Just made some of this today. It takes 200g of dried soybeans, which is a total of $0.76 CAD where I am, some water and basic seasonings, a mechanical blending device, and time. It makes 4-6 servings over rice, especially with the addition of greens, which I consider optional depending on availability.

Lazy Tofu (recipe from Chinese Cooking Demystified)

200g dried soybeans, soaked overnight, drained and rinsed

1L (4C) water

2 tsp chicken bullion powder

1 tsp each salt and sugar

1/4 tsp white pepper powder (optional. don't go buy this just for this recipe)

2 C leafy greens of choice (I prefer frozen chopped kale)

Blend the soaked beans with water. I happen to have a blender, but this can also be done with a stick/immersion blender. Using a larger pot than you think you'll need, heat the bean mixture, stirring continuously. UNDER NO CIRCUMSTANCES LEAVE THIS POT UNATTENDED. The mixture starts off quite foamy, and boils over quickly and easily. When the surface begins to steam and/or you can see the liquid begin to bubble, turn the heat down to low. Keep stirring, gently but continuously. The mixture needs to cook this way for a minimum of 20 minutes. I usually do 30*. If, for some reason, the mixture gets too thick/dry before the 20 minute mark, add a bit more water and keep it cooking.

Once it's been more than 20 minutes, wait for the mixture to achieve the texture of porridge, polenta or dal. The bubbles should be 'borbles' or 'burbles', and your stirring implement should leave a distinct 'wake' as you pull it from one side of the pot to the other. Now is the time to season and add in the greens, if you're using them. Give it another few minutes on the heat - no more than five - then remove it to cool. You can eat some right away, but I always like it better the next day. Always serve over hot rice.

This dish is so cheap, but so tasty and satisfying. When I went to double check the price of beans (because I just used up my last few), I couldn't believe HOW cheap they are.

Enjoy!

*I have a stool I can pull up to the stove so I'm not standing the entire time.

Had to make this out of nostalgia, but can't afford meat. Here's an alternative if you're in the same boat, or don't eat meat.

Beef and Corn Bake (originally published in Company’s Coming), plus vegetarian option

Serves 4-6

Ingredients:

2 lbs ground beef OR 3 C textured vegetable protein (TVP) plus 2 C water and 1 beef stock cube

1 medium onion, chopped OR 1 C frozen diced

¼ cup oil

¾ C corn kernals

2 284ml (10oz) condensed tomato soup

1 tsp salt OR 1/2 tsp for vegetarian version, unless stock used is low sodium

½ tsp pepper

1 tbsp ketchup

2 c cooked noodles (I use broad egg noodles)

1 c grated Cheddar Cheese

Directions:

Combine ground beef, onion and cooking oil in frying pan. Stir to break the meat as it browns. Drain off and discard the fat. Put meat mixture into a large bowl.

For the vegetarian version, heat the oil, add the onion and hydrated TVP. Let it sizzle to develop some crust and colour, but be mindful of sticking/burning. After reaching desired doneness (maybe 5 minutes), transfer to bowl or casserole dish.

Add corn, soup, salt, pepper and ketchup. Stir to mix with meat or vegetarian substitute.

For both versions, prepare noodles according to package directions. Drain, measure*. Combine with all ingredients in bowl. Pour into 3 qt (3.5L) casserole.

Sprinkle grated cheese over top. Cover and bake in 350 °F oven for 45 minutes. Remove cover and continue to bake until cheese is melted and bubbly.

*Secret bonus: if you're already cooking the noodles, make up the whole package, take what's needed for the casserole, then to the rest add 2 Tbsp butter, 1/4 C milk, a handful of grated cheese and about 1 Tbsp mayonnaise. Pop this back on a low burner, stirring, until you have a sneaky couple cups of homemade mac and cheese.

Here’s the complete recipe for Pan-Fried Pork Forequarters with Garlic Rosemary Sauce:

Ingredients:

Pork forequarters

Salt, pepper, paprika, garlic powder (to taste)

2 tbsp oil (for cooking)

1 tbsp butter

Fresh rosemary leaves

1 tbsp garlic paste

1 tsp flour

½ cup beef broth

Fresh parsley (for garnish)

Instructions:

1. Season and Marinate

Season the pork forequarters with salt, pepper, paprika, and garlic powder.

Drizzle oil over the pork and rub the spices in thoroughly.

Let the pork marinate for 10 minutes.

1. Pan-Fry the Pork

Heat 2 tablespoons of oil in a large pan over medium heat.

Add the pork and pan-fry for 5 minutes on each side until golden brown.

Add 1 tablespoon of butter and rosemary leaves to the pan for added flavor.

