17 Budget-Friendly Meals You'll Actually Make Week After Week

Just as Gordon promises, these are the most luxurious-tasting eggs ever. It's an instant way to convince yourself you are fine dining in France. — Anna Monette Roberts, editor, Food

Get the recipe: Gordon Ramsay's scrambled eggs

It might be overdone, but I will never stop making avocado toast for breakfast. — Erin Cullum, assistant editor, Food

Get the recipe: avocado toast with a fried egg

This is one of the most foolproof ways to meal plan for the week. You are always guaranteed lunch or a quick dinner. — AR

Get the recipe: slow-cooker beans and quinoa with scallions, cheddar, and hot sauce

Aka spaghetti with garlic, olive oil, and chili flakes. That's it, and it's to die for (at least, if you're as obsessed with garlic as I am). I won't pretend like pasta isn't a weekly staple of mine, and this is what I make when I have nothing fresh in the fridge. — EC

Get the recipe: spaghetti aglio, olio, e peperoncino

This lemon-pepper chicken has five ingredients, and two of those are salt and pepper. It's hilariously easy yet immensely flavorful. — AR

Get the recipe: lemon-pepper chicken

Seriously. Roasting vegetables, especially brussels sprouts, is the only way to go. — AR

Get the recipe: spicy roasted brussels sprouts

Yes, I'm a food editor, and no, I'm not above making these quesadilla roll-ups for dinner multiple times a week. They're even better than regular quesadillas, and they're what I make when all I want is carbs and cheese (and gauc on the side). — EC

Get the recipe: quesadilla roll-ups

I make this puttanesca sauce at least once a week. The best part is all the ingredients are pantry staples, so you can whip up dinner when you really have nothing in the fridge. — AR

Get the recipe: pasta puttanesca

This is my go-to chicken breast recipe. The combination of lemon and thyme is one of my favorite flavors, and this chicken is quick, moist, and flavorful. — EC

Get the recipe: lemon-thyme baked chicken

I also consider this tomato sauce to be a weekly staple. I will sometimes add in a can of chickpeas in the last 10 minutes of cooking for some protein. — AR

Get the recipe: easy tomato sauce

Another staple. Sometimes I swap out the noodles for rice to get those whole grains in. — AR

Get the recipe: easy chicken noodle soup

My favorite way to cook vegetables is roasting them in the oven . . . with garlic and parmesan cheese. This method works well for almost any veggie, but especially broccoli. — EC

Get the recipe: garlic parmesan roasted broccoli

I often make miso soup but without the seaweed or bonito flakes. Instead I'll throw in kale or parsley and some sautéed mushrooms for a California miso soup. — AR

Get the recipe: miso soup

Bolognese sauce sounds fancy, but slow-cooker bolognese sauce truly couldn't be easier. It only calls for a few ingredients and it lasts me all week, so all I have to do is add it to cooked pasta. — EC

Get the recipe: slow-cooker bolognese sauce

Not the most intriguing of concepts, but this is the only way I eat kale, collards, or other green vegetables. I typically dress them with salted butter or ghee. — AR

Get the recipe: steamed kale

Are you still buying bottled caesar dressing? Homemade will change your life. I love making enough for multiple servings so that all I have to do is throw together a salad for a quick dinner after work. — EC

Get the recipe: kale salad with homemade caesar dressing

The best treat you can give yourself (that's not sweet) is cheesy, garlicky pasta. — AR

Get the recipe: roasted garlic and parmesan pasta