7 Family-Approved Meals that Cut Waste and Save Money

Want to whip up tasty meals while being budget-friendly and reducing waste? We’ll share seven family-approved recipes that not only keep your wallet happy but also help you make the most of what you have in the kitchen. Enjoy less waste and more deliciousness with these simple, satisfying meals!

Chickpea and Spinach Curry

This chickpea and spinach curry is a cozy dish that brings warmth and comfort to any family meal. Packed with protein and nutrients, it’s a great way to incorporate more plant-based options into your diet without breaking the bank. The blend of spices adds a delightful aroma and flavor, making this dish both satisfying and delicious.

Simple to prepare, this curry can be made in under 30 minutes, making it perfect for busy weeknights. Serve it over rice or with naan bread for a complete and hearty meal that everyone will enjoy.

Ingredients

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

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic and grated ginger, stirring for an additional minute until fragrant.
3. Stir in cumin, coriander, and turmeric, allowing the spices to toast for 1-2 minutes.
4. Add the chickpeas and coconut milk, stirring well. Bring to a simmer and let cook for about 10 minutes.
5. Fold in the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
6. Serve warm over cooked rice or with naan bread. Enjoy!

Vegetable and Bean Chili

This Vegetable and Bean Chili is a hearty and nutritious dish that your family will love. Packed with a variety of vegetables and protein-rich beans, it’s not only filling but also rich in flavor. The combination of spices adds warmth and depth, making it a perfect meal for any day of the week. Plus, it’s simple to make, allowing you to whip it up without too much fuss.

This chili is a fantastic way to use up leftover vegetables and pantry staples, helping to reduce waste. Serve it with some crusty bread or over rice for a complete meal that everyone will enjoy.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened.
2. Add the bell pepper, carrots, and celery. Cook for about 5 minutes, stirring occasionally.
3. Stir in the zucchini, diced tomatoes, kidney beans, black beans, and vegetable broth. Add chili powder, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20-30 minutes, allowing the flavors to meld.
5. Serve hot, garnished with fresh cilantro.

One-Pot Vegetable and Rice Stir-Fry

This One-Pot Vegetable and Rice Stir-Fry is a fantastic way to enjoy a colorful medley of vegetables while keeping meal prep simple. Bursting with flavors and textures, it’s a dish that even the pickiest eaters will love. Plus, it’s a great way to use up any leftover veggies in your fridge, making it a budget-friendly choice for busy families.

Quick to prepare and easy to clean up, this stir-fry is perfect for weeknight dinners. The combination of fresh vegetables, rice, and protein creates a satisfying meal that’s both nutritious and delicious. Serve it hot and watch your family gather around the table!

Ingredients

• 1 cup rice (white or brown)
• 2 cups vegetable broth or water
• 1 tablespoon vegetable oil
• 1 bell pepper (any color), sliced
• 1 cup green beans, trimmed
• 1 carrot, sliced
• 1 cup cherry tomatoes, halved
• 1 block of firm tofu, cubed (optional)
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh herbs (like basil or cilantro) for garnish

Instructions

1. Cook the Rice: In a pot, combine the rice and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked, about 15-20 minutes.
2. Sauté the Vegetables: In a large pan, heat the vegetable oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Then, toss in the bell pepper, green beans, and carrot. Cook for 5-7 minutes until the vegetables are tender.
3. Add Tofu (if using): Gently fold in the cubed tofu and cook for an additional 3-4 minutes until slightly golden.
4. Combine: Once the rice is cooked, fluff it with a fork and add it to the pan with the vegetables. Mix well and season with salt and pepper to taste.
5. Finish and Serve: Stir in the cherry tomatoes and cook for another minute. Garnish with fresh herbs before serving.

Savory Potato and Egg Frittata

This Savory Potato and Egg Frittata is a comforting and wholesome dish that the whole family will love. It combines tender potatoes, rich eggs, and fresh herbs for a satisfying meal that’s easy to whip up any day of the week.

Perfect for breakfast, lunch, or dinner, this frittata is not only budget-friendly but also a great way to use leftover ingredients. With its fluffy texture and savory flavor, it’s a simple recipe that delivers a comforting taste in every bite.

