11 Delicious Money-Saving Meals Perfect for Meal Prepping

Meal prepping doesn’t have to break the bank! Here are 11 budget-friendly meal ideas that are not only easy to prepare but also delicious and satisfying. These recipes will help you stick to your budget while keeping your mealtime exciting and hassle-free.

Pasta Primavera with Seasonal Vegetables

Pasta Primavera is a vibrant and fresh dish that celebrates the flavors of seasonal vegetables. This meal is not only colorful but also packed with nutrients, making it a delicious and healthy choice for any day of the week. With its light and zesty taste, it’s an easy recipe that even beginner cooks can master in no time.

The beauty of Pasta Primavera lies in its versatility; you can use whatever vegetables are in season or to your liking. Whether it’s zucchini, bell peppers, or cherry tomatoes, this dish brings out the best flavors of your favorite produce while providing a comforting pasta base. Plus, it’s perfect for meal prepping, allowing you to enjoy a hearty meal throughout the week!

Lentil and Sweet Potato Stew

Lentil and sweet potato stew is a comforting dish that’s perfect for meal prepping on a budget. The combination of hearty lentils and sweet potatoes creates a deliciously filling meal that’s both nutritious and satisfying. With a warm, slightly sweet flavor and a hint of spices, this stew hits the spot on chilly days.

This recipe is simple to whip up, making it great for busy weeknights. Plus, it stores well in the fridge and tastes even better the next day, so you can enjoy it for lunch or dinner throughout the week.

Ingredients

• 1 cup dried lentils (green or brown)
• 1 large sweet potato, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Chopped fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until the onion becomes translucent.
2. Add diced sweet potatoes and cook for another 3-4 minutes, stirring occasionally.
3. Stir in the lentils, diced tomatoes, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce heat and let it simmer for about 25-30 minutes or until lentils and sweet potatoes are tender.
4. Season with salt and pepper to taste. If the stew is too thick, you can add a little more broth or water.
5. Serve hot, garnished with fresh parsley. This stew can be stored in the refrigerator for up to a week, making it perfect for meal prepping!

Taco-Style Quinoa Bowl

Looking for a tasty, budget-friendly meal? The Taco-Style Quinoa Bowl is a fantastic choice! It combines the wholesome goodness of quinoa with classic taco flavors, making it a satisfying dish that’s both nutritious and easy to whip up. The combination of black beans, fresh veggies, and creamy avocado adds layers of flavor and texture, creating a meal that’s as delicious as it is colorful.

This bowl is not only simple to make, but it also packs well for meal prep. With minimal cooking involved, you can have a healthy meal ready in no time. Enjoy it warm or cold, it’s perfect for lunch or dinner!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 avocado, sliced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Cook the Quinoa: In a medium saucepan, bring the water or broth to a boil. Add the rinsed quinoa, chili powder, cumin, salt, and pepper. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy.
2. Prepare the Ingredients: While the quinoa cooks, chop the tomatoes and slice the avocado.
3. Assemble the Bowl: Once the quinoa is ready, fluff it with a fork and divide it into bowls. Top with black beans, diced tomatoes, and avocado slices.
4. Garnish and Serve: Sprinkle fresh cilantro on top for a burst of flavor. Enjoy your Taco-Style Quinoa Bowl warm or cold!

Savory Oatmeal with Spinach and Egg

This savory oatmeal with spinach and egg is a hearty and nutritious meal that’s perfect for any time of the day. The creamy texture of the oatmeal pairs wonderfully with the fresh spinach and a perfectly poached egg, creating a comforting dish that is satisfying and delicious.

Simple to make, this recipe brings together wholesome ingredients that are easy to find. The combination of flavors makes for a delightful breakfast or a quick lunch option. Plus, it’s budget-friendly, making it an excellent choice for meal prepping!

