I love food. While eating out and enjoying the food a new location has to offer is important to us, we travel on a budget (and with dietary restrictions) so it’s often more practical to make our own food even when on “vacation”. And frankly when you’re in remote locations there may not even be options to eat out, they could be closed seasonally or really just not good.
I’ve always imagined compiling my favorite recipes we make on the road for a post. With rising prices in the grocery stores tightening wallets, I thought it was more important to share the “budget” meals we eat at home too. Over the last year we spent an average of $327 per month on groceries for 2 adults. This includes ~135 meal servings (I don’t eat breakfast and we eat out 2x per week), plus snacks, pop and my dessert habit.
When traveling we have some simple go to meals that are easy to pick up from the grocery store and that, if staying in one place we can use in a few days by incorporating the same ingredients or ones that are shelf stable if we’re moving every day.
When traveling we bend these rules a little, but generally we follow these commandments of grocery shopping:
- Know thy prices: We keep tabs on what is a deal and what isn’t. As a rule of thumb we don’t buy anything that isn’t on sale or that we know to be a low price. And when we’re at home and see a good price, we stock up! (Ok I’ve also brought good deals back in my suitcase too..) We regularly shop 5 stores and having apps on my phone to compare Publix BOGO prices to Walmart, etc is extremely helpful if I don’t have a frame of reference for prices. We also love seeing what is a great deal based on locality. For example we once got a whole bag of avocados in Portland for $2 or the Aldi in Texas have poblano peppers for cheap. We make decision on recipes on the fly based on deals. This doesn’t have to be done at the store, you can also check your favorite local store(s) for their ads and plan from there. There are only 3 staples we buy every single week: bread, bananas and milk.
- Appreciate Leftovers: I grew up eating leftovers. My favorite breakfasts were sweet and sour chicken, pizza and microwaved french fries. While I don’t understand what’s it’s like to not enjoy them, I think it helps to make things that reheat as good as they were originally (Air fryers are a game changer) and use recipes I love and am excited to have again.
- Reduce, reuse, re-eat: You’ll notice a lot of the recipes use the same ingredients. We buy a 25lb bag of white rice at Sam’s Club and will go through it in about 6 months. We’ll grab a rotisserie chicken and turn that into 2+ different recipes. Avoiding waste by planning different recipes and types of cuisine with the same ingredients get the most for your money.
- You don’t always need meat: With meat prices ever in flux we try to eat other filling alternatives like squash, beans or lentils whenever we can. Plus I actually really enjoy eating these things and they work better than meat in some recipes.
- Get Rewarded: While I struggle using some of the rewards programs like Ibotta because they force you to spend on specific brands or products that don’t often follow rule #1, they are great ways to get money back if you DO buy the brands and items with offers. I’ve gotten some great deals when matching up Ibotta and Fetch with clearance and sale deals.
Recipes
Most of these recipe price breakdowns don’t include the oils and spices prescribed. I almost exclusively use EVOO but most will work with whatever you have. (Meijer used to have a good BOGO sale now and then on big containers of olive oil.) I’ll commonly just omit fancier spices I don’t have. Aldi, Kroger, Walmart and some others have good lines of your typical spices for $1 ea. Most used spices in these recipes are salt, pepper, cumin, red pepper flakes, garlic powder. Garlic is also something you won’t see on the price list. I can’t always tolerate it so we leave it out sometimes or we have a jar of minced garlic in the fridge ($2.09 at Aldi = 48 cloves or $4.64 at Walmart = 192 cloves). Fresh runs $1.65 for 3 heads here.
I added current pricing and links for ingredients but I’m sure much of it will increase by the time I hit publish. I sourced Aldi, Walmart, Target, Meijer, Kroger and Sam’s Club to find the best prices. While it doesn’t make sense to go to all these stores if the price difference is only a few cents, it may save you by stocking up ahead of time when you’re at that particular store and know, say taco seasoning or black beans, are cheaper there.
