22+ Delicious Cheap and Yummy Dinner Recipes You Can Make Tonight

Finding affordable dinner ideas that don’t skimp on flavor can sometimes feel like a challenge.

Whether you’re feeding a family, managing a tight budget, or just want to save time without sacrificing taste, having a collection of cheap yet delicious dinner recipes is a total game-changer.

In this article, we’re sharing 22+ cheap yummy dinner recipes that are easy to make, use budget-friendly ingredients, and are guaranteed to satisfy your cravings.

From hearty casseroles and one-pan meals to vegetarian delights and quick pasta dishes, these recipes prove that eating well doesn’t have to be expensive or complicated.

Get ready to save money, reduce food waste, and enjoy tasty dinners every night of the week!

22+ Delicious Cheap and Yummy Dinner Recipes You Can Make Tonight

Eating well on a budget is entirely possible with a little creativity and the right recipes at your fingertips.

The 22+ cheap yummy dinner recipes featured here show that you don’t need costly ingredients or fancy techniques to create meals that are flavorful, comforting, and satisfying.

Whether you’re craving something classic like a creamy pasta or something with a little spice like black bean quesadillas, these recipes offer variety and simplicity for every taste and schedule.

Bookmark this list, experiment with your favorite dishes, and enjoy the confidence that comes with cooking delicious dinners without breaking the bank!

One-Pot Cheesy Tuna Pasta

This comforting and creamy one-pot cheesy tuna pasta is a budget-friendly dinner that tastes like a warm hug in a bowl. It brings together pantry staples like pasta, canned tuna, and shredded cheese to create a hearty, protein-packed meal that the whole family will enjoy. It’s quick, satisfying, and only uses one pot—perfect for busy weeknights with minimal cleanup.

Ingredients:

• 12 oz pasta (penne or elbow macaroni)
• 2 tablespoons butter
• 2 cloves garlic, minced
• 3 cups milk
• 1½ cups shredded cheddar cheese
• 1 can (5 oz) tuna in water, drained and flaked
• Salt and pepper to taste
• Optional: frozen peas, hot sauce, or breadcrumbs for topping

Instructions:

1. In a large pot, melt butter over medium heat. Add garlic and sauté for 1 minute.
2. Add the uncooked pasta and milk. Stir frequently to prevent sticking.
3. Bring to a gentle simmer and cook uncovered for about 10–12 minutes, stirring often, until the pasta is tender and most of the milk is absorbed.
4. Stir in the shredded cheese until melted and creamy.
5. Fold in the tuna (and peas if using). Season with salt and pepper to taste.
6. Optional: Top with toasted breadcrumbs or a dash of hot sauce before serving.

With just a few pantry ingredients and 30 minutes, this one-pot cheesy tuna pasta delivers big flavor without breaking the bank. It’s flexible, comforting, and ideal for stretching your grocery budget while still feeding a hungry crowd. Plus, fewer dishes mean more time to relax after dinner!

Veggie Fried Rice with Egg

This veggie fried rice with egg is a smart way to use up leftover rice and stray vegetables in your fridge. It’s packed with flavor from soy sauce, garlic, and scrambled eggs, and it’s completely customizable. The best part? It’s extremely cheap to make and comes together in less than 20 minutes.

Ingredients:

• 2 cups cooked rice (preferably day-old)
• 2 tablespoons oil (vegetable or sesame)
• 2 eggs, lightly beaten
• 1 cup mixed vegetables (frozen or fresh)
• 2 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or more to taste)
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until fully cooked. Remove from pan and set aside.
2. Add the remaining oil to the skillet and sauté garlic for 30 seconds.
3. Add mixed vegetables and stir-fry until heated through (about 3–4 minutes).
4. Add the cooked rice, stirring well to break up clumps and mix evenly with the vegetables.
5. Stir in the soy sauce and season with salt and pepper.
6. Return the scrambled eggs to the skillet and mix until evenly distributed.
7. Sprinkle green onions on top and serve hot.

