Looking for delicious and budget-friendly recipes that will make your mom’s heart happy? Look no further! In this article, we’ve compiled a list of 10 frugal recipes that moms love. From comforting soups and hearty casseroles to tasty desserts and snacks, these recipes are not only easy on the wallet but also guaranteed to please your taste buds. Get ready to discover mouthwatering dishes that will help you save money without compromising on flavor. So grab your apron and let’s get cooking!

10 Frugal Recipes That Moms Love

Taco Casserole

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning
• 1 can diced tomatoes
• 1 can black beans
• 1 cup frozen corn
• 1 cup shredded cheese
• Tortilla chips

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook the ground beef until browned. Drain any excess fat.
3. Add the taco seasoning, diced tomatoes, black beans, and frozen corn to the skillet. Stir until heated through.
4. In a greased baking dish, layer the tortilla chips, ground beef mixture, and shredded cheese.
5. Repeat the layers until all ingredients are used, finishing with a layer of shredded cheese on top.
6. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Frugal Tips:

• Use ground turkey or chicken as a cheaper alternative to ground beef.
• Use canned diced tomatoes and beans instead of fresh produce for a more budget-friendly option.
• Look for shredded cheese on sale or buy in bulk and freeze for later use.

Vegetable Soup

Ingredients:

• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 cup frozen mixed vegetables
• 1 tsp dried herbs (such as thyme or oregano)
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion, carrots, celery, and garlic until softened.
2. Add the vegetable broth, diced tomatoes, frozen mixed vegetables, dried herbs, salt, and pepper to the pot.
3. Bring the soup to a boil, then reduce heat and let simmer for 20-30 minutes, or until the vegetables are tender.
4. Adjust seasoning to taste and serve hot.

Frugal Tips:

• Use seasonal vegetables or those on sale to keep the cost down.
• Make a big batch and freeze leftover soup in individual portions for easy and inexpensive meals later on.
• Don’t be afraid to experiment with different vegetable combinations to use up what you have on hand.

Baked Ziti

Ingredients:

• 8 oz ziti pasta
• 1 jar marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and cook the ziti pasta according to package instructions.
2. In a mixing bowl, combine the cooked pasta with the marinara sauce.
3. In a greased baking dish, layer half of the pasta mixture, followed by dollops of ricotta cheese and shredded mozzarella cheese.
4. Repeat the layering process with the remaining pasta mixture and cheeses.
5. Sprinkle the grated Parmesan cheese on top.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden.
7. Garnish with fresh basil leaves, if desired, and serve hot.

Frugal Tips:

• Look for sales or buy generic brand marinara sauce to save money.
• Substitute cottage cheese for ricotta cheese if it’s cheaper.
• Use shredded cheese in bulk or when on sale and freeze any leftovers for later use.

Slow Cooker Chili

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 cup frozen corn
• 1 tbsp chili powder
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the ground beef until browned. Drain any excess fat.
2. Transfer the cooked ground beef to a slow cooker.
3. Add the diced onion, minced garlic, kidney beans, diced tomatoes, tomato sauce, frozen corn, chili powder, salt, and pepper to the slow cooker.
4. Stir all the ingredients together until well combined.
5. Cook on low for 6-8 hours or on high for 3-4 hours.
6. Adjust seasoning to taste and serve hot.

Frugal Tips:

• Use ground turkey or chicken instead of beef to save money.
• Buy dried beans in bulk and cook them yourself instead of using canned beans.
• Opt for store brand diced tomatoes and tomato sauce to keep the cost down.

One-Pot Chicken and Rice

Ingredients:

• 1 lb chicken thighs, bone-in and skin-on
• 1 cup rice
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp dried herbs (such as thyme or rosemary)
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat some oil over medium heat.
2. Season the chicken thighs with salt and pepper, then brown them on both sides in the pot. Remove and set aside.
3. In the same pot, sauté the diced onion and minced garlic until softened.
4. Add the rice, dried herbs, salt, and pepper to the pot. Stir until the rice is coated in the onion and garlic mixture.
5. Pour in the chicken broth and bring to a boil.
6. Return the browned chicken thighs to the pot, cover, and reduce heat to low.
7. Simmer for 20-25 minutes, or until the chicken is cooked through and the rice is tender.
8. Serve hot, spooning some of the flavorful liquid over the chicken and rice.

Frugal Tips:

• Buy chicken thighs with the bone-in and skin-on as they are typically cheaper than boneless, skinless chicken breasts.
• Use store brand chicken broth or make your own homemade broth from chicken scraps and vegetable scraps.
• Add frozen vegetables, such as peas or corn, to the pot during the last few minutes of cooking for added nutrition and affordability.

