Category: Pork Recipes

German Potato Salad

German Potato Salad features thickly sliced potatoes, crispy bacon, onions, and a rich and tangy mayo-free vinaigrette dressing.

The post German Potato Salad appeared first on Budget Bytes.

Okay, okay, okay, while I love a good rich and creamy southern-style potato salad, sometimes I want something different. I love German potato salad it’s a little bit lighter on the palate with its tangy mayo-free vinaigrette dressing, and still has plenty of body and flavor, thanks to BACON. It makes a great side dish for grilled bratwurst, kielbasa, or anything you might be serving at your back yard summer BBQ!

close up overhead view of German potato salad in a bowl.

What is German Potato Salad

German potato salad is a simple yet elegant dish featuring thickly sliced potatoes, bacon, onions, fresh herbs, and a tangy mustard vinaigrette dressing. The fat from the bacon is used to sauté the onions and acts as the fat in the vinaigrette, so everything has that wonderfully smoky bacon flavor. You can serve German potato salad hot or cold.

What Type of Potatoes are Best for Potato Salad?

Not all potatoes are equal. Russet potatoes, for instance, break down easily and are well-suited for things like mashed potatoes. Red potatoes hold up slightly better than russets, but a waxy potato like Yukon Gold will hold their shape even better. Personally, I love the color contrast of the red skins, so I went with red potatoes.

How Long Does German Potato Salad Last in the Refrigerator

You can keep this salad refrigerated for about four days. The dressing will absorb into the potatoes as it chills, so it may become slightly more dry as the days go on. You can either save some extra dressing to add just before serving, or make an extra batch to add later. 

What to Serve with German Potato Salad

German potato salad can be served hot or cold and makes a great addition to any potluck or BBQ spread. This week I served mine with my Glazed Pork Chops. It also goes great with sausage, like Bratwurst or Kielbasa! Just like creamy American potato salads, German potato salad also makes a great side dish for lunch items, like sandwiches.

Overhead view of German potato salad in the skillet.
Close up overhead view of a bowl of German Potato Salad in a bowl.
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German Potato Salad

German Potato Salad features thickly sliced potatoes, crispy bacon, onions, and a rich and tangy mayo-free vinaigrette dressing.
Course Dinner, Lunch, Side Dish
Cuisine German
Total Cost $4.75 recipe / $0.79 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 (about 3/4c each)
Calories 205kcal
Author Beth – Budget Bytes

Ingredients

  • 2 lbs. small red potatoes $2.40
  • 1.5 tsp salt, divided $0.07
  • 4 oz. bacon $1.33
  • 1 yellow onion, diced $0.38
  • 1 Tbsp stone ground mustard $0.07
  • 1 Tbsp sugar $0.04
  • 1/4 tsp Freshly cracked pepper $0.02
  • 1/3 cup apple cider vinegar $0.25
  • 1/4 cup chopped fresh parsley $0.20

Instructions

  • Wash the potatoes well, then add them to a large pot with enough water to cover the potatoes. Add 1 tsp salt to the water to season the potatoes as they cook. Place a lid on the pot, turn the heat on to high, and bring the pot to a boil. Continue to boil the potatoes until they can easily be pierced with a fork (12-15 minutes).
  • Meanwhile, add the bacon to a large skillet and cook over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet and leave the bacon fat in the skillet to cook the onions and make the dressing.
  • Add the diced onion to the skillet and continue to cook over medium heat in the bacon fat until the onions are soft and translucent.
  • Once the onions are soft, turn the heat down to low and add the mustard, sugar, pepper, ½ tsp salt, and the apple cider vinegar. Whisk the ingredients together until a light sauce forms, then turn the heat off.
  • When the potatoes are finished cooking, drain them in a colander and allow them to cool for a few minutes, or just until they're cool enough to handle. Once slightly cool, slice the potatoes into ¼-inch thick half-rounds.
  • While the potatoes are cooling, roughly chop the cooked bacon and the fresh parsley.
  • Add the sliced potatoes, bacon, and parsley to the skillet with the onions and dressing. Toss everything until evenly combined and coated in dressing. Give the potato salad a taste and adjust the salt or other seasonings to your liking. Serve warm or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*This is a prepared mustard, not powdered or mustard seed.

Nutrition

Serving: 0.75cup | Calories: 205kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Sodium: 764mg | Fiber: 3g

Scroll down for the step by step photos!

Close up side view of German potato salad in the skillet.

How to Make German Potato Salad – Step by Step Photos

Potatoes in a pot of water with salt being sprinkled over top.

Wash 2 lbs. of small red potatoes well. Place them in a large pot and add enough water to cover them by one inch. Add about 1 tsp of salt to the water to make sure the potatoes are well seasoned. Place a lid on the pot and turn the heat on to high. Bring the pot to a boil, then continue to boil the potatoes until they are tender enough to be easily pierced with a fork (12-15 minutes, depending on the size).

Cooked bacon pieces in a skillet.

While the potatoes are boiling, cook 4 oz. of bacon in a skillet over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet. Leave the bacon fat in the skillet as it will be used to cook the onions and make the dressing.

Sautéed onions in the skillet.

Add one diced yellow onion to the skillet with the bacon fat. Continue to cook over medium heat until the onions are soft and translucent. The moisture from the onions should dissolve all the browned bits of flavor stuck to the bottom of the skillet from the bacon.

Dressing ingredients added to the skillet with the onions

Once the onions are soft, reduce the heat in the skillet to low and add 1 Tbsp grainy mustard, 2 tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and ⅓ cup apple cider vinegar.

Onions and vinaigrette being whisked in the skillet.

Whisk the ingredients in the skillet until they form a light sauce, then turn the heat off.

Sliced potatoes on a cutting board.

Once the potatoes are tender, drain them in a colander and let them cool for just a few minutes or until they are cool enough to handle. Slice the potatoes into 1/4-inch thick half-moons.

Sliced potatoes, parsley, and bacon added back to the skillet.

Roughly chop the cooked bacon and ¼ cup of fresh parsley. Add the sliced potatoes, bacon, and parsley to the skillet with the dressing.

Finished German Potato Salad in the skillet.

Toss the ingredients together until everything is evenly coated in dressing and parsley. Give the potato salad a taste and adjust the salt or other ingredients to your liking.

Overhead view of German Potato Salad in a bowl.

Serve hot and enjoy!

More Potato Salad Recipes

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Cabbage Rolls

These delicious Cabbage Rolls are stuffed with ground meat and rice then baked in a simple tomato sauce for an easy comfort meal.

The post Cabbage Rolls appeared first on Budget Bytes.

