Peanut Noodles with Chicken

These Peanut Noodles with Chicken are an easy meal with a rich, creamy, sweet, and savory flavor that is completely addictive.

The post Peanut Noodles with Chicken appeared first on Budget Bytes.

Are you looking for a quick, creamy, lusciously rich, and easy dinner? I got you. These Peanut Noodles with Chicken are straight-up addictive with their sweet-savory-spicy-rich sauce and tender chunks of chicken breast. Plus, the whole recipe comes together in a cinch, so this is a great last-minute meal for those days when you just need something easy and GOOD. I think you’re going to love this one!

Overhead view of peanut noodles with chicken in a skillet with tongs.

What Are Peanut Noodles

This dish features noodles (any kind) and small bites of tender chicken breast drenched in a creamy sauce that’s inspired by Thai peanut sauce. The sauce is a rich mix of creamy coconut milk, savory peanut butter, spicy sriracha sauce, fresh garlic and ginger, a little soy sauce and brown sugar, and a splash of lime juice to keep everything bright. This easy sauce is absolutely divine and you’re going to want to spoon it over everything!

Can I Sub the Chicken?

Absolutely! If you’re not a chicken fan you can easily substitute it with shrimp, cubed tofu, or even just leave it out and enjoy the noodles plain. It’s all about that sauce, anyway. ;)

What to Serve with Peanut Noodles

I would consider these peanut noodles a meal in and of themselves, but if you’re a side dish kind of person I would suggest pairing these rich noodles with something super light. Try Sesame Cucumber Salad, Sesame Slaw, or Roasted Broccoli Salad with Almonds.

How Are the Leftovers?

This dish is definitely the best when eaten right away because the creamy, luscious sauce tends to get soaked up by the noodles when it’s stored in the refrigerator. That being said, I probably wouldn’t turn down a plate of these noodles after reheating, but I also wouldn’t expect them to be as saucy and creamy. So if you’re big on texture making a half batch might be a better option than counting on eating the leftovers.

Peanut noodles on a plate with a fork twirled in the noodles.
Close up overhead view of peanut noodles in the skillet with tongs.
Print

Peanut Noodles with Chicken

These Peanut Noodles with Chicken are an easy meal with a rich, creamy, sweet, and savory flavor that is completely addictive.
Course Dinner, Lunch
Cuisine American, Thai
Total Cost $9.20 recipe / $2.30 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 727kcal

Ingredients

  • 1/3 cup smooth natural-style peanut butter $0.40
  • 2 Tbsp sriracha $0.23
  • 2 Tbsp brown sugar $0.08
  • 1 fresh lime (2 Tbsp juice) $0.59
  • 1 Tbsp soy sauce $0.06
  • 1 clove garlic, minced $0.08
  • 1 tsp grated fresh ginger $0.10
  • 1 13.5oz. can coconut milk $2.99
  • 1 boneless, skinless chicken breast (about ⅔ lb.) $3.33
  • 1 Tbsp cooking oil $0.04
  • 8 oz. noodles* $0.89
  • 1/4 cup chopped peanuts $0.19
  • 1/4 cup chopped cilantro $0.22

Instructions

  • Prepare the peanut sauce first. In a medium bowl, whisk together the peanut butter, sriracha, brown sugar, soy sauce, 2 Tbsp lime juice, soy sauce, minced garlic, and grated ginger.
  • Add the coconut milk to the peanut sauce and whisk until smooth again.
  • Cut the chicken breast into small ½ to 1-inch sized pieces.
  • Heat a large skillet over medium-high. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken.
  • Add the prepared peanut sauce into the skillet, turn the heat down to medium-low, and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, while you cook the noodles.
  • Cook your noodles according to the package directions, then drain in a colander.
  • Add the cooked and drained noodles to the skillet with the peanut sauce and chicken. Toss until everything is evenly mixed and coated in sauce.
  • Top the noodles with chopped peanuts and cilantro, then enjoy!

See how we calculate recipe costs here.

Notes

*We used fettuccine for this dish but you can use any type of long noodle like spaghetti, rice noodles, or ramen noodles. 

Nutrition

Serving: 1serving | Calories: 727kcal | Carbohydrates: 56g | Protein: 34g | Fat: 43g | Sodium: 632mg | Fiber: 4g
Close up overhead view of peanut noodles in the skillet with tongs.

How to Make Peanut Noodles with Chicken – Step by Step Photos

Peanut sauce ingredients in the bowl, not mixed together.

Make the peanut sauce first so the ingredients have a few minutes to mingle and the sauce is ready to go when you need it later. Add ⅓ cup smooth natural-style peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 1 Tbsp soy sauce, 1 clove of garlic (minced), 1 tsp grated fresh ginger, and 2 Tbsp lime juice to a bowl.

Coconut milk being poured into the peanut sauce.

Whisk the ingredients together until smooth, then add in one 13.5 oz. can of coconut milk. Whisk until smooth again and then set the sauce aside.

Chicken cut into chunks on an orange cutting board.

Cut one large boneless, skinless chicken breast (about ⅔ lb.) into small ½ to 1-inch chunks.

Cooked chunks of chicken in a skillet.

Heat 1 Tbsp cooking oil in a large skillet. Once hot, add the chicken and cook until browned on all sides. It’s okay if the chicken isn’t cooked through at this point. Avoid overcooking the chicken or it will become tough.

Peanut sauce being poured into the skillet with the chicken.

Pour the prepared peanut sauce into the skillet with the chicken. Turn the heat down to low and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, as you cook the noodles.

Cooked linguine added to the skillet.

Cook 8 oz. noodles according to their package direction, then drain in a colander. You can use linguine, spaghetti, rice noodles, ramen noodles, or any kind of long noodle.

Finished peanut noodles in the skillet without toppings.

Add the cooked and drained noodles to the skillet and stir to combine.

Peanut noodles in the skillet topped with chopped peanuts and cilantro.

Top the peanut noodles with ¼ cup chopped peanuts and ¼ cup chopped fresh cilantro.

Overhead view of a plate full of peanut noodles with a fork on the side.

Enjoy the peanut noodles hot. If you have any leftover lime, cut it into wedges and squeeze a bit over top just before eating.

Overhead view of peanut noodles in the skillet with open tongs.

SO GOOD.

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Taco Soup

Taco soup is an easy and hearty soup with all the flavor of your favorite tacos in a warm and delicious bowl of soup.

The post Taco Soup appeared first on Budget Bytes.

Taco soup was one of the first things I ever posted on Budget Bytes, and now I’m ready for this tasty soup to make a roaring comeback. Not only do I appreciate how quick and easy this soup is to make, but now I’ve got my own homemade versions of all the seasoning mixes so I can go 100% homemade, or take the store-bought shortcut when needed! I like having options. ;)

Overhead view of a bowl of taco soup with toppings.

What is Taco Soup?

Taco soup is a really easy soup made with ground beef, tons of beans, some vegetables like onions, tomatoes, green chiles, and corn, and a generously spiced tomato broth. It’s got a ton of flavor and texture, but requires barely any work to prepare. And the best part? It’s just begging for all the fun toppings that you might find on a taco!

Here’s what you’ll need to make taco soup:

  • Ground beef: Ground beef helps make this soup really hearty and meal-worthy, but if you don’t like beef you can substitute with ground turkey, pork, pulled pork, or even make it vegetarian by adding extra beans and vegetables.
  • Beans: Beans help bulk up this recipe while keeping the cost lost. For this recipe we use two kinds of beans (pinto and black beans), but you can always add more if you’d like!
  • Vegetables: A medley of vegetables keeps this bowl of soup colorful AND flavorful. We used onion, garlic, diced tomatoes with green chiles, and corn. And the sky’s the limit when it comes to adding more veggies.
  • Seasonings: This soup is not short on flavor thanks to not just one but TWO seasoning mixes, taco seasoning, and ranch seasoning. You can use our homemade recipe for either one or take a shortcut and use a store-bought seasoning packet. This bold mix of flavors makes sure that every spoonful is a ten!
  • Tomato paste: A few tablespoons of tomato paste helps thicken the broth just a bit and adds a little brightness to the soup.
  • Toppings: This is where the soup gets fun! Add all your favorite taco toppings to your bowl, or make it a spread and allow each person to build their own bowl.
Overhead view of a pot of taco soup with toppings and a ladle.

What to Serve with Taco Soup

Taco soup has a lot going on in each bowl, so it could easily be considered a whole meal in one bowl, but if you want to add a little something-something on the side, I’d go for some simple cornbread or maybe some Cilantro Lime Rice.

But before you even get to the side dishes, make sure you have some of these fun toppings for taco soup:

  • Tortilla chips
  • Avocado
  • Sour Cream
  • Green onion
  • Pickled red onion
  • Cheddar cheese
  • Fresh cilantro
  • Fresh lime

Store-Bought vs. Homemade Seasonings

One of the reasons taco soup is so popular is because it’s easy to make and uses a lot of convenient, shelf-stable pantry ingredients. Instead of measuring out ten different herbs and spices you can use store-bought seasoning mixes in one go. But those store-bought seasoning packets do tend to be a sodium bomb. So if you want a little more control over the ingredients in your taco soup, we have homemade versions of BOTH seasoning packets that you can use in their place. :) See our Homemade Taco Seasoning and Homemade Ranch Seasoning for a more “from scratch” option.

How to Store taco Soup

Taco soup is great for meal prep because the flavors just get better as they chill in the fridge! Divide this soup up into single servings just after cooking to allow it to cool faster, then store in the fridge for 4-5 days. For longer storage, you can transfer the chilled soup to the freezer and store for about three months. The soup reheats easily in the microwave or in a saucepot over medium low.

Overhead view of three bowls of taco soup with different toppings.
One bowl of taco soup with toppings.
Print

Taco Soup

Taco soup is an easy and hearty soup with all the flavor of your favorite tacos in a warm and delicious bowl of soup.
Course Dinner, Lunch, Main Course, Soup
Cuisine American
Total Cost $11.84 recipe / $1.97 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 1.5 cups each
Calories 419kcal

Equipment

Ingredients

Instructions

  • Add the olive oil and ground beef to a large soup pot. Cook over medium heat until the beef is fully browned. If using a high-fat content beef, drain the excess fat from the pot.
  • While the beef is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot with the beef and continue to cook until the onions are soft and translucent.
  • Add the frozen corn, pinto beans (drained), black beans (drained), and diced tomatoes with green chiles (with juices), and stir to combine.
  • Add the tomato paste, taco seasoning, ranch seasoning, and water to the pot. Stir to combine. Turn the heat up to high, place a lid on the pot, and bring the soup up to a boil.
  • Once boiling, reduce the heat to medium-low and let the soup simmer for 15 minutes, stirring occasionally.
  • Serve hot with your favorite toppings!

