Budget Friendly Meat Recipes - Budget Bytes

Muffaletta Roll Ups

Jess - Budget Bytes — Wed, 04 Sep 2024 13:30:00 +0000

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.

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!

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

Use thin-cut meats and cheeses as they roll up better and won’t make your roll ups too bulky.
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.
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.
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.

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!)

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

Cook Time 25

Total Time 35

Servings 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

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

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

Pulse until chunky and small.

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.

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.

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

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.

Add 8 slices of mozzarella cheese on top.

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 1 beaten egg 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 1 tsp 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 Muffaletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days.

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.

Shrimp Po’ Boys

Jess - Budget Bytes — Wed, 28 Aug 2024 13:30:00 +0000

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… this recipe takes 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 any time.

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.

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!

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

Cook Time 4

Total Time 34

Servings 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

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

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.

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.

Whisk to combine and set aside.

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.)

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.

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 ¼ head shaved iceberg lettuce, extra hot sauce, and 2-3 chopped roma tomatoes in a sliced baguette.

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

Creamy Dijon Chicken

Marsha - Budget Bytes — Mon, 26 Aug 2024 13:30:00 +0000

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!

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.

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

Cook Time 20

Total Time 30

Servings

Calories 271kcal

Author Marsha – Budget Bytes

Equipment

Color Cutting Boards
Large 12" skillet

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

How to Make Creamy Dijon Chicken – Step by Step Photos

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.

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 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.

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.

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.

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.

Add in 2 cups of 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.

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! ;)

Easy Lemon Pepper Chicken

$7.58 recipe / $1.90 serving

Chicken Parmesan

$10.61 recipe / $2.65 serving

Chicken Stir Fry

$10.55 recipe / $1.76 serving

Creamy Garlic Chicken

$9.21 recipe / $2.30 serving

The post Creamy Dijon Chicken appeared first on Budget Bytes.

Air Fryer Salmon

Jess - Budget Bytes — Sat, 24 Aug 2024 13:30:00 +0000

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!

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.

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!”

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 ($8.79 recipe / $2.19 serving)

Prep Time 10

Cook Time 10

Total Time 20

Servings (3.5 ounces each)

Calories 199kcal

Author Jess – Budget Bytes

Equipment

Air Fryer

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

how to make Air Fryer Salmon – step by step photos

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.

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.*

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

The post Air Fryer Salmon appeared first on Budget Bytes.

Chicken Sausage White Bean Skillet

Marsha - Budget Bytes — Wed, 21 Aug 2024 14:00:00 +0000

I think it’s time I told you about my love for chicken sausage. I don’t know when it started, but it definitely runs deep. This Chicken Sausage White Bean Skillet is made with pre-cooked smoky chicken sausage to save you time and creamy white canned beans to save you money!! And I’m always excited to share a one-pan dinner meal with you, so this is one you’ll want to keep in your back pocket!

Ingredients for Chicken Sausage White Bean Skillet

My goal was to create a quick skillet meal that reminded me of slow-cooked beans and ham. You know the beans that cook for hours in a big pot and soaks up all that delicious flavor from a smoky ham hock bone? Yes, that was the goal. And I think I got pretty close! ;) Here’s what you’ll need:

Chicken Sausage: You’ll need 4-5 fully cooked chicken sausage links. Currently my favorite brand is Aidells smoked chicken sausage, but you can use whichever brand you like. I’ve heard great things about Trader Joe’s chicken sausage too!
Onion and Garlic: Diced onion and garlic cooks in the residual fat from the chicken sausage and adds lots of aromatics and flavor to the dish.
White Beans: I love creamy cannellini beans which is what I used, but you can certainly use a different canned white bean like great northern beans or navy beans.
Chicken Broth: A little chicken broth helps warm the beans through and creates a light sauce.
Spinach: I had a half bag of baby spinach leftover from my cheese tortellini and sausage skillet so I decided to add it here to reduce food waste and it gives the dish more color.
Seasoning: Smoked paprika to help achieve that smoky bean flavor, a little bit of salt, black pepper, and dried oregano. That’s all you’ll need!

Keep an eye on the chicken sausage as it browns in the skillet. It only takes 1-2 minutes on each side. So make sure to remove it promptly after it browns to keep it from burning.
I like to use a very large 12-inch skillet when making this recipe so I can quickly brown all of the chicken sausage at one time in an even layer.
Drain the canned beans but DON’T rinse them. The extra starchy liquid that’s stuck to the beans will help create a light sauce.
You can replace the spinach with chopped kale if that’s what you have on hand.
Top this easy one-skillet meal with some freshly grated parmesan cheese or a pinch of red pepper flakes for extra flavor!

CAN I USE A DIFFERENT TYPE OF SAUSAGE?

Yes! 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.

Storing Leftovers

Although the beans will thicken quite a bit after storing in the refrigerator, it will still taste great the next day. So feel free to store any leftovers in an airtight container in the fridge for 3 to 4 days. Reheat easily in the microwave until warmed through.

Chicken Sausage White Bean Skillet

This Chicken Sausage White Bean Skillet is a quick & easy one-skillet meal that’s filling, budget-friendly and delicious!

