Egg Roll in a Bowl
Love egg rolls? This delicious Egg Roll Bowl is easy to make in one pan! A healthy, vegan, low-carb dinner that tastes just like an egg roll! Meat-adaptable.
Category: One Pot Meals
Lentil Turkey Sausage Soup
Lentil soup and I have a special connection. As a child with a frugal Middle Eastern father, lentil soup often happened in my growing-up years. It was healthy, filling, and, most of all, affordable. Little did I know that one day, it would ultimately …
Shakshuka
This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!
The post Shakshuka appeared first on Budget Bytes.
Maybe it’s an unpopular opinion, but I prefer a savory breakfast to a sweet breakfast 10/10. I’m even happier when my breakfast has a spicy kick to it, and this simple Shakshuka recipe delivers! Loaded with fragrant spices, this hearty and filling homemade Shakshuka pleases all the senses with great textures, deep flavors, and a beautiful red color that comes out of the oven sizzling hot. You won’t be disappointed. Not to mention, the leftovers are even better, making this vegetarian budget-friendly staple a regular in my breakfast recipe rotation.
What is Shakshuka?
Shakshuka, also known as shakshouka and chakchouka, is believed to have originated in Tunisia and is a staple dish in many North African and Middle Eastern countries. In some Arabic dialects, “shakshuka” translates to “all mixed up’ or “mixture,” which perfectly describes this flavorful recipe. Eggs are gently poached in a spicy red pepper and tomato sauce, which is seasoned with fragrant spices like cardamom, cumin, paprika, and chili powder. It’s a one-pan meal often served for breakfast, but I’d never say no to having it for dinner!
Ingredients
Here’s what you’ll need to make this easy shakshuka recipe:
- Olive Oil: Softens the veggies and adds some healthy fats.
- Vegetables: Yellow onion, red bell pepper, and celery add texture and bulk out the sauce.
- Seasonings: Salt, black pepper, smoked paprika, cumin, and cayenne pepper are traditional seasonings in many egg shakshuka recipes. I also add oregano, cinnamon, and cardamom for even more depth of flavor. (If cardamom isn’t a spice you often gravitate towards, I recommend giving it a try! It adds so much warmth and complexity to dishes, like in this recipe or these chai spiced scones.)
- Jalapeño: I said I love a spicy kick! If you’re not into spicy, you can skip the cayenne and add only 1 jalapeño, or skip the jalapeño altogether and add a green bell pepper.
- Garlic: A staple in many savory recipes.
- Canned Fire Roasted Diced Tomatoes: Adds a smoky note to the sauce. Plain diced tomatoes will also work.
- Tomato Paste: Creates an even richer tomato flavor.
- Lemon: I use the zest from a lemon and one tablespoon of lemon juice to brighten up the flavors.
- Sugar: A small amount of sugar helps balance out the acidity of the tomatoes.
- Water: Depending on how thick you like your sauce, you can add a little water to thin it out.
- Eggs: Use as many or as few eggs as you like, depending on how many servings you want. You don’t even need to use eggs if you want to make a vegan version or you don’t like eggs! The tomato sauce is flavorful enough on its own, and you can skip the oven step altogether if you don’t use eggs.
- Fresh Parsley: For garnishing.
What Else Can I Add?
This is a great ‘clear your fridge out’ recipe because it’s so forgiving and tastes great no matter what you throw in. Here are some fun variations you can try:
- Add in extra veggies like zucchini, mushrooms, or spinach.
- Pour in some canned chickpeas or beans to make a smoky white bean shakshuka.
- If you eat meat, cook up ground beef or sausage before adding the other ingredients.
- Switch out the fresh jalapeño for canned green chilies and use cilantro instead of parsley for a southwestern twist (like in this salsa poached eggs recipe!)
- Olives, capers, or artichoke hearts would also be delicious additions to the sauce.
- Top with crumbled feta or dollops of labneh (cheese made from strained yogurt) for a creamy, tangy contrast.
Eggs in Purgatory vs Shakshuka
Shakshuka is often compared to other baked egg recipes, such as Italian eggs in purgatory. While they’re prepared in a similar way (eggs cooked in tomato sauce), eggs in purgatory have a more Italian influence, with ingredients like basil and Parmesan. This differs from shakshuka, which has North African and Middle Eastern flavors, utilizing spices like cumin and cardamom. Also, eggs in purgatory recipes don’t usually include red bell pepper—a staple in shakshuka. Both are delicious in their own right but originate from different regions and have distinct flavor profiles!
Serving Suggestions
My family loves this recipe served with sliced avocado and fresh pita bread. A side of white bean hummus or falafel would be delicious, too! But whatever you do, you MUST serve this with some sort of bread to soak up all of that delicious sauce—a slice of no-knead bread, homemade garlic bread, or even focaccia rolls—anything you like! A side salad like our Mediterranean tuna salad, falafel salad, or even this street corn salad would be perfect for lunch or dinner.
How to Store
This recipe tastes just as good when served as leftovers! Let your baked shakshuka cool completely before storing in an airtight container in the fridge for 1-2 days (with eggs) or 3-4 days (without eggs). For freezing, remove the eggs and store in a freezer-safe container for up to 6 months. Let it thaw before reheating on the stove top. You can always add fresh eggs when reheating for a hot breakfast or dinner option!
Shakshuka Recipe
This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!
