Stuffed Butternut Squash

This easy Stuffed Butternut Squash recipe is filled with Italian sausage, veggies, seasonings, and cheddar cheese. Perfect for the holidays!

The post Stuffed Butternut Squash appeared first on Budget Bytes.

This Stuffed Butternut Squash is one of my go-to recipes when I have a bunch of family in town for the holidays. It’s a great way to sneak in veggies, but it still pleases the meat lovers. It’s versatile, too; it’s so easy to swap the Italian sausage with a vegetarian meat substitute! The stuffing is savory and cheesy, while the squash is perfectly soft and slightly sweet from the maple syrup marinade. It’s such an easy main or side dish, and everyone I make it for always loves it!

Overhead view of stuffed butternut squash on a parchment lined baking tray.

What is Stuffed Butternut Squash?

Butternut squash is one of my favorite seasonal veggies. It’s delicious when roasted, mashed, or turned into butternut squash soup. But have you ever tried stuffing it? I’m telling you, it takes this humble veggie to a whole new level! I brush the squash halves in a maple syrup, olive oil, and garlic marinade before roasting until slightly tender. While that’s happening, I sauté celery, onion, seasonings, and ground mild Italian sausage. After mixing in some spinach and shredded cheese, I pile the filling into the roasted squash halves and bake until bubbly. The result is a perfect combination of savory and sweet—your holiday spread needs this!

Ingredients

Here’s what you’ll need to make this stuffed butternut squash recipe:

  • Butternut Squash: I use two butternut squash (about 2 lbs each) for this recipe. You’ll need to slice them in half and remove the seeds before stuffing. However, unlike other stuffed butternut squash recipes I’ve tried, you don’t need to scoop out ANY flesh. We want to retain all that delicious squash flavor!
  • Yellow Onion & Celery: Adds flavor and texture to the filling.
  • Ground Mild Italian Sausage: Use mild, ground Italian sausage for this recipe for a nice, savory flavor. But if you prefer spicier, go ahead and use hot Italian sausage instead! Vegetarian? I’ve included some of my favorite alternatives below.
  • Olive Oil: For sautéing the onion, celery, and ground sausage.
  • Seasonings: Salt, chili flakes, poultry seasoning (a pre-mixed blend of herbs like thyme, sage, and rosemary), and black pepper amp up the flavor of the filling.
  • Shredded Cheddar Cheese: I recommend shredding your own cheddar, if possible, as it melts more smoothly than pre-shredded cheese (which is usually coated in starch to prevent clumping).
  • Spinach: I’m all about sneaking in extra veggies wherever I can! The spinach adds some extra nutrients and a pop of green color to this dish.
  • Maple Marinade: Mix maple syrup, olive oil, minced garlic, salt, and pepper together and brush it over the squash before roasting. It tastes so much better than simply drizzling oil over the squash and adds a hint of sweetness!

Make It Vegetarian

If you don’t eat meat, you can swap out the ground sausage in this recipe for your favorite vegetarian alternative. Veggie ‘meat’ crumbles are an easy option (substitute the ground sausage with this on a 1:1 basis), or you could use cooked wild rice and chopped walnuts like in our stuffed acorn squash recipe!

Recipe Tips & Suggestions!

  • I recommend slicing off the top of the squash to create a flat surface before cutting it in half, as advised in our how to cut butternut squash guide. It makes it much easier to cut through the squash!
  • Be careful not to over OR under bake your butternut squash during the parbaking step. You want it to be slightly tender but not too soft or too hard.
  • Don’t be afraid to overstuff your butternut squash! It’s meant to be a hearty, filling meal or side dish. I love how the filling mounds on top, and the cheese gets golden and crispy.
  • Want to use a different type of squash? You can easily swap out butternut squash for other varieties like acorn, delicata, or spaghetti squash. I think the filling in this recipe would also work great in our stuffed zucchini boats! Just keep in mind the cooking time may need to be altered if using smaller or larger squash.

How to Serve

This recipe is more than enough to serve 8 people. Each squash half provides 2 servings, but you can absolutely serve the halves whole for a more generous portion for 4 people. And while the skin is edible, I prefer to scoop out the filling and leave the skin behind.

I’ll be serving it for my family with my shaved sprouts salad and a crusty roll for a delicious, veggie-packed meal this fall. However, I think you should make it for Thanksgiving this year and watch it steal the show! Load up your plate with turkey breast, roasted vegetables, mashed potatoes, and this stuffed butternut squash for the ultimate holiday feast!

Storage Instructions

Let your stuffed butternut squash cool before wrapping it in plastic wrap (or storing it in an airtight container). It should last up to 3-4 days in the refrigerator or 2-3 months in the freezer. Let it thaw completely overnight before reheating in the oven at 350F for about 30 minutes. Make sure the filling reaches an internal temperature of 165F before serving. Cover with foil if needed to prevent the top from browning too much, and keep in mind the texture may be slightly softer after freezing.

Overhead view of stuffed butternut squash on a plate.
Overhead view of stuffed butternut squash on a baking tray.
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Stuffed Butternut Squash Recipe

This easy Stuffed Butternut Squash recipe is filled with Italian sausage, veggies, seasonings, and cheddar cheese. Perfect for the holidays!
Course Main Course
Cuisine American
Total Cost ($13.05 recipe / $1.63 serving)
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 servings (¼ squash and ½ scoop of filling per person)
Calories 394kcal

Ingredients

Stuffed Squash Ingredients

  • 2 butternut squash (about 2 lbs each) $5.12
  • 1 Tbsp olive oil $0.19
  • 1 small yellow onion, diced (about 1 cup) $0.70
  • 4 stalks celery, diced (about 1 cup) $0.32
  • ½ tsp salt $0.01
  • ¼ tsp chili flakes $0.06
  • ½ tsp poultry seasoning $0.11
  • tsp freshly cracked black pepper $0.01
  • 1 lb ground mild Italian sausage $3.75
  • 3 cups spinach $0.99
  • 1 cup shredded cheddar, divided $0.98

Marinade Ingredients

  • 2 Tbsp maple syrup $0.48
  • 1 Tbsp olive oil $0.19
  • 4 cloves garlic, minced $0.12
  • ¼ tsp salt $0.01
  • tsp freshly cracked black pepper $0.01

Instructions

  • Preheat oven to 400F. Cut butternut squash in half length-wise, leaving the skin on. You can cup off the stem to make it easier to cut in half. Seed squash and puncture sides with a fork.
  • Whisk together maple syrup, olive oil, minced garlic, salt, and pepper.
  • Brush the flesh of the squash with the maple marinade mixture.
  • On a lined baking sheet, pre-bake the squash (before stuffing) for 35 minutes, until the flesh is soft and easily pierced with a fork but not falling apart or mushy. If the neck of the squash is still a bit raw, cook an additional 5 min.
  • While the squash is pre-baking, prepare your filling: Combine olive oil, diced onion, diced celery, salt, chili flakes, poultry seasoning, and black pepper in a large sauté pan over medium-high heat. Cook until glossy and softened, about 8 minutes.
  • Then, add the ground sausage to the pan and break it up with a spatula. Cook the sausage until completely browned.
  • Stir in fresh spinach.
  • Cook until spinach is wilted, a few minutes, and then add ½ cup of shredded cheddar cheese, stirring to combine.
  • Stuff each cavity of butternut squash with ¼ of the filling. Top with the remaining ½ cup shredded cheese. These should be overly full!
  • Once stuffed, bake for an additional 15-20 min until cheese on top is slightly browned and melted.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 394kcal | Carbohydrates: 28g | Protein: 14g | Fat: 26g | Sodium: 759mg | Fiber: 5g
Overhead view of stuffed butternut squash on a baking tray.

how to make Stuffed Butternut Squash – step by step photos

2 butternut squash sliced in half on a wooden chopping board, one with seeds removed.

Preheat oven to 400F. Cut 2 butternut squash in half length-wise, leaving the skin on. You can cup off the stem to make it easier to cut in half.

A fork poking hole in the skin of 4 halved butternut squash on a wooden chopping board.

Seed squash and puncture sides with a fork.

Oil, maple syrup, garlic and seasonings in a bowl.

Whisk together 2 Tbsp maple syrup, 1 Tbsp olive oil, 4 cloves minced garlic, ¼ tsp salt, and ⅛ tsp pepper.

2 halved butternut squash on a wooden chopping board being brushed with maple marinade.

Brush the flesh of the squash with the maple marinade mixture.

4 par baked butternut squash halves on a baking tray.

On a lined baking sheet, pre-bake the squash (before stuffing) for 35 minutes, until the flesh is soft and easily pierced with a fork but not falling apart or mushy. If the neck of the squash is still a bit raw, cook an additional 5 min.

Diced onion and celery in a pan with seasonings.

While the squash is pre-baking, prepare your filling: Combine 1 Tbsp olive oil, 1 diced onion, 4 stalks diced celery, ½ tsp salt, ¼ tsp chili flakes, ½ tsp poultry seasoning, and ⅛ tsp black pepper in a large sauté pan over medium-high heat. Cook until glossy and softened, about 8 minutes.

