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.

Week 3 Dinner Planner featuring Thai, Greek and Mexican Dishes! Plus Monday Night: Pad Thai

We love to eat lots of international food - it's a brilliant way to introduce your family to new cultures and learn about other countries.

This week's planner features lots of easy dishes from Thailand, Greece and Mexico.  Plus a staple favourite of kiwis: Shepherd's Pie.

For the vegetarian version of this Pad Thai - I use tofu.

PAD THAI

INGREDIENTS
500g Thai rice noodles
500g boneless chicken thighs, sliced
1 tsp cornflour
3 tbsp soy sauce
4 garlic cloves, crushed
1 red chili, sliced finely
3 cups mung bean sprouts
3 spring onions, sliced
1/2 cup coriander, chopped
1/3 cup peanuts, chopped
1/4 cup chicken stock
2 tbsp peanut oil
3/4 tbsp tamarind paste
2 tbsp fish sauce
1/2 tsp chili powder
3 tbsp brown sugar

METHOD

1. Bring a large pot of water to the boil and place the rice noodles in the pot.  Turn heat to low and remove once soft, but still a little firm.  Drain and rinse with cold water to prevent them from sticking.
2. Combine the cornflour and soy sauce and pour over chicken and set aside.
3. Combine tamarind, fish sauce, chili powder and brown sugar and set aside.
4. Heat oil in a wok or large frying pan and garlic and red chili.  Stir fry for 30 seconds and add chicken.  Add chicken stock gradually until chicken is cooked.
5. Add the noodles and pour the combined tamarind, fish sauce, chili powder and brown sugar mixture over the sauce.
6. Add the mung bean sprouts and continued frying for 1 minute.
7. Sprinkle spring onions, coriander and peanuts over each portion.

Week 2 Baking: White Chocolate & Cranberry Biscuits plus Milk Chocolate & Apricot Biscuits

These biscuits are a huge hit with my kids and the White Chocolate & Cranberry biscuits are my absolute favourite treat!

WHITE CHOCOLATE & CRANBERRY BISCUITS

INGREDIENTS
200g butter, softened
1 cup brown sugar, firmly packet
1/2 tin condensed milk
1 egg
1/2 tsp vanilla essence
1 1/2 cups flour
2 cups rolled oats
1 cup cranberries
1 cup white chocolate melts

METHOD

1. Preheat oven to 180°C.
2. Cream butter, brown sugar and condensed milk.  Add egg and vanilla essence and beat until light and fluffy.  
3. Add flour, oats and cranberries and stir with a wooden spoon.
4. Roll into balls approximately 20cm in diameter and push two white chocolate melts into each ball.  Press down onto a lined baking tray with a floured fork.
5. Bake for 15 minutes or until golden.
6. Remove from tray and cool on a wire rack until biscuits harden.  Store in an airtight container.

MILK CHOCOLATE & APRICOT BISCUITS

INGREDIENTS

125g butter

2 tbsp golden syrup

1/2 tsp baking soda

1/4 cup boiling water

1 cup rolled oats

1 cup desiccated coconut

3/4 cup caster sugar

3.4 cup milk chocolate melts

1/2 cup dried apricots, chopped

METHOD

1. Preheat oven to 180°C.
2. Add butter and golden syrup to a small saucepan and heat over medium heat, stirring until melted.  Turn off heat.
3. Dissolve baking soda in boiling water and stir into butter mixture.  Allow to cool slightly.
4. Add rolled oats, flour, coconut, sugar, chocolate and apricots to a large bowl.  Using a wooden spoon, mix to combine with butter mixture.
5. Roll into balls approximately 20cm in diameter and press down onto a lined baking tray with a floured fork.
6. Bake for 15 minutes or until golden.
7. Remove from tray and cool on a wire rack until biscuits harden.  Store in an airtight container.
   
   
   
   
   

Week 2 Lamb Curry & Cauliflower Rice with Naan

There is nothing like a good curry and this is something I like to make on a Sunday when I have a bit more time.  I like to use cauliflower to make 'rice' as an alternative when we've already had rice during the week.  I love the smooth savoury flavour that the cauliflower adds to a curry but equally it is a fabulous way to get your children to eat vegetables!  It is also a fabulous option for those who are gluten-free!

