15 Cheap Lunch Ideas for Two People + Grocery List

Making lunch at home can save money, especially when you plan meals around ingredients you already have. A little meal planning helps you use what you buy without letting food go to waste.

These 15 cheap lunch ideas include noodles, rice bowls, soups, tacos, and easy one-pan meals. Some are meatless, while others use affordable ingredients such as lentils, beans, tofu, and cabbage to keep costs down.

You’ll also find meals that work well with leftovers, making them useful when you want to cook once and get more than one meal out of your groceries.

How to Save Money When Making Lunch for Two

You don’t need to buy a completely different set of groceries for every lunch. A few small changes to your shopping and meal planning can help keep costs under control.

1. Plan your lunches before shopping : Choose several meals that share ingredients, then make a list of what you need. This helps prevent duplicate purchases and impulse buys.

2. Use inexpensive protein sources: Lentils, chickpeas, beans, tofu, and eggs can make satisfying lunches without requiring meat in every meal. When buying meat, compare prices and choose options that fit your budget.

3. Make use of leftovers: Cooked rice can become fried rice, while leftover lentils can be used in tacos or sloppy Joes. Plan how you’ll use the extra ingredients before opening a new package.

4. Buy vegetables you can use in several meals: Cabbage, carrots, frozen broccoli, and mixed vegetables work across different recipes. Buying one ingredient for multiple lunches is often more practical than purchasing several vegetables for one meal each.

5. Freeze extra portions: If a recipe makes more than two servings, refrigerate the portions you’ll eat soon and freeze the rest in meal-sized containers. Label the containers so you know what needs to be used.

You can start with ½–1 tsp of seasonings and adjust to your preferred taste.

15 Cheap Lunch Ideas for Two People

1. Mongolian Beef Noodles

Ingredients:

•  4 oz spaghetti or noodles
•  ½ lb ground beef
•  2 garlic cloves, minced
•  3 tablespoons soy sauce
• 1 tablespoon brown sugar
•  1 teaspoon cornstarch
•  1-2 tablespoons Cooking oil

For seasoning, you can start with ½–1 tsp of seasonings and adjust to your preferred taste.

Instructions:

•  Cook the noodles according to the package instructions.
•  Brown the ground beef in a skillet with a little oil and the garlic.
• Mix the soy sauce, brown sugar, cornstarch, and 2 tablespoons of water.
• Pour the sauce into the skillet and stir until it thickens.
• Toss with the noodles and serve.

If you’re buying a larger pack of ground beef, divide it between this meal and another meal. You can use regular spaghetti if specialty Asian noodles aren’t in your budget.

2. Red Beans and Rice

Ingredients:

• 1 cup dry rice
•  1 can red beans, drained
•  ½ onion, chopped
•  1 garlic clove, minced
• Cajun seasoning
• Cooking oil

Instructions:

•  Cook the rice according to the package instructions.
• Heat a little oil in a skillet and cook the onion until softened.
• Add the garlic, beans, and Cajun seasoning.
•  Cook until the beans are heated through, then serve over rice.

Dried beans are often cheaper per serving than canned beans, although they take longer to prepare.

3. Vegan Sesame Chicken

Ingredients:

• 8 oz plant-based chicken pieces
•  1 cup cooked rice
•  2 tablespoons soy sauce
•  1 tablespoon brown sugar
• 1 garlic clove, minced
• 1 teaspoon cornstarch
•  2 tablespoons water
•  Cooking oil

Instructions:

•  Cook the plant-based chicken according to the package instructions.
• Mix the soy sauce, honey, garlic, cornstarch, and water in a small bowl.
• Pour the sauce into a skillet and stir until it thickens.
• Add the cooked chicken and toss to coat.
• Serve over rice.

Check the price of plant-based chicken against regular chicken before shopping. Either can work in this meal, depending on what’s more affordable at your store.

4. Tortellini Soup

Ingredients:

• 8 oz tortellini
•  ¼ lb Italian sausage
•  ½ onion, chopped
• 1 cup spinach
• 3 cups broth
• Italian seasoning

Instructions:

• Brown the sausage in a pot, breaking it into small pieces.
•  Add the onion and cook until softened.
• Pour in the broth and bring it to a simmer.
•  Add the tortellini and cook according to the package instructions.
• Stir in the spinach and cook until wilted.

