Easy dinner recipes your whole family will enjoy that cost less than $15 to prepare

Cooking for a family is expensive, especially if you have a large family. There are multiple mouths to feed, big appetites to satisfy, and picky eaters with expensive demands. We have some greats ideas to make your busy life easier. We found a few recipes you can make for $15 or less — they are flexible enough to make everyone in your family happy. Your family will love the dinners, and you'll love the fact that they don't cost a fortune.

Broccoli, Cheddar, and Spinach Frittata

Frittatas are always great for brunch, but they’re also an easy weeknight dinner option. Just steam the broccoli in the pan for this frittata, so it’s a true one-skillet meal. It might not be a revolutionary flavor combination, but it’s delicious and easy and satisfies comfort-food cravings. It’s vegetarian and gluten-free.


This spinach, broccoli, and cheddar frittata recipe is a simple breakfast, brunch, or dinner!

  • 8 SimplyNature Organic Cage-Free Eggs
  • ½ cup milk of choice
  • 2 small-to-medium cloves garlic, pressed or minced
  • ½ teaspoon sea salt, divided
  • Freshly ground black pepper
  • a cup freshly grated cheddar cheese, divided
  • 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil, more as needed
  • 1 small yellow onion, chopped
  • ⅓ cup of water
  • 2 cups thinly sliced broccoli florets
  • 2 cups SimplyNature Organic Baby Spinach, roughly chopped
  • ⅓ cup thinly sliced green onions

Directions and tips

Step 1: Warm the olive oil over medium heat in a skillet. Add the onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, about 3 to 5 minutes.

Step 2: Add the broccoli and water to the pan. Cover and steam the mixture until the broccoli is bright green and easily pierced by a fork, about 2 to 3 minutes. Uncover, and add the spinach and green onions. Cook, stirring constantly until the spinach has wilted, about 30 to 60 seconds.

Step 3: Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake for about 12 to 15 minutes (until you see that the middle is just barely set).

Done, great job :)

10-Minute Grilled Pizza

This is the easiest and most delicious pizza ever! If you’ve never tried making pizza on the grill, you need to try it. These pizzas are a nice get-out-of-jail dinner when you don’t have anything else prepared and everyone is getting impatient and wants to eat.


Save this recipe when you need something mindlessly easy, ready in 10 minutes, made with only a few ingredients, faster than calling for delivery and is a hit with everyone. Who can resist pepperoni pizza after all?

  •  1/2 pound naan, about 3 pieces ( you can use fresh or even frozen)
  •  4 tablespoons olive oil
  •  1/2 cup marina sauce
  •  8 ounces shredded mozzarella cheese
  •  12 pepperoni
  •  fresh herbs for garnishing such as basil, parsley, cilantro, etc., optional and to taste

Directions and tips

Step 1: Preheat grill to the lowest available heat setting and distribute the olive oil evenly on the bottom side of each piece of naan (rub it in and coat each piece very well).

Step 2: Evenly spread the marinara sauce on the top side of each piece of naan. Right after that sprinkle the cheese on each piece of naan → then add pepperoni on each piece.

Step 3: Oil the grill grates and place the prepared pizza onto the grill, close the lid, and allow the pizza to cook for about 4 to 5 minutes. Remember: Grill should be on the lowest heat setting.

Step 4: Remove pizzas from the grill, optionally garnish with herbs, and serve immediately. The pizza is best warm and fresh.

Cheesy Beans and Rice

It’s not only tasty but also a budget-friendly recipe for your whole family!


  • 1 cup uncooked rice
  • 1 cup salsa, store-bought or homemade
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 (15-ounce) can black beans, drained and rinsed
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded mozzarella cheese

Directions and tips 

Step 1: Preheat oven to broil. Lightly oil an 8×8 or 2-quart baking dish or coat with nonstick spray.

Step 2: Cook 1 cup of rice in a saucepan with 2 cups of water. Stir in salsa, lime juice, and cilantro. Then, spread everything into the prepared baking dish.

Step 3: Top with beans and cheese. Place into oven and bake until bubbly and cheese have melted (5 minutes) and that’s all. Enjoy :)

Cauliflower Mac 'n' Cheese

This easy dish gets a sneaky nutrition boost (and way better-than-the-boxed taste) while also stretching out the ingredients with a creamy cauliflower purée.