Course Dinner, Lunch

Cuisine American

Total Cost $8.69 recipe / $2.17 serving

Prep Time 10

Cook Time 15

Total Time 25

Servings (about 1.25 cups each)

Calories 254kcal

Author Marsha – Budget Bytes

Ingredients

4 fully-cooked chicken sausage links (about 12 oz.) $4.99
2 Tbsp cooking oil, divided $0.08
1 small yellow onion, diced $0.42
2 cloves of garlic, minced $0.16
2 15oz. cans cannellini beans, drained $2.00
1/2 tsp salt $0.02
1/2 tsp dried oregano $0.05
1/4 tsp smoked paprika $0.02
1/4 tsp freshly cracked black pepper $0.02
1 cup chicken broth $0.17
2 cups spinach, roughly chopped $0.76

Instructions

Slice the chicken sausage into round medallions about ¼ – ½ inch thick.
Heat a large skillet over medium heat and add 1 Tbsp of oil. Add the sliced chicken sausage to the skillet and brown on both sides. It will only take about 1-2 minutes on each side. So be careful not to burn the sausage. Once the chicken sausage is browned, remove it from the skillet onto a separate plate and set aside.
In the same skillet, add the remaining 1 Tbsp of oil along with the diced onion and minced garlic. Sauté for about 3 minutes or until the onion is translucent and the garlic is fragrant.
Add the drained canned beans to the skillet (do not rinse the beans, the residual starchy liquid helps create the sauce), along with the salt, dried oregano, smoked paprika, and cracked black pepper. Then pour in the chicken broth.
Gently stir everything together and bring the skillet up to a simmer. Simmer for 4-5 minutes.
Add the chopped spinach to the skillet, allowing the heat to wilt the spinach, then add the browned chicken sausage. Gently stir with the beans to combine.
Serve hot with crusty bread and some freshly cracked black pepper or red pepper flakes on top. Enjoy!

See how we calculate recipe costs here.

Notes

If your bean mixture gets a little too thick, feel free to stir in 2 Tbsp of water at the same time when you add the spinach.

Nutrition

How to Make Chicken Sausage White Bean Skillet – Step by Step Photos

Currently this is my favorite brand of smoked chicken sausage, but you can use whichever brand you like.

Slice 4 fully-cooked chicken sausage links into round medallions about ¼ – ½ inch thick.

Heat a large skillet over medium heat and add 1 Tbsp of oil. Add the sliced chicken sausage to the skillet and brown on both sides. It will only take about 1-2 minutes on each side. So be careful not to burn the sausage. Once the chicken sausage is browned, remove it from the skillet onto a separate plate and set aside.

In the same skillet, add the remaining 1 Tbsp of oil along with 1 small diced yellow onion and 2 minced garlic cloves. Sauté for about 3 minutes or until the onion is translucent and the garlic is fragrant.

Add 2 15oz. cans of drained cannellini beans to the skillet (do not rinse the beans, the residual starchy liquid helps create the sauce), along with 1/2 tsp salt, 1/2 tsp dried oregano, 1/4 tsp smoked paprika, and 1/4 tsp freshly cracked black pepper. Then pour in 1 cup chicken broth. Gently stir everything together and bring the skillet up to a simmer. Simmer for 4-5 minutes.

Add 2 cups chopped spinach to the skillet, allowing the heat to wilt the spinach. If your bean mixture has gotten a little too thick feel free to add 2 Tbsp of water at this point.

Now add the browned chicken sausage to the skillet. Gently stir with the beans to combine.

Now all that’s left to do is enjoy with some crusty bread and maybe a quick side salad. A simple one-skillet meal for the win!!🙌

Sheet Pan Chicken Sausage Dinner

$9.93 recipe / $2.48 serving

Creamy Chicken and Gnocchi

$8.41 recipe / $2.10 serving

Buffalo Beans and Greens

$6.61 recipe / $1.65 serving

Chicken Cacciatore

$15.17 recipe / $2.53 serving

The post Chicken Sausage White Bean Skillet appeared first on Budget Bytes.

Cheese Tortellini And Sausage Skillet

Marsha - Budget Bytes — Wed, 14 Aug 2024 13:30:00 +0000

Well school is back in session for my kiddos and I’m back on the quick & easy weeknight meals train. This one pot cheese tortellini and sausage skillet was a huge hit with my family and now they have requested it two weeks in a row! It’s full of cheese tortellini pasta, Italian sausage, lots of herbs and spices, and a super flavorful sauce. A full meal all in one pan. Dinner doesn’t get any better than this!

What You’ll Need

Here are the ingredients that you’ll need to make this hearty tortellini and sausage recipe:

Italian Sausage: I chose mild Italian sausage for this recipe as it’s already pre-seasoned with lots of herbs and spices. You can also use ground beef or ground turkey, however you may need to add a little more seasoning if you do choose ground beef or turkey.
Onion and Garlic: Diced onion and garlic adds lots of aromatics and flavor to this dish.
Cheese Tortellini: I like using refrigerated tortellini because you can quickly cook it in the sauce, but you can also use frozen tortellini if you prefer. You may need to boil the frozen tortellini first according to the package instructions.
Marinara Sauce: Marinara helps create the sauce for this recipe. It includes crushed tomatoes and lots of extra herbs and spices.
Chicken Broth: The cheese tortellini cooks in the chicken broth and marinara sauce, making this a one pot meal!
Spinach: A couple handfuls of spinach adds color and extra vegetables to the dish.
Seasoning: A simple mix of salt, pepper, garlic powder, and dried oregano add a little more flavor to the jarred marinara sauce and the rest of the dish.
Mozzarella Cheese: And I topped everything off with some gooey mozzarella cheese because…why not?!

