Inexpensive tasty food at home

Many are now interested in how to cook economically, without spending a lot of money on food, but at the same time to make it tasty, healthy and satisfying. And it is not as difficult as it might seem at first glance. Let's see how to save money on food, without prejudice to their households, and so that this does not affect health. On the website in the section "Cooking economically" you can see the most simple and delicious dishes from cheap products, and make sure you can significantly reduce the cost of food, and spend money on other needs.

We save on meat

Meat is probably the most expensive product of all the components of the everyday menu. Although the fish are not cheap now. Let's see how these products can be replaced or reduced at the expense of other useful products.

How to cook simple and tasty food without meat

Beans, peas, chickpeas, lentils - useful, satisfying, may well save you a budget for food. For example, look at the recipe for preparing a bean pate - you can eat it pretty good with it. And by their useful properties beans do not lag behind the meat, but in many ways and surpasses it. If you do not want no meat at all - you can mix, for example, minced meat for cutlets with boiled beans.

It will also be tasty to cook borsch not with meat, but with beans, soup - with peas, roast potatoes with chickpeas. But lentil soup is generally nutritious and a wonderful dish that can completely replace the whole dinner. For this you need to put more lentils, and you get such a nourishing stew, that it is quite possible to eat it at lunch.

Lentils can be cooked delicious burgerswho will be happy to eat your household. You can make a salad of lentils with potatoes, canned food, peas and quite well for breakfast.

We use offal instead of meat

If you have not done this yet, I highly recommend it. By-products are very helpful in terms of saving money. From the liver, you can cook a lot of dishes - liver cake on festive table, fried liver at sour cream sauce to any side dish. Add to this fresh vegetable salad and get a great meal for lunch.

From the liver (pork, chicken, beef) you can make a wonderful paste. It cannot be compared with store pies stuffed with all sorts of rubbish, tasty and easy to prepare. Look here for a recipe that will help you out for breakfast sandwiches and added to the pasta for lunch.

Chicken hearts and ventricles can be cooked a wonderful dish by frying out with onions and stewing in sour cream sauce. Prepare a side dish of mashed potatoes or buckwheat porridge and get a great option for a budget and tasty lunch.

With the kidneys, you can cook a tasty pickle, which your household will enjoy, from pork or beef tails - a nourishing soup, from chicken wings - tasty soup with noodles. With offal, you can fry patties or pancakes. It is only necessary to boil everything, cut, overcook a little with onions, twist through a meat grinder - and the filling for the pies is ready - economically and simply.

Dilute meat with vegetables

You can also very well save on food, if you add vegetables to meat. For example, cook chicken meatballs with vegetables, and get a hearty meal with a minimum of meat, tasty and healthy. Any side dish will suit them, and the eggplant salad will complement the dish and get a hearty and tasty lunch.

You can also dilute the meat gravy to garnish. Take a piece of any meat, cut into pieces. Fry onion in butter, add meat, chopped vegetables (bell pepper, tomatoes, carrots, stew until ready. Add spices, greens, a couple of spoons of sour cream - you have a tasty gravy.

Sparing meat

From a piece of meat in 1 kg, you can fry chops and eat everything at once, or you can cook several dishes from it. For example, with 300 grams of meat you get a wonderful tasty pilaf, 300 g will go to borscht, and another 400 g - on delicious chops, in which we add potatoes, onions and carrots, and we get three dishes, delicious and satisfying, from which you can feed your household for several days.

Buy bones with meat

The bones, on which there are remains of meat, are not expensive, and you can cook several dishes from them at once. Boil broth for soup or borscht from the bones, remove the bones, cool, select the meat from them. In a pan, fry the onion, grated carrot, add the meat from the seed, a couple of spoons of sour cream, salt, pepper, greens and get the perfect gravy to the side dish.

Use mushrooms

With mushrooms you can cook a lot of tasty, hearty and healthy dishes. For example, potato pie with mushrooms is a wonderful breakfast for the whole family, potatoes fried with mushrooms are an excellent lunch, and if you add another salad to it, you can have a wonderful and hearty meal for dinner. You can also add mushrooms to salads, as well as beans, for example, in a vinaigrette or potato salad with cucumbers and eggs. With mushrooms, you can stew cabbage, cook soup or make roast.

Use a pumpkin

Even if you think you don’t like a pumpkin, try cooking a pumpkin-curd casserole out of it, or fry pumpkin pancakes, or bake an apple and pumpkin pie, and you will understand how it is tasty, economical and simple. And with pumpkin you can boil a beautiful porridge with milk and feed your kids. And when you consider how useful this vegetable is, it becomes completely clear that you cannot refuse it, and at least once a week you need to include pumpkin in your diet.

