32 Dollar Store Dinner Recipes That Prove Cheap Meals Can Taste Amazing

This is not about pretending that the meals are more high class than they actually are. It is about knowing what 12 things to buy and knowing how to use them. If you have a can of lentils, a block of cheese, some pasta, a can of crushed tomatoes and some aromatics, you have the base for about 20 meals.

All of these are based on some staples that I can buy for up to $1 each and turn them into actual dinners that do not taste like a compromise. None of these are projects. Most of them take 15 to 30 minutes from the start to the finish.

I have created some guidelines. The greatest flavor improvement in low budget cooking comes from the 7 minutes spent taking your aromatics from a simple translucent appearance to a fully golden one. Timing of salt addition is also important. Be sure to add it after browning meat (never in dried bean water, and at the end of soups/stews).

Also, spices should be bloomed in hot oil for 30 seconds before adding liquid. The difference between bloomed and un-bloomed cumin is the difference of a real versus sad curry. When my grocery budget (or energy) is low, I cycle through these dinners. Each idea has its own elevator pitch, doneness indicators that don’t depend on a timer, and a substitute for whatever you are missing from your shelf.

1) Marinara Pasta

The pitch for Marinara Pasta: In my 20s, I made marinara pasta an average of two times a month. It was two dollars and took fifteen minutes to prepare. If I find myself in an unfortunate situation concerning food and have little motivation to prepare something, it’s still the dish I rely on.

Bring a large pot of salted water to a boil. Add 1 pound of pasta and cook to al dente (start testing at the minimum time on the box). While the pasta cooks, 2 tablespoons of olive oil to a large frying pan and heat over medium flame. Add 4 minced cloves of garlic and cook for 30 seconds until fragrant (do not let it brown or it will become bitter).

Add a 24 ounce jar of marinara with a pinch of red pepper flakes, salt, and pepper. Let it simmer while the pasta finishes cooking. Drain the pasta (remember to reserve 1/2 cup of the pasta water), add the sauce and a splash of the reserved pasta water to help combine. Top with grated Parmesan.

Swap: One 28 ounce can of crushed tomatoes plus a teaspoon of dried oregano instead of jarred marinara is even cheaper and tastes fresher. To add a richer mouth feel, add a tablespoon of butter at the end.

2) Creamy Tuna Pasta

Why Creamy Tuna Pasta pulls its weight: My kids actually eat creamy tuna pasta, which is a huge win in my book. The trick is using tuna packed in oil and finishing it off with lots of lemon.

First step is cooking 12 oz of pasta (I like rotini or shells the best because they hold the sauce best) to al dente. 

While the pasta is cooking, melt 2 tbsp butter in a skillet. Add 1 shallot (or 1/2 a small onion) and cook for 3 mins to soften. Add 2 cloves of garlic and cook for 30 seconds.

Then add 1 cup of milk or half and half, 1/2 cup frozen peas (no need to thaw!), and salt & pepper to taste. Simmer for 3 mins.

Finally, add one 5 oz can of tuna (drained, oil packed is the upgrade) and 1/2 cup grated Parm. Pour this over the drained pasta with a squeeze of lemon. It’s a must that the sauce covers every piece of pasta, so make sure nothing sits at the bottom of the bowl!

Regarding the swap, canned salmon (more flavorful, typically the same price) works the same way. To create a lighter Mediterranean version, omit the dairy and use 1/4 cup olive oil along with the pasta water.

3) Chili Mac

What makes Chili Mac work: Chili mac taught me that if you know what you are doing, you can cook the pasta directly in the soup and it’s still the meal that still feels like a hug in a bowl.

In a large pot, start with 1 pound of ground beef. While it’s cooking, dice an onion, and cook for about 4 minutes until soft. Add 2 minced garlic cloves and 2 tablespoons of chili powder, 1 teaspoon of cumin, and season with salt and pepper, cooking for an additional 30 seconds.

Then, add in 1 15-ounce can of pinto or kidney beans (drained), 1 15-ounce can of crushed tomatoes, 2 cups of beef broth, along with 1.5 cups of dry elbow macaroni. Stir to combine, bring to a boil, then reduce to a simmer for about 12-15 minutes with a lid. You will know it’s done when the broth has thickened to a coated sauce and the macaroni is tender (not mushy). Before serving, mix in 1 cup of shredded cheddar cheese. You can also top with more cheese, sour cream, or jalapeños.

Substituting turkey for beef reduces expenses and contains less fat. To make this vegetarian, simply remove the meat and add more beans.

4) Taco Rice Bowls

What Taco Rice Bowls get you: Taco rice bowls are a type of cook-at-home dinner that come with a variety of toppings so that it feels like a complete meal, not a hodgepodge of ingredients.