Ground sausage added to softened vegetables in a pan, being broken up by a spatula.

Then, add 1 lb ground sausage to the pan and break it up with a spatula.

Browned ground sausage and vegetables in a pan.

Cook the sausage until completely browned.

Spinach added to ground sausage mixture in a pan.

Stir in 3 cups fresh spinach.

Shredded cheddar added to stuffing mixture for stuffed butternut squash in a pan.

Cook until spinach is wilted, a few minutes, and then add ½ cup of shredded cheddar cheese, stirring to combine.

A hand sprinkling stuffed butternut squash with shredded cheese.

Stuff each cavity of butternut squash with ¼ of the filling. Top with the remaining ½ cup shredded cheese. These should be overly full!

Stuffed butternut squash on a baking sheet.

Once stuffed, bake for an additional 15-20 min until cheese on top is slightly browned and melted.

Side view of stuffed butternut squash on a plate.

I think you should make this sausage stuffed butternut squash recipe for your next family gathering—it’s sure to be a hit!

The post Stuffed Butternut Squash appeared first on Budget Bytes.

Shakshuka

This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!

The post Shakshuka appeared first on Budget Bytes.

Maybe it’s an unpopular opinion, but I prefer a savory breakfast to a sweet breakfast 10/10. I’m even happier when my breakfast has a spicy kick to it, and this simple Shakshuka recipe delivers! Loaded with fragrant spices, this hearty and filling homemade Shakshuka pleases all the senses with great textures, deep flavors, and a beautiful red color that comes out of the oven sizzling hot. You won’t be disappointed. Not to mention, the leftovers are even better, making this vegetarian budget-friendly staple a regular in my breakfast recipe rotation.

Overhead view of shakshuka in a cast iron skillet.

What is Shakshuka?

Shakshuka, also known as shakshouka and chakchouka, is believed to have originated in Tunisia and is a staple dish in many North African and Middle Eastern countries. In some Arabic dialects, “shakshuka” translates to “all mixed up’ or “mixture,” which perfectly describes this flavorful recipe. Eggs are gently poached in a spicy red pepper and tomato sauce, which is seasoned with fragrant spices like cardamom, cumin, paprika, and chili powder. It’s a one-pan meal often served for breakfast, but I’d never say no to having it for dinner!

Ingredients

Here’s what you’ll need to make this easy shakshuka recipe:

  • Olive Oil: Softens the veggies and adds some healthy fats.
  • Vegetables: Yellow onion, red bell pepper, and celery add texture and bulk out the sauce.
  • Seasonings: Salt, black pepper, smoked paprika, cumin, and cayenne pepper are traditional seasonings in many egg shakshuka recipes. I also add oregano, cinnamon, and cardamom for even more depth of flavor. (If cardamom isn’t a spice you often gravitate towards, I recommend giving it a try! It adds so much warmth and complexity to dishes, like in this recipe or these chai spiced scones.)
  • Jalapeño: I said I love a spicy kick! If you’re not into spicy, you can skip the cayenne and add only 1 jalapeño, or skip the jalapeño altogether and add a green bell pepper.
  • Garlic: A staple in many savory recipes.
  • Canned Fire Roasted Diced Tomatoes: Adds a smoky note to the sauce. Plain diced tomatoes will also work.
  • Tomato Paste: Creates an even richer tomato flavor.
  • Lemon: I use the zest from a lemon and one tablespoon of lemon juice to brighten up the flavors.
  • Sugar: A small amount of sugar helps balance out the acidity of the tomatoes.
  • Water: Depending on how thick you like your sauce, you can add a little water to thin it out.
  • Eggs: Use as many or as few eggs as you like, depending on how many servings you want. You don’t even need to use eggs if you want to make a vegan version or you don’t like eggs! The tomato sauce is flavorful enough on its own, and you can skip the oven step altogether if you don’t use eggs.
  • Fresh Parsley: For garnishing.

What Else Can I Add?

This is a great ‘clear your fridge out’ recipe because it’s so forgiving and tastes great no matter what you throw in. Here are some fun variations you can try:

  • Add in extra veggies like zucchini, mushrooms, or spinach.
  • Pour in some canned chickpeas or beans to make a smoky white bean shakshuka.
  • If you eat meat, cook up ground beef or sausage before adding the other ingredients.
  • Switch out the fresh jalapeño for canned green chilies and use cilantro instead of parsley for a southwestern twist (like in this salsa poached eggs recipe!)
  • Olives, capers, or artichoke hearts would also be delicious additions to the sauce.
  • Top with crumbled feta or dollops of labneh (cheese made from strained yogurt) for a creamy, tangy contrast.

Eggs in Purgatory vs Shakshuka

Shakshuka is often compared to other baked egg recipes, such as Italian eggs in purgatory. While they’re prepared in a similar way (eggs cooked in tomato sauce), eggs in purgatory have a more Italian influence, with ingredients like basil and Parmesan. This differs from shakshuka, which has North African and Middle Eastern flavors, utilizing spices like cumin and cardamom. Also, eggs in purgatory recipes don’t usually include red bell pepper—a staple in shakshuka. Both are delicious in their own right but originate from different regions and have distinct flavor profiles!

Serving Suggestions

My family loves this recipe served with sliced avocado and fresh pita bread. A side of white bean hummus or falafel would be delicious, too! But whatever you do, you MUST serve this with some sort of bread to soak up all of that delicious sauce—a slice of no-knead bread, homemade garlic bread, or even focaccia rolls—anything you like! A side salad like our Mediterranean tuna salad, falafel salad, or even this street corn salad would be perfect for lunch or dinner.

How to Store

This recipe tastes just as good when served as leftovers! Let your baked shakshuka cool completely before storing in an airtight container in the fridge for 1-2 days (with eggs) or 3-4 days (without eggs). For freezing, remove the eggs and store in a freezer-safe container for up to 6 months. Let it thaw before reheating on the stove top. You can always add fresh eggs when reheating for a hot breakfast or dinner option!

Overhead view of shakshuka on a plate with avocado and pitta bread.
Overhead view of shakshuka in a cast iron skillet.
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Shakshuka Recipe

This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!
Course Breakfast, Dinner
Cuisine Tunisian
Total Cost ($10.15 recipe / $2.53 serving)
Prep Time 5 minutes
Cook Time 34 minutes
Total Time 39 minutes
Servings 4 servings (1.5 cups per serving)
Calories 210kcal

Ingredients

  • 3 Tbsp olive oil $0.57
  • 1 large yellow onion, diced $0.94
  • 1 red bell pepper, diced $1.48
  • 2 jalapeño, seeded and diced $0.80
  • 5 ribs celery, diced $0.75
  • 2 tsp salt $0.02
  • 2 Tbsp smoked paprika $0.98
  • 1 ½ tsp cardamom $1.02
  • ¼ tsp cinnamon $0.02
  • ¼ tsp cayenne pepper $0.06
  • 1 tsp oregano $0.21
  • 1 tsp cumin $0.08
  • ½ tsp freshly cracked black pepper $0.04
  • 4 cloves garlic, minced $0.12
  • 1 14.5 oz can fire roasted diced tomatoes, with juices* $1.23
  • 2 Tbsp tomato paste $0.14
  • 1 lemon, zested + 1 Tbsp juice $0.68
  • 2 tsp sugar $0.01
  • 1 cup water, as needed $0.00
  • 3 eggs (optional)** (see note) $0.90
  • 2 Tbsp fresh parsley for garnish $0.10

Instructions

  • Preheat oven to 350 degrees. Drizzle olive oil in a large, oven-safe skillet or oven-safe sauté pan and add diced yellow onion, diced red bell pepper, seeded and diced jalapeño, and diced celery. Add salt, smoked paprika, cardamom, cinnamon, cayenne pepper, oregano, cumin and black pepper.
  • Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.
  • Add minced garlic, fire roasted diced tomatoes with juices, tomato paste, lemon zest and juice, and sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.
  • Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.**
  • Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque.*** Top with black pepper and fresh parsley.
  • Serve with toasted pita and fresh avocado (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*If you can’t find fire roasted diced tomatoes in a can, plain diced tomatoes work just fine.
**This recipe makes at least 4 hearty servings. We used 3 eggs in the studio because one of our taste testers does not eat eggs. You can stretch this recipe further than 4 servings if everyone is having it with eggs and you serve this with toasted or grilled pita!
***If you’re planning to enjoy this without eggs, you can skip the oven step.

Nutrition

Serving: 1.5cups | Calories: 210kcal | Carbohydrates: 16g | Protein: 7g | Fat: 15g | Sodium: 1330mg | Fiber: 5g
Side view of shakshuka on a plate with avocado and pita bread.

how to make Shakshuka – step by step photos

Mirepoix and seasonings added to a skillet to make shakshuka.

Preheat oven to 350 degrees. Drizzle 3 Tbsp olive oil in a large, oven-safe skillet or oven-safe sauté pan and add 1 diced yellow onion, 1 diced red bell pepper, 2 seeded and diced jalapeño, and 5 diced ribs celery. Add 2 tsp salt, 2 Tbsp smoked paprika, 1 ½ tsp cardamom, ¼ tsp cinnamon, ¼ tsp cayenne pepper, 1 tsp oregano, 1 tsp cumin and ½ tsp black pepper.

