Childhood memories glow with the warmth of home cooking that remind us of the good old times kitchen tables, living room picnics, and the comforting scent of food staying in our hearts. They were not meals; they were enchantment, a mix of love, taste, and imagination. A recent Reddit thread brought out the collective “aha!” moment, with many of us discovering that a number of our childhood comfort foods, ranging from indulgent mac and cheese to simple sandwiches, were a product of economical needs. This bleak reality causes us to appreciate more our parents who maximized every dollar they spent on the dinner table to help support us.
Here are fourteen thrifty favorites that remain joyful and longed for, demonstrating that love and economy can make cheap ingredients memory food.
1. Kraft Mac and Cheese
That appliance-store-bright neon-orange color of Kraft Mac and Cheese was a childhood treat, a rich fantasy that brightened dinner plates. More than dinner, it was an institution of bargains, distributing smiles without emptying pockets. Conceived in the Great Depression, this boxed treasure produced a pennies-on-the-dollar one-pot meal, frequently jazzed with peas or tuna. Its creamy sauce and completely cooked pasta are still unmatched, a comforting hug in a bowl.
Kraft Mac and Cheese Tuna Casserole
Equipment
- 1 9×13 inch Baking Dish
- 1 Medium Saucepan
- 1 Large Mixing Bowl
- 1 Whisk (optional) for sauce
- 1 Spatula or Spoon for mixing
Ingredients
Main
- nonstick cooking spray
- 1 7.25 ounce package macaroni and cheese dinner mix (such as Kraft®)
- ¼ cup butter
- ¾ cup milk
- 1 10.5 ounce can condensed cream of chicken soup
- 1 15 ounce can sweet peas, drained
- 1 5 ounce can chunk light tuna, drained and flaked
- 1 cup shredded mild Cheddar cheese
- 1 â…“ cups French-fried onions
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with nonstick spray.
- Bring 6 cups water to a boil in a medium saucepan. Stir in macaroni from the box and cook for 7 minutes. Drain macaroni, then rinse under cold water and drain again. Set cheese sauce packet aside.
- Melt butter in the same saucepan over medium heat. Add milk and cheese sauce packet; mix well. Stir in condensed soup and cook until heated through, about 3 minutes.
- Combine drained macaroni, peas, and tuna in a bowl. Fold in the cheesy soup mixture. Pour mixture into the prepared baking dish.
- Bake in the preheated oven for 30 minutes. Sprinkle with Cheddar cheese, then sprinkle French-fried onions over top. Bake until onions are brown and cheese is melted, another 5 minutes.
Notes
Now that we are grown up, we value parents who made the cheap meal seem like a special occasion, a test of their creativity and love.
2. Spaghetti and Ketchup
Before high-end pasta sauce took over the aisles of the grocery store, spaghetti and ketchup was the dinner champion. The sweet-tangy meal, stirred with kitchen-cabinet staple ketchup, was common fare at many a dinner table, wolfed down with relish. It wasn’t until years later that we knew it was a budget-friendly substitute for more expensive tomato sauces, one born out of necessity. Parents reached for a condiment and made something tasty out of it, and they were smart.
Filipino Spaghetti
Equipment
- 1 Large Pot For boiling spaghetti
- 1 Large Skillet or Dutch Oven For preparing the meat sauce
- 1 Chef’s knife For chopping aromatics and hot dogs
- 1 Cutting Board
- 1 Wooden Spoon or Spatula For stirring and breaking up meat
Ingredients
Main
- 2 pounds spaghetti
- 1 tablespoon vegetable oil
- 1 head garlic minced
- 1 onion chopped
- 1 pound ground beef
- 1 pound ground pork
- salt and pepper to taste
- 1 26.5 ounce can spaghetti sauce
- 1 14 ounce jar banana ketchup
- 0.25 cup white sugar
- 0.5 cup water
- 1 pound hot dogs sliced diagonally
- 0.5 cup shredded Cheddar cheese
Instructions
- Cook spaghetti according to package directions until al dente; drain well and set aside.
- In a large pot or deep skillet, heat vegetable oil over medium heat. Add minced garlic and chopped onion, sautéing until softened and fragrant, about 3-5 minutes.
- Add ground beef and ground pork to the pot. Cook, breaking up the meat with a spoon, until thoroughly browned and no pink remains. Drain any excess fat.
- Season the browned meat with salt and pepper to taste.
- Stir in the spaghetti sauce, banana ketchup, white sugar, and water. Mix well to combine all ingredients.
- Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes, stirring occasionally to prevent sticking.
- Add the diagonally sliced hot dogs to the simmering sauce and continue to cook for another 5-10 minutes, or until the hot dogs are heated through.
- Taste the sauce and adjust seasoning, adding more sugar if a sweeter profile is desired, or more salt/pepper.
- Toss the cooked spaghetti directly into the sauce, ensuring all strands are evenly coated.
- Serve hot, garnished generously with shredded Cheddar cheese on top.
Notes
The homespun flavor of this humble dish reminds us that to be flavorful does not require gourmet foods only imagination and a dash of love.
3. Beans and Rice
Beans and rice, the world standard, capped most kid tables with its meaty, reassuring depth. This duo, infinitely adaptable, could be enhanced by a sprinkle of salt, garlic, or sausage, making staples a feast. Cheap and healthy, it filled out the cash while minxing the belly. Children, we wolfed its soft, reassuring mouthful; adults, we marvel at the parent deception that turned it into a staple favorite.
Poor Man’s Burrito Bowls
Equipment
- 1 Large Mixing Bowl
- 1 Measuring Spoons
- 1 Chef’s knife
- 1 Cutting Board
- 1 Spatula or Large Spoon For mixing ingredients
Ingredients
Main
- * 6 cup cooked rice $1.04
- * 2 cup black bean* $0.60
- * 1/2 tsp cumin $0.05
- * 1/4 tsp garlic powder $0.02
- * salt to taste $0.02
- * 2 cup salsa $1.59
- * 6 oz shredded cheese cheddar or pepper jack $1.88
- * 1 bunch green onion $0.75
Instructions
- Ensure rice is cooked and cooled to room temperature if preparing in advance.
- If using canned black beans, rinse them thoroughly under cold water in a colander and drain well.
- In a large mixing bowl, combine the cooked rice and the rinsed, drained black beans.
- Add the cumin, garlic powder, and salt to the rice and bean mixture. Mix thoroughly with a spatula or large spoon to distribute the spices evenly.
- Finely chop the green onions. Reserve some for garnish if desired.
- Stir in the salsa until all ingredients are well combined. Taste the mixture and adjust seasoning as needed.
- To assemble, portion the mixture into individual serving bowls.
- Top each bowl generously with shredded cheese.
- Garnish with the remaining chopped green onions.
- Serve immediately or portion into airtight containers for convenient meal prep throughout the week.
Notes
Whether “beans and rice” or “rice and beans,” it’s a testament to sustenance and creativity.
4. Ramen Noodles
Instant noodles, from Maruchan to the present-day multicultural Asian market fare, was a frugal lifesaver. Quick, affordable, and versatile, it was boosted from snack to meal through deceptions such as eggs, hot sauce, or sour cream. Parents took advantage of its convenience to feed starving children, and its versatility spurred culinary creativity.
Chicken Ramen Stir-Fry
Equipment
- 1 Medium Bowl For whisking marinade
- 1 Whisk For combining marinade ingredients
- 1 Vegetable Peeler For creating carrot ribbons
- 1 Medium Pot For cooking ramen noodles
- 1 Large Skillet or Wok Essential for stir-frying
Ingredients
Main
- 1/3 cup soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 2 cloves garlic grated
- 2 tablespoons canola oil
- 4 boneless skinless chicken thighs, sliced
- 2 carrots
- 3 packages ramen noodles seasoning packets discarded
- 1 cup sliced purple cabbage
- 1 cup sliced yellow onion
- 4 scallions thinly sliced
- Sriracha hot sauce for serving
- Lime wedges for serving
Instructions
- In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic and 1 tablespoon of the canola oil. Add the chicken and let marinate for 15 minutes.
- In the meantime, use a vegetable peeler to create ribbons from the carrots; there should be about 1 cup of carrot ribbons.
- Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain.
- Heat the remaining 1 tablespoon canola oil in a large skillet or wok. Remove the chicken from the marinade, reserving the marinade. Stir-fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside. Add the cabbage, onion and carrots to the skillet and stir-fry for 30 seconds. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and reserved marinade to the skillet along with the scallions. Stir-fry until everything is heated through and uniformly combined, an additional minute. Serve immediately with sriracha and lime wedges.
Notes
Internet chat rooms are abuzz with noodle excitement, with some labeling brands such as Indomie “a religion.” This wiggly snack demonstrates that even while being frugal, lunch can be heavenly and last.
