Bruschetta is a scrumptious appetizer that’s as easy to make as it is economical. This OG Italian Budget Byte is a simple combination of toasted bread topped with garlicky chopped tomatoes and drizzled with olive oil and balsamic vinegar. Serve it at your next gathering and watch it disappear in minutes! Bonus: if you serve it on baguette slices, it’s vegan-friendly!

How Do You Pronounce Bruschetta?

When pronouncing bruschetta, the CH is a hard K sound: brews-KEH-ta. So if you pronounce it brew-CHEH-ta (as I occasionally do, even though I know better), you’re doing it wrong. But who cares? If a card-carrying member of the Actually Army dares to confront you about mispronouncing it while you’re serving them a truly delightful appetizer, don’t invite them to any more parties. They’re DROLL.

What is Bruschetta Topping Made Of?

The choices are endless, truly. But traditionally, bruschetta is a slice of crusty or day-old bread that’s brushed with olive oil, toasted, rubbed with raw garlic, topped with chopped tomato and torn basil, and finally, drizzled with balsamic vinegar. Simple? Yes. Bigger than the sum of its parts? 100%!

Can I Prep Bruschetta Ahead Of Time?

You can definitely prep the tomatoes in advance. Chop, salt, and then dress them. Store in an air-tight container in the fridge for up to three days. Slice and toast the baguette slices until barely golden. Store them in an airtight container lined with a paper towel for up to a day. Toast them for a few minutes to warm them before assembling them.

What Kind Of Tomatoes Are Best For Bruschetta?

Since tomatoes are, after all, the star of the show, the best kind for bruschetta are the tastiest. They should be ripe and heavy for their size. When you press a finger against their skin it should leave a dent. Hold them about six inches away from your nose and breathe in deeply. Only buy them if they are floral and perfumed. Try plum (Roma), cherry, grape, heirloom, vine-ripened, or a combination of any of the above.

Can I Use Canned TOmatoes For Bruschetta?

This might be a controversial statement for the Food Police, but canned tomatoes are a much better choice than out-of-season or unripe tomatoes. You will need to doctor them some, of course. Press whole canned tomatoes in a colander to release their juices and seeds. Line a sheet pan with parchment paper and spread the pressed tomatoes in a thin layer on the pan. Bake them at 350° until most of the liquid evaporates, and their texture transforms to a thick jam-like consistency. Taste them and add a splash of vinegar and a pinch of sugar if necessary, to recreate a perfect tomato’s natural sweetness and acidity.

What Can I Substitute Balsamic Vinegar With?

I get it. Balsamic vinegar can be pricy. You can always substitute it with red wine vinegar or apple cider vinegar. Just make sure to add a pinch of sugar to the mix, to make up for the natural sweetness of the balsamic.

What Kind Of Bread Is Best For Bruschetta?

When you’re making bruschetta, day-old bread is best. Traditionally, a crusty ciabatta is used. But use what you have, or better yet, whatever you find on sale in your grocer’s day-old bread section. I love a baguette, but any thick, hearty bread that can withstand a heavy topping will do just fine.

Why Is My Bruschetta Soggy?

You will always get soggy results if your topping is too liquidy or if it’s been sitting on the toasted bread too long. You can definitely toast the bread ahead of time and prepare the filling ahead of time, but for a texturally perfect bruschetta, top when you’re ready to serve.

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Bruschetta

Bruschetta is an easy and scrumptious Italian appetizer of toasted bread slices topped with garlicky tomatoes and fragrant basil. It's as easy to make as it is economical. Serve it at your next gathering and watch it disappear in minutes!

Course Appetizer

Cuisine Italian

Total Cost ($8.40 recipe / $0.84 serving)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 10 2-slice servings

Calories 124kcal

Author Monti – Budget Bytes

Equipment

• Enamelware Sheet Pan

Ingredients

• 6 plum tomatoes $3.24
• 1 tsp salt $0.02
• 1 baguette $2.99
• 4 Tbsp olive oil, divided $0.52
• 3 cloves garlic $0.26
• 1/4 cup fresh basil leaves $1.25
• 1/2 tsp coarse ground black pepper* $0.06
• 2 tsp balsamic vinegar $0.06

Instructions

• Line a sheet pan with parchment paper. Place a rack in the middle of your oven and preheat it to 450°F. Dice the tomatoes into pencil eraser-sized pieces.
• Deseed the tomatoes. Place them in a colander and agitate them, gently pressing down, so the seeds slip through the holes.
• Salt the tomatoes. Sprinkle liberally and mix to incorporate the salt throughout. Wait 20 minutes for the salt to force the juices out of the tomatoes.
• While the salt is working its magic on the tomatoes, cut your baguette on the diagonal into inch-thick pieces.
• Brush the olive oil onto both sides of the slices. Place them on the lined sheet pan and toast them for about five minutes or until lightly golden.
• Agitate the tomatoes once more to release juices. Mince the garlic and chop the basil. Add the garlic, basil, and pepper to the tomatoes.
• Add 1 teaspoon of balsamic vinegar and 1 tablespoon of olive oil to the tomatoes. Mix to incorporate. Taste the mixture and add more salt, pepper, and balsamic if necessary.
• Top each toasted baguette slice with a heaping tablespoon of the tomato mixture.
• Transfer the bruschetta to a serving platter. Serve immediately.

See how we calculate recipe costs here.

Notes

*if you are using finely ground black pepper, only use 1/4 teaspoon.

Nutrition

Serving: 2slices | Calories: 124kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Sodium: 389mg | Fiber: 1g

How to Make Bruschetta – Step by Step Photos

Mince 3 cloves of garlic (about 1 tablespoon) and chop 1/4 cup of fresh basil leaves. Add the garlic, basil, and a 1/2 teaspoon of coarse ground black pepper to the tomatoes.

Add 1 teaspoon of balsamic vinegar to the tomatoes and the remaining tablespoon of olive oil. Mix to incorporate. Taste the tomatoes and add an additional teaspoon of balsamic if necessary. Add more salt and pepper if necessary. (You are adding these to taste, so add the amount you prefer.)

The post Bruschetta appeared first on Budget Bytes.

I’m all about cozy soups and stews this time of year and our Slow Cooker White Chicken Chili has always been one of my favorites. But this week I changed it up by making a faster stovetop version with no jarred salsa, and a super creamy finish. The result is an extra cozy, creamy, and lush White Chicken Chili that is easy enough for a weeknight. It’s so good, I think you’re going to want to make it all winter long!

What’s in White Chicken Chili?

White chicken chili is a thick and rich chicken and bean stew made with tender chicken thighs, beans, corn, green chiles, jalapeño, onion, garlic, and a medley of southwest-inspired spices. Rather than using a tomato-based broth, like beef chili, white chicken chili uses chicken broth thickened with a little cream cheese and sour cream to make it extra rich and delicious.

Can I use Chicken Breast?

I used boneless, skinless chicken thighs for this recipe because they’re super forgiving and always stay tender and delicious. Chicken breasts, on the other hand, can be a bit finicky and can dry out if overcooked. You can use chicken breasts for this recipe but you’ll want to be very careful not to cook them over too high of heat. Keep the chili on a gentle simmer so the breast meat cooks slowly without getting tough and dry.

Is White Chicken Chile Spicy?

You can make this white chicken chili either spicy or mild! If you prefer a mild chicken chili, simply skip the fresh jalapeño, make sure to buy mild canned diced green chiles, and skip the cayenne pepper.

If you’d like a spicier white chicken chili, make sure to include some of the seeds from the jalapeño, buy hot diced green chiles, and add more cayenne pepper to your liking. A few dashes of hot sauce would be awesome, as well!

It’s All About the Toppings

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Creamy White Chicken Chili

This creamy White Chicken Chili is easy and extra cozy for those cold fall and winter nights. The leftovers are great, too!

Course Dinner, Lunch, Main Course

Cuisine American, Southwest

Total Cost $12.81 recipe / $1.60 serving

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 8 1.25 cups each

Calories 403kcal

Author Beth – Budget Bytes

Equipment

• Dutch Oven

Ingredients

• 1 yellow onion $0.13
• 4 cloves garlic $0.34
• 1 jalapeño $0.22
• 1 Tbsp olive oil $0.13
• 1.5 lbs. boneless, skinless chicken thighs $4.94
• 2 15oz. cans cannellini beans (drained) $1.78
• 1 15oz. can pinto beans (drained) $0.79
• 1 7oz. can diced green chiles $1.39
• 1 Tbsp ground cumin $0.30
• 1 tsp dried oregano $0.10
• 1/4 tsp smoked paprika $0.02
• 1/4 tsp cayenne pepper $0.02
• 1/4 tsp garlic powder $0.02
• 1/4 tsp freshly cracked black pepper $0.02
• 3 cups chicken broth $0.35
• 1 cup frozen corn $0.47
• 4 oz. cream cheese $1.10
• ½ cup sour cream $0.45

Instructions

• Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
• Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
• Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
• After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.
• Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.
• Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!

See how we calculate recipe costs here.

Nutrition

Serving: 1.25cups | Calories: 403kcal | Carbohydrates: 41g | Protein: 30g | Fat: 14g | Sodium: 701mg | Fiber: 9g

How to Make White Chicken Chili – Step by Step Photos

Dice one yellow onion and mince four cloves of garlic. Deseed then dice one jalapeño. Add the onion, garlic, and jalapeño to a large pot with one tablespoon of olive oil. Cook over medium heat until the onions have softened.

Add 1.5 lbs. boneless, skinless chicken thighs, one 15oz. can of pinto beans (drained), two 15oz. cans of cannellini beans (drained), one 7oz. can of diced green chiles, 1 Tbsp cumin, 1 tsp dried oregano, ¼ tsp cayenne pepper, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp freshly cracked black pepper, and 3 cups chicken broth to the pot.

Stir everything together until combined. Place a lid on the pot, turn the heat up to medium-high, and allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low, and let simmer for 30 minutes.

After simmering for 30 minutes, remove the cooked chicken thighs to a cutting board and shred them with two forks.

Return the shredded chicken to the pot and add 1 cup of frozen corn kernels. Stir to combine and heat through.

Add 4 oz. of cream cheese (cut into chunks) to the chili and stir until it has melted in. Stir in ½ cup sour cream.

To thicken the chili further, smash some of the beans against the side of the pot. The chili will thicken even more as it begins to cool. Taste the chili and adjust the salt or other seasonings to your liking.

Serve the chili hot with your favorite toppings!

More Delicious Chili Recipes

The Best Homemade Chili

$9.28 recipe / $1.55 serving

Slow Cooker Vegetarian Lentil Chili

$4.64 recipe / $0.77 serving

Easy Pumpkin Chili

$9.73 recipe / $1.62 serving

Slow Cooker White Chicken Chili

$10.23 recipe / $1.71 serving

The post Creamy White Chicken Chili appeared first on Budget Bytes.

Have you eaten all of your Thanksgiving leftovers yet?? If not, here’s an amazing soup that you can make with that leftover turkey, and any leftover vegetables you may have laying around from all that Thanksgiving prep a few days ago. This Turkey and Wild Rice Soup is rich, flavorful, and just packed with goodies. Plus, it’s one of those soups that tastes even better the next day, so make a pot of this and you’ll be eating GOOD for the next few days!

What’s in Turkey and WIld RIce Soup

This recipe is actually based on the filling for my chicken pot pie recipe, but I used leftover Thanksgiving turkey instead and made it a little thinner to be more soup-like.

It starts with a basic medley of vegetables (onion, garlic, carrot, celery, and mushrooms) sautéed until tender, then we add a combination of butter and flour that will help thicken the soup and give it body. Next, we add vegetable broth, herbs, and the wild rice blend, and simmer until the rice is tender. Finally, we add in the cooked chopped turkey, heat through, then add a dose of cream for a rich finish. 👌 Perfect!

Do I Have to Use Turkey?

This recipe is quite flexible, so if you want to make it any other time of the year other than after Thanksgiving, simply swap out the cooked turkey with some chopped rotisserie chicken! Still super delish and hearty!

What Kind of Rice to Use

For this soup, you’ll want to use a wild rice blend. While you can use wild rice by itself, I find that using a blend of different rices adds more texture and color to the bowl and the rice blends tend to be more affordable than wild rice by itself. I used Lundberg’s Wild Blend, but you can sometimes find generic store versions of this, depending on where you shop (last year ALDI had some). And, since rice is shelf stable, you can save the leftovers to use in other recipes, rather than worrying about it going to waste.

How to Store Leftovers

Refrigerate this soup just after cooking so that it cools quickly. Even better yet, divide it into single servings for faster cooling and easier serving and reheating later. Chill completely in the refrigerator overnight, then, if desired, transfer it to the freezer for longer storage. The soup can be reheated in the microwave or in a pot on the stove over medium-low, stirring often, until hot.

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Turkey and Wild Rice Soup

Turkey and Wild Rice Soup is a great way to use up those Thanksgiving leftovers, plus the leftovers are great so it's the perfect meal prep!

Course Dinner, Lunch, Main Course, Soup

Cuisine American

Total Cost $8.94 recipe / $2.24 serving

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4 1.75 cups each

Calories 472kcal

Author Beth – Budget Bytes

Equipment

• Dutch Oven

Ingredients

• 1 yellow onion $0.37
• 2 carrots $0.29
• 3 ribs celery $0.32
• 2 cloves garlic $0.16
• 5 Tbsp butter, divided $0.48
• 8 oz. mushrooms $1.79
• 4 Tbsp all-purpose flour $0.06
• 1/2 cup wild rice blend $1.20
• 1/2 tsp dried thyme $0.05
• 1/2 tsp rubbed sage $0.05
• 1/4 tsp freshly cracked black pepper $0.02
• 4 cups vegetable broth $0.47
• 2 cups chopped cooked turkey $3.11
• 1/3 cup heavy cream $0.55
• 1/2 tsp salt (or to taste) $0.02

Instructions

• Dice the onion, slice the carrots and celery, and mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot with 1 Tbsp butter and sauté over medium heat until the onions are soft.
• While the vegetables are sautéing, slice the mushrooms. Add the mushrooms to the pot and continue to sauté until the mushrooms are soft.
• Add the flour and remaining 4 Tbsp butter to the pot. Continue to stir and cook for about one minute more.
• Add the wild rice, thyme, sage, pepper, and broth to the pot. Stir until all of the flour and butter mixture has dissolved off the vegetables and the bottom of the pot.
• Place a lid on the pot, turn the heat up to medium-high, and bring the soup up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 40 minutes, stirring occasionally, or until the rice is tender.
• Once the rice is tender, add the chopped turkey. Stir to combine and heat through.
• Stir in the heavy cream, then taste the soup and season with about ½ tsp salt, or to your liking. Enjoy hot with bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.75cups | Calories: 472kcal | Carbohydrates: 36g | Protein: 24g | Fat: 27g | Sodium: 1451mg | Fiber: 4g

How to Make Turkey and wild rice soup – Step by Step Photos

Dice one yellow onion, slice 2 carrots, slice 3 ribs of celery, and mince two cloves of garlic. Add the onion, carrot, celery, and garlic to a large soup pot with 1 Tbsp butter. Sauté over medium heat until the onions are soft.

