Category: Onion

Buffalo Beans and Greens

These Buffalo beans and greens are a little bowl of luxury on a shoestring budget. We just can’t get enough!

The post Buffalo Beans and Greens appeared first on Budget Bytes.

I love any dish where I can sneak in some kale without complaints from the haters; there’s just something so fun about sneaking them in and hearing the good ol’, “I usually hate kale, but this is SO good!” These Buffalo beans and greens pack in a whole lot of nutrition and flavor on a shoestring budget. Creamy white beans, rich kale, and wholesome diced veggies all tossed in spicy buffalo sauce. Drizzle it with some blue cheese dressing, and I just can’t get enough! One of my favorite Nashville institutions recently closed (I sob) and they had a killer Buffalo beans and greens dish on their menu, so this tip of the hat goes out to my friends at The Wild Cow.

overhead view of buffalo beans and greens over white rice on a white plate with white sauce drizzled over top.

What Are Buffalo Beans and Greens?

If you’ve made our Saucy White Beans with Spinach, then you know how good stewed beans can be. These buffalo beans and greens are a fun riff on the classic “Buffalo chicken” that all Americans know and love, but we’ve turned it into a veg-friendly complete meal. It’s a balanced, comforting, and wholesome meal with just the right amount of spice.

Ingredients for Buffalo Beans and Greens

Here’s what you’ll need to make buffalo beans and greens:

  • Unsalted Butter: Helps sauté the veggies without burning and adds richness to the dish. Dairy free? No problem, olive oil is a suitable substitute.
  • Vegetables: Yellow onion, celery, and carrots create a sweet, earthy, and crunchy base of flavor for this dish.
  • Garlic: Adds an earthy and savory element to the dish.
  • Cannellini Beans: These creamy white beans are a great meat replacement and are packed full of fiber and protein.
  • Buffalo Sauce: Adds a touch of spice to the dish.
  • Blue Cheese Dressing: You can use as much or as little as you like. It’s just for a drizzle on top at the end. Blue cheese can be polarizing, so if you’re not a fan, you can leave it off or try a drizzle of Homemade Ranch Dressing instead!
  • Fresh Kale: Wilts into this dish to create a delightfully earthy flavor and texture.
  • White Rice: Serve these beans and greens over rice for a complete, filling meal.

What Else Can I Put In Buffalo Beans and Greens?

This is a great recipe for fridge cleanout day since it’s easy to add any number of leftover veggies, meats, or cheeses to it. Try:

  • Broccoli or cauliflower florets
  • Diced zucchini or summer squash
  • Cut green beans or asparagus
  • Frozen peas or corn
  • Cooked bacon, Italian sausage, or pancetta
  • Leftover shredded chicken
  • Crumbled blue cheese

What to Serve with Buffalo Beans and Greens

We love the simplicity of this dish served over white rice, but of course, brown rice is a great healthy alternative. You could also serve it over some Mashed Potatoes, Deruny, Oven Roasted Potatoes, Creamy Polenta, or Cheese Grits. And if you hate blue cheese, try serving these buffalo beans and greens drizzled with Homemade Ranch Dressing.

overhead view of buffalo beans and greens in a pan.
overhead view of buffalo beans and greens over white rice on a white plate with white sauce drizzled over top.
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Buffalo Beans and Greens

These Buffalo beans and greens pack in a whole lot of nutrition and flavor on a shoestring budget. I just can't get enough!
Course Main Course
Cuisine American
Total Cost $6.61 recipe / $1.65 serving
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 (about 1.5 cups each)
Calories 569kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 4 tbsp unsalted butter $0.75
  • 1/2 yellow onion, diced small $0.39
  • 3 celery stalks, diced small $0.26
  • 2 medium carrots, diced small $0.26
  • 6 cloves garlic, peeled and minced $0.42
  • 2 15oz. cans cannellini beans, drained and rinsed $2.56
  • 1/4 cup Buffalo-style hot sauce $0.52
  • 2 tbsp water $0.00
  • 2 cups fresh kale, chopped $0.50
  • 1/4 cup blue cheese dressing $0.31
  • 1 cup white rice, cooked $0.64

Instructions

  • Cook rice according to package directions. (1 dry cup will yield about 3 cooked cups of rice.) Drain and rinse the cannellini beans.
  • Dice celery, yellow onion, and carrots to make a mirepoix.
  • Add the butter, salt, celery, onions, and carrots to a large skillet. Sauté over medium heat for 3-4 minutes, or just until the veggies begin to soften. Add the garlic and sauté for an additional 1-2 minutes.
  • Add the white beans, Buffalo-style hot sauce and water to the skillet. Stir and cook over medium heat until the beans are heated through.
  • Add the kale to the pan and stir until bright green and wilted. No need to cook for too long. Serve a heaping spoonful on top of rice, drizzling blue cheese dressing over the top. Add salt and pepper to taste, if needed. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 569kcal | Carbohydrates: 91g | Protein: 22g | Fat: 14g | Sodium: 682mg | Fiber: 14g
overhead view of buffalo beans and greens over white rice with white sauce on a white plate with a fork.

how to make Buffalo Beans and Greens – step by step photos

finely diced onion, carrot, and celery on a bamboo cutting board.

Cook rice according to package directions. (1 dry cup will yield about 3 cooked cups of rice.) Drain and rinse the cannellini beans. Dice 3 stalks celery, 1/2 of a yellow onion, and 2 medium carrots to make a mirepoix.

onion, carrot, celery, and garlic in a pan.

Add 4 Tbsp unsalted butter, celery, onion, and carrots to a large skillet. Sauté over medium heat for 3-4 minutes, or just until the veggies begin to soften. Add 6 cloves of minced garlic and sauté for an additional 1-2 minutes.

cannellini beans and buffalo sauce added to sauteed veggies in a pan.

Add 1 can of drained and rinsed cannellini beans, 1/4 cup Buffalo-style hot sauce, and 2 Tbsp water to the skillet. Stir and cook over medium heat until the beans are heated through.

kale added to buffalo beans in a pan.

Add 2 cups chopped fresh kale to the pan and stir until bright green and wilted. No need to cook for too long. Serve a heaping spoonful on top of rice, drizzling blue cheese dressing over the top. Add salt and pepper to taste, if needed.

overhead view of buffalo beans and greens in a pan.

This rich and filling buffalo beans and greens is sure to become a weeknight staple!

The post Buffalo Beans and Greens appeared first on Budget Bytes.

Chicken Enchiladas

Enchiladas are one of our all-time favorite dinners. We love trying new enchilada recipes. A few favorites include White Chicken Enchiladas, Black Bean Enchiladas, Beef Enchiladas, and our Black Bean & Quinoa Enchilada Bake is a fun one! These Chic…

Enchiladas are one of our all-time favorite dinners. We love trying new enchilada recipes. A few favorites include White Chicken Enchiladas, Black Bean Enchiladas, Beef Enchiladas, and our Black Bean & Quinoa Enchilada Bake is a fun one! These Chicken Enchiladas are definitely a classic. They are one of the BEST dinner recipes out there.…

Tostadas

These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.

