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.
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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!
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.

Apple Cranberry Baked Oatmeal

This Cranberry Apple Baked Oatmeal recipe is an easy, warm, and comforting breakfast that is perfect for fall and winter meal prep.

The post Apple Cranberry Baked Oatmeal appeared first on Budget Bytes.

I have an intense love for cranberries, but you can usually only find them in the supermarket for a few months out of the year. So this year, I bought a couple extra bags and tossed them in the freezer so I could enjoy them for months after the season had ended. Well, that day is today and I used some of my cranberry stash to make this delicious Apple Cranberry Baked Oatmeal. And if you didn’t happen to stash any cranberries last fall, you can sometimes find them in the freezer section year-round. Baked oatmeal is one of my favorite breakfast meal preps because it’s SO easy to make and the leftovers are great. Plus, it’s freezer-friendly!

Close up overhead view of a casserole dish full of cranberry apple baked oatmeal and a wooden spoon scooping some out.

What is Baked Oatmeal?

Baked oatmeal is a lot like bread pudding, but instead of chunks of hearty bread baked into the custard, it’s rolled oats. The end result is a soft, moist, scoopable oatmeal that is not at all gloopy like those instant oatmeal packets. It’s filling, rich, slightly sweet, and one of my absolute favorite ways to enjoy oats.

Ingredients for Apple Cranberry Baked Oatmeal

Baked oatmeal recipes are super simple by nature, and this apple cranberry version is no exception. Here’s all you’ll need to make this baked oatmeal recipe:

  • Applesauce: Unsweetened applesauce keeps the baked oatmeal soft and moist, adds a delicious apple flavor, and provides some natural sweetness to the baked oatmeal so you don’t have to add as much sugar.
  • Eggs: Eggs combine with the milk to create the custard that helps the baked oatmeal bake firm up into a scoopable texture instead of the thick porridge-like texture that you get with stovetop cooked oats.
  • Brown Sugar: A little extra sugar helps balance the tart flavor of the cranberries and makes the baked oats just sweet enough that you feel like you’re having a treat.
  • Vanilla: Vanilla extract helps the oats taste extra rich.
  • Cinnamon: A touch of cinnamon gives the baked oatmeal a warm and cozy flavor.
  • Salt: Salt helps all of the individual flavors of the oatmeal pop.
  • Baking Powder: A small amount of baking powder gives the baked oatmeal loft so it’s not quite so dense.
  • Milk: Milk softens the oats and combines with the egg to create a rich custard.
  • Cranberries: Cranberries give the baked oatmeal a deliciously sweet-tart flavor and gorgeous pink color. We used cranberries that had been previously frozen, but you can use fresh as well.
  • Old-Fashioned Rolled Oats: Oats are the main ingredient, the star of the show. Make sure to get old-fashioned rolled oats instead of quick oats because they have a lot more texture and will keep your baked oatmeal from being too mushy.

Is It Breakfast or Dessert?

Baked oatmeal can be served as either breakfast or dessert! It’s only slightly sweet, so it’s still a balanced breakfast, but it’s delicious enough that I’d happily eat it as a dessert or sweet treat. If you want to make it even more dessert-like, try topping it with a simple streusel before baking. Just combine ¼ cup flour, 2 Tbsp brown sugar, 2 Tbsp white sugar, and 3 Tbsp softened butter until it forms a crumbly mixture that resembles wet sand. Sprinkle that over the baked oatmeal before baking and it turns this baked oatmeal into a decadent dessert!

How to Serve Baked Oatmeal

People always ask if baked oatmeal is supposed to be served hot or cold, and the answer is that it can be enjoyed either way! I love it when it’s still warm out of the oven and topped off with a splash of cold milk. But when I’m eating the leftovers for meal prep, sometimes I eat it cold and sometimes I warm it in the microwave. It’s totally up to you!

Whether you enjoy it hot or cold, I love to add a little milk or half and half to my bowl, or even a scoop of Greek yogurt for extra protein. If you have any walnuts on hand, they would also make a great topper for this Apple Cranberry Baked Oatmeal flavor. Or, if you want it a little sweeter, try topping it with some maple syrup!

How to Store The Leftovers

To store the leftovers of your baked oatmeal for meal prep, divide it into single portions and place them into air-tight food storage containers. They can be refrigerated for up to five days. Or, once cooled in the refrigerator, you can transfer them to the freezer for longer storage (about 3 months). To reheat frozen baked oatmeal either let it thaw in the refrigerator overnight and then microwave until hot, or reheat straight from the freezer using the microwave’s defrost function.

Overhead view of cranberry apple baked oatmeal in a bowl with a golden spoon.
Baked oatmeal being scooped out of the casserole dish with a wooden spoon.
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Apple Cranberry Baked Oatmeal

This Apple Cranberry Baked Oatmeal recipe is an easy, warm, and comforting breakfast that is perfect for fall and winter meal prep.
Course Breakfast, Dessert
Cuisine American
Total Cost $3.51 recipe / $0.59 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 220kcal

Ingredients

  • 1 1/2 cups unsweetened apple sauce $0.95
  • 2 large eggs $0.28
  • 1/4 cup brown sugar $0.14
  • 1/2 tsp vanilla extract $0.30
  • 1/2 tsp cinnamon $0.05
  • 1/2 tsp salt $0.02
  • 3/4 tsp baking powder $0.04
  • 1 cup milk* $0.48
  • 1 cup cranberries (frozen or fresh) $0.67
  • 2 cups old-fashioned rolled oats $0.58

Instructions

  • Preheat the oven to 375ºF. Add the apple sauce, eggs, brown sugar, vanilla, cinnamon, salt, and baking powder to a large bowl and whisk together until smooth. Add the milk and whisk until smooth again.
  • Slice the cranberries in half (no need to thaw if frozen) and add them to the bowl of wet ingredients along with the rolled oats. Stir until everything is evenly combined.
  • Pour the oat mixture into a 2-quart casserole dish. Bake the oatmeal in the preheated 375ºF oven for 45 minutes, or until the surface is a light golden brown and it is no longer sticky in the center. Serve hot or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 220kcal | Carbohydrates: 39g | Protein: 7g | Fat: 5g | Sodium: 292mg | Fiber: 4g
Overhead view of cranberry apple baked oatmeal in the casserole dish, freshly baked.

How to Make Cranberry Apple Baked Oatmeal – Step by Step Photos

Wet ingredients for the baked oatmeal in a bowl.

Preheat the oven to 375ºF. In a large bowl, whisk together 1.5 cups of unsweetened applesauce, 2 large eggs, ¼ cup brown sugar, ½ teaspoon vanilla, ½ teaspoon cinnamon, ½ teaspoon salt, and ¾ teaspoon baking powder.

Milk pouring into the side of the bowl with the applesauce mixture.

Once the previous ingredients are evenly combined, add 1 cup of milk and whisk again until evenly combined.

Sliced cranberries and dry oats added to the bowl.

Slice one cup of cranberries in half (if frozen, no need to thaw) and add them to the bowl along with 2 cups of old-fashioned rolled oats. Stir the cranberries and oats into the milk mixture.

Baked oatmeal mixture in the casserole dish before being baked.

Pour the oat mixture into a 9×9-inch (or 2-quart) casserole dish.

Baked oatmeal in the casserole dish after coming out of the oven.

Bake the oatmeal for 45 minutes or until it’s golden brown on top and the center is no longer wet.

Baked oatmeal being scooped out of the casserole dish with a wooden spoon.