Ingredients

• 1 cup rolled oats
• 2 cups water or vegetable broth
• 1 cup fresh spinach
• 1 large egg
• 1/4 cup diced sweet potatoes
• Salt and pepper to taste
• Optional toppings: hot sauce, nutritional yeast, or herbs

Instructions

1. Cook the Oats: In a pot, bring water or vegetable broth to a boil. Stir in the rolled oats and reduce heat to a simmer. Cook for about 5-7 minutes until the oats are creamy.
2. Add Spinach: Stir in the fresh spinach during the last minute of cooking to wilt it down. Season with salt and pepper to taste.
3. Poach the Egg: In a separate pot, bring water to a gentle simmer. Crack the egg into a small bowl and gently slide it into the simmering water. Cook for about 3-4 minutes for a runny yolk. Remove with a slotted spoon.
4. Combine and Serve: Divide the oatmeal into bowls, top with the poached egg, and sprinkle with diced sweet potatoes. Add any additional toppings if desired. Enjoy warm!

Vegetable Stir-Fry with Brown Rice

This vegetable stir-fry with brown rice is a quick and easy meal that’s packed with flavor and nutrients. The mix of colorful bell peppers and fresh broccoli creates a satisfying combination that is both crunchy and tender. It’s perfect for meal prep, as you can whip it up in just one skillet and portion it out for the week!

With a savory sauce that brings everything together, this dish is not only tasty but also budget-friendly. Whether you’re a seasoned cook or just starting out, you’ll find this recipe simple and rewarding. Plus, it’s a great way to use up any vegetables you have on hand!

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. Cook the Rice: In a pot, bring water to a boil. Add brown rice, reduce heat, cover, and simmer for about 40-45 minutes, or until the rice is tender and water is absorbed.
2. Heat the Oil: In a large skillet, heat vegetable oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add Vegetables: Stir in the sliced bell peppers and broccoli. Cook for about 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
4. Add Sauce: Pour in soy sauce, oyster sauce, and sesame oil. Toss everything together until well coated. Season with salt and pepper to taste.
5. Serve: Serve the vegetable stir-fry over brown rice. Enjoy your delicious and healthy meal!

Chickpea and Spinach Curry

This Chickpea and Spinach Curry is a delightful, budget-friendly meal that packs a flavorful punch. The combination of chickpeas and spinach creates a hearty dish that’s both nutritious and satisfying. With a few spices and simple ingredients, you can whip this up in no time, making it perfect for meal prepping.

Whether you serve it over rice or with your favorite bread, this curry is sure to please everyone at the table. The earthy taste of the chickpeas complements the vibrant, fresh spinach, while the spices add warmth and depth to each bite. Ready to get cooking? Here’s how to make it!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 2 tablespoons oil
• Salt and pepper to taste
• Cooked rice or bread for serving

Instructions

1. Heat oil in a large pan over medium heat. Add diced onions and sauté until they are soft and translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
3. Add the cumin, turmeric, and garam masala, stirring for about 30 seconds to let the spices bloom.
4. Pour in the diced tomatoes and chickpeas, stirring to combine. Let it cook for about 5 minutes, allowing the flavors to meld.
5. Fold in the chopped spinach, cooking until wilted, about 3-4 minutes. Season with salt and pepper to taste.
6. Serve hot over cooked rice or with your favorite bread.

Stuffed Bell Peppers with Ground Turkey

Stuffed bell peppers are a delightful and nutritious meal that brings together vibrant colors and hearty flavors. This dish is not just pleasing to the eye; it’s packed with protein from ground turkey and can easily be customized to suit your taste. The combination of tender bell peppers filled with a savory turkey mixture makes it a perfect option for meal prepping.

Plus, making stuffed peppers is simple! You can prepare them in advance and enjoy them throughout the week, making it an excellent choice for busy nights. They’re delicious when baked and the peppers maintain a slight crunch, giving every bite a wonderful texture. Let’s get started!

Ingredients

• 4 large bell peppers (any color)
• 1 pound ground turkey
• 1 cup cooked rice (white or brown)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened.
3. Add ground turkey to the skillet, cooking until browned. Mix in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
4. Stuff the mixture into each bell pepper and place them upright in a baking dish. If you like, sprinkle cheese on top.
5. Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the filling is heated through.
6. Let cool slightly before serving. Enjoy your delicious stuffed peppers!

