My grocery budget is low. I signed up for a weekly budget recipe help. I thought I'd share the recipes. I hope it helps. I know I'll get grief about the healthiness or whatever from the usual suspects.
This Week's Budget Dinner Plan October 25–31 --- 5 inexpensive dinners
Let's keep this week practical: filling food, ordinary ingredients, and as little spending as possible. I'm planning for one person, with some leftovers for another meal.
I've built this week's menu around potatoes, rice, pasta, beans, eggs, and frozen vegetables. These ingredients can go a long way without requiring a refrigerator full of specialty sauces and ingredients.
Monday — Tomato & Bean Pasta
Estimated cost of the portion eaten: $1.00–$1.50
Ingredients
½ lb pasta
1 can beans, drained and rinsed
1 can diced tomatoes
½ onion
Salt, pepper, or Italian seasoning, if available
Easy instructions
Boil the pasta according to the package directions.
While it cooks, chop and soften the onion in a little oil and water.
Add the tomatoes, beans, and seasonings.
Simmer for 5–10 minutes, then mix with the drained pasta.
Make it stretch: Save half for lunch or another meal. The sauce is filling without meat, and you can use whatever inexpensive beans are on sale.
Tuesday — Rice, Beans & Vegetables
Estimated cost: $0.75–$1.25
Ingredients
½ cup dry rice
½–1 can beans, depending on how hungry you are
1 cup frozen mixed vegetables
Salt, pepper, or chili powder, if available
Easy instructions
Cook the rice according to the package directions.
Heat the frozen vegetables with a splash of water.
Stir in the beans and heat thoroughly.
Serve over the rice, seasoning to taste.
Make it stretch: Cook 1 cup of dry rice instead of ½ cup. Refrigerate the extra rice promptly in a shallow container for Wednesday's dinner.
Wednesday — Easy Egg Fried Rice
Estimated cost: $0.75–$1.25
Ingredients
Leftover cooked rice
2 eggs
1 cup frozen mixed vegetables
A little oil
Salt and pepper
Easy instructions
Heat a little oil in a skillet.
Add the vegetables and cook until hot.
Push them aside and scramble the eggs.
Stir in the cold rice and heat everything thoroughly, breaking up any clumps.
If you have soy sauce, add a small splash. If not, salt and pepper work just fine.
Important: Refrigerate the leftover rice promptly after cooking. Don't leave cooked rice sitting at room temperature.
Thursday — Potato, Onion & Egg Hash
Estimated cost: $0.75–$1.25
Ingredients
2 medium potatoes
½ onion
2 eggs
A little oil
Salt and pepper
Easy instructions
Dice the potatoes into small pieces so they cook faster.
Put them in a covered skillet with a splash of water. Cook until nearly tender.
Add a little oil and the chopped onion.
Cook until the potatoes are browned to your liking.
Make two spaces in the pan, crack in the eggs, cover, and cook until the eggs are set.
Lazy-cooking shortcut: Microwave the diced potatoes in a covered microwave-safe bowl with a little water until nearly tender before finishing them in the skillet.
Friday — Chunky Potato & Vegetable Soup
Estimated cost: $0.75–$1.25
Ingredients
2 medium potatoes
1 cup frozen mixed vegetables
¼–½ onion
2–3 cups water
Salt and pepper
Optional: 1 egg or a little shredded cheese
Easy instructions
Dice the potatoes and onion.
Put them in a pot with the water and seasonings.
Simmer until the potatoes are soft, about 15–20 minutes.
Add the frozen vegetables and simmer until hot.
Mash a few potato pieces against the side of the pot to thicken the broth.
For extra protein, you can stir a beaten egg slowly into the simmering soup and cook it thoroughly. Alternatively, add a little cheese if you already have some.
Make it stretch: Make a larger batch and refrigerate the leftovers promptly. It reheats well for lunch.
