Ingredients for Chicken Sausage White Bean Skillet

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.

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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 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 (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

Serving: 1serving | Calories: 254kcal | Carbohydrates: 8g | Protein: 14g | Fat: 19g | Sodium: 1392mg | Fiber: 1g

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!!🙌

More One Pan Recipes

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.

What You’ll Need

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.

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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 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

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

Serving: 1serving | Calories: 730kcal | Carbohydrates: 41g | Protein: 32g | Fat: 49g | Sodium: 2182mg | Fiber: 5g

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!

More One Pot Recipes

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.

We decided this recipe had to go on the blog after seeing it in action… Marsha and I were plating one of our grilled recipes for photos and we realized we didn’t have any canned baked beans on hand—or the time to cook up some bacon and do a more time-consuming oven-baked beans version! (On photography days, we have to move fast!) So, we looked through the pantry and found all of these ingredients right there and threw this together in minutes! We took a bite (because dang! they smelled great!) and knew we had a winner.

What Else Can I Add?

If you’re feeling fancy, you can cook up a few slices of bacon or some diced pancetta for a meatier flavor.

Serving Suggestions

These stovetop baked beans are the perfect easy side for any cookout! I love to serve them alongside slow cooker BBQ chicken and grilled corn on the cob.

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Stovetop Baked Beans Recipe

These Stovetop Baked Beans are super-fast to whip up and taste great. They're made with pantry staples in just 20 minutes!

Course Side Dish

Cuisine American

Total Cost ($2.94 recipe / $0.49 serving)

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 (1/2 cup each)

Calories 188kcal

Author Jess – Budget Bytes

Ingredients

• 1 Tbsp olive oil $0.19
• 1 tsp smoked paprika $0.16
• 1 tsp salt $0.05
• 1/2 onion, diced small $0.47
• 2 15-oz. cans pinto beans, drained $1.72
• 1/2 Tbsp Dijon mustard $0.03
• 1/4 cup ketchup $0.12
• 2 dashes Worcestershire sauce $0.02
• 1 tsp apple cider vinegar $0.01
• 1/4 cup packed brown sugar $0.17
• 1 cup water, plus more if needed $0.00

Instructions

• Add the olive oil, smoked paprika, salt, and diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.
• To the pot, add the drained beans, Dijon mustard, ketchup, Worcestershire, apple cider vinegar, and brown sugar.
• Stir to combine and cook on medium heat for 4-5 minutes.
• Add water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.

See how we calculate recipe costs here.

Nutrition

Serving: 12cup | Calories: 188kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Sodium: 881mg | Fiber: 7g

how to make Stovetop Baked Beans – step by step photos

Add 1 Tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.

To the pot, add 2 15-oz. cans drained pinto beans, 1/2 Tbsp Dijon mustard, 1/4 cup ketchup, 2 dashes Worcestershire sauce, 1 tsp apple cider vinegar, and 1/4 cup brown sugar.

Stir to combine and cook on medium heat for 4-5 minutes.

Add 1 cup water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.

These quick and easy stovetop baked beans will be the hero of your next BBQ!

More Easy Side Dishes

Easy Creamy Coleslaw

$1.63 recipe / $0.41 serving

Macaroni Salad

$4.89 recipe / $0.61 serving

Microwave Corn On The Cob

$3.15 recipe/ $0.79 serving

Broccoli Salad

$5.79 recipe / $0.96 serving

The post Stovetop Baked Beans appeared first on Budget Bytes.

What Is Tuscan Orzo?

Tuscan orzo is a dish that is made in the Tuscan tradition of simple, inexpensive meals that can easily be made in large amounts. Orzo pasta is extra delicious in cooked in a creamy tomatoey broth until it is rich, thick, and super flavorful!

What Else Can I Add?

This is a pretty hefty dish all by itself and makes a great vegetarian main, but you can add protein to it if you like. Garlic Herb Baked Chicken Breast would make an excellent addition if you have meat-eaters in the fam. Personally, I love adding chopped kalamata olives, balsamic roasted mushrooms, and extra veggies. Substituting the dairy in this recipe is so easy these days, too. So, if you’re vegan, you can easily tweak it to your liking using plant-based milks and cheeses!

