Main Dish Recipes | Budget Bytes

Cauliflower Tacos with Romesco Sauce

Jess - Budget Bytes — Sat, 31 Aug 2024 13:30:00 +0000

Between working full-time, mom life, and taking care of our farm, I am busy 110% of the time. When my family’s looking for a surefire way to get me to hit the pause button, tacos are always the answer! And these vegan Cauliflower Tacos with Romesco Sauce are a go-to slam dunk for us! The roasted cauliflower is perfectly tender-yet-crisp, and the homemade romesco sauce is tangy and incredibly easy to make. Seriously, this is a flavor combination worth trying—trust me!

What is Romesco Sauce?

Romesco is a seriously delicious sauce from the Catalonia region of Spain. It’s traditionally made with red peppers, tomatoes, garlic, and almonds and was originally created by fishermen to pair with their catch of the day. I take this already flavorful sauce one step further by adding smoked paprika, lemon juice, and cayenne pepper, which adds a bright, smoky tang. My easy romesco sauce recipe also uses canned tomato sauce, so we only need to roast some bell peppers and whip everything up in a food processor! I keep the texture chunky because I love the crunch the almonds add to these roasted cauliflower tacos.

Here’s what you’ll need to make this cauliflower tacos recipe:

Cauliflower: Choose the largest cauliflower you can find at the grocery store. More cauliflower florets = more tacos! Avoid cauliflower with soft or brown spots, as that’s a sure sign of being past its prime.
Flour Tortillas: I use the smaller street-style tortillas, but feel free to use any tortillas you prefer.
Red Bell Pepper: Roasted to perfection and adds a delicious sweetness to the romesco sauce.
Olive Oil: Helps the bell peppers and cauliflower florets to crisp up when roasted. I also add some to the sauce to add flavor and emulsify it.
Parsley: Italian flat-leaf parsley adds a fresh and herbaceous flavor to the tacos. Mince some for the sauce, then sprinkle whole parsley on top as a garnish.
Lemon: Adds brightness and acidity to the sauce. Save some lemon wedges to serve on the side.
Seasonings: Smoked paprika, garlic powder, salt, black pepper, and cayenne pepper add the best flavor to the cauliflower florets and sauce. They’re also pantry staples that you probably already have on hand!
Garlic Cloves: Fresh garlic cloves are a must for the romesco.
Slivered Raw Almonds: This is a classic addition to the sauce and adds a delicious nutty flavor. Slivered almonds have been blanched to remove the tannic skins and have a light crunch. You’ll probably find these in the baking aisle at your grocery store. Regular unsalted almonds will also work. If you don’t like almonds or have a nut allergy, you can use sunflower seeds—check my note in the recipe card below!
Tomato Sauce: Canned tomato sauce is an easy shortcut for adding extra tomato-y flavor. I use an 8-ounce can of plain tomato sauce, but you can also use homemade.
White Vinegar: Adds a slight tanginess (and is budget-friendly!). You can also use red wine vinegar or apple cider vinegar. Vinegar is one of my favorite secret ingredients to make flavors really pop in almost any recipe!

What Else Can I Add?

I can happily eat these tacos all day long as they are, but I’d never say no to extra toppings or fillings! Here are some ideas to get you started:

Avocado slices, pickled red onions, or chopped kalamata olives for additional toppings
Shredded cheese (cheddar, Monterey Jack, Mexican blend, or a vegan alternative) for a melty finish
Bulk each cauliflower taco up with black beans, white beans, pinto beans, tofu, or your favorite protein
Grilled corn kernels for added smokiness
Or omit the tortilla and serve everything in a lettuce wrap or a roasted cauliflower taco bowl!

Crush the garlic cloves before adding them to the food processor. Doing this makes the garlic flavor even stronger! To crush garlic, place the peeled clove on a cutting board and lightly press down on it with the flat side of your knife (be careful!). You can also use the bottom of a heavy glass or jar.
You can toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes if desired. I don’t normally do this, but it would add a nice toasty flavor.
I like my almonds to remain fairly whole in the romesco, so I only pulse the mixture a few times in the food processor. You just want to chop them up a bit and mix everything together, but you can blend it longer if you want smoother consistency—romesco is very versatile!
Try to keep the cauliflower florets somewhat similar in size. This will help them cook evenly in the oven. Slice larger florets in half/quarters and keep an eye on any smaller ones so they don’t burn. (Although some of the extra crispy ones are addictively delish!)

How to Store Leftovers

Each component in this recipe stores well, so get your meal prep on and make a double batch! Lunch for days with minimal effort? Yes, please! Keep the roasted cauliflower in an airtight container in the fridge for up to 4 days, and store the romesco in an air-tight container for up to a week. You can microwave both to reheat, but for the crispest cauliflower, reheat it in the oven or an air fryer at 350°F for a few minutes. Romesco sauce is also delicious when served chilled.

Cauliflower Tacos Recipe (with Romesco Sauce)

My vegan Cauliflower Tacos with Romesco Sauce are perfectly tender-yet-crisp with an easy, tangy sauce. Simple, fresh, and budget-friendly!

