Roast Chicken and vegetables

WW 7pt

serves 4

1 tbs olive oil

4 x 2o0g skinless chicken marylands

400g baby potatoes, halved

250g pumpkin, peeled, cut into 3 cm pieces

2 small zucchini, cut into 3cm lengths

250g cherry tomatoes

1 tbs fresh rosemary

Preheat oven to 200C. Spray a large baking dish with oil.

Heat 2 teaspoons oil in a large non-sick frying pan. Cook the chicken over high heat for 3-4 minutes or until browned all over. Arrange the chicken and potatoes in the prepared dish. Bake for 30 minutes.

Add the pumpkin, zucchini, tomatoes and rosemary to the dish. Drizzle with remaining oil. Seas with salt and freshly ground pepper. Bake for a further 3o minutes or until the chicken is cooked through and the vegetable are tender. Serve.

Double Chocolate Muffins

WW 2.5

makes 18

1 2/3 cups Self Raising flour

1/2 tsp bicarbonate soda

1/4 cup cocoa powder

3/4 cup caster sugar

1/2 cup dark choc bits

1/4 cup vegetable oil

1 egg

2 x 200g tubs Nestle Diet Vanilla Yogurt

Preheat oven to 200C . Line a 18 x 1/3 cup (80 ml) capacity muffin holes with paper cases.

Sift the flour, soda and cocoa into a large bowl. Stir in the sugar and choc bits and make a well in the centre. In a separate bowl, whisk the oil, egg and yoghurt until combined. Stir into the dry ingredients until just combined (don't over mix).

Spoon mixture into paper cases. Bake for 15-20 minutes or until cooked when tested with a skewer. Stand muffins in pan for 5 minutes before turning out onto a wire rack to cool completely.

Spinach & Tuna Rice Cake

WW 3pt

serves 6

2 medium red capsicum, finely chopped
2 garlic cloves, crushed
200g baby spinach
2 cups cooked rice
425g can tuna in springwater, drained and flaked
4 green shallots, finely chopped
1 tbs fresh dill
2 eggs, lightly beaten
2 egg whites, lightly beaten
1 tsp lemon rind, grated
rocket leaves to garnish


Preheat to 180C. Grease a 22cm round ovenproof dish or cake tin and line the base with baking paper.


Heat a large oil-sprayed non-stick frypan over medium heat. Add the capsicum and cook, stirring,  for 5 minutes or until softened. Add the garlic and spinach, cook until the spinach wilts. Cool.


Combine the spinach mixture, rice, tuna, shallots, eggs, egg whites, dill and rind in a large bowl Season and mix well.


Spoon mixture into the prepared dish and press down firmly. Bake for 25 minutes, or until firm. Garnish with rocket and serve cut into wedges.

Garlic steak with creamy mash

WW 6pt

serves 4

2 cups Jap pumpkin, chopped
1/3 cup balsamic vinegar
1/3 cup worcestershire sauce
2 garlic cloves, crushed
4 x 150 sirloin or scotch fillet steaks
4 large potato, peeled and diced
1 cup skim milk
2 tbs wholegrain mustard
2 cups steamed beans, to serve


Preheat oven to 200C (180C fan forced). Place pumpkin on an oven tray, lined with baking paper. Bake for 20 minutes.


Meanwhile, combine the balsamic, worcestershire sauce and garlic in a shallow non-metallic dish. Add the steak and turn to coat. Stand for 10 minutes


Cook the potato in a large pan of boiling water for 10-12 minutes or until tender. Drain and return to pan. Add the milk and mustard and mash until smooth, seasoning to taste with salt and freshly ground pepper.


Meanwhile, preheat and oil-sprayed chargrill pan or small frying pan over high heat. Remove the steak from the marinade and cook for 3 minutes each side (for medium) or until cooked to your liking. Remove from pan and cover with foil and stand for 5 minutes. 


Spoon  mash onto a serving plate, top with the steak and serve with steamed beans and roasted pumpkin.

Quick and easy!

Can't decide what's for lunch? Need something quick and easy?


