Pasta Primavera

Although the name Primavera stands for “Spring” in Italian, Pasta Primavera is actually a popular American dish that was first introduced in the 1970s. It includes lots of fresh Spring and Summer vegetables that are sauteed and tossed with pasta in a light cream sauce. In this recipe we opted for a fresh lemon and butter sauce.

Ingredients for Pasta Primavera

Can I Use Different Vegetables?

Absolutely! Pasta Primavera is extremely versatile. You could mix and match with other vegetables like broccoli, mushrooms, asparagus, green beans or any fresh vegetables that are in season that will cook in relatively the same amount of time. This is also a great recipe to use up any leftover veggies that may be hanging out in your fridge to help reduce food waste in your kitchen.

What to Serve with Pasta Primavera

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Pasta Primavera

Pasta Primavera is the perfect Spring dish packed with fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce.

Course Dinner, Lunch

Cuisine American

Total Cost $5.96 recipe / $1.49 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 about 1.5 cups each

Calories 318kcal

Author Marsha – Budget Bytes

Equipment

• Chef’s Knife
• White Cutting Boards

Ingredients

• 8 oz. penne pasta $0.63
• 2 Tbsp olive oil $0.32
• 1 zucchini $0.75
• 1 yellow squash $0.85
• 1 carrot $0.14
• 1/2 red onion $0.38
• 1/2 cup frozen peas $0.21
• 1 cup grape tomatoes $1.00
• 3 cloves garlic, minced $0.24
• 1/2 cup grated Parmesan $0.89
• 1 tsp dried oregano $0.10
• 1/2 tsp salt $0.02
• 1/2 tsp Freshly cracked black pepper $0.02
• 2 Tbsp Fresh lemon juice $0.13
• 2 Tbsp butter $0.28

Instructions

• Start by prepping your vegetables. Wash the vegetables, then cut and slice each vegetable into equal size pieces. Cut the zucchini and yellow squash into half moons, slice the carrots into thin rounds, cut the grape tomatoes in half and slice the red onion into strips.
• Next bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, or until al dente. Reserve some of the starchy pasta water before draining the pasta in a colander.
• While the pasta is boiling, saute the vegetables. In a large deep skillet add olive oil and saute carrots and onion over medium heat for 1-2 minutes. Next add zucchini and yellow squash and saute for an additional 1-2 minutes.
• Next add the minced garlic, grape tomatoes and frozen peas. Season the vegetables with salt, pepper and dried oregano. Saute for an additional 1-2 minutes, then turn the heat off.
• Add the butter to the skillet along with the fresh squeezed lemon juice and stir well to combine. Either add the cooked and drained pasta to the skillet, or transfer the pasta and vegetables to a large bowl. Add grated parmesan cheese and some of the reserved pasta water. Stir the vegetables with the pasta until well combined. Serve with fresh chopped parsley (optional garnish) and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 55g | Protein: 14g | Fat: 5g | Sodium: 532mg | Fiber: 5g

How to Make Pasta Primavera – Step by Step Photos

Start by prepping your vegetables. Wash the vegetables thoroughly then cut and slice each vegetable into equal size pieces. Cut the one zucchini and one yellow squash into half moons, slice one carrot into thin rounds, thinly slice half of a red onion, cut one cup of grape tomatoes in half, and mince three cloves of garlic.

Next bring a large pot of salted water to a boil. Cook pasta according to the package instructions to al dente. Reserve ½ cup of pasta water before draining the pasta in a colander. Transfer drained pasta to a large bowl.

While the pasta is boiling, start sautéeing the vegetables. In a large deep skillet add olive oil. Sauté carrots and onion over medium heat for 2 minutes. Next add zucchini and yellow squash and sauté for an additional 2 minutes. Now add the minced garlic, grape tomatoes and frozen peas. Season the vegetables with 1 tsp salt (or to taste), 1/2 tsp pepper and 1 tsp dried oregano. Sauté for an additional 1-2 minutes then turn your heat off. 

Add 2 Tbsp butter to the skillet along with about 2 Tbsp fresh squeezed lemon juice. Stir the vegetables well to combine.

Either add the cooked and drained penne to the skillet and stir to combine with the vegetables or transfer both the pasta and vegetables to a large bowl. Add 1/2 cup grated or shredded parmesan cheese and about ¼ cup of the reserved pasta water. Stir until well combined. Add more of the reserved pasta water if needed to create a light sauce.

