💵 Two-Dollar Ration Project

A five-minute breakfast that turns basic pantry oats into something worth waking up for.

Ingredients

• 1 cup rolled oats
• 2 cups water or milk
• 2 bananas
• 2 tbsp peanut butter
• 1/2 tsp cinnamon
• 1 tbsp honey (optional)

Cost Breakdown

Oats — $0.30

Bananas — $0.50

Peanut butter — $0.24

Cinnamon / honey — $0.04

Total — $1.08 / 2 servings

Easy Swap

No peanut butter? Any nut or seed butter works, such as almond or sunflower seed butter.

Steps

1. Bring the water or milk to a boil, add the oats, and reduce the heat.
2. Cook, stirring, for about 5 minutes until thick.
3. Stir in half of the sliced banana, then top with the remaining banana, peanut butter, cinnamon, and honey.

Macros / serving (estimated)

CALORIES

1. PROTEIN 10 g CARBS 52 g FAT 10 g KITCHEN NOTE Stirring in half the banana while the oats are still cooking lets it melt in, so every bite has sweetness built in. THE $2 DINNER PROJECT 3

Slow, gentle heat is the whole secret here: soft, glossy eggs piled onto simply buttered toast.

Ingredients

• 4 eggs
• 4 slices bread
• 1 tbsp butter or oil
• 2 tbsp milk
• salt
• pepper
• pinch of dried herbs

Cost Breakdown

Eggs — $0.80

Bread — $0.40

Butter — $0.10

Milk — $0.05

Total — $1.35 / 2 servings

Easy Swap

No fresh herbs on hand? A pinch of any dried herb, or just extra black pepper, works just as well.

Steps

1. Beat the eggs with the milk, salt and pepper.
2. Melt the butter in a cold-start pan over low heat, then add the eggs.
3. Stir slowly and constantly for about 3 minutes; pull off the heat while still glossy.
4. Toast the bread and pile the eggs on top.

Macros / serving (estimated)

CALORIES

1. PROTEIN 20 g CARBS 30 g FAT 18 g KITCHEN NOTE Starting the pan cold and cooking low and slow is what keeps the eggs soft instead of rubbery. THE $2 DINNER PROJECT 4

Five minutes the night before buys you a cold, creamy, no-cook breakfast that is ready when you are.

Ingredients

• 1 cup rolled oats
• 1 1/4 cups milk or water
• 1 apple
• 1/2 tsp cinnamon
• 1 tbsp sugar or honey
• pinch of salt

Cost Breakdown

Oats — $0.30

Milk — $0.35

Apple — $0.50

Cinnamon / sugar — $0.07

Total — $1.22 / 2 servings

Easy Swap

Out of apple? Grated pear or a handful of any chopped fruit works just as well.

Steps

1. Mix the oats, milk, cinnamon, sweetener and salt in a jar or bowl.
2. Grate half the apple in, stir, cover, and refrigerate overnight.
3. In the morning, top with the remaining apple, diced.

Macros / serving (estimated)

CALORIES

1. PROTEIN 10 g CARBS 54 g FAT 6 g KITCHEN NOTE Grating half the apple into the oats spreads its flavor through the whole jar, while the diced half stays fresh and crisp on top. THE $2 DINNER PROJECT 5

Crisp-edged potatoes and sweet onion, finished with an egg cracked right into the pan.

Ingredients

• 3 medium potatoes
• 1 onion
• 1 tbsp oil
• 1/2 tsp paprika
• salt
• pepper
• 2 eggs (optional)

Cost Breakdown

Potatoes — $0.60

Onion — $0.30

Oil — $0.10

Eggs — $0.40

Total — $1.44 / 2 servings

Easy Swap

Sweet potato works just as well here, and needs no parboiling — just cut it a little smaller.

Steps

1. Dice the potatoes small; parboil for 5 minutes and drain well.
2. Fry the onion in the oil for 3 minutes, then add the potatoes in one layer.
3. Cook without stirring for 5 minutes, then toss and cook until crisp, about 8 minutes.
4. Season with paprika, salt and pepper; crack in the eggs and cover for 3 minutes if using.

Macros / serving (estimated)

CALORIES

1. PROTEIN 11 g CARBS 48 g FAT 12 g KITCHEN NOTE Parboiling the potatoes first is what gives you a crisp shell around a fluffy center instead of raw-tasting middles. THE $2 DINNER PROJECT 6

One banana mashed into the batter, one sliced on top — simple, weekend-worthy pancakes.

Ingredients

• 1 1/2 cups flour
• 2 tsp baking powder
• 1 tbsp sugar
• 1 egg
• 1 1/4 cups milk
• 2 bananas
• oil for the pan
• pinch of salt

Cost Breakdown

Flour — $0.25

Milk — $0.35

Egg — $0.20

Bananas — $0.50

Sugar / baking powder — $0.15

Oil — $0.10

Total — $1.65 / 3 servings

Easy Swap

No fresh banana for the batter? A few spoonfuls of any mashed soft fruit will do the job.

Steps

1. Whisk the dry ingredients; whisk in the egg, milk and one mashed banana.
2. Rest the batter for 5 minutes.
3. Cook 1/4-cup pancakes over medium heat, about 2 minutes per side.
4. Stack and top with the second banana, sliced.

Macros / serving (estimated)

CALORIES

1. PROTEIN 12 g CARBS 70 g FAT 8 g KITCHEN NOTE Resting the batter lets the flour hydrate fully, so the pancakes turn out fluffier instead of dense. THE $2 DINNER PROJECT 7

A slow-simmered rice porridge, soy-savory and topped with a soft egg and green onion.

Ingredients

• 1/2 cup rice
• 4 cups water or broth
• 2 eggs
• 1 tbsp soy sauce
• 1 green onion
• 1 tsp oil
• pinch of pepper

Cost Breakdown

Rice — $0.25

Eggs — $0.40

Soy sauce — $0.10

Green onion — $0.30

Oil — $0.05

Total — $1.26 / 2 servings

Easy Swap

No green onion? A few slices of any onion, or a scatter of fresh herbs, brings the same brightness.

Steps

1. Simmer the rice in the water for 25 minutes, stirring now and then, until creamy.
2. Season with soy sauce and pepper.
3. Soft-boil or fry the eggs and set on top.
4. Finish with sliced green onion and a drizzle of oil.

Macros / serving (estimated)

CALORIES

1. PROTEIN 12 g CARBS 42 g FAT 8 g KITCHEN NOTE Stirring now and then, not constantly, is what breaks the rice down into a creamy porridge instead of just cooked grains. THE $2 DINNER PROJECT 8

Baked oats swirled with peanut butter and jam — a grab-and-go breakfast that tastes like dessert.

