18 Creative Struggle Meals Recipes for Tight Budgets

Let’s face it—sometimes the budget is tight, but that doesn’t mean dinner has to be boring! Whether you’re craving comfort food, need a quick fix, or just want to stretch your groceries further, these 18 creative struggle meals are here to save the day (and your wallet). Get ready to turn pantry staples into delicious magic—no fancy ingredients required. Hungry yet? Keep scrolling for budget-friendly inspo!

Ramen Noodle Stir-Fry with Veggies

This quick and colorful stir-fry turns budget-friendly ramen into a veggie-packed meal that’s way better than the dorm-room classic.

Ingredients:

• 2 (3-oz) packs ramen noodles (discard seasoning packets)
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1 large carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. Cook ramen noodles according to package directions (without seasoning). Drain and toss with 1 tbsp vegetable oil to prevent sticking.
2. Heat remaining 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; stir 30 seconds until fragrant.
3. Add bell pepper, snap peas, and carrot. Stir-fry 4–5 minutes until crisp-tender.
4. Push veggies to one side. Add cooked noodles to the skillet, then pour soy sauce, honey, sesame oil, and rice vinegar directly over them. Toss everything together for 1–2 minutes until glossy.
5. Remove from heat and top with green onions and sesame seeds.

The magic here? The honey and rice vinegar create a sweet-tangy glaze that clings perfectly to every noodle and veggie. No sad, soggy ramen in sight!

Tip: For extra protein, toss in shredded rotisserie chicken or crispy tofu with the noodles.

Beans and Rice with Spicy Salsa

This hearty, budget-friendly dish packs a punch with smoky beans, fluffy rice, and a fiery homemade salsa that’ll wake up your taste buds.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 3/4 cups vegetable broth
• 1 lime, juiced
• 1/4 cup chopped cilantro

For the Spicy Salsa:

• 2 medium tomatoes, diced
• 1 jalapeño, seeded and minced
• 2 tbsp red onion, finely chopped
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions:

1. Cook the rice: In a medium saucepan, heat olive oil over medium heat. Add onion and sauté for 3 minutes until translucent. Stir in garlic, cumin, smoked paprika, and salt; cook for 30 seconds until fragrant. Add rice and broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in lime juice and cilantro.
2. Prepare the salsa: While rice cooks, combine tomatoes, jalapeño, red onion, lime juice, and salt in a bowl. Let sit for 10 minutes to meld flavors.
3. Warm the beans: In a small saucepan, heat black beans over medium-low for 3–4 minutes, stirring occasionally.
4. Serve: Divide rice among bowls, top with beans, and spoon salsa generously over the top.

The magic here? The salsa’s bright acidity cuts through the smoky beans and rice, making every bite lively and balanced.

Tip: For extra creaminess, mash half the beans before heating and stir in a splash of broth.

Egg Fried Rice with Leftover Veggies

Got random veggies hanging out in your fridge? This egg fried rice is the perfect way to give them a delicious second life—quick, satisfying, and packed with flavor.

Ingredients:

• 3 cups cooked and chilled white rice (day-old works best!)
• 2 tbsp neutral oil (like vegetable or avocado)
• 2 large eggs, beaten
• 1 cup mixed leftover veggies (e.g., diced carrots, peas, bell peppers, or broccoli)
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp sugar
• 1/2 tsp garlic powder
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add the remaining 1 tbsp neutral oil to the skillet. Toss in the leftover veggies and stir-fry for 2–3 minutes until slightly softened.
3. Add the chilled rice, breaking up clumps with a spatula. Cook for 3–4 minutes, stirring occasionally, until rice is lightly crispy.
4. Pour in the soy sauce, sesame oil, sugar, and garlic powder. Toss everything together until evenly coated.
5. Fold the scrambled eggs back into the pan, sprinkle with green onions, and give it one final stir. Serve immediately!

The magic here? Day-old rice fries up extra fluffy, while the sesame oil adds a nutty depth that makes this taste like takeout—but better.

Tip: For extra crunch, toss in a handful of chopped cabbage or snap peas with the veggies.

Potato and Onion Hash

This hearty potato and onion hash is the ultimate comfort food—crispy, golden, and packed with savory flavor. Perfect for breakfast or a lazy weekend brunch!

Ingredients:

• 2 large russet potatoes, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, thinly sliced
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the potatoes and spread them in an even layer. Cook undisturbed for 5 minutes to let them crisp up.
2. Stir the potatoes, then add the remaining 1 tbsp olive oil, onion, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Toss to coat evenly.
3. Reduce heat to medium and cook, stirring occasionally, for 15–20 minutes until the potatoes are tender and deeply golden, and the onions are caramelized.
4. Remove from heat and sprinkle with fresh parsley (if using). Serve hot.

