Most of us want the same things: a super healthy and delicious dinner that doesn’t cost us a fortune to make. Give our recipes a try, each recipe, each is designed to be packed full of nutrition without sacrificing taste or health. As a bonus these meals cost less than $3 per serving. These cheap and healthy recipes are easy on your wallet and waistline. They will make you feel wonderful about feeding your family!
1. Chicken Noodles
Makes: 6 servings
Ingredients:
9 ounces rotini pasta
2 tablespoons butter
½ cup sweet corns
4 large thinly sliced carrots
1 cup broccoli, cut into small florets
1½ pounds skinless, boneless chicken breast halves, cubed
4 tablespoons heavy cream
½ cup chopped fresh basil
Salt and freshly ground black pepper, to taste
1 tablespoon grated Parmesan cheese
Procedure:
In a large pan, add water and salt and bring to a boil on medium-high heat.
Add pasta and cook for about 8 to 10 minutes or according to package directions.
Remove the pan from heat and take the pasta into a strainer.
Drain the pasta well.
Meanwhile, melt butter in a large skillet, sauté sweet corns, carrots and broccoli on medium heat for about 2 t0 3 minutes.
Add chicken and for about 12 minutes until chicken is tender.
Add cream, basil and cooked pasta and mix till well combined.
Season with the salt and pepper.
Top with cheese.
2. Veggie & Cheese Macaroni
Makes: 8 servings
Ingredients:
3 cups elbow macaroni
3 cups broccoli florets
1 cup frozen peas
1 cup diced carrots
4 tablespoons unsalted butter
1 small chopped onion
¼ cup flour
2 cups milk
1 cup vegetable broth
2 cups shredded reduced-fat Mexican-style four cheese
Salt and freshly ground black pepper, to taste
¼ cup Italian-seasoned bread crumbs
Procedure:
Preheat the oven to 350 degrees F.
Lightly spray a baking dish with cooking spray.
In a large pan, add water and salt and bring to a boil on medium-high heat.
Add macaroni and cook for about 8 to 10 minutes or according to package directions.
Add in the broccoli, peas and carrot and continue cooking, stirring occasionally, until the vegetables are tender.
Remove the pan from heat and take the macaroni and vegetables into a strainer.
Drain the well.
Melt butter in skillet on medium heat.
Add onions and cook for about 5 to 6 minutes.
Add flour and cook for about 3 minutes, stirring frequently.
Whisk in the milk and broth and bring to a boil, whisking constantly.
Reduce heat to low.
Cook for about 3 minutes, until the sauce is thickened.
Remove from heat.
Add cheddar and mix till well combined.
Season with salt and pepper.
Add cooked macaroni and vegetable and mix till well combined.
Transfer to the prepared baking dish.
Sprinkle with the bread crumbs.
Bake for about 20 minutes until the crumbs are golden browned.
3. Vegetables Fajitas Quesadillas
Makes: 8 servings
Ingredients:
2 teaspoons vegetable oil
½ seeded and cut into strips, medium red pepper
½ seeded and cut into strips, medium green pepper
½ thinly sliced onion
1 seeded and cut into thin strips Serrano pepper
4 (6-inch) white corn tortillas
Nonstick cooking spray
½ cup shredded Monterey Jack cheese
2 thin slices tomato
1 tablespoon snipped fresh cilantro
1 cup dairy sour cream
¼ cup chopped cilantro
1 lime wedge
Procedure:
Heat the oil in a large skillet on medium heat.
Add red pepper, green pepper, onion and Serrano pepper and cook for about 3 to 5 minutes until vegetables are tender.
Remove from heat.
Lightly spray one side of each tortilla with cooking spray.
Divide half of the cheese on the uncoated side of two of the tortillas.
Top with onion mixture, tomato slices and cilantro.
Sprinkle with remaining cheese.
Top with remaining tortillas.
Heat a very large griddle on medium heat.
Cook for about 4 to 5 minutes on each side until tortillas are lightly browned and cheese melted.
Cut each quesadilla into 4 wedges.
Top with cilantro and lime wedges.
Serve warm with sour cream.
4. Black Bean & Beef Chili
Makes: 8 servings
Ingredients:
12 ounces ground beef
1 chopped onion
3 minced garlic cloves
1 chopped green sweet pepper
2 can black beans, rinsed and drained
¾ cup beef broth
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 tablespoons unsweetened cocoa powder
2 tablespoons hot chili powder
1 can diced tomatoes
½ cup sour cream
8 toasted baguette slices
Procedure:
In a large skillet, cook beef on medium heat until browned.
