Budget Bytes https://www.budgetbytes.com Delicious Recipes Designed for Small Budgets Thu, 27 Feb 2020 20:34:50 +0000 en-US hourly 1 https://wordpress.org/?v=5.3.2 Turkey Taco Skillet https://www.budgetbytes.com/turkey-taco-skillet/ https://www.budgetbytes.com/turkey-taco-skillet/#respond Thu, 27 Feb 2020 20:34:50 +0000 https://www.budgetbytes.com/?p=48256 I’ve probably made a hundred iterations of the bean-salsa-corn combo over the years, and yet I still keep making more. Why? Because it never stops being delicious, it’s super versatile, and I love making new versions to fit new different lifestyles. This Turkey Taco Skillet version is super fast (unlike the original Slow Cooker Taco […]

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I’ve probably made a hundred iterations of the bean-salsa-corn combo over the years, and yet I still keep making more. Why? Because it never stops being delicious, it’s super versatile, and I love making new versions to fit new different lifestyles. This Turkey Taco Skillet version is super fast (unlike the original Slow Cooker Taco Chicken Bowls), it doesn’t include rice  (unlike the Southwest Chicken Skillet), and is every bit as delicious. This version literally takes about 15-20 minutes, you can serve it several different ways, and is a great make-ahead, stock-your-freezer type recipe!

Ground Turkey Taco Skillet

Turkey Taco Skillet next to tortilla chips, toasted corn tortillas, and a bowl of sour cream

How to Serve Turkey Taco Skillet

My favorite thing about this recipe is that you can do so many different things with it. The most obvious use for this delicious skillet mix is to use it as a taco filling. Simply toast some tortillas, add a scoop of this turkey taco filling, and top with whatever you fancy (cheese, sour cream, pickled red onions, cilantro, jalapeños, etc.)

Another option is to use it for taco salads. Just fill a bowl with your favorite greens, top with the ground turkey taco mixture, and add any extra toppings you might like.

But my favorite? I love to just scoop it up with some tortilla chips and call that a meal. 😅

You can also make a bowl meal with a bed of rice, stuff this into a burrito, or put it inside a folded over tortilla with cheese and toast it up in a skillet for some quesadillas. And I’m sure there are other great ways to use this mix, as well.

Can I Substitute the Turkey?

Yep! This recipe works just as well with ground beef or ground chicken. 

Can I Substitute the Diced Tomatoes with Green Chiles?

Yes, you can substitute that, too! (See? This recipe is so versatile.) If you don’t have access to Rotel or canned diced tomatoes with green chiles, you can either use 1.5 cups red salsa, or a can of plain diced tomatoes plus a 4oz. can of diced green chiles.

How to Freeze Turkey Taco Skillet

Chill your turkey taco skillet mixture in the refrigerator overnight, then transfer to quart-sized freezer bags (I would do this in 1-2 serving sized portions), label and date the bag, then freeze for up to 3 months. To reheat, either thaw in the refrigerator overnight, or cut away the bag, place the frozen mixture in a skillet, add a couple tablespoons of water, and heat over low with a lid, stirring occasionally as soon as it loosens up enough to stir. Or just pop it in the microwave and use the defrost then heat functions. :)

Close up of some turkey taco skillet being scooped up by a tortilla chip

 

Turkey Taco Skillet

This easy and versatile Turkey Taco Skillet takes about 20 minutes to make, is freezer friendly, and can be served several different ways.

Taco Seasoning*

  • 1 Tbsp chili powder ($0.30)
  • 1 tsp smoked paprika ($0.10)
  • 1 tsp cumin ($0.10)
  • 1/4 tsp cayenne pepper (optional) ($0.02)
  • 1/2 tsp dried oregano ($0.03)
  • 1/2 tsp salt ($0.01)
  • 1/4 tsp freshly cracked pepper ($0.02)

Taco Skillet

  • 1 Tbsp cooking oil ($0.08)
  • 1 lb. ground turkey ($3.99)
  • 1 yellow onion ($0.32)
  • 1 10oz. can diced tomatoes with green chiles ($0.45)
  • 1 15oz. can black beans ($0.48)
  • 1 cup frozen corn ($0.35)
  • 1/2 bunch green onions ($0.45)
  1. Combine the spices for the homemade taco seasoning, then set the seasoning aside.

  2. Add the cooking oil and ground turkey to a large skillet. Begin to cook the turkey over medium heat, breaking it up into pieces as it cooks.

  3. While the turkey is cooking, dice the onion. Add the onion to the skillet with the turkey and continue to stir and cook until the onions are soft. Add the prepared taco seasoning, then continue to stir and cook for 1-2 minutes more.

  4. Drain the black beans then add them to the skillet with the diced tomatoes (with juices) and frozen corn (no need to thaw). Stir the ingredients in the skillet to combine, then heat through over medium.

  5. While the mixture is heating, slice the green onions. Stir the green onions into the skillet just before serving.

*You can use store bought taco seasoning if you do not have a well stocked spice cabinet.

Serving Suggestions:

Turkey Taco Skillet served with toasted tortillas and sour cream

Use to fill tacos, then top with your favorite toppings (sour cream, cheese, pickled red onions, jalapeños, etc.)

Turkey taco skillet used to make a taco salad

Serve it up taco salad style, over a bed of greens and with your favorite toppings.

Turkey taco skillet in a small bowl with tortilla chips for dipping

Or just scoop it up with some tortilla chips! 

How to Make Turkey Taco Skillet – Step by Step Photos

Homemade taco seasoning ingredients in a bowl

First, make your homemade taco seasoning (you can use store bought, if that works better for you). In a small bowl, combine 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, ¼ tsp cayenne (optional), ½ tsp dried oregano, ½ tsp salt, and about ¼ tsp freshly cracked pepper. I skipped the cayenne this day because I wanted a less spicy turkey taco skillet.

Cooked ground turkey and onions in the skillet

Add 1 Tbsp cooking oil and 1 lb. ground turkey to a large skillet. Cook over medium heat, breaking up the ground turkey as you stir. While the turkey is cooking, dice one yellow onion, then add it to the skillet and continue to cook with the turkey until the onion is soft.

Taco seasoning being added to the skillet with turkey and onion

Add the taco seasoning to the skillet with the ground turkey and onion. Continue to cook and stir for 1-2 minutes more.

Black beans, tomatoes with green chiles, and corn added to the skillet

Drain one 15oz. can of black beans, then add them to the skillet with one 10oz. can of diced tomatoes with green chiles, and 1 cup frozen corn (no need to thaw). Stir to combine, then heat through over medium, stirring occasionally.

Sliced green onions added to the skillet

While the skillet is heating through, slice half a bunch of green onions (about 4 green onions). Add the green onions just before serving and stir to combine.

Finished turkey taco skillet

Look how colorful and delicious that is!! 

Overhead view of turkey taco skillet next to tortilla chips, a bowl of sour cream, and toasted tortillas

Dinner is served!

Close up side view of the turkey taco skillet

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Turkey Chili Smothered Sweet Potatoes https://www.budgetbytes.com/turkey-chili-smothered-sweet-potatoes/ https://www.budgetbytes.com/turkey-chili-smothered-sweet-potatoes/#comments Tue, 25 Feb 2020 20:29:51 +0000 http://www.budgetbytes.com/?p=24753 Sweet potatoes and chili are totally made for each other. The subtle sweetness of the sweet potatoes perfectly contrasts the smoky, spicy flavor of the chili. Add a little creamy cheese on top and you’ve got the perfect trifecta! These Turkey Chili Smothered Sweet Potatoes are an easy, pre-portioned meal that is filling, delicious, and […]

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Sweet potatoes and chili are totally made for each other. The subtle sweetness of the sweet potatoes perfectly contrasts the smoky, spicy flavor of the chili. Add a little creamy cheese on top and you’ve got the perfect trifecta! These Turkey Chili Smothered Sweet Potatoes are an easy, pre-portioned meal that is filling, delicious, and works great for weekly meal prep!

Originally posted 12-21-2015, updated 2-25-2020.

Turkey Chili Smothered Sweet Potatoes

Four turkey chili smothered sweet potatoes in a small white baking dish.

Can I Use Beef Instead?

Absolutely! The chili included in this recipe is basically a half batch of my basic Homemade Chili recipe, which is extremely customizable. You can swap out the protein, make it spicy or mild (reduce or eliminate the cayenne), or add other fun ingredients, like cocoa powder!

Can I Make them Vegetarian?

Yes, simply swap the 1/2 lb. of ground turkey for an extra can of black beans, or kidney beans, and you have a super delish vegetarian chili to top your sweet potatoes. :)

How do I Meal Prep These Sweet Potatoes?

After stuffing your sweet potatoes with chili and cheese, simply pack each one into an individual, microwave safe container. To reheat, simply microwave on high for about 2 minutes, or until heated through.

A fork digging into a turkey chili smothered sweet potato, on a white plate

 

Turkey Chili Smothered Sweet Potatoes

Tender baked sweet potatoes smothered with turkey and bean chili, then topped with melty cheddar. Turkey Chili Smothered Sweet Potatoes are an easy dinner!

