Five dinners for one person, with an estimated grocery total of $40.64 (range $31.09–$53.89), about $8.13 per serving.
Estimated grocery total
$8.13 per serving · 5 servings
Range $31.09–$53.89
$40.64
✓ Likely under the $60 budget
Likely under means our estimate gives this week at least an 80% chance of staying under $60. The dinners use about $11.42 of the $40.64; the rest is left in opened packs.
Price ranges set using Open Prices data (Open Food Facts, ODbL).
This week's dinners
Price per dinner is the ingredients it uses, per serving.
Counting only the ingredients each dinner uses, the cheapest night is Wednesday's Adas bi Hamod-Style Lemony Lentil Stew with Potatoes and Spinach, at about $1.28 per serving; the most expensive is Friday's One-Pan White Fish with Leeks, Peas and New Potatoes, at about $4.07. The five dinners use about $11.42 of what you buy; the rest is left in opened packs, the biggest being peanuts, potatoes and fish. Peas, lemon and cilantro go into more than one dinner, along with 7 more items on the list, so you buy them once. The quickest is Egg Bhurji Bowls with Turmeric Potatoes and Peas, ready in about 19 minutes. Fresh food you should still have at the end of the week includes about half a bag of baby potatoes, most of a bag of carrots, 9 large eggs and about ¾ of a pack of edamame.
The recipes
Amounts are scaled for one person.
Monday · 19 min · about $1.74 per serving in ingredients used
Egg Bhurji Bowls with Turmeric Potatoes and Peas
Indian-style spiced scrambled eggs with tomato and ginger, folded through golden turmeric potatoes and peas.
Prep 8 min · Cook 11 min · Serves 1 · Amounts are scaled for your household.
VegetarianGluten-freeDairy-freeKid-friendly
Ingredients
- 5 oz baby potatoes, halved
- ¼ yellow onion, finely chopped
- 1½ tsp fresh ginger, finely grated
- ¼ cup frozen peas
- ¼ tomato, finely chopped
- ¼ lime
- 2 large eggs
- ¼ bunch cilantro, chopped
- 2½ tsp vegetable oil
- ¼ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp paprika
- salt, to taste
Contains: egg. Always read the labels if you cook for someone with an allergy.
Method
- Put the baby potatoes in a microwave-safe bowl with 2½ teaspoons of water, cover with a plate and microwave on high for 7–8 minutes, stirring halfway, until just tender. Drain.
- Meanwhile, heat 1½ teaspoons of the vegetable oil in a large non-stick frying pan on medium heat and cook the yellow onion for 4 minutes until softening. Add the fresh ginger, ground cumin, turmeric and paprika and stir for 30 seconds.
- Add the potatoes with a pinch of salt and fry for 4–5 minutes, turning, until golden at the edges, adding the peas for the last 2 minutes and cooking until steaming hot.
- While the potatoes fry, beat the eggs with a pinch of salt and cut the lime into wedges.
- Push the potatoes to one side, add the rest of the oil and the tomato and cook for 1 minute, then pour in the eggs and stir gently for 2–3 minutes until scrambled and set. Fold everything together and serve scattered with the cilantro, with the lime wedges for squeezing.
Tip: Microwaving the potatoes first means they need only a few minutes in the pan to turn golden.
Leftovers: Best eaten straight away; leftovers keep in the fridge for 1 day. Reheat until piping hot.
Tuesday · 20 min · about $1.77 per serving in ingredients used
Lemon Sevai-Style Rice Noodles with Peanuts and Edamame
South Indian-style lemon and turmeric rice noodles with ginger, edamame, peas, carrot and toasted peanuts.
Prep 8 min · Cook 12 min · Serves 1 · Amounts are scaled for your household.
