Easy Vegetable Beef Soup

This super easy vegetable beef soup is a filling and flavorful option for lunch, dinner, or your weekly meal prep!

The post Easy Vegetable Beef Soup appeared first on Budget Bytes.

One of the first things I learned when I embarked on my budget-food journey is just how easy, filling, and inexpensive soup is. Homemade soups are a breeze to throw together and they’re always so much tastier than store-bought canned soup. This vegetable beef soup is a great example. It’s chock-full of colorful veggies, filling ground beef, and the most delicious broth ever. Serve it up with a nice crusty bread for dipping and lunch is served!

Overhead view of a bowl of vegetable beef soup.

What’s in Vegetable Beef Soup?

This classic soup combines ground beef, potatoes, tomatoes, peas, corn, carrots, and green beans in a flavorful broth. To make this soup a bit easier, I’ve used a frozen vegetable mix to cut down on the amount of peeling and chopping needed to prepare the soup. That makes this Vegetable Beef Soup extra fast and easy. :)

To give this vegetable beef soup more flavor, we’ve added a healthy dose of Italian seasoning and some Worcestershire sauce to the broth for extra depth. Make sure you’re using a full-flavored beef broth for maximum deliciousness. I like to use Better Than Bouillon to make flavorful broth for my soups.

Beef Options

I used ground beef in my vegetable beef soup because it was the least expensive and the easiest to use. If you use a higher fat ground beef, you have the option to drain the fat off after browning, or leave it in for extra flavor and richness.

If you have room in your budget and would rather have chunks of beef in your soup, choose a chuck roast or bottom round roast, cut into 1-inch pieces. Simply brown the beef in the pot before adding the rest of the ingredients. No need to cook through during the browning stage, as it will cook through while the soup is simmered.

What Else Can I Add?

This is my favorite part of any recipe. What else can you add to vegetable beef soup to make it your own? Try adding some of these ingredients:

  • Barley
  • Chopped cabbage
  • Celery
  • Cauliflower florets
  • Parsnips
  • Crushed red pepper
  • Finely chopped kale
Overhead view of the pot of vegetable beef soup.
Overhead view of a bowl of vegetable beef soup.

Vegetable Beef Soup

This super easy vegetable beef soup is a filling and flavorful option for lunch, dinner, or your weekly meal prep!
Course Dinner, Lunch, Main Course, Soup
Cuisine American
Total Cost $10.63 recipe / $1.77 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 1.5 cups each
Calories 363kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 2 cloves garlic $0.16
  • 2 Tbsp olive oil $0.32
  • 1 lb. ground beef $6.49
  • 1 russet potato (about ¾ lb.) $0.79
  • 1 28oz. can diced tomatoes $1.19
  • 1.5 tsp Italian seasoning $0.15
  • 1/4 tsp freshly cracked black pepper $0.02
  • 4 cups beef broth $0.52
  • 2 Tbsp Worcestershire sauce $0.12
  • 12 oz. frozen vegetables (corn, carrots, green beans) $1.00
  • salt to taste $0.05

Instructions

  • Dice the onion and mince the garlic. Add the onion and garlic to a soup pot along with the olive oil. Sauté over medium heat until the onions are soft and translucent.
  • Add the ground beef to the pot and continue to sauté until the ground beef is cooked through. If using a higher fat content ground beef, you can drain the excess fat, if you prefer.
  • While the beef is cooking, peel and dice the russet potato into ½-inch cubes.
  • Add the cubed potatoes, diced tomatoes (with juices), Italian seasoning, pepper, beef broth, and Worcestershire sauce to the pot. Stir to combine.
  • Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 10 minutes, or until the potatoes are fork-tender.
  • Add the frozen vegetables to the pot and allow the soup to come back up to a simmer. Simmer the vegetables in the soup for about five minutes.
  • Finally, taste the soup and add salt to help the flavors pop. Start with ½ tsp, if desired, and add more until it reaches your desired level.

Nutrition

Serving: 1.5cups | Calories: 363kcal | Carbohydrates: 27g | Protein: 19g | Fat: 21g | Sodium: 939mg | Fiber: 5g
Side view of a the pot of Vegetable Beef Soup with a spoon.

How to Make Vegetable Beef Soup – Step by Step Photos

Onion Garlic and olive oil in a soup pot.

Dice one yellow onion and mince 2 cloves of garlic. Add the onion and garlic to a soup pot along with 2 Tbsp olive oil. Sauté over medium heat until the onions are soft and translucent.

Browned ground beef in the soup pot.

Add 1 lb. ground beef and continue to sauté until the beef is cooked through. If you’re using a higher fat content ground beef you can drain off the excess fat, if preferred.

Tomatoes, potatoes, herbs, and broth added to the pot.

While the beef is browning, peel and dice one russet potato (about ¾ lb.) into ½-inch pieces. Add the diced potatoes to the pot with one 28oz. can diced tomatoes (with juices), 1.5 tsp Italian seasoning, ¼ tsp freshly cracked black pepper, 4 cups beef broth, and 2 Tbsp Worcestershire sauce. Stir to combine.

Simmered soup without vegetables.

Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let it continue to simmer for about 10 minutes, or until the potatoes are fork-tender.

Frozen vegetables being poured into the pot of soup.

Add a 12oz. bag of frozen vegetables (corn, carrots, green beans), stir to combine and allow it to come back up to a simmer. Simmer the vegetables in the soup for about five more minutes.

Finished vegetable beef soup in the pot with a spoon.

Finally, taste the soup and add salt to your liking. The amount of salt needed will depend on the salt content of the broth you used, but you’ll likely need at least a little to help the flavors pop.

Side view of the pot of vegetable beef soup.

I garnished with a little chopped parsley for color, but it’s not needed for flavor. I do tend to put a little freshly cracked pepper or each bowl for a little extra pop, though!

Try These Other Easy Ground Beef Recipes:

The post Easy Vegetable Beef Soup appeared first on Budget Bytes.

Sausage and Vegetable Skillet

This super fast and easy Sausage and Vegetable Skillet is the ultimate busy-day meal and is perfect for meal prep!

The post Sausage and Vegetable Skillet appeared first on Budget Bytes.

I’ve been obsessed with this super simple Sausage and Vegetable Skillet lately, making it at least once per week. There’s no chopping, it only takes a few ingredients, it’s super filling, packed with color and flavor, and it makes the perfect meal prep! Plus, it’s quite flexible and can take a lot of different random substitutions and add-ins!

skillet full of sausage and vegetables from above

What’s in the Sausage and Vegetable Skillet?

This meal is a result of me scavenging my fridge and freezer for whatever I had left and tossing it all into a skillet. And wouldn’t you know, it tasted great! The skillet basically includes some sort of seasoned meat (in this case sausage), frozen cauliflower, frozen peppers and onions, frozen kale, and your favorite seasoning.