Ingredients

• 4 medium potatoes, peeled and diced
• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheese (cheddar or your choice)
• 1/2 cup diced ham or bacon (optional)
• 1/4 cup chopped onion
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C). In a skillet, cook the potatoes over medium heat until tender, about 10-15 minutes. Stir frequently to prevent sticking.
2. In a bowl, whisk together the eggs and milk. Add in salt, pepper, and any other seasonings you prefer.
3. Once the potatoes are cooked, add the onion and ham or bacon (if using) to the skillet. Pour the egg mixture over the top and sprinkle with cheese.
4. Cook on the stovetop for about 5 minutes until the edges start to set. Then, transfer the skillet to the oven and bake for 20-25 minutes until the frittata is fully set and golden on top.
5. Let cool slightly, garnish with fresh parsley, slice, and serve warm. Enjoy your delicious frittata!

Taco Bar with Leftover Proteins

Creating a taco bar with leftover proteins is an easy and fun way to bring the family together for meal prep. It offers a burst of flavors with every bite, allowing everyone to customize their tacos just the way they like. Using whatever proteins and veggies you have on hand not only saves money but also reduces food waste, making it a win-win.

This flexible meal is ideal for busy weeknights, inviting everyone to join in on the fun of assembling their own tacos. From seasoned chicken to savory beef or even roasted vegetables, the options are endless! Just lay out all your ingredients, and let the family get creative.

Ingredients

• 2 cups cooked protein (chicken, beef, pork, or beans)
• 8 small corn or flour tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 cup diced onions
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup sour cream
• 1/4 cup salsa
• 1 avocado, sliced
• Chopped cilantro for garnish

Instructions

1. Reheat the cooked proteins in a skillet over medium heat until warmed through.
2. While the protein is heating, prepare your toppings: chop the lettuce, tomatoes, onions, and avocado.
3. Warm the tortillas in a dry skillet or microwave until soft.
4. Set up a taco bar by laying out the tortillas, protein, and toppings in separate bowls.
5. Let everyone build their own tacos by layering their favorite ingredients. Enjoy!

Lentil Soup with Root Vegetables

Lentil soup with root vegetables is a comforting dish that’s both hearty and packed with flavor. It’s perfect for chilly days and makes great use of leftover vegetables, helping to minimize waste. The combination of lentils and colorful root veggies creates a satisfying meal that is simple to prepare, making it ideal for busy families.

Not only is this soup nutritious, but it is also budget-friendly. The earthy flavors of lentils blend beautifully with the sweetness of carrots, parsnips, and potatoes, resulting in a delicious harmony that everyone at the table will enjoy.

Ingredients

• 1 cup dried lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 1 parsnip, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 6 cups vegetable broth
• 2 cups diced potatoes
• 1 cup chopped kale or spinach
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Add carrots, parsnip, and garlic. Sauté for another 5 minutes until the vegetables begin to soften.
3. Stir in the cumin and smoked paprika, cooking for an additional minute to release their flavors.
4. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until lentils are tender.
5. Incorporate the diced potatoes and simmer for another 10 minutes. Finally, add the chopped kale or spinach and cook until wilted.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.

Zucchini Noodles with Tomato Sauce

Zucchini noodles, or ‘zoodles’, are a fantastic way to lighten up your meals while still enjoying a comforting dish. Paired with a rich tomato sauce, this recipe is a hit with families looking for a simple, healthy option. The combination of fresh zucchini and a flavorful sauce creates a satisfying meal that everyone will love.

Making zucchini noodles is easy and quick. You just need a spiralizer or a simple vegetable peeler to create the noodles. The tomato sauce can be made from scratch or store-bought, depending on your preference. This dish is not just delicious; it’s also a great way to use up any extra zucchinis you have on hand!

Ingredients

• 4 medium zucchinis
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions

1. Spiralize the zucchinis using a spiralizer or slice thinly with a vegetable peeler. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Pour in the crushed tomatoes, and add basil, oregano, salt, and pepper. Simmer for about 10-15 minutes, allowing the flavors to meld.
4. Add the zucchini noodles to the sauce and toss gently to coat. Cook for an additional 2-3 minutes until the noodles are tender but still slightly crisp.
5. Serve hot, topped with grated Parmesan cheese.