Crispy Butter Beans

Crispy Butter Beans are a healthy, high-fiber snack or appetizer made with a fresh and bright lemon-herb green sauce for dipping. They are so good, even my kids love them! Crispy Butter Beans This healthy Butter Beans snack recipe is the only way you c…

Crispy Butter Beans are a healthy, high-fiber snack or appetizer made with a fresh and bright lemon-herb green sauce for dipping. They are so good, even my kids love them! Crispy Butter Beans This healthy Butter Beans snack recipe is the only way you can get me to eat butter beans. I never liked butter […]

Pea Salad

Super simple and inexpensive, this creamy pea salad is the perfect side dish for your next family get-together.

The post Pea Salad appeared first on Budget Bytes.

Super simple and inexpensive, this creamy pea salad is the perfect side dish for your next family get-together. We coat sweet peas, salty ham, and savory cheddar cheese in a creamy dressing, creating the perfect balance of sweet and savory flavors. It makes a huge batch and comes together in just minutes, no cooking required!

overhead view of pea salad with a spoon.

What is Pea Salad?

Pea salad is a classic side dish made from sweet peas tossed with ham, cheddar cheese, and red onion, and coated in a creamy and tangy dressing. This salad has a beautiful balance of flavors and is so versatile!

Ingredients for Pea Salad

Here’s what you’ll need to make pea salad:

  • Greek Yogurt: Makes the dressing creamy and tangy with fewer calories and fat than sour cream. We highly recommend Greek yogurt over plain yogurt or sour cream for its thicker texture.
  • Mayonnaise: Adds richness and creaminess to the dressing.
  • White Vinegar: Adds a refreshing tanginess to the dressing to balance the creaminess.
  • Parsley: Adds a pop of freshness.
  • Frozen Peas: Just as bright and flavorful as fresh, these are a great budget option for this salad.
  • Ham Steak: You’ll need a 12 oz. ham steak, or you can use leftover ham or cooked bacon. Vegetarian? No problem! If you leave out the ham, this pea salad is still flavorful and fresh.
  • Red Onion: Adds a bit of bite to the recipe and a wonderful crunchy texture, creating a great contrast to the sweet peas.
  • Cheddar Cheese: Adds a creamy and salty component to this delicious salad.
  • Salt and Pepper: Enhance the overall flavor of the salad.

What Else Can I Add to Pea Salad?

This creamy salad is a great recipe to add leftovers to. We like to add:

  • Leftover short noodles, like macaroni or bowties
  • Finely diced carrots
  • Chopped broccoli florets
  • Raisins or other dried fruits
  • Vegetarian meat substitutes also work well.

Budget-Saving Tip!

If you want to make your money stretch a little bit further, then this is a great recipe to use up any leftover ham that you might have from the holidays. It will help reduce waste and make the recipe cheaper. That’s a win-win!😊

What to Serve with Pea Salad

This cold pea salad is the perfect refreshing side for smoky BBQ ribs, savory smash burgers, or garlic marinated chicken.

close up view of pea salad with a spoon.
overhead view of pea salad with a spoon.
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Pea Salad

Super simple and inexpensive, this creamy pea salad is the perfect side dish for your next family get-together.
Course Side Dish
Cuisine American
Total Cost $9.54 recipe / $0.95 serving
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 10 (1 cup each)
Calories 214kcal
Author Jess Rice

Ingredients

  • 4 cups frozen peas $2.28
  • 2 cups cubed ham steak $3.99
  • 1/2 small red onion, diced small $0.22
  • 8 oz. cheddar cheese, cubed small $2.49
  • 1 Tbsp minced parsley $0.05
  • 1/3 cup plain Greek yogurt $0.32
  • 1 Tbsp mayonnaise $0.07
  • 1 Tbsp white vinegar $0.02
  • 1 tsp salt $0.05
  • 1 tsp freshly cracked black pepper $0.05

Instructions

  • Rinse the frozen peas in cool water. Strain and leave out at room temperature. Meanwhile, cut the ham into small dice cubes and prep the red onion, cheddar cheese, and parsley.
  • In a small mixing bowl, whisk together Greek yogurt, mayonnaise, white vinegar, minced parsley, and salt and pepper.
  • Toss all ingredients together in a large bowl. Serve immediately or enjoy all week!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 214kcal | Carbohydrates: 10g | Protein: 18g | Fat: 11g | Sodium: 996mg | Fiber: 3g
pea salad in a white bowl.

how to make Pea Salad – step by step photos

ingredients for pea salad on a cutting board.

Rinse 4 cups frozen peas in cool water. Strain and leave out at room temperature. Meanwhile, cut 2 cups ham into small dice cubes, dice 1/2 small red onion, cube 8 oz. cheddar cheese, and mince 1 Tbsp fresh parsley.

stirred mayonnaise dressing with herbs in a white bowl.

In a small mixing bowl, whisk together 1/3 cup Greek yogurt, 1 Tbsp mayonnaise, 1 Tbsp white vinegar, the minced parsley, and 1 tsp each salt and pepper.

ingredients for pea salad in a white bowl.

Toss all ingredients together in a large bowl. Serve immediately or enjoy all week!

overhead view of pea salad in a white bowl.

This pea salad is such a beautiful centerpiece to any table!

The post Pea Salad appeared first on Budget Bytes.

Potato Casserole

Make those potatoes go the extra mile with this cheesy potato casserole! Fit to serve a crowd, this casserole is the ultimate comfort food.

The post Potato Casserole appeared first on Budget Bytes.

Make those potatoes go the extra mile with this creamy, cheesy potato casserole! Fit to serve a crowd, this potato casserole recipe is comfort food at its best. The crunchy, cheesy topping is a little sweet, a lot savory, and makes this the perfect side for Easter, Thanksgiving, or Christmas.

What is Potato Casserole?

