Skip to content
Meet Mary Trending 14 Christmas Morning Breakfast Ideas

14 Budget Friendly Family Dinners

Fourteen budget friendly family dinners built on pantry staples like beans, rice, pasta and eggs, so you can feed everyone well without stretching your grocery bill.

By Mary Caldwell | Published March 6, 2026
Jump to the Recipes Pin
Close up of homemade sloppy joes

Feeding a family on a budget does not have to mean boring dinners or the same box of pasta every night. These fourteen recipes lean on affordable staples like beans, rice, eggs, potatoes, canned tomatoes and a little ground beef or chicken, and they still taste like real comfort food. You will find soups, skillets, tacos, casseroles and even a pizza night. My biggest money saving tip is to plan the week around what is already in your pantry and freezer, then shop only for the few fresh items you need to fill the gaps.

1) Homemade Sloppy Joes

Close up of homemade sloppy joes

1) Homemade Sloppy Joes

Prep10 minsTotal30 minsServes6
Pin It

These sloppy joes simmer ground beef with onion, bell pepper and a tangy sweet sauce made from pantry staples. The sauce cooks down until it is thick and clings to every crumble of meat. Toasting the buns first keeps them from turning soggy under the saucy filling.

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 small onion, finely diced
  • 1/2 green bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1/2 cup water
  • 1 tablespoon brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 hamburger buns, toasted

Instructions

  1. Heat a large skillet over medium high heat. Add the ground beef and cook, breaking it into small crumbles with a spatula, for 5 to 6 minutes.
  2. Add the onion and bell pepper and cook for 4 to 5 minutes more, until the vegetables are soft and the beef is browned with no pink remaining and reaches 160F.
  3. Tilt the pan and spoon off any excess fat. Stir in the garlic and cook for 30 seconds, until fragrant.
  4. Add the ketchup, water, brown sugar, mustard, Worcestershire sauce, chili powder, salt and pepper. Stir until everything is well combined.
  5. Bring the mixture to a simmer, then lower the heat to medium low. Cook for 10 to 12 minutes, stirring now and then, until the sauce is thick enough to hold its shape on a spoon.
  6. Taste and adjust the seasoning, adding a little more brown sugar for sweetness or mustard for tang.
  7. Pile the filling onto the toasted buns and serve right away with pickles and chips or a simple salad.

Sloppy joes were a weekly dinner when I was growing up, and they still are in my house today. A single pound and a half of beef feeds six people with very little else.

Stretch the meat further by stirring in a can of drained lentils or finely chopped mushrooms. The filling freezes well for up to 3 months in a freezer bag.

2) Red Beans and Rice

Close up of red beans and rice

2) Red Beans and Rice

Prep15 minsTotal1 hrServes6
Pin It

This classic Louisiana style dish simmers kidney beans with smoky sausage and the trinity of onion, celery and bell pepper. Mashing some of the beans gives the pot a thick, creamy texture without any cream. Served over fluffy white rice, it is hearty, filling and full of slow simmered flavor.

Ingredients

  • 1 tablespoon vegetable oil
  • 12 ounces smoked sausage, sliced into coins
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 4 cloves garlic, minced
  • 3 cans red kidney beans, 15 ounces each, drained and rinsed
  • 3 cups chicken broth
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon black pepper
  • 4 cups cooked long grain white rice
  • 2 green onions, sliced

Instructions

  1. Heat the oil in a large Dutch oven over medium heat. Add the sausage and cook for 5 minutes, stirring, until browned on both sides. Move it to a plate, leaving the fat in the pot.
  2. Add the onion, bell pepper and celery to the pot and cook for 6 to 8 minutes, until soft. Stir in the garlic and cook for 1 minute.
  3. Add the beans, chicken broth, Cajun seasoning, thyme, bay leaves and pepper. Stir and bring to a boil.
  4. Lower the heat and simmer uncovered for 25 minutes, stirring now and then.
  5. Use the back of a large spoon to mash about a quarter of the beans against the side of the pot. This makes the sauce thick and creamy.
  6. Return the sausage to the pot and simmer for 10 minutes more, until the mixture is thick. Remove the bay leaves and taste for salt, since Cajun seasoning and sausage vary.
  7. Spoon the beans over hot rice, sprinkle with green onions and serve with hot sauce at the table.

