18 Budget-Friendly Cheap Healthy Recipes for Everyday Meals

Hungry for delicious meals that won’t break the bank? You’re in the right place! Our roundup of 18 budget-friendly, healthy recipes is packed with easy-to-make dishes perfect for any day of the week. From hearty soups to vibrant salads, these meals prove that eating well doesn’t have to cost a fortune. Dive in and discover your next favorite recipe that’s as kind to your wallet as it is to your taste buds!

Sweet Potato and Chickpea Curry

Sweet potatoes and chickpeas walk into a bar, and the rest is history—or at least, the start of this irresistibly cozy curry that’s about to become your weeknight hero. Packed with flavor, fiber, and a whole lot of heart, this dish is the culinary equivalent of a warm hug.

Ingredients

• 2 tbsp coconut oil (or any neutral oil)
• 1 large sweet potato, diced into 1-inch cubes (no need to peel)
• 1 can (15 oz) chickpeas, drained and rinsed (for extra crispiness, pat dry)
• 1 small onion, finely chopped (yellow or white works best)
• 2 cloves garlic, minced (because more is always better)
• 1 tbsp fresh ginger, grated (keep the rest frozen for future use)
• 1 can (14 oz) coconut milk (shake well before opening)
• 2 tbsp curry powder (adjust to taste)
• 1/2 tsp salt (start with this, then adjust)
• 1/4 tsp black pepper (freshly ground if you’re fancy)
• 1 cup vegetable broth (low sodium preferred)
• Fresh cilantro, chopped (for garnish, optional but highly recommended)

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in the garlic and ginger, cooking for another minute until fragrant (tip: don’t let the garlic burn).
4. Add the sweet potato cubes to the skillet, stirring to coat them in the onion mixture.
5. Sprinkle the curry powder, salt, and black pepper over the sweet potatoes, tossing to evenly distribute the spices.
6. Pour in the coconut milk and vegetable broth, stirring to combine all ingredients.
7. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes (tip: resist the urge to stir too often).
8. Add the chickpeas, cover again, and cook for an additional 10 minutes, or until the sweet potatoes are fork-tender.
9. Remove from heat and let sit for 5 minutes to thicken slightly (tip: this is the perfect time to toast some naan).
10. Garnish with fresh cilantro before serving.

With its creamy coconut base and tender sweet potatoes, this curry is a texture dream. Serve it over a bed of fluffy rice or with a side of crispy naan for dipping—because why choose when you can have both?

Oatmeal with Fresh Fruit and Nuts

Yum, it’s time to jazz up your morning routine with a bowl of oatmeal that’s anything but boring. Packed with fresh fruit and crunchy nuts, this dish is a symphony of textures and flavors that’ll make your taste buds dance.

Ingredients

• 1 cup rolled oats (not instant, for the best texture)
• 2 cups water (or milk for creaminess)
• 1 tbsp honey (adjust to sweetness preference)
• 1/2 cup mixed fresh fruit (berries, banana slices, or whatever’s in season)
• 1/4 cup nuts (almonds, walnuts, or your favorite crunch)
• A pinch of salt (to enhance all the flavors)

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat. Tip: Adding a pinch of salt now makes the oats taste even better.
2. Stir in 1 cup of rolled oats, reduce the heat to medium-low, and simmer for about 5 minutes, stirring occasionally. Watch for the oats to thicken to your liking.
3. Remove the saucepan from the heat and let it sit for 1 minute to cool slightly. This step is crucial for achieving the perfect creamy texture.
4. Drizzle 1 tbsp of honey over the oatmeal and stir to combine. Tip: Warm honey blends more easily, so you might want to heat it slightly before adding.
5. Top the oatmeal with 1/2 cup of fresh fruit and 1/4 cup of nuts. Get creative with the arrangement for an Instagram-worthy bowl.

Kickstart your day with this delightful bowl of oatmeal, where the creaminess of the oats meets the juicy burst of fresh fruit and the satisfying crunch of nuts. Serve it in your favorite bowl with an extra drizzle of honey on top for that sweet, photogenic finish.

Whole Wheat Pasta with Marinara Sauce

Howdy, pasta lovers! If you’re ready to twirl your fork into something hearty yet wholesome, this whole wheat pasta with marinara sauce is about to become your weeknight hero. It’s the kind of dish that whispers sweet nothings to your taste buds while keeping things light on the conscience.