Servings 4 servings (1.5 cups per serving)
Calories 210kcal
Equipment
Ingredients
- 3 Tbsp olive oil $0.57
- 1 large yellow onion, diced $0.94
- 1 red bell pepper, diced $1.48
- 2 jalapeño, seeded and diced $0.80
- 5 ribs celery, diced $0.75
- 2 tsp salt $0.02
- 2 Tbsp smoked paprika $0.98
- 1 ½ tsp cardamom $1.02
- ¼ tsp cinnamon $0.02
- ¼ tsp cayenne pepper $0.06
- 1 tsp oregano $0.21
- 1 tsp cumin $0.08
- ½ tsp freshly cracked black pepper $0.04
- 4 cloves garlic, minced $0.12
- 1 14.5 oz can fire roasted diced tomatoes, with juices* $1.23
- 2 Tbsp tomato paste $0.14
- 1 lemon, zested + 1 Tbsp juice $0.68
- 2 tsp sugar $0.01
- 1 cup water, as needed $0.00
- 3 eggs (optional)** (see note) $0.90
- 2 Tbsp fresh parsley for garnish $0.10
Instructions
- Preheat oven to 350 degrees. Drizzle olive oil in a large, oven-safe skillet or oven-safe sauté pan and add diced yellow onion, diced red bell pepper, seeded and diced jalapeño, and diced celery. Add salt, smoked paprika, cardamom, cinnamon, cayenne pepper, oregano, cumin and black pepper.
- Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.
- Add minced garlic, fire roasted diced tomatoes with juices, tomato paste, lemon zest and juice, and sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.
- Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.**
- Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque.*** Top with black pepper and fresh parsley.
- Serve with toasted pita and fresh avocado (optional). Enjoy!
See how we calculate recipe costs here.
Notes
*If you can’t find fire roasted diced tomatoes in a can, plain diced tomatoes work just fine.
**This recipe makes at least 4 hearty servings. We used 3 eggs in the studio because one of our taste testers does not eat eggs. You can stretch this recipe further than 4 servings if everyone is having it with eggs and you serve this with toasted or grilled pita!
***If you’re planning to enjoy this without eggs, you can skip the oven step.
Nutrition
Serving: 1.5cups | Calories: 210kcal | Carbohydrates: 16g | Protein: 7g | Fat: 15g | Sodium: 1330mg | Fiber: 5g
how to make Shakshuka – step by step photos
Preheat oven to 350 degrees. Drizzle 3 Tbsp olive oil in a large, oven-safe skillet or oven-safe sauté pan and add 1 diced yellow onion, 1 diced red bell pepper, 2 seeded and diced jalapeño, and 5 diced ribs celery. Add 2 tsp salt, 2 Tbsp smoked paprika, 1 ½ tsp cardamom, ¼ tsp cinnamon, ¼ tsp cayenne pepper, 1 tsp oregano, 1 tsp cumin and ½ tsp black pepper.
Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.
Add 4 cloves minced garlic, a 14.5 oz can of fire roasted diced tomatoes with juices, 2 Tbsp tomato paste, lemon zest from 1 lemon, 1 Tbsp lemon juice, and 2 tsp sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add 1 cup water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.
Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.
Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque. Top with black pepper and 2 Tbsp fresh parsley. Serve with toasted pita and fresh avocado (optional). Enjoy!
If you’re serving this recipe for shakshuka with eggs, break the yolk and let it ooze into the tomato sauce for maximum flavor explosion!
More Baked Egg Recipes
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Lasagna Soup
This Lasagna Soup is hearty, satisfying, and has all the delicious flavors of classic lasagna, but made conveniently in one pot!
The post Lasagna Soup appeared first on Budget Bytes.
Alright friends, are you ready for soup season? This Lasagna Soup recipe is in the running for one of my favorite soups of all time, yes it’s that good!! It has all of the classic flavors of lasagna, including Italian sausage, crushed tomatoes, and lots of herbs and spices, but is conveniently made in one pot. Add a cheesy topping on top, grab some garlic bread, and before you know it you have the most delicious, hearty, and satisfying meal.
What Is Lasagna Soup?
Lasagna soup is everything you love about regular lasagna, but conveniently made in one pot for a cozy and hearty soup! It includes the same bold flavors and traditional ingredients of lasagna, but made in an easy and more approachable way. So whenever you have a taste for lasagna and you don’t want to bother with all of those layers, now you can make this delicious lasagna soup instead!
Ingredients For Lasagna Soup
Here are the ingredients you need to make this delicious lasagna soup recipe:
- Italian Sausage: I used Italian sausage for the meat component since it’s pre-seasoned with herbs and spices and adds lots of flavor to the soup.
- Aromatics: Onion, bell pepper, and garlic adds wonderful aromatics and more depth of flavor to the soup.
- Tomatoes: A combination of crushed and diced tomatoes adds texture and lots of flavor to the soup. Tomato paste is also added to help thicken the soup.
- Lasagna Noodles: Of course it wouldn’t be lasagna soup without the noodles! Just classic, curly-edged lasagna noodles is all you’ll need (not the no-bake noodles).
- Seasoning: A mix of Italian seasoning, salt, pepper, and red pepper flakes to season the soup.
- Sugar: A little bit of sugar to balance the acidity of all the tomatoes.
- Chicken Broth: The soup and the noodles cook in the chicken broth until the noodles are tender.
- Cheese Topping: Instead of mixing cheese directly in the soup, I added a cheese topping on top. This way everyone can add exactly the amount of cheese they want in their soup or leave it out all together. This 3-cheese combo topping is definitely one of my favorite components of this soup, so I highly recommend it!😉
Recipe Tips & Variations
- On a budget? Just use half of the Italian sausage and save the other half for a different recipe. Trust me this soup will still be delicious!
- Substitute Italian sausage for ground beef or ground turkey. You may need to add a little more seasoning if you decide to go this route. You can also check to see if your grocery store has Italian turkey sausage instead.
- Want to add more veggies? Try adding some sliced mushrooms, carrots, or spinach to the soup. Sauté the mushrooms and carrots at the same time as the bell peppers and onions. Add any leafy greens towards the end of the cook time.
- If you want to make the soup dairy-free you can easily leave the cheese topping off altogether or use a combination of your favorite plant-based ricotta, mozzarella, and parmesan cheese.
Serving Suggestions
Since this soup is so filling you can definitely keep the sides simple. I recommend serving it with some of our popular homemade garlic bread. It’s super easy to make and tastes 10x better than store-bought garlic bread. You can also add a simple side salad or Caesar salad on the side to complete the meal.
