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This beef chili recipe is the ultimate hearty dinner. Cubes of beef is cooked in a rich, spicy sauce with beans and aromatics until fall apart tender. Ingredients and Substitutions How to make beef chili Can I make this ahead? Chili is fantastic when …
This Dutch oven Pot Roast recipe is always juicy and tender, with hearty vegetables and a flavorful gravy. Perfect for feeding a crowd!
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If you’re looking for a hearty fall or winter meal that’ll fill up everyone’s bellies, look no further than this easy Pot Roast recipe. While beef is expensive no matter which way you slice it (literally), this juicy, tender Pot Roast can be stretched further thanks to an abundance of potatoes, carrots, and onions. Everything is cooked in a Dutch oven, and the meat is melt-in-your-mouth soft with a flavorful, herby gravy. There’s no need to make a side dish if you don’t want to; this is already one big, hearty, full meal!
I recipe-tested pot roast multiple times in the Budget Bytes kitchen to make sure you don’t waste your dollars on a subpar meal—this recipe is IT.
To keep this recipe under $3 per serving, I compared the prices of roasts at Walmart and Kroger. I found Walmart has the best prices and weight selection, so it pays to do a little price comparison before heading to the store! I knew lots of vegetables would be key for feeding 8 people, but this 2.6 lb chuck roast was the winner in terms of portion size for the meat. If you want more meat and fewer veggies, you’ll have to spend a little more money, but I can tell you these flavors will not disappoint! (My husband was an overjoyed taste tester during this recipe testing process!)
A pot roast is a hearty, flavorful dish where large (typically tough) cuts of beef are slow-cooked in a pot with a liquid and vegetables until tender. This cooking method is also known as “braising.” Most recipes call for red wine, but I found substituting red wine for balsamic vinegar sent the flavor of this oh-so-moist roast over the top. A Dutch oven is my cooking vessel of choice, and I flavor the broth with beef bouillon, Worcestershire sauce, tomato paste, garlic, and fresh herbs. It’s everything you could ever want in a comforting pot roast but made in a more budget-friendly way.
Here’s what you’ll need to make the best pot roast recipe ever:
This is completely optional, but making gravy from the pan drippings is easy and ensures those extra bits of flavor don’t go to waste. Here’s how to do it:
You truly don’t need anything else to go with this roast—it has everything you need for a complete meal! But if you want to stretch it even further or have some picky eaters to please, I’d serve it with some homestyle cornbread, dinner rolls, or homemade biscuits. A crisp autumn kale and apple salad or corn pudding would also be great options!
Let your pot roast cool completely before storing. Keep it in airtight containers in the fridge for up to 4 days or in the freezer for 2-3 months. Reheat everything in the microwave or on the stovetop until warmed through. Add a splash of beef broth or water if the gravy thickens too much or the meat looks dry.
See how we calculate recipe costs here.
Rub 1 boneless beef chuck roast on all sides with 2 tsp of salt. Then, let it rest at room temperature for 15-20 minutes. Preheat oven to 275 degrees.
In a small saucepan, whisk together 3 tsp beef bouillon, ½ cup balsamic vinegar, 1 Tbsp Worcestershire sauce, 1 Tbsp tomato paste, and 2 cups water. Bring it to a gentle simmer. (We are purposely making the beef broth more concentrated for this recipe.) Keep it warm on the stovetop while you prepare the meat and veggies.
Drizzle 1 tsp olive oil in your dutch oven/roasting vessel of choice and heat on medium high on your largest stovetop burner. Once hot, add 2 diced carrots and 1 quartered onion. Stir the carrots around every couple of minutes and sear the onion on all sides for approximately 8 minutes total. You want to see some color on those veggies! Remove vegetables from roasting pan and set aside.
To the hot dutch oven, add the salted beef and sear on each side for 4 minutes. You want to see a little color and caramelization of the fat when you flip it. No need to add more oil, the fat from the roast is enough!
Next, add the seared carrots and onions, 1 sprig fresh rosemary, 2-3 sprigs fresh thyme, 5 cloves smashed garlic, and 1 bag of mini potatoes (1lb-1.5lbs) on top of the seared chuck roast and pour the beef bouillon mixture over the top.
Put the lid on your dutch oven and slow cook the roast in the oven for 3 hours.
This Dutch oven pot roast recipe is perfect for a cozy, comforting Sunday dinner or special occasion!