Course Dinner

Cuisine Mexican, Spanish

Total Cost ($10.84 recipe / $2.71 serving)

Prep Time 15

Cook Time 40

Total Time 55

Servings servings (depending on the size of your cauliflower) 3 street tacos each

Calories 438kcal

Author Jess – Budget Bytes

Equipment

Ingredients

1 large cauliflower, separated into bite-size florets $2.86
1 package flour tortillas (I like the street taco size, the small ones!) $1.68
2 red bell peppers $2.96
2 Tbsp olive oil, divided $0.19
1 ¼ tsp smoked paprika, divided $0.04
¼ tsp garlic powder $0.01
¼ tsp salt $0.01
2 large garlic cloves, crushed $0.09
½ cup slivered raw almonds* $1.53
1 8oz can tomato sauce $0.48
2 Tbsp white vinegar $0.04
½ Tbsp lemon juice, about ½ of 1 lemon** $0.64
½ tsp cayenne pepper $0.13
2 Tbsp Italian flat parsley, minced $0.09
1 Tbsp fresh parsley, for garnish $0.09

Instructions

Quarter and seed bell peppers.
In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, garlic powder and salt.
Add quartered and seeded red bell peppers to bowl and toss.
Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.
Then, to the same mixing bowl, add cauliflower florets and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet and bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.
When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, garlic cloves, tomato sauce, white vinegar, lemon juice, 1 tsp smoked paprika, cayenne pepper, salt and black pepper in food processor. Pulse until well-combined but still chunky.
Add minced parsley and slivered almonds to the food processor and pulse a few times.
Warm flour tortillas in a dry pan until lightly toasted.
Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!

See how we calculate recipe costs here.

Notes

*Slivered almonds are typically located in the baking aisle. Regular unsalted almonds will work in a pinch. If you have a nut allergy, you can use sunflower seeds, but I would use slightly less so the flavor doesn’t overpower the rest of the sauce.

**Reserve the other half of your lemon and cut it into small wedges to serve with your tacos! I included the full price of the lemon for this purpose.

Nutrition

how to make Cauliflower Tacos with Romesco Sauce – step by step photos

Quarter and seed 2 red bell peppers. In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, ¼ tsp garlic powder, and ¼ tsp salt.

Add quartered and seeded red bell peppers to bowl and toss.

Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.

Then, to the same mixing bowl, add the florets from 1 large head of cauliflower and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet.

Bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.

When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, 2 crushed garlic cloves, 1 8oz can of tomato sauce, 2 Tbsp white vinegar, ½ Tbsp lemon juice, 1 tsp smoked paprika, ½ teaspoon cayenne pepper, ¼ tsp salt and black pepper in food processor. Pulse until well-combined but still chunky.

Add 2 Tbsp minced Italian flat parsley and ½ cup slivered almonds to the food processor and pulse a few times.

Warm 1 package of flour tortillas in a dry pan until lightly toasted.

Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with 1 Tbsp extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!

Bring all the street food vibes to your kitchen with these easy vegan cauliflower tacos and romesco sauce. But be warned—you’ll be making this sauce for everything!

Shrimp Po’ Boys

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

Shrimp Po’ boys are the perfect sandwich… I said what I said! These easy Po’ Boys are crunchy, creamy, and tangy, with soft, chewy French bread and a subtle ocean flavor from the perfectly cooked fried shrimp. Sigh… this recipe takes me back to my college days and my first trip to New Orleans. If you don’t have a trip to New Orleans planned, don’t worry! My homemade take on the classic dish means you can whip up a shrimp po’ boy sandwich any time.

To say New Orleans is a magical place is one of the biggest understatements I can think of as a chef, history buff, and appreciator of the arts. The food is outstanding, the people are full of life, and the pride residents have for the city’s culture is unlike anywhere else in the United States.

The most magical NOLA experience I’ve had was about 15 years ago when I was working with a band destined for South by Southwest in Austin, Texas. After our gig in the French Quarter, we were invited to someone’s house for a crawfish boil. I’m not kidding when I tell you it was the most welcoming and delicious hang I’ve ever been a part of. One of their neighbors was practicing with their jazz band within earshot, and there were fireflies around us in the backyard as we shared the messiest flavor bomb of a meal ever, everyone eating with their hands. Like I said… New Orleans is a magical place.

What Is A Shrimp Po’ Boy?

This sandwich is a staple in New Orleans, served up hot by local restaurants, groceries, and street vendors alike. While it may seem like a simple concept – fried shrimp piled onto French bread and ‘dressed’ with lettuce, tomato, and a tangy remoulade (a mayonnaise-based sauce with mustard and spices) – it’s the history that makes them really special. Extra hot sauce for me, please!

During the 1929 streetcar strike in New Orleans, brothers Bennie and Clovis Martin (of the Martin Brothers’ Coffee Stand) offered free sandwiches to the striking workers to show their support. The original sandwiches were likely loaded with fried potatoes, roast beef gravy, and roast beef scraps. It’s said they would call out, “Here comes another poor boy!” when a striking worker approached—which eventually evolved into the term “po’ boy,” as the sandwiches are known today.

Here’s what you’ll need to make this shrimp po’ boy recipe:

Shrimp: Use shrimp that have been peeled and deveined, either fresh or frozen. I’ve included instructions on safely thawing frozen shrimp in the recipe card below!
Flour: Dip the shrimp in all-purpose flour to help the egg wash and breadcrumb coating stick.
Eggs: Helps the seasoned panko breadcrumbs stick to the shrimp.
Buttermilk: Adding buttermilk to the egg wash helps to tenderize the shrimp and create a light, crispy texture. I highly recommend using real buttermilk (the flavor is unbeatable!), but you can make buttermilk by using milk and vinegar in a pinch. Mix ⅓ cup of milk with 1 teaspoon of white vinegar and let it sit for 5 minutes before using.
Panko Breadcrumbs: These absorb less oil than other breadcrumbs, giving the shrimp a lighter and crispier texture. Use plain panko breadcrumbs with no added seasonings.
Vegetable Oil: For frying the breaded shrimp. Any neutral-flavored oil with a high smoke point will work. Canola and grapeseed oil are good alternatives to vegetable oil for shallow frying.
Baguette: Traditional shrimp po’ boys are made with New Orleans-style French bread… but this isn’t always readily available outside of NOLA. I used a fresh baguette, and it was a great substitute!
Seasonings: Tony Chachere’s creole seasoning adds an authentic kick to the shrimp. I also add some Tony Chachere’s to the remoulade, along with smoked paprika, cayenne pepper, and fresh parsley.
Remoulade Sauce: I make a quick and easy homemade remoulade sauce using mayonnaise, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, seasonings, and hot sauce (I like the Louisiana brand). If you don’t want to buy a full-size bottle, I recently saw the mini bottles of Louisiana brand hot sauce in the $1 sauce display at Walmart!
Iceberg Lettuce and Roma Tomatoes: Crisp iceberg lettuce and juicy Roma tomatoes add a refreshing crunch to your fried shrimp po’ boy sandwich.

