Easy Healthy Recipes - Budget Family Meal

Creating tasty and fulfilling meals for you and your family and trying to do it all on a budget is not that easy. Every day, day in a day out, keeping your family feed is something that could be a chore that we would like to make easier

Our good friend Pam called today and said she had just completed a budgeting course, with food being one of the major expenses for a family, she suggested we create a website that would provide lots of different easy healthy and budget recipes and list each meal with an idea of the cost of each serving, so could search meals by the cost along with choosing from a wide range of recipes to suit all tastes, Seafood, Vegetarian, Gluten, Italian, Desserts etc

Pam suggested we also have the option that if you wanted to send in recipes that you love, so send those favorite recipes that you and your family love, and we will include them onto the site

Send your recipes to recipes@budgetfamilymeal.com If you can include the section you would like your meal included in along with an idea of cost per serving...and if you have a picture please send that along...we will even include your name if you like...

If you would like to have recipes regularly sent to you send an email to newsletter@budgetfamilymeal.com

One thing we would like to see is meals form as many cultures as possible...whether it is chinese meals, Kosher Meals, to Hangis and Haggis. Different styles of food would also be appreciated

We would also like recipes that are Low Fat, or Low Carb....so drop us an email...if you have pictures of what your recipe looks like even better...as pictures tell a better story as to how we eat

Cuisine (list of cuisines)

Regional

African · Arab · Asian · Caribbean · Eastern European · European · Latin American · Mediterranean · Middle Eastern · North African · North American · South Asian · West African

National

Algerian · American · Argentine · Armenian · Australian · Austrian · Bahraini · Belarusian · Belizean · Bosnian · Botswanan · Brazilian · British · Bulgarian · Burkinabe · Cameroonian · Canadian · Chilean · Chinese · Congolese · Colombian · Croatian · Cuban · Cyprus · Czech · Danish · Dutch · Ecuadorian · Egyptian · Equatorial Guinea · Estonian · Ethiopian · Finnish · French · Georgian · German · Greek · Guatemalan · Honduran · Hungarian · Icelandic · Indian · Indonesian · Iranian · Iraqi · Irish · Israeli · Italian · Jamaican · Japanese · Jordanian · Kazakhstan · Korean · Kuwaiti · Lao · Latvian · Lebanese · Libyan · Lithuanian · Luxembourgian · Macedonian · Malaysia · Maltese · Mexican · Moldovan · Mongolian · Moroccan · Native American · Norwegian · Omani · Palestinian · Pakistani · Peruvian · Polish · Portuguese · Qatari · Romanian · Russian · Salvadoran · Saudi Arabian · Serbian · Singaporean · Sicilian · Slovak · South African · Spanish · Swazi · Swedish · Swiss · Syrian · Thai · Tunisian · Turkish · Ukrainian · United Arab Emirati · Uruguayan · Venezuelan · Vietnamese Yemini ·

Historical

Ancient Egyptian · Ancient Greek · Ancient Roman · Andean · Aztec · Byzantine · Early modern European · Historical Chinese · Historical Indian · Mayan · Medieval · Ottoman

Styles

California cuisine · Fast food · Fusion · Immigrant

Types of food

Confectionery · Dairy products · Fruit · Herbs / Spices · Meat · Vegetable

Carbohydrate staples

Barley · Bread · Breadfruit · Cassava · Couscous · Maize · Oatmeal · Pasta · Plantain · Potato · Quinoa · Rice · Sago · Sweet Potato · Taro · Wheat · Yam

Types of dish

Curry · Dip · Pizza · Salad · Sandwich · Sauce · Soup · Stew

Technical

Eating utensils · Food preparation utensils · Techniques · Weights and measures

Contents

[hide]

