Name: Sausage Pasta Bake
Prep time: 10 min
Cook time: 40 min
Ingredients: 1 kg Penne Pasta; 1 Onion; 4 Garlic Cloves; 1 kg Beef Flavored Sausages; 2 tins of Tomatoes; 1 Jar of Tomato Pasta Sauce; 3 tsp Beef Stock Powder; 1 tsp Onion Powder; 1 tsp Garlic Powder; 1 tsp Dried Parsley; Salt/Pepper; 1.5 kg Frozen Mixed Vegetables

Kathrine teaches you how to cook 108 dinners for $2.43 per serve.
Her top tips are…

Plan all of your meals in advance
Look how ingredients over lap in meals. If you buy a large tray of mince on special, plan for two meals using mince or bulk cook one meal and freeze left overs
Check what ingredients you already have in the pantry, fridge and freezer, how can you use those ingredients in the meals?
Cook meals that are freezer friendly, rice and pasta based meals work best
Double your recipe and freeze left overs if you don’t have time to batch cook
Link up with a couple of friends, divide the recipes and cost between you, cook and share the meals to quickly stock up your freezer for winter
Shop in season produce and incorporate frozen vegetables to keep costs down
Buy meat that is on special and learn how to substitute ingredients in meals, e.g swap out chicken breast for cheaper chicken drumsticks
Incorporate lentils and chickpeas in meals to keep the cost of meat down (meat is always the most expensive ingredient)
Make your own spice blends for recipes, using stock powder, dried herbs and spices can add a lot of flavor to meals for a low cost

Ingredients

1 kg Penne Pasta
1 Onion
4 Garlic Cloves
1 kg Beef Flavored Sausages
2 tins of Tomatoes
1 Jar of Tomato Pasta Sauce
3 tsp Beef Stock Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Dried Parsley
Salt/Pepper
1.5 kg Frozen Mixed Vegetables

Instructions

Bring a large saucepan of water to the boil. Add the dried penne pasta and simmer for10-12 minutes. Drain the pasta once cooked
Slice the onion and crush the garlic cloves, add to a large frying pan or saucepan with the sausages and cook until the sausages are cooked in the middle
Add the cooked pasta back to the large saucepan. Add the frozen mixed vegetables, tinned tomatoes, tomato pasta sauce, beef stock powder, garlic powder, onion powder and dried parsley. Stir to combine and gently simmer until the vegetables are cooked and the sauce has simmered down
Taste the pasta and season with salt and pepper
Slice the sausages into chunks and mix through the pasta with the cooked onion and garlic (alternatively, you can serve the sausages on the side)

Ingredients

1 tbsp Oil
2 kg Chicken Drumsticks
1 Onion
4 Garlic Cloves
3 tsp Chicken Stock Powder
1 tsp Onion Powder
1 tsp Garlic Powder
3 tsp Cornflour
100 g Green Curry Paste
2 tins Coconut Cream
1/2 tbsp Sugar
2 tbsp Soy Sauce
600 g Rice
1 kg Frozen Green Beans

Instructions

Add the oil to a large saucepan or frying pan
Add the chicken drumsticks to the saucepan with the sliced onion and crushed garlic cloves. Brown for 6-8 minutes
Add the green curry paste, chicken stock powder, onion powder, garlic powder and cornflour to the chicken and toss to coat
Add the coconut cream, soy sauce and sugar to the saucepan. Cover and simmer for 30minutes
Cook the rice according to packet directions
Add the frozen green beans to a large saucepan, cover with water and boil for 8-10minutes. Drain the water once cooked
You can either serve the chicken on the bone or remove from the bone and stir the chicken meat back through the curry sauce
Serve the curry on top of the rice and the green beans on the side

Ingredients

750 g Streaky Bacon
1 Onion
4 Garlic Cloves
3 tsp Chicken Stock Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Dried Parsley
300 ml Cream
1 kg Dried Spaghetti Pasta
1.5 kg Frozen Green Beans
Pepper

Instructions

Bring a large saucepan of water to the boil (preparation to cook the pasta)
Dice the bacon, slice the onion and crush the garlic cloves. Add to a large frying pan and brown for 6-8 minutes
Add the dried spaghetti pasta to the saucepan of boiling water. Cover and simmer for 10-12 minutes. Drain the water once cooked and add back to the saucepan
Add the chicken stock powder, onion powder, garlic powder, dried parsley and corn flour to a large bowl. Add the cream and whisk with a fork to combine. Pour into the saucepan to coat the pasta, bring to a gentle simmer
Add the green beans to a large saucepan with a small amount of water, cover and simmer for 6-8 minutes. Drain the water once cooked
Add the bacon mixture to the cooked spaghetti pasta and toss to coat evenly
Season with pepper
Serve the pasta with the green beans on the side