See how we calculate recipe costs here.

Notes

* In place of store-bought seasoning packets you can use our homemade taco seasoning and homemade ranch seasoning

Nutrition

Serving: 1.5cups | Calories: 419kcal | Carbohydrates: 43g | Protein: 23g | Fat: 18g | Sodium: 1412mg | Fiber: 12g

How to Make Taco Soup – Step by Step Photos

Cooked ground beef with diced onion and minced garlic in a soup pot.

Add 1 Tbsp olive oil and one pound of ground beef to a large soup pot. Cook over medium heat until the beef is cooked through. If using a high-fat content beef, drain the excess fat from the pot. Once the beef is cooked, add one diced yellow onion and 4 cloves of minced garlic. Continue to stir and cook until the onions are soft and translucent.

Beans, corn, and tomatoes in the pot.

Add one cup frozen corn kernels, one 15oz. can black beans (drained), one 15oz. can of pinto beans (drained), and two 10oz. cans of diced tomatoes with green chiles (with juices). Stir to combine.

Water pouring into the pot.

Add 3 Tbsp tomato paste, one packet of taco seasoning (or one recipe homemade taco seasoning), one packet of ranch seasoning (or one recipe homemade ranch seasoning), and 2 cups water. Stir to combine.

Finished taco soup in the pot.

Turn the heat up to medium-high and place a lid on top. Allow the soup to come up to a boil. Once boiling, give it a stir, turn the heat down to medium-low, and let the soup simmer for 15 minutes, stirring occasionally.

Finished taco soup in the pot with no toppings.

Taste the soup and adjust the seasonings to your liking (I did not add anything additional).

One bowl of taco soup with toppings.

Serve the soup hot with your favorite toppings! (shown: tortilla chips, cilantro, and sour cream)

Three bowls of taco soup with different toppings.

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Quick & Easy Chicken Breast Recipes

For a quick lunch or easy dinner, try these budget-friendly, quick and easy chicken breast recipes to mix it up and never get bored!

The post Quick & Easy Chicken Breast Recipes appeared first on Budget Bytes.

Oh, chicken breast, how do I love thee? Let me count the ways! They’reIt’s good served hot or cold. You can poach, saute, bake, or fry them. Best of all, their mild flavor and versatility make them the perfect vehicle for all sorts of flavor combinations and ingredients. Whether you’re craving a hearty salad for lunch, a saucy stovetop dinner, an oven-baked family dinner, or a delicious, indulgent one-pot dish — you can count on the humble chicken breast to be the absolute star in your weekly meal plan! And with this roundup of Quick & Easy Chicken Breast Recipes, you will never tire of them. 

A collage of chicken breast recipes, from top left to right: one-pot chicken teriyaki and rice, one-pot cajun chicken pasta, pesto chicken and vegetables, creamy pesto chicken, bbq cheddar baked chicken, and easy lemon pepper chicken.

Easy CHICKEN SALADS

Boneless, skinless chicken breast is one of the best, budget-friendly sources of protein available at the supermarket. And since chicken breasts are great served hot or cold, they’re a meal prep mainstay! Picking up a store-bought rotisserie chicken is a simple, time-saving way to eat a meal without spending all night at the stove. Here are three classic chicken salad recipes that transform chicken into a satisfying meal in just 15 minutes: 

Chicken Salad with Apples

Side view of a bowl of chicken salad with apples, croissants in the background
This chicken salad is packed with sweet and crunchy apples, tart dried cranberries, and a light and creamy homemade dressing.
4.85 from 20 votes
$10.35 recipe / $2.59 serving Get the Recipe

This Chicken Salad with Apples and cranberries is such a classic way to serve chicken. It makes a perfect lunch, or light and easy dinner. It’s easy to prepare, super filling, and the perfect cold meal. It’s full of different textures and flavors, and is easy to switch up depending on your taste!

Broccoli Cheddar Chicken Salad

Close up side view of a bowl of Broccoli Cheddar Chicken Salad
This chunky chopped Broccoli Cheddar Chicken Salad is a great fresh salad that can be eaten on its own or turned into several different easy lunch ideas!
4.88 from 24 votes
$4.84 recipe / $1.61 serving Get the Recipe

Broccoli is a lot like chicken breast. It’s filling, versatile, and can be prepared and served in so many ways! Next time you have some fresh broccoli on hand, you’ve got to try out this Broccoli Cheddar Chicken Salad! It’s so good, you’ll be singing broccoli’s praises as you devour every last bite. 

Crunchy Kale and Chicken Salad

dressing being poured over kale and chicken salad
This Crunchy Kale and Chicken Salad is full of flavor, texture, and a tangy-sweet homemade dressing. It's perfect for your weekly meal prep!
4.94 from 15 votes
$6.19 recipe / $1.55 serving Get the Recipe

Kale is super yummy on its own, but pairing it with a ton of other flavors and ingredients as we do in this Crunchy Kale and Chicken Salad is a great way to turn it into a satisfying meal! That being said, if you’re not a fan of kale, you can swap it with whatever crunchy green you like best. This recipe also includes a wonderfully easy honey mustard vinaigrette that will amp up the flavor of almost any salad in your arsenal. 

Easy SKILLET and BAKED CHICKEN recipes

Cooking chicken breast on the stovetop or in the oven is an excellent way to get dinner on the table in around 30 minutes. They thaw and cook quickly. And since almost everything is good with chicken, it’s the easiest choice to pair with whatever other ingredients you have on hand. Check out these easy chicken dinners to shake up your weekly meal plan: 

Creamy Pesto Chicken

Overhead view of a skillet full of creamy pesto chicken.
Creamy pesto chicken is a fast, easy, and impressive main dish for dinner, whether you just want to treat yourself or impress guests!
4.92 from 59 votes
$10.70 recipe / $2.68 serving Get the Recipe

You can put pesto on just about anything, but it is particularly delicious with chicken breast! This Creamy Pesto Chicken has a super lush, decadent sauce, and you won’t want to waste a single drop! Make sure to serve it with garlic bread, or spoon it over pasta or rice to soak it all up.

Easy Pesto Chicken and Vegetables

Easy pesto chicken and vegetables in a skillet with a spatula
This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!
4.84 from 24 votes
$11.07 recipe / $2.77 serving Get the Recipe

Pesto is a super versatile ingredient and makes a great sauce for more than just pasta! So add a dollop to your next stir fry! This Easy Pesto Chicken and Vegetables is a lighter dish, but is absolutely bursting with flavor. Since the variety of vegetables you can add to this recipe is nearly endless, it’s the perfect way to clean out the fridge!

Easy Lemon Pepper Chicken

Overhead view of lemon pepper chicken in the skillet with lemon slices
These Easy Lemon Pepper Chicken Breasts are so tender and juicy, and you'll want to spoon that delicious pan sauce over EVERYTHING. 
5 from 36 votes
$7.58 recipe / $1.90 serving Get the Recipe

The best way to keep chicken breast feeling fresh in your dinner rotation is to pair it with punchy ingredients, like lemon, to really make it shine. The best part about this Easy Lemon Pepper Chicken? There’s no need for fresh lemons! Instead, we use budget-friendly alternatives that are easier to always have on hand.

BBQ Cheddar Baked Chicken

BBQ Cheddar Baked Chicken on a plate with potato salad and bean salad, a fork grabbing a slice of chicken
Forget boring or bland baked chicken breasts, this BBQ Cheddar Baked Chicken is going to be the star of your dinner plate.
5 from 9 votes
$8.89 recipe / $2.22 serving Get the Recipe

Want to talk about an iconic chicken dinner recipe? It’s this BBQ Cheddar Baked Chicken. There’s absolutely no better, easier way to serve up chicken breast baked in the oven than smothering it in your favorite barbeque sauce and cheddar cheese. Sending it on a trip to the oven ensures it gets sticky, caramelized, and decadent.

ONE-POT chicken recipes

Cooking one-pot meals is “like riding a bike.” Once you learn how to make them, they really are that easy. Here are a few of our most popular one-pot recipes with chicken breast: 

One Pot Creamy Cajun Chicken Pasta

One Pot Creamy Cajun Chicken Pasta in the pan.
Cook a complete dinner in one pot with this Creamy Cajun Chicken Pasta, using mostly pantry-stable items. Perfect for busy weeknights! 
4.68 from 293 votes
$9.41 recipe / $2.35 serving Get the Recipe

If there was a Budget Bytes Recipe Hall of Fame, this One-Pot Creamy Cajun Chicken Pasta would absolutely be one of them! This fantastic recipe unites our foolproof one-pot methods with classic Cajun spices. The heat level of this dish is very moderate, so it’s approachable for everyone, but feel free to kick it up a notch if that’s what you like! 

One Pot Creamy Pesto Chicken Pasta

Close up of one pot creamy pesto chicken pasta in a shallow bowl with a black fork.
This super lush and Creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes! 
4.83 from 153 votes
$10.41 recipe / $2.60 serving Get the Recipe

One of our go-to ways to cook chicken breast is simmering it in a creamy, decadent pesto sauce. Add whatever veggies we have on hand to round it out into a full meal. Since serving it with pasta is an obvious choice, we might as well cook it in one pot! While this One-Pot Creamy Pesto Chicken Pasta won’t do the dishes for you, but it really helps!

One Pot Teriyaki Chicken and Rice

Close up of One Pot Teriyaki Chicken and Rice in the skillet.
This One Pot Teriyaki Chicken and Rice is an easy and satisfying meal that the whole family will love. It also meal preps well for lunches all week! 
4.49 from 39 votes
$6.26 recipe / $1.57 serving Get the Recipe

This Asian-inspired One-Pot Teriyaki Chicken and Rice is packed with veggies but requires very little chopping. The leftovers are also amazing, which makes it an easy choice for meal prep. Don’t be deterred if you’re a rice-cooking novice, you can always prepare the rice in a separate pot! 


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Picadillo

Sweet, savory Puerto Rican-style Picadillo is a tomato-based ground beef stew that’s ridiculously delicious, versatile, and ready in thirty.

The post Picadillo appeared first on Budget Bytes.

Sweet and savory Puerto Rican-Style Picadillo is a ground beef stew that’s so ridiculously delicious it brings table talk to a complete stop because everyone’s too busy stuffing their face. This beef picadillo recipe is budget-friendly, comes together quickly, and is incredibly versatile. I don’t know any other way to say it: You. Need. To. Make. Picadillo.

