Ranch Chex Mix
Our ranch Chex mix is a salty, savory, and crunchy snack mix that is perfect to whip up anytime the mood strikes.
Our ranch Chex mix is a salty, savory, and crunchy snack mix that is perfect to whip up anytime the mood strikes.
Category: Parmesan
Panko Chicken
Savor the crunch of our panko chicken, a mouthwatering dish that guarantees a crispy texture in every bite.
Savor the crunch of our panko chicken, a mouthwatering dish that guarantees a crispy texture in every bite.
Lasagna Soup
This Lasagna Soup is hearty, satisfying, and has all the delicious flavors of classic lasagna, but made conveniently in one pot!
The post Lasagna Soup appeared first on Budget Bytes.
Alright friends, are you ready for soup season? This Lasagna Soup recipe is in the running for one of my favorite soups of all time, yes it’s that good!! It has all of the classic flavors of lasagna, including Italian sausage, crushed tomatoes, and lots of herbs and spices, but is conveniently made in one pot. Add a cheesy topping on top, grab some garlic bread, and before you know it you have the most delicious, hearty, and satisfying meal.
What Is Lasagna Soup?
Lasagna soup is everything you love about regular lasagna, but conveniently made in one pot for a cozy and hearty soup! It includes the same bold flavors and traditional ingredients of lasagna, but made in an easy and more approachable way. So whenever you have a taste for lasagna and you don’t want to bother with all of those layers, now you can make this delicious lasagna soup instead!
Ingredients For Lasagna Soup
Here are the ingredients you need to make this delicious lasagna soup recipe:
- Italian Sausage: I used Italian sausage for the meat component since it’s pre-seasoned with herbs and spices and adds lots of flavor to the soup.
- Aromatics: Onion, bell pepper, and garlic adds wonderful aromatics and more depth of flavor to the soup.
- Tomatoes: A combination of crushed and diced tomatoes adds texture and lots of flavor to the soup. Tomato paste is also added to help thicken the soup.
- Lasagna Noodles: Of course it wouldn’t be lasagna soup without the noodles! Just classic, curly-edged lasagna noodles is all you’ll need (not the no-bake noodles).
- Seasoning: A mix of Italian seasoning, salt, pepper, and red pepper flakes to season the soup.
- Sugar: A little bit of sugar to balance the acidity of all the tomatoes.
- Chicken Broth: The soup and the noodles cook in the chicken broth until the noodles are tender.
- Cheese Topping: Instead of mixing cheese directly in the soup, I added a cheese topping on top. This way everyone can add exactly the amount of cheese they want in their soup or leave it out all together. This 3-cheese combo topping is definitely one of my favorite components of this soup, so I highly recommend it!😉
Recipe Tips & Variations
- On a budget? Just use half of the Italian sausage and save the other half for a different recipe. Trust me this soup will still be delicious!
- Substitute Italian sausage for ground beef or ground turkey. You may need to add a little more seasoning if you decide to go this route. You can also check to see if your grocery store has Italian turkey sausage instead.
- Want to add more veggies? Try adding some sliced mushrooms, carrots, or spinach to the soup. Sauté the mushrooms and carrots at the same time as the bell peppers and onions. Add any leafy greens towards the end of the cook time.
- If you want to make the soup dairy-free you can easily leave the cheese topping off altogether or use a combination of your favorite plant-based ricotta, mozzarella, and parmesan cheese.
Serving Suggestions
Since this soup is so filling you can definitely keep the sides simple. I recommend serving it with some of our popular homemade garlic bread. It’s super easy to make and tastes 10x better than store-bought garlic bread. You can also add a simple side salad or Caesar salad on the side to complete the meal.
Storing & Freezing Leftovers
If you’re lucky enough to have any leftovers, first allow the soup to cool. Then divide the soup into single serving containers and store in the refrigerator for 4-5 days. If you are taking this soup in your lunch, this allows you to easily grab and heat up one serving at a time. For longer storage, place the lasagna soup in freezer-safe containers, and freeze for up to 3 months. To reheat, first allow the soup to thaw in the refrigerator overnight. Then reheat on the stovetop until warmed through.
And if you like turning classic comfort foods into cozy soup recipes, then try our Chicken Pot Pie Soup and Chicken Enchilada Soup next!
Lasagna Soup
This Lasagna Soup is hearty, satisfying, and has all the delicious flavors of classic lasagna, but made conveniently in one pot!
Servings 6 (about 1.5 cups each)
Calories 578kcal
Equipment
Ingredients
- 1 Tbsp cooking oil $0.04
- 1 lb. Italian sausage $4.69
- 1 yellow onion, diced $0.32
- 1 red bell pepper, diced $1.50
- 4 cloves of garlic, minced $0.32
- 2 Tbsp tomato paste $0.30
- 1 15oz. can crushed tomatoes $1.50
- 1 14oz. can diced tomatoes $1.50
- 2 tsp Italian seasoning $0.20
- 3/4 tsp salt $0.05
- 1/4 tsp freshly cracked black pepper $0.02
- 2 tsp sugar $0.05
- 1/4 tsp red pepper flakes $0.05
- 5 cups chicken broth $0.91
- 8 lasagna noodles $1.15
Cheese Topping
- 1 cup whole milk ricotta cheese $1.93
- 1/2 cup shredded mozzarella cheese $0.57
- 1/4 cup grated parmesan cheese $0.40
- 1 Tbsp fresh chopped parsley $0.15
- 1/4 tsp freshly cracked black pepper $0.02
- pinch of salt $0.02
Instructions
- Heat a large dutch oven or soup pot over medium heat and add the oil. Crumble and brown the Italian sausage.