Cook some finely diced red onion, red capsicum, cherry tomatoes and baby spinach in a fry pan with a 3 second spray of olive oil spray.


Put it all on a slice of multigrain toast and melt 25g of light cheddar cheese on top and finish it all off with 1 tbs of lite tzatziki.


WW 2.5 pt

Prosciutto and Vegetable Pizzas

WW 5pt 

serves 4

1 reduced fat puff pastry sheet, just thawed

1 tbs olive oil

1 small brown onion, thinly sliced

2 garlic cloves, crushed

150g button mushrooms, quartered

1 small red capsicum, coarsely chopped

250g cherry tomatoes, halved

4 thin slices prosciutto, chopped

100g reduced-fat feta cheese, crumbled

1/3 cup fresh basil leaves

Preheat oven to 200C. Line baking tray with baking paper. Cut pastry sheet into 4 squares. Place on tray. Bake for 5 minutes.

Heat oil in a large non-stick frying pan over medium -high heat. Cook onion, garlic and mushrooms, stirring for 3-4 minutes or until just tender. Add capsicum and cook 1 minute. Stir in tomatoes. Cool for 5 minutes.

Spoon vegetable mixture onto pastry squares, leaving a 1cm border. Sprinkle with prosciutto and feta. Bake for 12-15 minutes or until pastry is puffed and golden. Serve sprinkled with basil leaves.

Moroccan Chickpea and Spinach Soup

WW 1.5

serves 4

2 tsp olive oil
1 medium brown onion, chopped
2 cloves of garlic
1 tsp Moroccan spice mix
1 tbsp tomato paste
2 x 135 tubs apricots
2 tsp grated lemon rind
1/4 cup lemon juice
1 litre vegetable stock
400g can chickpeas, rinsed and drained
1 bunch english spinach, washed, trimmed, shredded


Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 3-5 minutes or until softened. Add garlic and spice mix and cook, stirring, for 30 seconds or until fragrant


Add tomato paste, undrained apricots, rind, lemon juice, stock and chickpeas. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes. Remove from heat and set aside to cool for 5 minutes.


Blend chickpea mixture with a stick blender to the consistency you prefer (blend briefly to retain some texture or blend until smooth for a creamy taste). Add spice and cook, stirring, over  medium heat for 4-5 minutes or until spinach is wilted. Season to taste with salt and freshly ground pepper. Serve.


Serving suggestion:
Serve with a dollop of low-fat natural yoghurt.




Cooks notes:
Perfect for a snack, or a starter.
When I made this, I didn't use the lemon rind.
Instead of Moroccan spice mix, I found a tin of Moroccan spiced chickpeas! No need to drain!  Perfect and tasted fantastic!
I also don't own a stick blender (or any blender for that matter), so I used an electric beater. I don't know if it "blended" it, or made any difference at all.

Spaghetti and Meatballs

WW 7pt

serves 4

400g lean beef mionce
1 tsp dried oregano
1 small brown onion, finely chopped
1 garlic clove, crushed
400g can diced tomatoes
1 1/2 cup tomato pasta sauce with roasted garlic & red wine
150g button mushrooms, thinly sliced
1/4 cup finely chopped fresh basil
2 tbs finely chopped fresh flat-leaf parsley
250g dried spaghetti


Combine beef, oregano and half the onion in a medium bowl.Roll tablespoons of the mixture to make 20 meatballs.


Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook meatballs, turning occassionally, for 3-5 minutes or until browned. Transfer to plate.


Cook garlic and remaining onion in same pan, stirring, for 2 minutes or until softened. Add the tomaotes, pasta sauce and mushrooms. Bring to the boil. Reduce heat and simmer, uncovered, for 10mins. Add meatballs. Covver and simmer for 15 mins or until sauce is thickened slightly ad meatballs cooked through. Stir in the basil and half the parsely.


Meanwhile, cook pasta in a large saucepan of boiling water following packet instructions or until just tender.  Drain. Serve with pasta topped with meatballs and sprinkled with remaining parsley.


