Eating healthy doesn’t have to drain your wallet. With a little creativity and planning, you can enjoy delicious and nutritious meals without breaking the bank. In this post, you’ll find a range of simple and affordable recipes that are easy to make and packed with flavor. You’ll learn how to create balanced meals that are both budget-friendly and satisfying.
Imagine dishes like hearty bean salads, flavorful chicken cooked with basic spices, and meals that cost less than $3 per serving. These recipes use everyday ingredients you probably already have in your pantry, making them even more convenient. With options that take as little as 15 to 20 minutes to prepare, you’ll save both time and money while eating well.
Ready to get started? Whether you’re cooking for yourself or feeding a family, these recipes are designed to help you eat better without spending a fortune. Let’s dive into some tasty, healthy, and budget-friendly meals!
Cool Beans Salad
This Cool Beans Salad is a great option for a healthy and cheap meal. It’s easy to prepare and filled with nutritious ingredients.
Ingredients
- 1 can kidney beans, drained
- 1 can chickpeas, drained
- 1 can black beans, drained
- 1 can corn, drained
- 1 red bell pepper, diced
- 1 red onion, diced
- 1 cucumber, diced
- 1/4 cup chopped parsley
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
Prepare the Salad: In a large bowl, combine the kidney beans, chickpeas, black beans, corn, bell pepper, red onion, cucumber, and parsley.
Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper.
Combine: Pour the dressing over the bean mixture and toss until everything is well coated.
Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve: Give it a good stir before serving. Enjoy your fresh and tasty Cool Beans Salad!
This salad is not only delicious but also packed with fiber and protein from the beans. Plus, it’s budget-friendly and easy to make ahead of time. Perfect for picnics, potlucks, or just a healthy side dish!
Modern Tuna Casserole
Ingredients:
- 1 tablespoon butter
- 1 onion, chopped
- 1 red pepper, chopped
- 1 cup mushrooms, sliced
- 2 carrots, sliced
- 2 cups fresh spinach
- 1 cup frozen peas
- 2 cans tuna, drained
- 8 ounces pasta (whole wheat or gluten-free)
- 1 cup milk (non-dairy options work too)
- 1 tablespoon flour
- Salt and pepper to taste
Instructions:
Preheat your oven to 375°F.
Cook the pasta according to the package directions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of butter over medium-high heat.
Add the chopped onion, red pepper, mushrooms, and carrots. Sauté for 8-10 minutes until the veggies are tender.
Add the spinach and frozen peas to the skillet, cooking for 2-3 minutes until the spinach wilts.
Stir in the drained tuna.
In a separate pot, whisk together the milk and flour over medium heat until the mixture thickens. This should take about 3-5 minutes.
Combine the pasta and tuna-vegetable mixture in a large bowl. Pour the milk sauce over the top and mix well.
Transfer the mixture to an oven-safe dish. You can sprinkle some breadcrumbs or cheese on top if you like.
Bake for about 20 minutes or until the top is golden and crispy.
Enjoy your healthy modern tuna casserole!
Healthy Turkey Chili
A delicious and healthy turkey chili can be both easy to make and budget-friendly. It’s perfect for a quick weeknight dinner or meal prep.
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 large onion, diced
- 2 bell peppers, chopped
- 2 garlic cloves, minced
- 1 zucchini, chopped (optional)
- 1 large carrot, chopped
- 1 sweet potato, peeled and diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot over medium heat.
Add the ground turkey and cook until browned. Break up the meat with a spoon as it cooks.
Add the onion, bell peppers, garlic, zucchini, carrot, and sweet potato. Sauté for about 5-7 minutes until vegetables are softened.
Stir in the chili powder, cumin, oregano, and cayenne pepper. Cook for an additional 30 seconds to let the spices bloom.
Add the kidney beans, diced tomatoes, and chicken broth to the pot. Stir to combine.
Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 30-45 minutes, allowing the flavors to meld together.
Taste the chili and adjust the seasoning with salt and pepper as needed.
Serve the chili hot with your favorite toppings like avocado, shredded cheese, or a dollop of plain Greek yogurt.
This hearty meal is sure to become a family favorite without breaking the bank. Enjoy!