You can often find refrigerated cheese tortellini in two sizes, a small 9-10oz. bag and a larger 20oz. family size bag. Most of the time the family size is the better deal and will save you some money. So grab the bigger bag! You’ll only need 10oz. of tortellini for this recipe and you can freeze the rest and save for later.🙌
If you happen to have a can of tomatoes in your pantry, you can switch out the marinara sauce for one 14oz. can of diced tomatoes.
And if you really want to save even more money, use just ½ lb. of Italian sausage for this recipe and freeze the rest for later. This dish will still be very filling and you can cook the rest of the sausage with the rest of the cheese tortellini that you saved. You may also still have half a jar of marinara, some spinach, and more mozzarella cheese leftover. Now look at what we just did. We’ve easily just created another meal! #winning

Serving Suggestions & Variations

This dish is perfect to serve with a side of crusty garlic bread and a simple side salad or Caesar salad.
Wanna make it creamy? Add about ½ cup of heavy cream at the same time as the chicken broth for a creamy tortellini skillet meal.
And if you want to add some spice, add a pinch or two of red pepper flakes at the end for a little kick!

Storing Leftovers

Got leftovers? You can store them in an airtight container in the refrigerator for 3-4 days. The sauce mixture will thicken a little bit with time, but you can easily reheat it in the microwave until warmed through for a delicious lunch or dinner.

Cheese Tortellini And Sausage Skillet

This one-pot Cheese Tortellini and Sausage Skillet is hearty and packed with flavor. A quick & easy one skillet meal? Count me in!

Course Dinner

Cuisine American

Total Cost $12.56 recipe / $3.14 serving

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 730kcal

Author Marsha – Budget Bytes

Ingredients

1 Tbsp cooking oil $0.05
1 lb. Italian sausage $4.99
1 small yellow onion, diced $0.42
2 cloves of garlic, minced $0.16
1/2 tsp salt $0.02
1/2 tsp garlic powder $0.05
1/2 tsp dried oregano $0.05
1/4 tsp freshly cracked black pepper $0.02
1 1/2 cups marinara sauce $1.50
1 cup chicken broth $0.17
10 oz. refrigerated cheese tortellini $3.75
2 cups spinach $0.76
1/2 cup mozzarella cheese $0.62

Instructions

Heat a large skillet over medium heat and add the 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 salt, garlic powder, oregano, black pepper, marinara sauce, and chicken broth to the skillet. Stir to combine.
Bring the skillet up to a simmer and add the cheese tortellini. Stir the tortellini into the sauce and cook for 5-6 minutes until the tortellini is tender.
Add the spinach to the skillet and stir to combine, allowing the heat to wilt the spinach.
Now top the skillet with the shredded mozzarella cheese and allow the heat to melt the cheese.
Serve hot with fresh garlic bread and some freshly cracked black pepper or red pepper flakes on top. Enjoy!

See how we calculate recipe costs here.

Nutrition

How to Make Cheese Tortellini And Sausage Skillet – Step by Step Photos

Heat a large deep skillet over medium heat and add 1 Tbsp oil. Brown 1 lb. Italian sausage.

Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Next add 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp freshly cracked black pepper, 1 1/2 cups marinara sauce, and 1 cup chicken broth to the skillet. Stir to combine.

Bring the skillet up to a simmer and add 10 oz. refrigerated cheese tortellini. Stir the tortellini into the sauce and cook for 5-6 minutes until the tortellini is tender.

Add 2 cups spinach to the skillet and stir to combine, allowing the heat to wilt the spinach.

Now top the skillet with 1/2 cup shredded mozzarella cheese.

Allow the heat from the skillet to melt the cheese.

Serve hot with fresh garlic bread and some freshly cracked black pepper on top. Now get ready to enjoy a super hearty and delicious dinner meal!

Chicken and Dumplings

$7.26 recipe / $1.21 serving

Chicken Sausage White Bean Skillet

$8.69 recipe / $2.17 serving

Southwest Lentils And Rice Skillet

$5.65 recipe / $1.41 serving

Tuscan Orzo

($7.54 recipe / $1.88 serving)

The post Cheese Tortellini And Sausage Skillet appeared first on Budget Bytes.

Zucchini Lasagna

Jess - Budget Bytes — Mon, 12 Aug 2024 15:01:10 +0000

It’s no secret that I love any recipe where I can make vegetables the star of the show. This healthy Zucchini Lasagna is a masterclass when it comes to working with zucchini! Even those overgrown giant zucchinis you forgot about in your garden are perfect for this recipe. I layer fresh zucchini slices (instead of noodles!) between tangy meat sauce and creamy cheese sauce for a lower-carb, gluten-free, and utterly delicious lasagna. This recipe involves a bit of technique, but it’s worth the time you’ll spend slicing the zucchini just right.

What is Zucchini Lasagna?

When prepared correctly, zucchini is one of the best pasta substitutes out there. It’s also really good for you! Did you know zucchini is rich in potassium? It’s also loaded with fiber, which can help you feel fuller longer. This recipe for zucchini lasagna lets this versatile veggie take center stage, replacing traditional lasagna sheets with zucchini slices. When layered with herby ricotta and mozzarella sauce, Italian sausage (or your favorite vegetarian alternative), and a tomato sauce, this veggie-packed dish is JUST as satisfying as traditional lasagna.

If you’re worried the zucchini will make this dish watery, fear not! I’ve shared my favorite tips for preventing soggy zucchini below.