Lentil Curry

Ingredients:

• 1 cup dried lentils, rinsed and drained
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can coconut milk
• 1 can diced tomatoes
• 2 tbsp curry powder
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the diced onion and minced garlic until softened.
2. Add the rinsed and drained lentils, coconut milk, diced tomatoes, curry powder, ground cumin, salt, and pepper to the pot.
3. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Adjust seasoning to taste and serve hot over rice or with naan bread.

Frugal Tips:

• Purchase dried lentils in bulk as they are inexpensive and have a long shelf life.
• Use store brand canned coconut milk and diced tomatoes to save money.
• Make a big batch of lentil curry and freeze individual portions for quick and affordable meals later on.

Spaghetti Aglio e Olio

Ingredients:

• 8 oz spaghetti
• 4 cloves garlic, thinly sliced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Cook the spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the sliced garlic and red pepper flakes to the skillet. Sauté until the garlic is lightly golden and fragrant.
4. Remove the skillet from heat and add the cooked spaghetti to the skillet. Toss until the pasta is coated in the garlic-infused oil.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley, if desired, and serve hot.

Frugal Tips:

• Look for sales or buy store brand spaghetti to save money.
• Purchase dried herbs, such as parsley, in bulk as they are cheaper and can be stored for a long time.
• Consider adding sautéed vegetables, such as bell peppers or zucchini, to the dish for added flavor and nutrition.

Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 tomato, diced
• 1/4 cup red onion, diced
• 1/4 cup fresh herbs (such as parsley or cilantro), chopped
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water to remove any bitterness.
2. In a saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa and reduce heat to low.
3. Cover and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is tender.
4. Remove the saucepan from heat and let the quinoa cool.
5. In a mixing bowl, combine the cooled quinoa, diced cucumber, bell pepper, tomato, red onion, fresh herbs, lemon juice, salt, and pepper.
6. Toss until all the ingredients are well combined and evenly coated.
7. Serve chilled or at room temperature.

Frugal Tips:

• Buy quinoa in bulk to save money in the long run.
• Use seasonal vegetables in the salad to keep the cost down.
• Consider adding canned chickpeas or black beans to the salad for added protein and affordability.

Black Bean Quesadillas

Ingredients:

• 1 can black beans, drained and rinsed
• 1 bell pepper, diced
• 1/2 onion, diced
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Shredded cheese
• Tortillas

Instructions:

1. In a skillet, sauté the diced bell pepper and onion until softened.
2. Add the black beans, chili powder, ground cumin, salt, and pepper to the skillet. Stir until heated through and well combined.
3. Remove from heat and mash the black bean mixture slightly with a fork or potato masher.
4. Heat a separate skillet over medium heat and place a tortilla in it.
5. Spoon some of the black bean mixture onto one half of the tortilla and sprinkle with shredded cheese.
6. Fold the tortilla in half, pressing down lightly with a spatula.
7. Cook for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted.
8. Repeat with the remaining tortillas and black bean mixture.
9. Serve hot with salsa or sour cream, if desired.

Frugal Tips:

• Buy dried black beans in bulk as they are more economical compared to canned beans.
• Purchase store brand or generic tortillas to save money.
• Use any leftover black bean mixture as a filling for burritos or to top salads for additional meals.

Egg Fried Rice

Ingredients:

• 2 cups cooked rice, chilled
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup frozen mixed vegetables
• 2-3 eggs, beaten
• 1 tbsp soy sauce
• Salt and pepper to taste

Instructions:

1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the minced garlic and frozen mixed vegetables to the skillet. Stir-fry for 2-3 minutes, or until the vegetables are tender.
3. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until cooked through.
4. Add the chilled cooked rice to the skillet and mix everything together.
5. Drizzle soy sauce over the rice mixture and season with salt and pepper to taste.
6. Stir-fry for another 2-3 minutes, or until the rice is heated through and evenly coated with the soy sauce.
7. Serve hot.

Frugal Tips:

• Use leftover cooked rice from previous meals to avoid wasting food.
• Purchase frozen mixed vegetables or use up any fresh vegetables that are on the verge of going bad.
• Experiment with different sauces, such as teriyaki or oyster sauce, to change up the flavors of the fried rice.

In this article, we have shared ten frugal recipes that moms love. These recipes not only taste delicious but are also budget-friendly, making them perfect for families on a budget. We have provided detailed ingredients lists, step-by-step instructions, and frugal tips for each recipe to help you make the most out of your money. From comforting casseroles to flavorful curries, there is a recipe for every palate. So, grab your apron and get ready to enjoy these wallet-friendly and tasty dishes that will please both your stomach and your wallet. Happy cooking!