Are Po’ Boys Always Shrimp?

Nope! Shrimp po’ boys are probably the most popular, but you can have any type of filling you desire. A little walk down the streets of New Orleans, and you’ll find po’ boys stuffed with anything from roast beef and gravy to fried oysters or catfish and even alligator sausage! You could make a killer veggie option, too, using fried green tomatoes or BBQ tofu.

Storage Instructions

The fried shrimp will last for 3 days in the refrigerator, but will not be as crispy as when freshly-made. Let the shrimp cool completely before storing them in an airtight container. To reheat, pop them in the air fryer at 350°F for 2-4 minutes, or in the oven at 350°F for 5-7 minutes, flipping halfway. Store the shrimp po’ boy sauce in an airtight container in the refrigerator for up to a week. Just give it a good stir before serving! It makes a great dip for fresh vegetables, too!

Shrimp Po’ Boys Recipe

This Shrimp Po' Boys recipe is creamy and tangy with crispy fried shrimp and a homemade remoulade sauce. Easy to make and full of flavor!

Course Lunch

Cuisine American

Total Cost ($12.89 recipe / $2.14 serving)

Prep Time 30

Cook Time 4

Total Time 34

Servings sandwiches (about 5 shrimp per sandwich, 6” sandwich per person)

Calories 947kcal

Author Jess – Budget Bytes

Equipment

Ingredients

Fried Shrimp Ingredients

1 lb large peeled and deveined shrimp $5.68
⅓ cup flour $0.05
2 eggs $0.34
⅓ cup buttermilk $0.11
3 tsp Tony Chachere's seasoning, divided $0.06
1 tsp freshly cracked black pepper $0.02
¼ cups plain panko breadcrumbs $0.46
1 cup vegetable oil* $0.89

Remoulade Ingredients

1 ½ cups mayonnaise $1.68
½ tsp hot sauce $0.02
2 Tbsp grainy mustard $0.12
2 cloves garlic, minced $0.05
3 Tbsp dill pickle relish $0.24
1 Tbsp prepared horseradish $0.14
1 tsp Worcestershire sauce $0.01
½ tsp smoked paprika $0.08
⅛ tsp cayenne $0.03
1 Tbsp fresh parsley, minced $0.05

Sandwich Fixin's

¼ head of iceberg lettuce, finely chopped $0.47
2-3 roma tomatoes, diced $0.42
1 baguette** $1.97

Instructions

To prepare your shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.
While your shrimp is thawing, prepare your remoulade by adding mayonnaise, hot sauce, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, 1 tsp Tony’s, smoked paprika and cayenne pepper to a mixing bowl.
Whisk to combine and set aside.
In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have the flour. Then, in bowl #2, you will want to beat together the eggs and buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, black pepper, and panko.
First, toss your shrimp in the #1 bowl of flour.
Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk.
Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)
In a heavy bottomed skillet, heat up the vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check.
Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding. Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)
Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.
Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with shaved iceberg lettuce, extra hot sauce, and chopped tomatoes in a sliced baguette.

See how we calculate recipe costs here.

Notes

* Other suitable oils for shallow frying include: avocado, canola, corn, safflower, sunflower, and grapeseed oil. Vegetable oil is a budget-friendly blend of oils with high smoke points of 400–450°F and it’s flavor is neutral.

** Po’ Boys are typically served on a freshly made French bread, but the best we can do here that’s widely available in Nashville is a baguette, so hopefully this works for you, too, wherever you call home!

Nutrition

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

To prepare the 1lb of shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.

While your shrimp is thawing, prepare your remoulade by adding 1 ½ cups mayonnaise, ½ tsp hot sauce, 2 Tbsp grainy mustard, 2 cloves minced garlic, 3 Tbsp dill pickle relish, 1 Tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp Tony Chachere’s seasoning, ½ tsp smoked paprika and ⅛ tsp cayenne pepper to a mixing bowl.

Whisk to combine and set aside.

In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have ⅓ cup of flour. Then, in bowl #2, you will want to beat together 2 eggs and ⅓ cup buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, 1 tsp black pepper, and ¼ cups plain panko.

First, toss your shrimp in the #1 bowl of flour. Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk. Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)

In a heavy bottomed skillet, heat up 1 cup vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check. Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding.

Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)

Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.

Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with ¼ head shaved iceberg lettuce, extra hot sauce, and 2-3 chopped roma tomatoes in a sliced baguette.

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

Vegetarian French Dip Sandwiches

$6.58 recipe / $1.65 each

Cucumber Sandwiches

$5.06 recipe / $0.42 serving

Buffalo Tempeh Sandwiches

$6.90 recipe / $3.45 serving

Classic Tomato Sandwiches

$1.67 each

The post Shrimp Po’ Boys appeared first on Budget Bytes.

Creamy Dijon Chicken

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

Get ready friends, because Dijon is having a moment! This Creamy Dijon Chicken starts with quick pan-seared chicken breasts that get covered with a creamy, luscious, Dijon mustard sauce. It’s one of those recipes that feels luxurious and expensive, but is really made with simple inexpensive ingredients. And my secret ingredient to making it extra special…just a hint of Worcestershire sauce. This Dijon chicken recipe is so delicious and guaranteed to be one the whole family enjoys!