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Stuffed Shells with Ground Beef is a hearty baked pasta made with lots of cheesy goodness and a beef marinara sauce. It’s the ultimate comfort food!
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I have a soft spot for pasta recipes, especially ones made with a delicious marinara sauce and covered with lots of gooey cheese like these Stuffed Shells with Ground Beef! These cute little pasta bundles are filled with ricotta, mozzarella, and parmesan cheese then covered with a hearty meat sauce. It’s topped with a little more cheese and then baked until bubbly. It’s seriously the ultimate comfort food!
Stuffed shells is a baked pasta dish made with jumbo pasta shells that are stuffed with lots of cheesy goodness. Traditional stuffed shells don’t usually include meat, but I decided to add a meat sauce to make this recipe hearty and a lot more filling. It’s delicious, super fun to eat, and can easily feed a large family!
Simple ingredients, big flavor! Here’s everything you need to make this stuffed shells with ground beef recipe:
If you want to make these stuffed shells ahead of time, you can assemble the dish the day before through step eight. Then cover the pan tightly, refrigerate, and bake it the next day. You may need to add a few extra minutes onto the baking time, to account for the dish being chilled when it goes into the oven.
You can store any leftover stuffed shells in an airtight container in the refrigerator for up to four days. For easy meal prep, be sure to portion them out into separate containers for quick grab-n-go meals during the week!
For longer storage, make sure to first chill the shells in the refrigerator then transfer to freezer-safe storage containers and freeze for up to 3 months. To reheat, thaw the shells overnight in the refrigerator then reheat in the microwave or a 350°F oven until heated through.
I highly recommend serving these stuffed shells with our popular homemade garlic bread. It’s super easy to make and tastes 10x better than store-bought garlic bread. You can also add a simple side salad or Caesar salad on the side to complete the meal.
See how we calculate recipe costs here.
Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add 24-26 jumbo shells. Cook the shells just until they’re al dente, making sure not to over cook them. The longer the shells boil, the more likely they are to tear during the stuffing process. Drain the shells in a colander and then rinse briefly with cool water and set aside.
Heat a large skillet over medium heat and add 1/2 Tbsp cooking oil. Brown 1/2 lb. ground beef chuck. Drain any excess fat.
Once the beef has browned, add 1/2 diced yellow onion and 3 minced garlic cloves to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
Next add 24 oz. of marinara sauce, 2 Tbsp tomato paste, 1 tsp Italian seasoning, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp freshly cracked black pepper to the skillet. Stir to combine. Reduce the heat to medium-low and allow the beef sauce to simmer for 3-5 minutes.
While the sauce is simmering, make the cheese filling. In a medium bowl add 15 oz. whole milk ricotta, 1 cup shredded mozzarella, 1/2 cup grated parmesan, 1/4 cup fresh chopped parsley, 1/4 tsp salt, 1/4 tsp black pepper, and 1 large egg.
Stir all of the ingredients together well.
Take half of the beef sauce mixture and layer it at the bottom of a large 9×13-inch casserole dish. Now one by one, stuff each shell with 1-2 tablespoons of the cheese filling. I used 1 heaping tablespoon per shell.
Place the shells in the casserole dish as you stuff them. I ended up with 24 stuffed shells. Depending on how much you fill your shells you may end up with more or less.
Once the shells are all stuffed, add the remaining beef sauce over top.
Then sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the top. Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes.
After 25 minutes remove the foil and bake uncovered for 5-10 more minutes, or until the sauce is bubbling up around the edges.
Serve hot with some fresh garlic bread on the side and enjoy!
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These Chicken Meatballs made with a delicious cream sauce checks all the boxes. They’re tender, flavorful, easy to make and budget-friendly.
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If you’ve been around for a while then you probably know how much we love meatball recipes over here at Budget Bytes. And for good reason. They’re easy to make, extremely versatile, budget-friendly, and perfect for meal prep. And with grocery prices still rising, I’ve been leaning even more towards cheaper ingredients that I can turn into a delicious meal. Which is why these chicken meatballs made with ground chicken and served in a delicious cream sauce were a huge hit! They’re tender, flavorful, and quick enough to make any day of the week.
