What if I told you that you don’t need to buy a fancy appliance to make your own homemade ice cream?? Not only is this simple homemade ice cream delicious, but you can make so many different flavors and it’s just a super fun summer project. This year we took advantage of some of the season’s fresh strawberries to make this dangerously delicious, no-churn strawberry ice cream, and it might be my favorite flavor yet. So make sure to bookmark this recipe for this weekend. You’ll be so happy to have some homemade ice cream stashed away in your freezer later. ;)

What Does No-Churn Mean?

No-churn simply means you don’t need an ice cream maker to make this INSANELY easy dessert. The ice cream base doesn’t need to be continuously stirred as it freezes to stay soft and fluffy, and you don’t need to stand over a stove gently simmering and stirring eggs, cream, and sugar into a smooth custard. Halleloo! Whipping the ingredients together before freezing helps keep the ice crystals small and the ice cream smooth and delicious.

With just five ingredients and a hand mixer, this recipe will give you delectable, velvety results. This ice cream is so good I make a double batch because I know that despite my best efforts, I will devour most of it in one sitting.

How Do You Flavor Ice Cream?

There are two ways to flavor your no-churn ice cream. You can flavor the ice cream base or you can swirl flavorful ingredients into the whipped ice cream just before freezing. To keep this recipe simple, we flavored the base with just a touch of vanilla, then swirled in strawberries and strawberry syrup just before freezing.

If you don’t have fresh strawberries or don’t want to make your own strawberry syrup, you can swirl in a little thinned-out strawberry jam. Simply loosen up the strawberry jam by stirring in a little warm water until it is just loose enough to run off a spoon. Then swirl it in as we did with the strawberry syrup below.

What Keeps No-Churn Ice Cream Soft?

Ice cream made in an ice cream maker is slowly churned as it freezes, which incorporates air into the mixture and keeps the ice crystals really small as they form. With no-churn ice cream, the mixture is whipped before freezing to incorporate the air, and the high fat and sugar content of the base helps prevent large ice crystals from forming as it freezes. It’s so incredibly easy and the results are so fantastic, you’ll be glad you didn’t drop $$$ on that ice cream machine.

No-Churn Strawberry Ice Cream

Looking for an easy, budget-friendly, dessert to help beat the summer heat? This delicious no-churn strawberry ice cream recipe is a winner!

Course Dessert

Cuisine American

Total Cost $6.60 recipe / $0.94 serving

Prep Time 10 minutes

Cook Time 10 minutes

Freeze Time 8 hours

Total Time 8 hours 20 minutes

Servings 7 1 cup each

Calories 471kcal

Author Beth – Budget Bytes

Ingredients

Strawberry Syrup

• 1 lb. fresh strawberries, divided $1.99
• 1/3 cup sugar (granulated) $0.05
• 1/8 tsp vanilla extract $0.06
• 1 pinch salt $0.01

Ice Cream Base

• 1 14oz. can sweetened condensed milk $1.59
• 1 pint heavy whipping cream $2.39
• 1 tsp vanilla extract $0.50
• 1 pinch salt $0.01

Instructions

• Make the strawberry syrup first. Wash the strawberries and remove the green tops. Dice the strawberries into ¼-inch pieces. Reserve half of the chopped strawberries to fold into the ice cream later.
• Add the other half of the diced strawberries to a sauce pot with the sugar. Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot.
• Let the strawberries simmer in the syrup, stirring occasionally until they break down and lose their shape and the syrup has thickened slightly. You'll know it's ready when you drag a wooden spoon across the bottom center of the pot and the syrup stays parted for a few seconds. Remove the syrup from the heat and stir in the vanilla and salt. Set the strawberry syrup aside to cool.
• While the syrup is cooling, prepare the ice cream base. Add the sweetened condensed milk, heavy whipping cream, vanilla extract, and salt to a bowl. Use a hand mixer to whip the mixture until it is light and fluffy, and has formed soft peaks.
• Fold the reserved chopped fresh strawberries into the ice cream base. Transfer the whipped ice cream base to a freezer-safe container. Drizzle the cooled strawberry syrup over the ice cream and gently swirl it into the mixture.
• Cover the ice cream and freeze for eight hours before scooping and serving.

Nutrition

Serving: 1cup | Calories: 471kcal | Carbohydrates: 47g | Protein: 7g | Fat: 30g | Sodium: 102mg | Fiber: 1g

How to Make Strawberry Ice Cream – Step by Step Photos

Make the strawberry syrup first. Wash the strawberries and remove the green tops from one pound of strawberries. Dice the strawberries into ¼-inch pieces. Reserve half of the chopped strawberries to fold into the ice cream later.

Add the other half of the diced strawberries to a sauce pot with ⅓ cup sugar.

Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot and the mixture comes up to a simmer.

Let the strawberries simmer in the syrup, stirring occasionally until they break down and lose their shape, and the syrup has thickened slightly. You’ll know it’s ready when you drag a wooden spoon across the bottom center of the pot and the syrup stays parted for a few seconds. Remove the syrup from the heat and stir in the vanilla and salt. Set the strawberry syrup aside to cool.

While the syrup is cooling, prepare the ice cream base. Add one 14oz. can of sweetened condensed milk, one pint of heavy whipping cream, 1 tsp vanilla extract, and a pinch of salt to a bowl.

Use a hand mixer to whip the mixture until it is light and fluffy, and has formed soft peaks (when you lift the beaters out of the mixture it will form a gentle peak that slumps over to the side).

Fold the reserved chopped fresh strawberries into the ice cream base.

Transfer the whipped ice cream base to a freezer-safe container.

Spoon the cooled strawberry syrup over the ice cream and gently swirl it into the mixture. Don’t over mix it! :)

Cover the ice cream and freeze for eight hours before scooping and serving.

The post No-Churn Strawberry Ice Cream appeared first on Budget Bytes.

When it’s WAY too hot in the kitchen, fill up and stay cool with these easy-to-make, no-cook, loaded hummus pitas. Though this summer recipe is Mediterranean-inspired, pita bread and hummus are a blank canvas. So if you have any leftover veggies in the fridge, add them to the mix to create a delicious lunch in a snap!

Do I have to use pita bread?

No, you don’t HAVE TO use pita. Naan is a great substitute. In fact, any sturdy sliced bread you have on hand will work great. This is also a great recipe to use up the last of those tortillas you’ve had hanging out in the back of the fridge for the last three weeks. (Is that just me?) The key is to use bread you don’t have to toast. Though if you WANT TO toast your bread, go for it. You can warm up a pita (or naan or tortillas) on the stove, in a dry pan over medium heat, or in a 350-degree preheated oven.

Do I have to use hummus?

For the ultimate convenience, reach for creamy store-bought hummus. Or if that’s not in your budget, you can always make your own. I’ve got some great hummus recipes that will only take you five minutes to whip up. If you’re not a hummus fan, try Greek yogurt or mashed avocado.

What else can I add to Loaded Hummus Pitas?

This recipe is endlessly customizable, which is music to my ears when it’s close to the end of the week and I’m trying to use up leftover odds and ends. Do you have some greens left over from yesterday’s salad? Use them! Do you still have some of the sliced radishes and raw diced onions from a take-out taco adventure? Go for it! Also try adding:

• Roasted summer vegetables
• Chopped cauliflower florets
• Chopped broccoli florets
• Sliced, pitted olives
• Sliced radish
• Sliced sweet peppers
• Pickled onions
• Artichoke hearts
• Shredded carrots
• Asparagus ends
• Chopped cold cuts

Loaded Hummus Pitas

Loaded hummus pitas are a quick and easy no-cook meal for summer, and a great way to use up leftovers in the fridge.

Course Lunch

Cuisine Mediterranean

Total Cost $7.70 recipe / $1.93 each

Prep Time 20 minutes

Total Time 20 minutes

Servings 4 pitas

Calories 345kcal

Author Monti – Budget Bytes

Ingredients

• 1/2 cucumber $0.53
• 1 cup grape tomatoes $1.08
• 1/4 red onion $0.09
• 8 kalamata olives $0.75
• 1 Tbsp chopped parsley $0.10
• 2 oz. feta, crumbled $0.82
• 4 pitas $1.99
• 1 cup hummus $2.20
• 2 tsp olive oil $0.11
• 1 pinch salt $0.01
• 1 pinch pepper $0.01

Instructions

• Dice the cucumber into small ¼-inch pieces. Slice the grape tomatoes in half. Dice the red onion. Roughly chop the parsley and crumble the feta.
• To assemble the pitas, spread ¼ cup hummus over the surface of each pita. Top with cucumber, tomato, red onion, and a pinch of salt and pepper. Finish with a little crumbled feta, chopped parsley, and a light drizzle of olive oil.

Nutrition

Serving: 1pita | Calories: 345kcal | Carbohydrates: 46g | Protein: 13g | Fat: 13g | Sodium: 814mg | Fiber: 6g

How to Make Loaded Hummus Pitas – Step by Step Photos

For this recipe, you’ll need four pitas and a cup of hummus. You’ll also need to small dice half of a cucumber and a quarter of a red onion, slice a cup of grape tomatoes into halves, chop a tablespoon of fresh parsley, crumbled two ounces of feta cheese, and slice about eight kalamata olives.

Spread about a quarter cup of hummus on each pita.

Add the chopped cucumber, onion, and tomatoes to each pita, then add a pinch of salt and pepper.

Top each pita with a half-ounce of feta cheese, two kalamata olives, and a sprinkle of chopped parsley.

Finish with a drizzle of olive oil and enjoy!

Cold, crunchy, delicious, and filling! 🙌

The post Loaded Hummus Pitas appeared first on Budget Bytes.

You can’t have a summer potluck or BBQ without a big ol’ bowl of macaroni salad. It’s a classic summer comfort food. Cold, creamy, carby, and delicious. And cheap! Which is great because we all need that right now. But macaroni salad isn’t just good for gatherings, it’s also a great side to meal prep for your lunches for the week.

What’s In Macaroni Salad?

Macaroni salad starts with a base of one of our favorite budget-friendly ingredient, macaroni. We add a little celery, bell pepper, and red onion for color and crunch, and a couple of hard-boiled eggs to give the salad more heft. All of this gets finished off with a super creamy dressing made with mayo, Dijon, sweet pickle relish, vinegar, sugar, salt, and pepper. Classicly creamy, sweet, tangy, crunchy, and delicious.

Adjust the Sweetness

There are two main camps when it comes to macaroni salad, sweet and not so sweet. I like my macaroni salad with just a touch of sweetness to balance the acidity and creaminess of the dressing, so that’s what you’ll get with the recipe below. If you like a sweet macaroni salad, you can simply add more sugar to taste (up to about ¼ cup sugar).

What Else Can I Add to Macaroni Salad?

Macaroni Salad is another one of those great catch-all recipes. You can add all sorts of ingredients for color, texture, and flavor. Here are some ideas for other ingredients to add to your macaroni salad:

• Cheddar cheese cubes
• Broccoli florets
• Peas
• Black olives
• Shredded carrots
• Diced ham
• Chopped parsley

How Long Does Macaroni Salad Stay Good?

