Budget Friendly Meal Recipes

Frugal Meal Friday: Crockpot Dairy-Free Potato Soup



We LOVE soups this time of year! The weather has became cold and windy and all I want to do is curl up and hibernate for the winter. Yes, I am being a bit dramatic. It does not get THAT cold in England. Although, still chillier than I prefer.

Many potato soups are very creamy and cheesy. Although delicious, not so great on a lactose sensitive tummy. So here is our solution! ūüôā

This Potato Soup recipe is as easy as they come. One of the most budget friendly¬†recipes! Plus delicious, we always double the recipe! ūüôā

Ingredients: (6-8 Servings)

Chicken Broth – 4 cups
Potatoes – 4-5 medium, cubed
Celery – 3-4 stalks, sliced
Onion – 1 medium, chopped
Carrots – 2-3 medium, sliced
Salt – 1/2 tsp.
Pepper – 1/2 tsp.
Flour – 1/4 cup
Dairy Free Milk Р1  1/2 cups (we use rice or almond milk)



1. Pour chicken broth and all prepared vegetables into the crock pot. Sprinkle the salt and pepper in and simmer on medium-high heat for 3 hours.

2. Whisk together milk and flour in a mixing bowl. Pour into soup (after it has cooked for 3 hours). Stir. Allow to stew for an additional 15-20 minutes.

*You can always speed up the process and cook it on the stove! We do, because we don’t have a British crock pot. ūüôā


Potato Soup Cost Breakdown:

Chicken Broth – $1.00-$1.50
Potatoes –¬†$.50-$.75
Celery – $.70-$1.00
Onion –¬†$.20-$.50
Carrots –¬†$.20-$.30
Salt –¬†$.01
Pepper –¬†$.01
Flour –¬†$.10-$.15
Dairy Free Milk –¬†$.60-$.85

Cost Per Serving: $.42 – $.85

Budget Friendly Meals

Frugal Meal Friday: Chicken Teriyaki Casserole


This Chicken Teriyaki Casserole is extremely easy, budget friendly and the most important component… DELICIOUS!!! As with most of my recipes, I get bits and pieces from others and modify to my taste and budget!



Rice- 3 cups uncooked
Chicken Breasts- 2-3
Broccoli- 1 med.-lg. head
Sugar Snap or Snow Peas- 2 cups (500g, 16oz.)
Carrots- 3-4 med.-lg.,

Water- 1/2 cup
Soy Sauce- 3/4 cup
Brown Sugar- 1/3 cup
Honey- 1 Tbs.
Garlic- 2 cloves, minced
Ginger- 1-2 inch, grated
Olive Oil- 1 tsp.
2 Tbs. Flour or Corn startch
2 Tbs. Water


1. Preheat Oven: 350 F (approximately 170 C)

2. Steam Rice with rice cooker or on stove.

2. Prepare Sauce by placing all ingredients (except thickener = 2 Tbs. flour & water) into a medium sauce pan over low-med. heat. In a separate bowl prepare thickener by combining 2 Tbs. flour and 2 Tbs. cold water. Add approximately a teaspoon of hot sauce to thickener and combine. Then slowly add thickener to sauce while stirring.

3. Prepare Chicken. Place chicken breasts on a foil covered baking sheet. Spoon sauce over chicken breast until each breast is lightly covered in sauce. Bake for approximately 25 minutes (time varies based on size of chicken breasts). Once baked, shred chicken.

4. Prepare vegetables. Peel and Grate Carrots. Chop Broccoli into small bite size florets. Add 1-2 Tbs. of olive oil or vegetable oil in a wok or frying paying. Heat oil and then add vegetables. Stir continuously for 3-4 minutes. Optional: I like my vegetables a little softer, so add 2-3 Tbs. of water  and cook for an additional 2-3 minutes to get a slight steamed effect.

5. Spray a 9×13 glass dish with non-stick spray. Combine Rice, Chicken and Vegetables and spread out evenly in baking dish. Pour sauce evenly over entire casserole (you may need to re-heat sauce over stove it has thickened). Cover dish with foil and bake for 15 minutes.


