Who says eating on a budget can’t be exciting?
With a little planning, you can enjoy a week’s worth of delicious meals for less than the cost of takeout.
Below are seven easy, budget-friendly recipes that are perfect for meal prep.
From savoury soups to juicy chicken, these dishes meet your cravings and wallet.
$5 Meal Prep Ideas For A Week Of Meals, Takeout Cost
Here are 7 $5 meal prep ideas that’ll cover a week of tasty meals for the price of one takeout order.
Simple, affordable, and delicious!
Also, here’s a handy table with each dish’s prep time, cook time, and servings.
| Dish Name | Prep Time | Cook Time | Serves |
| 1. Mini-Meatball Noodle Soup | 15 mins | 30 mins | 4 |
| 2. Spaghetti and (Vegan) Meatballs | 10 mins | 25 mins | 4 |
| 3. Baked Coconut Lentils | 10 mins | 45 mins | 4 |
| 4. Easy Marinated Roasted Chicken | 15 mins | 60 mins | 4 |
| 5. Beef Pot Roast | 20 mins | 3 hours | 6 |
| 6. Vegetarian Gumbo | 20 mins | 1 hour | 6 |
| 7. Mexican White Bean Soup | 10 mins | 30 mins | 4 |
Recipe 1 – Mini-Meatball Noodle Soup
Nothing beats a warm bowl of this cosy, meatball-filled soup on a busy day!
Ingredients
- 1 lb ground beef or turkey
- 1 egg
- 1/4 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 8 cups chicken or vegetable broth
- 2 cups egg noodles
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
Instructions
Step 1: In a big bowl, mix the ground meat, egg, breadcrumbs, garlic powder, onion powder, salt, and pepper. Roll the mixture into small, bite-sized meatballs.
Step 2: Pour the broth into a large pot and bring it to a boil. Gently add the meatballs and simmer for about 10 minutes.
Step 3: Toss the egg noodles, carrots, celery, and onion. Cook until the noodles are soft and slurpable, roughly 8-10 minutes.
Step 4: Taste and add more salt or pepper if it needs a little kick. Let it cool before dividing it into your meal-prep containers.
Chef’s Tip: Double the meatball batch and freeze the extras. They’re lifesavers for quick soups or pasta nights.
Recipe 2 – Spaghetti And (Vegan) Meatballs
Plant-powered comfort food that even meat lovers will crave!
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup nutritional yeast
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp olive oil
- 1 jar (24 oz) marinara sauce
- 1 lb spaghetti
Instructions
Step 1: Put the chickpeas in a food processor and pulse until they’re chunky. Then, dump them into a bowl.
Step 2: Stir in the breadcrumbs, nutritional yeast, Italian seasoning, garlic powder, onion powder, and olive oil. Mix well and shape into hearty meatballs.
Step 3: Heat a splash of oil in a skillet over medium heat. Add the meatballs and cook, turning them, until they’re golden brown all over, about 5-7 minutes.
Step 4: Pour the marinara sauce into the skillet and let everything simmer for 10 minutes, soaking up that saucy goodness.
Step 5: Boil the spaghetti according to the instructions, then plate it with your vegan meatballs and sauce.
Chef’s Tip: These meatballs freeze well. Make extra and store them for a lazy day dinner.
Recipe 3 – Baked Coconut Lentils
A creamy, spiced dish that’s like a warm hug from the inside out!
Ingredients
- 1 cup dried lentils
- 1 can (14 oz) coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp curry powder
- 1/2 tsp turmeric
- Salt to taste
- 2 cups cooked rice (for serving)
Instructions
Step 1: Preheat your oven to 375°F (190°C); it’s baking time!
Step 2: In a baking dish, combine coconut milk, onion, garlic, curry powder, turmeric, and a pinch of salt and stir them.
Step 3: Cover the dish with foil and place it in the oven. Bake for 45-50 minutes until the lentils are tender and creamy.
Step 4: Spoon it over a bed of fluffy rice and dig in.
Chef’s Tip: Toss in some spinach or kale in the last 5 minutes of baking for a pop of green and extra goodness.
Recipe 4 – Easy Marinated Roasted Chicken
Tender, juicy chicken that’s your meal prep MVP; pairs with anything!
Ingredients
- 4 chicken thighs or breasts
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
Instructions
Step 1: In a bowl, mix the soy sauce, honey, olive oil, garlic, and thyme to create a sweet-and-savory marinade.
Step 2: Place the chicken in a resealable bag or dish, pour the marinade over it, and refrigerate for at least 30 minutes (overnight if you have time).
Step 3: Preheat the oven to 400°F (200°C). Place the chicken on a baking sheet and roast for 25-30 minutes until it reaches 165°F (74°C).
Step 4: Let it cool, then slice or shred it for your week’s meals.
Chef’s Tip: Leftover chicken is gold. Toss it into salads, sandwiches, or wraps for a fast lunch.
Recipe 5 – Beef Pot Roast
Slow-cooked perfection that fills your home with the best smells!
Ingredients
- 2 lbs beef chuck roast
- 1 onion, quartered
- 4 carrots, cut into chunks
- 4 potatoes, quartered
- 2 cups beef broth
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
Step 1: Preheat the oven to 325°F (165°C). Season the beef with salt and pepper as if it were about to be served at a party.
Step 2: In a Dutch oven, sear the beef over medium-high heat until it’s browned on all sides. This will lock in the flavour!
Step 3: Add the onion, carrots, potatoes, beef broth, and rosemary to the pot, cosying them around the roast.
Step 4: Cover it and roast in the oven for 3-4 hours until the beef falls apart when a fork is inserted.
Step 5: Cool it down, shred the beef, and portion it with the veggies and broth.
Chef’s Tip: Don’t toss the cooking liquid. Use it for a quick gravy or to keep things juicy when reheating.
Recipe 6 – Vegetarian Gumbo
A veggie-packed stew with a Cajun twist that warms your soul!
Ingredients
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp Cajun seasoning
- 1/2 tsp thyme
- 2 cups vegetable broth
- 1 cup okra, sliced (fresh or frozen)
Instructions
Step 1: Cook the onion, bell pepper, celery, and garlic in a big pot until they soften and smell amazing.
Step 2: Sprinkle in the Cajun seasoning and thyme, stirring for a minute to wake up the spices.
Step 3: Add the kidney beans, tomatoes, broth, and okra. Bring to a boil, then simmer for 30 minutes, letting the flavours meld.
Step 4: Add salt and pepper to taste, then cool and portion it out.
Chef’s Tip: Serve it over rice or with a chunk of crusty bread to soak up every drop.
Recipe 7 – Mexican White Bean Soup
Spicy, zesty, and ready to brighten your week with bold flavours!
Ingredients
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14 oz) diced tomatoes with green chillies
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chilli powder
- 4 cups vegetable broth
- Juice of 1 lime
Instructions
Step 1: In a large pot, cook the onion and garlic over medium heat until fragrant and golden.
Step 2: To toast the spices, stir the cumin and chilli powder, stirring for a minute.
Step 3: Pour in the white beans, tomatoes, and broth. Bring it to a boil, then simmer for 15-20 minutes to let it all come together.
Step 4: Squeeze in the lime juice, season with salt and pepper, and let it cool before packing it.
Chef’s Tip: Add a slice of avocado or a dollop of Greek yoghurt for a creamy finish.
