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.

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.

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.

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.

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 is Mexican Street Corn Salad?

Serving Suggestions

I can’t think of any summery meal that this recipe for street corn salad wouldn’t pair well with! Grilled chicken, turkey burgers, or our Tajín shrimp tacos would be great options. I also serve it as a ‘dip’ with tortilla chips – try it out!

Storage Instructions

Street corn salad is delicious when served hot or cold. You can enjoy it right away or store any leftovers in the fridge for up to 3 days. An airtight container works best for keeping the salad fresh! Give everything a good mix to redistribute the dressing before serving.

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Street Corn Salad (Esquites)

This Street Corn Salad has all the tangy, creamy, spicy flavors of eloté but in an easy-to-eat snackable form. It's the perfect summer side!

Course Side Dish

Cuisine Mexican

Total Cost ($3.51 recipe / $0.58 serving)

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings, ¾ cup per person

Calories 140kcal

Author Jess – Budget Bytes

Equipment

• Cast Iron Skillet

Ingredients

Dressing Ingredients

• 3 Tbsp mayonnaise $0.24
• 2 Tbsp plain Greek yogurt $0.12
• 1 lime $0.25
• ¼ tsp smoked paprika $0.04
• ⅛ tsp cayenne pepper $0.02
• ¼ tsp chili powder $0.02
• ¼ tsp sea salt $0.01

Salad Ingredients

• 5 ears of corn, husked* $1.65
• ¼ cup fresh cilantro $0.22
• 3 Tbsp cotija cheese** $0.62

Optional but Recommended

• 2 Tbsp pickled red onion $0.24
• 1 Tbsp pickled jalapeño $0.08

Instructions

• Shave kernels from corn cobs into a mixing bowl with a sharp knife.
• Mince cilantro and (if using) dice jalapeños and onions into small pieces.
• Gather dressing ingredients: mayonnaise, Greek yogurt, smoked paprika, cayenne pepper, chili powder, and sea salt. Zest and juice lime.
• Whisk all dressing ingredients together until smooth.
• In a very hot skillet, add corn kernels and stir them every 30 seconds or so just until there’s a good mix of toasty corn kernels present. You do not need to cook them for long or add any oil, you just want some color on the kernels. Remove from skillet and pour into large serving bowl.
• Toss toasted corn, cotija cheese, cilantro and dressing together until well combined. (Add diced pickled onions and jalapeños if you chose to include them!) This salad can be enjoyed warm or chilled with an extra sprinkle of chili powder on top if you like it spicy! Enjoy. 

See how we calculate recipe costs here.

Notes

*Frozen corn can be used instead, about 4 cups.
**Grated Parmesan, queso fresco, feta, or goat cheese would make great substitutions, if needed.

The nutritional information does not include the optional pickled red onions and pickled jalapeños.

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Sodium: 253mg | Fiber: 2g

how to make Street corn salad – step by step photos

Use a sharp knife to shave the kernels from 5 husked ears of corn into a large bowl.

Mince ¼ cups of fresh cilantro and (if using) dice 2 Tbsp of pickled red onion and 1 Tbsp of pickled jalapeño into small pieces. Gather 3 Tbsp of cotija cheese and set everything aside while making the salad dressing.

Add 3 Tbsp of mayonnaise, 2 Tbsp plain Greek yogurt, ¼ tsp smoked paprika, ⅛ tsp cayenne pepper, ¼ tsp chili powder, and ¼ tsp sea salt. Zest and juice one lime, and add the zest and juice to the bowl with the other ingredients.

Whisk everything together until smooth and creamy.

Heat a dry skillet over high heat. Once the skillet is hot, add the kernels and stir them every 30 seconds or so until some have charred. You don’t need to add any oil to the skillet or cook them for long – about 5 minutes is more than enough. We just want to add a little color and smoky flavor to the corn.

Take the corn off the heat and add it to a large serving bowl. Pour the dressing over the browned corn kernels.

Add the ¼ cup minced cilantro, 3 Tbsp cotija cheese, and (if using) the 2 Tbsp diced pickled red onions and 1 Tbsp diced jalapeño to the corn. Toss everything together until evenly coated in dressing and well combined. Serve warm, or let it chill in the fridge before serving. I always sprinkle some extra chili powder on top because I like it spicy, but that step is totally optional. Enjoy!

This delicious street corn salad recipe will be the star of your next summer cookout!