What Kind of Meat to Use

It’s important to use some sort of pre-seasoned meat for this skillet for maximum flavor. In the photos here, I’ve used Italian sausage, but you could also use chorizo, or I’ve even used some leftover Chili Rubbed Pulled Pork. If you do plan to try this with a plain ground meat (turkey, chicken, pork, beef) you’ll want to add seasoning to the meat as it cooks as well as seasoning the skillet at the end.

What Else Can I Add?

You can experiment with adding other frozen vegetables, like broccoli, corn, peas, green beans, etc. Or try adding in some beans or roasted potatoes to bulk it up a bit. Another way to bulk this up is to increase the vegetables (you might want to increase the seasoning if you do so).

Extra toppings are always fun, like a fried egg, avocado, sour cream, cheese, salsa, or any other sauce or dressing that you like. But me? I keep it simple and just eat it as-is!

How to Serve Sausage and Vegetables

I’ve been eating this dish just the way it is straight out of the skillet, but if you want to bulk it up even more you can serve it over rice or mashed potatoes. A little Garlic Bread would also be awesome with this meal!

Sausage and Vegetables in glass meal prep containers.
Sausage and Vegetables in glass meal prep containers.

Sausage and Vegetable Skillet

This super fast and easy Sausage and Vegetable Skillet is the ultimate busy-day meal and is perfect for meal prep!
Course Dinner, Lunch, Main Course, Meal Prep
Cuisine American
Total Cost $8.91 recipe / $2.23 serving
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 about 1.25 cups each
Calories 484kcal
Author Beth – Budget Bytes

Ingredients

  • 1 Tbsp cooking oil $0.04
  • 1 lb. Italian sausage $5.99
  • 1/2 lb. frozen cauliflower florets $1.00
  • 1/2 lb. frozen peppers and onions $1.00
  • 1/4 lb. frozen kale $0.83
  • ½ tsp seasoning salt or seasoning blend (or to taste) $0.05

Instructions

  • Add the cooking oil and sausage to a skillet. Cook the sausage over medium heat until brown and crispy.
  • Add the cauliflower, peppers and onions, and kale to the skillet with the sausage. Continue to stir and cook until the vegetables are heated through.
  • Add a liberal amount (or to taste) of your favorite seasoning salt or seasoning blend and stir to combine. Serve hot.

Nutrition

Serving: 1.25cups | Calories: 484kcal | Carbohydrates: 12g | Protein: 20g | Fat: 40g | Sodium: 1178mg | Fiber: 5g
Side view of sausage and vegetables in the skillet, close up.

How to Make Sausage and Vegetable Skillet – Step by Step Photos

Browned sausage in a skillet.

Add a tablespoon of cooking oil to a skillet and add the Italian sausage (or whatever seasoned meat you prefer). Cook the sausage until it is brown and crispy.

Frozen vegetables added to the skillet.

Add ½ lb. frozen cauliflower florets, ½ lb. frozen bell peppers and onions, and ¼ lb. frozen kale to the skillet. You don’t have to measure these exactly, just estimate based on the weight of the bag (if it’s a 12 oz. bag, estimate ⅔ of the bag to get ½ lb.).

Cooked vegetables and sausage in the skillet.

Continue to stir and cook over medium heat until the vegetables are heated through. Don’t overcook the vegetables.

Seasoning being sprinkled over the skillet.

Then just add a liberal amount of your favorite seasoning blend. I’m using Tony Chachere’s here, but you can use just about any seasoning blend. I tend to use seasoning blends that already contain salt, but if yours doesn’t, just keep in mind that you’ll want to add some salt to help make the flavors in the skillet pot.

Finished sausage and vegetable skillet.

And that’s it! The skillet is done! The fat and seasoning from the sausage adds a ton of flavor and richness to the entire skillet, and then the added seasoning at the end adds a final layer of flavor. It’s simple, but SO GOOD.

Sausage and vegetable skillet in glass meal prep containers.

And now my lunches for the next few days are done! :)

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Roasted Radishes

Roasted radishes are a simple, elegant, and eye-catching side dish with a mild, slightly sweet flavor. Easy and delicious!

The post Roasted Radishes appeared first on Budget Bytes.

Radishes are one of the most stunning vegetables, IMHO, with their scarlet red exterior and snow-white flesh. But aside from a few thin slices on a taco or salad, I never really enjoyed radishes until I tried them roasted. Roasted radishes have a completely different flavor from fresh radishes, and they’re such a simple and elegant side dish. So if you’re looking for something new to serve with dinner, put roasted radishes on your list!

overhead view of roasted radishes on the baking sheet.

Radishes are in season in the spring, so let’s take full advantage of this gorgeous vegetable while they’re fresh and inexpensive!

What do Roasted Radishes Taste Like?

Unlike the spicy bite of fresh radishes, roasted radishes have a mild, slightly sweet, and fairly neutral flavor. Imagine a slightly sweeter potato, with a smooth, soft, and dense texture. Because their flavor is subtle, they make a great blank slate for any flavors you’d like to add in the way of spices or dressing after roasting.

How to Season Roasted Radishes

I kept the seasoning for this recipe super simple with just salt, pepper, and some garlic powder to add depth. I also garnished with parsley, although that’s not really needed for flavor. But there are so many other ways you can season your roasted radishes.

You can add different spices and herbs before roasting. Try rosemary, lemon, steak seasoning, dill, or Italian seasoning. You can also top your roasted radishes with a dressing after they’re roasted. Try a light drizle of Italian dressing, a simple vinaigrette, or Lemon Tahini Dressing.

What to Serve with Roasted Radishes?

Roasted vegetables of any kind are my favorite side dish to serve with dinner because they’re mostly hands-off and they’re so simple that you don’t even really need a recipe. Because roasted radishes are so neutral in flavor, they’ll pair will with just about any dinner (and they’ll add a nice pop of color to your plate).

You could serve them with a simple pan-seared chicken breast and a side salad, serve them alongside a burger instead of fries, or pair them with roasted meat, like Brown Sugar Roasted Pork Loin.

Overhead view of a bowl full of roasted radishes.
Overhead view of a bowl full of roasted radishes.

Roasted Radishes

Roasted radishes are a simple, elegant, and eye-catching side dish with a mild, slightly sweet flavor. Easy and delicious!
Course Dinner, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 84kcal
Author Beth – Budget Bytes

Ingredients

  • 2 lbs. radishes $3.38
  • 1.5 Tbsp olive oil $0.24
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp garlic powder $0.02
  • 1 Tbsp chopped parsley (optional garnish) $0.05

Instructions

  • Preheat the oven to 400ºF. Trim the stems or any extra long roots from the radishes. Rinse the radishes well in a colander.
  • Slice the radishes in half and place them on a large baking sheet (line the baking sheet with parchment paper for easy cleanup, if desired).
  • Drizzle the olive oil over the radishes, then add the salt, pepper, and garlic powder. Toss the radishes until they're coated in oil and seasoning.
  • Transfer the seasoned radishes to the oven and roast for about 40 minutes, or until they're golden brown and tender, stirring once halfway through. Total roasting time will depend on the size of your radishes.
  • Taste the radishes and adjust the salt or other seasonings to your liking. Top with fresh chopped parsley for garnish, if desired.

