Budget Recipes & Meal Ideas

[kidoo]

A cheap fav in my house is sausage casserole

6-8 sausages
1 onion chopped
1 carrot grated
1/2 zucchini grated
400g pasta (spirals or penne)
800g tinned tomato soup
grated cheese for the top

Fry sausages and onions, then chop sausages into small pieces. place in baking dish, add carrot, zucchini, cooked pasta. Stir thru soup and top with cheese. Bake for about 25 minutes at 180 or until golden.

This normally feeds me, DF and a 13yr old for 2 nights and 1 lunch

[Rouge]

I've been following some frugal blogs lately so I have heaps of recipes to try out. Will post soon.

[~Kim~]

Made this for dinner tonight. It's lovely. DD wolfed it down. I used less stock (half) so it was thicker and added avocado to the top instead of yoghurt (cos I didn't have any ). We had rolls with it.

Roasted tomato and lentil soup


Ingredients (serves 6)
1.5kg roma tomatoes, halved lengthways
1 tablespoon balsamic vinegar
1/4 cup olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
6 cups Massel Liquid Chicken Stock
1 1/2 teaspoons brown sugar
400ml can brown lentils, drained, rinsed
2 tablespoons basil leaves, finely chopped
1/2 cup Greek-style yoghurt

Method
Preheat oven to 220°C. Line 2 baking trays with baking paper. Arrange tomatoes, cut side up, on trays. Drizzle with vinegar and 2 tablespoons oil. Season with salt and pepper. Roast tomatoes for 10 minutes. Swap trays over in oven and roast for a further 10 to 15 minutes or until tender. Transfer to a food processor. Process until smooth.
Heat remaining oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 2 to 3 minutes or until onion is soft. Add tomato paste and cook for 1 minute. Add stock, sugar and roast tomato mixture. Cover and bring to the boil.
Reduce heat to medium. Simmer, uncovered, for 15 minutes. Stir in lentils and simmer for 5 minutes or until heated through. Season with salt and pepper.
Combine basil and yoghurt in a bowl. Ladle soup into warmed bowls. Top with a dollop of basil yoghurt. Serve.