More Easy Salad Recipes

Pea Salad

$9.54 recipe / $0.95 serving

Caesar Salad

$8.50 recipe / $1.42 serving

Broccoli Salad

$5.79 recipe / $0.96 serving

Ensalada de Aguacate (Avocado Salad)

$3.56 recipe / $0.89 serving

The post Street Corn Salad appeared first on Budget Bytes.

What Else Can I Add?

Grilled cabbage is the perfect vessel for any seasoning your heart desires! Smoked paprika, ranch seasoning, or a sprinkle of your favorite BBQ rub are all great options if you want to mix the flavors up.

Serving Suggestions

I love topping grilled cabbage with our balsamic glaze, extra Parmesan cheese, and fresh parsley. Then, I usually serve it with anything else I’ve cooked on the grill, like grilled salmon or grilled chicken, for the ultimate summer meal!

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Grilled Cabbage

This Grilled Cabbage recipe transforms a simple, budget-friendly veggie into a charred, smokey, and down-right delicious side dish!

Course Side Dish

Cuisine Amercian

Total Cost ($3.74 recipe / $0.62 serving)

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6 servings (side dish)

Calories 109kcal

Author Jess – Budget Bytes

Equipment

• Indoor Grill

Ingredients

• 1 head cabbage (any kind!) cut into 6 wedges* $2.72
• 1 garlic clove, minced $0.05
• 3 Tbsp olive oil $0.36
• 1 tsp sea salt $0.01
• 1/2 tsp freshly cracked black pepper $0.11
• 1 tsp chili flakes $0.13
• 2 Tbsp grated Parmesan $0.36

Instructions

• Peel away the outermost layers of cabbage and discard them.
• Cut your cabbage into 2 inch wedges and shave off the very bottom of the stem so it’s nice and clean. I like to cut the cabbage in half first, so I have a steadier base to cut from. You will want to leave the stem intact when you cut your cabbage into wedges so it stays in one piece on the grill.
• Whisk together the olive oil, minced garlic, sea salt, freshly cracked black pepper, chili flakes, and grated Parmesan in a small bowl.
• Brush the Parmesan cheese mixture over all sides of each cabbage wedge.
• Grill the cabbage on each side for 5-6 minutes each on a 400 degree grill. Once you put the cabbage on the grill, resist the urge to move it around. Let it sear in one spot until it’s time to flip. In my opinion, the more char, the better!
• Dress each grilled cabbage wedge with a drizzle of our balsamic glaze and any additional Parmesan cheese you may have, and sprinkle 1 Tbsp freshly minced parsley on top (all optional). Serve and enjoy!

See how we calculate recipe costs here.

Notes

*Yield depends on the size of cabbage you choose. I usually go for a smaller head of cabbage and end up with about 6-8 wedges total.

Nutrition

Serving: 1serving | Calories: 109kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Sodium: 450mg | Fiber: 4g

how to make Grilled Cabbage – step by step photos

Peel away the outermost layers of the cabbage to remove any wilted, tough, or damaged leaves, and discard them.

Cut your cabbage into 2-inch wedges and shave off the bottom of each wedge to create a clean, flat edge. I like to cut my cabbage in half first; it makes slicing through the stem a bit easier. Turn the cabbage over, slice through the stem, and cut each half into equal-sized wedges. Keep the stem intact for easier grilling!

In a small bowl, combine 3 Tbsp olive oil, 1 minced garlic clove, 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp chili flakes, and 2 Tbsp grated Parmesan.

Brush the Parmesan cheese mixture over all sides of each cabbage wedge.

Heat your grill to 400°F. Carefully place each cabbage wedge onto the grill and cook for 5-6 minutes. Once you put the cabbage on the grill, resist the urge to move it around. Let it sear in one spot until it’s time to flip. In my opinion, the more char, the better!

After 5-6 minutes, flip the cabbage wedges and continue cooking for an additional 5-6 minutes.

(Optional) Drizzle some balsamic glaze over the charred cabbage, top with additional Parmesan cheese (if you have some leftover), and sprinkle with 1 Tbsp freshly minced parsley.

Serve this easy grilled cabbage during your next holiday BBQ, potluck, or grill night!

The post Grilled Cabbage appeared first on Budget Bytes.

Originally posted 1-22-11, updated 7-20-24.

What Are Zucchini Fritters?

Zucchini Fritters are crispy little zucchini cakes made with grated zucchini, flour, seasoning, and a few other add-ins. They resemble little pancakes and are great to enjoy for lunch, as a snack or appetizer, or even as a dinner side dish.