Serve with fresh chopped parsley and enjoy!

More Vegetable Pasta Recipes

Quick Veggie Pasta

$3.61 recipe / $0.90 serving

Tortellini Salad

$15.57 recipe / $1.30 serving

Roasted Broccoli Pasta with Lemon and Feta

$3.69 recipe / $0.92 serving

Roasted Vegetable Baked Penne

$11.34 recipe / $1.42 serving

The post Pasta Primavera appeared first on Budget Bytes.

What kind of Potatoes to use

I used baby potatoes in my skillet because they’re cute. No, just kidding. Well, kind of. Baby potatoes work well for this recipe because they cook quickly, don’t requite much chopping, and they have a great skin to flesh ratio which gives the skillet great color and texture. If baby potatoes are out of your price range, I would reach for either red potatoes or Yukon gold and chop them into 1-inch pieces before boiling.

Frozen Green Beans for the win

You probably know by now how much I love the convenience of frozen vegetables and how much they can help to reduce waste. For those reasons, I used frozen green beans in this quick skillet meal, but you can definitely use fresh green beans if you have them or if they’re in season. You’ll just want to cook them a little longer in the skillet (until they’re crisp-tender). Frozen green beans are already partially cooked, so they make this skillet that much faster and easier.

What else can I add?

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Potato and Green Bean Skillet

This easy and delicious potato and green bean skillet is the perfect weeknight meal made with simple ingredients like potatoes, green beans, onions, and bacon.

Course Dinner, Main Course, Side Dish

Cuisine American

Total Cost $6.91 recipe / $1.73 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 about 1.25 cups each

Calories 287kcal

Author Beth – Budget Bytes

Ingredients

• 1.5 lbs. baby potatoes $3.99
• 1 tsp salt (to salt the boiling water) $0.05
• 4 oz. bacon $1.15
• 1 yellow onion $0.37
• 12 oz. frozen cut green beans $1.25
• 1 tsp everything bagel seasoning $0.10

Instructions

• Slice the potatoes in half and place them in a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to continue boiling until the are fork-tender (about 7-8 minutes). Drain the potatoes in a colander.
• While the potatoes are boiling, cook the bacon in a large skillet over medium heat until it is brown and crispy. Remove the bacon from the skillet. For the most flavor, leave all of the bacon fat in the skillet, or drain off the excess making sure to leave at least 2 Tbsp of the fat in the skillet.
• While the bacon is cooking, dice the onion. After removing the bacon from the skillet, add the diced onion and continue to cook over medium heat until the onion is soft and slightly browned.
• Add the drained potatoes to the skillet with the onions. Give them a brief stir to coat them in fat, then let them continue to cook, stirring only once every few minutes, to allow the bottoms to brown.
• Once the potatoes have some brown color on them, add the frozen green beans (no need to thaw). Continue to cook and stir until the green beans are heated through.
• Chop the cooked bacon and add it back to the skillet along with the everything bagel seasoning. Stir to combine, taste, and add salt, pepper, or more bagel seasoning to your liking. Serve hot!

See how we calculate recipe costs here.

Nutrition

Serving: 1.25cups | Calories: 287kcal | Carbohydrates: 39g | Protein: 9g | Fat: 12g | Sodium: 850mg | Fiber: 7g

How to Make Potato and Green Bean Skillet – Step by Step Photos

Slice 1.5 lbs. of baby potatoes in half. Place them in a pot and cover with water. Add 1 tsp of salt to the water. Place a lid on the pot and bring it up to a boil over high heat. Once it reaches a boil, turn down the heat to medium-high and allow the potatoes to boil until fork tender, about 7-8 minutes. Drain the potatoes in a colander.

Cook 4 oz. bacon in a large skillet over medium heat until it’s brown and crispy. Remove the cooked bacon from the skillet. For the most flavor, leave all of the bacon fat in the skillet, or drain off most of the fat making sure to leave at least 2 Tbsp of the fat in the skillet.

While the bacon is cooking, dice one yellow onion. Add it to the skillet after removing the bacon and continue to cook over medium heat until the onions are soft and slightly browned.

Add the drained potatoes back to the skillet. Stir briefly to coat them in fat, then let them cook over medium heat only stirring once every few minutes to allow them to brown on the bottom.

Once the potatoes have some browning on the edges, add one 12oz. bag of frozen cut green beans. Stir to combine and continue to cook over medium heat just until the green beans are heated through.