•1 Recipes by category

■1.10.4.1 tong sui

■1.10.5 Dim sum
■1.10.6 Others

◦1.11 Croatian cuisine
◦1.12 Cuban cuisine
◦1.13 Czech cuisine
◦1.14 Danish cuisine
◦1.15 Dutch cuisine
◦1.16 Dominican Cuisine
◦1.17 Egyptian cuisine
◦1.18 French cuisine
◦1.19 German cuisine
◦1.20 Greek cuisine
◦1.21 Hungarian cuisine
◦1.22 Iranian cuisine
◦1.23 Indian cuisine
◦1.24 Irish cuisine
◦1.25 Israeli cuisine
◦1.26 Italian cuisine
◦1.27 Jamaican cuisine
◦1.28 Japanese cuisine
◦1.29 Jewish cuisine
◦1.30 Korean cuisine
◦1.31 Macedonian cuisine
◦1.32 Maltese cuisine
◦1.33 Mexican cuisine
◦1.34 Montenegrin cuisine
◦1.35 New Zealand cuisine
◦1.36 Norwegian Cuisine
◦1.37 Persian
◦1.38 Peruvian Cuisine
◦1.39 Polish cuisine
◦1.40 Portuguese cuisine
◦1.41 Quebec cuisine
◦1.42 Romanian cuisine
◦1.43 Russian cuisine
◦1.44 Serbian cuisine
◦1.45 Slovak cuisine
◦1.46 Slovenian cuisine
◦1.47 Spanish cuisine
◦1.48 Swedish cuisine
◦1.49 Swiss cuisine
◦1.50 Thai cuisine
◦1.51 Tex-Mex cuisine
◦1.52 Turkish cuisine
◦1.53 Ukrainian cuisine
◦1.54 Vegetarian cuisine
◦1.55 Vegan cuisine
◦1.56 Welsh cuisine
◦1.57 19th century recipes from the Household Cyclopedia

[edit] Recipes by category

[edit] Albanian cuisine

Albanian vegetable pie: article, recipe

Baked lamb and yogurt: recipe

Baked leeks: recipe

Bean Jahni soup: recipe

Elli's veal or chicken with walnuts recipe

Fërgesë of Tirana with peppers: recipe

Fërgesë of Tirana with veal: recipe

Fried meatballs: recipe

Garlic dressings: recipe

Mixed vegetables: recipe

Potato and cabbage soup: recipe

Stewed dry figs dessert: recipe

Caesar salad: article, recipe

Cheesesteak: article

Fried Chicken: article

Lemon meringue pie: article

Mincemeat tart: article, recipes

No-Bake Chocolate Chip Cookie Pie: recipe

Not Quite Eggs Benedict: recipe

Peach Cobbler: article

Potato Salad: article, recipe

Pound cake: article, recipe

Pumpkin pie: article, recipe

Purée Mongole: article, recipe

Roasted brined turkey: recipe

Simple nachos: recipe

S'more: article, recipe

Stuffing (a.k.a. Dressing): article

Sweet Potato pie: article

Tuna Salad: article

Hot dogs: article

Hamburgers: article

French fries: article

Further unwritten articles and recipes: Fried Cheese Curds, Mashed potatoes, Pickle Pie

[edit] Argentine cuisine

Empanadas: article

Asado: article

Locro: article

Dulce de Leche: article

chimichurri: article

[edit] Australian cuisine

ANZAC biscuits: recipe

Australian Aboriginal sweet foods

Australian and New Zealand meat pie

[edit] Austrian cuisine

Kaiserschmarrn: recipe

Knödel (German;Kloß)

Palatschinke (Palatschinken): recipe

Powidl

Sachertorte: recipe

Wiener Schnitzel

[edit] Bosnian-Herzegovinian cuisine

Bosanski Lonac

Ćevapčići

Livno cheese

[edit] Brazilian cuisine

[edit] British cuisine

•Balti
•Bangers and mash (sausages and mashed potato)
•Beef Wellington
•Black peas
•Black pudding
•Bread and butter pudding
•Bubble and squeak
•Cheese
•Chicken tikka masala
•Christmas pudding
•Clotted cream
•Cornish pasty
•Cottage pie
•Cranachan
•Crème brûlée
•Dumplings
•Fish and chips
•Haggis (Scotland)
•Hash
•Knickerbocker glory
•Lancashire hotpot
•Mince pie
•Pie and mash
•Pork pie
•Pound cake
•Queen of Puddings
•Shepherd's pie
•Scouse
•Spotted dick
•Sticky toffee pudding
•Sunday roast
•Toad in the hole
•Ulster fry (Northern Ireland)
•Welsh rarebit
•Yorkshire pudding

[edit] Bulgarian cuisine

Zelnik (from Samokov)

Kebapcheta

Lamb for the day of St. George

Bob s nadenica (beans with sausage)

Carp for the day of St. Nikolay

Kavurma

Luchnik (from Troyan)

Kačamak

Tikvena banitsa (banitsa with pumpkin)

Yoghurt

Kozunak

[edit] Chilean cuisine

[edit] Chinese cuisine (Cantonese)

[edit] Soup

hot and sour soup

wonton

Shark fin soup is a Chinese soup made with shark's fin, crab meat and egg that is often served in banquets.

