20 Delicious Cheap Dinner Recipes for Family on a Budget

Who says delicious dinners have to break the bank? Dive into our roundup of 20 Delicious Cheap Dinner Recipes that promise to delight your family without stretching your budget. From hearty comfort foods to quick weeknight fixes, these dishes are all about maximizing flavor while minimizing costs. Ready to transform your meal plan? Let’s get cooking with recipes that prove frugal can still be fabulous!

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a classic Italian dish that’s as simple as it is flavorful, perfect for a quick weeknight dinner that feels special.

Ingredients

• 8 oz spaghetti
• 1/3 cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• Salt, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking until garlic is golden, about 2 minutes, being careful not to burn it.
3. Add the drained spaghetti to the skillet, tossing to coat in the oil. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
4. Remove from heat and stir in parsley and salt to taste. Serve immediately, topped with Parmesan cheese if desired.

The magic of this dish lies in the balance of spicy red pepper flakes and the mellow sweetness of golden garlic, creating a depth of flavor that belies its simplicity.

Tip: For an extra layer of flavor, toast the garlic slices lightly in the oil before adding the red pepper flakes.

Vegetable Stir Fry with Rice

Whip up this vibrant Vegetable Stir Fry with Rice for a quick, nutritious meal that’s bursting with color and flavor.

Ingredients

• 1 cup uncooked white rice
• 2 tbsp vegetable oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Cook the rice according to package instructions. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the bell pepper, broccoli, and carrot. Stir fry for 5 minutes until vegetables are crisp-tender.
3. Push the vegetables to one side of the skillet. Add the remaining 1 tbsp vegetable oil and minced garlic to the empty side. Cook for 30 seconds until fragrant.
4. Mix the garlic with the vegetables. Add the cooked rice, soy sauce, sesame oil, and red pepper flakes. Stir fry for another 2 minutes until everything is well combined and heated through. Season with salt to taste.

The secret to this stir fry’s irresistible aroma? A quick sauté of garlic in its own space before mingling with the rest of the ingredients.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Homemade Pizza with Store-Bought Dough

Who says homemade pizza has to be a hassle? With store-bought dough, you’re just a few toppings away from a delicious, crispy pizza that tastes like it’s straight from your favorite pizzeria.

Ingredients

• 1 lb store-bought pizza dough
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat your oven to 475°F and place a pizza stone or inverted baking sheet inside to heat.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Brush the edges with olive oil for a golden crust.
3. Spread marinara sauce evenly over the dough, leaving a 1-inch border. Sprinkle with mozzarella, Parmesan, oregano, garlic powder, and red pepper flakes if using.
4. Transfer the pizza to the hot stone or sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.

The secret to this pizza’s irresistible crunch? Preheating the baking surface ensures a perfectly crisp bottom every time.

Tip: For an extra flavor boost, drizzle the baked pizza with a little more olive oil before slicing.

Beef and Bean Chili

Nothing beats the comfort of a hearty Beef and Bean Chili on a chilly evening. This recipe is a crowd-pleaser, packed with rich flavors and a hint of smokiness.

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, about 5 minutes.
2. Add the diced onion and minced garlic to the pot. Cook for another 3 minutes until the onion is translucent.
3. Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
4. Add the kidney beans, black beans, diced tomatoes, and beef broth to the pot. Bring to a simmer.
5. Reduce heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally.

The smoked paprika adds a unique depth to this chili, making it stand out from the rest. Perfect for those who love a smoky twist on a classic dish.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic.

Chicken and Rice Casserole

This Chicken and Rice Casserole is the ultimate comfort food, combining tender chicken, fluffy rice, and a creamy sauce all baked to perfection.

Ingredients

• 1 cup uncooked long-grain white rice
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 can (10.5 oz) cream of chicken soup
• 1.5 cups chicken broth
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 tbsp chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Spread the uncooked rice evenly in the bottom of the prepared baking dish.
3. Layer the chicken pieces over the rice.
4. In a medium bowl, whisk together the cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, salt, and black pepper until smooth. Pour this mixture over the chicken and rice.
5. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
6. Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish with chopped fresh parsley before serving.

The magic of this casserole lies in the way the rice absorbs all the flavors, becoming irresistibly creamy and rich without any extra fuss.

Tip: For a crispy top, broil the casserole for the last 2-3 minutes of baking.

Lentil Soup with Carrots and Celery

Warm up your kitchen with this hearty Lentil Soup with Carrots and Celery, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in 3 minced garlic cloves and cook for another minute until fragrant.
3. Add 1 cup dried green lentils, 4 cups vegetable broth, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until lentils are tender.
4. Season with salt and pepper to taste. Stir in 2 tbsp fresh parsley before serving.

