Hi there, mamas! If you’re in the battle of feeding a big family, then you know lunch war is no myth. Mother of eleven (yes, you heard me, I have eleven!) I’ve had my share of hang-in-there meal planning days. School schedules and picky people and a grocery budget evaporating by the second, lunch is war. But I’m here to share my go-to, budget-friendly lunch ideas that are simple, delicious, and loved by my crew. These meals are my secret weapons for keeping everyone fed and happy without breaking the bank.
- Shop smart: Check your cupboard first to prevent purchasing duplications.
- Batch cooking: Prepare large quantities of soups or proteins to eat over a couple of meals.
- Purchase in bulk: Purchase grains, canned goods, and eggs in bulk to be cheaper.
- Store brands: They’re often just as good in quality as name brands but at much lower prices.
- Freeze leftovers: Put leftovers away in portion sizes to eat for easy lunches later.
With prices at the grocery store through the roof, it can feel like a money marathon to feed a big family. These recipes were created to stretch your ingredients and utilize what’s on hand. They have been tried by children and on children in our house and as a rotation for a year. They are simple to double or triple for your party, and they’re constructed with inexpensive pantry foods. Let’s take a peek at these sanity-smart lunches that bring smiles to the table without the drama!
Frugality is not about doing more, but doing smarter, and these concepts have changed my life. Shop your supermarket from a list to avoid buying things on impulse, and never forget to check in your store cupboard first. Batch cooking is a lifesaver cook one pot of soup and have a few meals off it during the week. Purchasing in bulk for rice, beans, and eggs saves an absolute fortune. Ready to give your lunch a makeover? Let’s start with these favorite family recipes!
Peanut Butter & Banana Sandwich
Oh, the peanut butter banana sandwich tasty winner that never fails to give smiles to our family members’ faces! Fast food, but also a protein-filled, sweetly soft meal that sends my children through their nutty days. A full-blown crowd-pleaser as a school lunch or as a need-it-in-a-hurry home evening dinner. Divine union of smooth bananas and peanut butter is magic. It’s a morning rescuer when time runs out.
- Nutrient boost: Whole wheat bread’s fiber content makes children feel full longer.
- Cost-saving: Bananas and peanut butter are cheap storage foods.
- Quick preparation: Ready in less than five minutes for hectic mornings.
- Children-friendly: Sweet flavor is a hit even with fussy children.
- Portable: Ideal for lunchboxes or snacking on-the-go.
This sandwich is a health superstar when made with whole wheat bread. The fiber makes the growling tummies more satisfied for longer, so the “I’m starving” pouts are fewer mid-afternoon. It’s an easy substitution that contributes to the health benefit without any extra effort. My children love the snug warmth of this combination. It’s a hug in two slices of bread!
The sweet thing about this lunch is that it’s easy. You’re getting a lot of oomph for not many ingredients a big boon on crazy days. Spread peanut butter on, slice a banana, and you’re done. Dinner in a flash. It’s infinitely transportable, to school or the park for a picnic. We’ll sometimes add cinnamon in for fun, but plain is always a hit.
Crunchy Fried PB and J
Equipment
- 1 12-inch nonstick skillet
- 2 Shallow Bowls For egg wash and cereal
- 1 Resealable Plastic Bag For crushing cereal
- 1 Spreading knife or spatula For peanut butter and preserves
- 1 Chef’s knife For slicing bananas and cutting sandwiches
Ingredients
Main
- 1 cup chunky peanut butter
- Eight 1-inch-thick slices Pullman bread
- 1 cup good raspberry preserves
- 2 bananas sliced thin on the bias
- 2 cups plain potato chips with ridges
- 3 large eggs beaten
- 2 cups cinnamon square cereal crushed by hand in a re-sealable plastic bag
- 8 tablespoons 1 stick unsalted butter
Instructions
- Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices; sandwich with the raspberry preserve slices.
- Place the eggs and cereal in separate shallow bowls. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the eggs, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches.
- In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed. Cut the sandwiches in half on the diagonal and serve.
Notes
Egg Salad Sandwich
Egg salad sandwich is a goodie but oldie that has been in my favorites list at home for years. It’s a cheap powerhouse that gives everybody a protein punch to get them going. Hard-boiled eggs, a dash of mayo, a dash of mustard, and a dash of seasonings done. The sandwich is a winner when I need something quick but filling. It’s comfort food that never fails.
