We’ve all been there with the fridge looming before us, nothing inspiring to be found, phone in hand, prepared to make that takeout call. Life is fast-paced, and cooking may seem like another task on the never-ending list. But a tasty, healthy dinner doesn’t have to break the bank or be a complicated affair. Actually, with the right recipes, you can have good, satisfying food at home for a fraction of the price of eating out.
Affordable food does not have to be boring. Most of the greatest low-budget recipes employ simple pantry ingredients you likely already have on hand. This list is packed with meals that suit busy families easy to make, flexible, and full of flavor. No strange ingredients, no fancy moves, just clever, cost-effective cooking that fills you up and makes you happy while keeping your bank account in the black.
No matter whether you just need to get in and out of the kitchen quickly or require a go-to list of speedy options for crazy days, these meals are ready to cut down on mealtime stress. Each one is a testament that expensive takeout isn’t necessary to have dinner that’s worth getting enthusiastic about.
Chicken Enchiladas
This recipe guides you through making classic chicken enchiladas, featuring a vibrant tomatillo and chile sauce. Corn tortillas are lightly fried, filled with shredded chicken, rolled, then bathed in the homemade green sauce. Topped with Mexican crema and Monterey Jack cheese, these enchiladas are baked until bubbly and golden, offering a comforting and flavorful Mexican dish.
Equipment
- 1 Medium, heavy saucepan For boiling tomatillos and chiles
- 1 Blender For making the tomatillo sauce
- 1 Small skillet For frying tortillas
- 1 9×13 inch Glass Baking Dish For assembling and baking enchiladas
- 1 Tongs Helpful for flipping tortillas during frying
Ingredients
Main
- 9 tomatillos husked and rinsed
- 1/2 medium white onion
- 1 serrano chile
- 1 yellow chile guero
- 2 cloves garlic
- 1/2 cup fresh cilantro leaves loosely packed
- Salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 6 6-inch corn tortillas
- 2 store-bought rotisserie chicken breasts skinned and shredded (to yield 1 1/2 cups)
- 1/2 cup Mexican crema or sour cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 350 degrees F.
- Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
- Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
- Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
- Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.
Notes
For a deeper flavor profile, consider charring the tomatillos, onion, and chiles under a broiler or on a griddle before boiling. This adds a smoky complexity to the sauce. When frying the tortillas, ensure they are pliable and not crispy; this prevents them from breaking when rolled. Drain them well to avoid greasy enchiladas. While rotisserie chicken is convenient, cooking and shredding fresh chicken breasts (perhaps poached with aromatics) will offer superior texture and flavor. For the crema, if Mexican crema isn’t available, a good quality sour cream thinned slightly with a touch of milk or lime juice can be a decent substitute. Don’t overcrowd the baking dish, as it can lead to uneven cooking and less desirable texture.
1. Green Chile Chicken
Green Chile Chicken packs a flavor punch without a lot of fuss. Constructed on budget-friendly basics such as chicken, green chiles, and basic seasonings, it’s a fast choice that won’t sacrifice flavor. Top it with rice or warmed tortillas to make it last longer, making it a clever choice for satisfying the entire family.
The strength of this recipe is its simplicity it’s comforting, versatile, and can be prepared in less time than waiting for delivery. By using pantry-stable ingredients, it’s a great illustration of how resourceful cooking can yield satisfying outcomes.
Claypot rice with Chinese sausage, peanuts and shiitake
This recipe guides you through creating a flavorful claypot rice featuring Chinese sausage, earthy shiitake mushrooms, and crunchy peanuts, all infused with aromatic ginger, garlic, and savory sauces. It’s a comforting and robust one-pot meal, perfect for a satisfying lunch or dinner, presented beautifully in its cooking vessel.
Equipment
- 1 Claypot Essential for authentic claypot rice experience, retains heat well.
- 1 Cutting Board
- 1 Chef’s knife
- 2 Small bowls For soaking dried ingredients.
- 1 Spatula or Spoon For stirring and serving.
Ingredients
Main
- 3 dried shiitake mushrooms
- 2 tbsp dried shrimp
- 4 tbsp vegetable oil
- 1 knob ginger about 2cm, peeled and finely chopped
- 10 cloves garlic finely chopped
- 2 Chinese sausages lap cheong, sliced into rounds
- 1/4 cup unsalted peanuts roasted
- 400 g cooked and chilled white long grain rice (about 1 1/4 cups raw rice)
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 3 cups chicken stock
- shredded spring onion to serve
Instructions
- Place dried shiitake mushrooms and dried shrimp in separate small bowls, cover with warm water, and let soak for at least 30 minutes until softened; reserve the soaking liquid.
- While soaking, peel and finely chop the ginger and garlic, then slice the Chinese sausages into thin rounds.