This veggie fried rice is a go-to meal when your fridge is running low and your wallet is tighter than usual. It’s quick, versatile, and tastes better than takeout. Whether you serve it as a main course or a flavorful side dish, it’s a low-cost win every time.

Baked Potato and Bean Tacos

If you’re looking for a meatless meal that’s cheap, filling, and incredibly tasty, these baked potato and bean tacos check all the boxes. Roasted potatoes and seasoned canned beans come together in warm tortillas, topped with your favorite taco fixings. This is a fun, hands-on dinner that proves you don’t need meat to make something satisfying and crave-worthy.

Ingredients:

• 2 large russet potatoes, diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 1 can (15 oz) black or pinto beans, drained and rinsed
• 8 small corn or flour tortillas
• Optional toppings: shredded lettuce, cheese, salsa, sour cream, avocado

Instructions:

1. Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, chili powder, garlic powder, salt, and pepper. Spread on a baking sheet.
2. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
3. Meanwhile, warm the beans in a small saucepan over low heat. Mash slightly if desired for a creamier texture.
4. Warm tortillas in a dry skillet or microwave.
5. Assemble tacos by layering potatoes and beans, then adding your favorite toppings.

These baked potato and bean tacos are a delicious plant-based dinner that keeps your budget in check. They’re loaded with texture and flavor, and the ingredients are easy to find and super affordable. This is a recipe you’ll want to keep in your weekly rotation—cheap never tasted so good!

Creamy Ramen Noodle Stir-Fry

This creamy ramen noodle stir-fry is proof that humble instant noodles can be transformed into a rich, satisfying dinner with just a few extra ingredients. By adding sautéed veggies and a quick homemade sauce, you’ll take cheap ramen to the next level—creamy, savory, and crave-worthy.

Ingredients:

• 2 packs instant ramen noodles (discard seasoning packets)
• 1 tablespoon oil
• 1 cup sliced mushrooms
• ½ cup sliced bell pepper
• ½ onion, thinly sliced
• 2 tablespoons cream cheese
• ¼ cup milk or water
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Cook ramen noodles according to package directions, then drain and set aside.
2. In a large skillet, heat oil over medium heat. Sauté mushrooms, bell pepper, and onion for 5–6 minutes until soft and lightly browned.
3. Lower heat and stir in the cream cheese, milk, soy sauce, and garlic powder. Mix until a smooth sauce forms.
4. Add the cooked noodles and toss to coat evenly in the sauce.
5. Season with salt and pepper to taste. Serve hot.

This creamy ramen stir-fry is a budget meal with major flavor. It’s a great way to use leftover veggies and pantry staples while turning cheap noodles into something truly delicious. Add a fried egg or some frozen peas for extra flair—cheap dinners just got exciting!

Sloppy Joe Stuffed Baked Potatoes

Sloppy Joes meet baked potatoes in this fun, filling twist on two classic comfort foods. Using ground beef or turkey and a simple homemade sauce, this recipe stretches a pound of meat to feed the whole family affordably. It’s easy to prep, deliciously messy, and perfect for when you want something warm and hearty without spending much.

Ingredients:

• 4 large baking potatoes
• 1 tablespoon oil
• 1 lb ground beef or turkey
• ½ onion, chopped
• ½ cup ketchup
• 1 tablespoon mustard
• 1 tablespoon brown sugar
• Salt and pepper to taste
• Optional toppings: shredded cheese, green onions, sour cream

Instructions:

1. Preheat oven to 400°F (200°C). Wash and poke potatoes with a fork. Bake for 45–60 minutes until soft.
2. While potatoes bake, heat oil in a skillet and cook ground meat with onions until browned. Drain excess fat.
3. Stir in ketchup, mustard, brown sugar, salt, and pepper. Simmer for 5–10 minutes until thickened.
4. Slice open each potato and fluff the insides with a fork. Spoon sloppy joe mixture into each one.
5. Add optional toppings if desired.

