April 28, 2008 at 12:52 am #242981
As we all know the news about food shortages is not getting much better with the passage of time. I’ve spent years surfing the web looking at frugal recipes and good ways of stretching the food you have as far as possible. I’d love to start up a challenge where each member posts a 1 week menu which has been planned out to use up all leftovers from the previous meal, or in true permie fashion, find “three uses for 1 food item”.
To give an example, I’ll post a dinner menu here for 1 week, which has been costed out to feed a family of four.
MONDAY Vegetable Frittatta with Salad
TUESDAY Vegetable curry with herb dumplings and rice
WEDNESDAY Roast lamb with vegetables
THURSDAY Mediterranean Lamb pilaf
FRIDAY Lamb and spinach bake
FRIDAY NIGHT:Make soup for weekend using lamb remnants and bone
SATURDAY LUNCH: Lamb, vegetable and lentil soup with soda
DINNER: Lamb and asian vegetable stir fry
SUNDAY LUNCH: Same as Saturday lunch
DINNER: Fish with soy, ginger, shallots and vegies
Vegetables Mainly homegrown, plus about $8.00 shop bought
Eggs Homegrown, 1 dozen
Meat $20.00 for a large leg of lamb
Lentils 2 cups, about $1.00
Total: $44.50, or about $77.50 if completely shop bought.
Anyone up for this challenge? Am happy to post recipes to a Blog site if any tickle the collective fancy 🙂April 28, 2008 at 12:56 am #338695KaffMember
Still dealing with the April Challenge, Sprite, but will try to put something together for May.
Interesting use of the lamb. This is pretty much what we do by default here, with minimal planning, simply because we have our own sheep. One leg of lamb goes a long way between two people and I try to make it constantly interesting. It gets recycled in all sorts of ways.April 28, 2008 at 1:02 am #338696mertleMember
You don’t need to blog it Sprite! Just give me your address so I can come for dinner! :tup:
Looks fantastic and a great saving!April 28, 2008 at 1:23 am #338697
Definitely all for this. I have been meaning to do this for years. Those meals seem similar to what we eat sometimes too. I really need to cut back on the amount of meat we eat, it costs so much.
Great idea Sprite :tup:April 28, 2008 at 1:41 am #338698
Here’s another menu plan, this time building 6 meals around chicken.
Monday: Spinach, noodles and cheese casserole
Tuesday: Sausage and pasta bake with vegetables
Wednesday: Fish parcels with tomato, mushroom and basil
Thuseday: Roast chicken with vegetables (cook 1 large or 2 smaller
Friday: Chicken and broccoli bake
Friday Night: Make chicken soup from carcasses and vegies
Saturday: Lunch: Chicken noodle soup with homemade bread
Dinner:Chicken fettucine with green herb cream sauce
Sunday: Lunch: Same as Saturday
Dinner: Home made vegetable pizzas
Vegetables: Homegrown, plus $8.00 shop bought
Cheese: A lot of cheese in this menu, about $7.00 worth :confused:
Eggs: 1 dozen, homegrown
Cream: 1 carton, $1.15
Meat: 1 large organic chicken, or 2 smaller ones, homegrown, or about $20-25.00 shop bought (we are talking quality birds here)
Sauages: 4-6 top quality organic, highly flavoured italian sausages
Pasta: 1 packet of penne, about 89c (Black and Gold)
Noodles: Home made using pasta machine, about $2.00 for flour
and using homegrown eggs
Pizza Bases Home made, again about $2-3.00 for flour, 50c for yeast
Total cost: Homegrown vegies, eggs and chicken: $42.45
Shopbought everything: about $72.00April 28, 2008 at 2:04 am #338699purrsikatMember
Wow, great work sprite & thanks so much for posting these here for us! :tup: I’m copying them & printing them out so that I always have a reminder on hand as to what I can really do to ‘recycle’ things (like chicken/lamb etc) & where I should really be making the effort to make my own. 🙂April 28, 2008 at 7:01 am #338700MonikaMember
:clap: :clap: :clap:
I have to hand it to you, Sprite, you certainly can organise a good looking menu!!
I would love to be up for the challenge as i need something to get my act together and use up food that I have in the fridge or from my last main meal.
