14 Budget Friendly Dinners the Whole Family Will Eat

Cooking on a tight budget never meant dull food in my kitchen, even back when three hungry kids were emptying the fridge every afternoon. These fourteen dinners rely on inexpensive basics such as beans, rice, eggs, potatoes, canned tomatoes and small amounts of ground beef or chicken, and every one of them feels like comfort food. There are soups, skillet meals, tacos, a casserole and a pizza night in the mix. Before I shop, I check the pantry and freezer first, build the week around what is already there and buy only the fresh things I am missing.

1) Homemade Sloppy Joes

Ground beef simmers with onion, green pepper and a sweet and tangy sauce built from things already in your pantry. The sauce reduces until it is thick and coats every little crumble. Toasting the buns ahead of time keeps them sturdy under all that saucy filling.

Homemade sloppy joes are a cheerful, budget friendly supper the whole family can agree on. I like to serve them with oven fries and a pile of carrot sticks so the plate has some color. Any extra filling stretches into a second meal spooned over baked potatoes or rolled into tortillas with a little cheese.

Ingredients

1 1/2 pounds lean ground beef

1 small onion, finely diced

1/2 green bell pepper, finely diced

2 cloves garlic, minced

1 cup ketchup

1/2 cup water

1 tablespoon brown sugar

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

1/2 teaspoon chili powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

6 hamburger buns, toasted

Swap in ground turkey to save a little money, and add a teaspoon of oil to the pan since it is so lean. If you are cooking for two, freeze half the filling flat in a zip top bag so it thaws quickly for another night. A splash of water loosens any leftovers that have thickened up in the fridge.

Instructions

Get a big skillet good and hot on medium high. Cook the beef 5 to 6 minutes, breaking it apart into small bits with a spatula as it browns.

Stir in the bell pepper and onion and keep cooking another 4 to 5 minutes, until the vegetables soften and the meat shows no pink and reaches 160F.

Tip the skillet to one side and spoon away the extra grease. Add the garlic and stir for about 30 seconds, until it smells good.

Add the ketchup and water, then the mustard, brown sugar, Worcestershire sauce, chili powder, pepper and salt. Stir until the sauce looks even.

Let it come to a gentle bubble, then turn the heat down to medium low. Simmer 10 to 12 minutes, giving it an occasional stir, until the mixture is thick enough to mound on a spoon.

Taste it and fine tune, with a pinch more brown sugar if you want it sweeter or a squirt of mustard for more tang.

Spoon the filling generously onto the toasted buns and serve at once with pickles, chips or a green salad.

My kids grew up on these every other Thursday, and now Tom and I still make them for two with plenty left over. A pound and a half of beef stretches to six hungry people with very little help.

To make the beef go further, add a can of drained lentils or a cup of minced mushrooms. Cooled filling keeps in the freezer for 3 months in a zip bag.

2) Red Beans and Rice

Kidney beans cook low and slow with smoked sausage and the classic Cajun trio of onion, bell pepper and celery. Crushing part of the beans against the pot makes a thick, creamy sauce with no cream at all. Spooned over white rice, it is filling, cozy and deeply flavorful.

Red beans and rice is a Monday tradition in New Orleans, and it has become one at our house too. A pan of cornbread and a simple green salad make it a full meal for very little money. Leftovers taste even better the next day, so I always pack a container for Tom's lunch.

Ingredients

1 tablespoon vegetable oil

12 ounces smoked sausage, sliced into coins

1 medium onion, diced

1 green bell pepper, diced

2 celery ribs, diced

4 cloves garlic, minced

3 cans red kidney beans, 15 ounces each, drained and rinsed

3 cups chicken broth

1 teaspoon Cajun seasoning

1/2 teaspoon dried thyme

2 bay leaves

1/2 teaspoon black pepper

4 cups cooked long grain white rice

2 green onions, sliced

Rinse the canned beans well to wash off the thick, salty liquid in the can. Andouille brings more heat if your family likes spice, while a mild smoked sausage keeps it friendly for the kids. If the beans get too thick when you reheat them, stir in a splash of broth or water.

