There’s no doubt about it—food prices have gone up over the past year, and many of us are watching our food budget more closely. The newest Today’s Kidney Diet (TKD) cookbook, Cooking on a Budget, is now available and we hope it can help you make delicious meals that won’t break the bank.

This cookbook provides several recipes that use the same main ingredient, with a focus on lower priced items like oats, eggs, tuna, chickpeas, chicken, ground meat and pork. Recipes include meatless entrees like Easy Vegetable Quiche and Chickpea Burgers, Crock-Pot® Chicken, which calls for a less costly whole chicken, and a recipe for the leftover chicken, Quick and Easy Chicken Stir-Fry. A pound of ground meat is split between the Chipotle-Glazed Mini Meat Loaves and the Beef and Bell Pepper Pizza. Money saving lunches include Versatile Tuna Salad, which can be made into Tarragon Apple Salad for another meal.

In addition to these recipes, TKD: Cooking on a Budget cookbook includes tips for using leftovers, shopping, sticking to a grocery budget, pantry stocking plus meal planning.

My favorite recipe in this cookbook is the Baked Blueberry-Peach Oatmeal. Made with fresh or frozen blueberries and peaches, almond milk and rolled oats, this dish is easy to assemble, bakes in 30 to 40 minutes and makes 9 servings—enough for the whole week or to freeze for later!

Download your copy of the Today’s Kidney Diet: Cooking on a Budget cookbook today and start planning menus with recipes designed to help you save money at the grocery store.