Lemon & Herb Roasted Chicken Thighs

Ever in the mood for roasted chicken but don’t want to go to the full effort? Us too! We have a remedy. Say hello to your NEW weeknight go-to: Lemon & Herb Roasted Chicken Thighs! All the tender meat, crispy skin, and satisfaction of roasted chicke…

Lemon & Herb Roasted Chicken Thighs

Ever in the mood for roasted chicken but don’t want to go to the full effort? Us too! We have a remedy. Say hello to your NEW weeknight go-to: Lemon & Herb Roasted Chicken Thighs! All the tender meat, crispy skin, and satisfaction of roasted chicken, with much less work and half the time

These chicken thighs are perfect for weeknights or meal prep yet elegant enough to be the centerpiece at a dinner party.

Lemon & Herb Roasted Chicken Thighs from Minimalist Baker →

Garlicky Vegan Potato Gratin

We already had mashed potatoes, sweet potatoes, and scalloped potatoes, but there was something special missing from our potato-themed holiday side dish collection! Say hello to the (vegan) potato gratin — a creamy and classic side that’s stunning enou…

Garlicky Vegan Potato Gratin

We already had mashed potatoes, sweet potatoes, and scalloped potatoes, but there was something special missing from our potato-themed holiday side dish collection! Say hello to the (vegan) potato gratin — a creamy and classic side that’s stunning enough for any celebration! 

Whether you prefer Yukon gold potatoes, purple potatoes, or sweet potatoes, this dish has you covered. It’s full of garlicky, savory goodness thanks to a dreamy dairy-free sauce, and it requires just 8 ingredients!

Garlicky Vegan Potato Gratin from Minimalist Baker →

Classic Vegan Gluten-Free Stuffing

Everyone enjoys different traditions around the holidays. But there’s one we all agree on here at MB: Stuffing at Thanksgiving is essential! And this stuffing? It’s the STUFF (😉) dreams are made of! 
Our modern take has all the classic flavors you…

Classic Vegan Gluten-Free Stuffing

Everyone enjoys different traditions around the holidays. But there’s one we all agree on here at MB: Stuffing at Thanksgiving is essential! And this stuffing? It’s the STUFF (😉) dreams are made of! 

Our modern take has all the classic flavors you know and love, but without the gluten. Plus, it’s vegan and made with 10 simple ingredients. Say hello to the ultimate savory side for the holiday table.

Classic Vegan Gluten-Free Stuffing from Minimalist Baker →

Roasted Chicken

This roasted chicken recipe gives you crispy skin bathed in butter and meat that’s softly scented with lemon, garlic, and rosemary. There are also unctuous potatoes and carrots that cook in chicken jus. It’s a must try!

The post Roasted Chicken appeared first on Budget Bytes.

There’s nothing quite like this roasted chicken recipe. It gives you crispy skin bathed in butter and meat softly scented with lemon, garlic, and rosemary. There are unctuous potatoes and carrots that cook in chicken jus. It perfumes your entire household. And you can transform a single bird into meals that last for days on end. It truly is perfection.

How To Perfectly Roast Chicken

For the uninitiated, roasting a whole chicken can be intimidating. But it’s easier than you think. You just need to know a few tricks, and luckily you’ve got a friend that has them all up her sleeve. Ahem. It all comes down to is drying your chicken, using salt correctly, introducing fat to keep the breast meat moist, and using the cavity as a vehicle for flavor.

To make the best roasted chicken, use these four tricks:

  • Dry your chicken well for extra crispy skin
  • Use a dry brine to keep meat tender and infuse flavor
  • Coat with herb butter for a deliciously golden brown crispy skin
  • Stuff the cavity with aromatics to make every bite flavorful

Why Should I Dry Chicken?

The first trick to perfectly roasting a chicken is thoroughly drying your bird. I know it sounds counterintuitive. Why would you take juices off a chicken you want to be juicy? Because it gives you the crispiest skin ever. It’s so crucial that some chefs go as far as drying their chicken with a hair dryer. You don’t have to go that far, but don’t skip this step. It sets you up beautifully for a dry brine.

What Is A Dry Brine?

Dry brining is the act of salting chicken (or any other meat) and letting it sit uncovered while the salt draws out the juices. The chicken then reabsorbs the now salted juices, which tenderize the meat and add deep flavors all the way to the bone. This is far superior to just salting the skin on the outside, which leaves you with a bland bird. You can dry brine for as little as an hour, but if you want real magic, dry brine your chicken overnight. Leave it uncovered in your fridge, on the bottom shelf, for at least 8 hours. Then it’s ready for a butter bath.

Why Do People Put Butter On Their Chicken?

You add fat to the chicken breast to keep it moist and then you spread it on the skin to crisp it. The best and tastiest way to do that is to rub your chicken down with softened butter. (Unless you save your bacon fat, in which case, you should definitely use that!). As the butter melts, it bastes the notoriously dry breast meat, which keeps it juicy while adding a huge wallop of flavor. It will also give you deeply golden, crispy skin. Now all you have to do is to level up your flavor game by stuffing the chicken cavity with aromatics.

Why Should I Stuff Chicken?

Leaving the chicken’s cavity empty is a missed opportunity to add flavor. Stuff the cavity with aromatics, like garlic and lemon. If you have fresh rosemary, put a sprig in there as well. (If you don’t, that’s OK. You can add dried rosemary to your butter.) As the chicken cooks, the garlic, lemon, and rosemary release their essences and perfume your entire bird, from the inside out. It will take your chicken over the top, which is exactly where you want it.

