As a graduate student starting my first job, I would ask myself the dinner question. How can I feed two adults and a child for less than $20 a week without going insane? The dinners below are not from that era, but they are the progeny of those dinners. They are inexpensive, most don’t seem like they are from a budget, and they do actually fill you.
When cooking for a family on a budget, one thing to know is that salt is free, so use lots of it and you can be as liberal as you want with spices since there is no cost associated with running out. If you mix your protein source with beans, rice, or eggs, you can cut your grocery costs by 50% and no one will know. Here are 33 inexpensive dinners I have made.
Contents
- 1) Sheet Pan Sausage
- 2) Lentil Soup
- 3) Burrito Bowls
- 4) Spaghetti With Breadcrumbs
- 5) Tuna Noodle Casserole
- 6) Breakfast Skillet
- 7) Chickpea Curry
- 8) Baked Potato Bar
- 9) One Pot Pasta
- 10) Taco Night
- 11) Fried Rice
- 12) Broccoli Mac And Cheese
- 13) Sloppy Joes
- 14) Veggie Quesadillas
- 15) Minestrone Soup
- 16) Chicken Drumsticks Dinner
- 17) Personal Pita Pizzas
- 18) Split Pea Soup
- 19) Cabbage And Noodles
- 20) Black Bean Chili
- 21) Pasta With Peas
- 22) Baked Beans And Hot Dogs
- 23) Chicken And Dumplings
- 24) Hamburger Helper Skillet
- 25) Eggplant Parmesan
- 26) Chicken Thighs Dinner
- 27) Tomato Soup And Grilled Cheese
- 28) Mediterranean Couscous
- 29) Baked Pasta
- 30) Chickpea Salad Sandwiches
- 31) Stir Fried Noodles
- 32) Cornbread Skillet Pie
- 33) Pancakes And Eggs
1) Sheet Pan Sausage
The following reasons justify the value of the sheet pan sausage meal. For starters, it is a one-pan meal so there’s little cleanup required. Additionally, a pound of sausage comes with the meal, and will span over one week’s worth of meals for a family, as long as at a minimum, the sausage and veggies are used for each meal. Lastly, you don’t pay extra for the sausage essence that flavors everything as it renders fat.
Start by slicing one pound of smoked sausage (like kielbasa or Polish sausage) into half-inch thick pieces. Then, take 4 medium-sized potatoes, 1 large onion, and 1 bell pepper and cut them into 1-inch cubes. Mix all the ingredients with 2 tablespoons of olive oil, and add paprika to your preference, and season with salt and pepper. Spread the mixture on a sheet pan evenly.
Roast in the oven at 425°F for 30-35 minutes, making sure to toss the ingredients at the halfway point (after 15-18 minutes). The dish will be ready once you see sausage edges that are crispy and brown and when you can easily pierce the potatoes with a fork.
Substitute: Brats or hot dogs can be used instead (they’re cheaper and kids like them better). For an even sweeter option, use sweet potatoes.
2) Lentil Soup
Why Lentil Soup is included: Lentil Soup is a little over $2 for 8 servings. Dried lentils are about $2 and can make 8 servings of soup. Also, lentil soup improves the older it gets.
Sauté the diced onion, carrot, and celery in olive oil for 8 minutes. Then add 4 cloves of minced garlic, 2 teaspoons of cumin, and 1 teaspoon of paprika and stir for 30 seconds. Next, add 2 cups of dried green or brown lentils (previously rinsed), 1 (14-ounce) can of diced tomatoes (undrained), and 8 cups of either water or stock.
Cover and cook for 30-35 minutes. The soup is done when the lentils are tender. A slight breakdown of the lentils will begin to thicken the broth. Add your desired amount of lemon juice and salt for seasoning.
Because red lentils completely break down when cooked, they make the soup creamier than if other lentils were used and only take 20 minutes to cook. To further increase the vegetable content of the soup without anyone being aware, add some chopped spinach or kale at the end.
3) Burrito Bowls
Justification for this selection: The combination of rice and beans makes sense nutritionally and economically. For under $8 to feed a family, you could add a quarter pound of ground beef per person.
Cook 1.5 cups of white rice and 1.5 cups of brown rice. Drain and rinse 2 cans of black beans and warm in a saucepan with cumin and salt. In a skillet, brown 1 lb of ground beef with an onion (chopped) for 8 minutes until fully cooked, then add taco seasoning and let it cook one more minute so the meat absorbs the seasoning.
Let them build their own taco bowl with the following ingredients: rice, beans, beef, shredded cheese, salsa, and sour cream with chopped lettuce.
To make it fully vegetarian, please omit the beef and double the beans. If you are using brown rice, please add an additional 5 minutes to the cooking time.
4) Spaghetti With Breadcrumbs
The case for Spaghetti With Breadcrumbs: It shows some creativity and effort rather than just going for the usual pantry meal. Toasted breadcrumbs add some crunch and flavor and cost < $1, while pasta is about $1.50 per pound.
