We all know what it's like when you open the fridge at 6 pm and stare at bits and bobs, thinking to yourself, "I've got nothing for dinner." We have all been there, but if you have plenty of pantry staples, some frozen vegetables, and leftovers, you can easily make something tasty and nutritious.
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These 17 budget-friendly dinners are designed exactly for that. They are based around family favorites because we all know that comfort and predictability are so important when you need dinner but you are exhausted.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
Making your groceries stretch and cutting back on waste doesn't have to mean bad food. Try one of these recipes. You'll be surprised how good they are.
1) Crispy Potato and Egg Skillet
Leftover potatoes are one of those great ingredients to build a quick and budget-friendly dinner around. For this crispy potato and egg skillet, you start by crisping your leftover potatoes in some oil. I like to do this in cast iron as it holds the heat well and you can get really crispy edges.
You can then top this off with whatever vegetables you have.
When it comes to the eggs, covering the pan helps to keep the yolks nice and soft and the whites cook and firm up. My top tip would be to make sure that your vegetables are softened before you add the eggs so that everything cooks at the same time.
Finish this off with some cheese and paprika, and you have something made from the scraps in the fridge that is quick to make but also delicious.
2) Creamy Tomato Pasta with Pantry Spices
There are many occasions when I've had nothing in the fridge, but I've always got plenty of spices. That's when I make tomato sauce for my pasta. Canned tomatoes are definitely one of my favorite pantry staples and are great for creating soups and sauces.
To make this creamy, instead of using cream, you can substitute that for cream cheese or even yogurt. Magic happens when you make use of your pasta water to naturally thicken the sauce slightly.
Dry spices don't get used enough in cooking, but they are great for when you are creating a dish that simmers for a long time. The cheese used here is also flexible, so you can customize your toppings.
3) Chicken and Rice One-Pot Dinner
When making this chicken and rice one-pot dinner, the most important thing is browning your chicken. People underestimate how important it is, but it really does give you such a base of savory flavor.
Chicken thighs are best used for this recipe as they stand up well to the high heat for browning but also to the long simmer. They will still stay juicy. Adding rice, some broth, and aromatics to the pot and then simmering allows all the flavors to come together as it cooks.
You can add vegetables, even frozen ones, once the rice is tender and the chicken is cooked. You are ready to serve it. I like to serve this straight from the pot, as during the week I'm too tired to even bother with formal plating.
4) Tuna Melt Quesadillas
Canned tuna is something I keep in my pantry, but even now I still remember the sad lunches and dinners that I used to make with it. A great way of changing that is turning it into a crispy quesadilla.
Everything in this recipe is shelf-stable too: tuna, mayo, cheese, and your favorite relish between tortillas. It's quite surprising how sturdy tortilla quesadillas are and how well they will handle a wet filling easily.
The most important thing here is to watch your temperature. You don't want to burn the exterior, and you still have to make sure the filling gets hot. Timing how long to melt the cheese is also important for the overall texture.
I like to use a little garlic powder, as this will help with flavor, so you don't need to worry about having to run out to buy fresh garlic.
This one is super quick, hot, and crispy, and is ideal for when you have nothing left in the tank.
5) Black Bean and Corn Tacos
When I open the fridge and realize I have nothing for dinner, I default to these black bean and corn tacos, the ideal quick weeknight dinner. It only takes about 10 minutes.
Using canned beans and corn is ideal for a pantry meal, and you need no preparation. It all comes down to the spices to give you plenty of flavor. I like to use chili powder, cumin, and garlic powder.
Don't worry if you don't have any tortillas in the cupboards. This will still work served over rice.
6) Leftover Roast Chicken Pot Pie
Pot pies are great for stretching out small amounts of meat and turning it into a larger meal. This leftover roast chicken pot pie does exactly that, making use of roast chicken leftovers, frozen veg, and leftover gravy.
You can make this using a store-bought crust, like a refrigerated pie crust, or even puff pastry. I always keep puff pastry in the freezer for recipes like this.
