cheap dinners

These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time

Mexican bean burgers with lime yogurt & salsa

breadcrumb

tsp mild chilli powder

coriander, stalks and leaves chopped

tub fresh salsa

milliliters low-fat natural yogurt

lime

wholemeal burger buns, sliced avocado, sliced red onion

Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.

Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.

While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

This collection of budget friendly Cheap Dinner Ideas will give you plenty of thrifty meal options. In a hurry? Try this chicken ramen stir fry:

The 35 BEST Ways to Cook Cheap Dinner

chicken breast

ramen noodles (minus flavoring packets)

onion

red bell pepper

green bell pepper

6-7 mushrooms

baby carrots

scallions

garlic

Tbsp chopped ginger

Tbsp cooking oil

soy sauce

Tbsp Hoisin sauce

Tbsp oyster sauce

Tbsp sweet chili sauce

water

First get everything prepped. Finely chop ginger and...

First get everything prepped. Finely chop ginger and garlic, slice mushrooms onions and peppers, matchstick carrots. Cut scallions into one inch slices and keep green and white portions separate. Also, mix all of your sauce ingredients, soy, Hoising, oyster and sweet chili together in a bowl. First butterfly chicken breast, then cut into thin strips.

Get wok or large skillet hot over high...

Get wok or large skillet hot over high heat. Once it is sizzling hot, add oil, chopped onions and white portions of scallions. Sauté one minute, then add chicken. Stirring frequently, cook until pink color has left chicken, 3-4 minutes.

Add ginger and garlic, toss together about one...

Add ginger and garlic, toss together about one minute. Then add carrot, peppers and mushrooms. Stir fry 3-4 minutes. Add sauces, mix well.

Make well by moving stir fry ingredients to...

Make well by moving stir fry ingredients to the perimeter of the wok. Add water to well. Let heat about a minute, it should start simmering.

Add ramen to well, cook one minute. Flip...

Add ramen to well, cook one minute. Flip and cook an additional minute.

Separate the noodles and mix well with other...

Separate the noodles and mix well with other ingredients.

Serve hot and garnish with remaining part of...

Serve hot and garnish with remaining part of scallions.

A creamy and comforting quick pasta recipe, ideal for when you're short on time

Cheesy leek & bacon pasta

olive oil

leek,

rashers smoked streaky bacon, sliced

pasta shapes (we used penne)

herb & garlic soft cheese

Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.

Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.

Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.

This Tomato &amp; Basil Lemon Capellini is a light and refreshing plant-based pasta recipe with a bright lemony flavor. It&#39;s a perfect summer meal or a quick and easy weeknight dinner. The capellini noodles are tossed in a simple sauce made with olive oil, fresh tomatoes, basil, garlic, and lemon juice. It&#39;s packed with vegetables, including broccolini, peas, and cherry tomatoes. This pasta recipe is both delicious and nutritious, and it&#39;s sure to become a new favorite. And the best part is, it&#39;s ready in under 30 minutes!

Tomato and Basil Lemon Capellini

garlic (minced)

compari tomatoes (chopped small)

tbsp extra virgin olive oil

red pepper flakes (optional)

peas

broccolini (cut in bite sized pieces)

cherry tomatoes

tbsp vegan butter (or sub olive oil)

lemons (juiced)

salt

basil (leaves, chopped)

oz pasta (capellini

Put on water to boil on back burner. Cook pasta according to package, then drain and rinse with cold water, then toss with a drizzle of olive oil to prevent sticking and reserve until last step

In a large, deep sauce pan over medium heat, add olive oil and wait 1 minute before adding garlic and chili flakes. Cook for 2 minutes until fragrant.

Add broccolini and a pinch of salt and cook stirring occasionally for 3-4 minutes.

Add peas and another pinch of salt and cook for 2-3 minutes

Add chopped tomatoes, season with a pinch of salt and a few grinds black pepper and cook for 2-3 minutes stirring occasionally until tomatoes are releasing their juices.

Add cooked pasta, vegan butter, chopped cherry tomatoes, lemon juice, and salt and pepper. Turn off heat and toss well. Add basil last and toss.

Enjoy within 3-4 days for best quality. Enjoy hot or cold.

So delicious!! I’ve made it twice already :)

This hearty wild rice and kale salad is filling enough for Winter and cooling enough for Summer. The zesty red pepper blender dressing makes all the flavors pop.

