Cheap Meal Ideas
Cheap Foods
by Kat Kinsman
Everyone's pinching pennies these days, but that doesn't mean you can't still feast. We're sharing our favorite ways to make the most of inexpensive ingredients.
Have a tried and true recipe for budget-conscious cuisine? Share it in the comments.
Rice
Bring a bit of pizzaz to plain white rice by subbing in fruit juice or broth for some or all of the water. Or, add a little texture to the mix with basmati, jasmine, Arborio or different mixes of wild rice. You don't have commit to a mega-sized sack of it. Just head over to your local health or international food store; they usually sells grains in bulk, so you can mix, match, and buy as much or as little as you'd like, often for just pennies.
Explore our rice recipes
Boxed Mac & Cheese
We like to amp up the tangy factor with a couple of spoonfuls of mustard, and a pinch of nutmeg if there's some on hand. Crumble some crackers or breadcrumbs over top and call it a "macaroni gratin." And if you're caught short on milk, don't fret. Sub in half the quantity of milk with water, or just use extra butter.
Make mac & cheese at home tonight
Dried Pasta
Doll up your pasta with this easy cheese sauce. Just melt one tablespoon of butter in a saucepan over low heat and gradually whisk in one tablespoon of flour and a small pinch of salt. Stir this paste together for 2-3 minutes, and slowly pour in cup of milk, stirring constantly until it's thickened. Then stir in two grated tablespoons of your favorite cheese. Or skip the cheese and whisk in handful of chopped herbs, a sprinkle of nutmeg, seasoned salt, sauteed garlic, or even chunks of fresh tomato to make it a "pink" sauce. You can also skip sauce entirely and go with a drizzle of butter or olive oil, a pinch of kosher salt and a pinch of snipped herbs.
Explore our pasta recipes
Canned Tuna
Tuna is packed with lean protein and omega-3, and all that goodness doesn't have to be undone by a tidal wave of mayo. Opt for the water-packed variety, and toss it with tomatoes, a vinaigrette dressing and wild rice or over lettuce for a fresh, flavored-packed salad. Mix it with a dash of olive oil, olive slices and hard boiled eggs for a nicoise-like sandwich filling, or sub it in for the beef or other meats in pot pies and pasta recipes.
Browse our tuna recipes
Canned Soup
Bulk up canned soup with a handful of quick-cooking rice, or pre-cooked pasta. Veggies may cost a pretty penny at the grocery store these days, so seek out your local farmers market or food co-op and pick a few sweet peppers, local tomatoes, squash or eggplant and roast the slices with a little bit of olive oil in your oven. They'll make even plain old tomato soup taste like a million bucks.
Browse our soup recipes
Frozen Pizza
Speaking of home-roasted veggies, they're perfect for making a store-bought frozen cheese pizza taste like take-out. You can also sprinkle on a bit of grated cheese and diced, sautéed or roasted garlic. Fresh herbs can also deepen the flavor. Pick up a few pots at your local nursery or grow them from seed on a sunny windowsill. Both options are quite inexpensive, and you'll always have the very freshest herbs on hand.
Buy the best frozen pizza
Whole Chicken
Learn how to cut up a whole bird, and you'll never shell out for chicken breasts again. Get serious bang for your buck by using the bones to make rich, delicious chicken stock to use as a base for soups and stews. It tastes much better than the canned stuff, and it can be frozen in an ice cube tray for use whenever you need it.
Our celebrity chef Curtis Stone demonstrates how to cut up a whole bird
Learn how to cook chicken
Browse our chicken recipes
Eggs
Break out of your culinary shell and learn to make quiche or a savory tortilla espanola. They're simple to make, filling, and elegant at any meal. And while you're at it, expand your repertoire of egg techniques. Have you ever coddled, shirred or pickled eggs? Time to get cracking!
Learn how to cook eggs
Browse our egg recipes
Potatoes
Is there anything these tubers can't do? We love 'em whipped, mashed, baked and boiled, but we're especially fond of rosti potatoes, the aforementioned tortilla espanola, and most of all a big, bubbling pot of potato soup. Bring on the cold weather!
See the best mashed potato dishes ever
Browse our potato recipes
Recent Comments
Asterlekar 07:58:06 PM Oct 19 2009
Clap your hands three times and say the person you want to be with forever. Then post this to 7 pages and this Monday that person will suddenly realize how much you mean to them....you dont do this to a person who will think the opposite. It worked for me! Just try it!
