Bare Bones Grocery Challenge Recipes
Baked Beans Supreme
Ingredients:
50 g of bacon, chopped
1 onion, chopped
Large tin of baked beans
440gm tin of crushed pineapple
3 tablespoon of tomato sauce
2 tablespoon of sugar
Method:
Fry bacon and onions together. Combine rest of ingredients in saucepan simmer well and serve.
Ingredients:
50 g of bacon, chopped
1 onion, chopped
Large tin of baked beans
440gm tin of crushed pineapple
3 tablespoon of tomato sauce
2 tablespoon of sugar
Method:
Fry bacon and onions together. Combine rest of ingredients in saucepan simmer well and serve.
Baked Potato
Ingredients:
1 potato per person
60g grated cheese
60g butter
30ml milk
Method:
Scrub potatoes and bake slowly until tender. Cut in half lengthwise and scoop out the centre leaving a shell. Mash the hot potato from the centres with the cheese, butter and milk until the cheese has started to melt. Spoon back into the potato shells. Return to oven and bake further 5 minutes to completely melt the cheese.
Ingredients:
1 potato per person
60g grated cheese
60g butter
30ml milk
Method:
Scrub potatoes and bake slowly until tender. Cut in half lengthwise and scoop out the centre leaving a shell. Mash the hot potato from the centres with the cheese, butter and milk until the cheese has started to melt. Spoon back into the potato shells. Return to oven and bake further 5 minutes to completely melt the cheese.
Basic Meat Sauce
This recipe is just that - very basic. But you can glam it up if you want to by adding extra ingredients and serving it with various accompaniments. My family loves this basic meat sauce, and I use it at least once a week.
Ingredients:
500g mince
1 tin tomato soup
1 tin crushed tomatoes
1 large onion chopped
pinch mixed herbs
1tsp crushed garlic
Method:
Brown the mince and then rinse under hot running water to remove any excess fat. Wipe out the fry pan. Spray pan with cooking spray and brown onion and garlic. Add mince, herbs, tomato soup and crushed tomatoes. Simmer 20 minutes.
This makes 4 generous serves, total cost $3.36 = $0.84 cents per serve.
This sauce can be used as a base for a variety of dishes such as:
Spaghetti Bolognese:
Cook a packet of spaghetti noodles, and serve with the sauce on top.
Total Cost $3.91 = $0.98 cents per serve
Pasta Bake:
Cook a packet of spiral noodles (49 cents from ALDI) and stir through the meat sauce. Put in a baking dish, sprinkle with 100g grated cheese and bake until the cheese is melted and golden.
Total Cost $4.56 = $1.04 per serve
Lasagne:
Layer meat sauce with lasagne noodles in a baking dish, sprinkle with grated cheese and bake according to the directions on the noodle packet.
Total Cost $6.05 = $1.26 per serve
This recipe is just that - very basic. But you can glam it up if you want to by adding extra ingredients and serving it with various accompaniments. My family loves this basic meat sauce, and I use it at least once a week.
Ingredients:
500g mince
1 tin tomato soup
1 tin crushed tomatoes
1 large onion chopped
pinch mixed herbs
1tsp crushed garlic
Method:
Brown the mince and then rinse under hot running water to remove any excess fat. Wipe out the fry pan. Spray pan with cooking spray and brown onion and garlic. Add mince, herbs, tomato soup and crushed tomatoes. Simmer 20 minutes.
This makes 4 generous serves, total cost $3.36 = $0.84 cents per serve.
This sauce can be used as a base for a variety of dishes such as:
Spaghetti Bolognese:
Cook a packet of spaghetti noodles, and serve with the sauce on top.
Total Cost $3.91 = $0.98 cents per serve
Pasta Bake:
Cook a packet of spiral noodles (49 cents from ALDI) and stir through the meat sauce. Put in a baking dish, sprinkle with 100g grated cheese and bake until the cheese is melted and golden.
Total Cost $4.56 = $1.04 per serve
Lasagne:
Layer meat sauce with lasagne noodles in a baking dish, sprinkle with grated cheese and bake according to the directions on the noodle packet.
Total Cost $6.05 = $1.26 per serve
Whiz the Mince
If you need to stretch your bolognaise sauce or any other mince dish, give the mince a whiz in the food processor, add a little water or stock and tomato sauce. I tried this and extended the sauce to feed 8 people instead of 4. It was a little thin but with pasta the bellies were full and everyone said it tasted great.
Contributed by Carole, Wiley Park
If you need to stretch your bolognaise sauce or any other mince dish, give the mince a whiz in the food processor, add a little water or stock and tomato sauce. I tried this and extended the sauce to feed 8 people instead of 4. It was a little thin but with pasta the bellies were full and everyone said it tasted great.
