31 Budget Dinner Ideas That Taste Like a Treat
My shopping bag felt light on the way home, and my dinner still turned out full. I had a bag of pasta, a tin of tomatoes, and one onion, and that was all. My purse was nearly empty, and my stomach was not in the mood to wait.
I have cooked on a tight budget for years, and I learned one thing early. Cheap food does not have to taste cheap. A warm pot, a pinch of salt, and a bit of time can turn plain food into something you look forward to.
Some nights I open the fridge and see almost nothing, just a couple of eggs, some potatoes, and a tin of beans. On those nights I used to feel stuck. Now I see a dinner waiting to happen.
You do not need rare food or fancy tools for a good dinner. You need food you know, a pan you trust, and a plan that takes less than half an hour. Most of the ideas here use one pot or one tray, so the wash-up stays small too.
I kept every idea simple on purpose, with short steps, plain food, and clear costs. If you can boil water and stir a pot, you can make every dinner in this list.
Try one idea this week and see how it feels. Cook it slow, taste it as you go, and add salt in small pinches. Your kitchen will smell warm, and your plate will look like a treat.
All 31 budget dinner ideas sit together in this one post, from a one-pot pasta to a tray bake, so you can scroll the whole set and pick the dinners that fit your week and your purse best.
1. One-Pot Tomato Pasta
I make this pasta on nights when I want dinner fast and warm. One pot does all the work. You boil, you stir, and you eat.
I start with a big pot and a spoon of oil. I warm the oil on low heat and add one chopped onion. I stir it till it turns soft and clear.
Next I add two cloves of garlic. I stir them for one minute and keep the heat low. Garlic burns fast, so I watch it close.
I pour in one tin of chopped tomatoes and one cup of water. I add a pinch of salt and a pinch of black pepper. I stir it all round the pot.
I tip in two cups of dried pasta and push it down under the sauce. I put the lid on and let it cook for twelve minutes. I stir it two times so it does not stick.
When the pasta feels soft, I take the lid off. I stir in a small spoon of butter and let the sauce turn thick. I spoon the sauce over the top of the pasta as I serve it.
I taste it and add more salt if it needs it. A small bowl of grated cheese can sit beside the plate when you serve it. Add more cheese from the small bowl if you like.
You can add a tin of beans to make it fill you up more. You can add frozen peas in the last five minutes too. Both keep the cost low and the pot full.
Typical cost: $3 to $5.
2. Lentil and Potato Stew
This stew is my go-to meal when the week feels long. Lentils cost so small, and they turn soft and rich in the pot. Potatoes make it thick and filling.
I peel two potatoes and cut them into small cubes. I rinse one cup of red lentils in cold water. I chop one onion and two carrots while the lentils drain.
I warm a spoon of oil in a big pot on low heat. I add the onion and carrots and stir them for five minutes. They turn soft and smell sweet.
I add one spoon of ground cumin and a pinch of salt. I stir the spice through the onion for one minute. The pot smells warm and deep now.
I add the lentils, the potatoes, and four cups of water. I bring it to a boil, then I turn the heat low. I put the lid on and let it cook for twenty five minutes.
I give it a stir now and then so nothing sticks to the base. The lentils break down and the stew turns thick. The potatoes go soft and melt at the edges.
I mash a small part of the stew with a spoon to make it thicker. I taste it and add salt in small pinches. I serve it in deep bowls with bread for dipping.
You can add a tin of chopped tomatoes for a sharper taste. You can add a spoon of plain yoghurt on top in your bowl if you like it cool and soft. Keep the rest in the fridge for lunch the next day.
Typical cost: $2 to $4.
3. Egg Fried Rice with Peas
Cold rice works best for this dish, so I use rice from the day before. Fresh rice turns soft and sticky in the pan. Cold rice fries up dry and loose.
I beat two eggs in a small bowl with a pinch of salt. I warm a spoon of oil in a wide pan on low heat. I pour the eggs in and stir them till they set in soft curds.