This is one of my absolute favourites due to the lovely flavour that the pomegranate brings to the curry.  And of course, I use freshly picked spinach from my garden (but I sometimes use silverbeet...just be sure to trim the white stalks first!)

For a vegetarian option, change the lamb to eggplant and use vegetable stock.

The naan bread is pre-packaged and to be honest - this is a costly thing as it is $25 for 6 pieces of naan at our supermarket ($5 per two pack).  However, I work this into my budget when we have naan bread and we still end up only spending $250 per week regardless.  (The Tuna Pasta recipe used earlier in the week was pretty cheap, so that compensates for this meal!)

LAMB & POMEGRANATE CURRY

INGREDIENTS
2 tbsp olive oil
900g lamb, cubed
2 onions, chopped
3 garlic cloves, crushed
2 green chilies, finely chopped
1 tbsp chili powder
1 tbsp flour
6 large tomatoes, chopped
400ml coconut milk
600ml chicken stock
1 tbsp tumeric
1 1/2 tbsp garam masala
1 1/2 tbsp ground cumin
1 tbsp ginger, grated
250g spinach leaves, shredded
1 pomegranate
200g Greek yoghurt
salt & pepper

METHOD

1. Heat 1 tbsp oil in large pot and add lamb.  Cook until lamb is browned all over and set aside lamb.
2. Reduce the heat and using the same pot, add 1 tbsp oil.  Add onions, garlic, chilies and ginger.  Fry until golden and softened.
3. Add all the spices and fry for one minute.
4. Add the flour and cook for a further minute.
5. Add the tomatoes and coconut milk and bring to a simmer.
6. Add the lamb and chicken stock.  Stir well and deglaze the pan.
7. Heat the mixture until simmering, then cover and cook on a low heat for about an hour until lamb is tender.
8. Add the spinach and pomegranate and cook for 1 - 2 minutes.
9. Add the yoghurt and season to taste with salt and pepper.

CAULIFLOWER RICE

INGREDIENTS

1 cauliflower head

METHOD

1. Cut cauliflower into small florets and cut off leaves and discard main stalk.
2. Place in food processor and whizz until cauliflower looks like small grains.
3. Place in a microwaveable bowl and cover with plastic wrap.
4. Microwave on high for 7 minutes.

Week 2 Saturday Night - Chicken Salad with Potato Wedges

I am a bit of an addict of Lea & Perrins Worcestershire Sauce. Seriously...I could just about drink the stuff.  So this chicken salad has a little bit of a different taste to it as I grill the chicken in the sauce.  It is so yummy!

I am not a big fan of takeaways, yet I sometimes can't be bothered cooking on a Saturday night!  But this is so easy to prepare and means you can always blob out in front of a movie afterwards with some chips and dip!

The wedges are incredibly easy to prepare - in fact...my kids taught me how to make them and we just came up with our own blend of herbs and spices to our own tastes.  I'm not a big fan of potatoes although they seem to be such a staple of other New Zealand households, so we don't tend to eat them often.

CHICKEN SALAD 

INGREDIENTS
500g boneless chicken thighs (or chicken breasts)
1/2 cup Worcestershire Sauce
1/2 cup olive oil
bowl full of various lettuce leaves
1/2 telegraph cucumber, cut into thin rounds and halved
150g snow pea shoots
1/2 red onion, sliced thinly
1/2 red capsicum, sliced thinly
1 avocado, sliced

METHOD

1. Place chicken in a baking dish and mix olive oil and worcestershire sauce together.  Pour oven chicken.
2. Grill chicken at 200°C for approximately 7 minutes on each side or until juices run clear.  Slice chicken and toss with all the other ingredients.

