61 Cheap Dinner Ideas That Do the Most With the Least
Looking for some cheap dinner ideas? Sure, we all are—and we wholeheartedly believe that you can cook well while spending less. Whether you’re saving money for rent, future travel plans, or because the cost of everything is just too damn high, you can still make a delicious dinner. It just takes some clever techniques and inexpensive ingredients such as rice, pasta, beans, frozen produce, and chicken thighs. Turn your stash into spicy one-pot kimchi and squash mac and cheese, the ultimate comfort food; pantry-staple pasta; or turmeric-infused red lentils and spinach.
Here are our favorite ways to prove that a cheap meal can also be the best meal.
Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness1/61Pasta With 20 Cloves of Garlic
The cheap and delicious meal to begin our collection of cheap dinner ideas is comprised of mainly pasta and garlic. Toasted nutritional yeast, full of umami, also pushes this easy recipe into a deeply savory, deeply tasty zone.
- Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua2/61
Smoky, Spicy Creole Red Beans and Rice
The relatively long ingredient list—kidney beans, bell peppers, celery, parsley, rice—might not read as a budget meal, but the most expensive item is the andouille sausage. Plus, you can feed six people with this one dish.
- Photo by Emma Fishman, Food Styling by Susie Theodorou3/61
Vegetarian Enchiladas
Beans, beans, they’re good for your heart—and also your wallet. These veggie enchiladas feature a charred tomatillo salsa verde, Cotija cheese, and, yes, creamy pinto beans. (That same filling would work well in burritos, too.)
- Photo by Emma Fishman4/61
BA’s Best Chicken Parmesan
Although you’re only using four breasts, this chicken parm recipe will feed up to eight people. If there happen to be leftovers, that meat and mozzarella and marinara make for a great sandwich the next day.
- 5/61
One-Skillet Chicken Pot Pie
Store-bought puff pastry and a pre-cooked rotisserie chicken are two very helpful shortcuts when it comes to this one-pot meal. PS. We also developed a soup version of chicken pot pie, just for fun.
- Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Marina Bevilacqua6/61
Lemony Zucchini With Sour Cream and Dill
Giving chunky zucchini pieces a hard sear develops lots of texture and color while minimizing sogginess. The dilly sour cream provides a garlicky counterpart.
- Photo by Alex Lau, styling by Sean Dooley7/61
Chicken and Green Bean Stir-Fry
When you need a weeknight-friendly recipe that doubles as a cheap dinner idea, stir-fry is the answer. The method is really just about cooking whatever ingredients you’ve got over high heat, seasoning them, and serving them with rice.
- Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Nicole Louie8/61
Kimchi Quesadillas
Is there ever a bad time for a quesadilla? This one is easy, cheesy, and a smart way to finish up that jar of kimchi hanging out in the fridge.
- Photograph by Isa Zapata, Food Styling by Mieko Takahashi9/61
Crispy Baked Tofu Nuggets
Although we (and most of our readers) love the mixture of nutritional yeast, garlic powder, and onion powder on these vegan nuggets, one commenter was less impressed. If you too crave something bolder, try the method with taco seasoning instead.
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Tomato-Roasted Onions With So Much Paprika
The humble onion is given center stage in this cheap meal. Seared, then gently roasted with paprika and tomato paste, these onions prove they have star quality.
- Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness11/61
Creamy Pumpkin Pasta
Transform a can of pumpkin purée into a near-instant pasta sauce—no slow cookers here— that delivers major fall feels. Bonus: Leftovers will keep in an airtight container in the refrigerator for two to three days.
- Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley12/61
French Onion Tart
With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this tart packs the depth of French onion soup into every bite. Cut it into larger slices than the picture shows and serve each alongside a green salad and you’ve got dinner.
- Photograph by Elizabeth Coetzee, Prop Styling by Emma Ringness, Food Styling by Emilie Fosnocht13/61
Crispy Tofu With Peanut Sauce
The tofu in this cheap recipe absorbs all of the flavors in the sauce—and there are a lot of them: shallots, ginger, garlic, cumin, red chile, turmeric, coconut cream, and peanut butter.