Suggestion:
serve with a side salad

Coconut Fudge Squares

Coconut Fudge Squares

125 g butter spread, melted
1 cup brown sugar
1 whole whole egg
1 tsp vanilla essence
2 1/2 tbs cocoa powder
1 cup self-raising white flour
1/2 cup desiccated coconut
1 cup icing sugar
1 tbs milk

melt butter and mix in sugar. 

Add egg and beat well.

Mix in vanilla and cocoa. 

Add sifted flour alternativley with coconut. 

Spread into a lamington tin and bake 180 for 20 mins. 

Ice while hot with chocolate icing and when set, cut into squares.

This is sooo delish! When I make it, it rarely lasts long!

Blueberry Lemon Muffins

1/2 cup brown sugar

4 tbs butter

250g  ski lemon meringue yoghurt

1 cup fresh blueberries

1 egg

2 tsp fresh lemon juice

1 tsp lemon rind

2 cup plain flour

1 tsp baking soda

1/2 tsp salt

Preheat the oven to 170C. Coat a muffin tin with cooking spray or line with paper cups.
In a large bowl, beat the sugar and margarine with a wooden spoon. Stir in the yoghurt, blueberries, egg, lemon juice and zest.
Add the flour, baking powder, baking soda and salt. Stin just to combine, but do not overmix - the batter is supposed to be lumpy.
Divide the batter among the muffin cups. Bake until the muffins are lightly browned and a toothpick inserted comes out clean, 13-16mins. Turn the muffins out onto a rack to cool.
Store in an airtight container at room temp for 2 days or wrap individually and freeze for up to a month.

To be a bit sneaky and make them healthy for the kiddies....
1/2 cup yellow squash puree can be added to step 2.

Classic scones with Jam and Cream

Weight watchers recipe :  WW 1.5pt


2 1/2 cup (s) self-raising white flour
2 tbs (s) caster sugar
3 tbs (s) Weight Watchers Canola Spread
1 cup (s) buttermilk
1/2 cup (s) all flavours of diet jam, (raspberry)
1/2 cup (s) low fat sour cream
2 tsp (s) powdered artificial sweetener

• Preheat oven to 210°C. Line a baking tray with baking paper.
• Combine flour, sugar and spread in a large bowl. Using fingertips, rub spread into flour until mixture resembles fine breadcrumbs. Alternatively, place in a food processor and process until you have a breadcrumb consistency. Transfer to a large bowl.
• Make a well in centre of mixture. Add buttermilk and stir using a flat bladed butter knife until dough almost comes together. Turn onto a lightly floured surface. Knead gently to bring dough together.
• Roll dough until 2cm thick. Dip a 6cm round biscuit cutter into flour to prevent dough from sticking. Cut out as many scones as possible (about 9). Gently press remaining dough together. Roll out until 2.5cm thick (scones cut from second and third batches won't rise as high as those from first batch, so start with thicker dough). Cut out as many scones as possible.
• Place scones 1cm apart on prepared tray. Bake for approximately 15 minutes, or until lightly golden and hollow when tapped on top. Serve scones warm with jam.
• Meanwhile combine sour cream and sweetener in a small bowl and stir to combine. Refrigerate until ready to use.

Chicken Laksa

I love love love! this recipe... my favourite


125 g Vermicelli Noodles
40 g Laksa paste (2 tbs)
300 g Skinless chicken thigh fillet, sliced
150 g Tofu, (firm), cut into 2cm cubes
2 1/2 cup (s) mushroom, sliced
3 whole stock cube, dissolved in 750ml hot water
250 ml  Light Coconut Flavoured Creamy Evaporated Milk
1 tsp (s) cornflour, dissolved in 2 tbs water
bok choy, stems shredded
fresh bean sprouts
2 tbs fresh coriander
1 medium lime, cut into wedges

Place rice noodles in a bowl and cover with boiling water for 2 minutes. Heat a wok over high heat. Add laksa paste, chicken, tofu and mushrooms and stir-fry for 10 minutes, or until chicken is cooked. Add stock and evaporated milk. Bring to the boil. Reduce heat to low. Add cornflour mixture and stir until mixture is thickened. Add bok choy and cook for a further minute. Drain noodles and divide between serving bowls. Ladle laksa sauce over noodles and sprinkle with bean sprouts and coriander. Serve with lime wedges.