Diced potatoes are blanketed in a sauce made from cheddar cheese, milk, and sour cream; seasoned with onions and garlic; and topped with crunchy corn flake cereal. It’s the ultimate cheesy, creamy, and crunchy side dish. So grab a 5 lb. bag or potatoes and get cooking!

Ingredients for Potato Casserole

  • Yukon Gold Potatoes: These potatoes are in between starchy and waxy, making them perfect for this casserole since they hold their shape well. You’ll need 3 lbs. or about 6 medium potatoes.
  • Butter: Unsalted butter adds a rich flavor to the dish and helps prevent the onions and garlic from burning in the pan.
  • Onion and Garlic: These alliums add a classic earthy and sweet flavor that adds depth to this dish.
  • Salt: Kosher salt enhances the natural flavor of the potatoes.
  • All-Purpose Flour: A little bit of flour helps to thicken up the sauce.
  • Milk: Milk adds moisture to the sauce. You can use any kind of milk you have on hand, including plant-based.
  • Extra Sharp Cheddar Cheese: We love the flavor of extra sharp, but any kind of cheddar works well.
  • Sour Cream: Sour cream adds a touch of brightening tanginess and richness to the dish.
  • Corn Flake Cereal: Crushed corn flakes create the perfect slightly sweet, super crunchy topping for this casserole. You can also use Panko breadcrumbs or crushed butter crackers if that’s what you have on hand.

What Else Can I Add To Potato Casserole?

This is a great recipe for using up leftovers. Got some bacon or ham burning a hole in your refrigerator? Throw it in! You can swap the sour cream for Greek Yogurt if that’s what you have on hand. And feel free to top it with any leftover herbs you have lying around– parsley, chives, or scallions would all be delicious!

How to Serve Potato Casserole

Serve this creamy, cheesy potato casserole with Air Fryer Chicken Breasts, Classic Homemade Meatloaf, or some Turkey Meatballs. It’s also great for breakfast with Fried Eggs or Maple Sage Breakfast Sausage.

How to Store Leftovers

Store leftover potato casserole tightly covered with aluminum foil in the refrigerator for up to 5 days, or you can wrap it in a double-layer of plastic wrap and aluminum foil to store in the freezer for up to 3 months. You can reheat it covered with foil in a 350°F oven for 20-30 minutes, or until warmed through and bubbly.

close up view of a wooden spoon in potato casserole.
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Potato Casserole

Make those potatoes go the extra mile with this cheesy potato casserole! Fit to serve a crowd, this casserole is the ultimate comfort food.
Course Side Dish
Cuisine American
Total Cost $9.06 recipe / $0.90 serving
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10
Calories 459kcal

Ingredients

  • 3 lbs. Yukon gold potatoes $3.00
  • 1/4 cup butter $0.53
  • 1/2 onion $0.16
  • 2 cloves garlic $0.16
  • 1/2 tsp salt $0.02
  • 1/4 cup all-purpose flour $0.05
  • 2 cups milk $0.96
  • 3 1/2 cups extra sharp cheddar cheese, divided $3.21
  • 1/2 cup sour cream $0.53
  • 1 cup crushed corn flake cereal $0.44

Instructions

  • Preheat the oven to 375°F. Peel and dice the potatoes, finely chop the onion, and mince the garlic.
  • Add the potatoes to a large pot of water. Bring to a boil, cooking for 8-10 minutes until fork tender. Strain in a colander. Then, transfer the potatoes to a greased 9×13 casserole dish.
  • While the potatoes are boiling, melt the butter in a large saucepan or pot over medium heat.
  • Add in the onion and salt, and cook for a few minutes until softened. Add in the garlic and cook for a minute. Then, stir in the flour.
  • Slowly pour in the milk while whisking to incorporate.
  • Add in 2 cups of cheese and the sour cream. Stir until melted and incorporated.
  • Pour the cheese sauce over the potatoes. Gently combine until the potatoes are fully coated.
  • Top with the crushed cereal and the remaining 1 1/2 cups of cheddar cheese.
  • Bake for 20 minutes until the cheese is bubbly.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 459kcal | Carbohydrates: 51g | Protein: 16g | Fat: 22g | Sodium: 615mg | Fiber: 4g

how to make Potato Casserole – step by step photos

Preheat the oven to 375°F. Peel and dice 3 lbs. Yukon gold potatoes, finely chop 1/2 onion, and mince 2 cloves garlic.

Add the potatoes to a large pot of water. Bring to a boil, cooking for 8-10 minutes until fork tender. Strain in a colander. Then, transfer the potatoes to a greased 9×13 casserole dish.

While the potatoes are boiling, melt 1/4 cup butter in a large saucepan or pot over medium heat. Add in the onion and 1/2 tsp salt, and cook for a few minutes until softened. Add in the garlic and cook for a minute. Then, stir in 1/4 cup all-purpose flour.

Slowly pour in 2 cups milk while whisking to incorporate.

Add in 2 cups of cheese and 1/2 cup sour cream. Stir until melted and incorporated.

Pour the cheese sauce over the potatoes. Gently combine until the potatoes are fully coated.

Top with 1 cup crushed corn flake cereal and the remaining 1 1/2 cups of cheddar cheese.

Bake for 20 minutes until the cheese is bubbly.

This savory and cheesy potato casserole is the perfect side dish for your next brunch or dinner party!

The post Potato Casserole appeared first on Budget Bytes.

Fried Cabbage

This fried cabbage recipe is a super easy side dish that goes with just about any meal. It’s flavorful, budget-friendly comfort food at its best!

The post Fried Cabbage appeared first on Budget Bytes.

Fried cabbage is an incredibly underrated side dish, IMHO. It’s cheap, you only need a handful of simple ingredients, and it goes with everything. Plus, cabbage is one of my favorite budget ingredients because it’s so filling and nutritious, and you really don’t need a lot to make it taste great. This Fried Cabbage recipe is as easy as it gets and it’s so good that I find myself making it over and over. It’s one of those recipes where I actually look forward to eating the leftovers!

