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LCM Crackles

LCM Crackles


The crackles are a take on the good old chocolate crackles, they taste like LCM bars only better, great for a treat or a kids party. Super easy to make!

Ingredients

1 Packet of marshmallows  approx 400grams( I used Allen's)

80 grams of butter

5 Cups of Rice bubbles

100s and 1000s to decorate

 

Instructions

Place marshmallows and butter into microwave bowl and cook on high for 50 seconds.

Add the rice bubbles to the marshmallow mix.

Pop 12 cup cake cases on a tray and fill with approx 2 tablespoons of the mixture.

Sprinkle 100s and 1000s on top to decorate.

Pop in fridge and let set for 3 hours before eating.

Check out our other party food ideas here.

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Gluten Free Apple And Pork Rissoles

Gluten Free Apple And Pork Rissoles

These Gluten free chicken Curry Rissoles are a perfect cook ahead meal, I make them in bulk and then freeze them into separate containers for easy pull out meals or lunches. If you don't have Gluten free rice crumbs, bread crumbs will work the same but they won't be gluten free.

Ingredients

500 grams Pork mince

1 carrot grated fine

1 Apple grated fine,I used granny smith.

2/3 cup of Rice crumbs < we use Casalare premium gluten free.

1 Onion diced fine

sprig of parsley finely chopped should be approx 2 tablespoons.

1 egg beaten

Good pinch of salt and pepper

Olive oil to cook in

 

Method

Add the onion, pork mince, carrot, apple, parsley and rice crumbs to a bowl and combine well.

Add the, salt, pepper to the beaten egg and mix well.

Pour the egg into the pork mixture and  combine well.

Heat a large frying pan on high and add oil.

Once really hot add approx 2 inch balls to the pan and press slightly to form a Pattie shape.

Let cook until golden and crispy then turn over reduce heat to medium for another 2 minutes.

Reduce heat to low and let them cook through, making sure the middle is cooked but still juicy, if you over cook them they will dry out.

Once cooked let rest on paper towel to remove any excess oil.

Enjoy!

Tip:  you can hide any veggies you like in these, mashed pumpkin corn etc. Just adjust rice crumbs accordingly.  You can also substitute the egg for your favourite sauce.

 

 

 

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Hidden Veggie Pasties

Hidden Veggie Pasties

These make nice big pasties for a main meal, you can use the same mixture to make smaller ones which are great for entertaining and kids parties. You can hide whatever veggies you like inside them just make sure the mixture is not to wet when assembling.


Ingredients

500 grams Beef mince, chicken mince is also good.

1 onion diced fine

1/2 cup peas

1/2 cup corn kernels

1 carrot grated fine

1/2 cup broccoli heads diced really fine (really fine so kids can't see ha!)

1 large potato diced into approx half cm pieces, you want it nice and fine

 1 garlic clove crushed

 1/4 cup tomato sauce

salt and pepper to taste

1 egg beaten

4 sheets puff pastry, short crust works fine as well.

 

Method:

Preheat oven to 220C

Line a tray with baking paper

Add all ingredients except the egg and pastry to a large bowl and mix well.

Thaw out 4 sheets of pastry and place mixture into the middle of the sheet.

Roll pastry so that all edges are closed, brush with egg to seal.

Brush with more egg on top so that pastry goes a golden colour when cooking.

Gently prick a few times with a fork to allow steam out as they cook.

Cook for approx 20 minutes until the outsides are golden brown in colour.

Serve with your favourite sauce, on their own or with more veggies.


 

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Egg And Refined Sugar Free Chocolate Muffins

Egg And Refined Sugar Free Chocolate Muffins

These muffins are egg and refined sugar free, they are very moist and kids love them!

Ingredients

1 Banana

400 grams of butter beans drained and rinsed well

3 Tablespoons of coconut oil

4 tablespoons of almond milk

1/2 cup Cocoa We use Loving Earth 1 teaspoon vanilla extract

150 grams Self raising flour

3/4 cup coconut sugar we use global organics, you can use brown sugar but they wont be refined sugar free.  

Method

Preheat oven to 160 degrees.

Place 12 cupcake shells in a muffin tray.

Place butter beans, coconut oil, almond milk, banana and vanilla extract into a blender and blitz until smooth.

Add mixture to the bowl along with all other ingredients and mix well.

Add approx 2 tablespoons of mixture to each cupcake case.

Pop in the oven for 20 minutes and cook until they slightly spring back in the middle of cupcakes.

