Five Quick Cheap Meals

I decided to have a look around to find the best family recipe’s which not only save you money but are also quick and easy to cook, as you can imagine there are millions of recipes out there, but one of the best places we found was the FoodNetwork who have 99 of the best budget family recipes, here we have five of the best, but you can find the rest of them right HERE.

Cheesy Mushroom and Broccoli Casserole



  • 3 tbsp butter, plus extra for casserole dish
  • 2 tbsp plain flour
  • 225g shiitake or baby bella mushrooms, sliced
  • 1/2 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 350ml double cream
  • 120ml vegetable stock
  • 1 (285g) box frozen chopped broccoli, thawed and drained
  • 160g grated cheese (preferably a Cheddar-Monterey blend)
  • 425g cooked rice
  • Salt and freshly ground black pepper
  • Special equipment: 1.3L oval casserole dish


Preheat oven to 220°C.

Butter casserole dish. In a large pot, melt three tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, double cream and stock. Add broccoli, half of the cheese and all the rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

Organic Lamb Burger with Fresh Mint Yoghurt and Quinoa



  • 1 cup dry organic quinoa
  • 1 pound ground organic lamb meat
  • 2 teaspoons organic ground cumin
  • Pinch organic chilli flakes
  • 1 clove organic garlic, minced
  • 1 organic, free range egg
  • 1 small organic red onion, diced finely
  • Organic salt, to season
  • 2 tablespoons organic vegetable oil
  • 1 cup organic Greek yogurt
  • 2 tablespoons organic fresh mint, chopped


Rinse the quinoa in a large fine mesh strainer with cold water, then transfer to a small saucepan. Cover with 2 cups cold water, bring to a boil, and then reduce to a low simmer and cook for 15 to 20 minutes. Remove from the heat, fluff with a fork and let cool before mixing into the lamb.

Mix together the quinoa, lamb, cumin, chilli flakes, garlic, egg, onions and some salt in a large bowl until the mixture comes together and is smooth. Form the mixture into 4 balls, flatten down into patties and place on baking sheets.

Heat a large nonstick saute pan over high heat for 1 minute, and then add the oil. Cook the patties until browned, 3 minutes per side, and then cover and cook over low heat for 10 to 12 minutes. Mix together the yogurt and mint in a separate bowl and season with salt.

To plate the dish, place the lamb burger over your favorite salad or I recommend a fresh tomato puree. Top each with a dollop of the mint yogurt and serve.

Recipe courtesy of Amanda Freitag via Food Network




  • Unsalted butter, for brushing on pan
  • 675g sweet spiral pork sausages
  • 120g plain flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4 large eggs
  • 240ml milk
  • 1 tablespoon yellow mustard, plus extra for serving


Serving suggestion: assorted mustards.

Preheat an oven to 205°C.

Lightly butter a medium well-seasoned cast iron pan. Put the sausage in the skillet, and bake until almost cooked, about 15 minutes.

Meanwhile, whisk the flour, sugar, and salt together in a medium bowl. In another bowl, whisk the eggs, milk, and mustard until blended. Whisk the liquid ingredients into the dry, just until you have a slightly lumpy thin batter.

Carefully, pour the batter over the partially-cooked sausages and continue to bake until the batter puffs and is crispy, and brown, about 25 to 30 minutes more.

Serve the Toad-in-the-Hole, hot, in the pan with more mustard on the side

Baked Macaroni and Cheese



  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon salt
  • Fresh black pepper
  • For the Topping
  • 3 tablespoons butter
  • 1 cup panko bread crumbs


Preheat oven to 170°C.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

Easy Thai Chicken Curry with Vegetables



  • 2 tablespoons vegetable oil
  • 3 tablespoons red Thai curry paste
  • 1 yellow onion, sliced with the grain
  • 2 chicken breasts, cut into cubes
  • Salt and freshly ground black pepper
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups chopped carrots
  • 1 teaspoon dried basil
  • 3 cloves garlic, minced
  • Zest of 1/2 lime
  • 1 1/4 cups coconut milk
  • 1/4 cup chicken stock
  • One 14-ounce can diced tomatoes
  • Lime wedges, for squeezing


Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes.

Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides.

Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer.

Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving

Recipe by: Melissa d’Arabian