Overhead view of fried cabbage in a skillet.

Fried cabbage is a classic Southern side dish that you’re likely to find at BBQ joints and soul food kitchens across the Southern United States. It’s simply chopped cabbage that has been fried in bacon grease until golden brown and delicious. Seriously, words can not describe how amazing this melt-in-your-mouth cabbage is.

Ingredients for Fried Cabbage

It doesn’t take a lot to make fried cabbage taste incredible. Here are the few simple ingredients you’ll need to make this fried cabbage recipe:

  • Cabbage: This is the bulk of the recipe. It’s inexpensive, filling, and has tons of fiber (yay)! Look for cabbage that has a nice green color and isn’t very heavy for its size. Dense, compact cabbage can be underripe, have a tough texture, and lack flavor.
  • Bacon: Bacon adds flavor, salt, and fat to the cabbage, making it extra finger-licking good. See below for suggestions if you prefer a vegetarian fried cabbage or can’t eat pork.
  • Onion: Adding an onion to the fried cabbage brings both savory and sweet flavors to the table. The onion caramelizes a bit in the skillet bringing a slight natural sweetness.
  • Chicken Broth: Liquid helps steam and soften the cabbage, which can otherwise be quite tough. Using chicken broth instead of plain water ensures maximum flavor. You can substitute with other broth flavors, if preferred.
  • Seasoning Salt: I like to season my fried cabbage with an all-in-one seasoning salt, like Lawry’s or Tony Chacherie’s. We used Tony’s because I love the slightly spicy kick, but Lawry’s is equally as delicious.
  • Butter: A little bit of butter melted into the cabbage at the end gives the fried cabbage a deliciously rich finish.

Vegetarian Fried Cabbage

The bacon and chicken broth bring a large portion of the flavor to this dish, but you do have options if you’d like to make a vegetarian fried cabbage recipe. Simply swap out the chicken broth for vegetable broth or a vegetarian “chicken” flavored broth to start. To replace the smoky flavor and fatty mouthfeel of the bacon, I suggest either adding more butter or a tablespoon of coconut oil and some smoked paprika. You may also want to increase the seasoning salt to replace the salt from the bacon.

What to Serve with Fried Cabbage

Fried cabbage is the perfect side dish for any Southern-style dinner. Try pairing it with Pulled Pork, BBQ chicken, pork chops, potato salad, black-eyed peas, cornbread, or ham.

How to Store Leftovers

Fried cabbage is quite delicious as a leftover and you don’t need to take any special measures when refrigerating it. Simply place it in a food storage container and refrigerate for up to five days. To reheat the fried cabbage you can either microwave until hot or place it back into a non-stick skillet and sauté over medium heat until heated through. I do not suggest freezing fried cabbage as it will likely get very mushy upon thawing.

Overhead view of fried cabbage in a bowl.
Close up overhead view of fried cabbage in a skillet.
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Fried Cabbage

This fried cabbage recipe is a super easy side dish that goes with just about any meal. It's flavorful, budget-friendly comfort food at its best!
Course Dinner, Side Dish
Cuisine American
Total Cost $3.39 recipe / $0.85 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (about 1 cup each)
Calories 184kcal

Ingredients

  • 4 oz. bacon $1.33
  • 1/2 head green cabbage (about 1.25 lbs or 6 cups chopped) $0.99
  • 1 yellow onion $0.37
  • 1/4 cup chicken broth $0.52
  • 1/2 tsp seasoning salt $0.05
  • 1 Tbsp butter $0.13

Instructions

  • Add the bacon to a very large skillet and cook over medium heat until the bacon is brown and crispy. Remove the bacon from the skillet and drain the excess bacon fat, leaving about 2 Tbsp in the skillet (reserve the drained fat for later).
  • While the bacon is cooking, finely dice the onion and chop the cabbage into 1-inch pieces.
  • After removing the bacon from the skillet, add the diced onion and continue to sauté over medium heat until the onions become soft and translucent (about 5 minutes). The moisture from the onions will begin to dissolve the browned bacon bits from the bottom of the skillet.
  • Once the onions are soft, add the chopped cabbage and chicken broth. Continue to let the cabbage cook over medium, stirring occasionally, until it has softened, most of the liquid has evaporated, and the edges begin to brown. If the skillet dries up before the cabbage is soft, add 2 Tbsp of water and continue to sauté until softened.
  • Once the cabbage is soft and the liquid has evaporated, add the butter to the skillet and stir until it has melted and coated the cabbage. Turn the heat off and add the seasoning salt, starting with ¼ tsp, then adding more to taste.
  • Finally, crumble the cooked bacon and stir it back into the cabbage. Give the cabbage a taste and adjust to your liking. Garnish with some freshly cracked pepper, serve, and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 184kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Sodium: 577mg | Fiber: 3g
Close up side view of fried cabbage in the skillet.

How to Make Fried Cabbage – Step by Step Photos

Cooked bacon in a large skillet.

Cook 4oz. of bacon in a very large skillet over medium heat until well browned and crispy. While the bacon is cooking, finely dice one yellow onion and chop ½ head of cabbage into 1-inch pieces (about 6 cups once chopped).

Sautéed onion in the bacon fat.

Once the bacon is cooked, remove it from the skillet and drain most of the bacon fat leaving about 2 Tbsp in the skillet (reserve the drained bacon fat for later). Add the diced onion and continue to sauté over medium heat until the onions are soft and translucent. The moisture from the onions should dissolve the browned bacon bits from the bottom of the skillet.

Chopped cabbage added to the skillet, broth being poured into the side.

Add the chopped cabbage and chicken broth to the skillet. Let the cabbage cook over medium heat, stirring occasionally, allowing it to wilt down. If the skillet becomes too dry before the cabbage has softened, reduce the heat and add a couple of tablespoons of water.

Wilted cabbage in the skillet, seasoning being sprinkled over top.