Three cans of beans and one package of sausage make enough for a whole family plus leftovers. It tastes like it took all day but it is on the table in an hour.

For an even cheaper version, cook 1 pound of dried red beans first and use them in place of the cans. Leftovers taste even better the next day and freeze for up to 3 months.

3) Pasta Fagioli Soup

Close up of pasta fagioli soup

3) Pasta Fagioli Soup

Prep15 minsTotal45 minsServes6
Pin It

This Italian style soup is packed with beans, vegetables, a little ground beef and small tubes of pasta in a rich tomato broth. It is thick enough to feel like a full meal in one bowl. A sprinkle of Parmesan on top adds a salty, nutty finish.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 pound lean ground beef or Italian sausage
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes, 28 ounces
  • 6 cups chicken broth
  • 1 can cannellini beans, 15 ounces, drained and rinsed
  • 1 can red kidney beans, 15 ounces, drained and rinsed
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon kosher salt
  • 1 cup ditalini pasta
  • 1/3 cup grated Parmesan cheese

Instructions

  1. Heat the olive oil in a large pot over medium high heat. Add the beef and cook, breaking it up, for 5 to 6 minutes, until browned and cooked to 160F. Spoon off the extra fat.
  2. Add the onion, carrots and celery and cook for 6 to 7 minutes, until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds.
  3. Pour in the crushed tomatoes and broth. Add both cans of beans, the Italian seasoning and salt. Bring the soup to a boil.
  4. Lower the heat and simmer for 15 minutes so the flavors come together and the vegetables become tender.
  5. Stir in the ditalini and simmer for 9 to 10 minutes, stirring often so the pasta does not stick, until it is tender.
  6. Taste and adjust the salt and pepper. If the soup gets too thick, add a splash of broth or water.
  7. Ladle into bowls and top each one with Parmesan. Serve with crusty bread for dunking.

This soup costs just a few dollars to make and fills everyone up without a side. I love that most of the ingredients come straight from my pantry shelves.

If you plan to have leftovers, cook the pasta separately and add it to each bowl. Otherwise it soaks up the broth overnight and turns soft.

4) Easy Egg Fried Rice

Close up of easy egg fried rice

4) Easy Egg Fried Rice

Prep10 minsTotal20 minsServes4
Pin It

This fried rice turns leftover rice, eggs and frozen vegetables into a full dinner in about twenty minutes. Day old rice crisps up in the hot pan and soaks up the savory soy and sesame sauce. Soft scrambled eggs and sweet peas and carrots make every bite satisfying.

Ingredients

  • 4 cups cold cooked white rice, preferably a day old
  • 3 tablespoons vegetable oil, divided
  • 4 large eggs, beaten
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups frozen peas and carrots
  • 3 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon white or black pepper
  • 3 green onions, sliced

Instructions

  1. Break up any clumps in the cold rice with your hands so the grains are separate. Cold rice is drier and fries up without turning mushy.
  2. Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium high heat. Pour in the eggs and scramble for 1 to 2 minutes, until just set. Move them to a plate.
  3. Add another tablespoon of oil to the pan. Cook the onion for 2 minutes, then add the garlic and the frozen peas and carrots. Cook for 3 minutes, until the vegetables are hot.
  4. Add the remaining tablespoon of oil and the rice. Spread the rice out and let it sit for 1 minute to toast, then stir and repeat for 3 to 4 minutes, until hot and lightly crisp.
  5. Stir the soy sauce, sesame oil, sugar and pepper together. Drizzle it over the rice and toss until evenly colored.
  6. Return the eggs to the pan, breaking them into small pieces, and add most of the green onions. Toss for 1 minute.
  7. Serve hot, topped with the remaining green onions.

