It isn’t about acting as if the food is more ‘sophisticated’ than it really is. It’s about knowing which 12 things to buy and what to do with those things. A can of crushed tomatoes, a bag of dried lentils, a block of cheese, some pasta and a couple of aromatics is the base for around 20 different meals. All 32 of these meals use the same types of staples to make real dinners that don’t taste like compromises, and all of the staples cost $1 each (or close to it). None of these are projects. Most of them take 15 to 30 minutes, start to finish.
I would like to share with you some guidelines I’ve collected over time. The most notable budget cooking tip is to take 7 minutes to brown your aromatics to a golden color instead of just making them translucent. They will develop a much better flavor. Other tips include salting your food the right way (after the meat has browned, never in water with dried beans, and at the end of soups and stews) and oil-blooming your spices before adding liquid (the flavor difference between bloomed and un-bloomed cumin is the difference between a real curry and a sad one). When my grocery budget (or energy) is low I cycle through 32 dinners. Each idea has its own elevator pitch, uses doneness signals that don’t rely on a timer, and includes a substitute for whatever you have on your shelf.
Contents
- 1) Marinara Pasta
- 2) Creamy Tuna Pasta
- 3) Chili Mac
- 4) Taco Rice Bowls
- 5) Veggie Ramen Stir Fry
- 6) Tomato Basil Soup
- 7) BBQ Bean Skillet
- 8) Mashed Potato Bowl
- 9) Chickpea Curry And Rice
- 10) Mushroom Noodle Bake
- 11) Tomato Fish Pasta
- 12) Spanish Style Rice
- 13) Easy Lentil Soup
- 14) Egg Fried Rice
- 15) Chicken Pot Pie Skillet
- 16) Peanut Noodles
- 17) Chicken Alfredo Pasta
- 18) Minestrone Soup
- 19) Quesadilla Night
- 20) Stuffed Baked Potatoes
- 21) Sausage Skillet
- 22) White Bean Skillet
- 23) Cornbread Tamale Pie
- 24) Broccoli Mac And Cheese
- 25) Meatballs And Gravy
- 26) Sweet And Sour Chicken
- 27) English Muffin Pizza
- 28) Red Beans And Rice
- 29) Tomato Egg Drop Soup
- 30) Shepherd’s Pie
- 31) Garlic Butter Pasta
- 32) Breakfast For Dinner
1) Marinara Pasta
**The pitch for Marinara Pasta:** Marinara pasta is my go-to meal whenever I am low on groceries and don’t want to cook. I made it bi-weekly in my 20s because it only cost me $2 and took about 15 minutes to make.
Fill a large pot with water, add salt, and bring it to a boil. Add 1 pound of pasta and cook it according to the package instructions, but only to an ‘al dente’ texture (start checking it 1 minute before the timer goes off). As the pasta is boiling, take a big frying pan, pour in 2 tablespoons of olive oil, and turn the heat to medium. Add 4 minced cloves of garlic and cook, stirring, for 30 seconds (Do not let the garlic turn brown since brown garlic is bitter and that is the most common mistake here). Pour in a 24 ounce jar of marinara sauce and add a pinch of red pepper flakes, salt, and pepper. Simmer for 5 minutes while the pasta cooks. After draining the pasta, combine it with the sauce (be sure to reserve 1/2 cup of pasta water before draining the pasta) and add a splash of the reserved water to help combine. Add grated parmesan on top.
*Swap: One 28 oz can of crushed tomatoes and a teaspoon of dried oregano (instead of jarred marinara) is cheaper and tastes fresher.* For a richer mouthfeel add a tablespoon of butter at the end.
2) Creamy Tuna Pasta
**What makes Creamy Tuna Pasta a winner: ** Creamy Tuna Pasta is a pretty big ask, but somehow it is a dish that my children actually consume. The trick is to make sure that you use canned tuna that is packed in oil, as well as, not being shy about the lemon when you are finished.
First, bring a pot of salted water to a boil and cook 12 ounces of your favorite pasta (we like using the rotini or shell types because they hold the sauce best). For the sauce, melt 2tbsp of butter in your skillet over medium heat. Then, add 1 finely chopped shallot (or a small onion) and cook for 3 minutes, or until it is translucent. After that, add in 2 cloves of minced garlic and allow it to become fragrant for just 30 seconds. Now, pour in 1 cup of milk (or half and half), throw in 1/2 cup of peas (no need to thaw if they are frozen), and season with salt and pepper. Let that simmer for about 3 minutes (while stirring occasionally) Then add in 1 can of tuna (drained and packed in oil is best) and 1/2 of grated Parmesan Cheese. Toss that all together with your drained pasta and finish off with a generous spritz of lemon juice. Make sure that every piece of pasta is completely covered in the sauce and it is not just sitting down at the bottom of the bowl.
Regarding the swap, Canned salmon (same price, usually more flavorful) behaves the same way. To make it a lighter Mediterranean version, omit the dairy, and use 1/4 cup olive oil + the pasta water.
3) Chili Mac
**What I learned about Chili Mac: ** Chili mac taught me that if you know what you are doing, you can cook the pasta right in the soup, and it is still the meal that feels like a hug in a bowl.
Using a large pot, brown 1 pound of ground beef, then drain the fat. Add 1 diced onion and cook for 4 minutes until soft. Add 2 minced garlic cloves and 2 tablespoons of chili powder, 1 teaspoon of cumin, salt and pepper and cook for 30 seconds. Next, add 1 15 ounce can of drained kidney or pinto beans, 1 15 ounce can of crushed tomatoes, 2 cups of beef broth, and 1 and a half cups of elbow macaroni that has not been cooked. Bring to a boil, then reduce the heat to a simmer for 12 to 15 minutes covered. The broth should thicken to a coating sauce. Stir at the end to add 1 cup of shredded cheddar. More cheese, sour cream, or sliced jalapeno can be added on top.
