Family Meals

One Dish Pasta Bake | Chicken & Mushroom

One Dish Pasta Bake | Chicken & Mushroom



This quick-to-throw-together one dish pasta recipe, takes just minutes to prepare.

Made in one dish, no pre-cooking or boiling is required.

I used convenient ingredients straight from the freezer to make it, but you can of course use fresh veggies if you have them!

Getting straight to the point (that’s why you’re here, right?)…


To make this meal, you will need…

(SERVES 3-4)

400g of diced chicken breast

1 tin of chopped tomatoes

1 cup of frozen peas

1 cup of frozen mushrooms

1 cup of frozen diced onion

2 teaspoons of garlic granules/powder

2 cups of wholemeal pasta

2 chicken oxo cubes, crumbled

250ml of boiling water

120g of grated cheddar


You need to…

Put all the ingredients (in order), apart from the cheese in to an appropriately sized casserole dish, mix together well, and press it down gently

Place into an oven, preheated to 180 degrees (celcius, fan assisted), for 25 minutes

Remove from the oven carefully, and sprinkle the cheese on top

Cook for a further 25 minutes, checking that the cheese is going nicely golden

Remove and serve



Skint Momma xx



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Potato & Leek Soup | 12p Per Portion | #SKINTSOUP


Today I had to do what I do best and raid the cupboards to find something that I could whip into a hearty, healthy meal for my family’s lunch. I came up with this simple potato and leek soup.

Following on with my #skintsoup series, I wanted to add another REALLY cheap, easy and healthy soup recipe that works out at approximately 12p per portion.

This recipe makes around 10 portions, so it’s perfect to make a huge batch of to dish up at your convenience. It is a firm favourite with both of my kids and is a great way to get them eating vegetables plus keep them full up, warm and away from the snacks!



The recipe is so simple, with just 4 ingredients you can feed your family for a couple of days (depending on how hungry they are)!

I got the frozen leeks from Tesco for just £1. I find that frozen bags of ingredients are seriously handy to have in the freezer because when I stock up on fresh food I ALWAYS end up wasting it.

I use Tesco’s own stock pots, simply because I prefer them over stock cubes, they are cheaper than name brand ones and just as good. I got a pack of 4 for 90p.

I always have tins of new potatoes in my cupboards. They are awesome for throwing in to soups and salads, or even for a quick dinner with some chicken. I always buy the value version, they usually cost around 15p per tin.

I always leave adding any salt or pepper until the end, and until it’s in my own bowl. I don’t like adding unnecessary salt to the kids’ meals, so it is much better to add it individually to suit your own taste.



It’s as simple as that.


Skint Momma xx

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Momma’s Beef and Apple Tagine | Skint Momma

Momma’s Beef and Apple Tagine


I recently treated myself to this little gem from Home Bargains for just £8.99. Of course, I could just use my slow cooker, but there is something so exotic about using a tagine to make…well…a tagine!

It is basically a fancy slow cooker that you put in your oven. I hope it’s not something that I use a few times as a novelty and then resign it to the dusty spot at the back of the kitchen cupboard.

This beef and apple tagine recipe was actually very simple, and absolutely delicious. It is one that I will certainly be making again very soon.

If you would like to make it yourself…

You will need…

  • 1 small beef roasting joint
  • 4 chopped apples, cut into roughly 1 inch chunks
  • 1 tin of chopped tomatoes
  • 3 roughly chopped cloves of garlic
  • 1 beef stock pot or crumbled oxo cube (you could use any beef stock cube, I just find the cheaper ones harder to crumble)
  • 1 tsp of garam masala
  • 1 tsp of ginger
  • 1 tsp of ground cumin
  • 3 tsp of dried coriander
  • 300 ml of boiling water
  • Salt and pepper to season

You will need to…

  • Put all of the ingredients, in the order that I have listed, into the tagine and gently mix everything around the beef
  • Put it into a hot oven, preheated to 150 degrees celcius for 4 hours.
  • Shred the beef with 2 forks
  • Serve with some lovely, fresh tiger bread or rice (or a bit of both!)



