What’s in Burger Seasoning

Burger seasoning doesn’t have to be fancy to really add a lot of depth of flavor to your homemade hamburgers. For our simple burger seasoning mix we use paprika (smoked and sweet), onion powder, garlic powder, freshly cracked pepper, salt, and just a tiny pinch of cayenne. They’re all pretty basic spices but when they come together they elevate the flavor of the beef without overshadowing it, making the perfect homemade hamburger.

How to Season Burgers

The best way to use this burger seasoning is to sprinkle a light layer on the outside of your already-formed burger patties. When making hamburgers you want to avoid overworking the meat, which can make your burger dense and tough. So gently shape your burgers then lightly coat them in your burger seasoning for the ultimate juicy and flavorful burger!

How Much Burger Seasoning to Use

I suggest using about ¼ to ½ tsp of burger seasoning per side of a ¼ lb. burger patty, but you can add more or less to taste. The recipe below makes about 1 Tbsp of burger seasoning, so that should be enough for about four burger patties.

If you want to make more burger seasoning at a time, simply adjust the number of servings listed in the servings box in the recipe card below and the rest of the ingredients will auto adjust for you.

P.S. This really basic seasoning blend is great on just about everything. Try it on steak fries, pork or beef roasts, or grilled steaks!

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Burger Seasoning

Make the best hamburgers ever with this easy homemade burger seasoning recipe that will add flavor and depth to your burgers.

Course Seasoning

Cuisine American

Total Cost $0.33 recipe / $0.08 serving

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 4 (about ¾ tsp per burger)

Calories 5kcal

Author Beth – Budget Bytes

Ingredients

• 1 tsp sweet paprika $0.10
• 1/2 tsp smoked paprika $0.05
• 1/2 tsp onion powder $0.05
• 1/2 tsp garlic powder $0.05
• 1/4 tsp freshly cracked black pepper $0.03
• 1/8 tsp cayenne pepper $0.02
• 1/2 tsp salt $0.03

Instructions

• Combine all of the ingredients in a bowl. Use immediately or store in a an air-tight container, away from light and heat, until ready to use.
• To use the burger seasoning, sprinkle about ¼ to ½ tsp of seasoning over each side of a burger patty before cooking.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Sodium: 292mg | Fiber: 0.4g

How to Make burger seasoning – Step by Step Photos

In a small bowl, combine 1 tsp sweet paprika, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp freshly cracked pepper, ⅛ tsp cayenne pepper, and ½ tsp salt.

Stir the spices together and then they’re ready to use! Get ready for the juiciest, most flavorful burger ever!

You can also make this in larger batches and store it as you would any spice or seasoning blend – in an air-tight container, away from heat and light.

What’s your favorite burger add-in? Let us know in the comments below!

More Great Burger Recipes

Bacon Ranch Turkey Burgers

$12.11 recipe / $3.03 serving

Mediterranean Turkey Burgers

$11.47 recipe / $1.91 serving

Marinated Portobello Mushroom Burgers

$5.68 recipe / $2.84 serving

Green Chile Turkey Burgers

$10.71 recipe / $1.79 serving

The post Homemade Burger Seasoning appeared first on Budget Bytes.

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 iS Trail Mix Made Of?

Trail mix (also known as scroggin) is simply a mix of nuts, seeds, fruit, and sometimes other ingredients. With every handful of this simple snack mix you get a nice combination of sweet and savory flavors, protein, carbs, and fat, plus tons of texture and color, making it fun to eat. It’s an easy snack to eat on the go (no heating or utensils required) and is a great source of energy during activities where you don’t want a super full stomach, like hiking.

Everyone makes trail mix a little bit different, but the classic mix that you’ll find in stores is usually peanuts, raisins, M&Ms, and sometimes a second nut like almonds or cashews. I love how flexible trail mix is because it allows you to make any combination of ingredients that fits your budget, the ingredients you have on hand, and the flavors you prefer.

Other Ingredients for Trail Mix

Trail Mix Flavor Combinations

How to Store Trail Mix

Because trail mix is made out of all dry, shelf stable ingredients, you’ll want to store it the same way you store the individual ingredients–in an air-tight container away from sunlight and moisture. I highly suggest keeping the trail mix in something clear, like a glass jar or zip top baggies, so you’ll see and remember that you have the trail mix on hand. Even better yet, divide it into small single-serving containers so you’ve got snacks ready to grab and go for the day!

