Let’s be honest, parenting is a wild ride, and when you’re feeding a crew as big as mine yep, eleven kids! lunch can feel like a daily high-stakes challenge. Between juggling school schedules, after-school activities, and the never-ending quest to keep the grocery budget from spiraling out of control, lunch often gets pushed to the back burner. But it doesn’t have to be a stressful scramble or a boring repeat of the same old sandwiches. Over the years, I’ve fine-tuned a lineup of cheap, easy, and downright delicious lunches that my kids (from toddlers to teens) actually get excited about. I’m thrilled to share these game-changing recipes that have saved my sanity and my wallet.
Feeding a big family on a budget isn’t just about cutting corners; it’s about getting creative with what you’ve got. With grocery prices climbing, I’ve learned to lean on pantry staples, bulk buys, and the magic of meal prep to stretch every dollar. These lunches aren’t just meals they’re survival tools, designed to be doubled or tripled to feed my hungry horde. Every recipe has gone through the ultimate test: a whole year of family taste tests, and only those that received a definite “Make it again!” were selected.
So, pour yourself a coffee, take a deep breath, and let’s get started with these lifesaving lunch ideas that’ll make your days a breeze and your family happier.
Here are my top budget-friendly tips to keep your lunch game strong:
- Plan ahead: Check your pantry before shopping to avoid buying duplicates.
- Batch cook: Make big batches of soups, salads, or proteins to use over multiple days.
- Buy smart: Stock up on staples like rice, beans, eggs, and cheese from store brands or in bulk.
- Use leftovers: Turn last night’s dinner into today’s lunch to save time and money.
1. Peanut Butter & Banana Sandwich
This old-school pairing is a hug in sandwich form, and it’s an absolute life-saver in our home. Peanut butter and banana sandwiches are more than a throwback treat; they’re a protein-rich powerhouse that keeps my children going throughout their active days. Whether my five-year-old is constructing LEGO skyscrapers or my teenager is wrestling with algebra, this lunch provides energy and happiness with no hassle.
It’s fast, cheap, and always a winner, regardless of how hectic the morning may be. Why this sandwich is a budget superhero is that it is so simple. A jar of peanut butter and a bunch of bananas can stretch quite far, particularly if you purchase them in bulk. I’m a fan of using whole wheat bread because it adds extra fiber, which keeps those fuller bellies satisfied for longer, buying you more time before the inevitable “I’m starving!”cries. In addition, the creamy peanut butter spread with the ripe, sweet bananas is a combination of flavors that is guaranteed to bring out the smiles, even from my finicky eaters.
Customization is where this lunch shines. My older kids love adding a sprinkle of cinnamon or a drizzle of honey for a fun twist, while my little ones stick to the classic. It takes less than five minutes to whip up, making it perfect for those mornings when I’m packing lunches at lightning speed. Here’s why it’s a staple in our rotation:
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
2. Egg Salad Sandwich
The egg salad sandwich is a timeless classic that’s been winning hearts in my family for years. It’s a budget-friendly dream, turning a handful of inexpensive eggs into a creamy, protein-packed lunch that everyone loves. With just a few ingredients hard-boiled eggs, a bit of mayo, a dash of mustard, and some seasoning you’ve got a sandwich that feels indulgent but costs pennies per serving. It’s like magic on bread. My secret to making this a weeklong winner is boiling a big batch of eggs on Sunday. I’ll cook a dozen or two, and suddenly, I’ve got the base for multiple lunches ready to go.
Mix up a bowl of egg salad, and it’s versatile enough to spread on bread, stuff into wraps, or even serve over lettuce for a low-carb option. This “cook once, eat twice” trick is a game-changer when you’re feeding a crowd, saving me precious time during the week.
My favorite thing about it is how satisfying and comforting this lunch is. The protein of the eggs keeps my children concentrated and energized, whether they’re in school or playing in the backyard. And, most importantly, it’s infinitely customizable add chopped pickles for some crunch or a dash of paprika for a bit of kick. It’s a winner that shows you don’t have to use fancy ingredients to create a dish that tastes like a treat.
- Affordable: Eggs are one of the most affordable sources of protein.
- Kid-friendly: Creamy texture and slight flavor win over kids of all ages.
- Make-ahead: Egg salad is good for days in the fridge.
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
3. Hummus & Veggie Wrap
When I want lunch that’s fresh, quick, and veggie-tastic, the hummus and veggie wrap is my answer. This colorful meal is a complete success for getting extra veggies into my kids’ meals without them complaining at all. Simply slather a big dollop of hummus on a tortilla, add sliced cucumbers, shredded carrots, and a handful of spinach, and roll it up. It’s pretty, crunchy, and so simple, even my tweens can whip it up themselves.