Sloppy Joe stuffed potatoes are the ultimate feel-good food—simple, savory, and super affordable. They’re great for feeding a crowd or using up pantry staples, and the hearty combination keeps everyone full and happy. This is weeknight comfort food done right!

Chickpea and Spinach Curry

This chickpea and spinach curry is a wallet-friendly, plant-based meal that doesn’t skimp on flavor. Made with canned chickpeas, frozen spinach, and a blend of warm spices, it’s a quick and nutritious dinner that pairs perfectly with rice or naan. Ideal for meatless Mondays—or any day you need a cheap, wholesome meal.

Ingredients:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup frozen spinach
• ½ cup water or vegetable broth
• Salt to taste
• Optional: ¼ cup coconut milk for creaminess

Instructions:

1. Heat oil in a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook another 30 seconds.
2. Stir in curry powder and cumin. Cook for 1 minute to toast the spices.
3. Add chickpeas, diced tomatoes (with juice), spinach, and water. Bring to a simmer.
4. Simmer uncovered for 10–15 minutes until thickened. Stir in coconut milk if using.
5. Season with salt and serve with rice or naan.

This chickpea and spinach curry is proof that cheap meals can be vibrant, flavorful, and good for you. It’s packed with plant-based protein and fiber, and it comes together fast with pantry staples. Whether you’re eating on a budget or just craving something cozy, this curry delivers every time.

Black Bean and Corn Quesadillas

Black bean and corn quesadillas are a quick, affordable, and satisfying meal that combines simple pantry staples with melty cheese and a hint of spice. Perfect for busy weeknights or when you want a filling meatless dinner without fuss, these quesadillas are crispy on the outside and bursting with flavor inside. Plus, they’re easy to customize with whatever veggies or toppings you have on hand.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup shredded cheddar or Mexican blend cheese
• 4 large flour tortillas
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper to taste
• Optional: salsa, sour cream, avocado for serving

Instructions:

1. In a bowl, mash the black beans slightly. Stir in corn, cumin, chili powder, salt, and pepper.
2. Heat a large skillet over medium heat. Place one tortilla in the skillet, sprinkle half of it with cheese, then spread some of the bean and corn mixture over the cheese.
3. Fold the tortilla over to cover the filling and press gently.
4. Cook for 2–3 minutes on each side until the tortilla is golden brown and the cheese is melted.
5. Repeat with remaining tortillas and filling.
6. Serve with salsa, sour cream, or avocado slices.

These black bean and corn quesadillas prove that cheap ingredients can come together to make something both comforting and delicious. They’re quick to prepare, require minimal cleanup, and are perfect for those nights when you want a simple but tasty meal. Meat-free and packed with protein and fiber, these quesadillas are a budget-friendly crowd-pleaser.

Easy Chicken and Rice Casserole

This easy chicken and rice casserole is a no-fuss dinner recipe that stretches inexpensive ingredients into a hearty, satisfying meal. Using basic pantry staples like rice, canned soup, and frozen veggies, it’s perfect for busy families or beginners in the kitchen. The creamy texture and baked cheese topping make this dish irresistible, even to picky eaters.

Ingredients:

• 2 cups cooked rice
• 2 cups cooked chicken, shredded or diced (rotisserie works well)
• 1 can (10.5 oz) cream of mushroom or cream of chicken soup
• 1 cup frozen mixed vegetables
• 1 cup shredded cheddar cheese
• ½ cup milk
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix cooked rice, chicken, soup, vegetables, milk, salt, and pepper.
3. Transfer mixture to a greased baking dish.
4. Sprinkle shredded cheese evenly on top.
5. Bake for 25–30 minutes until bubbly and cheese is melted and golden.
6. Let cool slightly before serving.

