20+ Cheap Dinners Under $5 Per Serving

Eating well on a tight budget is easier than it looks. These 20 dinners all cost less than five dollars per serving, using pantry staples like pasta, rice, beans, and seasonal vegetables. Every recipe below is simple to cook, filling, and ready in under 45 minutes, so busy weeknights never have to mean expensive takeout.

1. Pasta Aglio e Olio

Prep: 5 min | Cook: 15 min | Total: 20 min

Ingredients

• 8 oz spaghetti
• 5 cloves garlic, thinly sliced
• 1/3 cup olive oil
• 1/2 tsp red pepper flakes
• Salt and chopped parsley to finish

Instructions

1. Cook spaghetti in salted boiling water until al dente, reserving 1/2 cup pasta water.
2. Gently warm the garlic and red pepper flakes in olive oil until golden, not browned.
3. Toss the pasta with the garlic oil, adding pasta water a splash at a time to form a glossy sauce.
4. Season with salt and scatter parsley over the top before serving.

2. Black Bean and Rice Bowls

Prep: 10 min | Cook: 20 min | Total: 30 min

Ingredients

• 1 cup long-grain rice
• 2 cans black beans, drained
• 1 tsp cumin
• 1 cup corn kernels
• Salsa and lime wedges for serving

Instructions

1. Simmer the rice in salted water until tender, about 15 minutes.
2. Warm the beans with cumin, a splash of water, and salt until heated through.
3. Stir the corn into the hot rice to warm it.
4. Assemble bowls with rice, beans, salsa, and a squeeze of lime.

3. Egg Fried Rice

Prep: 10 min | Cook: 10 min | Total: 20 min

Ingredients

• 3 cups day-old cooked rice
• 3 eggs, beaten
• 1 cup frozen mixed vegetables
• 3 tbsp soy sauce
• 2 tbsp oil and sliced green onions

Instructions

1. Scramble the eggs in a hot oiled wok and set aside.
2. Stir-fry the vegetables for 2 minutes, then add the rice and toss until hot.
3. Return the eggs to the pan, drizzle with soy sauce, and mix well.
4. Garnish with green onions and serve immediately.

4. Red Lentil Soup

Prep: 10 min | Cook: 25 min | Total: 35 min

Ingredients

• 1 1/2 cups red lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 1 tsp ground cumin
• 6 cups vegetable broth

Instructions

1. Soften the onion and carrots in a pot with a little oil for 5 minutes.
2. Stir in the cumin and lentils, then pour in the broth.
3. Simmer for 20 minutes until the lentils break down and thicken the soup.
4. Season with salt and blend half the soup for a creamy texture.

5. Tuna Pasta Bake

Prep: 10 min | Cook: 25 min | Total: 35 min

Ingredients

• 8 oz short pasta
• 2 cans tuna, drained
• 1 cup frozen peas
• 1 can cream of mushroom soup
• 1/2 cup breadcrumbs

Instructions

1. Cook the pasta until just shy of al dente and drain.
2. Mix pasta with tuna, peas, soup, and a splash of milk in a baking dish.
3. Sprinkle breadcrumbs over the top.
4. Bake at 375 F for 20 minutes until golden and bubbling.

6. Sesame Peanut Noodles

Prep: 10 min | Cook: 10 min | Total: 20 min

Ingredients

• 8 oz noodles of choice
• 1/3 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sesame oil and crushed peanuts

Instructions

1. Cook the noodles and reserve 1/2 cup of the cooking water.
2. Whisk peanut butter, soy sauce, vinegar, sesame oil, and hot noodle water into a smooth sauce.
3. Toss the noodles in the sauce until evenly coated.
4. Top with crushed peanuts before serving.

7. Veggie Quesadillas

Prep: 10 min | Cook: 10 min | Total: 20 min

Ingredients

• 4 large flour tortillas
• 1 cup shredded cheese
• 1 bell pepper, sliced
• 1/2 onion, sliced
• 1 cup canned corn, drained

Instructions

1. Soften the pepper and onion in a skillet for 4 minutes, then add the corn.
2. Place a tortilla in a dry pan, sprinkle half with cheese and veggies.
3. Fold and cook 2 minutes per side until golden and melty.
4. Slice into wedges and serve with salsa if you like.

8. Chickpea Curry

Prep: 10 min | Cook: 20 min | Total: 30 min

Ingredients

• 2 cans chickpeas, drained
• 1 can diced tomatoes
• 1 can coconut milk
• 1 onion, diced
• 2 tbsp curry powder

Instructions

1. Saute the onion until soft, then stir in the curry powder for 1 minute.
2. Add tomatoes, coconut milk, and chickpeas.
3. Simmer for 15 minutes until slightly thickened.
4. Serve over rice or with flatbread.

9. Cabbage Stir-Fry

Prep: 10 min | Cook: 10 min | Total: 20 min

Ingredients

• 1 small cabbage, shredded
• 2 carrots, julienned
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oil and a pinch of sugar

Instructions

1. Heat the oil and cook the garlic for 30 seconds.
2. Add cabbage and carrots; stir-fry over high heat for 5 to 6 minutes.
3. Drizzle with soy sauce and the pinch of sugar.
4. Toss well and serve over rice or noodles.

10. Potato and Egg Hash

Prep: 10 min | Cook: 10 min | Total: 20 min

Ingredients

• 3 potatoes, diced small
• 1 onion, chopped
• 1 bell pepper, chopped
• 4 eggs
• 2 tbsp oil and smoked paprika

Instructions

1. Crisp the potatoes in a hot oiled skillet for 10 minutes, stirring often.
2. Add onion, pepper, and paprika; cook 5 more minutes.
3. Make 4 wells in the hash and crack an egg into each.
4. Cover and cook until the whites are just set.

