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Christmas leftovers: Bubble & Squeak



Bubble & Squeak

Christmas is the most expensive time of the year. The decorations, the presents, the endless booze, the trips to the pub - everything adds up. The festive cheer shared with family at Christmas is priceless, but unfortunately the food bill isn't. And most hosts will agree they will always overbuy, as it's better to have 'too much than too little.' So when you hit your post-christmas blues, pick yourself up by using up your leftovers and save your hosts a whole load of money! It's like Christmas dinner all over again - what's not to love?

Cooking Instructions:
  1. Peel, chop, boil and mash an extra potato (or more, depending on how many you're feeding) - you need a lot of mash!
  2. Chop up all your leftovers - turkey, gammon, roast potatoes, parsnips, mash, swede, and not forgetting the sprouts. Add small amounts of the bread & cranberry sauce.
  3. Start frying the meats in a pan until it starts to brown, then add everything else (excluding the mash) and fry for 5 minutes, then add the mash and smooth it out to cover the base of the pan. 
  4. The bottom will slowly become crisp, at which point you can create a hole in the mixture and break an egg into it. This will cook in between the bubble & squeak. 
  5. Scoop the mixture out, it'll look messy and taste amazing. Crispy on the bottom, soft in the middle. Runny yolk of the egg to go with it. 
Next time you go to throw out your Christmas food, think again. This is something I did for my family for the first time this year, but it went down so well I think it'll be an annual money-saver!

Salmon, Coconut and Lime Parcels


Salmon, Coconut and Lime Parcels served with stir fried vegetables and rice

Here's a recipe I found on Tesco real food which I chose to accompany with as many vegetables as I could find in my fridge! I'm going to suggest a really simple way to cook this original recipe which allows you to add lots of vegetables without any extra effort! Also, the beauty of this dish is that you have the option to have rice, noodles or no carbohydrates at all. And taking only 20 minutes to put together, this super healthy supper has got to be tried.

Things you'll need:
Serves 2
  • 2 x Salmon Fillet*
  • 1/2 x Courgette
  • 6 x Spring Onions
  • 1/2 x Pepper
  • 1/2 x Lime
  • 1/2 x Chilli 
  • 1/2 Can low fat Coconut milk
Price overall: £4.60
Per portion: £2.30

*Remember to use Frozen salmon fillets which are cheaper per portion!

Cooking Instructions:
  1. Preheat the oven to 170 Degrees.
  2. Slice all the vegetables lengthways thinly, as you would for a stir fry.
  3. Tear two large rectangles of foil and place a Salmon fillet in the centre of each one. 
Salmon Parcels: before and after
3. Cover the Salmon with the sliced Pepper, Courgette, Spring Onions and Chilli, and pour half the Low fat Coconut Milk into each parcel to surround the salmon.
4. Bake in the oven for 15 minutes until salmon is cooked through and vegetables are tender
5. Serve with either Noodles or Rice and squeeze over your Lime for an extra bit of flavour just before you tuck in!

Cooking all the vegetables in the parcel means you have no washing up - wahoo! And the salmon poaches in the coconut milk and the vegetables are steamed on top. Delicious!

You have so many options with this dish, and it's perfect if you've had a few unhealthy days and want a bit of a detox - throw in extra vegetables like Pak Choi, Okra and Mushrooms (there's no such thing as too much veg!) Serve with brown rice or wholewheat noodles if you need the extra energy kick. 

Thai Chicken with Cashew Nuts


Thai style Chicken with Cashew Nuts

So the reason why my blog has been abandoned for a short while is because I've been in Thailand! However, I've come back armed with new inspiration for great tasting food, whilst keeping my money-saving student head screwed on. Here's a brand new Thai style dish which is light on the stomach and wallet and really tasty!

Things you'll need:
Serves 2
  •  2 x Chicken Breast
  • 1 x Small Onion
  • 4 x Spring Onions
  • A handful of Cashew Nuts
  • 1/2 Chilli
  • 1 tbsp Soy Sauce
  • 1 tbsp Fish Sauce
  • 100g Brown Rice*
*Brown rice is the healthiest option, but, if you're happy to spend slightly more, my version was made with some Thai style Lemon and Herb infused rice (see here). My pricing will be based on brown rice costs.

Price Overall: £1.92
Per Serving: 96p

Cooking Instructions:
  1. Fry the Cashew Nuts gently in oil until toasted brown. Remove from pan.
  2. Fry the chopped Onion and thinly sliced Chicken in the wok until brown.
  3. Add the Soy and Fish sauce and stir fry
  4. Immediately add the chopped Spring Onions, chopped Chilli and browned Cashew Nuts and stir fry for 1 minute. Serve with rice.
At under £1 a portion, this Thai delicacy is well worth a try! This 15 minute meal is also perfect if you're tight on time. Bored of the same old stir fry? Definitely give this one a go. 

