Cabbage and sausage is one of the most delicious and satisfying combinations, IMHO. I’ve cooked cabbage and sausage together several ways in the past, but I wanted to test them out in the slow cooker to see if this easy, hands-off cooking method would work too. The verdict? It works! Cabbage and sausage cooked in a slow cooker turns out tender, brothy (almost like a cabbage and sausage soup), and totally delicious.

What Kind of Sausage to Use

You’ll want to use a smoked sausage for this recipe. I suggest using something like kielbasa or andouille. This smoky flavor and spices in the sausage help flavor the entire pot during the long, slow simmer, which makes everything extra flavorful!

Potato Options

I used baby creamer potatoes because they’re easy and didn’t require me to do any chopping, but you could also use red potatoes or Yukon gold potatoes, chopped into 1 to 2-inch pieces. Russet potatoes would probably fall apart a little too much to be practical in this recipe.

How to Season Cabbage and Sausage

My goal for this recipe was to keep it as simple as possible, so I only added a couple of teaspoons of steak seasoning (a chunky mix of salt, pepper, garlic, and red pepper). You could also use something like Cajun seasoning, or you could do something simple like a little salt, pepper, paprika, and caraway seeds.

How to Serve Cabbage and Sausage

I spooned the cabbage, sausage, potatoes, and broth into a bowl and at it as sort of a brothy bowl (not quite a soup, but not quite dry), but you could use a slotted spoon to leave the broth behind if you prefer. Either way, some crusty bread and butter on the side really solidifies this as the ultimate comfort food. :)

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!

Course Dinner, Main Course

Cuisine American

Total Cost $7.80 recipe / $1.30 serving

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Servings 6 1.5 cups each

Calories 314kcal

Author Beth – Budget Bytes

Equipment

• Slow Cooker
• Chef’s Knife
• Measuring Cups Spoons

Ingredients

• 1.5 lb. baby potatoes $2.99
• 1 yellow onion $0.32
• 1/2 head chopped cabbage (5-6 cups) $1.14
• 2 tsp steak seasoning $0.20
• 14 oz. smoked sausage $2.79
• 2 cups chicken broth $0.26
• 1 Tbsp chopped parsley (optional garnish) $0.10

Instructions

• Chop the onion into 1-inch pieces. Place the baby potatoes and onions in the bottom of a 5 quart or larger slow cooker.
• Chop the cabbage into 1-inch pieces. Add the cabbage and steak seasoning to the slow cooker.
• Slice the sausage into ½-inch thick rounds. Add the sausage to the slow cooker along with the chicken broth. Stir slightly to nestle the sausage down into the cabbage. It's okay if the broth does not cover all the ingredients.
• Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
• After 4 hours on low or 8 hours on high, stir to combine the ingredients. Taste and adjust the seasonings to your liking. Top with chopped parsley, if desired, then serve hot.

Nutrition

Serving: 1.5cups | Calories: 314kcal | Carbohydrates: 27g | Protein: 12g | Fat: 18g | Sodium: 866mg | Fiber: 4g

How to Make Slow Cooker Cabbage and Sausage – Step by Step Photos

Chop one yellow onion into one-inch pieces. Place 1.5 lbs. baby potatoes and the chopped onion in the bottom of a 5 quart or larger slow cooker.

Chop ½ head of cabbage into one-inch pieces (about 5-6 cups once chopped). Add the chopped cabbage to the slow cooker along with 2 tsp steak seasoning.

Slice 14oz. smoked sausage into ½-inch thick rounds. Add the sliced sausage to the slow cooker along with 2 cups chicken broth.

Slightly stir the ingredients in the slow cooker just so the sausage gets nestled down into the cabbage a bit.

Place the lid on the slow cooker and cook on high for four hours or low for eight hours. After cooking, it will look a little like this.

Stir everything together, top with chopped parsley (optional), and serve hot!

The post Slow Cooker Cabbage and Sausage appeared first on Budget Bytes.

My favorite thing to do on the weekend is to have a big lavish breakfast. It’s like my way of celebrating the fact that I’m cozy at home instead of at work. 😄 And since I’m all about savory breakfast dishes, this sausage breakfast casserole is perfect. It’s cheesy, flavorful, filling, and is definitely the easiest option when you’ve got several mouths to feed. Plus, it makes great leftovers in case you want round two for lunch!

What’s with the Tortilla Chips?

A lot of breakfast casserole recipes use bread, like an egg strata, but I like to use tortilla chips in my breakfast casserole. I love the toasty corn flavor they give and I think it gives the casserole a little more texture. I suggest using a thicker tortilla chip for this casserole so it can hold up to the moisture in the casserole.

What Kind of Sausage to Use

I used “country sausage” for this recipe, which is a mild pork sausage. This is the same type of sausage that you’d typically use for sausage gravy. You can also use spicy sausage, if you want your breakfast casserole to have a little kick. Here’s an example of one brand of country sausage you might see at the grocery store.

What Else Can I Add to Breakfast Casserole?

You know how I love my add-ins! Half of the fun of cooking is experimenting with adding other ingredients and toppings to your recipes. here are some other things you can add to your breakfast casserole:

• jalapeños (pickled or fresh)
• pickled red onions
• green onion
• mushrooms
• sweet corn
• hashbrowns
• crumbled bacon
• salsa (topping)
• sour cream (topping)
• avocado (topping)

Sausage Breakfast Casserole

This deliciously cheesy sausage breakfast casserole is easy to throw together when you need a filling breakfast to feed a crowd.

Course Breakfast, Brunch

Cuisine American

Total Cost $10.93 recipe / $3.64 serving

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 6 to 8

Calories 752kcal

Author Beth – Budget Bytes

Ingredients

• 1 lb. country sausage $3.49
• 12 oz. frozen peppers and onions $1.25
• 10 large eggs $2.08
• 1/2 cup milk $0.20
• 1/4 tsp pepper $0.02
• 1/2 lb. tortilla chips* $1.50
• 8 oz. cheddar, shredded $2.29
• 1 Tbsp butter $0.10

Instructions

• Preheat the oven to 350ºF. If your frozen peppers are in strips, chop them into small pieces.
• Brown the sausage in a large skillet over medium heat. Once browned, add the frozen peppers and onions and continue to cook over medium heat until heated through. Remove the sausage and peppers from the heat and set aside.
• Whisk together the eggs, milk, and pepper.
• Use the butter to grease the inside of a 3-quart casserole dish. Place the tortilla chips in the bottom of the casserole dish and press them down, slightly crushing them until they lay fairly flat.
• use a slotted spoon to transfer the sausage and peppers to the casserole dish on top of the tortilla chips, leaving any liquid behind in the pan.
• Add ¾ of the shredded cheddar on top of the sausage and peppers. Stir slightly to combine the tortilla chips, sausage and peppers, and cheese.
• Pour the egg mixture over the ingredients in the casserole dish, then top with the remaining shredded cheddar. The ingredients will not be fully submerged in the egg mixture and that is okay. The eggs will puff slightly as they bake.
• Bake the breakfast casserole for about 40 minutes, or until the internal temperature reaches 160ºF and the outer edges are lightly browned.
• Let the casserole cool for about five minutes, then slice into six or eight pieces and serve.

Notes

* You don’t have to weigh the chips. Check the weight listed on the bag and approximate the amount based on the bag size. For instance, if you have a one-pound (16oz.) bag, use about half of the bag of chips.

Nutrition

Serving: 1serving | Calories: 752kcal | Carbohydrates: 35g | Protein: 37g | Fat: 52g | Sodium: 1045mg | Fiber: 4g

How to Make Sausage Breakfast Casserole – Step by Step Photos

Preheat the oven to 350ºF. I used a bag of frozen peppers and onions to make this recipe super easy. Sometimes you can buy these diced, other times they’re in strips. If they’re in strips, just roughly chop them into smaller pieces.

Brown one pound of country (pork) sausage in a large skillet over medium heat. Once browned, add the peppers and onions and continue to cook until heated through. Set the sausage and pepper mixture aside.

Whisk together 10 large eggs, 1/2 cup milk, and ¼ tsp pepper.

Grease the inside of a 3-quart casserole dish with butter.

Add ½ of a one-pound bag of tortilla chips to the casserole dish. Press down and slightly crush the chips so they lay a little flatter.

Use a slotted spoon to transfer the sausage and peppers to the casserole dish, leaving any liquid behind in the skillet.

Add ¾ of a shredded 8oz. block of cheddar to the casserole dish. Slightly stir to combine the chips, sausage and peppers, and cheese.

Pour the egg mixture over the casserole. The egg will not fully submerge the other ingredients.

Top with the remaining ¼ cheddar cheese.

Bake the breakfast casserole for about 40 minutes, or until the internal temperature reaches 160ºF and the outer edges are browned.

Let the casserole cool for about five minutes before slicing into six or eight pieces, then serve!

The post Sausage Breakfast Casserole appeared first on Budget Bytes.

Because I add spinach to everything. I keep frozen spinach on hand so I can toss a handful into whatever I’m cooking and spinach felt like such a natural addition to my usual grilled cheese. I also added a little feta cheese for a tangy punch, a few spicy flakes of red pepper, and toasted it up on some good bread. The result was something truly spectacular. This Spinach Feta Grilled Cheese only takes a few minutes more than regular grilled cheese, and it’s SO worth the extra effort. No joke, you’ll pay about $8 for something like this at your local cafe, but not at home!

Originally posted 8/31/13, updated 1/19/2022.

Is This a Melt or a Grilled Cheese?

Okay, so technically this type of sandwich is called a “melt.” A melt is a grilled cheese that has other ingredients added, like vegetables or meat, whereas a grilled cheese is a cheese-only grilled sandwich. While the difference between a melt and a grilled cheese often sparks heated debates, I want people to be able to find this recipe on the internet and the data shows that people are searching for “spinach and feta grilled cheese,” not “spinach and feta melt”. The English language is fluid, and the use of the term “melt” is declining. So here we are! 

What Kind of Bread is Best for Grilled Cheese

I originally used ciabatta bread for this recipe, but it wasn’t available this time around so I chose a nice sourdough bread instead. Homemade focaccia would also be nice. Because the ingredients in this recipe are a little more hearty than your everyday grilled cheese sandwich, I would suggest using any sturdy bread that can hold up to the filling ingredients. Skip the soft white bread for this one. ;)

What Kind of Spinach to Use

I used frozen spinach for this recipe because it’s easy to keep on hand without worrying about it spoiling, but you could absolutely use fresh spinach if you have it. Just sauté it down until most of the moisture is gone, just as I did below with the frozen spinach.

As far as frozen spinach goes, you’ll want to buy the kind that comes loose in a bag rather than the type that is frozen into a block. That will allow you to thaw just enough for this recipe while leaving the rest in the freezer for your next cooking adventure.

What to Serve with Spinach and Feta Grilled Cheese

As with any grilled cheese sandwich, this spinach and feta version goes great with a cup of tomato soup. But you could also serve it with a little dish of pasta sauce or pizza sauce for dipping!

What Else Can I Add?

Oh, there are so many delicious possibilities for add-ins here: olives, artichokes, red onion, parmesan cheese… I’d not be against putting an egg on there, too. ;)

Spinach and Feta Grilled Cheese

Take your grilled cheese sandwich to the next level with this gourmet Spinach Feta Grilled Cheese! An easy and flavorful lunch idea.

Course Lunch, Sandwich

Cuisine American

Total Cost $3.62 recipe / $1.81 serving

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 1 sandwich each

Calories 507kcal

Author Beth – Budget Bytes

Ingredients

• 1/2 Tbsp olive oil $0.08
• 1 clove garlic, minced $0.08
• 1/4 lb. frozen chopped spinach $0.42
• 1 pinch salt and pepper $0.05
• 4 slices bread $1.00
• 2 Tbsp butter $0.20
• 1 cup shredded mozzarella $1.15
• 1 oz. feta $0.62
• 1 pinch crushed red pepper $0.02

Instructions

• Add the olive oil and minced garlic to a skillet. Sauté over medium heat for about one minute, then add the frozen spinach (no need to thaw), and a pinch of salt and pepper. Continue to sauté over medium until most of the moisture has evaporated from the skillet.
• Spread butter over one side of each of the slices of bread. Flip the bread over so the buttered side is facing down as you build the sandwiches.
• Divide half of the shredded mozzarella between two slices of bread. Top the mozzarella with the crumbled feta.
• Divide the cooked spinach between the two sandwiches, then top with the remaining shredded mozzarella and a pinch of crushed red pepper flakes. Top each sandwich with the second slice of bread, buttered side facing out.
• Heat a large skillet over medium-low. Once hot, add the sandwiches and cook on each side until golden brown and crispy on the outside and warm and gooey on the inside.
• Cut the sandwiches in half and serve!

