5 Cheap and Easy Dinner Recipes

Ordering in might be easy and satisfying but nothing beats a home cooked meal. You get so much more for the money and it is better for your health. Don’t want to spend an hour in the kitchen making a meal for one or two? Well, I’ve got it covered. Here are 5 cheap and easy dinner recipes for you! All recipes retrieved from www.delish.com.

1. Fettuccine Alfredo

(20 minutes, 4 persons)


  • kosher salt
  • 1 lb. fettuccine
  • 1/2 c. heavy cream
  • 1/2 c. butter
  • 1/2 c. freshly grated Parmesan, plus more for sprinkling
  • Freshly ground black pepper

Directions: In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain. Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until the butter is melted, and the cream is heated through. Whisk in Parmesan and season with salt and pepper.  Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and serve immediately.


2. Greek Salad

(15 minutes, 4 persons)



  • 1 pt. grape or cherry tomatoes, halved
  • 1 cucumber, thinly sliced into half-moons
  • 1 c. halved kalamata olives
  • 1/2 red onion, thinly sliced
  • 3/4 c. crumbled feta

FOR THE DRESSING (buy already made or make your own)

  • 2 tbsp. red wine vinegar
  • Juice of 1/2 a lemon
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. extra-virgin olive oil

Directions: Make salad: In a large bowl, stir together tomatoes, cucumber, olives, and red onion. Gently fold in feta. In a small bowl, make dressing: Combine vinegar, lemon juice, and oregano and season with salt and pepper. Slowly add olive oil, whisking to combine. Drizzle dressing over salad.


3. Taco Soup

(15 minutes, 4 persons)


  • 1 tbsp. canola oil
  • 1 large onion, chopped
  • 2 lb. ground beef
  • 1 15-oz. can pinto beans
  • 1 15-oz. can corn
  • 1 15-oz. can fire-roasted tomatoes
  • 1 tbsp. Taco Seasoning 1 1/2 c.
  • water
  • Sliced green onions, for garnish

Directions: In a large Dutch oven or pot over medium heat, heat oil. Add onion and cook onion until soft, 5 minutes, then add ground beef and cook until no longer pink. Add beans, corn, fire-roasted tomatoes, taco seasoning, and water. Garnish with sour cream and green onions.


4. Creamy Chicken and Mushroom Soup

(20 minutes, 4 persons)


  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 8 oz. mushrooms, sliced
  • 1 yellow onion, chopped
  • 3 large carrots, sliced into 1/4″ rounds
  • 2 stalks celery, chopped
  • 1 tbsp. fresh thyme leaves
  • 1/4 c. all-purpose flour
  • 4 c. low-sodium chicken broth
  • 1 c. milk
  • 1 c. basmati or jasmine rice
  • 2 boneless skinless chicken breasts

Directions: In a large pot or Dutch oven, melt butter. Add mushrooms, onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 3 to 4 minutes, then add garlic, thyme, and stir until fragrant, 1 minute. Season generously with salt and pepper. Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk and season with salt and pepper. Add rice and bring to a simmer until rice is tender and chicken is cooked through. Adjust seasoning and serve.


5. Angel Hair Pasta Primavera

(25 minutes, 4 persons)


  • 12 oz. angel hair
  • 2 c. broccoli florets
  • 1 pt. cherry tomatoes (yellow and red)
  • 1 (8-oz.) package baby bella mushrooms
  • 1 15-oz. can artichoke hearts, drained and roughly chopped
  • 2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 c. grated Parmesan, plus more for garnish
  • Sliced fresh basil, for serving

Directions: In a large pot of salted boiling water, cook pasta until al dente. Drain, reserving 1 cup pasta water, and return to pot. On a pan, toss broccoli, tomatoes, mushrooms, and artichoke hearts with oil and season with garlic powder, salt, and pepper. Cook until tender and caramelized.  Add vegetables to pot along with Parmesan and 1/2 pasta water and, over low heat, stir vigorously to create a sauce. (Add more pasta water until you reach your desired consistency.) Garnish with Parmesan and basil before serving.

Article written by Annika Medin, from the Content Committee