Black Beans with Eggs

Eggs poached in seasoned black beans served over a bed of rice with fresh onion and cilantro makes a fast, filling, and budget-friendly meal!

The post Black Beans with Eggs appeared first on Budget Bytes.

What are two of my favorite budget-friendly ingredients? Beans and eggs! And they come together perfectly to create a really simple and filling meal that’s great for breakfast, brunch, or just any time of the day (eggs all day every day, please!). And you really can’t beat the cost of this dish. Even with a few fancier toppings, my price per serving came in just over a dollar. 🙌

Overhead view of a bowl full of rice, black beans and eggs garnished with onion and cilantro.

I love turning an inexpensive can of beans into a delicious meal, so the other day I was thinking, “Hey, I wonder if you could cook eggs in some saucy beans like you do shakshuka?” So I tried it out and it worked! This recipe is super simple, satisfying, and you can make it as simple or as extravagant as you’d like, depending on how you top it.

Ingredients for Black Beans with Eggs

Here’s all you’ll need to make this super budget-friendly meal:

  • Garlic and Jalapeño: Sautéed fresh garlic and jalapeño create a super flavorful base for the beans, adding depth and a little spicy kick. If you don’t like spicy, you can skip the jalapeño. And you can totally “measure with your heart” for the garlic. ;)
  • Black Beans: Beans provide the bulk for this recipe, making it super filling while staying super cheap, AND adding tons of fiber and nutrients. Win! While you could potentially use any bean for this recipe, black beans definitely fit this flavor profile the best and have the best visual appeal.
  • Eggs: I used four large eggs, but you could certainly add more if you prefer. I chose to cook the eggs so the yolks were still a bit runny, but you can cook them longer if you prefer a solid yolk. Or, you could even scramble them separately and simply top your bowl of beans and rice after the fact!
  • Toppings: The toppings are totally customizable and can make this recipe super fancy or very simple. We used a combination of onion, cilantro, avocado, and Cotija cheese. See our list of other topping ideas below for more inspo!
  • Rice: I served the black beans and eggs over a bed of cooked rice, but you could also scoop them into a tortilla and enjoy them like an enchilada or burrito.

How to Store Leftovers

If you plan to eat your black beans and eggs over the course of a few days, do not pre-poach the eggs in the beans. Simply cook the seasoned beans and store the beans, rice, and toppings separately. Then cook a fresh egg each day to top the beans and rice. You can cook the egg using any method: scrambled, fried, soft-boiled, or hard-boiled.

Topping Ideas

This recipe is just asking for all sorts of fun toppings. You can really dress it up with tons of flavor and color, or keep it super simple and budget-friendly by drizzling some store-bought salsa over top. Here are some ideas for toppings other than what we used below:

Overhead view of eggs poached in a skillet full of black beans garnished with cilantro and red onion.
Overhead view of a bowl of black beans with eggs over rice with sliced avocado on the side.
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Black Beans with Eggs

Eggs poached in seasoned black beans served over a bed of rice with fresh onion and cilantro make a fast, filling, and budget-friendly meal!
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Mexican, Southwest
Total Cost $4.72 recipe / $1.18 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 529kcal

Ingredients

  • 2 cloves garlic $0.16
  • 1 jalapeño $0.25
  • 1 Tbsp olive oil $0.12
  • 2 15oz. cans black beans $1.58
  • 1 tsp cumin $0.10
  • 1/4 cup water $0.00
  • 4 large eggs $0.42

For Serving (optional)

  • 3 cups cooked rice $0.32
  • 1/4 red onion, diced $0.12
  • 1/4 cup chopped cilantro $0.20
  • 1 avocado, sliced $0.99
  • 1 oz. cotija, crumbled $0.46

Instructions

  • Mince the garlic and dice the jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with the olive oil and sauté over medium heat for about one minute, or just until the garlic softens a bit and becomes fragrant.
  • Add the canned beans (without draining) to the skillet along with the water and cumin. Stir to combine, then allow the beans to come up to a simmer.
  • Let the beans simmer, stirring often, for about five minutes. After the beans have softened slightly from simmering, use the back of a large spoon to smash some of the beans to thicken.
  • Turn the heat down to medium-low. Crack the eggs onto the beans. Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until the eggs are cooked to your liking.
  • Top the skillet with your favorite ingredients (we used onion, cilantro, avocado, and cotija), and serve over a bed of warm rice. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 529kcal | Carbohydrates: 70g | Protein: 23g | Fat: 18g | Sodium: 160mg | Fiber: 15g

How to Make Black Beans with Eggs – Step by Step Photos

Sautéed garlic and jalapeño in a skillet.

Mince two cloves of garlic (or more, if you’d like!) and one jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with 1 Tbsp olive oil and sauté over medium heat for 1-2 minutes, or just until the garlic softens a bit and becomes very fragrant. Don’t let the garlic brown.

Black beans being poured into the skillet.

Add two undrained cans of black beans to the skillet along with ¼ cup water and 1 tsp cumin.

Simmered black beans in the skillet being smashed with the back of a spoon.

Stir everything to combine, then let the beans simmer over medium for about 5 minutes, stirring often to prevent the beans from sticking to the bottom of the skillet. After simmering for five minutes, use the back of a large spoon to smash some of the beans and thicken the sauce.

Eggs being cracked into the skillet of black beans.

Turn the heat down to medium-low and crack four large eggs onto the surface of the black beans.

Cooked eggs in the black beans.

Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until they are cooked to your liking (less time for runny yolks, more time for solid yolks). Cook time can vary depending on how hot the beans are and how cold the eggs are, so watch them closely.

Eggs and beans topped with cilantro and onion.

Top the eggs and black beans with chopped cilantro, diced red onion, and crumbled cotija cheese, or the toppings of your choice.

Overhead view of a bowl of black beans with eggs over rice with sliced avocado on the side.

Serve over cooked rice and enjoy!

The post Black Beans with Eggs appeared first on Budget Bytes.

Chipotle Chicken Tacos

Change up your Taco Tuesday with these spicy and smoky Chipotle Chicken Tacos. They’re a great weeknight meal or weekly meal prep!

The post Chipotle Chicken Tacos appeared first on Budget Bytes.

Kick up your Taco Tuesday recipe game with these fiery and deeply flavorful Chipotle Chicken Tacos! This easy recipe is fast, filling, and perfect for meal prep. It’s also a breeze to scale up, and you can even make it a little heartier by serving it with sides of Tomato Rice and Quick Seasoned Black Beans. Plus, it’s only a little over a dollar per serving.  I’m telling you, this one is clutch!  

Close up overhead view of four chipotle chicken tacos on a tray with pineapple salsa.

What Are Chipotle Chicken Tacos? 

The base of this easy taco recipe is pulled chicken that’s been cooked in a fiery chipotle adobo sauce. A chipotle is a jalapeno pepper that’s smoked and dried. It has deep, earthy flavors and a bit of kick. When you buy chipotles in adobo, the adobo refers to the vinegary sauce the chiles are rehydrated in. 

