10 Healthy Dinner Recipes Under $10 Ready in 30 Minutes

Busy weeknights can make dinner a challenge, especially when trying to stay healthy and keep costs down. Here are 10 delicious dinner recipes that are quick, budget-friendly, and can be whipped up in just 30 minutes. Say goodbye to takeout and hello to home-cooked meals that won’t break the bank!

Chickpea and Spinach Curry

This Chickpea and Spinach Curry is a quick and easy dish that packs a punch of flavor. It’s creamy, mildly spiced, and loaded with protein-rich chickpeas and nutritious spinach, making it a heartwarming meal for any day of the week.

The preparation is simple and can be completed in about 30 minutes, perfect for a weeknight dinner. Serve it over rice or with warm naan for a satisfying and budget-friendly meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons curry powder
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a pan over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional minute.
3. Add the curry powder, mixing well before adding the diced tomatoes and chickpeas. Let it simmer for 5 minutes.
4. Pour in the coconut milk and stir, then add the spinach, cooking until wilted.
5. Season with salt and pepper. Serve hot, garnished with fresh cilantro, alongside rice or naan.

Quinoa and Black Bean Stuffed Peppers

Quinoa and black bean stuffed peppers are a fantastic way to enjoy a healthy and satisfying meal that’s packed with flavor. The combination of nutty quinoa and hearty black beans creates a perfect filling that pairs wonderfully with the sweetness of roasted bell peppers. This dish is not just tasty; it’s also extremely simple to prepare, making it an ideal option for a quick weeknight dinner.

Each bite brings together vibrant spices and fresh ingredients, offering a delightful mix of textures. Plus, these stuffed peppers are budget-friendly, using ingredients easily found in any grocery store. Let’s get cooking!

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup chopped fresh cilantro
• 1 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them cut-side up in a baking dish.
2. In a large bowl, combine cooked quinoa, black beans, corn, cumin, chili powder, salt, pepper, diced tomatoes, and cilantro. Mix well until all ingredients are evenly distributed.
3. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. If desired, top with shredded cheese.
4. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
5. Garnish with extra cilantro before serving. Enjoy your delicious and healthy stuffed peppers!

Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos are a delicious and satisfying option for a quick dinner. The natural sweetness of the roasted sweet potatoes pairs perfectly with the creamy black beans, creating a tasty and nutritious meal. Plus, these tacos are super easy to whip up in just 30 minutes, making them a perfect choice for busy weeknights.

Topped with fresh avocado, crunchy veggies, and zesty lime, these tacos are not only healthy but also pack a punch of flavor. Enjoy them as a light dinner or serve them at your next gathering for a delightful meal that everyone will love!

Ingredients

• 1 large sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 corn tortillas
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 1 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions

1. Preheat your oven to 425°F (220°C). Toss the diced sweet potato with olive oil, chili powder, cumin, salt, and pepper in a bowl. Spread them on a baking sheet in a single layer.
2. Roast the sweet potatoes in the oven for 20 minutes, or until tender and slightly caramelized, stirring halfway through.
3. While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat until heated through.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
5. Assemble the tacos by placing a spoonful of roasted sweet potatoes and black beans on each tortilla. Top with avocado slices, red onion, and cilantro.
6. Serve with lime wedges on the side for an extra kick!

Vegetable Stir-Fry with Tofu and Rice

This Vegetable Stir-Fry with Tofu and Rice is a quick and nutritious meal that’s bursting with flavor. The combination of vibrant vegetables and protein-packed tofu makes it a satisfying option for any weeknight dinner. Plus, it’s super easy to whip up in just 30 minutes, making it perfect for those busy nights.

 

Ingredients

• 1 cup jasmine rice
• 2 tablespoons vegetable oil
• 1 block (14 oz) firm tofu, cubed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup snap peas
• 2 cups baby spinach
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions

1. Cook the Rice: In a medium pot, cook jasmine rice according to package instructions and set aside.
2. Prepare the Tofu: Heat vegetable oil in a large skillet over medium heat. Add cubed tofu and cook until golden brown on all sides, about 7-10 minutes. Remove and set aside.
3. Sauté the Vegetables: In the same skillet, add garlic and ginger, sauté for about 1 minute. Then add bell peppers and snap peas. Cook until the vegetables are tender, about 5 minutes.
4. Add Spinach: Stir in baby spinach and cooked tofu. Pour in soy sauce and sesame oil, and mix well to coat everything evenly. Cook for an additional 2 minutes.
5. Serve: Fluff the rice and serve the stir-fry over a bed of rice. Season with salt and pepper to taste.

 

One-Pan Lemon Garlic Chicken and Vegetables

One-Pan Lemon Garlic Chicken and Vegetables is a delicious and wholesome dinner option that combines tender chicken with fresh veggies. It’s bright, tangy, and packed with flavor, making it a perfect weeknight meal that your family will love.

This recipe is super easy to make, requiring just a single pan and about 30 minutes of your time. The lemon and garlic infuse the chicken and veggies with a refreshing taste, while the whole dish comes together with minimal fuss. Plus, it’s a budget-friendly recipe that doesn’t skimp on flavor!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cup green beans, trimmed
• 1 cup diced bell peppers (any color)
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix the olive oil, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper. Add the chicken breasts and marinate for at least 10 minutes.
3. On a large baking sheet, arrange the marinated chicken breasts. Scatter the cherry tomatoes, green beans, and bell peppers around the chicken.
4. Drizzle any remaining marinade over the vegetables. Bake for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
5. Garnish with fresh parsley before serving. Enjoy your flavorful one-pan meal!

