20 Dinners That Cost About $5 Each

Why $5 Dinners Matter in 2025

Grocery prices keep rising. Yet five dollar dinners prove you can still feed four people for pocket change. This guide lists 20 tested meals, each with a cost breakdown, quick method, and flavor tips. Apply one plate tonight. Then redirect your weekly savings toward bigger goals like debt payoff or cash-cushion building.

#1 Chickpea Curry & Rice — $3.50 Total

• 2 cans chickpeas – $1.20
• 1 cup rice – $0.40
• Curry paste + veg – $1.40
• Spices – $0.50

Method. Simmer chickpeas with curry paste and veggies for 15 minutes. Cook rice in a separate pan. Serve with lemon wedges.

Savings tip: buy curry paste in bulk; freeze leftovers in ice-cube trays.

#2 Black-Bean Quesadillas — $4.00

• 8 flour tortillas – $1.20
• 2 cans black beans – $1.00
• 1 cup shredded cheese – $1.80

Mash beans with salsa, spread on tortillas, top with cheese. Grill 3 minutes each side.

#3 Sheet-Pan Sausage & Veg — $4.50

• 1 lb chicken sausage – $2.75
• 1 lb frozen mixed veg – $1.50
• Oil + spices – $0.25

Toss, roast at 425 °F for 18 minutes. Zero clean-up.

#4 Lentil Bolognese — $3.70

• 1½ cups dry lentils – $0.90
• 28 oz crushed tomatoes – $1.30
• 1 lb spaghetti – $0.80
• Aromatics – $0.70

Simmer lentils in tomato sauce 20 minutes. Serve over pasta.

#5 Veg Fried Rice — $2.30 Total

• 3 cups cold cooked rice – $0.60
• 1 cup frozen mixed veg – $1.00
• 2 eggs – $0.50
• Soy + oil + garlic – $0.20

Method. Heat oil in a large skillet. Scramble eggs; remove. Stir-fry veg 3 min. Add rice, soy, and eggs. Fry 2 more minutes.

Savings tip: Freeze leftover rice in 1-cup bags for lightning-fast dinners.

#6 Tuna-Melt English Muffins — $4.40

• 2 cans tuna – $2.00
• 4 English muffins – $1.20
• 4 cheese slices – $1.20

Toast muffins. Mix tuna with a spoon of mayo. Top each half with tuna and cheese. Broil 2 minutes until bubbly.

Protein swap: Use canned salmon when on sale—cost rises only $0.40.

#7 Potato-Leek Soup + Toast — $4.00

• 2 lb potatoes – $1.60
• 2 leeks – $1.40
• 4 cups broth + 1 cup milk – $1.00

Sauté sliced leeks. Add diced potatoes and broth. Simmer 20 min. Blend half, return, add milk, warm 2 min. Serve with toast.

Flavor boost: Sprinkle cheap cheddar ends for richness.

#8 BBQ Chickpea Sandwiches — $4.40

• 2 cans chickpeas – $1.20
• ¾ cup BBQ sauce – $0.80
• 4 hamburger buns – $1.40
• Quick slaw veg – $1.00

Drain chickpeas; smash lightly. Warm with BBQ sauce 5 min. Pile onto buns. Top with crunchy slaw.

Time-saver: Use pre-shredded coleslaw mix when discounted.

#9 One-Pot Peanut Noodles — $3.90

• 1 lb spaghetti – $0.80
• 1 cup frozen stir-fry veg – $1.20
• Peanut-soy sauce – $1.20
• Peanuts + lime – $0.70

Boil pasta with veg; drain all but ½ cup water. Stir in peanut sauce. Garnish with crushed peanuts and lime.

Nutrition: Add a fried egg for 6 g extra protein per serving.

#10 Baked Ziti with White Beans — $4.80

• 1 lb ziti – $0.80
• 2 cans cannellini beans – $1.40
• 24 oz marinara – $1.30
• 1 cup shredded mozzarella – $1.30

Combine cooked pasta, beans, and sauce. Top with cheese. Bake 20 min at 375 °F.

Bulk tip: Freeze half for a future zero-cook night.