Boil one pound of spaghetti in a pot of salted water until al dente. While the pasta is cooking, grab a separate skillet, melt 4 tablespoons of butter, and add 4 minced cloves of garlic. When the garlic is lightly browned, add 1.5 cups of panko (or other homemade) breadcrumbs and allow the mix to toast for 4 to 5 minutes at medium heat.
The toasting is done when the breadcrumbs have become a deep golden brown and give off a nutty scent. Just before serving, add the drained pasta to the breadcrumbs and butter in the skillet, and stir in a good handful of grated parmesan cheese, salt, pepper, and a splash of pasta water to emulsify the mixture.
For adult portions, you might want to add some red pepper flakes. If you want a carbonara-style twist, you can add a beaten egg (the residual heat will cook it) off the heat.
5) Tuna Noodle Casserole
Tuna Noodle Casserole deserves praise in the following way: with two cans of tuna and one pound of pasta (which is about $6), a family of four can be fed. It may seem like real dinner because it is hot, baked, and cheesy. This is something you could cook using pantry ingredients.
Start by cooking one pound of egg noodles to just before reaching the al dente stage and then drain them. Next, combine the noodles with two cans of drained tuna, one can of cream of mushroom soup, one cup of milk, one cup of frozen peas, one cup of shredded cheddar, along with some salt and pepper to your liking.
After this, pour the combined mixture into a baking dish and top it with some breadcrumbs and also add another half cup of cheese. Lastly, place it in the oven for 22 to 25 minutes at 375 degrees Fahrenheit. The casserole should be finished when the edges are bubbling and the top has a golden brown color.
To add more variety, you can substitute it with a can of cream of celery or cream of chicken soup. You can add a sprinkle of paprika on top before baking for some color and a little heat.
6) Breakfast Skillet
Why Breakfast Skillet is Profitable: In the case of center-of-the-plate dinners, the most economical options are eggs and potatoes. Using six eggs and two potatoes, you could feed a family of four for $3.
Chop three medium potatoes into cubes that are about half an inch wide. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the potatoes, cover, and cook for 12 to 15 minutes (stirring one or two times). The cubes should be soft on the inside and crunchy on the outside.
Push to the side. For 4 to 5 minutes, add chopped onions and bell peppers to the empty side and cook. Crack 6 eggs into the whole skillet and cover. Cook for 3-4 minutes until the egg whites are firm, but the yolks stay runny. Add shredded cheese and salt on top.
You can also use some cooked sausage or bacon, if you have it. Using frozen hash browns instead of fresh potatoes will save you 8 minutes.
7) Chickpea Curry
For approximately $4, a family of 4 can be fed with rice. A can of chickpeas and coconut milk (each are roughly $4), can also be added. The protein isn’t the most important part of the dish; it is the spices that carry the dish.
For 5 minutes, stir fry minced garlic (4 cloves) and diced onion in a pan with oil. Add 2 tbsps of curry powder (or 1 tbsp each of cumin and coriander and 1 tsp of turmeric) and stir for 30 seconds.
Add 2 drained cans of chickpeas, 1 14 oz can of coconut milk, and 1 14 oz can of diced tomatoes. Allow it to simmer for 15-20 minutes. The sauce should be thick and cling to the chickpeas. Add diced cilantro and lime juice. Serve it over rice.
The alternative will entail replacing half of the coconut milk with half plain Greek yogurt, which will also make it creamier and cause an increase in the protein content. Furthermore, chopped spinach or kale can be added at the end to increase the vegetable content.
Nathaniel’s Pantry Notes: The Difference Between Cheap and Bland
For a whole year, I kept trying to save money by making my own food, and, as a result, I simply made everything I ate taste worse. I felt the need to hold back on the salt since it already felt salty, and decided to put no spices for the reason that, “they seem fancy” and arrived at the conclusion that, of course, the olive oil was too pricey so I would just not add it. One Tuesday, I made plain boiled potatoes and unseasoned chicken, and my wife, in the kindest way possible, asked if we were sick. I was not. I was just confused about where all the money was going.
I was unaware that oil, salt, and spices were not the biggest hits to my grocery budget. It’s the meat. It’s the cheese. What a deal that boxed dinner is. Cumin is 3 dollars and will last you 8 months. A teaspoon of cumin in a chili will run you about 12 cents. If your cheap meals are lacking in flavor, you are making the wrong cuts.
• Salt aggressively. A pound of kosher salt is $2 and lasts a year. Use more than you think.
• Stock the five-spice kit. Cumin, paprika, garlic powder, oregano, black pepper. That covers about 80% of weeknight cooking and the total investment is $15 at any grocery store.
• Browning is free flavor. The pan, the heat, the time. A properly browned onion costs nothing extra; an unbrowned onion is the difference between bland and not-bland.
• Acid is the missing thing. Lemon juice, vinegar, hot sauce. A splash at the end of cooking transforms a dish for 5 cents.
• Fat is a flavor delivery vehicle. A tablespoon of butter or olive oil at the end of a soup or sauté pays back ten times over.
