Katie Lolas is proving that feeding a family well does not have to come with a hefty price tag. The content creator and recipe developer joined The Morning Show on Wednesday to share two of her Budget Bites recipes that are big on flavour while keeping costs low. Drawing on family recipes and simple pantry staples, Lolas showcased a comforting beef pasta bake and traditional mujadara, a Levantine dish made with lentils, rice and caramelised onions.
Both recipes are designed to stretch the grocery budget without sacrificing taste or nutrition. With cost-of-living pressures continuing to bite, Lolas said affordable meals can still be hearty, nourishing and easy to prepare, helping families get a delicious dinner on the table without breaking the bank.
Budget Beef Pasta Bake
Ready In: 20 minutes Serves: 4-5
Ingredients
- Olive oil
- 500g beef mince (high protein, budget-friendly)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper, to taste
- 700g Italian herbs passata
- 250g cream cheese
- 1 cup frozen mixed vegetables (adds fibre and nutrients, also optional)
- 400g pasta spirals (or any short pasta)
- 1–1.5 cups shredded tasty or mozzarella cheese
Method
- Cook pasta according to packet instructions. Drain and set aside.
- Heat olive oil in a large pan over medium heat. Add beef mince and cook for 4–5 minutes until browned, breaking it up as it cooks.
- Add paprika, garlic powder, oregano, salt, and pepper. Stir and cook for 1 minute until fragrant.
- Pour in passata and add cream cheese. Stir until smooth, creamy, and fully combined.
- Mix through frozen vegetables and heat until softened.
- Combine sauce with cooked pasta and stir well.
- Transfer to a baking dish, top with shredded cheese, and bake for 5–7 minutes until melted, golden, and bubbling.
- Serve hot for the ultimate cheesy beef pasta bake comfort meal.
Budget Bites Mujadara
Serves: 5-6 Prep time: 10 minutes Cook time: 40-45 minutes
Ingredients
- 1 cup dried brown or green lentils
- 1.5 cups jasmine rice
- 0.25 cup olive oil
- 2 medium brown onions, peeled and finely diced
- 0.5 tbsp cooking salt
- 2 tsp ground cumin
- Fresh salad of choice
- Plain yoghurt
Method
- Place the lentils in a small pot and cover generously with water. Bring to the boil and cook for 15 minutes, or until just tender but not falling apart (al dente). Drain and set aside.
- In a deep pot or wide pan, heat the olive oil over medium–high heat. Add the finely diced onions and cook for 4–5 minutes, stirring, until soft and lightly golden.
- Add the drained lentils, rice, salt and cumin. Stir well to coat everything evenly in the oil and spices.
- Pour in 2.5 cups boiling water, bring to the boil and let it bubble for 4-5 minutes. Reduce the heat to very low, cover with a tight-fitting lid and cook for 13-14 minutes, or until all the water has been absorbed and the rice and lentils are tender.
- Turn off the heat and leave the pot covered for 5 minutes. Fluff gently with a fork.
- Serve the mujadara warm, topped generously with crispy fried onions. A fresh salad on the side is essential along with yoghurt.