Ingredients

• 2 cups rolled oats
• 1 egg
• 1 cup milk
• 3 tbsp peanut butter
• 3 tbsp jam
• 2 tbsp sugar
• 1 tsp baking powder
• pinch of salt

Cost Breakdown

Oats — $0.60

Milk — $0.28

Egg — $0.20

Peanut butter — $0.36

Jam — $0.30

Sugar / baking powder — $0.15

Total — $1.89 / 6 servings

Easy Swap

Any jam works, and any nut or seed butter can stand in for the peanut butter.

Steps

1. Heat the oven to 350°F / 175°C.
2. Mix everything except the jam; spread in a small greased pan.
3. Dot the jam over the top and swirl with a knife.
4. Bake for 25 minutes; cool and cut into 6 bars.

Macros / serving (estimated)

CALORIES

1. PROTEIN 9 g CARBS 36 g FAT 8 g KITCHEN NOTE Swirling rather than mixing the jam in keeps distinct sweet pockets running through every bar. THE $2 DINNER PROJECT 9

A quick skillet of tomato and egg, rolled tight into a tortilla and seared until crisp.

Ingredients

• 2 flour tortillas
• 3 eggs
• 1 tomato
• 1/4 onion
• 1/4 cup shredded cheese
• 1 tsp oil
• salt
• pepper
• hot sauce

Cost Breakdown

Tortillas — $0.50

Eggs — $0.60

Tomato — $0.40

Onion — $0.10

Cheese — $0.30

Total — $1.90 / 2 servings

Easy Swap

No fresh tomato? A couple of spoonfuls of canned diced tomato, well drained, works fine.

Steps

1. Fry the onion and diced tomato in the oil for 4 minutes until the liquid cooks off.
2. Pour in the beaten eggs and scramble softly.
3. Warm the tortillas in a dry pan for 20 seconds a side.
4. Fill with the eggs and cheese, roll tight, and sear seam-side down for 1 minute.

Macros / serving (estimated)

CALORIES

1. PROTEIN 20 g CARBS 38 g FAT 20 g KITCHEN NOTE Cooking off the tomato's liquid before adding the eggs keeps the filling from turning watery inside the tortilla. THE $2 DINNER PROJECT 10

A big pot of soup built on dry lentils and basic vegetables — filling, cheap, and freezes well.

Ingredients

• 1 cup dry lentils
• 1 onion
• 2 carrots
• 2 celery stalks
• 2 cloves garlic
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp each cumin and paprika
• salt

Cost Breakdown

Lentils — $0.65

Onion — $0.30

Carrots — $0.40

Celery — $0.50

Garlic — $0.10

Tomatoes — $1.00

Broth — $0.50

Oil / spices — $0.30

Total — $3.75 / 4 servings

Easy Swap

No celery? Leave it out or use a diced bell pepper instead — the soup still holds together fine.

Steps

1. Sauté the onion, carrots and celery in the oil for about 5 minutes.
2. Add the garlic, cumin and paprika; cook 30 seconds until fragrant.
3. Add the lentils, tomatoes and broth; cook until tender, about 25 minutes.
4. Salt to taste and serve with bread.

Macros / serving (estimated)

CALORIES

1. PROTEIN 15 g CARBS 42 g FAT 5 g KITCHEN NOTE Dry lentils need no soaking and cook straight into the soup, which is what keeps this recipe so cheap and simple. THE $2 DINNER PROJECT 11

Canned tuna, crisp vegetables and a creamy dressing tossed through cold pasta — good hot or cold.

Ingredients

• 8 oz short pasta
• 1 can tuna
• 3 tbsp mayonnaise
• 1/2 onion
• 1 carrot
• 1 tbsp lemon juice or vinegar
• salt
• pepper
• parsley

Cost Breakdown

Pasta — $0.70

Tuna — $1.60

Mayonnaise — $0.30

Onion — $0.20

Carrot — $0.20

Lemon / herbs — $0.05

Total — $4.05 / 3 servings

Easy Swap

Swap the mayonnaise for plain yogurt for a lighter, tangier salad.

Steps

1. Boil the pasta, drain and rinse cool.
2. Finely dice the onion and grate the carrot.
3. Fold everything together with the mayonnaise and lemon juice.
4. Season well and chill for 10 minutes before serving.

Macros / serving (estimated)

CALORIES

1. PROTEIN 24 g CARBS 58 g FAT 12 g KITCHEN NOTE Rinsing the pasta in cold water stops it from clumping and keeps the salad from turning gluey once dressed. THE $2 DINNER PROJECT 12

Mashed chickpeas stand in for tuna or egg salad in this quick, protein-packed sandwich filling.

Ingredients

• 1 can chickpeas
• 2 tbsp mayonnaise or yogurt
• 1 celery stalk
• 1/4 onion
• 1 tsp mustard
• 4 slices bread
• salt
• pepper

Cost Breakdown

Chickpeas — $0.90

Mayonnaise — $0.20

Celery — $0.25

Onion — $0.10

Mustard — $0.05

Bread — $0.70

Total — $2.20 / 2 servings

Easy Swap

Any canned bean works here — white beans make an equally creamy mash.

Steps

1. Drain the chickpeas and mash roughly with a fork, leaving some texture.
2. Mix in the finely chopped celery and onion, mayonnaise and mustard.
3. Season, then pile onto the bread.

Macros / serving (estimated)

CALORIES

1. PROTEIN 17 g CARBS 58 g FAT 13 g KITCHEN NOTE Leaving the chickpeas a little chunky, rather than mashing them smooth, gives the filling real bite. THE $2 DINNER PROJECT 13

Day-old rice, a scramble of egg and a bag of frozen vegetables come together in one hot pan.

Ingredients

• 3 cups cooked cold rice
• 2 eggs
• 1 1/2 cups frozen mixed vegetables
• 2 cloves garlic
• 2 tbsp soy sauce
• 1 tbsp oil
• 1 green onion

Cost Breakdown

Rice — $0.60

Eggs — $0.40

Vegetables — $0.90

Garlic — $0.10

Soy / oil — $0.55

Total — $2.55 / 3 servings

Easy Swap

Any leftover cooked rice works, but cold rice fries up far crisper than fresh warm rice.

Steps

1. Scramble the eggs in the hot oiled pan and set aside.
2. Fry the garlic and frozen vegetables for 4 minutes over high heat.
3. Add the rice, break up the clumps, and fry for 4 minutes until it starts to crisp.
4. Return the eggs, add the soy sauce and green onion, toss and serve.

Macros / serving (estimated)

CALORIES

1. PROTEIN 13 g CARBS 60 g FAT 10 g KITCHEN NOTE Frying over high heat without crowding the pan is what keeps the rice from turning soggy or steamed. THE $2 DINNER PROJECT 14

Mashed black beans and melted cheese, pressed between tortillas until golden and crisp.

