33 Cheap Dinners for a Family That Don’t Taste Budget

While I was a graduate student and starting my first job, I often asked myself the dinner question: how do I feed two adults and a child for under $20 a week without giving up? The 33 dinners listed below are not from that time period, but are the descendants of those dinners. They are cheap, most of them don’t taste like they are budget, and they actually fill you up.

One of my learnings when cheap-cooking-for-a-family is that salt is free, so use a lot of it. You can be as liberal as you want with spices in a dish because there is no cost associated with running out. If you combine your protein source with beans, rice, or eggs, you can cut your grocery costs by 50\% and no one will notice. Below are 33 cheap dinners that I have personally made. Please skim the one-line pitch under each title, watch for the dinner’s ready visual, and use the swap if another store has the main item on sale.

1) Sheet Pan Sausage

Why Sheet Pan Sausage is worth it: It is a one pan meal, so you only have one clean up to do. Also, you get a pound of sausage that will last you over a week’s worth of meals for a family, even if you only use the sausage and vegetables to make it. On top of that, the sausage fat that renders out flavors everything else, and you don’t have to pay extra for that!

To begin, slice 1 pound of smoked sausage (such as kielbasa or Polish sausage) into half-inch thick slices. Next, prepare 4 medium potatoes, 1 large onion, and 1 bell pepper by cutting them into 1-inch cubes. Combine all ingredients with 2 tablespoons of olive oil, paprika (to taste), and season with salt and pepper. Spread the mixture evenly on a sheet pan. Place in the oven and roast at 425°F for 30-35 minutes, tossing halfway through. The dish is finished when the sausage edges are crispy and brown and potatoes are fork tender.

Substitute: Brats or hot dogs can be used instead (they’re less expensive and kids prefer them). Use sweet potatoes for an even sweeter version.

2) Lentil Soup

**Why Lentil Soup is include:** Lentil soup costs a little over $2 to make 8 servings. Dried lentils, which can be purchased for about $2, can be used to make 8 servings of soup. Plus, as lentil soup gets older, it gets even better.

In olive oil, sauté the diced onion, carrot, and celery for 8 minutes. Add in 4 cloves of minced garlic, 2 tsp of cumin, and 1 tsp of paprika, and stir for 30 seconds. Then add in 2 cups of dried and rinsed green or brown lentils, 1 (14-oz) can of diced tomatoes (still undrained), and 8 cups of water or stock. Cover and cook for 30 to 35 minutes. Once the lentils are tender, the soup is done, and the slight breakdown of the lentils begins to thicken the broth. Add your desired taste of lemon juice and salt to adjust seasoning.

Since red lentils fully disintegrate during cooking, they make the soup creamier and take 20 minutes to prepare. To add even more vegetables without anyone noticing, throw in some chopped spinach or kale at the end.

3) Burrito Bowls

The reasoning for this choice: The combination of rice and beans makes sense nutritionally and economically. For less than $8 to feed a family, you could add a quarter pound of ground beef per person.

Prepare 1.5 cups each of white and brown rice. Place 2 cans of black beans (that have been drained and rinsed), cumin, and salt into a saucepan and warm them. In a skillet, brown 1 pound of ground beef with an onion (chopped) for 8 minutes and until fully cooked, then add taco seasoning. Let it cook one more minute so that the meat absorbs the seasoning. Offer the ingredients to make their own taco bowl: rice, beans, beef, shredded cheese, salsa, and sour cream with chopped lettuce.

To make it fully vegetarian, please skip the beef and double the beans. If you are using brown rice, add an additional 5 minutes to the cooking time.

4) Spaghetti With Breadcrumbs

**The case for Spaghetti With Breadcrumbs:** This shows some creativity and effort instead of just defaulting to typical pantry cooking. Adding toasted breadcrumbs and some crunch and flavor is less than a dollar, and pasta is about $1.50 a pound.

In a pot of salty water, boil one pound of spaghetti until al dente. While this is happening, grab another skillet and melt 4 tablespoons of butter, then add 4 minced garlic cloves. After stirring for 30 seconds, add 1.5 cups of panko, or homemade breadcrumbs, and toast for 4 to 5 minutes on medium heat. They are done when they reach a deep golden brown color and nutty aroma. Before serving, combine the drained pasta with breadcrumbs, a generous handful of grated parmesan, salt, and pepper along with a splash of pasta water to emulsify.

Swap: For adult portions, consider adding a pinch of red pepper flakes. For a more carbonara-style twist, you can stir in a beaten egg off the heat (the residual heat will cook it).

