Easy Broccoli Cheddar Soup

If ever there was a meal-worthy soup, it would be Broccoli Cheddar! This bowl full of colorful, chunky vegetables and a super thick cheesy “broth” are sure to leave you warm, happy, and satisfied. Unlike some broccoli cheddar soups, my Broccoli Cheddar Soup doesn’t use heavy cream and is ever so slightly lighter on the […]

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If ever there was a meal-worthy soup, it would be Broccoli Cheddar! This bowl full of colorful, chunky vegetables and a super thick cheesy “broth” are sure to leave you warm, happy, and satisfied. Unlike some broccoli cheddar soups, my Broccoli Cheddar Soup doesn’t use heavy cream and is ever so slightly lighter on the cheese, so you still get all that creamy, cheesy goodness without feeling totally weighed down. But, you can always add more cheese if you’d like. #norules This soup is so dang easy I’m sure it’s going to go into my regular rotation!

Three bowls of Broccoli Cheddar Soup with saltine crackers on the side

Smaller Batch for No Leftovers

Most of my soup recipes are big batch so you can freeze the leftovers and stock your freezer with all that goodness, but this Broccoli Cheddar Soup is the exception. Cheese sauces (and in this case broths) thickened with butter and flour roux don’t tend to hold up to freezing and thawing, so I made this a small batch soup so you don’t have to worry about having too many leftovers. This recipe makes four generous servings.

How Long Does Broccoli Cheddar Soup Keep?

As mentioned above, you don’t want to freeze this soup, but it will stay good in your fridge for 4-5 days. And boy are the leftovers ever DELICIOUS. They reheat beautifully in the microwave, or can be reheated on the stove top over medium-low heat, stirring often.

What to Serve with Broccoli Cheddar Soup

This super thick, cheesy “broth” is just begging for some crackers or thick crusty bread for scooping up every last drop. I love saltine crackers with mine, but oyster crackers would be awesome, as would my focaccia rolls

Can I Use Frozen Broccoli?

Yes, frozen broccoli works quite well for this recipe. I do suggest letting them thaw completely before adding them to the soup, and you probably will still want to chop them into much smaller pieces (think bite-sized, fits-on-a-spoon small).

Make it Vegetarian

I used chicken broth as the base for my soup because it tends to be a little more on the mild side and the light color doesn’t overshadow the orange color of the cheese, but you can use vegetable broth instead to make this soup vegetarian. Just be aware that it tends to have a stronger flavor and the darker color may darken your soup. 

CLose up of a ladle full of broccoli cheddar soup

 
Overhead view of a bowl of broccoli cheddar soup with saltine crackers

Broccoli Cheddar Soup

This super easy Broccoli Cheddar Soup is chock full of colorful, chunky vegetables in a rich and cheesy broth for a totally meal-worthy soup.
Total Cost $4.97 recipe / $1.24 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 2 cups each
Calories 426.2kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.52
  • 1 lb. broccoli $1.49
  • 2 carrots $0.23
  • 4 Tbsp butter $0.52
  • 4 Tbsp all-purpose flour $0.04
  • 2 cups chicken broth $0.24
  • 2 cups whole milk $0.75
  • 1/2 tsp smoked paprika $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/8 tsp cayenne pepper $0.02
  • 6 oz. sharp cheddar, shredded $1.27

Instructions

  • Dice the onion. Chop the broccoli into very small pieces. Peel and slice the carrots.
  • Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and continue to sauté for about 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.
  • Add the chicken broth and whisk to dissolve all the flour off the bottom of the pot. Turn the heat up to medium-high and, while stirring often, allow the broth to come up to a simmer. When it reaches a simmer it will thicken to a gravy consistency.
  • Turn the heat back down to medium and whisk in the milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back up to a simmer.
  • Add the chopped broccoli and carrots, allow the broth to come back up to a simmer, and continue to simmer the vegetables, stirring often, for 15 minutes, or until the carrots are tender.
  • Finally, turn the heat down to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted. Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).

Nutrition

Serving: 2cups | Calories: 426.2kcal | Carbohydrates: 22.43g | Protein: 16.65g | Fat: 30g | Sodium: 949.73mg | Fiber: 2.55g

Scroll down for the step by step photos!

Overhead view of a bowl of broccoli cheddar soup with saltine crackers

How to Make Broccoli Cheddar Soup – Step by Step Photos

Chopped broccoli

Dice one yellow onion, finely chop one pound of broccoli, and peel and slice two carrots. I’m showing a photo of the broccoli so you can see how fine you want the pieces. I might even go a smidge smaller on the broccoli next time. You want the pieces small enough to easily fit on a spoon!

Sautéed onion and butter, flour being added to the pot

Add the onion and 4 Tbsp butter to a large soup pot and sauté over medium heat until the onions are soft and translucent. Add 4 Tbsp all-purpose flour and continue to sauté for about 2 minutes more, or until the flour is coating the bottom of the pot and has turned a light golden brown color.

Chicken broth being whisked into the pot

Whisk 2 cups chicken broth into the pot, making sure to dissolve all the flour off the bottom of the pot. Turn the heat up to medium-high and while stirring often, allow the broth to come up to a simmer, at which point it will thicken into a gravy consistency.

Whisk in milk and spices

Turn the heat back down to medium. Whisk 2 cups milk, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp black pepper, and ⅛ tsp cayenne pepper into the thickened broth. Allow the broth to come back up to a simmer.

Chopped vegetables added to the pot

Add the chopped broccoli and sliced carrots to the pot. Allow it to come back up to a simmer, then continue to simmer the vegetables, stirring often, for 15 minutes, or until the carrots are tender.

Simmered vegetables in the soup

You can test a piece of carrot or broccoli to make sure it’s to your desired tenderness. If not, simmer a bit longer. The soup doesn’t even have any cheese in it yet, but it already looks so good!

Shredded Cheese added to the soup

Finally, add 6 oz. of shredded sharp cheddar, one handful at a time, until it is fully melted into the soup. I stopped at 6oz. (¾ of an 8oz. block), but you could always add the remaining 2oz. if you prefer.

Finished broccoli cheddar soup being stirred

And that’s a wrap! Taste your soup and see if you want to add any additional salt. This will mostly depend on the salt content of your chicken broth. I did not add any, but if your soup is tasting a little bland, a little salt can go a long way toward making the flavors pop!

Side view of broccoli cheddar soup in the pot with the ladle

Soooo thick and cheesy!! 😍

Three bowls of broccoli cheddar soup with saltines on the side

The post Easy Broccoli Cheddar Soup appeared first on Budget Bytes.

Chocolate Banana Muffins

What to do with browning bananas? It’s the question that never stops needing to be answered. The other day I was about to make a batch of my Yogurt Banana Bread with some over ripe bananas, but I decided to change it up last minute. I added little cocoa powder and a handful of chocolate […]

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What to do with browning bananas? It’s the question that never stops needing to be answered. The other day I was about to make a batch of my Yogurt Banana Bread with some over ripe bananas, but I decided to change it up last minute. I added little cocoa powder and a handful of chocolate chips to the batter, then scooped it into a muffin tin instead of a bread pan for easy portioning, and I got these tasty little Chocolate Banana Muffins. They’re the perfect not-too-sweet treat that I can keep in my freezer for days that I want a little something special to go with my morning coffee.

Chocolate banana muffins in the muffin tin, on a cooling rack, and a wooden cutting board

Use Ripe Bananas for the Best Flavor

I know chocolate banana muffins sound delicious, but have patience and wait until you have some brown, over ripe bananas to make this recipe. Over ripe bananas are sweeter and their banana flavor is more intense, which is what you want for the banana flavor to really come through in the muffins. Plus, they’re easier to mash when they’re soft and super ripe. ;)

How to Freeze Chocolate Banana Muffins

I love the fact that these banana muffins are already in single-serving portions, which makes them really great for freezing and thawing as-needed (or “as-wanted”?). To freeze the muffins, make sure they cool completely to room temperature, then place them in a gallon-sized zip top freezer bag and transfer to the freezer. To thaw, you can either let them sit for 15-30 minutes at room temperature, or microwave for about 30 seconds until they’re warm and the chocolate chips are melted. They’re sooooo good with a cup of coffee!

