Can I Use Different Meat?

These bowls are endlessly customizable, and that includes the meat or protein. I used some ground turkey that I seasoned with garlic and oregano, but you could easily swap that out for ground beef, or make some Yogurt Marinated Chicken and chop it into pieces before adding it to your bowl.

Want to make it vegetarian? Toss some chickpeas or cannellini beans with the same seasonings that I used for the ground turkey, and maybe a small squeeze of lemon, then add them to your bowl.

What Else Can You Add?

How Long Do They Last?

I prepared these bowls for my meal prep and, in general, I only like to prep for four days at a time because I find that the freshness of my prepared meals degrade too much after that amount of time. So I suggest keeping these bowls for up to four days in the fridge for the best flavor and texture. These Mediterranean Turkey Bowls are not a good candidate for freezing due to the fresh vegetables and yogurt sauce.

Are They Served Hot or COld?

I love these bowls both warm and cold. When eating them just after preparation, the rice and turkey will be warm, which contrasts nicely with the fresh cold vegetables. When eating the leftovers as meal prep, I eat them cold like a salad. I think they’re delicious both ways! If you prefer to reheat the rice and turkey for meal preps, just package the rice and turkey in one container and the fresh vegetables in a separate container so you can reheat one and then top with the cold vegetables just before eating.

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Mediterranean Turkey Bowls

These Mediterranean Turkey Bowls are the perfect filling and fresh meal prep lunch for Spring and Summer. Plus, they're super versatile!

Course Dinner, Lunch, Main Course

Cuisine American, Mediterranean

Total Cost $10.11 recipe / $2.53 recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 403kcal

Author Beth – Budget Bytes

Equipment

• Glass Meal Prep Containers

Ingredients

Garlic Dill Yogurt Sauce

• 1 cup full-fat plain yogurt $1.12
• 1 Tbsp lemon juice $0.06
• 1/4 tsp garlic powder $0.02
• 1/4 tsp dried dill $0.03
• 1/4 tsp salt $0.02

Ground Turkey

• 1 Tbsp olive oil $0.12
• 1 lb. ground turkey $4.99
• 2 cloves garlic, minced $0.16
• 1/2 tsp dried oregano $0.05
• 1/2 tsp salt $0.02
• 1/4 tsp freshly cracked pepper $0.02

Bowls

• 1 cup uncooked rice* $0.43
• 1 pint grape tomatoes $1.89
• 1 cucumber $0.79
• 1/4 red onion $0.19
• 1/4 cup chopped parsley $0.20

Instructions

• Make the garlic dill yogurt sauce first, so the flavors have time to blend. Stir together the yogurt, lemon juice, garlic powder, dill, salt, and pepper in a bowl. Refrigerate until ready to serve.
• Next, begin cooking the rice using your preferred method (rice cooker or stove top). You can use any type of rice, just make sure to follow cooking instructions for the type of rice you're using.
• While the rice is cooking, cook the ground turkey. Add the olive oil to a large skillet and heat over medium. Once hot, add the ground turkey and continue to cook over medium heat.
• When the turkey is almost cooked through, add the minced garlic, dried oregano, salt, and pepper to the skillet. Stir to combine with the turkey and continue cooking for 2-3 minutes more or until the turkey is cooked through. Remove the turkey from the heat.
• Slice the grape tomatoes in half, chop the cucumber into quarter-rounds, thinly slice the red onion, and finely chop the parsley.
• When all of the ingredients are prepped, it's time to build your bowls. Divide the rice, ground turkey, tomatoes, cucumber, red onion, and parsley between four bowls or meal prep containers. Drizzle with the yogurt sauce just before serving and enjoy!

See how we calculate recipe costs here.

Notes

*You can use any type of rice (white, brown, jasmine, basmati, etc). Just make sure to follow the cooking instructions for the particular type of rice chosen. For more help with cooking rice, check out our How to Cook Rice tutorial. 

Nutrition

Serving: 1bowl | Calories: 403kcal | Carbohydrates: 48g | Protein: 34g | Fat: 8g | Sodium: 535mg | Fiber: 3g

How to Make Mediterranean Turkey Bowls – Step by Step Photos

Prepare the garlic dill yogurt sauce first so the flavors have some time to blend. Combine 1 cup full-fat plain yogurt with 1 Tbsp lemon juice, ¼ tsp garlic powder, ¼ tsp dried dill, and ¼ tsp salt. Refrigerate the sauce until ready to serve.

Next, cook one cup rice (one cup uncooked yields about 3 cups once cooked). I used a rice cooker for convenience, but if you’d like to do it on the stove top, check out our How to Cook Rice tutorial.

While the rice is cooking, prepare the ground turkey. Add 1 Tbsp olive oil to a large skillet and heat over medium. Once hot, add 1 lb. ground turkey. Cook the turkey over medium heat until it’s almost cooked through. At that point, add 2 minced cloves of garlic, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked pepper. Continue to cook for 2-3 minutes more, or until the turkey is cooked through. Remove the turkey from the heat.

Slice one pint of grape tomatoes in half, chop one cucumber into quarter-rounds, thinly slice ¼ of a red onion, and finely chop about ¼ cup of fresh parsley. If you want the red onions to be a little more mild, you can soak them in ice water for about five minutes.

Once all of the ingredients are prepped, begin to build the bowls. Add about ¾ cup cooked rice to each bowl, then top with ¼ of the ground turkey. Divide the tomatoes, cucumber, onion, and parsley between the four bowls.

Just before you’re ready to eat, drizzle the yogurt sauce (about ¼ cup per bowl) over top.

Dig in and enjoy all the fresh flavors!

More Meal Prep Bowl Meals

Easiest Burrito Bowl Meal Prep

$9.05 recipe / $2.26 serving

Spicy Tuna Guacamole Bowls

$8.05 recipe / $2.01 serving

Roasted Cauliflower Taco Bowls

$8.31 recipe / $2.08 serving

BBQ Chicken Burrito Bowls

$7.10 recipe / $1.78 serving

The post Mediterranean Turkey Bowls appeared first on Budget Bytes.

What are pinwheel sandwiches?

Turkey Pinwheels are made by evenly spreading cream cheese on one side of a flour tortilla (which acts as the glue), layering on classic sandwich ingredients, and then tightly rolling it all up into a log that’s sliced into 1” pieces. When each pinwheel is turned on its side, it will reveal a lovely spiral of the ingredients inside.