Instructions

Warm the oil in a big Dutch oven over medium heat. Brown the sausage coins 5 minutes, turning them so both sides color, then lift them onto a plate and keep the drippings in the pot.

Add the celery, bell pepper and onion and cook 6 to 8 minutes, until tender. Stir in the garlic for 1 minute.

Pour in the broth and add the beans, thyme, bay leaves, Cajun seasoning and pepper. Stir and let it come to a boil.

Reduce the heat and let it bubble gently with the lid off for 25 minutes, stirring from time to time.

Using a big spoon, smash roughly one quarter of the beans up against the pot wall. The broken beans thicken the pot and make it creamy.

Add the sausage back and simmer another 10 minutes, until thick. Pull out the bay leaves and taste before adding salt, because sausage and seasoning blends differ in saltiness.

Ladle the beans over warm rice, scatter green onions on top and pass the hot sauce.

Three cans of beans and a single package of sausage feed my whole crew with leftovers for Tom to take to lunch. It tastes like it simmered all afternoon even though it is ready in about an hour.

For the cheapest version, cook a pound of dried red beans ahead and swap them in for the canned. The flavor improves overnight, and extras keep frozen for 3 months.

3) Pasta Fagioli Soup

Beans, vegetables, a bit of ground beef and tiny pasta tubes all simmer together in a hearty tomato broth. It is thick and filling enough to be dinner on its own, and it costs very little to make. A spoonful of Parmesan on each bowl adds a salty, nutty finish.

Pasta fagioli is a cozy, thrifty soup that feeds a whole table for just a few dollars. A green salad with Italian dressing and a basket of garlic toast make it feel like a restaurant meal. It is hearty enough for hungry teenagers yet gentle enough for the little ones.

Ingredients

1 tablespoon olive oil

1/2 pound lean ground beef or Italian sausage

1 medium onion, diced

2 carrots, diced

2 celery ribs, diced

3 cloves garlic, minced

1 can crushed tomatoes, 28 ounces

6 cups chicken broth

1 can cannellini beans, 15 ounces, drained and rinsed

1 can red kidney beans, 15 ounces, drained and rinsed

1 teaspoon dried Italian seasoning

1 teaspoon kosher salt

1 cup ditalini pasta

1/3 cup grated Parmesan cheese

If you plan on leftovers, cook the ditalini separately and add it to each bowl, because the pasta keeps soaking up broth and turns mushy overnight. Any small pasta like elbows or tiny shells works if you cannot find ditalini. Italian sausage adds more flavor than plain beef without any extra seasoning.

Instructions

Warm the olive oil in a big pot over medium high heat. Brown the beef for 5 to 6 minutes, breaking it into crumbles, until it is cooked through to 160F. Spoon out any extra fat.

Add the celery, carrots and onion and cook 6 to 7 minutes, until they start to soften. Add the garlic and stir for 30 seconds.

Pour in the broth and the crushed tomatoes. Add the salt, Italian seasoning and both cans of beans, then bring it to a boil.

Turn the heat down and simmer 15 minutes to let the vegetables soften and the flavors blend.

Add the ditalini and cook 9 to 10 minutes, stirring frequently so it does not cling to the bottom, until the pasta is tender.

Taste and add salt and pepper as needed. If the soup thickens too much, loosen it with a little water or broth.

Ladle it into bowls, top each with Parmesan and serve with a crusty loaf for dipping.

A big pot of this costs only a few dollars and fills everyone up without needing a side. Nearly everything in it comes right out of my pantry cupboard.

When you expect leftovers, boil the pasta in a separate pot and add it bowl by bowl. If it sits in the soup overnight, it drinks up the broth and goes mushy.

4) Easy Egg Fried Rice

Leftover rice, a few eggs and a bag of frozen vegetables turn into a complete dinner in roughly twenty minutes. Rice from yesterday toasts up a little crispy and drinks in the soy and sesame seasoning. Tender scrambled egg and sweet peas and carrots make each forkful satisfying.

Fried rice is my favorite way to turn odds and ends into a meal everyone enjoys. Serve it in bowls with chopsticks for the grandkids, who think it is great fun. A cup of egg drop soup on the side makes it feel like takeout night at home.