Nutrition

Serving: 0.75cup | Calories: 84kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Sodium: 380mg | Fiber: 4g
close up side view of a bowl of roasted radishes.

How to Make Roasted Radishes – Step by Step Photos

Trimmed radishes in a colander.

Preheat the oven to 400ºF. While the oven is heating, prepare 2 lbs. radishes. Trim the stems and any extra long roots (if desired, they can be eaten). Wash the radishes well, removing any dirt or debris.

oil being drizzled over the radishes on a baking sheet.

Slice the radishes in half, then place them on a large baking sheet (line with parchment for easy cleanup, if desired). Drizzle 1.5 Tbsp olive oil over the radishes.

seasoned radishes on the baking sheet.

Season the radishes with ½ tsp salt, ¼ tsp freshly cracked pepper, and ¼ tsp garlic powder. Toss the radishes until they are coated in oil and seasoning.

roasted radishes on the sheet pan.

Roast the radishes in the preheated 400ºF oven for about 40 minutes, or until golden brown and tender, stirring once halfway through. The side of the radish facing down will have the most browning. Compare this photo (before stirring) to the one below (after one last stir).

Roasted radishes garnished with chopped parsley.

Give the radishes a taste and adjust the salt or other seasonings to your liking. Sprinkle chopped parsley over top for garnish, if desired.

overhead view of a bowl full of roasted radishes.

Love Roasted Vegetables? Try These Recipes:

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Vegetable Fried Rice

Vegetable Fried Rice is a fast, easy, delicious, and budget-friendly meal that you can whip up with ingredients on hand at any time!

The post Vegetable Fried Rice appeared first on Budget Bytes.

Fried rice is a take-out classic because it’s fast, easy, filling, delicious, and inexpensive, which is everything I want from a meal made at home, too! I love making vegetable fried rice at home because it’s an easy way to use up odds and ends in my fridge, it’s always satisfying, and it’s FAST. Plus, I can always add some meat or seafood if I’m feeling it!

Originally posted 6/2/2010, updated 3/30/2022.

Overhead view of a black plate full of vegetable fried rice on a yellow background

What is Fried Rice?

Fried rice is a Chinese dish made with cooked rice that is then stir-fried in a wok with other ingredients, like meat, seafood, vegetables, and eggs, and then seasoned with a savory sauce. It’s extremely flexible and budget-friendly, which is why we love this dish! The recipe below is an American adaptation, using a skillet instead of a wok and ingredients that are easily sourced in most American grocery stores. If you’d like to try an authentic Chinese Fried Rice recipe, be sure to check out Chinese Fried Rice from Rasa Malaysia, Egg Fried Rice from Red House Spice, or Classic Chicken Fried Rice from The Woks of Life.

Use Leftover Rice for Best Results

To avoid clumpy or gummy fried rice, use rice that has been previously cooked and completely cooled, preferably overnight. The slightly drier, less starchy rice is perfect for stir-frying because it can absorb moisture from the sauce and vegetables without becoming overly sticky. If you don’t have leftover rice from the day before, simply cook some rice, spread it out thin on a baking sheet or wide baking dish for faster cooling, then refrigerate until completely cool before using in the stir fry. 

Do I Need a Wok?

Woks are wonderful for stir fry because the large surface area makes it possible to add a lot of ingredients without overcrowding. While using a frying pan doesn’t work quite as well, we can make up for the crowding issue by cooking the ingredients separately, then combining them at the very end. 

What Else Can I Add to Vegetable Stir Fry?

Here’s my favorite part. A simple Vegetable Stiry is a blank slate for all sorts of add ins, whether it’s more vegetables, a meat or seafood, a different sauce, or even a crunchy topping! Here are some other fun add-ins for your stir fry:

  • Other vegetables like beansprouts, mushrooms, green beans, corn, broccoli, red chiles, or kimchi
  • Meat or seafood like chicken, beef, shrimp, pork, or sausage
  • Other sauces like oyster sauce, sriracha, or chili crisp
  • Crunchy toppers like cashews, peanuts, sesame seeds, crushed ramen noodles

Overhead view of fried rice in a skillet with a wooden spoon.

Overhead view of a plate full of vegetable fried rice on a yellow background.

Vegetable Fried Rice

Vegetable Fried Rice is a fast, easy, delicious, and budget-friendly meal that you can whip up with ingredients on hand at any time!
Course Dinner, Lunch
Cuisine American, Chinese
Total Cost $4.50 recipe / $1.13 serving
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 about 1.25 cups each
Calories 336kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cloves garlic, minced $0.16
  • 1 tsp grated fresh ginger $0.10
  • 1 carrot, diced $0.16
  • 1 red bell pepper, diced $1.50
  • 4 green onions, sliced $0.40
  • 1 cup frozen peas $0.50
  • 3 Tbsp cooking oil, divided $0.12
  • 3 cups cooked and cooled rice $0.62
  • 3 Tbsp soy sauce $0.18
  • 1 Tbsp toasted sesame oil $0.30

Instructions

  • Prepare the vegetables before hand so they're ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.
  • Lightly whisk the eggs in a small bowl. Heat a large skillet over medium. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate.
  • There should be a good amount of oil left in the skillet. Turn the heat up to medium-high. Add the diced carrots and stir and cook for about two minutes. Next add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.
  • Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the garlic, ginger, and cooked and cooled rice to the skillet. Stir and cook for about 2 minutes, or until the rice is heated through.
  • Pour the soy sauce and toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.
  • Add the eggs and vegetables back to the skillet with the rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

Nutrition

Serving: 1.25cups | Calories: 336kcal | Carbohydrates: 44g | Protein: 7g | Fat: 15g | Sodium: 771mg | Fiber: 4g

side view of a plate full of fried rice with chop sticks on the side.

How to Make Fried Rice – Step By Step Photos

Chopped vegetables on a cutting board

Prep the vegetables before you begin cooking because once you start, it will go fast! Mince two cloves of garlic and mince or grate about 1 tsp fresh ginger. Peel and dice one large carrot and one red bell pepper. Slice four green onions, separating the tender green top half from the firm lower half, and measure out one cup of frozen peas.

Scrambled eggs in a skillet

Lightly whisk two large eggs. Heat a large skillet over medium heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the surface. Add the eggs to the skillet and gently scramble until cooked through. Remove the scrambled eggs to a clean bowl or plate.

Sautéed vegetables in the skillet

There should be quite a bit of oil left in the skillet after removing the eggs. Turn the heat up to medium-high. Add the diced carrot to the skillet and stir fry for about two minutes. Next, add the bell pepper and the firm white ends of the sliced green onion. Stir fry for about a minute more. Lastly, add the frozen peas and stir fry just until heated through. Remove the vegetables to a clean bowl or plate.