While the vegetables are sautéing, slice 8 oz. mushrooms. Add them to the pot and continue to sauté until the mushrooms have softened.

Add 4 Tbsp butter and ¼ cup flour to the pot. Continue to stir and cook for about one minute more. The flour and butter will form a paste that will coat the vegetables, that is okay.

Add ½ tsp dried thyme, ½ tsp rubbed sage, ¼ tsp pepper, and ½ cup wild rice blend to the pot.

Add 4 cups of vegetable broth. Stir to combine and dissolve all of the flour and butter off of the vegetables and the bottom of the pot.

Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, turn the heat down to medium-low and let it simmer for about 40 minutes, stirring occasionally, or until the wild rice is tender.

Once the rice is tender, add 2 cups of chopped cooked turkey (or chicken) and stir to combine. Allow the turkey to heat through in the soup.

Finally, to make the soup extra lush, stir in a ⅓ cup heavy cream.

Taste the soup and add salt to your liking (I added ½ tsp). Keep in mind that adding a little salt really helps the different flavors pop!

Serve the Turkey and Wild Rice Soup hot with some hearty bread for dipping!

The post Turkey and Wild Rice Soup appeared first on Budget Bytes.

I know Spam is a polarizing ingredient, but the whole idea behind this Dollar Store Dinners series is making the most of what’s available, and there isn’t a whole lot to work with, food-wise, in a dollar store. So today I’m taking advantage of one of the few meat products at the dollar store: canned luncheon meat, or a generic version of Spam. This Spam Stir Fry may not be for everyone, but it’s a quick and easy meal that you can make with just a handful of ingredients, and sometimes that’s enough to be thankful for!

What’s in This Meal?

What is Luncheon Meat?

Luncheon meat is a term used for processed, cooked, ready to eat meat that is available fresh, like deli meat, or canned, like Spam. Luncheon meat is usually either sliced or chopped and can be served cold or cooked and added to other recipes. Luncheon meat does tend to be high in fat, sodium, and nitrates, which are added to keep costs low and to increase the shelf life of the meat.

Luncheon Meat Vs. Spam

The type of luncheon meat used in this recipe is canned luncheon meat, similar to Spam, but a generic version. After comparing the ingredient list on the luncheon meat I purchased at the dollar store to the ingredient list on a can of Spam, I would definitely recommend the brand name Spam for this recipe if you have it available. But again, this series is all about using what you’ve got! And in this case, it’s generic canned luncheon meat.

Alternate Options

So look, if Spam isn’t your jam (I swear I didn’t plan that rhyme), you’ve got other options! Try using plain ground pork, chicken, or beef instead. Or, cube up some tofu and fry it up in the skillet first. The beauty of a stir fry is that you can put just about anything in them and they still taste great.

Not into ramen noodles? No problem! This stir fry would be great over a bed of rice, too. If you’re not using the ramen you’ll need a little something to season up the dish, in lieu of the seasoning packet from the ramen. You can make a really quick and easy sauce by combining ¼ cup soy sauce, ¼ cup chili garlic sauce (or sriracha), and ¼ cup brown sugar.

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Spam Stir Fry Noodles

This quick Spam stir fry is a dollar store dinner that only requires a few simple ingredients: ramen noodles, frozen vegetables, and luncheon meat.

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $5.00 recipe / $2.50 serving

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2

Calories 669kcal

Author Beth – Budget Bytes

Ingredients

• 7 oz. luncheon meat $1.25
• 12 oz. frozen stir fry vegetables $1.25
• 3 oz. package instant ramen $1.25
• 1 Tbsp cooking oil $1.25

Instructions

• Slice the luncheon meat into strips.
• Add about a tablespoon of oil to a large skillet and heat over medium. Add the sliced luncheon meat and fry until brown and crispy.
• Meanwhile, bring a small pot of water to a boil for the ramen noodles. Add the noodles (without the seasoning packet) and boil for about 3 minutes, or just until tender. Drain the noodles and set them aside.
• Once the luncheon meat is crispy, turn the heat under the skillet up to medium-high and add the frozen vegetables. Continue to stir and cook until the vegetables are heated through.
• Add the drained noodles and about half of the ramen seasoning packet to the skillet. Toss until everything is combined and coated in seasoning. Taste and add more seasoning if desired. Serve hot.

See how we calculate recipe costs here.

Notes

The price calculation for Dollar Store Dinners includes the total package cost of the ingredients, rather than the cost for the portion used. The prices listed above reflect a six-pack of instant ramen and an entire bottle of cooking oil.

The nutrition facts below reflect the entire seasoning packet for the ramen, while we only used about half.

Nutrition

Serving: 1serving | Calories: 669kcal | Carbohydrates: 54g | Protein: 23g | Fat: 41g | Sodium: 2345mg | Fiber: 8g

How to Make Spam Stir Fry Noodles – Step by Step Photos

You only need a few ingredients for this meal: canned luncheon meat (like Spam), a packet of instant ramen, a bag of frozen vegetables, and a little cooking oil to help the Spam crisp up (you might not even need this if your luncheon meat is high enough fat and you’re using a non-stick skillet).

Slice one 7 oz. can of luncheon meat into pieces.

Add a little oil to a skillet and heat over medium. Add the sliced luncheon meat to the skillet and fry until browned and crispy (3-5 minutes).

Meanwhile, bring a small pot of water to a boil. Once boiling, add the ramen noodles, without the seasoning packet, and boil until tender (about 3 minutes). Drain the noodles.

Turn the heat in the skillet up to medium-high and add one 12oz. bag of frozen stir fry vegetables. Stir and cook until the vegetables are heated through.

Add the cooked and drained noodles to the skillet along with about half of the seasoning packet from the ramen noodles.

Toss the noodles together with the meat, vegetables, and seasoning. Taste and add more seasoning to your liking. Since the luncheon meat is pretty salty, I only used about half of the seasoning packet total.

Serve the easy Spam stir fry and enjoy!

More Dollar Store Dinners

Dollar Store Dinners – Sausage and Rice

Dollar Store Dinners – Pea Soup

Dollar Store Dinners – Bean Quesadillas

The post Dollar Store Dinners – Spam Stir Fry Noodles appeared first on Budget Bytes.

If there was ever a dish greater than the sum of its parts, it’s this buttery sweet potato casserole. It’s a total breeze to put together and will be the star of your dinner table! If you’re unfamiliar with sweet potato casserole, it’s traditionally a southern dish served for holidays or special occasions.

How To Pick Sweet Potatoes

When selecting sweet potatoes, go for small to medium-sized ones, which tend to be less starchy, have tender skin, and have more pronounced flavors. Also, make sure they are firm and have smooth skin without any cracks or soft spots, all signs that they aren’t old. (Ugh. That reads like a sentence you’d find in some sexist 50’s handbook for How To Pick A Wife.)

How To Store Sweet Potatoes

To keep your sweet potatoes from sprouting and keep them fresh longer, store them in a cool, dry, dark cabinet. Don’t store them next to onions, which tend to release moisture into the air. Also, keep them out of cabinets that are close to your stove, which creates a hot environment in surrounding spaces while in use.

Should I Boil Or Roast Potatoes FOR Sweet Potato Casserole?

I peel, dice, and boil sweet potatoes for my sweet potato casserole. For the Thanksgiving holiday, most ovens will be working overtime, so the more you can do on the stovetop, the better. But if you REALLY want to go all out, wrap the sweet potatoes in aluminum and roast them whole at low heat (about 250°F) until they are fork tender, which caramelizes the sugars for ridiculously deep flavors.

How To Store Leftover Casserole

First things first- according to the FDA if the casserole has been out at room temperature for more than two hours, you should throw it out. I’m just the messenger, so please direct all complaints to the FDA. Leftovers are best frozen in single servings in freezer-safe containers. Thaw them out in your fridge overnight. You should only thaw them once.

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Sweet Potato Casserole

Greater than the sum of its parts, this buttery sweet potato casserole is a breeze to put together and will be the star of your dinner table!

Course Dessert, Side Dish

Cuisine American

Total Cost ($5.94 recipe / $0.74 serving)

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 8 servings

Calories 372kcal

Author Monti – Budget Bytes

Equipment

• 8×8" Casserole Dish

Ingredients

• 4 lbs sweet potatoes $3.96
• 1/2 cup brown sugar $0.23
• 4 Tbsp salted butter $0.38
• 1/3 cup heavy cream $0.55
• 1/2 tsp salt $0.01
• 1/2 tsp vanilla extract $0.29
• 1 pinch nutmeg $0.01
• 1/4 tsp cinnamon $0.01
• 2 cups mini marshmallows $0.50

Instructions

• Place a rack in the middle of your oven and preheat it to 350ºF. Grease a three-quart casserole dish with butter. Set a large pot of water over high heat. Peel and dice sweet potatoes. Add them to the water once it begins to boil.
• When the sweet potatoes are fork-tender, drain them, and add them to a large bowl. Mash them until they are smooth.
• To a medium-sized heavy bottom pan set over medium heat add brown sugar and salted butter. Whisk until a caramel forms.
• Add the cream and whisk to incorporate.
• Add the salt, vanilla, nutmeg, and cinnamon to the caramel and whisk to incorporate.
• Add the mash to the greased casserole dish and smooth the top with a spatula.
• Top the casserole with 2 cups mini marshmallows, more or less to your liking.*
• Bake the casserole at 350ºF until the marshmallows are golden, about 20 minutes.

See how we calculate recipe costs here.

Notes

*If you are opting for pecan streusel, top it with that instead. If you want to use both, start with the pecans and finish with the marshmallows.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 70g | Protein: 4g | Fat: 9g | Sodium: 332mg | Fiber: 7g

How to Make Sweet Potato Casserole – Step by Step Photos

Place a rack in the middle of your oven and preheat it to 350ºF. Grease a three-quart casserole dish with butter. Set a large pot of water over high heat. Peel and dice two pounds of sweet potatoes. Add them to the water once it begins to boil.

When the sweet potatoes are fork-tender, drain them, and add them to a large bowl. Mash them until they are smooth.

To a medium-sized heavy bottom pan set over medium heat add 1/2 cup of brown sugar and 4 tablespoons of salted butter. Whisk until a caramel forms.

Add 1/2 teaspoon salt, 1/2 teaspoon vanilla, a pinch of nutmeg, and 1/4 teaspoon cinnamon to the caramel and whisk to incorporate.

Add the caramel to the sweet potato mash and mix thoroughly.

Add the mash to the greased casserole dish and smooth the top with a spatula.

Top the casserole with 2 cups mini marshmallows, more or less to your liking. If you are opting for pecan streusel, top it with it instead. If you want to use both, start with the pecans and finish with the marshmallows.

Bake the casserole at 350ºF until the marshmallows are golden, about 20 minutes. Allow the casserole to cool for a few minutes before serving. Enjoy!

The post Sweet Potato Casserole appeared first on Budget Bytes.

I snagged a few really big butternut squashes on sale the other day, chopped them up, and stashed most of them in my freezer for later. One of the first things I made with my butternut squash haul was this delicious and super easy butternut squash curry! It’s warm, cozy, filling, and most of all, budget-friendly!

What’s in Butternut Squash Curry

This simple curry starts with a trio of aromatics, including onion, garlic, and ginger. We layer in some curry powder and cumin, and finally build the sauce with some diced tomatoes and water. The butternut squash is then simmered into the flavorful sauce until tender and then creamy coconut milk is added to give the curry body. The curry is then finished off with some fresh spinach for color and texture. So easy, so pretty, and SO delicious!

How to Serve Butternut Squash Curry

The creamy curry sauce is the star of the show in this dish, so you definitely want to serve this curry with some type of bread or rice to make sure all of those delicious flavors get soaked up and enjoyed. You could serve the curry in a bowl with some naan bread for dipping, or spoon it over a bed of rice like we have it pictured here.

How to Store Leftovers

Divide the curry into single portions after cooking, then chill in the refrigerator for 4-5 days. This curry can be frozen, although you may want to give it a good stir after thawing and reheating. You can thaw the curry in the refrigerator overnight, or microwave straight from the freezer on the defrost setting, stirring occasionally, until reheated.

What Else Can I Add?

Curries are great because they’re so flexible. You can toss in just about anything you might have on hand. If you don’t have butternut squash, you can substitute the same amount of sweet potatoes. If you want to bulk up this curry, you can add in a mix of frozen vegetables (broccoli, peas, carrots, cauliflower), or even a drained can of chickpeas.

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Butternut Squash Curry

This butternut squash curry is easy, inexpensive and so deliciously warm, cozy, and filling. It's the perfect vegetarian comfort meal!

Course Dinner, Main Course

Cuisine Indian

Total Cost $7.23 recipe / $1.81 serving

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 1.5 cups each

Calories 433kcal

Author Beth – Budget Bytes

Ingredients

• 2 lbs. butternut squash (about 4 cups diced) $1.78
• 1 yellow onion $0.37
• 2 cloves garlic $0.16
• 1 Tbsp grated fresh ginger $0.30
• 2 Tbsp olive oil $0.32
• 1 Tbsp curry powder $0.30
• 1 tsp ground cumin $0.10
• 1 15oz. can fire roasted diced tomatoes $1.09
• 1/2 cup water $0.00
• 1 13.5oz can full-fat coconut milk $2.29
• 2 oz. fresh spinach $0.50
• 1/2 tsp salt (or to taste) $0.02

Instructions

• Peel and dice the butternut squash into ½-inch pieces. Dice the onion, mince the garlic, and grate the ginger.
• Heat a large skillet over medium. Add the olive oil, onion, garlic, and ginger, and sauté for a few minutes, or until the onions are translucent. Add the curry powder and cumin and sauté for one minute more.
• Add the diced tomatoes and water to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
• Add the diced butternut squash and stir to combine. Place a lid on the skillet and let the squash simmer in the sauce for about 10 minutes, or just until fork-tender.
• Add the coconut milk to the skillet, stir to combine, and heat through.
• Once the sauce is hot again, add the fresh spinach. Stir to combine and allow the spinach to wilt in the hot sauce. Season the curry to taste with salt, then enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 433kcal | Carbohydrates: 42g | Protein: 6g | Fat: 30g | Sodium: 494mg | Fiber: 9g

How to Make Butternut squash curry – Step by Step Photos

Prepare the aromatics. Dice on yellow onion, mince two cloves of garlic, and grate about 1 Tbsp of fresh ginger.

Heat a large skillet over medium, then add 2 Tbsp olive oil along with the onion, garlic, and ginger. Sauté over medium for a few minutes, or until the onions are translucent. Add 1 Tbsp curry powder and 1 tsp ground cumin, and continue to sauté for about one minute more.

