Chicken Pot Pie Soup

This Chicken Pot Pie Soup is hearty, comforting and perfect for a busy weeknight meal. It’s simply cozy comfort food in a bowl!

The post Chicken Pot Pie Soup appeared first on Budget Bytes.

If chicken soup is good for the soul and chicken pot pie is the ultimate comfort food, then nothing can be more satisfying than a big bowl of this Chicken Pot Pie Soup! It’s cozy, comforting, and it includes all the flavors that I love from a traditional chicken pot pie including tender chicken, creamy potatoes, lots of veggies, and a rich and creamy broth. Seriously, there’s something about this soup that just makes me feel all warm and fuzzy inside. But the best part is there’s no extra hassle of having to make a pie crust, and if you’re using a rotisserie chicken then this soup can be made in half the time that it takes to make a traditional chicken pot pie, making it perfect for a weeknight dinner meal!

Overhead view of a bowl of chicken pot pie soup with crusty bread on the side and a spoon inside the bowl.

What is Chicken Pot Pie Soup?

I think the best way to describe Chicken Pot Pie Soup is simply cozy comfort food in a bowl. It’s the same hearty filling that you would normally get in a chicken pot pie, but served as a soup without the hassle of making a pie crust. Genius!! It’s an easy and more approachable way to enjoy the flavors of a traditional chicken pot pie!

Ingredients For Chicken Pot Pie Soup

Here’s a list of ingredients you’ll need to make this Chicken Pot Pie Soup recipe:

  • Cooked Chicken:  I used boneless, skinless chicken breasts but you can certainly use boneless, skinless chicken thighs instead. This is also a great recipe to use up any leftover rotisserie chicken or leftover turkey from Thanksgiving!
  • Vegetables: Aromatics like onion and garlic sautéed in butter sets the foundation and helps flavor the soup. Creamy Yukon gold potatoes and frozen vegetables are added later to add more color, flavor, and texture to the soup.
  • Butter and Flour: A simple roux is made with butter and flour for extra richness and to help thicken the soup.
  • Chicken Broth: Use a good quality chicken broth to give the soup extra flavor. We use Better than Bouillon to make our broth.
  • Seasoning: A simple mix of Italian seasoning, salt, and pepper is all you’ll need!
  • Heavy Cream: Heavy cream is added towards the end to give the soup extra richness and that classic creamy texture.

What Kind Of Chicken To Use

This recipe uses pre-cooked chicken and is a great way to use a rotisserie chicken or leftover turkey from Thanksgiving. If you don’t have any pre-cooked chicken on hand, here are two different ways to cook the chicken before adding it to the soup:

  • Boiled Chicken: I chose to boil my chicken on a medium-low heat for roughly 1 hour. To do this simply add your chicken breasts to a medium pot, cover them with water, add a few pinches of salt, then bring the pot to a boil. Once the pot starts boiling, immediately turn the heat down to medium-low, cover with a lid, and simmer for 1 hour. I personally like this method because you end up with tender, juicy chicken breasts that’s easy to shred and perfect for soups and casseroles.
  • Pan-Seared Chicken Breasts: For a quicker option you can pan-sear your chicken breasts in about 15 minutes, then just chop the cooked chicken into chunks and it’s ready to add to the soup.

Storing Leftovers

To store any leftovers, first divide the soup into single serving containers, then transfer it to the refrigerator to chill. Store in the fridge for 3-4 days. If the soup thickens a bit in the fridge, don’t worry it will loosen as it’s reheated in the microwave or on the stovetop. Feel free to add a splash of water or milk to the soup before you reheat it.

Overhead view of a pot full of chicken pot pie soup with a ladle scooping some out.
Overhead view of a serving bowl of chicken pot pie soup with one hand holding the bowl and the other hand holding a spoon .
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Chicken Pot Pie Soup

This Chicken Pot Pie Soup is hearty, comforting and perfect for a busy weeknight meal. It’s simply cozy comfort food in a bowl!
Course Dinner
Cuisine American
Total Cost $10.19 recipe / $1.69 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 (1 1/3 cup each)
Calories 353kcal

Equipment

Ingredients

  • 6 Tbsp salted butter $0.80
  • 1 yellow onion $0.32
  • 3 garlic cloves $0.24
  • 1/3 cup all-purpose flour $0.08
  • 1 tsp Italian seasoning $0.10
  • 1 tsp salt $0.05
  • 1/2 tsp Freshly cracked black pepper $0.02
  • 1 lb. Yukon gold potatoes $1.10
  • 5 cups chicken broth $0.85
  • 2 cooked chicken breasts, shredded or diced $4.70
  • 12 oz. bag frozen mixed vegetables $1.25
  • 1/2 cup heavy cream $0.68

Instructions

  • Dice the onion, peel & chop the potatoes into 1 inch chunks, and mince the garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
  • In a Dutch oven or large pot, melt the butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
  • Sprinkle the flour into the pot over the onions and garlic. Stir and allow the flour to cook for about 1-2 minutes.
  • Add Italian seasoning, salt, pepper, chopped potatoes, and chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot.
  • Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork tender.
  • Remove the lid and add the cooked chicken, frozen mixed vegetables, and heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
  • Taste to see if any additional seasoning is needed. Garnish with fresh parsley (optional) and enjoy!

See how we calculate recipe costs here.

Notes

*You can also use cooked rotisserie chicken or leftover turkey from Thanksgiving in place of the cooked chicken breasts.

Nutrition

Serving: 1serving | Calories: 353kcal | Carbohydrates: 30g | Protein: 14g | Fat: 20g | Sodium: 1286mg | Fiber: 5g

If that flaky, buttery, pie crust is just calling your name…then feel free to make our traditional Chicken Pot Pie recipe!

Side view of chicken pot pie soup in a large pot with a ladle scooping some out.

How to Make Chicken Pot Pie Soup – Step by Step Photos

Overhead view of shredded chicken on a plate

Shred or dice two cooked chicken breasts and set the chicken to the side.

Overhead view of diced onion, potatoes and garlic on a cutting board.

Dice 1 yellow onion, peel & chop 1 lb. gold potatoes into 1-inch chunks, and mince 3 garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.

Overhead view of sauteed onions and garlic in a large dutch oven pot with flour being sprinkled over the top.

In a Dutch oven or large soup pot, melt 6 Tbsp of salted butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds. Next sprinkle 1/3 cup of all-purpose flour into the pot over the onions and garlic. Stir and allow the flour to cook for 1-2 minutes.

Overhead view of potatoes, spices, and chicken broth being added to the pot.

Add 1 tsp of Italian seasoning, 1 tsp salt, 1/2 tsp freshly cracked black pepper, the chopped potatoes (drained), and 5 cups of chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot. Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until potatoes are fork-tender.

Overhead view of shredded chicken, frozen vegetables, and heavy cream being added to the pot.

Remove the lid and add the shredded chicken, 12 oz. of frozen mixed vegetables, and 1/2 cup heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.

Overhead view of finished chicken pot pie soup in the dutch oven pot with ladle scooping some out.

Now taste to see if any additional seasoning is needed. Feel free to garnish with fresh parsley (optional).

Overhead view of a serving bowl of chicken pot pie soup with one hand holding the bowl and the other hand holding a spoon .

Now all that’s left to do is to grab some crusty bread or biscuits and enjoy a big bowl of this warm and cozy Chicken Pot Pie Soup!

Overhead view of a bowl of chicken pot pie soup with crusty bread on the side and a spoon inside the bowl.

The post Chicken Pot Pie Soup appeared first on Budget Bytes.

Crock Pot Salsa Chicken

This delicious Crock Pot Salsa Chicken is an easy and versatile option for busy weeknight dinners, plus it’s perfect for meal prep!

The post Crock Pot Salsa Chicken appeared first on Budget Bytes.

Meal prepping is probably the only way I make it through the holidays (or any month of the year, TBH) without losing it. 😅 So here’s a really easy bulk meal prep protein that you can use for multiple meals throughout the week. This Crock Pot Salsa Chicken recipe is such a classic, it’s incredibly easy (no chopping!), and only takes a handful of ingredients to prepare. Plus, there are several ways you can customize salsa chicken if you want to change it up a bit! Bookmark this one, folks, because you’re going to want to make it again and again!

Close up overhead view of salsa chicken in the crock pot with tongs.

Crock pot salsa chicken has been around for ages. In fact, a fancier version of it has been a reader favorite on Budget Bytes since 2011, but you need to know that in its most basic form, it’s still amazing. It’s just too good and too easy to not share. Just wait until you see all the ways you can use this saucy, spicy, super-flavorful shredded chicken!