The post Tostadas appeared first on Budget Bytes.

With the sun working overtime during these hot summer months, I’ve got tacos on my mind (and tortillas in my fridge) 24/7. I love how balanced and fresh Mexican-inspired cuisine can be, and these tostadas are no exception! Crispy tortillas are piled high with mashed pinto beans, salsa, veggies, and cheese for a different spin on your typical taco night. Plus, I love that I can use up any leftover tortillas I have on hand so nothing goes to waste! These are super customizable based on your family’s preferences, so you can add or omit just about anything you want.

close up of a hand holding a tostada.

What Is A Tostada?

The word “tostada” translates to “toasted” in reference to the crispy toasted tortilla shell that serves as the base of the dish. It’s sort of like a flattened taco piled high with filling. It’s also a great way to use up the last of those leftover tortillas that are starting to go stale!

Ingredients

Here’s what you’ll need to make these tostadas:

  • Onion: I used white onion because it was on sale, but yellow or Vidalia will also work well in this recipe.
  • Jalapeño: Adds a bit of heat to the filling.
  • Olive Oil: Helps the filling cook without burning. Neutral cooking oils like canola or vegetable also work well.
  • Pinto Beans: Create a mushy, refried bean-like texture. If you have some leftover, our favorite (Not) Refried Beans can also work well in this recipe!
  • Taco Seasoning: An easy way to add classic Mexican flavors.
  • Water: Helps make the beans easier to mash.
  • Salsa: Adds freshness to the tostadas. I love this Fire Roasted Salsa, but store-bought works just fine.
  • Tostada Shells: These small, crunchy corn tortillas are like a flat hard taco shell. A Mexican open-faced sandwich, if you will!
  • Radishes: Add a delightful, fresh crunch!
  • Slaw Mix: A cheap and easy hack to add extra veggies to this dish.
  • Sour Cream: Adds creaminess and tanginess.
  • Cilantro: Adds a pop of freshness and color.
  • Avocado: Adds a creamy texture. Guacamole also works well.
  • Queso Fresco: Can’t find queso fresco or cotija cheese? Cheddar cheese will do just fine, or omit it altogether.

What Is the Difference Between A Tostada and a Tortilla?

A tostada is a tortilla that has been baked or fried until it is crispy. You can purchase ready-made tostada shells from popular brands like Old El Paso, or you can make your own by baking 6-inch corn tortillas until toasted and crispy.

How to Eat A Tostada

Tostadas are finger foods, so use your hands, not a fork and knife! I like the two-handed method of holding the edges of the tostada and taking bites like a slice of toast. I also like to crack the tostadas into smaller pieces and eat it in smaller bites that way.

side view of tostadas on a piece of parchment paper on a blue table.
holding a tostada over a table topped with tostadas.
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Tostadas

These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 535kcal
Author Jess – Budget Bytes

Ingredients

  • 1 Tbsp olive oil $0.20
  • 1/2 white onion, diced $0.45
  • 1 jalapeño, seeded and diced $0.24
  • 1 1-oz. packet taco seasoning $0.59
  • 2 15-oz. cans pinto beans, drained and rinsed $1.78
  • 1 cup water $0.00
  • 8 tostada shells $0.88
  • 1/2 cup salsa $0.49
  • 3 radishes, julienned $0.37
  • 1/2 14-oz. bag pre-chopped slaw mix $0.99
  • 1/4 cup sour cream $0.31
  • 2 Tbsp chopped fresh cilantro $0.12
  • 1 avocado, sliced $0.99
  • 2 Tbsp crumbled queso fresco $0.35

Instructions

  • Add the olive oil, onions, jalapeño, and taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
  • Add the drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces to about 1/2.
  • Remove from the heat and mash the bean mixture together. Set aside.
  • Crumble queso fresco, julienne or slice radishes, mince cilantro, thinly the avocado, and gather your premixed cabbage and salsa of choice.
  • Spread out tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
  • Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
  • Then, add all other toppings; divide the pre-chopped slaw mix, salsa, sour cream, chopped fresh cilantro, avocado, and crumbled queso fresco between all tostadas. Enjoy!

See how we calculate recipe costs here.

Notes

This recipe is easily made vegan by leaving off the sour cream and cheese. There are amazing vegan substitutes available for both of those ingredients nowadays, too!

Nutrition

Serving: 2tostadas | Calories: 535kcal | Carbohydrates: 69g | Protein: 16g | Fat: 24g | Sodium: 1649mg | Fiber: 19g

how to make Tostadas – step by step photos

onion, jalapeno, and taco seasoning in a frying pan.

Add the 1 Tbsp olive oil, 1/2 diced white onion, 1 seeded and diced jalapeño, and 1 oz. packet of taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.

step 2: add beans and water

Add the 2 cans of drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces by about 1/2.

step 4: mash the beans

Remove from the heat and mash the bean mixture together.

step 6: chopped veggies on cutting board

Crumble 2 Tbsp queso fresco, julienne or slice 3 radishes, mince 2 Tbsp cilantro, thinly slice the avocado, and gather your premixed cabbage and salsa of choice.

step 6 lay out tostadas and toast

Spread out 8 tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!

step 7: add beans to tostatdas

Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.

8 add all the toppings 1 by 1 to tostadas

Then, add all other toppings; divide the 1/2 bag of pre-chopped slaw mix, 1/2 cup salsa, 1/4 cup sour cream, 2 Tbsp chopped fresh cilantro, 1 sliced avocado, and 2 Tbsp crumbled queso fresco between all tostadas. Enjoy!

overhead view of tostadas on a piece of parchment paper on a blue table.

More Recipes with Tortillas

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Porcupine Meatballs

These easy and flavorful Porcupine Meatballs are made with ground beef and rice, then simmered in a savory tomato sauce.

The post Porcupine Meatballs appeared first on Budget Bytes.

I don’t know how I let Beth talk me into making these porcupine meatballs, but I’m glad she did!😄 They’re incredibly tender, super flavorful, very filling, and so delicious! They were a hit in my house and my husband and kids absolutely loved them! And don’t let the name scare you, these meatballs are simply made with ground beef, rice, seasoning and a savory homemade tomato sauce. Adding in inexpensive rice is also a great way to stretch a pound of beef into more servings. And did I mention this meatball recipe is also perfect for meal prep!

Overhead view of porcupine meatballs on a serving plate with white rice and a fork cutting a meatball in half.

What Are Porcupine Meatballs?

Porcupine meatballs are an American comfort food dish that was popular during the Great Depression. During that time supply was limited and these porcupine meatballs only required a few basic ingredients like ground beef, rice, and tomato soup. Their funny name comes from their unique appearance. As the meatballs cook the rice begins to poke out of the side, resembling the look of a porcupine! Does anyone else remember these tasty little meatballs growing up?

