10 Easy Budget Meals for Meal Prepping That Save You Time and Money

Eating well on a budget doesn’t have to be a chore! These 10 easy budget meals are perfect for meal prepping, allowing you to save time and money in the kitchen. From hearty soups to filling casseroles, each recipe is designed to be affordable, simple, and satisfying, making weeknight dinners a breeze.

One-Pot Pasta Primavera

One-Pot Pasta Primavera is a simple, colorful dish that brings together fresh vegetables and pasta in one convenient pot. This recipe is perfect for busy weeknights and offers a light, vibrant taste thanks to the variety of seasonal veggies used. The combination of herbs adds a delightful freshness that elevates the dish.

Making this meal is straightforward; you simply toss everything into one pot, let it simmer, and enjoy a hearty dish without the fuss of multiple pans. It’s a great way to use up leftover vegetables and can be customized based on what you have on hand.

Ingredients

• 8 ounces spaghetti or your favorite pasta
• 2 cups cherry tomatoes, halved
• 1 cup bell peppers, sliced
• 1 cup carrots, diced
• 1 cup zucchini, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
2. Add the cherry tomatoes, bell peppers, carrots, and zucchini. Cook for about 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and add the pasta, Italian seasoning, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for about 10-12 minutes, or until the pasta is al dente and most of the broth is absorbed.
5. Remove from heat, garnish with fresh basil, and serve warm.

Savory Oatmeal with Spinach and Eggs

Savory oatmeal is a delightful twist on a classic breakfast dish. Combining creamy oats with fresh spinach and a perfectly fried egg creates a satisfying meal that’s both hearty and nutritious. The flavors meld beautifully, making each bite a warm and comforting experience. Plus, it’s super easy to whip up, making it perfect for busy mornings or meal prepping for the week.

This recipe is not only budget-friendly but also versatile. You can add your favorite spices or toppings to customize it to your taste. Whether you prefer a little kick from chili flakes or a sprinkle of cheese, this savory oatmeal can be tailored to suit your cravings.

Ingredients

• 1 cup rolled oats
• 2 cups vegetable broth or water
• 2 cups fresh spinach
• 2 eggs
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Red pepper flakes (optional)

Instructions

1. Cook the Oats: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rolled oats and reduce the heat to low. Simmer for about 5 minutes, stirring occasionally until the oats are creamy.
2. Add Spinach: Stir in the fresh spinach and cook for an additional minute until wilted. Season with salt and pepper to taste.
3. Fry the Eggs: In a separate pan, heat olive oil over medium heat. Crack in the eggs and fry until the whites are set but the yolk is still runny, about 3-4 minutes.
4. Assemble: Serve the oatmeal in bowls, topped with the fried eggs. Sprinkle with red pepper flakes if desired.

Chickpea Stir-Fry with Vegetables

This Chickpea Stir-Fry with Vegetables is a delightful blend of textures and flavors, making it a perfect quick meal for any day of the week. The chickpeas provide a hearty base, while the colorful veggies add a fresh crunch, making each bite satisfying and tasty. Plus, it’s super simple to whip up!

Great for meal prepping, this dish is both budget-friendly and nutritious. You can customize it with your favorite vegetables and sauces, ensuring it fits your taste. Whether you enjoy it over rice or on its own, it’s bound to become a regular in your meal rotation.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup bell peppers, chopped (red and green)
• 1 cup zucchini, diced
• 1/2 cup red onion, sliced
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the garlic and sauté for about 30 seconds until fragrant.
3. Stir in the bell peppers, zucchini, onion, and mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Add the chickpeas, soy sauce, cumin, salt, and pepper. Cook for an additional 3-5 minutes until everything is heated through.
5. Serve warm, either on its own or over your choice of rice or grain.

Vegetable Fried Rice

Vegetable Fried Rice is a quick and tasty meal that brings a delightful mix of flavors and textures. You can whip it up in no time, making it perfect for busy weeknights. This dish is not only satisfying but also budget-friendly, allowing you to use any vegetables you have on hand.

The combination of fluffy rice with crisp veggies creates a colorful and appealing plate. Seasoned with soy sauce and a hint of sesame oil, it offers a savory taste that will leave you wanting more. Plus, it’s a versatile recipe that can easily be customized to suit your preferences.

Ingredients

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

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
2. Add the mixed vegetables and stir-fry for 3-4 minutes until they are tender.
3. Push the veggies to one side of the skillet, add the cooked rice to the other side, and break up any clumps.
4. Pour soy sauce over the rice and mix everything together, cooking for an additional 3-5 minutes until heated through.
5. Stir in chopped green onions and season with salt and pepper to taste. Serve hot, garnished with cilantro.

Taco-Style Stuffed Peppers

Taco-style stuffed peppers are a delicious and satisfying way to enjoy a classic taco flavor in a healthier form. They feature vibrant bell peppers filled with a savory mixture of ground meat, beans, and spices, offering a fun twist on traditional tacos. Simple to make, these stuffed peppers are perfect for meal prepping and can be customized with your favorite toppings.

The sweet crunch of the peppers pairs beautifully with the savory filling, making each bite a burst of flavor. Plus, they’re a great way to use up leftover ingredients in your fridge. Get ready to impress your taste buds with this easy and budget-friendly meal!