What Temperature Do I Cook Chicken To?

Your chicken is done cooking when a thermometer inserted into the breast reads 160°F. Make sure not to touch the bone, which skews the results. You also need to insert the thermometer into the thickest part of the thigh (again without touching the bone), where it should read 170°F. This is about 50 to 60 minutes for a five-pound bird at 425°F.

Remember the magic of carry-over cooking. The chicken will continue to rise at least five to ten degrees in temperature when it is out of the oven. Taking it out when the breast reads 160°F and the thigh reads 170°F will get you to the perfect temperature for chicken: 165°F to 170°F for the breast and 175°F to 180°F for the thighs. Leaving it any longer will leave you with a well done bird, which might work for the dark meat, but the white meat will be sawdust.

If you don’t have a thermometer, cut into the joint between the thigh and the body. If the juices run clear, you are good to go. If they run red or pinkish, pop your chicken back in the oven for a few more minutes.

Should I Baste Chicken?

I know, I know. Every time you see someone cooking chicken on a TV show or commercial, there’s always a scene where they have the oven door wide open as they gingerly baste their chicken in its juices. Don’t believe the hype. (Said in my best Flavor Flav.) You don’t have to baste chicken to get juicy results. That’s what the dry brine was for—leaving the oven door open to baste lets all of the heat escape and ruins the roast.

How To Roast A Chicken Without A Roasting Pan

A roasting pan with a rack is ideal because you want enough space between the vegetables and the chicken for air to circulate around the chicken, to crisp it and cook it evenly. If you don’t own a roasting pan, you have loads of other choices. Use a cast iron skillet and nestle the bird on top of the veg. The skin on the back won’t be crispy, but it will still be delicious. In fact, you can roast in almost any low-walled oven-safe dish. For example, use a pie pan or a brownie tin. All that matters is that the sides of the pan don’t block the sides of the chicken. They need to be exposed to develop color and get crispy.

Don’t Waste The Drippings

You’ve now set the foundation for a perfectly roasted bird. But why stop there? As that chicken roasts and that butter melts, all of the drippings fall to the bottom of the pan. This is precisely why you fill the pan with carrots, onions, and potatoes. They soak up all that incredible juice and transform into intensely flavored, unctious bites.

That’s it! With those simple tricks, you will have created intensely flavorful bites with perfectly crispy skin every time. And you can keep enjoying that chicken for days. Pull any leftover meat and use it in casseroles, burritos, or soups. Simmer the bones and create chicken stock. Or eat it cold out of the container as you cry uncontrollably while watching the last episode of From Scratch on Netflix. (Have you seen it?!?!?! We. Must. Discuss.)

Overhead shot of whole roasted chicken and roasted vegetables on a white platter..
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Roasted Chicken

This roasted chicken recipe gives you crispy skin bathed in butter and meat that's softly scented with lemon, garlic, and rosemary. There are also unctuous potatoes and carrots that cook in chicken jus. It's a must try!
Course Dinner, Lunch
Cuisine American
Total Cost $11.45 recipe / $1.15 serving
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 15 minutes
Servings 10 cups
Calories 291kcal

Ingredients

  • 1 whole chicken, 5 lbs $6.62
  • 5 tsp kosher salt or coarse sea salt $0.20
  • 8 Tbsp salted butter, softened $1.20
  • 1 Tbsp dry rosemary $0.30
  • 2 russet potatoes $0.98
  • 1 onion $0.49
  • 3 carrots $0.75
  • 1 lemon $0.51
  • 1 head of garlic $0.40

Instructions

  • Place a rack in the center of your oven and preheat it to 425°F. Remove the chicken from its packaging.
  • Remove the innards.
  • Dry the chicken thoroughly inside and out with paper towels.
  • Dry brine the chicken by rubbing salt on it, inside and out. Use 1 teaspoon of kosher salt or coarse sea salt per pound of meat. Or 1/2 teaspoon of fine sea salt or iodized salt per pound of meat. Let it rest uncovered in your fridge for at least an hour but preferably overnight.
  • Chop the vegetables. Quarter an onion, slice the carrots, and quarter the potatoes. Add them to a roasting pan.
  • Add the dried rosemary to the softened butter and mix thoroughly.
  • Place the chicken on a rack over the vegetables and pat it dry again. Cover the chicken inside and out with butter. Work your way under the skin on the breast and add butter there too.
  • Quarter a lemon and slice through the top of a bulb of garlic.
  • Add the garlic and the lemon into the cavity of the chicken.
  • Roast your chicken at 425°F until a meat thermometer inserted into the breast reads 160°F and inserted into the thigh it reads 170°F. Remove the chicken from the pan and place it on a serving platter. Let it rest for at least ten minutes before carving it.
  • Stir the vegetables in the bottom of the pan to cover them with the chicken jus. Serve with slices of roasted chicken.
  • Pull any leftover meat off the bones and store it in an air-tight container. Reserve the bones for chicken stock. Simply add them to a freezer-safe container and freeze them until you are ready to use them. Use the pulled chicken for other recipes.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 11g | Protein: 16g | Fat: 21g | Sodium: 334mg | Fiber: 1g

How to Roast a Chicken – Step by Step Photos

Place a rack in the center of your oven and preheat it to 425°F. Remove the chicken from its packaging.

Remove the innards. Reserve them for chicken stock.

Dry the chicken thoroughly inside and out with paper towels.