Ingredients

1 kg Beef Flavored Sausages
1 Onion
1 tbsb Curry Powder
1/2 tbsp Sugar
2 tsp Vegetable Stock Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Dried Parsley
2 tsp Cornflour
1 kg Frozen Green Beans
600 g Rice

Instructions

Slice the onion and add to a large saucepan with the sausages
Add the curry powder, sugar, vegetable stock powder, onion powder, garlic powder and dried parsley to a large bowl. Add 1 cup of water and whisk with a fork to combine. Add to the saucepan, stir and cover. Simmer for 25-30minutes
Cook the rice according to packet directions
Add the frozen green beans to a large saucepan with a small amount of water. Cover and simmer for 8-10 minutes, drain the water once cooked
Remove the lid from the curried sausages, combine the cornflour with a small amount of water to form a runny paste. Add this to the sausages and stir to thicken the sauce. Repeat if the sauce needs to be thickened further
Remove the sausages and slice into chunks and return to the sauce
Serve the curried sausages on top of the rice with the green beans on the side

Ingredients

2 kg Chicken Drumsticks
Salt/Pepper
3 tsp Chicken Stock Powder
2 tsp Cornflour
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Dried Parsley
1 Onion
4 Garlic Cloves
1 kg Pumpkin
1 kg Frozen Mixed Vegetables
300 ml Cream
100 ml Milk
6 Kumara
1/4 c Milk
1 tbsp Butter

Instructions

Preheat the oven to 180Â°C
Add the chicken drumsticks to a large casserole dish or deep roasting dish. Season the chicken with salt and pepper
Peel and slice the onions, crush the garlic cloves. Add to the casserole dish
Peel and dice the pumpkin. Add to the casserole dish with the frozen mixed vegetables
Add the chicken stock powder, onion powder, garlic powder, dried parsley and cornflour to a large bowl. Add the cream and 100ml of milk, whisk with a fork to combine. Pour into the casserole dish to coat the chicken and vegetables
Cover the casserole dish with a lid or tinfoil. Cook in the oven for 1 Â½ -2 hours(remove the lid for the last 15 minutes of cook time to boil the sauce down)
Peel and dice the kumara, add to a large saucepan and cover with water. Bring to the boil and continue to simmer until the kumara is soft. Drain the water and mash with the butter and Â¼ c of milk, season with salt and pepper
Serve the mashed kumara on top of the casserole

Ingredients

1 kg Beef Mince
1 Onion
4 Garlic Cloves
2 tsp Beef Stock Powder
1 tsp Onion Powder
1 tsp Garlic Powder
3 tsp Mexican Seasoning
1 tin of Tomatoes
1 Jar of Tomato Pasta Sauce
1 tin of Chilli Beans
1/2 tsp Chilli Flakes (optional)
1.5 kg Frozen Mixed Vegetables
600 g Rice

Instructions

Add the beef mince, sliced onion and garlic cloves to a large saucepan or frying pan. Brown for 6-8 minutesÂ
Add the beef stock powder, onion powder, garlic powder and Mexican seasoning to the mince, stir to coat
Add the tin of tomatoes, pasta sauce, chilli beans and frozen mixed vegetables to the saucepan. Stir and simmer uncovered for 20 minutes. Add a small amount of water if the mixture is too thick
Add the tin of tomatoes, pasta sauce, chilli beans and frozen mixed vegetables to the saucepan. Stir and simmer uncovered for 20 minutes. Add a small amount of water if the mixture is too thick
Taste and add extra Mexican seasoning or chilli flakes
Cook the rice according to packet directions
Serve the Mexican mince on top of the rice

Ingredients

1 tbsp Oil
2 kg Chicken Drumsticks
1 Onion
4 Garlic Cloves
3 tsp Chicken Stock Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Dried Parsley
2 tsp Cornflour
2 tins of Tomataoes
1 Jar of Tomato Pasta Sauce
300 ml Cream
600 g Rice
1.5 kg Green Beans