Mirepoix vegetables cooked down in a skillet for shakshuka.

Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.

Diced tomatoes, garlic, and lemon juice added to softened vegetable in a skillet for shakshuka.

Add 4 cloves minced garlic, a 14.5 oz can of fire roasted diced tomatoes with juices, 2 Tbsp tomato paste, lemon zest from 1 lemon, 1 Tbsp lemon juice, and 2 tsp sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add 1 cup water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.

A hand adding an egg to shakshuka in a skillet.

Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.

Finished shakshuka in a skillet, sprinkled with fresh parsley.

Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque. Top with black pepper and 2 Tbsp fresh parsley. Serve with toasted pita and fresh avocado (optional). Enjoy!

Side view of shakshuka on a plate with avocado and pita bread, with the yolk broken.

If you’re serving this recipe for shakshuka with eggs, break the yolk and let it ooze into the tomato sauce for maximum flavor explosion!

The post Shakshuka appeared first on Budget Bytes.

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!

Side view of stuffed mushrooms on a wooden chopping board.

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.

Overhead view of stuffed mushrooms on a wooden chopping board.
Side view of stuffed mushrooms on a wooden chopping board.
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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.
Course Appetizer, Side Dish
Cuisine American
Total Cost ($11.58 recipe / $1.93 serving)
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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
  • 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
A hand taking a stuffed mushroom from a wooden chopping board.

how to make Stuffed Mushrooms – step by step photos

Diced onion and a sprig of rosemary sauteing in a skillet.

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.

Minced garlic added to diced onion and rosemary in a skillet.

Add 3 minced garlic cloves and cook until fragrant, about 2 minutes.

Cooked onions, with chopped walnuts, cream cheese, and parsley in a food processor.

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.

Stuffed mushroom filling with parmesan, sun dried tomatoes and breadcrumbs in a mixing bowl.

Fold in ½ cup breadcrumbs, ⅓ cup shredded Parmesan, and 3 Tbsp minced sun dried tomatoes.

Mushroom caps on a baking sheet with a spoon scooping out the insides for stuffing.

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.

Stuffed mushrooms on a baking sheet with a spoon drizzling oil over.

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.*

Freshly baked stuffed mushrooms on a 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.

Side view of stuffed mushrooms on a wooden chopping board.

I love serving these easy stuffed mushrooms at parties and gatherings. They’re quick to prepare, budget-friendly, and always disappear quickly!

The post Stuffed Mushrooms appeared first on Budget Bytes.

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!

Overhead view of shrimp and white bean stew in a bowl

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:

  1. 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.
  2. 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!

A ladle scooping some shrimp and white bean stew from a skillet
Shrimp and white bean stew in a bowl garnished with fresh herbs
Print

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!
Course Dinner
Cuisine American
Total Cost ($11.22 recipe / $2.24 serving)
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 servings (1.5 cups per serving)
Calories 319kcal

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
Side view of shrimp and white bean stew in a bowl

how to make Shrimp and White Bean Stew – step by step photos

A bag of frozen shrimp

If your shrimp is frozen, thaw before beginning. I chose 1 lb of frozen, peeled, tail off shrimp.

sliced onion, parsnip, and celery in a skillet

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.

Butter and garlic added to a skillet with celery, onion, and parsnip

Add 3 Tbsp salted butter and 2 cloves minced garlic.

Raw shrimp added to a skillet with white mirepoix for shrimp and white beans

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.

A skillet with chicken broth and white beans, next to a bowl of cooked shrimp

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.

shrimp and white bean stew in a skillet with lemon zest added

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.

Shrimp and white bean stew in a bowl garnished with fresh herbs

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.

The post Shrimp and White Bean Stew appeared first on Budget Bytes.

Muffaletta Roll Ups

These Muffaletta Roll Ups are the best way to enjoy your favorite sandwich outside of NOLA! They’re the perfect meal-prep recipe on a budget.

The post Muffaletta Roll Ups appeared first on Budget Bytes.

Any time I can meal-prep lunches for the week, I’m all in! These Muffaletta Roll Ups are a fun twist on the classic New Orleans sandwich. They’re filled with all the traditional flavors of a muffaletta thanks to the layers of Italian salami, ham, cheeses (provolone AND mozzarella!), and a tangy homemade olive salad. But instead of using a loaf of bread, I wrap everything up in pizza dough and bake it until golden brown and crispy! These roll ups are perfect for lunchboxes, picnics, or your next game day spread.

A slice of muffaletta roll up on a plate

While teaching at the Canadian Food & Wine Institute at Niagara College, I volunteered to help with one of their Project Brew events, where the brewery students share their final projects (mmm, craft beer!) with the student body and the public. The class chooses a theme, and the culinary students help cater the event. I was thrilled to learn they had chosen “Brew Orleans” (ha, ha), so I had to bring my A-game regarding New Orleans-themed food.

My students and I chose to make muffaletta roll ups and vegan red beans and rice. The roll ups we made were completely vegan, but for Budget Bytes, I’ll walk you through something a bit more classic for the omnivores out there. However, it’s worth noting you can make this recipe entirely vegan—just find the plant-based meat and cheese substitutes you love the most and skip the egg wash! At home, I usually make one with classic cheese and deli meats for my husband, and then I make a plant-based version for myself. We eat them all week for lunch!

What is a Muffaletta Roll Up?

Muffaletta (or muffuletta) is a wide, round Sicilian bread topped with sesame seeds and a soft texture similar to focaccia or ciabatta. Muffaletta is also a well-loved and popular sandwich made famous in New Orleans. It’s believed the first muffaletta sandwich was created by Sicilian immigrant Salvatore Lupo, owner of Central Grocery in New Orleans, in 1906. The sandwich is traditionally made with Italian cold cuts, cheese, and a special olive salad that gives it its signature flavor.

The bread is almost as important (if not more so, depending on who you speak to!) than the filling. However, finding authentic muffaletta bread outside of NOLA is tricky. So, for this recipe, I wrap the sandwich filling in pre-made pizza dough and bake it for a delicious take on the classic. It’s like a cross between a stromboli, a sandwich, and muffaletta pinwheels!

Ingredients for Muffaletta Roll Ups

Here’s what you’ll need to make these muffaletta roll ups:

  • Green Olives: Olives are the base ingredient for the muffaletta salad, which is truly the star of this recipe! The salad is similar to an olive tapenade. I like green olives for their mild flavor, but you can use any type you prefer. (I found jalapeño stuffed olives, so I opted for those!)
  • Italian Giardiniera Mix: This mixture of pickled vegetables adds a refreshing crunch and tang to the olive salad. You can find giardiniera mix in the pickle aisle at your local grocery store.
  • Dried Italian Herbs: Infuses the salad with classic Italian flavors.
  • Garlic: Adds a delicious kick of flavor that only gets better as it marinates with the other ingredients.
  • Italian Salami & Thin Cut Ham: These are two of the classic deli meats you’ll find included in a traditional muffaletta sandwich. You can also add other meats or use your favorite veggie/vegan alternative.
  • Provolone & Mozzarella Cheese: A must-have for any muffaletta recipe! These cheeses melt beautifully and help the roll ups hold together.
  • Flour: To roll out the pizza dough, if needed.
  • Pre-Made Pizza Dough: If you can’t find pre-made balls of pizza dough at your grocery store, check the freezer section and ask the bakery staff, too! I have successfully made calzones and pizza with the Pillsbury Dough Pizza Crust in a can, but I haven’t tried it with these muffaletta roll ups yet. You may need to rely on the optional extra flour to roll it out if you try the Pillsbury kind, as I found it to be sticky to work with.
  • Egg: Gives the roll a beautiful, golden brown finish.
  • Sesame Seeds: Traditional muffalettas are made with bread that’s topped with sesame seeds. Sprinkling some on your roll ups helps to replicate that classic look and taste.

Tips and Suggestions

  1. Use thin-cut meats and cheeses as they roll up better and won’t make your roll ups too bulky.
  2. Muffaletta salad always tastes better when it has had time to marinate! Make the olive salad the day before and let it sit in the fridge overnight for maximum flavor.
  3. Use pitted or stuffed green olives (I used jalapeno-stuffed olives for an extra kick) so you don’t have to worry about removing the pit before chopping.
  4. Muffalettas are usually left to ‘rest’ before eating so the olive salad juices can soak into the bread. That won’t work for these roll ups, as the added moisture will create lots of steam and make them soggy. I recommend straining the olive salad well before adding it to the pizza dough!

Storage Instructions

Store your roll ups in the fridge for up to 5 days. They’re delicious, hot or cold, as leftovers! You can also try freezing them for up to 3 months by wrapping them in foil or plastic wrap and placing them in an airtight container. Let them thaw in the fridge overnight before enjoying. Just note that the salad and meat may become watery after thawing.

Do you love this New Orleans-inspired recipe?

