Easy Chicken and Vegetable Meal Prep

This simple chicken and vegetable meal prep is an easy way to prepare meals ahead to save time and money, plus it’s customizable!

The post Easy Chicken and Vegetable Meal Prep appeared first on Budget Bytes.

It’s January again and this time of year there are a LOT of people experimenting with meal prep, whether it be for budget reasons, health reasons, or maybe you’re just trying to work on organization and time management. Well, this blog post is simply to remind you that meal prep doesn’t have to be complicated. This Easy Chicken and Vegetable Meal Prep is what I make when I don’t want to think too hard. It’s easy, always satisfying, and there is plenty of room for customization.

Four rectangular glass meal prep containers with chicken, brussels sprouts and sweet potato

The Meal Prep Formula

The easiest way to meal prep is to use a simple formula and just plug ingredients into the formula. So for this meal prep, I used the protein + veg + veg formula. Sometimes I do a protein + veg + grain. Either way, I keep the cooking method and seasonings simple to reduce effort.

A third formula that I use sometimes is refrigerator salad + protein. This formula is a little more involved, in my opinion, because salads tend to take a little more prep work than a simple roasted vegetable.

Other Vegetable Options

As mentioned above, one of the reasons I love this simple meal prep is that it’s super customizable. If you’re not a fan of the vegetables I used, you can swap them out with just about anything. Here are some options:

Keep the Seasonings Simple

One of the keys to keeping this meal prep fast and easy is to not overthink the seasonings. This is one time when I usually lean heavily on pre-made seasoning blends. I don’t want to pull out ten bottles of herbs and spices, I just want to add a sprinkle-sprinkle of one thing and that and be done with it. Some great seasoning options are steak seasoning, cajun seasoning, taco seasoning, chili seasoning, za’atar, curry powder, garlic herb seasoning, lemon pepper, or Greek seasoning.

I usually season the protein heavily, and then keep the seasonings for the vegetables quite simple (salt, pepper, maybe garlic powder) so they aren’t competing too much.

Bulk it Up

A great way to bulk this meal up a bit without adding too much to the cost is to add a grain. Try rice, quinoa, bulgur, farro, or barley are all great options. Try cooking your grain in broth instead of water for an easy extra dose of flavor.

lineup of meal prep containers with chicken, brussels sprouts, and sweet potatoes
lineup of meal prep containers with chicken, brussels sprouts, and sweet potatoes

Chicken and Vegetable Meal Prep

This simple chicken and vegetable meal prep is an easy way to prepare meals ahead to save time and money, plus it's customizable!
Course Dinner, Lunch
Cuisine American
Total Cost $10.59 recipe / $2.65 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 461kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lb. Brussels sprouts $1.99
  • 1.25 lbs. sweet potato* $1.25
  • 3 Tbsp cooking oil, divided $0.12
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1.3 lb. boneless, skinless chicken breast $6.79
  • 2 tsp steak seasoning $0.20
  • 1/2 tsp smoked paprika $0.05
  • 1/2 tsp sweet paprika $0.05
  • 1 Tbsp butter $0.10

Instructions

  • Preheat the oven to 400ºF. Rinse the Brussels sprouts and slice them in half. Place them on a parchment-lined baking sheet, drizzle with 1 Tbsp oil, and add a pinch of salt and pepper. Toss to coat.
  • Wash the sweet potato then slice it in half lengthwise. Prick the outside surface with a fork. Rub 1 Tbsp oil over all surfaces of the sweet potato. Place the sweet potato, cut sides down, on the baking sheet with the Brussels sprouts.
  • Transfer the baking sheet to the oven and roast for 20 minutes. After 20 minutes, stir the Brussels sprouts, then return the baking sheet to the oven for 10-15 minutes, or until the Brussels sprouts have reached your desired level of browning. If the sweet potato is not softened all the way through at this point, just remove the sprouts and return the sweet potato to the oven.
  • While the vegetables are roasting, prepare the chicken breast. Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl. Coat the chicken breasts in the seasoning mixture.
  • Heat the remaining tablespoon of oil in a large skillet over medium-low heat. Once hot, add the chicken breasts.
  • Cook the chicken breasts, without flipping, for about 8 minutes, or until well browned on the bottom. Flip the breasts and cook on the second side until well browned and cooked through (internal temperature 165ºF). Cooking time will vary with the thickness of the chicken.
  • Transfer the cooked chicken breast to a clean cutting board to rest for five minutes before slicing.
  • Cut the sweet potato halves in half once again to create four portions. Divide the sweet potatoes, Brussels sprouts, and sliced chicken between four containers. Add a pat of butter to each piece of sweet potato. Refrigerate up to four days.

Notes

*I had one very large sweet potato and used ¼ of the potato per portion. You could also use two smaller sweet potatoes and use ½ of each per meal prep.

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 40g | Protein: 38g | Fat: 18g | Sodium: 448mg | Fiber: 9g

How to Make Chicken and Vegetable Meal Prep – Step by Step Photos

Prepped Brussels sprouts on a baking sheet

Preheat the oven to 400ºF. Rinse one pound of Brussels sprouts and slice them in half. Place them on a parchment lined baking sheet, drizzle with 1 Tbsp cooking oil, and add a pinch of salt and pepper. Toss to coat the Brussels sprouts.

