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Thrifty Thursday….. tips on how to save money around your home

This week I want to talk about some of the left over snacks your kids decide they don’t want anymore. You know the ones, the new type of chips or muesli bars! My kids love chips & wanted the Kettle or Red Rock style chips. I had found an equivalent at Aldi’s which was way cheaper and tasted just as good. So this went well for a few weeks until well, they don’t like chips anymore and I was left with packets of the ones they didn’t eat. I thought about throwing them out but that would have been a waste!

Instead I put them in a food processor turned them into crumbs, which I then blended with some spices and flour and made chicken schnitzels. I had two flavours left over, Sea Salt and Sweet Chilli, I made separate crumb mixtures as some of my family members below cant eat spicy stuff. Scroll down below for the method used and recipe for Crunchy Chicken Schniztels.

Aldi’s Chips
Place in food processor
Pulse until chips are fine crumbs
Place in deep bowl or dish and add flour and spices
Dip chicken slices into egg mixture
Coat in Flour and chip crumb mixture
Fry until crispy golden brown and enjoy!

Crunchy Chicken Schnitzel Recipe


Left over stale chips (approximatley 1 medium pack or 2-3 smaller packs

2 cups plain flour

3/4 finely grated parmesan cheese

1 teaspoon dried oregano

1 teaspoon dried parsley

salt and pepper to taste

4 eggs lightly beaten

Canola or vegetable oil

500 g chicken breast cut into thing slices lengthwise


  1. Place chips in food processer and pulse until fine crumbs form.
  2. Place chip crumbs in deep bowl or dish along with flour, herbs, cheese and salt and pepper. Hand mix until all combined
  3. Break 4 eggs into a separate deep bowl or dish and beat until combined.
  4. In a shallow plate pour enough flour to cover surface of plate and season with salt and pepper
  5. Wash and slice chicken into thin slices, place on clean plate and season with salt and pepper, layer chicken slices one on top of the other seasoning as you go.
  6. Once you have done that, grab a slice and place it in the plate with the flour only. Coat on both sides, dip both sides of the chicken into the egg and then place in the dish with the chip and flour crumb mixture and coat both sides. Place crumbed chicken in a separate clean plate.
  7. Once you have coated all the chicken pour oil into a heavy based frying pan to cover at least 2/3 up the side of the pan, enough to submerge the crumbed chicken
  8. Gently lower 4-5 piece of crumbed chicken at a time and fry on each side until golden brown. Remove pieces of chicken once cooked and place on a clean plate lined with paper towel to drain. Repeat the process until all the chicken has been cooked.
  9. Once cooked cover with foil and serve with mash potatoes or your favourite salad. Or load them up with gravy and cheese!
  10. Left overs can be used in sandwiches the next day.

All ingredients for this meal have been purchased from Aldi and Woolworths Supermarkets.

Please note this is not a sponsored post nor am I being paid for my opinion. These are just tips I use to help me save money and I want to pass them on the help others too.

Comment below on your favourite money saving tips for around the home.

Thank you for reading my post.


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It’s Sunday……So that means it’s pancakes!

Take a look at a quick at an easy recipe for fluffy pancakes to suit everyone in the family.

Fluffy pancakes- perfect Sunday breakfast!
Chocolate chip pancakes

My husband and daughter like their pancakes plain. Myself and the boys love our chocolate chip. So I came up with a method where I do one mix and then separate and add the other ingredients. Saves me time and we all get what we want!

Easy Pancake Recipe

Serves 4

Prep time: 5 minutes

Cooking time : approximately 10 minutes


2 medium size eggs

1 3/4 c milk (I used almond milk)

2 c self raising flour ( you can swap for glutenfree)

1 teaspoon vanilla extract

Pinch of salt

Optional ingredients for Chocolate chip pancakes

1 cup milk chocolate chips (can use Noshu sugar free ones if you want)

2 teaspoons caster sugar (add more if you like sweeter pancakes

1/4 pure maple syrup


1) beat 2 eggs in large glass bowl until creamy. Add vanilla and mix through

2) Gradually add flour and milk, alternating between each and thoroughly mixing each addition until all the milk and flour is incorporated.

