Should I Boil Vegetables Before Grilling?

Please DON’T boil any of the veggies in this recipe before grilling! You’ll have a huge mess on your hands. Trust me, the high heat of the grill will cook them quickly and evenly without any need for pre-cooking. I’d only suggest parboiling denser vegetables like potatoes or carrots because they need more time to cook through. But for the vegetables in this recipe, grilling them directly is the way to go.

Serving Suggestions for grilled vegetables

I couldn’t help but make a big bowl of our chimichurri sauce to serve with this recipe for grilled vegetables. It’s tangy and goes perfectly with the smoky flavors from the veggies. Add in some grilled chicken and stovetop baked beans, and you’ve got yourself an easy summer dinner!

Storage Instructions

This grilled vegetables recipe is great for making ahead of time. Once cooled, store them in an airtight container in the fridge for 3-4 days. I like to add them cold to salads or sandwiches, but you can also reheat them in a pan or on the grill for a few minutes until heated through.

Favorite Cost effective grill

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Grilled Vegetables

With just a few ingredients and my easy grilling method, these grilled vegetables are the perfect side dish for any summer BBQ!

Course Side Dish

Cuisine Amercian

Total Cost $7.64 recipe / $0.95 serving

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 8 servings (side dish)

Calories 67kcal

Author Jess – Budget Bytes

Equipment

• Indoor Grill

Ingredients

• 8 mini bell peppers (or 2 large bell peppers cut into ¼s) $1.44
• 1 zucchini $0.93
• 1 red onion $1.23
• 6-8 cherry tomatoes, whole on vine* $1.66
• 8 mushrooms** $1.04
• 1 yellow squash $0.89
• 1 ½ Tbsp olive oil $0.27
• 1 clove garlic, minced $0.05
• 1 tsp steak seasoning $0.12
• ½ tsp sugar $0.01

Instructions

• Slice zucchini lengthwise, about ¼ thick, using a mandoline on the thickest setting or a knife. Cut red onion into thick rings, destem mushrooms, and cut yellow squash into thick discs, about ¼ thick. Rinse bell peppers and cherry tomatoes.
• Whisk together olive oil, minced garlic, ½ tsp steak seasoning, and sugar in a bowl.
• Brush olive oil mixture over the veggies.
• Add onions to the grill while preheating to 400 degrees. Add all other veggies to the grill and grill for 4 minutes, until you get distinct grill marks.
• Flip and grill for an additional 3-4 minutes or until veggies are done to your liking. I like my grilled vegetables to still have some bite to them, so I am careful to not overcook them! Onions can cook a bit longer and become nice and sweet when they cook down a bit (and help flavor the grill for the other veggies as well!)
• Sprinkle on the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri!

See how we calculate recipe costs here.

Notes

*You can use any tomato instead of the cherry tomatoes on the vine, but I recommend leaving them whole. The outside will get some nice color, and the inside will be warm and flavorful. They may burst a little but will remain mostly intact if you are gentle with them.
**You can substitute any mushroom for the baby bella mushrooms. Mushrooms are forgiving when it comes to grilling, and they all taste amazing, pretty much no matter what!

This recipe serves 8 people as a side, about 1.5 cups of veggies per person.

Nutrition

Serving: 1serving | Calories: 67kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Sodium: 10mg | Fiber: 3g

how to make Grilled Vegetables – step by step photos

In a small bowl, whisk together 1 ½ Tbsp of olive oil, 1 minced garlic clove, ½ tsp of steak seasoning, and ½ tsp sugar.

Brush the olive oil marinade over your veggies, covering all sides.

Add the sliced onion rings to your grill as it preheats to 400°F.

Once the grill is fully heated, flip the onions and place the remaining veggies on the grill. Grill the vegetables for about 4 minutes until you get distinct grill marks.

Flip the vegetables and grill them for an additional 3-4 minutes or until they’re cooked to your liking. I like my grilled veggies to still have some bite, so I’m careful not to overcook them! I like the onions to cook for the longest as they become nice and sweet when they cook down (and they help flavor the grill for the other veggies!).

When the vegetables are cooked to your liking, sprinkle over the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri.

No summer BBQ is complete without a generous serving of these easy grilled vegetables!

More Grilled Recipes

Grilled Salmon

$9.27 recipe / $3.09 serving

Grilled Corn On The Cob

$3.15 recipe / $0.78 serving

Grilled Chicken

$9.02 recipe / $2.25 serving

Grilled Cabbage

$3.74 recipe / $0.62 serving

The post Grilled Vegetables appeared first on Budget Bytes.

Why Sheet Pan Pancakes?

I’m not sure if your family loves pancakes as much as mine, but it has now turned into our Saturday morning routine. But flipping and making several batches of regular pancakes takes quite a while. And I have to try and keep the first few batches warm in the oven, while I make the rest of the pancakes. Sheet Pan Pancakes keeps you from having to do that back and forth dance. You can make pancakes for the whole family in one big batch, all on one baking sheet, and customize it with their favorite mix-ins and toppings. It’s honestly genius!