You can replace fresh spinach with frozen spinach. Check the tortellini price per serving; if it’s expensive, regular pasta can be used.

5. Lemon Orzo Soup with Chickpeas

Ingredients:

•  ½ cup orzo
•  1 can chickpeas, drained
•  1 carrot, diced
•  ½ onion, chopped
•  3 cups broth
•  ½ lemon
•  Garlic and seasonings

Instructions:

•  Heat a little oil in a pot and cook the onion, carrot, and garlic until softened.
•  Add the broth and chickpeas and bring to a simmer.
•  Stir in the orzo and cook according to the package instructions.
• Add lemon juice and season to taste.

Chickpeas can be bought dried or canned. If you prefer dried chickpeas, cook a larger batch and freeze portions for soups, salads, and wraps.

6. Freezer Bean and Rice Burritos

The Shortcuts: Use leftover rice and canned beans.

Ingredients:

•  2–4 flour tortillas
•  1 cup cooked rice
•  1 cup cooked beans
• ½ onion, chopped
•  Taco seasoning
• ¼ cup shredded cheese, optional

Instructions:

• Cook the onion in a skillet with a little oil until softened.
• Add the beans and taco seasoning and heat through.
•  Divide the rice and bean mixture between the tortillas.
•  Add cheese if desired, roll up the tortillas, and serve.

Money-saving tip: Make a few extra burritos while you’re preparing lunch. Wrap them individually and freeze for another meal.

7. Egg Roll in a Bowl

Ingredients:

•  ½ small cabbage, shredded
•  1 carrot, grated
•  ½ lb ground meat or crumbled tofu
•  2 garlic cloves, minced
•  2 tablespoons soy sauce
•  1-2 tablespoons Cooking oil

Instructions:

•  Heat a little oil in a skillet and cook the ground meat until browned. If using tofu, cook it until lightly golden.
• Add the garlic, cabbage, and carrot.
•  Cook until the vegetables soften.
•  Stir in the soy sauce and serve.

Buying a whole cabbage and shredding it yourself is often cheaper than purchasing a bag of prepared coleslaw mix. Use the remaining cabbage in soup, stir-fries, or another lunch.

8. Beef Enchilada Casserole

Ingredients:

•  ½ lb ground beef
• 4–6 corn tortillas
•  1 cup cooked beans
• ½ cup enchilada sauce
•  ½ cup shredded cheese
•  Taco seasoning

Instructions:

• Brown the ground beef in a skillet and add the taco seasoning.
•  Cut the tortillas into pieces.
•  In a small baking dish, layer the tortillas, beef, beans, enchilada sauce, and cheese.
• Repeat the layers if needed.
• Bake at 375°F until hot and bubbling.

You can use your leftover ground beef instead of buying another pack of meat.

9. Spicy Creamy Vegan Ramen

Ingredients:

• 2 packs ramen noodles
•  ½ block firm tofu, cubed
•  1 cup spinach
•  1 tablespoon peanut butter
•  1 tablespoon soy sauce
•  1 garlic clove, minced
•  Chili flakes, optional

Instructions:

•  Cook the tofu in a skillet until lightly browned.
• Prepare the ramen according to the package instructions, reserving some of the hot cooking liquid.
• Mix the peanut butter, soy sauce, garlic, and a little hot liquid until smooth.
• Stir the sauce into the noodles and broth.
•  Add the tofu and spinach and heat through.

Use regular ramen noodles and peanut butter to make the broth creamy.

10. Tofu Fried Rice

Ingredients:

• 2 cups cooked, chilled rice
•  ½ block firm tofu
• 1 cup frozen mixed vegetables
•  2 tablespoons soy sauce
•  1 garlic clove, minced
• 1-2 tablespoons Cooking oil

Instructions:

• Crumble the tofu and cook it in a skillet with a little oil.
• Add the frozen vegetables and cook until heated through.
•  Add the rice, garlic, and soy sauce.
•  Stir-fry until everything is hot.

Fried rice is an ideal way to use leftover rice and vegetables. If you don’t have leftover rice, cook it ahead and refrigerate it promptly.