Other Muffin Add-in Ideas

Muffins like this are kind of fun because you can really play around with the add-ins (in addition to, or in place of the chocolate chips). Peanut butter chips would be really good in these muffins, as would something like shredded coconut. Walnuts are a classic with banana bread, but almonds would probably taste really nice with this banana-chocolate combo, too.

Chocolate Banana Muffins in a muffin tin, some turned on their side

 
Chocolate Banana Muffins in a muffin tin, some turned on their side

Chocolate Banana Muffins

Chocolate Banana Muffins are a delicious freezer-friendly sweet treat, and a great way to use up brown bananas so they don't go to waste!
Total Cost $3.97 recipe / $0.33 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 232.86kcal
Author Beth - Budget Bytes

Ingredients

  • 1 cup mashed bananas (about 2-3 bananas) $0.42
  • 1 cup plain yogurt $0.67
  • 2 large eggs $0.46
  • 1/2 cup sugar $0.40
  • 4 Tbsp metled butter $0.52
  • 1 tsp vanilla extract $0.30
  • 1.5 cups all-purpose flour $0.23
  • 1/3 cup unsweetened cocoa powder $0.21
  • 1 tsp baking powder $0.02
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.01
  • 1/2 cup chocolate chips $0.70

Instructions

  • Preheat the oven to 350ºF. Line a muffin tin with paper liners.
  • Mash the bananas well. You'll need one cup mashed bananas. If you have slightly less than one cup, you can use slightly more yogurt to make up for the banana. If you have slightly more than one cup, you can reduce the yogurt slightly to compensate for the extra banana.
  • Add the mashed banana to a large mixing bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk the ingredients together well.
  • In a separate bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Pour the dry ingredients into the bowl with the wet ingredients and stir just until they are combined. It's okay if the mixture is a little lumpy. Do not over stir. Finally, fold the chocolate chips into the batter.
  • Divide the batter between the 12 wells of the muffin tin (it will fill each well up to the top). Transfer the muffin tin to the preheated oven and bake for 35 minutes.
  • After baking, remove the muffins from the tin and allow them to cool on a wire rack before serving.

Nutrition

Serving: 1muffin | Calories: 232.86kcal | Carbohydrates: 38.8g | Protein: 4.37g | Fat: 8.02g | Sodium: 233.58mg | Fiber: 2.22g

Scroll down for the step by step photos!

Close up front view of the chocolate banana muffins in the tin

How to Make Chocolate Banana Muffins – Step by Step Photos

Mashed banana in a measuring cup with a fork

Preheat the oven to 350ºF and line a muffin tin with paper liners. Mash 2-3 bananas well with a fork. You’ll need 1 cup mashed bananas. If you have slightly less banana, you can add a little extra yogurt to make up for it. If you have a little more than 1 cup banana, you can reduce the yogurt a little to compensate for the extra banana.

Wet ingredients for the banana muffins in a bowl

Add the mashed banana to a large mixing bowl along with 1 cup plain yogurt, 2 large eggs, ½ cup sugar, 4 Tbsp melted butter, and 1 tsp vanilla extract. Whisk these ingredients together well.

Dry ingredients for muffins in a bowl

In a separate bowl, stir together 1.5 cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Stir until the dry ingredients are very well combined.

wet and dry ingredients being stirred together with a spatula

Add the dry ingredients to the wet ingredients and stir just until everything is moistened. The mixture will be lumpy, but try not to over stir (the photo shows the mixture half stirred, check the next photo for the appearance of the fully stirred batter).

Chocolate chips being added to the batter

Finally, fold a ½ cup chocolate chips into the batter, again taking care not to over stir.

Muffin batter in the muffin tin, unbaked.

Divide the batter between 12 wells of a muffin tin. The batter will fill each well all the way up to the top. Transfer the muffin tin to the preheated 350ºF oven.

Baked chocolate banana muffins in the muffin tin

Bake the muffins in the preheated oven for 35 minutes. Remove the baked muffins from the tin to cool before serving.

Chocolate banana muffins in the muffin tin, on a cooling rack, and on a cutting board

Enjoy!

The post Chocolate Banana Muffins appeared first on Budget Bytes.

Vegan Shortbread Cookies

This article is from Delicious Everyday.
These vegan shortbread cookies are light and buttery, and even make great gifts for foodie friends. They only need 3 simple ingredients and are done in a jiffy! These vegan cookies are super simple to make, and…

This article is from Delicious Everyday.

These vegan shortbread cookies are light and buttery, and even make great gifts for foodie friends. They only need 3 simple ingredients and are done in a jiffy! These vegan cookies are super simple to make, and they can easily be decorated for any holiday or event. Just ice them, sprinkle them, or even dip...

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Green Chile Chicken Enchiladas

Creamy, tangy, and filling, these Green Chile Chicken Enchiladas are an awesome comforting weeknight dinner. Whether you cook a couple of chicken breasts up quickly in a skillet, or use pre-cooked chicken like rotisserie chicken or canned chicken breast, this recipe comes together easily. I smothered these chicken enchiladas with a really quick homemade green […]

The post Green Chile Chicken Enchiladas appeared first on Budget Bytes.

Creamy, tangy, and filling, these Green Chile Chicken Enchiladas are an awesome comforting weeknight dinner. Whether you cook a couple of chicken breasts up quickly in a skillet, or use pre-cooked chicken like rotisserie chicken or canned chicken breast, this recipe comes together easily. I smothered these chicken enchiladas with a really quick homemade green chile sauce that only takes about 10 minutes to make, and has a LOT more flavor than store bought canned enchilada sauce, so try not to skip it if you can!

A casserole dish with green chile chicken enchiladas next to a bowl of pico de gallo

Chicken Options

I cooked up a couple of chicken breasts in a skillet for these enchiladas (instructions included in the recipe below), but you can take a short cut by using rotisserie chicken or canned chicken breast, if you want to make this recipe even easier. You’ll need about 2 cups of chopped cooked and cooled chicken for the enchilada filling. 

Can I Add More Vegetables?

Yes, you can add more vegetables to the enchilada filling, if you’d like. Since you’ll be adding more volume, I suggest either making more enchiladas (maybe 16 enchiladas) or reducing the meat by half to make up for the added vegetables. Vegetables that would go good in these green chile chicken enchiladas include: zucchini (sautéed first to remove moisture), spinach (chopped and sautéed or frozen, thawed), or frozen corn (thawed). 

Or you can just add a bunch of vegetables as you side dish to get your balance. ;)

What to Serve with Green Chile Chicken Enchiladas

There are so many great side dishes that would go with these enchiladas. Try one of the following:

Are These Enchiladas Spicy?

I would consider these enchiladas “medium” spicy. I used pepper jack cheese, which has spicy peppers, as well as a little cayenne pepper in the filling. If your canned green chiles (used to make the enchilada sauce) are spicy as well, your enchiladas will be more on the spicy side.

If you want to make these enchiladas mild, simply swap out the pepper jack cheese for Monterey Jack, skip the cayenne pepper in the filling, and make sure you use mild canned green chiles.

Close up overhead view of green chile chicken enchiladas in a casserole dish

 
front view of green chile chicken enchiladas in the casserole dish

Green Chile Chicken Enchiladas

A creamy, cheesy chicken filling inside toasted corn tortillas, smothered with a homemade sauce makes these green chile chicken enchiladas to die for!
Total Cost $11.32 recipe / $1.89 serving
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 2 enchiladas each
Calories 434.9kcal
Author Beth - Budget Bytes

Ingredients

Enchiladas

  • 12 6-inch corn tortillas $0.68
  • 1/2 Tbsp cooking oil $0.02
  • 1 lb. boneless, skinless chicken breast* $6.43
  • 1/2 cup sour cream $0.22
  • 8 oz. pepper jack cheese, shredded and divided $1.69
  • 2 green onions, sliced $0.20
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp cayenne pepper $0.03
  • 1/2 tsp ground cumin $0.05
  • ½ tsp salt $0.02

Green Chile Enchilada Sauce

  • 2 4oz. cans diced green chiles $1.58
  • 2 Tbsp cooking oil $0.16
  • 2 Tbsp all-purpose flour $0.02
  • 1 tsp ground cumin $0.10
  • 1/2 tsp garlic powder $0.03
  • 1/4 tsp onion powder $0.02
  • 1 cup water $0.00
  • 1/2 tsp salt $0.02