Lemon Soup a Greek soup that is not sour

[edit] Appetizers

stinky tofu

xiaolongbao/小籠包

Shengjian mantou/生煎饅頭

baozi/包子

Spring roll/春捲

[edit] Meal

chinese steamed eggs/蒸水蛋

Buddha's delight/羅漢齋

wonton noodle/雲吞麵

Beef chow fun/乾炒牛河

little pan rice /煲仔飯 is rice cooke in clay pot style.

[edit] Dessert

egg custard tart/蛋撻/dan tat/dàntà

douhua/Dou fu fa /tofu pudding/豆花, 豆腐花

swallow's nest

Mango pudding /芒果布甸/mong guo bo din/芒果布丁/mángguǒbùdĩng

Nian gao/年糕/Chinese New Year cake

[edit] tong sui

tong sui/糖水 is a form of soup that is sweet that is usually served as dessert.

mung bean soup/綠豆湯, 綠豆沙

red bean soup/紅豆湯, 紅豆沙

black sesame soup/芝麻糊

egg tong sui/雞蛋糖水

sai mai lo/西米露

[edit] Dim sum

siu mai

Cha siu baau/叉燒包

turnip cake/蘿蔔糕/lo bak go/luóbogāo

taro cake/芋頭糕

Zhaliang/炸兩

Shrimp Dumpling/蝦餃/har gau

Chiu-chao style dumplings/潮州粉果

Rice noodle rolls/腸粉/cheong fun

Ngau yuk kau/Niu rou qiu/牛肉球, 牛球, 牛肉丸/steamed grounded beef ball

Water chestnut cake/馬蹄糕/maa tai gow

[edit] Others

oolong

congee/粥

[edit] Croatian cuisine

vepřo-knedlo-zelo

[edit] Danish cuisine

Stuvet grønlangkål (stewed kale)

Stegt flæsk med persillesovs (fried slices of pork with parsley sauce)

Hakkedrenge med bløde løg og bearnaise (chop-boys with mushy onions and sauce bearnaise)

Forårsruller (springrolls (from Daloon))

Frikadeller (meat balls) med agurkesalat (cucumber salad)

Kylling a la Tijuana (Tijuana Chicken) (IMPORTANT: This dish is named after the famous danish art ensemble called Tijuana - and not the mexican city)

[edit] Dominican Cuisine

[edit] Egyptian cuisine

[edit] French cuisine

Chocolate Mousse (Mousse au chocolat)

Crème brûlée, (recipe)

[edit] German cuisine

Knödel and Klöße

Wiener Schnitzel (Austrian, but available everywhere)

[edit] Hungarian cuisine

Gulyás (or goulash)

[edit] Iranian cuisine

Sabzi polo

[edit] Indian cuisine

Maharashtrian cuisine

Cookbook:Chicken Madras

Cookbook:Cuisine of India

Cookbook:Puliyodarai Quick

Swetha's Cookbook

Mom's recipes

[edit] Irish cuisine

Corned beef and cabbage

[edit] Israeli cuisine

[edit] Italian cuisine

Italian spaghetti sauce

Ham sauce

Tarragon sauce

Tomato sauce

Tomato sauce piquante

Mushroom sauce

Neapolitan sauce

Neapolitan anchovy sauce

Condiment for seasoning minestrone

Minestrone alla Casalinga

Wikibooks:Transwiki:Minestrone of rice and turnip

Minestrone alla Capucina

Minestrone of Semolina

Wikibooks:Minestrone alla Milanese

Minestrone of rice and cabbage

Minestrone of rice and celery

Pasta:

Baked ziti

Boiled pasta (generic)