Couscous Bowls
This is my other travel staple. Less of a recipe, more of a vibe. We’re actually making this tonight because it’s our go-to power bowl on hikes and other adventures. While not the cheapest (especially since it has no meat) it can be filled with a wide range of different healthy options. Make the base layer quinoa, use cucumbers, add tomatoes, grill up some chicken, omit avocado cause it’s expensive, whatever. Cook what you like cooked, eat whatever you like raw. The grains should be cooked though.
| Couscous | $1.95 |
| Sweet Potato | $2.75 / 3 = $.92 |
| Avocado | $.73 * 4 = $2.92 |
| Chickpeas | $.79 |
| Feta | $3.29 / 4 = $.82 |
| Zucchini | $2.33 / 2 = $1.17 |
| Bell Peppers | $2.99 / 2 =$1.50 |
| Jalapeno | $.79/ 4 = $.20 |
| 4 Servings | $10.27 |
Pasta W/ Veggies
This is my favorite staple. We’ve made this all over North America for sure. The terrible photo on the left is on our honeymoon in St Kitts in 2014 and the right is in Aruba in 2018. It’s easy to alter based on what produce is seasonal/local and eats well even when not heated up on hikes. No particular recipe, just cook pasta, fry up the veggies with some red pepper flakes and add them together with some olive oil and cheese.
| Pasta | $.95 |
| Asparagus | $2.55 |
| Bell Peppers | $2.99 / 2 =$1.50 |
| Mushrooms | $1.89 |
| Onion | $2.59 / 10 = $.26 |
| Italian Cheese | $3.55 / 3 = $1.18 |
| 4 Servings | $8.33 |
Chickpea Salad
I found this recipe during the pandemic with lots of dried chickpeas on my hands. I typically make my chickpeas fresh in the pressure cooker, but the recipe calls for canned which is great also. I love following the recipe as it is, but it’s easy to switch out for dried herbs, add onion, use different kinds of pickles, etc. My favorite pickles to use are a splurge; Boars Head.
| Chickpeas | $.79 * 2 = $1.58 |
| Celery | $1.45 / 2 = $.73 |
| Pickles | $1.99 / 2 = $1 |
| Dill | $2.08 |
| Lemon | $.66 |
| Mayo | $4.48 / 15 = $.30 |
| Bread | $1.09 |
| 6 Servings | $7.44 |
Chicken Enchiladas
This was one of Adam’s contributions when we met. The first thing he cooked for me were cheese enchiladas. These days we generally include leftover or rotisserie chicken, onion and jalapeños too. I also had never had white rice with my Mexican food until then. Our preferred refrieds are un-ironically LaPreferida. But if you don’t mind others there are cheaper ones for about $1.
Simply pull the chicken off the bones and mix with shredded cheese, onion and/or jalapeño. Fry up each tortilla to soften it and then fill with chicken mixture, roll and place in the bottom of a glass baking dish. Once all are placed, smother them in enchilada sauce and bake. Serve with beans and white rice.
| Rotisserie Chicken | $4.98 / 2 = $2.49 |
| Corn Tortillas | $3.18 / 4 = $.80 |
| Cheese | $1.65 |
| Onion | $2.59 / 10 = $.26 |
| Jalapeno | $.79/ 4 = $.20 |
| Enchilada Sauce | $1.98 |
| Refried Beans | $1.59 |
| White Rice | $10.53 / 16 = $.66 |
| 4 Servings | $9.63 |
Mashed Potato Bowls
This usually proceeds enchilada night. We will either just eat the rotisserie chicken + a couple sides like acorn squash, green beans, pasta side, rice sides, something OR will will make KFC-esque mashed potato bowls.
| Rotisserie Chicken | $4.98 / 2 = $2.49 |
| Mashed Potatoes | $7.48 / 2 = $3.74 |
| Corn | $.55 |
| Cheese | $3.05 / 2 = $1.53 |
| Gravy | $.74 |
| Servings 3 | $9.05 |
Korean Beef/Turkey
We almost always use ground turkey over ground beef. Except for maybe burgers. This recipe is no exception. Lately we’ve been seeing our Sam’s Club discount their ground turkey frequently about a week before expiration. $10.29 for 4 lbs. I never thought to add avocado to asian flavors until I went to my first teriyaki bowl restaurant in California. It is the perfect compliment!
| Ground Meat (Turkey) | $7.39 / 2 = $3.70 |
| Soy Sauce | $1.58 / 4 = $.40 |
| Sesame Oil | $6.88 / 30 = $.23 |
| Ginger | $4.19 / 60 = $.07 Past; $.45 Fresh |
| Onion | $2.59 / 10 = $.26 |
| Brown Sugar | $1.62 / 8 = $.20 |
| Avocado | $.73 * 4 = $2.92 |
| Green Onion | $.95 / 3 = $.32 |
| White Rice | $10.53 / 16 = $.66 |
| 4 Servings | $8.76 |
Pork Carnitas
I just tried this one for the first time. Pork seems to be on sale more lately so we took advantage of a good sale at our local grocery chain, Ingles. I will 100% make this again. Especially since the butcher cut our huge pork loin into 3 “roasts” for us and I froze 2.