Dry brine the chicken by rubbing salt on it, inside and out. Use 1 teaspoon of kosher salt or coarse sea salt per pound of meat. Or 1/2 teaspoon of fine sea salt or iodized salt per pound of meat. Let it rest uncovered in your fridge for at least an hour but preferably overnight.

When the chicken has brined for an hour, chop the vegetables. Quarter an onion, slice the carrots, and quarter the potatoes. Add them to a roasting pan.
Add the dried rosemary to the softened butter and mix thoroughly.
Overhead shot of chicken being rubbed down in butter.

Place the chicken on a rack over the vegetables and pat it dry again. Cover the chicken inside and out with butter. Work your way under the skin on the breast and add butter there too.

Quarter a lemon and slice through the equator of a bulb of garlic.

Add the garlic and the lemon into the cavity of the chicken.

Roast your chicken at 425°F until a meat thermometer inserted into the breast reads 160°F and inserted into the thigh it reads 170°F. Remove the chicken from the pan and place it on a serving platter. Let it rest for at least ten minutes before carving it.

Stir the vegetables in the bottom of the pan to cover them with the chicken jus.

Pull any leftover meat off the bones and store it in an air-tight container. Reserve the bones for chicken stock. Simply add them to a freezer-safe container and freeze them until you are ready to use them. Use the pulled chicken for other recipes.

The post Roasted Chicken appeared first on Budget Bytes.

Creamy Lentil Vegetable Soup

This Creamy Lentil Vegetable Soup is a medley of colors, flavors, and textures all in a hearty and inexpensive bowl. It’s vegan, too!

The post Creamy Lentil Vegetable Soup appeared first on Budget Bytes.

I’m so all about the hearty soups and stews this time of year and I’ve been kind of obsessed lately with using coconut to make savory soups and stews creamy. This Creamy Lentil and Vegetable Soup started out as a lentil mushroom soup, but then I decided to toss in the extra veggies I had in my fridge. The end result was a super cozy bowl full of colors, flavors, and textures that made all of my Autumn cottage-core dreams come true. 🥰

Close up overhead view of a bowl of creamy lentil vegetable soup with bread on the side.

What Kind oF lentils to Use

I used quick-cooking brown (or green, depending on where you are) lentils for this recipe. If you’re unsure of the type of lentil you have, check the cooking instructions on the package. You’ll want a variety that cooks with about 20 minutes of simmering with no soaking required.

I don’t suggest using red or yellow lentils for this recipe because they break down very quickly when cooked and you’ll end up with a texture closer to mashed potatoes than soup in the end.

Coconut Alternatives

I used full-fat coconut milk (the kind in a can, not the kind meant for use as a dairy milk alternative) for this soup because it’s an easy way to make soups ultra-rich and creamy without using dairy. If you’re not trying to avoid dairy you can simply use a splash or two of heavy cream. OR, if you want to make this a simply brothy soup, just skip the cream all together!

What to Serve with Creamy Lentil Vegetable Soup

This creamy, cozy soup is just begging for some good bread for dipping. Whip up a batch of some homemade no-knead bread or soda bread and you’ll be in heaven.

How to Store

To store this soup, first divide it into single-serving portions to facilitate quicker cooling. Store the soup in the refrigerator for 4-5 days, or once chilled, transfer to the freezer for longer storage (up to three months). You can reheat the soup in the microwave or in a sauce pot over medium-low heat, stirring often.

Overhead view of a pot of creamy lentil vegetable soup
Close up side view of a bowl of creamy lentil vegetable soup.
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Creamy Lentil Vegetable Soup

This Creamy Lentil Vegetable Soup is a medley of colors, flavors, and textures all in a hearty and inexpensive bowl. It's vegan, too! 
Course Dinner, Lunch, Soup
Cuisine American
Total Cost $9.19 recipe / $2.30 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 1.5 cups each
Calories 522kcal

Equipment

Ingredients

  • 16 oz. mushrooms $3.98
  • 2 Tbsp cooking oil $0.08
  • 3 carrots $0.57
  • 3 ribs celery $0.55
  • 1 yellow onion $0.37
  • 2 cloves garlic $0.16
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp rubbed sage $0.05
  • 1/2 tsp dried rosemary $0.05
  • 1 cup brown lentils $0.61
  • 3 cups vegetable broth $0.39
  • 1 13.5oz. can full-fat coconut milk $2.29
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.02

Instructions

  • Rinse the mushrooms to remove any dirt or debris, then slice them into thick slices.
  • Add the mushrooms to a large soup pot or Dutch oven along with the cooking oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until the mushrooms have released all of their water and it has evaporated out of the pot.
  • Meanwhile, dice the carrots, celery, and onion, and mince the garlic. Add the carrot, celery, onion, and garlic to the soup pot along with the thyme, sage, and rosemary. Continue to sauté the vegetables until the onions are soft and translucent.
  • Add the lentils and vegetable broth to the pot. Stir to combine, then place a lid on the pot and turn the heat up to high. Allow the soup to come to a boil, then reduce the heat to medium-low and let it simmer for about 20 minutes, or until the lentils are tender.
  • Once the lentils are tender, add the coconut milk, stir to combine, and let it simmer for another five minutes.
  • Finally, taste the soup and add salt and pepper to taste. We used about ½ tsp salt and ¼ tsp pepper. Enjoy the soup hot with bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 522kcal | Carbohydrates: 49g | Protein: 19g | Fat: 31g | Sodium: 1076mg | Fiber: 20g
Close up side view of a bowl of creamy lentil vegetable soup.