- High-protein: Eggs are a satisfying, high-protein lunch foundation.
- Frugal: Eggs are a cheap protein.
- Prep benefit: Precook in large quantities eggs so that it is quick and easy to prepare throughout the week.
- Customizable: Add herbs or pickles to add a personal flavor option.
- Versatile: Serve over greens, wraps, or on bread to create something new.
Batch-cooking the eggs at the start of the week is my secret for making it simple. A great big bowl of egg salad can be used in a flash to create sandwiches, wraps, or even as a topping for a salad. It’s a convenient alternative that works beautifully in our “cook once, eat twice” meal plan. Creamy and a little bit tangy is a child’s and adult’s dream. It is amazing how much can be so decadent.
This sandwich is so satisfying, so everyone’s happy for the remainder of the day. Egg protein is a time- and energy-saver during school or recess time. Serve on soft white bread or add some mix-up to a lettuce wrap for a break from the same routine. It’s a low-drama option when you do not have a hankering for a drama-filled lunch. And it’s a budget rockstar, too, that will not have your wallet wailing.
Smoked Salmon and Egg Salad Tartines
Equipment
- 1 Large Pot
- 1 Food Processor Alternatively, a sharp knife and cutting board
- 1 Mixing Bowl
- 1 Toaster or grill pan
- 1 Fork For combining egg salad
Ingredients
Main
- 12 extra-large eggs
- 1/3 cup good mayonnaise
- 2 teaspoons whole-grain mustard
- 1 tablespoons minced fresh dill plus sprigs for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 slices 7-grain bread or round French bread boule
- 8 slices good smoked salmon
Instructions
- Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.
- Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
- Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.
Notes
Hummus & Veggie Wrap
You’re hungry, but not starving; you need something to quench your thirst but not so light you’ll be hungry again by lunch. Your answer is the hummus and veggie wrap. Spread hummus on a tortilla, add some thin slices of cucumber, carrot and spinach, and roll up. It’s quick, it’s nutritious, and it jams veggies in with resistance. My children love the crunch, and I love the convenience. This wrap is a savior on hectic days and with fussy eaters.
- Veggie-stuffed: Sprinkled with the goodness of a rainbow of crunchy veggies.
- Budget-friendly: Hummus and vegetables are cheap and go a long way.
- Easy preparation: Ready in a jiffy for that lunchtime crunch.
- Convenient: Ideal for school lunch or family excursions.
- Versatile: Use leftover vegetables to prevent wastage.
This wrap is so great, and what a treasure in my home! That extra shredded cabbage and bell peppers from last night’s dinner? Add those in! Wonderful way to clean out the fridge without taking away nutrition from anyone. Hummus’s protein and fiber levels are so high that it makes it so filling. It’s a light dinner keeping everyone going for hours.
Ease of this wrap makes it a favorite in the lunchbox. My children enjoy. They will be more apt to eat it since they assembled it themselves. It’s an excellent meatless dinner choice that is full flavored and nutritious. You can even prepare a large quantity of hummus and store it for the week. It’s evidence of healthy and affordable can occur.
Collard Green Wraps
Equipment
- 1 Large Pot
- 1 Cutting Board
- 1 Sharp Knife For trimming and slicing
- 1 Tongs
- 1 Large Bowl For ice bath
Ingredients
Main
- ¼ cup apple cider vinegar
- 3 tablespoons kosher salt
- 1 bunch collard greens
- 1 10 ounce container roasted garlic hummus
- 1 large red bell pepper thinly sliced
- ½ small seedless cucumber cut into sticks
- 1 medium red onion thinly sliced
- 1 14 ounce can artichoke hearts, drained and quartered
- 1 cup packed baby arugula
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Fill a large pot with 3 inches of water. Add vinegar and salt; bring to a boil over medium-high heat.
- While water comes to a boil, remove 4 large leaves from the bunch of collard greens. Lay them flat on a cutting board and trim the stems until even with beginning of leaves. Carefully shave center stems down until leaves lay flat, being careful to not tear them.
- Place leaves in boiling water and cook undisturbed until bright green and wilted, about 30 seconds. Use tongs to carefully transfer leaves to a bowl of ice water; let cool 3 minutes. Remove from ice water and pat dry.
