Eating on a budget doesn’t mean settling for dull meals. With a bit of creativity, the simplest ingredients can turn into dishes that taste like a million bucks. Having fed a family on a tight budget, I’ve learned to stretch a bag of rice or transform cans of beans into something special. It’s not fancy, but it’s satisfying, and the meals always hit the spot.
As someone who’s navigated the exciting, sometimes chaotic, world of feeding a family on a tight budget, I quickly learned that delicious dining doesn’t have to come with a hefty price tag. There were weeks when the grocery bill felt overwhelming, but stretching a single bag of rice or getting creative with cans of beans and pasta became my superpower. It wasn’t glamorous, but it was incredibly satisfying, and we always ate well.
If you’re feeling the pinch or just want to dazzle your taste buds without spending much, you’re in for a treat. Here are 12 budget friendly meals that prove affordable ingredients can deliver big flavors. Let’s dive into the first six!
1. Fresh Bread
Chicken Parmesan
This recipe delivers a classic Chicken Parmesan, featuring tender chicken cutlets pounded, breaded, and pan-fried to a golden crisp. They’re then generously topped with a rich, hand-crushed tomato and kalamata olive sauce, fresh mozzarella, and Parmesan, before being baked until bubbly. A satisfying main course, traditionally served with al dente spaghetti.
Equipment
- 1 Large Oven-Proof Skillet Essential for both frying and finishing in the oven.
- 1 Saute Pan For preparing the tomato sauce.
- 1 Meat Mallet To pound chicken breasts to uniform thickness.
- 3 Shallow Platters or Bowls For setting up the dredging station (flour, egg, breadcrumbs).
- 1 Cutting Board For chicken prep and general mise en place.
Ingredients
Main
- 1/4 cup extra-virgin olive oil plus 3 tablespoons
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 bay leaves
- 1/2 cup kalamata olives pitted
- 1/2 bunch fresh basil leaves
- 2 28-ounce cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 4 skinless boneless, chicken breasts (about 1 1/2 pounds)
- 1/2 cup all-purpose flour
- 2 large eggs lightly beaten
- 1 tablespoon water
- 1 cup dried bread crumbs
- 1 8-ounce ball fresh buffalo mozzarella, water drained
- Freshly grated Parmesan
- 1 pound spaghetti pasta cooked al dente
Instructions
- Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
- Preheat the oven to 450 degrees F.
- Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
- Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
- Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Notes
Ensure chicken cutlets are pounded to a uniform 1/2-inch thickness for even cooking and optimal tenderness. Season your flour and breadcrumbs generously; this is key to building flavor into the chicken itself. When pan-frying, do not overcrowd the skillet to maintain oil temperature and achieve a truly golden, crispy crust. The hand-crushed tomatoes contribute to a rustic texture and rich flavor in the sauce; cooking it down properly concentrates these notes. Fresh buffalo mozzarella melts beautifully, adding a creamy, luxurious contrast to the crispy chicken. Serve immediately once the cheese is bubbly.
Bread has been a survival mainstay for centuries, filling with carbs to warm and nourish. A freshly baked loaf, hot from the oven with a knob of butter, is pure heaven simple, satisfying, and loved by everyone.
One of the members on a forum commented on their affection for bread’s healthy potency, how it is enjoyed by all strata of life. Another shared their existence on a diet of bread, butter, and peanut butter during their twenties because of lean pockets. Even when they made it financially, they still prefer a bread basket to expensive restaurant fare, enjoying two or three servings before the entree is brought in. It’s a showcase for the enduring allure of bread.
2. Tamales
Hot Tamales
This comprehensive recipe guides you through creating flavorful hot tamales. It involves slow-cooking Boston butt with a robust spice blend, preparing a masa dough with the reserved cooking liquid, and meticulously assembling the tamales with a rich meat filling. The tamales are then steamed to perfection, yielding a traditional and satisfying dish.
