Variations of hot dog stews and hashes have been around for the last century. Mine has lots of potatoes, tomato sauce, and seasonings to make it extra flavorful. To a large skillet over medium heat on the stove, add the olive oil.

Once hot, add the onion and hot dogs and cook for minutes to sear the hot dogs and make them golden brown. Add the remaining ingredients and stir. Simmer covered, stirring often, for minutes, or until the potatoes are fork-tender. A creamy, tomato-y pasta is always a good idea. This one absolutely does not feel like a budget meal!

Once hot, add the sausage, break it up with a spatula, and cook it through. Once cooked, remove any excess grease from the pot, then add the remaining ingredients.

Stir, cover with a lid, and bring to a simmer. DO NOT BOIL, or the milk will separate. Let simmer, stirring often, for minutes or until the pasta is tender. Lentils are such a wholesome ingredient and are so inexpensive.

All you have to do is rinse them with water and do a quick pass for any little pebbles that may have snuck through during packing. To a large Dutch oven or pot on the stove over medium heat, add the olive oil. Once hot, add the onion and let cook for a few minutes, or until softened a bit. Add the remaining ingredients, stir, and bring to a simmer.

Let simmer, covered, for minutes, stirring occasionally. Once the lentils are tender, serve and enjoy! As I mentioned before, lentils are a staple in my extreme budget meal plan. For this recipe, I use chili powder and paprika to pair with the enchilada sauce.

Cook lentils according to the package instructions and remove any excess liquid from the cooked lentils. Stir in all of the seasonings. Spray a 9 x 13 baking dish with nonstick spray. Pour half of the can of the enchilada sauce into the baking dish.

Place the rest of the corn tortillas over the top and pour the remaining enchilada sauce over the tortillas. Sprinkle cheese on top, if using. Bake for 30 minutes.

Top with your favorite taco toppings, serve, and enjoy! Canned tuna is an amazing affordable protein that is filling and nutritious. Boil the pasta according to the package instructions. To a large skillet over medium heat, add the oil.

Once hot, add the onion and frozen vegetables and cook for minutes. Stir in the flour, then slowly stir in the milk and pasta water. Once simmering not boiling , add the tuna and seasonings and cook for a couple minutes, until warmed through.

Stir in the cooked pasta, serve, and enjoy. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Sign me up for the newsletter! Welcome here! I'm Julia, a wife and mother to two lovely daughters who LOVES cooking for my family!

You only need basic kitchen items to cook with me! Relying on trusty low-cost meal planning tricks makes for healthy family meal plans on a budget week after week.

Don't Miss: I Cooked My Family Vegetarian Dinners for 30 Days and Here's What Happened. And don't miss the shopping list below! Follow these tips for creating a healthy meal plan on a budget each week.

Proteins, like chicken or beef, tend to be the most costly items on the grocery list, so build a meal plan around items that are on sale.

Consider seasonal produce, which tends to be cheaper, like asparagus in the spring and fresh berries in the summer. Keep a stock of cheap staples like eggs and canned tuna that can be used in multiple meals throughout the week.

Hard-boiled eggs add protein to your morning avocado toast or your kid's lunchbox. Canned tuna becomes an easy meal-prep filling for lunch wraps and doubles as melts for a quick dinner. When shopping, keep an eye out for deals and stock up when stuff goes on sale.

Pound for pound, plant-based proteins like lentils and canned beans are a steal compared to animal proteins. Plus, research suggests that eating more plants is good for our health. Add in a few meatless options throughout the week for breakfast, lunch, dinner and snacks.

Assigning theme-night meals based on different meal types—like Slow-Cooker Sunday, Meatless Monday or Stir-Fry Friday—or based on pantry staples like brown rice and whole-grain pasta think Rice Bowl Thursday or Pasta Wednesday is a good way to stick to your budget and also reduce meal-planning decision fatigue.

Adding in a leftover night or two! is also a good idea. Pack up tonight's leftovers for tomorrow's lunch, or transform whatever is left into another meal for the family.

Make loaded sweet potatoes with leftover chili, a frittata to use up any remaining cooked spaghetti noodles, or burritos with the last of a roasted chicken.

This week, I'm keeping things simple with no-cook breakfast options , versatile meal-prep lunches and kid-friendly dinners that come together in about 30 minutes or less. To minimize food waste and save on groceries, I'll use many of the same ingredients for multiple meals.

Planning simple, quick breakfasts I can serve in minutes is key to less-chaotic mornings in our house. I'll meal-prep a big batch of overnight oats to be eaten on demand during the week or packed up to-go.

Or, I'll toast a stack of whole-wheat bread and let everyone choose their toppings. On the Menu. Budget Ingredients. Rolled oats, whole-wheat bread, bananas, frozen berries. Creamy Blueberry-Pecan Overnight Oatmeal. Everything Bagel Avocado Toast.

Peanut Butter-Banana Cinnamon Toast. We keep lunch extra-easy in my house with snack-style lunches for the kids and salads or rice bowls for the adults. Meal-prepping a few ingredients in advance minimizes cooking during the week and allows everyone to help assemble their own lunch.

I like to have a couple of protein options, a batch of cooked grains, and some washed lettuce and cut vegetables on hand. Check out our best base recipes for meal prep for inspiration for what to make.

Eggs, canned black beans, brown rice, leftover vegetables from dinner. Egg Salad Lettuce Wraps. I rely heavily on a well-planned dinner menu because this is where I spend the bulk of my grocery budget plus it ensures I'm not scrambling to find something to serve come 6 p.

I'll plan on three easy recipes plus a night of repurposing the leftovers. Because our evening schedule can be unpredictable, I'll pick up ingredients for a pantry meal that won't go to waste if I end up not cooking one night.

Make your own menu or try one of our budget dinner plans. Lentils, cabbage, beef stew meat, sweet potatoes, eggs, canned salmon, black beans. Easy Vegetarian Chili. Baked Eggs in Tomato Sauce with Kale. Sweet Potatoes with Warm Black Bean Salad. Easy Chicken Fried Rice. American Goulash.

I like to plan snacks and treats based on one or two staples or on ingredients that are already part of the meal plan. Smoothies are the perfect way to use up yogurt, bananas and frozen berries, and my kids love them as after-school snacks.

Lately we've been crazy about salted roasted chickpeas, the best one-ingredient snack you'll ever make. And none of us can turn down a square of dark chocolate with a schmear of peanut butter after dinner. Apples or any leftover fruit , peanut butter, canned chickpeas.

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