- Heat the vegetable oil in your claypot over medium heat, then add the chopped ginger and garlic, sautéing until fragrant, about 1-2 minutes.
- Add the sliced Chinese sausages to the claypot and cook until the fat renders and the sausage rounds are lightly browned and fragrant.
- Drain the rehydrated shiitake (discard stems) and dried shrimp, then add them to the claypot with the sausage, stirring briefly to combine.
- Stir in the cooked and chilled white long grain rice, oyster sauce, and light soy sauce; mix thoroughly to ensure the rice is evenly coated with the sauces.
- Pour in the chicken stock and the reserved, strained soaking liquid from the shiitake and shrimp; bring the mixture to a gentle simmer.
- Cover the claypot tightly, reduce the heat to low, and cook for about 15-20 minutes, or until the liquid is fully absorbed and the rice is heated through.
- Stir in the roasted unsalted peanuts, mixing them gently into the rice.
- Garnish generously with shredded spring onion and serve hot directly from the claypot.
Notes
This recipe utilizes pre-cooked rice, which differs from traditional claypot rice (煲仔飯) where raw rice is cooked directly in the pot to achieve a crispy bottom (鍋巴). While convenient, achieving the signature crispy crust with pre-cooked rice will be challenging. If you desire some crispy bits, once the liquid is absorbed, increase heat slightly for a few minutes while listening for crackling, then turn off the heat and let it rest. Ensure your claypot is seasoned if new, and always start on low to medium heat to prevent cracking. The soaking liquid from shiitake and dried shrimp is a flavor powerhouse; strain and add it to your chicken stock for an even richer taste. For best results, use a heavy-bottomed claypot that distributes heat evenly.
2. One Pot Sausage and Rice
When you crave plenty of flavor with little mess, One Pot Sausage and Rice is the solution. All of the ingredients cook together in one pot, mixing flavorful sausage with rice to create a warm, satisfying meal that’s ideal for weeknights.
The best part about this recipe is that it’s thrifty without being bland. With cheap sausage and rice as the foundation, you can quickly toss in veggies or beans to turn it into a more substantial dish. And since it’s all in one pot, clean-up is quick perfect for hectic nights.
Breakfast Sausage Casserole
This easy breakfast casserole features cubed white bread, savory sage pork sausage, and sharp Cheddar baked in a rich egg and half-and-half custard. Prepared the night before and refrigerated for flavor development, it’s then baked until golden and set, providing a hearty and convenient morning meal for a crowd.
Equipment
- 1 9×13 inch Casserole Dish
- 1 Medium Skillet
- 1 Slotted Spoon
- 1 Large Mixing Bowl
- 1 Whisk
Ingredients
Main
- Butter for greasing
- 1/2 loaf of sliced white loaf bread
- 1 pound fresh bulk pork sausage with sage
- 10 ounces sharp Cheddar grated
- 2 cups half-and-half
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 5 large eggs lightly beaten
Instructions
- Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
- In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
- The next day, preheat the oven to 350 degrees F.
- Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.
Notes
For optimal results, ensure the sausage is thoroughly browned and well-drained to prevent greasiness in the casserole. The overnight refrigeration is crucial; it allows the bread to fully absorb the egg mixture, leading to a custardy texture and richer flavor. To enhance, consider adding sautéed onions or bell peppers to the sausage. For a beautiful golden crust, remove the foil for the last 10-15 minutes of baking. Always allow the casserole to rest after baking; this helps it set, preventing it from falling apart when served and ensuring a perfect slice. A sprinkle of fresh chives or parsley before serving adds freshness and a pop of color.
3. Crescent Roll Sausage Egg Casserole
This recipe demonstrates that breakfast favorites can serve as double-duty dinner. Flaky crescent rolls, peppered sausage, and eggs are layered and baked into a filling casserole that’s also quick to make.
It’s a versatile recipe, great for utilizing what you already have in the house. Substitute various cheeses, include vegetables, or modify seasonings to suit your family’s preferences. The final product is a comforting, satisfying meal that can be enjoyed any time of the day without compromising your grocery budget.
Italian Unstuffed Shells
Enjoy all the flavors of the classic baked pasta dish while eliminating the time-consuming step of stuffing large individual shells. Smaller pasta is mixed with tender spinach, savory sausage and a three-cheese filling to create a comforting casserole the whole family will love.