Add onion, garlic and sweet pepper and cook for 3 to 4 minutes until tender.
Transfer to the slow cooker.
Add beans, beans, broth, cumin, paprika, cocoa powder, chili powder, and tomatoes.
Set the slow cooker on low.
Cover and cook for about 8 to 10 hours.
Top with cream.
Serve with baguette slices.
5. Peppers with Crispy Fish
Makes: 4 servings
Ingredients:
3 tablespoons vegetable oil
1 cup sliced miniature sweet peppers
2 sliced scallions
1 pound fresh catfish fillets
1 egg
¾ cup buttermilk
1 cup all-purpose flour
1 teaspoon Cajun seasoning
Salt and freshly ground pepper, to taste
Procedure:
In a large skillet, heat 1 tablespoon oil on medium heat.
Add peppers and scallions and cook for about 1 t0 2 minutes until tender.
Season with salt and pepper.
Set aside.
Season fish with salt and pepper.
In a bowl, whisk together egg and milk.
In another bowl, mix together flour and Cajun seasoning.
Coat fish with flour mixture and then dip with egg mixture.
In a large skillet, heat 2 tablespoons oil on medium heat.
Add fish and cook for 4 to 5 minutes on each side until golden browned.
Serve fish with peppers.
6. Chicken sausage with Red Bean
Makes: 5 servings
Ingredients:
1 teaspoon oil
8 ounces smoked chicken sausage, sliced
1 bay leaf
1 can red kidney beans, rinsed and drained
2 cups cubed butternut squash
¾ cup water
1 cup reduced-sodium chicken broth
¾ cup chopped onion
¼ cup tomato paste
1 cup chopped green sweet pepper
1 tablespoon snipped fresh thyme
¾ cup chopped celery
1/8 teaspoon ground allspice
1 2/3 cups hot cooked rice
Procedure:
In a large skillet, heat oil on medium heat.
Add chicken sausages and cook for 4 to 5 minutes until golden browned.
Add bay leaf, beans, squash, water, broth, onion, tomato paste, sweet pepper, thyme, celery and allspice and bring to boiling on high heat.
Reduce heat to medium.
Cover and cook for about 10 minutes.
Uncover and cook for about 5 minutes until sauce is lightly thickened.
Discard bay leaf and serve bean over rice.
7. Chicken & Potatoes with Carrots
Makes: 6 servings
Ingredients:
1½ pounds chicken thighs
1 sliced onion
1 teaspoon minced garlic
½ teaspoon dried thyme
1 teaspoon paprika
1 pound sliced new potatoes
2 cups sliced carrots
1¼ teaspoons salt
½ teaspoon pepper
¼ cup chicken broth
¼ cup white wine
2 tablespoons chopped parsley
Procedure:
In a slow cooker, add all ingredients and mix till well combined.
Set the slow cooker on low.
Cover and cook for about 6 to 8 hours.
Top with parsley.
8. Roast Beef
Makes: 4 servings
Ingredients:
1 tablespoon olive oil
1 sliced onion
4 minced garlic cloves
1 tablespoon ground ginger
1 bay leaf
1 ½ pounds beef stew meat, cut into pieces
1 teaspoon ground cumin
1 teaspoon turmeric
½ cup tomato paste
1 cup beef broth
1 chopped tomato
2 sliced celery
1 tablespoon red wine vinegar
1 cup sweet potato, cubed
Salt and freshly ground black pepper, to taste
Procedure:
Preheat the oven to 325 degrees F.
In a large skillet, heat oil on medium heat.
Add onion and sauté for 5 minutes until tender.
Add garlic and ginger and sauté for 2 minutes.
Add bay leaf and beef and cook for 7 to 8 minutes until tender.
Add cumin, turmeric, tomato paste, broth, tomatoes, celery, vinegar, potatoes, salt and pepper and mix till well combined.
Transfer to the baking dish.
Bake for about 25 to 30 minutes until done.
9. Chicken Lettuce Wraps
Makes: 4 servings
Ingredients:
2 tablespoons oil
1 pound ground chicken
1 chopped onion
1 minced garlic clove
1 cup shredded orange bell pepper
½ cup chopped celery stalks
3 shredded carrots
½ teaspoon salt
8 large lettuce leaves
Procedure:
In a large skillet, heat oil on medium heat.
