BUDGET FOOD

  • Curried Cabbage
    December 5, 2019

  • Chia Seed Pudding
    December 5, 2019

  • Zuppa Toscana
    December 1, 2019

    This homemade version Olive Garden's Zuppa Toscana is slightly lighter, but every bit as creamy, filling, and flavorful as the original! FULL RECIPE BELOW PRINTABLE RECIPE: https://www.budgetbytes.com/zuppa-toscana/ Full Recipe 👇👇👇 INGREDIENTS 1/2 lb. Italian Sausage, hot or mild 1 yellow onion 2 cloves garlic 1 15 oz. can Great Northern beans 1/2 tsp smoked paprika 3 cups chicken broth 1 cup water 2 cups half and half 1 lb. red potatoes 1/2 lb. kale, chopped pinch red pepper flakes, optional freshly cracked black pepper, optional INSTRUCTIONS 1. Add the sausage to a large soup pot and sauté over medium heat, breaking it up into small pieces as it cooks. The sausage should contain enough fat to keep it from sticking, if not add a touch of olive oil. It's okay if a small amount browns on the bottom of the pot. 2. While the sausage is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot and sauté until the onions are softened. The moisture from the onions should help dissolve any browned bits of sausage off the bottom of the pot. 3. Drain and rinse the can of beans. Add the beans, smoked paprika, chicken broth, one cup water, and half and half to the pot. Place a lid on the pot and let it come up to a simmer over medium heat. 4. While the pot is heating, cut each potato into quarters lengthwise, then slice across into thin, 1/8-inch thick slices. Add the potatoes to the pot along with the pre-chopped kale. The kale will fill the pot when it's first added, but the heat from the liquid will wilt it within a few minutes. Stir it occasionally to help the wilting process. 5. Let the pot simmer over medium heat for about 15 minutes, or until the potatoes are tender. Season with red pepper flakes and freshly cracked black pepper if desired. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Healthy Chicken Recipes
    December 1, 2019

  • Grateful for…
    November 28, 2019

  • Healthy Hot Chocolate
    November 27, 2019

  • Simple Mushroom Broccoli Stir Fry Noodles
    November 23, 2019

    With just a few ingredients you can make these easy and delicious Mushroom Broccoli Stir Fry Noodles for a fast weeknight dinner. FULL RECIPE BELOW PRINTABLE RECIPE: https://www.budgetbytes.com/simple-mushroom-broccoli-stir-fry-noodles/ Full Recipe 👇👇👇 INGREDIENTS STIR FRY SAUCE 1/4 cup soy sauce 1 Tbsp toasted sesame oil 1 Tbsp chili garlic sauce 1 Tbsp brown sugar 1 Tbsp water $0.00 1 tsp cornstarch STIR FRY 7 oz wide rice noodles 1 Tbsp cooking oil 8 oz sliced white mushrooms 2 cloves garlic, minced 1/2 lb frozen broccoli florets 2 green onions, sliced INSTRUCTIONS 1. Prepare the sauce first, so it's ready to go when needed. In a small bowl stir together the soy sauce, toasted sesame oil, chili garlic sauce, brown sugar, water, and cornstarch until the cornstarch is dissolved. Set the sauce aside. 2. Cook the noodles according to the package directions, then drain in a colander. The wide rice noodles I used needed to be boiled for about 7-8 minutes. 3. While the noodles are cooking, heat a large skillet over medium heat. Once hot, add the cooking oil, sliced mushrooms, and minced garlic. Sauté until the mushrooms release all their moisture and begin to brown on the edges. 4. Add the frozen broccoli florets (no need to thaw) and sauté for just a couple minutes more, or until they are no longer frozen but still bright green (they may still be cold, but they will heat through in the next steps. It's important not to over cook the broccoli). 5. Finally, add the cooked and drained noodles and the prepared sauce. Stir and cook, still over medium heat, for 1-2 minutes more or until everything is cooked through and the sauce has thickened and no longer pools on the bottom of the skillet. Top with sliced green onions and serve. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Smoky Black Bean Soup
    November 20, 2019

  • Smoky Potato Chickpea Stew
    November 15, 2019

    This Smoky Potato Chickpea Stew is a hearty and filling plant-based dish that will keep you full and warm this winter! FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/smoky-potato-chickpea-stew/ Full Recipe 👇👇👇 INGREDIENTS - 2 Tbsp olive oil - 2 cloves garlic - 1 tsp fresh grated ginger - 1 onion - 1 Tbsp curry powder - 1 Tbsp smoked paprika - 1 pinch red pepper flakes - 15 oz can fire roasted diced tomatoes - 2 russet potatoes (1.75-2 lbs total) - 15 oz can chickpeas - 4 cups vegetable broth - 1/4 lb. fresh kale, chopped INSTRUCTIONS 1. Finely dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and transparent. 2. Add the curry powder, smoked paprika, and red pepper flakes to the pot and continue to stir and cook for 1-2 minutes more to toast the spices. 3. While the onion, garlic, and ginger are sautéing, peel the potatoes and cut them into 1-inch cubes. Drain the chickpeas. 4. Once the spices are toasted, add the potatoes, fire roasted diced tomatoes (with juices), and chickpeas to the pot. Pour the vegetable broth over top, then stir until everything is combined. 5. Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. Once boiling, turn the heat down to low and allow the soup to simmer with the lid in place for 45 minutes, stirring occasionally. 6. After 45 minutes, stir the stew well and smash the potatoes against the side of the pot to help them break down and thicken the stew. Add the chopped kale and stir it into the stew until it has wilted. Taste the soup and adjust the salt or other spices if desired. Serve hot with crusty bread or crackers. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Easy Rosemary Garlic White Bean Soup
    November 8, 2019

