Easy Cheap Summer Meals For Your Family (Living on One Income)

Feeding five people on one income?

It’s a daily puzzle I’ve had to figure out—and fast.

Summer hits different because suddenly everyone’s home, always hungry, and we’re trying to keep the house cool without turning on the oven.

I know what it’s like to open the fridge and feel like you’re playing Tetris with leftovers, half-used produce, and a pack of hot dogs.

I’ve been there.

So over the years, I’ve made a list of go-to summer meals that are cheap, filling, and actually something my kids will eat without whining.

These aren’t fancy.

No special ingredients or $10-a-jar sauces.

Just simple meals that stretch what we have, keep the grocery bill low, and don’t leave me sweating over a stove for an hour.

If you’re trying to keep everyone fed this summer without blowing your budget, this list is for you.

1. Tuna Pasta Salad

This tuna pasta salad is one of my go-to cheap meals that always saves dinner when I’m short on time and money!

The best part is you probably already have most of these ingredients hanging out in your pantry and fridge right now.

What You Need:

• 3 cups (12 oz) uncooked small pasta
• 10 ounces (2 cans) tuna in water, drained
• ½ cup (2 stalks) diced celery
• ¼ cup diced red onion
• 1 cup frozen peas, thawed

Dressing:

• ½ cup mayonnaise
• ½ cup Greek yogurt or sour cream
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried dill (or 1 tablespoon fresh)
• 1 teaspoon salt
• ¼ teaspoon black pepper

To Make:

1. Cook 3 cups of pasta in salted boiling water until tender. Drain and rinse with cold water.
2. While it cooks, drain tuna, dice celery and onion, and thaw peas under warm water.
3. In a bowl, whisk together mayo, Greek yogurt, mustard, lemon juice, garlic, dill, salt, and pepper.
4. In a large bowl, combine cooled pasta, tuna (flaked), celery, onion, and peas.
5. Pour dressing over and mix until coated.
6. Chill in the fridge for 30+ minutes before serving.

2. Grilled Cheese + Watermelon

Grilled cheese sandwiches were an absolute staple in my house growing up.

My mom was a single working parent for a while, and these golden, crispy sandwiches were her go-to when she came home exhausted after a long day. And now my children love this budget-friendly summer meal!

Ingredients:

8 slices bread (whatever you have on hand)

• 4-8 slices American cheese or cheese singles
• 4 tablespoons butter or margarine
• Optional add-ins: sliced tomato, ham, or bacon if you’re feeling fancy

How to Make:

• Heat a large skillet over medium heat.
• Butter one side of each piece of bread.
• Place a slice of bread butter-side down in the skillet.
• Add 1-2 slices of cheese on top of the bread and top with another slice of bread, butter-side up.
• Cook until the bottom is golden brown (about 2-3 minutes).
• Flip carefully with a spatula (my youngest loves to help with this part but we’ve had some floor casualties).
• Cook the other side until golden brown and the cheese is all melty.
• Remove from pan and let cool for a minute before cutting.
• Repeat with remaining bread and cheese.

Serve with watermelon and a cool salad!

3. Egg Salad Sandwiches + Carrot Sticks

When you don’t want to heat up the house then make these tasty and filling egg salad sandwhiches.

What You Need:

• 8 eggs
• 3/4 cup mayonnaise (light works fine to save calories)
• 1 celery stalk, diced small
• 1 teaspoon dill weed
• 1 teaspoon dijon mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• Bread, lettuce and tomato for serving
• Corn on the cob (side dish)

How to Make:

• Place eggs in a saucepan, cover with cold water, and bring to a boil.
• Once boiling, turn off heat, cover, and let sit for 12 minutes.
• Transfer eggs to ice water for 5 minutes, then peel.
• Separate yolks and whites; chop whites, place yolks in a bowl.
• Add mayo, celery, dill, mustard, and seasonings to yolks. Whisk until smooth.
• Fold in chopped egg whites.
• Serve on bread with lettuce and tomato.

4. Quesadillas + Corn on the Cob

When the temperature climbs and I can’t bear the thought of turning on the oven, these simple chicken quesadillas become my dinner lifesaver!

They’re one of those perfect summer meals that’s budget-friendly but still filling enough to satisfy my three hungry girls.

What You Need (per quesadilla):

• 1 flour tortilla
• 2 ounces grilled chicken, diced
• 2 ounces shredded cheddar cheese
• 2 teaspoons butter

How to Make:

• Melt half the butter in a skillet over medium heat.
• Place your flour tortilla in the pan, on top of the melted butter.
• Sprinkle the shredded cheese evenly over half of the tortilla.
• Add the diced chicken on top of the cheese.
• Cook until the cheese starts to melt around the edges (about 2 minutes).
• Use a spatula to fold the empty half of the tortilla over the filling.
• Press down gently with your spatula (my youngest loves doing this part).
• Cook for another minute until the bottom is golden brown.
• Flip carefully and cook the other side until crispy and golden.
• Remove from the pan and let cool for a minute before cutting.