The following items are meats, meat substitutes, fancy oils, specialty spices, truffle-infused items, and anything labeled as gourmet. The difference between blander dishes and more flavorful ones is largely one of technique and fundamentals. Opting for the cheaper cuts of meat (chicken thighs rather than breasts, ground beef instead of steak) will save you a significant amount of money. Buying a lower quality salt will save you 18 cents, but it will ruin your dinner.
8) Baked Potato Bar
Baked Potato Bar is budget-friendly. It’s approx. $1 per person. Kids get a russet potato and their choice of toppings so it includes food they’ll actually eat.
Start with six russet potatoes and wash them. Then, stab the potatoes with a fork or knife multiple times to create holes. Next, combine some vegetable oil with some salt and brush the mixture on the potatoes. Place the potatoes on a baking sheet, and preheat an oven to 425F.
Once the oven is preheated, place the baking sheet with the potatoes in the oven. Set a timer for 50-60 minutes. Once the timer goes off, check each potato and see if a knife can easily slide through the potato. If so, the potato is done. Let the potatoes cool, and provide the toppings for the potatoes. These can include: butter, broccoli, sour cream, shredded cheese, chopped scallions, canned chili, bacon bits, and crumbled sausage.
Microwave your sweet potatoes for 10 minutes, then crisp up the skins in the oven for about 15 minutes. They are marginally more nutrient dense and kid acceptance is about 50%.
9) One Pot Pasta
The pitch for One Pot Pasta: Pasta cooked directly in its sauce uses one pot and the starchy cooking water becomes the body of the sauce.
Save time, reduce dishwashing, and save money. In a large pot, combine a pound of pasta, a 24 ounce jar of marinara sauce, 3 cups of water, a chopped onion, four minced garlic cloves, and a dash of salt and pepper. Bring this to a boil then reduce the heat to a simmer. Stir occasionally for 12 to 15 minutes. Pasta is done when it is al dente and the sauce has absorbed into the pasta (no water should remain). When finished, mix in a generous amount of grated parmesan and some basil.
If you want a heartier option, you may add a half-pound of ground beef (which should be browned first). Diced zucchini or frozen spinach can be added to the pot from the beginning as they will cook with the pasta.
10) Taco Night
What Taco Night gives you: With one pound of ground beef, you can prepare 8 – 10 tacos (depending on how many sides like rice and beans you include). Cost for a family of four: roughly $8, and there will be leftover meals.
To prepare the meat mixture, brown one pound of ground beef with chopped onion for about 6-8 minutes or until there is no pink visible. Leave some fat, but drain most of it. Add 2 tablespoons of taco seasoning with a small amount of water, then simmer for about 3-4 minutes until the water turns into a sauce.
For the wraps, place corn or flour tortillas on dry heat and warm each side for about 30 seconds. To prepare the toppings, shred the cheese and chop lettuce, tomatoes, and olives. Also, put salsa, refried beans, lettuce, sour cream, and olives in separate bowls.
An additional method to extend the meal is to blend in a can of refried or black beans with the meat. The seasoning packet can be disregarded, and a substitute can be made with one tablespoon total per pound of meat of cumin, chili powder, paprika, garlic powder, and salt.
11) Fried Rice
Why Fried Rice pulls its weight: It is dinner for 4 for about $2 total.
All I have is rice in the fridge, so I’ve only combined the rest of the rice with two eggs and some frozen vegetables.
Pour 2 tablespoons of oil into a large frying pan and heat over medium-high heat. Crack 2 eggs into the pan and scramble for about 30 seconds. Then, add 1 cup of frozen mixed veggies and 3 cups of cold, pre-cooked rice. Let it cook for a few more minutes. If you have sesame oil, add a teaspoon. Then add 2-3 tablespoons of soy sauce and stir for 2 more minutes. You will know it’s done when the rice has started to get a little crispy and the soy sauce is absorbed.
To add more protein, you can replace it with diced ham or leftover chicken. In terms of flavor enhancement, consider replacing the soy sauce with fish sauce at a ratio of 1 tablespoon for optimal results.
12) Broccoli Mac And Cheese
What Broccoli Mac And Cheese get you: Stirring frozen broccoli into mac and cheese turns one of the cheapest dinners into a more complete one with minimal effort.
The children fail to appreciate the broccoli. In a pot of salted water, cook 1 pound of elbow macaroni until al dente. While the macaroni is cooking, melt 4 tablespoons of butter in a saucepan. Once the butter is melted, add 4 tablespoons of flour and whisk them together. Allow the flour and butter mixture to cook for 1 minute.
Gradually add 2 cups of warm milk to the pot, and let it cook for 3 to 4 minutes until the mixture thickens. Once thickened, remove the pot from the heat and stir in 3 cups of shredded sharp cheddar cheese until the cheese is melted. Combine the cheese sauce with the macaroni and add 2 cups of frozen broccoli florets (the pasta and sauce will thaw the broccoli). Season with salt to your preference.
Swap: Box mac and cheese plus frozen broccoli still counts. One ounce of stirred cream cheese will add richness.