POTATO WEDGES

INGREDIENTS 

1.5kg potatoes, cut into wedges

2 tbsp olive oil

1 tbsp rock salt

1 tbsp dried oregano

1 tbsp dried dill

1 tbsp lemon & pepper seasoning

1 tbsp paprika

1 tbsp thyme

1 tsp chili

sour cream

Sweet Thai Chili sauce

METHOD

1. Place wedges into a large snaplock bag and add rock salt, herbs and spices.  Shake until all the wedges are completely covered.
2. Evenly spread wedges on a roasting dish and drizzle olive oil.
3. Bake in oven for approximately 40 minutes on 200°C turning after first 20 minutes.
4. Serve with sour cream and sweet thai chili sauce.

Week 2 Friday Night - Sausage Bean Casserole with Curried Tomato Rice

This is a bit of a modified baked bean recipe.  To be honest - baked beans are definitely my least favourite food, but I adore this recipe.  As do my kids who gobble this up so incredibly fast it's frightening!  I am also not a big fan of sausages, but they are a cheap meat option and generally I can pick up 10 sausages for $5.  I buy soy sausages for my vegetarian daughter and prepare a separate bean mix for her.  She then tends to have it for lunch at school.

The curried tomato rice recipe is something I just pop into my rice cooker.  You could just serve the casserole with plain rice, but I'm a bit partial to flavours...

SAUSAGE BEAN CASSEROLE

INGREDIENTS 
2 tbsp olive oil
1 onion, chopped
2 sticks celery, chopped
1 yellow capsicum, chopped
1 red capsicum, chopped
3 garlic cloves, crushed
10 sausages
1 1/2 tsp paprika
1/2 tsp cumin
1 tbsp dried thyme
125ml white wine (and a glass or two for the chef!)
2x 400g tinned chopped tomatoes
2 sprigs fresh thyme
1 tin cannellini beans

METHOD

1. Heat the olive oil in a large frying pan and add the onion.  Cook until almost transparent and add the celery and capsicum.  Cook for 5 minutes.
2. Add the sausages and fry for 5 minutes then add the garlic, spices and dried thyme and continue cooking for 1 - 2 minutes.
3. Add the wine and use your wooden spatula to remove any residue in the pan.  Add tinned tomatoes and fresh thyme.
4. Simmer for 40 minutes and add the beans.  Cook for a further 5 minutes.

CURRIED TOMATO RICE

INGREDIENTS

1 cup long grain rice

1 onion, diced

2 garlic cloves, crushed

1 tsp salt

400g tinned chopped tomatoes

4 tbsp tomato paste

1 tsp curry powder

1/4 tsp sugar

1 tbsp butter

METHOD

1. Pop all ingredients into a rice cooker and press start. 
2. Takes about 30 - 40 minutes depending on your rice cooker.  Stir everything once rice cooker is finished.
3. If using a regular oven, put everything into a dish and cover with tin foil.  Cook at 180 degrees Celsius for 40 minutes, stirring occasionally.

Week 2 Wednesday Night - Tacos with Mexican Corn Salad

Tacos are a great meal for kids and a quick meal to prepare.  I try to serve tacos with a side salad as well.  Give this recipe a go when you're short on time or looking for something that's kid-friendly!

TACOS

INGREDIENTS
500g mince (use kidney beans for vegetarian option)
1 tbsp olive oil
1 onion, chopped
1 cup salsa
10 taco shells
2 cups lettuce, shredded
2 tomatoes, chopped
1 carrot, peeled and grated
1 cup cheese, grated
sour cream

METHOD

1. Heat olive oil in a frying pan and add onion.  Cook until onion is transparent.
2. Add mince and brown until cooked.
3. Stir in salsa and reduce heat. Simmer uncovered for five minutes.
4. Prepare taco shells according to packet instructions.
5. Add all ingredients to taco shells with a dollop of sour cream. 

MEXICAN CORN SALAD

INGREDIENTS

3 cups frozen corn, cooked

2 tbsp olive oil

1/2 cup parmesan, finely grated

2 tbsp lime juice

1 jalapeno, finely sliced

1/2 red onion, finely chopped 

1 bunch coriander, chopped

METHOD

1. Heat the oil in a frying pan and add cooked corn until it starts to char.
2. Stir in all the other ingredients and serve hot.

