BUDGET FOOD

  • Roasted Red Peppers
    August 14, 2020

  • Enchilada Sauce
    August 13, 2020

  • Oatmeal Pancakes
    August 12, 2020

  • Stir Fry Noodles
    August 10, 2020

  • Zucchini Ravioli
    August 7, 2020

  • Salmon Burgers
    August 5, 2020

  • The Hummus Lunch Box
    August 3, 2020

  • Comeback Sauce
    August 2, 2020

    This creamy, tangy, sweet, and savory Comeback Sauce is great for dipping, drizzling, smearing, and smothering all of your favorite foods, like french fries, roasted vegetables, burgers, sandwiches, chips, and more. FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/comeback-sauce/ Total Cost: $1.03 recipe. /$0.21 serving INGREDIENTS 1/2 cup mayonnaise ($0.80) 2 Tbsp ketchup ($0.10) 1/2 Tbsp Worcestershire sauce ($0.01) 1/2 tsp Dijon mustard ($0.02) 1/8 tsp hot sauce* ($0.02) 1/4 tsp smoked paprika ($0.02) 1/8 tsp garlic powder ($0.02) 1/8 tsp freshly cracked black pepper ($0.02) 1/8 tsp salt ($0.02) INSTRUCTIONS Combine all ingredients in a bowl and stir until evenly mixed. Serve immediately or refrigerate until ready to eat. See how we calculate recipe costs here: https://www.budgetbytes.com/how-to-calculate-recipe-costs/ Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Black Bean Burgers
    July 28, 2020

  • Broccoli Cheddar Chicken Salad
    July 26, 2020

    This chunky chopped Broccoli Cheddar Chicken Salad is a great fresh salad that can be eaten on its own or turned into several different easy lunch ideas! FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/broccoli-cheddar-chicken-salad/ Full Recipe πŸ‘‡πŸ‘‡πŸ‘‡ Total Cost: $4.84 recipe / $1.61 serving INGREDIENTS 1 lb. fresh broccoli (about 2 cups chopped) ($1.89) 1 cup chopped cooked chicken* ($1.16) 2 oz. cheddar, shredded (about Β½ cup) ($1.00) 2 green onions, sliced ($0.25) 1/3 cup ranch dressing ($0.49) freshly cracked pepper to taste ($0.05) INSTRUCTIONS 1. Finely chop the broccoli. It's important that the broccoli pieces be very small. Chop the chicken into small pieces as well. 2. Add the broccoli, chopped chicken, shredded cheddar, sliced green onions, and ranch dressing to a large bowl. Stir well until everything is evenly coated in dressing. Add freshly cracked pepper to your liking. 3. Serve as is, stuff into a tortilla or pita for a sandwich, or stuff into a tortilla and toast in a skillet until the inside is melted for a quesadilla. Keep any remaining salad refrigerated for up to 3-4 days. See how we calculate recipe costs here: https://www.budgetbytes.com/how-to-calculate-recipe-costs/ Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • How to Cut a Watermelon
    July 19, 2020

    A step by step guide on how to cut watermelon into classic wedges or easy-to-eat batons! Make your summer easy and delicious. More info here: https://www.budgetbytes.com/how-to-cut-a-watermelon/

  • Easy Homemade Cornbread
    July 16, 2020

    Toss that boxed mix and make this fast and Easy Homemade Cornbread, which makes a great side dish for breakfast, lunch, or dinner! FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/everyday-cornbread/ Full Recipe πŸ‘‡πŸ‘‡πŸ‘‡ INGREDIENTS 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup sugar 4 tsp baking powder 1/2 tsp salt 1 cup milk 1 large egg 1/4 cup cooking oil INSTRUCTIONS 1. Preheat the oven to 425 degrees and coat the inside of a 9-inch pie plate, cast iron skillet, or 8x8 casserole dish with non-stick spray (or butter for more flavor). 2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined. 3. In a separate bowl, whisk together the milk, egg, and oil. 4. Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moist. Avoid over stirring. It's okay if there are a few lumps. 5. Pour the batter into the prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. Cut into 8 pieces and serve. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Sesame Cucumber Salad
    July 12, 2020