Apples ‘N’ Onion Topped Chops
Ingredients:
- 4 pork chops
- 1 tablespoon olive oil (or canola oil)
- 1 tablespoon crushed rosemary
- 1 medium onion, thinly sliced
- 2 apples, thinly sliced
- 1 teaspoon dried thyme
- 1/4 teaspoon allspice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Heat oil in a large nonstick skillet over medium-high heat.
- Season pork chops with salt and pepper.
- Cook chops in the hot skillet for 3-4 minutes on each side until browned. Remove and keep warm.
- Add onions to the same skillet. Cook for about 7 minutes until golden.
- Add apples, rosemary, thyme, and allspice to the onions. Stir and cook for another 3-4 minutes.
- Stir in garlic and cook for an additional minute.
- Return pork chops to the skillet and heat through, spooning the apple and onion mixture over the chops.
Enjoy your delicious and healthy Apple ‘N’ Onion Topped Chops!
Vegetarian Enchilada Casserole
Ingredients
- 1 large sweet potato, diced
- 1 bell pepper, diced
- 1 onion, diced
- 1 tablespoon olive oil
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups enchilada sauce
- 8 small tortillas
- 1 cup shredded cheese (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Dice the sweet potato, bell pepper, and onion. Place them on a baking sheet and drizzle with olive oil.
- Roast the vegetables for about 30 minutes or until the sweet potato is tender.
- Reduce oven heat to 350°F (175°C).
- In a bowl, mix the roasted vegetables, black beans, corn, cumin, chili powder, and ½ cup of enchilada sauce.
- Lightly grease a 9×13 inch baking dish. Spread ½ cup of enchilada sauce on the bottom.
- Place 4 tortillas on top of the sauce, covering the bottom of the dish.
- Spread half of the vegetable mixture over the tortillas.
- Add another layer of 4 tortillas on top of the vegetable mixture.
- Spread the remaining vegetable mixture on top of the tortillas.
- Pour the remaining enchilada sauce evenly over the top.
- If using, sprinkle shredded cheese over the top.
- Bake for 20-25 minutes until bubbly and heated through.
- Let it cool for a few minutes before serving. Enjoy your meal!
Red Pepper & Parmesan Tilapia
Ingredients:
- 4 tilapia fillets
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- Salt and pepper, to taste
- Cooking spray
Instructions:
- Preheat your oven to 425°F (220°C). Spray a 15x10x1-inch baking pan with cooking spray.
- Beat the egg in a shallow bowl.
- In another bowl, mix Parmesan cheese, Italian seasoning, red pepper flakes, salt, and pepper.
- Dip each tilapia fillet in the beaten egg, then coat it with the cheese mixture.
- Place the coated fillets on the prepared baking pan.
- Bake for 10-15 minutes, or until the fish flakes easily with a fork.
Beefy Cabbage Bean Stew
This Beefy Cabbage Bean Stew is a hearty and healthy dish that’s easy to make and budget-friendly.
Ingredients:
- 1 lb ground beef
- 1 medium head of cabbage, chopped
- 1 can pinto beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes with green chiles
- 1 can Italian-style diced tomatoes
- 1 can tomato sauce
- 1 green pepper, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp black pepper
- 2 cups water
- 1 tbsp olive oil
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the ground beef and cook until browned. Drain any excess fat.
- Return the beef to the pot and add the onion and garlic. Cook for 3-4 minutes.
- Add the chopped cabbage and green pepper. Stir and cook for another 5 minutes.
- Add the beans, diced tomatoes with green chiles, Italian-style diced tomatoes, and tomato sauce.
- Season with cumin and black pepper.
- Pour in the water and stir well.
- Lower the heat and let it simmer for 1 hour, stirring occasionally.
Enjoy your Beefy Cabbage Bean Stew with some crusty bread or a side salad. It’s a perfect dish for meal prep and can be stored in the fridge for up to a week.
Spinach ‘N’ Broccoli Enchiladas
Ingredients:
- 1 tablespoon oil
- 1 small onion, chopped
- 2 cups fresh spinach, chopped
- 1 cup broccoli, chopped
- 1/3 cup picante sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese, divided
- 8 flour tortillas
Instructions:
Preheat oven to 350°F.