Week 2 Tuesday Night - Tuna Pasta

This is a bit of a go-to recipe for me when I'm really short on time.  It comes from the Edmonds Cook Book with a slight modification (I use a whole red capsicum) and is very simple to make.  It is a very cheap dish to make too!

TUNA PASTA

INGREDIENTS
2 tbsp butter
1 onion, chopped
2x 185g cans tuna, flaked
250g pot sour cream
1 red capsicum, diced
salt & pepper
500g cooked pasta e.g. shells

METHOD

1. Cook pasta according to directions on packet.
2. Heat butter in a saucepan and add onion.  Cook until clear.
3. Add tuna and sour cream.  Heat gently and do not boil.
4. Stir in red capsicum.
5. Season with salt and pepper to taste and stir into cooked pasta.

Week 2 Menu featuring: a curry, a salad, a casserole & a pasta idea...Monday night - Chicken Fried Rice

Here is my Week 2 Menu.  It features a recipe for Chicken Fried Rice that I made up when I was only 13 years old and my kids really enjoy it.  You can add whatever veges you like to this dish, but I tend to stick to this recipe.  Surprisingly, the Sausage Bean Casserole was the kids favourite on this particular week and I was really shocked to see them gobble it up so fast!

My favourite was definitely the Lamb Curry particularly because of the cauliflower rice which gives a lovely savoury flavour to the curry!  Also, the White Chocolate and Cranberry Biscuits were absolutely moreish, so look out for that recipe later in the week!  Total grocery spend for the week was $250 and doesn't include the takeaways purchased on the Thursday night.

CHICKEN FRIED RICE

INGREDIENTS
500g boneless chicken thighs, cubed
1 1/2 cups cooked long grain rice
1 tbsp peanut oil
1 tbsp olive oil
1 onion, diced
1 garlic clove, crushed
1 cup frozen corn
1 cup frozen peas
1 carrot, peeled and diced
1 head broccoli, cut into small florets
2 cups mung bean sprouts
3 eggs, whisked
4 tbsp soy sauce

METHOD

1. Heat olive oil in a frying pan and add chicken.  Cook until slightly browned and juices run clear.
2. Put peanut oil and onion into an electric frying pan on moderate heat.  Fry until onions are transparent and add garlic.  Cook for 30 seconds.
3. Add corn, peas, carrot and broccoli and stir fry until broccoli is bright green.
4. Pour whisked eggs into frying pan and cook like a pancake.  Using your spatula, cut egg mix into small squares.
5. Add rice, chicken, mung bean sprouts and egg to electric frying pan.  Gently stir in soy sauce until all rice is brown.  Cook for further 3 minutes.

Week 1 Baking - Raspberry & White Chocolate Muffins and Hokey Pokey Biscuits

Although we try very hard not give our kids sugar, I like to give them a piece of baking in their school lunches each day.  They also have a sandwich, piece of fruit and a muesli bar or nuts/dried fruit.

I tend to bake on a Sunday afternoon and always try to have something in our baking tins in case we have unexpected visitors!  The hokey pokey biscuits are an adaption of one of my mother's recipes.  I loved these so much as a kid and they remind me of my childhood.  I have made these using gluten-free flour too.

RASPBERRY & WHITE CHOCOLATE MUFFINS

INGREDIENTS
300g flour
1 tbsp baking powder
100g caster sugar
100g butter
2 eggs
200ml milk
1/2 cup frozen raspberries
1/2 cup white chocolate

METHOD

1. Preheat oven to 200°C.  
2. Sieve flour and baking powder into a large bowl and add sugar.
3. Melt butter in a separate bowl.
4. Whisk eggs and milk together.  Pour the melted butter plus egg mix into the flour and stir gently.
5. Stir in the raspberries.
6. Line a muffin tin with 12 muffin cases.  Half fill each muffin case with the mixture.  Place a chunk of white chocolate in each case and fill each case with remainder of mixutre.
7. Bake for 15 - 20 minutes until golden.
8. Cool on a wire rack.

