7 Delicious Budget-Friendly Meals for Easy Meal Prepping

Meal prepping doesn’t have to break the bank! Here are 7 tasty budget meals that are not only easy to make but also perfect for planning ahead. With these delicious recipes, you can save money, time, and still enjoy a variety of flavors throughout the week. Let’s get cooking!

Lentil Soup with Carrots and Celery

This lentil soup is a comforting dish that’s perfect for meal prepping. Packed with nutritious ingredients like carrots and celery, it offers a hearty flavor and a satisfying texture. It’s simple to make, making it a great choice for busy weekdays or chilly evenings.

The combination of lentils, vegetables, and spices creates a warm and inviting taste that’s sure to please everyone. Plus, it’s budget-friendly, making it an ideal option for those looking to save while enjoying delicious meals.

Ingredients

• 1 cup dried lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• 2 teaspoons cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the rinsed lentils, diced tomatoes, vegetable broth, cumin, and paprika. Bring to a boil, then reduce the heat and let it simmer for 30-35 minutes until the lentils are tender.
4. Season with salt and pepper to taste. If desired, blend a portion for a creamier texture.
5. Serve hot, garnished with fresh parsley, and enjoy your meal prep for the week!

Black Bean Tacos with Avocado

Black bean tacos are a fantastic option for anyone looking for a quick, tasty meal that won’t break the bank. Packed with protein and fiber, these tacos offer a satisfying crunch paired with creamy avocado, making each bite delicious. They’re not just easy to prepare, but also customizable, allowing you to add your favorite toppings and spices for extra flavor.

Whether you’re meal prepping for the week or looking for a fun and easy dinner idea, these tacos fit the bill. Perfect for a busy night, they come together in no time and are sure to please everyone at the table!

Ingredients

• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado, sliced
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• Lime wedges for serving

Instructions

1. In a medium saucepan, combine the black beans, cumin, chili powder, salt, and pepper. Heat over medium until warmed through, about 5 minutes.
2. While the beans are heating, warm the corn tortillas in a separate pan or microwave until soft and pliable.
3. Lay out the tortillas and spoon an equal amount of the black bean mixture onto each one.
4. Add slices of avocado, diced tomatoes, and chopped cilantro on top of the beans.
5. Serve with lime wedges for squeezing over the tacos before enjoying.

Vegetable Stir-Fry with Brown Rice

This Vegetable Stir-Fry with Brown Rice is a colorful and nutritious meal that comes together quickly. It’s packed with fresh veggies that bring a delightful crunch and a burst of flavor, making it a go-to dish for busy weeknights. Best of all, it’s simple to prepare and can easily be customized to fit your tastes.

With its savory sauce and hearty brown rice base, this dish is both satisfying and filling. You can mix and match your favorite vegetables or use what you have on hand. Whether you’re a seasoned cook or just starting out, this stir-fry is a great addition to your meal prep routine!

Ingredients

• 1 cup brown rice
• 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots, and snap peas)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Cook the Rice: In a pot, bring 2 cups of water to a boil. Add brown rice, cover, and reduce heat to low. Cook for 30-35 minutes until tender and fluffy.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and ginger, sautéing for about 1 minute. Then, add the mixed vegetables and cook for 5-7 minutes until they are tender yet crisp.
3. Add the Sauce: Drizzle soy sauce and sesame oil over the vegetables, stirring well to combine. Cook for another 2-3 minutes to heat through.
4. Serve: Fluff the brown rice with a fork and divide it among plates. Top with the vegetable stir-fry and enjoy!

Chickpea and Spinach Curry

This Chickpea and Spinach Curry is a delightful dish that brings together the earthy flavors of chickpeas and the freshness of spinach. With a creamy coconut base and a blend of warming spices, it’s comforting and satisfying without being heavy. Plus, it’s super easy to make, making it perfect for a quick dinner or meal prep.

This curry is not only nutritious but also budget-friendly, and it pairs beautifully with rice or naan. The vibrant colors and rich flavors will make it a favorite in your meal rotation!

Ingredients

• 1 tablespoon oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1 can (14 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• Salt and pepper to taste
• Cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Heat oil in a large pan over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
2. Add minced garlic and ginger, cooking for another minute until fragrant.
3. Stir in ground cumin, coriander, and turmeric, cooking for 1-2 minutes.
4. Pour in coconut milk and bring to a simmer. Add chickpeas and cook for 10 minutes to let the flavors meld.
5. Add fresh spinach and stir until wilted. Season with salt and pepper to taste.
6. Serve hot with cooked rice or naan, garnished with fresh cilantro.

Pasta with Tomato and Spinach Sauce

This Pasta with Tomato and Spinach Sauce is a delicious and budget-friendly meal that’s perfect for meal prepping. The combination of rich tomato sauce and fresh spinach creates a vibrant dish that is both hearty and satisfying. Plus, it’s simple to make, so you can whip it up in no time!

With just a few ingredients, you can enjoy a flavorful pasta dish that can easily be packed for lunches throughout the week. The sauce is not only tasty but also packed with nutrients, making it a great choice for any time of the day.

Ingredients

• 8 oz spaghetti or your favorite pasta
• 1 can (14 oz) crushed tomatoes
• 2 cups fresh spinach
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

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 Vegetables: In the same pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and dried oregano, cooking for another minute.
3. Add Tomatoes and Spinach: Pour in the crushed tomatoes, and season with salt and pepper. Bring to a simmer, then add the fresh spinach. Cook until the spinach wilts, about 3-4 minutes.
4. Combine and Serve: Toss the cooked pasta with the tomato and spinach sauce until well combined. Serve hot, with grated Parmesan cheese on top if desired.

One-Pan Chicken and Veggies

This One-Pan Chicken and Veggies recipe is a simple and tasty option, perfect for meal prepping. Featuring juicy chicken and a colorful array of roasted vegetables, it combines ease and flavor in one dish.

The chicken gets a crispy skin while the veggies become tender and caramelized, creating a delicious medley that’s satisfying and healthy. Plus, it’s straightforward to prepare, making it great for busy weeknights. Just toss everything together and let the oven do the work!

Ingredients

• 4 chicken thighs, skin-on
• 2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the chicken thighs with olive oil, garlic powder, paprika, salt, and pepper.
3. Add the mixed vegetables to the bowl and mix until everything is well-coated.
4. Spread the chicken and vegetables evenly on a baking sheet.
5. Bake for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
6. Garnish with fresh herbs before serving, if desired.

Quinoa Salad with Roasted Vegetables

Quinoa salad with roasted vegetables is a vibrant dish that packs flavor and nutrition in every bite. This recipe is super simple to whip up, making it perfect for those busy meal prep days. The roasted veggies add a nice depth while the quinoa offers a light, fluffy base that leaves you feeling satisfied.

With a mix of colors and textures, this salad is not only delicious but also visually appealing. It’s a great option for lunch or dinner and can be easily customized with your favorite vegetables or dressings. Enjoy it warm or cold, and let the flavors shine through!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup corn (fresh or frozen)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh herbs for garnish (like parsley or basil)

Instructions

1. Preheat your oven to 400°F (200°C). In a bowl, toss the zucchini, bell pepper, tomatoes, and corn with olive oil, garlic powder, salt, and pepper.
2. Spread the vegetables on a baking sheet and roast for about 20-25 minutes, or until tender and slightly caramelized.
3. While the veggies are roasting, rinse the quinoa under cold water. In a pot, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
4. In a large bowl, combine the cooked quinoa and roasted vegetables. Toss together and garnish with fresh herbs before serving.