Everywhere you look, it seems the cost of a decent meal is rising. Last year, food prices 5.8% according to USDA dataSo it’s no wonder that many people are looking for ways to save money on food.
Fast food chains are cashing in on budget-conscious customers, with several popular chains offering great value meals at wallet-friendly prices. It seems $5 is the new magic number for lunch and dinner. Axios.
But you don’t have to go to the drive-thru to get a satisfying meal at a low price.
We asked the nutritionists at MyFitnessPal to share their favorite recipes for quick, easy, healthy, homemade meals that cost under $5.
Here you’ll find a day’s worth of budget-friendly meals, carefully selected by a nutritionist to help you meet your daily macro and calorie goals. With less than six ingredients each (not including spices), they’re not only budget-friendly but easy to make.
Find more home cooking inspiration here MyFitnessPal AppContains over 2,000 recipes!
Note: The exact cost per serving may vary depending on your location, where you shop, and the brand and product you purchase.
breakfast
The total cost for this recipe is $6.55, which works out to just $3.27 per serving.
Sweet potato and beet hash with eggs
Number of people: 2
material:
- 2 cups diced sweet potatoes (2 medium sweet potatoes)$1.98)
- 2 cups diced beets (1 pound beets)$3.49)
- 2 teaspoons dried sage ($0.48)
- 2 teaspoons olive oil ($0.14)
- 2 eggs ($0.46)
direction:
- Place the diced sweet potatoes and beets in a steamer pot and steam in boiling water for about 10 minutes until the vegetables are tender. Transfer the vegetables to a large bowl and let cool until no longer steaming.
- Stir sage into sweet potato mixture.
- Add the olive oil to a large nonstick or greased cast iron skillet over medium-high heat. When the pan is hot, add the sweet potato mixture and cook, stirring once or twice, for about 4 minutes. Spread the warm vegetables in the pan, pressing lightly to form an even layer.
- Make wells in the vegetables on both sides of the skillet and crack the eggs into the wells. Reduce the heat to medium-low. Cover the skillet and cook, without moving, for about 4 to 5 minutes, until the egg whites are set and the yolks are still soft-cooked. If you want the egg to be firmer, use a spatula to flip the egg and the beets underneath it and cook for an additional minute.
- Serve immediately with a drizzle of hot sauce, if desired.
Nutrition facts:
Serving Size: Calories: 373; Total Fat: 9g; Sodium: 267mg; Total Carbohydrates: 61g; Dietary Fiber: 13g; Sugar: 22g; Protein: 13g
lunch
Smashburger Tacos
The total cost for one serving of this satisfying lunch is just $2.55.
Serving Size: 1 | Serving Size: 2 tacos
material:
- 4 ounces ground turkey ($1.08)
- 2 corn tortillas ($0.16)
- 2 ounces sliced ​​or shredded cheddar cheese ($0.74)
- 1 ounce pickle chips ($0.21)
- 1/2 cup shredded lettuce ($0.08)
- 2 tablespoons salsa ($0.28)
direction:
- Season the ground turkey with salt and pepper and divide in half. Roll each half into a 2-inch ball.
- Heat a nonstick skillet over medium heat and place the turkey bowl in the center. Place a tortilla on top of the turkey bowl. Using a spatula, press the tortilla down until it is flat against the turkey. (It’s important that the turkey is flat so it cooks all the way through.)
- Broil for 3 minutes, then flip. Add cheese to turkey and cook, covered, for about 1 minute until cheese is melted. Remove from heat and add 2 pickle chips, half the shredded lettuce, and 1 tablespoon salsa.
- Repeat the same process with the remaining ingredients.
- Fold it like a taco and enjoy.
Nutrition facts:
Serving Size: Calories: 309; Total Fat: 21g; Sodium: 569mg; Total Carbohydrates: 12g; Dietary Fiber: 2g; Sugar: 2g; Protein: 18g
dinner
Whole Wheat Pesto Pasta with Chicken Sausage and Vegetables
The total price for this dinner for four is $13.24, making it a bargain meal at $3.31 per person.
Number of participants: 4
material:
- 8 ounces whole wheat spaghetti ($0.72)
- 1 teaspoon olive oil ($0.07)
- 12 oz Italian chicken sausage ($5.52)
- 1/2 cup store-bought pesto sauce ($1.94)
- 7.5 cups fresh spinach ($1.50)
- 1 pint of cherry tomatoes (halved)$3.49)
direction:
- Bring a pot of water to a boil and cook the pasta according to package directions, reserving about ¼ cup of the pasta water.
- While the pasta is cooking, heat the olive oil in a nonstick skillet over medium heat. Add the sausage and sauté until cooked through and beginning to brown, about 5 minutes.
- Add the spinach and tomatoes and continue cooking until the spinach is wilted and the tomatoes are slightly softened.
- Mix the cooked pasta with the pesto. If you prefer a thinner sauce, add the reserved pasta water, 1 tablespoon at a time, and mix until you reach the desired consistency. Divide among 4 bowls to serve.
Nutrition facts:
Serving Size: Calories: 572; Total Fat: 40g; Sodium: 684mg; Total Carbohydrates: 47g; Dietary Fiber: 7g; Sugar: 5g; Protein: 34g
dessert
Three-ingredient mango sorbet
The total cost for this recipe is $9.57, or just $1.20 per delicious serving.
Serving Size: 8 | Serving Size: 1/2 cup/75g
material:
- 2 ripe mangoes (20 ounces or 550 g)$5.98)
- 1 can (13.5 fl oz/400 ml) coconut milk$2.79)
- Juice and zest of 1/2 orange ($0.40)
- 2 tablespoons honey (optional)$0.40)
direction:
- Place the mango on a cutting board with the narrow side facing you. Cut off the right side of one of the mangoes, avoiding the hard seed in the center of the fruit. Flip the mango over and cut off the side opposite the flat center seed. Cut the mango flesh into 1-inch wide pieces. Cut off and discard the skin. Cut off more flesh from the top and bottom of the fruit and place in a blender. Repeat with the other mango. Discard the seed.
- Add the coconut milk, orange juice, and orange zest to a blender. Blend until smooth. Pour through a fine sieve into a freezer-safe baking dish or non-reactive metal baking dish and freeze until firm, approximately 5 hours.
- Let the frozen mixture sit at room temperature for 5 to 10 minutes. Break the mixture into small pieces with a fork and add to a blender. Stop the blender once or twice to stir the frozen chunks with a rubber spatula or wooden spoon until the mixture is smooth and the ice crystals are broken down. Serve immediately or store in an airtight container for up to 2 months. If the sorbet is too hard to scoop, let it soften slightly at room temperature.
Nutrition facts:
Serving Size: Calories: 144; Total Fat: 8g; Saturated Fat: 7g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 19g; Dietary Fiber: 1g; Sugars: 15g; Protein: 1g