- Lay collard leaves flat on a large cutting board and assemble wraps as follows, dividing ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, stack bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice.
- Fold the sides of each leaf in towards the center, using your hands to help keep the sides tucked in, and roll, starting from bottom. Slice in half diagonally to serve.
Notes
Grilled Cheese and Tomato Soup
Ain’t nothing finer than tomato soup and grilled cheese. It’s shoestring comfort food that is great for a cold day or when we just plain do not have the time to do something more. It’s inexpensive, it’s simple, and provides us with all the fuzzy, toasty good-feeling that we had as kids. My children love it when this is lunch on the plate. It’s belly- and heart-warming.
- Budget basics: Bread, cheese, and tinned soup make it affordable.
- Kids-friendly: Kids’ favorite global food because of its huggy, comforting texture.
- Quick to make: In under 15 minutes for those busy days.
- Batch-friendly: Double the soup and freeze for another time.
- Flexible: Older children can make their own sandwiches.
The beauty is in the simplicity. Bread and cheese are still a fixture in our cupboard, and the can of tomato soup is the budgeting savior. You can have it with a homemade bowl of soup if you’re in the mood to unleash the gourmet that’s hidden within, which freezes just like an off-the-shelf can. It’s a cook’s treat without an arm and a leg price. Everyone gets to have a satisfying, comforting meal with minimal fuss.
Even my older kids can prepare grilled cheese, a lifesaver on nutty lunchtime. A great way to get them to work in the kitchen and I just get to sit there and enjoy a cup of coffee. Cheesy glop and tasty soup, their ultimate combination. One of ours that dishes out comfort and flavor for a penny. This recipe shows you don’t have to have high-end ingredients to have a happy table.
Easy Tomato Soup and Grilled Cheese Croutons
Equipment
- 1 Dutch Oven or Large Pot For preparing the soup base
- 1 Medium Saucepan For cooking the orzo
- 1 Large Skillet For making the grilled cheese croutons
- 1 Wooden Spoon or Spatula For stirring and sautéing
- 1 Box Grater For grating Gruyere cheese
Ingredients
Main
- 3 tablespoons good olive oil
- 3 cups yellow onions chopped (2 onions)
- 1 tablespoon minced garlic 3 cloves
- 4 cups chicken stock preferably homemade
- 1 28-ounce can crushed tomatoes, preferably San Marzano
- Large pinch of saffron threads
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1/2 cup orzo
- 1/2 cup heavy cream
- Grilled Cheese Croutons recipe follows
- 4 1/2-inch-thick slices country white bread
- 2 tablespoons unsalted butter melted
- 4 ounces Gruyere cheese grated
Instructions
- In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
- Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
- Serve hot with Grilled Cheese Croutons scattered on top.
Notes
Tuna Salad Wrap
Canned tuna is our budget choice, and its delicious side dish is the tuna salad wrap. Mix tuna and mayonnaise with chopped celery, and roll it up in a tortilla with fresh lettuce. It’s a quick, protein-filled meal that’s ideal for our busy family. My kids love the rich salty flavor, and I like how quickly it can be prepared. This wrap is popular for a reason!
- Protein rockstar: Tuna offers affordable, filling nutrition.
- Budget-friendly: Canned tuna is a home-cook favorite that’s out of the way.
- Quick preparation: Mix in less than 10 minutes on wild days.
- Versatile: Mix in pickle, dill, or hot sauce for a kick.
- Meal prep bonus: Make a massive batch of tuna salad to serve over several meals.
The tuna salad variety is incredible. Add pickles, hot sauce, or herbs to suit. What a wonderful thing to be able to fulfill diverse tastes without extra expense. The protein fulfills them all and keeps them bright-eyed, school or home. It’s a meal as easy to grab as it is to eat.
Having a block of tuna salad just hanging around to roll on Monday morning is a week-saver. It holds up in the fridge, so wrap assembly on nutty lunch days is a cinch. Wrap it in a tortilla, on bread, or even greens for shake-up. It’s a stand-by, budget-friendly, never-humdrum lunch. This wrap is an MVP in our cycle of meals.