13) Sloppy Joes
Why Sloppy Joes make the cut: A pound of ground beef plus a can of sauce ingredients makes 8-10 sloppy joes for about $7 total.
Diced onions and grated carrots are examples of vegetables that can be added as well.
In a large skillet, brown 1 pound of ground beef for 6 to 8 minutes along with a chopped onion and a shredded carrot. Drain the mixture. In a separate bowl, mix together 1 cup of ketchup, 2 tablespoons of brown sugar, 1 tablespoon of mustard, 1 tablespoon of Worcestershire sauce and a dash of salt and pepper to taste. Then add the sauce to the skillet with beef and continue to simmer for 10 to 12 minutes or until the sauce thickens and clings to the beef. Serve mixture on toasted buns.
You can replace it with ground turkey. If you do not have buns you can serve it with rice or in a baked potato.
Nathaniel’s Pantry Notes: Stretch the Protein (Not the Meat)
Visit a restaurant that has been in business for thirty years and watch how they handle protein. Lasagna has more pasta and sauce than it has meat. Chili has more beans than it has beef. Tacos have a quarter cup of meat, not half a pound. Shawarmas are made with thinly sliced meat, and they come with rice and salad. These establishments know that food costs money and have known for a long time that protein is what you stretch, not what you center.
Home cooks appear to have a different perspective: a proper dinner is a six-ounce portion of protein on the plate. That said, these families do not practice this? Using a pound of ground beef plus a can of beans, a cup of rice, an onion, and some mushrooms, you can feed 6 people. It costs half as much.
• Beans are the cheapest stretcher. A can of black beans is $1 and adds about 25g of protein and bulk to a one-pound batch of ground beef. The kids don’t notice.
• Rice and pasta extend everything. Adding rice or pasta turns a small portion of chicken into a substantial bowl. Sloppy joes, fried rice, casseroles all work this way.
• Onions and mushrooms disappear into ground meat. Diced and sautéed before browning the meat, they add bulk and umami and the kids actually eat them.
• Frozen vegetables stretch a jar of sauce. A bag of frozen peas or spinach in marinara makes one jar feed a family of four with leftovers.
• Eggs stretch literally anything. Fried rice with an extra egg, a quesadilla with an egg in it, soup with a poached egg on top. Protein you forgot was protein.
The list intentionally excludes meat alternatives that are pricier than actual meat. The $7 bag of plant-based crumbles is not stretching; it is switching. Frozen entrees that just move the protein. More expensive and lean cuts that you are using to feel more virtuous. The stretching strategy is centered on the volume created from low-cost ingredients instead of high-value ones with different marketing.
14) Veggie Quesadillas
What makes Veggie Quesadillas stand out is that each quesadilla is simple to make and can be prepared in 5 minutes, and the user will likely consume more vegetables due to the incorporation of beans, cheese, and tortillas which bring the cost of the meal to about $1.
In a pan, heat some olive oil and cook the chopped onions and bell peppers for 5-6 minutes until they are soft. In a different dry skillet, put one tortilla and cheese on one side, then a spoonful of the sautéed veggies and some mashed black beans.
Fold the tortilla over and cook for 2 to 3 minutes on each side. The tortillas are done when the cheese is completely melted (bubbling at the edges) and the tortilla is brown and crispy. Cut them into triangles and serve with salsa.
You can substitute it with taco meat or shredded chicken from a rotisserie chicken. Whole-wheat tortillas tend to be more filling and are about the same price.
15) Minestrone Soup
Minestrone is flexible, forgiving, and perfect for clearing out the produce drawer.
Begin with the preparation of the garlic and onions. After that, add the chopped vegetables, beans, tomatoes, and broth, and let simmer until all the ingredients have softened. Add in some small shaped pasta towards the end of the cooking time so that they don’t overcook. If you have some, serve with bread and grated cheese.
16) Chicken Drumsticks Dinner
Chicken Drumsticks Dinner, here is what is provided: Protein is vital for nutrition, and chicken drumsticks are often less than $2 a pound, plus kids see them as fun food! Parents can roast them together with a sheet pan of veggies for simple clean-up!
Using paper towels, dry eight chicken drumsticks. Pour some olive oil over the drumsticks then add 1 teaspoon of paprika, 1 teaspoon of garlic powder to the drumsticks and then add salt and pepper to your liking. In a different baking sheet, add some oil with cubed potatoes and cubed carrots then season with salt.
Bake the drumsticks and the veggies in an oven preheated to 425 degrees Fahrenheit for about 35-40 minutes. The chicken is done when the chicken skin is super crispy and the thickest part of the chicken reads 175 degrees Fahrenheit on an instant thermometer.
For a sticky and sweet finish, you can brush some barbecue sauce on during the last 10 minutes. If you’re looking for a little more meat, you can replace the pieces with chicken thighs (bone-in, skin-on).
17) Personal Pita Pizzas
Individual Pita Pizzas: Around 50 cents worth of pita or naan is used as the base. Children have the option to personalize their pizzas. Your family pizza night becomes a meal for under $7.