Serving Suggestions

I served these zucchini fritters with our creamy Tzatziki sauce. The cool and fresh flavors of the tzatziki pairs perfectly with the fritters. They also taste great with just a dollop of sour cream and finely sliced green onions. I also wouldn’t be opposed to dipping these in some tartar sauce or our comeback sauce!

Love Zucchini Recipes?

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Zucchini Fritters

These easy zucchini fritters include crispy brown edges, a tender inside, and they’re a super fun way to get your veggies in!

Course Appetizer, Lunch, Side Dish

Cuisine American

Total Cost $3.23 recipe / $0.80 serving

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 4 (makes 7-8 fritters)

Calories 254kcal

Author Marsha – Budget Bytes

Equipment

• Box Grater
• Cheesecloth

Ingredients

• 1 1/2 lbs. zucchini (2 large zucchini) $2.00
• 1/4 yellow onion, finely diced $0.15
• 1 garlic clove, minced $0.08
• 3/4 cup all-purpose flour $0.20
• 1/4 cup grated parmesan cheese $0.40
• 1 large egg, lightly beaten $0.16
• 1 tsp salt, divided $0.08
• 1/2 tsp freshly cracked black pepper $0.04
• 3 Tbsp cooking oil $0.12

For Serving

• Tzatziki Sauce

Instructions

• Wash the zucchini well, trim off the stem, then using the large holes on a box grater, grate the zucchini. You should end up with about 4 cups of grated zucchini.
• Place the grated zucchini in a fine mesh cheesecloth or a strainer over a bowl. Sprinkle ½ tsp of salt over the zucchini. Give the zucchini a quick mix and let it sit for 15 minutes. After 15 minutes, using the cheesecloth or clean hands, squeeze out as much liquid as you can into the bowl or over the sink.
• Add the grated zucchini to a large bowl along with the finely diced onion, garlic, flour, parmesan cheese, egg, ½ tsp salt, and ½ tsp freshly cracked black pepper. Mix all of the ingredients together until well combined.
• In a large non-stick skillet, heat the cooking oil over medium-high heat. Once the oil is hot, add several spoonfuls of the zucchini mixture to the hot skillet to form small pancake-sized patties. Gently flatten the tops of each fritter with the back of a spoon or a spatula and cook each fritter until it is golden brown on both sides – about 3 minutes per side. Cook the fritters in 2 batches to keep from crowding the pan.
• Remove the fritters from the pan and drain on a wire rack or paper towel lined plate. Serve immediately and enjoy while they’re hot!

See how we calculate recipe costs here.

Nutrition

Serving: 2fritters | Calories: 254kcal | Carbohydrates: 25g | Protein: 8g | Fat: 14g | Sodium: 721mg | Fiber: 3g

How to Make Zucchini Fritters – Step By Step Photos

Wash 2 large zucchini (or roughly 1 1/2 lbs.) well, trim off the stem, then using the large holes on a box grater, grate the zucchini. You should end up with approximately 4 cups of grated zucchini.

Place the grated zucchini in a fine mesh cheesecloth or a strainer over a bowl. Sprinkle ½ tsp of salt over the zucchini. Give the zucchini a quick mix and let it sit for 15 minutes to help draw out some of the excess water.

After 15 minutes, using the cheesecloth or clean hands, squeeze out as much liquid as you can into the bowl or over the sink.

Add the grated zucchini to a large bowl along with 1/4 yellow onion (finely diced), 1 clove of garlic (minced), 3/4 cup all-purpose flour, 1/4 cup grated parmesan cheese, 1 large egg, ½ tsp salt, and ½ tsp freshly cracked black pepper.

Mix all of the ingredients together until well combined.

In a large non-stick skillet, heat 3 Tbsp cooking oil over medium-high heat. Once the oil is hot, add several spoonfuls of the zucchini mixture to the hot skillet to form small pancake-sized patties. Gently flatten the tops of each fritter with the back of a spoon or a spatula and cook each fritter until it is golden brown on both sides – about 3 minutes per side.

Cook the fritters in 2 batches to keep from crowding the pan.

Remove the fritters from the pan and drain on a wire rack or paper towel lined plate. Serve immediately and enjoy while they’re hot!

The post Zucchini Fritters appeared first on Budget Bytes.

Originally posted 5-10-10, updated 7-19-24.

What is Tzatziki?