Stir fried rice in the skillet.

Add another tablespoon of cooking oil to the skillet and swirl to coat the surface again. Add the minced garlic, ginger, and three cups of cooked and cooled rice to the hot skillet. Stir and cook for 1-2 minutes. Don’t worry if the rice sticks a bit to the bottom. It will loosen after the sauce is added.

Stir fry sauce being poured over the rice.

Add 3 Tbsp soy sauce and 1 Tbsp toasted sesame oil to the rice. Fold the rice and sauce together until the rice is evenly coated in the sauce.

vegetables and eggs added back to the rice.

Add the vegetables and eggs back to the skillet. Turn the heat off and stir to combine, allowing the residual heat to reheat everything through.

Finished vegetable fried rice in the skillet.

Top with the sliced green ends of the green onions and you’re done! Give it a taste and add extra soy sauce or sesame oil to fit your taste buds.

finished vegetable fried rice in a skillet against a yellow background.

What do you like to put in your fried rice?

You Might Also Like:

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Herby Potato Salad

This Herby Potato Salad has tender baby potatoes, a bright and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs.

The post Herby Potato Salad appeared first on Budget Bytes.

I don’t know about you, but I could eat potato salad every day of my life and not get sick of it. But it might be nice to have different flavors of that potato salad from time to time, and this Herby Potato Salad is the perfect light and fresh potato salad option for spring. It has tender baby potatoes, a light and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs. Simple, fresh, and sunny!

overhead view of an oval platter full of herby potato salad.

What Type of Potatoes to Use

Baby potatoes are my first choice for this potato salad because they’re bite-sized, the skin is tender, and they hold their shape well in the salad. BUT they can be pricey compared to most potatoes, so you can use another waxy variety, like Yukon Gold or red potatoes, instead. If you’re using a larger potato, simply cut them into one-inch cubes.

Can I Use Different Herbs?

Yes! The great thing about this recipe is that you can swap out whatever fresh herbs you have access to. I used parsley, green onion, and basil, but you could use any of the following herbs as well:

  • Cilantro
  • Dill
  • Tarragon
  • Chives
  • Thyme
  • Oregano

Do You Serve Herby Potato Salad Warm or Cold?

Either way! I think warm might be my favorite, but I’m not going to turn down this tangy potato salad the next day when it’s chilled! After some time in the refrigerator, the dressing soaks into the potatoes a bit more and adds even more flavor.

What to Serve with Herby Potato Salad

This simple potato salad would go great with any type of roasted or grilled meat, like Baked Chicken Drumsticks or Herb Roasted Pork Tenderloin, or as a side to a light burger, like Mediterranean Turkey Burgers. This salad would also be really awesome as part of a vegetarian platter when paired with Mediterranean Coleslaw and Hummus.

side view of a platter full of herby potato salad.
side view of a platter full of herby potato salad.

Herby Potato Salad

This Herby Potato Salad has tender baby potatoes, a bright and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $4.50 recipe / $1.13 serving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 258kcal
Author Beth – Budget Bytes

Ingredients

Lemon Dijon Vinaigrette

  • 1/4 cup olive oil $0.64
  • 2 Tbsp lemon juice $0.08
  • 1 Tbsp red wine vinegar $0.10
  • 2 tsp Dijon mustard $0.12
  • 1 clove garlic, minced $0.08
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 1.5 lbs. baby potatoes $2.99
  • 1 tsp salt (to salt water for boiling) $0.05
  • 2 Tbsp chopped fresh parsley $0.01
  • 2 Tbsp chopped fresh basil $0.20
  • 1 green onion, chopped $0.10

Instructions

  • Make the vinaigrette first. Combine the olive oil, lemon juice, red wine vinegar, Dijon, garlic, salt, and pepper in a bowl. Whisk the ingredients together until smooth, then set the dressing aside.
  • Wash the potatoes and slice them in half (or into 1-inch pieces).
  • Place the potatoes in a pot, cover with water, and add 1 tsp salt. Bring the pot of water to a boil over medium-high heat. Boil the potatoes until tender (8-10 minutes).
  • Drain the potatoes in a colander and let them cool until they are still warm bu no longer steaming.
  • While the potatoes are cooling, chop the parsley, basil, and green onion.
  • Place the drained and slightly cooled potatoes in a bowl. Pour the vinaigrette over top and stir to coat. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the dressing.
  • Finally, add the chopped herbs and stir to combine. Taste and adjust the salt and pepper to your liking. Serve warm or refrigerate until ready to serve.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Sodium: 767mg | Fiber: 4g

How to Make Herby Potato Salad – Step by Step Photos

lemon dijon vinaigrette ingredients in a bowl

Prepare the vinaigrette first. Add ¼ cup olive oil, 2 Tbsp lemon juice, 1 Tbsp red wine vinegar, 2 tsp Dijon mustard, 1 clove garlic (minced), ¼ tsp salt, and ¼ tsp freshly cracked pepper in a bowl.

Whisked lemon Dijon vinaigrette in a bowl.

Whisk the ingredients together until smooth, then set the dressing aside.

baby potatoes sliced in half on a cutting board.

Wash and slice 1.5 lbs. baby potatoes in half. If using a different variety of potatoes, cut them into 1-inch cubes.

Salt being sprinkled into a pot with potatoes and water.

Add the potatoes to a pot, cover with water, then add 1 tsp salt to the water. Bring the pot of water up to a boil over medium-high heat. Boil the potatoes until fork tender (about 8-10 minutes, depending on the size), then drain in a colander.

Boiled potatoes draining in a colander.

Allow the potatoes to cool until warm, but no longer steaming.

Chopped herbs on a cutting board.

While the potatoes are cooling, chop about 2 Tbsp each of your fresh herbs (this is flexible, you can use more or less to your liking).

Dressing being poured over the potatoes in a bowl.

Transfer the drained and slightly cooled potatoes to a bowl and pour the dressing over top. Stir until the potatoes are coated. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the vinaigrette.

Herbs added to the potato salad in the bowl.

Add the chopped herbs to the potato salad and stir to combine. Give it a taste and adjust the salt or pepper if needed.

Overhead view of a platter full of potato salad with a fancy serving spoon.

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Tomato Basil Chicken

A garlicky marinade and tangy tomato pan sauce make this Tomato Basil Chicken an easy and flavorful option for dinner.

The post Tomato Basil Chicken appeared first on Budget Bytes.

Last summer I made this Tomato Basil Vinaigrette and I’ve been dying to turn it into a pan sauce for chicken ever since. Well, I finally did it and the result was just as easy and delicious as expected! The garlicky marinade and tangy tomato pan sauce make this simple chicken extra flavorful! Quick, easy, delicious, and perfect for busy weeknights. :)

A sliced tomato basil chicken breast on a plate with garlic bread and a salad

Can I Use Fresh Basil?