Ingredients for Salsa Chicken

When I say this salsa chicken recipe is simple, I mean it! Here are the only ingredients you’ll need to make Crock Pot Salsa Chicken:

  • Chicken Breast: I love the way white meat chicken breast shreds, but if you’re more of a thigh person you can definitely do this with thighs, too. Thighs are a bit more forgiving with the cooking time and the sauce will be extra rich!
  • Salsa: This is the main flavor component for this recipe, so make sure you use a really good salsa. I love to use a smoky salsa to add even more depth of flavor. I used Kroger’s Private Selection brand Taqueria Style Salsa, but you can use different salsa flavors to switch it up!
  • Chili Powder: A one-stop shop for flavor, basic chili powder brings a lot of bang for your buck and really deepens the flavor in the sauce.
  • Onion Powder & Garlic Powder: To add even more depth to the flavor, I added a little dose of onion and garlic powder for good measure. Using these two ingredients helps round out the flavor without having to chop a single vegetable!
A plate full of three salsa chicken tacos.

How to Use Crock Pot Salsa Chicken

One of the reasons I love this salsa chicken so much is that you can make one batch and then use it for multiple meals throughout the week. I love to use this shredded salsa chicken for tacos, bowl meals (with rice, cheese, beans, etc.), nachos, burritos, salads, in casseroles, to top a baked potato, or even as a base for a soup!

Salsa Chicken Add-Ins

The simplicity of Salsa Chicken makes it perfect for customizing with add-ins. Here are some other ingredients you can add to make it different every time:

  • Beans: Try adding a drained can of beans, like black beans, pinto beans, or even kidney beans.
  • Vegetables: Add more color and texture to the mix with diced onion, jalapeño, bell peppers, or corn.
  • Cream Cheese or Sour Cream: Give your salsa chicken a creamy finish by stirring in some cream cheese or sour cream after cooking.
  • Lime & Cilantro: Stir fresh lime juice and cilantro into the salsa chicken after cooking for a fresh finish.
  • Spices: Switch up the spices and add something smoky like chipotle chile powder, or your favorite taco seasoning mix.

And don’t forget, you can change the flavor of salsa chicken by using different kinds of salsa! Try a spicy mango salsa, salsa verde, or even a smoky peach salsa for fun!

How to Store Leftovers

This salsa chicken recipe is perfect for meal prep. It stays good in the refrigerator for 3-4 days, but it can also be frozen! To freeze, chill it completely in the refrigerator first, then transfer to the freezer and store for up to three months. I like to divide it into single portions before freezing so I can thaw only the amount I need each time. Thaw the salsa chicken overnight in the refrigerator, then reheat either in a sauce pan over medium, stirring frequently, or in the microwave.

Close up side view of salsa chicken in the crock pot with tongs.
Close up side view of salsa chicken in the crock pot with tongs.
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Crock Pot Salsa Chicken

This delicious Crock Pot Salsa Chicken is an easy and versatile option for busy weeknight dinners, plus it's perfect for meal prep!
Course Dinner
Cuisine American
Total Cost $9.60 recipe / $1.60 serving
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 6 (¾ cup each)
Calories 90kcal

Equipment

Ingredients

Instructions

  • Place the chicken breasts in the slow cooker. Sprinkle the chili powder, garlic powder, and onion powder over the chicken, then pour the salsa on top.
  • Place the lid on the slow cooker and cook on high for 2.5 hrs or low for 5 hours.
  • Test the chicken to make sure it's tender enough to pull apart with a fork. If not, replace the lid and cook for an additional 30 minutes on high or one hour on low.
  • Shred the chicken with two forks and stir to combine with the salsa and liquid in the pot. Serve hot or refrigerate until ready to use. Add the salsa chicken to your favorite tacos, burritos, nachos, salads, and more!

See how we calculate recipe costs here.

Notes

*If using frozen chicken breast, be sure to thaw it completely before adding to the slow cooker.

Nutrition

Serving: 0.75cup | Calories: 90kcal | Carbohydrates: 6g | Protein: 13g | Fat: 2g | Sodium: 573mg | Fiber: 2g
A plate full of nachos made with salsa chicken.

How to Make Crock Pot Salsa Chicken

Chicken breasts in a crock pot with spices sprinkled over top.

Place three boneless, skinless chicken breasts in a crock pot and sprinkle 2 tsp chili powder, ½ tsp garlic powder, and ½ tsp onion powder over top.

A jar of salsa being poured over top of chicken in the slow cooker.

Pour 16oz. of your favorite salsa over the chicken in the crock pot. (I used Kroger’s Private Selection brand Taqueria Style Salsa).

Cooked salsa chicken in the slow cooker before shredding.

Place the lid on the crock pot and cook on high for 2.5 hours, or low for 5 hours. Test the chicken to make sure it’s tender enough to pull apart with a fork. If not, replace the lid and cook for an additional 30 minutes on high or one hour on low. After cooking it will look a little watery, but don’t worry! Once the chicken is shredded it turns into a nice sauce that coats everything.

Chicken being shredded in the slow cooker with two forks.

Use two forks to shred the chicken and stir it into the sauce in the slow cooker.

Finished shredded salsa chicken in the crock pot.

Once the chicken is shredded, give it a taste and adjust the seasonings if needed. And that’s it! The crock pot salsa chicken recipe is complete and you’re ready to eat!

A burrito bowl made with salsa chicken.

A bowl meal with rice, cheese, and any other fun toppings you have on hand is such a great budget-friendly meal!

The post Crock Pot Salsa Chicken appeared first on Budget Bytes.

Split Pea Soup

This cozy Split Pea Soup will fill you up and warm you through on those cold winter days. Super satisfying and oh so delicious!

The post Split Pea Soup appeared first on Budget Bytes.

The cold weather has finally creeped into my neck of the woods and all I’ve been craving lately is a big, warm bowl of soup! Lucky for me this easy Split Pea Soup recipe hits the spot! It has lots of veggies and the added ham gives it sooo much flavor! It’s thick, filling, and like most soup recipes it makes a big batch. Perfect to freeze any leftovers for later! Trust me, I’ll definitely be keeping this soup in rotation this season!

Overhead view of two bowls of split pea soup with parsley and a napkin on the side.

What Are Split Peas?

Split peas are just like they sound, peas that have been dried and split in half. They’re part of the legume family and are often found in both green and yellow varieties. Both can be used to make this easy, comforting split pea soup. We’ll be using green split peas for this recipe. You can find split peas in the dry bean aisle, next to bags of other types of dry beans.

Ingredients for Split Pea Soup

You won’t need much to make this thick and chunky split pea soup recipe. Here’s a quick rundown of the ingredients you’ll need:

  • Split Peas  – Split peas are the star of the show for this simple soup recipe. We’re using dry, uncooked green split peas.
  • Aromatics – Onion, celery, carrots, and garlic provide a wonderful flavor base for the soup.
  • Ham Hock – The ham hock provides lots of smoky, salty flavor to the soup. It also gives you a little bit of meat to enjoy with every other bite :)
  • Bay Leaf – Adds an extra subtle layer of flavor and depth 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 to make our broth. It’s economical and has great flavor!
  • Russet Potato – To make this an even more filling and hearty soup, we added one diced russet potato. It also helps to thicken the soup.
  • Salt and Pepper – You’ll be surprised how much salt and flavor comes from the ham hock and chicken broth. So taste the soup towards the end, then add any salt and freshly cracked black pepper to taste.

Do Split Peas Need To Be Soaked Before Cooking?

Nope! That’s what makes this soup so simple to make. Split peas cook quickly without any pre-soaking, and because they’re already split open, they break down well to thicken soups. I like to give the split peas just a quick rinse when I take them out of the package, but other than that you can add the peas directly to your pot (without soaking) with the rest of your ingredients.

How To Store Split Pea Soup

Split pea soup stores very well in the fridge or freezer. You can store any leftovers in an airtight container in the refrigerator for up to 5 days. If you don’t think you can eat all 6 servings in about 5 days, then freeze the rest in freezer-safe containers for up to 3 months.

Side view of two bowls of split pea soup with homemade croutons on top.

Pictured with Homemade Croutons on top!

Overhead view of a single bowl of split pea soup with one hand holding the bowl and another hand spooning some of the soup out.
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Split Pea Soup

This cozy Split Pea Soup will fill you up and warm you through on those cold winter days. Super satisfying and oh so delicious!
Course Dinner, Lunch
Cuisine American
Total Cost $9.51 recipe / $1.58 serving
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 (1 1/3 cups each)
Calories 458kcal

Equipment

Ingredients

  • 2 Tbsp olive oil $0.24
  • 1 yellow onion, diced $0.32
  • 3 stalks of celery, diced $0.75
  • 3 carrots, diced $0.46
  • 2 cloves garlic, minced $0.16
  • 1 smoked ham hock $3.65
  • 1 lb split peas $1.69
  • 6 cups chicken broth 1.02
  • 1 bay leaf $0.10
  • 1 russet potato, peeled & diced $1.12

Instructions

  • Heat a large pot or dutch oven over medium-high heat. Add the olive oil, diced onion, diced celery, and diced carrots. Saute for about 4 minutes or until vegetables have softened. Stir in the minced garlic and saute for an additional 30 seconds.
  • Add the split peas, ham hock, bay leaf, and chicken broth to the pot and gently stir.
  • Add a lid and bring the pot to a gentle boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour. Give the soup a stir periodically and flip the ham hock over once or twice, while the soup is simmering, so that it gets even exposure to the hot liquid.
  • After 1 hour the peas should have completely broken down almost to a mush. If they are still retaining their shape, continue to simmer for 10 more minutes.
  • Next remove the ham hock from the pot and set it aside to cool. Add the diced potato to the soup and stir to combine. Continue to simmer for about 12 more minutes or until potatoes are tender.
  • While the potatoes are simmering, and once the ham hock is cool enough to handle, remove the meat from the bone and shred into small pieces.
  • Add the ham meat back to the pot with the soup and gently stir to combine.
  • Feel free to season the soup with salt and freshly cracked black pepper to taste. Enjoy with crackers, homemade croutons, or crusty bread!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 458kcal | Carbohydrates: 59g | Protein: 29g | Fat: 13g | Sodium: 994mg | Fiber: 21g

More Split Pea Soup Variations

Overhead view of a single bowl of split pea soup with one hand holding the bowl and another hand spooning some of the soup out.

