Say goodbye to expensive takeout and hello to homemade meals that fit your budget.
With a little planning and creativity, you can enjoy delicious, nutritious meals without spending a fortune.
Whether new to meal prepping or looking for fresh ideas, these six budget-friendly tips will help you save money and eat well throughout the week.
Keep both your stomach and wallet happy!
6 Affordable Meal Prep Ideas To Save Money & Eat Well
Here are six affordable meal prep ideas that make eating on a budget easier than ever.
They’re simple, budget-friendly, and perfect for keeping your meals delicious and your wallet happy.
Also, here’s a handy table with each dish’s prep time, cook time, and servings.
| Dish Name | Prep Time | Cook Time | Serves |
| 1. Creamy Tuscan-Inspired Rigatoni with Pork Mince | 10 mins | 20 mins | 4 |
| 2. Halloumi and Sweet Potato Tex-Mex Bowls | 15 mins | 25 mins | 2 |
| 3. Crispy Soy Tofu and Aubergine & Rice | 20 mins | 30 mins | 2 |
| 4. Strawberry Crepes | 10 mins | 15 mins | 4 |
| 5. Lentil Tomato Sweet Potato Curry | 15 mins | 40 mins | 4 |
| 6. Edamame Fried Rice | 10 mins | 15 mins | 2 |
Recipe 1 – Creamy Tuscan-Inspired Rigatoni With Pork Mince
This pasta’s rich, creamy vibes won’t hurt your wallet!
Ingredients
- 500 g pork mince
- 1 onion, finely chopped
- 3-4 cloves garlic, minced
- 70 g sundried tomatoes, chopped
- 500 g rigatoni
- 4 tbsp creme fraiche
- 100 g spinach
- Fresh basil, chopped
- ½ lemon, juiced
- Oil (your choice, like olive or vegetable)
- Flour (just a tablespoon)
- Chicken stock (about a cup or so)
- Salt & pepper to taste
Instructions
Step 1: Heat a splash of oil in a big pan over medium heat. Toss in the chopped onion and minced garlic, stirring until they soften and smell amazing, about 3-4 minutes.
Step 2: Crumble in the pork mince. Cook it until nicely browned, breaking it up with your spoon. It should take around 5-7 minutes.
Step 3: Stir in the chopped sundried tomatoes and sprinkle a tablespoon of flour over everything. Give it a good mix to coat.
Step 4: Slowly pour the chicken stock while stirring; it’ll thicken into a luscious sauce. Keep going until it’s just right, maybe a cup or so.
Step 5: Meanwhile, get your rigatoni boiling in a pot of salted water. Follow the package instructions for timing.
Step 6: Return to the sauce. Stir in the creme fraiche, spinach, and lemon juice. Let the spinach wilt for about 2 minutes.
Step 7: Drain the cooked pasta and toss it into the pan with the sauce. Mix it well so that every bite is coated.
Step 8: Sprinkle with fresh basil and serve it hot.
Chef’s Tip: If you’re going meat-free, swap the pork mince for mushrooms or lentils; it’s just as hearty and delicious.
Recipe 2 – Halloumi And Sweet Potato Tex-Mex Bowls
Spice up your week with these colourful bowls that scream flavour and fun!
Ingredients
- 3 mixed peppers (red, yellow, green—your pick), sliced
- 1 kg sweet potatoes, cubed
- 1 white onion, chopped
- 225 g halloumi, sliced
- Fresh coriander, chopped
- 1 lime, juiced
- Smoked paprika (a good teaspoon)
- Oregano (about a teaspoon)
- Onion powder (a pinch)
- Garlic powder (a pinch)
- Olive oil
- Rapeseed oil
Instructions
Step 1: Crank your oven to 200°C (400°F).
Step 2: In a big bowl, toss the sweet potato cubes with a drizzle of rapeseed oil, smoked paprika, oregano, onion powder, and garlic powder.
Step 3: Spread the spiced sweet potatoes on a baking tray and pop them in the oven for 25 minutes or until tender and golden.
Step 4: Heat olive oil in a pan over medium heat. Cook the onion and peppers until soft and slightly charred, about 5-7 minutes.
Step 5: Fire up a grill pan (or another skillet) and cook the halloumi slices until they’re golden and crispy on both sides, 2-3 minutes per side.
Step 6: Time to build your bowls! Layer in the roasted sweet potatoes, cooked peppers and onion, and top with those gorgeous halloumi slices.
Step 7: Squeeze fresh lime juice over everything and sprinkle with chopped coriander for that zesty finish.
Chef’s Tip: Add a dollop of sour cream or Greek yoghurt on top for a creamy twist that ties it all together.
Recipe 3 – Crispy Soy Tofu And Aubergine & Rice
Craving something plant-based and crispy? This tofu and aubergine combo is your new go-to!