Fricky1924 12:00:21 AM Oct 19 2009
I would enjoying writing a thank-you note to some friends. Could you help me?
Nvbray 05:59:45 AM Oct 12 2009
I just had to share this...I discovered the SEITENBACHER vegetable broth !! all Natural..suitable for vegans.NO Fat/oil.or additives/colesterol/meat free/GLUTON FREE/ which is a huge benefit..you can add it to almost anything..pasta, rice, soups, or simply boil some water and add it according to taste..NO CALORIES !! YEAH you can find it in most health food stores $5.99 and has enough for 40 cups. or go to Seitenbacher.com and order it..so a great find and bargain..so convenient too. Good Luck and enjoy.
teechbiz@yahoo.com 05:16:07 AM Oct 12 2009
to save money I check out blogs like ThriftyMaven.com that contain money saving tips and thrifty recipes.
SewGirlJudyK 02:22:30 AM Oct 12 2009
Guess I've kind-of monopolized this forum... sorry! I just LOVE to cook! :)
SewGirlJudyK 02:21:27 AM Oct 12 2009
Soup cont'd: to facilitate fat removal, chill. From here, you can make soup or freeze the contents for another day. Sometimes I do put the top of the broth it in a cube tray to use to season things or de-glaze a pan, other times I separate the meat from the broth to add meat to a dish that I'm short on, and use the broth for a sick child that doesn't feel like eating much other than a nutritious broth. You can cook your rice in it, with or w/out the meat, and season accordingly. To make soup, empty entire contents into pot, cover and bring to a simmer. Stir together a cup of flour, one egg and one egg of water (two halves). Roll out on a well floured board, thin for noodles, 1/4" thick for dumplings. Sprinkle generously with flour, and cut when you are ready to drop into simmering pot. Cook noodles about 15 min. and dumplings about 20, till they are as done as you like them. Cover the dumpling pot, leave the cover off for noodles. Immediately before serving, I pour in some m
SewGirlJudyK 02:19:56 AM Oct 12 2009
One more...My hubby used to think the chicken carcass should go in the trash. Now he sets it aside for me to make yummy soup or broth : ) Great when someone gets a sore throat, or for a FAST meal! After dinner, put the carcass and skin in a pot almost covering with water. If it's a savory chick, just leave the "stuffin" in it, remove the fruit if it's a fruity one, and add the savories (onion, celery, garlic, thyme), and a few drops of vinegar to help pull the minerals out of the bone into the broth. No one will ever know it's there, guaranteed. Very healthy. Let the chicken simmer w/lid cracked till you're off to bed, then turn it off and refrigerate it. Next morning or evening, with two dinner plates, remove the chicken parts to the plates. Give the pets the skin and or cartilage (we can eat that too if it's squishy enough), pitch the bones. Be sure to pick the back and neck well, best part of the chick you know. Pour into a tall container (I use a quart jar) to facilitate
SewGirlJudyK 02:18:58 AM Oct 12 2009
continued:orange, lemon, apple ~ never tried banana ;) If using citrus fruit, zest it first. Put the zest in a little hot water and steep like tea. Then add honey or sugar to taste and boil to reduce and thicken the sauce. Add 2T butter and stir quickly until the sauce looks a bit thicker. Use this to paint on your chicken that last 15 min. OUTSTANDING!
SewGirlJudyK 02:13:36 AM Oct 12 2009
Roast Chicken EZ and Soup or Base Turn oven to 450. Put a newspaper on the counter, top it with 2 or 3 paper towels, get out some string and scissors. Wash, then dry the chicken w/the toweling. Rub it with coarse salt if you have it, salt the inside. For savory roasted chick, break a stalk of celery and insert it in the cavity with a piece of onion, clove of garlic and some tarragon, sage or thyme. Tuck the wing tips under the back, tie the feet together or, I just slit the skin on either side of the cavity and run the "feet" through the slit for an easy and pretty crossed leg chick. Oil the chicken. Put it in a heavy skillet and into the oven she goes! Set timer for 15 min, reduce heat to 350 for another 35-45 min. depending on the size of the chicken. It will be done when the legs move about easily. For fruity roasted chick, instead of throwing out that fruit that is getting old or has a spot, use it to flavor your chicken! Pears and cranberries, orange, lemon, apple ~ nev
BBBCORBETT 12:56:06 AM Oct 12 2009
I love green beans any way you can fix. pernal plain