Ingredients

• 4 large bell peppers (any color)
• 1 pound ground beef or turkey
• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 packet taco seasoning
• 1 cup diced tomatoes
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup chopped green onions
• Fresh cilantro for garnish

Instructions

1. Preheat your 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 skillet over medium heat, cook the ground meat until browned. Drain any excess fat.
4. Add the black beans, corn, taco seasoning, and diced tomatoes to the skillet. Stir until well combined and heated through.
5. Stuff each bell pepper with the meat mixture and top with shredded cheese.
6. Bake in the preheated oven for about 25-30 minutes, until the peppers are tender and the cheese is melted.
7. Garnish with green onions and fresh cilantro before serving.

Sweet Potato and Lentil Stew

This Sweet Potato and Lentil Stew is a warm, comforting dish that combines the sweetness of potatoes with the heartiness of lentils. It’s simple to make and packed with nutrients, making it perfect for a cozy weeknight dinner or meal prep for the week ahead.

The blend of spices and veggies not only makes this stew delicious but also gives it a vibrant color. You’ll love how filling it is, plus it’s budget-friendly! Let’s get into the ingredients and how to whip up this delightful stew.

Ingredients

• 2 medium sweet potatoes, diced
• 1 cup dried lentils (green or brown), rinsed
• 1 onion, diced
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat a splash of oil over medium heat. Add diced onion and sauté until translucent.
2. Stir in garlic, carrots, cumin, and smoked paprika. Cook for 2-3 minutes until fragrant.
3. Add the sweet potatoes, lentils, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat to low and let it simmer for about 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Simple Vegetable Soup

This simple vegetable soup is a comforting dish that brings together a variety of fresh flavors in every spoonful. It’s not only easy to make, but it’s also a great way to use up leftover vegetables, making it budget-friendly and versatile. The combination of hearty vegetables creates a delicious base, while herbs and spices elevate its taste.

Perfect for meal prepping, this soup can be stored in the fridge or freezer, making it an ideal choice for quick lunches or dinners throughout the week. Whether enjoyed on a chilly evening or as a light lunch, this soup is sure to satisfy. Here’s how to whip up a big batch!

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, chopped
• 4 cups vegetable broth
• 2 cups diced tomatoes (canned or fresh)
• 1 zucchini, diced
• 1 cup green beans, trimmed and chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
2. Add the diced carrots, celery, and bell pepper. Cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and diced tomatoes. Bring to a boil.
4. Add the zucchini and green beans, along with the dried basil and oregano. Reduce heat and let simmer for 20-25 minutes until vegetables are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or cilantro.

Quinoa and Black Bean Salad

This Quinoa and Black Bean Salad is a tasty, healthy option that’s perfect for meal prepping. It’s loaded with protein and fiber, making it both filling and nutritious. The combination of quinoa, black beans, and fresh veggies creates a delightful mix of textures and flavors, while the zesty lime dressing ties everything together.

Plus, this recipe is super simple to make! You can whip it up in under 30 minutes and store it in the fridge for several days. This means you can enjoy a fresh meal anytime without the fuss of cooking every day!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until the quinoa is fluffy and water is absorbed.
2. Prepare the Salad: In a large bowl, combine the cooked quinoa, black beans, red and green bell peppers, red onion, and cilantro.
3. Make the Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
4. Combine: Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
5. Serve: Enjoy immediately or store in the fridge for up to 5 days!

Zucchini Noodles with Marinara Sauce

Zucchini noodles, or “zoodles,” are a fantastic way to enjoy a meal that is both light and satisfying. They have a mild flavor that pairs perfectly with a rich marinara sauce, creating a delightful dish that’s perfect for any day of the week. This recipe is not only simple to make but also budget-friendly, making it ideal for meal prepping.

The combination of fresh zucchini noodles and tangy marinara sauce offers a fresh, flavorful experience that’s low in carbs and full of nutrients. You’ll love how quick this dish comes together, turning basic ingredients into a comforting meal that feels indulgent yet healthy.

Ingredients

• 4 medium zucchinis
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Spiralize the Zucchini: Use a spiralizer to create noodles from the zucchinis. Set aside.
2. Make the Marinara Sauce: Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant. Pour in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for about 15 minutes.
3. Cook the Zoodles: In another pan, lightly sauté the zucchini noodles for 2-3 minutes until just tender.
4. Combine: Serve the zoodles topped with the marinara sauce. Garnish with fresh basil leaves.

Chicken and Broccoli Rice Casserole

This Chicken and Broccoli Rice Casserole is a simple and delicious way to pack flavor into your meal prep. It combines tender chicken, vibrant broccoli, and fluffy rice all baked together in a creamy sauce, making it a comforting dish that hits the spot every time.

Not only is this casserole easy to whip up, but it also provides a good balance of protein and veggies, ideal for busy weeknights. Plus, it’s great for leftovers! Just reheat and enjoy a hearty meal without any fuss.

Ingredients

• 2 cups cooked rice
• 2 cups cooked chicken, shredded or diced
• 2 cups broccoli florets
• 1 can cream of chicken soup
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix together the cooked rice, chicken, broccoli, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.
3. Transfer the mixture to a greased baking dish and spread it evenly.
4. Top with shredded cheddar cheese.
5. Bake for 25-30 minutes until the casserole is heated through and the cheese is bubbly and golden.