Ingredients

4 cups cold cooked white rice, preferably a day old

3 tablespoons vegetable oil, divided

4 large eggs, beaten

1/2 small onion, diced

2 cloves garlic, minced

1 1/2 cups frozen peas and carrots

3 tablespoons soy sauce

1 teaspoon toasted sesame oil

1/2 teaspoon granulated sugar

1/4 teaspoon white or black pepper

3 green onions, sliced

Spread freshly cooked rice on a sheet pan and chill it uncovered for an hour if you have no leftovers, since warm rice turns mushy in the pan. Keep the heat high and avoid crowding, so the rice fries instead of steaming. Have everything chopped and measured by the stove before you start, because it all moves fast.

Instructions

Crumble the cold rice with your fingers to break up any clumps. Chilled rice is drier, so it fries into separate grains rather than a sticky mess.

Get 1 tablespoon of oil hot in a wok or large nonstick pan on medium high. Add the beaten eggs and scramble them 1 to 2 minutes, just until set, then slide them onto a plate.

Pour another tablespoon of oil into the pan. Cook the onion 2 minutes, then add the frozen vegetables and the garlic and cook 3 minutes, until heated through.

Add the last tablespoon of oil and the rice. Press it into an even layer and leave it 1 minute to toast, then stir and do it again for 3 to 4 minutes total, until hot with a few crisp bits.

In a small cup, stir together the sugar, pepper, sesame oil and soy sauce. Pour it over the rice and toss until every grain is tinted.

Add the eggs back, breaking them into small pieces, along with most of the sliced green onions. Toss for 1 minute.

Serve it hot with the rest of the green onions sprinkled on top.

Fried rice is how I clean out the fridge on Friday nights. It beats takeout on speed and price, and Tom says he likes mine better anyway.

Add any leftover ham, chicken or pork to make it heartier. If all you have is freshly cooked rice, spread it on a sheet pan and refrigerate it for 30 minutes first.

5) Sheet Pan Chicken Thighs and Potatoes

Bone in thighs are one of the best bargains at the meat counter, and they never dry out at high heat. The potatoes cook right underneath and soak up every bit of the chicken drippings. A smoky paprika rub and roasted lemon wedges make it taste far fancier than the price.

Sheet pan dinners mean only one pan to wash, which is my kind of weeknight. A crisp green salad or a bowl of steamed green beans adds something fresh alongside. It also makes an easy company dinner, since you can visit with your guests while it roasts.

Ingredients

6 bone in, skin on chicken thighs, about 2 1/2 pounds

1 1/2 pounds baby potatoes, halved

1 large onion, cut into wedges

3 tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon black pepper

1 lemon, cut into wedges

2 tablespoons chopped fresh parsley

Halve the potatoes so they are all close to the same size, and lay them cut side down for the best browning. For just two people, use a smaller pan with 2 or 3 thighs and the same oven temperature. Thighs are forgiving, so a few extra minutes past 165F only makes them more tender.

Instructions

Preheat the oven to 425F and cover a big rimmed sheet pan with foil.

In a bowl, toss the onion wedges and potatoes with 2 tablespoons of the olive oil, a pinch of pepper and 1/2 teaspoon of the salt. Spread them across the pan.

In a small bowl, stir the oregano, smoked paprika, garlic powder, pepper and the last teaspoon of salt together.

Pat each thigh with a paper towel until the skin feels dry. Rub them with the last tablespoon of oil, then massage the spice blend over every side.

Set the thighs skin side up between the potatoes, giving each one a bit of breathing room. Tuck the lemon wedges into the gaps.

Roast 35 to 40 minutes. The skin should be crisp and golden, the potatoes are fork tender and an instant read thermometer in the thickest part of the chicken shows 165F.

Rest it 5 minutes, squeeze the warm roasted lemons over the pan, sprinkle on parsley and serve straight from the sheet pan.

This is my answer to a night when I want a real dinner and only one pan to wash. The oven handles everything while I set the table or catch up on the phone with my daughter.

Drumsticks are often even cheaper and work just as well. Toss some carrots or broccoli onto the pan for a vegetable, and turn leftover chicken into sandwiches the next day.

