Week 5
Budget Recipes

Ingredients:

• 4 x Chicken Schnitzels

• Bread Rolls

• Coleslaw Mix

• Cos Lettuce

• Sauce:

• Dijon Mustard x 2 Tbspn

• Honey x 1 Tbspn

• Pinch of Salt
   

 Items from home: mayo of choice, salt & pepper

 Method:

- Pre-heat oven to 200 degrees or air fryer to 200 degrees

- Make up your honey dijon sauce & set aside

- Cook schnitzels for 10-12 mins air fryer or 20-25 in oven

- Cut bread rolls along the side edge
- Spread some sauce on bottom of roll so that salad stays in place
- Top with cut schnitzels and drizzle sauce on top!
- If you prefer more low carb, dice schnitzel and make a salad bowl and top with sauce!

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Ingredients:

• Beef Sausages

• 1/2 of the Butternut Pumpkin cut into pieces 

• 1 Turnip diced

• 2 carrots diced

• 6 potatoes diced

• 1 tspn Thyme

• 1 chicken stock cube

• Gravy

• Salt & Pepper

• Pinch of salt & pepper

• Items from home: any other herbs or veggies you'd like to add

 

 Method:

 - Pre-heat oven to 200 degrees celcius

- Peel and dice veggies

- Add to an oven proof dish, add thyme, salt & pepper & oil

- Ensure all is covered and put in the oven for 25 minutes

- Take out and give all veggies a shake up

- Top with sausages and back into the oven for 20 minutes

- Take back out and turn sausages, back in for another 15-20 minutes

- Make up gravy, top to veggies & sausages & enjoy!

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Ingredients:

• Chicken Thighs or Chicken Breast (can also use drumsticks)

• 2 x carrots sliced into large chunks

• 3-4 sticks of celery sliced

• 1 x brown onion diced

• 1 x can Corn Kernels 

• 1 tbspn minced garlic

• 2 tbspn parsley chopped

• 1 cup chicken stock

• 1 tbspn oregano

• For Chicken:

• 1 chicken stock cube

• 1-2 tbspn oil of choice (I used EVOO)

• Salt & Pepper

• Items from home: any other herbs or seasonings you'd like to add

 

 Method:

- Make up seasoning mix for chicken

- Using paper towel, pat dry chicken

- Using a pastry brush, brush marinade onto chicken

- Add chicken to a hot pan and sear on both sides for approx 5-6 minutes each 

- Dice up veggies and add to slow cooker

- Make up 1 cup chicken stock

- Add 2 x cans of condensed soup to stock & mix thoroughly

- Add to slow cooker and mix through veggies

- Add chicken to slow cooker and move chicken to be covered

- Lid on and cook on low for 8 hours

- Take chicken out and remove bones (if using boned in chicken)

- Add chicken back to slow cooker, taste test & adjust if needed

- Serve as is or with crusty bread or toast!

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Ingredients:

• 500g Mince 

• 500g Pasta of Choice (I'm using Penne)

• 1 x 400g can Diced Tomatoes

• 1 brown onioin diced

• 2 tbspn minced garlic

• 2 tbspn tomato paste

• 2 tbspn extra virgin olive oil (or oil of choice)

• 1-2 tspn oregano

• 1-2 tspn basil

• 1 beef stock cube, crushed

• 1 pkt Spaghetti Bolognaise Recipe Base

• 1/4 cup parmesan cheese (along with 1/4 reserved for garnish)

• Pinch of salt & pepper

• 2 tbspn parsley diced (for garnish)

• Items from home: milk & butter for mashed potato

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 Method:

- Dice up onion and add with oil to a pan on medium heat

- Add garlic and continue to cook

- Add in mince and break up and brown

- Once meat starts to brown, add stock cube & recipe base

- Add 1/2 cup of water and combine

- Add tomato paste and tin of diced tomatoes, stir through

- Add herbs, taste test and add salt & pepper as needed

- Allow to simmer on low heat

- Bring pot of salted water to the boil

- Cook pasta for 1 minute less than packet instructions

- Reserve 1/4 cup pasta water

- Stir in 1/4 cup parmesan cheese & pasta water

- Once combined, add pasta to a bowl topped with bolognaise

- Garnish with extra parmesan and parsley

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Note: If you have any bread rolls left over from the schnitzels, why not make homemade garlic bread by mixing butter, minced garlic & some chopped parsley together! :)

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Watch this space! Recipe to come!

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