Ingredients

• 4 tortillas
• 1 can black beans
• 1/2 cup shredded cheese
• 1/2 onion
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1 tsp oil
• hot sauce

Cost Breakdown

Tortillas — $1.00

Beans — $0.85

Cheese — $0.60

Onion — $0.20

Spices / oil — $0.10

Total — $1.95 / 2 servings

Easy Swap

Pinto or kidney beans work just as well as black beans here.

Steps

1. Fry the onion in the oil for 3 minutes; add the drained beans and spices.
2. Mash half the beans so the filling holds together; cook for 3 minutes.
3. Spread over two tortillas, add cheese, and top with the other tortillas.
4. Dry-fry 2–3 minutes a side until golden; cut into wedges.

Macros / serving (estimated)

CALORIES

1. PROTEIN 21 g CARBS 62 g FAT 16 g KITCHEN NOTE Mashing only half the beans keeps the filling from being either too loose or too pasty. THE $2 DINNER PROJECT 15

A blender-smooth tomato soup with buttery grilled cheese strips made for dunking.

Ingredients

• 1 can (28 oz) crushed tomatoes
• 1 onion
• 2 cloves garlic
• 2 cups broth
• 1/3 cup milk
• 1 tbsp oil
• 1 tsp sugar
• 4 slices bread
• 1/2 cup cheese
• butter

Cost Breakdown

Tomatoes — $1.40

Onion — $0.30

Garlic — $0.10

Broth — $0.30

Milk — $0.15

Bread — $0.70

Cheese — $0.60

Oil / butter — $0.05

Total — $3.60 / 3 servings

Easy Swap

No blender? Mash the soup well with a fork or potato masher — a little texture is fine.

Steps

1. Soften the onion and garlic in the oil for 5 minutes.
2. Add the tomatoes, broth and sugar; simmer for 15 minutes.
3. Blend smooth, stir in the milk, and season.
4. Make a grilled cheese, cut into strips, and serve alongside for dipping.

Macros / serving (estimated)

CALORIES

1. PROTEIN 15 g CARBS 52 g FAT 15 g KITCHEN NOTE A pinch of sugar balances the acidity of canned tomatoes without making the soup taste sweet. THE $2 DINNER PROJECT 16

Crunchy raw slaw wrapped up with a quick peanut sauce — no cooking required.

Ingredients

• 2 large tortillas
• 2 cups shredded cabbage
• 1 carrot
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp vinegar
• 1 tsp sugar
• 3 tbsp warm water
• chili flakes

Cost Breakdown

Tortillas — $0.50

Cabbage — $0.50

Carrot — $0.20

Peanut butter — $0.24

Soy / vinegar / sugar — $0.36

Total — $1.80 / 2 servings

Easy Swap

Any shredded raw vegetable works here — try bell pepper or shredded lettuce.

Steps

1. Whisk the peanut butter, soy sauce, vinegar, sugar and water into a pourable sauce.
2. Toss the cabbage and grated carrot with two-thirds of the sauce.
3. Pile onto the tortillas, drizzle with the rest, add chili flakes and roll tight.

Macros / serving (estimated)

CALORIES

1. PROTEIN 12 g CARBS 48 g FAT 16 g KITCHEN NOTE Saving a third of the peanut sauce for drizzling on top keeps the wrap from drying out by the last bite. THE $2 DINNER PROJECT 17

A thick, creamy chowder where mashed potato does the work of heavy cream.

Ingredients

• 4 potatoes
• 1 can white beans
• 1 onion
• 2 carrots
• 3 cups broth
• 1 cup milk
• 1 tbsp butter
• 1 tbsp flour
• salt
• pepper
• thyme

Cost Breakdown

Potatoes — $0.80

Beans — $0.90

Onion — $0.30

Carrots — $0.40

Broth — $0.45

Milk — $0.25

Butter / flour — $0.10

Total — $4.20 / 4 servings

Easy Swap

No fresh thyme? A pinch of dried thyme or

Italian herb blend works just as well.

Steps

1. Melt the butter, cook the onion and carrots for 5 minutes, then stir in the flour.
2. Add the broth and diced potatoes; simmer for 15 minutes.
3. Add the drained beans and milk; simmer 5 minutes more.
4. Mash a few potatoes against the pot to thicken; season with thyme, salt and pepper.

Macros / serving (estimated)

CALORIES

1. PROTEIN 14 g CARBS 58 g FAT 7 g KITCHEN NOTE Mashing a few potato pieces right in the pot thickens the chowder naturally, with no cream needed. THE $2 DINNER PROJECT 18

Red lentils break down into a thick, spiced dal in under half an hour, no soaking needed.

Ingredients

• 1 1/4 cups red lentils
• 1 onion
• 3 cloves garlic
• 1 tbsp oil
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp chili
• 4 cups water
• 1 1/2 cups rice
• salt
• lemon

Cost Breakdown

Lentils — $0.80

Rice — $0.60

Onion — $0.30

Garlic — $0.15

Oil / spices — $0.40

Lemon — $0.25

Total — $3.50 / 4 servings

Easy Swap

No turmeric? The dal still works with just cumin and chili, though the color will be paler.

Steps

1. Start the rice.
2. Fry the onion in the oil for 5 minutes, add the garlic and spices, and cook 30 seconds.
3. Add the lentils and water; simmer 20 minutes until soft and thick.
4. Salt, squeeze in lemon, and serve over the rice.

Macros / serving (estimated)

CALORIES

1. PROTEIN 20 g CARBS 84 g FAT 6 g KITCHEN NOTE Red lentils need no soaking and collapse into a thick dal on their own, which is what makes this so fast. THE $2 DINNER PROJECT 19

Garlic-warmed olive oil and toasted breadcrumbs turn plain spaghetti into a full meal.

Ingredients

• 10 oz spaghetti
• 4 cloves garlic
• 3 tbsp olive oil
• 1/2 tsp chili flakes
• 1/2 cup breadcrumbs
• parsley
• salt

Cost Breakdown

Spaghetti — $0.85

Garlic — $0.20

Olive oil — $0.45

Breadcrumbs — $0.30

Chili / parsley — $0.30

Total — $2.10 / 3 servings

Easy Swap

Stale bread pulsed in a blender makes breadcrumbs for free — no need to buy a box.

Steps

1. Boil the spaghetti in well-salted water; reserve 1 cup of the water.
2. Toast the breadcrumbs in a dry pan until golden; set aside.
3. Warm the sliced garlic and chili in the oil over low heat — do not brown.
4. Toss the pasta with the oil and a splash of pasta water, then the crumbs and parsley.

Macros / serving (estimated)

CALORIES

1. PROTEIN 14 g CARBS 76 g FAT 13 g KITCHEN NOTE Keeping the garlic low and slow, never browned, is what keeps the oil sweet instead of bitter. THE $2 DINNER PROJECT 20

One skillet, seared chicken thighs resting on rice that cooks in all their flavorful drippings.

