Dietitian-Reviewed Recipes You Can Make For Less Than $5 Per Serving

Everywhere you look, it seems like the cost of a square meal is going up. Last year, food prices increased by 5.8% according to USDA data. So it’s no wonder that many people are looking for ways to save money on what they eat.

Fast-food chains are cashing in left and right on budget-conscious diners. Several popular chains are offering value meals at wallet-friendly prices. Apparently, $5 is the new magic number for lunch and dinner bills according to a report from Axios.

But you don’t need to hit the drive through to get a satisfying meal for a low price.

We asked MyFitnessPal dietitians to share their favorite recipes for fast, easy, healthy, and homemade meals for less than $5.

Here’s a full day’s worth of dietitian curated meals that won’t break the bank and can support your macro and calories goals for the day. They’re as easy as they are budget friendly with less than six ingredients each (excluding spices).

Find even more home cooking inspiration in the MyFitnessPal app, which has more than 2,000 recipes!

Note: the exact cost per serving will vary according to your region, where you shop, and the specific brands and items you buy.

Breakfast

The total cost of this recipe is $6.55, bringing the per-serving cost to only $3.27!

Sweet Potato Beet Hash With Eggs

Serves: 2

Ingredients:

2 cups cubed sweet potato (2 medium sweet potatoes) ($1.98)
2 cups cubed beet (1 pound beets) ($3.49)
2 tsp. dried sage ($0.48)
2 tsp. olive oil ($0.14)
2 large eggs ($0.46)

Directions:

Set up a pot to steam in, and place the cubed sweet potatoes and beets in a steamer. Steam over simmering water for about 10 minutes or until the vegetables are tender. Transfer the vegetables to a large bowl and let cool until they are no longer steaming.
Stir the sage into the sweet potato mixture.
In a large, nonstick or seasoned cast-iron skillet, drizzle the olive oil and place over medium-high heat. When the pan is hot, add the sweet potato mixture and stir once or twice, for about 4 minutes. Spread the hot vegetables in the pan and press gently to make an even layer.
Make an indentation in the vegetables on each side of the pan, and crack an egg into each indentation. Reduce the heat to medium-low. Cover the pan and cook, without disturbing, for about 4–5 minutes, until the egg whites are set and the yolks are still runny. If you want harder eggs, use a spatula to flip the egg and the beets under it and cook for a minute longer.
Serve immediately, with an optional dash of hot sauce.

Nutrition information:

Per serving: Calories: 373; Total Fat: 9g; Sodium: 267mg ; Total Carbohydrates: 61g; Dietary Fiber: 13g; Sugar: 22g; Protein: 13g

Lunch

Smash Burger Taco

The total for a serving of this satisfying lunch is only $2.55.

Serves: 1 | Serving size: 2 tacos

Ingredients:

4 ounces ground turkey ($1.08)
2 corn tortillas ($0.16)
2 ounces sliced or shredded cheddar cheese ($0.74)
1 ounce pickle chips ($0.21)
½ cup shredded lettuce ($0.08)
2 tablespoons salsa ($0.28)

Directions:

Season the ground turkey with salt and pepper, and divide in half. Roll each half into a 2-inch ball.
Set a nonstick skillet over medium heat, and place a turkey ball in the center. Place a tortilla on top of the turkey ball. Using a spatula, press down on the tortilla until the turkey has flattened. (It’s important that the turkey is flat so it cooks through completely.)
Cook for 3 minutes and then flip. Add cheese to the turkey, and cover until the cheese has melted, about one minute. Off heat, add 2 pickle chips, half the shredded lettuce, and 1 tablespoon of the salsa.
Repeat the process with the rest of the ingredients.
Fold like tacos, and enjoy.

Nutrition information:

Per serving: Calories: 309; Total Fat: 21g; Sodium: 569mg ; Total Carbohydrates: 12g; Dietary Fiber: 2g; Sugar: 2g; Protein: 18g

Dinner

Whole Wheat Pesto Pasta with Chicken Sausage and Veggies

The total cost of this dinner for 4 is $13. 24, making it a bargain meal at $3.31 per serving.

Serves: 4

Ingredients:

8 ounces whole wheat spaghetti ($0.72)
1 teaspoon olive oil ($0.07)
12 oz. Italian chicken sausage ($5.52)
½ cup store-bought pesto ($1.94)
7.5 cups fresh spinach ($1.50)
1 pint cherry tomatoes, halved ($3.49)

Directions:

Bring a pot of water to a boil and cook pasta according to the package directions. Reserve about ¼ cup of the pasta cooking water.
While the pasta is cooking, add the olive oil to a nonstick skillet over medium heat. Add the sausage and cook until it’s fully cooked and beginning to brown, about 5 minutes.
Add the spinach and tomatoes, and continue cooking until the spinach has wilted and the tomatoes have slightly softened.
Stir in the cooked pasta and pesto. If you’d like a loser sauce consistency, stir in reserved pasta cooking liquid 1 tablespoon at a time until your desired consistency is reached. Divide into 4 bowls and serve.

Nutrition information:

Per serving: Calories: 572; Total Fat: 40g; Sodium: 684mg ; Total Carbohydrates: 47g; Dietary Fiber: 7g; Sugar: 5g; Protein: 34g

Dessert

3-Ingredient Mango Sherbet

The total cost of this recipe is $9.57, or just $1.20 per delicious serving.

Serves: 8 | Serving Size: 1/2 cup/75g

Ingredients:

2 large 20-ounce (550g) ripe mangoes ($5.98)
1 can (13.5 fluid ounce/400ml) coconut milk ($2.79)
Juice and zest of 1/2 orange ($0.40)
2 tablespoons honey (optional) ($0.40)

Directions:

Hold the mango on a cutting board with the slender side facing you. Cut off the right side of one of the mangoes, avoiding the tough pit that runs down the center of the fruit. Flip the mango and cut the other side off of the flat pit in the center. Cut the mango flesh into 1-inch wide slices. Trim away the peel and discard. Cut away any more flesh on the top and bottom of the fruit and add to the blender. Repeat with the other mango. Discard pits.
Add the coconut milk, orange juice and orange zest to the blender. Blend until smooth. Pour through a fine-mesh sieve into a freezer-safe baking dish or non-reactive metal baking dish and freeze until solid, about 5 hours.
Let the frozen mixture stand at room temperature for 5–10 minutes. Break the mixture up into chunks with a fork and add to the blender. Blend, stopping the blender once or twice to move the frozen chunks around with a rubber spatula or wooden spoon, until all the mixture is smooth and the ice crystals have been broken up. Serve immediately or store in an airtight container for up to 2 months. Let soften a bit at room temperature if the sherbet is too firm to scoop.

Nutrition information:

Per serving: Calories: 144; Total Fat: 8g; Saturated Fat: 7g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrate: 19g; Dietary Fiber: 1g; Sugar: 15g; Protein: 1g

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