This recipe uses one of my favorite ingredient combinations: Dijon mustard and Worcestershire sauce. And when they’re combined with a little bit of heavy cream and parmesan cheese, it creates the most delicious sauce! So here’s everything that you’ll need:

Chicken Breasts: Chicken breasts are my usual go-to for recipes like these, but you can certainly use boneless, skinless chicken thighs instead.
Garlic: Just a couple of garlic cloves infuses the sauce with lots of flavor.
Olive Oil and Butter: Olive oil is used to cook the chicken breasts and a little butter is used to sauté the garlic.
Dijon Mustard and Worcestershire: Dijon mustard is of course the star of the show. Both Dijon mustard and Worcestershire sauce give the sauce the bulk of its flavor. The tanginess from the Dijon mixed with the savory umami flavor of the Worcestershire is a match made in heaven!
Chicken Broth: Chicken broth is used to help deglaze the pan, scrape up all of those flavorful brown bits, and is the base for the sauce.
Heavy Cream and Parmesan Cheese: Just a little bit of heavy cream and parmesan cheese thickens the sauce and adds a luscious, creamy, rich flavor.
Spinach: I added some spinach for extra greens and a little bit of color.
Seasoning: The chicken breasts are seasoned with a blend of salt, pepper, Italian seasoning, garlic powder and onion powder. This way every component of this dish is packed with flavor!

Can I Substitute Yellow Mustard For Dijon Mustard?

I don’t recommend substituting Dijon mustard with yellow mustard. Dijon mustard has a more intense, sharp flavor that goes well with sauces compared to yellow mustard that has a milder, less complex flavor.

Not A Mustard Fan?

I get it. But trust me this recipe is not super mustard-y and the flavors are balanced nicely. I tested this recipe a few times with different amounts of Dijon mustard. And I ended up with what I feel is the perfect combination. It’s just enough to taste the tangy, warm flavors of the Dijon, but not too much to where it overpowers the dish. You can always taste the sauce and add a little more mustard if you want a stronger Dijon taste.

Serving Suggestions

We served this creamy dijon chicken over some fluffy mashed potatoes to soak up all of that delicious sauce. But you can also serve it with some buttered noodles, pasta, or over rice. A simple side salad or Caesar salad would also taste great. And you can never go wrong with a side of quick sautéed vegetables like this easy sautéed asparagus recipe.

Creamy Dijon Chicken

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

Course Dinner

Cuisine American

Total Cost $9.35 recipe / $2.33 serving

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 271kcal

Author Marsha – Budget Bytes

Equipment

Color Cutting Boards
Large 12" skillet

Ingredients

1 tsp Italian seasoning $0.10
1/2 tsp garlic powder $0.05
1/2 tsp onion powder $0.05
1/2 tsp salt $0.02
1/2 tsp freshly cracked black pepper $0.02
2 boneless, skinless chicken breast (about 1.3 lb.) $6.49
2 Tbsp olive oil $0.32
2 Tbsp butter $0.27
2 cloves of garlic, minced $0.16
1 cup chicken broth $0.17
1 Tbsp Dijon mustard $0.04
1 tsp Worcestershire sauce $0.05
1/3 cup heavy cream $0.65
2 Tbsp grated parmesan cheese $0.20
2 cups spinach $0.76

Instructions

In a small bowl mix together the seasoning for the chicken: Italian seasoning, garlic powder, onion powder, salt and freshly cracked black pepper.
Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Season each breast with the seasoning mix on both sides.
Heat a large skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
To the same skillet add the butter and minced garlic cloves. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
Next pour the chicken broth into the skillet and add the Dijon mustard and worcestershire sauce. Stir together and scrape up any brown bits that may be stuck to the bottom of the pan.
Now add in the heavy cream and parmesan cheese and stir well. Allow the sauce to simmer in the skillet for 5 minutes. Taste the sauce at this point and add salt and pepper if desired.
Add in the fresh spinach and stir it into the sauce allowing the heat to wilt the spinach.
Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over top. Allow the chicken to heat through. Serve hot with your favorite side and enjoy!

See how we calculate recipe costs here.

Nutrition

How to Make Creamy Dijon Chicken – Step by Step Photos

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

Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Season each breast with the seasoning mix on both sides.

Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.

To the same skillet add 2 Tbsp butter and 2 minced garlic cloves. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.

Next pour 1 cup chicken broth into the skillet and add 1 Tbsp Dijon mustard and 1 tsp Worcestershire sauce. Stir together and scrape up any brown bits that may be stuck to the bottom of the pan.

Now add in 1/3 cup heavy cream and 2 Tbsp parmesan cheese and stir well. Allow the sauce to simmer in the skillet for 5 minutes. Taste the sauce at this point and add a pinch of salt and pepper if desired.

Add in 2 cups of fresh spinach and stir it into the sauce allowing the heat to wilt the spinach.

Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over top. Allow the chicken to heat through.

Now all that’s left to do is serve this delicious Dijon chicken with some creamy mashed potatoes, pasta, or your favorite side. And don’t forget to spoon some of that yummy sauce over the top! ;)

Easy Lemon Pepper Chicken

$7.58 recipe / $1.90 serving

Chicken Parmesan

$10.61 recipe / $2.65 serving

Chicken Stir Fry

$10.55 recipe / $1.76 serving

Creamy Garlic Chicken

$9.21 recipe / $2.30 serving

The post Creamy Dijon Chicken appeared first on Budget Bytes.

Air Fryer Salmon

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

Salmon on a budget may sound like an oxymoron, but I’m here to tell you it can be done! This Air Fryer Salmon is quick, easy, and super flavorful. I seasoned Atlantic salmon filets with soy sauce, brown sugar, and spices and tossed them in the air fryer for a super easy weeknight meal. Ready in just 20 minutes, this salmon recipe is sure to be in regular rotation at your house!

