Five delicious budget-friendly recipes that will make you want to eat out less

The best cost-saving advice of all: Eat out less, and cook more. The five recipes below are meant to give you budget-friendly options that are interesting and delicious:

White Chicken Chili by Lidey Heuck

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Yield: 4 to 6 servings

Total time: 50 minutes

INGREDIENTS

2 tablespoons olive oil

1 large yellow onion, chopped

1 large jalapeno pepper, seeds and ribs removed, finely chopped

2 tablespoons minced garlic (about 5 cloves)

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon sweet paprika or chili powder

Pinch of cayenne pepper, to taste

1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal)

Freshly cracked black pepper

4 cups low-sodium chicken broth

2 (15-ounce) cans cannellini beans, rinsed and drained

2 (4-ounce) cans diced green chiles

2 1/2 to 3 cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken)

1 cup fresh or frozen corn kernels

Half a lime, plus lime wedges for serving

Shredded cheddar or Monterey Jack cheese, pickled jalapeno slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

PREPARATION

1. In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeno and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.

2. Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.

3. Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.

4. Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.

Gochujang Buttered Noodles by Eric Kim

Yield: 4 servings

Total time: 25 minutes

INGREDIENTS

1 pound spaghetti or other long pasta

6 tablespoons unsalted butter

12 garlic cloves, finely chopped (about 1/3 cup)

Salt and pepper

1/4 cup gochujang paste (not sauce; see tip below)

1/4 cup honey

1/4 cup sherry vinegar or rice vinegar

Finely chopped cilantro or thinly sliced scallions (optional)

PREPARATION

1. Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of the cooking water. Drain the spaghetti and return to its pot.

2. While the pasta cooks, melt 4 tablespoons of the butter in a skillet over medium-low. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but not brown, 1 to 3 minutes.

3. Stir in the gochujang, honey and vinegar, and bring to a simmer over medium-high. Cook, stirring constantly, until the mixture reduces significantly, 3 to 4 minutes; when you drag a spatula across the bottom of the pan, it should leave behind a trail that stays put for about 3 seconds. Remove from the heat.

4. Transfer the sauce to the pot with the spaghetti and add the remaining 2 tablespoons butter. Vigorously stir until the butter melts. Add splashes of the pasta cooking water, as needed, to thin out the sauce. Taste and season with salt and pepper. Top with the cilantro or scallions (if using) and serve immediately.

TIPS

Be sure to purchase plain gochujang paste, not gochujang sauce, which often includes additives like vinegar and sugar. To easily measure out gochujang, swipe the inside of a measuring cup with a little neutral oil, which will get it to slip right out.

To make a single serving, follow the recipe using 4 to 5 ounces fresh or instant ramen noodles; 1 1/2 tablespoons unsalted butter (1 tablespoon to fry the garlic and 1/2 tablespoon for the sauce at the end); 3 garlic cloves; 1 heaping tablespoon gochujang; 1 tablespoon honey; 1 tablespoon sherry vinegar or rice vinegar. Decrease the cook times throughout by 1 to 2 minutes.

Smashed Beef Kebab With Cucumber Yogurt by Zaynab Issa

Yield: 4 servings

Total time: 25 minutes

INGREDIENTS

2 cups full-fat or low-fat Greek yogurt (about 16 ounces)

2 mini cucumbers (about 1/2 pound), grated on the large holes of a box grater

3 tablespoons finely chopped mint, plus mint leaves for serving

1 large garlic clove, finely grated

1 pound ground beef (preferably 80% lean) or ground lamb

1 small yellow onion, grated on the large holes of a box grater (see tip below)

1/2 teaspoon ground turmeric

2 teaspoons kosher salt (such as Diamond Crystal)

Freshly ground black pepper

1/4 cup walnut halves or pieces, or both (see tip below)

2 tablespoons raisins or dried cranberries

Pomegranate molasses, optional, for serving

Warmed pita or white rice, for serving

PREPARATION

1. Add the yogurt, cucumbers, chopped mint and garlic to a medium bowl. Mix well to combine. Chill until ready to serve.

2. Add the beef, onion, turmeric, 1 teaspoon of salt and lots of black pepper to a second medium bowl and mix well to combine.

