Want to save money on your food costs? From selecting frugal recipes when meal-planning for the week ahead, to buying cheaper cuts of meat and shopping at budget supermarkets, being conscious of the amount I spend on food helps me to keep track of spending in general, and save more money.
Recently, I was delighted when money-saving website, Voucherbox chose to include one of my favourite cost-cutting recipes in their new e-cookbook. Published last week, the e-cookbook features budget recipes including starters, condiments, main courses and desserts, compiled by 22 food and lifestyle bloggers.
Each recipe states the preparation time required, number of portions, and cost per portion, so you’ll always know how much to cook, how long it’ll take and how much it’ll set you back.
Despite being low-cost, the titles alone of some of these recipes are enough to make me salivate; slow-cooked ox cheek goulash, shakskuka and soda bread, and goat’s cheese frittata – all proof that you really can eat well for less.
Quesadillas have always been one of my favourite cheap meals. They’re so quick and easy to make; you can fill them with just about anything you like, and they’re surprisingly filling. You can find my recipe for garlic chicken quesadillas in the e-cookbook, and it is also available below. Pair it with a starter and a dessert from Voucherbox’s new e-cookbook for a tasty three-course meal that won’t break the bank!
Garlic chicken quesadillas
- 2 tortillas
- 2 chicken thigh fillets sliced
- 50 g cheddar cheese grated
- 100 g mushrooms chopped (any kind you like)
- 2 garlic cloves finely chopped
- large handful fresh baby spinach leaves thinly sliced
- 1 tbsp fresh parsley finely chopped
- pinch freshly ground black pepper
- olive oil for frying
Fry the sliced chicken thigh fillets in a little olive oil over a gentle heat, until browned.
Add the chopped mushrooms and garlic and continue to fry for another 5-10 minutes, until softened.
While the mushrooms, garlic and chicken are cooking, cover one half of each tortilla with the grated cheddar cheese.
Add the sliced spinach leaves to the frying pan and cook for a further 1 minute, so the spinach begins to wilt slightly.
Remove the frying pan from the heat, and divide the chicken, mushroom, garlic and spinach mixture between the two tortillas, placing it on top of the grated cheese.
Fold each tortilla in half and place in a hot, dry frying pan for 2 minutes per side, or until the cheese has melted. Carefully press the edges of the tortillas together, allowing the melted cheese to ‘seal’ them.
Remove the tortillas from the pan and turn off the heat. Cut each tortilla in half and serve immediately.
Try dipping these into garlic mayo - it tastes amazing!
What’s your favourite budget recipe? Let me know in the comment box below 🙂