Ingredients

• 8 oz whole wheat pasta (or whatever shape makes your heart sing)
• 2 tbsp olive oil (the extra virgin kind, because your pasta deserves the best)
• 3 cloves garlic, minced (because life’s too short for bland food)
• 1 can (28 oz) crushed tomatoes (the foundation of any good marinara)
• 1 tsp dried basil (or fresh if you’re feeling fancy)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp red pepper flakes (for a little kick, optional but highly recommended)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the whole wheat pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant but not browned.
4. Pour in the crushed tomatoes, then stir in dried basil, salt, and red pepper flakes. Simmer for 10 minutes, stirring occasionally. Tip: Let the sauce thicken slightly for the best texture.
5. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet with the marinara sauce, tossing to combine. If needed, add a splash of reserved pasta water to loosen the sauce.

Glorious! This dish boasts a delightful chew from the whole wheat pasta, paired with a rich, tangy marinara that’s just begging to be topped with a sprinkle of Parmesan or fresh basil. Serve it up with a side of garlic bread for the ultimate comfort food experience.

Homemade Veggie Burgers

Ever tried to impress your friends with a veggie burger that actually holds its own against the beefy giants? Well, buckle up, because we’re about to turn those skeptical eyebrows into nods of approval with a patty that’s packed with flavor, texture, and a whole lot of sass.

Ingredients

• 1 cup cooked quinoa (cooled, or any grain you have on hand)
• 1 can black beans (15 oz, drained and rinsed, but not too thoroughly—a little moisture helps bind)
• 1/2 cup breadcrumbs (panko for extra crunch, or gluten-free if needed)
• 1 tbsp olive oil (or any neutral oil, for sautéing)
• 1 tsp smoked paprika (because we’re fancy like that)
• 1/2 tsp garlic powder (adjust to taste, but let’s be real, more is more)
• Salt and pepper (to taste, but don’t be shy)
• 1 egg (or flax egg for a vegan twist)

Instructions

1. In a large bowl, mash the black beans with a fork until mostly smooth but with some chunks for texture.
2. Add the cooked quinoa, breadcrumbs, smoked paprika, garlic powder, salt, and pepper to the bowl. Mix well to combine.
3. Crack the egg into the mixture and stir until everything is evenly coated and sticks together. Tip: If the mixture feels too wet, add a bit more breadcrumbs.
4. Divide the mixture into 4 equal parts and shape each into a patty about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
5. Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the patties and cook for 4-5 minutes on each side, until golden and crispy. Tip: Don’t rush the flip—let them get a good crust.
6. Serve your veggie burgers on toasted buns with all the fixings. For an extra kick, add a slice of avocado or a spicy mayo.

Flavorful, with a satisfying crunch and a heartiness that’ll make even the most devoted carnivores do a double-take. Try stacking them high with crispy onion rings and a drizzle of barbecue sauce for a burger that’s anything but basic.

Spinach and Mushroom Stir-Fry

Buckle up, buttercups, because we’re about to turn the humble spinach and mushroom into a stir-fry that’ll make your taste buds do a happy dance. This dish is so quick and easy, you’ll have more time to ponder why mushrooms are the only food that’s also a fun guy.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 lb mushrooms, sliced (cremini or button work great)
• 4 cups fresh spinach (baby spinach is tender and sweet)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp soy sauce (low sodium if you’re watching your salt intake)
• 1/2 tsp red pepper flakes (adjust to taste, spice wimps)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced mushrooms to the skillet. Cook, stirring occasionally, until they release their moisture and start to brown, about 5-7 minutes.
3. Tip: Don’t crowd the mushrooms in the pan, or they’ll steam instead of brown. Give them some personal space!
4. Add minced garlic and red pepper flakes to the skillet. Stir constantly for about 30 seconds until fragrant.
5. Tip: Garlic burns faster than your last relationship, so keep an eye on it!
6. Toss in the fresh spinach, a handful at a time, stirring until wilted, about 2 minutes.
7. Drizzle soy sauce over the mixture and stir to combine. Cook for another minute to let the flavors mingle.
8. Tip: If the pan looks dry, add a splash of water or broth to keep things saucy.

Every bite of this stir-fry is a symphony of earthy mushrooms, vibrant spinach, and a kick of heat that’ll have you reaching for seconds. Serve it over a bed of fluffy rice or toss it with noodles for a meal that’s as versatile as your weekend plans.

Brown Rice and Broccoli Bowl

Ever find yourself staring into the abyss of your fridge, wondering how to turn that lone broccoli floret and a bag of brown rice into something that doesn’t scream ‘sad desk lunch’? Well, buckle up, buttercup, because we’re about to transform those humble ingredients into a bowl that’s anything but basic.

