• Check your eye line
  We bet you didn’t know this, but the most expensive items on the grocery shelves are usually at eye level. Instead of grabbing the first thing you need, look up and down to find the more affordable brands.
• Fill up on beans
  Beans are a great way to bulk up meals, plus they’re a super source of vitamins and minerals. Although canned beans are good value for money, dried beans are even cheaper. Just don’t forget to soak them overnight.
• Buy in bulk
  When your favourite chicken products are on special, consider buying more than you usually would. Just make sure you have enough freezer space.
• Shop according to season

Steer clear of imported fruit and vegetables and choose local, in-season produce (e.g. choose asparagus in the SA spring). You’ll save a lot in the long run.

• Take stock
  Don’t throw out any leftover veggie scraps or meat bones. Instead, use them to make chicken stock, which you can freeze.

• Parboil the potatoes and cut into smaller chunks.
• Once the potatoes just start to soften, coat them with olive oil, salt and chopped rosemary.
• Roast the potatoes at 200°C until crispy and golden (about 40-45 minutes).
• Check the seasoning and serve with roast chicken and salad.

• Make chicken stock once a month and freeze it in an ice-cube tray. Add stock cubes to sauces and soups as needed.
• Don’t waste time peeling veggies. The peels are delicious and nutritious.
• Make chicken pie in a jiffy by shredding the cooked meat with an electric hand mixer.
• Sauce too runny? Add a dry lasagne sheet. It’ll quickly absorb the excess liquid.
• Place your baking sheet in the oven as it heats up. This will reduce the cooking time of your veggies or schnitzels.
• Invest in a food processor. You’ll never manually chop onions, carrots and celery again!

Start by adding chicken (preferably without the skin) and lots of veggies to your plate or   lunchbox.
Add a small helping of fat. Go for avocado, olive oil, nuts, seeds or cottage cheese.
If you’re having a carbohydrate, stick to fibre-rich options (e.g. seed loaf, bulgur wheat or brown rice) or starchy vegetables (e.g. sweet potato or butternut).

Make the meal sing with a dash of lemon, lime, orange juice or vinegar.
Steer clear of sugary, high-kilojoule drinks. Enjoy your meal with a glass of sparkling water instead.

• The uneven thickness of chicken breasts can make it hard to braai them to perfection. The solution? Gently pound or butterfly the breasts before you put them on the fire.
• Marinate the breasts for at least 30 minutes. A marinade made with plain yoghurt, buttermilk or amasi makes for succulent chicken.
• Clean your braai grid with a halved onion and smear it with a dash of cooking oil before braaiing your breasts.
• Braai the breasts for 8 – 10 minutes or until cooked through. At the same time, braai a few slices of pineapple and lightly toast the insides of the buttered buns.
• Build your burgers with the toasted buns, juicy chicken breasts, pineapple slices, mayo, lettuce and tomato. Seconds, anyone?

• Mix 1 tsp salt, ½ tsp black pepper, 1 tsp paprika, ½ tsp cayenne pepper, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp onion powder, 1 tsp garlic powder and ½ – 1 tsp chilli flakes (depending on how hot you want your rub to be).
• Crush the spices together – either with a mortar and pestle or with a spice/coffee grinder.
• Rub the spices all over the skin of the chicken and leave in the fridge for an hour or two.
• Braai or cook your chicken in the oven, and tuck in!

• Print out our recipe for chicken burger pita breads.

• Let the kids check which ingredients you have and which ones need to go onto the shopping list.

• Get the kids to help with the prep: they can set the oven, help make the tzatziki (while you supervise), and fill the pita breads.

• Let them clean the kitchen and do the washing up with your help. This is an important skill that every little chef should learn.

Here’s how to quickly turn stale bread into a delicious coating for chicken:

• Grate stale bread on the coarse side of your grater or blitz the bread in a food processor.
• Spread the crumbs out on a baking sheet. 
• Bake at 150°C for 25 minutes or until slightly toasted.
• Make your schnitzels, and enjoy!

• Roast a whole chicken and enjoy everything it has to offer. Use the carcass for stock and the giblets to make delicious sauces and gravies.
• Bulk up chicken dishes with healthy, budget-friendly legumes (e.g. beans and chickpeas). Go for dried instead of canned beans, as they tend to cost less.
• Use local, seasonal fruit and vegetables to make delicious chicken dishes. You’ll save money and enjoy the freshest produce there is.
• Don’t throw out that last bit of rice in the pot. Use it as a stuffing for chicken the next day.
• Grow your own herbs. You’ll waste less and save more.
• Lemons pair wonderfully with chicken and cost very little if picked from your own lemon tree. Get planting!