Spinach Artichoke Dip

This creamy and flavorful Spinach Artichoke Dip is made with three types of cheese and is the perfect appetizer for any party or gathering.

The post Spinach Artichoke Dip appeared first on Budget Bytes.

This Spinach Artichoke Dip recipe is epic. It’s super easy to make and the perfect dish to bring to Friendsgiving, football parties, or any gathering. It has three types of cheese, a creamy homemade sauce, and just a little bitty splash of hotness to tingle your taste buds. This spinach artichoke dip is so good that it’ll make you want to eat your appetizer for dinner. …And I won’t judge you if you do. ;)

Spinach Artichoke Dip in a skillet with a chip dipping into the side.

Ingredients for Spinach Artichoke Dip

This recipe is super easy to make and it doesn’t require too many ingredients. Here’s what you’ll need to make this spinach artichoke dip recipe:

  • Spinach: We used frozen chopped spinach because it’s convenient and inexpensive. Just make sure you fully thaw and squeeze the spinach dry before using. You can use fresh spinach, but you’ll need to cook it down first to remove most of the water. You’ll need about 2 cups once cooked and squeezed.
  • Artichoke Hearts: Canned artichoke hearts are convenient, but you can also use frozen artichoke hearts, if available.
  • Cheese: This super-rich dip has a mix of three cheeses: mozzarella, Parmesan, and cream cheese.
  • Mayonnaise, Sour Cream, and Butter: These three ingredients come together to create the super-rich and creamy sauce that drenches the spinach and artichokes.
  • Seasoning: The seasoning for this dip is pretty simple, just some fresh garlic, hot sauce for tang and heat, plus a pinch of red pepper for another kick. It’s simple, but amazing!

What to Serve with Spinach Artichoke Dip

Because spinach artichoke dip is kind of heavy (understatement) you will want to serve it with something strong and crusty for dipping. My favorite is slices of toasted baguette, but strong crackers and tortilla chips are other great options.

You can also use spinach artichoke dip as part of a meal. Try using it to fill a quesadilla, making it into a grilled cheese sandwich or “melt”, or stirring it into some pasta!

Spinach Artichoke Dip Variations

This is a classic spinach artichoke dip recipe, but you can add or substitute ingredients to make it your own. Here are some ideas for different variations of this spinach artichoke dip recipe:

  • Double Spinach: Use twice the amount of spinach for an extra dose of vegetables.
  • Spicy Spinach Artichoke Dip: make it extra spicy by adding a lot more hot sauce, for a flavor that’s half-way between buffalo dip and spinach dip!
  • Make it Lighter: Substitute the sour cream with non-fat yogurt and Neufchatel cheese for the cream cheese to make a slightly lighter spinach artichoke dip.
  • Skip the Artichokes: If you’re not a fan of artichokes, double up on the spinach and skip the artichokes for a creamy spinach dip.
  • Add Chicken: Make the dip more hearty by stirring in diced cooked chicken breast.

How to Store Leftovers

This spinach and artichoke dip will last about four days in your refrigerator. Reheat leftovers in the microwave until hot, or cover and heat in a 350ºF oven until heated through (the total time needed will depend on the amount of dip being reheated).

Close up overhead view of a skillet full of spinach artichoke dip with tortilla chips dipped into it.
Close up overhead view of a skillet full of spinach artichoke dip with tortilla chips dipped into it.
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Spinach Artichoke Dip

This creamy and flavorful Spinach Artichoke Dip recipe is made with three types of cheese and is the perfect appetizer for any party or gathering.
Course Appetizer, Dip
Cuisine American
Total Cost $9.73 recipe / $1.62 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 1/2 cup each
Calories 457kcal

Ingredients

  • 10 oz. frozen chopped spinach, thawed $1.79
  • 1 14oz. can quartered artichoke hearts $2.99
  • 1.5 cups shredded mozzarella, divided $1.87
  • 1/4 cup grated Parmesan $0.38
  • 1 pinch crushed red pepper $0.02
  • 2 Tbsp butter $0.26
  • 2 cloves garlic, minced $0.16
  • 8 oz. cream cheese $1.25
  • 1/2 cup sour cream $0.63
  • 1/4 cup mayonnaise $0.33
  • 2 dashes hot sauce $0.05

Instructions

  • Preheat the oven to 375ºF. Make sure the spinach is fully thawed, then squeeze out as much of the excess water as possible. Once squeezed, break the spinach up so there are no large clumps. Place the squeeze dried spinach in a large bowl.
  • Drain and roughly chop the artichoke hearts. Place the artichoke hearts in the bowl with the spinach, 1 cup of the mozzarella, grated Parmesan, and crushed red pepper. Stir these ingredients together to combine, then set them aside.
  • Add the butter and minced garlic to a small sauce pot. Sauté the garlic in the butter over medium-low heat for about two minutes, or just until the garlic becomes very fragrant.
  • Cut the cream cheese into chunks and add it to the sauce pot along with the sour cream and mayonnaise. Heat and whisk these ingredients together for about five minutes, or until they melt together into a smooth sauce. Finally, stir in a couple dashes of hot sauce.
  • Pour the creamy garlic sauce over the spinach artichoke mixture, then stir until everything is evenly combined and coated in sauce. Transfer the mixture to a 2-quart casserole dish, then top with the remaining ½ cup shredded mozzarella.
  • Bake the dip for about 30 minutes, or until it is bubbling around the edges and the cheese on top is turning golden brown. Serve while hot.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 457kcal | Carbohydrates: 10g | Protein: 13g | Fat: 41g | Sodium: 750mg | Fiber: 3g
Close up side view of a tortilla chip dipping into the pan of spinach artichoke dip.

How to Make Spinach Artichoke Dip

Frozen spinach in the package.

Preheat the oven to 375ºF. Start with one 10 oz. package of frozen chopped spinach, fully thawed. Squeeze as much of the excess liquid out of the thawed spinach as possible. Make sure to use “chopped” spinach so you don’t get long stringy pieces in the dip.

Chopped artichoke hearts on a cutting board.

Drain and chop one 14oz. can of artichoke hearts.

Spinach, artichoke hearts, mozzarella and red pepper in a bowl.

Add the spinach, artichoke hearts, 1 cup of shredded mozzarella, 1/4 cup grated Parmesan, and a pinch of red pepper flakes to a large bowl. Stir them together until they are combined.

Melted butter and garlic in a saucepot.

Add 2 Tbsp butter and 2 cloves of garlic (minced) to a small sauce pot. Sauté the garlic in the butter over medium-low heat for about two minutes, or just until the garlic becomes very fragrant.

Cream cheese, sour cream, and mayonnaise added to the sauce pot.

Cut an 8 oz. block of cream cheese into chunks and add it to the sauce pot along with 1/2 cup sour cream and 1/4 cup mayonnaise. Heat and whisk these ingredients together until they melt into a smooth sauce (about 5 minutes).

Hot sauce being added to the saucepot.

Add a couple of dashes of hot sauce to the creamy garlic sauce. This isn’t enough to actually make it spicy, it just adds a little tang.

Creamy sauce added to bowl with spinach.

Add the creamy sauce to the spinach and artichoke mixture and stir until everything is very well combined.

Spinach artichoke dip added to a skillet, mozzarella being sprinkled over top.

Spread the Spinach Artichoke Dip into a 2-quart skillet or casserole dish. Sprinkle the remaining ½ cup shredded mozzarella over top.

Baked spinach artichoke dip in the skillet.

Bake in the preheated 375ºF oven for about 35 minutes or until it’s bubbly around the edges and turning golden brown on top.

Close up of spinach artichoke dip on a tortilla chip.

Take a closer look at that creamy, cheesy, spinach-y goodness! 🤤

Close up side view of a skillet full of spinach artichoke dip with a tortilla chip.

This photo shoot took ALL of my willpower. ALL OF IT.

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Flan

This flan recipe is an easy-to-make creamy dessert that is budget-friendly and perfect to share with family and friends on any occasion.

