We may earn a commission from links on this page.Groceries are damn expensive now, even the basics. Honk if you walked out of the supermarket with one measly bag of food that cost $50. Food shopping is one of those instances where I get mad about it (nothing will stop me from complaining into the void), but in the end, I have to find a way to cook smarter. Here are some of the strategies I use to maximize the money I spend at the grocery store, along with a few of my favorite budget-friendly recipes that are anything but boring.Make proteins work for your budgetThough eating meat will make your grocery bill climb quickly, you dont need to go without. I eat a variety of proteins and I think that's the key to both decreasing my spending and keeping meals interesting. When buying meat, I recommend dividing it into smaller quantities, so you can use one itemsay, a bag of shrimp or a pound of ground turkeyfor three to five different meals. Then use the accompanying ingredients to bulk it up. The following recipes include seafood, meat, and plant-based options. All of the recipes are scaled for two servings, so divide or multiply the measurements as needed.Red lentil slow cooker grazing soup Credit: Allie Chanthorn Reinmann Lentils and chickpeas are the heroes in this comforting and satisfying soup. They're full of fiber which you can thank for that full-belly feeling, but equally as pleasant is their low price tag. A pound of dried lentils will only run you a couple bucks (if that) and you'll have plenty leftover to use in other soups. This slow cooker soup is always welcome in my house because you can leave it to cook and stay warm on the counter, so whenever you walk by, you graze on it a little. Ingredients: onion, minced2 waxy, medium-sized potatoes, cubed cup chopped carrots cup dry red lentils2 cups lacinato kale, de-stemmed and roughly chopped4 cups chicken broth teaspoon salt teaspoon MSG teaspoon garlic powder teaspoon cayenne pepper powder2 teaspoons lemon juice1 can organic chickpeas (optional), not drained1. In true lazy slow cooker soup fashion, dump all of the ingredients, except the lemon juice and the can of chickpeas, into the cooker.2. Cook the soup for 2 hours on high heat, stirring occasionally. Click the cooker over to the warm setting for the rest of the day. Just before eating your first bowl, stir in the lemon juice.3. If you notice your soup is running low and you dont want the party to end, stir in the can of chickpeas with its liquid.Air-fried tofu with beet saladAir fried tofu is experiencing major popularity in my household these days. I like to use this recipe for coating firm tofu in nutritional yeast and air frying it until crispy on the outside and tender on the inside. The beet salad is a simple preparation and always leaves me convinced I should be eating more beets.Ingredients: red onion, thinly sliced3 tablespoons white vinegar1 teaspoon sugar teaspoon salt1 container firm tofu, drainedNeutral oil to coatNutritional yeast to coatSprinkle of salt1-8 ounce pack steamed and peeled beets, quartered3 cups of spring mix (or any salad greens)2 tablespoons extra virgin olive oil Gefen Ready-to-eat Beets A handy 3-pack of ready-to-eat beets $13.79 at Amazon Shop Now Shop Now $13.79 at Amazon 1. Add the sliced onion to a deep salad bowl along with the vinegar, sugar, and salt. Mix it around to coat the onion and let it pickle in the liquid while you prepare the meal.2. Slice the drained tofu into four thick planks. Dab them dry with a paper towel. Spray or drizzle a neutral oil to coat the tofu and sprinkle them with salt. Pour nutritional yeast onto a plate and press the tofu into it until completely coated. Air fry the planks at 400F for 10 to 15 minutes, or until crispy on the outside.3. Add the beets and spring mix to the bowl of onions and toss with the olive oil until coated. Plate the crispy tofu alongside the salad and serve.Khao Tom Goong (Thai shrimp and rice soup)This soup is great for any time of day, so dont hesitate, even if its 8 in the morning. Ill buy a pound of raw, deveined frozen shrimp from Trader Joes for about $12 and use it for several meals, including this one. Its filling, satisfying, and you can use leftover rice to keep the preparation quick.Ingredients:1 teaspoon cooking oil1 clove garlic, chopped8 raw, tail-on deveined shrimp, thawed (if frozen)Pinch saltDash fish sauce1 cup chicken broth (or any broth)1 cup rice, cookedGarnish with chopped cilantro, fried garlic, and sliced ginger1. Heat the oil in a medium pot with the garlic on low heat. Once the garlic starts to gently sizzle, add the shrimp. Sprinkle in the salt as you flip the shrimp. After a minute or so, when the shrimp is halfway cooked, add a dash of fish sauce and the broth.2. Add in the rice and allow the soup to come up to a simmer for two minutes. Serve the soup topped with plenty of fried garlic, cilantro, and ginger.Cold ramen noodle salad Credit: Allie Chanthorn Reinmann This noodle-y salad feels like a fun treat, makes enough for two servings, and will leave you with veggies to spare and use for other meals. The instant noodles are quick to cook and add necessary bulk so you walk away from the table