For the filling, you can just about throw anything in that you like. I always use frozen mixed vegetables, and then you can add things like fresh potatoes, corn, or even beans. Everybody loves the flaky crust.
I prefer to use puff pastry for this, and everyone loves it.
This pot pie is perfect for clearing out any leftovers from your fridge.
Pot pie started as a way to stretch a small amount of meat across a bigger meal, dating back centuries before anyone called it “budget cooking.” Turns out our grandmothers were doing this whole thing long before it had a name.
7) Sausage, Peppers, and Onions
This sausage, peppers, and onions one-pan dinner will make you realize how good one-dish dinners actually are, and it's sure to become a permanent fixture in your dinner rotation.
This one uses smoked sausage, bell peppers, and onions, sautéed in oil with plenty of Italian seasoning and black pepper. Smoked sausage is a favorite of mine and gives a lot of flavor as it is already seasoned. I like to slice the bell peppers nice and thin so that they soften quickly.
This is really flexible too. You can also use zucchini, mushrooms, or even frozen peppers. Try serving it over rice or pasta, or even serve it up in a toasted bun.
It reheats well and is great for picky eaters.
8) Peanut Butter Ramen Noodles
Keeping ramen noodles in the pantry is another trick I use. One of my favorite hacks is these peanut butter ramen noodles.
You start off by cooking the ramen noodles as you usually would, but drain off the majority of the water. You then temper the peanut butter and soy sauce with a little of the warm drained water to create a smooth sauce. Don't skip this step.
If you don't temper the peanut butter and soy sauce with the warm pasta water, it can turn clumpy.
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From there, you can make it your own by adding garlic, lime, chili, or extra protein, and turn it into a really nutritious, filling meal.
This is great for using up bits and bobs mixed with pantry staples.
9) Cheesy Broccoli Baked Potatoes
I love it when I can create a meal that doesn't leave me looking at a full sink afterward. You will love these cheesy broccoli baked potatoes. The cleanup afterward is completely minimal.
I like to use russet potatoes. They are nice and sturdy and great for stuffing. Plus, the skin gets nice and crispy when roasted.
If you need to save time, you can use leftover broccoli or even frozen. Steamed will also work if you're in a rush.
Combine the broccoli with the split potato, add some shredded cheese, and finish it off in the oven. I like to use cheddar, and it melts nicely, but mozzarella is also something I use, as you get a great cheese pull. Top it off with some sour cream or, if you don't have that, Greek yogurt is a great alternative.
10) Ham and Cheese Fried Rice
I'm a huge lover of fried rice, and it's a great way of using up what you have on hand. This ham and cheese version uses diced ham, cheddar, and the vegetables that you have in the fridge or freezer (think peas, carrots, corn, or even green onions).
Using leftover rice is the most important thing so that it doesn't turn to mush when you reheat it. Scramble in some eggs and finish off with soy sauce and melted cheddar to stop the fried rice from turning gooey.
You need to make sure that the wok is on maximum heat and that you use oil. This one only takes about 15 minutes, uses just one skillet, and is ideal for weeknights.
11) Chickpea Curry with Rice
I love a good curry, and this pantry-friendly chickpea curry takes canned tomatoes and chickpeas, along with onion, garlic, and curry powder, to create a tasty, filling meal. I love canned chickpeas. They're much easier to work with than dried as they are already cooked.
All you need to do is drain them.
I like to use coconut milk to make the curry nice and creamy, but you can also use broth or stock. Throw in some frozen veg and serve this up with some yogurt, lime, and cilantro. That's definitely my idea of a weeknight meal, and you'll have plenty of leftovers that will only get better the longer they sit in the fridge.
“Dinner doesn’t have to be fancy to feel like I’m taking care of my family. Some nights it’s just rice, beans, and whatever’s left in the fridge, and that’s enough.”
