Sheet Pan Portobello Fajitas

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!

The post Sheet Pan Portobello Fajitas appeared first on Budget Bytes.

I got that craving for fajitas the other day and just had to have ’em. I decided to switch things up a bit from my usual sheet pan fajitas and use portobello caps in place of the chicken. I also added a little smoky chipotle powder to the spice mix to keep things interesting. These Sheet Pan Portobello Fajitas are a new and welcome twist on the classic. A little squeeze of lime on top and a slice or two of creamy avocado, and you have a really tasty veggie-filled dinner.

Originally posted 6/11/2016, updated 8/8/2022.

Three Portobello Fajitas on a plate.

Portobello Mushrooms on a Budget

Portobello mushrooms aren’t the cheapest item in the produce aisle, so it’s important to use some of our budget byting principles here. First, make sure you compare prices both between available grocery stores and even within the store. If your grocery store sells them both packaged together and loose, be careful to compare the per-pound price because it might be cheaper to buy them loose! 

Second, we’re going to combine the portobello mushrooms with other ingredients that are much less expensive, like onions, bell peppers, and tortillas to balance out the total price and keep the price per serving on the low side. 

Make it Spicy or Mild

The recipe, as written below, is a little smoky and spicy thanks to the chipotle powder in the fajita spice mix. If you prefer a mild fajita, skip the chipotle powder and make sure to use a chili powder blend that is mild. If you want your fajitas to be smoky but not spicy, replace the chipotle powder with smoked paprika. 

Meal Prep It!

The filling for the fajitas works great as a meal prep. Just pack up the roasted mushroom, pepper, and onion mix in a lunch container with a slice of lime and a couple of tortillas. When it’s time for lunch, remove the tortillas and lime, reheat, then fill the tortillas, squeeze your lime, and enjoy!

For the avocado, I suggest slicing a few slices off the whole avocado each day. Only the exposed surface will darken, and it only darkens slightly (it doesn’t turn completely black like mashed avocado). The darkening of the avocado does not mean it is spoiled, it just means that it has been exposed to oxygen (like a brown apple), and is still perfectly safe to eat.

What to Serve with Portobello Fajitas

Sweet Corn Salsa or Summer Sweet Corn Salad would be a wonderfully light and fresh contrast to these portobello fajitas. And if you want to dress them up a little bit more you could whip up a quick batch of Guacamole or Pico de Gallo

Roasted portobello and vegetables on a sheet pan.

Three portobello fajitas on a plate.

Sheet Pan Portobello Fajitas

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!
Course Dinner
Cuisine Southwest
Total Cost $10.81 recipe / $2.70 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 (two fajitas each)
Calories 423kcal
Author Beth - Budget Bytes

Ingredients

FAJITA SPICE MIX

  • 1 Tbsp chili powder* $0.30
  • 1/2 tsp chipotle powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1 tsp cumin $0.10
  • 1/2 tsp garlic powder $0.05
  • 1 tsp sugar** $0.05
  • 1/2 tsp salt $0.03

FAJITAS

  • 2 portobello mushroom caps $3.99
  • 2 bell peppers (any color) $2.29
  • 2 yellow onions $0.64
  • 3 Tbsp olive oil $0.38
  • 8 small flour tortillas (6-inch) $1.00
  • 1 avocado $1.09
  • handful cilantro (optional) $0.25
  • 1 fresh lime $0.59

Instructions

  • Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix
  • Slice the portobellos, bell peppers, and onions into 1/4 inch wide strips. Place the sliced vegetables on a large sheet pan. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.
  • Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.
  • After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.

Notes

*The chili powder I use is a mild blend made by McCormick. It is not spicy at all and contains barely any salt. If using a different brand, make sure to adjust the salt and/or chipotle accordingly.
**The small amount of sugar in this recipe helps caramelize the vegetables and give everything that grilled or charred flavor that is characteristic of fajitas.

Nutrition

Serving: 1Serving | Calories: 423kcal | Carbohydrates: 49g | Protein: 9g | Fat: 23g | Sodium: 782mg | Fiber: 9g

side view of three portobello fajitas on a plate.

How to Make Sheet Pan Portobello Fajitas – Step by Step Photos

Fajita spices in a wooden bowl.

Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder, 1/2 tsp chipotle powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp cumin, 1 tsp sugar, and 1/2 tsp salt. 

Whole vegetables on a cutting board.

I used 8 oz. portobello caps (2-3 depending on their size), two bell peppers (any color), and two yellow onions for my fajitas.

Sliced vegetables on a baking sheet.

Slice the vegetables into strips about ¼-inch wide. I also cut the portobello strips in half, so the pieces aren’t quite so large. Place the sliced vegetables on a large sheet pan.

Spices being sprinkled over the sliced vegetables.

Drizzle 3 Tbsp olive oil over the vegetables, then sprinkle the prepared fajita seasoning over top.

Seasoned vegetables ready to roast.

Use your hands to toss the vegetables in the oil and spices until everything is evenly coated, then make sure the vegetables are spread out over the baking sheet in an even layer.