Lavash breakfasts

This is such a simple breakfast option - easier and you can imagine! Buy thin armenian lavash, spread with any filling (bean pate, sausage, cheese, cabbage, potatoes with onions and mushrooms, stewed cabbage, liver pate), turn into a straw, cut into portioned pancakes and lightly fried in butter. All - thin, crunchy, delicious pancakes are ready in 5 minutes!

We bake pancakes for breakfast

If you have not tried the oven pancakes - just start now! Believe me, this is not difficult at all, satisfying and economical. You can fry pancakes in advance, and in the morning you can only wrap the stuffing in them, heat them in a microwave or a frying pan - that's all, breakfast is ready. In the filling, you can use the remaining potatoes, stewed cabbage, mixing it with a sausage, cottage cheese, and even a bunch of various products.

Replace sausage with homemade delicacies

Sausage is expensive and not very useful products with a bunch of all kinds of harmful additives. You can instead cook households homemade ham or delicious ham, bake chicken rolls with different fillings - it will be tastier, cheaper and healthier.

Potato Dishes

You can cook a lot of dishes from potatoes - fry, boil in your uniform, serve maslitsa with onions and a pickle, and if also with herring, it’s very tasty and satisfying. You can make excellent zrazy from potatoes, cutlets, pancakes, stew potatoes with cabbage and rice, make potato pancakes, bake with fish in the oven, bake pies or pancakes with potatoes. So you learn to cook cheaply and at the same time the quality of food will not suffer.

Cabbage Dishes

Do not overlook the cabbage - from it you can cook a lot of dishes, ranging from stuffed cabbage with and without meat, pies with cabbage, dumplings, pies and ending just stewed cabbage or vegetable patties. Dare and see how much money you have left with such an economical use of products. In the following articles we will look at specific examples of how tasty, satisfying and economical to cook dinner for the whole family, breakfast and dinner.

Fish dishes

Fish can also be cooked inexpensively. For example, buy crucians larger than a palm. Peel, chop (that is, make cuts in front of the knife - so that the bones are fried, the fish is bony), and fry in a frying pan. Pureshka was boiled, cabbage salad was chopped - and an excellent and economical dinner is ready.

From the pelengas you can cook a bunch of dishes - the fish is not expensive at all. And bake in the oven with potatoes, and fry with vegetables in a pan, plus a side dish of porridge, salad - again, a delicious dinner is ready. Fish heads and tails are collected in the freezer, and then cook a delicious fish soup. Economical, simple and tasty. From small fish you can fry chops, from inexpensive canned saury - cook soup, make a salad, boil pasta and mix with mashed fish. Options for the sea - experiment, and save a lot of money.

On Fridays tochka.net makes up a ready-made menu for you for a week and calculates the necessary amount of products for a two-person family to last for a week with a small margin. Print out the list and go to the grocery store.

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Today we have compiled a menu for you for the week from February 23 to March 1. You can add your ingredients or remove the proposed, as you like.

Have a nice and tasty week!

This week you will need to buy:

Meat and dairy products, fish, eggs:

Meat: beef (800 g), chicken breasts 2 pieces, bacon 100g, pork ribs - 500 g
Mushrooms 400 g
Salmon 400g
Butter 20 g
Hard cheese - 150 g, feta cheese - 150 g

Vegetables, fruits and herbs:

Potatoes 2 kg
Broccoli 800g
Onion 800g
Carrots 300 g
Bulgarian pepper 150 g
Beets 1 pc. (large)
Cabbage 250-300 g
Asparagus 400 g
Chives 1 bunch
Garlic 2 heads
Dill and parsley 2 bunches
Mustard 30 g
Chilli 1 pc.
Cardamom
Rosemary
sweet paprika, turmeric, marjoram, basil

Groceries and Alcohol:

300 g rice
Lentils 300 g
Pea 500 g
Tomato paste 30 g
White wine 75 ml.

Like any housewife, you already have oil, salt, pepper and basic spices. We count on this when selecting products.

What can you cook this week:

Monday

Mushroom pilaf

Plov with mushrooms © flickr.com/pelican

Ingredients:

15 small champignons
300 grams of rice
1 medium carrot
2 medium onions
half red and yellow bell pepper
vegetable oil, salt, sweet paprika, turmeric, marjoram, basil
1 young garlic

Cooking:

Rinse the mushrooms and dry well.