Serve the apple cranberry baked oatmeal warm or divide into single portions and refrigerate until ready to eat!

Milk being poured over a bowl of cranberry apple baked oatmeal.

I like to enjoy my Apple Cranberry Baked Oatmeal with cold milk poured over top! 🤤

The post Apple Cranberry Baked Oatmeal appeared first on Budget Bytes.

Lemony Chickpea Soup

This Lemony Chickpea Soup recipe is simple, budget-friendly, and delicious. It’s the perfect comforting low-effort meal for busy nights.

The post Lemony Chickpea Soup appeared first on Budget Bytes.

Quick and easy soups made with canned beans have become my favorite go-to easy meal when I’m too tired to cook and too broke to eat out. I’ve made several variations of this soup over the years, including the viral Rosemary Garlic White Bean Soup, but this week I made a Mediterranean-inspired Lemony Chickpea Soup. It’s fast, easy, has bright flavors, and pairs perfectly with some crusty bread for a simple no-fuss meal.

Overhead view of three bowls of lemony chickpea soup garnished with a lemon slice.

This incredibly simple Lemony Chickpea soup combines puréed chickpeas, broth, and some seasoning to create a perfectly comforting and flavorful bowl of soup. And since most of these ingredients are shelf-stable, this is a pantry meal you can make any time with no planning head.

Ingredients for Lemony Chickpea Soup

Here’s all you’ll need to make this deliciously easy chickpea soup:

  • Garlic: A hefty dose of garlic gives this soup a deep savory flavor and perfectly balances the bright lemon.
  • Olive Oil: Olive oil is used to sauté the garlic and give the soup a little bit of richness in the mouthfeel.
  • Chickpeas: This recipe uses canned chickpeas to make the entire preparation fast and easy. If you prefer to use chickpeas cooked from dry, you’ll need about 4-5 cups of cooked chickpeas.
  • Chicken Broth: Broth adds a lot of savory depth to the soup as well as the salt needed to make each flavor pop.
  • Lemon: A splash of lemon juice brightens up the flavors in the soup, provides a nice contrast to the savory garlic flavor, and gives the soup a fresh Mediterranean flavor.
  • Seasoning: The seasoning profile for the soup is fairly simple with just a little bit of thyme, oregano, red pepper, and black pepper. Keeping the seasoning light gives the soup a bright and fresh flavor.

What to Serve with Lemony Chickpea Soup

This chickpea soup is just begging for some crusty bread for dipping, so I highly suggest making a loaf of our easy no-knead bread or focaccia rolls. Or, if you need something a little faster, homemade garlic bread would also be amazing with this soup. And, if you want some veggies on the side, a simple side salad would be awesome, or you could go with something a little heftier, like tortellini salad.

Tips for Smooth Chickpea Soup

Canned chickpeas can often be a bit on the firm side, so to make sure your chickpea soup is extra smooth you may need to pre-boil the chickpeas, but it depends largely on the brand of chickpeas. Some canned chickpeas are quite soft, while others are very firm or borderline undercooked.

If your chickpeas are very firm, simply empty the can and liquid into a small saucepot and simmer them for about 10 minutes. Let the chickpeas cool before transferring to the blender to purée.

Overhead view of a pot full of lemony chickpea soup with garlic bread on the side.
Overhead view of a bowl of lemony chickpea soup with a spoon in the middle.
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Lemony Chickpea Soup

This Lemony Chickpea Soup recipe is simple, budget-friendly, and delicious. It's the perfect comforting low-effort meal for busy nights.
Course Dinner, Lunch, Soup
Cuisine American, Mediterranean
Total Cost $4.52 recipe $1.13 serving
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 (1.25 cups each)
Calories 375kcal

Ingredients

  • 3 15oz. cans chickpeas, divided $2.67
  • 4 cloves garlic $0.32
  • 2 Tbsp olive oil $0.32
  • 2 cups chicken broth $0.26
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp dried oregano $0.05
  • 1 pinch crushed red pepper $0.02
  • 1 lemon $0.79
  • 1/4 tsp salt (or to taste) $0.02
  • 1/4 tsp Freshly cracked black pepper $0.02

Instructions

  • Add 2 of the cans of chickpeas to a blender with the liquid in the can and purée until smooth.* Drain the third can of chickpeas and set aside.
  • Mince the garlic and add it to a saucepot with the olive oil. Sauté the garlic over medium heat for about one minute, or just until the garlic becomes very fragrant.
  • Add the puréed chickpeas, drained chickpeas, chicken broth, thyme, oregano, red pepper, salt, and pepper to the soup pot with the garlic. Stir to combine.
  • Allow the soup to come up to a simmer, then simmer for 10 minutes, stirring occasionally.
  • While the soup simmers, zest and juice half of the lemon (you'll need about 2 Tbsp juice and ½ tsp zest). Slice the remaining lemon for garnish.
  • After the soup has simmered, add 2 Tbsp juice and a pinch of lemon zest, then stir to combine.
  • Taste the soup and adjust the salt, lemon juice, pepper, or other herbs to your liking. The amount of salt needed to properly flavor the soup will depend on the salt content of your broth, so make sure to salt to taste at the end.
  • Garnish the soup with the remaining lemon slices and zest, a drizzle of olive oil, and more pepper if desired, then serve with crusty bread and enjoy!

See how we calculate recipe costs here.

Notes

*Some brands of canned chickpeas are quite firm. To make the soup really smooth you may need to pre-simmer the beans for about 10 minutes to make them softer before blending. 

Nutrition

Serving: 1.25cup | Calories: 375kcal | Carbohydrates: 48g | Protein: 18g | Fat: 14g | Sodium: 1527mg | Fiber: 15g
Overhead view of three bowls of lemony chickpea soup garnished with slices of lemon.

How to Make Lemony Chickpea Soup – Step by Step Photos

Blended chickpeas in a blender with a spoon.

Add two 15oz. cans of chickpeas to a blender, with the liquid in the can, and purée until smooth. If the brand of chickpeas you’re using are extra firm, you may want to simmer the chickpeas in the liquid for about 10 minutes before blending to soften them more. Let the simmered chickpeas cool slightly before blending, as blending hot liquids can be dangerous.

Minced garlic in a soup pot with olive oil.

Mince four cloves of garlic (or more, if you’d like!) and add them to a saucepot with 2 Tbsp olive oil. Sauté the minced garlic over medium heat for about one minute, or just until the garlic becomes very fragrant.

Beans, broth, and herbs in the soup pot.

Add the puréed beans, one can of drained chickpeas, 2 cups of chicken broth, ½ tsp dried thyme, ½ tsp dried oregano, 1 pinch of crushed red pepper, ¼ tsp salt, and ¼ tsp pepper to the pot. Stir to combine and bring the soup up to a simmer over medium heat.

Zested and juiced lemon.

Let the soup simmer for about 10 minutes, stirring occasionally. Meanwhile, zest and juice half of a lemon (you’ll need 2 Tbsp juice and about ½ tsp zest). Slice the other half of the lemon to use as a garnish.

Lemon juice being added to the soup.

After the soup has simmered for about 10 minutes, add 2 Tbsp lemon juice to the soup along with a pinch of lemon zest.

Finished soup being stirred in the pot.

Taste the soup and adjust the salt, lemon juice, zest, or other herbs to your liking. The amount of salt needed will depend on the salt content of the broth used and it can really help the flavors pop, so make sure to salt to taste at the end.