Pita bread or naan can be used for this, especially for the multiple portions. Apply two tablespoons of pizza sauce on each one, then add shredded mozzarella and your desired toppings. For this, there will be options like pepperoni, bell pepper (sliced), mushrooms, olives, ham, and pineapple. The dish will be done once the mozzarella cheese has melted all the way through and the edges of the pita are golden brown and crispy.
Rather than creating a crust that is as thin as a cracker, try using tortillas as a base and set the oven to the same temperature, baking them for 5-7 minutes. For breakfast, prepare English muffin pizzas.
18) Split Pea Soup
Where Split Pea Soup earns its place: A pound of dried split peas costs approximately $1.50. This amount alone can yield 8 portions of a thick and filling soup. Furthermore, including a ham hock or some bacon would make your meal a hefty one still for under five bucks.
Pour some olive oil into a pan and put in diced onions, carrots and celery and let them cook for eight minutes. After that, put in four minced garlic cloves and, while stirring, let it cook for thirty more seconds. After that, add one pound of rinsed, dried split peas, one bay leaf, one ham hock (or four strips of bacon), one stock of your choosing (eight cups), and a pinch of salt and pepper, then cover the pot and let it simmer for sixty to seventy-five minutes while stirring occasionally.
When you finish, make sure that the peas have completely broken down into a thick broth and that the stew has a stew-like consistency.
To make this vegetarian, just leave out the ham. To add a smoky flavor without using meat, add 1 tsp of smoked paprika at the end.
19) Cabbage And Noodles
Where Cabbage And Noodles deserves its name: A head of cabbage costs about $3 and will feed around 4 people. If you add buttered noodles to that, you have a very inexpensive Eastern European meal.
Place 1/2 of the sliced green cabbage into a large pan along with 4 tablespoons of melted butter. Add in a diced onion along with salt and pepper. Cover and cook for 12-15 minutes, stirring once or twice during cooking. The cabbage should be wilted with some edges caramelized. Finally, combine with 1 pound of cooked egg noodles, additional butter, and a lot of cracked pepper.
For added heartiness, you can also include bacon or kielbasa. To finish the dish, a small amount of cider vinegar truly enhances the brightness.
20) Black Bean Chili
What makes Black Bean Chili work: It’s possible to obtain three cans of beans, one can of tomatoes, and a variety of spices for below $6. This meal can feed a family of four, and the longer you leave the chili in the fridge, the better it will taste.
For six minutes, sauté the chopped onion and bell pepper in olive oil. Add 4 minced garlic cloves, 2 tablespoons of chili powder, 1 tablespoon of cumin, and some salt. Stir for 30 seconds.
If you have one, add 1 chopped chipotle in adobo sauce, 1 cup of water, 28-oz crushed tomatoes, and 3 cans (rinsed) black beans. Let it simmer uncovered for 25 to 30 minutes. The chili is finished when the consistency is thick like stew, and the flavors are blended. Add lime juice for finishing.
To add a meatier variation, you could add one pound of cooked ground beef or turkey. If you want a different taste you can replace the meat with kidney or pinto beans.
21) Pasta With Peas
Why Pasta With Peas belong here: Dinner is pasta with frozen peas, butter, and parmesan which totals about 3 dollars. The peas defrost in the boiling water and add a vegetable that kids will actually eat.
Add 1 pound of pasta into a big pot of boiling salted water and cook it. About 30 seconds before you drain the pasta, add 2 cups of frozen peas to the pot. After draining, return the pasta and peas to the pot, and add 4 tablespoons of butter, ½ cup of parmesan cheese, salt, and pepper. Toss the pasta to coat it with the melted butter. The cheese will melt, and the peas should be bright green and tender. Dinner is ready!
For a method to make a carbonara style dish, include a heated, off the stove, and stirred in egg, and the remaining heat will prepare the egg. A basic way to add protein is to add a drained can of tuna.
22) Baked Beans And Hot Dogs
Why Baked Beans and Hot Dogs: Your family can enjoy this meal for under six dollars! Cold baked beans and hot dogs are a classic meal that everyone can enjoy. You can even get a second meal out of the hot dogs, as they may be used for tomorrow’s lunch!
Cut 8 hot dogs into round pieces. In a saucepan, stir them for 3 to 4 minutes on medium heat until the edges start to brown. In another pot, combine the brand of baked beans you like (we won’t judge) with two cans of beans, two tablespoons of brown sugar, a bit of Worcestershire sauce, and a teaspoon of mustard. Let it simmer for about 8-10 minutes and the sauce will stick to the beans and franks. You can enjoy it with some bread or rice.
A good alternative could be kielbasa, or use smoked sausage instead, and you can add a teaspoon of barbecue sauce to deepen the flavor.
23) Chicken And Dumplings
Why chicken and dumplings is cost-effective: The approximate cost is $9 for a rotisserie chicken, a can of biscuits, and a pot of broth-and-vegetables. Based on this, you can create a warm meal for four people. The biscuits nearly double the meal for almost no additional cost.