Our founder, Beth, lived in NOLA for a while. She has some awesome recipes for classics like slow cooker jambalaya and Louisiana-style Red Beans and Rice here on the blog. Check them out! I think you’ll love my Shrimp Po’Boys recipe, too! (Spoiler alert: YUM!)

Hands holding a slice of muffaletta roll up
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Muffaletta Roll Ups

These Muffaletta Roll Ups are the best way to enjoy your favorite sandwich outside of NOLA! They're the perfect meal-prep recipe on a budget.
Course Lunch
Cuisine American
Total Cost ($14.14 recipe / $2.02 serving)
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 7 servings (one 2 inch thick slice per serving)
Calories 593kcal

Ingredients

Muffaletta Salad Ingredients

  • ½ cup green olives* $1.73
  • ½ cup Italian giardiniera mix $0.71
  • 1 tsp dried Italian herbs $0.19
  • 1 clove garlic, minced $0.05

Roll Up Ingredients

  • 1 ball pizza dough $3.49
  • 1 Tbsp flour, if needed for rolling out pizza dough $0.02
  • 11 slices Provolone cheese $1.98
  • 8 slices mozzarella cheese $1.44
  • 10 slices of thin cut ham $1.98
  • 15 slices of thin cut Italian salami $2.19
  • 1 egg, beaten $0.22
  • 1 tsp sesame seeds for garnish $0.14

Instructions

Muffaletta Salad Directions

  • Add all the salad ingredients to your food processor and pulse until chunky and small.

Roll Up Directions

  • Preheat oven to 400 degrees. Roll out pre-made pizza dough onto a large piece of parchment paper, about 10×14” in size, nice and thin. Use a little flour if necessary to help you roll your dough flat if you find it’s a little sticky.
  • Top the dough with one layer of cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.
  • Then, on top of your cheese layer, spread out Italian salami
  • On top of salami, layer the thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.
  • Add your last layer of cheese.
  • Carefully roll up your dough, starting from one short end of the rolled out dough.
  • Seal the dough gently with your finger tips to create a solid loaf.
  • Brush egg wash over the entire loaf.
  • Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!) Sprinkle with sesame seeds.
  • Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffuletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days.

See how we calculate recipe costs here.

Notes

* I opted for jalapeno stuffed green olives I found at Walmart to give my muffaletta a little extra heat.

Nutrition

Serving: 1serving | Calories: 593kcal | Carbohydrates: 42g | Protein: 35g | Fat: 37g | Sodium: 2297mg | Fiber: 1g
Muffaletta roll ups on a wooden chopping board

how to make A Muffaletta Roll Up – step by step photos

Muffaletta salad ingredients in a food processor

Add ½ cup green olives, ½ cup Italian giardiniera mix, 1 tsp dried Italian herbs, and 1 minced garlic clove to your food processor.

Pulsed muffaletta salad ingredients in a food processor

Pulse until chunky and small.

Rolled out pizza dough

Preheat oven to 400 degrees. Roll out 1 ball of pre-made pizza dough onto a large piece of parchment paper, about 10×14” in size, nice and thin. Use 1 Tbsp flour if necessary to help you roll your dough flat if you find it’s a little sticky.

Pizza dough topped with cheese slices

Top the dough with 11 Provolone cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.

Pizza dough topped with salami slices

Then, on top of your cheese layer, spread out 15 slices of Italian salami.

Fillings for muffaletta roll up on pizza dough

On top of salami, layer 10 slices thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.

Adding last cheese layer to a muffaletta roll up

Add 8 slices of mozzarella cheese on top.

Hands rolling the pizza dough over the fillings for muffaletta roll ups

Carefully roll up your dough, starting from one short end of the rolled out dough. Seal the dough gently with your finger tips to create a solid loaf.

A brush added an egg wash to an unbaked muffaletta roll up

Brush 1 beaten egg over the entire loaf.

Unbaked muffaletta roll up

Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!)

Unbaked muffaletta roll up topped with sesame seeds

Sprinkle with 1 tsp sesame seeds.

Freshly baked muffaletta roll up on a parchment lined baking sheet

Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffaletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days. 

Overhead view of a muffaletta roll up on a plate

You’re going to love how quick, easy, and delicious this muffaletta roll up recipe is!

The post Muffaletta Roll Ups appeared first on Budget Bytes.

Cauliflower Tacos with Romesco Sauce

Our vegan Cauliflower Tacos with Romesco Sauce are perfectly tender-yet-crisp with an easy, tangy sauce. Simple, fresh, and budget-friendly!

The post Cauliflower Tacos with Romesco Sauce appeared first on Budget Bytes.

Between working full-time, mom life, and taking care of our farm, I am busy 110% of the time. When my family’s looking for a surefire way to get me to hit the pause button, tacos are always the answer! And these vegan Cauliflower Tacos with Romesco Sauce are a go-to slam dunk for us! The roasted cauliflower is perfectly tender-yet-crisp, and the homemade romesco sauce is tangy and incredibly easy to make. Seriously, this is a flavor combination worth trying—trust me!

Cauliflower tacos with romesco sauce in a parchment lined baking dish

What is Romesco Sauce?

Romesco is a seriously delicious sauce from the Catalonia region of Spain. It’s traditionally made with red peppers, tomatoes, garlic, and almonds and was originally created by fishermen to pair with their catch of the day. I take this already flavorful sauce one step further by adding smoked paprika, lemon juice, and cayenne pepper, which adds a bright, smoky tang. My easy romesco sauce recipe also uses canned tomato sauce, so we only need to roast some bell peppers and whip everything up in a food processor! I keep the texture chunky because I love the crunch the almonds add to these roasted cauliflower tacos.

Ingredients for Cauliflower Tacos

Here’s what you’ll need to make this cauliflower tacos recipe:

  • Cauliflower: Choose the largest cauliflower you can find at the grocery store. More cauliflower florets = more tacos! Avoid cauliflower with soft or brown spots, as that’s a sure sign of being past its prime.
  • Flour Tortillas: I use the smaller street-style tortillas, but feel free to use any tortillas you prefer.
  • Red Bell Pepper: Roasted to perfection and adds a delicious sweetness to the romesco sauce.
  • Olive Oil: Helps the bell peppers and cauliflower florets to crisp up when roasted. I also add some to the sauce to add flavor and emulsify it.
  • Parsley: Italian flat-leaf parsley adds a fresh and herbaceous flavor to the tacos. Mince some for the sauce, then sprinkle whole parsley on top as a garnish.
  • Lemon: Adds brightness and acidity to the sauce. Save some lemon wedges to serve on the side.
  • Seasonings: Smoked paprika, garlic powder, salt, black pepper, and cayenne pepper add the best flavor to the cauliflower florets and sauce. They’re also pantry staples that you probably already have on hand!
  • Garlic Cloves: Fresh garlic cloves are a must for the romesco.
  • Slivered Raw Almonds: This is a classic addition to the sauce and adds a delicious nutty flavor. Slivered almonds have been blanched to remove the tannic skins and have a light crunch. You’ll probably find these in the baking aisle at your grocery store. Regular unsalted almonds will also work. If you don’t like almonds or have a nut allergy, you can use sunflower seeds—check my note in the recipe card below!
  • Tomato Sauce: Canned tomato sauce is an easy shortcut for adding extra tomato-y flavor. I use an 8-ounce can of plain tomato sauce, but you can also use homemade.
  • White Vinegar: Adds a slight tanginess (and is budget-friendly!). You can also use red wine vinegar or apple cider vinegar. Vinegar is one of my favorite secret ingredients to make flavors really pop in almost any recipe!

What Else Can I Add?

I can happily eat these tacos all day long as they are, but I’d never say no to extra toppings or fillings! Here are some ideas to get you started:

  • Avocado slices, pickled red onions, or chopped kalamata olives for additional toppings
  • Shredded cheese (cheddar, Monterey Jack, Mexican blend, or a vegan alternative) for a melty finish
  • Bulk each cauliflower taco up with black beans, white beans, pinto beans, tofu, or your favorite protein
  • Grilled corn kernels for added smokiness
  • Or omit the tortilla and serve everything in a lettuce wrap or a roasted cauliflower taco bowl!

Tips and Suggestions

  1. Crush the garlic cloves before adding them to the food processor. Doing this makes the garlic flavor even stronger! To crush garlic, place the peeled clove on a cutting board and lightly press down on it with the flat side of your knife (be careful!). You can also use the bottom of a heavy glass or jar.
  2. You can toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes if desired. I don’t normally do this, but it would add a nice toasty flavor.
  3. I like my almonds to remain fairly whole in the romesco, so I only pulse the mixture a few times in the food processor. You just want to chop them up a bit and mix everything together, but you can blend it longer if you want smoother consistency—romesco is very versatile!
  4. Try to keep the cauliflower florets somewhat similar in size. This will help them cook evenly in the oven. Slice larger florets in half/quarters and keep an eye on any smaller ones so they don’t burn. (Although some of the extra crispy ones are addictively delish!)