This chicken and rice casserole is a classic budget-friendly comfort meal that’s both filling and flavorful. It’s a perfect way to use leftovers and pantry staples without sacrificing taste. Whether you’re cooking for your family or meal prepping for the week, this casserole offers convenience, affordability, and plenty of cozy deliciousness.

Spaghetti Aglio e Olio with Garlic Bread

Spaghetti Aglio e Olio is a traditional Italian pasta dish that’s incredibly simple yet packed with flavor, making it an ideal cheap dinner option. Featuring just a few ingredients—garlic, olive oil, chili flakes, and parsley—this meal comes together quickly and satisfies even picky eaters. Pair it with homemade garlic bread to elevate this humble dish into a comforting feast.

Ingredients:

• 12 oz spaghetti
• ¼ cup olive oil
• 6 cloves garlic, thinly sliced
• ½ teaspoon chili flakes (optional)
• ¼ cup chopped fresh parsley (or dried)
• Salt and pepper to taste
• For garlic bread:
  • 1 baguette or French bread loaf
  • 3 tablespoons butter, softened
  • 2 cloves garlic, minced
  • Optional: chopped parsley or grated Parmesan

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
2. While pasta cooks, preheat oven to 375°F (190°C) for garlic bread.
3. In a skillet, heat olive oil over medium heat. Add sliced garlic and chili flakes; cook until garlic is golden but not burnt (about 2 minutes).
4. Toss cooked spaghetti with garlic oil and parsley. Add reserved pasta water gradually if needed to loosen.
5. For garlic bread, mix butter with minced garlic (and parsley if using). Slice bread, spread mixture on top, and bake 8–10 minutes until toasty.
6. Serve pasta with garlic bread on the side.

Spaghetti Aglio e Olio is proof that delicious, restaurant-quality dinners don’t need to be expensive or complicated. This recipe highlights how a handful of simple ingredients can shine with technique and timing. Paired with warm, homemade garlic bread, it’s a wallet-friendly meal that’s perfect for any night of the week.

One-Pot Chili Mac

This one-pot chili mac is a hearty, budget-friendly meal perfect for busy weeknights. Combining pasta, ground beef, beans, and tomatoes, it’s a complete dinner that’s both filling and full of bold flavors. The best part? It all cooks in one pot, saving you time and cleanup without compromising on taste.

Ingredients:

• 1 tablespoon oil
• 1 lb ground beef or turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef or vegetable broth
• 2 cups elbow macaroni
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional: shredded cheese and sour cream for topping

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. Add ground meat, cook until browned. Drain excess fat if needed.
3. Stir in chili powder, cumin, salt, and pepper.
4. Add beans, diced tomatoes (with juice), broth, and macaroni. Bring to a boil.
5. Reduce heat to low, cover, and simmer for about 15 minutes or until pasta is cooked, stirring occasionally.
6. Serve topped with shredded cheese and sour cream if desired.

One-pot chili mac is the ultimate cheap comfort food—rich, flavorful, and super easy to make. It’s perfect for stretching simple ingredients into a meal that warms you from the inside out. Ideal for leftovers, this dish only gets better the next day!

Veggie Fried Rice

Veggie fried rice is a delicious and economical way to turn leftover rice and vegetables into a satisfying dinner. With simple seasonings like soy sauce and garlic, this dish is quick to make and easily adaptable based on what you have in your fridge. It’s a nutritious, colorful meal that comes together in just minutes.

Ingredients:

• 3 cups cooked rice (preferably day-old)
• 2 tablespoons oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed frozen vegetables (peas, carrots, corn)
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil (optional)
• Salt and pepper to taste
• Optional: chopped green onions or sriracha for serving

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat. Add onion and garlic, cook until fragrant.
2. Add mixed vegetables and cook until heated through.
3. Push veggies to the side, pour eggs into the empty side of the skillet. Scramble eggs until cooked, then mix with veggies.
4. Add cooked rice, soy sauce, sesame oil, salt, and pepper. Stir-fry everything together for 3–5 minutes until heated through and well combined.
5. Garnish with green onions or a drizzle of sriracha if desired.

