10 Cheap, Healthy Meals to Try This Month (Under $20 Each)

Cheap, healthy meals? Is that even possible? It totally is!

Your grocery bill can be the easiest place to go over budget. But that’s only if you don’t have a plan. The truth is, cooking healthy, inexpensive recipes is easier than you may think! You just need a few tips to get started.

First, you’ll need to make a budget for how much money you plan to spend. Then, you’ll pick out a few of your favorite healthy recipes. Remember, less is more when it comes to ingredients, so keep it simple!

Once you have your recipes planned and a grocery list written out, commit to buying generic brands to cut down on grocery costs. You’ll also want to keep a pantry full of helpful staple items so you can make anything in a pinch.

And don’t worry—if you need a bit of recipe inspiration to get started, you already know I’ve got you covered! Let’s take a look at some of my favorite options.

10 of My Favorite Cheap, Healthy Meals (Plus Ingredients)

Now, here are 10 of my favorite healthy budget meals to get you started—grouped together by cuisine (Mexican, Italian, protein entrées and vegetarian).

Before you get cooking, I recommend keeping the following pantry staples on hand so you can whip up most of these recipes with ingredients you already have. And if you want to experiment beyond the recipes I’m about to share, you can make many more meals with these items!

• Tortillas
• Rice
• Taco seasoning
• Pasta
• Salsa
• Canned black beans
• Russet potatoes
• Sweet potatoes
• Garbanzo beans
• Canned tomatoes (diced)
• Shredded cheese
• Marinara sauce
• Your favorite frozen vegetable (I like broccoli.)
• Your favorite protein (like chicken or tofu)
• Olive oil
• Onion
• Minced garlic

Mexican Meals on a Budget

Serves 4

Approximate cost per serving: $3.50

You don’t have to wait for Taco Tuesday to make these beauties for a cheap, healthy dinner. They work any night of the week. And even better—they taste amazing as lunch leftovers the next day. These are great plain, but they’re also easy to dress up if you have company coming over or if you have some almost-gone-bad food lingering in your fridge or pantry. (Looking at you, avocados.)

INGREDIENTS:

• 2 pounds boneless, skinless chicken breasts
• 2 tablespoons taco seasoning
• 1 16-ounce jar salsa
• Corn tortillas
• Optional toppings: a sprinkle of shredded cheese, avocado slices, diced red onion, chopped romaine lettuce or toasted pumpkin seeds

DIRECTIONS:

1. Rub both sides of the chicken with the taco seasoning, then place the chicken in the slow cooker.
2. Pour the salsa on top, covering all the chicken.
3. Cook on low for 6–8 hours.
4. When the chicken is fully cooked to at least 165 degrees F, pull it apart using two forks.
5. Over medium heat, warm up tortillas in a skillet for about 1 minute per side.
6. Serve with desired toppings!

Pro tip: When it comes to tortillas, they’re not all created equal. Corn tortillas usually have fewer ingredients and are naturally gluten-free (for those who need to avoid gluten). Plus, they’re typically cheaper than flour tortillas.

When you’re shopping, look for options—whether corn or flour—that have a small list of ingredients (try to keep it under five).

Serves 6

Approximate cost per serving: $1

Try our free Meal Planner to save money on groceries!

Beans and rice . . . and rice and beans. I know you’re probably sick of hearing about it, but there’s no denying beans and rice are both cheap and healthy. They’re flexible base ingredients you can jazz up with different proteins and spices—or even by swapping out the kind of beans (and rice) you use!

P.S. If Meatless Monday isn’t your thing, take these bean burrito bowls up a notch by adding leftover Slow Cooker Salsa Chicken.

INGREDIENTS:

• 2 cups uncooked brown rice
• 2 15-ounce cans pinto or black beans, drained and rinsed
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tomato, chopped
• 1 jalapeño, chopped
• 1 bunch of green onions, chopped
• Shredded cheddar cheese (just a sprinkle)

DIRECTIONS:

1. Cook the rice in a saucepan according to the directions on the bag or box.

2. While the rice is cooking, drain and rinse both cans of beans and pour them into another saucepan over medium heat. Add the cumin, garlic powder and salt. Remove from heat once the mixture has warmed up. If you want a little liquid in the beans, add in some vegetable or chicken broth.

3. Chop up the tomato, jalapeño and green onions.

4. Now it’s time to build your bowls! Add 1 cup rice and 1/2 cup beans to each bowl. Then top each bowl with some tomatoes, green onions, jalapeños and cheese (to taste).

