Cheap and Healthy Dinners in 30 Mins or Less!

Cheap healthy dinners that actually taste good can be tricky, but here are 3 recipes that are craveable and come in at around $3 per portion. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link https://madein.cc/0124-brian

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*Keema Curry Recipe*
Ingredients:
▪1 large white onion, diced (about 225)
▪1 medium-large russet potato, peeled and diced (about 150g)
▪5-6 cloves of garlic, pressed ( 20-25g)
▪Olive oil
▪1 pound 85/15 ground beef
▪Salt
▪5g (2t) curry powder
▪3g (1 1/4t) garam masala
▪5g (2t) cumin
▪25g (1 1/2T) tomato paste
▪1 can (400 ml) full-fat coconut milk
▪200g water (about half a can)
▪150g (1 heaping cup) frozen peas
▪150g (1 bag) baby spinach, chopped
▪Steamed white rice for serving

Instructions:
In a 12″ nonstick pan over medium-high heat, add olive oil, diced onions, diced potatoes, and a pinch of salt. Sauté for 3-4 minutes until the onions caramelize and potatoes start to become tender.
Add minced garlic, stir, and sauté for another 2 minutes.
Transfer veggies to a bowl and set aside.
Return pan to heat, add olive oil, beef, and a large pinch of salt. Brown the beef, breaking it down well as it cooks.
Add curry powder, garam masala, cumin, and tomato paste to the browned beef. Stir and fry the spices for 20-30 seconds.
Return the cooked potatoes & onions to the beef pan. Combine then add coconut milk and water. Bring to a simmer and cook until the sauce is reduced, and the potatoes are tender (about 10 minutes).
Season with salt, then add peas & spinach. Stir and cook until the spinach wilts (2-3 minutes).
Adjust consistency with additional stock or coconut milk if needed.
Serve over rice.

*Budget Pad Woon Sen Recipe*
Ingredients:
▪14oz box thin rice noodles
▪Neutral oil
▪4 large eggs
▪Stir fry sauce:
▪150g (2/3c) water
▪50g (3T) soy sauce
▪25g (4t) fish sauce
▪40g (3T) brown sugar
▪125g (1/3c) oyster sauce
▪150g white onion (1 medium), sliced
▪225g (1 3/4c) snow peas, sliced
▪225g (2 large) red bell pepper, julienned
▪20g (5-6 cloves) garlic, minced
▪Sriracha or lime for serving

Instructions:
Soak rice noodles in hot water for 15 minutes, then cut in half and drain.
In a 12″ nonstick pan over med-high , add oil, crack in eggs, add salt, and scramble. Transfer eggs to a bowl.
Return pan to heat. In 2 batches add oil, & snow peas, peppers, onions, and a pinch of salt. Cook until veggies are just tender then add to bowl with eggs. Add garlic when stir frying 2nd batch.
Wipe pan clean, return to heat, add stir-fry sauce, bring to a boil, then add soaked noodles. Submerge and cook for 30 seconds.
Add cooked vegetables & eggs back into pan. Toss until well combined.
Serve in bowls, optionally with sriracha and/ or lime.

*Italian Wedding & Minestrone Mashup Soup*
Ingredients:
▪250g white onion (1 large), small diced
▪250g carrots (4-5 medium) carrots, diced
▪75g kale (1 bunch) kale, stems removed, leaves sliced into 1” pieces
▪20g (5-6 cloves) garlic, pressed
▪2 links of hot Italian sausage, meat removed and rolled into small balls (25-30 balls)
▪Olive oil
▪75g (4T) better than bouillon chicken (or any chicken bouillon)
▪1400g/48oz box chicken stock
▪600g/20oz water
▪100g (3/4c) elbow macaroni
▪2 cans white beans, semi-drained
Salt
Pepper and grated Parmesan for serving

Instructions:
Heat a large stock pot over medium heat. Add olive oil, onions, carrots, garlic, and a pinch of salt and sweat until slightly softened, 5-6min.
Add chicken bouillon, chicken stock, and water. Bring to a simmer.
Stir in elbow macaroni, chopped kale and sausage meatballs and cook until pasta is tender.
Add semi-drained white beans. Taste and adjust for salt if needed.
Serve the soup with a sprinkle of grated Parmesan, black pepper, and a drizzle of olive oil.

