50 Meals for $60 | QUICK and EASY Meals | A Budget Friendly Meal Plan

The recipes in this meal plan use budget-friendly ingredients in ways I’ve personally never tried before putting these recipes together. There’s not a ton of prep with this meal plan and most of the meals come together really quickly. The dishes are flavorful and delicious too! I hope you love the recipes as much as I do!

Grocery List

I will also be using some things from my pantry! If you need any of the following items, feel free to pick them up during your shopping trip or make substitutions with things you have on hand. What I’ll be using:

Step-by-Step Video

For step-by-step instructions for these recipes, along with the full shopping trip, watch here on YouTube:

Recipes

2-Hour No Knead Bread

2-Hour No Knead Bread

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Proof Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Ingredients Method Notes

Ingredients

  

• 3 1/4 cups All-Purpose Flour 425 grams
• 2 tsp Fine Sea Salt
• 1 tsp Honey or Sugar
• 1 packet Instant Fast Acting Dry Yeast
• 1 1/2 cups Warm Water 105°-110°F

Method

 

1. In a large bowl, mix together flour, salt, honey or sugar, and yeast. Add warm water (use thermometer to make sure water is between 105-110° F before adding) and mix together with a wooden spoon or spatula.
2. Cover with plastic wrap and let rest at room temperature for 1 hour.
3. Remove plastic wrap and turn out dough onto a well flouted surface. Fold the edges over until the dough feels a little tighter and holds its shape.
4. Lightly flour the top of the dough and then transfer to parchment paper, smooth side up. Cover loosely with plastic wrap as the oven preheats.
5. Place a Dutch oven with the lid into the oven and preheat the oven to 425° F. (Make sure your Dutch oven and lid are safe for the oven before doing this)
6. Once the oven has preheated, CAREFULLY remove the Dutch oven (it will be extremely hot!!) and place the dough, along with the parchment paper, inside the Dutch oven. Cover with the lid and bake in the oven for 30 minutes.
7. Then carefully remove the lid and bake, uncovered, for 10-15 minutes, or until the bread reaches your desired level of doneness (as light or dark as you like).
8. Remove from the oven and carefully lift out of the Dutch oven and place on a cooling rack for at least 20-30 minutes before serving. (This step is extremely important to allow the bread to finish cooking, otherwise the bread will be doughy still in the middle.)

Notes

If you don’t have a dutch oven, you can use a loaf pan and just cover with foil for the first bake and then remove the foil for the last 10-15 minutes.

Oven Roasted Chicken

Oven Roasted Chicken

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Resting Time 10 minutes mins

Total Time 55 minutes mins

Ingredients Method

Ingredients

  

• Chicken Quarters
• Oil
• Salt
• Pepper
• Garlic Powder
• Paprika

Method

 

1. Preheat the oven to 425° and line baking sheets with parchment.
2. Pat the chicken dry and place on the baking sheets. Drizzle with oil and season on both sides with salt, pepper, garlic powder, and paprika.
3. Bake for 25-35 minutes or until chicken is cooked through to 165° F.
4. Remove from oven and allow to rest for at least 10 minutes before shredding.
5. Shred the chicken and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
6. Save the drippings to add flavor to dishes! Store in an airtight container in the refrigerator for up to 3 days.

Easy White Beans

Easy White Beans

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Ingredients Method

Ingredients

  

• 1 lb White Beans picked over and rinsed
• 2 Tbsp Oil
• ½ Onion diced
• 5 Garlic Cloves
• 6 cups Water
• 4 Tbsp Chicken Drippings or 1 cup Chicken Stock
• 1 tsp Kosher Salt or any Salt

Method

 

1. Place beans in a bowl and cover with 6 cups of water. Cover and allow to soak overnight or at least 8 hours.
2. Drain the beans and set aside.
3. In a large pot, heat oil on medium heat. Add onions and sauté for 3-4 minutes or until soft and translucent. Add garlic and sauté until fragrant, about 1 minute more.
4. Add beans, water, chicken drippings, and salt. Stir, bring to a boil, reduce the heat to a simmer. Skim the foam of the top and discard.
5. Allow the beans to simmer covered for 60 minutes. Remove the lid and simmer for another 30-60 minutes or until cooked through. Smash the garlic and stir.
6. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Oatmeal Breakfast Bars

Oatmeal Breakfast Bars

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 8 Servings

Course: Breakfast

Ingredients Method Notes

Ingredients

  

• 2 cups Rolled Oats
• ½ cup Brown Sugar or Cane Sugar
• 1½ tsp Baking Powder
• ½ tsp Cinnamon Sugar or Cinnamon
• ½ tsp Salt
• 2 Eggs
• ½ cup Milk
• ¼ cup Applesauce or oil or butter
• 1 tsp Vanilla Extract

Method

 

1. In a large mixing bowl, combine oats, sugar, baking powder, cinnamon, and salt.
2. In a separate large mixing bowl, whisk together eggs, milk, applesauce, and vanilla extract. Add dry ingredients to wet ingredients and mix until combined. Set aside for at least 20 minutes to set.
3. Meanwhile, preheat oven to 350 degrees F and line an 8×8 or 6×9 casserole dish with parchment paper.
4. Pour oatmeal mixture into prepared casserole dish and bake for 30-35 minutes, or until edges are golden brown. Cool at least 5 minutes before slicing.