Instructions

Add the oil to a large saucepan or frying pan. Add the chicken drumsticks, sliced onion and crushed garlic cloves to the saucepan and brown for 6-8 minutes
Add the chicken stock powder, onion powder, garlic powder, died parsley and cornflour to a large bowl. Add the cream and whisk with a fork to combine. Add to the chicken
Add the tins of tomatoes and tomato paste to the saucepan. Cover and simmer for 30-35minutes
Cook the rice according to packet directions
Add the green beans to a large saucepan, cover with water and bring to the boil. Continue to simmer for 8-10 minutes. Drain the water once cooked
You can either serve the chicken on the bone or remove the meat from the drumstick and return to the sauce
Serve the chicken on top of the rice with the green beans on the side

Ingredients

1 kg Beef Mince
1 Onion
4 Garlic Cloves
3 tsp Beef Stock Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Dried Parsley
2 tins of Tomatoes
1 Jar of Tomato Pasta Sauce (700g)
1 kg Dried Spaghetti Pasta
1.5 kg Frozen Mixed Vegetables

Instructions

Slice the onion and crush the garlic cloves
Bring a large saucepan of water to the boil (preparation to cook the pasta)
Add the mince, onion and garlic to a large frying pan or saucepan, brown for 8-10 minutes
Add the beef stock powder, garlic powder, onion powder and dried parsley to the frying pan, stir to coat the mince
Add the tins of tomatoes and tomato pasta sauce to the frying pan. Stir to coat the mince, simmer uncovered for 10-12 minutes
Add the dried spaghetti pasta to the saucepan of boiling water, cover and simmer for 10-12 minutes. Drain the water once cooked
Add the frozen mixed vegetables to a large saucepan, add a small amount of water, cover and simmer for 8-10 minutes â€“ drain the water once cooked
Serve the mince Bolognese on top of the cooked spaghetti and the vegetables on the side

Ingredients

1 tbsp Oil
2 kg Chicken Drumsticks
1 Onion
4 Garlic Cloves
300 ml Cream
3 tsp Chicken Stock Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Dried Parsley
2 tsp Cornflour
1 tbsp Mustard Powder
1/2 tbsp Sugar
600 g Rice
1.5 kg Frozen Mixed Vegetables
Pepper

Instructions

Add the oil to a large saucepan or frying pan. Add the chicken drumsticks, sliced onion and crushed garlic cloves and brown for 6-8 minutes
Add the chicken stock powder, onion powder, garlic powder, dried parsley, cornflour, mustard powder and sugar to a bowl. Add the cream to the bowl and mix with a fork to combine. Add to the saucepan and stir. Cover and simmer for 30 minutes
Cook the rice according to packet directions
Add the green beans to a large saucepan, cover with water and bring to the boil. Continue to simmer for 8-10 minutes. Drain the water once cooked
You can either serve the chicken on the bone or remove the chicken and stir back through the sauce. Taste and season with pepper. Add extra mustard powder if needed, stir to combine
Serve the chicken on top of the rice and the green beans on the side

Ingredients

6 Kumara
3 tbsp Butter
3 tbsp Cornflour
3 c Milk
2 tsp Vegetable Stock Powder
2 tsp Mustard Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Dried Parsley
1 Onion
2 Garlic Cloves
2 450g Tins Smoked Fish
1 kg Frozen Mixed Vegetables
1/4 c Milk
1 tbsp Butter
Salt/Pepper

Instructions

Preheat the oven to 180Â°C
Peel and dice the kumara, add to a large saucepan and cover with water. Boil until the kumara is soft. Drain the water and mash with the milk and butter, season with salt and pepper
Add the butter to a large saucepan and melt over a low heat, add the flour and combine with the butter, cook for 1-2 minutes
Remove the saucepan from the heat and add the milk, whisk quickly, and return to the heat. Continue to cook until the sauce thickens, stir often
Add the vegetable stock powder, onion powder, garlic powder, dried parsley and mustard powder to the sauce and stir to combine
Slice the onion and crush the garlic cloves, add to the sauce, and stir to combine
Drain the tins of smoked fish and add to the sauce, mix with a fork to combine
Add the frozen mixed vegetables to a large casserole dish. Add the sauce and mix to combine
Top with the mashed kumara and fluff up with a fork
Cook uncovered in the oven for 30 minutes
Remove from the oven and sprinkle with dried parsley. Allow to settle for 5-10 minutes and then serve