HOKEY POKEY BISCUITS

INGREDIENTS

1 tbsp golden syrup

1 tbsp milk

1 tsp baking soda

115g butter

1/2 cup sugar

1 cup flour

METHOD

1. Melt golden syrup and milk together and cool.
2. Add baking soda when almost cool and beat until frothy using an electric mixer.
3. Cream butter and sugar and add frothy mixture.  Then add the flour.
4. Roll into small balls and place on a greased baking tray (I use a silicon mat on my baking tray).
5. Press gently with a lightly floured fork.
6. Bake at 120°C for about 30 minutes.
7. Gently remove and place on wire rack to cool and harden.

Week 1 Sunday Night - Bacon & Egg Pie plus Greek Salad

This is a great dish to make when you're super busy as it is really easy.  It's also great to take on picnics during the summer months.

We are very fortunate to have our own gorgeous hens (Millicent, Maude and Myrtle), so the eggs we use are always fresh and of course: free range!

BACON & EGG PIE

INGREDIENTS
2 sheets pre-rolled flaky pastry
1 onion, sliced
400g bacon, chopped
2 large tomatoes, chopped
8 eggs
milk

METHOD

1. Place one sheet of pastry into a 20cm square dish.
2. Sprinkle onions, then bacon, then tomatoes over the top and repeat.
3. Crack eggs evenly over filling and prick the yolks so they run slightly.
4. Place second sheet of pastry over the top and brush lightly with milk.
5. Bake at 200°C for 40 minutes.

GREEK SALAD

INGREDIENTS

1 telegraph cucumber, peeled and cut into chunks

2 tomatoes, diced in large chunks

1/2 red onion, sliced

1/2 cup olives

125g goat milk feta, diced

1 tsp mixed herbs

2 tbsp olive oil

1 tbsp white wine vinegar

METHOD

1. Mix cucumber, tomatoes, red onion, olives and feta in a salad bowl.
2. Sprinkle with mixed herbs and gently toss.
3. Approximately 5 minutes before serving, drizzle with olive oil and white wine vinegar.

Week 1 Saturday - Minestrone Soup & Garlic Bread

I have a real passion for Italian food and love travelling to Italy.  This recipe is an adaption of a Tuscan Minestrone soup that I was given by a friend.  It uses silverbeet which can often be a difficult vegetable to make kids eat and is packed with lots of other veges.

The garlic bread is my mother's recipe and is really simple and far superior that store-bought garlic bread.

MINESTRONE SOUP

INGREDIENTS
8 tbsp olive oil
400g tin cannellini beans
2 red onions, finely chopped
2 carrots, peeled and diced
2 stalks celery, diced
2 potatoes, peeled and diced
1 bunch silverbeet
2 courgettes, diced
1 cup savoy cabbage, sliced thinly
1 cup rice
2x 400g chopped tinned tomatoes
water

METHOD

1. Heat the olive oil over a medium heat in a large saucepan and fry the onion.  
2. Cut out white stalks of silverbeet and slice finely.  Add all the vegetables and sweat them until they become glossy.  
3. Add water until vegetables are completely covered.  Add tinned tomatoes and allow to simmer on low heat with the lid on.
4. Add rice and cover everything with boiling water.  Stir frequently and simmer for 15 minutes until rice is cooked.

GARLIC BREAD

INGREDIENTS

2 french sticks

200g butter

2 cloves garlic, crushed

1 cup parsley, firmly packed

METHOD

1. Place butter in a bowl and soften in microwave for 10 seconds.
2. Using scissors, chop parsley in measuring jug until finely chopped.  (This is an easy method than trying to chop with a knife on a board and is easier to clean up!)
3. Add garlic and parsley to butter.  Mash with a fork.
4. Cut french sticks into approximately 8cm portions on an angle.  Do not cut all the way through to the base.
5. Butter garlic butter generously on one side of each cut portion.
6. Wrap sticks in garlic bread.
7. Bake at 180°C for 10 - 15 minutes (check that butter is melted and bread is golden but not too crunchy).

Week 1 Thursday - Roast Pumpkin & Capsicum Soup with Foccacia FOR SIX DOLLARS!!!

