Healthy Dinner Ideas for Two on a Budget

Ingredients (Serves 2)

• 2 salmon fillets (5 oz each): $4.50
• 1 medium zucchini, sliced: $0.80
• 1 cup cherry tomatoes: $1.20
• 2 tbsp olive oil: $0.20
• 2 cloves garlic, minced: $0.15
• 1 lemon: $0.40
• Salt, pepper, dried oregano: $0.25

Instructions

1. Preheat oven to 400°F; toss zucchini and tomatoes with 1 tbsp oil, garlic, salt, pepper, and oregano
2. Spread vegetables on a baking sheet and roast 15 minutes
3. Heat remaining oil in a large skillet over medium-high; season salmon with salt and pepper
4. Sear salmon skin-side up 5 minutes until golden; flip and cook 4 minutes more
5. Squeeze fresh lemon over salmon and serve alongside roasted vegetables

Ingredients (Serves 2)

• 2 chicken breasts (5 oz each): $3.50
• 1/4 cup whole wheat flour: $0.25
• 2 tbsp olive oil: $0.20
• 1/2 cup low-sodium chicken broth: $0.30
• 3 tbsp fresh lemon juice: $0.50
• 1/4 cup capers: $1.50
• 2 cloves garlic, minced: $0.15
• 4 oz egg noodles: $0.60
• Salt and pepper: $0.15

Instructions

1. Cook egg noodles per package directions; drain and set aside
2. Pound chicken to 1/2-inch thickness; season with salt and pepper; dredge in flour
3. Heat olive oil in a large skillet over medium-high; cook chicken 5 minutes per side until golden; remove and set aside
4. Add garlic to skillet and cook 30 seconds
5. Pour in broth and lemon juice; scrape up browned bits; return chicken to skillet
6. Add capers and simmer 5 minutes; serve chicken and sauce over egg noodles

Ingredients (Serves 2)

• 1 lb large shrimp, peeled and deveined: $4.50
• 1 lb spaghetti: $1.20
• 4 tbsp olive oil: $0.40
• 6 cloves garlic, minced: $0.30
• 1/2 cup dry white wine: $1.50
• 2 tbsp fresh lemon juice: $0.25
• 1/2 cup low-sodium chicken broth: $0.30
• 1/4 tsp red pepper flakes: $0.15
• 2 tbsp fresh parsley: $0.50
• Salt and pepper: $0.15

Instructions

1. Cook spaghetti per package directions; reserve 1/2 cup pasta water; drain and set aside
2. Heat 2 tbsp olive oil in a large skillet over medium-high; season shrimp with salt and pepper
3. Cook shrimp 2 minutes per side until pink; remove and set aside
4. Add remaining oil; sauté garlic 1 minute until fragrant
5. Add wine and simmer 2 minutes; stir in broth, lemon juice, and red pepper flakes
6. Return shrimp; add pasta and toss; add reserved pasta water if needed; garnish with parsley

Ingredients (Serves 2)

• 2 large bell peppers, halved and seeded: $1.80
• 1/2 lb lean ground turkey: $2.50
• 1/2 cup brown rice, cooked: $0.40
• 1/2 onion, diced: $0.25
• 1 can (8 oz) diced tomatoes: $0.75
• 1 clove garlic, minced: $0.10
• 1/4 cup shredded cheddar cheese: $0.60
• 1 tbsp olive oil: $0.10
• Salt, pepper, cumin: $0.25

Instructions

1. Preheat oven to 350°F; place pepper halves in a baking dish
2. Heat olive oil in a skillet over medium-high; brown ground turkey 5 minutes, breaking it apart
3. Add onion and garlic; cook 3 minutes until softened
4. Stir in cooked rice, tomatoes, salt, pepper, and cumin; simmer 5 minutes
5. Divide filling among pepper halves; top each with 1 tbsp cheese
6. Cover with foil and bake 30 minutes until peppers are tender

Ingredients (Serves 2)

• 10 oz chicken breast, sliced: $3.80
• 1 can (13.5 oz) light coconut milk: $1.50
• 2 tbsp Thai green curry paste: $1.20
• 1 bell pepper, sliced: $0.90
• 1 medium zucchini, sliced: $0.80
• 1 cup mushrooms, sliced: $0.75
• 3 cloves garlic, minced: $0.15
• 1 tbsp fish sauce: $0.30
• 1 tbsp lime juice: $0.20
• 1 cup jasmine rice, cooked: $0.40

Instructions

1. Cook jasmine rice per package directions
2. Heat curry paste in a large skillet over medium-high 1 minute until fragrant
3. Add coconut milk slowly, stirring to combine; bring to simmer
4. Add chicken and cook 8 minutes until no longer pink
5. Add bell pepper, zucchini, and mushrooms; simmer 8 minutes until vegetables are tender
6. Stir in garlic, fish sauce, and lime juice; cook 1 minute more; serve over jasmine rice

Ingredients (Serves 2)

• 2 cod fillets (5 oz each): $4.20
• 1 medium sweet potato, sliced: $0.70
• 2 cups fresh spinach: $1.00
• 2 tbsp olive oil: $0.20
• 2 cloves garlic, minced: $0.15
• 1 lemon, sliced: $0.40
• 1 tsp dried dill: $0.15
• Salt and pepper: $0.10

Instructions

1. Preheat oven to 400°F; toss sweet potato slices with 1 tbsp oil, salt, and pepper
2. Arrange on a baking sheet and roast 15 minutes
3. Season cod with salt, pepper, and dill; place on a separate baking sheet
4. Drizzle with remaining oil and top with garlic and lemon slices
5. Add cod to oven and bake 12–15 minutes until flaky
6. Sauté spinach in a small skillet with a drizzle of oil until wilted; serve alongside cod and sweet potatoes

Ingredients (Serves 2)

• 1/2 lb lean ground turkey: $2.50
• 1 cup brown rice, cooked: $0.80
• 1/2 can black beans: $0.40
• 1/2 avocado, sliced: $0.90
• 1/2 cup corn: $0.50
• 1/4 red onion, diced: $0.15
• 1/4 cup cilantro, chopped: $0.35
• 1 lime: $0.40
• 2 tbsp taco seasoning: $0.30
• 1 tbsp olive oil: $0.10

Instructions

1. Cook brown rice per package directions
2. Heat olive oil in a skillet over medium-high; brown turkey 5 minutes, breaking apart
3. Add taco seasoning and 2 tbsp water; simmer 3 minutes
4. Warm black beans separately
5. Assemble bowls: rice base, turkey, beans, corn, avocado, red onion, and cilantro
6. Squeeze fresh lime juice over top and serve

Ingredients (Serves 2)

• 4 large eggs: $0.80
• 1/4 cup milk: $0.25
• 1 medium bell pepper, diced: $0.90
• 1 cup mushrooms, sliced: $0.75
• 1/2 onion, diced: $0.25
• 1/2 cup spinach: $0.50
• 1/4 cup shredded cheese: $0.60
• 1 tbsp olive oil: $0.10
• Salt and pepper: $0.10
• Side salad (greens, vinaigrette): $1.50

Instructions

1. Preheat oven to 375°F; heat olive oil in an oven-safe skillet over medium-high
2. Sauté bell pepper, mushrooms, and onion 5 minutes until softened; add spinach and cook 1 minute
3. Whisk eggs with milk, salt, and pepper; pour over vegetables
4. Cook on stovetop 3 minutes without stirring until edges begin to set
5. Sprinkle cheese on top; transfer skillet to oven and bake 8–10 minutes until center is set
6. Slide onto cutting board, cut in half, and serve with side salad

Ingredients (Serves 2)

• 8 oz pork tenderloin: $3.50
• 8 oz baby potatoes: $0.90
• 2 cups fresh green beans: $1.20
• 2 tbsp olive oil: $0.20
• 3 cloves garlic, minced: $0.15
• Zest and juice of 1 lemon: $0.40
• 1 tsp dried thyme: $0.10
• Salt and pepper: $0.10

Instructions

1. Preheat oven to 400°F; toss potatoes with 1 tbsp oil, salt, and pepper; roast 20 minutes
2. Season pork with salt, pepper, and thyme; heat remaining oil in a skillet over medium-high
3. Sear pork 3 minutes per side until golden
4. Add garlic, lemon zest, and lemon juice to skillet; transfer to oven
5. Bake 12–15 minutes until internal temperature reaches 145°F
6. In final 8 minutes, add green beans to roasting pan with potatoes
7. Let pork rest 5 minutes before serving with vegetables

Ingredients (Serves 2)

• 6 oz whole wheat pasta: $0.80
• 1 can (15 oz) chickpeas, drained: $0.90
• 2 cups broccoli florets: $1.20
• 1 yellow squash, sliced: $0.80
• 1/2 red onion, sliced: $0.25
• 4 cherry tomatoes, halved: $0.60
• 3 tbsp olive oil: $0.30
• 4 cloves garlic, minced: $0.20
• 1/4 cup vegetable broth: $0.15
• 2 tbsp lemon juice: $0.25
• Salt, pepper, Italian herbs: $0.25

Instructions

1. Cook pasta per package directions; drain and set aside
2. Heat 2 tbsp olive oil in a large skillet over medium-high
3. Sauté broccoli, squash, and red onion 6 minutes until crisp-tender
4. Add garlic and cook 1 minute; stir in chickpeas and tomatoes
5. Add broth, lemon juice, remaining oil, salt, pepper, and Italian herbs
6. Toss in cooked pasta and stir to combine; cook 2 minutes more until heated through

Ingredients (Serves 2)