Sure! I used dried because it’s a bit more budget-friendly, but if you have access to fresh basil it will definitely take this dish over the top. I’d probably use about a tablespoon chopped in the marinade and then another teaspoon added into the pan sauce. You can also sprinkle some fresh basil over the finished dish.

What Else Can I Add?

This is my favorite part of every recipe. I love sharing ideas for other things you can add to the dish to make it extra special, if you want. Here are some modifications to take this tomato basil chicken over the top:

  • Make it creamy: stir a splash of heavy cream or a couple tablespoons of cream cheese into the sauce.
  • Add grape tomatoes: after removing the chicken from the pan, add halved grape tomatoes and sauté until softened before adding the ingredients for the pan sauce.
  • Add bacon: cook some bacon in the pan before the chicken, then crumble it over the finished dish.
  • Make it cheesy: top each piece of chicken with a slice of fresh mozzarella. Place a lid on the skillet to melt the mozzarella.

What to Serve with Tomato Basil Chicken

I like to keep things easy, so I paired my chicken with a simple side salad and some homemade garlic bread. It would also go great with something like Cucumber Tomato Salad, Lemon Parsley Pasta, or Pesto Cheese Toast.

Side view of tomato basil chicken in the skillet
Garnished with chopped parsley for color.
Side view of tomato basil chicken in the skillet

Tomato Basil Chicken

A garlicky marinade and tangy tomato pan sauce make this Tomato Basil Chicken an easy and flavorful option for dinner.
Course Dinner, Main Course
Cuisine American
Total Cost $7.76 recipe / $1.94 serving
Prep Time 10 minutes
Cook Time 20 minutes
Marinate Time 30 minutes
Total Time 1 hour
Servings 4
Calories 303kcal
Author Beth – Budget Bytes

Ingredients

  • 1/4 cup olive oil $0.64
  • 2 Tbsp red wine vinegar $0.20
  • 4 cloves garlic, minced $0.32
  • 1 tsp dried basil, divided $0.10
  • 1/4 tsp salt $0.02
  • 1/8 tsp freshly cracked black pepper $0.02
  • 1.3 lbs. boneless, skinless chicken breast $6.24
  • 1/2 cup chicken broth $0.07
  • 2 Tbsp tomato paste $0.14
  • 1/4 tsp sugar $0.01

Instructions

  • In a small bowl, combine the olive oil, red wine vinegar, minced garlic, ½ tsp dried basil, salt, and pepper.
  • Use a sharp knife to fillet the chicken breasts into two thinner pieces each.
  • Place the chicken breast pieces in a shallow dish and pour the marinade over top. Flip the chicken a couple of times to make sure all surfaces are coated. Marinate the chicken for 30 minutes, or up to one day (refrigerated), flipping once or twice throughout.
  • Heat a large skillet over medium. Once the pan is hot, transfer the chicken pieces to the skillet. There should be enough oil from the marinade to prevent sticking. Cook the chicken for about five minutes on each side, or until golden brown and cooked through, then remove it to a clean plate.
  • Add the tomato paste, chicken broth, the remaining ½ tsp dried basil, and sugar to the skillet. Use a whisk to combine the ingredients and dissolve any browned bits off the bottom of the skillet.
  • Let the sauce simmer over medium-low heat for about five minutes, or until slightly thickened. Return the chicken to the skillet and spoon the sauce over top. Serve and enjoy.

Nutrition

Serving: 1piece | Calories: 303kcal | Carbohydrates: 3g | Protein: 32g | Fat: 17g | Sodium: 489mg | Fiber: 1g
A fork lifting a sliced piece of tomato basil chicken off the plate

How to Make Tomato Basil Chicken – Step by Step Photos

Chicken marinade in a bowl with a whisk

Make the marinade first. In a small bowl, combine ¼ cup olive oil, 2 Tbsp red wine vinegar, 4 cloves of minced garlic, ½ tsp dried basil, ¼ tsp salt, and ⅛ tsp freshly cracked pepper.

Filleted chicken breasts on a cutting board

Use a sharp knife to fillet two boneless, skinless chicken breasts into two thinner pieces each.

Marinating chicken in a shallow dish

Place the chicken pieces in a shallow dish and pour the marinade over top. Flip the chicken a couple of times to make sure it’s all coated. Marinate the chicken for 30 minutes, or up to one day (refrigerated).

Cooked chicken in the skillet

Heat a large skillet over medium. Once hot, transfer the chicken to the skillet and cook for about five minutes on each side, or until browned and cooked through. Transfer the cooked chicken to a clean plate.

Pan sauce ingredients being added to the skillet.

Add ½ cup chicken broth, 2 Tbsp tomato paste, the remaining 1/2 tsp dried basil, and ¼ tsp sugar to the skillet. Use a whisk to combine the ingredients and dissolve any browned bits off the bottom of the skillet.

Finished pan sauce with a whisk

Simmer the sauce over medium for about five minutes or until it has slightly thickened.

Chicken returned to the skillet and coated in sauce.

Return the chicken to the skillet and spoon the sauce over top.

Side view of sliced chicken on a plate with garlic bread and salad.

I garnished with a bit of chopped parsley just for some color, but you don’t need it for flavor. If you have fresh basil to use as garnish, that would definitely add both color AND flavor!

Tomato basil chicken in the skillet

The post Tomato Basil Chicken appeared first on Budget Bytes.

Easy Vegetable Stir Fry

Vegetable stir fry is a quick and easy option for dinner, plus it’s super flexible and a great way to use up leftovers from your fridge!

The post Easy Vegetable Stir Fry appeared first on Budget Bytes.

We love a good “catch-all” recipe here at Budget Bytes, and a simple vegetable stir fry is the perfect example of that. Whether you’re using up leftover vegetables from your freezer or using a bag of frozen stir fry veggies, a quick and easy vegetable stir fry is an easy solution for dinner. In addition to the very simple version below, I’ve got plenty of ideas for add-ins and flavor modifications in case you want to switch it up!

Vegetable stir fry in a skillet against a blue background

What Vegetables are Good for Stir Fry?

It’s important to get a variety of colors and textures when you make a vegetable stir fry. I chose to use onions, mushrooms, red bell pepper, broccoli, and carrots to provide that variety, but here are some other vegetables that are great in stir fry:

  • Green beans
  • Zucchini
  • Eggplant
  • Baby corn
  • Water Chestnuts
  • Bean sprouts
  • Cabbage
  • Green onion
  • Sweet peas
  • Spinach

Other Stir Fry Add-ins

In addition to vegetables, you can add all sorts of other ingredients, like:

  • Chicken, beef, or pork
  • Shrimp
  • Tofu
  • Noodles
  • Scrambled egg
  • Peanuts or cashews

Customize the Sauce

I’ve included a very basic brown stir fry sauce below, but there are so many options for customizing the sauce to fit your taste buds. Here are some options:

  • Make it spicy: add a tablespoon or so of sriracha, chili garlic sauce, or gochujang
  • Make it extra rich: stir in a couple tablespoons of oyster sauce
  • Make it sweet and tangy: stir in a couple tablespoons of hoisin sauce
  • Give it a tropical twist: use pineapple juice instead of water (add a little less brown sugar)

The Trick to Good Stir Fry at Home

There are two important tips for making stir fry at home:

1) Use a big wok or skillet and high heat. If your pan is too small there won’t be enough surface area for the steam to evaporate and the vegetables will get soupy. Likewise, if the heat isn’t high enough the steam will not evaporate fast enough and the vegetables will also get soupy.