CHAPTERS:
0:00 Intro & keema curry
4:40 Less fussy woon sen
6:39 12” nonstick saute pan (ad)
7:40 back to the woon sen
10:42 kale and white bean soup

#budgetmeals #weeknightdinners #recipes

Today I’m going to show you three meals that are easy cheap and healthy that’s like the trifecta of week night cooking basically my criteria for putting together these recipes was pretty strict so I want to lay it out up front number one not 100% carbs I need a mid to high

Level of protein in each one of these dishes number two veg heavy I need at least two types of vegetables and I need a lot of them number three each dish needs to be very cravable anybody can make chicken and broccoli relatively healthy and relatively cheaply but

Eating that way every single is boring and it’ll probably lead you to ordering takeout which isn’t cheap or healthy number four each dish needs to yield four portions number five each dish needs to cost less than $3 per portion and then number six each dish needs to

Be able to be made in less than 30 minutes yes this is a very very ambitious set of rules but it can definitely be done and today I’m going to show you how to do it the first dish is called Kema Curry and its flavors are super vibrant it’s pretty high protein

And it’s full of vegetables to make make it I’ll start by cutting up the veggies I’ll grab one large white onion and cut it into a smallish dice in total that’ll end up being about 225 g next I’ll grab one large rusted potato peel it and then cut it into planks from

There I’ll cut those planks into strips and then cut those down into a medium dice that’s about 150 g more or less behind the potatoes I’ll grab five to six cloves of garlic and just smash those through my garlic press about 20 to 25 G in total now to start cooking

This dish I’ll grab a 12-in non-stick pan and drop it on the stove over medium high heat first thing in is a long squiggle of olive oil then my onions the potato and a strong pinch of salt next I’ll just stir that to combine real quick and sauté these two things

Together for about 3 to 4 minutes I want to cook this until the onion is starting to caramelize around the edges and the potato has gotten a head start on tenderness once things are starting to look a little bit like breakfast hash I’ll add in my minced garlic and stir

That to combine and sauté for another 2 minutes or so I just want to round off the sharp edge of that raw garlic and once things are smelling garlicky I’ll move the sauteed veggies over to a bowl to hang out while I cook the next step the Pan’s back over medium high heat

Then I’ll drop in a squeezer of olive oil then one lound of ground beef and a strong pinch of salt by the way I’m using 8515 grass-fed ground beef from Aldi because it’s a very good deal but if you don’t want to eat red meat I get

It you could Sub in ground chicken thighs instead Now using my ground beef Masher I’m going to smoosh this meat very well as I brown it I’d say smoosh it more than think too because breaking down this beef eliminates any gristly chewi and it’ll give the beef more

Surface area to hold sauce later on and once this beef is well broken down and browned off I’ll add in 5 G of curry powder 3 G of gam Masala 5 G of ground cumin and then 25 G of tomato paste I’ll just stir that in real quick and then

Fry these spices for about 30 seconds to wake up their Aromas then in goes my cooked aromatics and potato I’ll give that a quick toss to combine then in goes one whole can of coconut milk this cocoa milk is full fat by the way that’s why it looks like that lastly I’ll add

In a/ can of water or about 200 g worth then bring the whole thing up to a simmer and cook this until the sauce is reduced and the potatoes are tender about 10 minutes or so while that cooks I’m going to grab 1 5 oz bag or about

150 g worth of baby spinach and then chop it down a little bit why well cooked whole leaves of spinach can be kind of slimy and chopping it helps integrate it into the beef back of the stove it’s been about 10 minutes now and my coconut sauce has reduced by half and

When I check the texture of my potatoes you can see they’re softened but not totally destroyed I want some nice potatoey texture when I bite into them from here I’ll add a strong pinch of salt to season the whole dish I’ll stir that in then in goes 150 g of frozen

Peas and then all of my chopped spinach now it’s just a matter of slowly stirring all that together to wilt it down and I’ll cook that spinach for about 2 to 3 minutes and there we go a saucy creamy dish full of bright green veggies by the way if your Kima isn’t

Particularly saucy feel free to add in a little bit more stock or coconut milk to loosen it back up finally to serve this dish I’ll throw it on top of some steamy white rice and that’s it Kima Curry or ground beef Curry is Hardy but not heavy

And full of warm aromatic spice I think of this dish as a mash up between shepherd’s pie and the Indian ELO GOI it’s creamy it’s Rich it’s cravable and best of all it only cost 1182 to make that’s a portion cost of only $2.95 here’s the grocery bill for your

Reference and and by the way I’m not including the cost of spices salt or olive oil but yeah this is a cheap dish that tastes super good and I really hope you try it up next is a more accessible and fresher take on the Thai noodle dish

Pad wound scent to make it I’ll grab a box of rice noodles specifically the thin ones that are available at pretty much all grocery stores Trad W sen would call for Bean Thread noodles that I’m pretty sure would require 99% of you guys to make a special trip to an

International grocery store and I’m trying to keep this easy so we’re going with the rag rice noodles now to prep these I’ll throw them into a bowl and then cover them with hot water from the tap the package would tell you to boil these noodles and in my experience that

