Budget Bytes https://www.budgetbytes.com Delicious Recipes Designed for Small Budgets Tue, 19 Mar 2019 17:04:43 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.10 Ground Turkey Stir Fry https://www.budgetbytes.com/ground-turkey-stir-fry/ https://www.budgetbytes.com/ground-turkey-stir-fry/#respond Tue, 19 Mar 2019 17:04:43 +0000 https://www.budgetbytes.com/?p=43267 I seriously never get tired of super easy stir fry dinners! I mean, what’s not to love? Only a few ingredients, you can work in a TON of vegetables, and they’re super fast! Using ground meat makes them even easier, because there’s no cutting or slicing raw meat (not a fan of this task). This […]

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I seriously never get tired of super easy stir fry dinners! I mean, what’s not to love? Only a few ingredients, you can work in a TON of vegetables, and they’re super fast! Using ground meat makes them even easier, because there’s no cutting or slicing raw meat (not a fan of this task). This Ground Turkey Stir Fry is especially great because it’s so versatile. Use whatever vegetables you have on hand, make it spicy or mild, serve it with rice, noodles, or with shredded cabbage for a low carb option. Scroll down for more deets on those options!

Ground Turkey Stir Fry

A patterned plate full of Ground Turkey Stir Fry and brown rice.

This Ground Turkey Stir Fry is another meal inspired by those “macro-friendly” meal delivery services that deliver individual, ready-to-reheat meals to your door. While those services are super convenient, they’re also super expensive and I know I can make similar meals at home for a fraction of the price. :) You can easily adjust the macros in this meal by increasing, decreasing, or eliminating any of these elements: turkey, vegetables, rice, or nuts. Unfortunately, I don’t have the specific macro nutrient information for this meal, and you can read why in my FAQs.

Customize your Ground Turkey Stir Fry

  • Reduce the recipe cost by increasing the vegetables and decreasing the amount of ground turkey
  • Use ground beef, pork, chicken, or crumbled tofu or tempeh in place of the ground turkey
  • Other vegetable options: mushrooms, broccoli, carrots, bean sprouts, snap peas, green beans, water chestnuts
  • Top with cashews or sesame seeds in place of the peanuts
  • Make it spicy by stirring a tablespoon (or TWO 🔥) of sriracha or chili garlic sauce into the stir fry sauce
  • Add fresh some fresh grated ginger to the stir fry sauce for extra zing
  • Add cooked noodles to the stir fry at the end instead of serving over rice
  • Add a bag of coleslaw mix to the stir fry to bulk it up without adding carbs, similar to my Beef and Cabbage Stir Fry, instead of serving with rice or noodles. 

Meal Prep It!

This recipe works great for meal prep, but I suggest only storing in the refrigerator rather than the freezer. Freezing will cause the vegetables to soften further and seep more water. This dish will stay good in the refrigerator for about four days.

Three rectangular glass meal prep containers with Ground Turkey Stir Fry and Brown Rice

 

Ground Turkey Stir Fry

This super easy Ground Turkey Stir Fry is a delicious and versatile answer to busy weeknight dinners. Try the suggested variations to make it your own! 

Stir Fry Sauce

  • 1/4 cup soy sauce ($0.24)
  • 1/2 Tbsp toasted sesame oil ($0.16)
  • 1/2 Tbsp brown sugar ($0.02)
  • 1 pinch red pepper flakes (optional) ($0.02)
  • 1 Tbsp water ($0.00)

Stir Fry

  • 2 bell peppers ($2.00)
  • 4 green onions ($0.22)
  • 2 oz. spinach (two large handfuls, or 1/4 of an 8oz. bag) ($0.30)
  • 2 Tbsp cooking oil of choice ($0.08)
  • 2 cloves garlic, minced ($0.16)
  • 19 oz. ground turkey* ($3.49)

For Serving

  • 1/4 cup chopped peanuts ($0.12)
  • 2.5 cups cooked brown rice ($0.60)
  1. Make the stir fry sauce by stirring together the soy sauce, toasted sesame oil, brown sugar, red pepper, and water until the sugar is dissolved. Set the sauce aside.

  2. Dice the bell peppers and slice the green onions.

  3. Heat the cooking oil in a very large skillet over medium heat. Once hot, add the ground turkey and minced garlic. Stir and cook until the turkey is cooked through and no water is left pooling on the bottom of the skillet (8-10 minutes).

  4. Once the turkey is cooked and the moisture has evaporated, add the bell pepper and green onions to the skillet. Stir and cook for about 2 minutes more, then add the spinach and continue to cook just until it is about half wilted (1-2 minutes).

  5. Pour the stir fry sauce into the skillet. Continue to stir and cook the turkey and vegetables until everything is coated in sauce and the spinach is fully wilted (about 2 minutes more).

  6. Serve about 1 cup of the stir fry mixture with 1/2 cup rice and a sprinkle of chopped peanuts over top. 

*I’m not sure why ground turkey often comes in 19oz. packages instead of an even pound, but if you can only find a one pound package you’ll be fine. No need to adjust anything, but you’ll probably only get 4 servings instead of 5.

 

A skillet full of Ground Turkey Stir Fry with a striped napkin on the side

Who else has stir fry at least once a week, like me? 😅

Step by Step Photos

Easy Stir Fry Sauce in a small white bowl

First, make the stir fry sauce so it’s ready to go. Stir together 1/4 cup soy sauce, 1/2 Tbsp toasted sesame oil, 1/2 Tbsp brown sugar, a pinch of red pepper flakes, and 1 Tbsp water. Stir until the brown sugar is dissolved. BTW, I’ve really grown to love the Whole Food’s 365 brand Shoyu soy sauce. It’s very affordable and has great *flavor*, rather than just being salty.

Prepped Vegetables for Ground Turkey Stir Fry

Next prepare the vegetables. Dice two bell peppers (I used red and yellow for more color), and slice four green onions. I am also using about 2 oz. fresh spinach (2 large handfuls or about 1/4 of an 8oz. bag). No preparation needed for the spinach.

Cooked Ground Turkey and Garlic in the skillet

Add 2 Tbsp of your favorite cooking oil to a large skillet and heat over medium. Once hot, add 19oz. ground turkey and 2 minced cloves of garlic. Stir and cook until the turkey is cooked through and all of the moisture has evaporated out of the skillet. Soupy stir fry is not good. :)

Vegetables added to the ground turkey and garlic in the skillet.

Add the diced bell peppers and green onions to the skillet. Continue to stir and cook just until they begin to soften (about 2 minutes). Don’t let them cook too much because they will continue to cook over the next few minutes as more ingredients are added. Add the spinach to the skillet and cook for 1-2 minutes more, or until the spinach is about half wilted, like in the photo.

Add Stir Fry Sauce to Ground Turkey Stir Fry in the Skillet

Finally, pour in the stir fry sauce. If your brown sugar wasn’t completely dissolved and some remains on the bottom of the bowl, make sure to scrape that into the skillet. Stir and cook everything for 1-2 minutes more, or until everything is coated in sauce and heated though.

Finished Ground Turkey Stir Fry in the skillet

And that’s it! It’s literally that easy. 

A patterned plate with Ground Turkey Stir Fry and Brown Rice, chopsticks on the side

Serve about 1 cup of the ground turkey stir fry with 1/2 cup cooked rice and some chopped peanuts over top. Enjoy!

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“Quick Fix” Broccoli Pesto Pizza https://www.budgetbytes.com/quick-fix-broccoli-pesto-pizza/ https://www.budgetbytes.com/quick-fix-broccoli-pesto-pizza/#comments Sat, 16 Mar 2019 21:02:40 +0000 https://www.budgetbytes.com/?p=43244 Welcome to another episode of Random Things Beth Makes with Leftovers in Her Fridge! This week it’s a super Quick Fix Broccoli Pesto Pizza that totally surpassed my expectations. I’m definitely going to be making this one again, and often. As with all of my “throw together meals” this one has some universal applications, so even […]

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Welcome to another episode of Random Things Beth Makes with Leftovers in Her Fridge! This week it’s a super Quick Fix Broccoli Pesto Pizza that totally surpassed my expectations. I’m definitely going to be making this one again, and often. As with all of my “throw together meals” this one has some universal applications, so even if you don’t have the exact same leftovers as me, I hope this pizza inspires you!

