Healthy And Easy Budget Dinner Recipes

6 Amazing and Healthy Budget Dinner Recipes That Will Keep You Full All Night

Looking for healthy and budget dinner recipes? Look no further! From salads to soups meals, here are seven easy recipes that will keep you full all night and give you the energy you need to get through your day. Best of all, they won’t break the bank! Check out these amazing healthy budget dinner recipes!

1) Stuffed Sweet Potato with Hummus Dressing

Tasty and simple to prepare, this flavorful stuffed sweet potato with black beans, kale, and a side of hummus makes for a great healthy lunch on the go!

Image Credit: downshiftology


Stick a fork in a sweet potato to puncture it all over, then microwave it until it is tender. Microwave it for 7 to 10 minutes.

On another note, put a bunch of kale in a medium saucepan with a lot of hot water and let it sit there. Cover the saucepan and allow to cook over medium-high heat, stirring occasionally, until the kale has wilted. You’ll know it’s time to add water if the pot is no longer wet to the touch. Continually stir the mixture, uncovered, until it is steaming hot, about 1 to 2 minutes.

Combine two tablespoons of water and the hummus in a small dish, and top the sweet potatoes with the beans and kale. Depending on the consistency desired, add more water. Spread the hummus dressing over the stuffed sweet potatoes.


1- large sweet potato, cleaned
¾ – cup chopped kale
1- can of rinsed black beans
¼ – cup hummus
2 – tablespoons water

Facts about nutrition

Serving Size: 1 stuffed sweet potato

Per Serving: 472 calories; protein 21.1g; carbohydrates 85.3g; dietary fiber 22.1g; sugars 19.9g; fat 7g; saturated fat 1.2g; vitamin a iu 35809.9IU; vitamin c 55.1mg; folate 201.6mcg; calcium 191mg; iron 6.7mg; magnesium 98.9mg; potassium 1672.7mg; sodium 489.1mg; thiamin 0.6mg.

2) Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette

Simple bean salad includes summer’s best cucumbers and cherry or grape tomatoes for a quick, tasty meal. This simple salad is transformed into something extraordinary by a simple vinaigrette made with fresh basil.

Image Credit: nourish and fete


To make a salad dressing, blend basil, oil, vinegar, shallot, mustard, honey, salt, and pepper in a mini food processor. Then process until mostly smooth. Put the rest of the mixture in a large bowl. You can also add beans, tomatoes, and cucumbers. Toss with the coat.


½ cup packed fresh basil leaves

¼ cup extra-virgin olive oil

3 tablespoons red-wine vinegar

1 teaspoon finely chopped shallot

¼ teaspoon ground pepper

1 teaspoon honey

1 cup halves of cherries or grape tomatoes

2 teaspoons Dijon mustard

¼ teaspoon salt

10 cups of mixed salad greens

1 (15 ounces) can of rinsed cannellini beans

1/2 cucumbers, sliced lengthwise and halved.

Facts about nutrition

Serving Size: 2 1/4 cups

Per Serving: 246 calories; protein 7.5g; carbohydrates 21.5g; dietary fiber 7.6g; sugars 4.9g; fat 15.3g; saturated fat 2g; vitamin a iu 4400.6IU; vitamin c 29.9mg; folate 189.6mcg; calcium 125.6mg; iron 3.6mg; magnesium 90.7mg; potassium 793.3mg; sodium 270.5mg; thiamin 0.6mg; added sugar 1g.

3) Vegetable Weight-Loss Soup

The veggies in this minestrone will keep you full for hours without consuming lots of calories, which is helpful when trying to lose weight. Plus, it’s a great way to eat more vegetables in one day—a benefit that’s worthwhile for all of us. Add a dollop of pesto and eat up, while thinking about pairing this yummy vegetable soup with a slice of whole-wheat toast.

Image Credit: eatingwell


In a medium pot, heat the oil. Green beans, onion, carrot, celery, and garlic should be added. Once the vegetables start to soften, continue stirring until done, about 10 minutes.

Adding the broth and bringing to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.

Mix white beans, kale, zucchini, tomatoes, vinegar, salt, and pepper together. Return the heat to a simmer, and cook the zucchini and kale until they are tender, about 10 minutes.

Add 1 teaspoon pesto to each bowl of soup.


2 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 medium carrots, chopped

2 stalks celery, chopped

12 ounces cut into 1/2-inch pieces fresh green beans

2 cloves garlic, minced

8 cups no-salt-added chicken broth or low-sodium vegetable broth

2 (15 ounce) cans low-sodium cannellini or other white beans, rinsed

4 cups chopped kale

2 medium zucchini, chopped

4 Roma tomatoes, seeded and chopped

2 teaspoons red-wine vinegar

¾ teaspoon salt

½ teaspoon ground pepper

8 teaspoons prepared pesto

Nutrition Facts

-Serving Size: 1 3/4 cups each
-Per Serving: 225 calories; protein 12.7g; carbohydrates 27.8g; dietary fiber 7.6g; sugars 5.3g; fat 8.4g; saturated fat 1.4g; vitamin a iu 4134.1IU; vitamin c 30.3mg; folate 52.3mcg; calcium 106.4mg; iron 3.1mg; magnesium 88.6mg; potassium 865.8mg; sodium 406mg; thiamin 0.7mg.