More Toppings and Mix-in Ideas

How To Store & Freeze Sheet Pan Pancakes

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Sheet Pan Pancakes

These sheet pan pancakes make breakfast on weekends a breeze! They’re easy to whip up and they’re freezer-friendly. Perfect for breakfast meal prep!

Course Breakfast, Brunch

Cuisine American

Total Cost $2.22 recipe / $0.55 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 (2 pancakes each)

Calories 467kcal

Author Marsha – Budget Bytes

Equipment

• Baking Sheet

Ingredients

• 2 cups all-purpose flour $0.40
• 1/4 cup granulated sugar $0.10
• 1 Tbsp baking powder $0.18
• 3/4 tsp salt $0.08
• 1 1/2 cup milk $0.30
• 2 large eggs $0.33
• 4 Tbsp butter, melted $0.53
• 1 tsp vanilla extract $0.30
• cooking spray

Optional Toppings*

• fresh strawberries, sliced
• blueberries
• chocolate chips
• peanut butter and fruit jam

Instructions

• Preheat the oven to 425°F. In a large bowl whisk together the flour, sugar, baking powder, and salt.
• In the same bowl, add in the milk, eggs, melted butter, and vanilla extract. Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix.
• Generously coat a 11×17-inch rimmed baking sheet with cooking spray. Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.
• Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.
• Place the sheet pan in the oven and bake for 18-20 minutes or until golden brown.
• Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like. Enjoy!

See how we calculate recipe costs here.

Notes

*I added about 1/4 cup of chocolate chips and blueberries. For the strawberries and PB&J swirl, I simply eyeballed it until I filled up each section.

Nutrition

Serving: 2pancakes | Calories: 467kcal | Carbohydrates: 66g | Protein: 12g | Fat: 17g | Sodium: 912mg | Fiber: 2g

How to Make Sheet Pan Pancakes – Step by Step Photos

Preheat the oven to 425°F. In a large bowl whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 Tbsp baking powder, and 3/4 tsp salt.

In the same bowl, add in 1 1/2 cups milk, 2 large eggs, 4 Tbsp melted butter, and 1 tsp vanilla extract.

Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix at this point.

Generously coat an 11×17-inch rimmed baking sheet with cooking spray. Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.

Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.

Place the sheet pan in the pre-heated oven and bake for 18-20 minutes or until golden brown.

Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like!

These pancakes are super easy to freeze! Just place the cooled pancakes in a freezer safe storage bag, in single layers with parchment paper between the layers to prevent sticking. Freeze for up to 3 months.

You can easily reheat frozen pancakes in a toaster or in the microwave until hot.

More Pancake Recipes

Dutch Baby

$1.60 recipe / $0.40 serving

Fluffy Homemade Pancakes

$0.95 recipe / $0.24 serving

Ricotta Pancakes

$2.29 recipe / $0.57 serving

Cinnamon Swirl Oven Pancake

$1.72 recipe / $0.43 serving

The post Sheet Pan Pancakes appeared first on Budget Bytes.

What Is Taco Salad?

Taco salad is everything you love about crispy beef tacos but in salad form! I’ve made sure it’s jam-packed with lettuce and extra veggies to keep you full all day long.

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Taco Salad

This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It's the ultimate meal prep salad!

Course Main Course

Cuisine Mexican

Total Cost ($17.89 recipe / $2.98 serving)

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 6 salads (about 2 cups each)

Calories 804kcal

Author Jess – Budget Bytes

Ingredients

Dressing

• 4 oz. sour cream $0.49
• 2 limes, juiced and zested $1.00
• 1 clove minced garlic $0.05
• 1/4 tsp salt $0.01
• 1/4 tsp chili powder $0.03
• 1/2 tsp sugar $0.01
• 4 Tbsp olive oil $0.80

Ground Beef Mixture

• 1 lb lean ground beef $4.99
• 1 1-oz. packet taco seasoning $0.59

Additional Toppings

• 1/2 red onion, julienned $0.37
• 2 roma tomatoes $0.60
• 1 cup corn kernels $1.66
• 1 15-oz. can black beans, drained and rinsed $0.89
• 1 avocado, diced $0.99
• 1 cup tortilla chips, crushed $1.44
• 1 cup shredded cheddar (about 1/2 of an 8-oz. block) $1.25
• 1 jalapeno, sliced into thin rings $0.30
• 1 head iceberg lettuce, chopped into bite-sized pieces $1.79

Instructions

• Gather and prep all topping ingredients: julienne red onion, chop tomato, defrost frozen corn, drain and rinse black beans, dice avocado, crush tortilla chips, shred cheddar cheese, and slice jalapeno. Set aside or mix together in a large serving bowl.
• Chop iceberg lettuce into bite-sized pieces.
• Combine sour cream, juice and zest from limes, minced garlic, salt, chili powder, sugar, and oil in a small mixing bowl. Whisk to combine.
• Add lean ground beef and taco seasoning packet to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning. Cook until all of the ground beef has turned brown.*
• Top chopped lettuce with shredded cheese, prepped veggies and cooked ground beef. Toss all ingredients (except for crumbled tortilla chips) together.
• Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.**

See how we calculate recipe costs here.