**Change**: Use ground turkey instead of beef to save cost and reduce the fat. To make it vegetarian, just leave out the meat and increase the beans.
4) Taco Rice Bowls
**What Taco Rice Bowls get you:** Taco rice bowls are a mix and match style dinner you can make at home, and with all the different toppings options it will feel like a completed meal and not just a bunch of random stuff.
Start by rinsing and draining 1.5 cups of long-grain white rice and adding them to 2.25 cups of water with a dash of salt. This mixture will need 18 mins to cook and will need to rest for another 5 minutes after. Afterward, fluff the mixture with a fork. While this cooks, you will also need a skillet to brown 1 pound of beef or turkey, and then drain it. Add taco seasoning, or something like 2 tablespoons of chili powder and then 1 of cumin and one of paprika. Then add 1/2 cup of water and 1 can (15 oz.) of black beans (drained) and allow it to simmer for 5 minutes. Create bowls with the rice, meat and beans, then add the toppings you prefer. Some suggestions are sour cream, lime wedges, lettuce, sliced avocado, shredded cheese, or salsa. The assembled bowl is finished when everything is hot and the rice has soaked up some of the meat juices.
* Swap: You can use brown rice or quinoa instead. Cauliflower rice is also a good option if you are trying to eat less carbs. For a vegetarian bowl, skip the meat and double the beans.
5) Veggie Ramen Stir Fry
) Veggie Ramen Stir, worth a spot: This meal turns a 30 cent brick of ramen into something actually decent, and the frozen veggies from the dollar store work really well here.
Prepare 2 packs of instant ramen noodles, boil them for 2 minutes (don’t pour the seasoning in yet, or save it for later with other soup seasonings), then rinse them in cold water to stop them cooking. Set them aside. In a large skillet or wok, pour in 2 tbsp of oil and heat to med-high. Add in 2 cups of frozen stir fry veggies (broccoli, peppers, carrots, snap peas), and cook 4-5 minutes until crisp and tender. Add in 2 cloves of minced garlic and 1 tbsp of ginger. Stir and cook for another 30 seconds. In a bowl, add 3 tbsp of soy sauce, 1 tbsp of brown sugar, 1 tsp of sesame oil, and 1 tbsp of rice vinegar. Whisk until combined. Pour that in the pan or wok, mix with the noodles and cook for another minute to glaze. Top with sliced green onion and sesame seeds. Swaps: for more protein, add a scrambled egg or a few ounces of sliced chicken. Add a teaspoon of sriracha or sambal to the sauce for heat.
6) Tomato Basil Soup
Why Tomato Basil Soup belongs here: Tomato basil soup made from canned tomatoes is the soup that taught me canned tomatoes can be a starting point, not a compromise. Cooking them with butter and basil for twenty minutes changes them completely.
To get started, melt 3 tablespoons of butter in a pot over medium heat. Add one onion (diced) and let it cook for 5 minutes or until soft. Add 4 cloves of garlic (minced) and let it cook for 30 seconds. Add two 28 oz. cans of crushed tomatoes, two cups of vegetable or chicken broth, 1 teaspoon of sugar (this is to cut the acidity of the tomatoes), then season with some salt and pepper. You want to simmer it for 20 minutes. The soup is ready when it has thickened a little bit and the sharpness from the canned tomatoes is no longer present. The flavor should be more rounded and full, not sharp (almost like a soup with sharp tomatoes). Finally, mix in 1/2 cup of cream or half-and-half (this is optional, but let’s be honest, it is worth it) and 1/4 cup of basil (chopped). If you want the soup to be smooth, use an immersion blender. If you prefer a chunky soup then you can leave it as is. We recommend having this with a grilled cheese sandwich or some nice crusty bread.
**Alternate**: Mediterranean versions of this recipe would skip the cream and use olive oil instead. Drained jarred roasted red peppers add a deeper, smokier flavor to the dish when mixed with the tomatoes.
7) BBQ Bean Skillet
Why BBQ Bean Skillet makes the cut: A BBQ bean skillet is a great option if you want to put some beans and BBQ sauce together and, in a few minutes, have a meal that is easy to prepare but looks like it took a lot of time!
Heat up 2 tablespoons of oil in a big skillet over medium heat. Then add one diced onion and one diced bell pepper, and cook for 5 minutes until they are soft. After that, add 4 cloves of minced garlic and 1 tablespoon of smoked paprika and cook for 30 more seconds. Then add two 15 ounce cans of your choice of beans (either black, pinto, or kidney and be sure to drain them), 1/2 cup of BBQ sauce, 2 tablespoons of brown sugar, 1 tablespoon of Worcestershire sauce and also 1/4 of water. Then cook for 10 minutes without the cover. The skillet is now ready when the sauce has thickened enough to coat the beans like a glaze which means it is neither too soupy or too dry and when the entire kitchen smells like a BBQ restaurant, quick! Top with melted cheese. It is good to eat it on rice or you can use cornbread to scoop it.
Swap: For more protein, consider adding some browned ground beef or diced kielbasa. An ingredient that you wouldn’t expect is some drained crushed canned pineapple. It will give the dish a Hawaiian BBQ twist!
8) Mashed Potato Bowl
**Why You Should Try a Mashed Potato Bowl:** I remember labeling and considering \”mashed potato bowl\” type food as \\”junky\\” and have since changed my mind to see this as real comfort food. Mashed potatoes make the best base for a meal.
