@ Maureen, lasagne is a good idea – just goes to show that being frugal requires planning and prep.

I mainly use frozen puff pastry for savoury meals, such as:

* lunchbox ‘curry puffs’, using leftover curry,
* ‘notmeat’ triangles with sanitarium nutmeat, grated veggies, spices & a dollop of tomato paste,
*spinach triangles,
* vegan ‘quiche’, with a filling of sauteed veg & blended cannelini beans (add a tablespoon of cornstach to help the beans set).

I also use it make savoury scrolls for parties, using homemade fillings like vegan pesto or olive paste & chopped sundried tomatoes.

@ Charmaine, your pasta dish sounds yum. We do a similar dish with bacon from the freezer and cream but we don’t always have cream, so I’ll keep tomato (which we do have) in mind.

@Delphine I’ve been wanting to make my own sausage rolls (inspired by masterchef) but I hadn’t thought of freezing them, thanks for the idea

@Maa, 33kms – it must be really good fish!

@Claire, I’ve been thinking of getting a crockpot, but goodness knows where I’d put it. I bought MIL a crockpot cookbook for Mother’s Day and I didn’t realise all the things that you could make in it!

@Kaye, thanks for tuna recipe, I’m always looking for new tuna recipes. I’ve been an SSer for over 5 years now but I haven’t been on their website for a while. I’ll have to go and have a look.

@MSbetterhome, We keep frozen puff pastry too. What other quick and easy thing do you make with it?

I agree, a quick meal with whatever veggies are in the fridge mixed with a tasty sauce & thrown over pasta (or in a wrap, or a pastry shell) may not be total ‘scratch’ cooking, but it beats takeway!

I usually have tuna in my store cupboard and frozen pastry sheets in the freezer. I make a tuna pie recipe that I found on Simple Savings. You drain a large tin of tuna, add corn kernels and grated cheese and onion or green onions and a egg. I usually add curry powder as well. You just simply lay down one sheet of puff pastry, top with the ingredients then place another sheet on top. You seal the edges with a little egg or water and I usually brush the egg over the top and sprinkle with sesame seeds. Cut slashes in the top and bake for around 25 mins or so until golden. Lovely hot with a quick salad or nice cold as well.

Another good backup is pitta bread pizza. I often keep in the freezer small ziplock packs of olives, sliced capsicum, mozza cheese and bacon or ham. I just spread the pitta bread with tomato paste, crushed garlic and herbs then top. Whatever is around (red onion, sundried tomatoes or grated zucchini or broccoli) may also get put on top, but having the packs of capsicum etc sure makes it quick and no chopping required. I pre-cook bacon and mince sometimes too and use that with a barbeque sauce base. (can be frozen ready to go)

Frozen fish fillets ARE a good standby (as you use already) and I’d have to say Aldi curly fries with sour cream and sweet chilli sauce with a salad are yum!!
Not healthy I’m sure, but so yummy.