Eating Healthy Cheap Meals on a budget can seem like an impossible feat. But with the right ingredients and recipes, you can make delicious and nutritious meals without breaking the bank.
Healthy Cheap Meals
Below are some of the best healthy meals that won’t break the bank.
Eggs
- Scrambled eggs with vegetables
- Egg frittata
- Omelette with black beans and tomatoes
- Poached eggs with a side salad
Eggs are a great source of protein and are incredibly versatile. You can easily whip up a quick and delicious meal by adding a few vegetables, or you can make it more hearty by adding beans and tomatoes.
Beans
- Chili
- Taco salad
- Hummus wrap
- Bean soup
Beans are budget-friendly and packed with nutrients. Whether you use canned beans or dried beans, they can easily be turned into a hearty meal. Try making chili, a taco salad, a hummus wrap, or a bean soup for a nutritious and delicious meal.
Grains
- Veggie stir fry
- Veggie burrito bowl
- Rice and beans
- Veggie fried rice
Grains are an affordable way to make a hearty meal. Make a veggie stir fry, veggie burrito bowl, rice, and beans, or veggie fried rice for an easy, healthy, and inexpensive meal.
No matter what your budget is, you can still enjoy healthy and delicious meals. With the right ingredients and recipes, you can make nutritious meals without breaking the bank.
Healthy Meals for the Week
Monday: Roasted Salmon and Root Vegetable Sheet Pan Dinner
Tuesday: Spinach and Feta Stuffed Mushrooms
Wednesday: Shrimp Tacos
Thursday: Veggie Minestrone Soup with Quinoa
Friday: Teriyaki Chicken Bowls
Saturday: Lentil and Kale Salad
Sunday: Vegetable Stir Fry
Cheap Healthy Meals for a Week
Monday:
Veggie Quinoa Bowl – Cook quinoa according to package instructions with a pinch of salt.
Toss cooked quinoa with cooked broccoli florets, canned chickpeas, cherry tomatoes, feta cheese, and a drizzle of olive oil, and serve.
Tuesday:
Baked Sweet Potato and Cauliflower – Preheat oven to 400 degrees F.
Peel and cut one large sweet potato into cubes. Place cubes on a baking sheet with 2 cups of raw cauliflower florets and season with garlic powder, salt, and pepper.
Drizzle with olive oil or your favorite oil and bake for 20-30 minutes or until golden. Serve with a side of Greek yogurt.
Wednesday:
Black Bean Burritos – Heat a large skillet over medium heat and spray with cooking spray. Add 1 can of black beans, 1/2 cup of frozen corn, and 1/2 cup of diced bell pepper.
Season with salt and pepper and cook until warmed through. Flour tortillas and fill with bean mixture, diced tomatoes, and cheese.
Roll up and place on a baking sheet. Bake in a 375 degrees F oven for 15 minutes, flipping once. Serve with a side of salsa and avocado.
Thursday:
Lentil Soup – Heat a large pot over medium heat and spray with cooking spray. Add 1 cup of chopped onion and 1 teaspoon of minced garlic and cook until softened.
Add 2 cups of lentils and 4 cups of vegetable broth and bring to a boil. Once boiling, reduce to a simmer, cover, and cook for 15-20 minutes or until lentils are tender.
Serve topped with diced tomatoes, fresh basil, and parmesan cheese.
Friday:
Spinach and Egg Muffin Cups – Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray.
In a large bowl, mix together 1-10oz package of frozen spinach that is thawed and squeezed of excess liquid, 4 large beaten eggs, 1/4 cup of shredded cheese, and 1/4 teaspoon of garlic powder and salt.
Divide the mixture evenly among the muffin cups and bake for 15 minutes. Let cool and serve with a side of fruit.
Saturday:
Roasted Veggie Sandwich – Preheat oven to 400 degrees F. Place 1 cup of diced bell peppers, 1 cup of sliced zucchini, and 1 cup of diced eggplant on a baking sheet.
Spray with cooking spray and season with garlic powder and salt. Roast for 20-25 minutes or until just tender.
Toast two slices of whole wheat or multi-grain bread and layer on roasted veggies, 1/4 avocado, and a few spinach leaves.
Sunday:
Thai Peanut Noodle Salad – Cook 2 cups of soba noodles according to the package, drain and rinse with cold water.
Place in a bowl and toss with 1/4 cup of peanut butter, 2 tablespoons of freshly chopped cilantro, 2 tablespoons of soy sauce, and 1 tablespoon of rice vinegar.
Divide among 4 bowls, and top with chopped peanuts, sesame seeds, and diced green onions. Serve with fresh lime wedges.
