Dietitian-approved meals under $5 per serving

Everywhere you look, the price of a proper meal seems to be rising. Food prices rose 5.8% last year, according to the U.S. Department of Agriculture. So it’s no wonder that many people are looking for ways to save money.

Fast-food chains are cashing in on budget-conscious diners. Some popular chains offer great value meals at affordable prices. Apparently, $5 is the new magic number for lunch and dinner bills, according to a report from Axios .

But you don’t have to drive there to get a satisfying meal at a low price.

We asked MyFitnessPal nutritionists to share their favorite recipes for quick, easy, healthy, homemade meals for under $5.

Here’s a full day of nutritionist-curated meals that won’t break the bank and support your macro and calorie goals for the day. They’re easy and affordable, with less than six ingredients each (excluding spices).

Find more home cooking inspiration in the MyFitnessPal app, which has over 2,000 recipes!

NOTE: The exact cost per serving will vary based on your region, where you shop, and the specific brands and items you purchase.

breakfast

The total cost of this recipe is $6.55 and the cost per serving is only $3.27!

Sweet Potato Beet Hash with Egg

Number of copies: 2

raw material:

• 2 cups diced sweet potatoes (2 medium sweet potatoes) ($1.98)
• 2 cups beet cubes (1 pound beets) ($3.49)
• 2 tsp. Dried sage ($0.48)
• 2 tsp. Olive oil ($0.14)
• 2 large eggs ($0.46)

route:

1. Steam the pot and put the sweet potato and beet cubes into the steamer. Steam vegetables in boiling water for about 10 minutes or until tender. Transfer vegetables to a large bowl and cool until no longer steaming.
2. Stir sage into sweet potato mixture.
3. In a large nonstick or seasoned cast-iron skillet, drizzle with olive oil and heat over medium-high heat. When the pot is hot, add the sweet potato mixture and stir once or twice for about 4 minutes. Spread the hot vegetables into the pan and press gently to form an even layer.
4. Make an indentation in the vegetables on each side of the pan and crack an egg into each indentation. Reduce heat to medium-low. Cover and cook (don’t disturb) until the whites are set and the yolks are still runny, about 4-5 minutes. If you want firmer eggs, use a spatula to flip the eggs with the beets underneath and cook for another minute.
5. Serve immediately, optionally with a drizzle of hot sauce.

Nutritional information:

Per serving: Calories: 373; Total fat: 9 grams; Sodium: 267 mg; Total carbohydrates: 61 grams; Dietary fiber: 13 grams; Sugar: 22 grams; Protein: 13 grams

Lunch

Smash Burger Tacos

The total price for this satisfying lunch was only $2.55.

Servings: 1 | Servings: 2 Tacos

raw material:

• 4 ounces ground turkey ($1.08)
• 2 tortillas ($0.16)
• 2 ounces sliced ​​or shredded cheddar cheese ($0.74)
• 1 ounce pickle slices ($0.21)
• ½ cup shredded lettuce ($0.08)
• 2 tablespoons salsa ($0.28)

route:

1. Season the ground turkey with salt and pepper and divide in half. Roll each half into 2-inch balls.
2. Place a nonstick pan over medium heat and place the turkey ball in the center. Place tortillas over turkey balls. Use a spatula to press the tortilla down until the turkey is flat. (It is important that the turkey is flat so that it is fully cooked.)
3. Cook for 3 minutes, then flip. Add cheese to turkey and cook, covered, until cheese is melted, about one minute. Remove from heat and add 2 pickle slices, half of the chopped lettuce, and 1 tablespoon salsa.
4. Repeat this process with remaining ingredients.
5. Fold like a taco and enjoy.

Nutritional information:

Per serving: Calories: 309; Total fat: 21 grams; Sodium: 569 mg; Total carbohydrates: 12 grams; Dietary fiber: 2 grams; Sugar: 2 grams; Protein: 18 grams

dinner

Whole Wheat Pesto Pasta with Chicken Sausage and Vegetables

The total cost of dinner for four people was $13. On the 24th, the meal was a steal at $3.31 per portion.

Number of copies: 4

raw material:

• 8 ounces whole wheat pasta ($0.72)
• 1 teaspoon olive oil ($0.07)
• 12 oz. Chicken Sausage ($5.52)
• ½ cup store-bought pesto ($1.94)
• 7.5 cups fresh spinach ($1.50)
• 1 pint cherry tomatoes, halved ($3.49)

route:

1. Bring a pot of water to a boil and cook the pasta according to package directions. Reserve about 1/4 cup of the pasta cooking water.
2. While the pasta is cooking, add the olive oil to a nonstick skillet and place over medium heat. Add sausage and cook until cooked through and starting to brown, about 5 minutes.
3. Add spinach and tomatoes and continue cooking until spinach is wilted and tomatoes are slightly soft.
4. Stir in cooked pasta and pesto. If you want a thicker sauce, add the reserved pasta cooking liquid a tablespoon at a time and stir until you reach your desired consistency. Divide into 4 bowls and serve.

Nutritional information:

Per serving: Calories: 572; Total fat: 40 grams; Sodium: 684 mg; Total carbohydrates: 47 grams; Dietary fiber: 7 grams; Sugar: 5 grams; Protein: 34 grams

dessert

Three-ingredient mango sherbet

The total cost of this recipe is $9.57, or just $1.20 per delicious serving.

Servings: 8 | Serving Size: 1/2 cup/75 grams

raw material:

• 2 large 20 oz (550 g) ripe mangoes ($5.98)
• 1 can (13.5 fl oz/400 ml) coconut milk ($2.79)
• Juice and zest of 1/2 orange ($0.40)
• 2 tablespoons honey (optional) ($0.40)

route:

1. Place the mango on a cutting board with the long side facing you. Cut off the right side of one of the mangoes, avoiding the hard core that runs down the center of the fruit. Turn the mango over and cut off the other side from the flat core in the middle. Cut the mango flesh into 1-inch-wide slices. Trim off the peel and discard. Cut the flesh off the top and bottom of the fruit and add to the blender. Repeat with the other mango. Abandon the pit.
2. Add coconut milk, orange juice and orange zest to blender. Stir until smooth. Pour through a fine-mesh sieve into a freezable baking dish or non-reactive metal baking dish and freeze until solid, about 5 hours.
3. Let the frozen mixture sit at room temperature for 5-10 minutes. Break the mixture into chunks with a fork and add to the blender. Stir, stopping the mixer once or twice and using a rubber spatula or wooden spoon to move the frozen mass around until all the mixture is smooth and the ice crystals have broken up. Serve immediately or store in an airtight container for up to 2 months. If the sherbet is too hard to scoop, soften it a bit at room temperature.

Nutritional information:

Per serving: Calories: 144; Total fat: 8g; Saturated fat: 7g; Monounsaturated fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 19g; Dietary fiber: 1g; Sugar: 15g; Protein: 1g