What is Sopa De Letras?

This Mexican soup is made with toasted alphabet pasta, a few vegetables, spices, and veggie broth. It’s an incredibly simple recipe that’s ready in a heartbeat, making it perfect for those days when you don’t even have time to think. I got this recipe from my friend Yvette Marquez-Sharpnack, who just published it in her new cookbook Muy Bueno: Fiestas. PS If you love easy, approachable, super tasty Mexican food, you should check out the book. Her recipes are incredible! 

Ingredients For Sopa De Letras

Toppings for Sopa De Letras

What To Serve With Sopa De Letras

To make this soup a heartier meal, add a few sides. Try serving it with Cilantro Lime Rice, Homemade Garlic Bread, or Southwest Salad with Taco Ranch Dressing. If you want to use the soup as an appetizer, finish the meal with Black Bean Avocado Enchiladas, Sheet Pan Chicken Fajitas, or our Southwest Chicken Skillet.

How To Store Sopa De Letras

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Then reheat it on the stove or in a microwave. The pasta will soak up much of the broth, so you may want to add more veggie broth before reheating. If you’re going to make this to freeze it, I recommend making and freezing the broth. Then, when you’re reheating the broth, toast the pasta and add it in.

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Sopa De Letras

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that's packed with flavor and ready in twenty!

Course Dinner, Lunch, Soup

Cuisine Mexican

Total Cost $6.70 recipe / $0.84 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 cups

Calories 134kcal

Author Yvette Marquez-Sharpnack from Muy Bueno: Fiestas, Copyright © 2023.

Equipment

• Blender
• Dutch Oven

Ingredients

• 1/2 white onion, quartered $0.33
• 3 Roma tomatoes, quartered $1.35
• 1 clove garlic, coarsely chopped $0.07
• 1/2 tsp ground black pepper $0.02
• 2 cups vegetable broth $0.37
• 2 Tbsp olive oil $0.12
• 7 oz alphabet pasta $4.42
• 2 cups water $0.01
• 1/4 tsp salt (or more to taste) $0.01

Instructions

• In a blender, combine the onion, tomatoes, garlic, pepper, and veggie broth and purée until smooth.
• In a Dutch oven over medium heat, warm the oil. Add the alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.
• Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.
• Add the water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.
• Season with salt, ladle into bowls, and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 134kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Sodium: 314mg | Fiber: 1g

How to Make Sopa De Letras – Step by Step Photos

In a blender, combine the 1/2 white onion, 3 Roma tomatoes, 1 clove garlic, 1/2 teaspoon black pepper, and 2 cups of veggie broth. Purée until smooth.

In a Dutch oven over medium heat, warm the 2 tablespoons of olive oil. Add the 7 ounces of alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.

Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.

Add the 2 cups of water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.

Season with salt, ladle into bowls, and serve. Was that easy or what?! I hope you get a chance to enjoy it in peace without your kid freaking out about the poster board they need for a school project that’s due tomorrow but forgot to tell you about. #momlife

More Easy Soups

Chicken Noodle Soup

Easy Rosemary Garlic White Bean Soup

Vegetable Barley Soup

The post Sopa De Letras appeared first on Budget Bytes.

What is Orzo?

Orzo is a tiny football-shaped pasta that looks like rice but cooks much faster. Like rice, it soaks up all the water it’s cooked in, so you don’t have to worry about draining. That makes it an excellent choice for a speedy one-pan meal.

What You’ll Need

You are just a few spices and a handful of ingredients away from an incredible dinner! Here’s what you’ll need to make this Creamy Chicken And Orzo Skillet.

• Seasoning Blend– We’re making our own with paprika, oregano, thyme, garlic powder, onion powder, and pepper. In a pinch, you can also use a heaping tablespoon of your favorite seasoning blend, though you should steer clear of anything super salty.
• Boneless Chicken Thighs– These cook much faster than bone-in chicken thighs and their juices help flavor the orzo.
• Yellow Onion– Adds depth and a subtle sweetness to the dish.
• Garlic– Also adds depth and lends a slight nuttiness when cooked.
• Orzo– This pasta cooks quickly and adds bulk. If you don’t have access to orzo, substitute it with a quick-cooking pasta like ditalini or pearl couscous. You can also use rice, but you’ll have to adjust the cooking time so it has enough time to cook.
• Vegetable Broth– You need a liquid to cook the orzo and this broth does the trick without overpowering the dish. You can substitute it with water or chicken broth.
• Cream– Creates a velvety, creamy sauce.
• Butter– Helps pull the sauce together.
• Parmesan– Adds depth and a touch of saltiness to the sauce. It also helps give it texture.

What Can You Serve With Creamy Chicken And Orzo?

How To Store Leftovers

The orzo will absorb much of the creamy sauce it’s cooked in, but the leftovers are still tasty. Store in the fridge for 3 to 4 days in an airtight container. However, do this within two hours of cooking the dish. Chicken left at room temperature any longer than that can contain enough harmful bacteria to give you food poisoning. You can also freeze leftovers for up to 2 months in an airtight container. Thaw in the fridge overnight and reheat on a stovetop or in the microwave until the chicken is steaming.

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Creamy Chicken And Orzo Skillet

When you think you don't have time to cook, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in onepan!

Course Dinner

Cuisine American

Total Cost $7.99 recipe / $2.00 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 779kcal

Author Monti – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

• 1 tsp paprika $0.10
• 1 tsp dried oregano $0.10
• 1 tsp dried thyme $0.10
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/2 tsp salt $0.02
• 1/4 tsp pepper $0.02
• 1.25 lbs boneless chicken thighs (4-5 thighs) $4.23
• 2 Tbsp cooking oil $0.08
• 1 yellow onion, diced $0.32
• 2 cloves garlic, minced $0.11
• 1 1/2 cups orzo $1.13
• 1 1/2 cups vegetable broth* $0.23
• 1/2 cup heavy cream $0.71
• 2 Tbsp salted butter $0.30
• 1/4 cup parmesan $0.44

Instructions

• Add the paprika, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper to a small bowl. Mix until combined.
• Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
• Heat a large deep skillet over medium and add the cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan.
• Turn the heat down to low, and add the onion and garlic. Saute until the onions are translucent, about 3 minutes.
• Add the orzo and chicken broth to the skillet and stir well to help dissolve the crispy browned bits from the bottom of the pan. Return the chicken to the pan and nestle it down into the orzo.
• Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed.
• After about 15 minutes, the orzo should be tender and most of the broth absorbed, but there will still be a little sauce in the skillet. Remove the chicken from the skillet.
• Add the cream and the butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.
• Add the Parmesan and stir to combine.
• Finally, return the chicken to the skillet. If desired, garnish with parsley.