A NOTE ON AUTHENTICITY

This is not a historically authentic recipe. We strive to create recipes that are accessible to everyone, which means ingredients need to be available at a mainstream budget grocery store. We test recipes using the least amount of steps, tools, and ingredients while still honoring the spirit of the recipe. I was born and raised in Puerto Rico and look forward to a time when our ingredients are available in mainstream markets. Until then, buen provecho!

What Is Picadillo?

Picadillo is a traditional sweet and savory Latin dish usually made with ground beef stewed in tomato sauce. In Puerto Rico, we cook it in a hearty tomato-based sauce with sofrito, adobo, olives, raisins, and sometimes diced potatoes. To the uninitiated, pairing raisins with beef sounds like blasphemy. But I promise you, IT WORKS.

What You’ll Need

Picadillo comes together in one pan in under 30 minutes. There’s a little chopping involved, and it takes about 7 minutes to assemble the recipe, but the rest of the time it simmers on the stovetop. I love a one-pot hands-off recipe! Don’t you?

  • Onion, Garlic, and Bell Pepper – this combination creates an aromatic and intensely flavored base
  • Sofrito – this is the flavor base of many Puerto Rican dishes. I have a simple recipe for you here, though you can definitely take it further if you have access to traditional ingredients like aji dulce and recao.
  • Sazón and Adobo – these seasoning blends go hand in hand to develop deep, earthy notes. The annatto in the sazón also deepens the color of the sauce. If these are hard to source, I have included recipes for both in the notes section of the recipe card.
  • Ground Beef – 80/20 is best as the fat adds flavor, but use what you have. You can also make this recipe with ground pork, chicken, lamb, or turkey. If you’re vegetarian or vegan, you can substitute ground beef with a plant-based alternative, chopped mushrooms, or black beans.
  • Green Olives – I prefer to use the sliced kind with pimento because it’s less work, but feel free to slice whole ones. If you can’t find Green Olives with Pimento (AKA Manzanilla or Spanish Olives), get pitted green olives and add a tablespoon of chopped roasted red pepper to the mix.
  • Raisins – though dark raisins are traditional, you can also use golden. I sometimes sub raisins with chopped prunes.
  • White Distilled Vinegar – helps cut through the fattiness of the ground beef and adds a sharp top note. Sub it with Apple Cider Vinegar.
  • Bay Leaves – have a mild tea-like flavor that sits in the background and helps enhance bolder flavors. Sub with a teaspoon of oregano.
  • Tomato Sauce – creates a liquid for the ground beef to stew in and adds acidic, fruity brightness.
Wooden spoon full og picadillo in the foreground with picadillo in a silver skillet in the background.

What TO Serve With Picadillo

This sweet and savory ground-beef stew is a weeknight staple at my house because I can eat it as is, or served over rice and mashed potatoes. I can also stuff it into an empanada, a burrito, or a lettuce wrap. I’ve even added it to marinara for Puerto Rican-style spaghetti. Picadillo is all-purpose!

How To Store Picadillo

This is one of those recipes that tastes even better the next day. (I love those recipes.) Store cooled Picadillo in an airtight container with plastic film or wax paper directly on the surface. It keeps in the fridge for up to 5 days and in the freezer for up to 3 months. Thaw frozen Picadillo overnight in the refrigerator, then warm it in a pan set over medium heat or microwave it until steaming.

Picadillo served over white rice in a white bowl.
Overhead shot of picadillo in a silver skillet with a wooden spoon in it.
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Picadillo

Sweet, savory Puerto Rican-style Picadillo is a tomato-based ground beef stew that's ridiculously delicious, versatile, and ready in thirty.
Course Dinner, Lunch
Cuisine Latin, Puerto Rican
Total Cost ($11.44 recipe / $1.43 serving)
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 cups
Calories 212kcal

Ingredients

  • 1 1/2 Tbsp olive oil $0.06
  • 1 yellow onion, small dice $0.42
  • 1 red bell pepper, small dice $1.59
  • 1 Tbsp tablespoon garlic, minced $0.14
  • 1 lb ground beef (80/20) $5.49
  • 1 tsp coarse salt* $0.04
  • 1 1/2 tsp sazón* (1 packet) $0.17
  • 1 tsp adobo* $0.04
  • 1/2 cup sofrito $0.72
  • 1/2 cup sliced pimento-stuffed green olives * $0.66
  • 1/4 cup raisins $0.87
  • 1/2 Tbsp white vinegar $0.04
  • 15 oz tomato sauce $1.00
  • 2 bay leaves $0.20
  • 1/4 cup water $0.00

Instructions

  • Place a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the onions and peppers to the pan and cook until the onions are transparent.
  • Add the garlic to the pan and cook until fragrant.
  • Add the beef to the pan and sprinkle with salt, sazón, and adobo. As the beef browns, break up big chunks with your spoon.
  • When the beef has browned, add the sofrito and cook, stirring constantly, until fragrant, about 2 minutes.
  • Add the olives, raisins, white vinegar, tomato sauce, bay leaves, and water. Continue to cook, occasionally stirring, for 10 minutes. Take the pan off the heat and allow it cool.

See how we calculate recipe costs here.

Notes

*If using fine salt, lower to 1/2 teaspoon.
*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use the following:
1/4 teaspoon of garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 teaspoon ground annatto
1/8 teaspoon turmeric
1/8 teaspoon ground oregano
*If you cannot source Adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.
2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric
*Pimento-stuffed green olives are also known as Spanish Olives or Manzanilla Olives.

Nutrition

Serving: 1cup | Calories: 212kcal | Carbohydrates: 7g | Protein: 11g | Fat: 16g | Sodium: 491mg | Fiber: 1g
Side shot of picadillo in a silver skillet.

How to Make Picadillo – Step by Step Photos

Onions and peppers in a silver pan.

Place a large saute pan over medium-high heat and add 1 1/2 tablespoons of olive oil. When the oil is hot, add 1 diced onion and 1 diced red bell pepper to the pan and cook until the onions are transparent.

Overhead shot of garlic being added to a pan of onions and peppers.

Add 1 tablespoon of minced garlic to the pan and cook until fragrant.

Meat being added to a pan of garlic, onions, and peppers.

Add the pound of ground beef to the pan and sprinkle with 1 teaspoon coarse salt, 1 and 1/2 teaspoons sazón, and 1 teaspoon adobo. As the beef browns, break up big chunks with your spoon.

Sofrito being added to a pan with browned meat in it.

When the beef has browned, add the 1/2 cup sofrito and cook, stirring constantly, until fragrant, about 2 minutes. Break up any remaining chunks of ground beef.

Tomato sauce, olives, and raisins added to a pan of browned meat and sofrito.

Add the 1/2 cup olives, 1/4 cup raisins, 1/2 tablespoon white vinegar, 15 ounces tomato sauce, 2 bay leaves, and 1/4 cup water.

Finished pan of picadillo.

Continue to cook, occasionally stirring, for 10 minutes. Take the pan off the heat and allow the Picadillo to cool slightly before serving. Tell me how long it takes for everyone to start talking again!

Picadillo served over white rice in a white bowl.

More Easy One-Pot Recipes

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Chicken Alfredo Bake

Transform stovetop Chicken Alfredo into a delicious, decadent casserole with this easy Chicken Alfredo Bake recipe!

The post Chicken Alfredo Bake appeared first on Budget Bytes.

This Chicken Alfredo Bake is the ultimate, crowd-pleasing casserole! This creamy and indulgent pasta bake will become one of your favorite dishes to prepare, too, because it’s super easy to make ahead and then assemble just before baking. Not to mention, it’s so cheesy and delicious that everyone will ask for seconds! (That’s right, no leftovers in sight!)

A golden brown chicken alfredo bake in a round, white enamel casserole dish on a wooden background surrounded by a yellow and gray striped dish towel in the bottom left, a wooden cutting board with shaved Parmesan cheese in the top left corner, a clove of garlic, sprigs of parsley, and small wooden bowl of breadcrumbs in the top right corner, and a small wooden bowl of uncooked pasta in the bottom right corner. The right side of the casserole has been stirred with a large wooden spoon that's resting in the dish.

What is a chicken alfredo bake?

This Baked Chicken Alfredo is a fun spin on one of our most popular dinner recipes: Chicken Alfredo. We take the stovetop version of this dish to the next level by sending it on a trip to the oven…blanketed with seasoned breadcrumbs and tons of shredded cheese! (Because what could be better?!) 

Ingredients & substitutions

  • Chicken: We used boneless, skinless chicken breasts in this recipe, but you could also use boneless, skinless chicken thighs or 2 cups of rotisserie chicken. 
  • Alfredo Sauce: We made a double batch of our Homemade Alfredo Sauce (what we call an “Ameri-fredo sauce”) in the same skillet we used to cook the chicken. It can also be substituted with around 3 cups (or 24 oz.) of store-bought alfredo sauce. (But I promise, ours is better!)
  • Pasta: We used rotini in our pasta bake because it grabs onto that creamy sauce oh-so-well! Any medium-sized pasta like fusilli, penne, macaroni, or rigatoni works, too.
  • Frozen Vegetables: We added some frozen broccoli because the dish needed something fresh to balance out all the other rich ingredients. If you don’t like broccoli, try frozen peas, or a frozen vegetable mix (like ones with diced carrots, peas, and corn).
  • Buttered Breadcrumbs: Making buttery, seasoned breadcrumbs from scratch with panko will ensure the topping is as crispy and delicious as possible. Seasoning them yourself also gives you full control over the flavor. But they could be replaced with store-bought, seasoned Italian breadcrumbs or fresh breadcrumbs if desired.

MAKE AHEAD & AVOID LEFTOVERS

This is one of the dreamiest recipes of all time…but it isn’t quite as creamy and dreamy once reheated. For that reason, we suggest making a half batch instead of planning on a lot of leftovers. On the other hand, since every individual element of this recipe can be made ahead and kept in the fridge for up to 4 days, you could still make up the whole recipe and just bake it up at different times! Here’s how to prepare this pasta bake ahead of time:

  • Mix up the prepared chicken, cooked pasta, and thawed broccoli. Split the mixture into smaller portions. Store each serving in a glass container separately from the alfredo sauce. (If you want to mix the sauce in ahead of time, I guess you could — but it may soak into the cooked pasta over time.)
  • When you’re ready to bake up a serving, let it sit a room temperature for a few minutes (to slightly warm the glass dish), mix in the alfredo sauce, and top with cheese and breadcrumbs.
  • Bake for 20-25 minutes, or until the center of the pasta bake reaches an internal temperature of 165℉, and the toppings achieve the same visual cues in the recipe).
A large serving of chicken alfredo bake in a flat, white bowl, and a black fork is resting on the right side of the bowl. The bowl is sitting on a wood background surround with a yellow and gray striped dish cloth, a dark wooden cutting board with Parmesan Cheese shavings on it, and a sprig of parsley and a bowl of untoasted breadcrumbs.