These have a moist soft consistency and are really yummy.

makes 12 

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Rocky Road Biscuit Slice

Rocky Road Biscuit Slice

Looking for a quick, sweet and delicious slice to whip up? This Rocky Road Biscuit Slice is it!

It is a little bit naughty and recommended only for a treat, but if you love chocolate < who doesn't or feeling like something sweet give this slice a go < Warning it is hard to stop at one piece.

Ingredients:

  • 1 packet of your favourite biscuits we uses Arnott's Arrowroots.
  • 2 blocks of Milk chocolate
  • 1 Cup unsalted peanuts optional
  • 2 Cups pink and white marshmallows quartered
  • 1/2 Tablespoon Coconut oil

  Method:

  1. Crumble biscuits, I place mine in a plastic bag and give them a bit of a bang until they are a mixture of sizes no bigger than an inch long.
  2. In a microwave safe bowel add the chocolate broken up with the coconut oil and pop on high in microwave for 1 minute, take out and stir and return to microwave for 10 -20 seconds until completely melted.
  3. Add the biscuits and half the peanuts into a bowl.
  4. Pour half of the chocolate mixture into the bowl and stir through.
  5. Line a 25 cm tray with baking paper
  6. Place the chocolate biscuit mixture on the bottom of the tray and spread out evenly.
  7. In another bowl add the marshmallows, remaining peanuts and chocolate and mix through.
  8. pour mixture onto the biscuit chocolate base and spread out evenly.
  9. Pop in the fridge to set for 3 hours
  10. Slice and enjoy!

Serves 16 

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Peppermint Crisp Balls

Peppermint Crisp Balls

Peppermint Crisp bars how nice are they? I had a few bars left over for Christmas pavlovas so I decided to experiment a bit and came up with delicious balls!

Ingredients

8 Peppermint Crisp Bars

1 Packet of Chocolate Ripple Biscuits 300 grams

Chocolate Condensed Milk (available at Aldi)

 Method

Pop Peppermint Crisp Bars and biscuits into a food processor and blitz until fine.

Add biscuit mixture to a large bowl and add condensed milk, mix through until well combined.

Pop mixture into the fridge for 10 minutes. Roll into balls approx 1 inch in size and pop in the fridge.

You can roll in more crushed peppermint Crisp if you like.

Makes 28 

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Chicken Corn And Noodle Soup!

Chicken Corn And Noodle Soup!

It is freezing here in Melbourne at the moment and what better way to warm up then with a nice hot bowl of soup. I love making this Chicken corn and noodle soup as I know the kids will eat it without arguing

I use the recipe from Mrs Meal Planner and it always turns out lovely.

Ingredients:

  • 1 kg of chicken drumsticks,
  • 1 diced onion
  • 2 packets if Maggie noodles
  • 1 can of creamed corn
  • 1 can of corn kernels
  • 1 can of cream of chicken soup,
  • 2 teaspoons of curry powder
  • shallots to garnish - optional.

Method:

Fill a large pot with boiling water and add drumsticks.

Simmer on low for 3 hours.

While the stock is simmering, throw the diced onion with some olive oil into a pan and cook until clear.

Take the drumsticks out of the stock and strip the chicken off the bones, put this chicken back into the stock.

Empty the corn kernels, the creamed corn and the cream of chicken soup into the stock.

Add the cooked onion. Break the noodles up and throw in the stock.

Add two teaspoons of curry powder.

Let the soup simmer for another half hour before serving.

Serves 4 - 6

 

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4 Ingredient Banana bread

4 Ingredient Banana bread

This banana bread is really quick to make and great for afternoon tea. I often make this when I know I have visitors coming over.

Ingredients

  • 3 Ripe bananas mashed
  • 3/4 cup brown sugar
  • 2 eggs
  • 3 cups Self raising flour

Method

Preheat the oven to 180 degrees.

Beat the eggs and sugar together.

Add the mashed banana and mix well.

Stir in the flour until combined well.

Line a loaf tin approx 22cm with baking paper.

Cook for approx 50 minutes until the top is golden.

Slice and enjoy!

 

 

 

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Crunchy Chocolate Weet - Bix Cookies

Crunchy Chocolate Weet - Bix Cookies

 This cookie recipe is a favourite in my house the kids love them for a treat. Easy to make and easy to eat!