How To Make Split Pea Soup – Step By Step Photos

Overhead view of diced onion, diced carrots, and diced celery in a dutch oven pot.

Heat a large pot or dutch oven over medium-high heat. Add 2 Tbsp olive oil, one diced yellow onion, three diced celery stalks, and three diced carrots. Sauté for about 4 minutes or until vegetables have softened. Stir in two minced garlic cloves and sauté for an additional 30 seconds.

Split peas, ham hock, bay leaf, and chicken broth added to the pot.

Add one pound of split peas, one ham hock, one bay leaf, and 6 cups of chicken broth to the pot and gently stir.

Overhead picture of the soup before it's cooked.

Add a lid and bring the pot to a gentle boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour. Give the soup a stir periodically and flip the ham hock over once or twice, while the soup is simmering, so that it gets even exposure to the hot liquid.

Overhead picture of soup pot with diced potatoes being added and ham hock being removed.

After 1 hour the peas should have completely broken down almost to a mush. If they are still retaining their shape, continue to simmer for 10 more minutes. Next remove the ham hock from the pot and set it aside to cool. Add the diced potato to the soup and stir to combine. Continue to simmer for about 12 more minutes or until potatoes are tender.

Ham hock being pulled off the bone on a cutting board.

While the potatoes are simmering, and once the ham hock is cool enough to handle, remove the meat from the bone and shred into small pieces.

Add ham hock meat back to the soup pot.

Add the ham meat back to the pot with the soup and gently stir to combine.

Overhead view of finished split pea soup with ham.

Season the soup with salt and freshly cracked black pepper to taste.

Overhead view of a dutch oven pot full of split pea soup with homemade croutons on top.

Time to enjoy a warm, satisfying bowl of Split Pea Soup with some homemade croutons, crackers, or crusty bread! Yum!

The post Split Pea Soup appeared first on Budget Bytes.

Turkey Chili

This flavorful turkey chili features ground turkey, colorful beans and vegetables, and plenty of herbs and spices to keep you full and happy!

The post Turkey Chili appeared first on Budget Bytes.

I make chili at least every other week during the fall and winter months, so naturally I’ve come up with quite a few variations of our classic chili recipe over the years. This Turkey Chili is a little bit lighter and is chock full of colorful vegetables. It’s the perfect chili recipe for the transition season when the leaves are just starting to fall but the air is still a little on the warm side. ;)

Overhead view of a pot full of turkey chili with ingredients on the sides.

What’s in Turkey Chili?

Turkey chili starts with a similar base as a classic chili recipe: ground meat cooked in a rich and flavorful tomato-based sauce, and seasoned with tons of warm spices. Because ground turkey has a lighter flavor, we went with a lighter, zestier flavor profile and added a ton of colorful vegetables and beans.

Ingredients for Turkey Chili

Here’s what you’ll need to make turkey chili:

  • Ground Turkey: Opt for dark meat turkey or ground turkey with at least a little fat. Extra-lean ground turkey breast can get a little dry and tough when simmered in chili.
  • Onion and Garlic: Every good chili starts with onion and garlic to create a deeply savory flavor base! I went with four cloves of garlic for this recipe, but feel free to measure with your heart. ;)
  • Poblano Pepper & Corn: A diced poblano pepper and some frozen corn kernels add a lot of flavor and color to this chili, making it extra festive. Poblanos can be spicy, though, so if you need a mild heat, skip the pepper or substitute with a green bell pepper.
  • Beans: A combination of kidney beans, black beans, and pinto beans adds even more color, texture, and flavor to this chili. The beans are very flexible, so if you only want black beans or kidney beans, you can certainly substitute them to fit your needs.
  • Tomatoes: Diced tomatoes add texture to our chili while tomato paste helps thicken the sauce and adds a really rich tomatoey flavor.
  • Herbs & Spices: The secret to the sauce! We use our homemade chili seasoning, which is a mix of chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper, to season our turkey chili.

Make it Vegetarian

This turkey chili is super easy to make vegetarian. Simply swap the ground turkey with an extra can of beans (kidney, black beans, or even pinto beans), or your favorite meat substitute, like soy crumbles.

Slow Cooker Instructions

Chili is a great slow cooker recipe. To make this turkey chili in your slow cooker, first brown the ground turkey in a skillet, then add it to the slow cooker with all of the other ingredients (reduce the water to 1 cup). Cook the chili on high for 3 hours or low for 6 hours.

How to Store Leftovers

After cooking the turkey chili, divide it into single-serving containers and store in the refrigerator for 4-5 days. Once chilled in the refrigerator, you can transfer some to the freezer for longer storage (about 3 months).

To reheat the chili, either microwave on high, stirring occasionally, until heated through. Or add to a sauce pot and cook over medium-low, stirring often, until heated through.

What to Serve with Turkey Chili

Chili and cornbread were made for each other, so try pairing this turkey chili with our Jalapeño Cheddar Cornbread or Sweet Potato Cornbread. And don’t forget the toppings for your chili! Try adding a sprinkle of cheddar cheese, sliced green onions, or cilantro. Or maybe a dollop of sour cream, some corn chips, or pickled jalapeños.

Overhead view of a bowl full of chili with toppings and a spoon dipping into the center.
Overhead view of a bowl full of chili with toppings.
Print

Turkey Chili

This flavorful turkey chili features ground turkey, colorful beans and vegetables, and plenty of herbs and spices to keep you full and happy!
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $11.55 recipe / $1.93 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 (1.3 cups each)
Calories 331kcal

Equipment

Ingredients

Instructions

  • Add the olive oil and ground turkey to a large pot and cook over medium heat until the turkey is cooked through. Break the ground turkey up into pieces as it cooks.
  • While the turkey is cooking, dice the onion and poblano pepper, and mince the garlic. Add the onion, poblano, and garlic to the pot and continue to sauté for a few minutes more, or until the onions are soft and translucent.
  • Add the canned beans (drained), frozen corn (no need to thaw), diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and water. Stir to combine.
  • Place a lid on the pot and allow the chili to come up to a simmer. Once simmering, reduce the heat to medium-low and continue to simmer for 30 minutes (or longer, if preferred), stirring occasionally. After 30 minutes, taste and adjust the seasoning to your liking, then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1.3cups | Calories: 331kcal | Carbohydrates: 41g | Protein: 29g | Fat: 7g | Sodium: 1138mg | Fiber: 13g
Overhead view of a pot of turkey chili.

How to Make Turkey Chili

Browned turkey in a large pot.

Add 2 Tbsp olive oil and one pound of ground turkey to a large pot. Cook over medium heat until the ground turkey is cooked through.

Onion, poblano pepper, and garlic added to the pot.

While the turkey is browning, mince four cloves of garlic, dice one yellow onion, and dice one poblano pepper. Add the garlic, onion, and pepper to the pot and continue to cook and stir over medium heat until the onions have softened.

Beans, tomatoes, and spices added to the pot, water being poured in the side.

Next, add one 15oz. can of kidney beans (drained), one 15oz. can of black beans (drained), one 15oz. can of pinto beans (drained), one 15oz. can of fire-roasted diced tomatoes (with juices), one 6oz. can of tomato paste, 1 cup frozen corn kernels, 1 Tbsp chili powder, 1 tsp cumin, ½ tsp dried oregano, ¼ tsp garlic powder, ½ tsp onion powder, ¾ tsp salt, ¼ tsp pepper, and 2 cups water to the pot.

Stirred chili before simmering.

Stir everything to combine, then place a lid on the pot and allow it to come up to a simmer.

Simmered chili in the pot being stirred.

Once simmering, reduce the heat to medium-low and let it simmer for 30 minutes. Give it a taste, adjust the seasoning to your liking, and serve!

Overhead view of a bowl full of chili with toppings.

And don’t forget to pile it high with your favorite chili toppings!

The post Turkey Chili appeared first on Budget Bytes.