Add one 15oz. can of fire-roasted diced tomatoes and ½ cup water to the skillet. Stir to combine and dissolve the brown bits off the bottom of the skillet.

Add the diced butternut squash and stir to combine. Place a lid on the skillet and let the squash simmer in the sauce for about 10 minutes, or just until fork-tender. Don’t overcook the squash or it will begin to break down into a mash as you finish the dish.

Once the squash is tender, add one 13.5 oz. can of full-fat coconut milk. Stir to combine and allow the sauce to heat through.

Once the sauce is hot again, add about 2 oz. fresh spinach (two big handfuls) and stir to combine. Allow the spinach to wilt in the hot sauce.

Season the curry with salt, starting with ¼ tsp and adding more to your liking. I used ½ tsp total. Keep in mind that salt doesn’t just make things taste salty, it actually helps other flavors pop and allows your tongue to detect and distinguish flavors.

Serve the curry with bread for dipping or over a bed of rice and enjoy!

More Easy Curry Recipes

Chana Saag Curry – Chickpea and Spinach Curry

$7.67 recipe / $1.28 serving

Creamy Coconut Curry Lentils with Spinach

$6.29 recipe / $1.57 serving

Coconut Curry Ramen

$1.34 recipe / $1.34 serving

Curried Chickpeas with Spinach

$4.68 recipe / $1.17 serving

The post Butternut Squash Curry appeared first on Budget Bytes.

Butternut squash is one of my favorite fall ingredients, but if you’re new to cooking with it, peeling and chopping this oddly shaped vegetable can be a bit intimidating. But don’t fret! Here’s a quick tutorial so you can see just how easy it is to cut butternut squash. I promise it’s painless! And then you can use that delicious and beautiful butternut squash in soups, salads, casseroles, pasta, and more.

How to Choose A Butternut Squash

When choosing a butternut squash, look for a squash with smooth, light flesh-colored skin. The interior of the butternut squash will be much more vibrantly colored than its skin. Inspect the squash for soft spots, dings, or other damaged areas. The squash should feel firm to touch and heavy for its size.

Do You Need to Peel Butternut Squash?

If you’re planning to cube or slice your butternut squash, you’ll want to peel it first. If you plan to roast your squash whole or halved, you can leave the skin on during roasting and then just scoop the soft flesh out of the skin after roasting.

What About the Seeds?

You’ll want to scoop the seeds out of the squash before chopping or roasting because they’re much easier to remove when the squash flesh is still raw and firm. But don’t toss those seeds! You can clean them and roast them just like you would roast pumpkin seeds.

How to Use Butternut Squash

How to Peel and Cut Butternut Squash – Step by Step Photos

Begin by creating a flat, stable surface on the squash so it doesn’t roll around when you try to peel it. Slice off the top and the bottom of the squash to create flat surfaces.

Set the squash on the wide, flat bottom and use a vegetable peeler to peel straight down toward the cutting board. Peel all the way around the squash until all of the peel has been removed and the vibrant squash flesh is visible.

While the squash is still standing up on the base, slice it in half lengthwise from top to bottom. Use a spoon to scoop out the seeds from the center.

To cut the butternut squash into cubes, first cut it into slices horizontally, then cut each slice into cubes. To make this step faster, you can stack two or three slices at a time and then cut them into cubes together.

If you have too much butternut squash to use in your recipe, you can freeze the rest of the cubes for later! Simply place the cubed butternut squash in a freezer bag and store it in the freezer for up to three months. The frozen cubes can be thawed in the refrigerator overnight before use, dropped right into boiling water from the freezer, or popped right into a hot oven for roasting! Super easy peasy!

What is your favorite way to use butternut squash? Let us know in the comments!!

The post How to Cut Butternut Squash appeared first on Budget Bytes.

Is there anything better on earth than a big bowl of buttery mashed potatoes? Wait, don’t answer that. Let’s just appreciate how amazing mashed potatoes are in their own right. And if you want to know how to make the creamiest, fluffliest, cloud-like mashed potatoes that you’ve ever had, stick with me. I’m going to show you how it’s done.

Why Do Mashed Potatoes Get Gluey?

Two things lead to heavy, sticky, gluey mashed potatoes: too much starch and over-whipping or over-stirring. To keep these mashed potatoes light, fluffy, and cloud-like, we rinse the excess starch not once but TWICE during the process, then briefly whip the potatoes after mashing to get them extra smooth and aerated. The result is heavenly.

What Type of Potatoes to Use for Mashed Potatoes

I find that russet potatoes make the lightest and fluffiest mashed potatoes, but if you prefer something a little more dense and stick-to-your-ribs, you can go with something like a red potato or Yukon gold.

Do I need to Peel the Potatoes?

To peel or not to peel potatoes is totally up to your personal preference. If you’re going for a super smooth and silky mashed potato, you’ll probably want to peel them first. If you want a mashed potato that is a little more rustic, feel free to leave the peels on! The peels do add a nice bit of flavor and texture, which can be fun.

How to Flavor Mashed Potatoes

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Mashed Potatoes

Follow these easy steps to make the smoothest, fluffiest, cloud-like mashed potatoes you've ever had! Plus ideas for more flavor add-ins.

Course Dinner, Side Dish

Cuisine American

Total Cost $2.83 recipe / $0.57 serving

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 5 1 cup each

Calories 274kcal

Author Beth – Budget Bytes

Equipment

• Hand Mixer

Ingredients

• 2.5 lbs. russet potatoes $2.00
• 1/2 tsp salt (to salt the boiling water) $0.02
• 4 Tbsp butter $0.60
• 1/2 cup whole milk $0.17
• 1/2 tsp salt (or to taste) $0.02
• 1/4 tsp pepper $0.02

Instructions

• Peel and dice the potatoes into 1-inch cubes. Place the diced potatoes in a colander and rinse well with cool water to remove the excess starch.
• Place the rinsed potatoes in a pot and add fresh water until the potatoes are covered by one inch. Add ½ tsp salt to the water in the pot.
• Place a lid on the pot and bring the water up to a boil. Boil the potatoes for 6-7 minutes, or until they are very tender (a fork can pierce the potato effortlessly).
• Drain the potatoes in a colander and rinse again briefly with warm water.
• While the potatoes are draining, add the butter and milk to the pot used to boil the potatoes. Heat them over medium until the butter has melted.
• Add the drained potatoes back to the pot and mash with a potato masher.
• Season the potatoes with salt and pepper (I used ½ tsp salt and ¼ tsp pepper, but if you use unsalted butter you'll probably want more salt).
• For extra smooth and fluffy mashed potatoes, use a hand mixer to whip the potatoes until there are no lumps and they are light and cloud-like. Serve and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 274kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Sodium: 441mg | Fiber: 3g

How to Make Mashed Potatoes – Step by Step Photos

Peel and dice 2.5 lbs. of russet potatoes (roughly half of a 5 lb. bag) into 1-inch cubes. Place them in a colander and rinse with cool water to remove the excess starch.

Add the potatoes to a pot and add fresh water until the potatoes are covered by one inch. Add ½ tsp salt to the water.

Place a lid on the pot, turn the heat up to high, and bring the pot up to a boil. Continue to boil the potatoes for 6-7 minutes, or until they are very tender. If there is any firmness left in the potatoes, your mashed potatoes will not be smooth. You can test the doneness by piercing the potatoes with a fork.

Drain the potatoes in a colander and rinse briefly with warm water.

While the potatoes are in the colander, add 4 Tbsp butter and ½ cup whole milk to the pot that was used to boil the potatoes. Heat the butter and milk until the butter is melted.

Add the rinsed potatoes back to the pot and mash with a potato masher. Season the potatoes with salt and pepper. I used ½ tsp salt and about ¼ tsp pepper, but if you’re using unsalted butter you may want more salt.

To make the potatoes extra light and fluffy, beat them with a hand mixer until no lumps remain.

Serve the potatoes with your favorite toppings and enjoy!

More Mashed Potato Recipes

Garlic Herb Mashed Potatoes

$2.05 recipe / $0.34 serving

Slow Cooker Mashed Potatoes

$2.99 recipe / $0.50 serving

Olive Oil Mashed Potatoes

$2.33 recipe / $0.39 serving

Maple Brown Butter Mashed Sweet Potatoes

$5.71 recipe / $0.95 serving

The post Mashed Potatoes appeared first on Budget Bytes.

If you’re thinking about making your pumpkin pie this year, this recipe is simple but decadent. With a few of my favorite tricks, you can produce a silky pie with the most profound flavors. And it’s so much better than store-bought! PS I even convinced Beth that the extra steps I take are worth it, and you know how no-nonsense she is!

The Trick To Silky Pumpkin Pie 

Yes, you can buy the cheapest pumpkin puree you can find, mix it with a few ingredients, throw it in a pie shell, and call it a day. But with a little extra work and about a dollar more, you can take your pumpkin pie to the next level. I even convinced Beth, who was totally against taking additional steps and spending extra money UNTIL she tasted my pie. If changing the mind of the Queen of Budgets and Practicality isn’t a mic-drop moment, I don’t know what is. The extra steps? Libby’s Pumpkin Puree instead of the store brand (in our case, $0.80 more), cooking the filling and then blending it before baking.

The Best Puree For Pumpkin Pie

The type of puree you use matters. Many pumpkin purees are watery because filling a can with watered-down pumpkin is cheaper than filling it with 100% pumpkin. Many purees blend field pumpkins and squashes that are bitter and bland because they also cost less to produce. The best puree for your money’s worth will always be Libby’s. This is not an ad; it’s just the truth. Libby’s has a low water content and is made with a pumpkin variety bred for deep flavor. It’s the only thing they put in the can. If you can’t spring for Libby’s, that’s OK. The following two steps will help make even the cheapest pumpkin puree taste amazing.

Cook Your Pumpkin Pie Filling

Pumpkins are watery beasts. Cooking down their puree eliminates excess liquid and deepens the pumpkin flavor. When you add spices to the pot, the spices bloom. To understand the importance of blooming, think of the moment you add garlic to a hot pan, and the smell goes from sharp to amazing. It’s the same thing with spices. If you add the spices to the puree, you might as well add the sugar. Heat develops deep caramel notes and dissolves the granules, so you don’t end up with a grainy, one-note filling. As you heat it, the puree will start to bubble and burp, and then it will transform into a glossy, fragrant mixture.

Blend Your Pumpkin Pie Filling

To get incredibly velvety pumpkin pie filling, you need to blend it. I know. I know. Nowhere on the back of the can does it mention cooking puree, much less blending it. Just trust me. Pumpkin puree isn’t silky; all you have to do is look at it. Even after cooking it down, it looks coarse. Let it cool for a few minutes, then blend until it lightens. Add the rest of your ingredients, and blend again. One taste, and I promise you’ll never go back to the traditional mix-and-dump method.

Keep The Pie Crust From Getting Soggy

Loads of folks will tell you that you must blind-bake or pre-bake your pie crust so it stays crispy when filling it with pumpkin puree. I’m here to tell you that all you need is a sheet pan and a cast iron pan. They will hold on to heat like you did your first hundred-dollar bill. That’s why the first thing you should do before opening that can of pumpkin puree is place a rack in the center of the oven. Put a sheet pan on the rack and place a cast iron pan in it, bottom side up. Preheat them and then bake your pie on top of the over-turned cast iron pan. That heat focuses on the bottom of your pie, creating the crispiest of crusts. In addition, the sheet pan will collect any run-off juices, so your oven doesn’t start to smoke.

Keep A Pumpkin Pie From Burning

Placing a rack in the lowest part of your oven is the first step. It keeps the pie as far away from the heating element as possible. The most important step you can take is to use an oven thermometer. Most ovens (I don’t care how fancy they are) aren’t calibrated. A cheap $5 oven thermometer will tell you exactly what temperature it is. If you notice that the crust or the top of the pie is browning early on, tent it with aluminum to prevent it from scorching. Tenting is when you loosely place a sheet of aluminum that’s folded in half over the pie like a tent.

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Pumpkin Pie

This pumpkin pie recipe is simple but decadent. With a few of my favorite tricks, you can produce the silkiest pie with the most profound flavors.

Course Dessert

Cuisine American

Total Cost ($7.49 recipe / $0.62 serving)

Prep Time 1 hour 10 minutes

Cook Time 50 minutes

Resting Time 2 hours

Total Time 4 hours

Servings 12 slices

Calories 150kcal

Author Monti – Budget Bytes

Equipment

• Glass Pie Plate
• Cast Iron Skillet
• Enamelware Sheet Pan

Ingredients

• 1/2 recipe 3-Ingredient Pie Crust* $1.17
• 1 3/4 cup pumpkin puree $2.79
• 1/2 cup brown sugar $0.22
• 1 1/2 tsp cinnamon $0.12
• 1/2 tsp nutmeg $0.04
• 1 1/2 tsp ground ginger $0.03
• 1/2 tsp salt $0.04
• 1 cup sour cream $1.25
• 1/2 cup whole milk $0.25
• 1 tsp vanilla $0.58
• 3 large eggs, room temperature $0.87
• 1/4 tsp butter, for greasing $0.04
• 1/4 tsp flour for dusting $0.06
• 1 tsp heavy cream $0.03

Instructions

• Place a rack on the lowest part of your oven. Top it with a sheet pan. Place a cast iron pan, bottom side up, in the sheet pan. Preheat your oven to 400°F. Grease a pie dish with butter, dust it with flour, and place it in your freezer. Dust your work surface and roll your pie dough into a 9 x 3-inch rectangle about 1 1/2 inches thick. 
• Place the long side of the rectangle vertically on your work surface. Fold the top short side towards the center of the rectangle so that the short edge touches the center point. Fold the bottom short side over the center so that it touches the outer edge of the top short side. Roll the dough into a 9×3 rectangle and repeat the folding process a second and a third time. Then chill your pie dough.
• Set a medium heavy-bottomed pot over medium heat. Add the pumpkin puree, brown sugar, cinnamon, nutmeg, ground ginger, and salt to the pot. 
• Stir the puree constantly until it begins to thicken and sputter and becomes glossy. Remove from the heat and cool for about 10 minutes.
• Once the filling has cooled, add it to a blender with the sour cream and milk. Process until it has lightened.
• Add the vanilla and the eggs to the blender. Mix until the puree is velvety.
• Dust your work surface with flour and roll out the pie dough into a circle that is 16 inches in diameter. Press the crust into the pie plate. Fold the overhanging edges of the dough under to create a thick lip. Dock the pie crust with a fork by puncturing it about 9 to 10 times. Chill the dough for 10 minutes in the freezer.
• Crimp the edges of the pie. Add the pumpkin pie filling. Lightly brush the edges of the crust with cream.
• Place the pie in the preheated 400° oven on top of the overturned cast iron pan—lower the temperature to 350°F. Bake until the outer edges have solidified, but the middle of the pie still has some jiggle, about 50 minutes. Remove the pie from the oven and allow it to cool in a warm spot for at least two hours before serving, so it has time to set.