MORE PINWHEEL flavor COMBINATIONS TO TRY: 

• Ham + swiss cheese + dill pickles + yellow mustard
• Salami + provolone cheese + iceberg lettuce + pepperoncinis
• Chicken + hummus + cucumber slices + tabbouleh
• Smoked salmon + red onion + capers + everything bagel seasoning
• Nut butter + honey + banana slices
• Nutella + toasted coconut + strawberry slices

CAN TURKEY PINWHEELS be made in advance?

Turkey Pinwheels are a great recipe to make ahead for a party or help fill the gaps in your weekly meal prep. The cream cheese spread can be kept in an air-tight container and refrigerated for about a week. Pre-made pinwheels will also keep in the fridge for 2-3 days before they start to get soggy.

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Turkey Pinwheels

Turkey Pinwheels are a fun and easy spin on simple sandwiches, and the perfect recipe to make ahead for lunch meal prep or take to a party or potluck.

Course Appetizer, Lunch, Meal Prep

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 8 pinwheels

Calories 241kcal

Author Marion – Budget Bytes

Equipment

• White Cutting Boards
• Chef’s Knife

Ingredients

• 4 oz. cream cheese, softened $1.10
• 2 Tbsp sharp cheddar cheese, finely shredded $0.87
• 1/3 cup pimento-stuffed olives, finely chopped $0.99
• 1 Tbsp olive brine
• 1/2 tsp garlic powder $0.05
• 1/4 tsp black pepper $0.01
• 4 extra-large or burrito-style flour tortillas $1.15
• 1 9oz. package sliced turkey $4.99
• 1 cup spinach $0.80

Instructions

• Stir together the softened cream cheese, finely-shredded cheddar cheese, finely-chopped pimento-stuffed olives, olive brine, garlic powder, and black pepper until very well combined.
• Lay the tortillas out flat. Spread 2-3 tablespoons of the cream cheese mixture on one side of each tortilla, coating the entire face evenly from edge to edge.
• Arrange 3-4 slices of turkey along the center of the tortilla, overlapping them as little as possible to make an even layer, and leaving about ¼” of the cream cheese spread exposed on the top and bottom edges of the tortilla to help it stick together. Then add a single layer of spinach leaves on top of the turkey.
• Starting with the edge closest to you, fold over the tortilla so it sticks, and then roll it up as tightly as possible, tucking in the fillings as you go.
• With the seam side facing down, slice the roll into 1" wide pieces.
• Flip each pinwheel on its face, exposing the spiral, and transfer it to a serving platter or air-tight meal prep container. The pinwheels should hold together on their own, but if desired, you can insert a decorative toothpick into each.

See how we calculate recipe costs here.

Nutrition

Serving: 8pinwheelss | Calories: 241kcal | Carbohydrates: 18g | Protein: 6g | Fat: 16g | Sodium: 652mg | Fiber: 2g

How to Make TuRKEY PINWHEELS – Step by Step Photos

In a small bowl or air-tight container, make the cream cheese spread by stirring together 4 oz. of room-temperature cream cheese (cold cream cheese will be extremely difficult to mix and will likely create unpleasant lumps in the mixture), 1/8 cup of finely-shredded cheddar cheese, 1/3 cup of finely-chopped pimento-stuffed olives, 1 tablespoon of olive brine (which helps thin the cream cheese and eliminates the need for added salt), 1/2 teaspoon garlic powder, and 1/4 teaspoon of pepper until very well mixed.

This savory cream cheese spread, which is inspired by pimento cheese dip, can be made ahead and kept refrigerated for at least a week. If coming from the fridge, you will want to re-soften this mixture at room temperature (for about 30 minutes) before trying to spread it on the tortillas in the following step.

Lay each tortilla out flat on a clean work surface, and spread each tortilla with 2-3 tablespoons (about 1/4 of the mixture) of the savory cream cheese spread, covering it evenly from edge to edge. You can always add a bit more “glue” as you roll (or after slicing) if needed, but it’s much easier to do at this step.

Arrange 3-4 slices of turkey across the center of the tortilla, overlapping them slightly to make an even layer depending on the size and thickness of each slice. (Since ours were super thin, we overlapped the slices more so each bite was still as satisfying!)

Add a single layer of spinach leaves on top of the turkey, leaving about ¼” of the cream cheese spread exposed along the top and bottom edges of the tortilla so it will stick properly. I usually like to take the extra step of removing the longer stems.

Starting with the end closest to you, fold in the edge of the tortilla so it sticks, and then roll it all the way up, as tightly as possible, tucking and rearranging the fillings as you go — just to make sure you get a little bit of everything in every bite!

Adjust the log so that the exposed seam is secured against the cutting board before slicing it. Then, using a very sharp knife, slice the log into 8 even portions (about 1” wide). Be as gentle as possible, so the pinwheels maintain their shape as much as possible and the filling doesn’t squish out. To help, you can rotate the log as you slice, or just use a good knife and adjust them all here and there after slicing (as I have done!)

Flip each pinwheel on its face, exposing the spiral, and transfer to a serving platter or air-tight container. The pinwheels should hold together on their own, but if desired, you can insert a decorative toothpick into each pinwheel, starting with the outermost edge, to ensure they won’t unravel.

MORE EASY SANDWICH RECIPES

Spinach and Feta Grilled Cheese

Easy Egg Salad

How to Make the Best Veggie Sandwich

The post Turkey Pinwheels appeared first on Budget Bytes.

What’s in This Meal Prep

This meal prep starts with humble chicken breasts seasoned with garlic herb seasoning (you can use homemade or store-bought), with Parmesan roasted potatoes and roasted frozen broccoli on the side, plus a little ranch dressing to drizzle over top of everything. It’s simple, satisfying, and super flexible, so you can make it meet your needs.

Substitutions and Add-ins

As I mentioned above, this meal prep is super flexible. Maybe you want to add a little more to make it extra fancy, or maybe you want to swap out one of the ingredients for something you like better. Here are some ideas for substitutions and add-ins if you want to take this recipe and run with it!