2) Don’t overcook the vegetables. You want the vegetables to just be tender-crisp and vibrantly colored. You can always cook them a little longer once the sauce is added at the end, but if you cook them too long in the first steps you’ll end up with limp vegetables that are drab color.

Two bowls with vegetable stir fry and rice
close up of stir fry vegetables from above.

Easy Vegetable Stir Fry

Vegetable stir fry is a quick and easy option for dinner, plus it's super flexible and a great way to use up leftovers from your fridge!
Course Dinner, Main Course
Cuisine Asian
Total Cost $9.06 recipe / $2.27 serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 1.5 cups each
Calories 209kcal
Author Beth – Budget Bytes

Ingredients

Stir Fry Sauce

  • 1/4 cup soy sauce $0.24
  • 1/4 cup water $0.00
  • 2 Tbsp brown sugar $0.08
  • 1 tsp toasted sesame oil $0.10
  • 2 cloves garlic, minced $0.16
  • 1 tsp grated fresh ginger $0.10
  • 1 Tbsp cornstarch $0.03

Vegetables*

  • 3/4 lb. broccoli $1.34
  • 2 carrots $0.33
  • 8 oz. mushrooms $1.69
  • 8 oz. sugar snap peas $2.99
  • 1 small onion $0.28
  • 1 red bell pepper $1.50
  • 2 Tbsp cooking oil $0.16
  • 1 tsp sesame seeds $0.06

Instructions

  • Make the stir fry sauce first. Combine the soy sauce, water, brown sugar, sesame oil, garlic, ginger, and cornstarch in a small bowl. Set the sauce aside.
  • Chop the vegetables into similar-sized pieces. It's up to you whether you slice, dice, or cut into any other shape you prefer.
  • Add the cooking oil to a very large skillet or wok. Heat over medium-high. When the pan and oil are very hot (but not smoking), add the hardest vegetables first: carrots and broccoli. Cook and stir for about a minute, or just until the broccoli begins to turn bright green.
  • Next, add the mushrooms and sugar snap peas. Continue to cook and stir for a minute or two more, or just until the mushrooms begin to soften.
  • Finally, add the softest vegetables, bell pepper and onion. Continue to cook and stir just until the onion begins to soften.
  • Give the stir fry sauce another brief stir, then pour it over the vegetables. Continue to cook and stir until the sauce begins to simmer, at which point it will thicken and turn glossy. Remove the vegetables from the heat, or continue to cook until they are to your desired doneness.
  • Top the stir fry with sesame seeds and serve!

Notes

*You can use any mix of vegetables you like. You’ll need about 8 cups once chopped.

Nutrition

Serving: 1.5cups | Calories: 209kcal | Carbohydrates: 27g | Protein: 8g | Fat: 9g | Sodium: 869mg | Fiber: 6g
close up of stir fry vegetables from above.

How to Make Vegetable Stir Fry – Step by Step Photos

stir fry sauce being whisked in a white bowl

Make the stir fry sauce first so the flavors have a little time to blend and the sauce is ready to go when you need it. Vegetable stir fry is a fast process, so you’ve got to be ready! Combine 1/4 cup soy sauce, 1/4 cup water, 2 Tbsp brown sugar, 2 cloves minced garlic, 1 tsp grated fresh ginger, 1 tsp toasted sesame oil, and 1 Tbsp cornstarch in a bowl. Whisk until combined, then set aside.

Whole vegetables on a cutting board.

For my stir fry mix, I used 1 small yellow onion, ½ lb. broccoli, 2 carrots, 8oz. mushrooms, and 8oz. sugar snap peas. You can use any mix of vegetables you’d like, just try to get a good variety of colors and textures. You’ll want about 8 cups once chopped.

Chopped vegetables on the cutting board

Chop the vegetables into similar sized pieces. Since carrots take so long to soften, it was okay to cut them much smaller than the rest.

Sautéed broccoli and carrots in the skillet first.

Add 2 Tbsp cooking oil to a very large skillet or wok. Heat over medium-high until the pan is very hot. Once hot, add the hardest vegetables first (or the vegetables that take the longest to soften), in this case, it was carrots and broccoli. Stir briskly for about one minute, or just until you start to see the color of the broccoli turn bright green. They will continue to cook as you add more vegetables.

Mushrooms and peas added to the skillet.

Next, add the vegetables that soften semi-quickly, in this case, the mushrooms and sugar snap peas. Again, stir briskly and cook only for about 1-2 minutes, or just until you see the mushrooms begin to soften. They will continue to cook further as you add more vegetables.

peppers and onions added to the skillet.

Lastly, add your softest vegetables, in this case, the onion and bell pepper. Stir and cook just for one minute more, or just until the onions begin to soften. They will continue to cook and soften after you add the sauce.

stir fry sauce being poured over the vegetables in the skillet.

Give the stir fry sauce a quick stir to recombine, then pour the sauce over the vegetables in the skillet. Stir and cook until the sauce begins to simmer, at which point it will thicken and turn glossy. Remove the skillet from the heat, or continue to cook until the vegetables are cooked to your liking.

Finished stir fry in the skillet

Top the stir fry with sesame seeds and enjoy!

Vegetable stir fry in the skillet against a blue background.

Try These Other Stir Fry Recipes:

The post Easy Vegetable Stir Fry appeared first on Budget Bytes.

Flourless Peanut Butter Cookies

These dairy-free flourless peanut butter cookies are soft, rich, and have the perfect salty-sweet balance.

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Flourless AND dairy-free peanut butter cookies, I should say. These cookies are a great option for my gluten-free and dairy-free friends, but I love them just because they’re just so incredibly easy. These peanut butter cookies are rich, soft, and perfectly salty-sweet. And because they’re so easy to make (no mixer required), I bet they’d be a fun weekend project to make with the kids!

Overhead view of peanut butter cookies scattered on a surface.

What’s in Flourless Peanut Butter Cookies?

Flourless peanut butter cookies have been around for a while and the concept is simple: peanut butter + egg + sugar bakes into a tasty, sweet, and soft cookie. Most flourless peanut butter cookies use peanut butter-like JIF or Peter Pan, which has a fairly solid texture at room temperature. I prefer natural peanut butter, which is a little runnier, so I had to adjust the formula a bit to help the cookies keep their shape.

To account for the softer, almost liquid-like, texture of natural peanut butter, I substituted some of the regular sugar in the cookie for powdered sugar. Powdered sugar has an incredible thickening property that worked perfectly for helping these cookies hold their shape despite the soft peanut butter.

a peanut butter cookie broken in half facing the camera close up.

