Bananas are great, cheap filling and really easy to turn in to a pudding if you want something treat like.
- banana in custard
- slice them longwise while still in skin, a couple of chunks of chocolate, push them closed again and wrap in foil then bake them in the oven while dinner is cooking. Unwrap and enjoy the sweet chocolatey yummminess.
- slice into rounds, fry with a bit of brown sugar till caramelised
- freeze whole then blitz the frozen bananas in a food processor for instant banana icecream.
Or just eat as a quick filing snack, have on toast with peanut butter for breakfast, on cereal, with peanut butter in porridge, sliced and cooked in pancakes.
Apples are usually cheap for a big bag, DD loves it when I peel and slice one then cook in the microwave with some sultanas/raisins, and put on top of porridge.
Stick to basic veg, seasonal and local will be cheaper - potatoes, onion, mushrooms, carrots. Potatoes are versatile and filling, if you have an air fryer then tinned new potatoes drained, seasoned and air fried are magical. I hate tinned potatoes but I bloody love them air fried.
You can shred potatoes and turn them into rosti's or mash and have fish cakes using cheap cuts of fish.
Eggs are full of protein and good fats and will be really filling, hard boiled, scrambled, omelette, fried egg sandwich. You can add a hard boiled egg to noodles and broth to bulk it out a bit, and can add veg to omelette or scrambled egg to do the same. Onions, peppers and wafer thin ham or ham offcuts make for a delicious omelette.
If I'm making mince for chilli or bolognaise I'll do 500g mince then a whole punnet of mushrooms (I hate lentils but if you like them then add them too), a couple of big carrots (grate them if DS is fussy about chunky veg), and whatever other veg or tinned tomatoes you have. That way you can double or even triple the volume of your food without adding much cost. Portion it up and freeze it for meals on other days.
Look for cooked meats like gammon offcuts, ham trimmings then just treat them like leftovers from a roast dinner. You can make them in to a pie, curry, pasta bake, stir fry, mix them with mash and onion and make rissoles.