See how we calculate recipe costs here.

Notes

*If you prefer a looser sauce add 1/2 cup more broth, for a total of 2 cups. 

Nutrition

Serving: 1serving | Calories: 779kcal | Carbohydrates: 49g | Protein: 34g | Fat: 50g | Sodium: 911mg | Fiber: 3g

How to Make Creamy Chicken And Orzo Skillet – Step by Step Photos

Add 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a small bowl. Mix until combined.

Blot the 1.25 pounds of chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.

Heat a large deep skillet over medium. Once hot, add 2 tablespoons of cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan and place it on a clean plate. The chicken will finish cooking when simmered with the orzo.

Turn the heat down to low and add the diced onion and 2 cloves of minced garlic to the skillet. Saute until the onions are translucent, about 3 minutes.

Add the 1 1/2 cups orzo and the 1 1/2 cups of chicken broth to the skillet. If you prefer a looser sauce, add an additional 1/2 cup of broth. Stir well to help dissolve the crispy browned bits from the bottom of the pan. Then return the chicken to the pan and nestle it down into the orzo.

Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed. If at any point it stops simmering, increase the heat slightly until it starts to simmer again.

After about 15 minutes, the orzo should be tender and most of the broth absorbed, but there will still be a little sauce in the skillet. Remove the chicken from the skillet.

Then add the 1/2 cup of cream and the 2 tablespoons of butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.

Next, add the 1/4 cup parmesan and stir to combine.

Finally, return the chicken to the skillet. If you’d like, garnish with chopped Italian parsley and serve. Pair with a side salad or roasted veggies for an incredibly filling meal! Wasn’t that easy?

Other Easy Skillet Meals

Italian Sausage and White Bean Skillet

Chorizo Sweet Potato Skillet

Yellow Rice Chicken Skillet

The post Creamy Chicken And Orzo Skillet appeared first on Budget Bytes.

Lasagna for Lazy Nights

This super simple skillet lasagna follows the same formula as my other one pot pasta recipes. The pasta, in this case, lasagna noodles, are cooked right in the sauce so you only need to use one pan and every drop of flavor soaks right into the pasta. I made this recipe as simple as possible, using all the shortcuts, so it’s the easiest to make when you’re the shortest on time.

What You’ll need

What Else Can I Add?

Another reason skillet lasagna is so great is that it’s actually quite versatile! You can add or substitute many of the ingredients to make it your own. Here are some ideas for add-ins or substitutions for the ingredients in skillet lasagna:

• Sautéed vegetables: finely chop then sauté just about any vegetable in the skillet after the beef has been browned. Try zucchini, mushrooms, bell peppers, eggplant, or more. Make sure to cook out most of the water to avoid a soupy lasagna.
• Meat: Add more meat or swap out the Italian sausage for ground beef, pork, or even diced chicken. Just make sure to add additional seasoning to the sauce to make up for what is lost in the Italian sausage.
• Sauce: Experiment with different flavors of store-bought sauces. Make your sauce spicy by adding a pinch or two of crushed red pepper.
• Cheese: try topping your lasagna with some crumbled feta for an extra kick!

What to Serve with Skillet Lasagna

I always love serving heavier dishes like lasagna with a light and simple side salad to brighten up the meal, but you also can’t forget the garlic bread for sopping up every last drop of that sauce!

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Skillet Lasagna

Skillet Lasagna is a quick and easy weeknight dinner that will give you all the cozy vibes of a classic lasagna in half the time.

Course Dinner, Main Course

Cuisine American

Total Cost $9.01 recipe / $2.25 serving

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 722kcal

Author Beth – Budget Bytes

Ingredients

• 1 Tbsp olive oil $0.16
• 1/2 lb. Italian Sausage $2.25
• 2 cloves garlic $0.16
• 24 oz. pasta sauce $1.89
• 1 cup water
• 1/2 tsp Italian seasoning $0.05
• 9 lasagna noodles $0.90
• 1 cup ricotta cheese $1.99
• 1/4 cup Grated Parmesan $0.40
• 1/4 tsp salt $0.02
• 1/4 tsp freshly cracked black pepper $0.02
• 1 cup shredded mozzarella $1.17

Instructions

• Add the Italian sausage and olive oil to a large deep skillet. Cook over medium heat until the sausage is cooked through.
• Mince the garlic, add it to the skillet with the sausage, and continue to sauté over medium for one more minute.
• Add the pasta sauce, Italian seasoning, and water to the skillet then stir to combine.
• Break the lasagna noodles into one to two-inch pieces, then stir them into the sauce in the skillet.
• Place a lid on the skillet, turn the heat up to medium-high, and allow the sauce to come up to a boil.
• Once boiling, give the skillet a brief stir, replace the lid, then turn the heat down to medium-low. Let the noodles simmer in the sauce, stirring occasionally, until tender (about 15 minutes). If the sauce becomes too dry before the noodles are tender, add more water and continue to simmer.
• While the noodles are simmering, stir together the ricotta, Parmesan, salt, and pepper in a separate bowl.
• Once the noodles have cooked, add the ricotta mixture on top of the noodles in small dollops. Sprinkle the shredded mozzarella over top.
• Place the skillet under your oven's broiler for a few minutes or just until the cheese is melted and slightly browned (make sure to use an oven-safe skillet, no lid). Or, place the lid on the skillet and continue to cook over medium-low heat until the cheese is melted. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 722kcal | Carbohydrates: 60g | Protein: 33g | Fat: 39g | Sodium: 1710mg | Fiber: 5g

How to Make Skillet Lasagna – Step by Step Photos

Brown ½ lb. Italian sausage in a deep skillet with 1 Tbsp olive oil over medium heat. Once browned, add two cloves of minced garlic and continue to sauté for one minute more.

Add one 24oz. jar of your favorite pasta sauce, ½ tsp Italian seasoning blend, and 1 cup water to the skillet. Stir to combine.

Break nine lasagna noodles (½ lb.) into one to two-inch pieces.

Stir the broken lasagna noodles into the sauce in the skillet. Place a lid on top, turn the heat up to medium-high, and bring the sauce up to a boil. Once boiling, give the skillet a good stir, replace the lid, then turn the heat down to medium-low.