Nutrition

Serving: 1sandwich | Calories: 507kcal | Carbohydrates: 32g | Protein: 23g | Fat: 33g | Sodium: 962mg | Fiber: 4g

How to Make Spinach and Feta Grilled Cheese – Step by Step Photos

Add a 1/2 tablespoon of olive oil and one minced clove of garlic to a small skillet. Cook the garlic for about a minute, then add ¼ lb. froen spinach (you can just estimate ¼ of a one pound bag, or ⅓ of a 12oz. bag). Season with a pinch of salt and pepper and continue to sauté over medium until most of the moisture has evaporated.

Spread about ½ Tbsp butter over one side of each slice of bread (four slices).

Flip the bread over so the unbuttered sides are facing up. Add about ¼ cup shredded mozzarella to two of the slices. Top each with a little crumbled feta.

Add the cooked spinach on top of the mozzarella and feta.

Add another ¼ cup shredded mozzarella to each along with a pinch of crushedred pepper. Top with the second piece of bread, butter side facing out.

Heat a large skillet over medium-low. Once hot, add the sandwiches. Cook for about five minutes on each side, or until golden brown and crispy on the outside and melty and hot on the inside.

Slice the sandwiches in half and serve!

Ooohhhh yesssssss.

Love Cheesy Melts? Try These Other Recipes:

• Spinach Artichoke Grilled Cheese
• Pizza Melts
• Pesto Grilled Cheese with Sun Dried Tomatoes

The post Spinach and Feta Grilled Cheese appeared first on Budget Bytes.

Here’s another super easy meal prep for you! This super simple Cajun Sausage and Vegetables meal prep follows the basic protein + veg formula and is super fast to make. I’ve got some additional suggestions for you below, if you’d like to bulk up the meal a bit or just make it a little fancier!

Vegetable Options

Protein Options

The Andouille sausage in this recipe is packed with herbs, spices, and a delicious smoky flavor, which ends up adding flavor to the entire dish. You can swap the sausage out with something like shrimp or chicken thighs, but if you do so, I suggest coating the chicken or shrimp well with plenty of Cajun seasoning since they don’t have seasonings built-in, like the sausage.

Bulk it Up!

If you need some carb action to keep you full and satisfied, you can serve these Cajun Sausage and Vegetables over a bed of rice. You can cook your rice in broth or add some herbs and spices for even more flavor.

Another option is to serve the sausage and vegetables over a bed of pasta. I think penne would be a great choice. If serving over penne, you can add a vinaigrette to help coat everything in flavor. I think the Smoky Vinaigrette that I used in my Smoky Roasted Sausage and Vegetables recipe would go nicely.

How Long Does it Last?

I generally keep meal preps like this for about four days, but the lifespan will vary depending on the conditions in your refrigerator, the freshness of the vegetables, and how long you cook the vegetables. Since I cooked this with the intention of reheating later, I purposely cooked the vegetables very lightly to prevent them from getting super soggy as they wait in the refrigerator. By nature, they will wilt a bit as the days go by, but undercooking them slightly can definitely help.

Cajun Sausage and Vegetables

This simple Cajun Sausage and Vegetables meal prep is a fast, easy, flavorful, and delicious way to get your daily dose of vegetables!

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $6.94 recipe / $1.74 serving

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 440kcal

Author Beth – Budget Bytes

Equipment

• Chef’s Knife
• White Cutting Boards
• Pyrex Glass Meal Prep

Ingredients

• 1 zucchini (½ lb.) $0.72
• 1 yellow squash (½ lb.) $0.70
• 1 red bell pepper $1.50
• 1 red onion $0.28
• 14 oz. Andouille sausage* $3.33
• 2 Tbsp cooking oil, divided $0.08
• 1/2 tsp smoked paprika $0.05
• 1/4 tsp garlic powder $0.02
• 1/4 tsp cayenne pepper $0.02
• 1/4 tsp salt $0.02
• 1/4 tsp freshly cracked black pepper $0.02
• 2 Tbsp chopped fresh parsley $0.20

Instructions

• Slice the zucchini and yellow squash into half-rounds. Slice the red bell pepper and red onion into strips. Add all of the vegetables to a large bowl.
• Slice the sausage into rounds. Add the sausage and 1 Tbsp cooking oil to a large skillet. Cook the sausage over medium heat until well browned. Remove the skillet from the heat and transfer the sausage to a clean bowl.
• Drizzle the vegetables with the remaining 1 Tbsp cooking oil, then sprinkle the smoked paprika, garlic powder, cayenne pepper, salt, and pepper over top. Toss the vegetables to coat them in oil and spices.
• Place the same skillet back over the heat and turn the heat under the skillet up to medium-high. Once very hot, add the vegetables and sauté just until they are slightly tender. The vegetables will pick up the flavor left in the skillet from the sausage, so do not clean the skillet first. Be careful to not overcook the vegetables, as they will cook more when you reheat your meal preps.
• Remove the skillet from the heat and add the cooked sausage and chopped parsley to the vegetables. Toss to combine with the vegetables. Give the sausage and vegetables a taste and adjust the salt or other seasonings to your liking.
• Serve immediately or divide into four portions and refrigerate until ready to eat.

Notes

*If you can not find Andouille sausage in your area, you can substitute it with any smoked sausage, like kielbasa.

Nutrition

Serving: 0.25recipe | Calories: 440kcal | Carbohydrates: 9g | Protein: 21g | Fat: 36g | Sodium: 1043mg | Fiber: 3g

How to Make Cajun Sausage and Vegetables – Step by Step Photos

Prep the vegetables first, so they’re ready to go. Slice one zucchini and one yellow squash into half-rounds. Slice one red bell pepper and one red onion into strips. Place the vegetables in a bowl.

Slice 14oz. Andouille sausage into rounds.

Add 1 Tbsp cooking oil to a large skillet and heat over medium. Add the sausage and cook until the sausage is well browned. Remove the skillet from the heat and transfer the sausage to a clean bowl.

Drizzle 1 Tbsp cooking oil over the vegetables, then sprinkle with ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp cayenne pepper, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Toss the vegetables until they’re coated in oil and spices.

Turn the heat under the skillet up to medium-high. Once very hot, add the vegetables and sauté just until they begin to soften. The vegetables will pick up the flavor and browned bits left behind by the sausage. Be careful not to overcook the vegetables. Remove the skillet from the heat.

Return the cooked sausage back to the skillet along with a couple of tablespoons of chopped parsley. Toss to combine. Give it a taste and adjust the salt or other seasonings to your liking.

Serve immediately or divide into four portions and refrigerate until ready to eat.

The post Cajun Sausage and Vegetables appeared first on Budget Bytes.

I love it when a few simple ingredients can come together to create something truly delicious and I think rice krispie treats are one of those magical ingredient combinations. It’s literally four simple ingredients but together they become a new magical thing that is simultaneously melt-in-your-mouth, soft and chewy, and also light and crispy. They’re just *mwuah* perfection. I like to make mine a little extra soft so that sweet marshmallow melts away to the crispy rice cereal within. You won’t be cutting the roof of your mouth on these babies! Just soft, gooey, marshmallowy goodness!

How to Keep Rice Krispie Treats Soft

How to Store Rice Krispie Treats

Rice krispie treats can be kept at room temperature for a couple of days, or in the refrigerator for about five days. OR, if you’re like me and want to make them last even longer, you can freeze them in an air-tight container for up to three months. I just take one out at a time and thaw at room temperature for 10-15 minutes before going to town. :)

What Else Can You Add?

Add-ins are my favorite part of any recipe. And with something as simple as rice krispie treats, there is so much room for customization! Here are some fun things to add to make new flavors:

• Almond extract and rainbow sprinkles for birthday cake flavored treats
• Replace some of the rice cereal with golden graham cereal and add chocolate chips and more mini-marshmallows (stir in with the cereal so they don’t melt) for smores flavored treats
• Stir some peanut butter into the melted marshmallows and drizzle chocolate over top
• Use cocoa pebbles in place of plain rice krispie cereal and stir cocoa powder into the melted marshmallows
• Stir in crushed oreo cookies for a “cookies and cream” treat
• Add peppermint extract to the melted marshmallows and stir in white chocolate chips with the cereal

Rice Krispie Treats

Sweet and fluffy marshmallows, creamy butter, and crispy rice cereal make these homemade rice krispie treats melt-in-your-mouth delicious!

Course Dessert, Snack

Cuisine American

Total Cost $2.30 recipe / $0.26 serving

Prep Time 5 minutes

Cook Time 10 minutes

Cool time 1 hour

Total Time 1 hour 15 minutes

Servings 9

Calories 221kcal

Author Beth – Budget Bytes

Ingredients

• 6 Tbsp butter (salted) $0.60
• 6 cups mini marshmallows (10oz. package) $1.00
• 1/2 tsp vanilla extract $0.14
• 4 cups rice krispie cereal $0.56

Instructions

• Line an 8×8 dish with waxed paper or foil and coat lightly in oil.
• Add the butter to a pot and melt over medium heat.
• Once the butter is melted, add the marshmallows and continue to stir and cook until the marshmallows are melted and incorporated into the butter.
• Once the marshmallows are melted and incorporated, remove the pot from the heat. Stir in the vanilla extract.
• Add the rice krispie cereal and stir until everything is coated in the marshmallow mixture.
• Press the rice krispie mixture into the prepared dish using a lightly oiled spatula. Avoid over compacting the treats.
• Allow the treats to cool at room temperature or in the refrigerator until solid. Slice into 9 pieces and serve.

Nutrition

Serving: 1piece | Calories: 221kcal | Carbohydrates: 38g | Protein: 2g | Fat: 8g | Sodium: 159mg | Fiber: 1g

How to Make Rice Krispie Treats – Step by Step Photos

Add 6 Tbsp of butter to a pot and melt over medium heat.

Once the butter is melted, add 6 cups mini marshmallows (or one 10oz. package). Continue to stir and cook over medium heat.

When the marshmallows are fully melted and incorporated into the butter, remove the pot from the heat. Stir in ½ tsp vanilla extract.

Stir in 4 cups of rice krispies cereal.

Make sure to stir until all of the cereal is well coated in the melted marshmallow mixture.

Line an 8×8 dish with waxed paper or foil coated lightly with oil (I put a little oil on a paper towel and wipe the inside). Press the rice krispie mixture into the dish using a lightly oiled spatula. Avoid packing it down too firmly. Allow the treats to cool at room temperature or in the refrigerator until firm, then slice into nine pieces.

Store the rice krispie treats at room temperature for about two days, in the refrigerator for five days, or in the freezer for longer storage.

The post Homemade Rice Krispie Treats appeared first on Budget Bytes.

I’ve made a few variations of pasta sauce over the years, but this Slow Cooker Spaghetti Sauce is definitely one of my favorites. The long slow simmer caramelizes the sugars in the tomatoes and creates a depth of flavor that can’t be matched. Plus, what more could you ask for than to just throw some ingredients in a pot, forget about it for 8 hours, and then come back to a rich, delicious homemade sauce? Then you can divide the sauce into portions, freeze, and you’ll have delicious homemade pasta sauce on hand for quick busy weeknight dinners.

Originally posted on 11/4/2011, updated 1/12/2022.

Why make Homemade Spaghetti Sauce?

Pasta sauce can be bought premade really cheaply, so I think in a lot of cases it does make sense to just buy a jar and go with it. But if you want to have a little more control over the quality and ingredients of your pasta sauce while still keeping costs low, this Slow Cooker Spaghetti Sauce is a great option. 