Ingredients For Porcupine Meatballs

Here’s everything you need to make these easy porcupine meatballs:

  • Lean Ground Beef: I used 93% lean ground beef to reduce the amount of grease that collects inside the pot while the meatballs are cooking. But 85% lean should also work pretty well.
  • Long Grain White Rice: Rice is a key ingredient! Not only does it help bulk up the meatballs and makes them more filling, but it’s also how you get the classic porcupine look! You’ll want to use long-grain white rice for this recipe. 
  • Onion and Garlic: Onion and garlic creates a wonderful flavor base for the meatballs. 
  • Seasoning:  The meatballs are seasoned with Italian seasoning for lots of herbal flavor along with onion powder, garlic powder, salt and pepper.
  • Egg: The egg is used as a binder to help keep the meatballs from falling apart.
  • Tomato Sauce: Another key part of this meatball recipe is the delicious tomato sauce. Instead of just using a can of plain tomato sauce, I added Worcestershire sauce, garlic powder, and black pepper to add more depth of flavor. I also added a can of crushed tomatoes to thicken the sauce, a little bit of sugar to balance the acidity of the tomatoes, and water to help the rice cook. All together this sauce adds wonderful flavor to these porcupine meatballs!

Should You Cook The Rice First?

You may be wondering if you have to cook the rice first before adding it to the meatballs. The answer is no. Cooking the rice first just adds an extra step to the process, and I didn’t find it necessary. Using uncooked rice allows the rice to cook at the same time as the meatballs and soak up all the seasoning and flavors from the dish.

How To Store & Freeze Porcupine Meatballs

You can store any leftover cooked meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave for about 2 minutes, or until heated through.

If you want to freeze the meatballs, I suggest freezing them uncooked, then make the tomato sauce fresh when you need a quick weeknight dinner meal. 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 to store for up to three months. When you’re ready to cook them, thaw the meatballs in the fridge overnight, then simmer them in the sauce as directed.

Serving Suggestions

You can easily serve these porcupine meatballs with a simple side salad or caesar salad. We served them over a bed of rice, but mashed potatoes or pasta would also be good.

Overhead view of porcupine meatballs in a dutch oven covered in tomato sauce.
Overhead view of porcupine meatballs on a serving plate with white rice and a fork cutting a meatball in half.
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Porcupine Meatballs

These easy and flavorful Porcupine Meatballs are made with ground beef and rice, then simmered in a savory tomato sauce.
Course Dinner
Cuisine American, Italian
Total Cost $11.34 recipe / $1.89 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 (4 meatballs each)
Calories 191kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

Meatballs

Tomato Sauce

Instructions

  • In a small bowl, stir together the Italian seasoning, onion powder, garlic powder, salt, and black pepper.
  • Rinse the rice in cool water and drain well. Add the lean ground beef to a large bowl along with the rice, finely diced onion, minced garlic, egg, and the seasoning mixture.
  • Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
  • Divide and shape the meat mixture into 24 meatballs, about two tablespoons each. Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.
  • Now make the sauce. In a medium bowl combine the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, black pepper, garlic powder, and water. Mix all the ingredients together until well combined. Pour the tomato sauce mixture over the meatballs.
  • Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.
  • Serve over rice or mashed potatoes with fresh chopped parsley on top and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 4meatballs | Calories: 191kcal | Carbohydrates: 17g | Protein: 19g | Fat: 5g | Sodium: 685mg | Fiber: 1g
Overhead view of porcupine meatballs on a serving plate with white rice.

How to Make Porcupine Meatballs – Step by Step Photos

Overhead view of spice ingredients for porcupine meatballs.

In a small bowl, stir together 2 tsp Italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1/4 tsp freshly cracked black pepper.

Meat and ingredients for porcupine meatballs added to a large bowl.

Rinse 1/2 cup uncooked long grain white rice in cool water and drain well. Add 1 lb. lean ground beef to a large bowl along with the rice, 1/2 finely diced onion, 2 minced garlic cloves, 1 egg, and the seasoning mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.

Overhead view of meatballs being rolled and shaped.

Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.

Porcupine meatballs added to a dutch oven.

Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.

Overhead view of homemade tomato sauce ingredients in a medium bowl.

Now make the sauce. In a medium bowl combine one 15oz. can tomato sauce, one 15oz. can crushed tomatoes, 1 Tbsp Worcestershire sauce, 1 Tbsp sugar, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, and 1/2 cup water. Mix all the ingredients together until well combined.

Tomato sauce being poured over meatballs in the dutch oven.

Pour the tomato sauce mixture over the meatballs.

Cooked porcupine meatballs inside dutch oven.

Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.

Overhead view of porcupine meatballs on a serving plate with white rice and a fork cutting a meatball in half.

Enjoy by themselves or serve over extra rice or mashed potatoes and top with fresh chopped parsley. I’m a believer now Beth, you were right about this one!😄

Overhead view of porcupine meatballs in a dutch oven covered in tomato sauce.

More Meatball Recipes

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Strawberry Salad

This easy strawberry salad recipe features a creamy homemade balsamic dressing, toasted nuts, and sweet ripe berries. It’s the perfect…

This easy strawberry salad recipe features a creamy homemade balsamic dressing, toasted nuts, and sweet ripe berries. It’s the perfect side dish!

Strawberry Salad recipe

Ready for our favorite strawberry salad recipe? Strawberries are a natural flavor pairing with the acidity of balsamic vinegar. So for this salad, we used our favorite balsamic vinaigrette dressing to perfectly accentuate the bright red sweet berries. Paired with red onions and toasted almonds, it’s a simple and delicious side everyone loves!

Why we love this recipe: As cookbook authors who’ve been sharing recipes online for over a decade, this is one of our favorite ways to eat strawberries! We’ve made it dozens of times with rave reviews, and it works with a variety of meals. The flavor combination just pops!

“Simple and yummy! I regularly make balsamic dressing but your directions took it up a notch from my usual. I’ll be enjoying this for the next few days!” -C.

Ingredients in strawberry salad; Strawberries, greens, pecans, red onion, feta cheese, balsamic vinaigrette

Ingredients in strawberry salad

Strawberry salad is a pretty classic dish, so our best strawberry salad stays true to form. Here’s what’s in our favorite strawberry salad recipe:

  • Ripe strawberries: Finding ripe strawberries is the number one key to a good strawberry salad! If you don’t have access to local berries, try to buy in the summer when strawberries are in season and find the ripest strawberries that you can. If you’re looking to mix it up with the type of berry, try our Blueberry Salad or Blackberry Salad.
  • Homemade balsamic dressing: Strawberries are a natural pair with the acidity of balsamic vinegar, which makes the berries shine! This homemade dressing is so simple, you’ll never go back.
  • Cheese crumbles: Cheese crumbles make for a perfect strawberry salad, though they’re not required. We like feta cheese or goat cheese. For vegan, simply omit the cheese crumbles and it’s just as good!
  • Nuts: Add nuts for crunch in this salad; you can use any you’d like! We recommend pecans, walnuts, or sliced toasted almonds.
  • Red onion: The color and flavor of red onion is our final touch to bring a savory flair to this salad. Here’s a tip to get rid of onion breath: soak the onion slices in cold water for about 15 to 20 minutes before serving! This mellows the flavor and softens the risk of onion breath.