The post Flan appeared first on Budget Bytes.

If you’re looking for an easy-to-make dessert that’s crazy delicious with an absolute knock-out wow factor—this creamy, citrusy Puerto Rican-style flan is where it’s at! You can make it up to a week ahead, and it’s ridiculously budget-friendly.  Are you ready for a new family favorite?

Overhead view of flan with one slice being lifted out.

What Is Flan? 

Puerto Rican-style flan is a chilled custard made with eggs, milk, sugar, and vanilla extract. The custard base is poured over a layer of caramelized sugar, and then baked in a water bath, ensuring even cooking and preventing the flan from cracking. Once the flan is baked, it’s cooled completely before being inverted onto a serving plate. The caramel sauce flows over the flan, creating a gorgeous, glossy presentation.

Ingredients for Flan

I love how truly simple this recipe is. You probably have everything you need right in your pantry! Here’s what you need to make my easy recipe for Puerto Rican-style flan:

  • White Sugar: Creates the caramel sauce for our flan.
  • Orange: The juice and zest of this fruit help flavor the custard.
  • Sweetened Condensed Milk and Evaporated Milk: Create the base of our custard. You can substitute with Sweetened Condensed Coconut Milk and Evaporated Coconut milk.
  • Heavy Cream: Adds a velvety mouthfeel to the custard. You can substitute it with unsweetened coconut cream.
  • Bay Leaf: Adds an earthy note to the custard to balance the sweetness. If you don’t have a bay leaf, skip it.
  • Eggs: Thicken the custard and give it a buttery yellow hue. You need eggs to make this an authentic flan. But if you are trying to make this a plant-based dessert, mix 1/2 cup of cornstarch in 3/4 cup of water and add it to the milk mixture.
  • Vanilla Extract: Adds a floral note to the custard and helps balance the sweetness.

What To Serve With Flan

In Puerto Rico, flan is usually served plain, but you can top yours with Homemade Whipped Cream or shaved chocolate. Citrus zest is also lovely with this recipe, as are sliced fresh berries. If you want to lean in on the fruit angle, Strawberry Sauce or Cherry Sauce are fantastic with it as well.

How To Store Flan

Flan shouldn’t be left at room temperature for more than two hours. Store leftovers in an airtight container with a sheet of plastic or parchment directly on the surface. It will keep for up to 2 days in the fridge. To freeze flan for up to 2 months, slice leftovers and wrap well, then place in an airtight container. Thaw overnight in the fridge.

Side view of a slice of flan on a plate with caramel being drizzled over top.
Side view of a piece of flan being lifted from the plate.
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Flan

This flan recipe is an easy-to-make creamy dessert that is budget-friendly and perfect to share with family and friends on any occasion.
Course Dessert
Cuisine Latin, Puerto Rican
Total Cost ($8.16 recipe / $1.02 serving)
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Chill Time 9 hours
Total Time 10 hours 45 minutes
Servings 8 slices
Calories 434kcal

Ingredients

  • 3/4 cup granulated sugar $0.18
  • 1 orange, zested into thick strips and juiced $0.78
  • 1 14oz. can sweetened condensed milk $1.99
  • 1 12oz. can evaporated milk $1.50
  • 1 cup heavy cream $1.50
  • 1 bay leaf $0.10
  • 1 pinch salt $0.01
  • 4 large eggs $0.36
  • 1 Tbsp vanilla extract $1.74

Instructions

  • Preheat the oven to 450°F. Find a baking sheet large enough to accommodate a 9-inch pie dish or cake round with a flat top. It must lay flat for the flan to come out of it and onto a serving dish without breaking.
  • Set a light-colored sauce pot over medium heat and add the sugar and 1/4 cup of orange juice. (If the orange didn’t release a ¼ cup of juice, make up the difference with water.) Heat the sugar and melt it until it turns light golden brown, then take the pot off the heat. The sugar will continue to brown off the heat. Do not stir the sugar, which can cause it to recrystallize and get grainy. Instead, swirl the pan.
  • Pour the hot sugar syrup into the 9-inch pie dish or cake round, coating the bottom in an even layer. Set aside.
  • Add the sweetened condensed milk, evaporated milk, heavy cream, bay leaf, strips of orange zest, and a pinch of salt to a medium pot. Heat until steaming, then take off the heat, cover, and steep for 20 minutes.
  • When the milk mixture has finished steeping, beat 4 eggs with 1 tablespoon of vanilla in a large bowl. Pour the steeped milk mixture through a fine mesh sieve into the egg mixture and mix. Do not whip; you don't want to incorporate air into the liquid.
  • Meanwhile, bring 2 quarts of water to a boil for the water bath. Pour the milk and egg mixture into the prepared 9-inch pie dish or cake round, then place the pie dish or cake round onto the baking pan. Place the baking pan in the oven and fill halfway with boiling water to surround the pie dish or cake round, creating a water bath.
  • Lower the temperature of the oven to 350°F. Bake the flan for 60 to 70 minutes until the custard has set but still jiggles like thick lava in the middle. Let the flan cool completely. Then, place it in the fridge to set for at least 8 hours.
  • To serve the flan, run a knife around the edges of the pan. Then, top the 9-inch pie dish or cake round with the serving plate and carefully flip it over. Tap the baking dish gently to help the flan release. When you hear the flan release from the pie dish, remove the pie dish carefully and let caramel sauce flow over the flan.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 434kcal | Carbohydrates: 52g | Protein: 11g | Fat: 21g | Sodium: 157mg | Fiber: 0.02g
Two plates with slices of flan, a fork with a piece on the end.

How to Make Flan

Preheat the oven to 450°F. Find a baking pan large enough to accommodate a 9-inch pie dish or cake round with a flat top. It must lay flat for the flan to come out of it and onto a serving dish without breaking.

Caramelized sugar and orange juice in a skillet.

Set a light-colored pot or skillet over medium heat and add ¾ cup of sugar and 1/4 cup of orange juice. (If the orange didn’t release a ¼ cup of juice, make up the difference with water.) Heat the sugar and melt it until it turns light golden brown, then take the pot off the heat. The sugar will continue to brown off the heat. Do not stir the sugar, which can cause it to recrystallize and get grainy. Instead, swirl the pan.

Caramel poured into the bottom of a cake pan.

Pour the hot sugar syrup into the 9-inch pie dish or cake round, coating the bottom in an even layer. Set aside.

Milk, bay leaf, and zest in a pot.

Add one 14oz. can of sweetened condensed milk, one 12oz. can of evaporated milk, one cup heavy cream, one bay leaf, strips of zest of one orange, and one pinch of salt to a medium pot. Heat until steaming, then take off the heat, cover, and steep for 20 minutes.

Steeped milk being poured through a sieve.

When the milk mixture has finished steeping, beat 4 eggs with 1 tablespoon of vanilla in a large bowl. Pour the steeped milk mixture through a fine mesh sieve into the egg mixture and mix. Do not whip; you don’t want to incorporate air into the liquid.

Milk mixture poured into a cake pan.

Pour the milk and egg mixture into the prepared 9-inch pie dish or cake round. Place the pie dish or cake round into the baking pan.

Boiling water being poured into a baking sheet around the cake pan.

Boil 2 quarts of water. Place the baking pan in the oven and fill halfway with boiling water to create a water bath around the pie pan. Lower the temperature of the oven to 350°F.

Baked flan in the cake pan.

Bake the flan for 60 to 70 minutes until the custard has set but still jiggles like thick lava in the middle. Let the flan cool completely. Then, place it in the fridge to set for at least 8 hours.

Finished flan flipped over onto a plate.

To serve the flan, run a knife around the edges of the pan. Then, top the 9-inch pie dish or cake round with the serving plate and carefully flip it over. Tap the baking dish gently to help the flan release. When you hear the flan release from the pie dish, remove the pie dish carefully and let caramel sauce flow over the flan.

Overhead view of flan being served, one slice being lifted.