Fried rice is my favorite way to use up leftovers at the end of the week. It is faster and cheaper than ordering takeout, and my kids honestly prefer it.

Toss in any leftover cooked chicken, ham or pork to make it heartier. If you only have fresh rice, spread it on a baking sheet and chill it for 30 minutes first.

5) Sheet Pan Chicken Thighs and Potatoes

Close up of sheet pan chicken thighs and potatoes

5) Sheet Pan Chicken Thighs and Potatoes

Prep15 minsTotal50 minsServes4
Pin It

Bone in chicken thighs are one of the best deals at the meat counter and they stay juicy in a hot oven. The potatoes roast in the chicken drippings and soak up all of that savory flavor. A smoky paprika rub and roasted lemon make it taste like much more than a budget meal.

Ingredients

  • 6 bone in, skin on chicken thighs, about 2 1/2 pounds
  • 1 1/2 pounds baby potatoes, halved
  • 1 large onion, cut into wedges
  • 3 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat the oven to 425F. Line a large rimmed baking sheet with foil.
  2. Toss the potatoes and onion with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt and a pinch of pepper. Spread them on the baking sheet.
  3. Mix the garlic powder, smoked paprika, oregano, remaining 1 teaspoon salt and pepper in a small bowl.
  4. Pat the chicken thighs dry with paper towels. Rub them with the remaining tablespoon of oil and season all over with the spice mix.
  5. Nestle the chicken thighs skin side up among the potatoes, leaving a little space around each piece. Tuck the lemon wedges in between.
  6. Roast for 35 to 40 minutes, until the skin is golden and crisp, the potatoes are tender and the thickest part of the chicken reaches 165F on an instant read thermometer.
  7. Let rest for 5 minutes. Squeeze the roasted lemon over everything, sprinkle with parsley and serve right from the pan.

This is the dinner I make when I want something hearty with almost no cleanup. Everything cooks on one pan, so the oven does all of the work while I help with homework.

Swap in chicken drumsticks to save even more, and add carrots or broccoli to the pan for a built in vegetable. Leftover chicken makes great sandwiches the next day.

6) Black Bean Tacos

Close up of black bean tacos

6) Black Bean Tacos

Prep10 minsTotal25 minsServes4
Pin It

Canned black beans become a flavorful taco filling when they simmer with onion, garlic, cumin and chili powder. Mashing half of them creates a creamy texture while the rest stay whole for bite. Fresh lime juice brightens the beans and makes them taste like they came from a taqueria.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 2 cans black beans, 15 ounces each, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup water
  • 1 tablespoon fresh lime juice
  • 8 small corn or flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • 1/2 cup salsa
  • 1/4 cup sour cream

Instructions

  1. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook for 4 minutes, until soft and lightly golden.
  2. Stir in the garlic, cumin and chili powder and cook for 30 seconds, until fragrant.
  3. Add the black beans, salt and water. Bring to a simmer and cook for 5 to 6 minutes, stirring often.
  4. Use a potato masher or fork to mash about half of the beans right in the pan, leaving the rest whole. The mixture should be thick and scoopable. Add a splash more water if it looks dry.
  5. Stir in the lime juice and taste for seasoning.
  6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
  7. Spoon the beans into the warm tortillas and top with cheese, lettuce, salsa and sour cream. Serve right away.

Meatless tacos save us a surprising amount of money each month, and nobody complains. Two cans of beans feed my whole family for under a few dollars.

Set out the toppings and let everyone build their own tacos, which makes picky eaters happy. Leftover beans make great quesadillas or a quick burrito bowl for lunch.