    Sesame Cucumber Salad is light, refreshing, and vibrant in flavor. It's the perfect summer side dish or companion to any Southeast Asian inspired meal. FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/thai-cucumber-salad-2/ Full Recipe πŸ‘‡πŸ‘‡πŸ‘‡ INGREDIENTS 1/3 cup rice vinegar 2 Tbsp granulated sugar 1/2 tsp toasted sesame oil 1/4 crushed red pepper 1/2 tsp salt 2 large cucumbers 3 green onions 1/4 cup chopped peanuts 1. In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside. 2. Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl. 3. Chop the peanuts into smaller pieces. Slice the green onions. 4. Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Oven Baked Steak Fries
    July 5, 2020

    These incredibly crispy, thick cut, oven baked steak fries are seasoned to perfection with steak seasoning for maximum flavor in every bite! FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/oven-baked-steak-fries/ Full Recipe πŸ‘‡πŸ‘‡πŸ‘‡ INGREDIENTS 1 lb. russet potatoes 1 Tbsp cooking oil 1/2 Tbsp paprika 1/2 Tbsp steak seasoning INSTRUCTIONS 1. Preheat the oven to 425ΒΊF. Wash the potatoes well. Cut each potato into wedges, approximately 12 wedges per potato. (Quarter the potato lengthwise, then slice each quarter into three wedges.) 2. Add the potato wedges to a bowl with the cooking oil, paprika, and steak seasoning. Toss the potato wedges until they are well coated. 3. Spread the seasoned potato wedges out over a parchment lined baking sheet, making sure they're in a single layer. Transfer to the preheated oven and bake for 35 minutes, or until they are well browned and crispy. Flip the steak fries once, after about 20 minutes of baking. 4. Serve immediately. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Chocolate Depression Cake - dairy-free, egg-free
    June 27, 2020

    This unique Chocolate Cake recipe, popularized during the great depression, is rich and chocolatey without the using any eggs, butter, or milk! FULL RECIPE BELOW πŸ‘‡ PRINTABLE RECIPE: https://www.budgetbytes.com/chocolate-depression-cake/ Full Recipe πŸ‘‡πŸ‘‡πŸ‘‡ INGREDIENTS CHOCOLATE CAKE 1.5 cups all-purpose flour 1 cup granulated sugar 1/2 tsp salt 1 tsp baking soda 1/3 cup unsweetened cocoa powder 1/3 cup cooking oil 1 Tbsp vinegar 1 tsp vanilla extract 1 cup water CHOCOLATE ICING (optional) 1.5 cups powdered sugar 1/4 cup cocoa powder 3 Tbsp water 1 tsp vanilla extract INSTRUCTIONS CHOCOLATE CAKE 1. Preheat the oven to 350ΒΊF. In a large bowl, stir together the flour, sugar, salt, baking soda, and cocoa powder until well combined. 2. Add 1 cup water to a liquid measuring cup, then add the vanilla extract and vinegar to the water. 3. Add the oil to the bowl of dry ingredients, followed by the water mixture. Stir until the chocolate cake batter is mostly smooth. Make sure no dry flour remains on the bottom of the bowl. 4. Pour the cake batter into an 8x8" or 9x9" baking dish. Transfer the baking dish to the oven and bake the cake for 35 minutes. CHOCOLATE ICING 1. If using the chocolate icing, let the cake cool for at least an hour after baking before adding the icing. 2. Wait until the cake is cool, then prepare the icing. Add the powdered sugar, cocoa powder, and vanilla extract to a bowl. Begin adding water, 1 tablespoon at a time, until it forms a thick but pourable icing (about 3 Tbsp total). If you let the icing sit, it may begin to dry, but you can add a splash more water to make it moist again. 3. Pour the icing over the cooled cake and spread until the cake is evenly covered. Slice the cake into 9 pieces and serve. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Spinach Stuffed Portobellos
    June 21, 2020