Heat the oil in a deep frying pan or cauldron and send the mushrooms there.

Cook them on high heat.

Then add onions, cut into half rings; stirring constantly, fry for another 3-4 minutes, then reduce the fire to minimum and, with the lid on, simmer for 15 minutes (stirring occasionally).

After adding the chopped carrots and, having increased the fire, stirring constantly, cook for another 5-7 minutes.

From red and yellow bell pepper, take only half, in principle, you can simply one pepper of any color.

Pepper chop, send in a skillet and put out another 5 minutes, add salt, add 1/3 teaspoon of turmeric, paprika, basil, marjoram.

Then pour half of the rice, salt again and add some of the spices, top the second half of the rice and the rest of the spices.

Again, add salt and garlic in the middle, cutting off the bottom of the garlic.

Pour all this with boiling water so that the water is about 1 cm higher from the rice and cook over the slowest fire under a lid for about 30 minutes.

Tuesday

Pea soup

Pea soup with smoked pork ribs © flickr.com/brklynchou

Ingredients:

Smoked pork ribs 500 g
Whole dried peas 500 g
Potatoes 6 pcs.
Carrots 1 pc.
Bow 1 pc.
Garlic 3 tooth.
Bacon 100 g
Mustard 2 tbsp. l
Fennel 1 dill.
Parsley 1 bun
Salt to taste

Cooking:

Wash peas, pour cold water and leave for 4-5 hours.

Cut the ribs into slices of 1-2 ribs, pour 3 liters of water and cook for 1-1.5 hours until the meat begins to easily fall behind the bones. We take out the ribs from the pan, cut the meat into pieces.

Add peas to the pan and cook for 30 minutes. Then put the diced potatoes and cook another 20 minutes.

Meanwhile, fry in vegetable oil until golden brown onions and carrots, cut into small cubes.

Put them in a saucepan with soup, return the meat to the soup, cook for 10 minutes.

3 minutes before the end of cooking put the mustard in the pan.

Finely chop greens and garlic, cut bacon into thin strips.

Put all this in the soup and warm up for 1-2 minutes.

Before serving, let it brew for 30 minutes.

Wednesday

Chicken Breast with Sour-Garlic Sauce

Chicken breast with sour cream garlic sauce © flickr.com/intherough

Ingredients:

2 chicken breasts
300 g sour cream
3-4 cloves of garlic
150 g cheese
pepper

Cooking:

Sour cream, salt, pepper, add garlic squeezed through garlic press, mix.

Put chicken breasts in a baking dish, spread with sour cream and garlic.

Cheese grate on a fine grater.

Sprinkle cheese breast, put in the oven.

Bake at 180 degrees for 45-50 minutes.

A side dish of fresh vegetable salad or mashed potatoes.

Thursday

Lentils and Feta Salad

Lentils and Feta Salad © flickr.com/simpleprovisions

Ingredients:

Lentils 300 g
Cardamom to taste
Broccoli - 400 g
Feta cheese - 150 g.
Refueling:
Olive oil - 100 g
Honey - 10 ml.
Chili pepper -1 pc.
Green onions - to taste
Vinegar - 10 ml.
Salt, pepper - to taste

Cooking:

Rinse and sort out the lentils. Pour plenty of water, put bay leaf, cardamom and bring to a boil. Wash without a lid for 20-30 minutes until soft.

Prepare refueling. Cut a chilli pepper in half, take out the seeds, chop and mix with olive oil, vinegar, honey and spices. Chop the green onions and add to the dressing.

The cabbage is divided into small florets. 3 minutes before readiness add cabbage to lentils. Cover and cook until the lentils and cabbage are soft. Fold the mixture with lentils. Take out bay leaf Add spices to taste. Cut the cheese. Serve the salad hot, sprinkled with cheese.

Friday

Steamed salmon

Steamed salmon with vegetables © flickr.com/lar-f

Ingredients:

Fresh salmon - 400 gr.
Asparagus - 400 g
Broccoli - 400 g
Lemon juice - 0.5 tsp.
Lemon zest - 1/2 tsp.
Salt - 1 gr.
Rosemary - 1 sprig.

Cooking:

Wash the fish, cut into slices.

Salt, sprinkle with lemon juice and zest. Let stand for 7 minutes.

Pour two glasses of water into the pan. Put there a sprig of rosemary.

Place the steaming tank on top, put the prepared salmon pieces and vegetables.

Cook for a couple of 10 - 15 minutes.