• Add shredded cheddar cheese and bacon bits for a little more flavor.
• Double up on the chicken or add a scoop of cottage cheese for extra protein.
• Swap out the roasted potatoes for rice or couscous cooked in chicken broth.
• Turn it into a salad: use fresh broccoli and swap the roasted potatoes for a bed of greens. Add any other fresh vegetables of your choosing.
• Use boneless chicken thighs in place of the breasts for extra tender meat.
• Add a dollop of hummus and a couple of sliced grape tomatoes.
• Swap the roasted broccoli for creamed spinach or creamed kale.

How to Store and Reheat Ranch Chicken Meal Preps

For the best flavor and texture, consume your ranch chicken meal preps within four days of preparing and make sure to store the ranch dressing separately. Keep the meal preps refrigerated until ready to eat, then reheat in the microwave for 1-2 minutes on high, or until heated through. Pour the ranch dressing over top, then enjoy.

What Containers do You Use?

For this meal prep, I used my favorite 3-cup rectangular Pyrex containers and small metal dipping cups for the ranch dressing. The dipping cups are taller than the depth of the glass container, so I do carry them separately. The cups are shown in the containers in the photos here just to make them all fit in the frame!

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Ranch Chicken Meal Prep

This simple chicken meal prep features garlic herb chicken, roasted potatoes and broccoli, and a little ranch dressing to drizzle over top!

Course Dinner, Lunch

Cuisine American

Total Cost $11.58 recipe / $2.90 serving

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 486kcal

Author Beth – Budget Bytes

Equipment

• Pyrex Glass Meal Prep
• Dipping Cups

Ingredients

• 2 lbs. russet potatoes $1.42
• 1/3 cup grated Parmesan $0.48
• 1/2 tsp garlic powder $0.05
• 1/4 tsp paprika $0.03
• 3 Tbsp cooking oil, divided $0.12
• 1/2 tsp salt, divided $0.05
• 1/4 tsp pepper $0.05
• 1 lb. broccoli florets* $3.49
• 1 lb. boneless, skinless chicken breast $4.99
• 1 Tbsp garlic herb seasoning $0.30

Instructions

• Preheat the oven to 400ºF. Clean and dice the potatoes into ¾" pieces.
• In a small bowl, combine the Parmesan, garlic powder, paprika, and ¼ tsp salt. Place the diced potatoes in a bowl, drizzle with 1 Tbsp cooking oil and the seasoned Parmesan, then toss until evenly coated.
• Spread the potatoes out over a parchment-lined baking sheet then transfer to the oven. Roast for 30 minutes, or until golden brown and crispy, stirring once halfway through.
• Place the broccoli florets in a bowl and drizzle with 1 Tbsp cooking, and add a ¼ tsp salt and pepper. Toss until the broccoli is evenly coated.
• Spread the broccoli out onto a parchment-lined baking sheet and roast in the preheated oven for about 20 minutes, or until browned on the edges, stirring once halfway through.
• While the vegetables are roasting, prepare the chicken. Fillet the chicken breast into two thinner pieces to help them cook faster and more evenly. Season both sides of the chicken with garlic herb seasoning.
• Heat a large skillet over medium. Once hot, add 1 Tbsp cooking oil and swirl to coat the surface. Add the chicken breasts and cook for about 5-6 minutes on each side or until well browned and cooked through.
• Remove the chicken to a cutting board and let rest for five minutes. Sliced the chicken breast into strips.
• Divide the roasted potatoes, broccoli, and sliced chicken between four meal prep containers. Fill four small dressing containers with 2 Tbsp ranch dressing each. Refrigerate the meal preps until ready to eat!

See how we calculate recipe costs here.

Notes

*You can use fresh or frozen broccoli florets. 

Nutrition

Serving: 1 meal prep | Calories: 486kcal | Carbohydrates: 52g | Protein: 35g | Fat: 17g | Sodium: 618mg | Fiber: 8g

How to Make Ranch Chicken Meal Prep – Step by Step Photos

Preheat the oven to 400ºF. Clean and dice 2 lbs. russet potatoes into ¾” pieces. In a small bowl, combine ⅓ cup grated Parmesan, ½ tsp garlic powder, and ¼ tsp salt. Drizzle 1 Tbsp cooking oil over the potatoes, then add the seasoned Parmesan, and toss until the potatoes are evenly coated.

Spread the seasoned potatoes out over a parchment-lined baking sheet in a single layer.

Roast the potatoes in the preheated 400ºF oven for about 30 minutes, or until golden brown and tender, stirring halfway through.

Once the potatoes are in the oven, start preparing the broccoli. You can use fresh or frozen broccoli here. Place 1 lb. broccoli florets in a bowl (no need to thaw if using frozen). Drizzle 1 Tbsp cooking oil over top and add ¼ tsp salt and pepper. Toss to coat.

Roast the broccoli in the preheated 400ºF oven for about 20 minutes, or until brown and crispy on the edges, stirring once halfway through.

While the vegetables are in the oven, prepare the chicken breast. Fillet one pound of boneless-skinless chicken breast into two thinner pieces (this helps them cook quickly and evenly). Season the chicken on both sides with about 1 Tbsp garlic herb seasoning (store-bought or homemade).

Heat a skillet over medium. Once hot, add 1 Tbsp cooking oil and swirl to coat the surface. Add the seasoned chicken breast and cook for about 5-6 minutes on each side or until browned and cooked through.

Remove the chicken to a clean cutting board and allow to cool for about 5 minutes before slicing.

Divide the potatoes, broccoli, and sliced chicken between four containers. Fill four small dressing containers with about 2 Tbsp ranch dressing each. Refrigerate until ready to eat!

When ready to eat, reheat your meal prep in the microwave for 1-2 minutes on high, or until heated through. Drizzle the ranch dressing over top and enjoy!

More Chicken Meal Prep Ideas

Smoky Chicken and Cinnamon Roasted Sweet Potato Meal Prep

$9.43 recipe / $2.36 serving

Roasted Vegetable Couscous Meal Prep

$12.01 recipe / $4.00 serving

Glazed Chicken Meal Prep

Sweet Chili Chicken Stir Fry Bowls

$10.20 recipe / $2.55 serving

The post Ranch Chicken Meal Prep appeared first on Budget Bytes.

What is a Meal Prep Soup Jar?

