Beef and Vegetable Casserole

This recipe takes some time to make, so perfect if you have some extra time on your hands (which most students do, let's be honest!) The actual preparation takes no time at all, but the slow cooking makes the beef really tender and tasty. I took this recipe from BBC Good Food (here) and didn't need to alter it too much as it's really simple and packed full of goodness (5 of your 5 a day!)

Things you'll need:

Serves 2-3*

• 1 x Pack of Casserole Beef (Steak or Diced)
• 1 x Onion 
• 1 x Carrot
• 1 x Leek
• 1 x Garlic Clove
• 2 x Celery Sticks
• 75g Mushrooms
• 500ml Beef Stock
• 2 x tbsp Tomato Puree

* This may seem like too much, but to save the awkwardness of only using half a carrot (etc), make a big Casserole and Freeze the other portions for a later date!

Price Overall: £5.71 (Approx)

Per Serving: £1.90 (3 Servings) 

Cooking Instructions:

1. Add a splash of Olive Oil and Fry the chopped Onion, Leek, Carrot, Celery and Garlic in a large saucepan and cooking gently for 5 minutes. Add the Mushrooms and cook for a further 5 minutes until transparent but not browned. Remove all vegetables from the pan and set aside.
2. Add a splash of Olive Oil and gently fry the diced Casserole Beef and then brown all over. Then return the vegetables to the pan and add the Beef Stock and Tomato Puree. Simmer on a low heat for 1 1/2 hours until tender.

Ensure that you check on the Casserole every 20 minutes or so, making sure nothing is sticking to the bottom of the pan and keep everything moving - the last thing you want to do is burn it! Feel free to leave it to cook for longer if you want the beef to be more tender. Serve with Mash Potato! A super cheap student dish and a great replacement for those Sunday Roasts you might be missing!

New Potato, Green Bean, Tomato and Chorizo Salad with Grilled Halloumi

Lunch Salad

Another lunch option, which is perfect for taking to the library and cooked the night before/that morning and stored in tuppleware. Packing your own lunch obviously saves you money but also time - if you've got a deadline then you won't need to stand queueing for your lunch when you could be ploughing through that essay.

Things you'll need:

One Portion

*Warning - these measurements aren't exact because it really depends on how much you eat.

• Handful of New Potatoes
• 3 x Halloumi Slices
• 6 x Green Beans
• 5 x Cherry Tomatoes
• 1/5 Chorizo (Optional)

Price Overall: £1.65/£2.10

An average lunch bought on campus for me works out at around £4 - so immediately saving yourself cash!

Cooking Instructions:

1. Chop the New Potatoes in half and boil for 12 minutes until soft (but not dissolving!) Add the Green Beans for the final 3 minutes.
2. Meanwhile, Grill the sliced Halloumi, flipping over once so both sides are golden. (Keep you're eye on this - can burn easily!)
3. Drain the Green Beans and Potatoes and set aside. In the same pan quickly fry the Cherry Tomatoes and Chorizo (Optional) for 1 minute, then set aside also.
4. Slice the Grilled Halloumi and add everything together in a tuppleware container and cool before storing in the fridge, ready to take with you later on!

Asparagus, Courgette and Pesto Risotto

Asparagus, Courgette and Pesto Risotto

Another Vegetarian option with enough flavour for any carnivore to appreciate also. I ate a meal similar to this in the restaurant Cote and then recreated it for this blog, inspired by a Tesco recipe (here)
It was surprisingly easy, cheap and really tasty! Plus, it contains 3 of your 5 a day! Pack in the veg whilst enjoying the taste - not a combination most students (Veg-haters) can achieve.

Things you'll need:
Serves 2

• 175g Risotto Rice
• 50g Asparagus Trimmed (I sliced in half lengthways)
• 50g Courgette (Cut into chunks)
• 1 x Small Onion
• 1/2 Litre Vegetable Stock
• Tea Spoon Green Pesto
• Handful of Rocket (Optional)
• Grated Cheddar/Parmesan Cheese (Optional)

Approx Price Overall: £3.10/£3.90

Approx Per Serving: £1.55/£1.95

(Based on Tesco.com prices)

Cooking Instructions:

1. Melt oil or butter in a deep saucepan. Then fry the onions until transparent. Then add the Risotto Rice and a splash of stock. Once the rice has absorbed the added stock, add it more and more until you have used it all up. Remember, less is more: don't flood the rice and keep it on a low simmer.
2. Meanwhile, place the Courgette and Asparagus into boiling water and cook for 3 minutes, then drain.
3. Once the Risotto Rice has absorbed all the liquid and is soft and edible, add the vegetables, pesto and grated cheddar (optional) and stir together for one minute. Then serve with a handful of Rocket (Optional).

