Five dinners for two adults, with an estimated grocery total of $41.79 (range $31.97–$55.41), about $4.18 per serving.
Estimated grocery total
$4.18 per serving · 10 servings
Range $31.97–$55.41
$41.79
✓ 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 $26.49 of the $41.79; 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 Arroz Verde with Spiced Pork and Black Beans, at about $1.83 per serving; the most expensive is Tuesday's Chinese-Style Tomato Fish with Ginger and Rice, at about $3.45. The five dinners use about $26.49 of what you buy; the rest is left in opened packs, the biggest being fish, rice vinegar and rice. Garlic, yellow onion and lime go into more than one dinner, along with 12 more items on the list, so you buy them once. The quickest is Run Down-Style Coconut Fish with Thyme, Peppers and Egg Noodles, ready in about 20 minutes. Fresh food you should still have at the end of the week includes about half a pack of noodles, 3 garlic cloves, about ¾ of a piece of fresh ginger and about ¾ of a pack of pasta.
The recipes
Amounts are scaled for two adults.
Monday · 20 min · about $3.30 per serving in ingredients used
Run Down-Style Coconut Fish with Thyme, Peppers and Egg Noodles
Jamaican-style run down: white fish poached in coconut milk with thyme, peppers and tomato, over egg noodles.
Prep 7 min · Cook 13 min · Serves 2 · Amounts are scaled for your household.
Dairy-freeKid-friendly
Ingredients
- ½ yellow onion, thinly sliced
- ½ bell pepper, red, sliced
- 1 garlic clove, finely chopped
- 1 tomato, chopped
- ½ (13.5 oz) can coconut milk
- 9 oz frozen white fish fillets (cod, pollock or tilapia), thawed overnight in the fridge
- 5 oz egg noodles
- ½ lime
- ¼ bunch green onions, sliced
- 1½ tsp vegetable oil
- ¼ tsp dried thyme
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), egg, fish. Check the label: sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Heat the vegetable oil in a large deep frying pan on medium heat and cook the yellow onion and bell peppers for 4 minutes until softening, adding the garlic and dried thyme for the last minute.
- Add the tomato and coconut milk, season with salt and plenty of black pepper and bubble for 3 minutes until slightly thickened.
- Meanwhile, pat the fish dry and cut it into large chunks. Lower the chunks into the sauce, then wash your hands, the board and the knife after handling the raw fish. Cover and simmer gently for 5–6 minutes, without stirring, until the fish is opaque and flakes easily (145°F).
- While the fish cooks, cook the noodles in a pan of the just-boiled water for 4 minutes, or as the packet says, then drain.
- Squeeze the juice of half the lime over the fish, scatter with the green onions and spoon over the noodles, with the rest of the lime in wedges.
Tip: Don't stir once the fish is in; spoon the sauce over it instead so the chunks stay whole.
Leftovers: Best eaten fresh; leftovers keep in the fridge for 1 day. Reheat gently until piping hot.
Tuesday · 30 min · about $3.45 per serving in ingredients used
Chinese-Style Tomato Fish with Ginger and Rice
Tender white fish poached in a tangy, gingery fresh tomato sauce, spooned over rice with green onions.
Prep 8 min · Cook 22 min · Serves 2 · Amounts are scaled for your household.
Gluten-free (check labels)Dairy-free (check labels)Kid-friendly
Ingredients
- ¾ cup long-grain white rice
- 11 oz frozen white fish fillets (cod, pollock or tilapia), thawed overnight in the fridge
- 2 garlic cloves, finely chopped
- 1½ tbsp fresh ginger, finely grated
- ½ bunch green onions, white and green parts sliced separately
- 3 tomatoes, chopped
- 1 tbsp tomato paste
- 1½ tsp rice vinegar
- salt, to taste
- 1½ tsp cornstarch
- 1 tbsp vegetable oil
- 1 tbsp ketchup
- 1 tsp sugar
- ½ vegetable bouillon cube, check the label if cooking gluten-free
- black pepper, to taste
Contains: fish, celery. Check the label: wheat (gluten), milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 1¼ cups (300 ml) of water. 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.
- Cut the fish into large pieces, put them in a bowl, season with salt and toss gently with the cornstarch, then wash your hands and the board.
- Heat the vegetable oil in a large, deep frying pan on medium heat and cook the garlic, fresh ginger and the white part of the green onions for 1 minute. Add the tomato and cook for 6–7 minutes, pressing with a spoon, until collapsed. Stir in the tomato paste, ketchup, sugar, the crumbled bouillon cube and ¾ cup (175 ml) of water and simmer for 5 minutes.
- Using a fish slice, lower in the fish, cover and simmer gently for 5–6 minutes without stirring, spooning the sauce over now and then, until the fish is opaque and flakes easily (145°F). Gently stir in the rice vinegar and season with black pepper.
- Serve over the rice, scattered with the sliced green tops of the green onions.
Tip: Thaw frozen fish overnight in the fridge, never at room temperature; the light starch coating keeps it silky as it poaches.
Leftovers: The fish keeps in the fridge for 1 day; reheat gently until piping hot. 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 · 35 min · about $1.83 per serving in ingredients used
Arroz Verde with Spiced Pork and Black Beans
Mexican green rice cooked with blended spinach and cilantro, topped with cumin-spiced pork and black beans.