Allow the noodles to simmer in the sauce, stirring occasionally, until they are tender (about 15 minutes). If the sauce gets too thick before the noodles are tender, simply add a little more water and allow them to continue to simmer.

In a medium bowl, combine 1 cup ricotta cheese, ¼ cup grated Parmesan, ¼ tsp salt, and ¼ tsp pepper. Stir until evenly combined.

Add the ricotta mixture to the skillet in dollops across the top, then sprinkle 1 cup shredded mozzarella over top.

To get the cheese nice and melty and browned, place the skillet lasagna under your oven’s broiler for a few minutes (no lid and make sure you’re using an oven safe skillet and watch it closely!). Alternatively, you can place a lid on the skillet and let it cook over medium-low for a few minutes more until the cheese has melted.

Serve hot with some crusty garlic bread for dipping! 🤤 (garnished with parsley, not needed for flavor)

More Lasagna Inspired Recipes

Garden Vegetable Lasagna Soup

Garden Vegetable Lasagna Roll Ups

Baked Ravioli

The post Skillet Lasagna appeared first on Budget Bytes.

What is dumpling soup?

Is this an authentic recipe?

No, this is not an authentic dumpling soup, but we highly encourage you to read more about the wide variety and rich culture surrounding dumplings. Also, check out these recipes for authentic Chinese potstickers and Xiaolongbao (soup dumplings), Korean mandu, and Japanese gyoza.

How to know the dumplings are fully cooked:

Frozen dumplings are usually on the smaller side, so they cook quickly when added to boiling broth. However, since our suggested cook time is only based on the handful of brands we’ve tried (and there are so many others!), I highly recommend consulting the package directions on your dumplings to ensure you are cooking them long enough—as well as checking the suggested serving size to make sure you are preparing enough for two people.

Are the leftovers ANY good?

I would not recommend saving these leftovers. As it sits, the dumplings will keep soaking up the broth until they bloat and then fall apart. Instead, just make the amount you think you will eat, which is why I’ve developed the recipe for two servings rather than four. Since it comes together so quickly, it wouldn’t be the end of the world if you decided to make it twice in one night! 

Take your Dumpling Soup to the next level

My go-to Topping combinations

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Easy Dumpling Soup

Easy Dumpling Soup is the perfect quick dinner because it’s endlessly versatile, insanely budget-friendly, and can be made in 15 minutes.

Course Dinner, Lunch

Cuisine Asian, Chinese, Japanese, Korean

Total Cost $2.98 RECIPE / $1.49 SERVING

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 2 bowls

Calories 290kcal

Author Marion – Budget Bytes

Ingredients

• 2 cups vegetable broth* $0.24
• 1 Tbsp soy sauce $0.06
• 1 tsp toasted sesame oil $0.06
• 1/4 tsp fish sauce, optional $0.02
• 1 green onion, thinly sliced, white and green parts separated $0.11
• 10 frozen dumplings** $2.00
• 1/2 cup fresh spinach*** $0.15

Garnishes, optional

• 1/2 tsp sesame seeds $0.03
• 1 Tbsp Sichuan Chili Crisp $0.31

Instructions

• Combine the vegetable broth, soy sauce, toasted sesame oil, and the white parts of a sliced green onion in a medium-sized pot. (If using, also add the fish sauce, pre-cooked proteins or tofu, and any fresh or frozen vegetables that need time to soften.)
• Bring the broth up to a boil on medium-high heat. Once boiling, add the dumplings.
• Cover the pot and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Consult package directions.)
• Turn off the heat and stir in the green parts of the sliced green onion and a handful of spinach.
• Split the soup into 2 serving bowls and top with any desired condiments.

See how we calculate recipe costs here.

Video

Notes

* We use Better Than Bouillon mixed to make all of our broths. If substituted with a low-sodium broth, the final dish may need more salt. 

** You can use any flavor (pork, vegetable, chicken, etc.), but I prefer ones with pork and vegetables.

*** or baby bok choy

Nutrition

Serving: 1bowl of soup | Calories: 290kcal | Carbohydrates: 46g | Protein: 8g | Fat: 9g | Sodium: 1809mg | Fiber: 3g

How to Make easy dumpling soup – Step by Step Photos

In a medium-sized pot, combine 2 cups of vegetable broth, 1 Tablespoon of soy sauce, 1 teaspoon of toasted sesame oil, and the white parts of a thinly sliced green onion (set the green parts aside for garnish), and cook over medium-high heat. You should also add the fish sauce now, if using — as well as any other extra ingredients that require some cooking time, like leftover cooked proteins from the fridge, tofu, mushrooms, or any other fresh or frozen vegetables that need time to soften.

Bring the broth up to a boil on medium-high heat. Once boiling, add 10 frozen dumplings. Cover and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Check out the suggested cooking time on your dumpling packaging to insure this will be enough time to cook them all the way through — at the same time, also check the nutrition label to make sure you add the correct amount for two servings.)

Turn off the heat and stir in 1/2 cup of fresh spinach and the reserved green onion slices.

Split the soup into two serving bowls and top each bowl with your desired garnishes. We chose to sprinkle ours with a few sesame seeds and a heaping spoonful of Sichuan Chili Crisp!

GET IN MY BELLY!

MORE “TAKE-OUT FAKE OUT” RECIPES

Easy Sesame Chicken

$5.74 recipe / $1.44 serving

Spicy Sriracha Noodles

$2.50 recipe / $1.25 serving

Baked Chicken Wings

$10.35 recipe / $3.45 serving

Thin and Crispy Pizza Crust

$0.59 recipe / $0.30 per pizza

The post Easy Dumpling Soup appeared first on Budget Bytes.

What is Pasta e Fagioli?

Pasta e Fagioli (pronounced “paa·stuh ee faa·jow·lee”), simply means, “pasta and beans” in Italian. More often, though, the dish is referred to as, “Pasta Fagioli” (without the e), or “Pasta Fazool” in Italian-American slang. This lesser-known Italian staple is a hearty soup that feels indulgent thanks to a whisper of bacon and a handful of pasta — but since the soup is mostly vegetables and beans, it’s a dinner worthy of a second helping without a second thought.

Pasta e Fagioli Ingredients

budget tips

Weeknight shortcuts 

How to store pasta e Fagioli leftovers

If you plan to meal-prep or freeze this recipe, cook the pasta separately. Nevertheless, we found the ditalini we used did not soak up too much liquid or turn to mush—even after 4 days in the fridge! The broth will thicken over time, so if you want the leftovers to be more “soupy,” add a ¼ cup of water and a pinch of salt when reheating.