Macaroni salad can be kept in the refrigerator for about 4-5 days. The macaroni will continue to absorb moisture as it sits in the refrigerator, so you may find it gets a little drier each day. If taking your macaroni salad to a potluck or BBQ, make sure to not let it sit out at room temperature for more than two hours.

Macaroni Salad

Macaroni Salad is an easy and inexpensive classic for potlucks, summer BBQs, or an easy side dish for dinner.

Course Lunch, Side Dish

Cuisine American

Total Cost $4.89 recipe / $0.61 serving

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 8 ¾ cup each

Calories 332kcal

Author Beth

Equipment

• Chef’s Knife
• White Cutting Boards
• Measuring Cups Spoons

Ingredients

• 2 hard-boiled eggs $0.48
• 1/2 red bell pepper $0.75
• 1/2 red onion $0.20
• 2 ribs celery $0.47
• 8 oz. macaroni $0.67

Dressing

• 1 cup mayonnaise $1.16
• 1 Tbsp Dijon mustard $0.18
• 1 Tbsp sweet pickle relish $0.08
• 1 Tbsp red wine vinegar $0.10
• 1 Tbsp sugar $0.01
• 1/2 tsp salt $0.02
• 1/4 tsp freshly cracked pepper $0.02

Instructions

• Chop the salad ingredients first, so they're ready to go. Dice the hard-boiled eggs, bell pepper, onion, and celery.
• Boil the macaroni until tender, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.
• While the macaroni is boiling, prepare the dressing. Stir together the mayonnaise, Dijon, relish, red wine vinegar, sugar, salt, and pepper.
• Combine the cooled and drained macaroni, egg, bell pepper, celery, and onion in a bowl. Pour the dressing over top, then stir until everything is well combined and coated in dressing.
• Serve the macaroni salad immediately or refrigerate until ready to eat.

Nutrition

Serving: 0.75cup | Calories: 332kcal | Carbohydrates: 25g | Protein: 6g | Fat: 23g | Sodium: 385mg | Fiber: 2g

How to Make Macaroni Salad – Step by Step Photos

Chop the macaroni salad add-ins first. Dice two hard-boiled eggs (here’s a tutorial on how to make hard-boiled eggs, if needed), ½ of a red bell pepper, 2 ribs of celery, and ½ of a red onion.

Next, boil 8oz. elbow macaroni until tender. Drain the pasta in a colander and rinse briefly with cool water to cool down the pasta.

While the macaroni is cooking, prepare the dressing. Combine 1 cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp sweet relish, 1 Tbsp red wine vinegar, 1 Tbsp sugar, ½ tsp salt, and ¼ tsp freshly cracked pepper.

Add the cooked and cooled macaroni to a large bowl along with the chopped egg, bell pepper, celery, and red onion.

Pour the prepared dressing over the salad in the bowl.

And now your macaroni salad is ready to eat! Make sure to keep it in the refrigerator if you don’t plan to serve it right away, and give it a good stir again just before serving.

Need more recipe ideas for your summer gatherings? Check out our round-up of Recipes for Summer BBQs and Potlucks.

The post Macaroni Salad appeared first on Budget Bytes.

We’ve already reached oppressive heat levels here in Tennessee, so I’m looking for all the quick low-heat meals I can get! These super simple Tuna Patties (a.k.a. Tuna Cakes) hit the spot this week. They’re quick to pull together, delicious over a bed of greens, and the perfect excuse to make my favorite Comeback Sauce. ;)

What is a Tuna Patty?

Tuna patties are just like a burger, but made with canned tuna. In addition to the tuna, they usually also contain egg and breadcrumbs to hold them together, and some seasoning for extra flavor. The mixture is then flattened into a patty and fried until deliciously golden brown. The best part about tuna patties is that you can season them in so many different ways, so it’s one of those quick and easy meals that you can make over and over without getting tired of them!

How to Season Tuna Cakes

I used one of my favorite go-to seasonings for my tuna cakes, Tony Chachere’s Creole seasoning, which is basically Creole-flavored seasoning salt. So if you can’t find Tony’s or you just want to go a different route, you could use a different seasoning salt, like Lawry’s, or choose a different seasoning blend like Old Bay Seasoning, lemon pepper, or even curry powder. Just keep in mind that if your seasoning blend does not contain salt you’ll want to add a little extra to your patty mixture.

How to Serve Tuna Patties

My favorite way to serve tuna patties is on a bed of greens, like a salad, with a little of my Comeback Sauce. But you could also stuff them into a pita with some tomatoes and greens, and a little sauce. Or, you could make mini cakes and serve them with toothpicks and a sauce for dipping as a party appetizer!

Sauce Options

I’ve already mentioned that I served my tuna patties with Comeback Sauce, but if you don’t like that sauce or just want to try a different option, there are several other sauces that would be great with these tuna patties. If you’re looking for something light and simple, even just a squeeze of fresh lemon juice would be awesome. Other sauces to try include sriracha mayo, ranch dressing, tartar sauce, yogurt dill sauce, or creamy Caesar dressing.

Tuna Patties

Tuna Patties are a quick, easy, and inexpensive meal option for hot summer days. Delicious, filling, and endlessly versatile!

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $3.08 recipe / $0.77 serving

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 patties

Calories 260kcal

Author Beth

Ingredients

• 2 green onions, chopped $0.22
• 2 Tbsp chopped parsley (optional) $0.10
• 1 12oz. can chunk light tuna in water, drained $1.79
• 1/2 cup plain breadcrumbs $0.32
• 1 large egg $0.24
• 2 Tbsp mayonnaise $0.15
• 1.5 tsp lemon juice $0.02
• 1 tsp seasoning salt* $0.10
• 2 Tbsp cooking oil $0.08

Instructions

• Roughly chop the parsley and green onions. Drain the canned tuna well.
• Place the tuna, green onion, parsley, breadcrumbs, eggs, mayonnaise, seasoning salt, and lemon juice in a bowl. Mix the ingredients together just until evenly combined. Avoid over mixing.
• Divide the mixture into four equal portions, then shape each portion into a patty.
• Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the tuna patties and cook for about 5 minutes on each side, or until golden brown and slightly crisp.
• Serve warm over a bed of greens or stuffed into a pita!

Notes

*I used Tony Chachere’s Creole Seasoning, but you can use any seasoning salt or seasoning blend. See the remarks about seasoning options above the recipe.

Nutrition

Serving: 1patty | Calories: 260kcal | Carbohydrates: 11g | Protein: 20g | Fat: 15g | Sodium: 931mg | Fiber: 1g

How to Make Tuna Patties – Step by Step Photos

Roughly chop about 2 tablespoons of parsley and two green onions. I like to chop the green onions for this rather than just slice them, so they mix in a little better. Drain one 12oz. can of chunk light tuna in water, well.

Add the drained tuna, parsley, and green onion to a bowl along with ½ cup plain breadcrumbs, one large egg, 2 Tbsp mayonnaise, 1.5 tsp lemon juice, and 1 tsp seasoning salt.

Mix the ingredients together just until evenly combined (don’t overmix). I use my hands for this job!

This is the seasoning I use, but you can use any seasoning salt, or any other seasoning blend you like. Just make sure to add extra salt if your seasoning blend does not contain any.

Divide the patty mixture into four equal portions then shape each one into a patty. Heat a large skillet over medium. Once hot, add a couple of tablespoons of cooking oil and swirl to coat the surface. Add the tuna patties to the hot skillet.

Cook the tuna patties for about five minutes on each side, or until deliciously golden brown.

Serve warm in a pita or over a green salad. And don’t forget to make a little Comeback Sauce to drizzle over top!

The post Tuna Patties appeared first on Budget Bytes.

Not a summer goes by without me making this incredible Lemony Cucumber Couscous Salad. It’s so fresh and delicious, quick to make, AND it stays good in the fridge for days. What more could you want from a summer salad?? Plus, it’s a great dish to bring to all those summer potlucks and BBQs, too!

Originally posted 6-19-2013, updated 6-18-2022.

What is Couscous?

Couscous is a small, ball-shaped pasta. It cooks really fast, is a fun texture, and is a great way to bulk up salads. The variety used for this Lemony Cucumber Couscous Salad is a larger-sized couscous called pearl couscous, or sometimes Israeli couscous or giant couscous. If you can’t find pearl couscous, you can use regular couscous or even orzo in its place (orzo would be my first choice since it’s similar in size). Regular couscous cooks a little differently, so take a look at this couscous salad (made with regular-sized couscous) for cooking instructions and size reference.

Can I Use Bottled Lemon Juice?

Fresh lemon is key to achieving the powerfully fresh lemon flavor in this Lemony Cucumber Couscous Salad, so I do not suggest substituting the fresh lemon with bottled lemon juice. The lemon zest alone is responsible for most of the lemon flavor in this salad, and, unfortunately, you just can’t get that from bottled juice.

What to Serve with Lemony Cucumber Couscous Salad

This super fresh summer salad is a great side dish for anything you might cook on the grill, or you could serve it with something like Garlic Marinated Chicken, a giant Veggie Sandwich, or Mediterranean Turkey Burgers.

How Are the Leftovers?

I love this salad so much simply because it stays good in the fridge for days. The couscous sort of acts like a moisture regulator, keeping the cucumbers from getting soft or soggy and keeping the salad almost as perfect as it was on day one. So if you’re looking for something to meal prep for lunch this summer, this couscous salad is it!

Lemony Cucumber Couscous Salad

Lemony Cucumber Couscous Salad is a light, fresh, and vibrant pasta salad perfect for any summer meal. 

Course Lunch, Salad, Side Dish

Cuisine Middle-Eastern

Total Cost $6.46 recipe / $1.08 serving

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 1 cup each

Calories 250kcal

Author Beth - Budget Bytes

Ingredients

• 1.5 cups pearl couscous $2.20
• 1 fresh lemon $0.89
• 2 Tbsp olive oil $0.32
• 1/4 tsp garlic powder $0.02
• 1/4 tsp salt $0.02
• 1 English cucumber $1.49
• 1/4 bunch parsley $0.27
• 1/4 tsp freshly cracked pepper $0.02
• 3 oz. feta cheese, crumbled $1.23

Instructions

• Bring a pot of water to a boil. Add the couscous and continue to boil for about minutes, or until the couscous is tender. Drain the couscous in a colander or wire strainer. Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
• Zest the lemon and then squeeze the juice. You'll need about ½ tsp of zest and 3 Tbsp of juice.
• Add the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
• Chop the cucumber into quarter-rounds and roughly chop the parsley.
• Add the cooled and drained couscous to a large bowl along with the cucumber, parsley, lemon zest, and feta. Pour the dressing over top, then stir to combine. Serve immediately or refrigerate until ready to eat.

Video

Notes

If you are substituting regular couscous for Israeli couscous, be aware that the cooking instructions are different. You can find instructions and step by step photos in this recipe post. You can substitute orzo for the couscous without any adjustments.

