Hummingbird Cake doesn’t last- you’ll reach for a second slice before you finish your first! If you’ve never heard of it, this luscious banana cake is dotted with pineapple and pecans, then smothered in scrumptious cream cheese frosting. You’ll pay up to $80 for this beauty at a bakery, but I’m showing you how to make Hummingbird Cake for under $20! Here’s the best part: you can slice and freeze it, then gobble it up whenever you crave it!

What is Hummingbird Cake?

Hummingbird cake is a classic Southern recipe that originated in Jamaica. The batter goes heavy on the fruit and nuts; almost half of it is chopped banana, pineapple, and pecans. Once baked, the cake is layered and topped with buttery cream cheese frosting and garnished with more pecans or pineapple.

What You’ll Need

Is this an easy breezy recipe? No. But it’s manageable, and it’s worth it! Bakeries sell this cake for $50 to $80, but I’m showing you how to put it together for under $20! Here’s what you’ll need to make Hummingbird Cake.

• Pecans – add texture and earthiness. You can omit them if there is a nut allergy.
• Pineapple and Bananas– add sweetness and flavor. They also add moisture and tenderize the cake.
• All Purpose Flour – creates the structure you need to stand up to all the fruit in the batter.
• Sugar – sweetens the cake and locks in moisture.
• Baking Soda and Baking Powder – these leavening agents help your cake rise.
• Vegetable Oil – helps the cake bake evenly and rise higher.
• Vanilla Extract – helps flavor the cake batter and the frosting.
• Cream Cheese and Butter – add flavor and also give the frosting its structure, making it easier to spread.
• Powdered Sugar – sweetens the frosting and gives the frosting structure.

Tips For The Best Hummingbird Cake

• Use very ripe bananas and don’t drain the crushed pineapple.
• Do not overmix the batter. The more you mix, the denser the cake becomes.
• Prepare your pans like a pro: grease them, line the bottom with parchment, and then grease and flour the parchment and the sides of the pan.
• Pour equal amounts of batter into the cake pans by using a dry measuring cup.
• Cool the layers completely before frosting them and frost from the center out.

Can I Make It Ahead Of Time?

Yes, you can make your Hummingbird Cake layers ahead of time! Allow them to cool completely before wrapping them in a double layer of plastic wrap. You can keep them at room temperature for up to a day, refrigerate them for up to two days, or freeze them for up to a month. Frozen cake layers are easier to frost anyway. You can also make the frosting ahead of time. Keep it in an airtight container with plastic wrap over the surface of the frosting, and refrigerate for up to 5 days

How To Store Hummingbird Cake

You can store Hummingbird Cake in an airtight container or wrapped in plastic wrap in your refrigerator for up to 5 days. (Your loved ones will devour it way before then.) Hummingbird Cake also freezes well and can be stored in an airtight container or wrapped in a double layer of foil and plastic for up to 4 months. I usually portion mine in thick slices and keep them in the freezer for future cravings. Frozen cake on a hot summer day is AMAZING.

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Hummingbird Cake

This luscious Hummingbird Cake is dotted with bananas, pineapple, and pecans, then smothered in cream cheese frosting. It's scrumptious!

Course Dessert

Cuisine American

Total Cost $15.90 recipe / $1.33 serving

Prep Time 30 minutes

Cook Time 30 minutes

Resting Time 1 hour

Total Time 2 hours

Servings 12 slices

Calories 1287kcal

Author Monti – Budget Bytes

Equipment

• Hand Mixer
• Round Cake Pans

Ingredients

For the Cake

• 1 cup chopped pecans $4.59
• 3 cups all-purpose flour, plus more for dusting pans $0.42
• 2 cups sugar $0.78
• 1 tsp salt $0.08
• 1 tsp baking soda $0.02
• 1/2 tsp baking powder $0.03
• 1 tsp ground cinnamon $0.08
• 3 large eggs, lightly beaten $1.17
• 1 ½ cups cooking oil $1.12
• 1 ½ tsp vanilla extract $0.86
• 1 (8 oz) can crushed pineapple in juice, undrained* $0.56
• 2 cups chopped bananas (about 4 medium bananas) $1.00

For the Frosting

• 12 oz cream cheese, softened $2.62
• 12 Tbsp salted butter, softened $0.38
• 3/4 tsp vanilla extract $0.43
• 1 pinch salt $0.01
• 6 cups powdered sugar $1.75

Instructions

• Set a rack in the center of your oven and preheat it to 350°F. While the oven preheats, set a heavy-bottomed skillet over medium heat and add the pecans in a thin layer. Toast the pecans for 5 to 8 minutes, stirring occasionally.
• While the pecans toast, whisk together the flour, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
• Add the eggs and vegetable oil, stirring just until the wet ingredients moisten the dry ingredients and no more.
• Add vanilla, crushed pineapple in its juices, chopped bananas, and toasted pecans. Stir the ingredients as little as possible while fully incorporating them.
• Grease three 9-inch cake pans. Cover the bottoms with parchment paper, grease the parchment, and lightly dust the bottom and sides of the pans with flour. Divide the batter evenly between the pans and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool pans for 10 minutes before removing the cake layers. Cool layers for 1 hour.
• While the cake bakes, in a very large bowl, add the cream cheese, salted butter, vanilla, and a pinch of salt. Beat with an electric mixer on medium speed until smooth. Then add the powdered sugar cup by cup, beating at low speed after each addition.
• Once the sugar has been fully incorporated, increase the speed to medium-high, and beat until fluffy, 1 to 2 minutes.
• Place the first cake layer on a serving platter or cake stand. Spread 1 cup of the frosting on top, starting from the center and working your way out. You want a layer of frosting that is ¼ inch deep.
• Top with the second cake layer and spread with 1 cup of frosting, working from the center out.
• Top with the third layer, and spread the remaining frosting over the top and lightly around the sides. Garnish the top with pecans, berries, or candied pineapple rings.*

See how we calculate recipe costs here.

Notes

*An 8 ounce can contains ⅓ cup pineapple juice plus ½ cup crushed pineapple.

*This recipe is for a naked cake, IE the sides are barely frosted. If you’d like to frost the sides with a thicker layer, use 2 sticks of butter, 2 packages of cream cheese, 8 cups of powdered sugar, and 1 teaspoon of vanilla.

*To candy the pineapple rings cover them in a thick layer of brown sugar and fry them in 2 tablespoons of butter per ring over medium heat until golden.

Nutrition

Serving: 1slice | Calories: 1287kcal | Carbohydrates: 195g | Protein: 10g | Fat: 57g | Sodium: 510mg | Fiber: 8g

How to Make Hummingbird Cake – Step by Step Photos

Set a rack in the center of your oven and preheat it to 350°F. While the oven preheats, set a heavy-bottomed skillet over medium heat and add 1 cup of chopped pecans in a thin layer. Toast the pecans for 5 to 8 minutes, stirring occasionally. They’re ready when they have slightly deepened in color and the air smells toasty.

While the pecans toast, whisk together 3 cups of flour, 2 cups of sugar, 1 teaspoon of salt, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1 teaspoon of cinnamon in a large bowl.

Add the 3 eggs and 1 1/2 cups vegetable oil, stirring just until the wet ingredients moisten the dry ingredients. Do not overmix.

Add 1 1/2 teaspoons of vanilla, 8 ounces of crushed pineapple, 2 cups of chopped bananas, and a cup of toasted pecans. Then stir the ingredients as little as possible while fully incorporating them.

Grease three 9-inch cake pans. Cover the bottoms with parchment paper, grease the parchment, and lightly dust the bottom and sides of the pans with flour. Use a dry cup measure to divide the batter evenly. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool the pans on wire racks for 10 minutes before removing the cakes from the pans. Cool the layers on wire racks before frosting for 1 hour.

While the cake bakes, in a very large bowl, add the 12 ounces of cream cheese, the 12 tablespoons of salted butter, 3/4 teaspoon vanilla, and a pinch of salt. Beat with an electric mixer on medium speed until smooth. Then add the powdered sugar cup by cup, beating at low speed after each addition until blended.

Is this Hummingbird Cake a beauty, or what?! It’s truly a dessert you can’t get enough of. So much so, that Beth and I have slices of it in the test kitchen freezer for whenever our sweet tooth strikes! Get your cake pans ready for a win that’s under $20!

More Budget-Friendly Cakes

Blueberry Buttermilk Coffee Cake

Cranberry Almond Cake

lemon spice cake

The post Hummingbird Cake appeared first on Budget Bytes.

You’re going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless! Chock full of bacon and swiss cheese, this creamy custard baked in a pastry crust can be served hot or cold for breakfast, lunch, or brunch. Serve it with a side dish to make it a filling dinner. I love that you can prepare it a day ahead and that it takes almost no time to assemble. Just cook the bacon and aromatics, mix the custard ingredients, and go!

What is Quiche Lorraine?

Quiche Lorraine is what my kid calls an egg pie. It’s a custard set in a pastry crust that gets its name from the Lorraine region in France. Traditionally it’s made with eggs, cream, bacon, and swiss cheese. But feel free to use the ingredients you have. It’s your kitchen!

What You’ll Need

The best part of making this Quiche Lorraine recipe is its versatility. If you’re not intent on keeping things traditional, you can substitute almost all ingredients to better fit your preferences.

• Eggs – these create the custard necessary to bind all of the ingredients together. You can substitute eggs with a vegan egg alternative, like Just Egg.
• Cream Cheese, Heavy Cream, and Milk– the fat in the cream cheese, heavy cream, and milk helps create a silky custard texture. You can substitute the heavy cream with all milk and two tablespoons of butter. Use plant-based cream cheese, heavy cream, and milk alternatives if you don’t do dairy.
• Bacon– adds a big hit of smoky, salty savoriness. You can substitute it with ham, pancetta, salami, or your favorite meatless bacon alternative. If you don’t do pork, use diced roasted chicken or turkey.
• Swiss Cheese – is the traditional choice for Quiche Lorraine, but use whatever cheese you have handy. Gouda, provolone, cheddar, and mozzarella are all excellent substitutions.
• Puff Pastry – is the vehicle that holds the filling. Par-baking the puff pastry helps keep it from getting soggy as the liquid custard bakes. Pie crust is the traditional choice for quiche, and makes a great substitute for puff pastry. Of course, you can always make my Easy 3-Ingredient Pie Crust.
• Onion and Garlic – these aromatics help flavor the custard. You can substitute them with leeks, green onions, or shallots. You can also replace the onion with one teaspoon of onion powder or one tablespoon of dried onion flakes and the garlic with one-eighth of a teaspoon of garlic powder. Add them to the custard when you add the nutmeg to prevent scorching.
• Nutmeg– just a pinch helps enhance the creamy flavor of the custard. If you don’t have nutmeg, skip it.

What To Serve With Quiche Lorraine

You can take Quiche Lorraine from a light breakfast or lunch to a full-on dinner by pairing it with a soup, salad, or a veggie-based side dish. Try some of these Budget Bytes favorites!

• Tomato and Roasted Red Pepper Soup
• The Best Broccoli Cheddar Soup
• Vegetable Barley Soup
• Butternut Squash Salad
• Big Kale Pasta Salad
• Wilted Spinach Salad
• Balsamic Roasted Vegetables
• Simple Sautéed Vegetables
• Curry Roasted Carrots
• No-Knead Ciabatta
• Easy Soda Bread
• The Best Homemade Garlic Bread

How To Store Quiche Lorraine

Allow your quiche to cool completely before storing it in the fridge. If leaving it in the pie pan, cover leftovers with plastic wrap or aluminum foil and refrigerate for up to four days. You can also slice what’s left of the quiche and store the slices in an airtight container. To freeze leftovers, portion and wrap the pieces in aluminum foil, then place them in a freezer-safe container. They will remain fresh for up to a month.

How To Reheat Leftovers

Bring refrigerated slices to room temperature while you preheat your oven to 350°F. Thaw frozen slices overnight in the fridge. Then, cover the crust with aluminum foil or a pie shield and reheat for fifteen minutes or until steaming. In a pinch, you can reheat leftovers in your microwave, but be warned, the texture will become slightly rubbery.

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Easy Quiche Lorraine

You're going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless!

Course Breakfast, Brunch, Dinner, Lunch

Cuisine French

Total Cost $10.13 recipe / $1.27 serving

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 8 slices

Calories 446kcal

Author Monti – Budget Bytes

Equipment

• Glass Pie Plate

Ingredients

• 1 sheet puff pastry $3.25
• 4 strips bacon $1.00
• 1 yellow onion, diced $0.41
• 1 clove garlic, minced $0.08
• 2 cups shredded Swiss cheese $2.15
• 4 oz cream cheese $1.10
• 1/4 cup heavy cream, plus more for brushing crust edges $0.42
• 1/4 cup milk $0.17
• 5 eggs, lightly beaten $1.33
• 1/4 tsp ground nutmeg $0.10
• 1/2 tsp salt $0.04
• 1/4 tsp Freshly cracked black pepper $0.02
• 2 Tbsp chopped fresh Italian parsley for garnish (optional) $0.06

Instructions

• Set a rack in the middle of your oven and preheat it to 425°F. Next, roll the puff pastry into an 11-inch square and transfer it to a 9-inch diameter pie plate. Then puncture the bottom of the puff pastry a few times with a fork and trim the edges.
• Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Then, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.
• While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the bacon strips and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.
• Remove the puff pastry from the oven. Carefully remove the pie shield. Then carefully remove the parchment paper with the beans or pie weights.*
• Cook the onion in the bacon drippings until translucent (about 2 minutes). Next, add the garlic clove and cook until fragrant (about 1 minute).
• In a large bowl, beat the cream cheese, heavy cream, and milk until smooth.
• Add the eggs, nutmeg, salt, and freshly ground pepper. Finally, set aside 2 tablespoons of chopped bacon for garnish and add the rest to the filling.
• Pour the filling into the prebaked crust. Brush the crust with 1 teaspoon of heavy cream.
• Cover the edges of the quiche with a pie shield or aluminum foil ring. Bake until the crust is golden brown and the filling sets, about 25 minutes. Remove the pie shield and cool the quiche for 10 minutes before serving. Finally, garnish with remaining bacon bits and chopped Italian parsley.*

See how we calculate recipe costs here.

Notes

*Dry beans can be cooled, stored in an air-tight container, and reserved for future use as pie weights.

*You will know the quiche has set when you insert a toothpick in the center and it comes out clean.

