Freshly prepared pasta with herbs and mushrooms

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30 minutes · Serves 4

Lentil, potato & vegetable soup

0/5 ingredient prices availableSee recipe & budget ↓

Ingredients · serves 4

1080 mL Canned lentils
1 lb Potatoes
500 g Frozen mixed vegetables
150 g Onions
900 mL Broth
Salt, pepper and seasonings to taste

Let’s cook

Dice the potato and measure the chopped onion. Drain and rinse the canned lentils.
Simmer potato and onion in broth plus enough water to cover for about 20 minutes, until the potato is tender.
Add lentils and vegetables; simmer for another 5–10 minutes until hot. Season to taste.

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Have enough Canned lentilsPrice per 540 mL

Have enough PotatoesPrice per 10 lb

Have enough Frozen mixed vegetablesPrice per 750 g

Have enough OnionsPrice per 907.18474 g

Have enough BrothPrice per 900 mL

Have enough Salt, pepper & seasoningsPrice per 1 pantry set

5 measured ingredient prices still needed for a full recipe estimate.

6 needed purchase prices missing; checkout total is incomplete.

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25 minutes · Serves 4

Tomato beans over rice

0/5 ingredient prices availableSee recipe & budget ↓

Ingredients · serves 4

1080 mL Canned beans
300 g Dry rice
398 mL Canned tomatoes
150 g Onions
15 mL Cooking oil
Salt, pepper and seasonings to taste

Let’s cook

Cook rice according to the package.
Soften diced onion in oil. Add drained beans and tomatoes; simmer for 10 minutes.
Season and serve over rice.

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Have enough Canned beansPrice per 540 mL

Have enough Dry ricePrice per 3630 g

Have enough Canned tomatoesPrice per 796 mL

Have enough OnionsPrice per 907.18474 g

Have enough Cooking oilPrice per 750 mL

Have enough Salt, pepper & seasoningsPrice per 1 pantry set

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6 needed purchase prices missing; checkout total is incomplete.

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30 minutes · Serves 4

Egg & vegetable potato skillet

0/4 ingredient prices availableSee recipe & budget ↓

Ingredients · serves 4

8 eggs Eggs
2 lb Potatoes
400 g Frozen mixed vegetables
15 mL Cooking oil
Salt, pepper and seasonings to taste

Let’s cook

Dice potatoes and simmer until tender, then drain.
Heat oil in a large pan; add potatoes and vegetables and cook until hot.
Beat eggs, pour into the pan and stir until firmly cooked. Season.

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Have enough EggsPrice per 12 eggs

Have enough PotatoesPrice per 10 lb

Have enough Frozen mixed vegetablesPrice per 750 g

Have enough Cooking oilPrice per 750 mL

Have enough Salt, pepper & seasoningsPrice per 1 pantry set

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25 minutes · Serves 4

Lentil tomato pasta

0/5 ingredient prices availableSee recipe & budget ↓

Ingredients · serves 4

1080 mL Canned lentils
400 g Dry pasta
796 mL Canned tomatoes
150 g Onions
15 mL Cooking oil
Salt, pepper and seasonings to taste

Let’s cook

Drain and rinse the canned lentils. Cook pasta separately.
Soften chopped onion in oil, then add tomatoes and lentils; simmer for 10 minutes.
Combine with pasta and season to taste.

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Have enough Canned lentilsPrice per 540 mL

Have enough Dry pastaPrice per 900 g

Have enough Canned tomatoesPrice per 796 mL

Have enough OnionsPrice per 907.18474 g

Have enough Cooking oilPrice per 750 mL

Have enough Salt, pepper & seasoningsPrice per 1 pantry set

5 measured ingredient prices still needed for a full recipe estimate.

6 needed purchase prices missing; checkout total is incomplete.

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35 minutes · Serves 4

Cheesy bean-loaded potatoes

0/5 ingredient prices availableSee recipe & budget ↓

Ingredients · serves 4

2 lb Potatoes
1080 mL Canned beans
398 mL Canned tomatoes
100 g Cheddar cheese
400 g Frozen mixed vegetables
Salt, pepper and seasonings to taste

Let’s cook

Scrub potatoes, pierce and microwave until tender, turning partway through.
Drain beans and simmer with tomatoes for 10 minutes. Heat vegetables separately.
Split potatoes, spoon beans over them and top with grated cheese. Serve with vegetables.