Rinse and drain 1.5 cups of long-grain white rice and put in a pot with 2.25 cups of water and a pinch of salt. Set timer for 18 minutes and once done, let it rest for another 5 minutes. Use a fork to fluff the rice. While the rice is cooking, use another pot to brown 1 lb of ground beef or ground turkey and then drain.

Add 2 tablespoons of taco seasoning. If you want to make your own, combine 1 tablespoon of chili powder and 1 teaspoon each of cumin and paprika. Add an additional 1/2 cup of water and 1 can (15 oz.) of black beans which have been drained. Allow this to simmer for 5 minutes. Create a bowl with rice and the meat and bean mixture, and add your desired toppings.

Options include sour cream, lettuce, sliced avocado, cheese, and salsa. The bowl is finished when everything is hot and the rice has soaked up some of the meat juices.

You can substitute this with brown rice or quinoa. If you have low carb dietary restrictions, cauliflower rice is a great option. For a vegetarian bowl, omit the meat and add extra beans.

5) Veggie Ramen Stir Fry

Veggie Ramen Stir, worth a spot: This meal elevates a 30 cent block of ramen into something actually delicious. The dollar store frozen veggies work really well here too!

Prepare two packets of instant ramen and boil the noodles for two minutes, (save the seasoning for later). Drain and rinse the noodles to stop the cooking process and put them aside. In a large skillet or wok, heat two tablespoons of oil to a medium-high temperature, and add two cups of frozen stir-fry mixed vegetables (broccoli, pepper, carrot, snap pea) to the oil.

Stir fry the vegetables for four to five minutes until they become crisp and tender. Add two cloves of minced garlic and one tablespoon of ginger and stir fry for another 30 seconds. In a separate bowl, mix three tablespoons of soy sauce, 1 tablespoon of brown sugar, one teaspoon of sesame oil, and one tablespoon of rice vinegar, and pour the sauce into the skillet. Add the noodles into the skillet and stir for one more minute to glaze everything.

Finally, add some sliced green onions and sesame seeds for garnish. Protein can be added by including a scrambled egg or some sliced chicken. A teaspoon of sriracha or sambal can be added to the sauce to increase spice levels.

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 completely changes their flavor.

In a pot over medium heat, melt 3 tablespoons of butter. Add a diced onion and cook for about 5 minutes until soft. Next, add 4 cloves of minced garlic and cook for another 30 seconds. Then, add 2 (28-ounce) cans of crushed tomatoes, 2 cups of vegetable or chicken broth, 1 teaspoon of sugar (to cut the tomato’s acidity), and season with salt and pepper. Cover pot and simmer for 20 minutes.

The soup will be ready when it has slightly thickened and the canned tomato sharpness has disappeared and the flavor is round and full (i.e., not sharp). Stir in 1/2 cup of cream or half-and-half (optional but given the other option, it would be good) and 1/4 cup of chopped basil. For a smooth consistency, blend with an immersion blender; for a chunky texture, you can leave it. It pairs well with a grilled cheese sandwich or with some crusty bread.

Substituting the cream for a tablespoon of olive oil also works for a Mediterranean variation. Using chopped and drained roasted red pepper adds a deeper and 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 the outcome of combining several different ingredients with BBQ sauce and some time, to prepare a surprisingly delicious meal that appears to be very labor intensive.

In a large skillet on medium heat, add 2 tablespoons of oil, then add one diced onion and one diced bell pepper. Sauté them for 5 minutes or until they soften. Add 4 minced garlic cloves and 1 tablespoon of smoked paprika, then cook for 30 seconds. Add 2 drained and rinsed cans of your choice of beans (black, pinto, or kidney), 1/2 cup of BBQ sauce, 2 tablespoons of brown sugar, 1 tablespoon of Worcestershire sauce, and 1/4 cup of water.

The sauce should coat the beans like a glaze (not too soupy or too dry). Simmer for 10 minutes uncovered. The kitchen should smell like a BBQ restaurant. On top, melt some shredded cheese, then serve it on rice or use cornbread to scoop.

For a heartier option, you can include cooked ground beef or diced kielbasa. An unconventional addition that gives it a Hawaiian BBQ flavor is canned crushed pineapple (just make sure to drain it).

8) Mashed Potato Bowl

The case for Mashed Potato Bowl: As a child, I referred to the mashed potato bowl as “junky” food, but now I can appreciate it as a genuine comfort food. Every nutritious meal has mashed potatoes as the foundation.

You can use either russet or Yukon Gold potatoes for this recipe. First, peel the potatoes, then cut them into cubes. Place them into a pot and cover the potatoes with cold water & then add some salt. Bring the pot to a boil. Boil for 12-15 minutes until a fork can slide through the potato cube with ease. Afterwards, drain the water. Go back to the cooking pot and mash the potatoes with 4 tablespoons of butter and 1/2 cup of warm milk, along with a pinch of salt & pepper to taste.