Ingredients

• 4 bone-in chicken thighs
• 1 1/2 cups rice
• 1 onion
• 3 cloves garlic
• 3 cups broth
• 1 tsp paprika
• 1 tbsp oil
• salt
• pepper

Cost Breakdown

Chicken thighs — $3.60

Rice — $0.60

Onion — $0.30

Garlic — $0.15

Broth — $0.45

Oil / spices — $0.20

Total — $5.30 / 4 servings

Easy Swap

Boneless thighs work too — just shorten the covered cooking time by about 5 minutes.

Steps

1. Season and sear the thighs skin-down in the oil for 6 minutes; flip for 2 minutes; remove.
2. Cook the onion and garlic in the fat for 4 minutes; stir in the rice and paprika.
3. Add the broth, then nestle the chicken back on top.
4. Cover and cook 20 minutes on low, then rest 5 minutes off the heat.

Macros / serving (estimated)

CALORIES

1. PROTEIN 32 g CARBS 62 g FAT 25 g KITCHEN NOTE Searing the chicken first and cooking the rice in the same fat is what gives the whole dish its flavor. THE $2 DINNER PROJECT 21

A thick, well-spiced chili built entirely from the pantry — canned beans, tomatoes, and time.

Ingredients

• 2 cans black beans
• 1 can diced tomatoes
• 1 onion
• 1 bell pepper
• 3 cloves garlic
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tbsp oil
• 1 cup broth
• salt

Cost Breakdown

Beans — $1.70

Tomatoes — $1.00

Onion — $0.30

Pepper — $0.80

Garlic — $0.15

Broth — $0.15

Spices / oil — $0.50

Total — $4.60 / 4 servings

Easy Swap

Kidney or pinto beans both work in place of black beans.

Steps

1. Fry the onion and pepper in the oil for 6 minutes.
2. Add the garlic and spices, and cook 30 seconds.
3. Add the beans, tomatoes and broth; simmer 20 minutes uncovered.
4. Mash some beans against the pot to thicken; season and serve with rice or bread.

Macros / serving (estimated)

CALORIES

1. PROTEIN 18 g CARBS 58 g FAT 7 g KITCHEN NOTE Mashing some of the beans against the side of the pot thickens the chili without any extra ingredients. THE $2 DINNER PROJECT 22

A bubbling, cheese-topped baked pasta bulked out with white beans for extra protein.

Ingredients

• 12 oz short pasta
• 1 can white beans
• 2 1/2 cups tomato sauce
• 3/4 cup shredded cheese
• 1 onion
• 2 cloves garlic
• 1 tbsp oil
• oregano

Cost Breakdown

Pasta — $1.05

Beans — $0.90

Tomato sauce — $1.20

Cheese — $0.80

Onion / garlic — $0.40

Oil / herbs — $0.15

Total — $4.20 / 4 servings

Easy Swap

Use the Everyday Tomato Sauce (recipe 34) here instead of store-bought if you have a batch on hand.

Steps

1. Boil the pasta 2 minutes short of the package time.
2. Cook the onion and garlic in the oil, add the sauce, beans and oregano; simmer 5 minutes.
3. Combine with the pasta in a baking dish, then top with cheese.
4. Bake at 400°F / 200°C for 20 minutes until bubbling and browned.

Macros / serving (estimated)

CALORIES

1. PROTEIN 22 g CARBS 82 g FAT 13 g KITCHEN NOTE Undercooking the pasta slightly before baking keeps it from turning mushy once it finishes in the oven. THE $2 DINNER PROJECT 23

Sliced sausage, crisp potatoes and wilted cabbage, all cooked in one pan.

Ingredients

• 2 sausages
• 4 potatoes
• 1/2 head cabbage
• 1 onion
• 1 tbsp oil
• 1 tsp paprika
• mustard
• salt
• pepper

Cost Breakdown

Sausage — $3.00

Potatoes — $0.80

Cabbage — $1.20

Onion — $0.30

Oil / spices — $0.25

Mustard — $0.10

Total — $6.40 / 4 servings

Easy Swap

Any smoked or fresh sausage works — just adjust the browning time to what the package suggests.

Steps

1. Brown the sliced sausage in the oil; set aside, leaving the fat behind.
2. Fry the diced potatoes for 10 minutes, covered, until tender.
3. Add the onion and shredded cabbage; cook 8 minutes until wilted and caught with color.
4. Return the sausage, season with paprika, and serve with mustard.

Macros / serving (estimated)

CALORIES

1. PROTEIN 19 g CARBS 52 g FAT 22 g KITCHEN NOTE Cooking the potatoes and cabbage in the rendered sausage fat is where most of the flavor in this dish comes from. THE $2 DINNER PROJECT 24

A fast, high-heat stir-fry that keeps the vegetables crunchy and the noodles glossy.

Ingredients

• 9 oz noodles or spaghetti
• 3 cups mixed vegetables (cabbage, carrot,
• frozen peas)
• 3 cloves garlic
• 3 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sugar
• 1 tbsp oil
• chili flakes

Cost Breakdown

Noodles — $1.10

Vegetables — $1.70

Garlic — $0.15

Soy / vinegar / sugar — $0.55

Oil — $0.10

Total — $3.75 / 3 servings

Easy Swap

Any vegetables you have on hand can go in

— broccoli, bell pepper and bean sprouts all work well.

Steps

1. Cook the noodles, drain, and toss with a little oil.
2. Stir-fry the vegetables over high heat for 5 minutes, keeping them crunchy.
3. Add the garlic, then the soy, vinegar and sugar.
4. Toss the noodles through for 2 minutes and finish with chili flakes.

Macros / serving (estimated)

CALORIES

1. PROTEIN 14 g CARBS 78 g FAT 9 g KITCHEN NOTE Keeping the heat high and the pan moving is what keeps the vegetables crisp instead of steamed soft. THE $2 DINNER PROJECT 25

Pantry tuna and white beans turn into a quick, garlicky pasta sauce with barely any cooking.

Ingredients

• 9 oz pasta
• 1 can tuna
• 1 can white beans
• 3 cloves garlic
• 2 tbsp olive oil
• 1/2 tsp chili flakes
• lemon
• parsley
• salt

Cost Breakdown

Pasta — $0.95

Tuna — $1.60

Beans — $0.90

Garlic — $0.15

Oil — $0.30

Lemon / parsley — $0.75

Total — $4.65 / 3 servings

Easy Swap

Canned salmon works as well as tuna, and chickpeas can stand in for the white beans.

Steps

1. Boil the pasta; save 1/2 cup of the water.
2. Warm the garlic and chili in the oil, add the drained beans and mash a third of them.
3. Add the tuna with its oil and a splash of pasta water to loosen.
4. Toss with the pasta, and finish with lemon and parsley.