7) Easy Shakshuka

Close up of easy shakshuka

7) Easy Shakshuka

Prep10 minsTotal35 minsServes4
Pin It

Shakshuka is a one skillet dish of eggs gently poached in a spiced tomato and pepper sauce. Cumin and paprika give the sauce a warm, smoky depth while the runny yolks make it rich and silky. Salty feta and fresh parsley on top add brightness to every scoop.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
  • 1 can crushed tomatoes, 28 ounces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • Crusty bread, for serving

Instructions

  1. Heat the olive oil in a large 12 inch skillet over medium heat. Add the onion and bell pepper and cook for 6 to 8 minutes, until soft.
  2. Stir in the garlic, cumin, paprika and red pepper flakes and cook for 1 minute, until fragrant.
  3. Pour in the crushed tomatoes and season with the salt and pepper. Simmer for 10 minutes, stirring now and then, until the sauce thickens slightly.
  4. Use the back of a spoon to make 6 small wells in the sauce. Crack an egg into each well.
  5. Cover the skillet and cook over medium low heat for 6 to 8 minutes, until the egg whites are fully set but the yolks are still soft. Cook a few minutes longer if you like firm yolks.
  6. Remove from the heat and sprinkle the feta and parsley over the top.
  7. Serve straight from the skillet with plenty of crusty bread for scooping up the sauce.

Eggs are still one of the cheapest proteins around, and this recipe makes them feel like a special dinner. It is a fun way to do breakfast for dinner that grown ups love too.

Make the tomato sauce up to 3 days ahead and keep it in the fridge. When you are ready, warm it in the skillet and add the eggs for a 10 minute dinner.

8) Classic Tuna Noodle Casserole

Close up of classic tuna noodle casserole

8) Classic Tuna Noodle Casserole

Prep15 minsTotal50 minsServes6
Pin It

This old fashioned casserole layers egg noodles, tuna, mushrooms and peas in a homemade creamy cheddar sauce. Making the sauce from scratch skips the canned soup and gives it a fresher flavor. A buttery panko topping bakes up golden and crunchy over the creamy filling.

Ingredients

  • 12 ounces wide egg noodles
  • 3 tablespoons butter
  • 1 small onion, diced
  • 8 ounces mushrooms, sliced
  • 3 tablespoons all purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 2 cups shredded cheddar cheese, divided
  • 2 cans tuna, 5 ounces each, drained
  • 1 1/2 cups frozen peas
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted

Instructions

  1. Heat the oven to 375F and grease a 9×13 inch baking dish. Cook the noodles in salted water for 2 minutes less than the package says, then drain.
  2. Melt 3 tablespoons of butter in a large pot over medium heat. Add the onion and mushrooms and cook for 6 to 7 minutes, until the mushrooms are browned and the liquid has cooked off.
  3. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the milk and broth and cook, stirring, for 4 to 5 minutes, until the sauce is thick enough to coat a spoon.
  4. Remove from the heat and stir in 1 1/2 cups of the cheddar, the salt and the pepper until melted.
  5. Fold in the noodles, tuna and frozen peas. Spread the mixture in the baking dish and sprinkle with the remaining cheese.
  6. Toss the panko with the melted butter and scatter it over the top.
  7. Bake for 20 to 25 minutes, until bubbly around the edges and the topping is golden. Let rest for 5 minutes before serving.

Tuna casserole is pure nostalgia for me, and it is still one of the most affordable dinners I make. Two small cans of tuna stretch to feed six people.

Assemble it without the topping, cover and chill for up to a day. Add the panko just before baking and give it 10 extra minutes in the oven.

9) French Bread Pizza

Close up of french bread pizza

9) French Bread Pizza

Prep10 minsTotal25 minsServes4
Pin It

French bread pizza uses a loaf of crusty bread as a quick, crispy crust with no dough to make. A brush of garlic butter and a short toast before topping keeps the bottom crunchy. Bubbly mozzarella, Parmesan and your favorite toppings make it taste like pizzeria pizza for a fraction of the price.

