Let’s be honest—cooking on a budget doesn’t have to mean boring meals. Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh seasonal favorites, these 35 delicious frugal recipes prove that eating well doesn’t have to break the bank. Ready to get inspired? Keep reading for tasty, budget-friendly ideas that will satisfy your cravings and your wallet!
Creamy Garlic Pasta with Spinach
Gosh, you know those nights when you want something comforting but don’t want to spend hours in the kitchen? This creamy garlic pasta with spinach is your answer—it’s rich, satisfying, and comes together in about the time it takes to boil water. Perfect for a quick weeknight dinner that feels special.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz dried fettuccine pasta
– 4 tbsp unsalted butter
– 6 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 5 oz fresh baby spinach
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the 12 oz dried fettuccine pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes.
3. While the pasta cooks, melt 4 tbsp unsalted butter in a large skillet over medium heat.
4. Add the 6 cloves minced garlic to the skillet and sauté for 1-2 minutes until fragrant but not browned.
5. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring occasionally.
6. Reduce the heat to low and gradually stir in 1 cup grated Parmesan cheese until the sauce is smooth and creamy.
7. Add 5 oz fresh baby spinach to the sauce and cook for 1-2 minutes until wilted, stirring gently.
8. Season the sauce with 1/2 tsp salt and 1/4 tsp black pepper, adjusting if needed.
9. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
10. Add the drained pasta to the skillet with the sauce and toss to coat evenly, adding a splash of the reserved pasta water if the sauce seems too thick.
11. Remove from heat and let it sit for 1 minute to allow the flavors to meld.
12. Serve immediately while hot.
That silky sauce clings to every strand of pasta, with the garlic adding a warm kick and the spinach keeping it fresh. Try topping it with extra Parmesan or a sprinkle of red pepper flakes for a little heat—it’s so good, you might just skip the takeout next time.
Spicy Chickpea and Potato Curry
Just imagine coming home to a cozy, aromatic kitchen with this hearty Spicy Chickpea and Potato Curry simmering away. You’ll love how the spices mingle to create a comforting, flavorful dish that’s perfect for chilly evenings. It’s simple to make and packed with plant-based goodness that everyone can enjoy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper
– 1 (15-ounce) can chickpeas, drained and rinsed
– 2 medium potatoes, peeled and cubed into 1-inch pieces
– 1 (14.5-ounce) can diced tomatoes
– 1 (13.5-ounce) can coconut milk
– 1 cup vegetable broth
– 1 teaspoon salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 medium diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 cloves minced garlic and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
4. Add 2 tablespoons curry powder, 1 teaspoon ground cumin, and 1/2 teaspoon cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Tip: Toasting the spices briefly enhances their flavor without burning them.
6. Pour in 1 can diced tomatoes with their juices, scraping the bottom of the pot to deglaze.
7. Add 2 medium cubed potatoes, 1 can drained chickpeas, 1 can coconut milk, and 1 cup vegetable broth, stirring to combine.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the potatoes are fork-tender.
9. Tip: Simmering covered helps the potatoes cook evenly and absorb the flavors.
10. Stir in 1 teaspoon salt, then taste and adjust seasoning if needed.
11. Remove from heat and stir in 1/4 cup chopped cilantro just before serving.
12. Tip: Adding cilantro at the end preserves its fresh, bright flavor.
13. Keep warm until ready to serve.
Kick back and enjoy this curry’s creamy texture from the coconut milk, balanced by the tender potatoes and hearty chickpeas. The spice blend offers a warm, aromatic kick that’s not overpowering. Serve it over fluffy rice or with naan bread to soak up every last bit of the rich sauce—it’s a satisfying meal that gets even better as leftovers the next day.
Vegetable Stir-Fry with Peanut Sauce
Wondering what to make for dinner tonight? This vegetable stir-fry with peanut sauce is your answer. It’s quick, packed with flavor, and uses whatever veggies you have on hand.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 lb mixed vegetables (such as bell peppers, broccoli, carrots, and snap peas), chopped into bite-sized pieces
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp honey
– 1/4 cup water
– 1/4 tsp red pepper flakes
– 2 green onions, thinly sliced
Instructions
1. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb mixed vegetables to the hot oil and stir-fry for 5-7 minutes, until crisp-tender and slightly charred.
3. Push vegetables to the sides of the pan and add 3 cloves minced garlic and 1 tbsp grated ginger to the center.
4. Cook garlic and ginger for 30 seconds, stirring constantly, until fragrant.
5. In a small bowl, whisk together 1/4 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1/4 cup water, and 1/4 tsp red pepper flakes until smooth.