What Size Slow Cooker to Use

This recipe makes about 2 quarts of sauce, so I would suggest using a 3 quart or larger slow cooker. You don’t need anything fancy, just a very basic slow cooker with basic functions like warm, low, and high. I do find that slow cookers made with a thick ceramic insert (or “crock”) cook much more evenly than metal inserts, like you’d have when using the slow cooker function on an Instant Pot.

Why Add Balsamic Vinegar?

The balsamic vinegar in this recipe adds a subtle depth and brightness to the sauce. It can seem strong at first, but it mellows out as the sauce is cooked. If you’re not a fan of balsamic vinegar or just don’t have any on hand, this recipe will still make a really amazing sauce even if you leave it out.

Can I Add Meat?

I’ve tried this sauce before with ground beef and I found the cook time to be far too long for the ground beef, so if you do want to add meat I suggest browning it separately and then just stirring it into the sauce after cooking. You can also check out my quick Weeknight Pasta Sauce for an easy and flavorful meat sauce option.

How to Freeze Pasta Sauce

This recipe makes about 7 cups. I suggest dividing the sauce into two or three cup portions before freezing so you can take out just enough for one recipe at a time to thaw. Let the spaghetti sauce cool completely in the fridge, then transfer to freezer-safe containers to freeze. The sauce will stay good in the freezer for about three months, but this can vary depending on the conditions in your freezer. If you use quart-sized freezer bags and freeze them laying flat they stack nicely in the freezer without taking up much space. 

You can thaw the sauce in the refrigerator overnight or just cut the bag away from the frozen sauce, place it in a saucepot, and heat over medium-low until it’s heated through (stir occasionally).

This sauce goes great with Homemade Meatballs (also freezer-friendly)!

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.

Course Dinner, Sauce

Cuisine American, Italian

Total Cost $4.40 recipe / $0.63 per cup

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 7 cups

Calories 77kcal

Author Beth - Budget Bytes

Equipment

• Slow Cooker

Ingredients

• 1 yellow onion $0.32
• 4 cloves garlic $0.32
• 2 28oz. cans crushed tomatoes $2.00
• 1 6oz. can tomato paste $0.69
• 1 Tbsp dried basil $0.30
• 1.5 tsp dried oregano $0.15
• 1 Tbsp brown sugar $0.03
• 1 Tbsp balsamic vinegar $0.14
• 4 Tbsp butter $0.40
• 1 tsp salt (or to taste) $0.05

Instructions

• Dice the onion and mince the garlic. Place both in a 3 quart or larger slow cooker.
• Add the crushed tomatoes, tomato paste, basil, oregano, brown sugar, balsamic vinegar, and butter to the slow cooker. Stir everything together well.
• Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
• After cooking, give it a good stir, then add salt to taste. Start with just ½ tsp of salt and add more if needed (I added 1 tsp). Use the sauce immediately, refrigerate, or freeze for later.

Nutrition

Serving: 1cup | Calories: 77kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Sodium: 393mg | Fiber: 1g

How to Make Slow Cooker Spaghetti Sauce – Step By Step Photos

Dice one yellow onion and mince four cloves of garlic. Add both to a 3 quart or larger slow cooker.

Add 2 28oz. cans of crushed tomatoes and one 6oz. can of tomato paste to the slow cooker.

Also add 1 Tbsp dried basil, 1.5 tsp dried oregano, 1 Tbsp brown sugar, 1 Tbsp balsamic vinegar, and 4 Tbsp butter to the slow cooker. 

Give the ingredients a good stir until they’re evenly incorporated.

Place the lid on the slow cooker and cook on high for four hours or low for eight hours. After cooking, it will look a little like the photo above (the white is just the milk fats from the butter). Give it a good stir.

Add salt to the sauce to taste. Start with ½ teaspoon and add more until the flavors pop. I ended up using one teaspoon total. 

Use the slow cooker spaghetti sauce immediately or refrigerate then freeze for long-term storage.

The post Slow Cooker Spaghetti Sauce appeared first on Budget Bytes.

I love meatballs and have several recipes for fun meatball recipe variations on the website already, but I wanted to have one good basic and easy homemade meatball recipe that could be used in several different meals. That way you can keep a batch of these tasty meatballs in your freezer and use them in different quick weeknight meals later. I’m all about making things easy and uncomplicated!

This homemade meatball recipe is super simple, pared-down, and basic for when you need something fast, easy, and uncomplicated. The other advantage to keeping these meatballs simple is that it makes them more versatile! Because the flavor profile is simple, you can pair these meatballs with a variety of sauces and meals.

And as always, I’ve got a couple of upgrade options for you below if you do want to take these meatballs up a notch and make something a little fancier.

Why Do Meatballs Have Egg and Breadcrumbs?

Egg and breadcrumbs are added to meatballs to help hold together, and the combination helps give the meatballs a slightly more tender texture. While I have made some meatballs without eggs and breadcrumbs in the past (see my Beef Kofta Meatballs), they don’t hold together quite as well and the meat has a more firm texture, similar to that of a hamburger.

If you need to replace the egg or breadcrumbs for dietary reasons, you can experiment with using a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water) for the egg, and using oatmeal, rice, or crushed gluten-free crackers in place of the breadcrumbs.

Can I Use Different Meat?

Yes, meatballs work great with several different types of ground meat. Just keep in mind that different types of ground meat contain different amounts of fat and moisture, so substituting the meat can change the texture and flavor of the meatballs.

The recipe below uses Italian sausage, which has a ton of herbs and spices already in the meat. Because of that, the meatballs only needed a small amount of extra seasoning added. So if you substitute the Italian sausage with a different type of ground meat, make sure to increase the seasoning in the meatballs accordingly.

How to Use Homemade Meatballs

Easy Homemade Meatballs

These easy homemade meatballs are freezer-friendly and versatile. Keep a batch in the freezer for quick weeknight dinners later!

Course Dinner, Main Course

Cuisine American, Italian

Total Cost $10.92 recipe / $1.37 serving

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 8 about 5 meatballs each

Calories 418kcal

Author Beth – Budget Bytes

Ingredients

• 1/2 cup plain breadcrumbs $0.32
• 1/2 cup grated Parmesan $0.88
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/2 tsp Italian seasoning $0.05
• 1/4 tsp salt $0.02
• 1/4 tsp pepper $0.03
• 2 large eggs $0.42
• 1/4 cup whole milk $0.11
• 1 lb. bulk Italian sausage $3.00
• 1 lb. ground beef $5.99

Instructions

• In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
• Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.
• Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 40 meatballs, approximately 2 Tbsp in volume each.

Oven Cooking Instructions

• Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.
• Bake the meatballs for about 15 minutes, or until lightly browned.
• Transfer the meatballs to a pot of red sauce and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until the meatballs are cooked through.

Stove Top Cooking Instructions

• Add a tablespoon of cooking oil to a large skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet. Add half of the meatballs to the skillet.
• Cook the meatballs, turning every couple of minutes, until browned on all sides and cooked through. Repeat with the second batch of meatballs.
• Transfer the cooked meatballs to a pot of red sauce and simmer for a few minutes more before serving.

Freezing instructions

• You can freeze the meatballs either cooked or uncooked. I prefer freezing them already cooked so they can go straight from the freezer into a pot of red sauce and then just simmer until heated through. Cooked meatballs should be completely cooled before placing in a gallon-sized freezer bag and transferred to the freezer.
• To freeze uncooked meatballs, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag for longer storage. Thaw completely before cooking.

Nutrition

Serving: 5meatballs | Calories: 418kcal | Carbohydrates: 6g | Protein: 23g | Fat: 33g | Sodium: 691mg | Fiber: 1g

How to Make Homemade Meatballs – Step by Step Photos

Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine ½ cup breadcrumbs, ½ cup grated Parmesan, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp pepper. Pre-mixing these ingredients helps them incorporate more evenly into the meat without having to overmix the meat.

Add the whisked egg, breadcrumb mixture, ¼ cup milk, 1 lb. Italian sausage, and 1 lb. ground beef to a bowl.

Let the meatball mixture sit for five minutes to allow the breadcrumbs to absorb some of the moisture.

Divide and shape the meatball mixture into about 40 meatballs, 2 Tbsp each. I have small hands, so this may actually look bigger than they were. I used a 2 Tbsp measuring cup to portion the meat.

To bake the meatballs, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place the meatballs on the baking sheet with about one inch between each.

Bake the meatballs for about 15 minutes, or until lightly browned, then transfer to a pot of red sauce and simmer for an additional 5 minutes. If not using a red sauce, bake for 3-5 minutes longer, or until cooked through.

To cook the meatballs in a skillet, heat one tablespoon cooking oil in a large skillet over medium. Once hot, swirl to coat the skillet in oil, then add the meatballs. Cook for 1-2 minutes on each side or until browned on all sides and cooked through.

Whether you cook your meatballs in the oven or on the stove top, finishing them off with a brief simmer in red sauce adds an extra dose of flavor and helps keep the meatballs nice and tender.

To freeze the cooked meatballs, cool them completely in the refrigerator first, then place them in a freezer bag and transfer to the freezer for longer storage (about 3 months). Once frozen they can be dropped straight from the freezer into a pot of red sauce and simmered until heated through.

Try These Other Meatball Recipes:

• BBQ Meatballs with Cheese Grits
• Teriyaki Meatball Bowls
• Spinach Feta Turkey Meatballs
• Chicken Parmesan Meatballs
• Giant Slow Cooker Meatballs
• Turkey and Stuffing Meatballs
• Sheet Pan BBQ Meatballs

The post Easy Homemade Meatballs appeared first on Budget Bytes.

Do you remember the cabbage soup diet? It was one of those crazy fad diets where you were supposed to eat as much as you want of just one thing (in this case cabbage soup) and you’d supposedly lose weight without trying. While I’m not a fan of that type of diet, I am a big fan of the cabbage soup that the diet was centered around. Why? For one simple reason—it’s absolutely DELICIOUS. Yeah, I was surprised too. The first time I had the famed diet cabbage soup I expected it to be boring and bland, but I was pleasantly surprised by how extremely flavorful and comforting the soup was. I actually ended up eating it over and over again just because I wanted to. And it became a winter comfort food staple for me ever since. 😅

Originally published 1/15/2018, updated 1/8/2022.

What’s in Cabbage Soup?

The classic “cabbage soup diet” cabbage soup has taken many forms over the years, but they all have one thing in common—they’re stuffed full of non-starchy vegetables swimming in a flavorful herb-filled broth. I like my broth a bit more tomatoey, so I added some tomato sauce to thicken it up. Some people use V8 instead, but tomato sauce is much less expensive, especially when only a small amount is needed. I also added a bit of smoked paprika (because that’s my fav), and a splash of lemon juice at the end to brighten it up.

How to Store Leftovers

This recipe does make a really large batch, so it’s a good idea to freeze about half of it, just in case you can’t eat all of it within about five days. To freeze this soup, divide it into single-serving portions, chill it completely in the refrigerator first, then transfer to the freezer for longer storage. Keep in the freezer for up to three months.

Add More Protien

Soup recipes in general are very flexible, so you could always add a little extra protein to this soup to make it more filling. Here are some other great ingredients you can add:

• Beans (cannellini, chickpeas, kidney beans)
• Ground beef (or check out my Beef and Cabbage Soup)
• Italian sausage
• Cubed tofu (extra firm)
• Shredded chicken

Shown with Homemade Garlic Bread.

Cabbage Soup

Forget the cabbage soup diet, you'll want to eat this super healthy vegetable-filled cabbage soup just because it tastes incredible! 

Course Dinner, Soup

Cuisine American

Total Cost $7.13 recipe / $1.19 serving

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6 2 cups each

Calories 133kcal

Author Beth - Budget Bytes

Equipment

• Dutch Oven
• Measuring Cups Spoons
• Chef's Knife
• Garlic Press

Ingredients

• 1 yellow onion $0.32
• 4 cloves garlic $0.32
• 1 Tbsp olive oil $0.16
• 4 carrots $0.57
• 4 ribs celery $0.50
• 1 green bell pepper $0.69
• 1 28oz. can diced tomatoes $1.00
• 1 8oz. can tomato sauce $0.34
• 1/2 lb. frozen green beans $0.67
• 1/4 cup chopped parsley $0.23
• 1/2 Tbsp smoked paprika $0.15
• 1 tsp dried oregano $0.10
• 1/2 tsp dried thyme $0.05
• 1/4 tsp freshly cracked black pepper $0.02
• 6 cups chopped cabbage (½ head) $1.14
• 6 cups vegetable broth $0.78
• 1 tsp salt $0.05
• 1 Tbsp lemon juice $0.04

Instructions

• Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat until the onions are soft.
• While the onion and garlic are sautéing, peel and slice the carrots, chop the celery, and dice the bell pepper. Add the carrot, celery, and bell pepper to the pot. Continue to sauté as you measure the rest of the ingredients.
• Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook while you chop the cabbage.
• Chop the cabbage into 1-inch pieces. Add the cabbage to the pot along with the vegetable broth and stir to combine.
• Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.
• Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.