5) Tuna Noodle Casserole

Where Tuna Noodle Casserole earns its spot: A family of four (and then some) can be fed with two cans of tuna and one pound of pasta (a total cost of about $6). Since this is hot, baked, and cheesy, it feels like real dinner even though this is pantry cooking.

Cook one pound of egg noodles, draining them just before they reach the al dente stage. Combine them 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, and salt and pepper to taste. Pour the mixture into a baking dish, top with breadcrumbs, and add another half cup of cheese. Bake for 22 to 25 minutes at 375 degrees Fahrenheit. The casserole is done when the edges are bubbling and the top is golden brown.

For additional variety, you may choose to replace it with a can of cream of celery or chicken. Prior to baking, feel free to add a dusting of paprika on top for a bit of color and a touch of heat.

6) Breakfast Skillet

Why Breakfast Skillet is Profitable: When it comes to center-of-the-plate dinners, eggs and potatoes are your most affordable options. You can feed a family of four for $3 by using six eggs and two potatoes.

Chop three medium potatoes into half-inch-wide cubes. In a large skillet over medium heat, heat 2 tablespoons oil. Add potatoes, cover, and cook for 12 to 15 minutes, stirring once or twice. They are done when the cubes are 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 white are firm but the yolks stay runny. Add shredded cheese and salt on top.

If available, you can include some cooked sausage or bacon. If you use frozen hash browns instead of fresh potatoes, that saves 8 minutes.

7) Chickpea Curry

Why choosing this: A family of 4 can be fed with rice for about 4 dollars. A can of chickpeas, and a can of coconut milk, also around 4 dollars. The protein isn’t the most important part of the dish; it is the spices that carry the dish.

In a pan with oil, cook 4 minced garlic cloves and chopped onions for 5 mins. Add 2 tbsps of curry powder (or 1 tbsp each of cumin and coriander and 1 tsp of turmeric) and mix for 30 secs. Then add 2 drained cans of chickpeas, a 14 oz can of coconut milk, and a 14 oz can of diced tomatoes. Let it simmer for 15-20 mins. The sauce should have a thick consistency and cling to the chickpeas. Add chopped cilantro and lime juice. Serve it over rice.

The alternative will involve a substitution of half of the coconut milk with half plain Greek yogurt, which will also make it creamier and increase the protein content. Adding chopped spinach or kale at the end will add more vegetables.

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

Why Baked Potato Bar belongs here: It’s about $1 per person for a full dinner. Kids top their russet potatoes with their favorite fixings so they get a dinner they will actually eat.

Wash six russet potatoes and poke holes in each of them. Then mix together some oil and salt, brush the mixture over the potatoes, and place them on a baking sheet. Preheat your oven to four hundred twenty-five degrees, and once it is ready, place the baking sheet into the oven. After fifty to sixty minutes, check them. If you can easily slide a knife into the potato and the skin is crispy you can take them out. Lastly, set out the toppings for the potatoes that can include, butter, broccoli, sour cream, shredded cheese, chopped scallions, canned chili, bacon bits, and crumbled sausage.

Microwave each potato for 10 minutes and then finish in the oven for about 15 minutes to crisp the skin. Sweet potatoes are slightly more nutrient dense, and kid acceptance is around 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. Cost less, save time, and reduce dishwashing.

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. The 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 can 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 gets you: One pound of ground beef can make 8 – 10 tacos if served with sides like rice and beans. Cost for a family of four: about $8, and there will be leftovers.

Prepare the meat mixture by browning 1 pound of ground beef with chopped onions, for about 6-8 minutes or until there is no visible pink. Leave a little fat for flavor, but drain most of it. Add 2 tablespoons of taco seasoning and a bit of water, then simmer for about 3-4 minutes until the water thickens to a sauce. For the wraps, place corn or flour tortillas over dry heat and warm up each side for about 30 minutes. Prepare the toppings by shredding the cheese and chopping the lettuce, tomatoes, and olives. Additionally, store salsas, refried beans, lettuce, sour cream, and olives in separate bowls.

Swap: An extra way to stretch the meal is to mix in a can of refried or black beans with the meat. You can ignore the seasoning packet and make your own with one tablespoon total per pound 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. Simply combine the remaining rice, 2 eggs and some frozen vegetables. The only reason I’m making this dinner is that I have rice in my fridge.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Crack 2 eggs on one side and scramble for about 30 seconds. Next, add one cup of frozen mixed vegetables and three cups of cold cooked rice. Stir every few minutes and break up any lumps. If you have it, add a teaspoon of sesame oil and 2 to 3 tablespoons of soy sauce, and stir for another 2 minutes. The dish is done when the rice has a few crispy bits and the soy sauce has been absorbed.