- Once the sausage has browned, add the diced onion, diced bell pepper, and minced garlic to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
- Now add the tomato paste, crushed tomatoes, diced tomatoes, Italian seasoning, salt, black pepper, sugar, red pepper flakes, and chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.
- While the pot is heating up, break the lasagna noodles into one to two-inch pieces. Add the noodles to the pot and give the soup a stir.
- Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.
- While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine the ricotta, shredded mozzarella, grated parmesan cheese, chopped parsley, black pepper, and a pinch of salt. Mix the ingredients together.
- Once the soup is done and the lasagna noodles are tender, remove the pot from the heat. Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra fresh parsley, and garlic bread on the side. Enjoy!
See how we calculate recipe costs here.
Nutrition
Serving: 1serving | Calories: 578kcal | Carbohydrates: 38g | Protein: 26g | Fat: 36g | Sodium: 1785mg | Fiber: 3g
How to Make Lasagna Soup – Step by Step Photos
Heat a large dutch oven or soup pot over medium heat and add 1 Tbsp cooking oil. Crumble and brown 1 lb. Italian sausage.
Once the sausage has browned, add 1 diced onion, 1 diced red bell pepper, and 4 minced garlic cloves to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
Now add 2 Tbsp tomato paste, 1-15oz. can crushed tomatoes, 1-14oz. can diced tomatoes, 2 tsp Italian seasoning, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, 2 tsp sugar, 1/4 tsp red pepper flakes, and 5 cups chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.
While the pot is heating up, break 8 lasagna noodles into one to two-inch pieces.
Add the noodles to the pot and give the soup a stir. Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.
While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine 1 cup whole milk ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan cheese, 1 Tbsp chopped parsley, 1/4 tsp freshly cracked black pepper, and a pinch of salt.
Mix all of the ingredients together well.
Once the soup is done and the lasagna noodles are tender, remove the pot from the heat.
Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra parsley, and garlic bread on the side. Enjoy!
More Delicious Soup Recipes
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Asiago Tortellini Alfredo With Grilled Chicken
Cheesy and creamy, this asiago tortellini alfredo with grilled chicken is sure to hit the spot for a busy weeknight meal.
Cheesy and creamy, this asiago tortellini alfredo with grilled chicken is sure to hit the spot for a busy weeknight meal.
Stuffed Shells With Ground Beef
Stuffed Shells with Ground Beef is a hearty baked pasta made with lots of cheesy goodness and a beef marinara sauce. It’s the ultimate comfort food!
The post Stuffed Shells With Ground Beef appeared first on Budget Bytes.
I have a soft spot for pasta recipes, especially ones made with a delicious marinara sauce and covered with lots of gooey cheese like these Stuffed Shells with Ground Beef! These cute little pasta bundles are filled with ricotta, mozzarella, and parmesan cheese then covered with a hearty meat sauce. It’s topped with a little more cheese and then baked until bubbly. It’s seriously the ultimate comfort food!
What are Stuffed Shells?
Stuffed shells is a baked pasta dish made with jumbo pasta shells that are stuffed with lots of cheesy goodness. Traditional stuffed shells don’t usually include meat, but I decided to add a meat sauce to make this recipe hearty and a lot more filling. It’s delicious, super fun to eat, and can easily feed a large family!
Here’s What You’ll Need
Simple ingredients, big flavor! Here’s everything you need to make this stuffed shells with ground beef recipe:
- Jumbo shells: You can find jumbo pasta shells in the regular pasta aisle. A 12oz. box contains about 45 shells. I used about 2/3 of a 12oz. box of jumbo shells.
- Ground chuck: I used 80% lean ground beef chuck to make the meat sauce for this recipe, but you can substitute with Italian sausage or ground turkey if you prefer.
- Aromatics: Onion and garlic are added to the ground beef to give the sauce lots of flavor.
- Tomato paste: A little bit of tomato paste added to the sauce helps thicken it up and intensifies the tomato flavor.
- Marinara sauce: I like the convenience of buying a good quality jar of marinara sauce. It’s crushed tomatoes with extra herbs & spices combined all in one jar! But you can also make our homemade marinara sauce instead!
- Seasoning: A mix of Italian seasoning, salt, black pepper, and garlic powder seasons the rest of the meat sauce.
- Cheese Filling: The cheese filling for these stuffed shells is so flavorful and oh so good! It’s a combination of ricotta, mozzarella, and parmesan cheese. It’s then seasoned with salt, pepper, and some fresh chopped parsley. An egg is also added to help bind the cheese filling together and keeps the filling moist.
Make It In Advance
If you want to make these stuffed shells ahead of time, you can assemble the dish the day before through step eight. Then cover the pan tightly, refrigerate, and bake it the next day. You may need to add a few extra minutes onto the baking time, to account for the dish being chilled when it goes into the oven.
Storing and Freezing Stuffed Shells
You can store any leftover stuffed shells in an airtight container in the refrigerator for up to four days. For easy meal prep, be sure to portion them out into separate containers for quick grab-n-go meals during the week!
For longer storage, make sure to first chill the shells in the refrigerator then transfer to freezer-safe storage containers and freeze for up to 3 months. To reheat, thaw the shells overnight in the refrigerator then reheat in the microwave or a 350°F oven until heated through.
Recipe Tips and Variations
- This recipe makes approx. 24 stuffed shells, but I suggest boiling 2 or 3 extra shells just in case a couple of them rip during the stuffing process.
