Looking for Cheap and Easy Dinner Recipes?

If you’re searching for delicious and yet cheap and easy dinner recipes, you’ve come to the right place!

Eating delightful meals doesn’t have to break the bank!

Whether you’re looking to feed a family on a budget or simply want to explore easy and affordable meal ideas, these recipes will satisfy your cravings while keeping costs low.

We’re living in tough economic times in our country right now. The meals I’m sharing in this post are some I’ve developed, tested, sometimes by default, and they’ve worked! We’re enjoying these cheap and easy dinner recipes a lot.

It’s my sincere hope and prayer that you will enjoy these recipes when your try them.

I trust they’ll offer the inspiration you need to get creative with what you have and make meals on a budget that you, your family, or household will enjoy.

Let’s dive into these mouthwatering, cost-effective dishes that will leave you full and glad.

Recipe 1: One-Pot Cheesy Fried Potatoes and Minced Meat

You can make this cheap and easy dinner recipe differently by serving the fried potatoes and saucy stew separately also.

Ingredients:

• 7 to 10 large potatoes, peeled and cut into sizable pieces
• 1 medium onion, chopped
• 3 medium tomatoes, chopped
• 1 tsp finely grated garlic
• 2 tbsps. cooking oil
• 4 medium carrots, diced
• 2 cups pre-cooked minced meat
• Spices of choice (paprika, black pepper, etc.)
• Grated mozzarella cheese (as much as desired)
• Cooking oil for deep frying

Instructions:

1. Boil the potatoes with salt until firm but not mushy. Drain and set aside.
2. Heat cooking oil and fry the potatoes in batches until crispy. Set aside.
3. In a pan, heat 2 tbsps. cooking oil and sauté onions until tender. Add garlic and cook until lightly golden.
4. Add tomatoes, salt, and spices. Cook on low heat until tomatoes soften.
5. Stir in carrots and pre-cooked minced meat. Add some of the reserved potato water for moisture.
6. Let the mixture cook for a few minutes, then add the fried potatoes.
7. Stir everything together, sprinkle with mozzarella cheese, and cook on low heat for 10 minutes until the cheese melts.
8. Serve and enjoy!

Recipe 2: Bean Pilau with Kachumbari

We love this cheap and easy dinner recipe. For this bean pilau, I love to experiment with other legumes such as when I made this Fried Lentil Rice here. you can also make No-Meat Pilau like this one here and still enjoy your pilau meal with salsa or kachumbari. These rice recipes are budget-friendly too.

Ingredients for Bean Pilau:

• 3 cups rice (washed)
• 3 cups boiled beans
• 2 large onions, sliced
• 2 medium tomatoes, grated
• 2 tbsps. grated fresh garlic
• 2 tbsps. grated fresh ginger
• 1 tbsp. grated fresh turmeric (or 1 tsp turmeric powder) (optional)
• 1 medium green pepper, grated
• 1 tbsp. tomato paste
• 2 tbsp chopped coriander (dhania)
• 2 tsp pilau masala
• 2 tsp salt (or to taste)
• 1/2 tsp black pepper (optional)
• 10-12 tbsp cooking oil
• 5 3/4 cups hot water

Instructions:

1. Heat oil in a pan and fry onions until golden brown.
2. Add garlic and ginger, cooking until dark golden.
3. Stir in tomatoes and tomato paste. Cook until soft.
4. Add salt, pilau masala, and black pepper. Cook for 2 minutes.
5. Add pre-cooked beans and mix well.
6. Stir in rice and mix until combined.
7. Add hot water, cover, and bring to a boil.
8. Reduce heat to low, cover, and let cook until all water is absorbed.
9. Fluff the rice gently and allow it to sit for 10 minutes before serving.

How to Make Kachumbari (Tomato & Onion Salsa)

Ingredients:

• 1 large onion, sliced
• 2 large tomatoes, diced
• 1 green pepper, chopped
• 2 tbsp coriander (dhania), chopped
• 1 medium lemon (juiced)
• Salt to taste
• Warm water for soaking

Instructions:

1. Soak sliced onions in warm water to reduce sharpness.
2. Drain and mix with tomatoes, green pepper, and coriander.
3. Squeeze in lemon juice and add salt to taste.
4. Mix well and serve alongside bean pilau.

Recipe 3: Aloo Paratha (Stuffed Potato Flatbread)

You can get creative with your paratha, especially the filling. Add chopped cilantro and spring onion for instance to take the flavor and taste to the next level.

I have also made layered chapati dough with this basic chapati recipe then added the filling and fried as usual.

Ingredients:

For the Dough:

• 2 cups room temperature water
• 1 teaspoon salt
• 2 tablespoons cooking oil
• All-purpose flour (enough to form a soft but firm dough)
• Cooking oil (for frying)

For the Filling:

• 2 to 3 large potatoes, boiled and mashed
• 2 medium onions, finely chopped
• 1 teaspoon finely grated fresh garlic
• Spices of choice (e.g., paprika, black pepper)
• 2 cups shredded cheese (mozzarella or your preferred type)
• Salt to taste

Alternative Filling:

• 1 finely chopped large onion
• 1/2 cup finely chopped cilantro
• 1 cup finely chopped spring onion (optional)
• 1 teaspoon finely grated fresh garlic
• 1 teaspoon finely grated fresh ginger
• Spices of choice
• Salt to taste
• 2 to 3 large potatoes, boiled and mashed

For the Sauce/ Dip:

• 1 medium onion, chopped
• 3-4 medium tomatoes, chopped
• 1 tablespoon finely grated garlic
• 1/3 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon curry powder
• 1/4 teaspoon black pepper (optional)

Instructions:

1. Prepare the Dough

• In a mixing bowl, combine water, salt, and cooking oil.
• Gradually add flour while mixing until a soft but firm dough forms.
• Knead lightly, cover, and let rest for 20-30 minutes.