Instructions

  • heat a large skillet over medium-high. Once hot, toast the tortillas for 30-60 seconds on each side, or until browned on the edges (no oil needed). Stack the toasted tortillas on a plate and cover with foil or an upside down bowl to keep them from drying out.
  • Turn the heat under the skillet down to medium, add the cooking oil, and swirl to coat the surface. Add the chicken breast and cook for about 5-7 minutes on each side, or until cooked through (165ºF internal temperature). Transfer the chicken breast to a clean cutting board to cool.
  • While the chicken is cooking, begin the green chile enchilada sauce. Add both cans of diced green chiles (with liquid) to a blender and purée until smooth.
  • Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium, allowing the mixture to come up to a bubble. Once bubbling, continue to cook and stir for 1 minute.
  • Carefully add the water and puréed green chiles to the sauce pot and whisk to combine. Allow the sauce to come back up to a simmer, stirring often. Once simmering, turn off the heat, and season with salt (about ½ tsp). Set the sauce aside.
  • Begin preheating the oven to 350ºF. Add the sour cream, half of the shredded pepper jack, sliced green onions, garlic powder, cumin, cayenne and salt to a large bowl. Finely dice the chicken, then add it to the bowl with the other ingredients. Stir until everything is well combined.
  • Begin assembling the enchiladas. Add about ¼ cup of the prepared filling to the center of each tortilla and then roll it closed. Place the filled tortillas in a casserole dish, seam side down.
  • Pour the prepared green chile enchilada sauce over the enchiladas, then top with the remaining shredded pepper jack cheese. Bake in the preheated oven for 30 minutes, or until the sauce is bubbling around the edges. Serve hot.

Notes

*You can use pre-cooked chicken, if preferred. This price reflects organic chicken breasts.

Nutrition

Serving: 2enchiladas | Calories: 434.9kcal | Carbohydrates: 23.7g | Protein: 29.27g | Fat: 24.67g | Sodium: 958.02mg | Fiber: 4.08g

Scroll down for the step by step photos!

front view of green chile chicken enchiladas in the casserole dish

How to Make Green Chile Enchiladas – Step by Step Photos

two stacks of corn tortillas, one toasted, one untoasted

Heat a large skillet over medium-high. Once hot, add the tortillas and toast on each side for 30-60 seconds or until browned (no oil needed). Place the toasted tortillas on a plate and cover with foil or an upside down bowl to keep them from drying out.

Cooked Chicken in a skillet

Turn the heat under the skillet down to medium. Add ½ Tbsp cooking oil to the hot skillet and swirl to coat. Add two boneless, skinless chicken breasts and cook for about 5-7 minutes on each side or until cooked through (165ºF internal temperature). Transfer the cooked chicken to a clean cutting board to cool.

Pureed green chiles in the blender

While the chicken is cooking, begin the green chile enchilada sauce. Purée two 4oz. cans of diced green chiles (with the liquid from the can) in a blender.

Oil, flour, and spices in a sauce pot

Add 2 Tbsp cooking oil, 2 Tbsp all-purpose flour, 1 tsp ground cumin, ½ tsp garlic powder, and ½ tsp onion powder to a sauce pot. Cook and stir over medium until it begins to bubble. Once bubbling, continue to cook and stir for one minute.

A spoon dipping into the thickened enchilada sauce

Add 1 cup water and the puréed green chiles. Whisk to combine, then allow it to come back up to a simmer (stirring frequently). Once simmering it will thicken slightly. Season with salt (about ½ tsp), then set the sauce aside.

Chopped chicken on a cutting board

Finely chop the cooked chicken.

chicken enchilada filling ingredients in a bowl, not mixed.

Begin preheating the oven to 350ºF. Add ½ cup sour cream, 4oz. shredded pepper jack (1 cup), 2 sliced green onions, ½ tsp garlic powder, ¼ tsp cayenne, ½ tsp cumin, ¼ tsp salt, and the chopped chicken to a bowl. Stir to combine.

chicken filling in one tortilla, the bowl and casserole dish in the background

Begin assembling the chicken enchiladas. Add about ¼ cup filling to each toasted tortilla, then roll closed. Place the filled tortillas in a casserole dish, seam side down.

Green chile enchilada sauce being poured over enchiladas.

Pour the prepared green chile enchilada sauce over the enchiladas.

Top enchiladas with pepper jack cheese

Top with the remaining 4oz. (1 cup) shredded pepper jack cheese. 

Baked green chile chicken enchialdas topped with cilantro

Bake the enchiladas in the preheated 350ºF oven for 30 minutes, or until the sauce is bubbling around the edges. (I garnished with chopped cilantro, but it’s not really needed for flavor). 

Side view of the casserole dish full of green chile chicken enchiladas

Serve hot! Side dish recommendations in the blog post above the recipe! :)

The post Green Chile Chicken Enchiladas appeared first on Budget Bytes.

Green Chile Enchilada Sauce

Canned green enchilada sauce is just kind of sad. It’s watery and usually not very flavorful. Authentic green enchilada sauce is a little bit of a project, involving roasting fresh tomatillos, onions, garlic, and peppers—not something I necessarily want to be doing in addition to making the rest of dinner on a busy weeknight. I […]

The post Green Chile Enchilada Sauce appeared first on Budget Bytes.

Canned green enchilada sauce is just kind of sad. It’s watery and usually not very flavorful. Authentic green enchilada sauce is a little bit of a project, involving roasting fresh tomatillos, onions, garlic, and peppers—not something I necessarily want to be doing in addition to making the rest of dinner on a busy weeknight. I needed something in between. A rich and flavorful green enchilada sauce that was still super fast and easy. So I crafted this super easy Green Chile Enchilada Sauce, based on my Easy Homemade Red Enchilada Sauce, but with a green chile base and a slightly different mix of spices. If you love my red enchilada sauce, I think you’re going to enjoy this one just as much!

A bowl of green chile enchilada sauce with a wooden spoon next to a can of green chiles

What is in Green Enchilada Sauce?

Green enchilada sauce is a mix of roasted peppers, onions, garlic, tomatillos, and spices. If you want to try an authentic recipe, give this Green Enchilada Sauce from Isabel Eats a shot. But as I mentioned in the intro, I was looking for convenience without sacrificing a lot of flavor. So I swapped out the fresh roasted peppers, onions, and garlic for canned green chiles and dried spices. I also add a little oil and flour for thickening power. On days when I have time to cook for fun, I’ll probably make my enchilada sauce the real way, but this quick version will be my go-to most of the time!

Is This Sauce Spicy?

It can be. Canned green chiles can vary in heat level. The canned diced green chiles I purchased from Kroger were completely mild, but depending on the brand, they may have a little heat. If you want to make your green enchilada sauce spicy, you can always add a pinch or two of cayenne pepper.

How Do You Use Green Chile Enchilada Sauce?

Enchilada is great for so much more than just enchiladas! It’s also great for:

  • Combining with eggs, tortilla chips, and cheese for chilaquiles or migas 
  • Drizzled over tacos
  • Stirred into sour cream for a creamy-tangy chip dip
  • Smothering burritos
  • Mixed into mayo to use as a green chile coleslaw dressing

Can I Skip the Flour?

Yes, if you need to make this sauce gluten-free, you can skip the flour. The flour-oil combo does help thicken the sauce, but you’ll still have a wonderfully flavorful sauce without it, just slightly less viscous.

Green Chile Enchilada Sauce being poured from a jar onto a pan of rolled enchiladas

 
A wooden spoon in a bowl of green chile enchilada sauce with cilantro and diced green chiles on the side

Easy Green Chile Enchilada Sauce

A rich and flavorful green chile enchilada sauce that only takes minutes to make. The perfect compromise between flavor and convenience for busy weeknights.
Total Cost $1.87 recipe / $0.31 serving
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 6 ¼ cup each
Calories 67.35kcal
Author Beth - Budget Bytes

Ingredients

  • 2 4oz. cans diced green chiles $1.58
  • 2 Tbsp cooking oil $0.08
  • 2 Tbsp all-purpose flour $0.02
  • 1 tsp ground cumin $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp onion powder $0.02
  • 1 cup water $0.00
  • 1/2 tsp salt $0.02

Instructions

  • Add the canned green chiles (with any liquid in the can) to a blender and purée until smooth. Set the puréed chiles aside.
  • Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium heat until it begins to simmer and bubble up. Continue cooking and stirring for about 1 minute to toast the flour and spices.
  • Carefully add the water and puréed green chiles to the oil, flour, and spices in the sauce pot. Whisk the mixture until everything is evenly combined.
  • Allow the sauce to come back up to a simmer, then add 1/2 tsp salt, or to taste.
  • Use the green chile enchilada sauce immediately, or refrigerate up to four days.