How to serve pasta e fagioli

Pasta e Fagioli is best topped with lots of chopped parsley, fresh-cracked black pepper, and Parmesan cheese. Round out the meal with a Simple Side Salad and, most importantly, some bread to help soak up every drop! It doesn’t matter what kind — anything from some super-simple Homemade Garlic Bread, a from-scratch bread recipe like our No-Knead Focaccia, Ciabatta, or Easy Soda Bread to a store-bought loaf — just make sure to serve it with bread!

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Pasta e Fagioli

Pasta e Fagioli is a classic, budget-friendly Italian soup that combines beans, pasta, vegetables, and a flavorful tomato-based broth.

Course Dinner, Soup

Cuisine Italian

Total Cost $6.71 RECIPE / $1.12 SERVING

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 1.5 cups

Calories 248kcal

Author Marion – Budget Bytes

Cost $6.71 RECIPE / $1.12 SERVING

Equipment

• Dutch Oven
• Liquid Measuring Cup
• Color Cutting Boards

Ingredients

• 4 oz. bacon, sliced $1.20
• 1 Tbsp olive oil $0.13
• 1 onion, finely diced $0.37
• 2 carrots, finely diced $0.29
• 3 stalks celery, finely diced $0.32
• 4 cloves garlic, minced $0.32
• 1/4 tsp red pepper flakes $0.04
• 1/2 tsp dried oregano $0.08
• 1/2 tsp salt $0.02
• 1/2 tsp pepper $0.02
• 1 15oz. can cannelinni beans $0.89
• 1 28oz. can crushed tomatoes $1.69
• 1 1/2 cups water
• 2 cups vegetable broth* $0.24
• 1 cup ditalini (uncooked)** $0.39
• 1/4 cup grated Parmesan cheese $0.36
• 1/4 cup Flat-leaf Italian parsley, roughly chopped $0.35

Instructions

• Chop the bacon into smaller pieces and place them in a large pot with 1 Tbsp of olive oil. Fry on medium heat until the bacon is brown and crispy (around 10 minutes).
• While the bacon is frying, finely dice the onion, carrots, and celery; and mince the garlic.
• Remove half of the cooked bacon from the pot with a slotted spoon and set aside, leaving behind the rest of the meat and any rendered fat in the pot.
• Add the finely diced onions, carrots, celery, minced garlic, oregano, red pepper flakes, and a pinch of salt and pepper to the pot. Saute the vegetables on medium-high heat until they are softened (around 6 minutes).
• Add the white beans, canned tomatoes (with juices), water, and vegetable broth to the pot. Stir everything to combine, then bring the soup up to a boil. Once boiling, let it cook for another 5 minutes or until the vegetables have softened.
• Add the pasta to the soup and cook, uncovered, according to the package directions, stirring frequently to prevent the pasta from sticking to the bottom of the pot.
• Remove the pot from the heat and stir in the grated Parmesan cheese and chopped parsley. If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.
• Serve Pasta e Fagioli in bowls topped with the reserved bacon, chopped parsley, grated parmesa cheese, fresh-cracked black pepper, , and a side of warm, crusty bread.

See how we calculate recipe costs here.

Notes

*We use Better Than Bouillon to make our broth. If you use a low-sodium broth, you may need to add more salt to your taste.

**If you plan to keep leftovers or freeze this soup for later, cook the pasta in a separate pot according to package directions and skip Step 6. (Split the pasta between bowls and spoon over the soup to serve.)

Nutrition

Serving: 1.5cups | Calories: 248kcal | Carbohydrates: 28g | Protein: 8g | Fat: 12g | Sodium: 744mg | Fiber: 2g

How to Make Pasta E Fagioli – Step by Step Photos

Slice 4 ounces of bacon (1/4 of a regular-size package) into smaller pieces and place in a large pot or dutch oven along with 1 Tablespoon of olive oil. Fry the bacon on medium heat until it is brown and crispy (around 10 minutes). While the bacon is frying, finely diced 1 onion, 2 carrots, and 3 celery stalks; and mince 4 cloves of garlic.

Remove half of the cooked bacon from the pot with a slotted spoon and set aside for serving. Leave behind the rest of the meat and any extra fat in the pot. Add the diced onions, carrots, celery, minced garlic, 1/2 teaspoon oregano, 1/4 teaspoon red pepper flakes, and a pinch of salt and pepper to the pot. Saute the vegetables on medium-high heat until they are softened (around 6 minutes). 

Add a 15 oz. can of white beans (drained and rinsed), a 28 oz. can of crushed tomatoes (with juices), 1 1/2 cups of water, and 2 cups of vegetable broth to the pot. Stir everything to combine, increasing the heat (if needed) to bring the soup up to a boil.

Once boiling, let the soup cook for another 5 minutes until the vegetables have softened and the broth has cooked enough to lose the “canned” taste from the tomatoes.

Add 1 cup of small-shaped pasta (ditalini) to the soup and cook, uncovered, according to the package directions (approx. 7 minutes), stirring frequently to prevent the pasta from sticking to the bottom of the pot.

Skip this step if you plan to keep leftovers or freeze this soup for later. Instead, cook the pasta in a separate pot according to package directions.

Remove the pot from the heat and stir in the grated parmesan cheese and chopped parsley. If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.

Remove the pot from the heat and stir in the grated parmesan cheese and chopped parsley.

If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.

Serve the soup in bowls topped with more chopped parsley, grated parmesan, fresh-cracked black pepper, reserved bacon pieces, and a side of warm, crusty bread. Buon appetito!

More Cozy Soup Recipes

Easy Rosemary Garlic White Bean Soup

4.80 from 129 votes

Zuppa Toscana

4.85 from 133 votes

Chicken Noodle Soup

4.91 from 159 votes

The post Pasta e Fagioli appeared first on Budget Bytes.

What Does Cacio e Pepe Mean?

Cacio e Pepe is Italian for Cheese and Pepper Pasta. This iconic Roman dish was created by shepherds who traveled light and couldn’t carry a bunch of ingredients to feed themselves. So they needed their meals to be filling but easy to execute; all reasons this dish is a smash hit, especially if you’ve got kids. I’m not saying kids are sheep. Sheep listen and don’t talk back. Shepherds had it easy. #truthtopower #momlife

How long can you store leftover Cacio e Pepe?

