Monthly Archives: November 2025

Burger Bowls

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All your favorite burger flavors — no bun needed. A family fave!

Ingredients:

  • 1.5 lbs ground beef or turkey
  • 1 tsp garlic powder
  • Salt and pepper, to taste (or whatever else you like in burger meat like Dale’s, Allegro, etc)
  • 4 cups chopped romaine or iceberg lettuce, chopped!
  • 1 tomato, diced
  • 1 cup shredded cheddar
  • Pickles, chopped
  • Optional: drizzle of ketchup + mustard + mayo “special sauce” You can also add in leftover roasted sweet potatoes *chef’s kiss!*

Instructions:

  1. Brown the ground beef or turkey with garlic powder, salt, and pepper. Drain excess fat.
  2. Assemble bowls: lettuce base, then meat, tomato, cheese, and pickles.
  3. Drizzle with your favorite sauce mix (mayo, ketchup, mustard, etc)

Family Tip: Set up a “burger bar” so everyone can build their own — fun and kid-approved.

Simple “Sushi” Bowls

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Another budget bowl that the whole family loves! These are super adaptable too based on your family’s preferences/ what’s on sale/available.

All the flavor, none of the rolling.

Ingredients:

  • 2 cups cooked rice (white, jasmine, or brown rice- I use my instant pot)
  • 1 cucumber, diced
  • 1 avocado, diced
  • 1/2 cup shredded carrots
  • 1/2 cup edamame
  • Protein of choice (shrimp, salmon, crab, or extra edamame/chickpeas)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Optional: drizzle of sriracha mayo, sesame seeds, or dried seaweed

Instructions:

  1. Layer rice in a bowl.
  2. Arrange cucumber, avocado, carrots, edamame, and protein on top.
  3. Drizzle with soy sauce and sesame oil.
  4. Add sriracha mayo if desired and sprinkle sesame seeds or seaweed.

Sweet Potato (or Butternut Squash) Veggie Chili

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Another budget bowl! Hearty, wholesome, and completely meatless — but still filling.

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced (jarred is fine)
  • 2 cups cubed sweet potatoes or butternut squash (can use frozen!)
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) diced tomatoes
  • 1 tbsp chili powder
  • 1 tsp cumin
  • Salt and pepper, to taste

Instructions:

  1. In a large pot, heat olive oil and sauté onion and garlic until fragrant.
  2. Add sweet potatoes, beans, tomatoes, and seasonings. Stir well.
  3. Add 1 cup water or broth and simmer for 25–30 minutes, until veggies are tender.
  4. Serve with Greek yogurt, avocado, and fresh cilantro.

Family Tip: This reheats beautifully — double the batch for easy lunches all week.

Pumpkin Protein Pasta (30-Minute Cozy Dinner)

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A creamy, budget-friendly pasta made with pantry staples and packed with protein and fall flavor.

Ingredients:

  • 8 oz protein pasta (chickpea, lentil, or whole wheat)
  • 1 cup canned pumpkin puree
  • 1/3 cup plain Greek yogurt
  • 1/2 cup reserved pasta water (as needed)
  • 1 tsp garlic powder
  • 1/4 tsp nutmeg
  • Salt and pepper, to taste
  • 2 tbsp grated parmesan or nutritional yeast
  • Olive oil, pumpkin seeds, and Italian seasoning, for drizzling to taste

Instructions:

  1. Cook pasta according to package directions. Reserve 1/2 cup pasta water.
  2. In a skillet over medium heat, whisk together pumpkin puree, Greek yogurt, garlic powder, nutmeg, and a pinch of salt and pepper.
  3. Add a splash of pasta water to thin to your desired consistency.
  4. Toss in the cooked pasta until coated and creamy.
  5. Finish with a drizzle of olive oil and a sprinkle of parmesan or seeds for crunch.

Budget tip: Canned pumpkin adds creaminess and nutrition — no need for expensive cream or cheese sauce.