In a skillet, melt some butter and sauté the diced onion, carrot, and celery for about 8 minutes. Add four tablespoons of flour, stir to mix, and let it sit for one minute. Whisk your mixture with chicken broth (make sure to add the milk, too!) and cook for four to five minutes or until your sauce thickens.
Add three cups of shredded cooked chicken, one cup of frozen peas, and season with salt, pepper, and dried thyme to taste. Finally, take some biscuit dough from the can and drop spoonfuls on top of the mixture. You’ll want to cover the pot and let it simmer for around twelve to fifteen minutes. The dumplings are finished when they are elevated and their tops feel dry to the touch.
Create drop biscuits from scratch using flour, baking powder, butter, and milk, to have littler fluffier dumplings. Prepare a broth using the rotisserie carcass for next week.
24) Hamburger Helper Skillet
What Hamburger Helper Skillet gets you: Same dinner concept as the boxed version but with ingredients of your choosing.
Dinner for four is estimated to cost around $7. This consists of a pound of ground beef, a box of pasta, a half gallon of milk, and a block of cheese.
In a large skillet, prepare 1 lb of ground beef and one diced onion for 8 minutes. Then, include 2 cups of elbow macaroni (or rotini), 2 cups of beef broth, 1 cup of milk, 1 can (14 oz) of tomato sauce (or crushed tomatoes), 1 tsp of paprika, and fill with salt and pepper to your liking.
Bring to a simmer and cover. Allow 12 to 15 minutes of cook time (stirring as needed). The dish is complete when the pasta is tender, and the sauce is thick (do not have a runny sauce). Finish with 2 cups of shredded cheddar cheese.
You can add a teaspoon of Worcestershire sauce for extra richness.
25) Eggplant Parmesan
Why Eggplant Parmesan is included: The cost of an eggplant is about 2.50 and can be sliced into rounds for 8 to 10 slices.
When breaded along with marinara and cheese, it provides a meatless option for approximately seven dollars.
Slice the two eggplants into 1/2-inch thick slices and season them with salt. Let them sit for about 15–20 minutes to draw out some moisture. After that, use a paper towel to pat the eggplant slices dry. Coat the slices in flour, then dip them in the egg wash, then finish with a panko breadcrumb coating.
Place a baking tray with a wire rack set above it into the oven and set the temperature to 425F. It will take about 18-20 minutes to bake them (the wire rack will give the bottom a crispy texture). In the last 5 minutes of baking, cover each slice with marinara sauce and some shredded mozzarella. They should be done when the coating is nice and golden, and the cheese is melted and slightly brown.
Use a milder vegetable instead of zucchini. For a better coating, take a bite of the egg mixture and then dip it in the mayo.
Nathaniel’s Pantry Notes: Stale Bread Is a Workhorse
While I am sure I could start a monstrosity tomorrow and eat this heel of bread, I certainly don’t consider it barbaric to throw it away. That would truly be an unnecessary waste and while I am not always throwing the heel away, there is a silver lining to that heel. Croutons, French toast, baked pasta, panzanella, and even meatball binders and breadcrumbs, and of course, the crust of soup that needs croutons… the possibilities are endless.
Believe it or not, that heel is more than just a heel, it’s a uniquely versatile piece of kitchen potential in my mind. You could easily spend 2 dollars and get a loaf of bread that could be made into 6 distinct parts of a meal. Chef’s kiss.
The practice of throwing away stale bread originates from a time when bread was very cheap and meals did not revolve around which type of bread was available. Nowadays, a loaf of bread costs $5, and it can even be considered one of the more valuable items in the kitchen.
The important thing to understand is that when bread goes stale, that is not a problem, in fact, it is a feature that allows for a wide variety of uses. When people stop seeing the end of a loaf as a failure, they consider the bread an ingredient as opposed to simply a staple item, and they no longer see the need to buy additional items.
• Croutons. Cube stale bread, toss with olive oil and salt, bake at 350°F for 10 minutes. Better than store-bought and free. They keep in a jar for two weeks.
• Breadcrumbs. Blitz stale bread in a food processor. Use in meatballs, meatloaf, on top of baked pasta, on chicken cutlets. Cheaper and tastier than the canister.
• Panzanella. The Italian bread salad. Cubed stale bread, tomatoes, cucumbers, olive oil, vinegar. A full dinner from a heel of bread and what’s in the crisper.
• French toast for dinner. Stale bread is actually better for French toast because it soaks without falling apart. The dinner my kids think is a treat.
• Bread soup. Tuscan ribollita, French onion soup with the cheese-toast on top, Spanish gazpacho. Soups built around bread were invented because peasants had bread and not much else. Still works.
What I’ve chosen deliberately not to include is: bread pudding (since that’s dessert, not dinner), savory bread bowls (especially as they’re quite impressive, but a lot of the bread goes to waste), and anything that requires you to toast the bread fresh to use that bread the same day (because that’s just toast). The focus of the stale bread strategy is to utilize what would otherwise be trash (stale bread) as the core constituent for building your dinner. It seems like a waste to buy fresh bread just to use it for croutons.