Heat oil in a large nonstick skillet over medium heat. Add chopped onion and cook until tender.
Add spinach, broccoli, picante sauce, garlic powder, and cumin. Stir and cook until heated through.
Remove the skillet from heat, stir in cottage cheese and 1/2 cup of the shredded cheddar cheese.
Spoon about 1/3 cup of the spinach mixture down the center of each tortilla. Roll up and place seam side down in a 13×9 inch baking dish.
Sprinkle the remaining 1/2 cup of cheddar cheese over the enchiladas.
Bake for 20-25 minutes, until the cheese is melted and the enchiladas are heated through.
Enjoy your healthy, affordable meal!
Grilled Basil Chicken and Tomatoes
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh basil, chopped
- 2 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, minced garlic, basil, salt, and pepper. Place chicken in a ziplock bag and pour the marinade over it. Seal and refrigerate for at least 1 hour.
- Preheat the Grill: Heat your grill to medium.
- Prepare the Chicken: Remove chicken from the marinade and place on the grill.
- Grill the Chicken: Cook for 4-6 minutes on each side or until the internal temperature reaches 165°F.
- Add Tomatoes: While the chicken cooks, place the halved tomatoes on the grill for the last 2-3 minutes.
- Serve: Arrange the grilled chicken and tomatoes on a plate. Enjoy!
Contest-Winning Greek Pasta Bake
This Greek Pasta Bake is a favorite healthy and cheap meal. Packed with flavor, it’s perfect for potlucks or family dinners.
Ingredients:
- Pasta
- Cooked chicken
- Tomato sauce
- Canned tomatoes
- Fresh spinach
- Black olives
- Onion
- Green pepper
- Fresh basil
- Oregano
- Shredded mozzarella cheese
- Crumbled feta cheese
- Cooking spray
Instructions:
- Preheat your oven to 400°F (200°C).
- Cook the pasta according to the package directions. Drain and set aside.
- In a large bowl, combine the cooked pasta, chicken, tomato sauce, canned tomatoes, spinach, olives, onion, green pepper, basil, and oregano.
- Transfer the mixture to a 13×9-inch baking dish sprayed with cooking spray.
- Sprinkle the cheeses evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve hot, and enjoy your delicious pasta bake!
Cobb Salad Wraps
Here’s a tasty and healthy option that won’t break the bank—Cobb Salad Wraps. These wraps are perfect for a quick lunch or dinner and are packed with nutritious ingredients.
Ingredients:
- Tortillas
- Cooked chicken, chopped
- Bacon, cooked and crumbled
- Hard-boiled eggs, chopped
- Avocado, sliced
- Celery, chopped
- Onion, minced
- Lettuce or romaine leaves
- Blue cheese crumbles
- Blue cheese or your favorite dressing
- Salt and pepper to taste
Instructions:
- Lay a tortilla flat on a plate.
- Spread a thin layer of blue cheese dressing over the tortilla.
- Add a layer of lettuce or romaine leaves.
- Place a portion of chopped chicken on the lettuce.
- Top with crumbled bacon, chopped eggs, sliced avocado, chopped celery, and minced onion.
- Sprinkle blue cheese crumbles on top, if desired.
- Season with a pinch of salt and pepper.
- Fold the sides of the tortilla in and roll it up tightly.
- Cut the wrap in half if you’d like.
Enjoy your delicious and healthy Cobb Salad Wrap!
Chicken Jambalaya
Ingredients:
- 1 lb chicken breast, diced
- 1 lb sausage, sliced
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup rice
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced chicken and sausage to the skillet. Cook for about 5 minutes, stirring frequently, until the chicken begins to brown.
- Add the chopped onion, bell pepper, celery, and minced garlic. Sauté for another 3-4 minutes until vegetables are tender.
- Stir in the rice, making sure it is evenly distributed.
- Pour in the diced tomatoes and chicken broth. Season with Cajun seasoning, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until the rice is cooked and has absorbed the liquid.
- Remove from heat and let the jambalaya stand for 5 minutes before serving.