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Tuscan Orzo

Tuscan orzo is a one-pot meal made in just 30 minutes with simple ingredients. It's creamy, cozy comfort food at its best.

Course Dinner, Main Course

Cuisine Italian

Total Cost ($7.54 recipe / $1.88 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 (1.5 cups per serving)

Calories 390kcal

Author Jess – Budget Bytes

Ingredients

• 1 Tbsp olive oil $0.40
• 2 Tbsp butter $0.27
• 1/2 medium onion, chopped $0.30
• 4 cloves garlic, minced $0.20
• 1 tsp Italian seasoning $0.10
• 1 14.5oz. can roasted petite diced tomatoes $0.89
• 1 tsp lemon juice $0.02
• 1 tsp Dijon mustard $0.02
• 1 cup uncooked orzo pasta $1.65
• 1 1/2 cups vegetable broth $0.12
• 1/2 cup heavy cream, room temperature $0.84
• 1/2 cup shredded Parmesan $1.48
• 1 cup fresh baby spinach, packed $1.10
• 2 Tbsp minced fresh parsley $0.10
• Salt & pepper to taste $0.05

Instructions

• Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
• Add the garlic, Italian seasoning, canned tomatoes, lemon juice, Dijon mustard, and orzo. Stir often, cooking for 3 minutes.
• Add the vegetable broth and room temperature cream. Once it starts to bubble, turn the heat down to medium-low and continue cooking for 10 minutes uncovered, stirring occasionally so the orzo doesn’t stick to the bottom of the pot. It should steadily simmer but not boil. You don’t want all of the liquid to evaporate.
• Take the pot off the heat and stir in the parmesan, spinach, and parsley. Stir again and cover the pot for a few minutes until it has thickened up to your liking.
• Season with salt and pepper to taste. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 390kcal | Carbohydrates: 34g | Protein: 11g | Fat: 24g | Sodium: 630mg | Fiber: 2g

how to make Tuscan Orzo – step by step photos

Add 1 Tbsp olive oil, 2 Tbsp butter, and 1/2 of a medium chopped onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.

Add 4 minced cloves garlic, 1 tsp Italian seasoning, a 14.5-oz. can of roasted petite diced tomatoes, 1 tsp lemon juice, 1 tsp Dijon mustard, and 1 cup of orzo. Stir often, cooking for 3 minutes.

Add 1 1/2 cups vegetable broth and 1/2 cup room temperature heavy cream. Once it starts to bubble, turn the heat down to medium-low and continue cooking for 10 minutes uncovered, stirring occasionally so the orzo doesn’t stick to the bottom of the pot. It should steadily simmer but not boil. You don’t want all of the liquid to evaporate.

Take the pot off the heat, and stir in 1/2 cup shredded Parmesan, 1 cup baby spinach, and 2 Tbsp minced parsley. Stir again and cover the pot for a few minutes until it has thickened up to your liking.

Season with salt and pepper to taste. Enjoy!

This one-pot Tuscan orzo is so simple and delicious!

More One Pot Meals

Cheese Tortellini And Sausage Skillet

$12.56 recipe / $3.14 serving

Chicken and Dumplings

$7.26 recipe / $1.21 serving

Creamy Chicken And Orzo Skillet

$7.99 recipe / $2.00 serving

Cajun Sausage and Rice Skillet

$7.21 recipe / $1.80 serving

The post Tuscan Orzo appeared first on Budget Bytes.

What Are Buffalo Beans and Greens?

If you’ve made our Saucy White Beans with Spinach, then you know how good stewed beans can be. These buffalo beans and greens are a fun riff on the classic “Buffalo chicken” that all Americans know and love, but we’ve turned it into a veg-friendly complete meal. It’s a balanced, comforting, and wholesome meal with just the right amount of spice.

What Else Can I Put In Buffalo Beans and Greens?