Refrigerate leftovers in an airtight container for up to three days. Then, reheat leftovers in a pan set over medium heat. To loosen the sauce, add a tablespoon or two of pasta water to the pan (or plain water if you didn’t reserve pasta water). Stir constantly until the pasta is steaming.

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Cacio e Pepe

Cacio e Pepe is a mouthwatering pasta dish that uses four ingredients, comes together in twenty minutes, and feeds your entire household. Before you know it, you'll be yelling "Dinner's ready!"

Course Dinner, Lunch

Cuisine Italian

Total Cost $3.20 recipe /$0.80 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 410kcal

Author Monti – Budget Bytes

Equipment

• Deep Stainless Steel Skillet
• Tongs

Ingredients

• 3/4 tsp salt $0.02
• 1/2 lb dry spaghetti $0.67
• 4 Tbsp salted butter, divided* $0.60
• 1 tsp coarsely ground black pepper plus more for garnish*, $0.16
• 1 cup Parmesan, grated, plus more for garnish*, $1.75

Instructions

• In a large skillet bring 6 cups of water and 3/4 teaspoon of salt to a boil. Add the dry spaghetti and cook for two minutes less than the package directions call for.
• Reserve a cup of pasta water before draining the spaghetti. Place the spaghetti in a bowl and set it close to the stove to keep it warm.
• In the same pan you cooked the spaghetti, melt 2 tablespoons of butter with the black pepper over medium heat. Cook until fragrant.
• Add 1/2 cup of the reserved pasta water to the pan and stir until a glossy sauce forms.
• Turn the heat down to low and add the spaghetti to the pan. Top with the grated parmesan and the remaining 2 tablespoons of butter.
• Use tongs to quickly mix the parmesan, butter, spaghetti, and pepper sauce until a creamy sauce forms. Serve immediately and garnish with additional pepper and parmesan cheese.

See how we calculate recipe costs here.

Notes

*If using unsalted butter, add 1/4 teaspoon of salt to the sauce.

*If using finely ground black pepper (like the kind that comes pre-ground) use 1/2 teaspoon.

*Try to use fresh parmesan, which will actually melt. If you use the powdery stuff in the green bottle it will leave you with a grainy sauce.

Nutrition

Calories: 410kcal | Carbohydrates: 43g | Protein: 17g | Fat: 19g | Sodium: 930mg | Fiber: 2g

How to Make Cacio e Pepe – Step by Step Photos

In a large skillet, bring 6 cups of water and 3/4 teaspoons of salt to a boil. Add a 1/2 pound of dry spaghetti and boil for two minutes less than the package directions call for, until just before al dente.

Before draining the spaghetti, reserve 1 cup of pasta water. Once drained, place the spaghetti in a bowl and set it close to the stove to keep it warm.

In the same skillet you used to cook the spaghetti, melt 2 tablespoons of butter and 1 teaspoon of coarsely ground black pepper over medium heat. Simmer the pepper in the melted butter until fragrant.

Add 1/2 cup of the reserved pasta water to the pan and stir until the sauce becomes glossy and thickens.

Turn down the heat from medium to low. Add the spaghetti, the remaining 2 tablespoons of butter, and the cup of grated parmesan.

Over low heat, use tongs to combine the parmesan, butter, spaghetti, and black pepper sauce until a creamy cheese sauce forms. Add more pasta water to thin the sauce if necessary. If the sauce starts to simmer, take the pan off the heat.

Plate your Cacio e Pepe immediately and garnish with more grated parmesan and a few more grinds of black pepper. Try not to gobble it up so fast that you cover your cheeks with cheese sauce. (That’s mostly a note for me. I inhaled this stuff so fast, I left Beth clutching her pearls. )

The post Cacio e Pepe appeared first on Budget Bytes.

What’s in White Chicken Chili?

White chicken chili is a thick and rich chicken and bean stew made with tender chicken thighs, beans, corn, green chiles, jalapeño, onion, garlic, and a medley of southwest-inspired spices. Rather than using a tomato-based broth, like beef chili, white chicken chili uses chicken broth thickened with a little cream cheese and sour cream to make it extra rich and delicious.

Can I use Chicken Breast?

I used boneless, skinless chicken thighs for this recipe because they’re super forgiving and always stay tender and delicious. Chicken breasts, on the other hand, can be a bit finicky and can dry out if overcooked. You can use chicken breasts for this recipe but you’ll want to be very careful not to cook them over too high of heat. Keep the chili on a gentle simmer so the breast meat cooks slowly without getting tough and dry.

Is White Chicken Chile Spicy?

You can make this white chicken chili either spicy or mild! If you prefer a mild chicken chili, simply skip the fresh jalapeño, make sure to buy mild canned diced green chiles, and skip the cayenne pepper.

If you’d like a spicier white chicken chili, make sure to include some of the seeds from the jalapeño, buy hot diced green chiles, and add more cayenne pepper to your liking. A few dashes of hot sauce would be awesome, as well!

It’s All About the Toppings

Print

Creamy White Chicken Chili

This creamy White Chicken Chili is easy and extra cozy for those cold fall and winter nights. The leftovers are great, too!

Course Dinner, Lunch, Main Course

Cuisine American, Southwest

Total Cost $12.81 recipe / $1.60 serving

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 1.25 cups each

Calories 403kcal

Author Beth – Budget Bytes

Equipment

• Dutch Oven

Ingredients

• 1 yellow onion $0.37
• 4 cloves garlic $0.34
• 1 jalapeño $0.22
• 1 Tbsp olive oil $0.13
• 1.5 lbs. boneless, skinless chicken thighs $4.94
• 2 15oz. cans cannellini beans (drained) $1.78
• 1 15oz. can pinto beans (drained) $0.79
• 1 7oz. can diced green chiles $1.39
• 1 Tbsp ground cumin $0.30
• 1 tsp dried oregano $0.10
• 1/4 tsp smoked paprika $0.02
• 1/4 tsp cayenne pepper $0.02
• 1/4 tsp garlic powder $0.02
• 1/4 tsp freshly cracked black pepper $0.02
• 3 cups chicken broth $0.35
• 1 cup frozen corn $0.47
• 4 oz. cream cheese $1.10
• ½ cup sour cream $0.45

Instructions

• Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
• Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
• Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
• After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.
• Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.
• Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!

See how we calculate recipe costs here.

Nutrition

Serving: 1.25cups | Calories: 403kcal | Carbohydrates: 41g | Protein: 30g | Fat: 14g | Sodium: 701mg | Fiber: 9g

How to Make White Chicken Chili – Step by Step Photos

Dice one yellow onion and mince four cloves of garlic. Deseed then dice one jalapeño. Add the onion, garlic, and jalapeño to a large pot with one tablespoon of olive oil. Cook over medium heat until the onions have softened.