My name is Olena and I would love to share my grandma’s cabbage rolls that I grew up eating in Ukraine as a kid. Her cabbage rolls recipe is very simple using basic ingredients. My only change is I add a tablespoon of Italian seasoning which adds so much flavor to the cabbage rolls. I have also tried to add pot roast seasoning to the filling and cabbage rolls were to die for with a bit of a heat kick!

Cabbage rolls in a large stock pot covered with tomato sauce and garnished with fresh dill.

What Are Cabbage Rolls?

Cabbage rolls are a dish where tender cabbage leaves are wrapped around meat and rice filling, then baked in tomato sauce. Cabbage rolls are a staple in many Eastern European cuisines and recipes vary greatly. Some prefer to use fermented cabbage leaves, and some like to add more rice than meat or use just rice in the filling. There are cabbage rolls even with buckwheat and barley. In our household, we like Ukrainian cabbage rolls on a meaty side, with both meat and rice in the filling, served with lots of flavorful tomato sauce.

And on busy weeknights, Ukrainians often make unstuffed cabbage rolls which are more of a casserole type of dish made in one pot.

Can You Use Different Meat In Cabbage Rolls?

To make cabbage rolls, I recommend using a combination of ground beef and ground pork for maximum flavor. However, you can use only ground beef or only ground pork, if that’s all you have on hand.

If you would like to make cabbage rolls more lean, feel free to mix ground chicken or ground turkey with more high fat content ground meat like ground beef or ground pork. Cabbage rolls made with only poultry will turn out dry.

Can You Make Them Ahead Of Time?

Yes, you can make cabbage rolls ahead of time. You can roll cabbage rolls, assemble in a single layer in a baking dish, cover with plastic wrap and refrigerate for up to 48 hours. Or just use the Dutch oven if you have enough space in your refrigerator. Then bake with tomato sauce mixture as per recipe.

You can also cover the baking dish with a few layers of plastic wrap and aluminum foil and freeze cabbage rolls for up to 3 months. You will have to fully defrost frozen cabbage rolls before baking. Thaw them in the fridge for 24 hours.

To freeze cooked cabbage rolls leftovers, bake and cool them completely. Transfer cooked cabbage rolls and sauce, leaving some room for expansion, to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.

Side view of cabbage rolls served on a black plate with sour cream and fresh dill on top and a fork on the side.

How To Reheat Cabbage Rolls

Store cabbage rolls in an airtight container in the refrigerator for up to 5 days. To reheat cabbage rolls, microwave them for 2-3 minutes. You can also reheat them on the stove. In a small pot, add cabbage rolls and the sauce, cover and simmer on low heat for 10 minutes or until warmed through

What To Serve With Cabbage Rolls

Cabbage rolls are a one pot meal that has meat, starch and vegetables in it. In Ukraine, we serve cabbage rolls with generous amounts of sauce, topped with a dollop of sour cream and fresh dill. With a hunk of fresh rye bread or crusty bread like baguette for sopping up the juices. Ukrainian garlic bread will go so well with cabbage rolls as well.

Tips for Best Results

  1. Buy a large head of cabbage, so you have larger leaves to work with and extra ones, just in case.
  2. When cooking the cabbage, do not remove it from the pot with boiling water to cut off the leaf every time. Instead, hold it with a big fork, cut the leaf off and remove it from the pot with the same fork.
  3. As the head of cabbage gets smaller, dump some of the boiling water from the pot, so the head of cabbage is peeking out for easy leaf removal.
  4. Large rimmed baking sheet works very well for holding cabbage leaves. It helps them cool faster and holds water.
  5. When you remove the rib on each cabbage leaf, overlap each side covering the empty triangle and closing the gap.
  6. Combine 2-3 smaller cabbage leaves overlapping each other to create a bigger leaf for rolling.
  7. Keep rolled cabbage rolls on a side. If you end up with leftover stuffing mixture, unroll larger size cabbage rolls, add more stuffing to them, and roll them back.
  8. If you don’t have a Dutch oven, a large deep baking sheet tightly covered with a double layer of aluminum foil will work. Your cabbage rolls will need a bit more cook time though.
  9. If you do not love boiling cabbage, consider buying savoy cabbage. Its leaves are soft and require no pre-cooking before rolling.
overhead view of cabbage rolls in a stock pot with tomato sauce poured on top and garnished with fresh dill
overhead view of cabbage rolls in a stock pot with tomato sauce poured on top and garnished with fresh dill
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Cabbage Rolls

These delicious Cabbage Rolls are stuffed with ground meat and rice then baked in a simple tomato sauce for an easy comfort meal.
Course Dinner
Cuisine Ukrainian
Total Cost $15.49 recipe / $1.94 serving
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 12 minutes
Servings 8 2 cabbage rolls each
Calories 355kcal
Author Olena Osipov

Equipment

Ingredients

  • 1 large head cabbage $2.23
  • 1 Tbsp olive oil $0.16
  • 2 large onions, finely chopped $0.76
  • 4 cloves garlic, minced $0.34
  • 1 Tbsp Italian seasoning $0.30
  • 2 tsp salt $0.10
  • 2 tsp Freshly cracked black pepper, divided $0.10
  • 1 lb. ground beef extra lean $6.49
  • 1 lb. ground pork $2.27
  • 1 cup white rice, uncooked, rinsed & drained $0.37
  • 1 28oz can tomato sauce $1.79
  • 4 cups chicken broth, low sodium $0.68

Instructions

  • Preheat oven to 425ºF. Bring a large stock pot with salted water to a boil. Add a head of cabbage to the pot and cook for 2 minutes. Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat until all leaves are removed.
  • Preheat a large skillet on medium-high heat and add the olive oil. Add the onion and garlic, and cook until translucent, stirring occasionally. Add the Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.
  • To the same bowl, add the ground beef, ground pork, uncooked rice, salt, and 1 teaspoon of black pepper and mix well using your hands.
  • Remove the thick stem on the cabbage leaves. Lay the cabbage leaf flat, add 1/4 cup – 1/3 cup of the filling in the center, tuck in the sides and roll the cabbage up. Place the cabbage rolls with the seam side down in a large Dutch oven. Repeat with remaining ingredients, overlapping two smaller leaves if needed to hold the filling.
  • In a large bowl combine the tomato sauce, chicken broth, and remaining 1 teaspoon pepper. Stir the ingredients together, pour the mixture over the cabbage rolls and cover with a lid.
  • Bake cabbage rolls for 90 minutes. Remove from the oven, let stand for 15 minutes and serve hot with sour cream and dill (optional).

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 23g | Protein: 28g | Fat: 18g | Sodium: 1179mg | Fiber: 5g

How to Make Cabbage Rolls – Step by Step Photos

Overhead shot of cabbage in a dutch oven boiling in water.