I swear, y’all….this recipe is SUPER EASY to throw together. (Despite the long ingredient list and the number of steps!) It’s also a great blueprint for making just about any pasta bake you can dream up!

A golden brown chicken alfredo bake in a round, white enamel casserole dish on a wooden background surrounded by a yellow and gray striped dish towel in the bottom left, a wooden cutting board with shaved Parmesan cheese in the top left corner, a clove of garlic, sprigs of parsley, and small wooden bowl of breadcrumbs in the top right corner, and a small wooden bowl of uncooked pasta in the bottom right corner.
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Chicken Alfredo Bake

Transform stovetop chicken alfredo into a super-cheesy, decadent casserole with this Chicken Alfredo Bake recipe! It’s super easy to make (or make ahead!), and so delicious there won’t be any leftovers!
Course Dinner, Pasta
Cuisine American, Italian
Total Cost $12.80 recipe / $2.13 serving
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Bake Time 30 minutes
Total Time 1 hour 55 minutes
Servings 6 1 cup each
Calories 829kcal

Ingredients

Parmesan Chicken:

  • 2 boneless, skinless chicken breasts (about 1 1/3 lbs. total) $3.89
  • 2 Tbsp olive oil, divided $0.26
  • 1 Tbsp grated Parmesan cheese $0.08
  • 1/2 tsp Italian seasoning $0.05
  • 1/2 tsp red pepper flakes $0.05
  • 1/2 tsp salt $0.01
  • 1/2 tsp black pepper $0.01
  • 3 Tbsp water $0.00

Buttered Breadcrumbs:

  • 2 Tbsp butter $0.30
  • 1/2 cup panko breadcrumbs $0.35
  • 1/4 tsp Italian seasoning $0.03
  • 1/4 tsp garlic powder $0.03
  • 1/4 tsp red pepper flakes $0.03
  • 1/4 tsp salt $0.01
  • 1/4 tsp black pepper $0.01

Alfredo Sauce/Pasta Bake:

  • 4 Tbsp butter $0.60
  • 4 cloves garlic, minced $0.30
  • 2 cups heavy cream $2.00
  • 2 cups Italian shredded cheese blend, divided $2.49
  • 1/4 tsp Italian seasoning $0.03
  • 1/4 tsp garlic powder $0.03
  • 1/4 tsp red pepper flakes $0.03
  • 1/4 tsp salt $0.01
  • 1/4 tsp black pepper $0.01
  • 8 oz. rotini, uncooked $0.66
  • 10 oz. frozen broccoli florets $1.49

Instructions

Parmesan Chicken:

  • Cut the chicken breasts into 1” chunks. Coat the chicken with 1 tablespoons of oil and season it with the grated Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
  • Heat 1 tablespoons of oil in a large skillet over medium heat. Sear the chicken until the bottom of each piece is brown and the sides start to turn white (about 5 minutes).
  • Add 3 tablespoons of water to the pan, releasing the chicken pieces from the bottom of the skillet, and flip each one. Continue cooking until the chicken is evenly browned on all sides and fully cooked in the center (about 5 minutes). Remove the chicken from the skillet, leaving behind any stuck-on bits of chicken to flavor the alfredo sauce.

Buttered Breadcrumbs:

  • Melt the butter in a small skillet over medium heat. Once the butter has completely melted, stir in the panko breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
  • Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown (about 5 minutes).
  • Transfer the breadcrumbs to a bowl to stop the cooking process and set them aside to cool.

Alfredo Sauce:

  • Melt the butter over medium heat in the same large skillet used to cook the chicken (without wiping it out). Add the minced garlic and sauté until fragrant (about 2 minutes).
  • Whisk in the heavy cream, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Let it come up to a boil, stirring occasionally (about 5 minutes).
  • Turn the heat down to low, and add 1.5 cups of shredded cheese a handful at a time, whisking until the cheese is fully melted before adding more (about 5 minutes). The alfredo sauce will continue to thicken as it cools.

Assembly:

  • Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. Set aside.
  • At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender (about 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Drain the pasta in a colander and set aside.
  • Mix together the cooked chicken, cooked pasta, thawed broccoli, and alfredo sauce in a casserole dish. Top the casserole with ½ cup of shredded cheese and the toasted breadcrumbs.
  • Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (about 25-30 minutes).

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 829kcal | Carbohydrates: 40g | Protein: 40g | Fat: 58g | Sodium: 760mg | Fiber: 3g
A side shot of a chicken alfredo bake with broccoli in a round, white enamel cast iron baking dish with a black rim. A wooden serving spoon is lifting out a heaping spoonful of the pasta slightly above the casserole dish. There is a yellow and gray striped dish cloth slightly visible in the bottom left side of the image, and blurred in the background are a black bowl of uncooked pasta and a bunch of Italian parsley.

How to Make Chicken Alfredo Bake – Step by Step Photos

A white bowl of uncooked chicken breast chunks seasoned with grated Parmesan cheese, salt, black pepper, Italian seasoning and red pepper flakes. The bowl is sitting on a marble background.

Cut 2 chicken breasts into 1” chunks. Combine 1 tablespoon of grated Parmesan cheese, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Coat the chunks of chicken in 1 tablespoon of olive oil and then toss them in the seasoning mixture.

A large stainless steel skillet is sitting on a white marble background. In the skillet are chunks of cooked chicken breast and some olive oil.

Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Saute the chicken until the bottom of each piece is brown and the sides start to turn white (About 10 minutes). Add 3 tablespoons of water to release the chicken from the skillet, and flip each piece. Continue cooking the chicken until cooked through and no pink remains (About 5 minutes). Remove the chicken from the skillet and set aside to cool. Also, reserve the pan (without wiping it out!) to use when cooking the alfredo sauce.

A stainless steel skillet filled with toasted, seasoned Panko breadcrumbs sitting on a white marble background.

While the chicken is cooking, melt 2 tablespoons of butter in a small skillet over medium heat. Once the butter has completely melted, stir in 1/2 cup panko breadcrumbs, 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown. (About 7 minutes.) Set aside to cool.

A large stainless steel skillet on a background of white marble. The skillet is covered with fond after cooking chicken and there is a chunk of unmelted butter in the center and a pile of minced garlic.

In the same large skillet used to cook the chicken (without wiping it out), melt 4 tablespoons of butter on medium heat. Add the minced garlic and saute until fragrant. (About 2 minutes.) Use a metal whisk to scrape up the stuck bits of chicken and seasonings left behind in the pan as you cook the garlic, which will infuse the alfredo sauce with tons of flavor!

A large stainless steel skillet with butter and sautéed garlic, and heavy cream being poured from a glass measuring cup into the skillet from the left side of the pan.

Whisk in 2 cups of heavy cream. Then add 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the cream come up to a boil, stirring occasionally. (About 5 minutes.)

A large stainless steel skillet filled with heavy cream mixed with sautéed garlic, butter and seasonings. Grated parmesan cheese is sprinkled across the top of the heavy cream mixture from a small white bowl by a hand hovering over the bottom right side of the skillet.

Turn the heat down to low, and add 1½ cups of shredded cheese a handful at a time, whisking until the cheese is fully melted. (About 5 minutes.)

A large stainless steel skillet on a white marble background. The skillet is filled with a finished homemade alfredo sauce, and a hand in visible in the bottom right of the image and is stirring the mixture with a metal balloon whisk.

The alfredo sauce will continue to thicken as it cools. 

A medium-size stainless steel pot filled with cloudy pasta water and cooked rotini. A wooden spoon with a gray, silicon spoon is being held above the pot to show that the pasta is fully cooked. The pot is sitting on a white marble backdrop.

Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender. (About 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Set the cooked pasta and broccoli aside.

A circular, white enamel cast iron with a black rim sitting on a marble background. The casserole dish is filled with a mixture of cooked pasta, cooked chunks of seasoned chicken breast, and broccoli florets. Homemade alfredo sauce is being poured over the mixture from a stainless steel skillet raised above the casserole from the left side of the frame.

Mix together the cooked chicken, cooked pasta, and thawed broccoli in a casserole dish. Pour over the alfredo sauce and stir well.

A round, white enamel cast iron baking dish with a black rim is sitting on a white marble background. The baking dish is filled with a mixture of cooked pasta, broccoli florets, cooked chunks of chicken breast and alfredo sauce. A hand in the lower right corner of the casserole dish is sprinkling toasted breadcrumbs over the pasta bake.

Top the casserole with ½ cup of shredded Italian cheese and then sprinkle over 1/2 cup of buttered breadcrumbs. 

A chicken alfredo bake with broccoli topped with melted cheese and golden brown toasted breadcrumbs in a round, white enamel baking dish with a black rim that's sitting on a white, marble background.

Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (About 25-30 minutes).

A large serving of chicken alfredo bake in a flat, white bowl, and a black fork is resting on the right side of the bowl. The bowl is sitting on a wood background surround with a yellow and gray striped dish cloth, a dark wooden cutting board with Parmesan Cheese shavings on it, and a sprig of parsley and a bowl of untoasted breadcrumbs.

I’m craving this meal again — just LOOKING at it! ~Marion :)

The post Chicken Alfredo Bake appeared first on Budget Bytes.

Baked Ravioli

Baked Ravioli is an easy last-minute dinner that you can make on busy weeknights with just a few ingredients and no planning ahead!

The post Baked Ravioli appeared first on Budget Bytes.

Frozen ravioli is one of my favorite “cheat” ingredients. It’s a nice item to stash in your freezer for last-minute quick dinners when you don’t have anything else planned. And instead of just boiling them and adding sauce, sometimes I like to bake them up lasagna-style! This Baked Ravioli is a truly easy comfort food that takes next to no planning. You’re going to love it!

Overhead view of baked ravioli being scooped out of the dish.

What is Baked Ravioli?

This super simple dish is a lot like lasagna, but with a LOT less fuss. It’s simply layers of ravioli layered with a rich red meat sauce, then topped with cheese and baked to perfection. For this recipe we use a really simple homemade meat sauce to take everything up a notch, but you can totally use your favorite store-bought red sauce as a sub to make the baked ravioli even easier.