How to make strawberry salad: step by step

A key to making this strawberry salad recipe is taking the time to mix up your own homemade balsamic vinaigrette salad dressing. It’s a nice alternative using purchased salad dressings, which can contain additives and most importantly, just don’t taste as good!

When Alex and I first started cooking together, we threw out our store-bought salad dressings and start making homemade! It makes a world of difference for a great salad. Here’s how to make strawberry salad (or jump to the full recipe for exact quantities):

Step 1: Prepare the fresh ingredients: wash and clean the strawberries, salad greens, and slice the onion.

Step 1: Clean the strawberries and slice them. Wash and dry the salad greens. Thinly slice the red onion (if desired, soak it in cold water for 15 minutes before serving to mellow the flavor).

Step 2: Toast the nuts in a skillet for 3 to 5 minutes.

Step 2: If desired, toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don’t burn. Immediately remove the nuts to a plate.

Step 3: Whisk together the balsamic vinaigrette dressing in a medium bowl.

Step 3: In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until fully emulsified and creamy.

To serve, spread the greens on a plate and top with strawberries, red onion, nuts, cheese crumbles, vinaigrette, and several grinds of black pepper.

Want a different dressing? Other salad dressing options include Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.

Strawberry Salad recipe

Variations on the nuts

If you have time, toasting the nuts is a great way to step up the flavors! It really does intensify the flavors in a noticeable way. Add the nuts to a dry skillet and toast for 3 to 5 minutes over medium heat, stirring frequently. Immediately remove to a plate. See How to Toast Pecans, How to Toast Almonds, or How to Toast Walnuts.

Other variations on the nuts include hazelnuts, chopped pistachios, candied pecans, or candied walnuts.

Other cheese ideas

Cheese is optional but adds a welcome savory contrast. We like feta cheese or goat cheese crumbles. Gorgonzola or Parmesan cheese also work. Omit cheese for a vegan salad and it’s just as tasty!

Make it into a main dish: protein adders

One of the things we like when we go out to eat is the ability to add protein to salads at many restaurants to make it into a meal! This strawberry salad works well with protein adders, since the savory protein compliments the sweet, juicy berries. Here are a few ideas of what we’d add here:

Storage and make ahead notes

Salads are notoriously suboptimal as leftovers, as they get soggy over time. For this reason, we like to plate individual salads when serving and simply drizzle the dressing over each plate or bowl. If making in advance, you can chop the components and store them refrigerated in separate individual containers. Directly before serving, allow the dressing to come to room temperature, then plate each salad.

More homemade salad dressing recipes

Here are a few of our favorite homemade salad dressing recipes:

Dietary notes

This strawberry salad recipe is vegetarian, gluten free, naturally sweet, and refined sugar free. For vegan, omit the cheese crumbles.

Frequently asked questions

What kind of strawberries are best for salad?

Ripe but firm strawberries are ideal: it’s best to buy them in strawberry season! Local berries are the best choice when you can find them. Avoid soft or mushy berries that will break down in the salad.

What can I add to my strawberry salad besides lettuce?

The possibilities are endless! Popular additions include spinach, arugula, crumbled feta cheese, chopped pecans or walnuts, or blueberries.

What kind of dressing is best for strawberry salad?

A light and flavorful dressing is key. A Balsamic Vinaigrette works very well, or try Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.

Can I make this salad ahead of time?

It’s best to assemble the salad just before serving to prevent the strawberries from getting soggy. However, you can prepare the dressing and other ingredients in advance.

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Strawberry Salad recipe

Strawberry Salad

★★★★★

4.7 from 3 reviews
  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4
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Description

This easy strawberry salad recipe features a creamy homemade balsamic dressing and sweet ripe berries. It’s the perfect side dish!

Ingredients

For the salad

  • 2 cups ripe strawberries
  • 8 cups mixed salad greens (mix of spinach and lettuce)
  • 1/2 red onion
  • ⅓ cup pecan pieces, chopped walnuts, or sliced almonds*
  • ⅓ cup feta cheese crumbles**
  • Fresh ground black pepper

For the balsamic vinaigrette

  • 2 tablespoons aged balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup or honey
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil

Instructions

  1. Clean the strawberries and slice them. Wash and dry the salad greens. Thinly slice the red onion. To mellow the flavor, soak the onion slices in cold water for about 20 minutes prior to serving, then drain.
  2. Optional: In a small saucepan over medium heat, toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don’t burn.
  3. Make the balsamic vinaigrette: In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until fully emulsified and creamy.
  4. To serve, spread the greens on a plate and top with strawberries, red onion, nuts, feta cheese crumbles, vinaigrette, and several grinds of black pepper.

Notes

*If you have time, toasting the nuts is a great way to step up the flavors! Add the nuts to a dry skillet and toast for 3 to 5 minutes over medium heat, stirring frequently. Immediately remove to a plate. See How to Toast Pecans, How to Toast Almonds, or How to Toast Walnuts. Other variations on the nuts include hazelnuts, chopped pistachios, candied pecans, or candied walnuts.

**Cheese is optional but adds a welcome savory contrast. We like feta cheese or goat cheese crumbles. Gorgonzola or Parmesan cheese also work. Omit cheese for a vegan salad and use maple syrup in the dressing. 

Leftover and make ahead tips: Salads are notoriously suboptimal as leftovers, as they get soggy over time. We like to plate individual salads when serving and simply drizzle the dressing over each plate or bowl. If making in advance, chop the components and store them refrigerated in separate individual containers. Directly before serving, allow the dressing to come to room temperature, then plate each salad. 

Other salad dressing options include Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.

Consider adding protein to make it a main dish! Try chicken like Parmesan crusted chicken, grilled chicken, or blackened chicken, salmon like baked salmon, pan seared salmon, or grilled salmon, or tofu like baked tofu, crispy tofu, or grilled tofu.

  • Category: Side Dish
  • Method: Raw
  • Cuisine: Italian

Keywords: Strawberry Salad, Strawberry Salad recipe

Mediterranean Lentil Soup

This vegan Mediterranean Lentil Soup is bright and refreshing. Finished with a squeeze of lemon, it’s the perfect meal for rainy spring days.

The post Mediterranean Lentil Soup appeared first on Budget Bytes.

In my opinion, a bright and refreshing soup is the perfect way to welcome spring, and this vegan Mediterranean Lentil Soup is the perfect comforting meal for the rainy days to come. A rich and flavorful broth loaded with veggies, lentils, and kale will fill you up for pennies and is a great recipe for fridge clean out day. Finish it off with a squeeze of lemon juice for a delicious and easy weeknight meal.

overhead view of a bowl of mediterranean lentil soup with lemon slices.

Why Make Mediterranean Lentil Soup?

The first time I experienced cinnamon in a savory dish was while cooking at a Lebanese restaurant and it was life changing! This Mediterranean Lentil Soup is the perfect introduction to the savory use of cinnamon. This clean and flavorful lentil soup is a vegan flavor explosion. It’s loaded with protein and fiber, naturally gluten-free, and super versatile. You can toss in just about any veggie or green, so raid the fridge and get cooking!