The smoked paprika adds a subtle depth to this soup, making it a standout among lentil recipes. Perfect for meal prep, it tastes even better the next day!

Tip: For a thicker soup, blend half of it before adding the parsley.

Tuna Pasta Salad

This Tuna Pasta Salad is a refreshing, protein-packed dish that’s perfect for picnics or a quick lunch. It’s easy to make and full of flavors that everyone will love.

Ingredients

• 8 oz elbow macaroni
• 1 can (5 oz) tuna in water, drained
• 1/2 cup mayonnaise
• 1/4 cup diced red onion
• 1/4 cup diced celery
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled macaroni, drained tuna, mayonnaise, diced red onion, diced celery, lemon juice, salt, and black pepper. Mix well to combine.
3. Gently fold in the chopped fresh parsley until evenly distributed throughout the salad.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

The crispness of the celery and the tanginess of the lemon juice make this Tuna Pasta Salad a standout dish that’s both satisfying and light.

Tip: For an extra crunch, add some diced cucumbers or bell peppers right before serving.

Egg Fried Rice

There’s something incredibly satisfying about whipping up a quick and flavorful egg fried rice at home—it’s a versatile dish that’s perfect for using up leftovers!

Ingredients

• 2 cups cooked white rice, chilled
• 2 tbsp vegetable oil
• 2 large eggs, beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked, about 2 minutes. Remove from the skillet and set aside.
2. Add the remaining 1 tbsp vegetable oil to the skillet. Stir in the peas and carrots, cooking for 2 minutes until slightly softened.
3. Add the chilled rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3 minutes until the rice is heated through.
4. Return the scrambled eggs to the skillet. Add the green onions, soy sauce, sesame oil, sugar, salt, and black pepper. Stir-fry for another 2 minutes until everything is well combined and the rice is evenly coated with the seasonings.
5. Serve hot, garnished with additional green onions if desired. The key to this dish’s irresistible flavor is the perfect balance of savory soy sauce and nutty sesame oil, with just a hint of sweetness.

Tip: For the best texture, use day-old rice that’s been chilled in the fridge—it fries up much better than freshly cooked rice!

Black Bean and Cheese Quesadillas

These Black Bean and Cheese Quesadillas are a quick, satisfying meal that packs a punch of flavor and protein, perfect for busy weeknights or lazy weekends.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 4 large flour tortillas
• 2 tbsp olive oil

Instructions

1. In a medium bowl, mash the black beans slightly with a fork. Stir in the Monterey Jack cheese, cheddar cheese, red onion, cilantro, cumin, chili powder, and salt until well combined.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Place one tortilla in the skillet and spread half of the bean mixture evenly over the tortilla. Top with another tortilla and press down gently.
3. Cook for 3-4 minutes on each side, until the tortillas are golden brown and the cheese is melted. Repeat with the remaining tortillas and bean mixture, using the remaining 1 tbsp of olive oil for the second quesadilla.
4. Cut each quesadilla into wedges and serve warm. The crispy exterior and gooey, flavorful filling make these quesadillas irresistibly delicious.

Tip: For an extra kick, serve with a side of salsa or a dollop of sour cream.

Potato and Leek Soup

There’s nothing quite like a bowl of creamy Potato and Leek Soup to warm you up from the inside out. This classic dish is simplicity at its best, with flavors that meld together beautifully.

Ingredients

• 2 tablespoons unsalted butter
• 2 large leeks, white and light green parts only, cleaned and sliced
• 3 cups chicken or vegetable broth
• 2 large potatoes, peeled and diced
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. In a large pot, melt the butter over medium heat. Add the leeks and cook until soft, about 5 minutes.
2. Pour in the broth and add the potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
3. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
4. Stir in the heavy cream, salt, pepper, and nutmeg. Heat through for another 5 minutes, adjusting seasoning if necessary.

The nutmeg adds a subtle warmth that elevates the soup beyond the ordinary, making it a standout dish for any occasion.

Tip: For an extra smooth texture, strain the soup after blending to remove any remaining bits of leek or potato.

Macaroni and Cheese with Hidden Vegetables

Who says comfort food can’t be nutritious? This Macaroni and Cheese sneaks in veggies so well, even the pickiest eaters will be asking for seconds.