This is a really easy soup to make and incredibly tasty!  The capsicum and pumpkin came from our garden and the foccacia was home-made.  All up this meal cost $6 to make seeing as we used veges from our garden.

ROAST PUMPKIN & CAPSICUM SOUP

INGREDIENTS
1 large pumpkin, deseeded and cut into wedges
3 red capsicums, deseeded and cut into quarters
3 tbsp olive oil
1 tbsp rock salt
1 onion, chopped
4 cups chicken stock (use vegetable stock for vegetarian option)
salt & pepper
pinch of nutmeg

METHOD

1. Place pumpkin and capsicum into large roasting dish and drizzle with 2 tbsp of olive oil and rock salt.  Roast at 200°C  for approximately 40 minutes, turning vegetables after 20 minutes.
2. Heat 1 tbsp of olive oil in a large saucepan and sauté onion until transparent.
3. Place pumpkin, capsicum and onion into a food processor and blend until smooth.
4. Place blended vegetables and stock into the saucepan.  Add salt and pepper to taste and a pinch of nutmeg.  Stir and simmer for 10 minutes.

RED ONION, OLIVE & ROSEMARY FOCACCIA

INGREDIENTS
350g flour
2 tsp active yeast
210ml warm water
1 1/2 tbsp olive oil
1/2 red onion, sliced thinly
100g kalamata olives, pitted and halved
2 tbsp fresh rosemary, chopped
1 tbsp olive oil
1 tsp rock salt

METHOD

1. Sift flour and salt into a large bowl.  Add yeast and mix.
2. Add water and olive oil and mix until it becomes a dough.
3. Turn the dough out on to a lightly floured board and knead for 10 minutes.
4. Return to the bowl and cover with plastic wrap.  Leave in a warm place for 1 1/2 hours until dough doubles in size.
5. Turn dough out onto lightly floured board and knead for 2 minutes.
6. Push 2/3 of the olives and 1/2 the onion into the dough.
7. Sprinkle remaining olives, onion, rosemary and rock salt on the top and drizzle olive oil over dough.
8. Preheat oven to 190°C.
9. Place on a lightly oiled tray and cover with a damp tea towel.  Leave to puff up for half an hour.
10. Bake for 15 minutes until bread is golden around the edges.

Week 1 - Wednesday Night Pumpkin, Sundried Tomato & Feta Orzo Salad

This is hands-down my kids favourite meal.  They all fight over who gets the left-overs for lunch the next day (if there are any left-overs to be had!)

It's a super tasty meal and sometimes we just eat it as our main meal and other times we'll have it at a BBQ.  It's a fabulous dish to bring in the summer to BBQ's and shared lunches.

The cherry tomatoes, pumpkin and red onion in this recipe are from our garden too and that helps off-set the cost of the pinenuts and goat feta.  In total, this dish cost us $NZ20 to make (in season).  But it can cost over $30 to make from scratch if you don't have the vegies growing in your garden...

During week 1, we served this with steak.  Our vegetarian daughter had sliced grilled eggplant as her alternative.

PUMPKIN, SUNDRIED TOMATO & FETA ORZO SALAD

INGREDIENTS
500g pumpkin, chopped in 2cm cubes
1 tbsp rock salt
300g orzo
125g goat milk feta, cubed
100g pinenuts
1/2 red onion, chopped finely
200g cherry tomatoes, halved
100g sundried tomatoes, chopped

METHOD

1. Place pumpkin on roasting dish.  Sprinkle with olive oil and rock salt.  Roast for 30 - 40 minutes at 200°C turning periodically.
2. Bring a large pot of water to the boil.  Add a dash of olive oil and cook orzo according to instructions on packet.  Drain and place in large salad bowl.
3. Place pinenuts in a small frying pan and toast until light brown.
4. Toss all ingredients together and serve hot or cold.
   

Week 1 - Tuesday Night Chicken Pie & Mashed Potato

This is a super scrummy recipe which my kids love.  I actually make these an individual pies in our pie machine but you could make one whole family sized pie.