Roasted vegetables on the sheet pan.

Roast the vegetables in the preheated oven for 40 minutes, or until they are slightly wilted and have browned on the edges. Stir the vegetables halfway through the roasting time to make sure everything gets even exposure to the hot air. 

Finished fajita vegetables on the baking sheet with lime and cilantro.

After roasting, squeeze lime juice over the vegetables and top with chopped cilantro.

Three portobello fajitas on a plate.

To serve, scoop a small amount of the fajita vegetables into each small tortilla and add a slice of fresh avocado.

Overhead view of the fajita vegetables on a sheet pan.

Seriously, these Chipotle Portobello Oven Fajitas are probably one of my favorite vegan recipes!

Chipotle Portobello Oven Fajitas are an easy and flavor packed dinner perfect for summer. BudgetBytes.com

The post Sheet Pan Portobello Fajitas appeared first on Budget Bytes.

15-Minute BBQ Sauce (Vegan + GF)

We wanted to make the Easy Vegan BBQ Sauce from our cookbook even better, but the truth is, friends, it’s already magical. It’s perfectly sweet and tangy, just a little spicy, and FULL of flavor. This slightly modified version has all that flavor, and …

15-Minute BBQ Sauce (Vegan + GF)

We wanted to make the Easy Vegan BBQ Sauce from our cookbook even better, but the truth is, friends, it’s already magical. It’s perfectly sweet and tangy, just a little spicy, and FULL of flavor. This slightly modified version has all that flavor, and we simplified it even more. 

It’s made in 1 pot in just 15 minutes and happens to be gluten-free and vegan — and can be naturally sweetened, too.

15-Minute BBQ Sauce (Vegan + GF) from Minimalist Baker →

One Pot Chicken and Rice

This hearty and delicious chicken and rice combines rich and flavorful rice with well seasoned chicken or an easy one pot meal.

The post One Pot Chicken and Rice appeared first on Budget Bytes.

You guys know how much I love my one pot meals. They’re easy, cozy, and always satisfying. This Chicken and Rice one pot meal is kind of a mash-up of two of my other favorite recipes, Cajun Sausage and Rice and Mushroom Rice, and it’s definitely moving to the top of my list of favorites. The rice is rich and flavorful, the chicken is super tender, and the whole dish comes together almost effortlessly.

chicken and rice being scooped out of the skillet.

What’s in Chicken and Rice?

This super simple dish includes juicy chicken thighs coated in herbs and spices (not spicy!), sautéed onions, and long grain white rice cooked in vegetable broth. Because you cook everything in one pot from start to finish, no flavors are lost. Every bite is packed with rich and delicious flavor.

Can I Use Chicken Breasts?

I highly suggest sticking to chicken thighs for this recipe because chicken breasts can tend to dry out a bit with the double cook (sear first, steam with rice second), and the fattier chicken thighs make the dish nice and rich. It can be done, but it definitely won’t be as juicy or tender as chicken thighs. And whichever you use, make sure it’s boneless because bone-in chicken needs more time to cook and may not cook through by the time the rice is finished.

What Else Can I Add to Chicken and Rice?

If you want to add some vegetables to the pot, I would try adding a ½ cup frozen peas when you add the broth, or sautéing some mushrooms after the chicken and before the onions.

What to Serve with Chicken and Rice?

Since I didn’t add any vegetables in the pot with my chicken and rice, I added some roasted broccoli on the side. I think roasted broccoli is the perfect side because the roasted flavor matches the coziness of the chicken and rice, plus the simple flavor doesn’t compete, leaving the chicken and rice to shine. You could also do some steamed green beans, sautéed zucchini, or a simple side salad.

Chicken and rice on a plate with roasted broccoli.
Close up of chicken being scooped out of the skillet.

One Pot Chicken and Rice

This hearty and delicious chicken and rice combines rich and flavorful rice with well seasoned chicken or an easy one pot meal.
Course Dinner, Main Course
Cuisine American
Total Cost $5.82 recipe / $1.46 serving
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 421kcal
Author Beth – Budget Bytes

Ingredients

  • 2 tsp paprika $0.20
  • 1 tsp dried oregano $0.10
  • 1 tsp dried thyme $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1.25 lbs. boneless, skinless chicken thighs (4-5 thighs) $4.23
  • 2 Tbsp cooking oil, divided $0.08
  • 1 yellow onion, diced $0.32
  • 1 cup long-grain white rice (uncooked) $0.32
  • 1.75 cups vegetable broth $0.23
  • 1 Tbsp chopped parsley (optional garnish) $0.10

Instructions

  • Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in the seasoning mix.
  • Add 1 Tbsp cooking oil to a deep skillet and heat over medium. Once hot, swirl to coat the surface of the skillet, then add the chicken thighs. Cook the thighs for a few minutes on each side, or until well browned. The chicken does not need to be cooked through at this point.
  • Remove the browned chicken to a clean plate. Reduce the heat to medium-low, add an additional 1 Tbsp cooking oil to the skillet, then add the diced onion. Sauté the onion for about 5 minutes, or until softened. Allow the moisture from the onion to dissolve the browned bits from the skillet as you stir.
  • Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more to toast the rice.
  • Add the vegetable broth to the skillet and briefly stir to dissolve any remaining brown bits from the bottom of the skillet.
  • Return the chicken to the skillet, setting it on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil.
  • Once boiling, turn the heat down to low and let the chicken and rice continue to simmer over low, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest, without lifting the lid, for an additional 5 minutes.
  • Finally, remove the lid and fluff the rice around the chicken. Garnish with chopped parsley, if desired, then serve and enjoy!

