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.

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Creamy Dijon Chicken

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

Course Dinner

Cuisine American

Total Cost $9.35 recipe / $2.33 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

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

Serving: 1serving | Calories: 271kcal | Carbohydrates: 4g | Protein: 15g | Fat: 22g | Sodium: 742mg | Fiber: 1g

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! ;)

More Easy Chicken Recipes

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.

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.

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!”

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Air Fryer Salmon

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

Course Dinner, Main Course

Cuisine American

Total Cost ($8.79 recipe / $2.19 serving)

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 (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

Serving: 3.5ounces | Calories: 199kcal | Carbohydrates: 14g | Protein: 20g | Fat: 6g | Sodium: 299mg | Fiber: 0.2g

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.

Here in Tennessee, the weather stays hot until October, so I always associate camping with early autumn. It’s something I look forward to sharing with my daughter now that she’s 3 and a little more adaptable. You already know this s’mores dip will be on the menu for our next camping trip! It gives us all the flavors and fun of s’mores with minimal cleanup. Plus, it’s perfect for little hands (and big hands, too!) to dip and enjoy. Just be careful to not touch the skillet—she’s hot!

What is S’mores Dip?

I think most of us are familiar with traditional s’mores: graham crackers sandwiched with a layer of chocolate and a big toasted marshmallow. Well, with my s’mores dip recipe, we’re ditching the roasting stick and building our s’mores right in a cast iron skillet! I layer semi-sweet chocolate chips AND white chocolate chips for the ultimate indulgence (but on a budget, of course), then top it all off with mini marshmallows. Everything melts together in the oven (or on a hot grill or over a campfire if you have the right set up), and voila! You have a delicious, ooey-gooey s’mores dip to scoop up with graham crackers.

What Else Can I Add?

This is one recipe you really can’t mess up! Feel free to get creative and add your own twist. Some fun ideas include:

• Peanut butter or butterscotch chips
• A drizzle of caramel sauce on top
• Dollops of peanut butter between the chocolate and marshmallow layers
• Chopped nuts (peanuts, almonds, pecans) mixed in with the chocolate chips
• Instead of graham crackers, try dipping with cookies, fruit, or pretzels/Ritz crackers (salty and sweet is always a winning combo!)

Do I Need a Cast Iron Skillet?

Cast iron heats up evenly and stays hot for a long time, making it the perfect vessel for this s’mores dip. The chocolate melts quickly and stays melted for longer in a cast iron skillet. However, you can make this recipe in any oven-safe dish or pan. Just keep an eye on the dip, as it may cook a bit faster or slower, depending on your dish.

Storage and Reheating Instructions

One of my favorite things about this s’mores skillet dip is how it can be reheated multiple times so nothing goes to waste. Just pop it back in the oven until warmed through and melty. You can also store any leftover dip in the fridge for 3-4 days in a microwave-safe container and reheat as needed.

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S’mores Dip

This oven baked S'mores Dip recipe is the cleanest, mess-free way to serve s'mores year-round! Zero fuss with just 4 ingredients.

Course Dessert

Cuisine Amercian

Total Cost ($5.59 recipe / $0.69 serving)

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings, 6 crackers dipped per person

Calories 384kcal

Author Jess – Budget Bytes

Equipment

• 9'' Cast Iron Skillet

Ingredients

• 1 ½ cups semi-sweet chocolate chips $2.22
• ½ cup white chocolate chips $1.42
• 1 cup mini marshmallows $0.84
• ½ box Graham crackers $1.11

Instructions

• Preheat oven to 350 degrees. Spread semi-sweet chocolate chips on the bottom of your cast iron skillet.
• Then, spread white chocolate chips across the top of the semi sweet chocolate chips.
• Top with mini marshmallows.
• Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.
• Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking.
• Remove from oven and serve hot with graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Sodium: 187mg | Fiber: 4g

how to make S’mores Dip – step by step photos

Preheat oven to 350 degrees. Spread 1 ½ cups semi-sweet chocolate chips on the bottom of your cast iron skillet.

Then, spread ½ cup white chocolate chips across the top of the semi sweet chocolate chips.

Top with 1 cup mini marshmallows. Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.

Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking. Remove from oven and serve hot with ½ a box of graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

No camping trip or bonfire necessary; this easy skillet s’mores dip is a year-round treat I’ll be making on repeat!

The post S’mores Dip appeared first on Budget Bytes.

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

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!

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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 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4

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

Serving: 1serving | Calories: 347kcal | Carbohydrates: 30g | Protein: 14g | Fat: 20g | Sodium: 1225mg | Fiber: 1g

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!

More Easy Chicken Recipes

Creamy Garlic Chicken

$9.21 recipe / $2.30 serving

Peanut Noodles with Chicken

$9.20 recipe / $2.30 serving

Sheet Pan Chicken Fajitas

$13.90 recipe / $3.48 serving

Creamy Chicken and Gnocchi

$8.41 recipe / $2.10 serving

The post Honey Garlic Chicken appeared first on Budget Bytes.

What Are Tuscan White Bean Stuffed Tomatoes?

Stuffed tomatoes are such an underrated dish. You can stuff them with almost anything you have on hand—grains, beans, meats, veggies, cheese! In this recipe, I take inspiration from Tuscan cuisine and stuff the tomatoes with a hearty mixture of cannellini beans, four types of diced vegetables, breadcrumbs, Italian seasonings, tomato sauce, and shredded cheese. Each tomato is then baked until it’s tender, juicy, and bursting with flavor. They’re like mini casseroles in tomato form!

What Type Of Tomato is Best for Stuffing?

You want large, firm, and ripe ”slicing” tomatoes for this recipe. Beefsteak and large heirloom tomatoes are also great options because they’re big and easy to stuff. Roma tomatoes could also work, but the oval shape makes stuffing a bit more challenging. For serving a crowd, I use smaller vine-ripened tomatoes so the filling goes further. Whichever variety you choose, make sure your tomatoes are firm and not mushy!

Storage Instructions

Leftover Tuscan white bean stuffed tomatoes will last up to 3-4 days in the fridge when stored in an airtight container. To reheat, cover with foil and bake at 350°F for about 15 minutes or until heated through. I wouldn’t freeze this recipe as the tomatoes may become too watery after thawing. However, the filling freezes well.

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Tuscan White Bean Stuffed Tomatoes

This Tuscan White Bean Stuffed Tomatoes recipe is hearty, warming, and deeply satisfying. It's also budget-friendly and easy to make!

Course Main Course, Side Dish

Cuisine Italian

Total Cost $9.71 recipe / $2.42 serving

Prep Time 15 minutes minutes

Cook Time 51 minutes minutes

Total Time 1 hour hour 6 minutes minutes

Servings 4 servings, 1 tomato per person

Calories 197kcal

Author Jess – Budget Bytes

Ingredients

• 4 large “slicing” tomatoes* $4.54
• 1 can cannellini beans $0.86
• 1 carrot, peeled $0.10
• ½ yellow onion $0.47
• 2 sticks celery $0.10
• 2 Tbsp olive oil, divided $0.38
• 1 zucchini, diced small $0.93
• 1 sprig rosemary** $0.19
• ½ Tbsp dried Italian herb blend $0.29
• 1½ tsp salt $0.01
• 1 Tbsp apple cider vinegar $0.03
• ½ tsp freshly cracked black pepper $0.12
• ½ tsp red pepper flakes $0.06
• 3 cloves garlic, minced $0.15
• 8oz can tomato sauce $0.74
• ¼ cup bread crumbs $0.16
• ½ cup shredded Italian cheese blend*** $0.58

Instructions

• Hollow out 4 large tomatoes, keeping the tops and transferring the juicy seeds and inside flesh to a medium mixing bowl. Reserve everything!
• Dice the carrot, yellow onion, and celery sticks into small pieces to make mirepoix (which is a combination of diced veggies used to flavor a recipe).
• Pour 1 ½ Tbsp olive oil into a saucepan with salt, pepper, red pepper flakes, Italian herbs, and the diced carrots, onions, and celery.
• Once cooked down, about 5 minutes or until veggies are softened and glossy, add the insides from the tomatoes, diced zucchini, rosemary, garlic, and apple cider vinegar and simmer of on medium heat uncovered until a chunky filling forms and some of the juices cook down, about 10 min.
• Add bread crumbs, white cannellini beans and tomato sauce. Stir until combined. Cook for 3 minutes.
• Turn off heat and fold in shredded Italian cheese blend. Set aside.
• Place hollowed out tomatoes in a lightly oiled baking dish. Fill each hollowed out tomato with the cheesy white bean filling and put their tomato “lids” on. Fill in around each tomato with any extra filling. Brush remaining olive oil on top of all 4 tomatoes and cover the entire baking dish lightly with tinfoil. Bake for 15 min at 375°F.
• Remove tinfoil and bake an additional 15 minutes. Broil on high for the last 3 minutes to get some color on top of the tomatoes, if needed.
• Serve each tomato over pasta or rice.