26) Chicken Thighs Dinner
Typically, bone-in chicken thighs cost less than 2 dollars a pound. They are also easier to cook than chicken breasts because they are more forgiving when it comes to cooking time. Along with a side of veggies and your preferred starch, they can generously feed an entire family. Chicken thighs dinner. Earning its keep.
Take 6 to 8 chicken thighs. Make sure they have skin and bone still attached. Dry each of the chicken thighs and create an even coat of salt, pepper, garlic powder, and paprika. Sear the chicken thighs skin down in an oven-proof skillet on medium-high heat.
This should take about 6 to 8 minutes and be sure the skin is a deep golden brown before flipping the chicken. Once flipped, place the skillet in the oven on 400°F for 22 to 25 minutes. Chicken will be fully cooked once the skin is crispy and an instant-read thermometer reads 175°F in the thickest part of the chicken. You can serve the chicken thighs with rice and a green vegetable of your liking.
While it may be pricier, boneless skinless thighs take less time to cook, only requiring about 15-18 minutes. Drumsticks, on the other hand, are often cheaper and take about the same time to cook.
27) Tomato Soup And Grilled Cheese
The comfort dinner that everyone loves and no one complains about is a can of tomato soup and four grilled cheeses. It costs about $5.
Add some milk to the tomato soup and heat for about five minutes, or until it’s warm. Butter the outer sides of eight slices of bread. Place cheese between two slices and butter the outer sides of the bread. Then, at medium to low heat in a non-stick frying pan, cook each side for about 3 to 4 minutes. The goal is to have a strong golden color on the bread and for the cheese to be melted (melted cheese will form long strings when you push it).
With a small upgrade, you can customize your grilled cheese sandwich with a slice of tomato or some thinly sliced apples. If your kids wouldn’t eat the soup, you may choose another option for them.
28) Mediterranean Couscous
Reasons Mediterranean Couscous is effective: Once removed from the stove it takes 5 minutes for couscous to complete cooking. A box costs $2.50 and, paired with chickpeas and feta, it is 6-8 servings. Purposeful pantry cooking.
In a separate pot, combine 2 cups of chicken or vegetable broth with 2 tablespoons of olive oil, and let it reach a boil. Once it boils, add 2 cups of couscous, put a lid on the pot, and take it off the stove. Wait 5 minutes, fluff the couscous with a fork, and then mix it with a previously drained can of chickpeas, diced cucumber, diced tomato, chopped parsley, and crumbled feta along with some lemon juice, salt, and pepper to taste. Enjoy the dish at room temperature.
Substitution: Instead of cucumber, feel free to use bell pepper. To add a more dinner-salad feel, you can add a splash of red wine vinegar.
29) Baked Pasta
Justification for the selection: An entire family (and including some leftovers) can be fed for only $8 by buying a pound of pasta, a jar of sauce, and a bag of cheese, which is about $2. Adding frozen spinach will also complete the meal.
Take one pound of penne or ziti and cook until a little less than the al dente stage (it will continue cooking in the oven). In one bowl, prepare a mixture with the following ingredients: a 24 oz jar of marinara sauce, 1 thawed and drained 10 oz package of frozen chopped spinach, 1 cup of either ricotta or cottage cheese, 1 egg, and 2 cups of shredded mozzarella cheese.
Once the mixture is prepared, pour the contents of the bowl into the baking dish. Sprinkle 1 more cup of mozzarella on top and bake for 20 to 25 minutes at 400 degrees. The food is done when the top layer of cheese is brown and the cheese in the dish is bubbling.
Swap: Add a half-pound of browned ground beef or Italian sausage for a meaty version. Cottage cheese is less expensive than ricotta cheese and has a slightly higher protein content.
30) Chickpea Salad Sandwiches
Chickpea Salad Sandwiches are advantageous because they cost around $3 for a can of chickpeas which can serve 4 people. You can spend five minutes making this meal. And there is no cooking involved! You can even save the leftovers for lunch.
Drain and rinse the can of chickpeas. Continue to mash the chickpeas with a fork, leaving some pieces a little chunky. Add in 3 tablespoons of mayonnaise, 1 tablespoon of dijon mustard, some chopped celery, chopped red onion, 1 teaspoon of dill, and salt and pepper to taste. Pile the mixture onto whole wheat bread with some lettuce.
The filling is ready when it has the consistency of chicken salad: scoopable but not pasty.
If you would like to create a variation similar to coronation chicken, you should add a teaspoon of curry powder and a handful of golden raisins. You can replace half of the mayonnaise with Greek yogurt if you would like to add extra protein.
Nathaniel’s Pantry Notes: Eggs Are the Bargain Protein Nobody Counts
I did the math one Tuesday. At our grocery store, a dozen eggs costs $3. That’s 25 cents an egg. To make a six-egg omelet, it costs $1.50 to feed my family of four. To feed a family one dinner, it costs $5 for a pound of ground beef. Eggs are the least expensive dinner entrée available. I see most parents I know consider them to be a side dish or a sad-Tuesday-Plan-B.