Nutrition

Serving: 1cup | Calories: 250kcal | Carbohydrates: 36g | Protein: 8g | Fat: 8g | Sodium: 265mg | Fiber: 3g

How to Make Lemony Cucumber Couscous Salad – Step by Step Photos

This is what pearl or Israeli couscous looks like. It cooks exactly like pasta. For reference, check out this couscous salad to see the size of regular couscous. You’ll need about 1.5 cups of pearl couscous for this recipe.

To cook the couscous, bring a pot of water to a rolling boil, add the couscous, and then continue to boil until the couscous is tender. Since the couscous is small, it cooks very quickly (about 5 minutes). Drain the couscous and then rinse briefly with cool water to bring the temperature down. 

While the couscous is cooking and cooling, prepare the rest of the salad. Start by zesting and juicing one lemon. You’ll need about 1 tsp zest and 3 Tbsp juice.

To make the lemony dressing, whisk together 3 Tbsp lemon juice, 2 tablespoons olive oil, 1/4 tsp of garlic powder, 1/4 tsp of salt, and some freshly cracked pepper. If you’re a garlic lover, you can mince up a clove of fresh garlic instead of garlic powder. I decided that I wanted the salad to have just a hint of garlic flavor, so I added a touch of powdered garlic instead of fresh.

Roughly chop ¼ bunch parsley (about ½ cup chopped) and slice one cucumber into quarter-rounds.

Transfer the cooked and cooled couscous to a large bowl, then add the chopped parsley and cucumber, and about 3 oz. crumbled feta.

Pour the prepared dressing over the salad ingredients in the bowl.

Stir the salad until everything is evenly mixed and coated in dressing. You can give it a taste here and adjust the salt, pepper, or any other ingredients to your liking.

And now you’re ready to eat! Or, you can chill it until it’s time for dinner. The flavors get even better as it chills and once it’s cold the salad is extra refreshing!

Seriously, this Lemony Cucumber Couscous Salad is my favorite summer treat. Sometimes I add a grilled chicken breast on top and make it a meal. A dollop of hummus is also good in there!

The post Lemony Cucumber Couscous Salad appeared first on Budget Bytes.

Strawberry season is so fleeting and I’m always tempted to buy a ton of strawberries when they’re on sale at the height of the season. So I like to make a quick batch of this strawberry syrup to enjoy that fresh strawberry flavor a little longer. You can use it in all sorts of things from strawberry lemonade, to homemade ice cream (recipe coming soon), or just as a topper for your yogurt, ice cream, waffles, and pancakes. Bonus: if you cook it down a little longer it will thicken up even more and make a delicious homemade strawberry jam!

What’s in Strawberry Syrup?

Strawberry syrup, at its most basic, is just fresh strawberries and sugar cooked down until they form a delicious and vibrant syrup. I’ve added a little bit of vanilla extract and salt for depth, which really gives the strawberry syrup more dimension. It’s so good that you’ll want to just eat it by the spoonful!

Make it Chunky or Smooth

I like my strawberry syrup to be a little bit chunky with bits of strawberry still in the syrup, but if you prefer a smooth and clear syrup, simply strain the mixture through a fine wire mesh strainer to remove the remaining strawberry flesh. The total volume of the syrup will be slightly reduced after straining.

How to Use Strawberry Syrup

I love spooning strawberry syrup over pancakes, waffles, French toast, ice cream sundaes, or yogurt parfaits. But you can also use it to make lemonade, mix it into cocktails and homemade popsicles, drizzle it over cakes, or blend it into smoothies.

Make Strawberry Syrup or Strawberry Jam

With this one simple recipe you can make either strawberry syrup or strawberry jam! The only difference is how long you simmer the strawberries. A shorter simmer time will have less evaporation and a more syrupy consistency. Simmer longer to evaporate more water and create a thicker, jam-like consistency. And if you accidentally simmer too long and make the syrup thicker than you’d like, you can simply stir in a bit of water to thin it out again.

How Long Does Strawberry Syrup Last?

You can keep this homemade strawberry syrup in the refrigerator for about three weeks, or freeze it for longer storage.

Strawberry Syrup

Homemade strawberry syrup is so easy to make and it tastes great in and on everything from yogurt and ice cream to waffles and pancakes.

Course Dessert, Sauce

Cuisine American

Total Cost $2.37 recipe / $0.40 serving

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 ¼ cup each

Calories 121kcal

Author Beth – Budget Bytes

Equipment

• Chef’s Knife
• White Cutting Boards
• Measuring Cups Spoons

Ingredients

• 1 lb. fresh strawberries $1.99
• 3/4 cup sugar $0.12
• 1/4 tsp vanilla extract $0.25
• 1/8 tsp salt $0.01

Instructions

• Wash and chop the strawberries into ¼-inch pieces.
• Add the chopped strawberries and sugar to a saucepot. Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot.
• Let the strawberries simmer in the syrup, stirring occasionally, until they break down and lose their shape and the syrup has thickened to your desired consistency (5-10 minutes). Keep in mind the syrup will thicken more after cooling.
• Remove the syrup from the heat and stir in the vanilla extract and salt. Let the syrup cool. Use the syrup as-is, or strain through a wire mesh strainer for a clear, smooth syrup.

Nutrition

Serving: 0.25cup | Calories: 121kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.3g | Sodium: 49mg | Fiber: 2g

How to Make Strawberry Syrup – Step by Step Photos

Begin by washing and chopping one pound of fresh strawberries into ¼-inch pieces.

Add the chopped strawberries to a medium saucepot along with ¾ cup of sugar.

Begin to stir and cook the strawberries over medium heat. The sugar will immediately start to draw the water out of the strawberries, creating a syrup.

Let the strawberries simmer over medium to medium-low heat for 5-10 minutes, or until the strawberries have broken down and lost their shape, and the syrup has thickened to your desired consistency. Keep in mind that the syrup will thicken further as it cools.

Remove the syrup from the heat and stir in 1/4 tsp vanilla extract and 1/8 tsp salt. You can either use your syrup as-is with the strawberry chunks in it or strain it through a fine wire mesh strainer to make a clear, smooth syrup. I like the bits of strawberry in mine. ;)

Keep your strawberry syrup in an air-tight container in the refrigerator for up to three weeks. Spoon it over all of your favorite summer foods!

The post Strawberry Syrup appeared first on Budget Bytes.

You know how sometimes food that is super simple is the most satisfying? Like buttered pasta, rice with soy sauce, or boiled cabbage with butter? There’s nothing to them, but somehow they’re just so comforting and good. I decided to combine a few of these simple comfort foods to create this Sautéed Beef, Cabbage, and Rice. It’s super cheap, cozy, and satisfying without a lot of effort. And that’s exactly what I need to combat these inflation blues!

Seasoning Options

I used steak seasoning, one of my favorite go-to seasoning blends, to season this dish, but you could go so many different ways! Steak seasoning is basically a coarse mixture of salt, pepper, onion, garlic, red pepper, and paprika (and sometimes a couple of other things, depending on the brand or recipe). I think this dish would also be really great with other seasonings blends as well, like curry powder, Cajun seasoning, or even just some salsa stirred into the skillet! I encourage you to add your favorite seasoning blends to see how you can make this recipe your own.

Meat Options

I used a half-pound of ground beef for this recipe to keep it budget-friendly, but you could use more meat if it fits your budget. You can also swap out the ground beef for any other ground meat, like pork, turkey, or even ground sausage (even more flavor).

For Best Results, Use Day Old Rice

As with fried rice recipes, day old rice, or rice that has been cooked and fully cooled works best for this recipe. Fully cooked and cooled rice will be less sticky and you’ll be able to incorporate it into the skillet without it becoming mushy. Bonus, when you cool cooked rice the starches transform into resistant starches, which are great for your gut bacteria!

What Else Can I Add?

This recipe is just asking for customization, so make sure to browse your pantry and refrigerator for other ingredients that you might want to toss in there. Shredded carrot would be awesome, as would some diced bell pepper. You can add garlic (when can you *not* add garlic?), bacon, diced tomatoes, or even a sprinkle of cheese on top.

How to Serve Sautéed Beef, Cabbage, and Rice

This recipe is meant to be a super simple all-in-one bowl meal. It’s got meat, grains, and vegetables all in one serving. If I did decide to serve something on the side, I’d probably go for something in the red/orange color spectrum for some balance. Maybe some roasted carrots, roasted squash, or maybe even a cup of tomato soup on the side.

Sautéed Beef, Cabbage, and Rice

Sautéed Beef, Cabbage, and Rice is a simple yet delicious comfort food that will keep you full without draining your wallet.

Course Dinner, Main Course

Cuisine American

Total Cost $5.90 recipe / $1.48 serving

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 1.5 cups each

Calories 372kcal

Author Beth – Budget Bytes

Ingredients

• 1 yellow onion $0.32
• 1/2 head green cabbage (5 cups chopped) $1.08
• 1 Tbsp cooking oil $0.04
• 1/2 lb. ground beef $3.50
• 1 Tbsp steak seasoning $0.30
• 1/4 cup water $0.00
• 2 cups cooked rice* $0.41
• 2 Tbsp butter $0.41
• 1/2 Tbsp soy sauce $0.03

Instructions

• Dice the onion and chop the cabbage into ½-inch pieces.
• Add the onion and cooking oil to a large skillet and sauté over medium heat until the onions are soft.
• Add the ground beef and steak seasoning to the skillet and continue to sauté until the beef is fully cooked. If using a higher fat content beef, drain the excess fat from the skillet.
• Add the chopped cabbage and water to the skillet. Continue to sauté until the cabbage has softened to your desired level of tenderness.
• Add the cooked rice and butter to the skillet. Fold the rice and butter into the beef and cabbage until the butter has melted, everything is evenly combined, and the rice is heated through.
• Finally, season the skillet with soy sauce to taste. Start with 1 tsp and add more to your liking (I added ½ Tbsp, or 1.5 tsp). Serve hot and enjoy!

Notes

*This recipe works best with day-old rice or rice that has been cooked and fully cooled.

Nutrition

Serving: 1.5cups | Calories: 372kcal | Carbohydrates: 32g | Protein: 14g | Fat: 21g | Sodium: 232mg | Fiber: 4g

How to Make Sautéed Beef, Cabbage, and Rice – Step by Step Photos

Dice one yellow onion.

Chop ½ head of green cabbage into ½-inch pieces. You should have about five cups once chopped, but it’s flexible so it’s okay if you have more or less.

Sauté the diced onion in 1 Tbsp cooking oil over medium heat until soft (about five minutes).

Add ½ lb. ground beef and 1 Tbsp steak seasoning (or your favorite seasoning blend) to the skillet. Continue to sauté until the beef is cooked through. If you’re using a higher fat content beef, you can drain the excess fat from the skillet after the beef has cooked through.

Add the chopped cabbage and ¼ cup water to the skillet. Continue to stir and cook over medium heat until the cabbage has softened.

You can continue to cook this until the cabbage reaches your desired level of tenderness. I like mine to still have some texture and a vibrant green color.