Add chicken, onion and garlic and cook for 5 minutes.
Add bell pepper, celery, carrot and salt and cook for 10 minutes until chicken is tender.
Divide the chicken mixture into the lettuce leaves.
Serve warm.
10. Butternut Squash Curry
Makes: 4 servings
Ingredients:
1 tablespoon oil
2 chopped onions
4 tablespoons curry paste
2 pounds butternut squash, peeled and chopped into chunks
4 cups coconut milk
Salt, to taste
1 tablespoon sliced scallions, green part only
Procedure:
In a large skillet, heat oil on medium heat.
Add onion and cook for 5 minutes until tender.
Add curry paste and cook for 1 minute.
Add butternut squash and cook for 2 to 3 minutes.
Add coconut milk and bring to a boil on high heat.
Reduce the heat to medium.
Cover and cook for about 20 to 25 minutes until the sauce becomes thick and butternut squash tender.
Season with salt.
Top with scallions.
11. Leeks with Salmon
Makes: 4 servings
Ingredients:
2 tablespoons butter
½ chopped pound leeks
½ cup chopped shallots
2 tablespoons chopped coriander
2 pounds salmon fillets
2 tablespoons lemon juice
Salt and freshly ground pepper, to taste
1 tablespoon sliced scallions, green part only
Procedure:
Melt 1 tablespoon butter in a large skillet on medium heat.
Add leeks, shallots and coriander and cook for about 5 minutes until vegetables are tender.
Remove from pan.
Keep aside.
Heat remaining 1 tablespoon of the butter in the same skillet.
Add salmon and cook for about 5 minutes on each side until golden browned.
Drizzle lemon juice.
Season with salt and pepper and serve with leeks.
Top with scallions.
12. Grilled Chicken
Makes: 2 servings
Ingredients:
1 pound chicken breast
2 tablespoons oil
2 tablespoons fresh chopped rosemary
Salt and freshly ground black pepper
2 teaspoons lemon juice
1 fresh rosemary sprig
Procedure:
Preheat a grill pan to high.
Toss chicken in a bowl with oil, rosemary, salt and pepper.
Place chicken on grill pan on medium.
Grill for about 10 minutes on each side until both sides to obtain visible grill marks.
Drizzle with lemon juice and garnish with rosemary.
13. Chicken with Spinach
Makes: 2 servings
Ingredients:
1 tablespoon oil
1 chopped onion
1 minced garlic clove
1 pound skinless and boneless chicken breast, cubed
1 cup washed and chopped spinach
Salt and freshly ground black pepper to taste
Procedure:
In a large skillet, heat oil on medium heat.
Add onion and garlic and cook for about 5 minutes until tender.
Add chicken and cook for about 10 minutes until little browned.
Add spinach and continue to cook for about 5 minutes.
Season with salt and pepper.
14. Shrimp Spaghetti
Makes: 4 servings
Ingredients:
8 ounces dried whole wheat spaghetti
1 tablespoon olive oil
3 minced garlic cloves
12 ounces medium shrimp, peeled and deveined
2 cans chopped no-salt-added whole tomatoes with juice
3 tablespoons tomato paste
¼ teaspoon red pepper flakes
1 tablespoon chopped dried basil
1 tablespoon chopped dried oregano
1 tablespoon chopped parsley
Procedure:
In a large pan, add water and salt and bring to a boil on medium-high heat.
Add spaghetti and cook for about 8 to 10 minutes or according to package directions.
Remove the pan from heat and take the spaghetti into a strainer.
Drain the spaghetti well.
Meanwhile, in a large skillet, heat oil on medium heat.
Add garlic and shrimps on medium heat for about 3 t0 4 minutes.
Add the tomatoes, tomato paste, red pepper flakes, basil and oregano and cook for about 10 minutes.
Sprinkle with parsley.
15. White Bean Soup
Makes: 6 servings
Ingredients:
6 cups water
1¼ cups dried navy beans
1 tablespoon vegetable oil
1cup chopped onion
3 minced garlic cloves
1 cup sliced celery
1 cup sliced carrots
1 can vegetable broth
2 teaspoons ground cumin
¼ teaspoon salt
1/8 teaspoon cayenne pepper
2 cups water
1 orange juice
Procedure:
In a large pan, add 6 cups water and bring to a boil on medium heat.
