Week 6
Budget Recipes

Ingredients:

• Meatballs (20 pack)

• Pasta Penne 500g

• 1 x Brown Onion diced

• 2 x tbspn Minced Garlic

• 1 x tbspn Tomato Paste

• 1 x Jar Passata 680g

• 1 x tbspn Mixed Herbs

• 2 x cups Beef Stock

• 1 x tspn Brown Sugar

• 1/2 cup Parmesan Cheese

• Salt & Pepper to taste

• Topping:

• 1 x cup shredded cheese

• 1/4 cup parmesan cheese

• 1 x tspn mixed herbs

•  Items from home: oil, salt & pepper

 
Method:

- Pre-heat oven to 200 degrees 

- In a pan cook meatballs for 5 minutes, remove and set aside

- In that same pan, cook diced onion in 1-2 tbspn oil

- Add garlic and cook for 2-3 minutes

- Add tomato paste and stir in

- Add passata, fill 1/4 cup with water, lid on and shake

- Add to pan and stir in and simmer

- Add in beef stock and combine

- Add in sugar, mixed herbs and parmesan cheese

- Taste test and add salt & pepper to taste

- Allow sauce to simmer on low heat

- Bring pot of water to the boil and cook pasta for 1-2 mins less 

- Add meatballs back in sauce and simmer while pasta is cooking

- Drain pasta and add to an oven proof dish

- Pour over meatballs and sauce, stir though to combine

- Top with parmesan cheese followed by cheddar cheese

- Sprinkle on mixed herbs

- Bake in oven for 20-25 minutes

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Ingredients:

• Chicken Cut of choice (I'm using chicken maryland)

• 1 x brown onion diced

• 2 x tbspn Minced Garlic

• 1 x tbspn Tomato Paste

• Korma Paste

• 1 cup Chicken Stock

• 1 x 400ml Can Coconut Milk

• 2 x Chicken Stock Cubs Crushed

• 4 x tbspn oil

• Pinch of salt & pepper

• Items from home: Oil, Salt & pepper

 

 Method:

 - Make marinate of oil, crushed stock cubs, salt & pepper
- Using paper towel, dry off chicken

- Using a pastry brush, brush on mixture to chicken

- Brown on both sides in a hot pan for 4-5 minutes

- Remove chicken, add in onion & garlic and cook for 3-4 mins in oil

- Turn slow cooker to low, add 1 cup chicken stock and korma paste 

- Combine together to mix in paste

- Add in onion and garlic mix and combine

- Add in chicken to slow cooker and place to have as covered with liquid as possible

- Allow to cook on low for 6-8 hours

- Take out chicken and remove meat from bones

- Stir in coconut milk and combine

- Taste test and add salt & pepper as needed

- Add in chicken and combine. Turn off heat and leave lid on

- Wash rice and cook as per desired method

- Serve chicken korma on bed of rice

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Ingredients:

• 2 x cups rice (I'm using white long grain rice)

• 1 x diced brown onion

• 1 x tbspn Minced Garlic

• 200g Diced Bacon

• 1 x tspn Mixed Herbs

• 4 x cups Chicken Stock

• 2 x cups frozen veggies

• 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:

- In a saucepan or high side pan, heat oil in pan and cook onion

- Add bacon and cook until cgarlic and continue cooking

- Add rice and allow to toast for a minute

- Stir in chicken stock and bring to the boil

- Add in mixed herbs and salt & pepper

- Reduce heat to a simmer with lid on for 10 minutes

- Lid off, add frozen veggies, lid back on for a further 10 minutes

- Lid off and fluff with a fork and taste test

- Serve as a side dish or as main meal

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Ingredients:

• 500g Turkey Mince 

• 1 x brown onion diced

• 4 x tbspn Minced Garlic

• 1 x tspn Rosemary

• 1 x tspn Mixed Herbs

• 2 x tbspn Tomato Paste

• 1 x tbspn Worchestershire Sauce

• 2 x cups Beef Stock

• 1 x can Condensed Tomato Soup

• 1 x can Diced Tomatoes

• 3 x tbspn Brown Sugar

• 1/2 cup White Long Grain Rice

• 2 x Carrots diced

• 1/4 Cabbage diced

• Pinch of salt & pepper

• Items from home: Oil, Salt & Pepper

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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

- Add all ingredients to the slow cooker and combine

- Cook on low for 8 hours

- Serve in a bowl with a side of crusty bread as an option

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Ingredients:

• Chicken/Chicken Tenders

• 1kg Potatoes sliced/diced

• 300ml Thickened Cream

• 2 x tbspn Pesto

• 1 x tspn Minced Garlic

• 1 x Chicken Stock Cube crushed

• 1 x tspn Mixed Herbs

• 2 x cups Shredded Cheese

• 2 x tbspn Parmesan Cheese

• Rocket

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Method:

- Pre-heat oven to 180 degrees celcius

- Peel, dice or slice potatoes for your potato bake

- In a jug or bowl, combine thickened cream, pesto, crushed stock cube, parmesan cheese, pinch of pepper & mixed herbs

- Combine all ingredients to make sauce for potato bake

- Add potatoes to an oven proof dish

- Pour on sauce mix and combine

- Place in oven and cook for 35 -40 minutes

- Cook chicken as per packet instructions

- Place shredded cheese on potato bake and back in the oven for another 20-25 minutes

- Serve with chicken and side of salad (rocket)