6) Black Bean Tacos

Simmered with onion, garlic, chili powder and cumin, canned black beans make a surprisingly tasty taco filling. Mashing half of them gives you a creamy base while the whole beans keep some bite. A squeeze of fresh lime at the end gives them real taco stand flavor.

Meatless taco night saves money, and nobody misses the beef with all these toppings. Set out diced avocado, pickled red onions and a few lime wedges for an extra fresh touch. A side of Mexican rice or a quick corn salad makes it a full, filling plate.

Ingredients

1 tablespoon olive oil

1/2 small onion, diced

2 cloves garlic, minced

2 cans black beans, 15 ounces each, drained and rinsed

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon kosher salt

1/3 cup water

1 tablespoon fresh lime juice

8 small corn or flour tortillas

1 cup shredded cheddar cheese

1 cup shredded lettuce

1/2 cup salsa

1/4 cup sour cream

Warm the tortillas just before serving and wrap them in a clean towel so they stay soft and pliable. Corn tortillas crack less when they are heated until soft and lightly blistered in spots. The bean filling keeps 3 days in the fridge and makes great quesadillas later in the week.

Instructions

Pour the olive oil into a medium pan set on medium. Cook the onion 4 minutes, until it softens and turns lightly golden.

Add the chili powder, cumin and garlic and stir for 30 seconds, just until fragrant.

Add the water, salt and black beans. Let them simmer 5 to 6 minutes, stirring frequently.

With a fork or potato masher, crush about half the beans in the skillet and leave the rest whole. You want it thick enough to scoop, so add a splash of water if it seems dry.

Squeeze in the lime juice, stir and taste for salt.

Heat the tortillas one at a time in a dry pan over medium heat for roughly 30 seconds a side, or bundle a stack inside a moist paper towel and give them half a minute in the microwave.

Fill the warm tortillas with the beans and finish with salsa, lettuce, cheese and a dollop of sour cream. Serve immediately.

Swapping in meatless tacos once a week saves real money over a month, and nobody at my table misses the beef. Two cans of beans feed a crowd for just a few dollars.

Put all the toppings out and let everybody build their own, which keeps even fussy eaters happy. Any extra beans make great quesadillas or a quick lunch bowl.

7) Easy Shakshuka

Shakshuka is a single skillet meal of eggs cooked gently in a spiced sauce of tomatoes and sweet peppers. Cumin and paprika lend warmth and a hint of smoke, and the soft yolks turn the sauce rich and silky. Crumbled feta and parsley sprinkled over the top add a fresh, bright finish.

Shakshuka works for breakfast, lunch or a light supper, and it costs just a few dollars to make. Warm pita wedges and a simple cucumber and tomato salad turn it into a lovely meal. For brunch, I set the skillet in the middle of the table and everyone helps themselves.

Ingredients

2 tablespoons olive oil

1 medium onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika

1/4 teaspoon red pepper flakes

1 can crushed tomatoes, 28 ounces

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

6 large eggs

1/3 cup crumbled feta cheese

2 tablespoons chopped fresh parsley

Crusty bread, for serving

Make the hollows deep enough that each egg stays put, and crack the eggs into a small cup first so you can slide them in gently. Keep the lid on so the tops of the whites set while the yolks stay soft. If the sauce is very thick, add a few tablespoons of water before the eggs go in so it does not scorch.

Instructions

Heat the olive oil on medium in your 12 inch skillet. Add the bell pepper and onion and cook 6 to 8 minutes, until they soften.

Add the paprika, cumin, red pepper flakes and garlic and stir for about 1 minute, until the spices smell toasty.

Add the crushed tomatoes along with the pepper and salt. Simmer 10 minutes, stirring now and again, until the sauce thickens a bit.

Press 6 shallow hollows into the sauce with the back of a spoon and crack one egg into each.

Cover and let the eggs cook gently on medium low for 6 to 8 minutes, until the whites are completely set and the yolks still jiggle. Give it a few more minutes if you prefer firm yolks.

Take the pan off the heat and scatter the parsley and feta over everything.

Bring the skillet right to the table with lots of crusty bread for dipping into the sauce.