This is a great recipe for fridge cleanout day since it’s easy to add any number of leftover veggies, meats, or cheeses to it. Try:

• Broccoli or cauliflower florets
• Diced zucchini or summer squash
• Cut green beans or asparagus
• Frozen peas or corn
• Cooked bacon, Italian sausage, or pancetta
• Leftover shredded chicken
• Crumbled blue cheese

What to Serve with Buffalo Beans and Greens

We love the simplicity of this dish served over white rice, but of course, brown rice is a great healthy alternative. You could also serve it over some Mashed Potatoes, Deruny, Oven Roasted Potatoes, Creamy Polenta, or Cheese Grits. And if you hate blue cheese, try serving these buffalo beans and greens drizzled with Homemade Ranch Dressing.

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Buffalo Beans and Greens

These Buffalo beans and greens pack in a whole lot of nutrition and flavor on a shoestring budget. I just can't get enough!

Course Main Course

Cuisine American

Total Cost $6.61 recipe / $1.65 serving

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4 (about 1.5 cups each)

Calories 569kcal

Author Jess – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

• 4 tbsp unsalted butter $0.75
• 1/2 yellow onion, diced small $0.39
• 3 celery stalks, diced small $0.26
• 2 medium carrots, diced small $0.26
• 6 cloves garlic, peeled and minced $0.42
• 2 15oz. cans cannellini beans, drained and rinsed $2.56
• 1/4 cup Buffalo-style hot sauce* $0.52
• 2 tbsp water $0.00
• 2 cups fresh kale, chopped $0.50
• 1/4 cup blue cheese dressing $0.31
• 3 cups white rice, cooked $0.64

Instructions

• Cook rice according to package directions. (1 dry cup will yield about 3 cooked cups of rice.) Drain and rinse the cannellini beans.
• Dice celery, yellow onion, and carrots to make a mirepoix.
• Add the butter, celery, onions, and carrots to a large skillet. Sauté over medium heat for 3-4 minutes, or just until the veggies begin to soften. Add the garlic and sauté for an additional 1-2 minutes.
• Add the white beans, Buffalo-style hot sauce and water to the skillet. Stir and cook over medium heat until the beans are heated through.
• Add the kale to the pan and stir until bright green and wilted. No need to cook for too long. Serve a heaping spoonful on top of rice, drizzling blue cheese dressing over the top. Add salt and pepper to taste, if needed. Enjoy!

See how we calculate recipe costs here.

Notes

*Frank’s hot sauce will do just fine!

Nutrition

Serving: 1serving | Calories: 569kcal | Carbohydrates: 91g | Protein: 22g | Fat: 14g | Sodium: 682mg | Fiber: 14g

how to make Buffalo Beans and Greens – step by step photos

Cook rice according to package directions. (1 dry cup will yield about 3 cooked cups of rice.) Drain and rinse the cannellini beans. Dice 3 stalks celery, 1/2 of a yellow onion, and 2 medium carrots to make a mirepoix.

Add 4 Tbsp unsalted butter, celery, onion, and carrots to a large skillet. Sauté over medium heat for 3-4 minutes, or just until the veggies begin to soften. Add 6 cloves of minced garlic and sauté for an additional 1-2 minutes.

Add 2 cans of drained and rinsed cannellini beans, 1/4 cup Buffalo-style hot sauce, and 2 Tbsp water to the skillet. Stir and cook over medium heat until the beans are heated through.

Add 2 cups chopped fresh kale to the pan and stir until bright green and wilted. No need to cook for too long. Serve a heaping spoonful on top of rice (about 3/4 cup cooked rice per person), drizzling blue cheese dressing over the top. Add salt and pepper to taste, if needed.

This rich and filling buffalo beans and greens is sure to become a weeknight staple!

The post Buffalo Beans and Greens appeared first on Budget Bytes.

What Are Porcupine Meatballs?

Porcupine meatballs are an American comfort food dish that was popular during the Great Depression. During that time supply was limited and these porcupine meatballs only required a few basic ingredients like ground beef, rice, and tomato soup. Their funny name comes from their unique appearance. As the meatballs cook the rice begins to poke out of the side, resembling the look of a porcupine! Does anyone else remember these tasty little meatballs growing up?

Should You Cook The Rice First?