To make this, you can use either russet or Yukon Gold potatoes. Peel your potatoes and cut into cubes. Place in a pot, cover with cold water, add some salt, and bring to a boil. Once the water is boiling, set a timer for 12 – 15 minutes. The cubes are done once a fork can easily slide through the potato. Drain the potatoes, and return the potatoes to the pot. Add 4tbsp of butter and 1/2 cup of warm milk. Add some salt and pepper to taste. The potatoes are done once it is smooth but makes sure to leave some body in it (not soup, not paste). To make the toppings, brown 1 pound of ground beef with some onion and gravy mix (from a packet, $0.79 at the dollar store makes a real difference, I promise you). You can also use leftover chili, BBQ pulled chicken, or sautéed mushrooms with butter and some thyme. You can also serve with a side of steamed peas or corn and sprinkle some cheese on top. Enjoy!
Use instant mashed potatoes (Bob Evans has a fresh refrigerated one) if you don’t want to deal with peeling. Swap: Sweet potatoes mashed similarly for a sweeter, more vitamin-rich base.
9) Chickpea Curry And Rice
The pitch for Chickpea Curry And Rice: Using the right spices, this meal is one of the cheapest you can make, and it certainly doesn’t taste like you are cooking on a budget!
For rice, the ratio you want is 1:1.5. Meaning that for every cup of rice, you should put in one and a half cups of water. In this case, that means you should cook 1.5 cups of rice in 2.25 cups of water. Add rice and water to a pot, bring to a boil and then set a timer for 18 minutes. Once the timer is up, you should let it sit (or let it ‘rest’) for 5 minutes, and then remove the lid and fluff the rice with a fork. While the rice is cooking, in a separate pan, heat 2 tablespoons of oil over medium heat. Once the oil is hot, toss in a diced onion and cook for five minutes until it becomes translucent. Then, add 4 cloves of minced garlic and 1 tablespoon of minced ginger, and cook for 30 seconds. Here is where the magic happens: add 2 Tbsp. of curry powder (or red curry paste), and 1 tsp. of garam masala. Stir and let them cook for 30 seconds. Now for the good stuff: toss in two 15-ounce cans of chickpeas (drained), one 14-ounce can of coconut milk, one 14.5-ounce can of diced tomatoes. Don’t forget to add salt and pepper to taste. Now let it simmer for 15 minutes. When the sauce thickens up a bit, and you see some oil from the coconut milk rise to the top, that means the curry is done. Then you can mix in fresh spinach or chopped cilantro. Pair the dish with rice and fresh lime
Alternate: To get additional sweetness and crunchy flavor, replace some chickpeas with 1 cup of frozen peas. For more creaminess, add a pat of butter at the end.
10) Mushroom Noodle Bake
Why Mushroom Noodle Bake is worth making: We are making a noodle bake casserole that, while it may have some bad press, still provides us with a meal that is going to be eaten by all.
Preheat your oven to 375°F. Boil 12 oz of egg noodles and cook them to just under al dente as they will finish cooking in the oven. In a big bowl, mix the drained noodles with a 10.5 oz can of cream of mushroom soup, 1/2 cup milk, 1 cup sour cream, 1 cup frozen peas, 1/2 cup grated Parmesan cheese, and salt and pepper to taste. You can also add up to 1.5 cups of cubed, cooked chicken or 1 pound of browned ground beef. Now pour your mixture into a greased 9×13 baking dish. Top with a mixture of 1 cup melted butter and 1 cup crushed buttery crackers with 1 cup shredded cheddar cheese and bake for 25 minutes. Remove the dish from the oven once the top of the casserole is a deep golden brown and the edges are bubbly. Allow to rest for 5 minutes before serving so the sauce can set.
*Change out the soup for cream of chicken or cream of celery soup for different flavors, and for more depth, add a layer of sautéed fresh mushrooms along with the soup.*
11) Tomato Fish Pasta
***Tomato Fish Pasta earns its place at the dinner table***: Tomato fish pasta might sound odd, but it has origins in southern Italy. Believe it or not, a sauce made from canned tuna and tomatoes is better than you would expect!
Cook 12 ounces of spaghetti or linguine to al dente, then pour 3 tablespoons of olive oil into the skillet and turn the heat to medium. Add 4 cloves of minced garlic and 1/2 teaspoon of red pepper and cook for 30 seconds. Then add 1 can of 28 ounces of crushed tomatoes and bring to a simmer for 10 minutes. Once done, add 1 or 2 cans of tuna (drained oil-packed tuna works best), 2 tablespoons of capers, and some chopped olives, and simmer for 3 minutes. When the sauce is done, the tomatoes will look slightly darker and glossier (the oil from the tuna and olive oil brings everything together) add chopped parsley and a squeeze of lemon, then toss. Do not add the Parmesan cheese. This pasta recipe is simply not meant to have cheese.
Your substitution can use canned sardines or mackerel which are often cheaper than tuna! If you want a stronger Italian flavor, add a teaspoon of dried oregano in addition to the garlic.
Nathaniel’s Pantry Notes: Canned Tomatoes Are Where Cheap Cooking Wins
I used to believe that the cheaper canned tomatoes were of lesser quality than the more expensive ones. I was wrong. It’s all about the brand you are buying. For example, the 89-cent generic and the $2.50 “imported Italian” are often packed in the same place in California.
The key takeaway from this is that buying canned tomatoes at a cheaper price does not compromise the quality. The quality difference between the brands is less important than what you do with them: let them simmer, brown some aromatics, and add a bit of sugar to cut the acidity.
• Whole peeled beats diced and crushed. Diced tomatoes are treated with calcium chloride to keep their shape, which means they never break down into a real sauce, the cubes stay distinct even after 90 minutes of simmering. Whole peeled tomatoes melt into sauce. Crush them by hand in the pot.
• Simmer time is where flavor lives. A can of tomatoes simmered for 5 minutes still tastes like a can. Simmered for 30 minutes with onion, garlic, and a tablespoon of olive oil, it’s a different food entirely. The longer the simmer, the rounder the flavor.
• A pinch of sugar isn’t sweetening, it’s balancing. Canned tomatoes are acidic in a way fresh ones aren’t, because they’ve been concentrated in the can. Half a teaspoon of sugar per 28 ounce can pulls the acidity back into balance without making anything taste sweet.