Continue cooking the cabbage until it has softened, most of the liquid in the skillet has evaporated, and the edges of the cabbage begin to brown. Once the cabbage is soft, add 1 Tbsp butter and stir until it has melted and coated the cabbage. Turn the heat off and season with the seasoning salt, starting with ¼ tsp and adding more to taste (we used about ½ tsp).

Crumbled bacon added to the cabbage.

Finally, crumble the cooked bacon and stir it into the cabbage.

Finished fried cabbage in the skillet.

Taste the cabbage and adjust to your liking. You can garnish with chopped parsley, if desired, and freshly cracked pepper.

Close up overhead view of fried cabbage in a bowl.

The post Fried Cabbage appeared first on Budget Bytes.

Slow Cooker Chicken and Lentil Soup

This healthy Slow Cooker Chicken and Lentil Soup is an easy slow cooker dump recipe. There’s no need to sauté anything, and it tastes delicious! Slow Cooker Lentil Soup Making chicken and lentil soup in a slow cooker is a comforting and healthy meal th…

This healthy Slow Cooker Chicken and Lentil Soup is an easy slow cooker dump recipe. There’s no need to sauté anything, and it tastes delicious! Slow Cooker Lentil Soup Making chicken and lentil soup in a slow cooker is a comforting and healthy meal that’s high in fiber and protein. This lentil soup recipe gets […]

Crock Pot Corned Beef and Cabbage

The crockpot is the easiest way to make Corned Beef and Cabbage! Slow cooking the beef makes it melt in your mouth. Crock Pot Corned Beef and Cabbage This easy Corned Beef and Cabbage is the perfect festive dish for St Patrick’s Day, and making it in t…

The crockpot is the easiest way to make Corned Beef and Cabbage! Slow cooking the beef makes it melt in your mouth. Crock Pot Corned Beef and Cabbage This easy Corned Beef and Cabbage is the perfect festive dish for St Patrick’s Day, and making it in the slow cooker is so convenient for a […]

Glazed Carrots

Five ingredients and 20 minutes is all you need to make these easy & delicious Glazed Carrots. Perfect for busy weeknights or holiday meals!

The post Glazed Carrots appeared first on Budget Bytes.

Easy and inexpensive side dishes like these Glazed Carrots are my go-to during busy weeknights. They’re super simple to make, they have the perfect amount of sweetness, and they pair well with so many different meals. They’re not only great for weeknight dinners, but they’re also perfect for special occasions and holidays like Easter and Thanksgiving. This recipe is a favorite in my household, and the best part is…five ingredients and 20 minutes is all you need!

Overhead view of glazed carrots in a white serving dish.

Ingredients For Glazed Carrots

Coming in at under $2 a recipe with only five ingredients, it doesn’t get much easier than these delicious Glazed Carrots! Here’s everything you’ll need:

  • Carrots: We used whole carrots for this recipe. Look for carrots that are fairly even in length and girth so they’ll cook more evenly. You can either scrub or peel the carrots, however I prefer to peel them. 
  • Butter: Butter adds a rich flavor to the carrots and combines with the brown sugar to help make the delicious glaze.
  • Brown Sugar: Brown sugar adds the perfect amount of sweetness to the glaze. We used dark brown sugar for a deeper molasses flavor, but feel free to use light brown sugar if that’s what you have on hand.
  • Cinnamon: I love adding a little bit of ground cinnamon to enhance the overall flavor of the dish.
  • Salt: Salt to season the carrots and balance the sweetness of the glaze.

To serve, we also added a little bit of fresh cracked black pepper and fresh parsley (optional).

Recipe Variations

We went with the classic brown sugar glazed carrots for this recipe, but you can certainly switch things up and experiment with flavors based on what you have in your pantry or spice drawer. Here are a few suggestions:

  • Savory Carrots: If you’re looking for more savory carrots, skip the brown sugar and instead season with just salt, pepper, and garlic powder.
  • Sweet & Tangy: If you really want to switch things up, try our Roasted Carrots with Honey Balsamic Glaze! They’re sweet, tangy, and rich, all at the same time.
  • Fresh Herbs: Adding fresh herbs like parsley, thyme, or dill adds a pop of color and more flavor to the dish.
  • Honey or Maple Syrup: Brown sugar is inexpensive and a lot more budget-friendly, but feel free to substitute the sugar with honey or maple syrup. Both taste equally delicious!

What to Serve With Glazed Carrots

These glazed carrots are extremely versatile and can be enjoyed with just about any dinner meal. I love serving them with Pan-Seared Chicken Breasts and Baked Chicken Drumsticks. They also taste great with pork chops, Classic Meatloaf, or Glazed Ham Steaks. If you’re serving these during the holidays for Easter, Thanksgiving, or Christmas, they would be perfect along side Baked Ham or Roasted Turkey Breast.

Side close up view of glazed carrots in a serving dish and garnished with parsley.

And if you love carrot recipes, then definitely try our classic Roasted Carrots recipe next!

Overhead view of glazed carrots in a white serving dish.
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Glazed Carrots

Five ingredients and 20 minutes is all you need to make these easy & delicious Glazed Carrots. Perfect for busy weeknights or holiday meals!
Course Side Dish
Cuisine American
Total Cost $1.92 recipe / $0.48 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 120kcal

Ingredients

  • 1 lb. whole carrots $1.50
  • 1/2 cup water $0.00
  • 2 Tbsp butter $0.27
  • 2 Tbsp brown sugar $0.08
  • 1/2 tsp salt $0.02
  • 1/4 tsp ground cinnamon $0.05

Instructions

  • Wash, peel, and slice the carrots diagonally into ½ inch thick slices.
  • Add the carrots to a large skillet along with the water. Cover with a lid and cook over medium heat for 5-6 minutes or just until the carrots start to soften.
  • Remove the lid and add the butter, brown sugar, salt and ground cinnamon. Stir until the butter and brown sugar have melted. Leave the lid off and continue cooking the carrots for 7-8 minutes, stirring occasionally, until most of the liquid has evaporated and a glaze starts to form.
  • Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional).