The mash should be ready when it is smooth but has some body (this means that it’s neither too watery to be considered soup, or too thick to be considered a paste). For the topping, take 1 pound of ground beef and let it brown along with some onion (this helps to boost the flavor too) and some gravy mix (you can get a pack for just $0.79 at the dollar store, it really makes a difference), or you could use leftover chili, barbecue pulled chicken, or sautéed mushrooms with butter and thyme. You can also serve this with a side of steamed peas or corn. And feel free to add a sprinkle of cheese!

If you want a sweeter and more vitamin-enriched base, use sweet potatoes, mashed the same way. If you don’t want to peel potatoes, you can use a packaged instant mashed potato product (Bob Evans has a fresh one in the refrigerator section).

9) Chickpea Curry And Rice

The pitch for Chickpea Curry And Rice: Chickpea curry over rice with the right spices is one of the cheapest meals you can make. And it certainly doesn’t taste like cooking on a budget.

Cook the rice with a ratio of water to rice of 1.5:1. Thus to prepare 1.5 cups of rice place in a pot 2.25 cups of water. The rice will need to be cooked for 18 minutes. After cooking remove from the heat and let the rice rest for 5 minutes. Once the rice is done cooking you can fluff it for serving.

While this is happening, get a skillet and heat 2 tablespoons of oil over medium heat. Then add the diced onion and allow it to soften and become translucent for about 5 minutes. Next add your 4 cloves of garlic and 1 tablespoon of ginger, cooking for an additional 30 seconds to allow the garlic to become aromatic. Now for a big change in flavor, add in 2Tbsp. of curry powder (or red curry paste), and 1 tsp of garam masala and stir for about 30 seconds to let the spices fully heat and bloom. Next to the pot add 2 drained 15 ounce cans of chickpeas, 1 14 ounce can of coconut milk, and 1 14.5 ounce can of diced tomatoes.

 Add in your salt and pepper to taste and let this simmer for about 15 minutes. The curry will be ready when the sauce thickens a bit and the coconut oil rises to the top. Finally add in some fresh spinach and/or chopped cilantro. The curry can be served with rice and lime wedges.

To add sweetness and color, you may substitute 1 cup of frozen peas for some of the chickpeas. To increase richness, add a pat of butter at the end.

10) Mushroom Noodle Bake

Why Mushroom Noodle Bake pulls its weight: Despite the negative reputation, it is still a meal that everyone will eat. We are making a noodle bake casserole.

The oven should be preheated to 375°. For the egg noodles, cook to just before al dente (they’ll finish cooking in the oven) and use 12 ounces. In a separate bowl, mix the soup, milk, sour cream, peas, Parmesan cheese and some salt and pepper in a large bowl with the drained noodles. You can also add cubed, cooked chicken (1.5 cups) or browned ground beef (1 pound).

The 9×13 baking dish should be greased and pour the mixture in. Combine 1 cup melted butter with 1 cup crushed buttery crackers and top with 1 cup shredded cheddar. Bake for 25 minutes. The top should be deep golden brown and the edges should be bubbling to remove from the oven. Allow 5 minutes before serving so the sauce sets.

The Cream of Chicken and Cream of Celery soups function the same way, just with different tastes. To add more complexity, you might consider adding a layer of fresh mushrooms (that have been sautéed) in addition to the soup.

11) Tomato Fish Pasta

Tomato Fish Pasta, why it earns dinner : Tomato fish pasta may sound like a culinary experiment, however, it is actually a dish that comes from Southern Italy. The combination of canned tuna and tomatoes to create a sauce is surprisingly delicious!

Cook spaghetti or linguine (12 ounces) until it’s al dente. For the sauce, heat up a skillet with 3 tablespoons of olive oil, and add 4 minced garlic cloves and half a teaspoon of red pepper flakes. Sauté for 30 seconds, then toss in a 28-ounce can of crushed tomatoes and raise the heat until the sauce simmers.

Let it simmer for 10 minutes, then add 1 or 2 (5-ounce) cans of tuna (drained and oil-packed is better), 2 tablespoons of capers, and some chopped olives. Let it steam for another 3 minutes, then the sauce is done. You will know the sauce is finally done once it darkens a bit and appears glossy (that is the olive oil and tuna oil combining). Remove from heat. Add chopped parsley and a squeeze of lemon. Italians say fish pasta and cheese doesn’t work, so don’t add any Parmesan.

Canned mackerel or sardines are even better (and usually cheaper) than canned tuna. To enhance the taste of Italy, 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 think the less expensive canned tomatoes were inferior to the more costly versions, but I was mistaken. What you’re paying for is the label, even though the 89-cent generic and the $2.50 “imported Italian” can in the same grocery store are often packed at the same plant in California.

The main point: buying lower-priced canned tomatoes will not sacrifice quality. Less important than the actual quality difference between the brands is what you do with them: simmer time, browned aromatics, and a touch 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.