I lift the eggs out and set them on a plate. I add a bit more oil to the same pan. I add one chopped onion and stir it for three minutes.
I add one cup of frozen peas and stir them till they turn bright. I add two cups of cold rice and press it down with the spoon. I let it fry for two minutes without much stirring.
I pour in one spoon of soy sauce and stir it through the rice. I add the eggs back and break them into small pieces with the spoon. I mix it all till the rice looks even.
I taste it and add more soy sauce if it needs it. The small bowl of peas can sit beside the plate when you serve it. Add more peas from the small bowl if you like.
You can add chopped spring onion on top in your bowl. You can add a tin of sweetcorn too if you have one. Both keep it cheap and add a bit of crunch.
This dinner takes about fifteen minutes from start to finish. I make it when I come home late and hungry. It fills me up and the pan washes in a minute.
Typical cost: $3 to $5.
4. Bean and Cheese Quesadillas
These quesadillas are crisp outside and soft inside. I make them when I want dinner in ten minutes. Kids love them, and so do I.
I mash one tin of beans in a bowl with a fork. I add a pinch of salt and a pinch of ground cumin. I stir in a small spoon of tomato paste for colour.
I lay one flat tortilla wrap on a clean board. I spread half the bean mix over one side. I add a good handful of grated cheese on top of the beans.
I fold the wrap in half and press the edge down. I warm a dry pan on low heat. I lay the folded wrap in the pan and cook it for three minutes.
I flip it with a flat spoon and cook the other side for three minutes. The wrap turns crisp and golden. The cheese melts and holds the beans in place.
I cut it in half on a board. I serve it hot with a small bowl of salsa if I have one. The small bowl of salsa can sit beside the plate when you serve it.
You can add chopped onion to the bean mix for crunch. You can add a spoon of sweetcorn too. Both cost very small and make the filling go further.
I make two wraps for a full dinner and one for a snack. The mix keeps in the fridge for two days. Warm it up in the pan and it tastes fresh again.
Typical cost: $3 to $5.
5. Chicken and Potato Tray Bake
This tray bake is my easy Sunday dinner. I put it all in one tray and let the oven do the work. The chicken turns juicy and the potatoes turn crisp.
I heat the oven to 200 degrees. I cut four potatoes into thick wedges and one onion into wide slices. I lay them in a big tray with a spoon of oil.
I add four chicken thighs to the tray and rub them with salt and black pepper. I add a spoon of dried thyme and a pinch of paprika. I toss it all with my hands till it looks even.
I slide the tray into the oven and cook it for forty minutes. I turn the potatoes once halfway through. The skin goes crisp while the meat stays soft inside.
I check one thigh with a knife to see the juice run clear. If it still looks pink, I cook it for ten more minutes. I take the tray out and let it rest for five minutes.
I serve the chicken with the potatoes straight from the tray. I spoon the pan juices over the top of the chicken as I serve it. A green salad can sit beside the tray when you serve it.
You can add carrots or a tin of chickpeas to the tray. Both roast well and soak up the juices. You can swap thyme for rosemary if you have it.
This dinner feeds four people with ease. I make it when friends come round and I want to sit with them. The tray goes in the middle of the table and we all help ourselves.
Typical cost: $4 to $7.
6. Vegetable Soup with Bread
This soup is warm, plain, and kind to your purse. I make a big pot on Monday and eat it for days. It tastes better the next day.
I chop two carrots, two potatoes, and one onion into small pieces. I chop one stick of celery too if I have it. I rinse them all in cold water.
I heat a spoon of oil in a large pot on low heat. I add the onion and give it a stir for four minutes. I add the rest of the veg and stir for two more minutes.
I pour in five cups of water and add a pinch of salt. I add one spoon of dried mixed herbs. I bring it to a boil and then turn the heat low.
I put the lid on and let it cook for twenty minutes. I stir it once or twice. The potatoes turn soft and the carrots keep a small bite.
I blend half the soup smooth with a hand blender and leave the rest chunky. I taste the soup and add salt in small pinches. I ladle it into deep bowls with thick slices of bread.