Eggs remain one of the most affordable proteins at the store, and this turns a carton of them into something special. It is breakfast for dinner that the adults get just as excited about as the kids.

The tomato sauce can be made up to 3 days early and kept in the fridge. On a busy night, reheat it in the skillet, add the eggs and dinner is ready in about 10 minutes.

8) Classic Tuna Noodle Casserole

Egg noodles, tuna, peas and mushrooms are layered in a from scratch cheddar cream sauce in this old time casserole. Skipping the canned soup gives it a cleaner, fresher taste that even picky eaters notice. Buttered panko on top turns golden and crunchy over the creamy middle.

Tuna noodle casserole brings back memories of my mother's kitchen, and it still feeds a family for very little. A crisp green salad or a plate of sliced tomatoes balances the creamy noodles. It is a perfect dish to bring to a neighbor in need, since it travels and reheats so well.

Ingredients

12 ounces wide egg noodles

3 tablespoons butter

1 small onion, diced

8 ounces mushrooms, sliced

3 tablespoons all purpose flour

2 cups whole milk

1 cup chicken broth

2 cups shredded cheddar cheese, divided

2 cans tuna, 5 ounces each, drained

1 1/2 cups frozen peas

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 cup panko breadcrumbs

2 tablespoons butter, melted

Flake the tuna into big pieces so it does not disappear into the sauce. Canned salmon or leftover chicken make an easy swap if that is what you have. You can assemble it a day ahead, but add the crumb topping right before baking so it stays crisp, and give it about 10 extra minutes in the oven.

Instructions

Grease your 9×13 inch dish and heat the oven to 375F. Boil the noodles in well salted water, pulling them 2 minutes before the package says, and drain.

In a large pot over medium heat, melt 3 tablespoons of butter. Cook the mushrooms and onion 6 to 7 minutes, until the mushrooms brown and their liquid is gone.

Sprinkle the flour over the vegetables and stir 1 minute. Gradually whisk in the broth and then the milk, and keep stirring 4 to 5 minutes, until the sauce coats a spoon.

Take the pot off the heat and stir in the pepper, salt and 1 1/2 cups of cheddar until the cheese melts.

Gently fold in the peas, tuna and noodles. Transfer everything to the baking dish and top with the rest of the cheddar.

Toss the breadcrumbs with the melted butter and sprinkle them evenly over the casserole.

Bake 20 to 25 minutes, until the edges bubble and the crumbs are golden. Let it stand 5 minutes before scooping.

Tuna casserole takes me right back to my mother’s kitchen, and it is still one of the cheapest dinners in my rotation. Two little cans of tuna somehow feed six people.

Put it together without the crumb topping, cover it and refrigerate for up to one day. Add the panko right before it goes in the oven and bake it 10 minutes longer.

9) French Bread Pizza

A loaf of crusty French bread stands in for pizza dough, so there is nothing to knead or wait on. Brushing it with garlic butter and toasting it before adding toppings keeps the base crunchy. Melted mozzarella, Parmesan and whatever toppings you like make it taste like a pizzeria pie at a fraction of the cost.

French bread pizza night is a fun way to let the grandkids make their own supper. Set out bowls of toppings like sliced olives, mushrooms, ham and pineapple and let everyone decorate their own piece. A simple green salad on the side makes it feel like a real meal.

Ingredients

1 large loaf French bread, about 16 inches long

2 tablespoons butter, melted

1 tablespoon olive oil

1 clove garlic, minced

3/4 cup pizza sauce

1/2 teaspoon dried oregano

2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

3 ounces sliced pepperoni

1/2 green bell pepper, thinly sliced

1/4 teaspoon red pepper flakes, optional

Use day old bread if you have it, since it is firmer and holds up better under the sauce. Go easy on the sauce, because too much will soak into the bread no matter how well you toast it. Pat wet toppings like mushrooms dry before they go on so the cheese stays bubbly instead of soggy.

Instructions

Preheat the oven to 425F and cover a large sheet pan with foil.

Split the loaf the long way, then cut each half across the middle to make 4 pieces. Lay them on the pan with the soft sides facing up.

Mix the garlic with the olive oil and melted butter and brush it over the cut surfaces.