Add a head of cabbage to a large pot with salted boiling water. Cook for 2 minutes.

Overhead view of softened outer leaves being removed from the cabbage with a pairing knife.

Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat until all leaves are removed.

Overhead view of sauteed onions, garlic and Italian seasoning in a large skillet.

Preheat a large skillet on medium-high heat and add 1 Tbsp olive oil. Add two diced onions and four cloves minced garlic, and cook until translucent, stirring occasionally. Add one tablespoon Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.

Overhead view of large glass bowl with ground pork, ground beef, uncooked white rice, sautéed onion, garlic and seasoning.

To the same bowl, add one pound of ground beef, one pound of ground pork, one cup of uncooked rice, 2 teaspoons of salt, and 1 teaspoon of ground black pepper and mix well using your hands.

Overhead view of parboiled cabbage leaves with middle stem being removed with a pairing knife.

Remove the thick stem on the cabbage leaves.

Overhead view of flat cabbage leaf stuffed with filling

Lay the cabbage leaf flat and add 1/4 cup – 1/3 cup of the filling in the center.

Overhead view of stuffed cabbage leaf with sides tucked and leaf rolled over stuffing.

Tuck in the sides and roll the cabbage up. Repeat with remaining ingredients, overlapping two smaller leaves if needed to hold the filling.

Overhead view of stuffed and rolled cabbage leaves placed side by side in a dutch oven.

Place the cabbage rolls with the seam side down in a large Dutch oven.

Overhead view of tomato sauce mixture being poured over cabbage leaves inside dutch oven.
In a large bowl combine one 28oz. can of tomato sauce, four cups low-sodium chicken broth, and the remaining 1 teaspoon of pepper. Stir the ingredients together, pour the mixture over the cabbage rolls, and cover with a lid.
Overhead view of cooked cabbage rolls with tomato sauce in a dutch oven.

Bake cabbage rolls for 90 minutes. Remove from the oven, let stand for 15 minutes and serve hot with sour cream and dill (optional).

Overhead view of cooked cabbage rolls with tomato sauce on a black serving plate topped with sour cream and fresh dill.

More Delicious Cabbage Recipes

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Potato and Green Bean Skillet

This easy and delicious potato and green bean skillet is the perfect weeknight meal made with simple ingredients like potatoes, green beans, onions, and bacon.

The post Potato and Green Bean Skillet appeared first on Budget Bytes.

Easy skillet meals are such a life savor on busy weeknights and if that skillet has bacon and potatoes then COUNT ME IN! This simple potato and green bean skillet can be served as a side, or, if you’re like me, you can just eat a big bowl of it for dinner on its own. The caramelized onions, smoky bacon, and tender potatoes are more than enough to keep me satisfied! As usual, I’ve got some ideas for customizations and add-ins for you below so you can make it your own.

Overhead view of potato and green bean skillet with a spatula.

What kind of Potatoes to use

I used baby potatoes in my skillet because they’re cute. No, just kidding. Well, kind of. Baby potatoes work well for this recipe because they cook quickly, don’t requite much chopping, and they have a great skin to flesh ratio which gives the skillet great color and texture. If baby potatoes are out of your price range, I would reach for either red potatoes or Yukon gold and chop them into 1-inch pieces before boiling.

Frozen Green Beans for the win

You probably know by now how much I love the convenience of frozen vegetables and how much they can help to reduce waste. For those reasons, I used frozen green beans in this quick skillet meal, but you can definitely use fresh green beans if you have them or if they’re in season. You’ll just want to cook them a little longer in the skillet (until they’re crisp-tender). Frozen green beans are already partially cooked, so they make this skillet that much faster and easier.

What else can I add?

This potato and green bean skillet is ripe for modifications. Here are some swaps or extra ingredients you can add to your skillet to make it your own:

  • Use smoked sausage in place of the bacon
  • Use steak seasoning in place of the everything bagel seasoning
  • Add a couple handfuls of spinach, chopped kale, or shredded cabbage for extra green
  • Add diced bell pepper (at the same time as the green beans)
  • Top with crispy French fried onions
  • Add minced fresh garlic or a pinch of crushed red pepper for a pop of flavor
Close up overhead view of a bowl of potatoes and green beans.
Close up overhead view of a bowl of potatoes and green beans.
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Potato and Green Bean Skillet

This easy and delicious potato and green bean skillet is the perfect weeknight meal made with simple ingredients like potatoes, green beans, onions, and bacon.
Course Dinner, Main Course, Side Dish
Cuisine American
Total Cost $6.91 recipe / $1.73 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 about 1.25 cups each
Calories 287kcal
Author Beth – Budget Bytes

Ingredients

  • 1.5 lbs. baby potatoes $3.99
  • 1 tsp salt (to salt the boiling water) $0.05
  • 4 oz. bacon $1.15
  • 1 yellow onion $0.37
  • 12 oz. frozen cut green beans $1.25
  • 1 tsp everything bagel seasoning $0.10

Instructions

  • Slice the potatoes in half and place them in a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to continue boiling until the are fork-tender (about 7-8 minutes). Drain the potatoes in a colander.
  • While the potatoes are boiling, cook the bacon in a large skillet over medium heat until it is brown and crispy. Remove the bacon from the skillet. For the most flavor, leave all of the bacon fat in the skillet, or drain off the excess making sure to leave at least 2 Tbsp of the fat in the skillet.
  • While the bacon is cooking, dice the onion. After removing the bacon from the skillet, add the diced onion and continue to cook over medium heat until the onion is soft and slightly browned.
  • Add the drained potatoes to the skillet with the onions. Give them a brief stir to coat them in fat, then let them continue to cook, stirring only once every few minutes, to allow the bottoms to brown.
  • Once the potatoes have some brown color on them, add the frozen green beans (no need to thaw). Continue to cook and stir until the green beans are heated through.
  • Chop the cooked bacon and add it back to the skillet along with the everything bagel seasoning. Stir to combine, taste, and add salt, pepper, or more bagel seasoning to your liking. Serve hot!

See how we calculate recipe costs here.

Nutrition

Serving: 1.25cups | Calories: 287kcal | Carbohydrates: 39g | Protein: 9g | Fat: 12g | Sodium: 850mg | Fiber: 7g
Potatoes, green beans, bacon, and onion on a fork close up.

How to Make Potato and Green Bean Skillet – Step by Step Photos

Potatoes in a pot of water.

Slice 1.5 lbs. of baby potatoes in half. Place them in a pot and cover with water. Add 1 tsp of salt to the water. Place a lid on the pot and bring it up to a boil over high heat. Once it reaches a boil, turn down the heat to medium-high and allow the potatoes to boil until fork tender, about 7-8 minutes. Drain the potatoes in a colander.