Ingredients
- 2 aubergines, cubed
- 280 g brown rice
- 396 g firm tofu, cubed
- Fresh coriander, chopped
- 1 lime, juiced
- Soy sauce (a few tablespoons)
- Honey or maple syrup (a tablespoon or two)
- Cornflour (enough to coat the tofu)
- Rapeseed oil
Instructions
Step 1: Cook the brown rice according to the package instructions. It usually takes 25-30 minutes. Set it aside.
Step 2: Pat the tofu cubes dry, then toss them in a bowl with some cornflour until lightly coated. Heat rapeseed oil in a pan and fry the tofu until crispy and golden, about 5-7 minutes. Remove and drain on paper towels.
Step 3: If needed, add more oil to the same pan and cook the aubergine cubes until they’re soft and slightly browned about 8-10 minutes.
Step 4: In a small bowl, whisk together soy sauce, honey (or maple syrup), and lime juice to make a quick sauce.
Step 5: Pour the sauce into the pan with the aubergine, then toss the crispy tofu back in. Stir until everything’s coated and sticky.
Step 6: Spoon the tofu and aubergine mix over your cooked rice and finish with a sprinkle of coriander.
Chef’s Tip: Sprinkle some toasted sesame seeds for an extra crunch to make your taste buds dance.
Recipe 4 – Strawberry Crepes
Wake up to these sweet, gluten-free crepes that feel like a treat but are oh-so-simple!
Ingredients
- 1 gluten-free crepe (store-bought or homemade)
- 3 tbsp chia seed jam (see step 1)
- 2 tbsp yoghurt (any kind you love)
- 2 strawberries, sliced
- Sliced almonds (a small handful)
Instructions
Step 1: Make your chia seed jam by mashing a handful of strawberries with a fork, mixing in a tablespoon of chia seeds, and letting it sit for 10-15 minutes until it thickens.
Step 2: Lay your crepe flat and spread the chia seed jam like you’re painting a masterpiece.
Step 3: Add a smooth layer of yoghurt to keep it simple and creamy.
Step 4: Scatter the sliced strawberries and almonds over the yoghurt for that fresh, nutty vibe.
Step 5: Fold the crepe in half (or roll it up if you’re fancy) and eat.
Chef’s Tip: Make a stack of crepes ahead of time and freeze them; breakfast will be ready in a snap all week long.
Recipe 5 – Lentil Tomato Sweet Potato Curry
Cosy up with this vegan curry bursting with flavour and good-for-you vibes!
Ingredients
- 3/4 cup rice (any type)
- 1/2 cup lentils (green or red)
- 1 tbsp olive oil
- 1 onion, chopped
- 1 tbsp curry powder
- 1 inch ginger, grated
- 1 sweet potato, cubed
- 15 oz canned tomatoes
- 1 zucchini, sliced
- 14 oz coconut milk
- Salt & pepper to taste
Instructions
Step 1: Cook the rice and lentils separately according to their packages; keep them warm and fluffy.
Step 2: Heat olive oil in a big pot over medium heat. Add the onion, grated ginger, and curry powder, stirring until fragrant, about 3 minutes.
Step 3: Add sweet potato cubes, canned tomatoes, and coconut milk. Stir it well and mix for 15-20 minutes until the sweet potato softens.
Step 4: Add the sliced zucchini and cook for another 5 minutes, just enough to keep it tender.
Step 5: Season with salt and pepper to your liking, giving it a final taste test.
Step 6: Serve the curry over a bed of rice and lentils.
Chef’s Tip: Double the recipe and freeze half. It’s a lifesaver for busy nights.
Recipe 6 – Edamame Fried Rice
This quick vegan fried rice is your ticket to a fast, flavorful dinner!
Ingredients
- 3/4 cup rice (white or brown)
- 8 oz edamame (shelled)
- 1 tbsp olive oil
- 2 eggs (optional—skip for vegan)
- 6 oz mixed frozen veggies (peas, carrots, corn—whatever’s in the freezer)
- 1/3 cup soy sauce
- 1 clove garlic, minced
Instructions
Step 1: Cook the rice according to the package and instructions, and let it cool slightly.
Step 2: Heat olive oil in a big pan over medium heat. If using eggs, scramble them quickly and set aside.
Step 3: Toss in the minced garlic, edamame, and frozen veggies. Stir-fry until they’re warmed through, about 5 minutes.
Step 4: Add the cooked rice and soy sauce to the pan. Stir everything together so the rice becomes flavorful.
Step 5: If you made eggs, mix them back in now. Cook for another couple of minutes until it’s all hot and ready.
Chef’s Tip: Use leftover rice for that perfect fried rice texture. It’s less sticky and fries up beautifully.