See how we calculate recipe costs here.

Notes

*If you want to stretch this recipe further for more than 4 people, you can buy slightly smaller tomatoes on the vine and follow these same instructions, serving the smaller stuffed tomatoes with more pasta or rice to keep your guests happy and full! In my experience, you can find tomatoes for much cheaper (and more flavorful!) when they are in season.

**Dried rosemary also works well.

*** I chose the shredded Italian cheese blend at my local Kroger, but provolone, mozzarella, Parmesan, and even cheddar cheese work well in this recipe—use whatever you have on hand!

Nutrition

Serving: 1stuffed tomato | Calories: 197kcal | Carbohydrates: 19g | Protein: 7g | Fat: 12g | Sodium: 1245mg | Fiber: 4g

how to make Tuscan White Bean Stuffed Tomatoes – step by step photos

Hollow out 4 large tomatoes, keeping the tops and transferring the juicy seeds and inside flesh to a medium mixing bowl. Reserve everything!

Dice 1 peeled carrot, ½ a yellow onion, and 2 celery sticks into small pieces to make mirepoix (which is a combination of diced veggies used to flavor a recipe). Pour 1 ½ Tbsp olive oil into a saucepan with 1½ tsp salt, ½ tsp pepper, ½ tsp red pepper flakes, ½ Tsp Italian herbs, and the diced carrots, onions, and celery.

Once cooked down, about 5 minutes or until veggies are softened and glossy, add the insides from the tomatoes, 1 diced zucchini, 1 sprig of rosemary, 3 minced garlic cloves, and 1 Tbsp of apple cider vinegar and simmer of on medium heat uncovered until a chunky filling forms and some of the juices cook down, about 10 min.

Add ¼ cups of bread crumbs, 1 can of white cannellini beans, and an 8-oz can of tomato sauce. Stir until combined. Cook for 3 minutes.

Turn off heat and fold in ½ a cup of shredded Italian cheese blend. Set aside.

Place hollowed out tomatoes in a lightly oiled baking dish. Fill each hollowed out tomato with the cheesy white bean filling and put their tomato “lids” on.

Fill in around each tomato with any extra filling. Brush remaining ½ Tbsp of olive oil on top of all 4 tomatoes and cover the entire baking dish lightly with tinfoil. Bake for 15 min at 375°F.

Remove tinfoil and bake an additional 15 minutes. Broil your baked stuffed tomatoes on high for the last 3 minutes to get some color on top of the tomatoes, if needed. Serve each tomato over pasta or rice.

You NEED to try these protein-packed Tuscan white bean stuffed tomatoes the next time you’re craving something warm, hearty, and delicious!

The post Tuscan White Bean Stuffed Tomatoes appeared first on Budget Bytes.

What is Key Lime Pie?

Is Key lime pie supposed to be yellow or green?

Believe it or not, key lime pie is supposed to be yellow! Key lime juice, by nature, is a pale yellow color, meaning the filling of a traditional key lime pie will also be yellow. Green key lime pies have added food coloring or additional ingredients to achieve the green color. So don’t worry if your homemade key lime pie bars look yellow instead of green—that’s how they should be!

Storage Instructions

Keep your key lime squares in an airtight container in the refrigerator for 3-4 days. The crust may soften slightly after a few days, but they’ll still taste delicious! These bars also freeze really well. Lay them out in a single layer on a baking sheet and freeze for an hour, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.

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Key Lime Pie Bars

These creamy, tart, and perfectly sweet Key Lime Pie Bars are like a slice of paradise and couldn't be any easier to make!

