12 Delicious and Affordable Meals to Feed Your Family

Feeding a family on a budget doesn’t mean sacrificing flavor or variety. Here are 12 tasty meals that are easy on the wallet and sure to please everyone at the table. These recipes are simple, satisfying, and perfect for busy nights or laid-back weekends. Dive right in and discover how delicious budget-friendly cooking can be!

Baked Ziti with Spinach and Mozzarella

Baked ziti with spinach and mozzarella is a comforting and hearty dish that’s perfect for family dinners. This recipe combines tender pasta, rich marinara sauce, and fresh spinach, all topped with gooey mozzarella cheese. It’s easy to prepare and offers a delicious blend of flavors that everyone will enjoy.

This meal is not only satisfying but also budget-friendly, making it a great choice for feeding a crowd without breaking the bank. Plus, it’s versatile; you can easily add or substitute ingredients based on what you have on hand.

Ingredients

• 1 pound ziti pasta
• 2 cups marinara sauce
• 1 cup fresh spinach, chopped
• 2 cups mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for greasing

Instructions

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Cook the ziti according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine the cooked ziti, marinara sauce, chopped spinach, and Italian seasoning. Mix well.
4. Transfer the mixture to the prepared baking dish and spread evenly. Top with mozzarella and Parmesan cheese.
5. Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
6. Let it cool slightly before serving. Enjoy your delicious baked ziti!

One-Pot Cheesy Broccoli and Rice

One-Pot Cheesy Broccoli and Rice is a delightful dish that combines creamy cheese, tender rice, and bright green broccoli all cooked together in one pot. This recipe is not only full of flavor but also super easy to make, making it perfect for busy weeknights. The cheesy goodness melts into the rice, while the broccoli adds a nice crunch and a pop of color.

With minimal cleanup and just a handful of ingredients, this meal is both budget-friendly and satisfying. Whether you’re feeding a family or just looking for a quick meal, this recipe checks all the boxes!

Ingredients

• 1 cup uncooked rice
• 2 cups vegetable broth
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. In a large pot, combine the uncooked rice and vegetable broth. Bring to a boil over medium heat.
2. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender.
3. Add the broccoli florets, shredded cheese, milk, garlic powder, salt, and pepper to the pot. Stir to combine.
4. Cover the pot and cook for an additional 5 minutes, allowing the cheese to melt and the broccoli to steam.
5. Remove from heat, garnish with fresh parsley if desired, and serve warm.

Chickpea Salad with Feta and Cucumbers

This Chickpea Salad with Feta and Cucumbers is a refreshing dish packed with flavor and nutrition. The combination of creamy feta, crisp cucumbers, and hearty chickpeas creates a satisfying meal that’s perfect for any occasion. It’s not only easy to make but also quick to whip up, making it a go-to recipe for busy weeknights or casual gatherings.

The tangy feta complements the mild chickpeas and the crunch of cucumbers adds a delightful texture. This salad is not only budget-friendly, but it’s also versatile; you can enjoy it as a main dish or a side. It’s a great way to get your family to eat their veggies and legumes!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, diced cucumber, cherry tomatoes, feta cheese, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill in the refrigerator for about 30 minutes to let the flavors meld.
5. Serve cold and enjoy your delicious, refreshing salad!

Savory Lentil Tacos with Avocado Salsa

These lentil tacos bring a delicious twist to a classic favorite. Packed with flavor and nutrition, they feature seasoned lentils as the main filling, topped with a refreshing avocado salsa. This meal is simple to prepare and perfect for busy weeknights or casual family gatherings.

The earthy taste of lentils combined with the creamy avocado and fresh vegetables creates a satisfying dish that everyone will love. Plus, they’re budget-friendly, making it easy to feed the family without breaking the bank!

Ingredients

• 1 cup dried lentils
• 3 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, diced
• 1 tomato, diced
• 1 lime, juiced
• Fresh cilantro, chopped
• 1/4 cup diced jalapeños (optional)

Instructions

1. Cook the Lentils: Rinse lentils under cold water. In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until tender. Drain any excess liquid.
2. Sauté the Vegetables: In a skillet, heat a little oil over medium heat. Add the diced onion and garlic, cooking until soft. Stir in cooked lentils, cumin, chili powder, salt, and pepper. Cook for another 5 minutes, letting the flavors meld.
3. Prepare the Salsa: In a bowl, combine diced avocado, tomato, lime juice, cilantro, and jalapeños if using. Mix gently to combine.
4. Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Fill each tortilla with the lentil mixture and top with avocado salsa. Serve immediately.