While you can eat Chipotle Chicken Tacos as is, I pair them with Pineapple Salsa, which cuts beautifully through the fattiness of the chicken. Keep in mind that you can use this chicken for more than just tacos!  Mix pulled Chipotle Chicken into soups, rice, salads, and wraps. Use it as a topping for Nachos or Pizzas. There’s so much you can do with it.

Ingredients For Chipotle Chicken Tacos

Here’s what you’ll need to make Chipotle Chicken Tacos:

  • Chicken Thighs: Thighs are the cut of chicken we’re working with because they’re flavorful, fatty, and forgiving. Chicken breasts are more expensive, but they will still work here. I like to add a tablespoon of butter to the mix if I’m working with white meat to help keep it from drying out.
  • Garlic and Onion: Aromatics help scent and flavor our chicken. Substitute the garlic with ½ teaspoon of garlic powder and the onion with 1 tablespoon of onion powder or 3 tablespoons of onion flakes.
  • Bay Leaf: Adds depth to our braising broth, but feel free to skip it if you don’t have any.
  • Chipotles in Adobo: Add a spicy kick and deep smoky flavors to the sauce. If you want something with less kick, sub with our Enchilada Sauce recipe.
  • Corn tortillas: Are the base of our taco and hold everything together. Feel free to sub with flour tortillas or even pitas!
  • Pineapple Salsa: This tangy, fresh, and slightly sweet salsa pairs beautifully with the smoky and spicy flavors of the saucy chipotle chicken, as well as adding color and texture to the taco.

How To Serve Chipotle Chicken Tacos

This recipe is one of my favorites for a family-style taco night. I load the table with a platter of warm tortillas, a big bowl of pulled chipotle chicken and smaller plates loaded with garnishes like fresh cilantro, radish slices, Sour Cream, Guacamole, and Pineapple Salsa! You can also serve Pico De Gallo or Cowboy Caviar. Make this an even heftier meal with Tomato Rice and Quick Seasoned Black Beans.

How To Store Chipotle Chicken Tacos

Store pulled chicken in an airtight container for up to three days. You can freeze the chicken in an airtight container with a sheet of parchment or plastic directly on the surface of the chicken for up to 3 months. Thaw overnight in the fridge before reheating in a microwave or a pan set over medium heat until steaming.

Overhead view of chicken tacos on a platter with a bowl of meat on the side.
Close up overhead view of chipotle chicken tacos with limes on the side.
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Chipotle Chicken Tacos

Change up your Taco Tuesday with these spicy and smoky Chipotle Chicken Tacos. They're a great weeknight meal or weekly meal prep!
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Total Cost $8.64 recipe / $1.44 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 tacos
Calories 186kcal

Ingredients

  • 4 boneless skinless chicken thighs $4.44
  • 4 cloves garlic, divided $0.32
  • 1 yellow onion, divided $0.33
  • 1 bay leaf $0.10
  • 4 peppercorns* $0.01
  • 1 tsp salt $0.05
  • 2 Tbsp olive oil $0.16
  • 2 oz. chipotle peppers in adobo** $0.49
  • 12 5-inch corn tortillas $0.72

Pineapple Salsa (optional)

  • 2 cups chopped pineapple (fresh or frozen) $0.75
  • 1/4 red onion, chopped $0.17
  • 1 jalapeño $0.11
  • 1 lime $0.59
  • 1/4 bunch cilantro (about ¼ cup) $0.35
  • 1 tsp salt (or to taste) $0.05

Instructions

  • Add the chicken thighs, 2 cloves of garlic, 1/2 of the onion, bay leaf, peppercorns, and salt to a pan, then add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.
  • Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.
  • Add oil to a saucepan on medium heat. Dice the remaining ½ onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.
  • Once the onions and garlic are fragrant, chop the chipotles in their sauce and add them to the pan. Stir well to incorporate. Then add the pulled chicken and 1/4 cup of the reserved broth. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir. Once the sauce has thickened to a velvety consistency, take the chicken off the heat.
  • To make the pineapple salsa, finely chop the pineapple, onion, jalapeño, and cilantro. Combine the chopped pineapple, onion, juice of one lime, cilantro, and salt to taste.
  • Assemble the tacos. Add 1/4 cup of pulled chicken to a corn tortilla and top with pineapple salsa. Serve these babies up and enjoy a weeknight win!

See how we calculate recipe costs here.

Notes

*If you have a pepper grinder, open it to retrieve individual peppercorns, or substitute with ⅛ tsp cracked pepper.
**This is about ⅓ of a 7oz. can.

Nutrition

Serving: 2tacos | Calories: 186kcal | Carbohydrates: 14g | Protein: 9g | Fat: 11g | Sodium: 433mg | Fiber: 2g
A taco held in a hand, lime being squeezed over top.

How to Make Chipotle Chicken Tacos – Step by Step Photos

Chicken thighs in a pan with onion and garlic, water being poured in.

Add 4 boneless skinless chicken thighs, 2 cloves garlic, 1/2 of a yellow onion, 1 bay leaf, 4 peppercorns, and 1 teaspoon salt to a pan and add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.

Shredded chicken in a dish, a measuring cup with broth on the side.

Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.

Onion and garlic in a skillet.

Add oil to a saucepan on medium heat. Dice the remaining half onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.

Chipotle peppers added to the skillet with onion and garlic.

Once the onions and garlic are fragrant, chop 2 ounces of chipotles in their sauce and add them to the pan. Stir well to incorporate.

Pulled chicken added to the skillet with the chipotles.

Then add the pulled chicken and 1/4 cup of the reserved broth to the skillet. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir.

Finished chipotle chicken in the skillet.

Once the sauce has thickened to a velvety consistency, take the chicken off the heat.

Close up overhead view of chipotle chicken tacos with limes on the side.

The post Chipotle Chicken Tacos appeared first on Budget Bytes.

Southwest Lentils And Rice Skillet

This Southwest Lentils and Rice Skillet is packed with veggies and bold flavors for a super filling, budget-friendly, and easy to make one pot skillet meal!

The post Southwest Lentils And Rice Skillet appeared first on Budget Bytes.

I don’t know about you all, but I love one pot skillet meals! This simple Southwest Lentils and Rice Skillet was inspired by a protein meal bag that I used to buy in the grocery freezer section. I loved the flavors and combination of ingredients, but I realized that I could make 3 times as much and save more money by making it at home. But the best part about this dish is that it’s a “pantry cleaning” recipe. Meaning most of the ingredients are pantry staples like canned beans and tomatoes, lentils, rice, corn, herbs and spices. It’s truly budget-friendly, super filling, easy to make, and probably your new favorite meal prep recipe! :)

Overhead shot of southwest lentils and rice skillet garnished with green onions and a wooden spoon placed inside the skillet.