Gnocchi

Garlic parmesan pasta

[edit] Jamaican cuisine

Steamed Fish and Okra

Rum Punch

[edit] Japanese cuisine

[edit] Jewish cuisine

[edit] Korean cuisine

[edit] Macedonian cuisine

[edit] Maltese cuisine

Aljotta

Arjoli

Balbuljata/Barbuljata

Fenek (Rabbit)

Pastizzi tar-Rikotta/tal-Piżelli

Soppa tal-Qargħa Ħamra

[edit] Mexican cuisine

Chipotle sauce

Pay De Nuez Pecan Pie

[edit] Montenegrin cuisine

Njeguška pršuta

[edit] New Zealand cuisine

ANZAC biscuits: recipe

Porkbones and puha (boil-up)

Marmite

Fish and Chips

[edit] Norwegian Cuisine

[edit] Persian

[edit] Peruvian Cuisine

Ceviche

Papa a la Huancaina

Kabab koobideh

[edit] Polish cuisine

[edit] Portuguese cuisine

Madeira cake

Feijoada: recipe

Pastéis de Nata: Recipe

[edit] Quebec cuisine

Pâté chinois (Sheppard'sPie)

Pea soup

Poutine

Tourtière

[edit] Romanian cuisine

[edit] Russian cuisine

Borscht

tvorozhniki

Vareniki

[edit] Serbian cuisine

[edit] Slovak cuisine

Zemiakové placky (potato pancake)

Francúzske zemiaky

[edit] Slovenian cuisine

Kranjska klobasa

Prekmurska gibanica

[edit] Spanish cuisine

Paella

Gazpacho

Churro

[edit] Swedish cuisine

Chokladboll

Knäck (toffee)

Köttbullar (meatballs)

Ärtsoppa (pea soup)

[edit] Tex-Mex cuisine

[edit] Turkish cuisine

[edit] Ukrainian cuisine

Borshch

Holubtsi: Recipe

Pączki

[edit] Vegetarian cuisine

[edit] 19th century recipes from the Household Cyclopedia

Note that most of these need to be rewritten using more modern recipe notation.

Meat

Venison recipes

Fish recipes

1:BAKED PICKEREL.

Carefully clean and wipe the fish, and lay in a dripping pan with enough hot water to prevent scorching. A perforated sheet of tin, fitting loosely, or several muffin rings may be used to keep it off the bottom. Lay it in a circle on its belly, head and tail touching, and tied, or as directed in note on fish; bake slowly, basting often with butter and water. When done, have ready a cup of sweet cream or rich milk to which a few spoons of hot water has been added; stir in two large spoons of melted butter and a little chopped parsley; heat all by setting the cup in boiling water; add the gravy from the dripping-pan, and let it boil up once; place the fish in a hot dish and pour over it the sauce. Or an egg sauce may be made with drawn butter; stir in the yolk of an egg quickly, and then a teaspoon of chopped parsley. It can be stuffed or not, just as you please.

2:BOILED SALMON

The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon. Pour half upon the salmon and serve the rest in a boat. Garnish with parsley and sliced eggs.

SALMON PATTIES.

Cut cold, cooked salmon into dice. Heat about a pint of the dice in half a pint of cream. Season to taste with cayenne pepper and salt. Fill the shells and serve. Cold, cooked fish of any kind may be made into patties in this way. Use any fish sauce you choose—all are equally good.

BROILED SALMON.

Cut slices from an inch to an inch and a half thick, dry them in a cloth, season with salt and pepper, dredge them in sifted flour, and broil on a gridiron rubbed with suet.

Another Mode.—Cut the slices one inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, envelop them in it with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice. FRESH SALMON FRIED.

Cut the slices three-quarters of an inch thick, dredge them with flour, or dip them in egg and crumbs; fry a light brown. This mode answers for all fish cut into steaks. Season well with salt and pepper.

SALMON AND CAPER SAUCE.

Two slices of salmon, one-quarter pound butter, one-half teaspoonful of chopped parsley, one shallot; salt and pepper to taste.

Lay the salmon in a baking dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; place it in the oven and baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it and serve. Salmon dressed in this way, with tomato sauce, is very delicious.

::How to cook oysters

Codfish

Flounders -- a la creme

French stew of peas and bacon

Chowder -- New England Chowder, Daniel Webster's Chowder

Soup recipes

Giblet soup