Toast in the oven for 5 minutes so the bread firms up and stays crisp once the sauce goes on. Do not skip this step, or the middle can turn soft.

Spread the pizza sauce over each piece and sprinkle with the oregano. Add the pepperoni, bell pepper, mozzarella and Parmesan.

Bake 8 to 10 minutes more, or until the mozzarella bubbles and the crust edges are golden. For browner cheese, broil 1 minute and watch it closely.

Cool for 2 minutes so the cheese settles, add red pepper flakes if you want some heat and cut the pieces smaller for the little ones.

Homemade pizza night costs us far less than delivery, and this is on the table before a delivery driver could find our house. The grandkids love topping their own piece.

Look for day old loaves on the bakery markdown rack, since slightly stale bread makes a sturdier crust. Leftover vegetables or cooked sausage make easy toppings.

10) Sausage and Potato Skillet

Golden potatoes, smoky sausage and colorful bell peppers cook together in a single big skillet for a simple, filling meal. A few minutes in the microwave softens the potatoes first so they only need to crisp in the pan. Melted cheddar over the top pulls the whole skillet together.

This skillet is one of those flexible suppers that works for breakfast too, topped with a fried egg. Serve it right from the pan with a dollop of sour cream and some hot sauce on the side. A simple green salad or sliced fresh fruit balances the hearty plate.

Ingredients

2 tablespoons olive oil, divided

1 1/2 pounds Yukon Gold potatoes, cut into 3/4 inch cubes

14 ounces smoked sausage, sliced into coins

1 medium onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup shredded cheddar cheese

2 tablespoons chopped fresh parsley

Drain the microwaved potatoes well and pat them dry, because wet potatoes will steam and never get crisp. Leave them alone between flips so they can form a golden crust. Use a big 12 inch skillet so everything has room, or brown the potatoes in two batches.

Instructions

Put the potato cubes and 2 tablespoons of water in a bowl that can go in the microwave. Cover it and cook on high 5 minutes, until barely tender, then drain well. This trick saves a lot of skillet time.

Warm 1 tablespoon of the oil in a 12 inch skillet over medium high heat. Brown the sausage 4 to 5 minutes, then move it to a plate.

Add the rest of the oil and the potatoes. Spread them out and cook 8 to 10 minutes, flipping every few minutes, until they are crisp and golden on several sides.

Stir in the peppers and onion and cook 5 minutes, until softened. Add the paprika, garlic, salt, pepper and garlic powder and cook 1 minute more.

Put the sausage back in the pan and toss until everything is hot.

Scatter the cheddar on top, cover the skillet and set it off the heat for 2 minutes so the cheese melts.

Sprinkle with parsley and serve while hot.

It is a genuine one pan supper made from things I nearly always have in the house. It reminds me of a big diner breakfast, and it works just as well at dinnertime.

Slide a fried egg onto each plate to stretch it a little further. Reheat leftovers in a skillet rather than the microwave so the potatoes crisp back up.

11) Bean and Cheese Burritos

Creamy, seasoned refried pinto beans, a scoop of rice and lots of melted cheese fill these hearty burritos. A quick toast in a dry skillet makes the tortillas crisp and golden, a bit like a chimichanga with no frying. A splash of enchilada sauce stirred into the beans gives them a mellow chile richness.

Bean and cheese burritos are one of the best bargains in my kitchen, and kids gobble them up. Add a side of Mexican rice and some sliced cucumbers or corn on the cob for a full plate. Wrapped in foil, they make an easy lunch to grab on the way out the door.

Ingredients

1 tablespoon vegetable oil

1/2 small onion, finely diced

2 cloves garlic, minced

2 cans pinto beans, 15 ounces each, drained and rinsed

1/2 cup water

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon kosher salt

1/2 cup red enchilada sauce or salsa

8 large flour tortillas, 10 inch

2 cups shredded cheddar or Mexican blend cheese

1 cup cooked white rice, optional

Freeze extra burritos before toasting them, wrapped one by one in foil, then bake them from frozen at 350F for 30 to 40 minutes. Avoid overfilling, or the tortilla will tear when you roll it. Keep the skillet at medium so the outside browns while the cheese has time to melt.