You may be wondering if you have to cook the rice first before adding it to the meatballs. The answer is no. Cooking the rice first just adds an extra step to the process, and I didn’t find it necessary. Using uncooked rice allows the rice to cook at the same time as the meatballs and soak up all the seasoning and flavors from the dish.

Serving Suggestions

You can easily serve these porcupine meatballs with a simple side salad or caesar salad. We served them over a bed of rice, but mashed potatoes or pasta would also be good.

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Porcupine Meatballs

These easy and flavorful Porcupine Meatballs are made with ground beef and rice, then simmered in a savory tomato sauce.

Course Dinner

Cuisine American, Italian

Total Cost $11.34 recipe / $1.89 serving

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 (4 meatballs each)

Calories 191kcal

Author Marsha – Budget Bytes

Equipment

• Dutch Oven

Ingredients

Meatballs

• 2 tsp Italian seasoning $0.20
• 1/2 tsp onion powder $0.05
• 1/2 tsp garlic powder $0.05
• 1 1/2 tsp salt $0.06
• 1/4 tsp freshly cracked black pepper $0.02
• 1/2 cup long grain white rice, uncooked $0.15
• 1 lb. lean ground beef $7.49
• 1/2 yellow onion, finely diced $0.18
• 2 cloves garlic, minced $0.16
• 1 large egg $0.17
• 2 Tbsp chopped parsley (to garnish) $0.18

Tomato Sauce

• 1 15oz. can tomato sauce $1.00
• 1 15oz. can crushed tomatoes $1.50
• 1 Tbsp Worcestershire sauce $0.06
• 1 Tbsp sugar $0.02
• 1/4 tsp freshly cracked black pepper $0.02
• 1/4 tsp garlic powder $0.03
• 1/2 cup water $0.00

Instructions

• In a small bowl, stir together the Italian seasoning, onion powder, garlic powder, salt, and black pepper.
• Rinse the rice in cool water and drain well. Add the lean ground beef to a large bowl along with the rice, finely diced onion, minced garlic, egg, and the seasoning mixture.
• Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
• Divide and shape the meat mixture into 24 meatballs, about two tablespoons each. Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.
• Now make the sauce. In a medium bowl combine the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, black pepper, garlic powder, and water. Mix all the ingredients together until well combined. Pour the tomato sauce mixture over the meatballs.
• Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.
• Serve over rice or mashed potatoes with fresh chopped parsley on top and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 4meatballs | Calories: 191kcal | Carbohydrates: 17g | Protein: 19g | Fat: 5g | Sodium: 685mg | Fiber: 1g

How to Make Porcupine Meatballs – Step by Step Photos

In a small bowl, stir together 2 tsp Italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1/4 tsp freshly cracked black pepper.

Rinse 1/2 cup uncooked long grain white rice in cool water and drain well. Add 1 lb. lean ground beef to a large bowl along with the rice, 1/2 finely diced onion, 2 minced garlic cloves, 1 egg, and the seasoning mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.

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

Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.

Now make the sauce. In a medium bowl combine one 15oz. can tomato sauce, one 15oz. can crushed tomatoes, 1 Tbsp Worcestershire sauce, 1 Tbsp sugar, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, and 1/2 cup water. Mix all the ingredients together until well combined.

Pour the tomato sauce mixture over the meatballs.

Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.

Enjoy by themselves or serve over extra rice or mashed potatoes and top with fresh chopped parsley. I’m a believer now Beth, you were right about this one!😄

More Meatball Recipes

Chicken Parmesan Meatballs

$7.57 recipe / $1.89 serving

Sheet Pan BBQ Meatballs

$7.84 recipe / $1.96 serving

Swedish Meatballs

$5.83 recipe / $1.46 serving

Teriyaki Meatball Bowls

$8.86 recipe / $2.22 serving

The post Porcupine Meatballs appeared first on Budget Bytes.

Why Make Mediterranean Lentil Soup?

The first time I experienced cinnamon in a savory dish was while cooking at a Lebanese restaurant and it was life changing! This Mediterranean Lentil Soup is the perfect introduction to the savory use of cinnamon. This clean and flavorful lentil soup is a vegan flavor explosion. It’s loaded with protein and fiber, naturally gluten-free, and super versatile. You can toss in just about any veggie or green, so raid the fridge and get cooking!