Pro tip: To save even more money, consider buying some of your ingredients in bulk. Things like rice, beans, cheese and common spices are way cheaper if you buy them in economy sizes at stores like Costco and Sam's Club.

Serves 6

Approximate cost per serving: $2.85

If you’re looking for cheap meals that are low in calories and serve a good amount of people, then keep soup in your weekly meal plan. It really can stretch your budget, especially if you’re looking for something tasty but budget-friendly to hold you over until next week’s grocery run.

Save even more money by using homemade chicken broth from leftover rotisserie chicken bones (see my Rotisserie Chicken Salad recipe below!).

INGREDIENTS:

• 3 boneless, skinless chicken breasts
• 1 15-ounce can black beans
• 1/2 cup frozen corn
• 1 jar salsa  
• 1/2 cup water (or broth)
• 1 10 oz can tomato soup (or tomato sauce)
• 1 14 oz can chicken broth
• Garlic powder to taste
• Blue corn tortilla chips for garnish

DIRECTIONS:

1. Load up everything (except the tortilla chips) into the slow cooker.

2. Let the soup do its thing for 5–6 hours on low.

3. Once the chicken breasts are fully cooked to at least 165 degrees F, shred them in the slow cooker before serving.

4. Serve the soup in bowls and top with a few crushed blue corn tortilla chips.

Italian Meals on a Budget

Serves 4

Approximate cost per serving: $3.25

Shh . . . I’ve got a secret. When it comes to marinara, doctoring up jarred sauce is the new “simmer for hours.” Even Grandma’s timeless recipe will approve. Seriously, with jars of marinara sauce and a few of those pantry staples I mentioned, you can serve up healthy, cheap meals that are simple, easy and tasty. Don’t have jarred sauce? Crushed tomatoes will do the trick too. Just up the fresh basil and throw in whatever dried Italian spices you have in your spice cabinet.

INGREDIENTS:

• 1 large spaghetti squash
• Olive oil
• Salt and pepper to taste
• 1/2 onion, finely diced
• 3–4 teaspoons garlic, minced
• 1 24-ounce jar marinara sauce
• 1/2 cup shredded mozzarella cheese
• Handful of fresh basil, cut in strips
• Leftover ground meat or sausage, optional

DIRECTIONS:

1. Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
2. Cut the spaghetti squash in half and scoop the seeds out.
3. Drizzle with olive oil and sprinkle with salt and pepper. Bake cut-side down for 30–40 minutes.
4. While the squash is cooking, drizzle olive oil in a large saucepan over medium heat.
5. Add the onion and garlic and sauté for 4–5 minutes. Pour in the marinara sauce and fresh basil and stir to combine. Simmer for 15 minutes. Then taste and add more seasonings if needed.
6. Once the squash is done cooking (you’ll know it’s ready when you can easily pierce it with a fork), remove it from the oven and let it cool for a few minutes.
7. Make the spaghetti squash noodles by scraping the inside of the squash with a fork. (Kids love this part!)
8. Top the noodles with the sauce (and any leftover meat you want to add). Sprinkle with shredded mozzarella cheese and more fresh basil.

Pro tip: The kids will totally know the spaghetti squash noodles aren’t really noodles. But if you want them to try something new without the fuss, let them help you pull the noodles out of the squash. Kids are usually more willing to eat something they’ve helped make. But if not, eh! You’ve probably got half a box of noodles somewhere in your pantry you can cook up fast. (Because listen—keeping stress low is part of being healthy too!)

Serves 4

Approximate cost per serving: $3.25

You might be wondering what the heck a zucchini boat is. Think of it like a beautiful green ship (packed with nutrients) that will send your delicious dinner sailing into your stomach. This is a great gluten-free, low-carb option to try out when you feel like enjoying delicious chicken parm without the pasta.

INGREDIENTS:

• 4 zucchini
• 1 pound ground chicken or ground turkey (whatever you find on sale!)
• 2 teaspoons garlic, minced
• 1 cup marinara sauce
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste

DIRECTIONS:

1. Preheat the oven to 400 degrees F.

2. Cut each zucchini in half lengthwise. Then use a small spoon to scoop out the inside of the zucchini to create the “boats.”

3. Spray a 9-by-13-inch baking dish with nonstick spray and place the zucchini in the dish with the cut side facing up.

4. On the stovetop, brown the ground chicken or turkey in a pan over medium-high heat for 10 minutes—or until fully cooked. Add salt and pepper to taste.