CHILI

  • 1 Tbsp olive oil ($0.16)
  • 1/2 lb. ground turkey ($2.00)
  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 1 15oz. can diced tomatoes ($0.59)
  • 3 oz. tomato paste (1/2 of a 6oz. can) ($0.25)
  • 1 15oz. can black beans ($0.79)
  • 1 Tbsp chili powder ($0.30)
  • 1/2 tsp oregano ($0.05)
  • 1/2 tsp cumin ($0.05)
  • 1 cup water ($0.00)
  • 1/2 tsp Salt ($0.02)

POTATOES AND TOPPINGS

  • 4 small sweet potatoes (3/4 lb. each) ($3.94)
  • 1/2 cup shredded cheddar cheese ($0.43)
  • Cilantro or green onions for garnish ($0.25)
  1. Preheat the oven to 400ºF. Wash the sweet potatoes well, then prick the skins several times with a fork. Place the sweet potatoes on a baking sheet or in a baking dish and bake for 60 minutes, or until soft and oozing from the fork holes.

  2. While the sweet potatoes are baking, prepare the small batch of chili. Add the ground turkey and olive oil to a large pot. Sauté the turkey over medium heat. While the turkey is cooking, dice the yellow onion and mince the garlic. Add the onions and garlic to the pot and continue to sauté until the onions are soft and translucent.

  3. Drain the beans and add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, oregano, cumin, and water. Stir to combine. Allow the chili to come up to a simmer, then reduce the heat and let simmer until the sweet potatoes have finished baking, stirring occasionally. Taste and add salt to taste (about 1/2 tsp).

  4. Once the sweet potatoes are finished baking, carefully slice each one open lengthwise and slightly mash the insides. Spoon about 3/4 cup chili over each potato, then top with 2 Tbsp shredded cheddar. Return the potatoes to the oven for a few minutes to melt the cheese. Top with cilantro or sliced green onions just before serving.

Scroll down for the step by step photos!

Front view of four turkey chili stuffed sweet potatoes in a small white baking dish

 

How to Make Chili Stuffed Sweet Potatoes – Step by Step Photos

Sweet potatoes in a baking dish rubbed in oil and pricked with a fork

Begin by preheating the oven to 400ºF. Wash four small sweet potatoes (about 3/4 lb. each). Prick the skins of each potato several times with a fork. Place the sweet potatoes on a baking sheet or in a baking dish, then bake the sweet potatoes in the preheated oven for about 60 minutes, or until they’re soft all the way through and are oozing sugary juice from the fork holes.

Cooked ground turkey, onion, and garlic in a pot

While the sweet potatoes are baking, prepare the small batch of chili. Add 1/2 lb. ground turkey and 1 Tbsp olive oil to a large pot. Sauté the turkey over medium heat. While the turkey is cooking, dice the yellow onion and mince 2 cloves garlic. Add the onions and garlic to the pot and continue to sauté until the onions are soft and translucent.

Tomatoes, beans, spices, and water added to the pot.

Drain one 15oz. can black beans and add them to the pot along with one 15oz. can diced tomatoes (with juices), 3oz. tomato paste, 1 Tbsp chili powder, 1/2 tsp oregano, 1/2 tsp cumin, and 1 cup water. Stir to combine. 

Finished turkey chili in the pot

Allow the chili to come up to a simmer, then reduce the heat and let simmer until the sweet potatoes have finished baking, stirring occasionally. Taste and add salt to taste (about 1/2 tsp).

Baked sweet potatoes in the baking dish with some juices bubbling out of the fork holes

Test the sweet potatoes to make sure they are baked all the way through by piercing with a fork or a small knife. The potatoes should be soft all the way through, and juices should be bubbling out of the fork holes that were made before baking.

Opened and mashed sweet potatoes in the baking dish

Once the sweet potatoes are baked and soft all the way through , slice them open lengthwise and slightly mash the inside of the sweet potatoes.

Turkey chili being spooned into the open sweet potatoes

Scoop about 3/4 cup turkey chili onto each sweet potato.

Sweet potatoes topped with cheddar

Add a couple tablespoons of shredded cheddar to each potato, then return the baking sheet to the oven for just a few minutes to melt the cheese.

Turkey chili smothered sweet potatoes with melted cheese and topped with cilantro

Finally, top with a little chopped cilantro or sliced green onions (or hey, sour cream?) just before serving.

Side view of turkey chili smothered sweet potatoes in a baking dish, topped with green onion and cilantro

And then you have four incredibly delicious, single portion sized Turkey Chili Smothered Sweet Potatoes! Bonus, I had some chili left over that will serve as an extra meal for me. :)

Turkey Chili Smothered Sweet Potatoes - BudgetBytes.com

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10 Simple Homemade Salad Dressing Recipes https://www.budgetbytes.com/simple-homemade-salad-dressing-recipes/ https://www.budgetbytes.com/simple-homemade-salad-dressing-recipes/#comments Sun, 23 Feb 2020 17:10:56 +0000 https://www.budgetbytes.com/?p=48186 To DIY or not to DIY, that is the question. Whether you want to make your own homemade salad dressing because it’s more delicious, cost effective, or because you have control over the ingredients, having an arsenal of homemade dressing recipes at your fingertips will help. While I don’t always make my dressings homemade (more […]

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To DIY or not to DIY, that is the question. Whether you want to make your own homemade salad dressing because it’s more delicious, cost effective, or because you have control over the ingredients, having an arsenal of homemade dressing recipes at your fingertips will help. While I don’t always make my dressings homemade (more on that later), knowing how at leasts gives you the option and therefore control. So, that being said, here are 10 homemade salad dressing recipe to keep tucked away in your back pocket (or your browser’s bookmarks) to use when you see fit!

Homemade ranch dressing being poured from a jar onto a salad

Why Make Homemade Salad Dressing from Scratch?

Spoiler alert: I don’t always make my own salad dressing from scratch. Sometimes it makes sense to make it yourself, sometimes it it doesn’t. I’ll quickly run through the advantages and disadvantages to help you decide when and why it will be beneficial to make your own homemade salad dressing, and when to buy store bought.

Advantages of Homemade Salad Dressing:

  • You control the ingredients – you can avoid preservatives, stabilizers, allergens, and control other ingredients like sugar, fat, or salt.
  • It can be cost effective – if you already have the ingredients on hand, you can avoid making an additional purchase. 
  • Fresh flavors – because you’re mixing up the fresh ingredients, you can often times get a bigger flavor punch.
  • Small batches with fewer leftovers – reduce the amount of half used bottles in your fridge by mixing up small batches of dressing as needed.

Disadvantages of Homemade Salad Dressings:

  • Shorter shelf life – because homemade salad dressings don’t contain preservatives, you generally want to keep them no longer than 5 days in the refrigerator.
  • It can be more expensive – if you don’t already have the ingredients on hand, you buy really high quality ingredients, or the dressing requires an ingredient you don’t normally use, it can become costly.
  • You can’t make one serving at a time – if you are cooking for one and tend to eat only one or two salads a week, you may have a hard time using even a small batch of homemade salad dressing before it goes bad.

What do You Need to Make Homemade Salad Dressing?

You don’t need a whole lot! Oil, vinegar, herbs and spices, and sometimes other ingredients like Dijon mustard, mayonnaise, citrus, or avocado. A basic salad dressing consists of these components: fat, acid, flavor, and an emulsifier (ingredients that bond to both fat and water to keep the dressing from separating). Here are some examples of each of those components:

  • Fat: olive oil, neutral oils (safflower, avocado, peanut, canola, grapeseed), tahini, peanut butter, avocado, sour cream, mayonnaise
  • Acid: vinegar (apple cider vinegar, rice vinegar, balsamic vinegar, champagne vinegar), lemon juice, lime juice
  • Flavor: garlic, herbs (basil, oregano, thyme, cilantro, chives), spices (cayenne, cumin, paprika, crushed red pepper), ginger, green onion, shallots, sugar, salt, pepper
  • Emulsifiers: mustard (Dijon, yellow mustard, coarse deli mustard), mayonnaise, egg yolk, honey

So, as you can see, many of those ingredients are shelf-stable pantry staples that you can keep on hand to whip up your own dressings on demand! If you don’t have a well stocked pantry right now, just concentrate on buying one or two items per week and you’ll be there in no time!

Working on that basic formula, here are 11 homemade salad dressings that you can start experimenting with!
Dressing being poured onto Sweet Crunch Winter Salad(pictured above: Sweet Crunch Winter Salad)

 

10 Easy DIY Salad Dressing Recipes:

A spoon lifting some homemade balsamic vinaigrette out of a small bowl

Easy Homemade Balsamic Vinaigrette

This super simple homemade balsamic vinaigrette is perfect for all your green salads and pasta salads and has several options for customizing!
Go to the recipe >>>

Easy Homemade Balsamic Viniagrette – This is probably the first dressing recipe that everyone should learn. It’s simple, good on everything, and has plenty of room for customization!