Ingredients

• 2 cups elbow macaroni
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup pureed butternut squash
• 1/2 cup pureed cauliflower
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the macaroni according to package instructions, then drain and set aside.
3. In a saucepan, melt the butter over medium heat. Stir in the flour, salt, black pepper, and garlic powder to create a roux.
4. Gradually whisk in the milk until the mixture thickens, about 5 minutes.
5. Remove from heat and stir in the cheddar and mozzarella cheeses until melted.
6. Fold in the pureed butternut squash and cauliflower, then mix in the cooked macaroni.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes until bubbly and slightly golden on top.

The secret purees not only add a nutritional boost but also create an irresistibly creamy texture that sets this mac and cheese apart.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Tomato Basil Pasta

Nothing beats the classic combo of ripe tomatoes and fresh basil in this simple yet flavorful Tomato Basil Pasta, perfect for a quick weeknight dinner.

Ingredients

• 8 oz spaghetti
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add cherry tomatoes and salt to the skillet. Cook for 5 minutes, stirring occasionally, until tomatoes soften and release their juices.
4. Toss the cooked spaghetti into the skillet with the tomatoes. Add black pepper and half of the chopped basil, stirring to combine. If needed, add reserved pasta water a little at a time to loosen the sauce.
5. Remove from heat and sprinkle with Parmesan cheese and remaining basil before serving.

The magic of this dish lies in the juicy burst of cherry tomatoes against the sharpness of Parmesan, creating a harmony of flavors that’s both fresh and comforting.

Tip: For an extra layer of flavor, toast the spaghetti in a dry pan before boiling to give it a nutty depth.

Chickpea Curry with Rice

Warm up your kitchen with this hearty Chickpea Curry, a flavorful dish that’s as nourishing as it is delicious, perfect for a cozy night in.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup coconut milk
• 1 cup basmati rice
• 2 cups water
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
3. Add the chickpeas and diced tomatoes to the skillet. Stir to combine and simmer for 10 minutes.
4. Pour in the coconut milk and bring the mixture to a gentle boil. Reduce heat and simmer for another 10 minutes, stirring occasionally.
5. Meanwhile, rinse the basmati rice under cold water. In a separate pot, bring the water to a boil, add the rice, cover, and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand for 5 minutes.
6. Serve the chickpea curry over the cooked rice, garnished with fresh cilantro.

The creamy coconut milk and aromatic spices create a rich, comforting curry that pairs beautifully with fluffy basmati rice.

Tip: For an extra kick, add a pinch of red pepper flakes with the spices in step 2.

Vegetable and Cheese Omelette

Start your morning right with this fluffy Vegetable and Cheese Omelette, packed with fresh flavors and ready in just minutes.

Ingredients

• 3 large eggs
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1 tbsp butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh chives

Instructions

1. In a bowl, whisk the eggs with salt and black pepper until well combined.
2. Heat butter in a non-stick skillet over medium heat until melted. Add diced bell peppers and onions, sautéing for 2 minutes until slightly softened.
3. Pour the whisked eggs over the vegetables in the skillet. Let cook undisturbed for 1 minute, then gently push the edges towards the center with a spatula, tilting the skillet to allow uncooked eggs to flow to the edges.
4. Sprinkle shredded cheddar cheese over one half of the omelette. Cook for another minute until the eggs are set but still slightly runny on top.
5. Fold the omelette in half over the cheese. Cook for 30 seconds more, then slide onto a plate. Garnish with chopped fresh chives.

The secret to this omelette’s irresistible texture? The quick folding locks in the cheese, creating a gooey center surrounded by tender eggs and crisp veggies.

Tip: For an extra fluffy omelette, add a splash of milk to the eggs before whisking.

Baked Beans on Toast

Start your morning with a comforting classic that’s both hearty and effortlessly delicious. Baked beans on toast is a simple dish that packs a punch of flavor and texture.

Ingredients

• 1 can (15 oz) baked beans in tomato sauce
• 2 slices of thick-cut whole wheat bread
• 1 tbsp unsalted butter
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp chopped fresh parsley for garnish

Instructions

1. Toast the whole wheat bread until golden and crisp. Set aside.
2. In a small saucepan over medium heat, warm the baked beans with garlic powder and smoked paprika, stirring occasionally, for about 5 minutes until heated through.
3. Butter the toasted bread slices evenly.
4. Spoon the warm baked beans over the buttered toast. Season with salt and pepper to taste.
5. Garnish with chopped fresh parsley before serving.

The smoky paprika and garlic powder elevate the humble baked beans, while the buttered toast adds a rich, crispy contrast. It’s a quick dish that feels like a warm hug on a plate.

Tip: For an extra kick, add a dash of hot sauce to the beans while warming them up.