- Photography by Isa Zapata, food styling by Thu Buser, prop styling by Christina Allen14/61
Melted Fennel Pasta
Cook thinly sliced fennel and onions until they’re golden brown and very soft with a jammy texture and you’ve completely transformed them. It all becomes a sauce you have to make and see to believe.
- Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley15/61
Frizzled-Onion Cabbage Salad
Crunchy fried onions transform a simple cabbage salad into a sensorial delight: hot and cold, crisp and soft, sweet and spicy. Make sure to assemble it just before eating in order to capture those different textures.
- Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Emma Fishman16/61
Chicken Cutlets With Burst-Tomato Sauce
“A recipe like this is exactly why I subscribe to Bon Appétit,” wrote one reader. “This was so flavorful and so easy to whip together, especially on a weeknight.” Well, goodness! We’ll just leave it there.
- Photograph by Isa Zapata, Prop Styling by Tim Ferro, Food Styling Sean Dooley17/61
Burnt Toast Soup With an Egg on It
Perhaps “burnt,” “toast,” and “soup” are not terms you’ve seen in succession before, but we do recommend getting into this cheap dinner idea. When the coffers are dry and so is the bread on the counter, this is the one.
- Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen18/61
Migas
Don’t toss those stale tortillas; scramble them with eggs and give them a second chance at life. This cheap meal requires just a few other ingredients, most of which are already in your kitchen.
- Photo by Laura Murray, Food Styling by Pearl Jones19/61
Sesame Tofu With Broccoli
A garlicky mixture of ginger, soy sauce, brown sugar, and maple syrup cooks down until almost sticky in this riff on a Chinese-American classic (sesame chicken). Where’s the riff part? An untraditional but logical addition to the sauce: tahini.
- Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen20/61
Chickpea and Celery Soup With Chile-Garlic Oil
You might be surprised by just how flavorful a combination of chicken stock, celery, and chickpeas can be. Garlic, red chiles, lemon, and fresh cilantro contribute to making it so—while still keeping it feeling clean.
- Photo by Chelsie Craig, Food Styling by Pearl Jones22/61
One-Pan Chicken Thighs With Burst Tomatoes, Harissa, and Feta
Quick-cooking, budget-friendly, and pretty hard to screw up (that dark meat is automatically juicier), chicken thighs are our default weeknight dinner—and this is our simplest way to prepare them.
- Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Sophie Strangio23/61
Sticky and Spicy Baked Cauliflower
There’s no need to deal with a pot of hot oil or even an air fryer to get crispy cauliflower. These battered, oven-baked florets come out crackly before getting bathed in a sticky-sweet gochujang glaze.
- Photo by Chelsie Craig, food styling by Anna Billingskog24/61
BLT Salad
This is an easy meal that’s also sure to be a family favorite: It’s a BLT turned into a summery salad. (That doesn’t mean, though, that the bread is gone. It means you have croutons.)
- Photo by Emma Fishman, Food Styling by Yekaterina Boytsova25/61
A Better Turkey Chili
Ground turkey is a lean protein that, when simmered with white beans, seasonings, and chipotle chiles in adobo and topped with Greek yogurt, delivers major body and richness.
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Fully Loaded Baked Sweet Potatoes
These baked potatoes—baked sweet potatoes, that is—get the “loaded potato” treatment with roasted chickpeas, broccoli, crumbled feta, and a drizzle of tangy hot sauce-infused yogurt.
- Photo by Laura Murray, food styling by Susie Theodorou27/61
Kielbasa-Cabbage Stir-Fry
The key to stress-free stir-frying is in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Once you do, it comes together in 15 minutes.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Heather Greene28/61
Chicken Piccata
If you’re not a fan of boneless skinless chicken breasts, this dinner recipe might convert you. A little bit of flour and butter, garlic, lemon juice, and capers, and you've got a super savory supper. (Say that three times fast.)
- Alex Lau29/61
Slow-Cooked Collard Greens in Olive Oil
What’s more cost-effective and satisfying than a big pot of warm, vinegary collard greens? This cheap recipe leaves out the smoked pork or turkey, which is typical in the American South, and goes heavy on garlic for flavor.