Storing & Freezing Leftovers
If you’re lucky enough to have any leftovers, first allow the soup to cool. Then divide the soup into single serving containers and store in the refrigerator for 4-5 days. If you are taking this soup in your lunch, this allows you to easily grab and heat up one serving at a time. For longer storage, place the lasagna soup in freezer-safe containers, and freeze for up to 3 months. To reheat, first allow the soup to thaw in the refrigerator overnight. Then reheat on the stovetop until warmed through.
And if you like turning classic comfort foods into cozy soup recipes, then try our Chicken Pot Pie Soup and Chicken Enchilada Soup next!
Lasagna Soup
This Lasagna Soup is hearty, satisfying, and has all the delicious flavors of classic lasagna, but made conveniently in one pot!
Servings 6 (about 1.5 cups each)
Calories 578kcal
Equipment
Ingredients
- 1 Tbsp cooking oil $0.04
- 1 lb. Italian sausage $4.69
- 1 yellow onion, diced $0.32
- 1 red bell pepper, diced $1.50
- 4 cloves of garlic, minced $0.32
- 2 Tbsp tomato paste $0.30
- 1 15oz. can crushed tomatoes $1.50
- 1 14oz. can diced tomatoes $1.50
- 2 tsp Italian seasoning $0.20
- 3/4 tsp salt $0.05
- 1/4 tsp freshly cracked black pepper $0.02
- 2 tsp sugar $0.05
- 1/4 tsp red pepper flakes $0.05
- 5 cups chicken broth $0.91
- 8 lasagna noodles $1.15
Cheese Topping
- 1 cup whole milk ricotta cheese $1.93
- 1/2 cup shredded mozzarella cheese $0.57
- 1/4 cup grated parmesan cheese $0.40
- 1 Tbsp fresh chopped parsley $0.15
- 1/4 tsp freshly cracked black pepper $0.02
- pinch of salt $0.02
Instructions
- Heat a large dutch oven or soup pot over medium heat and add the oil. Crumble and brown the Italian sausage.
- Once the sausage has browned, add the diced onion, diced bell pepper, and minced garlic to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
- Now add the tomato paste, crushed tomatoes, diced tomatoes, Italian seasoning, salt, black pepper, sugar, red pepper flakes, and chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.
- While the pot is heating up, break the lasagna noodles into one to two-inch pieces. Add the noodles to the pot and give the soup a stir.
- Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.
- While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine the ricotta, shredded mozzarella, grated parmesan cheese, chopped parsley, black pepper, and a pinch of salt. Mix the ingredients together.
- Once the soup is done and the lasagna noodles are tender, remove the pot from the heat. Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra fresh parsley, and garlic bread on the side. Enjoy!
See how we calculate recipe costs here.
Nutrition
Serving: 1serving | Calories: 578kcal | Carbohydrates: 38g | Protein: 26g | Fat: 36g | Sodium: 1785mg | Fiber: 3g
How to Make Lasagna Soup – Step by Step Photos
Heat a large dutch oven or soup pot over medium heat and add 1 Tbsp cooking oil. Crumble and brown 1 lb. Italian sausage.
Once the sausage has browned, add 1 diced onion, 1 diced red bell pepper, and 4 minced garlic cloves to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
Now add 2 Tbsp tomato paste, 1-15oz. can crushed tomatoes, 1-14oz. can diced tomatoes, 2 tsp Italian seasoning, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, 2 tsp sugar, 1/4 tsp red pepper flakes, and 5 cups chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.
While the pot is heating up, break 8 lasagna noodles into one to two-inch pieces.
Add the noodles to the pot and give the soup a stir. Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.
While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine 1 cup whole milk ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan cheese, 1 Tbsp chopped parsley, 1/4 tsp freshly cracked black pepper, and a pinch of salt.
Mix all of the ingredients together well.
Once the soup is done and the lasagna noodles are tender, remove the pot from the heat.
Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra parsley, and garlic bread on the side. Enjoy!
More Delicious Soup Recipes
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Instant Pot Pasta and Meatballs
Instant Pot Pasta and Meatballs is one of my favorite busy weeknight dinners. Just add all the uncooked ingredients to the pot, press a button, and let the Instant pot do the work. Instant Pot recipes are so convenient! Try Beef Gyros, Instant Pot Mashed Potatoes, Instant Pot Spaghetti, Instant Pot Short Ribs, or Instant…
Instant Pot Pasta and Meatballs is one of my favorite busy weeknight dinners. Just add all the uncooked ingredients to the pot, press a button, and let the Instant pot do the work.
Instant Pot recipes are so convenient! Try Beef Gyros, Instant Pot Mashed Potatoes, Instant Pot Spaghetti, Instant Pot Short Ribs, or Instant Pot Meatloaf!
Every busy family needs this Instant Pot Pasta and Meatballs recipe.
This recipe has saved me more than once, and made me look like the most put together Mom in the world, when I’m actually just trying not to drop every ball I’m juggling. It doesn’t get easier than adding uncooked pasta, frozen meatballs, tomato sauce and spices to a pot, and voila, dinner is ready at the press of a button. It still has an elevated edge to it, with a homemade sauce, rather than jarred, and you could use from-scratch frozen cooked meatballs, too.
If you’re new to the Instant Pot, here are my tips for how to use your Instant Pot, and all of my Instant Pot recipes.
How to make Instant Pot Pasta with Meatballs:
Layer Ingredients: Add frozen meatballs to Instant pot and add uncooked pasta on top. Add water, followed by crushed tomatoes, seasonings, and tomato sauce. Make sure the sauce is covering all of the noodles.
Cook: Cook on manual, high pressure, for half of the cook time it instructs on the box of pasta. Quick release to release pressure. Serve instant pot pasta with grated parmesan cheese and some breadsticks or garlic knots on the side.