Course Dessert

Cuisine Amercian

Total Cost ($8.19 recipe / $0.54 serving)

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cool Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 15 bars, 1 square per person

Calories 373kcal

Author Jess – Budget Bytes

Ingredients

Crust Ingredients

• 15 ritz crackers* $0.55
• 9 sheets of Graham crackers (1 package)** $0.74
• 4 Tbsp unsalted butter $0.49
• 3 Tbsp brown sugar $0.09

Filling Ingredients

• 2 Tbsp cornstarch $0.10
• 2 Tbsp cold water $0.00
• 1 lime, zest + juice*** $0.25
• ¾ cup lime juice $0.49
• ¼ cup full fat Greek yogurt $1.02
• 2 14 oz. cans sweetened condensed milk $4.46

Instructions

• In a food processor, combine Ritz crackers, graham crackers, unsalted butter, and brown sugar.
• Pulse until well-combined, but not too fine!
• Press crust evenly into parchment-lined 9×13” baking dish.
• Bake crust for 15 minutes at 350°F. Remove from oven and let cool.
• Gather cornstarch, cold water, lime juices, lime zest, Greek yogurt, and sweetened condensed milk. Whisk cornstarch and cold water together.****
• Whisk all key lime filling ingredients together in a large mixing bowl until smooth.
• Pour key lime filling on top of pre-baked crust.
• Bake for another 15 minutes at 350°F. Remove from oven, allowing it to cool completely.
• Pop it in the fridge for 30 minutes to an hour. Then, slice bars into squares and (optional) serve with a dollop of homemade whipped cream or Cool Whip! Enjoy.

See how we calculate recipe costs here.

Notes

*About one and a half “fresh stacks” of Ritz Crackers

**One sheet of graham crackers equals 4 crackers per sheet.

***Nellie and Joe’s key lime juice is my favorite option for this recipe, but regular lime juice works just fine and is more budget-friendly. Regular lime juice is a little sweeter than key lime juice, but I found including the extra 1-2 Tbsp of juice from the fresh lime helped give it a little more tartness!

****Whisking the corn starch and cold water together before whisking all of the ingredients together is preferable to avoid lumps.

 

Nutrition

Serving: 1square | Calories: 373kcal | Carbohydrates: 61g | Protein: 7g | Fat: 12g | Sodium: 319mg | Fiber: 1g

how to make Key Lime Pie Bars – step by step photos

In a food processor, combine 15 Ritz crackers, 9 sheets of Graham crackers, 4 Tbsp of unsalted butter, and 3 Tbsp of brown sugar.

Pulse until well combined, but not too fine!

Press crust evenly into parchment-lined 9×13” baking dish. Bake crust for 15 minutes at 350°F. Remove from oven and let cool.

Gather 2 Tbsp cornstarch, 2 Tbsp cold water, ¾ cup of lime juice, the additional juice and zest from 1 lime, ¼ cup of full fat Greek yogurt, and 2 14 oz. cans of sweetened condensed milk. Whisk cornstarch and cold water together.

Whisk all key lime filling ingredients together in a large mixing bowl until smooth.

Pour key lime filling on top of pre-baked crust.

Bake for another 15 minutes at 350°F. Remove from oven, allowing it to cool completely.

Pop it in the fridge for 30 minutes to an hour. Then, slice bars into squares and (optional) serve with a dollop of homemade whipped cream or Cool Whip! Enjoy.

This recipe for key lime pie bars is bright, tangy, and refreshing—perfect for summertime!

The post Key Lime Pie Bars appeared first on Budget Bytes.

What is Sweet Corn Risotto?

Oh, how I love a good risotto. This Italian dish is made from starchy, short-grain rice cooked in broth until all those lovely starches are released – giving the recipe its creamy, dreamy texture WITHOUT adding any cream. This sweet corn risotto is similar to my Parmesan risotto but with a summery twist! I shave the corn off the cob and use the bare cobs (yep, we use the whole cob here) to give the broth that sweet corn taste. White wine, butter, arborio rice, and Parmesan cheese round out the flavors, making this recipe a must-try this season.

What Else Can I Add?

