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Bulking out Meals?
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SueRob_2
Posts: 153 Forumite
I was wondering what everyone 'adds' to a meal to make it go further?
My OH is an old fashioned guy, he likes plain food & likes meat as part of his main meal. With the Sunday Roast I serve stuffing balls & yorkshire pudding along with a selection of veg to make the meal go further. When I use mince I add a handfull of oats to make it stretch, with a casserole I add dumplings. Any other ideas that you use on a regular basis?
My OH is an old fashioned guy, he likes plain food & likes meat as part of his main meal. With the Sunday Roast I serve stuffing balls & yorkshire pudding along with a selection of veg to make the meal go further. When I use mince I add a handfull of oats to make it stretch, with a casserole I add dumplings. Any other ideas that you use on a regular basis?
The mind is like a parachute, it works best when open
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When i use mince i put in grated carrot and lentils to make it go further.0
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Adding grated carrot to savoury minces and casseroles seems to work well0
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When making things like cottage/shepherds pie, I add as much veg as I can get away with to the meat. I also add assorted beans. If I have any leftover veg, especially roasted veg, I mash that and put it in a layer between the meat and the potato. The kids eat it, thinking it tastes a bit different, but they can't quite 'find' it
When making bolognaise or chilli, I add loads and loads of tomatoes. 17p per tin or a carton of passata at 30 pence-ish from Lidl means it doesn't cost very much to increase the volume of food in your pan.0 -
Baked beans to shepards pie, chilli or curry. Tins of tomatoes to spagbol, curries or stews. Old veg that needs using-bung in all the above. Serve with loads of spuds-roast, mash or new?! Lentils to stews etc.
PP
xxTo repeat what others have said, requires education, to challenge it,requires brains!FEB GC/DIESEL £200/4 WEEKS0 -
I used to pad things out (still do really) by serving up rather more of the staple (such as rice or taters) and or do things like don't serve the meat or fish direct or in a stew but make it into a pie or suet pud or roly poly type thing. Including veggies where appropriate - it's amazing how little mince you need in a pastie... and then you can serve even more veggies and taters with it... see?Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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Mince meals I have bulked out with soya mince, very cheap and no one noticed (used to do the oats trick with mince).
Adding extra veggies used to be a problem because my boys Dad was a meat and two veg man (pasta and rice were a no-no) and the 2 veg were of the tinned/processed variety only :eek:
I found that going back to the tradition of having a soup (normally a vegetable type, cunningly disguised) and/or a dessert can dramatically cut down the amount you need to serve for the main part of the meal; plus it's a great way of upping the amount of veg/fruit intake.
It doesn't need to be heaps of extra work in the kitchen either. Soups can be frozen and reheated. Desserts can easily be slipped into the oven when cooking the main meal.
Men do tend to be more pudding orientated - well, in my experience anyway.
A rice pudding, bread and butter pudding, crumbles are all very cheap and easy to prepare. An old fashioned "steamed" pudding takes a few short minutes in the microwave.
I think the *real* trick to making your food budget and meals *stretch* further will always go back to planning: menu planning, shopping accordingly, taking into account seasonal best buys and using up the odds 'n' sods that you have in your freezer, larder, fridge to bulk things out rather then throwing them out.
I know that doesn't strictly answer your question, but these are the ways that I dealt with my old fashioned, meat and two veg + fussy eater and eeking out meals.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PMS Pot: £57.53 Pigsback Pot: £23.00
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Breadcrumbs in anything that will take them.....can almost double the size of a mince dish."Start every day off with a smile and get it over with" - W. C. Field.0
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my mum adds onion, carrott and turnip to mince / stews etc.
we add mushrooms, onion, peppers to loads of meals:love: married to the man of my dreams! 9-08-09
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Pearl barley
Haricot beans
Lentils
Soya mince
Kidney beans
Mushrooms
All great padding!Annual Grocery budget 2018 is £1500 pa £125 calendar month £28.84 pw for 3 adults0 -
Hi,
I was just wondering what people do to bulk out the more expensive ingredients in meals such as meat? I tend to use peppers loads but they dont work out to be the cheapest vegtable in the store. I know some people add grated carrot to tomato pasta sauces but has any one got any other ideas?0
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