What’s in Southwest Lentils and Rice Skillet?

The good news is you probably already have most of these ingredients for this tasty skillet meal in your pantry right now! So here’s a brief rundown of what you’ll need:

  • Lentils & Rice – Lentils and rice are the base components of this recipe and a great combination for a filling meal. There are several different types of lentils, but we used brown lentils and long-grain white rice for this recipe. I’ll provide more details about lentils in the section below.
  • Vegetables – I used a simple combination of black beans, fire-roasted tomatoes, and frozen corn for this recipe. Feel free to use canned corn (drained) or regular diced tomatoes if that’s what you have on hand. Just know you’ll be missing out on the smoky flavor you would get from using fire-roasted tomatoes.
  • Red Onion and Garlic – Both of these aromatics add depth and great flavor to the dish. You can certainly substitute yellow onion instead of red onion if you prefer.
  • Vegetable Broth – Vegetable broth to cook the lentils and rice and to keep this recipe vegetarian. Feel free to use chicken broth if that’s what you have on hand.
  • Spices – Spices like cumin, chili powder, adobo seasoning, and oregano create a bold Southwest-inspired flavor base for this skillet meal.
  • Cheddar Cheese & Green Onions – We topped things off with some fresh shredded cheddar cheese and sliced green onions for extra flavor and color.

What Type of Lentils To Use?

There’s usually a wide variety of lentils sold in grocery stores these days including brown, red, yellow, black and french-style lentils. For this recipe you’ll want to use brown or brownish-green lentils which cook with about 20 minutes of simmering and do not require soaking. I don’t suggest using red or yellow lentils for this recipe because they break down quickly when cooked and they don’t hold their shape as well as brown lentils.

Can I use Brown Rice?

This recipe would be a little tricky to substitute brown rice in because brown rice takes much longer to cook than white rice, and it requires more liquid. The longer cook time would also cause the lentils to become mushy. So I recommend just sticking with the white rice for this recipe.

Topping Ideas

One of the best parts about this Southwest Lentils & Rice skillet is being able to customize it with all your favorite taco-style toppings! You can top it with some cilantro, your favorite cheese, and even a few diced tomatoes.

Or get really fancy with some diced avocado, pickled jalapeños, or a drizzle of lime crema. My personal favorite is to just serve it with shredded cheese, green onions, a side of salsa, and some tortilla chips. Sooo good!! :)

Storing & Reheating

This lentils and rice meal holds up great in the fridge. Store any leftovers in an airtight container in the fridge for up to 4 days. And it’s perfect for meal prep! I’ve meal-prepped this recipe quite a few times in separate storage containers, reheated in the microwave until warm, and boom…a quick and easy lunch or dinner any day of the week!

Overhead view of a white bowl full of southwest lentils and rice with tortilla chips, a napkin, and black fork on the side.
Overhead shot of southwest lentils and rice skillet garnished with green onions and a wooden spoon placed inside the skillet.
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Southwest Lentils and Rice Skillet

This Southwest Lentils and Rice Skillet is packed with veggies and bold flavors for a super filling, budget-friendly, and easy to make one pot skillet meal!
Course Dinner, Lunch
Cuisine Mexican
Total Cost $5.65 recipe / $1.41 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (1.5 cups each)
Calories 369kcal

Ingredients

  • 1 Tbsp olive oil $0.11
  • 1 small red onion $0.42
  • 2 cloves garlic $0.16
  • 1.5 tsp cumin $0.15
  • 1 tsp chili powder $0.10
  • 1 tsp adobo seasoning $0.10
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp salt $0.04
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 cup brown lentils, rinsed $0.38
  • 1 15oz. can black beans, drained & rinsed $0.79
  • 1 14.5oz. can fire roasted tomatoes $1.25
  • 1 cup frozen corn $0.60
  • 2 cups vegetable broth $0.34
  • 3/4 cup long grain white rice, rinsed $0.32
  • 1/2 cup shredded cheddar cheese $0.58
  • 2 green onions, sliced $0.24

Instructions

  • Dice the red onion and mince the garlic. Add olive oil and onion to a large deep skillet over medium heat and sauté until onions are translucent, approximately 2-3 minutes. Add minced garlic and sauté an additional 30 seconds or until garlic is fragrant.
  • Add the cumin, chili powder, adobo, oregano, salt, and pepper to the skillet, stir and toast spices for about 30 seconds.
  • Next add in the lentils, black beans, fire roasted tomatoes (with juices), corn, and vegetable broth. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.
  • After 5 minutes, remove the lid and add the rice. Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a boil, then reduce the heat again and simmer for 20 minutes.
  • While the mixture is cooking, grate the cheddar cheese and slice the green onions.
  • After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.
  • Top the lentils and rice mixture with shredded cheese and sliced green onions. Serve with more of your favorite toppings and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 59g | Protein: 14g | Fat: 9g | Sodium: 872mg | Fiber: 10g
Side front view of southwest lentils and rice skillet with a wooden spoon scooping some out.

How to Make Southwest Lentils And Rice Skillet – Step by Step Photos

Diced red onion, garlic, and spices in a skillet.

In a large deep skillet, add 1 Tbsp olive oil and 1 small red onion, diced. Sauté over medium heat until onions are translucent, approximately 2-3 minutes. Add 2 minced garlic cloves and sauté an additional 30 seconds. Now add 1 1/2 tsp cumin, 1 tsp chili powder, 1 tsp adobo seasoning, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Stir and toast the spices for about 30 seconds.

Lentils, fire-roasted tomatoes, black beans, corn, and vegetable broth added to the skillet.

Add 1/2 cup brown lentils, one 15oz. can black beans (drained & rinsed), one 14.5oz. can fire roasted tomatoes (with juices), 1 cup frozen corn, and 2 cups of vegetable broth to the skillet. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.

Long grain white rice being added to the skillet.

After 5 minutes, remove the lid and add 3/4 cups long grain white rice (rinsed). Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a full boil, then reduce the heat again and simmer for 20 minutes. While the mixture is cooking, grate 1/2 cup cheddar cheese and slice two green onions.

Cooked southwest lentils and rice skillet with rice being fluffed with a fork.

After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.

Finished Southwest Lentils and Rice Skillet with shredded cheddar cheese and sliced green onions on top.

Top the lentils and rice mixture with the shredded cheese and sliced green onions.

Overhead view of a white bowl full of southwest lentils and rice with tortilla chips, a napkin, and black fork on the side.

Serve with more of your favorite toppings and enjoy!

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Sheet Pan Chicken Sausage Dinner

Say yes to this easy, no-fuss, veggie-packed, Sheet Pan Chicken Sausage Dinner. Perfect for those busy weeknights!

The post Sheet Pan Chicken Sausage Dinner appeared first on Budget Bytes.

One of the best go-to weeknight dinners is hands down a sheet pan meal. They’re easy to prep, everything cooks on one pan, and dinner is ready in hardly any time! This Sheet Pan Chicken Sausage Dinner includes a variety of vegetables and can be customized to your liking. Simply toss your vegetables and chicken sausage with a little bit of olive oil and spices and roast in the oven until the veggies are tender and the sausage has nice browned edges. Dinner simply doesn’t get much easier than this!

Roasted Chicken Sausage and vegetables on a sheet pan with a spatula scooping a portion on the side.

Ingredients You’ll Need

This Chicken Sausage Sheet Pan Meal is made with simple, basic ingredients. Here’s what you’ll need:

  • Chicken Sausage – Fully-cooked chicken sausage usually comes in 4-5 individual sausage links. I like using a chicken & apple flavored sausage, but choose one that your family will enjoy.
  • Vegetables – For the vegetables we used a combination of red bell pepper, red onion, broccoli, and sweet potatoes. But you can easily substitute some of the veggies based on what you have in your pantry or fridge. I’ll share a few suggestions below.
  • Oil and Spices – Extra virgin olive oil, salt, pepper, garlic powder, and dried oregano add a simple, but flavorful seasoning to this sausage and veggies sheet pan meal.

Can I Use A Different Type Of Sausage?

Sure! You can use any type of smoked sausage for this recipe. I just so happen to love chicken sausage, but beef, pork, turkey, or even kielbasa sausage would work just fine. Just make sure you are getting fully-cooked sausage links.

Can I use Different Vegetables?

Absolutely! As I mentioned above, this recipe is very flexible and easy to customize. Feel free to switch out the sweet potatoes for Yukon gold or russet potatoes, you can use Brussels sprouts or zucchini instead of broccoli, and you can use different color bell peppers. Just make sure the vegetables are cut roughly the same size so they cook at the same pace as everything else.

Storing & Reheating

This sheet pan chicken sausage dinner is great for meal prep! Just store any leftover sausage and veggies in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in the oven at 350°F until warmed through.

A serving of Sheet Pan Chicken Sausage and roasted vegetables on a white plate next to a sheet pan.
A serving of Sheet Pan Chicken Sausage and roasted vegetables on a white plate next to a sheet pan.
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Sheet Pan Chicken Sausage Dinner

Say yes to this easy, no-fuss, veggie-packed, Sheet Pan Chicken Sausage Dinner. Perfect for those busy weeknights!
Course Dinner
Cuisine Amercian
Total Cost $9.93 recipe / $2.48 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 386kcal

Ingredients

  • 4 fully-cooked chicken sausage links (about 12 oz) $4.99
  • 1 red bell pepper $1.50
  • 1 small red onion $0.42
  • 1 head broccoli $1.57
  • 1 sweet potato (about 1/2 lb.) $0.74
  • 3 Tbsp olive oil $0.33
  • 1 tsp salt $0.06
  • 1/2 tsp black pepper $0.04
  • 1/2 tsp garlic powder $0.08
  • 1 1/2 tsp dried oregano $0.10
  • 1 Tbsp chopped parsley (optional) $0.10

Instructions

  • Preheat the oven to 425°F. On a cutting board, slice the chicken sausage into medallions on a diagonal. Chop the bell pepper into 1-inch chunks. Slice the onion into ½-inch slices. Cut the broccoli into small florets. Wash, peel, and dice the sweet potato into ¾-inch cubes.
  • Add the sliced chicken sausage and chopped vegetables to a large bowl. Drizzle with olive oil and season with salt, black pepper, garlic powder, and dried oregano. Toss sausage and veggies well making sure all of the ingredients are evenly coated with oil and spices.
  • Spread the chicken sausage and vegetables onto a parchment lined baking sheet in an even single layer.
  • Place the baking sheet in the oven and roast for 15 minutes, then give the ingredients on the sheet pan a good stir. Place the baking sheet back in the oven and roast for another 15 minutes or until sausage and veggies are browned on the edges.
  • Garnish with chopped parsley (optional), serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 31g | Protein: 19g | Fat: 23g | Sodium: 1536mg | Fiber: 7g
Sheet pan chicken sausage and vegetables dinner with a spatula on the side.

How To Make Sheet Pan Chicken Sausage Dinner – Step By Step Photos

Ingredients for sheet pan chicken sausage dinner on a baking sheet

Preheat the oven to 425°F. Gather 12 oz of chicken sausage (4 sausage links), 1 red bell pepper, 1 small red onion (or ½ large red onion), 1 head of broccoli, and 1 sweet potato (about ½ lb.) to prep.

Ingredients sheet pan chicken sausage dinner chopped on a cutting board.

On a cutting board, slice the chicken sausage into medallions on a diagonal. Chop the bell pepper into 1-inch chunks. Slice the onion into ½-inch slices. Cut the broccoli into small florets. Wash, peel, and dice the sweet potato into ¾-inch cubes.

Chicken Sausage and Vegetables in a large bowl with oil and spices.

Add the sliced chicken sausage and chopped vegetables to a large bowl. Drizzle with 3 Tbsp olive oil and season with 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and 1 ½ tsp dried oregano. Toss sausage and veggies well making sure all of the ingredients are evenly coated with oil and spices.

Seasoned chicken sausage and vegetables spread out on a baking sheet.

Spread the chicken sausage and vegetables onto a parchment-lined baking sheet in an even layer.

Roasted chicken sausage and vegetables on a sheet pan.

Place the baking sheet in the oven and roast for 15 minutes, then give the ingredients on the sheet pan a good stir. Place the baking sheet back in the oven and roast for another 15 minutes or until sausage and veggies are browned on the edges.

Close up overhead photo of sheet pan chicken sausage and vegetables dinner.

That’s it! A super easy sheet pan dinner meal all cooked on one pan! I had actually planned to make a sauce to drizzle over the top, but when I tasted the roasted veggies with the sausage I thought it was absolutely delicious without any extra dressings. Garnish with chopped parsley (optional), serve hot and enjoy!

One serving of sheet pan chicken sausage and vegetables on a white plate with a black fork on the side.

More Easy Sheet Pan Meals

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Strawberry Spinach Salad

A fresh, vibrant, Strawberry Spinach Salad with homemade balsamic vinaigrette dressing, candied pecans, and insanely delicious flavors!

The post Strawberry Spinach Salad appeared first on Budget Bytes.

I’ve made several versions of Strawberry Spinach Salad over the years, but this by far is my favorite! It includes fresh strawberries, salty feta cheese, candied pecans, and an easy homemade balsamic vinaigrette. The textures and flavors are insanely delicious and compliment each other perfectly! It reminds you of a fancy salad that you’d get at a cafe, but you can make it at home for a fraction of the cost. This is one of those “summer” salads that I could literally eat all year long!

Close up overhead shot of plated strawberry spinach salad.