These cool little jars are basically like homemade cup noodles, except with more delicious add-ins and in a reusable container. You just add hot water to the jar, mix it up to make the broth and soften the veggies, then the soup is ready to eat! So easy and so convenient.

What’s in This Noodle Soup

Similar to our upgraded instant ramen, we made our own flavored broth concentrate with a mix of Better Than Bouillon, soy sauce, sesame oil, and spices. Then we added some fresh vegetables (mushrooms, spinach, carrots, and green onions) to round out the bowl, and a little sesame seeds and sriracha for fun. These soup jars are, of course, endlessly customizable, so feel free to add your favorite ingredients!

How to Enjoy meal prep soup

Just like with cup noodles, fill the jar with boiling water from a tea kettle or a hot water tap (the kind on the front of commercial coffee makers), close the lid tightly, then shake the jar to mix the bouillon with the water. Let the soup sit for a few minutes to slightly cook the vegetables and soften the noodles. Give it one last stir with a fork or spoon (or spork!) and enjoy! You can eat the soup straight out of the jar, or empty it into a bowl.

How Long Does mason jar soup Last?

There’s some sort of magic that happens in this mason jar that keeps the ingredients fresh far longer than I would have ever expected. For food safety reasons I don’t suggest keeping these jars longer than five days, but I will just tell you that on day five the ingredients in the soup jars looked just as fresh as they did on day one. The spinach and mushrooms showed no signs of wilting and the noodles had not dried out!

To maximize the lifespan of your noodle jars, pay attention to how you layer the ingredients. The wet ingredients always go on the bottom. Next, you add ingredients that don’t wilt easily and aren’t too absorbent (in this case the carrots, then the mushrooms). Lastly, you’ll want to add any ingredients that tend to wilt or get mushy (noodles and spinach). This layering technique separates the liquids and soft ingredients for maximum storage life!

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Meal Prep Noodle Soup Jars

These easy meal prep noodle soup jars are a fast, convenient, and budget-friendly make-ahead lunch idea. Just add hot water, mix, and enjoy!

Course Lunch, Soup

Cuisine American, Asian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 220kcal

Author Beth – Budget Bytes

Equipment

• 16oz. Mason Jars

Ingredients

• 4 tsp bouillon* $0.48
• 2 tsp soy sauce $0.04
• 1 tsp toasted sesame oil $0.03
• 1/2 tsp garlic powder $0.05
• 1/2 tsp ginger powder $0.05
• 2 tsp sesame seeds $0.12
• 2 tsp sriracha (optional) $0.06
• 1 carrot, shredded $0.14
• 4 mushrooms, sliced $0.96
• 2 green onions, sliced $0.22
• 2 3oz. blocks instant ramen $0.50
• 2 cups fresh spinach $0.60

Instructions

• To each 16oz. jar add the following: 1 tsp bouillon, ½ tsp soy sauce, ¼ tsp sesame oil, ⅛ tsp garlic powder, ⅛ tsp ginger powder, ½ tsp sesame seeds, and ½ tsp sriracha.
• Peel and shred the carrot. Clean and slice the mushrooms and green onion. Divide the carrots, mushrooms, and green onions between the jars.
• Bring a pot of water to a boil for the ramen noodles. Discard the seasoning packets or save them for another use later. Add the noodles to the boiling water and boil only for about 2 minutes, or just until the noodles are tender but still slightly firm. Drain the noodles in a colander and rinse briefly with cold water to cool. Drain well.
• Divide the noodles between the four jars, then top with a handful of fresh spinach for each jar.
• Close the jars and refrigerate until ready to eat (up to five days). When ready to eat, warm the jars slightly (use your hands or let sit at room temperature for about 10 minutes), and then add 1-1.5 cups boiling water. Close the jars and shake them to dissolve the broth. Let sit for a few minutes, then stir once more with a spoon or fork before enjoying.

See how we calculate recipe costs here.

Video

Notes

*We used vegetable-flavored Better Than Bouillon, but you can use any type of powdered or paste-style bouillon here OR use the seasoning packets that come with the instant ramen (divide each packet between two jars).

Nutrition

Serving: 1jar | Calories: 220kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Sodium: 1110mg | Fiber: 2g

How to Make Meal Prep Noodle Soup – Step by Step Photos

To each of the four 16oz. jars add the following: 1 tsp vegetable bouillon, ½ tsp soy sauce, ¼ tsp toasted sesame oil, ⅛ tsp garlic powder, ⅛ tsp ginger powder, ½ tsp sesame seeds, and ½ tsp sriracha (you can add the sriracha here or use it to top your soup later).

Shred one carrot and divide it between the jars (about ¼ cup shredded carrot per jar).

Slice four mushrooms and two green onions. Divide the mushrooms and onions between the jars.

Bring a pot of water to a boil. Add two bricks of instant ramen. Boil for about 2 minutes, or just until the noodles are tender, but slightly under cooked. Drain the noodles in a colander and rinse briefly with cool water.

Add the rinsed and cooled noodles to the jars.

Add about ½ cup fresh spinach to each jar on top of the noodles.

Close the jars with a tightly-fitting lid and refrigerate for up to five days. When you’re ready to eat the soup, allow the glass to warm slightly (use your hands or sit at room temp for about 10 min), remove the lid and add 1 to 1.5 cups of boiling water.

Screw the lid on the jar tightly then shake to mix the bouillon with the hot water. Let the soup sit for a few minutes for the flavors to blend and the vegetables to soften.

Give the soup one last mix with a spoon or fork, then enjoy the soup straight out of the jar or dump it into a bowl for serving.

I topped my noodle soup with sriracha. …Because of course I did. ;) Enjoy!

The post Meal Prep Noodle Soup Jars appeared first on Budget Bytes.

What is Muesli?

Muesli is a mixture of rolled oats, nuts, seeds, and fresh or dried fruit that have been soaked in milk, yogurt, or juice. This dish is attributed to a Swiss doctor, Maximilian Bircher-Benner, who fed this refreshing and filling breakfast to the patients in his hospital. For that reason, muesli often goes by the name “Bircher Muesli.”

Muesli vs. Granola

You might be asking yourself, “How is that different from granola??” While they are similar, there are distinct differences between muesli and granola. Muesli is almost like raw granola. You can turn muesli into granola by adding some sweeteners and binders, like honey or brown sugar and oil, then baking it until it becomes deliciously crunchy.