The fact that you can use anything makes this wrap a superstar. Had leftover roasted veggies from dinner? Add them in. All that’s in the fridge are bell peppers or zucchini? They’re perfect too. Hummus is an affordable treasure filled with protein and fiber and I frequently make my own using canned chickpeas to save even more money. This wrap is a great way to get rid of odds and ends, minimizing food waste while making lunch interesting.
Portability is another thing I adore about this option. It’s ideal for school lunch or snacking on the run while out running errands. My children love that they get to personalize their wraps, so they are more inclined to eat all of it. It’s evidence that meat-free meals are filling and fantastic, and all without breaking the bank on groceries.
- Stash-around veggie boost: Convenient means of packing nutrition without a struggle.
- Fridge-friendly: Use any veggies available.
- Instant assembly: Takes less than five minutes.
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
4. Grilled Cheese and Tomato Soup
Is there anything cozier than a drippy grilled cheese sandwich served with a bowl of warm tomato soup? This combination is the ultimate comfort food on a budget, evoking memories of warm childhood lunches. At our house, it’s a mainstay on cold days or when we all just need a little love. It’s easy, inexpensive, and sure to put everyone in a good mood. The simplicity of this dish is in its fewer ingredients. Bread and cheese are staples in my kitchen, and a tomato soup can is an easy solution when I am too busy.
For added flavor, I will often make a pot of creamy tomato soup using my Instant Pot and freeze some for later ideal for busy weeks. The children enjoy dipping their crunchy sandwiches into the creamy, tangy soup, and I enjoy how little work it takes to get it all together.
This lunch is also an excellent opportunity to involve my older children in the kitchen. They can make their own grilled cheese, which is a break for me and a life lesson for them. It’s a reminder that it doesn’t take a lot of expensive ingredients to make something really satisfying.
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
5. Tuna Salad Wrap
Canned tuna is a budget hero, and the tuna salad wrap is evidence that cheap tastes great. It can be made in minutes mix tuna with mayo, chop some celery for crunch, and wrap it in a tortilla with a fresh lettuce leaf. It’s a protein-rich meal that satisfies my children and keeps them full and content whether they’re at school or home for the day.
I adore how convenient tuna salad is. My kids like things their own way some put pickles in, others add a little dill or even a pinch of hot sauce for an extra kick. Prepping a large quantity at the beginning of the week allows me to keep it refrigerated and have it ready for rapid wrap assembly, the “cook once, eat twice” ideal. It’s a Godsend when I’m multi-tasking galore.
This wrap is also a great way to stretch protein dollars. Canned tuna is affordable, especially when bought in bulk, and it’s packed with nutrients to keep everyone energized. Pair it with some fruit or veggie sticks, and you’ve got a balanced, budget-friendly lunch that feels like a treat.
- Protein powerhouse: Tuna keeps kids full and focused.
- Customizable: Add your favorite mix-ins to suit different tastes.
- Time-saver: Prep ahead for grab-and-go lunches.
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
6. BLT (Bacon, Lettuce, Tomato)
The BLT is a crunchy, meaty classic that adds a little bit of decadence to our lunch platter without costing an arm and a leg. The crunch of crispy bacon, freshness of lettuce, and sweetness of tomatoes sandwiched between two slices of bread is complete bliss. My children rejoice when they spot BLTs on the menu, and I appreciate how simple it is to prepare for a gathering.
To make this affordable, I will sometimes substitute regular bacon with turkey bacon, which tends to be less expensive and lighter. It still provides that smoky, crunchy yum that my family loves. Fresh ingredients such as lettuce and tomatoes can be purchased on sale or even cultivated in a tiny backyard garden, something we’ve recently begun doing to save a little more. It’s an easy way to make this lunch a treat without being extravagant.
Assembly is a breeze, whether you’re cooking bacon fresh or using pre-cooked strips for speed. Serve it with some carrot sticks or a handful of chips, and you’ve got a complete meal that feels like a treat. The BLT proves that simple ingredients can create something extraordinary.
- Budget hack: Turkey bacon saves money without sacrificing flavor.
- Quick prep: Ready in minutes for busy days.
- Crowd-pleaser: Loved by kids and adults alike.