Tex-Mex Pork Chops
Tex-Mex Pork Chops are a flavorful and affordable meal you can easily make at home. Here’s what you need to get started:
Ingredients:
- 4 pork chops
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 can (14.5 oz) diced tomatoes with chiles
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 tablespoon vegetable oil
Instructions:
Prepare the Seasoning: In a small bowl, mix the cumin, chili powder, brown sugar, and salt. Rub this mixture evenly over the pork chops.
Heat the Skillet: Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and brown them on each side for 3-4 minutes.
Cook the Veggies: Remove the pork chops from the skillet and set aside. In the same skillet, add the chopped onion and bell pepper. Cook until they start to soften, about 2 minutes.
Add Tomatoes: Add the can of diced tomatoes with chiles to the skillet. Stir everything together and bring it to a boil.
Simmer: Reduce the heat, return the pork chops to the skillet, and cover. Let it simmer for about 5-6 minutes until the pork chops are cooked through and the flavors meld together.
Enjoy your Tex-Mex Pork Chops with a side of rice or vegetables for a complete meal!
Budget Porridge
Making a delicious and healthy porridge doesn’t have to break the bank. Here’s a simple and budget-friendly recipe for you.
Ingredients
- 1 cup rolled oats
- 2 cups water or milk (you can use almond milk or any other kind of milk)
- A pinch of salt
- Optional mix-ins: 1 banana (sliced), 1 tablespoon honey, 1 teaspoon cinnamon, 1 tablespoon peanut butter
Instructions
Prepare Ingredients: Gather all your ingredients. Measure out 1 cup of rolled oats, 2 cups of water or milk, and a pinch of salt. Choose your optional mix-ins.
Heat Liquid: In a medium-sized saucepan, bring the 2 cups of water or milk to a gentle boil over medium-high heat.
Add Oats: Stir in 1 cup of rolled oats and add a pinch of salt. Mix well to combine.
Cook: Reduce the heat to medium and let it simmer for about 2 minutes, stirring occasionally to prevent sticking.
Optional Mix-ins: If you like, add in your banana slices, honey, cinnamon, or peanut butter now. Stir well to combine and let cook for another minute or until the oats are soft and creamy.
Serve: Remove from heat and let it sit for a minute. Serve in a bowl and enjoy your budget-friendly porridge!
With just a few ingredients, you can whip up a tasty and nutritious breakfast. Enjoy experimenting with different mix-ins to find your favorite combo!
Super Smoky Bacon & Tomato Spaghetti
Ingredients:
- 400g spaghetti
- 200g bacon, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can (400g) chopped tomatoes
- 1 tsp smoked paprika
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
- Fresh basil leaves, chopped (optional)
- Olive oil
Instructions:
Bring a large pan of water to a boil. Cook the spaghetti according to the package directions. Drain and set aside.
Heat some olive oil in a large non-stick frying pan over medium heat. Add the bacon and cook for 3-4 minutes until it starts to crisp.
Stir in the chopped onion and cook for another 3-4 minutes until the onion is soft.
Add the minced garlic and smoked paprika to the pan. Cook for an additional 1 minute, stirring continuously.
Pour in the chopped tomatoes, season with salt and pepper, and let it simmer for about 10 minutes, allowing the flavors to blend together.
Add the cooked spaghetti to the skillet and toss to coat the pasta in the tomato mixture.
Serve the spaghetti on plates, topped with crispy bacon, grated Parmesan cheese, and fresh basil leaves if desired.
Enjoy your meal!
Slow-Cooker Pumpkin Soup
Enjoy a warm, delicious bowl of pumpkin soup that’s both healthy and budget-friendly. This recipe makes use of easy-to-find ingredients and your trusty slow cooker. Let’s get started!
Ingredients:
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups pumpkin, peeled and cubed
- 2 large carrots, chopped
- 3 cups vegetable or chicken stock
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup of cream (optional)
- Red chili flakes (optional)
Instructions:
- Prepare your vegetables: dice the onion, mince the garlic, and chop the carrots. Cut the pumpkin into cubes.
- Place all the chopped vegetables into your slow cooker.
- Add the stock, cumin, paprika, salt, and pepper. Stir everything together.
- Set your slow cooker to low and cook for 6-8 hours, or high for 4-6 hours, until the veggies are tender.
- Once cooked, use an immersion blender to blend the soup until smooth.
