Top budget recipes for the family

Are you fed up of eating the same meals every single week but think you don’t have the cash to create exciting new dishes? Well, with a bit of forward planning and creative thinking, it is possible to cook healthy and nutritious meals whilst sticking to your budget.

I’ve got host of budget-busting recipes that will allow you to get a little bit more experimental in the kitchen. I’m not talking about anything fancy that the kids won’t eat nor do I mean the usual culprits from the freezer, but fuss-free family-friendly meals for everyone to enjoy.

 Schwartz

Given the state of the country at the moment, you’re probably no stranger to having to make your pound stretch further. Here are three recipes for you and your family that won’t break the bank.

 

Stuffed Butternut Squash

 

Ingredients:

2 tbsp oil

2 small butternut squashes halved

75g  cherry tomatoes

1 red onion

100g feta cheese

1 sachet Schwartz Mix for Roasted Root Vegetables

Method:

1.      Preheat the oven to 200°C.

2.      Scoop seeds out of squash score and drizzle over oil. Then roast for 45 mins.

3.      Carefully scoop out the inner flesh of the squash (taking care not to scoop down to the skin). Place into a bowl with the sachet contents, onion, tomatoes and cheese, mix well.

4.       Spoon the mixture back into the squash and return to the oven for 25 minutes, or until cooked through and the cheese is golden

Veggie stir fry

Ingredients:

1 packet egg noodles

2 carrots

1 pepper

4 tbsp vegetable oil

2 tbsp soy sauce

1 clove of garlic

 

Method:

1.      Cook the noodles as per the packet instructions.

2.      Chop the vegetables and heat the oil in the wok.

 

3.      Cook for another 5 minutes, then add the soy sauce, stir constantly and serve immediately.

 

Veggie Meatballs in tomato sauce

 

Ingredients:

750g quorn mince

2 cloves garlic

3 large eggs

2 thick slices white bread, blitzed into crumbs

2 tbsp oil

1 onion

2 cloves garlic

1kg tomato passata

 

Method

1.      For the sauce, heat the oil in a large pan and then add the onion and garlic.

2.      Pour in the passata and bring to a simmer. Season, add the basil and oregano and simmer gently for 45 minutes.

3.      For the veggie meatballs, mix together all the ingredients in a bowl and roll into balls.

4.      Heat the oil in a frying pan and fry the meatballs for 10 minutes.

5.      Add the veggie meatballs to the sauce and simmer for 1 hour.

Guest post in partnership with Schwartz

 

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