Food

As a mother, the biggest challenge I faced at the end of a day was to put aside my fatigue, work worries, and financial woes to spend time with my little girl. We were all starving for attention — and just plain starving. Dinner had to be fast, simple and inexpensive. Moreover, I had to be able to cook it while helping with homework, reading Princess Poppy aloud, or putting together a puzzle.

What's more, recipes had to get us all involved in cooking. Before our first year together with me as a busy Interior Designer and single mother, my young daughter had mastered pasta, waffles, apple fritters, tuna salad and mashed potatoes. Being able to put together a delicious, healthy meal even at the end of a long day raised their self-esteem, not to mention mine.

Your Grocery Bill - Beat The Credit Crunch With Some Savvy Shopping!

Wondering how to make ends meet? Want to get your grocery costs down but keep the quality high? Menu4Mums, the online family meal planners, have these top tips to help you save on your grocery shop. Why not challenge yourself to see how much you can save?

Tip 1: Plan your meals.

Look online at supermarket offers (or look at the Menus4Mums Bargain Spotting page) and build meals around these ingredients. Plan a suitable meal for each day with a good balance of protein (eg meats, pulses), carbohydrates (eg potatoes, rice, pasta), and vegetables. See what needs using up in your freezer or fridge. Think about using up leftovers too. And try to include an interesting variety of tastes and textures. After your meal plan write your shopping list.

Tip 2: Never shop on an empty stomach.

If you do, you just know you’ll end up at the checkout with ...

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Good food makes you thinner :)

If you eat well, you'll have more energy. And with more energy, you'll rush around and burn more calories. So yo can eat more than you ever thought possible and look great. Simple!

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Deep-Dish Fish Pie

Packed with protein and extra veg this recipe is perfect for growing kids.

Serves 4

INGREDIENTS

14OZ/397G Potatoes
14oz/397g carrots
5 eggs
12oz/340g very low fat natural yogurt
1lb 4oz/567 cod fillets
A small handful each of fresh dill and parsley
7oz/198g frozen peas
5oz/142g very low fat natural fromage frais

METHOD

Preheat the oven to Gas Mark 6. Peel and dice the potatoes and peel and slice the carrots. Boil until tender and drain, return to the pan and mash together. Allow to cool. Beat one of the eggs, add 4 tbsp of the yogurt and stir into the mash.
Meanwhile, poach the cod for 6-8 minutes or until just cooked. Set aside to cool, then flake into a bowl. Boil the remaining eggs for 10 minutes, cool under running water, peel and cut into quaters. Chop the dill and parsley.
Add the eggs, peas, herbs, fromage frais and remaining yogurt to the cod and gently combine. Divide between ...

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Herb-Crusted Salmon

Dill, chives and fiery Dijon mustard create a richly flavoured crust with zero added fat.

Serves 4

INGREDIENTS

4 skinless salmon steaks
Salt and freshly ground black pepper
A small handful each of fresh dill and chives
2 level tbsp Dijon mustard
Finely grated zest and juice of 1 lemon
Fry Light

METHOD

Preheat the oven to Gas mark 6. Season the salmon steaks and place on a non-stick baking tray.
Finely chop the dill and chives. Mix with the Dijon mustard, lemon zest and juice to form a thick paste. Spread the paste over the top of the salmon steaks.
Spray the salmon with a little Fry Light and bake for 20-25 minutes, or until the fish is cooked through. Serve with steamed vegetables or a mixed salad.

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Beef In Mushroom Sauce

Serves 4

INGREDIENTS

1 leek
1 carrot
1 courgette
4 open-cap mushrooms
A handful of fresh parsley
1lb/454g beef steaks
Fry Light
2 level tsp French mustard
1/4 pt/142ml stock made with beef Bovril
6 tbsp very low-fat natural yogurt

METHOD

Halve the leek lengthways and cut into strips. Cut the carrot and courgette into matchsticks. Wipe and slice the mushrooms. Chop the parsley.
Remove all visible fat from the beef and cut into thin strips. Spray a non-stick frying pan with Fry Light and fry for 3-4 minutes, turning until the meat is seared.
Add the vegetables to the frying pan and cook, stirring continuously, for a further 5-7 minutes.
Add the mustard and stock. Cover and simmer for 20 minutes until the beef is cooked through.
Remove the pan from the heat and stir in the yogurt. Sprinkle with the chopped parsley before serving.

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