11. Spicy Peanut Noodle Stir-Fry

Ingredients:

• 4 oz noodles
•  2 cups shredded cabbage
•  1 carrot, grated
• 2 tablespoons peanut butter
•  2 tablespoons soy sauce
•  1 garlic clove, minced
•  Chili flakes, optional

Instructions:

•  Cook the noodles according to the package instructions.
•  Mix the peanut butter, soy sauce, garlic, chili flakes, and a little warm water to make the sauce.
•  Heat a little oil in a skillet and cook the cabbage and carrot until softened.
• Add the noodles and sauce, then toss everything together.

Spaghetti also works well here, so you don’t need to buy a separate type of noodles.

12. Vegan Broccoli Cheddar Soup

Ingredients:

•  2 cups broccoli
•  1 small potato, diced
•  ½ onion, chopped
•  1 cup milk
•  ½ cup shredded cheddar cheese
•  2 cups broth
•  1 tablespoon flour

Instructions:

• Cook the onion in a pot with a little oil until softened.
• Stir in the flour, then gradually add the broth.
•  Add the potato and broccoli and simmer until tender.
•  Stir in the milk and cheese.
•  Heat gently, stirring until creamy.

Money-saving tip: Frozen broccoli works well in soup and lets you use only what you need. If you buy a block of cheddar for several meals, grate small amounts as needed.

13. Vegan Corn Chowder

The Shortcuts: Use canned or frozen corn and potatoes you already have.

Ingredients:

•  1½ cups corn
•  1 medium potato, diced
• ½ onion, chopped
•  1 cup milk
• 2 cups broth or water
•  Garlic and seasonings

Instructions:

• Heat a little oil in a pot and cook the onion and garlic until softened.
•  Add the potato, corn, and broth.
•  Simmer until the potato is tender.
• Stir in the milk and season to taste.

Money-saving tip: You can use frozen corn and leftover potatoes instead of buying raw corn.

14. Vegan Beef Stew

Ingredients:

• 8 oz plant-based beef pieces, or 1 cup cooked beans
• 2 potatoes, diced
• 1 carrot, chopped
•  ½ onion, chopped
• 2 cups broth or water
•  Garlic and seasonings

Instructions:

• Heat a little oil in a pot and cook the onion and carrot until softened.
• Add the potatoes, broth, and seasonings.
•  Simmer until the potatoes are tender.
•  Add the plant-based beef or cooked beans and heat through.

Use the remaining potatoes, carrots, and onions from the other meals. Use plant-based beef pieces or cooked beans, depending on which is more affordable at the store.

15. Fish Tacos

Ingredients:

• ½ lb white fish
•  4 small tortillas
• 1 cup shredded cabbage
• 2 tablespoons plain yogurt or sour cream
•  ½ lime
•  Garlic and seasonings

Instructions:

• Season the fish and cook it in a skillet until it is cooked through.
•  Mix the yogurt with lime juice and a little garlic.
•  Divide the fish between the tortillas.
• Top with shredded cabbage and the yogurt sauce.

Use frozen white fish and leftover shredded cabbage.

Grocery List for These Lunches

You don’t need to buy everything at once. Choose the meals you plan to make, check what you already have, and buy the remaining ingredients.

Grains and bread

•  Rice
•  Spaghetti or noodles
• Ramen
•  Orzo
•  Flour tortillas
•  Corn tortillas

Protein

• Ground beef
•  Italian sausage
• Plant-based chicken
•  Plant-based beef or beans
•  Firm tofu
•  White fish
• Red beans
• Chickpeas
•  Other beans

Vegetables and fruit

•  Cabbage
•  Carrots
•  Potatoes
•  Onions
•  Garlic
•  Broccoli
•  Frozen mixed vegetables
•  Spinach
•  Corn
•  Lemon (optional)
•  Lime( optional)

Dairy and refrigerated items

•  Tortellini
•  Milk
• Cheddar cheese
•  Plain yogurt or sour cream

Pantry ingredients

•  Peanut butter
•  Soy sauce
•  Enchilada sauce
•  Broth or bouillon
•  Cornstarch
•  Flour
•  Cooking oil
•  Brown sugar or honey
•  Taco seasoning
•  Italian seasoning
•  Other seasonings you already have