7-Day Meal Plan: Filipino Dinner Recipes For As Low As 52 Pesos Per Dish

These dishes are good for 4 people!

Filipino food is jam-packed with flavor! We love dishes that are combinations of flavors.

Examples of this common characteristic of our cuisine span our breakfast to dinner dishes. If it's sweet, such as a pork tocino or a sweet hamonado longganisa link for breakfast, this is commonly paired with a vinegar dip. If our dish is salty, we love adding an element of sour such as the chicken and pork adobo. We also love textures as well as contrasting flavors which we see in our love for pairing tuyo and champorado. 

That's why when it comes to planning meals around Filipino food, it means having using lots of flavor and contrasting textures and tastes in almost every meal. You'll never get bored with this exciting and definitely flavorful meal plan either.

Apart from salt and ground pepper, here's what you need to buy for this meal plan:


  • • 1 kilogram beef shank, bone-in, bulalo cut
  • • 1 tablespoon butter, unsalted
  • • 1 small cabbage, quartered
  • • 1/4 cup calamansi juice, fresh
  • • 4 pieces chicken, breasts
  • • 1/2 kilogram chicken, legs
  • • 1 chicken, whole
  • • 2 tablespoons cilantro
  • • 3 corn cobs, fresh
  • • 6 tablespoons + 1 teaspoon fish sauce (patis)
  • • 400 grams fish, cream dory fillets
  • • 1 1/2 tablespoons flour, all-purpose
  • • 1 cup gabi (taro root)
  • • 2 heads garlic
  • • 1/2 tablespoon ginger
  • • 1/2 cup green beans (sitaw)
  • • 1 piece green chili (siling tagalog)
  • • 3 bunches kangkong (water spinach)
  • • 3 pieces laurel or bay leaves
  • • 1 cup lechon sauce
  • • 1 teaspoon liquid seasoning
  • • 1 154-can milk, evaporated
  • • 1 284-gram can mushrooms, pieces and stems
  • • 3/4 cup oil
  • • 1/2 cup okra
  • • 1 medium + 1 small onion, red
  • • 2 tablespoons onion, white
  • • 1 bunch pechay
  • • 1 1/2 tablespoons peppercorns
  • • 1/2 kilogram pork, belly (liempo), cubed
  • • 1/2 kilogram pork, lechon kawali cut
  • • 1/2 kilogram pork, sinigang cut (large chunks)
  • • 1/4 cup radish (labanos)
  • • 1/4 cup salt, rock 
  • • 4 tablespoons sinigang na gabi mix
  • • 1/2 cup + 1 teaspoon soy sauce
  • • 1 1/4 cups stock, chicken
  • • 1 teaspoon sugar, brown
  • • 1 medium tomato, native
  • • 1 1/4 cups + 2 tablespoons vinegar, white

If you love Filipino food, you have to get excited about these affordable dinner ideas for the week. Plus, we offer a few leftover recipe ideas to create new meals with whatever is left from the dish. Not only that, we break down current online supermarket prices per serving. Recipes commonly serve a family of four, so at these prices, you know exactly how much you are spending for the week on food per person: 

Photo by Shutterstock
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Monday: Lechon Paksiw Recipe (P48/serving)

Did you have lechon kawali last weekend? Perfect! Time to transform any leftover lechon kawali into a whole new dish: the lechon paksiw. While you normally would use leftover lechon from some celebration, the homecooked lechon kawali is much easier to have and cook on a weekly basis.

The good news yet is even if you didn't have any leftover lechon kawali, you can still make this dish using pork belly cuts. Just simmer until tender just like you would normally do but for longer period of time in more water. 

Want even better news? If you made pork adobo instead last weekend, you can use that instead of lechon kawali. How's that for a versatile recipe? 

Photo by Shutterstock

Tuesday: Chicken and Pork Adobo Recipe (P67.50/serving)

You'll love that the fact that the ingredients you just used to make the lechon paksiw the day before are almost the same ingredients you'll need for today's chicken and pork adobo recipe. The main difference is that the main flavor profile. While the paksiw is sweet and tangy from the sugar and vinegar, the adobo meanwhile is loaded with salty and sour flavors, this time from the soy sauce and the vinegar. 

