10 Cheap Dinners for a Family Budget: Weekly Meals Menu Planning

When I was a kid, my mom used to stretch every dollar like it was a superpower. She’d turn a handful of ingredients into meals that kept us full and happy, even when the budget was tight. Now, with my own family, I’ve picked up that same habit—finding ways to make dinner delicious without breaking the bank. If you’re juggling a busy week and a slim wallet, I’ve got your back.

Here’s a lineup of 10 unique, budget-friendly dinner ideas that’ll feed your family without feeling like the same old thing. These recipes come with a little twist to keep everyone excited, plus easy instructions and a peek at what they’d look like on your plate. Let’s make some magic happen in the kitchen!

10 Budget-Friendly Dinner Ideas for Families

1. Lentil “Meatballs” with Spicy Tomato Sauce and Zucchini Noodles

Lentils are my go-to when I need something hearty but cheap. These “meatballs” are veggie-packed and paired with zucchini noodles for a fresh spin.

Ingredients:

• 1 cup dried green lentils
• 2 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1 egg
• 1 tsp Italian seasoning
• Salt and pepper
• 1 can (14 oz) crushed tomatoes
• 1/2 tsp red pepper flakes
• 2 zucchinis, spiralized

Instructions:

1. Cook lentils in vegetable broth until soft—about 20 minutes. Drain any extra liquid.
2. Sauté onion and garlic in a splash of olive oil until they smell amazing.
3. Mix cooked lentils, onion, garlic, breadcrumbs, egg, Italian seasoning, salt, and pepper in a bowl. Shape into small balls.
4. Bake the balls at 375°F for 25 minutes until they’re crisp outside.
5. Simmer crushed tomatoes with garlic and red pepper flakes for 10 minutes to make the sauce.
6. Sauté zucchini noodles for 2-3 minutes until just tender.
7. Plate the zucchini noodles, top with lentil balls and sauce.

2. Creamy Chicken and Brown Rice Casserole

This one’s a hug in a dish. Brown rice and Greek yogurt keep it affordable and wholesome.

Ingredients:

• 1 cup brown rice
• 2 cups chicken broth
• 2 chicken breasts, cubed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen mixed veggies (carrots, peas, corn)
• 1/2 cup Greek yogurt
• 1 tbsp Dijon mustard
• 1 tsp thyme
• Salt and pepper

Instructions:

1. Cook brown rice in chicken broth until done—around 40 minutes.
2. Brown chicken cubes in olive oil, then set aside.
3. In the same pan, soften onion, garlic, and veggies with a little oil.
4. Mix Greek yogurt, a splash of broth, mustard, thyme, salt, and pepper for the sauce.
5. Combine rice, chicken, and veggies in a casserole dish. Pour sauce over everything.
6. Bake at 350°F for 25 minutes until it’s golden and bubbly.

3. Black Bean and Sweet Potato Enchilada Bake

Sweet potatoes add a fun twist to this stacked enchilada dish. It’s filling and wallet-friendly.

Ingredients:

• 2 sweet potatoes, diced
• 1 can (15 oz) black beans, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 can (10 oz) enchilada sauce
• 6 corn tortillas
• 1 cup shredded cheddar
• 1 avocado, mashed with lime juice

Instructions:

1. Roast sweet potatoes at 400°F for 25 minutes until caramelized.
2. Sauté onion and garlic, then mix in beans, cumin, and chili powder. Cook 5 minutes.
3. Layer tortillas, beans, sweet potatoes, and cheese in a baking dish. Repeat.
4. Pour enchilada sauce over the top. Bake at 375°F for 20 minutes.
5. Top with avocado mash before serving.

4. Tuna and Salmon Noodle Casserole

Mixing tuna and salmon gives this casserole a new vibe. It’s cozy and cheap.

Ingredients:

• 8 oz whole wheat noodles
• 1 can (5 oz) tuna, drained
• 1 can (5 oz) salmon, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk
• 1/2 cup broth
• 1 cup frozen peas
• 1 cup shredded cheddar
• 1/2 cup breadcrumbs

Instructions:

1. Boil noodles until firm. Drain them.
2. Sauté onion and garlic in butter, then stir in flour. Add milk and broth slowly, stirring until thick.
3. Mix in tuna, salmon, peas, and half the cheese.
4. Toss noodles with the sauce, pour into a dish.
5. Top with remaining cheese and breadcrumbs. Bake at 375°F for 20 minutes.

5. Hearty Minestrone Soup with Barley

Barley makes this soup extra filling. It’s a veggie-packed bowl of warmth.

