Week 3
Budget Recipes

Ingredients:

• Bread Rolls

• Lamb Seasoning Packet

• Marinated Danish Feta

• Lamb Mince

• Rocket & Baby Spinach

• Roma Tomatoes

• Tzatziki Dip
   

 Items from home: salt & pepper, oil

 Method:

 Add mince, feta and seasoning mix to a bowl and combine

 Also add some salt & pepper

 Form into desired amount of burger patties (I made 4. could stretch 6)

 (I add a little EVOO to the lamb once formed into burgers before cooking)

 Add to pan and cook on medium heat for 5 minutes per side

 Cut bread rolls and add tzatziki to both sides of bread roll

 Add salad and top with lamb burger, and enjoy! :)

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Ingredients:

• Barramundi Fillets

• Baby Potatoes

• 1/4 cup parmesan cheese

• 2 x carrots

• 1 cup green beans

• Fish Seasoning:

• 1 tbspn minced garlic

• 1 tspn dried basil 

• 2 tbspn parsly finely chopped

• 1 tspn extra virgin olive oil (or oil of choice)

• Pinch of salt & pepper

• 1-2 tspn lemon juice

• Items from home: salt & pepper, oil, lemon juice

 

 Method:

 Pre-heat oven to 200 degrees 

 Wash and cut baby potatoes in halves

 Add potatoes to an oven proof dish, drizzle with 2 tbspn oil & cheese

 Add salt & pepper and a good sprinkle of basil and ensure potatoes are covered

 Put into the oven for 20 minutes

 Meanwhile, pending the size of your fish, you might want to cut in half

 In a bowl, add the fish seasoning items and combine

 Using a brush or a spoon, pour and brush your fish with the mixture

 Once potatoes have been in for 20 minutes, take out and shake pan

 Spread to outer sides of dish and add fish to the centre

 Put back in oven to cook potatoes and fish for 20 minutes

 Meanwhile, prep beans and carrots and steam in the microwave for 5 minutes

 Lemon would be a nice addition if you have it on hand as well to squeeze over the fish at the end when serving, or serve with lemon wedges :)

Note: my pan wasn't big enough so I put the fish in a separate pan and put the potatoes on the second shelf

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Ingredients:

• Chicken Breast 800g

• Fettucine Pasta

• Thickened Cream 600ml

• 1 & 1/2 x tbspn Minced Garlic 

• Bacon Diced 150g

• 1 x Brown Onion diced

• 1/4 cup parmesan

• 1 tbspn chicken stock (or 1 cube from last week)

• 2 tbspn Parsley finely diced

• Items from home: salt & pepper, oil

 

 Method:

 - Dice chicken into bite size pieces or leave whole & slice up after searing

- Add 1 stock cube & 1 tbspn oil to a small bowl

- Using paper towel, wipe off excess moisture from chicken

- Brush stock cube mix onto both sides of chicken, add salt & pepper

- Heat pan and add oil, cook chicken for 5-6 minutes

- Take chicken out of pan and set aside (ok if not cooked through as it will be going back in the pan at the end to heat through)

- Add onion to the same pan, add garlic and bacon. cook for 5 minutes

- Bring a pot of water to the boil, add pasta and cook

- Add thickened cream and chicken stock cube and combine

- Add parmesan cheese and parsley, taste test & add salt & pepper as needed

- Add chicken back in to heat through

- Add cooked pasta and 1/4 cup of pasta water and stir through

- Serve and garnish with extra parmesan cheese & parsley

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Ingredients:

• White Rice x 2 cups

• Chickpeas Can 

• 1 x carrot diced

• 1/2 head broccoli chopped

• 1 x zucchini diced

• 1 x brown onion diced

• Rest of Green Beans

• 1 x can coconut milk

• 1 x tbspn minced garlic

• 1 x tbspn tomato paste

• 2 x tbspn yellow curry paste

• Items from home: salt & pepper, oil

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 Method:

- Wash, dice and prep veggies and set aside

- Wash rice and cook as per desired method (I use stove top absorption)

- Drain chickpeas and rinse

- In a pan on the stove, add oil and cook onion, carrot and chickpeas

- Add garlic and allow to simmer for 2-3 minutes

 - Add curry paste and mix to combine, add tomato paste and combine

 - Add in coconut milk and stir until all combined, allow to simmer

- Add in broccoli & beans and continue to simmer until rice is ready

- Serve curry on a bed of rice :)

Ingredients:

• Diced Beef 500g

• Potatoes 800g

• 2 x carrots

• 1/2 head broccoli 

• 1 x tspn Minced Garlic

• 200g butter softened (plus extra for mashed potato)

• 2 x tbspn Parsley finely diced

• Salt & Pepper 

• Sauce for the side:

• Mushrooms diced

• 250-300g Sour Cream

• 1 x tbspn minced garlic

• 100g butter

• Items from home: salt & pepper, oil, milk

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Method:

- Slice mushrooms and prep veggies

- Peel potatoes & cube, add to a pot of water andbring to the boil

- In a small saucepan, add 100g butter and cook mushrooms

- Keep warm and simmer on low

- Drain potatoes and mash using milk & butter, set aside and keep warm

- Add carrots & broccoli to a microwave safe dish and steam for 5 minutes

- Salt & pepper, oil & garlic beef cubes and heat a separate pan on the stove on high heat for 2-3 minutes 

- Add butter and baste meat off the heat

- Add sour cream and garlic to mushrooms  and cook for 2 minutes until combined, taste test and season with salt & pepper

- Plate mashed potato, topped with beef with veggies on the side

- Serve mushroom gravy on top or in a small serving bowl to the side

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