A ladle full of lemony chickpea soup held close to the camera over the pot of soup.

Garnish the soup with the remaining slices of lemon and lemon zest, extra pepper, and a drizzle of olive oil. We also had some parsley in the fridge, so we added some of that for color.

Overhead view of a bowl of lemony chickpea soup with a spoon in the middle.

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Air Fryer Bacon

Making crispy Air Fryer Bacon is quick & easy and less hassle than cooking it on the stovetop. Breakfast just got easier!

The post Air Fryer Bacon appeared first on Budget Bytes.

Bacon is my go-to protein of choice for breakfast on the weekends or during the week when I have a little extra time in the mornings. And I love how easy it is to cook Air Fryer Bacon. It’s a lot quicker than cooking bacon in the oven and everything is contained in the air fryer basket, so less splatter on the stovetop. It’s definitely a quick & easy cooking method for all you bacon lovers out there!

Overhead view of Air Fryer Bacon strips on a white serving plate.

Why Cook Bacon In An Air Fryer?

Cooking bacon in the air fryer is all about convenience and saving time. It’s a lot quicker than preheating and baking your bacon inside an oven. It’s also a lot less messier than cooking bacon on the stovetop and having grease splatter everywhere. Everything is contained inside the air fryer basket for easy cooking and simple clean up!

How Long To Cook Air Fryer Bacon?

The cook times for air frying bacon will depend on the thickness of the bacon and how crispy you want your bacon to be. We tried a couple different cook times and temperatures with a few different types of bacon. Our preferred temperature was 360°F. So for regular cut bacon, air fry at 360°F for 7-9 minutes or 12-14 minutes for thick cut bacon.

What To Serve With Air Fryer Bacon?

Enjoy your air fryer bacon with a side of Homemade Pancakes, Cheese Grits, or my favorite is a simple Fried Egg with a side of toast. Air fryer bacon is also perfect to crumble and add to several dishes like Breakfast Pizza, Egg Muffins, or these tasty Twice Baked Potatoes!

Overhead view of Air Fryer bacon cooked in an air fryer basket.
Overhead view of Air Fryer bacon strips on a white serving plate with toast on the side.
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Air Fryer Bacon

Making crispy Air Fryer Bacon is quick & easy and less hassle than cooking it on the stovetop. Breakfast just got easier!
Course Breakfast
Cuisine American
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings 4 slices
Calories 92kcal

Equipment

Ingredients

  • 4 slices bacon $2.66

Instructions

  • Place the bacon slices evenly, in a single layer, inside the air fryer basket.
  • Air fry bacon at 360°F for 7-9 minutes for regular cut bacon or 12-14 minutes for thick cut bacon. We used thick cut bacon for this recipe and cooked it for 13 minutes until crispy.
  • Remove the cooked bacon from the air fryer and transfer to a paper towel lined plate. If you are cooking another batch, carefully pour out any excess grease, wipe out the bottom of the air fryer basket with a paper towel, then repeat air frying the next batch of bacon.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 92kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 9g | Sodium: 146mg
Overhead view of a white plate with Air Fryer Bacon and a fried egg on the plate.

How to Make Air Fryer Bacon – Step by Step Photos

Uncooked bacon in an Air Fryer Basket.

Place four bacon slices evenly, in a single layer, inside the air fryer basket.

Cooked bacon strips in an Air Fryer Basket

Air fry bacon at 360°F for 7-9 minutes for regular cut bacon or 12-14 minutes for thick cut bacon. We used thick cut bacon for this recipe and cooked it for 13 minutes until crispy. Remove the cooked bacon from the air fryer and transfer to a paper towel lined plate. If you are cooking another batch, carefully pour out any excess grease, wipe out the bottom of the air fryer basket with a paper towel, then repeat air frying the next batch of bacon.

Overhead view of Air Fryer bacon strips on a white serving plate with toast on the side.

Enjoy your crispy air fryer bacon with your favorite breakfast sides or crumbled and added to your favorite dish!

Overhead view of Air Fryer bacon and a fried egg on a white serving plate with toast on the side.

The post Air Fryer Bacon appeared first on Budget Bytes.

Dutch Baby

This Dutch Baby recipe looks super fancy, but is so easy to make! Perfect anytime you want an extra special breakfast or weekend brunch.

The post Dutch Baby appeared first on Budget Bytes.

Friends, prepare to fall in love with this easy Dutch Baby recipe. I believe my first words after taking the first bite was “This is the only way I want to eat my pancakes from now on.” Ok, I may have been exaggerating a little bit, but seriously, where have these been all my life?! It’s a very smooth and light pancake that simply melts in your mouth. Not only is it fun to make, but it’s also very easy to make and only requires basic pantry ingredients. It’s definitely a showstopper and perfect to make anytime you want an extra special breakfast.😉

Overhead view of a dutch baby in a cast iron skillet with fresh berries in the center and maple syrup on the side.

What Is A Dutch Baby?

A Dutch Baby pancake is like a cross between a popover and a crepe. It’s essentially a giant skillet pancake made with a thin, eggy batter that puffs up around the edges as it bakes in the oven. A Dutch baby is light, more eggy, and less cake-like than traditional American pancakes. It looks super fancy, but trust me it’s actually very easy to make.

Ingredients for Making A Dutch Baby

Just a few simple ingredients is all it takes to make this Dutch baby recipe. Here’s what you’ll need:

  • All-Purpose Flour: Flour adds structure and is the foundation of the pancake.
  • Milk: Milk combines with the flour to add moisture and helps create the batter.
  • Egg: Eggs add more moisture and helps hold the pancake together.
  • Sugar: Just a little bit of sugar adds the perfect amount of sweetness to the pancake.
  • Vanilla Extract: A small amount of vanilla extract adds a wonderful flavor and depth to the pancake.
  • Salt: A little bit of salt helps enhance the flavor of the pancake.
  • Butter: Butter adds flavor and richness to the pancake and it also gives it that beautiful golden brown color around the edges.

DO I HAVE TO USE A CAST IRON SKILLET?

The key to a big fluffy Dutch Baby is that sudden burst of heat when the batter hits the hot skillet and that is definitely best achieved with cast iron. However any oven-safe skillet or baking dish will also work well when pre-heated. We tested this recipe using a cast iron skillet and a 9″ glass pie dish. Although the sides did not rise as much in the pie dish, the Dutch baby still baked quite nicely.

If you do decide to stray from using cast iron, just make sure to preheat the dish with your oven to get it as hot as possible, and use something round, about 9 to 10-inches in diameter.

Side view of a Dutch baby in a cast iron skillet with powdered sugar being dusted over the top.

Recipe Tips!

Although this is a very simple recipe, here are a few key tips to help you make the perfect Dutch Baby:

  1. Use a blender to mix the pancake batter. For this recipe you’ll want a very smooth and thin batter with no lumps. After it’s blended, let the batter rest so the ingredients can come to room temperature.
  2. Allow the skillet to heat in the oven while the oven is preheating. This helps ensure your skillet is piping hot when you add the pancake batter.
  3. Move quickly! You’ll want to move quickly (and carefully) when adding the butter and when adding the pancake batter. Try not to let the skillet cool down too much between each step.

How To Serve A Dutch Baby?

You can easily serve this dutch baby straight from the cast iron skillet or transfer it to a serving plate. We dusted ours with a little bit of powdered sugar and served it with fresh berries and pure maple syrup poured over the top. But feel free to play around with other toppings like whipped cream, hot buttered apples, pecans, yogurt, Nutella, lemon curd, or for a really fun twist try our Almond Dutch Baby with Ricotta and Jam!