While eggs may be seen as a typical breakfast food, they also work just as well for dinner. Although changing an item on a grocery list may seem trivial, it can impact the entire list. Incorporating eggs for dinner one or two times a week allows you to stretch your meat budget, provide your kids with additional protein, and reduces the overall grocery costs for the week. Egg dinners do not give up. They are tactical.
• Frittata. A dozen eggs, whatever vegetables you have, a handful of cheese. Bake in a cast iron for 25 minutes. Slices into 6-8 portions, feeds a family with leftovers.
• Shakshuka. Eggs poached in tomato sauce with peppers and onions. Cheap, dramatic-looking, takes 20 minutes. Bread to mop it up turns it into dinner.
• Fried-egg-on-anything. Fried egg on rice, on leftover pasta, on hash, on toast, on beans. The yolk is the sauce. The protein is the egg.
• Breakfast for dinner. Pancakes-and-eggs, French-toast-and-eggs, eggs-and-bacon. The kids think it’s a treat. You’re saving about $8 per dinner.
• Egg drop soup. Whisk eggs into hot broth. A 15-minute dinner that feels like restaurant food and costs about $3 to make for four.
There are some things not on the list, on purpose. Examples would be: hard-boiled eggs (snack not dinner, sorry), egg salad sandwiches (conventionally, lunch), and any recipe with more than 10 ingredients (the egg dinners are meant to be quick and cheap or the whole point is missed). The recipes are designed to feel like a downgrade. Eggs are the leverage point. The recipes are just frames for getting them on the table without having it feel like a downgrade.
31) Stir Fried Noodles
What makes Stir-Fried Noodles successful: You can buy a pack of ramen for 25 cents each. If you throw away the flavor packet and include frozen vegetables and your own sauce, dinner can still be made for just $1.
To start, bring a pot of water to a rolling boil and then add 2-3 packs of ramen noodles. Boil for 2-3 minutes until the noodles are tender, then drain the noodles. While that’s happening, in a separate large skillet, heat 2 tablespoons of your desired oil over medium heat and add 1 cup of your choice frozen vegetables. Cook for about 4-5 minutes, stirring regularly, until the veggies are tender.
Combine the drained noodles and cooked veggies, then add the sauce you can quickly whip together by mixing 3 tablespoons of soy sauce, 1 tablespoon of brown sugar, 1 teaspoon of sesame oil, and 1 teaspoon of minced garlic. Toss everything together to coat. Your noodles are ready once the sauce has been absorbed and the veggies are warm.
To add protein, you can include a beaten egg, which you should scramble in the pan first. If desired, a small amount of sriracha can be added for a kick.
32) Cornbread Skillet Pie
What differentiates our Cornbread Skillet Pie: Cornbread Skillet Pie comes in a cast iron skillet. The bottom layer consists of ground beef while the top layer is a sweet cornbread batter. With a bottomless gold cornbread cap and a half pound of beef, it’s quite the meal!
Cook 1 lb of ground beef with chopped onion for 6-8 minutes in a cast iron skillet. After this, add a can of drained corn and a can of pinto or black beans, then add 1 cup of salsa, 1 teaspoon of chili powder, and salt and pepper to taste. Allow to simmer for 5 minutes and then pour a bit of cornbread batter (one standard sized box) over the mixture.
Put in the oven at 400 degrees for 22-25 minutes. The dish will be done once the cornbread is golden brown and a clean toothpick can be removed from the center.
If you would like to make the Tex-Mex even milder, substitute a jar of salsa for the green chilies. If time allows, use a cornbread batter that you prepared.
33) Pancakes And Eggs
Example: For less than $8 you can feed the whole family as a dozen eggs and a box of mix would be $3 each.
Combine 2 cups of pancake batter with the recommended amount of water or milk and the indicated quantity of eggs. Pour the batter onto a griddle that has been preheated, and cook each side for 2-3 minutes. You know it’s time to flip the pancake when you see bubbles on top and the edges appear dry. To make soft curds, keep the eggs moving with the spatula so they don’t burn. Feel free to add maple syrup, butter, and bacon or sausage if you have some.
For added enjoyment, feel free to include a sliced banana or some chocolate chips into the pancake batter. If you own a waffle iron, you can make waffles instead.
From all the recipes in this list, I think I have made the one-pot pasta, the lentil soup, and the breakfast skillet, the most. The lentil soup costs $2 and a bag of dried lentils lasts my whole family two days. Also, I think it tastes better on Wednesday than on Monday! I made a breakfast skillet because I scored a good deal on eggs and my kids think it’s a special occasion when we have breakfast food for dinner.
And the one-pot pasta because there’s one pot to clean and the kids eat it without negotiation.
If you’ve never attempted a serious low-cost cooking cycle, begin with one of these. The first week seems to drag, but savings start to accumulate almost unnoticed. By the third Tuesday, you’ll see that the grocery bill has dropped by $40, and there won’t be any complaints.