Try using diced ham or leftover chicken for additional protein. To enhance the flavor, substitute the soy sauce for fish sauce, using one tablespoon.

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 neglect to acknowledge the broccoli.

In salted water, boil 1 pound of elbow macaroni until al dente. As the macaroni cooks, melt 4 tablespoons of butter. Then add 4 tablespoons of flour and whisk. Let this mixture cook for 1 minute. Gradually add 2 cups of warm milk and cook for 3 to 4 minutes until the mixture thickens. Remove the mixture from heat, and add 3 cups of shredded sharp cheddar cheese. Stir until the cheese has melted. Mix the cheese sauce and the drained pasta together, adding 2 cups of frozen broccoli florets (the heat from the pasta and sauce will thaw the broccoli). Add salt to taste.

Swap: Box mac and cheese plus frozen broccoli still counts. An ounce of stirred cream cheese adds 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. You can also add vegetables like diced onions and grated carrots.

In a large skillet, brown 1 pound of ground beef for 6 to 8 minutes with a chopped onion and a shredded carrot. Then, drain the mixture. In a separate bowl, mix 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. Afterward, add the sauce to the skillet with the beef and continue to simmer for an additional 10 to 12 minutes, or until the sauce thickens and clings to the beef. Finally, serve the mixture on toasted buns.

Substitute ground turkey. If you don’t have buns, 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. Het diner lijkt stevig. 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: Each quesadilla involves no mental effort and takes 5 minutes to prepare. Additionally, the combination of beans, cheese, and tortillas costs approximately $1 to make. Also, vegetables are more likely to be eaten when they are in a quesadilla.

In a pan, heat olive oil and sauté chopped onions and bell peppers for 5-6 minutes until soft. In a separate dry skillet, place a flour tortilla and add cheese on one side, followed by a spoon of the sautéed veggies and some mashed black beans. Fold the tortilla over and cook for 2-3 minutes on each side. The tortillas are cooked when the cheese is completely melted (bubbling at the edges) and the tortilla is brown and crispy. Once done, cut the tortillas into triangles and serve with salsa.

You can replace it with leftover taco meat or shredded chicken from a rotisserie chicken. Whole-wheat tortillas are about the same price and are a little more filling.

15) Minestrone Soup

Minestrone is flexible, forgiving, and perfect for clearing out the produce drawer. Start by prepping the onions and garlic. Next, include the chopped vegetables, beans, tomatoes, and broth and simmer until all the ingredients are tender. Incorporate a small shaped pasta towards the end so that it doesn’t become too soft. If you have some, serve with bread and grated cheese.

16) Chicken Drumsticks Dinner

Chicken Drumsticks Dinner, what it brings: Proteins are important, and drumsticks are typically under $2 a pound. Kids also view them as fun food, and they can be roasted alongside a single sheet pan of veggies for easy cleanup!

Pat eight chicken drumsticks dry. Coat with olive oil, 1 teaspoon of paprika, 1 teaspoon of garlic powder, salt, and pepper to taste. On a separate sheet pan, spread cubed potatoes and cubed carrots combined with oil and seasoned with salt. Roast for thirty-five to forty minutes at a temperature of four-hundred twenty-five degrees Fahrenheit. Chicken is done when the skin is very crispy and an instant read thermometer shows one hundred seventy-five degrees Fahrenheit in the thickest part.

For a sticky-sweet finish, you could apply some barbecue sauce in the last 10 minutes. If you want a slightly bigger portion, you can substitute the pieces for chicken thighs (bone-in, skin-on).

17) Personal Pita Pizzas

Personal Pita Pizzas: The base costs approximately 50 cents for a pita or naan. Kids can create their own. Your family pizza night becomes a meal for less than $7.

Use pita bread or naan. Spread two tablespoons of pizza sauce on each one, top them with shredded mozzarella, and then place toppings of your choice: pepperoni, sliced bell pepper, mushrooms, olives, ham, and pineapple. Kog i 8 til 10 minutter ved 450 grader Fahrenheit. You will know they are done when the cheese is fully melted, and the edges of the pita are golden and crispy.

Instead of making a cracker-thin crust, use tortillas as the base and bake them for the same temperature and for 5-7 minutes. Make English muffin pizzas for breakfast.