Homemade ranch dressing being poured onto a romaine salad with tomatoes and red onion

Homemade Ranch Dressing

Homemade ranch dressing is creamy, tangy, and fully of savory herbs and spices. Drizzle on your favorite salad, or use as a dip for vegetables and chips!
Go to the recipe >>>

Homemade Ranch Dressing – Because who doesn’t love ranch dressing? This is America, right? 😅I like making this homemade version because it’s not as sugar laden as bottled versions, and I feel like bottled ranch tends to have the most questionable ingredients out of all store bought dressings.

A spoon lifting some peanut lime dressing out of a bow, squeezed lime and cilantro on the side.

Peanut Lime Dressing

This Peanut Lime Salad dressing is sweet, savory, tangy, and creamy all in one! Drizzle over salad, grilled chicken, shrimp, or vegetables.
Go to the recipe >>>

Peanut Lime Dressing – This dressing is positively addictive!! Try it on my Cold Peanut Noodle Salad, or just drizzle it over some roasted sweet potatoes and you won’t be disappointed!

Lemon Dill Tahini Dressing dripping off a spoon into a white bowl.

Lemon Dill Tahini Dressing

Pour this tangy Lemon Dill Tahini Dressing over roasted vegetables, grilled salmon or chicken, potato salad, or your favorite green salad.
Go to the recipe >>>

Lemon Dill Tahini Dressing – Tahini is a powerhouse ingredient for homemade salad dressings if you’re vegan or trying to avoid dairy. It offers a nice creaminess to salad dressing without having to use dairy! Plus it lasts just about forever in your fridge.

Honey Mustard Sauce dripping off a spoon into a bowl

Honey Mustard Sauce

This sweet, tangy, and creamy homemade honey mustard sauce only takes a few minutes to make and is great for sandwiches, salads, dipping, and more!
Go to the recipe >>>

Honey Mustard Sauce – This one is both a sauce AND a dressing. I love it on my Honey Mustard Broccoli Salad, but you can also use it as a dressing for chicken salad.

This tangy, creamy, fresh, and garlicky Lime Crema is the key to taking your tacos, nachos, salads, and more to the next level. Budgetbytes.com

Lime Crema

This tangy, creamy, fresh, and garlicky Lime Crema is the key to taking your tacos, nachos, salads, and more to the next level. 
Go to the recipe >>>

Lime Crema – This dressing has earned a cult following. Just a few simple ingredients and it’s so freaking amazing drizzled on just about anything. Use it on a taco salad, tacos themselves, or even a roasted vegetable salad like my Roasted Sweet Potato Rainbow Salad.

Side view of a spoonful of kale pesto being lifted from the bowl.

Kale Pesto

Making a small batch of kale pesto is a great way to use leftover kale. This flavorful pesto is great on sandwiches, in soups, dips, and more!
Go to the recipe >>>

Homemade Kale Pesto – Pesto makes a great dressing, especially for pasta salads. And with this cheaper kale version, you’ll also be adding a healthy dose of greens to your meal. 

Sesame Ginger Dressing

Soy sauce, honey, fresh ginger, and sesame oil provide big flavor in this homemade Sesame Ginger Dressing.
Go to the recipe >>>

Sesame Ginger Dressing – Zingy fresh ginger and nutty toasted sesame oil come together for a flavorful dressing that will go with any Southeast Asian inspired salad. It goes really great with finely shredded cabbage, chicken, or shrimp!

A black ceramic bowl of chimichurri with a spoon, sitting on a wooden cutting board.

Chimichurri Sauce: Good on Anything and Everything

Chimichurri sauce is a tangy, fresh, and garlicky sauce that delivers big flavor to any meal. Use as a marinade, dipping sauce, or condiment.
Go to the recipe >>>

Chimichurri Sauce – Sauces can often times double as a dressing. I love using a chimichurri sauce as a dressing for pasta salad, or as a dressing to drizzle over kebabs!

Creamy Avocado Dressing

This super fresh creamy avocado dressing is light, fresh, and great for dipping vegetables or pouring over a nice, crunchy salad.
Go to the recipe >>>

Creamy Avocado Dressing – If you love “green” flavors, this one is for you. It’s creamy, but light and herby, which makes it perfect for your big bowl garden vegetables type salads! This one also makes a great dip for fresh vegetables. 

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White Beans with Mushrooms and Marinara https://www.budgetbytes.com/white-beans-with-mushrooms-and-marinara/ https://www.budgetbytes.com/white-beans-with-mushrooms-and-marinara/#comments Fri, 21 Feb 2020 16:17:22 +0000 https://www.budgetbytes.com/?p=48167 The other day I was scrolling through Pinterest and an image of some cheesy, tomatoey gnocchi made me stop in my tracks and drool a little. But the funny part is that at first I thought the gnocchi were white beans. Long story short, I eventually realized that they were gnocchi, but was still stuck […]

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The other day I was scrolling through Pinterest and an image of some cheesy, tomatoey gnocchi made me stop in my tracks and drool a little. But the funny part is that at first I thought the gnocchi were white beans. Long story short, I eventually realized that they were gnocchi, but was still stuck on this idea of white beans baked with marinara and cheese. I loved the idea of swapping gnocchi with high fiber beans, so I had to give it a shot. These White Beans with Mushrooms and Marinara lived up to everything I would hoping they would be, and this recipe has quite a bit of potential for customization, so I can’t wait to share it with you!

Cheesy White Beans with Mushrooms and Marinara

Close up overhead view of a skillet full of white beans with mushrooms and marinara and a wooden spoon scooping some out.

What Kind of White Beans Should I Use?

I used large butter beans for this recipe because they’re huge and look similar to gnocchi. If you don’t like butter beans or can’t find them, cannellini beans are a good second choice because they are creamy in flavor, still slightly larger, and they hold their shape well. And while you can use navy beans, they’re my last choice for this dish because they’re small and they tend to break down easily, so you won’t get as good of a texture in the final dish.

Can I Add Meat?

Sure! I designed this one to be a filling vegetarian dish, but this recipe easily accommodates the addition of meat. My first choice would be Italian sausage (browned in the skillet before the mushrooms), but pepperoni would also be pretty amazing. You can either crisp up the pepperoni in the skillet before adding the mushrooms, or chop up the pepperoni and stir them in with the sauce.

What Other Vegetables can I Add?

If you’re not into mushrooms or are just looking for other vegetables to add in addition to the mushrooms, there are definitely some great options. Zucchini would match really well with these flavors, as would spinach. For zucchini, I suggest slicing and sautéing after the mushrooms. For spinach, stir it in after the sauce has heated through, just until it is wilted. Eggplant would also be amazing, just dice and sauté after the mushrooms.

How to Serve White Beans with Mushrooms and Marinara

You’ll want to sop up every drop of that marinara, so I suggest serving this dish with a side of Garlic Bread. Also, because garlic bread is always a good idea. You can also spoon this mixture over something like zoodles, a halved roasted eggplant, or, if you’re not trying to avoid pasta, just serve it over a bed of good ol’ pasta.

 

Overhead view of the baked skillet full of white beans with mushrooms and marinara

 

White Beans with Mushrooms and Marinara

White beans make a fiber-filled swap for gnocchi in this cheesy, indulgent skillet full of white beans, mushrooms, and marinara.

  • 8 oz. mushrooms ($2.29)
  • 2 Tbsp olive oil ($0.32)
  • 1 pinch salt and pepper ($0.05)
  • 2 cloves garlic ($0.16)
  • 2 cups marinara (or more to your liking) ($1.00)
  • 2 15oz. cans butter beans ($2.00)
  • 1/2 tsp dried basil ($0.05)
  • 1 pinch crushed red pepper ($0.02)
  • 4 oz. mozzarella ($0.65)
  1. Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.

  2. While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.

  3. Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.

  4. While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.

  5. Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!

*If you don’t have an oven safe skillet, simply transfer the beans, mushrooms, and marinara to a casserole dish before baking with the cheese.

Scroll down for the step by step photos!

Close up of a piece of garlic bread dipped in white beans with mushrooms and marinara

How to make White Beans with Mushrooms and Marinara – Step by Step Photos

Sliced Mushrooms

Preheat the oven to 400ºF. Wash and slice 8oz. mushrooms.

Sautéed mushrooms and garlic

Add the sliced mushrooms to a deep skillet with 2 Tbsp olive oil and a pinch of salt and pepper. Sauté over medium until the mushrooms are wilted and the moisture has evaporated out of the skillet. While the mushrooms are sautéing, mince 2 cloves of garlic, then add them to the skillet and sauté for about 2 minutes more.

Add beans and marinara to the skillet

Rinse and drain two cans of butter beans, then add them to the skillet with 2 cups marinara (or more if you want it to be slightly saucier). Stir to combine.

Add herbs to marinara

I like to amp up my jarred marinara a bit, so also add 1/2 tsp dried basil and a pinch of crushed red pepper. Stir them into the sauce, then allow the skillet to heat through, stirring occasionally (5 minutes).

Add shredded mozzarella to the skillet

Shred 4 oz. of mozzarella, then sprinkle it on top of the skillet. (If you don’t have an oven safe skillet, transfer the beans and marinara to a casserole dish first.)

Melted mozzarella in skillet covered with foil.

Cover the skillet with foil, then transfer to the preheated oven, and bake for 5-7 minutes, or until the cheese is melted.