Macros / serving (estimated)

CALORIES

1. PROTEIN 32 g CARBS 78 g FAT 14 g KITCHEN NOTE Mashing only some of the beans thickens the sauce while still leaving whole beans throughout. THE $2 DINNER PROJECT 26

Eggs poached right in a spiced tomato and pepper sauce, served straight from the pan with bread.

Ingredients

• 1 can (28 oz) crushed tomatoes
• 4 eggs
• 1 onion
• 1 bell pepper
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp paprika
• 1 tbsp oil
• salt
• half a loaf of bread

Cost Breakdown

Tomatoes — $1.40

Eggs — $0.80

Onion — $0.30

Pepper — $0.80

Garlic — $0.15

Bread — $0.35

Oil / spices — $0.20

Total — $3.90 / 3 servings

Easy Swap

No bell pepper? The sauce still works fine with just onion, garlic and tomato.

Steps

1. Cook the onion and pepper in the oil for 8 minutes until soft.
2. Add the garlic and spices, then the tomatoes; simmer 10 minutes until thick.
3. Make wells and crack in the eggs; cover and cook 6–8 minutes.
4. Serve straight from the pan with bread for scooping.

Macros / serving (estimated)

CALORIES

1. PROTEIN 18 g CARBS 46 g FAT 16 g KITCHEN NOTE Simmering the sauce until thick before adding the eggs stops them from swimming instead of poaching. THE $2 DINNER PROJECT 27

A can of chickpeas, roasted hot and dry until they turn crunchy and snackable.

Ingredients

• 1 can chickpeas
• 1 tbsp oil
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• salt

Cost Breakdown

Chickpeas — $0.90

Oil — $0.10

Spices — $0.05

Total — $1.05 / 3 servings

Easy Swap

Any spice blend works — try the

All-Purpose Spice Blend (recipe 39) in place of the paprika and cumin.

Steps

1. Heat the oven to 425°F / 220°C.
2. Drain, rinse and dry the chickpeas thoroughly on a towel.
3. Toss with the oil and spices, and spread on a tray in one layer.
4. Roast 25–30 minutes, shaking once, until crunchy. Cool before eating.

Macros / serving (estimated)

CALORIES

1. PROTEIN 8 g CARBS 22 g FAT 7 g KITCHEN NOTE Drying the chickpeas thoroughly before roasting is the single biggest factor in how crunchy they turn out. THE $2 DINNER PROJECT 28

One pot of stovetop popcorn, split into three bowls with three completely different toppings.

Ingredients

• 1/2 cup popcorn kernels
• 2 tbsp oil
• salt
• toppings: paprika + garlic powder, or
• cinnamon + sugar, or grated cheese +
• pepper

Cost Breakdown

Kernels — $0.35

Oil — $0.20

Toppings — $0.25

Total — $0.80 / 4 servings

Easy Swap

Pre-popped plain popcorn works too if you skip the stovetop step entirely.

Steps

1. Heat the oil in a large pot with 3 kernels until they pop.
2. Add the rest, cover, shake, and cook until the pops slow to 2 seconds apart.
3. Tip out immediately and salt while hot.
4. Split into bowls and add a different topping to each.

Macros / serving (estimated)

CALORIES

1. PROTEIN 3 g CARBS 20 g FAT 7 g KITCHEN NOTE Salting the popcorn the moment it comes off the heat, while the oil is still hot, is what makes it stick. THE $2 DINNER PROJECT 29

No-bake oat and peanut butter balls, ready to roll and keep in the fridge all week.

Ingredients

• 1 1/2 cups rolled oats
• 1/2 cup peanut butter
• 1/3 cup honey
• 2 tbsp cocoa or raisins
• pinch of salt

Cost Breakdown

Oats — $0.45

Peanut butter — $0.95

Honey — $0.65

Cocoa / raisins — $0.20

Total — $2.25 / 5 servings

Easy Swap

Maple syrup can replace the honey in equal amounts.

Steps

1. Mix everything in a bowl until it holds together, adding a splash of milk if dry.
2. Chill for 10 minutes so it firms up.
3. Roll into 15 balls.
4. Keep refrigerated for up to a week.

Macros / serving (estimated)

CALORIES

1. PROTEIN 9 g CARBS 38 g FAT 12 g KITCHEN NOTE Chilling the mixture briefly before rolling keeps it from sticking to your hands too much. THE $2 DINNER PROJECT 30

Toasting the oats first turns a basic yogurt snack into something with real crunch.

Ingredients

• 1 1/2 cups plain yogurt
• 1/2 cup rolled oats
• 1 tbsp honey
• 1/2 tsp cinnamon
• 1 tsp oil or butter

Cost Breakdown

Yogurt — $0.85

Oats — $0.15

Honey — $0.15

Butter / cinnamon — $0.05

Total — $1.20 / 2 servings

Easy Swap

Any granola works in place of the toasted oats if you want to skip that step.

Steps

1. Toast the oats with the oil and cinnamon in a dry pan for 4 minutes until golden.
2. Cool the oats so they stay crunchy.
3. Spoon the yogurt into glasses or bowls, and scatter the oats over.
4. Drizzle with honey.

Macros / serving (estimated)

CALORIES

1. PROTEIN 12 g CARBS 32 g FAT 7 g KITCHEN NOTE Letting the toasted oats cool fully before adding them is what keeps them crunchy instead of soggy in the yogurt. THE $2 DINNER PROJECT 31

Thin slices of stale bread, brushed with garlic oil and baked until dry and golden.

Ingredients

• half a stale loaf
• 2 tbsp oil or butter
• 2 cloves garlic
• 1/2 tsp dried herbs
• salt

Cost Breakdown

Bread — $0.70

Oil / butter — $0.30

Garlic — $0.15

Herbs — $0.05

Total — $1.20 / 4 servings

Easy Swap

Any bread works, but a firmer, slightly stale loaf slices thinner and crisps better than soft fresh bread.

Steps

1. Slice the bread thin and brush both sides with the garlic-infused oil.
2. Lay on a tray, and season with herbs and salt.
3. Bake at 350°F / 175°C for 12–15 minutes until dry and golden.
4. Cool fully — they crisp as they cool.

Macros / serving (estimated)

CALORIES

1. PROTEIN 4 g CARBS 24 g FAT 6 g KITCHEN NOTE These crisp up as they cool, not in the oven, so resist the urge to bake them longer if they still feel soft. THE $2 DINNER PROJECT 32

Cold, snappy carrot sticks paired with a five-minute peanut dip.

Ingredients

• 4 carrots
• 3 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp vinegar
• 1 tsp sugar
• 4 tbsp warm water
• chili flakes

Cost Breakdown

Carrots — $0.80

Peanut butter — $0.36

Soy / vinegar / sugar — $0.35

Total — $1.50 / 3 servings

Easy Swap

Cucumber or bell pepper sticks work just as well as carrots for dipping.