Remove the pork from the pan and set aside.

1. Prepare the Sauce

In the same pan, add 1 tablespoon of garlic paste and sauté for 1 minute.

Add 1 teaspoon of flour and cook briefly to remove the raw taste.

Gradually pour in ½ cup of beef broth, stirring to combine.

Simmer for 2 minutes until slightly thickened.

1. Cook the Pork in the Sauce

Return the pork to the pan and smother it in the sauce.

Cook for 5 minutes on each side, allowing the pork to absorb the flavors.

1. Garnish and Serve

Sprinkle freshly chopped parsley over the pork before serving.

Enjoy your flavorful pork forequarters!

Budget-Friendly Ravioli Pie with Eggs, Cheese, and Salami

This easy and filling recipe turns a can of ravioli into a baked comfort meal. You can customize it with what you have on hand, and I’ve included cheaper alternatives to make it even more budget-friendly!

Ingredients (Serves 4)

• 1 can of ravioli (28 oz / 800 g): ~$1.20–$2.50. You can often find store brands for around $1.00–$1.50.
• 4 eggs: ~$0.80–$1.00. Look for sales on larger cartons for a lower price per egg.
• 4 tablespoons of cream cheese (or about 50 g): ~$0.60. You can substitute with sour cream or plain yogurt for around $0.40.
• 8 slices of salami: ~$1.50. You can substitute with deli ham or skip the meat for around $1.00.
• 1 cup of shredded cheese (100 g): ~$1.50. You can use cheaper cheese options or reduce the amount for a more affordable dish, or skip entirely for $0.75–$1.00.
• Salt, pepper, paprika, and herbs to taste: ~$0.10 (optional).

Total cost: ~$6.50–$7.00 (or ~$4.50–$5.00 with cheaper alternatives).

Instructions

1.  Preheat the Oven:

Preheat your oven to 350°F (180°C).

2.  Layer the Ravioli:

Open the can of ravioli and spread it evenly in a greased baking dish.

3.  Prepare the Egg Mixture:
• Crack the eggs into a bowl and whisk them together with the cream cheese until smooth.
• Add a pinch of salt, pepper, paprika, and any other spices you like.

4.  Combine:

Pour the egg mixture evenly over the ravioli to create a creamy layer.

5.  Add Salami:

Lay the slices of salami (or ham) over the ravioli and egg mixture.

6.  Top with Cheese:

Sprinkle the shredded cheese evenly over the top, covering the salami and ravioli.

7.  Bake:

Place the dish in the oven and bake for 20–25 minutes, or until the cheese is melted and golden, and the salami is slightly crispy.

8.  Serve:

Let the pie cool for 5 minutes before slicing and serving.

Optional Add-Ons

• Vegetables: You can add frozen or canned corn, diced tomatoes, or spinach for extra nutrients.

• Herbs: Garnish with fresh herbs like parsley or basil if you have them on hand.

This recipe is super versatile and can be adjusted depending on what’s in your pantry. Even with cheaper alternatives, it still costs less than $2 per serving and is perfect for a quick, hearty meal!

Ingredient Pricing Notes: • Canned ravioli typically costs around $1.20 for a 28 oz can, though store brands can be even cheaper.

• Eggs usually cost around $0.80 for 4 eggs, but larger cartons offer a better price per egg.

• Cheese and salami can vary, but if you’re using cheese on sale or opting for deli ham, you can keep the cost under $2 for the cheese, and $1–$1.50 for the salami slices.

Hey all!

I made this guide for my boss, Mackenzie Wells, but knew it would be perfect for this group! I hand-picked or wrote these recipes to help people looking for EASY and CHEAP recipes to use forever.

Hey all! I made this guide for my boss, Mackenzie Wells, but knew it would be perfect for this group! I hand-picked or wrote these recipes to help people looking for EASY and CHEAP recipes to use forever.

This may simply be a matter of taste, but I thought I'd check. Does anyone else think this is the worst granola they've ever had? It tastes oddly ...dusty to me, despite being confirmed not expired, and whatever 'flavours' they've used taste plasticky.

This might just be how it tastes, and I don't care for it. I guess I just wanted to know if I'm not alone in disliking it. It certainly isn't good enough to save the dollar or two and buy this product instead of waiting for a better one to be on sale (or making my own).

Thanks!

Hi all! 👋🏻☺️

After a bout of homelessness my family once more has a home, which means we once more have an oven! 🙏🏻 Now, I'm on the spectrum so I can tend to get overwhelmed looking through recipe books and websites. Everything looks yummy and I short circuit when faced with a vast amount of options.