18) Split Pea Soup

Where Split Pea Soup earns its spot: A pound of dried split peas costs about $1.50 and serves 8 portions of thick and filling soup. Adding a ham hock or some bacon makes your meal a hefty one for under five bucks.

In a pan, heat some olive oil, add diced onions, carrots, and celery, and cook for eight minutes. Next, add four minced garlic cloves and, stirring continually, cook for an additional thirty seconds. Then, add one pound of dried split peas (rinsed), bay leaf, a ham hock (or four strips of bacon), as well as a stock of your choosing (eight cups) and a pinch of salt and pepper. Bring the pot to a simmer and cook with the lid on for sixty to seventy-five minutes, stirring occasionally. The finished product should consist of peas that have completely dissolved into a thick broth, and an overall stew-like consistency.

For vegetarian option, skip the ham. For a smokier taste without meat, add 1 tsp of smoked paprika at the end.

19) Cabbage And Noodles

Where Cabbage And Noodles earn their spot: A head of cabbage will run you around $3 but will feed a family of 4. Pair that with buttered noodles, you have yourself a cheap Eastern European dinner.

Slice half of a head of green cabbage, and add to a large skillet with 4 tablespoons of melted butter. Also add a diced onion, salt and pepper. Cover and cook for 12-15 minutes, stirring once or twice. The cabbage is done when it is wilted and is starting to caramelize around the edges. Finish by mixing with 1 pound of cooked egg noodles, more butter, and plenty of cracked pepper.

For additional heartiness, include bacon or kielbasa. A small amount of cider vinegar added at the finish really enhances the brightness of the dish.

20) Black Bean Chili

What makes Black Bean Chili work: For under $6 you can purchase three cans of beans, one can of tomatoes, and a bunch of spices. Black Bean Chili can feed a family of four, and it’s the dinner that tastes better every day that you leave it in the fridge.

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 taste the flavors blended. Add lime juice for finishing.

For a meatier variation, consider adding one pound of cooked ground beef or turkey. For a different flavor, you can substitute 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. The peas defrost in the boiling water and add a vegetable that kids will actually eat.

In a large pot of boiling salted water, cook 1 pound of pasta. In the last 30 seconds before draining the pasta, add 2 cups of frozen peas. After draining the pasta, 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 until the butter has melted and coats the pasta. The cheese should be melted creating a glossy coating and the peas should be bright green and tender. At this point, dinner is ready to be served.

For a carbonara-style variation, stir in an off-the-heat beaten egg, as the residual heat will cook the egg. For a simple protein addition, include a drained can of tuna.

22) Baked Beans And Hot Dogs

**The pitch for Baked Beans and Hot:** A classic cheap meal that everyone likes. With leftover hot dogs for tomorrow’s lunch, a can of baked beans and a pack of hot dogs feeds a family for less than $6.

Slice 8 hot dogs into rounds. Using a saucepan, sauté them for 3 to 4 minutes over medium heat until the edges begin to turn brown. In a separate pot, combine your favorite brand of baked beans (no judgment) with two cans of beans, two tablespoons of brown sugar, a splash of Worcestershire sauce, and a teaspoon of mustard. Allow it to simmer for 8-10 minutes, then the sauce will stick to the beans and franks. Enjoy it with bread or rice.

Instead, consider using kielbasa or smoked sausage. A teaspoon of barbecue sauce mixed in adds depth.

23) Chicken And Dumplings

Why Chicken And Dumplings are economical: For about $9, you can buy a rotisserie chicken, a can of biscuits, and a pot of broth-and-vegetables, creating a warm meal for four people. The biscuits almost double the meal for practically no cost.

In a skillet with butter, cook the diced onion, carrot, and celery for 8 minutes. Add 4 tablespoons of flour, stir, and cook for 1 minute. With a whisk, combine the mixture with chicken broth, then add milk. Cook for 4 to 5 minutes, or until sauce has thickened. Add 3 cups of shredded cooked chicken, 1 cup of frozen peas, salt and pepper, and dried thyme to taste. From a can, drop spoonfuls of biscuit dough on top of the mixture, cover, and simmer for 12 to 15 minutes. The dumplings are done when they have puffed up and the tops are dry to the touch.

Make drop biscuits from scratch (flour, baking powder, butter, milk) to have littler fluffier dumplings. Make broth from 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 costs about $7. This includes a pound of ground beef, a box of pasta, a half gallon of milk, and a block of cheese.

In a large skillet, cook ground beef (1 lb) and a chopped onion for 8 minutes. Then, add 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 salt and pepper to taste. Bring to a simmer. Cover and cook for 12 to 15 minutes (stirring occasionally). The dish will be ready when the pasta is tender and the sauce is thick, not runny. Finally, stir in 2 cups of shredded cheddar.

Substitute for turkey or chicken mince. For added depth, include a teaspoon of Worcestershire sauce.

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. Once breaded, and with marinara and cheese, it provides a meatless option for approximatley 7 dollars.

Slice the two eggplants into ½ inch thick rounds. Season them with salt and let them sit for 15-20 minutes to absorb some moisture. Afterwards, pat the eggplant slices dry. Dredge them in flour, and then do the egg wash and finish with the panko breadcrumbs. Place a baking tray with a wire rack already set above it in the oven and set the oven to 425F. Baking them will take 18-20 min (the rack allows the bottom to get crispy). In the final 5 min of the baking tray, cover each round with some marinara sauce and then with some shredded mozzarella. They should be done when the coating is nice and golden and the cheese is melted with some browning.

Instead of zucchini, use a milder vegetable. For a better coating, take a bite of the egg dredge and dip it in the mayo.

Nathaniel’s Pantry Notes: Stale Bread Is a Workhorse

While I am sure I could 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 gleefully throw 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

Bone-in chicken thighs are usually under $2 a pound. They are more forgiving than chicken breasts with respect to cooking time, and with a starch and a vegetable they can feed a family quite generously. Chicken Thighs Dinner, earning its keep.

Take 6-8 chicken thighs with skin on and bone in and pat them dry. Apply salt, pepper, paprika, and garlic powder to your preference. Sear them skin down in an oven-safe skillet on medium-high heat for about 6-8 minutes, or until the skin reaches a deep golden brown color. Once flipped, put the skillet in the oven for 22-25 minutes at 400°F. The chicken is done when the skin is crispy and an instant-read thermometer shows 175°F in the thickest part. Serve with rice and a green vegetable of your choice.

It may be more expensive, but boneless skinless thighs cook faster; around 15-18 minutes. The same can be said for drumsticks as they usually cost less.

27) Tomato Soup And Grilled Cheese

Why this: A can of tomato soup and four grilled cheeses costs around $5. It is the comfort dinner that is universally loved. No one complains.

Pour some milk into the tomato soup and heat it for about five minutes, or until it’s prompt. Butter the outsides of eight slices of bread. Add cheese between two slices and butter the outsides of the bread. Then, over medium-low heat in a non-stick saucepan, cook for three to four minutes on either side. The aim is to have a deep golden brown color on the bread and for the cheese to have melted (a melted chees will have long, stretchy strands of cheese when you press on it).

For a small upgrade, you can add a slice of tomato or some thinly sliced apples to your grilled cheese. If your kids wouldn’t eat the butternut squash soup, you can swap it for something else.

28) Mediterranean Couscous

What makes Mediterranean Couscous work: Couscous can be cooked in 5 minutes after it has been removed from the heat. A box is 2.50 and combined with chickpeas and feta it equals 6-8 servings. Intentional pantry cooking.

Combine 2 cups of chicken or vegetable broth with 2 tablespoons of olive oil, and bring to a boil. Once boiling, add 2 cups couscous, cover, and remove from heat. After 5 minutes, fluff with a fork. Incorporate a drained can of chickpeas, diced cucumber, diced tomato, chopped parsley, crumbled feta, lemon juice, salt, and pepper. Serve at room temperature.

Substitution: bell pepper can be used in place of cucumber. To make it more dinner-salad like, consider adding a splash of red wine vinegar.

29) Baked Pasta

Reason for choice: With $8 a family of four (including leftovers) can be fed by purchasing a pound of pasta, a jar of sauce, and a bag of cheese. Adding frozen spinach will also make this a complete meal.

Prepare 1 pound of penne or ziti and cook it to a little less than the al dente stage, as it will finish cooking in the oven. In a single bowl, combine the following: a 24 oz jar of marinara sauce, 1 thawed and drained 10 oz. package of frozen chopped spinach, 1 cup of ricotta cheese or cottage cheese, 1 egg, and 2 cups of shredded mozzarella cheese. Mix all the ingredients thoroughly. Then distribute evenly in the baking dish, add 1 more cup of mozzarella on top, and bake for 20 to 25 minutes at 400 degrees. The food is done when the cheese is bubbling and brown on top.

