Five dinners for two adults and two kids, all vegetarian, with an estimated grocery total of $44.57 (range $34.10–$59.10), about $2.23 per serving.
Estimated grocery total
$2.23 per serving · 20 servings
Range $34.10–$59.10
$44.57
✓ 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 $31.64 of the $44.57; 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 Friday's White Bean and Kale Pasta with Lemon Garlic Crumbs, at about $1.44 per serving; the most expensive is Wednesday's Crispy Tofu and Pepper Fajitas, at about $1.80. The five dinners use about $31.64 of what you buy; the rest is left in opened packs, the biggest being panko, mayonnaise and crusty bread. Tomato, red onion and beans go into more than one dinner, along with 8 more items on the list, so you buy them once. The quickest is Air Fryer Jacket Potatoes with Coronation-Style Chickpeas, ready in about 26 minutes. Fresh food you should still have at the end of the week includes 5 large eggs, 3 garlic cloves, about ¾ of a lemon and about ¼ of a lime.
The recipes
Amounts are scaled for two adults and two kids.
Monday · 29 min · about $1.48 per serving in ingredients used
Breakfast Tacos with Crispy Potatoes, Spinach and Scrambled Eggs
Scrambled eggs, crisp spiced potatoes and spinach in warm corn tortillas with a quick tomato pico de gallo.
Prep 11 min · Cook 18 min · Serves 4 · Amounts are scaled for your household.
VegetarianGluten-free (check labels)Dairy-freeKid-friendly
Ingredients
- 1 lb russet potatoes, cut into 1 cm dice
- 3 oz baby spinach
- ½ bunch green onions, thinly sliced
- 7 large eggs
- 2 tomatoes, finely diced
- ¼ red onion, finely chopped
- ½ bunch cilantro, chopped
- 1 lime
- 11 corn tortillas
- 2½ tbsp vegetable oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- salt, to taste
- black pepper, to taste
Contains: egg. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Put the potatoes in a microwave-safe bowl with 2 tablespoons of water, cover and microwave on high for 4 minutes until just tender (or simmer in salted water for 5 minutes). Drain well.
- Heat 2 tablespoons of the vegetable oil in a large non-stick frying pan on medium-high heat. Fry the potatoes in a single layer for 7–8 minutes, turning, until golden and crisp. Season with the smoked paprika, garlic powder and salt, stir in the spinach until wilted, then tip into a bowl.
- For the pico, mix the tomato, red onion, half the cilantro, the juice of half the lime and a pinch of salt.
- Beat the eggs with a pinch of salt and black pepper. Add the rest of the oil to the pan, lower the heat to medium and pour in the eggs. Stir slowly for 2–3 minutes until softly scrambled and just set, with no runny egg left. Stir in the green onions.
- Warm the corn tortillas in a dry frying pan or the microwave. Fill with the potatoes and eggs, top with the pico and the rest of the cilantro, and serve with the rest of the lime in wedges.
Tip: Microwaving the diced potatoes first means they only need a few minutes in the pan to go crisp.
Leftovers: Best eaten straight away; the potatoes keep in the fridge for 2 days. Reheat until piping hot.
Tuesday · 26 min · about $1.50 per serving in ingredients used
Air Fryer Jacket Potatoes with Coronation-Style Chickpeas
Crisp-skinned jacket potatoes split and piled with chickpeas in a mild curried mayo with fresh mango.
Prep 4 min · Cook 22 min · Serves 4 · Amounts are scaled for your household.
VegetarianGluten-free (check labels)Dairy-freeKid-friendly
Ingredients
- 1.75 lb russet potatoes, 4 medium baking potatoes, scrubbed
- 3 oz mayonnaise
- ½ lemon
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 mango, peeled and diced
- ½ bunch green onions, thinly sliced
- ¼ bunch cilantro, chopped
- 2½ tsp olive oil
- 2 tsp curry powder (mild)
- salt, to taste
Contains: egg, mustard. Check the label: wheat (gluten), sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Prick the potatoes all over with a fork and microwave on high for 12–14 minutes, turning halfway, until a skewer slides in easily. Meanwhile, heat the air fryer to 400°F.
- Rub the potatoes with the olive oil and a pinch of salt and air-fry in a single layer for 8 minutes, until the skins are crisp.
- Meanwhile, mix the mayonnaise, curry powder and the juice of the lemon with 1 tablespoon of water. Fold in the chickpeas, mango and most of the green onions, crushing a few chickpeas, and season with salt.
- Split the potatoes, fluff the insides with a fork, pile in the chickpeas and scatter with the rest of the green onions and the cilantro.
No air fryer? Bake them at 425°F for 15 minutes.
Tip: Starting the potatoes in the microwave cuts an hour of baking down to minutes; the air fryer then gives the skins their crunch.
Leftovers: The chickpea filling keeps in the fridge for 2 days; cook the potatoes fresh.
Wednesday · 32 min · about $1.80 per serving in ingredients used
Crispy Tofu and Pepper Fajitas
Spiced tofu fried until crisp with charred peppers and red onion, in warm corn tortillas with guacamole.
Prep 12 min · Cook 20 min · Serves 4 · Amounts are scaled for your household.
