Photo By: Dana Al Taleb

The current economy is unpredictable and unstable. With tariffs raising food prices, it’s easy to worry about having to put items back in the checkout line. The stock market has dipped, the wealth disparity is greater than before the Great Depression (according to PewResearch Center) and tariffs are plaguing the United States trading economy.

Economics teacher Baltazar Mora can’t help but predict, “We’re due for one”— referring to another depression. Some economists like Mora believe in a 90-100 year cycle of economies. The 1930s stock market crash and the following economic crisis was about 86 years ago. 

AP macroeconomics and economics teacher Luke Matthews has a more contrastingly positive theoretical view of the future economy. He believes the signs are only pointing towards a recession, not a depression.

“There is a chance, if we have another quarter of GDP decline, there will be a recession,” Matthews claimed. Gross Domestic Product (GDP) is tracked by the U.S. Bureau of Economic Analysis, which reported a .3 percent decline. On the other hand,  the Federal Reserve Bank of St. Louis reported a 29% GDP decline during the 1930s Great Depression. 

Though it’s debated whether we’ll enter another depression recession, or just a period of poor economic standing, a more pressing issue is what you’ll be eating for dinner tonight. With grocery prices being so high, cheap, nutritious and filling recipes are harder to come by—but they are now more important than ever.

Three meals to keep in your recipe book will be explored here today, pulling influences from the 1930s  depression and the history behind these low cost/effort meals. 

Buttered Noodles

Buttered noodles are a simple, affordable struggle meal to whip up quickly. Despite its humble ingredients, this dish provides the essential carbohydrates, protein and fiber needed to keep your body and wallet satisfied. 

What you’ll need (Price matched on Walmart.com) 

Buttered noodles

• Great Value Penne Pasta (16 ounces) 98 cents
• Great Value Frozen Sweet Peas (12 ounces) 98 cents
• Blue Bonnet Vegetable Oil Sticks (16 ounces) $1.28
• Great Value Nutritional Yeast (Five ounces) $5.12

Estimated total cost: $8.36 

Directions

1. Boil the pasta – Bring a large pot of salted water to a boil. Add the entire package of Penne pasta and cook according to package instructions (10-12 minutes until al dente). Drain and return pasta to the pot.
2. Cook the peas – While the pasta is boiling, follow package instructions to steam peas in the microwave.
3. Butter it up – Return to strained pasta and add a stick of vegetable oil spread (32 cents) to warm pasta. Stir until the pasta noodles are evenly coated and glossy.
4. Mix in the peas
5. Add flavor – Sprinkle in four tablespoons (two ounces, 72 cents) of nutritional yeast. Add salt and pepper to taste.

This recipe can comfortably feed around four people. Subtracting the ingredients not used, the entire meal becomes $3.00, or 75 cents a serving. There are no trace origins of this meal, but it has always been one with a record of convenience and frugality.

Stuffed Bell peppers

It’s rumored from Chef John (John Armand Mitzewich) that stuffed bell peppers are actually an age-old struggle meal, particularly eaten in the Great Depression due to farmers selling under ripe bell peppers to cut costs. This recipe includes each facet of a well balanced, nutritious and delicious meal.

Ingredients

• Four bell peppers 68 cents each ~roughly $2.72
• Great Value Diced Tomatoes (14.5 ounces) 96 cents
• Great Value Pinto Beans (one pound dry) $1
• Great Value Rice (32 ounces) $1.77

Estimated total: $6.45

Directions

1. Preheat oven to 375°F  – Cut the tops off the bell peppers, and remove the core and seeds. Set upright in a baking dish alongside cut tops.
2. Cook rice and beans – Cook one cup of rice (44 cents), according to package instructions. Soak one-half cups of Pinto beans (25 cents) in water overnight and begin boiling them until tender the day of meal.
3. Make the filling – In a bowl, mix 1.5 cups of cooked beans, two cups of cooked rice, and half a can of diced tomatoes, unstrained. Season to taste with chili powder, cumin, garlic powder, onion powder and salt.
4. Stuff the peppers – Fill each pepper to the top with the mixture. Close the bell peppers and pin them down with food-safe toothpicks. Season the remaining diced tomatoes to taste and pour over the bell peppers with half a cup of water.
5. Bake – Cover the baking dish with aluminum foil and bake for 30-45 minutes. Uncover and bake for another 10 minutes or until the peppers are fork-tender.

This meal feeds four for a total of $4.37, or $1.09 per serving when subtracting the ingredients left unused. Serve it warm or over rice for a more hearty meal. 

Lentil Soup

Lentil soup is traditionally a “clean out the fridge” type meal, using any vegetable scraps to create a flavorful, filling soup. This recipe is a protein packed, warm and hearty budget meal for cold days. 

Ingredients

• Great Value Lentils (one pound) $1.92
• Fresh Whole Carrots (one pound) $1.26
• Medium white onion $1.02
• Fresh Celery Stalk $1.88
• Great Value Vegetable Broth (32 ounces) $1.50
• Garlic bulb 50 cents

Estimated total cost: $8.08

Directions

1. Chop and saute – Dice the onion, chop three-to-four carrots (63 cents) and 3-4 celery stalks (94 cents). In a large pot, saute vegetables with two minced garlic cloves (five cents) in a tablespoon of any oil on hand.
2. Add lentils and broth – Rinse lentils and add them to a pot with the full carton of vegetable broth. Add an additional two cups of water. Season with salt, pepper, cumin, thyme and bay leaves to taste.
3. Simmer – Allow the ingredients to boil together until everything is tender. If on hand, use an immersion blender for a smoother soup.

This recipe easily feeds six for a total of $6.06, or $1.01 per serving subtracting the ingredients unused.  Enjoy this nutritious soup alone or with toast on the side.

Regardless of the current economic climate, it’s still a smart idea to keep affordable recipes like these on hand in case of emergencies and empty shelves. Each meal includes pantry staples—like rice, beans, pasta, and canned vegetables that are shelf stable and easy to store. Whether you’re cooking on a tight budget or just planning ahead, meals like these can help you stay prepared without sacrificing flavor or health.