How Do You Eat Muesli?

There are a few different ways you can enjoy muesli. You can add cold milk or yogurt, stir it on up, and let it soak for just a few minutes so the oats are just barely chewy. Or, if you prefer a softer oat, you can let them soak overnight or for up to about four days. And just like the “overnight oats” that have taken the internet by storm over the past decade, muesli is a great way to meal prep your breakfast for the week.

You can also treat your muesli like little homemade instant oatmeal packets. Divide the muesli into ⅓ or ½ cup servings, place in resealable containers, then every morning add about a cup of milk and microwave for a minute or two and you have a hot bowl of oatmeal.

What Kind of Oats are Best for Muesli?

The best type of oat for muesli is, in my opinion, old-fashioned rolled oats. These oats are hearty and have a lot of texture, but still soften fairly quickly when soaked. Quick oats are very thin and delicate and will create a much mushier texture in your muesli. Steel-cut oats are very tough and will need to be soaked for several hours before they soften.

What Else Can You Put in Muesli?

Just like overnight oats, you can add so many different things to your muesli. You can add any type of dried fruit, nut, or seed to the dry mix (stored at room temperature), or once you begin soaking your muesli you can add wet or perishable ingredients, like fresh fruit or maple syrup.

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Muesli

Rolled oats, dried fruit, and nuts soaked in cold milk or yogurt make Muesli a quick and refreshing meal prep breakfast for summer!

Course Breakfast

Cuisine Swiss

Total Cost $2.54 recipe / $0.32 serving

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 ½ cup each

Calories 222kcal

Author Beth – Budget Bytes

Ingredients

• 3 cups dry old-fashioned oats $0.68
• 1/2 cup chopped walnuts* $0.60
• 1/2 cup dried cranberries* $0.88
• 1/4 cup sunflower seeds* $0.25
• 2 Tbsp brown sugar (optional) $0.08
• 1/2 tsp cinnamon $0.05

Instructions

• Combine the oats, cranberries, walnuts, brown sugar, and cinnamon in a bowl. Stir until evenly mixed. Store mixture in an air-tight container in a cool dry place until ready to eat.
• To prepare the muesli, combine 1/2 cup muesli with 1/2 cup of cold milk. Let soak for 5 minutes, or up to four days in the refrigerator.

See how we calculate recipe costs here.

Notes

*You can use any type of dried fruit, nuts, and seeds.

Nutrition

Serving: 1Serving | Calories: 222kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Sodium: 4mg | Fiber: 4g

How to Make Muesli – Step By Step Photos

Add your oats, fruit, nuts, spices, and sweetener (optional) to a bowl. I used 3 cups old-fashioned rolled oats, ½ cup chopped walnuts, ½ cup dried cranberries, ¼ cup sunflower seeds, 2 Tbsp brown sugar, and ½ tsp cinnamon.

Simply stir the ingredients together and now it’s ready to use!

You can store this mix in an air-tight container at room temperature. It will last just as long as the individual dry ingredients themselves.

To enjoy your muesli, measure ½ cup of the dry muesli mix into a bowl. Pour ½ cup of milk (or more) over top and let sit for about five minutes (or refrigerate overnight for a softer oat).

Enjoy the muesli as is or top with your favorite fresh fruit, maple syrup, or nut butter.

The post Muesli appeared first on Budget Bytes.

What are Overnight Oats?

If you’re looking for a super simple breakfast meal prep to make mornings fast and easy, overnight oats are it. They’re basically just oats that have been softened by soaking in a liquid for hours, rather than being briefly boiled in the liquid. And when you add all sorts of fun extra ingredients, they will absorb all those flavors as they soak, too! Great, right? Well, it’s even better when they’re apple pie flavored and don’t need any extra sugar to be scrumptious. #winning

Do You Eat Overnight Oats Hot or Cold?

You can eat overnight oats hot or cold. In the summer I love overnight oats cold, but if you prefer a hot breakfast, simply microwave the oats for 60-90 seconds until heated through. They’re great either way!

What Kind of Oats Should I Use?

Old-fashioned rolled oats are my favorite for overnight oats because they soften overnight, but maintain a good deal of texture. Quick or instant oats will soften quickly as well, but they have a lot less texture and will give a more mushy result. While you can do a variation of overnight oats with steel-cut oats, they require a more liquid and a longer soaking time, so they can not simply be swapped into the recipe below.

What Kind of Containers Should I Use?

You can use any type of resealable container for overnight oats. the blue-top Ziploc containers are great if you’re on a tight budget, but mason jars or glass meal prep containers also work great. For the recipe below you’ll want a container that holds 1-1.5 cups. I used 8oz. jars.

What Kind of Dried Fruit to Add

You have a few options here, which will allow you to use the ingredient that is most affordable or accessible to you. I used dried cranberries today because that’s what I had on hand, but you can also use raisins, dried currants, or chopped dried dates.

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Apple Pie Overnight Oats

These Apple Pie Overnight Oats are an easy and delicious make-ahead breakfast with no added sugar that you can enjoy either hot or cold.

Course Breakfast

Cuisine American

Prep Time 8 hours hours

Total Time 8 hours hours

Servings 4

Calories 306kcal

Author Beth – Budget Bytes

Equipment

• Small Jars

Ingredients

• 1 1/3 cups old-fashioned rolled oats $0.24
• 1/2 tsp cinnamon $0.05
• 1/4 tsp ground ginger $0.02
• 1/4 tsp ground cloves $0.02
• 1/2 cup chopped walnuts $0.60
• 1/4 cup dried cranberries $0.44
• 1 1/3 cups unsweetened applesauce $0.62
• 1 1/3 cups milk $0.27

Instructions

• Add ⅓ cup oats each to four resealable containers. Also add ⅛ tsp cinnamon, a pinch of ginger, and a pinch of cloves to each container.
• Add 2 Tbsp chopped walnuts and 1 Tbsp dried cranberries to each container.
• Finally, add ⅓ cup applesauce and ⅓ cup milk to each container.
• Close the containers and refrigerate overnight or up to four days. Stir the contents of the container before eating.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 306kcal | Carbohydrates: 40g | Protein: 9g | Fat: 14g | Sodium: 35mg | Fiber: 5g

How to Make Apple Pie Overnight Oats – Step by Step Photos

Add ⅓ cup old-fashioned rolled oats to each container. Also, add ⅛ tsp cinnamon and a pinch of ground ginger and ground cloves to each jar.

