Category: Under $3 per serving

Stuffed Shells With Ground Beef

Stuffed Shells with Ground Beef is a hearty baked pasta made with lots of cheesy goodness and a beef marinara sauce. It’s the ultimate comfort food!

The post Stuffed Shells With Ground Beef appeared first on Budget Bytes.

I have a soft spot for pasta recipes, especially ones made with a delicious marinara sauce and covered with lots of gooey cheese like these Stuffed Shells with Ground Beef! These cute little pasta bundles are filled with ricotta, mozzarella, and parmesan cheese then covered with a hearty meat sauce. It’s topped with a little more cheese and then baked until bubbly. It’s seriously the ultimate comfort food!

Overhead view of stuffed shells on a white plate with a fork, napkin, and garlic bread on the side.

What are Stuffed Shells?

Stuffed shells is a baked pasta dish made with jumbo pasta shells that are stuffed with lots of cheesy goodness. Traditional stuffed shells don’t usually include meat, but I decided to add a meat sauce to make this recipe hearty and a lot more filling. It’s delicious, super fun to eat, and can easily feed a large family!

Here’s What You’ll Need

Simple ingredients, big flavor! Here’s everything you need to make this stuffed shells with ground beef recipe:

  • Jumbo shells: You can find jumbo pasta shells in the regular pasta aisle. A 12oz. box contains about 45 shells. I used about 2/3 of a 12oz. box of jumbo shells.
  • Ground chuck: I used 80% lean ground beef chuck to make the meat sauce for this recipe, but you can substitute with Italian sausage or ground turkey if you prefer.
  • Aromatics: Onion and garlic are added to the ground beef to give the sauce lots of flavor.
  • Tomato paste: A little bit of tomato paste added to the sauce helps thicken it up and intensifies the tomato flavor.
  • Marinara sauce: I like the convenience of buying a good quality jar of marinara sauce. It’s crushed tomatoes with extra herbs & spices combined all in one jar! But you can also make our homemade marinara sauce instead!
  • Seasoning: A mix of Italian seasoning, salt, black pepper, and garlic powder seasons the rest of the meat sauce.
  • Cheese Filling: The cheese filling for these stuffed shells is so flavorful and oh so good! It’s a combination of ricotta, mozzarella, and parmesan cheese. It’s then seasoned with salt, pepper, and some fresh chopped parsley. An egg is also added to help bind the cheese filling together and keeps the filling moist.

Make It In Advance

If you want to make these stuffed shells ahead of time, you can assemble the dish the day before through step eight. Then cover the pan tightly, refrigerate, and bake it the next day. You may need to add a few extra minutes onto the baking time, to account for the dish being chilled when it goes into the oven.

Storing and Freezing Stuffed Shells

You can store any leftover stuffed shells in an airtight container in the refrigerator for up to four days. For easy meal prep, be sure to portion them out into separate containers for quick grab-n-go meals during the week!

For longer storage, make sure to first chill the shells in the refrigerator then transfer to freezer-safe storage containers and freeze for up to 3 months. To reheat, thaw the shells overnight in the refrigerator then reheat in the microwave or a 350°F oven until heated through.

Recipe Tips and Variations

  1. This recipe makes approx. 24 stuffed shells, but I suggest boiling 2 or 3 extra shells just in case a couple of them rip during the stuffing process.
  2. Feel free to use a full pound of meat if you’re a meat lover and have the extra room in your budget. I tested this recipe using both ½ lb. and 1 lb. of ground beef, and the ½ lb. ended up making more than enough meat sauce for me. If you decide to use a full pound, you will need to add a little more marinara sauce. Alternatively, you can also leave the meat out all together!
  3. Four shells each is the serving size for this recipe, but if you really want to make this meal stretch and if you’re serving it with other sides, you can easily get 8 servings with 3 shells each.
  4. And if you love the combination of pesto and spinach, then you have to try out our Pesto Stuffed Shells next!

Serving Suggestions

I highly recommend serving these stuffed shells with our popular homemade garlic bread. It’s super easy to make and tastes 10x better than store-bought garlic bread. You can also add a simple side salad or Caesar salad on the side to complete the meal.

Overhead view of stuffed shells in a casserole dish with a wooden spoon on the side.
Overhead view of stuffed shells on a white plate with a fork cutting one of the shells in half.
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Stuffed Shells with Ground Beef

Stuffed Shells with Ground Beef is a hearty baked pasta made with lots of cheesy goodness and a beef marinara sauce. It’s the ultimate comfort food!
Course Dinner
Cuisine Italian
Total Cost $17.10 recipe / $2.85 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 (4 shells each)
Calories 566kcal
Author Marsha – Budget Bytes

Ingredients

  • 24 jumbo pasta shells (about 8 oz.) $1.99
  • 1/2 Tbsp cooking oil $0.03
  • 1/2 lb. ground beef chuck $3.37
  • 1/2 yellow onion, diced $0.22
  • 3 cloves of garlic, minced $0.24
  • 24 oz. marinara sauce $3.29
  • 2 Tbsp tomato paste $0.25
  • 1 tsp Italian seasoning $0.10
  • 1/2 tsp salt $0.03
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1.5 cups shredded mozzarella $1.86

Cheese Filling

  • 15 oz. whole milk ricotta cheese $3.39
  • 1 cup shredded mozzarella $1.25
  • 1/2 cup grated Parmesan $0.58
  • 1/4 cup fresh chopped parsley $0.24
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 large egg $0.18

Instructions

  • Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add the jumbo shells. Cook the shells just until they’re al dente, making sure not to over cook them. The longer the shells boil, the more likely they are to tear during the stuffing process. Drain the shells in a colander and then rinse briefly with cool water and set aside.
  • Heat a large skillet over medium heat and add the cooking oil. Brown the ground beef chuck. Drain any excess fat.
  • Once the beef has browned, add the diced onion and minced garlic to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Next add the marinara sauce, tomato paste, Italian seasoning, salt, garlic powder, and black pepper to the skillet. Stir to combine. Reduce the heat to medium-low and allow the beef sauce to simmer for 3-5 minutes.
  • While the sauce is simmering, make the cheese filling. In a medium bowl add the ricotta, shredded mozzarella, grated parmesan, fresh chopped parsley, salt, black pepper, and egg. Stir all of the ingredients together well.
  • Take half of the beef sauce mixture and layer it at the bottom of a large 9×13-inch casserole dish.
  • Now one by one, stuff each shell with 1-2 tablespoons of the cheese filling. I used 1 heaping tablespoon per shell. Place the shells in the casserole dish as you stuff them.
  • Once the shells are all stuffed, add the remaining beef sauce over top. Then sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the top.
  • Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 5-10 more minutes, or until the sauce is bubbling up around the edges. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 4shells | Calories: 566kcal | Carbohydrates: 37g | Protein: 34g | Fat: 31g | Sodium: 1410mg | Fiber: 3g
Side view of stuffed shells with meat with one shell being lifted out of a casserole dish.

How to Make Stuffed Shells With Ground Beef – Step by Step Photos

Cooked jumbo shells

Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add 24-26 jumbo shells. Cook the shells just until they’re al dente, making sure not to over cook them. The longer the shells boil, the more likely they are to tear during the stuffing process. Drain the shells in a colander and then rinse briefly with cool water and set aside.