You can stir in a tin of beans to make the soup fill you up more. You can add a spoon of grated cheese on top in your bowl if you like. Both keep it cheap and warm.
I freeze the rest in small tubs for busy nights. A tub thaws in a pot in ten minutes. Bread from the freezer toasts up crisp and fresh.
Typical cost: $2 to $4.
7. Tuna Pasta Bake
This bake is creamy, warm, and very easy. I make it when I want dinner in the oven and time to sit down. The top turns golden and crisp.
I heat the oven to 190 degrees. I boil two cups of dried pasta in salted water for eight minutes. I drain it and set it aside in the pot.
I drain two tins of tuna and flake them into the pasta. I add one tin of sweetcorn and stir it through. I add a pinch of black pepper.
I make a quick sauce in a small pan. I melt a spoon of butter on low heat and stir in one spoon of plain flour. I pour in one cup of milk slow and stir till it turns thick.
I pour the sauce over the pasta and mix it well. I tip it all into a baking dish and smooth the top flat. I scatter a good handful of grated cheese over the top.
I bake it for twenty minutes till the top turns golden. I take it out and let it rest for five minutes. Serve it in wide bowls with a spoon.
You can add frozen peas to the pasta in the last two minutes of boiling. You can add a spoon of mustard to the sauce for a sharper taste. Both keep it simple and cheap.
The rest keeps in the fridge for two days. I warm it in the oven with a bit more cheese on top. It tastes just as good the second time.
Typical cost: $4 to $6.
8. Chickpea and Spinach Curry
This curry is rich, warm, and meat free. Chickpeas turn soft in the sauce and spinach wilts in fast. I make it on cold nights when I want something deep and filling.
I chop one onion and two cloves of garlic. I put a spoon of oil in a deep pot on low heat. I add the onion and stir it for five minutes till it turns soft.
I add the garlic and one spoon of ground cumin. I add one spoon of ground coriander and a pinch of chilli powder. I stir the spices for one minute.
I add one tin of chopped tomatoes and stir it well. I add two tins of chickpeas with their water drained off. I pour in half a cup of water and a pinch of salt.
I put the lid on and let it cook on low heat for fifteen minutes. I stir it twice so it does not stick. The sauce turns thick and the chickpeas turn soft.
I add two big handfuls of fresh spinach and stir it in. The leaves wilt down in a minute. I taste the sauce and add salt in small pinches.
I serve it with rice or flat bread. I spoon the sauce over the top of the rice as I serve it. A small bowl of plain yoghurt can sit beside the plate when you serve it.
You can add a tin of coconut milk for a softer taste. You can add diced potato too and cook it till soft. Both make the pot go further for more people.
Typical cost: $3 to $5.
9. Beef Mince and Potato Pie
This pie is my comfort dinner for cold evenings. Soft mince and potato chunks sit under a crisp pastry lid. The top turns crisp in the oven and the inside stays warm.
I set the oven to 190 degrees. I peel four potatoes and cut them into chunks. I boil them in salted water for fifteen minutes till soft.
I drain the potatoes and set them aside in the pot. I stir in a spoon of butter and a pinch of salt. I keep a plain pastry lid ready for the top.
I heat a spoon of oil in a big pan on low heat. I add one chopped onion and one chopped carrot. I stir them for five minutes till soft.
I add 500 grams of beef mince and break it up with a spoon. I cook it for eight minutes till it turns brown all through. I add one spoon of tomato paste and a pinch of black pepper.
I pour in one cup of water and let it cook for ten minutes. The sauce turns thick and the mince looks rich. I tip the mince into a baking dish and smooth it flat.
I tip the potatoes over the mince and spread them to the edges. I lay the pastry lid over the top and press the edge down. I bake it for twenty five minutes till the top turns golden.
I let it rest for five minutes before I serve it. I cut it into wide squares and serve it in deep plates. Peas from the freezer can sit in a small bowl beside the plate when you serve it.
Typical cost: $4 to $7.