  • 3 tbsp. olive oil, divided, plus more for baking dish
  • 1 lb. cavatappi or other short pasta1 medium-sized head cauliflower (about 2 pounds), cored and thinly sliced
  • 4 cloves garlic, sliced
  • 1 large yellow onion, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 4 oz. extra-sharp white Cheddar cheese, grated (about 1 cup)
  • 2 oz. Parmesan cheese, grated (about 1/2 cup)
  • 1/4 tsp. mustard powder
  • Pinch cayenne pepper
  • 1 1/2 c. panko breadcrumbs
  • 1/2 c. fresh flat-leaf parsley, chopped

Directions and tips

Step 1: Preheat oven to 425°F. Lightly oil a 9-by-13-inch baking dish. Cook pasta according to package directions. Drain.

Step 2: Heat 2 tablespoons oil in a large pot over medium heat. Add cauliflower, garlic, and onion. Season with salt. Cook, covered, stirring occasionally, until tender, 15 to 20 minutes. Add 4 cups water and simmer until vegetables are very soft, 10 to 12 minutes. Drain, reserving 2 cups cooking liquid; let cool slightly.

Step 3: Combine vegetables, Cheddar, Parmesan, mustard powder, and cayenne in a blender (depending on the size of your blender, you may need to do this in two batches). Purée, adding just enough reserved cooking liquid to get the mixture moving, until smooth, 1 to 2 minutes.

Step 4: Add sauce to pasta and toss to combine. Transfer to prepared baking dish. Toss together panko, parsley, and remaining tablespoon oil in a bowl. Season with salt and pepper. Sprinkle over pasta. Bake until golden brown, 14 to 16 minutes.

Grilled hot dogs with Fixin's

Hot dogs are always an economical dinner. But they taste much better if you give them a flavor boost. This recipe will help you to impress a family with such a simple dish. Plus, three easy homemade toppings that won't break the bank.


Grilled Hot Dogs

8 hot dogs
1 package hot dog buns

Zesty Pickle and Onion Fixin'

4 finely chopped pickles
1/4 finely chopped small white onion
3 tbsp. fresh flat-leaf parsley
2 tbsp. whole-grain mustard
Kosher salt
Black pepper

Tangy Horseradish Fixin'

3 tbsp. prepared horseradish
2 tbsp. sour cream
1 tbsp. white wine vinegar
a mayonnaise
1 tsp. sugar
1/4 head finely shredded purple cabbage (about 2 cups)
1 finely copped scallion
1 grated large carrot
2 tbsp. chopped fresh dill
Kosher salt
Black pepper
Spicy Chiles Fixin'
1 c. white wine vinegar
2 tbsp. sugar
1 tsp. coriander seeds
1/4 tsp. kosher salt
2 thinly sliced
Fresno chiles
1 thinly sliced medium red onion


Step 1: Grill 8 hot dogs until slightly charred and heated for 4 to 5 minutes. If desired, grill the buns until lightly toasted. Serve with any or all of the following Fixin's.

Step 2: Make Zesty Pickle and Onion Fixin': Stir together pickles, white onion, fresh flat-leaf parsley, and whole-grain mustard in a bowl. Season with kosher salt and black pepper. Makes about 2 cups. 

Step 3: Make Tangy Horseradish Fixin': Whisk together prepared horseradish (squeezed of excess moisture), sour cream, white wine vinegar, mayonnaise, and sugar in a bowl. Add purple cabbage (about 2 cups), scallion, carrot, and fresh dill. Season with kosher salt and pepper. Let sit, tossing occasionally, for 15 minutes. Makes 2 cups.

Step 4: How to make Spicy Chiles Fixin': Use white wine vinegar, sugar, coriander seeds, and kosher salt to a simmer in a small pot over medium heat. Remove from heat and add Fresno chiles and red onion. Let sit, tossing occasionally, at least 25 minutes or up to 3 days. Makes 1 1/2 cups.

Rotisserie chicken and potato chowder


An easiest, an inexpensive, and incredibly delicious recipe that will be a good choice for everyone. 


