Recipe no Week 5
29 Sunday Meatloaf with roast potatoes & vegetables
30 Monday Cold meat loaf with salad and mashed potatoes
31 Tuesday Meatloaf fried with egg and potato wedges
32 Wednesday Sweetcorn & Tuna over Jacket Potato & Salad
33 Thursday Vegetable & Chicken Curry,  Rice & Naan Bread
34 Friday Sunny Delight Pizza salad/coleslaw
35 Saturday Pseudo Moussaka with peas and carrots


Shopping List Price at Lidl Quantity Cheaper
Baked beans with sausages £0.40
Beef stock cubes^ £1.39 12 Tesco
Cabbage – Savoy £0.48
Cabbage – white £0.45
Carrots £0.88 1000
Cheese – own brand £2.00 450
Cherry tomatoes £0.67 20
Chicken breast fillets £1.69 4
Cucumber £0.46
Eggs – 15 £1.18 Farmfoods
Greek yoghurt (light) £0.45
Iceberg Lettuce £0.47
Mince  x 2 £4.00 1000 grm
Naan bread £0.45 2
Onions – red and white £1.00 1000
Pears – Frozen £0.55
Peppers – fresh and mixed £0.98
Potatoes £0.99 2500
Sausages £1.79 12 Farmfoods
Swede £0.47
Sweetcorn (tin) £0.37
Tomatoes chopped (tin) £0.28
Tuna chunks £0.75 160 Farmfoods


Recipe 29 – Meatloaf with roast potatoes and vegetables


Feeds 4

Ingredients:  £4.10  (to cover 3 meals)  £1.37  each 
500 grams Sausage Meat        (£2.00)
500 grams Mince                      (£2.00)
1 large onion                                   (10p)
A thick crust of bread                    (SC)
½ cup of milk                                 (SC)
1 crushed garlic segment (optional) (SC)

1. Cut bread into small cubes place in mixing bowl with ½ cup of milk
2. Add garlic and pepper, with thinly sliced and chopped onion.
3. If possible, use mixer, to blend bread, onion and both meats together
4. By hand blend equal amounts of ingredients together.
5. In a roasting tin, spread and press down the mixture into a loaf shape
6. Put your uncooked, prepared potatoes to roast around it
7. Cook at 200 degrees for until potatoes golden brown – about an hour
8. The meatloaf sides and top should be dark and crunchy
9. Cut off a thick chunk from each end, cut in half and serve a chunk each.
10. When cold carefully remove from tin, put in fridge and slice tomorrow.

Suggested vegetables:  £1.40
Potatoes, boiled carrots and cabbage

Tip 1:  Make gravy from a little of the fat from the meatloaf and the boiled water of the vegetables.

Tip 2: The meatloaf can make lots of fat, drain that off into a bowl as is delicious to use for frying or rubbing over your potato wedges.

Cost  of meal:   £2.77
Cost per person:   69p


Recipe 30 – Meatloaf with salad & potatoes

Feeds 4

Ingredients:  £3.27

Eight slices of meatloaf              (£1.37)
Select salad or coleslaw (half and half)    (£1.10)
Your choice of potatoes                  (40p)

Cost of meal:  £2.87
Cost per person:  72p


Recipe 31 – Meatloaf with egg and potato wedges

Feeds 4

Ingredients:  £2.53

Two slices of meatloaf each               (£1.37)
4 eggs fried                                              (32p)
1 tin baked beans                                    (44p)
800 grms potatoes in wedges               (40p)

1. Prepare your wedges as in ‘Potato Possibilities’
2. When nearly cooked heat in frying pan slices of meatloaf
3. Cover to keep warm while frying four eggs, preferably together
4. Open tin(s) beans into saucepan and heat
5. Serve immediately

Tip:  Depending on the size of your slices of meatloaf  you may have enough to freeze to use for another meal in the future.  If not enough for that then if you mash it in with a little tomato sauce itis delicious in a sandwich for lunch.

Cost of Meal:      £2.53
Cost per person,  66p


Recipe 32 – Sweetcorn & Tuna over Jacket potatoes

Feeds 4

Ingredients:   £2.50
4 large potatoes, 800 grams (if too small prepare 2 each)  (28p)
1 tin of Tuna Fish                   (75p)
1 Tin of Sweetcorn                 (37p)
Your choice from Salad Suggestions   (£1.10)

1. If you have microwave use this instead of main oven
2. Squeeze gently to ensure cooked
3. Open tin of tuna and sweetcorn drain away water in tin
4, Mix together with salad cream.
5.Open potato and put in a little ‘Heavenly Buttery’ and pepper
6. Serve over the top of the potato

Cost of Meal:  £2.50
Cost per Person:  £62p


Recipe 33 – Vegetable/Meat Curry, Rice & Naan Bread

Feeds 4

Ingredients:  £2.10
2 Chicken portions (£1.79 for 4)       (89p)
4  carrots                                                 (22p)
4 parsnips                                               (21p)
½ Swede                                                  (23p)
1 large or two small white onions       (20p)
Curry powder to taste                            (SC)
Squeeze of Tomato Sauce                     (SC)
Chicken Oxo cube                                  (12p)
Gravy granules/powder to thicken     (SC)
(Optional)  ½ pot of Greek yoghurt   (23p)

