20 Delicious Recipes That Won’t Burn A Hole In Your Pocket

• By Abeera Anwar
• 7 months ago
• 13 minutes read

Eating well doesn’t have to break the bank! Whether you’re a student managing a tight budget, a busy professional with limited time, or someone simply looking to cut down on grocery expenses, having a variety of affordable yet delicious recipes can make all the difference. With the right approach, you can prepare meals that are both healthy and satisfying without sacrificing flavor or nutrition.

In this article, we’ve gathered 20 delicious and nutritious meals that won’t hurt your wallet. From hearty soups to flavorful pastas, these recipes are simple to make and packed with ingredients you can easily find at your local store—proof that eating on a budget can be both satisfying and fun!

BREAKFAST RECIPES!

1. Breakfast Tacos

Ingredients

• Optional toppings: Refried beans, sliced avocado, sour cream and minced fresh cilantro
• 1/4 cup finely chopped onion
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon canola oil
• 2 corn tortillas (6 inches), cut into thin strips
• 4 large eggs
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
• 1/4 cup chopped seeded tomato
• 6 flour tortillas (6 inches), warmed

Method

1. In a large skillet, sauté onion and jalapeno in oil until tender. Add tortilla strips; cook 3 minutes longer. In a small bowl, whisk the eggs, salt and pepper. Add to skillet; cook and stir until almost set. Stir in cheese and tomato.
2. Serve in flour tortillas with toppings as desired.

Recipe Credits: tasteofhome

2. Fluffy Homemade Pancakes

Ingredients

• 1 cup all-purpose flour 
• 1.5 tsp baking powder
• 1/2 tsp salt 
• ¾ cup warm milk
• 2 Tbsp melted butter 
• 1 large egg 
• 2 Tbsp sugar 
• 1/2 tsp vanilla extract 
• 4 tsp cooking oil 

Method

1. Whisk together the flour, baking powder, and salt in a bowl.
2. In a separate bowl, whisk together the milk, egg, melted butter, sugar, and vanilla extract.
3. Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until combined. DO NOT overmix. The mixture should be thick, but still pourable. Let the batter rest for 15 minutes.
4. Heat a large skillet over medium. Once hot add enough cooking oil to coat the surface. Add the pancake batter to the hot griddle, ¼ cup at a time.
5. Cook the pancakes until bubbles form over the surface and begin to pop, the edges of the pancakes look dry, and the bottom is golden brown (about 60 seconds). Flip the pancakes and cook on the second side until golden brown (about 30 seconds).
6. Repeat with the remaining batter, adding more oil to the skillet between batches or as needed, until all of the pancakes have been cooked.

Recipe Credits: budgetbytes

3. Avocado Toast

Ingredients

• 2 slices sturdy bread
• 1 clove of garlic, peeled 
• 1 medium avocado 
• 1 tsp fresh lemon juice 
• 1/8 tsp salt
• 1/8 tsp freshly cracked black pepper 
• pinch of red pepper flakes 

Method

1. Cut 2 slices of sturdy bread. Toast the bread in a toaster or in a skillet on the stovetop until golden brown.
2. Rub the peeled garlic clove over the top of the warm toasted bread, making sure to fully cover the entire surface area.
3. Next, halve the avocado and remove the pit. Scoop out the avocado flesh from both halves and place it in a bowl. Add a small squeeze of fresh lemon juice (about 1 tsp), salt and pepper to the bowl and mash the avocado with a fork. I recommend leaving it just a little chunky.
4. Divide the avocado mixture and spread it on top of each slice of toast. Top with a pinch of red pepper flakes and a pinch of sea salt (optional).

Recipe Credits: budgetbytes

4. Strawberry Overnight Oats

Ingredients

• 1 cup sliced fresh strawberries
• 1/2 teaspoon sugar
• 3/4 cup old-fashioned oats
• 3 tablespoons powdered peanut butter
• 1-1/2 teaspoons chia seeds
• 1 cup unsweetened almond milk

Method

1. In a small bowl, combine strawberries and sugar. Let stand 1 hour; mash if desired. In a pint jar, layer 1/4 cup oats, 1 tablespoon powdered peanut butter, 1/2 teaspoon chia seeds and 1/3 cup strawberry mixture.
2. Repeat layers twice. Pour almond milk over top; seal and refrigerate overnight.