Cooked ground beef in a deep skillet.

Heat a large skillet over medium heat and add 1/2 Tbsp cooking oil. Brown 1/2 lb. ground beef chuck. Drain any excess fat.

Diced onion and minced garlic added to ground beef in a skillet.

Once the beef has browned, add 1/2 diced yellow onion and 3 minced garlic cloves to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.

Marinara sauce, tomato paste, and spices added to beef in a skillet.

Next add 24 oz. of marinara sauce, 2 Tbsp tomato paste, 1 tsp Italian seasoning, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp freshly cracked black pepper to the skillet. Stir to combine. Reduce the heat to medium-low and allow the beef sauce to simmer for 3-5 minutes.

Stuffed shells cheese mixture ingredients in a bowl.

While the sauce is simmering, make the cheese filling. In a medium bowl add 15 oz. whole milk ricotta, 1 cup shredded mozzarella, 1/2 cup grated parmesan, 1/4 cup fresh chopped parsley, 1/4 tsp salt, 1/4 tsp black pepper, and 1 large egg.

Stuffed shells cheese mixture combined in a bowl.

Stir all of the ingredients together well.

Stuffing jumbo shells with cheese mixture.

Take half of the beef sauce mixture and layer it at the bottom of a large 9×13-inch casserole dish. Now one by one, stuff each shell with 1-2 tablespoons of the cheese filling. I used 1 heaping tablespoon per shell.

24 stuffed shells in a casserole dish.

Place the shells in the casserole dish as you stuff them. I ended up with 24 stuffed shells. Depending on how much you fill your shells you may end up with more or less.

Meat and sauce being added on top of stuffed shells.

Once the shells are all stuffed, add the remaining beef sauce over top.

Shredded cheese being added on top of stuffed shells in a casserole dish.

Then sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the top. Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes.

overhead view of cooked stuffed shells with meat in a casserole dish.

After 25 minutes remove the foil and bake uncovered for 5-10 more minutes, or until the sauce is bubbling up around the edges.

Overhead view of stuffed shells on a white plate with a fork cutting one of the shells in half.

Serve hot with some fresh garlic bread on the side and enjoy!

More Comfort Food Recipes

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Stuffed Mushrooms

This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They’re bite-sized and packed with a herby cream cheese filling.

The post Stuffed Mushrooms appeared first on Budget Bytes.

When I’m feeding skeptical meat-eaters vegetarian cuisine, mushrooms are one of my favorite magic tricks. Mushrooms are one of the few vegetarian ingredients that are included when chefs talk about umami. Umami is a savory, rich, “meaty” taste sensation that’s one of the five basic tastes, and these Stuffed Mushrooms are packed with it. I stuff button mushrooms with a herby cream cheese filling, which is made even more delicious thanks to the garlic, parmesan cheese, sun dried tomatoes, and crispy breadcrumbs. Everything comes together in one savory, bite-sized package. These make the best appetizer, game-day snack, or veggie side dish on a budget!

Side view of stuffed mushrooms on a wooden chopping board.

Ingredients

Here’s what you’ll need to make these cream cheese stuffed mushrooms:

  • Fresh Button Mushrooms: You can use any type of button mushroom you like! The filling is enough to fill 20 mushroom caps, which is approx 16 oz. of button mushrooms. Just note larger mushrooms will use more filling, so the total serving size will vary. 
  • Cream Cheese: Makes the filling creamy, tangy, and rich—just like the stuffed mushrooms you get at a restaurant. 
  • Yellow Onion & Garlic: These infuse the cream cheese filling with more flavor. 
  • Salted Butter: Sautes the onion, garlic, and rosemary and adds richness to the filling.
  • Italian Breadcrumbs: Like in my Tuscan white bean stuffed tomatoes recipe, breadcrumbs help bind the filling together and add texture. Plain panko breadcrumbs will also work if you don’t have Italian breadcrumbs on hand. 
  • Crushed Walnuts: Gives the filling a little crunch and texture.
  • Sun Dried Tomatoes in Oil: We had some left over from our pesto sun dried tomato grilled cheese recipe, and they add even more umami flavor to this dish. (They’re also one of my favorite ingredients for minimally processed meat substitutes!) I recommend getting the sun dried tomatoes in oil, as we use both the tomatoes and the oil. Alternatively, you could use olive oil and dehydrated sun dried tomatoes—I’ve included steps for rehydrating dried tomatoes in the recipe card notes below.
  • Shredded Parmesan: Adds a salty and slightly nutty flavor to the filling. 
  • Fresh Rosemary & Parsley: A sprig of rosemary and minced parsley add freshness, aroma, and even more flavor to the mushrooms.
  • Salt & Black Pepper: Enhances the other flavors and brings everything together.

A note on Button Mushrooms

Did you know white button mushrooms are the same mushroom as crimini? And the brown mushroom, as well as the portobello? The difference is simply their age; they are all “Agaricus bisporus“. The brown crimini and the large, brown portobello are more mature versions of the very same mushroom. White button mushrooms are almost always cheaper than baby Bella and portobello mushrooms, so use this knowledge to your advantage when you’re working on your food budget! ($2.18 for “baby bella” mushrooms vs. $1.98 for “white button mushrooms” when I checked earlier this week!)

Recipe Tips and Suggestions

  • I clean my mushrooms using a dry towel to gently wipe off any dirt or debris. If your mushrooms are particularly dirty, you can also wipe them with a damp (not soaking wet) cloth or a mushroom brush. Avoid submerging mushrooms in water as they’re extremely porous and will absorb liquid, making them soggy when cooked! This is one of the reasons why they are so great for marinating!
  • You could make this stuffed mushrooms recipe an omnivore’s delight by using ground Italian sausage instead of sun dried tomatoes or by adding some chopped bacon to the filling.
  • Vegan? No problem! You can easily substitute dairy-free cream cheese and cheese in this recipe to make these stuffed mushrooms completely plant-based.
  • For a make-ahead option, prepare the filling and mushroom caps, stuff, cover, and refrigerate. When ready to bake, continue with the recipe as directed. I’d use the pre-prepared ingredients within 2 days of refrigeration.
  • Don’t throw out the mushroom stems! Instead, use them in homemade mushroom soup, mushroom rice, mushroom herb gravy, or make an easy vegetable stir fry. They can also be added to stocks and broths for extra flavor.

What Goes with Stuffed Mushrooms?

I’d serve these mushrooms with other finger foods like bruschetta, baked zucchini fries, and mini broccoli cheddar quiches for a fun appetizer spread! You could also enjoy them as a side dish with anything you like, such as sweet corn risotto, grilled salmon, chicken Parmesan, or pasta dishes like our orzo pasta salad.

However, I also love these mushrooms as a veggie-packed main dish! Try them with a side of rice (arroz verde would be amazing) or served over creamy polenta or mashed potatoes—so satisfying and tasty!

Storage Instructions

Once baked, you can keep these vegetarian stuffed mushrooms in the fridge for 3-4 days. Let them cool completely before storing them in an airtight container. Reheat them in the oven before serving.

