12 Cheap Family Dinners That Still Feel Like a Real Meal

Baked ziti

• 1 pound ziti or penne
• 1 (24-ounce) jar marinara
• 15 ounces ricotta
• 2 cups shredded mozzarella

Toss the cooked pasta with sauce and ricotta, top with mozzarella and bake at 375°F until bubbling, about 25 minutes.

Full recipe

Black bean and corn chili

• 2 (15-ounce) cans black beans
• 1 (15-ounce) can diced tomatoes
• 1 cup frozen corn
• 1 onion
• 1 tablespoon chili powder
• 1 teaspoon cumin

Soften the onion, add everything with 1 cup water and simmer 20 minutes. Serve with rice or tortilla chips.

Egg fried rice

• 3 cups cold cooked rice
• 3 eggs
• 1 1/2 cups frozen peas and carrots
• 3 tablespoons soy sauce
• 2 green onions

Scramble the eggs in a hot oiled pan, add the vegetables, then the rice and soy sauce, and stir-fry until hot.

Full recipe

Sheet pan sausage and potatoes

• 1 pound smoked sausage, sliced
• 2 pounds potatoes, cubed
• 2 bell peppers
• 2 tablespoons oil
• 1 teaspoon garlic powder

Toss and roast at 425°F for 30 to 35 minutes, stirring once, until the potatoes are crisp.

Full recipe

Loaded potato soup

• 3 pounds potatoes
• 1 onion
• 4 cups broth
• 1 cup milk
• 1 cup shredded cheddar

Simmer the potatoes and onion in broth until soft, mash partly, stir in milk and cheese. Top with green onions.

Chicken thigh and rice skillet

• 1 1/2 pounds bone-in chicken thighs
• 1 1/2 cups long-grain rice
• 3 cups chicken broth
• 1 onion
• 1 teaspoon paprika

Brown the thighs, remove, toast the rice with the onion, add broth, nestle the chicken back in, cover and bake at 350°F for 35 to 40 minutes, until the chicken reaches 165°F.

Pasta e fagioli

• 1 cup small pasta
• 1 (15-ounce) can cannellini beans
• 1 (15-ounce) can crushed tomatoes
• 4 cups broth
• 1 carrot
• 1 onion

Simmer the vegetables in broth and tomatoes for 10 minutes, add the pasta and beans and cook until tender.

Bean and cheese quesadillas

• 1 (15-ounce) can refried beans
• 2 cups shredded cheese
• 8 flour tortillas
• Salsa

Spread beans on half of each tortilla, add cheese, fold and toast in a dry skillet 2 to 3 minutes per side.

Ground beef and broccoli

• 1 pound ground beef
• 4 cups broccoli florets
• 1/3 cup soy sauce
• 2 tablespoons brown sugar
• 2 garlic cloves

Brown the beef, add the broccoli and a splash of water, cover 3 minutes, then add the sauce. Serve over rice.

Full recipe

Breakfast-for-dinner frittata

• 8 eggs
• 1/2 cup milk
• 2 cups leftover vegetables
• 1 cup shredded cheese

Cook the vegetables in an oven-safe skillet, pour over the beaten eggs and milk, top with cheese and bake at 375°F for 15 to 18 minutes.

Full recipe

Lentil sloppy joes

• 1 cup red or brown lentils
• 1 (15-ounce) can tomato sauce
• 2 tablespoons ketchup
• 1 tablespoon brown sugar
• 1 onion
• Hamburger buns

Simmer the lentils in 2 cups water until tender, then add the onion and sauces and cook until thick. Pile onto buns.

Garlic butter noodles with peas

• 1 pound spaghetti
• 4 tablespoons butter
• 4 garlic cloves
• 1 1/2 cups frozen peas
• 1/2 cup Parmesan

Toss the hot pasta and peas with garlic butter, Parmesan and a splash of pasta water.

Full recipe