7 Affordable Meals Families Will Love

Feeding a family on a budget doesn’t have to be a struggle or boring! Here are seven simple and affordable meal ideas that are both delicious and easy to whip up, ensuring that you can keep everyone happy without breaking the bank.

Egg Fried Rice with Mixed Vegetables

Egg fried rice with mixed vegetables is a delicious and satisfying dish that’s easy to whip up. It brings together fluffy rice, colorful veggies, and perfectly scrambled eggs, creating a meal that’s both tasty and nutritious. The flavors blend beautifully, making it a hit for kids and adults alike.

This recipe is quick to make, taking about 30 minutes from start to finish. It’s a great option for busy weeknights or when you’re looking to use up leftover rice. Plus, you can customize it with your favorite vegetables!

Ingredients

• 2 cups cooked rice (preferably cold)
• 2 large eggs
• 1 cup mixed vegetables (like peas, carrots, and bell peppers)
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, chopped
• Salt and pepper to taste
• Optional: protein of choice (chicken, shrimp, or tofu)

Instructions

1. Heat sesame oil in a large skillet or wok over medium heat. Add mixed vegetables and stir-fry for about 3-4 minutes until tender.
2. Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble the eggs until cooked through.
3. Add the cooked rice to the skillet. Pour in the soy sauce and mix everything together, breaking up any clumps of rice.
4. Stir in the green onions and any optional protein. Cook for another 2-3 minutes until heated through.
5. Season with salt and pepper to taste, and serve hot.

One-Pot Chicken and Rice

One-Pot Chicken and Rice is a comforting dish that combines tender chicken with fluffy rice and colorful vegetables, all cooked together in one pot for maximum flavor and minimal cleanup. It’s a family favorite because of its simple preparation and delicious taste, making it perfect for busy weeknights.

This dish boasts a savory blend of spices that bring out the richness of the chicken while the rice absorbs all those tasty juices. It’s not only satisfying but also budget-friendly, using easily accessible ingredients. Plus, it’s a hit with both kids and adults, making dinner time a breeze!

Ingredients

• 1 tablespoon olive oil
• 4 chicken drumsticks (or thighs)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup carrots, chopped
• 1 cup brown rice
• 2 cups chicken broth
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup frozen peas
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chicken and brown on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. Add onion and garlic to the pot, sautéing until softened. Stir in bell pepper and carrots, cooking for an additional 3-4 minutes.
3. Add the rice, chicken broth, paprika, salt, and pepper to the pot. Stir well to combine.
4. Return the chicken to the pot, cover, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, or until the rice is tender and the chicken is cooked through.
5. Stir in frozen peas during the last 5 minutes of cooking. Once done, fluff the rice with a fork and garnish with fresh parsley before serving.

Hearty Vegetable and Lentil Soup

This hearty vegetable and lentil soup is a warm hug in a bowl, perfect for a cozy dinner or a light lunch. Packed with assorted veggies and protein-rich lentils, it offers a delightful balance of flavors, making it both satisfying and nutritious.

Not only is it budget-friendly, but it’s also incredibly easy to whip up. With just a few ingredients and minimal prep, you can enjoy a delicious, homemade soup that will please the whole family.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• 1 can (14.5 oz) diced tomatoes
• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 2 cups kale or spinach, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until softened, about 5-7 minutes.
2. Add the garlic, thyme, and cumin, cooking for another minute until fragrant.
3. Stir in the diced tomatoes and lentils, then pour in the vegetable broth. Bring to a boil, then reduce heat and let simmer for 25-30 minutes or until lentils are tender.
4. Add the chopped kale or spinach in the last 5 minutes of cooking. Season with salt and pepper to taste.
5. Serve warm with crusty bread for a complete meal!

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a tasty and filling option for any family meal. The combination of roasted sweet potatoes and protein-packed black beans creates a deliciously satisfying dish. With a sprinkle of fresh veggies and a squeeze of lime, these tacos are as refreshing as they are nutritious.