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 42g | Protein: 31g | Fat: 13g | Sodium: 688mg | Fiber: 2g
Side view of chicken being scooped out of the skillet.

How to Make Chicken and Rice – Step by Step Photos

seasoned chicken thighs on a cutting board.

Combine 2 tsp paprika, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and 1/4 tsp pepper in a bowl. Coat both sides of four or five boneless, skinless chicken thighs with the seasoning mix.

Browned chicken thighs in the skillet.

Heat 1 Tbsp cooking oil in a deep skillet over medium. Once hot, swirl to coat the surface, then add the seasoned chicken thighs. Cook for about five minutes on each side, or until well browned. The chicken does not need to be fully cooked at this point, just well browned on the surface. While the chicken cooks, dice a yellow onion.

Sautéed onions in the skillet.

Remove the browned chicken to a clean plate. Reduce the heat to medium-low, then add another 1 Tbsp cooking oil and the diced onion to the skillet. Sauté the onion until soft, allowing the moisture from the onion to dissolve the browned bits from the bottom of the skillet.

Rice added to the skillet with the onion.

Add one cup of uncooked long-grain white rice to the skillet. Continue to sauté with the onion for 1-2 minutes to slightly toast the rice. You should hear it crackling and popping.

Broth being poured into the skillet.

Add 1.75 cups vegetable broth to the skillet with the rice and onions. Briefly stir to dissolve any browned bits that might remain stuck to the bottom of the skillet.

Chicken thighs back in the skillet, the lid being placed on top.

Return the chicken thighs to the skillet, placing them on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a full boil, turn the heat down to low and let it continue to simmer on low, without lifting the lid or stirring, for 20 minutes.

Cooked chicken and rice in the skillet.

After simmering on low for 20 minutes, turn off the heat and let it rest for five minutes without lifting the lid. After resting, it should look like the above photo.

fluffed rice in the skillet with chicken thighs, garnished with parsley.

Fluff the rice with a fork and stir the onions back into the rice (it tends to float to the top while simmering). Garnish with chopped parsley and serve!

Close up of chicken being scooped out of the skillet.

The post One Pot Chicken and Rice appeared first on Budget Bytes.

Vegetables and Gravy

Vegetables and Gravy is a simple, no frills recipe that is warm and comforting and can be made with simple, inexpensive ingredients.

The post Vegetables and Gravy appeared first on Budget Bytes.

I’ve been having a lot of fun lately looking at old recipes from The Great Depression and I’m always surprised at how simple they are. They’re always just a few ingredients, barely seasoned, but always filling. The simplicity of those recipes inspired this Vegetables and Gravy recipe, although I did make sure it was well seasoned to fit today’s pallet. 😅

This recipe is great for those times when you just need to throw together something simple, warm, and filling using inexpensive ingredients that you might already have on hand. It’s kind of like a cross between potato soup and the filling of a chicken pot pie (minus the chicken). Is it the best thing I’ve ever eaten in my life? No. But when money is tight, this dish hits just right.

side view of a bowl of vegetables and gravy with a piece of bread and a spoon.

What is Vegetables and Gravy?

This dish starts with cubed potatoes that are boiled in vegetable broth until tender. The liquid is then seasoned with herbs and spices and thickened to a gravy with a milk and flour slurry. Next, we add a bag of mixed frozen vegetables to add color, texture, and flavor. And we finish the dish off with some butter for added creaminess, and salt and pepper to taste. Simple, filling, and satisfying!

What Else Can I Add?

If you happen to have some extra ingredients on hand and want to take this dish up a notch, here are some ideas:

  • Top with shredded cheese
  • Brown some bacon in the pot first and top the finished dish with the crumbled bacon
  • Add your favorite seasoning blend(you could do anything from a Cajun seasoning to something simple like Lawry’s)
  • Add chopped cooked chicken to make it more like a chicken pot pie (a great use for leftover rotisserie chicken!)
  • Add dumplings

How to Serve Vegetables and Gravy

I would consider this a simple all-in-one bowl meal and would not plan to make anything on the side. I might serve with some crusty bread for sopping up all that delicious gravy, but otherwise, everything I need is in that bowl. If you definitely need something on the side, I’d do a simple roasted vegetable. Maybe broccoli or Brussels sprouts.

