12 Cheap Easy 2 Person Dinner Recipes

If you’re cooking for two people on a budget, check out these 2-person dinners! 12 quick recipes perfect for an easy dinner.

Cooking for two is easier and cheaper than cooking for a large family, but it can be challenging when you don’t plan meals around ingredients you can reuse. Instead of buying a different set of groceries for every dinner, you can use the same chicken, ground beef, cheese, rice, and vegetables for several meals.

“I’ve put together 12 cheap, easy dinners that work well on busy evenings. These meals are for two people, with simple ingredients and shortcuts that help reduce prep time and food waste.

The key to keeping costs down during meal planning:

• Buy one rotisserie chicken for two meals
• Split a pound of ground beef between two meals
• Use the same bag of frozen broccoli and the same block of cheese across several recipes.

You’ll find the exact breakdown at the end, but the idea is the same throughout — plan what you’ll use twice before you put it in the cart.

1. Loaf Pan Lasagna

Ingredients

•  6–8 oven-ready lasagna noodles
• 1½ cups marinara sauce
•  1 cup ricotta cheese
• 1½ cups shredded mozzarella cheese
•  1 teaspoon Italian seasoning (optional)
•  Salt and black pepper, to taste

Instructions

•  Preheat the oven to 375°F.
• Mix the ricotta cheese with Italian seasoning, salt, and black pepper.
•  Spread a thin layer of marinara sauce in the bottom of a loaf pan.
• Add a layer of noodles, breaking them to fit. Spread over some ricotta, add sauce, and sprinkle with mozzarella.
• Repeat the layers, finishing with marinara sauce and mozzarella.
• Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbling.
•  Let the lasagna rest for 10 minutes before slicing.

Store-brand pasta sauce, ricotta, and mozzarella can make this dinner more affordable. You don’t need an expensive sauce for a good homemade lasagna.

2. No-Chop Chicken Pot Pie

Ingredients

•  1 cup shredded rotisserie chicken
•  1 cup frozen mixed vegetables, thawed
• 1 can (10.5 ounces) cream of chicken soup
•  1 can refrigerated biscuits
•  Black pepper, to taste

Instructions

•  Preheat the oven to 375°F.
• Mix the shredded chicken, vegetables, cream of chicken soup, and black pepper in a bowl.
•  Transfer the mixture to a small baking dish.
• Arrange the uncooked biscuits over the filling.
• Bake for 20–25 minutes, or until the filling is bubbling and the biscuits are golden and cooked through.

One rotisserie chicken can cover this meal and the skillet enchiladas below. Divide the meat before serving so you know how much to save for the second dinner. Refrigerate the leftover portion promptly.

3. Unrolled Skillet Enchiladas

Ingredients

•  1 cup shredded rotisserie chicken
•  1 cup red enchilada sauce
•  4 corn tortillas, cut into strips
•  1 cup shredded Mexican-blend cheese
•  ½ cup black beans or corn (optional)
• Sour cream, for serving (optional)

Instructions

•  Add the chicken and enchilada sauce to a skillet over medium heat.
•  Stir in the tortilla strips and optional black beans or corn.
• Cook for a few minutes, stirring gently, until the tortillas soften and the chicken is heated through.
• Spread the mixture evenly in the skillet and top with shredded cheese.
• Cover for about 2 minutes, until the cheese melts.
• Serve immediately, with sour cream if desired.

Use the chicken stored from the pot pie instead of buying more meat. Black beans are another pantry staple that makes the meal more filling. If you open a can, save the remaining beans for quesadillas or another meal.

4. Quick Shepherd’s Pie

Ingredients

• ½ pound ground beef
• 1 cup frozen peas and carrots
•  ½ cup beef broth, or water with beef bouillon
•  1 tablespoon Worcestershire sauce
•  1 package refrigerated mashed potatoes
• Salt and black pepper, to taste

Instructions

•  Brown the ground beef in a skillet over medium heat for 5–7 minutes, breaking it into small pieces as it cooks. Drain excess fat if needed.
• Add the frozen vegetables, broth, Worcestershire sauce, salt, and pepper.
• Simmer for 3–5 minutes, until the vegetables are heated through and the mixture thickens slightly.
•  Transfer the beef mixture to a small oven-safe dish.
•  Spread the mashed potatoes over the top and use a fork to make a few ridges.
• Broil for a few minutes until the top is lightly browned, watching carefully to prevent burning. Make sure the filling is hot throughout before serving.

Divide a one-pound package of ground beef between this meal and the beef stroganoff. Frozen peas and carrots also work in both the shepherd’s pie and chicken pot pie, so one bag can cover two dinners.