Overhead view of stuffed mushrooms on a wooden chopping board.
Side view of stuffed mushrooms on a wooden chopping board.
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Stuffed Mushrooms

This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They're bite-sized and packed with a herby cream cheese filling.
Course Appetizer, Side Dish
Cuisine American
Total Cost ($11.58 recipe / $1.93 serving)
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings (20 mushroom caps, 3-4 caps per person)
Calories 286kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 2 Tbsp salted butter $0.26
  • ½ yellow onion, diced small $0.47
  • 1 sprig rosemary $0.29
  • 3 garlic cloves, minced $0.09
  • 1 tsp parsley, minced (reserve a pinch for garnishing) $0.05
  • 2 Tbsp crushed walnuts $0.42
  • 1 8 oz package of cream cheese $1.83
  • ½ tsp salt $0.01
  • ½ tsp freshly cracked black pepper $0.08
  • ½ cup Italian breadcrumbs (or plain panko) $0.93
  • ⅓ cup shredded Parmesan $2.21
  • 3 Tbsp sun dried tomatoes in oil, minced + 1 Tbsp oil, reserved* $0.96
  • 16 oz fresh button mushrooms $3.98

Instructions

  • In a medium size skillet, melt butter and sauté diced onion with rosemary sprig over medium heat until soft and translucent, about 4 minutes.
  • Add garlic and cook until fragrant, about 2 minutes.
  • Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of fresh minced parsley (reserve a pinch for garnishing), walnuts, cream cheese, salt and pepper.
  • Pulse in food processor until combined but still chunky
  • Fold in breadcrumbs, Parmesan cheese, and minced sun dried tomatoes.
  • Clean mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.
  • Drizzle with reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*
  • Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes
  • When done, simply garnish with the reserved minced parsley and a crank of salt and pepper on top! Enjoy.

See how we calculate recipe costs here.

Notes

*If you did not buy the kind of sun dried tomatoes that are stored in oil, you can rehydrate dehydrated sun dried tomatoes by soaking them in water on your countertop until they are soft and pliable. You can also soak them in olive oil until the same consistency is achieved! If you do not have sun dried tomato oil to drizzle on top, regular olive oil will do just fine.

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 15g | Protein: 9g | Fat: 22g | Sodium: 589mg | Fiber: 2g
A hand taking a stuffed mushroom from a wooden chopping board.

how to make Stuffed Mushrooms – step by step photos

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

In a medium size skillet, melt 2 Tbsp salted butter and sauté ½ a diced yellow onion with 1 rosemary sprig over medium heat until soft and translucent, about 4 minutes.

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

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

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

Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of 1 tsp fresh minced parsley (reserve a pinch for garnishing), 2 Tbsp crushed walnuts, 1 8oz package of cream cheese, ½ tsp salt, and ½ tsp pepper.

Pulse in food processor until combined but still chunky.

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

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

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

Clean 16 oz of fresh button mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.

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

Drizzle with 1 Tbsp reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*

Freshly baked stuffed mushrooms on a baking sheet.

Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes. When done, simply garnish with the reserved pinch of minced parsley and a crank of salt and pepper on top! Enjoy.

Side view of stuffed mushrooms on a wooden chopping board.

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

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Chicken Meatballs In Cream Sauce

These Chicken Meatballs made with a delicious cream sauce checks all the boxes. They’re tender, flavorful, easy to make and budget-friendly.

The post Chicken Meatballs In Cream Sauce appeared first on Budget Bytes.

If you’ve been around for a while then you probably know how much we love meatball recipes over here at Budget Bytes. And for good reason. They’re easy to make, extremely versatile, budget-friendly, and perfect for meal prep. And with grocery prices still rising, I’ve been leaning even more towards cheaper ingredients that I can turn into a delicious meal. Which is why these chicken meatballs made with ground chicken and served in a delicious cream sauce were a huge hit! They’re tender, flavorful, and quick enough to make any day of the week.

Overhead view of Chicken meatballs in a large skillet with cream sauce.

Ingredients For Chicken Meatballs

These chicken meatballs are easy to make and are made similar to our turkey meatballs. However, I wanted a creamy sauce to go with them to add more moisture and flavor to the meatballs. So here’s all the ingredients that you’ll need:

  • Ground Chicken: I used 92% lean ground chicken, which keeps the flavor light but still has enough fat to keep the meatballs from drying out. I don’t suggest using 98% lean ground chicken breast – it is too lean and does not have enough fat to keep the meatballs tender and moist. So be careful when you’re buying your meat so you don’t accidentally pick up the wrong package.
  • Breadcrumbs: Breadcrumbs combine with the egg to help bind the ground chicken together to keep the 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.
  • Seasoning: The meatballs are seasoned with a blend of Italian seasoning, salt, black pepper, garlic powder and onion powder.
  • Parmesan Cheese: Parmesan gives an extra boost of rich umami flavor to the meatballs, making them super delicious!
  • Worcestershire Sauce: Just a little bit of Worcestershire sauce adds even more umami flavor to these meatballs.
  • Cream Sauce: The creamy sauce starts with garlic sautéed in a little butter, then chicken broth, heavy cream and seasoning is added. A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce. Everything simmers together with the meatballs until the sauce has reduced and thickened.

Can I Bake The Meatballs?

Yes, if you prefer to bake chicken meatballs in the oven instead of using a skillet, simply line a baking sheet with parchment paper and bake in a preheated 400ºF oven for about 20 minutes or until the internal temperature of the meatballs reaches 165ºF. Keep in mind that baked meatballs will not achieve the nice browning on the outside that you get with cooking in a skillet. The browned surface does provide additional flavor. I also chose to cook these meatballs in a skillet to keep everything in one pan since I was making a cream sauce to go with them.

Serving Suggestions

What I love about meatballs is that they’re so versatile! I served these tasty chicken meatballs with the cream sauce over a bed of fluffy mashed potatoes. But you can also switch out the sauce and serve them with a homemade marinara sauce over a bed of pasta or make meatballs subs with some hoagie rolls. They would also be great in a pot of soup like Minestrone or served with some veggie noodles. The options really are endless!

Side view of chicken meatballs in a large skillet with cream sauce.
Overhead view of Chicken meatballs in a large skillet with a lemon cream sauce.
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Chicken Meatballs in Cream Sauce

These Chicken Meatballs made with a delicious cream sauce checks all the boxes. They’re tender, flavorful, easy to make and budget-friendly!
Course Dinner, Lunch
Cuisine American
Total Cost $7.94 recipe / $1.58 serving
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 5 (4-5 meatballs each)
Calories 370kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

Cream Sauce

  • 1 Tbsp butter $0.13
  • 1 clove of garlic, minced $0.08
  • 1.5 cups chicken broth $0.25
  • 1/2 cup heavy cream $0.74
  • 1/4 tsp oregano $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated parmesan $0.22
  • 1/2 lemon* (optional) $0.79

Instructions

  • In a small bowl, combine the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper.
  • Add the ground chicken to a separate large bowl along with the egg, Worcestershire sauce, 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 24 meatballs, about two tablespoons each.
  • In a large skillet add the cooking oil and heat over medium. Once hot add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed. Remove the cooked meatballs to a clean plate and set aside.
  • Now make the cream sauce. In the same skillet, add the butter and minced garlic. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
  • Next add the chicken broth, heavy cream, oregano, salt, pepper, grated parmesan and 2 Tbsp of lemon juice. Stir to combine.
  • Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened.
  • Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.

