The savvy mother-of-11, Joanne Webb O’Rourke, has revealed that she spends just £ 12 per person, per week, to provide her children with three nutritious tasty meals a day, simply by shopping smart at Aldi.
Joanne now shares her best tips for feeding a family, regardless of size, during the work week, which can often get a little hectic, with meals usually the first to slip, as most people tend to grab and eat. -going from the closet. or refrigerator.
Her tips include setting up a breakfast station complete with grain dispensers and setting up a weekly “fakeaway” day to keep things exciting for the little ones.
With the new school year well underway, it has been revealed that every fourth parent admits that they do not have time to plan meals, and as a result, they make the same meals every day.
Nearly half (46%) say they sometimes give in and let their child choose what to eat to make life easier.
Joanne explained: “Feeding a family does not have to be hard work. I make sure I stick to my top ten tips, including banning daily shops and keeping important pantry products stocked – it’s about being prepared.”
She added: “The kids love my healthy chicken stew, it’s a really filling midweek meal and can be frozen in batches.”
Joanne’s Top 10 Tips for Feeding a Family on a Budget
1. Schedule all meals of the week on Sundays and make the grocery store on Mondays, if possible, where supermarkets are typically quieter and there is more room to shop.
2. Ban daily shops. Milk and bread filling is fine, but daily purchases can really skew the purchasing numbers.
Make your meals interactive with fun themed dishes, cake slices (Stacey Solomon style) and personalized bowls.
4. Make meals that your family enjoys so that dinner times are not a struggle. Use meal requests as a prize, for example, the best performer can choose Friday dinner.
Make a meal once a week that the family has never had before – this is a great way to introduce new foods to younger family members.
Set up a breakfast station, including a grain dispenser, for a hotel-style breakfast at home without the hassle.
7. Plan a ‘fakeaway’ meal a week to keep things exciting. This can be anything from air-fried chicken and chips or Chinese chicken noodles.
8. Make packed lunches the night before. Keep the sandwich fillings simple and always bring a piece of fruit and something sweet for a little pampering like biscuits.
Make puddings and cakes from scratch as it saves a lot of money in the long run. Boil cakes together and place them in the freezer.
10. Most important things to keep replenished – milk, bread, fruit and biscuits. These are my fail-safe items for packed lunches and snacks.
Joanne’s healthy chicken stew recipe
All ingredients are purchased from Aldi.
Ingredients – feed 13
- 2 x British Chicken Thigh Fillets (£ 2.75 per box)
- Bag of carrots (52p)
- Onions (62p)
- 3 x Chicken Casserole Spice Mix (19p each)
- Button mushrooms (75p)
- Frozen garden peas (55p)
- 1 x chicken stock (69p for a pack of 4)
- 2 x bag of potatoes (91p per bag)
- Total price: £ 11.02 / 85p pr. portion
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For the pot:
- Cut the chicken into small pieces and place it in an ovenproof dish
- Chop onions, carrots and mushrooms and put them in the dish
- Add the packet of frozen peas
- Mix a stock with warm water and pour into the dish
- Add the chicken casserole mixture
- Mix it all together and season with salt and pepper
- Put the lid on and fry in the oven over medium heat (160 ° C) for approx. 2-2.5 hours
- Stir and check every half hour – if the mixture looks a little dry, add a little water
To the bog:
- Peel and chop your potatoes during cooking and cook them until soft
- When tender, drain the potatoes, add a spoonful of butter and a splash of milk and mash to make a creamy mashed potato
- Place your mash on a plate (we like to make it into a circle or fun dinosaur shape) and add the pot in the middle
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