Sweet Potato Tuna Patties

Cost Per Serving: $1.01
Yields 6 Servings


  • 2 medium sweet potatoes, peeled and diced thickly
  • 2 5 oz. cans tuna in water, drained and flaked (Can substitute one can of chickpeas, drained, rinsed, and mashed)
  • 4 green onions, chopped finely
  • 1/2 cup rolled oats blended into a flour
  • 2 eggs (Can substitute one mashed avocado)
  • 1/2 medium onion, diced finely
  • 1/2 bell pepper, diced finely
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Olive oil cooking spray or you can rub your pan with a little olive oil
  • Optional: 1 Tbsp. red pepper flakes or 1/2 a spicy pepper (jalapeno, serrano, etc.), diced finely
Suggested Dipping Sauces
  • Greek yogurt sauce with chives and lemon juice
  • Remoulade sauce
  • Guacamole


  1. In a medium pot, bring water to a boil and add sweet potatoes.
  2. Cook them for about 10-15 minutes or until tender.
  3. Drain and rum then under cold, running water. Transfer to a large bowl and mash with a potato masher or a fork.
  4. Add the tuna (or mashed chickpeas), green onions, oats, eggs (or avocado), onion, bell pepper, garlic, salt, and pepper.
  5. Use your hand to shape into 12 patties.
  6. Heat a non-stick frying pan over medium-high heat and add cooking spray or your olive oil.
  7. Cook patties for 3 minutes on both sides or until golden brown.
  8. Serve warm with your favorite sauce and enjoy!

**Recipe adapted from Primavera Kitchen.

Crispy Quinoa Burgers

Cost Per Serving: $1.40
Yields 6 Servings


  • 2 cups cooked quinoa
  • 1 cup cooked cannellini beans, drained and rinsed
  • 1/2 cup Panko bread crumbs
  • 1 large egg, beaten
  • 1 garlic clove, minced
  • 1 tsp. chili powder
  • Salt and pepper to taste
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 2 Tbsp. olive oil
  • 6 hamburger buns
Suggested Toppings
  • Avocado
  • Caramelized onions
  • Fried egg
  • Sauteed mushrooms
  • Fresh spinach


  1. In a medium bowl, mash the cannellini beans.
  2. Add quinoa, bread crumbs, garlic, chili powder, cheddar cheese, and salt and pepper. Mix together.
  3. Form into 6 patties. Place on a plate, cover, and refrigerate. Let chill for at least 30 minutes and up to 3 days.
  4. In a large skillet, heat a drizzle of olive oil over medium-high heat.
  5. Add patties and cook until golden and crips, about 5 minutes per side.
  6. During the last minute of cooking, add the Swiss cheese, cover, and cook for 2-3 minutes, until the cheese has melted.
  7. Toast hamburger buns.
  8. Assemble your burger, adding any toppings you like, and enjoy!

**Recipe adapted from Half Baked Harvest.

Caramelized Eggplant and Onion Orzo

Cost Per Serving: $1.61
Yields 4 Servings


  • 8 oz. orzo
  • 4 Tbsp. olive oil, dived
  • 1 medium eggplant, peeled and diced (Larger eggplants can be very bitter if you don’t peel them. If you are using smaller, younger eggplants, you can leave the skin on.)
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 medium sweet pepper, seeds removed and diced
  • 2 roma tomatoes, diced
  • 1 Tbsp. Balsamic vinegar
  • 1/2 cup loosely packed chopped fresh basil leaves
  • Salt and pepper to taste
Suggested Additions
  • Diced, cooked chicken breast
  • Shredded or shaved parmesan cheese
  • Crushed red pepper flakes


  1. Bring a large pot of salted water to a boil. Add the orzo and cook until barely al dente, about 6-7 minutes. Drain and drizzle with 1 Tbsp. olive oil. Set aside.
  2. Heat 3 Tbsp. of olive oil in a large pan over medium-high heat. Arrange eggplant into a single layer in pan. Season with a little salt and sauté until golden-brown and softened, about 6-7 minutes.
  3. Reduce head to medium and push eggplant to one side of pan. Add onion to the center of pan and season with a little salt. Cook, stirring occasionally, until the onions begin to brown, about 5 minutes.
  4. Add garlic and stir it into the onions. Push onions and garlic to the side of pan, next to the eggplant, where they will continue to carmelize.
  5. Add peppers and tomatoes to the hot center of the pan. Sauté until softened, about 3-4 minutes. Add Balsamic vinegar and sauté an additional 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Increase heat to medium-high. Add the orzo gradually, shaking in a cup at a time, and stirring and scraping constantly. Cook until the orzo gets browned on the bottom of the pan, then scrape it up lightly to toast the pasta, for about 5 minutes.
  7. Remove from heat. Season with salt and pepper to taste. Stir in basil and serve immediately.