Steps

1. Cut the carrots into sticks and keep them in cold water so they stay snappy.
2. Whisk the peanut butter with the soy, vinegar, sugar and water until smooth.
3. Pour into a small bowl and top with chili flakes.
4. Serve the sticks alongside for dipping.

Macros / serving (estimated)

CALORIES

1. PROTEIN 7 g CARBS 18 g FAT 11 g KITCHEN NOTE Soaking the cut carrots in cold water keeps them crisp instead of going limp before serving. THE $2 DINNER PROJECT 33

Thick-cut, oven-roasted wedges with crisp edges and a fluffy center.

Ingredients

• 5 potatoes
• 2 tbsp oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• salt
• pepper

Cost Breakdown

Potatoes — $1.20

Oil — $0.20

Spices — $0.25

Total — $1.65 / 4 servings

Easy Swap

Sweet potato wedges work too, though they will roast slightly faster.

Steps

1. Cut the potatoes into wedges and soak for 10 minutes in cold water; dry well.
2. Toss with the oil and spices.
3. Bake at 425°F / 220°C for 30 minutes, flipping halfway.
4. Salt again straight out of the oven.

Macros / serving (estimated)

CALORIES

1. PROTEIN 5 g CARBS 38 g FAT 7 g KITCHEN NOTE Soaking the cut wedges in cold water rinses off surface starch, which is what helps them crisp instead of steam. THE $2 DINNER PROJECT 34

Baked tortilla wedges with a warm, garlicky bean dip — no deep frying needed.

Ingredients

• 6 tortillas
• 2 tbsp oil
• 1 can pinto or black beans
• 1 clove garlic
• 1/2 tsp cumin
• 1 tbsp lime juice
• salt
• hot sauce

Cost Breakdown

Tortillas — $1.20

Beans — $0.90

Oil — $0.20

Garlic / spices / lime — $0.70

Total — $3.00 / 4 servings

Easy Swap

Store-bought chips work fine if you want to skip baking your own.

Steps

1. Brush the tortillas with oil, cut into wedges, and bake at 375°F / 190°C for 10 minutes until crisp.
2. Warm the drained beans with the garlic and cumin for 5 minutes.
3. Blend or mash with the lime juice and a splash of water into a smooth dip.
4. Season with salt and hot sauce and serve warm.

Macros / serving (estimated)

CALORIES

1. PROTEIN 10 g CARBS 42 g FAT 8 g KITCHEN NOTE Warming the beans before blending makes the dip smoother and easier to mash than starting from cold. THE $2 DINNER PROJECT 35

A basic, glossy tomato sauce to keep in the fridge for pasta, pizza, or spooning onto anything. MAKES 4

Ingredients

• 1 can (28 oz) crushed tomatoes
• 1 onion
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tsp oregano
• salt
• pepper

Cost Breakdown

Tomatoes — $1.40

Onion — $0.30

Garlic — $0.15

Oil — $0.25

Sugar / herbs — $0.10

Total — $1.60 / 4 servings

Easy Swap

Whole canned tomatoes, crushed by hand, work just as well as pre-crushed.

Steps

1. Cook the finely diced onion in the oil for 8 minutes until sweet, not brown.
2. Add the garlic and oregano, and cook 30 seconds.
3. Add the tomatoes and sugar; simmer 20 minutes until glossy and thick.
4. Season and keep refrigerated for up to 5 days, or freeze in portions.

Macros / serving (estimated)

CALORIES

1. PROTEIN 3 g CARBS 14 g FAT 6 g KITCHEN NOTE A pinch of sugar rounds out the acidity of canned tomatoes without making the sauce taste sweet. THE $2 DINNER PROJECT 36

A pourable peanut sauce for noodles, slaw, wraps, or roasted vegetables — five minutes, no cooking. MAKES 4

Ingredients

• 1/3 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp vinegar or lime juice
• 2 tsp sugar
• 1 clove garlic
• 1/4 tsp chili flakes
• 5 tbsp warm water

Cost Breakdown

Peanut butter — $0.65

Soy sauce — $0.20

Vinegar / lime — $0.25

Sugar / garlic / chili — $0.30

Total — $1.40 / 4 servings

Easy Swap

Any nut or seed butter can replace the peanut butter here.

Steps

1. Grate the garlic into a bowl.
2. Add the peanut butter, soy sauce, vinegar, sugar and chili.
3. Whisk in the water a spoon at a time until pourable and glossy.
4. Use on noodles, slaw, wraps, roasted vegetables or rice.

Macros / serving (estimated)

CALORIES

1. PROTEIN 6 g CARBS 8 g FAT 11 g KITCHEN NOTE Whisking in the water gradually, a spoon at a time, keeps the sauce smooth instead of splitting. THE $2 DINNER PROJECT 37

One jar, one hard shake, and a vinaigrette that keeps for weeks in the fridge. MAKES 6

Ingredients

• 6 tbsp oil
• 3 tbsp vinegar
• 1 tsp mustard
• 1 tsp honey or sugar
• 1 small clove garlic
• salt
• pepper

Cost Breakdown

Oil — $0.45

Vinegar — $0.20

Mustard — $0.10

Honey — $0.10

Garlic — $0.05

Total — $0.90 / 6 servings

Easy Swap

Any vinegar works — red wine, apple cider or plain white vinegar all give a slightly different edge.

Steps

1. Put everything in a clean jar.
2. Seal and shake hard for 20 seconds until creamy.
3. Taste and adjust with more vinegar or salt.
4. Keeps for 2 weeks in the fridge; shake before each use.

Macros / serving (estimated)

CALORIES

1. PROTEIN 0 g CARBS 1 g FAT 14 g KITCHEN NOTE The mustard is what holds the oil and vinegar together, so it does not separate as fast in the jar. THE $2 DINNER PROJECT 38

A cooling, garlicky yogurt sauce for spooning over almost anything roasted or grilled. MAKES 4

Ingredients

• 1 cup plain yogurt
• 1 clove garlic
• 1 tbsp lemon juice
• 1 tbsp olive oil
• salt
• dried mint or dill

Cost Breakdown

Yogurt — $0.60

Garlic — $0.05

Lemon — $0.25

Oil — $0.15

Herbs — $0.15

Total — $1.20 / 4 servings

Easy Swap

Sour cream can stand in for the yogurt if that is what you have.

Steps

1. Grate the garlic and stir it into the yogurt with the lemon juice.
2. Season with salt and the herbs.
3. Let it sit for 10 minutes so the garlic mellows.
4. Finish with a swirl of olive oil before serving.