Here’s what you’ll need to make this easy zucchini lasagna recipe:

Zucchini: Choose zucchini that are straighter and have nice, firm skin. The skin is edible, so there’s no need to peel it. The zucchini you often find in the grocery store are typically smaller, so make sure you have enough to slice and layer. I usually pick up 5-6 and will happily grill any leftover.
Tomato Sauce: Use your favorite store-bought sauce, or try our easy marinara if you prefer homemade.
Tomato Paste: Helps to thicken the sauce, resulting in a less watery lasagna, and adds a concentrated tomato flavor.
Ground Italian Sausage: Any ground meat will work, but Italian sausage is a classic choice. Vegetarian? No problem! Skip the Italian sausage or swap it with whatever meat substitute you like best.
Seasonings: Sea salt, black pepper, garlic powder, and an Italian herb seasoning add all the flavors you need to make this recipe taste amazing. You’ll also use the salt to draw out moisture from the zucchini slices.
Ricotta Cheese & Mozzarella: These cheeses make up the cheesy layers in your zucchini lasagna. I recommend using whole milk ricotta cheese for the creamiest consistency.
Garlic: Freshly minced garlic adds a ton of flavor to cheese sauce.
Eggs: This helps to bind the cheese sauce and give it structure when you slice into it.
Cooking Oil Spray: Helps to dehydrate the zucchini slices in the oven and prevents sticking. You can also use a little cooking oil and brush it on instead.

What Else Can I Add?

Thinly sliced mushrooms, bell peppers, and onions are all great additions to this zucchini lasagna. You can also use eggplant slices instead of zucchini if that’s what you have on hand! Follow the recipe as written, and treat the eggplant slices as you would the zucchini.

Use a mandoline slicer or a sharp knife to get thin, even slices. This will help the zucchini to cook evenly and reduce the amount of moisture in each slice. Any thicker slices can be layered on the bottom for added stability.
Sprinkle salt on each slice and let it sit for about 10 minutes to draw out excess moisture.
Pat each zucchini slice dry after salting with paper towels or a clean cloth.
I dehydrate the zucchini slices in the oven to avoid a watery, diluted lasagna. However, that step isn’t necessary if you don’t mind your zucchini lasagna a bit more juicy.
Drain the liquid off the top of the ricotta cheese before using it to reduce the added moisture.
I save some tomato sauce to serve on the side so the lasagna isn’t swimming in sauce as it cooks! Please refer to the note section in the recipe card to see how I layered the sauce in this recipe.

Storage Instructions

Let the zucchini lasagna cool completely before storing it in an airtight container in the refrigerator for 3-4 days. Reheat any leftovers in the oven at 350°F until heated through. If you have extra cheese or sauce left over, you could use it for another meal, stuffed inside cooked shell pasta, etc. Both elements of this recipe freeze well for up to 3 months. You could also freeze the assembled lasagna, but the zucchini may become watery when thawed overnight in the fridge and reheated.

Got Some Leftover Zucchini?

Aside from grilling or adding it to a stir-fry, I’d make zucchini fritters or baked zucchini fries! Zucchini boats are also perfect for leftover whole zucchini, whereas zucchini muffins and zucchini bread are great for any scraps, as they just need to be grated.

Zucchini Lasagna

This zucchini lasagna recipe uses zucchini slices instead of traditional noodles to create a low-carb, gluten-free, and delicious lasagna!

Course Main Course

Cuisine Amercian, Italian

Total Cost ($15.47 recipe / $1.54 serving)

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 357kcal

Author Jess – Budget Bytes

Equipment

Ingredients

Sauce Ingredients

1 24 oz. jar tomato sauce $1.67
2 Tbsp tomato paste $0.49
½ lb ground Italian sausage $1.78

Zucchini Prep

4-5 large zucchini* $3.72
1 tsp sea salt $0.01
½ tsp garlic powder $0.02
cooking oil spray** $0.05

Cheese Layer

32 oz whole milk ricotta cheese, liquid drained off top $4.48
2 cups shredded mozzarella $2.24
3 cloves garlic, minced $0.03
2 Tbsp Italian herb seasoning $0.56
2 large eggs $0.32
½ tsp freshly cracked black pepper $0.01
1 tsp sea salt $0.09

Instructions

Preheat oven to 350 degrees. Cut zucchini into long 1/8 inch thick planks using a mandolin slicer or a sharp knife, reserving any slightly thicker slices for the bottom layer of your lasagna.
Sprinkle each zucchini plank with salt and let them sit for 10 minutes to release water while you prepare the cheese layer.
To prepare cheese layer, combine ricotta, shredded mozzarella, minced garlic, Italian herb seasoning, eggs, black pepper, and 1 tsp sea salt in a food processor and pulse until combined. ***
Dab zucchini slices dry with a clean cloth or paper towels. Transfer to parchment-lined baking sheets (I used 2) and lightly mist zucchini with oil and sprinkle with garlic powder. Bake in the oven for 5 minutes to help dehydrate them slightly. (This is an important step if you don’t want extra juicy lasagna!)
Remove zucchini from oven and set aside.
In a large skillet, break apart ground Italian sausage with a spatula and cook until browned. (I did not have any extra oil in my pan, but if you do, you’ll want to strain it off.)
Add jarred sauce and tomato paste to the browned Italian sausage and stir together to combine. The tomato paste helps thicken the sauce, which is very important for this recipe if you want to avoid a watery lasagna.
Spoon a few spoonfuls of the finished sauce into the 9×13” baking dish and spread around to cover the bottom. On top of the sauce, begin adding layers of zucchini, overlapping strips halfway to form a barrier to keep layers separate (just as you would with noodles!)
Then, add a layer of cheese mixture, another layer of zucchini, another layer of cheese, and a layer of sauce— repeating this order until your lasagna pan is full. Sprinkle more cheese on top, if desired. ****
Bake for 35-40 minutes, broiling for 3 min at the very end to lightly brown the cheese on top. Let your lasagna cool for at least 10 minutes before serving. Top with fresh parsley or basil if you have some on hand. Enjoy!

