A Week Of Dinner Ideas On A Budget

Samantha Lewis

---

With the cost of living on the rise, grocery prices are soaring and our belts are tightened – but that doesn’t mean they physically have to be. An inexpensive yet nutritious and not-so-boring week of meals is possible when you plan and prepare in advance. 

By using variable ingredients, your dinner can be spruced up, while remaining cheap and delicious. It’s time to say goodbye to the pot noodles and oven chips and say hello to your new favourite courses.

For any vegetarians or vegans reading this, don’t worry, swapping a few ingredients will make it suitable for you.

Light on both cost and effort, let’s tuck in.

RETRO RISOTTO

INGREDIENTS:

• 1 tbsp oil
• 1 onion – sliced or diced
• 2 garlic cloves  – minced
• 8 medium mushrooms – sliced or diced – or another vegetable(s) of choice.
• 300g rice
• 5 cups of vegetable stock
• Pinch of mixed herbs 
• 50g cheese finely grated

METHOD:

1. Heat a bit of oil in a deep pan or wok then add the onion and cook on a medium-low heat for 5 mins or until soft and translucent. 
2. Add the garlic and mushrooms (or whatever veg you’re using)*. Continue to cook for 5-10 mins.
3. Add the rice** and cook over medium heat for a min or two, mixing well to coat it in oil.
4. Add 1 cup of the veg stock and mix well. Allow to simmer gently for a few mins until most of the excess liquid has been absorbed.
5. Add the remaining stock a cup at a time, following the principle above and stir constantly until it becomes nice and creamy.
6. After about 30 mins the rice should be cooked – add the mixed herbs and grated cheese. Stir well until the cheese has melted.
7. Serve.

*Not all vegetables should be added at this stage otherwise they’ll be overcooked by the end. Softer vegetables that don’t need much cooking can be added later.

**Short-grain rice like arborio. You can use another rice however it won’t be as creamy cause it doesn’t release a lot of starch.

(V) The cheese does also add even more creaminess to a risotto, but if you’re feeling adventurous, try adding avocado instead.

CHILLI CON CARNE

INGREDIENTS:

• 1 tbsp oil
• 3 garlic cloves minced
• 1 onion diced
• 500g ground beef (£1.70 Sainsburys)
• 3 tbsp tomato paste
• 2 tins chopped tomato
• 1 tin kidney beans
• 2 beef bouillon cubes crumbled
• 1 1/2 tsp sugar
• 125 – 375 ml water
• 1 chilli
• Salt and pepper

Chilli Mix:

Either buy a ready-made powder mix or use the ingredients below.

• 1 – 2 tsp cayenne pepper (see notes)
• 4 tsp paprika powder
• 5 tsp cumin powder
• 2 tsp garlic powder (or onion powder)
• 2 tsp onion powder
• 2 tsp oregano

METHOD:

1. Heat oil in a large pan over medium-high heat and add garlic and onion then cook for 1 minute and add chilli – cook for 2 minutes until onion is translucent.
2. Turn heat up to high and add beef, breaking it up as you go, until mostly browned.
3. Add Chilli Spice Mix and cook until beef is browned all over.
4. Add remaining ingredients, with 1/2 cup of water and bring to simmer, then cook 20 to 40 minutes, uncovered, on medium-low heat so it’s bubbling gently.
5. Adjust salt and pepper to taste just before serving.
6. Serve over rice.

Notes:

Beef cube: You can sub the water with 2 cups beef broth and skip the bouillon cube but will need to ensure you cook for long enough to reduce down.

Spiciness – Chili is supposed to be hot! Use 1 tsp cayenne pepper for a warm hum, 1.5 tsp for a little tingle, or 2 tsp for medium spiciness. The best way is to start with less and then add more at the end.

Swap the mince with Quorn and the vegans among you are catered for.