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Navy Bean Soup

This Navy Bean Soup with ham is hearty, cozy, super flavorful, and perfect on a chilly day. Easy to make and absolutely delicious!

The post Navy Bean Soup appeared first on Budget Bytes.

Y’all, I’m on a roll with these simple, cozy, soup recipes! I had one extra ham hock left over from making Split Pea Soup a few weeks ago, so I decided to test a simple Navy Bean Soup recipe. I used dry, uncooked navy beans because they’re more economical than canned beans and you can infuse a lot of flavor into them. Then I just paired the navy beans with some vegetables, a smoked ham hock, and lots of herbs and spices. The results…a hearty, creamy, and absolutely delicious navy bean soup! Trust me, you’ll be blown away by how flavorful this soup is and just how easy it is to make!

Overhead view of a pot of Navy Bean Soup with a ladle scooping some out.

INGREDIENTS FOR NAVY BEAN SOUP

Here are the ingredients you’ll need to make this comforting & delicious navy bean soup:

  • Navy Beans – We start things off with dry, uncooked navy beans. Navy beans are creamy and break down easily in the soup.
  • Vegetables – A combination of aromatics like onion, celery, carrots, and garlic are sautéed with a little bit of olive oil to add a great base layer of flavor and depth to the soup.
  • Ham Hock – Ham and beans just go together like peanut butter and jelly!😄 The smoked ham hock we used infused a ton of smoky, salty, flavor into the navy beans! We also tested this recipe with just regular diced ham, but it did not provide the same type of rich flavor as a ham bone. However, smoked turkey wings are a great alternative to use if you don’t want to use ham.
  • Spices – A combination of dried spices like thyme, oregano, and smoked paprika adds a rich color and wonderful flavor to the soup.
  • Chicken Broth – Make sure you use a good quality chicken broth as a lot of the soup flavor will come from the broth. We use Better than Bouillon for our broth.

Do I Need To Soak Navy Beans Overnight?

Although it’s not mandatory, we did soak the navy beans overnight to help soften the beans and speed up the cooking process. You could also do a quick soak method if you are pressed for time.

To do the “quick soak method” start by giving the dry beans a quick rinse with cold water in a colander. Remove any stones or debris that you see. Next add the navy beans to a large pot and cover with water. Bring the pot to a boil over high heat. Once boiling, continue to cook, uncovered, for 2 minutes. After 2 minutes, remove the pot from the heat, cover the pot with a lid, and allow the beans to soak in the hot water for 1 hour. Drain and rinse the beans well before cooking!

Storing Leftovers

This navy bean soup recipe makes a big batch, so save the leftovers for lunch the next day or freeze for later. You can store the soup in an airtight container in the refrigerator for up to 4-5 days. Or freeze in freezer-safe containers for up to 3 months.

Side view of a bowl full of navy bean soup with crusty bread on the side of the bowl.
Overhead view of a dutch oven pot full of navy bean soup with a ladle scooping some out.
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Navy Bean Soup

This Navy Bean Soup with ham is hearty, cozy, super flavorful, and perfect on a chilly day. Easy to make and absolutely delicious!
Course Dinner, Lunch
Cuisine American
Total Cost $7.32 recipe / $1.22 serving
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings 6 (1 1/3 cups each)
Calories

Equipment

Ingredients

  • 1 lb. dry navy beans $1.29
  • 2 Tbsp olive oil $0.24
  • 1 yellow onion $0.32
  • 1 carrot $0.15
  • 1 celery stalk $0.25
  • 2 cloves garlic $0.16
  • 1 ham hock $3.65
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp dried rosemary $0.05
  • 1/2 tsp smoked paprika $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 6 cups chicken broth $1.02
  • 1/4 tsp salt (or to taste) $0.02

Instructions

  • Start by soaking the dry navy beans overnight. Place the beans in a bowl, cover them with cold water, and place the bowl in the refrigerator. The next day, drain and rinse the beans.
  • Dice the onion, the carrot, and the celery stalk. Mince the garlic cloves.
  • Sauté the onion, carrot, celery, and garlic in a large soup pot or Dutch oven with olive oil over medium heat, until the onions are soft and translucent.
  • Add the soaked & drained beans, ham hock, dried thyme, dried oregano, dried rosemary, smoked paprika, black pepper, and chicken broth to the pot. Gently stir to combine all the ingredients.
  • Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer, stirring occasionally, until the beans are tender and begin to break down (approximately 1.5 hours). Flip the ham hock over once or twice, while the soup is simmering, so that it gets even exposure to the hot liquid.
  • Once the beans are tender, remove the ham hock and pull the meat from the bone, then add the ham meat back to the soup.
  • Now mash some of the beans against the side of the pot and stir the mashed beans back into the soup. Continue to simmer the soup uncovered for about 30 minutes to reduce some of the liquid and to thicken the soup further.
  • Taste the soup and add salt, if needed. I ended up adding 1/4 tsp of salt after tasting. The amount of salt needed will depend highly on the type of broth used. Serve hot with some crusty bread for dipping and enjoy!

See how we calculate recipe costs here.

Overhead view of a bowl full of Navy bean soup with crusty bread and a black spoon on the side of the bowl.

How to Make Navy Bean Soup – Step by Step Photos

Overhead view of Navy Beans being soaked in water in a bowl.

Start by soaking the navy beans overnight. Place 1 lb. of dry navy beans in a bowl, cover them with cold water, and place the bowl in the refrigerator. The next day, drain and rinse the beans.

Overhead view of chopped vegetables on a cutting board.

Dice one onion, one carrot, and one celery stalk. And mince two garlic cloves.

Overhead view of veggies being sauteed in a dutch oven pot.

Sauté the onion, carrot, celery, and garlic in a large soup pot or dutch oven with 2 Tbsp olive oil over medium heat, until the onions are soft and translucent.

Overhead view of navy beans, hamhock, spices, and chicken broth being added to the pot.

Now add the soaked & drained beans, 1 ham hock, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp dried rosemary, 1/2 tsp smoked paprika, 1/4 tsp freshly ground black pepper, and 6 cups of chicken broth to the pot. Gently stir to combine all the ingredients.

Overhead view of cooked soup.

Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer, stirring occasionally, until the beans are tender and begin to break down (approximately 1.5 hours).

Hamhock meat being removed from the bone on a cutting board.

Once the beans are tender, remove the ham hock and pull the meat from the bone.

Overhead view of hamhock meat being added back to the pot.

Then add the ham meat back to the soup.

Overhead view of a few Navy Beans being smashed on the side of the pot.

Now mash some of the beans against the side of the pot and stir the mashed beans back into the soup. Continue to simmer the soup uncovered for about 30 minutes to reduce some of the liquid and to thicken the soup further.

Overhead view of Navy Bean Soup with parsley sprinkled on top.

Taste the soup and add salt, if needed. I ended up adding 1/4 tsp of salt after tasting. The amount of salt needed will depend highly on the type of broth used. Garnish with some fresh chopped parsley (optional). Now the only thing left to do is enjoy a big bowl of this cozy navy bean soup with some crusty bread for dipping and soaking up all that yumminess! Enjoy!

Overhead view of a bowl full of navy bean soup with crusty bread and a black spoon 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!

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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.

Chicken and Dumplings

Tender chicken thighs simmered in a rich gravy and topped with fluffy dumplings makes these chicken and dumplings the perfect comfort food for cold nights.

The post Chicken and Dumplings appeared first on Budget Bytes.

I’m thoroughly obsessed with this chicken and dumplings recipe. This is some serious comfort food and I’m all about comfort food. 😅 We’re talking tender chicken thighs cooked in a rich gravy with a medley of colorful vegetables and then topped with tender, fluffy, and flavorful dumplings. This recipe is so cozy that eating a bowl of these chicken and dumplings feels like being wrapped up in a big warm hug. And the best part? They’re made 100% from scratch. 🙌 Ugh, brb, I need to go make another batch because my mouth is WATERING.