These chicken meatballs are easy to make and are made similar to our turkey meatballs. However, I wanted a creamy sauce to go with them to add more moisture and flavor to the meatballs. So here’s all the ingredients that you’ll need:
Yes, if you prefer to bake chicken meatballs in the oven instead of using a skillet, simply line a baking sheet with parchment paper and bake in a preheated 400ºF oven for about 20 minutes or until the internal temperature of the meatballs reaches 165ºF. Keep in mind that baked meatballs will not achieve the nice browning on the outside that you get with cooking in a skillet. The browned surface does provide additional flavor. I also chose to cook these meatballs in a skillet to keep everything in one pan since I was making a cream sauce to go with them.
What I love about meatballs is that they’re so versatile! I served these tasty chicken meatballs with the cream sauce over a bed of fluffy mashed potatoes. But you can also switch out the sauce and serve them with a homemade marinara sauce over a bed of pasta or make meatballs subs with some hoagie rolls. They would also be great in a pot of soup like Minestrone or served with some veggie noodles. The options really are endless!
See how we calculate recipe costs here.
In a small bowl, combine 1/2 cup breadcrumbs, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/4 tsp black pepper.
Add 1 lb. ground chicken to a separate large bowl along with 1 large egg, 1/2 tsp Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.
In a large skillet add 2 Tbsp cooking oil and heat over medium. Once hot add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed.
Remove the cooked meatballs to a clean plate and set aside.
Now make the cream sauce. In the same skillet, add 1 Tbsp butter and 1 minced garlic clove. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
Next add 1 1/2 cups chicken broth, 1/2 cup heavy cream, 1/4 tsp dried oregano, 1/4 tsp salt, 1/4 tsp black pepper, 2 Tbsp grated parmesan and 2 Tbsp of lemon juice (about half a lemon). Stir to combine.
Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened.
Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.
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You might think you can’t cook Filet Mignon in the air fryer, but you would be wrong. This Air Fryer Filet Mignon turns out juicy, tender and delicious, every time. Cooking steaks can feel intimidating but this recipe is so simple and even thoug…
This easy Philly Cheesesteak recipe is made with tender, thinly sliced beef, sautéed peppers, onions and mushrooms and gooey, melted cheese on a toasted hoagie roll!
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Philly cheesesteaks are one of my favorite comfort foods. I usually don’t purchase steak often because of the cost, but was recently surprised to find thinly sliced pre-packaged steak at my local grocery store for a very reasonable price. So of course I had to give it a try! I added sautéed bell peppers, onions and mushrooms to bulk up the sandwiches, melted provolone cheese on top, and placed it all inside a big hoagie roll. These were so good and very filling. Five large Philly cheesesteak sandwiches for just a little over $3 a sandwich…I’ll take that all day long!
Growing up, whenever we ate at the food court in the mall, my #1 favorite place to eat was the Philly cheesesteak restaurant. I would skip over the pizza and burgers and go straight for those cheesy, tender, steak sandwiches. So today I’m excited to recreate and put my own spin on an American classic for a party of 5 on a budget!!😉
Philly Cheesesteaks are sandwiches made with thinly sliced steak and cheese and served on a long hoagie roll. Although its origins are sometimes debated, the Philly Cheesesteak is mostly known for being created in Philadelphia, Pennsylvania in the early 1900’s. Common variations throughout the years have included sautéed onions, bell peppers, and mushrooms. Regardless of how you like to eat your cheesesteak, this popular recipe has been well-loved by many!
Here’s everything you need to make this easy Philly Cheesesteak recipe:
A lot of Philly cheesesteak recipes use ribeye or sirloin as their meat of choice, but both of those can be quite pricey. It also takes a little extra time to thinly slice all of that meat. But if you didn’t already know, you can actually find pre-packed thinly sliced steak in the meat section of the grocery store.
During testing I tried two different types – one that’s listed as “Beef shaved steak” and another that’s listed as “Ribeye shaved steak.” The ribeye shaved steak was a much better quality and tasted a lot better than just the “beef shaved steak. The ribeye shaved steak is a little more expensive than just the beef shaved steak, but feel free to use either one based on your budget.
These shaved steak packages primarily come in 12-14oz. sizes, which is only enough to make roughly 3-4 large sandwiches. This is why the mushrooms, peppers and onions are added in this recipe to help bulk up the servings.
We paired these Philly cheesesteaks with some quick air fryer french fries, but you can also serve them with our popular oven baked steak fries or make a quick batch of air fryer sweet potato fries.
As for toppings, you can certainly keep it simple and leave it as is with just the peppers, onions and mushrooms. Or try adding some shredded lettuce, tomato, pickled jalapeños, or even slow-cooked caramelized onions would taste really good!!
