Ingredients

• 4 boneless skinless chicken breasts
• 1/4 cup chicken broth
• 1/4 cup zesty italian salad dressing
• 1 tsp italian seasoning blend
• 1 red onion chopped
• 2 cups broccoli florets
• 1/4 cup four cheese blend

Directions

Heat a small amount of oil or italian salad dressing in the bottom of a large skillet and cook chicken breasts with chicken broth covered for about 4 minutes on each side.

Add 1/4 cup of salad dressing, onions, and seasoning. Mix well. Cover and reduce heat to simmer cooking for about 5 minutes.

Add broccooli and continue cooking covered until vegetables are tender about 4 minutes.

Serve saucy chicken and vegetables over rice. Sprinkle on cheese while hot.

Ingredients

• 1 cup milk
• 1/2 cup applesauce
• 1/2 teaspoon cinnamon
• 1-1/2 teaspoons sugar

Directions

Shake all in container with tight-fitting lid or stir in glass until well blended.

Ingredients

• 1 lb hamburger
• 1 jar pizza sauce
• 1 Can buttermilk biscuits
• Mozzarella cheese, shredded

Directions

Cook hamburger and drain.
Cut each biscuit dough in half.
Place in greased 9X13 pan.
Mix pizza sauce and hamburger together.
Put mixture on top of biscuits.
Bake 325 or until biscuits are done.
Add mozzarella cheese.
Heat until cheese in melted.
Take out of oven and let sit 5 minutes before serving.

Ingredients

• 1 – 2 Tablespoons of light vegetable oil
• 1 onion, chopped
• 3 cloves of garlic, finely chopped or crushed
• 1 apple, peeled and finely chopped
• 1 green pepper, finely chopped (optional)
• 2 – 3 teaspoons of curry powder
• 1-2 tins of cooked chick peas (or soak dried ones overnight and cooked – cheaper)
• 1 can of tomatoes
• handful of raisins (optional)
• 2 tablespoons flaked coconut (optional)
• 1 cup frozen peas
• salt

Directions

Fry the onion, garlic and apple in the olive oil for a few minutes. Add the curry powder and stir for a minute or two. Add the tomatoes (chop them if needed) and green pepper. If you like really sweet tasting curry, then add the raisins and coconut. Cook for about 15 minutes at simmering level and then add your chick peas and cook for a further 10 minutes. Shortly before the end of cooking time put some frozen peas in, as these will go mushy if overcooked. Add salt to taste. We like this best with white basmati rice and lots of little toppings.

Ideas for toppings are chopped fresh tomato, cucumber, sliced banana (yes this does work!), sunflower seeds, avocado (not the most frugal ingredient but jam packed with nutrients), in fact anything you fancy!
A very frugal variation of this is to make potato and pea curry by replacing the chick peas with value tinned potatoes

Ingredients

• 1 pound/450 grams of ground beef
• 2 cans of chopped tomatoes
• 1 red pepper, seeded and chopped
• 1 onion chopped
• 1 can chili beans
• 2 Tablespoons Cumin, optional
• 2 tsp salt

Directions

Fry the ground meat and onions in a frying pan, until browned. Meanwhile, put the chopped peppers, cumin, tomatoes, kidney beans,salt and chilli powder into a saucepan and gently warm.
Add the drained, cooked meat to the saucepan, and simmer for 1 hour, or until the mixture has thickened to your liking.