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.

Meatless (Black Bean) Southwestern Meatloaf

Cost Per Serving: $1.51
Yields 4 Servings


  • 3 Tbsp. flaxseed meal + 1/2 cup water
  • 1 tsp. olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 carrot, shredded
  • 1 jalapeño, seeded and diced
  • 2 tsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. dried oregano
  • 1/4 tsp. cayenne pepper (optional)
  • 1/4 cup cilantro, chopped
  • 2 (15 ox.) can black beans, drained and rinsed
  • 3/4 cup sweet corn
  • 1/2 cup oats
  • 1/2 cup flour
  • Salt and pepper to taste

For the sauce

  • 1/3 cup salsa verde
  • 1/2 avocado, mashed
  • 2 Tbsp. cilantro, chopped

Suggested Items to Serve with:

  • Spanish rice
  • Roasted vegetables

Suggested Toppings:

  • Pico de gallo
  • Shredded cheese
  • Salsa


  1. Preheat oven to 350°F. Grease a 9-inch loaf pan with nonstick cooking spray or line with parchment paper.
  2. Mix flaxseed meal and water and place in the refrigerator. This mixture is an egg substitute (3 eggs).
  3. Place large pan over medium heat and add olive oil.
  4. Add onion, garlic, bell pepper, carrots, and jalapeño. Sauté for 5-7 minutes, or until onions are translucent and carrots begin to soften.
  5. Transfer vegetables to a large bowl and stir in spices and cilantro. Set aside.
  6. Using a blender or food processor, blend beans from 1 can.
  7. Add blended beans to the sautéed vegetables and stir in the other can of whole beans. Add corn, oats, flour, and flaxseed mixture.
  8. Add salt, pepper, and more seasoning to taste.
  9. Add mixture to prepared loaf pan, pressing and smoothing to the side to make sure it bakes evenly. Bake for 35 minutes.
  10. Remove from heat and cool for 5-10 minutes.
  11. Combine salsa verde, avocado, and cilantro in a medium bowl. Smooth over loaf once ready to serve.

**Recipe adapted from Ambitious Kitchen.


Cost Per Serving: $1.25
Yields 3-4 Servings


  • 2 Tbsp. olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, minced
  • 2 tsp. paprika
  • 1 tsp. cumin
  • 1/4 tsp. chili powder
  • 1 28-oz. can whole peeled tomatoes
  • 6 large eggs
  • Salt and pepper to taste
  • 1 small bunch fresh parsley, chopped

Optional Items to Serve with:

  • Naan
  • Crusty bread

Suggested Toppings:

  • Feta


  1. Heat olive oil in a large sauté pan on medium heat.
  2. Add onion and bell pepper and cook for 5 minutes, or until the onion becomes translucent.
  3. Add garlic and spices and cook for an additional minute.
  4. Pour the can of tomatoes and juice into the pan. Break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  5. Use your spoon to make small wells in the sauce and crack the eggs into each well.
  6. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  7. Garnish with parsley and serve immediately.

**Recipe adapted from Cookie and Kate.

Vindaloo Veggies

Cost Per Serving: $1.39
Yields 6 Servings


  • 3 cloves garlic, peeled
  • 1 Tbsp. ginger, peeled and roughly chopped
  • 1 date, pitted and roughly chopped
  • 1 1/2 tsp. ground coriander
  • 1 1/4 tsp. ground cumin
  • 1/2 tsp. dry mustard
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. turmeric
  • 1/4 tsp. cardamom
  • 1 Tbsp. white wine vinegar
  • 1 large yellow onion, chopped
  • 2 small carrots, thinly sliced
  • 4 cups cauliflower, chopped
  • 1 15 oz. can kidney beans, drained and rinsed
  • 6 oz. tomato paste
  • 2 small zucchini, cut into 1/4-inch slices
  • 1 bell pepper, seeded and diced
  • 1 cup green peas
  • Salt and pepper to taste

Suggested Pairings:

  • Basmati rice
  • Naan


  1. In a blender or food processor, combine garlic, ginger, date, all spices, vinegar, and a 1/2 cup of water. Blend until smooth and set aside.
  2. Heat a large nonstick pot or wok over medium-high heat. Add onions, carrots, and 1 Tbsp. of water. Cover and cook until softened (about 5 minutes), stirring often. Add water as necessary to prevent burning.
  3. Add spice paste from blender and continue to cook for another 2 minutes. Stir often.
  4. Add cauliflower and kidney beans. Cover, and turn heat to low.
  5. Add tomato past and 1 1/4 cup water to blender or food processor and blend thoroughly.
  6. Add tomato paste mixture to the vegetables. Cover and continue to cook for 5 more minutes.
  7. Add zucchini, bell peppers, salt and pepper, and cover. Cook until the vegetables are tender, but not mushy (5-10 minutes).
  8. Add peas and allow to heat through.
  9. Serve over your whole grain of preference or on its own.