See how we calculate recipe costs here.
Start by prepping the vegetables. Slice 1 green bell pepper, 1 onion, and 8 oz. baby bella mushrooms.
Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot add in the sliced mushrooms. Stir and cook for 2-3 minutes or until the mushrooms start to soften.
Next add in the sliced onions and bell pepper. Stir and cook for another 3 minutes or until the peppers and onions have softened. Remove all the vegetables from the skillet to a separate plate and set aside.
In the same skillet add another 1 Tbsp butter and 1 Tbsp cooking oil. Add 12-14oz. of shaved beef steak to the skillet and cook until browned and cooked through.
Now add the sautéed peppers, onions, and mushrooms back to the skillet with the cooked steak along with 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp freshly cracked black pepper, and 2 tsp Worcestershire sauce. Stir and cook for 1-2 minutes to allow the vegetables to heat back up.
Spread 6 slices of provolone cheese on top of the steak in the skillet. Turn the heat off. Allow the residual heat to melt the cheese.
While the steak is cooking or while the cheese is melting, go ahead and toast the hoagie rolls. Preheat the oven to 350°F. Place 5 rolls on a baking sheet, spread the remaining 2 Tbsp of softened butter inside the hoagie rolls, and toast in the oven for a few minutes until golden brown. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set aside.
Now all that’s left to do is fill each hoagie roll evenly with the steak and cheese mixture. You can also spread some mayo on the inside of each roll if you prefer.
Serve these Philly cheesesteaks with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. And of course you have to have some crispy fries or chips on the side. Yum!! Tell me, what’s your favorite Philly cheesesteak toppings?
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These are the BEST easy air fryer meatballs. Juicy, tender and so quick to make, you’re going to love this delicious recipe. Ingredients and Substitutions How to cook meatballs in the air fryer Can I make this ahead? This meatball recipe is grea…
These Muffaletta Roll Ups are the best way to enjoy your favorite sandwich outside of NOLA! They’re the perfect meal-prep recipe on a budget.
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Any time I can meal-prep lunches for the week, I’m all in! These Muffaletta Roll Ups are a fun twist on the classic New Orleans sandwich. They’re filled with all the traditional flavors of a muffaletta thanks to the layers of Italian salami, ham, cheeses (provolone AND mozzarella!), and a tangy homemade olive salad. But instead of using a loaf of bread, I wrap everything up in pizza dough and bake it until golden brown and crispy! These roll ups are perfect for lunchboxes, picnics, or your next game day spread.
While teaching at the Canadian Food & Wine Institute at Niagara College, I volunteered to help with one of their Project Brew events, where the brewery students share their final projects (mmm, craft beer!) with the student body and the public. The class chooses a theme, and the culinary students help cater the event. I was thrilled to learn they had chosen “Brew Orleans” (ha, ha), so I had to bring my A-game regarding New Orleans-themed food.
My students and I chose to make muffaletta roll ups and vegan red beans and rice. The roll ups we made were completely vegan, but for Budget Bytes, I’ll walk you through something a bit more classic for the omnivores out there. However, it’s worth noting you can make this recipe entirely vegan—just find the plant-based meat and cheese substitutes you love the most and skip the egg wash! At home, I usually make one with classic cheese and deli meats for my husband, and then I make a plant-based version for myself. We eat them all week for lunch!
Muffaletta (or muffuletta) is a wide, round Sicilian bread topped with sesame seeds and a soft texture similar to focaccia or ciabatta. Muffaletta is also a well-loved and popular sandwich made famous in New Orleans. It’s believed the first muffaletta sandwich was created by Sicilian immigrant Salvatore Lupo, owner of Central Grocery in New Orleans, in 1906. The sandwich is traditionally made with Italian cold cuts, cheese, and a special olive salad that gives it its signature flavor.
The bread is almost as important (if not more so, depending on who you speak to!) than the filling. However, finding authentic muffaletta bread outside of NOLA is tricky. So, for this recipe, I wrap the sandwich filling in pre-made pizza dough and bake it for a delicious take on the classic. It’s like a cross between a stromboli, a sandwich, and muffaletta pinwheels!
Here’s what you’ll need to make these muffaletta roll ups:
Store your roll ups in the fridge for up to 5 days. They’re delicious, hot or cold, as leftovers! You can also try freezing them for up to 3 months by wrapping them in foil or plastic wrap and placing them in an airtight container. Let them thaw in the fridge overnight before enjoying. Just note that the salad and meat may become watery after thawing.