About Those Leftovers…

Because this gravy is thickened with flour, it does gel up and get quite thick when refrigerated. But don’t worry, it will loosen a bit upon reheating and you can always add a splash of water or milk to thin it out even more, if needed.

A ladle full of vegetables and gravy being lifted from the pot.
Side view of a bowl of vegetables with gravy with a piece of bread and a spoon.

Vegetables and Gravy

Vegetables and Gravy is a simple, no frills recipe that is warm and comforting and can be made with simple, inexpensive ingredients.
Course Dinner, Main Course
Cuisine American
Total Cost $4.00 recipe / $1.00 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 1.5 cups each
Calories 317kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1.5 lbs. russet potatoes $1.96
  • 2 cups vegetable broth $0.26
  • 1 cup milk $0.20
  • 1/4 cup all-purpose flour $0.03
  • 2 Tbsp soy sauce $0.12
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp dried sage $0.05
  • 1/2 tsp onion powder $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 12 oz. frozen mixed vegetables $1.00
  • 2 Tbsp butter $0.22
  • 1/2 tsp salt (or to taste) $0.02

Instructions

  • Peel and cube the potatoes into ¾-inch pieces.
  • Add the cubed potatoes to a large pot with the vegetable broth. Cover the pot, turn the heat on to medium-high, and allow the broth to come up to a boil. Continue to boil the potatoes until they are fork-tender.
  • While the potatoes are boiling, whisk together the milk and flour.
  • Once the potatoes are tender, turn the heat down to medium and add the flour and milk slurry. Also add the soy sauce, thyme, sage, onion powder, garlic powder, and pepper.
  • Allow the liquid in the pot to come back up to a simmer, at which point it will thicken to a gravy.
  • Add the frozen vegetables to the pot, stir to combine, then allow them to heat through.
  • Stir the butter into the gravy until melted and combined. Give the gravy a taste and add salt, pepper, butter or other seasonings to your liking. Serve hot!

Nutrition

Serving: 1.5cup | Calories: 317kcal | Carbohydrates: 54g | Protein: 10g | Fat: 8g | Sodium: 1381mg | Fiber: 6g
Overhead view of a bowl of vegetables and gravy with a piece of bread.

How to Make Vegetables and Gravy

Diced potatoes on a cutting board.

Start by peeling and cubing about 1.5 lbs. russet potatoes. Cut them into ¾-inch cubes.

broth being poured into a pot with cubed potatoes.

Add the cubed potatoes to a large pot and add 2 cups of vegetable broth. Place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Continue to boil the potatoes until fork tender (about 7 minutes).

Milk in a measuring cup with a whisk.

While the potatoes are boiling, prepare the milk and flour slurry. Whisk ¼ cup all-purpose flour into 1 cup milk.

Milk being poured into the pot with potatoes and herbs.

Once the potatoes are tender, turn the heat down to medium and add the milk and flour slurry to the pot along with 2 Tbsp soy sauce, ½ tsp dried thyme, ½ tsp dried sage, ½ tsp onion powder, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper. Stir to combine.

Thickened gravy being stirred in the pot.

Allow the liquid to come back up to a simmer, at which point it will thicken into a gravy.

Frozen vegetables being poured into the pot.

Add one 12oz. bag of frozen mixed vegetables and stir to combine. Allow the vegetables to heat through in the gravy.

Finished vegetables and gravy being stirred in the pot.

Lastly, add 2 tablespoons of butter to the gravy and stir until it has melted in. Give the gravy a taste and add salt, pepper, or more butter to your liking.

Overhead view of a pot full of vegetables and gravy.

Serve it up hot with a little bread for sopping up that delicious gravy! (I garnished with some fresh parsley because I had it on hand, but it’s not necessary to flavor this dish.)

Side view of a bowl of vegetables with gravy with a piece of bread and a spoon.

The post Vegetables and Gravy appeared first on Budget Bytes.

Fried Chicken Sandwich

If you like fried chicken, you are going to LOVE today’s recipe. Josh’s Fried Chicken Sandwich recipe is easy to make at home and better than any sandwich you can buy at a restaurant. Crispy, juicy, perfectly spiced fried chicken on a toast…

If you like fried chicken, you are going to LOVE today’s recipe. Josh’s Fried Chicken Sandwich recipe is easy to make at home and better than any sandwich you can buy at a restaurant. Crispy, juicy, perfectly spiced fried chicken on a toasted, buttery bun with a creamy sauce, refreshing slaw, and sweet pickles. Is…

Sheet Pan Chicken Fajitas

These easy Sheet Pan Chicken Fajitas are a simple hands-off way to get that smoky-sweet flavor of traditional griddle fajitas.

The post Sheet Pan Chicken Fajitas appeared first on Budget Bytes.

