8 Cheap Meal Plans for Saving Time and Money

Last updated on December 15th, 2025

Eating well doesn’t have to break the bank! I’ve put together these affordable, delicious meal plans that are perfect for anyone looking to save money without sacrificing taste and flavor. Each recipe is simple yet satisfying, with ingredients you can find at most grocery stores.

1. Lentil and Vegetable Curry

This hearty curry costs approximately $1.50 per serving and delivers incredible flavor with minimal effort.

Ingredients

• 1 cup dried red lentils
• 1 onion, diced
• 2 carrots, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 can diced tomatoes
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro (optional)
• 2 cups rice for serving

How to Make

1. Rinse lentils thoroughly under cold water.
2. In a large pot, sauté onion until translucent, about 5 minutes.
3. Add garlic and cook for 30 seconds until fragrant.
4. Add curry powder and cumin, stir for 1 minute.
5. Add lentils, carrots, bell pepper, diced tomatoes, and broth.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
7. Season with salt and pepper.
8. Serve over rice and garnish with cilantro if desired.

Tips

• Make a double batch and freeze in individual portions
• Pre-chop all vegetables on Sunday for quicker weeknight cooking
• This curry actually tastes better the next day as flavors develop
• For added protein, stir in a handful of spinach during the last minute of cooking

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2. Sheet Pan Chicken and Roasted Vegetables

At about $2.75 per serving, this versatile sheet pan meal is perfect for busy weeknights.

Ingredients

• 1.5 lbs chicken thighs (bone-in, skin-on for more flavor)
• 1 lb potatoes, cut into 1-inch pieces
• 2 carrots, cut into chunks
• 1 large onion, cut into wedges
• 3 tbsp olive oil
• 2 tsp dried herbs (rosemary, thyme, or Italian seasoning)
• 3 garlic cloves, minced
• Salt and pepper to taste
• Lemon wedges for serving

How to Make

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes, carrots, and onion with 2 tbsp olive oil, half the garlic, and half the herbs.
3. Spread vegetables on a large baking sheet.
4. In the same bowl, toss chicken with remaining oil, garlic, and herbs.
5. Place chicken on top of vegetables, skin side up.
6. Roast for 35-40 minutes until chicken is cooked through and vegetables are tender.
7. Serve with lemon wedges.

Tips

• Buy chicken in bulk when on sale and freeze in meal-sized portions
• Cut vegetables ahead of time and store in water to prevent browning
• Use different vegetable combinations based on what’s in season or on sale
• Leftovers make excellent lunch bowls with a dollop of yogurt

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3. Black Bean and Corn Enchilada Casserole

This meatless option costs around $1.25 per serving and is packed with protein and flavor.

Ingredients

• 2 cans black beans, drained and rinsed
• 1 cup frozen corn
• 1 can diced tomatoes with green chilies
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 tsp cumin
• 1 tsp chili powder
• 12 corn tortillas
• 1 cup enchilada sauce
• 1 cup shredded cheese (use less expensive varieties like cheddar)
• Optional toppings: sliced green onions, cilantro, sour cream

How to Make

1. Preheat oven to 350°F (175°C).
2. In a skillet, sauté onion and bell pepper until soft.
3. Add garlic and cook for 30 seconds.
4. Stir in beans, corn, diced tomatoes, cumin, and chili powder. Cook for 5 minutes.
5. In a 9×13 baking dish, layer: 4 tortillas (torn to fit), 1/3 bean mixture, 1/3 enchilada sauce, 1/3 cheese.
6. Repeat layers twice more.
7. Bake for 25-30 minutes until heated through and cheese is bubbly.
8. Let stand for 5 minutes before serving.

Tips

• This casserole freezes beautifully – make two and freeze one
• Save money by making your own enchilada sauce with tomato sauce and spices
• Add any vegetables that need to be used up from your fridge
• Divide into individual portions for grab-and-go lunches

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4. Pasta e Fagioli Soup

At just $1.00 per serving, this Italian-inspired soup is comforting and filling.

Ingredients

• 1 cup dried beans (navy or cannellini) or 2 cans beans, drained
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 6 cups vegetable or chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 cup small pasta shapes
• 2 tbsp olive oil
• Salt and pepper to taste
• Grated parmesan for serving (optional)

How to Make

1. If using dried beans, soak overnight and cook until tender. Drain and set aside.
2. In a large pot, heat olive oil and sauté onion, carrots, and celery for 5 minutes.
3. Add garlic and cook for 30 seconds.
4. Add tomatoes, broth, herbs, and beans. Bring to a boil.
5. Reduce heat and simmer for 15 minutes.
6. Add pasta and cook until al dente, about 8-10 minutes.
7. Season with salt and pepper.
8. Serve with a sprinkle of parmesan if desired.

Tips

• Cook the pasta separately and add to individual portions to prevent it from getting mushy
• Make a big batch on Sunday for lunches throughout the week
• This soup thickens when stored – add a splash of broth when reheating
• Freeze in silicone muffin trays, then transfer to bags for portion-controlled servings

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5. Breakfast-for-Dinner Frittata

This versatile egg dish costs about $1.75 per serving and is perfect for using up leftover vegetables.