Tzatziki is a popular sauce or dip made with Greek Yogurt, cucumber, and garlic. It also often includes fresh mint, dill, vinegar or lemon juice. It’s light, fresh, cool, and delicious as a sauce or as a dip with fresh vegetables. Once you taste tzatziki sauce you’ll want to slather it on everything! Of course our version has been adapted for the budget bytes kitchen, but here is an Authentic Tzatziki from Olive Tomato if you’re interested.

Serving suggestions

You can enjoy this delicious tzatziki sauce with just about anything. It’s perfect on with grilled meats, sandwiches and wraps, or gyros. You can also add it to salads, grilled vegetables, and grain bowls. And if you just need a quick snack, it’s great as a creamy dip for fresh veggies, breads, and pita chips!

How To Store Leftovers

You can store any leftover Tzatziki sauce in an airtight container in the refrigerator for 5-7 days. The flavors will intensify as it refrigerates. If liquid separates out from the sauce during refrigeration, simply stir to reincorporate before serving.

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Tzatziki Sauce Recipe

This creamy Tzatziki sauce is cool, refreshing, easy to make, and tastes good on just about anything! Perfect as a dip or sauce on your favorite meals.

Course Dip, Sauce

Cuisine Mediterranean

Total Cost $3.99 recipe / $0.67 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 (1/4 cup each)

Calories 56kcal

Author Marsha – Budget Bytes

Equipment

• Box Grater
• Cheesecloth

Ingredients

• 1/2 cucumber* $0.35
• 1 1/2 cups plain Greek yogurt, whole milk $1.87
• 1 clove of garlic, finely minced $0.08
• 1 Tbsp fresh dill, finely minced $1.25
• 1 Tbsp fresh lemon juice $0.20
• 1 Tbsp extra virgin olive oil $0.16
• 1/2 tsp salt $0.04
• 1/8 tsp freshly cracked black pepper $0.02
• 1/4 tsp granulated white sugar $0.02

Instructions

• Wash the cucumber well. Then using the large holes on a box grater, grate half of the cucumber. Save the other half of the cucumber to serve with the tzatziki sauce.
• Place the grated cucumber in a fine mesh cheesecloth or nut milk bag.** Squeeze out as much liquid as you possibly can into a bowl or over the sink. You should end up with roughly ½ cup of grated cucumber after most of the water is squeezed out.
• In a medium mixing bowl add the Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, black pepper, and sugar. Stir well to combine.
• Refrigerate the tzatziki sauce for at least 30 minutes to allow the flavors to marry and blend together. Enjoy served cold. If liquid separates out from the sauce during refrigeration, simply stir to reincorporate before serving.

See how we calculate recipe costs here.

Notes

*Save the other half of the cucumber, cut it into slices, and serve with the tzatziki sauce.

**If you don’t have a cheesecloth or nut milk bag, you can can squeeze the excess water from the cucumber using clean hands or a thick paper towel.

Nutrition

Serving: 1Serving | Calories: 56kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Sodium: 212mg | Fiber: 0.2g

How To Make Tzatziki Sauce – Step By STep Photos

Wash 1 cucumber well. Then using the large holes on a box grater, grate half of the cucumber. Save the other half of the cucumber to serve with the tzatziki sauce.

Place the grated cucumber in a fine mesh cheesecloth or nut milk bag. Squeeze out as much liquid as you possibly can into a bowl or over the sink. You should end up with roughly ½ cup of grated cucumber after most of the water is squeezed out.

In a medium mixing bowl add 1 1/2 cups plain Greek yogurt, the grated cucumber, 1 garlic clove (finely minced), 1 Tbsp fresh dill (finely minced), 1 Tbsp lemon juice, 1 Tbsp extra virgin olive oil, 1/2 tsp salt, 1/8 tsp freshly cracked black pepper, and 1/4 tsp white sugar.

Stir everything together well to combine.

Cover and refrigerate the tzatziki sauce for at least 30 minutes to allow the flavors to marry and blend together. If liquid separates out from the sauce during refrigeration, simply stir to reincorporate before serving. Enjoy served cold with veggies, pita chips, wraps, or on top of your favorite meals!

More Sauce Recipes

Chimichurri Sauce

$2.20 recipe / $0.37 serving

Easy Marinara Sauce

$3.11 recipe / $0.39 serving

Homemade Alfredo Sauce

$2.67 RECIPE / $0.67 SERVING

Easy Hollandaise Sauce

$0.72 recipe / $0.36 serving

The post Tzatziki Sauce Recipe appeared first on Budget Bytes.