Chop the cooked bacon, then add it back to the skillet along with about 1 tsp of everything bagel seasoning. Stir everything to combine, taste, and add salt, pepper, or more everything bagel seasoning to your liking. Serve hot!

SO good, SO hearty!

More Easy Skillet Meals

Kielbasa and Cabbage Skillet

$5.48 recipe / $1.37 serving

Turkey Taco Skillet

$6.71 recipe / $1.68 serving

Italian Sausage and White Bean Skillet

$6.26 recipe/ $1.57 serving

Creamy Salsa Chicken Skillet

$8.55 recipe / $2.14 serving

The post Potato and Green Bean Skillet appeared first on Budget Bytes.

What is Ramen Noodle Salad?

This Ramen noodle salad is simply a mix of finely shredded cabbage, chicken, carrots, green onion, almonds, and …drum roll… uncooked instant ramen noodles for a little extra CRUNCH! The salad also features a simple light dressing that has Asian inspired flavors, like ginger, rice vinegar, and soy sauce. A lot of people call this salad Chinese Chicken Salad, but it’s not an authentic Chinese recipe, so we’re rebranding it with a more accurate name, Ramen Noodle Salad.

What Kind of Cabbage to Use

This salad is usually made with Napa cabbage, which has a slightly lighter and more delicate texture than regular green cabbage, but it’s totally flexible. Napa cabbage was a little on the expensive side when I was at the store this week so I swapped it out for some green cabbage and added a little purple cabbage for color. You can use all green cabbage if you want, or if you want to take an even bigger short cut just use two bags of pre-shredded coleslaw mix (cabbage and carrots) instead of shredding your own. …But freshly shredded always tastes better. ;)

What Else Can I Add?

HOW TO STORE THE LEFTOVERS

If you plan to meal prep this ramen noodle salad (highly recommend), you have a couple of options. If you want the ramen noodles to stay super crunchy, don’t stir them into the salad before storing. Simply sprinkle them over each serving just before eating. I kind of like the way the ramen soaks up the flavor of the dressing over time, but you do you! The almonds will also soften slightly as the salad is refrigerated. The salad will last about 3-4 days in the fridge.

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Ramen Noodle Salad

This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.

Course Lunch, Salad

Cuisine American

Total Cost $8.33 recipe / $1.39 serving

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6 1.5 cups each

Calories 292kcal

Author Beth – Budget Bytes

Equipment

• Chef’s Knife
• White Cutting Boards
• Whisk

Ingredients

Vinaigrette

• 1/4 cup neutral salad oil* $0.16
• 1/4 cup rice vinegar $0.60
• 2 Tbsp honey $0.50
• 2 tsp soy sauce $0.04
• 1 tsp ground ginger $0.10
• 1/4 tsp garlic powder $0.02
• 1 tsp toasted sesame oil $0.10

Salad

• 6 cups shredded cabbage $1.10
• 1 carrot $0.14
• 4 green onions $0.45
• 1 3oz. package instant ramen $0.39
• 1/4 cup sliced almonds $0.73
• 2 cups shredded rotisserie chicken $4.00

Instructions

• Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.
• Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).
• Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*Use any light flavored or neutral oil like canola, peanut, sesame (not toasted), light olive oil, or avocado oil. 

Nutrition

Serving: 1.5cups | Calories: 292kcal | Carbohydrates: 22g | Protein: 17g | Fat: 16g | Sodium: 581mg | Fiber: 3g

How to Make Ramen Noodle Salad – Step by Step Photos

Make the dressing first. Whisk together ¼ cup neutral salad oil, ¼ cup rice vinegar, 2 Tbsp honey, 2 tsp soy sauce, 1 tsp ground ginger, ¼ tsp garlic powder, and 1 tsp toasted sesame oil. Set the dressing aside.

Shred about six cups of cabbage for the salad. You can use green cabbage, purple cabbage, Napa cabbage, or any mix of the above. Shred the cabbage as finely as possible.

Shred one carrot and slice four green onions.

Shred about two cups of cooked chicken breast. We used a rotisserie chicken, but you could cook your own chicken breast or even use canned chicken breast.

Place the shredded cabbage, carrot, green onion, and chicken in a bowl. Crush one 3 oz. package of instant ramen noodles (discard seasoning packet or save for another use). Add the crushed ramen noodles and ¼ cup sliced almonds to the bowl. Pour the prepared dressing over top.