See how we calculate recipe costs here.

Notes

* Layer thicker slices of zucchini on bottom. This will give the lasagna a sturdy base that help everything stay together when it comes time to slice and serve.

** If you don’t have cooking oil spray, you can lightly brush each plank with about 1 tsp oil. They don’t need to be drenched since we are just baking them for the purpose of dehydration.

*** If you have a small food processor, you can do this step in batches and mix everything together well by hand before spreading.

**** I saved most of the sauce for the final layer on top instead of adding layers of sauce throughout. Instead of drenching the lasagna as it cooks, I saved some sauce on the side for serving. I find this helps ensure that the zucchini lasagna is not watery or falling apart when it comes time to serve. I didn’t want to waste the extra cheese I had, so I added dollops on the top layer with dollops of sauce. It came out perfect and nothing went to waste!

Nutrition

how to make Zucchini Lasagna – step by step photos

Preheat oven to 350 degrees. Cut 4-5 large zucchini into long 1/8 inch thick planks using a mandolin slicer or a sharp knife, reserving any slightly thicker slices for the bottom layer of your lasagna.

Sprinkle each zucchini plank with ½ tsp sea salt and let them sit for 10 minutes to release water while you prepare the cheese layer.

To prepare cheese layer, combine 32 oz. of whole milk ricotta cheese, 2 cups shredded mozzarella, 3 cloves minced garlic, 2 Tbsp Italian herb seasoning, 2 large eggs, ½ tsp black pepper, and 1 tsp sea salt in a food processor and pulse until combined.

Dab zucchini slices dry with a clean cloth or paper towels.

Transfer to parchment-lined baking sheets (I used 2) and lightly mist zucchini with cooking oil spray and sprinkle with garlic powder. Bake in the oven for 5 minutes to help dehydrate them slightly. (This is an important step if you don’t want extra juicy lasagna!). Remove zucchini from oven and set aside.

In a large skillet, break apart ½ lb ground Italian sausage with a spatula and cook until browned. (I did not have any extra oil in my pan, but if you do, you’ll want to strain it off.)

Add 24 oz. jarred tomato sauce and 2 Tbsp tomato paste to the browned Italian sausage and stir together to combine. The tomato paste helps thicken the sauce, which is very important for this recipe if you want to avoid a watery lasagna.

Spoon a few spoonfuls of the finished sauce into the 9×13” baking dish and spread around to cover the bottom. On top of the sauce, begin adding layers of zucchini, overlapping strips halfway to form a barrier to keep layers separate (just as you would with noodles!)

Then, add a layer of cheese mixture.

Add another layer of zucchini, and another layer of cheese.

And a layer of sauce— repeating this order until your lasagna pan is full.

Sprinkle more cheese on top, if desired.

Bake for 35-40 minutes, broiling for 3 min at the very end to lightly brown the cheese on top. Let your lasagna cool for at least 10 minutes before serving. Top with fresh parsley or basil if you have some on hand. Enjoy!

This zucchini lasagna recipe is so hearty and satisfying—you won’t even miss the noodles!

The post Zucchini Lasagna appeared first on Budget Bytes.

Honey Garlic Chicken

Marsha - Budget Bytes — Sat, 10 Aug 2024 14:00:00 +0000

After a busy day I love being able to whip up a quick dinner meal like this Honey Garlic Chicken recipe. I almost always have all of the ingredients at home and saucy chicken recipes happen to be my family’s favorite! This dish includes lots of tender chicken that gets covered in a super delicious sweet & tangy honey garlic sauce. It’s simple enough to make for lunch or dinner, and is so good you might get a special request to make it every week!

Ingredients For Honey Garlic Chicken

It doesn’t take much to make this easy honey garlic chicken recipe. Here’s what you’ll need:

Chicken Breast: I used boneless, skinless chicken breasts for this recipe, but if your budget is tight, you can also use boneless, skinless chicken thighs instead.
All-Purpose Flour: A light coating of flour adds a little bit of texture to the chicken.
Butter and Garlic: A good amount of garlic is sautéed in butter which infuses the sauce with lots of garlicky flavor.
The Sauce: This yummy honey garlic sauce is what brings the entire dish together. It includes honey for sweetness, soy sauce for some umami flavor, rice vinegar to balance the sweetness of the honey, sriracha for a little kick, toasted sesame oil, and a little cornstarch to thicken the sauce.

Make the sauce first. This recipe cooks pretty fast, so you want the sauce to be ready when it’s time to add it to the skillet.
Don’t overcook the chicken. Since the chicken is being cut into smaller bite-sized pieces, it won’t take them long to cook.
Don’t crowd the skillet. Cook the chicken in 2 separate batches if you need to.

Serving Suggestions

I served this honey garlic chicken with a side of white rice and some sliced green onions on top. But you can also enjoy it with brown rice, vegetable fried rice or even cauliflower rice. Sautéed green beans or a side of this sesame cucumber salad would also taste great!

Honey Garlic Chicken

This saucy Honey Garlic Chicken is a quick & easy recipe with lots of chicken and an irresistible sweet & tangy honey garlic sauce.