If you want to tweak this recipe so you have something similar but still delicious for the next meal, try adding star anise for a Chinese-inspired version or even gata or coconut milk to get an adobo sa gata. You gotta love the creamy contrast of flavors that this brings to this vinegar-based recipe! If however, all you have left is the sauce, you'll enjoy a truly fantastic adobo fried rice to serve for breakfast the next day!    


Photo by Majoy Siason

Wednesday: Bulalo Recipe (P145.50/serving)

One of the easiest ways of cooking meat is to use a pressure cooker or an electric multicooker. These appliances are basically your ticket to bringing the food to a simmer and then leaving it to tenderize your meat on its own in an hour or even less. It all depends on what meat you have in the pot. 


For bulalo or the beef shank, it's a whole cut of beef but what's fantastic about it are the rivulets of tendon that run through it. This makes it super easy to tenderize compared to other cuts of meat. The result is faster cooking time and super tender and flavorful broth. 

If you have leftover bulalo with more sabaw than meat, you can turn it into a delicious lugaw or rice porridge. If you have an excess of meat, why not flake it and turn into crispy bulalo flakes as if it were adobo? You'll want that for breakfast! 


Photo by Riell Santos

Thursday: Pork Sinigang Recipe (P57/serving)

Sinigang is always going to be a favorite among the many kinds of soup recipes. The tangy sampaloc or tamarind soup is just deliciously unique! You can make this in many ways using different kinds of meat. It can be classic with shrimp, with hearty pork chunks, or even make it with canned meat like SPAM! You can even tweak the soup itself to be heartier and more flavorful! Use miso or gabi to thicken the soup or swap out the sampaloc for other tangy ingredients such as green mango, guava, or even batuan or batwan for the regional Ilonggo version.      

Leftover sinigang can still be a main dish or a side dish if only the veggies are left. You can also turn that into a super flavorful rice meal, too! 


Photo by Bianca Laxamana

Friday: Calamansi Fish Fillets Recipe (P12.60/serving)

Fish fillets are the fast and easy-to-eat fish to cook. There are no bones to worry about, no scales to remove, and it's all just delicious succulent fish. You can of course have your choice of fish filleted by your local vendor but you can also grab the frozen cream dory fillets that are affordable and no fuss to shop. 

This is a super simple recipe but the flavor is what makes this tasty. You can steam the fish or coat it in a batter, dredge in flour, or press crushed crackers before frying to it will crisp up wonderfully. Then just season it with squeezes of the calamansi. You can also try coating it another kind of sauce so you can experience a delicious Chinese-inspired dish at home. 

Photo by Roselle Miranda

Saturday: Air Fryer Max's-Style Fried Chicken Recipe (P42/serving)

The air fryer is the quarantine kitchen appliance. It air fries food without the need for excess oil and can even fry without extra oil! It's super easy to use, and there is no danger of dreaded oil splatters. Plus, since it is contained in a basket, everything you fry is easily cooked. What we particularly love about this appliance is that small portions are easily made since the basket encourages you to make small portions. 

Try this air fryer recipe using chicken or you can try it with a lechon kawali cut, too. 

Photo by Roselle MIranda

Sunday: Creamy Chicken With Mushrooms and Kangkong Recipe (P59/serving)

Creamy chicken recipes are addictive for a reason. First, there's the creamy texture. Then there's the chicken that is commonly fried until golden brown so if fried chicken is your weakness, that alone should lure you in. Then, there are the delicious mushrooms that make up the flavor of the creamy sauce. Umami is the main flavor that delivers the irresistible taste of these humble caps. 

You can keep it simple or you can amp up the flavors with garlic, use kangkong for an appetizing green, or add sliced lemons and capers for a piccata dish that might become your new favorite creamy chicken dish with its bright tang. 

Leftovers will be delicious when shredded and used as a spread for pandesal the next day.   

Current online supermarket prices are sourced from Robinsons Supermarket, SM Hypermarket, and WalterMart.   




Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating! 

Got your own version of the classic dishes? Pa-share naman! Get your recipe published on Yummy.ph by submitting your recipe here. 

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