FOODWORLD
Healthy family meals on a budget!
New Zealand's Easiest Family Recipes
Serving healthy food to your family is challenging, especially when you are on a low budget. We have low cost meals for people on a budget with cost saving ideas and budget recipes. They are all healthy eating ideas and are cheap to prepare. Change the recipes to suit your family's tastes and the ingredients you have. Cutting costs on food doesn't mean you have to cut on quality. It's still possible to prepare meals that not only taste great, but are also good for you.
Canned Fish Recipes NZ - easy fish recipes!

Everyone knows that fish is good for you. But it seems that many people are afraid of cooking fish at home. We eat twice as much fish in restaurants as at home. Buying, storing, and cooking fish isn't difficult; it just requires a little knowledge. Whole fish should look as they were just pulled from the water; bright eyes and firm flesh are signs of freshness. Fish fillets or steaks should be firm and bright looking, with no brown spots or discoloration.


FISH PIE
450g tin smoked fish
1 kg potatoes- 2 tablespoons margarine
2 tablespoons flour
1 cup milk - 2 eggs, hard boiled
Cook the potatoes and mash. Melt margarine in a small saucepan, add flour and cook for one minute.
Take off the stove and gradually stir in the milk. Put back on the stove, stir, and cook until thick - about five minutes.
Lightly break up the fish. Add to the sauce. Add sliced hard-boiled eggs and parsley. Pile into a large oven dish and cover with the mashed potatoes. Cook in a 180°C oven for about 20 minutes or until heated through.

RED SALMON AND PESTO PASTA
1 x 210g Red Salmon
600g dried pasta - casareccia or penne
2 tbsp virgin olive oil
1/3 cup basil pesto
30 steamed green beans, chopped in half
Cook pasta in plenty of salted,boiling water until al dente. Put beans onto steam. Gently heat oil in a large pan over a low heat and stir in the pesto. Flake chunks of Salmon into the pan. Drain pasta and add to the Salmon then mix in beans and toss well to combine. Serve in warmed bowls with a good grinding of cracked pepper.

SALMON LOAF
1 can (16 ounces) salmon, drained
2 cups soft bread crumbs - 2 eggs, lightly beaten
1/2 cup milk or evaporated milk
2 tablespoons finely chopped onion - 1 tablespoon dried parsley flakes
1 teaspoon salt - dash pepper 
Mash salmon; combine with remaining ingredients and put in a buttered loaf pan about 9 x 5 x 1-inch.
Bake at 350° for 45 minutes, or until loaf is firm.


SALMON PATTIES
1 can (approx. 7 ounces) salmon
1 egg - 1/2 cup bread crumbs
1/2 tsp. salt - 1/2 tsp. pepper
1 onion diced - olive oil, enough to cover bottom of skillet
Remove skin and bones from salmon; drain well. In mixing bowl, combine with egg, bread crumbs, salt, pepper, and onion.
Make patties about 2 inches in diameter; fry in oil until brown on both sides about 10 minutes.

SMOKED FISH FISH CAKES
1 small can smoked fish or tuna
3 medium potatoes, cooked and mashed
1 teaspoon grated lemon rind - 1 teaspoon lemon juice
1 egg - 1 tablespoon oil
Mix all ingredients except oil. Spread a little flour on a board, tip mixture out, shape into a rectangle and cut into eight pieces. Shape into round, flat patties. Heat the oil in a pan. Put four cakes into the pan. Brown on both sides. 

TUNA CASSEROLE
2 (185g) tins tuna, drained and flaked
2 tins condensed cream of mushroom soup
200g crushed potato chips
Preheat oven to 180 degrees C. Lightly grease a baking dish. In a mixing bowl, combine soup, tuna and 1/4 of the potato chips. Mix thoroughly. Pour into the prepared dish. Cover the top with remaining potato chips.
Bake in the preheated oven for 10 to 15 minutes or until potato chips on top start to brown.

TUNA WITH PEAS CASSEROLE
340g egg noodles
1 (250g) tin tuna, undrained - 1 (300g) tin condensed cream of mushroom soup
1 (420g) tin peas, undrained - 1 onion, chopped - 1/2 cup (125ml) milk
1 pinch salt and black pepper to taste - 1/2 cup dry bread crumbs
Preheat an oven to 180 degrees C. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. While the noodles are cooking, stir the tuna, condensed soup, peas with mushrooms and onions, onion, milk, salt and pepper in a bowl until evenly mixed. Gently stir in the cooked pasta, then pour the mixture into a 20x30cm baking dish. Sprinkle evenly with dry bread crumbs. Bake in the preheated oven until the casserole is bubbling and the bread crumbs are golden brown, about 20 minutes.

TUNA KEDGEREE
1 can tuna or smoked fish
2 cups cooked rice - 1 onion, chopped
2 eggs, hard boiled
Break up fish. Slice eggs. Heat oil in a pot or frying pan, brown the onion. Add the rice, fish, and egg. Heat and serve. 

TUNA PASTA BAKE
1 can tuna in water (425g can), drained
3 cups penne pasta, or spirals
2 cups frozen peas - 1 tin whole kernel corn, drained
2 tins Italian-flavoured chopped tomatoes (400g tins)
1/2 cup breadcrumbs, - 1/2 cup grated cheese
Preheat oven to 180°C. Bring a large pot of water to the boil. Cook pasta by following directions on packet. Drain pasta.
Add peas, corn, tuna and tomatoes to pot with drained pasta. Stir to mix. Pour mixture into a large baking dish and sprinkle breadcrumbs and cheese on top. Cook in oven for 20 minutes or until crispy and golden on top.

Healthy family meals on a budget!