Contributed by Carole, Wiley Park
Cheesy Muffins
Ingredients:
1 cup SR flour
1tsp baking powder
1 cup cheese (grated)
¼ cup powdered milk
¾ cup water
Method:
Sift flour, powdered milk and baking powder. Add cheese and then mix in water with a wooden spoon. Stir until just combined, don’t over mix. Drop into greased muffin tins and bake in a moderate oven (180 degrees) for 20 minutes.
Can be eaten warm or cold. Can also be frozen.
Ingredients:
1 cup SR flour
1tsp baking powder
1 cup cheese (grated)
¼ cup powdered milk
¾ cup water
Method:
Sift flour, powdered milk and baking powder. Add cheese and then mix in water with a wooden spoon. Stir until just combined, don’t over mix. Drop into greased muffin tins and bake in a moderate oven (180 degrees) for 20 minutes.
Can be eaten warm or cold. Can also be frozen.
Corn and Rice Quickie
Ingredients:
2 cups rice
1 large onion, chopped
1 tsp oil
1 tbsp Marmite
1 300g can creamed corn
Method:
Boil or steam rice. Heat oil in large pan and sauté onion until tender. Stir in rice and Marmite and mix well. Add corn and heat through.
Any leftovers, as long as they aren’t too moist, can be added. You can substitute a tin of savoury brown lentils for the creamed corn if desired.
Ingredients:
2 cups rice
1 large onion, chopped
1 tsp oil
1 tbsp Marmite
1 300g can creamed corn
Method:
Boil or steam rice. Heat oil in large pan and sauté onion until tender. Stir in rice and Marmite and mix well. Add corn and heat through.
Any leftovers, as long as they aren’t too moist, can be added. You can substitute a tin of savoury brown lentils for the creamed corn if desired.
Creamy Rice Pudding
Ingredients:
1 cup rice
6 cups milk
1/2 cup sugar (more or less to taste)
Vanilla essence to taste
½ cup sultanas
Method:
Put all ingredients together in the crockpot, give it a stir. Cook on low until rice is soft and the mixture is creamy – check after 4/12 hours. This is delicious with cream for dessert, or with a little extra milk for breakfast.
Note: I have made this using So Good instead of milk. I have even used the Chocolate So Good to make a chocolate pudding for the kids - they loved it!
Ingredients:
1 cup rice
6 cups milk
1/2 cup sugar (more or less to taste)
Vanilla essence to taste
½ cup sultanas
Method:
Put all ingredients together in the crockpot, give it a stir. Cook on low until rice is soft and the mixture is creamy – check after 4/12 hours. This is delicious with cream for dessert, or with a little extra milk for breakfast.
Note: I have made this using So Good instead of milk. I have even used the Chocolate So Good to make a chocolate pudding for the kids - they loved it!
Damper
Ingredients:
3 cups SR flour
½ tsp salt
1 ¼ cups milk (skim works best for this recipe if you have it)
Method:
Sift flour and salt into a large bowl. Add milk. Using a knife, mix to a stiff dough that leaves the sides of the bowl. Turn out onto a floured board and shape into a mound. Bake on a greased oven tray in a hot oven for 30 minutes until cooked. Before baking always cut across the dough 3 or 4 times.
Ingredients:
3 cups SR flour
½ tsp salt
1 ¼ cups milk (skim works best for this recipe if you have it)
Method:
Sift flour and salt into a large bowl. Add milk. Using a knife, mix to a stiff dough that leaves the sides of the bowl. Turn out onto a floured board and shape into a mound. Bake on a greased oven tray in a hot oven for 30 minutes until cooked. Before baking always cut across the dough 3 or 4 times.
Elaine’s Easy Pastry
Ingredients:
1 cup SR Flour
1 cup plain flour
2/3 cup margarine or lard
½ cup hot water
½ tsp salt
Method:
Cream the margarine or lard. Add the hot water gradually, beating until the mixture is creamy and white. Sift the dry ingredients together and add to the margarine mixture. Using a knife mix until pastry leaves the sides of the bowl. Turn onto a lightly floured board and roll thinly.
Ingredients:
1 cup SR Flour
1 cup plain flour
2/3 cup margarine or lard
½ cup hot water
½ tsp salt
Method:
Cream the margarine or lard. Add the hot water gradually, beating until the mixture is creamy and white. Sift the dry ingredients together and add to the margarine mixture. Using a knife mix until pastry leaves the sides of the bowl. Turn onto a lightly floured board and roll thinly.