Add 2 cups cooked rice and 2 Tbsp butter to the skillet. Fold the rice and butter into the beef and cabbage until the butter has melted, everything is evenly combined, and the rice has heated through.

Finally, add about ½ Tbsp soy sauce. It’s best to add this to your own taste buds, so start with 1 tsp and add more until it tastes good.

Serve and enjoy!

The post Sautéed Beef Cabbage and Rice appeared first on Budget Bytes.

I’ve wanted to make this fun snack for a couple of years now and I had a little leftover pesto the other day so I finally made it happen! These Pesto Mozzarella Roll Ups are a riff off of my Pizza Roll Ups recipe. It’s a tasty combo of pesto and mozzarella rolled up in flour tortilla then baked until crispy on the outside and melty on the inside. So fun! I also paired these roll ups with a creamy and tangy dip that perfectly balances the basil pesto.

What Kind of Pesto to Use

Pesto is undoubtedly the most expensive ingredient in this dish, so you’ll want to choose wisely. Aldi has a pretty good basil pesto for a great price but if that one isn’t your favorite or you don’t have an Aldi near you, I also like Barilla, Classico, and Felippo Berio brands.

And don’t let the rest of the jar of pesto go to waste! Check out our pesto archives for other delicious ways to use up your pesto.

To Dip or Not to Dip

I paired these pesto mozzarella roll ups with a super simple creamy and tangy tomato flavored dip, but it’s completely optional. The roll ups are great on their own and it does get pretty rich with the dip, so it’s totally up to you! Or, if you already have a fridge full of half-used bottles of sauces and dressing, try experimenting with a different flavor dip. ;)

How Are the Leftovers?

Pesto mozzarella roll ups are definitely best right when they come out of the oven so the tortilla is crispy and the mozzarella is soft and melty, so I suggest scaling the recipe up or down as needed. Luckily, they’re just as easy to make whether you want to make two or twenty!

Pesto Mozzarella Roll Ups

Pesto mozzarella roll ups combine melty mozzarella cheese and flavorful basil pesto rolled up in a flour tortilla then baked to perfection!

Course Appetizer, Snack

Cuisine American

Total Cost $4.71 recipe / $0.59 each

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 roll ups

Calories 226kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Parchment Paper

Ingredients

Pesto Mozzarella Roll Ups

• 8 8-inch flour tortillas $2.23
• 4 Tbsp basil pesto $1.00
• 4 pieces mozzarella string cheese $1.00
• 1 Tbsp cooking oil $0.04

Creamy Tomato Dip (optional)

• 1/4 cup mayonnaise $0.29
• 1 Tbsp tomato paste $0.07
• 1 clove garlic, minced $0.08

Instructions

• Preheat the oven to 400ºF. Stack the tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds to soften the tortillas.
• Slice the string cheese in half length-wise. Spread ½ Tbsp pesto over the lower half of each tortilla, staying away from the edges. Place one piece of mozzarella on top of each.
• Fold the sides of the tortilla in on top of the cheese, then begin rolling up from the bottom until the cheese is completely rolled up in the tortilla.
• Place the roll ups on a parchment-lined baking sheet, seam side down. Brush the roll ups with a light coating of cooking oil.
• Bake the roll ups in the preheated oven for about 13 minutes, or until they're lightly golden brown on the edges and the cheese is melted.
• While the roll ups are in the oven, prepare the creamy tomato dip. Stir together the mayonnaise, tomato paste, and minced garlic.
• Let the roll ups cool just enough to handle, then serve with the creamy tomato dip.

Nutrition

Serving: 1roll up | Calories: 226kcal | Carbohydrates: 16g | Protein: 6g | Fat: 15g | Sodium: 461mg | Fiber: 1g

How to Make Pesto Mozzarella Roll Ups – Step by Step Photos

Preheat the oven to 400ºF. Stack eight 8-inch flour tortillas on a plate and cover them with a damp paper towel. Microwave for about 30 seconds to steam the tortillas. This makes them soft and pliable so they won’t rip when you try to roll them.

Slice four pieces of mozzarella string cheese in half length-wise. You’ll use one half per roll up. Smear about ½ Tbsp basil pesto over the bottom half of a tortilla, staying away from the edges. Place one halved string cheese on the pesto.

Fold the sides of the tortilla in to close off the ends, then start rolling from the bottom up until the cheese is fully rolled up in the tortilla.

Place the roll ups seam side down on a lined baking sheet. Brush them lightly with cooking oil. This helps the tortillas get extra crispy. You could also spritz them with cooking spray. Bake the roll ups for about 13 minutes, or until lightly golden brown on the edges.

While the pesto mozzarella roll ups are baking, make the creamy tomato sauce. In a small bowl, stir together ¼ cup mayonnaise, 1 Tbsp tomato paste, and 1 clove of minced garlic.

Once the roll ups are lightly golden brown on the edges and you start to see a little cheese oozing, they’re ready! This should take about 13 minutes of baking, give or take a minute or two. Let them cool just enough to handle.

The pesto kind of soaks into the tortillas making them soooooo good!

You don’t want to know how many of these I ate while taking the photographs!

The post Pesto Mozzarella Roll Ups appeared first on Budget Bytes.

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

Course Dinner, Lunch

Cuisine American

Total Cost $4.27 recipe / $1.07 serving

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 400kcal

Author Beth - Budget Bytes

Ingredients

• 1 lemon $0.89
• 8 oz. pasta* $0.67
• 1 cup frozen peas $0.50
• 1 clove garlic, minced $0.08
• 1 Tbsp butter $0.11
• 1 cup whole milk ricotta $1.60
• 1/4 cup grated Parmesan $0.36
• 1/4 tsp salt (or to taste) $0.02
• 1/4 tsp freshly cracked black pepper (or to taste) $0.02
• 1 pinch crushed red pepper (or to taste) $0.02

Instructions

• Zest and juice the lemon. You'll need about ½ tsp zest and 1 Tbsp lemon juice.
• Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
• Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
• Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
• Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
• Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
• Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 51g | Protein: 18g | Fat: 14g | Sodium: 335mg | Fiber: 4g

How to Make Lemon Ricotta Pasta – Step By Step Photos

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.

Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.

Enjoy the lemon ricotta pasta while still warm!

The post Lemon Ricotta Pasta appeared first on Budget Bytes.

I don’t know if there’s any salad that says “Summer” more than a simple creamy cucumber salad. This salad is so light and fresh, and it only takes minutes to make, so it’s the perfect side dish for all of your summer meals.

What’s in Creamy Cucumber Salad?

This classic summer salad is made with cucumbers, onions, and a simple creamy dressing. The dressing can vary from recipe to recipe, but it’s usually either a sour cream or yogurt base with some sort of acid (lemon juice or vinegar), a little sugar, and dill. It’s simple, fresh, and delicious!

Can I Use Fresh Dill?

Creamy Cucumber Salad is often made with fresh dill, but since fresh dill can sometimes be hard to find or more expensive, I made the version below with dried dill. You can certainly use fresh dill if you have access to it. I’d use about 2 Tbsp chopped fresh dill in place of the dried dill listed below.

To Peel or Not to Peel the Cucumbers

It’s totally up to you whether or not you want to peel the cucumbers. I love the contrast of color the peel provides, but some people experience digestive upset with cucumber peels, so peel them if you prefer. You can also scrape out the seeds if those bother you as well.

How Are the Leftovers?

This salad is best when freshly made because the salt in the dressing will draw the moisture out of the cucumbers and cause the salad to get watery if refrigerated for a day or more. Luckily, this salad is really easy to scale down, or, if you know you plan to eat the leftovers for a few days, you can salt the cucumbers ahead of time to draw out the excess water. But salting the cucumbers will make them softer, which is why it’s not my personally preferred method.

To pre-salt the cucumbers, place the sliced cucumbers in a large colander and toss with ½ tsp salt. Let the cucumbers drain for about ½ hour, then pat dry with a paper towel. Since the cucumbers will already have some salt on them, skip adding salt to the sour cream dressing and just add salt to taste once the salad is assembled.

Creamy Cucumber Salad

This simple Creamy Cucumber Salad is the quintessential side dish of summer. It's light, fresh, and so quick to prepare!

Course Dinner, Lunch, Salad, Side Dish

Cuisine American

Total Cost $2.31 recipe / $0.58 serving

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 1 cup each

Calories 74kcal

Author Beth – Budget Bytes

Ingredients

• 1/2 cup sour cream $0.55
• 2 Tbsp lemon juice $0.08
• 1/2 tsp dried dill $0.05
• 1 tsp sugar $0.02
• 1/2 tsp salt $0.02
• 1 large cucumber $1.49
• 1/4 red onion $0.10

Instructions

• To make the dressing, combine the sour cream, lemon juice, sugar, dill, and salt in a bowl. Set the dressing aside.
• Peel the cucumbers, if desired. Slice the cucumbers and thinly slice the red onions.
• Combine the cucumber, red onion, and dressing in a large bowl and stir to combine.
• Let the salad sit for 5-10 minutes, give it another stir, then serve.

Nutrition

Serving: 1cup | Calories: 74kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Sodium: 302mg | Fiber: 1g

How to Make Creamy Cucumber Salad – Step by Step Photos

Make the dressing first. Stir together ½ cup sour cream, ½ tsp dried dill, 2 Tbsp lemon juice, 1 tsp sugar, and ½ tsp salt.

Peel the cucumbers, if desired. Slice one large cucumber and thinly slice ¼ of a red onion.

Add the cucumber, onion, and dressing to a large bowl.

Stir to combine. I like to let the salad sit for about 5-10 minutes before serving just to let the flavors combine a bit. Give it a good stir again before serving.

Enjoy this super fresh summer salad immediately!

Try These Other Cucumber Salads:

• Sesame Cucumber Salad
• Cucumber Tomato Salad
• Cucumber Mango Salad
• Cucumber and Black Bean Salad

The post Creamy Cucumber Salad appeared first on Budget Bytes.

This is the time of year when I start to avoid turning on the oven at all costs. So what’s for dinner when it’s too hot to cook? Slow Cooker BBQ Chicken! You can have this tasty chicken in the slow cooker doing its own thing while you’re enjoying a lazy summer day. Plus, unlike a hot oven, the slow cooker won’t make your AC work overtime. ;)

This slow cooker BBQ chicken is almost too easy to be true. Just add some seasonings to boneless, skinless chicken breasts, cover them with your favorite BBQ sauce, and press go. A few hours later, the chicken is tender, tangy, so saucy, and delicious!

What Size Slow Cooker to Use

My slow cooker is about 5 quarts and it was only about ¼ full, so you could definitely use a smaller cooker if you want, but I wouldn’t go any larger. Some slow cookers need to be filled a minimum amount to avoid cracking, so make sure to check your owner’s manual first.

What Kind of BBQ Sauce to Use

You can literally use any type of BBQ sauce for this chicken. I tested the recipe using a very basic and inexpensive BBQ sauce just to make sure it was still delicious on a budget, but you could certainly ramp it up by using a fancier BBQ Sauce. You can also play around with different flavors of BBQ sauce, like smoky, honey, pineapple, spicy, etc.