    These Spinach Stuffed Portobellos combine a flavorful mixture of three cheeses and spinach with hearty portobello mushrooms for an easy meat-free main dish. FULL RECIPE BELOW πŸ‘‡ PRINTABLE RECIPE: https://www.budgetbytes.com/spinach-stuffed-portobellos/ Full Recipe πŸ‘‡πŸ‘‡πŸ‘‡ INGREDIENTS 1/2 lb. frozen spinach 1/2 cup cottage cheese 1/2 cup shredded mozzarella 1 large egg 2 oz. feta 1/4 tsp garlic powder 1/8 tsp salt 1/8 tsp freshly cracked black pepper 1/8 tsp crushed red pepper 4 portobello mushrooms 1 Tbsp olive oil 1/2 cup marinara sauce (optional) INSTRUCTIONS 1. Preheat the oven to 400ΒΊF. Thaw the frozen spinach and squeeze out as much water as possible. 2. Place the squeezed spinach in a bowl and add the cottage cheese, mozzarella, feta, egg, garlic powder, salt, pepper, and crushed red pepper. Stir until everything is evenly combined. 3. Wipe any dirt or debris from the portobello mushrooms. Remove the stems. Brush a little oil over the mushroom caps and season with a pinch of salt. Place the mushrooms, gill sides up, on a baking sheet. Divide the spinach and cheese filling between the four mushrooms, mounding it inside the caps. 4. Bake the stuffed portobellos in the preheated oven for 25 minutes or until the cheese mixture on top is lightly browned. Mushrooms contain a lot of water, so don't be alarmed to see liquid seeping from the mushrooms. 5. Serve each spinach stuffed portobello drizzled with 2 Tbsp marinara sauce, if desired. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Salisbury Steak
    May 31, 2020

    Homemade Salisbury Steak with a rich mushroom gravy is a quick, simple, and hearty weeknight dinner that will fill even the biggest of appetites! FULL RECIPE BELOW πŸ‘‡ PRINTABLE RECIPE: https://www.budgetbytes.com/salisbury-steak-with-mushroom-gravy/ Full Recipe πŸ‘‡πŸ‘‡πŸ‘‡ INGREDIENTS 1 yellow onion, divided 1 lb. ground beef 1/2 cup breadcrumbs 1 large egg 2 Tbsp Worcestershire sauce, divided 1 tsp Italian seasoning 1/2 tsp salt 1/4 tsp pepper 1 Tbsp cooking oil 8 oz. mushrooms 2 Tbsp butter 2 Tbsp all-purpose flour 1.5 cups beef broth* salt and pepper to taste INSTRUCTIONS 1. Finely mince about Β½ cup of the onion and slice the remainder of the onion. The minced onion will go in the ground beef mixture, the rest will be used for the gravy. 2. Add the ground beef, minced onion, breadcrumbs, egg, 1 Tbsp of the Worcestershire sauce (the remainder will go in the gravy), Italian seasoning, salt, and pepper to a large bowl. Use your hands to mix the ingredients together until they are evenly combined. Divide the mixture into four equal parts, and shape each into a flattened oval. 3. Add the cooking oil to a large skillet and heat over medium. Once the skillet is hot, add the shaped beef patties and cook for about 5 minutes on each side, or until they are well browned on each side. Transfer the cooked patties to a clean plate. 4. While the beef patties are cooking, slice the mushrooms. After removing the beef from the skillet, add the sliced mushrooms and the remaining sliced onion along with a pinch of salt and pepper. Continue to cook the mushrooms and onions over medium until they are soft. Allow the moisture released from the onions and mushrooms to help you dissolve any browned bits off the bottom of the skillet as you stir. 5. Once the mushrooms and onions have softened and most of the moisture has evaporated off the bottom of the skillet, add the butter and flour. Continue to stir and cook for about two minutes. The flour and butter will form a paste and begin to coat the bottom of the skillet. 6. Add the beef broth and one tablespoon of Worcestershire sauce to the skillet. Stir to dissolve the flour into the broth, making sure to dissolve any flour that is stuck to the bottom of the skillet. Allow the broth to come up to simmer (still over medium heat), stirring often. Once it reaches a simmer, it will thicken into a gravy. 7. Once the gravy is simmering, add the beef patties back to the skillet with the broth, mushrooms, and onions. Spoon the gravy over top, and continue to simmer the beef in the gravy for an additional five minutes. Taste the gravy and adjust the salt and pepper to your liking. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Yogurt Banana Bread
    May 24, 2020