Recipe Variations:
- Homemade Meatballs: prepare homemade meatball, but to cook, use the instant pot, on sauté setting, brown them lightly on all sides, in a little oil. You don’t need to cook them all the way through. Continue with recipes steps as instructed, adding uncooked pasta, sauces, spices and water on top, and cooking at high pressure.
- Spicy: use crushed fire roasted tomatoes instead of the crushed tomatoes, and add a dash of crushed red pepper flakes to the sauce.
- Veggies: Stir in fresh spinach at the end.
More Recipes with Meatballs:
- Swedish Meatballs
- Meatballs Arrabbiata
- BBQ Meatballs
- Meatball Subs
- Hawaiian Meatballs
- Mediterranean Meatball Bowl
- Baked Chicken Meatballs
- Green Curry Meatballs
- Air Fryer Meatballs
- Buffalo Chicken Meatballs
- One Pan Meatball Casserole
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Instant Pot Pasta and Meatballs
Instant Pot Pasta and Meatballs is one of my favorite busy weeknight dinners! Dump uncooked pasta, meatballs, and a simple sauce ingredients to the Instant Pot then minutes later dinner is on the table! This is a family meal staple everyone needs!
Servings 8
Calories 547kcal
Equipment
Ingredients
- 2 pounds frozen cooked meatballs*
- 1 pound penne pasta
- 3 cups water
- 24 oz can crushed tomatoes
- 8 oz can tomato sauce
- 1 1/2 teaspoons Italian seasonings
- ½ teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1 teaspoon dried minced onion
- 3 Tablespoons fresh basil leaves , chopped (or 2 tsp. dried)
- 1 Tablespoon red wine vinegar
- salt and pepper
- freshly grated parmesan cheese , for topping
- fresh chopped parsley , for garnish
- crushed red pepper flakes , optional for garnish
Instructions
- DISCLAIMER: I developed and tested this recipe using my 6-QUART INSTANT POT DUO. If you’re using a larger IP or a newer brand you may need to add more liquid so that you don’t get a burn notice. (The new IP are much more sensitive). Refer to this article for more information on adapting recipes for your instant pot.
- Layer ingredients in Instant Pot: Spray the bottom of the instant pot with nonstick cooking spray. Add frozen meatballs, then dry pasta, spreading into an even layer. Pour water over pasta. Add crushed tomatoes, seasonings and tomato sauce and gently tomato sauce and seasonings. Smooth the sauce to completely cover the noodles.
- Cook on High Pressure (Manual) for 4-5 minutes (half the cook time listed on the box of pasta).
- Do a controlled quick release when timer beeps. Stir. Allow to cool for 5-10 minutes before serving. Serve with fresh grated parmesan on top, and extra chopped fresh basil, if desired.
Video
Notes
Homemade Meatballs: prepare homemade meatball, but to cook, use the instant pot, on sauté setting, brown them lightly on all sides, in a little oil. You don’t need to cook them all the way through. Continue with recipes steps as instructed, adding uncooked pasta, sauces, spices and water on top, and cooking at high pressure.
Spicy: use crushed fire roasted tomatoes instead of the crushed tomatoes, and add a dash of crushed red pepper flakes to the sauce.
Veggies: Stir in fresh spinach at the end of cooking.
Nutrition
Calories: 547kcal | Carbohydrates: 51g | Protein: 28g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 332mg | Potassium: 809mg | Fiber: 4g | Sugar: 6g | Vitamin A: 360IU | Vitamin C: 11.2mg | Calcium: 72mg | Iron: 3.3mg
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I originally shared this recipe February 2019. Updated August 2022 and October 2024.
Sweet Potato Black Bean Skillet
This Sweet Potato Black Bean skillet is a fun, budget-friendly, and veggie packed meal with lots of flavor and is perfect for meal prep!
The post Sweet Potato Black Bean Skillet appeared first on Budget Bytes.
Quick and easy one-skillet meals are always my favorite and this Sweet Potato Black Bean skillet is no exception. It’s nutritious, veggie-packed, perfect for cleaning out the fridge or pantry, and of course it’s budget-friendly! It’s also great for meal prep. So grab some avocados, sour cream or greek yogurt, and your favorite salsa and get ready to enjoy this simple and delicious 25-minute meal!
Ingredients For Sweet Potato Black Bean Skillet
I was definitely going for more Southwest-inspired flavors for this recipe! So here’s everything that you’ll need:
- Sweet Potatoes: Sweet potatoes are super nutritious and just so happen to be one of my favorite foods. You’ll only need about 2 medium sized sweet potatoes for this recipe.
- Black Beans: Black beans are packed with fiber and protein and are great paired with sweet potatoes. They also add lots of color and texture to the dish.
- Bell Pepper and Onion: I love the combination of peppers and onions in savory recipes. They both add wonderful flavor and aromatics.
- Diced Tomatoes: I used petite diced tomatoes to roughly match the size of the rest of the chopped veggies in this recipe. Fire-roasted tomatoes would also taste great!
- Kale: A couple handfuls of chopped kale adds color, texture, and extra vegetables to the dish. You can also substitute with baby spinach instead if that’s what you have in your fridge.
- Spices: I used a mix of chili powder, cumin, smoked paprika and garlic powder to create a bold Southwest-inspired flavor base for this skillet meal.
Recipe Tips!
- Try to dice the sweet potatoes and vegetables in a uniform size so they cook quickly and evenly in the skillet.
- Don’t worry about the sweet potatoes cooking all the way through in the first step. They will continue to cook with the rest of the ingredients. The goal is for them to not be too mushy and still have some bite to them when they’re done.
- Feel free to mix and match the ingredients based on what you have in your pantry or fridge. Fire-roasted tomatoes would be great and I always have an extra half bag of spinach in my fridge.