10. Cheese and Onion Omelette
This omelette is fast, soft, and very cheap. I make it for dinner when the day ran long. It takes ten minutes and one pan.
I beat three eggs in a bowl with a pinch of salt. I add a small pinch of black pepper and stir it well. I grate a small handful of cheese and set it aside.
I chop one small onion into thin slices. I warm a spoon of butter in a small pan on low heat. I add the onion and cook it for four minutes till soft and sweet.
I pour the eggs over the onion and tilt the pan so they spread even. I let it cook for two minutes without stirring. The edges start to set first.
I add the cheese over one half of the eggs. I fold the other half over the cheese with a flat spoon. I cook it for one more minute till the cheese melts.
I slide it onto a warm plate in one move. I serve it with bread and a simple salad. The small bowl of salad can sit beside the plate when you serve it.
You can add chopped tomato to the eggs before they set. You can stir in a spoon of sweetcorn too. Both cost very small and add colour to the plate.
I make one omelette per person and serve them straight from the pan. The eggs stay soft if you do not overcook them. A minute too long makes them dry and tough.
Typical cost: $2 to $4.
| Idea | Main change | Typical cost |
|---|---|---|
| One-Pot Tomato Pasta | Tomato sauce coats pasta in one pot | $3 to $5 |
| Lentil and Potato Stew | Lentils and potatoes cook soft in one pot | $2 to $4 |
| Egg Fried Rice with Peas | Eggs and peas fry with cold rice | $3 to $5 |
| Bean and Cheese Quesadillas | Beans and cheese melt in a crisp wrap | $3 to $5 |
| Chicken and Potato Tray Bake | Chicken and potatoes roast in one tray | $4 to $7 |
| Vegetable Soup with Bread | Mixed veg cooks soft into a thick soup | $2 to $4 |
| Tuna Pasta Bake | Tuna and pasta bake under a cheese top | $4 to $6 |
| Chickpea and Spinach Curry | Chickpeas simmer in a spiced tomato sauce | $3 to $5 |
| Beef Mince and Potato Pie | Mince and potato bake under a crisp pastry lid | $4 to $7 |
| Cheese and Onion Omelette | Eggs fold round soft onion and cheese | $2 to $4 |
| Total | $30 to $52 |
11. Rice and Vegetable Stir-Fry
I make this stir-fry when my fridge has a mix of veg left. It turns plain rice into a warm plate that feels like a treat.
I cook the rice early in the day and leave it to cool on a plate. Cold rice fries better and stays loose in the pan.
I chop carrots, peppers, and spring onions into small bits. You can use what you have at home.
I warm a little oil in a wide pan on low heat. I add the veg and stir it for a few minutes.
I add garlic and a splash of soy sauce. I stir it all till the veg smells warm and soft.
I tip the rice in and mix it well. I break up any lumps with my spoon.
I taste it and add a little more soy sauce if it needs it. You can add a pinch of salt too.
Typical cost: $3 to $5.
A small bowl of extra veg can sit beside the plate when you serve it. Add more veg from the small bowl if you like.
12. Baked Beans on Toast with Egg
I love this plate on a cold night. It is warm, soft, and very cheap.
I toast two slices of bread till they turn pale gold. You can use white or brown bread.
I warm the beans in a small pan on low heat. I stir them so they do not stick.
I fry one egg in a little oil. I keep the yolk soft so it runs over the beans.
I spoon the beans over the toast. I spoon the sauce over the top.
I put the egg on top of the beans. That makes the plate look rich and warm.
I add a pinch of black pepper too. You can add a little grated cheese if you like.
Typical cost: $2 to $4.
I eat it straight from the plate while it is still warm. It fills me up without much work.
13. Roast Chicken Legs with Potatoes
I pick this meal when I want a big plate for little money. Chicken legs stay soft and taste rich.
I wash the potatoes and cut them into chunks. I leave the skin on to save time.
I toss the potatoes in oil and a pinch of salt. I spread them out on a tray.
I rub the chicken legs with oil, salt, and pepper. I set them on the tray with the potatoes.
