One week of easy family dinners for under $100? I’ve got you covered!
I made a full week’s worth of dinners for just $86.45, and many of these recipes made enough for lunch the next day, too. I actually think I can get the next round down to $50—that’s about $10 per dinner!
The best part? I still have plenty of leftover ingredients to roll into next week’s meals, making the grocery budget stretch even further. Idaho® Russet potatoes are the MVP of these recipes. They deliver every texture you could want—creamy, crispy, tender, and fluffy. And those potato croutons? They might just be my new favorite salad topping.
These recipes are brought to you by Idaho® Potatoes. The Idaho Potato Commission is dedicated to promoting and protecting the integrity and quality of genuine Idaho® potatoes—grown in the rich volcanic soil, cool climate, and pristine water of the state’s ideal agricultural environment. Renowned for their consistent texture, rich flavor, and superior performance in both home kitchens and professional settings, Idaho potatoes are a staple for chefs and food lovers alike. Whether baked, fried, mashed, or crisped into golden hashbrowns, their quality and versatility are unmatched.
Tex Mex Cheesy Potato & Beef Skillet (with Easy Pico de Gallo)
This Tex Mex Cheesy Potato & Beef Skillet is an easy, budget-friendly one-pan dinner loaded with seasoned ground beef, tender potatoes, hearty black beans, and plenty of melted Colby Jack cheese. Finished with a fresh homemade pico de gallo, it's a satisfying weeknight meal that's packed with bold Tex-Mex flavor and comes together in about 40 minutes.
Equipment
- Large skillet
- Wooden spoon or spatula
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Measuring cup
- Can Opener
- Colander
- Medium mixing bowl
- Citrus Juicer (Optional)
Ingredients
- 1 teaspoon olive oil pantry staple
- 1 pound ground beef $6.99
- 4 medium russet potatoes .49 cents
- 1/2 white onion .50 cents
- 4 cloves garlic minced (.15 cents)
- 2 teaspoons paprika pantry staple
- 1 teaspoon onion powder pantry staple
- 1 teaspoon garlic powder pantry staple
- 1 cup water
- 1 15 ounce can of black beans drained (.88 cents)
- Salt and pepper to taste
- 2 cups shredded colby jack cheese $ 1.99
Easy pico de gallo
- 5 Roma tomatoes diced ($1.89)
- 1/2 bunch cilantro chopped (.50 cents)
- 1/4 white onion diced
- Juice of one lime .30 cents
- 1 clove garlic minced (.10 cents)
- 1 tablespoon olive oil pantry staple
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat add olive oil, ground beef, and break it up into bite size chunks. Add the peeled and diced potatoes and onion. Season with salt and pepper.
- Cook for 8-10 minutes, then add fresh garlic and seasonings with 1 cup of water and increase the heat to medium-high.
- Once the water has evaporated (about 8 minutes; the potatoes should be fork tender), add the beans and continue to cook 3-4 minutes. Add salt and pepper to taste.
- Taste for seasoning and sprinkle with 2 cups of shredded colby jack cheese. Turn off the heat.
- While the cheese melts, make your easy pico de gallo.
- In a medium sized bowl add the diced tomato and onion. (I don’t mind the seeds, so I keep them in.)
- Chop the cilantro and fresh garlic. Add to the bowl.
- Add the juice of one lime and the olive oil. Mix to combine. Serve with the cheesy skillet!
If you made this recipe, please take a moment to rate it. I always ❤️ hearing from you.
Potato & Garlic Shrimp Niçoise Salad with Green Onion Vinaigrette
This Potato & Garlic Shrimp Niçoise Salad with Green Onion Vinaigrette is a fresh, hearty main-course salad featuring tender Idaho potatoes, buttery garlic shrimp, crisp green beans, spinach, olives, jammy eggs, and juicy cherry tomatoes. Tossed with a bright homemade green onion vinaigrette, it’s an elegant yet easy meal perfect for lunch, dinner, or entertaining.
Equipment
- large pot
- Chef’s Knife
- Cutting Board
- Large serving platter
- Medium bowl
- food processor
- Measuring Spoons
- Measuring Cups
- Microplane or zester
- Citrus juicer
- Large skillet
- Wooden spoon or spatula
- Slotted spoon
Ingredients
- 4 Idaho russet potatoes 2 pounds .49 cents
- 2 teaspoons salt
- 6 cups spinach $2.50
- 1 15- ounce can mild green olives $2.89
- 1 pound large 16-20 shrimp 7.99
- 4 eggs 1.00
- 2 tablespoons butter pantry staple
- 1 teaspoon olive oil pantry staple
- 3 cloves garlic .20 cents
- 1 1/2 cups cherry tomatoes $2.89
- 1 pound green beans $1.89
Green onion vinaigrette
- 1 tablespoon Dijon mustard .10 cents
- 3 green onions . 50 cents
- 1/4 cup white vinegar pantry staple
- The juice and zest of one lemon .80 cents
- 1 tablespoon honey .45 cents
- 1 cup olive oil pantry staple
Instructions
- In a large pot cover the peeled potatoes with water by 11/2 inches. Add 2 teaspoons of salt and bring to a boil. Cook for 20-25 minutes or until the potatoes are tender.
