Every year around this time, I look at the calendar, and I low-key panic. With tax season and summer child care costs looming, I have to start cutting back on, well, everything. I’m keeping a close(r) eye on food spending: making sure we’re eating or freezing leftovers, bringing lunch to work, s kipping the late-afternoon lattes, etc., ad nauseam. And so, in the spirit of thriftiness, here are five wonderful dishes that are budget-friendly and keep well in the fridge or freezer, but do not feel like a sacrifice in terms of fun or flavor. 1. Spinach Meatballs With Pasta Adding frozen, chopped spinach to your meatballs to “stretch” the meat further isn’t just kind to your pocketbook — it also makes for a better meatball. The spinach brings moisture to the mix of beef and pork, which leads to a more tender and juicy meatball. (You can also exclusively use pork or beef if you prefer.) The spinach also accentuates the minerality of the iron-rich ground beef, adding savoriness without heaviness. This recipe has you brown the meatballs in a pot so that you can build the sauce with the flavorful drippings. If you’d prefer to cook the meatballs in the oven, roast them on the upper rack at 425 degrees until no longer pink, 11 to 14 minutes, then broil until golden-brown on top, 2 to 4 minutes before adding to the sauce. Be sure to scrape any drippings from the sheet pan into the sauce as well. By Ali Slagle Yield: 6 servings Total time: 1 1/2 hours Ingredients: 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry, liquid reserved 3/4 cup panko breadcrumbs 1 large egg 5 garlic cloves, finely chopped, divided Salt and black pepper 8 ounces ground beef (15% to 20% fat) 8 ounces ground pork 1/2 cup finely grated Parmesan (about 1 1/2 ounces), plus more for serving 1/4 cup finely chopped parsley or basil, plus a few sprigs 3 tablespoons extra-virgin olive oil, plus more for rolling 2 (28-ounce) cans crushed tomatoes 1 pound spaghetti, rigatoni or another long or tubed noodle Preparation: 1. In a large bowl, stir together the spinach, 1/2 cup of the spinach liquid, panko, egg, 1 teaspoon chopped garlic, 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon coarse kosher salt) and a few grinds of pepper. Let sit for 5 minutes, until the panko is softened. 2. Add the beef, pork, Parmesan and parsley. Mix with your hands until just combined, avoiding overmixing. Using oiled hands, roll the mixture into 18 balls (each about 2 heaping tablespoons, about 50 grams each) and place on a plate or sheet pan as you go. If the meat is soft and not holding its shape, refrigerate for 5 to 10 minutes to firm. 3. In a large Dutch oven or heavy-bottomed pot, heat the oil over medium. Working in batches to avoid crowding, add the meatballs and cook until browned on two sides, 3 to 6 minutes per side. Return to the plate and repeat with the remaining meatballs. (They will not be cooked through yet.) 4. Without cleaning the pot, reduce heat to medium-low and add the remaining garlic. Stir to coat in the fat, then carefully add the crushed tomatoes, the herb sprigs and a pinch of salt. Scrape up the stuck-on browned bits. Once gently simmering, add the meatballs and any drippings from the plate. Cook, flipping the meatballs occasionally, until the meatballs are cooked through and the sauce is rich, 20 to 25 minutes. Turn off the heat. 5. While the meatballs are simmering, bring a large pot of salted water to a boil. When the meatballs are done, add the pasta to the water and cook until al dente according to package directions. Reserve 1 1/2 cups pasta water, then drain and return the pasta to the pot. 6. Add about 1 cup of the tomato sauce to the pasta, along with 1/2 cup pasta water. Toss over medium-high until the pasta is glossed in sauce; add more sauce and pasta water as needed until lightly coated. Serve the pasta topped with the meatballs, more sauce and more grated Parmesan. 2. Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon This satisfying, colorful soup is loaded with chickpeas and vegetables, and it’s incredibly easy to make. There’s not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sauteing!) until everything is tender. Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture. It really makes this soup sing. By Melissa Clark Yield: 6 servings Total time: 1 1/2 to 2 hours Ingredients: 1 whole clove 1/2 onion, sliced root to stem so it stays intact, peeled 1 pound dried chickpeas, soaked overnight and drained 1 sprig rosemary, plus 1 teaspoon finely chopped leaves 3 garlic cloves, minced 2 fresh bay leaves or 1 dried 1/3 cup extra-virgin olive oil 1 1/2 tablespoons kosher salt, more to taste 1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan 1 cup diced tomatoes, canned or fresh 2 medium carrots, sliced into 1/4-inch rounds 2 celery stalks, sliced 1/4-inch thick Zest of 1 lemon 1/4 teaspoon black pepper Preparation: 1. Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender. 2. Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl. 3. Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture. 3. One-Pot Shrimp and Tomato Pulao This shrimp pulao is a beloved staple in the kitchens of Mumbai’s Parsi community, descendants of Zoroastrians who settled in India after fleeing religious persecution in Iran. Rooted in the rich traditions of South Asian cooking, the dish features familiar elements like cumin, red chile powder and fragrant basmati rice. What truly sets this pulao apart is its unmistakable tang from a bold, savory mix of tomatoes, vinegar, lemon slices and a dash of Worcestershire sauce. That signature sourness balances the gentle sweetness of plump shrimp and caramelized onions, creating a deeply satisfying one-pot meal. Ready in under an hour and easily scalable, it’s perfect for a weeknight dinner or feeding a crowd with minimal fuss. Serve with a cooling raita, alongside dhanshak or all by itself. By Zainab Shah Yield: 4 servings Total time: 1 hour Ingredients: 1 cup basmati rice 1 pound peeled, deveined large shrimp 1 teaspoon Kashmiri red chile powder (or other mild red chile powder) 3/4 teaspoon ground turmeric 1/4 cup ghee or neutral cooking oil (such as vegetable or canola) 4 whole peppercorns 3 whole cloves 1 teaspoon cumin seeds 1 medium yellow, white or red onion, thinly sliced 1 1/2 tablespoons garlic paste or freshly grated garlic 2 to 3 Thai green chiles, chopped 1 1/2 teaspoons ground cumin 3 plum tomatoes, chopped Sea salt and freshly ground black pepper 2 teaspoons white vinegar 1 teaspoon Worcestershire sauce 1 1/2 cups chicken stock or water 2 tablespoons fresh lemon juice plus 3 lemon slices (from 1 lemon) 1 tablespoon chopped cilantro, for serving Preparation: 1. In a bowl, cover the rice with water and set aside to soak. In a bowl, combine the shrimp, chile powder and turmeric, tossing to coat the shrimp. 2. In a Dutch oven or other heavy pot, heat ghee on medium until melted, about 30 seconds. Stir in the peppercorns, cloves and cumin seeds. Add the onion and cook, stirring occasionally, until the onion starts to turn golden, 7 to 10 minutes. Stir in the garlic and cook for 30 seconds. 3. Stir in the green chiles and cumin. Add the tomatoes, 2 teaspoons salt and 1 1/2 teaspoons pepper, and stir some more. Continue cooking until the tomatoes start to become jammy and the oil separates from the tomato mixture, 5 to 10 minutes. 4. Stir in the seasoned shrimp, vinegar and Worcestershire sauce, and continue cooking for a few minutes, until the shrimp start to turn pink. 5. Drain the rice, add it to the pot and stir to coat. Stir in the stock, lemon juice and lemon slices. Turn the heat up to high. Once the liquid is boiling, reduce to a simmer. Cover and cook, undisturbed, for 15 minutes. Remove from heat and let the pulao rest, still covered, for 10 minutes. 6. Uncover and fluff the pulao with a serving spoon. Adjust seasoning to taste, and top with cilantro before serving. 