I cook it all in a hot oven for about 40 minutes. I turn the potatoes once so they cook even.
I check that the chicken is cooked through. The skin should look crisp and gold.
I leave the tray on the side for a few minutes before I serve it. That keeps the meat soft inside.
Typical cost: $4 to $7.
A small dish of peas can sit beside the plate when you serve it. Spoon more peas from the small dish if you want them.
14. Potato and Cheese Bake
I turn spare potatoes and cheese into this soft bake. It makes plain food feel warm and rich.
I peel the potatoes and slice them thin. You can use a knife or a peeler for this job.
I layer the slices in a dish with cheese in between. I keep the layers neat but not perfect.
I pour a little milk over the top. I add a pinch of salt and pepper.
I cover the dish and cook it in a hot oven. I take the cover off near the end so the top turns gold.
I check that the potatoes feel soft when I poke them with a fork. If they feel hard, I cook them a little more.
I let it sit for a few minutes before I cut it. That helps the slices hold their shape.
Typical cost: $3 to $6.
I spoon the cheese sauce over the top when I serve it. You can add more cheese on top if you like.
15. Pasta with Garlic Butter and Peas
I cook this pasta when I want a quick plate. It takes little time and tastes soft and rich.
I boil the pasta in a big pan of water with salt. I cook it till it feels soft but not mushy.
I melt butter in a pan on low heat. I add garlic and cook it for a few minutes.
I add the peas to the pan and stir them in. They turn bright and soft in the heat.
I drain the pasta and save a little of the water. I tip the pasta into the garlic butter.
I stir it all well so each bit gets coated. I add a splash of the saved water if it looks dry.
I taste it and add salt if it needs it. You can add a little grated cheese on top.
Typical cost: $3 to $5.
You can keep the small bowl of peas beside the plate when you serve it. Help yourself to more peas from the small bowl if you like.
16. Red Lentil Dahl with Rice
This dahl is warm, soft, and very cheap. I cook it when I want a filling bowl.
I rinse the red lentils in cold water. I drain them well before I cook them.
I warm a little oil in a pan on low heat. I add onion and garlic and cook them till soft.
I add cumin and a pinch of salt. I stir the spices for a few minutes.
I tip the lentils in and add water. I cook it all on low heat till the lentils turn soft.
I stir it now and then so it does not stick. You can add more water if it gets thick.
I cook the rice in a separate pan. Serve the dahl over the rice.
Typical cost: $3 to $5.
A small bowl of rice can sit beside the plate when you serve it. Spoon more rice from the small bowl if you want it.
17. Vegetable Fried Noodles
I fry these noodles when I want a fast plate. They taste warm and a little salty.
I cook the noodles in hot water first. I drain them and set them to one side.
I chop carrots, cabbage, and spring onions into thin bits. You can use the veg you have at home.
I warm oil in a deep pan on low heat. I add the veg and keep it moving for a few minutes.
I add soy sauce and a pinch of salt. I stir it well so the veg gets coated.
I tip the noodles in and toss them with the veg. I mix them till they look even.
I try a bite and add more soy sauce if it needs it. You can add chilli flakes if you like heat.
Typical cost: $3 to $6.
A small bowl of extra noodles can sit beside the plate when you serve it. Add more noodles from the small bowl if you like.
18. Chicken and Rice One-Pot
I put all of this in one pot and let it cook. It saves washing up and still tastes rich.
I cut the chicken into small chunks. I season it with salt and pepper.
I warm a little oil in a big pot on low heat. I cook the chicken till it turns pale gold on the outside.
I add onion, garlic, and carrots to the pot. I stir them for a few minutes.
I tip the rice in and add water. I stir it once so the rice sits even.
I put the lid on and cook it on low heat. I leave it alone till the rice turns soft.
I make sure the chicken is cooked right through. I fluff the rice with a fork before I serve it.
Typical cost: $4 to $7.
Dish the rice into bowls while it is still warm. You can add more rice from the pot if you like.
19. Bean Chilli with Rice
I cook this chilli when I want a warm bowl for little money. It fills you up and tastes rich.