Overhead view of a slice of dutch baby on a plate with maple syrup being poured on top.
Overhead view of a dutch baby in a cast iron skillet with fresh berries in the center and maple syrup on the side.
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Dutch Baby

This Dutch Baby recipe looks super fancy, but is so easy to make! Perfect anytime you want an extra special breakfast or weekend brunch.
Course Breakfast
Total Cost $1.60 recipe / $0.40 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 229kcal

Ingredients

Instructions

  • Prepare the batter first. In a large blender, add the eggs, milk, all-purpose flour, sugar, salt, and vanilla extract. Blend until completely smooth and no lumps remain. Let the batter sit at room temperature to warm.
  • Place a 10-inch cast iron skillet in the oven and begin preheating to 425ºF. Let the skillet heat in the oven for an additional 10 minutes once the oven reaches the set temperature.
  • Using an oven mitt, carefully remove the skillet from the oven and add the butter. Swirl the butter around in the skillet and place it back in the oven for 30-60 more seconds until the butter begins to brown (be careful not to let it burn).
  • Carefully remove the skillet from the oven again and swirl the butter evenly across the bottom and up the sides of the skillet. Quickly pour the prepared batter into the hot skillet.
  • Return the hot skillet to the hot oven and bake for 14-15 minutes, or until it is golden brown and has puffed along the edges and in the center.
  • Once the Dutch baby has finished baking, slice the pancake into four or six pieces and serve with maple syrup and fresh berries on top (optional).

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 24g | Protein: 8g | Fat: 11g | Sodium: 260mg | Fiber: 1g
Close up overhead view of a dutch baby in a cast iron skillet with fresh berries on top.

How to Make A Dutch Baby – Step by Step Photos

Dutch baby ingredients blended up in a blender.

Prepare the batter first. In a large blender, add 3 large eggs, 2/3 cup whole milk, 2/3 cup all-purpose flour, 2 Tbsp sugar, 1/4 tsp salt, and 1/2 tsp vanilla extract. Blend until completely smooth and no lumps remain. Let the batter sit at room temperature to warm.

Very hot cast iron skillet with melted butter in the center.

Place a 10-inch cast iron skillet in the oven and begin preheating to 425ºF. Let the skillet heat in the oven for an additional 10 minutes once the oven reaches the set temperature. Using an oven mitt carefully, remove the skillet from the oven and add 2 Tbsp of butter. Swirl the butter around in the skillet and place it back in the oven for 30-60 more seconds until the butter begins to brown (be careful not to let it burn).

Dutch baby batter poured into hot cast iron skillet.

Carefully remove the skillet from the oven again and swirl the butter evenly across the bottom and up the sides of the skillet. Quickly pour the prepared batter into the hot skillet.

Cooked dutch baby puffed up in a cast iron skillet.

Return the hot skillet to the hot oven and bake for 14-15 minutes, or until it is golden brown and has puffed along the edges and in the center.

Overhead view of a dutch baby in a cast iron skillet with fresh berries in the center and maple syrup on the side.

Once the Dutch baby has finished baking, slice the pancake into four or six pieces and serve with maple syrup and fresh berries on top (optional).

Overhead view of two slices of dutch baby on white serving plates with maple syrup and fresh berries on top.

The post Dutch Baby appeared first on Budget Bytes.

Homemade Banana Bread

This homemade Banana Bread recipe is super rich, moist, and melt-in-your-mouth delicious. It’s the perfect Saturday morning treat!

The post Homemade Banana Bread appeared first on Budget Bytes.

One day a friend was telling me about how she used to be so in love with the Starbucks banana bread and all I could think about was how the price for one slice is probably more than it costs to make a whole loaf, so I had to working on a dupe. It took about eight tries, but I finally made a homemade banana bread recipe that is super rich, moist, and totally melt-in-your-mouth delicious. And the best part? It ended up costing about $0.38 per slice. 😱 Take that, ‘bucks! Anyway, this banana bread was so good that I’ve been dreaming about it ever since. 🤤 So now the question is, is it wrong to make banana bread every single weekend??

Front view of a sliced loaf of banana bread on a wooden cutting board.

There are so many different recipes for banana bread out there and they create loaves that vary quite a bit in color, size, shape, texture, and of course flavor. My goal for this homemade banana bread recipe was to create a loaf that was super soft and moist, had a really good pronounced banana flavor, the loaf had to rise to a nice doamed shape (not be a flat brick), and did not get too over-browned. It took a combination of ingredients and techniques, but we finally got the perfect loaf of banana bread.

Ingredients for Banana Bread

Here’s what you’ll need to make this incredibly moist and delicious banana bread:

  • Bananas: You must use very ripe bananas for banana bread. Like, half brown ripe. This will ensure they provide enough sweetness, moisture, and banana flavor to the bread. Underripe bananas will give you a dry, bland loaf.
  • Butter & Oil: I used a combination of butter and oil for this banana bread. Butter gives the bread a ton of rich flavor, while oil keeps the loaf super moist after it cools in a way that butter can not. It’s a one-two flavor-texture punch!
  • Eggs: Eggs help give the loaf strength, so it doesn’t crumble, and they also help leaven the loaf so that it bakes up nice and fluffy.
  • Sugar: Using a combination of brown and white sugar again maximizes the flavor and texture. Brown sugar adds a deep flavor and helps moisten the loaf, while white sugar sweetens without making the batter too heavy.
  • Flour: All-purpose flour provides strength and body to the banana bread.
  • Baking Soda: Baking soda helps leaven the loaf so it rises into a pretty doamed loaf shape.
  • Vanilla: A touch of vanilla extract adds richness to the flavor.
  • Spices: We add just a little bit of cinnamon, nutmeg, and salt to the batter to add complexity to the flavor without overpowering the banana. They’re supporting roles, not the main character.
  • Walnuts: Walnuts are optional, but I love the contrast in flavor and texture they add to the bread. You can also substitute in chocolate chips if that’s your jam!

How to Store Banana Bread

I could eat this whole loaf of banana bread within a few days by myself no problem, but if you’re not a champion eater like myself, here’s how to store the leftovers. Make sure the bread is completely cooled after baking, then cut it into thick slices. The sliced bread can be stored in the refrigerator in an air-tight container for 4-5 days, or it can be frozen for longer storage.

To freeze the banana bread, place sheets of parchment paper between the slices to prevent them from sticking, then place them in a gallon-sized freezer bag. Individual slices can be taken out and thawed at room temperature or briefly microwaved to warm through.

Tips for the Best Banana Bread

I made a LOT of loaves during the development of this recipe, so here are some tips that I found will help you get the absolute best banana bread ever:

  • Make sure your bananas are VERY ripe. The sugar content of bananas increases as they ripen, so the more ripe your bananas are the sweeter the bread and the more pronounced the banana flavor will be.
  • Don’t overmix the batter. Stirring the bread batter too much or too vigorously will create a rubbery texture in the banana bread. Fold the wet and dry ingredients together just until evenly combined.
  • Preheat the oven. This is a non-negotiable when baking. The sudden exposure to high heat (rather than a slow increase of a non-preheated oven) is what helps the loaf rise properly.

How to Make Banana Muffins

This banana bread recipe also bakes up really well as muffins. To make banana muffins simply prepare the batter as listed in the recipe below but divide the batter between 12 wells in a standard-size muffin tin. Bake the banana muffins in a preheated 350ºF oven for about 30 minutes, or until the muffins have risen all the way in the center, they’ve browned nicely, and a toothpick inserted into the center of the muffins comes out clean (crumbs but no wet batter).

Overhead view of a slice of banana bread with butter spread on it.
Overhead view of a slice of banana bread with butter spread on it.
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Homemade Banana Bread

This homemade Banana Bread recipe is super rich, moist, and melt-in-your-mouth delicious. It's the perfect Saturday morning treat!
Course Breakfast, Dessert
Cuisine American
Total Cost $4.57 recipe / $0.38 slice
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 288kcal

Ingredients

  • 4 Tbsp salted butter, room-temperature $0.54
  • 1/4 cup cooking oil $0.16
  • 1/2 cup granulated sugar $0.18
  • 1/2 cup brown sugar $0.26
  • 1.5 cups mashed ripe bananas (about 3-4 bananas) $0.84
  • 2 large eggs $0.29
  • 1 tsp vanilla extract $0.60
  • 2 cups all-purpose flour $0.40
  • 1 tsp baking soda $0.04
  • 1/2 tsp salt $0.02
  • 1/4 tsp ground nutmeg $0.02
  • 1/4 tsp cinnamon $0.02
  • 1/2 cup chopped walnuts (optional) $1.20

Instructions

  • Preheat the oven to 350ºF. Add the room-temperature butter, cooking oil, granulated sugar, and brown sugar to a mixing bowl. Use a hand mixer or stand mixer to beat the ingredients together until they become light and creamy.
  • Mash the bananas well, then add them to the mixing bowl with the butter and sugar, along with the eggs and vanilla extract. Use the mixter again to beat the ingredients together until smooth.
  • In a separate mixing bowl, stir together the flour, baking soda, salt, nutmeg, and cinnamon until well combined.
  • Pour the flour mixture into the bowl of wet ingredients and fold them together just until combined. Do not overmix.
  • Add the chopped walnuts to the bowl and gently fold to combine again.
  • Grease an 8.5"x4.5" loaf pan with butter or oil, then add the batter and smooth it out evenly into the pan.
  • Bake the banana bread in the preheated 350ºF oven until it's deeply golden brown on top, has a crack down the center, and a toothpick inserted into the middle comes out clean (crumbs are okay, but wet batter is not).
  • Allow the loaf to cool for about 5 minutes in the pan, then gently remove it from the pan and allow it to finish cooling on a wire rack. Once cooled, slice, serve, and enjoy!

Banana Muffins Instructions

  • Prepare the batter as listed above, then divide it between 12 wells of a standard-size muffin tin.
  • Bake the banana muffins for 30 minutes in the preheated 350ºF oven or until they have risen all the way in the center, have browned nicely, and a toothpick inserted into the center comes out clean (crumbs are okay, but no wet batter).

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 288kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Sodium: 233mg | Fiber: 2g
Overhead view of a sliced loaf of banana bread.

How to Make Banana Bread – Step by Step Photos

Butter, oil, and sugar added to a mixing bowl.

Preheat the oven to 350ºF. Add 4 Tbsp of room-temperature salted butter, ¼ cup cooking oil, ½ cup white sugar, and ½ cup brown sugar to a mixing bowl.

Creamed butter and sugars in the mixing bowl.

Use a hand mixer or stand mixer to cream the butter, sugars, and oil together until it looks light and creamy.

Mashed bananas in a measuring cup with a fork.

Mash 3-4 bananas, or until you have 1.5 cups of mashed banana.

Banana, eggs, and vanilla added to the butter and sugar mixture.

Add the mashed banana, two large eggs, and 1 tsp vanilla extract to the bowl with the creamed butter and sugar. Use the mixer to mix the ingredients together until smooth.

Dry ingredients being poured into the bowl of wet ingredients.

In a separate bowl, stir together 2 cups of all-purpospe flour, 1 teaspoon baking soda, ½ teaspoon salt, ¼ tsp nutmeg, and ¼ tsp cinnamon until well combined. Pour the flour mixture into the bowl with the wet ingredients and then fold them together just until they form a wet batter. Do not overmix.

Chopped walnuts being folded into the banana bread batter.

Add ½ cup of chopped walnuts to the batter and fold briefly to combine.

Banana bread batter being smoothed into a bread pan.

Grease a standard 8.5″x4.5″ bread pan. Pour the batter into the pan and then spread it out evenly.

Baked banana bread in the bread pan.

Bake the bread for 60 minutes, or until golden brown on top, cracked in the middle, and a toothpick inserted into the center comes out clean. Allow the bread to cool for about 5 minutes in the pan, then gently remove it from the pan and allow it to finish cooling on a wire rack.

Stacked slices of banana bread on a plate.

Once cooled, slice the banana bread and enjoy!

Butter being smeared onto a slice of banana bread.

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Creamy Polenta

This creamy polenta has a rich flavor, creamy texture, and deep corn flavor. It’s the perfect base for stews, saucy beans, and braised meats.

The post Creamy Polenta appeared first on Budget Bytes.

I’ve lived in the south most of my life and we eat grits all the time, so I thought I knew what polenta was all about. But let me just tell you, this Creamy Polenta is on a whole other level. from the instant grits I was used to. While both grits and polenta are made with cornmeal, this Creamy Polenta has a rich texture, deep corn flavor, and super creamy consistency. I think Marsha’s exact words when we tested it in the studio were, “I think I’m in love…” Same, girl, same. I’m going to be making this polenta to serve with every stew, saucy bean dish, or braised meat from here on out.

Overhead view of a bowl of polenta with a pat of butter on top.

What is Polenta?

Polenta is a cornmeal mush made by boiling cornmeal until it’s tender. It can be served like a porridge or chilled until firm, sliced, and pan-fried for a crispier texture. While similar to grits, another type of cornmeal mush, polenta and grits are made with different varieties of corn. Polenta is made with flint corn, which has a more dense and chewy texture that holds up better to boiling than dent corn, which is used for grits. Grits are generally more finely milled, except stone ground grits, which are closer in texture to polenta. I find that polenta has a much better mouthfeel (less gloopy) and a stronger corn flavor. It’s absolutely delicious!

Ingredients for Creamy Polenta

To make this polenta recipe extra creamy and delicious, we go a little further than simply boiling the cornmeal in water. Here’s what you’ll need to make the dreamiest, creamiest homemade polenta:

  • Polenta: You’ll need uncooked polenta for this recipe, which comes in a bag and looks like coarse ground or stone ground cornmeal. Depending on the store, you may either find this with dry grains, with Italian ingredients like pasta, or in the specialty or health food ingredients. One popular brand that you’re likely to find in most major U.S. grocery chains is Bob’s Redmill. If you have a store with bulk bins or have an Italian grocery nearby, you can probably find it priced for much less than chain grocery stores!
  • Chicken Broth: Instead of boiling the polenta in plain water, we cooked the polenta in chicken broth which gives it tons of savory flavor. Make sure you use a full-flavor broth to give the polenta the best flavor. We use Better Than Bouillon to make our broth.
  • Butter: A healthy dose of butter makes the polenta super creamy and delicious.
  • Parmesan: Parmesan is stirred into the cooked polenta and gives it a slightly cheesy flavor and tons of savory umami.