This sweet corn risotto recipe is delicious as-is, but it’s also the perfect base for adding other ingredients. Here are a few ideas:

• Crispy pancetta or air fryer bacon pieces
• Sautéed mushrooms
• Roasted garlic
• Softened leeks
• Fresh spinach

Serving Suggestions

I love to serve my creamy corn risotto with roasted asparagus and tomatoes, quick garlic butter shrimp, or balsamic roasted vegetables.

How to Store Sweet Corn Risotto

This sweet corn risotto is best eaten fresh but can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop, stirring often, with a splash of broth or water to bring back its creamy texture. I don’t recommend freezing risotto purely because the texture doesn’t hold up well after thawing.

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Sweet Corn Risotto

This Sweet Corn Risotto is infused with the flavors of summer! It's comforting, simple, and budget-friendly cooking at its finest.

Course Main Course

Cuisine Italian

Total Cost ($9.37 recipe / $2.34 serving)

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings, about 1.5 cups per serving

Calories 494kcal

Author Jess – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

• 3 corn cobs $0.99
• ½ small sweet onion $0.94
• 3 Tbsp salted butter, divided $0.42
• 1 ½ cups arborio rice $2.28
• ¼ cup white wine* $0.58
• 5 cups vegetable broth $1.45
• ½ cup shredded Parmesan cheese $2.71

Instructions

• Cut corn from cobs and chop the bare cobs in half. Dice the onion, and gather white wine*, shredded Parmesan cheese, butter, and arborio rice.
• Add bare cobs and veggie broth to a pot and bring to a simmer on low heat while you prepare the risotto:
• Melt 2 Tbsp butter in a skillet over medium-high heat and cook the onion down until glossy.
• Add arborio rice to butter and onion and toast for 1-2 minutes.
• Add corn, cook for an additional minute.
• Add white wine and cook down.
• Add one ladle full of corn veggie broth and stir constantly. Wait until the broth is around 75% absorbed by the rice before adding the next ladle. Keep adding ladles of broth until all the stock is used and the risotto is creamy and complete. This step will take about 20 minutes in total.
• Stir in 1 Tbsp butter and the Parmesan cheese. Serve with parsley or other fresh herbs (optional).

See how we calculate recipe costs here.

Notes

* If wine is not in your budget, it’s ok to skip it. If you can cook with wine, I recommend a crisp, dry white like a Sauvignon Blanc or Pinot Grigio. An unoaked Chardonnay would also work in this risotto! There are super affordable bottles out there that are great for cooking ($5 for Yellowtail and even less dough needed if you pick up a single serving mini bottle!) Did you know you can also freeze wine in ice cube trays for cooking later, so you never waste a bottle?

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 81g | Protein: 11g | Fat: 13g | Sodium: 1475mg | Fiber: 4g

how to make SWEET CORN RISOTTO – step by step photos

Using a sharp knife, cut the corn from 3 cobs into a large bowl. Carefully chop the bare cobs in half and set the corn kernels to one side for now.

Dice ½ a small, sweet onion into small pieces. Gather ½ a cup of Parmesan cheese, 3 Tbsp of salted butter (divided), a ¼ cup of white wine (if using), and 1½ cups of arborio rice.

Add the halved corn cobs into a pot and cover with 5 cups of veggie broth. Bring the broth to a simmer over low heat while you prepare the risotto.

Add 2 Tbsp of salted butter to a large skillet over medium-high heat. Once melted, add the diced onion to the butter and cook down until glossy. We don’t want the onion to brown or caramelize; we just want it to become fragrant and soft.

Add 1½ cups of arborio rice to the skillet with the butter and onions. Allow the rice to toast for 1-2 minutes, stirring occasionally.

Pour the previously prepared corn kernels into the skillet and cook for another minute.

Add a ¼ cup of white wine to the skillet to release any browned bits from the bottom of the pan (known as deglazing). Stir and allow the wine to cook down for 1-2 minutes.

Slowly ladle 1 cup of hot corn veggie broth into the skillet with the rice, and stir until about 75% of the liquid has been absorbed.

Add 1 ladle of broth at a time, stirring often, until the rice has mostly absorbed all 5 cups. This will take about 20 minutes in total. Your rice should be al dente, meaning it still has a slight bite to it. The risotto should also be creamy and not soupy.

Add 1 Tbsp of salted butter and ½ a cup of shredded Parmesan cheese to your summer corn risotto and stir until well combined.