How to Store Leftovers

Each component in this recipe stores well, so get your meal prep on and make a double batch! Lunch for days with minimal effort? Yes, please! Keep the roasted cauliflower in an airtight container in the fridge for up to 4 days, and store the romesco in an air-tight container for up to a week. You can microwave both to reheat, but for the crispest cauliflower, reheat it in the oven or an air fryer at 350°F for a few minutes. Romesco sauce is also delicious when served chilled.

Side view of cauliflower tacos with romesco sauce
Overhead view of cauliflower tacos with romesco sauce in a parchment lined baking dish
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Cauliflower Tacos Recipe (with Romesco Sauce)

My vegan Cauliflower Tacos with Romesco Sauce are perfectly tender-yet-crisp with an easy, tangy sauce. Simple, fresh, and budget-friendly!
Course Dinner
Cuisine Mexican, Spanish
Total Cost ($10.84 recipe / $2.71 serving)
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings (depending on the size of your cauliflower) 3 street tacos each
Calories 438kcal

Ingredients

  • 1 large cauliflower, separated into bite-size florets $2.86
  • 1 package flour tortillas (I like the street taco size, the small ones!)  $1.68
  • 2 red bell peppers $2.96
  • 2 Tbsp olive oil, divided $0.19
  • 1 ¼ tsp smoked paprika, divided $0.04
  • ¼ tsp garlic powder $0.01
  • ¼ tsp salt $0.01
  • 2 large garlic cloves, crushed $0.09
  • ½ cup slivered raw almonds* $1.53
  • 1 8oz can tomato sauce $0.48
  • 2 Tbsp white vinegar $0.04
  • ½ Tbsp lemon juice, about ½ of 1 lemon** $0.64
  • ½ tsp cayenne pepper $0.13
  • 2 Tbsp Italian flat parsley, minced $0.09
  • 1 Tbsp fresh parsley, for garnish $0.09

Instructions

  • Quarter and seed bell peppers.
  • In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, garlic powder and salt.
  • Add quartered and seeded red bell peppers to bowl and toss.
  • Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.
  • Then, to the same mixing bowl, add cauliflower florets and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet and bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.
  • When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, garlic cloves, tomato sauce, white vinegar, lemon juice, 1 tsp smoked paprika, cayenne pepper, salt and black pepper in food processor. Pulse until well-combined but still chunky.
  • Add minced parsley and slivered almonds to the food processor and pulse a few times.
  • Warm flour tortillas in a dry pan until lightly toasted.
  • Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!

See how we calculate recipe costs here.

Notes

*Slivered almonds are typically located in the baking aisle. Regular unsalted almonds will work in a pinch. If you have a nut allergy, you can use sunflower seeds, but I would use slightly less so the flavor doesn’t overpower the rest of the sauce.
**Reserve the other half of your lemon and cut it into small wedges to serve with your tacos! I included the full price of the lemon for this purpose.

Nutrition

Serving: 1serving (about 3 tacos each) | Calories: 438kcal | Carbohydrates: 57g | Protein: 13g | Fat: 20g | Sodium: 1108mg | Fiber: 9g
A hand taking a taco from a baking dish full of cauliflower tacos with romesco sauce

how to make Cauliflower Tacos with Romesco Sauce – step by step photos

Quartered and seeded red bell peppers next to a bowl of seasoning

Quarter and seed 2 red bell peppers. In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, ¼ tsp garlic powder, and ¼ tsp salt.

Quartered bell peppers being tossed in a seasoning mix for cauliflower tacos with romesco sauce

Add quartered and seeded red bell peppers to bowl and toss.

Roasted red bell pepper quarters for cauliflower tacos with romesco sauce

Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.

Cauliflower floret being toss in a seasoning mix

Then, to the same mixing bowl, add the florets from 1 large head of cauliflower and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet.

Roasted cauliflower florets on a baking sheet

Bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.

Ingredients for romesco sauce in a food processor

When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, 2 crushed garlic cloves, 1 8oz can of tomato sauce, 2 Tbsp white vinegar, ½ Tbsp lemon juice, 1 tsp smoked paprika, ½ teaspoon cayenne pepper, ¼ tsp salt and black pepper in food processor. Pulse until well-combined but still chunky.

Romesco sauce in a food processor

Add 2 Tbsp minced Italian flat parsley and ½ cup slivered almonds to the food processor and pulse a few times.

Tortillas warming in a skillet

Warm 1 package of flour tortillas in a dry pan until lightly toasted.

Cauliflower tacos with romesco sauce on a parchment lined baking sheet

Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with 1 Tbsp extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!

Overhead view of cauliflower tacos with romesco sauce in a parchment lined baking dish

Bring all the street food vibes to your kitchen with these easy vegan cauliflower tacos and romesco sauce. But be warned—you’ll be making this sauce for everything!

The post Cauliflower Tacos with Romesco Sauce appeared first on Budget Bytes.

Shrimp Po’ Boys

This Shrimp Po’ Boys recipe is creamy and tangy with crispy fried shrimp and a homemade remoulade sauce. Easy to make and full of flavor!

The post Shrimp Po’ Boys appeared first on Budget Bytes.

Shrimp Po’ boys are the perfect sandwich… I said what I said! These easy Po’ Boys are crunchy, creamy, and tangy, with soft, chewy French bread and a subtle ocean flavor from the perfectly cooked fried shrimp. Sigh… they make me think me back to my college days and my first trip to New Orleans. If you don’t have a trip to New Orleans planned, don’t worry! My homemade take on the classic dish means you can whip up a shrimp po’ boy sandwich anytime.

A shrimp po' boy in a basket with potato chips

To say New Orleans is a magical place is one of the biggest understatements I can think of as a chef, history buff, and appreciator of the arts. The food is outstanding, the people are full of life, and the pride residents have for the city’s culture is unlike anywhere else in the United States.

The most magical NOLA experience I’ve had was about 15 years ago when I was working with a band destined for South by Southwest in Austin, Texas. After our gig in the French Quarter, we were invited to someone’s house for a crawfish boil. I’m not kidding when I tell you it was the most welcoming and delicious hang I’ve ever been a part of. One of their neighbors was practicing with their jazz band within earshot, and there were fireflies around us in the backyard as we shared the messiest flavor bomb of a meal ever, everyone eating with their hands. Like I said… New Orleans is a magical place.

What Is A Shrimp Po’ Boy?

This sandwich is a staple in New Orleans, served up hot by local restaurants, groceries, and street vendors alike. While it may seem like a simple concept – fried shrimp piled onto French bread and ‘dressed’ with lettuce, tomato, and a tangy remoulade (a mayonnaise-based sauce with mustard and spices) – it’s the history that makes them really special. Extra hot sauce for me, please!

During the 1929 streetcar strike in New Orleans, brothers Bennie and Clovis Martin (of the Martin Brothers’ Coffee Stand) offered free sandwiches to the striking workers to show their support. The original sandwiches were likely loaded with fried potatoes, roast beef gravy, and roast beef scraps. It’s said they would call out, “Here comes another poor boy!” when a striking worker approached—which eventually evolved into the term “po’ boy,” as the sandwiches are known today.

Ingredients

Here’s what you’ll need to make this shrimp po’ boy recipe:

  • Shrimp: Use shrimp that have been peeled and deveined, either fresh or frozen. I’ve included instructions on safely thawing frozen shrimp in the recipe card below!
  • Flour: Dip the shrimp in all-purpose flour to help the egg wash and breadcrumb coating stick.
  • Eggs: Helps the seasoned panko breadcrumbs stick to the shrimp.
  • Buttermilk: Adding buttermilk to the egg wash helps to tenderize the shrimp and create a light, crispy texture. I highly recommend using real buttermilk (the flavor is unbeatable!), but you can make buttermilk by using milk and vinegar in a pinch. Mix ⅓ cup of milk with 1 teaspoon of white vinegar and let it sit for 5 minutes before using. 
  • Panko Breadcrumbs: These absorb less oil than other breadcrumbs, giving the shrimp a lighter and crispier texture. Use plain panko breadcrumbs with no added seasonings.
  • Vegetable Oil: For frying the breaded shrimp. Any neutral-flavored oil with a high smoke point will work. Canola and grapeseed oil are good alternatives to vegetable oil for shallow frying.
  • Baguette: Traditional shrimp po’ boys are made with New Orleans-style French bread… but this isn’t always readily available outside of NOLA. I used a fresh baguette, and it was a great substitute!
  • Seasonings: Tony Chachere’s creole seasoning adds an authentic kick to the shrimp. I also add some Tony Chachere’s to the remoulade, along with smoked paprika, cayenne pepper, and fresh parsley. 
  • Remoulade Sauce: I make a quick and easy homemade remoulade sauce using mayonnaise, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, seasonings, and hot sauce (I like the Louisiana brand). If you don’t want to buy a full-size bottle, I recently saw the mini bottles of Louisiana brand hot sauce in the $1 sauce display at Walmart!
  • Iceberg Lettuce and Roma Tomatoes: Crisp iceberg lettuce and juicy Roma tomatoes add a refreshing crunch to your fried shrimp po’ boy sandwich.

Are Po’ Boys Always Shrimp?