What’s in Strawberry Spinach Salad

Strawberry Spinach Salad includes lots of wonderful flavors and textures that compliment each other perfectly. Here’s what you’ll need:

  • Baby Spinach – a simple bed of spinach greens is the base foundation for this salad.
  • Strawberries – fresh, juicy, strawberries add a simple and wonderful sweetness.
  • Red onion – slightly sharp and a nice contrast to the sweetness of the strawberries and candied pecans. 
  • Feta cheese – soft, creamy, salty feta cheese pairs well with the strawberries in this salad. If you’re not a fan of feta cheese, goat cheese or blue cheese would also work well.
  • Candied pecans – these candied pecans, in my humble opinion, are one of the best parts of the salad. It adds a crunchy, sweet texture, and you can swap the pecans out for toasted walnuts or toasted sliced almonds, which would also be totally delicious!
  • Balsamic vinaigrette – easy homemade balsamic vinaigrette dressing tops it all off.

Balsamic Vinaigrette Dressing

The dressing for this strawberry salad is probably my favorite part…ok it’s actually tied with the candied pecans! I started with Beth’s easy homemade balsamic vinaigrette and made one adjustment by replacing the mayonnaise with honey for a slightly sweeter taste. The results – absolutely amazing!

You can certainly use a store bought balsamic vinaigrette if you don’t have a well stocked pantry with all the necessary ingredients on hand, but I promise this homemade balsamic vinaigrette will taste wayyy better! I highly recommend you give it a try! ;)

Budget-Friendly Recipe Tips

  1. If chopped nuts are a little too costly at your local store, toast up some day-old bread to use in place of the chopped pecans, similar to our Panzanella salad.
  2. To bulk up the salad and make it stretch a little further, add your favorite pasta like penne or bow-tie pasta.
Side view of plated strawberry spinach salad

How To Store Strawberry Spinach Salad

Strawberry spinach salad stores well in the fridge for up to 3 days. In order to keep the spinach from wilting too much, it’s best to store the strawberries and the dressing separately and add them to the salad right before you’re ready to serve.

Serving Suggestions

This salad makes a great lunch meal by itself, Monti and I totally gobbled it up at the test studio, but you can also add some grilled chicken or sautéed shrimp on top for a more filling meal. This salad also pairs well with other leaner protein like baked cod and pan-seared chicken.

Overhead shot of two plates of strawberry spinach salad with a small bowl of strawberries and feta cheese on the side.
Overhead close up shot of plated strawberry spinach salad.
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Strawberry Spinach Salad

A fresh, vibrant, Strawberry Spinach Salad with homemade balsamic vinaigrette dressing, candied pecans, and insanely delicious flavors!
Course Salad
Cuisine American
Total Cost $8.72 recipe / $2.18 serving
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 side salads
Calories 405kcal

Ingredients

Balsamic Vinaigrette

  • 1/3 cup olive oil $1.10
  • 3 Tbsp balsamic vinegar $0.45
  • 2 Tbsp honey $0.50
  • 1/2 Tbsp Dijon mustard $0.09
  • 1 garlic clove, minced $0.08
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp salt $0.01
  • 1/4 tsp freshly cracked black pepper $0.02

Candied Pecans

  • 1/2 Tbsp butter $0.07
  • 2 Tbsp brown sugar $0.08
  • 1 pinch salt $0.01
  • 1/2 cup chopped pecans $1.15

Salad

  • 8 oz baby spinach $1.83
  • 1/2 lb strawberries, sliced $1.25
  • 1/4 red onion, thinly sliced $0.21
  • 2 oz crumbled feta cheese $1.82

Instructions

  • Start by making the homemade balsamic vinaigrette dressing. Add the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic clove, dried basil, salt, and freshly cracked black pepper to a jar, bowl, or blender. Close the jar and shake the ingredients together, whisk in a bowl, or blend until the dressing is evenly combined. Set the dressing aside.
  • Next make the candied pecans. Add the butter, brown sugar and a pinch of salt to a small non-stick skillet. Heat over medium heat while stirring.
  • Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
  • Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
  • Now prep the strawberries, red onion and feta cheese. Remove the stems and slice the strawberries, thinly slice the red onion, and crumble the feta. Set these ingredients to the side.
  • Divide the spinach between four plates. Drizzle 2 Tbsp of balsamic vinaigrette on top of each bed of spinach.
  • Add sliced strawberries, red onions, a tablespoon or two of candied pecans, and a tablespoon of feta cheese to each salad. Feel free to drizzle a little more balsamic vinaigrette over the top of each and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 27g | Protein: 6g | Fat: 33g | Sodium: 400mg | Fiber: 4g

Do you love easy summer salad recipes? Try our Creamy Cucumber Salad, Panzanella, or Summer Vegetable Pasta Salad.

HOW TO MAKE STRAWBERRY SPINACH SALAD – STEP BY STEP PHOTOS

Prepared balsamic vinaigrette dressing

Start by making the homemade balsamic vinaigrette. Add 1/3 cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp honey, 1/2 Tbsp Dijon mustard, 1 garlic clove minced, 1/2 tsp dried basic, 1/4 tsp salt, and 1/4 tsp freshly cracked black pepper to a jar, bowl, or blender. Add a top to the jar and shake, whisk in a bowl, or blend until all the ingredients are evenly combined. Set the vinaigrette dressing aside.

Chopped pecans, butter and brown sugar in a nonstick skillet

Next make the candied pecans. In a small non-stick skillet add 1/2 Tbsp butter, 2 Tbsp brown sugar, and a pinch of salt. Heat over medium heat while stirring just until the butter and brown sugar begins to melt. Add 1/2 cup of chopped pecan and stir to coat in the brown sugar mixture. Continue to cook for 2-4 minutes or until the brown sugar is fully melted (looks glossy, not grainy) and completely coating the pecans.

Candied pecans spread out on a parchment lined baking sheet

Remove the skillet from the heat immediately, to prevent the brown sugar from over cooking and burning. Transfer the candied pecans to a parchment lined baking sheet, spread out in a flat layer. Allow them to cool for 10 minutes and the sugar coating will fully harden.

Sliced strawberries, sliced red onion, feta cheese, and canided pecans on a wood cutting board

Now prep the rest of the salad ingredients. Wash and slice 1/2 pound of strawberries, thinly slice 1/4 of a red onion, portion out 2 oz of crumbled feta cheese, and gather your cooled candied pecans.

Baby spinach in a large serving bowl with balsamic vinaigrette dressing

Divide 8 oz of spinach between four salad plates (roughly 2 oz per plate) or you can add all of the spinach to a larger serving bowl. Add 2 Tbsp of the balsamic vinaigrette to each salad plate or drizzle 1/3 cup of the dressing over the bowl of spinach. Reserve the rest of the dressing to add right before serving.

Overhead close up shot of plated strawberry spinach salad.

Divide the toppings (sliced strawberries, sliced red onion, 1 tablespoon of crumbled feta, and 1-2 tablespoons of candied pecans) between the four salad plates or add the toppings to a larger salad serving bowl. Drizzle each salad with a little more of the balsamic dressing and enjoy!