Overhead view of a skillet full of chicken and dumplings with a wooden spoon in the side.

What Are Chicken and Dumplings?

Chicken and dumplings can mean different things depending on where you live, but they’re always super cozy, filling, and comforting. While they usually always have tender chicken smothered in a savory gravy as their base, the dumplings can either be a thick noodle, or a pillowy biscuit steamed on top of the gravy. I love both versions, but today we’re making the pillowy cloud dumplings!

Ingredients for Chicken and Dumplings

Here’s what you’ll need to make these delicious chicken and dumplings:

  • Chicken: I used boneless, skinless chicken thighs because they’re almost impossible to overcook and they always stay moist and tender, making this recipe foolproof. You can use chicken breast if you prefer, just be careful not to overcook the chicken.
  • Vegetables: A mix of onion, garlic, carrot, and celery provides the flavor base for the gravy, as well as adds a ton of color and texture to the dish.
  • Butter and Flour: A butter and flour roux is used to thicken the gravy and add a ton of rich flavor to the gravy.
  • Herbs: Parsley, thyme, rosemary, sage, and pepper create a classic chicken soup flavor profile that is extra warm and cozy.
  • Chicken Broth and Milk: The gravy is made with a combination of broth and milk for tons of flavor and a creamy finish.
  • Dumplings: The dumplings are made with a simple mix of flour, milk, melted butter, herbs, baking powder, salt, and sugar. They come together in minutes with very little mixing required!

How to Store the Leftovers

Leftover chicken and dumplings are SO delicious, so make sure to save some for lunch the next day! Simply divide the leftovers into single-serving containers and refrigerate. The gravy will get quite thick when refrigerated, but they’re still delicious! Chicken and dumplings will stay good in the refrigerator for about 3-4 days.

You can also freeze the chicken and dumplings. Once chilled in the refrigerator, transfer the chicken and dumplings to the freezer and store for 2-3 months. To reheat the frozen chicken and dumplings either thaw in the refrigerator overnight before microwaving until hot, or use the defrost function on the microwave.

Tips for Fluffy Dumplings

  • Make sure the dumpling batter is moist enough. It should be a soft, sticky, scoopable dough. If it’s too dry, the dumplings won’t be able to puff up as much.
  • Make sure the gravy is simmering before adding the dumplings. The dumplings need the steam action from the simmering gravy to cook and fluff up.
  • Keep the lid on the pot the entire time the dumplings are cooking (this holds in the steam and ensures they cook from all sides.
  • Don’t make the dumplings too big. They’ll double in size as they cook and larger dumplings will take much longer to cook.
Overhead view of a bowl full of chicken and dumplings with a spoon in the side.
Overhead view of chicken and dumplings in a skillet.
Print

Chicken and Dumplings

Tender chicken simmered in a rich gravy and topped with fluffy dumplings makes these chicken and dumplings the perfect comfort food for cold nights.
Course Dinner, Main Course
Cuisine American
Total Cost $7.26 recipe / $1.21 serving
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 (about 1.5 cups each)
Calories 369kcal

Ingredients

Chicken and Gravy

  • 4 boneless, skinless chicken thighs (about 1 lb.) $3.29
  • 1 Tbsp olive oil $0.12
  • 1 yellow onion, diced $0.32
  • 2 cloves garlic, minced $0.16
  • 2 stalks celery, diced $0.50
  • 2 carrots, diced $0.31
  • 1/4 cup all-purpose flour $0.04
  • 4 Tbsp butter $0.50
  • 1 tsp dried parsley $0.10
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp dried rosemary $0.05
  • 1/2 tsp dried sage $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 cups chicken broth $0.34
  • 1 cup whole milk $0.48
  • 1/2 tsp salt $0.02

Dumplings

Instructions

Chicken and Gravy

  • Heat the olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown on each side. The chicken does not need to be cooked through at this point, just make sure they get very brown on the outside. Transfer the partially cooked chicken to a clean bowl.
  • After removing the chicken from the skillet, add the diced onion and minced garlic and sauté over medium heat until the onions have softened. Stir to dissolve the browned bits off the bottom of the skillet as the onions cook.
  • Add the diced carrot and celery to the skillet with the onion and garlic and continue to sauté for about five minutes more.
  • Add the butter and flour to the skillet and stir until the butter has melted and created a paste with the flour that coats the vegetables. Continue to cook and stir this mixture for about two minutes.
  • Add the parsley, thyme, rosemary, sage, salt, pepper, chicken broth, and milk to the skillet. Turn the heat up to medium-high and continue to stir and cook until the mixture comes up to a simmer and thickens into a gravy.
  • Dice the chicken and add it back to the skillet with the vegetables and gravy. Cover with a lid and let the chicken simmer in the gravy over medium heat while you prepare the dumplings.

Dumplings

  • To prepare the dumplings, combine the flour, parsley, sugar, salt, baking powder, garlic powder, and pepper in a bowl.
  • Pour the milk and melted butter into the flour mixture, then stir until a soft, scoopable batter is formed. Do not over stir.
  • Remove the lid from the chicken and gravy and drop the dumpling batter onto the surface of the gravy in 2 tablespoon dollops. You should get about 12 dumplings.
  • Make sure the gravy is still simmering, then place the lid back on the skillet and allow the dumplings to simmer for 15 minutes. Make sure they're simmering the entire time. After 15 minutes the dumplings should have doubled in size and will be fluffy and cooked in the center. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 28g | Protein: 20g | Fat: 19g | Sodium: 991mg | Fiber: 2g
Side view of a bowl of chicken and dumplings with a spoon cutting into a dumpling.

How to Make Chicken and Dumplings

Browned chicken thighs in a deep skillet.

Add 1 Tbsp olive oil to a large deep skillet and heat over medium. Once hot, add four boneless, skinless chicken breasts to the pan and allow them to brown very well on each side. The chicken doesn’t need to cook through at this point, just make sure it gets very brown. Remove the browned chicken to a clean cutting board and set aside.

Onion, carrot, and celery in the skillet.

Add two minced cloves of garlic and one diced yellow onion to the skillet and sauté over medium heat until the onions are softened. Add two diced carrots and two diced celery stalks and continue to sauté over medium for 2-3 minutes more.

Butter and flour added to the skillet with the vegetables.

Add four tablespoons of butter and ¼ cup of all-purpose flour to the skillet. Continue to stir and cook over medium heat. The butter will melt and combine with the flour to create a sort of paste that coats the vegetables. Continue to cook this mixture for about two minutes more.

Herbs added to the skillet and broth being poured in the side.

Add 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, ½ tsp salt, ¼ tsp pepper, 2 cups chicken broth, and 1 cup milk to the skillet. Whisk the ingredients together, making sure to dissolve any browned bits from the bottom of the skillet. Turn the heat up to medium-high and allow this mixture to come back up to a simmer, at which point it will thicken into a gravy.

Diced chicken added back to the thickened gravy.

Once the mixture has thickened to a gravy, dice the chicken thighs and stir them back into the skillet. Cover with a lid and allow the chicken to simmer in the gravy while you prepare the dumplings.

Wet ingredients being poured into the dry ingredients in a bowl.

To make the dumplings, stir together 1 cup all-purpose flour, ½ tsp salt, 1.5 tsp baking powder, ⅛ tsp garlic powder, ⅛ tsp pepper, 1 tsp dried parsley, and ½ tsp sugar in a bowl. Melt 2 Tbsp butter and combine it with ½ cup milk. Pour the milk mixture into the flour mixture.

Dumpling dough in a bowl with a spoon.

Stir the wet and dry ingredients together until it forms a soft, sticky dough. It should be soft enough that you can easily scoop it with a spoon.

Dumpling dough being dropped into the skillet with the gravy.

Make sure the gravy is fully simmering, then drop the dumpling dough into the gravy in 2 Tbsp portions. The dumplings will expand quite a bit as they steam, so don’t worry that they don’t fully cover the surface.

