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Thread: Budget Recipes & Meal Ideas

  1. #1

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    Exclamation Budget Recipes & Meal Ideas

    Being the time of year that it is, most of us are pinching pennies wherever possible right? So lets see what money we can save by what we cook in the kitchen


  2. #2

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    Ok here are some things I tend to cook when trying to be frugal:

    Meatloaf (If I can't be bothered making it my butcher does 2 for $5)
    Shepherds Pie
    Porcupine Balls
    Stroganoff with gravy beef in the SC
    Osso Bucco in the SC
    Corned Beef in the SC
    Chicken Schnitzels with Salad/Potato Skins/Mash
    Honey Soy Chicken Wings with Chicken Rice & Steamed Greens
    Bolognese
    Sausage Casserole
    Steak, wine & mushroom casserole
    Risotto
    Fettucine Carbonara
    Chili Con Carne & Cornbread & Mexican Rice

    Will think of some more. But I'd love some new recipes if you are willing to share I have a great meatball hash recipe I'll share soon

  3. #3

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    I buy a single lamb backstrap (marinated) and quick fry that, and cook up a mess of brown rice, diced carrot, peas and corn. This will do 4 serves ...

  4. #4

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    Come on guys I need recipes! What are some of your Budget friendly delights

    Kazbah that backstrap sounds delish!

  5. #5

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    You already have it but spring vegetable risotto. I have a REALLY easy way of making it in the oven too.

    bunch of shallots / green onions chopped
    2 cups of aborrio rice
    4 cups stock (vegetable or beef / chicken)
    tbs oil
    chopped seasonal vegetables (I used asparagus and zucchini tonight) not too small or they overcook

    Place shallots into an oven proof dish on the stove with the oil and cook until soft. Add aborrio rice and stir until coated with the oil and slightly translucent. Add the stock and bring to the boil. Cover and place in the oven at 180 degrees for 20 minutes. Stir and add the vegetables (parmesan too if desired). Return to the oven for 10 minutes. Remove, stir and serve.

  6. #6

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    Thanks so much Michelle71- sounds a lot easier than having it on the stovetop and adding water and stirring for 20 minutes - how does the risotto come out? - the texture ok?

  7. #7

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    OK here's one for you that’s as cheap as chips
    Your favourite pasta
    Sun dried tomatoes
    Olives
    Fetta cheese.
    Olive oil

    Cook and drain the pasta
    Throw in all other ingredients in
    add a splash of olive oil
    You can also cook and add some bacon bits (chopped bacon)

  8. #8

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    Alan, I do something similar - no fetta but a can of tuna.

    Really cheap, yummy eat is cook some pasta, drain it. while hot stir in a tin of flavoured tuna and some grated cheese.

  9. #9

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    Kazbah
    I do that one as well. Try adding a little chilli

  10. #10

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    Tuna pie
    2 cups grated tasty cheese
    425g tin tuna
    1/4 cup chopped onions
    3 eggs
    1 cup milk
    1tbl lemon juice
    1 cup crushed savoury biscuits (I use jatz or sometimes rice crackers)
    chopped parsley.
    Mix all ingredients together well and bake in a pie dish for about 45 minutes at 180C.

    We don't like tuna so i make this recipe (which is one of my mum's) with tinned salmon.

  11. #11

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    Last night I made a very scrummy risotto using silverbeet & leftover spinach.

    Diced 1 onion, sauted
    Added 1 cup rice (aborio & long-grain mix) and coated 1 min
    Added 1 cup simmering stock, stirred until absorbed.
    Added 1 cup white wine, stirred until absorbed.
    Added 1 cup sliced silverbeet, stirred to wilt
    Added 1/2 cup simmering stock, stirred until absorbed. Alternated silverbeet/stock until all stock used (1L stock in total, about a bunch of silverbeet. I ran out of silverbeet and couldn't be bothered going down to the garden to pick more, so finished up some spinach I had in the fridge).
    When all stock/silverbeet/rice cooked/tender, added about a cup and a half of peas. Removed pan from heat.
    Stirred in a sprinkling of nutmeg & cracked pepper, a cup of cheese (tasty as I ran out of parmesan) and served.

    Very yummy!

  12. #12

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    Quote Originally Posted by nickel View Post
    how does the risotto come out? - the texture ok?
    The oven risotto is lovely - not as creamy in texture as the stovetop variety but still really lovely.

  13. #13

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    I actually find a ropast can be quite exconomical... Roast Chook in slow cooker or oven then spuds, pumpkin etc!

    The Aldi marinated chooks are good & with roast veggies last us atleast 2 nights & then i still have chicken for rolls for lunch or dinner the next night with salad or something (3 nights in a row is Ok when being frugal IMHO ;-) )

    It's like maybe $12 for chook & veggies & for 3 nigfhts family of 4 (Zy isnt eating yet) it's bloody cheap!!!!

  14. #14

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    The cheapest recipe i know how to make is this, and my kids love it:

    1 tin of woolworths brand chopped tomato, onion, garlic and basil (costs like $1)
    Pasta ($1-2 a bag)
    tasty cheese, grated

    cook the pasta, drain and stick back into the pot, add the tin of tomatoes and grated cheese (enough so its nice and cheesy) mix it up and serve.
    if you want a little extra body in it you could try sticking in maybe some chicken bits or something

  15. #15

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    I found this recipe on another website made it with my own alterations and its now a part of my fortnightly rotation of meals:

    Here is the original recipe:

    Recipe for Hearty Beef Noodle Casserole:
    1 cup noodles
    1 onion
    1/2 green pepper
    1 stalk celery
    1 tablespoon butter
    250g minced steak
    1 teaspoon curry powder
    1 chiken stock cube
    1 cup water
    2 tablespoon tomato paste
    salt, pepper
    150g cheddar cheese

    Put noodles on to cook, peel and chop onion, and gently fry vegetables until tender, about 3 minutes. Add minced steak and curry powder and fry until meat is browned. Dissolve chicken cube in water and add to pan with tomato paste. Add cooked drained noodles and season with salt and pepper. Stir to combine.Turn into greased casserole and top with grated cheese. Bake in moderate oven for 30 minutes.

    and here's what i did differently (i like my version much better)

    1 1/2 cups elbow pasta
    1 onion, chopped finely
    2 stalks celery, chopped finely
    1 small carrot, chopped finely
    250g beef mince
    2 chicken stock cubes
    1 cup water
    2 tablespoons tomato paste
    salt, pepper
    grated cheese

    Prepare in the same way as above

  16. #16
    kitchenqueen Guest

    Default Great meals

    My favorites are definitely herb intensive!

    I love Italian basil in cold pasta dishes with olives, tuna and semi sun dried tomatoes.
    I have just pulled a whole lot of fresh broad beans out of the garden, any ideas?

  17. #17

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    Tuna vege pasta:

    I small tin flavoured tuna (garlic is good, so is chilli)
    pasta
    cut up veges, anything that is in the fridge (can even use broccoli stems)
    tin chopped tomatoes

    Boil water and put in pasta. Steam veges over the top of the pasta (they take the same time). Drain pasta, put back in pot with tomatoes, tuna, and veges. Mix well, serve with cheese and enjoy!!!

  18. #18

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    Here are my vego budget options
    - tomato chilll pasta
    - chickpea patties (had these last night and they were soooooo good!)
    - vege fried rice made with brown rice
    - sweet potato and chickpea curry

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