More Easy Salad Recipes

The post Strawberry Spinach Salad appeared first on Budget Bytes.

Vegan BLT Salad with Avocado & Tempeh Bacon

Say hello to one seriously satisfying salad: the vegan BLT! Think all the flavor of your favorite sandwich with salty tempeh bacon, tangy tomatoes, and crunchy lettuce tossed in a creamy ranch dressing. She’s nourishing and DREAMY!
Just 7 ingredients r…

Vegan BLT Salad with Avocado & Tempeh Bacon

Say hello to one seriously satisfying salad: the vegan BLT! Think all the flavor of your favorite sandwich with salty tempeh bacon, tangy tomatoes, and crunchy lettuce tossed in a creamy ranch dressing. She’s nourishing and DREAMY!

Just 7 ingredients required for this EASY, veggie-packed, plant-based twist on a classic. Let’s make BLTs in a bowl!

This bountiful salad begins with a mix of fresh veggies including crunchy romaine, sweet cherry tomatoes, hydrating cucumber, satisfying avocado, and peppery red onion.

Vegan BLT Salad with Avocado & Tempeh Bacon from Minimalist Baker →

Tuna Pasta Salad

This classic tuna pasta salad is the perfect dish for a summer picnic or potluck. It’s easy to make, cool, creamy, and perfect for a crowd.

The post Tuna Pasta Salad appeared first on Budget Bytes.

It’s officially H.O.T. outside, so I’m leaning into my cold pasta salads hard these days! This Tuna Pasta Salad is an easy classic that is cool, creamy, inexpensive, and it keeps me full. This one is seriously simple and it’s the perfect salad for summer BBQs, potlucks, to pack for lunches, or to have a quick cold meal when you’re sweating it out in this heat. So bookmark it now because you’ll want to revisit it, again and again, this summer!

Close up overhead view of a bowl full of tuna pasta salad.

What’s In Tuna Pasta Salad

This classic recipe is really simple and most of the ingredients are fairly inexpensive. To make this tuna pasta salad you’ll need:

  • Pasta – We used small shells, but you can use any small shape. Bowtie pasta is another great option.
  • Tuna – Canned tuna is probably the most expensive ingredient in this pasta salad, but a little goes a long way! We used two 5oz. cans to span all six servings. If you want to reduce the price even further, drop down to one can and increase the amount of peas for more protein!
  • Onion – A little onion adds depth of flavor and a lot of great crunch to this salad. We used red onion for color, but a sweet onion also works!
  • Dressing – This tuna salad uses a super simple homemade dressing made with mayonnaise, lemon juice, salt, pepper, and dried dill. Simple but good!

what Kind of Tuna to Use

I prefer chunk light tuna for this pasta salad because it’s a good balance between affordable and having a good texture for the salad. Tuna labeled “solid” will have larger prettier pieces, but usually fetches a higher price. Albicore or white tuna will have a lighter color and a milder flavor. …but I kind of like the stronger taste of tuna for this salad!

Variations on Tuna Pasta Salad

Tuna pasta salad has been a classic for decades and everyone makes it a little different. If you want to branch out from the recipe below, here are some other ingredients you can try:

  • Add diced cheddar for more richness
  • Substitute half of the mayonnaise with plain Greek yogurt for a slightly lighter flavor
  • Substitute the onion with shallots for a milder onion flavor
  • Add diced celery for more crunch
  • Add diced hard-boiled egg for more inexpensive protein
  • Add a couple tablespoons of dill or sweet relish for more flavor
  • Try canned salmon in place of the tuna
  • Add fresh herbs (dill, parsley, tarragon, green onion)

Can You Make Tuna Pasta Salad Ahead?

You can make tuna pasta salad ahead of time, which can be helpful for potlucks and BBQs, but it’s definitely best when eaten on the same day it’s prepared. I would advise against making it more than one day ahead because it will begin to dry out the longer it stays in the refrigerator. Luckily, this pasta salad is a snap to make, so it’s easy to whip up on the day of!

Close up side view of a bowl full of tuna pasta salad.
Close up side view of a bowl full of tuna pasta salad.
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Tuna Pasta Salad with Peas

This classic tuna pasta salad is the perfect dish for a summer picnic or potluck. It's easy to make, cool, creamy, and perfect for a crowd.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $4.83 recipe / $0.81 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 about 1 cup each
Calories 478kcal

Ingredients

  • 3/4 cup mayonnaise $0.92
  • 2 Tbsp lemon juice $0.12
  • 1/4 tsp dried dill $0.03
  • ¾ tsp salt $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 cup diced red onion $0.11
  • 1 cup frozen peas $0.47
  • 12 oz. mini shell pasta $1.13
  • 2 5oz. cans chunk light tuna, drained $1.98

Instructions

  • Make the dressing first. Combine the mayonnaise, lemon juice, dill, salt, and pepper in a bowl, then set the dressing aside.
  • Finely dice the red onion and measure out the frozen peas.
  • Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta and continue to boil until it's almost fully tender (about 5-6 minutes), then add the frozen peas. Continue to cook the pasta and peas together for the last minute or two, or until the pasta is fully tender. Drain the pasta and peas well in a colander, allowing them to cool.
  • Once the pasta and peas are well drained and mostly cooled, transfer them to a large bowl. Add the diced red onion, drained tuna, and prepared dressing. Fold the ingredients together until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 478kcal | Carbohydrates: 48g | Protein: 20g | Fat: 22g | Sodium: 598mg | Fiber: 3g

 

How to Make Tuna Pasta Salad – Step By Step Photos

Ingredients for tuna pasta salad dressing in a bowl, not stirred together.

Make the dressing first. Combine ¾ cup mayonnaise, 2 Tbsp lemon juice, ¾ tsp salt, ¼ tsp pepper, and ¼ tsp dried dill. Stir everything together, then set the dressing aside.

Diced red onion and a measuring cup full of frozen peas.

Finely dice about ½ cup of red onion. Measure 1 cup of frozen peas.

Boiled pasta and peas in a pot full of water.

Bring a large pot of salted water to a boil. Once boiling, add 12 oz. small shell pasta (or any other small shape) and boil just until tender. When the pasta is almost cooked through, add the frozen peas and let them cook with the pasta for the last two minutes. Drain the pasta and peas well in a colander, allowing them to cool.

Ingredients for tuna pasta salad being combined in a bowl.

When the pasta and peas have drained well and cooled down (slightly warm is okay), add them to a large bowl with two drained 5oz. cans of tuna, the diced red onion, and the prepared dressing.

Finished tuna pasta salad in a bowl.

Gently fold the ingredients together until everything is evenly mixed and coated in dressing.

Close up side view of a bowl full of tuna pasta salad.

Serve immediately or refrigerate until ready to eat!