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Sodium: 417mg | Fiber: 3g
Very close up overhead view of glazed carrots.

How to Make Glazed Carrots – Step by Step Photos

Carrots being cut on a cutting board.

Wash, peel, and slice 1 lb. of carrots diagonally into ½ inch thick slices.

Carrots added to a sauté pan with water.

Add the carrots to a large skillet along with 1/2 cup of water. Cover the skillet with a lid and cook over medium heat for 5-6 minutes or just until the carrots start to soften.

Carrots in a sauté pan with butter, brown sugar, salt, and cinnamon added.

Remove the lid and add 2 Tbsp butter, 2 Tbsp brown sugar, 1/2 tsp salt and 1/4 tsp ground cinnamon. Stir until the butter and brown sugar have melted.

Overhead view of cooked glazed carrots in a sauté pan.

Leave the lid off and continue cooking the carrots for 7-8 minutes, stirring occasionally, until most of the liquid has evaporated and a glaze starts to form.

Overhead view of glazed carrots in a sauté pan garnished with chopped parsley.

Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional). Now all that’s left to do is enjoy these delicious glazed carrots with your favorite dinner meal!

The post Glazed Carrots appeared first on Budget Bytes.

Creamy Garlic Chicken

This Creamy Garlic Chicken will leave you speechless! It’s made with a luscious, garlic-infused sauce and it’s perfect for an easy weeknight meal.

The post Creamy Garlic Chicken appeared first on Budget Bytes.

Every now and then you come across one of those recipes that just leaves you speechless. Well, today I’m introducing you to one of those recipes. This Creamy Garlic Chicken is so delicious, so flavorful, and so easy to make for a quick weeknight meal! It starts with tender, pan-seared chicken breasts that are then covered with a creamy, garlic-infused sauce. The moment my family tried this recipe, they instantly loved it! It honestly took everyone’s breath away. If you love simple recipes that are packed with flavor and made with a luscious cream sauce, then make sure to add this one to your weekly rotation!

Overhead view of Creamy Garlic Chicken in a skillet with parsley garnished on top.

Ingredients For Creamy Garlic Chicken

Here’s everything you need to make this creamy garlic chicken recipe:

  • Chicken: If you’ve seen a couple of my recipes, then by now you probably know I love using chicken breasts. So I opted for two boneless, skinless chicken breasts that I cut in half. But you can certainly use boneless, skinless chicken thighs instead.
  • All-purpose flour: A little bit of flour adds a light breading to the chicken breasts and the perfect compliment to the creamy garlic sauce.
  • Garlic: Garlic is the star of the show for this dish, so we’re using lots of it. One whole head of garlic to be exact. The garlic cooks down and infuses the sauce without overpowering the dish. 
  • Olive Oil and Butter: Both are used to cook the chicken breasts and a little more butter is used to sauté the garlic cloves. 
  • Chicken Broth and Heavy Cream: The rich garlic sauce is made with a combination of chicken broth and heavy cream. Both of them simmer together, along with the garlic cloves, until a creamy, flavorful sauce is formed.
  • Seasoning: The chicken breasts are seasoned with a little salt, pepper and Italian seasoning; and the sauce is seasoned with garlic powder plus a little salt & pepper to taste.

Can you eat the garlic cloves?

You may be curious if you can eat the whole garlic cloves with your chicken. The answer is YES! Sautéing the garlic cloves in the butter, then simmering them in the sauce, removes any overpowering, strong garlic taste and leaves a very subtle, delicious flavor. I love to spoon the garlic over the chicken along with the creamy sauce right before serving.

Recipe Tips!

  1. After all the garlic cloves are peeled, I like to carefully smash them with the side of a large chef’s knife by pressing down on the side of the knife with the heel of my hand. Smashing the cloves releases more of their flavorful oils and gives the sauce a stronger garlic flavor.
  2. Make sure you stir the garlic cloves frequently when sautéing them in the skillet with the butter. You don’t want the garlic to burn. As soon as it starts to turn a light brown color, add in the liquids and stir.

What To Serve With Creamy Garlic Chicken?

Creamy sauce recipes like this creamy garlic chicken are perfect to serve with Mashed Potatoes, so the potatoes can soak up all of that extra sauce. You can also serve the chicken and sauce over a bed of pasta or rice, or serve it with a simple side salad or in our case a Caesar salad. You really can’t go wrong with any side that you choose!

Side close up view of Creamy Garlic Chicken with sauce being spooned over the top of one of the chicken breasts.
Overhead view of Creamy Garlic Chicken in a skillet with parsley garnished on top.
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Creamy Garlic Chicken

This Creamy Garlic Chicken will leave you speechless! It’s made with a luscious, garlic-infused sauce and it's perfect for an easy weeknight meal.
Course Dinner
Cuisine American
Total Cost $9.21 recipe / $2.30 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 518kcal

Ingredients

Instructions

  • Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts).
  • Season each breast with Italian seasoning, salt, and black pepper. Then sprinkle the flour over both sides of the chicken breasts and rub it in until the chicken is evenly coated.
  • Heat a large skillet over medium heat and add the olive oil and 1 Tbsp of butter. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
  • While the chicken is cooking, peel the garlic cloves and then carefully smash them with the side of a large chef's knife by pressing down on the side of the knife with the heel of your hand.
  • Once the chicken is removed, to the same skillet add the remaining 1 Tbsp of butter, then add the garlic cloves. Turn the heat down to medium-low and sauté the garlic for 3 minutes or until lightly browned and fragrant. Make sure to stir the garlic frequently to prevent it from burning.
  • Next pour the chicken broth and heavy cream into the skillet, then add the garlic powder. Stir and scrape up any brown bits from the bottom of the skillet. Allow the sauce to simmer in the skillet for 8-10 minutes, or until it has reduced and thickened by about 50%. Taste the sauce at this point and add salt and pepper if needed (I added about ⅛ tsp of salt and ⅛ tsp of black pepper).
  • Finally, return the cooked chicken breasts to the skillet and spoon the creamy sauce over top. Allow the chicken to heat through. Serve with fresh chopped parsley (optional), and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 518kcal | Carbohydrates: 9g | Protein: 34g | Fat: 38g | Sodium: 741mg | Fiber: 0.4g

How to Make Creamy Garlic Chicken – Step by Step Photos

Four chicken breast cutlets, seasoned, and floured on a cutting board.