- Feel free to use a full pound of meat if you’re a meat lover and have the extra room in your budget. I tested this recipe using both ½ lb. and 1 lb. of ground beef, and the ½ lb. ended up making more than enough meat sauce for me. If you decide to use a full pound, you will need to add a little more marinara sauce. Alternatively, you can also leave the meat out all together!
- Four shells each is the serving size for this recipe, but if you really want to make this meal stretch and if you’re serving it with other sides, you can easily get 8 servings with 3 shells each.
- And if you love the combination of pesto and spinach, then you have to try out our Pesto Stuffed Shells next!
Serving Suggestions
I highly recommend serving these stuffed shells with our popular homemade garlic bread. It’s super easy to make and tastes 10x better than store-bought garlic bread. You can also add a simple side salad or Caesar salad on the side to complete the meal.
Stuffed Shells with Ground Beef
Stuffed Shells with Ground Beef is a hearty baked pasta made with lots of cheesy goodness and a beef marinara sauce. It’s the ultimate comfort food!
Servings 6 (4 shells each)
Calories 566kcal
Ingredients
- 24 jumbo pasta shells (about 8 oz.) $1.99
- 1/2 Tbsp cooking oil $0.03
- 1/2 lb. ground beef chuck $3.37
- 1/2 yellow onion, diced $0.22
- 3 cloves of garlic, minced $0.24
- 24 oz. marinara sauce $3.29
- 2 Tbsp tomato paste $0.25
- 1 tsp Italian seasoning $0.10
- 1/2 tsp salt $0.03
- 1/2 tsp garlic powder $0.05
- 1/4 tsp freshly cracked black pepper $0.02
- 1.5 cups shredded mozzarella $1.86
Cheese Filling
- 15 oz. whole milk ricotta cheese $3.39
- 1 cup shredded mozzarella $1.25
- 1/2 cup grated Parmesan $0.58
- 1/4 cup fresh chopped parsley $0.24
- 1/4 tsp salt $0.02
- 1/4 tsp freshly cracked black pepper $0.02
- 1 large egg $0.18
Instructions
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add the jumbo shells. Cook the shells just until they’re al dente, making sure not to over cook them. The longer the shells boil, the more likely they are to tear during the stuffing process. Drain the shells in a colander and then rinse briefly with cool water and set aside.
- Heat a large skillet over medium heat and add the cooking oil. Brown the ground beef chuck. Drain any excess fat.
- Once the beef has browned, add the diced onion and minced garlic to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
- Next add the marinara sauce, tomato paste, Italian seasoning, salt, garlic powder, and black pepper to the skillet. Stir to combine. Reduce the heat to medium-low and allow the beef sauce to simmer for 3-5 minutes.
- While the sauce is simmering, make the cheese filling. In a medium bowl add the ricotta, shredded mozzarella, grated parmesan, fresh chopped parsley, salt, black pepper, and egg. Stir all of the ingredients together well.
- Take half of the beef sauce mixture and layer it at the bottom of a large 9×13-inch casserole dish.
- Now one by one, stuff each shell with 1-2 tablespoons of the cheese filling. I used 1 heaping tablespoon per shell. Place the shells in the casserole dish as you stuff them.
- Once the shells are all stuffed, add the remaining beef sauce over top. Then sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the top.
- Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 5-10 more minutes, or until the sauce is bubbling up around the edges. Serve hot and enjoy!
See how we calculate recipe costs here.
Nutrition
Serving: 4shells | Calories: 566kcal | Carbohydrates: 37g | Protein: 34g | Fat: 31g | Sodium: 1410mg | Fiber: 3g
How to Make Stuffed Shells With Ground Beef – Step by Step Photos
Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add 24-26 jumbo shells. Cook the shells just until they’re al dente, making sure not to over cook them. The longer the shells boil, the more likely they are to tear during the stuffing process. Drain the shells in a colander and then rinse briefly with cool water and set aside.
Heat a large skillet over medium heat and add 1/2 Tbsp cooking oil. Brown 1/2 lb. ground beef chuck. Drain any excess fat.
Once the beef has browned, add 1/2 diced yellow onion and 3 minced garlic cloves to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
Next add 24 oz. of marinara sauce, 2 Tbsp tomato paste, 1 tsp Italian seasoning, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp freshly cracked black pepper to the skillet. Stir to combine. Reduce the heat to medium-low and allow the beef sauce to simmer for 3-5 minutes.
While the sauce is simmering, make the cheese filling. In a medium bowl add 15 oz. whole milk ricotta, 1 cup shredded mozzarella, 1/2 cup grated parmesan, 1/4 cup fresh chopped parsley, 1/4 tsp salt, 1/4 tsp black pepper, and 1 large egg.
Stir all of the ingredients together well.
Take half of the beef sauce mixture and layer it at the bottom of a large 9×13-inch casserole dish. Now one by one, stuff each shell with 1-2 tablespoons of the cheese filling. I used 1 heaping tablespoon per shell.
Place the shells in the casserole dish as you stuff them. I ended up with 24 stuffed shells. Depending on how much you fill your shells you may end up with more or less.
Once the shells are all stuffed, add the remaining beef sauce over top.
Then sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the top. Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes.
After 25 minutes remove the foil and bake uncovered for 5-10 more minutes, or until the sauce is bubbling up around the edges.
Serve hot with some fresh garlic bread on the side and enjoy!
More Comfort Food Recipes
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Stuffed Mushrooms
This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They’re bite-sized and packed with a herby cream cheese filling.
The post Stuffed Mushrooms appeared first on Budget Bytes.
