Week 4 Menu (and $43.37 under budget!!!)

So here is Week 4's menu plus some golden rules to help when grocery shopping and sticking to a budget!  I've even put a little plug in here encouraging you to establish your own vegetable garden and maybe get some hens!  This week's Dinner Planner features:

• Monday night: Camembert Pies & Salad (many of my friends saw that I made these last week via social media and I know many of you are desperate for the recipe!  I promise to upload this later today.)
• Tuesday night: Mushroom & Pea Risotto with Pork & Fennel Sausages (plus I'll give you my tips on how I make a delicious stock!)
• Wednesday night: Nachos
• Thursday night: fend for yourself here....takeaways for our household
• Friday night: Roti Chenai
• Saturday night: American Hot Dogs with Gherkins (this is a great little number to whip up when you seriously can't be bothered cooking and the kids will wolf it down!)
• Sunday night: Corn Fritter Stacks with Bacon, Salsa & Salad
• Baking: Raspberry & Apple Cinnamon Muffins plus Kui's Orange Slice (this slice is an adaption of my sister Marcia's recipe that my mother has now tampered with...It is seriously to die for!)

This week's groceries came to a total of $206.63 New Zealand dollars - that's  $43.37 less than my budget and even includes FIVE Camembert cheeses and a gas refill for my Soda Stream...So I transfer this savings from my groceries automatically into my 'Entertainment' account which I use for treating my kids to meals out at restaurants or cafés.  No matter how small the saving each week, this is a really good habit to get into!

It has got me thinking that maybe I should post a shopping list each week to help people plan their meals.  But I thought I'd give you all an insight into some of my golden tips for grocery shopping in order to stick to your budget:

1. Always write a list before you head to the supermarket.  Cross everything off as it goes into your trolley.
2. Have a basic idea of what your meal plan is for the week and make sure you buy all the ingredients there and then.  Don't make several trips to and from the supermarket during the week as this is where you end up spending money unnecessarily on additional items and fuel (plus it's a waste of your time!)
3. Never, ever go to the supermarket hungry....
4. Don't impulse buy unless something on your list is on special and you save some money by buying a larger quantity and it is something that can be stored.  Sometimes, it's cheaper to buy the quantity you need rather than a 'bulk buy' if it's something that can't be stored long term like fresh fruit and vegetables.  It's really important to do this so you don't end up throwing things out at the end of the week.
5. Weigh your fruit and vegetables so you know the total cost rather than 'guestimating'.
6. Try and keep a running tally of what you are spending as you shop.  Until you get into the habit of memorising prices like me, it's a good way to keep tabs on what you are spending!
7. Write your shopping list in the order of the supermarket layout.  I know this seems really pedantic, but it's a great way to stick to a route and prevent you from impulse buying.
8. Write things on your list during the week as you use up household items/run out of things and then buy them on your regular shopping day (encourage members of your family to do this too!)  This really helps to prevent unnecessary trips to the supermarket during the week.
9. Look at what you have in the pantry - don't just keep buying things for the sake of it.  Use it up!  Don't leave packets of open pasta etc sitting around.  And don't be afraid to use your leftovers up for lunch or freeze them to use in pies at a later date (this is a great thing to do with left-over nacho mince or curries).
10. Buy bread and freeze it.  Just take the necessary amounts out of the freezer as required rather than defrosting the whole loaf.  This really helps save on wastage.  I never skimp on bread and the bread I buy is around $4.89 per loaf.  Sometimes they have great specials and I'll buy extra that week.  If it's at full price, I only buy what our requirement is for that week.
11. Buy all your milk for the week at once and I ensure that I purchase milk that has a 'use by date' at least 10 days from the day of purchase.  We have a second fridge and store the milk in there.
12. Buy things such as nuts, dried fruit and dried legumes from the bulk bins.  If I know I'm going to use pine nuts for example, I plan ahead and just buy about 100g over the course of a fortnight or until I have sufficient for a future recipe.  They're $94.50 per kilogram at my supermarket and I always keep them at hand.  By buying a little at a time, it means that I am not using a huge portion of my budget up on things like this!
13. When buying canned goods, look for the specials (especially with things like tinned tomatoes).  I write the dates on the cans when I buy them so I always use up the older cans in my pantry first.  If you know you're going to be under budget - then buy a few extra staples.  For example, I always have a supply of red kidney beans, chopped tomatoes, coconut milk, lentils, cannelini beans, spaghetti, baked beans, baby cut-corn, creamed sweet corn, condensed milk and tomato sauce refills in my pantry.  If I use a tin, I write it up on my list and wait for these items to go on special.  I never buy them full price.
14. We have an emergency survival kit filled with food for my family in case of a natural disaster.  I have a spreadsheet with all the expiry dates listed for all the items and I try and incorporate these into our meal planners as they expire and replace them so the food is always 'in date' in our emergency kit.
15. Freeze, freeze, freeze!  If I can buy meat in bulk such as mince, I split it up into smaller quantities and freeze it.
16. If making a chicken stock, freeze it in smaller portions to use in recipes as required.  I make stock using a whole chicken as the flavour of the stock is more intense that way.  I then ensure that I use the boiled chicken in a future meal within a couple of days.
17. Only buy fresh fruit and vegetables that you NEED.  I have read alarming statistics about the amount of food that New Zealanders discard each year from their homes. 
18. Eat seasonal - don't buy courgettes/zucchini in the middle of winter or summer fruits in the middle of winter!  This costs way too much.  Plan your meals accordingly based on seasonal supply/availability. 
19. Invest in good quality CLEAR storage containers for dried goods such as flour, sugar etc so that you can see what quantities you have available and what items you have in your pantry.
20. Invest in good quality CLEAR storage containers for left-overs or part portions of refrigerated items such as cheese etc.  That way you can always see what you have in the fridge and use things up!
21. Go vegetarian a couple of times a week.  This not only makes a difference to your budget by not purchasing meat, but also to your waistline and the planet.
22. Although this doesn't really make a difference to your budget, I have very strong ethical morals  pertaining to the environment when it comes to making my grocery buying decisions.  I try wherever possible to only buy food that is in either recyclable or reusable packaging.  Given we have to pay for council rubbish bags, it means that we have very little rubbish in our household and only have to put out our rubbish every three weeks or so.  This is a huge saving for us.
23. I always ensure I have a good back-up supply stored of staples like flour, rolled oats, pasta, paper towels, tissues, sanitary requirements, toiletries such as deodorant, shampoo etc (buy these on special and always keep spares in your bathroom!), toilet paper, panadol, toothpaste etc.
24. Believe it or not.......I also donate a minimum of two items to a food bank each week.  I look for things that are on special like pasta or tinned tomatoes - even toothbrushes!  And other things that food banks are always desperate to receive.  These donations are included in my weekly grocery budget.  I really feel it's important to pay it forward and help out others who are less fortunate than me.
25. Although I don't provide a meal planner for lunches, think about what you have on hand for lunches - especially on the weekends.  This is a great opportunity to use up things in the fridge like left-over cold meats especially.
26. Think ahead for school holidays etc - I stock up on all sorts of things in the month leading up to holidays so my kids have plenty of options for lunches as opposed to their normal packed school lunches.
27. Grow your own vegetables (from seed).  This saves us on average $50 - $60 per week (and sometimes more) at the height of summer.  What is more, this is a fabulous thing to get children involved in and FANTASTIC for your mental health, let alone the health benefits of eating your own home grown organic veges.  Lack of time is not an excuse.  I'm incredibly busy as a mother, business owner, volunteer for two organisations....and I find time...Start small - plant a herb garden.
28. Get some chickens!  We got three hens at the start of the year who supply us with 3 fresh eggs every day (12 dozen over a 7 week period).  We buy a special mash for them which lasts for approximately 7 weeks and costs $40.  We used to only purchase free range eggs which were $6.99 a dozen.  So we save $43.88 per 7 week period once you take out the hen feed.  If you look at this from an annual perspective, we save $526.56 per year (but we had the initial cost of the actual hens which we purchased as pullets plus their chicken coop, so this year we will save roughly $200 as they don't lay all year round).  It's a small savings but does mean that our kids also have some useful pets!  Their poop is great for the compost too!