Topping & Serving Suggestions
I topped this easy skillet dish with some fresh cilantro and served it with some brown rice. But there are so many other tasty options to choose from. Here are just a few suggestions:
- Fresh avocado
- Salsa or fresh diced tomatoes
- A dollop of sour cream or Lime Crema drizzled on top.
- Creamy Avocado Dressing
- And serve with white or brown rice or even some tortilla chips on the side.
Storing Leftovers
This recipe is perfect if you want to meal prep your lunch for a few days and it stores really well in the fridge. Just store the leftovers, minus any toppings, in an airtight container in the refrigerator for up to 3 days. If you are serving it with some rice you can add the rice to the same container (see my picture below in the step-by-step photos). When you’re ready to enjoy, reheat in the microwave until warmed through. Then just top with your favorite toppings and lunch is served!
Sweet Potato Black Bean Skillet
This Sweet Potato Black Bean skillet is a fun, budget-friendly, and veggie packed meal with lots of flavor and is perfect for meal prep!
Servings 4 (1.75 cups each)
Calories 220kcal
Ingredients
- 1.5 lbs. sweet potatoes (about 2 medium) $1.64
- 1 red bell pepper, diced $1.50
- 1 small yellow onion, diced $0.42
- 1.5 Tbsp olive oil $0.18
- 1 tsp chili powder $0.10
- 1/2 tsp cumin $0.05
- 1/2 tsp garlic powder $0.05
- 3/4 tsp salt $0.05
- 1/4 tsp freshly cracked black pepper $0.02
- 1/4 tsp smoked paprika $0.05
- 1 15 oz. can black beans, drained $1.25
- 1 14 oz. can petite diced tomatoes $1.47
- 2 cups chopped kale $0.56
- 1 Tbsp fresh chopped cilantro $0.10
Instructions
- Wash, peel, and dice the sweet potatoes. Dice the red bell pepper and the onion.
- Heat a large skillet over medium heat and add the olive oil. Add the diced sweet potatoes and cook for 8 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.
- Now add the diced bell pepper, onion, chili powder, cumin, garlic powder, salt, black pepper, and smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3 minutes.
- Add the black beans, diced tomatoes, and chopped kale to the skillet. Gently stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.
- Now all that's left to do is top with some fresh chopped cilantro and enjoy!
See how we calculate recipe costs here.
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Sodium: 548mg | Fiber: 7g
How to Make Sweet Potato Black Bean Skillet – Step by Step Photos
Wash, peel, and dice 1.5 lb. of sweet potatoes (about 2 medium). Also dice 1 red bell pepper and 1 yellow onion.
Heat a large skillet over medium heat and add 1.5 Tbsp olive oil. Add the diced sweet potatoes and cook for 8 minutes.
Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.
Now add the red bell pepper and diced onion to the skillet.
Then add 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, and 1/4 tsp smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3 minutes.
Add 1-15oz. can black beans (drained), 1-14oz. can petite diced tomatoes, and 2 cups chopped kale to the skillet. Stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.
Now all that’s left to do is top with some fresh chopped cilantro (optional) and enjoy. That’s it! A quick, simple and filling meal! ;)
Btw, this dish is absolutely perfect for meal prep! Here I decided to add the leftovers to meal prep containers with some cooked brown rice. So easy and sooo good!
More Easy Skillet Recipes
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American Goulash (Beefaroni)
Our delicious American Goulash recipe has ground beef and elbow pasta cooked in a flavorful, cheesy, red sauce. It’s made all in one pan and is picky-eater approved! Want more pasta dishes? Try Tuscan Chicken Pasta, Manicotti, Boursin Pasta, and Pastalaya! How to make American Goulash (Beefaroni): Make Sauce: Sauté onion in pan then add…
Our delicious American Goulash recipe has ground beef and elbow pasta cooked in a flavorful, cheesy, red sauce. It’s made all in one pan and is picky-eater approved!
Want more pasta dishes? Try Tuscan Chicken Pasta, Manicotti, Boursin Pasta, and Pastalaya!
American Goulash they’ll devour (even picky eaters!).
Whether you call it American Goulash or Beefaroni, you have to admit, this pasta dish a totally comfort classic! It’s made all in one pan in about 30 minutes, making it a winner for busy weeknights. I’ve also included instructions to make goulash in the instant pot or slow cooker.
How to make American Goulash (Beefaroni):
Make Sauce: Sauté onion in pan then add garlic. Add ground beef and season with salt and pepper. Cook, using a meat chopper or spatula to crumble it to small pieces. Add dry spices and cook for 1-2 minutes. Pour in tomato sauce, tomato paste, sugar, Worcestershire, and 1 ½ cups beef broth. Simmer on low for 15-20 minutes.
Cook Pasta: Add the additional ¾ cup broth and uncooked pasta. Cook until pasta is tender then stir in the cheese, allowing it to melt.
Freezing Instructions:
To Freeze: Allow to cool completely then place in a freezer safe container and freeze for up to 2 months. Thaw completely in the fridge, then add a splash of broth when reheating, if needed.
Recipe Variations:
- Instant Pot: Push setting on Instant Pot to sauté then cook ground beef and onion. Drain grease, add spices, then cook for 1 minute. Turn off Instant Pot then stir in tomato sauce, paste, sugar, Worcestershire, and 1 ½ cups beef broth (don’t add any extra broth). Dump in macaroni noodles, stir, then close lid and seal and set to high pressure for 4 minutes. Do a quick release, stir, and add cheese.
- Crock Pot: Cook onion and ground beef in a pan on the stove then add spices and cook for 2 minutes. Stir in tomato sauce, paste, sugar, Worcestershire, and 1 cup of beef broth. Cook on high for 2 hours or on low for 4 hours. Cook pasta separately according to package instructions, then stir in the cooked noodles and cheese, stirring until melted.