2. Make the Filling

• Boil the potatoes until soft, then drain (save the water for later use in the sauce).
• Mash the potatoes and mix in onions, garlic, spices, and salt.
• Stir in the cheese (or alternatively, sprinkle cheese while assembling).

3. Prepare the Parathas

• Divide the dough into 8 equal portions and roll into balls.
• Roll out a dough ball into a small disc.
• Place a portion of the potato filling in the center and fold the dough over, sealing the edges.
• Gently roll out the filled dough ball into a round flatbread.

4. Cook the Parathas:

• Heat a pan over medium heat.
• Dry-fry one paratha until it starts to change color.
• Apply a tablespoon of oil and flip; cook until golden brown.
• Repeat on both sides until fully cooked.

5. Prepare the Sauce/ Dip:

• In a pan, combine chopped onions, tomatoes, garlic, salt, paprika, and curry powder.
• Stir and cook for 2-3 minutes.
• Add 1/2 cup of the reserved potato water for thickness then blend or mash to a smooth consistency.
• Simmer on low heat for 5 minutes.

Serving Suggestion:

Serve hot parathas with the spiced tomato sauce as a deep for a delicious, hearty meal!

Recipe 4: Scrambled Egg Pizza

For this particular cheap and easy dinner recipe, I will sometimes add sliced onions and tomatoes to my pizza toppings to make the pizza even more nutritious. If you are a sourdough enthusiast, I’ve also included my sourdough pizza crust recipe too. I trust you’ll love this budget-friendly pizza like we do!

Ingredients:

For Crust (with yeast):

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon yeast
• Slightly less than 1 cup of water (plus 1/4 cup water for testing/proofing yeast)
• 2 tablespoons cooking oil

For Crust (with sourdough):

• 3 cups all-purpose flour
• 3/4 cup active sourdough starter
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon flattened bicarbonate of soda
• 2 tablespoons cooking oil
• 2/3 cup room temperature water (may vary slightly)

For Preparing Pans:

• 1 tablespoon margarine/fat to grease pans
• A little flour to dust pans

(Alternatively, line the pans with baking paper.)

For Filling/Toppings:

• 2 cups grated mozzarella cheese
• 1 cup pizza sauce (made with 2 medium onions, 1 tablespoon grated fresh garlic, 4 medium tomatoes, 2 tablespoons cooking oil, 1/4 teaspoon salt, and about 1/2 cup water)
• Scrambled eggs (made with 5 eggs, 1/2 cup milk, 1/2 teaspoon salt, and cooking oil for frying)

Instructions:

1. Prepare the Dough:
   • For yeast dough: Mix yeast with warm water and let it proof. Combine all ingredients to form a soft dough, knead into a dough, and let it rise.
   • For sourdough crust: Mix sourdough starter, oil, and water with dry ingredients to form a soft dough. Knead, rest for 30 minutes, then knead again and bulk ferment.
2. Prepare Pizza Sauce:
   • Heat cooking oil in a pan, add onions and garlic, sauté until golden.
   • Add blended tomatoes, salt, and water. Simmer for 5-10 minutes until thick.
3. Prepare Scrambled Eggs:
   • Beat eggs with milk and salt.
   • Cook in a lightly oiled pan until just set.
4. Assemble the Pizza:
   • Divide dough into two and roll out.
   • Spread sauce on each base, followed by a little grated cheese, then scrambled eggs.
   • Sprinkle the remaining cheese on top.
   • Sprinkle a little salt on the pizza surfaces.
5. Cook the Pizza:
   • If using an oven, bake until cheese melts and crust is golden.
   • If using a stovetop, heat the pan for 30 seconds, lower heat to a minimal flame, and cook covered for 30-35 minutes.
6. Serve.

Recipe 5: Kienyeji Mixed Vegetable Stir-fry & Kenyan Ugali

For this cheap and easy dinner recipe, you can also work with any other kind of indigenous vegetable. I’ve found that mixing these vegetables makes them really tasty. If you don’t have access to the indigenous veggies suggested, work with spinach, or a mixture of spinach and collard greens. You’ll still enjoy your veggies with cream.

Ingredients:

For Vegetables:

• 1 bunch sweet potato leaves
• 1 bunch amaranthus (terere)
• 1 bunch spinach & collard greens (sukumawiki)
• 1 large onion
• 3 large tomatoes
• 1 clove grated fresh garlic
• 4 to 5 tablespoons cooking oil
• 1 teaspoon salt (or to taste)
• Spices of choice
• 1 cup cream

For Ugali:

• 4 cups water
• 4 cups maize meal (may vary)

Instructions:

1. Prepare the Vegetables:
   • Wash and chop all greens.
   • If using frozen greens, thaw before use.
   • Fry onions in cooking oil until golden, then add garlic.
   • Add blended or grated tomatoes and let them cook down.
   • Season with salt and spices, then add all vegetables.
   • Cover and allow fresh greens to cook down.
2. Prepare the Ugali:
   • Bring water to a boil.
   • Gradually add maize meal while stirring to avoid lumps.
   • Stir continuously until thick, and continue stirring and turning for several minutes.
   • Cover and cook for a few minutes.
   • Stir again then cover and cook for 5 to 10 minutes on medium low heat.
   • Shape and serve hot.
3. Finish the Vegetables:
   • Add cream and stir.
   • Simmer for 2-3 minutes until the cream is well mixed.
   • Serve hot alongside ugali.

Final Thoughts:

These cheap and easy dinner recipes are not only delicious and budget-friendly but also easy to prepare and packed with nutrients. Give them a try and let us know which one becomes your favorite!

Enhance your hospitality for the glory of God.

 

Watch the video version below.

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