If you’re anything like us, you’ve blown the budget on Christmas and now you need to tighten the reigns a little with your food bill. Well these 12WBT kitchen staples recipes are here to the rescue!
Try 3 of our favourite budget-friendly family recipes this week:
Wholemeal penne w Roast tomatoes & Ricotta
10 min prep time | 15 min cooking time | 312 cals/serve | serves 1
- 1/2 Punnet Cherry Tomatoes (125g)
- 75g Wholemeal Pasta
- 1/2 Zucchini (51g), thinly sliced
- 1 Cloves Garlic (3g), crushed
- 25g Reduced Fat Ricotta, crumbled
- 2 Tablespoons Basil Leaves (6g)
Preheat oven to 200°C. Line a small baking dish with non-stick baking paper and place tomatoes into dish. Roast for 15 minutes or until softened and skins are split. Meanwhile, cook pasta in a large saucepan of boiling water following packet directions, adding zucchini for last minute of cooking time. Drain and return to saucepan. Add tomatoes and garlic to saucepan and toss to combine. Season with freshly ground black pepper. Place pasta into a bowl, crumble ricotta over and scatter with basil to serve.
Mish Tip: For extra flavour, add lemon juice and finely grated lemon zest when you add the tomatoes and garlic. Just add enough to your taste.
Salmon stuffed potato
10 min prep time | 60 min cooking | 268 cals/serve | serves 1
- 1 Potato (155g)
- 1 95g Can Salmon in Springwater, drained (67g)
- 1 Shallot (6g), chopped
- 1 Tomato (167g), chopped
- 1 Tablespoons Chives (3g), chopped
- 1 Tablespoons Extra Light Sour Cream (20g)
- 20g Rocket
Preheat oven to 200°C. Pierce the potato all over with a fork then wrap in foil. Place on a rack in the oven and roast for 1 hour or until very tender. Remove from oven with tongs and carefully unwrap. Cut a small cross in the top and gently squeeze open. Scoop out some flesh and place in a bowl with salmon. Mix until well combined. Pile back into potatoes. Combine shallots, tomato and chives in a bowl and season with freshly ground black pepper. Place potato on a plate, top with tomato mixture and dollop with sour cream. Serve with rocket.
Spinach mushroom quiche
20 min prep time | 70 min cooking | 288 cals/serve | serves 6
- 1g Olive Oil Spray
- 1 1/2 Sheets Frozen Puff Pastry
- 1 Onion (89g), sliced
- 100g Mushrooms, sliced
- 6 Cage Free Eggs (300g)
- 250g Reduced Fat Ricotta
- 2 handfuls Baby Spinach (80g), wilted, excess moisture removed
- 4 Tomato (668g), sliced
Preheat oven to 200C. Lightly spray the base of a 23 × 3cm deep round flan dish with oil. Place the pastry onto a lightly floured surface with the edges of one side overlapping. Roll the pastry sheets together to seal, rolling the pastry large enough to line the base and sides of the prepared dish. Ease the pastry into the tin, pressing into the fluted sides. Trim the top. Prick the pastry a few times with a fork. Cover with a sheet of baking paper and fill with pastry weights or rice. Bake for 15 minutes or until the edges are golden. Remove from the oven. Remove the weights & discard the paper. Bake for a further 10 minutes or until golden. Reduce oven to 180C. Meanwhile, spray a large frying pan lightly with oil. Add the onion, cook, stirring often, for 2-3 minutes or until soft. Transfer to a plate. Add the mushrooms. Cook, stirring often, for 3 minutes or until soft. Beat the eggs and ricotta in a large bowl, season with pepper. Scatter the onion, mushrooms and spinach over the pastry base. Pour over half the egg and ricotta mixture. Arrange the tomatoes in overlapping slices over the top. Pour over the remaining ricotta mixture. Bake for 45 minutes or until golden and set.
For more money saving tips, try these 7 small changes to halve your next grocery bill