Serve hot and (optional) garnish with parsley or other fresh herbs.

There’s nothing quite like a creamy bowl of sweet corn risotto to fill your belly on a late summer night!

The post Sweet Corn Risotto appeared first on Budget Bytes.

Should I Boil Vegetables Before Grilling?

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

Serving Suggestions for grilled vegetables

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

Storage Instructions

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

Favorite Cost effective grill

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Grilled Vegetables

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

Course Side Dish

Cuisine Amercian

Total Cost $7.64 recipe / $0.95 serving

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 8 servings (side dish)

Calories 67kcal

Author Jess – Budget Bytes

Equipment

• Indoor Grill

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

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

Nutrition

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

how to make Grilled Vegetables – step by step photos

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

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

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

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

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

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

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

More Grilled Recipes

Grilled Salmon

$9.27 recipe / $3.09 serving

Grilled Corn On The Cob

$3.15 recipe / $0.78 serving

Grilled Chicken

$9.02 recipe / $2.25 serving

Grilled Cabbage

$3.74 recipe / $0.62 serving

The post Grilled Vegetables appeared first on Budget Bytes.

I don’t know about you, but one thing that’s never left off my grocery list in the summertime is watermelon! We’re lucky here in Tennessee because you can find the sweetest and juiciest ones at our local farmers’ markets (or your neighbors!), but even if you buy them from the grocery store, they are affordable, especially when you consider how many servings you get out of just one melon! If you’re curious how to cut them without losing a finger, we’ve got you covered.

Storage Tips

Watermelon, as its name suggests, is full of water. I recommend enjoying this salad shortly after it’s made for the best flavor and texture. However, it will keep for up to 2 days in the refrigerator. You may need to drain off excess juice before serving, and I highly recommend giving the salad a good toss!

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Watermelon and Feta Salad

Watermelon and feta salad is sweet, juicy, salty, and tangy! This flavorful salad is always in my top 10 side dishes every summer!

Course Salad

Cuisine American

Total Cost ($8.04 recipe / $1.34 serving)

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 (1.5 cups per person)

Calories 205kcal

Author Jess – Budget Bytes

Ingredients

Dressing:

• 1 Tbsp white vinegar $0.02
• 2 Tbsp olive oil $0.34
• 1/2 tsp salt $0.01
• 1/2 tsp freshly cracked black pepper $0.08
• 2 Tbsp Homemade Balsamic Glaze $0.58

Salad:

• 1/2 small watermelon, diced (about 4 cups) $1.98
• 1/2 cup crumbled feta cheese $2.88
• 1 cucumber, peeled and diced $0.64
• 1/2 red onion, finely julienned $0.46
• 2 Tbsp minced fresh mint $0.89
• 2 Tbsp minced fresh parsley $0.16

Instructions

• To make the dressing, combine white vinegar, olive oil, salt and pepper in a bowl. Whisk to emulsify.
• Dice watermelon into 1/2-inch cubes.
• Gather diced watermelon, crumbled feta cheese, diced cucumber, julienned onion, minced parsley and mint.
• Pour dressing over watermelon salad components.
• Gently toss the salad in a large mixing bowl until combined. Be careful to not mash up all of the watermelon cubes! I like to let my watermelon feta salad sit in the refrigerator, covered, for a bit (even up to an hour or so!) to let the flavors really meld.
• Drizzle each portion with a generous swirl of Homemade Balsamic Glaze. Top with extra salt and pepper if needed and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 205kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Sodium: 343mg | Fiber: 2g

how to make Watermelon and Feta Salad – step by step photos

To make the dressing, combine 1 Tbsp white vinegar, 2 Tbsp olive oil, 1/2 tsp salt and 1/2 tsp pepper in a bowl. Whisk to emulsify.

Dice 1/2 of a small watermelon into 1/2-inch cubes.

Gather the diced watermelon, 1/2 cup crumbled feta cheese, 1 diced cucumber, 1/2 of a julienned red onion, and 2 Tbsp each minced parsley and mint.

Pour the dressing over watermelon salad components.

