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.
Recipes NZ - easy vegetarian recipes!
no mystery to creating deliciously satisfying vegetarian meals.
Tasty alternatives to the animal ingredients that you may be
cooking with are easier to find than evermany are as close
as your corner supermarket. If you're just getting started,
you may want to try simply "vegging up" your favorite
recipes. Try tofu or seitan instead of chicken, ground vegetable
burger crumbles instead of hamburger, marinated portobello mushrooms
instead of steak, and soy milk instead of cow's milk or cream.
packet of pasta
1 440g can of cooked dried beans (not baked beans)
1 440g jar of pasta sauce
1 finely chopped onion
1 carrot chopped into cubes
the beans. Add all ingredients except pasta. Heat gently
in a saucepan until the vegetables are cooked. Meanwhile
cook the pasta. Drain. Serve pasta with sauce on top
X 410 g can cream-style sweetcorn
1 cup self raising flour
1/4 cup milk
3 eggs, separated
salt and freshly ground black pepper to taste
2 tablespoons chopped parsley
5 tablespoons oil, to cook
a large bowl, mix the cream style sweetcorn, flour, milk,
egg yolks, salt and freshly ground black pepper and parsley
together. In a separate bowl, beat the egg whites until
stiff and fluffy. Fold these gently into the corn mixture.
Heat the oil in a large non stick frypan over medium to
high heat. Cook spoonfuls of mixture for approximately
3 minutes each side until puffed up and golden brown.
Drain on paper towels. Keep warm in the oven while you
cook the remainder of the batch.
Serve with chilli sauce, tomato sauce or salsa.
50g butter, melted
rind of 1 lemon and 1 orange
1/2c orange juice
1/4c brown sugar
1/2tsp grated nutmeg
the kumara (in the microwave or on the stove, covered,
with a small amount of water in the bottom) until soft.
Slice into 1cm-thick pieces and arrange in a greased ovenproof
remaining ingredients and pour over the kumara.
Bake at 180^C for 30 mins or until golden brown.
tin Mexican-spiced tomatoes (400 gram tin)
1 tin red kidney beans (420g tin)
1 tin whole kernel corn, drained
1 bag pre-prepared coleslaw
8 tortillas, wholemeal wraps or burritos
the oven to 180ºC. Wrap tortilla in tin foil and
place in oven to heat. Put tomatoes, kidney beans and
corn in saucepan and simmer for 10 minutes. Place two
spoonfuls of the bean mixture into each warmed tortilla
along with about 1/2 cup coleslaw. Wrap, serve and enjoy.
medium/large potatoes, I used Agria.
Half cup flour.
Scant teaspoon salt.
Freshly ground pepper.
Dried herbs of choice.
Olive or Grapeseed oil to cook.
potatoes, slice lengthwise into two or three, then slice
again into chips. Place flour and seasonings into a medium
bowl, stir well. Add chips and make sure well covered
with flour mix. Oven set to 200Celsius. Approximately
3 tablespoons oil in a roasting dish. Spread potatoes
out in a single layer. Bake for 1 hour or until crispy
tablespoon olive oil
1 onion, peeled and finely chopped
1 eggplant, sliced and chopped
3 courgettes, sliced
1 red pepper, sliced
1 jar tomato-based pasta sauce
5 tomatoes, quartered
the oil in a non-stick frying pan. Cook onion, eggplant,
courgettes and pepper for 3 to 4 minutes. Add the pasta
sauce and tomatoes. Cover and simmer gently for 20 minutes
or until the eggplant is soft and tender. Season with
freshly ground pepper.
medium sized potatoes - peeled and thinly sliced
1 onion finely sliced
1 cup milk or cream
1 cup grated cheese
Salt and pepper
a medium sized casserole dish put a layer of potatoes
then sprinkle with some of the onion, cheese, salt and
pepper. Repeat the layers until you've used all the ingredients
- finish with a layer of cheese.
Pour the cream or milk over it evenly. I think it tastes
best with cream, but it all depends if your on a diet
or not. Bake at 180 C for 40 or 50 min or until the potatoes
are soft. For the fist 30 min of baking have the casserole
dish covered with a lid, for the rest of the time bake
g uncooked spaghetti
90 g broccoli florets
1 (15 ounce) can whole kernel corn, drained
70 g fresh sliced mushrooms
120 g sliced carrots
2 (8 ounce) cans tomato sauce
Bring a large pot of salted water to boil, add spaghetti
and return water to a boil. Cook until spaghetti is al
dente; drain well. 2. Combine broccoli, corn, mushrooms,
carrots and tomato sauce in large sauce pot. Cook on medium
heat for 15 to 20 minutes or until vegetables are tender.
Stir occasionally to keep sauce from sticking. Serve sauce
½ cup self-raising flour
¼ cup to ½ cup low-fat milk
1 425g can of whole kernel corn
oil for frying
the eggs and half of the milk. Stir in the flour and zucchini.
Add more milk if you need to make a soft batter. If the
mixture is too runny, add a little flour. Heat some oil
to cover the bottom of a frying pan. Place a spoonful
of mixture in the frying pan for each fritter. When the
mixture bubbles on top, turn over with a fish slice or
tongs. Cook on the other side until golden brown.
cups mixed vegetables
1 cup cheese, grated
3/4 cup low-fat milk
1/2 cup self-raising flour
1 tomato, sliced
1 pinch ground black pepper
any combination of any fresh, frozen or tinned vegetables
- onion, capsicum, grated carrot or courgette, mushrooms,
beans, asparagus, cooked spinach or silverbeet, broccoli,
corn. Chop, slice, dice or grate. Place the vegetables
and cheese in a greased baking dish. Lightly beat the
eggs and milk together in a bowl. Sprinkle over the self-raising
flour and mix well, ensuring there are no lumps. Pour
egg mixture over the vegetables. Top with tomato slices
and ground black pepper.
Bake at 200°C for 30 to 35 minutes or until golden
brown and set. Serve either hot or cold.