When I’m feeding skeptical meat-eaters vegetarian cuisine, mushrooms are one of my favorite magic tricks. Mushrooms are one of the few vegetarian ingredients that are included when chefs talk about umami. Umami is a savory, rich, “meaty” taste sensation that’s one of the five basic tastes, and these Stuffed Mushrooms are packed with it. I stuff button mushrooms with a herby cream cheese filling, which is made even more delicious thanks to the garlic, parmesan cheese, sun dried tomatoes, and crispy breadcrumbs. Everything comes together in one savory, bite-sized package. These make the best appetizer, game-day snack, or veggie side dish on a budget!
Ingredients
Here’s what you’ll need to make these cream cheese stuffed mushrooms:
- Fresh Button Mushrooms: You can use any type of button mushroom you like! The filling is enough to fill 20 mushroom caps, which is approx 16 oz. of button mushrooms. Just note larger mushrooms will use more filling, so the total serving size will vary.
- Cream Cheese: Makes the filling creamy, tangy, and rich—just like the stuffed mushrooms you get at a restaurant.
- Yellow Onion & Garlic: These infuse the cream cheese filling with more flavor.
- Salted Butter: Sautes the onion, garlic, and rosemary and adds richness to the filling.
- Italian Breadcrumbs: Like in my Tuscan white bean stuffed tomatoes recipe, breadcrumbs help bind the filling together and add texture. Plain panko breadcrumbs will also work if you don’t have Italian breadcrumbs on hand.
- Crushed Walnuts: Gives the filling a little crunch and texture.
- Sun Dried Tomatoes in Oil: We had some left over from our pesto sun dried tomato grilled cheese recipe, and they add even more umami flavor to this dish. (They’re also one of my favorite ingredients for minimally processed meat substitutes!) I recommend getting the sun dried tomatoes in oil, as we use both the tomatoes and the oil. Alternatively, you could use olive oil and dehydrated sun dried tomatoes—I’ve included steps for rehydrating dried tomatoes in the recipe card notes below.
- Shredded Parmesan: Adds a salty and slightly nutty flavor to the filling.
- Fresh Rosemary & Parsley: A sprig of rosemary and minced parsley add freshness, aroma, and even more flavor to the mushrooms.
- Salt & Black Pepper: Enhances the other flavors and brings everything together.
A note on Button Mushrooms
Did you know white button mushrooms are the same mushroom as crimini? And the brown mushroom, as well as the portobello? The difference is simply their age; they are all “Agaricus bisporus“. The brown crimini and the large, brown portobello are more mature versions of the very same mushroom. White button mushrooms are almost always cheaper than baby Bella and portobello mushrooms, so use this knowledge to your advantage when you’re working on your food budget! ($2.18 for “baby bella” mushrooms vs. $1.98 for “white button mushrooms” when I checked earlier this week!)
Recipe Tips and Suggestions
- I clean my mushrooms using a dry towel to gently wipe off any dirt or debris. If your mushrooms are particularly dirty, you can also wipe them with a damp (not soaking wet) cloth or a mushroom brush. Avoid submerging mushrooms in water as they’re extremely porous and will absorb liquid, making them soggy when cooked! This is one of the reasons why they are so great for marinating!
- You could make this stuffed mushrooms recipe an omnivore’s delight by using ground Italian sausage instead of sun dried tomatoes or by adding some chopped bacon to the filling.
- Vegan? No problem! You can easily substitute dairy-free cream cheese and cheese in this recipe to make these stuffed mushrooms completely plant-based.
- For a make-ahead option, prepare the filling and mushroom caps, stuff, cover, and refrigerate. When ready to bake, continue with the recipe as directed. I’d use the pre-prepared ingredients within 2 days of refrigeration.
- Don’t throw out the mushroom stems! Instead, use them in homemade mushroom soup, mushroom rice, mushroom herb gravy, or make an easy vegetable stir fry. They can also be added to stocks and broths for extra flavor.
What Goes with Stuffed Mushrooms?
I’d serve these mushrooms with other finger foods like bruschetta, baked zucchini fries, and mini broccoli cheddar quiches for a fun appetizer spread! You could also enjoy them as a side dish with anything you like, such as sweet corn risotto, grilled salmon, chicken Parmesan, or pasta dishes like our orzo pasta salad.
However, I also love these mushrooms as a veggie-packed main dish! Try them with a side of rice (arroz verde would be amazing) or served over creamy polenta or mashed potatoes—so satisfying and tasty!
Storage Instructions
Once baked, you can keep these vegetarian stuffed mushrooms in the fridge for 3-4 days. Let them cool completely before storing them in an airtight container. Reheat them in the oven before serving.
Stuffed Mushrooms
This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They're bite-sized and packed with a herby cream cheese filling.
Servings 6 servings (20 mushroom caps, 3-4 caps per person)
Calories 286kcal
Ingredients
- 2 Tbsp salted butter $0.26
- ½ yellow onion, diced small $0.47
- 1 sprig rosemary $0.29
- 3 garlic cloves, minced $0.09
- 1 tsp parsley, minced (reserve a pinch for garnishing) $0.05
- 2 Tbsp crushed walnuts $0.42
- 1 8 oz package of cream cheese $1.83
- ½ tsp salt $0.01
- ½ tsp freshly cracked black pepper $0.08
- ½ cup Italian breadcrumbs (or plain panko) $0.93
- ⅓ cup shredded Parmesan $2.21
- 3 Tbsp sun dried tomatoes in oil, minced + 1 Tbsp oil, reserved* $0.96
- 16 oz fresh button mushrooms $3.98
Instructions
- In a medium size skillet, melt butter and sauté diced onion with rosemary sprig over medium heat until soft and translucent, about 4 minutes.