These Sheet Pan Chicken Fajitas have been a Budget Bytes staple recipe since I first posted them eight years ago! I love fajitas, but they require a super hot griddle to get that nice smoky flavor, which also means a lot of smoky smell in my house and standing over a super hot stove. Not my favorite way to spend my evening. So I make baked fajitas instead. Is it exactly the same? No, BUT it’s almost completely hands-off (yay) and you get some nice caramelization on the edges of the peppers and onions, which gives you a similar char effect. I’ll save the real deal fajitas for when I’m at a restaurant and not doing the cooking. 😄 

Originally posted 2-18-13, updated 3-12-21

A sheet pan full of fajita chicken, onions, and peppers

What Kind of Sheet Pan to Use

You definitely want the largest sheet pan (or baking dish) you can find for this recipe. It’s imperative that the chicken and vegetables are not too crowded on the baking sheet otherwise the steam will get trapped as they bake and you won’t get that nice caramelization that only happens in a dry heat environment. I’m using a 13×16 inch baking sheet here and in the original version of this recipe I used a 13×15 inch glass baking dish.

Make it Fit Your Budget

Red, yellow, and orange bell peppers are usually significantly more expensive than green bell peppers, but you can use any mix that fits your budget. Despite using a couple of more expensive colored peppers, I used more vegetables than meat to keep costs low. The meat to veggie ratio ended up being perfect once everything had been cooked down. If you want to make these Sheet Pan Chicken Fajitas vegetarian, try this Chipotle Portobello Oven Fajita recipe.

Make Your Own Fajita Seasoning or Buy Pre-Made

The ingredient list below might look long, but most of that is the fajita seasoning mix. So if you’re looking for a short cut or your kitchen spice cabinet is not well-stocked, you can simply use a packet of store-bought fajita seasoning.

Toppings for Chicken Fajitas

I like to keep my chicken fajitas really simple with just a squeeze of lime, maybe some fresh cilantro, and a small dollop of sour cream, but there are so many other things you could use to top your chicken fajitas. Try these toppings

What to Serve with Oven Baked Fajitas

Need a side dish to go with your Oven Fajitas? Try one of these awesome sides: Warm Corn and Avocado Salad, (not) Refried Beans, Pico de Gallo, Cilantro Lime Rice.

Prepared chicken fajitas on a plate with sour cream and cilantro

Sheet pan full of chicken fajitas with rice and tortillas on the side

Sheet Pan Chicken Fajitas

These easy Sheet Pan Chicken Fajitas are a simple hands-off way to get that smoky-sweet flavor of traditional griddle fajitas.
Course Dinner, Main Course
Cuisine Southwest
Total Cost $13.90 recipe / $3.48 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 (2 fajitas each)
Calories 576.93kcal
Author Beth - Budget Bytes

Ingredients

FAJITA SEASONING

  • 1 Tbsp chili powder $0.30
  • 1/2 Tbsp paprika $0.15
  • 1/2 tsp onion powder $0.05
  • 1/4 tsp garlic powder $0.03
  • 1/4 tsp cumin $0.03
  • 1/8 tsp cayenne pepper $0.02
  • 1 tsp sugar $0.02
  • 1/2 tsp salt $0.02

FAJITAS

  • 2 small yellow onions (or one large) $0.57
  • 3 bell peppers, any color $3.69
  • 1 lb. chicken breast $6.24
  • 2 Tbsp cooking oil $0.08
  • 1 lime $0.30
  • 8 6-inch tortillas $1.28
  • 1/2 cup sour cream (optional) $0.90
  • 1/4 bunch cilantro (optional) $0.22

Instructions

  • Preheat the oven to 400ºF. Mix all of the spices for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, and salt).
  • Cut the onion and bell peppers into 1/4-inch wide strips. Slice the chicken breast into thin strips. Add the chicken and vegetables to a large baking sheet or casserole dish.
  • Drizzle the cooking oil over the chicken and vegetables, then sprinkle the fajita seasoning mix over top. Use your hands to toss the ingredients until everything is well coated in oil and seasoning. Spread the chicken and vegetables out over the baking sheet evenly.
  • Bake the chicken and vegetables in the preheated oven for 35-40 minutes, stirring once halfway through. Squeeze the juice from half of the lime over top of the meat and vegetables after they come out of the oven.
  • To serve, scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

Video

Nutrition

Serving: 1Serving | Calories: 576.93kcal | Carbohydrates: 47.98g | Protein: 31.6g | Fat: 28.8g | Sodium: 927.43mg | Fiber: 6.63g

Scroll down for the step by step photos!

Close up of baked chicken fajita meat and vegetables with wedges of lime.

How to Make Sheet Pan Chicken Fajitas – Step By Step Photos:

Spices for fajita seasoning in a bowl

Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder (this is a mild blend, not hot red chiles), 1/2 Tbsp paprika, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp cumin, 1/8 tsp cayenne, 1/2 tsp salt, and 1 tsp sugar. The sugar helps the vegetables caramelize and gives the dish a very subtle sweetness.

Vegetables for chicken fajitas on a cutting board.

Slice three bell peppers and two small onions (or one large onion) into thin, 1/4-inch wide strips. Red, yellow, and orange bell peppers are usually more expensive than green, so use a mix of peppers that fits your budget. 