Gently toss the salad in a large mixing bowl until combined. Be careful to not mash up all of the watermelon cubes! I like to let my watermelon feta salad sit in the refrigerator, covered, for a bit (even up to an hour or so!) to let the flavors really meld. Drizzle each portion with 1/2 Tbsp Homemade Balsamic Glaze. Top with extra salt and pepper if needed and enjoy!

This refreshing watermelon and feta salad is about to become your favorite summer side!

More Easy Salad Recipes

Creamy Cucumber Salad

$2.31 recipe / $0.58 serving

Caprese Salad

$13.93 recipe / $2.32 serving

Caesar Salad

$8.50 recipe / $1.42 serving

Classic Three Bean Salad

$2.79 recipe / $0.56 serving

The post Watermelon and Feta Salad appeared first on Budget Bytes.

What Else Can I Add?

This fresh and fruity watermelon gazpacho lends itself so well to extra fruits and veggies on fridge cleanout day. Other melons, like cantaloupe or honeydew, can add more bulk and sweetness. Some strawberries add a touch of sweet and sour flavor. For veggies, beets, zucchini, or summer squash are all great choices.

Storage Instructions

Store leftover watermelon gazpacho in an airtight container in the refrigerator for up to 3 days. Enjoy chilled for the best flavor.

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Watermelon Gazpacho

This vibrant, savory-sweet Watermelon Gazpacho is a celebration of the summer season. Chilled soup? Yes, please!

Course Soup

Cuisine Spanish

Total Cost $8.10 recipe / $1.35 serving

Prep Time 25 minutes minutes

Cook Time 0 minutes minutes

Total Time 25 minutes minutes

Servings 6 bowls (1.5 cups each)

Calories 195kcal

Author Jess – Budget Bytes

Equipment

• Large Blender

Ingredients

• 3 Tbsp sherry vinegar* $0.69
• 3 Tbsp olive oil $0.57
• 1/2 tsp salt $0.01
• 1/2 tsp freshly cracked black pepper $0.03
• 1/2 watermelon, divided (approx. 9 cups)** $2.34
• 1 cucumber, seeded and diced, divided $0.64
• 1 red bell pepper, seeded and chopped, divided $1.48
• 3 roma tomatoes, seeded and diced, divided $0.63
• 1/4 red onion, diced $0.30
• 1 jalapeño, seeded and diced small $0.40
• 1 Tbsp basil, minced $0.89
• 1 Tbsp parsley, minced $0.12

Instructions

• Whisk together sherry vinegar, olive oil, salt, pepper.
• Add 4.5 cups of watermelon, half a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and red onion to blender.
• Blend until smooth while simultaneously streaming in the vinegar mixture.
• Pour gazpacho broth into large container and stir in 4.5 cups of diced watermelon, diced cucumber, diced bell pepper, 1 seeded and diced roma tomato, seeded and small-diced jalapeno and fresh herbs.
• Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.

See how we calculate recipe costs here.

Notes

*Rice wine vinegar, white vinegar, and apple cider vinegar make good substitutions, if needed.

**¼ can be cut into messy larger chunks, it will go in the blender to make broth. The other ¼ should be diced into bite-sized pieces to stir in after blending is done. It adds lovely texture!

Nutrition

Serving: 1.5cups | Calories: 195kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Sodium: 202mg | Fiber: 3g

how to make Watermelon Gazpacho – step by step photos

Whisk together 3 Tbsp sherry vinegar, 3 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper.

Add 4.5 cups of watermelon, half of a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and 1/4 of a diced red onion to blender.

Blend until smooth while simultaneously streaming in the vinegar mixture.

Pour gazpacho broth into a large container and stir in 4.5 cups of diced watermelon, the remaining half of a peeled and diced cucumber, half of a seeded and diced bell pepper, 1 seeded and diced roma tomato, 1 seeded and brunoised jalapeno, 1 Tbsp minced fresh basil, and 1 Tbsp minced fresh parsley. Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.

This refreshing watermelon gazpacho is sure to cool you off this summer!

More Easy Soup Recipes

Lemony Chickpea Soup

$4.52 recipe / $1.13 serving

Mediterranean Lentil Soup

$7.59 recipe / $1.08 serving

Roasted Tomato Soup

$8.62 recipe / $2.16 serving

Easy Taco Soup

$11.84 recipe / $1.97 serving

The post Watermelon Gazpacho appeared first on Budget Bytes.