- Add garlic and cook until fragrant, about 2 minutes.
- Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of fresh minced parsley (reserve a pinch for garnishing), walnuts, cream cheese, salt and pepper.
- Pulse in food processor until combined but still chunky
- Fold in breadcrumbs, Parmesan cheese, and minced sun dried tomatoes.
- Clean mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.
- Drizzle with reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*
- Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes
- When done, simply garnish with the reserved minced parsley and a crank of salt and pepper on top! Enjoy.
See how we calculate recipe costs here.
Notes
*If you did not buy the kind of sun dried tomatoes that are stored in oil, you can rehydrate dehydrated sun dried tomatoes by soaking them in water on your countertop until they are soft and pliable. You can also soak them in olive oil until the same consistency is achieved! If you do not have sun dried tomato oil to drizzle on top, regular olive oil will do just fine.
Nutrition
Serving: 1serving | Calories: 286kcal | Carbohydrates: 15g | Protein: 9g | Fat: 22g | Sodium: 589mg | Fiber: 2g
how to make Stuffed Mushrooms – step by step photos
In a medium size skillet, melt 2 Tbsp salted butter and sauté ½ a diced yellow onion with 1 rosemary sprig over medium heat until soft and translucent, about 4 minutes.
Add 3 minced garlic cloves and cook until fragrant, about 2 minutes.
Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of 1 tsp fresh minced parsley (reserve a pinch for garnishing), 2 Tbsp crushed walnuts, 1 8oz package of cream cheese, ½ tsp salt, and ½ tsp pepper.
Pulse in food processor until combined but still chunky.
Fold in ½ cup breadcrumbs, ⅓ cup shredded Parmesan, and 3 Tbsp minced sun dried tomatoes.
Clean 16 oz of fresh button mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.
Drizzle with 1 Tbsp reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*
Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes. When done, simply garnish with the reserved pinch of minced parsley and a crank of salt and pepper on top! Enjoy.
I love serving these easy stuffed mushrooms at parties and gatherings. They’re quick to prepare, budget-friendly, and always disappear quickly!
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Chicken Meatballs In Cream Sauce
These Chicken Meatballs made with a delicious cream sauce checks all the boxes. They’re tender, flavorful, easy to make and budget-friendly.
The post Chicken Meatballs In Cream Sauce appeared first on Budget Bytes.
If you’ve been around for a while then you probably know how much we love meatball recipes over here at Budget Bytes. And for good reason. They’re easy to make, extremely versatile, budget-friendly, and perfect for meal prep. And with grocery prices still rising, I’ve been leaning even more towards cheaper ingredients that I can turn into a delicious meal. Which is why these chicken meatballs made with ground chicken and served in a delicious cream sauce were a huge hit! They’re tender, flavorful, and quick enough to make any day of the week.
Ingredients For Chicken Meatballs
These chicken meatballs are easy to make and are made similar to our turkey meatballs. However, I wanted a creamy sauce to go with them to add more moisture and flavor to the meatballs. So here’s all the ingredients that you’ll need:
- Ground Chicken: I used 92% lean ground chicken, which keeps the flavor light but still has enough fat to keep the meatballs from drying out. I don’t suggest using 98% lean ground chicken breast – it is too lean and does not have enough fat to keep the meatballs tender and moist. So be careful when you’re buying your meat so you don’t accidentally pick up the wrong package.
- Breadcrumbs: Breadcrumbs combine with the egg to help bind the ground chicken together to keep the meatballs from falling apart. They also hold moisture, which helps keep the meatballs tender.
- Egg: The egg combines with the breadcrumbs to bind the meatballs together and prevent them from falling apart.
- Seasoning: The meatballs are seasoned with a blend of Italian seasoning, salt, black pepper, garlic powder and onion powder.
- Parmesan Cheese: Parmesan gives an extra boost of rich umami flavor to the meatballs, making them super delicious!
- Worcestershire Sauce: Just a little bit of Worcestershire sauce adds even more umami flavor to these meatballs.
- Cream Sauce: The creamy sauce starts with garlic sautéed in a little butter, then chicken broth, heavy cream and seasoning is added. A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce. Everything simmers together with the meatballs until the sauce has reduced and thickened.
Can I Bake The Meatballs?
Yes, if you prefer to bake chicken meatballs in the oven instead of using a skillet, simply line a baking sheet with parchment paper and bake in a preheated 400ºF oven for about 20 minutes or until the internal temperature of the meatballs reaches 165ºF. Keep in mind that baked meatballs will not achieve the nice browning on the outside that you get with cooking in a skillet. The browned surface does provide additional flavor. I also chose to cook these meatballs in a skillet to keep everything in one pan since I was making a cream sauce to go with them.
Serving Suggestions
What I love about meatballs is that they’re so versatile! I served these tasty chicken meatballs with the cream sauce over a bed of fluffy mashed potatoes. But you can also switch out the sauce and serve them with a homemade marinara sauce over a bed of pasta or make meatballs subs with some hoagie rolls. They would also be great in a pot of soup like Minestrone or served with some veggie noodles. The options really are endless!
Chicken Meatballs in Cream Sauce
These Chicken Meatballs made with a delicious cream sauce checks all the boxes. They’re tender, flavorful, easy to make and budget-friendly!