I chop onion and pepper into small bits. I heat a little oil in a pan on low heat.
I add the onion and pepper and cook them till soft. I keep them moving so they do not stick.
I add garlic, cumin, and paprika. I mix the spices in for a few minutes.
I tip in the beans and chopped tomatoes. I stir it all well.
I cook it on low heat for about 20 minutes. I stir it now and then so it stays loose.
I cook the rice in its own pan. I taste the chilli and add salt if it needs it.
Typical cost: $3 to $5.
I spoon the chilli over the rice when I serve it. You can add more chilli from the pan if you like.
20. Egg and Potato Hash
I fry this hash when I have spare potatoes and eggs. It makes a warm plate from plain food.
I cut the potatoes into small cubes. I keep the bits even so they cook at the same time.
I warm oil in a pan on low heat. I add the potatoes and cook them till they turn gold.
I add onion and pepper to the pan. I stir them in and cook them till soft.
I make two gaps in the pan and crack one egg into each gap. The eggs cook in the gaps with the potatoes.
I cover the pan and cook it on low heat. I cook it till the whites turn firm.
I add salt and pepper over the pan. You can sprinkle a little grated cheese over it if you like.
Typical cost: $2 to $4.
I spoon the hash onto plates while it is still warm. Add more potatoes from the pan if you like.
| Idea | Main change | Typical cost |
|---|---|---|
| Rice and Vegetable Stir-Fry | Fry rice with veg and soy sauce | $3 to $5 |
| Baked Beans on Toast with Egg | Serve beans and egg on toast | $2 to $4 |
| Roast Chicken Legs with Potatoes | Roast chicken legs with potatoes | $4 to $7 |
| Potato and Cheese Bake | Bake potato slices with cheese | $3 to $6 |
| Pasta with Garlic Butter and Peas | Toss pasta in garlic butter with peas | $3 to $5 |
| Red Lentil Dahl with Rice | Cook lentils soft and serve with rice | $3 to $5 |
| Vegetable Fried Noodles | Fry noodles with veg and soy sauce | $3 to $6 |
| Chicken and Rice One-Pot | Cook chicken and rice in one pot | $4 to $7 |
| Bean Chilli with Rice | Cook beans in chilli sauce with rice | $3 to $5 |
| Egg and Potato Hash | Fry potatoes with eggs in one pan | $2 to $4 |
| Total | $30 to $54 |
21. Tuna and Sweetcorn Pasta
I open one tin of tuna when the evening feels rushed. I drain it well and set it near the stove.
I boil a pot of water with a pinch of salt. I drop the pasta in and stir it once so it does not stick.
I warm a small pan on low heat with a spoon of oil. I tip the tuna in and break it into soft flakes with a fork.
I add the sweetcorn and stir it through the tuna. I let it warm for a few minutes while the pasta cooks.
I drain the pasta and save a mug of the hot water. I tip the pasta back into the pot.
I spoon the tuna and sweetcorn over the top. I stir it all together so each twist gets a bit of both.
I add a splash of the saved water if the pasta looks dry. I taste it and add salt if it needs more.
Typical cost: $3 to $5.
Serve it in warm bowls while it is still soft. You can add a little grated cheese on your own bowl if you like.
22. Cauliflower Cheese Bake
I cut one small cauliflower into small trees. I rinse them and shake the water off.
I boil them in salted water for a few minutes. I drain them well so the bake does not turn watery.
I melt butter in a small pan on low heat. I stir in a spoon of flour until it turns smooth.
I pour in milk a little at a time and keep stirring. The sauce turns thick and pale after a short while.
I stir in a handful of grated cheese until it melts. I taste the sauce and add a pinch of salt.
I lay the cauliflower in a small oven dish. I pour the cheese sauce over the top and spread it with a spoon.
I scatter a little more cheese over the sauce. I slide the dish into a hot oven until the top turns gold.
Typical cost: $4 to $6.
I leave the pan to sit for a few minutes before I serve it. The small bowl of peas can stay beside the plate when you serve it.
