Here we are again for a new week. I do appreciate the positive feedback I am receiving for this challenge. It is certainly making me look at the supermarket shelves in a whole new way. Some of the aisles are ones I have not really ventured up for years.
One comment I received was the the packet pasta and rice was a very expensive way to buy a cheap item. I agreed, but then thought about it for a while and priced out stroganoff made form scratch vs the packet mix.
Pasta 1 cup (1/5 65c packet) 13c
Onion I small 10c ( if buying at $1 kg)
Mushroom. 30c. ($10kg)
Butter, garlic, parsley, cornflour. Approx 30c
400g of milk 40c
So all up the $1.49 (which was actually only $1 as they were 3 for $3 this week ) plus 25c for a cup of milk plus 3/4 cup of water to make it up is not too bad.
It is even cheaper than my usual way which uses half milk and half cream
When husband and I looked at this we have decided to look at these sachets more often when we travel. It was very tasty BTW
On the menu today we have…
A souffle omelette made with 2 eggs, about a tablespoon of chopped onion and 1/2 slice of cheese. Once cooked up in a bit of butter, I served it up with a couple of tablespoons of tinned tomato and a few salad leaves. A very satisfying start to a weekend 🙂
A piece of toast spread with tinned tomato, about 50g of mince and onion fried up in butter and topped with 1/2 slice of cheese. Note that I have had to “crumble” the cheese slice rather than having grated cheese. Under the grill to melt the cheese and heat it through.
100g of mince was mixed with a tablespoon of onion and a tablespoon of tinned tomato (try not to get too much juice, you really want pulp only) and worked into tiny little meatballs about the size of a marble (roughly 10-15mm across).
These were fried off in butter. Once cooked, remove them from the pan and set aside to rest. In the same pan make up the pasta mix as instructed. As the sachet I have is Chicken, Mushroom and Garlic, I added a good heaped teaspoon of gravy mix to make it a bit “beefier” Stirring until the sauce thickens, add back the meatballs and continue to simmer until the meatballs are heated through. Serve with a few salad leaves. Note this makes 2 full serves, so keep half for lunch in a few days.
I have also bought another packet of the wafer biscuits for a snack with a cup of tea at either afternoon tea or after dinner.