Servings 5 (4-5 meatballs each)
Calories 370kcal
Ingredients
- 1/2 cup plain breadcrumbs $0.30
- 1 tsp Italian seasoning $0.10
- 1/2 tsp garlic powder $0.05
- 1/2 tsp onion powder $0.05
- 3/4 tsp salt $0.05
- 1/4 tsp freshly cracked black pepper $0.02
- 3 Tbsp grated parmesan $0.33
- 1 lb. ground chicken $4.49
- 1 large egg $0.17
- 1/2 tsp Worcestershire sauce $0.03
- 2 Tbsp cooking oil $0.08
Cream Sauce
- 1 Tbsp butter $0.13
- 1 clove of garlic, minced $0.08
- 1.5 cups chicken broth $0.25
- 1/2 cup heavy cream $0.74
- 1/4 tsp oregano $0.02
- 1/4 tsp salt $0.02
- 1/4 tsp freshly cracked black pepper $0.02
- 2 Tbsp grated parmesan $0.22
- 1/2 lemon* (optional) $0.79
Instructions
- In a small bowl, combine the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Add the ground chicken to a separate large bowl along with the egg, Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
- Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.
- In a large skillet add the cooking oil and heat over medium. Once hot add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed. Remove the cooked meatballs to a clean plate and set aside.
- Now make the cream sauce. In the same skillet, add the butter and minced garlic. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
- Next add the chicken broth, heavy cream, oregano, salt, pepper, grated parmesan and 2 Tbsp of lemon juice. Stir to combine.
- Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened.
- Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.
See how we calculate recipe costs here.
Notes
*A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce, but if you don’t have a lemon on hand, the sauce will still be delicious!
Nutrition
Serving: 5meatballs | Calories: 370kcal | Carbohydrates: 12g | Protein: 21g | Fat: 27g | Sodium: 995mg | Fiber: 1g
How to Make Creamy Chicken Meatballs – Step by Step Photos
In a small bowl, combine 1/2 cup breadcrumbs, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/4 tsp black pepper.
Add 1 lb. ground chicken to a separate large bowl along with 1 large egg, 1/2 tsp Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.
In a large skillet add 2 Tbsp cooking oil and heat over medium. Once hot add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed.
Remove the cooked meatballs to a clean plate and set aside.
Now make the cream sauce. In the same skillet, add 1 Tbsp butter and 1 minced garlic clove. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
Next add 1 1/2 cups chicken broth, 1/2 cup heavy cream, 1/4 tsp dried oregano, 1/4 tsp salt, 1/4 tsp black pepper, 2 Tbsp grated parmesan and 2 Tbsp of lemon juice (about half a lemon). Stir to combine.
Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened.
Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.
More Meatball Recipes
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Broccoli and Cheese Soup
Quick & easy Broccoli Cheese Soup loaded with fresh broccoli and rich cheddar cheese. Ultra cheesy, creamy soup ready in 45 minutes for a comforting cozy meal.
Quick & easy Broccoli Cheese Soup loaded with fresh broccoli and rich cheddar cheese. Ultra cheesy, creamy soup ready in 45 minutes for a comforting cozy meal.
Shrimp and White Bean Stew
Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It’s super filling, delicious, and easy to make!
The post Shrimp and White Bean Stew appeared first on Budget Bytes.
Seafood was always a special treat in my family growing up. My grandparents and mother loved it, so I learned to love it. If you’re a fan of seafood and want to try something new, you have to make this Shrimp and White Bean Stew! Unlike other stews that take hours to cook, this dish is super quick to make (ideal for busy weeknights!) Frozen peeled shrimp and canned white beans make it even easier to prepare, and you’ll make the rich broth from ingredients you might already have on hand. It’s a one-pot meal that’s perfect for a cozy night in or entertaining guests on a budget!
I grew up in central Massachusetts, but the beauty of living in New England is that the coastline is just a short drive away from wherever you call home. It might be more of a day trip if you’re in Western Massachusetts, but it can be done! And pretty much no matter where you live, seafood caught fresh that day is the only acceptable kind. (New Englanders are so spoiled when it comes to seafood!)
Here in Tennessee, while it’s possible to get fresh seafood, tracking down the frozen kind is much easier (not to mention more budget-friendly!) This recipe for shrimp and white bean stew tastes luxurious and rich but is made with easy-to-find ingredients that won’t break the bank. Canned white beans, frozen shrimp, and pantry staples like garlic and chicken broth all simmer together to create the most comforting and satisfying dish.
Ingredients for Shrimp and White Bean Stew
Here’s what you’ll need to make this lemon shrimp and bean stew recipe:
- Shrimp: Use large peeled and deveined shrimp for this recipe. I got a bag of frozen tail-off shrimp, which I thaw before using, but fresh shrimp is great if you can get it. If your shrimp still have tails on, you may want to remove them before adding to the stew.
- Vegetables: Finely sliced parsnip, celery, and yellow onion add a subtle sweetness and nuttiness to the broth. Can’t find a fresh parsnip? You can substitute it with a carrot.
- Lemon: I add lemon zest, not juice, to this shrimp stew to give it a bright, citrusy flavor. The zest adds a subtle tang without overpowering the dish or making it too acidic. Use the zest of half a lemon and slice the other half for garnish (that way, your family can add as much or as little lemon juice as they want).
- Olive Oil: Softens the veggies and adds a delicious richness to the broth.
- Salted Butter: A small amount of butter gives the stew a velvety texture and rounds out the flavor.
- Garlic: Use fresh minced garlic for maximum flavor.
- Cannellini Beans: These beans add a creamy texture and extra protein to the stew. While I don’t use the liquid from the canned beans in this recipe, you can store it in the fridge and use it to thicken other soups, stews, or dips you might make. Navy beans, great Northern beans, or another canned white bean would work as a substitute if needed.