• 8 oz lean beef sirloin, sliced: $4.00
• 1 cup brown rice, cooked: $0.80
• 2 cups broccoli florets: $1.20
• 1 red bell pepper, sliced: $0.90
• 1 cup snap peas: $0.80
• 3 cloves garlic, minced: $0.15
• 1 tbsp fresh ginger, minced: $0.25
• 2 tbsp low-sodium soy sauce: $0.15
• 1 tbsp sesame oil: $0.30
• 1 tsp cornstarch: $0.10
• 1 tbsp peanut oil: $0.10

Instructions

1. Cook brown rice per package directions
2. Mix soy sauce, sesame oil, and cornstarch in a small bowl
3. Heat peanut oil in a wok over high heat; add beef and cook 3 minutes until browned; remove and set aside
4. Add garlic and ginger; cook 30 seconds until fragrant
5. Add broccoli and bell pepper; stir-fry 4 minutes
6. Add snap peas and cook 2 minutes; return beef to wok; pour sauce over and toss; cook 1 minute until sauce thickens; serve over brown rice

Ingredients (Serves 2)

• 2 chicken breasts (5 oz each): $3.50
• 8 oz mushrooms, sliced: $1.50
• 1/2 cup low-sodium chicken broth: $0.30
• 1/4 cup Greek yogurt: $0.75
• 2 cloves garlic, minced: $0.15
• 1 tbsp olive oil: $0.10
• 1 tsp Dijon mustard: $0.10
• 1 cup cooked brown rice: $0.80
• Fresh thyme: $0.30
• Salt and pepper: $0.10

Instructions

1. Preheat oven to 375°F; season chicken with salt, pepper, and thyme
2. Heat olive oil in an oven-safe skillet over medium-high; sear chicken 4 minutes per side; remove and set aside
3. Add mushrooms to same skillet and cook 5 minutes until golden
4. Stir in garlic and cook 1 minute; add broth and mustard
5. Return chicken to skillet; transfer to oven and bake 12–15 minutes until cooked through
6. Stir in Greek yogurt; serve over brown rice

Ingredients (Serves 2)

• 4 small corn tortillas: $0.60
• 1 can (15 oz) black beans, drained: $0.90
• 1 cup shredded zucchini: $0.60
• 1/2 cup corn: $0.40
• 1/2 cup salsa: $0.50
• 1/4 cup shredded cheddar cheese: $0.60
• 2 cloves garlic, minced: $0.15
• 1 tbsp olive oil: $0.10
• 1 tsp cumin: $0.10
• Fresh cilantro: $0.25

Instructions

1. Preheat oven to 350°F; heat olive oil in a skillet over medium
2. Sauté zucchini and garlic 4 minutes; stir in black beans, corn, and cumin; cook 3 minutes
3. Warm tortillas; divide filling among tortillas and roll tightly
4. Place seam-side down in a baking dish; pour salsa over top
5. Sprinkle cheese on top; cover with foil and bake 20 minutes
6. Garnish with fresh cilantro and serve

Ingredients (Serves 2)

• 2 salmon fillets (5 oz each): $4.50
• 2 tbsp soy sauce: $0.15
• 1 tbsp sesame oil: $0.30
• 1 tbsp rice vinegar: $0.15
• 1 tbsp fresh ginger, minced: $0.25
• 2 cloves garlic, minced: $0.15
• 1 cup bok choy, chopped: $0.80
• 1 cup brown rice, cooked: $0.80
• 1 tsp sesame seeds: $0.15
• Green onion for garnish: $0.25

Instructions

1. Cook brown rice per package directions
2. Mix soy sauce, sesame oil, rice vinegar, ginger, and garlic in a small bowl
3. Place salmon on a parchment-lined baking sheet; brush with half the sauce
4. Bake at 400°F for 12–15 minutes until flaky
5. Heat 1 tbsp of sauce in a skillet over medium-high; sauté bok choy 3 minutes
6. Serve salmon and bok choy over brown rice; drizzle with remaining sauce; garnish with sesame seeds and green onion

Ingredients (Serves 2)

• 1 cup dried lentils, rinsed: $1.20
• 3 cups low-sodium vegetable broth: $0.60
• 1 medium carrot, diced: $0.30
• 1 celery stalk, diced: $0.25
• 1/2 onion, diced: $0.25
• 2 cups fresh spinach: $1.00
• 2 cloves garlic, minced: $0.15
• 1 tbsp olive oil: $0.10
• 1 tsp cumin: $0.10
• 1/4 tsp red pepper flakes: $0.05
• Salt and pepper: $0.10

Instructions

1. Heat olive oil in a large pot over medium; sauté carrot, celery, and onion 5 minutes
2. Add garlic and cook 1 minute until fragrant
3. Add lentils, broth, cumin, and red pepper flakes; bring to boil
4. Reduce heat and simmer 25–30 minutes until lentils are tender
5. Stir in spinach and cook 2 minutes until wilted
6. Season with salt and pepper and serve