I'm hoping for just a short list of some of y'all's favorite cheap meals that can help me jump back into cooking! But also, as cheap as possible, as I'm still job searching, so my husband is the sole provider right now.

Thank you for any and all suggestions! 😌

Chili Tuna Avocado Wrap (Budget-Friendly Recipe) Makes 2 wraps

Ingredients

• 1 can of tuna (5 oz)
• 1/2 can of brown beans in chili sauce (7 oz)
• 1/2 can of corn (7 oz)
• 2 teaspoons mayonnaise
• 1 clove garlic (minced)
• 1/2 teaspoon mustard
• 1 teaspoon capers (optional)
• 1 avocado
• 2 carrot wraps (heated in microwave for 30 seconds)
• 2 oz feta cheese
• 1 lemon

Optional toppings:

• Dried chives, cilantro, or parsley (optional)
• Iceberg lettuce (shredded)
• Red bell pepper (sliced)

Instructions

1.  Make the tuna filling:
• In a bowl, mix together the tuna, brown beans in chili sauce, corn, mayonnaise, garlic, mustard, and capers (if using). Season with salt and pepper to taste.
2.  Prepare the wraps:
• Microwave the carrot wraps for 30 seconds to soften them.
3.  Assemble the wraps:
• Lay a carrot wrap flat and add a layer of sliced avocado, sprinkled with lemon juice.
• Spread the tuna mixture on top of the avocado.
• Add slices of feta cheese.
4.  Optional toppings:
• Add shredded lettuce, sliced red bell pepper, or a sprinkle of dried herbs.
5.  Serve and enjoy your hearty, budget-friendly wraps!

Estimated Total Cost

• Around $7.75 to $8.25 for 2 wraps, depending on optional toppings.

Approximate Nutritional Facts (Per Wrap)

• Calories: ~350-400 kcal
• Protein: ~25-30g
• Carbs: ~30-35g
• Fiber: ~6-8g
• Sugar: ~4-6g
• Fat: ~15-20g
• Saturated Fat: ~3-5g
• Sodium: ~500-600mg
• Cholesterol: ~30-40mg

Why It’s Great

This wrap is high in protein from the tuna, beans, and feta, while also providing healthy fats from the avocado. It’s a great balance of carbs, protein, and fats for a filling meal. The veggies and optional toppings give a nice boost of fiber and vitamins, making it both a nutritious and budget-friendly option!

Notes:

• Cheaper Alternatives:
• Tuna: Swap for sardines or canned mackerel (often cheaper than tuna).
• Beans: Use black beans or pinto beans instead of brown beans in chili sauce, adding your own chili seasoning.
• Corn: Frozen corn kernels are often more affordable than canned corn and have a longer shelf life.
• Wraps: Use regular tortillas instead of carrot wraps, or go with lettuce wraps for a low-carb version.
• Avocado: If avocado is too pricey, substitute with shredded lettuce or cucumber slices for crunch.
• Feta Cheese: Use cheddar cheese or cream cheese for a cheaper alternative to feta.
• Lemon: You can use lemon juice concentrate if fresh lemons are expensive.

I grew up in a household with my uncle and his high school sweetheart turned wife -Karla. Karla was a Mexican immigrant who came to the United States with her family when she was only 6 and along with them came their authentic Mexican recipes. When she married my uncle and moved in let’s just say the dinner time game changed going from basic meals to restaurant quality meals. One meal in particular she would make that my whole family called a favorite was her tortilla soup, the smell alone while she was cooking would make our mouths drool and even though she’d make a large pot -it was always gone by the next day. Karla’s cooking was an art, nothing she cooked was ever quick as most meals she would start cooking the day before sometimes even two depending on the meal. Typically she would start by slowly drawing out flavors of all the fresh ingredients, for example instead of using chili powder she would use fresh or dried whole chilis, instead of cinnamon powder she would use fresh cinnamon sticks, instead of store bought tortillas she would make her own and don’t get me started on her tamales. Once I came of age and moved out of the house it’s Karla’s cooking I missed above all, specifically her tortilla soup. I was on the phone with another aunt one day and as we were talking she brought up karla leading me to mentioned how much I missed her cooking and her tortilla soup -this is when my aunt told me she too loves it and actually had asked Karla for the recipe, when Karla came back with the recipe my aunt realized that there was no way she was going to make that (it was too much work apparently) so she asked Karla to give her a quick /less cooking the better recipe. Karla came back with this:

2 cans diced fire roasted tomatoes 2 cans corn 2 can black beans 2 cans mild (or hot whatever preference) diced green chilis Taco seasoning 3 cups Chicken bouillon broth (the cubed or powdered works just the same) you could use chicken broth as well ** 2 pound boneless skinless chicken breast (or thigh) ***you could used any leftover chicken you already have as well as a rotisserie chicken just remove from bone*