Add beans and cook for about 1 hour until tender.
Remove the pan from heat and take the beans into a strainer.
Drain the beans well.
Meanwhile, in a large skillet, heat oil on medium heat.
Add onion, garlic, celery and carrots and cook for about 3 t0 4 minutes until tender.
Add broth, cumin, salt, cayenne pepper and the 2 cups water and bring to boil on high heat.
Reduce heat to medium.
Cover and cook for about 1 to ½ hours until done.
Add orange juice and cook for 1 to 2 minutes.
16. Cucumber Dinner Salad
Makes: 4 servings
Ingredients:
5 tablespoons olive oil
1 pound chicken breast tenders
1 cubed cucumber
2 cubed tomatoes
2 tablespoons chopped dill
¼ cup apple cider vinegar
1 tablespoon snipped fresh thyme
1 teaspoon sugar
4 ounces feta cheese
Salt and freshly ground black pepper, to taste
Procedure:
In a skillet, heat 1 tablespoon oil on medium heat.
Add chicken and cook for about 8 to 10 minutes until tender.
Season with salt and pepper.
In a bowl, mix together the remaining oil, cucumber, tomatoes, dill, vinegar, thyme, sugar and cheese.
Serve chicken with cucumber salad.
Season with salt and pepper.
17. Arugula & Gnocchi with Cream Sauce
Makes: 6 servings
Ingredients:
1 pound shelf-stable potato gnocchi
2 cups sweet corn
¾ cup half-and-half or light cream
3 cups chopped arugula
3 ounces cream cheese
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper
Procedure:
In a large pan, add water and bring to a boil on medium-high heat.
Add gnocchi and cook for about 2 to 3 minutes or according to package directions.
Add sweet corns and cook for about 5 minutes.
Remove the pan from heat and take the gnocchi and corn into a strainer.
Drain well.
Reserve the ½ cup of the gnocchi water.
Meanwhile, heat the cream in a large skillet on medium heat.
Add arugula, cheese, garlic powder, dried basil, oregano, salt and pepper and cook for about 10 minutes.
Add gnocchi and corn and cook for 3 to 4 minutes until heated through.
Sprinkle with crushed red pepper.
18. Tuna & Bean Salad
Makes: 6 servings
Ingredients:
2 cans tuna packed in water, drained
1 can cannellini beans, rinsed and drained
1 thinly sliced small red onion
¼ cup chopped parsley
¼ cup red wine vinegar
2 cups lightly packed arugula
3 tablespoons olive oil
½ teaspoon crushed dried leaf oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
½ of lemon
Crusty bread, sliced and toasted
Procedure:
In a large bowl, mix together tuna, beans, red onion, parsley, vinegar, arugula, vinegar, oil, oregano, salt, and pepper.
Squeeze over juice.
19. Grille Pineapple & Pork
Makes: 4 servings
Ingredients:
4¾-inch-thick boneless top loin pork chops
Salt and freshly ground black pepper, to taste
1 sliced fresh pineapple
3 tablespoons orange marmalade
½ cup chopped parsley
Procedure:
Preheat the grill.
Rub chops with salt and pepper.
Place chops into the hot grill and cook for about 4 minutes on each side.
Keep aside.
Brush pineapple slices with 1 tablespoon orange marmalade.
Place pineapple into the grill.
Grill for about 3 to 4 minutes on each side until both sides to obtain visible grill marks.
Transfer to cutting board and chopped the pineapple.
In a bowl, mix together remaining 2 tablespoons orange marmalade, pineapple and parsley.
Arrange chops on plates and sprinkle with pineapple.
20. Stir Fry Pork
Makes: 4 servings
Ingredients:
1 tablespoon oil
1 pound pork strips
1 sliced onion
½ seeded, and sliced lengthwise red bell pepper
½ seeded, and sliced lengthwise green bell pepper
1 cup cubed pineapple
2 teaspoons Jamaican jerk seasoning
½ cup bottled plum sauce
1 tablespoon soy sauce
Procedure:
In a skillet, heat oil on medium heat.
Add pork strips and cook for about 8 to 10 minutes until tender.
Add onion, red bell pepper, green bell pepper, pineapple, Jamaican jerk seasoning, plum sauce, soy sauce and cook for 4 to 5 minutes until vegetables are tender.