4) Pea Soup

Pea soup makes an excellent start to a meal during the spring. When the produce section is looking bleak, this is another great way to use frozen vegetables.

Image Credit: frommybowl


Melt the butter with the oil in a Dutch oven. Cook onion and celery for 4 to 6 minutes, stirring occasionally. Add garlic and thyme (or parsley); stir until fragrant, about 10 seconds.

Add peas and mix well. Put water and broth into a pot, turn the heat up to high, and bring it to a boil. Once very tender, reduce heat to a lively simmer and cook for about 1 minute.

Blend the soup in batches until smooth. (Be careful when pureeing hot liquids.) Stir in the half-and-half (if using), salt and pepper.


1 tablespoon butter

1 tablespoon extra-virgin olive oil

1 medium onion, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

1 tablespoon chopped fresh parsley or thyme

6 cups peas, fresh or frozen

½ cup water

4 cups 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth

1/2 cup half-and-half (optional)

½ teaspoon salt

Freshly ground pepper to taste

Nutrition Facts

Serving Size: about 2 cups

Per Serving: 287 calories; protein 17.1g; carbohydrates 37.8g; dietary fiber 13.1g; sugars 14g; fat 8.8g; saturated fat 2.9g; cholesterol 7.6mg; vitamin a iu 1808.1IU; vitamin c 90.1mg; folate 150.4mcg; calcium 80.1mg; iron 3.8mg; magnesium 79.2mg; potassium 812.7mg; sodium 384.2mg; thiamin 0.6mg.

5) Green Goddess Salad with Chickpeas

Adding avocado, buttermilk and herbs make this cucumber, tomato, Swiss cheese and chickpea salad recipe healthy. The extra dressing is tasty and good with grilled vegetables.

Image Credit: dinner-mom


Prepare dressing as follows: Blend avocado with buttermilk, herbs, vinegar, and salt. Blend until smooth.

Prepare salad: Toss lettuce and cucumber with 1/4 cup of dressing in a bowl. Add tomatoes, chickpeas, and cheese on top. (Place the extra dressing in the refrigerator and enjoy it within 3 days).


1 avocado, peeled and pitted
1 ½ cups buttermilk
¼ cup fresh herbs, like tarragon, sorrel, mint, parsley and/or cilantro
2 tablespoons rice vinegar
½ teaspoon salt

3 cups romaine lettuce chopped
1 cup sliced cucumber
1 (15 ounce) can of rinsed chickpeas
¼ cup low-fat Swiss cheese, diced
6 cherry tomatoes, halved if desired

Nutrition Facts

Serving Size: 2 3/4 cups

Per Serving: 304 calories; protein 21.7g; carbohydrates 39.8g; dietary fiber 11.9g; sugars 10.1g; fat 7.5g; saturated fat 1.7g; cholesterol 12mg; vitamin a iu 6774.1IU; vitamin c 14mg; folate 180.9mcg; calcium 420mg; iron 2.5mg; magnesium 71.8mg; potassium 641.4mg; sodium 465mg.

6) Carrot Soup

Here’s an easy way to use up any bag of carrots that may have been sitting on your kitchen counter for too long. Carrots, onion, garlic, and fresh herbs are cooked together into a hearty soup that’s just perfect for dinner or for taking for lunch.

Image Credit: instantpot


Melt the butter and oil in a Dutch oven over medium heat.

Cut the onion and celery, and cook, stirring occasionally, until they’re soft, 4 to 6 minutes.

Cook, stirring, for about 10 seconds, until fragrant with garlic and thyme (or parsley).

Cut carrots into bite-sized pieces. Combine water and broth, then stir the vegetables in. bring the sauce to a boil. Cook until very tender, about 25 minutes, on a low simmer.

Blend the soup in batches until it is smooth. (It is best to be careful when pureeing hot liquids.)

Add half-and-half, salt and pepper.


1 tablespoon butter

1 tablespoon extra-virgin olive oil

1 medium onion, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

1 teaspoon fresh thyme or parsley chopped

5 cups chopped carrots

2 cups water

4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth

½ cup half-and-half (optional)

½ teaspoon salt

Freshly ground pepper to taste

Nutrition Facts

Serving Size: about 2 cups

Per Serving: 176 calories; protein 6.8g; carbohydrates 21.7g; dietary fiber 5.2g; sugars 9.2g; fat 8.3g; saturated fat 2.8g; cholesterol 7.6mg; vitamin a iu 26873.8IU; vitamin c 12.6mg; folate 39.5mcg; calcium 81.2mg; iron 1.1mg; magnesium 27.5mg; potassium 794.8mg; sodium 486.4mg; thiamin 0.1mg.

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