Anna Simon is a home cook, recipe developer and TV personality.

We gave Anna a challenge to see if she can make 5 meals for a family of 4 for $50.

The five meals Anna came up with: Italian sausage bolognese; Mediterranean lentil soup; Paprika spiced chicken drumstick; Chicken and noodle soup; Spanish tortilla (aka potato and onion frittata).

Know the news with the 7NEWS app: Download today

Recipe below:

Italian Sausage Bolognese

Ingredients

• 500 g Italian sausages
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 700 ml passata
• Pinch of sugar
• Salt and pepper, to taste
• Olive oil

Optional extras:

• Fresh basil leaves
• 1 tablespoon tomato paste

1. Heat a splash of olive oil in a large pot. Sauté the onion, carrot, and celery until soft and translucent.
2. Add the garlic and cook for 1 minute until fragrant.
3. Remove the sausages from their casings, breaking the meat up with a spoon. Add to the pot and cook until browned.
4. Pour in the passata, add a pinch of sugar, and 1 cup of water season with salt and pepper. Stir well.
5. Lower the heat, cover partially, and simmer gently for 30–40 minutes, stirring occasionally.
6. Add basil leaves at the end if using. Adjust seasoning to taste.
7. Serve tossed through pasta, with extra basil and parmesan if you like.

Simple Chicken Soup with Pasta

Ingredients

• ½ onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• Stalks from a small bunch of parsley, chopped
• 1 tbsp tomato paste
• 500g chicken drumsticks
• Chicken stock cubes
• Water (enough to fill the pot and cover the chicken)
• Long spaghetti, broken into small pieces
• Olive oil
• Parmesan cheese, to serve

Optional extras:

• 1- 2 diced potatoes

Method

1. Heat a little olive oil in a large pot over medium heat.
2. Add the onion, carrot, and celery. Fry until softened, about 5 minutes.
3. Add the parsley stalks and cook for another minute.
4. Stir in the tomato paste.
5. Add the chicken drumsticks, then pour in enough water to cover them. Add the chicken stock cubes.
6. Bring to a simmer and gently cook for 40 minutes.
7. Around 5 minutes before the 40 minutes is up, add the chopped parsley leaves to the broth.
8. Break up the spaghetti into small pieces and add to the broth. Cook until al dente
9. You can either remove the drumsticks and shred the chicken into the soup, or serve the drumsticks whole, your choice.
10. Adjust seasoning if needed and serve hot, with a sprinkle of parmesan cheese if desired.

Lentil Soup with Pasta

Ingredients

• 375g green lentils, soaked overnight and rinsed
• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 garlic clove, chopped
• Stalks from a small bunch of parsley, finely chopped (reserve leaves for garnish)
• 100–150g small pasta (e.g., ditalini, broken spaghetti)
• Chicken stock cubes, dissolved in water to cover lentils
• Extra water or stock as needed
• Olive oil for frying

Optional extras:

• 1 red capsicum, sliced
• 1 zucchini, diced
• 1-2 diced potatoes
• 1 tsp tomato paste

• Parmesan cheese, to serve

Method

1. Heat a drizzle of olive oil in a large pot over medium heat.
2. Add the onion, carrot, and celery. Cook until softened, about 5 minutes.
3. Stir in the tomato paste and parsley stalks, cooking for 1–2 minutes to release flavour.
4. Add the lentils and cover with prepared chicken stock (just enough to cover them).
5. Bring to a boil, then reduce heat and simmer until lentils are soft and creamy, topping up with more stock or water if needed.
6. Towards the end of cooking, add the zucchini and spinach.
7. Meanwhile, cook the pasta separately in salted boiling water until al dente. Drain.
8. Stir the cooked pasta into the soup, season to taste, and serve hot.
9. Top with parsley leaves and a sprinkle of parmesan cheese.

Paprika Roast Drumsticks with Potatoes, Onion

Ingredients

• 1.5 kg chicken drumsticks
• 1 tbsp paprika (smoked if you like)
• 1 tsp dried oregano leaves
• 1 tsp onion powder or garlic powder (or ½ tsp of each)
• 1 onion, thinly sliced
• 4–5 potatoes, cut into wedges
• Olive oil
• Salt and pepper

Optional extras:

• 1 red capsicum, sliced (optional)

Method

1. In a large bowl, combine paprika, oregano, onion powder, and/or garlic powder.
2. Add the chicken drumsticks, drizzle with olive oil, and season with salt and pepper.
3. Use your hands to massage the marinade evenly over the chicken.
4. Heat a large pan over medium-high heat. Sear drumsticks for about 2–3 minutes on each side until lightly browned.
5. Place potato wedges, sliced onion, and capsicum in a roasting tray.
6. Drizzle with the leftover marinade and oil from the chicken bowl, tossing well to coat. Season generously with salt and pepper.
7. Arrange browned drumsticks on top of the vegetables.
8. Roast in a preheated oven at 200°C for about 45–55 minutes, turning chicken halfway, until the chicken is cooked through and potatoes are golden.
9. Serve hot, straight from the tray

Spanish Tortilla with Potato, Onion

Ingredients

• 12 eggs
• 2–3 potatoes, sliced (parboiled until just tender)
• 1 onion, thinly sliced
• Olive oil
• Salt and pepper, to taste

Optional extras:

• 1 red capsicum, thinly sliced
• 1 sausage, casing removed
• 1 capsicum
• Mozzarella cheese, rocket to serve

Method

1. Parboil the potatoes until just tender, then drain, cool slightly, and slice. Set aside.
2. In a large frying pan, heat a drizzle of olive oil and sauté the onion and capsicum until soft and lightly caramelised.
3. Add the sliced potatoes and gently toss together.
4. Lower the heat, season with salt and pepper, then pour in the beaten eggs evenly over the mixture.
5. Cook gently until the eggs are mostly set, then carefully flip the tortilla (or slide it onto a plate, flip, and return to the pan) to finish cooking through.
6. Optional: Scatter mozzarella through before flipping for a gooey, cheesy version.
7. Serve warm, cut into wedges, with rocket on the side if you like.