Tzatziki

My recipe for tzatziki started out as a recipe for Raita, an Indian dipping sauce...


Raita
1 lebanese cucumber, seeds removed and finely chopped
1/4 cup low-fat natural yoghurt
2 tsp lemon juice.
1 tsp minced garlic
1 tbs fresh mint, chopped


Combine all ingredients in a bowl.




Tzatziki
1 lebanese cucumber, seeds removed and finely chopped
1/2 to 1 small tub of  low-fat natural yoghurt
2 tsp lemon juice


Combine all ingredients in a bowl.

Thai Corn Soup

3 tsp Thai red curry paste
400 ml coconut milk
1 1/2 cups chicken stock
400g can sweet corn kernels
310g can creamed corn
2 tomatoes, chopped
3 spring onions, chopped
1 tbsp chopped coriander


Place curry paste in a medium saucepan. Stir on low for 1-2 mins, until fragrant. Add coconut milk and stock and bring to the boil.
Stir through sweet corn and creamed corn and simmer for 5 mins. Ladle into bowls and top with tomato, onions and coriander to serve.

Peanut Butter Cookies (version 2! )

Courtesy of my sister


1 cup crunchy peanut butter
1 cup caster sugar
1 egg
1 tbsp flour


Mix together and bake on medium for about 12-15 mins.


Don't let them go brown in the oven or they will be too hard! :)




EASY and TASTY!!

Peanut Butter Cookies

200 g butter
3/4 cup brown sugar
1 tsp vanilla essence
3/4 cup smooth peanut butter
1 1/2 cup plain flour
1 cup self raising flour
200g packet scorched peanuts, roughly chopped


Preheat oven to 160C (140 fan forced) and line 2  large baking trays with non-stick baking paper. Using electric beaters, beat butter, sugar and vanilla in a large bowl until light and creamy. Beat in peanut butter.
Sift flours over butter mixture and use a non-serrated knife to mix to to a dough. Add scorched peanuts and mix through with the knife.
Roll heaped tablespoons of dough into balls and place onto prepared trays. Flatten to about 1.5cm. Bake for mins, until lightly golden underneath - they will still be soft.
Leave on trays for 5 mins, then transfer to a wire rack to cool. 

Little Choc-Caramel Pies

12 Pampas Frozen Sweet Pastry Tart Shells 
395 g can sweetened condensed milk
2 tbsp golden syrup
40 g butter
75 g dark cooking chocolate, melted
12 pecans


Preheat oven to 180C (or 160C fan forced). Place tart shells (in their tins) onto a baking tray and cook for 10 mins or until lightly golden. Cool completely.


Combine condensed milk, golden syrup and butter in a small saucepan. Stir over very low heat for about 10 mins, until lightly golden in colour and thickened.
Spoon caramel into tart shells and leave to set. Take care not to touch the caramel at any time, as it will be very hot.
Place chocolate into a small bowl. Place a pecan into the chocolate and use a small fork to turn and coat. Using the for, lift the pecan out of the chocolate and tap gently on the side of the bowl to drain off excess chocolate. Place on top of tart. Repeat with remaining pecans and leave to set.

Hot Crossed Muffins

2 1/2 cups self raising flour
1 tsp mixed spice
2/3 brown sugar
1 cup milk
2 eggs
125g butter, melted and cooled
1 tsp vanilla essence
1/2 cup raisins
1/2 cup currants
1/4 cup mixed peel
1/2 walnuts, chopped
1/4 cup white chocolate melts, melted


Preheat oven to 180C and 160C fan forced. Line 12 large muffin pans with paper cases. Sift flour, spice and brown sugar into a large mixing bow and make a well in the centre.
Whisk mil, eggs, butter and vanilla together in a jug. Pour into dry ingredients and use a rubber spatula to gently combine. Add dried fruit and nuts and gently fold through.
Divide mixture evenly between muffin pans. bake for 20 mins, until risen and golden and firm to a gentle touch. Transfer to a wire rack to cool.
Place melted chocolate in a snap locked bag and snip off one corner. Pipe a cross over each muffin and leave to set.

