Eating on a shoestring (again)

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lucy
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Re: Eating on a shoestring (again)

Postby lucy » Thu Dec 20, 2012 3:27 pm

Mediterranean Tuna and rice bake

225g/ 8oz (1 1/2 cups) cooked longgrain rice
1 x 185g/6.5oz ccan tuna in spring water, drained flaked
70g/2.4oz (1/3 cup) semi dried tomatoes coarsley chopped
1 large zucchini, coarsley grated
2 tbs fresh chopped basil
75g/2.5oz reduced fat fetta crumbled
2 eggs lightly whisked
mixed salad leaves to serve

Preheat oven to 200C/400f
line a 19 x 9 cm loaf pan with baking paper
Combine all ingredients except salad leaves and season with pepper.
Spoon into dish and smooth the surface.
Bake 20 - 25 minutes or until puffed and golden.
Set aside 5 minutes to cool slightly.
Slice and serve with mixed salad leaves dressed with lemon juice and olive oil.

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Re: Eating on a shoestring (again)

Postby lucy » Thu Dec 20, 2012 3:30 pm

"miss molly"

Black Bean and Feta Quesadillas (low fat)
1 can of black beans drained and rinsed
1/4 C. Salsa
Flour Tortillas
1/4 C. Chopped onion
Crumbled Feta
Cilantro, chopped
Lime
Saute onions until completely cooked. Add beans and salsa to onions, cook and mash. Use the mash mixture to fill torillas, sprinkle with feta and cliantro and a sqeeze of lime. Serve with sour cream

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Chicken Breasts Stuffed with Ricotta and Spinach

(you can also use basil and sun dried tomato for the filling) also low fat

2 chicken breasts with a "pocket" cut in the middle of the breast, length wise
fresh spinach
Ricotta
1/4 C. Balasmic Vinegar
3/4 C. Chicken Stock
Flour
Salt and Pepper
Stuff chicken breasts with spinach and ricotta, seal with a toothpick. Dredge in flour, salt and pepper mixture. In a hot non-stick saute pan heat 1 TBS of olive oil and add chicken. Cook throughly. After chicken is cooked, add Balsamic and Chicken stock, cover and simmer on med low for 5-8 mins and serve

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Red and Green Chili Beef Casserole

1 lb. of elbow macaroni
1 tub of frozen green chilies
Red chili powder
2 small cans of tomato soup
1 lb. of Hamburger
Grated Cheddar Cheese
1/2 onion

In a pan saute onion, then add hamburger. After hamburger is cooked add green chili, tomato soup and red chili (chili powder, flour and water mix), mix throughly. Turn off burner and add a hand full of cheese. Preheat oven to 350 degrees. Put mixture into a casserole dish, top with remaining cheese and bake for 20-30mins
This casserole is one of those that is awesome the next day!

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Re: Eating on a shoestring (again)

Postby lucy » Thu Dec 20, 2012 3:40 pm

Mini vegetable frittatas
These are just delicious and great for lunch boxes.
Makes 12

preheat oven to 180C/350f, rub butter into twelve 1/2 cup capacity muffin pans, or if they are non stick, you may not need to.

1ts butter or olive oil
1 brown onion finely chopped
1 carrot peeled and coarsley grated
1 zucchini, ends trimmed, coarsly grated
1 small orange sweet potato peeled, coarsly grated (about 2 cups grated)
60g (1/2 cup) coarsley grated cheddar
60 g (2 oz) self rising flour
4-5 eggs (depending on size) lightly whisked
125ml (1/2 cup) light thickened cream.

1. Heat the Olive oil in a large non stick frypan over medium heat. Add the onion and cook, stirring, for 2 minutes or until the onion softens slightly. Transfer to a largeg bowl. Add the carrot, zucchini, sweet potato, cheddar and flour. Stir to combine. Season with salt and fresh ground black pepper.

2. Place the eggs and cream in a bowl and whisk together to combine. Stir into the vegetable mixture.

3.Divide the mixture evenly among the prepared pans. Bake for 30 minutes or until golden and cooked through.

Set aside in the pan to cool slightly before turning onto a wire rack to cool completely (if they last that long).
Serve with a tossed salad.


7:06pm wrote:125ml (1/2 cup) light thickened cream
Is that like sour cream? I don't recognize that ingredient. Yogurt? Maybe "clotted cream" that I've heard of??? Wonder what could be used instead?

lucy wrote:It's cream. Not sour or clotted which have cultures added.
Light means low fat in Australia.