Cooked dumplings in the gravy.

Place the lid on the skillet and allow the dumplings to steam in the simmering gravy for 15 minutes without lifting the lid. Make sure the gravy is simmering the whole time. After 15 minutes they should be about double in size. Cut one open to make sure it’s fluffy all the way through.

Chicken and dumplings in the skillet being scooped out with a spoon.

Serve the chicken and dumplings hot and enjoy! (shown garnished with parsley for color)

The post Chicken and Dumplings appeared first on Budget Bytes.

Chocolate Cream Pie

This chocolate cream pie recipe features a silky chocolate cream filling, flakey pie crust, and a fluffy whipped cream topping.

The post Chocolate Cream Pie appeared first on Budget Bytes.

Get the chocolate fix of your dreams with this luscious and easy-to-make Chocolate Cream Pie! What’s not to love about velvety smooth chocolate cream filling encased in a crispy pie dough shell and topped with sweetened whipped cream!?!? P.S. Use store-bought pie crust and whipped cream topping to make this one of the easiest pies ever. Or try our 3-Ingredient Pie Crust and Homemade Whipped Cream for more of a challenge!

Close up overhead view of a chocolate cream pie topped with whipped cream.

What Is Chocolate Cream Pie?

Chocolate cream pie is a chocolate-based custard that’s thickened with eggs. The custard can be layered in a cookie crust (like the one in our Coconut Cream Pie Bars) or a traditional pie crust that’s baked ahead of time to prevent the dreaded soggy bottom. Chocolate Cream Pie is topped with whipped cream or meringue and can be garnished with fresh raspberries, mint, or a sprinkle of chocolate shavings.

Ingredients For Chocolate Cream Pie

  • Pie Crust: Use a store-bought deep dish 9-inch pie crust or half a recipe of our 3-Ingredient Pie Crust. Either way, you’ll have to blind-bake it, i.e., thoroughly bake it, before you fill it. Another option is to skip the baking altogether and make a cookie crust, like the one we use in our Coconut Cream Pie Bars.
  • Whole Milk: Milk helps thin out the chocolate and creates a pudding-like consistency. If you are plant-based, substitute with full-fat coconut milk.
  • Sugar: Sweetens the filling. You can substitute with brown sugar for deeper caramel notes.
  • Eggs: Create the custard base. They thicken the filling and give it a luxurious mouthfeel. 
  • Cornstarch: Helps thicken the custard and gives it a glossy finish.
  • Cocoa Powder: Deepens the chocolate notes in the filling. 
  • Semi-Sweet Baking Chocolate: This is the flavor base of our chocolate filling. It also helps to thicken the filling. For a pie with less sweetness, use bittersweet chocolate. Milk chocolate is not recommended for this recipe. Do not use chocolate chips, as these are designed not to melt. 
  • Salted Butter: Adds a glossy finish to the filling. If you don’t have salted butter, use unsalted, and add 1/8th teaspoon salt to the filling mixture. If you’re dairy-free, substitute with plant-based butter.
  • Whipped Cream Topping: Use store-bought whipped topping in a pressurized can for a stabilized cream that can take a little heat. Otherwise, make our Homemade Whipped Cream topping.

How To Serve Chocolate Cream Pie

If serving on a hot day, the whipped cream topping tends to melt and pool all over your chocolate custard. At these times, it’s best to top the pie with Meringue or Stabilized Whipped Cream. Whipped cream in a pressurized can holds up well, too. If you’re using Homemade Whipped Cream, top each slice with whipped cream as you serve. Or pipe the cream and freeze the pie. It will thaw quickly as you serve. Shaved chocolate is a wonderful and economical choice for garnish. If it’s in your budget, fresh raspberries and mint also make an incredible garnish. 

How To Store Chocolate Cream Pie

Because this pie refrigerates and freezes beautifully, it’s a perfect make-ahead dessert. Fill the crust with the custard, place plastic wrap or parchment paper directly on the surface, wrap in aluminum, and refrigerate until set. Then, freeze for up to 3 months. If making ahead, it’s best to freeze the pie and thaw just before serving. It will keep in the fridge for up to 2 days; then, the crust begins to get soggy.

Side view of a chocolate cream pie with a slice removed.
Overhead view of a chocolate cream pie with whipped cream on top and a slice removed.
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Chocolate Cream Pie

This chocolate cream pie recipe features a silky chocolate cream filling, flakey pie crust, and a fluffy whipped cream topping. 
Course Dessert
Cuisine American
Total Cost $10.57 recipe / $1.32 serving
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 5 hours
Servings 8 slices
Calories 552kcal

Ingredients

  • 3 cups whole milk $0.75
  • 1 cup granulated sugar $0.36
  • 3 large eggs, beaten $0.40
  • 3 Tbsp cornstarch $0.15
  • 1/3 cup unsweetened cocoa powder $0.38
  • 3 Tbsp salted butter $0.37
  • 2 4oz. bars semi-sweet baking chocolate, finely chopped $4.98
  • 1 deep dish pie crust $1.40
  • 2 cups whipped cream $0.89

Instructions

  • Preheat the oven according to the pie crust directions. Poke the bottom of your pie crust a few times with a fork to create steam vents. Add a sheet of parchment paper and weigh down the parchment with about 2 cups of dry beans or pie weights. Cover the edge of the pie crust with foil or pie ring so it doesn't scorch.
  • Follow package directions and bake until crispy and golden. Remove weights and allow the crust to cool.
  • While the crust blind bakes set a large saucepan over medium heat. Add the milk and 2 cups of sugar and stir until combined. Bring this mixture slowly to a boil, stirring occasionally so none of the milk scalds.
  • In the meantime, in a small bowl, mix the remaining 1 cup of sugar, the beaten eggs, cornstarch, and cocoa powder until smooth.
  • Once the milk boils, take it off the heat. Then add 1/4 cup of the milk mixture to the egg mixture and stir. Add another 1/4 cup of the milk mixture to the egg mixture and stir.
  • Put the milk back on medium heat and add the warm egg mixture to it, whisking non-stop until the mixture thickens into a pudding-like consistency.
  • Once the mixture thickens, take it off the heat and whisk in the finely chopped semi-sweet chocolate.
  • Add the butter and whisk until smooth. Pass the chocolate filling through a fine mesh sieve into a large bowl.
  • Spray a piece of plastic wrap large enough to cover the bowl with cooking spray, then top the surface of the chocolate filling with the plastic wrap and refrigerate for an hour or until cool.
  • Once the filling has cooled, remove the plastic wrap and reserve. Pour the chocolate filling into the baked pie shell. Reuse the plastic wrap and place it directly on the surface of the filling. Chill the pie for an additional 3 hours.
  • Top the chocolate cream pie with whipped cream topping, slice, serve, and enjoy.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 552kcal | Carbohydrates: 63g | Protein: 10g | Fat: 30g | Sodium: 203mg | Fiber: 4g
Side view of a slice of chocolate cream pie on a plate.

How to Make Chocolate Cream Pie – Step by Step Photos

Pie crust being pricked with a fork.

Preheat the oven according to the pie crust directions. Poke the bottom of a deep dish pie crust a few times with a fork to create steam vents. Add a sheet of parchment paper and weigh down the parchment with about 2 cups of dry beans or pie weights. Cover the edge of the pie crust with a foil ring or pie ring so it doesn’t scorch. Follow package directions and bake until crispy and golden. Remove weights and allow the crust to cool.

Milk pouring into a sauce pan with sugar.

While the crust blind bakes set a large saucepan over medium heat. Add 2 cups milk and 1 cup of sugar and stir until combined. Bring this mixture slowly to a boil, stirring occasionally so none of the milk scalds.

sugar, egg, and chocolate in a bowl.

In the meantime, in a small bowl, mix the remaining 1 cup of sugar, 3 large beaten eggs, 3 tablespoons of cornstarch, and 1/3 cup cocoa powder until smooth.

