Your No-Fail Plan for Affordable Healthy Eating: A 1-Week Budget Meal Plan
Healthy eating doesn't have to break the bank. This delicious one-week meal plan will nourish and satisfy you for $10 a day or less.
Healthy eating doesn't have to break the bank. This delicious one-week meal plan will nourish and satisfy you for $10 a day or less.
Get 5 weeknight meals for less than the cost of dining out just once. We challenged our top recipe developers to bring big flavor to your table on a strict budget.
Roasting garlic is an easy way to add intense flavor to your meals. Here, we blend it with tender, sweet turnip and a touch of Parmesan to make a surprisingly creamy sauce – without any cream.
Fill your freezer with Instant Pot–ready meals so you’ll always have a time-saving dinner on standby. Simply prep your dish, freeze it, and when you’re ready, pull out of the freezer and toss into your multicooker — no thawing required.
A little bit of advance prep leads to big rewards with these cook-once, eat-twice dinners that won’t break the bank.
Leftover roasted cauliflower turns into a simple, creamy side dish that's perfect for this company-worthy crusted fish.
Pineapple lovers, this one’s for you. The juicy fruit lends a sweet-tart flavor to this veggie-packed stir-fry. We love it served over brown rice.
The balance of sweet and sour flavors, a keystone of Asian cooking, is the inspiration behind this bowl.
Roasted Brussels sprouts and chicken get tossed with a zippy garlic-yogurt dressing for a hearty meal that you can eat throughout the week.
Smoothies are the ultimate take-to-go breakfast, but it’s easy to fall into a smoothie rut. Our secret? Switch up the flavor by adding matcha, a finely ground green tea that adds sweet, earthy flavor and a power punch of antioxidants.
These portable parfaits have two fruity layers: a cherry and a banana layer, all topped with chopped plums and crunchy almonds for a filling breakfast. Get creative with chopped fruit and nuts of your choice for sprinkling between layers and on top.
Make a batch of these protein-packed burritos on Sunday and store them in your fridge or freezer for heat-and-eat breakfasts or lunches throughout the week.
In our twist on a traditional potato salad, a fresh and fragrant pesto brings the chicken, potatoes and green beans together. We’ve suggested poached chicken here, but you can use any leftover chicken you have on hand.
Full-fat coconut milk is key to achieving the luscious creamy texture that’s often lacking in dairy-free puddings. For a pop of color, sprinkle with curls of lemon zest, mint or berries just before serving.
The term “breakfast cookie” might sound like a devilishly delicious oxymoron, but we’re not kidding around with these good-for-you jumbo cookies. They’re made with protein-rich almond flour and pecans and naturally sweetened with maple syrup for an easy, grab-and-go breakfast.