Broiled cheese on skillet

Remove the foil from the skillet, switch the oven from bake to broil, then broil a few minutes more to brown the cheese. Watch the skillet closely, as broiling can brown the cheese very quickly. (I also topped with a little chopped parsley for color, but it’s not needed for flavor).

Finished White Beans with Mushrooms and Marinara, a piece of garlic bread dipped in the side

Serve hot with garlic bread for dipping, over roasted vegetables, or over pasta.

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Roasted Carrot and Feta Salad https://www.budgetbytes.com/carrot-feta-salad/ https://www.budgetbytes.com/carrot-feta-salad/#comments Wed, 19 Feb 2020 17:44:00 +0000 http://www.budgetbytes.com/2011/03/28/carrot-feta-salad-2-49-recipe-0-41-serving/ I always hear people talk about how expensive vegetables are, and that’s why it’s impossible to eat healthy on a budget. Au contraire, mon frere! Sure, some vegetables are expensive, but there are so many “basic” vegetables that are still very budget friendly and great for bulking up your meal without spending a million bucks (carrots, […]

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I always hear people talk about how expensive vegetables are, and that’s why it’s impossible to eat healthy on a budget. Au contraire, mon frere! Sure, some vegetables are expensive, but there are so many “basic” vegetables that are still very budget friendly and great for bulking up your meal without spending a million bucks (carrots, cabbage, potatoes, onions, celery, zucchini, etc.). This Roasted Carrot and Feta Salad is a great example of how you can dress up these “basic” vegetables to make them super tasty, or drool-worthy even.

Originally posted 3-28-2011, updated 2-19-2020.

Roasted Carrot Salad with Feta and Parsley

A white serving bowl full of Roasted Carrot and Feta Salad, a black spoon in the side.
I love the flavor combo of this Carrot and Feta Salad: sweet carrots, salty feta and parsley for a burst of green freshness. It’s like the vegetable version of one of my other favorite salads, Melon, Mint & Feta Salad. …I’m starting to think that feta makes everything better. Am I right?

Oh, and the other reason to love this salad? It’s SO EASY. Get it going before you start the rest of your dinner and then the oven does all of the work.

Do You Serve This Salad Hot or Cold?

I find this salad is best served warm, or not totally hot. When you first prepare the salad, you want the roasted carrots to be warm, but not piping hot because they will melt the feta and wilt the parsley. If you’re eating leftovers of this salad, you can eat it either cold, or slightly warmed (I use the microwave).

What to Serve with Roasted Carrot and Feta Salad

I love this salad with roasted meat, like Herb Roasted Pork Tenderloin, a quick pan cooked meat like Balsamic Chicken and Mushrooms, or a sandwich, like Greek Turkey Burgers. But it could also make a great side to a vegetarian dish, like Portobello Mushroom Burgers, or Spanish Chickpeas and Rice.

Close up of Roasted Carrot and Feta Salad, a spoon holding a few pieces close to the camera

Roasted Carrot and Feta Salad

A simple an inexpensive side dish, this Roasted Carrot and Feta Salad combines sweet roasted carrots with salty feta and fresh parsley for a simple salad.

  • 2 lbs. carrots ($1.19)
  • 2 Tbsp olive oil ($0.32)
  • Salt and Pepper to taste ($0.05)
  • 1/2 bunch fresh parsley ($0.45)
  • 1/4 cup crumbled feta cheese ($1.10)
  1. Preheat the oven to 400ºF. Peel and slice the carrots into one-inch pieces. For the thicker ends of the carrots, also cut them lengthwise to reduce their thickness. Attempt to make the carrot pieces similar in length and thickness so they will roast at the same rate.

  2. Line a baking sheet with parchment for easy cleanup. Place the carrots on a baking sheet and drizzle with olive oil. Add a pinch of salt and pepper and then toss to coat. Place the baking sheet in the preheated oven and roast for 40 minutes, stirring once half-way through.

  3. After 40 minutes, the carrots should be tender, the surface will be slightly blistered, and the bottoms browned. Let the carrots cool just slightly, so they’re no longer steaming. While the carrots are cooling, roughly chop the parsley and crumble the feta.

  4. Add the carrots, parsley, and crumbled feta to a bowl. Add another pinch of salt and pepper, then toss to combine. Serve warm.

How to Make Roasted Carrots with Feta – Step By Step Photos

Peel and chopped carrots on a cutting board

Begin preheating the oven to 400ºF. Peel 2 lbs. of carrots and then cut them into 1-inch pieces. If the carrots are particularly wide, also cut the wider portions into two, lengthwise, so the pieces will roast evenly.

Seasoned carrots on a baking sheet ready to roast

Line a baking sheet with parchment for easy cleanup, then spread the carrots out over your baking sheet in an even layer. Drizzle 2 Tbsp olive oil over the carrots, then add a pinch of salt and pepper. Toss the carrots until they’re completely coated in oil. Roast the carrots in the preheated oven for 40 minutes, stirring once half way through.

Roasted Carrots on the baking sheet

After roasting for 40 minutes the carrots should be tender, a little blistered, and browned on the bottom. Let the carrots cool slightly, while you prepare the parsley and feta.

Chopped parsley and crumbled feta

Roughly chop about a half bunch of parsley, or about 1 cup once chopped. Crumble 1/4 cup feta.

Carrots parsley and feta in a bowl

Add the warm carrots, parsley, and feta to a bowl, season with another pinch of salt and pepper, then toss to combine.

Finished Roasted Carrot and Feta Salad in a white serving dish

Serve the salad warm, or refrigerate for later!

Close up side view of roasted carrot and feta salad

This carrot and feta salad holds up very well in the fridge, and can be served either cold or slightly reheated!

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Louisiana Style Red Beans and Rice https://www.budgetbytes.com/louisiana-red-beans-rice/ https://www.budgetbytes.com/louisiana-red-beans-rice/#comments Sun, 16 Feb 2020 17:29:00 +0000 http://www.budgetbytes.com/2010/03/14/louisiana-red-beans-rice-8-48-recipe-0-85-serving/ Ahhh, red beans and rice. This classic dish has been filling hungry bellies on a dime for centuries. It’s rich, flavorful, has a TON of fiber and protein, makes a ton of freezer-friendly leftovers, and is basically a budget cook’s dream. But these classic Louisiana Red Beans and Rice do take a little time to […]

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Ahhh, red beans and rice. This classic dish has been filling hungry bellies on a dime for centuries. It’s rich, flavorful, has a TON of fiber and protein, makes a ton of freezer-friendly leftovers, and is basically a budget cook’s dream. But these classic Louisiana Red Beans and Rice do take a little time to cook, so plan this one for a Saturday or Sunday afternoon when you’ll be chillin’ at home. Your house will smell amazing and you’ll have food for the whole week!

Originally posted 3-14-2010, updated 2-16-2020. If you prefer the old version, download it here.

Classic Louisiana Red Beans and Rice with Sausage

A serving of red beans and rice next to the pot full of red beans.

Are Red Beans and Kidney Beans the Same Thing?

Nope! They’re both red, but they are two different beans. Red beans and rice is traditionally made with “small red beans” but you can use kidney beans if small red beans are not available in your area. Scroll down to my step by step photos after the recipe to see a photo of red beans and kidney beans side by side.

Do I Have to Soak the Red Beans Overnight?

No, there are other options. There are two other “quick soak” methods, but both still take an hour or more. To read more about other methods of soaking your beans, read How to Soak Your Beans from Camellia Beans. 

What Kind of Sausage Should I Use?

Traditionally, red beans and rice is made with Andouille sausage, which is a smoked pork sausage originating from France, but also popular in Louisiana. If you can’t find Andouille sausage, you can use any type of smoked pork or beef sausage that is available to you.

Is Red Beans and Rice Spicy?

It can be. The heat level in this recipe will depend on the type of sausage you use and how much cayenne pepper you add. The Andouille sausage I used had a “medium” spice level, and I used 1/4 tsp cayenne pepper, so my red beans were moderately spicy. Use a mild sausage and no cayenne pepper to make your red beans mild.

Close up of a spoon scooping some red beans and andouille sausage out of the pot

Is Red Beans and Rice Healthy?

“Healthy” is a very subjective term, but I will say that this classic dish is packed with fiber, protein, and vegetables, which to me makes a quality meal. It is a little high on sodium, but the amount of salt you add at the end of the recipe is totally within your control. If you want to reduce the saturated fat, simply drain the fat from the andouille sausage before adding the vegetables to the pot. And lastly, you can always swap out the white rice for brown rice for even more fiber and nutrients!

Can I Make it Vegetarian?

have successfully made a very delicious pot of red beans and rice without the smoked sausage. To see how it’s done, make sure to visit my recipe for Vegan Red Beans and Rice. (It’s automatically vegan because the only animal product in the recipe is the sausage.)

How to Freeze Red Beans and Rice

As with any food, you want to chill your cooked red beans and rice as quickly as possible after cooking to avoid food safety issues. I recommend dividing the red beans and rice into single portions before refrigerating. This will make it cool down faster, and you’ll already have single portions that can be reheated quickly in the microwave straight from the refrigerator, or freezer. Once the red beans and rice are completely chilled, you can transfer them to the freezer for long term storage (about 3 months).