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Have enough PotatoesPrice per 10 lb

Have enough Canned beansPrice per 540 mL

Have enough Canned tomatoesPrice per 796 mL

Have enough Cheddar cheesePrice per 400 g

Have enough Frozen mixed vegetablesPrice per 750 g

Have enough Salt, pepper & seasoningsPrice per 1 pantry set

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30 minutes · Serves 4

Vegetable & egg fried rice

0/5 ingredient prices availableSee recipe & budget ↓

Ingredients · serves 4

300 g Dry rice
4 eggs Eggs
500 g Frozen mixed vegetables
150 g Onions
30 mL Cooking oil
Salt, pepper and seasonings to taste

Let’s cook

Cook rice according to the package; spread on a plate briefly while preparing the pan.
Soften diced onion and vegetables in oil. Push to one side and scramble eggs until firmly set.
Add rice and season; stir until everything is thoroughly hot.

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Have enough Dry ricePrice per 3630 g

Have enough EggsPrice per 12 eggs

Have enough Frozen mixed vegetablesPrice per 750 g

Have enough OnionsPrice per 907.18474 g

Have enough Cooking oilPrice per 750 mL

Have enough Salt, pepper & seasoningsPrice per 1 pantry set

5 measured ingredient prices still needed for a full recipe estimate.

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30 minutes · Serves 4

Bean & vegetable stew

0/5 ingredient prices availableSee recipe & budget ↓

Ingredients · serves 4

1080 mL Canned beans
1.5 lb Potatoes
500 g Frozen mixed vegetables
398 mL Canned tomatoes
900 mL Broth
Salt, pepper and seasonings to taste

Let’s cook

Simmer diced potatoes in broth until tender.
Add drained beans, tomatoes and vegetables. Simmer for 10 minutes.
Season and serve; add water if a thinner stew is preferred.

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Have enough Canned beansPrice per 540 mL

Have enough PotatoesPrice per 10 lb

Have enough Frozen mixed vegetablesPrice per 750 g

Have enough Canned tomatoesPrice per 796 mL

Have enough BrothPrice per 900 mL

Have enough Salt, pepper & seasoningsPrice per 1 pantry set

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40 minutes · Serves 4

Chicken, potatoes & peppers

0/5 ingredient prices availableSee recipe & budget ↓

Ingredients · serves 4

1.5 lb Boneless chicken breast
2 lb Potatoes
1 peppers Sweet peppers
400 g Frozen mixed vegetables
30 mL Cooking oil
Salt, pepper and seasonings to taste

Let’s cook

Heat oven to 200°C. Dice potatoes, toss with half the oil and roast for 10 minutes.
Add seasoned chicken and sliced pepper on a separate tray; roast until chicken reaches 74°C in its thickest part and potatoes are tender.
Heat vegetables separately. Serve all of the chicken tonight; this recipe does not reserve leftovers.

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Have enough Boneless chicken breastPrice per 1 lb

Have enough PotatoesPrice per 10 lb

Have enough Sweet peppersPrice per 4 peppers

Have enough Frozen mixed vegetablesPrice per 750 g

Have enough Cooking oilPrice per 750 mL

Have enough Salt, pepper & seasoningsPrice per 1 pantry set

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30 minutes · Serves 4

Creamy chicken & vegetable pasta

0/6 ingredient prices availableSee recipe & budget ↓

Ingredients · serves 4

1 lb Boneless chicken breast
400 g Dry pasta
500 g Frozen mixed vegetables
250 mL Milk
100 g Cheddar cheese
15 mL Cooking oil
Salt, pepper and seasonings to taste

Let’s cook

Cook pasta, adding frozen vegetables for the final minutes; drain, reserving a little pasta water.
Dice chicken and cook in oil until its centre reaches 74°C.
Add milk and cheese over low heat, then combine with pasta and vegetables. Thin with reserved water if needed.

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Have enough Boneless chicken breastPrice per 1 lb

Have enough Dry pastaPrice per 900 g

Have enough Frozen mixed vegetablesPrice per 750 g

Have enough MilkPrice per 1000 mL

Have enough Cheddar cheesePrice per 400 g

Have enough Cooking oilPrice per 750 mL

Have enough Salt, pepper & seasoningsPrice per 1 pantry set

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30 minutes · Serves 4

Beef & pepper tomato pasta

0/5 ingredient prices availableSee recipe & budget ↓

Ingredients · serves 4

0.55 kg Ground beef
400 g Dry pasta
1 peppers Sweet peppers
796 mL Canned tomatoes
150 g Onions
Salt, pepper and seasonings to taste

Let’s cook

Cook pasta separately.
Brown thawed beef and chopped onion until beef reaches 71°C. Add pepper and tomatoes; simmer 10 minutes.
Serve sauce over pasta.