Notes

*I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.

**If you are meal prepping, keep the wet ingredients (like the beef and salad dressing) separate so your veggies and lettuce do not wilt and the tortilla chips do not get soggy. Just dress and toss when you’re ready for lunch.

Nutrition

Serving: 1salad | Calories: 804kcal | Carbohydrates: 56g | Protein: 28g | Fat: 55g | Sodium: 1228mg | Fiber: 13g

how to make Taco Salad – step by step photos

Gather all topping ingredients. Julienne 1/2 red onion, chop 2 roma tomatoes, defrost 1 cup frozen corn, drain and rinse 1 can black beans, dice 1 avocado, crush 3 cups of tortilla chips, shred 1 cup cheddar cheese, slice 1 jalapeno. Set aside or mix together in a large serving bowl.

Chop 1 head of iceberg lettuce into bite-sized pieces.

Combine 4 oz sour cream, juice and zest from 2 limes, 1 clove of minced garlic, 1/4 tsp salt, 1/4 tsp chili powder, 1/2 tsp sugar, and 4 Tbsp oil in a small mixing bowl.

Whisk to combine.

Add 1 pound lean ground beef and 1 packet of taco seasoning to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning.

Cook until all of the ground beef has turned brown. I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.

Top chopped lettuce with prepped veggies and cooked ground beef.

Toss all ingredients together.

Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.

This hearty taco salad is sure to satisfy!

More Southwest-Inspired Recipes

Santa Fe Salad

$16.05 recipe / $2.67 serving

Southwest Lentils And Rice Skillet

$5.65 recipe / $1.41 serving

Chicken Enchilada Soup

$11.52 recipe / $1.92 serving

Cilantro Lime Rice

$2.50 recipe / $0.42 serving

The post Taco Salad appeared first on Budget Bytes.

Why I Love Stir Fry Recipes

I make stir fry recipes quite often because it helps take away the mental stress of worrying about what to cook for dinner. They’re quick, easy to make, and super versatile so you can always switch things up. Just pick your favorite protein, a mix of vegetables, make a yummy stir fry sauce, and dinner is ready in about 30 minutes!

What To Serve With Chicken Stir Fry

You can easily serve this chicken stir fry with a side of brown or white rice or give our Coconut Rice a try! And if you really want the full take-out experience, whip up some of our Vegetable Fried Rice to serve on the side.

Storing Leftovers

This chicken stir fry recipe stores very well in the fridge and works great for meal prep! You can make it on Sunday, divide it into equal portions, then store in meal prep containers along with your rice. This dish will stay good in the refrigerator for about four days.

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Chicken Stir Fry

This Chicken Stir Fry recipe is perfect for a quick & easy dinner meal. It has lots of chicken and veggies and a super delicious stir-fry sauce!

Course Dinner, Lunch

Cuisine American, Asian

Total Cost $10.55 recipe / $1.76 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 (about 1 cup each)

Calories 198kcal

Author Marsha – Budget Bytes

Equipment

• Chef’s Knife
• Color Cutting Boards

Ingredients

Stir Fry Sauce

• 1/3 cup soy sauce $0.44
• 3 Tbsp brown sugar $0.12
• 2 tsp toasted sesame oil $0.20
• 2 cloves garlic, minced $0.16
• 2 tsp grated fresh ginger $0.20
• 1.5 Tbsp cornstarch $0.08
• 1/3 cup water $0.00
• 1 tsp sriracha $0.05

Stir Fry

• 3/4 lb. broccoli 1.75
• 2 carrots $0.31
• 1 red bell pepper $1.33
• 1 small onion $0.32
• 2 green onions $0.22
• 2 boneless, skinless chicken breasts (about 1.5 lb. total) $5.25
• 3 Tbsp cooking oil, divided $0.12

Instructions

• Start by making the stir fry sauce. Combine the soy sauce, brown sugar, toasted sesame oil, garlic, ginger, sriracha, cornstarch and water in a small bowl. Set the sauce aside.
• Chop the broccoli into small florets. Slice the red bell pepper, onion, and carrots into similar sized pieces. Slice the green onions. Set all the vegetables aside.
• Next, cut the chicken breasts into small 1/2 inch sized pieces.
• Heat a very large skillet or wok over medium-high heat. Once hot add 2 Tbsp of cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken. Once the chicken is browned, remove it from the skillet onto a separate plate and set aside.
• In the same skillet, add the remaining 1 Tbsp of cooking oil along with the carrots and broccoli. Cook and stir for one minute, or just until the broccoli begins to turn bright green.
• Next, add the red bell pepper and onion to the skillet. Continue to cook and stir for 1-2 more minutes.
• Give the stir fry sauce another brief stir. Now add the cooked chicken back to the skillet, then pour the stir fry sauce over the chicken and vegetables. Give everything a stir and allow the sauce to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to cook for 1-2 more minutes or until it has reached your desired doneness.
• Remove the chicken stir fry from the heat, top with green onions and sesame seeds (optional) and serve!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 198kcal | Carbohydrates: 18g | Protein: 12g | Fat: 10g | Sodium: 819mg | Fiber: 3g

How to Make Chicken Stir Fry – Step by Step Photos

Start by making the stir fry sauce. Combine the 1/3 cup soy sauce, 3 Tbsp brown sugar, 2 tsp toasted sesame oil, 2 cloves minced garlic, 2 tsp grated fresh ginger, 1 tsp sriracha, 1 1/2 Tbsp cornstarch and 1/3 cup water in a small bowl. Set the sauce aside.

