Muffins:
6 TBSP. Butter
1 1/2 Cups White Flour
1/2 Cup Milk
1 Cup White Sugar
2 Eggs
1 1/2 tsp. Baking Powder
Grated zest of 1 1/2 Lemons
1/4 tsp. Salt

Topping:
Juice of 1 1/2 Lemons
1/3 Cup White Sugar

Muffins: Preheat oven to 400 farenheit. Grease muffin tins, set aside. Cream butter, sugar and eggs together in a bowl. Add flour, milk, lemon zest, salt and baking powder. Mix well. Spoon batter into the greased muffin tins, filling them 3/4 full. Bake in preheated oven for 15-20 minutes. Topping: Combine lemon juice & sugar in bowl. When muffins are ready, drizzle topping over each one!

3 sprigs rosemary (use leaves only)
2 tablespoons olive oil
600g diced lamb leg, cut into 2cm pieces
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 carrot, peeled, diced
2 tablespoons plain flour
1 tablespoon tomato paste
1/2 cup red wine
1 1/2 cups beef stock
olive oil cooking spray
2 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten

Heat oil in saucepan over medium-high heat. Add lamb. Cook for 5 minutes until browned. Remove to a plate.

Add onion, garlic, carrot and rosemary leaves pan. Cook until tender. Add flour. Cook for 2 minutes. Combine tomato paste, wine and stock in a jug. Add to pan. Cook and stir until sauce comes to the boil. Return lamb to pan. Reduce heat to medium-low. Cook, uncovered, for 30 minutes or until lamb is tender. Set aside to cool.
Preheat oven to 200°C. Use pie ramekin to cut out pastry tops. Fill pie ramekins ¾ full with lamb filling. Place pastry circle on top and press to sides. Brush with beaten egg for a glossy finish. 
Bake for 30 minutes or until golden.

1 tbs oil
1 brown onion finely chopped
2 garlic cloves, crushed
1 x 400g can diced tomatoes
2 tbs tomato paste
1 x 300g can red kidney beans, drained, rinsed
1 tbs ground cumin
1 tbs ground coriander
2 tsp cayenne pepper
1 finely chopped red capsicum
1 finely chopped green capsicum
2 tbs drained, chopped jalapeno chilies
1 x 250g carton light sour cream
3 green shallots thinly sliced
Coriander to serve
8 flour tortillas to serve
Salt & pepper to season

Heat oil in a non-stick frying pan. Add onion and garlic and cook for 3 minutes until onion softens. Add peppers, ground cumin, ground coriander and cayenne pepper and cook for 1 minute.

Add mince and cook for 5 minutes. Stir in diced tomato, tomato paste and kidney beans. Reduce heat to medium and simmer, until mixture thickens. Remove from heat and add Jalapenos (optional).

Combine sour cream, green shallots and coriander in a small bowl. Serve chili topped with sour cream mixture and warm flour tortillas.

1 onion, finely chopped
15 ml olive oil
1 chile pepper, chopped
190 g red lentils
1 400g can peeled and diced tomatoes
235 ml water
salt and pepper to taste
1 tbsp ground cumin
1 tsp dried basil
sour cream
Fresh basil leaves

Heat oil in large saucepan. Cook onions for 3 minutes. Add the tomatoes, chili pepper, lentils, cumin, basil and water. Bring to boil, reduce heat to medium-low and simmer for about 20 minutes.

Once lentils have softened, use blender to puree the soup. Season to taste with salt and pepper. Top with a dollop of sour cream and basil leaves.

1 tbsp vegetable oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 tbsp curry powder
3 tsp ground cumin
800g can diced tomatoes
1/2 lemon, juiced
300g can chickpeas, drained, rinsed
150g orange sweet potato, peeled, diced
1 large carrot, peeled, diced
1 small red capsicum, diced
250g cauliflower, cut into florets
100g button mushrooms, halved
4 small yellow squash, halved
250g broccoli, cut into florets
steamed jasmine rice and natural yoghurt, to serve

Heat oil in a large saucepan. Add onion. Cook, for 3 minutes or until onion is soft. Add garlic, curry powder and cumin. Cook for 1 minute. Stir in tomatoes. Simmer for 3 minutes or until sauce thickens. Add 1/2 cup cold water, 2 tablespoons lemon juice, chickpeas and vegetables. Bring to the boil. Tip curry into slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Serve with rice, yoghurt or naan bread.

600g minced beef
2 carrots (diced or grated)
2 onions (chopped finely)
2 cloves of garlic (crushed)
2 sticks celery (finely diced)
800g tinned plum tomatoes (chopped)
150g Tomato Puree
2 Bay Leaves
250ml Beef Stock
Glass Dry White Wine
Dash of Worcester Sauce
Tabasco Sauce
Salt and pepper
Olive Oil
Heaped Tablespoon Oregano
Grated Parmesan or Pecorino Romano cheese.

Heat oil in large saucepan, add meat. Brown meat then remove it and place in a colander to drain off excess fat. Add good dash of olive oil to pan. On low heat cook onions. Then add celery and garlic. Season with salt & pepper. Add bay leaves. Put meat back in pan with oregano and wine.  When heated add tomatoes, puree, Worcester Sauce and Tabasco. Finally, add stock and carrots. Cook on low heat covered for an hour and a half.
 
Toss sauce with cooked spaghetti and top with Parmesan or Pecorino Cheese.

My advice? Dont be afraid to try brands youve never tried before. I have noticed that sometimes you can save a TON of money by purchasing brands that you may never have tried (usually because these products are on sale). Another tip would be only buy what you need for a period of 3 days at a time, not a whole week (because sometimes you want to go out one day of that week, or perhaps you get take-out instead). By only purchasing 3 days worth of meals at a time, you prevent wasting perfectly good produce and meats. In regard to canned foods? Wait for the sales, then stock up, but be aware some stores have limits on how many cans you can buy during such sales without the price going back to regular retail.
27 Aug 10   Ryan [demarest  NJ ]

I always buy bargins and when losing my jpb i could live for up to 6months on that barginswhen oil prises roketed i had enough to keep me going. i have found that my vegetables rotted because i didnot use it daily so now im buying cand produkts and use vitamin and mineral tabs and thus far if been healthy.
26 Jul 10   Marchelle [Ventersdorp  NW ]

I HAVE JUST BECOME A VEGATARIAN AND THE ONE THING ABOUT THAT IS TO HAVE STAPLE FOODS IN YOU PANTRY AND FRIDGE AND TO SET A MEAL PLAN FOR THE WEEK THAT WAY YOU HAVE MOST OF THE PRODUCTS ON HAND AND YOU ONLY HAVE TO BUY WHAT YOU REALLY NEED.
23 Jul 10   julie [boronia hts  QLD ]

Im sure everyone knows that you shouldnt go shopping when youre hungry! Thats a sure-fire way to make you spend more than you had planned! The cook in bulk is something we do all the time. We make really big batches of Chili made with ground turkey, spaghetti sauce, sloppy joes, etc. We put them in meal-size containers in our chest freezer; and voila easy, quick meals!
19 Jul 10   DELETED [DELETED  ]

Firstly use common sense and understand how and how not to spend. Buy bargains if they are needed. Do not overspend to save effort or time especially on food, cheaper food items can be delicious providing that little more time and effort is put in. Remember take care of the cents and the dollar will take care of itself.
1 Jul 10   irene [pasadena adelaide  SA ]