Week 3 Baking - Raspberry Yoghurt Muffins and Banana Loaf

These raspberry yoghurt muffins are one of my absolute favourite recipes.  You can change the fruit quite easily and I've used things such as fresh plums or nectarines as an alternative when they're in season.  They are very moist and keep well for a couple of days (provided you don't have too many hungry teens about who scoff them up before you know it!)

I generally keep a one litre tub of Greek Yoghurt at the ready in the fridge as I love adding it to baking or using it as a healthy alternative to sour cream.  It's really great to use in wraps too.  And due to my husband's Greek heritage, he loves eating it with honey for breakfast.

The banana loaf is a great way to use up your old brown bananas.  The browner the better in my opinion.  In fact, once the bananas go really black (prior to mould forming!) I pop them in the freezer and then take them out and let them defrost for about two hours before I bake.  The skins are great for worm composts or simply scattering around your vege garden.

I'm a bit partial to having a slice spread with a little butter.  Nothing better than having a slice of this with a cup of tea!

Banana Loaf

RASPBERRY YOGHURT MUFFINS

INGREDIENTS
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
2 eggs
1/2 cup canola oil
1 cup Greek yoghurt
1 cup frozen raspberries (or 6 medium fresh plums or nectarines...)

METHOD

1. Preheat oven to 180°C and line a muffin tray with muffin cases.
2. Sift flour, baking powder and baking soda in a large mixing bowl.  Mix in sugar.
3. Whisk eggs, oil and yoghurt in a separate bowl until smooth.
4. If using fresh fruit, wash and dice.
5. Add yoghurt mixture to dry ingredients and slowly stir until just combined.
6. Gently add fruit and then place into muffin cases.
7. Bake for approximately 15 - 20 minutes until golden. Prick with a skewer to test that muffins are baked right through.

BANANA LOAF

INGREDIENTS
1 1/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
2 eggs
1/4 cup milk
75g butter, melted
1 cup banana, mashed
cooking spray


METHOD

1. Preheat oven to 180°C.
2. Sift flour, baking powder, baking soda and salt into a bowl.  Mix in sugar.
3. Beat eggs in a separate bowl.  Stir in milk, butter and banana.
4. Mix egg mixture quickly into dry ingredients until just combined.
5. Spray a loaf tin with cooking spray and spoon mixture into tin.
6. Bake for 45 - 55 minutes and leave in tin for 10 minutes before turning out onto a wire rack to cool.
7. Store in a lined tin and slice as required so loaf doesn't dry out.

Week 3 - Sunday Night: Tex Mex Baked Potatoes

I'm a bit of a fan of a good old baked potato and this dish is definitely a winner with the kids!  It's pretty simple to make and a hearty meal on a cold night.

I grow my own chili and then I freeze them whole in a snaplock bag for use throughout the year.  They defrost in about half an hour on the bench making them very handy to use and an incredibly cheap way to add a bit of fire to your cooking!

