Feed a family of four for £20 a week challenge

patchwork_cat

I have just worked out a xmas dinner from Aldi 75p. Admittedly not a roast - chicken thighs - debone and add stuffing, wrap in bacon serve with potatoes, sprouts, carrots and parsnips all from the super six. For the price of the stuffing you could put an Aldi sausage in the middle of the chicken instead.

moments_of_sanity

We normally have a roast of some sort on Sunday's but today I can't be bothered so we are having a ys chicken cooked in the slow cooker with mash and vegetables.

Dinner will be for 4 people and there will be left over chicken for tomorrow or Tuesday.

Chicken, £1.75
Carrots, £0.15
Potatoes, £0.11 ( bought when 7.5kg for £2)
Broccoli, £0.13
Cauliflower, £0.15
Cabbage 1/4 of, £0.13

Total cost for dinner, £2.42 / 4 people, £0.61p each If I include eating the whole chicken today, in theory there will be enough left over for soup or left over pie which will feed 3 of us tomorrow.

Butterfly_Brain

We had chicken today as well:
Chicken £2.99 Aldi
½ a bag of brussels - Aldi SS 25p
2 carrots, julienned - Aldi SS 1.5kg 49p = 6p
½ bag parsnips- Aldi SS 25p
Roast potatoes (Morrisons £2.00 for 12.5 kg) 24p

Then I made apple and blackberry crumble and custard Apples from tree in garden, blackberries foraged so counts as free, plus a pkt of 15p basics custard total for crumble for 5 = 45p
HM crumble 30p

£4.24 for five and I still have the legs and wings for tomorrow night's chicken jalfrezi, mainly because I picked up some YS naan for 20p today.
The family will have rice with theirs 10p and I just have some cooked cauliflower (15p) pushed through a ricer, keeps the carbs down.

So dinner for 2 nights = £4.69 = £2.35 for each night plus I will make a chicken noodle soup with the stock made from the carcass for lunch tomorrow.

Miss_Purple_Hat

Hi there!

I've been browsing the T£sco website this evening for planning my food shopping and have seen that there's a few offers starting tomorrow on seasonal fresh veggies. I've seen that the A1di super six usually get put on here so thought I'd add this in.

2.5kg white potatoes - was £1.75 - now 49p
Cauliflower - was £1 - now 49p
Brussels sprouts, 500g - was £1 - now 49p
Carrots, 1kg - was 60p - now 49p
Parsnips, 500g - was £1 - now 49p

Hope this helps someone!

Butterfly_Brain

Thank you Misspurplehat.

tessie_bear

hi...i made a crumble for pudding yesterday...100 gm flour 50g marg 2 tablespoons sugar and a good shake of oats...poured over a tin of essential peach slices cut into rough cubes and baked....i think the peaches were 29p
flour 4p
sugar 5p
oats 5p
marg 10p (all ish costings)

so 53p divided by 4 so less than 15p a portion

maybe not healthy enough for every day but lovely and might help stretch a budget
love the thread tessa

purpleshoes_2

Ive just made some curried parsnip and sweet potato soup. Stock cubes were tesco essentials as for some reason my local aldi doesnt have veg stock cubes in just now.

Only put in about half a parsnip as Im making a parsnip curry. parsnips are on super six at aldi just now. Couple of carrots as well, 49p for 1.5 kgs in aldi just now. An onion, pretty sure I got them last time on super six. Plus half a bag of spinach that I got yellow stickered in tesco

One sweet potato from aldi.

The rest of my veg went into a parsnip curry (dont love parsnips but thought I might curry them)

Just water and some paprika, with some mild curry powder, some hot chilli powder, some YS plum tomatoes, 59p, the rest of the spinach and an onion, plus a YS green pepper, 35p.

Soup tastes fine, will have a portion of the curry later on (I can see curried parsnips featuring heavily in my life for the next couple of weeks).

Miss_Purple_Hat

With carrots as cheap as they are at the moment, I thought I'd share a recipe I hashed together.

Curried carrot and coriander soup.

Ingredients
1kg carrots, peeled and chopped
2 onions, chopped
Vegetable stock cube
175ml boiling water
3 (extremely heaped!) tsp mild curry powder
2 heaped tsp dried coriander
1 eating apple, peeled, cored and very finely chopped
Salt and black pepper (optional to taste)

Method
1. Lightly fry the onions in a large saucepan, adding the curry powder to toast for the last minute or so. (Stir continuously.)
2. Add all other ingredients and stir up a bit.
3. Bring to the boil then let it bubble away for up to 45 minutes. (Check on it occasionally!)
4. Let cool slightly then attack with a hand blender.

Notes
- This isn't particularly spicy, just very full of flavour (I don't like spicy food.)
- I boiled it for 45 minutes because I like thick soup. Feel free to boil for less time to make a runnier soup.
- I found the thick soup did 3 reasonable sized servings.
- You could probably add a chopped large potato to make it more filling, as many recipes suggest. (I just didn't have any potatoes!)

Claire xxx

Butterfly_Brain

Gammon and bean pie for tonight

2 gammon steaks, sliced 99p Aldi
5 Mushrooms, quartered 25p local green grocer
A tin baked beans 24p aldi
1oz grated cheese 15p aldi (£1.75 for 350g extra mature cheddar)
8oz HM sc pastry 30p
Served with HM wedges 50p

Total cost = £2.43

Basically, you just mix the ingredients together, bung into a pie crust and bake until the pastry is golden.

61p per portion for four, but can be stretched to six so that would be 40p per portion

joedenise

Was making a veggie curry this morning and thought it probably works out fairly cheap so have just costed it and it comes out at about 25.5p per portion including LG rice (would be 34.5p per portion with basmati).

1/2 butternut squash - 25p (often at 49p on Ald! SS (I buy several at a time and store in cool place until used, will then peel, chop & freeze other 1/2)
150g red lentils - 23p (£1.80 Kg Tesc*)
200g onions - 12p (50p Kg Ald!)
tin chickpeas - 34p (3 for £1 local £1 shop) - or used dried - even cheaper
curry spices - 5-10p (depending on what used)
stock cube 2p (20p for 10 most SMs)

Total: £1.06 = 25.5p per portion

To serve:

200g long grain rice = 8p (40p per Kg) = 2p per portion
or
200g basmati rice = 36p (£1.80 per Kg) = 9p

Chop onion and fry gently to soften a bit, sprinkle on spices and cook out for a couple of minutes. Add cubed squash, lentils & about 700ml of stock (made with a cube). Bring to boil and simmer until the lentils are a thick & mushy. Add the chickpeas and heat through.

You can also stir in some spinach at this point if you have any (frozen is good) until it wilts.

Serve with rice.

Mine actually worked out cheaper than this as I was given the squash by a friend just after haloween and have just stored it in a cool place.

The other half has been peeled, chopped and frozen for another meal sometime next month.

Alternatively, you can just chopped everything up and bung in Slow Cooker and leave to do its' thing all day and just make rice before serving.

Hope this is of use to someone.

Denise