How to Make Creamy Lentil Vegetable Soup – Step by Step Photos

Sliced mushrooms in a soup pot.

Rinse 16oz. mushrooms to remove any dirt or debris, then cut them into thick slices. Add the sliced mushrooms to a large soup pot along with 2 Tbsp cooking oil and a pinch of salt and pepper.

Sautéed mushrooms in the pot.

Sauté the mushrooms over medium heat until they’ve released all of their water and the water has evaporated from the bottom of the pot.

Chopped vegetables added to the pot.

While the mushrooms are sautéing, dice three carrots, dice three ribs of celery, dice one yellow onion, and mince two cloves of garlic. Add the onion, celery, carrot, and garlic to the pot along with ½ tsp dried thyme, ½ tsp rubbed sage, and ½ tsp rosemary.

Sautéed vegetables and herbs in the pot.

Continue to sauté over medium heat until the onions are soft and translucent.

Lentils in the pot and vegetable broth being poured in.

Add one cup of uncooked brown lentils to the pot along with three cups of vegetable broth. Stir to combine.

Simmered soup in the pot.

Place a lid on the pot, turn the heat up to high to bring the soup up to a boil, then immediately turn the heat down to medium-low. Let the soup simmer over medium-low for about 20 minutes, or until the lentils are tender.

Coconut milk being poured into the soup.

Add one 13.5oz. can of full-fat coconut milk to the soup and stir to combine. Let the soup simmer for an additional five minutes.

Finished soup in the pot with a spoon.

Taste the soup and add salt and pepper to taste. Remember, adding a bit of salt helps amplify the flavors in the soup. I added about ½ tsp salt and ¼ tsp freshly cracked pepper.

Overhead view of a bowl of creamy lentil vegetable soup with a piece of bread.

Serve your delicious creamy lentil vegetable soup hot with some hearty bread for dipping!

The post Creamy Lentil Vegetable Soup appeared first on Budget Bytes.

Fluffy Gluten-Free Focaccia Bread

We aren’t afraid to admit we love bread, friends. Nothing beats dipping a slice of fresh baked bread into a dish of oil and vinegar or a warm bowl of soup. One of our favorites is focaccia, and today is the day we’re bringing you FLUFFY gluten-free (an…

Fluffy Gluten-Free Focaccia Bread

We aren’t afraid to admit we love bread, friends. Nothing beats dipping a slice of fresh baked bread into a dish of oil and vinegar or a warm bowl of soup. One of our favorites is focaccia, and today is the day we’re bringing you FLUFFY gluten-free (and vegan!) focaccia.

It’s crusty on the outside, tender on the inside, surprisingly easy to make, AND absolutely stunning!

Fluffy Gluten-Free Focaccia Bread from Minimalist Baker →

Creamy Tuscan White Bean & Kale Soup (1 Pot!)

Friends, it’s no secret we love soup, and this creamy Tuscan-inspired version with white beans and kale is our new favorite for fall and winter! It’s hearty, warming, comforting, SO flavorful, and packed with nourishing veggies and fiber-rich beans. Ba…

Creamy Tuscan White Bean & Kale Soup (1 Pot!)

Friends, it’s no secret we love soup, and this creamy Tuscan-inspired version with white beans and kale is our new favorite for fall and winter! It’s hearty, warming, comforting, SO flavorful, and packed with nourishing veggies and fiber-rich beans. Basically, a hug in a bowl.

It’s ideal for meal prep or freezing and comes together easily in just 1 pot! While satisfying on its own, we also love it with Vegan Garlic Bread, Spicy Tempeh Sausage, or turkey meatballs (recipe coming soon).

Creamy Tuscan White Bean & Kale Soup (1 Pot!) from Minimalist Baker →

Baked Garlic Parmesan Potato Wedges

Favorite Potato Wedges I usually crave sweets more than salty foods, but put a plate of hot French fries in front of me and I will have a hard time resisting one or two…or a big handful. Our boys looooooove French fries. Put a plate of fries in f…

Favorite Potato Wedges I usually crave sweets more than salty foods, but put a plate of hot French fries in front of me and I will have a hard time resisting one or two…or a big handful. Our boys looooooove French fries. Put a plate of fries in front of them and they won’t make…

How to Make Thanksgiving Dinner for Two

Make these easy scaled-down recipes for turkey and stuffing, mashed potatoes, gravy, and more to make a classic Thanksgiving dinner for two.

The post How to Make Thanksgiving Dinner for Two appeared first on Budget Bytes.

Huge Thanksgiving dinners with tons of family and loved ones are awesome, but not everyone has the option to travel or the family to get together with. If for one reason or another you find yourself alone or celebrating Thanksgiving with just one other person, you can still enjoy a classic Thanksgiving dinner on a smaller scale. I’ve crafted this smaller-sized meal that can be prepared in about two hours, so you can enjoy all those delicious thanksgiving recipes without a huge production. :)

Thanksgiving for two spread as seen from above

What’s Included in This Thanksgiving Dinner for Two

This smaller Thanksgiving dinner menu includes the following scaled-down classic Thanksgiving recipes:

  • Roasted Turkey Breast and Stuffing
  • Candied Sweet Potatoes
  • Roasted Brussels Sprouts
  • Mashed Potatoes
  • Green Bean “Casserole” (stove top version)
  • Mushroom Herb Gravy

Each recipe makes about 2-4 servings, so you’ll still have a few leftovers, but not as much as if you had cooked regular-sized Thanksgiving dinner (we’re all about reducing food waste here at Budget Bytes).