VegetarianGluten-free (check labels)Dairy-freeKid-friendly
Ingredients
- 12 oz extra-firm tofu
- 2 bell peppers, sliced
- 1 red onion, sliced
- 1 lime
- 2 avocados
- 1 tomato, finely chopped
- 11 corn tortillas
- 2½ tsp cornstarch
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp chili powder (mild blend)
- 2½ tbsp vegetable oil
- salt, to taste
Contains: soy. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Pat the tofu dry with absorbent paper and cut it into finger-thick strips. Toss gently with the cornstarch, smoked paprika, ground cumin, garlic powder, chili powder and a good pinch of salt.
- Heat 2 tablespoons of the vegetable oil in a large non-stick frying pan on medium-high heat and fry the tofu for 6–8 minutes, turning every couple of minutes, until golden and crisp on all sides. Lift onto a plate.
- Add the rest of the oil and cook the bell peppers and red onion on high heat for 5 minutes until softened and charred at the edges. Return the tofu, squeeze over half the lime and toss.
- Meanwhile, mash the avocado with the tomato, the juice of the remaining half lime and a pinch of salt. Warm the corn tortillas, wrapped in a damp clean tea towel, in the microwave for 1 minute.
- Pile the tofu and peppers into the tortillas and top with the guacamole.
Tip: Leave the tofu alone for the first 2 minutes in the pan; it lifts off cleanly once a crust has formed.
Leftovers: The tofu and peppers keep in the fridge for 2 days; reheat in a hot frying pan until piping hot.
Thursday · 29 min · about $1.69 per serving in ingredients used
Sheet-Pan Paprika Peppers and White Beans with Pan con Tomate
Paprika-roasted peppers, red onion and white beans on one tray, with garlicky grated-tomato toast.
Prep 8 min · Cook 21 min · Serves 4 · Amounts are scaled for your household.
VegetarianDairy-free (check labels)Kid-friendly
Ingredients
- 2 bell peppers, cut into thick strips
- 1½ red onions, cut into wedges
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 3 garlic cloves
- 9 oz crusty bread (French loaf or baguette)
- 2 tomatoes
- 3½ tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp dried oregano
- salt, to taste
- 2 tsp apple cider vinegar
Contains: wheat (gluten). Check the label: milk, soy, sesame, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F. Toss the bell peppers and red onion with 2 tablespoons of the olive oil, the smoked paprika, dried oregano and a good pinch of salt on a large baking tray and roast for 10 minutes.
- Meanwhile, pat the beans dry with absorbent paper. Slice 2 of the garlic cloves. Add the beans and sliced garlic to the tray with 1 tablespoon of the oil, toss and roast for 10 minutes more, until the peppers are soft and charred at the edges and the beans are hot and lightly crisp.
- While the tray is in, slice the crusty bread and toast it directly on another oven shelf for the last 5 minutes, until crisp. Halve the tomato, grate the cut sides on the coarse side of a box grater into a bowl, discarding the skins, and season with salt.
- Rub the toast with the cut side of the last garlic clove, halved, spoon over the grated tomato and drizzle with the rest of the oil.
- Splash the apple cider vinegar over the tray and serve the peppers and beans with the tomato toast.
Tip: Grate the tomatoes cut-side against the grater; the pulp falls through and the skin stays behind.
Leftovers: The peppers and beans keep in the fridge for 3 days; reheat until piping hot or eat at room temperature. Make the toast fresh.
Friday · 30 min · about $1.44 per serving in ingredients used
White Bean and Kale Pasta with Lemon Garlic Crumbs
Pasta and kale in a silky sauce of crushed white beans and garlic oil, topped with crunchy lemon breadcrumbs.
Prep 8 min · Cook 22 min · Serves 4 · Amounts are scaled for your household.
VegetarianDairy-free (check labels)Kid-friendly
Ingredients
- 2 oz panko breadcrumbs
- 4 garlic cloves, 1 finely grated, 4 thinly sliced
- 1 lemon
- 11 oz dried pasta (penne, rotini or spaghetti), short shapes such as penne
- 6 oz chopped kale (bag), tough stalks removed
- 2 (15 oz) cans cannellini beans, drained and rinsed
- salt, to taste
- 4½ tbsp olive oil
- ½ tsp dried thyme
- 1 vegetable bouillon cube
- black pepper, to taste
- ¼ tsp red pepper flakes, to serve (optional)
Contains: wheat (gluten), celery. Check the label: milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Bring a large pan of well-salted water to the boil for the pasta, using a little of the salt. Meanwhile, heat 2 tablespoons of the olive oil in a large frying pan on medium heat and toast the panko with the grated clove of garlic and the finely grated zest of the lemon for 3–4 minutes, stirring, until golden and crisp. Tip onto a plate and wipe out the pan.
- Cook the pasta for 10–12 minutes until just tender, adding the kale for the last 3 minutes. Scoop out 1 cup (200 ml) of the cooking water before draining.
- While the pasta cooks, heat the rest of the oil in the frying pan on medium-low heat and cook the sliced garlic for 2 minutes until pale golden, not brown. Add the dried thyme, the beans, the crumbled bouillon cube and ½ cup (100 ml) of water and simmer for 4–5 minutes, crushing about a third of the beans with a fork to make a creamy sauce.
- Add the drained pasta and kale to the beans with a splash of the reserved water and the juice of half the lemon. Toss for 1 minute until glossy, adding more water if needed, and season with salt and black pepper.
- Serve topped with the crumbs, a pinch of red pepper flakes if using, and the rest of the lemon in wedges.
Tip: Add the crumbs at the table so they stay crunchy.
Leftovers: Fridge 2 days; reheat with a splash of water until piping hot and keep the crumbs separate in a jar.