Cooked bacon in a skillet.

Cook 4 oz. bacon in a large skillet over medium heat until it’s brown and crispy. Remove the cooked bacon from the skillet. For the most flavor, leave all of the bacon fat in the skillet, or drain off most of the fat making sure to leave at least 2 Tbsp of the fat in the skillet.

Browned onions in the skillet.

While the bacon is cooking, dice one yellow onion. Add it to the skillet after removing the bacon and continue to cook over medium heat until the onions are soft and slightly browned.

Potatoes added back to the skillet with the onions.

Add the drained potatoes back to the skillet. Stir briefly to coat them in fat, then let them cook over medium heat only stirring once every few minutes to allow them to brown on the bottom.

Frozen green beans being poured into the skillet.

Once the potatoes have some browning on the edges, add one 12oz. bag of frozen cut green beans. Stir to combine and continue to cook over medium heat just until the green beans are heated through.

Bacon and seasoning added to the skillet.

Chop the cooked bacon, then add it back to the skillet along with about 1 tsp of everything bagel seasoning. Stir everything to combine, taste, and add salt, pepper, or more everything bagel seasoning to your liking. Serve hot!

Close up side view of green bean and potato skillet.

SO good, SO hearty!

More Easy Skillet Meals

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Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

If you’re looking for a hearty family meal that’s mouthwateringly delicious and a breeze to put together, make these savory Chuletas Guisadas!

The post Chuletas Guisadas (Puerto Rican Stewed Pork Chops) appeared first on Budget Bytes.

If you’re looking for a hearty family meal that’s mouthwateringly delicious and a breeze to put together, you need to make these savory Chuletas Guisadas! I grew up eating this dish of unctuous stewed pork chops in Puerto Rico, where my Abuela would serve it at least once a week. It comes together in under thirty minutes, and as it stews, the fragrance is so overwhelmingly good everyone in your home will ask what’s cooking! (For real.)

Overhead shot of Chuletas Guisadas in a silver saucepan.

What Are Chuletas Guisadas?

Chuletas Guisadas is a popular Latin American dish of pork chops, onions, and peppers stewed in a flavorful tomato-based sauce. Every region has its own take on the dish, and this is the recipe my grandmother would make at least once a week. Some people don’t put olives in their Chuletas Guisadas, but my Abuela did, so that’s how I make it. I love mine served over Puerto Rican Rice And Beans with slices of ripe plantain. You can also pair it with a side salad or slices of ripe avocado.

What Are The Ingredients For Chuletas Guisadas?

My favorite thing about this dish is that the end result is much greater than its parts. But, of course, every Latin family has their version, and the ingredients vary by where you grew up. With that being said, this is what you need to make my version of Chuletas Guisadas:

  • Pork chops – How quickly the dish cooks depends on the thickness of your pork chops. I prefer thinly cut chops because they’re cheaper and cook faster. But you do you.
  • Sofrito – This robust flavor base adds complexity to every dish.
  • Tomato Sauce and Chicken Broth – are the foundation of your sauce.
  • Onions, Peppers, and Garlic – Add bulk to your dish and help flavor the sauce.
  • Vinegar and Olives– Add a briny brightness that helps cut through the fattiness of the pork.
  • Adobo, Sazon, Oregano, and Bay Leaf – these spices quickly build layers of flavor in your sauce and pork chops.
Side shot of Chuletas Guisadas in a silver saucepan.

Tips For Making Chuletas Guisadas

  1. Cut the vegetables the same size so that they cook evenly. If the vegetables are sliced in different sizes, some will be overcooked, and some undercooked.
  2. Keep the pan covered. It traps the moisture, which helps cook the meat evenly and keeps it moist and tender.
  3. Don’t overcook the pork chops. Even though they are in a sauce, they will end up tough and dry. The general rule is 7 minutes per 1/2 inch of thickness.

What Sides Go Well With Chuletas Guisadas?

I love gobbling this dish down with Puerto Rican Rice And Beans and fried slices of sweet plantain. Of course, you can always serve it with a Simple Side Salad or slices of ripe avocado. And you can even try it layered over Garlic Herb Mashed Potatoes. OMG. I want that right now!!!

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to three months. To reheat frozen Chuletas Guisadas, thaw them in the fridge overnight. Then, warm them in a skillet over medium heat until steaming. When you reheat the pork chops, add a little chicken broth to the skillet to prevent them from drying out.

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Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

If you're looking for a hearty family meal that's mouthwateringly delicious and a breeze to put together, make these savory Chuletas Guisadas! These stewed pork chops come together in under thirty minutes.
Course Dinner, Lunch
Cuisine Latin
Total Cost ($15.35 recipe / $3.84 serving)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 516kcal
Author Monti – Budget Bytes

Equipment

  • 3 qt. Covered Sauté Pan

Ingredients

  • 3 Tbsp olive oil, divided $0.12
  • 2 lbs thinly cut pork chops, bone-in $9.98
  • 2 tsp adobo* $0.08
  • 6 Tbsp sofrito $1.08
  • 1 Tbsp minced garlic $0.14
  • 8 oz tomato sauce $0.59
  • 1 Tbsp white distilled vinegar $0.04
  • 1 1/2 tsp sazón* (1 packet) $0.17
  • 2 cups chicken broth $0.24
  • 1/4 cup Pimento-stuffed green olives, sliced* $0.33
  • 2 tsp oregano $0.20
  • 1 bay leaf $0.10
  • 1 onion, sliced in 1/4 inch half moons $0.42
  • 1 bell pepper, sliced into 1/4-inch strips $1.59
  • 1/4 cup fresh cilantro leaves $0.27

Instructions

  • Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear pork chops in batches. Sear on both sides, about 2 minutes on each side.
  • Remove the pork chops from the pan, and set aside. Add the sofrito and garlic and saute until fragrant, about 2 minutes.
  • Add the tomato sauce, vinegar, and sazón and saute until the mixture thickens, about 4 minutes.
  • Add chicken broth, olives, oregano, and bay leaf, and stir well. Bring the sauce to a boil and reduce by one-quarter.
  • Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.
  • Add onion and bell pepper, cover, and cook until softened, about 5 minutes.
  • Take the pan off the heat and stir in cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

See how we calculate recipe costs here.

Notes

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

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 11g | Protein: 52g | Fat: 29g | Sodium: 1121mg | Fiber: 3g
Overhead shot of Chuletas Guisadas over rice in a white bowl with a black fork and knife in it.

How to Make Chuletas Guisadas – Step by Step Photos

Overhead shot of pork chops searing in a silver saucepan.

Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix 2 teaspoons of adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear the 2 pounds of pork chops in batches. Sear on both sides, about 2 minutes on each side.