Three recipes will be prepared in the oven (at the same time and same temperature) and three will be prepared on the stove top while the other recipes are doing their thing in the oven.

In addition to the recipes listed above, here are a couple optional extras you can add, either homemade or store-bought. You can make homemade cranberry sauce or mini pumpkin pies the day before. You might want to prepare a quick Thanksgiving grazing board to snack on earlier in the day, or maybe some cranberry cream cheese dip with crackers. And don’t forget to make a couple of Apple Cider Mimosas!

How Long Does it Take to Prepare?

I was able to make this meal in about two hours. The turkey and stuffing takes approximately 1.5 hours to roast, and I was able to prepare the rest of the sides while they were in the oven. I’m probably a bit faster than the average home cook and very well accustomed to multi-tasking in the kitchen, but I also paused to take all of my photographs in that time, so I think 2-3 hours is reasonable for most people. Beginners may wan to allow for extra time.

NOTE: The most important part of being able to prepare this meal in a decent amount of time is to read through the plan thoroughly before beginning. You need to understand how to execute each recipe and in which order before you begin so you don’t get lost. Making a Thanksgiving dinner, any Thanksgiving dinner, takes coordination and multi-tasking skills.

What You Need

For this entire meal you’ll need the following equipment:

  • 8×8″ casserole dish
  • Large baking sheet (about 16″x13″)
  • Medium saucepot (2.5 qt.)
  • 3 qt. covered sauté pan or pot
  • 10″ skillet
  • Chef’s knife
  • Cutting board
  • Colander
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Parchment paper

In addition to the equipment listed above, you’ll need the following ingredients:

  • 2.5 lbs. bone-in, skin-on turkey breast
  • ½ lb. Brussels sprouts
  • ¾ lb. sweet potato
  • 1 lb. russet potato
  • 8 oz. mushrooms
  • 12 oz. frozen cut green beans
  • 2 cloves garlic
  • 1 6oz. box stuffing mix
  • 1 Tbsp brown sugar
  • 3 ½ Tbsps all-purpose flour
  • ½ cup French fried onions (packaged)
  • 2 cups vegetable broth
  • 1 ¼ cup milk
  • 11 Tbsp butter
  • 1 ¼ tsp rubbed sage
  • 1 tsp dried rosemary
  • 1 ⅛ tsp dried thyme
  • ¼ tsp garlic powder
  • ¼ tsp cinnamon
  • ⅛ tsp ground cloves
  • Salt, pepper, and olive oil
Thanksgiving dinner for two on a plate with a fork

How to Make Thanksgiving for Two – Step by Step Instructions

Okay, let’s get into it! I have the process divided into steps below. Each recipe is its own step so you can skip recipes you don’t like or even scale up recipes that you may want more of. You’ll be cooking most of these simultaneously, but they are listed in order of execution. Keep in mind that the cooking times will overlap. Make sure to read through the instructions thoroughly before beginning. Understanding the process for each recipe and the sequence is critical to executing a Thanksgiving dinner!

NOTE: Before beginning, adjust the racks in your oven so the top rack is slightly above the middle position and the lower rack is just below the middle position (not on the lowest position). The bottom rack only needs enough vertical room for a sheet pan, while the top rack needs enough height for the casserole dish and turkey breast.

1. Turkey and Stuffing

Sliced roasted turkey and stuffing on a plate

This turkey turns out so incredibly juicy and so so much easier than roasting a whole bird. The stuffing absorbs the juices and fat from the turkey as it roasts, making it even more flavorful!

The turkey and stuffing take the longest to cook (about 1.5 hours), so you’ll want to begin this first. The rest of the sides can be prepared while the turkey and stuffing are in the oven.

Sliced roasted turkey and stuffing on a plate

Roasted Turkey Breast with Stuffing

Herb roasted turkey breast and stuffing cook together for one easy and flavorful main dish in this Thanksgiving for two.
Total Cost $13.85 recipe / $4.62 serving
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 3 to 4
Calories 552kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 6oz. box stuffing mix $0.89
  • 1.5 cups water $0.00
  • 4 Tbsp butter, room temperature $0.40
  • 1 tsp dried sage $0.10
  • 1 tsp dried rosemary $0.10
  • 1 tsp dried thyme $0.10
  • 3/4 tsp salt $0.05
  • 2.5 lb. bone-in, skin on turkey breast $12.21

Instructions

  • Preheat the oven to 350ºF. Add the box of stuffing mix to a bowl, then pour in 1.5 cups warm water. Stir and let the stuffing sit to absorb the water as you prepare the turkey.
  • Combine the room temperature butter, sage, rosemary, thyme, and salt in a small bowl.
  • Pat the turkey breast dry, then spread the herb butter mixture all over the surface.
  • Transfer the stuffing to the bottom of an 8×8-inch casserole dish and place the turkey breast on top. The turkey should cover nearly all of the stuffing. If there is a lot of stuffing exposed, use foil to cover the stuffing mix to prevent it from browning too much during the hour and a half in the oven.
  • Transfer the turkey and stuffing to the oven (upper rack) and roast for about 1.5 hours, or until the internal temperature of the turkey breast reaches 165ºF.
  • After roasting, let the turkey and stuffing rest for 10-15 minutes before slicing and serving. The stuffing under the turkey will have absorbed quite a bit of moisture from the turkey, while the stuffing on the edges will be quite crunchy. Simply stir the stuffing together and let it sit for about five minutes to rehydrate the drier pieces before serving.