Equipment
- 1 12-inch Oven-Safe Skillet
- 1 Medium Pot
- 2 Large Mixing Bowls
- 1 Colander
- 1 Spatula or Mixing Spoon
Ingredients
Main
- Kosher salt and freshly ground black pepper
- One 12-ounce box medium pasta shells
- One 28-ounce can peeled San Marzano tomatoes
- 2 tablespoons olive oil
- 1 pound bulk Italian sausage spicy or sweet
- One 20-ounce package frozen chopped spinach thawed and squeezed dry
- 1 cup full-fat ricotta cheese
- 1 cup grated Parmesan
- 1 cup shredded mozzarella
- 1 large egg
- 1 clove garlic minced
- Dash nutmeg
- 8 ounces sliced fresh mozzarella
- 4 to 5 fresh basil leaves torn
Instructions
- Preheat the oven to 375 degrees F.
- Bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside.
- Add the tomatoes to a large bowl and use your hands to crush them into chunky pieces; set aside.
- In a 12-inch skillet over medium-high heat, add the oil. Add the sausage and brown in large chunks until no pink remains, 5 to 8 minutes. Set aside on a paper towel-lined plate. Wipe out the fat from the skillet, leaving about 1 tablespoon behind. Add about a third of the tomatoes to the skillet and stir to pick up any remaining browned bits. Set aside.
- In another large bowl, add the spinach, ricotta, Parmesan, shredded mozzarella, egg, garlic, nutmeg and 1 teaspoon each salt and pepper. Mix to combine. Add the cooked pasta and sausage and gently mix.
- Add the pasta and sausage mixture to the skillet. Top with the remaining tomatoes and then the sliced mozzarella. Bake, uncovered, until heated through and the cheese is bubbling, 20 to 25 minutes. Garnish with torn basil before serving.
Notes
Ensure your 12-inch skillet is oven-safe for seamless transfer from stovetop to oven; otherwise, transfer the mixture to a baking dish before baking. Crushing San Marzano tomatoes by hand yields a rustic, flavorful sauce. Thoroughly squeeze the thawed spinach dry to prevent a watery casserole. Cook pasta al dente as it will finish cooking in the oven. A dash of nutmeg truly enhances the cheese mixture’s savory depth. For best texture, brown sausage in large chunks then break down as desired.
4. Hamburger Sliders – 10 Minute Dinner
These sliders are a night-saver on evenings when time is limited. Bite-sized, flavorful burgers of ground beef cook fast and can be topped with your preferred toppings.
Serving them on smaller buns stretches out a pound of beef into more servings, making this an affordable option. They’re also fun to eat, simple to make, and ready in minutes all the things you’ll want when staying away from the drive-thru.
5. Italian Shells with Sausage
Italian Shells with Sausage combines pasta, flavored sausage, and a rich sauce for a satisfying dinner that’s indulgent without breaking the bank
The ingredients are cheap and readily available but the end product tastes like it comes from an Italian café. Pasta shells are great at holding the sauce, and the sausage provides a rich depth of flavor that makes this a surefire crowd-pleaser.
6. Black Bean Enchilada Casserole
One of the best options for meat-free evenings, Black Bean Enchilada Casserole stacks tortillas, black beans, cheese, and sauce into a rich, satisfying meal.
It’s cheap, simple to put together, and bakes into a warm, cheesy comfort dinner. This casserole shows that vegetarian meals can be every bit as filling and flavorful as meat-based and even less expensive many times.
Black Bean Soup
Back in college, a great local cafe stayed opened into the wee hours ladling up their version of this stuff. The first time I slurped some of it down after midnight, I decided to make black bean soup my own tradition. Mine is hearty and smoky, and if it’s lying around, I’ll also throw in a can of beer for good taste and in keeping with the spirit of a good night on the town. Like the onion soup, you’ll want to make this ahead of time so you’re not faced with the prep-work when you and your friends just want to kick back and chow down after a long night. Using smoked bacon makes all the difference in the world because those beans are just begging for that rich, smoky flavor.
Equipment
- 1 Large Heavy Pot Preferably a Dutch oven or stockpot for even heat distribution.
- 1 Chef’s knife For chopping bacon, onions, and cilantro.
- 1 Cutting Board
- 1 Garlic Press Or fine grater for garlic.
- 1 Wooden Spoon or Spatula For stirring.
Ingredients
Main
- 10 slices bacon finely chopped
- 2 medium onions chopped (about 2 1/2 cups)
- 6 garlic cloves pressed
- 1 14 1/2-ounce can reduced-sodium chicken broth
- 1 1/2 cups canned chopped tomatoes
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 tablespoon chili powder
- 4 15 1/2-ounce cans black beans, drained but not rinsed
- Kosher salt and freshly ground black pepper
- 1 bunch cilantro
- juice of 1/2 lime
- Thinly sliced scallions for garnish
- Sour cream for garnish
- Grated cheddar for garnish
Instructions
- Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
- Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.
