We all have that group of friends or family who like to think of themselves as really fancy. Well, at least I do. These are the 18 easy budget recipes I pull out that seem really expensive and get everybody talking about them. But in reality, they really did not cost me that much money at all, and no one ever has to find out.
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1) Chicken Alfredo Bake
I normally have this one already made and sitting in the oven when we have family and friends coming over. The kids love it, so if anything, I actually serve it separately for them while the adults mention something else. I normally make this with leftover chicken, which is always a plus because I'm not wasting that.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
Be careful when you're making this one, though, because sometimes that cream sauce overheats and can split. This can be made way in advance, and sometimes I even freeze it, so I literally have absolutely no cooking to do. Then it's some delicious mozzarella sprinkled over the top; put that on the grill, and I promise you you'll have nothing left.
Ingredients
Method
- Cook the pasta until just shy of done and drain.
- Melt the butter, cook the garlic 1 minute, whisk in the milk and parmesan, and simmer until thickened.
- Toss the sauce with the pasta and chicken, then spread into a baking dish.
- Top with mozzarella and bake at 375F for 25 minutes until golden and bubbly.
Notes
2) Spaghetti Aglio e Olio
Even though spaghetti aglio e olio is really simple with only a few ingredients, it has all of those really expensive flavors going on: garlic, a good amount of olive oil, some red pepper flakes, and a really good technique is the trick here. I like to serve this in a huge bowl in the middle of the table, with some shrimp on the side and a big salad, and I feel like this is a really well-rounded meal that feels like restaurant quality.
Don't burn the garlic here; it's a very common mistake. You must take it off the heat and cook it on low heat. And I'll always say a good quality olive oil really matters when you make a pasta dish like this. You can really taste if it's a good one or a bad one.
Spaghetti Aglio e Olio
Ingredients
Method
- Cook the spaghetti, reserving a cup of the pasta water before draining.
- Warm the olive oil and gently cook the garlic and red pepper flakes until just golden.
- Toss the pasta into the oil with a splash of the reserved water to create a light sauce.
- Stir in the parsley, season with salt, and serve right away.
Notes
3) Butternut Squash Risotto
I make this butternut squash risotto when I'm trying to wow my friends, and we normally have it as a starter. Everyone thinks I've gone to such lengths to do this, but in reality the ingredients are actually very simple and very cheap. You just have to make sure you do this right.
I like to cook my risotto with some onion and garlic, and I add stock and a little bit of wine just to get those starches released. Once it starts to release that starch, I take it off the heat, spread it on a flat tray, and put it in the fridge to stop it from cooking. Then just before my guests arrive, I pull out the tray, and this is when I start the cooking process again. This cuts back on about 20 minutes of stirring.
Make sure you make a very good squash base, then you puree it, adding a little bit of the roasted squash pieces at the end. Serve it with some sage butter, burnt butter, and some rocket on top. I promise you, this one looks like you spent hours at chef school learning how to do it, but in reality it's super easy, and it'll knock the socks off your guests.
Butternut Squash Risotto
Ingredients
Method
- Roast the squash at 400F for 20 minutes, then mash half of it.
- Saute the onion in butter until soft, then stir in the rice for 2 minutes.
- Add the warm broth one ladle at a time, stirring until absorbed, for about 20 minutes.
- Stir in the mashed and cubed squash and parmesan, then season with salt and pepper.
Notes
4) Lentil and Sweet Potato Curry
I have a lot of vegetarian friends, so whenever they're coming over, I pull this one out. I actually normally make this in the morning, and it basically just heats up when my friends come around, so all I have to do is put it in the middle of the table and let everyone serve themselves, spooned onto some fluffy jasmine rice.
You've definitely got to make sure you use the right lentils here. Red lentils are ideal because they cook faster and break down, making this delicious thick sauce, whereas the green and brown ones hold their shape, so don't use them if you can help it. The sweet potato adds such a natural sweetness, and it balances that heat from the chili and garam masala.
This has all the pantry staples, so tinned tomatoes, coconut milk, dried lentils, onion and garlic, and spices- most of the stuff you probably already should have in your pantry at all times. Top it with some fresh coriander, and all your friends will be talking about it for ages.
Lentil and Sweet Potato Curry
Ingredients
Method
- Saute the onion and garlic until soft, then stir in the curry powder for 1 minute.
- Add the lentils, sweet potatoes, coconut milk, and broth.