- Chicken Broth: I use Better Than Bouillon to keep this recipe budget-friendly. You can also use homemade or store-bought chicken broth. Vegetable broth is an appropriate substitute for the pescatarians out there!
- Parmesan: A little Parmesan cheese adds the best umami flavor to the broth, making it taste even richer and more luxurious.
- Apple Cider Vinegar: This is my secret ingredient for brightening up rich stews and soups! You can use rice or white vinegar if you don’t have ACV, or omit it altogether.
How to Defrost Shrimp Correctly
It doesn’t matter if the shrimp you use is fresh or frozen; shrimp is a great source of protein and can be a nutritious addition to any meal. But, if you’re using frozen shrimp, it’s important to defrost it correctly to avoid any food safety issues. Here’s how to do it:
- Refrigerator method: The safest and most recommended way to defrost shrimp is by thawing it in the refrigerator overnight. Place the frozen shrimp in a bowl or on a plate (either in the original packaging or covered with plastic wrap) and let it thaw in the refrigerator for 8-12 hours.
- Cold water method: If you’re short on time, you can also defrost shrimp by running them under cold water until soft and pliable. This will take about 15 minutes, depending on the size of the shrimp.
Don’t thaw shrimp at room temperature, in warm/hot water, or in the microwave. These methods aren’t recommended and can cause uneven thawing or lead to bacterial growth.
Serving Suggestions
I usually serve this shrimp and white bean stew recipe with grilled bread for dipping, as it’s already very filling from the beans. However, it would also be great served over rice (cumin rice would be delicious), quinoa, or spaghetti. Mashed potatoes would also stretch this dish further and make it more hearty!
Storage Instructions
This lemony shrimp and bean stew is best when served fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Slowly reheat it on the stovetop over medium heat until heated through. Stir it often to prevent burning, and add a splash of water/broth if it thickens too much. Be careful not to overcook the shrimp during reheating!
Shrimp and White Bean Stew
Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It's super filling, delicious, and easy to make!
Servings 5 servings (1.5 cups per serving)
Calories 319kcal
Equipment
Ingredients
- 24 large peeled and deveined shrimp (1 lb) $6.47
- 1 parsnip, peeled and grated with a cheese grater $0.49
- 2 stalks celery, sliced thin $0.14
- ½ yellow onion, finely julienned (cut into thin strips) $0.47
- ½ lemon, zested (the other half, cut into wedges to serve) $0.68
- 1 Tbsp olive oil $0.22
- 3 Tbsp salted butter $0.39
- 2 cloves garlic, minced $0.06
- 2 cans cannellini beans, rinsed and strained $1.72
- 1 Tbsp shredded Parmesan $0.33
- 3 cups chicken broth* $0.24
- 1 tsp apple cider vinegar** $0.01
Instructions
- If your shrimp is frozen, thaw before beginning. I chose frozen, peeled, tail off shrimp.
- Heat olive oil over medium heat in a large skillet and add grated parsnip, thinly sliced celery, and finely julienned onion. Cook until vegetables are soft and onions are glossy, but not browning.
- Add salted butter and minced garlic
- Once the butter is melted, add the thawed shrimp.
- Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
- Remove shrimp and set aside. Then, add the chicken broth, apple cider vinegar, and rinsed white beans.
- Simmer until liquid reduces a little bit, by ¼ to ⅓.
- Then, add shrimp back to the skillet with the grated Parmesan and lemon zest. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.
See how we calculate recipe costs here.
Notes
*I used Better Than Bouillon to be more budget-friendly
**Apple Cider Vinegar reigns supreme as my secret weapon when it comes to soups. If you don’t have any ACV on hand, you can substitute white vinegar or rice vinegar, or skip it altogether. I love the brightness and tang that just a splash of vinegar brings to a rich and luxurious soup.
Nutrition
Serving: 1serving | Calories: 319kcal | Carbohydrates: 36g | Protein: 24g | Fat: 11g | Sodium: 1489mg | Fiber: 10g
how to make Shrimp and White Bean Stew – step by step photos
If your shrimp is frozen, thaw before beginning. I chose 1 lb of frozen, peeled, tail off shrimp.
Heat 1 Tbsp olive oil over medium heat in a large skillet and add 1 peeled and grated parsnip, 2 thinly sliced celery stalks, and ½ a finely sliced yellow onion. Cook until vegetables are soft and onions are glossy, but not browning.
Add 3 Tbsp salted butter and 2 cloves minced garlic.
Once the butter is melted, add the thawed shrimp. Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
Remove shrimp and set aside. Then, add 3 cups chicken broth, 1 tsp apple cider vinegar, and 2 cans of rinsed white beans. Simmer until liquid reduces a little bit, by ¼ to ⅓.
Then, add shrimp back to the skillet with 1 Tbsp grated Parmesan and lemon zest from ½ a lemon. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.
This shrimp and white bean stew is elegant, flavorful, and couldn’t be easier to make! You’ll love the combination of tender shrimp, creamy white beans, and tangy lemon in every bite.
More White Bean Recipes
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Creamy Dijon Chicken
Take dinner to the next level with this Creamy Dijon Chicken recipe! Made with an insanely delicious sauce and simple ingredients!
The post Creamy Dijon Chicken appeared first on Budget Bytes.
Get ready friends, because Dijon is having a moment! This Creamy Dijon Chicken starts with quick pan-seared chicken breasts that get covered with a creamy, luscious, Dijon mustard sauce. It’s one of those recipes that feels luxurious and expensive, but is really made with simple inexpensive ingredients. And my secret ingredient to making it extra special…just a hint of Worcestershire sauce. This Dijon chicken recipe is so delicious and guaranteed to be one the whole family enjoys!