The magic here? Letting the potatoes sit untouched at the start creates that irresistible crispy crust. A little patience = big flavor payoff!

Tip: For extra richness, top with a fried egg or a dollop of sour cream.

Pasta with Garlic and Olive Oil

This classic Italian dish proves that simplicity is king—just a handful of ingredients transforms into a rich, garlicky pasta you’ll crave weekly.

Ingredients:

• 12 oz spaghetti or linguine
• 1/3 cup extra-virgin olive oil
• 6 large garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 3–4 minutes, stirring often, until garlic is golden but not browned.
3. Add drained pasta to the skillet with 1/4 cup reserved pasta water and 1/2 tsp salt. Toss vigorously for 1 minute, adding more pasta water if needed to create a glossy sauce.
4. Remove from heat, stir in parsley, and sprinkle with Parmesan (if using). Serve immediately.

The magic here is in the technique: toasting the garlic slowly infuses the oil, while starchy pasta water emulsifies it into a luxurious sauce.

Tip: For extra depth, add a splash of pasta water just before serving—it wakes up the flavors!

Grilled Cheese with Tomato Soup

Nothing beats the cozy combo of melty grilled cheese and rich tomato soup—this version balances tangy tomatoes with a hint of sweetness for the ultimate comfort meal.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 tsp sugar
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices sourdough bread
• 2 tbsp mayonnaise
• 1 1/2 cups shredded cheddar cheese

Instructions:

1. Make the soup: Melt butter in a pot over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic and cook for 30 seconds. Add crushed tomatoes, broth, sugar, basil, salt, and pepper. Simmer for 15 minutes, then blend until smooth. Stir in cream.
2. Grill the cheese: Spread mayonnaise on one side of each bread slice. Heat a skillet over medium-low. Place two slices mayo-side down, top each with 3/4 cup cheddar, then close with remaining slices (mayo-side up). Cook for 3–4 minutes per side until golden and crisp.
3. Slice sandwiches diagonally and serve with soup.

The mayo trick gives the bread an extra-crisp crust, while the blended soup stays luxuriously smooth—no lumps allowed!

Tip: For a smoky twist, add a pinch of crushed red pepper to the soup.

Peanut Butter and Banana Sandwich

This classic combo is creamy, sweet, and satisfying—perfect for a quick breakfast or an afternoon pick-me-up.

Ingredients:

• 2 slices of whole wheat bread (or your favorite bread)
• 2 tbsp creamy peanut butter
• 1 medium ripe banana, sliced into 1/4-inch rounds
• 1 tsp honey (optional)
• 1/4 tsp ground cinnamon

Instructions:

1. Toast the bread lightly until golden, if desired.
2. Spread 1 tbsp peanut butter evenly on one side of each slice.
3. Arrange banana slices in a single layer over one slice of bread, then drizzle with 1 tsp honey (if using) and sprinkle with 1/4 tsp cinnamon.
4. Top with the second slice of bread, peanut butter-side down, and press gently to seal.
5. Slice diagonally and serve immediately.

The cinnamon adds a warm hint of spice, while the honey balances the peanut butter’s richness—making every bite irresistible.

Tip: For extra crunch, sprinkle a few chopped peanuts or granola over the bananas before assembling.

Tuna Salad Stuffed Avocado

This protein-packed lunch comes together in minutes, with creamy avocado halves cradling a bright, crunchy tuna salad. Perfect for when you want something satisfying but fuss-free!

Ingredients

• 2 ripe avocados, halved and pitted
• 2 (5 oz) cans solid white tuna in water, drained
• 1/4 cup finely diced celery
• 2 tbsp minced red onion
• 2 tbsp plain Greek yogurt
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tbsp chopped fresh dill (or 1/2 tsp dried)

Instructions

1. In a medium bowl, flake tuna with a fork. Add celery, red onion, Greek yogurt, lemon juice, Dijon mustard, kosher salt, black pepper, and dill. Stir gently until combined.
2. Scoop a heaping 1/4 cup of tuna salad into each avocado half, pressing lightly to fill the pit cavity. Serve immediately.

The cool, crisp celery and dill play off the rich avocado beautifully, while the yogurt keeps everything light. No mayo means you can dig in without feeling weighed down!

Tip: For extra texture, sprinkle with everything bagel seasoning or toasted sesame seeds right before serving.

Homemade Pizza with Pita Bread

Skip the dough-making hassle and whip up this crispy, cheesy pizza using pita bread—perfect for a quick weeknight dinner or a fun snack!