Prep 10 min · Cook 25 min · Serves 2 · Amounts are scaled for your household.
Gluten-free (check labels)Dairy-free (check labels)Kid-friendly
Ingredients
- ¾ cup long-grain white rice
- 2 oz baby spinach
- ¼ bunch cilantro, leaves and stalks
- 2 garlic cloves
- ½ yellow onion, finely chopped
- 6 oz ground pork
- ½ (15 oz) can black beans, drained and rinsed
- ½ lime
- ½ vegetable bouillon cube
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp smoked paprika
- 1 tbsp vegetable oil
- salt, 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
- Blend the spinach, cilantro, 1 clove of the garlic and the bouillon cube with 1¼ cups (300 ml) of cold water until smooth.
- Heat 1½ teaspoons of the vegetable oil in a saucepan on medium heat and cook half the yellow onion for 3 minutes. Stir in the rinsed rice for 1 minute, then pour in the green liquid. 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, heat the rest of the oil in a large frying pan on medium-high heat and fry the ground pork with the rest of the onion and the remaining garlic, chopped, for 7–8 minutes, breaking it up, until browned and cooked through with no pink left (160°F). Wash your hands after handling the raw meat. Stir in the ground cumin, dried oregano and smoked paprika for 1 minute.
- Add the black beans and 2 tablespoons of water and cook for 3 minutes until hot. Season with salt and the juice of half the lime.
- Fluff the rice with a fork and serve topped with the pork and beans, with the rest of the lime in wedges.
Tip: Blending the greens with cold water keeps the rice bright green; stir it only once, before the lid goes on.
Leftovers: The pork and beans keep in the fridge for 2 days; reheat until piping hot. 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.
Thursday · 36 min · about $2.45 per serving in ingredients used
One-Pot Pork Chili Mac with Avocado
Pasta cooked right in a mild, beany pork and tomato sauce in one pot, topped with avocado and lime.
Prep 9 min · Cook 27 min · Serves 2 · Amounts are scaled for your household.
Dairy-free (check labels)Kid-friendly
Ingredients
- ½ yellow onion, chopped
- ½ bell pepper, diced
- 8 oz ground pork
- 1 garlic clove, finely chopped
- 1 tbsp tomato paste
- ½ (14.5 oz) can diced tomatoes
- ½ (15 oz) can kidney beans, drained and rinsed
- 5 oz dried pasta (penne, rotini or spaghetti), short shapes
- ½ avocado, sliced
- ¼ bunch green onions, sliced
- ½ lime
- 1½ tsp vegetable oil
- 1½ tsp chili powder (mild blend)
- ½ tsp smoked paprika
- ½ vegetable bouillon cube
- salt, to taste
Contains: wheat (gluten), celery. Check the label: milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Heat the vegetable oil in a large, deep saucepan on medium-high heat and cook the yellow onion and bell peppers for 4 minutes.
- Add the ground pork, wash your hands, then fry, breaking it up, for 6–7 minutes until browned and cooked through with no pink (160°F). Stir in the garlic, chili powder, smoked paprika and tomato paste for 1 minute.
- Add the tomatoes, kidney beans, the crumbled bouillon cube, 1½ cups (350 ml) of just-boiled water and the pasta. Bring to the boil and simmer uncovered for 10–12 minutes, stirring often so nothing sticks, until the pasta is tender and the sauce is thick. Season with salt.
- Serve topped with the avocado, green onions and a squeeze of lime.
Tip: Stir every couple of minutes while the pasta cooks; the sauce thickens quickly and can catch on the bottom.
Leftovers: Fridge 3 days; reheat with a splash of water until piping hot.
Friday · 30 min · about $2.21 per serving in ingredients used
Chickpea and Spinach Coconut Curry
Chickpeas and spinach in a mild coconut and tomato curry, ready in about 30 minutes.
Prep 10 min · Cook 20 min · Serves 2 · Amounts are scaled for your household.
VegetarianGluten-free (check labels)Dairy-free
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ (13.5 oz) can coconut milk
- ½ (14.5 oz) can diced tomatoes
- ½ yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1½ tbsp fresh ginger, grated
- 2 oz baby spinach
- ¾ cup long-grain white rice
- ¼ bunch cilantro, chopped (optional)
- ½ lime, in wedges (optional)
- 2 tsp curry powder (mild)
- ½ tsp garam masala
- 1½ tsp vegetable oil
- salt, to taste
Check the label: wheat (gluten), mustard, celery, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice, then put it in a saucepan with 1¼ cups (300 ml) of cold water. 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 vegetable oil in a large pan on medium heat and cook the yellow onion for 5 minutes. Add the garlic, fresh ginger, curry powder and garam masala for 1 minute.
- Add the chickpeas, tomatoes and coconut milk. Simmer for 10–12 minutes until thickened, stirring now and then.
- Stir in the spinach until wilted and season with salt.
- Serve over the rice with cilantro and lime wedges if using.
Leftovers: The curry keeps in the fridge for 3 days or the freezer for 3 months; reheat until piping hot. 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.