How Do You Serve Slow Cooker BBQ Chicken?

The classic way to serve this chicken is on a bun, like a classic BBQ chicken sandwich. Make sure to add some coleslaw and pickles to make it extra delish! But you can also use this BBQ chicken for tacos, pizza, bowl meals, on a baked potato or sweet potato, on nachos, or even on a salad.

What to Serve with Slow Cooker BBQ Chicken

Whenever I make BBQ anything I always opt for the classic comfort food sides like potato salad, mac and cheese, three bean salad, or Cowboy Caviar.

Slow Cooker BBQ Chicken

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

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $8.34 recipe / $2.09 serving

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 40 minutes

Servings 4 1 cup each

Calories 393kcal

Author Beth – Budget Bytes

Equipment

• Slow Cooker
• Tongs
• Color Cutting Boards

Ingredients

• 2 tsp smoked paprika $0.20
• 1 tsp garlic powder $0.10
• 1/2 tsp salt $0.02
• 1/2 tsp freshly cracked pepper $0.03
• 2 boneless, skinless chicken breasts (about 1.3 lbs. total) $6.49
• 18 oz. BBQ sauce $1.50

Instructions

• Combine the smoked paprika, garlic powder, salt, and pepper in a small bowl.
• Sprinkle the seasoning over both sides of the chicken breasts.
• Place the chicken breasts in the slow cooker, then pour the BBQ sauce over top making sure the chicken is fully covered.
• Place a lid on the slow cooker and cook on high for 2.5 hours or low for 4-5 hours.
• After cooking, use two forks to shred the chicken. If the chicken does not easily pull apart with the forks, let it cook a little longer.
• Serve the pulled BBQ chicken on a bun, on nachos, over a baked potato, on pizza, or with your favorite meal.

Nutrition

Calories: 393kcal | Carbohydrates: 53g | Protein: 33g | Fat: 5g | Sodium: 1777mg | Fiber: 2g

How to Make Slow Cooker BBQ Chicken – Step by Step Photos

Combine 2 tsp smoked paprika, 1 tsp garlic powder, ½ tsp salt, and ½ tsp pepper in a small bowl. Sprinkle the seasoning mix over both sides of two boneless, skinless chicken breasts (about 1.3 lbs. total).

Place the chicken in the bottom of the slow cooker and pour one 18oz. bottle of BBQ sauce over the chicken, making sure it’s fully covered.

Place the lid on the slow cooker on cook on high for 2.5 hours or low for 4-5 hours.

Use two forks to shred the chicken. If the chicken doesn’t pull apart easily, you can let it cook a little longer.

Give the chicken a good stir to make sure it’s all well coated in BBQ sauce, then it’s ready to serve!

Now I need a plate full of BBQ Chicken Nachos. 🤤

The post Slow Cooker BBQ Chicken appeared first on Budget Bytes.

This super fresh and colorful Cowboy Caviar combines two types of beans, delicious summer vegetables, and a sweet and tangy lime dressing to make a bold and versatile dish that you’ll find yourself making over and over. From a party dip to a salad topper, Cowboy Caviar has become a go-to healthy meal prep item in my kitchen. It’s the O.G. refrigerator salad. 😄 Read on for more ideas on how to use this amazing cross between bean salad and salsa!

Originally posted 7-19-2016, updated 6-1-2022.

What is Cowboy Caviar?

Cowboy Caviar, sometimes called Mexican Caviar, is like a cross between a bean salad and a fresh salsa. It combines two types of beans (black beans and black eyed peas) with a colorful medley of fresh vegetables and a tangy balsamic-lime vinaigrette.

Where Do You Find Black Eyed Peas?

If you can’t find black eyed peas in the canned bean aisle, check with the canned vegetables. Because they’re a “pea” they’re sometimes found with the canned vegetables rather than the beans. And if you can’t find black eyed peas, you can substitute pinto beans or navy beans.

How Long Does it Last?

Well, if you don’t eat it all in one sitting (it can happen!), Cowboy Caviar holds up extremely well in the refrigerator and will be just as tasty after about 4-5 days of refrigeration. While the vegetables will let off a little water, most of the ingredients are very sturdy. Just be sure to stir the salad before serving to redistribute the dressing. This salad will probably not freeze well, due to the fresh herbs and vegetables.

Can you Freeze Cowboy Caviar?

I don’t suggest freezing this dish because it has multiple delicate fresh vegetables that will become limp and soggy upon freezing and reheating. You want those veggies to be fresh, juicy, and crunchy to give the salad its amazing texture! :)

Cowboy Caviar

Cowboy Caviar is a deliciously fresh bean salad with a colorful mix of beans and vegetables, plus a zesty lime dressing.

Course Dinner, Dip, Lunch, Salad

Cuisine Southwest

Total Cost $5.30 recipe / $0.53 serving

Prep Time 20 minutes

Total Time 20 minutes

Servings 10 (1/2 cup each)

Calories 140kcal

Equipment

• Chef's Knife
• White Cutting Boards
• Measuring Cups Spoons

Ingredients

DRESSING

• 2 Tbsp olive oil
• 1 fresh lime (2 Tbsp juice) $0.33
• 1/2 Tbsp balsamic vinegar $0.10
• 1/2 tsp chili powder* $0.05
• 1 tsp ground cumin $0.10
• 1/2 tsp salt $0.02
• 1/2 tsp sugar $0.02

Salad

• 1 15oz. can black beans $0.89
• 1 15oz. can black eyed peas $1.09
• 1 bell pepper (any color) $1.50
• 2 Roma tomatoes $0.86
• 1 jalapeño $0.12
• 1/4 red onion $0.20
• 1/4 bunch fresh cilantro $0.20

Instructions

• In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar.
• Rinse and drain both cans of beans in a colander. Once well drained, transfer them to a large bowl.
• Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.
• Add the chopped vegetables to the bowl with the beans.
• Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.

Video

Notes

*This chili powder is a mild blend of chiles and other spices.

Nutrition

Serving: 0.5Cup | Calories: 140kcal | Carbohydrates: 21g | Protein: 7g | Fat: 3g | Sodium: 122mg | Fiber: 7g

How to Make Cowboy Caviar – Step by Step Photos

Make the dressing first so the flavors have a few minutes to blend. Whisk together 2 Tbsp olive oil, 2 Tbsp lime juice, ½ Tbsp balsamic vinegar, 1 tsp cumin, ½ tsp chili powder, ½ tsp sugar, and ½ tsp salt.

Rinse and drain one 15oz. can of black beans and one 15oz. can of black eyed peas in a colander. 

Gather one bell pepper (any color), two Roma tomatoes, one jalapeño, 1/4 of a red onion, and 1/4 bunch of cilantro. While any color bell pepper can be used, I like the colorful pop of a yellow or orange bell pepper. 

Finely dice the bell pepper, tomatoes, jalapeño, and red onion. The idea is to get the pieces close in size to the beans so that you have a “caviar” type appearance in the end. Roughly chop the cilantro leaves. Place the chopped vegetables in the bowl with the rinsed beans.

Pour the prepared dressing over the salad.

Stir the salad until everything is coated in the dressing. Serve immediately or refrigerate until ready to eat. This is one of those salads that tastes even better after it has time to chill in the fridge, so it’s great to eat over the course of a few days!

Cowboy Caviar makes a great snack with tortilla chips, a topper for tacos, bowl meals, or salads, or spoon some onto baked or grilled fish for a nice light meal!

Try These Other Bean Salad Recipes:

• Lemony White Bean Salad
• Classic Three Bean Salad
• Mediterranean White Bean Salad
• Cucumber and Black Bean Salad

The post Cowboy Caviar appeared first on Budget Bytes.

If you’re looking for a quick, filling, and light summer meal, I’ve got you! This Wilted Spinach Salad can be a light main dish or a side to go with your summer grilling. And, as always, this classic salad has plenty of things you can add in or sub to make it your own. Pair it with a crisp glass of white wine and you’ll have the perfect meal for enjoying outdoors on a balmy summer day!

What’s in a Wilted Spinach Salad?

The classic wilted spinach salad is made by cooking bacon, then using the bacon fat to make a warm vinaigrette which is then poured over fresh spinach to slightly wilt the spinach. Hard boiled eggs and red onions are also often added to the salad.

My version of a wilted spinach salad is a little bit different. I’ve really been digging the convenience of canned beans lately, so I swapped the usual hard boiled egg for some cannellini beans. I also used a bit of garlic instead of fresh red onion, and I made my vinaigrette right in the skillet instead of trying to pour off the bacon grease into another container. The result is a quick, super filling yet light, and delicious meal.

What Else Can I Add?

How Are the Leftovers?

This salad is definitely best when made fresh, as you want the spinach to be just lightly wilted. If you reheat the salad, the spinach will wilt further and become quite flat. It will likely still taste great, but the texture will not be as good as the first day.

Wilted Spinach Salad

Wilted spinach salad with bacon, white beans, and a tangy Dijon vinaigrette is a quick, easy, and light summer meal.

Course Dinner, Lunch, Side Dish

Cuisine American

Total Cost $6.33 recipe / $1.58 serving

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 443kcal

Author Beth – Budget Bytes

Ingredients

• 6 oz. bacon $2.06
• 2 cloves garlic, minced $0.16
• 2 15oz. cans cannellini beans, rinsed and drained $1.78
• 3 Tbsp apple cider vinegar $0.18
• 2 tsp Dijon mustard $0.12
• 1 tsp sugar $0.01
• 1/4 tsp freshly cracked black pepper $0.02
• 1/8 tsp salt $0.01
• 8 oz. fresh spinach $1.99

Instructions

• Cook the bacon in a skillet over medium heat until it is brown and crispy. Transfer the cooked bacon to a paper towel-lined plate, leaving the bacon grease in the skillet.
• Add the minced garlic to the skillet and sauté over medium heat for about one minute.
• Add the rinsed and drained beans, vinegar, Dijon, sugar, pepper, and salt to the skillet. Continue to cook and stir over medium heat until the beans are heated through and a sauce has formed.
• Add the fresh spinach to the skillet, carefully stirring it into the hot beans until it is partially wilted. Remove the skillet from the heat.
• Crumble the bacon over top and fold to combine. Taste and add salt or pepper to your liking. Serve warm!

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 49g | Protein: 23g | Fat: 18g | Sodium: 438mg | Fiber: 12g

How to Make Wilted Spinach Salad – Step by Step Photos

Cook 6oz. bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon to a paper towel-lined plate and leave the bacon grease in the skillet.

Add two minced cloves of garlic to the skillet and sauté in the bacon fat for about one minute.

Add two rinsed and drained 15oz. cans of cannellini beans to the skillet along with 3 Tbsp apple cider vinegar, 2 tsp Dijon mustard, 1 tsp sugar, ¼ tsp pepper, and ⅛ tsp salt.

Heat and stir the ingredients until everything is heated through and the vinaigrette ingredients have combined.

Add 8oz. fresh spinach and carefully stir until the heat partially wilts the spinach. Remove the skillet from the heat.

