One of the main tips I have read seems to be making what you have go further. Making mince stretch by adding lentils, oats, soya protein or a mix of all three. I've done this before using 400g mince, 400g made up soya mince and 100g lentils but I cant for the life of me think why I stopped doing it. Maybe when we didn't live near a health food shop and dried soya protein was not easily accessible... who knows.
I phoned Mr Cat as he made his way home yesterday and asked him to call into H&B (LS15 store) to pick up some Soya protein mince. A 375g bag is the equivalent of 1.5kg of mince when made up. I don't think i can buy poultry mince at 1.5kg for £1.89 or 3kg for £2.84 (they had their buy one get one half price offer on) so he picked up two packs, one savoury and one natural.
Our plan for either this or the next weekend is to make up some mince based meals for the freezer (Bolognese, Lasagne, Chilli, Shepherd's pie etc, using at least 50% soya mince to make the meat stretch further. That and a handful of red lentils to increase protein content whilst keeping costs relatively low should help us on our journey to living a more frugal life.
I want to use this to keep tabs on what things cost, package sizes etc.
Cat.x
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