creamy Mushroom and bacon fettuccine

75g bacon rashers, chopped

½ onion finely diced

1 clove garlic, crushed

100g mushrooms, sliced

400g pouch Heinz Condensed Soup & More™ Creamy Assorted Mushroom with Thyme

40g grated parmesan cheese

½ cup cream

Cooked fettuccine (allow 50-75g uncooked dry fettuccine

1. Cook the bacon in a pan until crispy. Set aside. 
2. Cook onion, garlic and mushrooms in a dash of oil until onion is soft. 
3. Stir in Heinz Condensed Soup & More™ Creamy Assorted Mushroom with Thyme.
4. Bring to the boil. Remove from heat. Stir in parmesan, cream and bacon. 
5. Toss through cooked fettuccine. 

chicken casserole

For this recipe, it asked for 1 kg of chicken with the bones it it still. I didn't use that, instead I just used chicken breast cut into pieces, and it worked the same. Also, instead of just cannellini beans, I had mixed beans already in my cupboard. That's another way I save money. I have a small pantry cupboard, which every now and then I'll buy items I know I use and will last and leave them in there. That way, one week, if I'm strapped for cash, I know I'll have the ingredients.

My cupboard might be quite messy looking in this photo, but I know exactly where everything is and what I have. I have all sauces/juices on the top shelf, followed by all my herbs and spices, then canned and jar items and then all my baking items.

• 1Kg chicken pieces, bone in 
• 100g smoked bacon, chopped
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 sticks celery, diced
• 2 Tbsp Dijon mustard
• 400g pouch Heinz Condensed Soup & More™ Creamy Chicken with Garden Herbs
• 400g can Cannellini beans, rinsed and drained
• Handful fresh parsley leaves, 

1. Heat oil in a deep lidded frying pan. Brown chicken pieces. Set aside. Drain any excess oil.
2. Add bacon, onion, garlic and celery. Sauté until soft. Stir in mustard.
3. Place chicken back into pan. Pour over Heinz Condensed Soup & More™ Creamy Chicken with Garden Herbs and 1 cup of water. Stir. Bring to the boil.
4. Reduce heat. Cover and simmer for 30 minutes.
5. Add beans and continue cooking for a further 10-15 minutes with the lid off until chicken is cooked and sauce reduced. Stir through parsley.

chunky beef and vegetable pie

For the next few weeks, I will be making easy and cheap meals that take no time at all, yet still taste delicious.

• ½ cup red wine
• 2 x 535g can Heinz® Big’N Chunky Beef & Vegetable
• 1 tbs Worcestershire sauce
• 1 cup Heinz® Frozen Garden Peas OR Heinz® Frozen Mixed Veg
• 2 tbs chopped parsley
• 3 tbs cornflour + ¼ cup cold water
• 800-900g potatoes, peeled and cut into even sized pieces
• ¼ cup milk
• 15g butter
• ¼ cup grated tasty cheese

1. Preheat oven to 180°C.
2. Place a large saucepan on high heat and add red wine – allow to simmer for 1 minute. Empty the contents of the Heinz® Chunky Beef & Vegetable into the saucepan, stir in the Heinz® Frozen Garden Peas, Worcestershire sauce and chopped parsley. Simmer for 10 minutes, stirring occasionally.
3. Cook potatoes in boiling water until tender. Drain and mash with milk and butter. Season to taste.
4. Mix cornflour and cold water ensuring mixture is smooth. Remove the meat filling mixture from the heat and whilst stirring pour in the cornflour mixture.
5. Transfer meat filing mixture immediately into an ovenproof dish and top with mashed potato.
   
   Sprinkle with grated tasty cheese.
   
6. Bake for 15-20 minutes until hot and golden and serve.