Ingredients For Creamy Dijon Chicken
This recipe uses one of my favorite ingredient combinations: Dijon mustard and Worcestershire sauce. And when they’re combined with a little bit of heavy cream and parmesan cheese, it creates the most delicious sauce! So here’s everything that you’ll need:
- Chicken Breasts: Chicken breasts are my usual go-to for recipes like these, but you can certainly use boneless, skinless chicken thighs instead.
- Garlic: Just a couple of garlic cloves infuses the sauce with lots of flavor.
- Olive Oil and Butter: Olive oil is used to cook the chicken breasts and a little butter is used to sauté the garlic.
- Dijon Mustard and Worcestershire: Dijon mustard is of course the star of the show. Both Dijon mustard and Worcestershire sauce give the sauce the bulk of its flavor. The tanginess from the Dijon mixed with the savory umami flavor of the Worcestershire is a match made in heaven!
- Chicken Broth: Chicken broth is used to help deglaze the pan, scrape up all of those flavorful brown bits, and is the base for the sauce.
- Heavy Cream and Parmesan Cheese: Just a little bit of heavy cream and parmesan cheese thickens the sauce and adds a luscious, creamy, rich flavor.
- Spinach: I added some spinach for extra greens and a little bit of color.
- Seasoning: The chicken breasts are seasoned with a blend of salt, pepper, Italian seasoning, garlic powder and onion powder. This way every component of this dish is packed with flavor!
Can I Substitute Yellow Mustard For Dijon Mustard?
I don’t recommend substituting Dijon mustard with yellow mustard. Dijon mustard has a more intense, sharp flavor that goes well with sauces compared to yellow mustard that has a milder, less complex flavor.
Not A Mustard Fan?
I get it. But trust me this recipe is not super mustard-y and the flavors are balanced nicely. I tested this recipe a few times with different amounts of Dijon mustard. And I ended up with what I feel is the perfect combination. It’s just enough to taste the tangy, warm flavors of the Dijon, but not too much to where it overpowers the dish. You can always taste the sauce and add a little more mustard if you want a stronger Dijon taste.
Serving Suggestions
We served this creamy dijon chicken over some fluffy mashed potatoes to soak up all of that delicious sauce. But you can also serve it with some buttered noodles, pasta, or over rice. A simple side salad or Caesar salad would also taste great. And you can never go wrong with a side of quick sautéed vegetables like this easy sautéed asparagus recipe.
Creamy Dijon Chicken
Take dinner to the next level with this Creamy Dijon Chicken recipe! Made with an insanely delicious sauce and simple ingredients!
Servings 4
Calories 271kcal
Equipment
- Large 12" skillet
Ingredients
- 1 tsp Italian seasoning $0.10
- 1/2 tsp garlic powder $0.05
- 1/2 tsp onion powder $0.05
- 1/2 tsp salt $0.02
- 1/2 tsp freshly cracked black pepper $0.02
- 2 boneless, skinless chicken breast (about 1.3 lb.) $6.49
- 2 Tbsp olive oil $0.32
- 2 Tbsp butter $0.27
- 2 cloves of garlic, minced $0.16
- 1 cup chicken broth $0.17
- 1 Tbsp Dijon mustard $0.04
- 1 tsp Worcestershire sauce $0.05
- 1/3 cup heavy cream $0.65
- 2 Tbsp grated parmesan cheese $0.20
- 2 cups spinach $0.76
Instructions
- In a small bowl mix together the seasoning for the chicken: Italian seasoning, garlic powder, onion powder, salt and freshly cracked black pepper.
- Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Season each breast with the seasoning mix on both sides.
- Heat a large skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
- To the same skillet add the butter and minced garlic cloves. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
- Next pour the chicken broth into the skillet and add the Dijon mustard and worcestershire sauce. Stir together and scrape up any brown bits that may be stuck to the bottom of the pan.
- Now add in the heavy cream and parmesan cheese and stir well. Allow the sauce to simmer in the skillet for 5 minutes. Taste the sauce at this point and add salt and pepper if desired.
- Add in the fresh spinach and stir it into the sauce allowing the heat to wilt the spinach.
- Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over top. Allow the chicken to heat through. Serve hot with your favorite side and enjoy!
See how we calculate recipe costs here.
Nutrition
Serving: 1serving | Calories: 271kcal | Carbohydrates: 4g | Protein: 15g | Fat: 22g | Sodium: 742mg | Fiber: 1g
How to Make Creamy Dijon Chicken – Step by Step Photos
In a small bowl mix together 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/2 tsp freshly cracked black pepper.
Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Season each breast with the seasoning mix on both sides.
Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
To the same skillet add 2 Tbsp butter and 2 minced garlic cloves. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
Next pour 1 cup chicken broth into the skillet and add 1 Tbsp Dijon mustard and 1 tsp Worcestershire sauce. Stir together and scrape up any brown bits that may be stuck to the bottom of the pan.
Now add in 1/3 cup heavy cream and 2 Tbsp parmesan cheese and stir well. Allow the sauce to simmer in the skillet for 5 minutes. Taste the sauce at this point and add a pinch of salt and pepper if desired.
Add in 2 cups of fresh spinach and stir it into the sauce allowing the heat to wilt the spinach.
Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over top. Allow the chicken to heat through.
Now all that’s left to do is serve this delicious Dijon chicken with some creamy mashed potatoes, pasta, or your favorite side. And don’t forget to spoon some of that yummy sauce over the top! ;)
More Easy Chicken Recipes
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