Lasagna Roll Ups

Lasagna Roll Ups are a fun take on the classic Italian dish. Perfectly portioned for meal prep, customizable, and freezer-friendly!

The post Lasagna Roll Ups appeared first on Budget Bytes.

I love lasagna in all its forms, especially these cute little Lasagna Roll Ups that are perfectly portioned for meal prep. Stash a few portions of these in your freezer for a rainy day and you will THANK yourself later. Promise. Lasagna roll ups are flexible and you can fill them with whatever you like, sausage, beef, or even make them vegetarian as I have here with a light spinach-ricotta filling. No matter the flavor, they’re delicious and fun to eat!

Overhead view of a lasagna roll up being lifted from the baking dish.

What Are Lasagna Roll Ups?

Lasagna roll ups have all the same components of lasagna, but they are combined in different form. Instead of layering the ingredients into a casserole dish, the filling is spread onto each lasagna noodle and then rolled into a perfect little portion. Sauce is poured over the top and then they’re baked to perfection!

Ingredients for Lasagna Roll Ups

As with traditional lasagna, the filling for these lasagna roll ups is quite flexible. Here is what you’ll need to make the vegetarian spinach and ricotta-filled version below:

  • Lasagna Noodles: Each lasagna noodle makes one bundle. I like to get the flutter edge noodles instead of flat noodles because they make the prettiest roll ups.
  • Cheese: We use a mix of ricotta cheese, mozzarella cheese, and Parmesan cheese to create the most flavorful filling for the roll ups.
  • Egg: Egg helps bind the cheese filling and keeps the filling moist and rich. I have, on occasion, forgotten the egg and the lasagna roll ups still turned out quite delicious, just not as moist.
  • Frozen Spinach: I chose to make a vegetarian version of lasagna roll ups to save on money, using an inexpensive block of frozen cut spinach, but you can swap for Italian sausage or ground beef if you want a meat version. Sautéed mushrooms also work well.
  • Pasta Sauce: To make this recipe extra easy, I used a simple jar of pasta sauce to drench the lasagna roll ups. If you prefer to make your own, you can use our Slow Cooker Spaghetti Sauce, or our quick Weeknight Pasta Sauce and have meat in addition to the spinach.

What to Serve with Lasagna Roll Ups

Some homemade garlic bread and a nice side salad would be perfect to pair with this meal and will add some color and freshness to the plate. But the roll ups are pretty filling on their own, so you won’t need to add much to make it a meal!

Meal Prep It!

These lasagna roll ups will stay good in the refrigerator for about five days, so make sure to portion them out into air-tight containers after cooking for quick grab-and-reheat meals for the rest of the week. After the portions are chilled in the refrigerator you can transfer some to the freezer for longer storage (up to three months).

To reheat the frozen lasagna roll ups, either let them thaw in the refrigerator over night before reheating in the microwave, or go straight from the freezer to the microwave, making sure to use the defrost function first.

Side view of a lasagna roll up being lifted from the baking dish.
Overhead view of a pan full of lasagna roll ups with one being lifted out of the pan.
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Lasagna Roll Ups

Lasagna Roll Ups are a fun take on the classic Italian dish. Perfectly portioned for meal prep, customizable, and freezer-friendly!
Course Dinner, Main Course
Cuisine American
Total Cost $12.26 recipe / $1.53 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 (2 rolls each)
Calories 387kcal

Ingredients

  • 12 oz. lasagna noodles $2.19
  • 15 oz. whole milk ricotta cheese $3.39
  • 2 cups shredded mozzarella, divided $2.33
  • 1/4 cup grated Parmesan $0.38
  • 1 large egg $0.09
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 10 oz. frozen spinach, thawed $1.20
  • 1 24oz. jar pasta sauce $1.99

Instructions

  • Preheat the oven to 400ºF. Bring a large pot of water to a boil over high heat. Once boiling, add 1 tsp salt to season the water, then add the lasagna noodles. Boil the noodles just until al dente (they become too delicate to roll if they are too soft). Drain the noodles in a colander.
  • While the noodles are boiling, drain the thawed spinach, squeezing out as much of the excess water as possible. Add the spinach to a bowl with the ricotta, 1 cup of the mozzarella, Parmesan, egg, salt, and pepper. Stir until everything is evenly combined.
  • Once the lasagna noodles have cooled enough to touch with your hands, lay a few noodles out onto a clean surface. Spread about ¼ cup of the spinach and cheese filling onto each noodle, spreading it from edge to edge. It's okay if the filling is thin or doesn't create a solid layer. Roll the noodles up, then place in a large casserole dish. Repeat with the remaining noodles until you've used all of the filling. You should get about 16 roll ups and you may have a few noodles left over (those will be back up in case any tear).
  • Once all of the noodles are filled, rolled, and placed in the casserole dish, pour the jar of pasta sauce over top. Top the lasagna roll ups with the remaining 1 cup of mozzarella cheese.
  • Cover the casserole dish with foil and bake the lasagna roll ups for 30 minutes in the preheated 400ºF oven. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 2roll ups | Calories: 387kcal | Carbohydrates: 40g | Protein: 22g | Fat: 16g | Sodium: 788mg | Fiber: 4g
Lasagna roll ups on a plate with garlic bread, a fork cutting into one.

How to Make Lasagna Roll Ups – Step by Step Photos

Frozen spinach package on a plate.

Thaw one 10oz. package of frozen chopped spinach (either use the defrost function on a microwave or transfer it to the refrigerator the day before to thaw). Preheat the oven to 400ºF.

Thawed spinach squeezed dry in a bowl.

Once the spinach is fully thawed, squeeze out as much water as possible from the spinach. You should have about one cup tightly packed spinach after squeezing.

Spinach with cheese and eggs for filling in a bowl.

Add the spinach to a large bowl with one large egg, 15oz. ricotta cheese, 1 cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese, ¼ tsp salt, and ¼ tsp pepper. Stir everything together until evenly combined.

Boiled lasagna noodles in a colander.

Boil 12oz. lasagna noodles until al dente, then drain in a colander. Do not let the noodles overcook or they’ll be too delicate to work with. You’ll only need 12 noodles, but you’ll likely have a few more if you boil an entire 12oz. box. It’s always good to have a few back up in case they tear as you’re filling and rolling.

Lasagna noodles being filled and rolled.

Lay a few of the lasagna noodles out onto a clean surface and spread a thin layer of the cheese filling onto each noodle from edge to edge. The filling does not need to be thick or in a solid layer because it adds up when the noodles are rolled. I used heaping ¼ cup of filling per noodle.

Sauce being poured over the lasagna roll ups in the baking dish.

As you fill and roll the noodles, place them in a large casserole dish. Pour one 24oz. jar of marinara sauce over the lasagna roll ups.

Cheese being sprinkled on top of the lasagna roll ups.

Sprinkle the remaining 1 cup of mozzarella over the lasagna roll ups.

Baked lasagna roll ups with foil being pulled back from the baking dish.

Cover the baking dish and bake the roll ups for about 30 minutes in the preheated 400ºF oven, or until the sauce and cheese are bubbling up around the edges.

Finished lasagna roll ups in the baking dish, garnished with parsley.

Serve and enjoy! (Garnish with parsley for a little extra color, if desired.)

Side view of a lasagna roll up being lifted out of the baking dish.

The post Lasagna Roll Ups appeared first on Budget Bytes.

Homemade Fish Sticks

Homemade fish sticks are easy to make, deliciously crispy on the outside, and light, flakey, and moist on the inside.

The post Homemade Fish Sticks appeared first on Budget Bytes.

Every now and then I get a MAJOR craving for fish sticks, but I’m not really a fan of store-bought frozen fish sticks. So instead, I use this homemade fish sticks recipe to get my fix. They’re surprisingly simple to make, they’re deliciously crispy on the outside, and light, flakey, and moist on the inside. Dip them in some homemade tartar sauce and I’m in heaven!

Close up overhead view of a plate full of fish sticks with one dipped into tartar sauce.

Fish sticks are seriously easy to make. They have two main components, the fish and the crispy breading. Super easy! Once you make your own fish sticks at home, there’s no going back to frozen.

Ingredients for Fish Sticks

Here’s what you’ll need to make these homemade fish sticks:

  • White Fish: You’ll want to use a mild white fish to make fish sticks, like cod, flounder, tilapia, or grouper. I used frozen flounder this time around because that’s what was available at the store for a good price, but I’ve also used cod many times. Frozen fish is usually a little more affordable than fresh, and it works great for fish sticks!
  • Flour, Eggs, Breadcrumbs: The crispy breadcrumb coating is made with just a few simple ingredients: flour, eggs, and Panko breadcrumbs (plus a little seasoning). Panko is the best type of breadcrumb for fish sticks because it’s extra light and crispy, so it doesn’t overpower the delicate fish.
  • Seasoning: You’ll definitely want a little seasoning to keep your fish sticks from being boring, so I made it easy by adding a Creole seasoning blend that includes salt. Any type of seasoning salt will work well.
  • Oil: Use high-heat cooking oil to shallow fry the fish sticks, like canola, vegetable, peanut, light olive, or sesame oil (not toasted).