“Quick Fix” Broccoli Pesto Pizza

A Quick Fix Broccoli Pesto Pizza on a plate with a striped napkin and a hand pulling one slice away.

Tortillas for the Win!

To make this Broccoli Pesto Pizza as fast and easy as possible, I used a tortillas as the pizza crust. Tortillas make the best thin and crispy pizza crusts and are pretty much effortless. If you haven’t used a tortilla as a pizza crust yet, you’re totally missing out.

I used some pesto that I had in my pantry as my pizza sauce. The oil kind of soaked into the tortilla and gave it an almost fry bread-like texture, which was unexpected but totally awesome. A little chopped frozen broccoli went on top, along with some mozzarella, a light sprinkle of feta for a salty kick, and a pinch of red pepper flakes for fire. The combo is so unexpectedly delicious and I’m IN LOVE.

Can I Use Fresh Broccoli?

Yes, but the broccoli will not cook through in the 5-6 minutes that the pizza is in the oven, so you’ll have more of a raw broccoli topping. Or you can par-cook your broccoli before beginning. Frozen broccoli is great because it’s par-boiled before freezing, so it already tender once thawed.

What Else Can I Put on My Broccoli Pesto Pizza?

If you want to add to the broccoli and pesto, here are a few ideas that I think would be amazing, if you happen to have them on hand: roasted red peppers, sun dried tomatoes, goat cheese, or bacon. Maybe not all of them because that would be a little overwhelming, but adding one or two would be good.

And if you don’t like broccoli or pesto, feel free to use whatever toppings you like on pizza! I’m known to hit up the salad bar at the grocery store for a pinch of this or that to top my pizzas, without having to buy a LOT of each item (see Quick Fix Salad Bar Pizza).

 

Quick Fix Broccoli Pesto Pizza

This “Quick Fix” Broccoli Pesto Pizza is the fastest and easiest route to getting your pizza fix, with an extra thing and crispy tortilla crust.

  • 1 8-inch flour tortilla ($0.24)
  • 2 Tbsp pesto ($0.37)
  • 1/2 cup frozen broccoli florets, thawed ($0.28)
  • 2 oz. shredded mozzarella ($0.42)
  • 1/2 oz. crumbled feta (about 1 Tbsp) ($0.27)
  • 1 pinch crushed red pepper ($0.02)
  1. Preheat the oven to 400ºF. Place the tortilla on a baking sheet and bake in the preheated oven for about 6 minutes, or just until it begins to form bubbles and turn golden on the edges.* Remove the tortilla from the oven.

  2. While the tortilla is in the oven, finely chop the broccoli florets. Use a paper towel to lightly blot the broccoli to remove any excess water.

  3. Spread the pesto over the par-baked tortilla. Next, top with the chopped broccoli, shredded mozzarella, crumbled feta, and a pinch of red pepper flakes.

  4. Bake the topped pizza for an additional 6 minutes, or until the cheese is fully melted.

*Tortillas and ovens are not all created equal, so cooking time may vary. Keep a close eye on the tortilla as it is pre-baking.

Close up of a Quick Fix Broccoli Pesto Pizza on a plate with crushed red pepper sprinkled on top.

Step by Step Photos

Par-baked flour tortilla on the baking sheet.

Preheat the oven to 350ºF. Place an 8-inch flour tortilla on a baking sheet and bake in the preheated oven for about 6 minutes, or until it begins to bubble up and the edges are just beginning to turn golden brown.

Chopped Broccoli being blotted with paper towel on a cutting board

While the tortilla is baking, chop about 1/2 cup of thawed frozen broccoli florets. Blot them dry with a paper towel.

Spread Pesto on the par-baked tortilla

Spread about 2 Tbsp pesto on the par-baked tortilla.

Add broccoli and shredded mozzarella to the pesto topped tortilla

Sprinkle the chopped broccoli on top of the pesto, followed by about 2 oz. of shredded mozzarella.

Fully topped broccoli pesto pizza ready to go back into the oven

Finally, add a light sprinkle of crumbled feta (about 1/2 oz. or 1 Tbsp) and a pinch of red pepper flakes.

Baked Broccoli Pesto Pizza on the baking sheet with browned cheese around the edges.

Return the pizza to the oven (still at 350ºF) and bake for an additional 6 minutes, or just until the cheese is melted.

Sliced Quick Fix Broccoli Pesto Pizza on a cutting board with a jar of pesto and pizza wheel on the side.

Slice the Broccoli Pesto Pizza and serve immediately! 

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Cheesy Cottage Pie https://www.budgetbytes.com/cheesy-cottage-pie/ https://www.budgetbytes.com/cheesy-cottage-pie/#comments Wed, 13 Mar 2019 19:32:10 +0000 https://www.budgetbytes.com/?p=43045 Okay, I’m going to squeeze in one more wintry comfort food dish before the weather really starts warming up! This Cheesy Cottage Pie is chock-full of vegetables in a rich beef gravy, and topped with a layer of super smooth and creamy cheddar mashed potatoes. It’s kind of a labor of love, but you won’t […]

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Okay, I’m going to squeeze in one more wintry comfort food dish before the weather really starts warming up! This Cheesy Cottage Pie is chock-full of vegetables in a rich beef gravy, and topped with a layer of super smooth and creamy cheddar mashed potatoes. It’s kind of a labor of love, but you won’t regret one minute of it—promise! This Cheesy Cottage Pie tastes even better as leftovers, and I’m not ashamed to admit that I ate it for lunch, then dinner, and then breakfast the next day. Yup, it’s that good.

Cheesy Cottage Pie

A casserole dish full of Cheesy Cottage Pie with a portion scooped out into a bowl on the side

Can I Make This Cottage Pie Vegetarian?

If you’re interested in making a vegetarian cottage/shepherd’s pie, check out my Vegetarian Shepherd’s Pie, or replace the ground beef in this recipe with about 1.5 cups cooked lentils, and replace the beef broth with vegetable broth.

Fresh or Frozen Vegetables?

I’m all about using frozen vegetables for this recipe because they’re fast, easy, and you can keep them on hand in your freezer without them going bad. My grocery store didn’t have the frozen pea and carrot mix this particular day, so I chopped up one large fresh carrot (about 1 cup chopped) to use in place of the frozen. Whether you use fresh, frozen, or a mix of both, just make sure you have about 3 cups of vegetables total.

The Mashed Potato Short Cut

If you’re in a hurry and looking to make this recipe a lot faster and easier, you can use store bought mashed potatoes, but keep in mind that it will increase the recipe cost quite a bit. You’ll need about 6 cups of prepared mashed potatoes.

Front View of Cheesy Cottage Pie being scooped out of the glass casserole dish with a large wooden spoon

 

Cheesy Cottage Pie

This Cheesy Cottage Pie is chock-full of vegetables in a rich beef gravy, and topped with a layer of super smooth and creamy cheddar mashed potatoes. 

