August is undoubtedly our household’s most expensive month of the year, and the busiest. In addition to both of my kiddos having August birthdays, there’s back to school supplies, clothes and registration, the Illinois State Fair and if we’re lucky, maybe a little road trip. Add in the impulse to squeeze as much sunshine and fun as possible into the remaining days of summer, and the result is a month that flies by in a blur all while stretching our budget to the max. It feels tighter than ever this year thanks to higher gas and grocery prices and like a lot of families, we’ve been looking to economize everywhere we can. Reigning in the grocery spending has become a top priority while still coming up with meals that are varied, nutritious and satisfying.
These are two of my family’s go-to budget dinners that at $5 or less per serving, maximize not only value, but flavor. These meals both focus on simple, minimally processed ingredients, lean protein and fresh veggies. I used Meijer’s non-sale pricing to calculate cost, but many of these dishes could be made cheaper by sourcing ingredients on sale or in bulk.
Crockpot pulled chicken fajita bowls
Serves four with leftovers, along with a crockpot full of bone broth for another meal.
Ingredients:
For the chicken:
1 whole bone in chicken
1 teaspoon each garlic, onion powder, and paprika
2 teaspoons salt
For the fajita veg
1 onion, sliced
2 green bell peppers, sliced
1 zucchini, sliced into half moons
1 tablespoon olive oil
1 teaspoon each cumin & garlic powder
½ teaspoon salt
2 cups brown rice
1 tomato, diced
Cilantro, copped
Sour cream, salsa and shredded cheese to serve
Season the chicken with the garlic and onion powders, paprika and salt. Place it in a crockpot and turn the heat to high for 60 minutes, then reduce the heat to low and cook for 6-8 hours until the chicken is fully cooked.
When it’s time to eat, cook the rice using your preferred method. I prefer to combine the two cups of brown rice with three quarts of water and a tablespoon of salt in a large pot and bring to a boil, then reduce the heat and simmer the rice for 25 minutes (10 minutes for white rice), or until the rice is tender, and then drain it like pasta.
While the rice is cooking, preheat the oven to 425 degrees. Toss the vegetables with the olive oil and seasonings on a baking sheet and place them in the preheated oven. Roast for 15 minutes until lightly charred and crisp tender.
While the veggies are in the oven, remove the cooked chicken from the crock pot and place it on a rimmed baking sheet to catch any juices that accumulate. Let it cool just enough to handle, then use tongs and/or forks to pull off the skin and remove the bones. Shred the cooked chicken with a fork and ladle about ½ cup of the juices from the crockpot onto the shredded chicken. (To make broth, return the skin and bones to the crockpot and add three quarts of water. Cook the broth on low for 12-20 hours, then strain and freeze for later use.)
Scoop some brown rice into serving bowls and top with the shredded chicken, fajita veggies, diced tomatoes, cilantro and sour cream.
Salmon patties with mac and cheese and steamed veggies
Serves four with leftovers
These protein and vitamin D-packed salmon patties were a staple in my grandmother’s house, always served with mac and cheese and canned peas. This time of year, I swap out the peas for fresh summer veggies, but in the winter months we have it with frozen peas. The macaroni and cheese recipe makes about 8-10 servings and reheats well so I always make a full batch to eat for the rest of the week, however it can easily be halved. This recipe for the patties is exactly the way gran made them, but they can be jazzed up with minced scallion, lemon zest, dill or whatever else strikes your fancy.
Ingredients:
For the mac and cheese:
1 pound short pasta such as elbow macaroni or shells
½ cup butter
½ cup flour
2 cloves garlic, minced, or 1 teaspoon garlic powder
½ teaspoon dried mustard
8 ounces cream cheese
3 cups milk, hot
½ teaspoon salt
A pinch of cayenne, optional
1 teaspoon Worcestershire sauce
8 ounces cheddar cheese, grated
For the salmon patties:
1 14.5 ounce can red sockeye salmon
1 egg
½ sleeve saltine crackers, crushed
1 teaspoon garlic powder
Oil for frying the patties
Steamed veggies or peas, to serve
Butter a 9-inch by 13-inch baking dish and set aside. Preheat the oven to 350 degrees and bring a large pot of salted water to boil. Add the pasta and cook until al dente, or still slightly firm, then drain.
While the pasta cooks, make the sauce. Heat the butter in a saucepan over medium heat until it foams, then add the flour and minced garlic or garlic powder. Cook for two minutes, stirring continuously. Add the cream cheese and stir until it melts completely, then add the hot milk, ½ teaspoon of salt and a pinch of cayenne if desired. Cook, stirring continuously until the sauce begins to bubble. Remove from the heat and add the cheese, stirring until melted. Pour the cheese sauce over the cooked pasta and mix well, then transfer to the prepared baking dish. Bake in a preheated 350-degree oven for 30 minutes until brown and bubbly.
While the mac and cheese bakes, make the salmon patties. Combine the salmon, egg, cracker crumbs and garlic powder in a medium sized mixing bowl. Divide the mixture into eight patties, patting them out into rounds. Heat a tablespoon of oil in a large skillet over medium high heat until it shimmers, then fry the patties until golden brown, about 2-3 minutes per side. Place on a paper towel lined platter and serve.
Ashley Meyer is a chef and freelance writer based in Springfield.
This article appears in August 27-September 2, 2026.