3) grab a second glass bowl and pour half of the mixture into it. Add the optional ingredients and mix through

4) heat up a heavy based frying pan or a pancake maker. I used the Kambrook pancake maker. It’s easy to use. Just lightly spray between each addition of batter and it makes perfect fluffy pancakes every time.

Kambrook Pancake maker
Kambrook pancake maker

5) when frying the pancakes start with the plain batter first and then once you finish fry the chocolate chip ones next.

6) Serve with maple syrup, or jam or butter and fruit or basically any toppings you like!

I hope this recipe was enjoyable and easy to follow. Feel free to comment if I have left anything out.

Thank you for ready and enjoy your Sunday!


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The 4 C’s Salad

4 C’s Salad

With a few simple ingredients you can make a nutritious meal in no time at all.

I called this salad The 4 C’s salad because it contains chicken, carrots, celery and cucumber.


250 g chicken breast

2 large carrots

2 celery sticks

2 large Lebanese cucumbers


2 teaspoons Tarragon

2 teaspoons Oregano

1 teaspoon BBQ chicken seasoning

1 tablespoon Plant based butter or margarine


1/2 cup Lactose free Greek yoghurt

1/4 cup Dijon mustard

1 tablespoon Lemon juice

2 teaspoonsTarragon



1) wash and Pat dry the chicken breast. Cut into thin slices.

2) place in a bowl and add herbs, chicken seasoning and salt. Mix together.

3) Melt butter/margerine in a heavy based pan and add chicken. Stir fry until browned. Remove from pan and drain on paper towels.

4) in a large bowl cut the carrots, celery and cucumber into small pieces add the chicken and mix until it’s all incorporated. Set aside.

5) In a separate bowl mix the salad dressing ingredients until all combined. Pour over the salad and mix until coated.

6) Divide into 2 bowls for a main meal or 4 if you are using the salad as a side dish.

I purchased my ingredients from my local

Thank you for reading my post and I hope you enjoyed this recipe.

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Simple dinners are the best!

Gluten free pasta with chicken and vegetables

Some nights you just don’t feel like cooking. Especially on a Saturday night. Also if you have dietary requirements such as gluten and lactose free. It just becomes too much.

San Remo have brought out a really great range of gluten free pastas to suit your needs. From Pene to spirals and lasgna sheets. You can create a variety of dishes.

Using San Remo spiral pasta and some precooked chicken and frozen vegetables. Dinner is ready in 15 minutes! And because you only need one pot, less washing up.


1 cup San Remo Spiral pasta

4-5 cups water


Frozen vegetables of your choice

Pre cooked chicken breast

1/2 cup Parmesan cheese

1/2 tablespoon Oregano


Serves 2

Prep and cooking time

15-20 minutes


1) Pre-heat water, add salt to water and stir

2) When water is boiling add pasta, chicken and vegetables. Let boil until cooked. Stirring occasionally.

3) When cooked, drain and return to pot. Add oregano and Parmesan cheese stir to coat pasta

4) Serve in bowls with bread or garden salad.

And there you have it dinner is ready.

Thank you for reading and I will be back soon with some more easy recipes.

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When two dinners collide…..

Again it’s dinner time and I am at my wits end. One lone teenager protesting I am not eating what everyone else is eating!

My go to sometimes is hamburgers for everyone but I think that option has worn out it’s welcome.

Homemade hamburger and wedges

We mainly eat chicken mince now due to dietary requirements and Mr nearly 16 luckily can still eat beef.

I made chicken meatballs in a white sauce for us and a beef burger for my teenager son. I also made homemade potato wedges and some tortellini also in white saw to go with the chicken meatballs.