Nutrition

Serving: 0.25cup | Calories: 67.35kcal | Carbohydrates: 5.47g | Protein: 0.4g | Fat: 4.78g | Sodium: 404.52mg | Fiber: 1.67g

Scroll down for the step by step photos!

A spoon drizzling some green chile enchilada sauce into a jar of the sauce

How to Make Green Chile Enchilada Sauce – Step by Step Photos

Canned green chiles in the can and in a bowl

These are the canned green chiles that I used as the base for this sauce. Some brands are spicy, some are mild (the kind I used are mild). 

Pureed green chiles in the blender

Add two 4oz. cans of green chiles to a blender (with all the liquid in the can) and purée them until smooth.

Oil, flour, and spices in a sauce pot

Add 2 Tbsp cooking oil, 2 Tbsp all-purpose flour, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/4 tsp onion powder to a small sauce pot.

Oil, flour, and spices being cooked in the sauce pot

Cook and stir the oil, flour, and spices over medium heat until they begin to simmer and bubble. Continue to cook and stir for about one minute to toast the flour and spices.

Water being poured into the sauce pot

Carefully add 1 cup water…

pureed green chiles being poured into the sauce pot

Also add the puréed green chiles.

A spoon dipping into the finished green enchilada sauce in the sauce pot

Whisk the ingredients together until smooth, then allow it to come back up to a simmer, stirring occasionally. This should only take a few minutes. Finally, season the finished sauce with 1/2 tsp salt, or to taste.

Green Chile Enchilada Sauce being poured from a jar onto a pan of rolled enchiladas from above

Use the Green Chile Enchilada Sauce immediately on your favorite enchiladas, or refrigerate the sauce up to four days.

Finished green chile enchilada sauce in a bowl with a wooden spoon on the side

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No-Knead Focaccia

Once you try focaccia, you’ll never go back to plain bread! This hearty No-Knead Focaccia is coated in olive oil and herbs, making every bite full of delicious flavor. And the best part? It only takes about 5 minutes of hands-on work to make an amazing loaf. This delicious bread pretty much makes itself! Originally […]

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Once you try focaccia, you’ll never go back to plain bread! This hearty No-Knead Focaccia is coated in olive oil and herbs, making every bite full of delicious flavor. And the best part? It only takes about 5 minutes of hands-on work to make an amazing loaf. This delicious bread pretty much makes itself!

Originally published 4-30-2011, updated 5-28-2020.

 A stack of focaccia slices, sides visible showing off bubbles

How Does No-Knead Bread Work?

When making regular bread, you have to use a lot of elbow grease kneading the dough to make the gluten strands line up and form a sort of matrix that gives the dough strength and texture. With no-knead bread, the dough is allowed to ferment overnight. During fermentation enzymes break down the gluten in a process called autolysis, which makes it easier for them to untangle, line up, and form the matrix that usually takes a lot of kneading to form. 

An added bonus is that overnight fermentation adds a lot of flavor to the bread. AND, since the yeast has so much time to grow and multiply, you only need to use ¼ tsp yeast, compared to about 2 tsp for a normal loaf of bread! Win-win!

What Kind of Yeast Can I Use?

This no-knead style bread is a little unique because the yeast is combined with dry flour, instead of being mixed with water and allowed to “proof” first. Because it’s not proofed first, you’ll need a specific kind of yeast—instant yeast or bread machine yeast. These types of yeast do not need to be “woken up” in warm water before being added to bread dough.

What Do You Serve With Focaccia?

Focaccia is such a versatile bread! It makes a great side dish with just about any meal, but I think it’s particularly nice with soups and stews. It’s hearty texture makes it great for dipping, dunking, and sopping up sauces, stews, and soups. It’s also fantastic for sandwiches, especially pressed sandwiches like paninis. You can also use this bread to make pizzas or flatbreads. Simply top it with your favorite cheese, meat, or vegetables and bake again until the cheese is melted and bubbly.

Freeze the Extras!

This makes a BIG batch of focaccia bread, so I highly suggest freezing the leftovers. Most bread, including focaccia, freeze beautifully, so you can have homemade bread with any meal without a lot of work. To freeze the focaccia, simply let it cool completely until it is room temperature, cut it into slices (whichever size or shape you prefer), then place it in a gallon-sized freezer bag. The frozen no-knead focaccia thaws quickly at room temperature.

Can I Use Whole Wheat Flour?

Yes, you can substitute some of the all-purpose flour for whole wheat. Using all whole-wheat flour generally creates a very heavy and dense bread, so I highly suggest using only some, up to 50%, whole wheat flour. You may need to use slightly more water, as whole wheat flour absorbs more moisture than all-purpose flour.

A hand holding a slice of focaccia so you can see the bubbles in the side

 
A stack of no knead focaccia slices viewed from the side

No-knead Focaccia Bread

Fresh, hearty focaccia bread is incredibly simple to make with this no-knead method. It's perfect for sandwiches or dunking into soups and stews. 
Total Cost $1.31 recipe / $0.11 serving
Prep Time 16 hours
Cook Time 20 minutes
Total Time 16 hours 20 minutes
Servings 12 squares
Calories 177.83kcal
Author Beth - Budget Bytes

Ingredients

  • 4 cups all-purpose flour $0.61
  • 1/4 tsp instant yeast $0.02
  • 1 1/2 tsp salt $0.03
  • 2 cups water $0.00
  • 2 Tbsp olive oil, divided $0.32
  • 2 Tbsp cornmeal $0.03
  • 1 Tbsp Italian seasoning $0.30

Instructions

  • The night before, combine the flour, salt and yeast in a bowl. Stir until everything is evenly combined. Add the water and stir until it forms one cohesive, sticky, shaggy ball of dough with no dry flour left on the bottom of the bowl. If there is still dry flour in bowl, add a little water (1-2 Tbsp) until the dough comes together (scroll down to the step by step photos for examples). Loosely cover the bowl and let sit at room temperature for 12-18 hours.
  • The next day the dough will be wet, bubbly, and very fluffy. Dust the top of the dough with some flour, then scrape the dough from the sides of the bowl. Turn the dough over on itself a few times until it forms a ball in the center of the bowl.
  • Line a baking sheet with foil then drizzle with 1 Tbsp olive oil. Spread the oil to coat the surface of the foil, then sprinkle cornmeal on top of the oil.
  • Transfer the dough to the baking sheet. Stretch and pat the dough out into a large rectangle. You may need to dust your hands with flour throughout this process to keep the dough from sticking.
  • Drizzle olive oil over the surface of the dough and use a soft brush to spread it evenly over the surface. Sprinkle the Italian seasoning (or any type of herbs) over top. Let the dough rise for another hour.
  • Preheat the oven to 425ºF. Using your fingers, press dimples into the risen dough. Bake the focaccia for 20-25 minutes in the preheated oven or until the surface is golden brown. After removing from the oven, allow the focaccia to cool before slicing and serving.

Nutrition

Serving: 1sqaure | Calories: 177.83kcal | Carbohydrates: 33.13g | Protein: 4.45g | Fat: 2.69g | Sodium: 356.03mg | Fiber: 1.22g

Try More No-Knead Bread Recipes:

Three slices of no-knead focaccia piled on a wooden cutting board

 

How to Make No-Knead Focaccia – Step By Step Photos

Flour Yeast and salt in a bowl

Start with 4 cups all-purpose flour, ¼ tsp instant yeast, and 1.5 tsp salt. Stir them together until everything is well combined.

Water being poured into flour mixture

Add 2 cups water to the flour mixture. This part will require a little flexibility on your part. You may need to add slightly less or slightly more water depending on the ambient humidity in your home and fluctuations with measuring the flour. I’ll show you what to look for in the next photos.