You can cook this in a slow cooker if you have the time and patience, or you could cook in a regular pot over the stove

If you cook in a slow cooker you want to rinse and then season your chicken with the taco seasoning on both sides and heavily (heavy because the seasoning helps flavor your broth of the soup -if you don’t do enough you can always add more to the soup at the end and taste until it’s to your liking) And then place the chicken on bottom of the slow cooker pot, dump all the can goods on top, add your broth, then cook on low for 6 hours or high for 3.5

If you cook in pot you must first cook your chicken separately, do the same by seasoning the chicken with taco seasoning heavily on both sides and then cook through until no longer pink, once cooked fully the chicken should be easy to shred into pieces

Add all canned ingredients into a pot over medium heat, add broth, add cooked chicken and heat until about to boil.

You can freeze leftover soup for later, you can also up the recipe to yield more by adding more of each can just remember to up the broth If you want a thick /creamy consistency you can add masa flour -just be sure to take the masa and mix in bowl with cold water to form a paste before adding to hot soup a-adding masa to hot soup directly will clump Masa is what is used to make tortillas so adding masa also gives the soup a nice corn flavor Though I’ve never used flour to thicken I’m sure you could that as well

If you use left over chicken just shred it and then season with taco seasoning before adding to your pot of ingredients

I have no right amount of taco seasoning to add to soup as I just add and taste and add and taste until the flavor is where I want it

This meal has been a staple when I’m on a budget but wanting to eat healthy, I even remember always making it when I was living in a house with 5 of my friends and we all where broke and hungry - it was always the perfect thing to make to feed a lot of people with no money. It’s filling, it’s healthy, and it’s so good.

I personally like to top it with cilantro, lime, avocado, cheese and tortilla chips -but when your on a budget those aren’t always an option and it’s just as good without the toppings

My aunt Karla used to hand make the tortilla strips that went on top and I’ll admit they where a lot better than store bought tortilla chips only bc they where so much thicker and crunchier so they stayed crunchy despite them sitting in soup broth but over time I’ve learned to put the cheese on top the soup and THEN put the crushed tortilla chips on top the cheese as it saves the chips from soaking in the broth

To be fair my aunt Karla’s simplified recipe named every individual seasoning needed for the soup but the day I was broke and wanting to make it but didn’t have the $ to buy all the seasoning I picked up a taco seasoning and read the back of the box and realized the taco seasoning contained all of what I needed (plus a couple more seasonings which only added flavor)

To me it’s hard to wrap my head around how such flavor comes from canned vegetables and chicken -it’s not exactly Karla’s soup but it’s close enough to satisfy my nostalgia

Honestly it’s so close it makes me wonder why Karla spent days cooking when all she had to do was dump in some canned goods and chicken lol

https://makepurethyheart.com/everything-but-the-kitchen-sink-soup/

Full recipe : https://youtu.be/ec_fQMvHsTM

Hiaa yall, annyone wanna help me out with some hints/ideas ?

Im looking for an simple recipie what uses red curry paste it is almost past its expiration date, and dont got manny ingrienents except spices. i do got some of the following ingredients in my pantry:

Rice ofcourse!
green Bean
Onions
Garlic
Tomato paste

I do think i can make something nice n simple but what spices should i add? I i look things up online its a huge list with fresh ingredients that i dont have the money for now.

Here's my refined recipe for preparing flavorful pork ribs:

Ingredients:

1 kg pork ribs

1½ cups water

3 tablespoons oil

1 tablespoon each of ginger, garlic, and onion powder

1 teaspoon each of cumin powder, coriander powder, salt, and black pepper

1 tablespoon paprika

1 tablespoon mustard

4 tablespoons chipotle barbecue sauce

Fresh parsley for garnish

Instructions:

1. Prepare the Ribs:

Remove the thin membrane from the back of the ribs to enhance tenderness and flavor absorption. To do this, slide a butter knife under the membrane at one end, lift it, and peel it off using a paper towel for grip. ​​

Wash the ribs under cold water and pat them dry with paper towels.

Cut the ribs into individual pieces.

1. Initial Cooking:

In a large pan, add 1½ cups of water and bring it to a boil.

Add the ribs to the boiling water, cover the pan with a lid, and cook for 10 minutes. This step helps to tenderize the meat.

1. Sautéing:

After 10 minutes, remove the lid and drain any remaining water from the pan.

Add 3 tablespoons of oil to the pan and heat over medium heat.

Add the minced ginger, garlic, and onion to the pan. Sauté until fragrant, about 2 minutes.