- While the potatoes cook, assemble the salad. On a large platter place the spinach as a base, then make a pile of the tomatoes and the olives.
- Once the potatoes have been cooking for 10 minutes, add the eggs and boil for 10 minutes. Remove the eggs to cool.
- During the potato cook, add the cleaned green beans to the potato water as well. Boil 3-5 minutes, then remove and place in a bowl of cold water to stop the cooking.
- Peel the cooked eggs, set aside, then make the vinaigrette.
- In the work bowl of your food processor, add all the dressing ingredients except the olive oil. Pulse until well combined, then slowly add the olive oil and season with salt and pepper to taste.
- Remove the cooked potatoes from the water. Do not rinse. Allow to cool only slightly while you cook the shrimp.
- In a skillet, add butter, olive oil, garlic, and shrimp. Cook over medium-high heat 3 minutes, flipping the shrimp once halfway through the cook.
- Once the shrimp are cooked cut the potatoes into large chunks and place in the center of the salad. Season with salt and pepper.
- Add the shrimp to another corner. Add the eggs sliced in half, then cover the salad with the dressing. Enjoy!
Crispy Potato & Sausage Tacos With Quick Curtido Slaw
These Crispy Potato & Sausage Tacos are packed with a savory filling of creamy Idaho potatoes, seasoned sausage, and fresh garlic, then fried until perfectly golden and crunchy. Topped with a quick curtido-style slaw, they’re an easy, budget-friendly dinner with the perfect balance of crispy, tangy, and savory flavors.
Equipment
- large pot
- Chef’s Knife
- Cutting Board
- Large skillet with tall sides
- Wooden spoon or spatula
- Large mixing bowl
- Measuring Cups
- Measuring Spoons
- Metal spatula
- Tongs
- Paper towels
Ingredients
- 2 pounds Idaho russets roughly 4-5 potatoes peeled and boiled then set aside into a large mixing bowl ($.49 cents)
- 1 pound sausage $4.49
- 2 cloves fresh garlic minced ($.20 cents)
- Salt and pepper to taste pantry staple
- 12 medium sized soft tacos $1.89
- 1 quart of oil for frying $3.39
Quick curtido-style slaw
- 5 cups shredded cabbage $2.25
- 2 carrots shredded $.30 cents
- 1/4 white onion thinly sliced $.25
- 1/4 cup white vinegar pantry staple
- 1/4 cup olive oil pantry staple
- 1 tablespoon honey $.45 cents
Instructions
- Boil the peeled russets until fork tender in a large pot of salted water.
- Brown up the sausage and set aside.
- Once the potatoes are cooked, drain and add to a large mixing bowl, add the cooked sausage, season with salt pepper and add the raw garlic mix well.
- Heat the oil in a large skillet with tall sides to 350 degrees.
- Hold the corn tortilla gently in your hand and add 3 heap tablespoons of the mixture to one side of the tortilla, do not fold or it will crack.
- Gently slide the tortilla into the hot oil and after 3-5 second use a metal spatula to fold the tortillas in half over the potato mixture, fry until golden brown on both sides.
- Drain the cooked crispy tacos on a paper towel and season the shell with a little salt.
- Repeat this process frying 3-4 tacos at a time until finished.
- While the tacos fry, make the slaw.
- In a large bowl combine all the slaw Ingredients and mix well.
- To serve open the crispy taco slightly and stuff with slaw.
Crispy Chicken Caesar Salad with Potato Croutons & Homemade Dill Pickle Caesar Dressing
This Crispy Chicken Caesar Salad with Potato Croutons & Homemade Dill Pickle Caesar Dressing is a crave-worthy twist on the classic Caesar. Crispy panko-crusted chicken, golden roasted potato croutons, crisp romaine, and a creamy, tangy dill pickle Caesar dressing create a hearty salad that’s perfect for an easy lunch or satisfying weeknight dinner.
