10 Budget-Friendly Meals You Can Make with Pantry Staples

Budgeting doesn’t have to mean sacrificing flavor, especially when you have some pantry staples on hand. With just a few ingredients, you can whip up delicious meals that are easy on the wallet. Here are ten tasty recipes that make the most of what you likely already have in your kitchen, proving that eating well can be both affordable and satisfying!

Tuna Pasta Salad

Tuna pasta salad is a delicious and easy dish that combines the hearty flavors of pasta with protein-packed tuna. Perfect for a quick lunch or a light dinner, it’s both filling and refreshing. The bright notes of lemon and the crunch of vegetables make it an appealing choice for any meal.

This recipe is simple to make, requiring just a few pantry staples and minimal prep time. Toss everything together, and you have a delightful meal that’s budget-friendly and satisfying.

Ingredients

• 8 oz. pasta (any shape)
• 1 can (5 oz.) tuna, drained
• 1 cup frozen peas
• 1 red bell pepper, diced
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions

1. Cook the Pasta: Boil salted water and cook the pasta according to package directions. Add the frozen peas during the last 2 minutes of cooking. Drain and rinse under cold water to cool.
2. Mix Ingredients: In a large bowl, combine the drained tuna, diced bell pepper, mayonnaise, and lemon juice. Add the cooled pasta and peas, mixing until well combined.
3. Season: Taste and adjust the seasoning with salt and pepper.
4. Serve: Garnish with lemon wedges and enjoy chilled or at room temperature.

Oven-Baked Ratatouille

Oven-baked ratatouille is a hearty and colorful dish that’s both satisfying and simple to prepare. Packed with fresh vegetables like zucchini, bell peppers, and tomatoes, this bake brings a delightful medley of flavors that are enhanced by herbs like basil and thyme. The slow roasting allows the veggies to caramelize beautifully, creating a comforting side or main dish.

This recipe is not only budget-friendly but also a great way to use up pantry staples. It’s perfect for meal prep or a quick weeknight dinner, and it pairs wonderfully with crusty bread or over a bed of rice for a filling meal.

Ingredients

• 2 medium zucchinis, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium eggplant, diced
• 2 cups cherry tomatoes, halved
• 1 onion, sliced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the zucchini, bell peppers, eggplant, cherry tomatoes, onion, and garlic.
3. Drizzle the olive oil over the vegetables and sprinkle with thyme, basil, salt, and pepper. Toss everything together until well coated.
4. Spread the vegetable mixture evenly in a large baking dish.
5. Bake for 30-35 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
6. Garnish with fresh parsley before serving.

Vegetable Fried Rice

Vegetable Fried Rice is a quick and tasty dish that makes great use of pantry staples. With its colorful veggies and savory flavor, it’s a favorite for many. This dish is not only simple to whip up but also a fantastic way to clear out any leftover vegetables you have in your fridge.

The beauty of fried rice lies in its versatility. You can customize it to suit your taste, adding in whatever vegetables you have on hand. It’s comforting, filling, and perfect for a budget-friendly meal!

Ingredients

• 2 cups cooked rice (preferably day-old)
• 1 cup mixed vegetables (like peas, carrots, and corn)
• 1/2 cup bell peppers, diced
• 2 green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions

1. Heat a large skillet over medium heat and add vegetable oil. Once hot, add minced garlic and sauté for about 30 seconds until fragrant.
2. Add the mixed vegetables and bell peppers to the pan. Stir-fry for about 5 minutes until they are tender.
3. Next, add the cooked rice, breaking up any clumps. Pour in the soy sauce and sesame oil, mixing everything well.
4. Cook for another 3-4 minutes until the rice is heated through. Add green onions and season with salt and pepper to taste.
5. Serve hot, garnished with extra green onions if desired.

Tomato and Bean Chili

Tomato and bean chili is a comforting dish that’s perfect for any day of the week. With its rich tomato base and a variety of beans, this chili is both hearty and satisfying. It’s simple to make, taking just a bit of chopping and stirring, making it an ideal choice for busy weeknights or when you’re looking to save some money.

The flavors meld together beautifully, creating a warm and slightly spicy dish that’s sure to please. Plus, it’s budget-friendly and can be made with pantry staples you likely already have on hand. Serve it up with some tortilla chips or crusty bread for a complete meal!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz each) mixed beans, drained and rinsed
• 1 cup vegetable broth or water
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Cilantro for garnish
• Tortilla chips for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the crushed tomatoes, mixed beans, vegetable broth, chili powder, and cumin. Bring to a simmer.
4. Reduce the heat to low and let the chili cook for about 20-30 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro and with tortilla chips on the side.

Cabbage and Potato Hash

Cabbage and potato hash is a simple, hearty dish that’s perfect for any meal of the day. With its combination of tender cabbage and starchy potatoes, this dish brings comfort and satisfaction without breaking the bank. It’s seasoned to perfection, offering a delightful blend of flavors that makes it both filling and tasty.

This recipe is easy to whip up and can be customized with whatever spices or add-ins you have on hand. Plus, it’s an excellent way to use up those pantry staples. Whether you enjoy it for breakfast with a fried egg on top or as a side dish for dinner, cabbage and potato hash is sure to become a favorite!