Saturday

Red borscht

Red borsch © flickr.com/calliope

Ingredients:

For broth:

water - 1.5-2 liters;
pork or beef on the bone - 400 g

For frying:

beets - 2 pcs. (small);
carrots - 1 pc .;
onions - 3 pcs. (average);
tomato paste - 2 tbsp. l .;
sunflower oil - 4-5 Art. l .;
citric acid - pinch.

For borscht:

fresh white cabbage - 300 g;
potatoes - 4 pcs. (average);
salt, bay leaf, greens - to taste.

For submission:

sour cream - 1 tbsp. l (in each plate);
greenery.

Cooking:

Take the 3-liter saucepan. Pour into it 1.5-2 liters of water, put the meat. Put on medium heat. Watch the broth, before boiling remove the foam.

Broth will taste better if you use meat on the bone.

When it boils, cover the pan with a lid and simmer for an hour and a half.

While the broth is boiling, fry the vegetables. Wash and peel the beets, carrots and onions. Beetroot rub on a large grater, and carrots - on medium. Onion cut into cubes.

Pour the sunflower oil in the pan, turn on the medium heat.

First, fry the onions and carrots (5 minutes), then add the beets.

Beet sprinkle with citric acid or sprinkle with juice of fresh lemon. Thanks to this soup will be really red.

Roast the vegetables for another 5 minutes. After that add tomato paste, mix and leave on gas for another 5-7 minutes.

When the broth is cooked, remove the meat from it. While the meat is cooling, run the shredded cabbage into the broth. After 5-10 minutes add chopped potatoes.

While the potatoes are boiling, separate the meat from the bone and cut into cubes.

Return the meat to the soup.

Salt to taste.

Add a fry. Stir. Add bay leaf and finely chopped greens. Cover the pan with a lid and cook for another 5-7 minutes.

Sunday

Roast Beef

Ingredients:

400 grams of beef
600 g of potatoes
3rd. l butter,
1 onion head,
2/4 tbsp beef broth,
0.5 tablespoons sour cream,
bay leaf,
salt,
pepper,
parsley
dill to taste,
75 ml dry wine

Cooking:

Peeled potatoes cut into cubes and lightly fry in oil.

Onions chop rings and fry in oil until golden brown.

Beef, cut into small pieces, lightly fried in boiling oil on all sides.
Put the meat in a clay pot, a cast iron pot or in a saucepan, then a layer of potatoes, onion and sprinkle the whole with salt and pepper. Put bay leaf and pour broth.
Put the roast in the oven and simmer for 30 minutes.

10 minutes before the end of the preparation, pour into hot, dry wine.
Before serving, pour the ready dish with sour cream and sprinkle with finely chopped greens.

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In these recipes we found the perfect combination: tasty, satisfying and without meat.

Porridge with porcini mushrooms

Ingredients:

350 g of spelled
1 onion
2 cloves of garlic
350 g white mushrooms
50 g butter
50 g cheese
greenery

Cooking:

Rinse spelled and soak in warm salted water.
Mushrooms soak for half an hour cold waterthen rinse well. Cut each mushroom into 4 pieces and rinse again with water. After the water is drained, you can cut the mushrooms into pieces.
Boil water in a saucepan, add salt.
When the water boils, put the mushrooms in the pot for a few minutes. Then throw them in a colander.
Pour spelled in the pot and add hot watersalt and butter. Cook the cereal until done.
Heat the oil in a pan and fry the finely chopped onion, then add the mushrooms. When the liquid is evaporated from the mushrooms, add the chopped garlic.
Mix roasted mushrooms with spelled, sprinkle the finished dish with grated cheese and herbs.

Dumplings with potatoes

Ingredients:

5 cups flour
2 eggs
2 glasses of water
800 g potatoes
2 onions
salt pepper

Cooking:

To the sifted flour, add eggs and a pinch of salt. Adding water a little bit, knead the dough. Wrap it in food wrap and leave for 20-30 minutes.
To make the filling, boil the potatoes, mash it in a puree and add salt and finely chopped fried onions to taste.
Divide the dough into 3 parts: from each you will need to roll the sausage, cut it into small pieces. Roll a circle out of each piece.
Put potato stuffing in the middle of the mug so that you can put it together and close the edges.
Boil the finished dumplings in salted water for 5–7 minutes.