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Trail Mix

Making homemade trail mix is a quick and easy way to make a delicious snack AND use up leftover ingredients in your pantry.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 ½ cup each

Calories 372kcal

Author Beth – Budget Bytes

Ingredients

• 1 cup peanuts $0.70
• 1/4 cup raisins $0.39
• 1/4 cup pepitas (pumpkin seeds) $0.50
• 1/4 cup chocolate chips $0.49
• 1/4 cup shaved coconut $0.42
• 1/4 cup dried cranberries $0.31

Instructions

• Combine all ingredients in a bowl or resealable container and stir to combine. Enjoy one handful at a time!

See how we calculate recipe costs here.

Nutrition

Serving: 0.5cup | Calories: 372kcal | Carbohydrates: 28g | Protein: 11g | Fat: 27g | Sodium: 13mg | Fiber: 6g

What’s your favorite ingredient or ingredient combination for trail mix? Let us know in the comments below!

More Snack Recipes

Spicy Chex Mix

Homemade Granola

Candied Almonds

The post Trail Mix 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 Are Chuletas Guisadas?

Chuletas Guisadas is a popular Latin American dish of pork chops, onions, and peppers stewed in a flavorful tomato-based sauce. Every region has its own take on the dish, and this is the recipe my grandmother would make at least once a week. Some people don’t put olives in their Chuletas Guisadas, but my Abuela did, so that’s how I make it. I love mine served over Puerto Rican Rice And Beans with slices of ripe plantain. You can also pair it with a side salad or slices of ripe avocado.

What Are The Ingredients For Chuletas Guisadas?

What Sides Go Well With Chuletas Guisadas?

I love gobbling this dish down with Puerto Rican Rice And Beans and fried slices of sweet plantain. Of course, you can always serve it with a Simple Side Salad or slices of ripe avocado. And you can even try it layered over Garlic Herb Mashed Potatoes. OMG. I want that right now!!!

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to three months. To reheat frozen Chuletas Guisadas, thaw them in the fridge overnight. Then, warm them in a skillet over medium heat until steaming. When you reheat the pork chops, add a little chicken broth to the skillet to prevent them from drying out.

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Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

If you're looking for a hearty family meal that's mouthwateringly delicious and a breeze to put together, make these savory Chuletas Guisadas! These stewed pork chops come together in under thirty minutes.

Course Dinner, Lunch

Cuisine Latin

Total Cost ($15.35 recipe / $3.84 serving)

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 516kcal

Author Monti – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

• 3 Tbsp olive oil, divided $0.12
• 2 lbs thinly cut pork chops, bone-in $9.98
• 2 tsp adobo* $0.08
• 6 Tbsp sofrito $1.08
• 1 Tbsp minced garlic $0.14
• 8 oz tomato sauce $0.59
• 1 Tbsp white distilled vinegar $0.04
• 1 1/2 tsp sazón* (1 packet) $0.17
• 2 cups chicken broth $0.24
• 1/4 cup Pimento-stuffed green olives, sliced* $0.33
• 2 tsp oregano $0.20
• 1 bay leaf $0.10
• 1 onion, sliced in 1/4 inch half moons $0.42
• 1 bell pepper, sliced into 1/4-inch strips $1.59
• 1/4 cup fresh cilantro leaves $0.27

Instructions

• Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear pork chops in batches. Sear on both sides, about 2 minutes on each side.
• Remove the pork chops from the pan, and set aside. Add the sofrito and garlic and saute until fragrant, about 2 minutes.
• Add the tomato sauce, vinegar, and sazón and saute until the mixture thickens, about 4 minutes.
• Add chicken broth, olives, oregano, and bay leaf, and stir well. Bring the sauce to a boil and reduce by one-quarter.
• Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.
• Add onion and bell pepper, cover, and cook until softened, about 5 minutes.
• Take the pan off the heat and stir in cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

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 of 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

 

*Pimento-stuffed green olives are also known as  or Manzanilla Olives.

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 11g | Protein: 52g | Fat: 29g | Sodium: 1121mg | Fiber: 3g

How to Make Chuletas Guisadas – Step by Step Photos

Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix 2 teaspoons of adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear the 2 pounds of pork chops in batches. Sear on both sides, about 2 minutes on each side.

Remove the pork chops from the pan, and set aside. Add 1/3 cup of sofrito and 1 tablespoon of minced garlic to the pork chop drippings and saute until fragrant, about 2 minutes.