Ingredients

• 4 medium potatoes, diced
• 2 cups cabbage, chopped
• 1 onion, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon paprika (optional)
• 2 green onions, sliced (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the chopped cabbage, paprika, salt, and pepper. Cover the skillet and cook for another 10-15 minutes, stirring occasionally, until the cabbage is tender and the potatoes are fully cooked.
5. Once done, remove from heat and garnish with sliced green onions before serving.

Chickpea and Spinach Stew

This Chickpea and Spinach Stew is a cozy and hearty dish that’s perfect for any day of the week. Packed with protein and nutrients, it has a delightful blend of spices and fresh greens that create a comforting flavor. Plus, it’s super easy to whip up, making it an ideal choice for a busy weeknight dinner.

The stew is naturally thick and satisfying, and the chickpeas add a wonderful creaminess while the spinach contributes a fresh, vibrant touch. You’ll love how quickly it comes together with just a few pantry staples!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste
• Fresh herbs for garnish (like parsley or cilantro)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
2. Stir in the minced garlic, cumin, and paprika, cooking for another minute until fragrant.
3. Add the chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
4. Mix in the fresh spinach and cook until wilted. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh herbs and enjoy with crusty bread!

Pasta with Garlic and Olive Oil

Pasta with Garlic and Olive Oil, also known as Aglio e Olio, is a simple yet satisfying dish that packs a punch of flavor. With just a few pantry staples, you can whip up a meal that feels fancy without the fuss. The combination of aromatic garlic and rich olive oil creates a delightful sauce that coats the pasta beautifully, making every bite a treat.

This recipe is perfect for busy weeknights or when you want to impress guests without breaking the bank. It’s quick to prepare and incredibly versatile; you can add red pepper flakes for a kick or toss in some fresh herbs for extra flavor. Let’s dive into how to make this delicious dish!

Ingredients

• 8 oz spaghetti or any pasta of your choice
• 4 garlic cloves, thinly sliced
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, if using. Sauté for 2-3 minutes until the garlic is golden and fragrant, being careful not to burn it.
3. Combine: Add the drained pasta to the skillet and toss to coat in the garlic oil. If the pasta seems dry, add a little reserved pasta water until you reach your desired consistency.
4. Season and Serve: Season with salt to taste and garnish with chopped parsley and grated Parmesan cheese, if desired. Enjoy your delicious Pasta with Garlic and Olive Oil!

Lentil Soup with Carrots and Celery

Lentil soup with carrots and celery is a comforting dish that warms both body and soul. The earthy flavors of lentils are perfectly complemented by the sweetness of carrots and the crispness of celery. This recipe is not only simple to make but also a great way to use pantry staples, making it a budget-friendly option for any meal.

This hearty soup is packed with nutrients and flavor, and it can be easily customized with your favorite herbs and spices. Perfect for a cozy night in or as a meal prep option for the week, this lentil soup will surely become a staple in your kitchen.

Ingredients

• 1 cup dried lentils (any variety)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Lentils: Rinse and drain the lentils under cold water. Set aside.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
3. Add Garlic and Spices: Stir in the minced garlic, thyme, and cumin. Cook for another minute until fragrant.
4. Combine Ingredients: Add the rinsed lentils and broth to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the lentils are tender.
5. Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Quinoa Stuffed Peppers

Quinoa stuffed peppers are a tasty and healthy meal that is both filling and colorful. Packed with protein and fiber, these vibrant peppers make for a perfect budget-friendly dish that everyone will enjoy. The combination of quinoa, vegetables, and spices creates a delightful flavor profile that is sure to satisfy your taste buds.

This recipe is simple and quick to prepare, making it ideal for busy weeknights or meal prep. You can customize the stuffing with whatever pantry staples you have on hand, ensuring that every bite is unique and delicious!

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is fluffy.
4. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
5. Stuff the bell peppers with the quinoa mixture, pressing down to pack it in. If using cheese, sprinkle some on top of each pepper.
6. Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil for the last 10 minutes to let the cheese melt.
7. Garnish with fresh cilantro before serving.

Rice and Beans with Spices

Rice and beans are a classic combination that brings together comfort and nutrition in one delicious bowl. This dish is not only easy to make, but it’s also budget-friendly, making it perfect for anyone looking to save money while enjoying a hearty meal. The combination of rice and beans offers a satisfying texture, and when spiced just right, it delivers a burst of flavor that will keep you coming back for more.

This recipe can be customized to your taste, whether you prefer it mild or with a kick. It’s a staple in many homes and can serve as a filling main dish or a side. Plus, using pantry staples means you can whip it up any time without needing a trip to the store!

Ingredients

• 1 cup long-grain white rice
• 2 cups vegetable broth or water
• 1 can (15 oz) mixed beans (such as kidney and black beans), drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Avocado slices and lime wedges for serving (optional)

Instructions

1. Cook the Rice: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rice, cover, and reduce the heat to low. Cook for about 15-20 minutes or until the rice is tender and liquid is absorbed.
2. Prepare the Beans: While the rice is cooking, heat olive oil in a skillet over medium heat. Add the mixed beans, cumin, paprika, garlic powder, salt, and pepper. Stir to combine and cook for about 5 minutes until heated through and fragrant.
3. Assemble the Dish: Once the rice is cooked, fluff it with a fork and serve it in bowls. Top with the spiced beans and garnish with fresh cilantro if desired. Add avocado slices and lime wedges for an extra touch of flavor.