Nutrition

Serving: 1slice | Calories: 446kcal | Carbohydrates: 17g | Protein: 16g | Fat: 35g | Sodium: 434mg | Fiber: 1g

How to Make Quiche Lorraine – Step by Step Photos

Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Next, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.

While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the 4 strips of bacon and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.

Remove the puff pastry from the oven and carefully remove the pie shield and the parchment paper with the dry beans/pie weights. The beans can be cooled, stored in an airtight container, and reused for future preparations.

Next, cook 1 diced yellow onion in the bacon drippings until translucent (about 2 minutes). Then, add 1 minced garlic clove and cook until fragrant (about 1 minute).

In a large bowl, beat 4 ounces of cream cheese, 1/4 cup of heavy cream, and 1/4 cup of milk until smooth.

Add the 5 eggs, ¼ teaspoon of nutmeg, ½ teaspoon of salt, and ¼ teaspoon of freshly ground pepper. Next, set aside 2 tablespoons of bacon for garnish and add the rest of the chopped bacon into the filling.

More Easy Quiche and Frittata Recipes

Bacon Broccoli Cheddar Crustless Quiche

Roasted Red Pepper and Feta Frittata

Spinach and Mushroom Crustless Quiche

The post Easy Quiche Lorraine appeared first on Budget Bytes.

This Green Smoothie is creamy, tangy, and light! Yes, it’s good for you, but more importantly, it’s so yummy you’ll start to crave it. I started making it to sneak more greens into my kiddo’s diet during the blisteringly hot LA summer months, but we loved it so much that it became a year-round favorite. PS I’ve made this green smoothie recipe for hundreds of kids at the cooking classes I host at schools all over the country. I’ve never had anyone not drink the whole thing. So this one’s a winner!

What Is A Green Smoothie?

A green smoothie is a velvety blend of leafy greens like spinach and kale, frozen fruit to add natural sweetness, and a liquid or creamy ingredient to help bring everything together and create a smooth texture. It’s loaded with vitamins, minerals, and probiotics.

What You’ll Need

Green Smoothie Benefits

Greens are the most nutrient-dense when consumed raw, like in this smoothie. This green smoothie recipe is a good source of Fiber, Vitamin A, Vitamin B, Vitamin C, Vitamin D, Iron, Potassium, and Calcium. These nutrients help with bone strength and digestive health and support immunity. Learn more about the health benefits of green smoothies HERE.

How To Make A Smoothie Pack

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Green Smoothie

This Green Smoothie is creamy, tangy, and light! Yes, it's good for you, but more importantly, it's so yummy you'll start to crave it.

Course Breakfast, Lunch, Snack

Cuisine American

Total Cost $6.21 recipe / $0.78 serving

Prep Time 5 minutes

Total Time 5 minutes

Servings 8 cups

Calories 75kcal

Author Monti – Budget Bytes

Equipment

• Blender

Ingredients

• 1 cup orange juice $0.50
• 1/2 cup yogurt, plain $0.34
• 4 cups fresh baby spinach, packed (5 oz container) $3.00
• 1 cup frozen pineapple chunks $1.25
• 1 green apple, chopped $0.62
• 2 bananas, frozen $0.50

Instructions

• Add orange juice and yogurt to a blender jar. Top with fresh baby spinach and blend until smooth.
• Add the pineapple, apple, and bananas and blend until smooth. Add more juice (or water) to thin out the smoothie to your preference.
• Serve immediately or store in an airtight container for up to a day to ensure maximum freshness, nutrition, and flavor.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Sodium: 20mg | Fiber: 2g

How to Make A Green Smoothie – Step by Step Photos

Add 1 cup orange juice and 1/2 cup yogurt to a blender jar. Top with 4 cups fresh baby spinach and blend until smooth.

Add 1 cup frozen pineapple chunks, one green apple peeled and chopped, and two frozen bananas. Blend until smooth. Add more juice (or water) to thin out the smoothie to your preference.

Serve immediately or store in an airtight container for up to a day to ensure maximum freshness, nutrition, and flavor.

More Great Smoothie Recipes

Secret Ingredient Cherry Almond Smoothie

Pineapple Protein Smoothie

Chocolate Coffee Breakfast Smoothie

The post Green Smoothie appeared first on Budget Bytes.

Taco soup was one of the first things I ever posted on Budget Bytes, and now I’m ready for this tasty soup to make a roaring comeback. Not only do I appreciate how quick and easy this soup is to make, but now I’ve got my own homemade versions of all the seasoning mixes so I can go 100% homemade, or take the store-bought shortcut when needed! I like having options. ;)

What is Taco Soup?

Taco soup is a really easy soup made with ground beef, tons of beans, some vegetables like onions, tomatoes, green chiles, and corn, and a generously spiced tomato broth. It’s got a ton of flavor and texture, but requires barely any work to prepare. And the best part? It’s just begging for all the fun toppings that you might find on a taco!

What to Serve with Taco Soup

Taco soup has a lot going on in each bowl, so it could easily be considered a whole meal in one bowl, but if you want to add a little something-something on the side, I’d go for some simple cornbread or maybe some Cilantro Lime Rice.

Store-Bought vs. Homemade Seasonings

One of the reasons taco soup is so popular is because it’s easy to make and uses a lot of convenient, shelf-stable pantry ingredients. Instead of measuring out ten different herbs and spices you can use store-bought seasoning mixes in one go. But those store-bought seasoning packets do tend to be a sodium bomb. So if you want a little more control over the ingredients in your taco soup, we have homemade versions of BOTH seasoning packets that you can use in their place. :) See our Homemade Taco Seasoning and Homemade Ranch Seasoning for a more “from scratch” option.

How to Store taco Soup

Taco soup is great for meal prep because the flavors just get better as they chill in the fridge! Divide this soup up into single servings just after cooking to allow it to cool faster, then store in the fridge for 4-5 days. For longer storage, you can transfer the chilled soup to the freezer and store for about three months. The soup reheats easily in the microwave or in a saucepot over medium low.

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Taco Soup

Taco soup is an easy and hearty soup with all the flavor of your favorite tacos in a warm and delicious bowl of soup.

Course Dinner, Lunch, Main Course, Soup

Cuisine American

Total Cost $11.84 recipe / $1.97 serving

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 1.5 cups each

Calories 419kcal

Author Beth – Budget Bytes

Equipment

• Dutch Oven

Ingredients

• 1 Tbsp olive oil $0.16
• 1 lb. ground beef $0.32
• 1 yellow onion $0.37
• 4 cloves garlic $0.32
• 1 cup frozen corn $0.47
• 2 10oz. cans diced tomatoes with green chiles $2.00
• 1 15oz. can pinto beans, drained $0.79
• 1 15oz. can black beans, drained $0.79
• 1 packet taco seasoning* $0.49
• 1 packet ranch seasoning* $0.69
• 3 Tbsp tomato paste $0.27
• 2 cups water $0.00

Instructions

• Add the olive oil and ground beef to a large soup pot. Cook over medium heat until the beef is fully browned. If using a high-fat content beef, drain the excess fat from the pot.
• While the beef is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot with the beef and continue to cook until the onions are soft and translucent.
• Add the frozen corn, pinto beans (drained), black beans (drained), and diced tomatoes with green chiles (with juices), and stir to combine.
• Add the tomato paste, taco seasoning, ranch seasoning, and water to the pot. Stir to combine. Turn the heat up to high, place a lid on the pot, and bring the soup up to a boil.
• Once boiling, reduce the heat to medium-low and let the soup simmer for 15 minutes, stirring occasionally.
• Serve hot with your favorite toppings!

See how we calculate recipe costs here.

Notes

* In place of store-bought seasoning packets you can use our homemade taco seasoning and homemade ranch seasoning. 

Nutrition

Serving: 1.5cups | Calories: 419kcal | Carbohydrates: 43g | Protein: 23g | Fat: 18g | Sodium: 1412mg | Fiber: 12g

How to Make Taco Soup – Step by Step Photos

Add 1 Tbsp olive oil and one pound of ground beef to a large soup pot. Cook over medium heat until the beef is cooked through. If using a high-fat content beef, drain the excess fat from the pot. Once the beef is cooked, add one diced yellow onion and 4 cloves of minced garlic. Continue to stir and cook until the onions are soft and translucent.

Add one cup frozen corn kernels, one 15oz. can black beans (drained), one 15oz. can of pinto beans (drained), and two 10oz. cans of diced tomatoes with green chiles (with juices). Stir to combine.

Add 3 Tbsp tomato paste, one packet of taco seasoning (or one recipe homemade taco seasoning), one packet of ranch seasoning (or one recipe homemade ranch seasoning), and 2 cups water. Stir to combine.

Turn the heat up to medium-high and place a lid on top. Allow the soup to come up to a boil. Once boiling, give it a stir, turn the heat down to medium-low, and let the soup simmer for 15 minutes, stirring occasionally.

Taste the soup and adjust the seasonings to your liking (I did not add anything additional).

Serve the soup hot with your favorite toppings! (shown: tortilla chips, cilantro, and sour cream)

More Easy Soup Recipes

Tomato Herb Soup

$2.62 recipe / $0.52 serving

Easy Rosemary Garlic White Bean Soup

$2.49 recipe / $0.62 serving

Chicken Noodle Soup

$9.10 recipe / $1.14 serving

Easy Dumpling Soup

$2.98 RECIPE / $1.49 SERVING

The post Taco Soup appeared first on Budget Bytes.

Easy CHICKEN SALADS

Boneless, skinless chicken breast is one of the best, budget-friendly sources of protein available at the supermarket. And since chicken breasts are great served hot or cold, they’re a meal prep mainstay! Picking up a store-bought rotisserie chicken is a simple, time-saving way to eat a meal without spending all night at the stove. Here are three classic chicken salad recipes that transform chicken into a satisfying meal in just 15 minutes: 

Chicken Salad with Apples

This chicken salad is packed with sweet and crunchy apples, tart dried cranberries, and a light and creamy homemade dressing.

4.85 from 20 votes

$10.35 recipe / $2.59 serving Get the Recipe

This Chicken Salad with Apples and cranberries is such a classic way to serve chicken. It makes a perfect lunch, or light and easy dinner. It’s easy to prepare, super filling, and the perfect cold meal. It’s full of different textures and flavors, and is easy to switch up depending on your taste!

Broccoli Cheddar Chicken Salad

This chunky chopped Broccoli Cheddar Chicken Salad is a great fresh salad that can be eaten on its own or turned into several different easy lunch ideas!

4.88 from 24 votes

$4.84 recipe / $1.61 serving Get the Recipe

Broccoli is a lot like chicken breast. It’s filling, versatile, and can be prepared and served in so many ways! Next time you have some fresh broccoli on hand, you’ve got to try out this Broccoli Cheddar Chicken Salad! It’s so good, you’ll be singing broccoli’s praises as you devour every last bite. 

Crunchy Kale and Chicken Salad

This Crunchy Kale and Chicken Salad is full of flavor, texture, and a tangy-sweet homemade dressing. It's perfect for your weekly meal prep!

4.94 from 15 votes

$6.19 recipe / $1.55 serving Get the Recipe

Kale is super yummy on its own, but pairing it with a ton of other flavors and ingredients as we do in this Crunchy Kale and Chicken Salad is a great way to turn it into a satisfying meal! That being said, if you’re not a fan of kale, you can swap it with whatever crunchy green you like best. This recipe also includes a wonderfully easy honey mustard vinaigrette that will amp up the flavor of almost any salad in your arsenal. 

Easy SKILLET and BAKED CHICKEN recipes

Cooking chicken breast on the stovetop or in the oven is an excellent way to get dinner on the table in around 30 minutes. They thaw and cook quickly. And since almost everything is good with chicken, it’s the easiest choice to pair with whatever other ingredients you have on hand. Check out these easy chicken dinners to shake up your weekly meal plan: 

Creamy Pesto Chicken

Creamy pesto chicken is a fast, easy, and impressive main dish for dinner, whether you just want to treat yourself or impress guests!

4.92 from 59 votes

$10.70 recipe / $2.68 serving Get the Recipe

You can put pesto on just about anything, but it is particularly delicious with chicken breast! This Creamy Pesto Chicken has a super lush, decadent sauce, and you won’t want to waste a single drop! Make sure to serve it with garlic bread, or spoon it over pasta or rice to soak it all up.

Easy Pesto Chicken and Vegetables

This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!

4.84 from 24 votes

$11.07 recipe / $2.77 serving Get the Recipe

Pesto is a super versatile ingredient and makes a great sauce for more than just pasta! So add a dollop to your next stir fry! This Easy Pesto Chicken and Vegetables is a lighter dish, but is absolutely bursting with flavor. Since the variety of vegetables you can add to this recipe is nearly endless, it’s the perfect way to clean out the fridge!

Easy Lemon Pepper Chicken

These Easy Lemon Pepper Chicken Breasts are so tender and juicy, and you'll want to spoon that delicious pan sauce over EVERYTHING. 

5 from 36 votes

$7.58 recipe / $1.90 serving Get the Recipe

The best way to keep chicken breast feeling fresh in your dinner rotation is to pair it with punchy ingredients, like lemon, to really make it shine. The best part about this Easy Lemon Pepper Chicken? There’s no need for fresh lemons! Instead, we use budget-friendly alternatives that are easier to always have on hand.

BBQ Cheddar Baked Chicken

Forget boring or bland baked chicken breasts, this BBQ Cheddar Baked Chicken is going to be the star of your dinner plate.

5 from 9 votes

$8.89 recipe / $2.22 serving Get the Recipe

Want to talk about an iconic chicken dinner recipe? It’s this BBQ Cheddar Baked Chicken. There’s absolutely no better, easier way to serve up chicken breast baked in the oven than smothering it in your favorite barbeque sauce and cheddar cheese. Sending it on a trip to the oven ensures it gets sticky, caramelized, and decadent.

ONE-POT chicken recipes

Cooking one-pot meals is “like riding a bike.” Once you learn how to make them, they really are that easy. Here are a few of our most popular one-pot recipes with chicken breast: 

One Pot Creamy Cajun Chicken Pasta

Cook a complete dinner in one pot with this Creamy Cajun Chicken Pasta, using mostly pantry-stable items. Perfect for busy weeknights! 

4.68 from 293 votes

$9.41 recipe / $2.35 serving Get the Recipe

If there was a Budget Bytes Recipe Hall of Fame, this One-Pot Creamy Cajun Chicken Pasta would absolutely be one of them! This fantastic recipe unites our foolproof one-pot methods with classic Cajun spices. The heat level of this dish is very moderate, so it’s approachable for everyone, but feel free to kick it up a notch if that’s what you like! 