Nope! Shrimp po’ boys are probably the most popular, but you can have any type of filling you desire. A little walk down the streets of New Orleans, and you’ll find po’ boys stuffed with anything from roast beef and gravy to fried oysters or catfish and even alligator sausage! You could make a killer veggie option, too, using fried green tomatoes or BBQ tofu.

Storage Instructions

The fried shrimp will last for 3 days in the refrigerator, but will not be as crispy as when freshly-made. Let the shrimp cool completely before storing them in an airtight container. To reheat, pop them in the air fryer at 350°F for 2-4 minutes, or in the oven at 350°F for 5-7 minutes, flipping halfway. Store the shrimp po’ boy sauce in an airtight container in the refrigerator for up to a week. Just give it a good stir before serving! It makes a great dip for fresh vegetables, too!

Side view of a shrimp po' boy on a wooden cutting board
Overhead view of a shrimp po' boy in a basket with potato chips
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Shrimp Po’ Boys Recipe

This Shrimp Po' Boys recipe is creamy and tangy with crispy fried shrimp and a homemade remoulade sauce. Easy to make and full of flavor!
Course Lunch
Cuisine American
Total Cost ($12.89 recipe / $2.14 serving)
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings 6 sandwiches (about 5 shrimp per sandwich, 6” sandwich per person)
Calories 947kcal

Ingredients

Fried Shrimp Ingredients

  • 1 lb large peeled and deveined shrimp $5.68
  • cup flour $0.05
  • 2 eggs $0.34
  • cup buttermilk $0.11
  • 3 tsp Tony Chachere's seasoning, divided $0.06
  • 1 tsp freshly cracked black pepper $0.02
  • ¼ cups plain panko breadcrumbs $0.46
  • 1 cup vegetable oil* $0.89

Remoulade Ingredients

  • 1 ½ cups mayonnaise $1.68
  • ½ tsp hot sauce $0.02
  • 2 Tbsp grainy mustard $0.12
  • 2 cloves garlic, minced $0.05
  • 3 Tbsp dill pickle relish $0.24
  • 1 Tbsp prepared horseradish $0.14
  • 1 tsp Worcestershire sauce $0.01
  • ½ tsp smoked paprika $0.08
  • tsp cayenne $0.03
  • 1 Tbsp fresh parsley, minced $0.05

Sandwich Fixin's

  • ¼ head of iceberg lettuce, finely chopped $0.47
  • 2-3 roma tomatoes, diced $0.42
  • 1 baguette** $1.97

Instructions

  • To prepare your shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.
  • While your shrimp is thawing, prepare your remoulade by adding mayonnaise, hot sauce, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, 1 tsp Tony’s, smoked paprika and cayenne pepper to a mixing bowl.
  • Whisk to combine and set aside.
  • In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have the flour. Then, in bowl #2, you will want to beat together the eggs and buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, black pepper, and panko.
  • First, toss your shrimp in the #1 bowl of flour.
  • Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk.
  • Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)
  • In a heavy bottomed skillet, heat up the vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check.
  • Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding. Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)
  • Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.
  • Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with shaved iceberg lettuce, extra hot sauce, and chopped tomatoes in a sliced baguette.

See how we calculate recipe costs here.

Notes

* Other suitable oils for shallow frying include: avocado, canola, corn, safflower, sunflower, and grapeseed oil. Vegetable oil is a budget-friendly blend of oils with high smoke points of 400–450°F and it’s flavor is neutral.
** Po’ Boys are typically served on a freshly made French bread, but the best we can do here that’s widely available in Nashville is a baguette, so hopefully this works for you, too, wherever you call home!

Nutrition

Serving: 1sandwich | Calories: 947kcal | Carbohydrates: 33g | Protein: 19g | Fat: 82g | Sodium: 2425mg | Fiber: 2g
A shrimp po' boy with lettuce and tomato in a basket

how to make Shrimp Po’ Boys – step by step photos

Shrimp defrosting in water

To prepare the 1lb of shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.

Ingredients for remoulade

While your shrimp is thawing, prepare your remoulade by adding 1 ½ cups mayonnaise, ½ tsp hot sauce, 2 Tbsp grainy mustard, 2 cloves minced garlic, 3 Tbsp dill pickle relish, 1 Tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp Tony Chachere’s seasoning, ½ tsp smoked paprika and ⅛ tsp cayenne pepper to a mixing bowl.

Remoulade in a bowl for shrimp po' boys

Whisk to combine and set aside.

a bowl with flour, a bowl with whisked eggs, a bowl with breadcrumbs and shrimp, and a bowl with breaded shrimp for shrimp po' boys

In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have ⅓ cup of flour. Then, in bowl #2, you will want to beat together 2 eggs and ⅓ cup buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, 1 tsp black pepper, and ¼ cups plain panko.

First, toss your shrimp in the #1 bowl of flour. Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk. Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)

Breaded shrimp deep frying in a skillet

In a heavy bottomed skillet, heat up 1 cup vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check. Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding.

Golden brown breaded shrimp deep frying in a skillet

Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)

Deep fried shrimp on a paper towel

Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.

Sliced baguette, tomatoes, and lettuce for shrimp po' boys

Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with ¼ head shaved iceberg lettuce, extra hot sauce, and 2-3 chopped roma tomatoes in a sliced baguette.

Overhead view of a shrimp po' boy in a basket with potato chips

It’s the perfect sandwich that will have you booking tickets to New Orleans during Carnival season in no time!

The post Shrimp Po’ Boys appeared first on Budget Bytes.

Cheese Tortellini And Sausage Skillet

This one-pot Cheese Tortellini and Sausage Skillet is hearty and packed with flavor. A quick & easy one skillet meal? Count me in!

The post Cheese Tortellini And Sausage Skillet appeared first on Budget Bytes.

Well school is back in session for my kiddos and I’m back on the quick & easy weeknight meals train. This one pot cheese tortellini and sausage skillet was a huge hit with my family and now they have requested it two weeks in a row! It’s full of cheese tortellini pasta, Italian sausage, lots of herbs and spices, and a super flavorful sauce. A full meal all in one pan. Dinner doesn’t get any better than this!

Overhead view of cheese tortellini and sausage skillet with garlic bread and parsley on the side.

What You’ll Need

Here are the ingredients that you’ll need to make this hearty tortellini and sausage recipe:

  • Italian Sausage: I chose mild Italian sausage for this recipe as it’s already pre-seasoned with lots of herbs and spices. You can also use ground beef or ground turkey, however you may need to add a little more seasoning if you do choose ground beef or turkey.
  • Onion and Garlic: Diced onion and garlic adds lots of aromatics and flavor to this dish.
  • Cheese Tortellini: I like using refrigerated tortellini because you can quickly cook it in the sauce, but you can also use frozen tortellini if you prefer. You may need to boil the frozen tortellini first according to the package instructions. 
  • Marinara Sauce: Marinara helps create the sauce for this recipe. It includes crushed tomatoes and lots of extra herbs and spices.
  • Chicken Broth: The cheese tortellini cooks in the chicken broth and marinara sauce, making this a one pot meal!
  • Spinach: A couple handfuls of spinach adds color and extra vegetables to the dish.
  • Seasoning: A simple mix of salt, pepper, garlic powder, and dried oregano add a little more flavor to the jarred marinara sauce and the rest of the dish.
  • Mozzarella Cheese: And I topped everything off with some gooey mozzarella cheese because…why not?!

Budget Saving Tips!

  1. You can often find refrigerated cheese tortellini in two sizes, a small 9-10oz. bag and a larger 20oz. family size bag. Most of the time the family size is the better deal and will save you some money. So grab the bigger bag! You’ll only need 10oz. of tortellini for this recipe and you can freeze the rest and save for later.🙌
  2. If you happen to have a can of tomatoes in your pantry, you can switch out the marinara sauce for one 14oz. can of diced tomatoes.
  3. And if you really want to save even more money, use just ½ lb. of Italian sausage for this recipe and freeze the rest for later. This dish will still be very filling and you can cook the rest of the sausage with the rest of the cheese tortellini that you saved. You may also still have half a jar of marinara, some spinach, and more mozzarella cheese leftover. Now look at what we just did. We’ve easily just created another meal! #winning

Serving Suggestions & Variations

  • This dish is perfect to serve with a side of crusty garlic bread and a simple side salad or Caesar salad.
  • Wanna make it creamy? Add about ½ cup of heavy cream at the same time as the chicken broth for a creamy tortellini skillet meal.
  • And if you want to add some spice, add a pinch or two of red pepper flakes at the end for a little kick!

Storing Leftovers

Got leftovers? You can store them in an airtight container in the refrigerator for 3-4 days. The sauce mixture will thicken a little bit with time, but you can easily reheat it in the microwave until warmed through for a delicious lunch or dinner.