Prepped sweet potatoes on the baking sheet with Brussels sprouts

Wash a sweet potato (or two) and slice it in half length-wise. Use a fork to prick the outer skin. Rub a tablespoon of cooking oil over all surfaces of the sweet potato. Place the sweet potato, cut sides down, on the baking sheet with the Brussels sprouts.

Roasted Brussels Sprouts and Sweet Potato

Roast the vegetables for 20 minutes, then stir the Brussels sprouts and return everything to the oven for another 10-15 minutes, or until the Brussels have browned to your liking. If the sweet potatoes are not softened all the way through, simply remove the Brussels and return the sweet potato to the oven until tender.

Seasoned chicken breasts on a cutting board

While the vegetables are in the oven, prepare the chicken. Coat the outside of two boneless, skinless chicken breasts with a mix of 2 tsp steak seasoning, ½ tsp smoked paprika, and ½ tsp sweet paprika.

oil being added to the skillet

Add 1 Tbsp cooking oil to a large skillet and heat over medium-low.

Cooked Chicken breasts in the skillet

Once the skillet and oil are hot, add the seasoned chicken breasts. Cook on one side, without flipping, for about 8 minutes or until well browned on the bottom. Flip the chicken breasts and cook on the second side until well browned and cooked through (internal temperature of 165º).

Sliced chicken breasts

Transfer the chicken breast to a clean cutting board and let it rest for 5 minutes before slicing.

meal prep containers full of chicken, Brussels sprouts, and sweet potato scattered on the surface

Divide the Brussels sprouts, sweet potato, and chicken between four meal prep containers. Add a pat of butter to each sweet potato. Refrigerate up to four days.

The post Easy Chicken and Vegetable Meal Prep appeared first on Budget Bytes.

Sweet Potato Curry

This sweet potato curry recipe with chickpeas makes an irresistible healthy dinner! It stars luscious coconut milk and Thai curry…

A Couple Cooks – Recipes worth repeating.

This sweet potato curry recipe with chickpeas makes an irresistible healthy dinner! It stars luscious coconut milk and Thai curry paste.

Sweet potato curry

When it comes to healthy recipes, here’s a plant-based dinner that’s just as satisfying as a margherita pizza or chili cheese fries (we think). Try this Sweet Potato Curry! Tender sweet potatoes and bell peppers swim in a luscious broth of coconut milk and Thai curry paste, topped with fresh cilantro and crunchy peanuts. There’s so much flavor going on, you’ll want to take another bite before you’re finished savoring the first. Welcome to: your easy weeknight dinner soulmate!

The origin of curry

What’s the origin of a curry? The word “curry” is a Western invention to poorly describe the nuance of what colonizers observed in foreign cuisines (see Bon Appetit). Today, the term is pretty broad: it’s used to describe any dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread. It’s made in many countries with varying flavor profiles, including India, Thailand, Cambodia, Malaysia, Indonesia, South Africa, Nigeria, England and more.

This recipe is loosely based on a Thai or Southeast Asian-style red curry using red curry paste and coconut milk. After traveling in Southeast Asia, we fell in love with the flavors of ginger, garlic, galangal, lime and lemongrass. Sweet potato and chickpeas aren’t traditional ingredients in this type of curry (though pumpkin is); so this is a non-traditional spin on the concept.

Sweet Potato Curry

Ingredients in this sweet potato curry recipe

This sweet potato curry is a fantastic easy dinner recipe that makes vegetables taste irresistibly rich and nuanced. The broth uses the shortcut of curry paste to infuse massive flavor into each bite. Here’s what you’ll need to have on hand:

  • Sweet potato: find medium-sized orange sweet potatoes
  • Yellow onion
  • Bell pepper
  • Garlic
  • Spinach
  • Red curry paste: we like Thai Kitchen brand because it’s flavorful yet not too spicy! See below for more notes
  • Coconut milk: Use only full-fat or regular here for the right richness and body
  • Peanut butter
  • Lime juice (optional)
  • Olive oil

Red curry paste: what to know

Red curry paste is a shortcut for Western kitchens, not an authentic ingredient: it’s a jarred paste that takes all the flavor of a Thai curry and concentrates it! Curry paste is made with chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings a massive amount of flavor and lasts for months in the fridge. A few notes on this ingredient:

  • The heat level varies based on the brand. We like Thai kitchen curry paste because it’s very mild (and works for our 4-year old!). There are many great brands to try: just make sure to taste your curry paste and if it’s very spicy, use a little less than the recipe specifies.
  • Find it near the Thai products in most grocery stores. It keeps for months in the refrigerator. You can also buy it online: Thai Kitchen red curry paste.
Sweet Potato Chickpea Curry

Ways to serve sweet potato curry

This sweet potato curry is a Southeast Asian-style curry, so it’s best served with rice. (Reserve naan for an Indian-style curry.) That makes it a vegan and gluten-free dinner recipe that’s packed with flavor. Here are the best styles of rice to serve alongside:

More curry recipes

We could eat curry every night of the week! Here are a few more tasty curry recipes:

This sweet potato curry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Sweet potato curry

Sweet Potato Curry


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

This sweet potato curry recipe with chickpeas makes an irresistible healthy dinner! It stars luscious coconut milk and Thai curry paste.