Macros / serving (estimated)

CALORIES

1. PROTEIN 4 g CARBS 5 g FAT 6 g KITCHEN NOTE Letting the sauce rest for ten minutes mellows the raw garlic bite into something rounder. THE $2 DINNER PROJECT 39

Sharp, bright pickled onions ready in thirty minutes and good for weeks in the fridge. MAKES 6

Ingredients

• 2 red or white onions
• 3/4 cup vinegar
• 3/4 cup water
• 1 tbsp sugar
• 2 tsp salt
• 1/2 tsp peppercorns

Cost Breakdown

Onions — $0.60

Vinegar — $0.55

Sugar / salt / pepper — $0.35

Total — $1.50 / 6 servings

Easy Swap

Red onion gives a brighter pink pickle, but white or yellow onion works just as well.

Steps

1. Slice the onions thin and pack into a jar.
2. Warm the vinegar, water, sugar and salt until dissolved.
3. Pour over the onions and add the peppercorns.
4. Ready in 30 minutes; keeps for 3 weeks refrigerated.

Macros / serving (estimated)

CALORIES

1. PROTEIN 0 g CARBS 6 g FAT 0 g KITCHEN NOTE Slicing the onions thin, not thick, is what lets them pickle through in just thirty minutes. THE $2 DINNER PROJECT 40

One jar of blended spices to season potatoes, eggs, beans, chicken or popcorn all week long. MAKES 10

Ingredients

• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp cumin
• 1 tsp dried oregano
• 1 tsp black pepper
• 1 tbsp salt

Cost Breakdown

Paprika — $0.35

Garlic / onion powder — $0.35

Cumin — $0.15

Oregano / pepper / salt — $0.15

Total — $1.00 / 10 servings

Easy Swap

Swap in chili powder or smoked paprika for a different edge on the same base blend.

Steps

1. Measure everything into a small jar.
2. Seal and shake until evenly mixed.
3. Label with the date.
4. Use on potatoes, eggs, beans, chicken or popcorn.

Macros / serving (estimated)

CALORIES

1. PROTEIN 0 g CARBS 2 g FAT 0 g KITCHEN NOTE Making a full jar at once means this seasoning is ready any time a recipe calls for a spice blend. THE $2 DINNER PROJECT 41

Cooking dry beans from scratch costs a fraction of canned and gives you creamier results. MAKES 6

Ingredients

• 2 cups dry beans
• 1 onion, halved
• 3 cloves garlic
• 1 bay leaf
• 1 tbsp oil
• 2 tsp salt
• water

Cost Breakdown

Beans — $1.40

Onion — $0.30

Garlic — $0.15

Oil / bay — $0.15

Total — $2.00 / 6 servings

Easy Swap

Any dry bean works here — pinto, black, or white beans all follow the same method.

Steps

1. Soak the beans overnight, or use the quick soak: boil 2 minutes, then rest 1 hour.
2. Drain, cover with fresh water by 2 inches, and add the onion, garlic, bay leaf and oil.
3. Simmer gently for 60–80 minutes until creamy, topping up the water as needed.
4. Salt at the end; store the beans in their liquid.

Macros / serving (estimated)

CALORIES

1. PROTEIN 14 g CARBS 38 g FAT 3 g KITCHEN NOTE Salting only at the end, not during cooking, is what keeps the bean skins from toughening up. THE $2 DINNER PROJECT 42

A classic butter-and-flour gravy that comes together in ten minutes with basic pantry staples. MAKES 4

Ingredients

• 2 tbsp butter or pan drippings
• 2 tbsp flour
• 2 cups broth
• 1 tsp soy sauce
• pepper
• thyme

Cost Breakdown

Butter — $0.25

Flour — $0.05

Broth — $0.45

Seasoning — $0.05

Total — $0.80 / 4 servings

Easy Swap

A splash of soy sauce deepens the color and flavor if you are not using meat drippings.

Steps

1. Melt the butter and whisk in the flour; cook 2 minutes to lose the raw taste.
2. Add the broth in three additions, whisking smooth each time.
3. Simmer 4 minutes until it coats a spoon.
4. Season with soy sauce, pepper and thyme.

Macros / serving (estimated)

CALORIES

1. PROTEIN 2 g CARBS 5 g FAT 6 g KITCHEN NOTE Adding the broth in stages, whisking between each, is what keeps the gravy silky instead of lumpy. THE $2 DINNER PROJECT 43

Mashed banana and oats bake into a soft, naturally sweet cookie with no added flour.

Ingredients

• 3 ripe bananas
• 1 1/2 cups rolled oats
• 2 tbsp raisins or chocolate chips
• 1/2 tsp cinnamon
• pinch of salt

Cost Breakdown

Bananas — $0.75

Oats — $0.45

Raisins / chips — $0.30

Total — $1.20 / 4 servings

Easy Swap

Chopped nuts or dried cranberries work just as well as raisins or chocolate chips.

Steps

1. Mash the bananas smooth and stir in everything else.
2. Rest for 10 minutes so the oats hydrate.
3. Spoon 12 mounds onto a lined tray and flatten slightly.
4. Bake at 350°F / 175°C for 15 minutes until set at the edges.

Macros / serving (estimated)

CALORIES

1. PROTEIN 5 g CARBS 42 g FAT 3 g KITCHEN NOTE The riper the bananas, the sweeter these cookies turn out with no added sugar needed. THE $2 DINNER PROJECT 44

A single-serving chocolate cake, mixed and microwaved right in the mug in under two minutes.

Ingredients

• 4 tbsp flour
• 3 tbsp sugar
• 2 tbsp cocoa
• 1/4 tsp baking powder
• 3 tbsp milk
• 2 tbsp oil
• pinch of salt

Cost Breakdown

Flour — $0.05

Sugar — $0.05

Cocoa — $0.20

Milk — $0.08

Oil — $0.07

Total — $0.45 / 1 serving

Easy Swap

A splash of vanilla or a few chocolate chips stirred in make it feel extra special.

Steps

1. Whisk the dry ingredients in a large mug with a fork.
2. Stir in the milk and oil until no dry pockets remain.
3. Microwave for 70–90 seconds — stop while the top still looks slightly damp.
4. Rest for 1 minute before eating; it firms up.

Macros / serving (estimated)

CALORIES

1. PROTEIN 6 g CARBS 62 g FAT 18 g KITCHEN NOTE Pulling it out while the top still looks slightly wet is the key — it keeps cooking and firms up as it rests. THE $2 DINNER PROJECT 45

Rice simmered slowly in milk until it turns thick, creamy, and comforting.

Ingredients

• 3/4 cup short rice
• 4 cups milk
• 1/3 cup sugar
• 1/2 tsp cinnamon
• 1 tsp vanilla
• pinch of salt
• raisins (optional)

Cost Breakdown

Rice — $0.35

Milk — $1.40

Sugar — $0.15

Vanilla / cinnamon / raisins — $0.30

Total — $2.20 / 4 servings

Easy Swap

Any short or medium-grain rice works — it just needs to be starchy enough to turn creamy.

