Everybody's looking for ways to save money. When it comes to food, cutting costs doesn't have to mean cutting great taste. A little creativity goes a long way, and delish.com has resourceful tips and recipes that will leave your finances intact.

Five-ingredient feast

Less is more! Fewer ingredients doesn't have to mean tasteless food. With only five ingredients, along with pantry staples such as salt, pepper and oil, you can serve gourmet meals any night of the week.

Grocery gourmet

Grocery-brand items are just as good as gourmet but a whole lot cheaper. By buying flavorful, low-cost brands, you'll be able to make your investments in quality meats and produce.

Saved by the slow cooker

There's a reason one-pot meals are so popular: not only do they cut down on cleanup, but with everything in one pot, you don't have to make a side dish. A great way to save both time and money!

Clip and save

Check the local paper for coupons; there's an average of $350 in savings each week. Better yet, for more savings, search online for printable coupons at sites such as delish.com. You'll get even more savings when you combine coupons with store sales.

Arm your pantry

Buying long-lasting pantry items in bulk is a smart investment. These ingredients are inexpensive, are extremely useful in the kitchen and will stay fresh for long periods of time.

n Breadcrumbs: Shelf life, up to four months

Both versatile and utilitarian, breadcrumbs can stretch expensive ingredients, create a crispy coating, and make countless varieties of savory stuffings.

• Chicken stock: Shelf life, one year

Chicken stock is essential for making flavorful soups and stews, but it also plays a starring role in many low-fat sauces and side dishes.

• Rice: Shelf life, two years

Enjoyed the world over, rice is economical and stays fresh for a very long time. Keep a well-sealed package of rice on hand for quick main dishes, sides and low-fat stuffing.

Cook once, dine twice

Look for large quantity recipes, such as Family-Sized Soft Tacos featured here. Make the whole recipe and save leftovers for a meal later in the week. Or double a recipe like Arugula Salad With Pork Chops, Baked Chicken Alla Milanese or Oven-Fried Chicken and enjoy a hearty lunch the next day.

For more money-saving tips, recipes and how-to videos, visit delish.com.

Prep time: 10 minutesCook time: 6 minutesCost per serving: $5.005 tablespoons olive oil4 bone-in pork rib chops, 8-ounces each6 cups loosely packed baby arugula2 cups cherry or grape tomatoes, halved½ small red onion, thinly sliced4 tablespoons balsamic vinegarKosher salt and freshly ground pepper to taste1 block (4 ounces) Parmesan cheesePlace 1 tablespoon olive oil in a large resalable plastic bag and shake. Put 1 pork chop in the bag and seal; pound the meat with a mallet or heavy skillet, avoiding the bone, until it's about ¼ inch thick all over. Remove pork chop and repeat the process with the rest of the chops (no need to add more oil).Combine arugula, cherry tomatoes and onion in a large bowl. Drizzle with vinegar and 4 tablespoons oil and toss well. Season with salt and pepper.Oil grill grates and preheat grill to high. Season chops with salt and pepper, place on hot grill rack and cook 2 to 3 minutes on each side, until well browned.Serve chops with salad piled on top. Use a vegetable peeler to shave thin slices of Parmesan over salad. Makes 4 servings.

Prep time: 10 minutesCook time: 25 minutesCost per serving: $6.501 cloves garlic1 cup parsley leaves½ cup seasoned breadcrumbsZest of ½ lemonSalt and pepper2 boned chicken thighs, rinsed and patted dry4 tablespoons olive oil2 lemon wedgesPreheat oven to 400 degrees.Chop garlic together with parsley and place in a small bowl. Add breadcrumbs, lemon zest, salt and pepper. Moisten mixture with 2 tablespoons oil.Lay boned thighs in a heavy baking pan and coat the top of the chicken with breadcrumb mixture. Drizzle chicken with remaining olive oil and bake for 25 minutes, or until browned. Serve with lemon wedges. Makes 2 servings.

Prep time: 5 minutesCook time: 35 minutesCost per serving: $2.081 pound boneless beef top sirloin steak, visible fat trimmed away1 pound boneless pork tenderloin1 pound boneless, skinless chicken breasts2 New Mexico chili pods or other dried chili peppers2 tablespoons chili powder3 cloves garlic½ teaspoon ground cumin¼ teaspoon dried oregano1 cube beef bouillon1 cube chicken bouillon5 cups water¼ cup cornstarch24 corn tortillas, 6-inch1 head iceberg lettuce1 pound reduced-fat feta cheese, crumbled2 avocados, diced1 bunch cilantroCombine first 10 ingredients in large stockpot; cover with 5 cups water. Set pot over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer 30 minutes, or until meat is cooked through.Remove meat, chop into small pieces and set aside. Strain broth to discard chilies and return to pot. In a small bowl, whisk together cornstarch and 1 cup broth until smooth. Bring remaining broth to a boil; whisk in cornstarch mixture until broth is thickened.Return meat to broth and toss to coat evenly.Place a large skillet over medium-high heat and coat with nonstick cooking spray. Add tortillas (1 or 2 at a time) and toast briefly, 1 to 2 minutes per side. To assemble, place 2 tortillas on each plate. Spoon meat mixture onto center of each. Top with lettuce, cheese and avocado. Garnish tops with sprigs of fresh cilantro. Makes 12 servings.

Prep time: 10 minutesCook time: 30 minutesCost per serving: $3.001 large egg white2 tablespoons nonfat milk1 teaspoons lemon pepper herb blend½ cup dry bread crumbs¼ teaspoon paprika4 4-ounce boneless, skinless, chicken breastsPreheat oven to 400 degrees. Mist a shallow baking pan with nonstick cooking spray.In a small bowl, beat egg white with a whisk until frothy; whisk in milk. In another bowl, combine herb blend, bread crumbs and paprika, mixing well.Dip chicken in egg white-milk mixture and then coat with seasoned bread crumbs; transfer to prepared pan. Bake for 30 minutes, or until chicken is golden brown and juices run clear when thickest part of meat is pierced with a fork. Makes 4 servings.