 Ingredients

  • 4 Weet - Bix
  • 1 Cup Self raising flour
  • 1/2 Cup of your favourite nuts or seeds, I used hazelnuts.
  • 100 grams of Milk chocolate
  • 1/2 cup brown sugar
  • 110 grams Melted butter
  • 30 grams of Milk Chocolate to drizzle (optional)

Method

Pop the Weet - Bix, nuts, flour and chocolate into a food processor and blitz for a few seconds until a rough crumb texture.

Preheat oven to 190 degrees

Line a large tray with baking paper.

Add Weet - Bix mixture to a large bowl with sugar and melted butter and combine well.

Roll into approx 1 inch balls and place on tray, press down firmly to form a cookie shape.

Pop in the oven for 15 minutes until they slightly brown.

Removed from oven, they will feel soft but they will firm up as they cool.

Place the 30 grams of chocolate in a bowl and cook for 30 seconds on high in microwave. Drizzle chocolate over the top of cookies.

Store in air tight container.

Makes 12

Tip:  Replace nuts with your favourite seeds for nut free version.

If you find the mixture a little dry add another 20 grams of melted butter. The mixture should be firm and not overly moist.

 

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Kid Friendly Muffins

Kid Friendly Muffins

 

How many Mum’s out there have fussy eaters or Kids who are simply too ‘busy playing’ to eat or are just going through one of their “Oh I will only eat this for the next 6 weeks phase?” Well that’s my Little Gremlin. Fruit, cheese and the favourite….tomatoes are the flavour of the month. Which is fine, but I like to offer a bit of variety in the Kids diet….how can they eat the same thing day in day out and still love it? It boggles me!

 

It got me thinking, what can I make him that is nutritious, wholesome and tasty? A MUFFIN! What kid doesn’t eat muffins? So I had a look at what was in the fridge and whipped these savoury muffins up in less than 10 mins.

 

What you’ll need:

 

2 cups – self raising flour, sifted

 

80gms – melted butter, cooled

 

1 egg

 

1 cup milk

 

½ cup continental parsley

 

2 Sausages or meat of your choice

 

1 cup – finely chopped spinach

 

1 spring onion

 

200gms – Feta cheese, I used Danish Feta

 

8 cherry tomatoes, roughly chopped

 

10 Kalamata olives, sliced

 

Sprinkle of pepper to taste

 

 

 

How to do it:

 

Preheat the oven to 200C (fan forced) and prep a 12 muffin tray with light cooking spray.

 

Sift flour into a big bowl. In a separate bowl combine; parsley, spinach, spring onion, fetta, tomatoes, olives and pepper, mix until combined. Once combined fold the mixture through the flour.

 

Add butter, egg and milk and fold in until just combine. (The trick with muffins is not to over mix).

 

Once the mixture has come together, simply spoon the mixture into muffin tin. I like my muffins top heavy so I filled them up to the top of the tin haha. You could sprinkle some more feta on top if you liked before putting them in the oven.

 

Then bake for 15-20mins (depending on your oven) until nice and golden on top.

 

Let them cool in the tin for 10 minutes before you remove them to the wire rack.

 

They’re great fresh out the oven (obviously once cooled slightly), or as a snack the next day, eaten cold or heated up. They’re a nice healthy snack the kids will enjoy and you know exactly what’s in them.

 

And remember these can be adapted to whatever suits your little ones tastes – or yours! Believe me you will be munching on them too!

 

What’s flavour of the month at your place?

 

 

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Easy zucchini slice

Easy zucchini slice

 

 

This slice is great for making ahead for easy lunch and dinners, serve with  a side salad or veggies or eat on its own delicious. You can also add other hidden veggies or even shredded chicken if you like to change it up.

 

Ingredients

 

5 eggs

 

2 carrots grated

 

2 zucchinis grated

 

1 onion diced fine

 

200 grams bacon diced fine

 

1 1/2 cups self raising flour

 

1 cup grated cheese

 

1/4 cup vegetable oil or oil of your choice

 

Salt and pepper to taste

 

Method

 

Preheat oven to 180C

 

Line a tray with baking paper, you can use a slice tin or a round cake tin, we used a 25cm round tin for this recipe. a 22cm slice tray also works well.

 

Place the eggs flour an doil in a bowl and bmix until smooth batter.

 

Add all other ingredients into a bowl and mix well.

 

Pour mixture into tin and spread out evenly.

 

Cook for 30 mins until the top is golden in colour.

 

Eat warm or cool.