Tuna Lettuce Wraps
Equipment
- 1 Mixing Bowl
- 1 Can Opener
- 1 Chef’s knife for chopping onion
- 1 Cutting Board for onion prep
- 1 Spoon or Fork for mixing and serving
Ingredients
Main
- 1 6 ounce can chunk light tuna, drained
- 2 tablespoons chopped onion
- 1 tablespoon light mayonnaise
- salt and ground black pepper to taste
- 3 leaves green lettuce rinsed and patted dry
- 2 tablespoons finely shredded low-fat Cheddar cheese Optional
Instructions
- Combine tuna, mayonnaise, onion, salt, and pepper in a bowl.
- Lay lettuce leaves out. Divide tuna mixture among the leaves, placing it in the middle of each leaf. Sprinkle Cheddar cheese over the tuna. Roll leaves up to create wraps.
Notes
BLT (Bacon, Lettuce, Tomato)
BLT is a salty, crunchy classic that’s as delicious as it is cheap. Fresh lettuce, ripe tomatoes, and crispy bacon all converge in a sandwich that’s divine. It’s something that the whole family chews contentedly. The texture and taste sensation is just simply indescribable. It’s a classic when we want something special on a budget.
- Flavor-full: Bacon provides the smoky, rich crunch.
- Budget option: Substitute with turkey bacon for a lower-calorie, budget-friendly option.
- Quick preparation: Prepared in minutes for quick lunches.
- Kid-friendly: The original blend is the kids’ go-to favorite of all ages.
- Versatile: Serve with fruit or chips to make an entire meal.
Turkey bacon is a stroke of genius as an affordable substitute for BLTs and trimming fat content without sacrificing flavor. It still provides that good ol’ BLT taste but in an expanded price range. Tomato and lettuce add crunch and moistness, and it’s all just a joy to consume. It’s a quick fix of taking mundane ingredients and making them extraordinary. This sandwich is party every time.
Assembly is simple, using freshly made from scratch bacon or ready-to-use shop-bought bacon strips. Serve with carrot sticks or a side of crisps and it’s a meal. Quick enough for hectic days yet posh enough to put all in the right mood. BLT is testament to what can be done with simple ingredients. It’s delicious lunch that makes pennies go too.
California BLTs
Equipment
- 1 Sheet Pan For baking bacon and toasting bread
- 1 Wire Rack To drain bacon while baking
- 1 Cutting Board For preparing avocado, tomato, and assembling/cutting sandwiches
- 1 Knife For slicing ingredients
- 1 Paper Towels For draining cooked bacon
Ingredients
Main
- 6 thick-cut slices smoked bacon
- 4 slices good white bread cut 1/2-inch thick
- 4 tablespoons good mayonnaise recommended: Hellman’s
- 4 to 8 tender green lettuce leaves washed and spun very dry
- 1 ripe Hass avocado
- 1/2 lemon juiced
- 1 large ripe tomato sliced 1/2-inch thick
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
- Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
- Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.
Notes
Avocado & Egg Toast
Avocado and egg toast gives a refreshing, trendy burst of flavor to our lunch plate for pennies on the dollar. Mash ripe avocado, mix with fried or hard-boiled egg, then put it on toast. It’s a filling, protein-packed meal that’s a little bit gourmet but literally costs nothing. My kids love the rich, meaty flavor, and I love how it’s a one-step affair. This lunch is a home run for working families.
- Nutrient-dense: Avocado and eggs contain a high content of protein and good fat.
- Affordable: Eggs are affordable, especially when bought in dozens.
- Simple preparation: Available in 10 minutes for busy mornings.
- Convenient to use: Fried or boiled eggs can be eaten at any time.
- Satisfying: Satisfies all in the midst of busy afternoons.
Eggs are a cheap rockstar if you buy them by the dozen or have chickens on your property. Avocados are probably on sale, so it’s pennies one. Egg and decadent avocado indulgence together is a flavor experience. It’s something that is indulgent in the mouth but pennies to a dollar per serving. This toast is good for a reason.
Pre-boil eggs for speedy quick preparation in advance or cook freshly for a decent lunch. That it is so versatile is the reason that it is so perfectly prepared for any week day. Season with salt, pepper, or even chili flakes for extra zip kick. It’s healthy, filling food that satisfies everyone until day’s end. Avocado and egg toast is evidence that sometimes less is more.