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Have enough Ground beefPrice per 2.26796 kg

Have enough Dry pastaPrice per 900 g

Have enough Sweet peppersPrice per 4 peppers

Have enough Canned tomatoesPrice per 796 mL

Have enough OnionsPrice per 907.18474 g

Have enough Salt, pepper & seasoningsPrice per 1 pantry set

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45 minutes · Serves 4

Beef & vegetable cottage pie

0/5 ingredient prices availableSee recipe & budget ↓

Ingredients · serves 4

0.55 kg Ground beef
2 lb Potatoes
500 g Frozen mixed vegetables
250 mL Broth
100 mL Milk
Salt, pepper and seasonings to taste

Let’s cook

Boil diced potatoes until tender; drain and mash with milk.
Brown thawed beef to 71°C. Add vegetables and broth; simmer until vegetables are hot.
Spoon into a baking dish, top with mash and bake at 200°C for 15 minutes, until bubbling.

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Have enough Ground beefPrice per 2.26796 kg

Have enough PotatoesPrice per 10 lb

Have enough Frozen mixed vegetablesPrice per 750 g

Have enough BrothPrice per 900 mL

Have enough MilkPrice per 1000 mL

Have enough Salt, pepper & seasoningsPrice per 1 pantry set

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35 minutes · Serves 4

Herb fish & potato wedges

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Ingredients · serves 4

600 g Salmon
2 lb Potatoes
500 g Frozen mixed vegetables
30 mL Cooking oil
Salt, pepper and seasonings to taste

Let’s cook

Heat oven to 200°C. Cut potatoes into wedges, toss with oil and roast for 15 minutes.
Season thawed fish and place on a separate tray. Cook until fish reaches 70°C and potatoes are tender.
Heat vegetables and serve.

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Have enough SalmonPrice per 1000 g

Have enough PotatoesPrice per 10 lb

Have enough Frozen mixed vegetablesPrice per 750 g

Have enough Cooking oilPrice per 750 mL

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25 minutes · Serves 4

Chicken & pepper wraps

0/6 ingredient prices availableSee recipe & budget ↓

Ingredients · serves 4

1.5 lb Boneless chicken breast
2 peppers Sweet peppers
8 tortillas Flour tortillas
150 g Salad greens
100 g Cheddar cheese
15 mL Cooking oil
Salt, pepper and seasonings to taste

Let’s cook

Slice chicken and peppers. Cook in oil until chicken reaches 74°C.
Warm tortillas following package directions.
Fill with chicken, peppers, washed greens and cheese.

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Have enough Boneless chicken breastPrice per 1 lb

Have enough Sweet peppersPrice per 4 peppers

Have enough Flour tortillasPrice per 10 tortillas

Have enough Salad greensPrice per 113 g

Have enough Cheddar cheesePrice per 400 g

Have enough Cooking oilPrice per 750 mL

Have enough Salt, pepper & seasoningsPrice per 1 pantry set

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30 minutes · Serves 4

Beef & vegetable rice bowls

0/4 ingredient prices availableSee recipe & budget ↓

Ingredients · serves 4

0.55 kg Ground beef
300 g Dry rice
500 g Frozen mixed vegetables
150 g Onions
Salt, pepper and seasonings to taste

Let’s cook

Cook rice according to package directions.
Brown thawed beef and onion until beef reaches 71°C; stir in vegetables and cook until hot.
Season and spoon over rice.

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Have enough Ground beefPrice per 2.26796 kg

Have enough Dry ricePrice per 3630 g

Have enough Frozen mixed vegetablesPrice per 750 g

Have enough OnionsPrice per 907.18474 g

Have enough Salt, pepper & seasoningsPrice per 1 pantry set

4 measured ingredient prices still needed for a full recipe estimate.

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30 minutes · Serves 4

Cabbage & tomato bean skillet

0/5 ingredient prices availableSee recipe & budget ↓

Ingredients · serves 4

1 lb Green cabbage
1080 mL Canned beans
398 mL Canned tomatoes
150 g Onions
15 mL Cooking oil
Salt, pepper and seasonings to taste

Let’s cook

Rinse and thinly slice cabbage, discarding the tough core. Dice the onion; drain and rinse the canned beans.
Heat oil in a large skillet over medium heat. Cook onion for about 5 minutes. Add cabbage and 60 mL water, cover and cook for 10–15 minutes, stirring occasionally, until tender.
Add tomatoes and beans. Simmer uncovered for 5–10 minutes until thoroughly hot and the excess liquid has reduced. Season to taste.

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Have enough Green cabbagePrice per 1 lb

Have enough Canned beansPrice per 540 mL

Have enough Canned tomatoesPrice per 796 mL

Have enough OnionsPrice per 907.18474 g

Have enough Cooking oilPrice per 750 mL

Have enough Salt, pepper & seasoningsPrice per 1 pantry set

5 measured ingredient prices still needed for a full recipe estimate.

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