See how we calculate recipe costs here.

Notes

*A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce, but if you don’t have a lemon on hand, the sauce will still be delicious!

Nutrition

Serving: 5meatballs | Calories: 370kcal | Carbohydrates: 12g | Protein: 21g | Fat: 27g | Sodium: 995mg | Fiber: 1g

How to Make Creamy Chicken Meatballs – Step by Step Photos

Breadcrumb mixture for chicken meatballs

In a small bowl, combine 1/2 cup breadcrumbs, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/4 tsp black pepper.

ground chicken added to breadcrumb mixture.

Add 1 lb. ground chicken to a separate large bowl along with 1 large egg, 1/2 tsp Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.

chicken meatballs on a cutting board.

Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.

chicken meatballs cooking in a large skillet

In a large skillet add 2 Tbsp cooking oil and heat over medium. Once hot add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed.

cooked chicken meatballs on a plate.

Remove the cooked meatballs to a clean plate and set aside.

garlic and butter in a large skillet.

Now make the cream sauce. In the same skillet, add 1 Tbsp butter and 1 minced garlic clove. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.

chicken broth, heavy cream, and spices being added to large skillet.

Next add 1 1/2 cups chicken broth, 1/2 cup heavy cream, 1/4 tsp dried oregano, 1/4 tsp salt, 1/4 tsp black pepper, 2 Tbsp grated parmesan and 2 Tbsp of lemon juice (about half a lemon). Stir to combine.

chicken meatballs added back to skillet in cream sauce.

Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened.

Finished chicken meatballs with cream sauce in large skillet

Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.

Overhead view of chicken meatballs with a cream sauce served over a plate of mashed potatoes and a fork cutting a meatball in half.

More Meatball Recipes

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Shrimp and White Bean Stew

Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It’s super filling, delicious, and easy to make!

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

Seafood was always a special treat in my family growing up. My grandparents and mother loved it, so I learned to love it. If you’re a fan of seafood and want to try something new, you have to make this Shrimp and White Bean Stew! Unlike other stews that take hours to cook, this dish is super quick to make (ideal for busy weeknights!) Frozen peeled shrimp and canned white beans make it even easier to prepare, and you’ll make the rich broth from ingredients you might already have on hand. It’s a one-pot meal that’s perfect for a cozy night in or entertaining guests on a budget!

Overhead view of shrimp and white bean stew in a bowl

I grew up in central Massachusetts, but the beauty of living in New England is that the coastline is just a short drive away from wherever you call home. It might be more of a day trip if you’re in Western Massachusetts, but it can be done! And pretty much no matter where you live, seafood caught fresh that day is the only acceptable kind. (New Englanders are so spoiled when it comes to seafood!)

Here in Tennessee, while it’s possible to get fresh seafood, tracking down the frozen kind is much easier (not to mention more budget-friendly!) This recipe for shrimp and white bean stew tastes luxurious and rich but is made with easy-to-find ingredients that won’t break the bank. Canned white beans, frozen shrimp, and pantry staples like garlic and chicken broth all simmer together to create the most comforting and satisfying dish.

Ingredients for Shrimp and White Bean Stew

Here’s what you’ll need to make this lemon shrimp and bean stew recipe:

  • Shrimp: Use large peeled and deveined shrimp for this recipe. I got a bag of frozen tail-off shrimp, which I thaw before using, but fresh shrimp is great if you can get it. If your shrimp still have tails on, you may want to remove them before adding to the stew.
  • Vegetables: Finely sliced parsnip, celery, and yellow onion add a subtle sweetness and nuttiness to the broth. Can’t find a fresh parsnip? You can substitute it with a carrot.
  • Lemon: I add lemon zest, not juice, to this shrimp stew to give it a bright, citrusy flavor. The zest adds a subtle tang without overpowering the dish or making it too acidic. Use the zest of half a lemon and slice the other half for garnish (that way, your family can add as much or as little lemon juice as they want).
  • Olive Oil: Softens the veggies and adds a delicious richness to the broth.
  • Salted Butter: A small amount of butter gives the stew a velvety texture and rounds out the flavor.
  • Garlic: Use fresh minced garlic for maximum flavor.
  • Cannellini Beans: These beans add a creamy texture and extra protein to the stew. While I don’t use the liquid from the canned beans in this recipe, you can store it in the fridge and use it to thicken other soups, stews, or dips you might make. Navy beans, great Northern beans, or another canned white bean would work as a substitute if needed.
  • Chicken Broth: I use Better Than Bouillon to keep this recipe budget-friendly. You can also use homemade or store-bought chicken broth. Vegetable broth is an appropriate substitute for the pescatarians out there!
  • Parmesan: A little Parmesan cheese adds the best umami flavor to the broth, making it taste even richer and more luxurious.
  • Apple Cider Vinegar: This is my secret ingredient for brightening up rich stews and soups! You can use rice or white vinegar if you don’t have ACV, or omit it altogether.

How to Defrost Shrimp Correctly

It doesn’t matter if the shrimp you use is fresh or frozen; shrimp is a great source of protein and can be a nutritious addition to any meal. But, if you’re using frozen shrimp, it’s important to defrost it correctly to avoid any food safety issues. Here’s how to do it:

  1. Refrigerator method: The safest and most recommended way to defrost shrimp is by thawing it in the refrigerator overnight. Place the frozen shrimp in a bowl or on a plate (either in the original packaging or covered with plastic wrap) and let it thaw in the refrigerator for 8-12 hours.
  2. Cold water method: If you’re short on time, you can also defrost shrimp by running them under cold water until soft and pliable. This will take about 15 minutes, depending on the size of the shrimp.

Don’t thaw shrimp at room temperature, in warm/hot water, or in the microwave. These methods aren’t recommended and can cause uneven thawing or lead to bacterial growth.

Serving Suggestions

I usually serve this shrimp and white bean stew recipe with grilled bread for dipping, as it’s already very filling from the beans. However, it would also be great served over rice (cumin rice would be delicious), quinoa, or spaghetti. Mashed potatoes would also stretch this dish further and make it more hearty!

Storage Instructions

This lemony shrimp and bean stew is best when served fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Slowly reheat it on the stovetop over medium heat until heated through. Stir it often to prevent burning, and add a splash of water/broth if it thickens too much. Be careful not to overcook the shrimp during reheating!