The post Tuna Pasta Salad appeared first on Budget Bytes.

BLT Pasta Salad

This BLT pasta salad recipe is the perfect summer meal! It’s easy to make, full of flavor, and perfect for a potluck or picnic.

The post BLT Pasta Salad appeared first on Budget Bytes.

One of my favorite things about summer is a big ol’ juicy BLT sandwich. But until those gorgeous summer tomatoes come in, I’ll be enjoying that BLT flavor in salad form. This BLT Pasta Salad gives me all that creamy, tomatoey, balcony flavor I love but in a cold and refreshing pasta salad form. Plus, it’s great for all your summer BBQs, picnics, and potlucks. So if you haven’t tried this classic summer pasta salad, put it on your list!

Overhead view of a bowl full of BLT pasta salad.

What’s In BLT Pasta Salad?

Okay, just in case you’ve never experienced the beautiful simplicity of a BLT sandwich, let’s start there. “BLT” stands for “bacon lettuce tomato”. A BLT sandwich is just crispy bacon, fresh lettuce, and sliced tomatoes between two slices of bread, slathered with mayonnaise. It’s simple and perfect.

For BLT Pasta Salad we keep the core flavors the same, but we flesh it out just a bit. I think lettuce is a bit too delicate for pasta salad, so I used fresh spinach instead (I think it holds up better and has better color and texture for a pasta salad). To give the dressing a little more flavor than just plain mayo, we add a little ranch dressing, lemon juice for zing, and some salt and pepper. And then finally, I added a little diced red onion to round out the flavor and texture of the salad. It’s still super simple and totally delish!

What Kind of Pasta to Use

You can use any short pasta shape for this recipe, like rotini, small shells, macaroni, orecchiette, cavatappi, or farfalle (bowtie). I went for bowtie because I thought the shape was super cute in this salad!

How Long Does it Last?

This BLT Pasta Salad benefits from a little time in the fridge (you’ll want it to sit for 10-15 minutes for the best flavor), but it will eventually dry out, so you’ll want to make it the same day if you’re serving it to guests. I ate the leftovers for two days after I originally made the salad and while it was still amazing the next day, it did get a little dry by day two. So for best results, make this salad the same day you plan to serve it and try to eat up those leftovers within a day or so!

Close up side view of a bowl of BLT pasta.
Close up side view of a bowl of BLT pasta.
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BLT Pasta Salad

This BLT pasta salad recipe is the perfect summer meal! It's easy to make, full of flavor, and perfect for a potluck or picnic.
Course Lunch, Salad, Side Dish
Cuisine American
Total Cost $7.39 recipe / $0.92 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 1 cup each
Calories 466kcal

Ingredients

  • 8 oz. bacon $2.30
  • 3/4 cup mayonnaise $0.92
  • 1/4 cup ranch dressing $0.30
  • 2 Tbsp lemon juice $0.12
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02
  • 12 oz. bowtie pasta* $1.25
  • 1 pint grape tomatoes $1.89
  • 1/4 red onion $0.11
  • 2 cups fresh spinach (packed) $0.46

Instructions

  • Cook the bacon in a large skillet over medium heat until brown and crispy. Transfer the cooked bacon to a paper towel-lined plate to drain and cool. Once cooled, chop or crumble the bacon into smaller pieces.
  • While the bacon is cooking, prepare the dressing. Stir together the mayonnaise, ranch dressing, lemon juice, salt, and pepper. Set the dressing aside.
  • Bring a large pot of salted water to a boil for the pasta. Once boiling, add the pasta and cook until tender (7-8 minutes). Drain the pasta in a colander, rinse it briefly with cool water to cool it down, then let it drain very well.
  • While the pasta is cooking and draining, prepare the vegetables. Slice the grape tomatoes in half, finely dice the red onion, and roughly chop the spinach.
  • Once the pasta is cooled and drained, add it to a large bowl along with the spinach, tomatoes, onions, and dressing. Stir everything together until evenly combined and coated in dressing. Let the pasta sit for 10-15 minutes for the flavors to blend, then stir once more and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 466kcal | Carbohydrates: 36g | Protein: 10g | Fat: 31g | Sodium: 546mg | Fiber: 2g

How to Make BLT Pasta Salad – Step by Step Photos

Cooked bacon in a skillet.

Begin by cooking 8oz. of bacon in a skillet over medium heat until it is brown and crispy. Remove the bacon from the skillet and drain on a paper towel-lined plate. Once cooled, chop or crumble the bacon into smaller pieces.

Dressing ingredients in a bowl, not stirred together.

While the bacon is cooking, make the salad dressing. Combine ¾ cup mayonnaise, ¼ cup ranch dressing, 2 Tbsp lemon juice, ½ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing aside.

Cooked bowtie pasta in the pot being lifted by a pasta fork.

Add a tablespoon of salt to a large pot of water and bring it to a boil over high heat. Once boiling, add 12oz. bowtie pasta and continue to boil until the pasta is tender (7-8 minutes). drain the pasta in a colander. Give it a quick rinse with cool water to cool it off, then let it drain very well.

Sliced grape tomatoes and diced red onion on a cutting board.

While the pasta is cooking and draining, slice one pint of grape tomatoes in half and finely dice ¼ of a red onion (about ⅓ cup diced).

Chopped spinach on a cutting board.

Roughly chop 2 packed cups of fresh spinach into bite-sized pieces.

Ingredients for BLT pasta salad being combined in a bowl.

Once the pasta is cooled and well drained, transfer it to a large bowl and add the spinach, tomatoes, onions, and dressing.

BLT pasta salad after the ingredients are stirred together.

Stir until everything is evenly combined and coated in dressing. Let the salad sit for about 10 minutes for the flavors to blend a little more, then give it one more stir before serving.

Close up overhead view of BLT pasta salad in a bowl.

So summery!

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Sausage Kebabs

With just a few simple ingredients, Sausage Kebabs are a fast, easy, and delicious way to enjoy summer grilling.

The post Sausage Kebabs appeared first on Budget Bytes.

You know me, I love sausage. Especially smoked sausage. It’s packed with SO MUCH flavor that you barely have to do anything to make a delicious meal out of it. And that’s why these sausage kebabs are ridiculously easy, super tasty, and are the perfect summertime meal. They feel as splurgy as going out to eat, except way less expensive. 😉 And don’t worry, if you don’t have a grill, you can still make them using a grill pan or your oven’s broiler!

Overhead view of sausage kebabs on a serving platter with parchment paper.