See how we calculate recipe costs here.

Notes

*Make your pie crust the day before you plan on making your pie. You can also use a store-bought pie crust.

Nutrition

Calories: 150kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Sodium: 162mg | Fiber: 1g

How to Make Pumpkin Pie – Step by Step Photos

Place a rack on the lowest part of your oven. Top it with a sheet pan. Place a cast iron pan, bottom side up, in the sheet pan. Preheat your oven to 400°F. Grease a pie dish with 1/4 tsp butter, dust it with 1/4 tsp flour, and place it in your freezer. Dust your work surface and roll your 1/2 portion of 3 ingredient pie crust into a 9 x 3-inch rectangle about 1 1/2 inches thick. If you are using a store-bought crust, use a single crust, and mash it into a 9×3-inch rectangle.

Place the long side of the rectangle vertically on your work surface. Fold the top short side towards the center of the rectangle so that the short edge touches the center point. Fold the bottom short side over the center so that it touches the outer edge of the top short side. Roll the dough into a 9×3 rectangle and repeat the folding process a second and a third time. Then chill your pie dough.

Set a medium heavy-bottomed pot over medium heat. Add 1 3/4 cups of pumpkin puree, 1/2 cup brown sugar, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 1/2 tsp ground ginger, and 1/2 tsp salt to the pot. 

Stir the puree constantly until it begins to thicken and sputter and becomes glossy. Remove from the heat and cool for about 10 minutes.

Once the filling has cooled, add it to a blender with the 1 cup sour cream and 1/2 cup milk. Process until it has lightened.

Add the 1 tsp vanilla and the 3 large eggs to the blender. Mix until the puree is velvety.

Dust your work surface with flour and roll out the pie dough into a circle that is 16 inches in diameter. Roll the dough circle onto your rolling pin and unfurl it into the greased and floured pie plate. Press the dough into the pie plate. Fold the overhanging edges of the dough under to create a thick lip. Dock the pie crust with a fork by puncturing it about 9 to 10 times. Chill the dough for 10 minutes in the freezer.

Place the pie in the preheated 400° oven on top of the overturned cast iron pan—lower the temperature to 350°F. Bake until the outer edges have solidified, but the middle of the pie still has some jiggle, about 50 minutes. Remove the pie from the oven and allow it to cool in a warm spot for at least two hours before serving, so it has time to set. Slice it up, and enjoy!

More Easy Dessert Pies

• Apple Pie
• Easy Lemon Cream Pie
• Mini Dark Chocolate Pecan Pies

The post Pumpkin Pie appeared first on Budget Bytes.

Boricuas eat Puerto Rican Rice and Beans almost every day because the dish has bold flavors, it’s easy to prepare, and it’s budget-friendly! Arroz Con Habichuelas, as it’s called on the island, can be a meal on its own with a side of ripe yellow plantain slices, or you can serve the dish as a sidekick to any protein. Welcome to your new favorite weeknight staple!

Can I Substitute The Canned Kidney Beans?

I love how versatile this recipe is. If kidney beans are not your favorite, you can substitute them with almost any other canned bean. Try chickpeas, white, pink, or black beans to keep it truly island-inspired. If you’re working with dry beans, prepare about 3/4 cup of the dried to substitute for a 15-ounce can of beans.

How To Make Vegan Red Beans And Rice

You can make this recipe vegan by omitting the salt pork and substituting the chicken bouillon with vegetable stock. You should make your own sazón (recipe below) since many brands of sazón are made with a mineral salt that is animal based. Your first step will be to bloom the sazón in the oil. Blooming is chef speak for warming the spices in oil until fragrant, a great trick to keep up your sleeve when you want to add deeper flavors to any recipe. Then just follow the rest of the recipe.

Storing Red Beans and Rice

This is the best recipe for meal prep because it’s easy to store and holds up for five days in the fridge. Just place the rice in an airtight container, and do the same with the beans. Then, refrigerate until you’re ready to reheat them. You can also freeze individual portions. They will keep for up to six months.

Reheating Beans and Rice

You have a few options when it comes to reheating. I prefer to use a non-stick pan for the rice because I like the added crunch it gives to the grains on the bottom of the pan. I also sprinkle a little bit of water over the rice (about 1/8th of a teaspoon per cup) to rehydrate the grains. Finally, I reheat the beans in a microwave-safe container until they steam. Of course, you can reheat the rice in the microwave as well. Just remember that sprinkle of water.

WHAT TO DO WITH LeftoverS

If you want to go all out, reheat equal parts of rice and beans and make “Arroz Mamposteao.” Most Puerto Ricans do it with day-old rice and beans, and it is a DELIGHT. You’ll use 1 part beans to 2 parts rice. First, dice some salt pork, about 1/4 cup, and render the fat in a large pot. When the pork is crispy and golden, add a few more tablespoons of sofrito and cook until fragrant. Then add the beans and heat until they are steaming and the sauce has thickened, about 10 minutes. Finally, add the rice, mix, and cook until the rice absorbs the sauce. Boom! You’re welcome!

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Puerto Rican Style Red Beans and Rice

Puerto Rican Rice and Beans is a dish with bold flavors, it's easy to prepare, and it's budget-friendly! Make it a meal with a side of ripe yellow plantain slices, or serve it as a sidekick to any protein.

Course Dinner, Lunch

Cuisine Latin

Total Cost ($8.24 recipe / $0.69 serving)

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12 servings

Calories 314kcal

Author Monti – Budget Bytes

Ingredients

• 4 Tbsp cooking oil, divided $0.16
• 1 packet sazón $0.17
• 1/2 cup salt pork, small dice $1.83
• 1 onion, diced $0.42
• 1 Tbsp garlic, minced (about 3 cloves) $0.14
• 8 oz tomato sauce $0.59
• 4 Tbsp sofrito $0.72
• 1 tsp Better Than Bouillon, Roasted Chicken Base* $0.12
• 2 Tbsp distilled white vinegar $0.07
• 1 large sweet potato, large dice $0.74
• 1 green bell pepper, diced $0.79
• 2 15 oz. cans kidney beans, drained $1.68
• 2 cups white medium grain rice, rinsed $0.76
• 3 cups boiling water $0.00
• 2 tsp salt, plus more to taste $0.05

Instructions

• Add 2 tablespoons of cooking oil to a medium-sized heavy-bottomed pot over medium-high heat. Once it has warmed, add the salt pork and sazón. Fry until the fat has rendered and the salt pork is golden, about 4 minutes.
• Lower the heat to medium and add the onion. Cook for 2 minutes, then add the garlic. Cook for 1 minute until fragrant.
• Add the tomato sauce, sofrito, chicken bouillon, and vinegar. Cook for 5 minutes over medium heat, reducing the sauce and developing the flavors.
• Add the green bell pepper and the sweet potato. Cook for five minutes.
• Add the beans and enough water to cover them. Stir and taste the broth. Add salt to taste.
• Cook uncovered over medium heat for 20 minutes until the sweet potato has softened. If halfway through the cook, the liquid in the beans reduces too much, add 1/4 cup of water.
• For the rice, set a heavy-bottomed pot over medium heat and add 2 tablespoons of oil. When the oil has warmed, add the rice, mix it into the oil and let it toast for a minute. Next, add the boiling water and 2 teaspoons of salt to the rice and stir.
• Cook uncovered until the water begins to evaporate and you see little steam holes form over the surface of the rice, about 5 minutes. Stir the rice once, reduce the heat to low, and cover the pot tightly with a heavy lid, so steam does not escape.
• Cook the rice without stirring until the grains are tender, about 15 to 20 minutes. After you portion out the rice, scrape up the crispy bits on the bottom of the pot to serve on top of your rice.

See how we calculate recipe costs here.

Notes

*A packet of sazón contains about 1.5 teaspoons of sazón.

*If you cannot source Better Than Bouillon, Roasted Chicken Base, use 1 cup of chicken stock.

 

Nutrition

Serving: 1cup | Calories: 314kcal | Carbohydrates: 37g | Protein: 4g | Fat: 17g | Sodium: 885mg | Fiber: 2g

How to Make Puerto Rican Red Beans And Rice – Step by Step Photos

Add 2 tablespoons of oil to a medium-sized heavy-bottomed pot over mid-high heat. Once it has warmed, add 1/2 cup of diced salt pork and a packet of sazón. Fry until the fat has rendered and the salt pork is golden, about 4 minutes.

Lower the heat to medium and add the diced onion. Cook for 2 minutes, then add the tablespoon of minced garlic. Cook for 1 minute until fragrant.

Once the garlic releases its aroma, add the 8 ounces of tomato sauce, the 4 tablespoons of sofrito, the teaspoon of Better Than Bouillon, and the 2 tablespoons of vinegar. Cook for 5 minutes over medium heat, reducing the sauce and developing the flavors.

Add the diced green bell pepper and the diced large sweet yam. Cook for five minutes.

Add the 2 cans of beans and enough water to cover them. Stir and taste the broth. Add salt to taste, but don’t over salt. As water evaporates, the salt will become more pronounced.

Cook uncovered over medium heat for 20 minutes until the sweet potato has softened. If halfway through the cook, the liquid in the beans reduces too much, add 1/4 cup of water.

For the rice, set a heavy-bottomed pot over medium heat and add 2 tablespoons of oil. When the oil has warmed, add the 2 cups of rinsed rice, mix it into the oil and let it toast for a minute. Next, add the 3 cups of boiling water to the rice. Finally, add the 2 teaspoons of salt and stir.

Cook uncovered until the water begins to evaporate and you see little steam holes form over the surface of the rice, about 5 minutes. Stir the rice once, reduce the heat to low, and cover the pot tightly with a heavy lid, so steam does not escape. Cook the rice without stirring until the grains are tender, about 15 to 20 minutes.

After you portion out the rice, scrape up the crispy bits on the bottom of the pot to serve on top of your rice. No, you did not burn your rice. The crispy bits are called “pegao“, and in Puerto Rico it’s the part of the meal that everyone wants a piece of.

To serve, scoop a 1/2 cup of rice into a bowl and top it with a 1/2 cup of beans. If you want to take it one step further, garnish with fresh cilantro leaves and add a few slices of ripe plantain on the side, like we did. It’s a knockout!! As we say in Puerto Rico, “Buen provecho!”

The post Puerto Rican Rice And Beans appeared first on Budget Bytes.

The first thing that usually comes to mind when you think about Thanksgiving is turkey, but there are so many classic Thanksgiving recipes that are naturally vegetarian or can easily be made vegetarian. So I’ve compiled some of my favorite vegetarian Thanksgiving recipes below to make it easy to find these delicious recipes all in one place. That way everyone can have something delicious to eat on Thanksgiving, vegetarian or not!

Vegetarian Thanksgiving Main Dish Recipes

Wild Rice Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash makes a great vegetarian (or vegan) Thanksgiving main dish, or a delicious dinner for any chilly fall evening!

4.86 from 14 votes

$6.19 recipe / $1.55 serving Get the Recipe

This stunning Stuffed Acorn Squash is a show-stopping vegetarian main dish and can easily be made vegan with one simple ingredient swap.

Vegetarian Shepherd’s Pie

A colorful medley of vegetables, protein filled lentils, and a rich brown gravy make this Vegetarian Shepherd's Pie filling and flavorful without meat. 

4.84 from 86 votes

$5.87 recipe / $0.98 serving Get the Recipe

It’s hearty, cozy, and has all those fall flavors. This Vegetarian Shepherd’s Pie is the perfect stand-in for your main dish on Thanksgiving. P.S. As long as you use vegan mashed potatoes to top your pie, the whole dish will be vegan-friendly!

Vegetarian Thanksgiving Side Dishes

Roasted Brussels Sprouts

Roasted Brussels sprouts and an easy, tasty, and versatile side dish to compliment any of your fall or winter meals.

5 from 8 votes

$2.21 recipe / $0.55 serving Get the Recipe

Roasted Brussels Sprouts are a super easy Thanksgiving side dish and a great way to add a little green to that holiday plate.

Honey Balsamic Glazed Carrots

Honey Balsamic Glazed Carrots are a simple but delicious side dish that is easy enough for busy weeknights, but fancy enough for company!

4.62 from 13 votes

$2.82 recipe / $0.71 serving Get the Recipe

Roasting carrots deepens their flavor and makes them extra cozy for fall. Add a simple honey balsamic glaze and you’ve got a side dish impressive enough for Thanksgiving!

The Best Green Bean Casserole (no canned soup)

This is the Best Green Bean Casserole you'll ever make with fresh green beans and no condensed "cream of" soup. Taste the difference fresh can make!

4.86 from 21 votes

$7.85 recipe / $1.31 serving Get the Recipe

I’m CRAZY for this super creamy Green Bean Casserole that is made 100% from scratch with NO canned or condensed soups. You’ll be able to taste the difference, promise. ;)

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.

4.36 from 28 votes

$4.19 recipe / $1.05 serving Get the Recipe

The Thanksgiving table wouldn’t be complete without an American classic like Macaroni and Cheese. And our Macaroni and Cheese is one of the creamiest around!

Classic Homemade Cranberry Sauce

This simple cranberry sauce only requires three ingredients but has enough flavor to add excitement to your holiday meal.

4.41 from 5 votes

$2.77 recipe / $0.46 serving Get the Recipe

Homemade cranberry sauce is probably the easiest dish to prepare on a Thanksgiving table and it also happens to be vegetarian and vegan! 🙌

Vegetarian Stuffing

This Vegetarian Stuffing is full of so much color, texture, and flavor that it will be loved by meat-eaters and vegetarians alike.

4.92 from 12 votes

$7.54 recipe / $0.94 serving Get the Recipe

Stuffing (or “dressing” if you’re in the south) is my favorite part of the Thanksgiving meal. And it doesn’t have to be cooked in the bird to make it spectacular! This Vegetarian Stuffing with knock your socks of with all of its flavor, color, and texture.

Garlic Herb Mashed Potatoes

Fluffy as a cloud and with a rich buttery finish, these Garlic Herb Mashed Potatoes will be the star of any weeknight dinner or holiday meal! 

4.60 from 15 votes

$2.05 recipe / $0.34 serving Get the Recipe

Mashed potatoes are a must on Thanksgiving because you’ve got to have something to soak up all that gravy! These garlic herb mashed potatoes are extra flavorful so that every bite counts.

Mushroom Herb Gravy

This one quick, easy, and insanely flavorful Mushroom Herb Gravy will satisfy both meat eaters and vegetarians alike. 

5 from 16 votes

$3.23 recipe / $0.54 serving Get the Recipe

This Mushroom Herb Gravy comes together in minutes and there are no Turkey drippings required! It’s rich, smooth, and perfect for drizzling over your entire Thanksgiving plate.