VegetarianGluten-freeDairy-freeKid-friendly
Ingredients
- 3 oz flat rice noodles
- 2 oz frozen shelled edamame
- ¼ cup frozen peas
- 1 oz carrots, coarsely grated
- ½ oz dry-roasted peanuts (unsalted), roughly chopped
- 2 tsp fresh ginger, finely grated
- ½ lemon
- ¼ bunch cilantro, chopped
- 2½ tsp vegetable oil
- ¼ tsp ground cumin
- ¼ tsp ground turmeric
- salt, to taste
Contains: peanuts, soy. Always read the labels if you cook for someone with an allergy.
Method
- Put the rice noodles in a large heatproof bowl, cover with just-boiled water and soak for 6–8 minutes until soft but still a little firm. Add the edamame and peas for the last 2 minutes, then drain everything, rinse with cold water and leave to drain well.
- Heat the vegetable oil in your largest wok or frying pan on medium heat. Toast the peanuts for 2–3 minutes, stirring, until golden, then lift half of them onto a plate.
- Add the fresh ginger, ground cumin and turmeric to the pan and stir for 30 seconds, then add the carrots and cook for 2 minutes until just soft.
- Add the noodles, edamame and peas with a good pinch of salt and toss with tongs for 3–4 minutes, until everything is hot and evenly golden yellow. If your pan is small, do this in two batches.
- Take off the heat and squeeze over the juice of 1½ of the lemon. Taste and add more lemon or salt, then scatter over the reserved peanuts (very finely chopped for young children) and the cilantro. Serve with the last lemon half in wedges.
Tip: Lemon sevai is usually made with thin rice vermicelli; flat rice noodles work the same way if you break them in half before soaking.
Leftovers: Keeps in the fridge for 2 days; eat cold as a noodle salad or reheat until piping hot.
Wednesday · 30 min · about $1.28 per serving in ingredients used
Adas bi Hamod-Style Lemony Lentil Stew with Potatoes and Spinach
Lebanese-style brown lentils with potato, garlic and cumin, finished with spinach, lemon and cilantro.
Prep 5 min · Cook 25 min · Serves 1 · Amounts are scaled for your household.
VegetarianGluten-free (check labels)Dairy-free (check labels)Kid-friendly
Ingredients
- ¼ cup dried brown or green lentils, rinsed
- 3 oz russet potatoes, cut into small dice
- ¼ yellow onion, finely chopped
- 1 garlic clove, finely chopped
- 2 oz frozen chopped spinach
- ½ lemon
- ¼ bunch cilantro, chopped
- ¼ vegetable bouillon cube
- 2½ tsp olive oil
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- salt, to taste
- black pepper, to taste
Contains: celery. Check the label: wheat (gluten), milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Put the lentils and potatoes in a large saucepan, pour over 1¼ cups (300 ml) of just-boiled water, crumble in the bouillon cube and bring back to the boil. Simmer for 20 minutes, until the lentils and potatoes are tender.
- Meanwhile, heat the olive oil in a frying pan on medium heat and cook the yellow onion for 6 minutes until soft and golden. Add the garlic, ground cumin and ground coriander and stir for 1 minute.
- Tip the onion mixture into the lentils with the frozen spinach and simmer for 5 minutes, stirring, until the spinach has thawed and the stew is thick and steaming hot. Add a splash of hot water if it gets too thick.
- Squeeze in the juice of 1 lemon, stir in most of the cilantro and season with salt and black pepper. Serve scattered with the rest of the cilantro, with the second lemon cut into wedges.
Tip: Lemon is the point of this dish; add it at the end and taste, as the stew should be clearly sharp.
Leftovers: Fridge 3 days or freeze for 3 months; reheat until piping hot, adding water to loosen.
Thursday · 37 min · about $2.55 per serving in ingredients used
Kedgeree-Style Curried Rice with White Fish and Eggs
Mildly curried rice with peas, large flakes of poached white fish, boiled egg quarters, parsley and lemon.
Prep 5 min · Cook 32 min · Serves 1 · Amounts are scaled for your household.