Nutrition

Serving: 2cups | Calories: 133kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Sodium: 1783mg | Fiber: 7g

How to Make Cabbage Soup – Step by Step Photos

Start by mincing four cloves of garlic and dicing one large onion. Add them both to a large soup pot with one tablespoon olive oil. Sauté over medium heat until the onions are soft and translucent.

While the onion and garlic are sautéing, peel and slice 4 carrots, slice 4 stalks of celery, and dice one green bell pepper. Add the carrots, celery, and bell pepper to the pot. Continue to sauté over medium.

Add one 28oz. can diced tomatoes (I used petite diced), one 8oz. can tomato sauce, ½ lb. frozen green beans, ¼ cup chopped parsley, ½ Tbsp smoked paprika, 1 tsp oregano, ½ tsp thyme, and ¼ tsp pepper. Stir to combine.

Chop 1/2 head of cabbage into one-inch pieces (about 5-6 cups once chopped). Add the chopped cabbage to the pot along with 6 cups of vegetable broth.

Stir everything together, place a lid on the pot, and turn the heat up to medium-high. Allow the soup to come to a boil, then reduce the heat to medium-low. Let the soup simmer over medium-low, stirring occasionally, for about 40 minutes, or until the cabbage is to your desired tenderness.

Once the cabbage is tender, season the soup with salt, starting with 1/2 teaspoon, then adding more to taste (I used 1 tsp total). Next, add one tablespoon of lemon juice, which really helps brighten the flavors. 

And then slurp down all that vegetable-y goodness! I garnished with a little more fresh parsley, but it’s not needed for extra flavor.

This soup goes great with some crusty bread (garlic or not) to soak up that delicious broth!

The post Cabbage Soup appeared first on Budget Bytes.

It’s January again and this time of year there are a LOT of people experimenting with meal prep, whether it be for budget reasons, health reasons, or maybe you’re just trying to work on organization and time management. Well, this blog post is simply to remind you that meal prep doesn’t have to be complicated. This Easy Chicken and Vegetable Meal Prep is what I make when I don’t want to think too hard. It’s easy, always satisfying, and there is plenty of room for customization.

The Meal Prep Formula

The easiest way to meal prep is to use a simple formula and just plug ingredients into the formula. So for this meal prep, I used the protein + veg + veg formula. Sometimes I do a protein + veg + grain. Either way, I keep the cooking method and seasonings simple to reduce effort.

A third formula that I use sometimes is refrigerator salad + protein. This formula is a little more involved, in my opinion, because salads tend to take a little more prep work than a simple roasted vegetable.

Other Vegetable Options

As mentioned above, one of the reasons I love this simple meal prep is that it’s super customizable. If you’re not a fan of the vegetables I used, you can swap them out with just about anything. Here are some options:

• Steamed or roasted broccoli
• Steamed or roasted carrots
• Roasted potatoes
• Steamed green beans
• Roasted cauliflower
• Roasted squash
• Lemon pepper zucchini
• Roasted mushrooms
• Roasted Asparagus

Keep the Seasonings Simple

One of the keys to keeping this meal prep fast and easy is to not overthink the seasonings. This is one time when I usually lean heavily on pre-made seasoning blends. I don’t want to pull out ten bottles of herbs and spices, I just want to add a sprinkle-sprinkle of one thing and that and be done with it. Some great seasoning options are steak seasoning, cajun seasoning, taco seasoning, chili seasoning, za’atar, curry powder, garlic herb seasoning, lemon pepper, or Greek seasoning.

I usually season the protein heavily, and then keep the seasonings for the vegetables quite simple (salt, pepper, maybe garlic powder) so they aren’t competing too much.

Bulk it Up

A great way to bulk this meal up a bit without adding too much to the cost is to add a grain. Try rice, quinoa, bulgur, farro, or barley are all great options. Try cooking your grain in broth instead of water for an easy extra dose of flavor.

Chicken and Vegetable Meal Prep

This simple chicken and vegetable meal prep is an easy way to prepare meals ahead to save time and money, plus it's customizable!

Course Dinner, Lunch

Cuisine American

Total Cost $10.59 recipe / $2.65 serving

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Calories 461kcal

Author Beth – Budget Bytes

Equipment

• Pyrex Glass Meal Prep
• Enamelware Sheet Pan
• Parchment Paper

Ingredients

• 1 lb. Brussels sprouts $1.99
• 1.25 lbs. sweet potato* $1.25
• 3 Tbsp cooking oil, divided $0.12
• 1/4 tsp salt $0.02
• 1/4 tsp pepper $0.02
• 1.3 lb. boneless, skinless chicken breast $6.79
• 2 tsp steak seasoning $0.20
• 1/2 tsp smoked paprika $0.05
• 1/2 tsp sweet paprika $0.05
• 1 Tbsp butter $0.10

Instructions

• Preheat the oven to 400ºF. Rinse the Brussels sprouts and slice them in half. Place them on a parchment-lined baking sheet, drizzle with 1 Tbsp oil, and add a pinch of salt and pepper. Toss to coat.
• Wash the sweet potato then slice it in half lengthwise. Prick the outside surface with a fork. Rub 1 Tbsp oil over all surfaces of the sweet potato. Place the sweet potato, cut sides down, on the baking sheet with the Brussels sprouts.
• Transfer the baking sheet to the oven and roast for 20 minutes. After 20 minutes, stir the Brussels sprouts, then return the baking sheet to the oven for 10-15 minutes, or until the Brussels sprouts have reached your desired level of browning. If the sweet potato is not softened all the way through at this point, just remove the sprouts and return the sweet potato to the oven.
• While the vegetables are roasting, prepare the chicken breast. Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl. Coat the chicken breasts in the seasoning mixture.
• Heat the remaining tablespoon of oil in a large skillet over medium-low heat. Once hot, add the chicken breasts.
• Cook the chicken breasts, without flipping, for about 8 minutes, or until well browned on the bottom. Flip the breasts and cook on the second side until well browned and cooked through (internal temperature 165ºF). Cooking time will vary with the thickness of the chicken.
• Transfer the cooked chicken breast to a clean cutting board to rest for five minutes before slicing.
• Cut the sweet potato halves in half once again to create four portions. Divide the sweet potatoes, Brussels sprouts, and sliced chicken between four containers. Add a pat of butter to each piece of sweet potato. Refrigerate up to four days.

Notes

*I had one very large sweet potato and used ¼ of the potato per portion. You could also use two smaller sweet potatoes and use ½ of each per meal prep.

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 40g | Protein: 38g | Fat: 18g | Sodium: 448mg | Fiber: 9g

How to Make Chicken and Vegetable Meal Prep – Step by Step Photos

Preheat the oven to 400ºF. Rinse one pound of Brussels sprouts and slice them in half. Place them on a parchment lined baking sheet, drizzle with 1 Tbsp cooking oil, and add a pinch of salt and pepper. Toss to coat the Brussels sprouts.

Wash a sweet potato (or two) and slice it in half length-wise. Use a fork to prick the outer skin. Rub a tablespoon of cooking oil over all surfaces of the sweet potato. Place the sweet potato, cut sides down, on the baking sheet with the Brussels sprouts.

Roast the vegetables for 20 minutes, then stir the Brussels sprouts and return everything to the oven for another 10-15 minutes, or until the Brussels have browned to your liking. If the sweet potatoes are not softened all the way through, simply remove the Brussels and return the sweet potato to the oven until tender.

While the vegetables are in the oven, prepare the chicken. Coat the outside of two boneless, skinless chicken breasts with a mix of 2 tsp steak seasoning, ½ tsp smoked paprika, and ½ tsp sweet paprika.

Add 1 Tbsp cooking oil to a large skillet and heat over medium-low.

Once the skillet and oil are hot, add the seasoned chicken breasts. Cook on one side, without flipping, for about 8 minutes or until well browned on the bottom. Flip the chicken breasts and cook on the second side until well browned and cooked through (internal temperature of 165º).

Transfer the chicken breast to a clean cutting board and let it rest for 5 minutes before slicing.

Divide the Brussels sprouts, sweet potato, and chicken between four meal prep containers. Add a pat of butter to each sweet potato. Refrigerate up to four days.

The post Easy Chicken and Vegetable Meal Prep appeared first on Budget Bytes.

The last two times I bought chicken breast at the grocery store, the cashiers asked me how to cook them (I had to wonder if they secretly knew what I did for a living 😅). While it can seem like a simple process, it can definitely go wrong if not done properly. And I’m not about to let you big $$$ dry, tasteless chicken breasts. So here is my full tutorial on how to cook chicken breast in a pan so that it stays juicy, flavorful, and tender.

Why I Love Pan Seared Chicken Breasts

This has become my go-to method for cooking chicken breasts. Not only is it super fast and easy, but you get a lot of delicious browning on the outside of the meat, which is something that doesn’t happen in the gentle heat of an oven. Plus, you can change the seasoning and make it taste like something new every time!

I’ve begun cooking a couple of chicken breasts at the beginning of each week, slicing them up, then storing them in the refrigerator to add to salads, pasta, sandwiches, and bowls over the next few days. It’s only a few minutes of prep and then I’ve got an easy protein ready to add to any meal. Here is a roundup of flexible recipes that are perfect for adding any protein, like pan-seared chicken breasts.

Cooking Boneless vs. Bone-in Chicken Breasts

The cooking technique below is for boneless chicken breasts (with or without skin). Bone-in chicken breasts take much longer to cook through, so you’ll want to utilize the oven to make sure the breast heats through completely without burning on the outside. For bone-in chicken breasts, I suggest using the method outlined in my Herb Roasted Chicken Breast recipe.

How Long to Cook Chicken Breasts in a Skillet

The amount of time needed to cook a chicken breast in a pan will vary depending on the thickness of the chicken breast, the amount of heat used, and the type of cookware used. To take the guesswork out of how long to cook the chicken breasts, I suggest using an instant-read meat thermometer to make sure the internal temperature of the chicken breast has reached 165ºF.

Thick Chicken Breasts

Thick chicken breasts take longer to cook through than thin chicken breasts, so I like to use lower heat (medium-low) and a longer cook time, which allows time for the meat to heat through without the outside burning. For a boneless chicken breast that is about one inch thick, I cook for about 8 minutes per side over medium-low heat.

Thin Chicken Breasts

If you buy thin cut breasts, fillet the chicken breasts yourself, or use a mallet to pound the chicken breasts to ½-inch thick, they will cook much faster. You’ll want to increase the heat to medium so you can still achieve some browning on the outside with a shorter cook time. For thinner breasts, I cook for about 4-5 minutes per side.

How to Season Chicken Breasts

Pan Seared Chicken Breasts

Learn how to cook tender, juicy, and flavorful boneless chicken breasts in a pan. Perfect for quick dinners and meal prep! 

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $7.27 recipe / $0.91 serving

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 229kcal

Author Beth – Budget Bytes

Ingredients

• 2 tsp steak seasoning $0.20
• 1/2 tsp smoked paprika $0.05
• 1/2 tsp sweet paprika $0.05
• 2 boneless, skinless chicken breasts (1.3 lbs. total) $6.79
• 1 Tbsp cooking oil $0.08
• 1 Tbsp butter (optional) $0.10

Instructions

• Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl. Coat the chicken breasts liberally with the seasoning on all sides.
• Add the cooking oil to a large skillet and heat over medium-low (or medium for thin-cut breasts). Once hot, swirl the oil to coat the skillet.
• Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts). Flip the chicken and then cook on the second side until well browned and cooked through (internal temperature of 165ºF).
• For extra luscious chicken, add a tablespoon of butter to the skillet, allow it to melt, then flip the chicken a couple of times to coat in the melted butter.
• Transfer the chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving.