Notes
Rendering bacon slowly is key to building the smoky base; ensure it’s truly crispy before adding onions. While the recipe suggests not rinsing beans, a quick rinse can reduce sodium if preferred, though it might slightly reduce thickness. For enhanced depth, consider adding a dark beer or a splash of dry red wine after the bacon and aromatics, allowing it to reduce before adding broth. The lime juice and fresh cilantro stirred in at the end brightens the rich soup significantly. This soup benefits immensely from sitting overnight for flavors to meld, making it an excellent make-ahead option.
7. Easy French Dip Sandwiches
Tender beef, melted cheese, and decadent au jus meld in these sandwiches that taste like a diner classic without costing restaurant prices.
This recipe makes clever use of everyday ingredients, packing big flavor with no need to spend hours in the kitchen. It’s a treat-night dinner that’s budget-friendly enough for any weeknight.
French Dip Sandwiches
This easy recipe crafts classic French Dip Sandwiches featuring tender deli roast beef generously dipped in a rich, savory au jus. The flavorful sauce, made with shallots and beef consomme, is simmered to perfection. Simply pile the infused meat into split torpedo rolls and serve with extra dipping sauce for a comforting and satisfying meal that comes together quickly.
Equipment
- 1 Large, Shallow Skillet
- 1 Whisk
- 1 Kitchen Tongs
- 1 Cutting Board
- 4 Small Ramekins or Soup Cups For serving individual portions of au jus
Ingredients
Main
- 2 tablespoons butter
- 1 shallot chopped
- 1 tablespoon all-purpose flour
- 1 jigger dry sherry optional
- 2 cans beef consomme found on broth and soups aisle or beef broth
- 1 1/2 pounds deli sliced roast beef
- Grill seasoning blend for steak such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
- 4 torpedo sandwich rolls split
Instructions
- In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
- Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.
Notes
For a truly exceptional French Dip, ensuring your au jus is rich and flavorful is paramount. When whisking in the flour and consomme, do so slowly and consistently to prevent lumps, creating a silky-smooth sauce. A gentle simmer will deepen its beefy essence. While the recipe suggests deli roast beef, consider briefly warming the meat in the simmering au jus just before assembly; this will infuse it with flavor and tenderness without overcooking. For the rolls, a quick toast under the broiler or in a pan will add structural integrity, preventing sogginess, and a pleasant textural contrast. Experiment with different types of rolls – a crusty roll holds up well, while a softer one offers a more comforting bite. For an extra layer of flavor, a pinch of dried thyme or a bay leaf can be added to the simmering au jus.
8. Ham, Broccoli, and Rice Casserole
This casserole is the epitome of thrifty cooking. Leftover ham and rice and broccoli come together to make a healthy, satisfying dinner at little cost.
It’s flexible, too add peas, carrots, or corn to make do with what you have. The richness of the sauce and complementary tastes make this a favorite in the family that’s as functional as it is tasty.
Chicken Broccoli Casserole
This comforting casserole features tender shredded chicken and crisp-tender broccoli layered over fluffy white rice, all enveloped in a rich, creamy sauce made with condensed soup, sour cream, mayonnaise, and a hint of lemon. Baked until bubbly and golden with a generous Cheddar topping, it’s a hearty and satisfying dish perfect for a family meal.
Equipment
- 1 9×13 inch Baking Dish
- 1 Large Stockpot For cooking chicken
- 1 Medium Pot For blanching broccoli
- 1 Large Mixing Bowl For combining the sauce
- 1 Box Grater For grating cheddar cheese
Ingredients
Main
- Nonstick cooking spray or butter for the baking dish
- 4 boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1 medium head broccoli cut into small florets
- 2 cups cooked white rice
- One 10-ounce can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 10 ounces Cheddar grated (about 2 1/2 cups)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
- Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
- Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
- Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.
Notes
Achieving the perfect texture is key in casseroles. When boiling the chicken, ensure it’s just tender to avoid a dry, stringy result; allowing it to cool before shredding helps maintain moisture. For the broccoli, blanch it until crisp-tender, as it will continue to cook in the oven; overcooked broccoli becomes mushy. Consider toasting a generous topping of Panko breadcrumbs mixed with melted butter and a pinch of paprika for an irresistible crispy crust. For an elevated flavor profile, use a high-quality, low-sodium chicken broth instead of water for boiling the chicken, and consider adding a touch of dry mustard or a dash of hot sauce to the sauce mixture for a subtle kick.
9. Slow Cooker Enchilada Quinoa
Let your slow cooker do the work with this nutrient-packed dish. Quinoa, enchilada sauce, and seasonings transform into a hearty, protein-rich meal with almost no hands-on time.
It’s easy to customize with beans, vegetables, or corn, and it reheats well for leftovers. This recipe is proof that healthy, flavorful cooking doesn’t have to be time-consuming or expensive.