Gluten-free (check labels)Dairy-freeKid-friendly
Ingredients
- 4 oz frozen white fish fillets (cod, pollock or tilapia), thawed overnight in the fridge
- ½ cup long-grain white rice
- ¼ yellow onion, finely chopped
- 1 large egg
- ¼ cup frozen peas
- ¼ lemon
- ¼ bunch parsley
- ¾ tsp curry powder (mild)
- ¼ tsp ground turmeric
- ¼ bay leave
- 1½ tsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: egg, fish. Check the label: wheat (gluten), mustard. Always read the labels if you cook for someone with an allergy.
Method
- Heat the vegetable oil in a large saucepan with a lid on medium heat and cook the yellow onion for 5 minutes, until soft. Stir in the curry powder and turmeric for 30 seconds, then add the rice and stir to coat.
- Pour in ¾ cup (150 ml) of water and add a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, lower the eggs into a small pan of boiling water and boil for 9 minutes, until firm, adding the peas for the last 2 minutes. Lift the eggs into cold water, drain the peas, then peel and quarter the eggs.
- Put the fish and bay leaves in a frying pan, just cover with cold water and bring to a gentle simmer. Wash your hands after handling the raw fish. Poach for 5–7 minutes, until the fish is opaque and flakes easily (145°F). Lift out and break into large flakes.
- Fork the peas, the juice of half the lemon and most of the parsley, chopped, through the rice, then gently fold in the fish. Top with the eggs and the rest of the parsley, taste for salt, season with black pepper and serve with the remaining lemon in wedges.
Tip: Thaw the fish overnight on a plate in the fridge; if you forget, poach it from frozen for 3–4 minutes longer, until opaque and flaking.
Leftovers: Best eaten straight away. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Friday · 40 min · about $4.07 per serving in ingredients used
One-Pan White Fish with Leeks, Peas and New Potatoes
White fish steamed on sliced new potatoes, soft leeks and peas in a light mustard and lemon stock.
Prep 13 min · Cook 27 min · Serves 1 · Amounts are scaled for your household.
Gluten-free (check labels)Dairy-free (check labels)Kid-friendly
Ingredients
- 5 oz baby potatoes, thinly sliced
- ½ leek, trimmed, washed and sliced
- 1 garlic clove, sliced
- ¼ cup frozen peas
- 5 oz frozen white fish fillets (cod, pollock or tilapia), 4 fillets, thawed overnight in the fridge
- ¼ lemon
- ¼ bunch parsley, chopped
- 1½ tsp olive oil
- salt, to taste
- ¼ vegetable bouillon cube
- ½ tsp Dijon mustard
- black pepper, to taste
Contains: fish, mustard, celery, sulfites. Check the label: wheat (gluten), milk, egg, soy. Always read the labels if you cook for someone with an allergy.
Method
- Heat the olive oil in a large, deep frying pan with a lid on medium heat. Add the baby potatoes with a pinch of salt and cook for 4 minutes, turning. Add the leek and cook for 3 minutes until starting to soften.
- Add the garlic for 30 seconds. Crumble the bouillon cube into ½ cup (100 ml) of boiling water, stir in the Dijon mustard and pour it into the pan. Cover and simmer for 8–10 minutes until the potatoes are just tender.
- Stir in the peas. Season the fish with salt and black pepper and lay the fillets on top. Wash your hands after handling the raw fish. Cover and cook on low heat for 6–8 minutes, until the fish is opaque and flakes easily (145°F).
- Squeeze over the juice of half the lemon, scatter with the parsley and serve in shallow bowls with the cooking liquid spooned over and the rest of the lemon in wedges.
Tip: Thaw frozen fish overnight in the fridge, or in its sealed bag in a bowl of cold water for 30–60 minutes, never at room temperature.
Leftovers: Best eaten straight away; leftovers keep in the fridge for 1 day and should be reheated gently until piping hot.