**Recipe adapted from Kitchn.

Sweet And Spicy Tuna Salad

Cost Per Serving: $1.10
Yields 2 Servings


  • 2-5 oz. cans tuna (in water or in oil)
  • 1 carrot
  • 2 green onions
  • 1/2 jalapeno
  • 1 garlic clove
  • 2 tsp. brown sugar
  • 2 tsp. olive oil (only if using tuna in water)
  • 1.5 tsp. apple cider vinegar
  • 1/2 tsp. smoked paprika
  • Salt and pepper to taste
Suggested Additions
  • Diced avocado
  • Diced tomato
  • Diced red onion
  • Crumbled cooked bacon


  1. Drain the tuna well and place in a bowl.
  2. Peel and grate carrot.
  3. Slice green onion.
  4. Removed seeds from jalapeno and dice.
  5. Mince garlic.
  6. Add carrot, green onion, jalapeno, garlic, brown sugar, olive oil (if using), vinegar, paprika, salt, and pepper to bowl with tuna.
  7. Stir everything to combine and let mixture sit for about 5 minutes to allow flavors to blend.
  8. Serve immediately, or refrigerate.
  9. Enjoy on crackers, toast, lettuce, cucumber, or sliced bell pepper.

**Recipe adapted from Budget Bytes.

Banana Pancakes

Cost Per Serving: $0.50
Yields 3 Servings or 6-7 pancakes


  • 1 1/4 cup rolled oats
  • 1 tsp. baking powder
  • 1 extra ripe banana
  • 1 cup milk
  • 1/2 Tbsp. vanilla extract ( can substitute 1/2 Tbsp. maple syrup)
  • 1 tsp. cinnamon (optional)


  1. In a food processor, blitz the rolled oats into a very fine oat flour.
  2. Combine flour and baking powder into a large bowl.
  3. In another bowl, mash banana.
  4. Add milk, vanilla (or maple syrup), and cinnamon to mashed banana. Mix well.
  5. Add dry ingredients, and stir lightly to combine.
  6. Heat a lightly-greased griddle or nonstick pan to medium low.
  7. Pour in pancake batter, about 1/4 cup at a time.
  8. Cook until golden brown on both sides.
  9. Serve warm on it’s own or with your choice of topping. Enjoy!

**Recipe adapted from Ovenhaven.

Chocolate Beet Cupcakes

Cost Per Serving: $0.32
Yields 16 Servings

Ingredients for Whipped Cream:

  • 1 cup heavy cream
  • 1 Tbsp. powdered sugar
  • 1 tsp. maple syrup (can substitute equal amount vanilla extract)

Ingredients for Cupcakes:

  • 1 roasted or steamed beet, diced
  • 1 cup milk
  • 1 tsp. apple cider vinegar
  • 1 cup + 1 heaping Tbsp. all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 3/4 cup sugar
  • 1/4 cup butter, melted
  • 2 tsp. maple syrup (can substitute equal amount vanilla extract)
  • 1/4 cup dark chocolate chips


  1. In a large bowl, whip heavy cream until stiff peaks are just about to form.
  2. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Cover and place in refrigerator.
  3. Preheat oven to 375°F.
  4. Place beets in a blender and pulverize. Measure out a 1/2 cup of the beet puree and set it aside.
  5. Pour milk into a small bowl and whisk in vinegar. Let the milk curdle slightly, about 5-10 minutes.
  6. Line 2 muffin pans with paper liners.
  7. Sift flour, cocoa powder, baking soda, baking powder, and salt together in a separate bowl.
  8. Add sugar, butter, maple syrup, and pureed beets to the curdled milk and beat with an electric beater until it’s fomy.
  9. Gently and slowly, add the sifted ingredients to the wet ingredients and continue to beat the cupcake mix until it is smooth. Stir in the chocolate chips.
  10. Pour the batter into the muffin liners, filling each halfway. Bake for 18-25 minutes on the center rack. Test by inserting a toothpick into 2 separate spots in a cupcake. When it comes out clean, your cupcakes are done.
  11. Remove from oven and let cool.
  12. Top each cupcake with a dollop of your homemade whipped cream. Enjoy!

**Recipe adapted from Real Mom Nutrition.

Vegetable Jambalaya

Cost Per Serving: $1.54
Yields 6 Servings


  • 2 Tbsp. vegetable oil
  • 1 medium onion, diced
  • 1 medium bell pepper, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1/2 jalapeno, finely diced
  • 2 large tomatoes, diced
  • 2 bay leaves
  • 1 tsp. paprika
  • 1/8 – 1/4 tsp. cayenne pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 1 tsp. Worcestershire sauce
  • 3/4 cup rice
  • 3 cups low-sodium vegetable or chicken broth
  • Salt and pepper to taste
Suggested protein:
  • Fried sausage
  • Cooked tofu
  • Canned beans


  1. Heat oil in a large, heavy-bottomed pot over medium-high heat.
  2. Add onion, bell pepper, and celery (“holy trinity” in Cajun cooking). Cook for 5 minutes, until onions are translucent.
  3. Add garlic, jalapeno, tomatoes, bay leaves, Worcestershire sauce, and spices. Let cook until tomatoes release some of their juices, about 1 minute.
  4. Add rice and slowly add in broth.
  5. Lower heat to medium and let the dish cook until the rice absorbs all of the liquid. About 20-25 minutes. Depending on the rice you use, this can vary.
  6. If you are adding in anything else, like sausage, chicken, tofu, or beans, go ahead and add them in after rice has cooked about 15 minutes.

**Recipe adapted from kitchn.

Sweet Potato Latkes with Cinnamon Cream

Cost Per Serving: $0.48
Yields 12 Servings

Ingredients for Cream:

  • 1 8 oz. package cream cheese, softened
  • 1/4 cup packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 cup plain Greek yogurt

Ingredients for Latkes:

  • 6 large eggs at room temperature
  • 3/4 cup all-purpose flour
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 large sweet potatoes, peeled and shredded
  • 3 large apples, peeled and shredded
  • 1/2 cup oil


  1. In a small bowl, beat cream cheese, brown sugar, and cinnamon until blended. Beat in Greek yogurt. Set aside.
  2. In a large bowl, whisk eggs, flour, nutmeg, salt, and pepper.
  3. Add in the sweet potatoes and apples. Toss to coat.
  4. In a large nonstick skillet, heat 2 Tbsp. oil over medium heat.
  5. Working in batches, drop 1/3 cup of sweet potato mixture into oil. Press each slightly to flatten.
  6. Fry latke for 2-3 minutes on each side until golden brown. Use remaining oil as needed.
  7. Drain on paper towels to remove excess oil.
  8. Serve with your cinnamon cream.

**Recipe adapted from Taste of Home.

Jalapeno Popper Pinwheels

Cost Per Serving: $0.60
Yields 8 Servings


  • 2 large tortillas (8-10″) or 3 small
  • 8 oz. cream cheese, softened
  • 1 cup shredded cheese (cheddar, colby, pepper jack, or blend)
  • 5 strips bacon, cooked and chopped
  • 2-3 jalapenos, seeded and diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
Suggested Items to Serve with:
  • Greek yogurt with Ranch seasoning


  1. In a small bowl, add softened cream cheese. If you want it fluffier, mix with an electric mixer.
  2. Add in shredded cheese, bacon, jalapenos, garlic, salt and pepper.
  3. Spread in an even layer over the tortillas.
  4. Roll tortillas tightly, wrap in plastic, and refrigerate for 2 hours or overnight.
  5. Remove plastic wrap. Cut off the ends and cut each tortilla roll into 6-8 pieces.
  6. Serve cold or bake at 350 degrees for 10 minutes on a greased baking sheet.

**Recipe adapted from Love To Be In The Kitchen.

Autumn Minestrone Soup

Cost Per Serving: $1.48
Yields 6 Servings


  • 2 medium carrots, diced
  • 1 medium onion, chopped
  • 1 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 3 red or white potatoes, diced into 3/4″ cubes
  • 1 medium butternut squash, diced into 3/4″ cubes
  • 1 medium zucchini, sliced into half moons or quarters
  • 1 (14.5 oz.) can diced tomatoes
  • 2 bay leaves
  • 1 Tbsp. rosemary
  • 1 Tbsp. thyme
  • Salt and pepper to taste
  • 1 (14 oz.) can kidney beans, drained and rinsed
  • 2/3 cup pasta (elbow, rotini, tubetti)
  • Optional: 1 bunch kale, chopped (thick ribs removed)
Suggested Items to Serve with:
  • Crusty bread
  • Light salad
Suggested Toppings:
  • Shredded parmesan cheese
  • Red pepper flakes


  1. Heat olive oil in a large pot over medium-high heat.
  2. Add onions and carrots and sauté for 1 minute.
  3. Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, bay leaves, and seasonings.
  4. Bring to a boil and stir in pasta.
  5. Cover, reduce heat to medium-low and simmer until veggies are nearly tender, about 15 minutes.
  6. Stir in kale, if using, and kidney beans. Cook until kale is tender, about 5 more minutes.
  7. Remove bay leaves and serve warm.

**Recipe adapted from Cooking Classy.