Toss the salad well until everything is evenly mixed and coated in dressing.

Serve the ramen noodle salad immediately or refrigerate up to four days. Always give the salad a good stir just before serving to redistribute the dressing.

Enjoy that crunchy fresh goodness!!

More Cabbage Salad Recipes

Crunchy Cabbage Salad

$3.01 recipe / $0.51 serving

Mediterranean Coleslaw

$7.21 recipe / $1.20 serving

Cold Peanut Noodle Salad

$5.30 recipe / $1.33 serving

Vinaigrette Slaw with Feta

$5.93 recipe / $0.74 serving

The post Ramen Noodle Salad appeared first on Budget Bytes.

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 Cajun Potato Salad?

To avoid confusion, this isn’t a classic Cajun dish, but rather potato salad seasoned with a Cajun seasoning blend to give it a ton of spicy, smoky, herb-filled flavor. In addition to adding a hefty dose of herbs and spices, I used spicy Creole mustard and a dash or two of hot sauce in the dressing to really take it over the top. I also added a handful of chopped and green onion to keep that Cajun flavor theme going. This potato salad is just PACKED with flavor!

What Kind of Potatoes to Use

Usually, I like a waxy potato like Yukon Gold or red potatoes for a potato salad, but for this Cajun Potato Salad recipe I used softer Russet potatoes. I like the way the Russet potatoes kind of break down and half-mash as you mix them with the dressing. If you do want to use Yukon Gold or red potatoes, make sure to cut them into smaller pieces so you get a nice potato to dressing ratio once mixed together.

What to Serve with Cajun Potato Salad

This flavorful potato salad is the perfect side dish to go with grilled or BBQ meat, or to take with you to a summer BBQ or potluck. Serve it along side Slow Cooker Pulled Pork, Red Beans and Rice, Roasted Bratwurst with Peppers and Onions, Baked Chicken Drumsticks, or Quick BBQ Chicken. And don’t forget to make some Collard Greens to go along with it!

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Cajun Potato Salad

Cajun Potato Salad is creamy, spicy, smoky, and absolutely packed with flavor! It's the perfect side dish for any summer gathering.

Course Lunch, Side Dish

Cuisine American

Total Cost $5.22 recipe / $0.87 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 1 cup each

Calories 441kcal

Author Beth – Budget Bytes

Ingredients

Cajun Seasoning*

• 1 tsp smoked paprika $0.10
• 1/2 tsp dried thyme $0.05
• 1/2 tsp dried oregano $0.05
• 1/4 tsp garlic powder $0.02
• 1/4 tsp onion powder $0.02
• 3/4 tsp salt $0.04
• 1/4 tsp freshly cracked black pepper $0.02
• 1/4 tsp cayenne pepper $0.02

Potato Salad

• 2.5 lbs. russet potatoes $1.90
• 1 tsp salt (for cooking water) $0.05
• 2 large hard boiled eggs $0.42
• 2 stalks celery $0.47
• 3 green onions $0.33
• 1/4 cup chopped parsley $0.20
• 1 cup mayonnaise $1.22
• 2 Tbsp Creole mustard (or spicy brown mustard) $0.15
• 1 Tbsp red wine vinegar $0.13
• 1/2 tsp hot sauce $0.02
• 1/4 tsp sugar $0.01

Instructions

• Combine the herbs and spices for the Cajun seasoning and set aside.
• Peel and dice the potatoes into ½-inch cubes. Place the cubed potatoes in a large pot, sprinkle 1 tsp salt over top, then cover with water.
• Place a lid on the pot and bring it up to a boil over medium-high heat. Once boiling, reduce the heat slightly and continue to boil the potatoes until they are very tender (about 8 minutes, test with a fork). Drain the potatoes in a colander and rinse briefly with cool water.
• While the potatoes are boiling, prepare the potato salad dressing so the flavors have some time to blend. In a bowl, stir together the mayonnaise, mustard, red wine vinegar, hot sauce, sugar, and the prepared Cajun seasoning. Set the dressing aside.
• Chop the hard boiled eggs, finely dice the celery, slice the green onions, and chop the parsley.
• Once the potatoes are mostly cooled, transfer them to a large bowl with the eggs, celery, green onion, and parsley. Pour the dressing over top, then stir until everything is well combined. Give the potato salad a taste and adjust the salt or other seasonings to your liking. Serve warm or chill until ready to eat.

See how we calculate recipe costs here.