Ingredients

  • 1 large loaf French bread, about 16 inches long
  • 2 tablespoons butter, melted
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 3/4 cup pizza sauce
  • 1/2 teaspoon dried oregano
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 3 ounces sliced pepperoni
  • 1/2 green bell pepper, thinly sliced
  • 1/4 teaspoon red pepper flakes, optional

Instructions

  1. Heat the oven to 425F and line a large baking sheet with foil.
  2. Cut the bread in half lengthwise, then cut each piece in half crosswise so you have 4 pieces. Place them cut side up on the baking sheet.
  3. Stir the melted butter, olive oil and garlic together and brush it over the cut sides of the bread.
  4. Bake for 5 minutes, until the bread is lightly toasted. This keeps the crust crisp under the sauce.
  5. Spread the pizza sauce evenly over each piece and sprinkle with oregano. Top with the mozzarella, Parmesan, pepperoni and bell pepper.
  6. Bake for 8 to 10 minutes, until the cheese is melted and bubbly and the edges of the bread are golden brown. Broil for 1 minute for extra browned cheese, watching closely.
  7. Let the pizzas cool for 2 minutes so the cheese sets, sprinkle with red pepper flakes if you like and slice each piece into smaller portions for little hands.

Friday pizza night at home costs a lot less than delivery, and this version is ready faster too. The kids love choosing their own toppings for their piece.

Pick up day old French bread from the bakery discount rack, since it actually makes a sturdier crust. Use up leftover vegetables or cooked sausage as toppings.

10) Sausage and Potato Skillet

Close up of sausage and potato skillet

10) Sausage and Potato Skillet

Prep10 minsTotal35 minsServes4
Pin It

Crispy golden potatoes, smoky sausage and sweet bell peppers all cook together in one big skillet for an easy, filling dinner. A quick microwave head start makes the potatoes tender inside before they crisp in the pan. A sprinkle of melted cheddar on top ties it all together.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds Yukon Gold potatoes, cut into 3/4 inch cubes
  • 14 ounces smoked sausage, sliced into coins
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Put the cubed potatoes in a microwave safe bowl with 2 tablespoons of water. Cover and microwave for 5 minutes, until just tender. Drain well. This shortcut cuts the skillet time in half.
  2. Heat 1 tablespoon of oil in a large 12 inch skillet over medium high heat. Add the sausage and cook for 4 to 5 minutes, until browned. Move it to a plate.
  3. Add the remaining oil and the potatoes to the skillet. Spread them out and cook for 8 to 10 minutes, turning every few minutes, until golden and crisp on several sides.
  4. Add the onion and both bell peppers and cook for 5 minutes, until soft. Stir in the garlic, paprika, garlic powder, salt and pepper and cook for 1 minute.
  5. Return the sausage to the pan and toss everything together until heated through.
  6. Sprinkle the cheddar over the top, cover the skillet and let it sit off the heat for 2 minutes, until melted.
  7. Garnish with parsley and serve hot.

This is a true one pan meal that uses ingredients I almost always have on hand. It feels like a hearty diner breakfast that works for dinner just as well.

Top each serving with a fried egg to stretch it further. Leftovers reheat best in a skillet so the potatoes get crispy again.

11) Bean and Cheese Burritos

Close up of bean and cheese burritos

11) Bean and Cheese Burritos

Prep15 minsTotal35 minsServes8
Pin It

These burritos are filled with creamy seasoned refried pinto beans, a little rice and plenty of melted cheese. Toasting them in a dry skillet makes the outside golden and crisp, almost like a chimichanga without the frying. A little enchilada sauce stirred into the beans adds a rich, mild chile flavor.