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
7. Avocado & Egg Toast
Avocado and egg toast adds a contemporary, hip touch to our lunch menu, but it’s amazingly economical and satisfying. Mashed avocado with a fried or boiled egg on top of a slice of bread is a health-filled meal that tastes decadent without the high cost. My children adore the rich, earthy combination, and I adore the way it sustains them throughout their hectic afternoons.
Eggs are a budget MVP, provided you purchase them in bulk or, as we do, keep a few chickens in the yard. Avocados are a splurge, but I’m scooping them up when they’re discounted or at a warehouse club store. The toast itself is a pantry item, so this is a meal that comes together easily at little cost. It’s ideal for one of those days when you feel like something healthy but don’t have time to make a production out of it.
This lunch is also very flexible. Boil the eggs in advance for easy assembly, or cook them fresh for a warm and comforting one. Add some chili flakes or a sprinkle of salt for added flavor. It’s a tasty way to feed a large family without spending too much.
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
8. Garden Salad with Hard-Boiled Eggs
A hard-boiled egg garden salad is evidence that less is more. This is not just a side dish it’s a full lunch that’s light, refreshing, and full of protein. Lettuce that’s crisp, tomatoes that are juicy, cucumbers that are cool, and eggs that are sliced add up to a meal that’s as affordable as it is filling. My kids enjoy the rainbow mixture, and I appreciate how easy it is to whip up.
The trick to this salad’s frugal magic is working with what you already have. Fresh garden or sale-purchased produce keeps expenses minimal, and hard-boiled eggs as a low-cost protein source. I boil a large quantity at the beginning of the week, and I’m set for salads, snacks, and sandwiches whenever I need them. A homemade vinaigrette using olive oil and vinegar is cheaper than bottled dressings and provides a bright zing.
This salad is infinitely flexible. Substitute with whatever vegetables you have shredded carrots, bell peppers, or spinach are all good choices. It’s a great way to clear out the fridge and serve a healthy, satisfying lunch that makes everyone happy.
- Fridge-clearer: Get rid of any fresh vegetables before they go bad.
- Protein boost: Eggs make it healthy and satisfying.
- Budget-friendly: Low-cost ingredients, high-taste.
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
9. Pasta Salad with Italian Dressing
Italian dressing pasta salad is an absolute crowd-pleaser and a budget winner. It’s ideal for lunchbox packing or using in the home, and it just gets better with time as the flavors all combine. Toss in some cooked pasta with whatever vegetables you have and a good zesty Italian dressing, and you have a meal that’s filling, colorful, and very cheap.
Pasta is one of the most affordable items in existence, particularly when purchased in bulk. I use whatever shape is on hand penne, rotini, or bowties all work perfectly. Then, I pillage the fridge for vegetables such as bell peppers, cherry tomatoes, or even leftover broccoli. Preparing my own dressing with olive oil, vinegar, and herbs is cost-cutting and allows me to adjust the flavor to our liking. It’s a meal prep dream that endures for days.
My children adore the cool, tangy flavor of this salad, and I appreciate how it stretches to provide for our large group. It’s flexible enough to be a main course or side dish, so it’s a staple during hectic weeks when money and time are scarce.
- Prep hero: Cook a large quantity for several lunches.
- Veggie-packed: Add extra nutrition without hassle.
- Super affordable: Pasta and vegetables go a long way.
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
10. Chickpea Salad
Chickpea salad is a plant-based powerhouse that’s as delicious as it is budget-friendly. With canned chickpeas, diced cucumber, red onion, lemon juice, and olive oil, you’ve got a fresh, zesty lunch that’s packed with protein and fiber. It’s a staple in our house because it’s so simple yet keeps everyone full and happy.
I adore the fact that chickpeas are so cheap canned or dried, they’re a bargain. Mashing them slightly provides a texture like tuna salad that my children love. The lemon juice provides a zesty zip, and the vegetables provide crunch and color. Serve it on lettuce cups, on bread, or on greens for a meal that’s something for everyone. Preparing a large quantity on Sunday night ensures lunches during the week are done.
This salad is a meat-free day lifesaver, proving that meals made with plants can be filling and satisfying. It’s a cheap, nutrition-packed alternative that’s ideal for a busy family wanting to save money without losing flavor.
- Protein-rich: Chickpeas keep children going for hours.
- Versatile: Serve in wraps, on bread, or as a topping for a salad.
- Frugal win: Cheap ingredients make for a satisfying meal.
11. Taco Salad (with Leftover Taco Meat)
Taco night is a hit with our family, and making leftovers into a taco salad is genius. This lunch turns last night’s seasoned meat into a colorful, crunchy salad that tastes like a special treat. With a layer of lettuce, leftover taco meat, salsa, cheese, and crushed tortilla chips, it’s a frugal way to turn dinner into lunch.