Maple Roasted Sweet Potatoes with Pecans

Maple Roasted Sweet Potatoes with Pecans are an easy, classic Thanksgiving side dish that everyone will love.

5 from 7 votes

$6.77 recipe / $1.13 serving Get the Recipe

If you’re looking for a vegetarian-friendly alternative to the sweet marshmallow-topped sweet potato casserole, you’ve got to try these Maple Roasted Sweet Potatoes!

Broccoli Cheddar Casserole

A creamy broccoli cheddar casserole from scratch, using no "cream of" soups. Rich, cheesy comfort food at its best!

4.73 from 72 votes

$6.56 recipe / $1.09 serving Get the Recipe

Cozy comfort food dishes abound on Thanksgiving day, so this Broccoli Cheddar Casserole is right at home! Rich, cheesy, and carby, this casserole never disappoints.

Wild Rice Pilaf

This wild rice pilaf is full of color, texture, and fall flavors. It's the perfect side dish for dinner during the cooler months.

4.89 from 9 votes

$2.73 recipe / $0.68 serving Get the Recipe

If you want to inject a little more color and texture to your Thanksgiving plate, make this Wild Rice Pilaf. It’s chock-full of vegetables, nuts, herbs, and even a little fruit.

Balsamic Roasted Vegetables

These sweet and savory caramelized Balsamic Roasted Vegetables are an easy and elegant all-purpose side dish that you'll want to make over and over!

4.29 from 21 votes

$6.37 recipe / $1.59 serving Get the Recipe

Root vegetables are plentiful in the Fall, so take advantage and make this gorgeous medley of balsamic roasted vegetables for your Thanksgiving spread!

Maple Brown Butter Mashed Sweet Potatoes

Maple Brown Butter Mashed Sweet Potatoes are a simple way to add a little something extra special to your Thanksgiving table.

4.72 from 14 votes

$5.71 recipe / $0.95 serving Get the Recipe

If you want to do a little something different from regular mashed potatoes, try these Maple Brown Butter Mashed Sweet Potatoes! They’re sweet, rich, nutty, and absolutely divine.

Bread Recipes for Thanksgiving

Easy Homemade Cornbread Recipe

Toss that boxed mix and make this fast and Easy Homemade Cornbread, which makes a great side dish for breakfast, lunch, or dinner! 

4.72 from 89 votes

$1.51 recipe / $0.19 serving Get the Recipe

Cornbread is the perfect sweet and rich side to all of your Thanksgiving goodies, and you can bake it up in a baking dish or in a muffin tin for easy single-serving portions.

Sweet Molasses Dinner Rolls

The earthy flavor and subtle sweetness of molasses makes these Sweet Molasses Dinner Rolls the perfect addition to your fall holiday table. 

5 from 12 votes

$1.87 recipe / $0.16 each Get the Recipe

If you love the soft sweetness of Hawaiian rolls or brioche, you’ll love these Sweet Molasses Dinner Rolls. The rich molasses flavor gives them a cozy fall vibe, perfect for Thanksgiving.

Rosemary Pepper Drop Biscuits

Rosemary Pepper Drop Biscuits are an easy to make side for soups and stews. No kneading or cutting biscuits, just mix, drop, and bake! 

5 from 14 votes

$1.68 recipe / $0.21 each Get the Recipe

If you just want something as simple as possible for bread on Thanksgiving, look to drop biscuits! There’s no kneading, no shaping, and no rising! Just mix, scoop, and bake.

Vegetarian Thanksgiving Desserts

Maple Brown Butter Pumpkin Pie

This Maple Brown Butter Pumpkin Pie is the perfect special touch for your Thanksgiving dinner, without adding a lot of extra work or unusual ingredients.

4.79 from 14 votes

$4.70 recipe / $0.59 serving Get the Recipe

It’s just not Thanksgiving without pumpkin pie! And this one is just a little extra special with the addition of brown butter and a splash of maple syrup.

Mini Dark Chocolate Pecan Pies

These easy Mini Pecan Pies studded with dark chocolate make the perfectly balanced and pre-portioned dessert for all of your holiday gatherings. 

4.89 from 18 votes

$5.23 recipe / $0.44 each Get the Recipe

These cute little mini pecan pies are the perfect single-serving portion when you have a lot of guests!

Streuseled Sweet Potatoes

Streuseled Sweet Potatoes are an easy, deconstructed version of the classic sweet potato casserole that is manageable enough for weeknight dessert. 

5 from 6 votes

$2.99 recipe / $0.75 serving Get the Recipe

If you don’t want to make a whole pie, these streuseled sweet potatoes will give you all the sweet dessert vibes you need with half the effort.

Apple Pie

This is the easiest apple pie recipe ever! The cinnamon-scented filling and buttery crust are scrumptious and ridiculously simple to make!

4.12 from 9 votes

$6.94 recipe / $0.87 serving Get the Recipe

Apple pie is the quintessential fall dessert and is the perfect companion to pumpkin pie at Thanksgiving. This classic apple pie recipe is top notch!

The post Vegetarian Thanksgiving Recipes appeared first on Budget Bytes.

Grocery prices just keep rising and we’re all feeling it, so I decided to revisit some of my old bread recipes. Because if there ever was a time to learn how to make homemade bread, it’s now! It only takes a couple of dollars to make this super delish homemade honey wheat bread that is soft, fluffy, flavorful, and perfect for toast or sandwiches. And while it does take some time to make a loaf of bread, most of that is hands-off time that you can use to tend to other business. ;)

What’s in Honey Wheat Bread?

This recipe starts with the basic yeast bread ingredients: flour, salt, and yeast. Then I added a little honey to give the bread just a hint of sweetness and a little olive oil which helps keep the bread (and the crust in particular) nice and soft. I’ve used a combination of whole wheat and all-purpose flour for this bread to keep the texture light and fluffy.

Can I use All Whole Wheat Flour?

While you can make bread with 100% whole wheat flour instead of a mix of white and wheat, that tends to produce heavier, dense bread. Whole wheat flour absorbs more moisture than all-purpose flour, so you may need to adjust the ratios in this bread slightly. I find that for the best texture, a 50/50 mix of whole wheat flour and all-purpose flour produces the best results.

How to Store Homemade Bread

It’s very important to let homemade bread cool completely to room temperature before storing to prevent trapping steam and creating condensation. Homemade bread doesn’t contain preservatives like store-bought bread, so you’ll need to either consume the bread quickly or freeze it for longer storage.

If storing your bread at room temperature, wrap the bread in cloth or paper to allow just enough airflow to prevent moisture build-up. Homemade bread will last about 2-3 days stored at room temperature.

If storing in the refrigerator, keep the bread in an air-tight container. This is my preferred method because I don’t usually eat bread that quickly. Bread stored in the refrigerator will stay good for about 5-6 days.

If you need to store your bread for longer, freeze it. I suggest slicing the bread prior to freezing so you can thaw or use 1-2 slices at a time as needed without thawing the entire loaf. I often toast my slices straight from the freezer for convenience! Make sure to freeze the bread in an air-tight, heavy-duty, freezer-safe container (like a freezer bag).

Print

Honey Wheat Bread

This homemade Honey Wheat Bread is soft, fluffy, flavorful, and perfect for breakfast toast and all of your favorite sandwiches.

Course Breakfast, Lunch

Cuisine American

Total Cost $2.20 recipe / $0.12 slice

Prep Time 2 hours 30 minutes

Cook Time 30 minutes

Total Time 3 hours

Servings 12 slices

Calories 156kcal

Author Beth – Budget Bytes

Ingredients

• 1.25 cup warm water $0
• 2 tsp active dry yeast or instant yeast $0.34
• 2 Tbsp honey $0.50
• 3 Tbsp olive oil $0.36
• 1.5 cups whole wheat flour* $0.57
• 1.5 cups all-purpose flour* $0.38
• 1/2 Tbsp salt $0.05

Instructions

• Stir the yeast and 1 Tbsp of the honey into the warm water until dissolved, then set it aside for about five minutes to allow the yeast to activate. A thick layer of foam should develop on the surface of the water.
• While waiting for the yeast to bloom, stir together 1 cup of the whole wheat flour with the salt.
• Once the yeast is foamy, add the rest of the honey (1 Tbsp) and the olive oil and stir to combine. Pour the yeast water into the bowl with the flour and salt, then stir until combined. Add ½ cup more of whole wheat flour and stir until combined again.
• Now start adding all-purpose flour, ½ cup at a time, until you can no longer stir the dough with a spoon. At that point, turn the dough out onto a floured surface and begin to knead all-purpose flour into the dough, a little at a time.
• Knead the dough for about five minutes, slowly adding flour as you knead, or until the dough no longer sticks to your hands, but is still fairly pliable. I used 1.5 cups all-purpose flour total, but the total flour amount will vary with the type of flour used and relative humidity in the room.
• Place the kneaded dough back into the mixing bowl and cover with a cloth. Let the dough rise at room temperature for about an hour, or until it has doubled in size.
• Lightly coat a bread pan with oil. Punch the dough down to deflate, then take the dough out of the bowl. Shape the dough into a log about the same length of your bread pan.
• Place the shaped dough in the bread pan and let it rise for anohter hour, or until it has risen about 2-inches above the edges of the bread pan.
• Preheat the oven to 375ºF. Once fully preheated, add the risen bread and bake for 30 minutes, or until the bread is deeply golden brown and it sounds hollow when tapped.
• Remove the bread from the oven and let it cool just a few minutes (to make it easier to handle), then carefully remove the bread from the pan to fully cool.
• Once cool, slice and serve your delicious homemade bread!

See how we calculate recipe costs here.

Notes

*The total amount of flour needed may vary depending on the brand of flour used and relative humidity. 

The crust of this bread will be quite firm when it comes out of the oven, but it does soften up considerably as the bread cools.

Nutrition

Serving: 1slice | Calories: 156kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Sodium: 294mg | Fiber: 3g

How to Make Honey Wheat Bread – Step By Step Photos

Start by dissolving 1 Tbsp honey and 2 tsp instant yeast or active dry yeast in 1.25 cups of warm water. Set the mixture aside to allow the yeast to bloom. It should develop a thick layer of foam on the surface.

While waiting for the yeast to bloom, add 1 cup whole wheat flour to a bowl with ½ Tbsp salt and stir to combine.

Once the yeast has bloomed, stir another 1 Tbsp honey and 3 Tbsp olive oil into the yeast water, then pour that mixture into the bowl with the flour and salt. Stir to combine.

Stir another ½ cup of whole wheat flour into the dough.

Now start adding in all-purpose flour, ½ cup at a time until you can no longer stir the dough with a spoon.

When a shaggy ball of dough forms that can no longer be stirred with a spoon, it’s time to turn the dough out onto a floured surface to knead.

Begin kneading in more all-purpose flour a little at a time. Knead for about five minutes, or until the dough no longer sticks to your hands, but is still pliable. I used about 1.5 cups all-purpose flour in total, but the total flour amount can vary depending on the type of flour used and the relative humidity in the room.

Place the kneaded dough back into the mixing bowl and cover it with a towel. Let the dough rise at room temperature for one hour, or until doubled in size.

Once doubled in size, punch the dough down to deflate. Remove the dough from the bowl and shape it into a log the same length as your bread pan.

Lightly coat a bread pan with olive oil then place the shaped dough inside. Let the bread rise for another hour, or until it has risen about two inches above the top of the bread pan.

Preheat the oven to 375ºF. Once the bread has risen, transfer the bread to the oven and bake for 30 minutes, or until the crust is deeply brown and sounds hollow when tapped.

After 30 minutes, remove the bread from the oven. Let it cool for just a few minutes to make it easier to handle, then carefully remove it from the bread pan to finish cooling.

Once cooled, slice and serve the bread, or store it for later!

More Bread Recipes

No-Knead Bread

$0.33 per loaf

No Knead English Muffin Bread

$0.71 recipe / $0.06 per slice

No-Knead Homemade Focaccia

$1.31 recipe / $0.11 serving

Easy Soda Bread

$0.66 recipe / $0.08 serving

The post Honey Wheat Bread appeared first on Budget Bytes.

This post is sponsored by ALDI. Ingredient prices and availability may vary. Visit ALDI on Facebook, Twitter, Pinterest, or Instagram.

Every year I like to work something new and unique into my Thanksgiving meal, and this year it’s going to be this Roasted Brussels Sprouts Salad. Whether you’re planning a big family gathering this year, or something more cozy and intimate, this Roasted Brussels Sprouts Salad will steal the show. This gorgeous mix of roasted Brussels Sprouts, sweet potatoes, pecans, goat cheese, and a tangy-sweet maple Dijon dressing is as gorgeous as it is delicious. And not only is it easy to make, but it was also super budget-friendly because I got all of the ingredients at ALDI—my favorite one-stop-shop for Thanksgiving. 🙌

Keep Your Thanksgiving Budget In Check

Putting together a Thanksgiving meal takes a lot of planning and, if you’re working with a tight budget, you’ve got to be extra careful to keep those costs in check. Thankfully, ALDI is coming through for us again this year! ALDI has hit the rewind button on over 50 classic Thanksgiving ingredients, reducing their prices to the lowest level since 2019. SCORE! So if you’re nostalgic for the grocery prices from a few years ago, get to your local ALDI store pronto! (P.S. You can also do delivery or curb-side pick-up, which is super handy during the busy holiday season!)

What’s in Roasted Brussels Sprouts Salad

And then the homemade vinaigrette is made with: Specially Selected 100% Pure Maple Syrup, Simply Nature Organic Apple Cider Vinegar, Burman’s Dijon Mustard, Simply Nature Organic Extra Virgin Olive Oil, Stonemill Garlic Powder, salt, and pepper. BOOM. So easy.

How Much Does THis Make?

This recipe makes about 5 cups of salad or about 4-6 regular dinner-sized servings. If you want to make a bigger batch for a larger Thanksgiving, simply double the recipe and roast the Brussels Sprouts and Sweet Potatoes on two baking sheets (one for each).

What Else Can I Add?

If you want to take this salad up a notch, you have a few great options. Try browning some bacon in a skillet and using the bacon grease to oil up the Brussels and sweet potatoes before roasting, then crumble the bacon over the salad at the end. You can also add dried cranberries for a little extra sweetness.

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Roasted Brussels Sprouts Salad

This cozy Roasted Brussels Sprouts Salad features roasted vegetables, toasted pecans, creamy goat cheese, and a tangy maple Dijon dressing.

