Easy Dinner Recipes That Won't Break the Bank

You don't have to burn a hole in your pocket to cook delicious food. These hearty meals will please your entire stomach, and won't break the bank in the process.

Grocery shopping can be very personal to most individuals, so this advice may not cater to many as we're hesitant to ‘advice’ you on how to shop but feel free to experiment and alter the the recipes or guides if you please.

Having said that, here's what we usually put in our grocery baskets for cheap yet healthy dinner recipes:



Carbs: noodles, pasta, brown irce, oatmeal, wholemeal bread and pita wraps
Fats: Butter, olive oil, vegetable oil
Protein: Tofu, eggs, tempeh, seafood, antibiotic-free chicken
Snacks: Popcorn, chocolate, nuts, cranberries
Vegetable and Fruits: basically anything to your liking – has to be seasonal or on sale
Frozen stuff: Corn, spinach, berries
Tinned: Tomatoes, tuna
Seasonings: Onion, garlic, ginger, herbal soup packs, Italian herbs, turmeric, chili powder
Stuff on clearance: really varies
Stuff you felt like trying: really varies but kept minimal to avoid spending over your budget.

Stop buying:

1. Red meat
2. Processed meats like hot dogs and nuggets
3.Treats, unless its on sale or clearance
4. Soda and juices (although getting them once in the blue moon all out of sudden cravings shouldn't be a problem)

It’s quite healthy, isn’t it? Maybe a bit til healthy? Healthier you, thicker wallet though.

Based on my experience, I always used to get sick all the time back then. Maybe once a few months. But as I started eating cleaner, I noticed that I started to find my immune system got way better. I haven’t fell sick for 2 months now, and that's surprisingly good!

Every time I head to shop for groceries, I check the price (or value for money) first, and then I think of what I feel like eating or at least what is reasonable. I will usually buy it in bulk if something is selling at a good price. Moreover, I hate throwing away food although for better or for worse. It feels like throwing money into the bin. Therefore, I will always push myself to finish up my bulk purchase, especially if they are perishable goods.

Yes! Who says eating well can be done on a budget without sacrificing flavor. Thus, we have a few recipes that you can try out! These healthy meals come with a 100-percent tasty guarantee. Ok, less time wasting, let's cut straight to cheap dinner ideas in Malaysia!



1. CHEESY CHICKEN PASTA

Here's a super easy and simple dish that tastes like it's straight from a cozy Italian family kitchen. Spinach-artichoke dips are usually available in supermarket delis. You can freeze the leftovers to be served the next day. Just remember to thaw it before serving them.

Ingredients:

2 packages of frozen spinach and artichoke cheese dips
3 cups uncooked bow tie pasta
3 cups cubed rotisserie chicken
1 cup chopped roasted sweet red peppers
1/3 cup pitted Greek olives, halved
1/2 teaspoon salt
1/4 teaspoon pepper
Steps:

1.Heat cheese dip according to package directions. Meanwhile, in the oven, cook pasta according to package directions; drain it while reserving 1/2 cup of pasta water. Return to pan.

2.Stir in chicken, cheese dip, peppers, olives, salt and pepper, adding enough reserved pasta water to reach a creamy consistency; heat through.



2. STRAWBERRY SALAD

Literally bringing something different onto the dinner table! Get heads to turn when they see this odd but delicious fruit and veggie salad on the table. If strawberries aren’t available, you can substitute them with mandarin oranges and dried cranberries.

Ingredients:

1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn (about 8 cups)
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries

DRESSING:
1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon 2% milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds
Steps:
1. Pour sugar into a small heavy skillet; cook and stir it over medium-low heat until melted and caramelized, should take about 10 minutes. Stir in almonds until coated. Spread on foil to cool.

2.Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.

Health Tip: Jazz up the fruit and veggie salad into something that fills your hearts content! Throw in 2 pounds of grilled boneless skinless chicken breasts, slice them up and add to the salad for the main dish serving.



3. CLEAN & LEAN RAMEN NOODLES

We normally serve yellow noodles for a traditional stir-fry, but there's nothing wrong to change it up. Ramen noodles are the easy substitute to rice, and who really doesn't like the crisp-tender bite from fresh broccoli and a package of coleslaw mix?

Ingredients:

1/4 cup reduced-sodium soy sauce
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 teaspoons canola oil, divided
1 pound boneless chicken strips, cut into 1/2-inch strips
1 cup fresh broccoli florets
4 cups coleslaw mix
1 can (8 ounces) bamboo shoots, drained
4 garlic cloves, minced
2 packages (3 ounces each) ramen noodles
Steps:

1. In a small bowl, whisk the first five ingredients until blended. In a large skillet, heat up 2 teaspoons of oil over medium-high heat. Add chicken strips; stir-fry 2-3 minutes or until no longer pink. Remove from pan.

2. In same pan, stir-fry broccoli in remaining oil 3 minutes. Throw in coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in soy sauce mixture and chicken; heat thoroughly.

3. Meanwhile, cook noodles according to package directions, discarding or saving seasoning packets for another use. Drain the noodles; add to chicken mixture and toss to combine.

Tip: If you don't care for boneless skinless chicken breasts, beef sirloin steak and cubed tofu are other tasty and lean protein sources.



4. BEEF & BEAN BURRITOS

Besides being easy to make, the beef and bean burritos are also clean, lean and hearty for the soul.

Ingredients:

2 pounds ground beef
2 cans (16 ounces each) refried beans
3 cups shredded cheddar cheese or Mexican cheese
1-1/3 cups enchilada sauce
1/2 cup water
1/3 cup chopped onion
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons dried oregano
1 teaspoon salt
16 flour tortillas (10 inches), warmed
This are optional as toppings goes: shredded Mexican cheese blend, sour cream, shredded lettuce, chopped tomatoes and sliced ripe olives.

Steps:

1.In an oven, cook beef over medium heat until no longer pink; drain any excess liquid fat. Onto the pan; add in the beans, cheese, enchilada sauce, water, onion and seasonings. Bring the mixture to a boil. Reduce heat; cover and simmer for 10 minutes.

2.Serve 1/2 cup filling on the center of each tortilla. Fold the sides and end over filling and roll them up. Remember to fill up the right amount to avoid overflowing of the fillings!

3.Freeze option: Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use, unwrap foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high until heated through, 3-4 minutes. Serve with toppings of your choice.



5. Chicken & Rice Skillets

We know you're busy all the time and have less time to cook dishes, so we've come up with this family-friendly, 15-minute chicken and rice recipe, just for you. The dish has all the good and healthy stuff your body needs like chicken, broccoli and rice in a creamy sauce, and it's on the table in a snap.

Ingredients:

1 1/4 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 can Condensed Cream of Chicken Soup
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 cups uncooked instant white rice
2 cups fresh or frozen broccoli florets

Steps:

1.Season the chicken as desired. Heat up the oil in a 12-inch skillet over medium-high heat. Add in the chicken breasts and leave it to cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

2. Mix up the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika. Cover it and allow it to cook for 5 minutes or until the chicken is cooked through. Season to taste.