Using a sharp knife, carefully fillet 2 chicken breast into two thinner cutlets (or use thin-cut chicken breasts). Season each breast with 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp freshly cracked black pepper. Then sprinkle 1/4 cup all-purpose flour over both sides of the chicken breasts and rub it in until the chicken is evenly coated.

Chicken breasts seared in a skillet.

Heat a large skillet over medium heat and add 2 Tbsp olive oil and 1 Tbsp of butter. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.

Garlic cloves sautéed in skillet with butter.

While the chicken is cooking, peel the garlic cloves from 1 whole head of garlic. Then carefully smash them with the side of a large chef’s knife by pressing down on the side of the knife with the heel of your hand.

Once the chicken is removed, to the same skillet add the remaining 1 Tbsp of butter, then add the garlic cloves. Turn the heat down to medium-low and sauté the garlic for 3 minutes or until lightly browned and fragrant. Make sure to stir the garlic frequently to prevent it from burning.

Chicken broth and heavy cream added to skillet.

Next pour 1 cup chicken broth and 3/4 cup heavy cream into the skillet, then add 1/2 tsp garlic powder. Stir and scrape up any brown bits from the bottom of the skillet. Allow the sauce to simmer in the skillet for 8-10 minutes, or until it has reduced and thickened by about 50%.

Chicken breasts added back to skillet and covered with creamy garlic sauce.

Taste the sauce at this point and add salt and pepper if needed (I added about ⅛ tsp of salt and ⅛ tsp of black pepper). Return the cooked chicken breasts to the skillet and spoon the creamy sauce over top. Allow the chicken to heat through.

Overhead view of Creamy Garlic Chicken in a skillet with parsley garnished on top.

Serve with fresh chopped parsley (optional) and enjoy this creamy, flavorful sauce with mashed potatoes, pasta, or any of your favorite sides.

Overhead view of Creamy Garlic Chicken on a white plate served with Caesar Salad.

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Easy Marinara Sauce

This easy homemade marinara sauce recipe only uses a few simple ingredients to create a rich and bold flavor, perfect for pasta and more!

The post Easy Marinara Sauce appeared first on Budget Bytes.

I know it’s super easy just to open up a jar of store-bought marinara sauce and pour it over your pasta, and sometimes that’s all the energy we have (no shame), but hear me out. This easy marinara sauce recipe is surprisingly simple, super inexpensive, and you get to control the ingredients (great for those watching their sugar or sodium intake). Plus, homemade marinara sauce is very freezer-friendly, so you can make a double batch now and save the other half for the nights when you have no energy. It heats through in minutes and you’re good to go with zero effort!

Overhead view of a pot full of homemade marinara sauce with a wooden spoon in the center.

What is Marinara Sauce?

Marinara sauce is a simple tomato-based pasta sauce. It’s characterized by its simple list of ingredients, which leads to an uncomplicated and bright tomato flavor. The texture of marinara sauce is usually very uniform without large chunks, which allows it to coat pasta evenly. Marinara sauce is most often used as a sauce for pasta, but it can also be used in many other dishes or as a dipping sauce.

Ingredients for Marinara Sauce

Marinara sauce in its most simple form is just puréed tomatoes (or passata) and a small amount of herbs and spices. I’ve added a couple more ingredients here to satisfy my American palate, but the recipe remains very simple. Here’s what you’ll need to make this marinara sauce recipe:

  • Onion: The natural sugars in onion add a touch of sweetness to the sauce, which helps balance the acidity of the tomatoes.
  • Garlic: Garlic pairs so well with tomato sauce that I just had to add some to round out the savory flavors. That being said, you can skip it for a more traditional marinara sauce flavor.
  • Olive Oil: Olive oil helps the onion sauté without burning and it adds some body to the sauce.
  • Crush Tomatoes: A large can of crushed tomatoes provides bulk to this sauce with a fairly smooth texture. If you can not get crushed tomatoes where you live, passata will also work.
  • Tomato Paste: A little bit of tomato paste added to the sauce helps thicken it up and intensifies the tomato flavor.
  • Herbs: Dried basil and oregano round out the flavor of this sauce and give it a subtle herbal finish.
  • Brown Sugar: Adding sugar is a short cut with tomato sauce that helps balance the acidity without having to simmer the sauce for a long period of time. You can skip the brown sugar, but I love the balance it brings to the flavor.
  • Salt: Salt is arguably the most important ingredient in any dish as it helps our tongue distinguish between different flavors. If your sauce is not properly salted, you will not be able to taste its full flavor.

What Kind of Tomatoes to Use for Marinara Sauce

This recipe is written using canned crushed tomatoes, which offer both convenience and a low price. While you most definitely can make marinara sauce using fresh tomatoes, that would require several more steps and a reformulation of the recipe to account for the extra water and flavor differences.

When choosing the canned crushed tomatoes for this recipe, keep in mind that there can be quite a drastic flavor difference between brands. If budget is your main concern, this recipe makes a great sauce even when using generic-brand canned tomatoes. But, if you want to get a bit fancier, you can opt for a premium or imported brand, or even buy whole canned San Marzano tomatoes and purée them yourself. Even when you opt for a more expensive canned tomato, this recipe is still very easy and budget-friendly, making it a great option for special occasions like date night in!