Ingredients for Mediterranean Lentil Soup

Here’s what you’ll need to make Mediterranean lentil soup:

  • Oil: Olive oil is our preferred choice in this recipe for its Mediterranean flavor profile, but vegetable or canola oil will work in a pinch.
  • Mirepoix: A combination of small diced yellow onion, carrots, and celery creates an earthy and sweet base of flavor for this soup.
  • Garlic: The large pieces of crushed garlic versus mincing it fine is intentional to bring out the natural sweetness and flavor of cooked garlic instead of the sometimes-overwhelming bite it has when minced.
  • Cumin: Adds a savory and nutty Mediterranean flavor to this soup.
  • Cinnamon: A great savory application of the spice! It will warm you up from the inside out and make your house smell fantastic.
  • Lentils: We used brown lentils for their firm texture.
  • Vegetable Broth: We used Vegetable flavored Better Than Bouillon in this recipe. If using another brand, make sure salt is not the first ingredient or it’s a waste of money!
  • Lemon Juice: Gives the soup a brightness that is seriously addictive. You can use fresh-squeezed lemon juice and save half of your lemon for garnishing each bowl, or you can use a bottled lemon juice. I always have lemons in the kitchen, so we had some to garnish with, too!
  • Kale: Swiss chard, rainbow chard, spinach, escarole, and all varieties of kale work great, too.
  • Salt and Pepper: Enhance the natural flavors of the soup.

Which color lentils are best for soup?

Brown or green lentils work best for this soup, as they will keep their shape after cooking, which is what we’re looking for texture-wise. Red lentils are not recommended because they cook quicker and will dissolve into the soup as they cook, creating a thick and mushy texture.

How to Store Leftovers

Store leftover Mediterranean lentil soup in an air-tight container in the refrigerator for up to 4 days. This soup also freezes super well for up to 3 months when stored properly in an air-tight container. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.

overhead view of mediterranean lentil soup in a red dutch oven.
overhead view of 2 bowls of mediterranean lentil soup with lemon slices.
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Mediterranean Lentil Soup

This vegan Mediterranean Lentil Soup is bright and refreshing. Finished with a squeeze of lemon, it's the perfect meal for rainy spring days.
Course Main Course, Soup
Cuisine Mediterranean
Total Cost $7.59 recipe / $1.08 serving
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 7 (about 1.5 cups each)
Calories 185kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 2 Tbsp olive oil $0.32
  • 1 large yellow onion, diced small $0.78
  • 2 medium carrots, diced small $0.24
  • 3 stalks celery, diced small $0.36
  • 5 cloves garlic, crushed $0.30
  • 2 tsp ground cumin $0.20
  • 1 tsp cinnamon $0.16
  • 1 cup uncooked brown or green lentils $0.68
  • 8 cups vegetable broth $1.44
  • 4 oz. lemon juice $0.48
  • 3 cups kale, chopped and lightly packed $2.48
  • 1 tsp salt $0.05
  • 2 tsp freshly cracked black pepper $0.10

Instructions

  • Rinse the lentils in a strainer under cold water until the water runs clear.
  • Heat the oil in a large soup pot set over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper.
  • Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.
  • Pour in the vegetable broth, water, and lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.
  • Stir in the greens, season with additional salt, pepper, and lemon juice to taste before serving.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 185kcal | Carbohydrates: 28g | Protein: 9g | Fat: 5g | Sodium: 1452mg | Fiber: 11g
three-quarters view of mediterranean lentil soup in a white bowl with a lemon slice.

how to make Mediterranean Lentil Soup – step by step photos

mirepoix in a red dutch oven.

Rinse 1 cup brown or green lentils in a strainer under cold water until the water runs clear. Heat 2 Tbsp olive oil in a large soup pot set over medium-high heat. Add in 1 diced yellow onion, 2 diced medium carrots, and 3 diced stalks celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with 1 tsp salt and 2 tsp pepper.

mirepoix, spices, and lentils in a red dutch oven.

Stir in 5 crushed cloves garlic, 2 tsp ground cumin, and 1 tsp cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.

broth added to lentil soup in a red dutch oven.

Pour in 8 cups vegetable broth and 4 oz. lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.

kale added to lentil soup in a red dutch oven.

Stir in 3 cups chopped kale, season with additional salt, pepper, and lemon juice to taste before serving.

overhead view of a spoon lifting a scoop of mediterranean lentil soup from a red dutch oven.

This Mediterranean lentil soup is going to be your new favorite!

More Vegan Soup Recipes

The post Mediterranean Lentil Soup appeared first on Budget Bytes.

Chorizo Stuffed Bell Peppers

These Chorizo Stuffed Bell Peppers are packed with southwest flavor, perfectly portioned for meal prep, and freezer-friendly!

The post Chorizo Stuffed Bell Peppers appeared first on Budget Bytes.

We’re in love with stuffed bell peppers here at the Budget Bytes kitchen, so I decided to make a new variation just so I could have an excuse to eat stuffed bell peppers again. These Chorizo Stuffed Bell Peppers are full of super flavorful Mexican chorizo, hearty rice, and a rich sauce, then topped with melty mozzarella cheese. They’re SO filling, perfectly portioned for meal prep or freezer cooking, and quite flexible if you want to change up the ingredients to make them even more budget-friendly! Put this one one your to-cook list because I know you’re going to love them!

Overhead view of chorizo stuffed bell peppers in a baking dish on a yellow background.

Ingredients for Chorizo Stuffed Bell Peppers

These stuffed bell peppers are packed with flavorful herbs and spices and a rich tomato-y sauce so that every bite is deee-licious. Here are the ingredients for chorizo stuffed bell peppers:

  • Bell Peppers: You’ll need three bell peppers to make six servings for this recipe. We used a mix of colors to make it more festive, but you can use any color pepper that fits your budget.
  • Mexican Chorizo: Mexican chorizo is a fresh (not cured) sausage that is packed with spices. You can usually either buy this loose or in links. If you buy them in links, simply squeeze the meat out of the casing into the skillet. I like Johnsonville brand, but many larger grocery stores also make their own generic version.
  • Garlic & Onion: A little fresh onion and garlic add flavor and texture to the bell pepper stuffing.
  • Rice: Long grain white rice bulks up this meal to make it filling while keeping the cost low. We cook the rice right in the pot with the chorizo, spices, and broth for maximum flavor.
  • Chicken Broth: The rice is cooked in chicken broth to ensure that every bite is super flavorful. We use Better Than Bouillon to make our broth because it’s budget-friendly and has great flavor.
  • Tomato Paste: Tomato paste is added to the broth to help create an enchilada sauce-like flavor in the rice mixture.
  • Diced Green Chiles: Green chiles add even more flavor, color, and texture to the filling. If you prefer a milder stuffed pepper, you can leave out the green chiles or look for a mild green chile.
  • Spices: We packed this bell pepper stuffing with even more spices including chili powder, cumin, garlic powder, cayenne pepper, and salt.
  • Mozzarella: The stuffed bell peppers are topped with mozzarella cheese for a rich finish, but you can substitute with a different type of cheese if preferred, like Monterey jack, pepper jack, cheddar, or a Mexican blend.
  • Green Onion: A few sliced green onions sprinkled over top of the stuffed bell peppers add a fresh finish, but are entirely optional!