Ingredients

  • 1 yellow onion, diced
  • 2 medium sweet potatoes (about 1 1/2 pounds), unpeeled or peeled and diced into 1/2-inch chunks
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced into thin strips
  • 2 tablespoons olive oil
  • 15-ounce can chickpeas, drained and rinsed
  • 15-ounce can full fat coconut milk
  • 3 tablespoons Thai red curry paste (we like Thai Kitchen brand)*
  • 1 tablespoon peanut butter
  • 1 ½ teaspoons kosher salt
  • 4 cups baby spinach or chopped spinach
  • ½ tablespoon lime juice, to finish (optional)
  • Crushed peanuts and torn fresh cilantro, to garnish
  • To serve: jasmine rice or basmati rice

Instructions

  1. If serving with rice, start the jasmine rice or basmati rice.
  2. Chop the onion, sweet potato, garlic, and bell pepper as noted above.
  3. In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sweet potato and sauté for 5 minutes, until onions are translucent. Add the garlic and red pepper and sauté for 1 minute.
  4. Add the chickpeas (drained and rinsed), coconut milk, curry paste, peanut butter, 1 cup water and the kosher salt and bring to a simmer. Simmer until sweet potatoes are tender, about 15 to 20 minutes.
  5. Add the spinach and lime juice and cook until the spinach wilts, about 1 minute.
  6. Garnish with crushed peanuts and torn cilantro. Serve immediately with rice. Leftovers store up to 3 days refrigerated, or 2 months frozen.

Notes

*The heat level for red curry pastes varies based on the brand. The brand we like, Thai Kitchen, is very mild. Taste your curry paste beforehand and add a little less if you’re worried about the heat level.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Curry

Keywords: Sweet potato curry, sweet potato chickpea curry

A Couple Cooks - Recipes worth repeating.

Sweet Potato Refried Bean Tostadas

When we need an easy meal that the entire family loves, we make tostadas! Our Easy Tostadas are our go to, but sometimes we mix it up and make Sweet Potato Refried Bean Tostadas. These are my personal favorite because all of the flavors are SO good! Th…

When we need an easy meal that the entire family loves, we make tostadas! Our Easy Tostadas are our go to, but sometimes we mix it up and make Sweet Potato Refried Bean Tostadas. These are my personal favorite because all of the flavors are SO good! This is a vegetarian meal that is so…

The post Sweet Potato Refried Bean Tostadas appeared first on Two Peas & Their Pod.

Savory Vegan Sweet Potato Casserole

If you are looking for an aromatic, herby, savory sweet potato casserole (that is vegan and gluten-free as well), you may want to give this recipe a try. It has a soft sweet potato mash as a base topped with caramelized onions and flaky grated crumbles…

If you are looking for an aromatic, herby, savory sweet potato casserole (that is vegan and gluten-free as well), you may want to give this recipe a try. It has a soft sweet potato mash as a base topped with caramelized onions and flaky grated crumbles seasoned with thyme, sage, and rosemary. You’ll thank us...

Read More

The post Savory Vegan Sweet Potato Casserole appeared first on My Pure Plants.

How to Make Thanksgiving Dinner for Two

Make these easy scaled-down recipes for turkey and stuffing, mashed potatoes, gravy, and more to make a classic Thanksgiving dinner for two.

The post How to Make Thanksgiving Dinner for Two appeared first on Budget Bytes.

Huge Thanksgiving dinners with tons of family and loved ones are awesome, but not everyone has the option to travel or the family to get together with. If for one reason or another you find yourself alone or celebrating Thanksgiving with just one other person, you can still enjoy a classic Thanksgiving dinner on a smaller scale. I’ve crafted this smaller-sized meal that can be prepared in about two hours, so you can enjoy all those delicious thanksgiving recipes without a huge production. :)

Thanksgiving for two spread as seen from above

What’s Included in This Thanksgiving Dinner for Two

This smaller Thanksgiving dinner menu includes the following scaled-down classic Thanksgiving recipes:

  • Roasted Turkey Breast and Stuffing
  • Candied Sweet Potatoes
  • Roasted Brussels Sprouts
  • Mashed Potatoes
  • Green Bean “Casserole” (stove top version)
  • Mushroom Herb Gravy

Each recipe makes about 2-4 servings, so you’ll still have a few leftovers, but not as much as if you had cooked regular-sized Thanksgiving dinner (we’re all about reducing food waste here at Budget Bytes).

Three recipes will be prepared in the oven (at the same time and same temperature) and three will be prepared on the stove top while the other recipes are doing their thing in the oven.

In addition to the recipes listed above, here are a couple optional extras you can add, either homemade or store-bought. You can make homemade cranberry sauce or mini pumpkin pies the day before. You might want to prepare a quick Thanksgiving grazing board to snack on earlier in the day, or maybe some cranberry cream cheese dip with crackers. And don’t forget to make a couple of Apple Cider Mimosas!

How Long Does it Take to Prepare?

I was able to make this meal in about two hours. The turkey and stuffing takes approximately 1.5 hours to roast, and I was able to prepare the rest of the sides while they were in the oven. I’m probably a bit faster than the average home cook and very well accustomed to multi-tasking in the kitchen, but I also paused to take all of my photographs in that time, so I think 2-3 hours is reasonable for most people. Beginners may wan to allow for extra time.