Dough that is too dry

Stir the water into the flour until it forms a ball of sticky dough and there is no more dry flour left on the bottom of the bowl. In the photo above, the dough is too dry. You can see dry flour on the bottom of the bowl and the dough ball is not cohesive. If this is your dough, add a tablespoon or two more water.

Sticky dough ball

Your dough should look like this. Sticky, but not slimy or shiny, and no dry flour on the bottom of the bowl. This style of dough is much more wet than traditional bread dough. Cover the bowl loosely and allow it to sit at room temperature for 12-18 hours.

Bubbly, fermented dough

After 12-18 hours the dough will look very bubbly and large, like this. Am I weird for thinking that’s gorgeous??

Pull dough from sides of the bowl

Sprinkle a little flour over the dough to keep your hands from sticking and pull the dough from the sides of the bowl. Turn the dough over onto itself a few times until it forms a sort of ball. Keep your hands well floured as you do this.

Dough ball in the bowl

This is what the dough looks like after I folded it onto itself a few times. The gluten matrix is well developed. You can tell by how smooth it is and the air bubbles trapped right under the surface.

Olive oil being drizzled onto a baking sheet

Line a baking sheet with foil, then drizzle 1 Tbsp olive oil over the surface. Use your hands to spread the oil to evenly coat the surface of the foil, then sprinkle about 2 Tbsp cornmeal over the oil.

Shaped focaccia on baking sheet, topped with more oil and herbs

Transfer the ball of dough to the prepared baking sheet and press and stretch it out until it fills the entire baking sheet. Drizzle one more tablespoon of olive oil over the surface of the dough, then sprinkle 1 Tbsp Italian seasoning over the surface (you can use a mix of basil, oregano, and red pepper if you don’t have Italian seasoning).

Fingers making indentations in unbaked focaccia

Let the dough rise for one hour (or a little more if your ambient room temperature is on the cool side). When you get close to the end of the rise time, begin preheating your oven to 425ºF. Use your fingers to make dimples all over the dough.

Baked focaccia on the baking sheet

Once the focaccia has risen and the oven is fully preheated, transfer the baking sheet to the oven and bake the focaccia for 20-25 minutes, or until it is nicely golden brown on top.

Focaccia on baking sheet, cut open

Look at those gorgeous bubbles!

No Knead Focaccia loaf cut into squares

Let the bread cool before slicing. You can slice it into 12 squares, or into strips, which are nice for dipping and dunking into soups and stews.

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Yogurt Banana Bread

I’ve been even more diligent about keeping my food waste low since the pandemic started, since our visits to the grocery store are few and far between. So when I was taking stock of what was on hand the other day, the puzzle pieces started to move into place in my head, and I saw […]

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I’ve been even more diligent about keeping my food waste low since the pandemic started, since our visits to the grocery store are few and far between. So when I was taking stock of what was on hand the other day, the puzzle pieces started to move into place in my head, and I saw everything I needed to make a glorious loaf of banana bread. Yogurt banana bread, to be exact. Why yogurt? Read on to find out.

Homemade Banana Bread with Yogurt and Walnuts

A loaf of banana bread on a narrow wooden cutting board, a few slices cut from the loaf and butter spread on one slice.

Why Add Yogurt to Banana Bread?

Yogurt is a great ingredient for adding to banana bread and other baked goods. It keeps the bread moist, tender, and super delicious without using a ton of butter or oil. You’ll want to use plain yogurt for this recipe, not pre-sweetened. I have not tested Greek-style yogurt in this recipe, but would guess that it would make a slightly more dense loaf, since it has less moisture than regular yogurt.

How Ripe Should the Bananas Be?

The more ripe the banana, the better for banana bread. As bananas ripen the starches turn to sugar, so an un-ripe banana will not be as sweet or as soft (good for mashing). Try to wait until your bananas have NO green left and are about half spotted. If your bananas get to the perfect banana bread ripeness, but you’re not quite ready to make banana bread, simply peel them, toss them into a freezer bag, and freeze them until you’re ready.

Can I Bake These As Muffins?

Yes, this batter works great for banana muffins, too! Just divide the batter between 12 wells of a muffin tin and bake for about 40 minutes at 350ºF. 

What Else Can I Add to Banana Bread?

Banana bread is fun because you can add all sorts of stuff to it. I used walnuts here, but they’re completely optional. You can do other nuts, like pecans or even shredded coconut. Chocolate also pairs really well with bananas, so you can add ½ cup chocolate chips, or melt the chocolate and swirl it into the batter once it’s in the bread pan. A little bit of well-drained canned crushed pineapple would also be fun!

How to Store Banana Bread

After baking the banana bread, let it cool completely to room temperature, then transfer it to a gallon-sized zip top bag and store in the refrigerator. It will last in the refrigerator for about five days. I like to slice mine before refrigerating, so I can just take one slice out at a time to have with my coffee. About 15 seconds in the microwave and it’s warm and delicious, just like fresh baked!

One slice of yogurt banana bread smeared with butter held close to the camera

P.S. Banana bread is really good with a little peanut butter or almond butter drizzled over top!

 
A loaf of yogurt banana bread on a wooden cutting board, a few slices scattered, one smeared with butter
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Yogurt Banana Bread

This super moist banana bread recipe uses plain yogurt to keep the bread soft and tender with less butter or oil. Add walnuts or even chocolate!
Total Cost $3.68 recipe / $0.46 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 thick slices
Calories 294.93kcal
Author Beth - Budget Bytes

Ingredients

  • 1 cup mashed bananas (about 3 bananas) $0.42
  • 1 cup plain yogurt $0.67
  • 2 large eggs $0.46
  • 1/2 cup sugar $0.40
  • 4 Tbsp butter, melted $0.52
  • 1 tsp vanilla extract $0.30
  • 1.5 cups all-purpose flour $0.23
  • 1 tsp baking powder $0.02
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.02
  • 1/4 tsp nutmeg $0.02
  • 1/2 cup chopped walnuts $0.60

Instructions

  • Preheat the oven to 350ºF. Rub a little butter on the inside of a loaf pan to coat the bottom and sides.
  • Mash the banana well, then add it to a large bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk these ingredients until they're well combined.
  • In a separate bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg until well combined.
  • Pour the dry ingredients into the bowl of wet ingredients and stir together just until there is no dry flour left on the bottom of the bowl (a few lumps are okay, just be careful not to over stir). Gently fold in the chopped walnuts.
  • Pour the batter into the prepared loaf pan, then bake in the preheated 350ºF oven for 60 minutes, or until the bread is brown, cracked open on top, and a toothpick inserted in the center comes out clean (a few moist crumbs are okay, just no raw batter).
  • After baking, let the banana bread cool in the pan for about 15 minutes. Once it's slightly cooled it will have pulled away from the bread pan slightly. Run a knife along the sides between the bread and pan, then gently turn the loaf out onto a wire rack to finish cooling. Once cool, slice and serve.

Nutrition

Serving: 1slice | Calories: 294.93kcal | Carbohydrates: 38.83g | Protein: 6.56g | Fat: 13.28g | Sodium: 348.49mg | Fiber: 1.89g

You might also like my Banana Flax Muffins!

A half sliced loaf of yogurt banana bread on a wooden cutting board with one pat of butter in the center of one slice

How to Make Yogurt Banana Bread – Step by Step Photos

Mashed banana in a measuring cup next to a banana peel

Preheat the oven to 350ºF. Rub a little butter inside a loaf pan to coat the bottom and sides. Make 1 cup mashed bananas (about 3 bananas). I do this in a glass measuring cup with a fork. It should only take about 30 seconds.

Wet ingredients for banana bread in a bowl

Add the mashed banana to a large bowl along with 1 cup plain yogurt, 2 large eggs, ½ cup sugar, 4 Tbsp melted butter, and 1 tsp vanilla extract. Whisk these ingredients together until they’re well combined.

Dry ingredients for banana bread in a separate bowl

In a separate bowl, combine 1.5 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ¼ tsp nutmeg. Stir until well combined.

Wet and dry ingredients being stirred together

Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until they are combined and no dry flour remains on the bottom of the bowl. A few lumps are okay, but make sure there are no pockets of dry flour left. Avoid over stirring. (photo is half-way through stirring)

Chopped walnuts added to batter

Fold ½ cup chopped walnuts into the batter.

Banana Bread batter in loaf pan

Pour the batter into the prepared loaf pan.