Sliced onions, peppers, and chicken on a baking sheet

Slice 1 lb. boneless, skinless chicken breast into thin strips as well. Place the sliced bell peppers, onion, and chicken on a large sheet pan (13×16-inch). You want to avoid piling the ingredients in so deep that they begin to stew in their juices in the oven, instead of browning, so you’ll need the largest dish available. You can also use an extra large casserole dish, if you don’t have a large sheet pan.

fajita spices being sprinkled over the chicken and vegetables

Drizzle 2 Tbsp cooking oil over the meat and vegetables, followed by the fajita spice mix, then toss the ingredients until everything is well coated in oil and spices.

Seasoned chicken and vegetables ready to go into the oven

Now that everything is coated in oil and spices, it’s ready to go into the oven. 

Baked chicken fajitas on the sheet pan.

Roast the chicken and vegetables for 35-40 minutes at 400ºF, stirring once halfway through, or until the fajita veggies have softened slightly and are a bit brown on the edges.

lime juice being squeezed over the chicken and vegetables

Squeeze the fresh lime juice over the chicken and fajita veggies.

Sheet pan full of chicken fajitas with rice and tortillas on the side

Serve hot with tortillas, extra lime wedges, sour cream, cilantro, or whatever other fajita toppings you like! 

Two fajitas on a wooden plate with toppings on the sides

Easy Oven Fajitas practically cook themselves with no need to slave over a hot griddle. BudgetBytes.com

The post Sheet Pan Chicken Fajitas appeared first on Budget Bytes.

Chicken Meatballs

We make meatballs all of the time because they are easy and our boys LOVE them. Spaghetti and Meatballs are the classic, but when we want to lighten things up a little and go a little more basic, we make Baked Chicken Meatballs. The meatballs are moist…

We make meatballs all of the time because they are easy and our boys LOVE them. Spaghetti and Meatballs are the classic, but when we want to lighten things up a little and go a little more basic, we make Baked Chicken Meatballs. The meatballs are moist, flavorful, and you only need one bowl to…

Roasted Sweet Potato Wedges

Sweet potatoes are one of my very favorite vegetables. I love using them to make soup, tacos, salads, rolls, and of course sweet potato fries. I also REALLY love Roasted Sweet Potato Wedges. You only need a few ingredients to make them and they are SO …

Sweet potatoes are one of my very favorite vegetables. I love using them to make soup, tacos, salads, rolls, and of course sweet potato fries. I also REALLY love Roasted Sweet Potato Wedges. You only need a few ingredients to make them and they are SO delicious. They are crispy on the outside, tender on…

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Easy Homemade Meatballs

These easy homemade meatballs are freezer-friendly and versatile. Keep a batch in the freezer for quick weeknight dinners later!

The post Easy Homemade Meatballs appeared first on Budget Bytes.

I love meatballs and have several recipes for fun meatball recipe variations on the website already, but I wanted to have one good basic and easy homemade meatball recipe that could be used in several different meals. That way you can keep a batch of these tasty meatballs in your freezer and use them in different quick weeknight meals later. I’m all about making things easy and uncomplicated!

A plate full of spaghetti and meatballs with a fork twirling the pasta

This homemade meatball recipe is super simple, pared-down, and basic for when you need something fast, easy, and uncomplicated. The other advantage to keeping these meatballs simple is that it makes them more versatile! Because the flavor profile is simple, you can pair these meatballs with a variety of sauces and meals.

And as always, I’ve got a couple of upgrade options for you below if you do want to take these meatballs up a notch and make something a little fancier.

Why Do Meatballs Have Egg and Breadcrumbs?

Egg and breadcrumbs are added to meatballs to help hold together, and the combination helps give the meatballs a slightly more tender texture. While I have made some meatballs without eggs and breadcrumbs in the past (see my Beef Kofta Meatballs), they don’t hold together quite as well and the meat has a more firm texture, similar to that of a hamburger.

If you need to replace the egg or breadcrumbs for dietary reasons, you can experiment with using a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water) for the egg, and using oatmeal, rice, or crushed gluten-free crackers in place of the breadcrumbs.

Can I Use Different Meat?

Yes, meatballs work great with several different types of ground meat. Just keep in mind that different types of ground meat contain different amounts of fat and moisture, so substituting the meat can change the texture and flavor of the meatballs.

The recipe below uses Italian sausage, which has a ton of herbs and spices already in the meat. Because of that, the meatballs only needed a small amount of extra seasoning added. So if you substitute the Italian sausage with a different type of ground meat, make sure to increase the seasoning in the meatballs accordingly.

How to Use Homemade Meatballs

There’s nothing easier or more satisfying than a plate of spaghetti with red sauce and meatballs, but that’s not the only way to eat meatballs! Here are some other things you can do with homemade meatballs:

  • Make meabtall subs (hoagie rolls, red sauce, meatballs, mozzarella)
  • Add the meatballs to a soup (they’d be great in Minestrone)
  • Use them in place of plain beef in Stroganoff
  • Serve on top of mashed potatoes with a brown gravy
  • Toss with pesto and serve on veggie noodles
  • Stuff inside of a calzone or slice and use to top a pizza
  • Add to a bowl meal (rice, veggies, any sauce)
  • Add to baked pasta (like Roasted Vegetable Baked Ziti)

What Else Can I Add?