Here are the ingredients you’ll need for baked ravioli:

  • Italian sausage: The sausage makes this dish super filling and it also brings a lot of built-in herbs and spices that give the sauce and overall casserole a lot of flavor. You can substitute non-pork Italian sausage if preferred, but if you substitute plain ground pork or ground beef you’ll want to double-up on the seasonings in your sauce.
  • Yellow onion: Onion gives the sauce a nice natural sweetness to balance the acidity of the tomatoes, and a wonderfully savory base flavor.
  • Crushed tomatoes: this is the base of your red sauce. The fine texture of the tomatoes is just the right texture between chunky and puréed.
  • Italian seasoning: this simple store-bought seasoning mix is a one-stop shop for seasoning your red sauce. If you don’t have this, you can substitute a mix of dried basil, dried oregano, rosemary, marjoram, and thyme.
  • Frozen ravioli: the star of the show, frozen ravioli makes this dish come together so quickly and easily. Plus, you can stash it in the freezer for emergencies without it going bad! Use cheese ravioli for the most lasagna-like experience. If you use beef ravioli, you may want to layer in some cheese with your ravioli and sauce before baking, and reduce the amount of Italian sausage in the sauce.
  • Mozzarella: the final layer of gooey cheese that tops this simple casserole! You can use plain mozzarella or substitute with a mix of Italian cheeses, if you prefer.

Budget Options

I’ll admit, this recipe is a little indulgent with all of that sausage, and using convenience products, like frozen ravioli, will also make the cost a bit higher. BUT there are some swaps you can use to bring the cost of this recipe down even further. Here are some tips:

  • Swap half of the Italian sausage for sautéed mushrooms, peppers, or spinach.
  • Make your own Italian sausage by buying plain ground pork and adding in your own spices.
  • Buy your cheese in bulk to bring the price per cup down.
  • Use a store-bought red sauce (you’ll need about 32 oz.)
  • Watch for sales on the sausage and ravioli, then stash them in the freezer to “lock in” that sale price until you’re ready to make your baked ravioli!

How to Store Baked Ravioli

This baked ravioli will hold up in the fridge for about 4-5 days, so it’s great for meal prepping the week ahead! If you want to store it even longer, divide it into single serving portions and then once it’s chilled completely in the refrigerator you can transfer it to the freezer for longer storage (about three months). The frozen portions can be reheated quickly using a microwave for a super fast homemade meal!

Side shot of baked ravioli being scooped out of the dish.
Baked ravioli being scooped out of the baking dish.
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Baked Ravioli

Baked Ravioli is an easy last-minute dinner that you can make on busy weeknights with just a few ingredients and no planning ahead!
Course Dinner, Main Course
Cuisine American
Total Cost $16.18 recipe / $2.70 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 828kcal

Ingredients

  • 1 lb. Italian sausage $5.99
  • 1 yellow onion $0.37
  • 1 28oz. can crushed tomatoes $1.69
  • 1/4 cup tomato paste $0.45
  • 1 Tbsp Italian seasoning $0.30
  • 25 oz. frozen cheese ravioli $4.79
  • 2 cups shredded mozzarella $2.59
  • 1 Tbsp chopped fresh parsley (optional garnish) $0.10

Instructions

  • Add the Italian sausage to a large skillet and cook over medium until fully browned.
  • While the sausage is cooking, dice the onion. Add the onion to the skillet with the cooked sausage and continue to cook and stir over medium heat until the onion is soft and translucent.
  • Add the crushed tomatoes, tomato paste, and Italian seasoning to the skillet. Stir to combine and bring the sauce up to a simmer.
  • Once simmering, place a lid on the skillet, turn the heat down to medium-low, and allow the sauce to simmer, stirring occasionally, while you cook the ravioli.
  • Bring a large pot of water to a boil for the ravioli. Once boiling, add the ravioli and continue to boil for 3-4 minutes, or until cooked through (check the cooking instructions on the package for the recommended cook time). Drain the ravioli in a colander.
  • Preheat the oven to 350ºF. Add 1 cup of meat sauce to the bottom of a casserole dish and spread it to cover the surface.
  • Layer in half of the ravioli followed by half of the shredded mozzarella and 1 cup of sauce.
  • Layer in the second half of the ravioli followed by 1 cup of sauce and the second half of the shredded mozzarella.
  • Cover the casserole with foil and bake in the preheated oven for 20 minutes.
  • Remove the foil, turn the oven from bake to broil, then return the casserole to the oven. Broil for a few more minutes, watching very closely, or until the cheese is browned. Top with chopped parsley if desired, then enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 828kcal | Carbohydrates: 64g | Protein: 39g | Fat: 46g | Sodium: 1778mg | Fiber: 7g
Overhead view of a full pan of baked ravioli.

How to Make Baked Ravioli – Step by Step Photos

Browned sausage in a skillet.

Add 1 lb. Italian sausage to a large skillet and cook over medium heat, stirring often, until the sausage is fully browned.

Chopped onion added to the sausage.

While the sausage is cooking, dice one yellow onion. Add it to the skillet with the sausage and continue to cook until the onion is soft and translucent (about five minutes).

Tomatoes and spices added to the skillet.

Add one 28oz. can of crushed tomatoes, ¼ cup tomato paste, and 1 Tbsp Italian seasoning to the skillet. Stir to combine.

Finished meat sauce in the skillet.

Bring the sauce up to a simmer, then lower the heat to medium-low. Place a lid on the skillet and allow the sauce to simmer, stirring occasionally, while you cook the ravioli.

Cooked ravioli in the pot.

Bring a large pot of water to a boil for the ravioli. Once boiling, add one 25 oz. bag of frozen cheese ravioli and boil for 3-4 minutes, or until cooked through (check the recommended cook time on the package). Drain the ravioli in a colander.

Sauce being spread in a casserole dish.

Preheat the oven to 350ºF. Add about 1 cup of the meat sauce to the bottom of a glass casserole dish and spread it around to cover.

Cooked ravioli in the dish, cheese being sprinkled over top.

Layer in half of the cooked ravioli, then top with 1 cup of shredded mozzarella.

Second layers of sauce, ravioli, and cheese in the casserole dish.

Layer in another 1 cup sauce, the second half of the ravioli, another cup of sauce, then one final cup of shredded mozzarella cheese.

Baked ravioli with foil.

Cover the casserole with foil and bake in the preheated 350ºF oven for 20 minutes. Remove the foil, switch the oven from bake to broil, and return the casserole to the oven.

Finished baked ravioli topped with parsley.

Watch the casserole closely and broil for just a few minutes more or until the cheese is slightly browned on top (this can happen quickly, so keep a close eye). Remove from the oven, top with parsley (if desired) and enjoy!

Baked ravioli being scooped out of the baking dish.

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Slow Cooker Beef Stew

Use your slow cooker to make this incredible Beef Stew full of aromatic rosemary and garlic, fork-tender beef, and colorful vegetables.

The post Slow Cooker Beef Stew appeared first on Budget Bytes.

Whoa. Just, WHOA. I’ve never smelled anything as lovely and drool-inducing as the scent in my house while I cooked this Slow Cooker Beef Stew. The aroma had me checking the clock every 15 minutes to see if it was done yet. I couldn’t wait to lift the lid and take a quick taste. And when I finally did? INCREDIBLE. This is definitely a recipe you want to make before winter is over!

Overhead view of a beef stew in the slow cooker.

Ingredients for Beef Stew

Beef stew, in its most basic form, is really simple. It’s just chunky pieces of beef, vegetables, broth, and some herbs and spices, all cooked down until it forms a delicious cozy gravy. But I took this beef stew up a few notches with some extra special ingredients that add more umami and flavor to the stew gravy. The ingredient list may look long, but I promise it’s worth it. Here’s what you’ll need for the most incredible beef stew ever:

  • Beef Stew Meat – Stew meat, which is usually cubed chuck steak, tends to be a tougher cut, but it softens to an extremely tender texture when cooked low and slow (like in a slow cooker).
  • All-Purpose Flour – Lightly coating the stew meat in flour and then searing it before it goes into the slow cooker increases the Maillard reaction and deepens the flavor. The flour also helps thicken the stew’s gravy.
  • Vegetables – We use a hearty and flavorful mix of carrots, onions, celery, and potatoes to create a naturally flavorful gravy. The vegetables also help thicken the gravy as they break down into the broth.
  • Beef Broth – Broth acts as the base for the gravy and provides a nice moist environment for the meat to cook to tender perfection. Make sure to use a broth with great flavor. We like to use Better Than Bouillon to make our broth.
  • Seasonings – This is where we really take the flavor to the next level. For this recipe, we combined garlic, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to make an over-the-top good gravy that is full of layered flavor and umami goodness.

Tips for the Best Beef Stew

  • Sear the meat first. Browning the beef gives it an extra deep flavor that can’t be achieved in the moist environment of the slow cooker alone.
  • Add extra umami. Adding ingredients to the broth that contain a lot of umami, like Worcestershire sauce and soy sauce, ramps up the flavor in the stew and makes the flavor extra “meaty”.
  • Don’t rush it. Stew meat needs to cook low and slow for a long time in order for the tough connective tissues to break down and become tender. If your stew meat is tough, reduce the heat and cook it a little longer.
  • Don’t skip the veggies. Including a variety of vegetables in your stew not only adds texture and color, but the vegetables add a ton of extra flavor to the gravy, so you’ll get a delicious, multi-dimensional flavor in the final stew.
Overhead view of a bowl of beef stew with a spoon.

How to Thicken Beef Stew

There are multiple ways to thicken a beef stew, but I prefer to allow the stew to thicken naturally as the vegetables cook and begin to break down into the broth. The stew may look a little watery when you first lift the lid, but once you begin to stir the vegetables (especially the potato) will begin to thicken the liquid in the slow cooker.

Alternately, if you prefer a firmer vegetable, you can add them in the last hour of cooking and then use a cornstarch slurry (3 Tbsp cornstarch + 3 Tbsp water) to thicken your stew. Once the cornstarch is mixed into the broth and brought to a boil, it will thicken into a gravy. This method will result in a less flavorful gravy and a glossy appearance.

What Else Can I add?

This slow cooker beef stew is pretty lush as is, but there are always options if you want to add more! Try adding 8 oz. mushrooms with the vegetables in the beginning (sliced in half) for more vegetable goodness. If you have some red wine on hand, deglaze the skillet used to brown the beef with the wine before proceeding with the gravy. Want it to look extra fancy? Sub 8 oz. pearl onions in place of the chopped onion in the recipe below.

What Do you Serve with Beef Stew?