Chicken and Summer Vegetable Salad


Chicken and Summer Vegetable Salad
As much as I've described this as a 'summer vegetable salad', that doesn't mean it isn't tasty all year round. This is a hot salad with a light Orzo pasta, which stays by you without bloating you. Plus, it's packed full of all things vegetables! Which is good news!

Things you'll need:
Serves 2
  • 2 x Chicken Breast
  • 1 x Pepper
  • 160g Green Beans (Half a normal pack)
  • 160g Broad Beans*
  • 150g Orzo Pasta**
  • 75g Feta (Optional)
* Buy these frozen to avoid them going off! See here
** If you're not sure what Orzo pasta looks like, see here

Price overall: £2.53
Per portion: £1.26 
With feta: £1.54

Cooking Instructions:
  1. Slice the Pepper into chunks, pour over a little olive oil and roast in the oven at 180 degrees for approximately 20 minutes.
  2. Meanwhile, griddle/pan fry the Chicken breasts in a little oil until golden brown on both sides and cooked through. This will take around 15 minutes.
  3. With 10 minutes to go, cook the Orzo Pasta according to packet instructions. 
  4. With 5 minutes to go, add the Green Beans and Broad Beans to the Orzo Pasta and continue to cook until soft.
  5. Finally, drain the Orzo Pasta and Green & Broad Beans and crumble over the Feta (Optional), remove the roasted Pepper from the oven and add to the mixture. Slice the cooked Chicken Breast and place on top of the salad.
There you go! It may sound more complicated than it really is, just keep an eye on your timings and nothing will go cold. But on that note, this meal can easily be stored as leftovers for a library/work lunch the next day if you don't manage it all! One of my favourite recipes recently which I would definitely recommend to students.

Re-fried Bean Quesadillas

A quick lunch: re-fried Bean Quesadillas
This super cheap recipe doubles as a lunch or dinner, and can easily be made for one or many people! The absence of meat makes it cheap and quicker to make. And the spices mean it packs that Mexican punch to excite your average mealtime.

Things you'll need:
Serves 3
  • 6 x Wholemeal Tortilla Wraps* (two per person)
  • 1 x Can kidney beans/mixed beans
  • 1 x Small Onion
  • 1 x Clove Garlic
  • Tsp Cumin
  • Tsp Paprika
  • Grated Cheddar (Optional)
* If this is for lunch, one tortilla per person is fine. If you're hungry or this is a main meal then use two per person. Remember to go wholemeal!

Price overall: £1.44
Per Portion: 48p

Cooking Instructions:
  1. Chop and gently fry the Onion and Garlic until soft
  2. Add the Beans and heat through. Then crush them with a fork into a paste
  3. Season with the Cumin and Paprika, and salt and pepper if you fancy. Stir altogether
  4. Tip the mixture into the middle of a Wholemeal Tortilla Wrap and then either fold in half or, if using two, place the other one on top.
  5. Then place the Quesadilla in the same frying pan and cooking either side for 2 minutes each until crispy and golden brown. Serve on its on or with a salad.
Fed up of the same old sandwiches? At a fraction of the price, you have to give this one a go! If you want to go all out, add jalapenos/chillis, sour cream and/or salsa as well. A super tasty casual meal for any lunch or dinner time.

This recipe was taken from BBC Good Food

Alcohol: Making the right choices


Following on from one of my first blog posts, and a concern of mine which prompted me to begin this blog in the first place (University: to drink or not to drink), I'm now taking this concept further. Myths around our alcoholic beverages, the right choices, the wrong choices, the better choices: you want to get drunk, not fat. This post, as with all my others, is directed at Students. As discussed in my first alcohol post, consumption of alcohol is a part of University life and one which is enjoyed immensely by the majority of students. I would never have considered cutting alcohol out altogether during my studies, but sometimes there's not always a need for it, and you can save yourself money and calories.

Alcohol Habits
Firstly, ask yourself the question: how many days of the week do you consume alcohol? If the answer is four-five times a week, you might think about linking that to your weight gain or lack of results despite exercising. As an ex-student myself, there was a period of time where my flatmate(s) and I would have a crate of beer in our halls at all times. However, it meant we found ourselves dipping into it almost every night, and spending up to £15 a week on it. When we decided to stop, we found ourselves going for alternative options, saving ourselves money and calories. A simple solution, if you think about it, and you'll notice the difference almost immediately.

The best way to limit your alcohol intake is to try and limit your drinking to nights out only, as opposed to casual drinking at home. My nights out were Wednesdays and either Thursdays or Fridays. I started thinking of these days as my student 'weekend', and therefore those days were acceptable for me to drink what I like. Sooner or later I found that I was only drinking 2-3 times a week, automatically limiting my alcohol intake and feeling much more energetic and alert on a day to day basis.