My hubby doesn’t like eating the same thing two days in a row and my little ones don’t eat everything we do, so they have a seperate meal BUT with your menu plan it sounds fantastic.
There is no way hubby would think that I was cooking two things the same.
I will get my pencil sharpened and I will write my menu tonight and shop tomorrow. Unfortunately my vegie garden has just started for the winter and I am not producing anything, so I will use what I have lurking in my fridge!!!
wish me luck!!! 🙂April 28, 2008 at 11:40 pm #338701HerbmanMember
It’s certainly no weekly menu, but I have two frugal recipes to add:
Boiled rice with an egg n vegie mix –
1. Cook the rice.
2. Combine eggs with some milk and sweet soy sauce (Indonesian style soy sauce) and bash the eggs (like omelette).
3. Chuck the egg mix in a fry pan and make something between and omellete and scrambled eggs
4. Add any vegies you might like (brocolli / sugar loaf cabage are good this time of year)
5. Serve the egg / vegie mix over the boiled rice.
Roasted vegies with apple sauce (warning – not the most well rounded meal, but great comfort food when all you want is rubbish)
1. Chop up potato, sweet potato and pumpkin into tiny cubes
2. Roast in the oven
3. Stew some apples with a tablespoon of water and a squeeze of lemon juice.
Simple, quick and really really cheap
Perhaps I shouldn’t admit that this is pretty much what I’ve been living off lately :confused:April 29, 2008 at 12:17 am #338702
Awww herbman!! I have some awesome chicken stock you can have if you want to make a nice gravy lol….April 29, 2008 at 12:23 am #338703HerbmanMember
Hahahaha … I should clarify – the only reason I’ve been eating this way is laziness 😆 … I could make different things, but have been a schlob lately :shy:April 29, 2008 at 12:27 am #338704
ohhhh…. after the budget thread a while back i thought that was all you could eat lol!! I was about to go to Aldi and get you some basics :lol::lol:April 29, 2008 at 12:49 am #338705jennifer gMember
Coming up to the cooler weather means some yummy soups, they are pretty inexpensive.
Steve J could cook us all a few pots each and still have left over pumpkins…….
Last night I made Roasted pumpkin soup which was awesome! I used a pumpkin my brother bought me from his home grown bunch, i also chucked in a few zucchinis and some mustard greens that were needing to be picked and eaten.
The only things in it that were shop bought were the garlic, some oil, fresh greated nutmeg, cumin seeds and i used a couple of vege stock cubes. A few dollops of cream went in also. All in all it cost me a few bucks and it fed 4 of us and the left overs will do us again tonight.
Oh i did heat up a nice crusty bread which you could make yourself pretty cheap.April 29, 2008 at 1:52 am #338706bellaMember
I’m obsessive about menu planning and budget meals lately! On my blog http://belindamoore.com I have shared my menu every week for the past couple of months. I’m also doing this on some forums I visit. I’m challenging myself to further cut the food spending (to pay for interest and fuel – groan)… So either my menus will get more boring or more inventive, depends how I go with the challenge!April 29, 2008 at 2:19 am #338707KarmaMember
I have just made a Goulash for dinner tonight, loads of vegies, zuchinni, carrot, potatoe, celery, onion, pumpkin, brocolli, chick peas, canned tomatoes, herbs, spices, tomatoe paste and some blade steak as it lends itself to slow cooking (have to add this as I have a 6ft 5 son who groans if there is no meat in the meal) all put in the crock pot and will be served with some wholemeal pasta and crusty bread.
I think the great thing about a Goulash is that you can really add anything that you have in the fridge and it is a great warming filling meal.April 29, 2008 at 6:06 am #338708
Just read your blog Belinda – really great, quite inspiring. Will be trying a few of your recipes 🙂
I’m encouraged by the responses to this Challenge thread and thank you everyone for your tips. However I might have been a little too ambitious in anticipating members would be able to submit a week’s worth of dinner menus “reusing” ingredients and costing them out….perhaps it is in the too hard basket – it did take quite some time and juggling to come up with weekly “five meals out of a lamb leg” menus and I didn’t find it a very easy task. Anyone care to suggest “five meals out of lentils?”
Anyway keep em coming!!
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