• Cooked tomatoes are rich in lycopene. Canned tomatoes count here just as much as fresh cooked ones. Lycopene is an antioxidant that promotes heart health, and cooking actually increases how much your body can absorb.
What I purchase: Hunt’s canned whole peeled tomatoes (28 ounces, approximately $1.49) for everyday cooking. If I do a recipe where the tomato is the central ingredient (like a real Sunday gravy), I use Cento San Marzano ($4). The generic 28-ounce cans from the dollar store are honestly fine as ingredients for soups and chilis where the other flavors do the major lifting.
12) Spanish Style Rice
**Spanish-Style Rice, Case of the Evening:** Spanish-style rice is the recipe that makes it possible for you to make a dish that looks restaurant-style using common staple items in the pantry.
In a large skillet, heat 2 tablespoons of oil over medium heat. Add 1 pound of ground beef or chicken, and use a spatula to break the meat apart and cook it for 5-7 minutes. Then drain. Next, add 1 diced onion and 1 diced bell pepper and cook for four more minutes. Then add 4 chopped garlic cloves, 1 tablespoon of paprika (smoked is the best choice), 1 teaspoon of cumin, then some salt and pepper to taste. Cook for about 30 seconds. Add 1.5 cups of long grain white rice, 3 cups of chicken broth, and 14.5 oz of diced tomatoes (this includes their juices). Bring to a boil, then lower the heat and cover for 20 minutes. The rice will be ready once it has absorbed all the liquid and the rice has a soft texture. (You will want to lift the lid only once during the end to check if the rice is done. Opening the pan too often will slow the cooking process) After it’s done cooking, let it sit covered for 5 minutes. Use a fork to fluff the rice and add 1 cup of frozen peas (they will thaw from the heat). To finish add chopped cilantro and some lime juice.
_Exchange: If you want it to be smokier and richer, add sliced chorizo (of the Mexican-style variety). You can use brown rice, but it will need an extra 15 minutes and an additional 1/2 cup of broth._
13) Easy Lentil Soup
**What Easy Lentil Soup gets you:** Making a pot of lentil soup costs under $3 and the taste is far more expensive than the actual cost. To top it off, this is the cheapest, most filling dinner on this list.
In a large pot, add 2 T of olive oil to the pot and heat over medium heat. Chop and add 1 onion, 2 carrots, and 2 celery stalks. Cook for 6 to 7 minutes. Add 4 of garlic (minced), 1 T of cumin, 1 T of smoked paprika, and 2 T of tomato paste; cook for 1 minute. The tomato paste should turn a brick red color. Add the following ingredients to the pot: 1.5 cups of the lentils (green or brown, be sure to rinse and check for pebbles), 6 cups of broth, 2 bay leaves, add salt and pepper to taste, 1 can (14.5 ounces) of diced tomatoes, Bring to a boil and then reduce to a simmer and cook for 30 to 35 minutes. The soup should be done with lentils are tender but still holding their shape and only mushy at the edges. Top with lemon juice and chopped parsley. The acid wakes everything up.
*Swap: Red lentils fall apart faster (20 minutes) leading to a more creamy and almost puree consistency soup. For the greens, stir in chopped kale or spinach in the last five minutes.
14) Egg Fried Rice
Why Egg Fried Rice makes the cut: Egg fried rice is the dinner that exists specifically to use up leftover rice, and the rice has to be at least a day old. New rice cooking in the pot becomes a gooey mass.
Separate the egg yolks from 3 each eggs and place the yolks in one bowl, and egg whites in another. Heat 2 cups of oil in a very large heavy skillet or wok (large enough to hold all the rice) on medium-high heat until the oil is shimmering. Put 4 cups of cold, day-old rice into the hot oil in an even layer. (If there are clumps, break them up with your fingers.) Allow it to cook without stirring for 1 minute so that some crispy bits form on the bottom. Toss and push to one side of the , wok. For 30 seconds, gentrify scramble the eggs that have been poured into the vacant section. Toss the eggs into the rice Add 1 cup of frozen mixed vegetables (peas, carrots, corn), 2 minced garlic cloves, and 3 chopped green onions. Stir-fry 2 minutes. If you have it, drizzle with fish sauce and add 3 tablespoons of soy sauce and 1 tablespoon of sesame oil. The rice is finished when each grain is separate and shiny from the oil, not sticky. Add green onions on top to garnish.
You can substitute protein with cooked and cubed chicken, shrimp, or even tofu. It’s a new fancy upgrade to add a teaspoon of chili crisp on top.
15) Chicken Pot Pie Skillet
Chicken Pot Pie Skillet, why it’s here: A chicken pot pie skillet skips the pastry shell and uses a biscuit-topping shortcut, which means it’s a real pot pie ready in 30 minutes instead of 90.
Get a large oven-safe pan and put it over a medium flame. Melt 4 tbsp of butter in it. While it’s melting, preheat your oven to 400°F, and chop 1 onion, 2 carrots, and 2 celery stalks. When the butter’s melted, throw in the veggies and start a timer for 5 minutes. While that’s happening, measure 1/4 cup of flour into a small bowl. When 5 minutes is up, sprinkle the flour over the veggies and stir everything for a minute. While you’re doing this, combine 2 cups of chicken broth and 1 cup of milk in a separate pan. Heat it up while stirring to get it to a simmer. After 4 minutes, the consistency of the sauce will go from fluffy to smooth, and it will continue to get thicker with more heat. Add 3 cups of chicken (grab a rotisserie one for speed), 1 cup of frozen peas, and 1 tsp of dried thyme. Add some salt and pepper to finish it off. Grab a can of biscuit dough, and place 8 rounds of dough on top of your mix. 18-22 minutes in the oven, and it should be done when the sauce is bubbling at the edges and the biscuits are a deep golden brown on top. Once it’s out, let it rest for 5 minutes.
