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Making Recipes Go Further - October 2019
Like many Cheapskaters, I like to do bulk cook ups and store meal sized portions in the freezer.
There are a few things I do to ensure variety and value for money from each recipe.
1. I always lay out an extra container or two when dishing up. So if the recipe serves 4, I'll put out 5 or 6 containers. I make up the extra volume with vegetables such as frozen beans or peas etc.
2. I vary the 'sides'. This could be rice, mashed potato, noodles, quinoa, cous cous etc and different vegetables. Carrots, zucchini and beans or pumpkin, broccoli and peas and so forth.
3. When making something like a tuna or salmon bake, in the one casserole dish I mix half the creamy sauce with macaroni or risoni and the other half with rice. Sprinkle with breadcrumbs and grated cheese and bake.
This gives me variety and squeezes and extra meal or two from each recipe.
Contributed by Delaney Avenel
There are a few things I do to ensure variety and value for money from each recipe.
1. I always lay out an extra container or two when dishing up. So if the recipe serves 4, I'll put out 5 or 6 containers. I make up the extra volume with vegetables such as frozen beans or peas etc.
2. I vary the 'sides'. This could be rice, mashed potato, noodles, quinoa, cous cous etc and different vegetables. Carrots, zucchini and beans or pumpkin, broccoli and peas and so forth.
3. When making something like a tuna or salmon bake, in the one casserole dish I mix half the creamy sauce with macaroni or risoni and the other half with rice. Sprinkle with breadcrumbs and grated cheese and bake.
This gives me variety and squeezes and extra meal or two from each recipe.
Contributed by Delaney Avenel