23. Chicken Noodle Soup Bowl
I cut one chicken breast into thin strips. I season it with salt and a little pepper.
I warm oil in a deep pot on low heat. I cook the chicken strips until they turn white all the way through.
I add chopped carrot and a little onion to the pot. I stir them for a few minutes until they soften.
I pour in stock and bring it to a soft boil. I skim off any foam that floats up with a spoon.
I drop in the noodles and stir them loose. I cook them until they turn soft but still hold their shape.
I put the chicken back in the pot with the noodles. I let it all warm together for a few minutes.
I taste the broth and add salt if it needs more. I squeeze in a little lemon if you like a fresh taste.
Typical cost: $4 to $7.
I ladle it into deep bowls while it is hot. You can add chopped herbs on your own bowl if you like.
24. Stuffed Peppers with Rice
I pick four firm peppers in any colour you like. I cut the tops off and scoop out the seeds.
I cook rice in a pot until it turns soft. I drain it and let it cool for a few minutes.
I fry chopped onion in a little oil on low heat. I add the cooked rice and stir it through.
I stir in chopped tomato and a pinch of salt. I let the mix warm until it smells sweet.
I spoon the rice mix into each pepper. I press it down soft so each pepper holds a good fill.
I set the peppers upright in a small oven dish. I pour a little water around the base so they do not dry out.
I put the tops back on like small lids. I bake them until the skins soften and wrinkle a little.
Typical cost: $4 to $6.
I serve one pepper per person with a spoon. You can keep the small bowl of rice beside the plate if you want more.
25. Beef and Vegetable Stew
I cut the beef into small cubes and pat them dry. I season them with salt and a little pepper.
I warm oil in a big pot on low heat. I brown the beef in small batches so the pot stays hot.
I add chopped onion and carrot to the pot. I stir them until the onion turns soft and clear.
I pour in stock until it covers the beef. I scrape the bottom of the pot with a wooden spoon.
I add chunks of potato and turn the heat down low. I set the lid on and let it cook slow.
I check it after a while and stir it once. I add more stock if the stew looks too thick.
I taste it near the end and add salt if it needs more. I let it rest for a few minutes with the lid on.
Typical cost: $6 to $9.
I ladle it into deep bowls while it is still hot. You can tear bread over your own bowl if you like.
26. Spinach and Cheese Pasta
I boil pasta in salted water until it turns soft. I drain it and keep a mug of the hot water.
I warm a little oil in a large pan on low heat. I add a clove of garlic and stir it for a short while.
I add the spinach a handful at a time. I watch it wilt down flat in the warm pan.
I tip the pasta into the pan with the spinach. I stir it so the green leaves mix right through.
I stir in a spoon of cream cheese until it melts. I add a splash of the saved water to loosen the sauce.
I scatter grated cheese over the top and stir it in. I taste it and add a little more salt if it needs it.
I cook it for a few minutes more on low heat. I keep stirring so the cheese does not stick to the pan.
Typical cost: $3 to $5.
Serve it in warm bowls straight from the pan. You can add a little black pepper on your own bowl if you like.
27. Baked Potatoes with Beans
I pick large potatoes and scrub the skins clean. I prick each one with a fork so steam can escape.
I rub the skins with a little oil and salt. I set them on a tray in a hot oven.
I bake them until the skins turn crisp and the inside feels soft. I test one with a fork before I take them out.
I warm the beans in a little pan on low heat. I stir them now and then so they do not stick.
I cut a cross on top of each hot potato. I push the ends in so the middle opens up wide.
I spoon butter into the hot middle first. I let it melt down into the soft flesh.
I spoon the warm beans over the top. I add a little grated cheese if you like it melted on the beans.
Typical cost: $2 to $4.
Serve each potato on its own plate. You can put the small bowl of beans beside the plate if you want more.
28. Chicken and Vegetable Curry
I cut chicken into small pieces and season it with salt. I set it aside while I chop the veg.
I warm oil in a wide pan on low heat. I fry chopped onion until it turns soft and gold.
