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.
Chicken Recipes NZ - easy chicken recipes!

Once upon a time chicken was a food reserved for special occasions. These days chicken is on the table any night of the week in a wide variety of recipes, so there’s no chance of ever getting bored with it. Boneless, skinless chicken breasts are one of the most convenient meats available in your supermarket. There are so many recipes for chicken breasts. They taste delicious, and are tender and juicy if cooked properly. As an added bonus, kids love chicken!

800gm chicken pieces (or enough for 4 people)
1 packet of Creme of Chicken instant soup

1 can of pineapple pieces in juice
1 Tbsp soy sauce 
Place all ingredients in an oven bag, and mix to coat the chicken. Tie top of then oven bag with a twist tie, leaving a finger-sized hole for the steam to vent. Cook in oven at 180 degreesC for one hour or until chicken is cooked. Shift chicken around in the bag once during cooking to prevent sticking to the bag. Serve with rice and salad.

Boiled chicken (shredded)
Small tin crushed pineapple or pieces
2 Tbsp oil - 1 Tbsp brandy or sherry - 2 Tbsp flour - 2 Tbsp soya sauce
2 Tbsp brown sugar - pineapple juice - 1/2 cup of water
Place shredded chicken and can of pineapple in baking dish. Mix all other ingredients and pour over as a sauce.
Bake in oven for 35-40 minutes at 180 degress Celsius.

6 chicken Drumsticks or Wings
1/2 tablespoon light soy sauce - 1/2 ginger juice
Plain flour with water for the batter - breadcrumbs
Use a knife to cut around the rim of the drumsticks. Use a knife to push the meat to the base. Season the drumsticks with soy sauce and ginger juice for at least 1/2 hour. Coat the drumsticks in batter then with the breadcrumbs. Deep fry the drumsticks. Remove when turned golden brown and serve.

1 whole chicken, cut into pieces
500 ml oil for frying - 375 g all-purpose flour

10 g salt - 7 g onion powder - 6 g coarse ground black pepper 2 eggs
950 ml buttermilk - 250 ml barbeque sauce - 30 ml Worcestershire sauce
In a large shallow dish, mix together the flour, salt, onion powder, black pepper. In a separate bowl, beat the eggs and then whisk in the buttermilk, barbeque sauce, worcestershire sauce, and steak sauce. Dredge your chicken in the milk mixture, then in the seasoned flour, twice. Heat the oil in a large deep skillet to 375 degrees F or 190 degrees C. Cook the chicken pieces in hot oil until golden brown for about 10 Min on both sides.

4 skinless, boneless chicken breast halves
6 g garlic powder - 4 g seasoning salt - 2 g onion powder
45 g butter
Melt the butter in a large skillet over medium high heat. Add the chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

2 Chicken pieces per person
1 420gm tin crushed pineapple - 1 small tin mushrooms (optional)
1 pkt cream of chicken soup - 1/4 cup rice per person
Put Chicken into microwave safe bowl. Drain pineapple keeping juice. Pour pineapple and mushrooms over chicken ensuring evenly covered. Put juice in measuring bowl so there is 1 cup, add water to make up 1 cup if needed. Whisk in soup mix and pour over chicken. Cover and cook on high for 15 mins then turn chicken and stir sauce mix and cook a further 15 mins.
Serve chicken with rice and sauce on top of rice.

8 chicken drumsticks
1 packet Cook-in-Bag Honey Barbeque Seasoning
8 baby new potatoes - 400g pumpkin, peeled and cut into medium sized chunks
Preheat oven to 180 ºC. Place 8 chicken drumsticks, baby new potatoes and pumpkin into roasting bag, add seasoning mix.
Knot bag loosely and shake gently, pierce the top of the bag twice with a fork for steam to escape. Place on a baking tray so chicken pieces are in a single layer. Roast in centre of oven for 40-45 minutes or until cooked. Carefully cut bag open to avoid escaping steam, transfer chicken to serving dish and pour over any remaining juices to flavour. Serve with 300g steamed green beans.

