topsverseLast month, I stood in the cereal aisle staring at a box of Cheerios that cost $7.49. Seven. Forty. Nine. For cereal. I actually laughed out loud, which earned me some concerned looks from other shoppers who were probably having their own price-shock moments.
The thing is, grocery shopping has become this weird game of financial Tetris. You’re juggling prices, trying to make everything fit into your budget while still eating something that resembles actual food. If you’re cooking for one, it gets even trickier – you’re competing against family-sized everything in a world that seems designed for households of four.
I’ve been cooking solo for three years now, and I’ve learned something important: the $10 meal isn’t just a random number I pulled out of thin air. According to USDA data, food prices are climbing at different rates depending on what you’re buying. Eggs jumped 24.4% this year thanks to bird flu outbreaks. Beef is up over 11%. But here’s the kicker – vegetables actually dropped by 0.8%.
Fresh produce is getting cheaper while proteins are getting pricier. That tells you exactly where to focus your shopping strategy.
Top 10 Recipes For One Person Under $10
Quick Cost Reality Check (September 2025 prices):
- Dozen eggs: $5.12 (ouch)
- Pound of ground beef: $5.64 (double ouch)
- Pound of rice: $1.03 (still reasonable)
- Pound of potatoes: $0.97 (your wallet’s friend)
1. Black Bean Tostada That Doesn’t Suck
Total cost: $1.97 | Time: 15 minutes
I discovered this recipe during a particularly broke week when my fridge contained exactly one can of black beans, some wilted lettuce, and half an avocado. Desperation cooking at its finest.
The secret is that chipotle chile in adobo sauce – one tiny pepper transforms boring beans into something with actual depth. Most people buy the whole can and then let it die in their fridge, but you can freeze the rest in ice cube trays. Each cube becomes a flavor bomb for future meals.
What you need:
- 1 corn tortilla ($0.15)
- 1/2 cup black beans from a can ($0.50)
- 1 chipotle chile, minced ($0.25)
- 1 tablespoon lime juice ($0.10)
- 1/4 avocado, sliced ($0.75)
- 1/4 cup shredded lettuce ($0.10)
- 1 tablespoon sour cream ($0.12)
How to make it: Fry the tortilla until it’s crispy enough to hold toppings without flopping. Heat the beans with that minced chipotle – mash them up a bit so they’re not just whole beans rolling around. Pile everything on top. The lime juice is non-negotiable; it brings everything together.
Pro tip: Hit up the grocery store salad bar for single-serving amounts of toppings. Yeah, it’s slightly more expensive per ounce, but you’re not buying a whole container of salsa that’ll go bad before you finish it.
2. Miso Pork Stir-Fry (My Bangkok Street Market Knockoff)
Total cost: $4.25 | Time: 25 minutes
I spent two weeks in Bangkok a few years ago and became obsessed with these tiny street stalls where vendors would throw together incredible meals in about five minutes. This is my attempt to recreate that magic on a Midwestern grocery budget.
The trick is using just enough pork to make it feel substantial without breaking the bank. Four ounces goes further than you’d think when it’s sliced thin and mixed with a lot of vegetables.
What you need:
- 4 oz pork loin, sliced thin ($1.06)
- 1 cup cabbage, chopped ($0.50)
- 1/4 onion, sliced ($0.20)
- 1 clove garlic, minced
- 1/2 inch ginger, minced
- 1 tablespoon miso paste ($0.50)
- 1 tablespoon soy sauce ($0.10)
- 1 teaspoon sesame oil ($0.15)
- 1/2 teaspoon chili paste ($0.10)
- Rice for serving ($1.60)
How to make it: Mix all the sauce ingredients with a tablespoon of water. Cook the pork first, set it aside. Stir-fry the aromatics and vegetables until the cabbage still has some bite. Return the pork, add the sauce, and toss everything together until it thickens slightly.
The key is not overcooking the cabbage – it should still have crunch. Mushy vegetables kill the whole vibe.
3. Midnight Pasta (When You’re Too Tired to Think)
Total cost: $2.50 | Time: 20 minutes
This is my version of Italian desperation food – what you make when it’s 11 PM, you’re exhausted, and the fridge is basically empty. It’s based on a classic Neapolitan dish that was literally invented for this exact situation.
What you need:
- 2 oz spaghetti ($0.18)
- 2 cloves garlic, sliced thin ($0.20)
- 2 tablespoons olive oil ($0.30)
- 1/4 teaspoon red pepper flakes ($0.05)
- Optional: parmesan cheese ($1.27)
How to make it: While the pasta cooks, heat olive oil in a pan and slowly toast the garlic slices until they’re just golden. Add red pepper flakes. When the pasta is done, save some of the starchy cooking water before draining. Toss the hot pasta with the garlic oil and a splash of that pasta water – it creates a silky sauce.
This is one of those dishes that sounds too simple to be good, but the technique matters. Don’t let the garlic burn or you’ll have to start over.
4. Red Lentil Soup That Doesn’t Taste Like Punishment
Total cost: $3.50 | Time: 30 minutes
Red lentils are the ultimate solo cooking ingredient because they cook fast and don’t need soaking. Half a cup gives you 12 grams of protein and 9 grams of fiber, which means this soup actually keeps you full.
What you need:
- 1 tablespoon olive oil ($0.15)
- 1/2 onion, diced ($0.25)
- 1 carrot, diced ($0.20)
- 1 clove garlic, minced ($0.10)
- 1 teaspoon cumin ($0.08)
- 1/2 teaspoon smoked paprika ($0.05)
- 1/2 cup red lentils ($1.00)
- 2 cups vegetable broth ($1.50)
- Optional: Greek yogurt dollop ($0.17)
How to make it: Sauté the vegetables until soft, add spices and cook for 30 seconds to wake them up. Add lentils and broth, simmer until the lentils break down and thicken the soup. Use an immersion blender if you want it smoother.
I make a big batch and freeze portions in a muffin tin. Once frozen, pop them out into freezer bags for instant single servings.
5. Fried Rice from Whatever’s in Your Fridge
Total cost: $3.25 | Time: 15 minutes
The cardinal rule of fried rice: use day-old rice. Fresh rice turns into a sticky mess. I learned this the hard way after ruining several batches with rice that was too soft.
What you need:
- 1 cup day-old cooked rice ($0.50)
- 1 large egg ($0.43)
- 1 tablespoon soy sauce ($0.10)
- 1 teaspoon oil ($0.04)
- 1/4 cup mixed vegetables ($0.50)
- 1/4 small onion, chopped ($0.10)
- Optional: leftover protein ($1.58)
How to make it: Heat oil in a pan, sauté onion and vegetables briefly. Add the cold rice and break it up. Make a well in the center, scramble the egg in that space, then mix it all together. Add soy sauce and any leftover protein you have lying around.
Even with egg prices being ridiculous right now, one egg still gives you complete protein for less than fifty cents.
6. Frittata for When You Want to Feel Fancy
Total cost: $2.50 | Time: 20 minutes
A frittata is just a fancy name for “eggs baked with stuff.” It’s perfect for using up random vegetables that are about to go bad.
What you need:
- 2 large eggs ($0.86)
- 1 tablespoon milk ($0.05)
- 1/4 cup chopped vegetables ($0.75)
- 1/4 cup shredded cheese ($0.75)
- 1 teaspoon olive oil ($0.09)
How to make it: Sauté vegetables in an oven-safe pan. Beat eggs with milk, pour over vegetables, top with cheese. Bake at 400°F for 10-15 minutes until set and golden.
I use a 6-inch cast iron pan because it makes exactly one generous serving. No leftovers to deal with.
7. Loaded Baked Potato (The Microwave Game-Changer)
Total cost: $2.50 | Time: 20 minutes
Baked potatoes got a bad reputation somewhere along the way, but they’re actually nutritional powerhouses. One medium potato has more potassium than a banana and costs about fifty cents.
What you need:
- 1 medium russet potato ($0.50)
- 1 cup broccoli florets ($0.75)
- 1/4 cup cheddar cheese ($0.75)
- 1 tablespoon sour cream ($0.17)
- Optional: green onions ($0.33)
How to make it: Pierce the potato and microwave for 5-8 minutes. Steam the broccoli in the microwave with a tablespoon of water for 2 minutes. Cut open the potato, fluff it up, add sour cream and seasoning. Top with broccoli and cheese.
The microwave potato trick changed my life. No more waiting an hour for the oven.
8. Sheet Pan Sweet Potato and Chickpea Bowl
Total cost: $4.25 | Time: 30 minutes
Sheet pan cooking is perfect for lazy people like me who want good food without much effort. This combination gives you fiber, protein, and enough flavor that you won’t feel like you’re eating health food.
What you need:
- 1 small sweet potato, diced ($0.80)
- 1/2 cup chickpeas, rinsed ($0.50)
- 1 tablespoon olive oil ($0.15)
- 1/2 teaspoon smoked paprika ($0.05)
- 1/2 teaspoon cumin ($0.08)
- Optional: Greek yogurt or feta ($1.50)
How to make it: Toss everything with oil and spices, roast at 400°F for 20-25 minutes until the sweet potatoes are tender and chickpeas are slightly crispy. Serve with yogurt or feta if you’re feeling fancy.
I make extra and add it to salads throughout the week.
9. Mediterranean Quinoa Bowl (No Cooking Required)
Total cost: $4.00 | Time: 25 minutes
This is my go-to when it’s too hot to cook or I just want something fresh. Quinoa is one of the few plant proteins that’s actually complete.
What you need:
- 1/2 cup uncooked quinoa ($1.00)
- 1/2 cup chickpeas, rinsed ($0.50)
- 1/4 cup cucumber, chopped ($0.25)
- 1/4 cup tomato, chopped ($0.25)
- 2 tablespoons feta cheese ($0.50)
- 2 tablespoons black olives ($0.50)
- 1 tablespoon olive oil ($0.15)
- 1 tablespoon lemon juice ($0.10)
- Fresh herbs ($0.25)
How to make it: Cook quinoa according to package directions, let it cool. Chop vegetables, whisk together oil and lemon juice. Combine everything in a bowl.
Cook extra quinoa on Sunday and use it all week. It keeps for five days in the fridge.
10. Five-Minute Miso Soup
Total cost: $1.50 | Time: 5 minutes
A container of miso paste costs about $4 and makes approximately fifty servings of soup. It’s one of the best investments for a solo kitchen.
What you need:
- 1 cup water ($0.20)
- 1 tablespoon miso paste ($0.25)
- 1/4 block tofu, cubed ($0.50)
- 1 tablespoon dried seaweed ($0.25)
- Optional: scallions ($0.30)
How to make it: Heat water to a simmer (don’t boil – it kills the probiotics in miso). Dissolve miso paste in a small amount of hot water, then add to the pot. Add tofu and seaweed, heat for one minute. Garnish with scallions.
This soup takes longer to describe than to make.
Conclusion
These recipes work because they’re designed around the reality of cooking for one person who has better things to do than spend all day in the kitchen. They use ingredients you can actually find at a regular grocery store, and they don’t require special equipment or advanced knife skills.
The total cost for all ten recipes would feed you dinner for about $32, which breaks down to roughly $3.20 per meal. Compare that to the $15-20 you’d spend on takeout, and the math becomes pretty compelling.
But beyond the money aspect, there’s something satisfying about being able to feed yourself well without relying on restaurants or meal delivery apps. It’s a basic life skill that gives you control over what you eat, how much you spend, and when you eat it.
Plus, once you get comfortable with these techniques, you can start improvising based on what’s on sale or what you have in your fridge. That’s when solo cooking goes from being a chore to being genuinely creative.
Quick Reference Guide:
| Recipe | Time | Cost | Best For |
|---|---|---|---|
| Black Bean Tostada | 15 min | $1.97 | Quick lunch |
| Miso Pork Stir-Fry | 25 min | $4.25 | Satisfying dinner |
| Midnight Pasta | 20 min | $2.50 | Late night hunger |
| Red Lentil Soup | 30 min | $3.50 | Meal prep |
| Fried Rice | 15 min | $3.25 | Using leftovers |
| Frittata | 20 min | $2.50 | Weekend brunch |
| Loaded Baked Potato | 20 min | $2.50 | Comfort food |
| Sheet Pan Bowl | 30 min | $4.25 | Lazy cooking |
| Quinoa Bowl | 25 min | $4.00 | Summer meals |
| Miso Soup | 5 min | $1.50 | Quick start to any meal |
The key to making this work long-term is to pick three or four recipes you actually like and get good at making them. Once those become second nature, you can branch out and experiment. But start with what works, not with what looks impressive on Instagram.