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 cans pinto beans, 15 ounces each, drained and rinsed
  • 1/2 cup water
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup red enchilada sauce or salsa
  • 8 large flour tortillas, 10 inch
  • 2 cups shredded cheddar or Mexican blend cheese
  • 1 cup cooked white rice, optional

Instructions

  1. Heat the oil in a large skillet over medium heat. Cook the onion for 4 minutes, until soft. Add the garlic, cumin and chili powder and cook for 30 seconds.
  2. Add the pinto beans, water and salt. Simmer for 5 minutes, then mash the beans with a potato masher until mostly smooth with a few chunks.
  3. Stir in the enchilada sauce and cook for 2 to 3 minutes more, until the mixture is thick and spreadable.
  4. Warm the tortillas in the microwave for 30 seconds so they are soft and easy to fold.
  5. Spread about 1/3 cup of the beans down the center of each tortilla. Add a spoonful of rice if using and 1/4 cup of cheese.
  6. Fold in the sides, then roll up tightly from the bottom to enclose the filling.
  7. Heat a clean skillet over medium heat and cook the burritos seam side down for 2 to 3 minutes per side, until golden and crisp and the cheese is melted inside. Serve with salsa and sour cream.

A batch of eight costs less than one burrito from a restaurant, and they are just as satisfying. My teenagers grab these for lunch and after school snacks too.

These freeze beautifully. Wrap each cooled burrito in foil, freeze for up to 3 months and reheat in a 375F oven for 25 to 30 minutes.

12) Spaghetti with Meat Sauce

Close up of spaghetti with meat sauce

12) Spaghetti with Meat Sauce

Prep10 minsTotal45 minsServes6
Pin It

This homemade meat sauce simmers ground beef with tomatoes, garlic and dried herbs until thick and rich. Cooking the tomato paste for a couple of minutes deepens the flavor and takes away any tinny taste. It is the kind of hearty, saucy spaghetti that every family table needs in the rotation.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can crushed tomatoes, 28 ounces
  • 1 can tomato sauce, 15 ounces
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 pound spaghetti
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Heat the oil in a large pot over medium high heat. Add the ground beef and onion and cook for 7 to 8 minutes, breaking up the meat, until it is browned and reaches 160F. Drain off excess fat.
  2. Stir in the garlic and tomato paste and cook for 2 minutes, stirring, until the paste darkens slightly.
  3. Add the crushed tomatoes, tomato sauce, oregano, basil, sugar, salt and pepper. Bring to a simmer.
  4. Lower the heat, partially cover and simmer for 25 minutes, stirring now and then, until the sauce is thick and rich.
  5. While the sauce simmers, cook the spaghetti in a large pot of salted boiling water until al dente. Save 1/2 cup of the pasta water, then drain.
  6. Taste the sauce and adjust the seasoning. Thin it with a little pasta water if it is too thick.
  7. Toss the spaghetti with some of the sauce, then divide among plates, top with more sauce and sprinkle with Parmesan.

Spaghetti night is about as budget friendly as it gets, and homemade sauce costs less than most jars. This makes plenty for dinner with extra sauce to freeze.

Double the sauce and freeze half in quart containers for up to 3 months. It also makes a quick base for lasagna or baked ziti later on.

13) Stovetop Mac and Cheese

Close up of stovetop mac and cheese

13) Stovetop Mac and Cheese

Prep5 minsTotal25 minsServes6
Pin It

This creamy mac and cheese is made on the stove in about the same time as the boxed kind. A simple butter and flour sauce thickens the milk so the cheese melts smoothly without turning oily. Sharp cheddar brings bold flavor while Monterey Jack gives it that stretchy, gooey texture.

Ingredients

  • 1 pound elbow macaroni
  • 4 tablespoons butter
  • 1/4 cup all purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Cook the macaroni in a large pot of well salted boiling water for 1 minute less than the package directions. Drain and set aside.
  2. In the same pot, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1 minute, until it smells lightly toasty.
  3. Slowly pour in the milk while whisking to prevent lumps. Cook, whisking often, for 5 to 6 minutes, until the sauce thickens enough to coat the back of a spoon.
  4. Whisk in the dry mustard, garlic powder, paprika, salt and pepper.
  5. Turn the heat to low and add the cheddar and Monterey Jack a handful at a time, stirring until each addition melts before adding more. High heat can make the sauce grainy.
  6. Add the macaroni to the sauce and stir until every piece is coated. If it seems thick, add a splash of milk.
  7. Serve right away while it is hot and extra creamy.

