This $30 Shopping List Makes 3 Healthy Dinners

December is a hectic month. Between the usual daily tasks, plus putting up decorations, buying gifts, and holiday travel, there's a reason it feels like there aren't enough hours in the day to get everything done. So when it comes to dinnnertime, easy meals on a budget are where it's at.

To help you plan delicious meals that won't stress your mind or your wallet, we've put together a shopping list (minus pantry staples like salt and pepper and olive oil) that can be whipped into three healthy meals for a family off four at about $30 total.

The Shopping List

• 2 bunches curly kale

• 10 oz. shiitake mushroom caps

• 1 (6-oz.) bunch Broccolini

• 1 yellow onion

• 2 medium carrots

• 1 whole-wheat baguette

• Golden raisins

• Whole-wheat panko (Japanese breadcrumbs)

• 1 (32-oz.) container

• unsalted chicken stock

• Sriracha chili sauce

• 2 (8.8-oz.) pkg.

• precooked brown rice

• 2 (15-oz.) cans unsalted

• cannellini beans

• Whole milk

• Eggs

• 2 (1-lb.) pork tenderloins

Dinner #1: White Bean Soup With Garlicky Croutons

A little whole milk enriches this simple soup without making it as heavy as a classic chowder. The golden color of the broth comes from the sautéed onion and carrot; keep an eye on the mixture as it cooks to make sure it doesn’t overbrown.

Ingredients:

5 tsp. olive oil, divided
1 cup peeled chopped carrots
1/2 cup chopped yellow onion
2 tsp. minced garlic, divided
2 cups unsalted chicken stock
1 cup water
1/2 tsp. black pepper
3/8 tsp. kosher salt
2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
4 cups stemmed chopped curly kale (about 1 bunch)
1/2 cup whole milk
1 oz. Parmesan cheese, finely grated (about 1/4 cup)
3 oz. whole-wheat baguette, cut into 1-in. pieces (about 1 cup)

How to make it:

1. Heat 2 teaspoons oil in a Dutch oven over medium-high. Add carrots and onion; sauté 7 minutes. Add 1 teaspoon garlic; cook 30 seconds. Stir in stock, 1 cup water, pepper, salt, and beans; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in kale, milk, and Parmesan cheese; let stand 5 minutes.

2. Preheat broiler with oven rack in top position.

3. Place bread pieces on a foil-lined baking sheet. Combine remaining 1 tablespoon oil and remaining 1 teaspoon garlic in a bowl; drizzle over bread. Broil 2 minutes or until golden, stirring once after 1 minute. Place 11/2 cups soup in each of 4 bowls; top evenly with bread pieces.

Active time: 25 min. Total time: 40 min.

SERVES 4
Calories 349; Fat 11g (sat 2g, unsat 7g); Protein 18g; Carb 47g; Fiber 11g; Sugars 6g (added sugars 0g); Sodium 571mg; Calc 21% DV; Potassium 20% DV

Dinner #2: Mushroom and Pork Meatballs with Broccolini Rice

A quick spin in the food processor turns pork tenderloin into lean ground pork—perfect for rich, tender meatballs. Broccolini, a cousin of broccoli, have long stalks and small florets; they’ll add plenty of texture to the rice once chopped and sautéed.

Ingredients:

11/2 cups shiitake mushroom caps (about 4 oz.)
10 oz. pork tenderloin, cut into 1/2-in. pieces
6 Tbsp. whole-wheat panko (Japanese breadcrumbs)
1/2 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
1 large egg, lightly beaten
2 Tbsp. canola oil, divided
1 (6-oz.) bunch Broccolini, finely chopped
1 cup unsalted chicken stock, divided
2 Tbsp. rice or apple cider vinegar, divided
1 Tbsp. light brown sugar
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. Sriracha chili sauce
2 tsp. cornstarch
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s)

How to make it:

1. Place mushrooms and pork in a food processor; pulse 15 to 20 times or until finely chopped. Place pork mixture in a bowl with panko, 1/4 teaspoon salt, 1/4 teaspoon pepper, and egg; stir to combine. Divide and shape pork mixture into 24 meatballs (about 1 tablespoon each).

2. Heat 11/2 teaspoons oil in a large skillet over medium-high. Add Broccolini; cook 2 minutes. Place sautéed Broccolini in a bowl; set aside.

3. Add remaining 11/2 tablespoons oil to pan. Add meatballs; cook 5 minutes, turning to brown on all sides.

4. Combine 3/4 cup chicken stock, 1 tablespoon rice vinegar, brown sugar, soy sauce, and Sriracha in a bowl; add to pan. Cover, reduce heat, and simmer 3 minutes or until meatballs are done. Combine remaining 1/4 cup stock and cornstarch in a bowl; stir into meatball mixture. Cook 1 minute or until sauce is thickened.

5. Heat rice according to package directions. Stir rice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1 tablespoon vinegar into sautéed Broccolini. Serve with meatball mixture.

Active time: 35 min. Total time: 35 min.

SERVES 4 (serving size: about 6 meatballs, 1/4 cup sauce, and 1 cup Broccolini mixture)
Calories 419; Fat 13g (sat 2g, unsat 10g); Protein 26g; Carb 53g; Fiber 5g; Sugars 8g (added sugars 3g); Sodium 705mg; Calc 5% DV; Potassium 16% DV

Dinner #3: Pork Milanese with Kale Salad

Milanese is an Italian way of preparing meat by breading and sautéing until golden—an easy way to dress up pork tenderloin. Golden raisins elevate everything they touch; here they brighten up earthy kale. Try sprinkling them over rice pilaf or roasted vegetables.

4 cups stemmed chopped curly kale (about 1 bunch)
3 Tbsp. olive oil, divided
3 Tbsp. golden raisins
1 Tbsp. red wine vinegar
1 tsp. kosher salt, divided
1 tsp. black pepper, divided
1 cup whole-wheat panko (Japanese breadcrumbs)
1 large egg, lightly beaten
1 Tbsp. water
1 lb. pork tenderloin, cut crosswise into 12 slices
6 oz. shiitake mushroom caps, sliced
1 Tbsp. all-purpose flour
1 cup whole milk

1. Combine kale, 1 tablespoon oil, raisins, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Let stand 10 minutes.

2. Combine 1/4 teaspoon salt, 1/2 teaspoon pepper, and panko in a shallow dish. Combine egg and 1 tablespoon water in a shallow dish. Dip pork slices in egg mixture; dredge in panko mixture.

3. Heat 11/2 teaspoons oil in a large nonstick skillet over medium-high. Add half of pork slices to pan; cook 3 minutes on each side. Place cooked slices on a plate. Repeat procedure with 11/2 teaspoons oil and remaining half of pork slices.

4. Heat remaining 1 tablespoon oil in pan. Add mushrooms; sauté 4 minutes. Sprinkle flour over pan; cook 1 minute, stirring constantly. Add remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and milk; cook 2 minutes or until slightly thickened, stirring occasionally. Top pork with mushroom sauce. Serve with salad.

Active time: 40 min. Total time: 40 min.

SERVES 4 (serving size: 3 pork slices, about 1/4 cup sauce, and 1 cup salad)
Calories 391; Fat 17g (sat 4g, unsat 11g); Protein 32g; Carb 29g; Fiber 4g; Sugars 9g (added sugars 0g); Sodium 618mg; Calc 11% DV; Potassium 23% DV