Tomato and basil lasange

50 g butter, chopped
1/3 cup plain flour
2 cup milk
400 g can chopped tomatoes, drained and juice reserved
2 tbsp basil pesto
4 fresh lasagne sheets
1 1/2 cup grated mozzarella
1 cup grated parmesan


Preheat oven to 180C (160C fan forced). Grease a 23cm square baking dish.
Melt butter in a small saucepan on medium heat. Add flour and stir until mixture comes away from sides of pan. Gradually add combined milk and reserved tomato juice, stirring for 5 mins until sauce thickens. Season to taste and simmer for 2 mins.
Spread 1-2 tsp pesto over each lasange sheet. Spoon a quarter of the sauce  over base of prepared dish. Top with a lasange sheet. Add another quarter of sauce  and top with half of mozzarella, half of drained tomatoes, 1/4 cup parmesan and another lasange sheet. Repeat layers once more finishing with sauce and parmesan.
Bake for 35-40 mins, until golden and cooked through.

Play Dough

2 1/2 cup plain flour
2/3 cup salt
2 tsp cream of tartar
2 tsp vegetable oil
1 1/3 cup water
food colourings


Mix the flour, salt and cream of tartar in a bowl. Add oil and water to the bowl.
Stir contents until dough is firm.
Turn out dough and knead until smooth.
Divide dough into 4 portions and add a few drops of colouring to each portion. Knead until colours mix through.
Store in airtight containers in the fridge.

Truffles

300 g dark cooking chocolate (eg: Nestle Melts)
100 g dark eating chocolate
25 g copha, grated.


Fudge centre
1/4 cup condensed milk
1 tbs orange liqueur
a few drops of orange essence
1 tbs desiccated coconut
cocoa for dusting


Melt roughly chopped chocolate and grated copha. Stir well.
Place condensed milk, liqueur and orange essence into a small bowl. Add 1/4 cup of the melted chocolate mixture and stir well until the mixture becomes thick and "fudgy".
Carefully spoon just enough melted chocolate to cover the bottom of an ice cube tray. Top with approx. 1/2 tsp of the fudgy mixture. Spoon over a little more melted chocolate to encase fudge centre.
Refrigerate for 15-30 mins. Remove from tray and gently dust with cocoa.




Notes:
Store in the fridge.


Variations:
Milk and white cooking chocolate and eating chocolate can also be used. Be careful not to burn when melting.

Heavenly Hot Chocolate

170g dark cooking chocolate
300 ml thickened cream
1 tbs dark cocoa
500 ml milk
1 tbs honey
40 ml Tia Maria (optional)
20 ml Frangelico or Kahlua (optional)
Ice cream or double cream, to serve


Melt cooking chocolate. Pour over thickened cream and microwave for 3 mins. Stir until mixture is smooth.
Move mixture to a bowl and sift cocoa and stir until smooth. Cover and set aside.
Place milk, honey and liqueur in a microwave-safe jug and microwave for 4 mins.
Whisk hot milk mixture into the cream mixture. Divide between glasses, top with a scoop of ice cream or double cream. 
Serve immediately.


Notes:
Light cream, milk adn ice cream can be used.
Soy and rice milk may be used.
Non-alcoholic syrups and essences are available from specialty stores and can be used as a substitute for the alcoholic version.

Sunrise

2 limes, juiced
1/2 cup castor sugar
ice cubes
600 ml good quality cold juice (such as orange and mango or tropical)
100ml (approx 4 x 1/2 nip) raspberry cordial syrup or grenadine
Fresh pineapple or lime to serve.


Slice up pineapple or lime. Set aside.
Place sugar and lime juice into 2 separate bowls.
Dunk the rim of wine glasses in lime juice to moisten, then quickly into the sugar to form a sugar crusted rim.
Carefully place ice cubes into the wine glasses.
Pour the fruit juice and a dash of the remaining lime juice over the ice cubes.
Slowly pour  in the raspberry syrup (it will sink to the bottom). Do not stir.
Garnish with the fresh pineapple or lime. Serve immediately.