How to Serve Polenta

Polenta is often served as the starchy base for a meal, similar to how rice is served as the bed for saucy dishes and stir-fries. Polenta pairs extremely well with stews, braised meats, saucy bean dishes, and roasted vegetables. It’s the perfect cozy companion to all of your warm winter meals. Try it with our Chicken Cacciatore, or Slow Cooker Beef Stew!

How to Store Leftovers

Leftover cooked polenta can be stored in the refrigerator for about four days. But, as with most starches, polenta will firm up when chilled. The best way to make use of chilled cooked polenta is to slice it and then pan-fry it into crispy cakes. These crispy polenta pieces are perfect for dipping in your favorite sauce, or serving as a side with dinner. If you prefer to serve the chilled polenta as a porridge, you’ll need to add more liquid (broth, water, or milk) and heat gently while stirring until it loosens up.

Overhead view of polenta in a pot with butter being stirred.
Close up of polenta in a bowl with a spoon dug into the side.
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Creamy Polenta

This creamy polenta has a rich flavor, creamy texture, and deep corn flavor. It's the perfect base for stews, saucy beans, and braised meats.
Course Dinner, Side Dish
Cuisine Italian
Total Cost $2.32 recipe / $0.58 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 (1.25 cups each)
Calories 288kcal

Ingredients

  • 4 cups chicken broth $0.42
  • 1 cup uncooked polenta $1.06
  • 4 Tbsp salted butter $0.44
  • 1/4 cup grated Parmesan $0.40

Instructions

  • Add the chicken broth to a pot and bring it to a boil over medium-high heat.
  • Once the broth is boiling, whisk in the polenta. Turn the heat down to medium-low and let the polenta simmer, stirring often, for about five minutes or until it has thickened.
  • Turn the heat off and add the butter and Parmesan. Stir the butter and Parmesan into the polenta until fully melted. Taste the polenta and adjust the salt or butter as desired. Serve immediately.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 288kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Sodium: 1072mg | Fiber: 1g
Close up of polenta in a bowl with a spoon dug into the side.

How to Make Polenta – Step by Step Photos

A measuring cup full of uncooked polenta.

You’ll need one cup of uncooked polenta for this recipe. It should look like this, coarsely ground cornmeal.

Chicken broth being poured into a saucepot.

Add four cups of good chicken broth to a sauce pot and bring it to a boil over medium-high heat.

Polenta being whisked into the broth.

Once the broth is boiling, turn the heat down to medium-low and whisk in the polenta. Let the polenta simmer over medium-low, whisking often, for about five minutes or until it has thickened.

Butter and Parmesan added to the polenta.

Remove the polenta from the heat, add 4 tablespoons of salted butter and ¼ cup of grated Parmesan, and stir until they have fully melted in.

Finished creamy polenta being stirred with a whisk.

The polenta should now be super thick and creamy. Give the polenta a taste and adjust the salt if needed. Our chicken broth had plenty of salt, so no more was needed, but it will definitely depend on the type of broth used.

Finished creamy polenta in a bowl ready to be served.

Serve the creamy polenta immediately while it is still warm and soft. You can add some freshly cracked pepper on top and a little extra butter or Parmesan, if desired.

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Chicken Cacciatore

Chicken Cacciatore is a wonderfully flavorful dish that’s ready to eat in just one hour. It’s wonderfully savory and succulent!

The post Chicken Cacciatore appeared first on Budget Bytes.

If you’re looking for a meal that feels like a splurge, look no further! Chicken Cacciatore is a wonderfully flavorful dish that’s ready to eat in just one hour. This one-pan chicken cacciatore recipe is savory and succulent thanks to juicy chicken thighs, budget-friendly canned tomatoes, earthy mushrooms, and briny capers. It’s a real weeknight hero.

WHat Is Chicken Cacciatore?

Chicken Cacciatore is an Italian dish made from chicken braised in a tomato-based sauce with onion, garlic, mushrooms, bell peppers, wine, and capers. It’s a classic and simple dish that’s hearty enough to fill your grumbling belly!

Ingredients for Chicken Cacciatore

Here’s what you’ll need to make Chicken Cacciatore:

  • Chicken Thighs: Bone-in, skin-on thighs add a lot of extra flavor to this dish, but you can also use boneless, skinless thighs.
  • Salt and Pepper: Salt and pepper are classic seasonings that enhance the flavor of the chicken.
  • All-Purpose Flour: A little bit of flour helps to seal in moisture and creates a crispy crust on the chicken.
  • Olive Oil: Olive oil (or cooking oil of your choice– vegetable or canola can help cut costs) helps everything cook without burning.
  • Onion and Garlic: Alliums are classic flavor enhancers that create a savory base for this dish.
  • Baby Bella Mushrooms: These mushrooms have a mild flavor and a meaty texture that adds a wonderful earthy component to the dish.
  • Bell Pepper: Red bell pepper adds a delightful crunch and a fresh and vegetal flavor. You could also use a yellow or orange pepper.
  • Red Wine: Adds a touch of acidity that balances the flavor of the sauce.
  • Crushed Tomatoes: A 28-ounce can of crushed tomatoes forms the base of the sauce.
  • Capers: Capers add a briny brightness to the dish. Chopped green olives make a great substitute in a pinch!
  • Chopped Fresh Herbs: Garnishing this dish with plenty of basil or parsley is a great way to freshen things up. A pinch or two of the dried stuff will also work.

What To Serve with Chicken Cacciatore

We love to serve chicken cacciatore with plain pasta, Pasta Primavera, Mushroom Rice, Balsamic Roasted Vegetables, or even Garlic Parmesan Polenta. It’s also great served with a crunchy salad and a side of No-Knead Bread for sopping up all of that delicious sauce!

Can I Omit the Wine?

You can absolutely omit the red wine to make this dish more budget-friendly or to suit your personal preferences. Red cooking wine is a great cheaper alternative that lasts for a long time in the pantry, or you can simply use chicken broth.

HOW TO USE LEFTOVER CAPERS

You’ll likely have leftover capers after making this chicken cacciatore. Leftover capers can be stored, submerged in their brine, in the refrigerator for several months as well. I highly suggest making a batch of Chicken Piccata or Pasta Puttanesca with your leftover capers, but they’re also great when added to pasta salads, tuna salad, deviled eggs, or potato salad.

How to Store Leftovers

Once cooked and cooled, this chicken cacciatore can be stored in an air-tight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat in a saucepan until warmed through and bubbling. It’ll stay fresh in the freezer for up to 3 months and can be thawed overnight in the refrigerator before reheating.

overhead view of chicken cacciatore in a white pan.
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Chicken Cacciatore

Chicken Cacciatore is a wonderfully flavorful dish that's ready to eat in just one hour. It's wonderfully savory and succulent!
Course Dinner
Cuisine Italian
Total Cost $15.17 recipe / $2.53 serving
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 690kcal

Ingredients

  • 6 bone-in skin-on chicken thighs $6.65
  • 1 tsp salt $0.04
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 cup all-purpose flour $0.05
  • 3 Tbsp olive oil, divided $0.36
  • 1/2 onion, chopped $0.20
  • 4 cloves garlic, minced $0.32
  • 8 oz. baby bella mushrooms, sliced $2.69
  • 1 red bell pepper, sliced $1.59
  • 1/2 cup red wine $0.94
  • 1 28oz. can crushed tomatoes $1.89
  • 1 1/2 Tbsp capers $0.42
  • Fresh basil or parsley (to garnish)