Swap: Add a half-pound of browned ground beef or Italian sausage for a meaty version. Cottage cheese is cheaper and has slightly more protein than ricotta cheese.

30) Chickpea Salad Sandwiches

Where Chickpea Salad Sandwiches earn their spot: For approximately $3, you can use one can of chickpeas to make filling for 4 people. You spend five minutes making the meal, PLUS you don’t have to do any cooking! The leftovers can also be kept in lunch boxes.

Drain and rinse a can of chickpeas. Using a fork, mash it until it is still a little bit chunky. Mix with 3 tablespoons mayonnaise, 1 tablespoon dijon mustard, chopped celery, chopped red onion, 1 teaspoon dill, and salt and pepper to taste. Pile onto whole wheat bread with lettuce. The filling is ready when it has the consistency of chicken salad: scoopable but not pasty.

To create a variation in the style of a coronation chicken, you should add a teaspoon of curry powder and a small handful of golden raisins. If you wish to add extra protein, you can substitute Greek yogurt for half the mayonnaise.

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 work: A pack of ramen costs only 25 cents. If you discard the flavor packet and add frozen vegetables as well as your own sauce, you can make dinner for only $1.

To start, bring a pot of water to a rolling boil and then add two to three packs of ramen noodles. Boil for two or three minutes, until the noodles are tender, and then drain the noodles. At the same time, in a separate large skillet, heat two tablespoons of a desired oil over medium heat and then add one cup of your preferred frozen vegetables and cook for about four to five minutes, stirring regularly, until the vegetables are tender. Combine the drained noodles with the cooked vegetables and add a sauce that you can quickly whip together by mixing three tablespoons of soy sauce, one tablespoon of brown sugar, one teaspoon of sesame oil, and one teaspoon of minced garlic. Toss everything together to coat. Your noodles are ready when the sauce has been absorbed, and the veggies are warm.

For protein, add a beaten egg, which you should scramble in the pan first. A small amount of sriracha adds a kick for adults.

32) Cornbread Skillet Pie

What makes Cornbread Skillet Pie so special: Our Cornbread Skillet Pie is served in a cast iron skillet. The bottom layer is ground beef and the top layer is sweet cornbread batter. It has a golden topping of cornbread and a half pound serving of beef, which is quite filling.

Prepare 1 lb of ground beef with chopped onion in a cast iron skillet for 6-8 minutes. Then add a can of drained corn, a can of pinto or black beans, 1 cup of salsa, 1 teaspoon of chili powder, and add salt and pepper to taste. Simmer for 5 minutes and then pour a bet of cornbread batter (one standard box) over the mixture. Bake for 22-25 minutes at 400 degrees. The dish will be complete once the cornbread is golden brown and a toothpick inserted in the middle comes out clean.

If you want to make the Tex-Mex even milder, use a jar of salsa instead of a can of green chilies. If you have the time, use a cornbread batter that you made.

33) Pancakes And Eggs

Testimonial Example: Pancakes And Eggs is the restaurant that opens because some evenings are bad and the pancakes are not something to be upset over. Less than $8, you can feed the entire family since a dozen eggs and a box of mix would be $3 each.

Mix 2 cups of pancake batter with the appropriate amount of water or milk and the specified number of eggs. Pour the batter onto a preheated griddle, and cook for 2-3 minutes per side. You can tell it’s time to flip when bubbles form on top of and the edges look dry. For soft curds, stir the eggs frequently with the spatula to prevent burning. If you have any, add maple syrup, butter, and bacon or sausage.

To make it more fun, include a sliced banana or some chocolate chips in the pancake batter. If you have a waffle iron, you can make waffles instead.

Of all the recipes from this list, I’ve cooked the lentil soup, the breakfast skillet, and the one-pot pasta the most. The lentil soup costs $2, and a bag of dried lentils feeds my entire family for two days. Furthermore, it has a much better taste on Wednesdays compared to Mondays! I decided to prepare a breakfast skillet because I got a great deal on eggs, and my children consider it a treat to have breakfast for dinner. And the one-pot pasta because there’s one pot to clean and the kids eat it without negotiation. Start with one of these if you have never tried a serious low-cost cooking cycle. The savings sneak up on you. The first week feels empty. On the third Tuesday, you will notice that the grocery bill is $40 lower, and there will be no complaints.

Nathaniel Lee

Nathaniel Lee is the self-taught chef and recipe developer behind HomeViable. No culinary school, no nutrition degree. He learned by watching, tasting, and refusing to stop asking why. Every recipe here teaches something. He wants you to understand your food, not just cook it.