Help! £40 to feed family for the month

maman

Ham and Sausage Jambayla

3tbls veg oil (you could use any)
2 onions, chopped
1 green and 1 red pepper sliced (i used Mr T frozen)
6oz long grain rice (I will probably use 10oz next time)
1 chicken or ham stock cube - 1 pint hot water (value cube)
pinch of tumeric powder (not even sure this is necessary)
2/3 cooked chicken breasts or 4 cooked sausages (chop into small bits = i used 2 leftover breasts)
4oz cooked ham (i used 2x pepperoni and 1/2 pack of chorizo)
3oz peeled prawns (optional - i added but won't bother next time)
Tin toms (would probably add extra tin next time if rice is increased)
salt and black pepper

Thanks donnajit. I do a very similar jumbalaya recipe but in the oven. This feeds four and I too have cut down a bit on ingredients but I think mine is probably a bit cheaper.

I brown some chicken breasts (used to use one each but now use one between two or suppose could use pieces or left overs). Remove from the pan and add onion to soften. Then add rice and garlic and sliced peppers (I always keep an ongoing bag of bits of SP peppers in freezer). Fry for a couple of minutes and then add tin of toms (chopped or squashed) and 3/4 pt of chicken stock. Then I add all the veggie bits I have, usually a sliced courgette, a tin of carrots (I find they cook through better as fresh can stay hard), frozen peas, mushrooms etc. I also put in some sausages (cooked/frankfurter/hot dog) and a good teaspoon of dried thyme plus seasoning. Put the chicken back on the top or stir in if it's bits then in the oven for about 45mins to an hour.

Easy one pot meal very tasty and fairly healthy if you don't over-indulge on the sausages (I usually give those to OH or other thin people!).

angie_baby

Thanks Jackieo :j

Thats great, what i was thinking really, that i could get at least a weeks meals around it.

I love rissoles since i found the recipe in a old war time cook book, but love the fact you can put any meat in them.

So far i think i will get,

Roast
Rissoles
Lamb Curry (would a lamb and potato be ok?)
Lancashire hot pot type thingy - use the bone for stock - strip rest of meat
Possibly extra to frezze for another roast.

Will update next week to let you know how i got on with it.

DianneB

angie_baby wrote: »

Thanks,

Would you use the 4p tins??? Just i have 2 in the cupboard?

Hi, I've not used the 4p curry sauce for a proper curry yet, just used it to dip chips in! but I'm sure it would work fine. Anybody tried it with lamb, please??

donnajt

JackieO £7 - can you imagine - how much do you reckon your £7 shop would cost today in Tesco??? I like your "Happy Cash" fund idea

thank you all re freezing pyrex - still not enough room in the freezer for my spare shep pie - am hoping after tonight's dinner i can squish it it

i am suitably impressed - did a Mr T shop today and bought a 5kg bag of Market Value pots - they look and smell good - but even better they are of a decent size - they're all several proper "man-sized" jacket spuds, i've bought the value ones before and they have all been not much bigger than new pots, i am giving the Tesco Market Value range a big thumbs up :T (for now anyway!)

tea tonight is roast chicken and the works

re 4p curry sauce i have added to my curry but not used it only (if that makes sense?) i also used 1/2 tin for bombay pots and they were scrummy

donnajt

maman - thank you for the jambayala recipe - have added to my "try soon" list, dtx

281273

I usually freeze things in marj and ice cream tubs, or even take away containers. Then when they are frozen, I take them out of the box and bag them up, that way they take up less room and can use the containers again. Oh and i do label them up so i know what is what. I freeze soups, beef bol for the kids and pork bol for us all (OH wont eat beef). Then there is family chilli and kids chilli, soya shepherds pie mix and pork mince shepherds pie mix. My MIL has just given me 2 massive carriers of apples from her tree so i will be freezing them when ive stewed them.

Juliepink26

You ladies really inspire me, just having a good read and wanted to say thanks. That Jumbila sound great will be giving that a go. To the lady doing home made pizza, I do them a lot now OH loves them, make sure you use a pizza stone or simmila, strong flour and the oven should be as hot as possible before you put it in, with the left over doe mix a little garlic and butter brush over the base for you own garlic bread.

Got a great respice for lamb shoulder,
chop into meaty chunks, fill a tray with patoes, lay the lamb on top,chop onion into 4 peices arange in tray, and one tomatoe sliced into 3 on top, sprinky with origarno, plenty of salt and pepper, drissel of extra virgin oil
cover with tin foil and cook for a good 6 hours on about 150 or medium heat, The meat just falls off the bone. (My favorite dinner of all )
Passed on from a mamma in Cyprus

Sorry for the appaling spelling !!

Great cheapy meal,
thick slices of corn beef, dip in seasoned flour, pan fry. Once crispy, chop up
Mix in with cooked rice and a tin of sweet corn. Actually tastes really nice and to be honest I dont normally like corn beef but love it cooked like that..!

aloiseb

Just made a really nice Macaroni cheese with courgettes and bacon from Delia smith "One is Fun" recipe book..........it's brilliant because she explains exactly how to do everything, unlike lots of recipe books.........
I double the portions to get a meal for the 4 of us - -

ksh123

"have you seen the supermarket comparison site where they list all the products in supermarkets under 20p? (some value, some due to reductions)"

the quote above is taken from a post on the first page. Does anyone know which site this is? I've looked at a few supermarket checkers but can't find this particular tool.

Great thread really inspirational thanks everyone and OP of course :T

donnajt

aloiseb - your dinner sounds lovely - is it similar this?
Brilliant Bacon Pasta (Jamie Oliver/Sainsbury’s Meals under £5)
275g smoked streaky bacon
2 courgettes
Loose garlic bulb
40g mature cheddar
200ml crème fraiche
500g pasta
· Boil a large pan of salted water and cook 400g basics pasta shapes, following pack instructions.
· Slice 250g Taste the difference dry-cured smoked streaky bacon and fry in a large frying pan until golden brown, adding 2 cloves of finely sliced garlic for the last minute or so.
· Slice 250g courgettes lengthways into quarters and cut into chunks. Add to the frying pan and cook for a couple of minutes with the bacon and garlic until they are slightly softened.
· Once the pasta is cooked, drain in a colander, and then put back in the pan. Add about half a tub of crème fraîche, some freshly ground black pepper and a handful of grated Cheddar. Mix together.
· Gently fold the bacon and courgette mixture into the pasta and grate the remaining cheese on top. Tuck in!