How I Made a Month of Dinners for Under $50! I challenged myself to create a month’s worth of dinners using simple, budget-friendly ingredients—and spent only about $45. These meals are easy, require no fancy techniques, and feature filling, nutrient-dense staples like beans, lentils, and rice.

Despite focusing just on dinners, my family stayed satisfied all week, and we never felt like we were missing out on flavor.

If you’re stretching your last few dollars, don’t worry—I’ve been there too. That’s why I created this budget friendly meal plan (along with a step-by-step YouTube video) to prove that delicious, nutritious meals can be made on a tight budget.

Whether you follow my weekly plan or pick and choose recipes, I hope they inspire tasty, wallet-friendly cooking. Prices vary by location, but here in Utah, I grabbed all my groceries for around $45.

For even more ways to save, check out:

• Cheap Family Meals Under $10
• Dirt Cheap Easy Family Dinner Ideas
• Extreme Grocery Budget Recipes

Want to see how to whip up these budget-friendly dishes? Visit my YouTube channel to watch the step-by-step tutorials! Don’t forget to subscribe for more delicious recipes.

• The video today’s blog post was built around!
• 45 Meals for $20
• Dirt Cheap EASY Healthy Family Dinners
• $5 Dinners
• Eating for $1 a Day (Full Week)

Happy cooking—and thank you for your support!

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Here’s What You’ll Need! Full Grocery List & Prices I Paid (Walmart, Utah)

• 5 lb bag russet potatoes – $2.23
• 5.6 oz bag dry Spanish-style rice sides – $1.00
• 10 oz bag frozen seasoning blend (onions) – $1.32
• 15 oz can sweet peas – $0.64
• 15 oz can corn – $0.64
• 14 oz can diced tomatoes with garlic and oil – $0.96
• 10 oz can cream of mushroom soup – $0.68
• 28 oz can petite diced tomatoes – $1.48
• 10 oz can diced tomatoes & green chilis – $0.88
• 6 oz tomato paste – $0.86
• Biscuits – $1.44
• Ramen noodles – $0.30 each
• Sausage – $2.94
• Carrots – $0.98
• Lentils – $1.92
• Rice – $0.92
• Spaghetti – $0.98
• Chicken drumsticks – $5.93
• Hot dogs – $1.18
• Frozen spinach – $1.26
• Bouillon cubes – $1.08
• Shell pasta – $0.98
• Mac & Cheese – $0.58
• Pepperoni – $2.28
• Onion – $0.67
• 2 jars pasta sauce – $1.34 each
• Mozzarella cheese – $1.97
• Tortillas – $1.98
• Garlic – $0.43
• Pinto beans – $1.00
• Jiffy corn muffin mix – $0.62
• Stir-fry Vegetables – $2.48

Prices can vary by region and over time, but these were the prices at my local Walmart.

Keep scrolling to browse the recipes! Once you’ve found a few you want to try, check the ingredient list above, head to the grocery store, and plan your dinner nights—it’s that simple! Let me know which recipes you loved the most!

Monthly Meal Plan Calendar – How I planned it all out!!

16 Emergency Extreme Grocery Budget Meal Plan Recipes:

1. Seasoned Chicken Rice Casserole

Get the full recipe here!

2. Tortilla Pizzas

• Ingredients
  • 3/4 cup pasta sauce
  • 4 medium flour tortillas
  • 1 cup mozzarella cheese, shredded
  • 1/2 (or less) package pepperonis
  • 1/2 tsp Italian seasoning
• Instructions
  1. Preheat oven to 425°F.
  2. Line a sheet pan with parchment paper and spray with oil.
  3. Place tortillas on the pan, spread with sauce, cheese, pepperoni, and Italian seasoning.
  4. Bake for 10–12 minutes or until golden brown.

3. Ramen Stir-fry

Get the full recipe here! Note: I made this exact recipe but used 10 oz of vegetables instead of the full 20 oz bag listed.

4. Pizza Pasta

• Ingredients
  • 1/2 lb shell pasta
  • 1/2 bag pepperonis (cut into smaller pieces)
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 18 oz pasta sauce
  • 1 cup mozzarella cheese
• Instructions
  1. Bring a large pot of water to a boil. Add pasta and cook according to package instructions.
  2. Strain the pasta; stir in minced garlic.
  3. Stir in pepperonis, salt, pepper, and pasta sauce. Cover and simmer for 5 minutes, stirring occasionally.
  4. Stir in the cheese and heat until melted.