Vegetarian Chili with Beans

This vegetarian chili is a hearty and flavorful dish, perfect for meal prepping on a budget. Packed with protein-rich beans and vibrant vegetables, it’s not only healthy but also very satisfying. The mix of spices creates a warm and comforting aroma that fills your kitchen, making it a family favorite.

Easy to make, this chili simmers on the stove, allowing all the flavors to meld beautifully. It’s a one-pot wonder that can be enjoyed on its own or served with rice, bread, or tortilla chips. Plus, it stores well, making it ideal for lunches or quick dinners throughout the week.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant and translucent.
2. Add bell pepper, carrots, and celery to the pot. Cook for about 5 minutes until softened.
3. Stir in the kidney beans, black beans, pinto beans, crushed tomatoes, and vegetable broth.
4. Add chili powder, cumin, salt, and pepper. Mix well and bring to a boil.
5. Reduce heat and let it simmer for 30-40 minutes, stirring occasionally, until thickened.
6. Serve hot, garnished with fresh cilantro.

Chicken and Broccoli Casserole

This Chicken and Broccoli Casserole is a comforting dish that’s perfect for meal prepping. It combines tender chicken, vibrant broccoli, and a creamy sauce, resulting in a deliciously satisfying meal. Plus, it’s simple to whip up, making it a great choice for busy weeknights.

Not only is this casserole packed with flavor, but it also makes for great leftovers. You can easily store it in the fridge or freezer, ensuring a quick and nourishing meal whenever you need it. Let’s get cooking!

Ingredients

• 2 cups cooked chicken, shredded
• 3 cups broccoli florets, steamed
• 1 can cream of chicken soup
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cooked rice
• 1/2 cup breadcrumbs (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the shredded chicken, steamed broccoli, cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper. Mix well.
3. Add in the cooked rice and half of the cheddar cheese. Stir until everything is well combined.
4. Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining cheddar cheese and breadcrumbs if using.
5. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly. Let it cool slightly before serving.

Savory Vegetable and Cheese Frittata

A savory vegetable and cheese frittata is a fantastic way to enjoy a meal that’s both nutritious and budget-friendly. This dish combines fresh vegetables with eggs and cheese, creating a satisfying meal that’s perfect for breakfast, lunch, or dinner. Plus, it’s incredibly simple to make, making it ideal for meal prepping.

The frittata is not only delicious but also versatile. You can use whatever vegetables you have on hand, making it easy to customize to your taste and budget. The fluffy eggs paired with melted cheese create a comforting texture, while the vegetables add a fresh crunch. It’s a great way to use up leftover produce and is sure to please everyone.

Ingredients

• 6 large eggs
• 1/4 cup milk
• 1 cup chopped mixed vegetables (bell peppers, spinach, onions, cherry tomatoes)
• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. In an oven-safe skillet, heat olive oil over medium heat. Add the chopped vegetables and sauté until softened, about 5 minutes.
4. Pour the egg mixture over the vegetables and sprinkle cheese on top. Cook on the stovetop for 2-3 minutes until the edges begin to set.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is fully set and the top is golden brown.
6. Allow to cool slightly before slicing and serving. Enjoy warm or store leftovers in the fridge for a quick meal throughout the week!

Minestrone Soup with Whole Grain Bread

Minestrone soup is a hearty and wholesome dish that packs a punch of flavor and nutrition. It’s a delightful mix of vegetables, beans, and pasta, simmered in a savory broth, making it both filling and comforting. This recipe is simple enough for a weeknight meal and perfect for meal prepping, ensuring you have easy lunches or dinners ready to go.

The best part about minestrone soup is its flexibility. You can use whatever vegetables are in season or on sale, making it an economical choice. Pair it with slices of whole grain bread for a complete meal that’s delicious and nourishing.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup small pasta (like elbow or ditalini)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish
• Whole grain bread for serving

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
2. Add the carrots and celery, cooking for another 5 minutes until they begin to soften.
3. Stir in the zucchini, diced tomatoes, vegetable broth, and kidney beans. Bring to a boil.
4. Add the pasta and oregano, then reduce heat to a simmer. Cook until the pasta is al dente, about 10-12 minutes.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh basil and alongside slices of whole grain bread.