What I buy: Hunt’s canned whole peeled tomatoes (28 ounces, about $1.49) for daily recipes. If I’m making a recipe where the tomato is the most important part (like a true 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 other flavors do the heavy lifting.

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.

12) Spanish Style Rice

Spanish-Style Rice, the evening case: Spanish-style rice is the meal that takes a few pantry essentials and elevates them to a restaurant-quality dish.

In a large skillet, heat 2 tablespoons of oil over medium heat. Add and brown 1 pound of beef (or chicken) for 5 – 7 minutes, breaking the meat as you go. Drain, then add one diced onion and one diced bell pepper, and cook for four minutes. Next, add 4 chopped cloves of garlic, 1 tablespoon of (smoked if you have it) paprika, 1 teaspoon of cumin, salt, and pepper. Cook for 30 seconds. Add 1.5 cups of long-grain white rice, 3 cups of chicken broth, and 1 can (14.5 ounces) of diced tomatoes (with juice) to the skillet.

Bring to a boil, then reduce heat and cover for 20 minutes. The rice is done when all the liquid has been absorbed and the grains feel soft. (Lift the lid only once near the end to check. Opening the pan will slow cooking. ) Let it rest for 5 minutes without stirring, then fluff with a fork, and add 1 cup of frozen peas (they’ll thaw from the heat) and finish with chopped cilantro and lime.

For an even richer, smokier dish, try adding sliced chorizo (Mexican-style). Brown rice can be used, but it will take an additional 15 minutes, as well as requiring an additional 1/2 cup of broth.

13) Easy Lentil Soup

What Easy Lentil Soup gets you: Lentil soup costs under $3 to prepare and the flavor is much higher. Additionally, this is most filling and inexpensive option on the list.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion, two chopped carrots, and two chopped celery stalks. Cook until softened, about six to seven minutes. Stir in 4 cloves of minced garlic, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 2 tablespoons of tomato paste. Cook for 1 minute until the paste darkens to a brick color.

Then, add 1.5 cups of lentils (either green or brown, these must be rinsed and checked for pebbles), 6 cups of broth, 1 can (14.5 ounces) of diced tomatoes, 2 bay leaves, and 1 pinch of salt and pepper to taste. Bring to a boil, then reduce the heat to a gentle simmer and cover the pot cook for 30 to 35 minutes. The soup is finished when the lentils are tender but still holding their shape and only mush at the edges. Finished with lemon juice and chopped parsley to brighten up the soup.

Swap: Red lentils break down faster (in about 20 minutes) creating a smoother, almost pureed texture. For greens, stir in chopped kale or spinach during 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 boils in the pot and turns into a gooey lump.

In a small bowl, whisk together 3 eggs. Take a large frying pan or a wok and heat 2 tablespoons of oil. Toss in 4 cups of cold rice from the previous day and, if necessary, use your hands to separate any rice that might be clumped. When the oil is shimmering, spread the rice into an even layer and let it cook for 1 minute without stirring so that some of the rice can get crispy on the bottom.

After that, toss the rice and push it to one side of the pan. In the now empty section of the pan, add the eggs and gently scramble them for 30 seconds. Add 1 cup of frozen mixed vegetables (e.g. peas, corn, carrots), 2 cloves of minced garlic, and 3 green onions that have been chopped. Toss everything together and stir for 2 minutes. If you have it, add a drizzle of fish sauce, 3 tablespoons of soy sauce, and 1 tablespoon of sesame oil. The rice is done when every grain is separate and shiny from the oil, and not sticky. Top with green onions.

Protein options include cooked and diced chicken, shrimp, or tofu. An upgraded option is 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.

Here is the revised version of the provided passage: Set oven temperature of 400F to begin cooking. In a large skillet, melt 4 tablespoons of butter, on medium heat. For 5 minutes, stir in and cook 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks. Add 1/4 cup of flour, and stir for 1 minute (this will be the roux which thickens the sauce). Mix in 2 cups of chicken broth and 1 cup of milk, then bring to a simmer.

The sauce will transition from fluffy to smooth in 4 minutes and will be thicker. Stir in 3 cups of rotisserie chopped chicken, 1 cup of diced frozen peas, 1 teaspoon of dried thyme and seasoning. Place 8 refrigerated biscuit dough rounds (from a can) on top. Cook in oven for 18-22 minutes. The meal will be done once the sauce is bubbling around the edges and the biscuit tops are brown. Let cool for 5 minutes to serve.

Swap: Use leftover roast chicken, canned chicken (drained), or even cubed firm tofu. To save time, you can instead use a can of cream of chicken soup with 1/2 cup of milk in place of making the sauce from scratch.

16) Peanut Noodles

Where Peanut Noodles earn their spot: Peanut noodles exude a takeout vibe, utilize common pantry items, and their sauce can be whisked together in under 90 seconds.