Milk being added to the chocolate mixture.

Once the milk boils, take it off the heat. Then add 1/4 cup of the milk mixture to the egg mixture and stir. Add another 1/4 cup of the milk mixture to the egg mixture and stir. 

Chocolate mixture being poured into hot milk.

Put the milk back on medium heat and add the warm egg mixture to it, whisking non-stop until the mixture thickens into a pudding-like consistency.

Thickened milk chocolate mixture.

The thickened chocolate mixture should look like this.

Chopped chocolate added to the saucepot.

Once the mixture thickens, take it off the heat and whisk in the 2 bars of finely chopped semi-sweet chocolate.

Butter added to the chocolate.

Add 3 tablespoons of butter. Whisk until smooth.

Chocolate being pushed through a sieve.

Pass the chocolate filling through a fine mesh sieve into a large bowl.

Chocolate in a bowl with plastic on top.

Spray a piece of plastic wrap large enough to cover the bowl with cooking spray, then top the surface of the chocolate filling with the plastic wrap and refrigerate for an hour or until cool. 

Chocolate cream mixture being poured into the pie crust.

Once the filling has cooled, remove the plastic wrap and reserve. Pour the chocolate filling into the baked pie shell. Reuse the plastic wrap and place it directly on the surface of the filling. Chill the pie for an additional 3 hours.

Whipped cream being piped onto the chocolate cream pie.

Top with whipped cream topping, slice into eight pieces, and enjoy!

Finished chocolate cream pie with a piece being lifted out.

The post Chocolate Cream Pie appeared first on Budget Bytes.

Turkey Meatballs

Homemade Turkey Meatballs are made with eight simple ingredients and are perfect for meal prep or a quick weeknight dinner.

The post Turkey Meatballs appeared first on Budget Bytes.

I love my classic homemade meatballs recipe, but ground beef is getting expensive lately! So when ground beef is out of budget or I’m craving a lightly lighter flavor, I’ll make these super easy Turkey Meatballs. These meatballs freeze well, so consider making a double batch and freezing half for a rainy day. Spaghetti and meatballs is the ultimate quick weeknight dinner, especially when you’ve got homemade turkey meatballs in the freezer ready to go. 😏

Overhead view of a plate full of spaghetti with turkey meatballs on top.

Ingredients for Turkey Meatballs

These turkey meatballs are incredibly easy to make and only require eight simple ingredients. Here’s what you’ll need to make them:

  • Ground Turkey: I used 93% lean ground turkey, which keeps the flavor light but still has enough fat to keep the meatballs from drying out. I don’t suggest using 99% lean ground turkey as it may result in tough meatballs.
  • Breadcrumbs: Breadcrumbs combine with the egg to help bind the turkey together to keep the turkey meatballs from falling apart. They also hold moisture, which helps keep the meatballs tender.
  • Egg: The egg combines with the breadcrumbs to bind the meatballs together and prevent them from falling apart.
  • Italian Seasoning: A simple store-bought Italian seasoning blend provides tons of herbal flavor to the meatballs.
  • Other Seasoning: I’ve also added some garlic and onion powder for a little depth and of course the classics, salt and pepper!
  • Parmesan Cheese: Parmesan gives an extra boost of rich umami flavor to the meatballs, making them extra satisfying and drool-worthy!

Cooking Options

Baking is my favorite method for making meatballs because it’s hands-off, but you can also make these turkey meatballs in an air fryer or a skillet. Here is how to cook turkey meatballs with each of the three methods:

Oven Baked Meatballs: Bake the meatballs at 400ºF for 20 minutes. Or, bake for 15 minutes and transfer the meatballs to a hot skillet with butter to cook for the remaining five minutes, which gives them a nice golden brown exterior.

Air Fryer Meatballs: Preheat the air fryer to 400ºF. Cook the meatballs for 8 minutes, shaking once half-way through, or until cooked through and golden brown on the outside. Cook in batches to avoid overcrowding the basket and preventing airflow.

Skillet: Cook the meatballs in a skillet with olive oil over medium heat until browned on each side and cooked through (about 2-3 minutes on each side). Cook in batches to avoid overcrowding the pan.

How to Freeze Meatballs

These turkey meatballs freeze really well and make for delicious weeknight dinners later. To freeze the meatballs, pack them in an air-tight container after cooking and chill completely before transferring to the freezer where they can be stored for about three months. To reheat the meatballs, simply add them to a pot of red sauce and simmer until heated through. Or, allow them to thaw in the refrigerator overnight and then heat through in a skillet with butter or oil.

What to Serve with Turkey Meatballs

I love serving these meatballs with a simple tomato sauce over a bed of pasta, but they’d pair equally as well with an Alfredo sauce. You could also drop them into a pot of soup, like Minestrone. And don’t forget the garlic bread and a simple salad on the side!

Overhead view of a bowl full of turkey meatballs with no sauce.
Overhead view of a bowl full of spaghetti with turkey meatballs on top.
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Turkey Meatballs

Homemade Turkey Meatballs are made with simple ingredients and are perfect for meal prep or a quick weeknight dinner.
Course Dinner, Main Course
Cuisine American, Italian
Total Cost $5.97 recipe / $1.49 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (4 meatballs each)
Calories 213kcal

Ingredients

Instructions

  • Preheat the oven to 400ºF. In a bowl, stir together the breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper.
  • Add the ground turkey to a separate large bowl, then add the egg and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
  • Divide and shape the meat mixture into 16 meatballs, about two tablespoons each. To easily divide the meat evenly, first divide it into quarters, then divide each quarter into four pieces.

Baking Instructions:

  • Place the shaped meatballs on a parchment-lined baking sheet. Transfer the meatballs to the oven and bake for 20 minutes, or until cooked through. If you prefer more browning, bake the meatballs for 15 minutes, then transfer the meatballs to a hot skillet with butter and sauté until brown, about five minutes. Serve and enjoy!

Air Fryer Instructions:

  • Preheat the air fryer to 400ºF. Air fry the meatballs for about 8 minutes, or until well browned and cooked through. Shake the meatballs half-way through cooking to turn the meatballs and achieve even browning. Cook in batches to avoid overcrowding the air fryer basket.

Stove Top Instructions:

  • Add 1 Tbsp olive oil to a large skillet and heat over medium. Once hot, add the meatballs (work in batches of about 8). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2-3 minutes each side).

See how we calculate recipe costs here.

Nutrition

Serving: 4meatballs | Calories: 213kcal | Carbohydrates: 11g | Protein: 31g | Fat: 5g | Sodium: 509mg | Fiber: 1g
Close up of a turkey meatball on a fork with a bowl of pasta in the background.

How to Make Turkey Meatballs

Dry ingredients for turkey meatballs in a bowl, unmixed.

Preheat the oven to 400ºF. In a bowl, combine ½ cup plain breadcrumbs, 2 Tbsp grated Parmesan, 2 tsp Italian seasoning, ½ tsp onion powder, ¼ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper.

Ground turkey, egg, and breadcrumbs in a bowl, unmixed.

Add one pound of ground turkey to a bowl along with one large egg and the breadcrumb mixture. Use your hands to mix the ingredients together until evenly combined, taking care not to overmix.

Meatballs being shaped and placed on a sheet pan.

Divide and shape the meat mixture into 16 meatballs, placing them on a parchment-baking sheet as you go. To divide them evenly, first divide the mixture in half, then in half again until you have four equal portions. Then take each portion and divide it into four, rolling them into meatballs as you go.

Shaped meatballs ready to bake.

Once the turkey meatballs are all shaped, they’re ready to bake.

Baked turkey meatballs on a sheet pan.

Bake the meatballs in the preheated 400ºF oven for 20 minutes, OR bake for 15 minutes and finish in a skillet to achieve more browning (shown baked for 15 minutes above).

Turkey meatballs browned in a skillet.

I like to finish cooking the meatballs in a skillet with a little butter or oil to get a nice brown finish.