 

Serves  6

 

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Left Over Roast Veggie Salad

Left Over Roast Veggie Salad

 

This salad is great for when you have left over roast veggies and you don't want them to go to waste> Often their isn't enough veggies left over to feed the whole family for another night so I like to add to them and turn into this salad.

 

Ingredients

 

Left over roast veggies, whatever you have will work we used:

 

Left over roast pumpkin

 

Left Over roast sweet potato

 

Small amount Left Over roast Potato

 

We then added:

 

1/2 red capsicum diced

 

1 onion diced

 

3 cups baby spinach

 

1 carrot cut into 2 cm pieces

 

1 teaspoon Vegetta

 

Pinch pepper

 

1 tablespoon olive oil

 

2 cloves crushed garlic

 

 

 

Method:

 

Preheat oven to 180C

 

Line a tray with baking paper

 

Place the capsicum garlic, onion, carrot and olive oil in a bowl along with the Vegetta and pepper and coat well.

 

Place the mixture on the tray and spread out evenly.

 

Pop in the oven for approx 15  20 minutes, until veggies start to brown slightly.

 

In the mean time heat your left over veggies in the microwave for 1 minute and pop into a bowl.

 

Add the baked veggies to the roast mix and stir through, use the oil to coat the veggies.

 

Line a serving tray with baby spinach and pop the roast mixture on the top.

 

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Easy Cheesy Garlic Loaf

Easy Cheesy Garlic Loaf

 

I usually get disappointed when I buy a garlic or cheesy garlic bread and it’s far from garlicky and cheesy! Very annoying given that when I am craving it…I am CRAVING IT! So to avoid disappointment I make my own. The best thing about this recipe is that you can adapt it to you taste and be quite creative. This is how easy it is!

 

You will need:

 

1 x Cob Loaf Or whatever loaf is your favourite
Butter
Fresh crushed Garlic
Cheese
and spring onions or parsley

 

Note: Use as little or as much of the ingredients as you like.  

 

Method:

 

– Preheat a fan forced oven to 200c.

 

– Melt the butter and garlic together so it’s pourable. Keep cheese and spring onions aside for now.

 

– Cut bread diagonally into 2 cm slices to within 1/2 cm from the bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread and sprinkle the spring onions over the top. Like the picture below.

 

– Wrap the cob in foil or you can simply bake it on some baking paper for 10mins. May need a little longer however, just keep an eye on it if you’re not using the foil method. You don’t want it burning.

 

Then you’re done! Let it cool a little and serve.

 

This Cheesy Garlic Loaf is great for parties both for kids and adult dinners, snacks. Use your imagination and create whatever you like. Try adding in some ham or bacon pieces, chives, herbs corn or try difference cheeses such as feta or parmesan….the list is endless.

 

What’s your favourite combination? Are you a Cheesy Garlic or Cheesy Herb person?

 

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2 Ingredient Ice cream

2 Ingredient Ice cream

This is a great healthy alternative to store bought ice cream. My Miss 4 and Mr 2 always ask for  ice cream, so I came up with this healthy alternative to the store bought stuff. I normally give the kids one of these in the afternoon for a snack, I can even bribe them to pick up their toys in exchange for an “ice cream” < insert wicked mum laugh here.

 

Seriously these are so yummy, low calories, each one averages about 110 calories per serve and each recipe will serve 4 people. I like that I can use whatever we have in the fridge, you can also try other ingredients like: honey, coconut, carob powder, apple, pear, etc Get creative!

 

Here are 3 of the flavor’s I make regularly:

 

Chocolate / Banana: 3 Frozen bananas and 2 tablespoons of cocoa powder. I also sometimes use protein powder.

 

Mango: 2 Frozen bananas and 2 cups of frozen mango.

 

Berry:  2 Frozen bananas and 2 cups of mixed frozen berries.

 

Simply pop ingredients into a blender or Thermomix and blitz on high for 2 minutes. After a minute of blitzing check how it looks you may want to add 10 mls of milk, or juice to bind it together. (I find the berry mix needs a little bit of juice to get a smooth consistency).

 

Then simply scoop into cups and serve YUM!

 

What other flavors would you do?