Add 1.5 lbs. boneless, skinless chicken thighs, one 15oz. can of pinto beans (drained), two 15oz. cans of cannellini beans (drained), one 7oz. can of diced green chiles, 1 Tbsp cumin, 1 tsp dried oregano, ¼ tsp cayenne pepper, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp freshly cracked black pepper, and 3 cups chicken broth to the pot.

Stir everything together until combined. Place a lid on the pot, turn the heat up to medium-high, and allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low, and let simmer for 30 minutes.

After simmering for 30 minutes, remove the cooked chicken thighs to a cutting board and shred them with two forks.

Return the shredded chicken to the pot and add 1 cup of frozen corn kernels. Stir to combine and heat through.

Add 4 oz. of cream cheese (cut into chunks) to the chili and stir until it has melted in. Stir in ½ cup sour cream.

To thicken the chili further, smash some of the beans against the side of the pot. The chili will thicken even more as it begins to cool. Taste the chili and adjust the salt or other seasonings to your liking.

Serve the chili hot with your favorite toppings!

More Delicious Chili Recipes

The Best Homemade Chili

$9.28 recipe / $1.55 serving

Slow Cooker Vegetarian Lentil Chili

$4.64 recipe / $0.77 serving

Easy Pumpkin Chili

$9.73 recipe / $1.62 serving

Slow Cooker White Chicken Chili

$10.23 recipe / $1.71 serving

The post Creamy White Chicken Chili appeared first on Budget Bytes.

How To Perfectly Roast Chicken

For the uninitiated, roasting a whole chicken can be intimidating. But it’s easier than you think. You just need to know a few tricks, and luckily you’ve got a friend that has them all up her sleeve. Ahem. It all comes down to is drying your chicken, using salt correctly, introducing fat to keep the breast meat moist, and using the cavity as a vehicle for flavor.

Why Should I Dry Chicken?

The first trick to perfectly roasting a chicken is thoroughly drying your bird. I know it sounds counterintuitive. Why would you take juices off a chicken you want to be juicy? Because it gives you the crispiest skin ever. It’s so crucial that some chefs go as far as drying their chicken with a hair dryer. You don’t have to go that far, but don’t skip this step. It sets you up beautifully for a dry brine.

What Is A Dry Brine?

Dry brining is the act of salting chicken (or any other meat) and letting it sit uncovered while the salt draws out the juices. The chicken then reabsorbs the now salted juices, which tenderize the meat and add deep flavors all the way to the bone. This is far superior to just salting the skin on the outside, which leaves you with a bland bird. You can dry brine for as little as an hour, but if you want real magic, dry brine your chicken overnight. Leave it uncovered in your fridge, on the bottom shelf, for at least 8 hours. Then it’s ready for a butter bath.

Why Do People Put Butter On Their Chicken?

You add fat to the chicken breast to keep it moist and then you spread it on the skin to crisp it. The best and tastiest way to do that is to rub your chicken down with softened butter. (Unless you save your bacon fat, in which case, you should definitely use that!). As the butter melts, it bastes the notoriously dry breast meat, which keeps it juicy while adding a huge wallop of flavor. It will also give you deeply golden, crispy skin. Now all you have to do is to level up your flavor game by stuffing the chicken cavity with aromatics.

Why Should I Stuff Chicken?

Leaving the chicken’s cavity empty is a missed opportunity to add flavor. Stuff the cavity with aromatics, like garlic and lemon. If you have fresh rosemary, put a sprig in there as well. (If you don’t, that’s OK. You can add dried rosemary to your butter.) As the chicken cooks, the garlic, lemon, and rosemary release their essences and perfume your entire bird, from the inside out. It will take your chicken over the top, which is exactly where you want it.

Should I Baste Chicken?

I know, I know. Every time you see someone cooking chicken on a TV show or commercial, there’s always a scene where they have the oven door wide open as they gingerly baste their chicken in its juices. Don’t believe the hype. (Said in my best Flavor Flav.) You don’t have to baste chicken to get juicy results. That’s what the dry brine was for—leaving the oven door open to baste lets all of the heat escape and ruins the roast.

How To Roast A Chicken Without A Roasting Pan

A roasting pan with a rack is ideal because you want enough space between the vegetables and the chicken for air to circulate around the chicken, to crisp it and cook it evenly. If you don’t own a roasting pan, you have loads of other choices. Use a cast iron skillet and nestle the bird on top of the veg. The skin on the back won’t be crispy, but it will still be delicious. In fact, you can roast in almost any low-walled oven-safe dish. For example, use a pie pan or a brownie tin. All that matters is that the sides of the pan don’t block the sides of the chicken. They need to be exposed to develop color and get crispy.

Don’t Waste The Drippings

You’ve now set the foundation for a perfectly roasted bird. But why stop there? As that chicken roasts and that butter melts, all of the drippings fall to the bottom of the pan. This is precisely why you fill the pan with carrots, onions, and potatoes. They soak up all that incredible juice and transform into intensely flavored, unctious bites.

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Roasted Chicken

This roasted chicken recipe gives you crispy skin bathed in butter and meat that's softly scented with lemon, garlic, and rosemary. There are also unctuous potatoes and carrots that cook in chicken jus. It's a must try!

Course Dinner, Lunch

Cuisine American

Total Cost ($11.45 recipe / $1.90 serving)

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 6 servings

Calories 291kcal

Author Monti – Budget Bytes

Equipment

• Meat Thermometer

Ingredients

• 1 whole chicken, 5 lbs $6.62
• 5 tsp kosher salt or coarse sea salt $0.20
• 8 Tbsp salted butter, softened $1.20
• 1 Tbsp dry rosemary $0.30
• 2 russet potatoes $0.98
• 1 onion $0.49
• 3 carrots $0.75
• 1 lemon $0.51
• 1 head of garlic $0.40