4. One-Pot Cheddar Tomato Mac At the happy place where mac and cheese, tomato pasta and tomato soup with grilled cheese meet, you’ll find this dreamy weeknight pasta. It starts with sizzling tomato paste, as well as garlic and paprika, in butter, to deliver a wallop of caramelized tomato flavor. Then, add water and pasta; as the pasta cooks, its starch will thicken the surrounding liquid. When cheddar melts into the pot, it creates a glossy, creamy sauce with tang from the tomato and the cheddar. Use cheese you grated yourself — not store-bought shredded cheese — so that it doesn’t clump. By Ali Slagle Yield: 4 to 6 servings Total time: 40 minutes Ingredients: 4 tablespoons unsalted butter, divided 1/2 cup panko breadcrumbs Salt 1 (4 1/2-ounce) tube double-concentrated tomato paste or 1 (6-ounce) can tomato paste 3 garlic cloves, finely grated or finely chopped 1/2 teaspoon smoked paprika Pinch of ground cayenne (optional) 1 pound short pasta (such as elbows or medium shells) 1 (8-ounce) block sharp, yellow cheddar, coarsely grated (about 2 cups) Preparation: 1. In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium. Add the panko and a pinch of salt and toast, stirring, until golden, 2 to 5 minutes. Scrape into a small bowl. (Don’t worry about getting every little speck out of the pot.) 2. To the same pot, combine the remaining 3 tablespoons butter, tomato paste, garlic, paprika and cayenne, if using. Set over medium and stir until the butter is melted and the tomato paste is a shade darker and sticking to the pot, 5 to 7 minutes. 3. Add 6 cups water and 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon coarse kosher salt). Bring to a boil over high. 4. Add the pasta, reduce heat to medium, and simmer, stirring and scraping often to keep the pasta from sticking, until the pasta is just tender and the liquid is stewy, 8 to 12 minutes. If the pasta ever looks dry, add 1/4 cup water. 5. Turn off the heat. Add the cheddar and stir just to distribute. Cover and let sit for 3 minutes. (This will help the sauce get thick and glossy.) Uncover and stir until the cheese is melted. Taste for salt and cayenne. Eat right away, topping bowls with the breadcrumbs. 5. Slow-Cooker Chicken and Bean Fideo Similar to vermicelli, fideo are short, delicate noodles that are often used in Spanish and Mexican cooking, as in the Mexican classic, sopa de fideo. This nontraditional slow-cooker dish puts fideo to good use in a medium-spicy, smoky chicken and bean braise. You can dial the heat up and down by including more or fewer chipotles in the mix. It’s a comforting stew of tender chicken, pinto beans (you can sub in black beans) and toasted noodles. The toasting step adds a deeper flavor to the finished dish, but you can skip it if you’re pressed for time and simply break the noodles up directly into the slow cooker. Serve with plenty of cilantro and avocado. By Sarah DiGregorio Yield: 6 to 8 servings Total time: 4 hours and 20 minutes Ingredients: 3 canned chipotle chiles in adobo, minced, plus 3 tablespoons adobo sauce, from 1 (7-ounce) can 5 garlic cloves, smashed and chopped 4 tablespoons canola oil, divided 1 tablespoon honey 1 tablespoon kosher salt (such as Diamond Crystal), plus more to taste 2 teaspoons red wine vinegar, plus more to taste 1 teaspoon dried oregano 1/2 teaspoon ground cumin 2 pounds boneless, skinless chicken thighs 6 ounces fideo (see Tip below) 2 (15.5-ounce) cans pinto beans, drained and rinsed Cilantro and chopped avocado, for topping Preparation: 1. In a 6- to 8-quart slow cooker, stir together the chipotles and adobo sauce, the garlic, 2 tablespoons of the oil, the honey, salt, vinegar, oregano and cumin. Add the chicken and stir well to combine, getting the sauce in all the nooks and crannies of the chicken. 2. Cook on low until the chicken is very tender, about 4 hours. 3. Warm the remaining 2 tablespoons oil in a skillet over medium heat. Add the fideo, breaking up the noodles into small lengths if necessary. Toast the noodles in the oil, stirring continuously, until most of the noodles are a deep golden brown, 3 to 5 minutes. 4. Scrape the toasted noodles into the slow cooker. Coarsely break the chicken up with two forks. Add 1 1/2 cups water and the beans and stir to combine. Cover and cook on low until the noodles are just tender and the beans are warmed through, 10 to 20 minutes, stirring once to ensure all the noodles get cooked evenly. 5: Taste and adjust the seasoning, adding more salt or vinegar as you like. Serve topped with cilantro and avocado. Tip: Some brands of fideo are sold already cut; some are sold in bundles that you can break up into the skillet. This article originally appeared in The New York Times. Subscribe to our weekly newsletter, In The Know, to get entertainment news sent straight to your inbox. ...read more read less