More One Pot Meals:
- Garlic Chicken
- Chicken Marsala Pasta
- Honey Mustard Chicken
- Teriyaki Chicken
- Chow Mein
- Breakfast Skillet
- Taco Soup
- Cottage Pie
- Classic Homemade Chili
- Baked Ziti
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American Goulash (Beefaroni)
Delicious American Goulash made with ground beef and elbow pasta in a flavorful and cheesy red sauce. It's made all in one pan and is picky-eater approved!
Servings 6
Calories 400kcal
Cost $12
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 large onion , finely diced
- 3 cloves garlic , minced
- 1 lb lean ground beef or turkey
- salt and pepper to taste
- 1 Tablespoon dried parsley
- 2 teaspoons dried basil
- 1 teaspoon EACH garlic powder, and paprika
- 1/2 teaspoon EACH dried oregano and chili powder
- pinch crushed red pepper flakes
- 6 oz tomato paste
- 15 oz tomato sauce
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon granulated sugar
- 2 1/2 cups low-sodium beef broth , divided
- 1 ½ cups elbow noodles (8 oz) , uncooked
- 1 cup freshly grated cheddar cheese
Instructions
- Sauté onions and cook beef: Heat a large skillet with sides, over medium heat. Add oil. Once hot, add onion and saute for several minutes into tender and translucent. Add garlic and cook for 30 seconds. Push onion to the side and add ground beef and season well with salt and pepper. Cook until browned, crumbling it into very small pieces as it cooks. Add all dry spices and cook for 1-2 minutes.
- Finish sauce: Stir in the tomato paste, tomato sauce, sugar, Worcestershire and 1 ½ cups beef broth. Simmer on low for 15-20 minutes. Taste and add additional seasonings, if needed.
- Add pasta: Stir in additional ¾ cup broth and uncooked pasta. Cook until pasta is tender. Stir in freshly grated cheese and allow to melt. Serve immediately.
Video
Notes
To Freeze: Allow to cool completely then place in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before heating. Add a splash of additional broth when reheating, if needed.
Instant Pot Beefaroni: Cook onion and ground beef on sauté setting in Instant Pot. Drain grease and add dry spices and cook for 1 minute. Turn off Instant Pot and stir in tomato paste, tomato sauce, sugar, Worcestershire and 1 ½ cups beef broth (don’t add any additional beef broth). Pour in macaroni noodles, stir, and place lid on seal and set to high pressure for 4 minutes. Do a quick release when finished, stir, and add grated cheese.
Crock Pot Beefaroni: Cook onion and ground beef on stove. Add dry spices and cook for 2 minutes. Stir in tomato paste, tomato sauce, sugar, Worcestershire and 1 cup beef broth and cook on high for 2 hours or on low for 4 hours. Cook pasta separately. Add cooked noodles and grated cheese, and stir until cheese has melted.
Nutrition
Calories: 400kcal | Carbohydrates: 41g | Protein: 29g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1130mg | Potassium: 1010mg | Fiber: 4g | Sugar: 11g | Vitamin A: 942IU | Vitamin C: 14mg | Calcium: 199mg | Iron: 5mg
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I originally shared this recipe August 2021. Updated September 2024.
Shrimp and White Bean Stew
Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It’s super filling, delicious, and easy to make!
The post Shrimp and White Bean Stew appeared first on Budget Bytes.
Seafood was always a special treat in my family growing up. My grandparents and mother loved it, so I learned to love it. If you’re a fan of seafood and want to try something new, you have to make this Shrimp and White Bean Stew! Unlike other stews that take hours to cook, this dish is super quick to make (ideal for busy weeknights!) Frozen peeled shrimp and canned white beans make it even easier to prepare, and you’ll make the rich broth from ingredients you might already have on hand. It’s a one-pot meal that’s perfect for a cozy night in or entertaining guests on a budget!
I grew up in central Massachusetts, but the beauty of living in New England is that the coastline is just a short drive away from wherever you call home. It might be more of a day trip if you’re in Western Massachusetts, but it can be done! And pretty much no matter where you live, seafood caught fresh that day is the only acceptable kind. (New Englanders are so spoiled when it comes to seafood!)
Here in Tennessee, while it’s possible to get fresh seafood, tracking down the frozen kind is much easier (not to mention more budget-friendly!) This recipe for shrimp and white bean stew tastes luxurious and rich but is made with easy-to-find ingredients that won’t break the bank. Canned white beans, frozen shrimp, and pantry staples like garlic and chicken broth all simmer together to create the most comforting and satisfying dish.
Ingredients for Shrimp and White Bean Stew
Here’s what you’ll need to make this lemon shrimp and bean stew recipe:
- Shrimp: Use large peeled and deveined shrimp for this recipe. I got a bag of frozen tail-off shrimp, which I thaw before using, but fresh shrimp is great if you can get it. If your shrimp still have tails on, you may want to remove them before adding to the stew.
- Vegetables: Finely sliced parsnip, celery, and yellow onion add a subtle sweetness and nuttiness to the broth. Can’t find a fresh parsnip? You can substitute it with a carrot.
- Lemon: I add lemon zest, not juice, to this shrimp stew to give it a bright, citrusy flavor. The zest adds a subtle tang without overpowering the dish or making it too acidic. Use the zest of half a lemon and slice the other half for garnish (that way, your family can add as much or as little lemon juice as they want).
- Olive Oil: Softens the veggies and adds a delicious richness to the broth.
- Salted Butter: A small amount of butter gives the stew a velvety texture and rounds out the flavor.
- Garlic: Use fresh minced garlic for maximum flavor.
- Cannellini Beans: These beans add a creamy texture and extra protein to the stew. While I don’t use the liquid from the canned beans in this recipe, you can store it in the fridge and use it to thicken other soups, stews, or dips you might make. Navy beans, great Northern beans, or another canned white bean would work as a substitute if needed.
- Chicken Broth: I use Better Than Bouillon to keep this recipe budget-friendly. You can also use homemade or store-bought chicken broth. Vegetable broth is an appropriate substitute for the pescatarians out there!