Ingredients

• 8 eggs
• 1/4 cup milk
• 2 cups assorted vegetables (potatoes, bell peppers, spinach, mushrooms, etc.)
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup shredded cheese (whatever is on sale)
• 2 tbsp olive oil
• Salt and pepper to taste
• Herbs of choice (thyme, parsley, chives)

How to Make

1. Preheat oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil and sauté onion until translucent.
3. Add vegetables and cook until tender, about 5-7 minutes.
4. Add garlic and cook for 30 seconds.
5. In a bowl, whisk eggs, milk, salt, pepper, and herbs.
6. Pour egg mixture over vegetables in the skillet.
7. Sprinkle cheese on top.
8. Cook on stovetop for 3-4 minutes until edges begin to set.
9. Transfer to oven and bake for 12-15 minutes until eggs are fully set.
10. Let cool slightly before slicing.

Tips

• Choose vegetables that are in season or on sale
• Make mini frittatas in a muffin tin for grab-and-go breakfasts
• Pair with a simple side salad for a complete meal
• Frittata tastes great cold, making it perfect for packed lunches

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6. Sweet Potato and Black Bean Chili

At approximately $1.35 per serving, this hearty vegetarian chili is perfect for meal prep and gets better with time.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 2 cans black beans, drained and rinsed
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 cup vegetable broth
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Optional toppings: diced avocado, cilantro, lime wedges, sour cream

How to Make

1. In a large pot, sauté onion and bell pepper until soft, about 5 minutes.
2. Add garlic and cook for another 30 seconds until fragrant.
3. Add sweet potatoes, beans, diced tomatoes, and broth.
4. Stir in all spices and bring to a boil.
5. Reduce heat and simmer for 25-30 minutes until sweet potatoes are tender.
6. Taste and adjust seasonings as needed.
7. Serve with your choice of toppings.

Tips

• Buy sweet potatoes when they’re on sale and store in a cool, dark place
• Freeze individual portions in freezer-safe containers for up to 3 months
• Add a handful of quinoa during cooking for extra protein
• Use this chili as a filling for burritos or as a topping for baked potatoes

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7. Mediterranean Tuna Pasta Salad

This refreshing pasta salad costs about $1.60 per serving and makes a perfect lunch option.

Ingredients

• 8 oz pasta (any shape, whole wheat recommended)
• 2 cans tuna in water, drained
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup olives, sliced (optional)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)

How to Make

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine pasta, tuna, cucumber, bell pepper, red onion, tomatoes, and olives.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
4. Pour dressing over pasta mixture and toss to combine.
5. Gently fold in feta cheese if using.
6. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Tips

• Store this salad in the refrigerator for up to 4 days
• Prepare all components separately if making for the whole week, then combine individual portions the night before
• Add a handful of spinach or arugula just before eating for extra greens
• Canned tuna often goes on sale – stock up when the price is low
• For a vegetarian version, substitute chickpeas for tuna

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8. One-Pot Rice and Sausage Skillet

At around $2.00 per serving, this hearty one-pot meal is filling and customizable based on what’s on sale.

Ingredients

• 1 lb smoked sausage (polish, kielbasa, or whatever is on sale), sliced
• 1 onion, diced
• 2 bell peppers, diced
• 2 cloves garlic, minced
• 1 1/2 cups rice
• 3 cups chicken broth
• 1 can diced tomatoes
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 2 cups frozen mixed vegetables
• 2 tbsp chopped fresh parsley (optional)

How to Make

1. In a large skillet or Dutch oven, brown sausage over medium heat for 3-4 minutes.
2. Add onion and bell peppers and cook until softened, about 5 minutes.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in rice, coating it with the oils in the pan.
5. Add broth, diced tomatoes, and all seasonings.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Add frozen vegetables, stir gently, cover, and cook for another 5 minutes until rice is tender and vegetables are heated through.
8. Remove from heat and let stand for 5 minutes.
9. Fluff with a fork, garnish with parsley if using, and serve.

Tips

• Look for discounted sausage with a “sell by” date approaching – you can cook it immediately or freeze for later
• Substitute any rice variety based on what you have on hand (adjust cooking time accordingly)
• Use leftover meats instead of sausage to reduce food waste
• This dish reheats beautifully for lunches throughout the week
• For a vegetarian version, use plant-based sausage and vegetable broth

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My Bonus Meal Prep Tips

To have an even easier time when doing meal prep, let m give you some of my tips:

• Shop with a list and stick to it to avoid impulse purchases
• Buy in bulk when non-perishable items are on sale
• Freeze leftover ingredients like herbs, stock, or chopped vegetables
• Prep ingredients for multiple meals at once to save time
• Invest in quality food storage containers for better preservation
• Cook large batches and portion them out for the week
• Use a slow cooker or pressure cooker for hands-off cooking

These budget-friendly meals prove that eating well doesn’t in fact have to cost a fortune. By planning ahead and using simple, versatile ingredients, you can create delicious meals that definitely won’t strain your wallet.

Don’t be afraid to substitute ingredients based on what’s on sale or already in your pantry. With a little planning and creativity, eating well on a budget is absolutely achievable!

Happy cooking!