How to Use Marinara Sauce

We all know that marinara sauce is great on pasta, but you can use it for other recipes, as well! Here are some other ways to use this easy homemade marinara sauce:

  • Use it on pizza for a lighter tomato flavor. It’s particularly great on Margherita pizzas.
  • Use it as a dipping sauce for homemade focaccia or breadsticks.
  • Combine it with other sauces like pesto or alfredo sauce to make a new pasta or dipping sauce.
  • Add it to sandwiches, like Meatball Subs.
  • Use it as a base for soup by adding more seasoning, broth, and other items like pasta, meatballs, or vegetables.

How to Store And Reheat

As mentioned, this marinara sauce recipe freezes beautifully. After cooking the marinara sauce, transfer it to the refrigerator until completely chilled. The sauce will stay good in the refrigerator for 4-5 days, or you can transfer it to the freezer for longer storage. Just make sure the sauce is in a freezer-safe container, label and date it, and then freeze for up to three months. To reheat, simply transfer the frozen sauce to a saucepot and heat over medium-low, stirring often, until heated through.

A fork twirling into a pile of pasta covered in marinara sauce.
Overhead view of finished marinara sauce in the pot surrounded by pasta and herbs.
Print

Easy Marinara Sauce

This easy homemade marinara sauce recipe only uses a few simple ingredients to create a rich and bold flavor, perfect for pasta and more!
Course Dinner, Main Course
Cuisine American, Italian
Total Cost $3.11 recipe / $0.39 serving
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 (½ cup each)
Calories 73kcal

Ingredients

  • 1 small yellow onion $0.37
  • 2 cloves garlic $0.16
  • 2 Tbsp olive oil $0.32
  • 2 Tbsp tomato paste $0.20
  • 1 28oz. can crushed tomatoes $1.89
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 1 tsp brown sugar (optional) $0.02
  • 1 tsp salt (or to taste) $0.05

Instructions

  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a sauce pot and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
  • Add the tomato paste and continue to stir and cook for 3-5 minutes more, or until the tomato paste takes on a slightly darker color. This caramelizes the sugars in the tomato paste to give it a slightly sweeter and less acidic flavor.
  • Add the crushed tomatoes, basil, oregano, brown sugar, and salt to the pot. Stir to combine and dissolve any tomato paste from the bottom of the pot.
  • Allow the sauce to come to a gentle simmer, then reduce the heat to medium-low, partially cover the pot, and allow the sauce to simmer for about 30 minutes, stirring occasionally.
  • After simmering for 30 minutes, taste the sauce and adjust the salt, sugar, or other seasonings to your liking. If the sauce is too acidic for your liking, you can let it simmer longer (about one hour) or add more sugar. Serve hot or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 0.5cup | Calories: 73kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Sodium: 454mg | Fiber: 2g
Close up side view of marinara sauce being stirred in the pot with a wooden spoon.

How to Make Marinara Sauce – Step by Step Photos

Sautéed onion and garlic in a saucepot.

Dice one yellow onion and mince two cloves of garlic. Add the onion, garlic, and 2 Tbsp olive oil to a sauce pot and sauté over medium heat until the onions are soft and translucent (about 5 minutes).

Tomato paste stirred into the onions and garlic in the saucepot.

Add 2 Tbsp of tomato paste to the pot and continue to stir and cook for 3-5 minutes more, or until the tomato paste takes on a slightly darker color. This caramelizes the sugars in the tomato paste, adding a natural sweetness.

Crushed tomatoes, sugar, and herbs added to the pot.

Finally, add one 28oz. can of crushed tomatoes, ½ tsp dried basil, ½ tsp dried oregano, 1 tsp brown sugar, and 1 tsp salt. Stir to combine and dissolve any tomato paste from the bottom of the pot. Allow the sauce to come to a gentle simmer.

Marinara sauce being stirred in the pot.

Once simmering, turn the heat down to medium-low, partially cover the pot, and let the sauce simmer for about 30 minutes, stirring occasionally. Leaving a lid on the pot but slightly ajar can help prevent splatter.

Overhead view of finished marinara sauce in the pot surrounded by pasta and herbs.

After simmering for 30 minutes, give the marinara sauce a taste and adjust the salt or other herbs to your liking. If it’s still too acidic for your taste, you can either simmer it longer (around 1 hour total), or add more sugar.

Marinara sauce being spooned over a plate of pasta.

Serve the homemade marinara sauce over pasta, use it for a dipping sauce, or freeze it for later!

The post Easy Marinara Sauce appeared first on Budget Bytes.

Creamy Mushroom Soup

This deliciously rich and creamy Mushroom soup is quick, easy, and perfect for cold winter nights or to pack in a thermos for an easy lunch!

The post Creamy Mushroom Soup appeared first on Budget Bytes.

I’m all about the creamy soups during the cold winter months, and this incredibly creamy Mushroom Soup is one of the best. This mushroom soup recipe is so easy to make and is as cozy as it gets. You’ll want to serve this soup with some crusty bread or crackers to soak up every drop of that savory creamy broth because it is just to die for. And the best part? Because this mushroom soup is so simple and uncomplicated, it’s also very inexpensive, even when the cost of mushrooms is on the higher side!

Side view of a bowl of creamy mushroom soup with a spoon lifting some out of the bowl.

Ingredients for Mushroom Soup

I love this Creamy Mushroom Soup for its simplicity. It’s just sautéed mushrooms, a creamy broth, and a few simple seasonings. Here’s what you’ll need to make this mushroom soup:

  • Mushrooms: I highly suggest using baby bella mushrooms for this soup because they have a nice deep color and rich flavor. White button mushrooms will not add as much color or flavor to the soup. You could also chop up some larger portobello mushroom caps to use in place of the Baby Bellas.
  • Olive Oil: Olive oil is used to sauté the mushrooms so they get a nice deep brown color, which adds both flavor and color to the soup.
  • Garlic: Garlic adds depth to the flavor and Pairs just perfectly with the flavor of the mushrooms.
  • Butter: Butter adds richness to the soup and combines with the flour to create a roux, which thickens the broth.
  • Flour: All-purpose flour combines with the butter to create a roux, which thickens the broth. Without the flour, the broth will be very thin.
  • Vegetable Broth: Vegetable broth is the base for this soup and it provides complexity to the flavor, as well as a nice brown color. You can use mushroom broth instead if you have it.
  • Heavy Cream: Heavy cream adds a deliciously rich and creamy flavor to the soup.
  • Seasonings: This mushroom soup is seasoned simply with salt, pepper, thyme, and soy sauce. The soy sauce adds a wonderfully earthy umami flavor that enhances the mushrooms.