5. Ground Beef Stroganoff

Ingredients

•  ½ pound ground beef
• 2 cups dry egg noodles
• 1 can (10.5 ounces) cream of mushroom soup
• ¼ cup sour cream
•  ½ cup milk or water, as needed
•  Salt and black pepper, to taste

Instructions

•  Cook the egg noodles according to the package directions.
• While the noodles cook, brown the ground beef in a skillet over medium heat. Drain excess fat if needed.
• Stir in the cream of mushroom soup and about ½ cup of milk or water.
•  Simmer gently until the sauce is hot and smooth.
• Turn off the heat and stir in the sour cream.
•  Drain the noodles and toss them with the beef sauce.

Use the ground beef you set aside when making the shepherd’s pie. Store-brand egg noodles and soup are practical choices for keeping this dinner affordable.

6. Sheet Pan Gnocchi and Sausage

Ingredients

• 1 package (16 ounces) shelf-stable potato gnocchi
•  2–3 precooked sausages, sliced
•  1 bell pepper, roughly chopped
•  1–2 tablespoons olive oil
• ½ teaspoon garlic powder
•  Salt and black pepper, to taste

Instructions

• Preheat the oven to 425°F.
• Place the gnocchi, sliced sausage, and bell pepper on a sheet pan.
• Drizzle with olive oil and season with garlic powder, salt, and pepper.
• Toss everything together and spread it into a single layer.
•  Roast for 20–25 minutes, tossing halfway through, until the gnocchi is golden and the sausage is heated through.

Compare the price of precooked sausage with other proteins on sale. If you have frozen vegetables at home, you can use them instead of buying a bell pepper specifically for this meal.

7. Cheesy Chicken and Broccoli Rice Skillet

Ingredients

•  ½ pound boneless, skinless chicken, cut into small pieces
•  ¾ cup uncooked long-grain white rice
•  1½ cups chicken broth
• 1 cup frozen broccoli florets
• ½ cup shredded cheddar cheese
• 1 tablespoon olive oil
•  ½ teaspoon garlic powder
• Salt and black pepper, to taste

Instructions

• Heat the olive oil in a large skillet over medium heat.
• Add the chicken, garlic powder, salt, and pepper. Cook until lightly browned.
• Stir in the rice and chicken broth. Bring to a gentle boil.
• Cover, reduce the heat, and simmer according to the rice package directions, adding a little more liquid if needed.
•  Stir in the frozen broccoli and continue cooking until the rice is tender, the broccoli is hot, and the chicken reaches 165°F.
• Sprinkle the cheddar over the top, cover for another minute or two, and serve once the cheese melts.

Buy a larger bag of frozen broccoli if the price per ounce is lower and you know you’ll use it in other meals. Rice is also one of the most useful budget staples because a small amount can help make a meal for two more filling.

8. Sausage and Cabbage Skillet

Ingredients

• 8–10 ounces smoked sausage, sliced
• ½ medium head green cabbage, chopped
• ½ onion, sliced (optional)
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ¼ cup water or broth
•  Salt and black pepper, to taste

Instructions

•  Heat the olive oil in a large skillet over medium heat.
•  Add the sausage and cook for 3–4 minutes, until lightly browned.
• Add the cabbage and optional onion, stirring to combine.
•  Pour in the water or broth and season with garlic powder and black pepper.
• Cover and cook for 10–15 minutes, stirring occasionally, until the cabbage softens.
•  Remove the lid and cook for a few more minutes if you prefer the cabbage lightly browned. Taste before adding salt.

One head of cabbage can provide more than one meal. Use the remaining cabbage in a stir-fry or serve it as a side with another dinner instead of buying a separate vegetable.

9. Creamy Garlic Chicken Pasta

Ingredients

•  ½ pound boneless, skinless chicken, cut into bite-sized pieces
• 6 ounces dry pasta
•  2 cloves garlic, minced, or ½ teaspoon garlic powder
• ¾ cup milk
• ¼ cup grated Parmesan cheese
•  1 tablespoon olive oil
• ½ teaspoon Italian seasoning
• Salt and black pepper, to taste

Instructions

• Cook the pasta according to the package directions. Reserve a little pasta water before draining.
• Heat the olive oil in a skillet over medium heat.
• Add the chicken, Italian seasoning, salt, and pepper. Cook until browned and cooked through to 165°F.
• Add the garlic and cook for about 30 seconds.
• Pour in the milk and simmer gently for a few minutes.
• Stir in the Parmesan, then add the drained pasta.
• Toss until the pasta is coated, adding a splash of reserved pasta water if the sauce is too thick.

Divide the chicken you bought into 3 portions, between the broccoli rice skillet, honey garlic chicken and this meal. Buying one suitable package and portioning it before cooking makes it easier to control how much you use.