Beef stew is a pretty well-rounded meal on its own, but you’ll want to sop up every drop of that deliciously thick brown gravy. I suggest serving your Slow Cooker Beef Stew with some bread on the side, like my Focaccia Rolls, or over a bowl warm rice or egg noodles.

Side view of beef stew in the slow cooker.
Close up overhead view of beef stew in a bowl.
Print

Slow Cooker Beef Stew

Use your slow cooker to make this incredible Beef Stew full of aromatic rosemary and garlic, fork-tender beef, and colorful vegetables.
Course Dinner, Main Course
Cuisine American
Total Cost $16.20 recipe / $2.03 serving
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 8 1.25 cups each
Calories 269kcal

Equipment

Ingredients

  • 2 lbs. red potatoes $2.40
  • 1 yellow onion $0.37
  • 3 carrots $0.44
  • 4 stalks celery $0.44
  • 4 cloves garlic $0.32
  • 1.5 lbs. beef stew meat $11.24
  • 2 Tbsp all-purpose flour $0.03
  • 1/4 tsp salt $0.02
  • 1/4 tsp Freshly cracked black pepper $0.02
  • 2 Tbsp cooking oil $0.08
  • 2 cups beef broth $0.27
  • 2 Tbsp Dijon mustard $0.13
  • 1 Tbsp Worcestershire sauce $0.06
  • 1 Tbsp soy sauce $0.06
  • 1.5 tsp brown sugar $0.02
  • 1.5 tsp dried rosemary $0.15
  • 1.5 tsp dried thyme $0.15

Instructions

  • Dice the onion and red potatoes. Slice the carrots and celery. Mince the garlic. Place the prepared vegetables in a four or five quart slow cooker.
  • Place the stew meat in a bowl and sprinkle the flour, salt, and pepper over top. Toss the meat until it's evenly coated in flour.
  • Heat a large skillet over medium-high. Once very hot, add the cooking oil and swirl to coat the surface of the skillet. Add the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on a second side. Transfer the meat to the slow cooker.
  • Turn the heat under the skillet down to medium-low. Add the broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir and cook over medium-low until all the browned bits have dissolved off the bottom of the skillet.
  • Pour the broth over the ingredients in the slow cooker and everything a good stir.
  • Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
  • After cooking the meat and vegetables should both be tender. Stir the stew well to allow the potatoes to slightly break down and thicken the gravy. Taste the stew and adjust the salt or other seasonings to your liking. Serve hot!

See how we calculate recipe costs here.

Nutrition

Serving: 1.25cups | Calories: 269kcal | Carbohydrates: 26g | Protein: 23g | Fat: 8g | Sodium: 591mg | Fiber: 3g

Love Beef Stew? You’ve got to try my Chicken Stew next! 

How to Make Slow Cooker Beef Stew – Step by Step Photos

Vegetables for beef stew on a cutting board.

Prepare the vegetables for the stew first. You’ll need to dice 2 lbs. red potatoes and one yellow onion, slice 4 stalks of celery and 3 carrots, and mince 4 cloves of garlic.

Vegetables in a slow cooker.

Place all of your chopped vegetables in a 4 or 5 quart slow cooker. 

Stew meat in a bowl coated with flour, salt, and pepper.

Place 1.5 lbs. stew meat (beef chuck) in a bowl. Sprinkle 2 Tbsp all-purpose flour, ¼ tsp salt, and ¼ tsp pepper over the meat. Toss the beef until it’s evenly coated in flour, salt, and pepper.

Browned beef in a skillet.

Heat a large skillet over medium-high. When it’s very hot, add 2 Tbsp cooking oil and swirl to coat the surface of the skillet. Add the stew meat and let it cook until browned on the bottom, then stir and allow it to brown on the second side again. Do not stir often, or the beef will not have a chance to brown. Transfer the beef to the slow cooker.

Ingredients for the gravy added to the skillet.

Reduce the heat under the skillet to medium-low and add 2 cups beef broth, 2 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 1.5 tsp brown sugar, 1.5 tsp dried rosemary, and 1.5 tsp thyme. Heat and stir the ingredients until all of the browned bits are dissolved off the bottom of the skillet.

Broth being poured over the ingredients in the slow cooker.

Pour the broth over the ingredients in the slow cooker. It’s okay if the broth does not fully cover the ingredients in the slow cooker at this point.

Slow cooker being covered with a lid.

Place the lid on the slow cooker and cook on high for four hours or low for eight hours.

Cooked beef stew in the slow cooker.

After four hours on high (or eight hours on low) the stew should look a little like this. The meat and vegetables should both be tender. The gravy may look a little thin at this point, but don’t worry…

Stirred beef stew in the slow cooker.

Give the stew a good stir and the potatoes will break down a bit and thicken the gravy into a nice rich consistency. Depending on the type of broth used, you may want to taste the stew and add salt to your liking (I did not add any).

Close up overhead view of beef stew in a bowl.

Serve the Slow Cooker Beef Stew as is or spooned over a bowl of hot rice or pasta. THIS will keep you warm and full on cold winter days!

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Sheet Pan Pizza

Sheet-Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.

The post Sheet Pan Pizza appeared first on Budget Bytes.

Sheet Pan Pizza is the solution for anyone hoping to make crave-worthy, restaurant-quality pizza at home—at half the cost of carry-out! Our recipe for Sheet Pan Pizza will level up any casual date night in, make for an unforgettable family dinner, or serve as an interactive party dish where everyone helps pick the toppings. Sheet Pan Pizza is not just for special occasions. It’s also the perfect “take-out fake out” meal for two that will yield enough leftovers to check off some weekly meal prep!

A vertical image of a baked sheet pan pizza topped with pizza sauce, cheese, pepperonis, pickled jalepenos and honey that is not sliced.

WHAT IS SHEET PAN PIZZA?

This recipe for Sheet Pan Pizza combines my two favorite kinds of take-out pizza. The crust is a sturdy Foccacia bread, typically used for Sicilian-style “Grandma Pie,” that is baked and then covered edge-to-edge with tons of cheese and toppings—sort of like a Detroit-Style pizza—and then baked again! Sheet Pan Pizza is a fun way to feed a crowd and can easily be divided into sections so everyone in the family gets to have a few slices with their favorite sauce and toppings.

WHAT YOU NEED TO MAKE A SHEET PAN PIZZA:

  • A SHEET PAN: We suggest using a standard 18” x 13” rimmed metal baking sheet or the 16″ x 12.5″ x 1″ enamelware pan in our Shop.
  • PIZZA DOUGH: Our No-Knead Focaccia is oh-so-tasty on its own, but next level as the base of a giant pizza. Totally worth the extra time to make it from scratch! (You can also use store-bought pizza dough—see note below.)
  • OLIVE OIL: We used as little olive oil as possible to make this recipe budget-friendly. (Feel free to use a bit more!) You can substitute or mix it with plain cooking oil to reduce costs even more, but the pizza crust will lack the distinctive taste olive oil provides.
  • STORE-BOUGHT SAUCE: We chose a store-bought, traditional pizza sauce in order to keep things simple. You can totally make your own homemade pizza sauce! Or swap it out for a jar of alfredo sauce, vodka sauce, prepared pesto, or BBQ sauce!
  • TONS OF SHREDDED CHEESE: You need a good amount of cheese for this recipe, but it’s totally worth the extra ingredients to balance out all the bread, sauce, and toppings. 
  • YOUR FAVORITE PIZZA TOPPINGS: Keep it classic or mix it up—anything goes when it comes to Sheet Pan Pizza!
An extreme close up of a single slice of sheet pan pizza raised above the rest of the pizza with a spatula.

DO I HAVE TO MAKE MY OWN CRUST?

I would highly suggest making the pizza crust in this recipe – our shockingly-easy No-Knead Homemade Focaccia. It pretty much does the work on its own! You can substitute the homemade crust with 1 lb. of store-bought pizza dough for this Sheet Pan Pizza recipe (and start with the second set of instructions on the recipe card), but the results will be slightly different from the pizza we made.

TIP: Making Two Pizzas

  • If doubling the recipe: Prepare a doubled amount of pizza dough at once in a very large mixing bowl. Slice the large ball of dough in half (after the first ferment), and transfer each to its own 1/2 sheen pan for the second rise. Follow the recipe as written, also rotating and flipping the baking sheets halfway through both bakes so both pizzas cook evenly.
  • Alternatively, when making two smaller pizzas: Slice the risen ball of dough in half and transfer each to its own 1/4 sheet pan for the second rise. Split the remaining ingredients between the pizzas, and reduce both baking times by about 5 minutes each (also relying on the visual cues as a guide to prevent over-baking or under-baking the crust).

MAKE AHEAD & MAKE IT EASIER

  • You can make the dough for this Sheet Pan Pizza ahead and store it tightly covered in the fridge for up to 24 hours before baking it. Let it sit out at room temperature for about 30 minutes before transferring it to the sheet pan.
  • You can also pre-bake the pizza crust up to 8 hours ahead. Let the bread cool completely before covering it to keep it from getting soggy. When you’re ready to eat, just top the crust with sauce and toppings and bake it again for 10-15 minutes.
A horizontal image of a fully baked sheet pan pizza topped with pizza sauce, shredded cheese, pepperonis, jalepenos and honey that's held up with two white dish towels.
A vertical image of a baked sheet pan pizza topped with pizza sauce, cheese, pepperonis, pickled jalepenos and honey sliced and a spatula is removing the bottom right slice.
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Sheet Pan Pizza

Sheet Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.
Course Dinner, Main Course, Meal Prep
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 2 hours 45 minutes
Total Time 4 hours
Servings 7 people
Calories 539kcal
Cost $9.98 RECIPE / $1.41 SERVING

Equipment

Ingredients

Crust:

  • 4 cups all-purpose flour $0.61
  • 2 cups water $0.00
  • 1 1/2 tsp salt $0.03
  • 2 tsp instant yeast 0.48
  • 2 Tbsp cornmeal $0.03
  • 1 Tbsp olive oil* $0.15

Pizza:

  • 3 Tbsp olive oil, divided* $0.45
  • 1/2 tsp salt $0.01
  • 1/2 tsp Freshly cracked black pepper $0.02
  • 1/2 tsp Italian seasoning $0.05
  • 1/2 tsp red pepper flakes $0.05
  • 1 14oz. jar pizza sauce $1.59
  • 2 cups shredded mozzarella $2.49
  • 1/2 cup Parmesan cheese, shredded or grated $0.75
  • 1/2 cup pepperoni slices (about 3 oz.) $1.50
  • 1/3 cup sliced pickled jalapeños $0.66
  • 2 Tbsp honey $0.38

Instructions

Crust:

  • In a large mixing bowl, combine the flour, water, salt, and instant yeast. Stir until just combined and no streaks of flour remain.
  • Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom and sides of the bowl are well-coated with the oil.
  • Cover the bowl and let the dough rise in a warm, dry place for 2 hours, or in the refrigerator for up to 24 hours. The dough should double in size and appear bubbly, wet, and very fluffy.**
  • Coat your fingers with a few drops of olive oil and then scrape the dough from the sides of the bowl, turning it over a few times to form a ball. Rest the dough for 5 minutes.

