Easy Salmon Green Curry (1 Pot!)

Picture this: It’s the end of a long week, and you want nothing more than to curl up on the couch with a big bowl of takeout (a.k.a. us right now). But wait! Just a few simple steps and you can do it yourself with this Thai-inspired Salmon Green Curry …

Easy Salmon Green Curry (1 Pot!)

Picture this: It’s the end of a long week, and you want nothing more than to curl up on the couch with a big bowl of takeout (a.k.a. us right now). But wait! Just a few simple steps and you can do it yourself with this Thai-inspired Salmon Green Curry (fresh, sweet, spicy, and packed with nutrients)! Bonus…plenty of leftovers for the whole weekend!

Easy Salmon Green Curry (1 Pot!) from Minimalist Baker →

Spinach and Feta Grilled Cheese

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

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

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

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

A stack of spinach and feta grilled cheese sandwich halves

Is This a Melt or a Grilled Cheese?

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

What Kind of Bread is Best for Grilled Cheese

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

What Kind of Spinach to Use

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

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

What to Serve with Spinach and Feta Grilled Cheese

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

What Else Can I Add?

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

Overhead view of spinach and feta grilled cheese on a cutting board with a bowl of sauce


A stack of spinach and feta grilled cheese sandwiches

Spinach and Feta Grilled Cheese

Take your grilled cheese sandwich to the next level with this gourmet Spinach Feta Grilled Cheese! An easy and flavorful lunch idea.
Course Lunch, Sandwich
Cuisine American
Total Cost $3.62 recipe / $1.81 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 1 sandwich each
Calories 507kcal
Author Beth – Budget Bytes

Ingredients

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

Instructions

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

Nutrition

Serving: 1sandwich | Calories: 507kcal | Carbohydrates: 32g | Protein: 23g | Fat: 33g | Sodium: 962mg | Fiber: 4g
Half of a spinach and feta grilled cheese dipping into pizza sauce

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

cooked spinach in a skillet

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

four slices of buttered bread

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

shredded mozzarella added to the bread

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

cooked spinach added to the sandwiches

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

more mozzarella added to the sandwiches

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

Cooked sandwiches in the skillet

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

sliced sandwiches on a cutting board

Slice the sandwiches in half and serve!

A stack of spinach and feta grilled cheese sandwiches

Ooohhhh yesssssss.

Love Cheesy Melts? Try These Other Recipes:

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

Vegetarian Shepherd’s Pie

If you are craving comfort food, you’ve come to the right place. This Vegetarian Shepherd’s Pie is the ultimate comfort food. Traditionally, shepherd’s pie is a rustic casserole made with a mixture of ground meat and vegetables topped…

If you are craving comfort food, you’ve come to the right place. This Vegetarian Shepherd’s Pie is the ultimate comfort food. Traditionally, shepherd’s pie is a rustic casserole made with a mixture of ground meat and vegetables topped with pillowy mashed potatoes and baked in the oven. Well, this vegetarian version has all of the…

The post Vegetarian Shepherd’s Pie appeared first on Two Peas & Their Pod.

Instant Pot Curried Lentil Soup

Friends, today we have an easy, delicious, plant-based soup to share with you! Adapted from our fan-favorite Curried Potato & Lentil Soup, it keeps all the bold curry flavor but has a creamy twist and is made in the Instant Pot, making it even quic…

Instant Pot Curried Lentil Soup

Friends, today we have an easy, delicious, plant-based soup to share with you! Adapted from our fan-favorite Curried Potato & Lentil Soup, it keeps all the bold curry flavor but has a creamy twist and is made in the Instant Pot, making it even quicker and easier!

Rich in fiber, protein, iron (and more!), it’s a nourishing, plant-based meal to fuel you all winter and beyond!

Instant Pot Curried Lentil Soup from Minimalist Baker →

Slow Cooker Spaghetti Sauce

Let the slow cooker do all the work for you when you make this big batch of freezer-friendly homemade spaghetti sauce.

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

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

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

Pasta sauce in a slow cooker with a spoon, garnished with parsley

Why make Homemade Spaghetti Sauce?

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

What Size Slow Cooker to Use

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

Why Add Balsamic Vinegar?

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

Can I Add Meat?