My favorite people to cook for are my daughter (almost 3 years old) and my stepdaughter (15). They are both a little picky; they know what they like and don’t like and they aren’t afraid to tell me! If anyone reading this has toddlers or teenagers, I know you understand! If you want to win culinary praise from the most opinionated members of your family, this sweet and savory Air Fryer Salmon is the recipe for you! With its milder flavor and meaty texture, this salmon can turn any fish hater into a seafood enthusiast.

Here’s what you’ll need to make air fryer salmon:

Salmon: I found fresh Atlantic salmon on a good sale, so that’s what I used. I often find frozen salmon to be cheaper– just thaw before using.
Cooking Spray: Helps the salmon brown and crisp in the air fryer.
Soy Sauce: Adds salty umami flavor to the salmon.
Brown Sugar: Adds rich sweetness to the salmon.
Spices: Freshly cracked black pepper and garlic powder enhance the salty-sweet flavor of this salmon.

What’s the Best Way To Thaw Frozen Salmon?

There are three ways to safely defrost salmon: in the refrigerator, in cold water, and in the microwave. I recommend thawing salmon overnight in the refrigerator whenever possible since it gives you a few extra days of storage before you need to cook the meat.

Day of, I recommend thawing in cold water. Leave the tap streaming just enough to keep the water moving, or change out the water every 15 minutes or so, until the fish is fully thawed. Fish thawed this way must be cooked immediately. I do not generally recommend thawing anything in the microwave, as it can negatively impact the texture of the food, although it is technically safe.

Serving Suggestions

I love to serve salmon with a side of fluffy steamed rice and simple sauteed snow peas. It’s also excellent paired with sautéed asparagus and goes great with our lemony cucumber couscous salad or strawberry spinach salad. Salmon also elevates an already decadent Niçoise Salad from “oh, yum” to “woah, fancy!”

Air Fryer Salmon

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

Course Dinner, Main Course

Cuisine American

Total Cost ($8.79 recipe / $2.19 serving)

Prep Time 10

Cook Time 10

Total Time 20

Servings (3.5 ounces each)

Calories 199kcal

Author Jess – Budget Bytes

Equipment

Air Fryer

Ingredients

2 7-oz. pieces Atlantic salmon, skin on; thawed if frozen $8.41
Cooking Spray $0.05
1 Tbsp soy sauce $0.06
¼ cup brown sugar $0.17
½ tsp freshly cracked black pepper $0.03
½ tsp garlic powder $0.07

Instructions

Preheat your air fryer to 400°F. If using frozen salmon, allow it to thaw in the refrigerator before cooking. We are cooking salmon from a fresh or fully thawed state in this recipe.
Gather marinade ingredients: soy sauce, brown sugar, pepper, and garlic powder.
Whisk together soy sauce, brown sugar, pepper, and garlic powder.
Spoon the marinade mixture over the salmon filets, gently rubbing it onto the salmon until it’s fully coated. A little extra on top is great! The brown sugar will melt during cooking and caramelize, giving your salmon a beautiful color and sweetness.
Spray your salmon and your air fryer crisper plate with your cooking oil of choice and position the salmon skin side down in your air fryer. Depending on the size of your air fryer, you may have to do this in batches. If you are dividing bigger salmon filets into smaller portions, it’s easiest to do so once it’s fully cooked unless you have a sharp knife that can get through the skin with ease when they are raw.
Air fry for 7-8 minutes to start. At the halfway mark, baste your salmon with more marinade and then continue cooking.*

See how we calculate recipe costs here.

Notes

*The cook time for your salmon will vary depending on the thickness of each piece. For a thinner piece of salmon, plan on 7-8 minutes. For a thicker piece of fish, you will probably need to air fry for 9-10 minutes. Fork test your salmon to make sure it’s done to your liking (flaky and delicious!) If it needs more time, you can put it back in for 1-2 minutes.

When I chose the salmon for this recipe, I knew I wanted between a 3 oz serving size and 4 oz serving size per person, so when I found this cut and weight I bought it knowing I could portion it out easily amongst 4 people after cooking.

Nutrition

how to make Air Fryer Salmon – step by step photos

Preheat your air fryer to 400°F. If using frozen salmon (2 7-oz. pieces), allow it to thaw in the refrigerator before cooking. We are cooking salmon from a fresh or fully thawed state in this recipe. Gather marinade ingredients: 1 Tbsp soy sauce, 1/4 cup brown sugar, 1/2 tsp pepper, and 1/2 tsp garlic powder.

Whisk together soy sauce, brown sugar, pepper, and garlic powder.

Spoon the marinade mixture over the salmon filets, gently rubbing it onto the salmon until it’s fully coated. A little extra on top is great! The brown sugar will melt during cooking and caramelize, giving your salmon a beautiful color and sweetness.

Spray your salmon and your air fryer crisper plate with your cooking oil of choice and position the salmon skin side down in your air fryer. Depending on the size of your air fryer, you may have to do this in batches. If you are dividing bigger salmon filets into smaller portions, it’s easiest to do so once it’s fully cooked unless you have a sharp knife that can get through the skin with ease when they are raw.

Air fry for 7-8 minutes to start. At the halfway mark, baste your salmon with more marinade and then continue cooking.*

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

The post Air Fryer Salmon appeared first on Budget Bytes.

Chicken Sausage White Bean Skillet

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

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

Ingredients for Chicken Sausage White Bean Skillet

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

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

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

CAN I USE A DIFFERENT TYPE OF SAUSAGE?

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

Storing Leftovers

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

Chicken Sausage White Bean Skillet

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

Course Dinner, Lunch

Cuisine American

Total Cost $8.69 recipe / $2.17 serving

Prep Time 10

Cook Time 15

Total Time 25

Servings (about 1.25 cups each)

Calories 254kcal

Author Marsha – Budget Bytes

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

Nutrition

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

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

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

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

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

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

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

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

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

Sheet Pan Chicken Sausage Dinner

$9.93 recipe / $2.48 serving

Creamy Chicken and Gnocchi

$8.41 recipe / $2.10 serving

Buffalo Beans and Greens

$6.61 recipe / $1.65 serving

Chicken Cacciatore

$15.17 recipe / $2.53 serving

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

Zucchini Lasagna

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

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

What is Zucchini Lasagna?