Variation:
Divide 100ml (4 x 1/2 nip) of Tequila over the ice cubes and continue as per recipe.

Sangria

1 lemon
2 limes
2 oranges
ice cubes
500 ml chilled light red wine (rosé)
400 ml chilled lemonade
50 ml orange liqueur (Cointreau or Grand Mariner)
1/2 cup small mint leaves, washed thoroughly and dried
50 ml gin (optional)


Thinly slice lemon and lime.
Peel two long strips of rind from each orange. Juice oranges
Place ice cubes into a 2 litre pitcher and add wine, lemonade, orange juice, orange liqueur and gin.
Add the slice lemon and lime, orange rind and mint leaves into the pitcher.
Stir gently to combine.
Serve immediately in a wine glass.




Notes:
Gin can be substituted with vodka.
Lime juice can be added for a more tart flavour, if desired.

Chocolate Liqueur Coffee

200 ml thickened cream
6 tbs freshly ground good quality coffee
3 cups boiling water
1 cup milk (optional)
8 squares or rounds of cooking chocolate
4 tsp sugar (optional)
2tbs (40ml) liqueur - such as Irish Cream, Cointreau, Frangelico etc
2 tsp cocoa to serve


Whip cream. Set aside.
Place ground coffee into a coffee plunger and pour over the boiling water. Allow to stand 3-4 minutes to infuse. Slowly plunge the coffee.
(if using)Pour milk into a microwave safe jug and microwave for 2 minutes. Set aside.
Divide chocolate, sugar and choice of liqueur evenly (about 2tsp per serve) between glasses.
Fill about 2/3 of the glass with the coffee  and light stir to dissolve chocolate and sugar. Pour in the hot milk (if using) and top with a large dollop of the cream.
Dust with cocoa and serve immediately.


Notes:
Ground coffee is best used within 6-8 weeks

Choc Banana Pancakes

Need to use that squishy banana in your fruit bowl?


40g butter
1 3/4 cup Self Raising flour
1/2 cup castor sugar
1/4 cup cocoa powder
1/4 tsp cinnamon
1 ripe banana
250 ml milk
100 ml water
1 egg
extra banana and ice cream for serving - if you wish ;)


Melt butter.
Combine flour, sugar, cocoa and cinnamon until evenly combined. 
Break banana into bite sized pieces and add to mixture with milk, water and egg. Combine.
Heat fry pan over medium heat. Brush pan with melted butter.
Pour 2 amounts of batter (roughly 1/4 cup each) into the pan, making sure when the batter spreads that they don't touch.
Cook for about 2 minutes, or until l bubbles appear randomly. Flip and cook for 30 seconds or until just firm.
Repeat with remaining batter. Make sure the pan does not become too hot.
Serve the pancakes with extra banana slices and/or ice cream.




Notes:
If the pan becomes too hot, the pancakes will turn very dark and burn around the edges.
These pancakes will keep in a sealed container for 2 days (if they last!), but are best eaten on the day they're made.
If the banana is over-ripe, just mash!




Chef's idea:
Strawberries can be added in place of the banana, if desired. 

Herb and Bean Falafels

Falafel
2 x 400g cannelloni beans
1/2 onion
2 cloves garlic
1 cup parsley
1 cup mint leaves
2 tsp ground cumin
2 tsp ground coriander
rock salt and black peppercorns - freshly ground
1 1/2 cup besan flour
700ml vegetable oil for deep frying


Yoghurt Sauce
1 small lemon
1 cup mint leaves
1 cup greek style yoghurt
1 tsp cumin


Drain the beans thoroughly. Transfer to a large bowl and roughly mash.
Finely chop the onion, add to the bowl with the garlic that has been minced/ crushed.
Finely chop the parsley. Add to bowl.
Finely chop the mint. Add to bowl.
Stir in spices, freshly ground salt and pepper and 1/2 cup of Besan flour. Combine well, then form into small balls (1 flat tablespoon amounts) with your hands that have been lightly floured with the remaining flour.
Heat the oil until hot. Cook falafels in batches of 4-5 for about 3 minutes or until a dark golden brown colour. Remove from hot oil and drain on paper towels.