Chop 3/4 lb. of broccoli into small florets. Slice 1 red bell pepper, 1 small yellow onion, and 2 carrots into similar sized pieces. Slice 2 green onions. Set the vegetables aside.

Cut 2 boneless, skinless chicken breasts into small 1/2 inch sized pieces.

Heat a very large skillet or wok over medium-high heat. Once hot add 2 Tbsp of cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken. Once chicken is browned, remove it from the skillet onto a separate plate and set aside.

In the same skillet, add the remaining 1 Tbsp of cooking oil along with the carrots and broccoli. Cook and stir for one minute, or just until the broccoli begins to turn bright green.

Next, add the red bell pepper and onion to the skillet. Continue to cook and stir for 1-2 more minutes.

Give the stir fry sauce another brief stir. Now add the cooked chicken back to the skillet, then pour the stir fry sauce over the chicken and vegetables. Give everything a stir and allow the sauce to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to cook for 1-2 more minutes or until it has reached your desired doneness.

Remove the chicken stir fry from the heat, top with green onions and sesame seeds (optional) and dinner is served!

More Stir Fry Recipes

Beef and Cabbage Stir Fry

$7.14 recipe / $1.79 serving

Ground Turkey Stir Fry

$7.41 recipe / $1.48 serving

Crunchy Chicken Ramen Stir Fry

$7.10 recipe / $1.78 serving

Chicken Fried Rice

The post Chicken Stir Fry appeared first on Budget Bytes.

What Are Egg Muffins

Egg muffins, also known as egg bites, are eggs baked into a muffin tin with add-ins like vegetables, cheese, or meat. You can think of them like individual mini-sized frittatas! They’re small enough to be handheld and don’t require any utensils, so they make the perfect grab-and-go meal prep breakfast. They’re a great way to use up odds and ends in your refrigerator and since you can toss in just about any ingredient, and your taste buds will never get bored.

How to Keep Egg Muffins Soft

Eggs tend to get rubbery if overcooked, so we use some tricks to keep these egg muffins soft and smooth instead of rubbery or spongey. Blending cottage cheese into the eggs helps the eggs cook more evenly and it helps stabilize the proteins a bit so they don’t get quite as stiff. It’s also important to keep a close eye on the egg muffins while they’re in the oven. The longer they cook, the more spongey they will become. Remove the egg muffins from the oven as soon as they are puffed in the center, no longer look wet in the center, and are just barely golden on the edges. If they’ve browned a lot on top, chances are they’re overcooked inside.

How to Store and Reheat Egg Muffins

After allowing the egg muffins to cool, they can be stored in an air-tight container in the refrigerator for about four days. To reheat, simply place the egg muffins on a plate and microwave for a brief 30 seconds on high power, or until heated through. Take care not to overcook the egg muffins while reheating, or they can become rubbery.

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Egg Muffins

These super easy and delicious high protein egg muffins are the perfect meal prep breakfast to make weekday mornings a breeze.

Course Breakfast

Cuisine American

Total Cost $2.01 recipe / $0.34 serving

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 6 (2 each)

Calories 137kcal

Author Beth – Budget Bytes

Equipment

• Muffin Pan
• Large Blender

Ingredients

• 10 large eggs $1.47
• 1/2 cup cottage cheese* $0.50
• 1/2 tsp salt $0.02
• 1/4 tsp pepper $0.02
• 1.5 cups chopped or shredded add-ins** prices vary

Instructions

• Preheat the oven to 375ºF. Finely chop or shred your chosen add-in ingredients. Add 2 Tbsp of add-ins to each well of a non-stick 12 muffin tin. If your non-stick pan is older or the finish is a bit worn, you may want to grease the wells first with butter or oil.
• Add the eggs, cottage cheese, salt, and pepper to a large blender. Purée for about 30 seconds or until smooth.
• Pour the egg mixture into the wells of the muffin tin, dividing evenly between each well. It should fill them almost to the top.
• Bake the egg muffins in the preheated oven for 18 minutes, or just until the centers no longer look wet and they are barely golden around the edges. Avoid overcooking the egg muffins or they'll become spongey. The egg muffins will puff up quite a bit as they bake and deflate as they cool. This is normal.
• Allow the muffins to cool in the muffin tin just enough to handle, then loosen them gently with a knife and remove them from the tin. Allow the egg muffins to finish cooling on a wire rack. Enjoy warm or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*4% milkfat cottage cheese creates the softest egg muffins. You can use a lower fat cottage cheese, but it will affect the texture slightly.