Slice into wedges and serve!

5. Pasta with Garlic Butter + Frozen Veggies

Removing meat from dinner helps with costs and can stretch a meal out for your family! And this garlic butter pasta is delicious on its own!

What You Need:

• 12 ounces linguine (or any pasta you have)
• 3 tablespoons butter
• 2 tablespoons olive oil
• 5 large garlic cloves, minced
• Salt and pepper to taste
• 2 ounces Parmesan cheese, grated
• 1 tablespoon chopped fresh parsley (plus more for garnish)
• Frozen peas (as side dish)

How to Make:

• Bring a large pot of water to a boil and add a generous pinch of salt.
• Add the linguine to the boiling water and cook according to package directions until al dente (usually 9-13 minutes).
• Before draining, scoop out 1 cup of the pasta cooking water and set aside.
• While pasta cooks, melt butter and olive oil in a large skillet over medium heat.
• Add minced garlic to the skillet and cook for about 1 minute until fragrant but not browned.
• Remove the skillet from heat temporarily while you drain the pasta.
• Return the skillet to medium heat and add the drained pasta.
• Add ¼ cup of the reserved pasta water and the chopped parsley.
• Toss everything together until the pasta is well coated with the garlic butter sauce.
• If the pasta seems too dry, add a bit more of the reserved pasta water.
• Season with salt and pepper to taste.
• Transfer to a serving bowl or individual plates.
• Top with freshly grated Parmesan cheese and extra parsley if desired.

Serve this summer meal with some peas and enjoy!

6. Protein-Packed Baked Potato Bar

When my grocery budget is stretched thin but I still need to feed my hungry crew something hearty and satisfying, a baked potato bar comes to the rescue!

This summer dinner has been a staple in our house since I was a kid – my mom would make it when she needed to stretch a pound of ground beef to feed our whole family.

What You Need:

• 6 russet potatoes
• 1½ tablespoons olive oil, divided
• Coarse salt
• 1 pound lean ground beef (I use 93% lean)
• 4 ounces mild ground sausage
• 2 garlic cloves, minced
• 4 ounces sharp cheddar cheese, shredded
• 4 green onions, chopped
• 6 slices center cut bacon
• Optional toppings: butter, sour cream, chives
• Salt and pepper to taste

How to Make:

• Preheat oven to 400°F. Scrub and dry potatoes, rub with ½ tbsp olive oil, poke holes, and sprinkle with coarse salt.
• Bake directly on the oven rack for 40–60 minutes until tender.
• During the last 10 minutes, bake bacon on a foil-lined sheet until crispy. Cool and crumble.
• Wrap cooked potatoes in foil to keep warm.
• Heat 1 tbsp olive oil in a skillet. Cook ground beef and sausage until browned. Drain grease, stir in garlic, and season with salt and pepper.
• Set up a toppings bar with meat, cheese, green onions, bacon, butter, and sour cream.
• Split open the potatoes and load them up!

7. Sloppy Joe Sliders + Pickles

At less than $10 for the entire meal, these sliders are a lifesaver when the grocery budget is tight but I still need to feed three hungry girls after soccer practice.

What You Need:

• 1-1¼ pounds ground beef
• 1 small yellow onion, chopped
• 1 celery rib, chopped
• ⅓ cup green pepper, chopped
• ¾ cup ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• ¼ cup water
• 1 package sweet Hawaiian dinner rolls
• Cooking spray

How to Make:

• In a skillet over medium heat, cook ground beef, onion, celery, and green pepper until beef is browned and veggies are soft (7–10 min). Drain grease.
• Stir in ketchup, mustard, Worcestershire sauce, and water. Simmer for 10 minutes until thickened.
• Preheat oven to 350°F and spray a 9×13-inch dish.
• Slice rolls in half horizontally; place the bottom half in the dish.
• Spread meat mixture over rolls, then top with the other half.
• Bake uncovered for 10 minutes, then cover with foil and bake 10 more.

8. Pancakes with Fresh Fruit

I love having breakfast for dinner! I make a big batch of these and my children love topping their pancakes with as much summer fruit as they can!

Plus it’s a dirt cheap summer dinner idea too!