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 1g | Protein: 31g | Fat: 10g | Sodium: 197mg | Fiber: 1g

How to Make Cook Chicken Breasts in a Pan – Step by Step Photos

Begin by seasoning the chicken breast liberally on each side. I used a mix of 2 tsp steak seasoning, ½ tsp smoked paprika, and ½ tsp sweet paprika. The steak seasoning contains salt, so no extra salt was needed in my mix.

Add a tablespoon or so of your favorite cooking oil to a large skillet. Heat the skillet over medium-low (or medium heat for thin cut breasts).

Once hot, swirl the oil in the skillet to coat the surface, then add the chicken breasts. Let the chicken breasts cook for 8 minutes without flipping (or 5 minutes for thin cut breasts). Flip once and cook until well browned on the second side and cooked through.

To make the chicken breasts extra luscious, add a tablespoon of butter to the skillet, allow it to melt, then flip the chicken a couple of times to coat. The butter will help dissolve some of the flavor off the bottom of the skillet to further coat the chicken.

Transfer the cooked chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving.

The post How to Cook Chicken Breast in a Pan appeared first on Budget Bytes.

You know how I love my instant ramen upgrades and this coconut curry ramen might just be one of my most favorite yet! You only need five simple ingredients and about ten minutes to make this bowl of delicious noodles. Plus, there’s no chopping required, so this coconut curry ramen is a really great choice for anyone cooking in small spaces or with limited cooking equipment (dorm room, hotel room, RV, etc.). But what I love the most is just how vibrant the colors and flavors are in this bowl.

What Kind of Vegetables to Use

I suggest keeping a bag of frozen mixed vegetables on hand for this ramen. Frozen vegetables are already chopped, which makes this recipe a breeze to put together. There are so many different vegetable mix combos available to choose from (see photos below for examples) and you can use just a cup at a time without worrying about the rest going bad. That being said, you can use any fresh vegetables you might have on hand, as well.

I’ve made this coconut curry ramen with a few different mixes of frozen vegetables already, and they’ve all been great. Scroll down to the step by step photos below the recipes to see the three types that I’ve tried so far.

What Flavor Ramen to Use

Another great thing about this recipe is that it’s flexible. You can use several different flavors of ramen. I used chicken, but shrimp would also be good. If you don’t want to use the seasoning packet that comes with the ramen, you can replace the water in the recipe below with any type of broth that you like (vegetable, chicken, mushroom, etc.).

What Kind of Curry Powder to Use

I used a yellow curry powder for this recipe, but it’s quite flexible and I think it would work well with just about any type of curry powder. The flavor of curry powder can vary quite a bit from brand to brand, so you may need to do some experimenting to find one that you like. You can use either a mild or spicy curry powder, whichever you prefer.

What Else Can I Add?

The recipe below is very simple but very delicious, but you can always add more ingredients if you have them on hand! I don’t like to see things go to waste and this recipe is perfect for add-ins! If you have shrimp or cooked chicken, you can toss that in there. You can top it with green onions or a drizzle of sriracha. This would also be a great way to use up an extra handful or two of any leftover greens that you may have (spinach, kale, etc.).

Coconut Curry Ramen

You only need 5 simple ingredients and about 10 minutes to make this Coconut Curry Ramen, a vibrant bowl full of bold colors and flavors. 

Course Dinner, Lunch, Soup

Cuisine American, Asian, Indian

Total Cost $1.34 recipe / $1.34 serving

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 1 or 2

Calories 770kcal

Author Beth – Budget Bytes

Ingredients

• 1 cup frozen mixed vegetables $0.47
• 1.5 cups water $0.00
• 1 3oz. package instant ramen $0.25
• 1/2 cup full fat coconut milk* $0.52
• 1 tsp curry powder $0.10

Instructions

• Add the frozen vegetables and water to a small saucepot. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil.
• Once boiling, add the ramen noodles (without seasoning). Continue to boil for 2-3 minutes, or until the noodles are soft.
• Shake the coconut can well to combine the solid fat and liquid before measuring. Add the coconut milk to the saucepot and stir to combine.
• Finally, add the seasoning packet from the instant ramen and the curry powder. Stir to combine. Serve hot.

Notes

*Use canned coconut milk, not the type in a carton meant to be used as a dairy milk substitute.

Nutrition

Serving: 1recipe | Calories: 770kcal | Carbohydrates: 86g | Protein: 18g | Fat: 43g | Sodium: 1853mg | Fiber: 13g

How to Make Coconut Curry Ramen – Step by Step Photos

You can use just about any type of mixed frozen vegetables for this recipe. Here are three examples of vegetable mixes that I’ve used and enjoyed. The vegetables used in the ramen bowl pictured in this post were the “stir-fry starters” mix on the top right.

Add one cup of frozen vegetables to a saucepot with 1.5 cups water. Place a lid on top, turn the heat on to high, and bring the water up to a boil.

Once boiling, add the ramen noodles to the pot (without the seasoning). Continue to boil for 2-3 minutes, or just until the noodles soften.

Add ½ cup full-fat coconut milk to the pot and stir to combine. Make sure your coconut milk is very well mixed before measuring, so you get an even mix of the solid fat and liquid.

Finally, add the seasoning packet from the instant ramen and one teaspoon curry powder. Stir to combine.

And that’s it! Your deliciously creamy pot of coconut curry ramen is done and ready to devour!

Try These Other Instant Ramen Recipes:

• Spicy Peanut Butter Ramen
• Vegan Creamy Mushroom Ramen
• Crunchy Chicken Ramen Stir Fry

The post Coconut Curry Ramen appeared first on Budget Bytes.

It’s that time of year again! Time for me to round up the 20 best recipes of 2021, recipes that you don’t want to miss! Since I’m (probably) the only one who has cooked every single recipe on this site, I hope you take my word when I say that these 20 recipes are the best of the best. Bookmark this page so the next time you can’t think of something to make for dinner, you can scroll through this list and pick something you haven’t tried yet. They’re all winners!

Without further ado, here are my top 20 favorite recipes from 2021, in order from newest to oldest!

Homemade Mac and Cheese

This incredibly creamy and cheesy homemade mac and cheese is great on its own or as a jumping off point for your own creation.

5 from 3 votes

Get the Recipe »

Extra Cheesy Homemade Mac and Cheese – I was not expecting this “basic” recipe to be this good, but somehow it just is. It’s extra cheesy, extra gooey, and will give you all the good cheesy ASMR vibes when you stir.

Mushroom Rice

This simple mushroom rice combines earthy mushrooms, savory garlic, rich butter, and flavorful vegetable broth for a simple yet flavorful side dish.

5 from 5 votes

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Mushroom Rice – This is another simple recipe that ended up blowing my mind. Just a few simple ingredients transform a pot of white rice from boring to, “can I eat this as my main dish?”

Chicken Stew

This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.

4.98 from 49 votes

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Chicken Stew – This tasty stew probably gets my vote for my absolute favorite recipe of the entire year, and that’s saying a lot. It’s so rich and hearty, and the flavor is absolutely off the charts. DON’T MISS IT.

Bratwurst and Sauerkraut

Juicy bratwurst simmering in tangy sauerkraut, sweet apples, onions, and broth is an easy and flavorful way to enjoy this German sausage.

5 from 7 votes

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Bratwurst and Sauerkraut – It’s no secret that I’m in love with bratwurst and since I’ve also recently fallen in love with sauerkraut, it’s only natural that I am in love with this recipe. It’s super easy to prepare and the leftovers are deeeelish!

Classic Meatloaf

This classic meatloaf recipe is just like the traditional meatloaf grandma used to make. Tender and juicy with the perfect tomato glaze!

4.92 from 12 votes

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Classic Homemade Meatloaf – I don’t know why meatloaf is always the butt of jokes on tv and cartoons because this stuff is SO GOOD. Total comfort food and definitely the type of leftovers that I look forward to the rest of the week.

Savory Oatmeal

Savory oatmeal is a delicious, hearty, and inexpensive meal that can be customized to use ingredients you have on hand.

5 from 10 votes

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Savory Oatmeal – Oats are a staple in my kitchen because they’re cheap, good for you, and they can be used for a lot more than just a sweet breakfast bowl. These savory oats are great for breakfast, lunch, or a quick dinner!

BBQ Meatballs with Cheese Grits

BBQ Meatballs with Cheese Grits is the perfect cozy meal for crisp fall evenings, football games, and afternoons spent raking leaves.

4.75 from 16 votes

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BBQ Meatballs with Cheese Grits – I had this recipe sitting in my drafts for almost two months because I honestly didn’t think anyone else would like it. Well, to my surprise, you guys liked it every bit as much as I did! This dish was one of the most viral recipes of the year.

Honey Sriracha Tofu

This sweet, spicy, and sticky honey sriracha tofu is addictively delicious! Add it to salads, bowl meals, wraps, and more.

4.83 from 17 votes

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Honey Sriracha Tofu – Food doesn’t have to be complicated to be delicious, and this honey sriracha tofu is the perfect example. The sauce is basically three ingredients, sriracha, honey, and soy sauce, and yet it’s so finger-licking good!

Mediterranean Coleslaw

This bright and fresh Mediterranean Coleslaw has a light lemony dressing (no mayo!) and a medley of crunchy and colorful vegetables.

4.84 from 6 votes

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Mediterranean Coleslaw – I still have food dreams about this coleslaw. It’s so light, refreshing, crunchy, colorful, and flavorful. If you’re looking to switch up your usual side dishes for sandwiches or grilled meat, this salad is a fun new option.

Easy Lemon Cream Pie

This sweet and creamy cloud-like lemon cream pie is an easy summer dessert that can be made completely no-bake, if needed.

5 from 12 votes

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Easy Lemon Cream Pie – Delicious simplicity at its best. This no-bake pie is crazy good, but you only need a few ingredients.

Chocolate Coffee Breakfast Smoothie

This Chocolate Coffee Breakfast Smoothie is a dessert-worthy treat and a sneaky way to add an extra dose of vegetables to your day.

4.78 from 18 votes

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Chocolate Coffee Breakfast Smoothie – This surprising smoothie tastes just like a Wendy’s frosty, but has way less sugar and a secret ingredient that packs in some extra fiber. ;)

One Pot Lemon Garlic Shrimp and Rice

You only need one pot and 8 ingredients to make this easy and flavorful Lemon Garlic Shrimp and Rice. Fast, easy, and delicious!

4.8 from 15 votes

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One Pot Lemon Garlic Shrimp and Rice – I love this easy, light, and refreshing dish for summer. Add a green salad or some steamed veggies on the side, and dinner is done!

Classic Three Bean Salad

Simple ingredients come together in this Classic Three Bean Salad to make a simple summer side dish, perfect for BBQs and potlucks!

4.5 from 6 votes

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Classic Three Bean Salad – Months later, I’m still trying to figure out why this is so good. It’s just some canned beans and a super simple vinaigrette, but I still want to sit down with the bowl and eat the entire batch myself. Oh, and it’s one of those magical recipes that get better with time in the fridge.

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 7 votes

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BBQ Cheddar Baked Chicken – This chicken didn’t get a lot of attention when I first posted it, but hopefully this will convince a few more of you to give it a try. It’s a super simple mix of BBQ sauce, cheddar, fresh red onion, and cilantro, but the flavors are perfect together and this chicken couldn’t be easier to make.

No Bake Pretzel Peanut Butter Bars

These no-bake pretzel peanut butter bars are a ridiculously simple homemade version of your favorite peanut butter cups!

4.87 from 15 votes

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No Bake Peanut Butter Pretzel Bars – You guys loved this no-bake dessert as much as I did! It’s like homemade peanut butter cups with a crunchy pretzel topping. Who wouldn’t love that?

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 19 votes

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Easy Lemon Pepper Chicken – Lemon pepper is such a great all-purpose seasoning. It adds acidity, salt, and a peppery bite all in one sprinkle, which makes this lemon pepper chicken a fast, easy, and tasty option for busy weeknights.

Cheddar Drop Biscuits

These rich, fluffy, and cheesy Cheddar Drop Biscuits are as easy as it gets when it comes to homemade biscuits.