5. Turn the heat down to low and add in the garlic and pasta sauce. Cook the mixture for another 5 minutes.

6. Remove the chicken mixture from the heat and add it to the zucchini boats. Press the mixture down into the boats using a spoon.

7. Sprinkle the parmesan cheese and the mozzarella cheese on top of each zucchini boat.

8. Cover the entire baking dish with foil and cook for 30–35 minutes or until the zucchini is soft and the cheese is melted.

Pro tip: You can always buy meat with a slightly higher fat content (if that’s cheaper) and strain the grease out after it’s done cooking.

Protein Entrées on a Budget

Serves 4

Approximate cost per serving: $4.50

This is one of those cheap recipes you’ll really love because it’s low in calories and price. If that isn’t a match made in heaven, then I don’t know what is.

Use your favorite vegetables, or to cut down on cost, serve up whatever veggies you’ve got in the fridge or pantry. Potatoes, carrots, peppers and onions are usually a safe bet!

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 2 tablespoons stone-ground mustard
• Chopped fresh veggies (enough to cover the sheet pan)
• Olive oil
• Salt and pepper to taste
• Fresh thyme to taste

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. Coat the chicken in stone-ground mustard.
3. Chop up the veggies, coat them in olive oil, and place them on a baking sheet. 
4. Sprinkle the salt, pepper and thyme on the veggie mixture.
5. Place the chicken on top of the veggies.
6. Pop the pan into the oven and bake for 30 minutes.

Pro tip: For more tips to save money on grocery shopping, check out my friend Rachel Cruze's Meal Planner & Grocery Savings Guide. She's got some great ideas!

Pro tip: Frozen vegetables often get a bad rap, but don’t count them out too soon. While they may seem like they aren’t as healthy as fresh veggies, frozen vegetables are usually picked and packaged when they’re ripe—so they keep most of their nutrients! Plus, they’re usually cheaper than their fresh counterparts.

So, next time mixed veggies are on sale, grab a few bags to make cooking cheap, healthy recipes a breeze.

Serves 4

Approximate cost per serving: $3.50

Salad sometimes gets a bad rap. But there’s nothing a rotisserie chicken and some homemade dressing can’t fix. Seriously, this is a simple way to pack in flavor—and to use ingredients you probably already have in your pantry. Win-win, right?

And if you haven’t been making your own salad dressing, this recipe is about to change your life. (Yes, really.)

INGREDIENTS:

For the dressing:

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or honey
• Salt and pepper to taste

For the salad:

• 1 rotisserie chicken
• Lettuce or spring mix
• Feta cheese crumbles
• Whatever veggies you have on hand: carrots, cucumber, bell peppers, etc.
• Whatever pantry staples you want to add: craisins, nuts, seeds, etc.

DIRECTIONS:

1. Put all the dressing ingredients in a jar. Screw the lid on tight and shake until mixed well.
2. Pull the chicken from the bone.
3. Now it’s time to assemble the salad. Add lettuce, chicken, feta cheese and any desired toppings to a bowl.
4. Drizzle with dressing, toss and enjoy! (See, I was right! Life. Changed.)

Pro tip: After you finish deboning the rotisserie chicken for the salad, keep the bones to make homemade bone broth. Add the bones, any veggies or herbs you have in the fridge (carrots, onion and celery work great), and salt and pepper to a slow cooker.

Fill it with water and turn on low. Cook for about 8 hours, and ta-da—homemade chicken stock for more cheap meals! Use it for the base of a soup or add veggies, noodles and leftover chicken for an easy, homemade chicken noodle soup.

See? Cheap, healthy meals aren’t as challenging as they seem.

Vegetarian Meals on a Budget

Serves 4

Approximate cost per serving: $2

Not to be confused with its less colorful cousin, a sweet potato can be an awesome ingredient to add to your list of cheap, healthy meals. But look out—it’s easy for calories to get out of hand when it comes to the toppings.

Skip the bacon and sour cream and instead choose toppings like Greek yogurt and sesame seeds. Oh yeah, I’m serious. And it’s seriously delicious.

INGREDIENTS:

• 4 sweet potatoes
• 2 15-ounce cans black beans
• 2 cups plain Greek yogurt
• Sesame seeds (just a pinch)
• Shredded cheddar cheese (just a sprinkle)
• 1 lime
• Salt and pepper to taste
• Cayenne pepper to taste, optional

DIRECTIONS:

1. Preheat the oven to 400 degrees F.

2. Poke holes in the sweet potatoes with a fork and place them on a baking sheet.

3. Cook the potatoes 30–40 minutes or until they’re soft (you can poke them again to test). Your cook time will also depend on the size of the sweet potatoes.