Add the 8 ounces of tomato sauce, 1 tablespoon of white vinegar, and 1 1/2 teaspoon of sazón to the pan. Sauté until the mixture thickens, about 4 minutes.

Add 2 cups of chicken broth, 1/4 cup of pimento-stuffed olives, 2 teaspoons of oregano, and 1 bay leaf to the pan and stir well. Bring the sauce to a boil and reduce by one-quarter.

Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.

Add 1 onion (sliced in 1/4 inch half moons) and 1 bell pepper (sliced into 1/4-inch strips) to the pan. Cover, and cook until softened, about 5 minutes.

Take the pan off the heat and stir in 1/4 cup of cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

More Easy Latin Dishes

Arroz Con Pollo (Puerto Rican Chicken and Rice)

$12.30 recipe / $2.46 serving

Puerto Rican Rice And Beans

$8.24 recipe / $0.69 serving

Pollo Guisado (Puerto Rican Chicken Stew)

$9.37 recipe / $2.34 serving

Picadillo

$11.44 recipe/ $1.43 per serving

The post Chuletas Guisadas (Puerto Rican Stewed Pork Chops) 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 Tortellini Salad?

Tortellini is a type of pasta stuffed with meat, vegetables, or cheese, then shaped into a small ring. To make the salad, the cooked and cooled tortellini is mixed with summer vegetables, herbs, greens, and a vinaigrette. Sometimes chopped cured meats or pickled peppers are added. For me, the pure joy of it is that it comes together in three steps, it’s super filling, and it’s a perfect choice for when you have an army to feed but don’t want to spend a lot of time in the kitchen.

Ingredients for Tortellini Salad

What To Serve with Tortellini Salad

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Tortellini Salad

This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. The best part: you can put it together in minutes!

Course Brunch, Dinner, Lunch

Cuisine Italian

Total Cost $15.57 recipe/ $1.29 serving)

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 cups

Calories 186kcal

Author Monti – Budget Bytes

Ingredients

• 1 summer squash $1.10
• 1 zucchini $0.75
• 1/2 tsp salt $0.02
• 1 pint cherry tomatoes $3.00
• 1/2 red onion $0.38
• 2 cups fresh baby spinach, packed $1.49
• 1/2 cup sliced black olives $1.99
• 3/4 cup Italian dressing $1.42
• 1/2 cup chopped Italian Parsley $0.30
• 1/4 cup Parmesan cheese $0.33
• 1 lb cheese tortellini $4.79

Instructions

• First, cook the tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge.
• While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.
• Slice the cherry tomatoes in half. Slice the red onion in 1/4 inch half moons and soak it in cold water to dull its sharp flavor. Chop the parsley, and if the baby spinach leaves are large, chop them as well.
• Once the tortellini has cooled, top it with the cherry tomatoes, red onion, baby spinach, and sliced black olives. Then drizzle with 1/2 cup of Italian dressing.
• Next, top the salad with chopped Italian parsley and Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing. Finally, mix, and serve! Wasn't that easy?

See how we calculate recipe costs here.

Notes

*Soak the red onion in cold water for a few minutes to dull the sharp flavor.

Nutrition

Serving: 1cup | Calories: 186kcal | Carbohydrates: 22g | Protein: 7g | Fat: 8g | Sodium: 543mg | Fiber: 3g

How to Make Tortellini Salad – Step By Step Photos

First, cook one pound of tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge.

While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.

Once the tortellini has cooled, you’re ready to assemble. First, top the tortellini with the zucchini and squash, 1 pint of halved cherry tomatoes, 1/2 sliced red onion, 2 cups fresh baby spinach, and 1/2 cup sliced black olives. Then drizzle with 1/2 cup of Italian dressing.

Next, top the salad with 1/2 cup of chopped Italian parsley and 1/4 cup of Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing.

Finally, mix, and serve! Wasn’t that easy? Now go feed your army and enjoy your time with them instead of spending it in your kitchen!

More Easy Salads

Creamy Cucumber Salad

$2.31 recipe / $0.58 serving

BIG Kale Pasta Salad

$7.88 recipe / $1.31 serving

Panzanella

$13.54 recipe / $2.26 serving

Macaroni Salad

$4.89 recipe / $0.61 serving

The post Tortellini 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.

What Are Baked Eggs?