Slow Cooker Enchilada Quinoa Recipe
This slow cooker recipe simplifies making a hearty, flavorful Enchilada Quinoa. Combining chicken, quinoa, beans, corn, and bell peppers with a zesty enchilada sauce and spices, it’s a convenient one-pot meal. Ideal for busy weeknights, offering a nutritious and satisfying Mexican-inspired dish.
Equipment
- 1 Slow Cooker
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Cups and Spoons
- 1 Can Opener
Ingredients
Main
- 1 cup uncooked quinoa
- 1/2 yellow onion diced
- 1 green bell pepper diced
- 1/2 jalapeño minced seeds and ribs removed for a more mild flavor
- 2 cloves garlic pressed or minced
- 1 15 oz can diced tomatoes
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can corn drained
- 1/2 cup chicken broth
- 1 28 oz can enchilada sauce
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 8 oz boneless skinless raw chicken breasts
- 1 cup shredded cheddar cheese optional
Instructions
- Dice the yellow onion, green bell pepper, and mince the jalapeño (removing seeds and ribs for less heat). Press or mince the garlic.
- Thoroughly rinse the uncooked quinoa under cold water until the water runs clear; drain well.
- Drain and rinse the black beans, and drain the corn.
- Combine the rinsed quinoa, diced onion, bell pepper, minced jalapeño, pressed garlic, canned diced tomatoes (undrained), black beans, corn, chicken broth, enchilada sauce, chili powder, cumin, salt, and black pepper in a slow cooker.
- Add the boneless, skinless raw chicken breasts on top of the mixture in the slow cooker.
- Stir all ingredients gently to combine, ensuring the chicken breasts are somewhat submerged in the liquid.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shredded, and the quinoa is tender.
- Once cooked, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken, then return the shredded chicken to the slow cooker.
- Stir the shredded chicken back into the quinoa mixture. If using, stir in the shredded cheddar cheese until melted and well combined.
- Taste and adjust seasonings if necessary. Serve hot, garnished as desired.
Notes
1. Always rinse quinoa thoroughly to remove saponins and prevent a bitter taste. For a deeper, nuttier flavor, lightly toast it in a dry skillet before adding.2. Adjust the jalapeño and chili powder to your preferred spice level. A pinch of smoked paprika can add complexity.3. The chicken should be easily shredded after cooking; stir it back in for even distribution.4. Monitor liquid levels in your slow cooker; if the quinoa seems too wet, cook with the lid ajar for the last 30 minutes.5. Enhance presentation and flavor with fresh cilantro, a squeeze of lime, or a dollop of Greek yogurt/sour cream upon serving.
10. Tostadas – 10 Minute Dinner
Tortillas topped with your desired beans, cheese, vegetables, or meat provide a speedy, enjoyable meal.
Tostadas are also great for creative leftover utilization just pile on what you have, and you’ve created a colorful, individualized meal in a minute. And they’re interactive, allowing everyone at the table to create his or her own version.
Fish and White Bean Tostadas
These Fish and White Bean Tostadas offer a vibrant, easy-to-make meal. Delicate white fish is marinated and broiled, then layered on crispy corn tortillas with savory white beans, fresh pineapple-avocado salsa, and a dollop of sour cream. It’s a balanced dish combining fresh flavors, varied textures, and a zesty finish, perfect for a light yet satisfying lunch or dinner.
Equipment
- 1 Baking Sheet For broiling the fish.
- 1 Medium Saute Pan For frying tortillas and preparing white beans.
- 2 Small Mixing Bowls For marinating fish and preparing salsa.
- 1 Tongs Useful for flipping tortillas and fish.
- 1 Whisk or fork For mixing the fish marinade.
Ingredients
Main
- 1 lime zested and juiced, plus lime wedges for garnish
- 2 cloves garlic minced
- 2 tablespoons extra-virgin olive oil plus extra for baking sheet
- Kosher salt and freshly ground black pepper
- 1 pound white fish fillets like tilapia, flounder, sole, skin discarded and cut into finger-sized pieces
- 1/4 cup vegetable oil
- 8 6-inch corn tortillas
- Sauteed White Beans recipe follows
- 1/2 cup shredded purple cabbage
- Pineapple and Avocado Salsa recipe follows
- Sour cream for garnish
- 2 tablespoons extra-virgin olive oil
- 1/2 white or yellow onion finely chopped
- Kosher salt
- 1 clove garlic minced
- 1 teaspoon ground cumin
- 1/2 cup white wine
- 1 1/2 cups cooked navy beans
- 2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried
- Freshly ground black pepper
- 1 14-ounce can sliced pineapple in juice, drained and juices reserved
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 1 small jalapeno seeds removed and diced
- Kosher salt and freshly ground black pepper
- 1/2 red onion finely chopped
- 1 medium avocado halved, pitted and flesh cubed
- 2 tablespoons minced cilantro leaves
Instructions
- In a small bowl, combine the lime juice, zest, garlic and olive oil. Season with salt and pepper, to taste. Put the fish in a baking dish and pour the marinade on top. Marinate for no more than 15 to 30 minutes. Meanwhile, preheat the broiler or grill. Lightly coat a baking sheet with olive oil. Remove the fish from the marinade and arrange on the baking sheet, making sure to leave space between the pieces. Broil until just cooked through, about 4 to 5 minutes.
- Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Fry the corn tortillas, 1 at a time, just until crisp, flipping halfway through to brown both sides. Drain on paper towels and salt while still hot.
- To assemble the tostadas: Layer each tostada first with Sauteed White Beans, then the fish. Top with the shredded cabbage and Pineapple and Avocado Salsa. Garnish with a dollop of sour cream and a squeeze of a lime wedge.
Notes
For the fish, adhering strictly to the marinating time (15-30 minutes) is crucial; prolonged acid exposure will ‘cook’ the delicate fillets, leading to a tough texture. When broiling, monitor closely as thin fish cooks rapidly; a slight undercook is preferable to dry, overcooked fish. For the tortillas, ensure your oil is at the right temperature for even crisping—too low, and they’ll be greasy; too high, and they’ll burn. Salt them immediately upon draining. The pineapple and avocado salsa benefits immensely from fresh, ripe ingredients; adjust the jalapeño to taste. A squeeze of fresh lime juice at the end brightens all components and ties the dish together.
11. Mediterranean Quesadillas
A modern twist on an old standby, Mediterranean-themed fillings such as spinach, feta, and olives are used in these quesadillas.
They’re an affordable way to bring new flavors to your weekly meal plan, using budget-friendly tortillas as the base. Add roasted vegetables or leftover chicken for extra protein, and you’ve got a light yet satisfying dinner.
Mediterranean Quesadillas
This recipe offers a quick and flavorful twist on traditional quesadillas, infusing them with Mediterranean notes. Large tortillas are filled with a vibrant mix of pesto, sun-dried tomatoes, mozzarella or provolone, and crumbled feta cheese, then pan-fried until golden and the cheese is melted.
Equipment
- 1 Large Non-stick Skillet or Griddle
- 1 Spatula for flipping
- 1 Cutting Board
- 1 Chef’s knife for slicing
- 1 Small Spoon or Spreader for pesto
Ingredients
Main
- 4 burrito size tortillas
- 1 4 oz jar sun dried tomatoes packed in oil
- 1/2 cup pesto
- 12 slices mozzarella or provolone cheese
- 1 4 oz container crumbled feta cheese
Instructions
- Prepare the ingredients: If using sun-dried tomatoes packed in oil, lightly drain them to prevent the quesadillas from becoming too greasy.
- Assemble the first quesadilla: Lay one burrito-size tortilla flat on a clean surface.
- Spread the pesto: Spread half of the pesto evenly over one half of the tortilla, leaving a small border.
- Layer the cheeses and tomatoes: Evenly layer half of the mozzarella or provolone slices over the pesto, followed by half of the drained sun-dried tomatoes and half of the crumbled feta cheese.
- Fold the tortilla: Fold the empty half of the tortilla over the fillings to create a half-moon shape.
- Heat the skillet: Lightly grease a large non-stick skillet or griddle with a bit of the sun-dried tomato oil or olive oil, and heat over medium-low heat.
- Cook the quesadillas: Carefully place the assembled quesadilla into the hot skillet. Cook for 3-5 minutes per side, or until golden brown and crispy, and the cheese is fully melted and bubbly.
- Repeat the process: Remove the cooked quesadilla from the skillet. Repeat the assembly and cooking steps for the remaining tortillas and fillings.
- Rest and slice: Transfer the cooked quesadillas to a cutting board. Let them rest for a minute to allow the cheese to set slightly.
- Serve: Cut each quesadilla into wedges using a chef’s knife and serve immediately while warm.
Notes
To achieve a perfectly crisp exterior and gooey interior, cook the quesadillas over medium-low heat. This allows the cheese to melt thoroughly without burning the tortilla. Consider using a brush to lightly coat the tortillas with a little oil from the sun-dried tomatoes for extra flavor and browning. For enhanced richness, a small pat of butter can be added to the pan. If the quesadillas are browning too quickly, reduce the heat. To elevate the dish, serve with a side of plain Greek yogurt or a fresh cucumber-dill salad for a refreshing contrast.