Skint Momma xx


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Momma’s Spaghetti Pasta Bake | Skint Momma

Momma’s Spaghetti Pasta Bakepasta-bake


This is a little twist on plain on spaghetti bolognese. It is super quick to make and the kids absolutely loved it! If you want to make Momma’s Spaghetti Pasta Bake too…

You will need…

Serves 4

  • 400g lean mince
  • 1 tin of chopped tomatoes
  • 2 chopped cloves of garlic
  • 1/2 a chopped white onion
  • 1 tbsp of mixed herbs
  • 2 tsp of onion salt
  • 80g of grated Parmesan cheese
  • Enough spaghetti pasta for 4 people
  • Salt and pepper to taste (optional if you have young kids)
  • Cooking oil/spray (your choice!!)


What you need to do…

  • Boil your pasta in a little salted water, drain and set aside
  • In a hot pan, with a little olive oil, fry the garlic, onions and mince until the mince starts to brown
  • Sprinkle in the mixed herbs, onion salt and salt and pepper if you wish (the onion salt is usually enough)
  • Stir well, then add the chopped tomatoes and fry until the mince has cooked through (about 10 minutes on a medium heat
  • Take a medium sized casserole dish, pour in the pasta, separating it carefully with a fork if it has gone a little sticky. You can also give it a little rinse through a colander with some boiling water to un-stick it.
  • Pour the mince sauce over the pasta and press it down gently so the sauce goes right to the bottom, to stop it drying out.
  • Sprinkle the Parmesan on top
  • Put it in the oven for 10-15 minutes, at 180 degrees Celsius,  or until the cheese has turned golden



Skint Momma xx



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Momma’s Fakeaway Salt and Chilli Chicken

theAnother great wee recipe to beat the craving for a takeaway, just have a fakeaway!

I came up with this recipe tonight after going through my cupboards and fridge drawers to see what I could work with.



OK, I won’t mess about, here’s the recipe…


You will need (serves 4) –

for the chicken…

3 x chicken breasts cut into strips

1 x packet of instant mash (I use Asda smart price, it has a finer, more floury texture than others I have used)

3/4 tbsp of salt

1 tbsp of fine black pepper

1 tbsp of garlic powder

3 x eggs, beaten in a small bowl


Mix all the dry ingredients together and spread onto a plate. Dip each piece of chicken into the egg mixture, then roll onto the dry mixture until each piece of chicken is thoroughly coated. Spray a casserole dish with oil spray, then lay the chicken strips onto it evenly and cook for 25-30 minutes at 200 degrees celcius. 


for the sauce…

1 x green pepper, finely sliced

1 x white onion, chopped

4 x mushrooms, sliced

2 x garlic cloves, chopped

1 tbsp of chilli powder (I used HOT, but this is entirely up to you)

1/2 tbsp salt

3 x tbsp soy sauce

2 x tbsp balsamic vinegar


fry off the garlic, onions, mushrooms and pepper in a little oil spray with a splash of water until they are softened. Sprinkle the chilli powder and salt on top and stir for a minute or two. Pour over the soy sauce and balsamic vinegar, bring to the boil then reduce the heat to low until the chicken is ready.




Skint Momma xx

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Garlic and Lime Spicy Prawn Stir Fry


Love prawns? Want a really simple prawn dish that tastes amazing, looks great and is low in fat and great if you are following a low carb plan?  

Try my awesome Garlic and Lime Spicy Prawn Stir Fry!

I served mine with carrot and courgette noodles, done in my Spiralizer (best invention ever!).

For the Sauce…

You will need –

1 bag of cooked and peeled prawns, defrosted overnight

1/2 bag baby spinach

1 grated carrot

4 sliced mushrooms

2 tsp garlic granules

1 tsp cayenne pepper

2 tsp smoked paprika

Zest of a lime

Juice of a lime

Sea salt & black pepper to taste

2 tbsp coconut oil

A sprinkle of parsley on top at the end

2 tbsp Fage 0% Greek yogurt
You need to –

To a hot pan, add coconut oil, allow it to start melting then add garlic, paprika and cayenne

Stir in prawns and then add mushrooms, spinach, carrot, lime (zest & juice)

Allow to cook until mushrooms are cooked through and prawns are hot through.

Remove from heat and stir in yogurt

Serve on top of noodles or Spiralized veg (my choice) add a sprinkle of salt, pepper and parsley at the end

Paleo Prawn Stir fry

Skint Momma xx

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