Alternate Cooking Methods

I chose to shallow fry my homemade fish sticks because it’s SUPER fast and creates the most crispy and delicious bread coating. If you’re not a fan of this method, it is possible to bake them in an oven or use an air fryer, although the results won’t be quite as scrumptious. Here is how to cook fish sticks in an oven or air fryer:

Baked Fish Sticks: Preheat the oven to 400ºF. Stir 2 Tbsp cooking oil into the seasoned Panko breadcrumbs (this helps the fish sticks brown and crisp evenly). Place the breaded fish sticks on a wire cooling rack placed on a baking sheet. Bake the fish sticks for 10-15 minutes, or until golden brown and cooked through.

Air Fryer Fish Sticks: Preheat the air fryer to 400ºF. Stir 2 Tbsp cooking oil into the seasoned Panko breadcrumbs (this helps the fish sticks brown and crisp evenly). Place the fish sticks in the air fryer basket in batches, being careful not to overcrowd the air fryer. Cook the fish sticks at 400ºF for 8-10 minutes, or until lightly golden.

Seasoning Ideas for Fish Sticks

I used Tony Chachere’s to season my fish stick recipe, but there are a lot of other great seasonings that would also work well. Just remember, if the seasoning blend you use does not contain salt, you’ll need to add about 1/4 tsp to the flour mixture and 1/2 tsp to the panko breadcrumbs. Here are some alternate seasoning ideas for your homemade fish sticks:

What to Serve with Fish Sticks

You’ll probably want a little something delicious to dip your fish sticks in, so I would suggest a creamy tartar sauce, a zingy comeback sauce, creamy-tangy mayo ketchup, or plain ketchup (if that’s how you roll).

To round out your fish stick meal, try pairing them with a creamy coleslaw or a zippier cumin lime coleslaw, go “fish and chips” style with some steak fries, or get some greens with a side of roasted broccoli. Or, go full on comfort food with some creamy mac and cheese. ;)

A hand dipping a fish stick into a bowl of tartar sauce.
Overhead view of a plate full of fish sticks with tartar sauce and lemon wedges.
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Homemade Fish Sticks

Homemade fish sticks are easy to make, deliciously crispy on the outside, and light, flakey, and moist on the inside. 
Course Dinner, Lunch
Cuisine American
Total Cost $7.32 recipe / $1.83 serving
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 4 (about 4 fish sticks each)
Calories 384kcal

Ingredients

  • 1 lb. white fish $6.00
  • 1/2 cup all-purpose flour $0.16
  • 2 tsp Tony Chachere's seasoning, divided* $0.20
  • 2 large eggs $0.18
  • 1 cup panko breadcrumbs $0.62
  • 1/4 cup cooking oil $0.16

Instructions

  • If the fish is frozen, thaw completely, then pat with a paper towel to remove any excess moisture. Cut the fish into "sticks" about three inches long and ½-inch wide, and no more than ½-inch thick (if using a thicker fish filet).
  • Prepare the breading by combining the flour and 1 tsp seasoning (Tony Chachere's or seasoning of choice) in a bowl. In a separate bowl, whisk the eggs. In a third bowl, combine the panko breadcrumbs and remaining 1 tsp seasoning.
  • Begin to bread the fish sticks by dipping them one at a time into the flour, then egg, then panko breadcrumbs. Place the breaded fish sticks on a plate or cutting board once breaded.
  • Heat the cooking oil in a small skillet over medium heat. When the oil is hot enough that a breadcrumb dropped into the pan sizzles strongly as soon as it hits the oil, you're ready to fry the fish sticks.
  • Fry the fish sticks in batches, making sure not to overcrowd the pan, frying for 2-4 minutes on each side or until the breading is golden brown. Transfer the fried fish sticks to a paper towel-lined plate to drain as you fry the rest. If the oil gets too hot as you fry, remove the pan from the heat to allow it to cool slightly before continuing. Do not let the oil smoke. If needed, add slightly more oil and allow it to fully heat before cooking more fish sticks.
  • Allow the fish sticks a few minutes to cool slightly before enjoying with your favorite dipping sauce.

See how we calculate recipe costs here.

Notes

*Use your favorite seasoning salt or seasoning blend. See the blog text above the recipe for more seasoning ideas.
The sodium content listed does not account for the fact that most of the seasoning salt is discarded with the unused flour and panko after breading the fish sticks. 

Nutrition

Serving: 4fish sticks | Calories: 384kcal | Carbohydrates: 23g | Protein: 30g | Fat: 19g | Sodium: 1367mg | Fiber: 1g
Close up of a fish stick dipped in tartar sauce.

How to Make Fish Sticks – Step by Step Photos

thawed flounder filets on a cutting board.

Thaw about 1 lb. of white fish, then dab with a paper towel to remove excess moisture. I used flounder because that’s what was available, but cod, tilapia, or grouper all work great.

Fish filets cut into fish sticks on a cutting board.

Cut the fish into “sticks” about three inches long and ½-inch wide. If you are using thicker pieces of fish, like a cod, filet the pieces in half to make sure they are not thicker than ½-inch.

Three bowls with ingredients for the breading (flour, eggs, breadcrumbs).

Prepare the ingredients for the three layers of the breadcrumb coating. In one bowl, combine ½ cup flour with 1 tsp Tony Chachere’s seasoning (see blog text above for alternate seasoning ideas). In a separate bowl, whisk two large eggs. In a third bowl, combine 1 cup Panko breadcrumbs with 1 tsp Tony Chachere’s seasoning.

Breaded fish sticks on a cutting board next to the three bowls of ingredients.

Begin breading the fish sticks by first dipping them in the seasoned flour, shaking off the excess, then dipping them into the whisked eggs, and finally into the seasoned breadcrumbs until fully coated. Place the breaded fish sticks on a plate or cutting board.

Fish sticks being fried in a small pan.

Add ¼ cup high-heat cooking oil (like canola, vegetable, peanut, light olive oil) to a small skillet and heat over medium. Test the heat of the oil by dropping in a pinch of Panko breadcrumbs. When the breadcrumb sizzle furiously as soon as it hits the oil, it’s ready to fry the fish sticks. Work in small batches, taking care not to overcrowd the pan. Fry the fish sticks for 2-4 minutes on each side, or until golden brown. If the oil becomes too hot, take the pan off the heat for a moment or two before proceeding. If the oil begins to smoke, take it off the heat immediately.

Fried fish sticks on a paper towel lined plate.

Transfer the fried fish sticks to a paper towel-lined plate to drain as you cook the remaining fish sticks. Let them cool for just a few minutes before serving and enjoying!

Overhead view of a plate full of fish sticks with tartar sauce and lemon wedges.

These things are SERIOUSLY SO GOOD. I already want to make another batch. 😜

Close up of a fish stick with a bite taken out, showing the flakey interior.

The outside is so crispy and the inside is so moist and flakey. Fish stick PERFECTION!

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No-Bake Cheesecake

This No-Bake Cheesecake is sweet, rich, and tangy with a buttery graham cracker crust. The perfect easy dessert to satisfy your sweet tooth!

The post No-Bake Cheesecake appeared first on Budget Bytes.

This mouth-wateringly creamy No-Bake Cheesecake is the perfect dessert for when you’re craving something sweet but don’t want to spend much time in the kitchen. It truly doesn’t get much easier when it comes to creating a dessert that feels so extravagant; you’re just crushing cookies and mixing a few ingredients. That’s it! PS You can make this up to 4 days ahead!

Side view of a no bake cheesecake with cherries on top, one slice removed.

What Is a No-Bake Cheesecake?

Most cheesecakes (like New York, Philadelphia, or Basque) are made with eggs and baked, which gives them a rich, velvety mouthfeel and firm texture. Making traditional cheesecake is a WHOLE THING. Which is why I love No-Bake Cheesecake! It’s regular cheesecake’s less fussy younger cousin. You don’t use eggs. Instead, you use whipped cream to create a much lighter texture than a traditionally baked cheesecake. It’s also really easy to go plant-based when you make a No-Bake Cheesecake!