Overhead shot of sofrito and garlic being added to a silver saucepan.

Remove the pork chops from the pan, and set aside. Add 1/3 cup of sofrito and 1 tablespoon of minced garlic to the pork chop drippings and saute until fragrant, about 2 minutes.

Overhead shot of tomato sauce being added to a sofrito in a silver saucepan.

Add the 8 ounces of tomato sauce, 1 tablespoon of white vinegar, and 1 1/2 teaspoon of sazón to the pan. Sauté until the mixture thickens, about 4 minutes.

Overhead shot of spices and olives being added to a sauce in a silver saucepan.

Add 2 cups of chicken broth, 1/4 cup of pimento-stuffed olives, 2 teaspoons of oregano, and 1 bay leaf to the pan and stir well. Bring the sauce to a boil and reduce by one-quarter.

Overhead shot of pork chops being added to a sauce in a silver saucepan.

Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.

Overhead shot of Chuletas Guisadas in a silver saucepan with raw slices of onions and red peppers on top.

Add 1 onion (sliced in 1/4 inch half moons) and 1 bell pepper (sliced into 1/4-inch strips) to the pan. Cover, and cook until softened, about 5 minutes.

Overhead shot of Chuletas Guisadas in a silver saucepan with a hand sprinkling cilantro into it.

Take the pan off the heat and stir in 1/4 cup of cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

Overhead shot of Chuletas Guisadas over rice in a white bowl with a black fork in it.

More Easy Latin Dishes

The post Chuletas Guisadas (Puerto Rican Stewed Pork Chops) appeared first on Budget Bytes.

Chicken and chorizo tinga

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Collard Greens

Collard Greens are an easy and delicious side dish that is a great way to use up leftover ham bones or a smoked ham hock.

The post Collard Greens appeared first on Budget Bytes.

Easter is coming up and I know a lot of people will be cooking a big Easter ham, so here’s an easy recipe that will help you make use of that leftover ham bone, OR that you can make anytime the craving hits using a smoked ham hock. These Collard Greens are super easy, the leftovers reheat beautifully, and they make a great side for just about any dinner. Collard greens are a southern dinner staple and one of my all-time favorite side dishes!

Overhead view of a bowl full of collard greens with ham.

What Are Collard Greens?

Collard greens are a super hearty green leafy cruciferous vegetable in the same family as cabbage and mustard greens. They have a smooth, sturdy, dark green leaf that can be used raw as a wrap, or cooked low and slow until they’re nice and tender.

We’re using the low and slow cooking method for these classic collard greens so the leaves become soft and easily digestible and the flavor deepens as it simmers in a mixture of chicken broth, ham, and aromatics and spices. The end result is a super comforting and flavorful green that you’ll love to serve with your favorite meal.

What Type of Ham to Use

Simmering collard greens with ham gives the greens extra rich flavor and tons of umami that will make you want to come back for seconds (yes, they’re THAT good). We used a smoked ham hock today because they’re inexpensive and provide TONS of flavor. You can also use a leftover ham bone from a ham roast, diced ham, salt pork, or pancetta. Just keep in mind that some type of bone-in ham will deliver the most scrumptious flavor.

Don’t want to use ham? No problem. Smoked turkey wings are a great alternative or you can make a delicious pot of vegetarian collard greens using the same method as our Vegetarian Mustard Greens recipe.

What to Serve with Collard Greens

Collard greens are a southern soul food staple and you’ll often see them served alongside other comfort foods like BBQ chicken, ribs, macaroni and cheese, potato salad, cornbread, and green beans. My mouth is watering just typing that out!!

Overhead view of collard greens on a plate with chicken and mac and cheese.
Overhead view of collard greens on a plate with chicken and mac and cheese.
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Collard Greens

Collard Greens are an easy and delicious side dish that is a great way to use up leftover ham bones or a smoked ham hock.
Course Dinner, Side Dish
Cuisine American
Total Cost $5.92 recipe / $0.99 serving
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6 1 cup each
Calories 160kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 lb. chopped collard greens $2.99
  • 1 yellow onion $0.37
  • 4 cloves garlic $0.32
  • 1 Tbsp cooking oil $0.04
  • 1 smoked ham hock* $1.50
  • 4 cups chicken broth $0.64
  • 1 tsp sugar $0.02
  • 1/4 tsp crushed red pepper $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Prepare the collard greens by removing the stems and then chopping the leaves into one to two-inch pieces (or use bagged, pre-chopped collard greens). Place the collard greens in a colander and rinse well.
  • Dice the onion and mince the garlic. Add the onion and garlic to a large soup pot along with the cooking oil. Sauté over medium heat until the onions are soft and translucent.
  • Add the washed collard greens, ham hock, sugar, red pepper, black pepper, and chicken broth to the pot. Stir briefly to combine.
  • Place a lid on the pot and allow it to come up to a simmer. Once simmering, turn the heat down to low and let the green simmer for one hour, with a lid, stirring occasionally.
  • After simmering for one hour, taste the greens and see if they are simmered to your desired tenderness. If not, simmer longer.
  • Remove the ham hock and pull the meat from the bone. Chop the ham into small pieces, then stir it back into the greens.
  • Give the collard greens a final taste and adjust the salt, sugar, or other seasonings to your liking. Serve hot with your favorite meal!

See how we calculate recipe costs here.

Notes

*You can substitute the ham hock with a ham bone, smoked turkey wing, salt pork, pancetta, or ham.

Nutrition

Serving: 1cup | Calories: 160kcal | Carbohydrates: 8g | Protein: 12g | Fat: 10g | Sodium: 667mg | Fiber: 3g

How to Cook Collard Greens – Step By Step Photos

Bagged chopped collard greens.

I love to use these bagged chopped collard greens because they’re cheap and half of the work is already done for me! If you don’t have access to pre-chopped collard greens, simply cut out the tough stems of your collard greens then chop the leaves into one to two-inch pieces. You’ll need one pound of collard greens.

Washed collard greens in a colander.

Whether you’re using pre-chopped or chopping your own, make sure to wash your collard greens well. There’s no need to wait for them to drain well, as they’ll be simmering in a pot of liquid anyway.

Garlic, onion, and oil in a large soup pot.

Dice one yellow onion and mince four cloves of garlic. Add both to a large soup pot with one tablespoon of cooking oil. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).

Collard greens and ham hock in the pot, chicken broth being poured in.

Add the washed collard greens, smoked ham hock, 1/4 tsp crushed red pepper, 1/4 tsp freshly cracked black pepper, 1 tsp sugar, and 4 cups of chicken broth to the pot. Give everything a brief stir, place the lid on top, and let it come up to a simmer.

Simmered collard greens in the pot.