#11 Sweet-Potato & Black-Bean Tacos — $4.80

• 2 lb sweet potatoes – $1.80
• 1 can black beans – $0.60
• 8 corn tortillas – $1.20
• Taco toppings – $1.20

Roast cubed sweets with cumin 25 min. Warm beans. Assemble tacos with salsa and yogurt.

Cost cutter: Swap tortillas for homemade oat flatbreads—saves $0.40.

#12 Egg Fried Ramen — $3.50

• 4 packs ramen noodles – $1.20 (discard flavor)
• 4 eggs – $1.00
• 1 cup frozen veg – $1.00
• Soy/sesame oil – $0.30

Boil noodles 2 min; drain. Stir-fry veg, eggs, then noodles. Splash soy and sesame.

Market hack: Buy ramen by the case and cut per-pack cost to $0.22.

#13 Garlic Butter Tilapia + Rice — $4.60

• 1 lb frozen tilapia – $3.60
• 1 cup rice – $0.40
• Butter, garlic, lemon – $0.60

Pan-sear thawed fillets 3 min per side in garlic butter. Serve over rice with lemon.

Upgrade: Substitute brown rice; cost +$0.10, fiber +2 g.

#14 Chili Mac — $4.80

• 1 lb macaroni – $0.80
• 1 lb ground turkey – $2.00
• Beans & tomatoes – $1.20
• Cheddar – $0.80

Brown turkey. Add beans, tomatoes, and dry pasta plus water. Simmer 12 min. Top with cheese.

Meatless swap: Use red lentils and save $1.40.

#15 Spinach & Feta Frittata — $4.65

• 8 eggs – $2.00
• 10 oz frozen spinach – $0.90
• 4 oz feta – $1.50
• Onion – $0.25

Sauté onion and spinach. Add beaten eggs and feta. Cook 5 min then broil 3 min until set.

Leftover hack: Slice cold frittata into lunch sandwiches.

#16 Budget Chicken Stir-Fry — $4.20

• 1 lb chicken thighs – $2.20
• 1 cup frozen veg – $1.20
• Rice – $0.40
• Stir-fry sauce – $0.40

Cook chicken strips, add veg, then sauce. Serve over rice.

Portion control: Slice thighs thin; meat stretches across four bowls.

#17 Pinto-Bean Burrito Bowls — $4.00

• 2 cans pinto beans – $1.00
• 1 cup rice – $0.40
• 1 cup corn & salsa – $1.20
• Toppings (cheese, lettuce) – $1.40

Layer rice, beans warmed with salsa, corn, toppings. Family chooses extras.

Batch idea: Prep rice and beans Sunday; reheat bowls all week.

#18 Tomato & White-Bean Gratin — $3.70

• 2 cans white beans – $1.40
• 1 can diced tomatoes – $0.80
• Breadcrumbs + Parmesan – $1.20
• Herbs – $0.30

Mix beans and tomatoes in a baking dish. Top with herbed crumbs and parm. Bake 15 min until golden.

Flavor flare: Add a dash of smoked paprika for depth.

#19 Cabbage Stir-Fry Noodles — $2.40

• 1 lb noodles – $0.80
• ½ head cabbage – $0.60
• Carrot & onion – $0.60
• Sauce & sesame – $0.40

Stir-fry cabbage and veg 5 min. Add cooked noodles and sauce. Toss. Sprinkle sesame.

Cost note: A single cabbage yields two dinners—store half for slaw.

#20 Mini BBQ Meatloaves + Veg — $3.80

• 1 lb ground turkey – $2.00
• ½ cup oats – $0.20
• ½ cup BBQ sauce – $0.60
• 1 lb frozen veg side – $1.00

Mix turkey, oats, half the BBQ sauce. Pack into muffin tin. Glaze with remaining sauce. Bake 18 min at 375 °F. Steam veg while baking.

Portion plus: Mini loaves freeze great—double batch on sale weeks.

Stretch Your Grocery Budget Further

Small wins compound. Cooking these five dollar dinners four nights a week trims about $100 monthly from an average food bill. Funnel that surplus into your debt-snowball payment or an emergency fund. Future-you will thank present-you.

Dr. Hadd Full Professor of Mathematics

Prof. Dr. S. Hadd, an expert in financial mathematics, simplifies complex finance concepts, empowering readers with actionable insights for smart money management. This blog represents my personal opinions and not the views of my employer.

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