To prepare the dish, take 12 ounces of any long pasta type (spaghetti is highly recommended) and cook until al dente (do not overcook). Then, drain the pasta and set aside 1/2 cup of the pasta water. Prepare the sauce by combining 1/3 cup of peanut butter (creamy or no-stir is recommended) in a separate bowl. Then, add 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar or apple cider vinegar, 1 tablespoon of brown sugar, 1 tablespoon of ginger (this can be grated ginger or dried ginger), 2 minced garlic cloves, 1 teaspoon of sesame oil, and 1 to 2 teaspoons of sriracha (you can substitute with red pepper flakes).

Make sure the consistency of the sauce is thick as cake batter. To thin the sauce out, add the reserved pasta water by the tablespoon until desired thickness is achieved (the thickness should resemble heavy cream). Once the sauce is prepared, add the hot pasta to the pan or bowl (whichever you used to combine the pasta Ingredients) and add the peanut butter. The heat will melt the peanut butter, and you will give it a good mix with the hot pasta. Finally, garnish the dish with some fresh cilantro, chopped peanuts, slices of green onions, and some sliced cucumbers (for extra crunch). Enjoy!!

Use peanut butter instead of almond butter (it is a little sweeter). Sunflower butter can be used for nut-free schools and for those with allergies.

17) Chicken Alfredo Pasta

What makes Chicken Alfredo Pasta work: I’ll admit that my kids ask for Chicken Alfredo for dinner and the cheaper, pantry sauce sauce or jar sauce version often tastes better than the dish at the chain restaurants.

Prepare 1 pound of fettuccine and cook it until it is al dente. Set aside 1 cup of water from the pasta. While doing the cooking, take 1 pound of boneless, skinless chicken breasts. Season the chicken with some salt, pepper, and 1 teaspoon of Italian seasoning. Sear the chicken for 5-6 minutes on either side in a pan with 2 tablespoons of butter and some oil at medium high heat.

Once the chicken has cooked, it should have an instant read thermometer reading of 165°F. It should be firm to the touch and when you prick it, the juices should run clear. Once done, let the chicken rest for 5 minutes and then slice it. In the same pan, melt 4 tablespoons of butter. Add 3 garlic cloves that have been minced and cook for 30 seconds. Add 1.5 cups of heavy cream and let it come to a simmer.

While the cream is simmering, whisk in 1.5 cups of grated Parmesan. The sauce will continue to get thicker for another 3 to 4 minutes after you remove it from the heat. Combine the sauce with the hot pasta and a little bit of the pasta water until the sauce becomes silky. Top with the sliced chicken and some chopped parsley.

18) Minestrone Soup

Simmer canned beans, canned tomatoes, and mixed vegetables in water with bouillon or seasoning. Add a few pieces of pasta and cook them until soft while stirring frequently, as this will keep them from sticking together. For a more classic taste, incorporate some Dried Italian Herbs. This is a great dinner from a can, and it can also be stretched into lunches.

19) Quesadilla Night

Why Quesadilla Night belongs here: Sometimes it is nice to have a dinner that does not feel like dinner. Quesadilla night can be a fun option for the kids, especially if you let them create their own.

Preheat your skillet over medium heat. To assemble quesadillas, lay one flour tortilla in the skillet. On one half, add ⅓ cup cheese (cheddar, monterey jack, or Mexican blend). Then, add any other desired fillings such as chicken, refried beans, sautéed peppers and onions, corn, or sliced jalapeños. Use a spatula to fold the empty half over the filled half and gently press down.

Cook for 2-3 minutes on each side or until the cheese is completely melted and the bottom is crispy. To check, lift a corner with the spatula and cook longer if needed. Once cooked, cut the quesadilla into wedges and serve with salsa, sour cream, and guacamole.

Swap: add black beans for protein on a budget.} Use whole wheat tortillas for more fiber. Try a dessert quesadilla with bananas and chocolate chips.

20) Stuffed Baked Potatoes

The pitch for Stuffed Baked Potatoes: Stuffed baked potatoes are delicious, and using the topping bar can help you make use of any leftovers you have in the fridge.

Preheat your oven to 425 degrees. Thoroughly wash and scrub each potato. Then prick each potato with a fork, to have holes in every face of potato. Then coat with olive oil and sprinkle some salt. Toss into the oven for 50 to 60 minutes. A potato is done cooking when you can slide a skewer in and out with no resistance and the skin is crispy. When you take them out of the oven, make a lengthwise slit, then squeeze the ends together to open it.

For the base, in my opinion, add 2 tablespoons of butter or sour cream, as well as salt and pepper. Some topping ideas include cheddar with cooked broccoli; chicken chili with sour cream and cheese; cooked bacon with scallions and cheddar; BBQ chicken; salsa and cheese with black beans; simple sour cream and chives; and if you want to change it a little, you can use sweet potatoes. Just prep them the same way and use black beans, lime, and cilantro. The skin of a microwaved potato will not be crispy, and they will take about 12 minutes.