Servings: 8-10

Cost Break Down


Rice: $.50-$.75
Chicken Breasts: $2-$3
Broccoli- 1 med.-lg. head: $.75-$1
Sugar Snap or Snow Peas: $.75-$1
Flour: $.05

Water: Free
Soy Sauce: $.10 – $.25
Brown Sugar: $.15-$.25
Honey: $.05
Garlic- $.01
Ginger- $.10-$.20
Olive Oil $.05

Cost Per Serving: $.48 – $.88


Linked up at: A Little CLAIREification, Cornerstone Confessions, Lamberts Lately

Frugal Meal Friday: Beef & Bean Taco Casserole




I was originally going to share a recipe that was slightly less expensive to make, but we tried this recipe for the first time this week and it was DELICIOUS!!! Plus, Monday is Cinco de Mayo and this could be a fun Mexican (extremely Americanized) dish to serve in celebration! Doesn’t a margarita sound absolutely delicious right now! Yum!

So the original recipe is HERE found at recipe.com

I changed it up a bit (of course)! ūüôā

  1. I hate using partial vegetables, so I used the whole green bell pepper.
  2. I used 5 tomatoes (3 cooked, 2 fresh added after dish was cooked) because that is how many I had and didn’t have plans for the rest, no waste in this house.
  3. I added a can of kidney beans into the refried beans/ground beef mixture to give it more texture and for it to go further.
  4. I used a purple onion because I don’t care for green onions.
  5. I sautéed the onions with the meat while it was browning and then added the green pepper and sautéed for ~3 minutes. Then add the refried beans and salsa.
  6. I also meant to add the chilies with the green pepper, but forgot (horrible memory). The added kick from the chilies was missed!
  7. I used homemade taco seasoning. (HERE is the recipe I use)
  8. Since I added things (salsa, more tomatoes, more green pepper and onion) I used a bigger dish (9″x13″) and had many more servings!
  9. We kept the top layer of lettuce and chips off the dish and just added it to our individual serving. Since there is¬†only two of us, we knew there would be plenty of left overs and warm lettuce¬†and soggy tortilla¬†chips is just gross! ūüôā


Ingredients & Cost:

1 lb. Ground Beef: $2.00-$3.00
1 can Refried Beans: $.25-$.50
1 can Kidney Beans: $.25-$.50
1 can of olives: $.50 – $.75
Taco Seasoning: $.25-$.50
Salsa: $1.00-$1.50
Bell Pepper: $.30-$.50
Onion: $.20-$.30
Cheese: $.50-$.75
Lettuce: $.10-$.20
Chilies: $.20-$.30


10 servings

Cost Per Serving: $.61-$.88

*Prices are estimated off my “buy” and “stock up” prices.¬†Prices will vary depending on where you live and grocery shop.


This dish was so easy and quick and super delicious! It has definitely made it to the repeat recipes list in our household!


Frugal Meal Friday: Twice Baked Potato Casserole


Twice Baked Potato Casserole


I LOVE twiced baked potatoes, but it takes forever to bake the potatoes, scoop out the inside while trying not to ruin the shell and then just to place it all back to bake again. This recipe speeds up the process and you get the same delicious results!

(8 Servings)


  • 6-8¬†medium potatoes
  • 2-3 Tbsp. cream cheese
  • 2¬†Tbsp. butter
  • 1/2 cup sour cream
  • 1 cup chicken broth
  • salt and pepper to taste
  • 2¬†cups cheddar cheese, grated

Optional: chives & crumbled bacon


  1. Peel potatoes and cut into chunks. Boil for 10-15 minutes or until done.
  2. Place drained potatoes in mixing bowl. Add cream cheese, butter, sour cream, chicken broth and salt and pepper. Mix until combined and a smooth “mashed potato” mixture.
  3. Spray a 9×13 baking dish with non-stick spray. Scoop potato mixture into 9×13 baking dish.
  4. Sprinkle grated cheese over potatoes. If desired top with chives and crumbled bacon.
  5. Bake in Pre-heated oven at 350 degrees for 30 minutes.


Cost Break Down

6-8 medium potatoes: $.50 Р$.75

2-3 Tbsp. cream cheese: $.20 – $.30

2 Tbsp. butter: $.20 Р$.25

1/2 cup sour cream: $.25 – $.50

1 cup chicken broth: $.15 – $.25

salt and pepper to taste: $.02

2 cups cheddar cheese, grated: $1.00 Р$1.50

8 Servings: Cost Per Serving: $.29 Р$.45