@MemoryFaker
Right I typed all that out and forgot the jar of pesto - so shoot me I am trying to help.
To answer your questions-
I am encouraging the OP to make chicken stock from the carcass of the chicken. The "veg" is not all accounted for it is half a baking potato carrots peas onions stock cube and you could put some penne or rice in it too if hungry or serve with a slice of bread. Then you flake in cooked leftover chicken at the end. I would thicken slightly with cornflour- should I have costed that. Yes if unlimited budget I would put barley in it, parsnips etc- but I am trying to get meals from a small amount of ingredients.
"Rice and Peas"- is not frozen peas it is kidney beans- I am sorry I thought most people knew that? As well you were here to point it out!
Bolognese- no I put onions garlic, grated carrot ( I actually put celery in mine -sofrito but did not think the OP would eat it based on her ) stock cube, tinned tomatoes, tomato puree- yes I add read wine to mine but we are cooking on a budget here
Tomato pasta I would use tomatoes, onion, garlic and chilli like arrabiatta- very different to bolognese and maybe put a little bit of cheese on- I guesss she has salt and pepper
Spicy chicken make paste out of tomato puree garlic and chilli and rub on the scored chicken legs and roast ( I would have taken these off the whole bird when raw)
Oily fish is really expensive so I excluded it but recommended to OP ate it in my original post.
This recommendation does not contain a lot of UPF except for the Pizza- which it looks like she will eat anyway and the baked beans.
There is more veg and fruit than she was eating.
So I think you have been somewhat critical of a genuine suggestion to improve from biscuits and pringles and put together meals balanced in protein, carbs, fats.
So if you think you are so clever do the same and put together 28 main meals and breakfast that will offer the OP nutrition on a tight budget