| Pork | $1.98/lb = $4.61 |
| Tortillas | $3.18 / 4 = $.80 |
| Coleslaw | $1.75 / 4 = $.44 |
| Feta Cheese | $3.29 / 4 = $.82 |
| Lime | $.38 * 2 = $.76 |
| Jalapeno | $.79 / 4 = $.20 |
| Cilantro | $.85 / 3 = $.28 |
| Chicken Broth | $1.33 / 4 = $.32 |
| 5 Servings | $8.66 |
Stuffed Pepper Soup
Cooking stuffed peppers can be really annoying. Not only do you have to take the time to stuff each one, but unless you split them in half the peppers rarely get cooked all the way through. I’ve found this recipe much more efficient with the same flavors. For some reason I always think to make stuffed peppers when I have left over rice, but this recipe calls for uncooked rice so no need to have any pre-cooked on hand. Oh and this one is vegetarian using lentils as your protein. I know all the color lentils make a difference, but I can usually only find green and brown at a good price.
| Bell Peppers | $2.19 * .67 = $1.47 |
| Jalapeno | $.79 / 4 = $.20 |
| Onion | $2.59 / 10 = $.26 |
| Lentils | $4.98 / 8 = $.62 |
| Fire Roasted Tomatoes | $1.05 |
| White Rice | $10.53 / 16 = $.66 |
| Tomato Sauce | $.69 |
| Vegetable Broth | $1.29 |
| Cheese | $3.09 / 4 = $.77 |
| Sour Cream | $1.79 / 4 = $.45 |
| 4 Servings | $7.46 |
Spaghetti Squash Taco Bake
I like “one-pot” style meals and casseroles. I’ve made my fair share of mexican inspired ones with rice, quinoa, various beans, etc. This is our absolute favorite one! Which makes it worth it as the most expensive recipe on this list.
| Spaghetti Squash | $1.18/lb * 4 = $4.72 |
| Ground Turkey | $7.39 / 2 = $3.70 |
| Onion | $2.59 / 10 = $.26 |
| Taco Seasoning | $.39 |
| Black Beans | $.75 |
| Salsa (Just get Aldi it’s the best) | $2.15 / 6 = $.36 |
| Tomato Paste | $.59 |
| Jalapeno | $.79/ 4 = $.20 |
| Cheese | $3.09 / 2 = $1.55 |
| Tomatoes (cherry/grape) | $1.50 |
| Sour Cream | $1.79 / 4 = $.45 |
| 4 Servings | $14.02 |
Poblano Chicken Risotto
Some how I mostly seem to make this when I visit my sister in Texas. Usually because I am inspired by cheap poblano peppers at Aldi there. This can easily be made with or without chicken. Either way this is a very long and sneeze inducing process. It involves frying up lots red peppers flakes which never fails to smoke Adam out of the kitchen/house. And risottos in general are very hands on getting the broth to be absorbed.
I typically do not buy arborio because 1. it’s hard to find and 2. it’s more expensive than just using rice from my big ole Sam’s Club bag. Chicken has been going up in price, but we’ve successfully found $1.99/lb at Aldi the last two Sundays.
| Poblano Peppers | $.62 * 2 = $1.24 |
| Chicken Breasts | $1.99/lb |
| Rice/Arborio | $10.53 / 25 = $.42 OR $2.50 |
| Chicken Broth | $1.33 |
| Parmesan Cheese | $2.22 / 3 = $.74 |
| 4 Servings | $5.27 – $7.80 |
Butternut/Sweet Potato Lentil Curry
I’ve made this recipe all types of ways. Sometimes on purpose, sometimes not. With a really good butternut it can be worth it to use that, but often times when the butternut squash isn’t super flavorful you won’t notice the difference in using sweet potato. A really good price on sweet potato is $.69/lb, butternut $.99/lb. I’ve omitted coconut milk for regular milk, do not recommend. I’ve tried other kinds of broth/stock and would definitely stick to veggie. I wouldn’t omit any of the spices in this one.