Swap: Use leftover roast chicken, canned chicken (drained), or even cubed firm tofu. To speed things up, instead of making the sauce from scratch, you could use a can of cream of chicken soup and 1/2 cup of milk.
16) Peanut Noodles
**What Makes Peanut Noodles Special:** Peanut noodles take on the vibe of takeout food and use ingredients that are likely in your pantry. Plus, the sauce only takes 90 seconds to make!
Cook 12 ounces of spaghetti or another long pasta to the al dente stage, then drain while reserving 1/2 cup of the starchy water. In the meantime, make the sauce. In a bowl, stir together 1/3 cup of peanut butter (creamy, etc), 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar or apple cider vinegar, 1 tablespoon of brown sugar, 1 tablespoon of ginger (either grated or dried), 2 minced cloves of garlic, 1 teaspoon of sesame oil, and 1-2 teaspoons of sriracha or red pepper flakes if you want the sauce spicy. You’ll want the sauce to be about the same thickness as cake batter. Add the reserved pasta water, one tablespoon at a time, until the sauce reaches a pourable consistency like heavy cream. Combine the hot pasta with the peanut sauce. If you have them, top with fresh cilantro, chopped peanuts, and sliced green onions. Lastly, sliced cucumber tastes great as a crunchy addition!
Substitue almond butter for peanut butter (a little more sweet). Use sunflower butter for nut-free schools or if there are allergies.
17) Chicken Alfredo Pasta
What makes Chicken Alfredo Pasta work: My children request Chicken Alfredo for dinner, and I’ll admit that the inexpensive version (jarred sauce or pantry sauce) is more often than not, better than the chain restaurant version.
Prepare your fettuccine according to the package instructions (setting aside 1 cup of water before draining) and cook it to an ‘al dente’ texture. While your pasta is cooking, prepare your chicken. Take 1 pound of boneless skinless chicken breast and season it. I recommend 1/2 tsp Italian seasoning, salt, and pepper. After it’s seasoned, place the chicken in a skillet over medium high heat with 2 tbsp butter and oil. Sear each side of the chicken for 5 to 6 minutes. The chicken is done when it reaches 165 degrees F and the juices run clear when probed (it’s firm when done). After slicing, let it rest for 5 minutes. In the same skillet, add 4 tbsp butter and three minced cloves of garlic and cook for 30 seconds. Add 1.5 cups heavy cream and let it simmer. While whisking, add in 1.5 cups grated Parmesan cheese. The sauce should thicken after cooking for 3 to 4 minutes. Combine with the hot water and fettuccine until the texture is silky. Top with sliced chicken and chopped parsley. Enjoy!
*Swap: To make it a little lighter, use half-and-half along with an extra 1/4 cup of Parmesan instead of the heavy cream. If you’re feeling burnt out from the cooking, jarred Alfredo (about $3) will do the job for you.*
18) Minestrone Soup
Simmer canned beans, canned tomatoes, and mixed vegetables in water with bouillon or seasoning. Add a small handful of pasta. Cook the pasta until soft, stirring occasionally to prevent sticking. Dried Italian herbs give it a more classic taste. It is a great dinner option that can be used for lunches as well.
Nathaniel’s Pantry Notes: Frozen Vegetables Are Better Than You Remember
I remember a few years ago having a conversation with the produce manager at the co-op and she said something that changed how I shop. For 10 years, I bought defrosted broccoli because I thought defrosted was worse, but I realized the fresh broccoli probably sat on the truck unripe for a week, while the frozen broccoli was picked ripe and frozen right away.
Key concept: frozen veggies are harvested at peak ripeness. They are flash-frozen to keep nutrients better than ‘fresh’ veggies. ‘Fresh’ veggies are picked, travel to the store, and sit before you buy. Frozen veggies are cheaper, last 6+ months in your freezer and are easy to cook. They are just as easy to cook as fresh veggies.
• Frozen peas and corn are basically perfect for cooking. Both are picked riper and frozen faster than they can possibly travel fresh. Add to soups, stews, and stir-fries in the last 2-3 minutes, they thaw in residual heat.
• Frozen broccoli, cauliflower, and stir-fry mixes work in any cooked dish. Skip them in raw applications (salads, crudité) because the freezing breaks cell walls and changes texture. For roasting, sautéing, or stir-frying, they’re indistinguishable from fresh.
• Frozen spinach is the kale-replacement nobody talks about. A bag costs about $2 and gives you roughly 10 ounces of dark leafy greens for soups, pastas, and casseroles. Squeeze out the excess water (it holds a surprising amount) before adding to keep your dish from going watery.
• The exceptions: Frozen mushrooms, eggplant, and zucchini have too much water in them and end up mushy. Those are worth buying fresh.
What I purchase: The frozen dollar-store veggies (which range from $1 – $1.50 per bag) are good enough for most cooking. If I want something pesticide-free, I buy Cascadian Farms or 365 Organic at the grocery store. For quick weeknight dinners, I always have Whole Foods 365 frozen stir fry mix.
19) Quesadilla Night
Why Quesadilla Night belongs here: Quesadilla night doesn’t feel like dinner, which can be a positive thing, especially when you let the kids make their own.
Have a large skillet heating on medium. For each quesadilla, place a flour tortilla in the pan and on one side add 1/3 cup of shredded cheese (choose from cheddar, monterey jack, or a Mexican blend), and then your desired fillings like leftover chicken, refried beans, sautéed peppers and onions, corn, and sliced jalapeños. As you fold the empty half over the filled half, press down with a spatula. Cook each side for 2-3 minutes. “Cheese is completely melted? Center crisp and user go peak the corner with the lift spatula get minutes.” wedges into cut. Set on with side cream sour and salsa, guacamole, and too.