Zesty Wild Rice and Kale Salad

bell pepper (oven roasted

tbsp red wine vinegar

tsp italian seasoning

tbsp agave or maple syrup

salt and pepper

oz wild rice

kale (massaged

persian cucumbers (chopped)

cherry tomatoes (halved)

olives (sliced)

parsley (chopped)

basil (chopped)

beans

Cook wild rice according to box and cool

Preheat oven to 400 and roast peppers for 20 minutes on a sheet pan

cooking

Blend all dressing ingredients together in a food processor or blender until smooth.

For Dressing

Put all salad ingredients in a large mixing bowl and toss with dressing.

Eat within 4-5 days for best flavors.

For Salad

I'm currently eating this and it's delicious. I added dill and tempeh bacon for extra protein. Yummy!

Loved it.   Thank you!  I didn't want to buy basil, so I left that out but it was still good.  Would you use dried basil in the dressing if you didn't have fresh?

Delicious and super easy! Love the dressing and all the veggies! Definitely a keeper!

So, it turns out that I'm not a big kale fan. I can't decide whether I will continue to make this with kale or switch out the greens, but I will definitely make it again! The roasted red pepper dressing is great and will probably be even better with a fresh pepper. All I had on hand were roasted red peppers in the jar. All around wonderful flavor and a great healthy dish! Thank you!

Just made this today - so yummy, flavorful and filling -  it will now go into recipe rotation - thank you!

I made this for dinner tonight and due to the amount of kale on hand, I added about 1-1&amp;1/2 cups of Napa cabbage. The dressing and combination of ingredients make this a flvour explosion with every bite.  I absolutely loved it and will undoubtedly make it more often.

This comforting Black Lentil and Orzo Stew is chock full of smoky, tangy, and umami flavors. With its wholesome ingredients, rich flavors, and simple preparation, this thick and hearty vegan stew is sure to become a staple in your meal rotation. This thick and hearty vegan stew is. It is cozy, super hearty, and full of vitamins. From the earthy richness of black lentils to the satisfying chewiness of orzo pasta along with delectable flavors, this black lentil and orzo stew is everything you need in the winter.

Black Lentil and Orzo Stew

black lentils (dry, rinsed well)

orzo (uncooked)

garlic (chopped)

baby bell peppers (roasted)

oz crushed tomatoes

carrots

tbsp smoked paprika

dill

parsley

black pepper (to taste)

(plus

yeast

Preheat oven to 400 degrees. Add baby bell peppers to a skillet or sheet pan with a drop of oil and roast for 20 minutes. Once soft let them cool enough to handle and deseed and stem them and chopped small. Reserve to add to soup.Alternately you can use canned or jarred roasted bell peppers instead for convenience.

In a soup pot or deep skillet over medium heat, warm the oil. Add the onions and cook for 5 minutes until fragrant and beginning to get translucent. Then add the garlic and cook for 5 more minutes stirring often until garlic is golden and onions are beginning to caramelize. Add carrots and cook for 2-3 minutes.

Add lentils and water and bring to a boil, covered for 15 minutes. Check that the lentils are almost finished cooking. If they are still hard give it another 5 minutes before proceeding.

Add orzo, tomatoes, smoked paprika, salt and boil for an additional 10 minutes covered stirring every few minutes to avoid orzo clumping.

Uncover and all nutritional yeast and stir well. Taste for salt and pepper and add to your liking. Check that the lentils are soft and the orzo is cooked. Simmer 5 more minutes.

Last add the roasted peppers,  parsley and dill and stir into the soup. Let the flavors combine and serve.

Eat within 5 days or freeze up to 3 months. Always allow food to cool completely before covering.

This recipe was really good. I added kale that I had in the fridge and some liquid smoke and it was amazing !!!

Hiii!! Just found you yesterday and made this for dinner today. My black lentils were expired so I used green. Excellent recipe and so delicious!! Thank you ☺️

Top 6 cheap dinners recipes from across the web

The most viewed cheap dinners recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mexican bean burgers with lime yogu...

The 35 BEST Ways to Cook Cheap Dinn...

Cheesy leek & bacon pasta

Tomato and Basil Lemon Capellini

Zesty Wild Rice and Kale Salad

Black Lentil and Orzo Stew

Top 6 cheap dinners recipes from across the web

The most viewed cheap dinners recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican bean burgers with lime yogu...

The 35 BEST Ways to Cook Cheap Dinn...

Cheesy leek & bacon pasta

Tomato and Basil Lemon Capellini

Zesty Wild Rice and Kale Salad

Black Lentil and Orzo Stew

The most viewed cheap dinners recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine