Easy low budget recipe: Here’s how to eat for €5 a day!

The holidays are over, it’s now time for the winter sales, but all that shopping, dinner parties and family gatherings are having a big financial impact on our accounts. Once the new year begins, we often ask ourselves the question “How to save money?”. Well, you have to start with groceries, because they represent a significant part of monthly expenses. Don’t worry, that doesn’t mean you should only eat pasta! In fact, there are plenty of complete and tasty recipes that are easy to make without spending too much! Discover our proposals for an easy low budget recipe below.

How to eat for 5 € a day?

First of all, you have to say goodbye to meat (at least for a while), but that’s okay because it will also help you detoxify your body. Next, include more vegetables in your meal plan, which will boost your immune system. Opt for seasonal products such as garlic, beets, broccoli, carrots and celery.

When you go shopping, make a list so that you don’t buy unnecessary things on impulse. Eat something before you leave and don’t go to the supermarket on an empty stomach. Check and take advantage of the sales and don’t forget to take a look at the upper and lower shelves of the aisles at the grocery store where the cheapest products are.

Shakshuka – Low Budget Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 teaspoons of paprika
• 1 teaspoon of cumin
• ¼ teaspoon chili powder
• 1 can whole peeled tomatoes
• 6 eggs
• salt and pepper, to taste
• fresh cilantro, chopped
• fresh parsley, chopped

Directions:

Heat the olive oil in a large sauté pan over medium heat. Then add the chopped pepper and onion. Cook for 5 minutes then add the garlic and spices and cook for another minute.

Pour the can of tomatoes and its juice into the sauté pan and break up the tomatoes with a large spoon. Season with salt and pepper and bring the sauce to a simmer.

Using a large spoon, make small wells in the sauce and place the eggs in each one. Cover the pan and cook for 5-8 minutes.

At the end, decorate with the chopped herbs.

Easy Dinner Recipe – Garlic Butter Chicken

Ingredients:

• 6 chicken thighs cut in half
• 2 teaspoons smoked paprika
• 2 tablespoons extra virgin olive oil
• 200 g/7 oz small button mushrooms
• 100g/3,5 oz butter
• 5 garlic cloves, sliced
• 2 tablespoons chopped fresh tarragon
• 1 bunch of spinach, trimmed

Directions:

Sprinkle the chicken with paprika. Next, heat 1 tablespoon of oil in a large skillet over high heat. Cook the meat for 4 minutes on each side or until browned, then set aside.

Cut half the mushrooms in half. Melt 40 g/1 oz of butter and the rest of the oil in a frying pan over medium-high heat. Add the mushrooms. Cook, stirring, for 3 to 4 minutes or until golden brown. Set aside.

Add the remaining butter to the pan. Cook, stirring, for 1 minute. Add garlic and tarragon. Return mushroom and chicken to pan and cook, stirring occasionally, until chicken is cooked.

Remove from the heat and add the spinach. Cover and let heat cook the spinach for 2 minutes. Season with salt and pepper.

If desired, serve the chicken with bread, salad and lemon wedges.

Easy low budget recipe – winter soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 5 garlic cloves, minced
• 4 teaspoons chili powder
• 16 oz/450g dry brown lentils
• 2 cans of diced tomatoes
• 1 bay leaf
• 32 oz/ 950g vegetable broth
• chopped fresh cilantro
• salt and freshly ground black pepper

Directions:

In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper. Cook for about 8 to 10 minutes, stirring occasionally. Then stir in the garlic and chili powder and cook until fragrant, about 30 seconds.

Add the lentils, tomatoes, bay leaf and broth. Season generously with salt and ground black pepper. Simmer partially covered over medium-low heat for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.

Transfer 3-4 cups of chili to a food processor and blend until smooth. Return the puréed chili to the pot and stir to combine.

Finally, add the cilantro and serve.