 

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Father’s Day DIY Gift: Spice Rubs

Father’s Day DIY Gift: Spice Rubs

 

In Victoria we’re now officially in SPRING! Oh how I have longed for you! Sun, food, family and friends! This means that as the weather warms up, it’s time to dust off the BBQ, don the apron, grab the tongs and get cooking. Lots of Dad’s have this affiliation with the BBQ and believe that if the BBQ is involved then it’s their ‘job’ to cook. Perhaps they feel we women are unable to handle the heat of a flaming BBQ? Who knows, more importantly….Who cares! Let him at it I say -one less thing for us busy Mumma’s to do =) To celebrate Father’s day what better way to make up some spice rubs for them to use over the spring and summer season? These are quick, easy and inexpensive and the best bit is you can get the kids to give you a hand.  The beauty of this idea is that you can make whatever combination your Dad or even Poppy. I thought these would be a great Idea for my Hubby who enjoys cooking on the BBQ but also enjoys preparing the meat Here are three that I prepared took about 20 minutes from start to finish. You could even get the kids give the jars a personal touch with a bit of decorations: These are great for Chicken, Beef, Veal, and Pork. Why not sprinkle a little over roast veggies, salads, or scalloped potatoes? Whatever you feel needs some added excitement these will do the trick and Dad will love them. Use as much or as little as you like it’s totally up to you. They will last in an air tight jar for up to 3 months. I guarantee that they will be gone before then!

 

SEASONED SALT

 

¼ cup Onion powder

 

¼ cup Garlic powder

 

¼ cup Ground black pepper

 

3 tbsps. Paprika

 

2 tbsps. Dried parsley

 

1 tbsps. Red pepper flakes (optional)

 

Simple measure all the ingredients, pop them in to a jar and shake and you’re done.

 
ITALIAN SPICE MIX

 

3 tbsps. Italian seasoning

 

4 tbsps. Oregano

 

2 tbsps. Basil

 

2 tbsps. Dried minced onion

 

2 tbsps. Dried parsley flakes

 

3 tbsps. Salt

 

Measure all the ingredients, pop it all into a jar and shake and you’re done.

 

DADS MIX

 

3 tbsps. Thyme

 

3 tbsps. Rosemary

 

3 tbsps. Dried parsley

 

1 tsp Cumin powder

 

½ tsp Hot paprika

 

3 pinches of salt

 

3 pinches of ground black pepper

 

Same as before, measure, put in to the jar and shake shake shake!

 I hope you enjoy them. If you give them ago please let us know what you think.

 

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3 Ingredient Cheats Fudge!

3 Ingredient Cheats Fudge!


This no fail 3 Ingredient Cheats Fudge is so easy to make, but be warned its just as easy to eat to  < yum!

It is great for a treat or even for a party. You can get creative and use different flavoured chocolate and biscuits to. Give it a go and let us know what you think!

 Ingredients

  • 1 Block of plain chocolate (we use Cadbury)
  • 1 Tin of chocolate condensed Milk, you can purchase this from ALDI, normal condensed milk will work fine to.
  • 1 Packet of chocolate ripple biscuits

 Instructions

  1. Break the block of chocolate into pieces and add to a microwavable bowl, add tin of condensed milk and then pop in the microwave for 2 minutess on high.
  2. Blitz the whole packet of chocolate ripple biscuits in a food processor or Thermomix, until a really fine crumb. The finer the biscuit crumb the creamier the fudge will taste.
  3. Then combine the biscuits to the chocolate and condensed milk, mix well untill the ingredients are fully combined.
  4. Line a 22cm tray with baking paper.
  5. Pour mixture into slice tray and decorate with whatever you like, we used 100s 1000s.
  6. Let is set for 3 – 5 hours in the fridge then slice.

 

 

 

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10 Minute Healthy Beef Stirfry

10 Minute Healthy  Beef Stirfry

This would have to be one of the easiest meals we make, the best bit is you can have the meat and veggies prepared in a zip lock bag and frozen fro when you need a quick easy meal. You can also choose to use less meat and more veggies if you want to save some extra dollars. You can also make this the night before so that the marinade soaks into the meat yum!

 Ingredients

  • 400 grams Blade steak cut into thin strips

  • 2 carrots peeled and julienned

  • 1/2 red capsicum sliced thinly

  • 1 packet egg noodles you can use veggie noodles as well

  • 3 stems shallots

  • 2 cloves minced garlic

  • 1/4 cup plain flour, can use gluten free flour as well

  • 2 tablespoons Worcestershire sauce

  • 3 tablespoons soy sauce

  • 1tablespoon honey or rice malt syrup

  • Salt and pepper to taste

  • 2 tablespoons sesame oil

Instructions

  1. Lightly dust the steak in the flour and add to a container.

  2. Add the soy sauce, honey,  garlic, salt, pepper and Worcestershire sauce, carrot and capsicum to the container and pop the lid on. Give a good shake to coat all the meat.

