7 Delicious Budget Meals You Can Make with Pantry Staples

Cooking on a budget doesn’t mean you have to sacrifice flavor or creativity! With a few pantry staples, you can whip up tasty meals without breaking the bank. Here are seven budget-friendly recipes that make the most of what you already have on hand, turning simple ingredients into satisfying dishes that everyone will love.

Chickpea and Spinach Curry

Chickpea and spinach curry is a delightful dish that brings warmth and comfort to your table. It’s a creamy, spiced delight with a lovely balance of flavors from the chickpeas and fresh spinach. This recipe is not only simple to whip up but also budget-friendly, making it perfect for any night of the week.

The combination of tender chickpeas and vibrant spinach in a rich curry sauce makes this meal satisfying and nutritious. Plus, it uses pantry staples, so you likely have everything you need on hand!

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 can coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions

1. Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the minced garlic, curry powder, and cumin, cooking for another minute until fragrant.
3. Add the chickpeas and coconut milk to the pan. Stir well and bring to a gentle simmer.
4. Once simmering, add the fresh spinach and cook until wilted, about 2-3 minutes.
5. Season with salt and pepper to taste, and serve hot with rice or bread.

One-Pot Pasta with Garlic and Olive Oil

One-pot pasta with garlic and olive oil is a simple yet satisfying dish that brings out the essence of Italian cooking. With just a few ingredients, you can create a comforting meal that bursts with flavor. The rich aroma of garlic combined with the smoothness of olive oil makes every bite enjoyable, whether you’re serving it for a weeknight dinner or a casual gathering.

This recipe is perfect for those days when you want something delicious without spending hours in the kitchen. It’s a quick cook, needing minimal cleanup, and it can easily be customized with whatever pantry staples you have on hand.

Ingredients

• 12 ounces spaghetti or linguine
• 4 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. Sauté the Garlic: In the same pot, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is fragrant and golden, about 2 minutes.
3. Combine: Return the drained pasta to the pot. Toss it with the garlic oil, adding reserved pasta water a little at a time until the desired consistency is reached. Season with salt and pepper to taste.
4. Serve: Remove from heat and stir in the Parmesan cheese. Serve hot, garnished with fresh basil leaves.

Vegetable Fried Rice

Vegetable fried rice is a quick and tasty dish that packs a punch of flavor. It’s a fantastic way to use up leftover rice and any veggies you have lying around. This simple recipe is perfect for busy weeknights, and it’s easy to customize based on your preferences.

With a delightful combination of textures and tastes, this fried rice is both satisfying and budget-friendly. Fluffy rice, colorful vegetables, and a savory sauce come together for a meal that everyone will love.

Ingredients

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

Instructions

1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the mixed vegetables and cook for about 3-4 minutes until they start to soften.
2. Push the vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until fully cooked, then mix with the vegetables.
3. Add the cooked rice to the skillet and drizzle with soy sauce. Stir everything together and cook for another 3-5 minutes, allowing the rice to heat through and absorb the flavors.
4. Stir in the chopped green onions, and season with salt and pepper to taste. Serve hot and enjoy!

Black Bean Tacos

Black bean tacos are a fantastic and tasty option for anyone looking to create a meal that’s both satisfying and easy on the wallet. They’re packed with flavor, combining the earthy notes of black beans with fresh veggies and zesty toppings, making every bite delicious.

This recipe is quick to throw together, perfect for busy weeknight dinners or casual gatherings. Plus, it utilizes pantry staples, making it a budget-friendly choice without compromising on taste!

Ingredients

• 1 can black beans, rinsed and drained
• 8 small corn tortillas
• 1 cup diced tomatoes
• 1 avocado, diced
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Optional: shredded cheese and sour cream for topping

Instructions

1. Heat the black beans in a saucepan over medium heat. Add the cumin, salt, and pepper, stirring until warmed through, about 5 minutes.
2. While the beans are heating, warm the tortillas in a skillet for about 30 seconds on each side, until soft.
3. To assemble, spoon the black beans onto each tortilla. Top with diced tomatoes and avocado.
4. Sprinkle chopped cilantro on top, and add any additional toppings like cheese or sour cream if desired.
5. Serve with lime wedges on the side for a zesty finish!

Tuna Pasta Salad

Tuna Pasta Salad is a quick and easy dish that brings together flavors and textures in a delightful way. It’s creamy, tangy, and packed with protein, making it both filling and satisfying. This recipe is perfect for busy weeknights or as a light lunch option, with minimal cooking involved.

Using pantry staples like canned tuna, pasta, and vegetables, this salad can be whipped up in no time. It’s a versatile meal that you can tweak to suit your taste, adding in whatever fresh veggies or herbs you have on hand.

Ingredients

• 2 cups pasta (shells, rotini, or any type you prefer)
• 1 can of tuna, drained
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/2 cup celery, diced
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions

1. Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
2. Mix the Dressing: In a large bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Stir until well combined.
3. Add Ingredients: Add the drained tuna, cherry tomatoes, black olives, celery, and red onion to the dressing. Toss gently to combine.
4. Combine: Add the cooled pasta to the bowl and mix until everything is coated with the dressing. Adjust seasoning if needed.
5. Chill and Serve: Cover and refrigerate for at least 30 minutes before serving. Garnish with fresh parsley or basil.

Lentil Soup with Carrots and Celery

This lentil soup is a warm and hearty meal, perfect for those chilly days when you want something comforting yet budget-friendly. It combines tender lentils with the sweetness of carrots and the fresh crunch of celery, creating a delicious balance of flavors. Simple to prepare, this soup is not only nutritious but also a great way to use up pantry staples.

Making this soup is a breeze. Just toss in your ingredients, let it simmer, and you’ll have a satisfying dish that can be enjoyed any time of the week. It’s great on its own or served with a slice of crusty bread. Perfect for meal prep, this soup can be stored in the fridge for several days or frozen for later!

Ingredients

• 1 cup dried lentils, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the lentils, vegetable broth, diced tomatoes, thyme, and bay leaves. Bring to a boil.
4. Reduce the heat and let it simmer for about 30-40 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste. Remove the bay leaves before serving.

Potato and Leek Soup

This Potato and Leek Soup is a creamy, comforting dish that’s perfect for any time of year. With a rich flavor from the leeks and a smooth texture from the potatoes, it’s both satisfying and easy to make. Plus, it’s a great way to use up pantry staples!

Making this soup is simple, with just a few ingredients and steps. It’s an excellent choice for a budget-friendly meal, and you can customize it by adding herbs or spices you have on hand. Enjoy it warm with some crusty bread for dipping!

Ingredients

• 2 leeks, sliced
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup milk or cream
• 2 tablespoons butter
• Salt and pepper to taste
• Chives for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sliced leeks, cooking until softened, about 5 minutes.
2. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the potatoes are tender.
3. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
4. Stir in the milk or cream, and season with salt and pepper to taste. Reheat gently before serving.
5. Serve hot, garnished with chopped chives.