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6 Budget-Friendly Meals to Make Ahead: Easy Dinner Prep Recipes for Busy Parents

In today’s fast-paced world, busy parents often find it challenging to prepare healthy, delicious, and budget-friendly meals for their families. With a bit of planning and clever meal prep, you can create a selection of scrumptious meals that can be made ahead of time, ensuring that your evenings are less hectic. Here are six easy dinner prep recipes that won’t break the bank and will keep your family satisfied throughout the week.

1. Chickpea Curry

Chickpea curry is not only economical but also vegan and packed with protein.

Ingredients:

• 2 cans of chickpeas, drained and rinsed
• 1 can of coconut milk
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 2 tablespoons of curry powder
• 1 can of chopped tomatoes
• Salt and pepper to taste
• Fresh coriander for garnish (optional)

Method:

1. In a large saucepan, sauté the onion and garlic until soft.
2. Add in the curry powder and stir for a minute until fragrant.
3. Pour in the chopped tomatoes, coconut milk, and chickpeas. Bring to a simmer.
4. Season with salt and pepper. Simmer for 20 minutes until thickened.
5. Cool, then portion into containers. Serve with rice or naan.

2. Vegetable Stir-Fry with Rice

A vegetable stir-fry is a quick, adaptable option that uses whatever veggies you have on hand, making it a perfect way to reduce food waste and save money.

Ingredients:

• 2 cups of mixed vegetables (frozen or fresh)
• 2 cups of cooked rice
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 teaspoon of ginger, grated
• 2 spring onions, chopped

Method:

1. Heat sesame oil in a large wok or frying pan over medium heat.
2. Add the ginger and stir briefly before adding the mixed vegetables. Cook until tender.
3. Stir in the cooked rice and soy sauce, mixing well.
4. Sprinkle with chopped spring onions before serving.
5. Cool, then divide into containers.

3. Slow-Cooked Chilli Con Carne

This hearty chilli is perfect for batch cooking, and it gets even better when reheated the next day.

Ingredients:

• 500g of minced beef or turkey
• 1 can of kidney beans
• 1 can of chopped tomatoes
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 tablespoons of chilli powder (adjust to taste)
• Salt and pepper to taste

Method:

1. In a slow cooker, brown the minced meat in a pan, then add the onion and garlic until soft.
2. Transfer to the slow cooker and add the chopped tomatoes, kidney beans, chilli powder, salt, and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Cool, portion, and serve with rice or tortilla chips.

4. Baked Pasta with Cheese and Broccoli

This cheesy pasta dish is a family favourite that’s easy to prepare and freezes well.

Ingredients:

• 400g pasta (penne or fusilli)
• 300g broccoli florets
• 200g grated cheese
• 400ml béchamel sauce (store-bought or homemade)
• 2 clove of garlic, minced
• Salt and pepper to taste

Method:

1. Preheat the oven to 180°C (160°C for fan ovens).
2. Cook the pasta according to package instructions, adding the broccoli for the last 2-3 minutes.
3. Drain and mix with béchamel sauce, half of the cheese, and garlic, then season with salt and pepper.
4. Transfer to a baking dish and top with remaining cheese.
5. Bake for 30 minutes until golden and bubbling. Cool, then cut into portions.

5. Lentil Soup

A warming lentil soup is nutritious and filling, perfect for cold evenings and can be made in large batches.

Ingredients:

• 250g dried lentils, rinsed
• 1 large onion, chopped
• 2 carrots, diced
• 1 celery stick, diced
• 2 cloves of garlic, minced
• 1 can of chopped tomatoes
• 1 litre vegetable stock
• Salt and pepper to taste
• A splash of vinegar (optional)

Method:

1. In a large pot, sauté the onion, carrots, celery, and garlic until softened.
2. Add the lentils, chopped tomatoes, and vegetable stock. Bring to a boil, then reduce to a simmer.
3. Cook for 30-40 minutes until the lentils are tender.
4. Season with salt, pepper, and a splash of vinegar before serving.
5. Cool and store in portions in the fridge or freezer.

6. Stuffed Peppers

Stuffed peppers are a great way to use leftover rice or quinoa while being visually appealing and nutritious.

Ingredients:

• 4 bell peppers, halved and deseeded
• 1 cup cooked rice or quinoa
• 1 can of black beans, drained and rinsed
• 1 can of corn, drained
• 1 teaspoon cumin
• 200g cheese, grated (optional)
• Salt and pepper to taste

Method:

1. Preheat the oven to 200°C (180°C for fan ovens).
2. In a bowl, mix the cooked rice or quinoa, black beans, corn, cumin, salt, pepper, and half the cheese.
3. Pack the mixture into the halved bell peppers and place them in a baking dish. Top with remaining cheese.
4. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until the peppers are tender.
5. Cool, then store in individual containers.

Conclusion

Preparing meals ahead of time not only saves you money but also ensures your family enjoys nutritious home-cooked dinners despite busy schedules. By incorporating these six simple and budget-friendly recipes into your meal prep routine, you can reclaim your evenings, share delicious meals, and spend more quality time with your loved ones. Happy cooking!