Equipment
- Oven
- baking sheet
- parchment paper
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Three shallow bowls
- Large deep-sided skillet
- Tongs
- food processor
- Large serving platter
Ingredients
- 2 pounds russet potatoes washed and diced (.49 cents)
- 2 tablespoons olive oil pantry staple
- Salt and pepper to taste pantry staple
- 2 chicken breasts sliced in half lengthwise $5.99
- 2 cups of panko breadcrumbs $2.14
- 2 tablespoons of onion powder pantry staple
- 1 cup flour pantry staple
- 2 eggs .50 cents
- Salt and pepper to taste
Salad
- 1 head of romaine or red leaf lettuce $2.49
- 1 cup Parmesan cheese $1.00
- 1 lemon sliced into wedges .80 cents
- 1/3 cup butter pantry staple
- 1/3 cup olive oil pantry staple
Dill pickle Caesar dressing
- 1 cup mayo $1.50
- 6-8 anchovies $1.50
- 1/4 cup dill pickle chips .50 cents
- 1 clove fresh garlic .10 cents
- The juice of one lemon .80 cents
- 1/3 rd cup grated Parmesan cheese .79 cents
- 1 teaspoon cracked black pepper pantry staple
- Salt to taste pantry staple
- Milk to thin if needed
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Spread the diced potatoes onto the prepared baking sheet. Drizzle with the olive oil and season generously with salt and pepper. Toss to coat evenly, then roast for 20–25 minutes, stirring once halfway through, until golden brown and crispy.
- While the potatoes roast, prepare the chicken. Set up three shallow bowls: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs. Season the flour and breadcrumbs with the onion powder, salt, and pepper.
- Season the chicken cutlets with salt and pepper. Dredge each piece first in the flour, then dip into the beaten eggs, and finally press firmly into the panko breadcrumbs until well coated. Let the breaded chicken rest while the oil heats.
- Heat the butter and olive oil together in a large, deep-sided skillet over medium heat. Once the butter begins to sizzle, carefully add the chicken. Cook until deeply golden on both sides and the internal temperature reaches 165°F, about 4–5 minutes per side depending on thickness. Transfer to a cutting board and slice into strips.
- Make the dressing by combining the mayonnaise, anchovies, dill pickle chips, garlic, lemon juice, Parmesan, black pepper, and a pinch of salt in a food processor. Blend until smooth. Add a splash of milk if you’d like a thinner consistency.
- Arrange the chopped lettuce on a large serving platter. Scatter the crispy potato croutons over the lettuce, followed by the sliced crispy chicken.
- Drizzle generously with the Dill Pickle Caesar Dressing, sprinkle with additional Parmesan cheese, and serve with fresh lemon wedges.
Street Corn Potato Salad with BBQ Chicken Legs
This Street Corn Potato Salad with BBQ Chicken Legs is the ultimate summer cookout meal. Creamy Idaho potatoes are tossed with grilled corn, queso fresco, peppers, and a zesty street corn-inspired dressing, then paired with smoky, caramelized BBQ chicken legs for a hearty, crowd-pleasing dinner.
Equipment
- Grill
- large pot
- Chef’s Knife
- Cutting Board
- Large mixing bowl
- Wooden spoon or spatula
- Grill tongs
- Basting brush
- Colander
- Instant-read thermometer
Ingredients
Street corn potato salad
- 2 pounds Idaho russet potatoes peeled (.49 cents)
- 3 ears of corn cooked and kernels removed (.99 cents)
- 1 bell pepper diced (.89 cents )
- 1 jalepeno diced and seeded (.25 cents )
- 1 10- ounce package of queso fresco $3.00
- 1 clove fresh garlic finely minced (pantry staple )
- 1 teaspoon garlic powder pantry staple
- 1 teaspoon onion powder pantry staple
- 2 cups mayo $3.00
- 1 cup sour cream $1.00
- Salt and pepper to taste pantry staple
BBQ chicken legs
- 1 value pack of 12-15 drumsticks $5.14
- 1 jar of your favorite BBQ sauce $3.89
- 1 tablespoon of your favorite seasoning blend
Instructions
- Preheat the grill to 375 degrees. In a large pot, season with salt and add the peeled Idaho russet potatoes.
- In a large bowl, mix the chicken legs, oil, and seasoning well. Make three slices to the bone in each chicken leg to speed up cooking. Place the seasoned legs on the grill.
- In a mixing bowl add all potato salad ingredients except the potatoes.
- Check the chicken and rotate for 25 minutes until the thickest part of the leg reaches an internal temperature of 165 degrees F.
- Add the corn to the grill for 7-8 minutes, then set aside to cool. Slice off the kernels.
- When then chicken is almost fully cooked (about 7 minutes), brush BBQ sauce on each leg and continue cooking while the sauce caramelizes.
- Drain the potatoes once they are knife tender, about 25 minutes. Rinse with cool water. If the potatoes are crumbly or flaking, do not rinse with water and just drain them.
- Crush the warm potatoes with your hands into the potato salad mixture and corn. Mix well. Taste for seasoning. Add salt and pepper to taste.
- Serve up the salad with the BBQ chicken legs and enjoy!
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