Course Dinner, Lunch

Cuisine American

Total Cost $9.58 recipe / $2.39 serving

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 347kcal

Author Marsha – Budget Bytes

Equipment

Color Cutting Boards

Ingredients

Sauce

1/3 cup honey $1.08
2 Tbsp soy sauce $0.14
1 Tbsp rice vinegar $0.10
1 tsp sriracha $0.05
2 tsp toasted sesame oil $0.20
1 Tbsp cornstarch $0.05

Chicken

2 boneless, skinless chicken breasts $6.49
1 tsp salt $0.05
1/2 tsp black pepper $0.02
1/2 tsp garlic powder $0.05
2 Tbsp all-purpose flour $0.04
3 Tbsp olive oil $0.48
2 Tbsp butter $0.27
4 cloves of garlic, minced $0.32
2 green onions, sliced $0.24

Instructions

Start by making the sauce. Combine the honey, soy sauce, rice vinegar, sriracha, toasted sesame oil, and cornstarch together in a small bowl. Set the sauce aside.
Cut the chicken breasts into small 1/2 inch sized pieces. Season with salt, black pepper and garlic powder. Then toss the chicken pieces in the flour until each piece is evenly coated.
Heat a large skillet over medium-high heat and add 2 Tbsp of oil. Swirl to coat the surface of the skillet. Once the skillet is hot, add half of the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet onto a separate plate and set aside. Add the remaining 1 Tbsp of oil and repeat with cooking the 2nd batch of chicken until cooked through. Set all of the chicken aside.
In the same skillet add the butter and lower the heat down to medium-low heat. Add the minced garlic cloves and saute for 30-60 seconds until fragrant.
Next give the sauce another brief stir, then pour the sauce into the skillet with the garlic. Stir the sauce and scrape up any browned bits that are stuck at the bottom of the skillet. Let the sauce simmer for about 2 minutes to allow the cornstarch to activate and thicken the sauce.
Now add the cooked chicken back to the skillet and stir with the sauce until all of the pieces are evenly coated. Continue to cook for 1-2 more minutes to allow the chicken to heat through.
Remove the skillet from the heat, top with sliced green onions, and enjoy!

See how we calculate recipe costs here.

Nutrition

How to Make Honey Garlic Chicken – Step by Step Photos

Start by making the sauce. Combine the 1/3 cup honey, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp sriracha, 2 tsp toasted sesame oil, and 1 Tbsp cornstarch together in a small bowl. Set the sauce aside.

Cut 2 boneless, skinless chicken breasts into 1/2 inch sized pieces. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Then toss the chicken pieces in 2 Tbsp all-purpose flour until each piece is evenly coated.

Heat a large skillet over medium-high heat and add 2 Tbsp of oil. Swirl to coat the surface of the skillet. Once the skillet is hot, add half of the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet onto a separate plate and set aside. Add the remaining 1 Tbsp of oil and repeat with cooking the 2nd batch of chicken until cooked through. Set all of the chicken aside.

In the same skillet add 2 Tbsp of butter and lower the heat down to medium-low heat. Add four minced garlic cloves and sauté for 30-60 seconds until fragrant.

Next give the sauce another brief stir, then pour the sauce into the skillet with the garlic. Stir the sauce and scrape up any browned bits that are stuck at the bottom of the skillet.

Let the sauce simmer for about 2 minutes to allow the cornstarch to activate and thicken the sauce.

Now add the cooked chicken back to the skillet and stir with the honey garlic sauce until all of the pieces are evenly coated. Continue to cook for 1-2 more minutes to allow the chicken to heat through.

Remove the skillet from the heat and top with sliced green onions. Enjoy with fluffy white or brown rice!

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The post Honey Garlic Chicken appeared first on Budget Bytes.

Chicken Salad (Traditional)

Jess - Budget Bytes — Mon, 29 Jul 2024 13:30:00 +0000

When my dad comes to visit us here in Tennessee, I know I must be armed and ready with a menu that can please the pickiest eater in the world—him! That’s where this Traditional Chicken Salad recipe comes in handy. It’s creamy and tangy, and the tender pulled-apart chicken gives it the best texture. My oh-so-picky father eats with his eyes, too, and this beautiful salad doesn’t disappoint. It’s also a great way to sneak in some healthy fruits and veggies for loved ones who prefer meat for every meal.

What Is Chicken Salad?

In the world of salads, we certainly aren’t lacking in variety. And while I love a good pasta salad or barley salad, there’s something about a classic chicken salad that just hits the spot for my fam. Tender chicken is tossed in a mayonnaise-based dressing and mixed with juicy red grapes, crisp celery, red onion, and chopped walnuts. I can’t think of one baby shower, potluck, or picnic that hasn’t had a bowl of chicken salad on the table. And it’s so easy to make! No deli counter, no waiting in line, and no hefty price tag—just simple ingredients and a few minutes in the kitchen are all it takes to make this family favorite.

Here’s what you’ll need to make the best chicken salad recipe ever:

Rotisserie Chicken: This is a kitchen shortcut I’m happy to take! Shredded rotisserie chicken cuts down on prep time and adds so much flavor. You could also make a roasted chicken yourself or use leftover chicken from a previous meal. You need roughly 4 cups of shredded chicken.
Red Grapes: If you’ve never had a chicken salad with grapes, you’re missing out! Seedless red grapes add the most amazing sweetness and perfectly contrast the savory chicken.
Celery: The crunchiest of vegetables! It adds texture and a fresh taste to the salad.
Red Onion: Adds a little sharpness and a mild onion flavor.
Walnuts: I prefer chopped walnuts, but you can also use slivered almonds or pecans for a little crunch.
Mayonnaise: Gives this traditional chicken salad its signature creamy texture.
White Vinegar: Cuts through the mayonnaise and adds a tangy element.
Salt and Pepper: The rotisserie chicken is already seasoned, but a little salt and pepper helps bring everything together.