Course Dinner, Side Dish

Cuisine American

Total Cost $7.20 recipe / $1.44 serving

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 5 1 cup each

Calories 366kcal

Author Beth – Budget Bytes

Equipment

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

Ingredients

Salad

• 1 lb. Brussels sprouts* $2.89
• 1 lb. sweet potatoes* $0.86
• 2 Tbsp extra virgin olive oil $0.26
• 1/8 tsp salt $0.01
• 1/8 tsp pepper $0.01
• 1/3 cup Southern Grove Chopped Pecans* $0.78
• 2 oz. goat cheese $1.00

Maple Dijon Vinaigrette

• 2 Tbsp maple syrup $0.64
• 2 Tbsp apple cider vinegar $0.15
• 1 tsp Dijon mustard $0.02
• 1/4 cup extra virgin olive oil $0.52
• 1/4 tsp garlic powder $0.02
• 1/4 tsp salt $0.02
• 1/4 tsp pepper $0.02

Instructions

• Preheat the oven to 400ºF. Wash the Brussels sprouts and cut them in half. Peel and dice the sweet potatoes into ¾-inch cubes.
• Line a large baking sheet with parchment, then add the Brussels sprouts to one side and the sweet potatoes to the other side. Drizzle olive oil over the vegetables and add a pinch of salt and pepper. Toss until the vegetables are coated in oil.
• Transfer the vegetables to the oven and roast for 20 minutes. Give the vegetables a good stir, keeping them each on their own side, then roast for an additional 10 minutes or until the Brussels sprouts are browned and the sweet potatoes are tender.
• While the vegetables are roasting, make the maple Dijon vinaigrette. Whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, garlic powder, salt, and pepper.
• Add the chopped pecans to a skillet and place over medium heat. Stir and cook the pecans for 2-3 minutes, or just until they begin to smell toasty, then remove them from the heat.
• Once the vegetables have finished roasting, transfer them to a large bowl and add the toasted nuts. Drizzle with half of the vinaigrette and toss to coat. Add more dressing to your liking.
• Crumble the goat cheese over the salad just before serving. Enjoy!

See how we calculate recipe costs here.

Notes

*Get special rewind prices on these ingredients at ALDI this Thanksgiving season, featuring the lowest prices since 2019! Prices listed are what I paid. The prices and ingredient availability may vary by location. 

Nutrition

Serving: 1cup | Calories: 366kcal | Carbohydrates: 33g | Protein: 7g | Fat: 24g | Sodium: 301mg | Fiber: 7g

How to Make Roasted Brussels Sprouts Salad – Step by Step Photos

Preheat the oven to 400ºF. Wash one pound of Brussels Sprouts and slice them in half.

Peel and dice one pound of sweet potatoes into ¾-inch cubes.

Place the prepared Brussels sprouts and sweet potatoes on a large sheet pan lined with parchment paper. Drizzle with 2 Tbsp olive oil and a pinch of salt and pepper. Toss each vegetable until well coated in oil, keeping the two vegetables separated on the sheet pan.

Make sure the vegetables are spread out in a single layer on the sheet pan. Transfer the sheet pan to the preheated 400ºF oven and roast for 20 minutes, then stir, and roast for an additional 10 minutes, or until the Brussels sprouts are nicely browned and the sweet potatoes are tender. If one vegetable reaches doneness before the other, simply scoop it off the sheet pan and continue roasting the other until it reaches your desired level of doneness.

While the vegetables are in the oven, prepare the maple Dijon vinaigrette. Whisk together 2 Tbsp maple syrup, 2 Tbsp apple cider vinegar, 1 tsp Dijon mustard, ¼ cup olive oil, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper. Set the dressing aside.

Add ⅓ cup chopped pecans to a skillet and heat over medium, stirring often, for about 2-3 minutes or until the pecans begin to smell toasty. Remove them from the heat as soon as you begin to smell the nutty aroma.

Once the sweet potatoes are tender and the Brussels sprouts are browned, remove them from the oven.

Add the roasted vegetables to a large bowl, then add the toasted pecans. Drizzle half of the dressing over top, then gently toss until everything is combined. Add more dressing to your liking.

Crumble about 2 oz. goat cheese over the salad just before serving. Enjoy!

The post Roasted Brussels Sprouts Salad appeared first on Budget Bytes.

When it comes to desserts, the easier, the better. Am I right? Well, if you’re looking for an effortless, absolute knockout sweet treat, you’ve found it in Monkey Bread. This buttery, caramelized, pull-apart cinnamon loaf can be made with a handful of ingredients and just a few minutes of work. Bonus: you’re supposed to eat it with your hands, so don’t worry about putting out any plates! It’s time to bring a new favorite to your table!

What Is Monkey Bread Made Of

In its simplest form, Monkey Bread is chopped biscuit dough baked in butter and cinnamon sugar. Think of it like a pillowy, pull-apart, caramelized cinnamon toast. But, you know, without the crunch. In other words: pure, unadulterated heaven.

Why Is It Called Monkey Bread?

Some say Monkey Bread got its name because its texture resembles the rind of an African fruit often eaten by monkeys. Others say it gets its name from how you eat it- by picking off a piece at a time- which looks like the grooming rituals of primates. I prefer the fruit story. I don’t want to think about monkeys picking fleas off each other. But you do you.

What Pans Can You Use For Monkey Bread

You can bake Monkey Bread in almost any oven-safe pan, but your choice of pan will definitely affect your results. The best option is a bundt pan because it allows hot air to circulate through the middle of the loaf and cooks the dense biscuit dough evenly. But a pie pan will also work, especially if you place a small, oven-safe ramekin in the middle to help the center of the loaf rise evenly.

What Do You Serve With Monkey Bread

Pair Monkey Bread with savory brunch dishes. Or serve it as a dessert with a strong cup of coffee, a floral tea, or a cold glass of milk. If you want something to break up the sweetness, serve it with salty fresh farmer’s cheese.

How To Store Leftovers

Keep any leftovers out of the fridge, as cool temperatures tend to harden and dry out the dough. Instead, store Monkey Bread at room temperature in an air-tight container. It will keep for a day or two. For more extended storage, freezing is your best bet. Portion it before freezing, as you only want to thaw it once. Wrap it in plastic, then aluminum, and then place it in a freezer-safe container. It should keep for about a month. Then warm it in a 250°F oven for about 20 minutes.

Print

Monkey Bread

If you're looking for an easy, absolute knockout dessert, try making the buttery, caramelized, pull-apart cinnamon loaf known as Monkey Bread.

Course Dessert

Cuisine American

Total Cost ($7.53 recipe / $0.63 serving)

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12 cups

Calories 509kcal

Author Monti – Budget Bytes

Ingredients

• 1 cup salted butter $2.40
• 1 cup brown sugar $0.45
• 1/3 cup heavy whipping cream $0.55
• 2 tsp cinnamon $0.04
• 1/2 tsp vanilla $0.36
• 2 cans biscuit dough, 16 oz each $3.38

Instructions

• Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored saucepan over medium heat. Add the butter and reserve the wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter. Using a light-colored pan will help you see the color change as the butter browns.
• Add the brown sugar to the pan.
• Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will form a caramel.
• Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.
• Whisk in the vanilla and the cinnamon.
• Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits.
• Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan.*
• Top the Monkey Bread with any remaining caramel.
• Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.
• Allow the loaf to cool before inverting it onto a serving dish.

See how we calculate recipe costs here.

Notes

*Please allow the caramel to cool so that you don’t burn yourself when dipping the biscuits into it. Don’t let it get cold, but don’t get your skin anywhere near hot caramel. 

Nutrition

Calories: 509kcal | Carbohydrates: 56g | Protein: 5g | Fat: 30g | Sodium: 854mg | Fiber: 1g

How to Make Monkey Bread – Step By Step Photos

Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored pan over medium heat and add the butter. Reserve the butter wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter.

Add the brown sugar to the pan.

Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will have formed a caramel.

Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.

Whisk in the vanilla and cinnamon.

Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits.

Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan. Please make sure the caramel has cooled so you do not burn yourself.

Top the Monkey Bread with any remaining caramel.

Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.

Allow the loaf to cool before inverting it onto a serving dish. Serve as a whole loaf, and let your loved ones go to town!

Other Easy Desserts

• Cinnamon Nut Swirl Mug Cake
• Lemon Blueberry Cream Cheese Galette
• Mango Coconut Jasmine Rice
• Easy Apple Crisp
• Mini Dark Chocolate Pecan Pies

The post Monkey Bread appeared first on Budget Bytes.

There’s nothing quite like this roasted chicken recipe. It gives you crispy skin bathed in butter and meat softly scented with lemon, garlic, and rosemary. There are unctuous potatoes and carrots that cook in chicken jus. It perfumes your entire household. And you can transform a single bird into meals that last for days on end. It truly is perfection.

How To Perfectly Roast Chicken

For the uninitiated, roasting a whole chicken can be intimidating. But it’s easier than you think. You just need to know a few tricks, and luckily you’ve got a friend that has them all up her sleeve. Ahem. It all comes down to is drying your chicken, using salt correctly, introducing fat to keep the breast meat moist, and using the cavity as a vehicle for flavor.

Why Should I Dry Chicken?

The first trick to perfectly roasting a chicken is thoroughly drying your bird. I know it sounds counterintuitive. Why would you take juices off a chicken you want to be juicy? Because it gives you the crispiest skin ever. It’s so crucial that some chefs go as far as drying their chicken with a hair dryer. You don’t have to go that far, but don’t skip this step. It sets you up beautifully for a dry brine.

What Is A Dry Brine?

Dry brining is the act of salting chicken (or any other meat) and letting it sit uncovered while the salt draws out the juices. The chicken then reabsorbs the now salted juices, which tenderize the meat and add deep flavors all the way to the bone. This is far superior to just salting the skin on the outside, which leaves you with a bland bird. You can dry brine for as little as an hour, but if you want real magic, dry brine your chicken overnight. Leave it uncovered in your fridge, on the bottom shelf, for at least 8 hours. Then it’s ready for a butter bath.

Why Do People Put Butter On Their Chicken?

You add fat to the chicken breast to keep it moist and then you spread it on the skin to crisp it. The best and tastiest way to do that is to rub your chicken down with softened butter. (Unless you save your bacon fat, in which case, you should definitely use that!). As the butter melts, it bastes the notoriously dry breast meat, which keeps it juicy while adding a huge wallop of flavor. It will also give you deeply golden, crispy skin. Now all you have to do is to level up your flavor game by stuffing the chicken cavity with aromatics.

Why Should I Stuff Chicken?

Leaving the chicken’s cavity empty is a missed opportunity to add flavor. Stuff the cavity with aromatics, like garlic and lemon. If you have fresh rosemary, put a sprig in there as well. (If you don’t, that’s OK. You can add dried rosemary to your butter.) As the chicken cooks, the garlic, lemon, and rosemary release their essences and perfume your entire bird, from the inside out. It will take your chicken over the top, which is exactly where you want it.

Should I Baste Chicken?

I know, I know. Every time you see someone cooking chicken on a TV show or commercial, there’s always a scene where they have the oven door wide open as they gingerly baste their chicken in its juices. Don’t believe the hype. (Said in my best Flavor Flav.) You don’t have to baste chicken to get juicy results. That’s what the dry brine was for—leaving the oven door open to baste lets all of the heat escape and ruins the roast.

How To Roast A Chicken Without A Roasting Pan

A roasting pan with a rack is ideal because you want enough space between the vegetables and the chicken for air to circulate around the chicken, to crisp it and cook it evenly. If you don’t own a roasting pan, you have loads of other choices. Use a cast iron skillet and nestle the bird on top of the veg. The skin on the back won’t be crispy, but it will still be delicious. In fact, you can roast in almost any low-walled oven-safe dish. For example, use a pie pan or a brownie tin. All that matters is that the sides of the pan don’t block the sides of the chicken. They need to be exposed to develop color and get crispy.

Don’t Waste The Drippings

You’ve now set the foundation for a perfectly roasted bird. But why stop there? As that chicken roasts and that butter melts, all of the drippings fall to the bottom of the pan. This is precisely why you fill the pan with carrots, onions, and potatoes. They soak up all that incredible juice and transform into intensely flavored, unctious bites.

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Roasted Chicken

This roasted chicken recipe gives you crispy skin bathed in butter and meat that's softly scented with lemon, garlic, and rosemary. There are also unctuous potatoes and carrots that cook in chicken jus. It's a must try!

Course Dinner, Lunch

Cuisine American

Total Cost $11.45 recipe / $1.15 serving

Prep Time 15 minutes

Cook Time 1 hour

Resting Time 1 hour

Total Time 2 hours 15 minutes

Servings 10 cups

Calories 291kcal

Author Monti – Budget Bytes

Equipment

• Meat Thermometer

Ingredients

• 1 whole chicken, 5 lbs $6.62
• 5 tsp kosher salt or coarse sea salt $0.20
• 8 Tbsp salted butter, softened $1.20
• 1 Tbsp dry rosemary $0.30
• 2 russet potatoes $0.98
• 1 onion $0.49
• 3 carrots $0.75
• 1 lemon $0.51
• 1 head of garlic $0.40

Instructions

• Place a rack in the center of your oven and preheat it to 425°F. Remove the chicken from its packaging.
• Remove the innards.
• Dry the chicken thoroughly inside and out with paper towels.
• Dry brine the chicken by rubbing salt on it, inside and out. Use 1 teaspoon of kosher salt or coarse sea salt per pound of meat. Or 1/2 teaspoon of fine sea salt or iodized salt per pound of meat. Let it rest uncovered in your fridge for at least an hour but preferably overnight.
• Chop the vegetables. Quarter an onion, slice the carrots, and quarter the potatoes. Add them to a roasting pan.
• Add the dried rosemary to the softened butter and mix thoroughly.
• Place the chicken on a rack over the vegetables and pat it dry again. Cover the chicken inside and out with butter. Work your way under the skin on the breast and add butter there too.
• Quarter a lemon and slice through the top of a bulb of garlic.
• Add the garlic and the lemon into the cavity of the chicken.
• Roast your chicken at 425°F until a meat thermometer inserted into the breast reads 160°F and inserted into the thigh it reads 170°F. Remove the chicken from the pan and place it on a serving platter. Let it rest for at least ten minutes before carving it.
• Stir the vegetables in the bottom of the pan to cover them with the chicken jus. Serve with slices of roasted chicken.
• Pull any leftover meat off the bones and store it in an air-tight container. Reserve the bones for chicken stock. Simply add them to a freezer-safe container and freeze them until you are ready to use them. Use the pulled chicken for other recipes.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 11g | Protein: 16g | Fat: 21g | Sodium: 334mg | Fiber: 1g

How to Roast a Chicken – Step by Step Photos

Place a rack in the center of your oven and preheat it to 425°F. Remove the chicken from its packaging.

Remove the innards. Reserve them for chicken stock.

Dry the chicken thoroughly inside and out with paper towels.

Dry brine the chicken by rubbing salt on it, inside and out. Use 1 teaspoon of kosher salt or coarse sea salt per pound of meat. Or 1/2 teaspoon of fine sea salt or iodized salt per pound of meat. Let it rest uncovered in your fridge for at least an hour but preferably overnight.

Place the chicken on a rack over the vegetables and pat it dry again. Cover the chicken inside and out with butter. Work your way under the skin on the breast and add butter there too.