5. Bologna Sandwiches
Bologna sandwiches were the lunch monarch, meat slices covered in mustard or mayonnaise between soft bread. Cheap and dependable, it provided protein without breaking the wallet. Breading the bologna gave it a crunchy texture, and it was comfort food. As adults, we recognize that it was parental genius to fill empty bellies at bargain prices. Every bite, school lunch or midnight snack, is gratitude for the love and thrift that pushed plain ingredients to center stage.
Air-Fried Bologna Sandwich
Equipment
- 1 Air Fryer
- 1 Knife For slitting bologna
- 1 Plate For assembly and serving
Ingredients
Main
- 2 slices white sandwich bread
- 1 slice bologna beef
- 1 teaspoon mayonnaise
- 1 slice Cheddar cheese
- 1 slice tomato
- 1 leaf lettuce
- 1 teaspoon Dijon mustard
Instructions
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place 1 bread slice in the air fryer basket and cook in the preheated air fryer for 1 minute. Transfer to a plate. Repeat with remaining bread slice.
- Remove casing from bologna, then use a knife to make 4 slits to prevent curling. Place in the air fryer basket and cook for 3 minutes. Flip bologna over and cook for 3 minutes more.
- Spread mayonnaise onto 1 bread slice. Layer with cheese, bologna, tomato, and lettuce. Spread mustard onto remaining bread slice and top sandwich.
Notes
6. Tuna Casserole
The soft noodles and rich sauce of tuna casserole were a plate hug for the heart. With the convenience of canned soup and tuna combined, parents made a nutritious, low-cost meal that was rich in flavor. That it was so simple pantry staples transformed into a satisfying dinner made the dish one for busy family households. Looking back, we appreciate how parents made do with budgets to transform this warm comfort classic into a meal that still fills our bellies and warms our hearts.
7. Peanut Butter and Jelly Sandwiches
The peanut butter and jelly sandwich, the legend of the lunchbox, sweet and salty heaven in one. Inexpensive, fast, and by everyone’s measure, a parent’s dream, all cheap ingredients needed. Its simplicity masked its brilliance, a satisfying meal that children indulged in. We cherish it today as adults, a tribute to ingenuity, how parents made sure we were fed sufficiently on tight budgets. Each bite once more brings a smile, a recollection of love-filled lunches that brightened our days.
Grilled Peanut Butter and Jelly Sandwich
Equipment
- 1 Griddle or Skillet
- 1 Spatula For flipping the sandwich.
- 1 Butter Knife For spreading butter, peanut butter, and jelly.
Ingredients
Main
- 2 teaspoons butter
- 2 slices white bread
- 2 teaspoons any flavor fruit jelly
- 1 teaspoon peanut butter
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Heat a griddle or skillet to 350 degrees F (175 degrees C).
- Spread butter on one side of each slice of bread. Spread jelly on the unbuttered side of one slice of bread; spread peanut butter on the other unbuttered side. Dotdash Meredith Food Studios
- Place bread slices together, so peanut butter and jelly are in the middle. Dotdash Meredith Food Studios
- Cook on the preheated griddle until golden brown and heated through, about 4 minutes per side.
Notes
8. Creamy Potato Soup
The creamy potato soup was a hug in a bowl, dense texture and rich flavor a comfort of childhood. Potatoes, inexpensive and available everywhere, took center stage, elevated to a satisfying meal with few ingredients. Parents performed magic, turning a plain vegetable into a warm masterpiece. We glimpse today the bitter reality: the dish was an economy staple, yet it was seasoned with love.
Ham and Potato Soup
Equipment
- 1 Large Stock Pot or Dutch Oven For simmering the soup
- 1 Chef’s knife For chopping vegetables and ham
- 1 Cutting Board For safe and efficient prep
- 1 Ladle For serving the soup
- 1 Slotted Spoon For removing ham bone and herbs
Ingredients
Main
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups chopped onion
- 3/4 cup chopped parsnips or carrots
- 3/4 cup chopped celery
- 1 clove garlic minced
- 1 meaty ham bone from a ham or a meaty ham shank (see recipe note)
- 6 cups low-sodium chicken stock
- 2 bay leaves
- 2 sprigs thyme
- 2 pounds Russet potatoes peeled and cut into 3/4-inch cubes
- 1 1/2 cups cubed ham if using a ham bone, 3/4-inch dice
- 1/2 teaspoon ground pepper
- 1/4 cup whipping cream
- Salt to taste
Instructions
- Prepare all ingredients: Chop onion, parsnips/carrots, and celery; mince garlic; peel and cube potatoes; cube ham if not from the bone.