What Else Can I Add?

This recipe for chicken salad is the perfect ‘let’s clean out the fridge’ dish. Add some apples and dried cranberries for a Waldorf salad vibe, or mix in some halved cherry tomatoes and avocado for extra freshness. Other ingredients that work well in a traditional chicken salad include hard-boiled eggs, bacon, diced bell peppers, and cooked pasta. Basically, if it’s in your fridge and you think it would taste good in this salad, toss it in!

What to Serve With Chicken Salad

The fun thing about this salad is that it can be served as a main meal or as a side dish. Here are some ways my family enjoys it:

Served in a halved croissant, in dinner rolls, or between two slices of bread as a sandwich.
Smothered on crackers or crostini.
Wrapped in lettuce leaves or tortilla wraps (for the quickest lunch ever!).
Alongside fried green tomatoes, cooked pasta, or air fryer sweet potato fries.
On top of lettuce greens for a hearty salad.
In a baked potato!

Storage Instructions

How long this traditional chicken salad recipe will keep totally depends on the freshness of your ingredients. Cooked chicken can last for 3-4 days in the fridge. If you make this salad on the same day you buy your rotisserie chicken, it should be good for at least 3 days when refrigerated and stored in an airtight container. Keep this in mind if you’re making it ahead of time for a party or meal prep for the week.

Chicken Salad (Traditional)

This Traditional Chicken Salad is creamy, tangy, and full of tender shredded chicken. It's like having a taste of the deli counter at home!

Course Salad

Cuisine Amercian

Total Cost $11.12 recipe / $1.39 serving

Prep Time 15

Total Time 15

Servings servings, 1 cup per person

Calories 328kcal

Author Jess – Budget Bytes

Ingredients

1 rotisserie chicken, about 4 cups of meat $5.97
1 cup seedless red grapes, quartered $1.69
1 cup red onion, diced $0.61
1 cup celery, diced $0.62
¼ cup chopped walnuts $1.18
¾ cup mayonnaise $0.84
1 Tbsp white vinegar $0.02
1 tsp salt $0.04
1 tsp freshly cracked black pepper $0.15

Instructions

Remove all white and dark meat from one rotisserie chicken. This will yield about 4 cups of meat. Shred meat with 2 forks and set aside.
Gather the quartered grapes, diced red onion, diced celery, and chopped walnuts.
In a small mixing bowl, add the mayonnaise, white vinegar, salt and pepper.
Whisk all dressing ingredients to combine.
Pour dressing ingredients over the shredded chicken, grapes, celery and walnuts.
Toss all ingredients together until evenly coated. Enjoy on a sandwich or on top of lettuce greens for a filling salad.

See how we calculate recipe costs here.

Nutrition

how to make Traditional Chicken Salad – step by step photos

Carve one rotisserie chicken to remove all the white and dark meat – this should yield around 4 cups of meat. Using two forks, shred the chicken into smaller pieces and set aside for now.

Gather 1 cup of quartered, seedless red grapes, 1 cup of diced red onion, 1 cup of diced celery, and ¼ cup of chopped walnuts.

Add ¾ cups of mayonnaise, 1 Tbsp white vinegar, 1 tsp salt, and 1 tsp freshly cracked black pepper to a small bowl.

Mix the dressing ingredients well to combine.

Add the 4 cups of shredded chicken, 1 cup of quartered red grapes, 1 cup of diced celery, and ¼ cup of chopped walnuts to a bowl and pour over the chicken salad dressing.

Toss all the ingredients together until everything is evenly coated in the dressing. Serve the chicken salad over a bed of greens, on sandwiches, or any other way you like!

This traditional chicken salad is the quickest and easiest way to satisfy your craving for a classic deli-style chicken salad!

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The post Chicken Salad (Traditional) appeared first on Budget Bytes.

Zucchini Boats

Marsha - Budget Bytes — Mon, 08 Jul 2024 13:30:00 +0000

I love recipes that seem fancy but are surprisingly easy to make like these stuffed Zucchini Boats! They’re one of my favorite ways to use up all of the zucchini that I purchase from the store or the local farmers market during the summertime. It’s the perfect weeknight recipe for meat and veggie lovers and it’s very easy to customize. And since zucchini has a fairly neutral flavor, the Italian-inspired flavors of this dish really get to shine. So if you’re looking for something new to add to your dinner rotation this week, these delicious zucchini boats definitely will not disappoint!

There are several ways to make zucchini boats, but I decided to stuff my zucchini with Italian-inspired flavors like Italian sausage, a good quality marinara sauce, and shredded mozzarella cheese. Here’s everything that you need:

Zucchini: I like to purchase zucchini that are roughly the same size and length. I also try to steer clear of ginormous and extremely large zucchini as those tend to have an even higher water content than the regular sized zucchini.
Italian Sausage: Italian sausage is pre-seasoned with herbs and spices which adds lots of flavor to the filling. You can also use ground beef, ground turkey or even Italian turkey sausage instead.
Aromatics: Onion and garlic adds another layer of flavor to the sausage filling.
Seasoning: A simple mix of Italian seasoning, salt, pepper, and garlic powder to add more flavor to the jarred marinara sauce and the rest of the sausage mixture.
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!
Breadcrumbs: Just a few breadcrumbs helps add body and texture to the filling and helps soak up some of the extra moisture from the zucchini flesh.
Shredded Mozzarella: Mozzarella is sprinkled on top for a gooey finish to these tasty and delicious zucchini boats!