Hearty Vegetable Soup with Crusty Bread

This hearty vegetable soup is the perfect comfort food to warm you up on a chilly day. Packed with colorful vegetables and aromatic herbs, it delivers a burst of flavor in every spoonful. Plus, it’s super easy to make, making it a go-to for busy weeknights or cozy family dinners.

The combination of fresh veggies simmered in a savory broth creates a nourishing meal that satisfies without breaking the bank. Pair it with some crusty bread for dipping, and you have a complete meal that everyone will enjoy.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 stalks celery, sliced
• 1 bell pepper, chopped
• 1 zucchini, diced
• 1 cup green beans, chopped
• 4 cups vegetable broth
• 1 can (15 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish
• Crusty bread for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
2. Add the carrots, celery, and bell pepper. Cook for another 5 minutes until the vegetables start to soften.
3. Stir in the zucchini, green beans, broth, diced tomatoes, thyme, and basil. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and accompanied by crusty bread for dipping.

Stuffed Bell Peppers with Quinoa and Beans

Stuffed bell peppers are a colorful and nutritious meal that’s perfect for any family dinner. The combination of quinoa and beans creates a hearty filling that’s packed with protein, fiber, and flavor. Plus, the sweetness of the bell peppers complements the savory filling beautifully, making every bite satisfying and delicious.

This recipe is simple and quick to prepare, making it a great option for weeknight dinners. You can easily customize the filling with your favorite spices or vegetables, ensuring that everyone at the table gets a meal they love. Let’s dive into the ingredients and steps to make these tasty stuffed bell peppers!

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. In a large skillet, sauté the onion and garlic until fragrant and translucent. Add black beans, corn, cumin, chili powder, salt, and pepper. Stir in the cooked quinoa until well combined.
4. Stuff each bell pepper with the quinoa and bean mixture, packing it in gently. If desired, top with shredded cheese.
5. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender. Garnish with fresh cilantro before serving.

Chicken and Vegetable Stir-Fry over Rice

This chicken and vegetable stir-fry is a quick and tasty meal that brings together tender chicken pieces and a colorful assortment of veggies. The sweet and savory sauce pairs perfectly with the soft rice, making each bite satisfying. Plus, it’s easy to whip up in under 30 minutes, perfect for busy weeknights!

Using common ingredients, this dish is budget-friendly and allows for flexibility. You can swap in your favorite vegetables or adjust the sauce to suit your taste. It’s a family favorite that everyone will enjoy!

Ingredients

• 2 cups cooked rice
• 1 pound chicken breast, cut into bite-sized pieces
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, sliced
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions

1. Cook the Rice: Begin by cooking your rice according to package instructions.
2. Prepare the Sauce: In a small bowl, mix soy sauce, honey, garlic, and cornstarch together. Set aside.
3. Cook the Chicken: In a large skillet or wok, heat vegetable oil over medium-high heat. Add chicken pieces and season with salt and pepper. Cook until chicken is browned and cooked through, about 5-7 minutes.
4. Add Vegetables: Toss in the bell pepper, broccoli, and carrot. Stir-fry for another 3-5 minutes until the vegetables are tender but still crisp.
5. Combine: Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for an additional 2 minutes until the sauce thickens.
6. Serve: Spoon the stir-fry over a bed of rice and enjoy!

Spaghetti Aglio e Olio with Garlic Bread

Spaghetti Aglio e Olio is a classic Italian dish that combines simple ingredients to create a delightful meal. With its rich garlic flavor and a hint of heat from red pepper flakes, it’s both satisfying and quick to prepare, making it perfect for busy weeknights. The addition of fresh parsley adds a pop of color and freshness, elevating the dish without complicating it.

Pairing this pasta with homemade garlic bread makes it a complete meal. The crispy, buttery toast complements the soft spaghetti beautifully, ensuring every bite is a treat. Whether you’re feeding a family or looking for a quick dinner, this recipe is sure to please.

Ingredients

• 12 ounces spaghetti
• 1/2 cup extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• Salt, to taste
• Parmesan cheese, for serving (optional)

Instructions

1. Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the rest.
2. Heat the Oil: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes. Cook until the garlic is golden, but not burnt, about 2 minutes.
3. Combine: Add the drained spaghetti to the skillet, along with the reserved pasta water. Toss everything together to combine and let it cook for another 1-2 minutes.
4. Add Parsley: Stir in the chopped parsley and season with salt to taste. Remove from heat.
5. Serve: Plate the spaghetti and sprinkle with Parmesan cheese, if desired. Enjoy with warm garlic bread on the side!