Cheesy Mashed Potatoes

  • 2.5 lbs. russet potatoes ($0.87)
  • 1 tsp salt, divided ($0.05)
  • 2 Tbsp butter ($0.36)
  • 1/2 cup milk ($0.16)
  • 4 oz. shredded cheddar ($0.85)

Cottage Pie Filling

  • 2 Tbsp olive oil ($0.23)
  • 1 yellow onion ($0.21)
  • 2 cloves garlic ($0.16)
  • 1/2 lb. ground beef ($2.65)
  • 2 Tbsp all-purpose flour ($0.01)
  • 1 cup beef broth ($0.13)
  • 1/2 Tbsp Worcestershire sauce ($0.03)
  • 1 tsp dried rosemary ($0.10)
  • 1/2 tsp dried thyme ($0.05)
  • 2 cups frozen peas and carrots ($0.26)
  • 1 cup frozen corn ($0.30)
  • 1/2 tsp salt ($0.02)
  1. Peel and chop the potatoes into 1-inch cubes. Rinse them in a colander with cool water, then place them in a pot and add enough fresh water to cover them completely. Add 1/2 tsp salt, place a lid on the pot, and bring it up to a boil over high heat. Boil the potatoes until very tender, about 7-10 minutes.

  2. Drain the potatoes in a colander and rinse them again briefly with hot water. This removes excess starch and helps give the mashed potatoes a light and fluffy texture.

  3. While the potatoes are draining, add the butter and milk to the pot used to boil the potatoes. Heat the butter and milk over low until the butter is melted and the milk is hot. Add the drained potatoes back to the pot, then mash until smooth. Taste and add salt to taste (about 1/2 tsp). Stir in the shredded cheddar. Set the potatoes aside until you’re ready to assemble the casserole.

  4. While the potatoes are cooking, begin to preheat the oven to 350ºF and begin the filling for the cottage pie. Dice the onion and mince the garlic. Add the onion and garlic to a large skillet along with the olive oil and sauté over medium until the onions are soft and translucent, about 5 minutes.

  5. Add the beef to the skillet and continue to sauté until the beef is fully cooked. Add the all-purpose flour and continue to stir and cook for about 2 minutes more, or until the flour coats the bottom of the skillet. 

  6. Add the beef broth and stir to dissolve the flour from the bottom of the skillet. The broth will come up to a simmer fairly quickly, at which point it will thicken into a gravy.

  7. Add the Worcestershire sauce, rosemary, thyme, frozen peas and carrots, and frozen corn to the skillet. Heat through, then taste and add salt if needed (I added 1/2 tsp).

  8. Finally, assemble the cottage pie by transferring the beef and vegetable mixture to the bottom of a 2 quart casserole dish (mine was 9″x11″). Top with dollops of the warm cheesy mashed potatoes, spreading it out smooth to cover the surface.

  9. Bake the Cheesy Cottage Pie for 30 minutes in the preheated 350ºF oven. If you want extra browning on top, switch the oven to broil after baking and allow it to broil for a few minutes or until the desired browning has been achieved. Let the casserole rest for 5-10 minutes before serving.

PURE COMFORT.

Overhead view of a wooden spoon scooping out a portion of Cheesy Cottage Pie from the casserole dish

Step by Step Photos

Cubed Potatoes in a stock pot

Peel and cube about 2.5 lbs. russet potatoes into 1-inch pieces. Rinse them briefly with cool water in a colander, then add them to a large pot and add enough water to cover the potatoes. Add 1/2 tsp salt, place a lid on the pot, and bring it up to a boil over high heat. Boil the potatoes until they are very tender, about 7-10 minutes.

Finished Fluffy Mashed Potatoes in the pot

Once the potatoes are tender, drain them in a colander and rinse them briefly a second time with hot water. Let them drain in the colander. While the potatoes are draining, add 2 Tbsp butter and 1/2 cup milk to the pot you just used. Heat them over low until the butter is melted and the milk is hot. Add the drained potatoes back to the pot and mash until smooth (I also whipped mine with a hand mixer). Taste and add more salt if needed. I added 1/2 tsp salt.

Cheddar Mashed Potatoes finished and in the pot

Finally, stir in 4 oz. shredded cheddar. It’s okay if the cheddar doesn’t fully melt. Set the mashed potatoes aside until you’re ready to assemble the cottage pie. Placing the lid back on top will help them keep warm.

Browned Beef with Onions and Garlic in the Skillet

While the potatoes are cooking you can begin the filling. Also begin to preheat the oven to 350ºF. Dice a yellow onion and mince two cloves of garlic. Add both to a large skillet along with 2 Tbsp olive oil. Sauté over medium until the onions are soft and translucent. Add the ground beef and continue to sauté until the beef is cooked through.

Browned Beef with Flour in the skillet, pouring beef broth into skillet

Add 2 Tbsp all-purpose flour to the skillet with the beef and continue to sauté for about 2 minutes more, or until the flour coats the bottom of the skillet. Add 1 cup beef broth (I use Better Than Bouillon) and stir to dissolve the flour from the skillet. The broth will quickly come up to a simmer, at which point it will thicken into a gravy.

Add Vegetables Herbs and Spices to Beef and Gravy in the skillet

Once the gravy has thickened, add 2 cups frozen peas and carrots (or in my case, 1 cup frozen peas plus 1 cup fresh chopped carrot), 1 cup frozen corn, 1/2 Tbsp Worcestershire sauce, 1 tsp dried rosemary, and 1/2 tsp dried thyme. 

Finished Cottage Pie Filling in the Skillet

Stir everything to combine and heat through. Give the beef and vegetable mixture a taste and add salt if needed (I added 1/2 tsp salt).

Assemble Cheesy Cottage Pie in a 2 quart casserole dish

Finally, assemble the Cheesy Cottage Pie. Pour the beef and vegetable mixture into the bottom of a 2 quart casserole dish (mine was 9″x11″). Add the cheesy mashed potatoes on top in dollops and spread it smooth to cover.

Baked Cheesy Cottage Pie in the casserole dish

Bake the Cheesy Cottage Pie in the preheated 350ºF oven for 30 minutes. It should be bubbling up all around the edges. If you want extra browning on top, like I have in my photos, switch your oven to broil and broil for a few minutes more, or until you get the desired amount of browning.

Cheesy Cottage Pie being scooped out of a glass casserole dish with a big wooden spoon.

Let the casserole rest for 5-10 minutes before serving. This will allow the gravy time to cool just enough to thicken up a bit and make serving a little easier.

Close up overhead view of Cheesy Cottage Pie being scooped out of the glass casserole dish with a large wooden spoon.

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Scallion Herb Chickpea Salad https://www.budgetbytes.com/scallion-herb-chickpea-salad/ https://www.budgetbytes.com/scallion-herb-chickpea-salad/#comments Sun, 10 Mar 2019 20:39:12 +0000 https://www.budgetbytes.com/?p=42984 This Scallion Herb Chickpea Salad, is light, bright, filling, and just perfect for spring (please spring, come quickly). The dressing is creamy but still light, and is bursting with fresh vibrant flavors. This salad is quick to throw together and can be stored in a fridge for a few days, making it great for a […]

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This Scallion Herb Chickpea Salad, is light, bright, filling, and just perfect for spring (please spring, come quickly). The dressing is creamy but still light, and is bursting with fresh vibrant flavors. This salad is quick to throw together and can be stored in a fridge for a few days, making it great for a meal prep lunch. If you loved my Sriracha Chickpea Salad Wraps or Scallion Herb Cream Cheese Spread, you’ll love this Scallion Herb Chickpea Salad, which a hybrid of both. :)

Scallion Herb Chickpea Salad

Two stacked halves of a Scallion Herb Chickpea Salad sandwich on wheat bread.

I’m loving how creamy and light this mayo-free dressing is. The avocado gives the dressing plenty of creaminess, while the tangy Greek yogurt keeps everything a lot lighter than a traditional mayonnaise based dressing. A splash of lemon juice plus plenty of fresh herbs round out the flavor and make this salad so good that I stood over the counter and ate the entire (half) test batch! But hey, with its list of gold-star healthy ingredients, I’m going to consider that a win. ;)

How to Serve Scallion Herb Chickpea Salad

The recipe below is just for the chickpea salad, not the sandwich, because there are several ways you can serve this salad. Serve it over a bed of greens, like an actual salad, stuff it into a pita, wrap it up in a tortilla, or pile it between a couple slices of hearty bread, like in the photos. Your choice.