Overhead view of a pot full of Louisiana Red Beans

 

Louisiana Style Red Beans and Rice with Sausage

Classic Louisiana style red beans and rice are a naturally budget friendly meal that will give you leftovers for days! Freezer friendly!

  • 1 lb. dry red beans ($1.49)
  • 2 Tbsp cooking oil ($0.08)
  • 14 oz. Andouille sausage ($3.79)
  • 1 yellow onion ($0.32)
  • 1 green bell pepper ($0.69)
  • 3 ribs celery ($0.46)
  • 4 cloves garlic ($0.32)
  • 2 tsp smoked paprika ($0.20)
  • 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)
  • 1/4 tsp cayenne pepper ($0.03)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 2 bay leaves ($0.60)
  • 6 cups water ($0.00)
  • 1/4 cup chopped parsley ($0.20)
  • 1 Tbsp salt, or to taste ($0.10)
  • 1.5 cups long grain white rice (uncooked) ($0.93)
  • 3 green onions ($0.22)
  1. The night before, add the dry beans to a large bowl with double their volume in water. Allow the beans to soak in the refrigerator overnight.

  2. When you're ready to start cooking, slice the sausage into rounds. Add the cooking oil and sliced sausage to a large pot and cook over medium until the sausage pieces are browned. Remove the cooked sausage with a slotted spoon to a clean bowl. Place the cooked sausage in the refrigerator while you prepare the rest of the dish.

  3. While the sausage is cooking, dice the onion, bell pepper, and celery. Mince the garlic.

  4. After removing the cooked sausage, add the onion, bell pepper, celery, and garlic to the pot. Sauté over medium heat, allowing the moisture from the vegetables to help dissolve any browned bits off the bottom of the pot as you stir.

  5. Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves to the pot. Stir and cook for one minute more.

  6. Drain and rinse the soaked beans. Add them to the pot along with 6 cups water and give the pot a brief stir to combine the ingredients.

  7. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to medium-low, and let the pot boil for one hour, stirring occasionally. Replace the lid every time you stir.

  8. After boiling for one hour, the beans should be tender. Begin to smash the beans with the back of a spoon against the side of the pot. Continue smashing the beans and letting the pot simmer without a lid for 30 minutes to thicken the pot.

  9. While the beans are simmering for their final 30 minutes, cook the rice. Add the rice and 3 cups water to a sauce pot. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without removing the lid. Fluff the rice with a fork before serving.

  10. Once the red beans have thickened, add the cooked sausage back to the pot along with 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. Start with 1 tsp and add more as needed. I used 1 Tbsp total (3 tsp).

  11. Serve the red beans in a bowl topped with a scoop of rice and a sprinkle of sliced green onions.

Scroll down for the step by step photos!

Close up overhead view of a bowl full of red beans topped with a scoop of rice, parsley, and green onion.

 

How to Make Red Beans and Rice – Step By Step Photos

Red beans and kidney beans side by side

Red beans and rice is traditionally made with small red beans, but if you can’t find them in your area, you can use red kidney beans (dark or light). You’ll need one pound of dry beans for this recipe.

Soaked Beans in a bowl with water

Soak the beans in water (make sure to use twice as much water as beans) overnight. If you forgot to soak your beans, use one of the other methods described in this article. (this photo is after the beans have been soaking overnight)

Package of andouille sausage

This is the Andouille sausage that I used. This happens to be a 14oz. package, but if yours comes in any size between 12 and 16oz. that will also work. If you can not source Andouille sausage, you can use any other smoked pork or beef sausage.

Browned sausage in pot

Slice the sausage into rounds and add them to a large pot with 2 Tbsp cooking oil. Cook over medium heat until the sausage is well browned. Remove the sausage with a slotted spoon to a clean bowl and place it in the refrigerator while you prepare the rest of the recipe. If you want to reduce the fat in your red beans, you can drain off most of the fat left behind by the sausage. I left the fat in, though, because it’s super flavorful!

Chopped trinity and garlic

While the sausage is cooking, dice one onion, one green bell pepper, and about three ribs of celery. This trio of flavors (onion, bell pepper, celery) is called “holy trinity.” But I also like to add four cloves of garlic, so mince those up as well.

Onion, celery, bell pepper, garlic in the pot

Add the onion, celery, bell pepper, and garlic to the pot after removing the sausage. Sauté the vegetables over medium until the onions are soft. Use the moisture from the vegetables to dissolve the browned bits of meat off the bottom of the pot as you stir.

Cajun seasoning added to pot

Once the vegetables have softened, add the Cajun seasoning (2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, and about 1/4 tsp freshly cracked black pepper) and two bay leaves. Cook and stir for about a minute more.

Drained red beans and water added to the pot

Drain and rinse the soaked red beans, then add them to the pot with 6 cups of fresh water.

Stir red beans and spices before boiling

Give the pot a brief stir to distribute the spices and other ingredients. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a full boil. Once boiling, turn the heat down to medium-low and let the beans simmer for one hour, stirring occasionally.

Boiled red beans in the pot

After boiling the beans for one hour, the beans should be tender but the pot as a whole will still look pretty watery. To thicken the pot, begin smashing the red beans against the side of the pot with your spoon. Smash the red beans and let it continue to simmer without a lid for an extra 30 minutes. I stood and smashed my beans for about 10 minutes, and let it keep simmering for an extra 20 (30 min total).

Cooked rice in sauce pot

While the red beans are in their final 30 minute simmer, cook your rice. Add 1.5 cups long grain white rice to a sauce pot with 3 cups water. Place a lid on top, turn the heat up to high, and allow it to come up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the pot rest for an additional 5 minutes without removing the lid. Fluff the rice with a fork just before serving.

Thickened pot of red beans

After smashing and simmering for a bit longer, the red beans will have thickened quite a bit. They’ll continue to thicken even more as they cool a bit.

Andouille and parsley added to red beans

Finally, add the cooked Andouille sausage back to the pot along with about 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. You will need at least SOME salt to make the flavors come out in this dish. I added 1 Tbsp for the whole pot, but I suggest starting with 1 tsp and adding more to your liking.

A bowl with Louisiana red beans and rice next to the pot full of cooked red beans

Serve the red beans with a coop of cooked rice on top, and sliced green onion sprinkled over top!

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Roasted Cauliflower Taco Bowls https://www.budgetbytes.com/roasted-cauliflower-taco-bowls/ https://www.budgetbytes.com/roasted-cauliflower-taco-bowls/#comments Sat, 15 Feb 2020 18:27:42 +0000 https://www.budgetbytes.com/?p=48046 Taco bowls, burrito bowls, whatever you want to call them! I went with taco bowls this time because of the homemade taco seasoning used on the roasted cauliflower, plus the fresh toppings like tomatoes and cilantro. But whatever you call it, it’s a lot of yummy stuff in one bowl! These cauliflower bowls make a […]

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Taco bowls, burrito bowls, whatever you want to call them! I went with taco bowls this time because of the homemade taco seasoning used on the roasted cauliflower, plus the fresh toppings like tomatoes and cilantro. But whatever you call it, it’s a lot of yummy stuff in one bowl! These cauliflower bowls make a super colorful, vibrant, flavorful dinner, but they also meal prep well, so consider making them for your weekday lunches!

Taco Roasted Cauliflower Bowls with Cilantro Lime Ranch

Overhead view of a roasted cauliflower taco bowl next to a lime and bowl of cilantro lime ranch

Are There Any Shortcuts I can Take?

This recipe does look like a lot of “parts” but I promise it really is easy to throw together. That being said, there are a couple of shortcuts you can take if you want to make it even easier. If you have access to a Trader Joe’s, they sell a frozen corn that is already “fire roasted” and it’s SO good. You can use that in place of blistering the regular frozen corn in the skillet. You can definitely use a store-bought cilantro lime ranch instead of making your own, or any southwest-inspired ranch dressing you can find (chipotle, avocado, etc.). And lastly, if you don’t have a well stocked spice cabinet, you can use a packet of taco seasoning in place of the taco spices listed below.

What Else Can I Put in My Taco Bowl?

One of the reasons I love bowl meals the most is that they are extremely flexible and they allow you to use leftover ingredients that are lingering in your fridge, pantry, or freezer. Here are some other things that you can throw into your taco bowl, if you have them:

  • tortilla chips
  • avocado or guacamole
  • cheese (cheddar, pepper jack, Monterey jack, even feta)
  • radishes (sliced thin)
  • fresh red onion
  • pickled red onion
  • bell peppers (diced, sliced, or roasted)
  • salsa
  • lettuce

How to Meal Prep Your Roasted Cauliflower Taco Bowls

If you want to prepare this meal for grab and go lunches (meal prep), divide the roasted cauliflower, cooked rice, and blistered corn between four containers as soon as they are done cooking. You can skip heating the black beans, because you’ll just be placing the containers straight into the refrigerator, to be reheated later. Pack the bowls with the remaining fresh ingredients (tomatoes, cilantro, green onion, lime wedges), but leave the dressing separate. When you’re ready to eat your bowl, reheat the bowl in the microwave until hot, then top with the dressing and enjoy.

Can I Use Frozen Cauliflower?

Frozen cauliflower roasts really well in the oven, but you may have a hard time getting the taco seasoning to stick to the frozen cauliflower. You would probably need to let it thaw completely before seasoning and roasting. The thawed frozen cauliflower will likely roast a bit faster than the fresh cauliflower. I would use about 1 pound frozen cauliflower for this recipe.

Close up side view of a roasted cauliflower taco bowl topped with cilantro lime ranch

 

Roasted Cauliflower Taco Bowls with Cilantro Lime Ranch

These light and flavorful Roasted Cauliflower Taco Bowls have tons of color, flavor, and texture to keep you coming back for more! Great for meal prep!

Cilantro Lime Ranch

  • 1/4 cup mayonnaise ($0.13)
  • 1/4 cup sour cream ($0.11)
  • 1 lime ($0.50)
  • 1/4 tsp garlic powder ($0.02)
  • 1/8 tsp onion powder ($0.01)
  • 1 Tbsp finely chopped cilantro ($0.05)
  • 1 green onion, chopped ($0.11)
  • 1/4 tsp salt ($0.02)

Taco Roasted Cauliflower

  • 1 head cauliflower ($2.39)
  • 2 Tbsp olive oil ($0.32)
  • 1/2 Tbsp chili powder* ($0.15)
  • 1/2 tsp smoked paprika ($0.05)
  • 1/2 tsp ground cumin ($0.05)
  • 1/8 tsp cayenne pepper ($0.02)
  • 1/4 tsp dried oregano ($0.02)
  • 1/4 tsp salt ($0.02)
  • freshly cracked pepper ($0.03)

Bowl Ingredients

  • 1 cup long grain white rice ($0.62)
  • 1.5 cups water ($0.00)
  • 1 15 oz. can black beans ($0.89)
  • 1 cup frozen corn ($0.20)
  • 1 Tbsp cooking oil ($0.08)
  • 1 pint grape tomatoes ($2.29)
  • Fresh cilantro and sliced green onion for garnish ($0.20)
  1. Prepare the cilantro lime ranch first, so the flavors have time to blend. Zest the lime, then squeeze the juice from half, and cut the other half into wedges for serving. You'll need about 1 Tbsp lime juice. Finely chop about 1 Tbsp cilantro and one green onion.

  2. Combine the ingredients for the cilantro lime ranch in a bowl (mayonnaise, sour cream, 1 Tbsp lime juice, 1/2 tsp lime zest, garlic powder, onion powder, chopped cilantro, chopped green onion, salt). Refrigerate the cilantro lime ranch until you're ready to eat.

  3. Next, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Cut the head of cauliflower into florets, then place them in a bowl. In a separate small bowl, combine the ingredients for the taco seasoning (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and some freshly cracked pepper). Drizzle the olive oil over the cauliflower, followed by the taco seasoning, then toss until the cauliflower is evenly coated in oil and spices.

  4. Spread the seasoned cauliflower out over the prepared baking sheet. Roast the cauliflower in the preheated oven for 20-30 minutes, or until it's brown and crispy on the edges.

  5. While the cauliflower is roasting, begin cooking the rice. Add the rice and 1.5 cups water to a sauce pot. Place a lid on top, turn the heat up to high, and bring the water up to a boil. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes without lifting the lid. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without lifting the lid. Finally, fluff the rice with a fork and divide it between four bowls or containers.

  6. Add the undrained can of black beans to a small sauce pot and heat over medium-low, stirring occasionally, until heated through (if making the bowls for meal prep, skip heating the beans).

  7. Add 1 Tbsp cooking oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the frozen corn. Cook the corn, stirring only occasionally, until it is browned and blistered (about 7-8 minutes). Season with a pinch of salt and pepper.

  8. Slice the grape tomatoes, roughly chop the cilantro, and slice a green onions for garnish.

  9. To build the bowls, divide the roasted cauliflower, cooked rice, beans, corn, and tomatoes between four bowls or containers. Top with a pinch of cilantro, sliced green onion, and a wedge of lime. Drizzle the cilantro lime ranch over top just before eating.

*The chili powder listed is a blend of spices, usually fairly mild, that is generally used to season a pot of chili. It is not straight ground red chiles. 

Close up overhead view of a roasted cauliflower taco bowl topped with cilantro lime ranch and a black fork in the middle

How to Make Roasted Cauliflower Taco Bowls – Step by Step Photos

Cilantro lime ranch in a bowl

Make the cilantro lime ranch first. Zest the lime and squeeze the juice from half of it (you’ll need 1 Tbsp juice). Slice the other half into wedges for serving. Combine 1/4 cup mayonnaise, 1/4 cup sour cream, 1 Tbsp lime juice, 1/2 tsp lime zest, 1/4 tsp garlic powder, 1/8 tsp onion powder, 1 Tbsp chopped cilantro, 1 chopped green onion, and 1/4 tsp salt in a bowl. Refrigerate the cilantro lime ranch until ready to eat.

Season cauliflower florets with taco seasoning

Preheat the oven to 400ºF. Cut a head of cauliflower into florets, then place them in a bowl. In a separate small bowl, combine the ingredients for the taco seasoning: 1/2 Tbsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/8 tsp cayenne pepper, 1/4 tsp oregano, 1/4 tsp salt, and some freshly cracked pepper. Drizzle 2 Tbsp olive oil over the cauliflower, followed by the taco seasoning, then toss until the cauliflower is evenly coated in oil and spices.

Seasoned cauliflower on baking sheet covered with parchment paper

Line a baking sheet with parchment paper. Spread the seasoned cauliflower out over the baking sheet. 

Roasted cauliflower on the baking sheet

Roast the cauliflower in the preheated oven for 20-30 minutes, or until it is browned and crispy on the edges.

Cooked rice in sauce pot

While the cauliflower is roasting, begin the rice. Add 1 cup long grain white rice to a small sauce pot with 1.5 cups water. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 more minutes with the lid in place. Finally, fluff the rice with a fork and divide it between four bowls or containers.

Warmed black beans in a sauce pot, a spoon lifting some toward the camera

Add one 15oz. can of black beans (undrained) to a small sauce pot and heat over medium-low, stirring occasionally, until heated through. If making your cauliflower bowls for meal prep, you can skip heating the beans, since the bowls will be going straight into the refrigerator.

Blistered corn in a skillet

Heat 1 Tbsp cooking oil in a large skillet over medium. Once the oil is hot and shimmering, add 1 cup frozen corn. Cook the corn, stirring only occasionally, until it is a little browned and blistered (7-8 minutes).

Chopped fresh toppings for cauliflower bowls

Finally, prepare the rest of the fresh ingredients. Slice the grape tomatoes in half, cut the remaining half lime into wedges (if you haven’t already), slice a green onion or two, and chop a little cilantro.

Build the cauliflower taco bowls

Once all the components are prepared, it’s time to build the bowls! Divide the roasted cauliflower, cooked rice, beans, corn, and tomatoes between four bowls or containers. Top with a little cilantro and sliced green onion.

Cilantro lime ranch being drizzled over a cauliflower bowl

When you’re ready to eat, reheat the bowl if it is refrigerated, then top with a drizzle of cilantro lime ranch and enjoy!

A finished roasted cauliflower taco bowl with cilantro lime ranch, with a black fork on the side.

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Creamy Chicken and Rice Skillet https://www.budgetbytes.com/creamy-chicken-and-rice-skillet/ https://www.budgetbytes.com/creamy-chicken-and-rice-skillet/#comments Thu, 13 Feb 2020 21:25:39 +0000 https://www.budgetbytes.com/?p=48022 It’s almost Friday and it’s this part of the week when my cravings for comfort food really start kicking in. It doesn’t help that it’s been dark and rainy non-stop for like, the last three weeks straight! So this week I whipped up this Creamy Chicken and Rice Skillet, which has to be one of […]

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It’s almost Friday and it’s this part of the week when my cravings for comfort food really start kicking in. It doesn’t help that it’s been dark and rainy non-stop for like, the last three weeks straight! So this week I whipped up this Creamy Chicken and Rice Skillet, which has to be one of the most comfort-food-y comfort foods of all time. Or maybe I should just call it “February food.” Creamy, cheesy, carby deliciousness in one easy skillet. Imagine chicken pot pie filling baked into rice and topped with cheese. If that doesn’t make you forget how dreary it is outside, I don’t know what will.

One Pot Creamy Chicken and Rice Skillet

Close up of the cheesy chicken and rice skillet with a spoon scooping some of the rice.

Can I Make this with Brown Rice?

I don’t suggest using brown rice for this recipe. Not only will it require a lot of other changes to the recipe (the amount of liquid used, the cook time, etc), but I just don’t think the flavor and texture of brown rice would be a good match for this particular recipe. This one is supposed to be creamy, soft, and indulgent. If you’re looking for a healthy chicken and rice recipe, I’d look for one that is designed to be healthy (and I’m sure there are some good ones out there!).

Can I Use Chicken Thighs instead of Breasts?

Yes, absolutely. You should be able to swap out chicken thighs for chicken breasts in this recipe without making any other adjustments. Use approximately 3/4 lb. chicken thighs.