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

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

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

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

What Else Can I Add?

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

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

Storage Instructions

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

Got Some Leftover Zucchini?

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

Zucchini Lasagna

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

Course Main Course

Cuisine Amercian, Italian

Total Cost ($15.47 recipe / $1.54 serving)

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 357kcal

Author Jess – Budget Bytes

Equipment

Ingredients

Sauce Ingredients

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

Zucchini Prep

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

Cheese Layer

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

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

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

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

Nutrition

how to make Zucchini Lasagna – step by step photos

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

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

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

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

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

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

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

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

Then, add a layer of cheese mixture.

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

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

Sprinkle more cheese on top, if desired.

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

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

The post Zucchini Lasagna appeared first on Budget Bytes.

Honey Garlic Chicken

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

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

Ingredients For Honey Garlic Chicken

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

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

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

Serving Suggestions

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

Honey Garlic Chicken

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

Course Dinner, Lunch

Cuisine American

Total Cost $9.58 recipe / $2.39 serving

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 347kcal

Author Marsha – Budget Bytes

Equipment

Color Cutting Boards

Ingredients

Sauce

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

Chicken

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

Instructions

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

See how we calculate recipe costs here.

Nutrition

How to Make Honey Garlic Chicken – Step by Step Photos

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

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

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

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

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

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

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

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

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.

Tuscan White Bean Stuffed Tomatoes

Jess - Budget Bytes — Wed, 07 Aug 2024 13:30:00 +0000

This recipe for Tuscan White Bean Stuffed Tomatoes is hearty, warming, and deeply satisfying. These stuffed tomatoes can easily be served over a bed of pasta or rice—super budget-friendly and extremely filling! Every time you cut into one of the tomatoes, it’s like you’re making the sauce for whatever you’ve paired them with. This recipe is absolutely delicious and a great way to use up those summer tomatoes!

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!

Here’s what you’ll need to make this stuffed tomato recipe:

Tomatoes: I use large “slicing” tomatoes (the kind you might use for a sandwich). You can also use smaller, on-the-vine tomatoes if you’re cooking for more than 4 people or want them as a side dish.
Cannellini Beans: Adds protein and fiber, making this recipe even more filling and nutritious.
Vegetables: Carrots, yellow onion, and celery cook down to be soft, sweet, and succulent. I also add some diced zucchini for extra texture and flavor.
Herbs: A sprig of rosemary and a dried Italian seasoning blend help give these tomatoes a Tuscan twist. Half a teaspoon of dried rosemary will also work if you don’t have fresh.
Seasonings: A little salt, black pepper, and red pepper flakes help to enhance the other flavors.
Olive Oil: Softens the veggies as they cook and helps the tomatoes to brown in the oven.
Apple Cider Vinegar: The tanginess helps balance out the tomatoes’ sweetness and tenderizes the vegetables as they cook. It really helps the flavorful herbs pop!
Garlic: Freshly minced garlic infuses the filling with flavor.
Bread Crumbs: These help to absorb the extra moisture from the vegetables and create a nice, hearty texture. You can use any type of breadcrumbs you prefer.
Tomato Sauce: Use your favorite canned tomato sauce, or make your own from scratch!
Italian Cheese Blend: Makes the filling creamy and savory. I used the shredded Italian cheese blend from my local Kroger, but any type of cheese you enjoy and have on hand will work. Dairy-free? No problem. This recipe is great without the cheese, too.

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!

Dairy-free? Leave out the cheese. Trust me, the white beans add to the dense texture and creaminess of the filling, so they’re great no matter what your dietary restrictions are.
You can make the filling up to 24 hours ahead of time and store it in the fridge until you’re ready to stuff and bake your tomatoes. Cook the stuffed tomatoes for a couple of minutes longer to heat the filling through.
This recipe isn’t just for tomatoes! You can use the same filling to stuff large mushrooms or bell peppers (stuffed bell peppers are delicious!)

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.

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

Cook Time 51

Total Time 1 6

Servings 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

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.

Tomato Pie

Jess - Budget Bytes — Mon, 05 Aug 2024 13:30:00 +0000

This Tomato Pie makes a hearty summer meal! It’s perfect for any meal of the day, and the leftovers will keep all week long. This recipe is also a great budget-friendly way to use up some tomatoes, and it’s a little more unique than a quiche! The subtle sweetness from the puff pastry crust balances out the creamy, cheesy, tangy tomato filling in the most delicious way—I just love a homemade savory pie!

Tomatoes are a special ingredient in my family; my grandfather’s family brought over their own precious heirloom tomato seeds when they immigrated to the United States. My grandparents and, later, my mom and dad have grown those tomatoes in their garden ever since. So, as a kid, I got to help them germinate the seeds, plant, weed, water, and pick them! I haven’t started my own garden on my farm here in Tennessee yet, but when I do, we’ll be growing them, too.

I can’t wait to make this tomato pie recipe with my homegrown tomatoes, but until then, I happily rely on my local farmer’s market to get my fix. Tomato season is the best season!

What is Tomato Pie?

When I say tomato pie, I’m referring to the Southern staple made with fresh tomatoes and a tangy mayonnaise-cheese filling, baked in a flaky pastry crust. It’s comparable to a quiche and is not to be confused with the Sicilian tomato pie, which is a cheeseless pizza-like dish. For this recipe, I use a buttery puff pastry sheet rather than a deep-dish pastry crust, which I fold over the filling to create a rustic, free-form style pie—the tomatoes peeping through the cracks look so pretty! Each bite is perfectly layered with an equal amount of tangy, creamy filling and juicy, ripe tomatoes.