Notes

I made this recipe twice for this meal plan to get 16 servings for the week.

 

Recipe adapted from Feel Good Foodie

Overnight Oats

Overnight Oats

This recipe makes 1 serving of Overnight Oats for easy grab-and-go prep. Top with your favorite fruit and nuts for the perfect breakfast!

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1 Serving

Ingredients Method Notes

Ingredients

  

• ½ cup Rolled Oats
• ¼ cup Greek Yogurt
• ½ cup Milk
• 1 Tbsp Honey or Maple Syrup
• 1/4 tsp Vanilla Extract optional

Method

 

1. In a jar or glass container, add all ingredients and stir until combined.
2. Store in the refrigerator overnight. When ready to eat, top with any optional ingredients like sliced strawberries, bananas, slivered almonds, chocolate chips, peanut butter, Nutella, etc. Enjoy!

Notes

*Refrigerate for up to 5 days. For best texture, eat within 3 days.

*For this meal plan, I topped each one with 2 sliced strawberries and half a banana, sliced. 

Corn and Egg Oatmeal

Corn and Egg Oatmeal

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 Servings

Ingredients Method Notes

Ingredients

  

• 2 cups Rolled Oats
• 4 cup Water
• 2 Tbsp Soy Sauce
• 2 tsp Sriracha or Hot Sauce optional
• 1 cup Corn frozen or canned
• 8 Green Onions sliced
• ¼ tsp Pepper
• Salt to taste
• 2 Tbsp Oil or Butter
• 12 Eggs

Method

 

1. In a medium pot, combine water, oats, soy sauce, and sriracha. Bring to a simmer and cook for 4 minutes, stirring occasionally.
2. Meanwhile, heat oil or butter in a large pan over medium heat. Crack eggs into pan and fry on one side until the whites are no longer clear. Carefully flip and continue cooking until whites are cooked through but yolks are runny. Turn off the heat and set aside.
3. Add corn and green onions and cook for an additional 2-3 minutes or until cooked through.
4. Serve in bowls topped with fried eggs, hot sauce, and sesame seeds, if desired.

Notes

Recipe adapted from Healthy Meal Plans

White Bean and Tomato Stew

White Bean and Tomato Stew

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Prep Time 15 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6 Servings

Ingredients Method Notes

Ingredients

  

• 3 Tbsp Oil
• 2 Onions diced
• 1 lb White Beans picked over, rinsed, and soaked overnight, then drained
• 1 Tbsp Fresh Ginger diced or grated (or 1 tsp Dried Ground Ginger)
• 2 Tomatoes diced
• 5 Garlic Cloves minced
• 1 tsp ground Turmeric
• 2 tsp Paprika
• 1 tsp Dried Parsley
• 1 tsp Salt
• 2½ cups Chicken stock or 2 ½ cups Water mixed with 3 Tbsp Chicken Drippings
• Bread for serving
• Salad dressing:
• ¼ cup Olive Oil
• ⅛ cup Balsamic Vinegar
• 1 tsp Honey
• 1 tsp Dijon Mustard
• Salt
• Pepper
• For Salad:
• 4 cups Spinach
• 4 Carrots shredded
• 1 Tomato diced

Method

 

1. In a medium pot, heat oil over medium heat. Add onions and sauté until soft and translucent, about 3-4 minutes.
2. Add beans, garlic, ginger, diced tomatoes, turmeric, paprika, parsley, salt, and chicken stock or water and drippings. Stir and bring to a boil. Reduce the heat, cover, and simmer for 60 minutes. Uncover and continue to cook for 30-45 minutes or until beans are soft.
3. In the meantime, in a small jar or bowl, stir together oil, balsamic, honey, Dijon, salt, and pepper. In bowls, assemble spinach, carrots, and tomatoes and top with dressing.
4. Once beans are cooked, serve in bowls with lots of toasted bread and salad. Enjoy!

Notes

This dish is best when served with lots of bread. We found that it was even more delicious when spread directly on a piece of toasted bread! Yum! 

 

Recipe adapted from New York Times Cooking

Chicken Veggie and White Bean Soup

White Bean and Chicken Soup

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 Servings

Ingredients Method

Ingredients

  

• 2 Tbsp Oil
• 1 Onion diced
• 3 Carrots chopped
• 1 Tbsp Tomato Paste
• 1 tsp Cumin
• 2 cups Chicken cooked and shredded
• 4 Garlic Cloves minced
• 1 Tbsp Fresh Ginger minced
• ½ tsp Salt more to taste
• 4 cups Chicken Broth
• 4 cups cooked White Beans or 2 can White Beans
• 2 cups Kale chopped (or spinach)
• Fresh Lime or Lemon Juice to taste

Method

 

1. In a large pot, heat oil over medium heat. Add onions and carrots and saute until soft, about 5 minutes.
2. Add tomato paste and cumin and continue to cook while stirring until tomato paste darkens, about 1 minute more.
3. Add cooked chicken, garlic, ginger, and salt and saute until garlic is fragrant, about 1 minute more.
4. Stir in chicken broth and beans and bring to a simmer. Allow to simmer for about 10-15 minutes. Add kale and continue to cook until kale is wilted, about 10-15 minutes more.
5. Turn off the heat, stir in lime juice, and serve!

