Agree with pasta here, there has to be an inherent interest to cook and pursue technique too, if one really wants to tackle good, imaginative low cost meals....otherwise the diet is going to be pretty expensive and also usually high in fat and salt.
Here, a discounted chicken, the breast into baps for lunch, a smidge of left over mash as accompaniment and a few roasted off cherry toms, dinner will be a chicken korma over rice from the rest of the 'boird', green side salad with it..... It can be done but it's taken quite a bit of practice to get there.