NOTE: The most important part of being able to prepare this meal in a decent amount of time is to read through the plan thoroughly before beginning. You need to understand how to execute each recipe and in which order before you begin so you don’t get lost. Making a Thanksgiving dinner, any Thanksgiving dinner, takes coordination and multi-tasking skills.

What You Need

For this entire meal you’ll need the following equipment:

  • 8×8″ casserole dish
  • Large baking sheet (about 16″x13″)
  • Medium saucepot (2.5 qt.)
  • 3 qt. covered sauté pan or pot
  • 10″ skillet
  • Chef’s knife
  • Cutting board
  • Colander
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Parchment paper

In addition to the equipment listed above, you’ll need the following ingredients:

  • 2.5 lbs. bone-in, skin-on turkey breast
  • ½ lb. Brussels sprouts
  • ¾ lb. sweet potato
  • 1 lb. russet potato
  • 8 oz. mushrooms
  • 12 oz. frozen cut green beans
  • 2 cloves garlic
  • 1 6oz. box stuffing mix
  • 1 Tbsp brown sugar
  • 3 ½ Tbsps all-purpose flour
  • ½ cup French fried onions (packaged)
  • 2 cups vegetable broth
  • 1 ¼ cup milk
  • 11 Tbsp butter
  • 1 ¼ tsp rubbed sage
  • 1 tsp dried rosemary
  • 1 ⅛ tsp dried thyme
  • ¼ tsp garlic powder
  • ¼ tsp cinnamon
  • ⅛ tsp ground cloves
  • Salt, pepper, and olive oil
Thanksgiving dinner for two on a plate with a fork

How to Make Thanksgiving for Two – Step by Step Instructions

Okay, let’s get into it! I have the process divided into steps below. Each recipe is its own step so you can skip recipes you don’t like or even scale up recipes that you may want more of. You’ll be cooking most of these simultaneously, but they are listed in order of execution. Keep in mind that the cooking times will overlap. Make sure to read through the instructions thoroughly before beginning. Understanding the process for each recipe and the sequence is critical to executing a Thanksgiving dinner!

NOTE: Before beginning, adjust the racks in your oven so the top rack is slightly above the middle position and the lower rack is just below the middle position (not on the lowest position). The bottom rack only needs enough vertical room for a sheet pan, while the top rack needs enough height for the casserole dish and turkey breast.

1. Turkey and Stuffing

Sliced roasted turkey and stuffing on a plate

This turkey turns out so incredibly juicy and so so much easier than roasting a whole bird. The stuffing absorbs the juices and fat from the turkey as it roasts, making it even more flavorful!

The turkey and stuffing take the longest to cook (about 1.5 hours), so you’ll want to begin this first. The rest of the sides can be prepared while the turkey and stuffing are in the oven.

Sliced roasted turkey and stuffing on a plate

Roasted Turkey Breast with Stuffing

Herb roasted turkey breast and stuffing cook together for one easy and flavorful main dish in this Thanksgiving for two.
Total Cost $13.85 recipe / $4.62 serving
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 3 to 4
Calories 552kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 6oz. box stuffing mix $0.89
  • 1.5 cups water $0.00
  • 4 Tbsp butter, room temperature $0.40
  • 1 tsp dried sage $0.10
  • 1 tsp dried rosemary $0.10
  • 1 tsp dried thyme $0.10
  • 3/4 tsp salt $0.05
  • 2.5 lb. bone-in, skin on turkey breast $12.21

Instructions

  • Preheat the oven to 350ºF. Add the box of stuffing mix to a bowl, then pour in 1.5 cups warm water. Stir and let the stuffing sit to absorb the water as you prepare the turkey.
  • Combine the room temperature butter, sage, rosemary, thyme, and salt in a small bowl.
  • Pat the turkey breast dry, then spread the herb butter mixture all over the surface.
  • Transfer the stuffing to the bottom of an 8×8-inch casserole dish and place the turkey breast on top. The turkey should cover nearly all of the stuffing. If there is a lot of stuffing exposed, use foil to cover the stuffing mix to prevent it from browning too much during the hour and a half in the oven.
  • Transfer the turkey and stuffing to the oven (upper rack) and roast for about 1.5 hours, or until the internal temperature of the turkey breast reaches 165ºF.
  • After roasting, let the turkey and stuffing rest for 10-15 minutes before slicing and serving. The stuffing under the turkey will have absorbed quite a bit of moisture from the turkey, while the stuffing on the edges will be quite crunchy. Simply stir the stuffing together and let it sit for about five minutes to rehydrate the drier pieces before serving.