One of my cheapest blog recipes due to the absence of meat, and it wasn't a problem at all.  The only down side to this recipe is you have to be patient, as with any Risotto. Don't flood it with liquid, add it gradually and take it off the heat at just the right consistency: not too liquidy but not too dry. This was my first time cooking Risotto and it worked out fine!

Recipe dedicated to my dear friend Grace McCrum. A risotto lover, study-buddy and long term friend.

Chicken and Leek Pie

Chicken and Leek Pie with Sweet Potato Chips

This Chicken and Leek Pie is lighter because of it's filo pastry topping (as opposed to buttery puff pastry.) Filo Pastry can be kept in the Freezer and then just pull it out to defrost with your chicken on the day! It's full of vegetables whilst still being super creamy, using low-fat alternatives at the same price as ordinary products! This recipe was taken from BBC Good Food (here) and kept more or less the same ingredients. 

Things you'll need:

Serves 2

• 2 x Chicken Breast
• 1 x Carrot
• 1 x Leek
• 85g Light Soft Cheese (or Low Fat Creme Fraiche)
• 225ml Chicken Stock
• 1/4 Filo Pastry Sheet
• 1 x Sweet Potato 

Total Price: £2.74 

Per Serving: £1.37

Prices based on Tesco.com

Cooking Instructions:

1. Cut the Sweet Potato into chunks and spread in a roasting dish. Sprinkle Olive Oil, Salt and Pepper over them for that extra seasoning. Put into the 180 Degree Oven to cook for 30 Minutes until crispy and Golden.
2. Meanwhile, Heat 1 tsp oil in a medium frying pan. Fry the chicken until browned, remove from the pan and set aside. Add the leek and a splash of water, and gently fry until soft, about 7 mins. Add the carrot and cook for 3 mins more. 
3. Pour in the stock and boil until reduced by half, then add the mustard and soft cheese, stirring well to combine. Return the chicken to the pan.
4. Divide the mixture into 1/2 separate ovenproof dishes (depending on how many are eating) and top each pie with a sheet of filo pastry. Brush with a dash of olive oil and put in the oven with the wedges for 15 minutes until the pastry is golden. 

It may initially seems like a lot of effort, but it honestly isn't and the results are well worth it! I cooked the mixture in one ovenproof dish (enough for 2) and stored half of it in a tuppleware box in the fridge for another portion later in the week. 

A light, tasty alternative to thick creamy chicken pie. Well worth giving a try.

Sticky Lemon Chilli Chicken

Similar to a stir-fry, this is another easy, throw-together meal. The only differences are that the chicken is crispier and the sauce is homemade from some simple fridge ingredients. Really tasty, and easy to keep back any bits you don't eat for a light lunch the next day.

Things you'll need:

Serves 1-2

• 2 x Chicken Breast
• 4 x Spring Onion
• 1 Pepper
• Fine Thread Egg Noodles (1-2 Portions)
• Tbsp Honey
• 1 x Lemon (Juiced)
• Tbsp Sweet Chilli Sauce
• 2 x Tbsp Cornflour

Price Overall: £1.70 (Approx)

Per Serving: 85p

Cooking Instructions:

1. Dice the Chicken Breast into bite-size pieces and coat in the Cornflour with some seasoning (Optional) Heat oil in a frying pan and fry the Chicken until crispy.
2. Then add the sliced Pepper and Spring Onions (Keep some Spring Onion back raw as a finishing touch at the end). Stir Fry the vegetables until tender (or your preferred crunchiness). 
3. Cook the noodles according to package instructions.
4. Mix together the Honey, Sweet Chilli Sauce and Lemon Juice as your sauce. Add to the pan with the Noodles. Stir Fry together for 1 minute and then serve.

The fine thread egg noodles make the dish really light and easy to digest, meaning you aren't left with that bloated feeling. A really quick supper using staple cupboard ingredients, producing enough to double as a lunch for the next day!