21) Sausage Skillet

Why Sausage Skillet pulls its weight: A sausage and potato skillet combines three ingredients, and, through the magic of cooking, creates something far more delicious than the sum of its parts. It also happens to be the dish my dad made every Sunday when I was a kid.

Cut 1 pound of smoked sausage (kielbasa, andouille, or Italian) into 1/2-inch thick rounds. Dice 1.5 pounds of small Yukon Gold or red potatoes (you do not need to remove the skin) into 1-inch cubes. In a large skillet, add 3 tablespoons of oil and heat on medium-high. Add the potatoes, season with salt and pepper, and cover. Cook for about 12 to 15 minutes (the potatoes should be soft all the way through).

Once the potatoes are tender and golden brown, push them to one side and add the sausage. Cook the sausage on both sides for 3 to 4 minutes until browned. Add 1 sliced onion and 1 sliced bell pepper and cook for 5 minutes until soft. Add 2 minced garlic cloves and 1 teaspoon of smoked paprika, and stir everything for 30 seconds. Garnish with chopped parsley.

Instead of the smoked sausage, you can use diced chicken or turkey sausage. If you want a green vegetable, you can add green beans (fresh or frozen) during the last 5 minutes.

22) White Bean Skillet

What White Bean Skillet gets you: This white bean skillets is cheap and gives a classy yet subtle Italian touch to the dish. Plus, no other bean absorbs tomatoes like white beans.

In a large skillet, add a quarter cup of olive oil and heat over medium heat. Add 4 peeled and sliced garlic cloves, and a pinch of red pepper flakes. Cook for one minute or until the garlic starts to become a little golden (do not cook garlic until brown because that will make it taste bitter). Add 1 can of diced tomatoes (14.5 ounces, do not drain), and 1 teaspoon of oregano. Let this mixture simmer for 5 minutes. Then add 2 (15-ounce) cans of cannellini or great northern beans (be sure to drain and reserve 1/2 cup of the liquid from the cans to the side).

Let it simmer for 10 minutes more, mashing some of the beans against the side of the pot to thicken the sauce. If the mixture becomes too thick, you can add a little of the reserved bean liquid. Add 2 to 3 cups of baby spinach or chopped kale and allow it to cook for 2 minutes more until the spinach wilts. The skillet is done when the sauce coats the beans like a sauce and not like a soup. Add more salt to taste, more grated Parmesan cheese, and more olive oil. Enjoy the rest with the sauce soaking bread.

For a variation that includes salty fish, add a can of tuna or anchovies. Browning Italian sausage first makes it heartier.

23) Cornbread Tamale Pie

Why Cornbread Tamale Pie makes the cut: When you hear the name “cornbread tamale pie,” it may conjure up images straight out of the 1970s. However, the taste is astonishing. That is the bargain you make with the American casserole. Combining chili and cornbread in one dish may not seem tempting. However, the taste is surprisingly positive.

To start, set your oven to 400°F. For the next step, grab a 12-inch oven-safe skillet and then brown the ground beef (1 pounds of it) and 1 diced onion for 6 to 7 minutes then drain it. Next drain. Add 4 cloves of minced garlic, 2 tablespoons of chili powder, 1 teaspoon of pepper, and some salt and cumin and smoked paprika. Cook for 30 seconds. Add 1 can of black beans (drained) which should be 15 ounces, the same for the can of corn and finally add 1 can of tomato sauce and add 1/2 cup of water.

Let simmer for 5 minutes. If you want, you can do the instructions on the box of cornbread mix (usually includes flour, egg, and milk) that you put in the for the next five minutes. Once that is done, use a spatula to spread the cornbread batter over the chili and make sure some of the chili is still visible. For 18 – 22 minutes you can bake it. Once you see that a toothpick is clean you can remove it from the oven. Once the cornbread is a deep golden brown, it should rest for 5 minutes. The chili will be cut into wedges and sour cream and shredded cheese can be added on top.

Swap: Ground turkey or ground chicken can be used for a leaner option. If vegetarian, 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 to just below al dente (it will finish cooking with the sauce). In the last 4 minutes of the pasta’s cooking time, add 4 cups of broccoli florets so they cook in the same water. Drain the pasta and broccoli and return them to the pot. In a separate saucepan, melt 4 tablespoons of butter over medium heat. Stir in 1/4 cup of flour and cook for 1 minute.

Gradually add 3 cups of milk and heat to simmer (the sauce will thicken in 3-4 minutes and 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 everything shiny.

Add frozen broccoli during the last 2 minutes of cooking the pasta. Mixing a bit of parmesan with the cheddar will improve the taste.

25) Meatballs And Gravy

Meatballs and gravy is a personal nostalgic dish for me as it reminds me of my grandmother and how she used to do Sunday dinners using meatballs and gravy over mashed potatoes. Now with frozen meatballs and a packet of gravy, for under $5 I can get 80% of the way to that memory.