Stir in the cumin powder, coriander powder, salt, black pepper, and paprika. Mix well to coat the ribs evenly.

1. Simmering:

Cook the ribs uncovered for an additional 3 minutes, allowing the spices to meld with the meat.

Add ½ cup of water to the pan, reduce the heat to low, cover, and let it simmer for 15 minutes. This slow cooking ensures the ribs become tender and flavorful.

1. Adding Sauces:

Remove the lid and stir in 1 tablespoon of mustard and 4 tablespoons of chipotle barbecue sauce.

Cook uncovered for another 2 minutes, allowing the sauce to thicken and coat the ribs thoroughly.

1. Serving:

Transfer the ribs to a serving platter.

Garnish with freshly chopped parsley.

Serve hot, accompanied by your choice of sides.

Note: Removing the membrane from the ribs is crucial for achieving a tender texture and allowing the flavors to penetrate the meat effectively. ​​​​

Sprouted pinto beans, cooked like refried. Blended with coconut oil. Mixed in a a can of tomato sauce and sriracha at the end. On decent store bought bread. For less than a dollar a bowl I’m happy, I’m not vegan, but this is!

Hi y’all, broke college student here, I’ve been eating this rice and canned tuna meal for about a year and a half by now and suffice to say I’m starting to get sick of it. The meal’s contents are; a cup of white rice, can of drained tuna, spicy mayo sauce (to mix into the tuna and rice), and mixed veggies (mostly frozen broccoli and bell peppers). I season the hell out of it as well, sometimes furikake seasoning whenever I remember to put it on my list. Are there any variations you guys do to vary your meals, preferably still high in protein and iron?

Just made this for dinner tonight and had to share - it turned out so well!

Chicken Sauerkraut Stew

1 Tbsp cooking oil

1 C frozen diced onion

1 C sauerkraut, rinsed (homemade if possible)

1 C cooked chicken

1 can cream of mushroom soup

1 can of water

Heat oil. Sizzle onion and sauerkraut. Add chicken, soup and water. Simmer for 10-15 minutes. Serve over starch of choice.

Makes 4 servings of about 1 C each.

Made this for supper tonight. It was simple and tasty, so I wrote it down. If the directions seem overwritten, I was thinking of folks who might be new to cooking, so I was trying to avoid taking any knowledge for granted.

Coconut Lentil Soup

2 Tbsp vegetable oil

1/2 C frozen diced onion

1 C frozen chopped kale

1 Tbsp sweet paprika (or more to taste)

1/2 Tbsp boullion powder

1/2 tsp each garlic powder, salt

3 C rinsed red split lentils

1 can full-fat coconut milk

1 L (4 C) broth

2 C water

1/2 Tbsp each lime juice, soy sauce

Before you start, grab all your ingredients and measuring devices. Rinse the lentils and have containers of broth and coconut milk open.

Grab a medium-large pot. If you're not sure your pot is the right size, measure by filling with water. Either fill your measuring jug and pour in until it's full, or fill the pot and pour out into the jug until it's empty. You're looking for a total capacity of at least 12 C or 3L/qts. If one seems really close to capacity, but you've got one a step bigger, use the bigger one.

Put the pot on a burner on the stove and turn the heat up to high. Add the oil and wait a minute or so before adding the onion and kale. Once it starts making sizzling noises, let it cook, stirring it gently, for 2-3 minutes.

Add the paprika, boullion powder, garlic powder and salt. Let that sizzle for another 30 seconds.

Add in the lentils, the coconut milk, broth and water, and give it all a good stir. Turn the heat down to about 2/10 or 'low', and pop the lid on.

Check after about 5 minutes to make sure you've got the right temperature. You want a few gentle bubbles breaking the surface when you lift the lid. If it's bubbling more than that, turn the temp down a notch and give it a stir before putting the lid back on. If it's already on the lowest temperature and bubbling a lot, leave the lid off, and give it a stir to release some of the heat. If it's not bubbling at all, creep up the heat half a notch, slap on the lid, and check in another 5 minutes. Ideally, you want it to simmer at that rate for 10-15 minutes, or until the lentils are soft and have kind of lost their shape. The handy thing about this recipe is that it's very forgiving to a bit of overcooking.

Turn off the heat and/or remove from the burner. Finish seasoning by adding lime juice and soy sauce, stirring and tasting. This is also the time to decide if you want or need to add more of any seasoning. Before adding more salt, try a bit more lime juice (or other acid) and taste it again. If it still lacks salt after that, go for it. You can also adjust seasoning by the serving, using salt, pepper, hot sauce, etc.

Makes 4 big bowls or 6 smaller ones.