Even if you don’t know how to cook, you can save a bundle by eating at home during the week. For less than the cost of a take-out sandwich or a delivery pizza, you can eat well and healthfully and save money for big nights out.

I’m thinking of a late-20s single friend, whose cooking skills are nil and whose kitchen is woefully under-equipped. He — and his budget — live for the weekend. But dating’s expensive, and drinks in a bar ain’t cheap.

So what’s a fella to do? Eat like this during the week. These recipes require a minimum of cooking time, the barest minimum of kitchen equipment and easy-to-find, thrifty ingredients. All recipes are written for one; if you have company, double them. Buy a couple of bags of salad mix when you’re shopping on the way home from work on Monday, and you’ll be good to go for the week.

Your Monday after-work shopping list:

• 1 container pre-chopped onions, celery and green pepper
• 1 or 2 bags prepared salad mix
• 1 big baking potato
• grated Parmesan cheese
• grated cheddar cheese
• 1 large can tuna packed in oil
• 1 small can sliced black olives
• 1 package ramen-style noodles, any flavor
• 1 box spaghetti
• 1 can chili beans
• 1 can black beans
• 1 12-ounce can or bottle of beer
• 1 package of 10 6-inch flour tortillas
• 1 jar salsa
• 1 pound beef stew meat
• 1 boneless, skinless chicken breast OR 1 boneless pork loin chop

Now: Let’s eat!

Monday: Ramen-style noodles with stir-fried vegetables and beef, pork or chicken

Here’s how: Remove the seasoning packet from the noodles. Break the noodles in half.  Add 1 cup water and the seasoning mix in a small pan. Heat until boiling; add noodles; cook 2 minutes or until water is absorbed. Cover; remove from heat.

While noodles cook, heat 1 tablespoon oil in a heavy skillet over medium heat. Add 1/2 pound beef stew meat OR the pork chop (sliced thin) OR the chicken breast (sliced thin). Cook, stirring constantly, until meat begins to brown (for beef or pork) or turns opaque (chicken). Add to pan of noodles; recover pan. Add 1/2 container of pre-chopped onion, celery and green pepper to skillet; cook, stirring, until vegetables start to soften, about 2 minutes. Add vegetables to noodle-meat mixture; toss to mix; serve with soy sauce, if desired. 

Tuesday: Baked black-bean burritos

Here’s how: Turn on oven to 350 degrees. Drain and rinse black beans; drain again. Place them in a mixing bowl. Stir in 1/4 container pre-chopped onion, celery and green pepper. Add 2 tablespoons salsa and 2 tablespoons grated cheddar cheese. Divide mixture between 4 flour tortillas; roll tortillas around filling and place in a greased oven-safe dish seam side down. Spoon salsa over the middle of the tortillas; sprinkle with additional cheese. Bake in the oven for 15 minutes or until cheese is melted. Serve with a salad. Use the rest of the tortillas and cheese to make quesadillas for snacks during the rest of the week.

Wednesday: Spaghetti with grated Parmesan, tuna and sliced black olives

Here’s how: Cook box of spaghetti in boiling water according to package directions; drain. While spaghetti cooks, drain black olives and tuna. Toss cooked spaghetti with a tablespoon of olive oil, black olives and tuna. Red pepper flakes are good in this, if you have some. Serve with a salad. You’ll probably have enough left over to take for lunch tomorrow.

Thursday: Beef-and-beer chili

Here’s how: In a large saucepan, heat 1 tablespoon olive or vegetable oil over medium heat. Add remaining 1/2 pound of stew beef; cook, stirring occasionally, until beef is browned. Add 1/4 of the container of pre-chopped onion, celery and green pepper to the pan; cook, stirring occasionally, until vegetables soften, about 2 minutes. Add the beer; stir to scrape up browned bits from saucepan. Add 1 can chili beans with their liquid. Cook, stirring occasionally, until mixture comes to a boil; reduce heat and simmer 5 minutes. Serve with a salad. You’ll definitely have leftovers for lunch tomorrow.

Friday:  A giant baked potato with butter, salsa and cheddar cheese

Here’s how: This one’s really easy, in case you stopped off on the way home or are planning to go out. Some baking potatoes weigh nearly 2 pounds these days, making one the basis of an easy dinner. Microwave (or bake in a 450-degree oven) until soft; split the potato and open it up like a book. Add butter, salsa and cheddar cheese. Serve with a salad.

Now, that wasn’t so bad, was it? You just ate real food for five nights in a row that was easy, cheap and healthy. Give yourself a pat on the back. And enjoy your weekend!