Which color lentils are best for soup?

Brown or green lentils work best for this soup, as they will keep their shape after cooking, which is what we’re looking for texture-wise. Red lentils are not recommended because they cook quicker and will dissolve into the soup as they cook, creating a thick and mushy texture.

How to Store Leftovers

Store leftover Mediterranean lentil soup in an air-tight container in the refrigerator for up to 4 days. This soup also freezes super well for up to 3 months when stored properly in an air-tight container. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.

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Mediterranean Lentil Soup

This vegan Mediterranean Lentil Soup is bright and refreshing. Finished with a squeeze of lemon, it's the perfect meal for rainy spring days.

Course Main Course, Soup

Cuisine Mediterranean

Total Cost $7.59 recipe / $1.08 serving

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 7 (about 1.5 cups each)

Calories 185kcal

Author Jess – Budget Bytes

Equipment

• Dutch Oven

Ingredients

• 2 Tbsp olive oil $0.32
• 1 large yellow onion, diced small $0.78
• 2 medium carrots, diced small $0.24
• 3 stalks celery, diced small $0.36
• 5 cloves garlic, crushed $0.30
• 2 tsp ground cumin $0.20
• 1 tsp cinnamon $0.16
• 1 cup uncooked brown or green lentils $0.68
• 8 cups vegetable broth $1.44
• 4 oz. lemon juice $0.48
• 3 cups kale, chopped and lightly packed $2.48
• 1 tsp salt $0.05
• 2 tsp freshly cracked black pepper $0.10

Instructions

• Rinse the lentils in a strainer under cold water until the water runs clear.
• Heat the oil in a large soup pot set over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper.
• Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.
• Pour in the vegetable broth and lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.
• Stir in the greens, season with additional salt, pepper, and lemon juice to taste before serving.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 185kcal | Carbohydrates: 28g | Protein: 9g | Fat: 5g | Sodium: 1452mg | Fiber: 11g

how to make Mediterranean Lentil Soup – step by step photos

Rinse 1 cup brown or green lentils in a strainer under cold water until the water runs clear. Heat 2 Tbsp olive oil in a large soup pot set over medium-high heat. Add in 1 diced yellow onion, 2 diced medium carrots, and 3 diced stalks celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with 1 tsp salt and 2 tsp pepper.

Stir in 5 crushed cloves garlic, 2 tsp ground cumin, and 1 tsp cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.

Pour in 8 cups vegetable broth and 4 oz. lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.

Stir in 3 cups chopped kale, season with additional salt, pepper, and lemon juice to taste before serving.

This Mediterranean lentil soup is going to be your new favorite!

More Vegan Soup Recipes

Creamy Lentil Vegetable Soup

$9.19 recipe / $2.30 serving

Watermelon Gazpacho

$8.10 recipe / $1.35 serving

Easy Rosemary Garlic White Bean Soup

$2.49 recipe / $0.62 serving

Roasted Tomato Soup

$8.62 recipe / $2.16 serving

The post Mediterranean Lentil Soup appeared first on Budget Bytes.

What Is Chicken Parmesan?

You’ll probably recognize Chicken Parmesan as a dish from every American-Italian restaurant menu. It is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or even provolone cheese.

What To Serve With Chicken Parmesan

We recommend serving Chicken Parmesan with spaghetti marinara and a simple mixed greens salad. You can use store bought or our Homemade Marinara! You could also serve with Lemon Parsley Pasta and Homemade Garlic Bread.

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Chicken Parmesan

Chicken parmesan is the ultimate comfort food– crispy, saucy chicken topped with melty cheese! So easy to make and guaranteed to be a hit.