Nutrition

Serving: 1serving | Calories: 552kcal | Carbohydrates: 33g | Protein: 66g | Fat: 18g | Sodium: 1722mg | Fiber: 1g

Turkey and Stuffing Step by Step Photos

  1. Preheat the oven to 350ºF. Place the contents of one 6oz. box of stuffing mix in a bowl and add 1.5 cups of warm water. Stir to combine, then set it aside to soak as you prepare the turkey.
  2. Combine 4 Tbsp room temperature butter with 1 tsp dried sage, 1 tsp dried rosemary, 1 tsp dried thyme, and ¾ tsp salt. Pat a 2.5 lb. bone-in, skin-on turkey breast dry, then smear the herb butter over the surface (if the turkey breast is wet, the butter won’t stick, so dry it well).
  3. Place the hydrated stuffing mix in the bottom of an 8×8-inch casserole dish and place the turkey breast on top. The turkey should cover most of the stuffing. If there are any large portions of stuffing exposed, you may want to cover the exposed portions with foil to prevent them from browning too much as the dish is in the oven. Do not cover the turkey with foil.
  4. Roast the turkey and stuffing in the preheated 350ºF oven for about 1.5 hours, or until the internal temperature of the turkey reaches 165ºF. Let the turkey rest for about 10-15 minutes before slicing and serving.
  5. The stuffing under the turkey will have absorbed a lot of moisture from the turkey as it roasts while the stuffing on the outer edges will be quite crunchy. Simply stir the stuffing together and let it sit for about five minutes for the moisture levels to equalize.

Once the turkey and stuffing are in the oven, move on to recipe #2, Candied Sweet Potatoes and Roasted Brussels Sprouts.

2. Candied Sweet Potatoes and Roasted Brussels Sprouts

Candied Sweet Potatoes and Roasted Brussels Sprouts on a plate

While the turkey and stuffing are roasting, begin the candied sweet potatoes and roasted Brussels sprouts. These will cook together on one sheet pan in the oven at the same time as the turkey and stuffing. The sweet potatoes and Brussels sprouts take about 40 minutes to cook, so you can prepare them on the sheet pan and then wait to put them into the oven until the turkey has about 40 minutes to go.

These candied sweet potatoes were so delicious it was all I could do to keep from eating them ALL myself. :o

Candied Sweet Potatoes and Roasted Brussels Sprouts on a plate

Candied Sweet Potatoes and Roasted Brussels Sprouts

Candied sweet potatoes and roasted Brussels sprouts cook together on one sheet pan for a 2-in-1 easy Thanksgiving side dish.
Total Cost $3.19 recipe / $1.60 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 356kcal
Author Beth – Budget Bytes

Ingredients

Candied Sweet Potatoes

  • 3/4 lb. sweet potato $0.75
  • 1.5 Tbsp butter $0.15
  • 1 Tbsp brown sugar $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp ground cloves $0.02
  • 1/8 tsp salt $0.02

Roasted Brussels Sprouts

  • 1/2 lb. Brussels sprouts $2.00
  • 1 Tbsp olive oil $0.16
  • 1/8 tsp each salt and pepper $0.03

Instructions

  • Peel and slice the sweet potatoes into ½-inch thick rounds. Place the sliced sweet potatoes in a bowl.
  • Melt the butter and then stir in the cinnamon, cloves, and salt. Pour the sweet butter over the sliced sweet potatoes and stir to combine.
  • Cut off any dry ends from the Brussels sprouts, then slice them in half. Drizzle with olive oil, salt, and pepper, then toss to coat.
  • Line a baking sheet with parchment paper then lay the butter-coated sweet potatoes out over half of the baking sheet. Try to get as much of the butter mixture out of the bowl onto the sweet potatoes as possible. Spread the Brussels sprouts over the other half of the baking sheet.
  • Transfer the baking sheet to the oven, placing it on the rack below the turkey. Roast the sweet potatoes and Brussels sprouts in the oven for about 40 minutes, or until browned and tender, flipping once halfway through.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 51g | Protein: 7g | Fat: 16g | Sodium: 490mg | Fiber: 10g

Candied Sweet Potatoes and Roasted Brussels Sprouts Step by Step Photos

  1. Peel and slice one ¾ lb. sweet potato into ½-inch thick rounds. Melt 1.5 Tbsp butter, then stir in 1 Tbsp brown sugar, ¼ tsp cinnamon, ⅛ tsp ground cloves, and ⅛ tsp salt. Pour the butter mixture over the sweet potatoes and stir until they’re coated.
  2. Cut off the dry stem end of ½ lb. Brussels sprouts, then slice them in half. Add 1 Tbsp olive oil and ⅛ tsp each of salt and pepper, then toss to coat. Place the Brussels sprouts and sweet potatoes on a parchment-lined sweet pan. Make sure to get as much of that butter mixture from the bowl onto the sweet potatoes.
  3. The vegetables only take about 40 minutes to roast, so you may want to leave them prepped on the sheet pan until the last 40 minutes or so of the turkey’s baking time so they’re not done too early. Transfer the baking sheet to the oven (lower rack) and roast the vegetables for about 40 minutes, or until browned and tender, flipping them once halfway through.

Once the sweet potatoes and Brussels sprouts are on the sheet pan and prepared to go into the oven, you can move on to preparing the next recipe, mashed potatoes. When the sweet potatoes and Brussels sprouts are in the oven you can prepare the last two recipes, green bean “casserole” and mushroom herb gravy.

3. Mashed Potatoes

mashed potatoes in a bowl with melted butter on top

You can prepare the mashed potatoes while you’re waiting to put the sweet potatoes and Brussels sprouts in the oven. They’re pretty quick to prepare, then they can sit on the stovetop with a lid on to stay warm while you finish the rest of the side dishes.

This recipe is also pretty flexible, so if there are other ingredients that you like to add to your mashed potatoes, like sour cream, cheese, or herbs, feel free to stir them in at the end!