Next, add 2 Tbsp chopped walnuts and 1 Tbsp dried cranberries to each jar.

Finally, add ⅓ cup unsweetened applesauce and ⅓ cup milk to each jar.

You can either stir each jar before soaking, or just add the lid and soak as-is, then stir just before eating. Either way, let your oats soak overnight (8 hours) or up to four days. Give them a good stir just before eating, and enjoy.

You can add more toppings to your overnight oats, like fresh apples, after soaking, if desired.

Try These Other Overnight Oats Recipes:

• Double Chocolate Overnight Oats
• Blueberry Almond Overnight Oats
• Pumpkin Pie Overnight Oats
• Golden Milk Overnight Oats

The post Apple Pie Overnight Oats appeared first on Budget Bytes.

What’s in the Sausage and Vegetable Skillet?

This meal is a result of me scavenging my fridge and freezer for whatever I had left and tossing it all into a skillet. And wouldn’t you know, it tasted great! The skillet basically includes some sort of seasoned meat (in this case sausage), frozen cauliflower, frozen peppers and onions, frozen kale, and your favorite seasoning.

What Kind of Meat to Use

It’s important to use some sort of pre-seasoned meat for this skillet for maximum flavor. In the photos here, I’ve used Italian sausage, but you could also use chorizo, or I’ve even used some leftover Chili Rubbed Pulled Pork. If you do plan to try this with a plain ground meat (turkey, chicken, pork, beef) you’ll want to add seasoning to the meat as it cooks as well as seasoning the skillet at the end.

What Else Can I Add?

You can experiment with adding other frozen vegetables, like broccoli, corn, peas, green beans, etc. Or try adding in some beans or roasted potatoes to bulk it up a bit. Another way to bulk this up is to increase the vegetables (you might want to increase the seasoning if you do so).

Extra toppings are always fun, like a fried egg, avocado, sour cream, cheese, salsa, or any other sauce or dressing that you like. But me? I keep it simple and just eat it as-is!

How to Serve Sausage and Vegetables

I’ve been eating this dish just the way it is straight out of the skillet, but if you want to bulk it up even more you can serve it over rice or mashed potatoes. A little Garlic Bread would also be awesome with this meal!

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Sausage and Vegetable Skillet

This super fast and easy Sausage and Vegetable Skillet is the ultimate busy-day meal and is perfect for meal prep!

Course Dinner, Lunch, Main Course, Meal Prep

Cuisine American

Total Cost $8.91 recipe / $2.23 serving

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 about 1.25 cups each

Calories 484kcal

Author Beth – Budget Bytes

Ingredients

• 1 Tbsp cooking oil $0.04
• 1 lb. Italian sausage $5.99
• 1/2 lb. frozen cauliflower florets $1.00
• 1/2 lb. frozen peppers and onions $1.00
• 1/4 lb. frozen kale $0.83
• ½ tsp seasoning salt or seasoning blend (or to taste) $0.05

Instructions

• Add the cooking oil and sausage to a skillet. Cook the sausage over medium heat until brown and crispy.
• Add the cauliflower, peppers and onions, and kale to the skillet with the sausage. Continue to stir and cook until the vegetables are heated through.
• Add a liberal amount (or to taste) of your favorite seasoning salt or seasoning blend and stir to combine. Serve hot.

See how we calculate recipe costs here.

Nutrition

Serving: 1.25cups | Calories: 484kcal | Carbohydrates: 12g | Protein: 20g | Fat: 40g | Sodium: 1178mg | Fiber: 5g

How to Make Sausage and Vegetable Skillet – Step by Step Photos

Add a tablespoon of cooking oil to a skillet and add the Italian sausage (or whatever seasoned meat you prefer). Cook the sausage until it is brown and crispy.

Add ½ lb. frozen cauliflower florets, ½ lb. frozen bell peppers and onions, and ¼ lb. frozen kale to the skillet. You don’t have to measure these exactly, just estimate based on the weight of the bag (if it’s a 12 oz. bag, estimate ⅔ of the bag to get ½ lb.).

Continue to stir and cook over medium heat until the vegetables are heated through. Don’t overcook the vegetables.

Then just add a liberal amount of your favorite seasoning blend. I’m using Tony Chachere’s here, but you can use just about any seasoning blend. I tend to use seasoning blends that already contain salt, but if yours doesn’t, just keep in mind that you’ll want to add some salt to help make the flavors in the skillet pop.

And that’s it! The skillet is done! The fat and seasoning from the sausage adds a ton of flavor and richness to the entire skillet, and then the added seasoning at the end adds a final layer of flavor. It’s simple, but SO GOOD.

And now my lunches for the next few days are done! :)

The post Sausage and Vegetable Skillet appeared first on Budget Bytes.

Can I Make Them Ahead?

These little quiches are definitely best right after baking, although I still enjoyed the leftovers quite a bit. If I were making them for guests, I would definitely make them on the same day as serving. If I were making them for myself, I’d happily eat the leftovers over the span of a few days. The biggest change is that the crust softens as it is stored in the refrigerator. They’ll probably be good for about 3-4 days in the refrigerator.

Can You Freeze Mini Quiches?

I did test a couple of the quiches to see if they held up to freezing (mostly for meal prep purposes). I microwaved one straight from the freezer without thawing for one minute and it came out piping hot and delicious, but with a very soft crust. I allowed the second quiche to thaw in the refrigerator over night and then microwaved until warm. That method turned out about the same as the one microwaved straight from the freezer.

Try Different Flavors

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Mini Broccoli Cheddar Quiches

Impress your guests with the perfect little mini broccoli cheddar quiches. Great for Easter, Mother's Day, or any brunch gathering.