**To make this recipe as budget-friendly as possible, check your fridge for any leftover ingredients that can be used as add-ins. You can use any meat, cheese, or vegetables. You’ll need 2 Tbsp total for each muffin. Make sure they’re finely chopped or shredded. We used spinach & feta, sausage & onion, broccoli & cheddar, and red pepper & goat cheese.

Nutrition

Serving: 2muffins | Calories: 137kcal | Carbohydrates: 1g | Protein: 12g | Fat: 9g | Sodium: 367mg | Fiber: 0.02g

How to Make Egg Muffins – Step by Step Photos

Preheat the oven to 375ºF. Next, decide what add-ins you’d like in your egg muffins. You’ll need about 2 Tbsp of finely chopped or shredded add-ins per muffin well. We did spinach & feta, breakfast sausage (leftovers) & onion, broccoli & cheddar, and red pepper & goat cheese. Make sure to use a non-stick muffin tin. If the muffin tin is older and the non-stick surface is worn, you may want to grease the tin with butter or oil. We did not use any butter or oil.

Add 10 large eggs, ½ cup of cottage cheese, ½ tsp salt, and ¼ tsp pepper to a blender. Blend for about 30 seconds, or until smooth.

Pour the blended egg mixture into the muffin tin, dividing equally between all twelve wells. It should come close to filling each well up to the top.

Bake the egg muffins in the preheated 375ºF oven for about 18 minutes, or just until they no longer look wet in the center and they are barely golden around the edges. Be careful not to overcook the egg muffins or they’ll become spongey. The egg muffins will puff up quite a bit as they cook but will deflate back down as they cool. This is normal.

Allow the egg muffins to cool just until cool enough to handle, then gently wiggle them from the muffin tin and allow them to finish cooling on a wire rack (to prevent condensation). Enjoy warm or refrigerate until ready to eat!

More Breakfast Meal Prep Recipes

Double Chocolate Overnight Oats

$1.58 recipe / $0.40 serving

Veggie Packed Freezer Breakfast Sandwiches

$7.52 recipe / $1.25 each

Freezer Friendly Breakfast Burritos

$11.29 recipe / $1.41 each

Country Breakfast Bowls

$7.76 recipe / $1.29 serving

The post Egg Muffins appeared first on Budget Bytes.

More Seasoning Ideas

If you want to switch things up, here are some other ways you can season your air fryer chicken breasts:

• Taco Seasoning
• Cajun Seasoning
• Lemon Pepper Seasoning
• Creole Seasoning like Tony Chachere’s
• Chili Seasoning
• Greek Seasoning
• Jerk Seasoning

Serving Suggestions

There are so many options to choose from when picking a side to serve with your air fryer chicken breasts. You could make a simple side salad, mashed potatoes, homemade mac and cheese, or a side of steamed green beans. And if you have a few extra minutes you can always add a side of roasted vegetables like our roasted broccoli or our oven baked steak fries!

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Air Fryer Chicken Breast

This juicy, tender, Air Fryer Chicken Breast is super flavorful and ready in less than 20 minutes. Perfect for meal prepping!

Course Dinner, Lunch

Cuisine American

Total Cost $5.74 recipe / $1.43 serving

Prep Time 5 minutes minutes

Cook Time 13 minutes minutes

Total Time 18 minutes minutes

Servings 4

Calories 204kcal

Author Marsha – Budget Bytes

Equipment

• Air Fryer
• Meat Thermometer

Ingredients

• 2 tsp steak seasoning $0.20
• 1 tsp sweet paprika $0.10
• 1/2 tsp smoked paprika $0.05
• 1/4 tsp freshly cracked black pepper $0.02
• 2 boneless, skinless chicken breasts (about 1.3 lb. total) $5.25
• 1 Tbsp olive oil $0.12

Instructions

• In a small bowl mix the steak seasoning, sweet paprika, smoked paprika, and black pepper together.
• Place both chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 to 3/4 inch thick).
• Preheat the air fryer to 400°F. Brush the olive oil over both sides of each chicken breast.
• Generously coat both sides of each chicken breast with the seasoning blend. Rub the seasoning into the breasts with your hands making sure the entire chicken breast is evenly coated with spices.
• Place both chicken breasts inside the air fryer basket and cook for 7 minutes. Then flip the chicken breasts and cook for 6 more minutes. After a total of 13 minutes, use a meat thermometer to check the chicken breasts and make sure the internal temperature has reached 165°F, and if not, cook for 1-2 minutes longer.
• Promptly remove the chicken breasts from the air fryer basket and rest on a clean cutting board for 5 minutes before slicing. Serve the chicken breasts with your favorite sides and enjoy.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 204kcal | Carbohydrates: 1g | Protein: 32g | Fat: 7g | Sodium: 172mg | Fiber: 0.4g

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

In a small bowl mix together 2 tsp steak seasoning, 1 tsp sweet paprika, 1/2 tsp smoked paprika, and 1/4 tsp freshly cracked black pepper together. Set the seasoning mix to the side.