Overhead view of cheese tortellini and sausage on a plate with garlic bread, fork, and napkin on the side.
Overhead view of cheese tortellini and sausage skillet with garlic bread and parsley on the side.
Print

Cheese Tortellini And Sausage Skillet

This one-pot Cheese Tortellini and Sausage Skillet is hearty and packed with flavor. A quick & easy one skillet meal? Count me in!
Course Dinner
Cuisine American
Total Cost $12.95 recipe / $3.24 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 730kcal

Ingredients

  • 1 Tbsp cooking oil $0.05
  • 1 lb. Italian sausage $4.99
  • 1 small yellow onion, diced $0.42
  • 2 cloves of garlic, minced $0.16
  • 1/2 tsp salt $0.02
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 1/2 cups marinara sauce $1.50
  • 1 cup chicken broth $0.17
  • 10 oz. refrigerated cheese tortellini $3.75
  • 2 cups spinach $1.15
  • 1/2 cup mozzarella cheese $0.62

Instructions

  • Heat a large skillet over medium heat and add the oil. Brown the Italian sausage.
  • Once the sausage has browned, add the diced onion and minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Next add the salt, garlic powder, oregano, black pepper, marinara sauce, and chicken broth to the skillet. Stir to combine.
  • Bring the skillet up to a simmer and add the cheese tortellini. Stir the tortellini into the sauce and cook for 5-6 minutes until the tortellini is tender.
  • Add the spinach to the skillet and stir to combine, allowing the heat to wilt the spinach.
  • Now top the skillet with the shredded mozzarella cheese and allow the heat to melt the cheese.
  • Serve hot with fresh garlic bread and some freshly cracked black pepper or red pepper flakes on top. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 730kcal | Carbohydrates: 41g | Protein: 32g | Fat: 49g | Sodium: 2182mg | Fiber: 5g
Side close up view of cheese tortellini and sausage skillet with a fork lifting some out.

How to Make Cheese Tortellini And Sausage Skillet – Step by Step Photos

Italian sausage being cooked in a skillet.

Heat a large deep skillet over medium heat and add 1 Tbsp oil. Brown 1 lb. Italian sausage.

Onion and garlic added to sausage in a skillet.

Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Marinara sauce, spices, and chicken broth added to a skillet.

Next add 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp freshly cracked black pepper, 1 1/2 cups marinara sauce, and 1 cup chicken broth to the skillet. Stir to combine.

Cheese tortellini pasta added to sausage mixture in a skillet.

Bring the skillet up to a simmer and add 10 oz. refrigerated cheese tortellini. Stir the tortellini into the sauce and cook for 5-6 minutes until the tortellini is tender.

Spinach added to tortellini and sausage mixture in a skillet.

Add 2 cups spinach to the skillet and stir to combine, allowing the heat to wilt the spinach.

Mozzarella cheese added on top of tortellini and sausage skillet.

Now top the skillet with 1/2 cup shredded mozzarella cheese.

Cooked tortellini and sausage skillet.

Allow the heat from the skillet to melt the cheese.

Overhead view of cheese tortellini and sausage on a plate with garlic bread, fork, and napkin on the side.

Serve hot with fresh garlic bread and some freshly cracked black pepper on top. Now get ready to enjoy a super hearty and delicious dinner meal!

The post Cheese Tortellini And Sausage Skillet appeared first on Budget Bytes.

Tomato Pie

This homemade tomato pie recipe is the perfect way to use up fresh summer tomatoes. It’s creamy and tangy, and the leftovers are fantastic!

The post Tomato Pie appeared first on Budget Bytes.

This Tomato Pie makes a hearty summer meal! It’s perfect for any meal of the day, and the leftovers will keep all week long. This recipe is also a great budget-friendly way to use up some tomatoes, and it’s a little more unique than a quiche! The subtle sweetness from the puff pastry crust balances out the creamy, cheesy, tangy tomato filling in the most delicious way—I just love a homemade savory pie!

Tomato pie in a baking dish.

Tomatoes are a special ingredient in my family; my grandfather’s family brought over their own precious heirloom tomato seeds when they immigrated to the United States. My grandparents and, later, my mom and dad have grown those tomatoes in their garden ever since. So, as a kid, I got to help them germinate the seeds, plant, weed, water, and pick them! I haven’t started my own garden on my farm here in Tennessee yet, but when I do, we’ll be growing them, too.

I can’t wait to make this tomato pie recipe with my homegrown tomatoes, but until then, I happily rely on my local farmer’s market to get my fix. Tomato season is the best season!

What is Tomato Pie?

When I say tomato pie, I’m referring to the Southern staple made with fresh tomatoes and a tangy mayonnaise-cheese filling, baked in a flaky pastry crust. It’s comparable to a quiche and is not to be confused with the Sicilian tomato pie, which is a cheeseless pizza-like dish. For this recipe, I use a buttery puff pastry sheet rather than a deep-dish pastry crust, which I fold over the filling to create a rustic, free-form style pie—the tomatoes peeping through the cracks look so pretty! Each bite is perfectly layered with an equal amount of tangy, creamy filling and juicy, ripe tomatoes.

Ingredients for Tomato Pie

Here’s what you’ll need to make the best tomato pie recipe ever:

  • Tomatoes: I recommend using Roma tomatoes because they’re so budget-friendly, but really, any fresh, ripe tomatoes will work. Bonus points if they’re homegrown!
  • Puff Pastry: A pre-made puff pastry sheet makes this recipe super quick and easy. I used the Pepperidge Farm brand I found at my local Walmart.
  • Seasonings: Salt, freshly cracked black pepper, and cayenne pepper season the pie perfectly.
  • Olive Oil: I roast the tomato slices before adding them to the pie to remove some moisture and enhance their flavor. Drizzling with a little olive oil beforehand helps them roast evenly and adds to their depth of flavor.
  • Mayonnaise: Adds creaminess and tang to the filling.
  • Cheese: A mixture of shredded cheddar, Parmesan, and ricotta cheese is a must for this recipe!
  • Egg: Helps to bind the filling and give it structure.
  • Garlic: Fresh minced garlic adds a yummy, savory flavor to the pie.
  • Basil: This is optional, but fresh basil is a delicious addition to the filling.

What Else Can I Add?

The fresh flavors make it easy to customize this recipe for tomato pie with anything else you have on hand. Here are a few other possible additions:

  • Freshly grated ginger and a dusting of brown sugar (It sounds wild, but you can trust me!)
  • Caramelized onions
  • Sliced chives
  • Sauteed mushrooms

Storage Instructions

This homemade tomato pie makes fantastic leftovers! Store them in the refrigerator in an airtight container for up to 5 days. You can enjoy this pie cold or hot, using the oven to reheat it if desired. While this pie can be frozen, I don’t really recommend it because the mayo filling may separate, and tomatoes can become mushy when thawed.

A slice of tomato pie on a plate.
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Tomato Pie

This homemade tomato pie recipe is the perfect way to use up fresh summer tomatoes. It's creamy and tangy, and the leftovers are fantastic!
Course Main Course
Cuisine Amercian
Total Cost ($10.53 recipe / $1.31 serving)
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 slices, 1 slice per person
Calories 274kcal

Ingredients

  • 6 roma tomatoes* $1.26
  • 1 puff pastry sheet $3.12
  • ½ tsp salt, divided $0.01
  • 1 tsp olive oil $0.07
  • ½ cup mayonnaise $0.79
  • ½ cup ricotta cheese $0.65
  • 2 cups shredded cheddar cheese $1.97
  • ¼ cup shredded parmesan cheese $1.35
  • 1 large egg $0.22
  • ¼ tsp cayenne pepper $0.06
  • 2 cloves garlic, minced $0.10
  • ¼ tsp freshly cracked black pepper $0.04
  • 2 Tbsp fresh minced basil (optional) $0.89

Instructions

  • Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.
  • Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out.
  • Whisk together the mayonnaise and ricotta cheese. Set aside.
  • Add shredded cheddar cheese, shredded Parmesan cheese, egg, cayenne pepper, minced garlic cloves, black pepper, the remaining salt, and fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.
  • Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over glass pie pan.
  • Fill bottom with half of the cheese mixture, then alternate tomatoes and cheese mixture until both are used up (I had 2 layers of each). Finish with the last of your sliced tomatoes on top.
  • Fold the corners of the puff pastry sheet over the top of the pie. You don't have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.
  • In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.
  • Turn the temperature of your oven up to 400°F. Bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.

See how we calculate recipe costs here.

Notes

* You can use whatever tomatoes you have on hand. I used mostly Roma tomatoes, but had a couple of heirloom slices from a previous recipe, so I added them for some extra color!

Nutrition

Serving: 1slice | Calories: 274kcal | Carbohydrates: 4g | Protein: 11g | Fat: 24g | Sodium: 498mg | Fiber: 1g
Tomato pie in a baking dish with a slice being served.

how to make Tomato Pie – step by step photos

Sliced tomatoes on a chopping board.

Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.

Sliced tomatoes on a baking sheet drizzled with olive oil.

Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out.

Mayonnaise and ricotta cheese in a mixing bowl.

Whisk together 1/2 cup of mayonnaise and 1/2 cup of ricotta cheese. Set aside.

The ingredients for tomato pie filling in a missing bowl.

Add 2 cups of shredded cheddar cheese, ¼ cup of shredded Parmesan cheese, 1 large egg, ¼ tsp of cayenne pepper, 2 minced garlic cloves, ¼ tsp black pepper, the remaining salt, and 2 Tbsp of fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.