- Simmer 25 minutes until the lentils and potatoes are tender.
- Season with salt and serve over rice.
Notes
5) Stuffed Bell Peppers
These stuffed bell peppers look really cute and add that whole fancy restaurant vibe without much effort. I make these in advance and then just basically heat them up when I'm about to serve them. The peppers act as their own edible little serving vessels, which adds nice portion control. The color of the peppers really matters here.
Don't pick green ones because they're not going to give you that sweetness like the red, yellow, and orange ones will. I like to stuff these with quinoa, rice, and beans, then serve them with mozzarella sprinkled on top and pepper flakes, and quickly broil them in the oven. These work so nicely as a side dish, which covers your veg and starch in one go.
Stuffed Bell Peppers
Ingredients
Method
- Mix the rice, beans, salsa, cumin, half the cheese, and salt.
- Spoon the filling into the pepper halves.
- Arrange in a baking dish with a splash of water in the bottom and cover with foil.
- Bake at 375F for 30 minutes, then top with cheese and bake uncovered 5 more minutes.
Notes
6) Mushroom Stroganoff
Another delicious dish I like to make for my vegetarian friends. This mushroom stroganoff acts like a ragu, and I almost always like to serve it with fresh pasta. I also always have a bit of truffle essence on hand, which definitely gives the dish a really expensive finish.
I still use the sour cream and paprika as the base, which is pretty much like the original Russian dish, and then I like to use button, portobello, and shiitake mushrooms, and even dried porcinis, which I normally have on hand too, and that brings a different texture and a completely different level of umami. If you've got vegan friends, you can swap that cream for a coconut cream or cashew cream, and it tastes just as good.
Mushroom Stroganoff
Ingredients
Method
- Saute the mushrooms and onion in butter until golden, about 8 minutes.
- Sprinkle in the flour and cook 1 minute, then whisk in the broth and simmer until thickened.
- Stir in the sour cream off the heat and season with salt and pepper.
- Serve over the cooked egg noodles.
Notes
7) Eggplant Parmesan
Eggplant Parmesan is surprisingly budget-friendly to make but ends up tasting really special, like from a restaurant. I bake this; I don't fry it, because I just feel like the frying adds a lot more oil and calories. Eggplant absorbs tons of oil, so make sure you salt it first and then drain the slices beforehand.
This just reduces that sogginess. It's super easy to serve as a vegetarian main meal or as a side to something like chicken parmesan, and it feels like you've eaten at an Italian restaurant.
Eggplant Parmesan
Ingredients
Method
- Dip the eggplant slices in egg, then coat in breadcrumbs.
- Bake on a greased sheet at 400F for 20 minutes, flipping once, until crisp.
- Layer marinara, eggplant, and cheeses in a baking dish, repeating the layers.
- Bake at 375F for 25 minutes until bubbly and golden.
Notes
8) Loaded Baked Potato Soup
This is one of my husband's absolute favorites, the loaded baked potato soup. I think he absolutely loves this combination, which does make sense: creamy potato, crispy bacon bits, cheese, and some spring onion, and it all comes together like it was meant to be. This is great to serve as a starter when you have a whole bunch of your friends over, or even as a main for a cozy Sunday lunch when it's raining outside.
Some people like to completely blend it, like my dad and my husband, but sometimes I actually like chunks. If you boil the potatoes for too long, they get waterlogged, which makes them go gluey instead of creamy. This is something you absolutely do not want to do.
Loaded Baked Potato Soup
Ingredients
Method
- Saute the onion in butter until soft, then add the potatoes and broth.
- Simmer 20 minutes until the potatoes are tender.
- Mash some of the potatoes for a thick texture and stir in the milk and cheddar.
- Top each bowl with crumbled bacon and green onions.
Notes
9) Spinach and Ricotta Ravioli
When we frequent our favorite Italian spot, this is something I typically will always order. There's something about that spinach and ricotta combination that absolutely just works, and I typically will have it with something creamy. So this makes the perfect meal to do at home but still gives that restaurant-quality type of dining. You can either buy this store-bought or make it from scratch; it depends on your mood, but at the bottom line it's still a very affordable dinner that really shines through.
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If you're making these from scratch, I would use fresh spinach. I just find that frozen spinach tends to hold a lot more water, and that somehow ends up making everything watery at the end. Make sure you don't overfill these. I love to serve this with a delicious creamy white wine reduction, and then I serve it with some crispy sage and prosciutto, sprinkled with tons of parmesan. Whether it's a main or a starter, everyone goes wild every single time.