Small-Batch Mashed Potatoes

This smaller batch of mashed potatoes is perfect for a Thanksgiving for Two or any quick weeknight dinner when you don't want leftovers.
Total Cost $1.25 recipe / $0.42 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 ¾ cup each
Calories 133kcal
Author Beth – Budget Bytes

Equipment

  • Medium Saucepot

Ingredients

  • 1 lb. russet potato $0.99
  • 3/4 tsp salt, divided $0.02
  • 1/4 cup milk $0.11
  • 2 Tbsp butter $0.20
  • 1/4 tsp garlic powder $0.02
  • 1/8 tsp pepper $0.01

Instructions

  • Peel the potato then dice into ½-inch cubes. Rinse the diced potatoes with cool water in a colander to remove excess starch.
  • Place the cubed potatoes in a medium pot and cover with one inch of water. Add ½ tsp salt. Place a lid on top and bring the water up to a boil over high heat. Boil the potatoes for 8-10 minutes, or until very tender.
  • Drain the potatoes in a colander and then give them another brief rinse.
  • Add the butter, milk, garlic powder, and pepper to the pot used to boil the potatoes. Heat over low until the milk is hot and the butter is melted. Return the drained potatoes to the pot and mash. Taste the mashed potatoes and add salt, if needed (I added ¼ tsp).
  • Place a lid on the pot then move it to a back burner (not turned on) to stay warm while you prepare the rest of the sides.

Nutrition

Serving: 0.75cup | Calories: 133kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Sodium: 598mg | Fiber: 2g

Small Batch Mashed Potatoes Step by Step Photos

  1. Peel and dice a one pound russet potato into ½-inch pieces. Rinse the pieces briefly in a colander to remove excess starch. Place the cubed potato in a medium pot and cover with water. Add 1/2 tsp salt to the water. Place a lid on top and bring the water up to a boil over high heat. Boil the potatoes for 8-10 minutes, or until very tender. Drain the potatoes in a colander and give them another brief rinse.
  2. Add 2 Tbsp butter, ¼ cup milk, and ¼ tsp garlic powder, and ⅛ tsp pepper to the pot used to boil the potatoes. Heat the milk and butter mixture over low until the milk is hot and butter is mostly melted. Add the drained potatoes back to the pot.
  3. Mash the potatoes until mostly smooth. Taste and add salt if needed (I added ¼ tsp). Place a lid on the pot and move the pot full of potatoes to an unused burner (heat turned off) to stay warm until the rest of the meal is finished.

4. Green Bean “Casserole”

A bowl of creamy green beans with fried onion topping

Once your potatoes are mashed and are resting on the back of the stove, begin the green bean “casserole”. This is essentially a quick stovetop version of the classic baked casserole. Tender green beans coated in a creamy mushroom sauce and topped with French fried onions. You can bake this in the oven after assembly if you prefer, but I was aiming for speed and simplicity with this recipe, so I skipped the baking step.

A bowl of creamy green beans with fried onion topping

Stove Top Green Bean “Casserole”

A quick stove top version of the classic baked green bean casserole. Tender green beans with a creamy mushroom sauce and French fried onions.
Total Cost $2.99 recipe / $1.00 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 ¾ cup each
Calories 242kcal
Author Beth – Budget Bytes

Equipment

  • 3 qt. Covered Sauté Pan

Ingredients

  • 12 oz. frozen cut green beans $1.00
  • 2 Tbsp butter $0.20
  • 4 oz. mushrooms $0.75
  • 1 clove garlic $0.08
  • 2 Tbsp all-purpose flour $0.02
  • 1 cup milk $0.44
  • 1 cup vegetable broth $0.13
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.03
  • 1/2 cup Fried Onions* $0.32

Instructions

  • Add the frozen green beans to a pot and cover with water. Place a lid on the pot, then bring the water up to a boil over high heat. Boil the green beans for about 5 minutes, or until tender, then drain in a colander.
  • While the green beans are boiling, slice the mushrooms and mince the garlic.
  • Add the mushrooms, garlic, and butter to the pot used to boil the green beans. Sauté over medium heat. Once the mushrooms have released all their water and all of it has evaporated off the bottom of the pot, add the flour and continue to stir and cook for about one minute more.
  • Whisk in the milk, vegetable broth, salt, and pepper. Make sure to whisk until all of the flour has dissolved off the bottom of the pot. Allow the milk mixture to return to a boil, stirring occasionally. Once it reaches a boil, it will thicken into a sauce.
  • Return the drained green beans to the pot with the sauce and stir to combine. Turn the heat down to its lowest setting and allow the green beans to remain heating over low, stirring occasionally, as you make the final recipe (mushroom herb gravy). The sauce will continue to thicken as it heats over low.
  • When you're ready to serve the green beans, transfer them to a bowl and top with the fried onions.