Instructions

  • Place the chicken thighs in a bowl. Toss with the salt, pepper, and flour until fully coated.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once heated, add in the chicken thighs, cooking on both sides until browned. Then, transfer to a plate.
  • Add in 1 tablespoon of olive oil, the onion, and a sprinkle of salt. Cook for a few minutes until softened.
  • Add in the garlic, mushrooms, and red bell pepper. Sprinkle with more salt and cook for 3-4 minutes until the mushrooms are tender.
  • Pour in the red wine and scrape up the brown bits from the bottom of the pan.
  • Add in the crushed tomatoes and capers.
  • Return the chicken thighs to the pan, bring the mixture to a simmer, and cover the pan, cooking for 25-30 minutes until the chicken is tender. Uncover the pan, and cook for another 5 minutes.
  • Garnish with chopped fresh basil or parsley.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 690kcal | Carbohydrates: 23g | Protein: 40g | Fat: 47g | Sodium: 975mg | Fiber: 4g

how to make Chicken Cacciatore – step by step photos

Place 6 bone-in skin-on chicken thighs in a bowl. Toss with 1 tsp salt, 1/4 tsp pepper, and 1/4 cup all-purpose flour until fully coated.

Heat 2 Tbsp of olive oil in a large skillet over medium heat. Once heated, add in the chicken thighs, cooking on both sides until browned. Then, transfer to a plate.

Add in 1 Tbsp of olive oil, 1/2 of a chopped onion, and a sprinkle of salt. Cook for a few minutes until softened.

Add in 4 minced cloves garlic, 8 oz. baby bella mushrooms, and 1 sliced red bell pepper. Sprinkle with more salt and cook for 3-4 minutes until the mushrooms are tender.

Pour in 1/2 cup red wine and scrape up the brown bits from the bottom of the pan.

Add in 1 28-oz can crushed tomatoes and 1 1/2 Tbsp capers.

Return the chicken thighs to the pan, bring the mixture to a simmer, and cover the pan, cooking for 25-30 minutes until the chicken is tender. Uncover the pan, and cook for another 5 minutes. Garnish with chopped fresh basil or parsley, if desired.

This delectable chicken cacciatore is going to be a staple in your weekly rotation; I just know it!

close up view of chicken cacciatore in a pan.

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Egg Muffins

These super easy and delicious high protein egg muffins are the perfect meal prep breakfast to make weekday mornings a breeze.

The post Egg Muffins appeared first on Budget Bytes.

It’s that time of year when we all try to get back into the groove of daily life, make a fresh fresh start, and rebuild good habits after the chaos of the holidays. Meal prepping has always been one of the things that really helps me save time, stay on budget, and keep overwhelm to a minimum. Especially meal prepping breakfast. Knowing that I don’t have to put any mental energy into breakfast every morning is a godsend! These super simple and versatile egg muffins have been my go-to meal prep breakfast for a few months now. With endless add-ins and flavor possibilities, I never get sick of this egg muffin recipe. Plus, they help me use up the odds and ends in my refrigerator every week!

Overhead view of egg muffins lined up in a grid on a blue background.

What Are Egg Muffins

Egg muffins, also known as egg bites, are eggs baked into a muffin tin with add-ins like vegetables, cheese, or meat. You can think of them like individual mini-sized frittatas! They’re small enough to be handheld and don’t require any utensils, so they make the perfect grab-and-go meal prep breakfast. They’re a great way to use up odds and ends in your refrigerator and since you can toss in just about any ingredient, and your taste buds will never get bored.

Ingredients for Egg Muffins

Egg bites are super simple and you’ll only need a few ingredients! Here’s what we use to make our soft and tender egg muffins:

  • Eggs: We used large eggs for this recipe, so make sure you have the correct size egg to keep the proportions the same.
  • Cottage Cheese: Mixing cottage cheese into the eggs adds more protein, more flavor, and helps keep the egg muffins super soft and tender (instead of rubbery). If you don’t like the texture of cottage cheese, don’t worry! It gets blended until smooth and creamy and you won’t even notice it.
  • Salt & Pepper: The eggs are seasoned simply with salt and pepper, but you could always experiment with other seasonings if you prefer.
  • Add-ins: We used a variety of add-ins below, like vegetables, cheese, and meat. We scavenged our fridge for this batch and made four flavors: spinach & feta, sausage & onion, broccoli & cheddar, and red pepper & goat cheese. See our suggested list of flavor combinations below!

How to Keep Egg Muffins Soft

Eggs tend to get rubbery if overcooked, so we use some tricks to keep these egg muffins soft and smooth instead of rubbery or spongey. Blending cottage cheese into the eggs helps the eggs cook more evenly and it helps stabilize the proteins a bit so they don’t get quite as stiff. It’s also important to keep a close eye on the egg muffins while they’re in the oven. The longer they cook, the more spongey they will become. Remove the egg muffins from the oven as soon as they are puffed in the center, no longer look wet in the center, and are just barely golden on the edges. If they’ve browned a lot on top, chances are they’re overcooked inside.

Egg Muffin Flavor Ideas

The fun part about egg muffins is that you can make so many different flavors! Here are some of my favorite ingredient combinations and flavor ideas:

  • Broccoli cheddar
  • Red pepper and goat cheese
  • Bacon and onion
  • Spinach and feta
  • Ham and cheese (cheddar or Swiss)
  • Sausage and onion
  • Spinach and tomato (sun dried or grape tomatoes)
  • Mushroom and onion

How to Store and Reheat Egg Muffins

After allowing the egg muffins to cool, they can be stored in an air-tight container in the refrigerator for about four days. To reheat, simply place the egg muffins on a plate and microwave for a brief 30 seconds on high power, or until heated through. Take care not to overcook the egg muffins while reheating, or they can become rubbery.

An egg muffin cut in half and held in a hand to show the inside.
Cooked egg muffins lined up in a grid on a blue surface.
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Egg Muffins

These super easy and delicious high protein egg muffins are the perfect meal prep breakfast to make weekday mornings a breeze.
Course Breakfast
Cuisine American
Total Cost $2.01 recipe / $0.34 serving
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 (2 each)
Calories 137kcal

Ingredients

  • 10 large eggs $1.47
  • 1/2 cup cottage cheese* $0.50
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1.5 cups chopped or shredded add-ins** prices vary

Instructions

  • Preheat the oven to 375ºF. Finely chop or shred your chosen add-in ingredients. Add 2 Tbsp of add-ins to each well of a non-stick 12 muffin tin. If your non-stick pan is older or the finish is a bit worn, you may want to grease the wells first with butter or oil.
  • Add the eggs, cottage cheese, salt, and pepper to a large blender. Purée for about 30 seconds or until smooth.
  • Pour the egg mixture into the wells of the muffin tin, dividing evenly between each well. It should fill them almost to the top.
  • Bake the egg muffins in the preheated oven for 18 minutes, or just until the centers no longer look wet and they are barely golden around the edges. Avoid overcooking the egg muffins or they'll become spongey. The egg muffins will puff up quite a bit as they bake and deflate as they cool. This is normal.
  • Allow the muffins to cool in the muffin tin just enough to handle, then loosen them gently with a knife and remove them from the tin. Allow the egg muffins to finish cooling on a wire rack. Enjoy warm or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*4% milkfat cottage cheese creates the softest egg muffins. You can use a lower fat cottage cheese, but it will affect the texture slightly.
**To make this recipe as budget-friendly as possible, check your fridge for any leftover ingredients that can be used as add-ins. You can use any meat, cheese, or vegetables. You’ll need 2 Tbsp total for each muffin. Make sure they’re finely chopped or shredded. We used spinach & feta, sausage & onion, broccoli & cheddar, and red pepper & goat cheese.