- If using, stir in the cream and cook for an additional 30 minutes to heat through.
- Taste and adjust seasoning if needed. You can add a pinch of red chili flakes for some heat.
- Ladle the soup into bowls and enjoy!
Feta & Kale Loaded Sweet Potato
These Feta & Kale Loaded Sweet Potatoes are a tasty, healthy option for anyone looking for a budget-friendly meal.
Ingredients:
- 2 large sweet potatoes
- 1 cup kale, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup chickpeas, drained and rinsed
- 1/4 cup red onion, thinly sliced
- 2 tbsp pumpkin seeds
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C).
Place the sweet potatoes on a baking sheet and bake for 45-55 minutes, or until they are fork-tender.
While the sweet potatoes are baking, heat the olive oil in a pan over medium heat.
Add the chopped kale to the pan and sauté for about 5 minutes until wilted. Season with salt and pepper.
Remove the sweet potatoes from the oven and let them cool for a few minutes. Then, cut them in half.
Top each sweet potato half with the sautéed kale, chickpeas, and red onion.
Sprinkle the crumbled feta cheese and pumpkin seeds on top.
Serve immediately and enjoy your delicious and nutritious meal.
Speedy Lentil Coconut Curry
This Speedy Lentil Coconut Curry is perfect for a quick, healthy, and cheap meal. Let’s dive right into it!
Ingredients
- 1 cup lentils
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 onion, chopped
- 1 head garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 can (400ml) coconut milk
- 150ml water
- 1 cup frozen peas
- Fresh coriander, chopped
- Salt and pepper to taste
Instructions
Heat the Oil: In a large pot, heat 1 tablespoon of coconut oil over medium-high heat.
Toast the Spices: Add the cumin and coriander seeds. Toast them for about 45 seconds until they start to brown.
Add Aromatics: Throw in the chopped onion and garlic. Sauté until the onion is tender and the garlic is browned, about 5-7 minutes.
Spice it Up: Stir in the curry powder and turmeric. Cook for another minute until fragrant.
Add Liquids: Pour in the coconut milk and 150ml of water. Bring to a boil.
Simmer: Reduce the heat to a simmer. Cook for about 10 minutes until the sauce thickens.
Add Lentils and Peas: Stir in the lentils and cook for another 5 minutes, then add the peas. Simmer for an additional 5 minutes until everything is cooked through.
Season and Serve: Season well with salt and pepper. Stir in most of the chopped coriander. Divide into bowls and sprinkle the remaining coriander on top.
Enjoy your Speedy Lentil Coconut Curry with some rice or naan on the side!
Miso Lentil & Cabbage Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small head of cabbage, chopped
- 3 cloves garlic, minced
- 1 cup dried green lentils, washed and drained
- 4 cups vegetable broth
- 3 tablespoons miso paste
- 1 liter water
- Salt and pepper to taste
Instructions:
Heat olive oil in a large soup pot over medium heat. Add chopped onions, carrots, and celery. Cook, stirring often, until vegetables are softened, about 5 minutes.
Add garlic and cabbage. Stir for another 5 minutes until the cabbage starts to soften.
Add the lentils and vegetable broth. Pour in the water. Stir well to combine.
Bring the soup to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the lentils are tender.
Dissolve miso paste in a small bowl with a bit of warm broth from the soup. Once dissolved, add it back to the pot. Stir well.
Add salt and pepper to taste. Let the soup cook for another 5 minutes to let the flavors meld together.
Enjoy your hearty and healthy Miso Lentil & Cabbage Soup!
Vegetarian Enchiladas
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cups butternut squash, cubed
- 2 cloves garlic, minced
- 1 teaspoon chipotle chili powder
- 1 teaspoon cumin
- Salt and black pepper, to taste
- 1 can black beans, drained and rinsed
- 8 whole wheat tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese
Instructions:
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until it starts to soften, about 2-3 minutes.
- Stir in the cubed butternut squash and cook for another 5 minutes.
- Add the minced garlic, chipotle chili powder, cumin, salt, and pepper. Cook until fragrant, about 1 minute.
- Mix in the black beans and cook until they are warmed through.
- Fill each tortilla with the veggie mixture, roll them up tightly, and place them seam-side down in the baking dish.