1 cooked BBQ chicken, cut into 8 pieces
1 onion, diced - 300g button mushrooms, sliced - 2 tablespoons butter or margarine
1 (420g) tin cream of mushroom soup - 1/2 cup (125ml) thickened cream
Preheat oven to 160 degrees C. Place cooked chicken pieces into a casserole dish. In a large saucepan melt the butter then add the onion. Saute lightly. Add the sliced mushrooms and toss gently until golden. Add the mushroom soup and stir. Add the cream and stir. Simmer gently for 10-15 minutes. Pour saucepan mixture carefully over the chicken pieces in the casserole dish. Bake in the oven for about 15-20 minutes until casserole is bubbling and chicken is warmed through.

2 1/4 cups (275g) scone baking mix
2/3 cup (160ml) milk - 3 1/4 cups (800ml) chicken stock
600g tinned chunk chicken, drained
In a medium bowl, stir together scone mix and milk just until it pulls together. Set aside. Pour chicken stock into a saucepan along with the chicken; bring to a boil. Once the stock is at a steady boil, take a handful of scone dough and flatten it in your hand. Tear off 5cm pieces and drop them into the boiling stock. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the stock.
Cover and simmer over medium heat for about 10 minutes, stirring occasionally.

1/4 cup olive oil - 1/4 cup fresh lemon juice - 1/4 cup diced onion
4 skinless, boneless chicken breast halves
1/2 cup sliced fresh mushrooms - 1/2 cup diced tomatoes, drained
Heat oil, lemon juice and onion in a large frypan over medium heat. When onion is tender, add chicken, mushrooms and tomatoes. Cook over medium high heat for 5 to 7 minutes each side, stirring occasionally, or until chicken is cooked through and no longer pink inside.

4 skinless, boneless chicken breast halves - cooked and cubed
1 tin condensed cream of mushroom soup
1 tin condensed cream of chicken soup
120g cream cheese - 1/2 cup sour cream - 1 cup crushed digestive biscuits
In a large saucepan over medium low heat combine the chicken, cream of mushroom soup, cream of chicken soup, cream cheese, sour cream and 2/3 of biscuit crumbs. Mix well and cook until all blended together and cream cheese has melted.
Preheat oven to 180 degrees C. Transfer into lightly greased 20x30cm baking dish and top with remaining crumbs. Bake at 180 degrees C for about 15 minutes or until biscuits turn golden brown.

1 cup rice - 1 cup water - oregano to taste
8 chicken pieces
salt and pepper to taste - 6 strips uncooked bacon - 1 can cream of chicken soup 
Line a 13 x 9 inch casserole dish with bacon strips then spread uncooked rice over bacon and place the chicken on top of rice. Mix soup and water together and pour over chicken. Season with salt, pepper and oregano then cover with foil.
Bake at 350 degrees for 60 minutes or until chicken is done this will depend on the size of the pieces.

4 chicken thighs or legs
4 potatoes, peeled and diced - 2 large carrots, peeled and sliced - 1/2 white cabbage, finely chopped
450ml beef stock - 450ml beer - 2 teaspoons brown sugar
2 teaspoons cornflour, dissolved in the same amount of water
1 tablespoon olive oil - 50g plain flour - salt and freshly ground black pepper, to taste
Preheat oven to 180 degrees C. Heat the oil in a large heat proof dish casserole over medium high heat on a hotplate.
Mix the flour and salt and pepper in a shallow dish. Coat the chicken in the flour. Brown chicken in dish for 5 to 8 minutes, turning once, until brown on both sides. Place the potatoes, carrots and cabbage in the casserole. Pour the stock and stout over the vegetables and chicken. Add the sugar and cornflour and mix well. Cover and cook in preheated oven for 45 minutes. Uncover and cook for a further 30 minutes.

CHICKEN CASSEROLE (Use Cooked Chicken)
Boiled chicken (shredded)
Small tin crushed pineapple or pieces
 - 2 tablespoons oil - 1 tablespoon brandy or sherry
2 tablespoons flour - 2 tablespoons soya sauce - 2 tablespoons brown sugar
pineapple juice - half cup of water
Place shredded chicken and can of pineapple in baking dish. Mix all other ingredients and pour over as a sauce. Bake in oven for 35-40 minutes at 180 degress Celsius

Healthy family meals on a budget!