Place 2 chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 to 3/4 inch thick).

Preheat the air fryer to 400°F. Brush 1 Tbsp of olive oil over both sides of each chicken breast. Then generously coat both sides of each chicken breast with the seasoning mix. Rub the seasoning into the breasts with your hands making sure the entire chicken breast is evenly coated with spices.

Place both chicken breasts inside the air fryer basket and cook for 7 minutes. Then flip the chicken breasts and cook for 6 more minutes. After a total of 13 minutes, use a meat thermometer to check the chicken breasts and make sure the internal temperature has reached 165°F, and if not, cook for 1-2 minutes longer.

Promptly remove the chicken breasts from the air fryer basket and rest on a clean cutting board for 5 minutes before slicing. Enjoy these juicy, flavorful air fryer chicken breasts with your favorite sides for dinner, in a salad or sandwich for lunch, or for an easy meal prep protein!

More Air Fryer Recipes

Air Fryer Chicken Thighs

$6.86 recipe / $1.72 serving

Air Fryer Sweet Potato Fries

$1.13 recipe / $0.56 serving

Air Fryer Brussels Sprouts

$3.03 recipe / $0.75 serving

Air Fryer Chicken Nuggets

$4.64 recipe / $1.16 serving

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

What’s in Southwest Lentils and Rice Skillet?

What Type of Lentils To Use?

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

Can I use Brown Rice?

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

Storing & Reheating

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

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Southwest Lentils and Rice Skillet

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

Course Dinner, Lunch

Cuisine Mexican

Total Cost $5.65 recipe / $1.41 serving

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 (1.5 cups each)

Calories 369kcal

Author Marsha – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 59g | Protein: 14g | Fat: 9g | Sodium: 872mg | Fiber: 10g

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

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

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

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

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

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

Serve with more of your favorite toppings and enjoy!

More Easy Skillet Recipes

Creamy Chicken and Gnocchi

$8.41 recipe / $2.10 serving

Chicken Sausage White Bean Skillet

$8.69 recipe / $2.17 serving

One Pot Cheeseburger Pasta

$5.03 recipe / $1.26 serving

One Pot Chicken and Rice

$5.82 recipe / $1.46 serving

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

Can I Use A Different Type Of Sausage?

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

Can I use Different Vegetables?

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

Storing & Reheating

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

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Sheet Pan Chicken Sausage Dinner

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

Course Dinner

Cuisine Amercian

Total Cost $9.93 recipe / $2.48 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 386kcal

Author Marsha – Budget Bytes

Equipment

• Enamelware Sheet Pan
• White Cutting Boards
• Chef’s Knife

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 31g | Protein: 19g | Fat: 23g | Sodium: 1536mg | Fiber: 7g

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

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

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

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

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

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

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

More Easy Sheet Pan Meals

Sheet Pan Chicken Fajitas

$13.90 recipe / $3.48 serving

Sheet Pan BBQ Meatballs

$7.84 recipe / $1.96 serving

Sheet Pan Kielbasa Potatoes and Green Beans

$9.47 recipe / $2.37 serving

Sheet Pan Greek Chicken and Vegetables

$13.30 recipe / $3.33 serving

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

What’s in Stuffed Bell Peppers?

Should I cook the bell peppers first?

I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them. Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time.

What to serve with Stuffed Bell Peppers

The filling inside each of these stuffed bell peppers are pretty hearty by themselves, but if you want to serve something with it on the side, they would also be great with a simple salad or some crusty garlic bread. If you want to double down on the veggies, you can also serve these with some roasted broccoli, roasted Brussels sprouts, or a side of simple sautéed vegetables.

Storing & Reheating

Got leftovers? No problem! These stuffed bell peppers hold up very well in the refrigerator stored in an airtight container for up to 4 days. They can be reheated in the microwave or the oven and the leftovers taste just as good the next day, making them perfect for meal prep!

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Stuffed Bell Peppers

These Stuffed Bell Peppers are a classic comfort food that’s hearty, filling, has incredible flavors, and can easily feed a large family.

Course Dinner

Cuisine American

Total Cost $12.21 recipe / $2.03 serving

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 454kcal

Author Marsha – Budget Bytes

Equipment

• Deep Stainless Steel Skillet
• Glass Casserole Dish

Ingredients

• 3 bell peppers $3.97
• 2 Tbsp cooking oil, divided $0.08
• 1 lb Italian sausage $4.99
• 1 yellow onion, diced $0.38
• 3 garlic cloves, minced $0.24
• 1 tsp Italian seasoning $0.10
• 1/2 tsp garlic powder $0.05
• 1 1/4 tsp salt, divided $0.06
• 1/4 tsp freshly cracked black pepper $0.02
• 1 cup marinara sauce $0.71
• 1/2 cup uncooked long grain white rice $0.21
• 3/4 cup chicken broth $0.15
• 1 cup shredded mozzarella $1.25