Equipment
- 1 Large (6-8 quart) Saucepan For cooking meat and steaming tamales
- 1 4-quart Saucepan For preparing the meat filling
- 1 Large Mixing Bowl For masa dough preparation
- 1 Cutting Board For meat preparation
- 1 Kitchen Twine For tying assembled tamales
Ingredients
Main
- 1/4 cup chili powder
- 2 tablespoons kosher salt
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 1/2 teaspoons cayenne pepper
- 2 teaspoons freshly ground black pepper
- 1 teaspoon freshly toasted and ground cumin seed
- 2 pounds Boston butt meat untrimmed
- 1/2 cup vegetable oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 jalapeno pepper seeded and minced
- 4 to 5 dozen dried corn husks
- 2 pounds yellow cornmeal approximately 6 cups
- 1 1/2 tablespoons kosher salt
- 1 tablespoon baking powder
- 7 1/2 ounces lard approximately 1 cup
- 3 to 4 cups reserved cooking liquid
Instructions
- In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
- Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
- Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat.
- While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
- For the dough:
- Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
- To assemble the tamales:
- Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
- To cook the tamales:
- Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
- Serve the tamales warm. For a ‘wet’ hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.;
Notes
1. Meat Tenderness: Ensuring the Boston butt is ‘very tender and falling apart’ is crucial for a melt-in-your-mouth filling. Low and slow simmering is key. 2. Masa Consistency: The masa dough should resemble thick mashed potatoes—moist but not wet. Adjust the cooking liquid gradually to achieve this, as too much will make it sticky and too little will result in dry tamales. 3. Corn Husks: Thoroughly soaking the corn husks ensures they are pliable and easy to work with, preventing cracks during assembly. 4. Steaming: Pack tamales tightly upright in the pot to maintain their shape during steaming. Maintain a consistent, low simmer, not a rolling boil, to cook them gently and evenly. 5. Flavor Enhancement: Toasting and grinding your own cumin seeds will yield a much more aromatic spice. For richer flavor, use good quality lard in the masa dough.
Street vendor tamales are a spiritual treat. A commenter recounted a memory of purchasing tamales from a Mexican grandmother who sold them out of the trunk of her car in Central California. The experience was so deep that it remained imprinted forever, something no restaurant could do.
The next user, a Las Vegas construction worker, explained that when the “tamale ladies” came, work came to a halt as everyone hurriedly purchased their delicious packets. Mexican food tends to have cheap treasures, such as tacos from a “tarp on wheels,” demonstrating that authentic tastes don’t require an upscale environment.
3. Peanut Butter & Pickles
Homemade Bread and Butter Pickles
This recipe guides you through making classic homemade bread and butter pickles. Freshly sliced cucumbers are combined with horseradish and dill in sterilized jars, then submerged in a sweet, tangy, and aromatic brine. The pickles are then sealed and chilled overnight to allow the flavors to meld, resulting in a crisp, vibrant condiment perfect for sandwiches or as a flavorful side.
Equipment
- 1 Large Stockpot For preparing the pickling brine
- 1 Chef’s knife For precise slicing of cucumbers and horseradish
- 1 Cutting Board A stable surface for slicing ingredients
- 1 Measuring Cups and Spoons For accurate ingredient ratios
- 1 Mason Jars Sterilized, heat-proof jars for pickling and storage
Ingredients
Main
- 5 pickling cucumbers about 4 inches long
- 4 slices fresh horseradish peeled and cut into 1/2-inch slices
- 4 sprigs fresh dill weed
- 1 cup white vinegar
- 1 cup sugar
- 3 cups water
- 4 cloves garlic peeled
- 2 tablespoons pickling spice
- 2 teaspoons turmeric
- Kosher salt and freshly ground black pepper
Instructions
- Wash cucumbers, slice into 1/4-inch thick rounds, and place in a heated, sterilized mason jar with horseradish and fresh dill weed.
- Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid. Allow to cool to room temperature before refrigerating. You can serve once chilled, but for best flavor serve after the pickles have been left overnight.
Notes
Ensure your mason jars are properly sterilized and kept hot before filling; this is crucial for food safety and a longer shelf life. For the best texture, choose firm, fresh pickling cucumbers without blemishes. Slicing them uniformly at 1/4-inch thickness will ensure even pickling and a consistent bite. While the recipe allows serving once chilled, allowing the pickles to sit overnight, or even a few days, will significantly deepen the flavor profile as the brine fully penetrates the cucumbers. Consider adding a few thinly sliced white onion rings or a pinch of red pepper flakes to the brine for an extra layer of complexity and subtle heat, if desired. Avoid over-boiling the brine once ingredients are added to preserve the vibrancy of the spices.