Spinach and Ricotta Ravioli
Ingredients
Method
- Mix the ricotta, spinach, parmesan, salt, and pepper.
- Spoon a teaspoon of filling onto each wonton wrapper, brush the edges with water, and fold and seal into ravioli.
- Boil gently for 3 minutes until they float.
- Toss with the melted butter and serve with extra parmesan.
Notes
10) Cauliflower Tacos with Lime Crema
Cauliflower is a really underrated vegetable. It's so versatile; you can do so much with it. These cauliflower tacos with lime crema are fabulous as a main for lunch, at a barbecue, or for someone who doesn't eat meat.
If you want that extra crunch, toss the cauliflower florets in some cornstarch, and don't overcrowd the pan, because it ends up steaming the cauliflower instead of crisping it, and then you defeat the whole object.
For the base spice, we go with cumin, paprika, chili powder, and garlic powder. Then you serve this with some sour cream, or whatever you've got; Greek yogurt works too, along with some lime juice and salt.
This is a really cheap way of doing tacos instead of beef or shrimp, and it's super satisfying as well.
Cauliflower Tacos with Lime Crema
Ingredients
Method
- Toss the cauliflower with the oil and taco seasoning.
- Roast at 425F for 25 minutes until crispy and charred at the edges.
- Whisk the sour cream and lime juice into a crema.
- Fill the warm tortillas with cauliflower and cabbage, then drizzle with lime crema.
Notes
11) Creamy Tomato Basil Pasta
I've actually just made this creamy tomato basil pasta for dinner tonight. I'm having a few friends over for an early dinner. For the base, I quickly fried some onion and garlic, then added some tinned tomato from the pantry. I didn't have any cream, but I did have sour cream, which I needed to use up, so I chucked that in and added a little bit of tomato sauce, salt, pepper, and I added some chili flakes too.
The pasta's already been cooked; it's all ready to go in the pot, and then I'll just warm it up quickly, sprinkle some more parmesan on top, and serve with some fresh basil. Super easy, already done, and delicious.
Creamy Tomato Basil Pasta
Ingredients
Method
- Cook the pasta and drain.
- Saute the garlic in the oil for 1 minute, then add the crushed tomatoes and simmer 10 minutes.
- Stir in the cream and parmesan until smooth.
- Toss with the pasta and fresh basil, then season with salt.
Notes
12) Garlic Butter Shrimp
You get the people that absolutely love seafood, and then you get those that don't. Sorry, I can't be friends with you if you don't love prawns and shrimp. I typically will do this for one of those birthdays because they are absolutely delicious and a bit of a treat. Don't overcook them because you don't want rubbery shrimp, so 1 to 2 minutes per side.
Garlic Butter Shrimp
Ingredients
Method
- Melt the butter in a skillet and cook the garlic for 1 minute.
- Add the shrimp and cook 2 minutes per side until pink.
- Stir in the lemon juice and parsley.
- Season with salt and pepper and serve over rice or with crusty bread.
Notes
13) Quinoa and Black Bean Salad
Quinoa and black bean salad is a great example of a meal that tastes far more expensive than it really is. A little quinoa goes a long way, so when you mix it with black beans and tons of fresh veggies like peppers, avocado, red onion, corn, and even feta, it becomes really colorful, fresh, and really satisfying. Those textures are great, and I found this really works.
What's really nice about it is that it's packed with protein and fiber. This salad goes great in the middle of a dining room table where everyone just helps themselves, because it seems to go so nicely with any protein that we serve it with.
Quinoa and Black Bean Salad
Ingredients
Method
- Cook the quinoa in 2 cups water for 15 minutes, then fluff and cool.
- Stir in the black beans, corn, and bell pepper.
- Whisk the lime juice, olive oil, and salt and pour over the salad.
- Toss with the cilantro and chill before serving.
Notes
14) Herb-Crusted Salmon
When I really want to blow the socks off my friends, I do this dish: herb-crusted salmon. Guys, I don't get that Norwegian salmon because that is super expensive. I get the budget salmon, which usually means farmed Atlantic salmon, cheaper but still super nutritious. Then to top this one off, I make a panko and fresh herb topping which consists of parsley, dill, and chives, and pat it on top of the salmon.