  3. Heat a wok or large pan on high and add the sesame seed oil.

  4. Add the beef mixture to the pan and sear quickly, it should take about 2 minutes all up, you want the meat to be tender and juicy.

  5. Add the egg noodles and stir through until softened approx 1 minute.

  6. Serve in bowls with diced shallots.

Serves 4

 

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Chocolate Chia Breakfast Pudding

Chocolate Chia Breakfast Pudding

 

This chocolate chia pudding is not just for dessert it also makes a great healthy breakfast with healthy fats and protein to keep you full until lunch yum!

Ingredients

  • 4 tbs Chia seeds
  • 3/4 Cup of milk of your choice, we use Almond Milk
  • 1/2 tsp vanilla extract
  • 1 tbs Cocoa powder
  • 2 tbs honey or Rice malt syrup

Method

  1. Place the milk, honey and vanilla into a mason jar or container and stir well.
  2. Add the cocoa and chia seeds and stir well.
  3. Place in the fridge over night and eat in the morning.
  4. Add your favourite berries or toppings yum!


 


 

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Chicken And Haloumi Parcels

Chicken And Haloumi Parcels


These are always a hit in our house, often make them for an easy Sunday dinner, you can eat on their own or with a side salad or veggies.  Great for parties too!

Add your favourite spices or even hide a few veggies from the family < winning!

Ingredients

  • 500 grams chicken mince

  • 150 grams grated haloumi

  • 1 tablespoon honey

  • 1 cup bread crumbs

  • 4 sheets puff pastry

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 egg whisked

Method

  1. Preheat an oven to 200 degrees.

  2. In a Thermomix or mix master add the chicken mince, breadcrumbs, salt and pepper, honey and haloumi and blitz until a sausage meat consistency.

  3. Thaw out the pasty sheets and cut into quarters.

  4. Place a good spoonful of mixture into the middle of the squares and fold over into a triangle, use the egg mix to stick edges together.

  5. Press down all edges and prick the tops with a fork to let steam out.

  6. Brush tops of the triangles with egg wash and place on a tray lined with baking paper.

  7. Pop into the oven for 20 - 25 minutes until golden brown.

  8. Serve with your favourite dipping sauce.

Makes 16

 

 

 

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Friday Night Fish And Chips For $1.50!

Friday Night Fish And Chips For $1.50!


Friday night is known as takeaway night in our house, by the time Friday comes I am exhausted and the last thing I feel like doing is cooking.

 

A few months ago I was going over our budget and realised we were spending $141.00 a month on takeaway! EEEKK.......And that's not eating out all the time, that's just 4 people eating fish and chips on a Friday night!

 

I had to get my thinking cap on and think of something where we could still have our Friday night 'treat' and it had to be quick and easy, after all isn't that what takeaway is about?

 

So this is what I've come up with: 

 

A box of 12 I & J fish was $9.00 on special form Woolworths normally $10.00. This worked out to 75 cents a piece.

 

MaCain Chips cost $3.79 from Coles and you get approx: 8 serves out of a pack so equals approx: 50 cents a serve.

 

I purchased these cute cups from Big W for $2 for 8 (that's 25 cents each).

 

So all up the kids meal including the cup is $1.50 each. 

 

For hubby, I give him 2 pieces of fish, chips and we halved a $5 tub of salad from Coles. 

 

With a total cost of $4.50 each including the salad for hubby and I.

 

It is as simple as putting everything on one tray and baking on 200 degrees for 25 mins, that's all I do, then serve them up.

 

I purchased the cute little metal baskets from HOME shop, but I have since seen them at Kmart for $2.00 each, I serve it on a wooden breadboard with a side of sauce and lemon for hubby and for the kids I put the fish and chips in a little cup and they love it!

 

It normally costs us $37.00 on a Friday night if we get our regular fish and chips, this way it costs us $12.00 all up for the four of us. The kids don't know any different as its presented like takeaway and hubby likes it better than our local fish and chip shop so win win!

 

More importantly it's not that hard to put together.  I figure with the $104 that we save a month we could eat out at a few fine dining restaurants a year and have some real culinary experiences. 

 

 I know takeaway isn't for everyone we aren't suggesting that everyone rush out and buy chips. This is simply if you like the odd takeout but like to keep some dollars in your pocket. 

 

Do you have any other tips for cheap takeout?

 

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