4 ideas for budget meals made in two steps and three moves

Faced with inflation, tight budgets have become a reality for many families not only in France, but around the world. It greatly affects food products and food preparation methods. So how do you save? To make your budget smile again, today we offer you 4 easy, quick and delicious anti-crisis recipes.

Anti-Crisis Recipe: Omelet is the perfect meal for a small budget

Anti Crisis Recipe Basic Omelet Easy Recipe Small Budget

Nutritious and ready in as little as 10 minutes, omelets are the ultimate easy budget recipe that everyone should know how to prepare. Besides saving money at the supermarket, this basic meal is packed with protein and can be eaten for breakfast, lunch and dinner. Here’s how to prepare it:


  • the oil
  • 2 eggs
  • 2 tablespoons skimmed milk or water
  • Salt and pepper
  • Toppings of your choice (optional)

Preparation Steps:

  1. Add oil to a wok and set over medium-high heat. Lightly whisk the eggs, milk, salt and pepper in a bowl. Then pour the mixture into the heated pan. Cook until everything is cooked well.
  2. Place the filling (if using) on ​​one half of the omelet and cover with the other half. Continue cooking for a few minutes until the filling is heated through. Finally, gently slide the omelet onto a plate and serve.

Healthy Budget Meal: Creamy Asparagus Pasta

Healthy Budget Recipe Ideas Creamy Pasta With Asparagus Anti-Crisis Meals

To relieve your wallet while eating a balanced diet, here’s an easy and quick recipe where creamy pasta is sure to delight your taste buds.

Required Ingredients:

  • 250g fusilli pasta (or your favorite type)
  • 300g Asparagus, cleaned and cut lengthwise
  • 175 g frozen peas
  • Zest and juice of ½ lemon
  • 100 grams of soft cheese


Cook pasta according to package directions. Add the asparagus and peas two minutes before the end of cooking. Boil this for two minutes and then reserve a cup of cooking water. Drain pasta and vegetables. Then add cheese, lemon juice and zest and continue cooking. Pour in about 2-3 tablespoons of cooking water to thin the sauce. So, it will stick better with the pasta. That’s it!

Economical Family Recipe Idea: Potato Gratin

Economical Family Recipe Potato Gratin Special Small Budget

Our economical recipe ideas continue with a potato gratin that will delight the whole family! So, wait no more and get the following ingredients:

  • 1 kg of potatoes
  • 1 yellow onion finely chopped
  • Butter 4 tbsp
  • 4 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 2 cups whole milk
  • Salt 1/2 tsp
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 200 grams of grated cheddar


Preheat the oven to 180 degrees Celsius. Then peel the potatoes and cut them into thin slices. Sauté onion in butter in a pan, about 5 minutes. Add the flour and continue to cook for two minutes, stirring. Pour in the milk, cook until the flour is completely dissolved. Bring the milk to a gentle simmer over medium heat, stirring frequently. When it starts to boil, add the chicken stock and let it boil. Add salt, pepper and nutmeg.

Spread half the potatoes on the bottom of a gratin dish in a single layer. Cover with half the white sauce and half the grated cheddar. Then repeat the process with the remaining potatoes, sauce and cheddar. Finally cover with aluminum foil and bake for 45 minutes. Then, remove the paper and continue cooking for 30 minutes. Let stand at room temperature for 10 minutes before serving.

Budget-Friendly Fall Recipe: Pumpkin Soup with Anti-Crisis Lentils

Economical recipes read pumpkin soup with red lentils low budget meals

Our anti-crisis recipes conclude with a comforting suggestion to make on a whim this fall. This is a perfect way to cook up leftover Halloween pumpkin for zero waste!

Required Ingredients:

  • 1 tablespoon + 1 tsp. olive oil
  • Chop 2 onions
  • 2 garlic cloves
  • About 800 grams of chopped pumpkin flesh, including seeds
  • 100 grams of red lentils
  • Thyme
  • 1 liter hot vegetable stock
  • A pinch of salt and sugar
  • 50 grams of fresh cream

Preparation Steps:

  1. Heat oil in a large pan and add onion. Once soft, stir in the garlic, pumpkin flesh, lentils and thyme. Pour in the hot broth and season before covering. Simmer for 20-25 minutes until the lentils and vegetables are tender.
  2. In the meantime, wash the pumpkin seeds well, remove any flesh and pat dry with paper towels. Next, heat a teaspoon of olive oil and toast the seeds in it. Once toasted, season well with salt and sugar.
  3. Blend hot soup to a smooth, creamy consistency. Then add fresh cream and mix again. Taste and season as needed.
  4. Serve with toasted seeds sprinkled on top.

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