- Heat olive oil in a large stock pot or Dutch oven over medium heat.
- Add chopped onion, parsnips/carrots, and celery; sauté for 8-10 minutes until softened and translucent, but not browned.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add the meaty ham bone, chicken stock, bay leaves, and thyme sprigs to the pot. Bring to a gentle simmer.
- Reduce heat to low, cover, and cook for 60-75 minutes, or until the ham on the bone is very tender.
- Carefully remove the ham bone and herb sprigs. Shred any meat from the bone, discarding the bone and thyme sprigs.
- Return the shredded ham (and any additional cubed ham) to the pot, along with the cubed Russet potatoes. Simmer uncovered for 15-20 minutes, or until potatoes are tender.
- For a thicker soup, gently mash some of the cooked potatoes against the side of the pot with a spoon.
- Stir in the ground pepper and whipping cream. Heat through gently for 2-3 minutes, without boiling. Taste and adjust salt as needed before serving.
Notes
Each spoonful is gratitude for the wisdom that converted adversities into warmth and compassion.
9. Hot Dogs
Hot dogs turned every meal into a party, their smoky, meaty chew a treat for children. Grilled, boiled, or pan-fried, they were quick, cheap, and everybody’s best friend. Parents relied on them as a budget-friendly source of protein, filling our plates without breaking the bank. Today, we marvel at how they stretched dollars and put smiles on faces. In a bun or minced into mac and cheese, hot dogs are a flashback to frugal, loving dinners.
Twinkie® Wiener Sandwich
Equipment
- 1 Small saucepan or skillet For cooking hot dogs (boiling, pan-frying, or grilling if using a grill pan)
- 1 Tongs For safely handling hot dogs during cooking and assembly
- 1 Small sharp knife For making a clean incision in the Twinkie
- 1 Cutting Board For safe and stable work surface when using a knife
- 4 Serving Plates For individual presentation of the finished sandwiches
Ingredients
Main
- 4 hot dogs
- 4 cream-filled sponge snack cakes such as Twinkiesâ„¢
- 4 4 inch squirts of pressurized canned cheese (such as Easy Cheeseâ„¢), or to taste
Instructions
- Cook the hot dogs using your preferred method—boiling, pan-frying, or grilling—until thoroughly heated and cooked through.
- While the hot dogs are cooking, carefully prepare the cream-filled sponge snack cakes. Using a small, sharp knife, make a lengthwise incision along the top of each cake, creating a neat pocket for the hot dog without cutting all the way through.
- Once the hot dogs are cooked, use tongs to carefully place one warm hot dog into the prepared incision of each sponge cake.
- Take your pressurized canned cheese and apply approximately a 4-inch squirt, or to your desired taste, directly over the hot dog in each Twinkie.
- Arrange the completed Twinkie Wiener Sandwiches on a serving plate.
- Serve immediately to enjoy the contrast in temperatures and textures.
Notes
10. Canned Soups
The canned soups were a pantry hero, in minutes with the top pop. Tomato to chicken noodle, comforting and sustenance on a shoestring. Working parents, they were a blessing, little prep required but great comfort provided. We see their place as adults taking care of us during times when it was lean, parental provision. Each bowl, plain but satisfying, filled with memory and provision.
Canned Tomato Soup
Equipment
- 1 Large Stockpot For boiling vegetables and canning
- 1 Strainer or Food Mill For pureeing tomatoes
- 1 Blender For making the butter-flour slurry
- 1 Canning Jars with Lids For preserving the soup
- 1 Jar Lifter For safely handling hot jars
Ingredients
Main
- 8 quarts fresh tomatoes chopped
- 1 bunch celery chopped
- 3 onions chopped
- 4 cups water or as needed
- 1 cup white sugar
- ¼ cup salt
- 1 cup butter softened
- 1 cup all-purpose flour
- 2 cups chilled tomato juice
Instructions
- Place tomatoes, celery, and onions into a large pot. Pour in just enough water to cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour through a strainer or food mill, discard solids, and return liquid to the pot; stir in sugar and salt.
- Blend together butter and flour in a blender until smooth and creamy; pour in tomato juice. Blend until smooth, then pour into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack tomato soup into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area. Wait at least 12 hours before opening.
Notes
11. Biscuits and Gravy
Gravy and biscuits, that quintessential Southern favorite, wailed for comfort in flaky biscuits topped with rich sausage gravy. Inexpensive and fulfilling, it stretched budgets without skimping on joy. Parents built this rich-looking meal from simple foundations, sometimes making do with home-churned butter’s buttermilk. Internet forums sing its soul-warming qualities. As adults, we look back on the resourcefulness that turned this budget supper into a feast, an aromatic testament to maternal love.