10. Black Bean and Cheese Quesadillas

Ingredients

• 4 medium flour tortillas
• 1 cup canned black beans, drained and rinsed
•  1 cup shredded cheddar or Mexican-blend cheese
•  ½ teaspoon garlic powder
•  ½ teaspoon cumin (optional)
• 1 teaspoon olive oil
• Salsa or sour cream, for serving (optional)

Instructions

•  Mash the black beans lightly with a fork and mix with the garlic powder and optional cumin.
•  Place a tortilla in a skillet over medium-low heat.
• Spread some beans over half of the tortilla and sprinkle with cheese.
•  Fold the tortilla over and cook for 2–3 minutes per side, until golden and the cheese melts.
•  Repeat with the remaining tortillas and filling.
• Cut into wedges and serve with salsa or sour cream if desired.

Beans are budget friendly pantry staple. Use any remaining beans in the enchilada skillet rather than opening another can.

11. Honey Garlic Chicken with Rice and Broccoli

Ingredients

•  ½ pound boneless, skinless chicken, cut into small pieces
• ¾ cup uncooked white rice
•  1 cup frozen broccoli florets
•  1 tablespoon honey
•  1 tablespoon soy sauce
• 1 clove garlic, minced, or ¼ teaspoon garlic powder
• 1 tablespoon olive oil
•  ¼ cup water
•  Black pepper, to taste

Instructions

• Cook the rice according to the package directions.
• Mix the honey, soy sauce, garlic, and water in a small bowl.
• Heat the olive oil in a skillet over medium heat.
• Add the chicken and cook until browned and cooked through to 165°F.
•  Pour in the sauce and simmer for 2–3 minutes, stirring until the chicken is coated.
•  Cook the broccoli according to the package directions and serve alongside the chicken and rice.

You only need a small amount of honey and soy sauce for this recipe. If you already have both in your kitchen, there’s no reason to buy additional sauces. You can use frozen broccoli, and any extra rice can be refrigerated and used within a few days.

12. Loaded Baked Potatoes with Cheese and Broccoli

Ingredients

•  2 large russet potatoes
•  1 cup frozen broccoli florets
•  ½ cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)
•  1 teaspoon olive oil
•  Salt and black pepper, to taste

Instructions

• Preheat the oven to 400°F.
•  Scrub and dry the potatoes, prick them several times with a fork, and rub the skins lightly with olive oil.
• Place on a baking sheet and bake for 45–60 minutes, depending on their size, until tender.
• Cook the broccoli according to the package directions.
•  Cut open the potatoes and fluff the insides with a fork.
• Add the broccoli and shredded cheddar.
• Return the potatoes to the oven for a few minutes, until the cheese melts. Serve with sour cream, salt, and pepper if desired.

A bag of russet potatoes can cover this dinner and leave you with extra for lunches or another meal. Check the price per pound before choosing between a bag and individual potatoes. The broccoli and cheese can come from packages you’re already using for the chicken and rice skillet, so you won’t need to buy separate ingredients for this meal.



The No-Waste Shopping Strategy

The best way to keep these meals affordable is to plan how you’ll use each package before putting it in your cart.

• Chicken: Use one rotisserie chicken for the pot pie and enchiladas. Buy raw chicken separately for the broccoli rice skillet, creamy garlic pasta, and honey garlic chicken.
• Ground beef: Divide a one-pound package between the shepherd’s pie and beef stroganoff.
• Cheese: Use mozzarella for the lasagna, Mexican-blend cheese for the enchiladas, and cheddar for the broccoli rice skillet, quesadillas, and baked potatoes.
• Frozen vegetables: Use mixed vegetables for the pot pie and shepherd’s pie. Use frozen broccoli for the rice skillet, honey garlic chicken, and baked potatoes.
• Rice: Use one bag for the chicken and broccoli skillet and honey garlic chicken.
• Black beans: Use them in the quesadillas and, if you have enough, you can use it for the enchilada skillet.
• Sour cream: Use the same container for the stroganoff, enchiladas, and baked potatoes.
• Pantry staples: Check your cupboards for oil, salt, pepper, garlic powder, Italian seasoning, honey, soy sauce, and Worcestershire sauce before shopping.

This plan helps reduce unused ingredients, but you’ll still need to buy enough of each item to cover all the recipes.

A Few Simple Ways to Spend Less on Dinner

• Check your pantry and freezer before shopping.
• Compare store-brand and name-brand prices.
•  Plan meals around proteins that are on sale.
•  Buy frozen vegetables when they offer better value.
•  Divide larger meat packages into meal-sized portions before freezing.
•  Use leftover ingredients in another planned meal instead of buying duplicates

With a little planning, you can make 12 different dinners for two without buying a completely separate set of ingredients for each recipe. The most important step is to build the shopping list around what you’ll actually use and check the prices before setting your final budget.