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

Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It's super filling, delicious, and easy to make!
Course Dinner
Cuisine American
Total Cost ($11.22 recipe / $2.24 serving)
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 servings (1.5 cups per serving)
Calories 319kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 24 large peeled and deveined shrimp (1 lb) $6.47
  • 1 parsnip, peeled and grated with a cheese grater $0.49
  • 2 stalks celery, sliced thin $0.14
  • ½ yellow onion, finely julienned (cut into thin strips) $0.47
  • ½ lemon, zested (the other half, cut into wedges to serve) $0.68
  • 1 Tbsp olive oil $0.22
  • 3 Tbsp salted butter $0.39
  • 2 cloves garlic, minced $0.06
  • 2 cans cannellini beans, rinsed and strained $1.72
  • 1 Tbsp shredded Parmesan $0.33
  • 3 cups chicken broth* $0.24
  • 1 tsp apple cider vinegar** $0.01

Instructions

  • If your shrimp is frozen, thaw before beginning. I chose frozen, peeled, tail off shrimp.
  • Heat olive oil over medium heat in a large skillet and add grated parsnip, thinly sliced celery, and finely julienned onion. Cook until vegetables are soft and onions are glossy, but not browning.
  • Add salted butter and minced garlic
  • Once the butter is melted, add the thawed shrimp.
  • Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
  • Remove shrimp and set aside. Then, add the chicken broth, apple cider vinegar, and rinsed white beans.
  • Simmer until liquid reduces a little bit, by ¼ to ⅓.
  • Then, add shrimp back to the skillet with the grated Parmesan and lemon zest. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.

See how we calculate recipe costs here.

Notes

*I used Better Than Bouillon to be more budget-friendly
**Apple Cider Vinegar reigns supreme as my secret weapon when it comes to soups. If you don’t have any ACV on hand, you can substitute white vinegar or rice vinegar, or skip it altogether. I love the brightness and tang that just a splash of vinegar brings to a rich and luxurious soup.

Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 36g | Protein: 24g | Fat: 11g | Sodium: 1489mg | Fiber: 10g
Side view of shrimp and white bean stew in a bowl

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

A bag of frozen shrimp

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

sliced onion, parsnip, and celery in a skillet

Heat 1 Tbsp olive oil over medium heat in a large skillet and add 1 peeled and grated parsnip, 2 thinly sliced celery stalks, and ½ a finely sliced yellow onion. Cook until vegetables are soft and onions are glossy, but not browning.

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

Add 3 Tbsp salted butter and 2 cloves minced garlic.

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

Once the butter is melted, add the thawed shrimp. Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.

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

Remove shrimp and set aside. Then, add 3 cups chicken broth, 1 tsp apple cider vinegar, and 2 cans of rinsed white beans. Simmer until liquid reduces a little bit, by ¼ to ⅓.

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

Then, add shrimp back to the skillet with 1 Tbsp grated Parmesan and lemon zest from ½ a lemon. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.

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

This shrimp and white bean stew is elegant, flavorful, and couldn’t be easier to make! You’ll love the combination of tender shrimp, creamy white beans, and tangy lemon in every bite.

More White Bean Recipes

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

Muffaletta Roll Ups

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

The post Muffaletta Roll Ups appeared first on Budget Bytes.

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

A slice of muffaletta roll up on a plate

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

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

What is a Muffaletta Roll Up?

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

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

Ingredients for Muffaletta Roll Ups

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

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

Tips and Suggestions

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

Storage Instructions

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

Do you love this New Orleans-inspired recipe?

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

Hands holding a slice of muffaletta roll up
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Muffaletta Roll Ups

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

Equipment

Ingredients

Muffaletta Salad Ingredients

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

Roll Up Ingredients

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

Instructions

Muffaletta Salad Directions

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

Roll Up Directions

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

See how we calculate recipe costs here.

Notes

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

Nutrition

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

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

Muffaletta salad ingredients in a food processor

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

Pulsed muffaletta salad ingredients in a food processor

Pulse until chunky and small.

Rolled out pizza dough

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

Pizza dough topped with cheese slices

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

Pizza dough topped with salami slices

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

Fillings for muffaletta roll up on pizza dough

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

Adding last cheese layer to a muffaletta roll up

Add 8 slices of mozzarella cheese on top.

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

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

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

Brush 1 beaten egg over the entire loaf.

Unbaked muffaletta roll up

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

Unbaked muffaletta roll up topped with sesame seeds

Sprinkle with 1 tsp sesame seeds.

Freshly baked muffaletta roll up on a parchment lined baking sheet

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

Overhead view of a muffaletta roll up on a plate

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

The post Muffaletta Roll Ups appeared first on Budget Bytes.

Cauliflower Tacos with Romesco Sauce

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

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

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

Cauliflower tacos with romesco sauce in a parchment lined baking dish

What is Romesco Sauce?

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

Ingredients for Cauliflower Tacos

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

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

What Else Can I Add?

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

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

Tips and Suggestions

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

How to Store Leftovers

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

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

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

Equipment

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

Nutrition

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

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

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

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

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

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

Roasted red bell pepper quarters for cauliflower tacos with romesco sauce

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

Cauliflower floret being toss in a seasoning mix

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

Roasted cauliflower florets on a baking sheet

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

Ingredients for romesco sauce in a food processor

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

Romesco sauce in a food processor

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

Tortillas warming in a skillet

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

Cauliflower tacos with romesco sauce on a parchment lined baking sheet

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

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

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

More Taco Recipes

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

Shrimp Po’ Boys

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

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

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

A shrimp po' boy in a basket with potato chips

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

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

What Is A Shrimp Po’ Boy?

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

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

Ingredients

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

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

Are Po’ Boys Always Shrimp?

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

Storage Instructions

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

Side view of a shrimp po' boy on a wooden cutting board
Overhead view of a shrimp po' boy in a basket with potato chips
Print

Shrimp Po’ Boys Recipe

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

Equipment

Ingredients

Fried Shrimp Ingredients

  • 1 lb large peeled and deveined shrimp $5.68
  • ⅓ cup flour $0.05
  • 2 eggs $0.34
  • ⅓ cup buttermilk $0.11
  • 3 tsp Tony Chachere's seasoning, divided $0.06
  • 1 tsp freshly cracked black pepper $0.02
  • ¼ cups plain panko breadcrumbs $0.46
  • 1 cup vegetable oil* $0.89

Remoulade Ingredients

  • 1 ½ cups mayonnaise $1.68
  • ½ tsp hot sauce $0.02
  • 2 Tbsp grainy mustard $0.12
  • 2 cloves garlic, minced $0.05
  • 3 Tbsp dill pickle relish $0.24
  • 1 Tbsp prepared horseradish $0.14
  • 1 tsp Worcestershire sauce $0.01
  • ½ tsp smoked paprika $0.08
  • ⅛ tsp cayenne $0.03
  • 1 Tbsp fresh parsley, minced $0.05

Sandwich Fixin's

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

Nutrition

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

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

Shrimp defrosting in water

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

Ingredients for remoulade

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

Remoulade in a bowl for shrimp po' boys

Whisk to combine and set aside.

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

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

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

Breaded shrimp deep frying in a skillet

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

Golden brown breaded shrimp deep frying in a skillet

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

Deep fried shrimp on a paper towel

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

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

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

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

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

More Sandwich Recipes

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Creamy Dijon Chicken

Take dinner to the next level with this Creamy Dijon Chicken recipe! Made with an insanely delicious sauce and simple ingredients!

The post Creamy Dijon Chicken appeared first on Budget Bytes.