I even grate some Parmesan, put it in the oven to crisp up, and sprinkle it with some good olive oil. Serve this on top of some asparagus with a garlic aioli on the side, or a cheat's hollandaise, and I promise you they'll be talking about this main for ages.
Herb-Crusted Salmon
Ingredients
Method
- Brush the salmon fillets with Dijon mustard and season with salt and pepper.
- Mix the panko, garlic, parsley, and olive oil.
- Press the breadcrumb mixture onto each fillet.
- Bake at 400F for 14 minutes until the salmon flakes and the crust is golden.
Notes
15) Zucchini Noodles with Pesto
I love these delicious zucchini noodles with pesto purely because they're absolutely so light in calories, which makes them a joy to eat in huge amounts. If you can't find these at the store, you can easily make these noodles with a julienne peeler or a spiralizer; you don't need any special machine for this. Just remember zucchinis are made up of a lot of water, like 95%, so when you do cook these, they release a lot of liquid. Don't overcook them because they go from delicate and crispy to mushy and soupy quite fast.
In fact, I actually like to use these raw. I found that when you just toss some olive oil over there and mix them with the rest of the ingredients, they actually kind of soften a little with that basil pesto. This is an absolutely refreshing, delicious dish. Serve it with a chicken breast or a piece of fresh fish on a summer's evening.
Zucchini Noodles with Pesto
Ingredients
Method
- Warm the olive oil in a skillet and add the zucchini noodles.
- Saute for 3 minutes just until barely tender.
- Toss with the pesto and cherry tomatoes off the heat.
- Top with parmesan and season with salt and pepper.
Notes
16) Crispy Rice Paper Dumplings
Crispy rice paper dumplings are surprisingly easy to make. A top tip here is that you need high heat and oil in a pan when cooking them. Low heat makes them soggy, and they don't get that crispy base. When I make these, I like to use ground shrimp.
The cost comparison when making these from scratch or buying them from a shop is quite vast, so I always have bang chong frozen in my freezer and whip them up to defrost when I feel like something Asian like this. Serve with a delicious Asian dipping sauce, and you've got yourself a homemade, restaurant-style dinner.
Crispy Rice Paper Dumplings
Ingredients
Method
- Stir-fry the cabbage, carrot, and green onions with the soy sauce and sesame oil until softened.
- Dip a rice paper wrapper in water, fold in the filling, and wrap into a parcel, doubling the wrapper for strength.
- Pan-fry the dumplings in vegetable oil over medium heat.
- Cook 3 minutes per side until golden and crispy.
Notes
17) Honey Garlic Chicken Thighs
My husband requests this one a lot, and so does my son, surprisingly, and they're quite easy to make. You cannot make this dish with breasts; you have to use thighs- there's just no forgetting that. Thighs have a higher fat content and are harder to dry out, and they come out way better. Don't overcrowd the pan because this will steam it instead of making it crisp and delicious.
Then you basically simmer these thighs in honey garlic sauce, which is soy sauce, honey, garlic, and then I like to use rice vinegar for a sweet-savory blend. This goes delicious with fluffy jasmine rice, and then you serve it with some spring onion on top and some toasted sesame seeds.
Honey Garlic Chicken Thighs
Ingredients
Method
- Season the thighs and sear skin-side down in oil until golden, about 5 minutes.
- Whisk the honey, garlic, soy sauce, and vinegar together.
- Pour the sauce over the chicken and transfer to a 400F oven.
- Bake 25 minutes, basting once, until the glaze is sticky and the chicken is cooked through.
Notes
18) Chili Lime Roasted Cauliflower
This is a great little side that I make when I'm entertaining, and it doesn't cost an arm and a leg, and everyone asks me for the recipe. I think it's that smoky chili lime combo that gives it that Mexican street food profile that everyone loves, and then squeezing some lime over it just does something to this cauliflower dish.
I typically use smoked paprika because it gives it that smokiness that you really need. This uses some fresh cilantro, lime wedges, and then I make a tahini dressing and drizzle it over the top. I never have to worry about putting leftovers in a container in the fridge afterward; it's finished every single time.
Chili Lime Roasted Cauliflower
Ingredients
Method
- Toss the cauliflower with the oil, chili powder, smoked paprika, and salt.
- Spread on a sheet pan in a single layer.
- Roast at 425F for 28 minutes until charred and tender.
- Finish with lime juice, zest, and fresh cilantro.