Ingredients for Sausage Kebabs

Okay, this recipe is so crazy easy, you’re going to love it! You only need to pick up a few simple ingredients at the store to make these awesome kebabs:

  • Smoked Sausage: the sausage is bringing most of the flavor to this party with its herbs and spices and deliciously smoky flavor. You can use any type of smoked sausage that you’d like. Pork sausage, beef sausage, turkey sausage, andouille sausage, kielbasa, whatever you like!
  • Vegetables: I like to go for a rainbow of color to make the kebabs visually enticing, but if you’re working with a very tight budget you can go with just green bell peppers and yellow onions. It’s still going to be delicious!
  • Oil and Spices: A simple mix of smoked paprika, garlic powder, salt, and pepper gives everything on the kebabs a nice light coating of extra flavor. The oil helps the spices stick and keeps everything from drying out on the grill.
  • BBQ Sauce: A final slather of BBQ sauce gives the kebabs a sticky sweet and tangy coating that is just to-die-for! You can use any flavor BBQ sauce you’d like. I vote for a hickory smoke or spicy BBQ.

No Grill? No Problem.

These sausage kebabs are perfect for tossing onto a hot grill, but if you don’t have a grill you can still whip them up with no problem using your oven’s broiler or a grill pan on the stove top. The broiler on an oven is very similar to a grill in that it provides close range high heat. If you have a gas stove it’s even closer to being just like the open flame of a grill.

To use a broiler: Adjust the oven’s rack so that it is about 5-6 inches away from the broiler. Turn the broiler on to high. Place a wire cooling rack on a baking sheet, then place the kebabs on top of the wire rack. Transfer the kebabs to the oven and cook under the broiler, watching very closely, until they are slightly charred on top. Flip the kebabs and brush a light coating of BBQ sauce over the cooked side. Continue to cook, flip, and brush with BBQ sauce until all sides are charred, coated in BBQ sauce, and the sauce has caramelized slightly.

To use a grill pan: Heat the grill pan over medium-high heat. Make sure to allow the pan to fully pre-heat for about 10 minutes. Place the kebabs on the grill pan and cook until charred on one side. Flip the kebabs and brush a light coating of BBQ sauce over the cooked side. Continue to cook, flip, and brush with BBQ sauce until all sides are charred, coated in BBQ sauce, and the sauce has caramelized slightly.

What to Serve with Sausage Kebabs

You’ll definitely want to serve these sassy little kebabs with other summertime classics like macaroni salad, vegetable pasta salad, sweet corn salsa, potato salad, three bean salad, and maybe some lemon cream pie for dessert!

Sausage Kebabs on a grill pan with a bowl of BBQ sauce on the side.
Close up overhead view of BBQ sausage kebabs.
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Sausage Kebabs

With just a few simple ingredients, Sausage Kebabs are a fast, easy, and delicious way to enjoy summer grilling.
Course Dinner, Main Course
Cuisine American
Total Cost $9.24 recipe / $2.32 serving
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 two kebabs each
Calories 460kcal

Ingredients

Instructions

  • Slice the sausage into ½-inch thick rounds. Chop the onions and bell peppers into 1-inch pieces.
  • Place the sausage and vegetables in a large bowl. Drizzle the cooking oil over top. Combine the smoked paprika, garlic powder, salt, and pepper in a small bowl, then sprinkle over the sausage and vegetables.
  • Toss the sausage and vegetables until well coated in oil and spices.
  • Build the kebabs by skewering the sausage and vegetables in an alternating sequence. You should get about eight kebabs, depending on the size of your skewers and vegetables.
  • Cook the kebabs over a hot grill, on a hot cast iron grill pan (preheated well over medium-high heat), or under your oven's broiler (about 5-6 inches from the broiler) until the kebabs are slightly charred on one side.
  • Flip the kebabs and continue to cook until charred on a second side. Brush a light coating of BBQ sauce over the side that has already been charred. Continue to cook, turn, and brush on BBQ sauce until the kebabs are charred on all sides and the BBQ sauce is slightly caramelized. Serve hot and enjoy!

See how we calculate recipe costs here.

Notes

Total cook time will vary depending on the cooking method and heat level.

Nutrition

Serving: 2kebabs | Calories: 460kcal | Carbohydrates: 25g | Protein: 14g | Fat: 34g | Sodium: 1358mg | Fiber: 2g
Close up overhead view of BBQ sausage kebabs.

How to Make sausage kebabs – Step by Step Photos

Ingredients for sausage kebabs on a cutting board.

Slice one 14oz. link of smoked sausage into ½-inch thick rounds. Chop one red onion, one green bell pepper, one yellow bell pepper, and one orange bell pepper into one-inch pieces. (You can use any color peppers or onions that fit your budget.)

Sausage and vegetables in a bowl with seasoning being sprinkled over top.

Place the sausage and vegetables into a large bowl. Drizzle 2 Tbsp cooking oil over top. Combine 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp freshly cracked pepper in a bowl, then sprinkle it over the sausage and vegetables.

Seasoned sausage and vegetables in the bowl.

Toss the sausage and vegetables until everything is evenly coated in oil and spices.

Prepared sausage kebabs on skewers, uncooked.

Build the kebabs by skewering the sausage and vegetables in an alternating pattern. You should get about 8 kebabs, depending on the length of your skewers and size of your vegetables.

Sausage kebabs on the grill pan with BBQ sauce being brushed over top.

Cook the kebabs on a grill, under your oven’s broiler, or on a hot grill pan until lightly charred on one side. Flip the kebabs and brush a light coating of BBQ sauce over the cooked side. Continue to cook, flip, and brush with BBQ sauce until all sides are charred, coated in BBQ sauce, and the sauce has caramelized slightly.

Side view of sausage kebabs on a serving platter with parchment paper.

Serve hot and enjoy with your favorite summer sides!

The post Sausage Kebabs appeared first on Budget Bytes.

Roasted Vegetable Enchiladas

This roasted vegetable enchiladas recipe is easy to customize with your choice of veggies and baked to delicious cheesy perfection. One of our family’s all-time favorite ways to eat our veggies! ♡ These roasted vegetable enchiladas have been a fan favorite here on Gimme Some Oven for over a decade now. They’re super easy to […]

This roasted vegetable enchiladas recipe is easy to customize with your choice of veggies and baked to delicious cheesy perfection.

One of our family’s all-time favorite ways to eat our veggies! ♡

These roasted vegetable enchiladas have been a fan favorite here on Gimme Some Oven for over a decade now. They’re super easy to make with whatever leftover vegetables happen to be hanging out in your fridge. And after many years of serving these enchiladas to veggie-lovers and veggie-skeptics alike, I can vouch that everyone loves these enchiladas no matter which veggies you toss in. They all get extra caramelized and yummy while roasting in the oven anyway, and then once they’re rolled up in tortillas and baked with zesty enchilada sauce and melty cheese, I’m telling you — people just dive right in. They’re too good to resist!

I’m of course partial to making them with my favorite homemade red enchilada sauce, but feel free to use store-bought if you’re looking to save time. I’ve also included make-ahead instructions below if you’d like to make a pan in advance to refrigerate or freeze. And if you would like to make these gluten-free, just grab your favorite corn or gf flour tortillas and you’ll be good to go.

Let’s make a yummy pan of vegetarian enchiladas together!

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