satiated. Thinly sliced veggies bring in the nutrients, while the bright and flavorful dressing brings the whole dish to life. While you'll see asparagus in my recipe, it's more important to use seasonal veggies to keep the cost down. You can always rely on carrots, bell peppers, scallions, or snow peas to be affordable and available year-round. Feel free to swap out the noodles for a couple servings of cooked and drained pasta or a cup of cooked, warm rice. Ingredients:1 pack ramen noodles, boiled and drainedDrizzle of neutral oil for the ramen noodles1 tablespoon rice wine vinegar tablespoon white balsamic vinegar1 teaspoon toasted sesame oil teaspoon salt English cucumber, smashed and cut into 1-inch chunks red bell pepper, sliced2 asparagus spears, sliced (optional)5-10 sugar snap peas, slicedCooked chicken breast slices or a handful of cooked shrimp (optional)1. Toss the drained ramen noodles with a drizzle of oil to keep them from sticking in a clump. Chill the noodles in the fridge.2. In a serving bowl, combine the vinegars, sesame oil, and salt. Add the cucumber, pepper, asparagus, and snap peas. Toss. Add the chilled ramen noodles and toss until thoroughly combined. Serve and top with sliced chicken.Frozen dumplings and broccoliThis recipe is barely a recipe. Besides adding sauce to the broccoli, its pretty much exactly what it sounds like: dumplings and broccoli. Somehow, I find it to be a meal I always look forward to. Its vital that you use frozen dumplings you actually like. Once again, I frequent Trader Joes for the affordable frozen gyoza, but if you can, I recommend stopping by an Asian supermarket for well-priced, delicious dumplings.Ingredients:1-16 ounce bag frozen pork gyoza (substitute any filling)2 cups fresh broccoli florets2 tablespoons Bachans Original Japanese Barbecue Sauce (substitute soy sauce) Bachan's Original Japanese Barbecue Sauce This flavorful condiment delivers tons of umami to any meal. $7.98 at Walmart $8.49 Save $0.51 Shop Now Shop Now $7.98 at Walmart $8.49 Save $0.51 1. Place a steamer basket in a large pot with a half-inch of water in the bottom. Add the frozen dumplings to the steamer and cover the pot with a lid. Steam the dumplings over medium heat for five minutes.2. Open the pot and dump the broccoli florets over the dumplings and replace the lid. Steam the contents for another five minutes. The broccoli should be cooked but slightly crunchy, and the dumplings will be cooked through. Toss the broccoli with the sauce (or leave it on the side for dipping). Plate the dumplings with the broccoli on the side.Pantry pastaWhen youre looking for a recipe that sticks to your ribs without breaking the budget, pasta is a reliable ally. This is a simple recipe where any protein can substitute in, and the sauce is butter. You can use any bean to pair with your pasta, but I use peas here because I always have them in the freezer. If youre looking for a red sauce pasta idea, try my dairy-free vodka sauce recipe.Ingredients:Cooking oil to coat the pot8 ounces ground turkey1 shallot (or quarter-onion), minced2 cloves of garlic, minced teaspoon salt4 mushrooms, chopped cup frozen peas teaspoon garlic powder4 ounces any pasta, boiled (I like rigatoni for this)2 tablespoons salted butter1. Add oil to a medium pot, enough to coat the bottom, and heat it over medium-low. Add the ground turkey and break it apart into small hunks while it cooks. When its halfway cooked through, add the shallot, garlic, salt, and mushrooms.2. Cook the mixture until the shallot has softened and the mushrooms are plump. Add the peas and garlic powder. Stir and allow the peas to heat through. Add the cooked pasta with a spoonful of the pasta water, turn off the heat and add the butter. Toss gently until the butter melts. Serve in bowls.Hot chicken sausage and veggiesAs I mentioned earlier, I find it easier to stretch protein when its presented in smaller bits. Its more of a mind game, and I play it on myself. Serving a three-ounce steak will look meager on the plate, but chop it up and mix it with things and youve got a hearty helping. You can use any sausage you like, but I like chicken sausage for this because it doesnt feel as heavy as pork.Ingredients:Cooking oil to coat the pan2 links of pre-cooked chicken sausage1 medium onion, peeled and sliced1 red bell pepper, deseeded and sliced4 mushrooms teaspoon garlic powder teaspoon salt1 tablespoon hot sauce tablespoon soy sauce1 cup cooked rice Aidells Smoked Chicken Sausage, Garlic & Gruyere Cheese, 4 Ct Fully cooked, hardwood smoked sausages. $4.98 at Walmart $0.00 Save 0.00 Shop Now Shop Now $4.98 at Walmart $0.00 Save 0.00 1. Slice the sausages in half lengthwise. Then cut them across into half-inch wide chunks. Peel and slice the onion into strips. Deseed the pepper and cut it into strips about the same size as the onion. Quarter the mushrooms.2. Coat the bottom of a medium pot with a neutral cooking oil. Heat it over medium-low heat and add the sausage pieces and veggies. Saut everything until the onions begin to sweat and soften. Add the garlic powder and salt, and stir to incorporate. Stir in the hot sauce and soy sauce to coat. Serve the hot chicken and veggies over rice.