Chicken meatballs in white sauce
Chicken ravioli in white sauce

Chicken meatball recipe


500g organic chicken mince

Salt to taste

3/4 cup glutenfree breadcrumbs

1 teaspoon of dried tarragon

1 teaspoon dried oregano

White sauce ingredients

1 tablespoon plant based butter (I used Nutlex pulse

1 tablespoon gluten free plain flour ( I used Organ)

1 cup organic almond milk (I used the Australia’s own brand

Salt to taste

Cinnamon (optional)

Nutmeg (optional)


1) Put all ingredients in a large bowl. combine until all ingredients are incorporated into the meat. Cover and refrigerate for 1/2.

2) once taken out of fridge shape into meatballs (makes approximately 10 medium meatballs.) set aside

3) in a heavy based pan melt a tablespoon of plant based butter. Place the meatballs in the pan and cover with lid. Once the meatballs start turning white. Remove lid and turn them. Put lid on again and cook a further 5 minutes on low.

4) in a separate pan melt 1 tablespoon of plant butter and add 1 tablespoon of gluten-free flour. Mix until butter is incorporated into flour. Slowly add 1 cup of of organic almond milk. Stirring with eat edition until all combined. Lower temperature and simmer stirring occasionally until saw thickens.

5) remove from heat and pour over meatballs. Replace lid on pan and simmer for a further 5 minutes.

6) once done place in ceramic dish and serve with a salad or potato wedges.

This is an original recipe of mine all ingredients bought at Woolworths

I will include the recipe for the wedge and burger in another post.

Thank you for reading! Happy eating 🥗

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Who says you can’t have a toasted sandwich for dinner!

Especially when it involves cheese.

Grilled chicken and cheese sandwich

Today has been an extremely long day, so when it came to dinner everyone was hungry but they weren’t hungry if you know what I mean.

A mum’s nightmare! What are you going to feed a bunch of hungry people who aren’t hungry but they are!

I figured I can’t go wrong with grilled cheese and a George Foreman grill.

I sliced some potatoes very thinly and sauted them in a pan with some plant based margerine, I sprinkled some salt and oregano to add flavour.

In another pan I stir fried some sliced chicken tenders in the plant based butter with some salt and tarragon.

When all cooked I buttered the outside of some gluten free bread. I like the Helga’s brand. Fire up the George Foreman grill and buttered the inside of the bread as well. Sprinkle with tarragon on both sides. Layer the chicken, sliced potatoes, put some bbq sauce and mustard and layer a piece of lactose free cheese on top. I use the Liddells brand sliced Colby cheese.

Grill until cheese is melted and enjoy.

Worked out well family is fed and the washing up is minimal. Not a bad ending to an exhausting day.

Sandwich ingredients

250 g organic chicken tenderloins

5 medium potatoes




4 x cheese slices lactose free

8 slices of gluten free bread

Plant based butter

BBQ sauce


Brands used

Liddells lactose free

Helga’s bread

Macros organic chicken

Heinz sauces

Masterfood herbs

Nutlex plant based range

Saxa table salt

Purchased from Woolworths

Happy eating 🥗

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500g chicken- 3 different recipes.

Feeding the fam sure isn’t easy and when it’s a Monday night and the week is long it’s even less appealing!

Throw in a few food intolerances and a fussy teenager and it’s a downright nightmare.

I have been buying Woolworths Organic chicken for a while now and basically anything with chicken is a hit in our house!

I made a chicken snack pack using recipe and some McCain’s shoestring fries! Squirt on some barbecue sauce and ketchup and you are good to go. Was a hit with Mr fussy teen and a relief for me!

For myself & hubby less is more. I diced the chicken and tossed it in some olive oil (organic of course), chives and thyme add salt as well to taste. Heat up a skillet and melt nut or plant based butter and stir fry chicken, add diced potatoes and cook until tender. Before cooking chicken boil enough water in a seperate pot to cook 1 cup of brown rice & quinoa. Once cooked, drain and add to cooked chicken and potatoes. Stir fry to mix. Portion into plates and serve.

I left some in the pan and added a Masterfoods honey chicken satchet and stir fried until combined. That kept child no.2 happy.

This also kept mum happy because there was minimal washing up! See Monday isn’t so bad after all!

Happy eating!

Vicky 🥗