4. Take the sweet potatoes out of the oven and slice a small opening in the top of each. Then scoop out a small portion from the top of the potato. But be careful not to remove too much. You just want to create enough space for all your toppings to sit.

5. Top each sweet potato with a combo of black beans, Greek yogurt, sesame seeds and cheese. Add a little squeeze of lime juice and the spices, and you’re good to go!

Pro tip: If you want a meaty version of this meal, toss 1/2 cup pulled rotisserie chicken (left over from your salad!) in 1–2 tablespoons barbecue sauce. Heat this up on the stove until warm. Add it on top of the potatoes and enjoy!

Serves 8

Approximate cost per serving: $2.85

Let me tell you—I’m here for this salad! It’s hearty. It’s healthy. And it won’t break the bank. And to make it even greater, it tastes better with time in the fridge (yay, leftovers!). So, if you’re looking for an easy, protein-packed salad recipe that’ll give you several cheap meals this week, this one is it.

INGREDIENTS:

For the salad:

• 1 15-ounce can garbanzo beans (aka chickpeas), drained and rinsed
• 1/2 English cucumber, chopped
• 1/2 cup grape tomatoes, halved
• 1/4 red onion, finely diced
• 1/2 yellow bell pepper and 1/2 orange bell pepper, diced
• 1/2 cup feta cheese crumbles
• 1/4 cup pitted kalamata olives, sliced, optional

For the dressing:

• 1/2 cup olive oil
• 3 tablespoons lemon juice
• 1 tablespoon dried oregano
• 2 teaspoons garlic, minced
• Sea salt and pepper to taste

To serve:

• Greens (spring mix, chopped romaine, etc.), optional
• Whole wheat pita bread, optional

DIRECTIONS:

1. In a large bowl, combine all the salad ingredients.

2. In a separate bowl or mason jar, add all the dressing ingredients and shake well to combine.

3. Pour the dressing over the salad and gently mix to combine. Season with additional salt and pepper to taste if necessary.

4. Refrigerate until ready to eat (or dig in right away!).

5. Serve on whole wheat pita bread.

Pro tip: When planning your healthy meals, try to use as many colors as you can. (This is what we call “eating the rainbow.”) But slow down. That doesn’t mean you’re eating a bag of Skittles for dinner! It just means that when you eat different colors of fruits and vegetables during the day, your body gets lots of the essential nutrients it needs.

Serves 6

Approximate cost per serving: $1.50

Need a meatless option that’s healthy, budget-friendly and tastes a lot like comfort food? Then give this Vegetarian Chili a shot! Don’t let the lack of meat fool you. This dish still has plenty of flavor to sink your teeth into.

INGREDIENTS:

• 1 28-ounce can crushed tomatoes, undrained 
• 2 15-ounce cans kidney beans, drained and rinsed
• 1 15-ounce can corn, drained
• 1 green bell pepper, diced
• 1 white onion, diced
• 6 tablespoons chili powder
• 2 tablespoons cumin
• 1 teaspoon garlic, minced
• Salt and pepper to taste

DIRECTIONS:

1. Dump everything (the veggies you just diced, the canned ingredients and the spices) into your slow cooker. It’s that easy!

2. Let the chili cook for 5–6 hours on high or 8–9 hours on low.

Pro tip: For some of us, grocery delivery for multiple-ingredient meals like Vegetarian Chili is cheaper (especially if you get distracted and tend to overbuy in store). For other shoppers, not so much. Find out if grocery delivery is worth it for your household.

Ready, Set, Go Make Cheap, Healthy Meals!

Next time you need healthy meals on a budget, give a few of these recipes a try! Keep in mind, these prices are all low-cost estimations based on generic brands at a local superstore here in Franklin, Tennessee. Also, those costs per serving are based on the amount of ingredients you’re actually putting in the recipe. You might find different prices where you live and shop, and you might have to stock up on some items that first grocery run, but then you’ll have plenty to use in later recipes. (Like that first bottle of olive oil—ouch. But it’s a great investment.)

And if you’re looking for an easy way to keep track of your entire budget—and all the savings you’ll rack up when you try out these meals—check out the EveryDollar app. With EveryDollar, you’ll plan how you spend and save money each month, so you’ll never have to wonder where all your money is going. It’s super helpful when you’re keeping track of grocery spending.

Next, the Meal Planner & Grocery Savings Guide will help you take the stress out of meal planning and save more time and money on groceries. So go ahead and check out the digital meal planner and grocery list templates. Now, let’s get cooking!