**Recipe adapted from Fat Free Vegan Kitchen.

Kung Pao Brussel Sprouts

Cost Per Serving: $1.16
Yields 4 Servings


  • 2 pounds Brussels sprouts
  • 2 Tbsp. olive oil
  • 2 Tbsp. soy sauce
  • 2 Tbsp. honey or maple syrup
  • 1 Tbsp. white vinegar
  • 2 tsp. toasted sesame oil
  • 1/2 to 2 tsp. sriracha, to taste
  • 2 cloves garlic, minced

Suggested Toppings:

  • Roasted peanuts
  • Chopped green onion
  • Red pepper flakes


  1. Preheat oven to 400°F.
  2. Trim the nubby ends of the Brussels sprouts and any discolored leaves. Cut the sprouts in half, lengthwise.
  3. Transfer the sprouts to a large, rimmed baking sheet and toss them in olive oil until they are coated in a light, even layer.
  4. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway through. Remove from the oven when they are tender and deeply caramelized on the edges.
  5. While your sprouts are roasting, prepare your sauce. In a small saucepan, add soy sauce, honey or maple syrup, white vinegar, sesame oil, sriracha, and garlic. Whisk until combined. Taste and add more sriracha if desired.
  6. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  7. Reduce heat to medium and cook until the sauce thickens, stirring often. (It’s done when, if you take it off the heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.)
  8. Transfer the sprouts to a medium-sized serving bowl and pour the sauce on top. Toss to coat.
  9. Add any toppings you like and toss again. Serve immediately.

**Recipe adapted from Cookie and Kate.

BBQ Cabbage Sandwich

Cost Per Serving: $1.02
Yields 8 Servings


  • 1 small cabbage (red or green variety)
  • 1 medium onion
  • 3/4 cup of your favorite BBQ sauce
  • 8 whole wheat buns

Suggested Toppings:

  • Onion
  • Pickles
  • Sweet or hot peppers
  • Cheese


  1. Cut cabbage lengthwise in half. Then cut each half into 4 wedges.
  2. Cut each wedge into thin strips.
  3. Cut onion in half, and then slice into long, coarse slices.
  4. *Heat pan over medium heat.
  5. Place cabbage and onion into heated pan Sauté until crisp-tender, about 10 minutes.
  6. Add BBQ sauce to pan and bring to a boil.
  7. Turn heat down to low and simmer for about 15 minutes, stirring frequently.
  8. Toast buns.
  9. Fill buns with mixture.
  10. Load up your favorite toppings and enjoy!

*Use a grill for an even more authentic barbecue taste. Before you slice onion and cabbage, grill for 10 minutes. Then slice. Use a grill-safe saucepan and follow the rest of these instructions.

**Recipe adapted from Kraft Recipes.

Garlic Potato Soup

Cost Per Serving: $0.90
Yields 6 Servings


  • 3 1/2 cups chicken broth
  • 4 cloves garlic, minced
  • 4 medium potatoes, cut into cubes
  • 2 medium carrots, diced
  • 1 medium onion, diced
  • 1 celery stalk, diced
  • 1 cup milk
  • 1 cup instant mashed potato flakes
  • 1 Tbsp. fresh parsley, chopped
  • Salt and pepper to taste

Suggested Toppings:

  • Chopped turkey bacon
  • Crushed red pepper
  • Chopped green onions or chives
  • Shredded cheese


  1. Heat broth in a 4-quart saucepan over medium-high heat.
  2. Add garlic, potatoes, carrots, onion, and celery. Bring to a boil.
  3. Reduce heat to low and simmer.
  4. Cover and cook for 15 minutes until vegetables are tender.
  5. Increase the heat to medium and simmer.
  6. Stir in the milk, potato flakes, parsley, and salt and pepper to taste.
  7. Cook until the mixture is hot and bubbling, stirring occasionally.
  8. Serve immediately as is or with your favorite toppings.

**Recipe adapted from Campbell’s Kitchen.