Instructions

• Preheat the oven to 350°F. Wash and dry each bell pepper, then cut the bell peppers in half horizontally. Make sure to cut them as evenly as possible. Using a sharp paring knife carefully cut and remove the stem from the top half of each bell pepper (see picture below). It's okay if there is a small hole left where the stem was removed.
• Place each bell pepper half in a 9×13-inch casserole dish. Brush the bell peppers with 1 Tbsp oil and season with ¼ tsp of salt and ¼ tsp cracked black pepper. Bake the bell peppers in a preheated oven for 20 minutes to soften. After 20 minutes remove the bell peppers from the oven and set aside.
• While the bell peppers are baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Brown the Italian sausage.
• Once the sausage has browned, add the diced onion and minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
• Next add the uncooked rice, marinara sauce, Italian seasoning, garlic powder, 1 tsp of salt, and chicken broth to the skillet. Stir to combine.
• Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and allow the mixture to simmer, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn the heat off and let it rest, without lifting the lid, for an additional 5 minutes.
• Next remove the lid, fluff the rice, and stir the mixture again to redistribute the ingredients. Begin to fill each bell pepper with the meat filling. Stuff as much filling as you can into each, filling them all the way to the top.
• Top each bell pepper evenly with shredded mozzarella cheese. Loosely place some tented aluminum foil over the top of the casserole dish and bake for 15 minutes. After 15 minutes the bell peppers should be tender but not mushy.
• Now remove the foil and turn the heat on to broil. Broil the stuffed bell peppers for 2-3 minutes or just until the cheese gets a little brown on top. Be sure to watch the bell peppers closely at this step to prevent the cheese from over browning. Garnish with parsley, if desired, and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 6servings | Calories: 454kcal | Carbohydrates: 22g | Protein: 18g | Fat: 33g | Sodium: 1461mg | Fiber: 3g

Also try our Chorizo Stuffed Bell Peppers!

How to Make STUFFED BELL PEPPERS – Step by Step Photos

Preheat the oven to 350°F then wash and dry 3 bell peppers. Cut the bell peppers in half horizontally, yes horizontally. Most stuffed bell pepper recipes either keep the bell peppers whole or cut them vertically, but by cutting them horizontally you end up with a flatter bottom service and it’s easier to stuff. Trust me! Make sure to cut them as evenly as possible. Using a sharp pairing knife carefully cut and remove the stem from the top half of each bell pepper. It’s okay if there is a small hole left where the stem was removed.

Place each bell pepper half in a 9×13-inch casserole dish. Brush the bell peppers with 1 Tbsp cooking oil, divided between all 6 halves, and season with ¼ tsp of salt and ¼ tsp cracked black pepper, also divided between all 6 halves. Bake the bell peppers in a preheated oven for 20 minutes to soften. After 20 minutes remove them from the oven and set aside.

While the bell peppers are baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Add 1 lb Italian sausage and cook until brown.

Once the sausage has browned, add the 1 diced yellow onion and 3 minced garlic cloves to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Next add ½ cup uncooked white rice, 1 cup of marinara sauce, 1 tsp Italian seasoning, ½ tsp garlic powder, 1 tsp of salt, and ¾ cups chicken broth to the skillet. Stir to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and allow the mixture to simmer, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn the heat off and let it rest, without lifting the lid, for an additional 5 minutes.

Next remove the lid, fluff the rice, and stir the mixture again to redistribute the ingredients. Begin to fill each bell pepper with the sausage and rice mixture. Stuff as much filling as you can into each, filling them all the way to the top.

Divide 1 cup of shredded mozzarella cheese on top of each bell pepper evenly. Loosely place some tented aluminum foil over the top of the casserole dish and bake in the oven for 15 minutes.

After 15 minutes, remove the foil and turn the heat to broil. Broil the stuffed bell peppers for 2-3 minutes or just until the cheese gets a little brown on top. Be sure to watch the bell peppers closely at this step to prevent the cheese from getting too brown. Garnish with parsley, if desired, and enjoy!

More Comfort Food Recipes

Easy Homemade Lasagna

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Classic Homemade Meatloaf

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Easy Baked Ziti

$12.16 recipe / $1.52 serving

One Pot Chicken and Rice

$5.82 recipe / $1.46 serving

The post Stuffed Bell Peppers appeared first on Budget Bytes.

Can I Use Different Meat?

These bowls are endlessly customizable, and that includes the meat or protein. I used some ground turkey that I seasoned with garlic and oregano, but you could easily swap that out for ground beef, or make some Yogurt Marinated Chicken and chop it into pieces before adding it to your bowl.

Want to make it vegetarian? Toss some chickpeas or cannellini beans with the same seasonings that I used for the ground turkey, and maybe a small squeeze of lemon, then add them to your bowl.

What Else Can You Add?

How Long Do They Last?

I prepared these bowls for my meal prep and, in general, I only like to prep for four days at a time because I find that the freshness of my prepared meals degrade too much after that amount of time. So I suggest keeping these bowls for up to four days in the fridge for the best flavor and texture. These Mediterranean Turkey Bowls are not a good candidate for freezing due to the fresh vegetables and yogurt sauce.

