When fall brings back-to-routine busyness, picking up groceries and cooking dinner can feel like an overwhelming chore. That’s why we’ve done the heavy lifting: one streamlined shopping list, four recipes that don’t waste, and a cooking strategy that keeps things easy. With convenience and budget in mind, we’ve put together a grocery game plan that leans into wholesome and nutritious, from-scratch cooking combined with a few time-saving shortcuts. We’ve figured out which convenience products are worth it on busy weeknights and when to stick with tried-and-true staples for bigger savings. Follow our foolproof plan for one trip to the store, four affordable weeknight meals, and zero stress at dinner time.
Chicken-Ricotta Meatballs with Angel Hair Pasta
These lightened-up meatballs use chicken instead of beef with creamy ricotta cheese for flavor and moisture. Skip frozen meatballs and the cost that comes with them, and make your own upgraded, budget-friendly version at home. Using the food processor to chop value-pack chicken breasts instead of buying ground poultry stretches your buck even further. This family-friendly dinner is cheesy, hearty, and oh-so good.
Get the recipe: Chicken-Ricotta Meatballs with Angel Hair Pasta
Crispy Chicken with Rice Pilaf and Roasted Acorn Squash
This homemade version of chicken nuggets comes together with just five minutes of prep and four versatile ingredients that can also be used for other recipes. Leftover ricotta from meatball night adds flavor and moisture to baked chicken breasts coated in crunchy panko. Two budget-friendly sides, roasted acorn squash and rice pilaf, cook simultaneously for a complete meal that’s low in cost and effort.
Get the recipe: Crispy Chicken with Rice Pilaf and Roasted Acorn Squash
Cheese and Veggie Stuffed Acorn Squash
You won’t miss the meat in this satisfying, plant-powered meal that can help you keep some green in your wallet. Fresh, whole vegetables are always a smart buy when it comes to getting big nutritional bang for your buck, especially when they’re in season and typically lowest priced. Autumnal acorn squash serves double duty as both the vessel and a component of the filling in this stuffed squash recipe with four kinds of veggies, ricotta, and Parmesan.
Get the recipe: Cheese and Veggie Stuffed Acorn Squash
Grandma’s Italian Noodle Soup
A short list of ingredients and five minutes of prep are all you need for this comforting, homemade soup that packs way more flavor than the canned stuff. This recipe stretches a single chicken breast into four, belly-warming servings brimming with tender noodles and three kinds of veggies.
Get the recipe: Grandma’s Italian Noodle Soup
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Ingredients:
- 6 carrots
- 4 acorn squash
- 3 onions
- 1 (5 oz) pkg baby spinach
- 1 bunch flat-leaf parsley
- 2 (16 oz) boxes angel hair pasta
- 1 (1 lb) bag long-grain white rice
- 2 (32 oz) pkg low-sodium chicken broth
- 1 (23 oz) jar marinara sauce
- 1 (8 oz) container panko breadcrumbs
- Italian seasoning
- Olive oil
- 1 (32 oz) tub part-skim ricotta
- Parmesan cheese
- 1 (4-5 lb) pkg boneless, skinless chicken breasts
