Stir Fry

Stir fry is the perfect way to use up leftovers in the fridge.
It is also a really quick and easy dinner and is my go-to during exams.
I normally have meat, noodles and 3 or 4 types of vegetables.

This batch only cost £1.05 per person.

Recipe:
1/2 red pepper -15p
1 medium/large carrot - 5p
2-3 broccoli florets- 9p
handful of curly kale - 10p
75g rice noodles - 20p
1 tbsp sesame oil - 4p
1 tbsp soy sauce - 2p
chicken fillet (about 100g) - 40p






Method:

• Heat oil in a frying pan or wok
• Add chicken and fry until it is white all over (5-7 mins) 
• Add vegetables and stir. When softened (5 mins), add the noodles. 
• Stir to combine and allow to heat through (2 mins) 
• Pile onto a plate, drizzle with soy sauce and enjoy :)

Adaptations can easily be made to this recipe. Sesame oil isn't essential, any cooking oil will work, I just really love the smell and the taste it gives, but it can be a little pricey. 

I used fresh rice noodles here, but tend to buy dried as they don't go off so quickly and are often cheaper. 

Butternut Squash Soup

Soup is such a healthy and cheap meal option. 
I often make a batch at the beginning of the week to see me through the next few days. It is perfect for taking into uni for lunch or to just heat up at home. 

This soup cost just 31p per portion! 

Health benefits of butternut squash:
Vitamin A: for healthy looking skin
Vitamin B, E and Omega 3s: healthy hair and scalp

Health benefits of onion:
Boost circulation, fight disease and detoxify

(Serves 3)
Ingredients
1 medium butternut squash (peeled and chopped) - 69p
1 small onion - 5p
500ml vegetable stock - 15p
1/2 tsp chilli flakes - 3p
1 tbsp vegetable oil (rapeseed)- 2p

Method:

• Heat oil in a large saucepan
• Add chopped onion stirring occasionally until softened (2-3 mins) 
• Add squash and allow to soften (7ish mins)
• Add stock and bring to the boil. Turn down heat and allow to simmer for about 20 minutes or until the squash is soft. 
• Add chilli flakes, stir and take off the heat.
• Allow to stand for a couple of minutes, then blend until smooth.

***Don't throw away the seeds! Roast them with a sprinkle of salt (150oC for 15 minutes shaking every 5) and sprinkle on top of the soup for an added crunch!***