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

How to Freeze Pasta Sauce

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

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

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

A plate of pasta covered in sauce with bread on the side

Pasta sauce in a slow cooker garnished with parsley

Slow Cooker Spaghetti Sauce

Let the slow cooker do all the work for you when you make this big batch of freezer-friendly homemade spaghetti sauce.
Course Dinner, Sauce
Cuisine American, Italian
Total Cost $4.40 recipe / $0.63 per cup
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 7 cups
Calories 77kcal
Author Beth - Budget Bytes

Equipment

Ingredients

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

Instructions

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

Nutrition

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

Homemade pasta sauce being spooned over a plate of spaghetti

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

Onion and garlic in slow cooker

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

Tomatoes added to slow cooker

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

Seasonings added to the slow cooker

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

Sauce ingredients being stirred together before cooking

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

Simmered pasta sauce in the slow cooker

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

Finished pasta sauce in the slow cooker garnished with parsley

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

Side view of pasta sauce in the slow cooker

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

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

Chicken Tortilla Soup

If you are looking for an easy soup recipe that everyone will love, make Chicken Tortilla Soup. It is a forever favorite, a classic, a soup that always gets rave reviews! It only takes 30 minutes to make! You can’t go wrong with this one! Chicken…

If you are looking for an easy soup recipe that everyone will love, make Chicken Tortilla Soup. It is a forever favorite, a classic, a soup that always gets rave reviews! It only takes 30 minutes to make! You can’t go wrong with this one! Chicken tortilla soup is a Mexican-inspired soup that has a…

The post Chicken Tortilla Soup appeared first on Two Peas & Their Pod.

The BEST Vegan Garlic Bread

Garlic bread lovers, we have a surprise for you: The BEST Vegan Garlic Bread is here! We took all our knowledge of garlic bread and gave it the vegan twist. It has all the addictive deliciousness you know and love but without the dairy! 
It’s…

The BEST Vegan Garlic Bread

Garlic bread lovers, we have a surprise for you: The BEST Vegan Garlic Bread is here! We took all our knowledge of garlic bread and gave it the vegan twist. It has all the addictive deliciousness you know and love but without the dairy

It’s buttery, savory, brimming with garlicky goodness, and can be made gluten-free, too! With just 7 ingredients and 25 minutes required, all your garlic bread dreams are about to come true.

The BEST Vegan Garlic Bread from Minimalist Baker →

Cabbage Soup

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

The post Cabbage Soup appeared first on Budget Bytes.

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

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

Overhead view of a pot of cabbage soup with a ladle

Is Cabbage Soup Healthy?

I’m not going to tell you this cabbage soup will “detox” you or make you lose weight, but this soup is chock-full of a lot of the one thing that almost all of us are guilty of not getting enough of—vegetables.

I’m nicknamed this soup All You Can Eat Cabbage Soup as a tongue-in-cheek reference to the old fad diet, but seriously, eat as much as you want. The more the better, really. You’ll just be getting more of the good stuff. And guess what? This cabbage soup is insanely inexpensive, too! So even more reason to feel free to eat as much as you want!

What’s in Cabbage Soup?

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

How to Store Leftovers

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

Add More Protien

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

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

a bowl of cabbage soup with a spoon and garlic bread on the side

Shown with Homemade Garlic Bread.

close up of the pot of cabbage soup

Cabbage Soup

Forget the cabbage soup diet, you'll want to eat this super healthy vegetable-filled cabbage soup just because it tastes incredible! 
Course Dinner, Soup
Cuisine American
Total Cost $7.13 recipe / $1.19 serving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 2 cups each
Calories 133kcal
Author Beth - Budget Bytes

Ingredients

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

Instructions

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

Nutrition

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

A ladle full of cabbage soup held over the pot

How to Make Cabbage Soup – Step by Step Photos

Onion and garlic in a soup pot

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

Celery, carrot, and bell pepper added to the pot

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

Tomatoes, spices, parsley, and green beans added to the pot

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

cabbage in soup pot, broth being poured in

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

Cabbage soup before simmering

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

Salt being added to the soup

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

close up of the pot of cabbage soup

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

close up of a bowl of cabbage soup

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

The post Cabbage Soup appeared first on Budget Bytes.

Skillet Chickpeas with Whipped Ricotta

I shared my favorite Vegetarian Dinner Recipes and now I have one more! This Skillet Chickpeas with Whipped Ricotta recipe is a perfect 10! You should probably add it to your dinner menu right now! It takes less than 30 minutes to make; it’s the …

I shared my favorite Vegetarian Dinner Recipes and now I have one more! This Skillet Chickpeas with Whipped Ricotta recipe is a perfect 10! You should probably add it to your dinner menu right now! It takes less than 30 minutes to make; it’s the perfect weeknight meal. The recipe is made with mostly pantry…

The post Skillet Chickpeas with Whipped Ricotta appeared first on Two Peas & Their Pod.

Perfect Roasted Broccoli with Vegan Parmesan

It’s broccoli time, friends! And we think we may have found the best way to prepare it! This cheesy, savory roasted broccoli is crispy on the edges but tender on the inside, making it easier to chew and digest. It’s so good we were eating it right off …

Perfect Roasted Broccoli with Vegan Parmesan

It’s broccoli time, friends! And we think we may have found the best way to prepare it! This cheesy, savory roasted broccoli is crispy on the edges but tender on the inside, making it easier to chew and digest. It’s so good we were eating it right off the pan!

It’s quick & easy to prepare and the perfect salty side to enjoy with all your favorite savory and creamy mains (salmon, stew, and beyond!).

Perfect Roasted Broccoli with Vegan Parmesan from Minimalist Baker →