Get ready friends, because Dijon is having a moment! This Creamy Dijon Chicken starts with quick pan-seared chicken breasts that get covered with a creamy, luscious, Dijon mustard sauce. It’s one of those recipes that feels luxurious and expensive, but is really made with simple inexpensive ingredients. And my secret ingredient to making it extra special…just a hint of Worcestershire sauce. This Dijon chicken recipe is so delicious and guaranteed to be one the whole family enjoys!

Overhead view of creamy dijon chicken in a skillet.

Ingredients For Creamy Dijon Chicken

This recipe uses one of my favorite ingredient combinations: Dijon mustard and Worcestershire sauce. And when they’re combined with a little bit of heavy cream and parmesan cheese, it creates the most delicious sauce! So here’s everything that you’ll need:

  • Chicken Breasts: Chicken breasts are my usual go-to for recipes like these, but you can certainly use boneless, skinless chicken thighs instead.
  • Garlic: Just a couple of garlic cloves infuses the sauce with lots of flavor. 
  • Olive Oil and Butter: Olive oil is used to cook the chicken breasts and a little butter is used to sauté the garlic.
  • Dijon Mustard and Worcestershire: Dijon mustard is of course the star of the show. Both Dijon mustard and Worcestershire sauce give the sauce the bulk of its flavor. The tanginess from the Dijon mixed with the savory umami flavor of the Worcestershire is a match made in heaven!
  • Chicken Broth: Chicken broth is used to help deglaze the pan, scrape up all of those flavorful brown bits, and is the base for the sauce.
  • Heavy Cream and Parmesan Cheese: Just a little bit of heavy cream and parmesan cheese thickens the sauce and adds a luscious, creamy, rich flavor.
  • Spinach: I added some spinach for extra greens and a little bit of color.
  • Seasoning: The chicken breasts are seasoned with a blend of salt, pepper, Italian seasoning, garlic powder and onion powder. This way every component of this dish is packed with flavor!

Can I Substitute Yellow Mustard For Dijon Mustard?

I don’t recommend substituting Dijon mustard with yellow mustard. Dijon mustard has a more intense, sharp flavor that goes well with sauces compared to yellow mustard that has a milder, less complex flavor.

Not A Mustard Fan?

I get it. But trust me this recipe is not super mustard-y and the flavors are balanced nicely. I tested this recipe a few times with different amounts of Dijon mustard. And I ended up with what I feel is the perfect combination. It’s just enough to taste the tangy, warm flavors of the Dijon, but not too much to where it overpowers the dish. You can always taste the sauce and add a little more mustard if you want a stronger Dijon taste.

Serving Suggestions

We served this creamy dijon chicken over some fluffy mashed potatoes to soak up all of that delicious sauce. But you can also serve it with some buttered noodles, pasta, or over rice. A simple side salad or Caesar salad would also taste great. And you can never go wrong with a side of quick sautéed vegetables like this easy sautéed asparagus recipe.

Side close up view of creamy dijon chicken in a skillet.
Overhead close up view of creamy dijon chicken in a skillet.
Print

Creamy Dijon Chicken

Take dinner to the next level with this Creamy Dijon Chicken recipe! Made with an insanely delicious sauce and simple ingredients!
Course Dinner
Cuisine American
Total Cost $9.35 recipe / $2.33 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 271kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 1 tsp Italian seasoning $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp salt $0.02
  • 1/2 tsp freshly cracked black pepper $0.02
  • 2 boneless, skinless chicken breast (about 1.3 lb.) $6.49
  • 2 Tbsp olive oil $0.32
  • 2 Tbsp butter $0.27
  • 2 cloves of garlic, minced $0.16
  • 1 cup chicken broth $0.17
  • 1 Tbsp Dijon mustard $0.04
  • 1 tsp Worcestershire sauce $0.05
  • 1/3 cup heavy cream $0.65
  • 2 Tbsp grated parmesan cheese $0.20
  • 2 cups spinach $0.76

Instructions

  • In a small bowl mix together the seasoning for the chicken: Italian seasoning, garlic powder, onion powder, salt and freshly cracked black pepper.
  • Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Season each breast with the seasoning mix on both sides.
  • Heat a large skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
  • To the same skillet add the butter and minced garlic cloves. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
  • Next pour the chicken broth into the skillet and add the Dijon mustard and worcestershire sauce. Stir together and scrape up any brown bits that may be stuck to the bottom of the pan.
  • Now add in the heavy cream and parmesan cheese and stir well. Allow the sauce to simmer in the skillet for 5 minutes. Taste the sauce at this point and add salt and pepper if desired.
  • Add in the fresh spinach and stir it into the sauce allowing the heat to wilt the spinach.
  • Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over top. Allow the chicken to heat through. Serve hot with your favorite side and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 4g | Protein: 15g | Fat: 22g | Sodium: 742mg | Fiber: 1g
Creamy dijon chicken on a plate with mashed potatoes.

How to Make Creamy Dijon Chicken – Step by Step Photos

Seasoning mix in a bowl.

In a small bowl mix together 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/2 tsp freshly cracked black pepper.

Seasoned chicken breasts on a cutting board.

Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Season each breast with the seasoning mix on both sides.

Cooked chicken breasts in a large skillet.

Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.

Butter and garlic added to large skillet.

To the same skillet add 2 Tbsp butter and 2 minced garlic cloves. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.

Chicken broth, dijon mustard and Worcestershire sauce added to skillet.

Next pour 1 cup chicken broth into the skillet and add 1 Tbsp Dijon mustard and 1 tsp Worcestershire sauce. Stir together and scrape up any brown bits that may be stuck to the bottom of the pan.

Cream and parmesan cheese added to skillet.

Now add in 1/3 cup heavy cream and 2 Tbsp parmesan cheese and stir well. Allow the sauce to simmer in the skillet for 5 minutes. Taste the sauce at this point and add a pinch of salt and pepper if desired.

Spinach added to skillet.

Add in 2 cups of fresh spinach and stir it into the sauce allowing the heat to wilt the spinach.

Finished creamy dijon chicken in skillet.

Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over top. Allow the chicken to heat through.

Creamy dijon chicken on a plate with mashed potatoes and a fork lifting some chicken off the plate.

Now all that’s left to do is serve this delicious Dijon chicken with some creamy mashed potatoes, pasta, or your favorite side. And don’t forget to spoon some of that yummy sauce over the top! ;)

More Easy Chicken Recipes

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Air Fryer Salmon

This Air Fryer Salmon is quick, easy, and super flavorful! Ready in just 20 minutes, this sweet and savory salmon is sure to be a hit.

The post Air Fryer Salmon appeared first on Budget Bytes.

Salmon on a budget may sound like an oxymoron, but I’m here to tell you it can be done! This Air Fryer Salmon is quick, easy, and super flavorful. I seasoned Atlantic salmon filets with soy sauce, brown sugar, and spices and tossed them in the air fryer for a super easy weeknight meal. Ready in just 20 minutes, this salmon recipe is sure to be in regular rotation at your house!

close up of air fryer salmon filets in an air fryer basket.

My favorite people to cook for are my daughter (almost 3 years old) and my stepdaughter (15). They are both a little picky; they know what they like and don’t like and they aren’t afraid to tell me! If anyone reading this has toddlers or teenagers, I know you understand! If you want to win culinary praise from the most opinionated members of your family, this sweet and savory Air Fryer Salmon is the recipe for you! With its milder flavor and meaty texture, this salmon can turn any fish hater into a seafood enthusiast.