- Photo by Emma Fishman, Food Styling by D'mytrek Brown, Props by Meilen Ceramics30/61
Corn & Chickpea Bowl With Miso-Jalapeño Tahini
This all-star easy dinner recipe will work long after corn has gone out of season. In the winter, just sub in shaved cauliflower or torn kale.
- Photograph by Heami Lee, food styling by Maggie Ruggiero, prop styling by Sophia Pappas31/61
Stir-Fried Noodles With Chicken
Speaking of stir-fry suppers and easy chicken recipes, we found a home for the less-than-perky scallions in your crisper drawer, and it’s here, in this dish.
- Photo by Laura Murray, food styling by Susie Theodorou32/61
Green Curry Lentil Soup
This soup packs in all the ingredients that would make your doctor happy—lentils, sweet potatoes, leafy greens—but the fiery Thai green curry paste keeps things interesting.
- Photo by Laura Murray, Food Styling by Pearl Jones33/61
Sos Pwa Nwa and Mayi Moulen (Black Bean Sauce and Cornmeal)
This Haitian meal consists of sos pwa nwa, black bean sauce enriched with coconut milk, served alongside mayi moulen, a creamy cornmeal porridge flavored with garlic and herbs. Nothing is cozier.
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Broccoli and Egg Fried Rice
Once you get the hang of this basic method, you’ll be able to turn leftover rice and whatever odds and ends you have in the fridge—some rotisserie chicken, roasted veggies, kimchi—into a quick and delicious weeknight dinner.
- Photo by Heami Lee, food styling by Judy Haubert, prop styling by Rebecca Bartoshesky35/61
Garlic Bread Grilled Cheese
You don’t need to meal plan for this one. Open your fridge; take out the cheddar, butter, and bread; and you’re on your way to making the most comforting sandwich in existence.
- Photo by Alex Lau. Food styling by Susie Theodorou.36/61
Sheet-Pan Chicken Meatballs and Charred Broccoli
This family-friendly weeknight dinner takes a cue from Japanese grilled chicken meatballs called tsukune as well as the glossy, sweet-and-sour sauce that comes with them.
- Photo by Alex Lau37/61
Ramen Noodles With Miso Pesto
A classic Italian pesto, this is not. Spinach, cilantro, and miso come together for this uber-green sauce, which dresses, of course, springy ramen noodles.
- Photography by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jamie38/61
Braised Beans and Sardines With Fennel
In this brothy beans recipe, caramelizing fennel, shallots, and lemon builds a base layer that is sweet, tangy, and bright. Tinned sardines add protein and a briny flavor.
- Photo by Laura Murray, Food Styling by Pearl Jones39/61
Tomato and Egg Drop Noodle Soup
A beloved Hong Kong dish with approximately one billion variations, this soup—which relies heavily on fridge and pantry staples—is meant to be a little sweet and a touch sharp.
- Photo by Emma Fishman, Food Styling by Yekaterina Boytsova40/61
Broccoli Cheddar Soup With Cheesy Croutons
Our broccoli cheddar soup is lighter, brighter, and more filling than the kind you’d find in your corporate cafeteria. Its silky texture comes from blended potatoes and broccoli stalks rather than heavy cream.
- Photo by Chelsie Craig, Food Styling by Kat Boytsova41/61
Salad Ramen
You know the Skittles candy catchphrase, “Taste the rainbow”? Well, this is the salad version, with noodles in addition to pink radishes, orange carrots, purple cabbage, and green cucumbers.
- Photo and Food Styling by Emma Fishman42/61
One-Pot Kimchi and Squash Mac and Cheese
This is a “necessity is the mother of invention” kind of recipe born from scant ingredients, an oversupply of kimchi, one pot, and sheer hunger.
- Photo by Laura Murray, Food Styling by Micah Morton43/61
Turmeric and Coconut-Braised Cabbage With Chickpeas
One head of cabbage goes a long way. This recipe, where wedges are bathed in turmeric-accented coconut milk until meltingly tender and sweet, uses just half of one to feed four.
- Photograph by Emma Fishman44/61
Cheesy Winter Squash Gratin
You can make this cheesy squash gratin with virtually any winter squash, but choosing types you don’t need to peel, such as colorful delicata or sturdy acorn, keeps prep to a minimum.