6. Pour the peanut sauce over the vegetables in the pan.
7. Stir everything together and cook for 2-3 minutes, until the sauce thickens and coats the vegetables evenly.
8. Remove from heat and stir in 2 thinly sliced green onions.
Just toss this stir-fry with cooked rice or noodles for a complete meal. The sauce is creamy with a hint of spice, and the veggies stay perfectly crisp. Try topping it with extra green onions or crushed peanuts for added crunch.
One-Pot Lentil Soup
Nothing beats a cozy, hearty soup on a chilly day, and this one-pot lentil soup is just the ticket. You’ll love how simple it is to throw together with pantry staples, and it’s packed with flavor that’ll warm you right up. Let’s get cooking!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1 cup brown lentils, rinsed
– 6 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh lemon juice
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 medium yellow onion, diced, 2 medium carrots, diced, and 2 celery stalks, diced to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
3. Stir in 3 cloves garlic, minced, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried thyme. Cook for 1 minute until fragrant to bloom the spices.
4. Add 1 cup brown lentils, rinsed, 6 cups vegetable broth, 1 (14.5 oz) can diced tomatoes, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper to the pot. Tip: Rinsing lentils removes any debris and helps them cook evenly.
5. Bring the mixture to a boil over high heat, then reduce heat to low and cover the pot. Simmer for 30-35 minutes until the lentils are tender but not mushy. Tip: Check the lentils at 30 minutes—they should be soft but hold their shape.
6. Remove the pot from heat and discard the bay leaf. Stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley. Tip: Adding lemon juice at the end brightens the flavors without cooking out its freshness.
7. Ladle the soup into bowls and serve immediately.
You’ll find this soup has a rich, savory depth from the spices and a satisfyingly thick texture from the lentils. The carrots and celery add a nice crunch, making it a complete meal in a bowl—try topping it with a dollop of yogurt or crusty bread for an extra cozy touch.
Cabbage and Black Bean Burritos
Ever have one of those nights where you just want something hearty and healthy without a ton of fuss? These cabbage and black bean burritos are your answer. They’re packed with flavor, surprisingly simple, and perfect for a quick weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 4 cups shredded green cabbage
– 1 (15 oz) can black beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp salt
– 4 large flour tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup salsa
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add 1 small diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 4 cups shredded green cabbage to the skillet. Tip: Shred the cabbage thinly for quicker cooking.
5. Cook the cabbage for 8-10 minutes, stirring frequently, until it wilts and starts to brown slightly.
6. Stir in 1 can drained black beans, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt.
7. Cook the mixture for 2-3 minutes until heated through, then remove from heat.
8. Warm 4 large flour tortillas according to package directions. Tip: Warming makes them more pliable and less likely to tear.
9. Divide the cabbage and bean mixture evenly among the center of each tortilla.
10. Top each with 1/4 cup shredded Monterey Jack cheese and 2 tbsp salsa.
11. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling.
12. Heat a clean skillet over medium heat and place each burrito seam-side down. Tip: Cook for 2-3 minutes per side until golden brown and crispy.
Unbelievably satisfying, these burritos have a great mix of textures—the cabbage stays slightly crisp against the creamy beans and melted cheese. The cumin and chili powder give it a warm, smoky flavor that’s not too spicy. Try serving them with extra salsa, sour cream, or a quick avocado crema for dipping.
Savory Bread Pudding with Cheese
Sometimes you just need a cozy, cheesy dish that feels like a warm hug. Savory bread pudding is that perfect comfort food—it transforms stale bread into a creamy, golden-brown masterpiece with pockets of melted cheese. You’ll love how simple it is to throw together for brunch or dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 6 cups cubed day-old bread
– 1 1/2 cups shredded cheddar cheese
– 4 large eggs
– 2 cups whole milk
– 1/2 cup heavy cream
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp paprika
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Melt 2 tbsp unsalted butter in a skillet over medium heat, then add 1/2 cup diced onion and 2 cloves minced garlic, sautéing for 5 minutes until softened and fragrant.
3. In a large bowl, whisk together 4 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika until smooth.
4. Tip: Let the egg mixture sit for a minute to ensure the spices are fully incorporated for even flavor.
5. Add 6 cups cubed day-old bread to the bowl, gently pressing it down to soak up the liquid for about 10 minutes.
6. Stir in the sautéed onion and garlic mixture and 1 1/2 cups shredded cheddar cheese, reserving a small handful for topping.