Steps

1. Simmer the rice with the milk and salt over low heat, stirring often.
2. Cook for 30 minutes until thick and creamy.
3. Stir in the sugar, vanilla and raisins; cook 5 minutes more.
4. Serve warm or chilled with cinnamon on top.

Macros / serving (estimated)

CALORIES

1. PROTEIN 10 g CARBS 52 g FAT 6 g KITCHEN NOTE Stirring often and keeping the heat low is what prevents the milk from scorching on the bottom of the pot. THE $2 DINNER PROJECT 46

Soft baked apples under a buttery oat crumble, golden and bubbling at the edges.

Ingredients

• 4 apples
• 1 cup rolled oats
• 1/2 cup flour
• 1/3 cup sugar
• 4 tbsp butter
• 1 tsp cinnamon
• 1 tbsp lemon juice
• pinch of salt

Cost Breakdown

Apples — $1.60

Oats — $0.30

Flour — $0.10

Sugar — $0.15

Butter — $0.85

Total — $3.20 / 4 servings

Easy Swap

Pears work beautifully in place of apples, or mix the two together.

Steps

1. Slice the apples into a baking dish with the lemon juice and half the cinnamon.
2. Rub the butter into the oats, flour, sugar, salt and remaining cinnamon until crumbly.
3. Scatter the crumble over the fruit.
4. Bake at 375°F / 190°C for 35 minutes until golden and bubbling at the edges.

Macros / serving (estimated)

CALORIES

1. PROTEIN 5 g CARBS 62 g FAT 14 g KITCHEN NOTE A splash of lemon juice on the apples keeps them from browning and adds brightness against the sweet crumble. THE $2 DINNER PROJECT 47

No candy thermometer needed — just warm, stir, chill, and cut into rich fudge squares.

Ingredients

• 1 cup peanut butter
• 1/2 cup honey or maple syrup
• 3 tbsp cocoa (optional)
• 1/2 tsp vanilla
• pinch of salt

Cost Breakdown

Peanut butter — $1.90

Honey — $1.50

Cocoa / vanilla — $0.20

Total — $3.60 / 6 servings

Easy Swap

Skip the cocoa entirely for a plain peanut butter fudge — just as good.

Steps

1. Warm the peanut butter and honey gently until pourable.
2. Stir in the cocoa, vanilla and salt until glossy.
3. Pour into a small lined dish and smooth the top.
4. Freeze for 1 hour, then cut into squares. Store cold.

Macros / serving (estimated)

CALORIES

1. PROTEIN 10 g CARBS 28 g FAT 21 g KITCHEN NOTE Warming the peanut butter and honey gently, not hot, keeps the fudge from turning grainy once it sets. THE $2 DINNER PROJECT 48

Buttery bread sticks rolled in cinnamon sugar and baked until crisp and caramelized.

Ingredients

• 6 slices bread
• 3 tbsp butter
• 3 tbsp sugar
• 1 1/2 tsp cinnamon
• pinch of salt

Cost Breakdown

Bread — $0.60

Butter — $0.30

Sugar / cinnamon — $0.15

Total — $1.05 / 4 servings

Easy Swap

Slightly stale bread actually works better here — it holds its shape and crisps up faster.

Steps

1. Cut the bread into thick sticks.
2. Brush all sides with the melted butter.
3. Roll in the cinnamon sugar.
4. Bake at 375°F / 190°C for 10 minutes until crisp and caramelized.

Macros / serving (estimated)

CALORIES

1. PROTEIN 4 g CARBS 30 g FAT 8 g KITCHEN NOTE Rolling the buttered sticks in cinnamon sugar right before baking, not after, lets it caramelize onto the crust. THE $2 DINNER PROJECT 49

Frozen bananas blend into a creamy, dairy-free soft-serve with no ice cream maker needed.

Ingredients

• 4 ripe bananas
• 2 tbsp cocoa
• 2 tbsp peanut butter
• 2 tbsp milk (dairy or plant-based)
• pinch of salt

Cost Breakdown

Bananas — $1.00

Cocoa — $0.20

Peanut butter — $0.24

Milk — $0.06

Total — $1.50 / 3 servings

Easy Swap

Frozen mango or berries can replace some of the banana for a different flavor.

Steps

1. Slice the bananas and freeze for at least 3 hours.
2. Blend the frozen slices with the cocoa, peanut butter, milk and salt.
3. Scrape down and blend again until it turns creamy like soft-serve.
4. Serve straight away, or freeze for 30 minutes for a scoopable texture.

Macros / serving (estimated)

CALORIES

1. PROTEIN 5 g CARBS 40 g FAT 7 g KITCHEN NOTE Slicing the bananas before freezing, rather than freezing them whole, makes them far easier to blend smooth. THE $2 DINNER PROJECT 50

Press-and-chill oat bars with peanut butter, honey and cocoa — no oven required.

Ingredients

• 2 cups rolled oats
• 1/2 cup peanut butter
• 1/3 cup honey or syrup
• 3 tbsp cocoa
• 2 tbsp milk
• pinch of salt

Cost Breakdown

Oats — $0.60

Peanut butter — $0.95

Honey — $1.00

Cocoa / milk — $0.25

Total — $2.50 / 6 servings

Easy Swap

Maple syrup can replace the honey in equal amounts.

Steps

1. Warm the peanut butter, honey and milk until smooth.
2. Stir in the cocoa, then the oats and salt.
3. Press firmly into a lined dish — the tighter you press, the better they hold.
4. Chill for 1 hour and cut into 6 bars.

Macros / serving (estimated)

CALORIES

1. PROTEIN 9 g CARBS 40 g FAT 11 g KITCHEN NOTE Pressing the mixture firmly into the dish, rather than just spreading it, is what makes the bars hold together when cut. THE $2 DINNER PROJECT 51

Stale bread gets a second life, soaked in a sweet custard and baked until puffed and set.

Ingredients

• 6 slices stale bread
• 2 eggs
• 2 cups milk
• 1/3 cup sugar
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 2 tbsp raisins
• pinch of salt
• butter for the dish

Cost Breakdown

Bread — $0.60

Eggs — $0.40

Milk — $0.70

Sugar — $0.15

Raisins / vanilla — $0.75

Total — $2.60 / 4 servings

Easy Swap

Any stale bread or brioche works — the staler it is, the better it soaks up the custard.

Steps

1. Tear the bread into a buttered dish and scatter the raisins through.
2. Whisk the eggs, milk, sugar, vanilla, cinnamon and salt.
3. Pour over the bread and press down; soak for 10 minutes.
4. Bake at 350°F / 175°C for 35 minutes until puffed and just set in the middle.

Macros / serving (estimated)

CALORIES

1. PROTEIN 12 g CARBS 50 g FAT 9 g KITCHEN NOTE Letting the bread soak for a full 10 minutes before baking is what keeps the middle custardy instead of dry. THE $2 DINNER PROJECT 52