Ingredients For No-Bake Cheesecake

This easy-to-make No-Bake Cheesecake comes together in fifteen minutes with just a handful of ingredients. My favorite kind of dessert! The hardest part is waiting for it to set. Here’s what you’ll need to get this No-Bake Cheesecake on your table:

  • Honey-Graham Crackers: These cookies are the base of our crust. If you don’t like graham crackers, use your favorite cookie here. Oreos (minus the filling) and Shortbread Cookies are great substitutions.
  • Salted Butter: Helps pull the crust together. If you don’t have salted butter, use unsalted, and add 1/8th teaspoon salt to the crust mixture. If you’re dairy-free, substitute with plant-based butter.
  • Brown Sugar: Helps sweeten the crust. Since cheesecake is served chilled, you won’t be able to taste the sugar as much as if it were a room-temperature dessert. So, we add a touch of sugar to the crumbled cookies to make sure the sweetness shows up. However, if you’re watching your sugar intake and want to leave it out, go for it. The crust will work without it.
  • Heavy Whipping Cream: Will be whipped to stiff peaks to lighten the cream cheese filling. If you’re plant-based, sub with unsweetened coconut cream.
  • Cream Cheese: Because what would a cheesecake be without it? You can use plant-based cream cheese as well.
  • Greek Yogurt: Adds a tanginess to the filling that helps develop a more intricate flavor profile without complicating things. You can substitute it with sour cream. For my dairy-free friends, use a plant-based sour cream or yogurt.
  • Powdered Sugar: Is the best option for sweetening, as it will dissolve immediately into the filling. Make your own by blending 1/2 cup granulated sugar with 1/2 tablespoon cornstarch until the mixture is powdery. You can also sweeten the filling with 1/3 cup of honey.
  • Vanilla: scents the filling and adds depth.

What To Serve With No-Bake Cheesecake 

This easy breezy dessert is perfect topped with our Strawberry Syrup, Lemon Curd, Cherry Sauce, or Blueberry Sauce. If you want to garnish with fruit, frozen and thawed blueberries or cherries are an easy and economical option. You can, of course, top this easy cheesecake with sliced fresh strawberries.

How To Store No-Bake Cheesecake 

This luscious cheesecake can be made up to four days ahead. If you have any leftovers (highly doubtful), wrap them well and store them in an air-tight container for up to five days in the fridge and three months in the freezer.

Overhead view of a no bake cheesecake topped with cherries, one slice being lifted out.
Side view of one slice of no bake cheesecake on a plate, a fork taking a bite.
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No-Bake Cheesecake

This No-Bake Cheesecake is sweet, rich, and tangy with a buttery graham cracker crust. The perfect easy dessert to satisfy your sweet tooth!
Course Dessert
Cuisine American
Total Cost $14.37 recipe / $1.79 serving
Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 slices
Calories 528kcal

Ingredients

Crust

  • 10 oz. honey graham crackers (2 cups crushed) $1.44
  • 10 Tbsp salted butter, melted $1.28
  • 2 Tbsp brown sugar $0.04

Filling

  • 1 cup heavy whipping cream $1.50
  • 1 cup powdered sugar $0.27
  • 2 8oz. blocks cream cheese, room temperature $4.38
  • 5 oz. non-fat Greek yogurt $1.00
  • 1 tsp vanilla extract $0.58

Topping (optional)

Instructions

Crust

  • Crush the graham crackers to a fine powder in a blender or food processor and add to a medium bowl.
  • Mix the brown sugar into the graham cracker crumbs and then add the melted butter. Use your hands to mix the butter into the crumbs until a sand-like consistency is created.
  • Pack the cookie crumb mixture into a 9.5-inch pie plate using the bottom of a measuring cup to press it in well and smooth it out. Press the crumbs from the center, out, and all the way up the sides. Place the pie plate in the freezer while you make the filling.

Filling

  • Whip the heavy whipping cream and powdered sugar to stiff peaks.
  • In a separate bowl, whip the softened room-temperature cream cheese, Greek yogurt, and vanilla until smooth and creamy.
  • Gently fold one-half of the whipped cream into the cream cheese mixture until fully incorporated. Repeat with the remaining whipped cream.
  • Add the filling to your frozen crust gently. Lift the pie plate off the counter a 1/4 inch and gently drop it a few times to remove large air bubbles. Use a spatula or large spoon to smooth out the top.
  • Cover the cheesecake with a sheet of plastic or parchment directly on the surface and then cover it in aluminum foil. Refrigerate for at least 6 hours or until the cheesecake sets and is firm to the touch.
  • Serve the cheesecake as is, or spoon a fruit sauce topping over it before serving. If the crust sticks to the pie plate, wet a dish towel with hot water, squeeze out the excess water, and place the pie plate on top of the towel for a minute to warm and loosen the crust. Enjoy the beauty of this incredible no-fuss dessert before it gets devoured!

See how we calculate recipe costs here.

Notes

*Try other toppings like our Blueberry Sauce, Lemon Curd, Strawberry Sauce, or any store-bought fruit sauce or pie filling.

Nutrition

Serving: 1slice | Calories: 528kcal | Carbohydrates: 63g | Protein: 6g | Fat: 29g | Sodium: 373mg | Fiber: 2g
Side view of one slice of no bake cheesecake on a plate, a fork taking a bite.

How to Make No-Bake Cheesecake – Step by Step Photos

Crushed graham crackers in a blender.

Crush 10 ounces of graham crackers (about 18 crackers) to a fine powder in a blender and add to a medium bowl. You’ll need 2 cups once crushed.

Graham cracker and butter mixture held in a pair of hands.

Mix two tablespoons of brown sugar into the cookie crumbs and then add 10 tablespoons of melted butter. Use your hands to mix the butter into crumbs until a sand-like consistency is created.

Cookie crumbs being pressed into a pie plate with the back of a measuring spoon.

Pack the cookie crumb mixture into a 9.5-inch pie plate using the bottom of a measuring cup to press it in well and smooth it out. Press the crumbs from the center, out, and all the way up the sides. Place the pie plate in the freezer while you make the filling.

Heavy cream whipped to stiff peaks in a white bowl.

Whip 1 cup of heavy whipping cream and 1 cup of powdered sugar to stiff peaks.

Cream cheese, yogurt, and vanilla whipped in a bowl with a hand blender.

In a separate bowl, whip the two 8-ounce blocks of softened room-temperature cream cheese, 5 ounces of Greek yogurt, and 1 teaspoon of vanilla until smooth and creamy.

Cream cheese and whipped cream folded together.

Gently fold one-half of the whipped cream into the cream cheese mixture until fully incorporated. Repeat with the remaining whipped cream.

Cheesecake mixture poured into the pie plate.

Add the filling to your frozen crust gently. Pick the pie plate up a 1/4 inch and gently drop it on the counter a few times to remove large air bubbles. Use a spatula or large spoon to smooth out the top. Cover the cheesecake with a sheet of plastic or parchment directly on the surface and then cover it in aluminum foil. Refrigerate for at least 6 hours or until the cheesecake sets and is firm to the touch.

Close up overhead view of a no bake cheesecake topped with cherries, one slice being removed.

Serve the cheesecake as is, or spoon a fruit sauce topping over it before serving. Try our Cherry Sauce, Blueberry Sauce, Lemon Curd, or Strawberry Sauce. If the crust sticks to the pie plate, wet a dish towel with hot water, squeeze out the excess water, and place the pie plate on top of the towel for a minute to warm and loosen the crust. Enjoy the beauty of this incredible no-fuss dessert before it gets devoured!

The post No-Bake Cheesecake appeared first on Budget Bytes.

Stuffed Sweet Potatoes

These easy Stuffed Sweet Potatoes are the perfect quick meal for fall. They come together in under 30 minutes and are great for meal prep!

The post Stuffed Sweet Potatoes appeared first on Budget Bytes.

It doesn’t get much easier or budget-friendly than these vegan Stuffed Sweet Potatoes loaded with tangy dressed Kale and tart Cranberries. Everything is cooked in a microwave, the dishes are minimal, and the potatoes are ready in about 15 to 20 minutes. Oh, and they are perfect for meal prep. This one is going into heavy rotation!

Three stuffed sweet potatoes on a wooden block with cranberries and pepitas on the side.

What Is a Stuffed Sweet Potato?

It’s all in the name. You can stuff a sweet potato with pretty much anything, but here, I’ve kept things plant-based by filling microwaved sweet potatoes with massaged kale and dried cranberries rehydrated in a citrusy sauce. These Stuffed Sweet Potatoes come together in no time and hold incredibly well, making them perfect for a work or school lunch.

Ingredients For Stuffed Sweet Potatoes

Here’s what you’ll need to make my easy recipe for Stuffed Sweet Potatoes:

  • Sweet Potatoes: Look for evenly shaped potatoes that are heavy for their size. You can, of course, go with a regular potato, but the cranberry flavors don’t pair as well.
  • Kale: This is the base of our filling. You can use any sturdy green here, as long as it’s not too peppery.
  • Cranberries: Rehydrated cranberries lend excellent tart flavors and chewy textures. If you only have sweetened, rinse them well and omit the honey in the recipe. Golden raisins and chopped prunes work as a substitute.
  • Apple Cider Vinegar: The base for our dressing, it adds zesty notes and helps rehydrate the cranberries.
  • Honey: Honey creates a subtle sweetness for the dressing. If you need to substitute it, use 1/4 teaspoon brown sugar. Make sure the sugar has dissolved in the dressing before using it to hydrate the cranberries.
  • Lemon Zest and Juice: The light citrus notes pair incredibly with cranberries and add dimension to the dressing. If you don’t have any lemon, substitute it with equal parts of apple cider vinegar.
  • Pepitas: AKA Pumpkin Seeds, add a necessary crunch to the final recipe. I used roasted pepitas, but raw ones are fine. Feel free to substitute with your favorite nut, especially peanuts, walnuts, or almonds.