TEX MEX BAKED POTATOES

INGREDIENTS
5 large potatoes
2 tbsp olive oil
1 garlic clove, crushed
1 onion, chopped
1 red capsicum, deseeded and chopped
500g mince
1 tsp cumin
pinch of cayenne pepper
400g tin of chopped tomatoes
2 tbsp tomato paste
4 tbsp water
1/2 tsp oregano
1/2 tsp marjoram
400g tin red kidney beans, drained
1 tbsp fresh coriander, chopped
1/4 cup greek yoghurt
salt and pepper
fresh parsley

METHOD

1. Preheat the oven to 220°C.  
2. Brush the potatoes with 1 tbsp oil and pierce with all over with a knife.  Bake for 30 minutes.
3. Heat 1 tbsp oil in a pan and add garlic, onion and red capsicum.  Fry gently for 4 - 5 minutes until softened.
4. Add the mince and fry until browned all over. 
5. Add chili, cumin, cayenne pepper, tomatoes, tomato paste, water and the dried herbs.  Cover and simmer for about 25 minutes, stirring occasionally.
6. Add the kidney beans and cook for 5 minutes.  Season and stir in the coriander.
7. Cut a cross into each potato and pull the potato slightly apart.  Top with the mince and a dollop of greek yoghurt and fresh parsley.

Week 3 Saturday Night - Pizza

We have a pizza oven and my kids just love helping me make home-made pizza.  You don't necessarily need a pizza oven to make these pizza, but a pizza stone in a regular oven will help get a delicious crust!

I make my own bocconcini cheese for one of the toppings which is simply delicious and is incredibly cheap in comparison to buying it (usually it's about $12 NZD for me to buy).  I choose to use Mad Millie's cheese kits.  But if I am short on time, I'll buy a punnet.  I save the plastic containers and use them to freeze stock and this will feature some time soon on a future blog.

Most of the fresh ingredients including the herbs come from our garden and I use preserved artichokes from our garden too.  Below are some ideas from our family favourites for toppings including some delicious vegetarian options too.  Four pizzas is more than sufficient for our family and I try and use whatever I have in the fridge/garden rather than specifically buying toppings.

PIZZA DOUGH

INGREDIENTS
3 tsp active dry yeast
3 tsp sugar
3 tsp salt
1 tbsp olive oil
250ml lukewarm water
425g flour

METHOD

1. Add yeast, sugar, salt, olive oil and water to a large mixing bowl and stir until combined.
2. Fold in flour until just combined and then turn out onto a lightly floured surface.
3. Knead dough until a smooth ball forms for about 10 minutes.
4. Place dough into the bowl and slightly oil the bowl.
5. Cover with plastic wrap and place somewhere warm for approximately 30 minutes or until dough has doubled in size.
6. Turn dough out onto a lightly floured surface and knead lightly to remove air.
7. Divide dough into 4 balls.
8. Note: you can freeze this for a couple of months wrapped in plastic wrap.

PIZZA SAUCE

INGREDIENTS

3 tbsp tomato paste

1/2 tsp chili powder

1 1/2 tsp garlic granules

1 tbsp fresh oregano, torn

1 tbsp fresh thyme, stems removed

1 tbsp fresh parsley, chopped

METHOD

1. Roll out dough into a round pizza.
2. Prick base with a fork.
3. Spread tomato paste using a spatula on rolled out pizza dough.
4. Sprinkle chili powder, garlic granules and herbs evenly over base.
5. Top with desired toppings.

MARGHERITA TOPPING

INGREDIENTS

250g cherry tomatoes, sliced into thirds

1/2 cup mozzarella, grated

large handful fresh basil leaves

250g bocconcini, sliced into thin slices

METHOD

1. Place cherry tomatoes on prepared pizza base.
2. Sprinkle mozzarella over tomatoes.
3. Cook in pizza oven for 10 minutes or on a pizza stone for 10 minutes at 180°C.
4. Sprinkle fresh basil over pizza and top with bocconcini and serve. 

HAM & MUSHROOM TOPPING

INGREDIENTS

100g ham off the bone

2 large mushrooms, sliced thinly

1/2 cup mozzarella, grated

balsamic vinegar

olive oil

METHOD

1. Tear strips of ham and place on prepared pizza base.
2. Sprinkle mozzarella over ham and then top with mushroom slices.
3. Cook in pizza oven for 10 minutes or on a pizza stone for 10 minutes at 180°C.
4. Drizzle a small amount of balsamic vinegar and olive oil over pizza and serve.