3. Heat a large well-seasoned cast-iron skillet (or other large heavy-bottomed pan) over medium-high. Once the skillet is very hot, divide beef into large, irregular chunks by using two spoons or your hands and drop into the skillet. Cook, undisturbed, until charred and crisp on the underside and browned at least halfway up the sides, 6 to 8 minutes.

4. Using a wooden spoon, toss the meat, breaking up any very large pieces. Add the walnuts and raisins and continue to cook, stirring often, until the meat is cooked to desired doneness and the walnuts are toasted, 2 to 3 minutes more.

5. Remove the yogurt from the fridge and season with the remaining 1 teaspoon of salt. Spread the yogurt on the bottom of a serving platter and top with the crispy meat. Finish with a drizzle of pomegranate molasses, if using, and garnish with mint leaves. Serve with warmed pita or rice.

TIPS

To minimise eye irritation while grating, use a chilled onion.

Two tablespoons of pistachios or pine nuts can be substituted for the walnuts.

Garlicky Chicken Thighs With Scallion and Lime by Alison Roman

Yield: 4 servings

Total time: 35 minutes

INGREDIENTS

1 1/2 pounds bone-in, skin-on chicken thighs

Kosher salt and freshly ground pepper

1 tablespoon canola oil

1 bunch scallions

1 head garlic, unpeeled and halved crosswise

2 cloves garlic, peeled and finely grated

2 tablespoons fresh lime juice, plus 1 lime

1 tablespoon low-sodium soy sauce

PREPARATION

1. Season chicken with salt and pepper on both sides.

2. Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.

3. Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.

4. Meanwhile, thinly slice two scallions; set aside.

5. Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.

6. Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.

7. Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

Crispy Potato Quesadillas by Kristina Felix

Yield: 4 servings

Total time: 35 minutes

INGREDIENTS

Kosher salt

1 pound potatoes, unpeeled but scrubbed clean

1 cup peas, frozen or fresh (6 ounces)

2 cups shredded semisoft cheese, such as Monterey Jack or cheddar

11/2 tablespoons avocado or vegetable oil

8 (7- to 8-inch) flour tortillas

1/4 medium green cabbage, thinly sliced (about 4 cups)

2 carrots, grated

1/2 red onion, thinly sliced

1 jalapeno or serrano, diced (seeded for less spice, if desired)

1 lime, juiced

3 tablespoons white or apple cider vinegar

11/2 teaspoons sugar

Sour cream or Mexican crema, optional, for serving

PREPARATION

1. Heat oven to 400 degrees.

2. Fill a medium pot with water; add 2 tablespoons salt and set it to boil on high. Cut potatoes into 1-inch chunks and place them in the pot as you go. Once the water is boiling, lower the heat slightly to maintain a rolling boil and cook potatoes for 5 to 7 minutes, until easily pierced with a fork. Add the peas and cook for 3 minutes more. Drain the vegetables, return them to the pot, add the cheese and mash until fully combined. Add more salt to your taste.

3. Add the oil to a baking sheet and spread it around evenly using one side of a flour tortilla, then repeat with another until you have 4 tortillas lightly oiled on one side, evenly arranged on the baking sheet (it’s OK if they overlap a bit.)

4. Divide the mash among the tortillas. Top each with a second tortilla and press down until the filling almost spills out. Flip the quesadillas so the other side gets oiled.

5. Bake for 8 minutes, flip the quesadillas over, and bake for another 8 minutes until browned and crispy. They may puff up, which is great.

6. Meanwhile make the topping. Combine the cabbage, carrots, red onion, jalapeno, lime juice, vinegar, sugar and 11/2 teaspoons salt. Toss the slaw with your hands and taste to adjust for vinegar, salt or sugar until the slaw is to your liking.

7. To serve, quarter the quesadillas with a sharp knife and top with slaw and a dollop of sour cream, if using.

This article originally appeared in The New York Times.