$25 / week · 15 meals · Beginner-proof, gourmet-feeling meals using EBT-eligible groceries

When grocery money is tight, the problem isn’t just cooking, it’s figuring out how to eat well without feeling stuck in survival mode. Many ultra-budget meal plans rely heavily on oatmeal, rice, and beans. While those foods are affordable and useful, most people on SNAP already know them, and eating the same basics every day can get exhausting fast.

This Ultimate $25 5-Day EBT Meal Plan is designed to feel intentional and satisfying, even on a very tight budget. The meals use affordable, EBT-eligible ingredients, repeat components to avoid waste, and transform pantry staples into meals that feel comforting, not depressing.

Every recipe includes very clear, beginner-proof instructions, written so that someone who has never cooked before can follow each step confidently and end up with a delicious result.

No fancy equipment.
No specialty foods.
No guesswork.

Just real food that feels like more than “budget food.”

The $25 EBT Game Plan

• • Strategic Proteins: eggs, chickpeas, lentils, peanut butter

  • Affordable Carbs with Purpose: pasta, potatoes, tortillas

  • Flavor Builders: onion, garlic, tomatoes, bouillon

  • Frozen Veggies: nutrition without waste

  • Minimal Oatmeal/Rice: used sparingly, not as defaults

  • 100% EBT-Eligible Groceries

100% EBT Eligible: all standard grocery items

Ingredients:

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DAY 1 - Breakfast: Peanut Butter Banana Toasted Tortilla Roll-Up

•   1 Tortilla
•   2 tbsp Peanut butter
•   1 Banana
•   . . (Steps: 1. Lay tortilla flat on a plate. 2. Spread peanut butter evenly over the tortilla. 3. Place banana in the center and roll tightly. 4. Heat a dry pan over medium heat. 5. Toast roll-up 1-2 minutes per side until warm and lightly golden.)

 

Lunch: Chickpea Deli Salad Wrap

•   1/2 can Chickpeas (drained)
•   1 tbsp Onion (finely chopped)
•   2 tbsp Yogurt
•   1 Tortilla
•   Salt (, pepper, garlic powder - Optional)
•   . . (Steps: 1. Drain chickpeas and place in a bowl. 2. Smash with a fork until chunky but spreadable. 3. Stir in onion, yogurt (if using), salt, pepper, and garlic powder. 4. Spoon mixture into tortilla and roll up.)

 

Dinner: Creamy Garlic Veg Pasta

•   11/2 cup Pasta (Cooked)
•   1 Egg
•   1/2 cup Frozen vegetables
•   1 clove Garlic (or 1/2 tsp powder)
•   1 tbsp Onion
•   1 tsp Oil (or butter)
•   Salt (& pepper - Optional )
•   . . (Steps: 1. Heat pan over medium heat. Add oil, onion, and garlic. Cook 2 minutes. 2. Add frozen vegetables. Cook 3 minutes. 3. Add cooked pasta and stir for 1 minute. 4. Turn heat to LOW. 5. Crack egg directly into pan and stir fast for 30 seconds until creamy. 6. Season with salt and pepper.)

 

DAY 2 - Breakfast: Scrambled Eggs & Tortilla

•   1 Eggs
•   1 Tortilla
•   1 tsp Oil
•   Salt (& pepper - Optional )
•   . . (Steps: 1. Heat pan on medium. Add oil. 2. Crack eggs into pan and scramble gently 2 minutes. 3. Warm tortilla in a dry pan or microwave.)

 

Lunch: Tomato Garlic Noodle Soup

•   2 cups Water
•   1/2 cube Bouillon
•   1 cup Pasta (Cooked)
•   1 tbsp Onion
•   1 clove Garlic
•   1/2 cup Frozen vegetables
•   1 Egg
•   . . (Steps: 1. Add water, bouillon, onion, and garlic to a pot. 2. Bring to a simmer over medium heat (about 5 minutes). 3. Add vegetables and pasta. Cook 2 minutes. 4. Optional: crack egg in and stir slowly to create egg ribbons.)

 

Dinner: Patatas Bravas-Style Potato Bowl + Egg

•   1 1/2 cups Potatoes (Cooked)
•   1/2 can Tomatoes (Dices)
•   2 tbsp Onion
•   1 Glove Garlic
•   1 Egg
•   Salt (& pepper (optional chili powder))
•   . . (Steps: 1. Cook onion and garlic in a pan 2 minutes. 2. Add tomatoes and simmer 5 minutes. 3. Pour sauce over potatoes. 4. Fry or scramble egg and place on top.)

 

DAY 3 - Breakfast: Shakshuka-Inspired Eggs & Tortilla

•   1/2 can Tomatoes: (Diced)
•   2 tbsp Onion
•   1 Clove Garlic
•   2 Eggs
•   1 Tortilla
•   Salt (& pepper - Optional)
•   . . (Steps: 1. Cook onion and garlic in a pan 2 minutes. 2. Add tomatoes. Simmer 5 minutes until thick. 3. Make two small wells. Crack eggs into them. 4. Cover pan and cook 5 minutes. 5. Eat with tortilla.)

 

Lunch: Lentil Bolognese Pasta

•   11/2 cups Pasta (Cooked)
•   2/4 cup Lentils: ( Cooked)
•   1/2 can Tomatoes ( Diced)
•   2 tbsp Onion
•   1 clove Garlic
•   Salt (& pepper - Optional)
•   . . (Steps: 1. Cook onion and garlic 2 minutes. 2. Add tomatoes and lentils. Simmer 6 minutes. 3. Stir in pasta and heat 1 minutes.)

 

Dinner: Loaded Potato Soup

•   2 Potatoes (diced)
•   2 tbsp Onion
•   1 clove Garlic
•   1/2 cup Frozen vegetables
•   1/2 cube Bouillon
•   2 cups Water
•   2 tbsp Yogurt
•   . . (Steps: 1. Add potatoes, water, bouillon, onion, and garlic to pot. 2. Simmer 12 minutes until potatoes mash easily. 3. Add vegetables. Cook 3 minutes. 4. Mash a few potatoes to thicken. 5. Stir in yogurt if using.)

 

DAY 4 - Breakfast: ONE Oatmeal Morning

•   1/2 cup Oats
•   1 cup Water
•   1/2 Banana
•   1 tbsp Peanut butter
•   . . (Steps: 1. Combine oats and water in a bowl. 2. Microwave 2 minutes (or simmer on stove). 3. Top with banana and peanut butter.)

 

Lunch: Crispy Potato & Egg Burrito

•   1 Tortilla
•   1 cup Potatoes ( Cooked )
•   2 Eggs
•   1 tbsp Onion
•   1/2 cup Frozen vegetables
•   Salt (& pepper - Optional)
•   . . (Steps: 1. Heat pan. Add onion, vegetables, and potatoes. 2. Cook until lightly crisp (3 minutes). 3. Scramble eggs into pan. 4. Wrap in tortilla.)

 

Dinner: Rustic Lentil Stew with Potatoes

•   1 cup Lentils (Cooked)
•   1/2 can Tomatoes (Diced)
•   2 tbsp Onion
•   1 clove Garlic
•   1/2 cube Bouillon
•   1 cup Water
•   1 cup Potatoes (Cooked)
•   . . (Steps: 1. Add everything except potatoes to a pot. 2. Simmer 10 minutes. 3. Serve with potatoes mixed in or on the side.)

 

DAY 5 - Breakfast: Egg Wrap

•   2 Eggs
•   1/2 cup Frozen vegetables
•   1 tbsp Onion:
•   Salt (& pepper - Optional)
•   . . (Steps: 1. Cook vegetables and onion 3 minutes. 2. Pour beaten eggs over vegetables. 3. Cook flat like an omelet and fold.)

 

Lunch: Leftover Soup or Pasta

•   . . (Reheat leftovers and add an egg or vegetables if desired.)
•   1 Egg

 

Dinner: Chickpea Tomato Curry-ish Potato Bowl

•   1/2 can Chickpeas
•   1/2 can Tomatoes (Diced)
•   2 tbsp Onion
•   1 clove Garlic
•   1-2 cups Potatoes (Cooked)
•   Salt
  
  
  (and & pepper - optional chili powder or cumin)
•   . . (Steps: 1. Cook onion and garlic 2 minutes. 2. Add chickpeas and tomatoes. Simmer 8 minutes. 3. Pour over potatoes.)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Shopping List (EBT Eligible)

Eggs
Tortillas
Pasta
Potatoes
Canned chickpeas
Canned lentils
Canned diced tomatoes
Peanut butter
Frozen mixed vegetables
Onion
Garlic
Bananas
Bouillon cubes
Cooking oil
Salt & pepper

Budget Snapshot (EBT-Friendly)

Breakfasts (5): ~$6.00
Lunches (5): ~$6.50
Dinners (5): ~$6.50
Staples + Flex Buffer: ~$6.00

TOTAL WEEKLY GROCERY COST: ~$25

This plan uses repeat ingredients, minimizes food waste, and keeps meals simple enough to cook daily without burnout – all while staying 100% EBT-eligible