Notes

*In place of the homemade Cajun seasoning, you can use about 1 Tbsp store-bought Cajun seasoning. Make sure to check if the seasoning contains salt and if it doesn’t, you’ll need to add salt to the potato salad dressing.

Nutrition

Serving: 1Cup | Calories: 441kcal | Carbohydrates: 37g | Protein: 7g | Fat: 30g | Sodium: 732mg | Fiber: 3g

How to Make Cajun Potato Salad – Step by Step Photos

Peel and dice 2.5 lbs. russet potatoes into ½-inch pieces. Place the potatoes in a pot and sprinkle 1 tsp salt over top. Cover the potatoes with water, place a lid on the pot, and bring the potatoes up to a boil over medium-high heat. Once boiling, turn the heat down slightly and continue to boil the potatoes until very soft, about 8 minutes (test with a fork–the potato should pierce easily). Drain the potatoes in a colander and rinse briefly with cool water.

For the Cajun seasoning, combine 1 tsp smoked paprika, ½ tsp dried thyme, ½ tsp dried oregano, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and ¾ tsp salt.

While the potatoes are boiling, prepare the potato salad dressing so the flavors have time to blend a bit. Add 1 cup mayonnaise, 2 Tbsp Creole mustard, 1 Tbsp red wine vinegar, the prepared Cajun seasoning blend, ½ tsp hot sauce, and ¼ tsp sugar.

Stir the dressing ingredients together until smooth. Set the dressing aside.

Hard boil two eggs. I like to use my soft-boiled egg method, but increase the simmer time to 12 minutes, but you can also boil them using a traditional hard-boiled egg method. Cool the eggs, then chop them into small pieces.

Chop two stalks of celery into small pieces, slice three green onions, and finely chop about 2 Tbsp parsley.

Add the cooled potatoes, eggs, celery, green onion, and parsley to a large bowl. Pour the dressing over top.

Stir until everything is evenly combined and coated in dressing. Give the potato salad a taste and adjust the salt, hot sauce, or other seasonings to your liking.

More Potato Salad Recipes

Classic Southern Style Potato Salad

$5.56 recipe / $0.70 serving

German Potato Salad

$3.86 recipe / $0.64 serving

Herby Potato Salad

$4.50 recipe / $1.13 serving

Pesto Potato Salad

$5.31 recipe / $0.89 serving

The post Cajun Potato Salad appeared first on Budget Bytes.

Ingredients For Beef And Tomato Rice Bowl

How To Store Leftovers

You can store Beef and Tomato Rice Bowl leftovers in an air-tight container for up to four days in the fridge. They will keep up to four months in the freezer. If freezing, cover the surface with plastic wrap or parchment before sealing the container, which prevents freezer burn. If meal prepping, refrigerating, or freezing, add the beef mixture to the container first and then top it with the rice. This will prevent the rice from absorbing all of the sauce. You can reheat leftovers in a microwave. Cook in 30-second increments until the beef mixture is steaming.

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Beef and Tomato Rice Bowl

This budget-friendly, easy Beef Tomato Rice Bowl is lip-smackingly good, endlessly adaptable, and perfect for a quick weeknight dinner!

Course Dinner, Lunch

Cuisine American

Total Cost ($7.78 recipe / $1.95 serving)

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 bowls

Calories 612kcal

Author Monti – Budget Bytes

Equipment

• Rice Cooker
• Deep Stainless Steel Skillet

Ingredients

• 2 Tbsp cooking oil $0.08
• 1/2 lb ground beef $4.00
• 1 3/4 tsp salt, divided $0.05
• 1 yellow onion, diced $0.42
• 2 cloves garlic, minced $0.10
• 1/2 tsp oregano $0.05
• 1/4 tsp ground cumin $0.03
• 1 tsp Worcestershire sauce $0.03
• 1 15 oz. can diced tomatoes $1.00
• 1/2 cup chicken broth $0.08
• 1 15 oz. can chickpeas, drained $0.79
• 2 cups rice $0.85
• 3 cups water $0.00
• 2 Tbsp salted butter $0.28
• 1 pinch red pepper flakes $0.02