A bowl of Scallion Herb Chickpea Salad with toast and an avocado on the side

 

Scallion Herb Chickpea Salad

Light, bright, and full of spring flavors, this Scallion Herb Chickpea Salad will keep you full all afternoon. Serve as a sandwich, wrap, or salad! 

  • 1 avocado ($0.79)
  • 1/2 cup Greek yogurt ($0.44)
  • 1 tsp lemon juice ($0.04)
  • 1/4 tsp salt ($0.02)
  • 1/4 cup chopped fresh parsley ($0.25)
  • 1/4 cup chopped fresh cilantro ($0.20)
  • 1/4 cup sliced scallions (about two) ($0.23)
  • 1 15oz. can chickpeas ($0.49)
  1. Place the avocado, yogurt, lemon juice, salt, parsley, cilantro, and scallions in a bowl. Mash the ingredients together until combined. It’s okay if the avocado is a bit chunky still.

  2. Drain the can of chickpeas, then add them to the bowl with the avocado dressing. Stir and mash the chickpeas into the dressing. Taste the salad and add salt if needed.

  3. Serve the salad over a bed of greens, between two slices of bread, in a pita, or wrapped in a tortilla.

A hand grabbing a stack of two halves of a Scallion Herb Chickpea Salad sandwich on wheat bread.

Now that’s what I call a sandwich!

Step by Step Photos

Ingredients for scallion herb avocado dressing in the bowl unmixed

Add one avocado, 1/2 cup Greek yogurt, 1 tsp lemon juice, 1/4 tsp salt, 1/4 cup chopped parsley, 1/4 cup chopped cilantro, and 1/4 cup sliced scallions (about two) to a bowl.

Mashed Scallion Herb Avocado Dressing in the bowl

Mash those ingredient together until they’re well combined. It’s okay if the avocado is still a bit chunky.

Add Drained Chickpeas to Scallion Herb Avocado Dressing

Add a drained 15oz. can of chickpeas to the dressing.

Mashed Scallion Herb Chickpea Salad finished in the bowl

Stir and mash the chickpeas into the scallion herb avocado dressing. Give it a taste and add more salt, if needed (I did not add any, but it’s important to always salt to your own tastes).

Two halves of a Scallion Herb Chickpea Salad sandwich on wheat bread, stacked. An avocado in the background.

Eat the Scallion Herb Chickpea Salad as-is (like I did with the test batch, lol), make it into a sandwich, wrap, or serve it over a bed of greens. Enjoy!

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Easy Oven Baked Fish with Tomatoes https://www.budgetbytes.com/easy-oven-baked-fish-with-tomatoes/ https://www.budgetbytes.com/easy-oven-baked-fish-with-tomatoes/#comments Wed, 06 Mar 2019 19:10:38 +0000 https://www.budgetbytes.com/?p=42948 If you’re intimidated by fish, this Easy Oven Baked Fish with Tomatoes is a great place to start. Baking the fish in a mixture of tomatoes, garlic, and herbs infuses flavor, helps keep it moist as it bakes, and reduces the chances of over cooking the fish. It’s simple and totally yum! I love serving […]

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If you’re intimidated by fish, this Easy Oven Baked Fish with Tomatoes is a great place to start. Baking the fish in a mixture of tomatoes, garlic, and herbs infuses flavor, helps keep it moist as it bakes, and reduces the chances of over cooking the fish. It’s simple and totally yum! I love serving this fish with some crusty bread for dipping in the tomato sauce, and a nice simple green salad on the side.

Easy Oven Baked Fish with Tomatoes

A piece of Easy Oven Baked Fish with Tomatoes on a plate with baguette slices, a green salad, and black fork

This is actually a remake of one of my old recipes from back in 2014, Baked Tilapia with Tomatoes, that I had been wanting to revisit for quite some time. It was one of my favorite recipes because it’s so crazy easy, yet totally flavorful. But it desperately needed some new photos and I wanted to highlight the fact that it can be made with more than just tilapia.

What Type of Fish Should I Use?

This recipe is great with any type of mild white fish. Think cod, halibut, tilapia, pollock, or grouper (there are more, those are just a few common varieties). I feel like fish with stronger flavors, like salmon, would probably compete too much with the flavors in the dish.

I used Cod fillets for my Baked Fish with Tomatoes. The cod fillets were twice as expensive as the tilapia, but I’ve heard some horror stories about tilapia farming, so I opted for the line-caught MSC certified cod fillets instead. Sustainability labeling on seafood can be confusing, IMHO, but I feel better know that I’m at least trying!

Baking Time will Vary

Fish fillets come in all shapes and sizes, which will affect the baking time. If your fish came packaged, check the directions on the package for guidance, but it’s best to use an instant read thermometer (affiliate link) to make sure the internal temperature of the fish reaches 145ºF. I am baking cod fillets with a medium thickness, so if you’re baking thin, flat fillets, you’ll likely need to reduce the baking time slightly.

 

Easy Oven Baked Fish with Tomatoes

This Easy Oven Baked Fish with Tomatoes is baked in a garlic and herb infused tomato sauce that helps keep it tender and moist as it bakes. 

  • 1 15 oz. can fire roasted diced tomatoes ($1.00)
  • 2 cloves garlic, minced ($0.16)
  • 2 Tbsp olive oil ($0.23)
  • 1/2 tsp dried oregano ($0.05)
  • 1/4 tsp salt ($0.02)
  • freshly cracked pepper ($0.03)
  • 1/2 Tbsp lemon juice ($0.06)
  • 1 lb. white fish (four 4oz. fillets) ($4.95)
  • chopped fresh parsley for garnish (optional) ($0.11)
  1. Preheat the oven to 400ºF. Drain the excess liquid from the can of diced tomatoes. Combine the diced tomatoes in a bowl with the garlic, olive oil, oregano, salt, some freshly cracked pepper (about 10 cranks of a pepper mill), and lemon juice. 

  2. Spread about 1/3 of the tomato mixture in the bottom of a casserole dish big enough to fit all of your fillets without overlapping. Lay the fish fillets over the tomato mixture, then spoon the rest of the tomatoes over top, completely covering the fish.

  3. Bake the fish for about 15 minutes, or until the internal temperature reaches 145º and the fish easily flakes. Serve hot, with a sprinkle of chopped fresh parsley on top.

If you need some garlic bread to go along with your fish, check out my Homemade Garlic Bread

A fillet of baked fish with tomatoes being lifted out of the baking dish with a spatula

Step by Step Photos

Fire roasted diced tomatoes, garlic, olive oil, oregano, salt, pepper, and lemon juice in a bowl

Preheat the oven to 400ºF. Drain most of the liquid from a 15oz. can of fire roasted diced tomatoes. Combine the tomatoes in a bowl with 2 minced cloves of garlic, 2 Tbsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, some freshly cracked pepper (about 10 cranks of a pepper mill), and 1/2 Tbsp lemon juice. Stir until well combined. 

Spread Tomato mixture in baking dish

Spread about 1/3 of the tomato mixture in the bottom of a baking dish that is big enough to fit your fish fillets in a single layer without overlapping.

Frozen Cod Package

These are the cod fillets I used, which are about 4oz. each. If you’re using frozen fillets, make sure to thaw them completely first. 

Add Thawed Fish to Baking Dish on top of tomatoes

Place the fish fillets on top of the tomato mixture…

Cover fish with the remaining tomato mixture.

Spoon the rest of the tomato mixture over the fish. It should cover the fish completely.

Baked fish with tomatoes in the baking dish

Bake the fish in the preheated oven for about 15 minutes, or until the internal temperature reaches 145ºF. The total baking time will vary depending on the size and thickness of your fish fillets. Garnish the fish with some chopped fresh parsley, if desired.