Can I Use Other Nut and Seed Butters?

While I haven’t tried other nut butters in this recipe, I would expect them to work so long as they have a similar texture to the natural peanut butter used here. Almond butter sounds great, as does sunflower butter. I bet tahini might even be interesting! Just keep in mind that if your nut butter has added sugar, you may want to reduce the sugar in the recipe below.

You may also need to adjust the amount of powdered sugar depending on the viscosity of your nut butter to make sure the dough has the correct texture.

What Else Can I Add?

These peanut butter cookies would be so fun to add some mix-ins or toppings! I originally planned to drizzle a little melted chocolate over my cookies (after they’re cooled), but realized too late that I was out. You could also mix in some chocolate chips, nuts, or crushed pretzels into the dough.

A stack of peanut butter cookies with a few scattered around.
flourless peanut butter cookies scattered on a surface

Flourless Peanut Butter Cookies

These dairy-free flourless peanut butter cookies are soft, rich, and have the perfect salty-sweet balance. 
Course Dessert, Snack
Cuisine American
Total Cost $1.65 recipe / $0.14 each
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 cookies
Calories 207kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup natural peanut butter $1.10
  • 3/4 cup granulated sugar $0.12
  • 2/3 cup powdered sugar $0.05
  • 1 large egg $0.23
  • 1/2 tsp vanilla extract $0.14
  • 1/2 tsp baking powder $0.01

Instructions

  • Preheat the oven to 350ºF. Add all of the ingredients to a bowl and stir until it forms a cohesive dough. It should be firm enough to pull away from the sides of the bowl. If the dough is still too soft, add a tablespoon or two more of powdered sugar to further firm up the dough.
  • Divide the cookie dough into twelve pieces. Roll each piece into a ball then flatten it slightly. Place the cookies on a parchment-lined baking sheet and then use a fork to create a corss hatch pattern on the top of the cookie.
  • Bake the cookies for 12 minutes in the preheated oven. After baking, allow them to cool for about five minutes on the baking sheet, or until they're firm enough to lift with a spatula.
  • Transfer the cookies to a wire rack to cool completely, then serve and enjoy.

Nutrition

Serving: 1cookie | Calories: 207kcal | Carbohydrates: 23g | Protein: 6g | Fat: 11g | Sodium: 123mg | Fiber: 1g
flourless peanut butter cookies lined up on a baking sheet.

How to Make Flourless Peanut Butter Cookies – Step by Step Photos

peanut butter cookie ingredients in a bowl, unmixed.

Preheat the oven to 350ºF. Add one cup natural peanut butter, ¾ cup granulated sugar, ⅔ cup powdered sugar, 1 large egg, ½ teaspoon vanilla extract, and ½ teaspoon baking powder to a bowl. The dough will be easier to mix together if the peanut butter is not chilled.

peanut butter cookie dough mixed in the bowl.

Mix these ingredients together until they form a cohesive dough that is firm enough to pull away from the sides of the bowl.

a fork pressing into unbaked shaped cookies

Divide the dough into twelve pieces, roll each one into a ball, then flatten slightly. Use a fork to make a cross hatch pattern in the top of each cookie.

unbaked peanut butter cookies on a baking sheet

I like to bake the cookies on a parchment-lined baking sheet to make cleanup super fast and easy. Make sure to space the cookies a couple of inches apart, as they will grow a bit as they bake!

Baked peanut butter cookies on the baking sheet

Bake the cookies in a preheated 350ºF oven for 12 minutes. Let the baked cookies cool on the baking sheet for about 5 minutes so they can firm up before using a spatula to transfer to a wire rack (they’ll be super soft when hot).

A stack of peanut butter cookies with a few scattered around.

After allowing the cookies to cool completely, store in an air-tight container at room temperature for about a week, or they can be frozen for a few months!

Try These Other Cookie Recipes:

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15-Minute Vegetable Curry

Creamy coconut milk, flavorful vegetable broth, and curry powder come together to create a simple yet delicious vegetable curry.

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I’ve been very into really simple quick-fix meals lately. You know, those meals that you can literally throw together in minutes with just a handful of ingredients and no chopping. The Coconut Curry Ramen that I made a couple of months ago ended up being so incredibly good, that I decided to make something similar, sans ramen, for those who don’t like to eat instant ramen. This super quick, 15-Minute Vegetable Curry is as basic as it gets, but it’s still full of creamy, satisfying flavor!

vegetable curry in a pot

What is Vegetable Curry?

Curry can take on many forms depending on what part of the world you’re in, but it’s important to note that this quick-fix recipe is not in any way a traditional vegetable curry. It’s a simple combination of vegetables, a coconut-based broth, and store-bought curry powder. This is the type of convenience food that you can make in a college dorm, RV, hotel room, or any time or place that your cooking resources are limited. It’s fast, convenient, and satisfying, but nothing more. A true vegetable curry has fresh aromatics, spices that are bloomed in oil, and several other layers of flavor.

If you’re interested in trying an authentic vegetable curry recipe, Tea for Two has an excellent round-up of Indian and Pakistani Curry Recipes, as well as more information on the different types of curries from that region. Or, if you’re looking for a Thai Vegetable Curry, check out this Vegan Red Curry from Hot Thai Kitchen.

What Type of Curry Powder to Use

I used a mild yellow curry powder for this recipe, but you could also use hot curry powder if you like things spicy. Curry powder can vary from brand to brand, so it’s important to experiment and find one that you like. Some brands that I’ve enjoyed in the past are Sharwood’s, Spice Island, and Simply Organic. But if you have an Indian market in your metro area, that’s going to be your best bet. Their spice selection is likely to be the freshest and most affordable. If you want to try making your own curry seasoning, check out this recipe for homemade curry powder from Spice it Upp.

What Else Can I Add?

My aim for this recipe was to make it as simple as possible, but if you have some of these ingredients, they’d also be great thrown into the mix:

  • Chickpeas
  • Cubed tofu
  • Spinach
  • Cashews
  • Green onion
  • Sweet potato (simmer until tender)
  • Cauliflower
  • Shrimp
  • Cilantro

How to Serve Quick Vegetable Curry

This recipe is kind of a soup, so you’ll probably want some sort of bread or starch to soak up all that delicious coconut broth. I like the idea of serving a scoop of rice on top, but you could also do some naan or your favorite flatbread for dipping.

