10 Cheap Quick Meals

Like a well-stocked emergency fund, having a repertoire of cheap, quick meals can save you during life's hectic moments. You'll discover how to transform basic pantry staples into satisfying dinners that won't drain your wallet or consume your evening. From creamy mac and cheese loaded with vegetables to protein-packed bean bowls, these 10 budget-friendly recipes help you put nutritious meals on the table in under 30 minutes. Let's explore how you can master these money-saving kitchen strategies that skilled home cooks rely on.

Classic Mac and Cheese With Frozen Veggies

Classic mac and cheese is the ultimate comfort food that won't break the bank. This pantry-friendly meal combines creamy, cheesy pasta with the nutritional boost of frozen vegetables, making it both satisfying and somewhat healthier than the standard version.

Adding frozen vegetables to mac and cheese is a smart way to stretch your food budget while incorporating more nutrients into a family favorite. The vegetables cook right alongside the pasta, making this a true one-pot meal that comes together in under 30 minutes.

Ingredients:

• 16 oz elbow macaroni
• 16 oz frozen mixed vegetables
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 2 cups shredded cheddar cheese
• 1/2 cup grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder

Cook macaroni according to package directions, adding frozen vegetables during the last 5 minutes of cooking. While pasta cooks, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, then gradually add milk, whisking constantly to prevent lumps. Continue cooking until sauce thickens, about 5 minutes.

Remove sauce from heat and stir in both cheeses until melted. Season with salt, pepper, and garlic powder. Drain the pasta and vegetables, then return them to the pot. Pour the cheese sauce over the pasta mixture and stir until well combined.

For best results, shred your own cheese rather than using pre-shredded varieties, as freshly shredded cheese melts more smoothly. The sauce may seem thin at first but will thicken as it cools. If the sauce becomes too thick, thin it out with a splash of warm milk while reheating.

15-Minute Rice and Bean Bowls

Minute Rice and Bean Bowls offer a perfect solution for busy weeknights when you need a filling meal without spending hours in the kitchen. This protein-rich combination provides essential nutrients while being incredibly budget-friendly, making it an ideal choice for students, families, or anyone looking to save money on their grocery bill.

The beauty of this dish lies in its versatility – you can customize it with different types of beans, seasonings, and toppings to create various flavor profiles. From Mexican-inspired versions with salsa and lime to Mediterranean styles with olive oil and herbs, this basic recipe serves as a foundation for countless variations.

Ingredients:

• 2 cups instant white rice
• 1 can (15 oz) black beans or pinto beans
• 2 cups water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Optional toppings: diced tomatoes, shredded cheese, fresh cilantro, lime wedges

Bring 2 cups of water to a boil in a medium saucepan. Add the instant rice, stir once, cover, and remove from heat. Let stand for 5 minutes. Meanwhile, drain and rinse the beans, then heat them in a separate pan with olive oil and seasonings until warm. Once the rice is done, fluff it with a fork and divide it into bowls. Top with the seasoned beans and any additional toppings of your choice.

For maximum efficiency and flavor, prepare your toppings while the rice is cooking and the beans are warming. This meal can be ready in under 10 minutes if you organize your workflow properly. You can also make extra and store it in airtight containers for quick lunches throughout the week.

Budget-Friendly Tuna Pasta

Budget-Friendly Tuna Pasta is a classic pantry meal that combines affordable ingredients to create a satisfying and nutritious dish. This recipe takes advantage of canned tuna, which isn't only economical but also rich in protein and omega-3 fatty acids.

The beauty of this dish lies in its simplicity and versatility. You can easily customize it based on the vegetables you have on hand, and it comes together in less than 20 minutes, making it perfect for busy weeknight dinners or when you're cooking on a tight budget.

Ingredients:

• 8 oz (225g) pasta (penne or spaghetti)
• 2 cans (5 oz each) chunk light tuna in water, drained
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon Italian seasoning
• Salt and pepper to taste
• Optional: 1/4 cup grated Parmesan cheese
• Optional: Red pepper flakes

Cook pasta in a large pot of salted water according to package directions until al dente. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and diced onion, sautéing until the onion becomes translucent. Add drained tuna, diced tomatoes, and Italian seasoning. Simmer for 5-7 minutes, stirring occasionally. Once the pasta is done, drain it and add it to the skillet, tossing everything together until well combined. Season with salt and pepper to taste.

For best results, slightly undercook the pasta as it will continue to cook when combined with the hot sauce. You can also add frozen peas or spinach during the last few minutes of cooking for extra nutrition, and consider reserving a cup of pasta water to add to the sauce if it becomes too dry.

