Five dinners for two adults, with an estimated grocery total of $48.91 (range $37.42–$64.85), about $4.89 per serving.
Estimated grocery total
$4.89 per serving · 10 servings
Range $37.42–$64.85
$48.91
✓ 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 $25.48 of the $48.91; 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 Tuesday's Soy Egg and Edamame Rice Bowls, at about $1.45 per serving; the most expensive is Thursday's Palak Paneer (Spinach and Paneer Curry) with Naan, at about $5.11. The five dinners use about $25.48 of what you buy; the rest is left in opened packs, the biggest being butter, fish and rice vinegar. Carrots, yellow onion and green onions go into more than one dinner, along with 6 more items on the list, so you buy them once. The quickest is Ginger-Scallion Fish with Rice Noodles and Cucumber, ready in about 24 minutes. Fresh food you should still have at the end of the week includes most of a pack of butter, about ¼ of a bag of carrots, 8 large eggs and about half a pack of edamame.
The recipes
Amounts are scaled for two adults.
Monday · 24 min · about $2.89 per serving in ingredients used
Ginger-Scallion Fish with Rice Noodles and Cucumber
Golden pan-fried white fish over rice noodles with crunchy vegetables and a sizzling ginger and onion oil.
Prep 14 min · Cook 10 min · Serves 2 · Amounts are scaled for your household.
Gluten-free (check labels)Dairy-freeKid-friendly
Ingredients
- 9 oz frozen white fish fillets (cod, pollock or tilapia), thawed overnight in the fridge
- 5 oz flat rice noodles
- ½ cucumber, cut into matchsticks
- 3 oz carrots, cut into matchsticks or coarsely grated
- ½ bunch green onions
- 2 tbsp fresh ginger
- 1½ tsp rice vinegar
- 1 tbsp cornstarch
- 1½ tbsp soy sauce
- ½ tsp sugar
- 1 tsp toasted sesame oil
- 2½ tbsp vegetable oil
- salt, to taste
Contains: fish, soy, sesame. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Soak the rice noodles in a large bowl of just-boiled water for 6–8 minutes until soft but still a little firm. Drain, rinse with cold water and toss with the toasted sesame oil.
- Very finely chop the green onions and fresh ginger and put them in a heatproof bowl with a pinch of salt. Heat 1½ tablespoons of the vegetable oil in a small pan until shimmering, then carefully pour it over; it will sizzle. Stir in 1½ teaspoons of the soy sauce.
- Mix the rest of the soy sauce with the sugar, rice vinegar and 1½ teaspoons of water until the sugar dissolves.
- Pat the fish very dry, cut into large pieces, season with salt and dust in the cornstarch. Heat the rest of the oil in a large non-stick frying pan on medium-high heat and fry for 2–3 minutes per side, until golden, opaque all the way through and flaking easily (145°F). Wash your hands, board and knife before preparing anything eaten raw.
- Pour just-boiled water over the noodles in a colander to warm them through, drain well, then toss with the soy dressing and divide between bowls. Top with the cucumber, carrots and fish, and spoon over the ginger and onion oil. Serve straight away.
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, and pat it very dry so the coating crisps.
Leftovers: Best eaten straight away; leftover noodles and vegetables keep in the fridge for 1 day.
Tuesday · 28 min · about $1.45 per serving in ingredients used
Soy Egg and Edamame Rice Bowls
Soft scrambled egg, edamame and crunchy vegetables over rice with a sweet soy dressing.
Prep 8 min · Cook 20 min · Serves 2 · Amounts are scaled for your household.
VegetarianGluten-free (check labels)Dairy-freeKid-friendly
Ingredients
- ¾ cup long-grain white rice
- 3 large eggs
- 5 oz frozen shelled edamame
- 3 oz carrots
- ½ cucumber
- 1 tbsp rice vinegar
- ¼ bunch green onions, sliced
- 1½ tbsp soy sauce
- 1½ tsp honey
- 1 tsp toasted sesame oil
- 1½ tsp vegetable oil
- 1 tsp sesame seeds
Contains: egg, soy, sesame. Check the label: wheat (gluten). 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.
- Meanwhile, cook the edamame in boiling water for 3 minutes, then drain. Cut the carrots into thin matchsticks and thinly slice the cucumber.
- Mix the soy sauce, honey, rice vinegar and toasted sesame oil in a small bowl.
- Beat the eggs with 1½ teaspoons of the soy mixture. Heat the vegetable oil in a large non-stick frying pan on medium heat, pour in the eggs and stir gently for 2–3 minutes until softly scrambled and just set, with no runny egg left.
- Spoon the rice into bowls and top with the eggs, edamame, carrot and cucumber. Drizzle over the rest of the dressing and sprinkle with the sesame seeds and green onions.
Leftovers: Best eaten fresh. Cooked rice must be cooled quickly and kept in the fridge for no more than 1 day; reheat until piping hot.
Wednesday · 26 min · about $1.62 per serving in ingredients used
Air Fryer Salt and Pepper Pork with Peppers and Onions
Crisp air-fried strips of pork tossed with charred peppers, onion, garlic and green onion.
Prep 10 min · Cook 16 min · Serves 2 · Amounts are scaled for your household.
Gluten-freeDairy-free
Ingredients
- 9 oz pork tenderloin, cut into thin strips
- 1 large egg
- 1 bell pepper, 1 red and 1 green
- ½ yellow onion
- 2 garlic cloves
- ¼ bunch green onions
- 2 tbsp cornstarch
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp sugar
- 1 tbsp vegetable oil
Contains: egg. Always read the labels if you cook for someone with an allergy.