One Pot Creamy Pesto Chicken Pasta

This super lush and Creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes! 

4.83 from 153 votes

$10.41 recipe / $2.60 serving Get the Recipe

One of our go-to ways to cook chicken breast is simmering it in a creamy, decadent pesto sauce. Add whatever veggies we have on hand to round it out into a full meal. Since serving it with pasta is an obvious choice, we might as well cook it in one pot! While this One-Pot Creamy Pesto Chicken Pasta won’t do the dishes for you, but it really helps!

One Pot Teriyaki Chicken and Rice

This One Pot Teriyaki Chicken and Rice is an easy and satisfying meal that the whole family will love. It also meal preps well for lunches all week! 

4.49 from 39 votes

$6.26 recipe / $1.57 serving Get the Recipe

This Asian-inspired One-Pot Teriyaki Chicken and Rice is packed with veggies but requires very little chopping. The leftovers are also amazing, which makes it an easy choice for meal prep. Don’t be deterred if you’re a rice-cooking novice, you can always prepare the rice in a separate pot! 

no winner-winner chicken dinner?

We have tons more to peruse! Here are some of our MOST POPULAR quick chicken recipes:

Sweet and Spicy Glazed Chicken Thighs

$4.83 recipe / $1.21 serving

Creamy Salsa Chicken Skillet

$8.55 recipe / $2.14 serving

Monterey Chicken Skillet

$8.11 recipe / $2.03 serving

Creamy Chicken and Spinach Quesadillas

$6.31 recipe / $1.58 serving

The post Quick & Easy Chicken Breast Recipes appeared first on Budget Bytes.

This quick and easy Beer Cheese Dip recipe combines two casual party staples (Beer! Cheese!) into one creamy, decadent cheese dip. This ooey-gooey melted cheese appetizer is similar to queso. But the Cheddar cheese we use gives it a sharp, slightly-tangy flavor that makes it really unique (in a good way!). This funky twist on fondue is the perfect thing to serve up the next time you want to impress without the stress. 

WHAT IS BEER CHEESE?

CHEESE OPTIONS

BEER OPTIONS

DOES BEER CHEESE CONTAIN ALCOHOL?

eat it fresh & keep it warm

This recipe is best eaten right after it’s prepared. The leftovers probably won’t stay as smooth and creamy, so I’d suggest reducing the serving size of the recipe to avoid wasted ingredients.

serving suggestions

Serve this decadent dip with an assortment of pretzels and crackers, apple slices, or a vegetable party tray. Our Beer Bread and Easy Soda Bread are also great vehicles for this cheese sauce!

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Beer Cheese Dip

Looking for a melted cheese appetizer that's sure to be the hit of the party? You'll love the unique taste cheddar gives this Beer Cheese Dip!

Course Appetizer, Dip, Side Dish

Cuisine American, German

Total Cost $3.95 RECIPE / $0.66 SERVING

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 1/3 cup each

Calories 210kcal

Author Marion – Budget Bytes

Equipment

• Liquid Measuring Cup
• Whisk
• Box Grater

Ingredients

• 1 cup beer $0.92
• 1 Tbsp warm water $0.00
• 1 Tbsp cornstarch $0.03
• 2 oz. cream cheese $0.44
• 2 cups sharp cheddar cheese, shredded $2.49
• 1 tsp Worcestershire sauce $0.02
• 1 tsp Dijon mustard $0.03
• 1/2 tsp salt $0.01
• 1/2 tsp black pepper $0.01

Instructions

• Heat the beer in a saucepan on medium-high heat. While the beer heating up, whisk together the cornstarch and warm water in a small bowl to make a slurry.
• Once the beer comes to a rolling boil, let it continue to boil for about 5 minutes. Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Allow the beer to come back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.
• Turn the heat down to low. Cut the cream cheese into chunks, then whisk it into the beer until fully melted.
• Add the shredded cheese a handful at a time, continuing to whisk until the cheese is fully melted before adding more.
• Whisk in the Worcestershire sauce, Dijon mustard, salt, and pepper. Taste the cheese dip and adjust the salt or other seasonings to your liking.
• Cover the cheese dip and keep the pot sitting over low heat so it stays warm and melted (or transfer it to a small chafing dish, crockpot, or electric fondue pot). Stir the cheese dip occasionally to prevent a thick skin from forming on the surface.

See how we calculate recipe costs here.

Nutrition

Serving: 0.33cup | Calories: 210kcal | Carbohydrates: 4g | Protein: 10g | Fat: 16g | Sodium: 494mg | Fiber: 0.1g

How to Make beer cheese dip – Step by Step Photos

Heat 1 cup (8 oz.) of beer in a saucepan over medium-high heat. Once the beer comes to a rolling boil, let it boil for about 5 minutes. While the beer heating up, combine 1 tablespoon of cornstarch and 1 tablespoon of warm water in a small bowl.

Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Bring the beer back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.

Turn the heat down to low. Cut 2 ounces of cream cheese into chunks, and then whisk them into the beer until fully melted.

Add 2 cups of shredded cheese to the saucepot a handful at a time. Continue whisking after each addition until all the cheese has melted before adding the next handful.

Add 1 teaspoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk to combine. Taste the cheese dip and adjust the salt or other seasonings to your liking. 

Cover the cheese dip and keep it over low heat so it stays warm and melted. You could also transfer it to a small chafing dish, crockpot, or electric fondue pot. Stir it occasionally to prevent a thick skin from forming on the surface of the cheese sauce. 

There’s nothing quite like a vat of melted cheese and a soft pretzel as big as your face, amirite?! ~ Marion :)

The post Beer Cheese Dip appeared first on Budget Bytes.

Looking for a way to use that random can of beer hanging out in the back of the fridge? Transform it into a loaf of deliciously-cheesy Beer Bread! Thanks to the beer, this super-easy quick bread recipe still delivers on the classic, yeasty flavor of a long-fermented loaf, but comes together in a fraction of the time. Best of all, there’s no kneading required.

WHAT IS BEER BREAD?

Beer Bread is a type of “quick bread” that uses the flavor and carbonation in beer to create a fluffy, buttery, tangy loaf in just an hour. Unlike most homemade bread recipes, this one doesn’t require any kneading, resting time, or additional yeast. We also included some shredded cheddar cheese to make our loaf extra rich and flavorful! 

BEST BEERS FOR BEER BREAD

HOW TO STORE LEFTOVERS

Once fully cooled, wrap the loaf in plastic wrap or aluminum foil. Store the bread in the pantry or on the counter (for 1-2 days) or in the fridge (for 4-5 days). This bread also freezes beautifully. Tightly wrap the loaf in a layer of plastic wrap and aluminum foil and freeze for up to 3 months.

serving suggestions

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Beer Bread

Transform a can of beer into a tasty loaf of Beer Bread! This easy, no-knead bread recipe is packed with flavor and only takes an hour.

Course Bread, Easy, Side Dish

Cuisine American, German

Total Cost $2.35 RECIPE / $0.29 SERVING

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 8 1 slice each

Calories 269kcal

Author Marion – Budget Bytes

Equipment

• Liquid Measuring Cup
• Mixing Bowls
• Metal Loaf Pan

Ingredients

• 3 cups all-purpose flour $0.30
• 1 Tbsp sugar $0.06
• 1 Tbsp baking powder $0.12
• 2 tsp salt $0.04
• 1/2 cup shredded sharp cheddar cheese* $0.62
• 4 Tbsp butter, divided** $1.20
• 12 oz. beer (one regular-sized can) $0.92

Instructions

• Preheat the oven to 375℉. In a large bowl, combine the flour, sugar, baking powder, salt, and shredded cheese. Mix well.
• Melt the butter in a small sauce pot. Use a pastry brush to coat the inside of a 9×5 loaf pan with butter. Set the remaining butter aside.
• Add the beer to the flour mixture and stir until a thick batter forms. Transfer the batter to the prepared bread pan, making sure to spread it out evenly inside the bread pan.
• Pour the rest of the melted butter on top of the bread dough.
• Bake the bread for 45-50 minutes, or until deeply golden brown on top.
• Once slightly cool (about 10 minutes), run a butter knife around the inside edge of the pan gently to loosen the edges, and then turn the bread onto a cutting board to slice and serve.

See how we calculate recipe costs here.

Notes

* or Parmesan cheese
** If using unsalted butter, you may want to add an additional ¼ teaspoon of salt with the rest of the dry ingredients or sprinkle the same amount on top of the loaf just before baking.

Nutrition

Serving: 1slice | Calories: 269kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Sodium: 834mg | Fiber: 1g

How to Make BEER BREAD – Step by Step Photos

Preheat the oven to 375℉. In a large bowl, combine 3 cups of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of baking powder, 2 teaspoons of salt, and 1/2 cup of shredded cheese.

Melt 4 tablespoons of butter in a small sauce pot or skillet. Use a pastry brush to coat the inside of a 9×5″ loaf pan with about 1/2 tablespoon of the melted butter. Set the rest of the butter aside.

Pour 12 oz. (1 1/2 cups) of beer into the flour mixture. Mix until a thick batter forms and no clumps of dry ingredients remain. Transfer the batter to the prepared loaf pan, making sure to spread it out evenly. Tap it on the counter a few times to help eliminate any air pockets.

Pour the rest of the melted butter (about 3 1/2 tablespoons) on top of the bread dough. 

Bake the beer bread for 45-50 minutes, or until the top is evenly golden brown and crispy. Let the bread cool slightly (about 10 minutes) in the loaf pan. Run a butter knife around the inside edge of the pan to loosen the edges, then flip the bread out onto a cutting board to slice and serve.

As one of my favorite TikTok creators (@tanaradoublechocolate) would say: “It ain’t gonna slide down easy if it ain’t cheesy!” Hope y’all love this Easy Beer Bread as much as we do! ~Marion :)

MORE NO-KNEAD BREAD RECIPES

No-Knead Focaccia Rolls

$1.20 recipe / $0.10 serving

No-Knead Bread

$0.33 per loaf

No-Knead Ciabatta

$0.42 recipe / $0.11 serving

No Knead English Muffin Bread

$0.71 recipe / $0.06 per slice

The post Beer Bread appeared first on Budget Bytes.

Sweet and savory Puerto Rican-Style Picadillo is a ground beef stew that’s so ridiculously delicious it brings table talk to a complete stop because everyone’s too busy stuffing their face. This beef picadillo recipe is budget-friendly, comes together quickly, and is incredibly versatile. I don’t know any other way to say it: You. Need. To. Make. Picadillo.

What Is Picadillo?

Picadillo is a traditional sweet and savory Latin dish usually made with ground beef stewed in tomato sauce. In Puerto Rico, we cook it in a hearty tomato-based sauce with sofrito, adobo, olives, raisins, and sometimes diced potatoes. To the uninitiated, pairing raisins with beef sounds like blasphemy. But I promise you, IT WORKS.

What You’ll Need

What TO Serve With Picadillo

This sweet and savory ground-beef stew is a weeknight staple at my house because I can eat it as is, or served over rice and mashed potatoes. I can also stuff it into an empanada, a burrito, or a lettuce wrap. I’ve even added it to marinara for Puerto Rican-style spaghetti. Picadillo is all-purpose!

How To Store Picadillo

This is one of those recipes that tastes even better the next day. (I love those recipes.) Store cooled Picadillo in an airtight container with plastic film or wax paper directly on the surface. It keeps in the fridge for up to 5 days and in the freezer for up to 3 months. Thaw frozen Picadillo overnight in the refrigerator, then warm it in a pan set over medium heat or microwave it until steaming.

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Picadillo

Sweet, savory Puerto Rican-style Picadillo is a tomato-based ground beef stew that's ridiculously delicious, versatile, and ready in thirty.

Course Dinner, Lunch

Cuisine Latin, Puerto Rican

Total Cost ($11.44 recipe / $1.43 serving)

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 8 cups

Calories 212kcal

Author Monti – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

• 1 1/2 Tbsp olive oil $0.06
• 1 yellow onion, small dice $0.42
• 1 red bell pepper, small dice $1.59
• 1 Tbsp tablespoon garlic, minced $0.14
• 1 lb ground beef (80/20) $5.49
• 1 tsp coarse salt* $0.04
• 1 1/2 tsp sazón* (1 packet) $0.17
• 1 tsp adobo* $0.04
• 1/2 cup sofrito $0.72
• 1/2 cup sliced pimento-stuffed green olives * $0.66
• 1/4 cup raisins $0.87
• 1/2 Tbsp white vinegar $0.04
• 15 oz tomato sauce $1.00
• 2 bay leaves $0.20
• 1/4 cup water $0.00

Instructions

• Place a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the onions and peppers to the pan and cook until the onions are transparent.
• Add the garlic to the pan and cook until fragrant.
• Add the beef to the pan and sprinkle with salt, sazón, and adobo. As the beef browns, break up big chunks with your spoon.
• When the beef has browned, add the sofrito and cook, stirring constantly, until fragrant, about 2 minutes.
• Add the olives, raisins, white vinegar, tomato sauce, bay leaves, and water. Continue to cook, occasionally stirring, for 10 minutes. Take the pan off the heat and allow it cool.

See how we calculate recipe costs here.

Notes

*If using fine salt, lower to 1/2 teaspoon.

*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use the following:

1/4 teaspoon of garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 teaspoon ground annatto
1/8 teaspoon turmeric
1/8 teaspoon ground oregano

*If you cannot source Adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.

2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric

*Pimento-stuffed green olives are also known as Spanish Olives or Manzanilla Olives.

Nutrition

Serving: 1cup | Calories: 212kcal | Carbohydrates: 7g | Protein: 11g | Fat: 16g | Sodium: 491mg | Fiber: 1g

How to Make Picadillo – Step by Step Photos

Place a large saute pan over medium-high heat and add 1 1/2 tablespoons of olive oil. When the oil is hot, add 1 diced onion and 1 diced red bell pepper to the pan and cook until the onions are transparent.

Add 1 tablespoon of minced garlic to the pan and cook until fragrant.

Add the pound of ground beef to the pan and sprinkle with 1 teaspoon coarse salt, 1 and 1/2 teaspoons sazón, and 1 teaspoon adobo. As the beef browns, break up big chunks with your spoon.