Baked yogurt banana bread being held by two hands with white towels

Bake the bread in the preheated 350ºF oven for about 60 minutes, or until the bread is browned, the top is cracked open, and a toothpick inserted into the center comes out clean (“clean” means no raw batter, a few moist crumbs stuck to the toothpick are okay).

Side view of a loaf of yogurt banana bread on a wooden cutting board, half of it sliced, one slice with butter

Allow the bread to cool for about 15 minutes in the pan. It will pull away from the pan slightly as it cools. Run a knife along the sides between the bread and loaf pan, then gently turn the bread out onto a wire rack to finish cooling. Once cooled, slice and serve.

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Salisbury Steak with Mushroom Gravy

My boyfriend saw what I was cooking and said, “What is this, the “Hungry Man” edition of Budget Bytes? 😆 What can I say, this pandemic has me craving comfort food! And for some reason, Salisbury Steak has been on my mind for weeks. So I set to work putting together a super simple version […]

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My boyfriend saw what I was cooking and said, “What is this, the “Hungry Man” edition of Budget Bytes? 😆 What can I say, this pandemic has me craving comfort food! And for some reason, Salisbury Steak has been on my mind for weeks. So I set to work putting together a super simple version of Salisbury Steak, smothered with a mushroom and onion gravy, perfect for serving over a hot bed of fluffy mashed potatoes. Add a little something green (peas, in this case), and you have a classic “meat and potatoes” comfort meal. 

It’s funny because the very first time I ever had Salisbury Steak was in a frozen TV dinner in the 1980’s. So, this kind of is a Hungry Man edition of Budget Bytes. :P

Easy Salisbury Steak with Mushroom and Onion Gravy

Salisbury steak with mushroom gravy on a plate with mashed potatoes and peas, a fork on the side.

What is Salisbury Steak?

If you weren’t as lucky as I was to experience Salisbury Steak for the first time as a frozen TV dinner in the 80’s (read: sarcasm), then let me tell you a little about this classic comfort food. It’s a bit like a mini-meatloaf or big, flat meatball. It’s a mixture of ground beef and seasonings, plus a little breadcrumbs and egg to keep it all moist and tender. It’s usually cooked in a skillet and smothered with gravy. The dish gets its name from Dr. Salisbury, who recommended a version of this dish in the late 19th century as a part of his meat-centric diet (read more on Wikipedia). 

What to Serve with Salisbury Steak

The mushroom and onion gravy made with this Salisbury Steak is so delicious that you definitely want some sort of starch to soak it up. I served mine with fluffy mashed potatoes, but you could also spoon it over hot rice. Or, just serve with some crusty bread so sop up the gravy from your plate.

I really suggest having a vegetable or two on the side as well. Definitely something green, like the peas shown in my photos, or roasted broccoli. As a second vegetable, I’d probably go with something orange, like roasted carrots. Roasted Asparagus and Tomatoes would also make a great, colorful side to Salisbury Steak. With my leftovers, I added a scoop of sauerkraut on top and that was an AMAZING combination.

How are the Leftovers?

AWESOME. We reheated leftovers of this dish in the microwave and happily gobbled them up. Your leftovers should keep for about 4 days in the refrigerator. And while I haven’t tested freezing this one, this is definitely a dish that I would normally have frozen, if we hadn’t eaten it so fast. The gravy may separate a little upon thawing and reheating, as many flour thickened sauces do, but that doesn’t mean it’s bad and won’t be noticed if it’s mixed right into your mashed potatoes.

Gravy being spooned over a Salisbury Steak in the skillet

What Percent Fat Beef Should I Use?

You can use any type of ground beef for this recipe. If you use a higher fat ground beef, like 15% fat, the extra fat will be absorbed by the breadcrumbs and make the Salisbury Steak extra tender. If you use a more lean ground beef, like 93% fat, your Salisbury Steak will be a little more firm, but will be kept moist by the egg and breadcrumbs.

What Kind of Mushrooms Should I Use?

I used Baby Bella mushrooms because they give the gravy a wonderful color and they’re quite affordable at Aldi. If you have a limited selection or Baby Bella mushrooms are too expensive in your area, regular button mushrooms can be used instead. Your gravy may be slightly lighter in color when using white button mushrooms.

Salisbury Steak in rectangular meal prep containers with mashed potatoes and peas

 
A plate full of Salisbury Steak with Mushroom Gravy, mashed potatoes, and green peas.
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Salisbury Steak with Mushroom Gravy

Homemade Salisbury Steak with a rich mushroom gravy is a quick, simple, and hearty weeknight dinner that will fill even the biggest of appetites!
Total Cost $8.34 recipe / $2.09 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 446.88kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion, divided $0.32
  • 1 lb. ground beef $5.15
  • 1/2 cup breadcrumbs $0.13
  • 1 large egg $0.23
  • 2 Tbsp Worcestershire sauce, divided $0.05
  • 1 tsp Italian seasoning $0.10
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.03
  • 1 Tbsp cooking oil $0.04
  • 8 oz. mushrooms $1.69
  • 2 Tbsp butter $0.26
  • 2 Tbsp all-purpose flour $0.02
  • 1.5 cups beef broth* $0.20
  • salt and pepper to taste $0.05

Instructions

  • Finely mince about ½ cup of the onion and slice the remainder of the onion. The minced onion will go in the ground beef mixture, the rest will be used for the gravy.
  • Add the ground beef, minced onion, breadcrumbs, egg, 1 Tbsp of the Worcestershire sauce (the remainder will go in the gravy), Italian seasoning, salt, and pepper to a large bowl. Use your hands to mix the ingredients together until they are evenly combined. Divide the mixture into four equal parts, and shape each into a flattened oval.
  • Add the cooking oil to a large skillet and heat over medium. Once the skillet is hot, add the shaped beef patties and cook for about 5 minutes on each side, or until they are well browned on each side. Transfer the cooked patties to a clean plate.
  • While the beef patties are cooking, slice the mushrooms. After removing the beef from the skillet, add the sliced mushrooms and the remaining sliced onion along with a pinch of salt and pepper. Continue to cook the mushrooms and onions over medium until they are soft. Allow the moisture released from the onions and mushrooms to help you dissolve any browned bits off the bottom of the skillet as you stir.
  • Once the mushrooms and onions have softened and most of the moisture has evaporated off the bottom of the skillet, add the butter and flour. Continue to stir and cook for about two minutes. The flour and butter will form a paste and begin to coat the bottom of the skillet.
  • Add the beef broth and one tablespoon of Worcestershire sauce to the skillet. Stir to dissolve the flour into the broth, making sure to dissolve any flour that is stuck to the bottom of the skillet. Allow the broth to come up to simmer (still over medium heat), stirring often. Once it reaches a simmer, it will thicken into a gravy.
  • Once the gravy is simmering, add the beef patties back to the skillet with the broth, mushrooms, and onions. Spoon the gravy over top, and continue to simmer the beef in the gravy for an additional five minutes. Taste the gravy and adjust the salt and pepper to your liking.

Notes

*I use Better Than Bouillon to make my broth, which as a full, robust flavor. The flavor of your broth will greatly impact the overall flavor of your gravy, so make sure to use one that has great flavor.

Nutrition

Serving: 1steak with gravy | Calories: 446.88kcal | Carbohydrates: 20.6g | Protein: 27.35g | Fat: 27.78g | Sodium: 1009.73mg | Fiber: 1.83g

Scroll down to see the step by step photos!

Close up side view of a Salisbury Steak on a plate with peas and mashed potatoes, and a piece of the steak cut off the side.

How to Make Salisbury Steak – Step by Step Photos

Sliced and minced onion on a cutting board

Mince about ½ cup of one yellow onion, and slice the rest of the onion. The minced portion will go IN the Salisbury Steaks, the sliced portion will go into the gravy. If you have a small onion, you’ll probably mince about half and slice half. If you have a larger onion, you’ll mince about ¼ of the onion and slice the remaining ¾ onion.

Salisbury Steak ingredients in a bowl

Add 1 lb. ground beef, the minced onion, one large egg, ½ cup breadcrumbs, 1 Tbsp Worcestershire sauce, 1 tsp Italian seasoning, ½  tsp salt, and ¼ tsp pepper to a bowl.

Shaped Salisbury Steak patties in a bowl

Use your hands to combine the ingredients until they are evenly mixed. Divide the mixture into four equal pieces, then shape them into flattened ovals.