The first step involves adding a 32 oz bag of frozen Italian style meatballs into a large skillet. Then add two cups of beef or chicken broth, a packet of brown gravy mix (clumps can be avoided by whisking it with 1/4 cup of water first), one tablespoon of Worcestershire sauce, one teaspoon of dried thyme, and some pepper. Bring it to a simmer and then reduce the heat to medium-low, cover, and cook for 15 to 18 minutes.

The meatballs will be finished once they are heated through (cut one of the meatballs open to check there is no cold center) and the gravy thickens enough to coat the spoon to the back. Finally, add one tablespoon of butter to make it shiny. Serve with mashed potatoes, egg noodles, or rice. Add steamed peas or green beans as a side.

Homemade meatballs (1.5 lbs ground beef, 1/3 cup breadcrumbs, 1 egg, then add salt and pepper and bake at 400 degrees for 15 minutes) are an upgrade if you have time. Instead of the gravy mix, you can get that stroganoff vibe from a can of cream of mushroom soup.

Nathaniel’s Pantry Notes: Brown Your Aromatics or Don’t Bother

For about two years, I made dollar-store chili, and it always tasted like a sad imitation of chili. Then one night I figured out I was missing the most important step. I was sweating the onions for three minutes, throwing in the spices, and then adding liquid right after. The onions were soft but not brown and the spices were uncooked. The chili tasted like the spices. It didn’t taste like chili.

The main concept is that in some cheap dinners, the taste is cheap because the cook has not taken that extra step to brown their aromatics (like onions, garlic, maybe even carrots and celery) or bloom their spices in oil before adding any other liquids. Most recipes overlook this, and it’s the single biggest flavor upgrade in budget cooking.

• 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 this costs you: An additional five to ten minutes for each recipe. What it gains you: the dish seems to have been made with care instead of having ingredients just thrown in a pot. Inexpensive cooking, this is the only secret that relates to flavor.

26) Sweet And Sour Chicken

The case for Sweet And Sour Chicken: Sweet and sour chicken was my favorite dish from a takeout restaurant during my college years. Now it’s a simple dish to make, and doing so costs around a third of the price of getting takeout, plus it actually tastes better.

Cut 1.5 pounds of boneless skinless chicken breasts or thighs into 1-inch pieces. Sprinkle with 1/4 cup cornstarch, salt, and pepper and mix. In a large skillet add 3 tablespoons of oil and heat over medium-high heat. Place chicken into the skillet in a single layer and cook for 6 to 8 minutes stirring chicken until fully cooked and golden brown (to check cut one open, there should not be a pink center).

Remove from the skillet. In the same skillet, add 1 sliced bell pepper, 1 sliced onion, and 1 cup of pineapple (fresh or canned). Cook for 3 more minutes. In a bowl mix 1/3 cup of ketchup, 1/4 cup of brown sugar, 3 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 2 tablespoons of the pineapple juice (from the can) and 1 tablespoon of cornstarch. Add to the skillet with chicken and cook for about 2-3 minutes until the sauce thickens. Spoon over rice to serve.

Substitute whisking for using a jarred sweet and sour sauce. Substitute fresh peppers for a frozen vegetable stir-fry mix.

27) English Muffin Pizza

What makes English Muffin Pizza work: English muffin pizzas are still a real dinner treat that hits the nostalgic mark and is a childhood favorite after-school snack. Kids will make their own while grown-ups will appreciate having hot pizza without having to make a pizza order.

Preheat the oven to 425°. Split 4 English muffins and place the halves on a baking sheet. Toast them in the oven for 3-4 minutes. (Don’t skip this step as the muffins will be soggy on the bottom). Spread 2 tablespoons of pizza or marinara sauce on each half. Then sprinkle 2 tablespoons of shredded mozzarella on each half and add toppings of your choice such as pepperoni, mushrooms, olives, bell peppers, browned sausage, or fresh basil.

Bake for 8-10 minutes. When the cheese is completely melted and bubbling around the edges, the muffins will be done. The bottoms should also be crisp (check this by lifting one with a spatula). Just two minutes before you are about to eat, the cheese will have melted. Enjoy!

Bagels cut in half are similar. What about white pizza with ricotta and garlic and without red sauce?

28) Red Beans And Rice

Why Red Beans And Rice belong here: Since I was little, I’ve had red beans and rice a lot. I love it because it is extremely affordable and filling, plus, it’s a Louisiana classic.

Slice up 1 pound of smoked sausage (use andouille if you can find it, use kielbasa if you can’t) into 1/2 inch rounds. Heat a large pot over medium-high heat and add a tablespoon of oil. Brown the sausage on each side for 4-5 minutes. For the next 5 minutes, add 1 diced onion, 1 diced green bell pepper and 2 chopped celery stalks (the Cajun “holy trinity”). Add 4 cloves of garlic, Cajun seasoning and thyme, 2 bay leaves, salt and pepper to taste.

