15 Budget-Friendly Dinner Recipes Under $2 Per Serving

For budget-conscious diners, there are many delicious dinner recipes available for under $2 per serving. Options like One-Pot Vegetable Pasta and Savory Lentil Soup showcase cost-effective ingredients while being quick to prepare. Casseroles, such as Chicken and Rice, provide filling meals for families. Creative dishes like Stuffed Bell Peppers and Simple Vegetable Soup maximize flavors without breaking the bank. Many of these recipes offer versatility and can easily cater to personal preferences. Discover more tempting options and ideas.

One-Pot Vegetable Pasta

One-Pot Vegetable Pasta is a delightful and easy-to-make dish that combines all your favorite vegetables with pasta in a single pot, making clean-up a breeze. This recipe is perfect for busy weeknights or for anyone looking to prepare a healthy, budget-friendly meal that serves four.

With a total preparation and cooking time of about 30 minutes, you will have a colorful and hearty dish on the table in no time.

Ingredients:

• 8 oz. pasta (penne, fusilli, or spaghetti)
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 bell pepper, diced (any color)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil for garnish (optional)
• Grated Parmesan cheese (optional)

Cooking Steps:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Stir in the cherry tomatoes, zucchini, and bell pepper, and cook for an additional 2-3 minutes, allowing the vegetables to soften slightly.
3. Add the pasta, vegetable broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Cover the pot and cook for 10-12 minutes, stirring occasionally, until the pasta is cooked al dente and the liquid has mostly absorbed.
5. Remove from heat and let it sit for a couple of minutes before serving. Garnish with fresh basil and grated Parmesan cheese if desired.

Variations & Tips:

• Feel free to add any seasonal vegetables you have on hand, such as spinach, carrots, or mushrooms, for additional flavor and nutrition.
• If you prefer a spicy kick, add a pinch of red pepper flakes while sautéing the garlic.
• For a vegan option, simply omit the Parmesan cheese or use a vegan alternative.
• Leftovers can be refrigerated for up to three days and reheated in a microwave or on the stovetop with a splash of water or broth to revive the dish.

Budget-Friendly Chili

This Budget-Friendly Chili is a hearty and satisfying dish that’s perfect for families and anyone looking to whip up a filling meal without breaking the bank.

With a preparation time of just about 15 minutes and a cooking time of 30 minutes, it’s a great option for busy weeknights or casual gatherings with friends.

Packed with flavor and nutrition, this chili is sure to warm your soul and keep your wallet happy.

Ingredients:

• 1 lb ground beef or turkey
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 bell pepper (any color), diced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper
• 1 cup water or beef broth
• Optional toppings: shredded cheese, sour cream, chopped green onions, or cilantro

Cooking Steps:

1. In a large pot or Dutch oven, heat a bit of oil over medium heat.
2. Add the diced onion and bell pepper and sauté for about 3-4 minutes until softened.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the ground beef or turkey, breaking it apart with a spoon. Cook until browned and fully cooked through, about 5-7 minutes.
5. Drain excess fat if necessary.
6. Add the kidney beans, black beans, crushed tomatoes, chili powder, cumin, paprika, salt, and black pepper.
7. Stir to combine.
8. Pour in the water or beef broth and bring the mixture to a simmer.
9. Allow it to cook on low heat for 20-30 minutes, stirring occasionally, until it thickens to your desired consistency.
10. Taste and adjust seasoning if needed.
11. Serve hot in bowls with optional toppings.

Variations & Tips:

• For a spicier kick, add chopped jalapeños or a dash of hot sauce.
• For a vegetarian version, substitute the meat with additional beans or lentils.
• Add vegetables like corn, zucchini, or carrots to increase nutrition and bulk up the chili.
• If you have leftover chili, it can be refrigerated for up to 3-4 days or frozen for future meals.
• Pair your chili with cornbread, rice, or tortilla chips for a complete meal.

Savory Lentil Soup

Savory lentil soup is a nourishing and hearty dish that’s perfect for a cozy dinner or a meal prep option for the week. Packed with protein from lentils and a variety of vegetables, this soup is ideal for vegetarians, vegans, and anyone looking for a budget-friendly meal.

With a preparation time of about 15 minutes and a cooking time of 30 minutes, you can have this comforting bowl of goodness ready to enjoy in under an hour.

Ingredients:

• 1 cup dried lentils (any color)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley or cilantro (for garnish, optional)

Cooking Steps:

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the diced onions and garlic, sautéing until the onions are translucent, about 3-5 minutes.
3. Add the carrots and celery to the pot, cooking for an additional 5 minutes until the vegetables begin to soften.
4. Stir in the rinsed lentils, diced tomatoes (with their juices), vegetable broth, cumin, thyme, and bay leaf. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let simmer for about 25-30 minutes, or until the lentils are tender. Stir occasionally and add more broth or water if the soup becomes too thick.
6. Season with salt and pepper to taste. Remove the bay leaf before serving.
7. Serve hot, garnished with fresh parsley or cilantro, if desired.

Variations and Tips:

• To add extra flavor, consider incorporating smoked paprika or a splash of lemon juice before serving.
• You can add spinach, kale, or other greens in the last few minutes of cooking for added nutrients.
• For a creamier texture, blend a portion of the soup with an immersion blender, then return it to the pot.
• This soup can be refrigerated for up to a week or frozen for up to three months, making it great for meal prepping!
• Feel free to adjust the vegetables based on what’s in season or what you have on hand.

Chicken and Rice Casserole

Chicken and Rice Casserole is a comforting and hearty dish that combines tender chicken with fluffy rice, creamy sauce, and often a sprinkling of cheese. This budget-friendly meal is perfect for families, busy weeknights, or anyone looking for an easy one-dish dinner.

With a total preparation and cooking time of about 1 hour, it serves as an excellent option for those seeking both convenience and flavor.

Ingredients:

• 2 cups cooked rice (white or brown)
• 2 cups cooked and shredded chicken (rotisserie chicken works well)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Optional: 1/2 cup breadcrumbs (for topping)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked rice, shredded chicken, cream of chicken soup, chicken broth, mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are evenly mixed.
3. Pour the chicken and rice mixture into a greased 9×13 inch baking dish. Spread evenly.
4. If using, sprinkle the shredded cheddar cheese over the top of the mixture. For an added crunch, you can also sprinkle breadcrumbs over the cheese.
5. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the mixture is heated through.
7. Let it cool for a few minutes before serving.

Variations and Tips:

• For added flavor, consider seasoning the chicken with your favorite spices (like paprika or Italian seasoning) before adding it to the mixture.
• You can use any type of cheese you prefer, such as mozzarella or Monterey Jack, for different flavor profiles.
• If you want a creamier casserole, mix in some sour cream or cream cheese.
• For a healthier version, substitute brown rice and use low-fat cream of chicken soup.
• This dish freezes well; you can prepare it ahead of time, cover it with foil, and freeze it before baking.

When you’re ready to eat, thaw it in the fridge overnight and bake as directed.

Stuffed Bell Peppers

Stuffed bell peppers are a versatile and nutritious dish that can easily fit into a budget-friendly meal plan. This colorful dish is perfect for families, vegetarians, or anyone looking for a hearty dinner. With a prep time of just 15 minutes and a cooking time of about 45 minutes, you can have a delicious dinner on the table in under an hour.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (white or brown)
• 1 lb ground beef or turkey (or a vegetarian substitute)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• Fresh parsley or cilantro for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a large skillet over medium heat, cook the ground meat until browned. Drain any excess fat.
4. Add the cooked rice, black beans, corn, diced tomatoes, cumin, garlic powder, chili powder, salt, and pepper into the skillet. Stir until well combined and heated through.
5. Spoon the filling into each prepared bell pepper, packing it tightly and leaving a little room at the top for cheese if desired.
6. Top each stuffed pepper with shredded cheese.
7. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
8. Remove from the oven and let them cool for a few minutes. Garnish with fresh parsley or cilantro if desired before serving.

Variations and Tips:

• For a vegetarian version, replace the meat with quinoa, lentils, or additional beans.
• Experiment with different grains for the stuffing, such as farro or bulgur wheat for a nutty flavor.
• Add spices or herbs of your choice, such as oregano, paprika, or Italian seasoning, for extra depth of flavor.
• Consider roasting the bell peppers for an extra 10 minutes before stuffing for added sweetness and depth.
• Serve with a side salad or crusty bread to round out the meal.

Vegetable Stir-Fry

Vegetable stir-fry is a quick and healthy dish that showcases the vibrant colors and flavors of your favorite vegetables.

Perfect for busy weeknights or a simple meal prep option, this dish can be made in just 20 minutes and is ideal for vegetarians, vegans, or anyone looking to incorporate more plant-based meals into their diet.

The best part is that it’s easily customizable with seasonal veggies and pantry staples, keeping it budget-friendly.

Ingredients:

• 2 tablespoons vegetable oil
• 1 cup bell peppers, sliced (any color)
• 1 cup broccoli florets
• 1 cup snap peas or green beans
• 1 carrot, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (optional)
• 3 tablespoons soy sauce (low-sodium if preferred)
• 1 tablespoon sesame oil (optional)
• Cooked rice or noodles for serving
• Sesame seeds for garnish (optional)
• Green onions, sliced for garnish (optional)

Cooking Steps:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and ginger (if using) and sauté for about 30 seconds until fragrant.
3. Add the sliced bell peppers, broccoli, snap peas, and carrots to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. Pour in the soy sauce and sesame oil (if using). Stir well to coat the vegetables evenly and cook for another minute.
5. Remove from heat. Serve the vegetable stir-fry over cooked rice or noodles and garnish with sesame seeds and green onions if desired.

Variations & Tips:

• Feel free to substitute any of the vegetables with your favorites, such as zucchini, mushrooms, or cauliflower.
• To add protein, consider including tofu, tempeh, or edamame.
• For extra flavor, experiment with different sauces or spices, such as teriyaki sauce, chili paste, or crushed red pepper flakes for heat.
• To save time, chop your vegetables ahead of time or use pre-cut mixed stir-fry vegetable packages found in the grocery store.
• You can also batch-cook this dish and reheat it for lunches throughout the week, making it a great addition to your meal prep repertoire.

Tuna Noodle Casserole

Tuna Noodle Casserole is a classic comfort dish that combines tender pasta with creamy sauce, nutritious vegetables, and savory tuna, making it an ideal meal for families looking for a satisfying budget-friendly dinner.

This one-pot dish is easy to prepare and can be ready in just about 30 minutes, perfect for weeknight meals when time is limited. With its hearty ingredients and flavorful mix, it appeals to both kids and adults alike.

Ingredients:

• 8 ounces egg noodles
• 1 can (12 ounces) chunk tuna in water, drained
• 1 cup frozen peas and carrots mix
• 1 can (10.5 ounces) cream of mushroom soup
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 1/2 teaspoon garlic powder (optional)
• 1/2 cup breadcrumbs (for topping)

Cooking Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook the egg noodles according to the package instructions until al dente; drain and set aside.
3. In a large mixing bowl, combine the cream of mushroom soup, milk, soy sauce, garlic powder (if using), salt, and pepper. Mix well.
4. Add the drained tuna, frozen peas and carrots, and cooked egg noodles to the bowl. Stir until everything is well coated with the sauce.
5. Pour the mixture into a greased 9×13 inch baking dish.
6. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
7. For an added crunch, sprinkle breadcrumbs over the cheese layer.
8. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
9. Let cool for a few minutes before serving.

Variations & Tips:

• You can substitute the cream of mushroom soup with cream of chicken or a homemade white sauce for different flavors.
• For an extra dose of vegetables, add chopped bell peppers or broccoli.
• Swap out the cheddar cheese for other kinds like mozzarella or pepper jack for unique flavor profiles.
• To make a healthier version, use whole wheat noodles and low-fat soup or omit the cheese and breadcrumbs.
• This casserole is great for meal prep; you can make it ahead of time and store it in the fridge for 2-3 days. Just bake it when you’re ready to eat.

Egg Fried Rice

Egg Fried Rice is a classic, quick, and budget-friendly dish that’s perfect for a weeknight dinner or a satisfying lunch. This stir-fry staple combines fluffy rice with scrambled eggs, soy sauce, and your choice of vegetables to create a delicious and filling meal.

With a preparation time of just 20 minutes, it’s an excellent option for students, families, or anyone looking for a tasty yet economical dish.

Ingredients:

• 2 cups cooked rice (preferably day-old)
• 2 tablespoons vegetable oil
• 2 large eggs
• 1 cup mixed vegetables (like peas, carrots, and corn)
• 3 tablespoons soy sauce
• 2 green onions, chopped
• Salt and pepper to taste
• Optional: sesame oil for drizzling

Cooking Instructions:

1. Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
2. Scramble the eggs in the pan until fully cooked, then remove them from the pan and set aside.
3. In the same pan, add the remaining tablespoon of oil. Add the mixed vegetables and stir-fry for about 2-3 minutes until they are tender.
4. Add the cooked rice into the pan with the vegetables. Stir well to combine and break up any clumps of rice.
5. Pour the soy sauce over the rice and stir to evenly coat. Then, add the scrambled eggs back into the pan and mix everything together.
6. Season with salt, pepper, and sesame oil if desired. Finally, stir in the chopped green onions and cook for an additional minute.

Variations and Tips:

• You can substitute the mixed vegetables with any veggies you have on hand, such as bell peppers, broccoli, or spinach.
• For added protein, consider including cooked chicken, shrimp, or tofu.
• Adjust the level of soy sauce according to your taste; you can also try low-sodium soy sauce for a healthier option.
• To make it spicier, add some chili sauce or red pepper flakes.
• Serve with a side of kimchi or pickled vegetables for an extra flavor boost!

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a delicious and satisfying vegetarian dish that’s perfect for a casual weeknight dinner or a fun get-together with friends.

These tacos are packed with wholesome ingredients, making them ideal for anyone seeking a budget-friendly meal that is both nutritious and flavorful.

With a preparation time of about 30 minutes, you can have these tasty tacos ready to serve in no time!

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper until well coated.
3. Spread the sweet potatoes in a single layer on a baking sheet and roast in the preheated oven for about 20-25 minutes or until they are tender and slightly crispy.
4. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through, about 5-7 minutes. Season with salt and pepper as desired.
5. Once the sweet potatoes are done, remove them from the oven and set aside.
6. To assemble the tacos, warm the tortillas in a dry skillet or microwave until pliable.
7. On each tortilla, add a spoonful of black beans, followed by a generous portion of roasted sweet potatoes. Top with avocado slices and fresh cilantro.
8. Serve the tacos with lime wedges on the side for a zesty finish.

Variations & Tips:

• For added crunch, consider adding shredded cabbage or radish slices as a topping.
• You can substitute or mix in other vegetables like bell peppers or corn for additional flavor.
• If you love heat, sprinkle some diced jalapeños or a drizzle of hot sauce on top.
• These tacos can also be made with leftover roasted sweet potatoes for an even quicker meal.
• Serve with a dollop of Greek yogurt or sour cream for creaminess.

Enjoy these budget-friendly Sweet Potato and Black Bean Tacos with your friends and family! They are sure to be a hit!

Coconut Curry Chickpeas

Coconut Curry Chickpeas is a delightful and wholesome dish that embodies the vibrant flavors of Indian cuisine. This vegan and budget-friendly recipe is perfect for busy weeknight dinners or meal prep, taking as little as 30 minutes to prepare. Rich in protein and fiber, it serves as an excellent choice for vegetarians, vegans, or anyone looking for a satisfying and nutrient-dense meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon vegetable oil
• 1 cup spinach (fresh or frozen)
• Salt and pepper, to taste
• Optional: cooked rice or quinoa for serving
• Optional: cilantro for garnish

Cooking Steps:

1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the curry powder to the skillet, stirring well to combine with the onion mixture. Cook for 1 minute to toast the spices.
4. Pour in the coconut milk and bring it to a gentle simmer. Add the chickpeas, stirring to incorporate all the flavors. Let it simmer for about 10 minutes, allowing it to thicken and the flavors to meld together.
5. Stir in the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt and pepper to taste.
6. Serve hot over cooked rice or quinoa. Garnish with fresh cilantro if desired.

Variations & Tips:

• Add Vegetables: Incorporate additional vegetables such as bell peppers, zucchini, or carrots for extra nutrition and flavor.
• Spice it Up: For those who enjoy heat, add a chopped chili or some red pepper flakes to the curry.
• Protein Boost: You can add diced tofu for extra protein and texture.
• Storage: Leftovers can be stored in the refrigerator for up to three days and also freeze well for future meals.
• Flavor Enhancements: For a different flavor profile, try adding a tablespoon of peanut butter or a splash of lime juice before serving.

Tomato and Spinach Pasta

This Tomato and Spinach Pasta is a deliciously simple dish that brings vibrant flavors and colors to your dinner table. Ideal for busy weeknights or budget-conscious individuals looking for a quick yet satisfying meal, this pasta takes only about 30 minutes to prepare.

Fresh spinach and ripe tomatoes combine with garlic and olive oil to create a light yet hearty sauce that pairs beautifully with your favorite pasta.

Ingredients:

• 12 ounces of pasta (spaghetti, penne, or your choice)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes (or 2 cups fresh diced tomatoes)
• 3 cups fresh spinach
• Salt and pepper, to taste
• 1 teaspoon dried oregano (optional)
• Grated Parmesan cheese, for serving (optional)

Cooking Steps:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the rest and set the pasta aside.
2. Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
3. Add Tomatoes: Stir in the canned diced tomatoes (with their juices if using canned) and cook for about 5 minutes, allowing the sauce to simmer. If using fresh tomatoes, cook until they start to soften.
4. Incorporate Spinach: Slowly add the fresh spinach to the skillet, stirring until wilted and mixed well with the tomato sauce. Season with salt, pepper, and dried oregano if using.
5. Combine Pasta and Sauce: Toss the cooked pasta into the skillet, mixing it well with the sauce. If the sauce seems too thick, add some reserved pasta cooking water to reach your desired consistency.
6. Serve: Divide the pasta among plates and top with grated Parmesan cheese if desired. Enjoy your delicious, budget-friendly meal!

Variations and Tips:

• Add Protein: For extra protein, consider adding cooked chicken, shrimp, or chickpeas to the dish.
• Spicy Kick: Sprinkle crushed red pepper flakes for a bit of heat.
• Herbs: Fresh herbs like basil or parsley can elevate the flavor. Add them as a garnish before serving.
• Make It Vegan: Omit the Parmesan cheese or substitute with nutritional yeast for a vegan alternative.
• Pasta Choice: Feel free to use whole wheat or gluten-free pasta to suit dietary needs.

This Tomato and Spinach Pasta is not only quick and budget-friendly but also versatile and filled with goodness. Enjoy!

Potato and Kale Hash

Potato and Kale Hash is a delicious and satisfying dish that brings together hearty potatoes and nutrient-rich kale in a one-pan meal that’s perfect for a cozy dinner. This recipe is ideal for budget-conscious individuals or families, as it utilizes simple, affordable ingredients and can be prepared in just 30 minutes.

Whether you’re looking for a quick weeknight meal or a filling vegetarian option, this dish is sure to please everyone at the table.

Ingredients:

• 4 medium potatoes, diced
• 2 cups kale, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: 1 teaspoon smoked paprika or red pepper flakes for added flavor
• Optional: 2 eggs (for serving on top)

Cooking Steps:

1. In a large skillet, heat the olive oil over medium heat. Once hot, add the diced potatoes and season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally, until the potatoes are tender and golden brown.
2. Add the diced onion to the skillet and sauté for an additional 3-4 minutes, or until the onion becomes translucent.
3. Stir in the minced garlic and cook for another minute, being careful not to burn it.
4. Add the chopped kale to the skillet, and if desired, add smoked paprika or red pepper flakes for extra flavor. Cook for an additional 5 minutes, stirring frequently until the kale is wilted and tender.
5. If using, crack the eggs on top of the hash and cover the skillet. Cook until the eggs are done to your liking (about 3-5 minutes for runny yolks).
6. Taste and adjust seasoning if needed. Serve warm and enjoy!

Variations and Tips:

• Feel free to swap out kale for other greens such as spinach or Swiss chard based on your preference.
• To add a protein element, consider including cooked sausage or bacon, or serving with a side of beans.
• If you’re looking for a heartier meal, incorporate diced bell peppers or mushrooms into the mix.
• This hash is versatile and can be enjoyed for breakfast, lunch, or dinner, making it a great addition to your weekly meal planning.

Simple Vegetable Soup

Simple Vegetable Soup is a warm and hearty dish that’s perfect for anyone looking for a quick and nutritious meal. Packed with a variety of vegetables, it’s ideal for those on a budget or anyone wishing to increase their vegetable intake. This soup is not only flavorful but also customizable, allowing you to use whatever veggies you have on hand.

Preparation takes about 10 minutes, and cooking time is approximately 30 minutes, making it a perfect choice for a wholesome weeknight dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Optional: 1 cup cooked pasta or rice

Cooking Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the sliced carrots, diced celery, and diced bell pepper. Sauté for 5-7 minutes until the vegetables begin to soften.
4. Incorporate the diced zucchini and cook for another 3-4 minutes.
5. Add the canned tomatoes (with their juice), vegetable broth, dried thyme, and dried basil. Bring the pot to a boil.
6. Once boiling, reduce heat and let it simmer for about 20 minutes, uncovered. Season with salt and pepper to taste.
7. If you’re adding cooked pasta or rice, stir it in just a few minutes before serving to heat through.

Variations & Tips:

• Feel free to use any vegetables you have on hand, such as spinach, kale, potatoes, or green beans.
• For added protein, consider adding canned beans like chickpeas or black beans.
• This soup freezes well; store it in airtight containers for up to 3 months.
• Serve with a sprinkle of grated cheese or fresh herbs like parsley for extra flavor.
• Adjust the seasonings according to your taste preferences; try adding a pinch of red pepper flakes for a kick.

Black Bean Quesadillas

Black bean quesadillas are a delicious and budget-friendly dish that combines protein-packed black beans with cheese and spices, all encased in a crispy tortilla. This recipe is ideal for vegetarians, families on a budget, or anyone looking for a quick and satisfying meal.

Preparation time is around 15 minutes, with an additional 10 minutes for cooking, making it perfect for a weeknight dinner or a last-minute lunch.

Ingredients:

• 1 can black beans, rinsed and drained
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 4 flour or corn tortillas
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil or cooking spray
• Optional toppings: salsa, guacamole, sour cream, or chopped cilantro

Cooking Steps:

1. In a mixing bowl, combine the black beans, shredded cheese, cumin, chili powder, salt, and pepper. Mash the beans slightly with a fork to create a thick mixture.
2. Heat a skillet over medium heat and add a tablespoon of olive oil or spray with cooking spray.
3. Place one tortilla in the skillet and spoon half of the black bean mixture onto one half of the tortilla. Fold the tortilla over to cover the filling.
4. Cook for about 3-4 minutes on one side, or until golden brown and crispy. Carefully flip the quesadilla and cook for another 3-4 minutes on the other side.
5. Remove from the skillet and repeat with the remaining tortillas and bean mixture.
6. Slice into wedges and serve hot with your choice of toppings.

Variations and Tips:

• Add diced onions, bell peppers, or corn to the filling for extra flavor and texture.
• For a spicier kick, include chopped jalapeños or a sprinkle of hot sauce in the bean mixture.
• To make it a complete meal, serve alongside a simple salad or steamed vegetables.
• These quesadillas can be made in the oven for a larger batch: Preheat the oven to 400°F (200°C) and bake the assembled quesadillas on a baking sheet for 10-12 minutes, flipping halfway through.
• Leftovers can be reheated in a skillet or microwave, making them great for meal prep.

Baked Ziti With Spinach

Baked Ziti with Spinach is a hearty and comforting dish that combines pasta, rich tomato sauce, creamy ricotta cheese, and healthy spinach, making it a perfect meal for families or anyone looking for a satisfying vegetarian option.

This budget-friendly recipe is not only easy to prepare but also comes together in about 30 minutes of prep time, followed by a brief baking period, making it ideal for busy weeknights.

Ingredients:

• 1 pound ziti pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil (for greasing)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, mix the ricotta cheese with the spinach, garlic powder, Italian seasoning, salt, and pepper until well combined.
4. In a large baking dish (greased with olive oil), combine the cooked ziti and marinara sauce. Stir well to coat the pasta evenly.
5. Fold in the spinach and ricotta mixture until evenly distributed throughout the ziti.
6. Top the mixture with shredded mozzarella cheese and grated Parmesan cheese.
7. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
8. Allow the baked ziti to cool for a few minutes before serving.

Variations and Tips:

• For a protein boost, add cooked ground beef, turkey, or Italian sausage to the sauce.
• Experiment with different types of cheese, such as fontina or Gouda, for added flavor.
• Substitute or add other vegetables, such as mushrooms or bell peppers, for versatility.
• This dish is great for meal prep; simply prepare and bake it ahead of time, then refrigerate or freeze for later meals. Just reheat thoroughly before serving.