When the beef has browned, add the 1/2 cup sofrito and cook, stirring constantly, until fragrant, about 2 minutes. Break up any remaining chunks of ground beef.

Add the 1/2 cup olives, 1/4 cup raisins, 1/2 tablespoon white vinegar, 15 ounces tomato sauce, 2 bay leaves, and 1/4 cup water.

Continue to cook, occasionally stirring, for 10 minutes. Take the pan off the heat and allow the Picadillo to cool slightly before serving. Tell me how long it takes for everyone to start talking again!

More Easy One-Pot Recipes

Tomato Spinach One Pot Pasta

One Pot Pastalaya

One Pot Teriyaki Chicken and Rice

The post Picadillo appeared first on Budget Bytes.

The perfect meal for a hectic week is this super tasty and supremely easy blistered green bean rice bowl dressed with a perfect soft-boiled egg and chili crisp. It’s one of my favorite weekday meals because it comes together effortlessly in about thirty minutes. The combination of blistered green beans and spicy chili crisp is so good, you end up craving it!

What You’ll Need

The beauty of this blistered green bean rice bowl recipe is that you can substitute any ingredient with what you have on hand. You’re literally a half hour away from what’s sure to become one of your favorite weeknight meals!

• Chili Crisp– this oil-based Chinese condiment is brimming with spicy and crunchy ingredients like fried garlic, scallions, Sichuan peppercorns, and chiles. A few teaspoons add texture and heat, but more importantly, make the blandest ingredients lip-smackingly good. Substitute it with your favorite hot sauce.
• Rice – Any kind of rice will do, just make sure to adjust the liquid ratio and cook time. Sub the rice with your favorite grain or cauliflower rice. Just follow the cooking directions on the package.
• Green Beans – are a perfect vehicle for chili crisp and add texture and a wallop of nutrition. Substitute green beans with asparagus, broccoli, cauliflower, or chickpeas. If you don’t mind losing out on texture, sub the green beans with wilted kale, spinach, sliced peppers, or mushrooms.
• Cooking Oil– Oil helps flavor green beans by blistering them quickly and creating char. Use your favorite cooking oil, but steer clear of olive oil and butter; you need a fat that can withstand high heat without burning. 
• Eggs – Feel free to make the egg however you prefer but keep in mind that a soft-boiled egg’s yolk helps create a sauce. Check out our tutorial on How To Make Perfect Soft-Boiled Eggs. If you want to hard-boil the egg or skip it altogether, add a little butter to the rice to prevent a dry bite.

How To Meal Prep Blistered Green Bean Rice Bowls

Blistered green bean rice bowls meal prep beautifully because there are just a few ingredients and only a handful of steps. This recipe is for two servings, so if you want to make enough for the week double or triple it. Simply portion the rice in an airtight container, top it with green beans, add the egg, and then season with chili crisp.

How To Store Leftovers

You can refrigerate leftovers, for up to 2 days in an airtight container. To reheat, sprinkle the rice with 1/4 teaspoon of water, and microwave it until steaming. Though the rice and green beans both freeze well, I don’t recommend freezing soft-boiled eggs.

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Blistered Green Bean Rice Bowl

The perfect meal for a hectic week is this easy and tasty blistered green bean rice bowl with spicy chili crisp and saucy soft-boiled egg.

Course Dinner, Lunch

Cuisine American, Asian

Total Cost ($3.42 recipe / $1.71 serving)

Prep Time 5 minutes

Cook Time 15 minutes

Resting Time 10 minutes

Total Time 30 minutes

Servings 2 bowls

Calories 665kcal

Author Monti – Budget Bytes

Ingredients

• 1 1/3 cup water $0.00
• 1 cup long grain rice, rinsed until the water runs clear $0.30
• 2 Tbsp salted butter $0.30
• 2 Tbsp cooking oil $0.08
• 8 oz fresh green beans, trimmed, rinsed, and dried $1.99
• 1/4 tsp salt $0.01
• 1/8 tsp black pepper $0.01
• 2 eggs $0.53
• 2 tsp chili crisp $0.20

Instructions

• In a small heavy-bottomed pot set over medium high heat, bring the water to a boil. Then add the rice and the butter.
• Once the water returns to a boil and steam vents begin to appear on the surface of the rice, cover the pot and reduce the heat to medium-low. Do not uncover the rice as it simmers.
• While the rice cooks, soft boil two eggs in a small pot. Bring an inch of water to a boil, add the eggs straight from the fridge, lower the heat, cover the pot, and simmer the eggs for 6 minutes. Remove the eggs from the hot water and run them under cold water to stop them from cooking any further.
• Set a large skillet over medium-high heat. Add the oil and then the green beans. Sprinkle salt and pepper over the green beans, give the beans a few good stirs, then let them brown on one side without moving, about 4 to 5 minutes. Once browned remove them from the heat, and set aside.
• When the rice is done, take it off the heat and let it sit, covered, for ten additional minutes. Then uncover it and fluff it.
• To serve, divide the rice between two bowls. Top each mound of rice with half the blistered green beans and half the chili crisp. Peel the eggs, slice them down the middle lengthwise, and garnish each bowl with an egg. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 665kcal | Carbohydrates: 83g | Protein: 14g | Fat: 30g | Sodium: 530mg | Fiber: 4g

How to Make Blistered Green Bean Rice Bowl- Step by Step Photos

In a small heavy-bottomed pot set over medium-high heat, bring the 1 1/3 cups of water to a boil. Then add 1 cup of rice and 2 tablespoons of butter.

Once the water returns to a boil and steam vents begin to appear on the surface of the rice, cover the pot and reduce the heat to medium-low. Cook for fifteen minutes. Do not uncover the rice as it simmers.

While the rice cooks, soft boil two eggs in a small pot. Bring an inch of water to a boil, add the eggs straight from the fridge, lower the heat, cover the pot, and simmer the eggs for 6 minutes. Remove the eggs from the hot water and run them under cold water to stop them from cooking any further.

Set a large skillet over medium-high heat. Add the 2 tablespoons of oil and 8 ounces of green beans. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon over the green beans, give the beans a few good stirs, then let them brown on one side for about 4 to 5 minutes without moving them. Once browned, remove them from the heat, and set aside.

When the rice is done, take it off the heat and let it sit, covered, for ten additional minutes. Then uncover it and fluff it.

To serve, divide the rice between two bowls. Top each mound of rice with half of the blistered green beans and chili crisp. Peel the eggs, slice them down the middle lengthwise, and garnish each bowl with an egg. Dig in!

The post Blistered Green Bean Rice Bowl appeared first on Budget Bytes.

Our original 5-Minute Nacho Cheese Sauce has been a reader favorite for years, but the traditional cheese sauce method using a flour and butter roux can be a bit tricky for new cooks. But everyone deserves to have a ooey-gooey cheese sauce, even if you’re new in the kitchen. 😉 So here’s a super simple no-roux nacho cheese sauce that only requires a few simple ingredients and is guaranteed to bee smooth and delicious every time. Promise!

The Science of Cheese Sauces

Cheese sauces can be tricky for new cooks because the fat in cheese and the water in milk tend to repel each other, making it difficult for them to melt together into a smooth sauce. To get around this oil and water conundrum you can do two things: use an emulsifier (a molecule that attracts both water and oil) or use a milk product with very little water content so the fat isn’t repelled.

Traditional cheese sauces use a mix of flour and butter that act as the emulsifier, but this technique can be a little tricky. For this nacho cheese sauce recipe, we just eliminate most of the water to begin with by using evaporated milk instead of whole milk. The fat and proteins in the evaporated milk combine seamlessly with the fat in the cheese, making a smooth and creamy sauce with no special tricks needed!

Do I Have to Use Evaporated Milk?

The low water content of the evaporated milk is what allows the cheese to melt into the sauce smoothly without using an emulsifier. Another low-water option to use in place of the evaporated milk is heavy cream, although that will create an extremely rich cheese sauce. Regular milk is far too watery and will not work for the method presented below. Instead, in order to make nacho cheese with milk you’ll need to use the technique used in our 5-Minute Nacho Cheese Sauce.

What Kind of Cheese Is Best for Nacho Cheese

Sharp cheddar gets my vote for nacho cheese. It melts smoothly without being stringy, while having a nice flavorful punch. You can use mild or medium cheddar if you prefer, but the flavor will be a bit blander. Monterey jack and pepper jack also melt really well into sauces and make a great white nacho cheese sauce.

And ALWAYS buy block cheese and shred it yourself for cheese sauces rather than buying pre-shredded cheese, which is coated in anti-caking agents and will not melt as smoothly.

How to Serve Nacho Cheese

On nachos, of course! But you can also use this thick and smooth cheese sauce on many other dishes. Dry pouring it over vegetables (like broccoli or asparagus), bowl meals, mashed, roasted, or baked potatoes, or even pasta for a quick mac and cheese dupe!

Can It Be Reheated?

One of the other benefits of using evaporated milk is that it makes this cheese sauce very stable. This sauce reheats well over low heat without separating (just don’t over heat it or the cheese will break!). You can also keep it warm for parties using the low setting on a slow cooker.

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Easy Nacho Cheese

This easy no-roux nacho cheese sauce recipe is smooth, melty, and absolutely fool-proof. Great for nachos, vegetables, and more!

Course Appetizer

Cuisine American

Total Cost $3.62 recipe / $0.45 serving

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 8 ¼ cup each

Calories 160kcal

Author Beth – Budget Bytes

Equipment

• Grater

Ingredients

• 8 oz. sharp cheddar $2.49
• 1 cup evaporated milk $1.00
• 1/4 tsp chili powder $0.02
• 1 Tbsp pickled jalapeño brine (optional) $0.10
• 1/8 tsp salt $0.01

Instructions

• Shred the cheddar cheese.
• Add the evaporated milk and chili powder to a sauce pot and heat over medium. Allow the evaporated milk to come up to a simmer.
• Reduce the heat to low and start adding the shredded cheese, one handful at a time, stirring it in until fully melted before adding another handful. Continue until all of the cheese has been melted into the sauce.
• Add the pickled jalapeño brine and stir to combine. Give the nacho cheese a taste and add a pinch of salt, if needed. Enjoy the cheese poured over your favorite foods!

See how we calculate recipe costs here.

Nutrition

Serving: 0.25cup | Calories: 160kcal | Carbohydrates: 4g | Protein: 9g | Fat: 12g | Sodium: 284mg | Fiber: 0.02g

How to Make Nacho Cheese – Step by Step Photos

Start by shredding an 8 oz. block of sharp cheddar cheese. Using block cheese that you shred yourself instead of pre-shredded cheese makes a much better sauce.

Add one cup of evaporated milk to a sauce pot along with ¼ tsp chili powder. Heat and stir over medium-high until it comes to a simmer.

When it reaches a simmer, turn the heat down to low. Begin adding the shredded cheese, one handful at a time, stirring it in until completely melted before adding the next handful.

Continue adding cheese until it has all been added to the sauce. Finally, stir in 1 Tbsp brine from pickled jalapeños. Give the cheese a taste and add a pinch of salt, if needed.

Pour your nacho cheese sauce over a plate of chips, your favorite vegetables, or just about anything. Cheese makes everything better. :P

The post Easy Nacho Cheese appeared first on Budget Bytes.

Sometimes recipes surprise me. The concept for this southwest tofu scramble had been in the back of my head for a while, but I kept putting it off because, to be honest, it didn’t sound very exciting. But then I finally tried it this weekend I was pretty blown away by how good it tasted despite being incredible fast to make. And then when I realized how many different ways you could serve it, this tofu scramble instantly became a new favorite. 🙌

What is a Tofu Scramble?

If you’re a tofu newbie, a tofu scramble is simply crumbled tofu that looks a bit like scrambled eggs (but vegan!) and has whatever flavorful add-ins you like. The best part about this scramble is that you don’t have to press the tofu like you do with many other tofu recipes, so the overall process is super fast from start to finish. Today we went with a simple southwest flavor profile for the seasonings and add-ins, but you can switch it up to include whatever you want!

What Else Can I Add?

This easy tofu scramble is just begging to be customized with whatever leftovers you might have in your fridge. Try adding some jalapeño, fresh or pickled onion, maybe some black beans, diced bell pepper or zucchini, or even avocado. The sky’s the limit!

How to Serve Tofu Scramble

My favorite thing about this tofu scramble is all the different ways you can serve it. You can serve it on a plate with traditional breakfast sides (as you would scrambled eggs), serve it over toast, roll it up into a tortilla with cheese for a breakfast burrito, or serve it over tortilla chips like nachos! The nachos were my absolute favorite. I couldn’t stop eating them after the photo shoot. 😆

Storing Leftovers

The leftovers of this tofu scramble hold up pretty well, so if you’re cooking just for yourself you’ll definitely have a little leftover for you next meal or two! Just pop the tofu scramble into a resealable food storage container and refrigerate until ready to eat. You can reheat it quickly in the microwave,

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Southwest Tofu Scramble

This southwest tofu scramble is a super fast and filling meal that easy to customize and can be served several different ways.

Course Breakfast, Brunch, Lunch

Cuisine American

Total Cost $3.61 recipe / $1.20 serving

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 3 about 1 cup each

Calories 176kcal

Author Beth – Budget Bytes

Ingredients

• 14 oz. firm tofu 2.29
• 1 tsp turmeric (optional for color) $0.10
• 1/2 tsp ground cumin $0.05
• 1/4 tsp chili powder $0.02
• 1/4 tsp garlic powder $0.02
• 1/2 tsp salt $0.02
• 1/4 tsp freshly cracked pepper $0.02
• 1 Tbsp cooking oil $0.04
• 1 10oz. can diced tomatoes with green chiles $0.85
• 2 green onions, sliced $0.20

Instructions

• Remove the tofu from the package and drain the excess liquid (no need to press the tofu). Place the tofu in a bowl and use your hands to break it into crumbles.
• In a small bowl, combine the turmeric, cumin, chili powder, garlic powder, salt, and pepper.
• Sprinkle the spice mix over the crumbled tofu and then gently stir until the tofu is evenly coated in spices.
• Heat a large non-stick skillet over medium heat. Add the cooking oil to the skillet, swirl to coat the surface, then add the tofu.
• Cook the tofu for about five minutes, stirring occasionally, or until heated through. The color of the turmeric will brighten as it cooks.
• Drain the canned tomatoes well, then add them to the skillet. Stir to combine, then cook another five minutes or until heated through.
• Taste the tofu and adjust the seasonings to your liking. Sprinkle the sliced green onions over top, then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 176kcal | Carbohydrates: 8g | Protein: 13g | Fat: 11g | Sodium: 407mg | Fiber: 3g

How to Make Southwest Tofu Scramble – Step by Step Photos

Drain one 14oz. package of firm or extra-firm tofu, then place it in a bowl and break it apart into crumbles with your hands. There is no need to press the tofu first.