*Swap: Add black beans for protein on a budget.* Use whole wheat tortillas for extra fiber. For dessert, try a dessert quesadilla with bananas and chocolate chips.
20) Stuffed Baked Potatoes
Pitch for Stuffed Baked Potatoes: With stuffed baked potatoes you can use the topping bar with leftover refg ingredients!
Set the oven to 425 degrees. Get 4 large russet potatoes. Clean, and scrub the potatoes. Using a fork, poke holes in each potato. Rub olive oil and some salt on the skin of each potato. Place the potatoes into the oven for 50 to 60 minutes. Once a skewer goes through the potato without any resistance, it is done. For a crisp skin, it needs to be able to provide some resistance. To finish the potato, cut the potato down the middle. Put your hands on both ends and spread the 2 pieces apart. You can add 2 tablespoons of butter, sour cream, salt, and pepper to the base. Top your potato with: cheddar broccoli, sour cream and cheese chili, bacon and cheddar with scallions BBQ chicken, black beans with salsa and cheese, sour cream and chives are recommended. If you want to change things up, sweet potatoes work as well. Start them how you did with the other potatoes. Finish them with lime, and cilantro black beans. If you want to cook them faster, you can microwave them for 12 minutes, but the skin won’t be crispy.
21) Sausage Skillet
Why Sausage Skillet deserves the praise: Sausage and potato skillet is a one-pan meal that combines three ingredients to create a dish that’s way better than just those three ingredients; it’s also the dish my dad made every Sunday while I was growing up.
Slice 1 pound of smoked sausage (kielbasa, andouille, or Italian) into 1/2-inch rounds. 1.5 pounds of small Yukon Gold or red potatoes (small fingerling potatoes work well). In a large skillet brown potatoes with 3 tablespoons of oil on medium to high heat. Add salt and pepper and stir for 12 to 15 minutes until soft. The potatoes should be golden. Add sausage and cook for 3 to 4 minutes on each side. Add one sliced onion and one sliced bell pepper. Cook for 5 minutes. Everything should be mixed together with 2 chopped garlic cloves and 1 tsp of smoked paprika and cook for 30 seconds. Top with chopped parsley.
*Swap: Instead of smoked sausage you can use diced chicken or turkey sausage. To add a green vegetable, throw in green beans (fresh or frozen) in the last 5 minutes.*
22) White Bean Skillet
**What White Bean Skillet gets you:** A white bean skillet is cheap and has a subtle classy Italian flavor. White beans absorb tomatoes better than any other beans.
In a large skillet, pour a quarter cup of olive oil and heat over medium. Add in 4 thinly sliced garlic cloves, and a pinch of red pepper flakes, and cook for 1 minute until the garlic is a light gold color (if the garlic is brown it will have a bitter taste) Add in 1 can of 14.5 ounce diced tomatoes (juice included) and 1 teaspoon of dried oregano. Simmer for 5 minutes. Then, add in 2 cans of 15 ounce cannellini or great northern beans (drained and reserved 1/2 cup of the liquid). Continue to simmer for 10 more minutes and mash some of the beans against the side of the pot to thicken the sauce naturally. If the beans get too thick, add in a bit of the reserved bean liquid. Add in 2 to 3 cups of baby spinach or chopped kale. Cook for another 2 minutes until the spinach has wilted. Salt to taste. Finish with grated parmesan and drizzle some olive oil. Bread is great for soaking up the sauce.
*Swap: For a savory fish variation add a can of tuna or ringed anchovies. Browning Italian sausage first makes it more hearty*
23) Cornbread Tamale Pie
Why Cornbread Tamale Pie Is One Of The Best: Cornbread Tamale Pie may have a name that sounds like it’s from the 70s, but it tastes incredible. That’s the thing you get with American casseroles. Having chili and cornbread baked together in a dish sounds a little unappetizing and that’s fair because it is a little unfair, but you will be taken aback by how great the flavors blend.
To begin, set your oven to 400°F. You will be browning 1 pound of ground beef and 1 diced onion in a 12-inch, oven-safe skillet. This should take about 6 to 7 minutes. Remember to drain it. Next, add 4 cloves of minced garlic, 2 tablespoons of chili powder, and 1 teaspoon each of cumin and smoked paprika (to your taste, of course) along with some salt and pepper. 30 seconds of cooking should be enough. Now, add one 15 ounce can of drained black beans. One 15 ounce can of drained corn, and one 15 ounce can of tomato sauce. Then, pour in 1/2 cup of water and let it simmer for 5 minutes. In the meantime, according to the instructions on the box, mix in one cornbread package’s ingredients (these will include flour, an egg, and some milk). Use a spatula to evenly distribute the cornbread over the top of the chili (there can be some chili showing, but not too much). Bake for 18 to 22 minutes. You will know it is done when a toothpick comes out clean and it is a nice golden brown. Let it rest for 5 minutes, cut into wedges, and lastly, top with sour cream and shredded cheese. Enjoy.
You can substitute ground turkey or ground chicken for a leaner option. For vegetarian orders, please omit the meat and double the beans.
24) Broccoli Mac And Cheese
Where Broccoli Mac And Cheese earn their spot: Broccoli mac and cheese sneaks vegetables into a dish kids actually finish, and the broccoli takes on the cheese sauce like a sponge.
Cook 1 pound of elbow macaroni or shells just under al dente (it’ll keep cooking with the sauce). During the last 4 minutes of cooking the pasta, add 4 cups of broccoli florets to the pasta so that they cook in the same water. Empty both and go back to the pot. In another saucepan, over medium heat, melt four tablespoons of butter. Stir in 1/4 cup of flour and cook for 1 minute. Gradually whisk in milk and heat to a simmer; the sauce will thicken in 3 to 4 minutes (it should be thick enough to coat the back of a spoon). Remove from heat and mix in 3 cups of shredded sharp cheddar, 1/2 teaspoon of mustard powder, and season with salt and pepper. The cheese melts smoother off the heat than over the flame (over the flame can turn it grainy). Pour the sauce over the pasta and broccoli and toss to coat. Done when everything is shiny.