Chicken Kebabs with Crunchy Salad

Chicken Kebabs with Crunchy Salad, Greek Yoghurt and Toasted Pitta Bread

Another low carb, quick and easy meal, where you can prepare most of the ingredients a day in advance. If I'm entirely honest, a greasy kebab is definitely a guilty pleasure of mine as a student after a night out. So this is a bit like satisfying those cravings but in a productive, healthy way!
WARNING: this recipe comes with a health hazard - take it easy on the garlic, especially if it's a pre-night out meal!!

Recipe has been taken from 'Cook Yourself Thin' here. But I've cut out some of the ingredients to make it cheaper, without losing the flavour.

Things you'll need:

Serves 2

• 2 x Chicken Breast
• 1 x Bag of Ready made crunchy salad (I bought this one from Tesco)
• 2 x Wholemeal Pitta Bread
• 1 Small Pot of Fat Free Greek Yoghurt (150g)
• 1 x Lemon
• 1 x Garlic Clove
• 2 Tbsp Olive Oil
• Sprinkle Paprika
• Sprinkle Oregano

Price overall: £2.80 (Approx)

Per Serving: £1.40

Cooking Instructions:

1. For the Chicken Marinade, mix the Olive Oil, juice of one Lemon, Half Garlic Clove, Paprika and Oregano together. Slice the Chicken into chunks and slide onto your Kebab sticks. Place in a bowl and pour over the marinade for any time between 1-12 hours.
2. Separately, mix the Yoghurt, some Lemon Zest and other half of Garlic (add Black pepper to season if you want).
3. Toast the wholemeal pitta bread and then add your Crunchy Salad on top. Then pour the Yoghurt mixture on top.
4. Grill the Chicken Kebabs until golden in colour and cooked all the way through (about 12 minutes - keep your eye on them) Then place on top of your Yoghurt Mixture and Serve.

If you are on a really tight budget, skip the marinade for the chicken. It adds flavour and is delicious but not essential. If you're a kebab loving student - this is for you!

Warming Veggie Curry

This vegetarian dish is low calorie, low fat and delicious. So quick and easy to make and, best of all, CHEAP! A nice winter warmer and without the bloated meaty feeling afterwards, and packing in 3 of your 5-a-day!

Things you'll need:

Serves 2

• 1 x Small Butternut Squash. Peeled and cut into think slices
• 1 x Onion
• 1 x Low Fat Coconut Cream Can
• Half Pack French Beans
• 1 x Naan Bread
• 1 Tbsp Thai Red Curry Paste
• Olive Oil

Price Overall: £2.89 (Approx)

Per Serving: £1.45 (Approx)

Cooking Instructions:

1. Heat Oil in a pan and gently fry Butternut Squash and Onion for 5 minutes until golden. Add the Curry Paste and stir for 1 minute more
2. Mix the Coconut Cream with 300ml of Boiling Water. Pour into the pan and Simmer for 10 minutes
3. Add the Beans to the pan and cook for 3-5 minutes more until everything is tender. Serve with warm Naan Bread.

This meal is really delicious and you don't really miss the meat! And any Vegetarians reading, I urge you to try this one! 

Turkey Rosemary Skewers and Middle Eastern Salad

Turkey and Rosemary Skewers with Middle Eastern Salad

This low carb dish is light, healthy and tasty. It's more of a Summery dish but if you're not too fussed then cook away! Turkey is a leaner meat than beef and contains less than 2g of Saturated Fat as opposed to the 4.5g that red meat contains. And with Christmas just around the corner, Turkey is definitely 'in season', therefore Tasty!

I've taken the recipe from Tesco Healthy Living (here) and adapted it slightly for student satisfaction!

Things you'll need:

• 2 x Turkey Breasts
• Cherry Tomatoes
• Half Cucumber
• 4 x Spring Onions
• 1 x Tortilla/Flat Bread
• Kebab Sticks (Super Cheap)

Price: £3.60 Approx

Per serving: £1.80

(For the Turkey marinade - Optional, but gives it better flavour)

• 3 Tbsp Honey
• 1 Garlic Clove
• 3 Tbsp Olive Oil
• Rosemary (Dried or Fresh - Dried is cheaper and lasts longer)

Total Price: £4.10 Approx

Per Serving: £2.05

This amount caters for around one dinner and lunch. I managed to get 6 Kebabs out of it and ate 4 of them for Dinner and saved the other 2 for lunch.