Ingredients:

• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups veggie broth
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) cannellini beans, drained
• 1 zucchini, diced
• 1/2 cup green beans, chopped
• 1/2 cup barley
• 2 cups spinach
• Salt, pepper, Italian seasoning

Instructions:

1. Sauté onion, carrots, and celery in oil until soft.
2. Add garlic, tomatoes, broth, beans, zucchini, green beans, and barley.
3. Simmer 40 minutes until barley’s tender.
4. Stir in spinach, salt, pepper, and seasoning until wilted.
5. Serve with bread.

6. Veggie-Packed Frittata

I love frittatas for using up odds and ends. This one’s loaded with veggies and cheese.

Ingredients:

• 6 eggs
• 1/4 cup milk
• 1/2 cup cheddar, shredded
• 1/2 cup feta, crumbled
• 1 bell pepper, diced
• 1 onion, diced
• 1 cup mushrooms, sliced
• 1 cup spinach
• Salt and pepper

Instructions:

1. Sauté bell pepper, onion, mushrooms, and spinach in a skillet.
2. Whisk eggs, milk, cheeses, salt, and pepper.
3. Pour eggs over veggies. Cook on stove until edges set—about 4 minutes.
4. Bake at 375°F for 12 minutes until golden.
5. Slice and serve.

7. Chickpea and Spinach Curry with Cucumber Raita

This curry is warm and budget-friendly. The raita cools it down perfectly.

Ingredients:

• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tsp coriander
• 1 can (15 oz) chickpeas, drained
• 1 can (14 oz) diced tomatoes
• 1 cup broth
• 2 cups spinach
• 1/2 cucumber, grated
• 1/2 cup Greek yogurt
• 1 tbsp mint, chopped

Instructions:

1. Sauté onion, garlic, and ginger in oil until fragrant.
2. Add curry powder, cumin, and coriander. Cook 1 minute.
3. Stir in chickpeas, tomatoes, and broth. Simmer 15 minutes.
4. Add spinach until wilted.
5. Mix cucumber, yogurt, and mint for raita.
6. Serve curry over rice with raita.

8. Tofu and Veggie Stir-Fry with Peanut Sauce

Tofu’s cheap and soaks up this creamy peanut sauce. Veggies add crunch.

Ingredients:

• 1 block tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 cup broccoli
• 1 carrot, sliced
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 2 tbsp water

Instructions:

1. Marinate tofu in soy sauce, sesame oil, and garlic for 10 minutes.
2. Fry tofu until crispy, then set aside.
3. Stir-fry pepper, broccoli, and carrot until crisp.
4. Whisk peanut butter, soy sauce, lime juice, honey, and water for sauce.
5. Toss tofu, veggies, and sauce together.
6. Serve over rice.

9. Pasta Primavera with Lemony Garlic Sauce

This pasta’s light and veggie-heavy, with a zesty sauce that wakes it up.

Ingredients:

• 8 oz whole wheat spaghetti
• 1 cup asparagus, chopped
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 2 tbsp olive oil
• Juice of 1 lemon
• 1/4 cup Parmesan
• Fresh basil

Instructions:

1. Cook spaghetti, saving 1/2 cup water.
2. Sauté asparagus, tomatoes, zucchini, garlic, and flakes in oil.
3. Mix lemon juice, oil, Parmesan, and pasta water for sauce.
4. Toss pasta with veggies and sauce.
5. Top with basil and extra cheese.

10. Hearty Chili with Beans and Lentils

Lentils stretch this chili further. It’s bold and cozy.

Ingredients:

• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 lb ground turkey
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1/2 cup cooked lentils
• Toppings: cheese, sour cream, green onions

Instructions:

1. Sauté onion, garlic, and pepper in oil.
2. Brown turkey in the pan.
3. Add tomatoes, paste, chili powder, cumin, and paprika.
4. Stir in beans and lentils. Simmer 30 minutes.
5. Serve with toppings.

FAQ: Budget-Friendly Meal Planning

How do I keep grocery costs low?
Shop what’s in season, hit up sales, and lean on frozen or canned stuff—they’re just as good and cheaper.

Any tricks for planning meals on a budget?
Check store flyers first, then plan around deals. Stick to a list so you don’t grab extras.

Can these work for picky eaters or diets?
Sure! Swap meat for beans or tofu, or use gluten-free noodles. They’re easy to tweak.

How do I get my kids into cooking?
Let them pick a veggie or stir the pot. Keeps them busy and teaches them something useful.

Conclusion: Feeding Your Crew on a Dime

Cooking for a family doesn’t have to drain your bank account—or your energy. These meals are proof you can mix things up and still keep it cheap. One trick I swear by? Double up and freeze half. That chili or casserole makes a killer lunch later.

Try hitting the store with a game plan—grab what’s on sale and build from there. You might stumble on a new favorite. Feeding your crew well is all about working with what you’ve got, and these recipes are a solid place to kick things off. Enjoy!