We also usually pick naan OR rice and not both. But feel free to splurge, it will make the curry go further.
| Butternut Squash OR Sweet Potato | $2.98 OR $2 |
| Lentils | $4.98 / 3 = $1.24 |
| Onion | $2.59 / 10 = $.26 |
| Ginger | $4.19 / 60 = $.07 Past; $.45 Fresh |
| Curry Powder | $1.94 / 4 = $.49 |
| Corriander | $3.97 / 4.5 = $.88 |
| Garam Masala | $3.99 / 4 = $1 |
| Turmeric | $1.94 / 4.5 = $.43 |
| Diced Tomatoes | $.69 |
| Coconut Milk | $1.82 |
| Veggie Stock | $1.29 * .75 = $.97 |
| Naan | $5.58 / 2 = $1.40 |
| White Rice | $10.53 / 16 = $.66 |
| 6+ Servings | $10.51 – $13.27 |
Asian Sweet Chili Chicken
This was my first pressure cooker recipe I tried. We had been gift one in 2013 or 2014 and I hadn’t touched the thing not know ing what to do with it. Then the Instant Pot exploded in popularity and there were thousands of recipes. I love the simplicity and have kept it in ration ever since.
In my opinion the only acceptable option for sweet chili sauce is Trader Joes (Mae Ploy is ok in a pinch). And I’m a ketchup snob; Heinz only. Walmart brand appears to have the cheapest per oz price and Aldi is a close second but I have no clue how they taste. I typically only cook with boneless skinless chicken breasts. I know how boring. But recently I started trying boneless skinless thighs in some recipes like this one. It definitely didn’t hurt, but it was of course greasier.
| Chicken Breast/Thighs | $1.99/lb x 2 = $3.98 |
| Ketchup | $.04/oz * 3 = $.12 |
| Soy Sauce | $1.58 / 4 = $.40 |
| Brown Sugar | $1.70 / 16 = $.11 |
| Sweet Chili Sauce | $1.99 / 10 = $.20 Trader Joe’s |
| Teriyaki Sauce | $2.42 / 15 = $.16 |
| Ginger | $4.19 / 60 = $.07 Past; $.45 Fresh |
| Green Onion | $.95 / 3 = $.32 |
| Avocado | $.73 * 4 = $2.92 |
| White Rice | $10.53 / 16 = $.66 |
| 4 Servings | $8.94 |
Butternut, Sausage, and Tortelloni Soup
I don’t think it would matter much if you used tortellini or tortelloni. I use Rana cheese filled tortelloni because I don’t react well to the frozen kind, but that can cut your cost on this recipe if you find good frozen ones you like. I also do arugula instead of spinach, which I would imagine doesn’t make much of a difference and gives you options based on price or availability.
| Butternut Squash | $2.98 |
| Sausage | $2.45 |
| Tortellini | $2.45 (Publix BOGO) |
| Chicken Broth | $1.33 / 2 = $.67 |
| Spinach OR Arugula | $1.54 OR $1.99 |
| Heavy Cream | $2.58 / 2 = $1.29 |
| Parmesan Cheese | $2.22 / 3 = $.74 |
| 4 Servings | $11.82 – $12.27 |
Cauliflower and Chickpea Masala
| Cauliflower | $2.44 |
| Chickpeas | $.79 |
| Garam Masala | $3.99 / 4 = $1 |
| Turmeric | $1.94 / 4.5 = $.43 |
| Onion | $2.59 / 10 = $.26 |
| Ginger | $4.19 / 60 = $.07 Past; $.45 Fresh |
| Tomato Sauce | $.69 |
| Heavy Cream | $2.58 / 6 = $.43 |
| White Rice | $10.53 / 16 = $.66 |
| Cilantro | $.85 / 3 = $.28 |
| Naan | $5.58 / 2 = $1.40 |
| 4 Servings | $8.45 |
Thai Chicken Rice Bowls
| Chicken Breasts | $1.99/lb x 2 = $3.98 |
| White Rice | $10.53 / 25 = $.42 |
| Chicken Broth | $1.33 / 2 = $.67 |
| Peanut Butter | $3.75 / 80 = $.05 |
| Sweet Thai Chili | $1.99 / 4 = $.50 Trader Joe’s |
| Soy Sauce | $1.58 / 10 = $.16 |
| Ginger | $4.19 / 60 = $.07 Past; $.45 Fresh |
| Lime | $.38 * 2 = $.76 |
| Sriracha | $3.99 / 28 = $.14 |
| Cilantro | $.85 / 3 = $.28 |
| Zucchini | $2.18 / 3 = $.73 |
| Carrots | $.98 / 5 = $.20 |
| Bean Sprouts | $2.50 / 2 = $1.25 |
| Peanuts | $1.98 / 4 = $.50 |
| Fish Sauce (Optional) | $3.38 / 25 = $.14 |
| 4 Servings | $9.85 |
Sausage and Sweet Potato Zucchini Lasagna
In a recipe like this that calls for so little chicken broth I’ll often just use bullion to make my own so I don’t open and waste a whole 4 cup container of chicken broth. There are many other recipes that use the broth so it could also help to plan to make one of those ahead of time.
