15 Dinner Recipes That Cost Less Than $15 for the Whole Family

Families seeking budget-friendly dinner options will appreciate these creative recipes. One-Pan Chicken and Veggies combines tender chicken with vibrant greens, while Creamy Mushroom Pasta offers a rich vegetarian delight. For a quick protein-packed meal, try Beef and Broccoli Stir-Fry or Spicy Lentil Tacos. Baked Ziti With Spinach and Curry Coconut Chickpeas round out the choices. These tasty dishes guarantee variety without the high costs. Explore further for even more satisfying recipes that won’t stretch the budget.

One-Pan Chicken and Veggies

One-Pan Chicken and Veggies is a wholesome and satisfying dish that’s perfect for busy weeknight dinners or when you’re looking to impress guests without spending a fortune.

This meal brings together juicy chicken and a colorful array of vegetables all cooked in one pan, making cleanup a breeze. With a total preparation and cooking time of about 40 minutes, it’s ideal for families or anyone seeking a quick, nutritious meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups mixed vegetables (e.g., bell peppers, carrots, zucchini, broccoli)
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the chicken breasts with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Make sure the chicken is evenly coated.
3. Transfer the seasoned chicken breasts to a large baking sheet or oven-safe pan.
4. Arrange the mixed vegetables around the chicken on the baking sheet. Drizzle a little additional olive oil over the vegetables and season with salt and pepper.
5. Place the pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender.
6. Once cooked, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired, and serve warm.

Variations and Tips:

• You can substitute chicken breasts with thighs for a richer flavor.
• Feel free to use any vegetables you have on hand, such as asparagus, green beans, or cherry tomatoes.
• For added flavor, try marinating the chicken the night before in your favorite sauce or seasoning blend.
• Serve with a side of rice, quinoa, or crusty bread to round out the meal.
• To enhance the dish, consider topping the chicken with grated cheese for the last few minutes of cooking for a melty finish.

Creamy Mushroom Pasta

Creamy Mushroom Pasta is a delightful and rich dish that captures the essence of comfort food. The combination of sautéed mushrooms with a creamy sauce makes it an ideal meal for vegetarians and mushroom lovers alike.

Perfect for a quick weeknight dinner or a cozy weekend meal, this recipe can be prepared in just 30 minutes, making it not only delicious but also convenient for busy lives.

Ingredients:

• 8 oz pasta (fettuccine, spaghetti, or your choice)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 16 oz mushrooms, sliced (button or cremini)
• 1 teaspoon dried thyme
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Cook the Pasta: Begin by cooking the pasta according to package instructions. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.

2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft.

Then, add the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes until the mushrooms have released their moisture and are caramelized.

3. Add Seasonings: Stir in the dried thyme and season with salt and pepper. Cook for another minute to allow the flavors to incorporate.

4. Make the Sauce: Pour in the heavy cream and bring to a gentle simmer. Allow it to cook for 3-4 minutes until slightly thickened.

Stir in the grated Parmesan cheese, ensuring it melts and blends into the sauce.

5. Combine with Pasta: Add the cooked pasta to the skillet, tossing everything together. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.

6. Garnish and Serve: Remove from heat and garnish with freshly chopped parsley. Serve immediately while hot.

Variations and Tips:

• For added protein, consider including grilled chicken, shrimp, or chickpeas.
• Substitute heavy cream with a lighter option such as half-and-half or a dairy-free cream alternative for a lighter dish.
• Add seasonal vegetables such as spinach, peas, or asparagus for extra nutrients and flavor.
• For a kick of flavor, sprinkle red pepper flakes or a splash of lemon juice before serving.
• This recipe can be made ahead of time and reheated; the sauce may thicken, so you might want to add a splash of water or additional cream upon reheating.

Enjoy a comforting plate of creamy mushroom pasta that’s full of flavor yet easy on your wallet!

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a delightful and satisfying dish that balances tender beef with vibrant broccoli florets, all coated in a savory sauce. This dish is perfect for busy weeknights when you want to whip up something fast yet delicious, typically taking only about 30 minutes from prep to plate.

It serves as a filling meal for the whole family, offering a delightful combination of flavors and textures that can cater to a variety of tastes.

Ingredients:

• 1 pound beef sirloin, sliced thinly
• 4 cups broccoli florets
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/4 cup beef broth or water
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Cooked rice or noodles (for serving)

Cooking Instructions:

1. Marinate the Beef: In a bowl, combine the sliced beef with half of the soy sauce, the cornstarch, and a pinch of salt and pepper. Let it marinate for about 10 minutes while you prepare the vegetables.
2. Blanch the Broccoli: Bring a pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and set aside.
3. Cook the Beef: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated beef in a single layer and sear it for about 2-3 minutes until browned. Remove the beef from the pan and set aside.
4. Stir-Fry the Aromatics: In the same skillet, add the remaining tablespoon of oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant.
5. Combine Everything: Return the beef to the skillet and add the blanched broccoli. Pour in the remaining soy sauce and oyster sauce, along with the beef broth (or water). Stir to coat everything evenly and cook for another 2-3 minutes until heated through and the sauce thickens.
6. Serve: Serve hot over cooked rice or noodles.

Variations and Tips:

• Add More Vegetables: Feel free to include other vegetables such as bell peppers, snap peas, or carrots for added color and nutrition.
• Make It Spicy: For a kick, add a teaspoon of crushed red pepper flakes or a dash of chili sauce to the sauce mixture.
• Substitute Meat: This recipe works well with chicken, pork, or tofu as alternate protein options.
• Meal Prep Tip: You can pre-slice the beef and chop the broccoli a day in advance to save even more time during cooking.

Spicy Lentil Tacos

Spicy Lentil Tacos are a flavorful and hearty vegetarian dish that packs a punch with a spicy kick, making them perfect for taco night or a quick weeknight dinner.

These tacos are not only budget-friendly but also a nutritious choice, brimming with protein and fiber from the lentils.

With a total preparation time of about 30 minutes, they are ideal for anyone looking to whip up a quick and satisfying meal without breaking the bank.

Ingredients:

• 1 cup dried green or brown lentils
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1-2 jalapeño peppers, diced (adjust based on your spice preference)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional)
• 2 cups vegetable broth or water
• Salt and pepper, to taste
• Corn or flour tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Optional toppings: avocado, diced tomatoes, shredded lettuce, or salsa

Cooking Steps:

1. Rinse the lentils under cold water and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
3. Add the minced garlic and diced jalapeño peppers to the skillet and sauté for an additional 2-3 minutes until fragrant.
4. Stir in the cumin, smoked paprika, and cayenne pepper. Cook for 30 seconds to allow the spices to bloom.
5. Add the lentils and vegetable broth (or water). Bring to a boil, then reduce the heat to low and cover the skillet. Simmer for about 20-25 minutes until the lentils are tender and most of the liquid is absorbed.
6. Season the lentil mixture with salt and pepper to taste.
7. While the lentils are cooking, warm the tortillas in a separate skillet or in the microwave.
8. To assemble the tacos, spoon the lentil mixture onto a tortilla and top with your choice of garnishes: chopped cilantro, avocado, diced tomatoes, shredded lettuce, and a squeeze of lime.

Variations and Tips:

• For added flavor, consider adding a tablespoon of taco seasoning or chili powder to the lentil mixture while cooking.
• You can swap the lentils for black beans or any other legumes for a different kind of protein.
• If you prefer a milder version, reduce or eliminate the jalapeños and cayenne pepper.
• Serve with a side of Mexican rice or a fresh salad for a complete meal.
• These tacos can also be meal-prepped for an easy, grab-and-go work lunch; just store the lentils in the fridge and assemble when ready to eat.

Baked Ziti With Spinach

Baked Ziti with Spinach is a comforting and hearty Italian-American dish that combines pasta, cheese, and savory flavors to create a satisfying meal.

This recipe is perfect for families, weeknight dinners, or gatherings with friends. It takes about 30 minutes to prepare and 30 minutes to bake, making it an ideal choice for both busy cooks and those looking to impress without spending hours in the kitchen.

Ingredients:

• 1 pound ziti pasta
• 2 cups fresh spinach, chopped
• 1 jar (24 oz) marinara sauce
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional: red pepper flakes for a kick

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil and cook the ziti pasta according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper. Stir in the chopped spinach.
4. Add the cooked ziti to the cheese mixture and toss until evenly coated.
5. In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Add half of the ziti mixture on top. Pour half of the remaining marinara sauce over this layer, then sprinkle with half of the Parmesan cheese.
6. Layer the remaining ziti mixture on top, followed by the rest of the marinara sauce. Finish by topping with the remaining mozzarella and Parmesan cheese.
7. Drizzle with olive oil and, if desired, sprinkle red pepper flakes on top.
8. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Allow to cool for a few minutes before serving.

Variations and Tips:

• Substitute the spinach with other leafy greens like kale or Swiss chard for a different flavor profile.
• Add cooked ground meat (Italian sausage or turkey) for extra protein and heartiness.
• For a vegetarian option, consider adding sautéed mushrooms or roasted vegetables such as zucchini or bell peppers.
• To make this dish ahead of time, prepare it up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking. Just increase the baking time slightly if starting from cold.
• Serve with a side salad and garlic bread for a complete, satisfying meal.

Vegetable Fried Rice

Vegetable Fried Rice is a simple yet flavorful dish that highlights the versatility of rice combined with fresh vegetables and aromatic seasonings. Perfect for busy weeknights or when you’re looking to whip up something quick, this dish can be ready in just 20 minutes, making it ideal for families, busy professionals, or students on a budget.

Not only is it cost-effective, but it’s also a fantastic way to use up leftover rice and any vegetables in your fridge.

Ingredients:

• 2 cups cooked rice (preferably cold)
• 1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 2 green onions, sliced
• 1 teaspoon sesame oil (optional)
• Salt and pepper to taste
• 1 egg (optional for added protein)

Cooking Steps:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and minced garlic, sautéing for 1-2 minutes until fragrant.
3. Stir in the mixed vegetables and cook for another 3-4 minutes until they are tender.
4. Push the vegetables to the side of the skillet and crack the egg (if using) into the empty space. Scramble it quickly until fully cooked and then mix it in with the vegetables.
5. Add the cold cooked rice to the skillet, breaking up any clumps. Stir everything together to combine evenly.
6. Pour the soy sauce and sesame oil (if using) over the rice, and stir well to verify all the rice is coated. Season with salt and pepper to taste.
7. Finally, toss in the sliced green onions just before serving.

Variations and Tips:

• For a heartier dish, add protein such as diced chicken, shrimp, or tofu.
• Experiment with different vegetables based on what’s available or in season, such as broccoli, zucchini, or corn.
• For an extra kick, add chili sauce or sriracha to the soy sauce before mixing it in.
• Always use cold rice for the best texture; freshly cooked rice can turn mushy.
• This dish is easily made vegan by omitting the egg.

Taco Soup

Taco soup is a hearty and flavorful dish that combines all the delicious elements of tacos into a warming soup, perfect for family dinners or gatherings with friends. It’s ideal for those looking for a quick, budget-friendly meal, as it can be prepared in just about 30 minutes.

This soup is versatile, making it suitable for both meat lovers and vegetarians, and it’s easily adaptable based on personal preferences or pantry availability.

Ingredients:

• 1 pound ground beef (or turkey)
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 packet taco seasoning
• 2 cups beef or vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro, tortilla chips

Cooking Steps:

1. In a large pot over medium heat, add the ground beef (or turkey) and cook until browned. Make sure to break it up into small pieces as it cooks. Drain any excess fat.
2. Add the diced onion and minced garlic to the pot, cooking until the onion is translucent, about 3-4 minutes.
3. Stir in the black beans, kidney beans, corn, diced tomatoes (with their juices), taco seasoning, and broth. Mix well.
4. Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to blend. Stir occasionally.
5. Taste the soup and season with salt and pepper as needed.
6. Serve hot with optional toppings like shredded cheese, sour cream, chopped green onions, cilantro, and crushed tortilla chips for added crunch.

Variations and Tips:

• For a vegetarian version, substitute ground beef with a mixture of lentils and mushrooms or increase the quantity of beans and vegetables.
• If you like it spicier, add diced jalapeños or a splash of hot sauce to the soup.
• Consider slow cooking the soup; simply brown the meat and onion in a skillet first, then transfer everything into a slow cooker and cook on low for 6-8 hours.
• Leftovers can be stored in the refrigerator for up to 3 days and can also be frozen for future meals, making it a great make-ahead option.

Caprese Stuffed Chicken

Caprese Stuffed Chicken is a delightful and flavorful dish that combines the classic Italian Caprese salad elements with juicy chicken breasts. This recipe is perfect for a cozy family dinner or a romantic date night, showcasing fresh ingredients that are both satisfying and visually appealing.

Preparation time is around 15 minutes, with a cooking time of about 25 minutes, making it an easy low-cost option for any occasion.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh mozzarella cheese, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons balsamic glaze
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together the diced mozzarella, cherry tomatoes, chopped basil, minced garlic, salt, and pepper.
3. Carefully slice a pocket into each chicken breast, taking care not to cut all the way through. Season the chicken with salt and pepper on both sides.
4. Stuff each chicken breast with the Caprese mixture, using toothpicks to secure the opening if necessary.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Once heated, add the stuffed chicken breasts to the skillet and cook for about 3-4 minutes on each side, or until golden brown.
6. Once browned, drizzle balsamic glaze over the chicken and transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
7. Remove the skillet from the oven and let the chicken rest for a few minutes before serving.

Variations and Tips

• Variation: Add some spinach or arugula to the stuffing for an extra boost of flavor and nutrition.
• Alternative Cheese: Substitute fresh mozzarella with goat cheese or feta for a different taste.
• Serving Suggestion: Serve with a side salad or garlic bread to create a well-rounded meal.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
• Cooking Method: For a grilled version, cook the chicken on a grill while using indirect heat to guarantee it cooks through without drying out.

Cheesy Taco Pasta

Cheesy Taco Pasta is a delicious and satisfying one-pot dish that combines the classic flavors of tacos with creamy, cheesy goodness, making it a hit for families, students, or anyone looking for a quick and budget-friendly meal.

Bringing your favorite taco spices together with pasta creates a hearty dish that’s ready in just 30 minutes—perfect for a weeknight dinner or a casual gathering with friends.

Ingredients:

• 8 oz. elbow macaroni
• 1 lb. ground beef or turkey
• 1 packet taco seasoning
• 1 cup salsa
• 1 can (15 oz.) black beans, drained and rinsed
• 1 cup corn (canned or frozen)
• 1 ½ cups shredded cheddar cheese
• 2 cups chicken broth or water
• Optional toppings: sour cream, diced tomatoes, chopped cilantro, sliced jalapeños

Cooking Instructions:

1. In a large pot over medium heat, brown the ground beef or turkey until fully cooked, about 5-7 minutes. Drain any excess fat.
2. Stir in the taco seasoning and allow it to combine with the meat for another minute.
3. Add the pasta, salsa, black beans, corn, and chicken broth to the pot. Stir well to combine all ingredients.
4. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 10-12 minutes, or until the pasta is tender and the liquid is mostly absorbed.
5. Remove the pot from heat and stir in the shredded cheddar cheese until melted and creamy.
6. Serve hot, topped with your choice of sour cream, diced tomatoes, cilantro, or jalapeños.

Variations & Tips:

• For a vegetarian option, substitute the ground meat with textured vegetable protein or extra beans.
• Feel free to add vegetables such as chopped bell peppers, zucchini, or spinach to boost the nutrition factor.
• If you like additional heat, add diced green chilies or spicy salsa.
• To make the dish more indulgent, you can bake it by transferring it to a casserole dish, topping with extra cheese, and baking at 350°F for 15-20 minutes until golden and bubbly.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a splash of water or broth to maintain creaminess.

Veggie Chili

Veggie Chili is a hearty and nutritious dish that’s perfect for vegetarians, those looking to cut down on meat, or anyone who enjoys a filling bowl of comfort food. Packed with protein from beans and loaded with vibrant vegetables, this chili is an excellent choice for weeknight dinners or meal prep for the week ahead.

The total preparation time is approximately 30 minutes, with a cooking time of about 20-30 minutes, making it a quick yet satisfying meal option.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium bell pepper, diced (any color)
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: chopped cilantro, avocado, sour cream, shredded cheese

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until the onion becomes translucent.
2. Add the bell pepper, carrots, and celery to the pot. Cook for an additional 5 minutes until the vegetables begin to soften.
3. Stir in the zucchini, diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer.
4. Reduce the heat to low, cover, and let the chili cook for about 20-30 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with your choice of toppings.

Variations & Tips:

• For a spicier chili, add diced jalapeños or a dash of hot sauce.
• You can include other vegetables like bell peppers, squash, or spinach based on what you have on hand.
• If you prefer a thicker chili, let it simmer uncovered for the last 10 minutes of cooking.
• This dish can be made ahead of time and stored in the fridge for up to 4 days or frozen for up to 3 months.
• Serve with crusty bread or over rice for a complete meal.

Enjoy your delicious and budget-friendly Veggie Chili!

Chicken Fajitas

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• Tortillas (flour or corn)
• Optional toppings: sour cream, salsa, guacamole, shredded cheese, cilantro

Cooking Steps:

1. Begin by marinating the chicken breasts. In a bowl, mix together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

Coat the chicken well with the marinade and let it sit for at least 10-15 minutes to absorb the flavors.

2. Heat a large skillet or grill over medium-high heat. Once hot, add the marinated chicken breasts to the skillet and cook for about 5-6 minutes on each side, or until fully cooked and no longer pink in the center.

Remove the chicken from the skillet and allow it to rest for a few minutes before slicing it into thin strips.

3. In the same skillet, add the sliced bell peppers and onions. Sauté for about 4-5 minutes until they are tender and slightly charred.

4. Combine the sliced chicken with the sautéed vegetables in the skillet, stirring to mix well.

5. Serve the fajita mixture on warm tortillas, and add your favorite toppings such as sour cream, salsa, guacamole, shredded cheese, or fresh cilantro.

Variations and Tips:

• For extra heat, add diced jalapeños to the sautéed vegetables or sprinkle some cayenne pepper in the marinade.
• Swap out chicken for beef, shrimp, or tofu for a different protein option.
• To make it a complete meal, serve with a side of Mexican rice or black beans.
• If you have time, let the chicken marinate for a longer period for enhanced flavor.
• Use store-bought or homemade fajita seasoning to save time on spices.

Enjoy a delicious and budget-friendly meal with homemade Chicken Fajitas!

Curry Coconut Chickpeas

Curry Coconut Chickpeas is a vibrant and hearty dish that combines the earthy flavors of chickpeas with aromatic spices and creamy coconut milk. This vegetarian recipe is perfect for anyone looking to enjoy a nutritious meal without breaking the bank, making it ideal for families, meal preppers, or anyone who loves a satisfying plant-based dish.

With a prep time of just 10 minutes and a cook time of 20 minutes, you can whip up this flavorful curry in no time.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked rice or quinoa, for serving
• Optional: 1 cup spinach or kale for added greens

Cooking Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
2. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
3. Add the curry powder, turmeric, and cumin to the skillet, and cook for another minute to toast the spices.
4. Pour in the coconut milk and stir to combine. Bring the mixture to a simmer.
5. Add the rinsed chickpeas and optional greens (spinach or kale) to the skillet, stirring well. Season with salt and pepper to taste.
6. Let the curry simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. Serve hot over cooked rice or quinoa and garnish with fresh cilantro.

Variations and Tips:

• For an added kick, include diced jalapeños or a pinch of cayenne pepper in the sauté phase.
• You can substitute chickpeas with other legumes like lentils or black beans for a different taste and texture.
• For a richer flavor, add a squeeze of lime juice before serving.
• This dish can be made ahead of time and stored in the fridge for up to 3 days, making it great for meal prep.
• Feel free to swap in seasonal vegetables like bell peppers or zucchini to customize based on what you have on hand.

Homemade Pizza

Homemade pizza is a versatile and delicious dish that can be customized to suit a variety of tastes. Perfect for family dinners, movie nights, or casual gatherings with friends, this meal allows everyone to get creative with their toppings.

Cooking from scratch is not only affordable, but it also guarantees that you know exactly what goes into your meal. With a preparation time of about 30 minutes and a cooking time of 15 minutes, you can have a piping hot pizza ready to enjoy in no time!

Ingredients:

• 1 pre-made pizza dough or dough ingredients (flour, yeast, water, salt, olive oil)
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1 cup assorted toppings (pepperoni, bell peppers, onions, mushrooms, olives, etc.)
• 1 teaspoon dried oregano (optional)
• 1 teaspoon garlic powder (optional)
• Olive oil for brushing

Cooking Steps:

1. Preheat your oven to 475°F (245°C).
2. If using pre-made pizza dough, stretch it out on a lightly floured surface to your desired thickness. If making from scratch, mix flour, yeast, water, salt, and olive oil to form the dough, then knead until smooth and let rise for about 30 minutes before rolling out.
3. Transfer the rolled-out dough to a baking sheet or pizza stone.
4. Spread the pizza sauce evenly across the dough, leaving a small border around the edges.
5. Sprinkle the shredded mozzarella cheese generously over the sauce.
6. Add your selected toppings evenly across the cheese.
7. If desired, sprinkle dried oregano and garlic powder on top for added flavor.
8. Brush the edges of the crust with a little olive oil for a golden finish.
9. Bake in the preheated oven for 12-15 minutes or until the cheese is bubbly and the crust is golden brown.
10. Remove from the oven and let it cool for a couple of minutes before slicing and serving.

Variations and Tips:

• Experiment with different types of cheese like cheddar, goat cheese, or feta for unique flavors.
• Try a white pizza by using ricotta cheese as a base instead of tomato sauce.
• Swap out traditional toppings for healthier options like spinach, arugula, or artichokes.
• For a gluten-free option, use a gluten-free pizza crust available at most grocery stores.
• Customize the size of your pizza; make mini personal pizzas for each person or a large family-sized pizza.
• Leftover pizza can be stored in the refrigerator for 2-3 days and is delicious reheated.

Ground Turkey Skillet

The Ground Turkey Skillet is a versatile one-pan meal that is perfect for busy weeknights. It combines lean ground turkey with a medley of colorful vegetables and seasonings, making it both nutritious and delicious. This dish is ideal for families looking for a quick meal, especially since it takes only about 30 minutes to prepare and cook.

With its hearty nature and affordability, it can easily fit within your budget of under $15.

Ingredients:

• 1 pound ground turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 zucchini, diced
• 1 cup corn (fresh, frozen, or canned)
• 1 can diced tomatoes (14.5 oz)
• 1 teaspoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil (for cooking)
• Fresh parsley or cilantro (for garnish, optional)

Cooking Steps:

1. In a large skillet, heat a tablespoon of olive oil over medium heat.
2. Add the chopped onion and cook for about 3-4 minutes, until softened.
3. Stir in the minced garlic, bell pepper, and zucchini, cooking for another 5 minutes until the vegetables are tender.
4. Push the vegetables to one side of the skillet and add the ground turkey to the other side. Cook until browned, breaking it up with a spoon (about 5-7 minutes).
5. Once the turkey is cooked through, mix it with the vegetables. Stir in the corn, diced tomatoes (including juice), chili powder, paprika, salt, and pepper.
6. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
7. Serve hot, garnished with fresh parsley or cilantro if desired.

Variations and Tips:

• For a spicier kick, add some cayenne pepper or diced jalapeños.
• Swap out the vegetables according to your preference; broccoli, spinach, or carrots can also work well.
• If you have leftovers, this dish can be easily reheated or served over cooked rice or quinoa for a different meal.
• Consider serving it with avocado slices or shredded cheese for added richness and flavor.

Stuffed Bell Peppers

Stuffed bell peppers are a wholesome and colorful dish that combines savory rice, meat, and vegetables, all encased in tender bell pepper shells.

This family-friendly meal is not only nutritious but also highly customizable based on your taste preferences or dietary requirements. Perfect for a weeknight dinner, these stuffed peppers take about 30 minutes of prep time and can be ready to serve in less than an hour, making them ideal for busy households looking to enjoy a hearty meal on a budget.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground beef or turkey
• 1 cup cooked rice (white or brown)
• 1 can (14.5 oz) diced tomatoes (drained)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheese (cheddar or mozzarella)
• Olive oil (for sautéing)

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. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
3. In a skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion and minced garlic until the onion becomes translucent.
4. Add the ground meat to the skillet and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
5. Stir in the cooked rice, drained diced tomatoes, Italian seasoning, salt, and pepper. Mix well to combine.
6. Spoon the meat and rice mixture into each bell pepper, packing it down gently. Top each with a sprinkle of shredded cheese.
7. Carefully pour a small amount of water into the bottom of the baking dish to help steam the peppers.
8. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and the peppers are tender.

Variations and Tips:

• Vegetarian Version: Substitute the ground meat with black beans or a mix of sautéed vegetables like mushrooms and zucchini.
• Grain Alternatives: Use quinoa or couscous instead of rice for a different texture and flavor.
• Spice it Up: Add chopped jalapeños or a pinch of chili powder for some heat.
• Meal Prep: Prep the stuffed peppers ahead of time and store them in the fridge before baking. Just add an extra 10-15 minutes to the baking time if cooking them cold.
• Serving Suggestions: Pair with a simple green salad or garlic bread for a complete meal.

Enjoy your colorful and satisfying stuffed bell peppers!