Ingredients:

• 2 whole wheat or white pita bread rounds (6-inch)
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup sliced bell peppers
• 1/4 cup sliced red onions
• 6 slices pepperoni
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Pinch of red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Brush both pita bread rounds lightly with 1 tbsp olive oil and place on the sheet.
3. Spread 1/4 cup marinara sauce evenly onto each pita, then sprinkle with 1/2 cup mozzarella cheese per pizza.
4. Top with bell peppers, red onions, and pepperoni. Sprinkle with 1/2 tsp oregano, 1/4 tsp garlic powder, and a pinch of red pepper flakes (if using).
5. Bake for 10–12 minutes until the cheese is bubbly and the edges are golden.

The pita bread crisps up like a thin-crust pizza, while the toppings stay perfectly melty—no soggy middles here!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Lentil Soup with Carrots and Celery

This hearty lentil soup is a comforting one-pot wonder, packed with earthy flavors and a touch of sweetness from the veggies.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing for 5 minutes until softened.
2. Stir in 3 minced garlic cloves, 1 tsp cumin, and 1/2 tsp smoked paprika, cooking for 1 minute until fragrant.
3. Add the lentils, 4 cups vegetable broth, and 1 can diced tomatoes. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes until lentils are tender.
4. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Taste and adjust seasoning if needed.
5. Serve hot, garnished with fresh parsley.

The lemon juice brightens up the rich, smoky broth, making every spoonful feel extra satisfying.

Tip: For a creamier texture, blend half the soup with an immersion blender before serving.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a hearty, flavor-packed twist on taco night—perfect for when you want something wholesome but still totally craveable.

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• 8 small corn tortillas
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

1. Preheat oven to 400°F. Toss sweet potatoes with olive oil, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp garlic powder, and ½ tsp salt. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and caramelized at the edges.
2. Warm black beans in a small saucepan over low heat. Lightly char tortillas in a dry skillet (about 30 seconds per side).
3. Assemble tacos: Fill tortillas with roasted sweet potatoes, black beans, feta, and cilantro. Serve with lime wedges for squeezing.

The smoky-sweet potatoes and creamy feta create an irresistible contrast, while the lime brightens every bite. Tip: For extra crunch, add pickled red onions or sliced avocado!

Spaghetti Aglio e Olio

This classic Italian pasta dish is all about simplicity—garlic, olive oil, and a touch of heat come together for a meal that’s quick, flavorful, and oh-so-satisfying.

Ingredients:

• 8 oz spaghetti
• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes; cook, stirring often, until garlic is golden (about 3 minutes—don’t let it burn!).
3. Add drained spaghetti to the skillet, tossing to coat in the oil. Pour in reserved pasta water 1 tbsp at a time, tossing until the sauce clings lightly to the pasta.
4. Remove from heat and stir in parsley, 1/2 tsp salt, and Parmesan (if using). Taste and adjust seasoning.

The magic here is in the balance—silky oil, punchy garlic, and just enough heat to keep things interesting. It’s pantry cooking at its finest!

Tip: For extra depth, toast the garlic slices in the oil over very low heat until just crisp, then remove and use as a garnish.

Vegetable Stir-Fry with Soy Sauce

This veggie-packed stir-fry comes together in under 20 minutes, with a glossy, savory-sweet sauce that clings to every crisp-tender bite.

Ingredients

• 2 tbsp vegetable oil
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 cups snap peas, trimmed
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add bell pepper, broccoli, carrot, and snap peas. Stir-fry for 4-5 minutes until bright and slightly charred at the edges.
2. Push vegetables to one side. Add garlic and ginger to the empty space and cook for 30 seconds until fragrant. Toss with vegetables.
3. Reduce heat to medium. Add soy sauce, honey, sesame oil, and red pepper flakes (if using). Cook for 1-2 minutes, tossing constantly, until sauce thickens and coats the vegetables.

The magic here is in the quick high-heat cook—you’ll get smoky wok flavor without soggy veggies. Tip: For extra crunch, toss in a handful of cashews right before serving.

Chickpea Salad with Lemon Dressing

Ingredients:

• 2 (15-oz) cans chickpeas, drained and rinsed
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
2. In a small jar, whisk together olive oil, lemon juice, honey, salt, and black pepper until emulsified.
3. Pour dressing over the salad and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.

The honey balances the lemon’s tang perfectly, while the crisp cucumber adds a refreshing crunch—no sad, soggy salads here!

Tip: For extra flavor, toast 1/2 tsp cumin seeds and sprinkle them over the salad before serving.