Course Breakfast, Brunch

Cuisine American

Total Cost $4.74 recipe / $0.40 each

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 quiches

Calories 213kcal

Author Beth – Budget Bytes

Equipment

• Muffin Pan
• Measuring Cups Spoons
• Chef’s Knife

Ingredients

Crust

• 8 Tbsp butter, room temperature $0.80
• 4 oz. cream cheese, room temperature $0.58
• 1 cup + 2 Tbsp all-purpose flour $0.07

Filling

• 2 large eggs $0.46
• 1/2 cup milk $0.10
• 1/4 cup grated Parmesan $0.44
• 1/4 tsp garlic powder $0.02
• 1/4 tsp freshly cracked pepper $0.02
• 1/4 tsp salt $0.02
• 1/2 lb. frozen broccoli florets, thawed $1.08
• 4 oz. cheddar cheese, shredded $0.58

Instructions

• Preheat the oven to 350ºF. Add the room temperature butter and room temperature cream cheese to a bowl. Use a mixer to whip them together until evenly combined.
• Begin stirring in the flour, about ¼ cup at a time, until a dough forms. The dough should be soft, but not sticky.
• Divide the dough into 12 equal portions (begin by dividing into four pieces, then divide each quarter into three equal-sized pieces). Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
• Whisk together the eggs, milk, Parmesan, garlic powder, pepper, and salt in a bowl.
• Finely chop the thawed broccoli florets (about 1.5 cups once chopped). Shred the cheddar cheese (about 1 cup shredded). Add the broccoli and cheddar to the egg mixture and stir to combine.
• Divide the broccoli cheddar mixture between the twelve mini pie crusts. The liquid egg mixture will not fully submerge the broccoli and cheddar in the crusts, but it will puff up and fill the crust once baked.
• Bake the mini quiches in the preheated oven for 35 minutes or until puffed in the center and golden brown around the edges.
• Carefully transfer the baked quiches to a wire rack to cool. Serve warm, or at room temperature within two hours of baking.

See how we calculate recipe costs here.

Nutrition

Serving: 1mini quiche | Calories: 213kcal | Carbohydrates: 11g | Protein: 7g | Fat: 16g | Sodium: 259mg | Fiber: 1g

How to Make Mini Broccoli Cheddar Quiches – Step by Step Photos

Preheat the oven to 350ºF. Add 8 Tbsp room temperature butter and 4oz. room temperature cream cheese to a bowl.

Use a mixer to whip the butter and cream cheese together until well combined.

Begin stirring in all-purpose flour, about ¼ cup at a time, until it forms a dough (it should be similar in texture to playdough). You’ll need to add about 1 cup + 2 Tbsp flour total.

Divide the dough into 12 equal-sized pieces. To do this, divide the dough into four equal-sized pieces first. From there, divide each quarter into three equal-sized pieces. Roll each piece into a ball and place them into the wells of a muffin tin. Use your fingers to press the dough down and up the sides of the muffin tin wells. Make sure to get down into the corners of the well where a lot of the dough can accumulate and get too thick.

Whisk together 2 large eggs, ½ cup milk, ¼ cup grated Parmesan, ¼ tsp garlic powder, ¼ tsp pepper, and ¼ tsp salt in a bowl.

Finely chop ½ lb. thawed frozen broccoli florets. You’ll want about 1.5 cups once chopped.

Add the chopped broccoli and 1 cup shredded cheddar cheese to the egg mixture and stir to combine.

Divide the mixture among the twelve mini pie crusts.

Don’t worry if the liquid egg and milk mixture does not come all the way to the top of the broccoli and cheddar. The egg will puff up and surround the broccoli as they bake. Just try to get a fairly even amount in each one.

Bake the broccoli cheddar quiches in the preheated 350ºF oven for about 35 minutes, or until puffed up and golden brown around the edges.

Transfer the mini quiches to a wire rack to cool, then serve. The quiches should just pop right out of the muffin tin if you insert a butter knife between the tin and the side of the quiche. Just be gentle, as they will be slightly soft when hot.

Enjoy warm, or at room temperature within two hours of baking. Or, store in the refrigerator for 3-4 days.

The post Mini Broccoli Cheddar Quiches appeared first on Budget Bytes.

How Do You Eat Overnight Oats?

This is the question I get most frequently when I post an overnight oats recipe. And the answer is there are no rules! You can eat overnight oats cold, heat them up in the microwave, eat them plain, or make them fancy by piling on the toppings! It’s totally up to you. Soaking the oats overnight basically takes the “cooking” part out of the equation.

What Kind of Oats to Use for Overnight Oats

Old-fashioned rolled oats are the best type of oats to use for overnight oats, in my opinion. They soften quickly but still have a ton of texture so the mixture doesn’t get too gloopy. Instant oats have very little texture once soaked, so your overnight oats will turn out very mushy and gluey. Steel-cut oats require a longer soak time and may need more liquid.

Toppings or No Toppings

How Long Do Overnight Oats Last?

Overnight oats will stay good in your fridge for about 4-5 days, so I always limit my batches to 4 servings just to give myself a little wiggle room.

Don’t Like Chia Seeds? No Problem.

I added some chia seeds to my overnight oats because I love the extra dose of fiber, but I know a lot of people aren’t a fan of the somewhat gooey texture that chia can create. If you don’t like chia you can simply leave them out. The overnight oats will not be quite as thick, but they’ll be every bit as delicious!

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Double Chocolate Overnight Oats

Double Chocolate Overnight Oats make your morning routine fast and easy. Just grab and go with a jar of these delicious chocolate oats!

Course Breakfast

Cuisine American

Total Cost $1.58 recipe / $0.40 serving

Prep Time 1 day day 10 minutes minutes

Total Time 1 day day 10 minutes minutes

Servings 4 ¾ cup each

Calories 268kcal

Author Beth – Budget Bytes

Equipment

• Small Jars
• Measuring Cups Spoons

Ingredients

• 1 1/3 cup old-fashioned rolled oats $0.24
• 2 Tbsp chia seeds (optional) $0.44
• 2 Tbsp unsweetened cocoa powder $0.07
• 2 Tbsp brown sugar $0.08
• 1/4 cup mini chocolate chips $0.32
• 1/4 tsp salt $0.02
• 1 1/3 cup milk* $0.27
• 1/2 tsp vanilla extract $0.14

Instructions

• Combine the oats, chia seeds, cocoa powder, brown sugar, chocolate chips, and salt in a bowl.
• Add the milk and vanilla extract, then stir to combine. Allow the mixture to sit for about five minutes.
• Divide the oat mixture between four resealable containers. Close the containers and refrigerate overnight or up to five days.
• Stir the oats just before enjoying. Eat cold or warm it up in the microwave.