What To Serve With Stuffed Sweet Potatoes

While they are a perfectly filling meal on their own, these beauties pair well with Roasted Chicken, Meatloaf, or Sausage Kebabs. If you want to add a little heft, top them with our Slow Cooker Chili Rubbed Pulled Pork.

How To Store

Sweet potatoes can be made ahead and stored in an air-tight container for up to 3 days. To reheat them, microwave until they are steaming and then stuff. The kale stuffing can also be made ahead and mixed with rehydrated cranberries. It will keep refrigerated in an air-tight container for up to 3 days. I do not recommend freezing the potatoes or the kale, as their textures will be compromised as they thaw.

Close up of a forkful of stuffed sweet potato with the plate in the background.
Three stuffed sweet potatoes on a wooden board.
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Stuffed Sweet Potatoes

These easy Stuffed Sweet Potatoes are the perfect quick meal for fall. They come together in under 30 minutes and are great for meal prep!
Course Main Course, Side Dish
Cuisine American
Total Cost $6.60 recipe / $1.65 each
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4
Calories 383kcal

Ingredients

  • 1/4 cup unsweetened dried cranberries $0.44
  • 2 Tbsp apple cider vinegar $0.09
  • 1/2 Tbsp honey $0.07
  • 1 lemon, zested and juiced $0.79
  • 4 large sweet potatoes $2.96
  • 2 cups chopped kale, packed $1.29
  • 1/2 Tbsp olive oil $0.06
  • 1 pinch salt $0.01
  • 1/4 cup pepitas $0.89

Instructions

  • In a microwave-safe bowl, add the cranberries, apple cider vinegar, honey, and the juice of the lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.
  • Rinse the sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave for 10 to 15 minutes, or until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave's strength and size of the potatoes.
  • In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.
  • Add the kale to a large bowl along with the olive oil and salt. Massage the kale for about 30 seconds until tender. Mix the pepitas and the undrained cranberries into the kale.
  • Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.
  • Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.

See how we calculate recipe costs here.

Nutrition

Serving: 1potato | Calories: 383kcal | Carbohydrates: 81g | Protein: 8g | Fat: 5g | Sodium: 216mg | Fiber: 13g

How to Make Stuffed Sweet Potatoes – Step by Step Photos

Cranberries marinating in a bowl.

In a microwave-safe bowl, add 1/4 cup cranberries, 2 tablespoons apple cider vinegar, 1 teaspoon honey, and the juice of 1 lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.

Sweet Potatoes being pierced with a fork.

Rinse the 4 sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave for 10 to 15 minutes until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave’s strength and size and the potatoes’ size.

Soaked cranberries being smashed with a fork.

In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.

Kale being massaged by hand.

Add 2 cups kale to a large bowl along with 1/2 tablespoon olive oil and 1 pinch of salt. Massage the kale for about 30 seconds until tender.

Cranberries and pepitas added to the kale in the bowl.

Mix the 1/4 cup of pepitas and the undrained cranberries into the kale.

Cooked sweet potatoes opened and mashed.

Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.  

Sweet potatoes stuffed with kale on a wooden cutting board.

Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.

Three stuffed sweet potatoes on a wooden board.

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Black Bean Chili

This easy and comforting black bean chili is rich, full of warm chili spices, and fast enough to pull together on a busy weeknight.

The post Black Bean Chili appeared first on Budget Bytes.

Chili is seriously one of my favorite parts of the fall-winter season. It’s super easy to make, the leftovers are amazing, and it’s incredibly cozy and hearty. It’s basically all I want to eat from September to March. 😅 Our classic chili recipe is great, but I also love this simple black bean chili because it has a slightly lighter, brighter flavor, and I just have a soft spot for black beans. Gimme all the black beans all of the time! So if you’re looking for something to meal prep for the week or just something to keep you warm as the air outside gets colder, give this black bean chili a try!

Overhead view of a bowl full of black bean chili with toppings.

What’s in Black Bean Chili

Rather than just substituting all black beans in my classic chili recipe, I also changed the flavor profile of this chili slightly. I used tangy diced tomatoes with green chiles, which gives the chili a nice brightness. I paired that with a little more cumin than usual for a slightly earthy base, and then added some smoked paprika because that smoky flavor pairs really well with the black beans. I also wanted the black beans to be the star of this show, so I actually used half the amount of ground meat as my classic chili, which helps keep it very budget-friendly as well!

Ingredients for Black Bean Chili

Here’s what you’ll need to make this delicious and hearty pot of black bean chili:

  • Onion and Garlic: Any pot of chili is going to start with plenty of onion and garlic to get those savory base flavors in place!
  • Ground Beef: I used only a half pound of ground beef for this recipe, but you can increase it to one pound if you prefer a more meaty chili. You can also substitute with ground turkey if preferred.
  • Tomatoes: I used a combination of diced tomatoes with green chiles and tomato paste for this chili. The diced tomatoes add texture and a zingy flavor (thanks to the green chiles) and the tomato paste adds richness and helps thicken the chili.
  • Herbs and spices: The spice mix for this chili starts with a hefty dose of chili powder, then we add some extra cumin for earthiness, a little smoked paprika, oregano, salt, and pepper. Feel free to add a little cayenne if you like your chili spicy!

Toppings for Chili

One of the reasons I love chili the most is all of the fun toppings you can add to your bowl. It’s a great opportunity to use up leftovers in your fridge or pantry, and it can just add tons of flavor, color, and texture to the meal! Here are some of my favorite toppings for black bean chili:

  • Fresh or pickled jalapeños
  • Diced red onion
  • Avocado
  • Sliced green onion
  • Cilantro
  • Crushed tortilla chips
  • Sour cream
  • Cheddar cheese
  • Fresh lime juice
  • Diced avocado
  • Pico de gallo
Overhead view of a pot full of black bean chili.

Serve with a side of Jalapeño Cheddar Cornbread!

Overhead view of a bowl full of black bean chili with toppings.
Print

Black Bean Chili

This easy and comforting black bean chili is rich, full of warm chili spices, and fast enough to pull together on a busy weeknight. 
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $9.19 recipe / $1.53 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (about 1.3 cups each)
Calories 358kcal

Ingredients

Instructions

  • Dice the onion and mince the garlic. Add the onion and garlic to a large pot with the olive oil and cook over medium heat just until the onions are softened (2-3 minutes).
  • Add the ground beef to the pot and continue to sauté until the beef is cooked through (5-7 minutes).
  • Add the drained black beans, diced tomatoes (with juices), tomato paste, chili powder, cumin, smoked paprika, and oregano. Stir everything to combine.
  • Place a lid on the chili and allow it to come up to a simmer. Let the chili simmer for about 15 minutes, stirring occasionally, to let the flavors blend and help the liquid thicken slightly.
  • Taste the chili and add salt as needed (this will depend on the salt content of your canned goods. I added about ½ tsp). Serve with your favorite chili toppings and enjoy!

See how we calculate recipe costs here.

Notes

*If you want a mild chili, you can use plain diced tomatoes instead of diced tomatoes with green chiles.

Nutrition

Serving: 1Cup | Calories: 358kcal | Carbohydrates: 46g | Protein: 22g | Fat: 11g | Sodium: 1292mg | Fiber: 17g
Side view of a bowl full of black bean chili with a spoon in the center.

How to Make Black Bean Chili – Step by Step Photos

Onions, garlic, and oil in a soup pot.

Begin by dicing one yellow onion and mincing four cloves of garlic. Sauté the onions and garlic with 1 Tbsp olive oil in a large pot over medium-low heat until softened (2-3 minutes).

Browned beef in the pot with garlic and onions.

Add ½ pound ground beef (or turkey) and continue to sauté until the meat is cooked through.

Tomatoes, spices, and water added to the soup pot.

Add three 15oz. cans of black beans (drained), one 10oz. can of diced tomatoes with green chiles (with the juices), one 6oz. can of tomato paste, 1 Tbsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp oregano, ½ tsp salt, and 2 cups of water.

Chili ingredients in the pot, stirred, but not simmered.

Stir all of the ingredients together until evenly combined. Turn the heat up to medium-high, place a lid on the pot, and allow the chili to come up to a boil. Once it comes up to a boil, give the chili a stir, replace the lid, and reduce the heat to medium-low.

Simmered chili in the pot being stirred.

Let the chili simmer over medium-low heat for about fifteen minutes, which will help blend the flavors and thicken the sauce. Give it a taste and add salt if needed. I added about ½ tsp. And that’s it! You’re DONE making dinner! 

Overhead view of a pot full of black bean chili with toppings in the center of the pot.

Add your favorite toppings and go to town! Or divide it up into single-serving portions and refrigerate for really easy ready-to-heat meals for the rest of the week.