One baked fish fillet being lifted out of the baking dish with a spatula

Serve the Easy Oven Baked Fish with Tomatoes while it’s hot, and don’t forget those yummy juices from the baking dish! 

A piece of Easy Oven Baked Fish with Tomatoes on a plate with baguette slices, a green salad, and black fork

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Hummus Breakfast Tacos https://www.budgetbytes.com/hummus-breakfast-tacos/ https://www.budgetbytes.com/hummus-breakfast-tacos/#comments Mon, 04 Mar 2019 22:32:37 +0000 https://www.budgetbytes.com/?p=42910 If you’ve been hanging around Budget Bytes for a while, you might already know how awesome eggs and hummus are together. If not, let these Hummus Breakfast Tacos be your introduction. The egg-hummus base to these tacos offers plenty of flavor, fiber, and protein to start off your day, and you can customize the toppings […]

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If you’ve been hanging around Budget Bytes for a while, you might already know how awesome eggs and hummus are together. If not, let these Hummus Breakfast Tacos be your introduction. The egg-hummus base to these tacos offers plenty of flavor, fiber, and protein to start off your day, and you can customize the toppings to your liking, or to use up items you might already have on hand. I’ll give you a long list of topping ideas below! 👇

Hummus Breakfast Tacos

Two Hummus Breakfast Tacos with toasted tortillas, cilantro, and feta near by.

What I Used for my Hummus Breakfast Tacos

I used plain hummus today, but I definitely want to try making these tacos again with my other favorite four flavors of hummus. I think cilantro jalapeño would be especially nice! 

I made a simple batch of scrambled eggs, but you could always do whole fried instead, or even stir other add-ins into your scrambled eggs, like diced green chiles.

Pickled Red Onions made my Hummus Breakfast Tacos pop, but if you don’t have any of those, sliced green onions would make a nice substitute.

Cotija cheese is the usual crumbly white cheese for topping tacos, but I didn’t have any, so I used the feta I had on hand instead. Feta has a similar texture and salty punch as Cotija, so it was an easy swap.

Corn or Flour Tortillas?

I’m usually a corn-tortilla-only person when it comes to tacos, but there’s something about the hummus that made me want the softer flour tortillas this time. That’s why I don’t think there should be rules about food. Eat what you want how you want it and don’t let anyone tell you otherwise. ;)

Other Great Breakfast Taco Topping Ideas

Here are some other awesome taco toppers:

  • Protein: instead of hummus try black beans, refried beans, sautéed ham, bacon, or chorizo.
  • Cheese: cheddar and eggs go together like 🤞 so that would be my next option!
  • Vegetables: jalapeños, green onion, diced tomatoes, sautéed bell pepper, avocado, thinly sliced radish, pico de gallo.
  • Sauces: Lime crema, hot sauce (Cholula would be awesome), salsa, guacamole, enchilada sauce

Three Hummus Breakfast Tacos on a wooden cutting board with cilantro, cheese, and jalapeños on the sides

 

Hummus Breakfast Tacos

Hummus Breakfast Tacos are a quick and easy, protein and fiber packed breakfast that will keep you fueled all morning. Customize the toppings as desired! 

  • 8 small tortillas ($0.80)
  • 2 Tbsp butter ($0.12)
  • 8 large eggs ($2.00)
  • 1 pinch salt and pepper ($0.05)
  • 1 cup hummus ($1.50)

Optional Toppings

  • 1/4 bunch cilantro (0.20)
  • 1/4 cup pickled red onions ($0.07)
  • 1 oz. cojita or feta cheese ($0.55)
  1. Toast the tortillas either in a dry skillet over medium heat or over an open gas flame until browned on the edges.

  2. Crack the eggs into a bowl and whisk until mostly combined. Add the butter to a large skillet and melt over medium-low heat. 

  3. Once the butter is melted and beginning to foam, pour in the whisked eggs. Gently scramble the eggs, taking care not to over stir, until they are mostly set and still moist. Season with a pinch of salt and pepper.

  4. Remove the skillet from the heat and build the tacos. Spread about 2 Tbsp hummus in the center of each tortilla, then add about one egg-worth of scrambled eggs, followed by your desired toppings (cilantro, pickled red onion, and a small pinch of crumbled cheese). Serve immediately!

Can I just eat tacos every day? Breakfast, lunch and dinner? 😅

One Hummus Breakfast Taco being held close up to the camera with the other two in the background

Step by Step Photos

A flour tortilla being toasted over an open gas flame

First things first, toast your tortillas. Toasting the tortillas gives them more flavor and a better, stronger texture. This is especially important if you are using corn tortillas as it SIGNIFICANTLY increases the toasty corn flavor. I did mine over an open gas flame (low setting, using tongs to turn and flip it every 1-2 seconds). It can also be done in a dry skillet over medium, although this takes a bit more time.

Eight Eggs in a Bowl with a Whisk

Next move on to the scrambled eggs. You can do individual fried eggs if you prefer, but I thought scrambled would be easier to eat in a taco (no yolk running down your hand!). Crack eight eggs into a large bowl and give them a whisk.

Scrambled Eggs Seasoned with Salt and Pepper

Melt 2 Tbsp butter in a large skillet over medium-low heat. Once the butter is melted and beginning to foam, add the whisked eggs. Gently scramble the eggs, taking care not to over stir, until they are mostly set, but still moist. Season with a pinch of salt and pepper.

Add Hummus and Scrambled Eggs to Toasted Tortillas

And then all you have to do is build your tacos! Spread about 2 Tbsp hummus into each tortilla, then top with about one egg-worth of scrambled eggs.

Add Cilantro, Pickled Red Onion, and a pinch of Crumbled Cheese

Then add whatever toppings you like. For me it was pickled red onion, cilantro, and just a small pinch of feta.

Three Hummus Breakfast Tacos on a wooden cutting board, a hand picking one up

And that’s that! Hummus Breakfast Tacos in 1-2-3! 

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Salsa Chicken Meal Prep Bowls https://www.budgetbytes.com/salsa-chicken-meal-prep-bowls/ https://www.budgetbytes.com/salsa-chicken-meal-prep-bowls/#comments Sat, 02 Mar 2019 22:40:16 +0000 https://www.budgetbytes.com/?p=42257 I went down the rabbit hole of looking at diet or macro-friendly meal delivery services online the other day. It’s a booming business these days and I was really curious about what kind of food these services offered. What I found were incredibly simple meals offered at a super high price (IMHO) for the convenience […]

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I went down the rabbit hole of looking at diet or macro-friendly meal delivery services online the other day. It’s a booming business these days and I was really curious about what kind of food these services offered. What I found were incredibly simple meals offered at a super high price (IMHO) for the convenience of not having to prepare them yourself. So, I wanted to offer a DIY option for those that can’t afford $9-$12 per meal to have them delivered. These Salsa Chicken Meal Prep Bowls area really easy to make, super satisfying, and customizable to fit your tastes (or macros). ;)

And hopefully I’ll have a few more options like this in the coming weeks!

Salsa Chicken Meal Prep Bowls

Salsa Chicken Meal Prep Containers from above

The Simple Meal Prep Formula

Meal prep is super easy. Just pick a protein, pick a vegetable, pick a carb (or a second vegetable), and add a fat or sauce if desired. For this southwest inspired meal prep I combined shredded chicken cooked in salsa, roasted bell peppers, brown rice, and a dollop of sour cream. You can adjust the quantities of any of these four components to make the meal fit your preferred macro ratio. 

Make Your Salsa Chicken Meal Prep Fancy

I kept this meal simple to mimic the type of meals that you’d get with the meal delivery services, but you could always make this more fancy, if you prefer. Try adding more toppings like fresh jalapeño, pickled red onions, or even some tortilla crisps. I added a dollop of sour cream to the top of mine, but you could also do a little cheese.

 

Salsa Chicken Meal Prep Bowls

These easy Salsa Chicken Meal Prep Bowls are easy to customize to fit your diet or macros, and are 1/3 the cost of a meal delivery service. 