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are a vibrant, hearty option that brings a delightful mix of sweetness and spice to your taco night.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. Preheat your oven to 400°F. Toss the sweet potatoes with olive oil, cumin, smoked paprika, and salt. Spread on a baking sheet and roast for 25 minutes, until tender and slightly caramelized.
2. While the sweet potatoes roast, warm the black beans and corn in a small saucepan over medium heat for 5 minutes, stirring occasionally.
3. Warm the tortillas according to package instructions.
4. To assemble the tacos, divide the sweet potatoes, black bean mixture, avocado slices, and cilantro among the tortillas. Serve with lime wedges on the side.

The contrast between the creamy avocado and the smoky, spiced sweet potatoes makes these tacos a standout. The lime adds a bright finish that ties everything together beautifully.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of chili powder to the sweet potatoes before roasting.

Minestrone Soup

Nothing warms the soul quite like a hearty bowl of Minestrone Soup, packed with vegetables, beans, and pasta in a rich tomato broth.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (28 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add diced tomatoes, vegetable broth, kidney beans, cannellini beans, pasta, basil, oregano, salt, and pepper. Bring to a boil.
4. Reduce heat to low and simmer for 15 minutes, or until pasta is tender.
5. Stir in spinach and cook for 2 minutes until wilted.
6. Serve hot, topped with Parmesan cheese if desired.

This Minestrone Soup stands out with its perfect balance of textures—tender vegetables, creamy beans, and al dente pasta—all swimming in a flavorful tomato broth.

Tip: For an extra depth of flavor, try adding a Parmesan rind to the soup as it simmers.

Peanut Butter and Jelly Pancakes

Who says peanut butter and jelly is just for sandwiches? These fluffy pancakes bring your favorite childhood combo to the breakfast table in the most delicious way.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1/4 cup creamy peanut butter
• 1/4 cup jelly (your favorite flavor)
• Additional butter or oil for cooking

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
2. In another bowl, beat 1 cup milk, 1 large egg, and 2 tablespoons melted butter until smooth. Stir in 1/4 cup creamy peanut butter until well combined.
3. Pour the wet ingredients into the dry ingredients, stirring just until combined. Let the batter sit for 5 minutes to thicken slightly.
4. Heat a large skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
5. Serve the pancakes warm, topped with 1/4 cup jelly. For extra flair, drizzle with additional peanut butter.

The magic of these pancakes lies in the peanut butter mixed right into the batter, ensuring every bite is packed with flavor. The jelly on top adds a sweet, fruity contrast that’s irresistible.

Tip: For a fun twist, try swirling the jelly into the batter before cooking for a marbled effect.

Garlic Butter Shrimp Pasta

Dive into the creamy, garlicky goodness of this Garlic Butter Shrimp Pasta, a dish that promises to turn your weeknight dinner into something special.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt 2 tbsp of butter. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, melt the remaining 1 tbsp of butter. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth and slightly thickened.
5. Return the cooked linguine and shrimp to the skillet, tossing everything together until well coated in the sauce. Cook for an additional 2 minutes to heat through.
6. Garnish with chopped parsley before serving.

The magic of this dish lies in the balance between the spicy kick from the red pepper flakes and the richness of the creamy Parmesan sauce, making every bite irresistibly flavorful.

Tip: For an extra burst of freshness, squeeze a little lemon juice over the pasta before serving.

Corn and Cheese Chowder

Warm up your evenings with this creamy Corn and Cheese Chowder, a comforting bowl that combines sweet corn with rich, melted cheese for a heartwarming meal.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups fresh or frozen corn kernels
• 1 medium potato, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. In a large pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Add the corn and diced potato to the pot, stirring to combine. Pour in the 4 cups of chicken or vegetable broth, bring to a boil, then reduce heat and simmer until the potato is tender, about 15 minutes.
3. Stir in the 1 cup of heavy cream, 1 1/2 cups of shredded cheddar cheese, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika. Cook on low heat until the cheese is fully melted and the soup is creamy, about 5 minutes.
4. Garnish with the 2 tablespoons of chopped fresh parsley before serving.

The magic of this chowder lies in the velvety texture from the melted cheese, perfectly complementing the sweetness of the corn for a dish that’s both indulgent and comforting.

Tip: For an extra smoky flavor, try adding a pinch of smoked paprika instead of regular paprika.

Conclusion

We hope this roundup of 20 delicious, budget-friendly dinner recipes inspires your family meals without breaking the bank. Each dish is a testament to how tasty and affordable cooking at home can be. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next grocery trip. Happy cooking!