Once simmering, turn the heat down to low, and allow the collard greens to simmer for one hour (with the lid on top), stirring occasionally. After simmering for one hour, taste the greens to see if they have tenderized to your liking. If not, you can simmer even longer.

Removing ham meat from the bone with a knife and fork.

Once the collard greens are the texture that you like, remove the ham hock and pull the meat from the bone. Chop the ham into small pieces then return the meat to the pot.

Finished collard greens in the pot with a spoon.

Give the collard greens a taste and adjust the salt, sugar, or other seasonings to your liking.

Overhead view of a bowl full of collard greens.

Serve hot alongside your favorite comfort foods!

The post Collard Greens appeared first on Budget Bytes.

Honey-Mustard Air Fryer Pork Chops

These crispy Honey-Mustard Air Fryer Pork Chops are marinated in honey mustard, breaded with panko, and air fried until golden. Honey-Mustard Air Fryer Pork Chops Made with just four ingredients, not counting salt and olive oil…

These crispy Honey-Mustard Air Fryer Pork Chops are marinated in honey mustard, breaded with panko, and air fried until golden. Honey-Mustard Air Fryer Pork Chops Made with just four ingredients, not counting salt and olive oil spray, these easy Honey-Mustard Pork Chops come out juicy on the inside and so flavorful! The longer they marinade, the tastier they are. I

Sheet Pan Pizza

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

The post Sheet Pan Pizza appeared first on Budget Bytes.

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

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

WHAT IS SHEET PAN PIZZA?

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

WHAT YOU NEED TO MAKE A SHEET PAN PIZZA:

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

DO I HAVE TO MAKE MY OWN CRUST?

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

TIP: Making Two Pizzas

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

MAKE AHEAD & MAKE IT EASIER

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

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

Equipment

Ingredients

Crust:

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

Pizza:

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

Instructions

Crust:

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

Pizza:

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

See how we calculate recipe costs here.

Notes

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

Nutrition

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

How to Make Sheet Pan pIzza – Step by Step Photos

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

MORE DELICIOUS PIZZA RECIPES

The post Sheet Pan Pizza appeared first on Budget Bytes.

Pasta e Fagioli

Pasta e Fagioli is a classic, budget-friendly Italian soup that combines beans, pasta, vegetables, and a flavorful tomato-based broth.

The post Pasta e Fagioli appeared first on Budget Bytes.

If you’re looking for a super cozy and hearty soup to get you through ’til spring, you’ve got to try this Pasta e Fagioli for dinner tonight. I was lucky enough to eat Pasta e Fagioli for the first time in Italy, and it was so good—I wanted to lick the bowl clean after finishing the last spoonful! I’ve tweaked my own version over the years, combining techniques from both traditional Italian versions and Americanized ones, finally arriving at a soup that is easy to prepare, insanely nostalgic, and comforting.

Large bowl of pasta e fagioli soup in a white bowl with a black spoon and topped with a torn piece of bread and surrounded by other ingredients like more bread, uncooked pasta, and a decorative blue and white napkin.

What is Pasta e Fagioli?

Pasta e Fagioli (pronounced “paa·stuh ee faa·jow·lee”), also called “Pasta Fazool” in Italian-American slang, simply means “pasta and beans.” This lesser-known Italian staple feels indulgent thanks to a whisper of bacon and a handful of pasta, but since the soup is mostly vegetables and beans, it’s a dinner worthy of a second helping without a second thought. Pasta e Fagioli is made with…

  • Cannellini beans (But any white bean will work!)
  • Small-shaped pasta (most often ditalini or acini di pepe)
  • Tomato broth enhanced with smoky pork
  • Fresh herbs (typically rosemary or thyme)
  • Aromatic vegetables (onions, carrots, and celery)
  • Parmesan cheese and fresh Italian parsley

budget tips

I made some modifications to traditional versions of Pasta e Fagioli over the years in order to suit my tastes—and now, to make it more budget-friendly. 

  • Most recipes use pancetta as the pork element. Since it’s harder to find in most U.S. grocery stores and tends to be more pricey, we opted for bacon.
  • We used grated parmesan, the most cost-conscious option, but reaching for shredded parmesan—or the real thing! —will take this soup to the next level.
  • While rosemary is the most common herb used in this type of soup, I think it’s a really overwhelming flavor even in small amounts. I prefer to use oregano since I always have it on hand.

Weeknight shortcuts 

Pasta e Fagioli is a pretty straightforward recipe as it is, but here are a few shortcuts you can take to make it come together in 30 minutes :

  • Skip the herbs, spices, oil, and crushed tomatoes, and grab a jar of pre-made marinara or another tomato-based pasta sauce. (Since most store-bought sauces are sold in 24-25 oz. jars, you can make up the remaining 3-4oz of liquid called for in the recipe with an equal amount of water or broth.)
  • Use a Mirepoix-Style frozen vegetable blend to cut down on prep time.

How to store pasta e Fagioli leftovers

If you plan to meal-prep or freeze this recipe, cook the pasta separately. Nevertheless, we found the ditalini we used did not soak up too much liquid or turn to mush—even after 4 days in the fridge! The broth will thicken over time, so if you want the leftovers to be more “soupy,” add a ¼ cup of water and a pinch of salt when reheating.

How to serve pasta e fagioli

Pasta e Fagioli is best topped with lots of chopped parsley, fresh-cracked black pepper, and Parmesan cheese. Round out the meal with a Simple Side Salad and, most importantly, some bread to help soak up every drop! It doesn’t matter what kind — anything from some super-simple Homemade Garlic Bread, a from-scratch bread recipe like our No-Knead Foccacia, Ciabatta, or Easy Soda Bread to a store-bought loaf — just make sure to serve it with bread!

Side view of a white serving bowl filled with Pasta e Fagioli topped with parsley, parmesean cheese, bacon crumbles and crusty Irish Soda Bread.
Dutch oven filled with finished Pasta e Fagioli soup topped with chopped parsley and parmesan cheese, with a ladle tucked into the right side of the soup.
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Pasta e Fagioli

Pasta e Fagioli is a classic, budget-friendly Italian soup that combines beans, pasta, vegetables, and a flavorful tomato-based broth.
Course Dinner, Soup
Cuisine Italian
Total Cost $6.71 RECIPE / $1.12 SERVING
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 1.5 cups
Calories 248kcal
Author Marion – Budget Bytes
Cost $6.71 RECIPE / $1.12 SERVING