Brown Rice

  • 1 cup brown rice ($0.60*)
  • 1/2 tsp salt ($0.02)
  • 1.75 cup water ($0.00)

Salsa Chicken

  • 2 boneless, skinless chicken breasts (about 1.3 lbs. total) ($5.62)
  • 16 oz. salsa ($1.99)
  • 1/2 cup chicken broth ($0.07)
  • 1 tsp chili powder** ($0.10)

Roasted Bell Peppers

  • 3 bell peppers ($2.99)
  • 1 Tbsp oil ($0.04)
  • pinch salt ($0.02)

Toppings

  • 2 green onions, sliced ($0.22)
  • 4 Tbsp sour cream ($0.11)
  1. Preheat the oven to 425ºF. Cook the brown rice according to the package directions. (Add rice, salt, and water to a pot, cover, bring to a boil over high heat, then turn the heat down to low and simmer for 35 minutes.)

  2. While the rice is cooking, begin the chicken. Add the chicken breasts to a medium sauce pot along with the salsa, chicken broth, and chili powder. Give everything a brief stir.

  3. Place a lid on the pot and bring it to a boil over high heat. Once the liquid starts boiling, turn the heat down to low and let the chicken simmer over low for 30 minutes. Make sure it’s simmering the whole time, adjusting the heat slightly if needed.

  4. While the rice and chicken are cooking, prepare the bell peppers. Slice the bell peppers into 1/2-wide strips. Place them on a baking sheet and drizzle with cooking oil. Toss the peppers to coat them in oil, then sprinkle with a pinch of salt. 

  5. Roast the peppers in the preheated oven for 20-25 minutes, or until they are browned on the edges, stirring once half way through.

  6. After the chicken has simmered for 30 minutes, remove it from the salsa mixture and use two forks to shred the meat. Return the shredded chicken to the pot of salsa and stir to combine.

  7. Once the rice has rested, the chicken has been shredded, and the peppers have finished roasting, it’s time to build the bowls.

  8. Add about 3/4 cup rice to each container, followed by 1/4 of the roasted peppers, and 1/4 of the shredded chicken. Spoon the salsa mixture from the pot over the shredded chicken in the containers. This will act as a sauce to help moisten the entire dish. Top with sliced green onions and a dollop of sour cream and serve immediately or refrigerate for up to 4 days.

*I only had brown basmati rice on hand today, which is significantly more expensive than regular brown rice.

**The chili powder I use is not spicy.

This is one of those dishes that I look forward to eating every day! 👏

Three Salsa Chicken Meal Prep Containers in a row

These are the Pyrex 3-cup glass rectangle food storage containers. (affiliate link)

Step by Step Photos

Uncooked Brown rice and water in sauce pot

Preheat the oven to 425ºF. Begin cooking 1 cup brown rice according to the package directions (the rice I am using specified 1 cup rice, 1.75 cups water, 1/2 tsp salt, simmer for 35 minutes). 

Cooked and fluffed Rice

Once the rice has cooked, turn the heat off and leave it on the stove with the lid in place until the chicken and peppers are finished cooking (they should finish soon after the rice finishes).

Combine Salsa and Chicken in sauce pot

While the rice is cooking, begin the chicken. Place two boneless skinless chicken breasts (about 1.3 lbs. total) to a medium sauce pot and add a 16 oz. jar of salsa (I’m using cilantro lime salsa from Aldi).

Add Chili Powder and Chicken Broth to Sauce Pot

Also add 1/2 cup chicken broth and 1 tsp chili powder to the pot with the chicken and salsa. Give everything a brief stir, place a lid on the pot, and bring it up to a boil over high heat. As soon as it reaches a boil, turn the heat down to low and let it simmer over low for 30 minutes. Make sure it’s simmering the entire time, adjusting the heat slightly if needed.

Slice Three Bell Peppers

While the rice and chicken are cooking, begin working on the bell peppers. Slice three bell peppers into 1/2-inch wide strips.

Sliced Bell Peppers on baking sheet, coated in oil

Place the sliced bell peppers on a baking sheet, drizzle with 1 Tbsp oil, and toss until the peppers are well coated in oil. Add a pinch of salt, then transfer the peppers to the oven. 

Roasted Bell Peppers on the baking sheet

Roast the bell peppers for 20-25 minutes, or until they’re browned on the edges, stirring once half way through.

Shred Chicken

After the chicken has simmered for 30 minutes, remove the chicken to a cutting board and use two forks to shred the meat.

Return Chicken to Salsa in Sauce Pot

Return the shredded chicken to the salsa in the pot and stir to combine.

Spoon Salsa over Salsa Chicken Meal Prep Bowls

To build the Salsa Chicken Meal Prep Bowls, place about 3/4 cup cooked rice in each container, followed by 1/4 of the roasted bell peppers, and 1/4 of the shredded chicken. Spoon the salsa liquid from the sauce pot over the chicken in each container. 

Salsa chicken meal prep container close up, topped with green onion and sour cream

Finish the Salsa Chicken Meal Prep Bowls by topping with sliced green onion and a dollop of sour cream (or the toppings of your choice). 

 

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Roasted Brussels Sprout Bowls https://www.budgetbytes.com/roasted-brussels-sprout-bowls/ https://www.budgetbytes.com/roasted-brussels-sprout-bowls/#comments Tue, 26 Feb 2019 22:10:20 +0000 https://www.budgetbytes.com/?p=42119 One of the best parts about recipe testing is that when you stumble onto something good you have a great excuse to make it over and over again while you tweak the details. I’ve been enjoying variations of these Roasted Brussels Sprout Bowls for a couple of weeks now, and I think they’re finally ready […]

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One of the best parts about recipe testing is that when you stumble onto something good you have a great excuse to make it over and over again while you tweak the details. I’ve been enjoying variations of these Roasted Brussels Sprout Bowls for a couple of weeks now, and I think they’re finally ready to share with you!

These Roasted Brussels Sprout Bowls are simple, satisfying food that holds up well to refrigeration, making them perfect for meal prep. You can make them meat-free with vegetarian sausage, like I did, or use your favorite chicken sausage.

Love Bowl Meals? So do we! Check out our Bowl Meal Archives!

Roasted Brussels Sprout Bowls

One prepared Roasted Brussels Sprout Bowl next to the sheet pan of roasted Brussels Sprouts and Sausage

Use Your Favorite Sausage

As I mentioned above, I used a vegetarian Italian sausage that I got at Aldi, but just about any flavor of chicken sausage would also work here (apple flavored would be particularly nice with the Dijon and Brussels sprouts). 

Can I Use Frozen Brussels Sprouts?

Many readers have told me in the past that they love roasting frozen Brussels Sprouts in the same manner that I do Roasted Frozen Broccoli. So, I tried this with frozen Brussels, but found the fresh to be a lot better in this application. You can slice the fresh in half and they get a nice crispiness on the edges that I did not get with the frozen.

Substitutions for Creamy Dijon Dressing

If you just aren’t into Dijon, don’t worry, there are still options. A creamy Caesar or ranch would also be a nice topper for this bowl. Unfortunately I don’t have recipes for those dressings, but store bought will work just fine.

 

Roasted Brussels Sprout Bowls

These hearty and satisfying Roasted Brussels Sprout Bowls hold up well to refrigeration, making them perfect for meal prep or taking leftovers for lunch. 