BACON & ARTICHOKE TOPPING

INGREDIENTS

2 rashers of bacon, chopped

1/4 red onion, thinly sliced

3 preserved artichoke hearts, sliced

1 tomato, chopped

1/2 cup mozzarella, grated

METHOD

1. Sprinkle red onion, tomato and artichokes over prepared pizza base.
2. Sprinkle mozzarella over pizza and then top with bacon.
3. Cook in pizza oven for 10 minutes or on a pizza stone for 10 minutes at 180°C.

ROAST PUMPKIN & PINE NUT TOPPING

INGREDIENTS

100g pumpkin, diced and roasted

1/2 cup mozzarella, grated

1 1/2 tbsp pine nuts

1/4 red onion, thinly sliced

50g goat milk feta, crumbled

handful of fresh rocket

METHOD

1. Sprinkle pumpkin and red onion over prepared pizza base.
2. Sprinkle mozzarella over pizza and then top with pine nuts.
3. Cook in pizza oven for 10 minutes or on a pizza stone for 10 minutes at 180°C.
4. Sprinkle crumbled feta and fresh rocket over pizza and serve.

SALMON TOPPING

INGREDIENTS

100g smoked salmon, thinly sliced

1/2 cup mozzarella, grated

3 tbsp cream cheese

1 1/2 tbsp pine nuts

1 tbsp dill, chopped

METHOD

1. Place salmon over prepared pizza base.
2. Sprinkle mozzarella over pizza then top with little dots of cream cheese.  
3. Sprinkle pine nuts over pizza.
4. Cook in pizza oven for 10 minutes or on a pizza stone for 10 minutes at 180°C.
5. Sprinkle dill over pizza and serve.

Week 3 Friday Night - Quesadillas with home-made salsa

This is a delicious meal to make and super easy!  This Mexican-style toasted sandwich is a favourite with our kids and requires minimal effort!  Using the ingredients below, you can use different fillings or come up with your own fillings.  I like to use large plain wraps and stock up on kidney beans when they are on special, so this makes for a pretty cheap meal!

I freeze any remaining wraps once I open the package and then use them next time as they only take about half an hour to thaw on the bench!

HOME-MADE SALSA

INGREDIENTS
1/2 red onion, chopped finely
4 large tomatoes
1/4 cup coriander, chopped
1/4 cup parsley, chopped
2 tbsp lemon juice

METHOD

1. Bring a small pot of water to the boil.  Pop tomatoes into the boiling water for 1 minute.  Remove tomatoes and plunge into a bowl of ice and cold water.
2. Remove skins from tomatoes and de-seed.  Chop into cubes.
3. Place all ingredients into a bowl and mix.

QUESADILLAS

INGREDIENTS

300g boneless chicken thighs, cubed

1 tbsp chicken salt

1 tbsp oregano

1 tsp paprika

1 tbsp olive oil

10 large wraps or tortillas

2 tins red kidney beans, drained

150g mushrooms, sliced

2 tomatoes, chopped

1/2 red capsicum, sliced thinly

100g shrimp

1 1/4 cups cheese, grated

sour cream

METHOD

1. Heat oil in a frying pan and add chicken.  Stir fry until almost cooked and add chicken salt, oregano and paprika and cook for a further couple of minutes.  Set aside
2. Place two tins of red kidney beans in a frying pan and heat gently for 2 minutes and then mash.  Set aside.
3. Chicken filling: Spread a quarter of the kidney bean mix on one wrap, half of the chicken mix and sprinkle a 1/4 cup of cheese on top.  Place another wrap on top and cook in a hot non-stick frying pan with no oil on medium heat for approximately 2 minutes until brown and then flip and cook on other side.
4. Vegetarian filling: Spread a quarter of the kidney bean mix on one wrap, one chopped tomato, half the mushrooms and half the capsicum.  Sprinkle with a 1/4 cup of cheese and place another wrap on top.  Coook in a hot non-stick frying pan with no oil on medium heat for approximately 2 minutes until brown and then flip and cook on other side.
5. Shrimp filling: Spread a quarter of the kidney bean mix on one wrap, scatter the shrimps, remainder of capsicum and 1/4 cup of cheese.  Place another wrap on top and cook in a hot non-stick frying pan with no oil on medium heat for approximately 2 minutes until brown and then flip and cook on other side.
6. Cut each quesadilla into pizza slices and serve with sour cream and salsa.