I stir in curry powder and cook it for a short while. The spice smells warm as soon as it hits the pan.
I add the chicken and stir it through the spice. I cook it until the outside turns white all the way round.
I add chopped carrot and potato to the pan. I pour in a tin of chopped tomato and stir it well.
I lower the heat and put the lid on. I let it cook slow until the veg turns soft.
I stir in a spoon of yoghurt near the end. I taste the dish and add salt if it needs more.
Typical cost: $5 to $8.
Serve it in bowls while it is still hot. The small bowl of rice can stay beside the plate if you want more.
29. Mushroom and Pea Risotto
I warm stock in a small pot and keep it on low heat. I slice the mushrooms thin and set them aside.
I melt butter in a wide pan on low heat. I fry the mushrooms until they shrink and turn gold at the edges.
I add chopped onion and stir it until it turns soft. I tip in the rice and stir it until it looks clear at the edges.
I add a ladle of warm stock and stir it in. I wait until the rice drinks it up before I add more.
I keep adding stock one ladle at a time. I stir often so the rice stays soft and creamy.
I add the peas near the end of the cooking. I stir them through and let them warm for a few minutes.
I stir in grated cheese and a knob of butter. I taste it once more and add salt if it needs it.
Typical cost: $4 to $6.
Dish it into warm bowls straight from the pan. You can sprinkle a little more cheese on your own bowl if you like.
30. Honey Glazed Carrots with Rice
I peel the carrots and cut them into short sticks. I rinse them and shake off the water.
I boil rice in a pot until it turns soft and fluffy. I drain it and put the lid back on to keep it warm.
I melt butter in a big pan on low heat. I add the carrots and stir them to coat them all over.
I drizzle honey over the carrots and stir it in. I let them cook slow until they turn soft and shiny.
I add a splash of water if the pan looks dry. I keep stirring so the honey does not stick and burn.
I taste one carrot to check it is soft right through. I add a pinch of salt if the glaze tastes too sweet.
Spoon the rice into bowls first. Lay the glazed carrots on top of the rice.
Typical cost: $3 to $5.
I serve it while the carrots are still warm and shiny. You can add a little chopped parsley on your own bowl if you like.
31. A Simple Budget Dinner Night Plan for the Week
One shelf in my cupboard holds the whole kit for budget dinner night. I keep the pan, the pot, and the small bowl there so I can reach them without a hunt.
The frying pan costs $10 to $16. A small plain steel pan like this heats fast and fries dinner without fuss.
The stock pot costs $12 to $18. A small plain steel pot like this holds a big pot of dinner for the whole family.
The mixing bowl costs $5 to $8. A small plain ceramic bowl like this mixes dinner in one spot on the table.
The kitchen apron costs $6 to $9. A plain cotton apron like this keeps my clothes clean at dinner time.
The vegetable peeler costs $3 to $5. A small plain steel peeler like this strips veg fast for dinner.
The measuring jug costs $4 to $7. A small plain glass jug like this measures water for dinner.
| Idea | Main change | Typical cost |
|---|---|---|
| Small plain steel frying pan | A flat steel pan that fries dinner fast on the stove | $10 to $16 |
| Small plain steel stock pot | A deep steel pot that cooks a big pot of dinner for the family | $12 to $18 |
| Small plain ceramic mixing bowl | A plain bowl that mixes dinner in one spot on the table | $5 to $8 |
| Plain cotton kitchen apron | A soft cotton apron that keeps clothes clean at dinner time | $6 to $9 |
| Small plain steel vegetable peeler | A small peeler that strips veg fast for dinner | $3 to $5 |
| Small plain glass measuring jug | A plain glass jug that measures water for dinner | $4 to $7 |
| Total | $40 to $63 |
All six pieces together cost $40 to $63 for a total of one small kit that covers budget dinner night. I buy them one at a time and the shelf fills up before I know it.
I start with the pan and the pot, then add the rest when I can. Grab the pan tonight, fill the pot, and let one cheap dinner make the whole week feel lighter.
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