Mashed Potatoes

  • 2.5 lbs. russet potatoes ($0.87)
  • 1/2 tsp salt ($0.02)
  • 2 Tbsp butter ($0.36)
  • 1/2 cup milk ($0.16)

Creamy Dijon Dressing

  • 3 Tbsp olive oil ($0.48)
  • 1 Tbsp Dijon mustard ($0.09)
  • 1 Tbsp mayonnaise ($0.10)
  • 1 Tbsp red wine vinegar ($0.10)
  • 1/8 tsp salt ($0.02)
  • 1/4 tsp sugar ($0.02)
  • 1/16 tsp garlic powder ($0.01)
  • Freshly cracked pepper ($0.03)

Roasted Brussels Sprouts and Sausage

  • 1 lb. fresh Brussels sprouts ($1.99)
  • 12 oz. vegetarian Italian sausage* ($2.89)
  • 2 Tbsp olive oil ($0.32)
  1. Peel and cube the potatoes into 1-inch pieces. Rinse them well in a colander, then transfer to a pot and add 1/2 tsp salt and enough water to cover. Place a lid on the pot and heat over high until the water begins to boil. Boil the potatoes until very tender (about 7-10 minutes). Drain the potatoes in the colander and rinse briefly with hot water again to remove excess starch.

  2. While the potatoes are draining, return the pot to the stove and add the butter and milk. Heat over low until the butter has melted and the milk is hot. Return the cooked potatoes to the pot, turn the heat off, and mash until smooth. Season with salt and pepper to taste.

  3. Meanwhile, make the Creamy Dijon Dressing. Combine all the ingredients (olive oil, Dijon, mayonnaise, red wine vinegar, salt, pepper, sugar, garlic powder) in a small bowl or jar and whisk until combined. Set the dressing aside.

  4. Preheat the oven to 425ºF. Remove any wilted or damaged leaves from the Brussels sprouts and slice them in half. Slice the sausage into 1/2-inch wide medallions. 

  5. Add both the Brussels sprouts and sausage to a large baking dish and drizzle 2 Tbsp olive oil over top. Toss the Brussels sprouts and sausage in the oil until everything is well coated and the baking sheet has a good layer of oil on its surface as well. Roast the Brussels sprouts and sausage in the hot oven for 20-25 minutes, or until they are well browned, stirring once half way through. Season with a pinch of salt after cooking.

  6. To build the bowls, add about 1 cup of mashed potatoes to each bowl, then add 1/4 of the roasted Brussels sprouts and sausage to each bowl. Drizzle a couple spoonfuls of the creamy Dijon dressing over top just before serving. 

*Use your favorite sausage, does not need to be vegetarian.

Three glass meal prep containers full of Roasted Brussels Sprout Bowls lined up.

These are the Pyrex 3-cup Glass Food Storage Containers. (affiliate link)

Creamy Dijon Dressing being Drizzled onto a Roasted Brussels Sprout Bowl

Step by Step Photos

Cubed Potatoes in a Pot of Water

Peel and cube about 2.5 lbs. russet potatoes. Rinse them well in a colander to remove the excess starch, then add them to a pot and fill with water just until they are covered. Add 1/2 tsp salt, cover the pot, and bring it up to a boil. Boil the potatoes until they are very soft (7-10 minutes).

Finished Mashed Potatoes

Once the potatoes have boiled until they are super soft, drain them in a colander and rinse briefly with hot water to remove even more starch. Add 2 Tbsp butter and 1/2 cup milk to the pot and heat over low until the butter is melted and the milk is hot. Once hot, add the drained potatoes back to the pot and mash them until smooth. Season with salt and pepper to taste.

Creamy Dijon Dressing Ingredients in a Jar

While the mashed potatoes are cooking, get started on the dressing and Brussels sprouts. To make the dressing, combine 3 Tbsp olive oil, 1 Tbsp Dijon mustard, 1 Tbsp mayonnaise, 1 Tbsp red wine vinegar, 1/8 tsp salt, 1/4 tsp sugar, 1/16 tsp garlic powder, and some freshly cracked pepper in a small bowl or jar. 

Finished Creamy Dijon Dressing in a jar

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

Brussels Sprouts and Sausage on a baking sheet ready to roast

Preheat the oven to 425ºF. Remove any wilted leaves from 1 lb. Brussels sprouts, then slice them in half. Slice 12 oz. vegetarian or chicken sausage into 1/2-inch thick medallions. Add both to a large baking sheet, drizzle 2 Tbsp oil over top, and then toss until everything is well coated in oil and the baking sheet has a good layer of oil on it as well.

Vegetarian Italian Sausage Package

This is the vegetarian sausage I used, BTW. I tried this recipe with both chicken sausage and this vegetarian sausage, and I actually preferred the flavor and texture of this the most.

Roasted Brussels Sprouts and Sausage on the baking sheet with a spatula

Roast the Brussels sprouts and sausage for 20-25 minutes, or until they are well browned, stirring once half way through.

A Roasted Brussels Sprout Bowl being eaten with a black fork

To build your Roasted Brussels Sprout Bowls just scoop about a cup of mashed potatoes into each bowl, top with 1/4 of the Brussels sprouts and sausage, then drizzle some of the creamy Dijon dressing over top. If you’re going to meal prep this one, I would save the dressing separately and add it after reheating.

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Creamy White Bean and Spinach Quesadillas https://www.budgetbytes.com/creamy-white-bean-and-spinach-quesadillas/ https://www.budgetbytes.com/creamy-white-bean-and-spinach-quesadillas/#comments Tue, 19 Feb 2019 19:44:50 +0000 https://www.budgetbytes.com/?p=41785 This is like, “the week of quesadillas” at my house. LOL. When the concept for these super easy creamy quesadillas first came into my head I couldn’t decide whether to make them with chicken or do a vegetarian version, so I just made both! While I love both versions of this quesadilla, the incredible ease […]

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This is like, “the week of quesadillas” at my house. LOL. When the concept for these super easy creamy quesadillas first came into my head I couldn’t decide whether to make them with chicken or do a vegetarian version, so I just made both! While I love both versions of this quesadilla, the incredible ease and low cost of these Creamy White Bean and Spinach Quesadillas might make them the winner. They literally only take about 20 minutes and are so freaking good. 

If you want the chicken version, head over to the post for Creamy Chicken and Spinach Quesadillas.

Creamy White Bean and Spinach Quesadillas

A plate full of Creamy White Bean and Spinach Quesadillas with a dish of red salsa

How to serve Creamy White Bean and Spinach Quesadillas

Because the filling for these quesadillas is so rich and creamy, they really benefit from being served with a nice tangy salsa. The salsa I used is a smoky chipotle red salsa, which paired so well with the flavors of the quesadillas. Normally quesadillas would be served with some sour cream or guacamole dolloped on top, but there is so much creaminess already that I think that would be overkill.

What type of white beans should I use?

I definitely suggest using cannellini beans for this recipe because of their large size, firm texture, and ability to hold their shape. Other white beans, like navy beans, tend to break down and are better suited for use in soups, stews, or recipes where they’ll be mashed. If you want to read more about the common types of white beans and how they’re best used, check out this helpful guide from Camellia Beans.

See This Recipe in Action:

 

Creamy White Bean and Spinach Quesadillas

Crispy on the outside, creamy on the inside, these insanely delicious Creamy White Bean and Spinach Quesadillas make an awesomely fast weeknight dinner. 

  • 1 15oz. can cannellini beans ($0.69)
  • 3/4 tsp chili powder ($0.05)
  • 1/4 tsp cumin ($0.03)
  • 1/8 tsp garlic powder ($0.02)
  • 1/8 tsp salt ($0.02)
  • 2 cups fresh spinach ($0.87)
  • 4 oz. pepper jack cheese, shredded ($1.00)
  • 1/2 cup sour cream ($0.35)
  • 4 8-inch flour tortillas ($0.96)
  1. Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.

  2. Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.

  3. Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.

  4. Cook the quesadillas, one or two at a time, in a skillet* over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).

  5. Cut the quesadillas in half, then serve.

*I cook my quesadillas in a dry skillet (they don’t stick), but you can use oil if you prefer a more fried texture to the tortillas.

