Frugal recipes

The frugal Foodie, Steph de Sousa, has an amazing range of family friendly recipes that are also economical. Check out these family pleasers.

For these and other recipes please visit her website https://www.thefrugalfoodie.com.au/ or here https://www.aldi.com.au/recipes/the-frugal-foodie-recipes

One Pan Greek Chicken Bake Recipe

1 Kent pumpkin quarter – peeled and cut into 2 x 2cm cubes

1 x Greek marinade (see below)

1 red onion – cut into large chunks

1 capsicum – cut into large chunks

1 zucchini – cut into large chunks

1 chicken, split

1 punnet of cherry tomatoes

200g feta cheese

Sprigs of parsley to garnish

Greek Marinade    

1 tsp minced garlic

1 lemon, zest, and juice

1 tsp dried oregano

1 tsp paprika

Salt and pepper

Extra virgin olive oil

Pre heat your oven to 200 °C (180°C fan forced).

Prepare your vegetables and place in roasting tray and drizzle with olive oil, and season with salt and pepper.

Split chicken in half using a sharp knife to remove the backbone and place on top of vegetables.

In a food processor or by hand, blitz together the Greek style marinade ingredients and massage over Chicken.

Bake for 45 minutes, halfway through adding the cherry tomatoes, bake until cooked through and golden brown

Crumble fetta on top, garnish with parsley and serve!

Spanish Chorizo Rice Recipe

1-2 chorizo sausage

1 tbsp extra virgin olive oil

2 garlic cloves

1 small red onion

1 small capsicum

½ bunch spring onions

1 tsp crushed garlic

3 tbsp smoked paprika

1 cob corn

2 cups chicken stock

1 400g can diced tomatoes

1 ½ cups white rice

Salt and black pepper

Dice the chorizo and fry it off in a large frypan on medium-high heat.

As the chorizo is frying, chop the onion and add it to the pan. Give it a little stir so they mix well.

Remove the core of the capsicum and chop it into little chunks and add it to the frypan. Stir well. If the pan is too hot, turn the heat down.

Chop the spring onions, add it to the frying pan and give it a stir.

Finally, slice off the corn from the cob and add the corn kernels to the frypan with the other ingredients, and stir.

Add crushed garlic and smoked paprika to pan, stir and cook it for a couple of minutes.

Then add the diced tomatoes and chicken stock.

Stir in the rice, bring it to simmer and lower the temperature. Put on the lid and cook for 20 minutes.

Alternatively you could put it in the oven for 20-25 mins with the lid on at 180°C (160°C fan forced).

Once cooked, check the seasoning and add salt if required and serve.

Pulled Chicken Tacos Recipe

1 packet taco seasoning or homemade

1.2kg chicken breasts (approx.4)

1 red capsicum

1 red onion

400g can kidney beans

400g can of crushed tomatoes

A packet white wraps

Sour cream, avocado and a few sprigs of coriander, to serve, optional.

Spread the chicken breasts across the base of a slow cooker.

Slice the onion and capsicum, place on top of the chicken.

Sprinkle the contents of the taco mix sachet on top.

Rinse and strain beans and add along with the canned tomatoes.

Cook on high for about three hours.

Shred the chicken with a fork and cook for a further 30 minutes with the lid off.

Place the shredded chicken onto tortilla wraps, and add toppings such as sour cream, guacamole, coleslaw or fresh herbs.

Apricot Chicken Recipe

1.5kg chicken thighs

1 cup of plain flour

Salt and pepper

1 small brown onion – sliced

2 carrots – roughly chopped, skin on

3 medium potatoes, roughly chopped into small cubes, skin on

2 tsp minced garlic

1 x 400ml can apricot halves

200ml thickened cream

1 sachet French onion soup mix

Basmati fragrant white rice

1 tbsp extra virgin olive oil

Salt to taste

Season the flour with salt and pepper. Coat the chicken thighs in the seasoned flour.

Heat a heavy based pan with a dash of olive oil.

Brown chicken pieces slightly on each side and remove from the pan.

Add the onion, carrots, and potato and cook for a few minutes, then add in the garlic.

Sprinkle in the French onion soup sachet over the veg and mix through. Add apricot halves and cream. Then add back in the chicken pieces.

Cook for 15 minutes until sauce has reduced and thickened, the chicken is cooked through, and the carrots and potato are soft.

While this is cooking, cook rice, as per packet instructions.

Serve with the hot rice.

Tandoori Chicken

6 chicken drumsticks (1kg)

4 tsp garam masala (or alternative spice mix, see below)

1 tbsp chili powder

1 tsp minced garlic

140g tomato paste

2 tbsp brown sugar

1 tsp minced ginger

1½ tsp salt

½ cup Greek yogurt

Alternative Garam Masala:

3 garlic cloves

1 tsp coriander seed

3 cardamom pods

2 tsp cumin seeds

1 tbsp cinnamon

½ tsp turmeric powder

To Serve:

1 tsp butter

Cooked basmati rice

1 cup frozen vegetables

¾ cup Greek yogurt

Juice of ½–1 lemon

Salt to taste

Whisk together Greek yogurt, garam masala (or alternative spice mix), tomato paste, brown sugar, garlic, ginger, chili powder, and salt.

Rub tandoori marinade over drumsticks and marinate (overnight, if possible, but 30 minutes works).

Air-fry at 200°C for 12 minutes per side.

Heat butter in a frying pan and sauté rice and frozen vegetables.

Mix Greek yogurt with lemon juice and salt.

Serve rice and vegetables with two drumsticks per bowl, topped with yogurt and fresh coriander.

Asian BBQ Meatball Tray Bake

500g pork and veal mince

1 large carrot, grated

1/4 cup breadcrumbs

1 tsp crushed garlic

1/4 cup hoisin sauce

1 tsp crushed ginger

Sauce:

1/4 cup hoisin sauce

1/4 cup oyster sauce

1/3 cup water

1 bunch broccoli, roughly chopped

1 sliced onion

Noodles or rice to serve

Limes to serve

Preheat your oven to 220°C and grease a baking dish.

In a bowl, mix together the mince, breadcrumbs, hoisin sauce, garlic, and ginger until well combined.

Form tablespoons of the mixture into balls and place them in the baking dish.

Bake for 10 minutes.

While the meatballs are baking, whisk together the hoisin sauce, oyster sauce, and water in a bowl to make the sauce.

Remove the meatballs from the oven, add the broccoli and onion, and pour over the sauce.

Bake for an additional 15 minutes.

Serve hot with noodles or rice.

Source:  Courtesy of Steph de Sousa – The Frugal Foodie  https://www.aldi.com.au/recipes/the-frugal-foodie-recipes  or https://easyrecipegang.com.au

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