What Else Can I Add?

If you want to put your own spin on this mushroom soup recipe, here are a few other ingredients you can add:

  • Paprika: Add sweet paprika to make it closer to a Hungarian Mushroom Soup.
  • Onion: If you want even more savory vegetable flavor, sauté a finely diced onion with the mushrooms.
  • Sour Cream: To make the soup even richer and to add a slight tang, stir a few dollops of sour cream into the broth at the end.
  • Homemade Croutons: Top your soup with homemade croutons for a delicious garlicky crunch!

Make it Vegan

It’s very easy to convert this recipe to a vegan mushroom soup. Simply use coconut oil in place of the butter to make the roux, and then use full-fat coconut milk in place of the heavy cream. Coconut milk tastes really good in savory recipes like this and actually pairs very well with mushrooms! Check out our Vegan Creamy Mushroom Ramen for another example of these flavors together.

What to Serve with mushroom Soup

The broth in this soup is extremely rich and creamy and you’re going to want to sop up every drop, so I highly suggest serving it with some crusty bread like our No-Knead Bread, Focaccia Rolls, or Soda Bread. Or, if you don’t want to make homemade bread, at least make sure you have some crackers on hand!

I’d also suggest adding some vegetables on the side to lighten things up, and I’d go for a wintery roasted vegetable like Roasted Brussels Sprouts or our Roasted Cauliflower Salad.

How to Make Mushroom Soup Taste Better

Using really good, full-flavored broth is key to making mushroom soup taste its best. We suggest using Better Than Bouillon to make the broth used in this soup because it has tons of flavor, is budget-friendly, and reduces waste compared to boxed and canned broths. We used their vegetable-flavored bouillon, but you could certainly use their mushroom flavor if you have it.

Overhead view of a bowl of creamy mushroom soup with a spoon in the center.
Side view of a bowl of creamy mushroom soup with a spoon lifting some out of the bowl.
Print

Creamy Mushroom Soup

This deliciously rich and creamy Mushroom soup is quick, easy, and perfect for cold winter nights or to pack in a thermos for an easy lunch!
Course Dinner, Lunch, Soup
Cuisine American
Total Cost $6.82 recipe / $1.71 serving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 (1 cup each)
Calories 299kcal

Ingredients

  • 1 lb. baby bella mushrooms $4.59
  • 3 cloves garlic, minced $0.24
  • 1 Tbsp olive oil $0.16
  • 1 pinch salt & pepper $0.05
  • 4 Tbsp butter $0.47
  • 1/4 cup all-purpose flour $0.04
  • 3 cups vegetable broth $0.51
  • 1 tsp soy sauce $0.02
  • 1/8 tsp dried thyme $0.02
  • 1/2 cup heavy cream $0.75

Instructions

  • Wash the mushrooms to remove any dirt or debris. Slice the mushrooms and mince the garlic.
  • Add the olive oil, mushrooms, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown. Add the minced garlic and continue to sauté for one minute more.
  • Add the butter and flour to the pot. Stir and cook for about two minutes more, or until the butter coats the bottom of the pot and turns deep golden brown.
  • Once the flour mixture is a bit browned, add the vegetable broth, soy sauce, and thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
  • Finally, stir the cream into the soup. Give the soup a taste and adjust the salt or pepper to your liking. Serve with crusty bread and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 299kcal | Carbohydrates: 15g | Protein: 5g | Fat: 26g | Sodium: 904mg | Fiber: 1g
Overhead view of a ladle full of creamy mushroom soup held over the soup pot.

How to Make Creamy Mushroom Soup – Step by Step Photos

Sliced mushrooms on a cutting board.

Begin by rinsing and slicing one pound of baby Bella mushrooms.

Sautéed mushrooms in a soup pot.

Add the mushrooms to a soup pot with 1 Tbsp olive oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until they release all of their water, the water evaporates, and the mushrooms begin to brown. Add three cloves of minced garlic and sauté for about one minute more.

Flour and butter added to the soup pot with the mushrooms.

Add 3 Tbsp of salted butter and 4 Tbsp all-purpose flour to the pot. Continue to stir and cook over medium heat, allowing the butter to melt and create a paste with the flour that coats the mushrooms.

Browned roux showing on the bottom of the pot under the mushrooms.

The butter and flour will begin to coat the bottom of the pot. When it becomes medium brown, it’s time to add the liquid to the pot.

Vegetable broth being poured into the soup pot.

Add three cups of vegetable broth, ⅛ tsp thyme, and 1 tsp soy sauce to the soup pot and stir to dissolve all of the browned bits off the bottom of the pot. Allow the broth to come up to a boil, at which point it will thicken slightly from the flour and butter roux.

Heavy cream being poured into the soup.

Once the soup has reached a boil, turn the heat down to medium-low and add ½ cup heavy cream. Allow the soup to heat through and begin to simmer gently.

Finished soup being stirred.

Taste the soup and adjust the salt or other seasonings if desired. The soup may need additional salt depending on the salt content of the broth used. We used Better Than Bouillon, which tends to be on the salty side, so we did not need any additional salt.

Overhead view of two bowls of mushroom soup garnished with parsley.

Serve the creamy mushroom soup with your favorite crusty bread and enjoy!

The post Creamy Mushroom Soup appeared first on Budget Bytes.