Overhead close up view of turkey meatballs in a bowl, no sauce.

Enjoy the turkey meatballs as-is, or with your favorite sauce!

The post Turkey Meatballs 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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Jello Salad

Jello salad is a sweet, creamy, popular dessert that’s easy to make and always a crowd favorite for potlucks, picnics, and holidays!

The post Jello Salad appeared first on Budget Bytes.

When I say Jello, you say Salad! :) Friends, we’re taking you back in time today…way back! We’re making Jello Salad! A simple, sweet treat and potluck classic. This recipe has been popular for many years; maybe because it’s a simple, inexpensive dessert that can feed a large group. Or maybe it’s because it’s so good that family and friends are always asking for it. Either way we couldn’t wait to share our version with you. Keep reading for all the deets!

Overhead photo of jello salad.

What is Jello Salad

Jello Salad is a retro American dessert that was really popular in the 1960s. It’s usually made with flavored gelatin, fruit, and sometimes marshmallows, nuts, or even pretzels. Over the years this popular dish has transformed, to say the least, and now you can find several variations of jello salad.

I vividly remember my mother making a similar version of jello salad every Christmas. It was the perfect light & airy dessert to cap off a heavy holiday meal. Although this nostalgic dessert was super popular “back in the day” it’s still a big favorite today. Go ahead and make this jello salad for your next get-together, BBQ, potluck dinner, or holiday occasion!

Ingredients Needed For Jello Salad

We’re keeping this Jello Salad recipe simple, sweet, and delicious! Here’s what you’ll need:

  • Strawberry Gelatin: Choose your favorite flavored gelatin powder. Since we are including fresh strawberries in our jello salad, a strawberry flavored gelatin is the perfect choice.
  • Cottage Cheese: Yes, cottage cheese! It adds a wonderful creamy texture and a tangy flavor to help balance the sweetness of the dessert. And if you don’t like the texture of cottage cheese, don’t worry! We use a blender to whip the cottage cheese and gelatin together until they form a smooth and creamy consistency.
  • Homemade Whipped Cream – Whipped cream is the foundation for this salad, but you can totally use cool whip instead. More details on the difference between the two is listed below.
  • Strawberries and Crushed Pineapple – Finally add in your favorite fruit or other mix-ins. Fresh strawberries and crushed pineapple taste heavenly with this version.

Homemade Whipped Cream vs. Frozen Whipped Topping

We try to make things from scratch when we can, so we opted for homemade whipped cream in this jello salad. However, homemade whipped cream isn’t as stable as frozen whipped topping. If you plan to set this dessert outside at potlucks or parties, consider using cool whip or a store-bought whipped topping as these will hold their texture a bit longer. There are also ways to stabilize homemade whipped cream and make it last longer, usually by adding additional ingredients. Here’s a great article from Food52 about ways to stabilize whipped cream.

How to Store Jello Salad

We stored this Jello Salad in an airtight container in the refrigerator and it was still delicious the next day. It will last a day or two in the refrigerator, any longer than that and the whipped cream starts to slowly deflate. So be sure to share this dreamy dessert with your family and friends or gobble it all up yourself within a day or so!

Jello salad in 3 mason jars with sliced strawberry on top.

Let us know in the comments if you remember this classic, sweet dessert! ;)

Overhead photo of a whole full of jello salad topped with sliced strawberries.
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Jello Salad

Jello salad is a sweet, creamy, popular dessert that’s easy to make and always a crowd favorite for potlucks, picnics, and holidays!
Course Dessert
Cuisine American
Total Cost $7.87 recipe / $1.12 serving
Prep Time 15 minutes
Refrigerate Time 2 hours
Total Time 2 hours 15 minutes
Servings 7 (about 1 cup each)
Calories 295kcal

Ingredients

  • 3 oz strawberry flavored gelatin $0.89
  • 2 cups cottage cheese, small curd $1.86
  • 20 oz crushed pineapple in juice (drained & juice reserved) $1.49
  • 1/2 lb fresh strawberries $1.49
  • 1 cup cold heavy whipping cream* $1.37
  • 1 tsp vanilla extract $0.72
  • 2 Tbsp granulated sugar $0.05

Instructions

  • Wash, remove the stems, and quarter the strawberries. Feel free to cut any large pieces in half again. Set the strawberries to the side.
  • With a strainer and a small bowl, drain the crushed pineapples really well and reserve the pineapple juice.
  • In a blender*, add the strawberry gelatin, cottage cheese, and ⅓ cup of the reserved pineapple juice. Blend until smooth then add the mixture to a large bowl.
  • Next make the whipped cream. In a separate metal or glass bowl, preferably a bowl that has been chilled in the refrigerator, add heavy cream, vanilla extract, and granulated sugar. Use a hand mixer or stand mixer to whip the cream on high until stiff peaks form. Stop the mixer occasionally to test the stiffness of the peaks and to avoid over whipping.
  • Now carefully fold the whipped cream into the strawberry gelatin mixture.
  • Add the crushed pineapples and chopped strawberries to the bowl and carefully fold them into the whipped cream mixture until everything is evenly distributed.
  • Refrigerate jello salad for at least 2 hours so the ingredients have a chance to set and chill before serving. Enjoy!

See how we calculate recipe costs here.

Notes

*An 8 oz container of store-bought whipped topping can be used in place of the homemade whipped cream.
*We use a blender to whip the cottage cheese and gelatin together until they form a smooth consistency. This helps break down the texture of cottage cheese.

Nutrition

Serving: 1cup | Calories: 295kcal | Carbohydrates: 33g | Protein: 9g | Fat: 15g | Sodium: 256mg | Fiber: 2g
Jello salad in 3 mason jars with sliced strawberry on top.

How to Make Jello Salad – Step by Step Photos

Chopped strawberries on a white cutting board.

Wash, remove the stems and quarter 1/2 pound of strawberries. Feel free to cut any large pieces in half again.

Crushed pineapples with the juice drained into a separate bowl.

Drain a 20 oz can of crushed pineapples really well and reserve 1/3 cup of the pineapple juice.

Strawberry gelatin, cottage cheese and pineapple juice in a blender.

In a blender, add a 3 oz package of strawberry flavored gelatin, 2 cups of small curd cottage cheese, and 1/3 cup of reserved pineapple juice.

Strawberry gelatin, cottage cheese and pineapple juice blended in blender.

Blend until smooth then add the mixture to a large bowl.

Whipped cream in a mixing bowl.

In a separate metal or glass bowl, add 1 cup heavy cream, 1 tsp vanilla extract, and 2 Tbsp granulated sugar. Use a hand mixer or stand mixer to whip the cream on high until stiff peaks form. Stop the mixer occasionally to test the stiffness of the peaks and to avoid over whipping.

Strawberry gelatin mixture and whipped cream folded together.

Now carefully fold the whipped cream into the strawberry gelatin mixture.

Chopped strawberries and crushed pineapple added to strawberry gelatin.

Add the crushed pineapples and chopped strawberries to the bowl and carefully fold them into the whipped cream mixture until everything is evenly distributed.

Jello Salad fully mixed together.

Refrigerate the jello salad for at least 2 hours so the ingredients have a chance to set and chill before serving.

Jello salad in 4 mason jars with one jar being filled

Enjoy by serving in a serving bowl or portion them into fun, individual sized mason jars. Either way this is sure to be a big hit at your next occasion! ;)

Overhead photo of a bowl of jello salad, topped with sliced strawberries and a spoon scooping a small serving out.

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Air Fryer Chicken Nuggets

These Air Fryer Chicken Nuggets are tender, juicy, easy to make, and perfect with your favorite dipping sauce!

The post Air Fryer Chicken Nuggets appeared first on Budget Bytes.

Am I the only one late to the Air Fryer club? I assumed it was just another kitchen appliance that I probably didn’t need taking up space on my countertop. Well I finally received an air fryer as a gift recently, and boy was I wrong! I’m loving the air fryer now, especially when it comes to making simple recipes like these Air Fryer Chicken Nuggets! They’re super easy to make, I can control the ingredients, and I can get about 2 dozen homemade chicken nuggets for half the cost compared to a fast food restaurant, #winning!