Pizza:

  • Brush 1 tablespoon of olive oil on the bottom and sides of 1 rimmed baking sheet and then sprinkle 2 tablespoons of cornmeal evenly on the bottom of the pan.
  • Coat the ball of pizza dough with 1 tablespoon of oil and flip it out of the bowl (oil side down) on the rimmed baking sheet, using a spatula to scrape any oil left in the bowl on top of the dough.
  • Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it rises slightly and spreads to fill the sheet pan completely (About 30-45 minutes). While the dough rests, preheat the oven to 425℉.
  • Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over the salt, fresh-cracked black pepper, Italian seasoning, and red pepper flakes. Bake the crust for 25 minutes, or until the surface of the bread is evenly golden brown.
  • Remove the crust from the oven and carefully spread the pizza sauce on top from edge to edge. Then top with the mozzarella cheese, parmesan cheese, pepperoni, pickled jalapenos, and if desired, a pinch of salt, pepper, and other seasonings
  • Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown.
  • Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for 5 minutes and then slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.

See how we calculate recipe costs here.

Notes

* Olive oil will add a distinct flavor to the pizza crust but can be substituted (or mixed) with cooking oil to make this recipe more budget-friendly. 
** The dough may need more time to rise in the sheet pan if coming out of a cold refrigerator. 

Nutrition

Serving: 2slices | Calories: 539kcal | Carbohydrates: 65g | Protein: 20g | Fat: 22g | Sodium: 1225mg | Fiber: 3g

How to Make Sheet Pan pIzza – Step by Step Photos

Ingredients for a foccacia-style pizza crust mixed together in a white bowl with a wooden spatula sticking out of the bottom left side of the bowl.

Combine 4 cups of all-purpose flour, 2 cups of water, 1 ½ teaspoons of salt, and 2 teaspoons of instant yeast in a large bowl. (If using a single-serving packet of yeast, which contains about 2 1/4 teaspoons, you can use the whole thing!) Stir until just combined and no streaks of flour remain. Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom is also coated. Cover the bowl and let it ferment in a warm, dry place for 2 hours or in the refrigerator for up to 24 hours. (If coming from the fridge, the dough may need an additional 30 minutes of resting time at room temperature.)

Ingredients for a no-knead focaccia style pizza crust after they have fermented for two hours in a white bowl. A left hand is stablizing the bowl with the right hand pulls the dough away from the side of the bowl.

After the first ferment, the dough should roughly double in size and appear bubbly, wet, and very fluffy. Scrape the dough off the sides of the bowl with your hands, turning it over a few times to form a ball. Let it rest in the bowl for about 5 minutes to prevent the dough from tearing. Brush the bottom and sides of the sheet pan with 1 tablespoon of olive oil and sprinkle 2 tablespoons of cornmeal evenly on the bottom.

Raw pizza dough that has been fermented once and turned out onto a rimmed baking sheet and pressed out into a rectangle for a second ferment.

Coat the ball of pizza dough with 1 tablespoon of olive oil and flip it out of the bowl onto the prepared sheet tray (oil side down), using a spatula to scrape any oil left in the bowl on top of the dough. Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it spreads to fill the sheet pan completely (about 30-45 minutes). Preheat the oven to 425℉.

A raw pizza dough that has fermented for a second time on a rimmed baking tray, two hands are pressing dimples into the center of the dough.

Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over a 1/2 teaspoon of salt, 1/2 teaspoon of freshly-cracked black pepper, 1/2 teaspoon of Italian seasoning, and 1/4 teaspoon of red pepper flakes.

A lightly golden pizza crust that was topped with olive oil, salt, pepper, italian seasoning and red pepper flakes and then baked.

Bake the crust for 25 minutes, or until the surface of the bread is lightly golden brown and has developed a still-tender, but firm crust. When pressed lightly (And carefully, don’t burn yourself!), the center of the crust should spring back and should look and feel fully cooked – not squish and soft.

A par-baked pizza crust on a rimmed baking tray that's topped with pizza sauce, shredded mozzarella cheese, parmesan cheese, pepperonis and pickled jalapeño slices that needs to be baked again.

Top the fully-baked pizza crust evenly from edge-to-edge with 1 1/2 cups of prepared pizza sauce (from a 14 oz. jar), 2 cups of shredded mozzarella cheese, 1/2 cup of shredded or grated parmesan cheese, 1/2 cup of pepperoni slices (about 3 oz. or half a standard package), 1/3 cup of pickled jalapenos (about 1/3 of a standard jar), and if desired, another pinch of salt, pepper, and other seasonings.

A fully baked sheet pan pizza that is golden brown and topped with crispy pepperonis, melted cheese and pickled jalapeño slices and a hand is drizzling honey on the right center of the pizza.

Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown. Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for about 5 minutes (so the toppings don’t slide off), and slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.

An extreme close up of baked sheet pan pizza topped with pepperonis and jalepenos that's being drizzled with honey.

Y’all, I love the combo of sweet & spicy toppings we used in this recipe, but I’m always looking for new ideas for my next Sheet Pan Pizza Party! What sauces and toppings will you put on your Sheet Pan Pizza? Tell us in the comments! ~ Marion :)

The post Sheet Pan Pizza appeared first on Budget Bytes.

Turkey Pinwheels

Turkey Pinwheels are a fun and easy spin on simple sandwiches, and the perfect recipe to make ahead for lunch meal prep or bring to a potluck.

The post Turkey Pinwheels appeared first on Budget Bytes.

I started making Turkey Pinwheels for my daughter (a picky eater) to make her meals a little more fun. It’s also a great way to sneak some extra wholesome ingredients into her lunch undetected. (Mom hack!) Since you can make the cream cheese spread in advance, this Turkey Pinwheel recipe is also perfect for meal prep! Pinwheels are also super versatile and make an affordable appetizer that’s easy to throw together for brunches, party buffets, and potlucks. It’s as simple as making a sandwich…but with a twist!

A close up shot of Turkey Pinwheels arranged in three rows on a wooden cutting board with a white background and a bowl of spinach blurred in the background

What are pinwheel sandwiches?

Turkey Pinwheels are made by evenly spreading cream cheese on one side of a flour tortilla (which acts as the glue), layering on classic sandwich ingredients, and then tightly rolling it all up into a log that’s sliced into 1” pieces. When each pinwheel is turned on its side, it will reveal a lovely spiral of the ingredients inside.

Pinwheel 101

Our simple recipe for Turkey Pinwheels uses deli meat, spinach, and a savory cream cheese spread inspired by pimento cheese. However, this is a super versatile recipe that can be made with many different combinations of ingredients. Here is what you need to make pinwheels: 

  • Extra-Large Flour Tortillas: Burrito-size flour tortillas are best for pinwheels. They’re easier to roll, make a distinct spiral, and yield more per tortilla. You can use any flavor (plain, wheat, spinach, sun-dried tomato, etc.). Since corn tortillas are less pliable and tear easily, they are not an ideal choice.
  • A sticky spread: Typically, pinwheels are held together with cream cheese, but anything similar (like hummus or nut butter) can be used.
  • Deli Meat: Pinwheels usually include some kind of deli meat (turkey, chicken, ham, salami, etc.), but that can also be replaced with thinly-sliced veggies. 
  • Cheese: Sliced cheeses are great for creating an added layer of filling. Shredded cheeses can be mixed in with cream cheese (like in our recipe) so they don’t fall out.
  • Salad greens and other sandwich toppings: These will help to create color contrast in the pinwheel’s spiral, and round out the other rich ingredients with freshness and flavor!
An extreme close up of one turkey pinwheel. In the background, there are many turkey pinwheels arranged in three rows on a wooden cutting board.

MORE PINWHEEL flavor COMBINATIONS TO TRY: 

  • Ham + swiss cheese + dill pickles + yellow mustard
  • Salami + provolone cheese + iceberg lettuce + pepperoncinis
  • Chicken + hummus + cucumber slices + tabbouleh
  • Smoked salmon + red onion + capers + everything bagel seasoning
  • Nut butter + honey + banana slices
  • Nutella + toasted coconut + strawberry slices

CAN TURKEY PINWHEELS be made in advance?

Turkey Pinwheels are a great recipe to make ahead for a party or help fill the gaps in your weekly meal prep. The cream cheese spread can be kept in an air-tight container and refrigerated for about a week. Pre-made pinwheels will also keep in the fridge for 2-3 days before they start to get soggy.

A close up of three rows of turkey pinwheels on a wooden cutting board.
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Turkey Pinwheels

Turkey Pinwheels are a fun and easy spin on simple sandwiches, and the perfect recipe to make ahead for lunch meal prep or take to a party or potluck.
Course Appetizer, Lunch, Meal Prep
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 8 pinwheels
Calories 225kcal

Ingredients

  • 4 oz. cream cheese, softened $1.10
  • 1/8 cup sharp cheddar cheese, finely shredded $0.87
  • 1/3 cup pimento-stuffed olives, finely chopped $0.99
  • 1 Tbsp olive brine
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp black pepper $0.01
  • 4 extra-large or burrito-style flour tortillas $1.15
  • 1 9oz. package sliced turkey $4.99
  • 1 cup spinach $0.80

Instructions

  • Stir together the softened cream cheese, finely-shredded cheddar cheese, finely-chopped pimento-stuffed olives, olive brine, garlic powder, and black pepper until very well combined.
  • Lay the tortillas out flat. Spread 2-3 tablespoons of the cream cheese mixture on one side of each tortilla, coating the entire face evenly from edge to edge.
  • Arrange 3-4 slices of turkey along the center of the tortilla, overlapping them as little as possible to make an even layer, and leaving about ¼” of the cream cheese spread exposed on the top and bottom edges of the tortilla to help it stick together. Then add a single layer of spinach leaves on top of the turkey.
  • Starting with the edge closest to you, fold over the tortilla so it sticks, and then roll it up as tightly as possible, tucking in the fillings as you go.
  • With the seam side facing down, slice the roll into 1" wide pieces.
  • Flip each pinwheel on its face, exposing the spiral, and transfer it to a serving platter or air-tight meal prep container. The pinwheels should hold together on their own, but if desired, you can insert a decorative toothpick into each.