Can I Use Fresh Vegetables?

Sure! I used frozen peas and carrots for this recipe because I intended this recipe to be more of a convenience comfort food, but you can certainly use fresh if you have them available. Fresh vegetables will likely need a little bit more time to cook, since frozen vegetables are blanched before freezing, so I would add your fresh vegetables at the same time that the broth is added, so they can simmer with the rice.

Can I substitute the Heavy Cream?

Yes, you do have some options here. If you want to make it just a little lighter, you can use half and half. If you’re looking for a non-dairy substitute, I would use coconut milk (the kind in the can, not the kind in a carton meant as a dairy milk substitute). Or, you can just leave the cream out and make it a non-creamy chicken and rice dish. The cheese on top will be plenty richness for some people!

How to Store the Leftover Chicken and Rice Skillet

After cooking your skillet full of comfort, divide the chicken and rice into single portions and refrigerate for 4-5 days. A quick reheat in the microwave and you’re back on the comfort food bandwagon. Unfortunately I haven’t tested freezing this one, but I suspect it would freeze well, since all of the ingredients used generally freeze well.

Front close up view of creamy chicken and rice skillet with a wooden spoon scooping some of the rice

 

Creamy Chicken and Rice Skillet

This easy one pot Creamy Chicken and Rice Skillet makes a comforting weeknight dinner during those long, dark winter months! Makes great leftovers, too!

  • 1 yellow onion ($0.32)
  • 2 Tbsp butter ($0.26)
  • 1 boneless, skinless chicken breast (about 2/3 lb.) ($3.62)
  • 1 cup long grain white rice ($0.62)
  • 1/2 tsp dried thyme ($0.05)
  • 1/4 tsp dried sage ($0.03)
  • 1/4 tsp salt ($0.02)
  • freshly cracked pepper ($0.03)
  • 3 cups chicken broth ($0.39)
  • 1/2 lb. frozen peas and carrots ($0.67)
  • 1/3 cup heavy cream ($0.26)
  • 4 oz. cheddar, shredded ($0.85)
  1. Dice the onion and add it to an oven safe deep skillet (3 qt. capacity) along with the butter. Sauté over medium heat until the onions are soft and translucent.

  2. While the onions are cooking, dice the chicken breast into small, 1/2-inch pieces. Add the chicken to the skillet and continue to sauté for about 3 minutes more, or just until the outside of the chicken pieces have turned opaque (the chicken will finish cooking through as it simmers with the rice).

  3. Add the rice, thyme, sage, salt, some freshly cracked pepper (about ten cranks of a pepper mill), and the chicken broth to the skillet and stir to combine.

  4. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a boil. Once it reaches a full boil, turn the heat down to low and let the skillet simmer for 15 minutes, stirring occasionally, replacing the lid each time. Cooking the rice in an excess of broth and stirring occasionally as it cooks will produce a saucy rice mixture.

  5. After 15 minutes, the rice should be tender and saucy (if not yet tender, let it continue to cook for 5 more minutes). Stir in the frozen vegetables (no need to thaw), replace the lid, and let it sit over medium-low heat for another 5 minutes to heat the vegetables through. Finally, add the heavy cream, stir to combine, taste, and add extra salt if needed (this will depend on the salt content of the broth you used).

  6. Turn on the oven's broiler, top the skillet with the shredded cheese, and place the skillet in the oven under the broiler for a few minutes to melt the cheese. Serve hot.

Scroll down for the step by step photos!

Finished Creamy Chicken and Rice Skillet garnished with parsley

 

How to Make Chicken and Rice – Step by Step Photos

Onion and butter in a skillet

Dice one yellow onion and add it to a deep skillet (3 qt capacity) with 2 Tbsp butter. Sauté the onion over medium heat for about 5 minutes, or until it’s translucent.

Diced Chicken on a cutting board

While the onions are cooking, dice one boneless, skinless chicken breast into small 1/2-inch sided pieces. Add the chicken to the skillet and cook for just a few minutes more, or until the chicken is cooked and opaque on the outside (it will finish cooking through as it simmers with the rice).

Cooked chicken in the skillet with rice and herbs

Once the chicken pieces are partially cooked, add 1/2 tsp dried thyme, 1/4 tsp dried sage, 1/4 tsp salt, some freshly cracked pepper (about 10 cranks of a pepper mill), and 1 cup long grain white rice (uncooked). Stir to combine.

Chicken broth being poured into the skillet

Also add 3 cups chicken broth to the skillet. Stir to combine again.

Chicken and rice ready to simmer

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil. Once boiling, turn the heat down to low and let it simmer for 15 minutes, stirring occasionally, making sure to replace the lid each time. Cooking the rice in an excess of liquid and giving it a stir every now and then makes it end up more saucy instead of fluffy rice grains.

Frozen vegetables added to the skillet

After 15 minutes, the rice should be tender and saucy. Add 1/2 lb. frozen peas and carrots and stir them into the rice. Return the lid and let the chicken, rice, and vegetables sit for another 5 minutes or so to heat the vegetables through.

Heavy cream being added to the skillet

Finally, stir in 1/3 cup heavy cream. Give the chicken and rice a taste, and add salt if needed (this will depend on how much salt your broth contains).

Shredded cheese added to the skillet

Turn the broiler on in the oven. Top the skillet with 4 oz. shredded cheddar, then place the skillet in the oven for a few minutes to melt the cheese. (You do not need to move the oven’s rack up closer to the broiler, leave it in the middle.)

Close up of chicken and rice being scooped out of the skillet with a wooden spoon.

I garnished with a little parsley for color, but it’s not needed to flavor this dish.

A wooden spoon lifting chicken and rice out of the skillet with melted cheese stretching between

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Slow Cooker White Chicken Chili https://www.budgetbytes.com/slow-cooker-white-chicken-chili/ https://www.budgetbytes.com/slow-cooker-white-chicken-chili/#comments Sun, 09 Feb 2020 15:10:47 +0000 http://www.budgetbytes.com/?p=21045 This Slow Cooker White Chicken Chili is the perfect example of why people love slow cookers so much. You literally just dump everything in the slow cooker, give it a quick stir, then turn it on and walk away. When you come back you have this hearty white bean chicken chili that’s ready for topping […]

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This Slow Cooker White Chicken Chili is the perfect example of why people love slow cookers so much. You literally just dump everything in the slow cooker, give it a quick stir, then turn it on and walk away. When you come back you have this hearty white bean chicken chili that’s ready for topping with creamy cheese and diving in with some tortilla chips. And when the sky is dark, the air is cold, and you’ve got the winter blues, easy dinners like this are a total life saver!

Originally posted 1-2-2015, updated 2-9-2020.

Crock Pot White Chicken Chili

Two bowls of slow cooker white chicken chili topped with cheese and blue tortilla chips on the side

See this recipe used in my weekly meal prep.

Does White Chicken Chili Have Chili Powder?

Nope! Unlike traditional red chili, this “white” chili does not contain chili powder. It’s flavored using salsa verde, cumin, and oregano. This chili gets its name from the white beans used in place of the red kidney beans used in red chili.

Is This Chili Spicy?

This chili is a “medium” level spicy. If you want to make the chili more mild, skip the jalapeño and cayenne pepper listed in the ingredients, and make sure to use a mild salsa verde.

What Size Slow Cooker do I Need?

You can make this in a 3-4 quart slow cooker, or double the recipe for a 5-7 qt slow cooker and feed a crowd. I have a 5 quart slow cooker (affiliate link) and the recipe, as listed below, filled it about half way.

Can This White Chicken Chili be Frozen?

Yes, this chili freezes very well! As always, make sure to chill your chili completely in the refrigerator first, before transferring to the freezer for long term storage. I prefer to freeze all my leftovers in single portions so they can be reheated one by one whenever I get hungry.

Chili Topping Ideas

I highly suggest topping this chili with something creamy, like the Monterrey jack cheese listed in the ingredients below, some sour cream, or avocado. The creamy flavor is the perfect contrast to the salsa verde. You can also top with some green onion, sliced jalapeño, cilantro, pico de gallo, crumbled cornbread, or pickled red onions.

Overhead view of Slow Cooker White Chicken Chili in the slow cooker

 

Easy Slow Cooker White Chicken Chili

The slow cooker does all the work with this easy, flavorful, and healthy white chicken chili. This "dump and go" dinner will become a family favorite!

  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 1 jalapeño (optional) ($0.11)
  • 1 boneless skinless chicken breast (about 3/4 lb.) ($3.62)
  • 1 16 oz. jar salsa verde ($2.59)
  • 2 15 oz. cans cannellini beans ($0.98)
  • 1 15 oz. can pinto beans ($0.89)
  • 1 Tbsp ground cumin ($0.30)
  • 1 tsp dried oregano ($0.10)
  • ¼ tsp cayenne pepper ($0.02)
  • ¼ tsp freshly ground black pepper ($0.03)
  • 2 cups chicken broth ($0.26)
  • 4 oz Monterrey Jack cheese, shredded ($0.85)
  1. Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker.
  2. Drain and rinse the cannellini beans and pinto beans, then add them to the slow cooker, along with the cumin, oregano, cayenne, and freshly ground black pepper. Pour the salsa over top.