11. Tomato White Bean Stew

Prep: 5 min | Cook: 25 min | Total: 30 min

Ingredients

• 2 cans white beans, drained
• 1 can crushed tomatoes
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 3 cups vegetable broth

Instructions

1. Cook the garlic and oregano in a little oil for 1 minute.
2. Add tomatoes and broth; bring to a simmer.
3. Stir in the beans and simmer 15 minutes.
4. Mash some beans against the pot for a thicker stew and serve with crusty bread.

12. Chicken Thigh and Rice Casserole

Prep: 10 min | Cook: 35 min | Total: 45 min

Ingredients

• 4 chicken thighs, bone-in
• 1 1/2 cups rice
• 1 onion, diced
• 2 cups chicken broth
• 1 tsp paprika and dried thyme

Instructions

1. Brown the seasoned thighs in an oven-safe pot and set aside.
2. Saute the onion in the same pot, then stir in the rice and seasonings.
3. Pour in the broth, nestle the thighs on top, and cover.
4. Bake at 375 F for 30 minutes until the rice is tender and chicken is cooked through.

13. Spicy Ramen Upgrade Bowl

Prep: 5 min | Cook: 10 min | Total: 15 min

Ingredients

• 2 packs instant ramen, seasoning included
• 2 eggs
• 1 cup frozen vegetables
• 1 tbsp sriracha
• Sliced green onions to finish

Instructions

1. Boil the noodles and vegetables together for 3 minutes.
2. Stir in the seasoning packets and sriracha.
3. Crack in the eggs and simmer 3 more minutes until just set.
4. Top with green onions and serve in the broth.

14. Corn and Potato Chowder

Prep: 10 min | Cook: 10 min | Total: 20 min

Ingredients

• 3 potatoes, diced
• 2 cups corn kernels
• 1 onion, diced
• 3 cups vegetable broth
• 1/2 cup milk and 1 tbsp butter

Instructions

1. Soften the onion in butter for 4 minutes.
2. Add potatoes and broth; simmer 15 minutes until the potatoes are tender.
3. Stir in corn and milk; simmer 5 more minutes.
4. Blend a portion for a creamy body and season with salt and pepper.

15. Refried Bean Tostadas

Prep: 5 min | Cook: 15 min | Total: 20 min

Ingredients

• 6 tostada shells
• 1 can refried beans
• 1 cup shredded lettuce
• 2 tomatoes, diced
• Crumbled cheese and hot sauce

Instructions

1. Warm the refried beans in a pot with a splash of water until spreadable.
2. Crisp the tostada shells in a 350 F oven for 5 minutes.
3. Spread beans on each shell and layer with lettuce, tomatoes, and cheese.
4. Finish with hot sauce and serve right away.

16. Spaghetti with Marinara and Red Lentils

Prep: 5 min | Cook: 25 min | Total: 30 min

Ingredients

• 8 oz spaghetti
• 1 jar marinara sauce
• 1/2 cup red lentils, rinsed
• 2 cloves garlic, minced
• Grated parmesan for serving

Instructions

1. Simmer the marinara, garlic, and lentils together for 20 minutes until the lentils dissolve.
2. Cook the spaghetti in salted water until al dente.
3. Toss the pasta with the hearty sauce.
4. Top with parmesan and serve.

17. Savory Oatmeal with Fried Egg

Prep: 5 min | Cook: 10 min | Total: 15 min

Ingredients

• 1 cup rolled oats
• 2 1/2 cups water or broth
• 2 eggs
• 2 tbsp soy sauce
• Sliced green onions and chili flakes

Instructions

1. Simmer the oats in water or broth for 5 minutes until creamy.
2. Season with soy sauce.
3. Fry the eggs sunny side up.
4. Spoon the oatmeal into bowls, top with an egg, green onions, and chili flakes.

18. Cabbage Roll Skillet

Prep: 10 min | Cook: 20 min | Total: 30 min

Ingredients

• 1/2 lb ground meat of choice
• 4 cups chopped cabbage
• 1 cup cooked rice
• 1 can tomato sauce
• 1 tsp smoked paprika

Instructions

1. Brown the ground meat in a skillet, then add the cabbage.
2. Cook 8 minutes until the cabbage softens.
3. Stir in rice, tomato sauce, and paprika.
4. Simmer 5 minutes and serve straight from the skillet.

19. Ground Turkey Tacos

Prep: 10 min | Cook: 10 min | Total: 25 min

Ingredients

• 1 lb ground turkey
• 1 tbsp taco seasoning
• 8 small tortillas
• 1 cup shredded cabbage
• Diced tomatoes and lime wedges

Instructions

1. Brown the turkey, breaking it up, until fully cooked.
2. Stir in taco seasoning and a splash of water; simmer 3 minutes.
3. Warm the tortillas in a dry pan.
4. Fill with turkey, cabbage, tomatoes, and a squeeze of lime.

20. Sweet Potato and Black Bean Chili

Prep: 10 min | Cook: 10 min | Total: 20 min

Ingredients

• 2 sweet potatoes, diced
• 2 cans black beans, drained
• 1 can diced tomatoes
• 1 onion, diced
• 2 tbsp chili powder

Instructions

1. Saute the onion and sweet potato for 5 minutes.
2. Add chili powder, tomatoes, beans, and 2 cups water.
3. Simmer 25 minutes until the sweet potatoes are tender.
4. Season with salt and serve with your favorite toppings.

The Bottom Line

Cheap dinners do not have to be boring. With a few pantry staples and a little planning, you can feed your whole household for less than five dollars a serving, every single night of the week. Save this list, rotate your favorites, and watch how far your grocery budget can stretch.