Is payday a little further away than you had hoped? Are you trying to stretch a few meals for the week? No worries. Here are 5 easy meals that you can make in abundance to feed the whole family! They are healthy and cheap as well.
5 Healthy Meals to Make When You are Broke
- 1 package whole wheat noodles
- 1 can tuna, drained (9oz)
- 1 cup plain Greek yogurt
- juice of a fresh lemon (3 tsp)
- 1/2 cup celery, chopped
- 1/4 cup onion, diced
- 1 tsp garlic powder
- salt/pepper to taste
- Boil a pot of hot water and cook noodles according to packaging directions.
- Mash tuna with the yogurt in a large mixing bowl, adding in lemon juice and spices.
- Add in celeryand onion and mix well.
- Lastly, combine cooked pasta into the bowl with the tuna mixture and serve.
- 2 eggs
- salt/pepper to taste
- cooking spray or oil for frying
- Crack the eggs into a small bowl and whisk. Add salt and pepper at this stage.
- Heat the oil over medium in a non-stick frying pan and pour in the eggs.
- After about a minute, sprinkle any fillings over half of the omelette and turn off the heat. You can choose anything you would like: cheese, ham, sausage, bacon, onions, mushrooms, spinach-etc. However, keep in mind the more ingredients that you add, the more your meal will cost.
- Use your spatula to flip one half of the omelette over the other and serve immediately.
- 1 package couscous, plain
- 1 roasted red peppers
- 1 container feta cheese (optional)
- 1 container black olives
- 1 small onion, diced
- Greek salad dressing (as desired)
- Cook the couscous according to packaging directions.
- Set aside, fluff, and add in the peppers, olives, and onion.
- Top with feta and dressing as desired.
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons salt salt
- 1 pound lentils
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- Place the olive oil into a large cooking pan and set over medium heat.
- Once hot, add the onion, carrot, celery and salt and sweat until the onions. Cook until the onions are slightly transparent.
- Add the lentils, tomatoes, broth, coriander, cumin, and stir to combine.
- Increase the heat to high and bring just to a boil.
- Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
- Using a stick blender, puree to your preferred consistency. Serve immediately.
- 1 tablespoon olive oil
- 1 cup chopped onions
- 3/4 cup chopped carrots
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 3/4 cup chopped celery
- 1 tablespoon chili powder
- 1 1/2 cups chopped fresh mushrooms
- 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
- 1 (19 ounce) can kidney beans with liquid
- 1 (11 ounce) can whole kernel corn, undrained
- 2 tbsp. garlic powder
- 1 tsp. cumin
- 1 1/2 tsp. oregano
- 1 1/2 tsp. basil
- Heat oil in a large saucepan over medium heat.
- Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, mushrooms, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
- Stir in tomatoes, kidney beans, and corn.
- Season with cumin, oregano, and basil.
- Bring to a boil, and reduce heat to medium.
- Cover, and simmer for 20 minutes, stirring occasionally.