See how we calculate recipe costs here.

Notes

*Use any type of dairy or non-dairy milk.

Nutrition

Serving: 0.75cup | Calories: 268kcal | Carbohydrates: 40g | Protein: 8g | Fat: 9g | Sodium: 193mg | Fiber: 6g

How to Make Chocolate Overnight Oats – Step by Step Photos

Add 1 ⅓ cup rolled oats to a bowl along with 2 Tbsp chia seeds (optional), 2 Tbsp cocoa powder, 2 Tbsp brown sugar, ¼ cup mini chocolate chips, and ¼ tsp salt. Add 1 ⅓ cup milk (any type of milk you like) and ½ tsp vanilla extract.

Stir the ingredients together to combine, then let the mixture sit for five minutes. The mixture will thicken slightly in that time making it easier to get an equal ratio of solid and liquid when you divide the mixture into containers.

Divide the mixture between four containers (about ¾ cup each). Close the containers and refrigerate overnight.

After soaking overnight, the mixture will be much thicker.

Stir the oats just before eating to redistribute the cocoa powder throughout. Then enjoy that chocolatey goodness!

TRY THESE OTHER OVERNIGHT OATS RECIPES:

• Apple Pie Overnight Oats
• Blueberry Almond Overnight Oats
• Pumpkin Pie Overnight Oats
• Golden Milk Overnight Oats

The post Double Chocolate Overnight Oats appeared first on Budget Bytes.

Vegetable Options

Protein Options

The Andouille sausage in this recipe is packed with herbs, spices, and a delicious smoky flavor, which ends up adding flavor to the entire dish. You can swap the sausage out with something like shrimp or chicken thighs, but if you do so, I suggest coating the chicken or shrimp well with plenty of Cajun seasoning since they don’t have seasonings built-in, like the sausage.

Bulk it Up!

If you need some carb action to keep you full and satisfied, you can serve these Cajun Sausage and Vegetables over a bed of rice. You can cook your rice in broth or add some herbs and spices for even more flavor.

Another option is to serve the sausage and vegetables over a bed of pasta. I think penne would be a great choice. If serving over penne, you can add a vinaigrette to help coat everything in flavor. I think the Smoky Vinaigrette that I used in my Smoky Roasted Sausage and Vegetables recipe would go nicely.

How Long Does it Last?

I generally keep meal preps like this for about four days, but the lifespan will vary depending on the conditions in your refrigerator, the freshness of the vegetables, and how long you cook the vegetables. Since I cooked this with the intention of reheating later, I purposely cooked the vegetables very lightly to prevent them from getting super soggy as they wait in the refrigerator. By nature, they will wilt a bit as the days go by, but undercooking them slightly can definitely help.

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Cajun Sausage and Vegetables

This simple Cajun Sausage and Vegetables meal prep is a fast, easy, flavorful, and delicious way to get your daily dose of vegetables!

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $6.94 recipe / $1.74 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 440kcal

Author Beth – Budget Bytes

Equipment

• Chef’s Knife
• White Cutting Boards
• Pyrex Glass Meal Prep

Ingredients

• 1 zucchini (½ lb.) $0.72
• 1 yellow squash (½ lb.) $0.70
• 1 red bell pepper $1.50
• 1 red onion $0.28
• 14 oz. Andouille sausage* $3.33
• 2 Tbsp cooking oil, divided $0.08
• 1/2 tsp smoked paprika $0.05
• 1/4 tsp garlic powder $0.02
• 1/4 tsp cayenne pepper $0.02
• 1/4 tsp salt $0.02
• 1/4 tsp freshly cracked black pepper $0.02
• 2 Tbsp chopped fresh parsley $0.20

Instructions

• Slice the zucchini and yellow squash into half-rounds. Slice the red bell pepper and red onion into strips. Add all of the vegetables to a large bowl.
• Slice the sausage into rounds. Add the sausage and 1 Tbsp cooking oil to a large skillet. Cook the sausage over medium heat until well browned. Remove the skillet from the heat and transfer the sausage to a clean bowl.
• Drizzle the vegetables with the remaining 1 Tbsp cooking oil, then sprinkle the smoked paprika, garlic powder, cayenne pepper, salt, and pepper over top. Toss the vegetables to coat them in oil and spices.
• Place the same skillet back over the heat and turn the heat under the skillet up to medium-high. Once very hot, add the vegetables and sauté just until they are slightly tender. The vegetables will pick up the flavor left in the skillet from the sausage, so do not clean the skillet first. Be careful to not overcook the vegetables, as they will cook more when you reheat your meal preps.
• Remove the skillet from the heat and add the cooked sausage and chopped parsley to the vegetables. Toss to combine with the vegetables. Give the sausage and vegetables a taste and adjust the salt or other seasonings to your liking.
• Serve immediately or divide into four portions and refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*If you can not find Andouille sausage in your area, you can substitute it with any smoked sausage, like kielbasa.

Nutrition

Serving: 0.25recipe | Calories: 440kcal | Carbohydrates: 9g | Protein: 21g | Fat: 36g | Sodium: 1043mg | Fiber: 3g

How to Make Cajun Sausage and Vegetables – Step by Step Photos

Prep the vegetables first, so they’re ready to go. Slice one zucchini and one yellow squash into half-rounds. Slice one red bell pepper and one red onion into strips. Place the vegetables in a bowl.

Slice 14oz. Andouille sausage into rounds.

Add 1 Tbsp cooking oil to a large skillet and heat over medium. Add the sausage and cook until the sausage is well browned. Remove the skillet from the heat and transfer the sausage to a clean bowl.

Drizzle 1 Tbsp cooking oil over the vegetables, then sprinkle with ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp cayenne pepper, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Toss the vegetables until they’re coated in oil and spices.

Turn the heat under the skillet up to medium-high. Once very hot, add the vegetables and sauté just until they begin to soften. The vegetables will pick up the flavor and browned bits left behind by the sausage. Be careful not to overcook the vegetables. Remove the skillet from the heat.

Return the cooked sausage back to the skillet along with a couple of tablespoons of chopped parsley. Toss to combine. Give it a taste and adjust the salt or other seasonings to your liking.

Serve immediately or divide into four portions and refrigerate until ready to eat.

The post Cajun Sausage and Vegetables appeared first on Budget Bytes.