Here is a guide on the different terms for products between Australia ind USA. From this guide use heavy whipping or medium cream.
AUSTRALIA
• Extra light/lite: 12–12.5% fat.
• Light/lite: 18–20% fat.
• Pure cream: 35–56% fat, without artificial thickeners.
• Thickened cream: 35–36.5% fat, with thickeners.
• Single cream: Recipes calling for ‘single cream’ are referring to pure or thickened cream with about 35% fat.
• Double cream: 48–60% fat.
• Sour cream: 35–39% fat.
• ‘Light/lite’ sour cream: 18–19% fat.
• ‘Extra light’ ('ultra light') sour cream: 9.5–12.5% fat.
• Crème fraîche: 42% fat.

CREAM INFORMATION - USA
• Manufacturer’s Cream – 38-40% [industry only]
• Heavy Whipping Cream [Heavy cream] - 36% to 40% [mainly 36%]
• Whipping Cream- 30%-36% [mainly 30%]
• Medium Cream - 25%
• Light or Lite or Coffee Cream - 18-30% [mainly 18%]
• Half and half - 10 ½ - 18% [mainly 12%]
• Sour Cream 12 - 20% fat [mainly 20%]
• Reduced Fat Sour Cream 9-12% [plus stabilizers]
• Non Fat Cream 0.5%
• Creme Fariche 30-45%

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Re: Eating on a shoestring (again)

Postby lucy » Thu Dec 20, 2012 3:42 pm

"tigerente"
Mexican Casserole


This is my hubby's favorite. It's not an exact recipe, and I vary stuff each time depending on what I have on hand.

First I start by setting up the rice cooker. I put in two cups of rice, adequate water, then I put in some salsa, cut up onions and garlic.
Then I almost brown (still pink/ raw bits) some ground beef or turkey with some tomato paste and either taco seasoning or the loose stuff (cumin garlic powder, cayenne, etc).

Then I get out a casserole pan and dump in the rice and meat, sometimes I mix them together, and sometimes I layer them. Then I put in beans (these can be canned or cooked up previously), onions, and an assortment of veggies, frozen or fresh and type doesn't matter. They don't seem to affect the flavor, just add bulk and fiber. I usually use broccoli, cauliflower, carrots, peas, string beans, etc.
Then I spread more salsa on top and bake it until for a bit, then add shredded cheese to the top and bake for a few more minutes for it to melt. As long as the meat is cooked and the veggies are at a consistancy that you like, it's done!
It takes a couple of hours from start to finish, but you don't have to baby it much except when browning up the meat.

lucy wrote:tig - do you cook the rice mix in the rice cooker before layering with the meat in the casserole?
Oh and is the salsa something like the stuff you buy in Jars eg old el paso or doritos.
I do love my rice cooker and this sounds great.


tigerente wrote:Yes, I cook the rice with the salsa and extra onions or garlic in the rice cooker before mixing it with the meat. It can sometimes burn a little bit on the bottom or be too wet or dry, so I just experiment with it. And the salsa is either home made or the stuff out of the jar. Whatever you prefer. I put my hubby's salsa recipe up on here ages ago. His is a runnier version, but I prefer chunky.

I also crack an egg or two into my meat and rice mixture to help bind it together. I think I forgot that part of my casserole. I doubt it has to be in there, but I like it.

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Re: Eating on a shoestring (again)

Postby Pacific63 » Sun Jan 13, 2013 7:03 am

I'm just learning to cook so I look forward to trying some of these recipes.

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Re: Eating on a shoestring (again)

Postby lucy » Mon Jan 14, 2013 3:59 am

That's great, if you have any questions just ask. I will add more recipes soon. I just need to sort through some of my old recipes.

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Re: Eating on a shoestring (again)

Postby Pacific63 » Mon Jan 14, 2013 11:19 am

Is it ok to substitute brown rice in any/all of these recipes?

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Re: Eating on a shoestring (again)

Postby lucy » Mon Jan 14, 2013 10:41 pm

You can always try. Experimenting is always fun.

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Re: Eating on a shoestring (again)

Postby shaza » Mon Jan 28, 2013 2:21 pm

Pacific63 wrote:Is it ok to substitute brown rice in any/all of these recipes?


I always use brown rice myself... and I don't find it to be a problem. More flavour than white rice too IMHO

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Re: Eating on a shoestring (again)

Postby shaza » Mon Jan 28, 2013 2:26 pm

I thought I'd share this article posted online by a nutritionist here in the UK:

Healthy eating on a budget
http://thehealthbank.co.uk/healthy-eati ... omment-261

It makes for interesting reading - she basically strove to eat a healthy diet with a £20 / week / person max. You can download her free ebook in PDF format which is basically the article plus the menu and shopping list and recipes she set out for herself for a week.

Not saying everyone will like it - but it's given me a few ideas on where I can save, what I can cook etc.


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