Which alcoholic drinks are the 'healthiest'?
Now, in my opinion it seems ridiculous to put healthy and alcohol in the same sentence, because here's your answer: they're not. However, in terms of making the better choices, here's some helpful information.

Beer
Beer is probably the worst (outside of certain cocktails) for calories per glass. A pint of Larger ranges from 170 calories (Fosters, Becks Vier) to 250 calories (Stella, San Miguel). Generally the 5% lagers will have more calories than the 4% ones, unsurprisingly. Bottled lagers such as Budweiser and Carlsberg Export are around 135 calories. There are, of course, 'Light' beers, which range from 90-100 calories. But in my opinion you do compromise on the taste. If you're only drinking 2-3 times a week, you may as well drink something you enjoy. So bare that in mind if you're thinking of sinking a few pints down the pub.

Wine
Wine has been known to be marginally better than beer, but it obviously depends on your quantities. A standard pub serving of red wine comes in at 120-140 calories. And a standard pub serving (175ml) of white wine comes in at 130-150 calories. But if you're planning to sink the whole bottle, we're talking 700 calories. So by the glass, it's better than beer, but when you have the temptation of the whole bottle it could be a different story.

Spirits
This is the main one, especially for students. Spirits on their own are pretty low in calories (most are under 100 calories). However, mixed drinks have the potential to become calorically disastrous. Once you start adding mixers to your 100 calorie shot of alcohol, things soon start adding up. Mixers such as fruit juices (Cranberry/Orange) can contain up to 136 calories on their own because of their sugar content. A jagarbomb (jagarmeister and red bull) contains 156 calories. The other mistake people make is reaching for the cordials, which are hidden sugars likely to increase your drink in calories. Try diet sodas, slimline tonic or soda water as a mixer for a drink just over 100 calories.

Use the Drink Aware website for more information on calories: here.


To sum up, here's a list of tips to consider:

1. Try to limit your drinking to your big nights out (2/3 times). If you happen to have 3/4 big nights out a week, then move onto the next step for alternative advice.
2. Set a budget. If you only take out £20 cash, you will only spend £20 cash. Don't do the typical mistake of taking out your card and waking up with heartbreaking figures written on receipts.
3. Go for a smaller one. If you go for a single rather than a double, or bottled beer instead of a pint, you're automatically cutting down whilst still being involved.
4. Stay hydrated. Don't go for alcohol if you're really dehydrated. You'll drink it faster and therefore more of it. Quite a few studies suggest drinking a glass of water with each drink you buy, which doesn't suit everyone. But ensure you hydrate properly before you start drinking.
5. Take it a day at a time. If you currently drink 4-5 times a week or more, try cutting out one day a week until you reach your target. For example, make tuesdays a non-alcohol day. Every day you do is a step in the right direction. 

One-pan Salmon with Roast Asparagus


One-pan Salmon with roasted Asparagus, Potatoes and Tomatoes

This is such a simple meal which requires no effort at all. And what's best is that it's quick, cheap and healthy if you pick the right ingredients. I've taken this recipe from BBC Good Food (here) and barely needed to change anything! Some recipes include squeezes of lemon or more exotic looking vegetables, but sometimes simple is best, and this recipe is delicious and perfect for a mid-week meal.

Things you'll need:
Serves 2

  • 2 x Salmon Fillet*
  • 2 x Small Baking Potatoes
  • 10 x Cherry Tomatoes
  • 200g Asaparagus (Chop the bottoms off)
* Buy salmon fresh from frozen in these packs - works out cheaper per portion!

Price Overall: £4.20
Per serving: £2.10
Approx, based on Tesco prices

Cookings Instructions:
  1. Preheat the oven to 200 Degrees. Slice the Baking Potatoes into bite-size chunks and scatter in a baking tray with some oil, salt and pepper. Bake in the oven for 20 minutes until starting to brown.
  2. Toss the Asparagus in with the sliced Potatoes for a further 15 minutes.
  3. Throw in the Cherry Tomatoes and nestle in the Salmon Fillets and continue to cook for 10-15 minutes until salmon is cooked through. Then serve.
At just over £2 a portion, this dish is affordable, delicious and so easy to make! You're guaranteed to have your housemates jealous when you pull this colourful fun dish from the oven.


Gordon Ramsay's Pork and Sauté Vegetables


Gordon Ramsay's Pork and Saute Vegetables

This dish is inspired by a Gordon Ramsay recipe, but I have replaced the original meat ingredient (Veal) to Pork because it is cheaper and more readily available from supermarkets. There are no carbs in this dish, you can easily add potatoes or rice if you wanted to, but I went without and doubled my veg intake instead and felt perfectly satisfied. I improvised a sauce to go with the Pork which soaks up all the juices - really easy and delicious! 