12) Garlic Butter Pasta with Frozen Peas
If you are tired and you need dinner within 15 minutes, try this garlic butter pasta with frozen peas. It is a basic pasta dish, and you don't really need any cooking skills to make it.
To make the garlic butter base, all you need to do is emulsify the garlic butter with the starchy pasta water, turning it into a cohesive sauce that will stick to your pasta. I love using frozen peas in my cooking, and you can add them straight from frozen. No need to thaw, and they still stay bright and tender.
If you want to elevate this dish slightly, try finishing it with lemon, Parmesan, and freshly cracked black pepper.
13) Loaded Nachos with Leftover Taco Meat
If you have leftover taco meat, you will love making these sheet pan nachos. I love to use black beans as the base protein. They're always in my pantry, and they can stretch that leftover taco meat to create more servings.
When you bake the nachos this way, the cheese melts nicely and evenly, and then you can add the fresh toppings. I love sheet pan dinners, and using plenty of topping options means people can customize their own meal. This is a great way of reducing cleanup.
Just don't forget the parchment paper on the pan. This will stop everything from sticking, and you won't have to spend the night scrubbing away to clean your favorite sheet pan.
Try serving this up with a fresh and bright lime-cilantro coleslaw. It's one of my favorite ways of balancing out the rich and spicy flavors of the nachos.
14) Tomato Soup and Grilled Cheese
Tomato soup and grilled cheese is one of those combinations that even kids will love for a weeknight meal.
A trick I use to get as much flavour into the soup as possible is to use milk and season it with plenty of garlic powder, black pepper, and basil.
To make the sandwich you can use the skillet method and butter your bread so that when you cook it you get a gorgeous golden crust. If you're not confident making a grilled cheese in a skillet, try using your air fryer. It really does make a great grilled cheese.
I usually stick to cheddar and mozzarella but you could also use American-style cheese. They all melt well.
To make this easier to dip into the soup, you could also try cutting the sandwich into strips. Serve this up with any leftover vegetables as a side.
15) Bean and Cheese Enchiladas
Enchiladas are one of those great meals where you don't even need to have a recipe in front of you. All you need is canned beans, some shredded cheese, and tortillas.
Roll everything up and bake it with some enchilada sauce or even salsa if that's what you have. Cooking it this way helps to soften the tortillas and melt the cheese. This usually takes around 20 minutes.
It's so pantry-friendly and doesn't require any extra skills or fancy ingredients. Serve this up with rice or a side salad for a satisfying dinner.
16) Ground Beef and Potato Hash
I love to make hashes when I'm looking to use up any potatoes that I have and any other leftovers to create something satisfying and filling. This ground beef and potato hash starts off by browning the meat, then adding the potatoes. Using water and the lid helps to trap the steam and allows the potatoes to cook along with the beef in the one skillet.
No need for a second pot.
This one is really flexible, and you can add whatever vegetables you have. I usually use peas and corn, but you can also use peppers. Top it off with grated cheese or even a fried egg.
That's one of my favorite ways of eating a hash. It turns it into a proper meal. It's also really quick to make and requires minimal cleanup.
Most of these dinners take 20 to 30 minutes start to finish and use five ingredients or fewer beyond what’s already in the fridge or pantry. A handful, like the tomato soup and the tuna melts, come together in under 15. When I’m counting minutes until bedtime, that math matters a lot.
17) Pesto Pasta with Any Vegetables
One of my favorite pantry hacks is being able to take a jar of pesto and stretch it out to make a full and filling meal. Mix your pasta with your favorite pesto and any vegetables you have. You can use fresh or frozen.
The secret to stretching this out is using your pasta water to add to and stretch out the pesto and turn it into a sauce for the pasta. I like to use vegetables like frozen peas and spinach, but you could also use broccoli or even zucchini.
Add protein to it, like leftover chicken, beans, or a fried egg, to make a cheap and filling meal. I always like to finish it off with Parmesan, but if you don't have any, mozzarella is a great option too.