Nutrition

Serving: 2muffins | Calories: 137kcal | Carbohydrates: 1g | Protein: 12g | Fat: 9g | Sodium: 367mg | Fiber: 0.02g

How to Make Egg Muffins – Step by Step Photos

Cheese, meat, and vegetables in muffin tin.

Preheat the oven to 375ºF. Next, decide what add-ins you’d like in your egg muffins. You’ll need about 2 Tbsp of finely chopped or shredded add-ins per muffin well. We did spinach & feta, breakfast sausage (leftovers) & onion, broccoli & cheddar, and red pepper & goat cheese. Make sure to use a non-stick muffin tin. If the muffin tin is older and the non-stick surface is worn, you may want to grease the tin with butter or oil. We did not use any butter or oil.

Eggs and cottage cheese in a blender.

Add 10 large eggs, ½ cup of cottage cheese, ½ tsp salt, and ¼ tsp pepper to a blender. Blend for about 30 seconds, or until smooth.

Egg mixture poured into the muffin tin.

Pour the blended egg mixture into the muffin tin, dividing equally between all twelve wells. It should come close to filling each well up to the top.

Baked egg muffins in the muffin tin.

Bake the egg muffins in the preheated 375ºF oven for about 18 minutes, or just until they no longer look wet in the center and they are barely golden around the edges. Be careful not to overcook the egg muffins or they’ll become spongey. The egg muffins will puff up quite a bit as they cook but will deflate back down as they cool. This is normal.

A stack of egg muffins on a blue background.

Allow the egg muffins to cool just until cool enough to handle, then gently wiggle them from the muffin tin and allow them to finish cooling on a wire rack (to prevent condensation). Enjoy warm or refrigerate until ready to eat!

Cooked egg muffins lined up in a grid on a blue surface.

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Mixed Berry Smoothie

This Mixed Berry Smoothie recipe is rich, creamy, packed with lots of fruit and perfect for a quick breakfast or a midday snack.

The post Mixed Berry Smoothie appeared first on Budget Bytes.

When I don’t have time to make a big breakfast, one of my favorite ways to start the day has always been with a quick smoothie. They’re refreshing, satisfying, easy to make, and perfect for a simple breakfast or a sweet midday snack! I’ve been making smoothies for quite some time and one smoothie that I always find myself coming back to is this Mixed Berry Smoothie recipe. It’s rich, creamy, packed with lots of fruit, and way cheaper than Smoothie King!😄 So no matter if you’re new to smoothies or a smoothie pro, you’ll definitely want to add this one to your smoothie rotation!

Overhead shot of two mixed berry smoothies in glasses with metal straws and fresh fruit on the side.

Ingredients For Mixed Berry Smoothie

This mixed berry smoothie recipe is made with simple ingredients and is also very flexible. Here’s what we used:

  • Frozen Mixed Berries: Frozen fruit is the key to getting a super creamy and thick smoothie consistency, without having to use any ice. For the berries we used a mix of frozen strawberries, raspberries, and blackberries. But feel free to use any combination of frozen berries that you like. Frozen berries are also a lot more economical than fresh berries because they don’t go bad quickly in your fridge!
  • Banana: You can either use a fresh or frozen banana in this smoothie recipe. I opted for a frozen banana to make my smoothie extra thick and keep it from melting too fast.
  • Almond Milk: We used plain, unsweetened almond milk for our smoothie, but you can use any type of dairy or non-dairy milk that you like.
  • Yogurt: A little bit of yogurt gives the smoothie a wonderful creamy texture. We used plain yogurt, but a vanilla flavored yogurt would also taste great.
  • Sugar & Vanilla Extract: A little bit of sugar and vanilla provide sweetness and added flavor. Feel free to substitute with honey in place of the sugar. And if you’re using a vanilla-flavored yogurt or vanilla almond milk, then you can omit the vanilla extract.

What Else Can I Add In My Smoothie?

There are lots of different ingredients you can add to this mixed berry smoothie for extra nutrients and to make it more filling. Here are a few ideas:

  • Quick oats
  • Ground flaxseeds
  • Chia seeds
  • Hemp seeds
  • Spinach
  • Kale
  • Honey (in place of the sugar)

Make a Smoothie Bowl!

I love using this mixed berry smoothie recipe to make delicious smoothie bowls! The smoothie itself becomes the base foundation of the bowl, then just top the smoothie with yummy toppings like fresh fruit, seeds, granola, and maybe a drizzle of honey. Smoothie bowls are super versatile and easy to customize based on what you currently have in your fridge and pantry. They’re also super filling and just a fun way to turn this breakfast smoothie into a refreshing sweet treat! ;)

Money-Saving Tip!

You can often find great deals on fresh berries when they are in season. Berries are mostly in season during the Summer and early Fall months. Use this time to grab your favorite berries when they are on sale and freeze them for later! Sometimes I even go strawberry picking with my little ones in the month of May, then freeze some of the strawberries to use the rest of the year.

Front side view of two mixed berry smoothies in glasses with one smoothie glass being held by a hand.
Front view of two mixed berry smoothies in a glass with a metal straw.
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Mixed Berry Smoothie

This Mixed Berry Smoothie recipe is rich, creamy, packed with lots of fruit and perfect for a quick breakfast or a midday snack.
Course Breakfast, Snack
Cuisine American
Total Cost $6.92 recipe / $3.46 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 (16 oz. glasses)
Calories 261kcal

Ingredients

  • 3 cups frozen mixed berries $4.99
  • 1 frozen banana, sliced $0.21
  • 1/2 cup plain yogurt $0.80
  • 1/2 tsp vanilla extract $0.25
  • 1 Tbsp sugar $0.02
  • 1 1/2 cups unsweetened almond milk* $0.65

Instructions

  • Add the frozen mixed berries, frozen banana (sliced in half), yogurt, vanilla extract, sugar, and almond milk to a large blender.
  • Blend the ingredients until smooth. If the smoothie is too thick, add more milk as needed to make it blend smoothly. Serve immediately and enjoy.

See how we calculate recipe costs here.

Notes

*We used unsweetened almond milk for our smoothie, but you can use any type of dairy or non-dairy milk that you like.

Nutrition

Serving: 16oz. | Calories: 261kcal | Carbohydrates: 52g | Protein: 5g | Fat: 6g | Sodium: 275mg | Fiber: 8g

How to Make A MIXED BERRY SMOOTHIE – Step by Step Photos

Overhead shot of mixed berry smoothie ingredients separated in different bowls.

Gather together 3 cups of frozen mixed berries, 1 frozen banana (sliced in half), 1/2 cup plain yogurt, 1/2 teaspoon vanilla extract, 1 Tbsp of sugar, and 1 1/2 cups unsweetened almond milk.

Front view of mixed berry smoothie ingredients in a blender with almond milk being poured inside the blender.

Add all of the ingredients to a large blender and blend until smooth.

Overhead view of mixed berry smoothie fully blended inside the blender container.

If the smoothie is too thick, add more milk as needed to make it blend smoothly.

Front view of two mixed berry smoothies in a glass with a metal straw.

How gorgeous does this smoothie look? Serve immediately and enjoy!

Overhead shot of two mixed berry smoothies in glasses with metal straws and fresh fruit on the side.

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