We can all get a bit stuck with the same recipe routines, so if you need some inspiration on new dishes to try then look no further! These easy budget recipes are not only quick but light on the purse strings too.
The following recipes are from our first year dietetics students who were tasked as part of their food nutrition module to pick out a budget recipe and make a “how to video”. Keep an eye out for part 2 of the blog for more tasty recipe ideas! Which one gets your vote?
Tuna Pasta Bake
- 300g dry penne pasta
- 180g cream cheese
- 200ml of hot vegetable stock
- One tin of tuna
- One small tin of sweetcorn
- 25g grated cheese
- Cook your pasta in boiling salted water.
- While the pasta is cooking boil 200ml of water and add a vegetable stock cube, stir until combined.
- Add 180g of the cream cheese to the vegetable stock and stir until combined.
- Add the small tin of sweetcorn into the pan.
- Add the drained tuna into the pan (you can use chicken instead).
- Stir the mixture until everything is combined.
- Drain your pasta.
- Add the pasta into the pan, stir well then place into an oven proof dish.
- Sprinkle the grated cheese on top.
- Pop into a preheated oven/grill until golden on top.
71p per portion
- Whole wheat spaghetti
- Olive oil
- 100g red lentils
- 1 tbsp tomato puree
- 400g tin of chopped tomatoes
- Vegetable stock cube
- Boil the kettle and place the boiled water into a pan. Add the spaghetti.
- Peel and chop the carrot, and chop the onion.
- Add some olive oil to a pan and fry the carrot and onion for a few minutes.
- Add the tin of chopped tomato and the tomato paste.
- Place a stock cube into a measuring jug and add water, dissolve the stock cube.
- Stir in the red lentils, stock and oregano into the pan.
- Leave to simmer.
- Drain the spaghetti once cooked.
- Serve the lentil bolognese and spaghetti together.
Easy Tortilla Pizzas
- Olive oil
- Tomato sauce, you could use passata
- Salt and pepper
- Garlic powder
- Your choice of toppings: we used cooked chicken, peppers and leeks
- Chop up your vegetables and grate the cheese.
- Place your wraps onto a baking tray and lightly spread with olive oil.
- Sprinkle salt, pepper and garlic powder on top.
- Bake until golden 2 – 3 minutes at 200C.
- Take out of the oven and spread with passata. Then add your toppings of choice. We used cheese, cooked chicken, peppers and leeks.
- Bake for a further 5 minutes or until the cheese has melted.
Fruity Chicken Traybake
£3.51 per portion
- 3 tbsp curry paste
- 4 chicken breasts
- 1 onion, sliced
- 200g frozen peas, thawed
- A handful of coriander
- 100g natural yogurt
- 1 tbsp mango chutney
- 3 tbsp sultanas
- 400g tin chopped tomatoes
- 2 tbsp toasted almonds
- 75g steamed rice per person
- Heat the oven to 200C/180C Fan/Gas 6.
- Mix the curry paste with the mango chutney and yogurt in a bowl. Then add the chicken breasts and toss to coat.
- Transfer the coated chicken to a plate.
- Stir the chopped tomatoes, onion and sultanas into the remaining yogurt then spread onto an oven tray. Place the chicken on top of the yogurt and bake for 20 minutes.
- Remove from the oven and stir in the peas. Return to the oven until dish is cooked through.
- Sprinkle over the almonds and coriander and serve the curry with steamed rice.
Enjoy making these easy budget recipes and let us know how you got on. Read Part 2 of this blog to discover more recipes.
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