Crumble the cooked bacon over the skillet and fold to combine. Taste the salad and add salt and pepper to your liking. Serve warm!

Try These Other Spinach Salad Recipes:

• Tomato Mozzarella Pasta Salad
• Roasted Vegetable Salad Meal Prep
• Spinach and Orzo Salad
• Chicken and Mandarin Salad

The post Wilted Spinach Salad appeared first on Budget Bytes.

If someone gave me some amazing homemade blueberry muffins I’d be like, “wow, that person has their life together.” 😆 Is that just me? Imagine making a batch of freshly baked homemade muffins for your overnight guests, as a “thank you” or “get well” for a friend or neighbor, or just because you want to do something special for yourself. Whatever the occasion, these blueberry muffins are sure to impress. Plus, they’re freezer-friendly, so you can eat one now and save the rest for later!

Use Fresh or Frozen Blueberries

You can use either fresh or frozen blueberries for these muffins. If using frozen berries, you’ll want to take one quick extra step to make sure the frozen berries don’t turn your batter a blue-ish grey color. Simply dust about ½ tsp flour onto the frozen berries and toss until they’re coated before adding the berries to the batter.

Use Butter AND Oil for Delicious and Moist Muffins

Just like with my Super Fudgy Brownie recipe, I used a combination of butter and oil for these muffins. Butter gives the muffins that delicious buttery flavor, while oil keeps the muffins moist even after they cool. It’s a one-two punch that ensures the most delicious and moist muffins you’ve ever had!

Topping Options

I topped my muffins with a crunchy crumbly topping, but that’s totally optional. You can either leave the muffin tops plain, sprinkle on a little coarse sugar to give them a little sparkle, or even top them with a lemon glaze (like the one used in this scone recipe) after they cool.

How to Freeze Blueberry Muffins

Baked goods like muffins are great for keeping in the freezer and enjoying one at a time when you get the craving. To freeze these blueberry muffins, make sure to allow them to cool completely to room temperature after baking, then transfer them to a gallon-sized freezer bag and store in the freezer for about three months. Frozen blueberry muffins can be thawed at room temperature, or microwaved for 15-30 seconds straight from the freezer.

Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They're freezer-friendly, too!

Course Breakfast, Brunch

Cuisine American

Total Cost $3.83 recipe / $0.48 each

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 8 muffins

Calories 287kcal

Author Beth – Budget Bytes

Equipment

• Muffin Pan
• Measuring Cups Spoons

Ingredients

• 1.5 cups all-purpose flour $0.18
• 2 tsp baking powder $0.04
• 3/4 tsp salt $0.04
• 1/4 tsp cinnamon $0.02
• 1/8 tsp nutmeg $0.02
• 1 cup plain yogurt* $0.85
• 1/2 cup granulated sugar $0.08
• 4 Tbsp melted butter $0.40
• 2 Tbsp cooking oil $0.08
• 1 large egg $0.21
• 1.5 tsp vanilla extract $0.42
• 1 cup blueberries $1.33

Crumble Topping (optional)

• 1 Tbsp melted butter $0.10
• 2 Tbsp granulated sugar $0.02
• 1/8 tsp cinnamon $0.02
• 2 Tbsp all-purpose flour $0.02

Instructions

• If using the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.
• Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.
• In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
• Pour the wet ingredients into the bowl of dry ingredients and stir until they're about 75% combined (there should still be pockets of dry flour throughout).
• If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. It's okay if it's lumpy, just make sure to avoid over stirring.
• Divide the batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.
• Bake the muffins for about 35 minutes, or until golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.

Notes

*Use plain, not Greek-style or strained yogurt, to maintain the proper moisture balance in the muffins.

Nutrition

Serving: 1muffin | Calories: 287kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Sodium: 404mg | Fiber: 1g

How to Make Make Blueberry Muffins – Step by Step Photos

I like to make the crumble topping first, so it’s ready to go on the muffins as soon as the batter is mixed. In a small bowl, stir together 1 Tbsp melted butter with 2 Tbsp sugar and ⅛ tsp cinnamon. Then stir in 2 Tbsp all-purpose flour until the mixture looks a bit like damp sand.

Preheat the oven to 375ºF. Add 1.5 cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg to a bowl. Whisk the dry ingredients together until very well combined.

In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 large egg, and 1.5 tsp vanilla extract. Whisk until smooth.

Pour the wet ingredients into the bowl of dry ingredients.

It’s VERY important not to overmix the muffin batter, so only stir the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.

You can use either fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with about ½ tsp of all-purpose flour before adding to the batter. This helps their color from bleeding into the batter.

Fold 1 cup blueberries into the muffin batter, making sure to not over stir. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.

Prepare a muffin tin with your preferred method (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the wells in the tin. Top the muffin batter with the prepared crumble topping (or a pinch of granulated sugar).

Bake the muffins for about 35 minutes, or until they are nicely golden brown on top. Let the muffins cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.

These blueberry muffins are seriously SO good!!

The post Homemade Blueberry Muffins appeared first on Budget Bytes.

Let’s take it back to basics, shall we? Eggs have always been my go-to cheap convenience food because they’re easy, quick, cheap, and endlessly versatile, hence the fried egg in our logo. And while frying an egg sounds like a simple task on the surface, there is more than one way to fry an egg. This guide will help you choose which type of pan to use, what type of fat to use to fry the egg, and different techniques you can use to get your fried eggs exactly the way you like them!

What Kind of Pan is Best for Frying Eggs?

Let’s start with the cookware. While you can use any type of skillet to fry an egg, having some sort of non-stick surface definitely makes the job easier. Whether that be Teflon, a well-seasoned cast-iron skillet, or a ceramic coated skillet, an extra slick surface helps. If you do prefer to use stainless steel, making sure the pan is fully preheated is critical to preventing the egg from sticking. It should be hot enough that a drop of water will fizz and sputter on the surface.

What Kind of Fat or Oil is Best for Frying Eggs?

How to Fry an Egg

BUT, there is more than one way to fry an egg!

Types of Fried Eggs

There are several variations of the basic fried egg, but the most common types are sunny side up, over easy, and over hard. Here’s how they’re different and how you can achieve these different types of fried egg in your own kitchen.

Sunny Side Up

A “sunny side up” egg is an egg that has been fried without flipping until the white are set but the yolk is still liquid. This is, by far, my favorite type of fried egg. It’s gorgeous and that liquid gold yolk is perfect for dipping a piece of buttered toast!

To achieve a sunny side up egg, use medium-low heat so the whites have time to slowly set before the edges become too brown and before the yolk cooks through.

Over Easy

Over easy eggs are great for those who still like that runny yolk but like to make sure the whites are well cooked. They’re also great for adding to sandwiches, burgers, or other dishes where you want a runny yolk but something not quite as delicate as a sunny side up egg.

To fry an egg over easy, fry the egg over medium or medium-low heat (depending on how much browning you like on the whites), then flip the egg when the whites are about 75% set. Continue cooking the egg on the second side for 15-30 seconds just to finish setting the whites and to set the top of the yolk. The center of the yolk should still be liquid.

Over Hard

An egg fried over hard is an egg that has been fried on both sides until the yolk is fully set. This type of fried egg is great for those who do not like runny yolks. It’s also the easiest, in my humble opinion, because you can use slightly higher heat and because you cook on both sides it goes a little faster.

To fry an egg “over hard” simply fry the egg on one side until the whites are about 50% set, then flip and cook on the second side until the whites and yolks are fully set. You can tell when they’re set by pressing lightly on the yolk with the spatula. When it feels firm, it’s set.

Over Medium

Over medium fried eggs are half-way between over easy and over hard. The yolks are jammy in texture. To achieve an over medium egg simply cook the egg on the second side until the yolks are partially set. As with the over hard eggs, you can test the doneness of the yolk by pressing it lightly with the spatula. It should have a little give, but not feel soft and liquidy.

Troubleshooting Fried Eggs

• Runny whites: if your egg runs all over the skillet instead of staying in a nice compact shape, either your skillet wasn’t hot enough before adding the egg or your egg is not fresh (or both!).
• Burned edges/uncooked whites: If the bottom and edges of your eggs get too brown before the whites are cooked through, the skillet is too hot. Try using lower heat next time, or adding a lid to cook from the top down at the same time. To save this egg last minute, simply flip it and cook briefly on the second side to finish cooking the whites without continuing to brown the bottom (making it over easy or over hard).
• Broken Yolk After Flipping: Be gentle, my friend! Flipping too aggressively can cause the yolk to break when you flip the egg. Trying to flip the egg too soon can also lead to a broken yolk. If you’re planning to cook your egg over hard, a broken yolk won’t be an issue, but it can be a bummer if you’re aiming for over easy.
• Egg Shell in the Skillet: To prevent getting little bits of broken egg shell in your fried eggs, make sure to tap the egg shell on a flat surface rather than the side of the pan, which can push the shards into the egg whites. For extra precaution, you can crack the eggs into a bowl first, then slide them into the skillet after you’re sure there are no shell fragments in the eggs.

How to Fry an Egg

There's more than one way to fry an egg! Learn the techniques and tools needed to get your fried egg exactly the way you like it!

Course Breakfast

Cuisine American

Cook Time 8 minutes

Total Time 8 minutes

Servings 1 egg

Calories 89kcal

Author Beth – Budget Bytes

Equipment

• Nonstick Fry Pans

Ingredients

• 1/2 tsp butter
• 1 large egg

Instructions

• Heat a skillet over medium-low, allowing it to fully pre-heat (3-5 minutes).
• Add the butter (or fat of choice) and swirl to coat the surface of the skillet.
• Crack the egg into the frying pan and cook until the whites are set and the yolk is still liquid (sunny side up).
• For over easy, over medium, or over hard, cook the egg until the whites are 50-75% set, then flip the egg and continue cooking on the second side until the yolk is cooked to your desired doneness.
• Transfer the egg to a plate and season with salt and pepper. Enjoy!

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Sodium: 87mg

How to Serve Fried Eggs

Other Ways to Cook Eggs

The post How to Fry an Egg 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.

Summer is almost here!! Kick off the summer grilling season this Memorial Day with these super delish BBQ Chicken Kebabs. They’re sweet, savory, and tangy with a little tropical pineapple twist. 🍍 They’re super easy and you can get all the ingredients plus some fresh summer sides to make it a meal in one quick and efficient trip to ALDI, so you can spend more time out enjoying that summer weather. 😎

What Are Chicken Kebabs Made Of?

These BBQ Chicken Kebabs are made with just a few super simple ingredients. They’ve got seasoned chunks of chicken breast, fresh-cut pineapple, red onion, BBQ sauce, and a few fresh green onions for garnish. They’re light, fresh, and perfect for the summer BBQ season!

What to Serve with Chicken Kebabs

I served up my BBQ Chicken Kebabs with all the classic summer BBQ sides like potato salad, macaroni salad, potato chips, and ice-cold beer, all of which I was able to pick up at ALDI along with the ingredients for the kebabs in one quick shopping trip. I also spotted some mango pico de gallo and had to grab that, too, because I thought that would go great with the pineapple on the kebabs!