Simple Poached Egg and Avocado Toast
Equipment
- 1 Saucepan For poaching eggs
- 1 Slotted Spoon For retrieving poached eggs
- 1 Toaster Or a skillet for stovetop toasting
- 1 Cutting Board For preparing chives and avocado
- 1 Chef’s knife For chopping and preparing
Ingredients
Main
- 1 avocado cut in half pit removed and pulp scooped out with spoon
- 2 poached eggs using your favorite method
- 2 slices of toast
- 1/4 teaspoon cayenne pepper
- 1 tablespoon of chives chopped
- salt and pepper to taste
Instructions
- Fill a saucepan with water, add a splash of white vinegar (about 1 tablespoon per quart), and bring to a gentle simmer, ensuring no rolling bubbles.
- Carefully crack each egg into a small ramekin or bowl, then gently slide it into the simmering water. If poaching multiple, ensure space between them.
- Cook the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to carefully remove them, allowing excess water to drain.
- While eggs poach, halve the avocado, remove the pit, and scoop the pulp into a small bowl. Mash with a fork, seasoning generously with salt and pepper to taste.
- Toast the bread slices to your desired level of crispness, ensuring they are sturdy enough to hold the toppings.
- Finely chop the fresh chives.
- Spread the mashed avocado evenly over each slice of toast.
- Carefully place one poached egg on top of the avocado toast.
- Sprinkle each serving with cayenne pepper and the chopped chives.
- Add additional salt and pepper to taste before serving immediately.
Notes
Hard-Boiled Egg Garden Salad
Hard-boiled egg garden salad is an excellent fresh, budget-friendly meal. Fresh lettuce, tomatoes, crispy cucumber, and eggs combine to make an ultra-meal. Easy but never boring, especially for large family feeds. An excellent favorite to finish fresh vegetables. It is light, satisfying food that everyone adores.
- Budget-friendly ingredients: Producers struggle with cupboard space and fresh vegetables.
- Protein kick: Eggs provide a high-quality protein source of long-lasting energy.
- Prep-ahead bonus: Scramble ahead of time and be ready in an instant.
- Flexible: Take whatever veggies you have on hand.
- Wholesome: Healthy for well-fed children.
The eggs are cooked in bulk, a miracle when you’re cooking with this salad. You can be ready in no more than minutes, perfect for those crazy days when all you can think of is a quickie. Use what vegetables you have in the house peppers, carrots, or spinach. Having your own vinaigrette is money-saving and taste-assuring. This salad is an inexpensive means of being healthy and fresh.
The egg protein provides such a great surprise heft to this salad. It’s great to serve on a hot, steamy summer day or otherwise if you simply want an easy light lunch that you will feel content with. The children enjoy putting their own choice of vegetables on top of it, so it’s great interactive food. It’s a great way to utilize the use of vegetable scraps and nourish everyone well. This salad is one of the favorites on our lunch menu.
Delicious Egg Salad
Equipment
- 1 Saucepan For boiling eggs
- 1 Mixing Bowl For combining ingredients
- 1 Slotted Spoon For removing eggs from hot water
- 1 Chef’s knife For chopping eggs and green onion
- 1 Cutting Board For safe chopping
Ingredients
Main
- 8 large eggs
- ½ cup mayonnaise
- ¼ cup chopped green onion
- 1 teaspoon prepared yellow mustard
- ¼ teaspoon paprika
- salt and pepper to taste
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Dotdash Meredith Food Studios
- Remove eggs from hot water; cool, peel, and chop. Dotdash Meredith Food Studios
- Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper. Dotdash Meredith Food Studios
- Stir and serve on your favorite bread, crackers, or salad greens. Dotdash Meredith Food Studios
Notes
Italian Dressing Pasta Salad
Italian dressing pasta salad is a bargaineous, but stunning-looking lunch that’s a party favorite every time. Combine cooked pasta, vegetables, and zesty Italian dressing for a cold salad that will be completely delicious. It’s a potluck favorite that’s also a weekly family regular dinner. The longer it rests, the more there’s to eat, so it’s wonderful prep-ahead. This colorful dinner is one of my kid pleasers!
- Budget-friendly: Pasta and vegetables are extremely cheap in bulk.
- Meal prep dream: Heat up a massive batch for a group of lunches.