Nutrition

Serving: 1serving | Calories: 552kcal | Carbohydrates: 33g | Protein: 66g | Fat: 18g | Sodium: 1722mg | Fiber: 1g

Turkey and Stuffing Step by Step Photos

  1. Preheat the oven to 350ºF. Place the contents of one 6oz. box of stuffing mix in a bowl and add 1.5 cups of warm water. Stir to combine, then set it aside to soak as you prepare the turkey.
  2. Combine 4 Tbsp room temperature butter with 1 tsp dried sage, 1 tsp dried rosemary, 1 tsp dried thyme, and ¾ tsp salt. Pat a 2.5 lb. bone-in, skin-on turkey breast dry, then smear the herb butter over the surface (if the turkey breast is wet, the butter won’t stick, so dry it well).
  3. Place the hydrated stuffing mix in the bottom of an 8×8-inch casserole dish and place the turkey breast on top. The turkey should cover most of the stuffing. If there are any large portions of stuffing exposed, you may want to cover the exposed portions with foil to prevent them from browning too much as the dish is in the oven. Do not cover the turkey with foil.
  4. Roast the turkey and stuffing in the preheated 350ºF oven for about 1.5 hours, or until the internal temperature of the turkey reaches 165ºF. Let the turkey rest for about 10-15 minutes before slicing and serving.
  5. The stuffing under the turkey will have absorbed a lot of moisture from the turkey as it roasts while the stuffing on the outer edges will be quite crunchy. Simply stir the stuffing together and let it sit for about five minutes for the moisture levels to equalize.

Once the turkey and stuffing are in the oven, move on to recipe #2, Candied Sweet Potatoes and Roasted Brussels Sprouts.

2. Candied Sweet Potatoes and Roasted Brussels Sprouts

Candied Sweet Potatoes and Roasted Brussels Sprouts on a plate

While the turkey and stuffing are roasting, begin the candied sweet potatoes and roasted Brussels sprouts. These will cook together on one sheet pan in the oven at the same time as the turkey and stuffing. The sweet potatoes and Brussels sprouts take about 40 minutes to cook, so you can prepare them on the sheet pan and then wait to put them into the oven until the turkey has about 40 minutes to go.

These candied sweet potatoes were so delicious it was all I could do to keep from eating them ALL myself. :o

Candied Sweet Potatoes and Roasted Brussels Sprouts on a plate

Candied Sweet Potatoes and Roasted Brussels Sprouts

Candied sweet potatoes and roasted Brussels sprouts cook together on one sheet pan for a 2-in-1 easy Thanksgiving side dish.
Total Cost $3.19 recipe / $1.60 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 356kcal
Author Beth – Budget Bytes

Ingredients

Candied Sweet Potatoes

  • 3/4 lb. sweet potato $0.75
  • 1.5 Tbsp butter $0.15
  • 1 Tbsp brown sugar $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp ground cloves $0.02
  • 1/8 tsp salt $0.02

Roasted Brussels Sprouts

  • 1/2 lb. Brussels sprouts $2.00
  • 1 Tbsp olive oil $0.16
  • 1/8 tsp each salt and pepper $0.03

Instructions

  • Peel and slice the sweet potatoes into ½-inch thick rounds. Place the sliced sweet potatoes in a bowl.
  • Melt the butter and then stir in the cinnamon, cloves, and salt. Pour the sweet butter over the sliced sweet potatoes and stir to combine.
  • Cut off any dry ends from the Brussels sprouts, then slice them in half. Drizzle with olive oil, salt, and pepper, then toss to coat.
  • Line a baking sheet with parchment paper then lay the butter-coated sweet potatoes out over half of the baking sheet. Try to get as much of the butter mixture out of the bowl onto the sweet potatoes as possible. Spread the Brussels sprouts over the other half of the baking sheet.
  • Transfer the baking sheet to the oven, placing it on the rack below the turkey. Roast the sweet potatoes and Brussels sprouts in the oven for about 40 minutes, or until browned and tender, flipping once halfway through.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 51g | Protein: 7g | Fat: 16g | Sodium: 490mg | Fiber: 10g

Candied Sweet Potatoes and Roasted Brussels Sprouts Step by Step Photos

  1. Peel and slice one ¾ lb. sweet potato into ½-inch thick rounds. Melt 1.5 Tbsp butter, then stir in 1 Tbsp brown sugar, ¼ tsp cinnamon, ⅛ tsp ground cloves, and ⅛ tsp salt. Pour the butter mixture over the sweet potatoes and stir until they’re coated.
  2. Cut off the dry stem end of ½ lb. Brussels sprouts, then slice them in half. Add 1 Tbsp olive oil and ⅛ tsp each of salt and pepper, then toss to coat. Place the Brussels sprouts and sweet potatoes on a parchment-lined sweet pan. Make sure to get as much of that butter mixture from the bowl onto the sweet potatoes.
  3. The vegetables only take about 40 minutes to roast, so you may want to leave them prepped on the sheet pan until the last 40 minutes or so of the turkey’s baking time so they’re not done too early. Transfer the baking sheet to the oven (lower rack) and roast the vegetables for about 40 minutes, or until browned and tender, flipping them once halfway through.

