Easy, Go-To Dinners Your Family Will Love

Dinner doesn’t have to be complicated—or pricey—to be good. In fact, some of the best family meals are the simplest ones. With food costs on the rise, it helps to have a few reliable recipes that are budget-friendly, kid-approved and quick to pull together.

The good news is that cooking at home is still one of the best ways to save money and feed your family well. Whether you’re navigating rising prices or just trying to make your grocery runs stretch a little farther, the key is planning meals that are affordable, flexible and—most importantly—ones your family will actually eat.

These are a few of our favorite go-to dinners that are inexpensive, easy to prep and endlessly adaptable. And yes, they’ve all passed the picky-eater test.

Chili

There’s a reason chili shows up in just about every budget recipe roundup—it checks all the boxes. It’s easy to make, easy to freeze and works just as well on its own as it does served over spaghetti, hot dogs or baked potatoes.

With higher meat prices, I’ve found myself leaning even more on beans and using less ground beef. For chili, sometimes I swap the meat for all beans and other times I cut the amount of ground beef in half. It still tastes hearty and satisfying, and my kids don’t miss the extra meat. I also like doubling the recipe and freezing leftovers in quart-size bags for quick dinners down the road.

Don’t underestimate what chili can become the next day: taco salad, chili-topped nachos or even a baked potato bar.

3 Bean Chili

• 2 tablespoons olive oil
• 2 cups chopped yellow onion (from 1 large onion)
• 2 cups chopped poblano chiles (from 2 large chiles)
• 1 1/2 pounds ground sirloin
• 4 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 (6-ounce) can no-salt-added tomato paste
• 2 tablespoons finely chopped garlic
• 1 (15-ounce) can black beans
• 1 (15-ounce) can pinto beans
• 1 (15-ounce) can dark red kidney beans
• 1 (28-ounce) can diced fire-roasted tomatoes
• Toppings: sour cream, shredded cheese, cilantro, candied jalapeños, lime wedges

1. Heat oil in a large Dutch oven over medium-high. Add onion and chiles, and cook, stirring occasionally, until chiles are softened and onion is translucent, about 5 minutes.
2. Add ground sirloin to onion mixture in Dutch oven. Cook, stirring occasionally, until meat is crumbly, 4 to 5 minutes. Add chili powder, cumin, smoked paprika, kosher salt, coriander and oregano. Cook, stirring constantly, until spices are toasted and fragrant, about 1 minute. Add tomato paste and chopped garlic; cook, stirring constantly, until tomato paste darkens and garlic is fragrant, about 1 minute more.
3. Drain and rinse cans of beans. Stir beans, tomatoes and 2 cups water into Dutch oven; bring mixture to a boil over medium-high. Reduce heat to medium-low and cover. Simmer until slightly thickened, about 15 minutes. Remove from heat and let cool slightly. Divide evenly among bowls then top as desired.

Rotisserie Chicken

Rotisserie chicken is one of my favorite dinner shortcuts. And buying a cooked rotisserie chicken is often cheaper than buying a whole, raw chicken from the grocery store. Plus, the convenience can’t be beat, especially during those first few weeks of school when dinner needs to be fast.

I like to buy two chickens: one to serve right away with rice and a vegetable, and one to shred and use throughout the week. With just a few seasonings or sauces, you can turn that chicken into tacos, quesadillas, wraps, pizza toppings or rice bowls.

Here’s one of my favorite ways to use leftover chicken—especially if you have kids who like to be in charge of their own meals. It’s a build-your-own pizza night that’s fun, fast and frugal. Tip: The Trader Joe’s pizza dough is delicious and easy to use. Or if you’re out of dough or don’t have any crusts around, use a tortilla! Give each kid a tortilla to make their own personal pizza.

Chicken Bruschetta Pizza

• 1 cup chopped cooked chicken
• 2 tomatoes, seeded and chopped
• 2 cloves garlic, chopped
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• 1 large, prebaked pizza crust
• 1 tablespoon olive oil
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1/4 cup chopped fresh basil

1. Heat oven to 450 degrees.
2. Combine chicken, tomatoes, garlic, balsamic vinegar and salt and pepper in bowl.
3. Brush olive oil over pizza crust. Bake 3 minutes; remove from oven. Top with chicken mixture and mozzarella cheese. Bake 7 to 9 minutes or until cheese is melted and bubbly.
4. Once out of oven, top with Parmesan cheese and fresh basil. Cut into slices.

Beans

Beans are still one of the most budget-friendly ingredients out there. Even with grocery prices up, dried or canned beans are an inexpensive way to build a meal that’s full of fiber and protein.

I’ve learned that kids are more likely to eat beans if they’re presented in familiar ways: as nachos, burritos, burgers or even bean and cheese quesadillas. Two of my family’s go-to meatless dinners are mixed bean soup with cornbread and these bean and cheese burritos.

The burritos are one of those dinners that checks all the boxes: cheap, filling and freezer friendly. Start with the basics—beans, rice, cheese and salsa—then add whatever vegetables or protein you have on hand. Add spinach, roasted sweet potatoes or corn, depending on what’s in the fridge.

You can make a big batch, wrap them in foil and freeze for future lunches or dinners. And if your kids are anything like mine, they’ll enjoy building their own burritos, even if they only add cheese and a suspiciously small scoop of beans.

Cheesy Bean and Rice Burritos

• 1 (15-ounce) can pinto or black beans, drained and rinsed
• 1 cup cooked rice
• ½ cup salsa
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 cup shredded cheddar
• 6 to 8 (8-inch) flour tortillas

1. Preheat oven to 375 degrees.
2. In a large bowl, combine beans, rice, salsa, cumin, garlic powder and salt. Stir in cheese and any optional add-ins (like corn, spinach or sweet potatoes).
3. Warm the tortillas slightly to make them easier to fold. Place about 1/3 cup filling in the center of each tortilla. Fold sides in, then roll tightly.
4. Place burritos seam-side down on a baking sheet lined with parchment paper or sprayed with cooking spray.
5. Bake 15-20 minutes, until heated through and slightly crispy on the edges.
6. Serve with sour cream, guacamole or more salsa for dipping.

Tip: To freeze, wrap each burrito in foil and place in a freezer bag until ready to heat and eat.

Tip: Budget-Friendly Pantry Starter Kit

Keep these ingredients stocked to ensure you can cook at home rather than running through the drive-through window.

• Canned beans
• Frozen veggies
• Rice
• Pasta
• Rotisserie chicken (portioned and stored in the freezer)
• Block cheese
• Tortillas
• Canned tomatoes
• Oats
• Peanut butter

Natalie Mikles is a mom of three – 12-year-old twin girls and an 11-year-old boy. She writes about food, sharing recipes for busy families and picky eaters. Natalie Mikles has been recognized for her food columns as well as features on families and issues affecting local children. She loves pizza and movie nights with her family.