- Parmesan: A little Parmesan cheese adds the best umami flavor to the broth, making it taste even richer and more luxurious.
- Apple Cider Vinegar: This is my secret ingredient for brightening up rich stews and soups! You can use rice or white vinegar if you don’t have ACV, or omit it altogether.
How to Defrost Shrimp Correctly
It doesn’t matter if the shrimp you use is fresh or frozen; shrimp is a great source of protein and can be a nutritious addition to any meal. But, if you’re using frozen shrimp, it’s important to defrost it correctly to avoid any food safety issues. Here’s how to do it:
- Refrigerator method: The safest and most recommended way to defrost shrimp is by thawing it in the refrigerator overnight. Place the frozen shrimp in a bowl or on a plate (either in the original packaging or covered with plastic wrap) and let it thaw in the refrigerator for 8-12 hours.
- Cold water method: If you’re short on time, you can also defrost shrimp by running them under cold water until soft and pliable. This will take about 15 minutes, depending on the size of the shrimp.
Don’t thaw shrimp at room temperature, in warm/hot water, or in the microwave. These methods aren’t recommended and can cause uneven thawing or lead to bacterial growth.
Serving Suggestions
I usually serve this shrimp and white bean stew recipe with grilled bread for dipping, as it’s already very filling from the beans. However, it would also be great served over rice (cumin rice would be delicious), quinoa, or spaghetti. Mashed potatoes would also stretch this dish further and make it more hearty!
Storage Instructions
This lemony shrimp and bean stew is best when served fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Slowly reheat it on the stovetop over medium heat until heated through. Stir it often to prevent burning, and add a splash of water/broth if it thickens too much. Be careful not to overcook the shrimp during reheating!
Shrimp and White Bean Stew
Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It's super filling, delicious, and easy to make!
Servings 5 servings (1.5 cups per serving)
Calories 319kcal
Equipment
Ingredients
- 24 large peeled and deveined shrimp (1 lb) $6.47
- 1 parsnip, peeled and grated with a cheese grater $0.49
- 2 stalks celery, sliced thin $0.14
- ½ yellow onion, finely julienned (cut into thin strips) $0.47
- ½ lemon, zested (the other half, cut into wedges to serve) $0.68
- 1 Tbsp olive oil $0.22
- 3 Tbsp salted butter $0.39
- 2 cloves garlic, minced $0.06
- 2 cans cannellini beans, rinsed and strained $1.72
- 1 Tbsp shredded Parmesan $0.33
- 3 cups chicken broth* $0.24
- 1 tsp apple cider vinegar** $0.01
Instructions
- If your shrimp is frozen, thaw before beginning. I chose frozen, peeled, tail off shrimp.
- Heat olive oil over medium heat in a large skillet and add grated parsnip, thinly sliced celery, and finely julienned onion. Cook until vegetables are soft and onions are glossy, but not browning.
- Add salted butter and minced garlic
- Once the butter is melted, add the thawed shrimp.
- Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
- Remove shrimp and set aside. Then, add the chicken broth, apple cider vinegar, and rinsed white beans.
- Simmer until liquid reduces a little bit, by ¼ to ⅓.
- Then, add shrimp back to the skillet with the grated Parmesan and lemon zest. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.
See how we calculate recipe costs here.
Notes
*I used Better Than Bouillon to be more budget-friendly
**Apple Cider Vinegar reigns supreme as my secret weapon when it comes to soups. If you don’t have any ACV on hand, you can substitute white vinegar or rice vinegar, or skip it altogether. I love the brightness and tang that just a splash of vinegar brings to a rich and luxurious soup.
Nutrition
Serving: 1serving | Calories: 319kcal | Carbohydrates: 36g | Protein: 24g | Fat: 11g | Sodium: 1489mg | Fiber: 10g
how to make Shrimp and White Bean Stew – step by step photos
If your shrimp is frozen, thaw before beginning. I chose 1 lb of frozen, peeled, tail off shrimp.
Heat 1 Tbsp olive oil over medium heat in a large skillet and add 1 peeled and grated parsnip, 2 thinly sliced celery stalks, and ½ a finely sliced yellow onion. Cook until vegetables are soft and onions are glossy, but not browning.
Add 3 Tbsp salted butter and 2 cloves minced garlic.
Once the butter is melted, add the thawed shrimp. Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
Remove shrimp and set aside. Then, add 3 cups chicken broth, 1 tsp apple cider vinegar, and 2 cans of rinsed white beans. Simmer until liquid reduces a little bit, by ¼ to ⅓.
Then, add shrimp back to the skillet with 1 Tbsp grated Parmesan and lemon zest from ½ a lemon. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.
This shrimp and white bean stew is elegant, flavorful, and couldn’t be easier to make! You’ll love the combination of tender shrimp, creamy white beans, and tangy lemon in every bite.
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Traditional Ratatouille
Learn how to make my chef’s perfected recipe for traditional Ratatouille the way they do in Provence with clean flavors and succulent summer vegetables.
Chicken Sausage White Bean Skillet
This Chicken Sausage White Bean Skillet is a quick & easy one-skillet meal that’s filling, budget-friendly and delicious!
The post Chicken Sausage White Bean Skillet appeared first on Budget Bytes.
I think it’s time I told you about my love for chicken sausage. I don’t know when it started, but it definitely runs deep. This Chicken Sausage White Bean Skillet is made with pre-cooked smoky chicken sausage to save you time and creamy white canned beans to save you money!! And I’m always excited to share a one-pan dinner meal with you, so this is one you’ll want to keep in your back pocket!
Ingredients for Chicken Sausage White Bean Skillet
My goal was to create a quick skillet meal that reminded me of slow-cooked beans and ham. You know the beans that cook for hours in a big pot and soaks up all that delicious flavor from a smoky ham hock bone? Yes, that was the goal. And I think I got pretty close! ;) Here’s what you’ll need:
- Chicken Sausage: You’ll need 4-5 fully cooked chicken sausage links. Currently my favorite brand is Aidells smoked chicken sausage, but you can use whichever brand you like. I’ve heard great things about Trader Joe’s chicken sausage too!