Add 3 cups of chicken broth and 1 tablespoon of worcestershire sauce, and 2 (15 oz) cans of red kidney beans, drained. While simmering for 30-40 minutes, mash some beans against the side of the pot to help thicken the broth. Ready when the broth is thick and creamy (not soupy) and the beans are soft. Serve over hot white rice and place hot sauce on the table.

To achieve a more robust traditional flavor, add dried red beans (which should be soaked overnight and then simmered for 1.5 hours). A turkey leg replaces the sausage.

29) Tomato Egg Drop Soup

The pitch for Tomato Egg Drop Soup: Tomato egg drop soup takes me ten minutes to prepare and is my go to option when I am too tired to make a proper meal. Unexpectedly, I still end up having to make a complete dish.

Use a medium-sized pot to heat 4 cups of chicken broth and one 14.5 ounce can of diced tomatoes (with juice) until it simmers. Add 2 minced garlic cloves, 1 teaspoon of ginger, and 1 tablespoon of soy sauce. Let it simmer for 5 minutes. In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. After it’s mixed, pour it into the soup while stirring.

The soup should start to thicken after about a minute. In a separate bowl, beat 3 eggs. With one hand, pour the eggs in a stream into the soup while stirring with the other; after 30 seconds, the eggs will have made ribbons. Add 1 tablespoon of sesame oil and 3 chopped green onions. If desired, add a bit of chili oil to the top and serve in deep bowls.

You can also include cooked rice, noodles or cubes of tofu for added heartiness. Add greens during the last 30 seconds of cooking when you drop in the spinach leaves.

30) Shepherd’s Pie

Where Shepherd’s Pie earns its spot: Shepherd’s pie is a casserole that mixes together leftovers and gives the impression of being some of the best exotic cuisine. The mashed potatoes on top are a nice touch.

Preheat the oven to 400°F. Using a stovetop oven-safe skillet, brown just over 1 and a half pounds of ground beef (substitute ground lamb if it’s within your budget) with 1 chopped onion for about 6-7 minutes. Drain and wash the meat and onions and add 3 chopped garlic cloves, 2 diced carrots, and 1 cup of frozen peas, (it’s okay if the peas are still frozen), 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of dried thyme. Add salt and pepper. Stir for 1 minute.

Then add 2 tablespoons of flour, mix well and pour in 1 cup of beef broth. Let it simmer for about 5 minutes. Spread about 3 to 4 cups of freshly made or leftover mashed potatoes over the top of the meat (make sure the potatoes go all the way to the edges to seal) and add some butter on top. Bake for 25 minutes. It will be done when the tops are a deep golden brown and the edges of the meat filling are bubbling. Let it sit for 5 minutes before serving.

An alternative option may be trying sweet potato mash as a top layer (this is called shepherd’s pie but really is cottage pie if you use beef). If you want to add richness, put a layer of shredded cheese under the potatoes.

31) Garlic Butter Pasta

) Garlic Butter Pasta, tonight’s logic: Garlic butter pasta has been a meal for me over the last fifteen years when there are no other options. In just four ingredients, a meal like this can be created that tastes like it came from a restaurant.

Begin by cooking 1 pound of spaghetti or linguine, reserving 1 cup of pasta water. While the pasta cooks, melt 6 tablespoons of butter in a large skillet, then reduce the pan to medium heat. Make sure to add in 6 thinly sliced cloves of garlic, and a dash of red pepper flakes. While cooking, do a few pan swirls every 2-3 minutes until the garlic turns just a light shade of golden brown. Keep a close watch because if the garlic overcooks, the entire dish is ruined because overcooked garlic will introduce some bitterness that you cannot overcome.

Once you have added the garlic to the pan, mix in 1/2 cup of the reserved pasta water and 1 tablespoon of olive oil. Once mixed, add the drained pasta to the pan and continue cooking over medium heat for another 1-2 minutes while stirring so every strand of spaghetti is coated in the sauce and it’s shiny. Once finished, remove from the heat mix in 1/2 cup of grated Parmesean cheese. Mix in a bit of chopped parsley and serve with additional Parmesan.

To create a brighter version, mix in a tablespoon of capers and a dash of lemon juice. The addition of anchovies blended into the butter offers a pleasant umami depth without an overtly fishy flavor.

32) Breakfast For Dinner

The dish I keep coming back to is the white bean skillet. When I first made this dish, I found it strange that dinner could be just beans and tomatoes. Now I find myself making it often when I want something quick and Italian. The other one is the peanut noodles. My kids think I’m an amazing takeout magician when I make those. If you want a place to start, land on one of those two. Meals on a budget can be good and this list is trying to prove that.

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.