You know a recipe is good when you tell your family how amazing it is after every single bite, ha! That is what happens when I make Lemon Spaghetti with Garlic Toasted Breadcrumbs. And I don’t do this because I am looking for compliments, I just …
You know a recipe is good when you tell your family how amazing it is after every single bite, ha! That is what happens when I make Lemon Spaghetti with Garlic Toasted Breadcrumbs. And I don’t do this because I am looking for compliments, I just can’t help myself because it is SO good. Luckily,…
Say hello to our simplified, inspired version of Tandoori Masala! Inspired by the ingredients in the Whole Foods store-bought version of this spice mix, this easy homemade version comes together with just 6 simple ingredients in 5 minutes! It’s smoky, …
Say hello to our simplified, inspired version of Tandoori Masala! Inspired by the ingredients in the Whole Foods store-bought version of this spice mix, this easy homemade version comes together with just 6 simple ingredients in 5 minutes! It’s smoky, earthy, balanced, and perfect for seasoning chickpeas, tofu, roasted vegetables, chicken, and beyond!
What is Tandoori Masala?
A tandoor is a type ofclay oven used originally in northern India and Pakistan, and masala refers to any of a number of spice mixtures ground into a paste or powder for use in Indian cooking.
We’re doing what garlic enthusiasts do best: sharing our favorite garlic recipes to make today and every day. There are versatile recipes like garlic confit and garlic stock that you can apply in so many ways, plus one-off recipes to complete your garl…
We’re doing what garlic enthusiasts do best: sharing our favorite garlic recipes to make today and every day. There are versatile recipes like garlic confit and garlic stock that you can apply in so many ways, plus one-off recipes to complete your garlic celebration (looking at you, pull-apart garlic knots).
Is there ever such a thing as too much tomato soup? The answer is no. And most definitely not when there are grilled cheese sandwiches around.
This super garlicky version has coconut milk for dairy-free creaminess, red pepper flakes for a little kick,…
Is there ever such a thing as too much tomato soup? The answer is no. And most definitely not when there are grilled cheese sandwiches around.
This super garlicky version has coconut milk for dairy-free creaminess, red pepper flakes for a little kick, and smashed white beans for fiber and satisfaction. It’s balanced, warming, and comes together in just 30 minutes with 1 pot and 10 ingredients.
French bread pizzas are a total weeknight win. They’re fast and easy, you can top them with whatever you have in your fridge, and they’re always delicious. This week, I had some leftover frozen spinach that was begging to be used up, so I whipped up these quick Spinach Mushroom French Bread Pizzas. They have a garlic bread base for extra flavor and then are topped with a simple mix of spinach, sautéed mushrooms, and cheese. Simple but perfect!
Originally posted 7-5-2015, updated 4-20-2022.
Cheese Options
I used a combination of mozzarella and Swiss cheese for my pizzas, but there is a lot of flexibility here. You could do any of the following cheeses, or any combination of two or more:
Mozzarella
Provolone
Swiss
Goat cheese
Feta
Monterey jack
Smoked gouda
And, admittedly, these pizzas are not very cheese heavy, so if you like lots of cheese you may want to double the amount listed in the recipe below!
What About Pizza Sauce?
I made my pizzas kind of like a white pizza or loaded garlic bread, sans red sauce. But if you happen to have leftover pizza sauce (because sometimes that happens) you can spread a layer onto the bread before the spinach and mushrooms, or use your sauce on the side for dunking!
What Else Can I Add?
Diced-up cooked chicken would go really nicely with these pizzas, as would some artichoke hearts, olives, tomatoes (fresh or sun-dried), or Parmesan. That’s what’s great about pizza, you can put just about anything on there and it will be great!
Spinach Mushroom French Bread Pizzas
These super easy Spinach Mushroom French Bread Pizzas combine homemade garlic bread with a cheesy spinach mushroom topping.
Preheat the oven to 350ºF. Slice the mushrooms, then add them to a skillet with 1 Tbsp olive oil, 1 clove minced garlic, ⅛ tsp salt, and ⅛ tsp pepper. Sauté the mushrooms over medium heat until they have softened and all of the water has evaporated out of the skillet.
Add the frozen spinach to the skillet with the mushrooms and continue to sauté until the spinach is heated through and most of the moisture has evaporated (there should be no water pooling in the skillet). Transfer the mushrooms and spinach to a bowl to cool.
To make the garlic butter, combine the butter, olive oil, minced garlic, garlic powder, and salt in a small bowl. Stir well to create a soft garlic butter mixture.