Week 3 Wednesday Night - Shepherd's Pie & Veges

This is an oldie but a goodie!  I turn this particular recipe into a vegetarian option simply by using a tin of lentils.  It's a fabulous option for a cold winter's night and a very quick and easy meal to create!

I serve this with steamed julienne carrots and broccoli freshly harvested from my garden.

SHEPHERD'S PIE

INGREDIENTS

1 tbsp olive oil
1 onion, chopped
500g mince (or 1 tin of drained lentils for vegetarian option)
2 tbsp flour
1 tbsp tomato paste
1 tbsp tomato relish
1 tbsp Worcestershire sauce
3/4 cup beef stock (or vegetable stock for vegetarian option)
4 large potatoes, chopped into chunks
1 tbsp butter
2 tbsp chives, chopped
1/2 cup cheese, grated
salt & pepper

METHOD

1. Preheat oven to 190°C.
2. Bring a pot of water to the boil and add potatoes.  Cook until tender.  Drain, mash with 1 tbsp butter, chives, 1/4 cup of cheese and season with salt and pepper then set aside.
3. Heat oil in a frying pan and add onion.  Cook until transparent.
4. Add mince and brown.
5. Stir in flour and cook for 1 minute.  
6. Add tomato paste, relish, worcestershire sauce and stock.  Bring to the boil and allow to simmer for 5 minutes.
7. Put mince mixture into a pie dish and top with mashed potato mixture.  Sprinkle remaining cheese on top and bake for 20 minutes until golden.

Week 3 Tuesday Night - Spanakopita (Greek Spinach Pie)

This is a super easy dish to make and a bit of a favourite in our family.  Sometimes, I omit the spinach and use silverbeet instead (particularly if I have an abundance of silverbeet in the garden!)  I love the texture of the filo pastry with the lovely velvet filling.  Plus I use dill in this recipe - it is my most favourite herb and I cannot get enough of it.  My kids say that it is like the equivalent to catnip for me!

We serve this with a green salad and it's a great vegetarian dish for a family.  But if you're going for the ultimate Greek experience...try it with some lamb chops seasoned with lemon juice and lemon rind!

SPANAKOPITA (GREEK SPINACH PIE)

INGREDIENTS
1 onion, sliced
1 tbsp olive oil
1.5 kg spinach (or silverbeet)
1/4 cup parsley
1/4 cup dill
250g goat milk feta, crumbled
3/4 cup cream
4 eggs, whisked
1/2 tsp white pepper
1 tsp salt
1/2 tsp nutmeg
14 sheets filo pastry
4 tbsp butter
2 tbsp sesame seeds

METHOD

1. Preheat oven to 190°C.
2. Heat oil in frying pan and sauté onion until softened.
3. Wash spinach/silverbeet and chop leaves roughly.  Add to frying pan and cook until wilted.  Drain and cool.
4. In a large bowl, place parsley, dill, feta, cream, eggs, pepper, salt and nutmeg and whisk gently.  Add spinach/silverbeet and onion and mix through with a spoon.
5. Brush a metal pie tin with melted butter.   Line tin with 8 layers of filo, brushing butter onto each layer.  Press each layer down.
6. Place egg mixture into tin and brush additional six sheets of filo with butter and scrunch up.  Then place on top of pie.  Sprinkle sesame seeds on top.
7. Bake for 35 - 45 minutes until filo is golden.