Instructions

• Set a deep stainless steel skillet over medium-high heat and add the cooking oil. Once the oil has warmed, add the ground beef and sprinkle it with a 1/2 teaspoon salt. Once the beef has browned, remove it from the pan and set aside. Keep about 2 tablespoons of rendered fat in the pan.
• Add the diced onion to the pan and cook until translucent, about 2 minutes. Add the minced garlic to the pan and cook until fragrant, about 1 minute.
• Add the beef back to the pan with oregano, ground cumin, and Worcestershire sauce. Top the meat with the diced tomatoes and their juices. Stir to combine.
• Add the chicken broth and drained chickpeas to the beef mixture. Sprinkle with 1/4 teaspoon salt and stir to combine. Cover the pan and cook until the chickpeas soften, about 15 to 20 minutes.
• While the beef mixture cooks, add the rice to a rice cooker, along with the water, salted butter, and remaining 1 teaspoon of salt.
• When the beef and tomato mixture finishes cooking, sprinkle with red pepper flakes. Divide the rice into four bowls and top with the beef mixture. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 612kcal | Carbohydrates: 78g | Protein: 17g | Fat: 25g | Sodium: 1245mg | Fiber: 2g

How to Make Beef and Tomato Rice Bowl – Step by Step Photos

Add the diced onion to the pan and cook until translucent, about 2 minutes. Next, add the 2 minced cloves of garlic to the pan and cook until fragrant, about 1 minute.

Add the beef back to the pan along with 1/2 teaspoon of oregano, 1/4 teaspoon of ground cumin, and 1 teaspoon of Worcestershire sauce. Then top the meat with one 15-ounce can of diced tomatoes and their juices. Stir to combine.

Add 1/2 cup of chicken broth and one 15-ounce can of drained chickpeas to the beef mixture. Then sprinkle with 1/4 teaspoon salt and stir to combine. Cover the pan and cook until the chickpeas soften, about 15 to 20 minutes.

While the beef mixture cooks, add 2 cups of rice to a rice cooker, along with 3 cups of water, 2 tablespoons of salted butter, and 1 teaspoon of salt. Cover and cook. If you don’t own a rice cooker, check out our blog post on How To Cook Rice.

When the beef and tomato mixture is finished cooking, sprinkle with a pinch of red pepper flakes, or more to taste. Then, divide the rice into four bowls and top with the beef mixture. Finally, sit back and enjoy this hearty meal you’ve made with very minimal effort!

More Easy Rice Bowls

Everything Bagel Rice Bowl

Blistered Green Bean Rice Bowl

One Pot Veggie Rice Bowl

The post Beef And Tomato Rice Bowl appeared first on Budget Bytes.

P.S. Bookmark this one if you grow cucumbers and are always looking for a way to use up that bumper crop! Our Creamy Cucumber Salad is great, too!

What are Cucumber Sandwiches

There are a lot of interpretations of cucumber sandwiches out there, the most basic being sliced cucumber between two slices of buttered bread, but we took our cucumber sandwiches to the next level with a tangy, dilly, cream cheese spread. The herby flavor of the cream cheese pairs perfectly with the super fresh flavor of the cucumber for an absolutely perfect sandwich. They’re usually made with a soft white bread to match their delicate flavor, but I think it would be fun to experiment with different types of bread for these sandwiches!

How to Serve Cucumber Sandwiches

These dainty little sandwiches are often cut into small bite-sized pieces and served with tea (hence the common name “cucumber tea sandwiches”), but they make the perfect appetizer for any spring or summertime gathering, like Easter, graduation parties, bridal or baby showers, or Mother’s Day brunch. Pair cucumber sandwiches with other fresh summer dishes like Summer Vegetable Pasta Salad, Lemon Cream Pie, Panzanella, or Macaroni Salad.

What Kind of Cucumbers are Best?

English cucumbers are by far the best choice for cucumber sandwiches because they have smaller, softer seeds and a thinner, softer skin. You can leave the skin on, peel, or partially peel for more color variation in the cucumber sandwiches. If using regular cucumbers, I would definitely peel them to prevent the tough skin from contrasting with the delicate nature of the sandwich.

What Else Can I Add?

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Cucumber Sandwiches

Cucumber sandwiches with a dilly cream cheese spread are a light and refreshing lunch or snack to serve with tea or brunch.