Tuna Pasta Salad with Fresh Veggies

This Tuna Pasta Salad is a delightful blend of flavors and textures, making it a perfect dish for family meals. Packed with fresh veggies like tomatoes and cucumbers, it’s not only nutritious but also satisfying. The creamy dressing ties everything together, resulting in a dish that’s both refreshing and hearty.

Simple to make and budget-friendly, this recipe is great for busy weeknights or as a make-ahead lunch. Just boil your pasta, mix in the ingredients, and you’re good to go. Your family will love it!

Ingredients

• 2 cups rotini pasta
• 1 can (12 oz) tuna, drained
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Mix Ingredients: In a large bowl, combine the cooled pasta, tuna, cherry tomatoes, cucumber, and red onion.
3. Prepare the Dressing: In a small bowl, mix together mayonnaise, Greek yogurt, lemon juice, salt, and pepper.
4. Combine: Pour the dressing over the pasta salad and gently toss until everything is well coated.
5. Serve: Chill the salad for at least 30 minutes before serving for the best flavor.

Egg Fried Rice with Mixed Vegetables

Egg Fried Rice with Mixed Vegetables is a vibrant and comforting dish that brings together the best of flavors and textures. It’s a quick and easy meal that can be whipped up in no time, making it perfect for busy weeknights. The combination of fluffy rice, tender vegetables, and savory egg creates a satisfying dish that both kids and adults love.

This recipe not only enhances your family’s dinner experience but also keeps your budget in check. You can easily customize it with whatever vegetables you have on hand, making it a flexible option for using up leftovers. Plus, it’s packed with nutrients, making it a wholesome choice!

Ingredients

• 2 cups cooked rice (preferably day-old)
• 2 large eggs
• 1 cup mixed vegetables (like carrots, peas, and bell peppers)
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil (optional)
• 2 green onions, chopped
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Beat the eggs in a bowl, then pour them into the skillet. Scramble the eggs until fully cooked, then remove from the pan and set aside.
3. Add the mixed vegetables to the same skillet and stir-fry for 3-4 minutes until tender.
4. Stir in the cooked rice, soy sauce, and sesame oil, if using. Mix well to combine all the ingredients.
5. Add the scrambled eggs back into the skillet and toss everything together. Season with salt and pepper to taste.
6. Garnish with chopped green onions before serving.

Curried Potato and Peas with Naan

This Curried Potato and Peas dish is a delightful blend of warming spices and comforting textures. It’s a budget-friendly meal that packs a punch in flavor without requiring a long list of ingredients or complicated techniques. In just one pot, you can create a tasty vegetarian dish that the whole family will love.

The earthy potatoes combined with sweet green peas soak up the curry sauce, creating a satisfying and hearty meal. Pair it with warm naan for the complete experience, perfect for scooping up every last bit of curry. Not only is it simple to prepare, but it’s also a go-to for busy weeknights!

Ingredients

• 4 medium potatoes, diced
• 2 cups green peas (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 2 cups vegetable broth
• 2 tablespoons oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Naan for serving

Instructions

1. Heat oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
3. Add the diced potatoes, curry powder, turmeric, and cumin. Stir well to coat the potatoes with the spices.
4. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the potatoes are tender.
5. Add the green peas, cooking for another 5 minutes. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving with naan on the side.

Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas are a delightful and filling dish perfect for any family dinner. They offer a wonderful balance of sweet and savory flavors, with the creamy sweet potatoes complementing the hearty black beans. This meal is not only tasty but also budget-friendly and simple to prepare, making it a go-to choice for busy weeknights.

This recipe allows you to create a hearty filling wrapped in tortillas and topped with your favorite sauce. It’s a great way to sneak in some veggies while satisfying everyone at the table. Serve it with a sprinkle of cheese and a dollop of sour cream for an extra touch!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 8 corn tortillas
• 1 cup enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Boil the diced sweet potatoes in salted water for about 10-15 minutes until tender. Drain and mash.
3. In a bowl, mix the mashed sweet potatoes, black beans, corn, cumin, and chili powder.
4. Warm the tortillas slightly in a dry skillet or microwave to make them pliable.
5. Spoon the sweet potato mixture onto each tortilla, roll them up, and place seam-side down in a greased baking dish.
6. Pour enchilada sauce over the rolled tortillas and sprinkle cheese on top.
7. Bake for 20-25 minutes until heated through and cheese is melted. Garnish with fresh cilantro before serving.