In a small bowl, combine 1 tsp turmeric (optional for color), ½ tsp cumin, ¼ tsp chili powder, ¼ tsp garlic powder, ½ tsp salt, and ¼ tsp freshly cracked pepper. Stir until the spices are evenly combined.

Sprinkle the seasoning over the crumbled tofu.

Gently stir the tofu until it is evenly coated with seasoning. The color of the turmeric will not be very bright at this point, but the color will pop once heat is applied.

Heat one tablespoon of cooking oil in a non-stick skillet over medium heat. Once hot, add the tofu. Cook over medium heat, stirring occasionally, for about five minutes or until heated through.

Drain one 10oz. can of diced tomatoes with green chiles, then add it to the skillet with the tofu.

Stir and cook the tomatoes and tofu until heated through and any excess liquid has evaporated. Top with sliced fresh green onions and serve!

My favorite way to eat this tofu scramble is on tortilla chips with a little shredded cheese on top. 😋

YUM!

More Tofu Recipes

Peanut Tofu

$6.74 recipe / $1.69 serving

Honey Sriracha Tofu

$2.64 recipe / $0.66 serving

BBQ Tofu Sliders

$4.33 recipe / $1.44 serving

Mango Coconut Tofu Bowls

$8.21 recipe / $2.05 serving

The post Southwest Tofu Scramble appeared first on Budget Bytes.

This creamy, spicy crab dip is so good you’ll be pushing a cracker into the corners of your serving dish to scoop up the last schmear. At least that’s what Beth and I did when we annihilated it in the Budget Bytes Kitchen (In the name of research, of course, 😂 ). It’s so easy that it comes together in three steps. And you can serve it hot or cold! Get ready for your new favorite thing to bring to the party.

What You’ll Need

This crab dip comes together in ten minutes. You should chill it before serving to thicken the cream cheese base, but you don’t have to if you’re low on time. Just serve it in a container set over ice. You can also bake it for a few minutes if you prefer to serve it hot.

Crab Meat – the real stuff is expensive, so we used imitation crab meat, and the results were divine. Choose your own adventure, but my money’s on the fish forgery. If you use real crab, drain it well, or your dip will end up runny.

Cream Cheese – acts like a binder and helps keep everything together. It also thickens the consistency of your dip.

Sour cream – adds an undeniable tang and smooth mouth feel.

Cheddar Cheese – the shreds will add texture and a sharp, earthy flavor.

Old Bay Seasoning – this blend of celery salt, red and black pepper, mustard powder, cayenne, and paprika adds a citrusy heat that doesn’t overpower the sweetness of the crab meat. You can substitute it with Cajun seasoning or Crab Boil seasoning.

Garlic Powder – raw garlic has a robust flavor that takes over a crab dip. Instead, use garlic powder which has mellow, roasted notes.

Hot Sauce – adds a smoky heat. Use as much (or as little) as your heart desires. You can substitute hot sauce with red pepper flakes or cayenne.

Lemon Juice – you need this hit of acid to break through the fattiness of the cream cheese and sour cream. If you don’t have lemon, use any white vinegar.

Scallions -add a soft onion flavor, texture, and freshness. You can also garnish with chopped Italian parsley or finely chopped raw onion. Soak raw onion in cold water for a minute to decrease its sharpness.

Crackers, Toasted Bread, Chips, Raw Veggies – lean into plain or lightly flavored crackers, so they don’t overpower the crab. Toasted bread and chips should be sturdy so they don’t break when dipped. Sweet peppers, celery sticks, and carrots sticks are all easy and economical choices.

Do I Serve Crab Dip Hot or Cold?

You can do both! If you want to prepare a hot version, sprinkle an additional 1/4 cup of shredded cheddar over the top and then warm in a 350°F oven until the cheese has melted and the crab dip is bubbly—about fifteen minutes. To serve cold, chill it in the fridge for at least a half hour. If you’re low on time, place the crab dip container over a bed of ice and serve right away.

What Goes With Crab Dip?

Crackers, toasted bread, chips, and raw vegetables are the traditional items served with crab dip. But you can also use it as a spread on toast or chicken. Drizzle it on fried eggs or french fries. Try to stick with milder flavors that won’t overpower the sweetness of the crab.

How To Store Leftovers

Place leftovers in an air-tight container with plastic film or wax paper directly over the surface of the dip. Refrigerate for up to five days and freeze for up to 3 months. Thaw frozen crab dip in the refrigerator overnight. Reheat thawed crab dip that you’d like to serve hot in a 350°F oven.

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Crab Dip

This creamy, spicy crab dip is so good you'll be pushing a cracker into the corners of your serving dish to scoop up the last schmear! It comes together in three easy steps and you can serve it hot or cold.

Course Appetizer

Cuisine American

Total Cost ($5.07 recipe / $0.63 serving)

Prep Time 10 minutes

Servings 8 1/4 cup servings

Calories 109kcal

Author Monti – Budget Bytes

Ingredients

• 4 oz cream cheese, softened $1.10
• 1/4 cup sour cream $0.31
• 1 tsp Old Bay Seasoning $0.16
• 1 1/2 tsp lemon juice, freshly squeezed $0.39
• 2 tsp hot sauce $0.04
• 1/2 tsp garlic powder $0.04
• 2 green onions, sliced in 1/8th inch rounds $0.22
• 8 oz imitation crab, chopped $2.50
• 1/4 cup sharp cheddar cheese* , shredded $0.31

Instructions

• In a medium bowl, mix the cream cheese and sour cream until smooth.
• Mix in Old Bay Seasoning, lemon juice, hot sauce, garlic powder, and green onions.
• Mix in crab meat and cheddar cheese.
• Refrigerate for at least 30 minutes and serve.*

See how we calculate recipe costs here.

Notes

*Use 1/4 cup more shredded cheddar to melt on top of the dip if you are serving it hot

*If you are serving the crab dip hot, top it with an additional 1/4 cup of shredded cheddar cheese and warm it in a 350°F oven until the cheese has melted and the crab dip is bubbly, about fifteen minutes.

Nutrition

Serving: 0.25cup | Calories: 109kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Sodium: 256mg | Fiber: 0.4g

How to Make Crab Dip – Step by Step Photos

In a medium bowl, mix the 4 ounces of cream cheese and 1/4 cup of sour cream until smooth.

Mix in 1 1/2 teaspoons of Old Bay Seasoning, 1 1/2 teaspoons of fresh lemon juice, 2 teaspoons of hot sauce, 1/2 teaspoon of garlic powder, and 2 green onions sliced in 1/8th inch rounds (about 2 tablespoons).

Mix in 8 ounces of imitation crab and 1/4 cup of shredded cheddar cheese.

Refrigerate for at least 30 minutes and serve with crackers, bread, chips, or raw veggies. If you’re running low on time, place the serving dish over a bed of ice and serve right away. Get ready for this incredible crab dip to steal the show!

More Easy Dips

Spicy Chorizo Cheese Dip

Cranberry Cream Cheese Dip

Garlic Herb Whipped Cottage Cheese Dip

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The post Crab Dip appeared first on Budget Bytes.

Want to maximize your time AND money? Slow cookers and Crockpots are your friends. They will help you make big batches of soups, stews, and meats to stash in your freezer or eat all week. These slow cooker recipes will keep your fridge stocked with little effort. Get chopping and put those ingredients in your slow cooker and walk away! It is that simple.

easy slow cooker recipes

Using a slow cooker is a great place to start for beginners. These recipes are easy but not short on flavor.  Let the slow cooker do all the work so you can take all the credit!

Slow Cooker Spaghetti Sauce

Let the slow cooker do all the work for you when you make this big batch of freezer-friendly homemade spaghetti sauce.

4.87 from 45 votes

$4.40 recipe / $0.63 per cup Get the Recipe

Slow Cooker Spaghetti Sauce – What more could you ask for than throwing some ingredients in the slow cooker, forgetting about it for 8 hours, and returning to a rich, delicious homemade sauce? This marinara sauce can be divided into portions, frozen, and you’ll have delicious homemade pasta sauce on hand for quick busy weeknight dinners.

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork is an easy way to cook the most tender and juicy pork ever. It's great on tacos, sandwiches, burritos and more.

4.80 from 5 votes

$9.48 recipe / $1.19 serving Get the Recipe

Slow Cooker Pulled Pork – Something magical happens when you cook pork slowly. It turns into the most mouth-watering tender and juicy meat you’ve ever had. And meat this tender is good with everything, so if you make this Slow Cooker Pulled Pork on Sunday, you’ll have meat to last you all week.

Slow Cooker Cabbage and Sausage

Slow cooker cabbage and sausage is an easy, hands-free way to make a delicious, filling, and cozy meal. Perfect for meal prep!

4.32 from 16 votes

$7.80 recipe / $1.30 serving Get the Recipe

Slow Cooker Cabbage and Sausage – Cabbage and sausage cooked together in a slow cooker turns out tender and brothy (almost like a cabbage and sausage soup) and is delicious.

Slow Cooker Sesame Beef

This tender, rich, and flavorful Slow Cooker Sesame Beef is extremely versatile and only requires a few ingredients that can be found at most grocery stores. 

4.70 from 39 votes

$10.27 recipe / $1.71 serving Get the Recipe

Slow Cooker Sesame Beef – This Slow Cooker Sesame Beef uses only a few ingredients. This beef is ultra flavorful, so use it sparingly and combine it with other less expensive filling ingredients for delicious, budget-friendly meals.

Slow Cooker Hot Buttered Apples

Slow Cooker Hot Buttered Apples are an easy and versatile dessert that is perfect for using up your glut of autumn apples! 

4.90 from 19 votes

$5.10 recipe / $0.85 serving Get the Recipe

Slow Cooker Hot Buttered Apples – These slow-cooked apples are a lot like the filling for an apple pie and are very versatile. Serve them a la mode, spoon them over your pancakes, waffles, or oats, use them as a filling for a dessert “quesadilla,” or even serve them alongside pork chops.

SLOW COOKER BEEF RECIPES

Forget about that chewy and dry pot roast from your childhood. These slow-cooked beef recipes will get your tastebuds dancing! Plus, these big-batch recipes allow you to cook once and eat great all week.

Giant Slow Cooker Meatballs

As easy as 1-2-3, these Giant Slow Cooker Meatballs are a fun, easy, and effortless answer to weeknight dinner. 

4.92 from 12 votes

$8.00 recipe / $2.00 serving Get the Recipe

Giant Slow Cooker Meatballs – These meatballs are a fun way to change up a simple spaghetti dinner. They simmer away in marinara, the flavors blending into each other, creating a luxe-rich sauce for the spaghetti.

Slow Cooker Beef Stew

Use your slow cooker to make this incredible Beef Stew full of aromatic rosemary and garlic, fork-tender beef, and colorful vegetables.

4.84 from 164 votes

$14.08 recipe / $1.41 per cup Get the Recipe

Slow Cooker Beef Stew – This slow cooker beef stew is indulgent in all the best ways. Browning the meat before it goes into the slow cooker caramelizes the proteins and adds depth to the flavor you can’t get just by letting it boil away in the slow cooker.

Slow Cooker Meatball Subs

These Slow Cooker Meatball Subs are extra tender and flavorful thanks to a low and slow simmer in marinara sauce.

5 from 6 votes

$19.43 recipe / $2.43 each Get the Recipe

Slow Cooker Meatball Subs – These slow cooker meatball subs are incredibly tender, flavorful, and just all-around decadent, thanks to that low and slow simmer in marinara sauce. It’s magical!

Slow Cooker Hamburger Stew

This super easy Slow Cooker Hamburger Stew is simple, comforting food at its best. And the leftovers are even better the next day!

4.50 from 32 votes

$9.88 recipe / $1.65 serving Get the Recipe

Slow Cooker Hamburger Stew – This hamburger stew is similar to traditional beef stew but made with ground beef instead of stew meat. Using ground beef is less expensive than stew meat, and you get a little beef in every bite!

SLOW COOKER SOUP RECIPES

Let the slow cooker create the slow simmer that gives soups depth and deliciousness. Unlike their stovetop counterparts, these classic soup recipes are entirely hands-off.

Slow Cooker Chicken Tortilla Soup

This Slow Cooker Chicken Tortilla Soup offers a deep, comforting, smoky flavor with simple ingredients and minimal effort. 

4.90 from 49 votes

$9.79 recipe / $1.63 serving Get the Recipe

Slow Cooker Chicken Tortilla Soup – Like most slow cooker recipes, this Chicken Tortilla Soup is ridiculously easy and very forgiving. It’s a great meal to prepare when you know you can’t give your full attention to the stove.

Slow Cooker Chicken Noodle Soup

Slow cooker chicken noodle soup is an incredibly easy and soothing winter recipe that will fill you up and warm you from the inside out!

4.95 from 18 votes

$9.22 recipe / $1.15 serving Get the Recipe

Slow Cooker Chicken Noodle Soup – Homemade chicken noodle soup from scratch is one of our absolute favorite comfort foods. Not only is it effortless, but even the smell of it simmering away is soothing and gives hygge vibes.

Slow Cooker Black Bean Soup

Packed with vegetables, flavor, protein, and fiber, this ultra-flavorful and low-calorie Slow Cooker Black Bean Soup is an all around winner!

4.71 from 122 votes

$4.81 recipe / $0.79 serving Get the Recipe

Slow Cooker Black Bean Soup – This awesomely flavorful and easy slow cooker black bean soup practically makes itself. It’s vegan, super filling, high in fiber, protein, full of veggies, and costs nothing. Need we say more?

Easy Slow Cooker White Chicken Chili

The slow cooker does all the work with this easy, flavorful, and healthy white chicken chili. This "dump and go" dinner will become a family favorite!

4.82 from 125 votes

$10.23 recipe / $1.71 serving Get the Recipe

Slow Cooker White Chicken Chili – This is the perfect example of why people love slow cookers. You dump everything in the slow cooker, stir it, turn it on, and walk away. When you return, you have this hearty white bean chicken chili ready for topping with cheese and diving in with tortilla chips.