CARROT AND LENTIL SOUP

INGREDIENTS:

• 3 cups vegetable stock
• ⅓ cup lentils
• 450 grams carrots peeled and sliced
• 1 onion – chopped
• 2 garlic cloves – finely diced
• 1 tablespoon oil
• 1 tsp ground cumin
• ½ tsp ground coriander

METHOD:

1. Warm up the oil in a large pot on medium to high heat then sauté the diced onion for a few minutes, or until it’s soft and translucent.
2. Add the diced garlic, red pepper flakes, cumin and coriander to the onion, and cook for another minute.
3. Add lentils, sliced carrots and vegetable stock.
4. Bring the soup to a boil, and reduce to medium to low heat, leaving to simmer for about 20 minutes, or until the lentils and carrots are tender.
5. Blend the soup smooth with an electric whisk or blender.
6. Add salt and pepper to taste, and optionally more vegetable stock if you want to give the soup a thinner consistency.
7. Serve the soup immediately while it’s warm, or reheat later on.

LAZY LEFTOVERS PART 1

1. Preheat the oven to 180C and cover each potato with oil, then prick all over with a fork. 
2. Place on a baking tray and bake for an hour or until their skins are crisp and the insides thoroughly cooked. 
3. To test, pierce one with a knife and if it passes through with no resistance they’re ready.
4. Or…
5. Prick the potatoes all over with a fork and place the potatoes evenly around the edge of the microwave turntable. 
6. Cook on High/800 watts for 15-20 minutes (turning halfway) or until tender when pierced with a knife. If the potatoes are still hard in the middle, continue to cook in one-minute bursts until cooked through.
7. Pour on the chilli, top with cheese and you’re good to go. Alternatively, you can put it on some chips.

PENNE PASTA ARRABBIATA

• 300g dried penne pasta
• 2-3 tbsp oil
• 1 medium onion – chopped
• 2 cloves of garlic – finely chopped
• 1 green chilli, deseeded and chopped
• 2 x 400g cans of chopped tomatoes
• Sugar, to taste
• Freshly grated parmesan (optional)

METHOD:

1. Boil the pasta in a pan of salted water according to packet instructions (usually 10-12 mins) and drain.
2. Heat the oil in a deep frying pan, add the onion and cook gently until softened but not coloured – roughly 5-8 mins – stir every now and then. 
3. Add the garlic and chilli and cook for a minute then throw in the chopped tomatoes – bring slowly to a boil, then reduce the heat and simmer for about 5 mins. 
4. Remove from the heat and season to taste with salt and sugar.
5. Add the pasta to the spicy tomato sauce, garnish with freshly grated Parmesan and serve.

PEA SOUP

• 5 cups of frozen peas
• ½ yellow onion, roughly diced
• 1 can light coconut milk
• 4 cups of vegetable broth
• 3 cloves garlic, sliced
• ⅓ packed cup of fresh parsley, chopped
• Salt and black pepper, to taste

METHOD:

1. Add a splash of vegetable broth to a large pot. Then cook the onion and garlic over medium heat until translucent, about 2-3 minutes.
2. Add the parsley to the pot and cook for another minute. 
3. Add all of the remaining ingredients, then cover the pot and bring to a boil over high heat. 
4. Uncover and reduce the heat to low while you let the soup simmer for 8-10 minutes.
5. Carefully transfer the soup to a blender and blend on high until smooth and creamy.
6. Serve.

LAZY LEFTOVERS PART 2

• ¼ tsp chilli flakes
• 70g mature cheddar – grated 
• 50g grated mozzarella
• 1 tbsp tomato paste

1. Reheat the pasta on the stove and preheat the oven to 220C.
2. Add ½ cup of boiling water at a time until the consistency is thinner. If required add more.
3. Stir in tomato paste and chilli flakes
4. Tip the pasta into a medium-sized ovenproof dish, top with the cheeses and bake for 15 mins or until golden brown and/or bubbling.

---

Featured image courtesy of Engin Akyurt via Pexels. Image licence found here. No changes were made to this image.