Instructions

Heat the oil in a big pan on medium and soften the onion for 4 minutes. Next add the chili powder, cumin and garlic and stir 30 seconds.

Add the salt, water and pinto beans. Simmer 5 minutes, then work them over with a masher, leaving a few small chunks in the mostly smooth beans.

Stir in the enchilada sauce and cook 2 to 3 minutes longer, until the beans are thick and easy to spread.

Microwave the tortillas for 30 seconds so they turn soft and bendable.

Spread roughly 1/3 cup of beans down the middle of each tortilla. Top with 1/4 cup of cheese and a spoonful of rice if you are using it.

Fold the sides in over the filling, then roll each one up snugly from the bottom edge.

Set a clean skillet over medium heat and lay the burritos in seam side down. Cook 2 to 3 minutes a side, until golden and crisp outside with melted cheese inside. Serve with sour cream and salsa.

All eight of these cost less than a single restaurant burrito and they are every bit as filling. When my kids were teenagers, these vanished as after school snacks.

They freeze really well. Wrap each cooled burrito in foil, freeze up to 3 months and reheat at 375F for 25 to 30 minutes.

12) Spaghetti with Meat Sauce

Ground beef, tomatoes, garlic and dried herbs simmer together into a thick, hearty homemade sauce. Letting the tomato paste brown in the pot for a short while builds deeper flavor and removes any metallic edge. It is the kind of saucy spaghetti dinner every family should have on repeat.

Spaghetti night is the easiest way to feed a crowd on a budget, and nobody ever complains. Garlic bread and a big tossed salad are all you need on the side. Leftover sauce makes a great base for a quick pasta bake or meatball subs the next night.

Ingredients

1 tablespoon olive oil

1 pound lean ground beef

1 medium onion, finely diced

4 cloves garlic, minced

2 tablespoons tomato paste

1 can crushed tomatoes, 28 ounces

1 can tomato sauce, 15 ounces

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon granulated sugar

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 pound spaghetti

1/2 cup grated Parmesan cheese

Double the sauce and freeze half in quart containers for an easy dinner later. Simmer it with a Parmesan rind for a deeper, savory flavor, then fish the rind out before serving. Cook the spaghetti just to al dente, since it softens a little more when tossed with the hot sauce.

Instructions

Warm the oil in a big pot over medium high heat. Brown the onion and beef together for 7 to 8 minutes, crumbling the meat with a spoon, until it hits 160F. Pour off the extra fat.

Add the tomato paste and garlic and cook 2 minutes, stirring, until the paste turns a shade darker.

Stir in the tomato sauce and crushed tomatoes, then the basil, oregano, sugar, pepper and salt. Bring it to a simmer.

Turn the heat down, set the lid slightly ajar and simmer 25 minutes, stirring occasionally, until the sauce is thick.

Meanwhile, boil the spaghetti in plenty of salted water until it is al dente. Scoop out 1/2 cup of the cooking water before draining.

Taste the sauce and adjust the seasoning, loosening it with a little of the pasta water if needed.

Toss the noodles with part of the sauce, divide them onto plates, spoon more sauce on top and finish with Parmesan.

Spaghetti night is one of the thriftiest meals there is, and a pot of sauce from scratch is cheaper than a jar. One batch covers dinner and leaves extra sauce for the freezer.

Make a double batch and freeze half in quart containers for as long as 3 months. It makes a fast start for lasagna or baked ziti down the road.

13) Stovetop Mac and Cheese

This creamy stovetop mac and cheese takes about as long as the boxed stuff. A quick butter and flour base thickens the milk so the cheese melts in smooth and never greasy. Sharp cheddar gives it bold flavor and Monterey Jack adds that stretchy, gooey pull.

Creamy mac and cheese is a meal on its own for the grandkids, but I like it next to baked ham or fried chicken for Sunday dinner. Steamed broccoli on the side is a great way to add a vegetable they will actually eat. Set out crumbled bacon, diced tomato or crushed crackers so everyone can dress up their bowl.