Course Appetizer, Lunch, Snack

Cuisine American, English

Total Cost $5.06 recipe / $0.42 serving

Prep Time 30 minutes minutes

Freeze Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12 two bite-sized pieces each (6 sandwiches total)

Calories 139kcal

Author Beth – Budget Bytes

Ingredients

• 12 slices white bread $1.04
• 8 oz. cream cheese, room temperature $2.19
• 1/2 tsp dried dill $0.05
• 1/4 tsp garlic powder $0.02
• 1/4 tsp salt $0.02
• 1/4 tsp freshly cracked pepper $0.02
• 2 Tbsp lemon juice $0.13
• 1 green onion, sliced $0.10
• 1 large English cucumber $1.49

Instructions

• Lay the slices of bread out on a parchment-lined baking sheet and freeze for at least one hour. This will make slicing the sandwiches with clean edges a lot easier.
• Prepare the dilly cream cheese dip. Add the cream cheese, dried dill, garlic powder, salt, pepper, lemon juice, and sliced green onion to a bowl. Whip the ingredients together until everything is evenly mixed and the cream cheese is soft and spreadable.
• When you're ready to make the sandwiches, peel the cucumber if desired, then slice it very thinly.
• Take two slices of bread out of the freezer at a time and spread about 1.5 Tbsp cream cheese over the surface of each piece of bread, from edge to edge. Layer the cucumber slices over one piece of bread, then top with the other slice (cream cheese side facing the cucumbers).
• Carefully slice the crusts off the bread, then cut the sandwich into two or four pieces (four small pieces is great for finger foods or party appetizers). Repeat until all the sandwiches are assembled. If you have any leftover cucumber slices, place them on top as garnish. Serve within 1-2 hours of assembly.

See how we calculate recipe costs here.

Nutrition

Serving: 2sandwich quarters | Calories: 139kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Sodium: 228mg | Fiber: 1g

How to Make Cucumber sandwiches – Step by Step Photos

To help the sandwiches slice easily with perfect edges, freeze the bread first. Lay the slices of bread out on a baking sheet lined with parchment. You’ll need 12 slices for this recipe, so you can do two layers of six. Freeze the bread for at least one hour.

When you’re ready to make the sandwiches, start with the cream cheese spread. Add one 8oz. block of room temperature cream cheese to a bowl along with ½ tsp dried dill, ¼ tsp garlic powder, ¼ tsp salt, ¼ tsp freshly cracked pepper, one sliced green onion, and 2 Tbsp lemon juice.

Whip the ingredients together until everything is well incorporated and the cream cheese is soft and spreadable.

Peeling the cucumber is optional (recommended if not using an English cucumber). Thinly slice one cucumber.

Take two slices of bread out of the freezer at a time. Spread about 1.5 Tbsp of the dilly cream cheese spread over the surface of each slice, all the way from edge to edge.

Layer the cucumbers onto one of the slices of bread. Place the second slice of bread over top, with the cream cheese facing the cucumbers.

The bread should still be mostly frozen at this point, which makes it easier to slice. Carefully slice off the crusts, then cut the sandwich into two or four pieces (four is best if you’re planning to serve it as a finger food or appetizer).

If you have any leftover cucumber slices, place them on top for garnish, along with a sprinkle of dried dill. Serve and enjoy!

More Sandwich Recipes

How to Make the Best Veggie Sandwich

Chicken Caesar Wrap

$8.17 recipe / $2.04 serving

Spinach and Feta Grilled Cheese

$3.40 recipe / $1.70 serving

Vegetarian French Dip Sandwiches

$6.58 recipe / $1.65 each

The post Cucumber Sandwiches 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.

What’s in a Chicken Caesar Wrap?

A chicken Caesar wrap has all the fixin’s of a classic chicken Caesar salad (Romaine lettuce, Caesar dressing, chicken, Parmesan, and tomatoes) all wrapped up into a soft flour tortilla. Chicken Caesar salads typically contain croutons as well, but croutons can be large and sharp to bite into in a wrap, so we substituted them with some buttery seasoned breadcrumbs so our wraps would have crunch without the cuts. The combo is absolutely divine!

Low on Time? Use These Shortcuts

How to Make Chicken Caesar Wraps Ahead

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Chicken Caesar Wraps

Homemade Chicken Caesar Wraps are a breeze to make, big on flavor, and make a deliciously light and refreshing lunch.

