5 Dinners Under $10

Nutrition // Danni Flynn

It takes a bit of planning, but you can save big on your dinners if you know how! We’ve listed 5 12WBT recipes that are not only inexpensive, but will keep you on track to meet your health and fitness goals – and they’re delicious! Bon Appetit!

Tuna Pasta

tuna-pasta

Serves 1  – 294 Calories – 5 mins prep – 10 mins cooking 

Ingredients

35g Wholemeal Pasta

1 Teaspoons Olive Oil (5g)

1 Cloves Garlic (3g), crushed

1 Teaspoons Capers (4g), rinsed & drained

60g Baby Spinach

1/2 X 185g cans Tuna In Springwater, Drained (65g), flaked

1 Teaspoons Lemon Zest (2g), finely grated

1 Shallot (6g), chopped

2 Teaspoons Lemon Juice (10g)

1 Tablespoons Grated Parmesan (7g)

Method

 

  • Cook pasta in a large saucepan of boiling water following packet directions.
  • Meanwhile, heat oil in a large non-stick frying pan or wok over medium-high heat. Add garlic and capers, cook for 30 seconds. Add spinach and cook, stirring, for 1 minute or until wilted.
  • Add tuna, lemon zest and shallots; toss gently to combine. Drain pasta, add to pan and drizzle with lemon juice. Toss to combine. Serve in bowl and scatter parmesan over.

Garlic, Parsley & Mushroom Bruschetta

bruschetta

Serves 1 – 315 Calories – 10 mins prep – 5 mins cooking

Ingredients

1/2 Teaspoons Olive Oil (3g)

60g Mushrooms, thickly sliced

2 Cloves Garlic (6g), 1 crushed, 1 halved

1 Tablespoons Flat Leaf Parsley (3g), finely chopped

2 Slices Wholegrain Bread (80g), toasted

60g Reduced Fat Ricotta

Method

  1. Heat oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook, stirring occasionally, for 3-4 minutes or until soft.
  2. Add crushed garlic and cook, stirring, for 1 minute.
  3. Remove pan from heat and stir in parsley. Season with freshly ground black pepper.
  4. Rub 1 side of each toast slice with remaining garlic clove, cut-side down. Spread with ricotta.
  5. Top toast with mushroom mixture to serve.

Roast Pumpkin & Garlic Soup

spud

Serves 8 – 293 Calories – 25 mins prep – 90 mins cooking 

Ingredients

1 Pumpkin (1800g), halved then chopped into large chunks

1 Tablespoons Olive Oil (20g)

2 Onion (178g), chopped

2 Potato (246g), peeled & chopped

1 Leek (83g), chopped

10 Cloves Garlic (30g)

6 Cups Liquid Vegetable Stock (1500g)

8 Small Grainy Bread Roll (400g)

Method

  1. Preheat oven to 200C.
  2. Place the pumpkin on a baking tray. Spray with olive oil. Bake for 40 minutes or until the flesh is soft and tender. Set aside to cool.
  3. Meanwhile, heat oil in a large saucepan over a medium heat.
  4. Add the onion, potato, leek and garlic. Cook, stirring often, for 5 minutes or until the vegetables are soft and lightly golden.
  5. Add half the stock and the pumpkin. Reduce the heat to low and simmer for 10-15 minutes then set aside to cool slightly.
  6. Use a stick mixer to process until smooth. Stir in the remaining stock to the desired thickness.
  7. Stir over medium heat until heated through. Season with pepper.
  8. Divide among serving bowls and enjoy with the bread rolls.

Jacket Potato with Tomato & Coriander Salsa

Serves 1 – 302 Calories – 10 mins prep – 60 mins cooking 

Ingredients

1 Potato (155g)

1/2 X 400g can Canned Lentils (120g), rinsed & drained

1 Tomato (167g), chopped

1 Shallot (3g), chopped

1/2 Red Chilli (5g), finely chopped

1 Tablespoons Fresh Coriander (3g), chopped

25g Parmesan Cheese, shaved

Method

  1. Preheat oven to 200°C. Scrub potato and pat dry with paper towel. Prick skin all over with a fork, and wrap in foil. Place directly onto oven rack and bake for 1 hour or until flesh is tender when pierced with a skewer.
  2. Meanwhile, combine lentils, tomato, shallot, chilli and coriander.
  3. Unwrap potato and cut a deep cross in the top. Using a clean tea towel, hold base of a hot potato and gently squeeze to open up. Place onto a plate. Fill with salsa and top with parmesan. Season with freshly ground black pepper.

 Potato, Spinach & Feta Tortilla

tortilla

Serves 2 – 327 calories – 10 mins prep – 25 mins cooking

Ingredients

180g Potato, roughly chopped

2 Teaspoons Olive Oil (10g)

1 Red Onion (89g), cut into thin wedges

1 Red Capsicum (92g), roughly chopped

40g Baby Spinach

3 Cage Free Eggs (177g)

1/3 Cups Low Fat Milk (80g)

40g Low Fat Feta, roughly chopped

20g Rocket

Method

  1. Place potatoes in a shallow, microwave-safe bowl. Add 1/4 cup (60ml) water. Cover and microwave on high for 4 minutes or until just tender. Drain well, and set aside to cool slightly.
  2. Heat oil in a small ovenproof frying pan over medium-high heat. Add onion, capsicum and potato. Cook, stirring occasionally, for 4 minutes or until onion is lightly golden and starting to soften. Add spinach and cook, stirring, for a further minute or until spinach starts to wilt.
  3. Meanwhile, whisk eggs, milk and freshly ground black pepper in a small bowl. Preheat a grill to medium.
  4. Pour egg mixture over vegetables in pan, then sprinkle feta over. Reduce heat to low and cook for 10 minutes or until mixture starts to set around the edges.
  5. Place pan under grill and cook for a further 8 minutes or until egg is set and golden brown.
  6. Set aside in pan for 5 minutes to rest. Cut into 4 pieces. Place 2 pieces on each plate and serve with rocket.

Also Read: 5 Tricks To Save You $100 On Your Next Shop

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