Course Dinner, Main Course

Cuisine Italian

Total Cost $10.61 recipe / $2.65 serving

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 570kcal

Author Paige – Budget Bytes

Ingredients

• 2 boneless, skinless chicken breast (about 1.5 lbs) $6.75
• 1 cup breadcrumbs $0.60
• 1/3 cup grated parmesan cheese $0.67
• 1 tsp garlic powder $0.10
• 1 tsp Italian seasoning $0.10
• 1 tsp salt $0.05
• Freshly cracked pepper $0.02
• 1 egg $0.17
• 1/2 cup all-purpose flour $0.10
• 1/4 cup cooking oil $0.15
• 1/2 cup marinara sauce $0.35
• 1 cup shredded mozzarella $1.25
• 1 Tbsp chopped fresh parsley, optional $0.30

Instructions

• Use a sharp knife to carefully filet the chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets.
• Lightly season both sides of the chicken with a pinch of salt and pepper, Italian seasoning, and garlic powder.
• In a wide shallow bowl or container, combine the bread crumbs, parmesan, garlic powder, Italian seasoning, salt, and some freshly cracked pepper.
• In a separate wide shallow bowl or container, whisk the egg until smooth.
• In a third shallow bowl, add the flour.
• Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.
• Heat the cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.
• Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and ¼ cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.
• Top the chicken with fresh chopped parsley (optional) and serve with spaghetti and additional marinara.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 570kcal | Carbohydrates: 36g | Protein: 41g | Fat: 29g | Sodium: 1402mg | Fiber: 2g

how to make Chicken Parmesan – step by step photos

Use a sharp knife to carefully filet 2 boneless, skinless chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets. Lightly season both sides of the chicken with a pinch of salt, pepper, Italian seasoning, and garlic powder.

In a wide shallow bowl or container, combine 1 cup breadcrumbs, 1/3 cup grated parmesan, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp salt, and some freshly cracked pepper. In a separate wide shallow bowl or container, whisk 1 egg until smooth. In a third shallow bowl, add 1/2 cup all-purpose flour.

Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.

Heat 1/4 cup cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.

Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and 1/4 cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.

Top the chicken with 1 Tbsp fresh chopped parsley (optional) and serve with spaghetti and additional marinara.

This chicken parmesan is the ultimate comfort meal!

More Comfort Food Recipes

Chicken and Dumplings

$7.26 recipe / $1.21 serving

Stuffed Bell Peppers

$12.21 recipe / $2.03 serving

Creamy Garlic Chicken

$9.21 recipe / $2.30 serving

Chicken Cacciatore

$15.17 recipe / $2.53 serving

The post Chicken Parmesan appeared first on Budget Bytes.

What Else Can I Add?

If you have a little extra wiggle room in your budget, you can add even more goodies to this buffalo chicken pasta to make it ✨extra✨. Try topping the pasta with crumbled blue cheese, or stirring in some bacon crumbles. If you love a crunchy topping, try crushing some butter crackers or tortilla chips and sprinkling them on top of the pasta just before serving. And while it is totally unconventional, I think some small broccoli florets would be awesome in this, kind of like broccoli mac and cheese!

What to Serve with Buffalo Chicken Pasta

This buffalo chicken pasta is pretty rich, so you’re going to want something light and refreshing to serve on the side. You can opt for a super Simple Side Salad, a classic Caesar Salad, or maybe a simple Cucumber Tomato Salad. Or just go with the theme and serve up some carrot and celery sticks with blue cheese dressing for dipping!

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Buffalo Chicken Pasta

This Buffalo Chicken Pasta recipe is the perfect combination of creamy, tangy, and spicy flavors. It's a must-try for spicy food lovers.

Course Dinner

Cuisine American

Total Cost $8.13 recipe / $2.03 serving

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 545kcal

Author Beth – Budget Bytes

Ingredients

• 1 boneless, skinless chicken breast (about ⅔ lb.) $3.33
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/2 tsp cayenne pepper $0.05
• 1/4 tsp salt $0.02
• 1 Tbsp cooking oil $0.04
• 2 Tbsp butter $0.26
• 8 oz. penne pasta $0.67
• 1 15oz. can petite diced tomatoes $1.00
• 1.5 cups chicken broth $0.28
• 4 oz. cream cheese $1.10
• 1/4 cup hot sauce $0.52
• 1/2 tsp Worcestershire sauce $0.02
• 1/2 cup shredded Monterey jack cheese $0.58
• 2 green onions, sliced (optional) $0.16

