A GP has revealed the budget-friendly meal she cooks for her family when they can’t be bothered to go shopping and want a cheap dinner, and while it’s designed for convenience, it’s packed with plenty of nutrients.
Dr Preeya Alexander from Melbourne describes dinner as a ‘festival potato’ because she used to always order the same baked potato when she went to festivals when she was younger .
The meal includes a baked potato, olive oil, pepper, peas, chopped tomatoes, garlic, cheese and a spoonful of natural yogurt.
A GP has revealed the economical meal she cooks for her family when she can’t be bothered going to the shops and wants a cheap dinner (Dr Preeya Alexander pictured)
“It’s not a glamorous photo that I know of, but it’s a little reminder that even the simplest meals can be delicious, good for you and loved by the family,” Dr Preeya said on Instagram.
“This is a vegetarian version of the festival potato, kids love it, it’s pretty easy to make, can be made for dinner a few nights in a row (cook the potatoes and they will keep), and it contains a vegetarian punch ”.
Dr Preeya said that you can also easily replace its garnish with other vegetables, like mushrooms, corn, bolognese sauce, avocado, and spinach.
Dr Preeya Alexander, from Melbourne, said her family described the dinner as a ‘festival potato’ (pictured) and you could include any of your veggies.
To prepare the meal, the general practitioner recommends that you pierce the potatoes with a fork several times, coat them with olive oil and bake them in the oven at 150 degrees Celsius for an hour.
In the meantime, add the chopped tomatoes and garlic to a saucepan and cook them with thawed peas.
This mixture is then poured over the potato, then garnished with grated cheese and a spoonful of plain yogurt.
How to prepare Dr Preeya’s “festival potato”
A large baked potato
Dr Preeya shared the simple recipe on Instagram (pictured)
Salt and pepper
Plain yogurt or sour cream
1. Pierce the potato several times with a fork and brush with olive oil, salt and pepper.
2. Bake at 150 degrees Celsius for an hour until cooked through.
3. Meanwhile, chop the garlic and add it to a saucepan with frozen peas and cans of chopped tomatoes.
4. Add the mixture to the baked potato. Top with grated cheese and a dollop of sour cream or plain yogurt.
Source: The healthy doctor
“It’s a vegetarian version of the festival potato, kids love it, it’s pretty easy to make, can be made for dinner a few nights in a row, and it has a veggie punch,” Dr Preeya said. (Photo).
Hundreds of people who saw Dr Preeya’s post said they liked the idea of an easy, low budget dinner.
“Love it, it looks delicious,” one commentator said.
“We often completely forget about these simple favorites. I’ll be doing this one soon too, ”added another.
A practitioner asked the doctor how she managed to feed her children well when she struggled with her own toddlers:
“It’s not always easy, but I eat with them as a role model – it’s a consistent old trick that I used,” Dr Preeya said.
“My son by the minute wants to feed himself – he’ll really eat anything if he’s in control. “