Easy budget recipes are a must especially in January after the festive period. Not only can they help you save money, but they will give you some inspiration on healthy meals to try.
The recipes below 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”. You can view part 1 on the RGU Student Blog. Which recipe will get your vote?
89p per portion
- 800g potatoes
- 2 red peppers
- 400g frozen peas
- 4 large eggs
- 3 tbsp olive oil
- salt and pepper
- Peel the skin off the potatoes.
- Put the peas in a sieve and run boiling water over them.
- Dice the potatoes into cubes and wash before putting them in a pan with salted boiling water and cook for 5 minutes until cubes are soft enough to cut. Drain and set aside.
- Wash the red peppers and cut into cubes.
- Add 3 tbsp of olive oil to a frying pan and add the red peppers and potatoes. Cook for 10 minutes.
- Crack 4 eggs into a bowl and beat them.
- Add the peas to the frying pan and cook for 5 minutes before adding in the beaten egg. Cook for a further 6-8 minutes until the bottom of the tortilla has set.
- Flip the tortilla and cook for a further 4 minutes.
- Serve and enjoy!
- 2 tbsp vegetable oil
- 1 green chilli
- Thumb sized piece of ginger
- Garlic (as much as you like)
- 1 tsp cumin seeds
- 2 tomatoes – chopped
- Half a white onion – chopped
- 200g red lentils – washed
- 800ml boiling water
- Half tsp turmeric
- 1 tbsp coconut greek yogurt – to garnish
- Pinch of crushed chillies – to garnish
- Rinse the lentils until the water runs clear.
- Chop the green chilli, ginger and garlic and add to a pan along with some olive oil.
- Add 1 tsp of cumin seeds into the pan and fry with the green chilli, ginger and garlic until golden brown.
- Add the chopped tomatoes and onion into the pan and continue to fry.
- Once golden brown add the washed lentils and 800g of boiling water to the pan.
- Add the turmeric and allow to simmer for 10 – 15 mins.
- Top with some coconut greek yogurt and crushed chillies and enjoy!
£1.06 per portion
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 large garlic cloves
- 1/4 tsp chilli flakes
- 2 rosemary sprigs chopped
- 800g tinned chopped tomatoes
- 1 tbsp brown sugar
- 6 pork sausages
- 150ml whole milk
- 1 lemon, zested
- 350g rigatoni pasta
- grated parmesan and 1/2 a small bunch parsley, leaves roughly chopped, to serve
Instructions on how to make this dish can be found on BBC Good Food.
Enjoy making these easy budget recipes and let us know how you get on. Read part 1 on the RGU Student Blog.
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