Veggie fried rice is a classic cheap dinner that’s both tasty and flexible. It’s a fantastic way to use up leftovers and get a balanced meal with protein and veggies. Whether as a quick solo meal or a family dinner, it’s a dependable favorite that never disappoints.

Tuna Pasta Salad

Tuna pasta salad is a light yet filling dinner option that’s super affordable and simple to prepare. Combining canned tuna, pasta, and fresh or frozen veggies with a creamy dressing, it’s perfect for warm evenings or when you want a no-cook meal. This recipe is easy to customize and can be made ahead, making it a great option for meal prep.

Ingredients:

• 8 oz pasta (elbow macaroni or rotini)
• 1 can (5 oz) tuna in water, drained
• 1 cup frozen peas, thawed
• ½ cup diced celery
• ½ cup mayonnaise
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional: chopped parsley or dill for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine pasta, tuna, peas, and celery.
3. In a small bowl, mix mayonnaise, lemon juice, salt, and pepper. Pour dressing over pasta mixture and toss to coat evenly.
4. Garnish with herbs if desired. Chill for at least 30 minutes before serving.

Tuna pasta salad is a wonderfully budget-friendly and versatile dish that’s quick to whip up anytime. It balances protein, carbs, and veggies effortlessly, making it a great all-in-one meal. Serve it chilled for a refreshing dinner that’s perfect for hot days or when you need something simple and tasty.

Baked Potato Nachos

Baked potato nachos are a fun and budget-friendly twist on traditional nachos, swapping out tortilla chips for thinly sliced potatoes. Loaded with cheese, beans, and your favorite toppings, this dish is perfect for casual dinners or game nights. It’s easy to make, customizable, and satisfying without breaking the bank.

Ingredients:

• 3 large potatoes, thinly sliced
• 1 tablespoon olive oil
• 1 cup canned black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• ½ cup diced tomatoes
• ¼ cup sliced black olives (optional)
• 2 green onions, chopped
• Sour cream and salsa for serving
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss potato slices in olive oil, salt, and pepper. Arrange in a single layer on a baking sheet.
2. Bake for 20 minutes until crisp and golden, flipping halfway through.
3. Transfer potato slices to an oven-safe dish. Sprinkle beans, cheese, tomatoes, olives, and green onions evenly over potatoes.
4. Bake for an additional 5–7 minutes until cheese melts.
5. Serve topped with sour cream and salsa.

Baked potato nachos are a creative, inexpensive way to turn simple ingredients into a delicious, sharable meal. They combine the comfort of crispy potatoes with the zest and creaminess of classic nacho toppings. Perfect for feeding a crowd or satisfying snack cravings, this recipe proves cheap dinners can still be indulgent and fun.

Lentil and Vegetable Stew

Lentil and vegetable stew is a wholesome, filling meal that’s incredibly economical and packed with nutrients. Lentils are a great source of plant-based protein and fiber, making this stew a healthy option for meatless nights. With a mix of affordable vegetables and fragrant spices, this stew is comforting, easy to make in big batches, and tastes even better the next day.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: chopped fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened.
2. Stir in garlic, cumin, and paprika; cook for 1 minute.
3. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30–35 minutes until lentils are tender.
4. Season with salt and pepper. Garnish with parsley if desired. Serve hot.

This lentil and vegetable stew is a budget-friendly powerhouse that offers warmth and nourishment with every spoonful. It’s ideal for meal prepping and stretches well to feed multiple people at a low cost. Perfect for chilly evenings, it’s an easy way to enjoy a nutritious, meat-free dinner without compromising on flavor.