If you want to take your meatballs up a notch and make them a little fancier, there are several things you can add. Try adding some fresh minced onion or garlic for an extra punch of flavor. Or try using some flavor add-ins like crumbled bacon, sun-dried tomatoes, or fresh herbs (basil, parsley, oregano). You can also try swapping out the milk for a different flavored liquid, like broth or even some of your red sauce. And I’m always a fan of adding a pinch of crushed red pepper to just about anything!

Meatballs in a pot of red sauce with a spoon holding two meatballs
Meatballs in a pot of red sauce with a spoon holding two meatballs

Easy Homemade Meatballs

These easy homemade meatballs are freezer-friendly and versatile. Keep a batch in the freezer for quick weeknight dinners later!
Course Dinner, Main Course
Cuisine American, Italian
Total Cost $10.92 recipe / $1.37 serving
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 about 5 meatballs each
Calories 418kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 cup plain breadcrumbs $0.32
  • 1/2 cup grated Parmesan $0.88
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp Italian seasoning $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.03
  • 2 large eggs $0.42
  • 1/4 cup whole milk $0.11
  • 1 lb. bulk Italian sausage $3.00
  • 1 lb. ground beef $5.99

Instructions

  • In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
  • Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.
  • Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 40 meatballs, approximately 2 Tbsp in volume each.

Oven Cooking Instructions

  • Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.
  • Bake the meatballs for about 15 minutes, or until lightly browned.
  • Transfer the meatballs to a pot of red sauce and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until the meatballs are cooked through.

Stove Top Cooking Instructions

  • Add a tablespoon of cooking oil to a large skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet. Add half of the meatballs to the skillet.
  • Cook the meatballs, turning every couple of minutes, until browned on all sides and cooked through. Repeat with the second batch of meatballs.
  • Transfer the cooked meatballs to a pot of red sauce and simmer for a few minutes more before serving.

Freezing instructions

  • You can freeze the meatballs either cooked or uncooked. I prefer freezing them already cooked so they can go straight from the freezer into a pot of red sauce and then just simmer until heated through. Cooked meatballs should be completely cooled before placing in a gallon-sized freezer bag and transferred to the freezer.
  • To freeze uncooked meatballs, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag for longer storage. Thaw completely before cooking.

Nutrition

Serving: 5meatballs | Calories: 418kcal | Carbohydrates: 6g | Protein: 23g | Fat: 33g | Sodium: 691mg | Fiber: 1g
Side view of meatballs on a plate of spaghetti with red sauce

How to Make Homemade Meatballs – Step by Step Photos

egg and breadcrumb mixture

Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine ½ cup breadcrumbs, ½ cup grated Parmesan, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp pepper. Pre-mixing these ingredients helps them incorporate more evenly into the meat without having to overmix the meat.

Meatball ingredients in a bowl

Add the whisked egg, breadcrumb mixture, ¼ cup milk, 1 lb. Italian sausage, and 1 lb. ground beef to a bowl.

meatball mixture in a bowl

Let the meatball mixture sit for five minutes to allow the breadcrumbs to absorb some of the moisture.

shaped meatball held in a hand over the bowl

Divide and shape the meatball mixture into about 40 meatballs, 2 Tbsp each. I have small hands, so this may actually look bigger than they were. I used a 2 Tbsp measuring cup to portion the meat.

Meatballs on a baking sheet ready to bake

To bake the meatballs, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place the meatballs on the baking sheet with about one inch between each.

baked meatballs on the baking sheet

Bake the meatballs for about 15 minutes, or until lightly browned, then transfer to a pot of red sauce and simmer for an additional 5 minutes. If not using a red sauce, bake for 3-5 minutes longer, or until cooked through.

Meatballs cooked in a skillet

To cook the meatballs in a skillet, heat one tablespoon cooking oil in a large skillet over medium. Once hot, swirl to coat the skillet in oil, then add the meatballs. Cook for 1-2 minutes on each side or until browned on all sides and cooked through.

Meatballs in a pot of red sauce

Whether you cook your meatballs in the oven or on the stove top, finishing them off with a brief simmer in red sauce adds an extra dose of flavor and helps keep the meatballs nice and tender.

Meatballs in a freezer bag

To freeze the cooked meatballs, cool them completely in the refrigerator first, then place them in a freezer bag and transfer to the freezer for longer storage (about 3 months). Once frozen they can be dropped straight from the freezer into a pot of red sauce and simmered until heated through.

Meatballs in a pot of red sauce with spaghetti and herbs on the sides

Try These Other Meatball Recipes:

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Baked Chicken Wings

These delicious and crispy baked chicken wings are easy enough for even inexperienced cooks, and are the perfect snack for game day.