Instructions

• Place a rack in the center of your oven and preheat it to 425°F. Remove the chicken from its packaging.
• Remove the innards.
• Dry the chicken thoroughly inside and out with paper towels.
• Dry brine the chicken by rubbing salt on it, inside and out. Use 1 teaspoon of kosher salt or coarse sea salt per pound of meat. Or 1/2 teaspoon of fine sea salt or iodized salt per pound of meat. Let it rest uncovered in your fridge for at least an hour but preferably overnight.
• Chop the vegetables. Quarter an onion, slice the carrots, and quarter the potatoes. Add them to a roasting pan.
• Add the dried rosemary to the softened butter and mix thoroughly.
• Place the chicken on a rack over the vegetables and pat it dry again. Cover the chicken inside and out with butter. Work your way under the skin on the breast and add butter there too.
• Quarter a lemon and slice through the top of a bulb of garlic.
• Add the garlic and the lemon into the cavity of the chicken.
• Roast your chicken at 425°F until a meat thermometer inserted into the breast reads 160°F and inserted into the thigh it reads 170°F. Remove the chicken from the pan and place it on a serving platter. Let it rest for at least ten minutes before carving it.
• Stir the vegetables in the bottom of the pan to cover them with the chicken jus. Serve with slices of roasted chicken.
• Pull any leftover meat off the bones and store it in an air-tight container. Reserve the bones for chicken stock. Simply add them to a freezer-safe container and freeze them until you are ready to use them. Use the pulled chicken for other recipes.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 11g | Protein: 16g | Fat: 21g | Sodium: 334mg | Fiber: 1g

How to Roast a Chicken – Step by Step Photos

Place a rack in the center of your oven and preheat it to 425°F. Remove the chicken from its packaging.

Remove the innards. Reserve them for chicken stock.

Dry the chicken thoroughly inside and out with paper towels.

Dry brine the chicken by rubbing salt on it, inside and out. Use 1 teaspoon of kosher salt or coarse sea salt per pound of meat. Or 1/2 teaspoon of fine sea salt or iodized salt per pound of meat. Let it rest uncovered in your fridge for at least an hour but preferably overnight.

Place the chicken on a rack over the vegetables and pat it dry again. Cover the chicken inside and out with butter. Work your way under the skin on the breast and add butter there too.

Quarter a lemon and slice through the equator (the midpoint between the tip and the root) of a bulb of garlic.

Add the garlic and the lemon into the cavity of the chicken.

Roast your chicken at 425°F until a meat thermometer inserted into the breast reads 160°F and inserted into the thigh it reads 170°F. Remove the chicken from the pan and place it on a serving platter. Let it rest for at least ten minutes before carving it.

Stir the vegetables in the bottom of the pan to cover them with the chicken jus.

Pull any leftover meat off the bones and store it in an air-tight container. Reserve the bones for chicken stock. Simply add them to a freezer-safe container and freeze them until you are ready to use them. Use the pulled chicken for other recipes.

The post Roasted Chicken appeared first on Budget Bytes.

What Is Pollo Guisado?

Pollo Guisado (pronounced puh-yuh gee-sah-duh) is a Puerto Rican stew made up of braised chicken, potatoes, carrots, and olives in a tomato-based broth. Like most savory dishes from the island, its deep flavor comes from sofrito, a blend of peppers, onions, garlic, and cilantro. The unctious chicken, briny olives, and subtle sweetness of the carrots make a truly perfect bite.

CAN I SUBSTITUTE THE CHicken?

Traditionally, this is a bone-in chicken stew. To create a quicker cooking time, and manageable bites, we have opted for chopped skinless, boneless chicken thighs. Feel free to use bone in chicken thighs, or butcher a whole chicken. You can also use any protein that benefits from a long braise. You can substitute chicken with chuck roast, top round, or even steak. Using these cuts will lengthen your cooking time by thirty or so minutes. If you are vegetarian or vegan, use a vegetable-based broth and substitute the chicken with mushrooms. Brown them, just as you would the chicken, which helps them release moisture and develop big flavors.

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Pollo Guisado (Puerto Rican Chicken Stew)

Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew packed with flavor that's easy to make and ready to devour in under an hour.

Course Dinner, Lunch

Cuisine American, Puerto Rican

Total Cost ($9.37 recipe / $2.34 serving)

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 2 cup servings

Calories 470kcal

Author Monti – Budget Bytes

Equipment

• Dutch Oven

Ingredients

• 1.5 lb chicken thighs, boneless and skinless $4.49
• 2 tsp adobo, all-purpose seasoning* $0.08
• 2 Tbsp cooking oil $0.08
• 1 yellow onion, large dice $0.42
• 3 cloves garlic, finely chopped $0.14
• 1/2 cup sofrito $0.72
• 8 oz tomato sauce $0.59
• 1 packet sazón seasoning with annatto* $0.17
• 2 bay leaves $0.20
• 2 tsp dried oregano $0.20
• 1/4 cup manzanilla olives, pimiento-stuffed $0.33
• 1 large potato, 2-inch dice (about 1 cup) $1.12
• 2 large carrots, 1/4-inch rounds (about 1 cup ) $0.32
• 3 cups chicken stock $0.51

Instructions

• Dry the chicken thighs thoroughly with paper towels. Cut into 2-inch cubes. Season with Adobo.
• Set a Dutch oven over medium-high heat. Add the oil. Once it has warmed, add the chicken in one layer and brown.
• Once the chicken has browned, remove it from the pot and set it aside. Add the onion to the pot, and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Add the sofrito and tomato sauce. Cook for 2 to 3 minutes until it is thick and bubbly.
• Add the sazón, bay leaves, oregano, olives, potatoes, carrots, and chicken broth. Bring the mixture to a boil.
• Add the chicken back into the pot. Lower the heat, cover the pot, and simmer for 40-50 minutes until the chicken is cooked through.
• Take the stew off the heat, sample it, and add salt and pepper to taste. Remove the bay leaves before serving.

See how we calculate recipe costs here.

Notes

*If you cannot source adobo mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.

• 2 Tbsp salt
• 1 Tbsp garlic powder
• 1  tsp ground oregano
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp turmeric

 

*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use the following:

• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/3 teaspoon ground annatto
• 1/8 teaspoon turmeric
• 1/8 teaspoon ground oregano

 

Sazón and adobo share a lot of similar ingredients, but are used at different points in the cooking process, and will develop slightly different colors and flavors.

Nutrition

Serving: 2cups | Calories: 470kcal | Carbohydrates: 36g | Protein: 42g | Fat: 18g | Sodium: 843mg | Fiber: 6g

How to Make Pollo Guisado – Step by Step Photos

Dry the 1.5 pounds of chicken thighs thoroughly with paper towels. Then dice them into 2-inch cubes. Finally, season the chicken with 2 teaspoons of adobo. (Helpful hint: freeze the chicken thighs for about 15 minutes to make them easier to dice.)