Doesn’t work at all the noodles get super sticky and mushy and it’s a total mess now once these are submerged I’ll set them aside to soak for 15 minutes while I finish up my prep first up is the sweet and salty Thai stirfry sauce to make it I’ll combine 150 g of water

50 g of soy sauce 25 gam of fish sauce 40 gram of brown sugar and 125 gam of oyster sauce to finish that I’ll just stir it to combine that’s an easy one next I’ll take one medium white onion and slice it from pole to pole pretty

Thinly I’m looking for about 150 g next I’ll take a half pound or about 225 g of snow peas and slice those thin as well thinner veggies here work better because they incorporate much easier with the long skinny noodles the next veg is going to be red bell pepper I’ve got two

Large ones here and I’m just going to cut those down into thin strips that are slightly wider than a Julien in total we’ll need 225 g lastly I’ll smash 20 more G of garlic through my garlic press and then it’s time to check back on the

Noodles as you can see after 15 minutes of soaking these are a lot more malleable and hydrated to make them easier to fit into my 12-in sauté pan I’m going to cut these noodles in half by snipping them at the top where they loop with scissors then I’ll drain off

The liquid and now we’ve got a noodle that’s going to be much more manageable super long noodles tend to get tangled up pretty easily making it super hard to fold everything together in the final dish next I’ll grab my 12-in nonstick pan one more time drop it on the stove

Over medium high heat and then thank Maiden for sponsoring this video and making a really dope sauté pan made and mix kitchen wear that is designed for the home cook but is good enough to be used in multiple three Mel and starred restaurants so you know it’s

Professional quality I use some kind of made in non-stick pan pretty much every single day in my home kitchen and today is no exception the pan that I’ve been using in this video is the 12-in non-stick fry pan Which is my absolute favorite for making multi- portion meals

Not only can you cook a lot of food quickly in this pan but you can also cook it evenly that’s thanks to Maiden using the same composition of their five ply stainless steel line underneath that non-stick coating by the way I’ve been beating up this pan all day today and

All I’ve needed to do to clean it is to give it a quick soapy rinse under some hot water plus if you need to you can throw this thing into a 500f oven and it’ll stand up to the heat if you want to have a look at the entire nonstick

Collection or check out any of maiden’s other cookware use my link in the description below to save some money on your next order you guys I genuinely love using maen products and I recommend them to any homecook shopping for Quality cookware again you can save on

Your next order by using the link in my description now once this pan is nice and hot I’ll add in a long squiggle of high smoke point neutral oil then I’ll give it a little swirl to lube up the pan then I’ll crack in four large eggs

From there I’ll add a strong pinch of salt on top of the eggs then I’ll come back with a little spatula and break the yolks to scramble the whole thing up I like scrambling the yolks and the whites together while cooking them because the result is a lot more Dynamic than if you

Pre-s scrambled some bites are white heavy or some are all yolk and it’s great and once the eggs are cooked through like this I’ll move them over to a bowl to hang out while I cook the veggies the pans back on heat another long squiggle of oil goes in then I’ll

Add in my snow peas the peppers the onions and then a strong grip of salt ooh right away though when I jump in and stir this I’m realizing that this is too much food to cook properly at once and a lot of you guys watching this are

Operating in a 10in environment not a 12 so I think it’s better to slide half these veggies onto a plate off to the side and then put the other half back in the pan and stir fry in two batches this way the Pan’s going to stay much hotter

And the veggies are going to stir fry a lot closer to the way they would in a walk and once the snap peas and peppers are kissed with some color and the onions have softened I’ll scoot the veggies into my Egg Bowl then drop the pan back over medium high heat and goes

The other half of my veggies but this time I’m also going to add in 20 G of minced garlic from here I’ll stir fry this over medium high for another 90 seconds and once I’ve got some Snappy but softened veggies and some good smelling garlic I’ll throw this pan over

Into the bowl and then drop the pan on the stove one last time now before I cook anything else I’m going to give this pan a quick wipe out to remove any burnt onion bits then in goes all of my stir fry sauce and I’ll bring that up to

A ripping boil when that’s simmering I’ll add in all of my soaked noodles and then carefully stir those into the sauce to get them fully submerged now this part goes really quick I want to cook these noodles for only 30 seconds in the sauce no more because they’ll start to

Clump and that’ll make getting the veggies mixed in almost impossible and after 30 seconds the noodles are pliable and the sauce is about halfway absorbed so I’m going to add everything that we’ve cooked so far back in and then carefully toss to get everything to combine I’ll start doing that with tongs

