Archives for September 2015

I am posting twice today as I seem to have lost a day and am getting myself confused 🙁

I am having meals from both meal plans and getting myself in an all mighty mess.  I twill be easier when I go back to just one menu plan 🙂

$50 menu  Week 1 – Day 4

Breakfast
Poached Eggs on Toast

Lunch
Mince and Vege on toast.
This was a few tablespoons of the delicious Campbells Meat Sauce and a cup of mixed vege.
Heat until nice and hot and serve on hot buttered toast.

Dinner
Quiche

$50 fortnight Week 1 – Day 3

Breakfast
Baked Beans on Toast

Lunch
Toasted Cheese Sandwich

Dinner
Stuffed Spud.
Today I had my spud stuffed with  mixed vege and a couple of tablespoons of
Campbells Spaghetti Sauce with Beef.  

OMG it was tasty.  When I was making it,
I had thought that if I wasn’t sticking to the budget, I would have added cheese, but on tasting it, I am glad I didn’t add the cheese, I did not need it at all.  Maybe a shave of Parmesan, but cheddar would have done nothing to greatly enhance the flavour.

Recipe:
Stand your potato up in a collar of foil to stop it rolling around.  I use half a large-ish potato because I like the ease of getting the baked flesh out.  
Cut some slices into the raw potato and dab over a bit of butter. The cuts help the butter to permeate through the cooking spud.  
Once the potato is tender, remove from the oven and allow to cool enough to handle. 
 Scoop the flesh out with a spoon and gently mash, add in some cooked vege and a couple of spoonfuls of meat sauce.  
Pile everything back into the shell and pop back in the oven until heated through.  
Serve on a bed of salad.

$25 Menu Week 3 – Day 3

Breakfast
Beans

Lunch
Cheese and salad Sandwich

Dinner
Roasted Chicken Piece with Vege and cheese sauce.

I am really liking this packet cheese sauce.  I probably would bother to make a regular cheese sauce normally.  I would go with gravy.  But this packet is cheesy enough and is just as easy to make as packet gravy.  I think it might just find a regular place in my pantry.

To make this dish, I used a chicken thigh and put some butter directly under the skin.  I do this with whole chickens when I roast them, makes the chicken nice and moist and the skin all lovely and crispy.  My roast chicken was served on a bed of steamed mixed vege and the cheese sauce drizzled around. (Do you like how I got all “Master Chef” with my plating up here.  🙂   )

I will diarise both meal plans into one post each day. Otherwise you will all get mightily sick of multiple posts. 🙂


$50 fortnight Week 1 – Day 2

Breakfast
Scrambled Eggs on Toast
Cup of Tea

Lunch
Leftover Chicken Carbonara from last night

Dinner
Tuna Rissoles with Vegetables Served with Salad
These were super tasty.
In a pot boil a small potato and a 1/2 cup of mixed vege.
When tender, remove for the heat and mash well with nothing added ( no butter or milk) 
You want quite a dry mixture.  When the mash has cooled down enough to handle, add a 100g of tuna and mix gently ( you don’t want to break up the tuna too much.  
Form into patties and refrigerate until firm.   
Cook over a medium heat in butter until golden and heted through.
Serve on a bed of salad

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Week 3 –  Day 2

I realised too late that there are two Pasta dished here. 🙁
I don’t like that lack of variety.

Breakfast
Baked Beans on Toast

Lunch
Leftover Bacon Carbonara from last night

Dinner
Chicken, Veges and Pasta in Soup

Snack
Cake and Lemonade