Quick Egg Fried Rice

Quick Egg Fried Rice is a budget-friendly dish that transforms leftover rice into a satisfying meal in under 15 minutes. This versatile recipe can incorporate any vegetables you have on hand, making it perfect for using up ingredients in your refrigerator while keeping costs low.

The key to perfect egg fried rice lies in using day-old rice, as freshly cooked rice contains too much moisture and can become mushy. This Chinese-inspired dish combines the protein of eggs with the heartiness of rice, creating a complete meal that's both filling and economical.

Ingredients:

• 3 cups cooked white rice (day-old)
• 3 large eggs
• 2 tablespoons vegetable oil
• 1 cup frozen peas and carrots
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 2 green onions, chopped

Heat oil in a large skillet or wok over medium-high heat. Scramble the eggs first, then remove them from the pan. In the same pan, sauté onions and garlic until fragrant, then add frozen vegetables and cook until heated through. Add the rice, breaking up any clumps, and stir-fry until the rice is hot and slightly crispy.

Return the scrambled eggs to the pan, add soy sauce and sesame oil, then stir everything together until well combined. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

For best results, break up any clumps of rice before cooking and ensure your pan is very hot before adding ingredients. Using cold rice prevents sticking and helps achieve the desired texture. If you don't have day-old rice, you can cook fresh rice and spread it on a baking sheet to cool in the refrigerator for an hour before using.

One-Pan Black Bean Quesadillas

One-Pan Black Bean Quesadillas are a perfect solution for busy weeknights when you need a filling meal without spending hours in the kitchen. The combination of protein-rich black beans, melted cheese, and crispy tortillas creates a satisfying dish that comes together in just minutes.

This Mexican-inspired meal isn't only budget-friendly but also customizable to your taste preferences. The basic recipe requires minimal ingredients, making it an excellent option for last-minute dinners or when you need to stretch your grocery budget.

Ingredients:

• 4 large flour tortillas
• 1 can black beans, drained and rinsed
• 2 cups shredded Mexican cheese blend
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Mash the black beans in a bowl and mix them with cumin, chili powder, garlic powder, salt, and pepper. Heat a large skillet over medium heat and add a small amount of oil. Place one tortilla in the pan, spread the seasoned black bean mixture on half of the tortilla, and sprinkle with cheese. Fold the empty half over the filled side and cook until golden brown, about 2-3 minutes per side.

Work in batches until all quesadillas are cooked, adding more oil to the pan as needed. Once done, let them rest for a minute before cutting into wedges. The outside should be crispy and golden, while the inside remains hot and melty.

For best results, keep the heat at medium to prevent burning the tortillas before the cheese melts. Store any leftover black bean mixture in an airtight container in the refrigerator for up to 3 days. These quesadillas can be served with salsa, sour cream, or guacamole, and they reheat well in a skillet or microwave.

Ramen Noodle Stir-Fry

Ramen noodle stir-fry transforms an inexpensive college staple into a satisfying and flavorful meal. By adding fresh vegetables and protein, this humble dish becomes a complete dinner that can be prepared in under 15 minutes with minimal cooking skills required.

While traditional stir-fries often use more expensive noodles, instant ramen provides a budget-friendly alternative that still delivers on texture and taste. The key is discarding the seasoning packet that comes with the ramen and creating your own sauce with basic pantry ingredients.

Ingredients:

• 2 packages instant ramen noodles
• 2 tablespoons vegetable oil
• 2 cups mixed vegetables (carrots, broccoli, snap peas)
• 1 cup protein (chicken, tofu, or shrimp)
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• Salt and pepper to taste
• 2 green onions, chopped

Begin by cooking the ramen noodles according to package directions, but reduce the cooking time by one minute to prevent them from becoming too soft in the stir-fry. Drain and set aside. Meanwhile, heat vegetable oil in a large wok or skillet over medium-high heat. Add your chosen protein and cook until nearly done, then add garlic and vegetables, stir-frying until vegetables are crisp-tender.

Add the cooked noodles to the wok along with soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined and heated through. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

For best results, prep all ingredients before starting to cook, as stir-frying moves quickly. Avoid overcrowding the pan, as this will steam rather than fry the ingredients. The noodles can be cooked ahead of time and tossed with a small amount of oil to prevent sticking, making the final assembly even faster when you're ready to cook.

Peanut Butter Banana Toast

Peanut butter banana toast is a perfect breakfast or snack option that combines protein, healthy fats, and natural sweetness. This simple yet satisfying meal takes just minutes to prepare and can be customized with various toppings to suit your taste preferences.

While it may seem like an obvious combination, getting the right balance of ingredients and proper preparation can elevate this basic dish into something truly delightful. The key lies in selecting quality bread and perfectly ripe bananas, along with your favorite type of peanut butter.

