Five dinners for two adults and two kids, all vegetarian, with an estimated grocery total of $57.45 (range $43.95–$76.18), about $2.87 per serving.
Estimated grocery total
$2.87 per serving · 20 servings
Range $43.95–$76.18
$57.45
✓ Likely under the $80 budget
Likely under means our estimate gives this week at least an 80% chance of staying under $80. The dinners use about $37.09 of the $57.45; 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 Red Lentil and Cheddar Burgers with Pickled Red Onion, at about $1.26 per serving; the most expensive is Tuesday's Air-Fryer Crispy Tofu Burrito Bowls with Lime Rice, at about $2.12. The five dinners use about $37.09 of what you buy; the rest is left in opened packs, the biggest being butter, mayonnaise and plain breadcrumbs. Cheddar, tomato and lettuce go into more than one dinner, along with 12 more items on the list, so you buy them once. The quickest is Black Bean Tostada Salad with Fried Eggs, Corn and Avocado, ready in about 24 minutes. Fresh food you should still have at the end of the week includes about ¾ of a pack of plain breadcrumbs, about ¾ of a pack of butter, about ¾ of a bag of carrots and about ¼ of a pack of cheddar.
The recipes
Amounts are scaled for two adults and two kids.
Monday · 24 min · about $2.01 per serving in ingredients used
Black Bean Tostada Salad with Fried Eggs, Corn and Avocado
Crisp baked tortilla strips with black beans, charred corn, avocado and lettuce, topped with fried eggs.
Prep 11 min · Cook 13 min · Serves 4 · Amounts are scaled for your household.
VegetarianGluten-free (check labels)Dairy-freeKid-friendly
Ingredients
- 7 large eggs
- 7 corn tortillas
- 1 (15 oz) can black beans, drained and rinsed
- 1¼ cups frozen corn
- 2 avocados
- 2 tomatoes, chopped
- ½ iceberg lettuce, shredded
- ¼ red onion, finely chopped
- 2 limes
- ½ bunch cilantro, chopped
- ½ tsp ground cumin
- 3½ tbsp vegetable oil
- salt, to taste
Contains: egg. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Cut the corn tortillas into strips, toss with 1 tablespoon of the vegetable oil and a pinch of salt and spread over a large baking tray. Bake at 425°F for 7–8 minutes until crisp and golden.
- Meanwhile, heat 1 tablespoon of the oil in a large frying pan on high heat. Add the corn and cook for 4 minutes, stirring now and then, until charred in places and steaming hot. Stir in the black beans and ground cumin for 1 minute, then tip into a large bowl and wipe out the pan.
- Add the tomato, lettuce and red onion to the bowl. Whisk the juice of the lime with 2 tablespoons of the oil and a pinch of salt, pour over and toss. Slice the avocado.
- Heat the rest of the oil on medium heat, dividing it between two frying pans if you have them, and fry the eggs 4 to a pan for 3–4 minutes, until the whites are completely set. Cook them until the yolks are firm for young children, anyone pregnant and older people.
- Divide the salad between plates, top with the tortilla strips, avocado, fried eggs and the cilantro.
Tip: Add the tortilla strips just before serving so they stay crisp.
Leftovers: Best eaten straight away; the dressed bean salad keeps in the fridge for 1 day without the tortilla strips and eggs.
Tuesday · 41 min · about $2.12 per serving in ingredients used
Air-Fryer Crispy Tofu Burrito Bowls with Lime Rice
Spiced tofu air-fried until crisp, with lime and herb rice, black beans, corn, fresh salsa and avocado.
Prep 10 min · Cook 31 min · Serves 4 · Amounts are scaled for your household.
VegetarianGluten-freeDairy-freeKid-friendly
Ingredients
- 1½ cups long-grain white rice
- 12 oz extra-firm tofu, drained, patted dry and cut into small cubes
- 1 (15 oz) can black beans, drained and rinsed
- 1¼ cups frozen corn
- 2 tomatoes, diced
- ¼ red onion, finely chopped
- ½ bunch cilantro, chopped
- 2 limes
- 1 avocado, sliced
- ¼ iceberg lettuce, shredded
- salt, to taste
- 2 tbsp cornstarch
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp chili powder (mild blend)
- 2 tbsp vegetable oil
Contains: soy. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 2¼ cups (525 ml) of water and 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.
- Heat the air fryer to 400°F. Toss the tofu with the cornstarch, ground cumin, smoked paprika, garlic powder, dried oregano, chili powder, 1 tablespoon of the vegetable oil and a good pinch of salt.
- Air-fry the tofu in a single layer for 14–16 minutes, shaking the basket every 5 minutes, until crisp and golden. A small basket needs two batches.
- Meanwhile, warm the black beans and corn with the rest of the oil and a pinch of salt in a saucepan on medium heat for 5 minutes, stirring, until piping hot. Mix the tomato, red onion, half the cilantro, the juice of half a lime and a pinch of salt for the salsa.
- Fork the juice of 1 lime and the rest of the cilantro through the rice. Serve in bowls with the bean mixture, the tofu, the salsa, the avocado and lettuce, with the last lime half in wedges.
No air fryer? Roast the tofu on an oiled baking tray at 425°F for 25 minutes, turning halfway, until crisp.
Leftovers: The tofu, beans and rice keep in the fridge separately; re-crisp the tofu until piping hot within 2 days. 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.
Wednesday · 43 min · about $1.26 per serving in ingredients used
Red Lentil and Cheddar Burgers with Pickled Red Onion
Lentil, carrot and cheddar patties in buns with lettuce, tomato, mustard mayo and tangy pickled onion.