Once the sweet potatoes and Brussels sprouts are on the sheet pan and prepared to go into the oven, you can move on to preparing the next recipe, mashed potatoes. When the sweet potatoes and Brussels sprouts are in the oven you can prepare the last two recipes, green bean “casserole” and mushroom herb gravy.

3. Mashed Potatoes

mashed potatoes in a bowl with melted butter on top

You can prepare the mashed potatoes while you’re waiting to put the sweet potatoes and Brussels sprouts in the oven. They’re pretty quick to prepare, then they can sit on the stovetop with a lid on to stay warm while you finish the rest of the side dishes.

This recipe is also pretty flexible, so if there are other ingredients that you like to add to your mashed potatoes, like sour cream, cheese, or herbs, feel free to stir them in at the end!

Small-Batch Mashed Potatoes

This smaller batch of mashed potatoes is perfect for a Thanksgiving for Two or any quick weeknight dinner when you don't want leftovers.
Total Cost $1.25 recipe / $0.42 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 ¾ cup each
Calories 133kcal
Author Beth – Budget Bytes

Equipment

  • Medium Saucepot

Ingredients

  • 1 lb. russet potato $0.99
  • 3/4 tsp salt, divided $0.02
  • 1/4 cup milk $0.11
  • 2 Tbsp butter $0.20
  • 1/4 tsp garlic powder $0.02
  • 1/8 tsp pepper $0.01

Instructions

  • Peel the potato then dice into ½-inch cubes. Rinse the diced potatoes with cool water in a colander to remove excess starch.
  • Place the cubed potatoes in a medium pot and cover with one inch of water. Add ½ tsp salt. Place a lid on top and bring the water up to a boil over high heat. Boil the potatoes for 8-10 minutes, or until very tender.
  • Drain the potatoes in a colander and then give them another brief rinse.
  • Add the butter, milk, garlic powder, and pepper to the pot used to boil the potatoes. Heat over low until the milk is hot and the butter is melted. Return the drained potatoes to the pot and mash. Taste the mashed potatoes and add salt, if needed (I added ¼ tsp).
  • Place a lid on the pot then move it to a back burner (not turned on) to stay warm while you prepare the rest of the sides.

Nutrition

Serving: 0.75cup | Calories: 133kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Sodium: 598mg | Fiber: 2g

Small Batch Mashed Potatoes Step by Step Photos

  1. Peel and dice a one pound russet potato into ½-inch pieces. Rinse the pieces briefly in a colander to remove excess starch. Place the cubed potato in a medium pot and cover with water. Add 1/2 tsp salt to the water. Place a lid on top and bring the water up to a boil over high heat. Boil the potatoes for 8-10 minutes, or until very tender. Drain the potatoes in a colander and give them another brief rinse.
  2. Add 2 Tbsp butter, ¼ cup milk, and ¼ tsp garlic powder, and ⅛ tsp pepper to the pot used to boil the potatoes. Heat the milk and butter mixture over low until the milk is hot and butter is mostly melted. Add the drained potatoes back to the pot.
  3. Mash the potatoes until mostly smooth. Taste and add salt if needed (I added ¼ tsp). Place a lid on the pot and move the pot full of potatoes to an unused burner (heat turned off) to stay warm until the rest of the meal is finished.

4. Green Bean “Casserole”

A bowl of creamy green beans with fried onion topping

Once your potatoes are mashed and are resting on the back of the stove, begin the green bean “casserole”. This is essentially a quick stovetop version of the classic baked casserole. Tender green beans coated in a creamy mushroom sauce and topped with French fried onions. You can bake this in the oven after assembly if you prefer, but I was aiming for speed and simplicity with this recipe, so I skipped the baking step.

A bowl of creamy green beans with fried onion topping

Stove Top Green Bean “Casserole”

A quick stove top version of the classic baked green bean casserole. Tender green beans with a creamy mushroom sauce and French fried onions.
Total Cost $2.99 recipe / $1.00 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 ¾ cup each
Calories 242kcal
Author Beth – Budget Bytes

Equipment

  • 3 qt. Covered Sauté Pan

Ingredients

  • 12 oz. frozen cut green beans $1.00
  • 2 Tbsp butter $0.20
  • 4 oz. mushrooms $0.75
  • 1 clove garlic $0.08
  • 2 Tbsp all-purpose flour $0.02
  • 1 cup milk $0.44
  • 1 cup vegetable broth $0.13
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.03
  • 1/2 cup Fried Onions* $0.32

Instructions

  • Add the frozen green beans to a pot and cover with water. Place a lid on the pot, then bring the water up to a boil over high heat. Boil the green beans for about 5 minutes, or until tender, then drain in a colander.
  • While the green beans are boiling, slice the mushrooms and mince the garlic.
  • Add the mushrooms, garlic, and butter to the pot used to boil the green beans. Sauté over medium heat. Once the mushrooms have released all their water and all of it has evaporated off the bottom of the pot, add the flour and continue to stir and cook for about one minute more.
  • Whisk in the milk, vegetable broth, salt, and pepper. Make sure to whisk until all of the flour has dissolved off the bottom of the pot. Allow the milk mixture to return to a boil, stirring occasionally. Once it reaches a boil, it will thicken into a sauce.
  • Return the drained green beans to the pot with the sauce and stir to combine. Turn the heat down to its lowest setting and allow the green beans to remain heating over low, stirring occasionally, as you make the final recipe (mushroom herb gravy). The sauce will continue to thicken as it heats over low.
  • When you're ready to serve the green beans, transfer them to a bowl and top with the fried onions.