Fried Rice
Ingredients:
3 cups cold, cooked rice
1 tablespoon oil
155g chicken, chopped - optional
200g assorted vegetables sliced (onion, peas, carrot, corn)
2 tablespoons chopped spring onion
2 eggs
1 tablespoon soy sauce
Method:
Beat eggs and set aside. Heat oil in a large pan or wok. Add meat and fry quickly, then add rice. Add all other ingredients except eggs and soy sauce. Stir continually to ensure even cooking without burning. Make a whole in the centre of the pan by scraping the rice to one side. Pour eggs into hole and cook. Stir eggs into mixture and keep stirring until eggs have been mixed in and are quite dry. Lastly add soy sauce. Be careful not to over cook. Vegetables should be still slightly crisp.
Ingredients:
3 cups cold, cooked rice
1 tablespoon oil
155g chicken, chopped - optional
200g assorted vegetables sliced (onion, peas, carrot, corn)
2 tablespoons chopped spring onion
2 eggs
1 tablespoon soy sauce
Method:
Beat eggs and set aside. Heat oil in a large pan or wok. Add meat and fry quickly, then add rice. Add all other ingredients except eggs and soy sauce. Stir continually to ensure even cooking without burning. Make a whole in the centre of the pan by scraping the rice to one side. Pour eggs into hole and cook. Stir eggs into mixture and keep stirring until eggs have been mixed in and are quite dry. Lastly add soy sauce. Be careful not to over cook. Vegetables should be still slightly crisp.
Mexican Meatballs
Ingredients:
500g mince
1 pkt taco seasoning
1 egg
2tsp cornflour
2 tbsp tomato sauce
1 cup water
1 beef stock cube
Method:
Mix the egg into the mince with ½ pkt taco seasoning. I usually cheat and beat the taco seasoning into the egg before I add it to the mince – I think it distributes the seasoning more evenly through the meat mixture. Take a heaped teaspoonful of the mince and shape into balls. Place them in a single layer on the bottom of the crockpot.
Mix the water, stock cube, tomato sauce, cornflour and remaining taco seasoning together. Pour over meatballs. Cover and cook on low 4 – 6 hours (depends on your crockpot). Check after 4 hours to see if meat is cooked and sauce has thickened.
To Serve:
We often have these meatballs with rice but if we want something ‘take away’ I will wrap them in a tortilla, or mountain bread or a pita. I usually put some shredded lettuce on the tortilla, line up 3 or 4 meatballs, add a dollop of sour cream and then roll it all up. Delicious!
Ingredients:
500g mince
1 pkt taco seasoning
1 egg
2tsp cornflour
2 tbsp tomato sauce
1 cup water
1 beef stock cube
Method:
Mix the egg into the mince with ½ pkt taco seasoning. I usually cheat and beat the taco seasoning into the egg before I add it to the mince – I think it distributes the seasoning more evenly through the meat mixture. Take a heaped teaspoonful of the mince and shape into balls. Place them in a single layer on the bottom of the crockpot.
Mix the water, stock cube, tomato sauce, cornflour and remaining taco seasoning together. Pour over meatballs. Cover and cook on low 4 – 6 hours (depends on your crockpot). Check after 4 hours to see if meat is cooked and sauce has thickened.
To Serve:
We often have these meatballs with rice but if we want something ‘take away’ I will wrap them in a tortilla, or mountain bread or a pita. I usually put some shredded lettuce on the tortilla, line up 3 or 4 meatballs, add a dollop of sour cream and then roll it all up. Delicious!
Surprise Casserole
When the fridge is looking empty at the end of the week instead of going shopping get out the crock pot or a casserole dish and start by putting in a chopped onion (if you have one) followed by any raw vegetables chopped or sliced and then any raw meat or chicken (cut into bite size pieces). Add a good slosh of tomato sauce and another of Worcestershire sauce. I then add any cooked left over vegetables and if needed a tin of tomatoes or a tin of sweet corn. Cook all day in a crockpot or for one and a half hours in a moderate oven in a casserole dish. Thicken when cooked and serve with rice, pasta or mashed potatoes. We call this surprise casserole as it has different flavours every time depending on what is in my fridge at the time.
Contributed by Sue, Baldivis
When the fridge is looking empty at the end of the week instead of going shopping get out the crock pot or a casserole dish and start by putting in a chopped onion (if you have one) followed by any raw vegetables chopped or sliced and then any raw meat or chicken (cut into bite size pieces). Add a good slosh of tomato sauce and another of Worcestershire sauce. I then add any cooked left over vegetables and if needed a tin of tomatoes or a tin of sweet corn. Cook all day in a crockpot or for one and a half hours in a moderate oven in a casserole dish. Thicken when cooked and serve with rice, pasta or mashed potatoes. We call this surprise casserole as it has different flavours every time depending on what is in my fridge at the time.