- Easy: Perfect for lunchboxes or on-the-go eating.
- Versatile: Mix in any pasta shapes and vegetables you desire.
- Yummy: Italian dressing provides a tasty, kid-approved flavor.
This salad is the cleaning lady’s niraphysia pull onions, bell peppers, or cherry tomatoes out of the fridge. Pasta is cheap if purchased in bulk, and it goes far in a large family. Herb-and-olive-oil shelf dressing is still cheaper. It’s a warming meal that gets-in-the-ya vegetables without a struggle. Sour, warming flavors are suitable for everyone.
The fact that it’s served cold makes it a lunchbox superstar. Make a big bowl on Sunday, and you’re set for days. It’s versatile enough to pair with different veggies or even add cheese for extra flavor. My kids love the fun pasta shapes, which make it more appealing. This pasta salad is a budget-friendly, time-saving gem.
Pasta Salad with Homemade Dressing
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Jar with Lid For preparing dressing
- 1 Whisk or Tongs For tossing salad
Ingredients
Main
- 1 8 ounce package uncooked tri-color rotini pasta
- 6 ounces pepperoni sausage diced
- 6 ounces provolone cheese cubed
- 1 medium red onion very thinly sliced and cut into 1-inch pieces
- 1 small cucumber thinly sliced
- ¾ cup chopped green bell pepper
- ¾ cup chopped red bell pepper
- 1 6 ounce can pitted black olives, drained
- ¼ cup minced fresh parsley
- ¼ cup grated Parmesan cheese
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon ground mustard seed
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
- Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese. Dotdash Meredith Food Studios
- Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving. DOTDASH MEREDITH FOOD STUDIOS
Notes
Chickpea Salad
Chickpea salad is a vegan’s dream that not only tastes as wonderful as it does but also costs. Mash chickpeas, red onion, cucumber, lemon juice, and olive oil to make a lunch full of protein. It’s packed with protein and fiber to keep us all happy and full. This salad sees a trip to meatless days in our household regularly. It’s easy, zesty, and infinitely adaptable.
- High-protein: Plant source of protein.
- Budget-friendly: Economical and convenient canned chickpeas.
- Quick preparation: Prepared in minutes for busy lunch periods.
- Flexible: Tuck into wraps, spread on bread, or place on greens.
- Tasty zing: Lemon juice provides a bright, family-friendly zing.
Tuna-salad thickness is a kid’s delight. Blend by mixing herbs, spices, or pickles. It is an excellent way of stretching cheap ingredients and dining without twinges of conscience. The sharp kick provides the crispness and diversity. It is a cost-cutter winner that will never go out of style.
Make a big batch at the start of the week, and lunches are covered. Serve in lettuce cups, on bread, or as a salad topping for convenience. It keeps relatively well, so it’s perfect for grab-and-go lunches. My household just adores the fact that it’s so filling and delicious. Chickpea salad is a regular lunch around our house.
Taco Salad (using Leftover Taco Meat)
Taco salad is the best hack for making taco night leftovers something spectacular. Stack crunchy lettuce with leftover taco meat, salsa, cheese, and crushed tortilla chips on top. A tasty, a rich meal that’s like a treat but pennies only. My children enjoy creating their own salads, so hassle-free. This is the height of penny-pinching cooking.
- Leftover magic: Transforms taco night leftovers into a whole new meal.
- Inexpensive: Includes cheap food like lettuce and salsa.
- Flexible: Everyone can put on their best.
- Quick to cook: Cook in minutes with the help of pre-cooked meat.
- Rich in flavor: Flavor of Tex-Mex pleases everyone.
This salad is so excellent reduplication of half-empty bags of chips or leftovers of salsa. The meat and bean protein preserves and energizes us all. It’s an individual lunch where individuals can create their own, less wasteful versions. The chips add a great textural pleasure. It’s a lunch good enough to be a treat and thrifty in real life as well.
The flexibility of taco salad makes it a family favorite. Serve the beef hot or cold, based on your preference. Top with sour cream, yogurt, or avocado for some creaminess. It’s a wonderful way to stretch ingredients without getting tired. The salad is a indication that leftovers are a lunch superhero.