VEGETARIAN slow cooker RECIPES

Are you looking for more options for your meatless meals? These vegetarian slow cooker recipes will gather all the vegetable goodness in one pot!

Slow Cooker Vegetarian Lentil Chili

This Slow Cooker Vegetarian Lentil Chili makes a huge batch, is packed with flavor and nutrients, and can be made for only about 5 dollars! 

4.90 from 84 votes

$4.64 recipe / $0.77 serving Get the Recipe

Slow Cooker Vegetarian Lentil Chili – Make this chili your own with various toppings, and take advantage of this opportunity to use up some leftover vegetables from your fridge!

Slow Cooker Coconut Curry Lentils

Slow Cooker Coconut Curry Lentils are an easy, hands-off, fiber filled, freezer friendly vegan dinner. 

4.74 from 126 votes

$9.86 recipe / $0.99 serving Get the Recipe

Slow Cooker Coconut Curry Lentils – Slow cookers are fantastic because they’re primarily hands-off, contain their heat well, and don’t cause dreaded ambient heat rise in the kitchen. So, while you can make these Coconut Curry Lentils on the stove top, save yourself some steam and sweat by cooking them in the slow cooker.

(Not) Refried Beans

Use your slow cooker to make these incredibly flavorful (not) refried beans with next to no effort. They’re versatile, delicious, and freezer friendly. 

4.77 from 65 votes

$2.51 recipe / $0.28 serving Get the Recipe

Not Refried Beans – These (not) refried beans have an incredibly complex flavor thanks to the jalapeño, chili, and other spices. The beans are so good and flavorful that you’ll be tempted to serve them as your main dish. Dress them up with roasted corn, crumbly cheese, and maybe some grilled zucchini, and you can make a bowl out of them!

Slow Cooker Mashed Potatoes

Slow cooker mashed potatoes are the perfect hands-off method for making rich and creamy mashed potatoes for the Holidays!

4.41 from 32 votes

$2.99 recipe / $0.50 serving Get the Recipe

Slow Cooker Mashed Potatoes – Using the slow cooker cuts out the “babysitting the boiling pot” step in making mashed potatoes, freeing you up to concentrate on the rest of your meal. It also eliminates boil overs, draining the potatoes, checking them with a fork to see if they’re tender, using multiple pots and dishes, and gives you another free burner on your stovetop.

SLOW COOKER CHICKEN RECIPES

Don’t let that extra uncooked chicken go to waste, and make one of these savory slow cooker chicken recipes. We’ve found that using chicken thighs is better for your budget, and the flavors, especially in the slow cooker, are better!

Taco Chicken Bowls

Slow Cooker Taco Chicken Bowls are the ultimate “set it and forget it” easy weeknight meal that the whole family will love.

4.87 from 181 votes

$10.31 recipe / $1.72 serving Get the Recipe

Taco Chicken Bowls – This taco chicken bowls recipe is definitely “slow-cooker 101”. The combination of tender pulled chicken, salsa, spices, and beans just can’t be beaten! Plus, it can be served in several ways so the leftovers will go far.

Slow Cooker Buffalo Chicken

Slow Cooker Buffalo Chicken is tender, juicy, tangy, and rich all at the same time! Perfect for sandwiches, nachos, salads, pizza, and more.

4.90 from 19 votes

$12.65 recipe / $1.58 serving Get the Recipe

Slow Cooker Buffalo Chicken – The slow-cooked chicken is tender, spicy, tangy, and rich all at the same time, and there are a hundred different ways you can use it! Sandwiches, dips, salads, pizza, and more.

Slow Cooker BBQ Chicken

Seasoned chicken breast and tangy BBQ sauce are slow cooked until tender and delicious. Perfect for sandwiches, nachos, pizza, and more.

4.86 from 7 votes

$8.34 recipe / $2.09 serving Get the Recipe

Slow Cooker BBQ Chicken – You can have this tasty chicken in the slow cooker doing its own thing while enjoying a lazy summer day or any time of year! Plus, unlike a hot oven, the slow cooker won’t make your AC work overtime.

Slow Cooker Chicken Tikka Masala

This Slow Cooker Chicken Tikka Masala boasts a rich and aromatic sauce, and tender juicy chicken. Make four servings for the price of one take out!

4.47 from 125 votes

$8.82 recipe / $2.21 serving Get the Recipe

Slow Cooker Tikka Masala – Tender chicken drenched in a rich tomato sauce full of aromatic spices makes this one of our all-time favorite slow cooker recipes! You don’t want to miss it!

Let us know which recipe you will try first, how you it turned out, and which was your favorite!

The post Best Slow Cooker Recipes appeared first on Budget Bytes.

This Chicken Alfredo Bake is the ultimate, crowd-pleasing casserole! This creamy and indulgent pasta bake will become one of your favorite dishes to prepare, too, because it’s super easy to make ahead and then assemble just before baking. Not to mention, it’s so cheesy and delicious that everyone will ask for seconds! (That’s right, no leftovers in sight!)

What is a chicken alfredo bake?

This Baked Chicken Alfredo is a fun spin on one of our most popular dinner recipes: Chicken Alfredo. We take the stovetop version of this dish to the next level by sending it on a trip to the oven…blanketed with seasoned breadcrumbs and tons of shredded cheese! (Because what could be better?!) 

Ingredients & substitutions

• Chicken: We used boneless, skinless chicken breasts in this recipe, but you could also use boneless, skinless chicken thighs or 2 cups of rotisserie chicken. 
• Alfredo Sauce: We made a double batch of our Homemade Alfredo Sauce (what we call an “Ameri-fredo sauce”) in the same skillet we used to cook the chicken. It can also be substituted with around 3 cups (or 24 oz.) of store-bought alfredo sauce. (But I promise, ours is better!)
• Pasta: We used rotini in our pasta bake because it grabs onto that creamy sauce oh-so-well! Any medium-sized pasta like fusilli, penne, macaroni, or rigatoni works, too.
• Frozen Vegetables: We added some frozen broccoli because the dish needed something fresh to balance out all the other rich ingredients. If you don’t like broccoli, try frozen peas, or a frozen vegetable mix (like ones with diced carrots, peas, and corn).
• Buttered Breadcrumbs: Making buttery, seasoned breadcrumbs from scratch with panko will ensure the topping is as crispy and delicious as possible. Seasoning them yourself also gives you full control over the flavor. But they could be replaced with store-bought, seasoned Italian breadcrumbs or fresh breadcrumbs if desired.

MAKE AHEAD & AVOID LEFTOVERS

I swear, y’all….this recipe is SUPER EASY to throw together. (Despite the long ingredient list and the number of steps!) It’s also a great blueprint for making just about any pasta bake you can dream up!

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Chicken Alfredo Bake

Transform stovetop chicken alfredo into a super-cheesy, decadent casserole with this Chicken Alfredo Bake recipe! It’s super easy to make (or make ahead!), and so delicious there won’t be any leftovers!

Course Dinner, Pasta

Cuisine American, Italian

Total Cost $12.80 recipe / $2.13 serving

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Bake Time 30 minutes

Total Time 1 hour 55 minutes

Servings 6 1 cup each

Calories 829kcal

Author Marion – Budget Bytes

Equipment

• Stainless Steel Pots and Pans
• Whisk
• Glass Casserole Dish

Ingredients

Parmesan Chicken:

• 2 boneless, skinless chicken breasts (about 1 1/3 lbs. total) $3.89
• 2 Tbsp olive oil, divided $0.26
• 1 Tbsp grated Parmesan cheese $0.08
• 1/2 tsp Italian seasoning $0.05
• 1/2 tsp red pepper flakes $0.05
• 1/2 tsp salt $0.01
• 1/2 tsp black pepper $0.01
• 3 Tbsp water $0.00

Buttered Breadcrumbs:

• 2 Tbsp butter $0.30
• 1/2 cup panko breadcrumbs $0.35
• 1/4 tsp Italian seasoning $0.03
• 1/4 tsp garlic powder $0.03
• 1/4 tsp red pepper flakes $0.03
• 1/4 tsp salt $0.01
• 1/4 tsp black pepper $0.01

Alfredo Sauce/Pasta Bake:

• 4 Tbsp butter $0.60
• 4 cloves garlic, minced $0.30
• 2 cups heavy cream $2.00
• 2 cups Italian shredded cheese blend, divided $2.49
• 1/4 tsp Italian seasoning $0.03
• 1/4 tsp garlic powder $0.03
• 1/4 tsp red pepper flakes $0.03
• 1/4 tsp salt $0.01
• 1/4 tsp black pepper $0.01
• 8 oz. rotini, uncooked $0.66
• 10 oz. frozen broccoli florets $1.49

Instructions

Parmesan Chicken:

• Cut the chicken breasts into 1” chunks. Coat the chicken with 1 tablespoons of oil and season it with the grated Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
• Heat 1 tablespoons of oil in a large skillet over medium heat. Sear the chicken until the bottom of each piece is brown and the sides start to turn white (about 5 minutes).
• Add 3 tablespoons of water to the pan, releasing the chicken pieces from the bottom of the skillet, and flip each one. Continue cooking until the chicken is evenly browned on all sides and fully cooked in the center (about 5 minutes). Remove the chicken from the skillet, leaving behind any stuck-on bits of chicken to flavor the alfredo sauce.

Buttered Breadcrumbs:

• Melt the butter in a small skillet over medium heat. Once the butter has completely melted, stir in the panko breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
• Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown (about 5 minutes).
• Transfer the breadcrumbs to a bowl to stop the cooking process and set them aside to cool.

Alfredo Sauce:

• Melt the butter over medium heat in the same large skillet used to cook the chicken (without wiping it out). Add the minced garlic and sauté until fragrant (about 2 minutes).
• Whisk in the heavy cream, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Let it come up to a boil, stirring occasionally (about 5 minutes).
• Turn the heat down to low, and add 1.5 cups of shredded cheese a handful at a time, whisking until the cheese is fully melted before adding more (about 5 minutes). The alfredo sauce will continue to thicken as it cools.

Assembly:

• Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. Set aside.
• At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender (about 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Drain the pasta in a colander and set aside.
• Mix together the cooked chicken, cooked pasta, thawed broccoli, and alfredo sauce in a casserole dish. Top the casserole with ½ cup of shredded cheese and the toasted breadcrumbs.
• Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (about 25-30 minutes).

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 829kcal | Carbohydrates: 40g | Protein: 40g | Fat: 58g | Sodium: 760mg | Fiber: 3g

How to Make Chicken Alfredo Bake – Step by Step Photos

Cut 2 chicken breasts into 1” chunks. Combine 1 tablespoon of grated Parmesan cheese, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Coat the chunks of chicken in 1 tablespoon of olive oil and then toss them in the seasoning mixture.

Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Saute the chicken until the bottom of each piece is brown and the sides start to turn white (About 10 minutes). Add 3 tablespoons of water to release the chicken from the skillet, and flip each piece. Continue cooking the chicken until cooked through and no pink remains (About 5 minutes). Remove the chicken from the skillet and set aside to cool. Also, reserve the pan (without wiping it out!) to use when cooking the alfredo sauce.

While the chicken is cooking, melt 2 tablespoons of butter in a small skillet over medium heat. Once the butter has completely melted, stir in 1/2 cup panko breadcrumbs, 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown. (About 7 minutes.) Set aside to cool.

In the same large skillet used to cook the chicken (without wiping it out), melt 4 tablespoons of butter on medium heat. Add the minced garlic and saute until fragrant. (About 2 minutes.) Use a metal whisk to scrape up the stuck bits of chicken and seasonings left behind in the pan as you cook the garlic, which will infuse the alfredo sauce with tons of flavor!

Whisk in 2 cups of heavy cream. Then add 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the cream come up to a boil, stirring occasionally. (About 5 minutes.)

Turn the heat down to low, and add 1½ cups of shredded cheese a handful at a time, whisking until the cheese is fully melted. (About 5 minutes.)

The alfredo sauce will continue to thicken as it cools. 

Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender. (About 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Set the cooked pasta and broccoli aside.

Mix together the cooked chicken, cooked pasta, and thawed broccoli in a casserole dish. Pour over the alfredo sauce and stir well.

Top the casserole with ½ cup of shredded Italian cheese and then sprinkle over 1/2 cup of buttered breadcrumbs. 

Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (About 25-30 minutes).

I’m craving this meal again — just LOOKING at it! ~Marion :)

MORE CREAMY PASTA RECIPES

One Pot Creamy Cajun Chicken Pasta

$9.41 recipe / $2.35 serving

20 Minute Creamy Spinach Artichoke Pasta

$5.17 recipe / $1.29 serving

Creamy Tomato and Spinach Pasta

$3.72 recipe / $0.93 serving

One Pot Creamy Pesto Chicken Pasta

$10.41 recipe / $2.60 serving

The post Chicken Alfredo Bake appeared first on Budget Bytes.

Ditch the jar sauce and whip up your own batch of Homemade Alfredo Sauce from scratch! (And have dinner on the table in less than 30 minutes!) This easy recipe will help you make deliciously creamy pasta dishes that are way better, and cheaper, than anything you can order at Olive Garden. The best part is this recipe for Homemade Alfredo Sauce can be made ahead of time and stored in the fridge for up to 4 days!

WHAT IS ALFREDO SAUCE?

This thick, creamy Alfredo Sauce—what we like to call an “Amerifredo” or an American-style alfredo sauce—is a decadent pasta sauce made with butter, garlic, heavy cream, and tons of Parmesan cheese. Authentic Roman alfredo sauce does not include any heavy cream or garlic, and it derives all of its creaminess and flavor from the butter and really good Parmesan. But if you’re used to the “alfredo” served in American restaurants or bought in a jar in U.S. grocery stores, that’s what this recipe delivers.

CAN I USE MILK INSTEAD OF CREAM?

To make Homemade Alfredo Sauce that is thick, creamy, and delicious, you need to use heavy cream. Using whole milk or half & half will not work as well because the high water content in these ingredients will not allow the Parmesan to emulsify and melt smoothly into the sauce. The sauce will end up runnier, it may not cling to the pasta as well, and it will likely be a little clumpy or gritty in texture.

#1 Tip for success? heat control.

Make sure the heat is on low before stirring in the Parmesan cheese—even taking the pot off of the burner for a minute so the cream is no longer boiling—otherwise, the sauce could break. High heat separates the proteins and fats in cheese, which will give you a lumpy, unappetizing sauce. Waiting until the cream is no longer boiling will also help prevent it from sticking to the bottom of the pot and not melting into the sauce properly.