Here’s what you’ll need to make the best tomato pie recipe ever:

Tomatoes: I recommend using Roma tomatoes because they’re so budget-friendly, but really, any fresh, ripe tomatoes will work. Bonus points if they’re homegrown!
Puff Pastry: A pre-made puff pastry sheet makes this recipe super quick and easy. I used the Pepperidge Farm brand I found at my local Walmart.
Seasonings: Salt, freshly cracked black pepper, and cayenne pepper season the pie perfectly.
Olive Oil: I roast the tomato slices before adding them to the pie to remove some moisture and enhance their flavor. Drizzling with a little olive oil beforehand helps them roast evenly and adds to their depth of flavor.
Mayonnaise: Adds creaminess and tang to the filling.
Cheese: A mixture of shredded cheddar, Parmesan, and ricotta cheese is a must for this recipe!
Egg: Helps to bind the filling and give it structure and the egg wash gives the top a beautiful sheen and helps keep the edges from burning.
Garlic: Fresh minced garlic adds a yummy, savory flavor to the pie.
Basil: This is optional, but fresh basil is a delicious addition to the filling.

What Else Can I Add?

The fresh flavors make it easy to customize this recipe for tomato pie with anything else you have on hand. Here are a few other possible additions:

Freshly grated ginger and a dusting of brown sugar (It sounds wild, but you can trust me!)
Caramelized onions
Sliced chives
Sauteed mushrooms

Storage Instructions

This homemade tomato pie makes fantastic leftovers! Store them in the refrigerator in an airtight container for up to 5 days. You can enjoy this pie cold or hot, using the oven to reheat it if desired. While this pie can be frozen, I don’t really recommend it because the mayo filling may separate, and tomatoes can become mushy when thawed.

Tomato Pie

This homemade tomato pie recipe is the perfect way to use up fresh summer tomatoes. It's creamy and tangy, and the leftovers are fantastic!

Course Main Course

Cuisine Amercian

Total Cost $10.73 recipe / $1.34 serving

Prep Time 20

Cook Time 45

Total Time 1 5

Servings slices, 1 slice per person

Calories 274kcal

Author Jess – Budget Bytes

Ingredients

6 roma tomatoes* $1.26
1 puff pastry sheet $3.12
½ tsp salt, divided $0.01
1 tsp olive oil $0.07
½ cup mayonnaise $0.79
½ cup ricotta cheese $0.65
2 cups shredded cheddar cheese $1.97
¼ cup shredded parmesan cheese $1.35
2 large eggs, divided $0.44
¼ tsp cayenne pepper $0.06
2 cloves garlic, minced $0.10
¼ tsp freshly cracked black pepper $0.04
2 Tbsp fresh minced basil (optional) $0.89

Instructions

Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.
Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out.
Whisk together the mayonnaise and ricotta cheese. Set aside.
Add shredded cheddar cheese, shredded Parmesan cheese, 1 egg, cayenne pepper, minced garlic cloves, black pepper, the remaining salt, and fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.
Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over glass pie pan.
Fill bottom with half of the cheese mixture, then alternate tomatoes and cheese mixture until both are used up (I had 2 layers of each). Finish with the last of your sliced tomatoes on top.
Fold the corners of the puff pastry sheet over the top of the pie. You don't have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.
In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.
Turn the temperature of your oven up to 400°F. Once preheated at the higher temperature, bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.**

See how we calculate recipe costs here.

Notes

* You can use whatever tomatoes you have on hand. I used mostly Roma tomatoes, but had a couple of heirloom slices from a previous recipe, so I added them for some extra color!

** If your crust is not golden brown, you can leave the pie in for another 5-10 minutes. If your crust is browning too much, you can gently place a piece of tinfoil on top of whatever area is browning too fast compared to the rest of your pie.

Nutrition

how to make Tomato Pie – step by step photos

Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.

Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out.

Whisk together 1/2 cup of mayonnaise and 1/2 cup of ricotta cheese. Set aside.

Add 2 cups of shredded cheddar cheese, ¼ cup of shredded Parmesan cheese, 1 large egg, ¼ tsp of cayenne pepper, 2 minced garlic cloves, ¼ tsp black pepper, the remaining salt, and 2 Tbsp of fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.

Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over glass pie pan.

Fill bottom with half of the cheese mixture.

Then, alternate cheese mixture and sliced tomatoes.

Repeat until the tomatoes and cheese mixture are both used up. (I had 2 layers of each.)

Finish with the last of your sliced tomatoes on top.

Fold the corners of the puff pastry sheet over the top of the pie. You don’t have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.

In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.

Turn the temperature of your oven up to 400. Bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.

This southern tomato pie recipe is the perfect main meal, side dish, or snack for any occasion!

The post Tomato Pie appeared first on Budget Bytes.

BBQ Grilled Tofu

Jess - Budget Bytes — Wed, 31 Jul 2024 13:30:00 +0000

If you invite me to your cookout and I see you’re serving this BBQ Grilled Tofu, please break it to me gently that I can’t live with you forever… because I’ll try! Tofu is so versatile, but I personally feel like extra firm tofu is always the way to go. The texture is consistent and pleasant (especially if you freeze it first!), and it’ll adopt whatever flavor you tell it to. For this recipe, I add some sticky BBQ sauce and sexy grill marks to make it EXTRA smoky and delicious. Even the most discerning meat lover will want to dig into this budget-friendly veggie option!

This BBQ grilled tofu is excellent on salads in place of chicken, but it’s a showstopper however you choose to plate it. The soy sauce and smoked paprika give the tofu a savory edge, while the BBQ sauce chars and caramelizes on the grill. And because I press AND freeze the tofu, it always has the perfect bite and doesn’t fall apart when flipped.

What is Tofu Made Of?