Cooking Instructions:

1. Cut the Turkey into long thin strips and then thread onto the Kebab sticks. Place in a shallow bowl and sprinkle with Rosemary.
2. Mix the Honey, Olive Oil and Crushed Garlic together until it forms a liquidy paste. Pour 3/4 of it over the Turkey kebabs and leave to marinade for 15 minutes (or longer, if you have time)
3. Chop the Cherry Tomatoes, Cucumber and Spring Onions and mix together for your 'Middle Eastern' salad. Then place your tortilla/flat bread until the grill for 1-2 minutes (Keep your eye on it!) until golden brown on both sides. Remove it, allow to cool and then snap it into little pieces and spread in amongst your salad.
4. Finally, grill the Turkey kebabs for 5-6 minutes, turning once, until golden brown in colour. Serve with the salad.

There you have it.  A light tasty summery dinner which doubles perfectly for a meal the next day - what more does a student want?

Get your 5-a-day Beef Stir Fry

Beef Stir Fry

This super quick stir fry is healthy, cheap and easy. For students, it's perfect. Chicken is also an option if you're not a big red meat fan, but alternatively, beef is a nice change from Chicken! Also, If you do enough Veggies with it, you don't need the noodles. This recipe doubles as a no carb, low fat, light dinner.

Things you'll need:

Serves 2

• Thin Cut Sirloin Steak (Chopped into thin slices)
• Tenderstem Broccoli 
• 1 Pepper
• 1 Onion
• Stir-Fry Sauce (Optional)*
• 1 x Noodle Portion (Optional)

Price per serving: £2.85/£3.40 with Optional Items.

As with any Stir Fry, you can add other vegetables to get your 5-a-day such as Carrot, Pak Choi, Asparagus or Mushrooms.

*WATCH OUT when using ready-made Stir Fry sauces, check the nutritional information as some are high in salt or sugar (such as Chinese sauce or Sweet Chilli). 

Instructions:

1. Gently fry the Chopped Onions for 1-2 minutes
2. Add the Beef strips and continue to fry on a low heat to avoid the beef going too dry. Fry for a further 2-3 minutes until beef is coloured.
3. Turn up the heat slightly and add the remaining Vegetables and toss in the pan continuously until soft. Then stir in the ready made sauce (Optional).
4. Meanwhile, cook the noodles according to packet instructions (Optional) and then add to the stir fry and mix together.

A Stir Fry should be a staple student meal, as you can pack in as much Veg as you want and it's so easy and quick. Another option (which can sometimes turn out cheaper but not always) is buying the ready prepared stir fry vegetables, which saves time on prepping the food!

Somerset Stew and Mash (Veggie Option too!)

I have literally just put my empty bowl in the dishwasher and immediately felt the need to blog this recipe. A recipe I found on BBC Good Food (here) with my own studenty spin on it. This recipe cooks for 3-4 people so it's great to save and freeze for a day when you're in a rush! This is actually a Vegetarian dish, but as I have a bit of a soft spot for meat, I did add Chorizo to this one - although it would still be delicious without.

Things you'll need:

(Serves 4)

• 1 Onion Chopped Finely
• 1 Garlic Clove (Optional)
• 1 Leek Chopped
• 1 Carrot Chopped
• 1 Can of Butter beans
• 1 Can of Cannelloni Beans
• 1 x Tinned Chopped Tomatoes
• 1 x Vegetable Stock Cube dissolved in 250ml Boiling Water
• Splash of Oil
• 30g Chorizo Chopped (Optional)

(1 x Potato per person for Mash, also Optional)

Price per serving: 64p

Including Chorizo and Mash: £1.05

Cooking Instructions:

1. Fry the Onion, Garlic, Leek and Carrot in Oil in a Frying Pan on a low heat until tender but not coloured. 
2. Add all the other ingredients and simmer for 20-25 minutes until sauce has thickened.
3. (Optional) Boil potato(es) under tender, then add butter and mash with a splash of milk.

A super quick, easy, winter warming and my cheapest recipe I've blogged to date!! Totally student friendly and delicious.