Quarter a lemon and slice through the equator of a bulb of garlic.

Add the garlic and the lemon into the cavity of the chicken.

Roast your chicken at 425°F until a meat thermometer inserted into the breast reads 160°F and inserted into the thigh it reads 170°F. Remove the chicken from the pan and place it on a serving platter. Let it rest for at least ten minutes before carving it.

Stir the vegetables in the bottom of the pan to cover them with the chicken jus.

Pull any leftover meat off the bones and store it in an air-tight container. Reserve the bones for chicken stock. Simply add them to a freezer-safe container and freeze them until you are ready to use them. Use the pulled chicken for other recipes.

The post Roasted Chicken appeared first on Budget Bytes.

Sweet potatoes are one of my favorite budget buys and since we’re smack dab in the middle of sweet potato season, I thought It was time for a quick little tutorial on how to bake a sweet potato. Because once you start thinking outside the box with baked sweet potatoes, you’ll start to love them for their versatile and filling budget-friendly power!

When Are Sweet Potatoes in Season?

While you can usually find sweet potatoes in grocery stores year-round, they are in season during the fall and winter months and that’s when you’re likely to get the best prices. So when they drop down to a dollar or so per pound, it’s time to start baking those sweet potatoes!

How to Serve Baked Sweet Potatoes

Bake Your Sweet Potatoes Faster

The only downside to baked sweet potatoes is that they can take a while to bake. We’re talking 45-60 minutes, depending on the size of the sweet potato. And I don’t know about you, but on a busy weeknight, I’m not waiting an hour for a potato to bake. Luckily, there are shortcuts!

One of my favorite methods to make baking sweet potatoes faster is to cut the sweet potato in half length-wise. Rub oil (and maybe some spices) on the cut side, place it face down on a parchment-lined baking sheet and bake. Because they are half as thick, they take half as long to bake and it creates a deliciously caramelized surface on the cut side.

Another method is to par-cook the sweet potato in the microwave first. Simply prick the sweet potato all over with a fork, then microwave on high for 3-5 minutes. After microwaving, finish baking the sweet potato in the oven. Par-cooking in the microwave first will cut the baking time roughly in half!

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Baked Sweet Potatoes

Baked sweet potatoes are an easy and inexpensive way to bulk up any meal. Serve them as a side dish or as the base to your favorite meal!

Course Dinner, Side Dish

Cuisine American

Total Cost $3.22 recipe / $0.81 serving

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 4

Calories 329kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Parchment Paper

Ingredients

• 4 sweet potatoes (about ¾ lb. each) $2.97
• 4 tsp butter $0.20
• 1/2 tsp salt $0.02
• 1/2 tsp pepper $0.03

Instructions

• Preheat the oven to 400ºF. Wash the sweet potatoes, then dry with a towel. Prick the sweet potatoes several times with a fork (this allows steam to escape as they bake).
• Place the prepared sweet potatoes on a baking sheet lined with parchment paper or foil.
• Bake the sweet potatoes for 45 minutes, then test for doneness (a fork or knife should be able to pierce the potato with no resistance and you should see some of the juices bubbling out the holes). If the potatoes are not soft all the way through the center, bake for an additional 10 minutes and check again.
• After baking, let the sweet potatoes cool for 5 minutes. Slice the potatoes lengthwise, then mash lightly with a fork. Top with butter, salt, and pepper, then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1potato | Calories: 329kcal | Carbohydrates: 69g | Protein: 5g | Fat: 4g | Sodium: 510mg | Fiber: 10g

How to Make baked Sweet Potatoes – Step by Step Photos

Preheat the oven to 400ºF. Wash your sweet potatoes, then dry them with a towel. Prick the sweet potatoes several times with a fork. This allows for the steam to escape as they bake, preventing them from exploding in the oven.

Place the sweet potatoes on a parchment or foil-lined baking sheet. Sweet potatoes tend to ooze their sweet sugary juices while baking, which can make a mess of your baking sheet.

Bake the sweet potatoes for 45 minutes, then check for doneness. When the sweet potato is fully cooked, a knife or fork should be able to slide into the sweet potato without resistance. You can also check by shielding your hand with a towel and squeezing the sweet potato. It should be very soft. The skin will usually look wrinkled and you should see juices oozing out.

If not done, bake for an additional 10 minutes and check again. The total bake time will vary depending on the size of the sweet potato.

Let the sweet potatoes cool for 5 minutes, then slice them open down the center.

I like to mash the insides a bit with a fork before topping.

Top with butter, salt, and pepper, or your favorite toppings! Enjoy warm, or refrigerate for later. Baked sweet potatoes are awesome for meal prep!

What’s your favorite topping for sweet potatoes? Let us know in the comments below!

More Delicious Sweet Potato Recipes

Turkey Chili Smothered Sweet Potatoes

$9.26 recipe / $2.32 serving

Chorizo and Sweet Potato Enchiladas

$8.93 recipe / $2.23 serving

Maple Brown Butter Mashed Sweet Potatoes

$5.71 recipe / $0.95 serving

Sweet Potato Casserole Baked Oatmeal

$5.14 recipe / $0.86 serving

The post Baked Sweet Potatoes appeared first on Budget Bytes.

Confession: I’ve been spending way too much on sushi lately. But I don’t have the skill to make beautifully rolled sushi at home. So when that sushi craving hits, I just whip up an easy sushi bowl instead. It’s got all of the components of California roll piled into a bowl instead. They’re not fancy, for sure, but they’ll crush that sushi craving without leaving you $30 in the hole.

What is in a Sushi Bowl?

I kept this sushi bowl as simple as possible to keep the price low and to make it easy to prepare, but they’re very customizable! My sushi bowls had seasoned sushi rice, a few crunchy vegetables (carrot and cucumber), nori (seaweed), and crab stick. You can jazz these sushi bowls up and make them fancier as your budget allows.

For Best Results, use short grain rice

Using short grain rice is really important for getting that classic sushi flavor and texture. Those little grains have a high starch content and a very different texture than long grain white rice. Packaged “sushi rice” carries a hefty price tag at regular grocery stores and can be quite expensive, so I suggest checking bulk bins, or better yet making a special trip to an Asian grocer.

Another option is to use Calrose rice, which is fairly common in U.S. grocery stores. Calrose is a medium grain starchy rice grown in California that still works really well for sushi bowls.

What is Imitation Crab?

Imitation crab is what you’ll find in California rolls and a lot of other Americanized sushi. It’s real white fish that has been shaped and flavored to resemble crab meat, but at a much lower price. You can usually find it in stick form, chunks, or flaked. It’s pretty tasty, IMHO, and very affordable!

Seaweed options

Adding a bit of nori (dried seaweed) really goes a long way toward making this bowl taste like real sushi. Luckily, “nori snacks” have become really popular the last few years. They are just smaller single-serving-sized packages of nori rather than the larger packs you’d typically use to roll a lot of sushi. I sliced up a few small squares of nori snack for each bowl and, boom! Done.

How to Store Sushi Bowls

These sushi bowls work really well for meal prep and stay good in the refrigerator for about four days. You definitely want to cool the rice as quickly as possible after cooking and before packing your sushi bowls so that the warm rice doesn’t wilt the vegetables. So after seasoning the rice, spread it out on a baking sheet or in a casserole dish then refrigerate until cooled before packing the sushi bowls into meal prep containers.

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Sushi Bowls

Sushi Bowls are a fast, easy, and inexpensive alternative to your favorite sushi bar. Get your sushi fix without spending a fortune. 

Course Dinner, Lunch, Main Course

Cuisine American, Asian

Total Cost $8.82 recipe / $2.21 serving

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Calories 642kcal

Author Beth – Budget Bytes

Ingredients

SUSHI RICE

• 2 cups short grain white rice $1.36
• 2 cups water $0.00
• 2 Tbsp rice vinegar $0.27
• 2 Tbsp sugar $0.02
• 1 tsp salt $0.05

TOPPINGS

• 8 oz imitation crab $2.99
• 1 carrot $0.19
• 1 cucumber $0.59
• 1 avocado $1.50
• 1 pack nori snack $1.15
• 1 Tbsp sesame seeds $0.18

SRIRACHA MAYO (optional)

• 4 Tbsp mayonnaise $0.30
• 2 Tbsp sriracha $0.22

Instructions

• Place the uncooked short grain rice in a medium sauce pot. Rinse the rice well and drain off as much water as possible.
• Add 2 cups of fresh water, place a lid on the pot, and bring to a boil over high heat. Once boiling, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 10 additional minutes.
• To prepare the sushi rice dressing, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar is dissolved. If needed, microwave for 15-30 seconds to help the sugar dissolve.
• While the rice is cooking, prepare the toppings. Shred or chop the imitation crab, shred or julienne the carrot, slice the avocado, slice the cucumber, and break the nori snacks into smaller pieces. Stir together the mayonnaise and sriracha in a small bowl.
• When the rice is finished cooking, sprinkle about 1/4 of the vinegar dressing over the rice, then gently fold or stir the rice to combine. Repeat the process until all of the vinegar dressing has been incorporated into the rice.
• To build your sushi bowls, place about 1 cup of the seasoned sushi rice in a bowl, then top with crab stick, carrot, cucumber, avocado, a few pieces of nori, a pinch of sesame seeds, and a drizzle of the sriracha mayo.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1Bowl | Calories: 642kcal | Carbohydrates: 103g | Protein: 12g | Fat: 20g | Sodium: 1185mg | Fiber: 8g

How to Make Sushi Bowls – Step by Step Photos

Place 2 cups of the uncooked rice in a medium sauce pot. Rinse the rice well and drain off as much of the excess water as possible. Add 2 cups fresh water, place a lid on the pot, then bring the water up to a boil over high heat. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes (make sure it’s simmering the whole time). After 15 minutes, turn the heat off and let the rice rest, lid in place, for an additional five minutes. 

While the rice is cooking, mix up the rice seasoning. This seasoning gives the rice its characteristic sushi flavor and glossy appearance. Combine 2 Tbsp rice vinegar, 2 Tbsp white sugar, and 1 tsp salt. Stir until the sugar is fully dissolved. If needed, microwave the mixture for 15-30 seconds to help dissolve the sugar.

Sprinkle about 1/4 of the vinegar seasoning over the rice. Gently fold or stir the rice to distribute the dressing. Repeat this process until all of the dressing has been incorporated and the rice appears slightly glossy. Make sure not gently fold, rather than stir, the rice to prevent it from becoming mushy.

While the rice is cooking, prepare the rest of the sushi bowl toppings. Shred one carrot (use a large-holed cheese grater), chop one cucumber, slice one avocado and chop or break up 8oz. of imitation crab into small pieces.

Imitation crab is basically just white fish that has been shaped and flavored to resemble crab. You can usually find this in the seafood department or frozen seafood department of the grocery store. Nori snacks can usually be found in the International aisle of larger grocery stores. They’re usually around $2 per pack and contain several squares each!

Prepare a little sriracha mayo to go on the sushi bowls… Simply stir together 4 Tbsp mayo and 2 Tbsp sriracha. NOM.

Finally build your sushi bowls by adding about 1 cup of the seasoned sushi rice, then topping with some of imitation crab, sliced avocado, shredded carrot, sliced cucumbers, a few pieces of nori, a sprinkle of sesame seeds, and a delicious drizzle of sriracha mayo.

Seriously, SO GOOD.

Bonus: sushi bowls are a little harder to pick up with chopsticks than rolled sushi, so you can’t inhale them quite as quickly. Take time and savor that flavor. ;)

More Easy Bowl Meals

Cottage Cheese Crab Bowl

$1.21 each

Bún Chả (Vietnamese Meatballs)

$16.30 recipe / $4.07 serving

Teriyaki Meatball Bowls

$8.86 recipe / $2.22 serving

Spicy Tuna Guacamole Bowls

$8.05 recipe / $2.01 serving

The post Sushi Bowls appeared first on Budget Bytes.

I’m really excited about this Dollar Store Dinner. When I tell you I GOBBLED this down while taking the photographs, that would be an understatement. 😅 Quesadillas are one of my favorite easy meals, so I was really excited to see the ingredients needed to make these awesome Bean Quesadillas at the dollar store. I added a side of seasoned rice pilaf that I fancied up with a can of Rotel, and dinner was done! Seven ingredients, $8.75 total, four servings. 🙌

What’s in This Meal?

This meal consists of really simple bean quesadillas that are filled with a mix of beans, vegetables, cheese, and a little seasoning, then cooked until crispy in a skillet. I added a packet of Spanish rice as a side dish and incorporated a can of Rotel (diced tomatoes with green chiles) to make the rice a little more interesting.

And we still had a couple of leftover tortillas and tons of seasoning blend to use in future meals!

What Kind of Seasoning to Use for Quesadillas

Normally I would have bought a taco seasoning packet for quesadillas, but the seasoning packets are only enough for one recipe and they are the same price as this huge bottle of Bayou Blend seasoning. While the Bayou Blend isn’t southwest flavored, it has a wonderfully smoky-spicy flavor that I think still goes great with the beans, cheese, and vegetables. So it was definitely a better bang for my buck (or buck twenty-five). If you do use taco seasoning instead, you may need to add a little salt to the quesadilla filling if your taco seasoning does not contain salt.

What Else Can I Add?

If you have access to more ingredients I’d definitely add some sour cream and/or salsa for dipping! And maybe some green onions to top the Spanish rice. You could also dice up some cooked chicken and add that into the quesadilla filling.

No Dollar store, No Problem.

This recipe was crafted using the limited ingredients available at a dollar store for those who only have access to groceries this way, but you can make the same or similar recipes using ingredients from regular grocery stores, and oftentimes for a lower price. This meal was actually inspired by two of our other recipes: Hearty Black Bean Quesadillas and Tomato Rice. So you can check those out if you want a more “from scratch” approach.

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Bean Quesadillas and Spanish Rice

These easy bean quesadillas and a side of Spanish rice are made using only ingredients from the dollar store for an easy and affordable meal

Course Dinner, Main Course

Cuisine Southwest

Total Cost $8.75 recipe / $2.19 serving

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 2 quesadillas and 1 cup rice

Calories 599kcal

Author Beth – Budget Bytes

Ingredients

• 12 oz. Santa Fe Blend frozen vegetables $1.25
• 1 15oz. can pinto beans $1.25
• 4 oz. cheddar cheese $1.25
• 1.5 tsp Bayou Blend seasoning* $1.25
• 8 flour tortillas $1.25
• 1 5.6oz. pkg Spanish rice $1.25
• 1 10oz. can Rotel (diced tomatoes with chiles) $1.25

Instructions

• Thaw the frozen vegetables and drain them well. Rinse and drain the pinto beans. Shred the cheddar cheese.
• Add the thawed vegetables, pinto beans, shredded cheese, and 1.5 tsp seasoning blend to a large bowl and stir to combine. Taste and adjust the seasoning or salt to your liking. Set the quesadilla filling aside.
• Drain the liquid from the can of Rotel into a liquid measuring cup, then add water until you have 2 cups liquid total (or the recommended amount on the package of rice).
• Add the rice packet, drained tomatoes, and measured liquid to a saucepot. Stir to combine. Place a lid on top and bring it up to a boil over high heat. Once boiling, turn the heat down to medium-low and simmer for 7 minutes (or follow the instructions on the packet). After 7 minutes, turn the heat off and set the rice aside.
• While the rice is cooking, divide the quesadilla filling between 8 tortillas (a scant ½ cup each), spreading it over one half of the tortilla, then folding it closed.
• Cook the filled quesadillas in a skillet over medium heat until the cheese is melted on the inside and the tortillas are crispy on the outside (I do not use oil, but you can if you prefer).
• Slice the quesadillas in half or into thirds. Fluff the Spanish rice. Serve the quesadillas and rice together and enjoy!