What You Need:

• 2 eggs
• 3 cups all-purpose flour
• 6 teaspoons baking powder
• 1 tablespoon honey
• 2½ cups milk
• ½ cup blueberries, chopped
• ½ cup raspberries
• 1 cup strawberries, chopped
• 1 cup bananas, chopped
• 1 teaspoon vegetable oil for cooking

What You Need:

• Sift the flour and baking powder into a large bowl.
• Make a well in the center of the dry ingredients.
• Pour the honey, milk, and crack the eggs into the well.
• Mix everything together until your batter is smooth with no lumps.
• Add the chopped blueberries to the batter and stir gently.
• Heat a teaspoon of oil in a medium-sized pan over medium heat.
• Pour about ¼ cup of batter into the hot pan for each pancake.
• Cook until bubbles form on the surface and the edges look set.
• Flip the pancake and cook until the other side is golden brown.
• Repeat with the remaining batter, adding a little more oil to the pan as needed.
• Serve pancakes topped with the chopped strawberries, blueberries, bananas, and raspberries.
• Drizzle with maple syrup or a little extra honey if desired!

9. Mini English Muffin Pizzas + Cucumber Slices

This entire meal costs less than $4 for all of us!

At about 86 cents per serving, it’s one of the cheapest homemade dinners you can make that still feels special enough that the kids don’t realize we’re pinching pennies before payday.

What You Need:

• 4 English muffins ($1.52)
• 1 cup pizza sauce ($0.50)
• 2 cups shredded mozzarella cheese ($1.41)
• Optional toppings: pepperoni, olives, mushrooms, etc.

How to Make:

• Preheat your oven to 425 degrees.
• Split the English muffins in half and place them cut-side up on a baking sheet.
• Spread about 2 tablespoons of pizza sauce on each English muffin half.
• Sprinkle a generous amount of shredded cheese on top of the sauce.
• Add your favorite toppings – we do a mix since everyone likes different things.
• Bake for 8-10 minutes until the cheese is bubbly and slightly browned.
• Let cool for a minute before serving

10. Rice Bowls with Scrambled Eggs + Frozen Veggies

This veggie fried rice has become my absolute summer dinner lifesaver!

When it’s too hot to cook anything complicated, the grocery budget is tight, and I have three hungry girls asking “what’s for dinner?” every five minutes, this meal comes to the rescue. This dinner is only $3 to make!

What You Need:

• 1 tablespoon oil
• 2 eggs, beaten
• 1 tablespoon minced garlic (optional)
• 2 cups frozen mixed vegetables
• 2 cups cooked rice, cooled
• ½ teaspoon soy sauce
• ¼ teaspoon white pepper (optional)
• 2 tablespoons green onions for garnish (optional)

How to Make:

• Heat a wok on high. Add ½ tbsp oil, then pour in beaten eggs and scramble. Remove and set aside.
• Add remaining ½ tbsp oil and garlic (if using). Cook 10 seconds.
• Add frozen veggies and stir-fry until browned and dry.
• Add rice, breaking up clumps, and stir-fry until heated through.
• Return eggs to the wok. Add soy sauce, and pepper. Stir-fry 1 more minute.
• Garnish with green onions if desired. Serve hot.

11. BBQ Chicken Drumsticks + Coleslaw

At about 50 cents per leg when bought on sale, they’re my go-to meal when the budget is tight. Plus, it’s a classic summer meal idea for your hungry family!

Ingredients:

• 8-10 chicken legs (about 3-4 pounds)
• 2 tablespoons high-temperature cooking oil (avocado, peanut or canola)
• 3 tablespoons chicken rub or seasoning
• ½ cup apple juice in spray bottle
• ½ cup BBQ sauce of your choice

For Quick Coleslaw:

• 1 bag (14 oz) coleslaw mix
• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed

How to Make:

• Place chicken legs on a wire rack over a baking sheet and refrigerate uncovered for 1 hour to air-dry (this helps create crispy skin).
• Preheat your grill to 400°F for indirect cooking (chicken should not be directly over flames).
• Lightly coat chicken legs with cooking oil, then generously sprinkle with chicken rub on all sides.
• Place legs on the grill in the indirect heat zone.
• Cook for about 40 minutes total, spritzing with apple juice every 15 minutes.
• While chicken cooks, make coleslaw by mixing all dressing ingredients and pouring over coleslaw mix.
• Check chicken temperature – when legs reach 165°F internal temperature, brush with BBQ sauce.
• Spritz sauce lightly with apple juice to help it spread evenly.
• Cook for an additional 15 minutes until sauce is set and sticky.
• Remove from grill and let rest for 5 minutes before serving.

12. Mac & Cheese with Hot Dogs + Green Beans

This mac and cheese with hot dogs was THE classic dinner in our house growing up!

When mom’s paycheck was still a few days away but us kids were starving, this budget-friendly meal always came to the rescue.

Now that I have three girls of my own and a husband who’s often away on construction jobs, I find myself making this same comforting dish when our grocery budget is tight before payday.

