Monday 16 April 2012

Feed the family for under a fiver! Stretch your imagination…not your budget

Treating the family to a tasty meal can be tricky with a small budget, but the people at Philadelphia, the UK’s number 1 cream cheese, have created five great value meals that work out at under £5 for the whole family. All the recipes are really quick and easy, taking less than 30 minutes to prepare, so you not only save money, but time too! From a classic and delicious Mac and Cheese to a suave Risotto, there is an option for even the pickiest of eaters.


Macaroni and Cheese with Ham and Sweetcorn (£4.54 for 4 servings)

portions: 4
Prep time: 15 minutes
Cook time:: 15 minutes
300 g macaroni
120 g Philadelphia Light
150 ml semi skimmed milk
75 g reduced fat grated cheddar cheese
198 g can no added salt or sugar sweetcorn, drained
75 g lean ham, cut into cubes 

1. Preheat the oven to 190 C, Gas 5. Cook the macaroni according to instructions on pack. Whilst it is cooking mix the Philly with the milk and half of the cheddar.
2. Drain the pasta and return to the pan, mix with the Philly mixture, sweetcorn and ham. Turn into a greased ovenproof dish and top with the remaining cheese.
3. Bake in the preheated oven for 15 minutes until light golden brown.

Nutritional Information (per portion)
Energy 1788kJ/427kcal
Protein 23.4g
Fat 9g
of which Saturated Fat 5g
Carbohydrate 66.9g

Roasted Vegetable Pasta (£4.64 for 4 servings)

Overview Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

1 tbsp olive oil
1 red and 1 orange pepper, deseeded and roughly chopped
1 large sweet potato (about 300g) peeled and cut into rough 2.5cm chunks
1 large courgette, trimmed, halved lengthways and cut into 1cm slices
150 g cherry tomatoes, halved
250 g dried penne pasta
120 g Philadelphia Light with Garlic & Herbs
3 tbsp semi-skimmed milk
fresh basil leaves, to garnish 

1. Preheat the oven to 220°C, Gas Mark 7. Toss the olive oil, peppers, sweet potato and courgette in a large roasting tin and season with freshly ground black pepper. Roast for 20-25 minutes, until the vegetables are tender and lightly browned. Then add the tomatoes and cook for another 5 minutes.
2. While the vegetables are cooking, get some water boiling, then cook the pasta for 10-12 minutes until just tender. Drain in a colander, then return to the pan and stir in Philadelphia and milk until the Philly melts and makes a creamy sauce.
3. Toss with the roasted vegetables. Tip into a large, warmed serving dish and garnish with fresh basil.

Nutritional Information (per serving)
Protein 12.9 g
Fat 9.5g of which Saturated Fat 3.7g
Carbohydrate 28.2 g of which Sugars 13.3g
Sodium* 0.2g (*Equivalent as Salt 0.5g)
Fibre (Englyst) 5.8g

Tip: Balance your food choices so you and your family and friends can enjoy a serving of this indulgent recipe as an occasional treat.


Chive Philadelphia Baked Potato (£1.64 for 4 servings)

Serves: 2
Prep time: 5 minutes
Cook time:: 1 hour
This recipe is vegetarian

2 baking potatoes
60 g (2½ oz) Philadelphia Light with Chives
1.Pre-heat oven to 200C, 400F or Gas Mark 6.
2.Place the potatoes in the oven and bake for 1 hour or until cooked.
3.Cut the potatoes open, top with a generous helping of Light Philadelphia with Chives. Season to taste and serve immediately.

Nutritional Information (per serving)
Energy 1460kJ/349kcal
Protein 11.9g
Fat 8.5g of which Saturated Fat 5.4g
Carbohydrate 58.8g of which Sugars 1.2g
Sodium* 0.2g  (*Equivalent as Salt 0.5g)
Fibre (Englyst) 4.9g

Cook's Tip: It is possible to cook the potatoes fully in the microwave but they will not have a crisp outer skin, however, by starting off in the microwave the cooking time in the conventional oven is reduced.

Smoked Salmon, Chive Philly and Lemon Risotto (£4.17 for 4 servings) 

portions: 4
Prep time: 5 minutes
Cook time: 25 minutes
1 onion finely diced
1 tbsp olive oil
350 g risotto rice
1 clove garlic crushed
1 1/2 l hot vegetable stock
120 g Philadelphia Light with Chives
170 g smoked salmon
1 lemon
(handful of rocket to serve – optional)

1. Heat the oil in a large wide saucepan and gently cook the onion till soft but not browned. Add garlic and cook for another 2 mins then add the rice and stir to coat in oil.
2. Add half of the stock and stir. Continue to stir occasionally as the stock is absorbed. Add half of the remaining stock and repeat until all of the stock is absorbed and the rice is tender.
3. Stir in the Philly and the salmon then grate in the zest of half of the lemon and add a squeeze of juice. Serve with a scattering of rocket leaves.

Nutritional Information (per portion)

Energy 1935kJ/462kcal
Protein 20.5g
Fat 9.698g
Carbohydrate 73.5g
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  1. these all look really tasty and think i can spread them out to feed all 5 of us!

  2. I'll have to bookmark this page.

  3. They look smashing - I've got another one to add.

    I use Philadelphia on portobello mushrooms.

    Put the mushrooms into a tray and surround them with some vegetable stock. Pop them into the oven for approx 10 mins. While the mushrooms are cooking chop a red onion and a courgette and fry them gently. Then once the mushrooms have cooked, remove them from the oven, spread a layer of Philly onto each mushroom, top with the onions and courgette and sprinkle with some breadcrumbs (in my case I use gluten free breadcrumbs). Pop back into the oven for approx 5 mins to crisp the breadcrumbs.

  4. Wow these look amazing - my boys would love the pasta dishes but the risotto looks fab for me.... xx mmmmmm x


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