Notes

*This is a store bought product, like French’s Crispy Fried Onions

Nutrition

Serving: 0.75cup | Calories: 242kcal | Carbohydrates: 22g | Protein: 6g | Fat: 15g | Sodium: 695mg | Fiber: 4g

Stove Top Green Bean Casserole Step by Step Photos

  1. Add 12oz. frozen green beans to a pot and cover with water. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil. Boil the green beans until tender (about 5 minutes). Drain the green beans in a colander.
  2. While the beans are boiling, slice 4oz. mushrooms and mince one clove of garlic. Add the mushrooms, garlic, and 2 Tbsp butter to the pot that was used to boil the beans (after draining them). Sauté over medium heat until the mushrooms have released all of their water and it has completely evaporated off the bottom of the pot.
  3. Once there is no more water pooling on the bottom of the pot, add 2 Tbsp all-purpose flour and continue to stir and cook over medium heat for about a minute more.
  4. Whisk in one cup milk, one cup vegetable broth, ¼ tsp salt, and ¼ tsp pepper. Make sure to keep whisking until all of the flour has dissolved off the bottom of the pot.
  5. Allow the liquid to return to a boil, stirring occasionally, at which point it will thicken to a sauce.
  6. Stir the drained green beans back into the sauce. Turn the heat down to low and let the green beans heat over low, stirring occasionally, as you make the final recipe (mushroom herb gravy). When ready to serve, top with ½ cup fried onions.

5. Mushroom Herb Gravy

mushroom herb gravy in a bowl with a spoon

This mushroom herb gravy only takes a few minutes to make, so it’s best to make it last just before you serve your Thanksgiving dinner. Gravies tend to gel up even more as they cool, so if you find your gravy becoming too thick after it begins to cool, simply stir in a tablespoon or two of warm water to loosen it back up.

mushroom herb gravy in a bowl with a spoon

Mushroom Herb Gravy

This small batch of mushroom herb gravy takes minutes to prepare and is full of delicious savory flavor!
Total Cost $1.23 recipe / $0.41 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 ½ cup each
Calories 78kcal
Author Beth – Budget Bytes

Equipment

  • 10" skillet

Ingredients

  • 4 oz. mushrooms $0.75
  • 1 clove garlic $0.08
  • 1.5 Tbsp butter $0.15
  • 1.5 Tbsp all-purpose flour $0.02
  • 1 cup vegetable broth $0.13
  • 1/4 tsp rubbed sage $0.03
  • 1/8 tsp dried thyme (or one sprig fresh) $0.03
  • 1/8 tsp pepper $0.02

Instructions

  • Slice the mushrooms and mince the garlic. Add the mushrooms, garlic, and butter to a small skillet and sauté over medium heat until the mushrooms have released all of their water and the water has completely evaporated off the bottom of the skillet.
  • When there is no more water pooling on the bottom of the skillet, add the flour and continue to stir and cook for about one minute more.
  • Add the vegetable broth and whisk well until all of the flour has dissolved off the bottom of the skillet. Also add the sage, thyme, and pepper. Allow the broth to come up to a simmer, stirring occasionally, at which point it will thicken to a gravy.
  • Taste the gravy and add salt if needed. Serve immediately.

Notes

If the gravy becomes too thick as it cools down, simply whisk a tablespoon of water into the gravy until smooth to loosen it up.

Nutrition

Serving: 0.5cup | Calories: 78kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Sodium: 365mg | Fiber: 1g

Mushroom Herb Gravy Step by Step Photos

  1. The gravy starts out the same as the green bean casserole. Slice 4oz. mushrooms and mince one clove of garlic. Sauté the mushrooms and garlic in 1.5 Tbsp butter over medium heat until the mushrooms have released all their moisture and it has evaporated off the bottom of the skillet. Once no more water is left on the bottom of the skillet, add 1.5 Tbsp flour and continue to stir and cook for about a minute more.
  2. Whisk in 1 cup vegetable broth. Make sure to keep whisking until all of the flour has dissolved off the bottom of the skillet. Also add ¼ tsp rubbed sage, ⅛ tsp dried thyme, and ⅛ tsp pepper.
  3. Allow the broth to come up to a simmer, stirring occasionally. Once it begins to simmer it will thicken into a gravy. Taste and add salt if needed. Serve immediately.
Thanksgiving dinner for two all the dishes spread out in display

And there you have it! By the time you’re finished making the gravy, the rest of the dishes should be done and waiting to be served. This meal should provide two people with generous helpings, plus a little leftover for the next day. ;) If you make this meal make sure to take a photo and tag us on social media! I want to see your masterpiece!

Thanksgiving for two plated with a fork and bowl of gravy on the side

The post How to Make Thanksgiving Dinner for Two appeared first on Budget Bytes.

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Stuffed Sweet Potatoes

Stuffed sweet potatoes make the best easy dinner idea! Bake them until tender, then stuff with fillings for a delicious…

A Couple Cooks – Recipes worth repeating.

Stuffed sweet potatoes make the best easy dinner idea! Bake them until tender, then stuff with fillings for a delicious main dish meal.

Stuffed sweet potatoes

Need a healthy dinner idea? Look no further than this trusty trick: Stuffed Sweet Potatoes! Bake the spuds whole until they’re moist and tender, then top with hearty fillings to make a hearty dinner recipe. We’ve been making the loaded sweet potato for years since we were fledgling cooks, and it’s still a favorite to this day. The way the savory black beans contrast with the sweet orange flesh makes magic, in our opinion. Often when we don’t know what’s for dinner, it’s sweet potatoes to the rescue! Where’s how to assemble this easy meal.