| Zuccchini | $2.33 |
| Sweet Potato | $2.75 / 3 = $.92 |
| Sausage | $2.45 |
| Milk | $3.22 / 32 = $.10 |
| Chicken Broth | $1.33 / 8 = $.17 |
| Cilantro | $.85 / 3 = $.28 |
| Green Onion | $.95 / 3 = $.32 |
| Mozzerella | $2.85 / 2 = $1.43 |
| 5 Servings | $8 |
Cuban Style Black Beans
| Dry Black Beans | $2.57 / 2 = $1.29 |
| Onion | $2.59 / 10 = $.26 |
| Jalapeno | $.79/ 4 = $.20 |
| Chipotles in Adobo | $1.26 |
| Orange Juice (Optional) | $2.58 / 30 = $.09 |
| Lime | $.38 * 2 = $.76 |
| Avocado | $.73 * 4 = $2.92 |
| Cilantro | $.85 / 3 = $.28 |
| Cheese (Feta, Cojita, Queso Fresca) | $3.29 / 4 = $.82 |
| Sour Cream | $1.79 / 4 = $.45 |
| White Rice | $10.53 / 16 = $.66 |
| 6 Servings | $8.99 |
Stuffed Cabbage Casserole
| Cabbage | $2.04 |
| Ground Meat (Turkey) | $7.39 / 2 = $3.70 |
| Onion | $2.59 / 10 = $.26 |
| Brown Sugar | $1.70 / 16 = $.11 |
| Tomato Sauce | $.69 |
| Beef Broth | $1.33 / 2 = $.67 |
| White Rice | $10.53 / 16 = $.66 |
| Cheese | $3.09 |
| 6 Servings | $11.22 |
Other simple meals
Tostadas
We just bake corn tortillas until they’re crispy and add what we have. Usually bare minimum is refried beans and cheese. But love avocado, hot sauce, lettuce, sour cream, jalapeños.
Tacos
Basically the same as the tostadas but eat the tortillas soft. Some alternative filling idea: butternut squash, sweet potato, black beans.
Ciabattas
Since I would always find ciabatta rolls on sale a Kroger I’ve become obsessed with them as a lunch idea. They freeze really well if you find them on sale or Costco sells a big pack of them. They pair wonderfully with mozzarella, tomato, avocado, bacon, chicken. I can’t eat lunch meat, but I assume that’s also what normal people would put on their sandwich..
Noodles + Sauce
Choose a noodle. Add a jar of sauce. It’s that easy.
Grilled Cheese + Soup
My comfort meal. Cheese + bread + butter. Chicken bouillon, water, noodles. The tiny star (estrella) noodles are my favorite.
Nachos
This has been one of the easiest for us on the road and, although not very healthy, my go to lunch when I have stuff left to use up. Chips, cheese, salsa at the bare minimum. Add sour cream, avocado, lettuce, jalapeños, tomato, peppers, black beans, refried beans, chicken, beef.
Hummus Wraps
Fill a tortilla or wrap with hummus, chicken, peppers, zucchini, feta, lettuce, kalamata olives, etc.
Almond butter/peanut butter/jelly/banana
Finding me a shelf stable lunch to pack or make is really hard. I never ate PBJ growing up and found out in college that I love it. Then I stopped being able to eat jelly.. But I’ve found I love almond butter and banana toast, which led to not having a toaster and just making it a sandwich.
Woo-hoo and other clearance tags
All the Kroger owned stores have clearance tags labeled woo-hoo deals. We lived behind a Kroger for 3 years and would make trips to the store 3+ times a week. This often led to us buying high end food for about 50% off because it was close to expiration. They also have produce that’s ugly or going back for $1. Other stores have (more rare) but similar close out prices or there are apps like Flash Food that make those items available for pick up.