What kind of parmesan is best for alfredo sauce?

We tested this recipe using grated Parmesan cheese (the kind in a can). It’s the most budget-friendly option, and will still give you insanely-delicious results! If you have the money to splurge, freshly shredded Parmesan will make the most creamy, dreamy Alfredo Sauce you’ve ever tasted.

EAT LEFTOVERS ALL WEEK!

One of the best parts about this recipe is that you can make it ahead. No more terrible re-heated leftover creamy pasta! Instead, let the alfredo sauce cool and store it in a tightly sealed container in the refrigerator for up to 4 days. Then gently reheat and add to freshly cooked pasta. 

WHAT TO SERVE WITH HOMEMADE ALFREDO SAUCE

Drench this ultra-rich sauce over plain pasta or add some chicken, shrimp, and hearty vegetables even use it in a decadently cheesy pasta bake. And make sure to serve some garlic bread and a simple side salad on the side!

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Homemade Alfredo Sauce

This thick, creamy Homemade Alfredo Sauce recipe is a quick and easy way to make a delicious, budget-friendly dinner in less than 30 minutes!

Course Dinner, Sauce

Cuisine American, Italian

Total Cost $2.67 RECIPE / $ 0.67 SERVING

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Calories 335kcal

Author Marion – Budget Bytes

Equipment

• 1 Stainless Steel Pots and Pans
• 1 Whisk

Ingredients

• 2 Tbsp salted butter $0.30
• 2 cloves garlic $0.15
• 1 cup heavy cream $1.00
• 1/2 tsp Italian seasoning $0.05
• 1/2 tsp salt $0.01
• 1/2 tsp black pepper $0.01
• 3/4 cup Parmesan cheese $1.15

Instructions

• Melt the butter in a medium saucepot over medium heat. Add the minced garlic and saute for two minutes or until the garlic becomes fragrant.
• Whisk in the heavy cream, Italian seasoning, salt, and pepper.
• Allow the cream to come up to a boil. Once boiling, reduce the heat to low and stir in the Parmesan cheese. Continue to stir the mixture until all the cheese has melted and the sauce thickens.
• Serve over your favorite pasta, chicken, vegetables, and more!

See how we calculate recipe costs here.

Nutrition

Serving: 0.33cup | Calories: 335kcal | Carbohydrates: 5g | Protein: 7g | Fat: 32g | Sodium: 680mg | Fiber: 0.2g

How to Make Homemade alfredo sauce – Step by Step Photos

Melt 2 Tablespoons of butter in a medium saucepot over medium heat. Add 2 minced garlic cloves and saute for two minutes or until the garlic becomes fragrant.

Whisk in 1 cup of heavy cream, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly-cracked black pepper into the sauteed garlic. Allow the cream to come up to a boil. (About 5 minutes.)

Once the cream is boiling, reduce the heat to low. and stir in the Parmesan cheese. If needed, take the pot off of the hot burner for a minute so the cream is no longer boiling. (High heat could cause the cheese to separate.)

Continue to stir the mixture until all the cheese has melted and the sauce thickens. (About 5 minutes.)

Serve over your favorite pasta, chicken, vegetables, or more! This homemade alfredo sauce can also be stored in an airtight container and refrigerated for up to 4 days.

Oh, heck yeah! Who’s eating pasta all week?! (We definitely did!) ~ Marion :)

BEST ALFREDO SAUCE RECIPES

Chicken Alfredo

$10.62 recipe / $2.66 serving

Shrimp Alfredo Pasta

$8.40 recipe / $2.10 serving

Spinach Alfredo Pasta

$5.92 recipe / $1.48 serving

Vegetable Alfredo Pasta Bake

$9.09 recipe / $1.13 serving

The post Homemade Alfredo Sauce appeared first on Budget Bytes.

It’s crazy how day-old bread can turn into something as delicious as Bread Pudding! This simple dessert is the perfect way to use up leftover ingredients in a way that feels special—and hopefully, without dropping a dime! Best of all, when it comes to throwing together this recipe, time does most of the work. Bread Pudding is one of my go-to dessert recipes because it is versatile, budget-friendly, and comes together effortlessly.

WHAT IS BREAD PUDDING?

Bread Pudding is a sweet or savory casserole made from torn pieces of day-old bread that are dried out, soaked in custard, and baked. Since the need for repurposing old bread is truly universal, ancient recipes for Bread Pudding can be found in pretty much every cultural cuisine on Earth. Our recipe is loosely inspired by one of Princess Diana’s favorite desserts, “Bread and Butter Pudding.” This Old English version of the dish is flavored with cinnamon, vanilla, and raisins.

The basics of BREAD PUDDING

Aside from eggs and butter (two non-negotiables!), the other ingredients in this simple dessert are quite versatile. They can be adjusted to accommodate whatever you have on hand. Here are some ingredient substitutions for bread pudding:

• Bread—Brioche, challah, burger buns, unflavored dinner rolls, sandwich bread, etc.
• Dairy—Heavy cream, half & half, whole milk, buttermilk, or an extra-creamy, unsweetened alternative milk. Yogurt, sour cream, and softened cream cheese can also be thinned with milk.
• Sugar—Granulated sugar, light or dark brown sugar, honey, maple syrup, etc. 
• Warming spices—Cinnamon, nutmeg, cardamom, ginger, pumpkin pie spice, etc.
• Flavorings—Vanilla extract, almond extract, melted chocolate or peanut butter, etc.
• Mix-ins—Chocolate chips, fresh or dried fruit, chopped nuts, coconut flakes, pepitas, sunflower seeds, etc.

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Bread Pudding

This recipe for Bread Pudding is an easy, versatile, and budget-friendly way to transform leftover ingredients into a decadent dessert.

Course Breakfast, Dessert, Easy

Cuisine American

Total Cost $6.73 recipe / $0.67 serving

Prep Time 20 minutes

Cook Time 55 minutes

SOAKING TIME 30 minutes

Total Time 1 hour 45 minutes

Servings 8

Calories 921kcal

Author Marion – Budget Bytes

Cost $6.73 RECIPE / $0.84 SERVING

Equipment

• Liquid Measuring Cup
• Glass Casserole Dish
• Parchment Paper

Ingredients

• 3 Tbsp butter, divided $0.45
• 8 cups day-old bread, torn into 1" pieces $2.00
• 3 large eggs $1.17
• 2 cups half and half* $1.99
• 2/3 cup sugar $0.22
• 2 tsp cinnamon $0.20
• 1 tsp vanilla extract $0.28
• 1/4 tsp salt $0.01
• 1/4 cup chocolate chips $0.34

Cinnamon Sugar Topping

• 1 Tbsp sugar $0.02
• 1/2 tsp cinnamon $0.05

Instructions

• Tear the day-old bread into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard.
• Liberally grease a baking dish with about 1/2 tablespoon of butter. Melt the remaining butter in a small saucepan or microwave. Allow the melted butter to cool slightly but not enough to solidify.
• In a large mixing bowl, whisk together the eggs, half & half, vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and salt. Once combined, slowly stream in the melted butter, whisking constantly to incorporate.
• Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard. Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.
• Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins you’d like, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins (especially chocolate) visible from the top of the bread pudding to keep them from burning in the oven.
• Cover the filled casserole dish with aluminum foil and let it soak at room temperature for least 30 minutes (up to 2 hours), or refrigerate overnight.
• Preheat the oven to 375℉. If the bread pudding was refridgerated, let it warm slightly before placing in a hot oven (especially if using a glass baking dish).**
• Bake the bread pudding, covered, for 30 minutes. Meanwhile, mix sugar and cinnamon for the topping in a small bowl and set aside.
• Remove the foil, and sprinkle the cinnamon-sugar topping evenly over the pudding. Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown.

See how we calculate recipe costs here.

Notes

* You can also substitute the half & half with 1 cup milk + 1 cup heavy cream
** Ice-cold glass dishes can crack or explode in a hot oven if the temperature change is too extreme.

Nutrition

Calories: 921kcal | Carbohydrates: 138g | Protein: 27g | Fat: 29g | Sodium: 1066mg | Fiber: 6g

How to Make bread pudding – Step by Step Photos

Tear 8 cups of bread (about 1 loaf) into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard. For more guidance on how to properly dry out your bread, check out the tips in the blog post above!

In a large mixing bowl, whisk together the 3 eggs, 2 cups of half and half, 1 teaspoon of vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and 1/4 teaspoon of salt to make a custard.

Liberally grease a baking dish with about 1/2 tablespoon of butter. Melt the remaining butter (about 2 1/2 tablespoons) in a small saucepan or in the microwave. Let it cool slightly (to prevent it from scrambling the eggs), and then slowly pour the melted butter into the custard, whisking constantly to incorporate it.

Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard.

Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.

Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins you’d like, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins (especially chocolate) visible from the top of the bread pudding to keep them from burning in the oven.

Cover the filled casserole dish with aluminum foil and let it soak at room temperature for at least 30 minutes (up to 2 hours), or refrigerate overnight. Preheat the oven to 375℉. If the bread pudding was refridgerated, let it warm slightly before placing it in a hot oven (especially if using a glass baking dish). Bake the bread pudding, covered with aluminum foil, for 30 minutes.

Meanwhile, mix the sugar and cinnamon for the topping in a small bowl and set aside. After the bread pudding has baked the first time, take it out of the oven, remove the aluminum foil, and sprinkle the cinnamon-sugar topping evenly over the pudding. 

Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown. If desired, dust the top of the baked casserole with powdered sugar before slicing and serving.

Ooh, girl! Look at that SWIRL!

MORE BREAD PUDDING RECIPES

Pumpkin Bread Pudding

Apple Cinnamon Bread Pudding

Kale Swiss and Mushroom Strata

The post Bread Pudding appeared first on Budget Bytes.

It doesn’t matter how much you love to cook, sometimes you just don’t want to cook. I’ve been there, especially after a long day of testing recipes in the Budget Bytes kitchen. So on those days, I make this utterly satisfying, earthy, vibrant, Everything Bagel Rice Bowl. It’s no fuss, no muss, and so ridiculously yummy I made it every night for a week straight! 

What Is Everything Bagel Seasoning?

Sometimes called Everything But The Bagel Seasoning, this is the spice mix you find on top of an Everything Bagel. It’s a punchy blend of onion flakes, garlic flakes, white and black sesame seeds, poppy seeds, and flaky salt. It instantly adds deep flavors and a beautiful pop of texture to anything it touches. It became really popular when Trader Joe’s started selling their version.

What You’ll Need

• Everything Bagel Seasoning – a few dashes of this magic and you have all the flavors you need to make your rice bowl sing.
• Rice – because it’s not a rice bowl without it. Any kind of rice will do. You can also sub with cauliflower rice. Just follow the cooking directions on the package.
• Spinach – is an easy and economical way to add greens. To lower the cost even more, use 6 ounces of frozen spinach. You can also use kale, swiss chard, or mustard greens.
• Onions and Garlic– these aromatics flavor the spinach. If you don’t feel like chopping, leave them out or add one teaspoon of Everything Bagel Seasoning to the butter.
• Butter – You need a flavorful fat to cook spinach and eggs in, but you can, of course, sub with olive oil, your favorite cooking oil, or (my fave) bacon or chicken drippings.
• Eggs – “put an egg on it” is our ethos for a reason. Eggs cook in minutes and create a natural savory sauce. You don’t have to use an egg, but the rice will be dry without it.

How To Make Everything Bagel Seasoning

What Else Can I Put On Everything Bagel Rice?

Truly, the sky is the limit. Roasted or sauteed vegetables are always a great choice, especially quick-cooking ones. Try chopped peppers, mushrooms, blistered tomatoes, or creamy avocado. If you’re a meat eater, try rotisserie chicken, bacon crumbles, or savory ground beef.

How To Store Leftovers

You can refrigerate this rice bowl for up to 4 days, though I would make the eggs fresh every time. To reheat it, sprinkle it with 1/4 teaspoon water, and microwave it until it’s steaming. You can also freeze it in an air-tight container (again, without the eggs) for up to 3 months.

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Everything Bagel Rice Bowl

On those days you don't want to spend much time in the kitchen, make this earthy, vibrant, Everything Bagel Rice Bowl. It's no fuss, no muss, and so ridiculously yummy you'll go in for seconds.

Course Brunch, Dinner, Lunch

Cuisine American

Total Cost ($4.09 recipe / $2.05 serving)

Prep Time 5 minutes

Cook Time 20 minutes

Resting Time 10 minutes

Total Time 35 minutes

Servings 2 bowls

Calories 713kcal

Author Monti – Budget Bytes

Equipment

• Nonstick Fry Pans

Ingredients

• 1 1/3 cup water $0.00
• 1 cup long grain rice, rinsed until water runs clear $0.30
• 5 Tbsp salted butter, divided $0.75
• 1/2 tsp salt $0.01
• 1 yellow onion, small dice $0.41
• 2 cloves garlic, minced $0.24
• 8 oz fresh spinach* $1.30
• 2 large eggs $0.92
• 1 tsp Everything Bagel seasoning plus more for garnish $0.16

Instructions

• Put the water in a pot large enough to hold the rice (it doubles in size as it cooks). Cover it and bring to a boil. When the water's boiling, add the rinsed rice, 1/4 teaspoon of salt, and 2 tablespoons of butter. Stir to incorporate.
• Bring the water to a simmer with the pot uncovered. When steam vents begin to form on the surface, about 3 minutes, reduce the heat to low. Cover and cook for 15 minutes. Rest it off the heat for 10 minutes. Then, remove the lid.
• While the rice cooks, melt 2 tablespoons of butter in a pan set over medium heat. When the dairy solids turn golden brown, add the diced onion and cook until translucent, about 3 minutes. Add the garlic and cook for 1 minute.
• Add the spinach to the pan along with the remaining 1/4 teaspoon of salt. Sauté until it has wilted, about 3 minutes.
• Smooth the surface of the spinach and make two indentations with a large spoon. Crack the eggs into a small bowl and then add them to the indentations. Cook, uncovered, until the egg whites become opaque, about 3 minutes.
• Fluff up the rice. Dice the last tablespoon of butter. Add it to the rice along with the everything bagel seasoning and mix it in.
• Plate the rice in 2 bowls. Top each bowl of rice with spinach and an egg. Garnish with an additional sprinkle of everything bagel seasoning.

See how we calculate recipe costs here.