Ingredients

Here’s what you’ll need to make air fryer salmon:

  • Salmon: I found fresh Atlantic salmon on a good sale, so that’s what I used. I often find frozen salmon to be cheaper– just thaw before using.
  • Cooking Spray: Helps the salmon brown and crisp in the air fryer.
  • Soy Sauce: Adds salty umami flavor to the salmon.
  • Brown Sugar: Adds rich sweetness to the salmon.
  • Spices: Freshly cracked black pepper and garlic powder enhance the salty-sweet flavor of this salmon.

What’s the Best Way To Thaw Frozen Salmon?

There are three ways to safely defrost salmon: in the refrigerator, in cold water, and in the microwave. I recommend thawing salmon overnight in the refrigerator whenever possible since it gives you a few extra days of storage before you need to cook the meat.

Day of, I recommend thawing in cold water. Leave the tap streaming just enough to keep the water moving, or change out the water every 15 minutes or so, until the fish is fully thawed. Fish thawed this way must be cooked immediately. I do not generally recommend thawing anything in the microwave, as it can negatively impact the texture of the food, although it is technically safe.

Serving Suggestions

I love to serve salmon with a side of fluffy steamed rice and simple sauteed snow peas. It’s also excellent paired with sautéed asparagus and goes great with our lemony cucumber couscous salad or strawberry spinach salad. Salmon also elevates an already decadent Niçoise Salad from “oh, yum” to “woah, fancy!”

side view of a serving of air fryer salmon on a black plate with rice and peas.
close up of air fryer salmon filets in an air fryer basket.
Print

Air Fryer Salmon

This Air Fryer Salmon is quick, easy, and super flavorful! Ready in just 20 minutes, this sweet and savory salmon is sure to be a hit.
Course Dinner, Main Course
Cuisine American
Total Cost $8.86 recipe / $2.22 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 (3.5 ounces each)
Calories 199kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 2 7-oz. pieces Atlantic salmon, skin on; thawed if frozen $8.41
  • Cooking Spray $0.05
  • 1 Tbsp soy sauce $0.06
  • ¼ cup brown sugar $0.17
  • ½ tsp freshly cracked black pepper $0.03
  • ½ tsp garlic powder $0.07

Instructions

  • Preheat your air fryer to 400°F. If using frozen salmon, allow it to thaw in the refrigerator before cooking. We are cooking salmon from a fresh or fully thawed state in this recipe.
  • Gather marinade ingredients: soy sauce, brown sugar, pepper, and garlic powder.
  • Whisk together soy sauce, brown sugar, pepper, and garlic powder.
  • Spoon the marinade mixture over the salmon filets, gently rubbing it onto the salmon until it’s fully coated. A little extra on top is great! The brown sugar will melt during cooking and caramelize, giving your salmon a beautiful color and sweetness.
  • Spray your salmon and your air fryer crisper plate with your cooking oil of choice and position the salmon skin side down in your air fryer. Depending on the size of your air fryer, you may have to do this in batches. If you are dividing bigger salmon filets into smaller portions, it’s easiest to do so once it’s fully cooked unless you have a sharp knife that can get through the skin with ease when they are raw.
  • Air fry for 7-8 minutes to start. At the halfway mark, baste your salmon with more marinade and then continue cooking.*

See how we calculate recipe costs here.

Notes

*The cook time for your salmon will vary depending on the thickness of each piece. For a thinner piece of salmon, plan on 7-8 minutes. For a thicker piece of fish, you will probably need to air fry for 9-10 minutes. Fork test your salmon to make sure it’s done to your liking (flaky and delicious!) If it needs more time, you can put it back in for 1-2 minutes.
When I chose the salmon for this recipe, I knew I wanted between a 3 oz serving size and 4 oz serving size per person, so when I found this cut and weight I bought it knowing I could portion it out easily amongst 4 people after cooking. 

Nutrition

Serving: 3.5ounces | Calories: 199kcal | Carbohydrates: 14g | Protein: 20g | Fat: 6g | Sodium: 299mg | Fiber: 0.2g
overhead view of a serving of air fryer salmon on a black plate with rice and peas.

how to make Air Fryer Salmon – step by step photos

brown sugar and seasonings in a white bowl next to a glass dish of soy sauce.

Preheat your air fryer to 400°F. If using frozen salmon (2 7-oz. pieces), allow it to thaw in the refrigerator before cooking. We are cooking salmon from a fresh or fully thawed state in this recipe. Gather marinade ingredients: 1 Tbsp soy sauce, 1/4 cup brown sugar, 1/2 tsp pepper, and 1/2 tsp garlic powder.

soy and brown sugar marinade in a white bowl.

Whisk together soy sauce, brown sugar, pepper, and garlic powder.

spooning marinade over salmon filets.

Spoon the marinade mixture over the salmon filets, gently rubbing it onto the salmon until it’s fully coated. A little extra on top is great! The brown sugar will melt during cooking and caramelize, giving your salmon a beautiful color and sweetness.

marinated salmon filets in an air fryer basket.

Spray your salmon and your air fryer crisper plate with your cooking oil of choice and position the salmon skin side down in your air fryer. Depending on the size of your air fryer, you may have to do this in batches. If you are dividing bigger salmon filets into smaller portions, it’s easiest to do so once it’s fully cooked unless you have a sharp knife that can get through the skin with ease when they are raw.

spooning marinade over partially cooked salmon filets in an air fryer basket.

Air fry for 7-8 minutes to start. At the halfway mark, baste your salmon with more marinade and then continue cooking.*

a forkful of air fryer salmon in front of a serving on a plate with rice and peas.

This Air Fryer Salmon is quick, easy, and so delicious!

The post Air Fryer Salmon appeared first on Budget Bytes.

Overnight Oats (Base Recipe plus Variations)

These easy Overnight Oats are the ultimate introduction to budget-friendly meal prep. They’re no-cook, ideal for on-the-go, and customizable!

The post Overnight Oats (Base Recipe plus Variations) appeared first on Budget Bytes.

Overnight Oats are the ultimate introduction to budget-friendly meal prep! With the busy lives we all lead, it’s hard to fit in time for breakfast before rushing out the door, but this no-cook recipe is the magical solution, trust me! My overnight oats base recipe is absolutely delicious as-is but is also the perfect vessel for your favorite toppings. And don’t worry if you’re not feeling particularly creative; I’ve shared 3 of my favorite flavor variations below.

Overhead view of overnight oats with various toppings

I must confess: I almost always skip breakfast if I don’t plan ahead! Then, noon rolls around, and I am hangry. It’s not a good look—just ask my husband! That’s why having this overnight oatmeal in the fridge at all times is a MUST. Oats are full of fiber, which keeps me full until lunchtime, and I love the blank canvas to turn them into a unique treat, depending on my craving that day.

What Are Overnight Oats?