Ingredients

1 pound elbow macaroni

4 tablespoons butter

1/4 cup all purpose flour

3 cups whole milk

1/2 teaspoon dry mustard

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1 teaspoon kosher salt

1/4 teaspoon black pepper

3 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

Shred the cheddar and Jack yourself, because bagged cheese is coated to prevent clumping and can make the sauce grainy. Warm the milk slightly before adding it so the sauce thickens faster and stays smooth. Leftovers stiffen in the fridge, so reheat them gently with a splash of milk.

Instructions

Boil the macaroni in a big pot of generously salted water for 1 minute less than the box says. Drain it and set it aside.

Melt the butter in the same pot over medium heat. Whisk in the flour and keep whisking a full minute, until it smells a little nutty.

Gradually pour in the milk, whisking the whole time so no lumps form. Cook 5 to 6 minutes, whisking frequently, until the sauce coats the back of a spoon.

Whisk in the garlic powder, paprika, dry mustard, pepper and salt.

Lower the heat and add the cheeses by the handful, letting each batch melt before adding the next. Too much heat makes the sauce gritty.

Stir the macaroni into the sauce until coated. Add a splash of milk if it seems too thick.

Serve it immediately while it is hot and at its creamiest, since the sauce thickens as it sits. A sprinkle of extra paprika on top looks pretty.

Few dishes please a crowd for so little money as homemade mac and cheese. Add a bowl of steamed broccoli or some roasted vegetables and you have a simple meatless supper.

Grate the cheese yourself from a block for the silkiest sauce, because pre shredded cheese has an anti caking coating that fights melting. Stir in a little milk when you reheat it.

14) Loaded Baked Potato Soup

Everything you love about a fully loaded baked potato goes into this thick, creamy soup. Mashing part of the potatoes in the pot gives it a chunky, hearty body. Crisp bacon, melted cheddar and sliced scallions piled on top turn every bowl into a treat.

Potato soup is cheap, filling and perfect for a chilly night when everyone wants something cozy. Set the toppings out in little bowls with extra sour cream and chives so everyone can load their own like a baked potato bar. Warm crusty bread or a pan of cornbread on the side makes it a full meal.

Ingredients

6 slices bacon, chopped

1 medium onion, diced

3 cloves garlic, minced

1/3 cup all purpose flour

4 cups chicken broth

2 cups whole milk

3 pounds russet potatoes, peeled and cut into 1/2 inch cubes

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup sour cream

1 1/2 cups shredded cheddar cheese, divided

3 green onions, sliced

Russets are the right choice here, because their starch breaks down and naturally thickens the soup. Keep the heat at a gentle simmer once the milk is in so it does not scorch on the bottom. If the soup gets too thick overnight, thin it with a little milk or broth as it warms.

Instructions

Fry the chopped bacon in a heavy Dutch oven on medium 7 to 8 minutes, until crisp. Lift it onto paper towels and leave roughly 2 tablespoons of the drippings in the pot.

Cook the onion in the drippings for 5 minutes, until softened, then add the garlic for 30 seconds.

Stir in the flour for 1 minute. Gradually whisk in the milk and broth until smooth.

Add the potatoes along with the pepper and salt. Bring it to a gentle boil, then reduce the heat and simmer 15 to 20 minutes, stirring frequently, until the potatoes are very soft.

Take a masher to the pot and crush part of the potatoes, leaving lots of chunks. This thickens the soup on its own.

Turn off the burner and stir in 1 cup of cheddar and the sour cream until smooth and melted.

Ladle it into bowls and top with the bacon, green onions and the remaining cheddar.

A big bag of russets is one of the best deals in the produce aisle, and this soup turns it into a dinner everyone is excited about. It is what I crave on a cold, rainy evening.

Leftovers last 4 days in the fridge. Warm them slowly over low heat with a splash of milk, because soups with dairy can separate if they boil.

Before You Start Cooking

The habit that saves me the most is cooking once and eating twice. Make a double pot of soup, beans or meat sauce and tuck the extra into labeled freezer containers. On a hectic evening, a homemade dinner is already waiting, and the takeout menus stay in the drawer.

I hope a few of these help your family eat well and keep a bit more money in your wallet. Some of the best dinners we ever had were the simplest ones, eaten around a crowded table with everyone talking at once.