What Else Can I Add?

This recipe is pretty flexible, so if you want to change it up or make it more budget-friendly, here are some other ingredients you can add:

  • Beans: Try swapping half of the chorizo with a can of black beans or pinto beans for more fiber and less cost.
  • Diced Tomatoes: If you want more color and texture in your bell pepper filling, try adding a drained can of petite diced tomatoes, or diced tomatoes with chiles (Rotel).
  • Sweet Potato: Chorizo and sweet potato are a perfect flavor pair. Replace half of the chorizo with one small finely diced sweet potato for a spicy-sweet flavor profile (add it with the rice so it can simmer and soften with the rice).

Mexican Chorizo vs. Spanish Chorizo

It’s really important to use the correct type of chorizo for this recipe. You’ll need Mexican chorizo, which is a fresh (uncooked & uncured) sausage. You’ll find Mexican chorizo in the fresh meat department, usually near bratwurst and other fresh sausages. Spanish chorizo is a cured, sliceable sausage that you’ll usually find near cheese, pepperoni, or other charcuterie-type foods.

What to Serve with Chorizo Stuffed Bell Peppers

These southwest-inspired peppers are really filling on their own, but if you want to serve something on the side they pair really well with Cumin Lime Roasted Sweet Potatoes, Cowboy Caviar, Sweet Potato Cornbread, or Warm Corn and Avocado Salad.

How To Store Leftovers

I love making stuffed bell peppers for meal prep, so this is how I store and reheat them. The cooked bell peppers can be stored in the refrigerator for 4-5 days. I like to reheat them quickly in the microwave (about 2 minutes each).

Or, once chilled in the refrigerator, you can transfer them to the freezer. I suggest packaging them individually in a freezer-safe, air-tight container, so you can reheat one at a time as needed. Frozen stuffed bell peppers can be thawed in the refrigerator overnight and then reheated the next day in the microwave, or thawed straight from the freezer in the microwave using the defrost function, then heated through on full power.

Side view of a fork lifting some stuffing out of the bell pepper with the cheese pulling.
Overhead view of chorizo stuffed bell peppers in a round baking dish.
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Chorizo Stuffed Bell Peppers

These Chorizo Stuffed Bell Peppers are packed with southwest flavor, perfectly portioned for meal prep, and freezer-friendly!
Course Dinner, Main Course
Cuisine Amercian, Mexican
Total Cost $12.91 recipe / $2.15 serving
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 380kcal
Author Beth – Budget Bytes

Ingredients

  • 3 bell peppers $4.07
  • 1 lb. Mexican chorizo $4.99
  • 1 yellow onion $0.37
  • 2 cloves garlic $0.16
  • 1 4oz. can diced green chiles $0.99
  • 2 Tbsp tomato paste $0.20
  • 2 tsp chili powder $0.20
  • 1/2 tsp cumin $0.05
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 1/4 tsp salt $0.02
  • 1/2 cup long grain white rice (uncooked) $0.13
  • 1 cup chicken broth $0.19
  • 1 cup shredded mozzarella $1.25

Instructions

  • Preheat the oven to 350ºF. Cut each bell pepper in half so there is a top and bottom portion, then remove the seeds and ribs. You can either carefully cut the stem out of the center of the top half, or eat around it later. Place the halved bell peppers in a baking dish, cut sides up. Par-bake in the preheated oven for 15 minutes.
  • Add the chorizo to a large deep skillet and cook over medium heat until browned. While the chorizo is cooking, dice the onion and mince the garlic. Add the onion and garlic to the chorizo and continue to cook until the onions are softened.
  • Add the diced green chiles, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and salt to the skillet and stir until combined.
  • Add the uncooked rice and chicken broth to the skillet and stir until combined again. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil.
  • As soon as the broth begins to boil, turn the heat down to low and let the rice simmer over, low without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest for five more minutes.
  • Finally, remove the lid and gently stir the rice and chorizo mixture. All of the broth should be absorbed and the rice tender.
  • Divide the rice and chorizo mixture between the six bell pepper halves, then top with shredded cheese. Cover the baking dish and return it to the 350ºF oven and bake for 20 minutes more. Finally, top with sliced green onions and serve!

See how we calculate recipe costs here.

Nutrition

Serving: 1pepper | Calories: 380kcal | Carbohydrates: 24g | Protein: 18g | Fat: 24g | Sodium: 1032mg | Fiber: 3g
Overhead view of two stuffed bell peppers on a plate with a fork digging into one.

How to Make Chorizo Stuffed Bell Peppers – Step by Step Photos

Prepped bell peppers in a baking dish.

Begin by preheating the oven to 350ºF. Cut three bell peppers in half to create a top and bottom piece for each pepper. Scoop out the seeds and ribs. You can either cut out the stem from the top half of the peppers, or eat around them later. Place the halved peppers in a baking dish and par-bake them for 15 minutes in the fully preheated 350ºF oven.

Cooked chorizo and onion in a skillet.

Meanwhile, cook 1 lb. of Mexican chorizo in a large deep skillet over medium heat until browned. The chorizo has plenty of fat, so you likely won’t need to add any additional to the skillet. Dice one yellow onion and mince 2 cloves of garlic. Add the onion and garlic to the skillet with the chorizo, and continue to cook until the onions are softened.

Green chiles, tomato paste, and spices added to the skillet.

Add one 4oz. can of diced green chiles, 2 Tbsp tomato paste, 2 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, ¼ tsp cayenne pepper, and ¼ tsp salt to the meat and onions. Stir to combine.

Rice added to the skillet, broth being poured in the side.

Add ½ cup of uncooked long grain white rice and 1 cup of chicken broth to the skillet. Stir well to combine, then place a lid on top, and turn the heat up to medium-high. When the broth reaches a full boil, turn the heat down to low and allow it to continue to simmer over low (without removing the lid or stirring) for 20 minutes. After 20 minutes, turn the heat off and let it rest for 5 more minutes.

Cooked chorizo and rice in the skillet being scooped to the side with a spoon.

After simmering for 20 minutes the broth should be absorbed and the rice should be tender. Gently stir the rice and chorizo mixture with a spoon.

Filled bell peppers in a baking dish being topped with shredded cheese.

Divide the rice and chorizo mixture between the six par-baked bell pepper halves, then top with shredded mozzarella cheese (about 1 cup). Cover the dish and bake in the 350ºF oven for 20 minutes.

Finished stuffed bell peppers topped with sliced green onion.

Top the chorizo stuffed bell peppers with sliced green onions and serve!

Close up side view of a fork lifting some of the filling out of a stuffed bell pepper.

Enjoy the cheesy chorizo-y goodness!!