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles with pesto and cherry tomatoes are a fantastic way to enjoy a light, fresh meal without sacrificing flavor. This dish is packed with vibrant colors and tastes, featuring the earthy notes of pesto combined with sweet, juicy cherry tomatoes. It’s not only simple to make, but it’s also a great way to sneak in some veggies while keeping it budget-friendly.

In just about 30 minutes, you can whip up this delicious dinner that’s perfect for busy weeknights. Plus, it’s a great option for anyone looking to eat healthily without spending too much time in the kitchen. The combination of the creamy pesto and the crisp zucchini creates a delightful texture that will leave you craving more!

Ingredients

• 2 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Prepare the Zucchini: Using a spiralizer, create zucchini noodles. Set them aside.
2. Sauté the Cherry Tomatoes: In a large skillet, heat olive oil over medium heat. Add the cherry tomatoes and sauté for about 3-4 minutes until they start to soften.
3. Add the Zucchini Noodles: Stir in the zucchini noodles and cook for another 2-3 minutes, just until they are tender but still slightly firm.
4. Mix in Pesto: Remove the skillet from heat and stir in the basil pesto until the noodles are evenly coated.
5. Season and Serve: Season with salt and pepper to taste. Plate the dish and garnish with fresh basil leaves before serving.

Spaghetti Aglio e Olio with Spinach

Spaghetti Aglio e Olio is a timeless Italian dish that’s both simple and satisfying. With its garlic-infused olive oil and al dente pasta, it provides a delightful combination of flavors. Adding spinach not only boosts the nutritional value but also gives the dish a vibrant green touch that enhances its appeal.

This recipe is incredibly quick to prepare, making it perfect for busy weeknights. In just 30 minutes, you can whip up this flavorful meal that is both light and filling. Plus, it’s budget-friendly, allowing you to enjoy a tasty dinner without breaking the bank!

Ingredients

• 8 oz spaghetti
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 4 cups fresh spinach
• Salt and pepper to taste
• Freshly grated Parmesan cheese, for serving

Instructions

1. Cook the Spaghetti: In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. Prepare the Garlic Oil: In a large skillet over medium heat, add olive oil. Once hot, add the sliced garlic and red pepper flakes. Sauté until the garlic is golden, about 2 minutes, being careful not to burn it.
3. Add Spinach: Stir in the fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.
4. Combine: Add the drained spaghetti to the skillet, tossing to coat in the garlic oil. If the pasta seems dry, add a bit of the reserved pasta water until desired consistency is reached.
5. Serve: Plate the spaghetti and top with freshly grated Parmesan cheese. Enjoy your delicious Spaghetti Aglio e Olio with Spinach!

Lentil Soup with Carrots and Celery

This hearty lentil soup is packed with flavor and nutrition, making it a fantastic option for a quick dinner. With tender carrots and crisp celery, it offers a warming taste that’s both comforting and satisfying. Plus, it’s super easy to whip up in just 30 minutes, perfect for those busy weeknights.

The combination of lentils and vegetables creates a rich, wholesome dish that feels indulgent without breaking the bank. Enjoy it with some crusty bread for a complete meal that everyone will love!

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the rinsed lentils, vegetable broth, cumin, and smoked paprika. Bring to a boil.
4. Reduce heat and let it simmer for about 20 minutes, or until lentils are tender.
5. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.

Baked Salmon with Asparagus and Brown Rice

Baked salmon with asparagus and brown rice is a delightful meal that’s both nutritious and easy to prepare. The salmon is flaky and tender, complemented by the crispness of the asparagus. This dish is not only healthy but also packed with flavor, making it an excellent choice for a quick weeknight dinner.

The best part? You can whip this up in around 30 minutes! With minimal prep and cooking time, it’s a hassle-free way to enjoy a balanced meal without breaking the bank.

Ingredients

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 1 cup brown rice
• 2 tablespoons olive oil
• 1 lemon, sliced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cook the brown rice according to package instructions.
3. On a baking sheet, place the salmon fillets and asparagus. Drizzle with olive oil, and sprinkle with minced garlic, salt, and pepper. Lay lemon slices on top of the salmon.
4. Bake in the oven for about 15-20 minutes, or until the salmon is cooked through and the asparagus is tender.
5. Serve the baked salmon and asparagus over a bed of brown rice. Garnish with fresh parsley before enjoying!

Mediterranean Chickpea Salad

The Mediterranean Chickpea Salad is a fresh and vibrant dish that’s perfect for a quick dinner. It’s packed with protein from chickpeas and bursting with flavors from tomatoes, cucumbers, and olives. This salad is as simple to make as it is delicious, making it an ideal choice for busy weeknights.

Not only does it come together in about 30 minutes, but it’s also budget-friendly and can be easily customized with your favorite veggies. Tossed in a zesty dressing, this salad is a delightful way to enjoy healthy eating without breaking the bank.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup black olives, sliced
• 1 red bell pepper, diced
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, black olives, red bell pepper, and feta cheese.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and gently toss to combine all ingredients.
4. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
5. Enjoy your refreshing Mediterranean Chickpea Salad!