Our founder, Beth, lived in NOLA for a while. She has some awesome recipes for classics like slow cooker jambalaya and Louisiana-style Red Beans and Rice here on the blog. Check them out! I think you’ll love my Shrimp Po’Boys recipe, too! (Spoiler alert: YUM!)
See how we calculate recipe costs here.
Add ½ cup green olives, ½ cup Italian giardiniera mix, 1 tsp dried Italian herbs, and 1 minced garlic clove to your food processor.
Pulse until chunky and small.
Preheat oven to 400 degrees. Roll out 1 ball of pre-made pizza dough onto a large piece of parchment paper, about 10×14” in size, nice and thin. Use 1 Tbsp flour if necessary to help you roll your dough flat if you find it’s a little sticky.
Top the dough with 11 Provolone cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.
Then, on top of your cheese layer, spread out 15 slices of Italian salami.
On top of salami, layer 10 slices thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.
Add 8 slices of mozzarella cheese on top.
Carefully roll up your dough, starting from one short end of the rolled out dough. Seal the dough gently with your finger tips to create a solid loaf.
Brush 1 beaten egg over the entire loaf.
Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!)
Sprinkle with 1 tsp sesame seeds.
Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffaletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days.
You’re going to love how quick, easy, and delicious this muffaletta roll up recipe is!
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This juicy air fryer pork tenderloin recipe is our all-time favorite way to cook pork tenderloin. The meat turns out juicy and tender and is ready in less than 20 minutes! I’ll be honest, pork loin isn’t one of my favorite cuts of meat. As…
Take dinner to the next level with this Creamy Dijon Chicken recipe! Made with an insanely delicious sauce and simple ingredients!
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Get ready friends, because Dijon is having a moment! This Creamy Dijon Chicken starts with quick pan-seared chicken breasts that get covered with a creamy, luscious, Dijon mustard sauce. It’s one of those recipes that feels luxurious and expensive, but is really made with simple inexpensive ingredients. And my secret ingredient to making it extra special…just a hint of Worcestershire sauce. This Dijon chicken recipe is so delicious and guaranteed to be one the whole family enjoys!
This recipe uses one of my favorite ingredient combinations: Dijon mustard and Worcestershire sauce. And when they’re combined with a little bit of heavy cream and parmesan cheese, it creates the most delicious sauce! So here’s everything that you’ll need:
I don’t recommend substituting Dijon mustard with yellow mustard. Dijon mustard has a more intense, sharp flavor that goes well with sauces compared to yellow mustard that has a milder, less complex flavor.
I get it. But trust me this recipe is not super mustard-y and the flavors are balanced nicely. I tested this recipe a few times with different amounts of Dijon mustard. And I ended up with what I feel is the perfect combination. It’s just enough to taste the tangy, warm flavors of the Dijon, but not too much to where it overpowers the dish. You can always taste the sauce and add a little more mustard if you want a stronger Dijon taste.
We served this creamy dijon chicken over some fluffy mashed potatoes to soak up all of that delicious sauce. But you can also serve it with some buttered noodles, pasta, or over rice. A simple side salad or Caesar salad would also taste great. And you can never go wrong with a side of quick sautéed vegetables like this easy sautéed asparagus recipe.
See how we calculate recipe costs here.
In a small bowl mix together 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/2 tsp freshly cracked black pepper.
Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Season each breast with the seasoning mix on both sides.
Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
To the same skillet add 2 Tbsp butter and 2 minced garlic cloves. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
Next pour 1 cup chicken broth into the skillet and add 1 Tbsp Dijon mustard and 1 tsp Worcestershire sauce. Stir together and scrape up any brown bits that may be stuck to the bottom of the pan.
Now add in 1/3 cup heavy cream and 2 Tbsp parmesan cheese and stir well. Allow the sauce to simmer in the skillet for 5 minutes. Taste the sauce at this point and add a pinch of salt and pepper if desired.
Add in 2 cups of fresh spinach and stir it into the sauce allowing the heat to wilt the spinach.
Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over top. Allow the chicken to heat through.
Now all that’s left to do is serve this delicious Dijon chicken with some creamy mashed potatoes, pasta, or your favorite side. And don’t forget to spoon some of that yummy sauce over the top! ;)
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