The type of sweet potatoes to buy

When you’re making stuffed sweet potatoes, there a few things to look for when you’re shopping for your spuds. Here are two tips:

  • Avoid very large potatoes. Some sweet potatoes are incredibly large, which take longer to bake. Make sure to find medium to large potatoes; avoid any potato over 1 pound.
  • Look for orange-flesh potatoes. There are many types of sweet potatoes, some with orange flesh and some with white flesh. The two main types of orange flesh potatoes you’ll find at the store are Jewel, which has a light brown-orange skin and Red Garnet, which has red skin and is slightly thinner. We like Jewel sweet potatoes (pictured), but this recipe works with any type of orange-fleshed potato.
Stuffed Sweet Potatoes

Stuffed sweet potato cooking methods

There are several ways to bake loaded sweet potatoes: the most classic way is to bake the potatoes whole. But want to cut down on the bake time? We have a shortcut that lets you significantly cut down the bake time, which we use on a regular basis. Here’s what to do:

  • Classic: Make a classic baked sweet potato! Rub the skin with olive oil and prick it with a fork. Place it on a parchment lined baking sheet, then bake 20 minutes at 425 degrees Fahrenheit. Flip and bake 20 minutes more until fork tender (keep baking up to 20 minutes more until tender, depending on the size).
  • Quick baked method: Make a quick baked sweet potato! Cut the potatoes in half, which drastically cuts down the bake time. Drizzle with olive oil and prick with a fork, then bake at 425 degrees for about 25 to 35 minutes, until tender.

Stuffed sweet potato toppings

Sure, you could serve stuffed sweet potatoes as a side dish, or stuff them with marshmallows or pecans like some people do on Thanksgiving. But the best way to stuff them, in our opinion? With savory toppings, made into a main dish! Savory toppings are the ideal contrast to the sweet flesh of the potato. The recipe below is a spin on the way we used to eat stuffed sweet potatoes years ago when we first started cooking together. The ideal toppings are:

  • Sautéed black beans, cooked wtih onion, garlic and jalapeno pepepr (optional)
  • Mashed avocado
  • Pico de gallo (or a few slices of Fresno pepper)
  • Feta cheese crumbles
  • Creamy sauce (optional): You don’t need it, but we like to add a creamy sauce to bring it all together. The easiest method? Sour cream with a few shakes of hot sauce. But if you like, try Chipotle Ranch Dressing, Vegan Cilantro Sauce, Chipotle Sauce, or Cilantro Lime Sauce.
Stuffed sweet potatoes

More topping ideas

Of course, you can make stuffed sweet potatoes with a myriad of different topping ideas! For us, the key is to keep it savory and top the potatoes with protein-packed ingredients, which make for a filling main dish. Here are some ideas to keep you inspired:

Stuffed sweet potatoes

More sweet potato recipes

Sweet potatoes are one of our top vegetables to add to healthy meals. Here are some great sweet potato recipes to try:

Print
Stuffed sweet potatoes

Stuffed Sweet Potatoes


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4
  • Diet: Vegan

Description

Stuffed sweet potatoes make the best easy dinner idea! Bake them until tender, then stuff with fillings for a delicious main dish meal.


Ingredients

  • 4 medium sweet potatoes (orange-flesh)
  • 1 tablespoon olive oil
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 medium onion, minced
  • 1/2 jalapeno pepper, minced (optional)
  • 3 garlic cloves, minced
  • 2 15-ounce cans black beans, drained but not rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ¾ teaspoon kosher salt
  • 1 ripe avocado
  • Feta cheese, for serving
  • Pico de gallo, for serving
  • Optional: Sour cream mixed with hot sauce, Chipotle Ranch Dressing, Vegan Cilantro Sauce, Chipotle Sauce, or Cilantro Lime Sauce

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Prep the sweet potatoes: Place foil or parchment paper on a baking sheet. Wash and dry the sweet potatoes and prick them all over with a fork. Rub each potato with oil and place it on the lined baking sheet. (For the quick baked sweet potato option, slice them in half, rub with olive oil and prick with a fork.)
  3. Bake the sweet potatoes: Bake 20 minutes and flip with tongs. Bake additional 20 minutes and check for tenderness with a fork. The fork should easily pierce the sweet potato to the center. If it is not tender, continue baking, up to 20 minutes more depending on size of the sweet potato. Or for the quick baked sweet potato, bake the potato halves 25 to 35 minutes, until tender, depending on the size of the potato. Then mash with a fork.
  4. Meanwhile, make the black beans: Heat the olive oil and butter in a skillet over medium heat. Add the minced onion and jalapeno pepper for 5 to 7 minutes until the onion is translucent. Add the minced garlic and cook 1 minute more. Stir in the black beans, oregano, cumin and kosher salt and cook until heated through, about 2 minutes.
  5. Mash the avocado and season it with salt.
  6. When the potatoes are done, sprinkle them with a few pinches of kosher salt. On each sweet potato, add black beans, mashed avocado, pico de gallo, and a sprinkle of feta. If desired, drizzle with one of the optional sauces.
  • Category: Main dish
  • Method: Baked
  • Cuisine: American

Keywords: Stuffed sweet potatoes

A Couple Cooks - Recipes worth repeating.

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Roasted sweet potatoes pair beautifully with …

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