Recipe Credits: tasteofhome

5. Breakfast Pizza

Ingredients

• 8 oz. turkey bacon
• 1 large prepared pizza dough
• 1/2 cup pizza sauce 
• 2 cups shredded cheese 
• 4 large eggs 
• 2 green onions, sliced 

Method

1. Cook the bacon in a skillet over medium heat until brown and crispy. Drain the cooked bacon on a paper towel lined plate.
2. Preheat the oven to 450ºF. Stretch the pizza dough out over a pizza pan, then spread the pizza sauce evenly over the surface.
3. Sprinkle the shredded cheese evenly over the sauce. Crack four eggs onto the pizza, spaced out evenly over the surface, the crumble the bacon on top.
4. Bake the pizza for 12-15 minutes in the preheated oven or until the crust is golden brown, the cheese is melted, and the eggs are cooked to your liking (solid whites, firm or liquid yolks).
5. Top the baked pizza with green onion, slice into 8 pieces, then serve!

Recipe Credit: budgetbytes

LUNCH RECIPES!

1. Pepperoni Pasta Salad

Ingredients

• 2 cups uncooked tricolor spiral pasta
• 1 cup cubed cheddar cheese
• 1 cup coarsely chopped cucumber
• 1 small tomato, chopped
• 2 green onions, chopped
• 28 pepperoni slices
• 1/2 cup zesty Italian salad dressing

Method

1. Cook pasta according to package directions; drain and rinse in cold water.
2. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving.

Recipe Credits: tasteofhome

2. 3-Ingredient Teriyaki Chicken

Image Credits: Pinterest

Ingredients

• 2 lb boneless, skinless chicken thighs(910 g), cubed
• 1 cup soy sauce(240 mL)
• ½ cup brown sugar(110 g)

Method

1. Heat a large nonstick pan over medium-high heat. Add the chicken and sear until golden brown on both sides.
2. Add the soy sauce and brown sugar and stir to combine, then bring to a boil. Cook until the sauce reduces and coats the chicken.
3. Serve with rice, if desired.

Recipe Credits: tasty

3. Cream Cheese & Veggie Roll-Up

Ingredients

• 3 tablespoons cream cheese
• ½ teaspoon dried chives
• ¼ teaspoon dried dill
• ⅛ teaspoon garlic powder
• 1 8-inch whole-wheat flour tortilla, at room temperature
• ¼ cup baby spinach
• ½ cup shredded or sliced vegetables, such as carrots, bell pepper and/or cucumber

Method

1. Combine cream cheese, chives, dill and garlic powder in a small bowl. Spread evenly on tortilla.
2. Layer spinach, then shredded (or sliced) vegetables across the bottom third of the tortilla.
3. Roll closed and cut in half. Or, cut into slices, if desired.

Recipe Credits: eatingwell

4. Mac & Cheese

Ingredients

• Dried macaroni – 250 g
• Butter – 50 g
• Small onion, diced – 1
• Sausages, chopped – 2
• Dijon mustard – 1 tsp
• Flour – 1/4 cup
• Milk – 2 cups
• Salt – 1/4 tsp
• Grated tasty cheese – 2 cups
• Chopped parsley – 2 Tbsp

Method

1. Preheat an oven to 180°C.
2. Cook the macaroni as per the packet instructions.
3. Melt the butter in a medium sized pot. Add the onion and sausage cooking for 3-4 minutes to soften. Stir through mustard then add the flour, cooking for 2 minutes. Slowly add the milk a little at a time until all combined. Slowly bring to a simmer and cook until thickened.
4. Add the salt, 1 1/2 cups of cheese and 1 tablespoon of parsley, stirring through. Spoon into your ovenproof serving dish. Sprinkle with the remaining cheese and chopped parsley.
5. Bake for 15 minutes until golden brown. Serve while hot.

Recipe Credits: woolworths

5. Rotisserie Chicken Sandwich

Ingredients

• 1 (12-ounce) jar marinated roasted red peppers, drained
• ⅔ cup unsalted roasted almonds or cashews
• ¼ cup panko breadcrumbs
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 ½ teaspoons balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon crushed red pepper
• ¼ cup mayonnaise
• 12 ounces shredded rotisserie chicken (about 3 cups)
• 1 cup loosely packed Little Gem lettuce leaves
• 8 slices whole-grain bread, toasted if desired

Method

1. Place roasted red peppers, almonds, panko, oil, lemon juice, vinegar, honey, salt, cumin, coriander and crushed red pepper in a mini food processor. Process until smooth and creamy. (1 to 2 minutes)
2. Transfer 1/2 cup of the mixture to a medium bowl; add mayonnaise and stir until combined. (Reserve the remaining red pepper mixture for another use.)
3. Add chicken to the bowl with the dressing; fold together until fully coated.
4. Arrange lettuce leaves on 4 bread slices. Top with the chicken mixture. Top with the remaining bread slices. Slice the sandwiches in half before serving, if desired.

Recipe Credit: eatingwell

SNACKS!