Chicken and White Bean Chili

Chicken and White Bean Chili

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 Servings

Ingredients Method

Ingredients

  

• 2 Tbsp Oil or Butter
• 1 Onion diced
• 5 Garlic Cloves minced
• 1 tsp Paprika
• 2 tsp Chili Powder
• 2 tsp Cumin
• ¼ tsp Pepper
• Salt to taste
• 2 cups White Beans cooked (or 1 can White Beans)
• 3½ – 4 cups Chicken cooked and shredded
• 1 can Diced Green Chiles
• 4 cups Water with 3 Tbsp Chicken Drippings or 4 cups Chicken Stock
• 1 cup Corn frozen or canned
• Juice from Half a Lime
• Optional Toppings Shredded Cheddar Cheese, Diced Avocado, Greek Yogurt or Sour Cream

Method

 

1. In a large pot, heat oil or butter over medium heat. Add onions and saute until soft and translucent, about 3-4 minutes. Add garlic, paprika, chili powder, cumin, salt, and pepper, and saute until fragrant, about 1 minute more.
2. Stir in beans, chicken, green chiles, and water or chicken stock. Bring to a boil, reduce the heat, and simmer for 20 minutes. Use a wooden spoon to smash some of the beans to create a thicker sauce.
3. Add corn and cook for an additional 3-5 minutes or until corn is cooked through. Add lime juice and season with additional salt and pepper, to taste. Serve with optional toppings and enjoy!

Mushroom and Goat Cheese Oats

Mushroom and Goat Cheese Oatmeal

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 Servings

Ingredients Method Notes

Ingredients

  

• 2 Tbsp Butter
• 8 oz Mushrooms sliced
• Salt
• Pepper
• 2 Garlic Cloves minced
• 2 cups Oats
• 4 cups Chicken Broth
• Red Chili Flakes
• 2 cups Spinach
• ¼ cup Goat Cheese

Method

 

1. In a medium pot, melt butter over medium heat. Add mushrooms and sauté until soft and tender. Season with salt and pepper. Add garlic and sauté for 1 minute more or until fragrant.
2. Stir in oats, chicken broth, and chili flakes. Bring to a boil and cook for 5 minutes, stirring occasionally.
3. Stir in spinach and cook until wilted. Serve in bowls topped with goat cheese and more chili flakes, if desired.

Notes

Recipe adapted from Healthy Meal Plans

Turkey Sweet Potato Casserole

Turkey Sweet Potato Casserole

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 Servings

Ingredients Method Notes

Ingredients

  

• 2 Tbsp Oil or Butter
• 1 Onion diced
• 1 lb Ground Turkey
• 4 Sweet Potatoes cubed (about 4 cups)
• Salt
• Pepper
• 2 cups Kale chopped (or spinach)
• ¼ cup Goat Cheese Crumbles

Method

 

1. In a large pan, heat oil or butter over medium heat. Add diced onions and sauté until soft and translucent, about 3 to 4 minutes.
2. Add ground turkey and sauté, breaking apart as it cooks, until fully cooked through. Season with salt and pepper to taste.
3. Add sweet potatoes, stir, and season with salt and pepper. Cover, reduce heat to low, and cook for 15 minutes or until sweet potatoes are soft and tender.
4. Add chopped kale or spinach, cover, and continue to cook for 3-5 more minutes or until wilted.
5. Stir and top with goat cheese. Serve immediately and enjoy!

Notes

Recipe adapted from Art from my Table

Cheesy Oats and Sweet Potato Hash

Cheesy Oats and Sweet Potato Hash

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 Servings

Ingredients Method Notes

Ingredients

  

• Oil
• 4 Sweet Potatoes peeled and chopped (about 4 cups)
• Salt
• Pepper
• 2 Tbsp Butter
• 1 Onion diced
• 2 cups Oats
• 2 cups Milk
• 2 cups Chicken Broth
• Salt
• Pepper
• ½ cup Cheddar shredded
• 1 Avocado diced

Method

 

1. In a large pan, heat oil over medium heat. Add sweet potatoes and season with salt and pepper. Stir, cover, reduce heat and allow to cook for 10 minutes. Stir and cover for another 5 minutes.
2. Meanwhile, in a medium pot, melt butter over medium heat. Add onions and garlic and sauté until soft and translucent, about 3-4 minutes.
3. Add oats and stir. Cook for 1 minute and then add milk and chicken broth. Season with salt and pepper to taste. Stir, bring to a boil, and cook for 5 minutes.
4. Turn off the heat and stir in cheese until melted.
5. Serve in bowls topped with sweet potato hash and diced avocado. Enjoy!

Notes

Recipe adapted from How To Cook Smarter

I hope you love the recipes in this meal plan! If you try anything or if you have any suggestions, please be sure to leave them down below in the comments!

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