Contributed by Sue, Baldivis
Pancakes
Ingredients:
1 cup SR flour
3/4cup water
2 heaped tablespoons milk powder
2 eggs, separated
Method:
Beat the flour, water, milk powder and egg yolks together. In a separate bowl beat the egg whites until stiff. Using a metal spoon fold the egg whites into the batter.
Heat fry pan or griddle until hot. Using a ½ cup measure pour batter onto lightly buttered pan or griddle. Cook until bubbles form and start to pop on the top of each pancake then turn. Cook for further minute. Place a clean tea towel on a cake rack and sit pancakes on tea towel until ready to eat.
This recipe makes about 8 medium pancakes.
Ingredients:
1 cup SR flour
3/4cup water
2 heaped tablespoons milk powder
2 eggs, separated
Method:
Beat the flour, water, milk powder and egg yolks together. In a separate bowl beat the egg whites until stiff. Using a metal spoon fold the egg whites into the batter.
Heat fry pan or griddle until hot. Using a ½ cup measure pour batter onto lightly buttered pan or griddle. Cook until bubbles form and start to pop on the top of each pancake then turn. Cook for further minute. Place a clean tea towel on a cake rack and sit pancakes on tea towel until ready to eat.
This recipe makes about 8 medium pancakes.
Potato Cakes
Ingredients:
500g potatoes, cooked and mashed
60g plain flour
30g butter or marg
milk – enough to roll into a smooth dough
Method:
Mix potato, flour and marg with milk until a smooth, soft dough is formed. Roll out to approximately 10mm thick. Using a floured scone cutter or drinking glass cut into circles. Place onto a greased scone tray and bake in a hot oven for 15 minutes.
To serve split open, butter and eat while hot. Delicious with sour cream and salad for an easy meal.
Ingredients:
500g potatoes, cooked and mashed
60g plain flour
30g butter or marg
milk – enough to roll into a smooth dough
Method:
Mix potato, flour and marg with milk until a smooth, soft dough is formed. Roll out to approximately 10mm thick. Using a floured scone cutter or drinking glass cut into circles. Place onto a greased scone tray and bake in a hot oven for 15 minutes.
To serve split open, butter and eat while hot. Delicious with sour cream and salad for an easy meal.
Potato Pie
Ingredients:
200g mince
1 onion, diced
1 clove garlic, finely chopped
1 tsp mixed herbs
4 large potatoes
½ cup sour cream
1 cup grated cheese
Method:
Peel and dice potatoes and boil until quite soft. While the potatoes are cooking brown mince. Remove from pan and using pan juices sauté onion and garlic. Mash potatoes until smooth. Add mince, onion and garlic, herbs and sour cream and mix well. Spread into an oiled lasagne dish, pressing flat. Sprinkle top with grated cheese. Bake in a hot oven until cheese is melted and golden brown. Cut into squares to serve.
Ingredients:
200g mince
1 onion, diced
1 clove garlic, finely chopped
1 tsp mixed herbs
4 large potatoes
½ cup sour cream
1 cup grated cheese
Method:
Peel and dice potatoes and boil until quite soft. While the potatoes are cooking brown mince. Remove from pan and using pan juices sauté onion and garlic. Mash potatoes until smooth. Add mince, onion and garlic, herbs and sour cream and mix well. Spread into an oiled lasagne dish, pressing flat. Sprinkle top with grated cheese. Bake in a hot oven until cheese is melted and golden brown. Cut into squares to serve.
Quick Rice Patties
Ingredients:
1 onion, chopped
1 cup rice
1 tsp marmite
2 tbsp peanut butter
1 egg
good pinch mixed herbs
Method:
Cook the rice in boiling, salted water. Drain well. While the rice is still hot, add the marmite, peanut butter, onion and herbs and mix well. Stir in the egg. Take tablespoonfuls of the mixture and shape into patties. Fry in shallow oil until lightly brown and golden on both sides. Drain on absorbent paper.
Alternatively, for a low fat version, spray a baking sheet with cooking spray and bake the patties in a moderate oven for about 30 minutes, turning halfway through.
These patties are really quick, easy and very cheap. They can be served hot, but are even better cold with salad or on a sandwich.
