Meal Prep Cost Calculator
Price a complete recipe with multiple ingredients, then see the cost per portion and the quantities needed for a larger batch.
Use your own receipt prices. The example values below are hypothetical, not current market prices. Match each package quantity and amount used to the same unit and ingredient state.
Worked example: a four-portion lentil and rice bowl
This is a planning and arithmetic example, not a kitchen-tested recipe. The prices are deliberately illustrative; replace them with local prices before budgeting. All weights here are raw purchase weights.
| Ingredient | Package price / size | Amount used | Recipe cost |
|---|---|---|---|
| Rice | 400 / 1,000 g | 200 g | 80 |
| Dry lentils | 600 / 1,000 g | 180 g | 108 |
| Carrots | 200 / 1,000 g | 300 g | 60 |
| Other costs entered | Oil, spices or costs you choose | One batch | 30 |
The ingredient subtotal is PKR 248. With PKR 30 of other costs, the recipe total is PKR 278, or PKR 69.50 per portion. For six portions, the scaling factor is 6 ÷ 4 = 1.5. The quantities become 300 g rice, 270 g dry lentils and 450 g carrots. If every cost scales proportionally, the estimated total is PKR 417.
Recipe cost versus checkout cost
The amount consumed in a recipe is different from the amount you pay at the shop. In the example, buying one full package of each ingredient costs PKR 1,200 before extras; only PKR 248 of those ingredients are used in the recipe. Leftover rice and lentils remain in your pantry. The tool also shows whole packages needed for the target batch, assuming you start with no stock. Subtract usable pantry stock yourself. Packages are rounded up individually; the calculator does not subtract food you already own.
The formula, step by step
- For each ingredient, divide its package price by its package quantity.
- Multiply that unit price by the quantity the original recipe uses.
- Add all ingredient costs and any other batch costs you entered.
- Divide by the original serving count for cost per portion.
- Multiply original quantities and costs by target servings ÷ original servings.
Results are summed before rounding to two decimal places. Package purchase costs are estimates for whole packages at the prices you entered, not live quotes.
Use the same state and unit
A 500 g dry-lentil package must be compared with the dry amount used. Cooked lentils absorb water, so comparing their cooked weight with the package's dry weight overstates cost. For canned beans, use drained weight on both sides if you measure the drained beans. Oil can use milliliters and tortillas can use items. The unit menu labels your quantities; it does not convert kilograms to grams.
What happens when you make a bigger batch?
Ingredients and the other-cost field scale proportionally. That is a useful budgeting assumption, but actual energy costs, seasoning needs, waste and discounts may behave differently. Enter those costs separately in the original batch amount when you want to include them. The tool does not estimate nutrition, fetch prices or exchange currencies.
Can I enter a free ingredient?
Yes. A package price of zero is allowed. Package quantity and quantity used must still be greater than zero.
Why might the checkout estimate be higher?
You usually buy whole packages, leaving unused ingredients. The estimate rounds each required package count upward and assumes there is no pantry stock.
Use the recipe scaler for a full ingredient list and the meal-prep guide to plan portions.