Equipment

Ingredients

  • 4 oz. bacon, sliced $1.20
  • 1 Tbsp olive oil $0.13
  • 1 onion, finely diced $0.37
  • 2 carrots, finely diced $0.29
  • 3 stalks celery, finely diced $0.32
  • 4 cloves garlic, minced $0.32
  • 1/4 tsp red pepper flakes $0.04
  • 1/2 tsp dried oregano $0.08
  • 1/2 tsp salt $0.02
  • 1/2 tsp pepper $0.02
  • 1 15oz. can cannelinni beans $0.89
  • 1 28oz. can crushed tomatoes $1.69
  • 1 1/2 cups water
  • 2 cups vegetable broth* $0.24
  • 1 cup ditalini (uncooked)** $0.39
  • 1/4 cup grated Parmesan cheese $0.36
  • 1/4 cup Flat-leaf Italian parsley, roughly chopped $0.35

Instructions

  • Chop the bacon into smaller pieces and place them in a large pot with 1 Tbsp of olive oil. Fry on medium heat until the bacon is brown and crispy (around 10 minutes).
  • While the bacon is frying, finely dice the onion, carrots, and celery; and mince the garlic.
  • Remove half of the cooked bacon from the pot with a slotted spoon and set aside, leaving behind the rest of the meat and any rendered fat in the pot.
  • Add the finely diced onions, carrots, celery, minced garlic, oregano, red pepper flakes, and a pinch of salt and pepper to the pot. Saute the vegetables on medium-high heat until they are softened (around 6 minutes).
  • Add the white beans, canned tomatoes (with juices), water, and vegetable broth to the pot. Stir everything to combine, then bring the soup up to a boil. Once boiling, let it cook for another 5 minutes or until the vegetables have softened.
  • Add the pasta to the soup and cook, uncovered, according to the package directions, stirring frequently to prevent the pasta from sticking to the bottom of the pot.
  • Remove the pot from the heat and stir in the grated Parmesan cheese and chopped parsley. If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.
  • Serve Pasta e Fagioli in bowls topped with the reserved bacon, chopped parsley, grated parmesa cheese, fresh-cracked black pepper, , and a side of warm, crusty bread.

See how we calculate recipe costs here.

Notes

*We use Better Than Bouillon to make our broth. If you use a low-sodium broth, you may need to add more salt to your taste.
**If you plan to keep leftovers or freeze this soup for later, cook the pasta in a separate pot according to package directions and skip Step 6. (Split the pasta between bowls and spoon over the soup to serve.)

Nutrition

Serving: 1.5cups | Calories: 248kcal | Carbohydrates: 28g | Protein: 8g | Fat: 12g | Sodium: 744mg | Fiber: 2g
Close up of a ladle full of cooked pasta e fagioli soup and a large pot full of more soup in the background.

How to Make Pasta E Fagioli – Step by Step Photos

Small slices of bacon frying in the bottom of a large dutch oven.

Slice 4 ounces of bacon (1/4 of a regular-size package) into smaller pieces and place in a large pot or dutch oven along with 1 Tablespoon of olive oil. Fry the bacon on medium heat until it is brown and crispy (around 10 minutes). While the bacon is frying, finely diced 1 onion, 2 carrots, and 3 celery stalks; and mince 4 cloves of garlic.

A large dutch oven filled halfway with uncooked diced onions, diced carrots, diced celery with cooked bacon slices underneath and piles of dried red pepper, minced garlic and dried oregano, salt and pepper on top.

Remove half of the cooked bacon from the pot with a slotted spoon and set aside for serving. Leave behind the rest of the meat and any extra fat in the pot. Add the diced onions, carrots, celery, minced garlic, 1/2 teaspoon oregano, 1/4 teaspoon red pepper flakes, and a pinch of salt and pepper to the pot. Saute the vegetables on medium-high heat until they are softened (around 6 minutes). 

A large pot half filled with sauteed vegetables, uncooked white beans and crushed tomatoes, and a hand overhead pouring vegetable broth into the pot with a liquid measuring cup.

Add a 15 oz. can of white beans (drained and rinsed), a 28 oz. can of crushed tomatoes (with juices), 1 1/2 cups of water, and 2 cups of vegetable broth to the pot. Stir everything to combine, increasing the heat (if needed) to bring the soup up to a boil.

Large pot filled with pasta e fagioli soup simmering to cook before adding the final ingredients.

Once boiling, let the soup cook for another 5 minutes until the vegetables have softened and the broth has cooked enough to lose the “canned” taste from the tomatoes.

Hand pouring uncooked ditalini into a pot of simmering pasta e fagioli soup.

Add 1 cup of small-shaped pasta (ditalini) to the soup and cook, uncovered, according to the package directions (approx. 7 minutes), stirring frequently to prevent the pasta from sticking to the bottom of the pot.

Skip this step if you plan to keep leftovers or freeze this soup for later. Instead, cook the pasta in a separate pot according to package directions.

A close up shot of a wooden spoon raised above a cooked pot of pasta e fagioli soup.

Remove the pot from the heat and stir in the grated parmesan cheese and chopped parsley. If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.

A large pot filled with cooked pasta e fagioli soup with a wooden spoon on the right side of the pot, and a hand tossing in grated parmesan cheese and chopped parsley sitting on top of the soup inside the pot.

Remove the pot from the heat and stir in the grated parmesan cheese and chopped parsley.

Finished Pasta e Fagioli soup with a wooden spoon sticking out of the top right side of the pot.

If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.

Side view of a bowl of pasta e fagioli soup topped with bacon, parsley and parmesan cheese with a black soup spoon and a torn piece of bread on the side.

Serve the soup in bowls topped with more chopped parsley, grated parmesan, fresh-cracked black pepper, reserved bacon pieces, and a side of warm, crusty bread. Buon appetito!

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The post Pasta e Fagioli appeared first on Budget Bytes.

Kapusniak (Ukrainian Sauerkraut Soup)

Kapusniak is a hearty and budget-friendly soup made with sauerkraut, vegetables, and pork. It’s the perfect warm and cozy bowl for winter!

The post Kapusniak (Ukrainian Sauerkraut Soup) appeared first on Budget Bytes.

Kapustnyak, or Kapusniak, is one of the heartiest soups I know! It is sharp, smokey and comforting, a great soup to enjoy at the end of a long day. Ukrainians took advantage of inexpensive, widely available and highly nutritious fresh or fermented cabbage and made a lot of dishes with it.

I grew up eating this soup every few weeks. Grandma made it with sauerkraut stored in barrels for winter and whatever pork meat or soup bones she had on hand. I always enjoyed a bowl of Kapustnyak with a dollop of sour cream and a slice of crusty bread, and I don’t know anyone who didn’t love it. I hope you like it too!

Overhead view of a bowl of kapusniak with sour cream.

What is Kapusniak?

Kapustnyak is a hearty Ukrainian sauerkraut soup with pork and vegetables. It is a very rich, dense, and delicious dish that even picky eaters love.