Tofu is made from soybeans, water, and a coagulant (an ingredient that helps the tofu solidify) and dates back over 2,000 years ago to China. The soybeans are soaked, ground into a milk-like liquid, and then curdled with the coagulant to separate the curds from the soy milk—similar to how cheese is made. The curds are then pressed to create the tofu we know and love.

Tofu is high in protein and contains ALL the essential amino acids your body requires to function like a Baywatch lifeguard this summer! It’s also rich in vitamins and minerals. Not to mention, the price (even when you’re buying it organic) can’t be beat!

Here’s what you’ll need to make BBQ grilled tofu:

Tofu: Extra firm tofu is the best option for grilling. It soaks up the marinade flavors and holds its shape well on the grill. Make sure to press and freeze the tofu before marinating to get the perfect texture!
Olive Oil: Helps the seasonings stick to the tofu and stops it from sticking to the grill.
Seasonings: Sea salt, freshly cracked black pepper, and smoked paprika give the tofu a smoky BBQ flavor before it even touches the grill!
Soy Sauce: Adds a savory, salty flavor to the marinade. If you’re gluten-free, tamari will also work.
BBQ Sauce: This is where you can have a little fun! Use your favorite store-bought BBQ sauce or make your own. Sweet, tangy, or spicy—any BBQ sauce will work for this recipe.

Serving Suggestions

Choose your favorite BBQ sides to serve with this grilled tofu. My go-to’s are grilled vegetables, stovetop baked beans, or grilled corn on the cob! Anytime I can save on dishes and make a full meal on the grill, I’m all for it.

Pressing the tofu is one of the most important steps for this recipe. However, you DON’T need a tofu press! By all means, if you have one—use it. But the classic clean towel-heavy book combo works just as well. Place the tofu block between two clean towels and pop a heavy object (like a book) on top for at least 30 minutes to remove excess liquid.

Storage Suggestions

Any leftover BBQ grilled tofu can be kept in an airtight container in the fridge for up to 3 days. It’s great for sandwiches, wraps, and salads! If needed, you can reheat it on the grill or in a pan on the stovetop.

BBQ Grilled Tofu

This smoky, sweet, and perfectly charred BBQ grilled tofu will make you forget all about meat—it's THAT good!

Course Main Course

Cuisine Amercian

Total Cost $2.31 recipe / $1.15 serving

Prep Time 1 40

Cook Time 9

Total Time 1 49

Servings servings

Calories 208kcal

Author Jess – Budget Bytes

Equipment

Indoor Grill

Ingredients

1 large block of extra firm tofu $1.69
1 Tbsp olive oil $0.18
1 tsp smoked paprika $0.16
½ tsp sea salt $0.01
½ tsp freshly cracked black pepper $0.11
½ Tbsp soy sauce $0.03
2 Tbsp BBQ sauce, divided $0.13

Instructions

Press 1 block of extra firm tofu between 2 clean kitchen towels with some heavy cookbooks or a hefty cutting board stacked on top for 30 minutes.
Cut tofu in half and then diagonally to make 4 right triangles. Slice shallow marks into both sides to help the yummy flavors permeate.
Whisk together the olive oil, smoked paprika, sea salt, freshly cracked black pepper, and soy sauce.
Brush the mixture over all 4 wedges of pressed tofu and transfer tofu to heavy duty freezer storage bag, or airtight container. Freeze for at least 1 hour. Remove from freezer and allow to thaw at room temperature or in the fridge until you’re ready to grill.*
Preheat grill to 400 degrees. Remove tofu from fridge and brush all pieces of tofu with 1 Tbsp of BBQ sauce. Sear tofu for 4-5 minutes before flipping to sear the second side for an additional 4 minutes, basting with the leftover 1 Tbsp of BBQ sauce after the first flip.
Serve grilled BBQ tofu just like you would a chicken breast with whatever sides you love the most.

See how we calculate recipe costs here.

Notes

*It’s ok if the tofu isn’t completely frozen or completely thawed. The purpose of freezing is to affect the texture of the tofu to be denser and have a little more bite to it. The tofu will cook through on the hot grill, not to worry! (However, tofu can be eaten raw, so you’re just trying to heat it through to your liking and get those glorious grill marks and and flavor from the char.)

Nutrition

how to make BBQ Grilled Tofu – step by step photos

Place one block of extra firm tofu between two clean kitchen towels, then place some heavy cookbooks or a hefty cutting board on top to press the tofu and remove excess water. This will help the tofu hold its shape better when cooked. Leave the tofu to press for at least 30 minutes.

Cut the block of tofu in half and then cut each half diagonally to make 4 triangles. Using a sharp knife, lightly slice some shallow marks into both sides of the tofu triangles to help the yummy marinade absorb into the tofu better.

In a small bowl, whisk together 1 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp sea salt, ½ tsp freshly cracked black pepper, and ½ Tbsp soy sauce.

Use a basting brush or spoon to generously coat each side of the pressed tofu triangles with the marinade. Place the coated tofu into a heavy-duty freezer bag or container. Pop this into the freezer for at least one hour. After that, let the tofu thaw at room temperature until you’re ready to cook it.* If it’s going to be more than 2 hours, place the tofu in the fridge to keep it fresh.

Preheat your grill to 400°F and brush the tofu pieces with 1 Tbsp BBQ sauce. Place the tofu onto the hot grill and sear for 4-5 minutes.

Flip the tofu and sear for a further 4 minutes. As it cooks, bast each piece with the remaining 1 Tbsp BBQ sauce.

Serve the grilled BBQ tofu with your favorite sides, and enjoy!

This smoky, sweet, and perfectly charred BBQ grilled tofu recipe will make you forget all about meat—it’s THAT good!

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The post BBQ Grilled Tofu appeared first on Budget Bytes.

Main Dish Recipes | Budget Bytes

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Cauliflower Tacos Recipe (with Romesco Sauce)

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Nutrition

how to make Cauliflower Tacos with Romesco Sauce – step by step photos

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