Swap: Add frosen broccoli during the last 2 minutes of cooking for the pasta. To improve the flavor, mix a little chedder with the parmesan.
25) Meatballs And Gravy
) Meatballs And Gravy, the argument for it: Meatballs and gravy conjures images of my grandma’s Sunday dinners, where she’d serve the meatballs over mashed potatoes. I can get 80% of the way there for under $5 with frozen meatballs and a packet of gravy mix.
To your large skillet, dump an entire 32 oz bag of frozen Italian-style meatballs. Then, add 2 cups of beef or chicken broth, 1 packet of brown gravy mix (whisked with 1/4 cup lukewarm water to avoid clumping), 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and some black pepper to taste. Bring everything to a simmer, then reduce the heat to medium low, cover, and cook for 15 to 18 minutes. The meatballs and the gravy should have thickened enough to coat the back of a spoon. Finally, for a shinier finish, add 1 tablespoon of butter. Serve with mashed potatoes, egg noodles, or rice, and steamed peas or green beans as a side.
Homemade meatballs are also an option (1.5 pounds ground beef + 1/3 cup breadcrumbs + 1 egg + salt and pepper, baked at 400° for 15 minutes) and are considered an upgrade. To get that stroganoff vibe, you can use a can of cream of mushroom soup instead of the gravy mix.
Nathaniel’s Pantry Notes: Brown Your Aromatics or Don’t Bother
For almost two whole years I made \\”dollar-store chili,\\” and it always tasted like a sad excuse for a chili. \\”This is chili? This is just some sauce and a few beans. I know I can make this better. I just don’t know what’s missing,\\” I thought to myself. It never occurred to me that my most critical mistake was that I wasn’t actually cooking the onions. I wasn’t stirring the onions so that they could get a chance to brown. I was just tossing the onions and the liquid in like some sort of dry-spice voodoo and then pouring in the chili beans. So my chili was just a mixture of unbalanced cooked and uncooked bits to create some sort of slop that certainly did not taste like chili.
When cooking dinner, the flavor can be budgeted as well. Take for example a meal where the chef did not spend the time to brown their onions, garlic, or carrots. There is an extra step that can be done to elevate the meal and that is spices in oil before any other liquids are added. Most recipes forget this step. It is the best way to add more flavor to a cheap meal.
• Browning takes longer than people think. Translucent onions take 3-4 minutes. Lightly golden onions (the minimum for serious flavor) take 6-8 minutes. Deeply caramelized onions take 30-45 minutes. The recipes that say “cook the onion 3 minutes until soft” are leaving 80% of the flavor on the table.
• Bloom your spices in oil for 30 seconds. Whole spices (cumin seeds, mustard seeds, fennel) and ground spices (chili powder, paprika, curry powder) all benefit from being toasted briefly in hot oil before any liquid hits the pan. You’ll smell the difference, the kitchen suddenly smells like the spice instead of like nothing. This 30 seconds is the difference between a curry that tastes flat and one that tastes alive.
• Tomato paste needs the same treatment. A tablespoon of tomato paste cooked in oil with your aromatics for 60 seconds turns from bright red to a darker brick color. That darkening is sugar caramelizing, and it adds depth that raw tomato paste stirred into broth never gets.
What it will cost you: 5 to 10 minutes extra per recipe. What it will gain you: the meal looks like an actual meal instead of just a bunch of ingredients slopped together. For budget friendly cooking, this is the one secret that relates to actual flavor.
26) Sweet And Sour Chicken
The case for Sweet And Sour Chicken: When I was in college, my go-to takeout meal was Sweet and Sour Chicken. Now I can make it anytime I want, and I actually think it tastes better than the takeout version. Plus, it’s super affordable! More than 75% savings!
Start by cutting 1.5 pounds of chicken breasts or thighs into 1-inch cubes. Season chicken with 1/4 cup cornstarch, salt, and pepper. Heat 3 tablespoons oil in a large skillet over medium-high heat. Place chicken in a single layer. Cook for 6-8 minutes, flipping pieces to ensure chicken is fully cooked and golden on all sides. (Cut one open to check to see no pink center). Take them out of the pan. In the same pan, add 1 sliced bell pepper and 1 sliced onion, plus 1 cup of fresh or canned pineapple chunks. Stir and cook for 3 minutes. In a separate bowl, mix together 1/3 cup of ketchup, 1/4 cup of brown sugar, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 tablespoons of the pineapple juice from the can, and 1 tablespoon cornstarch. Pour mix into the same pan with chicken and cook for 2-3 minutes until the sauce thickens into a glaze. Serve with rice.
Swap: Instead of whisking, try a sweet and sour sauce from a jar. Use a frozen vegetable stir-fry mix instead of fresh peppers!
27) English Muffin Pizza
**Why English Muffin Pizza is Great:** English muffin pizzas are an after-school classic that still work as a “real” dinner. Kids can make their own, and adults can enjoy hot pizza without having to order.
Heat your oven up to 425°. While that’s heating up, take 4 English muffins, split them and lay them out on a baking sheet. Put in in the oven for 3-4 minutes and make sure the muffins are not soggy. After that, take the English muffins out and separate them, spreading 2 tablespoons of pizza or marinara sauce. Next, do the same for all of them, adding 2 tablespoons of mozzarella cheese along with other toppings of your choosing like pepperoni, mushrooms, olives, bell peppers and browned sausage as well as some fresh basil. Toss them in the oven again for 8-10 more minutes until the cheese is melted and the muffins are crisp. It will look great, just be sure to lift one with a spatula to make sure. You’ll want to eat them right away, as those 2 minutes will have just passed and the cheese will have melted.