12. Chicken Mozzarella Pasta
This dish combines pasta, chicken, and melted mozzarella for a warm, comforting meal. The base ingredients are inexpensive and easy to find, making it an ideal go-to for busy families.
You can incorporate vegetables such as zucchini or bell peppers to add nutrition without increasing the price. The cheesy, creamy texture at the end makes it a favorite among children and adults.
Chicken Mozzarella Pasta
This quick and easy Chicken Mozzarella Pasta recipe delivers a flavorful, comforting meal in just 16 minutes. Penne or rigatoni is tossed with perfectly seared chicken, caramelized onions, garlic, and a rich marinara sauce infused with red pepper flakes. Finished with fresh mozzarella, Parmesan, and basil, it’s a perfect weeknight dinner.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet For searing chicken and simmering sauce
- 1 Colander For draining pasta
- 1 Chef’s knife For dicing and cutting
- 1 Cutting Board For preparing ingredients
Ingredients
Main
- 1 pound penne or rigatoni
- 2 tablespoons olive oil plus more for drizzling
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 2 cloves garlic minced
- 1 large onion finely diced
- One 25-ounce jar good-quality marinara sauce
- 1/2 teaspoon crushed red pepper flakes or more to taste
- 2 tablespoons minced fresh parsley
- 8 ounces fresh mozzarella cut into medium cubes
- 1/4 cup Parmesan shavings plus grated Parmesan, for serving
- 12 basil leaves cut into chiffonade
Instructions
- Cook the pasta according to the package directions.
- Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
- In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
- Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
- Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
- Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!
Notes
For optimal chicken flavor and texture, ensure the skillet is hot and avoid overcrowding; cook in a single layer until a deep golden crust forms. The ‘deep golden’ onions are crucial for building the base flavor, providing a sweet, caramelized depth to the sauce. When adding fresh mozzarella, ensure the sauce is piping hot to achieve a smooth, melt-in-your-mouth texture without overworking the cheese, which can make it stringy. Always finish with fresh herbs like parsley and basil chiffonade for vibrant aroma and visual appeal; add them just before serving to preserve their freshness. Adjust red pepper flakes to personal preference for a balanced heat.
13. Ham Chicken Rice Casserole
This casserole combines two proteins with rice to make a full, filling dinner that’s both budget-friendly and flexible.
It’s a wonderful way to repurpose leftover ham or chicken, and you can also include vegetables for added color and flavor. The end result is a satisfying bake that’s economical without breaking the bank.
French Bread Pizzas
This recipe offers a versatile and easy way to create delicious French bread pizzas. Using deli rolls or baguettes as a base, you can customize them with various toppings like classic pepperoni, savory Canadian bacon and pineapple, fresh Greek salad, or hearty ground beef. A two-stage baking process ensures a perfectly crisp crust and bubbly, golden cheese, making for a quick and satisfying meal.
Equipment
- 1 Baking Sheet Large enough to accommodate the bread halves.
- 1 Large Skillet Essential for browning ground beef for hamburger varieties.
- 1 Sharp Knife For halving rolls and chopping various toppings.
- 1 Cutting Board For safe and efficient preparation of ingredients.
- 1 Mixing Bowl For tossing fresh salad components for Greek salad pizzas.
Ingredients
Main
- 6 deli rolls or small baguettes halved
- One 24-ounce jar marinara sauce
- 1 jar prepared pesto optional
- Five 8-ounce packages fresh mozzarella sliced
- 5 ounces Canadian bacon slices halved
- 8 ounces canned pineapple chunks
- 5 tablespoons olive oil
- Salt and freshly ground black pepper
- One 12-ounce jar Kalamata olives chopped
- 8 ounces crumbled feta
- 4 ripe tomatoes diced rough
- 1/2 English cucumber seeded and diced
- 1/2 bunch fresh parsley chopped
- 1 cup sliced pepperoni
- 6 to 7 jalapenos sliced
- Sliced Roma tomatoes for topping
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/2 bunch fresh basil
- Olive oil for sauteing
- 1 pound ground beef
- 1 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 8 ounces grated Cheddar
- 1 pound browned ground beef
- Chopped romaine lettuce for topping
- Diced tomatoes for topping
Instructions
- For the pizza base: Preheat the oven to 375 degrees F.
- Lay the rolls cut-side up on a large baking sheet. Top each half with marinara sauce (or pesto for the tomato basil pizzas), followed by the mozzarella. Then add your toppings of choice. See below for directions for assembling specific pizzas.
- Once the pizzas are assembled, put the baking sheet on the lowest rack for 8 to 10 minutes. Then turn up the heat to 425 degrees F and put the sheet on the highest rack until the cheese starts to bubble a bit and turns golden. Remove and serve immediately! Cut the pizzas in half right across the middle so there are mini French bread pizzas for everyone.