The post Baked Chicken Wings appeared first on Budget Bytes.

We’re smack dab in the middle of what I like to call “food season.” First, Thanksgiving, then Christmas, and now New Year’s Eve and FOOTBALL! You’ll no doubt need some tasty appetizers to nibble on while you anxiously watch your team play on game day, so I want to offer you some homemade snacks so you’re not tempted to order in. These Baked Chicken Wings are incredibly simple, delightfully crispy, and they can be enjoyed plain or drenched in your favorite sauce.

Close up of a platter of chicken wings with celery and sauces

How to Make Baked Chicken Wings Crispy

Coating chicken wings with cornstarch helps make them extra crispy when baked. The fat from the chicken wing combines with the cornstarch to create extra-crispy skin. But lately, instead of just doing a dry dusting of cornstarch on the chicken wing, I’ve started adding both cornstarch and a small amount of oil. Adding a little bit of oil helps the chicken wings brown and crips up a lot more evenly, which is perfect if you plan to serve the chicken wings plain, without a coating of sauce. …And it’s still way less oil and a lot easier than deep frying. ;)

How to Season Chicken Wings

For the recipe below, I created a very basic seasoning that isn’t too heavy so that it is flexible enough to match with whatever sauce or dip you decided to serve with the wings. If you plan to serve the wings without a sauce or dip and want to punch up the seasoning a bit, you can double the spices listed in the recipe below. If you’d like to try a different seasoning all together, try using 1-2 Tbsp of any of the following seasonings:

Sauces for Chicken Wings

I don’t know about you, but flavorful sauces are probably my favorite part about eating chicken wings. Whether you plan to coat the wings in the sauce or just serve it on the side for dipping, there are so many great options for wing sauce. Here are some sauces you can use for chicken wings:

What to Serve with Chicken Wings

It’s always nice to have some fresh vegetables alongside your chicken wings because their cold, crunchy, fresh texture is such a nice contrast to the crispy wings. Traditionally that would be fresh celery and carrots, but I think fresh broccoli, cauliflower, or grape tomatoes would also be nice. Plus, vegetables usually taste great dipped in the same sauces as your wings (ranch, honey mustard, etc.).

If you want to fill out your appetizer spread, try adding: Spicy Chex Mix, Hot Corn Dip, Chorizo Cheese Dip, Cowboy Caviar, and Spinach Artichoke Dip.

Side view of a platter of baked chicken wings
A platter full of baked chicken wings, celery, and two dipping sauces

Baked Chicken Wings

These delicious and crispy baked chicken wings are easy enough for even inexperienced cooks, and are the perfect snack for game day.
Course Appetizer, Snack
Cuisine American
Total Cost $10.35 recipe / $3.45 serving
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 3 about 4 pieces each
Calories 895kcal
Author Beth – Budget Bytes

Ingredients

  • 1 Tbsp cornstarch $0.03
  • 1/2 tsp paprika $0.05
  • 1/2 tsp smoked paprika $0.05
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp onion powder $0.03
  • 1/8 tsp cayenne pepper $0.03
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 tsp salt $0.03
  • 1 Tbsp cooking oil $0.08
  • 2.5 lbs. chicken wings or drumettes $9.98

Instructions

  • Preheat the oven to 400ºF. In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt.
  • Pat the wings dry, then place them in a bowl. Drizzle the cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.
  • Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.
  • Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).
  • Serve hot with your favorite sauce!

Nutrition

Serving: 4wings | Calories: 895kcal | Carbohydrates: 3g | Protein: 70g | Fat: 65g | Sodium: 665mg | Fiber: 1g

How to Make Baked Chicken Wings – Step by Step Photos

Cornstarch and spices in a bowl

Preheat the oven to 400ºF. In a small bowl, combine 1 Tbsp cornstarch, ½ tsp paprika, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and ½ tsp salt.

Seasoning being sprinkled over the chicken wings

Pat dry 2.5 lbs. chicken wings or drumettes. Place the dried chicken in a bowl, drizzle with 1 Tbsp cooking oil, and toss to coat. Add the cornstarch-seasoning mixture and toss to coat again. Add the cornstarch-seasoning mixture and toss to coat again.

Seasoned chicken wings in a bowl

The wings are now coated in a light mixture of oil, cornstarch, and seasoning which will create a flavorful and crispy exterior once baked.

Wings on the prepared baking sheet

Line a baking sheet with parchment paper for easy cleanup. Place two wire cooling racks on top. Add the seasoned chicken on top of the wire racks with some space between each wing (if they’re too close they won’t get as crispy).

Baked chicken wings on the baking sheet

Bake the chicken wings in the preheated 400ºF oven for 30 minutes, then flip each wing over. Bake for another 20-25 minutes, or until they achieve the amount of browning you like.

A hand dipping a chicken wing into a bowl of ranch on a platter

Serve hot with some fresh vegetables and your favorite sauces for dipping!

Try These Other Chicken Wing Recipes:

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