Cut a loaf of French bread in half length-wise, then slice each half-open. Place the pieces of bread on a parchment-lined baking sheet, cut sides up. Spread the garlic butter mixture over the surface of each piece of bread.
Add half of the shredded cheese, the remaining ⅛ tsp cracked black pepper, and crushed red pepper to the bowl with the slightly cooled spinach and mushrooms. Stir to combine.
Divide the spinach mushroom mixture between the four pieces of bread and spread it over the surface of the bread. Top with the remaining cheese.
Bake the pizzas in the preheated 350ºF oven for about 15 minutes, or until the cheese is melted and slightly browned on top. Enjoy hot.
Notes
* You can use any combination of cheeses for this recipe. I suggest mozzarella, provolone, swiss, feta, goat cheese, or a combination of any of those cheeses.
Love French Bread Pizza? Check out my classic French Bread Pizza recipe for more topping ideas!
How to Make Spinach Mushroom French Bread Pizza – Step by Step Photos
Preheat the oven to 350ºF. Slice 8oz. mushrooms. I used baby bella mushrooms, but white button mushrooms work fine as well.
Add the sliced mushrooms to a skillet with 1 Tbsp olive oil, 1 clove of minced garlic, ⅛ tsp salt, and ⅛ tsp pepper. Sauté over medium heat until the mushrooms have softened and all of the water in the skillet has evaporated.
Add ½ lb. frozen spinach to the skillet and continue to stir and cook until the spinach is heated through and most of the moisture has evaporated from the skillet. There should be no water pooling in the skillet. Transfer the spinach and mushrooms to a bowl to cool slightly.
Add 2 Tbsp butter (room temperature), 2 Tbsp olive oil, 2 cloves of garlic (minced), ½ tsp garlic powder, and ⅛ tsp salt to a bowl and stir until it is all well combined.
Line a baking sheet with parchment for easy cleanup. Cut a loaf of French bread in half length-wise then cut each half-open. Place the pieces of bread on the baking sheet, cut sides up. Spread the garlic butter mixture over the surface of the bread. (I accidentally melted my garlic butter, so I brushed it over the surface.)
Add ½ cup shredded cheese, ⅛ tsp freshly cracked pepper, and ⅛ tsp crushed red pepper into the partially-cooled spinach and mushroom mixture.
Divide the cheesy spinach mushroom mixture between the four pieces of bread, then top with the remaining cheese.
Bake the spinach mushroom French bread pizzas in the preheated 350ºF oven for 15 minutes, or until the cheese is melted and slightly browned on top.
One of the first things I learned when I embarked on my budget-food journey is just how easy, filling, and inexpensive soup is. Homemade soups are a breeze to throw together and they’re always so much tastier than store-bought canned soup. This vegetable beef soup is a great example. It’s chock-full of colorful veggies, filling ground beef, and the most delicious broth ever. Serve it up with a nice crusty bread for dipping and lunch is served!
What’s in Vegetable Beef Soup?
This classic soup combines ground beef, potatoes, tomatoes, peas, corn, carrots, and green beans in a flavorful broth. To make this soup a bit easier, I’ve used a frozen vegetable mix to cut down on the amount of peeling and chopping needed to prepare the soup. That makes this Vegetable Beef Soup extra fast and easy. :)
To give this vegetable beef soup more flavor, we’ve added a healthy dose of Italian seasoning and some Worcestershire sauce to the broth for extra depth. Make sure you’re using a full-flavored beef broth for maximum deliciousness. I like to use Better Than Bouillon to make flavorful broth for my soups.
Beef Options
I used ground beef in my vegetable beef soup because it was the least expensive and the easiest to use. If you use a higher fat ground beef, you have the option to drain the fat off after browning, or leave it in for extra flavor and richness.
If you have room in your budget and would rather have chunks of beef in your soup, choose a chuck roast or bottom round roast, cut into 1-inch pieces. Simply brown the beef in the pot before adding the rest of the ingredients. No need to cook through during the browning stage, as it will cook through while the soup is simmered.
What Else Can I Add?
This is my favorite part of any recipe. What else can you add to vegetable beef soup to make it your own? Try adding some of these ingredients:
Barley
Chopped cabbage
Celery
Cauliflower florets
Parsnips
Crushed red pepper
Finely chopped kale
Vegetable Beef Soup
This super easy vegetable beef soup is a filling and flavorful option for lunch, dinner, or your weekly meal prep!
Course Dinner, Lunch, Main Course, Soup
Cuisine American
Total Cost $10.63 recipe / $1.77 serving
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Servings 61.5 cups each
Calories 363kcal
Author Beth – Budget Bytes
Ingredients
1yellow onion$0.32
2clovesgarlic$0.16
2Tbspolive oil$0.32
1lb.ground beef$6.49
1russet potato (about ¾ lb.) $0.79
128oz. candiced tomatoes$1.19
1.5tspItalian seasoning$0.15
1/4tsp freshly cracked black pepper$0.02
4cupsbeef broth$0.52
2TbspWorcestershire sauce$0.12
12oz.frozen vegetables (corn, carrots, green beans)$1.00
salt to taste$0.05
Instructions
Dice the onion and mince the garlic. Add the onion and garlic to a soup pot along with the olive oil. Sauté over medium heat until the onions are soft and translucent.
Add the ground beef to the pot and continue to sauté until the ground beef is cooked through. If using a higher fat content ground beef, you can drain the excess fat, if you prefer.
While the beef is cooking, peel and dice the russet potato into ½-inch cubes.
Add the cubed potatoes, diced tomatoes (with juices), Italian seasoning, pepper, beef broth, and Worcestershire sauce to the pot. Stir to combine.
Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 10 minutes, or until the potatoes are fork-tender.
Add the frozen vegetables to the pot and allow the soup to come back up to a simmer. Simmer the vegetables in the soup for about five minutes.
Finally, taste the soup and add salt to help the flavors pop. Start with ½ tsp, if desired, and add more until it reaches your desired level.
How to Make Vegetable Beef Soup – Step by Step Photos
Dice one yellow onion and mince 2 cloves of garlic. Add the onion and garlic to a soup pot along with 2 Tbsp olive oil. Sauté over medium heat until the onions are soft and translucent.
Add 1 lb. ground beef and continue to sauté until the beef is cooked through. If you’re using a higher fat content ground beef you can drain off the excess fat, if preferred.
While the beef is browning, peel and dice one russet potato (about ¾ lb.) into ½-inch pieces. Add the diced potatoes to the pot with one 28oz. can diced tomatoes (with juices), 1.5 tsp Italian seasoning, ¼ tsp freshly cracked black pepper, 4 cups beef broth, and 2 Tbsp Worcestershire sauce. Stir to combine.
Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let it continue to simmer for about 10 minutes, or until the potatoes are fork-tender.
Add a 12oz. bag of frozen vegetables (corn, carrots, green beans), stir to combine and allow it to come back up to a simmer. Simmer the vegetables in the soup for about five more minutes.
Finally, taste the soup and add salt to your liking. The amount of salt needed will depend on the salt content of the broth you used, but you’ll likely need at least a little to help the flavors pop.
I garnished with a little chopped parsley for color, but it’s not needed for flavor. I do tend to put a little freshly cracked pepper or each bowl for a little extra pop, though!
Is there anything better than a meal that’s quick, versatile, and satisfying?! We think not! This Easy Baked Cod hits all those marks — and more! It’s fresh, features a rainbow of spring vegetables, yields perfectly cooked, flaky fish, and is ready in …
Is there anything better than a meal that’s quick, versatile, andsatisfying?! We think not! This Easy Baked Cod hits all those marks — and more! It’s fresh, features a rainbow of spring vegetables, yields perfectly cooked, flaky fish, and is ready in 30 minutes!
It’s our new favorite sheet pan meal, especially served with polenta, roasted potatoes, or lemon risotto.
It’s probably obvious by now — we LOVE risotto. It’s comforting, incredibly versatile, and surprisingly easy to make! This Lemony Risotto is all of those things, plus bright, fresh, garlicky, herby, and perfect for spring!
It’s vegan and gluten-f…
It’s probably obvious by now — we LOVE risotto. It’s comforting, incredibly versatile, and surprisingly easyto make! This Lemony Risotto is all of those things, plus bright, fresh, garlicky, herby, and perfect for spring!
It’s vegan and gluten-free but does not skimp on creaminess! We love it for a weeknight meal when we’re feeling fancy but needing something easy.
Creamy, decadent Homemade Scalloped Potatoes are right at home alongside your holiday ham. This dish is deceptively simple to make but will impress all of your dinner guests. This post contains affiliate links. I’ve never met a potato that I didn’t like. Knowing how to bake potatoes is obviously a must, and I can’t get …
Creamy, decadent Homemade Scalloped Potatoes are right at home alongside your holiday ham. This dish is deceptively simple to make but will impress all of your dinner guests.
And that’s not even mentioning tots. Let’s just say we could have a sub-site called My Tater Tot Addiction without much effort.
Growing up, scalloped potatoes often frequented our dinner table and were usually peppered with pieces of leftover ham or slices of kielbasa. It was a quick, inexpensive dinner that was sure to please everyone around the table.
I remember searching for a homemade scalloped potatoes recipe a number of years ago. I actually remember doubting the recipes because I thought there was no way something so incredibly rich, decadent and delicious could be so simple. I was wrong.
Homemade Scalloped Potatoes are not only easy, they are also quite inexpensive and versatile. The beauty of scalloped potatoes is that although they are simple and economical, they can also be quite impressive – which makes them perfect for gracing any holiday table from Easter to Christmas.
I love using pesto in recipes because it adds tons of flavor in one fell swoop, which is super important when it comes to busy weeknights. This Creamy pesto Chicken is absolutely stunning on the plate, yet it’s super fast and easy. This is another one of those great “date night” dinners for when you want to impress someone, but you’re nervous so you also need something easy and fool-proof. 😅
What Kind of Pesto to Use
The beauty of this dish is that you can use just about any type of pesto. I used a basil pesto this time around, but a red pesto would also be awesome. Pesto can be on the pricey side, but there are several brands that are a bit more affordable. Look for Alessi, Barilla, Classico, or Filippo Berio.
What Else Can I Add?
This deliciously creamy pesto sauce pairs well with several different ingredients, if you want to take this dish up a notch. Try adding spinach, artichokes, or broccoli for some extra veggies. Or if you want to make this dish extra indulgent, add some grated Parmesan on top, too. I probably also wouldn’t be against adding bacon. 😏
What to Serve with Creamy Pesto Chicken
This chicken has a super lush and creamy sauce and you won’t want to waste a single drop, so make sure to serve this chicken with pasta, rice, or garlic bread to soak it all up. You can spoon the chicken and sauce over a bed of pasta or rice, or serve the chicken and sauce in a bowl with some crusty bread for dipping.
Because the sauce is so rich, you’ll definitely want to serve up something light and fresh on the side, so this is the perfect opportunity to make a simple side salad.
Creamy Pesto Chicken
Creamy pesto chicken is a fast, easy, and impressive main dish for dinner, whether you just want to treat yourself or impress guests!
Course Dinner, Main Course
Cuisine American
Total Cost $10.70 recipe / $2.68 serving
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 4
Calories 415kcal
Author Beth – Budget Bytes
Ingredients
2boneless, skinless chicken breast (about 1.3 lb. total)$6.59
1/8tspsalt$0.01
1/8tsppepper$0.01
2Tbspolive oil, divided$0.32
2clovesgarlic, minced$0.16
1pintgrape tomatoes, sliced in half$2.00
1/2cupheavy cream$0.62
1/4cuppesto$0.99
Instructions
Fillet the chicken breasts into two thinner pieces (or pound the chicken to an even thickness then cut each breast in half to create four portions). Season the chicken with a pinch of salt and pepper on both sides.
Heat a large skillet over medium heat. Once hot, add 1 Tbsp oil and swirl to coat the surface. Add the chicken to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean plate.
Turn the heat down to medium-low. Add the remaining olive oil to the skillet along with the minced garlic and halved grape tomatoes. Sauté for about five minutes, or until the tomatoes start to soften and lose their shape.
Add the heavy cream and pesto to the skillet with the tomatoes and stir to combine. Allow the sauce to come up to a simmer. Taste the sauce and adjust the salt or pepper to your liking.
Add the chicken back to the skillet with the tomatoes and sauce, turning to coat the chicken. Allow the chicken to simmer in the sauce for just a few minutes more to heat through. Serve hot.
How to Make Creamy Pesto Chicken – Step by Step Photos
Fillet two boneless, skinless chicken breasts into two thinner pieces (or you can pound the chicken to an even thickness and then cut each piece in half horizontally to make four portions). Season the chicken with a pinch of salt and pepper on both sides.
Heat a large skillet over medium. Once hot, add a tablespoon of olive oil and swirl to coat the surface. Add the chicken breast and cook on each side until golden brown and cooked through (7-10 minutes total). Remove the chicken to a clean plate.
Reduce the heat to medium-low, then add the remaining 1 Tbsp oil, 1 pint of grape tomatoes (halved) and 2 cloves of garlic (minced). Sauté the tomatoes and garlic in the skillet for a few minutes, or until the tomatoes begin to soften and lose their shape.
Add ¼ cup pesto and ½ cup heavy cream to the skillet. Stir to combine. Allow the sauce to come up to a simmer. Taste the sauce and add salt or pepper if needed.
Add the chicken back to the skillet and coat it in the sauce. Simmer the chicken in the sauce for a few more minutes or until heated through.
This sauce is so creamy and delicious, you’ll want to lick your plate!