Cooked beef patties in a skillet

Heat 1 Tbsp cooking oil in a large skillet over medium heat. Cook the shaped patties in the hot skillet for about five minutes on each side, or until they are well browned on each side. Remove the cooked patties to a clean plate.

Sliced mushrooms on a cutting board with the sliced onion.

While the beef patties are cooking, slice 8 oz. mushrooms.

Onions and Mushrooms added to the skillet

After removing the cooked beef from the skillet, add the sliced onion and mushrooms. Add a pinch of salt and pepper, then continue to cook the onions and mushrooms over medium heat until they have softened. Allow the moisture released from the onions and mushrooms to help dissolve any browned bits from the bottom of the skillet.

Butter and flour added to the skillet with the mushrooms and onions.

Once the mushrooms and onions have softened and most of the moisture has evaporated from the skillet, add 2 Tbsp butter and 2 Tbsp all-purpose flour. Continue to stir and cook over medium heat for about 2 minutes more. The flour and butter will form a paste and begin to coat the bottom of the skillet.

Beef broth being poured into the skillet

Add 1.5 cups beef broth and another 1 Tbsp Worcestershire sauce to the skillet. Stir and cook over medium heat, dissolving the flour into the broth. When the broth reaches a simmer, it will thicken into a gravy.

Beef patties returned to gravy in the skillet

Return the beef patties to the skillet with the gravy and spoon the gravy over top. 

Simmered Salisbury Steaks in the skillet with mushroom gravy.

Continue to let the patties simmer in the gravy for another five minutes. 

Close up side view of the Salisbury Steak in the skillet with mushroom gravy.

Taste the gravy and adjust the salt and pepper if needed.

A plate full of Salisbury Steak with Mushroom Gravy, mashed potatoes, and green peas.

Serve with mashed potatoes and peas for a classic comfort meal!

The post Salisbury Steak with Mushroom Gravy appeared first on Budget Bytes.

No-Yeast Pizza Dough

Desperate times call for desperate measures. There’s nothing quite like a perfectly light, chewy, and crispy traditional pizza crust made with yeast, but right now we have to make do with what we’ve got and for many, yeast is hard to come by! And I don’t know about you, but I’m definitely not going to […]

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Desperate times call for desperate measures. There’s nothing quite like a perfectly light, chewy, and crispy traditional pizza crust made with yeast, but right now we have to make do with what we’ve got and for many, yeast is hard to come by! And I don’t know about you, but I’m definitely not going to give up my beloved pizza just because I can’t find any yeast at the store. 😅So for the time being I’m making this super fast and easy No-Yeast Pizza Dough to get my fix. Make sure you scroll down and read about the differences between yeast and no-yeast dough to get a better idea if this type of dough will work for you!

Homemade Pizza Dough with No Yeast

Overhead view of a rectangular pepperoni pizza with the corner piece being pulled out.

What is No Yeast Pizza Dough Like?

It’s important to understand that no-yeast pizza dough is not exactly like a traditional pizza dough made with yeast. No-yeast pizza dough does not go through a lot of kneading and rising, so it has a softer, fluffier, less chewy, and more bread-like texture. It’s not super crispy, it does not make those big delicate bubbles on the edges, and it doesn’t get very brown. It kind of reminds me of the old-school Dominos crust before they revamped their recipe, or some of the thicker-crust frozen pizzas. So, if you are a fan of either of those types of crusts, you might like this one as well!

Looking for a more traditional pizza dough recipe? Check out my classic Homemade Pizza Dough or Thin & Crispy Pizza Crust.

How Does No Yeast Pizza Dough Rise?

Instead of gas bubbles produced by live yeast, this pizza dough rises through gas bubbles produced by baking powder. Baking powder requires both water and heat to react, so you won’t see this dough rising as it sits at room temperature. That’s one of the great benefits of this no-yeast pizza dough—there’s no need to sit and wait for it to rise. Once it goes into the hot oven, then it springs into action!

Should I Hand Stretch or Roll Out the Dough?

As with most pizza doughs, using a rolling pin is a little easier, but it does create a flatter, more dense baked crust. If you gently stretch the dough by hand, more of the air bubbles are preserved in the dough and you’ll get a slightly more airy crust. So, take your pick based on your preferences!

What Kind of Pan Should I Use?

I baked the pizza below on a sheet pan lined with parchment because on this day I was favoring convenience over texture. A parchment lined sheet pan produces a softer bottom crust, but makes cleanup super easy. If you bake on a perforated pizza pan or a pre-heated pizza stone, you’ll get a crispier bottom crust, but you’ll need to take extra care to prevent the dough from sticking (a good dusting of flour or cornmeal under the dough). 

A hand lifting one slice of pepperoni pizza out of the side, with cheese pulling between slices.

Want some pizza topping ideas? Try my White Pizza with Parsley Pesto Drizzle, Eggs Florentine Breakfast Pizza, or Garlicky Kale and Ricotta Pizza.

 
The corner piece being pulled out from a rectangular pepperoni pizza
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No-Yeast Pizza Dough

This quick and easy no-yeast pizza dough only takes 15 minutes to make and is a great substitute for the classic when ingredients are in short supply.
Total Cost $0.92 recipe / $0.23 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 ¼ pizza
Calories 252.2kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cups all-purpose flour $0.61
  • 1 Tbsp baking powder $0.12
  • 3/4 tsp salt $0.03
  • 1 Tbsp olive oil $0.16
  • 1 cup water $0.00

Instructions

  • Preheat the oven to 425ºF. In a large bowl, stir together the flour, baking powder, and salt.
  • Add the olive oil to the water, then pour them both into the bowl with the dry ingredients. Stir until a shaggy ball of dough forms and no more dry flour remains on the bottom of the bowl. If the dough does not come together in one piece or there is still dry flour in the bowl, add a small amount of water (1 Tbsp at a time) until the dough comes together.
  • Turn the dough out onto a clean, lightly floured surface and knead just a few times, or until the dough feels evenly mixed (no hard or dry pieces). Let the dough rest for about 5 minutes to relax the gluten.
  • Stretch or roll the dough out into your desired shape, making sure not to stretch it to less than ¼-inch thick.
  • Place the dough on your preferred pan (prepared with either parchment or a good dusting of cornmeal or flour), then top the pizza with your favorite sauce and toppings. Bake the pizza for about 15 minutes, or until the cheese is melted and slightly browned on top. Slice and serve immediately.

Notes

*Prices and nutrition data for the pizza crust only.

Nutrition

Serving: 0.25pizza | Calories: 252.2kcal | Carbohydrates: 46g | Protein: 6g | Fat: 3.5g | Sodium: 652.5mg | Fiber: 1g

Scroll down for the step by step photos!

Inside look at a piece of no yeast pizza crust

I thought you might like an inside look at the texture of this no-yeast pizza!

How to Make Pizza Dough Without Yeast – Step by Step Photos

Pizza dough dry ingredients in a bowl

Preheat the oven to 425ºF. Add 2 cups all-purpose flour, 1 Tbsp baking powder, and ¾ tsp salt to a large bowl. Stir until these ingredients are well combined.

Pour wet ingredients into dry ingredients

Add 1 Tbsp olive oil to 1 cup water, then pour them into the bowl of dry ingredients.

Shaggy pizza dough in the bowl with a spoon.

Stir the ingredients together until they form a shaggy ball of dough and no more dry flour remains on the bottom of the bowl. If the dough is too dry and does not come together in one piece or there is a lot of flour left on the bottom of the bowl, add a little more water (1 Tbsp at a time), until the dough comes together.

Resting pizza dough

Turn the dough out onto a clean, lightly floured surface and knead just a few times until the dough feels evenly mixed (no hard or dry pieces). Let the dough rest for about 5 minutes so the gluten relaxes, which makes it easier to roll or stretch out.

Dough being rolled out with a rolling pin

Roll or stretch your dough out to the desired shape or size, making sure not to stretch it to less than ¼-inch thick. Remember, while rolling is easier, it produces a flatter slightly more dense dough. Stretching makes a slightly lighter, fluffier crust. I rolled my dough about half way, then hand stretched the rest of the way.