Swap: Bagels cut in half are pretty much the same. What do you think about white pizza with ricotta and garlic instead of red sauce?
28) Red Beans And Rice
Why Red Beans And Rice belong here: Red beans and rice is a Louisiana classic. As long as I can remember, it has been a regular part of our family dinners. It is one of the cheapest, most filling meals you can make.
Start by slicing 1 pound of smoked sausage into 1/2 inch round pieces. If possible use andouille sausage, if not, any other smoked sausage will, do. Next, in a large pot on medium-high heat with a tablespoon of oil, brown the sausage on each side for 4-5 minutes, add 1 diced onion, 1 diced green bell pepper, and 2 chopped celery stalks, then let it sit for 5 minutes (this is known as the Cajun “holy trinity”). Add in 4 minced garlic cloves, Cajun seasoning, thyme, 2 bay leaves, salt, and pepper to taste. Add in 3 cups of chicken broth, 1 tablespoon of Worcestershire sauce, and 2 (15-ounce) cans of red kidney beans (drained). While the mixture is simmering for 30-40 minutes, mash some beans against the side of the pot to help the broth become less soupy. Add more chicken broth if necessary. The bean mixture should be thick and creamy, and not soupy. Serve hot over white rice and place hot sauce on the table.
_Swap: For a more natural traditional taste use dried red beans (soaked overnight and simmered for 1.5 hours). A turkey leg substitutes sausage._
29) Tomato Egg Drop Soup
**Tomato Egg Drop Soup:** When I’m too sleepy to do a real dinner, I throw together this easy soup, and end up making a whole dinner anyway.
In a medium pot, bring 4 cups of chicken broth and a 14.5 oz can of diced tomatoes (with juice) to a simmer. Add 2 minced garlic cloves, 1 teaspoon of ginger, and 1 tablespoon of soy sauce. Simmer for 5 minutes. In a separate small bowl, mix 1 tablespoon of corn starch with 2 tablespoons of water and stir until cornstarch is dissolved. While stirring the soup, pour in the corn starch mixture. The soup will begin to thicken in about a minute. In a separate bowl, beat 3 eggs. As you stir the soup, pour the eggs in a thin stream, and they will form ribbons about 30 seconds after being poured. Remove from heat and add 1 tablespoon of sesame oil and 3 sliced green onions. If you want, add a swirl of chili bis on top and serve in deep bowls.
*If you want to make this even heartier, you can include some cooked rice, noodles, or tofu cubes. If you’re using spinach leaves, add those in during the last 30 seconds.*
30) Shepherd’s Pie
Why Shepherd’s Pie is Amazing: Shepherd’s pie is the casserole that takes leftovers and creates a delicious meal that reminds you of the best food from around the world. The added bonus is the layer of creamy mashed potatoes.
First, set the oven to 400°F. Next, using an oven-safe skillet on the stovetop, brown just over 1.5 pounds of ground beef (or ground lamb if that fits your budget better) along with 1 diced onion for about 6 to 7 minutes. Once that is ready, drain the mixture and incorporate it with 3 minced garlic cloves, 2 diced carrots, 1 cup of frozen peas (you’re good to go with the frozen ones), 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, salt, and pepper to taste. Stir for about 1 minute. Then, put in 2 tablespoons of flour, stir, and add 1 cup of beef broth. Keep it on the stovetop for 5 more minutes to allow the mixture to thicken to a gravy-like consistency. After that, spread about 3 to 4 cups of freshly made or leftover mashed potatoes on the top (push it to the edges to seal it) and dot some butter on top of the potatoes. Place it in the oven for about 25 minutes. It is done once the top of the casserole is deep gold and the edges of the filling are bubbling. Allow it to cool for 5 minutes before serving.
A different option is sweet potato mash (You could refer to it as shepherd’s pie; however, it’s actually cottage pie if you use beef.). For extra creaminess, put some shredded cheese under the potatoes.
31) Garlic Butter Pasta
**) Garlic Butter Pasta, tonight’s reasoning:** Garlic butter pasta is the dish I prepare when I have nothing else, and it has been the dish I’ve prepared when I have nothing else for the last 15 years. With four ingredients, you can prepare something that tastes like it’s from a restaurant.
This recipe will take about the same time as your pasta will take to cook to get the butter, garlic, and pepper ready. Start by cooking 1 pound of spaghetti or linguine, making sure to save 1 cup of your pasta water. While your noodles are cooking, grab a large skillet and melt down 6 tablespoons of butter. If you go the two or more minutes without stirring, the garlic will get too browned and will ruin everything so make sure you swirl the pan and keep an eye on it. Too much garlic can make things taste bitter and unappetizing which is why it’s important to stop cooking just as it begins to get brown. Add in 1 tablespoon of olive oil, your reserved pasta water and stiff up, and then pour your noodles into the mix. After that, stir things up again and keep cooking for about two minutes because you want your pasta to be fully coated with the sauce so it should look shiny. After everything is thoroughly mixed you should take your pan off the burner, dump in \frac{1}{2} cup of Parmesan cheese and do another mix. To finish, sprinkle your dish with parsley and more Parmesan cheese.
To brighten things up, feel free to add a tablespoon of capers and a squeeze of lemon. If you’re feeling adventurous, you can blend anchovies with the butter for a rich, umami flavor (without being too fishy!).
32) Breakfast For Dinner
Out of all these amazing meals, my favorite has to be the white bean skillet. When I first made the dish, I thought I was crazy for cooking a meal that was just beans and tomatoes, but now it has become my go to meal when I need something quick and easy that has Italian flair. Also, the peanut noodles are really good. My kids think I’m some sort of take out sorceress when I make these for them. If you want a starting point, I’d go with one of these two. Meals that are budget friendly can be delicious, and this list is trying to prove that point.