Born out of the Great Depression, the peanut butter and pickle sandwich is an unlikely favorite. The acidity of the pickles cuts through the sweetness of the peanut butter to create an interesting, irresistible taste. Users of online forums, particularly Gen X and Boomers, nostalgically remembered discovering this combination from parents or grandparents who survived the hard times on it. Once a lunch counter mainstay, it’s a testament to the fact that necessity is the mother of invention.
4. Potato Wedges
Oven-Fried Potatoes
This simple recipe creates crispy, flavorful oven-fried potato wedges. Russet potatoes are cut into wedges, tossed with oil, salt, and optional cayenne, then baked at a high temperature until golden brown and tender. It’s an easy, healthier alternative to deep-fried potatoes, perfect as a versatile side dish.
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Baking Sheet Potentially two if potatoes are overcrowded
- 1 Spatula
- 1 Oven
Ingredients
Main
- 3 medium russet potatoes about 1 1/2 pounds, scrubbed and dried
- 3 tablespoons extra-virgin olive oil or a neutral tasting oil
- 2 teaspoons kosher salt
- Pinch cayenne optional
Instructions
- Preheat the oven to 450 degrees F.
- Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren’t touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
- Transfer potatoes to a serving dish and serve immediately.
Notes
Ensure potatoes are thoroughly dry after scrubbing to achieve maximum crispiness; moisture will steam them rather than fry. The most critical step for true ‘oven-fried’ texture is proper spacing on the baking sheet; overcrowding will lead to steaming. Use two baking sheets if necessary to ensure a single layer with ample space between each wedge. For enhanced flavor, consider adding a pinch of smoked paprika or garlic powder along with the cayenne, or finishing with fresh chopped rosemary or chives after baking. Serve immediately for best texture.
Potato wedges are an affordable meal that tastes like a indulgence. Crispy on the outside, fluffy inside, they’re convenient and tasty. Sprinkle them with spice rack staples such as garlic powder, paprika, or simply salt and pepper to turn a simple spud into a crowd pleaser. For pennies a serving, they complement any meal, showing gourmet doesn’t have to have a large price tag.
5. Sauerkraut Stew
Marie’s Sauerkraut
This recipe crafts a vibrant, homemade sauerkraut from red and green cabbage, infused with a rich blend of whole spices like cloves, anise, and juniper berries. The process involves toasting spices for a sachet, shredding cabbage, and then boiling and simmering it in a sweet and tangy apple cider vinegar brine. The result is a deeply flavorful and aromatic sauerkraut, perfect as a versatile side dish.
Equipment
- 1 Large Pot For boiling and simmering the sauerkraut
- 1 Small Sauté Pan For toasting whole spices
- 1 Chef’s knife For shredding cabbage
- 1 Cutting Board
- 1 Large Mixing Bowl For holding shredded cabbage
Ingredients
Main
- 1 teaspoon whole cloves
- 1 teaspoon anise
- 1 teaspoon whole coriander
- 1 teaspoon crushed red pepper
- 1 teaspoon whole allspice
- 1 teaspoon juniper berries
- 1 stick cinnamon
- 1 bay leaf
- 1/2 head red cabbage
- 1/2 head green cabbage
- 2 cups apple cider vinegar
- 1 1/2 cups sugar
- 2 teaspoons pickling spice
- 1 tablespoon granulated garlic
- 1 tablespoon coarsely ground black pepper
- 1 1/2 tablespoons kosher salt
Instructions
- For the pickling sachet: Place the cloves, anise, coriander, crushed red pepper, allspice, juniper berries, cinnamon and bay leaf in a small saute pan and heat over medium heat, stirring constantly, until aromatic. Remove from heat and let cool
- Make a sachet: Cut cheesecloth into a large square, place the spices in the center and wrap in a bundle and tie to secure. (Alternatively, you can use a square piece of foil: Poke small holes in the square, place the spices inside and wrap up.)
