TIPS TO MAKE YOUR FOOD GO FURTHER

Serve casseroles or stews in bread rolls Chicken on the bone is cheaper than chicken breasts or tenderlions . Make every single meal you cook , feed you twice , any leftover meat can be diced and fried with vegetables, noodles or rice. A roast chicken one day can be a stir-fry the next day and use the bones to flavour a chicken soup . Keep all leftovers , store them in a lidded container in the refrigerator . Serve leftovers the next day with extra vegetables and mix them with some mashed potato and have bubble and squeak as a meal . Freeze bulk meats in family sized meal serves . Serve dishes that are filling and low cost , mince , sausages , beans, mashed potato pasta or noodles . Keep a section in your refrigerator for your 'must use foods', you know the ones that are reaching their use by date or vegetables that are starting to wilt , and maybe plan a meal around what ingredients you have in that section. Remember when you throw out bought items you are literally throwing money away . Bulk your meals up with vegetables, try adding a handful of oats to your casseroles/ stews . Eat till you are no longer hungry , not till you are uncomfortably full, keep an eye on your serving sizes . No matter how big or small your yard is , you can grow a selection or herbs in plastic tubs. Herbs are perennial, so once you have planted and got them growing , you will always have them to flavour your cooked foods and salads , each time you pick a sprig or a stem of the herb , you are prunning the plant and stimulating its growth .