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Marinated Tofu With Brussels Sprouts and Farro
The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet and savory glaze. We like to turn leftover tofu into tacos, for some Japanese-Mexican fusion.
- Photo by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jaime46/61
Sweet Potatoes With Maple Tahini
Toss roasted sweet potato wedges in a sweet and nutty tahini dressing for this quick vegetarian weeknight dinner. And no, it will not break the bank.
- Photo by Chelsie Craig, styling by Molly Baz47/61
Use-It-Up Frittata
This budget meal is about turning leftover side dishes into something totally new. Nearly any roasted vegetable or cooked grain could be worked into a frittata using this method.
- Photo by Laura Murray, Food Styling by Micah Morton48/61
Black-Eyed Pea Masala With Kale
This looks like something that took hours in a crockpot to make, but in reality, the black-eyed peas soak up the flavors of an onion- and tomato-based gravy in under 30 minutes.
- Photo by Laura Murray, food styling by Susie Theodorou49/61
Tuna Salad With Crispy Chickpeas
Tuna salad deserves to be considered a dinner dish, not just a sandwich filling. Let the pan-fried chickpeas and red endive in this recipe convince you.
- Photo by Emma Fishman, Food Styling by D'mytrek Brown50/61
Glazed Sweet Potatoes With Lentils
Creamy mashed potatoes are great, but you know what’s been grabbing our attention lately? Pan-crisped and glazed sweet potatoes. With hearty, almost meaty lentils. And pistachios. Yum.
- Photo by Emma Fishman, Food Styling by D'mytrek Brown51/61
Stovetop Mushroom Lasagna
Purchase lasagna noodles, mushrooms, mozzarella, and Parmesan. The rest of the ingredients for this cheap dinner recipe are already in your fridge or pantry.
- Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Tim Ferro52/61
Tuesday Night Meatballs
One style of cheap meals: recipes chosen with their leftovers in mind, making two meals out of one. For example, these ground beef meatballs and their tomato sauce make for a great hoagie filling the next day.
- Alex Lau53/61
Tofu and Kimchi Stew
If you've already got miso in your fridge and don't want to spend on something new, you could use that in this stew recipe instead of gochujang. It will be a whole different vibe, but a vibe nonetheless.
- Photo by Emma Fishman, Food styling by Pearl Jones54/61
Instant Pot Collard Greens
We like to keep these greens a little saucy, but you can simmer them until the liquid is slightly reduced if that’s what you prefer. Serve it with a poached egg and a slice of bread for a good cheap meal.
- Alex Lau55/61
Tomato Grilled-Cheese Soup
Easy homemade tomato soup is an upgrade to the canned stuff, but we don't judge. Try pouring the soup directly over the sliced sandwich for an irresistible comfort food.
- Alex Lau56/61
Udon With Chicken and Garlicky Peanut Dressing
The dressing—peanut butter, soy sauce, vinegar, honey, garlic, and vegetable oil—is one you’re going to want to make again for other salads (or even as a dip for crudités or a sandwich spread).
- Photograph by Isa Zapata, Food Styling by Thu Buser57/61
No-Fail Roast Chicken With Lemon and Garlic
Consider this roast chicken your Sunday dinner. And then your Monday lunch, too. You can turn the leftover meat into pulled chicken sandwiches or a chicken noodle salad.
- Photo by Alex Lau, Food Styling by Susie Theodorou58/61
Marinated Lentils With Crunchy Vegetables
Do not underestimate the potential of the often underrated legume, the lentil, a key ingredient when it comes to filling but cheap meals.
- Photo by Chelsea Kyle59/61
Adult Mac and Cheese
Our creamy, almost Alfredo pasta-looking stovetop mac and cheese is about as easy as opening one of those little boxes of shells and powdered sauce—but a lot more delicious.
- Alex Lau60/61
The BA Smash Burger
Freeze half of these burgers to pull out during those times when you get the craving for fast food. Just add heat; you already paid.
- Photo by Emma Fishman, Food Styling by Yekaterina Boytsova61/61
Lemony Chicken and Orzo Soup
This cheap dinner idea—the classic chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill—has kept us warm many a winter’s day.
