Dietitian-approved meals for under $5 per person

Everywhere you look, the cost of a meal seems to be going up. Last year, food prices went up 100%. 5.8%, according to USDA dataSo it’s no wonder that many people are looking for ways to save money on food.

Fast food chains are making money left and right on budget-conscious diners. Some popular chains are offering value meals at wallet-friendly prices. According to reports, the new magic number for lunch and dinner appears to be $5. Axios.

But you don’t have to go all the way to the drive-thru to get a satisfying meal at a reasonable price.

We asked MyFitnessPal nutritionists to share their favorite quick, easy, healthy, and homemade recipes that cost $5 or less.

Here are nutritionist-curated all-day meals that will help you hit your daily macro and calorie goals without breaking the bank. Each one is easy and budget-friendly, with less than six ingredients (excluding spices).

Find more home cooking inspiration. MyFitnessPal AppThere are over 2,000 recipes!

Note: The exact cost per person will vary depending on your location, where you shop, and the specific brand and item you purchase.

morning

The total cost of this dish is $6.55, and one serving costs only $3.27!

Sweet Potato Beet Hash with Eggs

Servings: 2

ingredient:

• 2 cups sweet potatoes (2 medium sweet potatoes) ($1.98)
• 2 cups cubed beets (1 pound beets) ($3.49)
• 2 teaspoons dried sage ($0.48)
• 2 teaspoons olive oil ($0.14)
• 2 large eggs ($0.46)

map:

1. Set up a steaming pot and place the diced sweet potatoes and beets in the steamer. Steam in boiling 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.
2. Stir sage into sweet potato mixture.
3. Drizzle olive oil in a large nonstick or seasoned cast iron skillet and heat over medium heat. Once the skillet is hot, add the sweet potato mixture and cook for about 4 minutes, stirring once or twice. Spread the hot vegetables in the skillet and press gently to distribute them evenly.
4. Place the vegetables on both sides of the pan, make a groove, and crack the eggs into the grooves one by one. Reduce the heat to medium. Cover the pan and cook without disturbing for about 4 to 5 minutes. Cook until the egg whites are set and the yolks are still runny. If you want the eggs to be stiffer, use a spatula to turn the eggs and the bits underneath and cook for another minute.
5. Eat right away. You can also top it with a little spicy sauce.

Nutritional 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 cost of this satisfying lunch is just $2.55.

Serves: 1 | Serving size: 2 tacos

ingredient:

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

map:

1. Sprinkle the ground turkey with salt and pepper and cut in half. Roll each half into a 2-inch ball.
2. Place a nonstick skillet over medium heat and place the turkey balls in the center. Place a tortilla over the turkey balls. Using a spatula, press the tortilla down until the turkey flattens. (The turkey should flatten when fully cooked.)
3. Cook for 3 minutes, then turn. Add cheese to turkey and cover for about 1 minute, until cheese is melted. Turn off heat and add 2 pickle chips, half of the chopped lettuce, and 1 tablespoon salsa.
4. Repeat the same process for the remaining ingredients.
5. Fold it like a taco and enjoy.

Nutritional Information:

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

dinner

Whole wheat pesto pasta, chicken sausage, vegetables

The total cost of this dinner for four people is $13.24, which works out to $3.31 per serving, making it a budget meal.

Servings: 4

ingredient:

• 8 ounces whole wheat spaghetti ($0.72)
• 1 teaspoon olive oil ($0.07)
• 12 oz Italian Chicken Sausage ($5.52)
• ½ cup commercially available pesto ($1.94)
• 7.5 cups fresh spinach ($1.50)
• 1 pint cherry tomatoes, halved ($3.49)

map:

1. Bring a pot of water to a boil and cook the pasta according to package directions. Set aside about ¼ cup of the pasta cooking water.
2. While the pasta is cooking, heat the olive oil in a nonstick skillet over medium heat. Add the sausage and cook until cooked through and browned, about 5 minutes.
3. Add the spinach and tomatoes and continue cooking until the spinach is wilted and the tomatoes are slightly soft.
4. Add cooked pasta and pesto and stir. If sauce is too thin, add remaining pasta cooking liquid, 1 tablespoon at a time, stirring until desired consistency is reached. Divide into 4 bowls and serve.

Nutritional Information:

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

dessert

Mango Sherbet with 3 Ingredients

The total cost of this dish is $9.57, which works out to only $1.20 per delicious serving.

Serves: 8 | Servings: 1/2 cup/75g

ingredient:

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

map:

1. Place the mangoes on a cutting board and hold them with the thin side facing you. Cut off the right side of one of the mangoes, avoiding the hard pit running down the center of the fruit. Turn the mango over and cut the other side away from the flat pit in the center. Cut the flesh of the mango into 1-inch-wide pieces. Cut off the peel and discard. Cut off more flesh from the top and bottom of the fruit and place in the blender. Repeat with the other mango. Discard the pit.
2. Add coconut milk, orange juice, and orange zest to a blender. Blend until smooth. Pour through a fine mesh strainer into a freezer-safe baking dish or non-reactive metal baking dish and freeze until firm, about 5 hours.
3. Let the frozen mixture sit at room temperature for 5 to 10 minutes. Break the mixture into chunks with a fork and place in a blender. Stop the blender once or twice and move the frozen chunks with a rubber spatula or wooden spoon until all the mixture is smooth and the ice crystals are broken. Serve immediately or store in an airtight container for up to 2 months. If the sorbet is too hard to scoop, soften it slightly at room temperature.

Nutritional Information:

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