- Onion and Garlic: Diced onion and garlic cooks in the residual fat from the chicken sausage and adds lots of aromatics and flavor to the dish.
- White Beans: I love creamy cannellini beans which is what I used, but you can certainly use a different canned white bean like great northern beans or navy beans.
- Chicken Broth: A little chicken broth helps warm the beans through and creates a light sauce.
- Spinach: I had a half bag of baby spinach leftover from my cheese tortellini and sausage skillet so I decided to add it here to reduce food waste and it gives the dish more color.
- Seasoning: Smoked paprika to help achieve that smoky bean flavor, a little bit of salt, black pepper, and dried oregano. That’s all you’ll need!
Recipe Tips!
- Keep an eye on the chicken sausage as it browns in the skillet. It only takes 1-2 minutes on each side. So make sure to remove it promptly after it browns to keep it from burning.
- I like to use a very large 12-inch skillet when making this recipe so I can quickly brown all of the chicken sausage at one time in an even layer.
- Drain the canned beans but DON’T rinse them. The extra starchy liquid that’s stuck to the beans will help create a light sauce.
- You can replace the spinach with chopped kale if that’s what you have on hand.
- Top this easy one-skillet meal with some freshly grated parmesan cheese or a pinch of red pepper flakes for extra flavor!
CAN I USE A DIFFERENT TYPE OF SAUSAGE?
Yes! You can use any type of smoked sausage for this recipe. I just so happen to love chicken sausage, but beef, pork, turkey, or even kielbasa sausage would work just fine. Just make sure you are getting fully-cooked sausage links.
Storing Leftovers
Although the beans will thicken quite a bit after storing in the refrigerator, it will still taste great the next day. So feel free to store any leftovers in an airtight container in the fridge for 3 to 4 days. Reheat easily in the microwave until warmed through.
Chicken Sausage White Bean Skillet
This Chicken Sausage White Bean Skillet is a quick & easy one-skillet meal that’s filling, budget-friendly and delicious!
Servings 4 (about 1.25 cups each)
Calories 254kcal
Ingredients
- 4 fully-cooked chicken sausage links (about 12 oz.) $4.99
- 2 Tbsp cooking oil, divided $0.08
- 1 small yellow onion, diced $0.42
- 2 cloves of garlic, minced $0.16
- 2 15oz. cans cannellini beans, drained $2.00
- 1/2 tsp salt $0.02
- 1/2 tsp dried oregano $0.05
- 1/4 tsp smoked paprika $0.02
- 1/4 tsp freshly cracked black pepper $0.02
- 1 cup chicken broth $0.17
- 2 cups spinach, roughly chopped $0.76
Instructions
- Slice the chicken sausage into round medallions about ¼ – ½ inch thick.
- Heat a large skillet over medium heat and add 1 Tbsp of oil. Add the sliced chicken sausage to the skillet and brown on both sides. It will only take about 1-2 minutes on each side. So be careful not to burn the sausage. Once the chicken sausage is browned, remove it from the skillet onto a separate plate and set aside.
- In the same skillet, add the remaining 1 Tbsp of oil along with the diced onion and minced garlic. Sauté for about 3 minutes or until the onion is translucent and the garlic is fragrant.
- Add the drained canned beans to the skillet (do not rinse the beans, the residual starchy liquid helps create the sauce), along with the salt, dried oregano, smoked paprika, and cracked black pepper. Then pour in the chicken broth.
- Gently stir everything together and bring the skillet up to a simmer. Simmer for 4-5 minutes.
- Add the chopped spinach to the skillet, allowing the heat to wilt the spinach, then add the browned chicken sausage. Gently stir with the beans to combine.
- Serve hot with crusty bread and some freshly cracked black pepper or red pepper flakes on top. Enjoy!
See how we calculate recipe costs here.
Notes
If your bean mixture gets a little too thick, feel free to stir in 2 Tbsp of water at the same time when you add the spinach.
Nutrition
Serving: 1serving | Calories: 254kcal | Carbohydrates: 8g | Protein: 14g | Fat: 19g | Sodium: 1392mg | Fiber: 1g
How to Make Chicken Sausage White Bean Skillet – Step by Step Photos
Currently this is my favorite brand of smoked chicken sausage, but you can use whichever brand you like.
Slice 4 fully-cooked chicken sausage links into round medallions about ¼ – ½ inch thick.
Heat a large skillet over medium heat and add 1 Tbsp of oil. Add the sliced chicken sausage to the skillet and brown on both sides. It will only take about 1-2 minutes on each side. So be careful not to burn the sausage. Once the chicken sausage is browned, remove it from the skillet onto a separate plate and set aside.
In the same skillet, add the remaining 1 Tbsp of oil along with 1 small diced yellow onion and 2 minced garlic cloves. Sauté for about 3 minutes or until the onion is translucent and the garlic is fragrant.
Add 2 15oz. cans of drained cannellini beans to the skillet (do not rinse the beans, the residual starchy liquid helps create the sauce), along with 1/2 tsp salt, 1/2 tsp dried oregano, 1/4 tsp smoked paprika, and 1/4 tsp freshly cracked black pepper. Then pour in 1 cup chicken broth. Gently stir everything together and bring the skillet up to a simmer. Simmer for 4-5 minutes.
Add 2 cups chopped spinach to the skillet, allowing the heat to wilt the spinach. If your bean mixture has gotten a little too thick feel free to add 2 Tbsp of water at this point.
Now add the browned chicken sausage to the skillet. Gently stir with the beans to combine.
Now all that’s left to do is enjoy with some crusty bread and maybe a quick side salad. A simple one-skillet meal for the win!!🙌
More One Pan Recipes
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