Do I Need a Grill?

You can cook these chicken kebabs on an outdoor grill or inside using a grill pan. Cast-iron grill pans that sit on top of your stove’s burners make a really great alternative to outdoor grills, but they can get smoky, so make sure to turn on your exhaust fan! :)

What Kind of BBQ Sauce is Best?

I used Burman’s Original BBQ Sauce from ALDI, but you could have fun and change up the flavor of these kebabs by using just about any flavor of BBQ Sauce. ALDI also had some great regional Burman’s BBQ sauces (Memphis, Texas, Kansas City, and Carolina), or you could opt for a different flavor like a honey BBQ sauce, smoky BBQ sauce, or even a spicy sauce.

BBQ Chicken Kebabs

These easy and delicious BBQ Chicken Kebabs combine chicken, pineapple, onion, and BBQ sauce for a fresh and easy summer BBQ main dish.

Course Dinner, Lunch

Cuisine American

Total Cost $11.66 recipe / $2.33 serving

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 5 two kebabs each

Calories 346kcal

Author Beth – Budget Bytes

Equipment

• Lodge Grill Pan

Ingredients

• 2 small red onions (or one large) $0.76
• 1 fresh pineapple $1.99
• 1.3 lbs. Simply Nature Organic Chicken Breasts $8.21
• 2 Tbsp cooking oil, divided $0.08
• 1 tsp smoked paprika $0.10
• 1 tsp sweet paprika $0.10
• 1/2 tsp garlic powder $0.05
• 1/4 tsp salt $0.02
• 1/4 tsp freshly cracked black pepper $0.02
• 1/2 cup Burman's Original BBQ Sauce $0.21
• 2 green onions, sliced $0.12

Instructions

• Cut the red onions into 1-inch squares. Place the red onion in a bowl, drizzle with 1 Tbsp cooking oil, and toss to coat.
• Cut the pineapple into 1-inch cubes.
• Cut the chicken breast into 1-inch cubes, then place the chicken pieces in a bowl. Drizzle 1 Tbsp cooking oil on top, then add the smoked paprika, sweet paprika, garlic powder, salt, and pepper. Toss the chicken until it is well coated in oil and spices.
• Build your kebabs by adding pineapple, onion, and chicken to skewers, alternating as you go. I got ten skewers, but the yield will vary depending on the length of your skewers and size of your pieces.
• Heat a grill or grill pan over medium. Once hot, add the kebabs and cook for a few minutes on each side.
• When the kebabs are almost cooked through, brush them on all sides with BBQ Sauce. Cook the chicken kebabs for a minute or two more on each side, or until the chicken is cooked through and the BBQ sauce is slightly caramelized.
• Sprinkle the sliced green onions over top just before serving.

Nutrition

Serving: 2kebabs | Calories: 346kcal | Carbohydrates: 41g | Protein: 27g | Fat: 9g | Sodium: 553mg | Fiber: 4g

How to Make BBQ Chicken Kebabs – Step by Step Photos

Cut one large or two small red onions into 1-inch pieces. Place them in a bowl, drizzle with 1 Tbsp cooking oil, then toss to coat.

Cut one pineapple into 1-inch chunks. If you need help learning how to cut pineapple, check out my tutorial on How to Cut a Pineapple.

Cut two boneless, skinless chicken breasts (about 1.3 lbs. total) into one-inch pieces.

Drizzle 1 Tbsp cooking oil over the chicken, then add 2 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper. Toss until the chicken is well coated in oil and spices.

Build your chicken kebabs on skewers by alternating between the pineapple chunks, onion, and seasoned chicken.

Heat a grill or grill pan over medium. Once hot, add the kebabs and cook for a few minutes on each side. Once the kebabs are mostly cooked through, brush them on all sides with BBQ sauce. Cook for a minute or two more on each side, or until cooked through and the BBQ sauce is caramelized.

Sprinkle sliced green onion over the kebabs just before serving. Enjoy with all your favorite BBQ Sides! …And don’t forget, ALDI has everything you need to keep you eating good all summer without breaking your budget!

The post BBQ Chicken Kebabs appeared first on Budget Bytes.

You guys know how much I love my one pot meals. They’re easy, cozy, and always satisfying. This Chicken and Rice one pot meal is kind of a mash-up of two of my other favorite recipes, Cajun Sausage and Rice and Mushroom Rice, and it’s definitely moving to the top of my list of favorites. The rice is rich and flavorful, the chicken is super tender, and the whole dish comes together almost effortlessly.

What’s in Chicken and Rice?

This super simple dish includes juicy chicken thighs coated in herbs and spices (not spicy!), sautéed onions, and long grain white rice cooked in vegetable broth. Because you cook everything in one pot from start to finish, no flavors are lost. Every bite is packed with rich and delicious flavor.

Can I Use Chicken Breasts?

I highly suggest sticking to chicken thighs for this recipe because chicken breasts can tend to dry out a bit with the double cook (sear first, steam with rice second), and the fattier chicken thighs make the dish nice and rich. It can be done, but it definitely won’t be as juicy or tender as chicken thighs. And whichever you use, make sure it’s boneless because bone-in chicken needs more time to cook and may not cook through by the time the rice is finished.

What Else Can I Add to Chicken and Rice?

If you want to add some vegetables to the pot, I would try adding a ½ cup frozen peas when you add the broth, or sautéing some mushrooms after the chicken and before the onions.

What to Serve with Chicken and Rice?

Since I didn’t add any vegetables in the pot with my chicken and rice, I added some roasted broccoli on the side. I think roasted broccoli is the perfect side because the roasted flavor matches the coziness of the chicken and rice, plus the simple flavor doesn’t compete, leaving the chicken and rice to shine. You could also do some steamed green beans, sautéed zucchini, or a simple side salad.

One Pot Chicken and Rice

This hearty and delicious chicken and rice combines rich and flavorful rice with well seasoned chicken or an easy one pot meal.

Course Dinner, Main Course

Cuisine American

Total Cost $5.82 recipe / $1.46 serving

Prep Time 10 minutes

Cook Time 40 minutes

Servings 4

Calories 421kcal

Author Beth – Budget Bytes

Equipment

• Deep Stainless Steel Skillet
• Measuring Cups Spoons
• Liquid Measuring Cup

Ingredients

• 2 tsp paprika $0.20
• 1 tsp dried oregano $0.10
• 1 tsp dried thyme $0.10
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/4 tsp salt $0.02
• 1/4 tsp pepper $0.02
• 1.25 lbs. boneless, skinless chicken thighs (4-5 thighs) $4.23
• 2 Tbsp cooking oil, divided $0.08
• 1 yellow onion, diced $0.32
• 1 cup long-grain white rice (uncooked) $0.32
• 1.75 cups vegetable broth $0.23
• 1 Tbsp chopped parsley (optional garnish) $0.10

Instructions

• Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in the seasoning mix.
• Add 1 Tbsp cooking oil to a deep skillet and heat over medium. Once hot, swirl to coat the surface of the skillet, then add the chicken thighs. Cook the thighs for a few minutes on each side, or until well browned. The chicken does not need to be cooked through at this point.
• Remove the browned chicken to a clean plate. Reduce the heat to medium-low, add an additional 1 Tbsp cooking oil to the skillet, then add the diced onion. Sauté the onion for about 5 minutes, or until softened. Allow the moisture from the onion to dissolve the browned bits from the skillet as you stir.
• Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more to toast the rice.
• Add the vegetable broth to the skillet and briefly stir to dissolve any remaining brown bits from the bottom of the skillet.
• Return the chicken to the skillet, setting it on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil.
• Once boiling, turn the heat down to low and let the chicken and rice continue to simmer over low, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest, without lifting the lid, for an additional 5 minutes.
• Finally, remove the lid and fluff the rice around the chicken. Garnish with chopped parsley, if desired, then serve and enjoy!

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 42g | Protein: 31g | Fat: 13g | Sodium: 688mg | Fiber: 2g

How to Make Chicken and Rice – Step by Step Photos

Combine 2 tsp paprika, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and 1/4 tsp pepper in a bowl. Coat both sides of four or five boneless, skinless chicken thighs with the seasoning mix.

Heat 1 Tbsp cooking oil in a deep skillet over medium. Once hot, swirl to coat the surface, then add the seasoned chicken thighs. Cook for about five minutes on each side, or until well browned. The chicken does not need to be fully cooked at this point, just well browned on the surface. While the chicken cooks, dice a yellow onion.

Remove the browned chicken to a clean plate. Reduce the heat to medium-low, then add another 1 Tbsp cooking oil and the diced onion to the skillet. Sauté the onion until soft, allowing the moisture from the onion to dissolve the browned bits from the bottom of the skillet.

Add one cup of uncooked long-grain white rice to the skillet. Continue to sauté with the onion for 1-2 minutes to slightly toast the rice. You should hear it crackling and popping.

Add 1.75 cups vegetable broth to the skillet with the rice and onions. Briefly stir to dissolve any browned bits that might remain stuck to the bottom of the skillet.

Return the chicken thighs to the skillet, placing them on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a full boil, turn the heat down to low and let it continue to simmer on low, without lifting the lid or stirring, for 20 minutes.

After simmering on low for 20 minutes, turn off the heat and let it rest for five minutes without lifting the lid. After resting, it should look like the above photo.

Fluff the rice with a fork and stir the onions back into the rice (it tends to float to the top while simmering). Garnish with chopped parsley and serve!

The post One Pot Chicken and Rice appeared first on Budget Bytes.

I was rummaging through my pantry the other day and noticed that I had way too many half-used bags of dried fruit and nuts, and I knew exactly what I needed to make to use up all those odds and ends. Muesli! What is Muesli? The short answer: muesli is the old-school version of overnight oats. Keep reading below for a more detailed explanation!

Originally posted 3/1/2011, Updated 5/18/2022.

What is Muesli?

Muesli is a mixture of rolled oats, nuts, seeds, and fresh or dried fruit that have been soaked in milk, yogurt, or juice. This dish is attributed to a Swiss doctor, Maximilian Bircher-Benner, who fed this refreshing and filling breakfast to the patients in his hospital. For that reason, muesli often goes by the name “Bircher Muesli.”

Muesli vs. Granola

You might be asking yourself, “How is that different from granola??” While they are similar, there are distinct differences between muesli and granola. Muesli is almost like raw granola. You can turn muesli into granola by adding some sweeteners and binders, like honey or brown sugar and oil, then baking it until it becomes deliciously crunchy.

How Do You Eat Muesli?

There are a few different ways you can enjoy muesli. You can add cold milk or yogurt, stir it on up, and let it soak for just a few minutes so the oats are just barely chewy. Or, if you prefer a softer oat, you can let them soak overnight or for up to about four days. And just like the “overnight oats” that have taken the internet by storm over the past decade, muesli is a great way to meal prep your breakfast for the week.

You can also treat your muesli like little homemade instant oatmeal packets. Divide the muesli into ⅓ or ½ cup servings, place in resealable containers, then every morning add about a cup of milk and microwave for a minute or two and you have a hot bowl of oatmeal.