Making these tacos is simple and quick. You can roast the sweet potatoes while preparing the toppings, making it a perfect weeknight dinner. Plus, they are budget-friendly, using ingredients that are often on hand.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• 1 cup diced tomatoes
• 1/2 cup chopped cilantro
• Lime wedges for serving

Instructions

1. Preheat the oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper until well coated.
2. Spread the sweet potatoes on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, or until tender and slightly crispy.
3. While the sweet potatoes are roasting, prepare the toppings: chop the tomatoes, slice the avocado, and chop the cilantro.
4. In a small saucepan, heat the black beans over medium heat until warmed through.
5. Warm the tortillas in a dry skillet or microwave. Assemble the tacos by layering roasted sweet potatoes, black beans, tomatoes, avocado, and cilantro in each tortilla.
6. Serve with lime wedges for that zesty kick. Enjoy your delicious and filling tacos!

Chickpea and Spinach Curry

Chickpea and Spinach Curry is a delightful dish that brings a burst of flavor to your table without breaking the bank. This recipe combines protein-packed chickpeas with fresh spinach, creating a hearty meal that is both nutritious and satisfying. With a blend of spices, it’s got a warm and comforting taste that your whole family will love.

This curry is super simple to prepare, making it perfect for busy weeknights. Just throw everything into one pot and let the flavors meld together. Serve it over rice or with some warm naan, and you’ve got a budget-friendly meal that’s sure to please everyone!

Ingredients

• 1 can of chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 can of coconut milk
• 1 tablespoon curry powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Cooked rice or naan for serving

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until soft.
2. Add minced garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder and cumin, allowing the spices to cook for a minute.
4. Add the chickpeas and coconut milk, bringing the mixture to a gentle simmer.
5. Once simmering, add the fresh spinach and cook until wilted.
6. Season with salt and pepper to taste before serving over rice or with naan.

Pasta Primavera with Seasonal Veggies

Pasta Primavera is a colorful and vibrant dish that brings the freshness of seasonal vegetables to your table. It’s light, yet satisfying, making it a great option for families looking for healthy meals on a budget. The combination of pasta and an array of veggies means you can enjoy it any time of the year, adjusting the ingredients based on what’s in season.

This dish is also incredibly simple to make, perfect for busy weeknights. With just a few ingredients and minimal cooking time, you can create a delightful meal that everyone will love. The burst of flavors from the vegetables, paired with a drizzle of olive oil and a sprinkle of cheese, will surely impress.

Ingredients

• 8 ounces spaghetti or your choice of pasta
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, sliced
• 1 cup bell peppers, chopped
• 1/2 cup black olives, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• Parmesan cheese, for serving

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
2. Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then add the cherry tomatoes, zucchini, and bell peppers. Cook for about 5-7 minutes until the vegetables are tender.
3. Combine: Add the cooked pasta to the skillet with the sautéed vegetables. Toss everything together and season with salt and pepper.
4. Serve: Plate the pasta primavera and garnish with fresh basil and a sprinkle of Parmesan cheese before serving. Enjoy your delicious and wholesome meal!

Stuffed Bell Peppers with Quinoa

Stuffed bell peppers with quinoa are a tasty and nutritious meal that’s perfect for families on a budget. These colorful peppers are filled with a hearty mixture of quinoa, black beans, diced tomatoes, and spices, making them both filling and flavorful. They’re easy to whip up and can be customized with whatever ingredients you have on hand.

The combination of the sweet bell peppers and the savory filling creates a delicious balance that everyone will love. Plus, they’re simple to prepare, making them a great weeknight dinner option.

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the quinoa: In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
3. Prepare the peppers: Slice the tops off the bell peppers and remove seeds. Place them in a baking dish cut-side up.
4. Mix the filling: In a large bowl, combine cooked quinoa, black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
5. Stuff the peppers: Spoon the quinoa mixture into each pepper. If using cheese, sprinkle it on top.
6. Bake: Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
7. Serve: Garnish with fresh cilantro and enjoy!