Ingredients:
1 onion, chopped
1 cup rice
1 tsp marmite
2 tbsp peanut butter
1 egg
good pinch mixed herbs
Method:
Cook the rice in boiling, salted water. Drain well. While the rice is still hot, add the marmite, peanut butter, onion and herbs and mix well. Stir in the egg. Take tablespoonfuls of the mixture and shape into patties. Fry in shallow oil until lightly brown and golden on both sides. Drain on absorbent paper.
Alternatively, for a low fat version, spray a baking sheet with cooking spray and bake the patties in a moderate oven for about 30 minutes, turning halfway through.
These patties are really quick, easy and very cheap. They can be served hot, but are even better cold with salad or on a sandwich.
Scalloped Potatoes
Ingredients:
4 large potatoes
1 large onion
2 tbsp plain flour
2 tbsp butter
1 ¼ cups milk
Method:
Scrub and slice potatoes into thin slices. Slice onion thinly. Grease a casserole dish and place potato and onion in a layer. Sprinkle with flour and dot with butter. Continue in this manner until all the potato and onion is used. Heat milk and pour over potato. Cover and bake 45 minutes at 180 degrees. Uncover and continue cooking until potato is tender and lightly browned (about a further 15 minutes).
Ingredients:
4 large potatoes
1 large onion
2 tbsp plain flour
2 tbsp butter
1 ¼ cups milk
Method:
Scrub and slice potatoes into thin slices. Slice onion thinly. Grease a casserole dish and place potato and onion in a layer. Sprinkle with flour and dot with butter. Continue in this manner until all the potato and onion is used. Heat milk and pour over potato. Cover and bake 45 minutes at 180 degrees. Uncover and continue cooking until potato is tender and lightly browned (about a further 15 minutes).
Vegetable Soup
Ingredients:
1 large onion, chopped
1 large carrot, chopped,
3 sticks celery, chopped
1 tsp oil
1 tin tomatoes, chopped
2 stock cubes (vegetable, chicken or beef flavours)
½ cup rice
2 litres water
Method:
Heat oil in the base of a large saucepan or stockpot. Brown onion, add celery and carrot and cook 1 minutes. Add tomatoes, stock cubes, rice and water. Bring slowly to the boil. Simmer 30 minutes until rice is cooked and vegetables are tender. Taste before serving, you may need to add salt.
Ingredients:
1 large onion, chopped
1 large carrot, chopped,
3 sticks celery, chopped
1 tsp oil
1 tin tomatoes, chopped
2 stock cubes (vegetable, chicken or beef flavours)
½ cup rice
2 litres water
Method:
Heat oil in the base of a large saucepan or stockpot. Brown onion, add celery and carrot and cook 1 minutes. Add tomatoes, stock cubes, rice and water. Bring slowly to the boil. Simmer 30 minutes until rice is cooked and vegetables are tender. Taste before serving, you may need to add salt.
Vegetable Pasta Bake
Ingredients:
250g pasta
1 tsp oil
1 onion, diced
½ cup peas
½ cup corn
1 carrot, diced
1 stick celery, thinly sliced
1 tin tomatoes, diced
¾ cup water
¼ cup milk powder (can substitute water and milk powder with 1 cup milk)
1 tbsp plain flour
1 cup grated cheese
Method:
Cook pasta in boiling water. Drain. Heat oil in large pan and sauté onion and celery. Add other vegetables and pasta. Mix well. Pour into greased casserole dish. Mix milk powder and plain flour into water, stirring to remove lumps. Heat to boiling point. Stir in half the grated cheese. Spread white sauce over the top of the pasta. Sprinkle with remaining cheese. Bake in a moderate oven until top is lightly browned and cheese has melted.
You can use any vegetables in this recipe, ideal for cleaning out the crisper. Cut cauliflower, broccoli, zucchini, egg plant etc into small pieces.
Ingredients:
250g pasta
1 tsp oil
1 onion, diced
½ cup peas
½ cup corn
1 carrot, diced
1 stick celery, thinly sliced
1 tin tomatoes, diced
¾ cup water
¼ cup milk powder (can substitute water and milk powder with 1 cup milk)
1 tbsp plain flour
1 cup grated cheese
Method:
Cook pasta in boiling water. Drain. Heat oil in large pan and sauté onion and celery. Add other vegetables and pasta. Mix well. Pour into greased casserole dish. Mix milk powder and plain flour into water, stirring to remove lumps. Heat to boiling point. Stir in half the grated cheese. Spread white sauce over the top of the pasta. Sprinkle with remaining cheese. Bake in a moderate oven until top is lightly browned and cheese has melted.
You can use any vegetables in this recipe, ideal for cleaning out the crisper. Cut cauliflower, broccoli, zucchini, egg plant etc into small pieces.
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