  3. Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours, or on low for eight hours.

  4. After four hours on high, or eight hours on low, carefully remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir the chili, slightly mashing the beans with the back of the spoon as you stir. The mashed beans will help thicken the chili.

  5. Serve the chili topped with shredded Monterrey Jack cheese. Other optional toppings include fresh cilantro, diced avocado, freshly squeeze lime, or tortilla chips.

Scroll down for the step by step photos!

Close up overhead view of a bowl full of slow cooker white chicken chili

How to Make Slow Cooker White Chicken Chili – Step by Step Photos

Onion, garlic, jalapeño, and chicken breast in the slow cooker

Dice one yellow onion and mince two cloves of garlic. Slice the jalapeño in half, scrape out the seeds, then dice the remaining pepper. Add the onion, garlic, jalapeño, and chicken breast to the slow cooker.

Beans and spices added to slow cooker

Drain and rinse two 15oz. cans of cannellini beans and one 15oz. can of pinto beans. Add the drained beans to the slow cooker along with 1 Tbsp cumin, 1 tsp oregano, ¼ tsp cayenne, and some freshly cracked black pepper.

Salsa verde being poured into the slow cooker

Pour one 16oz. jar of salsa verde into the slow cooker (I’ve used many brands for this recipe in the past, the one in the photo is Kroger’s Private Selectrion brand).

Chicken broth being poured into the slow cooker

Pour two cups of chicken broth into the slow cooker.

Briefly stir the slow cooker

Briefly stir the contents of the slow cooker to distribute the spices. Place a lid on top and cook on high for four hours, or low for eight hours.

Chicken breast being removed from slow cooker with tongs

After cooking on high for four hours, or on low for eight hours, remove the chicken breast to a clean cutting board to shred (or you can shred directly in the pot with two forks).

Shredded chicken on cutting board

Shred the chicken using two forks.

Chicken returned to slow cooker

Return the shredded chicken to the slow cooker and stir to combine. Use the back of a spoon to smash some of the beans agains the side of the pot. The smashed beans will help thicken the chili.

A spoonful of white chicken chili being lifted out of the bowl, blue corn chips in the background

Top with your favorite ingredients and enjoy!

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No Bake Strawberry Cheesecake for Two https://www.budgetbytes.com/no-bake-strawberry-cheesecake-for-two/ https://www.budgetbytes.com/no-bake-strawberry-cheesecake-for-two/#comments Thu, 06 Feb 2020 18:41:45 +0000 https://www.budgetbytes.com/?p=47934 Valentine’s Day is coming and and whether you’re going to be celebrating with your honey, your bestie, or your selfie, this super easy No Bake Strawberry Cheesecake is sure to make the day a little sweeter. ;) Traditional cheesecake can be kind of a pain to bake and I definitely don’t want to feel pressured […]

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Valentine’s Day is coming and and whether you’re going to be celebrating with your honey, your bestie, or your selfie, this super easy No Bake Strawberry Cheesecake is sure to make the day a little sweeter. ;) Traditional cheesecake can be kind of a pain to bake and I definitely don’t want to feel pressured to eat the whole thing, so I find this smaller batch no-bake version to be a reasonable compromise between flavor, effort, and my craving fix.

No-Bake Strawberry Cheesecake for Valentine’s Day, Galentines Day, or Any Day!

Two mason jars with no bake strawberry cheesecake, one with a black spoon

Can I Use a Different Fruit?

Strawberries aren’t exactly in season in February, so if you want to use a different fruit, you certainly can. You can either add plain fresh fruit, or simmer some frozen fruit (like raspberries or blueberries) with a little sugar and cornstarch to make a thick compote. OR, take the easy route and top your cheesecake with some jam. ;)

How Long Will These Last in the Refrigerator?

The quality of this no bake cheesecake is definitely the best when eaten the same day it’s made. Although I ate one after it had been refrigerating for 24 hours and it was still quite delicious. The difference being that the fruit gets a little juicier and the graham cracker crust gets less crunchy as it absorbs moisture. If you want to make this ahead, I suggest making all three components and keeping them separate for storage, then assembling them within a couple hours of eating.

Can I substitute the Heavy Cream or Cream Cheese?

There are many different ways to make no bake cheesecake, some using heavy cream and cream cheese, some not. I have only tested this combination of ingredients and unfortunately can not vouch for or recommend any other method or ingredient substitutions without testing them myself.

What Size Jar Did You Use?

The jars in the photos are 12oz. jars. This recipe makes two larger servings that fit in the 12oz. jars, or you could do four smaller servings in 8oz. jars.

Close up of no bake strawberry cheesecake on a spoon

 

No Bake Strawberry Cheesecake for Two

This No Bake Strawberry Cheesecake is the perfect small batch dessert for Valentine's Day, Galentine's Day, or any day the cheesecake craving hits!

  • 1/2 lb. fresh strawberries ($2.00)
  • 2 Tbsp granulated sugar ($0.04)
  • 4 oz. cream cheese, room temperature ($0.40)
  • 1 Tbsp lemon juice ($0.03)
  • 1 cup heavy whipping cream ($0.78)
  • 1/2 cup powdered sugar ($0.03)
  • 1/2 tsp vanilla extract ($0.15)
  • 2 graham crackers ($0.10)
  • 1 Tbsp butter ($0.13)
  • 1/2 Tbsp brown sugar ($0.02)
  1. Wash the strawberries well, remove the stems, then slice them. Place the sliced strawberries in a bowl, add the granulated sugar, and stir to combine. Let the strawberries sit while you prepare the rest of the dish, stirring them occasionally to help draw out the juices.

  2. In a separate bowl, begin whipping the heavy whipping cream on high speed with a hand mixer or stand mixer. When it becomes thick and fluffy, but is not yet forming peaks, add the vanilla extract and powdered sugar. Start on low speed until the powdered sugar is incorporated, then switch to high speed and continue to whip until the whipped cream forms stiff peaks.

  3. In a separate bowl, combine the cream cheese and lemon juice. Use a hand mixer or stand mixer to whip the cream cheese and lemon juice together until soft and creamy.

  4. Add the whipped cream to the bowl of whipped cream cheese, then whip the two together until evenly combined.

  5. To make the graham cracker crust, place the graham crackers in a zip top bag and use a heavy object to crush the crackers until they are in fine crumbs. Melt the butter in a small bowl, then add the graham cracker crumbs and brown sugar, and stir until combined.

  6. To assemble the no bake cheesecakes, divide the graham cracker crumbs between two jars, glasses, or other small containers. Next add the cheesecake filling, then top with the juiced strawberries (making sure to add a couple spoonfuls of the strawberry juice with the berries). Enjoy immediately or refrigerate until ready to eat!

Scroll down for the step by step photos!

Overhead view of a half-stirred jar with no bake strawberry cheesecake

 

How to Make No Bake Strawberry Cheesecake for Two – Step by Step Photos

Juiced sliced strawberries in a bowl

Wash and remove the stems from ½ lb. of fresh strawberries. Slice the strawberries then place them in a bowl with 2 Tbsp granulated sugar. Stir the strawberries until they’re coated with sugar. Let them sit while you prepare the rest of the dessert so the sugar has time to draw out the juices. Stir them occasionally as they sit. (photo is after they have been sitting and juices drawn out)

Half whipped heavy cream with vanilla and powdered sugar

Add 1 cup heavy whipping cream to a bowl. Use mixer to whip the cream about half way, or until it is thick and fluffy, but not yet forming peaks. Add ½ tsp vanilla extract and ½ cup powdered sugar. Begin whipping again, first on low speed until the powdered sugar is incorporated, then switching to high to finish whipping.

Finished whipped cream with sugar and vanilla

Continue whipping until the cream forms stiff peaks. The whipped cream will be slightly thicker and more stiff than traditional whipped cream because the higher amount of powdered sugar.

Whipped cream cheese and lemon juice.

In a separate bowl, whip together 4oz. room temperature cream cheese and 1 Tbsp lemon juice until the mixture is smooth and creamy. Once those are smooth and creamy, add the whipped cream and whip again until they’re combined. This is your “cheesecake” filling.

Crush graham crackers in a zip top bag

Now it’s time to make the crust. Place two full graham crackers in a zip top bag and use something heavy to crush them into fine crumbs.

Graham cracker crust crumbs in a small bowl with butter and brown sugar

Melt 1 Tbsp butter in a small bowl, then add the graham cracker crumbs and ½ Tbsp brown sugar. Stir to combine.

First layer of no bake strawberry cheesecakes

Now that all of the layers are prepared, it’s time to assemble. Divide the graham cracker crust crumbs between two 12oz. jars, or some other similar sized dish.

Second layer of strawberry cheesecake jars

Then divide the cheesecake filling between the two jars.

Add strawberries on top of the jars

Finally, add the juiced strawberries on top, making sure to add a spoonful or two of juice to each jar, too.

Two jars of no bake strawberry cheesecake side by side with whole strawberries on the side

Enjoy your no-bake strawberry cheesecake now or refrigerate for later!

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