Feed your family for under $20

Thai sweet chilli rissoles. Source: Taste.com.au

CUT the cost of cooking with these four delicious meals for under $20 from Taste Planner.

All you need to do is arm yourself with a few clever shopping tips, backed up by some tasty recipes, and you could make dramatic savings in the supermarket.

Here are Taste Planner's top tips for budget-conscious cooks, plus some delicious recipes that will feed the family for under $20.

1. Plan ahead and make a shopping list
This simple tactic helps your stick to a budget - and diet - by making you less likely to make an impulse buy in the biscuit aisle. Taste Planner makes it even easier by creating a meal plan and shopping list for you, in just a few clicks.

2. Eat before you shop
Go to the supermarket with a grumbling belly and you might as well check your frugal intentions at the door. Hunger makes everything more tempting, especially those expensive snack foods.

3. Meat-free Mondays
Going veggie for one or two days makes each week more varied, healthy and easier on the wallet.

4. Get chopping
Chop your own veggies, make your own snack packs and pack your own sandwiches for a super saving.

More: Cook smarter with Taste Planner's meals for under $20

Here are four delicious meals you can produce for the whole family:

Thai sweet chilli chicken rissoles
Prep: 15 minutes | Cook: 30 minutes | Serves: 4

Ingredients

500g chicken mince

2 tablespoons Thai red curry paste

3 green onions, thinly sliced

1/2 cup coconut milk

1 cup fresh breadcrumbs

1/3 cup frozen peas

Vegetable oil, for shallow frying

2 tablespoons sweet chilli sauce

Salad, to serve

Method

Step 1: Combine mince, curry paste, onion, milk, breadcrumbs and peas in a large bowl. Season with salt and pepper. Using wet hands, shape mixture into 12 rissoles. Place on a baking tray lined with baking paper. Cover. Refrigerate for 30 minutes.

Step 2: Preheat oven to 180°C/160°C fan-forced. Heat oil in a large frying pan over medium-high heat. Cook rissoles, in batches, for 3 to 4 minutes each side or until golden. Transfer to a baking tray. Brush rissoles with half the sweet chilli sauce. Bake for 15 minutes, or until cooked through, brushing halfway through cooking with remaining sweet chilli sauce.

Step 3: Stand for 2 minutes on baking tray. Serve rissoles with salad.

Chickpea and vegie burgers
Prep: 25 minutes | Cook: 10 minutes | Serves: 4

Picture: Taste.com.au Source: Taste.com.au

Ingredients

400g can chickpeas, drained, rinsed

1 small (70g) carrot, peeled, grated

2/3 cup wholegrain breadcrumbs

2 eggs, lightly beaten

2 teaspoons olive oil

4 round wholegrain rolls, halved crossways

8 green oak lettuce leaves

4 slices canned beetroot, drained

1 large (220g) tomato, sliced

Method

Step 1: Place chickpeas in a bowl. Using a fork, mash until almost smooth. Add carrot, breadcrumbs and egg. Mix to combine. Using floured hands, shape mixture into 4 patties.

Step 2: Heat oil in a frying pan over medium heat. Cook patties, turning, for 4 to 5 minutes each side or until heated through.

Step 3: Meanwhile, preheat grill on high. Toast cut side of rolls for 2 to 3 minutes or until golden. Top roll bases with beetroot, lettuce, tomato, patties and roll tops. Serve.

Hoisin chicken and rice noodle stir-fry
Prep: 15 minutes | Cook: 10 minutes | Serves: 4

Picture: Taste.com.au Source: Taste.com.au

Ingredients

450g fresh wide rice noodles

1 tablespoon peanut oil

1 medium red capsicum, chopped

1 large carrot, halved lengthways, thinly sliced diagonally

150g sugar snap peas, trimmed

2 garlic cloves, crushed

2 green onions, thinly sliced

1 long red chilli, thinly sliced

4 Roast chicken thigh fillets (see related recipe), thinly sliced

1/4 cup hoisin sauce

2 tablespoons soy sauce

Method

Step 1: Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 3 to 4 minutes or until tender. Using a fork, separate noodles. Drain.

Step 2: Meanwhile, heat a wok over high heat. Add oil. Swirl to coat. Add capsicum and carrot. Stir-fry for 3 minutes or until softened. Add peas, garlic, onion and chilli. Stir-fry for 2 minutes or until just tender.

Step 3: Add chicken and sauces. Season. Stir-fry for 2 minutes or until heated. Add noodles. Toss for 1 to 2 minutes or until hot. Serve.

Zucchini and bacon spaghetti
Prep: 15 minutes | Cook: 10 minutes | Serves: 4

Picture: Taste.com.au Source: Taste.com.au

Ingredients

400g dried thin spaghetti pasta

250g shortcut bacon rashers, cut into thin strips

1 small brown onion, coarsely chopped

2 garlic cloves, crushed

3 large zucchini, trimmed, coarsely grated

250ml (1 cup) light thickened cream

40g (1/2 cup) shredded parmesan

Shaved parmesan, to serve

Method

Step 1: Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.

Step 2: Meanwhile, cook the bacon and onion in a large frying pan over medium-high heat for 5 minutes or until onion softens. Add the garlic and zucchini and cook, stirring, for 2-3 minutes or until the zucchini softens slightly. Stir in the cream. Cook for 2-3 minutes or until heated through.

Step 3: Add the zucchini mixture and shredded parmesan to the pasta and toss to combine. Divide among serving dishes and top with shaved parmesan. Season with pepper.

Create your own budget-friendly meal plan at www.tasteplanner.com.au. You can also experiment with 15 diets and it caters to 11 allergies. Join at www.tasteplanner.com.au today - your first 28 days are free (until 28 February).

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