But those can only take you so far because they start to shred up the noodles eventually I’ll switch over to a toss toss maneuver because ultimately I think that’s the best way to combine everything and when this is is done the noodles should be softened but still

Have a touch of spring when you chew them and the veggies should be all Saucy and Tangled Up In Those noodles now to Plate this I’ll snuggle up three to four Tong fulls into a low Bowl then serve with a little hot sauce Sriracha or maybe a squeeze of lime juice you guys

This dish is salty sweet full of fresh vegetable Crunch and has perfectly cooked noodles that’s actually pretty hard to do with these thin rice noodles they get mushy fast now the final cost for this dish is just $12.1 that’s $303 proportion just like for the first dish I didn’t include any

Pantry items in the final cost here but if you really wanted to get super detailed I’d say the Asian Pantry stuff would cost another 50 to 75 cents in total okay the last dish is a mashup of the Italian wedding and ministr soups it’s Hardy full of fun textures and

Answers the question soup for dinner with an authoritative we Chef to get started I’ll grab one large white onion and small dice in total that’ll be about 250 g and and once I’ve got that cut up I’ll grab four to five medium carrots peel them and then cut them into a

Medium dice these should be at least twice the size of the onions and in total I need 250 g next I’ll grab one bunch of lado kale and rip off the Woody stems then grab the leaves cut into long strips and then cut those down into

Squares that are about 1 in wide most home Cooks put gigantic pieces of leafy greens in soup that don’t fit on spoons and it’s not pleasant te in my opinion so we want ours to be 1 in or smaller but the camera I’ll grab 20 more gam of

Garlic or about 5 to six cloves and smash those through the Press after the veg prep I’m going to grab two links of hot italian sausage from the fridge by the way this is pork sausage but if you know pork then chicken sausage would also work now I’m just going to zip open

The casing and remove the sausage meat from both of these things instead of going through the trouble of making from scratch meatballs for this hearty Italian soup I decided to just ball up sausage instead much faster and much easier now each one of these balls

Should be about the size of of a marble or maybe 10 G each and I’ll just roll it in the palm of my hand until the meat is sticky and I’ve got them nicely rounded off in total two sausages should give you 25 to 30 balls depending on how big

You make them now to cook this soup I’ll grab a large stock pot and drop it over medium heat once that’s hot in goes a very generous squiggle of olive oil then my onions the carrots the garlic and then a strong pinch of salt to help draw

Out the moisture from here I’m just going to stir and gently sweat these veggies for about 5 to 6 minutes or until they’re slightly softened and have lost a little bit of their water next in goes 75 G of better than buan chicken base or any buan that you have on hand

Would work just use your best judgment to make sure that this thing’s not getting too salty next I’ll add in 2,00 to 2200 G of store-bought chicken stock or water would actually work the stock isn’t that flavorful then I’ll bring this whole pot up to a simmer and add in

100 G of elbow macaroni I’ll stir that in and scrape the bottom to make sure it doesn’t get stuck then in goes all of my chopped kale I’ll stir that that in and then finally I’ll add in all of my baled up Italian sausage instead of just

Scraping the whole plate in I want to carefully add in a couple at a time to spread them over the whole surface area of the soup so that they don’t Clump and get smooshed together from here I’ll carefully stir things to combine and cook the kale and meatballs for the same

Amount of time it takes for the pasta to get tender which is about 5 to 6 minutes 5 to 6 minutes later I’ll come back and check the pasta to see if it’s cooked through and to see if the carrots and kale are softened texturally everything

Is tender but not mushy which is what I’m looking for so now it’s time to finish this soup with two cans of white beans both of which are semi- drained whatever liquid was sitting on top I got rid of but the rest of the bean liquid

Sitting with the beans is in there now the last step here is to taste for seasoning now the buan was pretty salty but I still think this needs just a touch more salt to reach its ultimate potential to serve I’ll drop three to four large ladles worth into a big old

Soup bowl then I’ll top with some grated Parmesan cheese some cracked black black pepper and some bright fresh tasting olive oil the total cost for this soup $11.75 putting us at 293 per portion here’s the grocery list for your reference and yeah that’s a cheap delicious rustic soup with little

Sausage meatballs in it what else could you want for dinner on a week night this soup’s got a ton of different bites to keep you interested you’ve got squishy sausage bites you’ve got chickeny broth to sip on and you’ve got springy pasta oh yeah and there’s beans in there too

So that’s just three easy cheap and healthy meals that you can easily whip up in less than 30 minutes please let me know in the comments if you found this video useful and if so I’ll try to make more like it in the future if you guys want another video right now showcasing

How to eat well on a budget then please check out this video for 20 healthy meals for 30 us bucks I’ll see you there