Things you'll need:
Serves 2
  • 2 x Pork Steaks
  • 1 x Courgette
  • 1/2 x Aubergine
  • 1/2 x Pepper
  • 200ml x Creme Fraiche*
* I also added chopped apple to my sauce, just because it goes really well with Pork! But if you want to really cut your costs, don't bother with the sauce, it's completely up to you.

Price Overall: £3.36
Per serving: £1.68

Cooking Instructions:
  • Place the Pork Steaks in a frying pan with a little oil. Fry for around 10-15 minutes, turning half way until golden brown on both sides.
  • Meanwhile, chop the Courgette, Aubergine and Pepper into 1cm cubes. 
  • Place the vegetables in a frying pan with a little oil and fry for 5 minutes until just tender.
  • Just before serving, add the Creme Fraiche to the Pork in the pan and scrape any juices from the bottom of the pan, the sauce should be a creamy brown colour. Serve with your saute vegetables.
Always remember, white meat tends to contain less saturated fat than red meats, so it's always good to vary your diet and have a night off from chicken with a dish like this! Plus, the vegetable quantities I've stated above can easily be changed if you want to pack more goodness into your dish, or if you're worried the lack of carbs will leave you hungry - just add more veg! This student take on a Ramsay recipe is quick, delicious, and has little ingredients to shop for. 

Spicy Turkey Chilli


Spicy Turkey Chill

A low fat alternative to beef which still provides tasty chilli flavour. Turkey, in comparison to beef, is leaner and cheaper. This recipe also constitutes as low carb because you have the option to add them or not. It can be accompanied by rice, a jacket potato, pitta bread, wedges or (as I chose) a flatbread. Whether you need the energy fuel or not, here are the details of this lean, low fat retake on the traditional Chilli Con Carne!

Things you'll need:
Serves 2
  • 250g Turkey Mince*
  • 1 x Pepper
  • 1 x Onion
  • 1 x Can Red Kidney Beans
  • 1 x Chopped Tomatoes
  • 1/2 x Chilli Pepper
  • 1 x tsp Cumin
  • 100ml Beef Stock (Optional)**
* These days, Turkey breast mince is the same price as minced beef. However, Turkey thigh mince is a lot cheaper!
** Some people might miss the normal 'beefy' taste of their chilli, so add a stock cube to enhance some of that flavour instead.

Price overall: £2.41
Per Serving: £1.20

Cooking Instructions:
  1. Heat Oil in a Large Pan. Add the chopped Onion and fry until golden. Then add the Turkey Mince, break the mince apart and cook until browned
  2. Add the chopped Pepper and Chilli Pepper until soft
  3. Add the Cumin, Red Kidney Beans, Chopped Tomatoes and Beef Stock (Optional) and stir altogether. Simmer for 15-20 minutes. 
A relatively quick, cheap and tasty meal which is suitable for any night of the week. This is also a good dish to cook up for a group of friends or cook larger portions to freeze for another time. So next time you fancy a bit of warm comfort food but don't want the extra sat fats, make the substitution from beef to Turkey.

Zesty Fish with Crushed Potatoes and Peas


Zesty Fish with Crushed Potatoes and Peas, Spinach and Capers

I really really enjoyed this dish! It was light, full of flavour and I used ingredients I wouldn't normally cook with. The main difference with this recipe is the sauce: it's super thin and made up of only a few ingredients, much easier and saves on time. Adapted from recipe here on BBC Good Food.

Things you'll need:
(Serves 1)
  • 1 x White Fish Fillet*
  • 1 x Potato
  • 3 x Tbsp Frozen Peas
  • 2 x Tsp Capers
  • 1/2 a Lemon (juice)
  • 1/2 bag Fresh Spinach or blocks Frozen Spinach**
  • 1 x Tbsp Olive Oil
* I used Trout but any white fish fillet will do. As I've mentioned on My Top 10 Money Saving Tips you can buy these fresh in frozen packs for much cheaper.
** Similarly to above, Frozen Spinach is cheaper and still locks in all the flavour. All that's required is heating the blocks in a saucepan to break them down.

Price per portion: £1.24

Cooking Instructions:
  1. Mix together the Olive Oil, 1/2 Lemon juice and Capers.
  2. Peel and slice the Potatoes and put them in boiling water for 15 minutes (approx) until tender. 
  3. With about 8 minutes to go, fry the White Fish, turning half way through until both sides are golden brown and the fillet is cooked through. Pore in the sauce mix at the last minute just to heat through.
  4. Meanwhile, wilt the Spinach in frying pan with a little oil until it breaks down.
  5. Mash the Potatoes and Peas together and serve with the wilted Spinach and pan-fried Fish.
Affordable, quick and super delicious! Try not to worry too much about timings, if your mash is ready before your fish, you can always have it ready to serve and cover it with tin foil whilst you cook the rest. I wish I could eat this all over again - give it a go!



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