Low Cost Meals for Phentermine Users

PhenTabzWhen it comes to making low cost meals that aren’t laden with all the wrong things (including excessive carbohydrates), it can be a royal pain to get the balance.

However, I do have a few little recipes for you that are tasty, nutritious and best of all, cheap to make in bulk, making them cheaper and also great for those occasions, like the Thursday night scenario from the main page, where you simply can’t be bothered, or don’t have time to cook.

I’ll give you two recipes on this page, one for a hearty lasagne which is full of antioxidants, vitamins and nutrients, and surprisingly, very little in the way of fat. This can be adapted for vegetarians by simply omitting, or replacing the meat for something like Quorn.

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Lasagne500g lean minced beef
1 red pepper
1 green pepper
2 red onions
100g porcini mushrooms
2 tins chopped tomatoes
1 tomato
2 segments crushed garlic
finely chopped basil
2 jars low fat béchamel
50g of low fat cheddar(grated)
one ball mozzarella
10g gorgonzola
egg pasta lasagne sheets


  1. Dry fry the mince in a very large, deep pan. While the mince is cooking slice peppers, onions, mushrooms, crush the garlic and chop the basil. Once the beef has cooked, drain off the fat and add the chopped vegetables and garlic stirring until vegetables are tender.
  2. Add the tinned tomatoes and basil and stir in well (if more tomatoes are needed, add another tin), bring to the boil and simmer. Slice tomato, mozzarella, crumble gorgonzola. In a large lasagne dish using a slotted spoon add a layer of the meat and vegetables, cover with lasagne sheets, add a layer of béchamel, a small sprinkling of cheese, top with another layer of meat then layer with lasagne sheets, continue until the dish is nearly full.
  3. After placing the final sheets, top with the rest of the béchamel, sprinkle all of the remaining cheese on top, place tomato slices into the centre of individual portions, place mozzarella all over the top and place in the centre of a preheated oven at 200C for around 45-50 minutes. When cooked, leave to stand for 10 minutes and serve

This serves around 6-8 people, however anything not used can be frozen, and should any meat and vegetables be left over, they go great in jacket potatoes! Or you could use if for a rich bolognaise another night if you haven’t the time!