Budget Bowls

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Here are the recipes from our “Budget Bowls” post for cooler days (while grocery prices are still high :/)

1. Pumpkin Protein Pasta

Creamy, cozy, and protein-packed — without any heavy cream.
How to make: Cook your favorite protein pasta (like chickpea or lentil). In a skillet, whisk together canned pumpkin, a spoonful of Greek yogurt, a bit of pasta water, salt, pepper, garlic powder, and a sprinkle of nutmeg. Toss it all together and finish with parmesan or toasted pepitas. Perfect fall comfort in 20 minutes. Full recipe here.

2. Sweet Potato (or Butternut Squash) Chili

A plant-based chili that’s hearty enough for meat-lovers.
How to make: Sauté onion and garlic, then add cubed sweet potato or butternut squash, canned beans, tomatoes, corn, and chili seasoning. Simmer until thick and cozy. Serve with avocado, cilantro, or a dollop of Greek yogurt. Full recipe here.

3. Sushi Bowls

All the sushi flavor, none of the rolling.
How to make: Layer cooked rice (white, brown, or jasmine), sliced cucumber, avocado, shredded carrots, edamame, and your protein (salmon, tuna, or tofu). Drizzle with soy sauce, sesame oil, and a squeeze of sriracha mayo. Sprinkle sesame seeds on top. Full recipe here.

4. Burger Bowls

All your favorite burger flavors — no bun required.
How to make: Brown ground beef or turkey with onion, salt, and pepper. Layer it over chopped lettuce or roasted potatoes with pickles, tomato, shredded cheese, and your favorite burger sauce (ketchup + mustard + a bit of mayo). Quick, hearty, and crowd-approved. Full recipe here.

5. Stir Fry Bowls

The “clean out the crisper” classic.
How to make: Stir-fry any veggies you have (bell pepper, broccoli, onion, zucchini, carrots, green beans. You can also use frozen veggie (stir fry blend, etc) in oil and garlic. Add cooked rice or noodles and a splash of soy sauce, sesame oil, and a pinch of brown sugar or honey. Top with a fried egg or leftover chicken, or even chickpeas for a vegetarian meal that still full of protein. Sprinkle sesame seeds.

6. “Better-for-You Helper”

A lighter take on a nostalgic favorite.
How to make: Brown ground beef or turkey. Stir in tomato sauce, Greek yogurt, garlic, paprika, and Italian seasoning. Add cooked pasta and mix it all together. It’s cozy, creamy, and comes together in one pan (no box required!).

7. Lemony Orzo Bowl

Bright, quick, and balanced.
How to make: Cook orzo in broth instead of water. Stir in shredded rotisserie chicken, steamed carrots (frozen is fine) crumbled feta, and a squeeze of lemon juice. Finish with olive oil and fresh herbs (or cracked S&P and Italian seasoning) if you have them. Tastes like sunshine in a bowl.

“Clean Out the Fridge” Soup

A forgiving favorite.
How to make: Combine diced potatoes, carrots, and any leftover veggies in broth. Simmer until tender, then blend most of it with a splash of milk or cream for a velvety texture. Add cheese or herbs if you like it’s different every time, and that’s the magic. Full recipe here.

9. Veggie Soup (with optional beef)

The ultimate budget comfort meal.
How to make: Combine cans of mixed vegetables (or fresh if you have them – think carrots, diced potatoes, green beans, peas, corn) with broth, diced tomatoes, and seasoning. Add browned ground beef if you want more protein. Let it simmer and serve with crackers or bread for dipping. Full recipe here.

10. Spaghetti Squash + Meatballs

Low-effort, high reward.
How to make: Roast or microwave spaghetti squash until tender. Scoop out strands and top with warmed premade meatballs and jarred marinara sauce. Add parmesan or red pepper flakes for that classic Italian comfort.

11. Butternut Squash Soup

Silky, sweet, and simple.
How to make: Roast cubed butternut squash (fresh or frozen) with onion and garlic. Blend with broth and a splash of milk or coconut milk (our fave!!) until smooth. Add a pinch of cinnamon or curry powder for warmth.

12. Italian Bean + Kale Soup

Rustic and hearty.
How to make: Sauté onion, carrot, and garlic, then add white beans, diced tomatoes, broth, and chopped kale. Simmer until the greens are soft. Season with salt, pepper, and a sprinkle of Italian herbs. Serve with crusty bread or over rice for a filling meal.