4 slices bacon, chopped
1 tbsp. unsalted butter
1 leek (white and light green parts), halved and sliced
2 cloves garlic, pressed
1 tsp. fennel seeds, crushed
2 tbsp. all-purpose flour
2 c. whole milk
4 c. chicken stock
3/4 lb. red potatoes cut into 1/2-inch chunks
6 sprigs thyme
Kosher salt and freshly ground black pepper
2 c. shredded rotisserie chicken
1 c. frozen corn, thawed
Sliced fresh chives, for serving

Directions and tips

Step 1: Cook bacon for 7 to 8 minutes. Put it out of the pot.

Step 2: Add butter and leek to reserved pot. Cook, stirring occasionally, until just tender, 3 to 4 minutes. Add garlic and fennel. Cook for 1 minute. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and then stock. Add potatoes and thyme. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until potatoes are tender, 14 to 16 minutes.

Step 3: Add chicken and corn. Cook until soup is heated through, 1 to 2 minutes. Discard thyme. Serve topped with crispy bacon and chives.

Roasted parmesan chicken and tomatoes

The sweet-salty flavors in this fresh and delicious meal will impress everyone! The crispy, tender chicken has so much flavor on its own, but add a slice of provolone or mozzarella if you wanna cheese it up! Topped with the soft, sweet balsamic roasted tomatoes, this is one delicious dinner. 


4 boneless, skinless chicken breast fillets
Kosher salt and black pepper
1/4 c. panko breadcrumbs
1/4 c. grated Parmesan
1 tbsp. olive oil
a tbsp. chopped fresh flat-leaf parsley
Chopped Garlic Clove (1 piece)
1 tsp. Dijon mustard
1 lb. Campari Tomatoes
Side salad and garlic bread, for serving

Directions and tips

Step 1: Preheat oven to 450°F. Arrange chicken breast fillets on an aluminum foil-lined baking sheet. Season with kosher salt and black pepper. Stir together panko breadcrumbs, grated Parmesan, olive oil, chopped parsley, and chopped garlic clove. Spread Dijon mustard on each chicken breast. Sprinkle with breadcrumb mixture.

Step 2: Arrange Campari tomatoes around chicken. Bake until chicken is just cooked through, 14 to 16 minutes. Serve with a side salad and garlic bread.

Summer fish stew

This storecupboard fish stew is bulked out with bread and is full of fresh, summer flavours. If you grow your own tomatoes or have any really ripe ones to use up, quarter or halve them and add at the same time as the butter beans for a sweeter, fresher flavor.


4 slices stale bread , diced
2 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , crushed
1 tsp dried chilli flakes
400g can chopped tomatoes
4 frozen white fish fillets, such as cod or pollock
400g can butter beans , drained small pack parsley , roughly chopped
1 lemon , cut into wedges

Directions and tips

Step 1: Heat oven to 200C/180C fan/gas 6. Put the bread on a large baking sheet, drizzle over 1 tbsp oil and bake for 10 mins until golden. Set aside.

Step 2: Meanwhile, heat the rest of the oil in a large flameproof casserole dish over a medium heat. Add the onion and cook until softened for about 10 mins, then add the garlic and chilli flakes and stir for 1 min. Tip in the tomatoes and fish fillets. Cover and simmer for 10 mins until the fish is nearly cooked, then uncover.

Step 3: Tip in the butter beans, season well, then cook until everything is hot. Serve scattered with the croutons, parsley and lemon.

Peanut butter chicken

The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch.


2 tbsp vegetable oil
8 skinless boneless chicken thighs, cut into chunks
1 garlic clove, crushed
Red chillies (2 pieces), finely sliced (deseeded if you don't like it too hot)
2 tsp fresh ginger, grated
2 tsp garam masala
100g smooth peanut butter
400ml can coconut milk
400g can chopped tomatoes
1 small bunch coriander , ½ roughly chopped, ½ leaves picked roasted peanuts, to serve cooked basmati rice, to serve

Directions and tips

Step 1: Firstly, you need to heat 1 tbsp of the oil in a deep frying pan (medium heat). Brown the chicken in batches, setting aside once golden. Fry the garlic, chilli and ginger in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.

Step 2: Stir in the peanut butter, coconut milk, and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.

P.S. You can serve it  with the remaining coriander, roasted peanuts, and rice, if you like.

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