The best part of this salad is that it’s so customizable. Anyone can assemble their own using their preferred toppings sour cream, avocado, or a little extra salsa. It’s a perfect use for the half-full bags of chips or the remaining amount of salsa in the jar. The protein from the meat and the beans keeps my children full, and the vegetables provide freshness and crunch.
This dish is a testament to the magic of leftovers. It’s easy to prepare, saves on food waste, and doesn’t let lunch get boring. My children enjoy the Tex-Mex tastes, and I enjoy the time and money saved.
- Leftover magic: Transforms dinner leftovers into a new meal.
- Customizable: All can make their salad to suit their taste.
- Budget-friendly: Leverages pantry items and leftovers.
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
12. Fried Rice with Mixed Vegetables
Fried rice is my guilty pleasure for a fast, affordable lunch that’s a takeout taste without the hefty price tag. Made with leftover cold rice, a package of frozen vegetables, and an egg, it all comes together in less than 10 minutes. My children are wild for the salty, colorful combination, and I appreciate that it employs pantry staples and leftovers.
Secret to great fried rice is day-old rice it’s firmer and provides that restaurant texture. Frozen vegetables are a godsend, providing instant nutrition without having to chop. A dash of soy sauce and a drizzle of sesame oil serve to bring it together, but add in leftover chicken, pork, or tofu for added protein. It’s infinitely versatile and always a crowd-pleaser.
This is a budget superhero meal as it uses cheap ingredients and whatever is in your refrigerator. It’s filling, healthy, and great for serving a crowd on the cheap.
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
13. Rice and Beans
Rice and beans are the ultimate budget lunch, providing comfort, nutrition, and limitless versatility. It’s a classic combination that’s a mainstay in our home because it’s just so cheap and comforting. With one large pot of rice and beans, I can feed my entire crew and still have leftovers for another meal. It’s a busy week lifesaver.
Drying and cooking beans is less expensive than canned, and I prepare a gigantic batch and freeze it to use for meals later. Throw in some sautéed onions, garlic, and spices such as cumin or chili powder, and you have a seasoned foundation. Cheese, hot sauce, avocado, or a splash of lime allow everyone to add their own tastes and keep things new and interesting.
This dish is protein- and fiber-rich, so it’s a filling meal that keeps my children satisfied. It’s comforting, warm, and a reminder that few ingredients can be combined to make a real treat without breaking the bank.
- Extremely budget-friendly: Beans and rice are staples.
- Adjustable: Toppings allow for fun and flexibility.
- Meal prep win: Cook once, eat many times.
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
14. Lentil and Rice Pilaf
Our last lunch inspiration is the comforting, aromatic lentil and rice pilaf a true gem for cost-conscious families. Brown lentils are speedy to cook and cost pennies per serving, making them a weeknight superstar. Combined with rice and flavored with cumin and garlic, this one is a warm, comforting bowl of goodness my family can’t resist.
Begin by browning onions, carrots, and celery for a depth of flavor, and then add lentils, rice, broth, and spices. Simmer until all is tender and the flavors have melded together. The result is a high-protein, high-fiber dish that’s wonderful on its own or as a side. Leftovers are even more delicious the next day and freeze perfectly, so it’s a meal prep ideal.
This pilaf reminds us that low-cost ingredients can produce something extremely rewarding. It’s an affordable, comforting lunch that energizes my hectic crew and maintains our grocery expense under control.
- Budget rockstar: Lentils and rice bring little to the cost.
- Make-ahead: Freezes well for later lunches.
- Flavorful: Spices take plain ingredients up a notch.
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 have it, fellow parents 14 affordable, child-tested lunches that make filling up a large family a cinch! From timeless sandwiches to colorful salads and nourishing grain bowls, these recipes are simplicity, budget-friendliness, and deliciousness at their finest. They’ve been tested in my crazy kitchen and have received the highest endorsement of approval from my eleven children.
Whether lunch is being packed or a meal served at home is quick, these ideas will save you time, money, and worry. Frugality is not about skimping on nutrition or flavor, but rather making intelligent decisions. It’s easy to do when you plan a bit ahead, cook in bulk, and use leftovers imaginatively, preparing meals that not only feed your family well but also put a few extra dollars into your pocket for the adventures of life. So, dig in to these recipes, start cooking, and experience the pleasure of feeding your crew with love and cleverness!