4.93 from 13 votes

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Cheddar Drop Biscuits – I would eat these biscuits every day if I could. They’re rich, cheesy, soft, and fluffy. And bonus, they freeze great so you can take just a few out of the freezer to serve with dinner whenever needed!

Sheet Pan BBQ Meatballs

These Sheet Pan BBQ Meatballs are easy, colorful, and delicious. Plus the leftovers hold up great, so they're meal prep friendly!

4.96 from 23 votes

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Sheet Pan BBQ Meatballs – We all love sheet pan meals, and this one has tasty bbq meatballs, sweet pineapple rings, and caramelized peppers and onions. The perfect combo!

Spicy Peanut Butter Ramen

Adding peanut butter to your instant ramen is an easy way to upgrade this inexpensive comfort food with more flavor and protein.

4.94 from 44 votes

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Spicy Peanut Butter Ramen – I love easy ramen hacks, and this spicy peanut butter ramen is one of the best of the best. A super simple spicy peanut butter sauce makes these noodles absolutely irresistable.

Tortilla Baked Eggs

Tortilla Baked Eggs are a fun and flexible way to use leftover ingredients from the week in a delicious homemade breakfast.

5 from 12 votes

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Tortilla Baked Eggs – I couldn’t end this roundup without an egg recipe. These tortilla baked eggs became my favorite way to eat eggs this year. The flour tortilla is used as a sort of shell or bowl, holding in your eggs, cheese, and whatever other fillings you like. It’s fun, crispy, and tasty!

What new recipes did you try this year that ended up being winners (from here or anywhere else)? I’d love to hear about what you’ve been cooking!

The post Best Recipes of 2021 appeared first on Budget Bytes.

I posted some Baked Chicken Wings earlier this week, so it’s only natural that I teach you how to make your own buffalo wing sauce as well! Buffalo sauce is an incredibly addictive, spicy, tangy, and rich sauce that is an absolute must-have for your chicken wings. And the best part? It’s so easy. Just four simple ingredients and about five minutes, and you’re ready for dipping and drizzling the buffalo sauce over your favorite foods.

What is Buffalo Sauce?

If you’re not from the U.S. you’re probably asking yourself how someone made a sauce out of a buffalo, but don’t worry, the name actually comes from Buffalo, New York, where this sauce is said to have originated. It’s an incredibly tasty mix of cayenne hot sauce and butter. This simple combination of ingredients hits four of the major flavor elements (salt, fat, acid, and heat), making it incredibly delicious and almost downright addictive.

Sometimes, depending on the recipe, other ingredients are added for even more flavor. For my recipe below, I kept the sauce fairly simple with just a little garlic powder and Worcestershire sauce for a little more dimension.

What Kind of Hot Sauce to Use

Buffalo sauce is traditionally made with Frank’s Original Redhot Sauce, which is a vinegar-based cayenne hot sauce. That being said, I’ve made buffalo sauce with other brands of cayenne hot sauce and they were equally as delicious, so if you want to cut costs a bit you can always go with a different brand. Just make sure it’s a vinegar-based cayenne hot sauce.

Customize Your Buffalo Sauce

How to Use Buffalo Sauce

Easy Buffalo Sauce

This incredibly easy buffalo sauce only takes a few minutes to make and is perfect for dipping or drizzling all over your favorite foods.

Course Appetizer, Sauce, Side Dish

Cuisine American

Total Cost $1.73 recipe / $0.29 serving

Prep Time 3 minutes

Cook Time 7 minutes

Total Time 10 minutes

Servings 6 makes ¾ cup

Calories 69kcal

Author Beth – Budget Bytes

Equipment

• Measuring Cups Spoons

Ingredients

• 4 Tbsp butter $0.40
• 1/2 cup Frank's Redhot Sauce $1.26
• 1 tsp Worcestershire sauce $0.02
• 1/2 tsp garlic powder $0.05

Instructions

• Melt the butter in a small saucepot over medium heat, then add the remaining ingredients (hot sauce, Worcestershire, garlic powder).
• Whisk the ingredients together and heat through. Serve hot or refrigerate until ready to use.

Nutrition

Serving: 2Tbsp | Calories: 69kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Sodium: 690mg | Fiber: 1g

How to Make Buffalo Sauce – Step by Step Photos

Melt 4 Tbsp butter in a small saucepot over medium heat. Once melted, add ½ cup Frank’s Redhot Sauce, ½ tsp garlic powder, and 1 tsp Worcestershire sauce.

Whisk the ingredients together and heat through.

Use the finished sauce for dipping or drizzling over your favorite foods (baked chicken wings pictured above).

This spicy, tangy, rich sauce instantly transforms wings into an insanely addictive snack.

The post Easy Buffalo Sauce appeared first on Budget Bytes.

We’re smack dab in the middle of what I like to call “food season.” First, Thanksgiving, then Christmas, and now New Year’s Eve and FOOTBALL! You’ll no doubt need some tasty appetizers to nibble on while you anxiously watch your team play on game day, so I want to offer you some homemade snacks so you’re not tempted to order in. These Baked Chicken Wings are incredibly simple, delightfully crispy, and they can be enjoyed plain or drenched in your favorite sauce.

How to Make Baked Chicken Wings Crispy

Coating chicken wings with cornstarch helps make them extra crispy when baked. The fat from the chicken wing combines with the cornstarch to create extra-crispy skin. But lately, instead of just doing a dry dusting of cornstarch on the chicken wing, I’ve started adding both cornstarch and a small amount of oil. Adding a little bit of oil helps the chicken wings brown and crips up a lot more evenly, which is perfect if you plan to serve the chicken wings plain, without a coating of sauce. …And it’s still way less oil and a lot easier than deep frying. ;)

How to Season Chicken Wings

Sauces for Chicken Wings

Baked Chicken Wings

These delicious and crispy baked chicken wings are easy enough for even inexperienced cooks, and are the perfect snack for game day.

Course Appetizer, Snack

Cuisine American

Total Cost $10.35 recipe / $3.45 serving

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings 3 about 4 pieces each

Calories 895kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Parchment Paper
• Wire Cooling Racks

Ingredients

• 1 Tbsp cornstarch $0.03
• 1/2 tsp paprika $0.05
• 1/2 tsp smoked paprika $0.05
• 1/2 tsp garlic powder $0.05
• 1/4 tsp onion powder $0.03
• 1/8 tsp cayenne pepper $0.03
• 1/4 tsp freshly cracked black pepper $0.02
• 1/2 tsp salt $0.03
• 1 Tbsp cooking oil $0.08
• 2.5 lbs. chicken wings or drumettes $9.98

Instructions

• Preheat the oven to 400ºF. In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt.
• Pat the wings dry, then place them in a bowl. Drizzle the cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.
• Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.
• Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).
• Serve hot with your favorite sauce!

Nutrition

Serving: 4wings | Calories: 895kcal | Carbohydrates: 3g | Protein: 70g | Fat: 65g | Sodium: 665mg | Fiber: 1g

How to Make Baked Chicken Wings – Step by Step Photos

Preheat the oven to 400ºF. In a small bowl, combine 1 Tbsp cornstarch, ½ tsp paprika, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and ½ tsp salt.

Pat dry 2.5 lbs. chicken wings or drumettes. Place the dried chicken in a bowl, drizzle with 1 Tbsp cooking oil, and toss to coat. Add the cornstarch-seasoning mixture and toss to coat again. Add the cornstarch-seasoning mixture and toss to coat again.

The wings are now coated in a light mixture of oil, cornstarch, and seasoning which will create a flavorful and crispy exterior once baked.

Line a baking sheet with parchment paper for easy cleanup. Place two wire cooling racks on top. Add the seasoned chicken on top of the wire racks with some space between each wing (if they’re too close they won’t get as crispy).

Bake the chicken wings in the preheated 400ºF oven for 30 minutes, then flip each wing over. Bake for another 20-25 minutes, or until they achieve the amount of browning you like.

Serve hot with some fresh vegetables and your favorite sauces for dipping!

Try These Other Chicken Wing Recipes:

• Sticky Ginger Chicken Wings
• Honey Mustard Chicken Wings
• Raspberry Balsamic Chicken Wings

The post Baked Chicken Wings appeared first on Budget Bytes.

Okay, I’ve got one more delicious drop for you before I take a few days off for Christmas. If there is one special thing you make for yourself this holiday season, let it be baked brie. There’s no appetizer or delicious treat that is easier than baked brie. It’s basically pure heaven. I topped my baked brie with caramelized apples and pecans, but I’ve got some other topping ideas for you below!

What is Brie?

Brie is a soft, ultra-creamy cow’s milk cheese that has a pillowy white outer rind and a soft and creamy beige-colored center. The cheese is soft and spreadable when room temperature, and it gets ultra melty and creamy when briefly baked. Brie is so ultra rich and creamy, that I definitely consider it a treat and perfect for special occasions, like Christmas.

You’ll usually find brie sold in small wheels or in wedge-shaped portions. For this recipe, you’ll want a whole 8oz. wheel so the melty cheese can stay contained in the rind as it melts into a near-liquid state.

Can You Eat the Rind?

Yes, the soft white rind on the wheel of brie is 100% edible. Some people don’t like the slightly musky flavor, but I love the contrast between the earthy outer layer and the creamy interior. If you don’t like the flavor of the rind or you’re just not sure yet, go ahead and slice the rind off the top of the wheel before topping and baking. That will allow you to scoop the cheese out of the center without getting any rind in your bite. Leave the sides and bottom rind intact to hold the melted cheese inside.

Buying Brie on a Budget

Brie can range in price quite a bit, but honestly, even lower level brie is just so creamy and delicious that I wouldn’t worry about buying a less expensive cheese. I was able to find one at Aldi for $2.99, and another on sale at Kroger for $3.49 (other brands can easily be 2-3 times this much). I usually see the more expensive brie cheese at the specialty cheese counter, while less expensive wheels are near the other pre-packaged refrigerated cheeses.

A good way to shop around without having to drive around from store to store is to check your local grocery stores’ websites. Search for “brie” on each one to see what their selection and prices look like before heading out the door.

What Kind of Baking Dish to Use

For baked brie, you’ll want to use an oven-safe dish that is close in size to your wheel of brie. If you’re adding something like the caramelized apples that I added below, you’ll want the dish to be slightly larger (maybe 1-inch wider in diameter) to allow room for the toppings to overflow.

Topping Ideas for Baked Brie

Easy Baked Brie with Apples

Baked Brie is an easy appetizer that is deliciously decadent and perfect for a holiday party or a special night in at home.

Course Appetizer

Cuisine American, French

Total Cost $4.52 recipe / $0.75 serving

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Calories 230kcal

Author Beth – Budget Bytes

Ingredients

• 1 apple $0.70
• 2 Tbsp butter $0.20
• 3 Tbsp brown sugar $0.09
• 1 pinch cinnamon $0.02
• 8 oz. wheel of brie $2.99
• 1/4 cup chopped pecans $0.52

Instructions

• Preheat the oven to 350ºF. Peel and chop the apple into ½-inch pieces.
• Melt the butter in a small skillet over medium heat. Once melted, add the chopped apples, brown sugar, and cinnamon. Sauté the apples in the butter and brown sugar until they're softened and the brown sugar has reduced into a sticky caramel (about 10 minutes).
• Score the top of the wheel of brie in a hatch pattern (you can also remove the top layer of rind, or leave it whole). Place the brie in a small baking dish, then pour the caramelized apples over top. Sprinkle the chopped pecans on top.
• Bake the brie in the preheated oven for 15 minutes. Enjoy the brie hot with crackers, bread, or apple slices.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 11g | Protein: 8g | Fat: 18g | Sodium: 273mg | Fiber: 1g

How to Make Baked Brie with Apples – Step by Step Photos

Preheat the oven to 350ºF. Peel and chop one apple.

Melt 2 Tbsp butter in a small skillet over medium heat. Once melted add the chopped apples, 3 Tbsp brown sugar, and a pinch of cinnamon.

Cook the apples in the butter and brown sugar over medium heat until the apples are softened and the brown sugar has turned into a thick caramel sauce (about 10 minutes). You can stir in the chopped pecans now (¼ cup) if you want them more like candied pecans, or add them later if you want them to have a more toasty flavor.