Course Lunch

Cuisine American

Total Cost $8.17 recipe / $2.04 each

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4 1 wrap each

Calories 450kcal

Author Beth – Budget Bytes

Ingredients

Parmesan Chicken

• 1 boneless, skinless chicken breast (about ⅔ lb.) $2.66
• 2 Tbsps olive oil, divided $0.32
• 1 Tbsp grated Parmesan $0.10
• 1/4 tsp Italian seasoning $0.02
• 1/4 tsp garlic powder $0.02
• 1/4 tsp salt $0.02
• 1/4 tsp black pepper $0.02

Buttered Breadcrumbs

• 1 Tbsp butter $0.13
• 1/4 cup Panko breadcrumbs $0.13
• 1/4 tsp Italian seasoning $0.02
• 1/4 tsp garlic powder $0.02
• 1/4 tsp salt $0.02
• 1/4 tsp black pepper $0.02

Wraps

• 2 cups chopped Romaine lettuce $1.50
• 1/2 cup grape tomatoes $0.50
• 1/2 cup Parmesan (grated or shredded) $0.80
• 1/3 cup Caesar dressing $0.90
• 4 large flour tortillas $2.15

Instructions

• Cut the chicken breast into small ½-inch pieces. Place the chicken in a bowl and add 1 Tbsp olive oil, the Parmesan, Italian seasoning, garlic powder, salt, and pepper. Toss until the chicken is evenly coated in oil and seasoning.
• Heat a large skillet over medium. Once hot, add an additional 1 Tbsp olive oil and swirl to coat. Add the seasoned chicken and cook until browned and cooked through (about 5 minutes). If needed, add a couple tablespoons of water to the skillet to loosen the chicken before flipping. Set the chicken aside to cool.
• Next, prepare the buttered breadcrumbs. Add the butter, panko breadcrumbs, Italian seasoning, garlic powder, salt, and pepper to a small skillet. Cook over medium until everything is evenly mixed and the breadcrumbs are golden brown (about 3 minutes). Set the breadcrumbs aside to cool.
• Wash, drain, and chop the Romaine lettuce. Slice the grape tomatoes in half. Add the lettuce, tomatoes, Parmesan cheese, cooled chicken, breadcrumbs, and Caesar dressing to a bowl. Toss until everything is evenly mixed.
• Divide the salad mixture between 4 large flour tortillas. Fold and roll the tortillas up like a burrito (bottom first, fold in the sides, then continue to roll to the top). Use a toothpick to hold them closed, slice in half, then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1wrap | Calories: 450kcal | Carbohydrates: 21g | Protein: 25g | Fat: 29g | Sodium: 1112mg | Fiber: 2g

How to Make Chicken Caesar Wraps – Step by Step Photos

Cut one chicken breast (about ⅔ lb.) into ½-inch pieces. Toss with 1 Tbsp olive oil, then add 1 Tbsp grated Parmesan, ¼ tsp Italian seasoning, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper. Toss until the chicken is evenly coated in cheese and spices.

Heat a large skillet over medium. Once hot, add another tablespoon of olive oil and swirl to coat the surface. Add the chicken and cook until browned and cooked through (about 5 minutes). If needed, add a couple of tablespoons of water to loosen the chicken before flipping it to brown on the second side. The water will quickly evaporate, allowing the chicken to brown again.

Allow the chicken to cool while you prepare the remaining ingredients. Wash, drain, and chop 2 cups of Romaine lettuce. Slice ½ cup cherry tomatoes in half. Combine the lettuce, tomatoes, ½ cup Parmesan cheese, the cooled chicken, and ⅓ cup Caesar dressing in a bowl. Toss until everything is evenly combined.

Add 1 Tbsp butter, ¼ cup panko breadcrumbs, ¼ tsp Italian seasoning, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper to a small skillet. Heat over medium while stirring until the butter has melted and the breadcrumbs have toasted slightly. Add the buttered breadcrumbs to the bowl with the other ingredients.

Toss the filling once again until everything is evenly mixed.

To soften the tortillas slightly and make them more pliable, stack them and heat in the microwave for about 15 seconds. Divide the salad mix between four large tortillas (two pictured).

To fold the chicken Caesar wraps, start by folding the bottom side up and over the filling. Fold in each side to close up the ends, then continue to roll up over the folded sides until you have a burrito-shaped wrap.

Place a toothpick in the wrap to keep it closed, or wrap it tightly in plastic wrap or waxed paper. Enjoy within a few hours for the most crunch!

More Sandwich Recipes

How to Make the Best Veggie Sandwich

Greek Chicken Wraps

$14.54 recipe / $2.42 per wrap

Spinach and Feta Grilled Cheese

$3.40 recipe / $1.70 serving

Sriracha Chickpea Salad Wraps

$3.37 recipe / $1.69 each

The post Chicken Caesar Wrap 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.