1. Fry 2 chicken pieces on each side. Cut it and vegetables into l cm cubes
2. Boil 2 litres of water in saucepan add stock cube and curry to taste.
3. Add vegetables and chicken boil until cooked = 15 mins.
4. Add good squeeze of tomato sauce, gently stir and simmer.
5. Freeze remaining 2 portions of chicken to use another day.
6 .When rice is 5 mins from serving, thicken the liquid to a gravy/soup.
7  Using cornflour and water mixture slowly to curry.
8. Or use powder/granules use as makers instructions.
9. Put the cooked rice, on a plate alongside the bowl of curry.
10.Add the Naan bread to the plate and serve.
11. (Optional) Add 3 tablespoons of yoghurt to be more like a Korma

Rice:  (16p)
1.In separate saucepan use a mug of water per person and boil
2.Measure half a mug of rice for each person and add to water
3.Gently boil without saucepan lid for 8 minutes
4.Check to still a little water at bottom of pan, add if needed.
5.Cook 4 more mins
6.Remove from heat, put on lid and wait 8 minutes before serving
7.Put rice alongside the soup bowl with Naan Bread.

Naan bread:  45p
This is ready made, just needs heat under a grill on both sides. Two portions in the packet, cut down the middle for four people.

Tip 1:  Ensure you have enough liquid as well as vegetables to fill the soup bowl.   Add hot water if lacking.  Make it even more creamy like a korma by adding a 33p tin of chicken soup.  This is always a good standby for your stock cupboard and/or lunches at home.

Tip 2:  As an alternative use stewing steak at £2.55 for 400 grams.  In using a microwave or slow cooker cook meat, curry and vegetables together.  Using the LOW setting on the microwave it takes about an hour for meat to soften. With that use a beef stock cube and 2 litres of water.  Thicken then with cornflour if necessary. At the end you will only have the rice and naan bread to prepare.

Tip  3:  When serving meat and vegetables in gravy or sauce use an open slatted spoon so meat and veg get served first.  That way everyone gets a good portion before ladling out the liquid.

Cost of meal:  £2.71  using  Tip 2:  £4.14 (enough for 6)
Per person:     68p


Recipe 34 – Sunny Delight Pizza

Feeds 4

Base ingredients:  13p
220 gr (8oz) SR flour (10p),
8 dsp veg/sunflower oil (SC),
8 dsp water,
1 tsp. Oregano. (SC)

1.  Combine all ingredients in a bowl so dry, but malleable.
2.  Use fingers to gently press over base of 12inch frying pan.
3.  With a smaller pan you for 4 share ingredients between two pans
4.  Cook with a medium heat, cover if possible with lid until pastry has risen.
5.  When upper side looks fairly dry, invert plate and turn over.
6.  If pastry sticks to plate drop back in pan for a minute or two.
7.  If not brown enough on either side use plate to turn base to brown it.
8.  Tip on to plate ready to add toppings.

Topping:   £1.00
1. Open tin of baked beans and frankfurter sausages.  (40p)
2. Place on base the sausages as sun rays
3. Put the beans in between the sausage keeping the middle free
4. Beat two eggs with pepper and a little milk (16p)
5. In a microwave jug on HIGH 3 mins, or stir in saucepan
4  When thickened place scrambled egg in centre
5. Sprinkle over 100 grms (2oz) grated cheese, melt under grill  (44p)

Serve with salad:  (£1.50)

Cost of Meal:  £2.63
Cost per person:   65p


Recipe 35 – Pseudo Moussaka

Feeds 6  (above 3 portions)

Ingredients: £2.48
500 grams mince                                 (£2.00)
800 grams of sliced potatoes                (25p)
1 large onion cut into rings                    (10p)
1 stock cube                                               (13p)
2 tablespoons tomato sauce                   (SC)
Cornflour to thicken                                (SC)
Garlic segment                                          (SC)
Lentils                                                         (SC)

1.  Fry mince, onion and ½ finely chopped garlic together
2. Add ½ pint water, stock cube, and lentils boil and simmer for 10 mins
3. If needing further thickening to make a gravy add end of cornflakes*
4. While that is cooking slice potatoes thinly
5. In a good size dish for oven or microwave start with thin layer of meat
6. Add potatoes on top and keep layering ending in potatoes
7. Cover and put in 190 degree oven for at least 30 mins.= m/w MED 20 mins
8. Check by inserting knife that potatoes are cooked in the centre
9. Remove cover and add topping mixture
10.Return to hot oven for approx. 15 mins until risen and browned
11.M/W MED for about half that time, and brown under grill

 Topping:  £1.10
2 Eggs                            (32p)
200 grams yoghurt      (23p)
Pepper                             (SC)
200 grams of mature grated cheese  (78p)

1. Break eggs beat with fork until white and yokes and mixed together.
2. Add yoghurt and pepper
3. Leave about 50 grams of cheese to sprinkle over the top
4. Stir in most of the cheese and pour over your mince and potatoes

Serve with favourite vegetable:
A green vegetable goes well with this, as does a small salad.  (80p)

Tip: Keep the broken bits and almost dust at the end of your breakfast cereals.  Weetabix and Cornflakes are great to add to thicken gravy.

Tip 2:  Use the ends of Porridge and Muesli  to add to flour when making a fruit crumble mixture.

Cost for meal:  £4.38
Cost per person:  73p