See how we calculate recipe costs here.

Notes

*You can use taco seasoning instead, but you may need to add salt if your taco seasoning does not contain any.

Nutrition

Serving: 1serving | Calories: 599kcal | Carbohydrates: 92g | Protein: 24g | Fat: 16g | Sodium: 1347mg | Fiber: 13g

How to Make Bean Quesadillas – Step by Step Photos

Here are the items we bought at the dollar store to make this meal: flour tortillas, Santa Fe blend frozen vegetables, pinto beans, Rotel, cheddar cheese, Bayou Blend seasoning, and a Spanish rice packet.

Thaw the 12 oz. bag of frozen vegetables first so you can drain off the excess water. You don’t want soggy quesadillas! I just microwaved mine for a minute or two, stirring occasionally, until they were fully thawed, then drained them really well.

Rinse and drain one 15oz. can of pinto beans. Shred 4oz. cheddar cheese. Add the beans, cheese, and 1.5 tsp Bayou seasoning (or taco seasoning – you may need salt if your taco seasoning doesn’t contain any).

Stir everything together, then taste the filling and adjust the seasoning or salt to your liking. Set the quesadilla filling aside.

It’s time to start cooking the Spanish rice. The directions on the packet said to add 2 cups of water, but I wanted to add Rotel tomatoes to the mix. So I drained the juices from the can into a measuring cup, then added enough water until it reached the 2 cups of liquid suggested on the packet.

Add the contents of the Spanish rice packet into a saucepot. Add the drained tomatoes and 2 cups of liquid (juices from the Rotel + water). Stir everything to combine, place a lid on top, then bring it up to a boil. When it reaches a boil, turn it down to medium-low and simmer for about 7 minutes. After 7 minutes, turn the heat off and set it aside.

While the rice is cooking, fill the quesadillas. I had just under 4 cups of the filling, so I filled 8 tortillas with a scant ½ cup of the filling. Spread the filling over one side, then fold them closed.

Cook the quesadillas in a skillet over medium heat until the cheese is melted on the inside and the tortilla is brown and crispy on the outside. I did not use oil in the skillet, but you can if you prefer a more fried effect.

Slice the quesadillas into two or three pieces each. I like to use a pizza cutter for this, but a large knife works well, too!

Fluff the Spanish rice with a fork.

Serve your cheesy bean quesadillas and Spanish rice and enjoy!

More Dollar Store Dinners

Try these other easy Dollar Store Dinners or view all Dollar Store Dinners here.

Dollar Store Dinners – Sausage and Rice

Dollar Store Dinners – Pea Soup

Dollar Store Dinners – Bean Quesadillas

The post Dollar Store Dinners – Bean Quesadillas appeared first on Budget Bytes.

You might be asking yourself, “Why on earth would I bake spaghetti??” Well, the same reason you’d want to bake ziti or any other pasta casserole. Baking spaghetti in the oven lets the spaghetti soak up flavor from the sauce and when you add in a layer of gooey melted cheese, you get an absolutely delicious and comforting casserole. It’s worth the extra 30 minutes. Promise.

What’s in Baked Spaghetti

This super simple baked spaghetti casserole has three main components: spaghetti (of course), meat sauce, and cheese. What more do you really need?

I made a really easy homemade meat sauce for this casserole, but if you’re short on time you can absolutely substitute a jar of store-bought pasta sauce. And if you want more meat in your meat sauce and have room in your budget, you can double up on the sausage and use a whole pound.

Can You Sub Ground Beef?

If you prefer ground beef in your meat sauce as opposed to Italian sausage, just make sure to double up on the herbs and spices that you add to the sauce. Italian sausage is packed with a lot of spices that bring tons of flavor to the sauce, so you’ll be missing that if you substitute it with plain ground beef.

What Else Can I Add?

There is so much room for customization with this recipe. You could add sautéed mushrooms, chopped spinach, olives, or maybe even some sautéed zucchini to add extra vegetables.

If you want to make it extra cheesy, try adding in some crumbled feta or maybe extra mozzarella to the cheese layer. I wanted to keep mine budget-friendly, so I went kind of light on the cheese and sausage this time around.

What to Serve with Baked Spaghetti

Homemade Garlic Bread is awesome with baked spaghetti, but if you want some vegetables on the side I would go with something like Oven Roasted Frozen Broccoli or a simple side salad.

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Baked Spaghetti with Sausage

Baked spaghetti is a warm and comforting pasta casserole. As the pasta bakes, flavor infuses into the spaghetti, making it even more flavorful.

Course Dinner, Main Course

Cuisine American

Total Cost $8.95 recipe / $1.49 serving

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Servings 6

Calories 534kcal

Author Beth – Budget Bytes

Ingredients

• 1 yellow onion $0.42
• 3 cloves garlic $0.24
• 1 Tbsp olive oil $0.16
• 1/2 lb. Italian Sausage $3.00
• 3 oz. tomato paste $0.45
• 1 28oz. can crushed tomatoes $0.85
• 1/2 tsp Italian seasoning $0.10
• 1/2 tsp salt $0.02
• 1/2 cup water $0.00
• 12 oz. spaghetti $1.00
• 1 cup small curd cottage cheese $0.93
• 1/4 cup grated Parmesan $0.50
• 1/4 tsp freshly cracked black pepper $0.02
• 1 cup shredded mozzarella $1.25
• 1 Tbsp chopped parsley (optional garnish) $0.05

Instructions

• Dice the onion and mince the garlic.
• Add the olive oil to a large skillet and heat over medium. Add the Italian sausage and cook until browned.
• Add the chopped onion and minced garlic to the skillet and continue to stir and cook until the onions are soft and translucent.
• Add the tomato paste, crushed tomatoes, Italian seasoning, salt, and water. Stir to combine, then allow the sauce to come up to a simmer. Reduce the heat to medium-low and let the sauce simmer while you cook the pasta.
• Preheat the oven to 350 degrees. Add ½ Tbsp salt to a large pot of water and bring it to a boil over high heat. Add the spaghetti and continue to boil until the pasta is tender, but not fully cooked. Drain the pasta in a colander.
• Add the drained pasta to the sauce and stir to combine.
• Combine the cottage cheese, Parmesan, and pepper in a bowl.
• Lightly grease an 8×11" casserole dish. Layer in half of the spaghetti and sauce, then top with the cottage cheese mixture. Add the second half of the spaghetti and sauce, then top with the shredded mozzarella.
• Cover the dish with foil then bake the spaghetti for 30 minutes. Top the spaghetti with chopped parsley, if desired. Slice into six pieces, then serve!

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 534kcal | Carbohydrates: 59g | Protein: 25g | Fat: 22g | Sodium: 1063mg | Fiber: 5g

How to Make Baked Spaghetti – Step By Step Photos

Dice one yellow onion and mince four cloves of garlic.

Heat 1 Tbsp olive oil in a large skillet over medium. Once hot, add ½ lb. Italian sausage and cook until browned.

Add the diced onion and minced garlic, and continue to cook and stir for a few more minutes, or until the onions are soft and translucent.

Add one 28oz. can of crushed tomatoes, 3oz. tomato paste, ½ tsp Italian seasoning, ½ tsp salt, and ½ cup water to the skillet.

Stir the sauce until everything is well combined and then let the sauce simmer while you make the pasta. Also, begin to preheat the oven to 350ºF.

Boil 12 ounces of spaghetti until it is just barely undercooked (it will cook more as it bakes). Drain the spaghetti in a colander.

While the pasta is cooking, prepare the cheese layer. Stir together 1 cup small curd cottage cheese, ¼ cup grated Parmesan, and ¼ tsp pepper.

Stir the drained spaghetti into the simmered meat sauce.

Lightly grease one 8×11-inch (or 2 liter) casserole dish. Layer in half of the spaghetti and meat sauce, then top with the cheese mixture.

Add the second half of the spaghetti and meat sauce, then top with 1 cup of shredded mozzarella.

Cover the casserole dish with foil then bake in the preheated 350ºF oven for 30 minutes, or until the cheese is melted and the sauce is bubbly around the edges.

Let the pasta cool for about 5 minutes, then slice into six pieces and serve. You can top with chopped parsley garnish for visual effect, but it’s not needed for flavor.

The post Baked Spaghetti appeared first on Budget Bytes.

Lightly scented with warming pumpkin spice and moist throughout, this old-fashioned pumpkin bread comes together in minutes with just a handful of ingredients. Bonus: the recipe makes enough for two loaves, so you can have it for breakfast, lunch, dinner, dessert, and a snack. (If you have self-control around baked goods, I’m in desperate need of a tutorial.)

How To Make Tender Pumpkin Bread

For a crumb that’s as tender as a love song, don’t overmix. Mixing develops gluten, the protein strands that help give your bread structure. The more you mix, the more gluten you develop, and the tougher your bread becomes.

How you combine your ingredients is also important. Mix the wet ingredients and dry ingredients in separate bowls, and then add the dry on top of the wet. Finally, fold the dry ingredients into the wet just until a batter forms. Don’t worry about lumps. Just don’t overmix.

What Else Can I Add?

This recipe is jam-packed with flavor, but it is bare bones. Add deeper flavors by substituting the water in the recipe for orange juice or apple juice. If you want to add a little texture, try mixing in a 1/2 cup of the following:

• Pumpkin Seeds
• Raisins
• Chopped dehydrated apples
• Chocolate chips (dark, milk, or white)
• Chopped walnuts or pecans
• Orange Zest (not a third cup, just two tablespoons)

How Can I Tell When My Pumpkin Bread Is Done?

Making a quick bread with a dense batter can be a little nerve-wracking. It can rise beautifully and look like it’s ready to serve. Then as soon as you slice into it, you find it’s underbaked. To prevent that kind of crippling letdown (I take pumpkin bread very seriously, ok?), follow these tips:

• Place a rack in the center of your oven, so air can circulate around your pan, and bake your loaf evenly.
• Use an oven thermometer to ensure you’re baking at the required 350°.
• Don’t open your oven door during the bake. Opening it for even twenty seconds can cause temperatures to drop by up to 50 degrees.

To test if your loaf is done, remove it quickly from the oven and place it lightly on a heat-proof surface. Touch the top of the loaf. If the surface has a springiness to it, insert a butter knife through one of the cracks in the crust. When the knife hits the bottom of the pan, remove it and look at the blade. Is there wet batter stuck to it? Put your bread back in the oven. If it comes out clean with just a whisper of moisture, it’s ready to go.

What If I Don’t Have A Loaf Pan?

No worries! Use what you have, but be mindful that the type of pan you use will affect the baking time. You’ll need to rely on visual cues and the trusty butter knife trick. Whichever pan you use, make sure you don’t overfill it. Your bread needs room to rise. ( I feel like there’s a life lesson in there somewhere.)

How To Store Pumpkin Bread

If you have leftovers, wrap them tightly in foil, plastic, or beeswax and store them in an air-tight container at room temperature. They’ll keep up to 2 days. To store your pumpkin bread for up to 2 weeks, freeze it. First, let it cool completely, wrap it in plastic, then in foil, and place it inside an air-tight freezer-safe container.

What To Serve With Pumpkin Bread

• Autumn Kale And Sweet Potato Salad
• Skillet Chicken With Orzo And Olives
• Skillet Meatballs And Marinara

Print

Pumpkin Bread

Lightly scented with warming pumpkin spice, this old-fashioned pumpkin bread comes together in minutes with just a few ingredients.

Course Breakfast, Dessert, Dinner, Lunch, Snack

Cuisine American

Total Cost $5.94 recipe / $0.37 serving)

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 16 slices

Calories 321kcal

Author Monti – Budget Bytes

Ingredients

• 15 oz pumpkin puree $1.99
• 2 cups sugar* $0.78
• 2/3 cup oil $0.53
• 4 eggs $1.10
• 1 tsp vanilla $0.72
• 2/3 cup water $0.00
• 4 cups sifted flour $0.49
• 1/2 tsp baking powder $0.08
• 1 tsp baking soda $0.02
• 2 tsp salt $0.08
• 2 tsp pumpkin spice $0.10
• 1 tsp butter, for greasing $0.05

Instructions

• Place a rack in the middle of your oven and preheat it to 350°F. Grease 2 loaf pans with butter. In a medium bowl, mix the sifted flour, baking powder, baking soda, salt, and pumpkin spice.
• In a large bowl, mix the pumpkin puree, sugar, oil, eggs, vanilla, and water.
• Add the dry ingredients on top of the wet ingredients.
• Mix the dry ingredients lightly into the wet, just until a batter forms. Small lumps are ok.
• Split the batter between the two greased loaf pans and smooth the top.
• Bake for about an hour, or until a knife inserted into the crack in the loaf's top crust hits the bottom of the pan and comes out clean.

See how we calculate recipe costs here.

Notes

*While sugar is technically a dry ingredient, in some types of batters (like cake and quick bread batters), it is treated as a wet ingredient.  Dissolving the sugar in the wet ingredients helps to weaken gluten-forming proteins, so you don’t get chewy pumpkin bread. 

Nutrition

Serving: 1slice | Calories: 321kcal | Carbohydrates: 51g | Protein: 5g | Fat: 11g | Sodium: 393mg | Fiber: 2g

How to Make PumPkin Bread – Step by Step Photos

In a large bowl, mix pumpkin puree, sugar, oil, eggs, vanilla, and water.

Add the dry ingredients on top of the wet ingredients.

Mix the dry ingredients lightly into the wet, just until a batter forms. 

Split the batter between the two greased loaf pans and smooth the top.

Bake for about an hour, or until a knife inserted into the crack in the loaf’s top crust hits the bottom of the pan and comes out clean. Allow the loaf to cool before taking it out of the loaf pan. Slice it up and enjoy!

Other Easy Quick Breads

• Hot Honey Cornbread
• Yogurt Banana Bread
• Homemade Blueberry Muffins
• Sweet Potato Biscuits
• Strawberry White Chocolate Scones

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