More Chorizo Recipes

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Ham and Potato Soup

This ham and potato soup is creamy but not too heavy and loaded with fresh veggies and salty ham. It’s perfect for the seasonal transition!

The post Ham and Potato Soup appeared first on Budget Bytes.

These hot and cold spring days have me feeling all kinds of confused about what to make for dinner. One day it’s warm and sunny, and the next it feels like winter all over again. But no matter the mood, I feel like soup is always the right answer, and this Ham and Potato Soup is a crowd pleaser. Creamy but not too heavy, and loaded with fresh veggies and salty ham, this soup is perfect for this transitional season!

a ladleful of ham and potato soup suspended over a pot of soup.

What is Ham and Potato Soup?

This rich and creamy soup is made from a base of vegetable broth enriched with milk and butter and stuffed to the brim with fresh veggies, chunky potatoes, and salty ham. It’s real belly-warming food, perfect for taking the chill off!

Ingredients for Ham and Potato Soup

Here’s what you’ll need to make ham and potato soup:

  • Oil: I used olive oil, but a neutral-flavored oil like canola or vegetable oil will also work well.
  • Mirepoix: A base of celery, carrots, and onion builds the flavor of this soup.
  • Potatoes: I used 2 medium potatoes, which came out to be 3 1/2 cups once diced. I prefer to peel my potatoes for this recipe, but you can leave the skins on if you like them!
  • Cooked Ham: You can buy a ham steak or use your leftover ham from our Baked Ham recipe! Vegetarian? No problem. You can leave out the ham and this becomes more of a vegetable chowder and it is delicious!
  • Vegetable Broth: You’ll need 6 cups, or you can dissolve 2 Tbsp of vegetable bouillon in 6 cups of water. You can also use Chicken Broth if that’s what you have on hand!
  • Salted Butter: Adds richness and helps form the roux that thickens the soup.
  • All-Purpose Flour: Combines with the butter to form a roux that thickens the soup.
  • Milk: Adds creaminess to the soup.
  • Salt and Pepper: Enhance the overall flavor of the soup.
  • Parsley: A bit of minced fresh parsley adds some color and freshness to the soup.

What Potatoes Are Best For Soup?

The best potato for any given soup really depends on the texture you’re after.

  • With this soup, I wanted to keep distinct chunks of intact potato, so I went for red potatoes. Other varieties that hold their shape well include new potatoes, baby potatoes, and fingerlings.
  • If you’re looking for your potatoes to soften up a bit more but still mostly hold their shape, Yukon Golds are a great choice for this soup.
  • Starchier potatoes, like Russets, will melt into the soup, making it super thick, but you won’t get the whole potato texture in every bite.

A Note on Salt

You may not need any salt depending on the ham you’re using, so taste often and adjust as you see fit. Between the salted butter, bouillon, and the ham from our Baked Ham recipe, I didn’t have a need for more than a pinch of additional salt.

How Do You Thicken Ham and Potato SOup?

I chose to thicken this soup with what’s known as a “blonde roux.” It’s a mixture of butter and flour that is cooked over medium-low heat until it juuust starts to change color from white to blonde. This deepens the flavor of the soup without overpowering the natural flavor of the other ingredients.

three-quarters view of a serving of ham and potato soup in a white bowl.
a ladleful of ham and potato soup suspended over a pot of soup.
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Ham and Potato Soup

This ham and potato soup is creamy but not too heavy and loaded with fresh veggies and salty ham. It's perfect for the seasonal transition!
Course Dinner, Main Course, Soup
Cuisine American
Total Cost $11.24 recipe / $1.40 serving
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 (1.5 cups each)
Calories 212kcal
Author Jess Rice

Equipment

Ingredients

  • 2 Tbsp olive oil $0.34
  • 2 carrots, peeled and diced $0.20
  • 3 stalks celery, diced $0.30
  • 1 small white onion, diced $1.02
  • 2 medium potatoes, peeled and diced (roughly 3½ cups) $1.66
  • 6 cups vegetable broth $0.53
  • 2 cups cooked diced ham $6.38
  • 2 Tbsp salted butter $0.24
  • 1/4 cup all-purpose flour $0.05
  • 2 cups milk $0.38
  • 2 Tbsp minced fresh parsley $0.08
  • 1 tsp freshly cracked black pepper $0.05
  • Salt, to taste $0.01

Instructions

  • In the stock pot, add 2 Tbsp olive oil on medium heat. Add the carrots, celery, and onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
  • Add potatoes, vegetable broth, and ham in the stockpot. Bring the pot to a boil. Once boiling, turn the heat down to medium and let the potatoes simmer for about 15 minutes, or until they are tender. Stir in the pepper.
  • Melt the butter in a separate medium-size saucepan over medium-low heat. Whisk in the all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in milk and cook for about 4 minutes until thick and warm.
  • Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add the parsley, additional salt and pepper if needed and enjoy!

See how we calculate recipe costs here.

Notes

This makes 12 cups of soup, but we found 1 1/2 cups to be perfect for a meal, so if that’s your serving size, you can serve 8 people.

Nutrition

Serving: 1bowl | Calories: 212kcal | Carbohydrates: 20g | Protein: 9g | Fat: 11g | Sodium: 1109mg | Fiber: 2g
overhead view of ham and potato soup in a white dutch oven.

how to make Ham and Potato Soup – step by step photos

chopped celery, carrots, and onions in s white dutch oven.

In your stock pot, add 2 Tbsp olive oil on medium heat. Add 2 peeled and diced carrots, 3 diced stalks celery, and 1 diced small white onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.

broth poured over mirepoix, potatoes, and ham in a dutch oven.

Add 2 peeled and diced potatoes, 6 cups vegetable broth, and 2 cups diced cooked ham in the stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, about 15 minutes. Stir in your 1 tsp black pepper.

milk poured over butter and flour paste in a frying pan with a whisk.

Melt 2 Tbsp salted butter in a separate medium-size saucepan over medium-low heat. Whisk in 1/4 cup all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in 2 cups milk and cook for about 4 minutes until thick and warm.

ham and potato soup in a dutch oven.

Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add parsley, additional salt, and pepper if needed and enjoy!

overhead view of a spoonful of ham and potato soup suspended above a serving of soup in a white bowl.

This creamy ham and potato soup is perfect for the changing seasons!

More Delicious Soup Recipes

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Parmesan Risotto

Creamy Parmesan risotto is comfort food at its finest! Warm, rich, and cheesy, this dish is a perennial favorite.

The post Parmesan Risotto appeared first on Budget Bytes.

Creamy Parmesan risotto is comfort food at its finest! Warm, rich, and cheesy, this dish is a perennial favorite. It’s loaded with belly-filling Arborio rice and Parmesan cheese to keep you full and satisfied for under $10. What could be better?!

overhead view of a wooden spoon in a pan of parmesan risotto.

What is Parmesan Risotto?

Risotto is a magical dish created by slow-cooking starchy rice in broth. Part of the magic is how the rice leeches its starches into the liquid, creating a creamy and rich sauce. This is achieved by adding the broth slowly over a longer period of time and stirring continuously. Most risotto has cheese, and we love Parmesan, so it felt like a natural choice for this Parmesan risotto recipe!