Ingredients

• 1 cup brown rice (or white rice if you’re feeling rebellious)
• 2 cups water (because even rice needs a bath)
• 2 cups broccoli florets (fresh or frozen, we don’t judge)
• 2 tbsp olive oil (or any oil that’s not judging you either)
• 1 tbsp soy sauce (low sodium if you’re watching your salt intake)
• 1 tsp garlic powder (because fresh garlic is too much work right now)
• 1/2 tsp red pepper flakes (adjust to taste, unless you’re a heat seeker)

Instructions

1. Rinse the brown rice under cold water until the water runs clear. This isn’t just for fun; it removes excess starch and prevents your rice from turning into a gluey mess.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes. No peeking! Let the rice do its thing.
3. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for 5-7 minutes, or until they’re as tender as your heart after watching a puppy video.
4. Sprinkle the garlic powder and red pepper flakes over the broccoli, stirring to coat evenly. Cook for another minute, just enough to wake up those flavors.
5. Once the rice is done, fluff it with a fork like you’re giving it a tiny little massage. Then, stir in the soy sauce, mixing well to ensure every grain gets a taste of that umami goodness.
6. Combine the rice and broccoli in a bowl, and voilà! You’ve just made a dish that’s as nutritious as it is delicious.

So there you have it—a Brown Rice and Broccoli Bowl that’s got the perfect mix of chew, crunch, and a kick. Serve it up with a sprinkle of sesame seeds or a dollop of sriracha mayo if you’re feeling extra. Either way, your taste buds (and your fridge) will thank you.

Avocado and Black Bean Wrap

Perfectly ripe avocados and hearty black beans unite in this wrap that’s as nutritious as it is delicious—because who said fast food can’t be good for you?

Ingredients

• 1 large ripe avocado, sliced (the riper, the creamier!)
• 1 cup canned black beans, rinsed and drained (or cook your own for extra credit)
• 2 large whole wheat tortillas (because we’re fancy like that)
• 1/2 cup shredded red cabbage (for that satisfying crunch)
• 1/4 cup diced red onion (soak in cold water for 5 mins to mellow the bite)
• 2 tbsp Greek yogurt (or sour cream, if you’re feeling indulgent)
• 1 tbsp lime juice (freshly squeezed, please)
• 1/2 tsp cumin (toasted for 30 seconds for maximum flavor)
• Salt and pepper to taste (don’t be shy)

Instructions

1. In a small bowl, mash the avocado with lime juice, salt, and pepper until slightly chunky.
2. Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until warm and pliable.
3. Spread the mashed avocado evenly over each tortilla, leaving a 1-inch border around the edges.
4. Layer the black beans, shredded cabbage, and diced red onion over the avocado.
5. Drizzle with Greek yogurt and sprinkle with cumin.
6. Fold the sides of the tortilla in, then roll tightly from the bottom up to enclose the filling.
7. Cut each wrap in half diagonally and serve immediately for the best texture.

Light, creamy, and packed with flavor, these wraps are a lunchtime hero. Try serving them with a side of sweet potato fries for a meal that’s both wholesome and utterly satisfying.

Tomato and Cucumber Salad

Craving something crisp, cool, and downright refreshing? Look no further than this Tomato and Cucumber Salad, a summer staple that’s as easy to whip up as it is delicious. Perfect for those days when the sun’s beating down and you need a dish that’s light yet satisfying.

Ingredients

• 2 cups cherry tomatoes, halved (or grape tomatoes for a sweeter twist)
• 1 large cucumber, sliced into thin rounds (peel if you’re not a fan of the skin)
• 1/4 cup red onion, thinly sliced (soak in cold water for 5 minutes to mellow the bite)
• 2 tbsp olive oil (or any neutral oil you have on hand)
• 1 tbsp red wine vinegar (apple cider vinegar works in a pinch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)
• 1/4 cup feta cheese, crumbled (optional, but highly recommended for a creamy contrast)
• Handful of fresh basil leaves, torn (because everything’s better with basil)

Instructions

1. In a large bowl, combine the halved cherry tomatoes, sliced cucumber, and red onion.
2. Drizzle the olive oil and red wine vinegar over the vegetables. Toss gently to coat.
3. Sprinkle the salt and black pepper over the salad. Toss again to evenly distribute the seasoning.
4. Add the crumbled feta cheese and torn basil leaves. Give everything one final, gentle toss to mix.
5. Let the salad sit for about 10 minutes before serving to allow the flavors to meld together beautifully.

This Tomato and Cucumber Salad is a symphony of textures and flavors—crunchy cucumbers, juicy tomatoes, and a tangy dressing that ties it all together. Try serving it alongside grilled chicken or fish for a meal that’s as balanced as it is bursting with summer vibes.

Peanut Butter and Banana Smoothie

Mmm, who knew that blending up a storm could lead to such a creamy, dreamy delight? This Peanut Butter and Banana Smoothie is like a hug in a glass, perfect for those mornings when you’re running late but still want to treat yourself right.