1. Barbecued Sweetcorn with Smokey Mayo

Ingredients

• Sweetcorn, husk removed – 4 cobs
• Butter, at room temperature – 20 g
• Garlic, crushed – 1 clove
• Ground cumin – 1/4 tsp
• Smoked paprika + 1⁄4 tsp for the mayo – 1/4 tsp
• Chilli flakes – Pinch
• Flakey salt – 1/2 tsp
• Chopped coriander + extra to garnish – 1/4 cup
• Mayonnaise – 1/2 cup
• Chipotle sauce – 1 Tbsp

Method

1. Preheat a barbecue to a high heat.
2. In a small bowl, combine the butter, garlic, cumin, paprika, chilli flakes and 1 tablespoon of coriander. Spread half on the cobs and reserve the rest for serving.
3. Combine the mayonnaise, chipotle, paprika and 2 tablespoon of coriander in a bowl and set aside.
4. Place the cobs onto the preheated barbecue cooking for 10-15 minutes, turning as they cook and char.
5. Serve hot with a knob of butter, a side of mayo, a sprinkle of salt and an extra garnish of coriander.

Recipe Credits: woolworths

2. Peanut Butter Rice Krispie Treats

Ingredients

• 100 g rice krispies/snaps 
• 150 g peanut butter, runny 
• 200 g melted milk chocolate (milk or dark chocolate)
• 6 tbsp. honey

Method

1. Line a rectangular dish with some cling film. I used a 10 inch by 7 inch glass dish or for thicker slices use an 8 inch by 6 inch dish.
2. Add the honey and peanut butter into a large microwavable bowl. Place in the microwave for 15 seconds on a medium heat to loosen and then mix together.
3. To that, pour the rice crispies into the bowl and mix together until all is combined.
4. Then pour the mixture into the lined dish and spread out evenly. Pack in tightly by adding some pressure by pressing firmly using a solid object (I used a glass measuring jug) into the dish.
5. Heat the chocolate in a glass bowl placed over boiling water until melted. Pour the melted chocolate into the dish and spread using a spatula.
6. Place in the fridge for a couple of hours, or if you are in a rush place in the freezer for 1 hour and the crispy treats are ready to eat. Slice into squares and enjoy!

Recipe Credits: beatthebudget

3. Mini Bruschetta Bites

Ingredients

• 1 baguette/French stick, sliced into 1 cm pieces 
• 4-6 vine tomatoes, finely diced
• ½ red onion, finely diced
• 2 cloves garlic, minced
• 1 bunch of fresh basil, finely chopped
• 4 tbsp. olive oil
• Salt

Method

1. PREHEAT OVEN TO 180°C
2. Start by slicing the baguettes into pieces approx 1.5cm wide, approx the width of a finger.
3. Place a sieve over a bowl. Add the diced tomatoes and onion into the sieve and season generously with salt. Stir to combine and set aside to release the excess liquid.
4. Add the minced garlic to a chopping board with a pinch of salt. Using the side of your knife, repeatedly squish and drag the knife across the board until the garlic forms a paste.
5. Combine the garlic paste and olive oil in a small mixing bowl. Season with a generous pinch of salt. Lightly brush the mini baguette pieces in the garlic oil (using approx half of the oil). Pop in the oven for around 7 minutes until lightly toasted.
6. Meanwhile, add the tomatoes and onion to a mixing bowl (excess juices now released), stirring the remaining garlic oil into the bowl. Season with additional salt if needed. Add the mixture onto the toasted bruschetta bites and top with chopped fresh basil.

Recipe Credits: beatthebudget

4. Chocolate Tiffin

Ingredients

• 200 g salted butter
• 100 g Caster Sugar 
• 200 g plain chocolate, roughly broken up 
• 100 g raisins 
• 300 g digestive biscuits 
• 200 g milk chocolate, roughly broken up 
• ¼ tsp vegetable oil

Method

1. Place the butter in a medium saucepan and heat gently until melted. Stir in the sugar, then add the chocolate and stir over a very low heat until melted and the mixture is smooth.
2. Add the raisins to the pan, then take 3-4 biscuits at a time and break them between your fingers into small chunks as you add them to the pan. Stir well until all the biscuits are coated in chocolate.
3. Line a 20cm shallow square tin with baking paper, then add the mixture and press it down as flat and smooth as you can. Leave to set in the fridge for a couple of hours (or freeze for 20 minutes)
4. To make the topping, melt the milk chocolate with the oil in a bowl over a pan of gently simmering water (or in the microwave in 30 second bursts) then spread over the tiffin and leave to set again before cutting into squares.

Recipe Credits: beatthebudget

5. Whipped Feta

Ingredients

• Feta – 100 g
• Cream cheese – 100 g
• Olive oil – 1 Tbsp
• Cucumber – 1
• Carrot – 1
• Pita bread – 1 (cut in four pieces)

Method

1. In a bowl place the feta.
2. Add the cream cheese. Beat until light and fluffy.
3. Add the olive oil and beat again until combined and glossy.
4. Serve with toasted pita, carrot and cucumber sticks

Recipe Credit: woolworths

DINNER RECIPES!