Hands rolling out a sheet of puff pastry dough.

Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over glass pie pan.

Puff pastry sheet in a glass pie pan filled with tomato pie filling

Fill bottom with half of the cheese mixture.

Puff pastry sheet in a glass pie pan filled with tomato pie filling

Then, alternate cheese mixture and sliced tomatoes.

Puff pastry sheet in a glass pie pan filled with tomato pie filling

Repeat until the tomatoes and cheese mixture are both used up. (I had 2 layers of each.)

Puff pastry sheet in a glass pie pan filled with tomato pie filling

Finish with the last of your sliced tomatoes on top.

Tomato pie in a glass pie dish ready to be baked.

Fold the corners of the puff pastry sheet over the top of the pie. You don’t have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.

A brush egg washing a tomato pie before baking.

In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.

tomato pie in a glass pie pan.

Turn the temperature of your oven up to 400. Bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.

Side view of a slice of tomato pie on a plate.

This southern tomato pie recipe is the perfect main meal, side dish, or snack for any occasion!

The post Tomato Pie appeared first on Budget Bytes.

Zucchini Boats

Zucchini Boats are the perfect mashup for meat and veggie lovers. An easy and fun way to switch up your weeknight dinner routine!

The post Zucchini Boats appeared first on Budget Bytes.

I love recipes that seem fancy but are surprisingly easy to make like these stuffed Zucchini Boats! They’re one of my favorite ways to use up all of the zucchini that I purchase from the store or the local farmers market during the summertime. It’s the perfect weeknight recipe for meat and veggie lovers and it’s very easy to customize. And since zucchini has a fairly neutral flavor, the Italian-inspired flavors of this dish really get to shine. So if you’re looking for something new to add to your dinner rotation this week, these delicious zucchini boats definitely will not disappoint!

Overhead close up view of Zucchini boats on parchment paper.

Ingredients For Zucchini Boats

There are several ways to make zucchini boats, but I decided to stuff my zucchini with Italian-inspired flavors like Italian sausage, a good quality marinara sauce, and shredded mozzarella cheese. Here’s everything that you need:

  • Zucchini: I like to purchase zucchini that are roughly the same size and length. I also try to steer clear of ginormous and extremely large zucchini as those tend to have an even higher water content than the regular sized zucchini.
  • Italian Sausage: Italian sausage is pre-seasoned with herbs and spices which adds lots of flavor to the filling. You can also use ground beef, ground turkey or even Italian turkey sausage instead.
  • Aromatics: Onion and garlic adds another layer of flavor to the sausage filling.
  • Seasoning: A simple mix of Italian seasoning, salt, pepper, and garlic powder to add more flavor to the jarred marinara sauce and the rest of the sausage mixture.
  • 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!
  • Breadcrumbs: Just a few breadcrumbs helps add body and texture to the filling and helps soak up some of the extra moisture from the zucchini flesh.
  • Shredded Mozzarella: Mozzarella is sprinkled on top for a gooey finish to these tasty and delicious zucchini boats!

Recipe Tips and Variations!

  1. Pre-bake the hollowed out zucchini boats prior to adding the filling. This gives the zucchini a few extra minutes to soften and can be done while the sausage mixture is cooking to save on time. Once the filling is added, the zucchini boats only have to bake a few more minutes before they are perfectly tender. 
  2. If you want to help reduce food waste add some of the scooped out zucchini flesh to the sausage filling. I only added half of the zucchini flesh in order to keep the mixture from getting too watery. You can easily freeze the other half and add it to a green smoothie for breakfast! 
  3. Be careful not to scoop too much of the zucchini flesh. You’ll want to leave a 1/4-1/2“ rim around each one so the zucchini is sturdy enough to hold the filling mixture.
  4. Want to change up the flavor profile? Instead of Italian flavors try Mexican-inspired flavors. Season the ground meat with taco seasoning and salsa, add the filling to the zucchini boats, then top with shredded mexican cheese. Once the boats are done you can top them with some diced tomatoes, cilantro, or avocado. So good!!

Serving Suggestions

These zucchini boats are pretty hearty by themselves, but if you want to serve something with them on the side you could easily add a simple side salad, Caesar salad, or some crusty garlic bread. They would also taste great with seasoned rice on the side.

How to Store Zucchini Boats

I’ll be honest, I love eating leftover zucchini boats. Yes they do get a little soggy after being stored in the fridge, but they still have a little bite to them and all those wonderful flavors from the filling are still there. So if you happen to have any zucchini boats leftover, you can definitely store them in an airtight container in the refrigerator for 2-3 days. They’ll be perfect for lunch the next day! I wouldn’t recommend freezing zucchini boats as they might be too mushy and watery after thawing.

Need to use up the rest of your Zucchini?

If you have a generous supply of zucchini this year, we’ve got lots of great ways for you to use it up! Try making these Crispy Baked Zucchini Fries, these moist and fluffy Zucchini Muffins and this easy and budget-friendly Zucchini Slice recipe. You can also easily add zucchini with your favorite dinner meal like this Blackened Salmon with Zucchini.

Overhead view of Zucchini boats on a parchment lined baking sheet.
Overhead close up view of Zucchini boats on parchment paper.
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Zucchini Boats

Zucchini Boats are the perfect mashup for meat and veggie lovers. An easy and fun way to switch up your weeknight dinner routine!
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Total Cost $11.65 recipe / $2.91 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (2 zucchini boats each)
Calories 631kcal

Ingredients

  • 4 large zucchini (about 2 lbs.) $3.00
  • 1.5 Tbsp cooking oil, divided $0.08
  • 1 lb. Italian ground sausage $5.49
  • 1 small yellow onion, diced $0.42
  • 2 garlic cloves, minced $0.16
  • 1/2 tsp Italian seasoning $0.05
  • 3/4 tsp salt, divided $0.04
  • 1/2 tsp freshly cracked black pepper, divided $0.02
  • 1/4 tsp garlic powder $0.05
  • 3/4 cup marinara sauce $0.97
  • 1/4 cup breadcrumbs $0.12
  • 1 cup shredded mozzarella $1.25

Instructions

  • Preheat the oven to 375°F. Wash the zucchini well, trim off the top stem, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4-1/2 inch rim around each. Roughly chop the scooped out zucchini flesh into small pieces and set aside.
  • Place the scooped out zucchini halves on a parchment lined baking sheet. Brush the insides of the zucchini with 1/2 tablespoon of oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Pre-bake the zucchini in the oven for 15 minutes. After 15 remove the zucchini from the oven and set aside.
  • While the zucchini is baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Brown the Italian sausage.
  • Once the sausage has browned, add the diced onion and minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Next add the Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, marinara sauce, breadcrumbs, and half of the reserved & chopped zucchini flesh. Stir to combine. Simmer the mixture over medium-low heat for 5 minutes.
  • Next stuff the scooped out zucchini boats with the sausage mixture. Top with the shredded mozzarella cheese. Place the zucchini boats back in the oven and back for 15 minutes until the cheese is melted and the sausage mixture is bubbly around the sides. Garnish with fresh chopped parsley and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 2zucchini boats | Calories: 631kcal | Carbohydrates: 22g | Protein: 28g | Fat: 49g | Sodium: 1735mg | Fiber: 5g
Overhead view of two Zucchini boats on a plate with a fork picking some up.

How to Make Zucchini Boats – Step by Step Photos

The flesh being scooped out of Zucchini on a cutting board.

Preheat the oven to 375°F. Wash 4 large zucchini well, trim off the top stem, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4-1/2 inch rim around each. Roughly chop the scooped out zucchini flesh into small pieces and set aside.

Zucchini scooped out, cut in half, and seasoned on a parchment lined baking sheet.

Place the scooped out zucchini halves on a parchment lined baking sheet. Brush the insides of the zucchini with ½ tablespoon of olive oil and season with 1/4 tsp salt and 1/4 tsp freshly cracked black pepper. Pre-bake the zucchini in the oven for 15 minutes. After 15 remove the zucchini from the oven and set aside.

Browned Italian sausage, diced onion, and minced garlic in a pan.

While the zucchini is baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Brown 1 lb. of Italian sausage. Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic cloves to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Zucchini flesh, marinara sauce, breadcrumbs, and seasoning added to sausage.

Next add 1/2 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, 3/4 cup marinara sauce, 1/4 cup breadcrumbs, and half of the reserved & chopped zucchini flesh. Stir to combine.

Italian sausage mixture for zucchini boats in a saucepan.

Simmer the mixture over medium-low heat for 5 minutes.

Adding the sausage mixture to the inside of the zucchini boats.

Next stuff the scooped out zucchini boats with the sausage mixture. I stuffed each one with about 2-3 Tbsp of the sausage mixture.

Cheese being added on top of the Zucchini Boats.

Top with 1 cup shredded mozzarella cheese.

Cooked Zucchini boats on a parchment lined baking sheet.

Place the zucchini boats back in the oven and back for 15 minutes until the cheese is melted and the sausage mixture is bubbly around the sides. Garnish with fresh chopped parsley, optional, and enjoy!

Two zucchini boats on a serving plate with parsley garnished on top.

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