5. Corn Dog Muffins

• Ingredients
  • 12 oz package hot dogs, cut into smaller pieces
  • 8.5 oz box Jiffy corn muffin mix
  • 1/3 cup water (or milk)
  • 1 egg
  • 1/2 tsp paprika
• Instructions
  1. Preheat oven to 400°F.
  2. In a bowl, mix Jiffy, water (or milk), and egg.
  3. Spray a muffin pan with nonstick spray.
  4. Divide the corn muffin batter into the muffin cups. (Makes about 12)
  5. Place hot dog pieces into each cup.
  6. Sprinkle with paprika.
  7. Bake for 15–20 minutes or until golden.

6. Rice and Bean Skillet

• Ingredients
  • 1 tbsp olive oil
  • 1/4 onion, diced
  • 2 cloves garlic
  • 2 1/3 cup water
  • 1 cup uncooked white rice
  • 1 bouillon cube
  • 10 oz can diced tomatoes & green chilies
  • 1 cup cooked pinto beans
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Dash cumin
• Instructions
  1. In a large pan over medium heat, add the olive oil.
  2. Once hot, stir in onion and garlic. Cook for a couple of minutes.
  3. Stir in water, rice, bouillon cube, diced tomatoes & green chilies, beans, and all seasonings.
  4. Cover and simmer for about 20 minutes, stirring occasionally. If rice needs more liquid, add 1/4 cup water at a time.

7. Chicken Vegetable Dish

Get the full recipe here! Note: I modified this recipe by using 3 chicken drumsticks, only 1 carrot, and a little less spinach.

8. Spanish Rice Soup

Get the full recipe here! Note: I modified this recipe by using only 1/2 of the corn and substituting cooked pinto beans for black beans.

9. Veggie Pot Pie

• Ingredients
  • 3 russet potatoes, peeled and diced
  • 1 large carrot, diced
  • 1/2 can corn, drained
  • 10 oz can cream of mushroom soup
  • 1/2 can peas, drained
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp Italian seasoning
  • 10 oz can refrigerated biscuits
• Instructions
  1. Preheat oven to 375°F.
  2. Boil potatoes and carrots for about 8 minutes to soften, then strain.
  3. In a large bowl, combine potatoes, carrots, corn, soup, peas, onion, garlic, and seasonings.
  4. Spray a 9×13 baking dish with nonstick spray.
  5. Spread the mixture in the dish.
  6. Cut biscuits into smaller pieces and place them on top.
  7. Bake for 25–30 minutes or until biscuits are golden brown.

10. Lentil Potato Soup

• Ingredients
  • 1 tbsp olive oil
  • 5 oz frozen onion seasoning blend
  • 2 cloves garlic, minced
  • 1 large carrot, diced
  • 3 oz tomato paste
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup dry lentils
  • 1 bouillon cube
  • 4 cups chicken broth
  • 5 cups water
  • 3 russet potatoes, cubed
  • 1/2 cup frozen spinach
• Instructions
  1. In a large pot over medium heat, add olive oil.
  2. Stir in frozen onion blend and cook 7 minutes.
  3. Stir in garlic for a few seconds.
  4. Add carrot and cook 3 more minutes.
  5. Stir in tomato paste and seasonings.
  6. Add lentils, bouillon cube, broth, water, potatoes, and spinach. Stir well.
  7. Cover and simmer for about 20 minutes or until lentils are tender.

11. Spaghetti

• Ingredients
  • 3/4 lb spaghetti
  • 2 cloves garlic, minced
  • 24 oz pasta sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Italian seasoning
• Instructions
  1. Bring a large pot of water to a boil. Cook spaghetti according to package instructions.
  2. Strain the spaghetti and return it to the pot.
  3. Stir in minced garlic, spaghetti sauce, salt, pepper, and Italian seasoning.
  4. Let simmer on low for 5 minutes, stirring occasionally.

12. Spaghetti Bean Soup

• Ingredients
  • 1 tbsp olive oil
  • 1/4 yellow onion, diced
  • 2 cloves garlic, minced
  • 9 cups water
  • 2 bouillon cubes
  • 28 oz diced tomatoes
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 cup frozen spinach
  • 6 oz spaghetti (broken into smaller pieces)
• Instructions
  1. In a large pot over medium heat, add olive oil.
  2. Stir in onion and cook for about 7 minutes.
  3. Add minced garlic and cook briefly.
  4. Stir in water, bouillon cubes, diced tomatoes, chili powder, salt, pepper, garlic powder, onion powder, spinach, and broken spaghetti.
  5. Cover and simmer for about 15 minutes or until spaghetti is tender, stirring occasionally.