Instructions

• Cut the chicken into ½-¾ inch pieces. Combine the garlic powder, onion powder, cayenne pepper, and salt, then sprinkle it over the chicken pieces. Toss the chicken in the spices until everything is well coated.
• Heat the cooking oil in a large deep skillet over medium-high heat until very hot. Once hot, add the chicken and allow tge chicken to brown on all sides. The chicken does not need to be cooked through at this point.
• Add the uncooked pasta, canned diced tomatoes (with the liquid), and the chicken broth to the skillet with the chicken. Stir to dissolve all of the browned bits off the bottom of the skillet.
• Place a lid on the pot and allow the broth to come up to a strong simmer. The broth will not fully cover the pasta, but that is okay. Once the broth is simmering, briefly stir the pasta, replace the lid, then turn the heat down to medium-low.
• Allow the pasta to simmer in the broth for 10-12 minutes or until the pasta is tender and most of the liquid has been absorbed, stirring once or twice throughout, and always replacing the lid after stirring.
• Once the pasta is tender and only a small amount of thickened liquid remains in the skillet, cut the cream cheese into chunks and add it to the past along with the butter, hot sauce, and Worcestershire sauce. Stir and cook over medium-low heat until the cream cheese has fully melted into the pasta.
• Add the shredded Monterey jack cheese and stir until melted into the sauce. Top with sliced green onions, then serve hot.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 545kcal | Carbohydrates: 46g | Protein: 30g | Fat: 26g | Sodium: 1193mg | Fiber: 2g

How to Make Buffalo Chicken Pasta – Step by Step Photos

Dice one boneless, skinless chicken breast (about ⅔ lb.) into small ½-¾ inch pieces. Combine ½ tsp garlic powder, 1/2 tsp onion powder, ½ tsp cayenne pepper, and ¼ tsp salt, then sprinkle it over the chicken. Toss the chicken until it is evenly coated in spices.

Heat 1 Tbsp of cooking oil in a large deep skillet over medium-high until very hot. Once hot, add the chicken and allow it to brown on all sides. The chicken does not need to cook through here, just let it brown on the outside.

Add 8 oz of uncooked pasta, one 15oz. can of petite diced tomatoes (with the liquid), and 1.5 cups of chicken broth to the skillet with the chicken.

Stir everything well, making sure to dissolve all the browned bits off the bottom of the skillet. The broth will not fully cover the pasta, but that’s okay. Do not add extra liquid at this point.

Place a lid on the pot and allow the broth to come up to a strong simmer. Once simmering, give the pasta a quick stir to loosen it from the bottom, replace the lid, then turn the heat down to medium-low. Let the pasta simmer over medium-low for 10-12 minutes, or until the pasta is tender and only a small amount of saucy liquid remains.

Once the pasta is tender and most of the liquid is absorbed, it’s time to make the buffalo sauce. Add 4oz. of cream cheese (cut into chunks), 2 Tbsp butter, ¼ cup hot sauce, and ½ tsp Worcestershire sauce. Continue to stir and cook over medium-low until the cream cheese is fully melted into the sauce.

Add ½ cup of shredded Monterey Jack cheese to the skillet and stir until it has melted into the sauce.

Top the buffalo chicken pasta with sliced green onions and serve hot!

More Buffalo Sauce Recipes

Easy Buffalo Sauce

$1.73 recipe / $0.29 serving

Slow Cooker Buffalo Chicken

$12.65 recipe / $1.58 serving

Buffalo Wings

$12.24 recipe / $3.06 serving

Easy Buffalo Chicken Dip

$9.35 recipe / $1.17 serving

The post Buffalo Chicken Pasta appeared first on Budget Bytes.

What is Chicken Fried Rice?

Chicken fried rice is a Chinese dish made with cooked rice that is stir-fried in a wok with chicken, vegetables, and eggs, and seasoned with a savory sauce. It’s extremely flexible and budget-friendly, which is why we love this dish! The recipe below is an American adaptation, using a skillet instead of a wok and ingredients that are easily sourced in most American grocery stores. If you are vegetarian, you can make this without the chicken, or try our Vegetable Fried Rice recipe!