To make the yoghurt sauce, finely grate the lemon rind. Chop mint to a desired consistency.
Combine lemon rind, mint, yoghurt and cumin. Season with salt and pepper and serve with falafels.


Notes:
Cannelloni beans can be substituted with any other white bean.
Besan flour is available from health food and asian food stores. It binds the falafels and doesn't make them gluggy.






Chef's idea:
My husband made these the other night (YES! He was in the kitchen!). He didn't use the mint leaves, used only ordinary plain flour, and put enough oil in a deep fry pan to cook. Still tasted good!! We ate these with just greek yoghurt, and it was delish!

Banana and Coconut Muffins

WW 3.5pt

1 cup skim milk (or whole milk if you prefer)
1 cup self-raising white flour
1 cup caster sugar
1 cup desiccated coconut
3 medium banana, mashed

Combine all ingredients. Place in cake tin (or muffin/patty cake tins for little cakes) and bake in preheated 180 oven until cooked (15mins?)

nb: Changing to whole milk changes the WW pt value.

Hints and Tips

I love to make things myself.  I know what's in my food. It gives you that extra little bit of contentment knowing you made it, your family loves it and it works out (hopefully) cheaper.

In some recipes, there may be rolling, or pounding, kneading or getting your hands dirty. I find this is very therapeutic, take your stresses out on the food!

I get my 2 yo to help, with stirring mainly. It makes him feel involved in what he's making.

Most recipes, if you know your allergies, you should be able to substitute ingredients. There are no allergies in my little family of three, save for a new fish allergy of my husband. However, my niece and nephew are to have a gluten and dairy free diet. Some of my recipes are in my collection (with ordinary ingredients), knowing that I can change an ingredient. (for example - milk can be substituted with soy/rice milk.; flour with gluten free flour).

To keep to my own household food budget (which - believe it or not - is $170 a fortnight) under control, I shop at Aldi, Bi-Lo, a fruit shop and a butcher. I always always always have a shopping list. And keep the shopping list, so you know what you're making so that halfway through the week/fortnight you're not standing in an open fridge wondering "why did I buy that?" 
Check your fridge/pantry before you make the shopping list too, so you don't come home with items you already have. This is not a necessity, but all my pantry items are in Tupperware Modular Mates. Airtight and I can see what's in them. Awesome.

I don't buy a lot of ready-to-eat food, so I need to keep the fridge full of meals and lunches to be packed for work, uni and daycare. This does sometimes mean standing in the kitchen for hours on end baking and cooking. On the upside, if I don't feel like cooking one night, something's already made.

I am a sucker for chocolate and sweets ;)


If you notice on the top of recipe WW 2pt (as an example), it means Weight Watchers and each serve is worth 2 points. I'm currently following the Weight Watchers plan, so some recipes will have this information. If you'd like to know how many points a recipe has, and it's not listed, please let me know and I can work it out for you. 


I am no good at counting calories, so I'm not even going to go there. Sorry :( On the plus side, most will be healthy and nutritious recipes.


If you have any questions or comments or you'd like to submit a recipe, or recipe idea, please let me know. 

I hope this blog serves (hahaha no pun intended) you well. My aim is to have a new recipe every week, and if you're lucky, a few per week.  

All the best

Rhianon

Welcome!

Welcome to Food For The Frugal!


Last year at work, I had this idea to set up a website, with food ideas for those short on cash. A paid-to-use website appealed to me,  however, if you're short of cash, you're not going to want to pay to use a website, are you?


So, the idea sat on the back burner,  but I collect recipes that I like that I would have been able to have used. They're everywhere, cluttering my house. I did think to put some together and publish a "book" of sorts, but that might come down the track a bit later, possibly depending on the success of this blog.


So, I have been inspired by The $120 Food Challenge.


I am a mother of a 2-year-old, a part-time shift worker, housewife, student and wife to a hungry husband. The budget must be adhered to. Hopefully, this will help you with yours.


Best of luck
Rhianon