Place your wheel of brie in an oven-safe dish that is close in size to the wheel of cheese. If you don’t like the flavor of the rind, slice the rind off the top of the wheel. I like to simply score the top in a hatch pattern, which makes it easier to dip the crackers in without breaking. You can also leave the rind intact if you prefer.

Pour the caramelized apples over the wheel of brie and top with 1/4 cup chopped pecans. Bake in the preheated 350ºF oven for 15 minutes.

Dig in while it’s still hot! 🤤

The post Easy Baked Brie with Apples appeared first on Budget Bytes.

I don’t know about you, but it feels like Thanksgiving was just yesterday and I’m not ready to make another big dinner yet. So for Christmas, I’m making these super simple ham steaks instead of a full glazed ham. They’re so incredibly quick, I get my ham fix, and I can spend Christmas day relaxing. 😎 These glazed ham steaks are so good and so easy that they’ll probably be making their way into my normal dinner rotation, too.

Shown with Roasted Brussels Sprouts and a baked sweet potato.

What Kind of Ham to Use

I like a thick-cut (½-inch thick) sliced ham steak for this recipe because it gives it more of a main-dish type feel. There are many options for sliced ham or sliced ham quarters in the grocery store (near the refrigerated cured meats) and you can use just about any of them. If you end up with ham that is sliced more thinly, you’ll just cook for a shorter amount of time during the browning step below. And you may need to make more glaze if you’re trying to cover more pieces.

Other Glaze Options

The glaze I used here is a sweet and slightly tangy mix that reduces to a nice sticky glaze. You can’t really taste the Dijon mustard in the end, but if you don’t like Dijon or simply don’t have any on hand, you can also use a sweet-spicy-smoky rub like I used in my Glazed Pork Chops recipe.

How are the Leftovers?

I love, love, loved eating the leftovers of this ham. So much so that I think I might meal prep this on a regular basis! Glazes like this don’t stay clear and glossy after refrigeration, but they still taste great!

What to Serve with Glazed Ham Steaks

I served my glazed ham with Roasted Brussels Sprouts and a baked sweet potato, but it would also go great with classics like Homemade Mac and Cheese, Potato Salad, Three Bean Salad, Roasted Broccoli, or a Broccoli Cheese Casserole.

For something like a mini Christmas Dinner, I’d probably pair it with Potatoes Au Gratin, Balsamic Glazed Carrots, Roasted Brussels, and Apple Walnut Stuffing.

Glazed Ham Steaks

Glazed ham steaks are a quick and easy dinner idea that only takes a few ingredients and about 15 minutes to prepare.

Course Dinner, Main Course

Cuisine American

Total Cost $5.48 recipe / $1.37 serving

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 4oz. each

Calories 220kcal

Author Beth – Budget Bytes

Ingredients

• 1/4 cup brown sugar $0.12
• 1 Tbsp Dijon mustard $0.18
• 1 tsp Worcestershire sauce $0.02
• 1 tsp apple cider vinegar $0.02
• 1/8 tsp garlic powder $0.02
• 1/8 tsp ground cloves $0.02
• 2 8oz. ham steaks $5.00
• 1 Tbsp butter $0.10

Instructions

• Combine the brown sugar, Dijon, Worcestershire sauce, vinegar, garlic powder, and cloves in a small bowl.
• Cut the ham steaks in half to create four 4oz. portions.
• Add the butter to a skillet and heat over medium. When the butter is melted, swirl the skillet to coat the surface. Add the ham steaks and cook for 3-5 minutes on each side, or until browned.
• Spoon half of the glaze mixture over the ham steaks, flip, then add the second half of the glaze. Cook for 1-2 minutes more on each side, or until the glaze becomes thick and sticky. Serve hot.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 14g | Protein: 22g | Fat: 8g | Sodium: 1525mg | Fiber: 1g

How to Make Glazed Ham Steaks – Step by Step Photos

Make the glaze first. In a small bowl, combine ¼ cup brown sugar, 1 Tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp apple cider vinegar, ⅛ tsp garlic powder, and ⅛ tsp ground cloves.

These are the ham steaks I used. You can use any type of ham steak available, but if they are thinner than ½-inch, you’ll need to reduce the cooking time from the estimates I have given.

Each of the ham steaks were 8oz., so I cut them in half to create four 4oz. portions. Portion your ham as you see fit.

Add 1 Tbsp butter to a large skillet and heat over medium. When the butter is melted, give the skillet a swirl to coat the surface. Add the ham and cook for a few minutes on each side, or until browned.

Spoon half of the glaze mixture over the ham steaks, then flip them over and add the rest.

Cook the ham for a minute or two more on each side, or until the glaze has reduced.

Serve hot with your favorite sides!

The post Glazed Ham Steaks appeared first on Budget Bytes.

I need to share a food with you that I’ve been crushing on lately. It’s not anything fancy or even unique, but somehow it still blows my mind every time I make it. I’m talking about roasted delicata squash. Everyone always talks about butternut squash, acorn squash, and spaghetti squash, but we need to be talking about Delicata squash. Because it’s the best winter squash by far, IMHO. We’re nearing the end of the season, so I wanted to squeeze this post in there so you can give it a try before the crop runs out!

Why is Roasted Delicata Squash So Good??

This pretty little winter squash is a little sweet and almost has a rich quality to the flavor, making it taste rather dessert-like, especially when roasted. When delicata squash is roasted all of those natural sugars get caramelized so you get that buttery caramel flavor on the back end. It’s truly perfection and I have a hard time not eating the entire squash myself.

Can You Eat the Skin on Delicata Squash?

Yes! The skin of Delicata squash is 100% edible. That’s the second reason I love this squash so much. It’s so easy to prepare because you don’t have to bother peeling it. Not to mention that gorgeous yellow and green striped skin makes for a really beautiful plate.

How to Season Roasted Delicata Squash

Look, this squash is so delicious it truly doesn’t need any seasoning. That being said, I did just a pinch of salt, pepper, and garlic powder. You could also play around with adding some sweet-smoky-spicy seasonings like brown sugar, smoked paprika, or cayenne pepper. I think those flavors would pair beautifully with the sweet flavor of the squash.

What to Serve with Delicata Squash

Roasted delicata squash makes a great side dish to any roasted Autumn or Winter meats, like Herb Roasted Tenderloin, Cider Roasted Turkey, or Herb Roasted Chicken Breasts. You could also add it to a fall inspired salad, like this Autumn Kale and Sweet Potato Salad, or make it part of a sheet pan meal, like this Sheet Pan Cranberry Chicken Dinner. It would even go nicely with something Like Bratwurst and Sauerkraut.

Roasted Delicata Squash

Roasted Delicata squash is surprisingly sweet and rich, and is almost effortless to prepare, making it the perfect fall or winter side dish.

Course Dinner, Side Dish

Cuisine General

Total Cost $1.88 recipe / $0.94 serving

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 2

Calories 114kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Parchment Paper
• Chef’s Knife

Ingredients

• 1 delicata squash (⅔ lb.) $1.66
• 1 Tbsp olive oil $0.16
• 1/8 tsp salt $0.02
• 1/8 tsp garlic powder $0.02
• 1/8 tsp freshly cracked black pepper $0.02

Instructions

• Preheat the oven to 400ºF. Cut the ends off the delicata squash, then slice it open length-wise.
• Use a spoon to scrape out the seeds, then slice the squash into ½-inch wide slices.
• Place the sliced squash on a parchment-lined baking sheet. Drizzle with olive oil, then sprinkle the salt, garlic powder, and pepper over top. Toss the squash until it is fully coated in oil and spices. Make sure it is spread out over the baking sheet in an even layer.
• Transfer the baking sheet to the oven and roast for 20 minutes. After 20 minutes, flip the squash pieces over. Roast for an additional 10-15* minutes, or until browned to your liking.
• Taste the squash and adjust the salt or pepper to your liking. Serve warm.

Notes

*Cooking time may vary depending on the size of your squash.

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Sodium: 152mg | Fiber: 2g

How to Make Roasted Delicata Squash – Step by Step Photos

Preheat the oven to 400ºF. I bought two delicata squashes, but I only roast one at a time because you need to make sure the slices have plenty of room on the baking sheet and are not crowded in order to get the nice caramelization. (I’ll just save the second one for next week 😏)

Slice the stem off the squash, then slice it open lengthwise. Thankfully, Delicata squash are not that big and are slightly softer than butternut squash, so they’re much easier to cut. Use a spoon to scrape out the seeds.

Cut the squash into ½-inch wide slices.

Place the squash pieces on a parchment-lined baking sheet. Drizzle with a tablespoon or so of olive oil.

Also add a little salt, pepper, and garlic powder (about ⅛ tsp each). Toss the squash pieces until they’re evenly coated in oil and spices, then make sure they’re spread out evenly over the baking sheet again.

Transfer the squash to the oven and roast for 20 minutes. After 20 minutes, take the squash out of the oven, flip them over, then return to the oven for another 10-15 minutes, or until they’re nice and caramelized like in the photo above.

Give the squash a taste and add more salt or pepper if you prefer. Serve it up warm and enjoy! …And try not to eat all of it before you even sit down to your meal. ;)

The post Roasted Delicata Squash appeared first on Budget Bytes.

I grew up eating this Baked Barley with Mushrooms and I always looked forward to it on chilly winter nights. It’s a simple dish made with pearled barley cooked in a flavorful mix of vegetable broth, butter, and mushrooms for an extra umami kick. Plus, it cooks mostly in the oven, leaving your hands and attention available to tend to other things. It’s a nice alternative to plain rice for meals like pot roast, brisket, baked pork chops, or any roasted or braised meat. Those hearty little grains are perfect for soaking up every last drop of your pan drippings!

Originally posted 9/3/2013, updated 12/15/2021.

What Kind of Baking Dish to Use

You’ll need some sort of baking dish with a tight-fitting lid, like a Dutch oven, because if the steam from the broth is not held inside as it bakes, the barley will not cook through. I used an enameled cast-iron Dutch oven that was probably a little too big for the scale of this recipe, but it still turned out great. The recipe makes about four cups, so something in the 2-3 quart size range is probably ideal. Glass, ceramic, or cast iron will all work as long as it has a tight-fitting lid.

If your baking dish is not safe for use on the stovetop, simply use a skillet for the first couple of steps (sautéing the mushrooms), then transfer to the baking dish when adding the barley and broth.

What is Pearled Barley?

It’s very important that you use pearled barley for this recipe. Pearled barley is whole barley grains that have had the outer husk removed and are then are polished to remove some or all of the outer bran. The resulting grain is tender and chewy once cooked, and doesn’t take quite as long to cook as hulled barley. You can usually find pearled barley near the dry rice and beans in the grocery store, or near other specialty grains. 

I used the Bob’s Redmill brand, which is slightly less polished than other brands that I’ve used and it resulted in a slightly more firm grain. 

Add More Vegetables

This recipe is pretty flexible and you can experiment with adding more hearty vegetables, like carrot, celery, onion, turnip, or rutabega. I suggest dicing the vegetables and sautéing them briefly with the mushrooms before adding the remaining ingredients. 

What to Serve with Baked Barley

This baked barley would go awesome with something like Creamy Mushroom Chicken with Crispy Onions, Herb Roasted Pork Tenderloin, Slow Cooker Rosemary Garlic Beef Stew, or pot roast.

Baked Barley with Mushrooms

Baked Barley with Mushrooms is a hearty side dish perfect for chilly fall and winter nights that pairs perfectly with roasted meat or stew.

Course Side Dish

Cuisine American

Total Cost $3.03 recipe / $0.76 serving

Prep Time 5 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 10 minutes

Servings 4 1 cup each

Calories 298kcal

Author Beth - Budget Bytes

Equipment

• Dutch Oven

Ingredients

• 2 cloves garlic $0.16
• 8 oz. mushrooms $1.49
• 4 Tbsp butter $0.40
• 1 cup pearled barley $0.57
• 2 cups vegetable broth $0.26
• 1/2 tsp dried thyme $0.05
• 1/8 tsp freshly cracked black pepper $0.02
• 1 Tbsp chopped fresh parsley (optional) $0.10

Instructions

• Preheat the oven to 350ºF. Mince the garlic and slice the mushrooms
• Add the garlic, mushrooms, and butter to a Dutch oven. Sauté over medium heat until the mushrooms have softened.
• Add the barley, vegetable broth, thyme and freshly cracked pepper to the dutch oven. Stir to combine, place the lid on top, and transfer to the oven. Bake the barley for one hour.
• After baking for one hour, stir the barley to fluff it up. Give the barley a taste and adjust the salt or pepper to your liking. Top with chopped fresh parsley just before serving.