Ingredients:

• 2 slices of bread
• 2 tablespoons peanut butter
• 1 ripe banana
• Honey (optional)
• Cinnamon (optional)
• Pinch of salt (optional)

Toast your bread slices until they reach your desired level of crispiness. While the bread is still warm, spread a generous layer of peanut butter on each slice – the warmth will help the peanut butter become more spreadable. Slice the banana into thin rounds and arrange them evenly across the peanut butter. If desired, drizzle with honey and sprinkle with cinnamon and a tiny pinch of salt to enhance the flavors.

For the best results, choose bread that's sturdy enough to hold the toppings – sourdough or whole grain works well. The banana should be ripe but not overripe, with just a few brown spots on the peel. Store-bought or homemade peanut butter both work well, though natural peanut butter may need to be stirred before use to incorporate any separated oils.

Pancake Breakfast for Dinner

Pancakes aren't just for breakfast anymore. This versatile and budget-friendly meal can be transformed into a satisfying dinner option that the whole family will enjoy. The beauty of pancakes for dinner lies in their simplicity and the minimal ingredients required.

Making pancakes from scratch isn't only more economical than using boxed mixes but also allows you to control the quality and quantity of ingredients. This basic recipe yields fluffy, golden-brown pancakes that can be customized with various toppings, from classic maple syrup to savory options like eggs or bacon.

• 1½ cups all-purpose flour
• 3½ teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon sugar
• 1¼ cups milk
• 1 egg
• 3 tablespoons melted butter
• Cooking oil or additional butter for griddle

Whisk together the flour, baking powder, salt, and sugar in a large bowl. In a separate bowl, combine the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined – some small lumps are okay. Heat a griddle or large pan over medium heat and lightly grease with oil or butter. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook the other side until golden brown (about 1-2 minutes).

For best results, let the batter rest for 5-10 minutes before cooking. Don't overmix the batter, as this will develop the gluten and make tough pancakes. Keep finished pancakes warm in a low-temperature oven (200°F) while cooking the remaining batter. The recipe can easily be doubled for larger families or leftovers, and cooked pancakes freeze well for up to two months when properly stored.

Microwave Baked Potato Bar

Microwave baked potatoes are a time-saving alternative to traditional oven-baked potatoes, offering the same comforting warmth and versatility in a fraction of the time. When prepared correctly, they can be just as fluffy and delicious as their oven-baked counterparts.

A baked potato bar is the perfect solution for feeding a family or group with different tastes, as each person can customize their potato with their preferred toppings. From classic butter and sour cream to more adventurous options like chili or broccoli and cheese, the possibilities are endless.

Ingredients:

• 4 medium russet potatoes
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste

Optional Toppings:

• Butter
• Sour cream
• Shredded cheese
• Chopped bacon
• Chives or green onions
• Steamed broccoli
• Chili
• Salsa

Wash the potatoes thoroughly and pat them dry. Using a fork, pierce each potato several times on all sides. Rub each potato with olive oil and sprinkle with salt. Place the potatoes on a microwave-safe plate and cook on high for 5 minutes. Turn the potatoes over and continue cooking for another 3-5 minutes, or until they can be easily pierced with a fork. Let them rest for 2 minutes after cooking.

While the potatoes are cooking, prepare your desired toppings and arrange them in separate bowls. Once the potatoes are done, cut them lengthwise down the middle, fluff the insides with a fork, and set up your potato bar with all the toppings.

For best results, choose potatoes of similar size to ensure even cooking times. If you're cooking more than four potatoes at once, you'll need to increase the cooking time and may want to cook them in batches. The potatoes can be kept warm by wrapping them in foil after cooking, though this may soften the skin slightly.

5-Ingredient Tomato Soup

Tomato Soup is a classic comfort food that combines rich tomato flavors with creamy textures, offering both warmth and satisfaction. This budget-friendly version uses simple pantry staples to create a homemade soup that rivals any store-bought variety.

Making tomato soup from scratch allows you to control the ingredients and adjust the seasonings to your preference. While fresh tomatoes can be used when in season, canned tomatoes provide consistent results year-round and help keep costs down while maintaining excellent flavor.

Ingredients:

• 2 cans (28 oz each) whole peeled tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 teaspoon dried basil
• Salt and pepper to taste

Heat olive oil in a large pot over medium heat. Sauté diced onions until translucent, about 5 minutes, then add minced garlic and cook for another minute. Add the canned tomatoes, broth, tomato paste, sugar, and basil. Bring to a boil, then reduce heat and simmer for 20 minutes. Using an immersion blender, blend until smooth. Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.

For the best results, avoid boiling the soup after adding the cream as this can cause separation. If you don't have an immersion blender, let the soup cool slightly before transferring it in batches to a regular blender, being careful to leave space for steam to escape.