Dip it, dip it good! 🤣

A hand dipping a piece of creamy white bean and spinach quesadilla into a bowl of red salsa

Step by Step Photos

Seasoned cannellini beans

Begin by rinsing and draining a 15oz. can of cannellini beans. Make sure they’re drained well, then place them in a bowl with 3/4 tsp chili powder, 1/4 tsp cumin, 1/8 tsp garlic powder, and 1/8 tsp salt. Stir to coat the beans in the spices.

Chopped spinach

Roughly chop about 2 cups of spinach into smaller pieces.

Beans, spinach, cheese, and sour cream in a bowl

Combine the seasoned beans and chopped spinach in a bowl with 4 oz. shredded pepper jack cheese and 1/2 cup sour cream. Stir to combine these ingredients.

Flour tortilla with spinach and bean mixture covering half

Divide the spinach and bean mixture between the four tortillas, covering half of the tortilla, then fold them in half to close.

Cooked quesadilla in the skillet

Cook the quesadillas, one or two at a time, in a skillet over medium heat until the tortillas are brown and crispy, and the filling is melted. I don’t add oil to my skillet, but you can if you prefer a more fried-like texture to the tortillas. (The residue you see in the skillet is splatter from juices coming out of the quesadilla.)

Sliced Quesadillas ready to Serve

Slice the cooked quesadillas in half and serve!

Close up of a quesadilla being dipped into a bowl of red salsa

As mentioned above, I LOVE these Creamy White Bean and Spinach Quesadillas served with a nice tangy salsa!

 

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Creamy Chicken and Spinach Quesadillas https://www.budgetbytes.com/creamy-chicken-and-spinach-quesadillas/ https://www.budgetbytes.com/creamy-chicken-and-spinach-quesadillas/#comments Mon, 18 Feb 2019 22:10:15 +0000 https://www.budgetbytes.com/?p=41723 Y’all know how I love a good quesadilla, right? My unofficial motto is, “everything is better in a tortilla with cheese.” I have several awesome quesadilla recipes on the website already, but I wanted to make one that was seriously simple and easy enough for quick weeknight meals. These Creamy Chicken and Spinach Quesadillas hit […]

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Y’all know how I love a good quesadilla, right? My unofficial motto is, “everything is better in a tortilla with cheese.” I have several awesome quesadilla recipes on the website already, but I wanted to make one that was seriously simple and easy enough for quick weeknight meals. These Creamy Chicken and Spinach Quesadillas hit the spot with a super short ingredient list and a seriously delicious and creamy flavor. 

If you want a vegetarian version of this recipe, go to the post for my Creamy White Bean and Spinach Quesadillas!

Creamy Chicken and Spinach Quesadillas

A hand pouring red salsa onto a plate of creamy chicken and spinach quesadillas

How to Serve Creamy Chicken and Spinach Quesadillas

Because the filling in these quesadillas is so rich and creamy, I highly suggest serving this with salsa, instead of sour cream and guacamole, like you’d normally see in a restaurant. The acid in salsa is absolutely perfect for balancing and brightening up the creamy quesadillas. In the photo above I served it with a Chipotle Pepper Salsa (the red one) and a Tomatillo Poblano Salsa (the green one). Both are from Kroger’s Private Selection label. 

Portion Sizes

Quesadillas are a little unique because you can either eat them as a side dish, or a meal on their own. I’m sure the preferred serving size will vary quite a bit from person to person (I ate one, my boyfriend at three), so I’m just pricing them out per quesadilla. You can decide your own serving size. ;)

 

Creamy Chicken and Spinach Quesadillas

These Creamy Chicken and Spinach Quesadillas are seriously simple, but still deliciously dinner-worthy. Perfect for busy weeknights or picky eaters! 

  • 1 boneless skinless chicken breast (about 3/4 lb.) ($2.97)
  • 3/4 tsp chili powder ($0.05)
  • 1/4 tsp cumin ($0.03)
  • 1/8 tsp garlic powder ($0.02)
  • 1/4 tsp salt ($0.02)
  • 1 Tbsp cooking oil ($0.04)
  • 2 cups fresh spinach ($0.87)
  • 4 oz. Monterey jack cheese, shredded ($1.00)
  • 1/2 cup sour cream ($0.35)
  • 4 8-inch flour tortillas ($0.96)
  1. Place the chicken breast on a cutting board and cover with a piece of plastic wrap. Use a rolling pin or mallet to briefly pound the chicken breast to an even thickness (this should only take 15-20 seconds). This will help it cook quickly and evenly without drying out.

  2. Combine the chili powder, cumin, garlic powder, and salt in a small bowl. Sprinkle the spice mixture over both sides of the chicken breast.

  3. Heat the cooking oil in a skillet over medium heat. Once hot, add the chicken breast and cook on each side until cooked through (about 5 minutes each side, use a thermometer to make sure the internal temperature reaches 165ºF). Allow the chicken to cool for 5 minutes on a clean cutting board, then chop into tiny pieces.

  4. While the chicken is cooking, roughly chop the spinach into smaller pieces. Add the chopped chicken, spinach, cheese, and sour cream in a bowl and stir until evenly combined.

  5. Divide the filling between four tortillas, then fold the tortillas closed. Place the quesadillas (one or two at a time) in a skillet* over medium heat. Cook on each side until the tortillas are brown and crispy, and the filling is melted (3-5 minutes each side). Slice each quesadilla in half and serve.

*I prefer to cook my quesadillas in a dry skillet, but you can add oil if you prefer a more “fried” texture to your quesadillas.

Quesadillas are life. <— I need a t-shirt that says that.

A hand dipping a piece of Creamy Chicken and Spinach Quesadillas into a dish of salsa

A plate of Creamy Chicken and Spinach Quesadillas with two dishes of salsa and a cilantro garnish

Step by Step Photos

Chicken Breast covered in plastic wrap being pounded with a rolling pin

Cover a boneless, skinless chicken breast (about 3/4 lb.) with a piece of plastic wrap and pound it to an even thickness using a rolling pin or mallet. This helps the chicken cook quickly and evenly in the skillet, preventing it from drying out before the thick end cooks through.

Chicken breast seasoned with chili spices

In a small bowl, combine 3/4 tsp chili powder, 1/4 tsp cumin, 1/8 tsp garlic powder, and 1/4 tsp salt. Sprinkle the seasoning mixture over both sides of the chicken breast.

Cooked Seasoned Chicken Breast in a skillet

Heat 1 Tbsp cooking oil in a skillet over medium heat. Once hot, add the seasoned chicken and cook on both sides until cooked through (about 5 minutes each side). I highly suggest getting a simple instant read meat thermometer (affiliate link) to take the guess work out of this. Make sure the internal temperature reaches 165ºF.

Chopped Cooked Chicken

Transfer the cooked chicken to a clean cutting board, let it rest for five minutes, then chop it into small pieces. Small is critical here. Once you think that it’s in small pieces, chop it up a little more. ;)

Chopped spinach

While the chicken is cooking, roughly chop about 2 cups of fresh spinach.

Quesadilla filling ingredients in a bowl

Add the chopped chicken, spinach, 4oz. shredded Monterey Jack (1/2 of an 8 oz. block), and 1/2 cup sour cream to a bowl. Stir until everything is evenly combined.

Quesadilla filling covering half of a tortilla

Divide the filling mixture between four 8″ flour tortillas (I spread it over half) and then fold them closed.

Cooked Quesadilla in a skillet

Cook the quesadillas one or two at a time in a skillet over medium heat. Cook until the the tortillas are brown and crispy and the filling is hot and melted (3-5 minutes each side). I prefer to not use oil in the skillet (it doesn’t stick), but you can if you prefer a more fried texture to the tortillas.

Quesadillas on a cutting board, cut in half

After cooking in the skillet, transfer them to a cutting board and slice in half, then serve.

Creamy Chicken and Spinach Quesadillas on a plate with two types of salsa

I definitely like to serve these Creamy Chicken and Spinach Quesadillas with salsa to balance the creamy filling. It’s absolute perfection. 👌

 

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