See how we calculate recipe costs here.

Nutrition

Serving: 8pinwheelss | Calories: 225kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Sodium: 626mg | Fiber: 2g
An overhead shot of 18 turkey pinwheels lined up into three rows on top of a wooden cutting board next to a wooden bowl of fresh spinach on a white marble background.

How to Make TuRKEY PINWHEELS – Step by Step Photos

A small white bowl filled with unmixed ingredients of a cream cheese spread, including a block of cream cheese, shredded cheddar cheese, chopped pimento-stuffed olives and olive brine on a white marble background.

In a small bowl or air-tight container, make the cream cheese spread by stirring together 4 oz. of room-temperature cream cheese (cold cream cheese will be extremely difficult to mix and will likely create unpleasant lumps in the mixture), 1/8 cup of finely-shredded cheddar cheese, 1/3 cup of finely-chopped pimento-stuffed olives, 1 tablespoon of olive brine (which helps thin the cream cheese and eliminates the need for added salt), 1/2 teaspoon garlic powder, and 1/4 teaspoon of pepper until very well mixed.

A small white bowl filled with a savory cream cheese spread inspired by pimento cheese dip on a white marble background.

This savory cream cheese spread, which is inspired by pimento cheese dip, can be made ahead and kept refrigerated for at least a week. If coming from the fridge, you will want to re-soften this mixture at room temperature (for about 30 minutes) before trying to spread it on the tortillas in the following step.

An extra large burrito shell smeared from edge to edge with a savory cream cheese spread, sitting on a wooden cutting board with a white marble background.

Lay each tortilla out flat on a clean work surface, and spread each tortilla with 2-3 tablespoons (about 1/4 of the mixture) of the savory cream cheese spread, covering it evenly from edge to edge. You can always add a bit more “glue” as you roll (or after slicing) if needed, but it’s much easier to do at this step.

A large tortilla covered with savory cream cheese spread, and in the middle of the tortilla there are four turkey slices line up and overlapping slightly. The tortilla is sitting on a wooden cutting board against a background of white marble.

Arrange 3-4 slices of turkey across the center of the tortilla, overlapping them slightly to make an even layer depending on the size and thickness of each slice. (Since ours were super thin, we overlapped the slices more so each bite was still as satisfying!)

A large tortilla on a wooden cutting board covered with savory cream cheese, a row of turkey slices and covered in a single layer of baby spinach leaves.

Add a single layer of spinach leaves on top of the turkey, leaving about ¼” of the cream cheese spread exposed along the top and bottom edges of the tortilla so it will stick properly. I usually like to take the extra step of removing the longer stems.

Hands rolling up a large tortilla on a wooden cutting board. The tortilla is covered with a savory cream cheese spread, a row of turkey slices and covered in a single layer of baby spinach leaves.

Starting with the end closest to you, fold in the edge of the tortilla so it sticks, and then roll it all the way up, as tightly as possible, tucking and rearranging the fillings as you go — just to make sure you get a little bit of everything in every bite!

Two hands clicing a log of turkey pinwheels into one-inch pieces on a wooden cutting board.

Adjust the log so that the exposed seam is secured against the cutting board before slicing it. Then, using a very sharp knife, slice the log into 8 even portions (about 1” wide). Be as gentle as possible, so the pinwheels maintain their shape as much as possible and the filling doesn’t squish out. To help, you can rotate the log as you slice, or just use a good knife and adjust them all here and there after slicing (as I have done!)

Eleven turkey pinwheels arranged on a wooden cutting board.

Flip each pinwheel on its face, exposing the spiral, and transfer to a serving platter or air-tight container. The pinwheels should hold together on their own, but if desired, you can insert a decorative toothpick into each pinwheel, starting with the outermost edge, to ensure they won’t unravel.

Three rows of pinwheels, each leaning on the one next two it halfway, in three rows placed on a wooden cutting board.
Making and eating these Turkey Pinwheels will totally have you feelin’ like a kid again!

The post Turkey Pinwheels appeared first on Budget Bytes.

Pasta with Sausage and Peppers

Pasta with sausage and peppers is an easy dinner idea that is filling, flavorful, and makes great leftovers for lunch the next day!

The post Pasta with Sausage and Peppers appeared first on Budget Bytes.

Simple pasta dinners are kind of my specialty and this easy pasta with sausage and peppers is definitely one of my favorites. It’s a super quick meal, the leftovers are great for lunch the next day (or the next *few* days), and it’s surprisingly hearty for just how simple it is. So the next time you need a quick dinner fix, give this pasta with sausage and peppers a try. I think you’re going to love it!

Close up of a skillet full of pasta with sausage and peppers.

What’s in Pasta with Sausage and Peppers

One of the main reasons that I love this recipe is that it’s incredibly simple. The Italian sausage is already chock-full of herbs and spices, so you don’t have to add a whole lot more to the skillet to make everything flavorful. Here’s all you’ll need to make this awesome pasta dish:

  • Italian Sausage: makes this dish hearty and adds TONS of flavor to the meal.
  • Onion and Bell Peppers: these vegetables add color, texture, and a slight sweetness to the meal, which perfectly balances the rich sausage and spicy red pepper.
  • Seasonings: I kept the seasonings simple since the sausage will add so much flavor. All you need is some fresh garlic, basil, oregano, and crushed red pepper. But you could totally use an Italian seasoning blend in place of the individual herbs.
  • Pasta: I like to use penne pasta for this dish because the shape pairs well with the size of the sausage and peppers, and the ribbed texture helps grab onto the sauce.
  • Jarred Pasta Sauce: Using a store-bought sauce keeps this recipe incredibly simple and the ingredient list short. It’s a shortcut worth taking, IMHO!
  • Feta: a little sprinkle of feta cheese on top adds one last pop of flavor that really takes this dish to the next level! If you don’t have feta, a little grated Parmesan would also be awesome. ;)

What Kind of Sausage to Use

I think Italian sausage pairs best with this recipe and sweet, hot, or mild Italian sausage will all work fine. I prefer to use sausage in links so I can slice it into medallions, but you could also use loose Italian sausage if that’s what’s available.

If you prefer a chicken sausage to pork, you could definitely use that, just make sure it’s seasoned similarly to Italian sausage. You may also need to add a little extra fat to the skillet to make up for the fat that renders out of the pork sausage.

What Kind of Sauce to Use

I seriously love this dish with literally any kind of jarred pasta sauce, and for that reason I usually just reach for the most generic and inexpensive red sauce available. This time around I used Kroger’s Tomato + Basil tomato sauce. Nothing fancy, but still good, and definitely inexpensive! If you want to make your own sauce, you can try our simple Weeknight Pasta Sauce recipe (minus the ground beef).

Overhead view of a bowl full of pasta with sausage and peppers.
Overhead view of a bowl full of pasta with sausage and peppers.
Print

Pasta with Sausage and Peppers

Pasta with sausage and peppers is an easy dinner idea that is filling, flavorful, and makes great leftovers for lunch the next day!
Course Dinner, Main Course
Cuisine American
Total Cost $7.56 recipe / $1.89 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 517kcal

Ingredients

  • 2 Italian sausage links (about ½ lb.) $2.40
  • 1 Tbsp cooking oil $0.04
  • 1 red bell pepper $1.50
  • 1 yellow onion $0.37
  • 1 24oz. jar pasta sauce $1.67
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp crushed red pepper $0.02
  • 1/2 lb. penne pasta $0.67
  • 1 oz. feta, crumbled $0.69
  • 1 Tbsp chopped parsley (optional) $0.10

Instructions

  • Heat a large skillet over medium. Add the cooking oil and sausage links to the skillet and cook the sausage for a few minutes on each side, or until well browned (it does not need to be cooked through at this point).
  • Remove the sausage to a clean cutting board and slice the sausage into medallions. Return the sausage to the skillet and continue to cook until the sausage is cooked through and browned on the cut sides. Remove the sausage to a clean plate.
  • Meanwhile, slice the bell pepper and onion into thin strips. Add the sliced onion and bell pepper to the skillet after removing the sausage. Stir and cook the vegetables over medium heat, just until they begin to soften slightly.
  • Add the sausage back to the skillet along with the pasta sauce, basil, oregano, and red pepper to the skillet. Stir everything to combine and heat through.
  • Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until tender (about 7 minutes). Drain the pasta in a colander, then add it to the skillet and stir to combine with the sauce.
  • Top the skillet with crumbled feta and chopped parsley (if desired), then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 517kcal | Carbohydrates: 57g | Protein: 19g | Fat: 24g | Sodium: 1310mg | Fiber: 6g
Side view of pasta with sausage and peppers in the skillet.

How to Make Pasta with sausage – Step by Step Photos

Cooked sausage links in a skillet.

Heat 1 Tbsp cooking oil in a large skillet over medium. Once hot, add two Italian sausage links (about ½ lb. total) to the skillet and cook on each side until well browned. The sausage will not be cooked through at this point, but that’s okay.

Sliced sausage on a cutting board.

Remove the partially cooked sausage to a cutting board and slice them into ¼-½ inch wide medallions.

Fully cooked sliced sausage in the skillet.

Return the sliced sausage to the skillet and continue cooking over medium heat until the sausage is browned on the cut sides. Remove the cooked sausage to a clean bowl.

Sliced bell pepper and yellow onion on a cutting board.

Meanwhile, slice one red bell pepper and one yellow onion into ¼-inch wide strips.

Cooked peppers and onions in the skillet.

Add the sliced peppers and onions to the skillet with the remaining fat from the sausage. Continue to cook over medium heat until the peppers and onions just begin to soften. The moisture from the vegetables will help lift the browned bits from the sausage off the bottom of the skillet.

Sauce and seasoning being added to the skillet.

Add the cooked sausage back to the skillet along with one 24 oz. jar of pasta sauce, ½ tsp dried basil, ½ tsp dried oregano, and ¼ tsp crushed red pepper. Stir everything to combine and heat through.

Adding cooked penne to the skillet.

Bring a pot of water to a boil for the pasta. Once boiling, add ½ lb. penne pasta and continue to boil until tender (about 7 minutes). Drain the penne in a colander, then add it to the skillet with the sauce. Stir to combine.

Feta being sprinkled over top of the skillet.

Sprinkle a small amount of crumbled feta (about 1 oz.) and a little chopped parsley (if desired) over top just before serving.

Overhead view of a skillet with sausage and peppers being stirred with a wooden spoon.

Enjoy!

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