Easy Chicken Taquitos
Equipment
- 1 9×13 inch Baking Dish
- 1 Medium Mixing Bowl
- 1 Non-stick Skillet For warming tortillas
- 1 Rubber spatula or spoon For mixing and spreading
- 1 Measuring Spoons For hot pepper sauce
Ingredients
Main
- cooking spray
- 1 10 ounce can chicken chunks, drained or 1 1/4 cups rotisserie chicken, chopped
- ¼ cup shredded Cheddar cheese
- 5 drops hot pepper sauce such as Tabasco, or more to taste
- 12 corn tortillas
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Combine chicken and cheese in a bowl; stir in hot pepper sauce to taste.
- Warm tortillas one at a time in a skillet over medium heat until flexible, about 10 seconds per side.
- Spread about 1 heaping tablespoonful of chicken mixture over half of a warmed tortilla. Roll tightly to form a taquito starting at the filled side of the tortilla. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
- Bake in the preheated oven until golden crisp and to your liking, about 20 to 30 minutes.
Notes
Fried Rice with Mixed Vegetables
Homemade fried rice is a budget-friendly best friend that never fails. Whip up a lightning-fast, rainbow lunch with cold leftover rice, a frozen veggie package, and an egg. It’s a pantry bug 10-minute meal. The children love the salty, rainbow flavor. Farewell to takeout this is cheaper and nearly as fine!
- Leftover champion: Cold rice is perfect.
- Frugal: Eggs and frozen vegetables are very cheap.
- Quick prep: Under 10 minutes on hectic days.
- Versatile: Room to add leftover meat or tofu to change things up.
- Yummy: Soy sauce and sesame oil give restaurant-quality flavor.
Day-old rice is the key to that restaurant texture flawless and perfect. Frozen veggies add a splash of color and nutrients minus the chopping. A sprinkle of soy sauce and sesame oil keeps it all together. You can even throw in leftover chicken or tofu for added protein. This recipe is saving time and money and never disappoints.
The rapid cooking time is a blessing on crazy lunchtimes. The color of the rainbow inside the veg and pungent smell are both a winner with children for me. It’s flexible enough to knock up out of whatever you’ve got in your freezer or fridge. It’s healthy, filling lunch that’s a pleasure to guzzle down. Fried rice is a cheap gem that we can’t do without.
Vegetarian Thai Curry Fried Rice
Equipment
- 1 Large wok or deep skillet For sautéing and frying the rice
- 1 Medium Pot with Lid For cooking the basmati rice
- 1 Cutting Board
- 1 Chef’s knife
- 1 Spatula or wooden spoon For stirring and combining ingredients
Ingredients
Main
- 1 cup basmati rice
- 0.75 cup water
- 0.75 cup coconut milk
- 2 tablespoons vegetable oil
- 1 medium shallot minced
- 4 cloves garlic minced
- 0.5 red bell pepper cut into bite-sized pieces
- 1 tablespoon minced fresh ginger root
- 1 stalk lemon grass chopped
- 2 tablespoons Thai red curry paste
- 2 large eggs
- 0.5 16 ounce package frozen mixed vegetables
- 2 tablespoons coconut milk
- 6 leaves Thai basil chopped
Instructions
- In a medium pot, combine basmati rice, 0.75 cup water, and 0.75 cup coconut milk. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed and rice is tender. Fluff with a fork and set aside to cool completely.
- Mince the shallot, garlic, and ginger. Finely chop the tender inner stalk of lemongrass. Cut the red bell pepper into bite-sized pieces.
- Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat until shimmering.
- Add the minced shallot, garlic, bell pepper, ginger, and chopped lemongrass to the wok. Sauté for 2-3 minutes until fragrant and bell pepper begins to soften.
- Stir in the Thai red curry paste and cook for 1 minute, stirring constantly, to bloom the spices.
- Push the aromatic mixture to one side of the wok. Crack the two large eggs into the empty side and scramble until just set, then break them into smaller pieces and combine with the vegetables.
- Add the frozen mixed vegetables to the wok and stir-fry for 3-5 minutes until heated through.
- Add the cooled, cooked basmati rice to the wok. Break up any clumps and stir well to ensure the rice is evenly coated with the curry and vegetable mixture.
- Stir in the remaining 2 tablespoons of coconut milk. Continue to stir-fry for 3-5 minutes, allowing the rice to get slightly crispy and fully heated through.