Oatmeal with Cinnamon and Brown Sugar

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water or milk (or a mix)
• 1 tbsp unsalted butter
• 2 tbsp packed brown sugar
• 1/2 tsp ground cinnamon
• Pinch of salt
• Optional toppings: sliced banana, chopped walnuts, drizzle of maple syrup

Instructions:

1. In a small saucepan, combine oats and water/milk. Bring to a gentle boil over medium heat, stirring occasionally.
2. Reduce heat to low and simmer for 5 minutes, stirring frequently, until the oats soften and thicken to your preferred consistency.
3. Stir in 1 tbsp unsalted butter, 2 tbsp brown sugar, 1/2 tsp cinnamon, and a pinch of salt until fully melted and combined.
4. Remove from heat and let sit for 1 minute to allow flavors to meld.

The magic here? Brown sugar caramelizes slightly as it melts into the oats, creating pockets of rich, toasty sweetness in every bite. Top with banana for creaminess or walnuts for crunch!

Tip: For extra-fluffy oats, toast them dry in the saucepan for 1 minute before adding liquid.

Egg and Cheese Breakfast Burrito

This hearty breakfast burrito is your golden ticket to a satisfying morning—packed with fluffy eggs, melty cheese, and just the right kick of spice.

Ingredients:

• 2 large eggs
• 1/4 cup shredded cheddar cheese
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 (10-inch) flour tortilla
• 1 tbsp chopped fresh cilantro (optional)
• 1 tbsp hot sauce (optional)

Instructions:

1. In a bowl, whisk the eggs with salt, black pepper, garlic powder, and smoked paprika until well combined.
2. Melt butter in a nonstick skillet over medium heat. Pour in the egg mixture and scramble for 2–3 minutes, stirring gently, until just set.
3. Sprinkle shredded cheddar cheese over the eggs, then remove the skillet from heat and let the residual warmth melt the cheese (about 30 seconds).
4. Warm the tortilla in a dry skillet for 20 seconds per side or wrap it in a damp paper towel and microwave for 15 seconds.
5. Spoon the cheesy eggs onto the center of the tortilla, then top with cilantro and hot sauce (if using). Fold the sides inward, then roll tightly into a burrito.

The smoked paprika adds a subtle smokiness that pairs perfectly with the gooey cheese—no sad, bland breakfasts here!

Tip: For extra crunch, toast the assembled burrito in a skillet for 1–2 minutes per side.

Tomato and Basil Pasta

This classic Tomato and Basil Pasta is a weeknight hero—bright, fresh, and ready in under 30 minutes. It’s all about letting ripe tomatoes and fragrant basil shine.

• 8 oz dried spaghetti
• 3 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 1 pint cherry tomatoes, halved
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 cup fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese

1. Cook spaghetti in a large pot of salted boiling water until al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
3. Add cherry tomatoes and 1/2 tsp salt; cook 5–6 minutes, stirring occasionally, until tomatoes soften and release juices.
4. Toss drained pasta into the skillet with tomatoes. Add reserved pasta water 2 tbsp at a time, stirring until sauce clings lightly to noodles.
5. Remove from heat; stir in basil and Parmesan. Serve immediately.

The magic here? The tomatoes break down just enough to create a light, glossy sauce without overpowering the basil’s freshness. Tip: For extra depth, add a splash of balsamic vinegar to the tomatoes while cooking.

Baked Potato with Sour Cream and Chives

There’s nothing like a fluffy baked potato piled high with cool sour cream and fresh chives—simple, satisfying, and always a crowd-pleaser.

Ingredients:

• 2 large russet potatoes (about 1 lb each), scrubbed clean
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 cup sour cream
• 2 tbsp chopped fresh chives
• 1/4 tsp freshly ground black pepper

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil, and sprinkle evenly with 1 tsp kosher salt.
2. Place potatoes directly on the oven rack and bake for 50–60 minutes, until skins are crisp and insides are tender when pierced with a knife.
3. Let potatoes cool for 5 minutes, then split open and fluff the insides with a fork. Top each with 1/4 cup sour cream, 1 tbsp chives, and a pinch of black pepper.

The contrast of crispy skin, creamy center, and tangy toppings makes this classic feel special every time.

Tip: For extra flavor, wrap potatoes in foil after baking and let them steam for 10 minutes—this makes the insides even fluffier!

Conclusion

These 18 creative struggle meals prove that eating well on a tight budget is totally doable—and delicious! Whether you’re whipping up a pantry pasta or transforming leftovers, these recipes are here to save the day. Give them a try, then let us know your favorites in the comments! Don’t forget to share this roundup on Pinterest to help others stretch their grocery dollars. Happy cooking!