Method
- Preheat the air fryer to 400°F. Beat the eggs in a bowl. Mix the cornstarch, salt, black pepper and sugar in a second bowl.
- Dip the pork strips in the egg, then toss in the seasoned coating to coat. Wash your hands, board and knife after handling the raw pork.
- Brush or spray the coated pork with 1½ teaspoons of the vegetable oil. Air fry in two batches, in a single layer, for 6–7 minutes each, shaking halfway, until golden, crisp and cooked to at least 145°F. For anyone pregnant, cook until no pink remains (160°F). Keep the first batch warm and let the pork rest for 3 minutes.
- While the pork cooks, slice the bell peppers, yellow onion and green onions and finely chop the garlic. Heat the rest of the oil in a large frying pan or wok on high heat. Stir-fry the pepper and onion for 4 minutes until charred at the edges, then add the garlic and the sliced green onions for 1 minute.
- Add the crisp pork to the pan and toss for 30 seconds to coat it in the garlic and peppers. Serve straight away.
No air fryer? Spread the coated pork on an oiled baking tray and bake at 425°F for 12–14 minutes, turning once, until crisp and cooked through.
Leftovers: Best eaten straight away while crisp; leftovers keep in the fridge for 1 day and should be reheated until piping hot.
Thursday · 38 min · about $5.11 per serving in ingredients used
Palak Paneer (Spinach and Paneer Curry) with Naan
Golden paneer cubes in a smooth, gently spiced spinach sauce with ginger, garlic and tomato, with warm naan.
Prep 10 min · Cook 28 min · Serves 2 · Amounts are scaled for your household.
VegetarianKid-friendly
Ingredients
- 9 oz frozen chopped spinach, thawed
- 7 oz paneer, cut into cubes
- 2 tsp butter
- ½ yellow onion, finely chopped
- 2 garlic cloves, finely grated
- 1½ tbsp fresh ginger, finely grated
- 1 tomato, chopped
- ¼ lemon
- 2 plain naans
- 1 tbsp vegetable oil
- ½ tsp ground cumin
- ½ tsp garam masala
- ¼ tsp ground coriander
- ¼ tsp ground turmeric
- salt, to taste
Contains: wheat (gluten), milk. Check the label: egg, soy, sesame, celery. Always read the labels if you cook for someone with an allergy.
Method
- Squeeze some of the water out of the frozen spinach, then blend it with ¼ cup (50 ml) of water until smooth.
- Heat 1½ teaspoons of the vegetable oil in a large frying pan on medium heat and fry the paneer for 4–5 minutes, turning, until golden on a few sides. Lift onto a plate.
- Add the rest of the oil and the butter to the pan and cook the yellow onion for 6 minutes until soft and golden. Add the garlic, fresh ginger and ground cumin for 1 minute, then the garam masala, ground coriander and turmeric for 30 seconds. Add the tomato and cook for 4 minutes until soft.
- Stir in the spinach and a pinch of salt and simmer for 5 minutes, adding a splash of water if it gets too thick. Add the paneer and simmer for 3 minutes until hot, then stir in a squeeze of the lemon.
- Warm the naan in a dry frying pan or the oven and serve with the curry.
Tip: Paneer firms up as it cools; dropping the fried cubes into a bowl of warm water while the sauce cooks keeps them soft.
Leftovers: Fridge 3 days; reheat gently until piping hot.
Friday · 43 min · about $1.67 per serving in ingredients used
Sheet-Pan Garlic-Herb Pork Tenderloin with Potatoes and Carrots
Garlic, thyme and mustard pork tenderloin roasted on one tray with potatoes and carrots, with a quick gravy.
Prep 11 min · Cook 32 min · Serves 2 · Amounts are scaled for your household.
Gluten-free (check labels)Dairy-free (check labels)Kid-friendly
Ingredients
- 11 oz russet potatoes, cut into small chunks
- 5 oz carrots, cut into batons
- ½ yellow onion, cut into wedges
- 9 oz pork tenderloin
- 2 garlic cloves
- 1½ tbsp olive oil
- ¼ tsp dried thyme
- ¼ tsp smoked paprika
- ½ tsp brown sugar
- 1 tsp Dijon mustard
- ½ vegetable bouillon cube
- 1 tsp cornstarch
- salt, to taste
- black pepper, to taste
Contains: 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 oven to 425°F. Toss the potatoes, carrots and yellow onion with 1 tablespoon of the olive oil and a good pinch of salt on a large baking tray (use two trays if everything won't fit in a single layer) and roast for 6 minutes.
- Meanwhile, mix the garlic, finely grated, the dried thyme, smoked paprika, brown sugar, Dijon mustard, the rest of the oil and a pinch of salt and black pepper, and rub it all over the pork. Wash your hands after handling the raw pork.
- Push the vegetables to the sides and, using tongs, lay the pork in the middle and roast for 16–18 minutes, until browned and the centre reaches 145°F (it will be slightly pink); for pregnant women, cook it to 160°F with no pink. Rest the pork on a board for 5 minutes while the vegetables finish.
- For the gravy, crumble the bouillon cube into ½ cup (125 ml) of boiling water in a small pan. Mix the cornstarch with 1½ teaspoons of cold water, stir it in with any resting juices and bubble for 1–2 minutes until thickened.
- Wash the tongs before handling the cooked pork. Slice the pork and serve with the potatoes, carrots and onions and the gravy.
Tip: Cut the potatoes small, about the size of a walnut, so they are golden and tender by the time the pork has rested.
Leftovers: Keeps in the fridge for 3 days; reheat the pork gently until piping hot.