Set a Dutch oven over medium-high heat. Add the 2 tablespoons of oil to the pre-heated Dutch oven. Once it has warmed, add the diced chicken in one layer. Do not crowd the pot. Brown in batches if necessary. Remove the chicken from the pot and set it aside. 

Next, add the diced yellow onion to the pot and cook until translucent, about 2 minutes. Then add the 3 cloves of finely chopped garlic and cook until fragrant, about 1 minute.

Add the 1/2 cup of sofrito and 8 ounces of tomato sauce to the pot.

Cook for 2 to 3 minutes until it is thick and bubbly. If you run a spoon through it, the sauce should remain divided.

Add the packet of sazón, 2 teaspoons of oregano, 2 bay leaves, 1 cup of diced potatoes, 1 cup of sliced carrots, 1/4 cup of manzanilla olives, and 3 cups of chicken stock into the pot.

Bring the mixture to a boil, then add the chicken back into the pot. Lower the heat, cover the pot and simmer for 40-50 minutes until the chicken is cooked through. If the stew hasn’t thickened, break a few of the potatoes apart with a fork, and keep the stew simmering with the lid off until it thickens.

When it is off the heat, sample the soup and add salt and pepper to taste. Remove the bay leaves before serving. Garnish with cilantro (optional) and serve with white rice (optional). As we say in Puerto Rico, buen provecho!

The post Pollo Guisado (Puerto Rican Chicken Stew) appeared first on Budget Bytes.

What’s in This Meal?

This super simple meal is cooked all in one pot for maximum flavor and minimum cleanup. It starts with smoked sausage and a mix of frozen vegetables (onion, bell pepper, and celery), then we add rice, chicken broth, and a little creole seasoning. Everything is simmered together until the rice is tender, then topped it off with a couple of dashes of hot sauce, plus a little more creole seasoning to taste. Simple, yet good!

What Kind of Sausage To Use

Since we got all of the ingredients for this dish at the dollar store, there was no room to be choosy about what type of sausage to use. Luckily they had a package of “smoked sausage” that I snatched up immediately. This sausage looked exactly like the “hot dogs” on the shelf next to them, so I’m pretty sure the only difference was the addition of smoke flavoring. If all you had available was hot dogs, I’m sure this would still make a tasty meal!

But if you do have access to a variety of sausage, definitely go for a smoked pork or beef sausage, like andouille or kielbasa.

What Kind of Seasoning to Use

A lot of the flavor in this dish comes from the smoked sausage and chicken broth. I also added some creole seasoning, but if your dollar store doesn’t have that there are other options. Try adding some salt-free all-purpose seasoning (like Mrs. Dash), taco seasoning, or even steak seasoning. Just be aware of the salt content of your seasoning so you don’t over salt the dish.

What else can I add?

If you want to bump up this recipe a bit, try adding a drained can of kidney beans, or maybe a can of diced tomatoes (reduce the broth by the amount of liquid in the can of tomatoes). And I’m a “cheese makes everything better” type of person, so if I had some cheddar I’d throw that on top and let it melt, too. :P

See my full “grocery store” version of this recipe here: Cajun Sausage and Rice Skillet.

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Sausage and Rice

This Sausage and Rice skillet is an easy and filling meal that you can make with ingredients found at the dollar store.

Course Dinner

Cuisine American

Total Cost $8.75 recipe / $2.19 serving

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 1.25 cup each

Calories 436kcal

Author Beth – Budget Bytes

Ingredients

• 8 oz. smoked sausage $1.25
• 2 Tbsp cooking oil $1.25
• 10 oz. frozen seasoning mix (celery, onion, bell pepper, parsley) $1.25
• 1 cup long grain white rice $1.25
• 1.5 cups chicken broth (made with bouillon) $1.25
• 1/2 tsp Creole seasoning $1.25
• hot sauce to taste $1.25

Instructions

• Slice the smoked sausage into ½-inch thick rounds.
• Add the cooking oil to a deep skillet and heat over medium. Once hot, add the smoked sausage and continue to cook until the sausage has browned (3-5 minutes).
• Add the frozen seasoning mix to the skillet and continue to cook and stir over medium heat until the vegetables are heated through.
• Add the rice, Creole seasoning, and chicken broth to the skillet, then stir until everything is combined.
• Place a lid on the skillet, turn the heat up to medium-high, and let the broth come up to a boil. When it reaches a full boil, turn the heat down to medium-low, and let the skillet simmer for 15 minutes (do not lift the lid, do not stir).
• After simmering for 15 minutes, turn off the heat and let the skillet rest with the lid in place for an additional five minutes.
• Finally, lift the lid, fluff the rice, and add more Creole seasoing and hot sauce to taste. Serve and enjoy!

See how we calculate recipe costs here.

Notes

The prices listed for this recipe are the purchase price for the full container of the ingredients used.

Nutrition

Serving: 1.25cups | Calories: 436kcal | Carbohydrates: 45g | Protein: 12g | Fat: 23g | Sodium: 813mg | Fiber: 2g

How to Make Sausage and Rice – Step by Step Photos

Here are all of the ingredients we used: smoked sausage, frozen seasoning blend (onion, celery, bell pepper, parsley), vegetable oil, white rice, chicken bouillon, Creole seasoning, and hot sauce.

Slice 8 oz. of smoked sausage.

Heat 2 Tbsp vegetable oil (or any cooking oil) in a deep skillet over medium heat. Once hot, add the sliced sausage and cook until browned.

Add the frozen celery, bell pepper, onion, and parsley mix (called “seasoning mix) and sauté until heated through.

Add one cup of rice, ½ tsp of Creole seasoning, and 1.5 cups chicken broth (made with the bouillon). You don’t want to add too much Creole seasoning here because it contains salt and you don’t want to over-salt the dish.

Stir everything together until evenly combined. Place a lid on top, turn the heat up to medium-high, and allow the broth to come up to a boil.

When it reaches a boil, turn the heat down to medium-low and let the skillet simmer for 15 minutes (do not remove the lid or stir it). After simmering for 15 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.

Fluff the rice with a fork, then season to your liking with extra Creole seasoning and hot sauce.

More Dollar Store Dinners

Try these other easy Dollar Store Dinners or view all Dollar Store Dinners here.

Dollar Store Dinners – Spam Stir Fry Noodles

Dollar Store Dinners – Bean Quesadillas

Dollar Store Dinners – Sausage and Rice

The post Dollar Store Dinners – Sausage and Rice appeared first on Budget Bytes.