7. Tip: Use a mix of bread types like sourdough or French bread for better texture and to prevent sogginess.
8. Pour the mixture into the prepared baking dish, spreading it evenly, and sprinkle the reserved cheese on top.
9. Bake at 350°F for 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
10. Tip: Let it rest for 10 minutes after baking to set properly, making it easier to slice without falling apart.
11. Remove from the oven and allow to cool slightly before serving.
After baking, this savory bread pudding emerges with a crispy, cheesy crust and a soft, custardy interior that’s rich and satisfying. All those melty pockets of cheddar add a delightful tang, making it a versatile dish you can pair with a fresh salad for lunch or enjoy as a hearty side at dinner.
Quick Veggie Fried Rice
Just when you need a quick, satisfying meal that uses up leftover rice and veggies, this fried rice comes to the rescue. It’s faster than takeout and packed with flavor you can feel good about.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 3 cups cooked white rice, cold
– 2 tbsp vegetable oil
– 2 large eggs, beaten
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 3 tbsp soy sauce
– 2 cloves garlic, minced
– 1 tsp sesame oil
– 2 green onions, thinly sliced
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the beaten eggs and scramble them for 1-2 minutes until fully cooked, then transfer to a plate.
3. Add the remaining 1 tablespoon of vegetable oil to the skillet.
4. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Add the frozen mixed vegetables and cook for 3-4 minutes, stirring occasionally, until heated through and any ice crystals have evaporated.
6. Add the cold cooked rice to the skillet, breaking up any clumps with a spatula.
7. Cook the rice and vegetables together for 2-3 minutes, stirring frequently, until the rice is hot and slightly toasted.
8. Pour the soy sauce and sesame oil evenly over the rice mixture.
9. Stir everything together for 1 minute until the rice is evenly coated and the sauce is absorbed.
10. Return the scrambled eggs to the skillet and add the sliced green onions.
11. Gently stir to combine all ingredients and heat through for 1 final minute.
12. Remove the skillet from the heat.
Ultimate comfort in a bowl, this fried rice has perfectly separate grains with a savory, umami-rich flavor from the soy and sesame oil. Serve it straight from the skillet for a fun family-style meal, or top it with a fried egg for extra protein.
Homemade Tomato and Basil Flatbread
Grab a glass of wine and get ready for the easiest, most delicious flatbread you’ll ever make at home. This tomato and basil version is perfect for a quick weeknight dinner or a casual gathering with friends—it’s fresh, flavorful, and totally customizable to what you have on hand.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb pizza dough
– 1 cup tomato sauce
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup fresh basil leaves
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 450°F and place a baking sheet inside to heat up for 10 minutes—this helps create a crispy crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle or rectangle about 1/4-inch thick.
3. Brush the dough evenly with olive oil, then spread the tomato sauce over it, leaving a 1/2-inch border around the edges.
4. Arrange the mozzarella cheese slices on top of the sauce in a single layer.
5. Sprinkle the salt and black pepper evenly over the flatbread.
6. Carefully remove the hot baking sheet from the oven and transfer the flatbread onto it using a spatula or your hands.
7. Bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned in spots.
8. Remove the flatbread from the oven and let it cool on the baking sheet for 2 minutes to set.
9. Tear the fresh basil leaves and scatter them over the top just before serving.
Out of the oven, this flatbread boasts a chewy, crisp crust that’s perfectly balanced by the creamy mozzarella and tangy tomato sauce. The fresh basil adds a bright, aromatic finish that makes every bite pop—try serving it sliced into squares as an appetizer or alongside a simple salad for a complete meal.
Simple Ramen Noodle Salad
Veg out with a bowl of this simple ramen noodle salad—it’s the perfect quick fix when you’re craving something fresh and satisfying. You’ll love how the crunchy veggies and savory dressing come together in minutes. It’s a no-fuss meal that feels way fancier than it actually is.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 2 (3 oz) packages instant ramen noodles (seasoning packets discarded)
– 1/2 cup mayonnaise
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1/2 cup shredded carrots
– 1/2 cup thinly sliced red cabbage
– 1/4 cup chopped green onions
– 2 tbsp toasted sesame seeds
Instructions
1. Bring 4 cups of water to a boil in a medium pot over high heat.
2. Add the ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse immediately under cold running water for 1 minute to stop the cooking and cool them down.
4. Shake the colander gently to remove excess water, then transfer the noodles to a large mixing bowl.
5. In a small bowl, whisk together the mayonnaise, soy sauce, rice vinegar, and sesame oil until smooth and fully combined.
6. Pour the dressing over the cooled noodles in the large bowl.
7. Add the shredded carrots, thinly sliced red cabbage, and chopped green onions to the bowl.
8. Toss everything together with tongs or two large spoons until the noodles and vegetables are evenly coated with the dressing.