- Pizza Varieties:
- For the Canadian bacon and pineapple pizzas: Top with the Canadian bacon slices and pineapple and bake according to the directions above.
- For the Greek salad pizzas: Leave off the sauce and brush the sliced rolls with 2 tablespoons of the olive oil; sprinkle with salt and pepper. Top with the mozzarella and bake according to the directions above.
- While the pizzas are baking, toss together the olives, feta, tomatoes, cucumbers, parsley, the remaining 3 tablespoons olive oil and salt and pepper to taste in a medium bowl. Top the cooked pizzas with the chopped Greek salad.
- For the pepperoni and jalapeno pizzas: Top with the pepperoni and jalapeno slices and bake according to the directions above.
- For the tomato basil pizzas: Use pesto instead of the marinara sauce, and top with the tomato slices. Drizzle with the olive oil and sprinkle with salt and pepper. Bake according to the directions above. Top the cooked pizzas with basil leaves.
- For the hamburger pizzas: Heat the olive oil in a skillet over medium-high heat. Add the ground beef, red pepper flakes and salt and pepper and saute until the beef is no longer pink. Top the rolls with the sauteed ground beef and bake according to the directions above.
- For the hamburger taco pizzas: Top with the Cheddar and ground beef and bake according to the directions above. Top the cooked pizzas with the chopped lettuce and tomatoes.
Notes
Achieving the perfect French bread pizza hinges on managing moisture and heat. For a crisp base, avoid oversaturating the bread with sauce. The two-stage baking process is crucial: starting on the lowest rack ensures the bread heats through and crisps without burning the cheese, while the higher rack finishes with a beautiful golden crust. Fresh mozzarella is ideal for its melty quality, but ensure it’s not too wet; patting it dry slightly can prevent a soggy top. Don’t hesitate to experiment with the vast array of toppings suggested; fresh herbs like basil added after baking enhance flavor and presentation.
14. French Bread Pizzas
Transform a French bread loaf into a crispy, cheesy pizza crust for an instant dinner that tastes like a indulgence.
Top it with whatever is on hand from traditional pepperoni to leftover veggies and you’ve got a do-it-yourself meal ready in minutes. It’s a low-budget, fun alternative to delivery.
Chicken Noodle Casserole
This casserole based on a favorite soup will satisfy any comfort food craving. Partially cooking the egg noodles allows them to soak up the flavorful sauce without becoming too soft.
Equipment
- 1 Large Pot For boiling noodles
- 1 Large Dutch Oven or Pot For preparing the sauce
- 1 3-Quart Casserole Dish For baking
- 1 Whisk
- 1 Strainer For draining noodles
Ingredients
Main
- 6 tablespoons unsalted butter plus more for greasing dish
- Kosher salt
- 12 ounces extra-wide egg noodles
- 10 ounces white mushrooms halved or quartered
- Freshly ground pepper
- 1/3 cup all-purpose flour
- 1 1/2 cups frozen pearl onions thawed
- 1 medium carrot halved lengthwise and sliced thinly across
- 1 large stalk celery sliced thinly
- 2 sprigs fresh thyme
- 1/2 cup dry white wine or vermouth
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded rotisserie chicken skin and bones discarded
- 2 tablespoons chopped parsley
- 1 cup shredded Gouda about 4 ounces
Instructions
- Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish.
- Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.
- Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.
- Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda.
- Bake until bubbly and brown on top, 40 to 45 minutes.
Notes
1. Ensure noodles are truly al dente; they will continue to absorb liquid and cook in the oven, preventing a mushy texture. 2. Thoroughly brown the mushrooms to develop deep umami flavors, essential for the casserole’s depth. 3. When making the roux, whisk consistently to avoid lumps and ensure a smooth, velvety sauce. 4. Season judiciously at each stage, tasting as you go, to build balanced flavor. 5. The Gouda provides a lovely nutty, slightly sweet counterpoint to the savory chicken and vegetables; consider a mix of Gruyere for added complexity if desired.
15. Chicken Noodle Casserole
Chicken, egg noodles, and a rich sauce bake together to form the ultimate comfort food. It’s budget-friendly, simple to prepare, and can be supplemented with frozen peas, carrots, or broccoli.
This casserole is comforting, satisfying, and suitable for any evening of the week. It’s a good reminder that simple, old standbys can make some of the best meals.
Final Thoughts
These 15 recipes demonstrate that it’s possible to dine well without breaking the bank or committing hours of time to cooking. From speedy stovetop dinners to rich baked casseroles, every single one of them is constructed from easy-to-use, affordable ingredients. With a well-stocked pantry containing essentials and a few savvy recipe selections that utilize what you have on hand, you can have dinners just as delicious as takeout for a fraction of the cost.
