@SunniDay
Yay! so glad I've been of some help. I think even come next year when money is easier I'm still going own brand and cheap and cheerful for me and MrBC (the cats however are bloody living the high life, fussy sods)
Own brands are ace!
I shop online (no car) and I find filling up my online basket and then removing and checking prices quite fun (I need a new hobby) until I reach the Max I can spend and then I try and reduce it even further. I will not let my lack of cash get me down ATM.
MrBc fav meal is when I make savoury rice (I do a chinese or curried version). You can add in whatever you have to hand (including those sad veggies at the back of fridge) and have it either veggie or add in leftover meat for a one pot meal.
I guess portions as everything gets eaten on the day (MrBC has hollow legs and can eat for 2 people!) or the next day if I go OTT with the rice!
1 decent sized onion, diced (we like onions so I may even use 2)
Garlic (either fresh/ puree or even garlic salt/powder or granules; whatever is to hand or leave out if you hate garlic!)
Chopped or sliced mushrooms if you have them
Any sad veg in your fridge like mildy depressed looking tomatoes or slightly runny leeks (peel off the slimy bits!) DO NOT WASTE YOUR VEG!
frozen peas and any other frozen veg you fancy
Chickpeas or kidney beans (again if you have them, not needed though)
rice
5 spice for chinese or medium curry powder for curry or even Taco seasoning (anything you fancy! go mad) to taste
tomato puree or cheap tomato ketchup (good squirt)
1 chicken or veggie stock cube
oil
rice
teaspoon of sugar (helps counteract tartness of tomatoes etc)
Put the kettle on to boil
Slowly cooked onion in oil until soft (low heat and cover pan, can take 5 to 10 mins!)
Add in mushrooms/ garlic and cook for a bit until mushrooms are soft.
Turn up heat. Add whatever seasoning you are using (I normally use a heaped tablespoon of whatever I'm using except 5 spice which I use a lot less) and grate in a chicken or veg stock cube.
Add in rice (however much you normally use! I'm rubbish at measuring rice) and fry everything for a few minutes stirring all the time.
Then bung in all your frozen veggies, liberated fridge veg or tinned if using (and meat if you want to), a good squirt of tomato puree or cheapo tomato ketchup, a teaspoon of sugar and add in boiling water to about an inch above rice mix and mix well!.
When it starts to bubble turn down to low and cook for about 15mins (only stir to make sure nothing on the bottom is catching) until rice is cooked, water is gone and it's not a sloppy mess!. It may take longer depending on how much water you sloshed in (I never said I was any good at this "make it up as you go along" cooking)
Taste as you go! add in more spices/ tom puree/ tom sauce until YOU are happy with how it tastes!
I like mine naice and dry so I normally cook with lid off so the water evaporates quicker and have been known to dry it off in the oven whilst other things cook. Crispy corner bits are fought over! :)
Can also be made with cooked cool rice, just don't add any water ands mix everything together and heat it all through!!
Nom nom nom nom. (also a bloody good way at hiding veg if family members fear the veg.. yes MrBC, I'm looking at you.... )