- Pour the enchilada sauce over the tortillas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Chickpea & Coriander Burgers
Making Chickpea & Coriander Burgers is a simple and affordable way to enjoy a healthy meal. Here’s what you need and how to make them.
Ingredients:
- 2 cans of chickpeas, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh coriander
- 1/4 cup diced red onion
- 2 cloves of garlic, minced
- 1 egg
- Zest and juice of 1 lemon
- 1 tsp cumin
- Salt and pepper to taste
- Oil for frying
Instructions:
- Prepare Chickpeas: Pat the drained chickpeas dry with paper towels.
- Blend: In a food processor, combine chickpeas, lemon zest, lemon juice, cumin, half the coriander, egg, and seasoning. Pulse until almost ground.
- Mix: Scrape this mixture into a bowl. Mix in the breadcrumbs and diced red onions.
- Shape Patties: Divide the mixture into 4 parts. Shape each part into a patty.
- Chill: Place the patties in the fridge for at least 10 minutes to firm up.
- Fry: Heat oil in a frying pan over medium heat. Fry each patty for 4-5 minutes on each side until golden brown.
Serve these delicious burgers with your favorite toppings. Enjoy!
Creamy Pesto & Kale Pasta
This creamy pesto and kale pasta is a healthy and budget-friendly dish that is both delicious and easy to make.
Ingredients
- 1 lb fusilli pasta
- 2 cups chopped kale, stems removed
- 1 cup fresh basil leaves
- 1 ripe avocado
- 2 cloves garlic
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon hemp seeds
- ¼ cup olive oil
- 1 small onion, chopped
- Salt and pepper to taste
Instructions
Cook pasta: Boil a large pot of salted water. Add fusilli and cook according to the package directions. Drain and set aside.
Prepare kale: In the same pot, bring more water to a boil. Add chopped kale and cook for about 30 seconds until wilted. Drain and set aside.
Make pesto: In a food processor, combine basil, avocado, garlic, Parmesan cheese, hemp seeds, and olive oil. Blend until smooth.
Cook onions: In a large pan, heat a tablespoon of olive oil over medium heat. Add chopped onion and fry for about 10 minutes until softened and beginning to caramelize.
Combine ingredients: Add wilted kale to the pan with the onions and cook for an additional 5 minutes.
Mix together: Combine pasta, pesto, and kale-onion mixture in the pan. Toss well to coat the pasta evenly.
Season and serve: Season with salt and pepper to taste. Serve warm.
Creamy Tomato Risotto
Ingredients:
- 300 g Risotto (arborio) rice
- 1 can (400 g) chopped tomatoes
- 1 liter vegetable or chicken stock
- 1 onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 60 g Parmesan cheese, grated
- 100 ml heavy cream
- Salt and pepper to taste
Instructions:
Preheat your oven to 180°C/350°F.
Heat the vegetable or chicken stock in a pot and keep it hot on low heat.
In a large oven-proof pan, melt the butter and olive oil over medium heat.
Add the diced onion and cook for 5-7 minutes until softened, then add the minced garlic and cook for an additional minute.
Stir in the risotto rice and cook for 2-3 minutes until the rice is slightly translucent.
Pour in the canned tomatoes and hot stock, stirring well to combine.
Place a tight-fitting lid on the pan and transfer it to the oven.
Cook the risotto in the oven for 20 minutes.
Remove from the oven and stir in the heavy cream and grated Parmesan cheese.
Season with salt and pepper to taste before serving.
Black Bean & Tortilla Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 1 jalapeño, chopped (optional)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 4 cups vegetable broth
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes
- 5 corn tortillas, cut into strips
- Salt and pepper to taste
Instructions:
- Heat a large pot over medium heat and add the olive oil.
- Stir in the onion, garlic, bell pepper, and jalapeño. Cook until the onions are soft, about 5 minutes.
- Add the cumin, chili powder, and paprika, stirring to coat the veggies.
- Pour in the vegetable broth, black beans, and diced tomatoes.
- Bring the mixture to a boil, then reduce heat to a simmer for 15 minutes.
- Add the tortilla strips to the soup and stir well.
- Season with salt and pepper to taste.
- Serve hot, and enjoy!
Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.