- Remove from heat, stir in the chopped Thai basil leaves, and serve immediately.
Notes
Rice and Beans
Rice and beans are the economic, satisfying lunch staple. Classic standby: A nutritional powerhouse endlessly versatile. To precook rice and beans and add cheese or hot sauce. Cozy, satisfying meal ideal for big families. My employees wolf down this wholesome, tasty meal.
- Frugal favorite: Rice and beans are pennies-in-a-bulk-sale-cheap.
- Protein powerhouse: Beans are satisfying, plant protein.
- Flexible: Spice it with spices, avocado, or cheese to taste a variation.
- Meal prep master: Cook in bulk and have plenty of meals.
- Deli-icious: Toppings and seasonings make it exciting each time.
Cooked dried beans is a budget hero, but canned if in a rush. Cook spices, onions, or garlic for flavor depth. Put in cheese, avocado, or lime juice and the party is started. It’s high in protein and fiber and will fill them up. This is a hug bowl recipe.
Fill a monster pot on the weekend, and lunches for a couple of days are yours. My kids like scooping their favorite toppings onto it, and the dish is fun to eat. It’s a good way to clear out the junk in the pantry and save, too. The rotation makes it a staple in our menu rotation. Rice and beans frugal cooking at its best.
Cuban Beans and Rice
Equipment
- 1 Large Saucepan with Lid For sautéing and simmering, ensuring even heat distribution.
- 1 Measuring Cup For precise liquid measurement.
- 1 Chef’s knife For chopping onion, bell pepper, and mincing garlic.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Spatula or wooden spoon For stirring and sautéing.
Ingredients
Main
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 4 tablespoons tomato paste
- 1 15.25 ounce can kidney beans, drained with liquid reserved
- 1 cup uncooked white rice
Instructions
- Heat oil in a large saucepan over medium heat. Sauté onion, bell pepper, and garlic. When onion is translucent, add salt and tomato paste. Reduce heat to low and cook, 2 minutes. Stir in beans and rice.
- Pour liquid from beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low, 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
Notes
Lentil and Rice Pilaf
Lentil and rice pilaf is a budget-friendly, wholesome lunch that’s heavenly in a bowl. Brown rice and lentils sauté quickly with cumin and garlic for deep flavor. It’s full of fiber and plant protein to fuel everyone. My family gobbles up this comforting, warm meal. It’s budget-friendly and a weeknight.
- Budget friendly: Lentils cost pennies and stretch a long way.
- Protein dense: Lentils are full of satisfying, plant-protein.
- Delicious: The cumin and garlic add depth and heat.
- Prep win: Leftovers improve and re-freeze nicely.
- Fast prep: Cooks in under 45 minutes for easy lunch.
Sauté the onions, carrots, and celery together to make a flavorful base, and then add lentils and rice. The spices are a free bonus flavor. It’s a one-pot meal that’s easy to make and easy to clean up from. Second-day leftovers are richer and perfect for crazy weeks. This pilaf is an inexpensive, healthy gem.It’s ideal for a cold winter morning or for any time you want something comforting. I have thin-skinned children who enjoy the rich texture and comfort flavor. It’s hearty enough for an entree or side dish. Prepare a huge batch to freeze for future lunch time. Lentil and rice pilaf is a home run with the families.
Mujadarra (Lentils with Rice)
Equipment
- 1 Large Pot
- 1 Colander
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon
Ingredients
Main
- 14 ounces dry brown lentils
- 2 carrots grated
- 3 tablespoons olive oil
- 2 onions thinly sliced
- 3 cloves garlic crushed, or more to taste
- 2 tablespoons water or more as needed
- 1 ½ teaspoons ground cumin
- ¼ teaspoon ground cayenne pepper Optional
- ¼ teaspoon yellow curry powder Optional
- 4 cups cooked brown rice or as needed
Instructions
- Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
- Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
- Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.
Notes
There you go, fellow parents 14 easy, budget-friendly lunch ideas meal prep is a breeze with big families! They’re all convenience, value, and kid-approved flavor. Sandwiches, salads, and nutritious grain bowls designed to stretch your ingredients and your sanity. Take out the pantry staples, be creative with leftovers, and watch your family devour every crumb. Bon appétit, and to delicious, stress-free lunches!