Ingredients

• 1 ripe banana (the spottier, the sweeter!)
• 2 tablespoons creamy peanut butter (or crunchy if you’re feeling adventurous)
• 1 cup milk (dairy or plant-based, your call)
• 1/2 cup ice cubes (for that frosty vibe)
• 1 tablespoon honey (optional, for a touch more sweetness)

Instructions

1. Peel the banana and break it into chunks. Tip: Frozen banana chunks make the smoothie extra thick and creamy.
2. Add the banana chunks, peanut butter, milk, and ice cubes to a blender. Tip: If using honey, add it now to blend evenly.
3. Blend on high for 30 seconds, or until the mixture is smooth and no ice chunks remain. Tip: Pause and scrape down the sides if needed to ensure everything blends perfectly.
4. Pour the smoothie into a tall glass and serve immediately. Tip: Garnish with a banana slice or a drizzle of peanut butter on top for Instagram-worthy presentation.

Craving something that’s both nutritious and indulgent? This smoothie strikes the perfect balance with its velvety texture and rich, nutty flavor. Serve it with a side of toast for a breakfast that’ll keep you powered up till lunch.

Eggplant and Tomato Casserole

Alright, folks, let’s dive into a dish that’s as comforting as your favorite sweatpants—Eggplant and Tomato Casserole. This veggie-packed wonder is here to prove that casseroles aren’t just for potlucks and grandmas (no offense, Grandma).

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds (salt them to draw out bitterness)
• 3 cups tomato sauce (homemade or store-bought, no judgment here)
• 1 cup shredded mozzarella cheese (because everything’s better with cheese)
• 1/2 cup grated Parmesan cheese (the salty, nutty cherry on top)
• 2 tbsp olive oil (or any oil that’s not judging your life choices)
• 1 tsp dried basil (fresh works too, if you’re feeling fancy)
• 1/2 tsp red pepper flakes (adjust to taste, unless you’re a heat seeker)

Instructions

1. Preheat your oven to 375°F (because we’re not savages—we preheat).
2. Brush both sides of the eggplant slices with olive oil and lay them on a baking sheet. Bake for 20 minutes, flipping halfway, until they’re golden and tender (like a good friendship).
3. Spread a thin layer of tomato sauce in a 9×13-inch baking dish. Layer half the eggplant slices on top, then half the remaining sauce, and half the cheeses. Repeat the layers, ending with cheese (because cheese is life).
4. Bake uncovered for 25 minutes, or until the cheese is bubbly and slightly golden (like a sunset, but edible).
5. Let it sit for 5 minutes before serving (unless you enjoy molten cheese burns—no judgment).

Bold flavors and creamy textures make this casserole a showstopper. Serve it with a crusty baguette to sop up all that saucy goodness, or go rogue and pile it on top of garlic toast. Either way, your taste buds will thank you.

Barley and Vegetable Pilaf

Get ready to shake up your side dish game with a barley and vegetable pilaf that’s as nutritious as it is delicious. This hearty, flavor-packed dish is the perfect way to sneak some veggies into your meal without anyone noticing—unless they’re into that sort of thing, then by all means, brag away!

Ingredients

• 1 cup pearl barley (rinsed and drained)
• 2 cups vegetable broth (or water, but broth adds more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 cup diced carrots (about 2 medium carrots)
• 1 cup diced zucchini (about 1 small zucchini)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)
• 1/4 cup chopped fresh parsley (for that pop of color and freshness)

Instructions

1. Heat olive oil in a large saucepan over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds, just until fragrant—don’t let it burn!
4. Add carrots and zucchini, cooking for another 5 minutes until they start to soften.
5. Mix in the rinsed barley, stirring to coat it with the oil and vegetables.
6. Pour in the vegetable broth, add salt and pepper, and bring to a boil.
7. Once boiling, reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender and the liquid is absorbed.
8. Remove from heat and let it sit, covered, for 5 minutes to steam—this makes the barley extra fluffy.
9. Fluff with a fork, stir in chopped parsley, and serve warm.

You’ll love the chewy texture of the barley paired with the tender-crisp veggies, all brought together with a savory depth from the broth. Try serving it alongside grilled chicken or stuffed into bell peppers for a meal that’s as versatile as it is satisfying.

Summary

Budget-friendly and bursting with flavor, these 18 healthy recipes prove eating well doesn’t have to break the bank. We hope you’re inspired to whip up these everyday meals that are as kind to your wallet as they are to your waistline. Don’t forget to share which dishes became your favorites in the comments below and spread the love by pinning this article on Pinterest for fellow home cooks to enjoy!