Recipe Tips and Variations!

Pre-bake the hollowed out zucchini boats prior to adding the filling. This gives the zucchini a few extra minutes to soften and can be done while the sausage mixture is cooking to save on time. Once the filling is added, the zucchini boats only have to bake a few more minutes before they are perfectly tender.
If you want to help reduce food waste add some of the scooped out zucchini flesh to the sausage filling. I only added half of the zucchini flesh in order to keep the mixture from getting too watery. You can easily freeze the other half and add it to a green smoothie for breakfast!
Be careful not to scoop too much of the zucchini flesh. You’ll want to leave a 1/4-1/2“ rim around each one so the zucchini is sturdy enough to hold the filling mixture.
Want to change up the flavor profile? Instead of Italian flavors try Mexican-inspired flavors. Season the ground meat with taco seasoning and salsa, add the filling to the zucchini boats, then top with shredded mexican cheese. Once the boats are done you can top them with some diced tomatoes, cilantro, or avocado. So good!!

Serving Suggestions

These zucchini boats are pretty hearty by themselves, but if you want to serve something with them on the side you could easily add a simple side salad, Caesar salad, or some crusty garlic bread. They would also taste great with seasoned rice on the side.

How to Store Zucchini Boats

I’ll be honest, I love eating leftover zucchini boats. Yes they do get a little soggy after being stored in the fridge, but they still have a little bite to them and all those wonderful flavors from the filling are still there. So if you happen to have any zucchini boats leftover, you can definitely store them in an airtight container in the refrigerator for 2-3 days. They’ll be perfect for lunch the next day! I wouldn’t recommend freezing zucchini boats as they might be too mushy and watery after thawing.

If you have a generous supply of zucchini this year, we’ve got lots of great ways for you to use it up! Try making these Crispy Baked Zucchini Fries, these moist and fluffy Zucchini Muffins and this easy and budget-friendly Zucchini Slice recipe. You can also easily add zucchini with your favorite dinner meal like this Blackened Salmon with Zucchini.

Zucchini Boats

Zucchini Boats are the perfect mashup for meat and veggie lovers. An easy and fun way to switch up your weeknight dinner routine!

Course Dinner, Lunch, Main Course

Cuisine American, Italian

Total Cost $11.65 recipe / $2.91 serving

Prep Time 10

Cook Time 35

Total Time 45

Servings (2 zucchini boats each)

Calories 631kcal

Author Marsha – Budget Bytes

Equipment

Ingredients

4 large zucchini (about 2 lbs.) $3.00
1.5 Tbsp cooking oil, divided $0.08
1 lb. Italian ground sausage $5.49
1 small yellow onion, diced $0.42
2 garlic cloves, minced $0.16
1/2 tsp Italian seasoning $0.05
3/4 tsp salt, divided $0.04
1/2 tsp freshly cracked black pepper, divided $0.02
1/4 tsp garlic powder $0.05
3/4 cup marinara sauce $0.97
1/4 cup breadcrumbs $0.12
1 cup shredded mozzarella $1.25

Instructions

Preheat the oven to 375°F. Wash the zucchini well, trim off the top stem, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4-1/2 inch rim around each. Roughly chop the scooped out zucchini flesh into small pieces and set aside.
Place the scooped out zucchini halves on a parchment lined baking sheet. Brush the insides of the zucchini with 1/2 tablespoon of oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Pre-bake the zucchini in the oven for 15 minutes. After 15 remove the zucchini from the oven and set aside.
While the zucchini is 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 Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, marinara sauce, breadcrumbs, and half of the reserved & chopped zucchini flesh*. Stir to combine. Simmer the mixture over medium-low heat for 5 minutes.
Next stuff the scooped out zucchini boats with the sausage mixture. Top with the shredded mozzarella cheese. Place the zucchini boats back in the oven and back for 15 minutes until the cheese is melted and the sausage mixture is bubbly around the sides. Garnish with fresh chopped parsley and enjoy!

See how we calculate recipe costs here.

Notes

*For the other half of the zucchini flesh, it’s perfect to freeze and add to smoothies for breakfast. This also helps reduce food waste!

Nutrition

How to Make Zucchini Boats – Step by Step Photos

Preheat the oven to 375°F. Wash 4 large zucchini well, trim off the top stem, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4-1/2 inch rim around each. Roughly chop the scooped out zucchini flesh into small pieces and set aside.

Place the scooped out zucchini halves on a parchment lined baking sheet. Brush the insides of the zucchini with ½ tablespoon of olive oil and season with 1/4 tsp salt and 1/4 tsp freshly cracked black pepper. Pre-bake the zucchini in the oven for 15 minutes. After 15 remove the zucchini from the oven and set aside.

While the zucchini is baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Brown 1 lb. of Italian sausage. Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic cloves to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Next add 1/2 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, 3/4 cup marinara sauce, 1/4 cup breadcrumbs, and half of the reserved & chopped zucchini flesh. Stir to combine. (For the other half of the zucchini flesh, it’s perfect to freeze and add to smoothies for breakfast. This also helps reduce food waste!)

Simmer the mixture over medium-low heat for 5 minutes.

Next stuff the scooped out zucchini boats with the sausage mixture. I stuffed each one with about 2-3 Tbsp of the sausage mixture.

Top with 1 cup shredded mozzarella cheese.

Place the zucchini boats back in the oven and back for 15 minutes until the cheese is melted and the sausage mixture is bubbly around the sides. Garnish with fresh chopped parsley, optional, and enjoy!

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The post Zucchini Boats appeared first on Budget Bytes.

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