What Kind of Oats are Best for Muesli?

The best type of oat for muesli is, in my opinion, old-fashioned rolled oats. These oats are hearty and have a lot of texture, but still soften fairly quickly when soaked. Quick oats are very thin and delicate and will create a much mushier texture in your muesli. Steel-cut oats are very tough and will need to be soaked for several hours before they soften.

What Else Can You Put in Muesli?

Just like overnight oats, you can add so many different things to your muesli. You can add any type of dried fruit, nut, or seed to the dry mix (stored at room temperature), or once you begin soaking your muesli you can add wet or perishable ingredients, like fresh fruit or maple syrup.

Muesli

Rolled oats, dried fruit, and nuts soaked in cold milk or yogurt make Muesli a quick and refreshing meal prep breakfast for summer!

Course Breakfast

Cuisine Swiss

Total Cost $2.54 recipe / $0.32 serving

Prep Time 5 minutes

Total Time 5 minutes

Servings 8 ½ cup each

Calories 222kcal

Author Beth – Budget Bytes

Ingredients

• 3 cups dry old-fashioned oats $0.68
• 1/2 cup chopped walnuts* $0.60
• 1/2 cup dried cranberries* $0.88
• 1/4 cup sunflower seeds* $0.25
• 2 Tbsp brown sugar (optional) $0.08
• 1/2 tsp cinnamon $0.05

Instructions

• Combine the oats, cranberries, walnuts, brown sugar, and cinnamon in a bowl. Stir until evenly mixed. Store mixture in an air-tight container in a cool dry place until ready to eat.
• To prepare the muesli, combine 1/2 cup muesli with 1/2 cup of cold milk. Let soak for 5 minutes, or up to four days in the refrigerator.

Notes

*You can use any type of dried fruit, nuts, and seeds.

Nutrition

Serving: 1Serving | Calories: 222kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Sodium: 4mg | Fiber: 4g

How to Make Muesli – Step By Step Photos

Add your oats, fruit, nuts, spices, and sweetener (optional) to a bowl. I used 3 cups old-fashioned rolled oats, ½ cup chopped walnuts, ½ cup dried cranberries, ¼ cup sunflower seeds, 2 Tbsp brown sugar, and ½ tsp cinnamon.

Simply stir the ingredients together and now it’s ready to use!

You can store this mix in an air-tight container at room temperature. It will last just as long as the individual dry ingredients themselves.

To enjoy your muesli, measure ½ cup of the dry muesli mix into a bowl. Pour ½ cup of milk (or more) over top and let sit for about five minutes (or refrigerate overnight for a softer oat).

Enjoy the muesli as is or top with your favorite fresh fruit, maple syrup, or nut butter.

The post Muesli appeared first on Budget Bytes.

Last year I made an amazing Broccoli Cheddar Chicken Salad that was just to die for, and ever since I’ve wanted to try a pesto-based version. Well, that day has finally come and I’m here to say that it’s just as easy and totally delish! So if you need another quick and filling refrigerator salad to make for lunches, this Pesto Chicken and Broccoli Salad is it!

What Kind of Chicken to Use

This Pesto Chicken and Broccoli Salad is the perfect recipe for store-bought rotisserie chicken, but if that’s not your jam you can totally cook your own boneless, skinless chicken breast or thighs. You’ll need about one cup of chopped cooked chicken (the amount is flexible), which will be about one chicken breast or two chicken thighs.

What Kind of Pesto to Use

I like the freshness of a basil pesto for this recipe. The herbal flavor really lightens up the dish. Pesto can be on the pricey side, but there are several brands that are a bit more affordable. Look for Alessi, Barilla, Classico, or Filippo Berio. And don’t let the rest of that jar of pesto go to waste! Check out our pesto recipe archives for ways to make sure every last drop gets put to good use.

Is the Broccoli Raw??

Yes, this salad is made with raw broccoli. The extra crunchy broccoli gives this salad tons of texture and helps it hold up well in the refrigerator for days. If you absolutely can not do raw broccoli, the next best option would probably be very lightly steamed broccoli, so that it still has some texture but that edge of raw flavor has been taken off.

How to Serve Pesto Chicken and Broccoli Salad

You can eat this salad alone in a bowl, stuff it into a pita, scoop some on top of a green salad, or wrap it up in a tortilla. There are so many options!

Pesto Chicken and Broccoli Salad

Chicken, broccoli, onion, and a creamy pesto dressing make this quick salad a delicious new lunchtime staple!

Course Lunch, Salad

Cuisine American

Total Cost $6.18 recipe / $1.55 serving

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 1 cup each

Calories 257kcal

Author Beth – Budget Bytes

Ingredients

• 1 cup chopped cooked chicken* $3.50
• 1 lb. fresh broccoli (about 2 cups chopped) $1.25
• 1/4 cup chopped red onion $0.08
• 1/4 cup basil pesto $1.00
• 1/4 cup mayonnaise $0.29
• 1 Tbsp lemon juice $0.04
• 1/4 tsp freshly cracked black pepper $0.02

Instructions

• Chop the chicken and broccoli into small, bite-sized pieces. Finely dice the red onion.
• In a bowl, stir together the pesto, mayonnaise, and lemon juice.
• Add the chicken, broccoli, and red onion to a large bowl. Pour the creamy pesto over top, and add the freshly cracked pepper. Stir to combine.
• Taste the salad and add salt or pepper to your liking. Serve immediately or refrigerate until ready to eat.

Notes

*You can use store-bought rotisserie chicken, or cook your own chicken breast in a skillet.

Nutrition

Serving: 1cup | Calories: 257kcal | Carbohydrates: 10g | Protein: 15g | Fat: 18g | Sodium: 298mg | Fiber: 3g

How to Make Pesto Chicken and Broccoli Salad – Step by Step Photos

You’ll want about one cup (give or take some) of chopped cooked chicken for this recipe. The easiest option is to use store-bought rotisserie chicken. But, if you aren’t using a rotisserie chicken, you can cook one chicken breast or two chicken thighs to use for this recipe. If you need instructions for cooking chicken breast in a skillet, see my tutorial here. Make sure to let the chicken cool before using it in the recipe.

To make the creamy pesto dressing, stir together ¼ cup basil pesto, ¼ cup mayonnaise, and 1 Tbsp lemon juice.

Chop about two cups of broccoli into small bite-sized pieces. Making sure to chop the broccoli small enough is key to making this salad work. They should be small enough that a few pieces could fit onto a fork.

Chop the chicken into small ¼-½ inch pieces (the cutting board pictured above is quite small, for reference)

Finely dice ¼ cup red onion. Place the broccoli, chicken, and onion in a bowl.

Pour the creamy pesto dressing over the ingredients in the bowl. Add about ¼ tsp freshly cracked pepper.

Stir everything together, give it a taste, and add salt or pepper to taste.

Enjoy in a bowl, stuffed into a pita, or on a green salad!

The post Pesto Chicken and Broccoli Salad appeared first on Budget Bytes.

I’ve been leaning on canned beans a lot lately because they’re just super fast and easy to make things with, and, as grocery prices continue to climb, they’re an inexpensive way to fill my belly. I made this super simple Lemony White Bean Salad the other day for meal prep and it was too easy and too good not to share. It makes a great side dish, or you can add a few more ingredients to make it a meal!

What’s in this White Bean Salad?

I love simple food, and this bean salad is a great example. It’s just white beans, thinly sliced red onion, a little parsley, and a quick homemade lemon vinaigrette. Quick, simple, delicious, and FRESH.

What Kind of White Beans Are Best

For this salad, you want a bean that is fairly large and firm so they don’t fall apart when the salad is stirred together. I used cannellini beans, but butter beans would also do well. I would avoid using navy beans or great northern beans for this recipe.

What to Serve with White Bean Salad

I served this salad as part of my weekly meal prep along with some Garlic Marinated Chicken, and a few triangles of pita. It would also go great with Mediterranean Turkey Burgers, Baked Cod, Chimichurri Chicken Kebabs, or as an addition to a Hummus Lunch Box.

What Else Can I Add?

Because this recipe is so simple and basic, there are a lot of ways to dress it up and make it into something new! So browse your fridge and pantry for ingredients that might need to be used up, because chances are you can add them to this salad! Here are a few ideas:

• Fresh or sun dried tomatoes
• Crumbled feta
• Fresh spinach
• Any fresh herbs (scallions, chives, basil, tarragon, cilantro, rosemary)
• Cucumbers
• Sautéed kale
• Tuna
• Grilled chicken
• Thinly sliced radishes
• Diced avocado

Lemony White Bean Salad

This simple Lemony White Bean Salad is an expensive, light, and fresh option for summer meals or your weekly meal prep.

Course Dinner, Lunch, Side Dish

Cuisine Mediterranean

Total Cost $2.53 recipe / $0.42 serving

Prep Time 15 minutes

Total Time 15 minutes

Servings 6 ½ cup each

Calories 151kcal

Author Beth – Budget Bytes

Ingredients

• 2 Tbsp olive oil $0.32
• 1 Tbsp lemon juice $0.04
• 1/2 Tbsp red wine vinegar $0.05
• 1 tsp Dijon mustard $0.06
• 1 clove garlic, minced $0.08
• 1/8 tsp salt $0.01
• 1/8 tsp freshly cracked black pepper $0.01
• 2 15oz. cans Cannellini beans $1.78
• 1/4 red onion, thinly sliced $0.08
• 2 Tbsp chopped fresh parsley $0.10

Instructions

• Make the vinaigrette first. Whisk together the olive oil, lemon juice, red wine vinegar, Dijon, minced garlic, salt, and pepper.
• Rinse and drain the cannellini beans. Thinly slice the red onion and roughly chop the parsley.
• Place the beans, onions, and parsley in a bowl, then pour the vinaigrette over top. Stir to combine. Taste and adjust the salt or pepper to your liking.

Nutrition

Serving: 0.5cup | Calories: 151kcal | Carbohydrates: 23g | Protein: 8g | Fat: 5g | Sodium: 373mg | Fiber: 7g

How to Make Lemony White Bean Salad – Step by Step Photos

Make the Lemon Vinaigrette first so the flavors have a few minutes to chill. Simply whisk together 2 Tbsp olive oil, 1 Tbsp lemon juice, ½ Tbsp red wine vinegar, 1 tsp Dijon mustard, 1 clove of minced garlic, ⅛ tsp salt, and ⅛ tsp freshly cracked pepper.

Rinse and drain two 15oz. cans of cannellini beans.

Thinly slice about ¼ of a red onion and roughly chop about 2 Tbsp of parsley. Add the beans, onions, and parsley to a bowl, then pour the vinaigrette over top.

Stir the ingredients together until well combined. Taste and adjust the salt or pepper to your liking.

You can serve the salad immediately or let it chill in the refrigerator for a while. It will be good for 3-4 days and the flavors will blend more as time goes on. Always give it a good stir to redistribute the flavors just before serving!

The post Lemony White Bean Salad appeared first on Budget Bytes.