Eating well doesn’t have to break the bank, and it definitely doesn’t have to take all night. With just a few simple ingredients and some creativity, you can whip up a delicious and healthy meal in 30 minutes or less, without spending a fortune. Whether you’re cooking for yourself, your family, or your friends, these easy-to-make, budget-friendly recipes are perfect for weeknight dinners when you want something quick and satisfying. So, grab your apron and get ready to whip up some delicious and affordable meals. You won’t believe how easy and tasty eating well can be!
1. One-Pot Pasta with Tomato and Basil
Ingredients:
8 oz. spaghetti
1 can diced tomatoes (14.5 oz.)
2 cloves garlic, minced
1/4 cup fresh basil, chopped
2 tbsp. olive oil
2 cups water
Salt and pepper to taste
Grated Parmesan cheese for topping
Directions:
1. In a large pot or Dutch oven, combine the spaghetti, canned tomatoes, garlic, basil, olive oil, and water. Season with salt and pepper to taste.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low and let simmer for 10-12 minutes or until the pasta is tender and most of the liquid has been absorbed.
3. Serve the pasta with grated Parmesan cheese on top and a side salad if desired.
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2. Black Bean and Sweet Potato Tacos
Ingredients:
1 large sweet potato, peeled and diced
1 can black beans (15 oz.), drained and rinsed
1 small onion, diced
1 tbsp. olive oil
1 tsp. chili powder
1/2 tsp. cumin
Salt and pepper to taste
Flour or corn tortillas
Shredded cheese, diced avocado, and salsa for topping
Directions:
1. Heat the olive oil in a large skillet over medium heat. Add the sweet potato and onion, and season with salt, pepper, chili powder, and cumin. Cook for 10-12 minutes or until the sweet potatoes are tender and the onions are translucent.
2. Add the black beans to the skillet and cook for an additional 2-3 minutes or until heated through.
3. Warm the tortillas in the microwave or on a skillet. Spoon the sweet potato and black bean mixture onto each tortilla, and top with shredded cheese, diced avocado, and salsa as desired.
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3. Sheet Pan Chicken Fajitas
Ingredients:
1 lb. boneless, skinless chicken breasts, sliced into strips
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 small onion, sliced into strips
2 tbsp. olive oil
1 tsp. chili powder
1/2 tsp. cumin
Salt and pepper to taste
Flour tortillas
Sour cream, shredded cheese, and fresh cilantro for topping
Directions:
1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or foil.
2. In a large bowl, toss the chicken strips, bell peppers, and onion with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
3. Spread the mixture in a single layer on the baking sheet. Bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
4. Warm the tortillas in the microwave or on a skillet. Serve the chicken and vegetable mixture with tortillas, sour cream, shredded cheese, and fresh cilantro as desired.
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4. Egg Fried Rice
Ingredients:
2 cups cooked rice, cooled
2 large eggs, beaten
1 small onion, diced
1 small carrot, diced
1/2 cup frozen peas
2 garlic cloves, minced
1 tbsp. soy sauce
1 tbsp. sesame oil
Salt and pepper to taste
Green onions and sesame seeds for topping (optional)
Directions:
1. Heat a large skillet over medium-high heat. Add a tablespoon of oil and swirl to coat.
2. Add the beaten eggs and cook until scrambled, stirring occasionally. Remove the eggs from the skillet and set aside.
3. Add another tablespoon of oil to the skillet. Add the diced onions and carrots and sauté for 2-3 minutes until they start to soften.
4. Add the frozen peas and minced garlic to the skillet and continue cooking for an additional 2-3 minutes.
5. Add the cooked rice to the skillet and stir to combine. Add the soy sauce and sesame oil and stir to coat.
6. Return the scrambled eggs to the skillet and stir to combine. Season with salt and pepper to taste.
7. Serve hot, topped with chopped green onions and sesame seeds if desired.
Image Source: Ray Kachatorian/Getty Images
5. Easy Lentil Soup
Ingredients:
1 tbsp. olive oil
1 small onion, diced
1 large carrot, diced
2 celery stalks, diced
2 garlic cloves, minced
1 cup green or brown lentils, rinsed and drained
1 can diced tomatoes (14.5 oz.)
4 cups vegetable broth
1 bay leaf
1 tsp. dried thyme
Salt and pepper to taste
Directions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion, carrot, and celery and sauté for 5-7 minutes until they start to soften.
3. Add the minced garlic and continue cooking for an additional minute.
4. Add the rinsed and drained lentils, canned tomatoes, vegetable broth, bay leaf, and thyme to the pot. Stir to combine.
5. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let simmer for 20-25 minutes until the lentils are tender.
6. Remove the bay leaf from the pot and season with salt and pepper to taste.
7. Serve hot with crusty bread for dipping.
Image Source: Cris Cantón/Getty Images