A bowl of vegetable curry topped with a scoop of rice
Overhead view of a pot full of 15-Minute Vegetable Curry

15-Minute Vegetable Curry

Creamy coconut milk, flavorful vegetable broth, and curry powder come together to create a simple yet delicious vegetable curry.
Course Dinner, Lunch, Soup
Cuisine American, Indian
Total Cost $5.93 recipe / $1.48 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 1.5 cups each
Calories 97kcal
Author Beth – Budget Bytes

Ingredients

  • 24 oz. frozen mixed vegetables* $3.18
  • 2 cups vegetable broth $0.26
  • 1 13.5oz. can coconut milk $2.09
  • 1 Tbsp curry powder $0.30
  • 1/2 tsp dried ground ginger $0.05
  • salt and pepper to taste $0.05

Instructions

  • Add the frozen vegetables and broth to a soup pot (it's okay if the broth does not fully cover the vegetables). Place a lid on top and turn the heat on to high. Bring the broth up to a boil.
  • Give the vegetables a good stir, turn the heat down to low, then add the coconut milk, curry powder, and ginger. Stir to combine, then let simmer for just a few more minutes.
  • Taste the broth and add salt and pepper to your liking.
  • Serve hot with bread or rice.

Notes

* You can use any type of frozen mixed vegetables, but I find that stir fry style mixes tend to work best.

Nutrition

Serving: 1.5cups | Calories: 97kcal | Carbohydrates: 20g | Protein: 5g | Fat: 1g | Sodium: 448mg | Fiber: 6g

How to Make 15-Minute Vegetable Curry – Step by Step Photos

a bag of frozen vegetables

This recipe starts with frozen vegetables, which I love because you don’t have to worry about them going bad, they’re already chopped, and it’s easy to get a variety without having to buy a lot of individual vegetables. You can use any type of frozen vegetable mix you’d like for this recipe, although stir fry-style mixes tend to work best. You’ll need 1.5 lbs., which is two of these 12oz. bags.

broth being poured into a pot with frozen vegetables

Add the frozen vegetables to a soup pot with 2 cups vegetable broth. Don’t worry if the broth does not fully cover the vegetables. Place a lid on the pot, turn the heat onto high, and bring the broth up to a boil.

Coconut milk being poured into the pot with broth and vegetables

Once the pot is boiling, turn the heat down to low and add in one 13.5oz. can of coconut milk. Stir to combine.

Curry powder and ginger added to the pot

Also add 1 Tbsp curry powder and ½ teaspoon ground ginger. Let simmer for just a few minutes more.

Finished vegetable curry with salt and pepper added

After a few minutes over low heat the curry powder will have turned the broth a vibrant yellow color and infused the pot with flavor. Give the broth a taste and add salt and pepper to your liking (you may not need salt if your broth contains a lot).

A bowl of curry vegetables with rice on top

Serve hot with bread or rice to soak up all that delicious broth!

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Easy Egg Salad

This quick and easy egg salad is perfect for busy days or whenever you need a fast, inexpensive, delicious, and filling meal!

The post Easy Egg Salad appeared first on Budget Bytes.

Grocery prices keep going up and with supply chain issues keeping us on our toes, eggs have once again become a staple in my diet. They’re inexpensive, versatile, and don’t go bad too quickly. And it just doesn’t get any easier than a simple egg salad. So if you’re short on time, want something filling, cheap, and quick, make some egg salad! This is my super easy and delish version, but I’ve got lots of ideas for variations below, too!

Egg salad on a slice of bread with lettuce and ingredients on the sides

Keep it Simple

When I was looking around at different egg salad recipes on the internet, they all seemed to be a little too complicated for my busy life. Almost all of them included fresh herbs, one single rib of celery, or other things that I don’t usually keep on hand. So I made my egg salad as simple and delicious as possible. Just a few simple ingredients that you can keep in your fridge, and nothing fancy. But if you want something fancy, I’ve got ideas for that, too. ;)

What Else Can You Add to Egg Salad?

Alright, here’s where you can have some fun, if you happen to have some of these ingredients on hand. Try adding some of these to your egg salad to take it up a notch:

  • Hot sauce (sriracha, Tabasco, gochujang, chili garlic sauce, etc.)
  • Green onion
  • Crumbled bacon
  • Kimchi (finely chopped)
  • Avocado (in place of the mayo)
  • Everything bagel seasoning
  • Pickled red onions
  • Capers
  • Jalapeños (fresh or pickled)
  • Fresh herbs (dill, parsley, scallions)

How to Serve Egg Salad

Everyone knows about the classic egg salad sandwich (on toast or a croissant with lettuce), but you can also serve egg salad with crackers for scooping, you can serve it in lettuce cups, or even in an avocado half! You could also serve it up wrap style in a tortilla with lettuce, or as a salad topper over a bed of greens.

How Long Does Egg Salad Last?

I purposely made this a small batch recipe so you don’t have to worry about leftovers, but if you choose to make a larger batch, the leftovers should stay good in the refrigerator for about 4-5 days.

The recipe below scales up very easily. Simply adjust the number of servings in the recipe box and the ingredients will auto adjust for you.

An egg salad sandwich cut in half facing the camera
Egg salad sandwich cut in half and stacked

Easy Egg Salad

This quick and easy egg salad is perfect for busy days or whenever you need a fast, inexpensive, delicious, and filling meal!
Course Lunch
Cuisine American
Total Cost $1.34 recipe / $0.67 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 about ¾ cup each
Calories 295kcal
Author Beth – Budget Bytes

Ingredients

  • 4 large eggs $0.93
  • 3 Tbsp mayonnaise $0.22
  • 1 Tbsp dill relish $0.08
  • 1 tsp Dijon mustard $0.06
  • 1/4 tsp lemon juice $0.01
  • 1/8 tsp salt $0.02
  • 1/8 tsp pepper $0.01

Instructions

  • Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the water up to a full boil. Once it reaches a boil, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
  • After 12 minutes in the hot water, transfer the eggs to an ice bath or run under cold water until cool. Peel the eggs then chop them into ½-inch pieces.
  • Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir.
  • Taste the egg salad and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 0.75cups | Calories: 295kcal | Carbohydrates: 3g | Protein: 13g | Fat: 25g | Sodium: 531mg | Fiber: 1g
A bowl of egg salad with ingredients on the sides

How to Make Egg Salad – Step by Step Photos

Water being poured into a pot with eggs

Add four large eggs to a pot and cover with water. Place a lid on the pot and turn the heat on to high. Allow the water to come up to a full boil. Once boiling, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.

Chopped eggs on a cutting board

After 12 minutes, transfer the eggs to an ice bath or run under cold water until cooled. Peel and chop the eggs into ½-inch pieces.

chopped eggs in a bowl with dressing ingredients

Add the chopped eggs to a bowl along with 3 Tbsp mayonnaise, 1 tsp Dijon mustard, 1 Tbsp dill relish, ¼ tsp lemon juice, and ⅛ tsp each of salt and pepper.

Egg salad all mixed together in the bowl

Stir all of the ingredients together until well combined, mashing some of the yolks into the dressing as you stir. Taste and adjust the seasonings to your liking.

An egg salad sandwich being built on a cutting board

Serve the egg salad immediately or refrigerate until ready to eat! (serving suggestion pictured: egg salad sandwich on toast with mixed greens)

An egg salad sandwich cut in half facing the camera

You Might Also Like:

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