Think of overnight oats as the cooler, more convenient cousin of traditional oatmeal. Instead of cooking the oats on a stovetop or in a microwave, they soak overnight in liquid (usually milk) and soften to the perfect texture without heat. I also add brown sugar, chia seeds, and cinnamon to my base recipe to create a delicious, well-rounded breakfast. Mix it all in a mason jar and let it sit in the fridge overnight for a grab-and-go breakfast in the morning!

Ingredients for Overnight Oats

Here’s what you’ll need to make my easy overnight oats recipe:

  • Oats: I use old-fashioned oats (also known as rolled oats) for my overnight oatmeal. Quick-cook oats and steel-cut oats don’t work as well, as they absorb liquid differently.
  • Milk: I like to make mine with dairy-free milk, but I whipped these oats up a few times with whole milk, 2% milk, and almond milk, so I can tell you this recipe works no matter your preference!
  • Brown Sugar: Adds just the right amount of sweetness.
  • Cinnamon: You can also use a different spice depending on the toppings you’ll add—pumpkin pie spice, nutmeg, or whatever you like!
  • Chia Seeds: At its core, overnight oats only require two ingredients: oats and milk. But I highly recommend adding chia seeds! They soak up liquid like crazy and create a chia oatmeal pudding-like texture. They’re also nutrient-dense, providing fiber, iron, and omega-3s.
  • Salt: Just a pinch will enhance the other flavors.
  • Toppings: Add any toppings you love to your jar! I’ve listed some of my favorites below, but you really can’t go wrong with any combination.

Are Overnight Oats Healthy?

Oats are a great source of fiber, protein, vitamins, and minerals! They’ll keep you full and satisfied for longer, making them a great breakfast option. Adding milk, chia seeds, fresh fruit, and nuts only adds to their nutritional value. You can leave out the brown sugar if you want to reduce the added sugar, but overall, overnight oats with chia seeds can definitely be considered a healthy choice!

Tips and Suggestions

  • The perfect ratio for oats to milk is 1:1, in my opinion. I use ½ cup of oats and ½ cup of milk to make one serving. You don’t need to reduce the milk if you omit the chia seeds.
  • Add fresh fruit just before eating to stop them from getting mushy. The same goes for granola or anything else you want to stay crunchy.
  • Let the oats sit overnight (about 8 hours) for the best texture, but 15 minutes or so is okay if you’re in a hurry. This is enough time for the chia seeds to absorb some liquid and for the oats to soften slightly.
  • Overnight oats are meant to be enjoyed cold, but you can absolutely heat them up if you prefer a warm breakfast. 60-90 seconds in a microwave-safe container should do the trick!

how long do overnight oats last?

These oats can last in the fridge for 4-5 days, making them great for meal-prepping. I prefer enjoying them within 12 hours for the best texture, but they’ll still taste good after a few days—maybe just a bit softer. Store them in an airtight container to keep them fresh, and don’t add any toppings until you’re ready to eat them.

Overnight Oats Variations

I am super picky when it comes to my oatmeal: 1. I want a lot of varied textures, 2. I want it to be nutrient-dense and have healthy components, and 3. It has to come together FAST! These flavor variations check everything off my list:

Peanut BUTTER and Jelly

Your childhood favorite gets an upgrade with my peanut butter and jelly overnight oat recipe. I layer blueberry jam with crunchy peanut butter AND peanuts for extra crunch. Add a few fresh blueberries and you’re good to go!

Chocolate Raspberry

Will chocolate and fresh berries ever not be a match made in heaven? I don’t think so. You only need some raspberry jam, dark chocolate chips, and fresh raspberries to make a breakfast that tastes just like dessert.

Banana Walnut

Banana bread is my go-to coffee shop snack, so I always have an overnight oat version in the fridge. Simply mix in some walnuts and add sliced bananas on top for a delicious and satisfying breakfast that’ll keep you feeling full all morning!

Side view of overnight oats in mason jars
Overhead view of overnight oats with various toppings
Print

Overnight Oats (Base Recipe plus Variations)

These easy Overnight Oats are the ultimate introduction to budget-friendly meal prep. They're no-cook, ideal for on-the-go, and customizable!
Course Breakfast
Cuisine Amercian
Total Cost $1.04 serving
Prep Time 5 minutes
Chill Time 8 hours
Total Time 8 hours 5 minutes
Servings 1 8 oz mason jar
Calories 302kcal
Author Jess – Budget Bytes

Equipment

Ingredients

Overnight Oats Base Recipe

  • ½ cup old fashioned oats $0.82
  • ½ cup milk $0.09
  • ½ Tbsp brown sugar* $0.04
  • ⅛ tsp cinnamon $0.01
  • ½ Tbsp chia seeds $0.07
  • pinch of salt $0.01

Peanut Butter and Jelly Variation (total: $1.93 per serving)

  • base recipe $1.04
  • 1 tsp blueberry jam $0.04
  • 1 Tbsp peanuts $0.10
  • 1 Tbsp crunchy peanut butter $0.49
  • a few blueberries, if desired $0.23

Chocolate Raspberry Variation (total: $1.56 per serving)

  • base recipe $1.04
  • 1 tsp red raspberry jam $0.04
  • 1 Tbsp dark chocolate chips $0.11
  • a few raspberries, if desired $0.34

Banana Walnut Variation (total: $1.42 per serving)

  • base recipe $1.04
  • 1 Tbsp walnuts $0.29
  • ⅓ of a banana, diced $0.09

Instructions

  • Combine old fashioned oats, brown sugar, cinnamon, chia seeds, and salt in an 8 oz. Mason Jar.
  • Pour in milk.
  • Stir or shake to combine, making sure all ingredients are mixed in evenly to avoid clumps of chia or brown sugar.
  • Put the lid onto your mason jar and place it in the fridge.
  • Refrigerate for 15 minutes or up to 12 hours before enjoying.

See how we calculate recipe costs here.

Notes

*If you don’t want added sugar, skip it! The ratios in this recipe come out great with or without the brown sugar.

Nutrition

Serving: 18 oz jar (base recipe only) | Calories: 302kcal | Carbohydrates: 48g | Protein: 10g | Fat: 8g | Sodium: 344mg | Fiber: 6g
Side view of 4 jars of overnight oats with a wooden spoon taking some from one of the jars

how to make Overnight Oats – step by step photos

Ingredients for overnight oats

Combine ½ cup old fashioned oats, 1/2 Tbsp brown sugar, ⅛ tsp cinnamon, ½ Tbsp chia seeds, and a pinch of salt in an 8 oz. Mason Jar.

Ingredients for overnight oats in a mason jar with milk being poured in

Pour in ½ cup milk.

A spoon mixing the ingredients for overnight oats in a mason jar

Stir or shake to combine, making sure all ingredients are mixed in evenly to avoid clumps of chia or brown sugar.

Overnight oats in a mason jar before being refrigerated

Put the lid onto your mason jar and place it in the fridge.

Overnight oats in a mason jar after being refrigerated

Refrigerate for 15 minutes or up to 12 hours before enjoying.

Overhead view of 4 mason jars filled with overnight oats

Never skip breakfast again with this easy and satisfying recipe for overnight oats!

More Overnight Oats Recipes

The post Overnight Oats (Base Recipe plus Variations) appeared first on Budget Bytes.