Stuffed Bell Peppers with Rice and Beans

Stuffed bell peppers filled with rice and beans are a colorful, inexpensive meal that’s both hearty and healthy. Using simple pantry ingredients like rice, beans, and canned tomatoes, this recipe creates a satisfying dinner that’s easy to prepare and versatile. It’s an excellent way to use fresh vegetables and enjoy a well-balanced, meatless dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup canned diced tomatoes
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ cup shredded cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cooked rice, beans, diced tomatoes, chili powder, cumin, salt, and pepper.
3. Stuff each bell pepper with the rice and bean mixture. Place peppers in a baking dish.
4. Cover with foil and bake for 30 minutes. Remove foil, sprinkle cheese on top (if using), and bake an additional 10 minutes until cheese is melted and peppers are tender.
5. Serve hot.

Stuffed bell peppers are a fantastic way to enjoy a cheap, wholesome dinner that feels special. This recipe offers plenty of flavor, fiber, and protein, all while using affordable ingredients. It’s a crowd-pleasing dish that works well for meal prep or casual dinners and proves that healthy eating doesn’t have to be expensive.

Creamy Tomato Pasta

Creamy tomato pasta is an easy, budget-friendly dinner that combines pantry staples like canned tomatoes and pasta with a splash of cream or milk to create a rich, comforting sauce. This recipe is perfect for busy weeknights when you want something delicious but don’t want to spend a lot of time or money. It’s simple, satisfying, and can be customized with whatever herbs or veggies you have on hand.

Ingredients:

• 8 oz pasta (penne or spaghetti)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• ½ cup cream or milk
• 1 teaspoon dried basil or Italian seasoning
• Salt and pepper to taste
• Optional: grated Parmesan cheese and fresh basil for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant.
3. Add diced tomatoes and dried herbs. Simmer for 5–7 minutes.
4. Stir in cream or milk and season with salt and pepper. Heat gently until warmed through.
5. Toss pasta with the sauce and serve topped with Parmesan and fresh basil if desired.

Creamy tomato pasta is a quick and affordable way to enjoy a rich, flavorful meal that doesn’t require a lot of fancy ingredients. This dish is comforting and versatile, making it a great staple for any budget-conscious kitchen. Leftovers reheat well, making it perfect for easy lunches too.

Easy Chicken and Rice Skillet

This easy chicken and rice skillet is a one-pan wonder that combines simple ingredients to create a wholesome and affordable dinner. The chicken cooks right on top of the rice, allowing flavors to meld beautifully. It’s perfect for families or anyone looking for a fuss-free meal that’s hearty, nutritious, and wallet-friendly.

Ingredients:

• 2 tablespoons olive oil
• 2 chicken thighs or breasts
• 1 small onion, diced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup frozen peas or mixed vegetables
• Salt, pepper, and paprika to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and paprika, then brown on both sides (about 3–4 minutes each). Remove and set aside.
2. In the same skillet, add onion and sauté until translucent.
3. Add rice and stir to coat with oil. Pour in chicken broth and bring to a boil.
4. Return chicken to the skillet, cover, reduce heat to low, and simmer for 20 minutes.
5. Add frozen peas or veggies during the last 5 minutes of cooking. Ensure rice is tender and chicken is cooked through before serving.

This easy chicken and rice skillet is a classic, cost-effective dinner that’s both flavorful and filling. Cooking everything in one pan means minimal cleanup and maximum taste. It’s a reliable go-to recipe that can be adapted with different veggies or spices to keep dinner exciting without adding to your grocery bill.

Black Bean Quesadillas

Black bean quesadillas are a quick, cheap, and delicious dinner idea that’s perfect for using pantry staples. Packed with protein and fiber from black beans and melty cheese, these quesadillas come together in minutes and satisfy cravings for something warm and crunchy. They’re also easy to customize with veggies or spices depending on what you have.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheese (cheddar or Mexican blend)
• 4 large flour tortillas
• 1 teaspoon cumin
• ½ teaspoon chili powder
• 1 tablespoon olive oil
• Optional: salsa, sour cream, or guacamole for serving

Instructions:

1. In a bowl, mash black beans slightly with cumin and chili powder.
2. Heat a large skillet over medium heat and add a small amount of olive oil.
3. Place one tortilla in the skillet, spread a quarter of the black bean mixture evenly over half the tortilla, then sprinkle with cheese. Fold the tortilla over to cover the filling.
4. Cook until the bottom is golden and crispy, then flip and cook the other side until cheese is melted. Repeat with remaining tortillas and filling.
5. Serve warm with salsa, sour cream, or guacamole.

