3 Meals for $3/serving

We've put together 3 recipes - a breakfast, lunch and dinner - that all in all come out to just around $3 a serving! Using a combination of our Co+op Basics products, as well as other favorite items including fresh produce, these meals are healthy and will help you stay on track with your budget. The recipes are:

  • Corn & Zucchini Frittata 8 servings at $1.05/serving
  • Greek Pasta Salad 4 servings at $4.66/serving
  • 3 Bean Soup 4 servings at $4.06/serving

Taken all together, these recipes will cost $43.28, and will provide you with a total of 16 servings, averaging just $2.70/serving!

Corn & Zucchini Frittata


Prep time: 10 minutes

Cook time: 40 minutes

Servings: 8

Calories per serving: 214



2 tablespoons Field Day olive oil $0.29

1/2 cup yellow onion $0.89

1 cup Snopac frozen corn $1.49

1 zucchini .80

8 Little Farm on the Prairie eggs, beaten $2.66

1/2 cup Kilgus whole milk $0.18

1/2 cup Cadia parmesan cheese $2.09

Salt and pepper, to taste



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat olive oil in a large saute pan over medium-high heat.
  3. Add onions and saute for 5-7 minutes, until onion is softened and browned.
  4. Add corn and zucchini. Saute for 5 minutes or until zucchini is crisp and tender.
  5. Whisk together eggs, milk, cheese, salt and pepper until well incorporated.
  6. Spray a baking dish with cooking spray. Add the corn, zucchini, and onions and spread evenly across the bottom of the dish. Pour the egg and milk mixture over the vegetables.
  7. Bake in the middle rack for 20-25 minutes until almost set. Increase oven temperature to broil and broil for 3-5 minutes until edges are browned. 

Greek Pasta Salad

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4

Calories per serving: 665



16 ounces Field Day fusilli $1.99

1 cucumber, quartered $1.92

1 pint cherry tomatoes, halved $3.99

4 ounces Field Day sliced olives $1.79

4 ounces Organic Valley feta crumbles $5.49

1/2 red onion, diced $1.07

1/2 cup Annie's balsamic vinaigrette $2.39

Salt and pepper, to taste



  1. Bring a large pot of salted water to a boil. Cook fusilli according to package directions. Drain and rinse with cold water.
  2. Quarter the cucumber, half the cherry tomatoes, and dice the onions.
  3. In a large bowl, combine the pasta, cucumber, tomatoes, onions, olives, feta, balsamic vinaigrette, salt and pepper until thoroughly combined.
  4. Serve cold.



3 Bean Soup

Prep time: 10 minutes

Cook time: 2 1/2 hours

Servings: 4

Calories per serving: 543



2 tablespoons olive oil $0.29

1/2 red onion $1.07

1 carrot $0.50

4 garlic cloves $.67

1 can Field Day diced tomatoes $2.39

1/3 pound bulk cannellini beans $1.23

1/3 pound bulk pinto beans $.93

1/3 pound bulk red kidney beans $1.06

1 carton Field Day vegetable broth $2.29

Juice of lemon $0.82

5 ounce package Earthbound baby spinach $4.99

Red chili flakes, to taste

Salt and pepper, to taste



  1. Begin by cooking your beans. Bring a large pot of salted water to a boil. Add the beans, reduce heat to medium-low, and simmer for 1-2 hours until the beans are completely cooked. The cook time will depend on the size and freshness of the beans. When the beans are done, drain the water and set them aside.
  2. Add 2 tablespoons olive oil to the pot. Add red onion and carrots and cook for 5-7 minutes. Add the garlic and cook for an additional minute.
  3. Add the diced tomatoes and cook for 5 minutes.
  4. Add the vegetable broth and the beans, and simmer for 15-20 minutes. Season with salt and pepper.
  5. Add the spinach and stir until it is just wilted. Remove from heat and add the lemon juice. Adjust seasonings to your taste.