13. Sausage Vegetable Stir-fry

• Ingredients
  • 1/2 lb ground sausage
  • 2 peeled and diced russet potatoes
  • 10 oz stir-fry vegetables
  • 1/2 yellow onion, diced
  • 1 bouillon cube
  • 1/2 cup water
  • 1 tsp Creole seasoning
  • 1/2 tsp salt
  • Dash pepper
• Instructions
  1. In a large pan over medium heat, add sausage, potatoes, vegetables, onion, bouillon cube, and water.
  2. Break up the sausage and let everything cook together for about 15 minutes, stirring occasionally.
  3. Stir in Creole seasoning, salt, and pepper.

14. Sausage Mac & Cheese

• Ingredients
  • 7.25 oz box macaroni and cheese
  • 1/2 lb ground sausage
  • 14 oz can diced tomatoes with garlic and olive oil
• Instructions
  1. Bring a pot of water to a boil on the stove. Add macaroni and cook according to package instructions.
  2. Strain the macaroni and set it aside.
  3. In the same pot, add sausage and cook thoroughly, breaking it up.
  4. Remove any excess grease.
  5. Stir in the cooked macaroni, the cheese packet from the box, and the diced tomatoes.
  6. Simmer together for about 8 minutes.

15. Lentil Casserole

• Ingredients
  • 1/4 yellow onion, diced
  • 1 tbsp olive oil
  • 1 carrot, shredded
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup uncooked lentils
  • 1 cup pinto beans
  • 4 russet potatoes, peeled and diced
  • 1/4 cup uncooked rice
  • 1 bouillon cube
  • 5 cups water
  • 2 cloves garlic, minced
  • 1/2 cup frozen spinach
• Instructions
  1. In a large pot over medium heat, add onion, carrot, salt, pepper, and oil.
  2. Cook for about 7 minutes.
  3. Stir in lentils, beans, potatoes, rice, bouillon cube, water, garlic, and spinach.
  4. Cover and simmer for 25 minutes or until the lentils and rice are tender.

16. Chicken Pinto Bean Burritos

• Ingredients
  • 2 chicken legs
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 4 russet potatoes, peeled and diced
  • 1 cup uncooked lentils
  • 2 cups pinto beans (cooked or canned, drained)
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1 tsp oregano
  • 6 flour tortillas (for the burritos)
• Instructions
  1. Bring a large pot of water to a boil on the stove. Add chicken legs, 1 tsp salt, pepper, garlic powder, onion powder, and chili powder.
  2. Boil for 25 minutes or until chicken is cooked. Remove chicken to a bowl and shred.
  3. Keep the broth in the same pot.
  4. Add lentils and diced potatoes to the boiling broth. Simmer 18–20 minutes or until tender.
  5. Strain the potatoes and lentils.
  6. Return potatoes and lentils to the pot. Stir in pinto beans, shredded chicken, minced garlic, 1/2 tsp salt, 1/2 tsp pepper, chili powder, and oregano.
  7. Cook together for about 5 minutes.
  8. Fill tortillas with the mixture. If you have extra filling, use it for burrito bowls.

Can I double the recipes?

Yes, if you’re serving a larger family, you’ll want to double the recipes. Or if you want leftovers for a quick lunch, doubling is also a great idea—just store any leftovers in airtight containers. These 16 recipes make approximately 112 servings. If you double them, you’ll have 224 meals for about $90! You can barely buy fast food once for a family of six with that amount, but this way, you can have a month’s worth of healthy dinners.

Can I choose a different protein?

Absolutely! If you want to swap ground turkey for ground chicken or ground beef, go for it. Just know it may change the cost slightly, but the recipes will work fine with any of these substitutions.

After looking over all of those recipes, be sure to try them out and save this post for later. It doesn’t get any easier since it’s all laid out here for you! These simple, budget-friendly recipes are perfect for the end of the month when you’re staying on budget but still want tasty, healthy dinners. If you try them, let me know in the comments which ones your family enjoyed the most.

I hope this helps you stretch your grocery budget and still enjoy delicious, homemade meals for the whole month. Let me know if you try these, and feel free to share any tips or tweaks you discover along the way!

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