    This super moist banana bread recipe uses plain yogurt to keep the bread soft and tender with less butter or oil. Add walnuts or even chocolate! FULL RECIPE BELOW πŸ‘‡ PRINTABLE RECIPE: https://www.budgetbytes.com/yogurt-banana-bread/ Full Recipe πŸ‘‡πŸ‘‡πŸ‘‡ INGREDIENTS 1 cup mashed ripe bananas (about 3 bananas) 1 cup plain yogurt 2 large eggs 1/2 cup sugar 4 Tbsp butter, melted 1 tsp vanilla extract 1.5 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp nutmeg 1/2 cup chopped walnuts INSTRUCTIONS 1. Preheat the oven to 350ΒΊF. Rub a little butter on the inside of a loaf pan to coat the bottom and sides. 2. Mash the banana well, then add it to a large bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk these ingredients until they're well combined. 3. In a separate bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg until well combined. 4. Pour the dry ingredients into the bowl of wet ingredients and stir together just until there is no dry flour left on the bottom of the bowl (a few lumps are okay, just be careful not to over stir). Gently fold in the chopped walnuts. 5. Pour the batter into the prepared loaf pan, then bake in the preheated 350ΒΊF oven for 60 minutes, or until the bread is brown, cracked open on top, and a toothpick inserted in the center comes out clean (a few moist crumbs are okay, just no raw batter). 6. After baking, let the banana bread cool in the pan for about 15 minutes. Once it's slightly cooled it will have pulled away from the bread pan slightly. Run a knife along the sides between the bread and pan, then gently turn the loaf out onto a wire rack to finish cooling. Once cool, slice and serve. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Honey Vanilla Fruit Dip
    May 20, 2020

    Cottage cheese is whipped up into a silky smooth texture, sweetened with honey, and flavored with vanilla in this deliciously sensible dessert fruit dip. FULL RECIPE BELOW πŸ‘‡ PRINTABLE RECIPE: https://www.budgetbytes.com/honey-vanilla-cottage-cheese-fruit-dip/ Full Recipe πŸ‘‡πŸ‘‡πŸ‘‡ INGREDIENTS 1 cup cottage cheese (4% fat) 2 Tbsp honey Β½ tsp vanilla 1 tsp lemon juice (optional)* 1 Tbsp water INSTRUCTIONS 1. Add all the ingredients to a blender and purΓ©e until smooth. 2. Serve immediately with fresh cut fruit for dipping, or refrigerate until ready to eat. NOTES *Lemon juice is optional. With lemon juice the dip has a slightly tangier flavor, like cheesecake. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • How to Make Baked Potatoes
    May 14, 2020

    How to make baked potatoes with flavorful, crispy skin and fluffy insides in three easy steps. Plus baked potato topping ideas to make it a meal! Full Recipe Below πŸ‘‡ PRINTABLE VERSION HERE: https://www.budgetbytes.com/how-to-make-baked-potatoes/ Full Recipe πŸ‘‡πŸ‘‡πŸ‘‡ INGREDIENTS 4 russet potatoes (Β½ lb. each) 1 Tbsp cooking oil 1 pinch salt INSTRUCTIONS 1. Preheat the oven to 400ΒΊF. Wash the potatoes well, then dry them with a towel. Use a fork to prick each potato several times. 2. Drizzle the cooking oil over the potatoes, then use your hands to smear the oil over each potato until it is fully coated. Place the potatoes on a baking sheet (you can line the baking sheet in parchment or foil for easy cleanup, if desired). Season the potatoes with a pinch of salt. 3. Bake the potatoes in the preheated oven for about 45 minutes, or until the potatoes can be pierced easily with a fork. Total baking time will depend on the size of your potatoes. 4. Carefully cut the potatoes open, fluff the inside with a fork, and add your favorite toppings! Head to the blog post to see a long list of baked potato topping ideas: https://www.budgetbytes.com/how-to-make-baked-potatoes/ Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • How to Slice, Dice, and Mince
    May 8, 2020