Black bean quesadillas are a quick, inexpensive, and tasty meal that’s perfect for busy nights or when you need something satisfying on a budget. With minimal prep and ingredients you likely already have, they’re a fantastic way to get a filling, nutritious dinner on the table fast.

Tuna and Rice Casserole

Tuna and rice casserole is a classic comfort food that’s both inexpensive and easy to prepare. Using pantry staples like canned tuna, rice, and cream of mushroom soup, this dish comes together quickly and feeds a family without breaking the bank. It’s creamy, flavorful, and perfect for those nights when you want something hearty but simple.

Ingredients:

• 2 cups cooked rice
• 1 can (5 oz) tuna, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix cooked rice, tuna, cream of mushroom soup, peas, salt, and pepper.
3. Transfer mixture to a greased baking dish and sprinkle cheese evenly on top.
4. Bake uncovered for 20–25 minutes until heated through and cheese is bubbly.
5. Let cool slightly before serving.

Tuna and rice casserole is a budget-friendly meal that delivers on comfort and convenience. It’s perfect for busy weeknights or when you want a no-fuss dinner that’s filling and satisfying. Plus, it’s a great way to use pantry ingredients and stretch your grocery budget.

Veggie Fried Rice

Veggie fried rice is a quick and cheap way to turn leftover rice and vegetables into a delicious dinner. It’s flavorful, customizable, and packed with veggies to keep things healthy. With simple seasonings like soy sauce and garlic, this dish is a favorite for those seeking an easy meal that’s ready in minutes.

Ingredients:

• 3 cups cooked rice (preferably day-old)
• 2 tablespoons vegetable oil
• 1 small onion, diced
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 cloves garlic, minced
• 2 eggs, beaten (optional)
• 3 tablespoons soy sauce
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat. Add onion and garlic, sauté until fragrant.
2. Add mixed vegetables and cook until tender.
3. Push veggies to the side, scramble eggs in the empty space until cooked (skip if vegan).
4. Add rice and soy sauce, stirring to combine everything evenly. Cook for 5–7 minutes until rice is heated through and slightly crispy.
5. Season with salt and pepper, garnish with green onions, and serve.

Veggie fried rice is a perfect way to use leftovers and keep dinners cheap and tasty. It’s fast, easy, and adaptable to whatever vegetables you have on hand. This dish is a reliable weeknight winner that satisfies without costing much.

Sloppy Joe Sliders

Sloppy Joe sliders turn a classic American comfort dish into a budget-friendly, bite-sized meal. Using ground beef or turkey mixed with a simple tomato-based sauce, these sliders are perfect for family dinners or casual gatherings. They’re flavorful, messy in the best way, and easy to make with pantry staples.

Ingredients:

• 1 pound ground beef or turkey
• 1 small onion, diced
• 1 cup ketchup
• 1 tablespoon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• Salt and pepper to taste
• Slider buns or small sandwich rolls

Instructions:

1. In a skillet over medium heat, cook ground meat and onion until browned and cooked through. Drain excess fat.
2. Stir in ketchup, mustard, Worcestershire sauce, brown sugar, salt, and pepper. Simmer for 10 minutes until thickened.
3. Spoon mixture onto slider buns and serve warm.

Sloppy Joe sliders are a delicious and affordable way to enjoy a classic meal in a fun, portable format. They’re easy to prepare, flavorful, and loved by kids and adults alike. This recipe makes great use of simple ingredients to deliver maximum comfort and satisfaction.