Pizza dough on sheet pan lined with parchment paper

Transfer your dough to your preferred type of pan (notes on the results you’ll get from different pans is above the recipe). I used a parchment lined sheet pan, which will result in a softer bottom crust, but is waaaaay easier to clean up. (This is a splatterware sheet pan from Rove & Swig)

Uncooked pizza with sauce, cheese, and pepperoni

Add your preferred sauce and toppings (Homemade Pizza Sauce, fresh mozzarella, pepperoni, dried oregano, and crushed red pepper in photo above).

Baked pepperoni pizza on sheet pan

Bake your pizza for about 15 minutes, or until the cheese is melted and slightly browned on top.

Piece of pepperoni pizza being pulled out the side of the pizza

Slice and serve immediately! 🍕🍕🍕

The post No-Yeast Pizza Dough appeared first on Budget Bytes.

Chocolate Depression Cake

Depression as in The Great Depression, not depression as in “this cake will cure your depression.” 😅Since a lot of us are experiencing ingredient shortages right now, I thought there was no better time to post this Chocolate Depression Cake (also known as Crazy Cake or Wacky Cake), which was also born out of a […]

The post Chocolate Depression Cake appeared first on Budget Bytes.

Depression as in The Great Depression, not depression as in “this cake will cure your depression.” 😅Since a lot of us are experiencing ingredient shortages right now, I thought there was no better time to post this Chocolate Depression Cake (also known as Crazy Cake or Wacky Cake), which was also born out of a time when ingredients were in limited supply—The Great Depression. This unique cake is rich and chocolatey without using any eggs, milk, or butter. A cake without butter?? So “wacky,” I know. 

Chocolate Depression Cake (No Eggs, Butter, or Milk)

A white casserole dish with chocolate cake, one slice on a white plate and a glass of milk near by.

How Do You Make Cake without Eggs or Butter?

Butter usually serves to keep cake soft and tender by coating the flour molecules in fat and preventing them from developing a tough gluten matrix. In this recipe, butter is replaced with the cooking oil of your choice, which can achieve the safe effect, but with slightly less richness.

Eggs usually help leaven cakes by creating steam that puffs up the batter, then giving structure to the risen cake as the proteins firm up. In this cake, the eggs are replaced with a combination of vinegar and baking soda, which foams up quickly, making the cake light and fluffy. It’s almost like a giant version of my Chocolate Mug Cake, if you’ve ever tried that. Anne Byrn’s 1917 Apple Sauce Cake also uses a similar no-egg, no-butter style batter.

Is This the Best Chocolate Cake?

Haha, let’s be real, this cake doesn’t have butter. So while it’s probably not the best chocolate cake I’ve ever had, it’s a damn fine treat when your cabinets are bare. Not to mention it’s incredibly easy. Anyone can make this cake, and with very little cooking equipment or ingredients. For those two reasons alone, this is a good recipe to keep tucked in your back pocket (or your browser’s bookmarks). Also, it just happens to be vegan!

How to Serve Depression Cake

I made a super simple dairy-free chocolate icing to top my cake, but be aware that this type of dairy-free icing is super sweet because there is no fat to kind of mellow out the sweetness. If you’re not into super sweet icings, I suggest skipping the icing and just dusting your cake with powdered sugar after it cools (if you do it while the cake is still hot the powdered sugar will dissolve). Or, if you do have butter on hand, you can go with a more traditional chocolate buttercream frosting. A scoop of vanilla ice cream on top of an icing free slice of this cake would also be divine.

One slice of chocolate depression cake or "crazy cake" viewed from the side, a glass of milk in the background

 
One slice of chocolate depression cake or "crazy cake" viewed from the side, a glass of milk in the background
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Chocolate Depression Cake (No Eggs, Butter, or Milk)

This unique Chocolate Cake recipe, popularized during the great depression, is rich and chocolatey without the using any eggs, butter, or milk!
Total Cost $2.41 recipe / $0.27 serving
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings 9 1 slice each
Calories 319.77kcal
Author Beth - Budget Bytes

Ingredients

Chocolate Cake

  • 1.5 cups all-purpose flour $0.23
  • 1 cup granulated sugar $0.80
  • 1/2 tsp salt $0.02
  • 1 tsp baking soda $0.02
  • 1/3 cup unsweetened cocoa powder $0.21
  • 1/3 cup cooking oil* $0.21
  • 1 Tbsp vinegar** $0.06
  • 1 tsp vanilla extract $0.30
  • 1 cup water $0.00

Chocolate Icing

  • 1.5 cups powdered sugar $0.10
  • 1/4 cup cocoa powder $0.16
  • 3 Tbsp water $0.00
  • 1 tsp vanilla extract $0.30

Instructions

Chocolate Cake

  • Preheat the oven to 350ºF. In a large bowl, stir together the flour, sugar, salt, baking soda, and cocoa powder until well combined.
  • Add 1 cup water to a liquid measuring cup, then add the vanilla extract and vinegar to the water.
  • Add the oil to the bowl of dry ingredients, followed by the water mixture. Stir until the chocolate cake batter is mostly smooth. Make sure no dry flour remains on the bottom of the bowl.
  • Pour the cake batter into an 8x8" or 9x9" baking dish. Transfer the baking dish to the oven and bake the cake for 35 minutes.

Chocolate Icing

  • If using the chocolate icing, let the cake cool for at least an hour after baking before adding the icing.
  • Wait until the cake is cool, then prepare the icing. Add the powdered sugar, cocoa powder, and vanilla extract to a bowl. Begin adding water, 1 tablespoon at a time, until it forms a thick but pourable icing (about 3 Tbsp total). If you let the icing sit, it may begin to dry, but you can add a splash more water to make it moist again.
  • Pour the icing over the cooled cake and spread until the cake is evenly covered. Slice the cake into 9 pieces and serve.

Notes

*Use any neutral cooking oil of your choice, like canola, vegetable, grapeseed, safflower, corn, or avocado oil.
**Any light vinegar will work, like white vinegar, rice vinegar, or apple cider vinegar.

Nutrition

Serving: 1slice | Calories: 319.77kcal | Carbohydrates: 59.44g | Protein: 3.09g | Fat: 9.07g | Sodium: 272.58mg | Fiber: 2.71g

Scroll down for the step by step photos!

Chocolate Icing being Poured over the baked chocolate cake

How to Make Chocolate Cake with No Butter, No Eggs, and No Milk – Step by Step Photos

Chocolate cake dry ingredients in a bowl with a whisk on the side

Preheat the oven to 350ºF. In a large bowl combine 1.5 cups all-purpose flour, 1 cup granulated sugar, ½ tsp salt, 1 tsp baking soda, and ⅓ cup unsweetened cocoa powder. Stir these ingredients together until they’re well combined.

Wet ingredients being poured into dry ingredients in the bowl

Measure 1 cup water in a liquid measuring cup, then add 1 tsp vanilla extract and 1 Tbsp vinegar (any light vinegar, like white vinegar, rice vinegar, or apple cider vinegar). Add ⅓ cup cooking oil and the water mixture to the dry ingredients.

Mixed cake batter in the bowl with a red spatula

Stir until a thick cake batter forms. A few lumps are okay, but make sure no dry flour remains on the bottom of the bowl.

Cake batter being spread into a square baking dish

Pour the cake batter into an 8×8 or 9×9 inch baking dish.

baked chocolate cake in the white square baking dish

Bake the cake in the fully preheated 350ºF oven for 35 minutes. If you plan to make the chocolate icing, cool the cake for at least an hour before making and adding the icing.

Finished chocolate icing dripping off a red spatula into the bowl

To make the icing, simply add 1.5 cups powdered sugar, ¼ cup unsweetened cocoa, and 1 tsp vanilla extract to a bowl. Starting with one tablespoon water, stir in water until it forms a thick icing (about 3 Tbsp total). The powdered sugar only needs a very small amount of liquid to melt into a thick icing. If you let the icing sit for a bit, it can dry out, but can be moistened again by stirring in another splash of water.

Chocolate icing being spread over the chocolate cake with a red spatula

Pour the prepared icing over the baked and cooled cake, then spread into an even layer. Cut the cake into nine equal pieces, then serve!

A piece of chocolate depression cake on a white plate with a fork and a glass of milk on the side

It’s also really good with a glass of milk or scoop of ice cream. ;)

The post Chocolate Depression Cake appeared first on Budget Bytes.