Nutrition

Serving: 1cup | Calories: 298kcal | Carbohydrates: 43g | Protein: 7g | Fat: 12g | Sodium: 578mg | Fiber: 8g

How to Make Baked Barley with Mushrooms – Step by Step Photos

Preheat the oven to 350ºF. Add 4 Tbsp butter, 2 cloves of minced garlic, and 8oz. sliced mushrooms to a pot. Sauté over medium heat until the mushrooms have softened.

This is what the pearled barley looks like. As mentioned above, this is Bob’s Redmill brand, which appears to be less polished than other generic brands I’ve used in the past. Pearled barley often looks very white, so this barley still has a considerable amount of bran left intact. Because of that, the grains were a little more firm this time around. Either way, it still tasted great!

Add one cup pearled barley, ½ tsp dried thyme, a little freshly cracked black pepper (⅛ tsp), and 2 cups vegetable broth to the pot. Stir briefly to combine.

Place a lid on the pot and transfer it to the oven. Bake the barley in the 350ºF oven for one hour.

After baking it will look like this–the mushrooms will have risen to the top, fully covering the barley.

Give the barley a good stir. Taste the barley and add salt or pepper if desired.

Top with chopped parsley just before serving.

The post Baked Barley with Mushrooms appeared first on Budget Bytes.

Fun fact: the number of times people searched the internet for hot chocolate in December 2020 was twice that of previous years. Why? Probably because we all needed that extra comfort after a hard year. I don’t know about you, but I still need the creamy, cozy comfort of a mug full of hot chocolate. 😅 Thankfully, homemade hot cocoa is super fast to make, you can make one mug at a time or in a big batch, and I’ve got a bunch of fun ideas for add-ins so you can make a new flavor every time. :) Keep scrolling for delicious, chocolatey goodness!

What Makes this Hot Chocolate Extra Good

I went all out with this hot chocolate. To make it extra creamy and extra chocolatey I used a 50/50 mix of milk and half and half, semi-sweet chocolate, and unsweetened cocoa powder for a one-two chocolate punch. I added just enough sugar to keep it sweet, but not so much that it’s hard to finish your mug (you can always add more to taste). The result is a perfectly balanced rich, sweet, and chocolatey mug that will give you all the warm and fuzzy cozy winter vibes.

What Type of Chocolate to Use

I used Baker’s semi-sweet chocolate because that’s what I had on hand, but you can definitely use semi-sweet chocolate chips to make this hot chocolate more affordable. You can also experiment with using either milk chocolate or dark chocolate depending on how sweet or bitter you like your hot cocoa. Semi-sweet is right in the middle, which fits my flavor preferences.

Can I Use a Different Type of Milk?

Technically, you can use different types of milk or non-dairy milk substitutes for your hot chocolate, just keep in mind that the type of milk you use will directly impact the creaminess and sweetness of your hot chocolate. The recipe below is designed for a combination of whole milk and half and half, which I found to be rich and creamy without being too heavy.

Half and half is a 50/50 mix of whole milk and heavy cream, so if you don’t have half and half you can change the ingredients below to be 3 cups whole milk and one cup heavy cream for the same result.

What Else Can I Add to Hot Chocolate?

This is where homemade hot chocolate gets fun. There are so many extra ingredients that you can add to make new flavors. Here are a few things you can add to hot chocolate to give it more flavor:

• Instant coffee or espresso powder
• Almond extract
• Peppermint extract
• Crushed candy canes or peppermint candies
• Cinnamon
• Cardamom
• Cayenne pepper (see my Spicy Hot Cocoa)
• Nutella
• Caramel sauce
• Malted milk powder
• Maple syrup
• Almond butter
• White chocolate
• Bailey’s Irish cream ;)

The Ultimate Homemade Hot Chocolate

This homemade hot chocolate is extra rich and delicious, has two types of chocolate, and you can add other flavor add-ins for fun!

Course Beverage, Drinks

Cuisine General

Total Cost $3.96 recipe / $0.99 serving

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 1 cup each

Calories 377kcal

Author Beth – Budget Bytes

Equipment

• Liquid Measuring Cup
• Measuring Cups Spoons

Ingredients

• 1/4 cup unsweetened cocoa powder $0.14
• 2 oz. semi-sweet chocolate $1.75
• 1/4 cup sugar $0.04
• 1/8 tsp salt $0.01
• 2 cups whole milk $0.84
• 2 cups half and half $0.90
• 1 tsp vanilla extract $0.28

Instructions

• Add the cocoa powder, semi-sweet chocolate, sugar, and salt to a medium saucepot. Pour the milk and half and half over top.
• Place the saucepot over medium heat. Heat the ingredients over medium while whisking until the chocolate has fully melted into the milk and the milk is beginning to steam (but not simmering).
• Once the chocolate is fully melted into the milk and the milk is has begun to steam, remove it from the heat and stir in the vanilla extract. Taste and adjust the sugar or chocolate to your liking.
• Serve hot with your favorite toppings.

Notes

This recipe scales up or down easily. Just change the number in the box next to “servings” at the top of the recipe and the ingredient amounts will adjust for you.

Nutrition

Serving: 1cup | Calories: 377kcal | Carbohydrates: 34g | Protein: 9g | Fat: 24g | Sodium: 178mg | Fiber: 3g

How to Make Homemade Hot Chocolate – Step by Step Photos

Add ¼ cup unsweetened cocoa powder, 2 oz. semi-sweet chocolate, ¼ cup sugar, and ⅛ tsp salt to a saucepot. Pour 2 cups whole milk and 2 cups half and half over top.

Heat the mixture over medium while whisking. The cocoa powder will sit on top at first while the milk is cold, but will begin to incorporate as the milk heats up. The semi-sweet chocolate will begin to melt as you heat, but will not fully incorporate into the milk until the milk gets so hot that it begins to steam. Once steaming, remove it from the heat and stir in the vanilla extract.

Taste the hot chocolate and adjust the sweetness or other ingredients before serving and adding your favorite toppings! If you want it to be extra, EXTRA special, try topping it with some homemade whipped cream!

The post The Ultimate Homemade Hot Chocolate appeared first on Budget Bytes.

If you’ve been hanging out with me for a while, then you know how much I love lentils. They’re cheap, easy to cook, and are a blank slate for flavor. This week I decided to take one of my favorite spice combos and add it to some lentils. Warm cumin, garlic, and ginger pair with the subtle sweetness of ginger, cinnamon, and carrots to create a complex flavor that is simply out of this world. Spoon these saucy spiced lentils over something starchy like polenta, rice, or mashed sweet potatoes and you’ll be in lentil heaven.

Spiced but not Spicy

These lentils are seasoned with a slew of warm, sweet, and savory spices, but they are not hot or spicy. I did add a ¼ tsp crushed red pepper to the mix which gives the back end just a slight kick, but I still wouldn’t consider it spicy by any means. If you do happen to be sensitive to spicy flavors, you can reduce or eliminate the crushed red pepper.

What Kind of Lentils to Use

This recipe is designed for brown or green lentils (not French green lentils, which take much longer to cook). This type of lentil cooks in about 20-30 minutes of simmering, does not require soaking, and they hold their shape when softened. I do not recommend red, orange, or yellow lentils for this recipe because they break down quickly when cooked and will leave you with something more like a mush or porridge.

How to Serve Spiced Lentils

You can serve these lentils in a bowl on their own with some crusty bread for dipping, or spoon them over just about any type of starch. I served mine over a cornmeal mush (like polenta or grits), but you could also serve them over rice, mashed white potatoes or sweet potatoes, farro, or any other grain that you might like.

Meal Prep It!

I think these spiced lentils would make a fabulous vegetarian or vegan meal prep. They’ll keep well in the fridge for four to five days and should reheat quickly in the microwave. They’ll also freeze well, so you can stock a few extra portions in your freezer!

Spiced Lentils with Carrots

These warm, sweet, and savory spiced lentils hold up well as leftovers and make the perfect cozy vegetarian meal prep.

Total Cost $3.91 recipe / $0.98 serving

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 about 1.25 cups each

Calories 314kcal

Author Beth – Budget Bytes

Equipment

• Deep Stainless Steel Skillet
• Garlic Press
• Chef’s Knife

Ingredients

• 1 yellow onion $0.32
• 4 cloves garlic $0.32
• 1 tsp fresh grated ginger $0.10
• 4 carrots (about 2 cups chopped) $0.56
• 2 Tbsp olive oil $0.32
• 1 tsp ground cumin $0.10
• 1/2 tsp cinnamon $0.05
• 1/2 tsp allspice $0.05
• 1/4 tsp crushed red pepper $0.02
• 1 cup brown lentils $0.67
• 3 Tbsp tomato paste $0.15
• 1/4 cup chopped dried apricots or raisins* $0.75
• 3 cups vegetable broth $0.40
• 1 Tbsp chopped parsley (optional) $0.10

Instructions

• Dice the onion, mince the garlic, grate the ginger, and peel and dice the carrots.
• Add the onion, garlic, ginger, and olive oil to a deep skillet. Sauté over medium heat until the onions are soft and translucent (about five minutes).
• Add the diced carrots, cumin, cinnamon, allspice, and crushed red pepper to the skillet. Continue to sauté for about two minutes more.
• Next, add the uncooked lentils, tomato paste, and broth to the skillet. Stir until the tomato paste has dissolved into the broth. Place a lid on the skillet and turn the heat up to high.
• Allow the broth to come to a full boil. Once boiling, turn the heat down to medium-low and let the lentils simmer in the broth with the lid on for 30 minutes, stirring only occasionally.
• After 30 minutes the lentils and carrots should be very tender. Give the lentils a taste and add salt or pepper if needed (this will depend on the salt content of your broth, I did not add any).
• Serve the spiced lentils with crusty bread for dipping, or over a bed of polenta or mashed potatoes. Top with chopped fresh parsley if desired.

Notes

*Raisins are the more economical choice here (golden or purple raisins), but I happened to have dried apricots on hand so I used those instead of buying raisins specifically for this recipe.

Nutrition

Serving: 1.25cup | Calories: 314kcal | Carbohydrates: 49g | Protein: 14g | Fat: 8g | Sodium: 851mg | Fiber: 18g

How to Make Spiced Lentils with Carrots – Step by Step Photos

Dice one yellow onion, mince four cloves of garlic, grate about one teaspoon fresh ginger, and peel and dice four carrots. Add the onion, garlic, and ginger to a deep skillet along with 2 Tbsp olive oil. Sauté over medium heat until the onions are soft and translucent.

Add the chopped carrots to the skillet along with 1 tsp cumin, ½ tsp cinnamon, ½ tsp allspice, and ¼ tsp crushed red pepper. Continue to sauté for about two minutes more.

Add one cup uncooked brown lentils, 3 Tbsp tomato paste, and 3 cups vegetable broth to the skillet.

Also, add ¼ cup chopped dried apricots or raisins to the skillet. If using dried apricots, chop them to about the same size as raisins.

Stir everything together until the tomato paste is mixed into the broth. Place a lid on the skillet, turn the heat up to high, and let the broth come up to a full boil. Once boiling, turn the heat down to medium-low and let the lentils continue to simmer, with the lid in place, for 30 minutes. Stir occasionally.

After 30 minutes the lentils and carrots should be tender. Give them a taste and add salt if needed. I did not add any, but depending on the salt content of your broth, you may need a bit to make the flavors pop.

Serve the spiced lentils with crusty bread for dipping or over a bed of polenta or mashed potatoes. Top with chopped fresh parsley if desired.

Try These Other Delicious Lentil Recipes:

• Tomato Lentil Soup
• Creamy Coconut Curry Lentils with Spinach
• Vegan Winter Lentil Stew
• Sloppy Joes Plus
• Moroccan Lentil and Vegetable Soup

The post Spiced Lentils with Carrots appeared first on Budget Bytes.