The main ingredients in kapustnyak are sauerkraut and pork. Then various root vegetables like onion, carrot, potatoes, and garlic are added. In Ukraine, we ate soup every day year-round.  Kapustnyak is more of a winter soup because fresh produce is not available during colder months. Rather everyone had cold storage full of root veggies and pickled goods including sauerkraut. 

Kapustnyak is seasoned very simply. In Central Ukraine, we used “salo”, cured with salt pork fat similar to bacon or lard, to saute the veggies in. It adds an immense amount of flavor along with cooked pork and broth. Then we add garlic, salt, pepper and dill. Also the juices from sauerkraut add a ton of flavor to the broth.

There are a few other versions of Kapustnyak. One of them is thickened with a roux of butter and flour, resulting in a thick broth. Zaporizhzhian kapustnyak contains millet. Another variation is to add white beans.

What kind of meat can be used in Kapusniak?

If pork ribs are not available, you can use any cut of pork, like pork chops, in their place. Kielbasa would also taste good, but that would be more like the Polish version of kapustnyak.

If ribs are too expensive, 6-7 slices of bacon is another great option. It will add a good amount of pork flavor and fat kapustnyak relies on.

You can also use fewer ribs, about 1 lb., to make this recipe more budget-friendly, or even pork soup bones.

Overhead view of a pot of kapusniak.

What Kind of Sauerkraut to Use

Make sure to buy regular sauerkraut, also known as German sauerkraut, in regular grocery stores. Ingredients should be “cabbage and salt”. Do not buy sauerkraut in white wine. There is no need to rinse or drain the sauerkraut. Use all the juices for maximum flavor.

What else can you add to Kapusniak?

Here are some other great ingredients that you can add to kapustnyak to take it to the next level:

  • Allspice: In some regions in Ukraine add 1/2 to 1 teaspoon of allspice.
  • Thicker soup: It is common to see an addition of 2 tablespoons of millet, a bit of mashed potatoes, or all-purpose flour to thicken the soup.
  • Fresh cabbage: Some people like to add 1-2 cups of shredded raw green cabbage to make it taste fresher and resemble borscht. 
  • Fresh parsley: If you don’t have fresh dill, feel free to use fresh parsley. I do not recommend using dried dill weed as its taste is very strong and bitter. In Ukraine, it is used mostly for pickling. Or omit fresh herbs altogether, soup will be delicious anyways!

What to serve with Kapusniak

Serve kapustnyak very warm with a dollop of sour cream and a slice of rye bread or fresh crusty bread like a baguette. This hearty soup is a meal on its own!

A spoon lifting a spoonful of kapusniak from the bowl.
Overhead view of a bowl of kapusniak with sour cream.
Print

Kapusniak

Kapusniak is a hearty and budget-friendly soup made with sauerkraut, vegetables, and pork. It's the perfect warm and cozy bowl for winter!
Course Dinner, Lunch, Soup
Cuisine Ukrainian
Total Cost $11.33 recipe / $1.13 serving
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 10 1.5 cups each
Calories 327kcal
Author Olena Osipov

Ingredients

  • 2 lbs. pork short ribs or pork side ribs $5.98
  • 12 cups water $0.00
  • 3 bay leaves $0.45
  • 2 slices bacon* $0.80
  • 1 large yellow onion, chopped $0.37
  • 2 large carrots, chopped $0.29
  • 4 large potatoes, peeled and cubed (2" cubes) $1.19
  • 4 cups sauerkraut (or one 28oz. jar) $1.74
  • 1 tsp salt (or to taste) $0.05
  • 1/2 tsp freshly ground black pepper $0.03
  • 1 Tbsp fresh dill (optional) $0.27

Instructions

  • In a large pot, add the pork ribs, water, and bay leaves. Bring the water to a boil, then reduce the heat to low, cover and simmer for 45 minutes.
  • Meanwhile, preheat a large skillet over medium heat and saute the bacon for 3 minutes, stirring occasionally. Add the onions and carrots, and saute for another 4 minutes, stirring occasionally. Set the bacon and vegetables aside.
  • Remove the pork ribs from the pot, place them on a plate, and set them aside. Add the sauteed veggies, potatoes, garlic, sauerkraut, salt, and pepper to the pot with the broth. Bring to a boil and then cook on low heat covered for 20 minutes or until potatoes are fork-tender.
  • Meanwhile, cut the cooled meat into small pieces. Add the chopped meat to the soup, stir, discard the bay leaves and adjust the salt to taste.
  • Serve the soup hot with a dollop of sour cream and a slice of rye bread or baguette for dipping.

See how we calculate recipe costs here.

Notes

*If you do not have bacon, you can use 1 Tbsp olive oil to cook the vegetables.
*Store the soup in the refrigerator for up to 5 days. 

Nutrition

Serving: 1.5cups | Calories: 327kcal | Carbohydrates: 31g | Protein: 22g | Fat: 13g | Sodium: 728mg | Fiber: 6g
Side view of a bowl of kapusniak with a spoon.

How to Make Kapusniak – Step by Step Photos

Pork ribs and bay leave in a large pot.

Add 2 lbs. pork ribs to a pot along with three bay leaves and 12 cups of water. Place a lid on top and bring the pot to a boil over high heat. Reduce the heat to low and let simmer for 45 minutes.

Cooked bacon in a skillet.

Meanwhile, chop two slices of bacon and cook in a skillet over medium heat for about 3 minutes to render some of the fat. If you don’t have bacon, you can just use 1 Tbsp olive oil.

Chopped carrots and onions added to the skillet with the bacon.

Add one large onion (diced) and two large carrots (chopped) to the skillet with the bacon and continue to sauté over medium for 4-5 more minutes.

Vegetables added to the soup pot.

Remove the pork ribs from the pot. Add the sautéed bacon and vegetables, 4 large potatoes (cut into 2-inch pieces), 2 cloves of garlic (minced), and 28oz. sauerkraut, 1 tsp salt, and ½ tsp pepper to the pot. Place a lid on the pot and bring it to a boil over high heat, then reduce the heat to low and let simmer for 20 minutes or until the potatoes are fork-tender.

Chopped pork ribs on a wood cutting board.

Meanwhile, cut the cooled pork ribs into small pieces.

Pork ribs being added back to the soup.

Remove the bay leaves, add the chopped pork ribs back to the soup, stir, and adjust the salt to taste, if you wish.

Finished sauerkraut soup with a wooden spoon.

Serve the soup hot with some fresh dill, a dollop of sauerkraut, and some bread for dipping!

Overhead view of a bowl of kapusniak with a spoon.

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The post Kapusniak (Ukrainian Sauerkraut Soup) appeared first on Budget Bytes.