Notes

*sub 8 oz fresh spinach with 6 oz frozen spinach

Nutrition

Serving: 1bowl | Calories: 713kcal | Carbohydrates: 85g | Protein: 17g | Fat: 34g | Sodium: 1104mg | Fiber: 5g

How to Make Everything bagel Rice Bowls – Step by Step Photos

Measure 1 1/3 cups of water and put it in a pot large enough to hold the rice (remember the rice doubles in size as it cooks). Cover the pot, and bring the water to a full boil. Then add the rinsed cup of rice, 1/4 teaspoon of salt, and 2 tablespoons of butter to the pot.

Keep the rice uncovered while you bring the water back up to a simmer, about 3 minutes. When steam vents begin to form on the surface, reduce the heat to low. Cover the rice with a heavy, well-fitting lid. Cook for 15 minutes without removing the lid. Rest the rice off the heat for ten minutes before removing the lid.

While the rice cooks, add 2 tablespoons of butter to a medium-sized pan set over medium heat. Allow it to melt and foam. When it turns golden brown and smells nutty, add one diced onion. Sauté until translucent, about 3 minutes. Add two cloves of minced garlic and sauté until fragrant, about 1 minute.

Divide the rice between 2 bowls. Top each bowl of rice with spinach and an egg. Garnish with an additional sprinkle of everything bagel seasoning. Now all that’s left to do is to sit back, relax, and enjoy the hearty meal you just prepared in no time!

More Easy Bowl Meals

Bánh Mì Bowls

Sushi Bowls

One Pot Veggie Rice Bowl

The post Everything Bagel Rice Bowl appeared first on Budget Bytes.

Frozen ravioli is one of my favorite “cheat” ingredients. It’s a nice item to stash in your freezer for last-minute quick dinners when you don’t have anything else planned. And instead of just boiling them and adding sauce, sometimes I like to bake them up lasagna-style! This Baked Ravioli is a truly easy comfort food that takes next to no planning. You’re going to love it!

What is Baked Ravioli?

This super simple dish is a lot like lasagna, but with a LOT less fuss. It’s simply layers of ravioli layered with a rich red meat sauce, then topped with cheese and baked to perfection. For this recipe we use a really simple homemade meat sauce to take everything up a notch, but you can totally use your favorite store-bought red sauce as a sub to make the baked ravioli even easier.

How to Store Baked Ravioli

This baked ravioli will hold up in the fridge for about 4-5 days, so it’s great for meal prepping the week ahead! If you want to store it even longer, divide it into single serving portions and then once it’s chilled completely in the refrigerator you can transfer it to the freezer for longer storage (about three months). The frozen portions can be reheated quickly using a microwave for a super fast homemade meal!

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Baked Ravioli

Baked Ravioli is an easy last-minute dinner that you can make on busy weeknights with just a few ingredients and no planning ahead!

Course Dinner, Main Course

Cuisine American

Total Cost $16.18 recipe / $2.70 serving

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6

Calories 828kcal

Author Beth – Budget Bytes

Ingredients

• 1 lb. Italian sausage $5.99
• 1 yellow onion $0.37
• 1 28oz. can crushed tomatoes $1.69
• 1/4 cup tomato paste $0.45
• 1 Tbsp Italian seasoning $0.30
• 25 oz. frozen cheese ravioli $4.79
• 2 cups shredded mozzarella $2.59
• 1 Tbsp chopped fresh parsley (optional garnish) $0.10

Instructions

• Add the Italian sausage to a large skillet and cook over medium until fully browned.
• While the sausage is cooking, dice the onion. Add the onion to the skillet with the cooked sausage and continue to cook and stir over medium heat until the onion is soft and translucent.
• Add the crushed tomatoes, tomato paste, and Italian seasoning to the skillet. Stir to combine and bring the sauce up to a simmer.
• Once simmering, place a lid on the skillet, turn the heat down to medium-low, and allow the sauce to simmer, stirring occasionally, while you cook the ravioli.
• Bring a large pot of water to a boil for the ravioli. Once boiling, add the ravioli and continue to boil for 3-4 minutes, or until cooked through (check the cooking instructions on the package for the recommended cook time). Drain the ravioli in a colander.
• Preheat the oven to 350ºF. Add 1 cup of meat sauce to the bottom of a casserole dish and spread it to cover the surface.
• Layer in half of the ravioli followed by half of the shredded mozzarella and 1 cup of sauce.
• Layer in the second half of the ravioli followed by 1 cup of sauce and the second half of the shredded mozzarella.
• Cover the casserole with foil and bake in the preheated oven for 20 minutes.
• Remove the foil, turn the oven from bake to broil, then return the casserole to the oven. Broil for a few more minutes, watching very closely, or until the cheese is browned. Top with chopped parsley if desired, then enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 828kcal | Carbohydrates: 64g | Protein: 39g | Fat: 46g | Sodium: 1778mg | Fiber: 7g

How to Make Baked Ravioli – Step by Step Photos

Add 1 lb. Italian sausage to a large skillet and cook over medium heat, stirring often, until the sausage is fully browned.

While the sausage is cooking, dice one yellow onion. Add it to the skillet with the sausage and continue to cook until the onion is soft and translucent (about five minutes).

Add one 28oz. can of crushed tomatoes, ¼ cup tomato paste, and 1 Tbsp Italian seasoning to the skillet. Stir to combine.

Bring the sauce up to a simmer, then lower the heat to medium-low. Place a lid on the skillet and allow the sauce to simmer, stirring occasionally, while you cook the ravioli.

Bring a large pot of water to a boil for the ravioli. Once boiling, add one 25 oz. bag of frozen cheese ravioli and boil for 3-4 minutes, or until cooked through (check the recommended cook time on the package). Drain the ravioli in a colander.

Preheat the oven to 350ºF. Add about 1 cup of the meat sauce to the bottom of a glass casserole dish and spread it around to cover.

Layer in half of the cooked ravioli, then top with 1 cup of shredded mozzarella.

Layer in another 1 cup sauce, the second half of the ravioli, another cup of sauce, then one final cup of shredded mozzarella cheese.

Cover the casserole with foil and bake in the preheated 350ºF oven for 20 minutes. Remove the foil, switch the oven from bake to broil, and return the casserole to the oven.

Watch the casserole closely and broil for just a few minutes more or until the cheese is slightly browned on top (this can happen quickly, so keep a close eye). Remove from the oven, top with parsley (if desired) and enjoy!

More Delicious Casserole Recipes:

Broccoli Cheddar Casserole

$6.56 recipe / $1.09 serving

Tuna Noodle Casserole

$6.85 recipe / $1.14 serving

Classic Baked Ziti

$12.16 recipe / $1.52 serving

Chicken and Biscuit Casserole

$8.75 RECIPE / $1.46 SERVING

The post Baked Ravioli appeared first on Budget Bytes.

Whoa. Just, WHOA. I’ve never smelled anything as lovely and drool-inducing as the scent in my house while I cooked this Slow Cooker Beef Stew. The aroma had me checking the clock every 15 minutes to see if it was done yet. I couldn’t wait to lift the lid and take a quick taste. And when I finally did? INCREDIBLE. This is definitely a recipe you want to make before winter is over!

Ingredients for Beef Stew

Beef stew, in its most basic form, is really simple. It’s just chunky pieces of beef, vegetables, broth, and some herbs and spices, all cooked down until it forms a delicious cozy gravy. But I took this beef stew up a few notches with some extra special ingredients that add more umami and flavor to the stew gravy. The ingredient list may look long, but I promise it’s worth it. Here’s what you’ll need for the most incredible beef stew ever:

• Beef Stew Meat – Stew meat, which is usually cubed chuck steak, tends to be a tougher cut, but it softens to an extremely tender texture when cooked low and slow (like in a slow cooker).
• All-Purpose Flour – Lightly coating the stew meat in flour and then searing it before it goes into the slow cooker increases the Maillard reaction and deepens the flavor. The flour also helps thicken the stew’s gravy.
• Vegetables – We use a hearty and flavorful mix of carrots, onions, celery, and potatoes to create a naturally flavorful gravy. The vegetables also help thicken the gravy as they break down into the broth.
• Beef Broth – Broth acts as the base for the gravy and provides a nice moist environment for the meat to cook to tender perfection. Make sure to use a broth with great flavor. We like to use Better Than Bouillon to make our broth.
• Seasonings – This is where we really take the flavor to the next level. For this recipe, we combined garlic, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to make an over-the-top good gravy that is full of layered flavor and umami goodness.

How to Thicken Beef Stew

There are multiple ways to thicken a beef stew, but I prefer to allow the stew to thicken naturally as the vegetables cook and begin to break down into the broth. The stew may look a little watery when you first lift the lid, but once you begin to stir the vegetables (especially the potato) will begin to thicken the liquid in the slow cooker.

Alternately, if you prefer a firmer vegetable, you can add them in the last hour of cooking and then use a cornstarch slurry (3 Tbsp cornstarch + 3 Tbsp water) to thicken your stew. Once the cornstarch is mixed into the broth and brought to a boil, it will thicken into a gravy. This method will result in a less flavorful gravy and a glossy appearance.

What Else Can I add?

This slow cooker beef stew is pretty lush as is, but there are always options if you want to add more! Try adding 8 oz. mushrooms with the vegetables in the beginning (sliced in half) for more vegetable goodness. If you have some red wine on hand, deglaze the skillet used to brown the beef with the wine before proceeding with the gravy. Want it to look extra fancy? Sub 8 oz. pearl onions in place of the chopped onion in the recipe below.

What Do you Serve with Beef Stew?

Beef stew is a pretty well-rounded meal on its own, but you’ll want to sop up every drop of that deliciously thick brown gravy. I suggest serving your Slow Cooker Beef Stew with some bread on the side, like my Focaccia Rolls, or over a bowl warm rice or egg noodles.

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Slow Cooker Beef Stew

Use your slow cooker to make this incredible Beef Stew full of aromatic rosemary and garlic, fork-tender beef, and colorful vegetables.

Course Dinner, Main Course

Cuisine American

Total Cost $16.20 recipe / $2.03 serving

Prep Time 15 minutes

Cook Time 4 hours 15 minutes

Total Time 4 hours 30 minutes

Servings 8 1.25 cups each

Calories 269kcal

Author Beth – Budget Bytes

Equipment

• Slow Cooker

Ingredients

• 2 lbs. red potatoes $2.40
• 1 yellow onion $0.37
• 3 carrots $0.44
• 4 stalks celery $0.44
• 4 cloves garlic $0.32
• 1.5 lbs. beef stew meat $11.24
• 2 Tbsp all-purpose flour $0.03
• 1/4 tsp salt $0.02
• 1/4 tsp Freshly cracked black pepper $0.02
• 2 Tbsp cooking oil $0.08
• 2 cups beef broth $0.27
• 2 Tbsp Dijon mustard $0.13
• 1 Tbsp Worcestershire sauce $0.06
• 1 Tbsp soy sauce $0.06
• 1.5 tsp brown sugar $0.02
• 1.5 tsp dried rosemary $0.15
• 1.5 tsp dried thyme $0.15

Instructions

• Dice the onion and red potatoes. Slice the carrots and celery. Mince the garlic. Place the prepared vegetables in a four or five quart slow cooker.
• Place the stew meat in a bowl and sprinkle the flour, salt, and pepper over top. Toss the meat until it's evenly coated in flour.
• Heat a large skillet over medium-high. Once very hot, add the cooking oil and swirl to coat the surface of the skillet. Add the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on a second side. Transfer the meat to the slow cooker.
• Turn the heat under the skillet down to medium-low. Add the broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir and cook over medium-low until all the browned bits have dissolved off the bottom of the skillet.
• Pour the broth over the ingredients in the slow cooker and everything a good stir.
• Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
• After cooking the meat and vegetables should both be tender. Stir the stew well to allow the potatoes to slightly break down and thicken the gravy. Taste the stew and adjust the salt or other seasonings to your liking. Serve hot!

See how we calculate recipe costs here.

Nutrition

Serving: 1.25cups | Calories: 269kcal | Carbohydrates: 26g | Protein: 23g | Fat: 8g | Sodium: 591mg | Fiber: 3g

Love Beef Stew? You’ve got to try my Chicken Stew next! 

How to Make Slow Cooker Beef Stew – Step by Step Photos

Prepare the vegetables for the stew first. You’ll need to dice 2 lbs. red potatoes and one yellow onion, slice 4 stalks of celery and 3 carrots, and mince 4 cloves of garlic.

Place all of your chopped vegetables in a 4 or 5 quart slow cooker. 

Place 1.5 lbs. stew meat (beef chuck) in a bowl. Sprinkle 2 Tbsp all-purpose flour, ¼ tsp salt, and ¼ tsp pepper over the meat. Toss the beef until it’s evenly coated in flour, salt, and pepper.

Heat a large skillet over medium-high. When it’s very hot, add 2 Tbsp cooking oil and swirl to coat the surface of the skillet. Add the stew meat and let it cook until browned on the bottom, then stir and allow it to brown on the second side again. Do not stir often, or the beef will not have a chance to brown. Transfer the beef to the slow cooker.

Reduce the heat under the skillet to medium-low and add 2 cups beef broth, 2 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 1.5 tsp brown sugar, 1.5 tsp dried rosemary, and 1.5 tsp thyme. Heat and stir the ingredients until all of the browned bits are dissolved off the bottom of the skillet.

Pour the broth over the ingredients in the slow cooker. It’s okay if the broth does not fully cover the ingredients in the slow cooker at this point.

Place the lid on the slow cooker and cook on high for four hours or low for eight hours.

After four hours on high (or eight hours on low) the stew should look a little like this. The meat and vegetables should both be tender. The gravy may look a little thin at this point, but don’t worry…

Give the stew a good stir and the potatoes will break down a bit and thicken the gravy into a nice rich consistency. Depending on the type of broth used, you may want to taste the stew and add salt to your liking (I did not add any).

Serve the Slow Cooker Beef Stew as is or spooned over a bowl of hot rice or pasta. THIS will keep you warm and full on cold winter days!

More Slow Cooker Recipes

Slow Cooker Taco Chicken Bowls

$10.31 recipe / $1.72 serving

Slow Cooker Vegetarian Lentil Chili

$4.64 recipe / $0.77 serving

Giant Slow Cooker Meatballs

$8.00 recipe / $2.00 serving

Slow Cooker Chicken Noodle Soup

$9.22 recipe / $1.15 serving

The post Slow Cooker Beef Stew appeared first on Budget Bytes.

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