Lobio

Ingredients:

250 g red beans
50 g of walnuts
2 onions
2 cloves of garlic
100 g cilantro
olive oil
salt pepper

Cooking:

Soak the beans for 10 hours in cold water. Then rinse and boil until ready (1.5–2 hours). Throw the beans into a colander, but do not pour out the broth, it is still needed.
Peel the onion and garlic and fry in olive oil over high heat.
Mix onions and garlic with chopped nuts.
Remove from the cilantro hard part of the stem, finely chop.
Mix beans, nut paste and cilantro, salt and pepper. If lobio turned out very thick, add a few tablespoons of beans.
Let the prepared dish stand for about an hour and serve, sprinkled with herbs.

Baked Pepper Soup

Ingredients:

4 sweet peppers
olive oil
1 onion
1 carrot
stalk of 1 celery
2 cloves of garlic
bay leaf

Cooking:

Put the peppers on a baking sheet and sprinkle with olive oil. Lightly rub the butter so that it covers the peppers on all sides.
Bake for 15 minutes on each side (until there is a clear blackening). Cover the baking sheet with foil and set aside.
Finely chop the onion, carrot, celery and garlic.
Pour the olive oil into the pan. First put the onions and garlic out, then add the carrots and celery.
After a few minutes, add peppers, favorite spices and bay leaves.
Pour boiling water over vegetables so that their water covers them. Boil the soup until the carrots are soft.
Crush the finished soup with a blender, serve with a spoonful of sour cream.

Omelet with curd and spinach

Ingredients:

2 eggs
50 g spinach
50 g of cottage cheese
olive oil
salt pepper

Cooking:

Mash cottage cheese with a fork, add eggs. Salt it. Stir until smooth.
Washed spinach fry for 1-2 minutes. Then pour the curd-egg mass and cover with a lid.
Sprinkle the finished omelet with greens.

Chinese rice with vegetables

Ingredients:

1/2 cup rice
1 carrot
1 onion
1 bell pepper
2 tbsp. l green peas
100 g Chinese cabbage
1 tbsp. l soy sauce
2 cloves of garlic
olive oil

Cooking:

Boil rice.
Grate the carrots on a coarse grater, finely chop the onion. Peel and chop the sweet pepper into cubes. Finely shred chinese cabbage and chop the garlic.
Heat a frying pan and fry the garlic and onions on high heat for 1-2 minutes, then add green pea, carrots and cabbage. Fry until softened and add sweet peppers.
Add a soy sauce and, stirring constantly, fry the vegetables for a few more minutes. Reduce heat, salt the vegetable mixture.
Mix with rice, let it brew for 5–10 minutes.

Pasta with fresh tomatoes

Ingredients:

400 g paste
3 tomatoes
2 cloves of garlic
basil
50 ml of tomato juice
olive oil
100 g cheese

Cooking:

Cook the paste to the state of al dente, pour out water, add a few drops. olive oil and set aside.
Peel the tomatoes, peel them with boiling water.
Fry garlic in a frying pan, add tomatoes and simmer over medium heat, stirring for 7–10 minutes.
Add tomato juice, sprinkle with basil to taste and simmer for a few more minutes.
Serve the pasta, watering the resulting tomato sauce and sprinkled with grated cheese.

Broccoli and cauliflower casserole

Ingredients:

200 g cauliflower
200 g broccoli
3 bell peppers
2 eggs
150 ml of milk
100 g cheese
salt pepper

Cooking:

Disassemble broccoli and cauliflower on inflorescences, rinse with cold water. Then 5-7 minutes lower the vegetables in boiling water. Throw in a colander and rinse with cold water.
Peel the sweet pepper from the seeds, cut into large cubes.
Grease the baking dish with oil, put the sweet pepper, then the cabbage.
In a separate bowl, mix the milk and beaten eggs, add the grated cheese. Salt and pepper the mixture, mix and pour vegetables into it.
Bake in the oven for 40 minutes at a temperature of 190 degrees.

Quick mexican soup

Ingredients:

1 onion
1 chili pepper
3 cloves of garlic
1 sweet pepper
1 can of tomatoes in own juice
1 can of beans in sauce
salt, paprika, cayenne pepper, cilantro

Cooking:

Finely chop the onion, garlic and chili.
Fry the onions in a saucepan until transparent, then add the garlic and chili pepper.
Add paprika, cilantro and cayenne pepper, mix.
Peel the seeds, cut into small cubes and add to the rest of the vegetables.
Send tomatoes to the pan in the juice, add boiling water or vegetable broth (200–300 ml).
When the liquid starts to gurgle, add the beans. Mix well.
Let the soup stand for about half an hour. Serve garnished with cilantro and slices of cheese.