Air fryer chicken nuggets in a serving dish with BBQ and ranch dipping sauces.

What You’ll Need for Air Fryer Chicken Nuggets

When I say these nuggets are super easy to make, I mean you really only need a few ingredients:

  • Chicken – I’m a chicken breast girl so I’m using a boneless, skinless chicken breast for my nuggets. You can certainly use boneless, skinless chicken thighs, however I haven’t tested it with chicken thighs, so the cook time may vary.
  • All Purpose Flour – A light coating of flour helps the buttermilk to adhere to the chicken. 
  • Buttermilk – Thick buttermilk keeps the chicken tender & moist, and also helps the breadcrumbs adhere to the chicken nuggets. 
  • Breadcrumbs – Of course it wouldn’t be a chicken nugget without that iconic golden brown breading. We’re using regular plain breadcrumbs so we can season them to our liking.
  • Oil and Spices – A little bit of cooking oil to help the breadcrumbs crisp up and brown evenly. And a simple spice mix flavors the chicken.

Buttermilk Alternatives

Buttermilk is a common ingredient used in baked and fried chicken recipes, but you may not always have it on hand and it can sometimes be a little pricey. So here are some other alternatives:

  1. Milk + Vinegar or Lemon juice – Mix 1 Tbsp of vinegar or lemon juice with 1 cup of milk. Stir and let the mixture sit for 10 minutes. Proceed to use in the recipe in place of buttermilk.
  2. Greek yogurt – Plain greek yogurt, like buttermilk, is a cultured milk product that can also help keep the nuggets tender and moist. This is what we used in our Baked Chicken Nuggets recipe and they turned out great! In a small bowl add ⅓ cup greek yogurt, ⅛ tsp salt, and 3 Tbsp of water. Stir together until smooth, but still thick enough to coat the chicken. Proceed to use in the recipe in place of buttermilk.

Buttermilk is definitely the best option, so if you do have some on hand use that instead of an alternative.

Plated air fryer chicken nuggets with one nugget being grabbed.

Recipe Tips For Success!

  1. Add the oil and spices to the breadcrumbs separately. Add the spices to the breadcrumbs first and give it a good mix, then add the oil and combine. This allows the spices to be evenly distributed.
  2. When adding the breading to the chicken, flip and press the nuggets into the breadcrumb mixture making sure it’s completely coated evenly all the way around.
  3. Remember to preheat the air fryer. Similar to preheating your oven, it’s a good idea to preheat your air fryer so the chicken nuggets can cook evenly and get crispy on the outside.
  4. Don’t crowd the basket. Space the nuggets out in an even layer so the hot air can circulate around the chicken. Cook in two separate batches if you need to.

How to Reheat Air Fryer Chicken Nuggets

If you have any leftover chicken nuggets the best way to reheat them to maintain their texture and flavor would be in the air fryer. Simply preheat the air fryer to 375°F, place the nuggets in the air fryer basket in a single layer, and cook for 2-3 minutes or until heated through, making sure they reach an internal temperature of 165°F.

What To Serve With Chicken Nuggets

What’s a chicken nugget without a great dipping sauce? Here are some of our favorites:

And if you’re looking for more side dish ideas to go with these chicken nuggets, try our Oven Baked Steak Fries, Homemade Mac and Cheese, a side of Simple Sautéed Vegetables, or a quick Pasta Salad!

Plated air fryer chicken nuggets with one nugget being dipped in ranch dipping sauce.
Air fryer chicken nuggets plated in a serving dish with ranch and BBQ dipping sauces on the side.
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Air Fryer Chicken Nuggets

These Air Fryer Chicken Nuggets are tender, juicy, easy to make, and perfect with your favorite dipping sauce!
Course Dinner, Lunch
Cuisine American
Total Cost $5.64 recipe / $1.41 serving
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 5-6 nuggets each
Calories 211kcal

Equipment

Ingredients

  • 1 boneless, skinless chicken breast (about 2/3 lb.) $4.50
  • 3/4 tsp salt, divided $0.05
  • 1 Tbsp all-purpose flour $0.02
  • 1 cup plain breadcrumbs $0.60
  • 1 tsp garlic powder $0.10
  • 1/2 tsp smoked paprika $0.05
  • 2 Tbsp cooking oil $0.08

Instructions

  • On a cutting board, cut the chicken breast into 3/4 inch pieces. You should get approximately 20-24 chicken nuggets depending on the size of your chicken breast.
  • Sprinkle ¼ tsp of salt evenly over the chicken pieces. Next sprinkle the flour over the chicken and toss to coat evenly.
  • In a small bowl add the breadcrumbs, garlic powder, smoked paprika, and ½ tsp salt. Mix seasoning into the breadcrumbs. Next add the cooking oil to the breadcrumbs and stir until the oil is evenly coating the breadcrumbs. It should look like damp sand.
  • In another small bowl add ½ cup buttermilk.
  • Now line up the chicken, buttermilk, and breadcrumbs. Using tongs or your hands, begin to coat the chicken nugget pieces by first dipping them in the buttermilk, then transfer them to the breadcrumbs and coat them evenly with the breadcrumbs. Set the coated chicken pieces to the side.
  • Preheat the air fryer to 400°F. Once preheated, place the chicken nuggets in the air fryer basket in a single layer. Try not to overcrowd the basket. You can cook the chicken nuggets in 2 batches if needed. Air fry for 8 minutes, flipping the nuggets halfway through.
  • Remove chicken nuggets from the air fryer and let cool for 3-5 minutes, then serve with your favorite dipping sauce.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 211kcal | Carbohydrates: 22g | Protein: 10g | Fat: 9g | Sodium: 667mg | Fiber: 1g

How to Make Air Fryer Chicken NUggets – Step by Step Photos

Chicken breast being cut into 1 inch pieces on a cutting board

On a clean cutting board, cut the chicken breast into 3/4 inch pieces. You should get approximately 20-24 chicken nuggets depending on the size of your chicken breast.

Chicken breast nuggets seasoned with salt and dusted with flour.

Season the chicken by adding ¼ tsp of salt evenly over the chicken pieces. Next sprinkle 1 Tbsp all purpose flour over the chicken pieces. Toss the chicken to coat evenly.

Breadcrumbs with seasoning and oil mixed together.

In a small bowl add 1 cup of plain breadcrumbs, 1 tsp garlic powder, ½ tsp smoked paprika, and ½ tsp salt. Mix seasoning into breadcrumbs. Next add 2 Tbsp of cooking oil to the breadcrumbs and stir until the oil is evenly coating the breadcrumbs. It should look like damp sand.

Chicken nugget assembly line with chicken pieces on the left, buttermilk and breadcrumbs in the middle, and coated chicken nuggets on the right.

In another small bowl add ½ cup buttermilk. Line up the chicken, buttermilk, and breadcrumbs. Using tongs or your hands, begin to coat the chicken nugget pieces by first dipping them in the buttermilk, then transfer them to the breadcrumbs and coat them evenly with the breadcrumbs.

Breaded chicken nuggets

Set the coated chicken pieces to the side.

Breaded chicken nuggets added to air fryer basket.

Preheat the air fryer to 400°F. Once preheated, place the chicken nuggets in the air fryer basket in a single layer. Try not to overcrowd the basket. You can cook the chicken nuggets in 2 batches if needed.

Cooked chicken nuggets in the air fryer basket with one being lifted with tongs.

Air fry for 8 minutes, flipping the nuggets halfway through.

Cooked Air Fryer Chicken Nuggets plated in a serving dish.

Remove the chicken nuggets from the air fryer and let cool for 3-5 minutes, then serve with your favorite dipping sauce. Enjoy!

Plated Air Fryer Chicken Nuggets with one nugget being dipped into ranch sauce.

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