- For the sauerkraut: Shred both cabbages into a bowl and set aside. Put the vinegar, sugar and 6 cups of water in a large pot over medium heat; stir until the sugar dissolves.
- Add the pickling sachet, granulated garlic, pepper and salt and stir to combine. Add the shredded cabbage and bring the mixture to a boil. Boil for 30 minutes, then reduce the heat and let the mixture simmer for another 30 minutes.
Notes
Toasting the whole spices for the sachet is critical; it deeply enhances their aromatic profile, bringing out complex flavors that infuse the sauerkraut. Ensure your cabbage is shredded uniformly for consistent texture in the final product. While cheesecloth is traditional for the sachet, a perforated foil pouch can also work and is less prone to tearing. Monitor the simmering process closely to achieve the desired tenderness—a longer simmer will result in softer sauerkraut. This versatile dish pairs wonderfully with roasted meats, especially pork, or sausages. Adjust the sugar and vinegar to your preference for a balanced sweet-tart profile.
Sauerkraut stew transforms a pantry staple into a meal that has the flavor of a European bistro. Mix spicy sauerkraut with potatoes, carrots, and onions, then slowly simmer to combine the flavors. The result is a warm, hearty meal ideal for cold winter nights. Its rich flavor masks its low price, illustrating how plain ingredients can become stars with a bit of attention.
6. Ham Hocks
Navy Bean Soup
This recipe guides you in making a comforting Navy Bean Soup. Dried navy beans are quickly soaked and then simmered with smoked ham hocks, aromatics, and carrots. A portion of the soup is pureed for thickness before the shredded hock meat is returned. The soup is then seasoned and served with a pat of butter.
Equipment
- 1 Large Saucepan For initial bean soak
- 1 Large Heavy Pot or Dutch Oven For simmering soup
- 1 Blender (Standard or Immersion)
- 1 Kitchen Twine For herb bundle
- 1 Colander or Fine-Mesh Sieve For draining beans
Ingredients
Main
- 1 pound navy beans picked over, rinsed and drained
- 10 sprigs parsley
- 2 sprigs fresh thyme or rosemary
- 1 bay leaf
- 2 large smoked ham hocks about 1 1/2 pounds
- 1 medium onion coarsely chopped
- 1 clove garlic coarsely chopped
- 8 cups of cold water
- 1 medium carrot coarsely chopped
- Kosher salt and freshly ground black pepper
- Butter for garnish
Instructions
- Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.
- In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook, stirring in the carrots after 1 hour, until the beans and hock are completely tender, about 1 1/2 hours total.
- Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
- Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup, puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.
- Pour into heated bowls, place a small pat of butter on top of each soup, and serve.
Notes
1. Ensure beans are truly tender before pureeing; undercooked beans will result in a grainy texture. 2. Add salt only after the ham hocks have cooked and been removed, as they impart significant salinity. Taste and adjust carefully. 3. For varying textures, you can control how much soup is pureed. An immersion blender can be used directly in the pot for easier cleanup. 4. Take care to remove all bones, skin, and excess fat from the ham hocks before adding the meat back. 5. The butter pat garnish adds richness, but consider a drizzle of good olive oil, fresh chopped parsley, or even crispy bacon bits for alternative finishing touches.
A Southern staple, ham hocks are cheap but full of flavor. Boiled until tender and served over rice, beans, or cornbread, they form a soul warming dish. A forum member extolled the virtues of serving ham hocks with great northern beans and a sprinkle of Frank’s hot sauce for a little bit of magic. This meal stretches to last a family for days and demonstrates that budget meals can be luxurious.
That’s the first half of our list, demonstrating how simple ingredients can turn extraordinary with a little creativity. Now, let’s take a look at six more meals that bring gourmet tastes to your table without gouging you.
7. Biscuits and Gravy
Sausage Gravy
This recipe creates a classic, rich and savory sausage gravy, perfect for spooning over warm biscuits. It involves browning sausage, thickening the drippings with flour, and gradually adding milk to create a luscious, seasoned sauce.
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
Ensure your sausage is well-browned for maximum flavor before adding the flour. Cooking the flour briefly after adding it helps eliminate the raw flour taste and ensures a smooth gravy. Stir the milk in gradually while constantly whisking to avoid lumps; warm milk can help, but isn’t strictly necessary if you whisk vigorously. Gravy consistency is key – don’t be afraid to add more milk if it gets too thick, or cook a little longer if it’s too thin. Always taste and adjust the seasoning, especially with seasoned salt which can vary in potency.
Biscuits and gravy are a comfort food staple cheap, quick, and very comforting. The combination of light as air biscuits and thick gravy satisfies with carbs and fat. For a finishing touch, make your own butter to use in getting buttermilk for even more divine biscuits. Bring on the sausage for an Appalachian style version that’s pure comfort in every bite.
8. Buttered Noodles
Beef Stroganoff
This recipe delivers a classic Beef Stroganoff, featuring tender beef stew meat simmered with mushrooms, onions, and a savory beef stock base. Finished with sour cream and cream cheese for a rich, creamy texture, it’s served over buttered extra-wide egg noodles, offering a comforting and flavorful meal with minimal fuss.
Equipment
- 1 Dutch Oven or Large, Heavy Pot Essential for browning meat and long simmering.
- 1 Large Pot For cooking egg noodles.
- 1 Wooden Spoon For stirring and scraping up ‘fond’ (browned bits) from the pot.
- 1 Colander For draining cooked noodles.
- 1 Serving dish For presenting the finished dish.
Ingredients
Main
- 1 tablespoon canola oil
- 4 tablespoons unsalted butter
- 1 1/2 pounds beef stew meat cut into thin strips about 2 inches long and 1/2 inch wide
- 2 cups button mushrooms sliced
- 2 cloves garlic minced
- 1 medium Spanish onion sliced
- 2 cups beef stock
- 2 tablespoons soy sauce
- 2 tablespoons grainy mustard
- 1 bay leaf
- 4 sprigs fresh thyme
- 12 ounces extra-wide egg noodles
- 1 cup sour cream
- 3 ounces cream cheese cut into cubes and softened
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh parsley roughly chopped
Instructions
- In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
- Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
- In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.
Notes
To achieve perfectly tender beef and a rich sauce, browning the meat in batches is crucial; overcrowding the pan will steam rather than sear. Ensure you scrape up all the ‘fond’ from the bottom of the pot after browning and sautéing aromatics, as this caramelization is key to developing deep flavor. When incorporating the sour cream and cream cheese, remove the pot from direct high heat to prevent curdling, and stir gently until fully integrated. Adding fresh thyme towards the end preserves its aromatic oils. Always taste and adjust seasoning with salt and pepper before serving.
Buttered noodles are a comforting, carb packed embrace. Forum members adore the addition of cracked pepper and parmesan for a Cacio e Pepe spin, adding pasta water for a silky texture. One respondent recommended a bold boost with marmite or vegemite, making this humble dish something sensational. It’s a testament to how simple ingredients can pack immense flavor
9. Spam
Spam Musubi
This recipe provides a step-by-step guide to creating authentic Spam Musubi. It involves slicing and pan-frying Spam until crispy, then glazing it in a sweet and savory soy-mirin sauce. These flavorful Spam slices are layered with perfectly cooked sushi rice and sprinkled with furikake, all pressed into shape using a musubi maker and wrapped in crisp nori seaweed for a classic Hawaiian snack or meal.
Equipment
- 1 Frying Pan or Skillet
- 1 Small Saucepan For the glaze
- 1 Musubi Maker Essential for shaping
- 1 Sharp Knife and Cutting Board
- 1 Spatula or Tongs For handling Spam
Ingredients
Main
- 5 cups cooked sushi rice room temperature
- 5 sheets nori cut in half lengthwise
- 1 12 oz. can Spam
- 6 tbsp soy sauce
- 4 tbsp mirin
- 4 tbsp sugar
- Furikake to taste
Instructions
- Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.
- Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.
- Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.
Notes
For optimal Spam texture, ensure it’s fried to a golden crisp before glazing; this provides a delightful contrast to the sticky rice. The glaze should be reduced until it coats the Spam well, achieving a balance of sweet and savory notes. Mastering the musubi maker by keeping it consistently moist is critical for preventing rice from sticking and ensuring clean, uniform blocks. Use high-quality sushi rice and cook it to perfection – slightly firm but pliable – as it forms the foundation of the musubi. Lightly toasting the nori sheets over a flame for a few seconds before assembly can enhance their aroma and crispness, elevating the overall experience. Precision in wrapping is key to a visually appealing and stable musubi.
Spam makes canned meat a cheap star. Combined with rice, it fed one member of a forum through homelessness, lining their belly when things were not going well. Pan fried to a crunchy crisp, Spam provides a salt crunch flavor boost for sandwiches or any meal. Hawaii and Pacific Island food are fond of Spam, and items such as Spam musubi attest to its versatility and international popularity.
10. Instant Ramen Noodles
Instant Pot Kimchi Ramen
Using an Instant Pot in this recipe is an easy way to create a concentrated, flavorful ramen broth in only a short amount of time. The broth is smoky and slightly spicy, which makes it perfect for slurping up noodles on a week day or night.
Equipment
- 1 Instant Pot
- 1 Blender
- 1 Large Pot For cooking noodles
- 1 Spatula or Stirring Spoon
- 4 Serving bowls
Ingredients
Main
- 1 1/2 cups kimchi plus 1/4 cup kimchi liquid plus more chopped kimchi for topping
- 5 cups chicken bone broth
- 5 slices thick-cut applewood smoked bacon chopped
- 2 cloves garlic chopped
- 1 tablespoon chopped fresh ginger
- 4 scallions white and light green parts chopped, dark green parts thinly sliced
- 10 ounces shiitake mushrooms stemmed and thickly sliced
- 1 tablespoon soy sauce
- 8 ounces dried ramen noodles
- Toasted sesame oil for topping
Instructions
- Bring a pot of water to a boil. Meanwhile, puree the kimchi, kimchi liquid and 1/4 cup bone broth in a blender until smooth.
- Add the bacon to an Instant Pot and set to sauté on high. Cook, stirring, until the bacon is browned and crisp, 8 to 10 minutes. Using oven mitts, remove the bowl of the Instant Pot and pour off the fat, leaving 2 tablespoons behind. Place the bowl back in the Instant Pot and add the garlic, ginger and the white and light green scallion parts. Cook, stirring, until softened, 1 minute. Add the mushrooms and toss to soften slightly, 1 minute. Add the blended kimchi and scrape up any browned bits.
- Stir the remaining 4 3/4 cups bone broth and the soy sauce into the Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high, 10 minutes. When the time is up, turn the valve to the venting position.
- While the broth cooks, add the ramen noodles to the boiling water and cook as the label directs. Drain and divide among bowls. Pour the broth and vegetables over the noodles. Top with chopped kimchi, the scallion greens and a drizzle of sesame oil.
Notes
Achieving deep flavor begins with properly rendering the bacon; aim for crispness and a rich fond in the Instant Pot, which will infuse the broth. When blending the kimchi, ensure it’s completely smooth for a silky broth texture. For an extra layer of umami and a subtle kick, consider adding a teaspoon of gochujang to the Instant Pot before pressure cooking. Be mindful not to overcook the ramen noodles; they should be al dente to maintain their integrity in the hot broth. For optimal presentation, arrange toppings like fresh chopped kimchi, scallion greens, and a generous drizzle of toasted sesame oil just before serving.
Instant ramen is a budget winner. Members of the forum posted tricks such as adding eggs, sour cream, or hot sauce to make it gourmet. Indomie is a “religion” raved one user, while another sends their former economics teacher ramen annually to demonstrate its enduring popularity. With so many brands out there, ramen is a diverse, crave worthy staple.
11. Crafty Mac N Cheese
Paul’s Crafty Mac N Cheese with Pancetta
This recipe crafts a decadent macaroni and cheese featuring ziti pasta, crispy pancetta, and a rich five-cheese blend. It involves cooking the pasta, rendering pancetta, creating a creamy cheese sauce, combining ingredients, and baking until golden and bubbly for a comforting and hearty main course.
Equipment
- 1 Large Pot For cooking pasta
- 1 Saute Pan Medium to large, for pancetta and sauce
- 1 Whisk
- 1 Large Baking Dish or Cast Iron Skillet Oven-safe
- 1 Colander For straining pasta
Ingredients
Main
- 1 1/2 pounds ziti pasta
- 1/2 pound pancetta chopped
- 1 1/2 cups grated Monterey Jack plus extra for topping
- 1 1/2 cups grated Asiago plus extra for topping
- 1 1/2 cups grated Cheddar plus extra for topping
- 1 1/2 cups grated Provolone plus extra for topping
- 1 1/2 cups grated Parmesan plus extra for topping
- 1 1/2 cups heavy cream
- Sea salt and freshly ground black pepper
Instructions
- Preheat oven to 375 degrees F.
- Bring a large pot of water to a boil and cook ziti until al dente. Strain and rinse in cool water. In a saute pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered. In the same pan, add all of the cheeses and the cream and whisk until blended. Season with salt and pepper, to taste. Slowly add the cooked ziti to the cheese mixture, stirring gently. Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet. Top off with more cheese and bake for 24 to 30 minutes.
Notes
While the recipe instructs rinsing the pasta, for macaroni and cheese, it’s generally best to skip this step. The pasta’s natural starch helps the cheese sauce cling beautifully, creating a richer, more cohesive dish. Ensure your pancetta is truly crispy and well-rendered to maximize flavor; don’t rush this step. When combining cheeses with cream, keep the heat low and whisk continuously to prevent the sauce from breaking or becoming oily. A pinch of freshly grated nutmeg can elevate the cheese sauce, adding a layer of warmth and complexity. Avoid overbaking, as this can dry out the pasta; the goal is bubbly cheese and heated through, not further cooking the pasta.
Kraft Mac N Cheese is a frugal classic that excels with additions. Top with hotdogs for a family meal, crispy Spam for a textural addition, or a slice of cheese with black pepper for a burst of flavor. One enthusiast prays over “Thick n’ Creamy” with Hillshire Farms Lit’l Smokies for a comforting, filling meal that tastes like a indulgence.
12. Polenta
Slow-Cooker Italian Meatballs
These meatballs taste just like your nonna’s without any pre-cooking or tending to—just throw them in the slow cooker with the rest of the ingredients. The recipe makes enough meatballs and sauce to serve with two pounds of pasta. They are also delicious over polenta, stuffed into sub rolls or as a pizza topping.
Equipment
- 1 Slow Cooker 4- to 6-quart capacity
- 1 Food Processor
- 1 Large Mixing Bowl
Ingredients
Main
- Two 28-ounce cans whole plum tomatoes
- One 6-ounce can tomato paste
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 3 cloves garlic crushed and peeled
- 2 bay leaves
- Kosher salt
- 1 small onion cut into chunks
- 1 small carrot cut into chunks
- 1 celery stalk cut into chunks
- 1/2 cup fresh Italian parsley leaves
- 2 cloves garlic crushed and peeled
- 1 pound 90 percent lean ground beef
- 1 pound ground pork
- 2 large eggs
- 3/4 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan
- Kosher salt
Instructions
- For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
- For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.
Notes
For a richer, deeper flavor, consider quickly browning the meatballs in a separate pan before adding them to the slow cooker; this develops a beautiful crust and enhances their savory notes. Be careful not to overmix the meatball mixture, as this can lead to tough meatballs. Gentle handling ensures a tender texture. When forming the meatballs, aim for uniform size for even cooking. Hand-crushing the whole plum tomatoes provides a more rustic, authentic sauce texture compared to using crushed tomatoes. Always adjust salt to taste at the end, as the sauce concentrates over prolonged cooking. These meatballs are versatile; beyond pasta, they’re excellent in sub rolls or with creamy polenta.
Polenta, cornmeal, is an indulgent Italian dish that can be served creamy like porridge or set, then grilled or fried to a crispy finish. Serve alongside roasted vegetables or with a tasty sauce for a meal that’s fancy but cheap. It’s a tip that clever cooking makes unassuming ingredients into dishes of gold.
These 12 meals prove that eating well for less is not just doable but delightful. Having come through tight budgets myself, I can assure you these recipes are a lifesaver. Experiment with what you have, be creative, and let simple ingredients shine on your table. Happy cooking!