Ingredients for Parmesan Risotto

Here’s what you’ll need to make Parmesan risotto:

  • Vegetable Broth: We used Better than Bouillon to cut costs. You can also substitute chicken broth if you prefer.
  • Dry White Wine: We used a mini chardonnay Bota Box for this recipe, but white cooking wine also works well. If you don’t have white wine on hand, just up your recipe to 5 cups of vegetable broth.
  • Olive Oil: Helps cook the onion without burning it. You can use canola or vegetable oil to cut costs.
  • Yellow Onion: Adds a sweet and earthy flavor to the risotto.
  • Arborio Rice: An Italian, short-grain rice that has a high starch content, perfect for making risotto.
  • Butter: Salted or unsalted is fine, you will just need to adjust any additional salt based on whatever butter you have on hand. We used unsalted butter.
  • Salt and Pepper: Enhance the overall flavor of this risotto.
  • Parmesan Cheese: Provides the majority of the flavor of this dish. We do not recommend using pre-shredded cheese for this recipe. Shred yours fresh!
  • Parsley: Adds a pop of freshness and color.

What Else Can I Add to Parmesan Risotto?

This Parmesan risotto is great as is, but you can also make it your own by experimenting with additional ingredients. Try adding:

  • Sauteed mushrooms
  • Frozen peas
  • Frozen corn kernels
  • Cherry tomatoes
  • Ricotta cheese
  • Crushed red pepper flakes

Tips for Making Parmesan Risotto

  • This recipe requires few ingredients, but it is a labor of love! You don’t want to pour all of the broth in at once, because then you will just have regular boiled rice. Your rice will slowly absorb the liquid and become super creamy if you take your time and follow the directions. Risotto shouldn’t take you much longer than 20 minutes from start to finish. As you can see in the photos, we used up all of the veggie broth, so be patient and watch the magic happen!
  • Risotto is traditionally enjoyed “al dente” with a little chew left to it.
  • Typically, we don’t use wine on Budget Bytes because it tends to hike the grocery bill up and, if you don’t imbibe, you will have a lot leftover and therefore a lot of waste. This is definitely a special date night recipe, so we say you splurge for the wine and enjoy yourselves!
  • If you are vegan or just dairy-free, you can definitely make risotto with vegan butter or margarine and omit the Parmesan cheese.

What to Serve with Parmesan Risotto

We love serving risotto with sauteed asparagus and fresh herbs. It’s also fantastic with sauteed or balsamic roasted mushrooms. YUM!

overhead view of parmesan risotto in a white bowl with asparagus spears.
overhead view of a wooden spoon in a pan of parmesan risotto.
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Parmesan Risotto

Creamy Parmesan risotto is comfort food at its finest! Warm, rich, and cheesy, this dish is a perennial favorite.
Course Main Course
Cuisine Italian
Total Cost $7.97 recipe / $1.99 serving
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 454kcal
Author Jess Rice

Equipment

Ingredients

  • 4 1/2 cups vegetable broth $0.36
  • 2 Tbsp extra-virgin olive oil $0.34
  • 1 small yellow onion, diced small $0.78
  • 1/4 tsp salt $0.02
  • 1 1/2 cups Arborio rice, uncooked and unrinsed $2.62
  • 1/2 cup dry white wine or vegetable broth $1.04
  • 1 Tbsp butter $0.13
  • 1/2 tsp freshly cracked black pepper $0.03
  • 1/2 cup grated Parmesan $2.57
  • 1 Tbsp minced fresh parsley $0.08

Instructions

  • Bring the vegetable broth to a simmer in a large saucepan. Keep warm over low heat.
  • Heat a large deep sauté pan over medium-high heat. Add oil to the pan. Swirl to coat and add your onion and salt. Cook for 5 minutes, stirring occasionally until onions look glossy and clear. Your onions should not caramelize or brown for this recipe.
  • Add the Arborio rice to the pan and stir to combine. Toast the onion and rice together for about 1 minute, stirring constantly.
  • Deglaze your pan with room temperature white wine and let it cook down until there’s just a little left in the pan, about ½ or less of what you poured in.
  • Now, begin adding 1 ladle of hot broth at a time, stirring the risotto constantly until the broth is about 75% absorbed by the arborio rice. I find it usually takes a solid minute or two before I add another ladle of broth. Add another ladle until your entire supply of hot stock has been used up. This step takes approximately 20 minutes total. Once you have used up all of your broth and your Arborio rice is al dente and creamy, remove pot from heat.
  • Stir in butter, pepper, and cheese. Taste and adjust salt, if needed, and finish with the parsley.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 454kcal | Carbohydrates: 67g | Protein: 9g | Fat: 14g | Sodium: 1448mg | Fiber: 2g
three-quarters view of parmesan risotto in a white bowl with asparagus spears and a fork.

how to make Parmesan Risotto – step by step photos

orange liquid in a saucepan.

Bring 4 1/2 cups vegetable broth to a simmer in a large saucepan. Keep warm over low heat.

diced onion in a pan.

Heat a large deep sauté pan over medium-high heat. Add 2 Tbsp olive oil to the pan. Swirl to coat and add 1 diced yellow onion and 1/4 tsp salt. Cook for 5 minutes, stirring occasionally until onions look glossy and clear. Your onions should not caramelize or brown for this recipe.

diced onion and rice in a pan.

Add the Arborio rice to the pan and stir to combine. Toast the onion and rice together for about 1 minute, stirring constantly.

white wine poured over rice and onions in a pan.

Deglaze your pan with 1/2 cup of room-temperature white wine and let it cook down until there’s just a little left in the pan, about half or less of what you poured in.

vegetable broth added to rice in a pan.

Now, begin adding 1 ladle of hot broth at a time. Stir the risotto constantly until the broth is about 75% absorbed by the arborio rice. Then, add another ladle every time until your entire supply of hot stock has been used up. Remove pot from heat.

parmesan risotto in a pan.

Stir in 1 Tbsp butter, 1/2 tsp pepper, and 1/2 cup grated Parmesan cheese. Taste and adjust salt, if needed, and finish with 1 Tbsp minced fresh parsley.

overhead view of parmesan risotto on a white plate with asparagus spears and a fork.

Make this rich and creamy Parmesan risotto for your next cozy night in!

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The post Parmesan Risotto appeared first on Budget Bytes.

Black Bean Fajitas

These flavorful black bean fajitas are a delicious, vegetarian way to enjoy one of the most popular Tex-Mex dishes! Made with black beans, freshly seasoned veggies, and a colorful medley of toppings, this easy fajita recipe will quickly become a family…

These flavorful black bean fajitas are a delicious, vegetarian way to enjoy one of the most popular Tex-Mex dishes! Made with black beans, freshly seasoned veggies, and a colorful medley of toppings, this easy fajita recipe will quickly become a family favorite. Requiring less than 30 minutes to prepare, they will be hot, fresh, and...

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The post Black Bean Fajitas appeared first on My Pure Plants.