Notes

*This is a store bought product, like French’s Crispy Fried Onions

Nutrition

Serving: 0.75cup | Calories: 242kcal | Carbohydrates: 22g | Protein: 6g | Fat: 15g | Sodium: 695mg | Fiber: 4g

Stove Top Green Bean Casserole Step by Step Photos

  1. Add 12oz. frozen green beans to a pot and cover with water. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil. Boil the green beans until tender (about 5 minutes). Drain the green beans in a colander.
  2. While the beans are boiling, slice 4oz. mushrooms and mince one clove of garlic. Add the mushrooms, garlic, and 2 Tbsp butter to the pot that was used to boil the beans (after draining them). Sauté over medium heat until the mushrooms have released all of their water and it has completely evaporated off the bottom of the pot.
  3. Once there is no more water pooling on the bottom of the pot, add 2 Tbsp all-purpose flour and continue to stir and cook over medium heat for about a minute more.
  4. Whisk in one cup milk, one cup vegetable broth, ¼ tsp salt, and ¼ tsp pepper. Make sure to keep whisking until all of the flour has dissolved off the bottom of the pot.
  5. Allow the liquid to return to a boil, stirring occasionally, at which point it will thicken to a sauce.
  6. Stir the drained green beans back into the sauce. Turn the heat down to low and let the green beans heat over low, stirring occasionally, as you make the final recipe (mushroom herb gravy). When ready to serve, top with ½ cup fried onions.

5. Mushroom Herb Gravy

mushroom herb gravy in a bowl with a spoon

This mushroom herb gravy only takes a few minutes to make, so it’s best to make it last just before you serve your Thanksgiving dinner. Gravies tend to gel up even more as they cool, so if you find your gravy becoming too thick after it begins to cool, simply stir in a tablespoon or two of warm water to loosen it back up.

mushroom herb gravy in a bowl with a spoon

Mushroom Herb Gravy

This small batch of mushroom herb gravy takes minutes to prepare and is full of delicious savory flavor!
Total Cost $1.23 recipe / $0.41 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 ½ cup each
Calories 78kcal
Author Beth – Budget Bytes

Equipment

  • 10" skillet

Ingredients

  • 4 oz. mushrooms $0.75
  • 1 clove garlic $0.08
  • 1.5 Tbsp butter $0.15
  • 1.5 Tbsp all-purpose flour $0.02
  • 1 cup vegetable broth $0.13
  • 1/4 tsp rubbed sage $0.03
  • 1/8 tsp dried thyme (or one sprig fresh) $0.03
  • 1/8 tsp pepper $0.02

Instructions

  • Slice the mushrooms and mince the garlic. Add the mushrooms, garlic, and butter to a small skillet and sauté over medium heat until the mushrooms have released all of their water and the water has completely evaporated off the bottom of the skillet.
  • When there is no more water pooling on the bottom of the skillet, add the flour and continue to stir and cook for about one minute more.
  • Add the vegetable broth and whisk well until all of the flour has dissolved off the bottom of the skillet. Also add the sage, thyme, and pepper. Allow the broth to come up to a simmer, stirring occasionally, at which point it will thicken to a gravy.
  • Taste the gravy and add salt if needed. Serve immediately.

Notes

If the gravy becomes too thick as it cools down, simply whisk a tablespoon of water into the gravy until smooth to loosen it up.

Nutrition

Serving: 0.5cup | Calories: 78kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Sodium: 365mg | Fiber: 1g

Mushroom Herb Gravy Step by Step Photos

  1. The gravy starts out the same as the green bean casserole. Slice 4oz. mushrooms and mince one clove of garlic. Sauté the mushrooms and garlic in 1.5 Tbsp butter over medium heat until the mushrooms have released all their moisture and it has evaporated off the bottom of the skillet. Once no more water is left on the bottom of the skillet, add 1.5 Tbsp flour and continue to stir and cook for about a minute more.
  2. Whisk in 1 cup vegetable broth. Make sure to keep whisking until all of the flour has dissolved off the bottom of the skillet. Also add ¼ tsp rubbed sage, ⅛ tsp dried thyme, and ⅛ tsp pepper.
  3. Allow the broth to come up to a simmer, stirring occasionally. Once it begins to simmer it will thicken into a gravy. Taste and add salt if needed. Serve immediately.
Thanksgiving dinner for two all the dishes spread out in display

And there you have it! By the time you’re finished making the gravy, the rest of the dishes should be done and waiting to be served. This meal should provide two people with generous helpings, plus a little leftover for the next day. ;) If you make this meal make sure to take a photo and tag us on social media! I want to see your masterpiece!

Thanksgiving for two plated with a fork and bowl of gravy on the side

The post How to Make Thanksgiving Dinner for Two appeared first on Budget Bytes.

Pear Brie Flatbread

I am so excited to be sharing this Pear Brie Flatbread recipe. It is actually a recipe from our cookbook, but it’s just too good not to share on the blog too! FYI, our cookbook has 100 recipes that aren’t on the blog and 15 favorites from t…

I am so excited to be sharing this Pear Brie Flatbread recipe. It is actually a recipe from our cookbook, but it’s just too good not to share on the blog too! FYI, our cookbook has 100 recipes that aren’t on the blog and 15 favorites from the blog. If you don’t have a copy,…

The post Pear Brie Flatbread appeared first on Two Peas & Their Pod.