SERVES: 8 

TIME: 20 min

CPS: CA $2.30/US $1.96

TIP:

Make this recipe vegan by swapping tofu or 2 cans of chickpeas for chicken, and using coconut oil and coconut yogurt. 

While the butter chicken cooks, prep your carbs. Serve with rice, quinoa, or naan bread; top nachos or baked potatoes; or use as a filling for wraps. If serving with a cooked grain like rice, make extra to balance your plate of Tropical Pineapple Chicken on Wednesday.  

Use ground chicken instead of breasts. It costs less and cooks faster! 

Stir steamed vegetables right into your butter chicken, or serve on the side. Try it with frozen green beans, broccoli florets, cauliflower, or peas.  

WHY WE LOVE IT:

This recipe makes 8 servings – divide leftovers between 4 tortillas and wrap them up for lunch tomorrow!  

Budget friendly – this recipe will only cost you $2.30 per serving.

CHANGE IT UP!

No time to cook? Coat 2 lbs (900 g) chicken with seasoning. Freeze up to 1 month. Defrost, then roast in the oven. 

SERVES: 4

TIME: 15 min

CPS: CA $5.01/US $4.31

TIP:

Make it vegan by swapping chicken with 2 cups of lentils or edamame and omitting feta.  

Try with Dijon mustard instead of honey mustard for more of a kick.  

Instead of fresh corn, opt for shelf-stable and cost-effective alternatives, such as 1 can (12 oz/341 ml) low-sodium corn, drained and rinsed, or frozen corn, thawed under hot water.  

Use any leftover romaine lettuce and corn on tomorrow’s Tacos.   

WHY WE LOVE IT:

Perfectly balanced plate with 26 g of protein per serving!  

Quickly prepare dressing and assemble all the ingredients for the salad ahead of time. Store in the refrigerator until ready to eat for a stress-free solution to dinnertime. Drizzle the dressing over the salad just before serving. 

CHANGE IT UP:

Short on time? Make a cold noodle salad. Swap lemon juice for mustard and toss prepared dressing with cooked, cold noodles. 

SERVES: 6

TIME: 15 min

CPS: CA $2.44/US $2.07

TIP:

Serve tacos with veggie toppings that are easy to prepare, such as shredded lettuce, diced red onion, Poco Picante Salsa, thinly sliced bell pepper, sliced mushrooms, or canned corn.  

Use ground meat of your choice, it doesn’t have to be beef. Check to see what’s on sale. 

Instead of taco shells, use medium tortillas to make soft shell tacos – you're already picking some up for Enchiladas later in the week! 

WHY WE LOVE IT:

Taco Tuesday on a budget – only $2.44 per serving!   

CHANGE IT UP:

No time to cook? Season 1 lb (450 g) lean ground meat (beef, chicken or pork) with seasoning. Freeze until needed, then prepare recipe according to pkg instructions. 

SERVES: 4

TIME: 20 min

CPS: CA $4.99/US $4.24

TIP:

If you have some time on Tuesday, prep ingredients and marinate overnight. In a bowl, combine sliced pepper and onion, chicken, pineapple, coconut oil, and seasoning. Cover, and refrigerate overnight. 

Slash your grocery bill! Swap out pricy chicken breast fillets for boneless thighs or sliced pork tenderloin. Swap snap peas for frozen green beans. 

Customize the recipe to include your family’s favourite veggies. Try it with broccoli and cauliflower florets, or matchstick carrots.  

Spread on a pizza shell for a twist on Hawaiian pizza; wrap in rice papers to make summer rolls; or serve with rice, quinoa, pita bread, tortillas, or dinner rolls. 

Remember to take the ground meat out of the freezer for tomorrow’s Beef Stroganoff "Helper".  

WHY WE LOVE IT:

Speedy weeknight recipe. This one-pan meal goes from raw to ready in only 20 minutes with minimal cleanup required.

CHANGE IT UP:

No time to cook? Coat 1 lb (450 g) chicken breast fillets or pork chops with seasoning and melted coconut oil. Freeze up to 1 month. Defrost, then roast in the oven.  

SERVES: 6

TIME: 20 min

CPS: CA $2.77/US $2.35

TIP:

Stir extra veggies into pasta, such as spinach, sliced mushrooms and bell peppers, or diced carrots and celery. 

Save some time by cooking the ground meat the night before and refrigerating overnight. At dinnertime, quickly reheat it on the stovetop and continue with the recipe. 

While the pasta is simmering, steam veggies in the microwave for a perfectly balanced plate. Make double and serve with Enchiladas tomorrow.  

WHY WE LOVE IT:

A one-pot pasta meal that involves no chopping, slicing, or dicing for a quick and easy clean-up!  

At only $2.77 per serving, this is Epicure’s healthy and budget friendly take on Hamburger Helper®.

CHANGE IT UP:

No time to cook? Season 1 lb (450 g) lean ground beef with seasoning. Form into 4 patties and freeze until needed. Fry patties in a pan on the stovetop. 

SERVES: 4

TIME: 20 min

CPS: CA $3.00/US $2.55

TIP:

Save time by making your enchiladas in the Multipurpose Steamer in the microwave – no waiting for the oven to preheat! 

If you have time, you can prepare the enchilada sauce up to 4 days before and store it in the fridge in 4-Cup Prep Bowl until you’re ready to cook dinner.  

Customize the recipe by swapping cooked pulled pork, shredded chicken, or ground meat for black beans.  

Remember to take the chicken out of the freezer for tomorrow’s Thai Coconut Chicken.  

WHY WE LOVE IT:

Better than takeout! This is a delicious and budget friendly alternative to eating out on a Friday night! 

CHANGE IT UP:

No time to cook? Season 1 lb (450 g) lean ground meat (beef, chicken or pork) with seasoning. Freeze until needed, then cook on the stove.  

SERVES: 4

TIME: 20 min

CPS: CA $4.60/US $3.48

TIP:

Use this recipe as a catch-all for any leftover produce you may have in your fridge or cupboards. Make sure to chop veggies into similar sizes for even cooking. 

For a no-cook carb option, serve with dinner rolls instead of rice. 

Although fish sauce is optional, it’s worth adding to this recipe! It adds a little saltiness and funkiness (it is made from fermented fish after all!). You can usually find it in the international food aisle in the grocery store. 

WHY WE LOVE IT:

This recipe gives you a perfectly balanced plate raw to ready in 20 minutes!

CHANGE IT UP:

No time to cook? Coat 1 lb (450 g) chicken breast fillets with seasoning. Freeze up to 1 month. Defrost, then roast in the oven. 

SERVES: 18

TIME: 30 min 

CPS: CA $0.60/US $0.51

TIP:

Pre-bake and cool tart shells ahead of time so you can make tarts in 20 minutes. 

Prep recipe on Sunday for easy grab-and-go desserts throughout the week. Store in an air-tight container in the fridge layered with parchment paper to prevent sticking. 

One recipe makes 18 servings. Or, divide filling between 24 mini tarts for a 100-calorie dessert. Or, use 12 slightly larger tarts for the recipe instead. 

Drizzle tarts with Caramel Sauce or Chocolate Fudge Sauce for a fancy finish!