50p a day til Christmas - healthily?! Weezl's next challenge...

Seakay

newlywed wrote: »

Ok what else is low fat, high protein?

Are green lentils the same protein as red lentils? (just found your spiced lentils and sun dried tomato recipe which could be right up his street)

tofu is low fat and high protein. You can use it in sweet and savoury recipes, even make a version of mayonnaise with it (especially useful for those who don't like the taste!) Here's a few for a start:


http://www.free-recipes.co.uk/tofu-pizza.html

Sian_the_Green

ellas9602 wrote: »

...works every time

p.s best to use maris piper if you can get them...

My dear dad picked up on a great tip which is that when you drain the potatoes you sprinkle on semolina which sticks to the outside of the potato, increases the surface area which means the outside is lovely and crispy...

munchki

shaz_mum_of__2 wrote: »

Been back and bought 10 boxes bisquick

made this with it yesterday it was yummy

http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=8598&Source=SearchResultPage

I did weigh the ingredients as i went along if a geeky 50p lady would be interested in doing a costing:D




200g bisquick (40p per 500g)
150g soft brown sugar
90g sultanas
50g chopped mixed nuts
125ml water
5g coffee granules
100g soft spread
1 egg (mine cost 10p)


Thanks in advance


Shaz - off to eat one now .........nom...nom.....nom

I really REALLY must see if our Mr A in sutton in ashfield has any cheap bisquick. I love the stuff and when I grew up in the States it was a staple there, always had it around. Used to make a lovely chicken casserole dish with it and lovely dumplings as well! Must go to Mr A tomorrow!!:j

Thanks Shaz

Sian_the_Green

I have some non-stick baking parchment which is reusable and put it under everything that is going on a baking tray as it is wipe-clean. I think it may have originally been from Lakeland. The only problem with it is that if you have helpful people living in your house you may have to fish it out of the bin where they have put it whilst washing up.

I have a silicone bun tray and some little bread 'tins' and find that if your recipe is fairly fatty it will stay soggy on the bottom after it cooks. It has meant some fairly disappointing cakes for me but little loaves worked well in them

cw18

Claero wrote: »

The thing is, he's noticing a shift in his waistline, too, which he is rather happy about. Portion control is the way to go!

I had a shock over portion sizes last night.....

I've used oven chips for years, and used to do 1.2-1.5kg between 5 of us. I dropped this to 1kg for 4 when daughter left home, and have been doing about 800g for 3 of us over the last couple of years (1kg for 4 when elder DS is home like now). Bought some for tea last night (2kg bag from Aldi), and checked on the back what they quote as portion size as a possible for reducing costs -- only to find they quote 125g a portion :eek:

That would have meant 600g for the 4 of us, so I did 800g -- and had complaints from both sons that they hardly had any !!! Looks like it's going to take me a long while to whittle that one down

newlywed

weezl74 wrote: »

newlywed, as we've been debating a bit about yoghurt making, I wondered if you'd thought of that as a cheap way to up hubbie's protein.

hmmm maybe. He seems to be very skeptical of anything I try and make that usually comes in a packet - eg bread, hummous, wraps, etc. He's only just given in to the growing spinach and rocket

But he does like a greek style lentil and rice dish I found somewhere on this site and I always add a good dose of lentils to turkey curry so I reckon dhal will work. And he likes the barley stuffed peppers - but peppers are back up to 68p each now :rolleyes:


Ps - tofu is a bit of a no go Both tried it before and opted for no.
He likes quorn though and cauldron sausages.

munchki

Not sure if this will be of use to anyone, but I have a home made recipe for bisquick that I use if I cant find it or if it is too expensive to buy.;)

6 cups plain flour
3 Tablespoons baking powder
1 Tablespoon salt
1 Cup Vegetable shortening (white lard)

sift the first 3 ingrediants together 3 times in a large bowl
cut in the shortening until it looks like little crumbs

Put it all in an airtight container and store in the fridge for up to 4 months. use it exactly like you would for any recipe requiring bisquick

Not sure what the costing is on this but I know it does work and is lovely in recipes.

Kath xx

Plum_Pie

cw18 wrote: »

I had a shock over portion sizes last night.....
what they quote as portion size as a possible for reducing costs -- only to find they quote 125g a portion :eek:

That would have meant 600g for the 4 of us, so I did 800g -- and had complaints from both sons that they hardly had any !!! Looks like it's going to take me a long while to whittle that one down

There was some discussion on the first Weezl thread about how much pasta/rice to cook and I personally think it comes down to the individual. If your sons aren't overweight (and I'm assuming they're not!), then they need to eat the amount they're eating! If someone has a small appetite then 125g might be too much.

(Full disclosure: I've lost weight permanently through portion control and was horrified to realise how much more than necessary I was eating when I started weighing out pasta etc. I currently do a freezer inventory-based meal plan and shopping list so I know e.g. if I cook a chicken curry with 3 breasts, it should feed me 3 times!)

miggy

Wow what a fab thread - thanks Weezl!:A

Question - pretty please can someone link to the Impossible Pie and Impossible Quiche recipes for me? I have been trawling through the thread backwards for an hour or so (pig's head saga backwards was interesting!) but I can't find it and I must have been looking in the wrong place on your recipe links Weezl.

I agree wholeheartedly with the person who said you have the makings of a book here. :T

Penelope_Penguin

weezl74 wrote: »

I litre of yoghurt contains 48g protein ( nearly the same as his 2 chicken 100g portions ) it would also be relatively cheap to make, a litre of skimmed milk at asda seems to be 64p a litre, so if it yields the same amount of yoghurt as the amount of milk you use (penny penguin can you advise whether this is true?) that's a lot of protein there for him.

Yep, that's right - 1litre of milk makes a litre of yogurt. Most of what I make is used like that (in smoothies or on fruit). However, some of it I drain through a muslin to make thick yogurt (I'm making a raitha, and it's better that way ). I don't know how much of the nutrients are taken away in the whey (I use this in bread or for scones ).

I'd think that most of the fat and protein will remain in the curds, so it might be better to strain it, and then add back whatever liquid you need to make the right consistency.

Penny. x