    Learn how to slice, dice, and mince onions and more awkward shaped vegetables, like bell peppers and sweet potatoes. If you're learning how to cook for the first time, you're not alone. When you first dive into cooking and trying to follow a recipe, it can seem like a foreign language. Cutting vegetables the right size and shape does make a difference in recipes, so it's important to know the difference between how to slice, dice, and mince different vegetables. Hopefully with a little instruction and practice, you'll get comfortable with these techniques and be able to tackle any recipe! Get all the details, plus more step by step photos here: https://www.budgetbytes.com/how-to-slice-dice-and-mince/ Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Easy Weeknight Pasta Sauce
    March 15, 2020

    This rich and subtle pasta sauce is incredibly easy, which has earned it the title of The Best Weeknight Pasta Sauce in my house! FULL RECIPE BELOW πŸ‘‡ PRINTABLE RECIPE: https://www.budgetbytes.com/the-best-weeknight-pasta-sauce/ Full Recipe πŸ‘‡πŸ‘‡πŸ‘‡ INGREDIENTS 1/2 lb. ground beef 1 Tbsp olive oil 1 small onion 2 Tbsp butter 28 oz. crushed tomatoes 1/2 tsp Italian seasoning blend Freshly cracked pepper Salt, to taste INSTRUCTIONS 1. Add the ground beef and olive oil to a pot and sautΓ© over medium until the beef is cooked through (about 5 minutes). If you're using a higher fat content beef (10% or higher), you may want to drain the excess fat once the beef has browned. 2. While the beef is cooking, finely dice the onion. Add the diced onion and butter to the cooked beef. Continue to sautΓ© until the onion is soft and translucent (about 5 minutes). 3. Next, add the crushed tomatoes, Italian seasoning blend, and some freshly cracked pepper (10-15 cranks of a pepper mill). Stir everything to combine. 4. Place a lid on the pot and allow it to come up to a simmer. Once simmering, reduce the heat to low and let the sauce simmer for 30 minutes. 5. After a minimum of 30 minutes simmering, add about 1/2 tsp salt, stir to combine, then taste and add more if needed. The flavor of the sauce will deepen and the complexities will pop once the salt is added. Serve over pasta or your favorite roasted vegetables. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Tomato and Mozzarella Pasta Salad
    March 7, 2020

    This Tomato Mozzarella Pasta Salad with homemade Parmesan Balsamic Vinaigrette is the perfect light and fresh summer meal. Perfect for potlucks! FULL RECIPE BELOW πŸ‘‡ PRINTABLE RECIPE: https://www.budgetbytes.com/tomato-mozzarella-pasta-salad/ Full Recipe πŸ‘‡πŸ‘‡πŸ‘‡ INGREDIENTS 8 oz. bowtie pasta salt for pasta water 3 cups fresh spinach 1 pint grape tomatoes 8 oz. mozzarella* PARMESAN BALSAMIC VINAIGRETTE 1/3 cup olive oil 3 Tbsp balsamic vinegar 2 Tbsp mayonnaise 2 Tbsp grated Parmesan 1/2 Tbsp Dijon mustard 1 clove garlic, minced 1/2 tsp dried basil 1/4 tsp salt freshly cracked pepper INSTRUCTIONS 1. Fill a pot with water and add two large pinches of salt. Cover the pot and bring it to a boil over high heat. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander, give it a brief rinse with cool water, and let it drain well while you prepare the rest of the salad. 2. While waiting for the pasta to cook, prepare the rest of the salad. Start with the Parmesan Balsamic Vinaigrette. Combine all the dressing ingredients in a jar or blender. Either blend until combined or shake your jar until the ingredients are well combined. Set the dressing aside until needed. 3. Roughly chop the spinach and slice the grape tomatoes in half. Dice the mozzarella into 1/2-inch cubes. 4. Add the spinach, tomatoes, and mozzarella to a large bowl. Once the pasta is well drained and mostly cool, add it to the bowl with the mozzarella and vegetables. Make sure the pasta is no longer hot, so it doesn't wilt the spinach or melt the cheese. 5. Toss the ingredients to combine. If serving the salad later, store it like this without dressing. If serving immediately, add half of the dressing and toss to coat. Add more dressing as desired. NOTES *Fresh mozzarella is best, but block or stick mozzarella can be used in its place. Whole milk mozzarella (not part-skim), if possible. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes