5 Budget-Friendly Recipes Anyone Can Make

We’ve all been there: Our monthly grocery budget has reached its max and all we have are some random items in our pantry. Fear not! Whether you're cooking for a family or just for yourself, these recipes will keep both your stomach, and your budget, satisfied.

1. One-Pot Pasta with Vegetables

This recipe is quick, easy and requires minimal clean-up.

Ingredients:

• 8 oz pasta (any kind you have)
• 2 cups of mixed vegetables (frozen works fine)
• 2 garlic cloves, minced
• 1 can diced tomatoes (14 oz)
• 2 ½ cups water or broth
• 1 tsp olive oil
• Salt, pepper and herbs (like basil or oregano) to taste

Instructions:

1. Add all ingredients to a large pot.
2. Bring to a boil, stirring occasionally.
3. Reduce heat and let simmer for about 12-15 minutes until pasta is cooked.
4. Serve hot and top with grated cheese if desired.

Cost tip: Pasta and canned tomatoes are inexpensive pantry staples, and frozen veggies are often cheaper than fresh ones.

2. Stuffed Bell Peppers

This recipe takes advantage of inexpensive rice and veggies to create a filling and nutritious dish.

Ingredients:

• 4 bell peppers (any color)
• 1 cup cooked rice
• 1 can black beans, rinsed
• 1 cup salsa
• 1 tsp cumin
• Shredded cheese (optional)
• Sour cream (optional)

Instructions:

1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds.
3. In a bowl, mix rice, beans, salsa and cumin.
4. Stuff the peppers with the mixture and place them in a baking dish.
5. Bake for 25-30 minutes. Add cheese and top with sour cream during the last 5 minutes if desired.

Cost tip: You can use leftover rice and adjust the filling based on what’s in your pantry.

3. Egg and Veggie Fried Rice

This is a great way to use leftover rice and veggies. Eggs add extra protein and make the dish more satisfying.

Ingredients:

• 2 cups cooked rice
• 2 eggs, beaten
• 1 cup mixed vegetables (fresh or frozen)
• 2 tbsp soy sauce
• 1 tbsp oil (vegetable or sesame)

Instructions:

1. Heat oil in a pan and sauté the vegetables until soft.
2. Push the veggies to one side of the pan and scramble the eggs on the other side.
3. Add the cooked rice and soy sauce, stirring everything together.
4. Cook for 2-3 minutes until heated through.

Cost tip: Use whatever leftover vegetables you have.

4. Chickpea Salad Sandwich

A vegetarian twist on a tuna salad sandwich—this one is packed with protein and easy to make.

Ingredients:

• 1 can chickpeas, drained and mashed
• 2 tbsp mayonnaise or Greek yogurt
• 1 tsp mustard
• ¼ cup diced celery
• Salt and pepper to taste
• Bread or rolls for serving

Instructions:

1. In a bowl, combine mashed chickpeas, mayo, mustard, celery, salt and pepper.
2. Spread the mixture onto bread or rolls.
3. Serve with a side of fruit or chips.

Cost tip: Chickpeas are cheap and versatile. This filling also works well in wraps or with crackers.

5. Oatmeal Pancakes

Pancakes aren’t just for breakfast! These oatmeal pancakes are healthy, filling and easy to whip up. Feel free to serve with eggs or fruit for a larger portion size!

Ingredients:

• 1 cup rolled oats
• 1 cup milk (or any dairy-free alternative)
• 1 egg
• 1 tsp baking powder
• 1 tbsp honey or sugar
• A pinch of salt

Instructions:

1. Blend the oats into a fine powder.
2. In a bowl, mix the oat flour with the milk, egg, baking powder, honey and salt.
3. Heat a pan over medium heat and grease it lightly.
4. Pour small amounts of batter into the pan to form pancakes.
5. Cook until bubbles form, then flip and cook the other side.

Cost tip: Oats are inexpensive and buying them in bulk saves even more.

Eating on a budget doesn’t have to mean sacrificing flavor or variety. These five simple recipes use affordable ingredients you likely already have in your kitchen. With a little creativity, you can enjoy tasty meals without overspending. Give these recipes a try, your wallet will thank you!

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