1. One Pot Creamy Cajun Chicken Pasta

Ingredients

Cajun Seasoning

• 2 tsp smoked paprika 
• 1 tsp oregano 
• 1 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder 
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/4 tsp salt 

Chicken Pasta

• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 lb. boneless, skinless chicken breast 
• 1 yellow onion, diced
• 1/2 lb. penne pasta (uncooked) 
• 15 oz. fire roasted diced tomatoes 
• 2 cups chicken broth
• 2 oz. cream cheese 
• 3 green onions, sliced 

Method

1. Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
2. Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
3. Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
4. Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
5. Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
6. Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

Recipe Credits: budgetbytes

2. Vegan Creamy Mushroom Ramen

Ingredients

• 1/2 Tbsp. cooking oil
• 4 oz. baby Bella mushrooms 
• 1.5 cups vegetable broth 
• 1 handful fresh spinach
• 1 package ramen noodles (discard seasoning)
• 1/2 cup coconut milk (canned)
• 1 green onion, sliced 
• 1 Tbsp. chili garlic sauce or sriracha 

Method

1. Slice the mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and all the moisture in the bottom of the pot has evaporated.
2. Add the vegetable broth, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, add the ramen noodles (without the seasoning packet) to the broth. Cook the noodles in the boiling broth for about 3 minutes, or until tender.
3. Turn the heat off, add a heaping handful of fresh spinach, and stir until the spinach is wilted (about 30 seconds). Pour the coconut milk into the pot and stir to combine.
4. Serve the Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce.

Recipe Credits: budgetbytes

3. Wisconsin Butter Burgers

Ingredients

• 1 pound lean ground beef (90% lean)
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1/2 pound fresh mushrooms
• 2 tablespoons plus 4 teaspoons butter, divided
• 4 hamburger buns, split
• Optional toppings: Tomato slices, lettuce leaves, dill pickle slices, ketchup and mustard

Method

1. Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly.
2. Shape into four 1/2-in.-thick patties.
3. In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°.
4. Remove from heat; keep warm.
5. Add bun tops to skillet; toast until golden brown.
6. Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.

Recipe Credits: tasteofhome

4. Healthier Pad Thai

Ingredients

• Olive oil – 1 Tbsp
• Garlic cloves, crushed – 3
• Chilli paste – 1 tsp
• Chicken breast, cut into strips – 400 g
• Stir-fry vegetables – 750 g
• Reduced-salt soy sauce – 1 Tbsp
• Rice noodles – 4 1/2 cups
• Mung bean sprouts – 1 cup
• Fresh coriander, chopped
• Lime or lemon, cut into wedges – 1

Method

1. Cook noodles according to packet instructions.
2. Heat oil in a large frying pan or wok over a high heat. Add garlic, chilli and chicken, and stir-fry for 2 minutes.
3. Add stir-fry vegetables and soy sauce. Cook for 2-3 minutes, stirring regularly, or until chicken is cooked through. Toss through noodles and cook for a further 2-3 minutes.
4. Divide between four plates and top with mung bean sprouts and coriander. Serve with lime wedges.

Recipe Credits: woolworths

5. Tuscan Ham & Bean Soup

Ingredients

• Ham hock – 1
• Water, warm – 1.5 litres
• Large onion, chopped roughly – 1
• Garlic, crushed – 4 cloves
• Carrots, cubed – 2
• Large potato, cubed – 1
• King vegetable soup mix – 1 packet
• Mixed herbs – 2 tsp
• Butter beans, drained – 420 g
• Cabbage or spinach, shredded – 3 cups
• Salt and pepper to taste

Method

1. Into a large pot, place the ham hock. Add the water and bring to a simmer.
2. Add in the onion, garlic, carrots, potato, soup mix and dried herbs, simmering for 1 ½ hours.
3. Add in the butter beans and continue cooking for 30 minutes. Remove the hock. When cool enough to handle, cut off the ham and then dice.
4. Add the chopped ham and spinach or cabbage to the soup, heating through to wilt.
5. Season with salt and pepper to taste and serve hot.

Recipe Credits: woolworths

Incorporating budget-friendly meals into your routine doesn’t mean compromising on taste or nutrition. With a little creativity and mindful shopping, you can enjoy a diverse range of dishes that are both satisfying and easy on your wallet. These 20 recipes are proof that cooking on a budget can be exciting and flavorful, offering options that cater to various tastes and dietary needs. So, whether you’re cooking for yourself, your family, or friends, these recipes will help you enjoy great food while staying within your budget—proving that delicious meals don’t have to come with a hefty price tag!