Homemade mac and cheese is one of the cheapest crowd pleasers I know. I serve it with steamed broccoli or a pan of roasted vegetables for an easy meatless dinner.

Shred your own cheese from a block for the smoothest sauce, since bagged cheese has coatings that keep it from melting cleanly. Add a splash of milk when reheating leftovers.

14) Loaded Baked Potato Soup

Close up of loaded baked potato soup

14) Loaded Baked Potato Soup

Prep15 minsTotal45 minsServes6
Pin It

This thick and creamy soup has everything you love about a loaded baked potato in a spoonable form. Mashing part of the potatoes right in the pot gives it a hearty, chunky body. Crispy bacon, melted cheddar and green onions on top make each bowl feel indulgent.

Ingredients

  • 6 slices bacon, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/3 cup all purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 3 pounds russet potatoes, peeled and cut into 1/2 inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sour cream
  • 1 1/2 cups shredded cheddar cheese, divided
  • 3 green onions, sliced

Instructions

  1. Cook the bacon in a large Dutch oven over medium heat for 7 to 8 minutes, until crisp. Move it to a paper towel lined plate and leave about 2 tablespoons of the fat in the pot.
  2. Add the onion and cook for 5 minutes, until soft. Stir in the garlic and cook for 30 seconds.
  3. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth and milk until smooth.
  4. Add the potatoes, salt and pepper. Bring to a gentle boil, then lower the heat and simmer for 15 to 20 minutes, stirring often, until the potatoes are very tender.
  5. Use a potato masher to mash some of the potatoes right in the pot, leaving plenty of chunks. This thickens the soup naturally.
  6. Turn off the heat and stir in the sour cream and 1 cup of the cheddar until melted and creamy.
  7. Ladle into bowls and top with the remaining cheese, crispy bacon and green onions.

A bag of russet potatoes is one of the best bargains in the store, and this soup turns it into a meal everyone lines up for. It is my favorite dinner on a cold, rainy night.

Keep leftovers in the fridge for up to 4 days and reheat gently over low heat, adding a splash of milk to loosen it. Dairy soups can separate if they boil.

Before You Start Cooking

My best budget tip is to cook once and eat twice. Double the meat sauce, beans or soup and freeze the extra in labeled containers. On a busy night you will have a homemade dinner ready to reheat instead of reaching for expensive takeout.

I hope these meals help your family eat well while keeping a little more money in your pocket. Good food does not have to cost a lot, and some of our happiest dinners have been the simplest ones.

Frequently Asked Questions

What are the cheapest proteins for family dinners?

Dried and canned beans, lentils, eggs, chicken thighs and drumsticks, and canned tuna are some of the most affordable proteins you can buy. Ground beef and smoked sausage can be budget friendly too when you stretch them with beans, rice, pasta or vegetables. Buying family packs on sale and freezing them in meal sized portions saves even more.

How can I make a small amount of meat feed a whole family?

Use meat as a flavor booster instead of the star. Stir it into soups, sauces, fried rice or skillet meals with plenty of beans, grains and vegetables. Half a pound of sausage can flavor an entire pot of beans, and a pound of ground beef can stretch into enough sauce for six people when paired with pasta.

Which pantry staples should I keep on hand for cheap dinners?

I always keep rice, pasta, canned beans, canned tomatoes, broth, flour, onions, garlic, potatoes and eggs on hand. Add a few frozen vegetables, shredded cheese, tortillas and basic spices like cumin, chili powder, paprika and Italian seasoning. With those staples you can make most of the recipes in this list with only a few fresh additions.

You May Also Like