9. Sprinkle the toasted sesame seeds over the top and give it one final gentle toss to distribute them.
10. Serve immediately or cover and refrigerate for up to 2 hours to let the flavors meld.
Let the salad chill for a bit if you have time—it lets the noodles soak up that tangy, savory dressing even more. You’ll get a great mix of textures: chewy noodles, crisp veggies, and a creamy bite that’s totally addictive. Try piling it into lettuce cups for a fun, handheld twist!
Rustic Vegetable Stew
Haven’t you ever craved a cozy, hearty meal that feels like a warm hug? This rustic vegetable stew is your answer—it’s packed with chunky veggies and savory flavors, perfect for a chilly evening. You’ll love how simple it is to throw together, and it makes your kitchen smell amazing while it simmers.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 large carrots, peeled and chopped into 1-inch pieces
– 2 celery stalks, chopped
– 1 lb potatoes, peeled and cubed into 1-inch pieces
– 1 cup corn kernels
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add 1 large onion, diced, and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant.
4. Add 2 large carrots, peeled and chopped into 1-inch pieces, and 2 celery stalks, chopped, and cook for 5 minutes, stirring occasionally, until slightly tender.
5. Tip: Sautéing the veggies first deepens the flavor, so don’t rush this step.
6. Add 1 lb potatoes, peeled and cubed into 1-inch pieces, 1 cup corn kernels, and 1 cup green beans, trimmed and cut into 1-inch pieces, and stir to combine.
7. Pour in 4 cups vegetable broth and 1 (14.5 oz) can diced tomatoes, including the juices.
8. Stir in 1 tsp dried thyme and 1 tsp dried rosemary.
9. Bring the mixture to a boil over high heat, then reduce to a simmer.
10. Cover the pot and simmer for 30 minutes, stirring halfway through, until the potatoes are fork-tender.
11. Tip: Simmering with the lid on helps retain moisture and cook the veggies evenly.
12. Season with salt and pepper to taste, starting with 1 tsp salt and 1/2 tsp pepper, and adjust as needed.
13. Tip: Taste and adjust seasoning at the end for the best balance—the broth should be savory but not overpowering.
14. Remove from heat and let it sit for 5 minutes before serving.
Now, you’ve got a stew with tender, chunky vegetables in a rich, herb-infused broth. The potatoes soak up all that savory goodness, making each bite comforting and satisfying. Serve it with a crusty bread for dipping, or spoon it over rice for a heartier meal—it’s versatile enough for any cozy night in.
Easy Red Beans and Rice
Dinner doesn’t have to be complicated to be delicious. This easy red beans and rice is a classic comfort food that comes together with minimal fuss. You’ll love how the flavors meld together for a satisfying meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 1 green bell pepper, diced
– 3 celery stalks, diced
– 3 garlic cloves, minced
– 12 oz andouille sausage, sliced into rounds
– 1 lb dried red kidney beans, soaked overnight and drained
– 6 cups chicken broth
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 tsp salt
– 1/2 tsp black pepper
– 3 cups cooked long-grain white rice
– 2 green onions, thinly sliced
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat for 2 minutes.
2. Add 1 diced yellow onion, 1 diced green bell pepper, and 3 diced celery stalks to the pot.
3. Cook the vegetables for 8-10 minutes, stirring occasionally, until they soften and the onion turns translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 12 oz sliced andouille sausage to the pot and cook for 5 minutes, stirring occasionally, until lightly browned.
6. Pour in 1 lb soaked and drained red kidney beans, 6 cups chicken broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
7. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
8. Simmer for 1 hour, stirring every 20 minutes to prevent sticking, until the beans are tender.
9. Remove the lid and use a wooden spoon to mash about 1/4 of the beans against the side of the pot to thicken the sauce.
10. Continue simmering uncovered for 15 minutes until the liquid reduces to a creamy consistency.
11. Remove and discard the 2 bay leaves from the pot.
12. Serve the red beans over 1/2 cup cooked long-grain white rice per bowl.
13. Garnish each serving with thinly sliced green onions.
Unbelievably creamy and packed with smoky, spicy flavor from the andouille and spices. The beans break down slightly to create a rich sauce that clings perfectly to the fluffy rice. Try it with a dash of hot sauce or alongside some cornbread for the ultimate comfort meal.
Conclusion
Whether you’re a seasoned home cook or just starting out, these 35 delicious frugal recipes prove that budget-friendly meals can be incredibly tasty and satisfying. We hope this list inspires your next kitchen adventure! Give a recipe a try, leave a comment below with your favorite, and if you found it helpful, please share this article on Pinterest to help other cooks save money without sacrificing flavor.