Are They Served Hot or COld?

I love these bowls both warm and cold. When eating them just after preparation, the rice and turkey will be warm, which contrasts nicely with the fresh cold vegetables. When eating the leftovers as meal prep, I eat them cold like a salad. I think they’re delicious both ways! If you prefer to reheat the rice and turkey for meal preps, just package the rice and turkey in one container and the fresh vegetables in a separate container so you can reheat one and then top with the cold vegetables just before eating.

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Mediterranean Turkey Bowls

These Mediterranean Turkey Bowls are the perfect filling and fresh meal prep lunch for Spring and Summer. Plus, they're super versatile!

Course Dinner, Lunch, Main Course

Cuisine American, Mediterranean

Total Cost $10.11 recipe / $2.53 recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 403kcal

Author Beth – Budget Bytes

Equipment

• Glass Meal Prep Containers

Ingredients

Garlic Dill Yogurt Sauce

• 1 cup full-fat plain yogurt $1.12
• 1 Tbsp lemon juice $0.06
• 1/4 tsp garlic powder $0.02
• 1/4 tsp dried dill $0.03
• 1/4 tsp salt $0.02

Ground Turkey

• 1 Tbsp olive oil $0.12
• 1 lb. ground turkey $4.99
• 2 cloves garlic, minced $0.16
• 1/2 tsp dried oregano $0.05
• 1/2 tsp salt $0.02
• 1/4 tsp freshly cracked pepper $0.02

Bowls

• 1 cup uncooked rice* $0.43
• 1 pint grape tomatoes $1.89
• 1 cucumber $0.79
• 1/4 red onion $0.19
• 1/4 cup chopped parsley $0.20

Instructions

• Make the garlic dill yogurt sauce first, so the flavors have time to blend. Stir together the yogurt, lemon juice, garlic powder, dill, salt, and pepper in a bowl. Refrigerate until ready to serve.
• Next, begin cooking the rice using your preferred method (rice cooker or stove top). You can use any type of rice, just make sure to follow cooking instructions for the type of rice you're using.
• While the rice is cooking, cook the ground turkey. Add the olive oil to a large skillet and heat over medium. Once hot, add the ground turkey and continue to cook over medium heat.
• When the turkey is almost cooked through, add the minced garlic, dried oregano, salt, and pepper to the skillet. Stir to combine with the turkey and continue cooking for 2-3 minutes more or until the turkey is cooked through. Remove the turkey from the heat.
• Slice the grape tomatoes in half, chop the cucumber into quarter-rounds, thinly slice the red onion, and finely chop the parsley.
• When all of the ingredients are prepped, it's time to build your bowls. Divide the rice, ground turkey, tomatoes, cucumber, red onion, and parsley between four bowls or meal prep containers. Drizzle with the yogurt sauce just before serving and enjoy!

See how we calculate recipe costs here.

Notes

*You can use any type of rice (white, brown, jasmine, basmati, etc). Just make sure to follow the cooking instructions for the particular type of rice chosen. For more help with cooking rice, check out our How to Cook Rice tutorial. 

Nutrition

Serving: 1bowl | Calories: 403kcal | Carbohydrates: 48g | Protein: 34g | Fat: 8g | Sodium: 535mg | Fiber: 3g

How to Make Mediterranean Turkey Bowls – Step by Step Photos

Prepare the garlic dill yogurt sauce first so the flavors have some time to blend. Combine 1 cup full-fat plain yogurt with 1 Tbsp lemon juice, ¼ tsp garlic powder, ¼ tsp dried dill, and ¼ tsp salt. Refrigerate the sauce until ready to serve.

Next, cook one cup rice (one cup uncooked yields about 3 cups once cooked). I used a rice cooker for convenience, but if you’d like to do it on the stove top, check out our How to Cook Rice tutorial.

While the rice is cooking, prepare the ground turkey. Add 1 Tbsp olive oil to a large skillet and heat over medium. Once hot, add 1 lb. ground turkey. Cook the turkey over medium heat until it’s almost cooked through. At that point, add 2 minced cloves of garlic, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked pepper. Continue to cook for 2-3 minutes more, or until the turkey is cooked through. Remove the turkey from the heat.

Slice one pint of grape tomatoes in half, chop one cucumber into quarter-rounds, thinly slice ¼ of a red onion, and finely chop about ¼ cup of fresh parsley. If you want the red onions to be a little more mild, you can soak them in ice water for about five minutes.

Once all of the ingredients are prepped, begin to build the bowls. Add about ¾ cup cooked rice to each bowl, then top with ¼ of the ground turkey. Divide the tomatoes, cucumber, onion, and parsley between the four bowls.

Just before you’re ready to eat, drizzle the yogurt sauce (about ¼ cup per bowl) over top.

Dig in and enjoy all the fresh flavors!

More Meal Prep Bowl Meals

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Roasted Cauliflower Taco Bowls

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The post Mediterranean Turkey Bowls appeared first on Budget Bytes.