I know, the name sounds self-explanatory, but let me explain a little further about what we’ve got going on in this dish. These baked eggs are simply eggs that have been cracked into a casserole dish with a few “extras” (like vegetables and cheese), a little seasoning, and a splash of cream to keep the eggs moist and delicate as they bake. It’s seriously the easiest breakfast dish you can make.

Baked eggs are usually baked only to the point where the whites are softly set and the yolks are still liquid. The yolks act as a sauce that pours over the eggs as they’re eaten, and it can be dipped or stopped up with some good bread. It’s the type of delicious simplicity that I love!

How Long to Bake Eggs

What Else Can I Add?

What to Serve with Baked Eggs

Baked eggs are begging to be served with some crusty bread, a toasted English muffin, or a biscuit. You can dip the bread or spoon the baked eggs right on top of the bread or biscuit. Either way, you don’t want to lose a drop of those liquid gold yolks! Round out the meal with some oven baked bacon or maple breakfast sausage, and then maybe some lemon blueberry scones for dessert. ;)

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Baked Eggs

Baked eggs are an easy and affordable lazy weekend breakfast AND a great way to use up leftovers in your fridge.

Course Breakfast, Brunch

Cuisine American

Total Cost $3.55 recipe / $0.89 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 155kcal

Author Beth – Budget Bytes

Ingredients

• 1 Tbsp butter $0.14
• 2 cups fresh spinach* $0.65
• 1 cup grape tomatoes $1.00
• 4 large eggs $0.83
• 1/8 tsp salt $0.01
• 1/8 tsp freshly cracked black pepper $0.01
• 1/8 tsp crushed red pepper $0.01
• 2 Tbsp heavy cream $0.21
• 2 Tbsp crumbled feta** $0.69

Instructions

• Preheat the oven to 375ºF. Melt the butter and brush the inside of an 8×8-inch casserole dish.
• Roughly chop the spinach and slice the tomatoes in half. Sprinkle the spinach and tomatoes inside the casserole dish.
• Crack the eggs into the casserole dish on top of the spinach and tomatoes. Season with the salt, pepper, and crushed red pepper. Drizzle the heavy cream over the eggs, then sprinkle the crumbled feta on top.
• Transfer the casserole dish to the oven and bake for about 15 minutes, or just until the whites are set and the yolks are still liquid. (start checking around 10 minutes and add time as needed). Serve with crusty bread for dipping!

See how we calculate recipe costs here.

Notes

*You can use frozen spinach in place of fresh, just make sure to fully thaw and squeeze out the excess moisture first.

**You can use any type of cheese you like, although creamier cheeses work best.

To increase the servings to two eggs per person, simply keep all of the other ingredients the same and add 8 eggs to the dish instead of four. Baking time may increase.

Nutrition

Serving: 1Serving | Calories: 155kcal | Carbohydrates: 3g | Protein: 9g | Fat: 12g | Sodium: 280mg | Fiber: 1g

How to Make Baked Eggs – Step by Step Photos

Begin by preheating the oven to 375ºF. Melt 1 Tbsp butter and brush the inside of an 8×8-inch baking dish with the melted butter.

Prep your add-ins. We roughly chopped two handfuls of fresh spinach and sliced one cup of grape tomatoes. You could also sauté your vegetables first, if you prefer.

Place the spinach and tomatoes in the baking dish. Crack four eggs on top of the spinach and tomatoes.

Drizzle 2 Tbsp heavy cream over the eggs. The fat and moisture in the cream helps keep the eggs soft and moist while they bake.

If you’re adding cheese, sprinkle that over top (we added about 2 Tbsp crumbled feta). Season the eggs with about ⅛ tsp each of salt, pepper, and crushed red pepper.

Bake the eggs in the preheated 375ºF oven for about 15 minutes, or until the whites are set and the yolks are still liquid (the tops might get a little cloudy, but that’s okay). Start taking a peek at the eggs after about 10 minutes, just to make sure you don’t over cook them.

Enjoy the baked eggs with some crusty bread, biscuits, bacon, or sausage! Oh, and don’t forget a cup of really good coffee… 🤤

More Easy Egg Recipes

How To Make Soft Boiled Eggs

How to Fry an Egg

How to Make A Frittata

$5.11 recipe / $0.85 serving

Easy Egg Salad

$1.34 recipe / $0.67 serving

The post Baked Eggs appeared first on Budget Bytes.