Do I Need a Wok?

This recipe is designed to be made easily in a regular pan; however, we highly recommend using a nonstick pan over stainless steel. We found in testing that some of the eggs stuck to the bottom of the stainless steel pan and burned, adding an unpleasant flavor to the whole dish.

What Else Can I Put In Chicken Fried Rice?

If you have any leftover veggies from previous dinners, you can chop them up and toss them in this tasty chicken fried rice. It’s also easy to grab a bag of frozen mixed vegetables (carrots, peas, corn, and green beans) to save on prep time!

How To Store Leftovers

Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat with a little bit of water added to rehydrate the rice. You can also sprinkle some water over individual portions and microwave in 30-second increments until warmed through.

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Chicken Fried Rice

Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too.

Course Dinner, Main Course

Cuisine Chinese

Total Cost ($4.74 recipe / $1.19 serving)

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 500kcal

Author Jess – Budget Bytes

Ingredients

• 2 cloves garlic, minced $0.16
• 1 tsp grated fresh ginger $0.10
• 3 green onions, sliced $0.30
• 1 carrot, diced small $0.16
• 1 red bell pepper, diced $1.50
• 1 cup frozen peas $0.50
• 1 large boneless skinless chicken breast $2.62
• 2 large eggs $0.46
• 3 Tbsp cooking oil, divided $0.13
• 3 Tbsp toasted sesame oil $0.96
• 3 Tbsp soy sauce $0.15
• 3 cups cooked and cooled rice $0.62

Instructions

• Prepare the vegetables beforehand so they’re ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.
• On a separate, clean cutting board, cut your chicken into ½ inch pieces so you get a little in every bite. Set aside (and wash your hands!)
• Lightly whisk the eggs in a small bowl. Heat a large skillet over medium heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate off to the side.
• Turn the heat up to medium-high. Add the diced carrots, stir, and cook for about two minutes. Next, add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.
• Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the ½ inch pieces of chicken and completely cook through, about 4 minutes. Once the chicken is about ½ of the way cooked through (2-3 minutes), add the garlic and ginger and cook for an additional 2-3 minutes.
• Then, add the cooked and cooled rice to the skillet. Stir and cook the chicken and rice together for about 2 minutes, or until the rice is heated through. Pour the soy sauce and toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.
• Add the eggs and vegetables back to the skillet with the chicken and rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 44g | Protein: 23g | Fat: 26g | Sodium: 875mg | Fiber: 4g

how to make Chicken Fried Rice – step by step photos

Prepare the vegetables beforehand so they’re ready to go when needed. Mince 2 garlic cloves, grate 1 tsp fresh ginger, dice 1 carrot and 1 bell pepper, slice 3 green onions (separate the green ends from the white ends), and measure 1 cup of frozen peas.

On a separate, clean cutting board, cut 1 large boneless, skinless chicken breast into ½ inch pieces so you get a little in every bite. Set aside (and wash your hands!)

Lightly whisk 2 large eggs in a small bowl. Heat a large skillet over medium heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate off to the side.

Turn the heat up to medium-high. Add the diced carrots, stir, and cook for about two minutes. Next, add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.

Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the ½ inch pieces of chicken and completely cook through, about 4 minutes. Once the chicken is about ½ of the way cooked through (2-3 minutes), add the 2 cloves of garlic and 1 tsp ginger and cook for an additional 2-3 minutes.

Then, add 3 cups cooked and cooled rice to the skillet. Stir and cook the chicken and rice together for about 2 minutes, or until the rice is heated through. Pour the 3 Tbsp soy sauce and 3 Tbsp toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.

Add the eggs and vegetables back to the skillet with the chicken and rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

This flavorful chicken fried rice is so much better than takeout!

More Easy Takeout Recipes

Spicy Sriracha Noodles

$2.50 recipe / $1.25 serving

Beef and Cabbage Stir Fry

$7.14 recipe / $1.79 serving

Chicken Stir Fry

$10.55 recipe / $1.76 serving

Honey Garlic Chicken

$9.58 recipe / $2.39 serving

The post Chicken Fried Rice appeared first on Budget Bytes.