For my vegetarian daughter, I follow the same recipe but replace the chicken with a tin of cannellini beans and then freeze the remainder to use next time.  This recipe has been adapted from the Edmonds Cookery Book.

CHICKEN PIE (SERVE WITH MASHED POTATO)

INGREDIENTS
500g boneless chicken thighs, chopped into 2cm cubes (use 1x tin cannellini beans for vegetarian option)
2 tbsp olive oil
6 rashers streaky bacon, chopped
100g mushrooms, sliced
1 onion, chopped
1 garlic clove, crushed
1 cup chicken stock (use vegetable stock for vegetarian option)
1/4 tsp mixed herbs
1/2 cup milk
1/2 tsp salt
1/8 tsp white pepper
1 cup cooked frozen corn
5 sheets pre-rolled flaky pastry (makes 10 individual pies)

METHOD

1. Heat oil in a large saucepan and add bacon, mushrooms, onion and garlic.  Cook until onion is clear.
2. Stir in flour and cook until frothy.  Gradually add stock and bring to the boil.
3. Add chicken, milk, herbs, salt and pepper.  Reduce heat and cook gently for 20 minutes or until chicken is cooked through, stirring occasionally.
4. Stir in corn and remove from heat.  Allow to cool.
5. Pre-heat pie maker and cut out pastry rounds using the pie cutter.  Once pie maker is ready - place pre-cut rounds into pie machine and add filling - approx 1/3 cup for each pie).  Place pastry lids on top and close machine.  Cook until 'ready' light flashes.
6. If you don't have a pie machine - line a 20cm pie dish and then add filling.  Place pastry over top and press edges.  Brush top with egg yolk and cut steam holes.  Bake at 220°C for 20 minutes).

Two adults and three hungry teens...

I have embarked on a new journey and mission to help people create delicious meals for a family of five and only spending $250 New Zealand dollars a week for breakfasts, lunches and dinners plus any additional household items...I also bake every Sunday for the children's school lunches.

I have three hungry teenagers (including one vegetarian) and a health-conscious husband to feed.  I love to cook but get incredibly bored cooking the same meals over and over again.  I also have a vegetable garden and love to use fresh produce from our garden whenever possible.  We tend to eat very seasonal with the exception of tomatoes and bananas, we only eat vegetables and fruit that are in season as I refuse to pay for out-of-season produce.

For the past few months, I have been keeping a record of our expenditure at the supermarket and a weekly journal of our meals.  We eat takeaways once a week:
a) as a treat for the kids (although they swear they prefer my home-cooking!)
b) this is usually on the night when I don't cook (although my husband can cook, it all comes down to ease!)

So here is the first week's menu and the recipe for the first night!

Lasagne (serve with a side of salad greens!)

INGREDIENTS

250g large instant lasagne sheets

2 tbsp oil

1 onion, chopped

1 carrot, peeled & chopped
2 sticks celery, chopped

1 garlic clove, crushed

500g mince

3 tbsp tomato paste

2x 400g chopped tinned tomatoes

2 cups stock

salt & pepper

pinch of nutmeg

2 tbsp butter

2 tbsp flour

2 cups milk

1 cup cheese, grated

METHOD

- Meat Sauce

1. Heat oil in a frying pan and add onion and carrots.  Cook until soft on medium to low heat.  
2. Add garlic and cook for one minute.
3. Add mince and cook until brown.
4. Stir in tomato paste, tomatoes and chicken stock.
5. Season with salt and pepper and stir in nutmeg.
6. Cover and reduce heat.  Simmer for 20 minutes.

- Cheese Sauce

1. Melt butter in a pot gently.  Stir in flour and cook for 2 minutes until frothy.
2. Gently add milk, whisking constantly.
3. Remove from heat and stir in 3/4 cup cheese.  Season with salt and pepper.

- Assembly

1. Preheat oven to 180°C.
2. Pour approximately 1/2 cup of meat sauce into greased baking dish.
3. Place lasagne sheets on top and then a layer of cheese sauce.
4. Continue with alternate layers and sprinkle with 1/4 cup of cheese.
5. Bake for 35 - 40 minutes.

Buon apetito!