There is no reason you cannot have both budget friendly and healthy. We will soon be embarking on the 50 recipes you should know how to cook to masquerade as a pro in the kitchen. Whether it be to impress the hottie from accounting or just so you don’t end up living off of toasties and 2 minute noodles. Most of these meals can be made in bulk and frozen for convenience. You could make a big batch of Chilli Con Carne for less than $15 and it could keep you going for weeks, or just a tub of cookie dough, that could work too.

Happy to hear suggestions or post your pics of recipes that have worked for you

Ingredients

• 2 teaspoons olive oil
• 125g rindless bacon, roughly chopped
• 750g lean beef mince
• 2 medium brown onions, finely chopped
• 2 medium red capsicums, chopped
• 3 garlic cloves, crushed
• 1 long red chilli, chopped
• 2 tablespoons Mexican chilli powder
• 800g can chopped tomatoes
• 400g can of beans (black beans are ideal but red kidney beans are great too)

Method

• Heat oil in a large saucepan over medium heat. Add bacon. Cook for 5 to 6 minutes or until crisp. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.

• Add onions, capsicums, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
• Add tomatoes and 1 cup cold water. Bring to the boil. Reduce heat to medium low. Simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
• Add beans. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened. Serve chilli with toppings.

Home-made pizza

Ingredients

Lebanese breads

1/3 cup tomato paste

1/2 cup mozzarella cheese

assorted toppings (ham, onion, bacon, chilli, mushroom, corn, chicken, pineapple etc)

sprinkling of oregano

Method

1. spread paste across Lebanese bread
2. add toppings of choice
3. sprinkle cheese and oregano over the top
4. place under grill until cheese is melted (watch carefully as will quick quickly)

Ingredients

• 3 bacon rashers, rind removed, roughly chopped
• 2 carrots, peeled, chopped
• 2 celery sticks, chopped
• 1 desiree potato, peeled, chopped
• 2 garlic cloves, crushed
• 1L (4 cups) Beef stock
  
• 400g can red kidney beans, rinsed, drained
• 400g can chopped tomatoes
• 80g (1 cup) fusilli pasta
• Salt & freshly ground black pepper
• 1/3 cup chopped fresh continental parsley

Method

• Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
• Add the beef stock, red kidney beans and tomatoes to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender. (To freeze the soup, see note).
• Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, following packet directions or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.

Ingredients

1x medium brown onion

1x medium carrot

1x celery stick

1 x grated zucchini

2x garlic cloves

teaspoon olive oil

glug of balsamic vinegar

500g minced meat

2x can of 400g tomatoes diced

1/3 cup tomato paste

table spoon tomato sauce

500g spaghetti

pinch of oregano, chilli flakes, thyme, salt

Method

1. fry up diced carrot, onion, zucchini, celery, garlic in oil over medium heat until soft. Add mince and break up and stir until brown. Add balsamic vinegar then,
2. Add paste, tomatoes, oregano, chilli, thyme and 1/2 cup cold water, tomato sauce. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper.
3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
4. Divide pasta among serving bowls. Spoon over sauce. Serve topped with cheese.