Sausage Gravy
Equipment
- 1 Large Heavy Skillet For browning sausage and making the gravy.
- 1 Wooden Spoon or Whisk For stirring sausage and gravy to prevent lumps.
- 1 Measuring Cups and Spoons For accurate ingredient measurements.
Ingredients
Main
- 1 pound breakfast sausage hot or mild
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk more to taste
- 1/2 teaspoon seasoned salt
- 2 teaspoons freshly ground black pepper more to taste
- Biscuits warmed, for serving
Instructions
- With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
- Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
- Spoon the sausage gravy over warm biscuits and serve immediately!
Notes
12. Buttered Noodles
Buttered noodles, a minimalist exercise, were soothing by the turn. A sprinkle of black pepper or Parmesan took this thrifty meal to gourmet status, recalls Italy’s Cacio e Pepe. Parents made plain pasta and butter a warm, comforting supper by turning it into this, showing the cliché less is more. As grownups, we adore the way they took pantry staples and turned them into a hug in a plate, and buttered noodles into a sentimental favorite still receiving all the buttons pushed.
13. French Toast
Golden, eggy pieces of French toast was a breakfast treat filled with the scent of joy. Stale loaves were turned to magic by parents with left-over bread, eggs, milk, and a skillet. Worn under syrup or cinnamon, it was full-flavored even if it was the product of frugality. We now appreciate the genius of this thrifty dish, a touch of greatness from leftovers. Each morsel still a sweet testament to beloved childhood mornings.
14. Grilled Cheese Sandwiches
The grilled cheese, melted in the middle and crunchy bread, the monarch of comfort foods. Instantly available, inexpensive, and forgiving add tomato or ham for pizzazz it was a parent’s salvation. We devoured its gooey yumminess as children; we appreciate how parents took ordinary items and created works of art as grown-ups. This time-honored, necessity-born is the essence of love and ingenuity that transformed bland fare into treasured memories and demonstrates that goodness is never a matter of plenty.
Grilled Pepper Cheese Sandwiches
Equipment
- 1 Box Grater or Food Processor For grating cheddar cheese efficiently.
- 1 Mixing Bowl For combining the cheese and pepper filling.
- 1 Chef’s knife For mincing garlic and preparing peppers.
- 1 Non-Stick Skillet or Griddle Essential for evenly grilling the sandwiches.
- 1 Spatula For flipping the sandwiches without tearing.
Ingredients
Main
- 12 ounces extra sharp cheddar cheese
- 6 ounces roasted piquillo peppers
- 4 cloves garlic
- 1/2 cup good prepared mayonnaise Hellman’s or homemade
- 2 slices good sandwich bread my favorite is variations on French country bread like Pain Poilane
- 1 tablespoon butter give or take
Instructions
- Grate the extra sharp cheddar cheese into a medium mixing bowl.
- Finely mince the garlic cloves and chop the roasted piquillo peppers, ensuring they are well-drained.
- Add the minced garlic, chopped piquillo peppers, and mayonnaise to the grated cheddar cheese in the bowl. Mix thoroughly to create a cohesive filling.
- Butter one side of each slice of good sandwich bread evenly.
- Place one slice of bread, buttered side down, onto a clean surface.
- Spread an ample amount of the cheese and pepper filling evenly over the unbuttered side of the bread.
- Top with the second slice of bread, buttered side up, to complete the sandwich.
- Heat a non-stick skillet or griddle over medium-low heat.
- Carefully place the assembled sandwich into the heated skillet and grill for 4-6 minutes per side, or until the bread is golden brown and crispy, and the cheese is fully melted and gooey. Lightly press down with a spatula occasionally.
- Remove the grilled sandwich from the skillet, let it rest for a minute or two, then slice and serve warm.
Notes
A Taste of Love and Ingenuity These meals mac and cheese, noodle noodles with butter, PB&J, and the like were not just meals; they were creations of parental ingenuity. Born out of thin-stretched budgets, they were love, comfort, and flavor, demonstrating that flavor has nothing to do with money. Each spoonful, whether ramen hacks or grilled cheese, is home memory and thankfulness for parents who stretched every dollar. These old-time favorites remind us that the best dinners are prepared with heart, leaving us hungry for the taste as well as the love that made childhood enchantment.