Prep 10 min · Cook 33 min · Serves 4 · Amounts are scaled for your household.
VegetarianKid-friendly
Ingredients
- 1 cup dried red lentils, rinsed
- 5 oz carrots, finely grated
- 2 garlic cloves, finely grated
- ¾ cup cheddar cheese (vegetarian version), grated
- ¾ cup plain breadcrumbs
- 1 large egg
- ½ red onion, very thinly sliced
- 1 oz mayonnaise
- 4 hamburger buns
- ¼ iceberg lettuce
- 1 tomato, sliced
- ½ tsp smoked paprika
- ½ tsp dried thyme
- 2 tbsp vegetable oil
- 2 tbsp apple cider vinegar
- ½ tsp sugar
- 1 tsp Dijon mustard
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), milk, egg, soy, sesame, mustard, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Put the lentils in a saucepan with 1¾ cups (425 ml) of boiling water from the kettle, bring back to the boil and simmer for 10–12 minutes, stirring now and then, until soft and the water is absorbed. Tip into a sieve, press out any liquid and spread thinly on a large plate to cool for 3 minutes.
- Meanwhile, toss the red onion with the apple cider vinegar, sugar and a pinch of salt. Mix the mayonnaise with the Dijon mustard.
- Squeeze the carrots dry in your hands and mix with the lentils, garlic, cheddar, plain breadcrumbs, eggs, smoked paprika, dried thyme, ½ teaspoon of salt and a grind of black pepper. Shape into 4 thick patties.
- Heat the vegetable oil in a large non-stick frying pan on medium heat and cook the patties for 4 minutes per side, turning carefully, until deep golden and piping hot all the way through.
- Toast the buns cut side down in a dry pan, in batches, and build with the lettuce, tomato, a patty, the mustard mayo and the drained pickled onion.
Tip: If the mixture feels too soft to shape, add a tablespoon more breadcrumbs; the patties firm up as they cook.
Leftovers: Uncooked patties keep in the fridge for 1 day; cooked ones for 2 days, reheated until piping hot.
Thursday · 40 min · about $1.90 per serving in ingredients used
One-Pan Cheesy Broccoli Rice with Chickpeas
Rice cooked in stock with broccoli and chickpeas steamed on top, then stirred with cheddar until creamy.
Prep 11 min · Cook 29 min · Serves 4 · Amounts are scaled for your household.
VegetarianGluten-free (check labels)Kid-friendly
Ingredients
- 2 tbsp butter
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1½ cups long-grain white rice
- 11 oz broccoli, cut into small florets
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 cup whole milk
- 1¼ cups cheddar cheese (vegetarian version), grated
- 1 vegetable bouillon cube
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- salt, to taste
- black pepper, to taste
Contains: milk, mustard, celery, sulfites. Check the label: wheat (gluten), egg, soy. Always read the labels if you cook for someone with an allergy.
Method
- Melt the butter in a large, deep frying pan or sauté pan with a lid on medium heat and cook the yellow onion for 2 minutes. Add the garlic and rice and stir for 1 minute until the grains are coated.
- Pour in 2¼ cups (525 ml) of just-boiled water, crumble in the bouillon cube and stir once. Bring to the boil, cover and cook on the lowest heat for 10 minutes. Scatter the broccoli and chickpeas over the top without stirring, cover again and cook for 5 minutes more, 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.
- Uncover, add the whole milk, Dijon mustard, smoked paprika and most of the cheddar, and stir gently over low heat for 1–2 minutes, until creamy and the broccoli is mixed through. Season with salt and black pepper.
- Scatter over the rest of the cheese, cover for 1 minute to melt and serve.
Tip: A tight-fitting lid matters here: the broccoli steams in the rice's own heat, so lifting the lid early leaves both underdone.
Leftovers: 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, with a splash of milk.
Friday · 45 min · about $1.99 per serving in ingredients used
Cauliflower Cheese Pasta Bake with Leeks
Pasta and cauliflower in a mustardy cheddar sauce with soft leeks, baked under a crisp, cheesy crumb.
Prep 10 min · Cook 35 min · Serves 4 · Amounts are scaled for your household.
VegetarianKid-friendly
Ingredients
- 11 oz dried pasta (penne, rotini or spaghetti), short shapes such as penne
- 1 cauliflower, cut into small florets
- 1 leek, thinly sliced
- 2½ tbsp butter
- 2½ cups whole milk
- 1½ cups cheddar cheese (vegetarian version), grated
- ¼ cup plain breadcrumbs
- 4½ tbsp all-purpose flour
- 1 tsp Dijon mustard
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), milk, soy, sesame, mustard, sulfites. Check the label: egg. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 400°F. Bring a large pan of salted water to the boil and cook the pasta for 3 minutes less than the packet time, adding the cauliflower for the last 5 minutes. Drain well.
- Meanwhile, melt the butter in a saucepan on medium heat and cook the leek for 5 minutes until soft. Stir in the all-purpose flour for 1 minute, then gradually whisk in the whole milk. Simmer for 3–4 minutes, stirring, until thick and smooth.
- Take the sauce off the heat and stir in three-quarters of the cheddar and the Dijon mustard. Season with salt and black pepper, then fold in the pasta and cauliflower.
- Tip into a large baking dish, scatter over the plain breadcrumbs and the rest of the cheese and bake for 15 minutes until golden and bubbling.
Tip: Undercooking the pasta slightly keeps it from turning soft while it bakes in the sauce.
Leftovers: Keeps in the fridge for 3 days; reheat with a splash of milk until piping hot.