Ingredients:

• 1 pound elbow macaroni
• 1 package hot dogs (8 count)
• ½ cup (1 stick) butter
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• ½ teaspoon ground pepper
• ½ teaspoon salt
• ½ teaspoon onion powder
• 2 cups heavy cream
• 3 cups cheddar cheese, grated
• Optional: canned or frozen green beans for a side

How to Make:

• Bring a large pot of water to a boil and add a pinch of salt.
• Add elbow macaroni to boiling water and cook according to package directions until al dente.
• Add the whole hot dogs to the pasta water for the last 3 minutes of cooking time.
• Drain the pasta and hot dogs in a colander and rinse with cool water.
• Remove the hot dogs, slice them into rounds, and set aside with the pasta.
• In a medium saucepan, melt the stick of butter over medium heat.
• Once butter is melted, add the flour, garlic powder, pepper, salt, and onion powder. Stir continuously until a smooth paste forms (about 1 minute).
• Slowly pour in the heavy cream while whisking constantly. Continue stirring until the mixture is smooth and starts to thicken slightly.
• Remove the pan from heat and add the grated cheddar cheese.
• Stir until all the cheese is melted and the sauce is smooth. Pour the cheese sauce over the cooked macaroni in a large bowl.
• Add the sliced hot dogs and stir until everything is well coated.
• Serve immediately with green beans on the side.

13. Chili Cheese Nachos

This entire dinner costs about $15 but feels special enough that the kids don’t realize we’re being budget-conscious.

For the Chili:

• 3 tablespoons butter, divided
• 1 pound ground beef
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 2 (14-oz) cans kidney beans, drained
• 1 (28-oz) can diced tomatoes
• 2 tablespoons chili powder
• ½ teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Nachos:

• 1 large bag tortilla chips
• 8 ounces cheddar cheese, shredded
• Sour cream
• Scallions, chopped
• Cilantro, chopped

How to Make:

• Melt 1 tbsp butter in a skillet, cook ground beef with salt and pepper until browned. Remove and set aside.
• Melt remaining butter, cook onions until soft, then garlic for 1 min.
• Add beef back with beans, tomatoes, chili powder, cumin, salt, and pepper. Simmer 20 mins until thickened.
• Preheat oven to 450°F.
• Layer half the chips and cheese on a baking sheet, then repeat with remaining chips and cheese.
• Bake 5 mins until cheese is melted.
• Top with warm chili, sour cream, scallions, and cilantro. Serve hot.

14. Ham + Cheese Pinwheels with Apple Slices

Sometimes dinner just needs to be easy, right?

On those nights, these simple pinwheels come to the rescue!

What You Need:

• 4 large flour tortillas
• 8 oz deli ham, thinly sliced
• 8 oz provolone cheese, thinly sliced
• 1 container chive & onion cream cheese
• 2 cups shredded lettuce or spring mix

How to Make:

1. Spread a thin layer of cream cheese over the entire surface of each tortilla. (The cream cheese acts as the “glue” that holds everything together.)
2. Layer ham and cheese slices on one half of each tortilla.
3. Sprinkle shredded lettuce or spring mix over the meat and cheese.
4. Starting from the edge with the fillings, roll each tortilla up tightly.
5. Wrap each roll in plastic wrap and refrigerate for at least 1 hour to firm up. (This makes them easier to slice without falling apart.)
6. Use a serrated knife to cut each roll into 1-inch slices.
7. Serve with carrot sticks, apple slices, or chips on the side for a complete meal!

16. Chicken Caesar Wraps + Chips

Sometimes dinner just needs to be easy, light, and no-cook!

This entire meal costs about $8 but feels like something you’d get at a café. My oldest daughter actually said “these taste like restaurant food, Mom!” – probably the highest compliment a tired mom can receive!

What You Need (per wrap):

• 1 cup romaine lettuce, chopped
• ½ cup cooked chicken, shredded or cubed
• 2 tablespoons bottled Caesar dressing
• 1 slice bacon, cooked and crumbled
• 1 tablespoon tomatoes, diced
• ½ tablespoon Parmesan cheese, freshly grated
• 4 large croutons, roughly chopped
• Freshly ground pepper
• 1 (12-inch) flour tortilla

How to Make:

• In a medium bowl, combine the chicken, lettuce, Caesar dressing, bacon, tomatoes, Parmesan cheese, and a few grinds of black pepper.
• Gently stir in the crumbled croutons. (Don’t overmix or they’ll get soggy!)
• Heat the flour tortilla in the microwave for 10 seconds to make it more pliable.
• Lay the warm tortilla on a flat surface and spoon the salad mixture down the middle.
• Fold in two sides of the tortilla, then roll it up like a burrito.
• If needed, secure with a toothpick to hold it together.
• Use a sharp serrated knife to slice it in half.
• Serve with some fruit or chips on the side for a complete meal!

Easy Summer Dinner Ideas for You

I hope you found some summer meals for your weekly night dinners!

I know summers are hard for me with kids home all day and having them want to eat every minute. That’s why these cheap dinners I can make ahead and freeze for those times!

Please follow me on Pinterest for more budget-saving tips!