Overhead view of a bowl full of black bean chili with toppings.

The post Black Bean Chili appeared first on Budget Bytes.

Pork and Cherry Rice Bowl

These pork and cherry rice bowls are a quick and delicious rice bowl meal with a unique sweet and savory twist!

The post Pork and Cherry Rice Bowl appeared first on Budget Bytes.

If you want to break free from the same old same old, these Pork and Cherry Rice Bowls are a ridiculously delicious and unique twist on the classic rice bowl. Sweet and juicy cherries are a perfect contrast for unctuous, savory (and super budget-friendly) ground pork. The dish is finished with an acidic cherry sauce made with pork drippings that truly brings it all together. The best part: It’ll be on the table in about a half hour!

Overhead view of a pork and cherry rice bowl garnished with parsley.

What Is A Pork And Cherry Rice Bowl?

Ultimately, it’s a rice bowl. You have a grain, some protein, and produce. But rice bowls can get boring, and this out-of-the-box combination is savory with a touch of tart sweetness. For me, it was love at first bite.

Ingredients For Apple Slaw

While these rice bowls are easy enough for a weeknight meal (they come together in about a half hour!), their bold flavor makes them perfect for a special occasion. Here’s what you’ll need to make Pork and Cherry Rice Bowls:

  • Rice: This is the foundation of this rice bowl. I use jasmine rice in this recipe, feel free to use your favorite type, though of course the water ratio and cooking times might change depending on the type of rice used. If you need it, check out our handy tutorial on How To Cook Rice.  
  • Ground Pork: I use ground pork sausage patties because they’re budget-friendly and super convenient. They are already seasoned, so you only have to cook the pork through. Pork sausage patties are usually made with fennel or sage, seasonings that pair perfectly with savory cherries. You can, of course, use your favorite ground pork or plant-based sausage here; just make sure it isn’t something way out there like beer and cheese jalapeño.  
  • Cherries: I use frozen sweet cherries that are pitted and ready to go. They break down quickly into a sauce. Any type of sweet cherry will do here. If you want to use fresh, you’ll need to make sure they are pitted before putting them in the mix. Canned sweet cherries are fine as long as the don’t have added sugar. This is a savory preparation. If you don’t like cherries, I recommend you try one of our other fantastic rice bowls. 
  • Red Wine: Helps create our cherry sauce and adds depth of flavor. The alcohol thoroughly cooks out, so you won’t be getting anyone tipsy. If you want to skip the wine, use cranberry juice or chicken stock.
  • Red Pepper Flakes: Add dimension by bringing a touch of smoky heat. Though it is a subtle heat and nothing that will knock your socks off, feel free to omit it if you’re not a fan.
  • Lemon Juice: Adds a touch of acidity to the sauce. If you don’t have lemon juice, use apple cider vinegar. 
  • Italian Parsley: Adds herbaceous notes to the mix and is also used for garnish. 
  • Garlic and Yellow Onion: These are aromatics that help add bulk and flavor to the ground pork. You can substitute the onion with a tablespoon of onion powder and the garlic with ½ teaspoon of garlic powder. If you can’t do onions and garlic, skip them.
  • Butter: Helps pull the sauce together and gives it a nice sheen. 

What To Serve With Pork and Cherry Rice Bowls

If you want to bulk up your meal, pair these Pork and Cherry Rice Bowls with an easy Side Salad, Butternut Squash Salad, or Herby Potato Salad. They’re also excellent with Balsamic Roasted Mushrooms or Lemon Butter Green Beans.

How To Store The Leftovers

Store the rice and ground pork separately in airtight containers; otherwise, the rice will soak up that delicious sauce. You can refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a microwave or on a stovetop until steaming. 

Side view of a pork and cherry rice bowl.
Close up overhead view of a pork and cherry rice bowl.
Print

Pork and Cherry Rice Bowls

These pork and cherry rice bowls are a quick and delicious rice bowl meal with a unique sweet and savory twist!
Course Dinner
Cuisine American
Total Cost $7.27 recipe / $1.82 serving
Prep Time 5 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 35 minutes
Servings 4 (about 1.5 cups each)
Calories 749kcal

Ingredients

  • 4 Tbsp salted butter, divided $0.38
  • 2 cups long grain white rice, rinsed $0.75
  • 2.5 cups boiling water $0.00
  • 1/4 tsp salt, divided $0.01
  • 1 yellow onion, diced $0.32
  • 2 cloves garlic, minced $0.16
  • 12 oz. pork sausage $2.99
  • 1/2 cup Italian parsley, chopped $0.42
  • 1/2 cup frozen or fresh sweet cherries $1.25
  • 1/2 cup red wine $0.94
  • 1/8 tsp crushed red pepper $0.02
  • 1/4 tsp lemon juice $0.01

Instructions

  • In a medium pot with a heavy lid or in a rice cooker, melt 2 tablespoons of butter and mix in the rice. Toast the rice in the butter, stirring until fragrant. Then add the boiling water and 1/8 teaspoon salt.
  • Once the rice comes to a boil and there are small steam vent holes across the surface, cover and cook for 15 minutes. When the fifteen minutes are up, remove the rice from the heat, but do not uncover the pan. Allow the rice to steam for an additional 10 minutes before removing the lid.
  • In the meantime, place a skillet over medium-high heat and melt 1 tablespoon of butter in it. Add the diced yellow onion and cook until soft and translucent, about 2 minutes. Add the minced garlic cloves and cook until fragrant, about 30 seconds.
  • Add the pork sausage to the pan and cook until browned, about 5 minutes. Mix the chopped Italian Parsley into the pork.
  • Remove the pork from the pan, leaving the juices in the pan. Add the red wine to the pan and deglaze it, using a wooden spoon to scrape up all the brown bits. This should take about 1 minute.
  • Chop the cherries into quaraters and add them to the deglazed pan, stirring occasionally until the liquid reduces into a thin syrup, about 5 minutes. Take the cherries off the heat. The rice should also be done cooking by now, so make sure to take it off the heat and allow it to steam for 10 minutes.
  • Add the remaining 1/8 teaspoon salt, red pepper flakes, black pepper, and lemon juice to the cherry sauce. Stir to incorporate. Add the final tablespoon of butter to the cherry sauce and stir until it melts.
  • Once the ten-minute resting time for the rice is up, uncover and fluff it. Taste for salt and adjust the seasoning if necessary.
  • Divide the rice between four bowls. Top the rice with the ground pork. Drizzle with cherry sauce. Garnish with Italian parsley and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 749kcal | Carbohydrates: 81g | Protein: 20g | Fat: 35g | Sodium: 796mg | Fiber: 2g

How to Make Pork and Cherry Rice Bowls – Step by Step Photos

Boiling water being poured into a pot with rice.

In a medium pot with a heavy lid or in a rice cooker, melt 2 tablespoons of butter and mix in 2 cups of rice. Toast the rice in the butter, stirring until fragrant. Then add 2 1/2 cups boiling water and 1/8th teaspoon salt. 

Half cooked rice in the pot, showing air vents in the surface.

Once the rice comes to a boil and there are small steam vent holes across the surface, cover and cook for 15 minutes. When the fifteen minutes are up, remove the rice from the heat, but do not uncover the pan. Allow the rice to steam for an additional 10 minutes before removing the lid.

Sautéed onion in a skillet.

In the meantime, place a skillet over medium-high heat and melt 1 tablespoon of butter in it. Add 1 diced yellow onion and cook until soft and translucent, about 2 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. 

Cooked pork sausage in the skillet.

Add 12 ounces of pork sausage to the pan and cook until browned, about 5 minutes. Mix ½ cup chopped Italian Parsley into the pork. 

Red wine being poured into the pan to deglaze.

Remove the pork from the pan, leaving the juices in the pan. Add 1/2 cup red wine to the pan and deglaze it, using a wooden spoon to scrape up all the brown bits. This should take about 1 minute.

Reduced red wine sauce in the skillet.

Chop 1/2 cup fresh or frozen sweet cherries into quarters, then add them to the deglazed pan, stirring occasionally until the liquid reduces into a thin syrup, about 5 minutes. Take the cherries off the heat. The rice should also be done cooking by now, so make sure to take it off the heat and allow it to steam for 10 minutes. 

Butter added to the cherry red wine sauce in the skillet.

Add the remaining 1/8th tsp salt, 1/8 tsp red pepper flakes, 1/4 tsp black pepper, and 1/4 tsp lemon juice to the cherry sauce. Stir to incorporate. Add the final tablespoon of butter to the cherry sauce and stir until it melts.

Fluffed rice in the pot.

Once the ten-minute resting time is up, uncover the rice and fluff it. Taste for salt and adjust the seasoning if necessary.

Cherry pork rice bowl being assembled.

Divide the rice between four bowls. Top the rice with the ground pork. Drizzle with cherry sauce. Garnish with Italian parsley and serve.

A fork digging into a pork and cherry rice bowl.

The post Pork and Cherry Rice Bowl appeared first on Budget Bytes.