    This incredibly easy Rosemary Garlic White Bean Soup takes only eight simple ingredients to deliver a bowl full of rich, bold flavor. FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/easy-rosemary-garlic-white-bean-soup/ Full Recipe 👇👇👇 INGREDIENTS - 2 Tbsp olive oil - 4 cloves garlic - 3 15 oz. cans cannellini beans - 2 cups vegetable (or chicken) broth - 1/2 tsp dried rosemary - 1/4 tsp dried thyme - 1 pinch crushed red pepper - freshly cracked pepper to taste INSTRUCTIONS 1. Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans. 2. Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant. 3. Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine. 4. Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally. 5. Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping! Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Easy Homemade Chili
    November 3, 2019

    This no-frills basic chili recipe is ready for your personal touch. Learn how to make classic homemade chili and what you can add to make it your own! FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/basic-chili/ Full Recipe 👇👇👇 INGREDIENTS - 2 Tbsp olive oil - 1 yellow onion - 2 cloves garlic - 1 lb ground beef - 15 oz can kidney beans - 15 oz can black beans - 15 oz can diced tomatoes - 6 oz can tomato paste - 1 cup water CHILI SEASONING - 1 Tbsp chili powder - 1 tsp ground cumin - 1/4 tsp cayenne powder - 1/4 tsp garlic powder - 1/2 tsp onion powder - 1/2 Tbsp brown sugar - 1 tsp salt - 1/2 tsp Freshly cracked black pepper INSTRUCTIONS 1. Dice the onion and mince the garlic. Add both to a large pot with the olive oil and cook over medium heat until they are soft and transparent. Add the ground beef and continue to sauté until the beef is fully browned. 2. Drain the beans and add them to the pot along with the diced tomatoes, tomato paste, 1 cup water, and all of the ingredients for the chili seasoning. Stir until well combined. Place a lid on the pot and allow it to simmer over a low flame for at least 30 minutes, stirring occasionally (the flavor gets better the longer it simmers). 3. Give the chili one final taste, adjust the salt or seasonings if needed, then serve hot with your favorite toppings. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Roasted Bratwurst with Peppers and Onions
    October 19, 2019

    You don't need a grill to make these sweet and tangy Roasted Bratwurst with Peppers and Onions because the oven does all the work. FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/roasted-bratwurst-peppers-onions/ Full Recipe 👇👇👇 INGREDIENTS -2 Tbsp olive oil -1 Tbsp red wine vinegar -1/2 Tbsp stone ground deli mustard -1/4 tsp garlic powder -1/8 tsp salt -Freshly cracked pepper -3 bell peppers (any color) -1 onion -5 bratwurst links -5 buns -2 oz. cheddar (optional topping) -4 Tbsp mustard (optional topping) INSTRUCTIONS 1. Preheat the oven to 400ºF. In a small bowl stir together the olive oil, red wine vinegar, stone ground mustard, garlic powder, salt, and pepper. Set the vinaigrette aside. 2. Slice the bell peppers and onion into 1/4-inch strips and place them on a large baking sheet. Add the bratwurst links to the baking sheet, then drizzle the vinaigrette over top. Toss the peppers, onions, and bratwurst until everything is coated in vinaigrette. 3.Place the baking sheet in the oven and roast for 20 minutes, then give everything a good stir. Return the baking sheet to the oven and roast for another 20-25 minutes, or until the bratwurst, peppers, and onions, have browned on the edges. 4. Stuff the bratwurst, peppers, and onions into the buns and top with shredded cheddar if desired. Place them back in the oven for about 5 minutes to melt the cheese and toast the buns. Top with more mustard just before serving. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Chicken and Lime Soup
    October 13, 2019

    This Chicken and Lime Soup is light, fresh, and flavorful with shredded chicken, vegetables, fresh cilantro, and a tangy lime infused broth. FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/chicken-lime-soup/ Full Recipe 👇👇👇 INGREDIENTS -1 yellow onion -3 ribs celery (about 1/4 bunch) -1 jalapeño -4 cloves garlic -2 Tbsp olive oil -1 boneless, skinless chicken breast (about 3/4 lb.) -6 cups chicken broth* -2 10oz. cans diced tomatoes with green chiles (Rotel) -1 tsp oregano -1/2 Tbsp cumin -1 lime -1/2 bunch cilantro -1 avocado INSTRUCTIONS 1. Dice the onion, celery, and jalapeño (scrape the seeds out of the jalapeño before dicing). Mince the garlic. Add the onion, celery, jalapeño, garlic, and olive oil to a large soup pot and cook over medium heat for about 5 minutes, or until the onions are soft and translucent. 2. Add the chicken breast, chicken broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot. Place a lid on the pot, turn the heat up to high, and bring the broth up to a boil. Once boiling, turn the heat down to low and let the pot simmer for 45 minutes. 3. After simmering for 45 minutes, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the shredded meat to the pot. Squeeze the juice of one lime into the soup (2-3 Tbsp juice). 4. Rinse the cilantro and then roughly chop the leaves. Add the chopped cilantro to the soup, give it a quick stir, then serve. Slice the avocado and add a few slices to each bowl. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Thai Curry Vegetable Soup WS
    October 6, 2019

    This Thai Curry Vegetable Soup is packed with vegetables, spicy Thai flavor, and creamy coconut milk. Ready in about 30 minutes! FULL RECIPE BELOW. Printable recipe here: https://www.budgetbytes.com/thai-curry-vegetable-soup/ Full Recipe 👇👇👇 INGREDIENTS 2 Tbsp neutral cooking oil 2 cloves garlic 1 Tbsp grated fresh ginger 2 Tbsp Thai red curry paste 1 small sweet potato (about 1 lb.) 1 bunch baby bok choy 4 cups vegetable or chicken broth 13 oz can coconut milk 1/2 Tbsp fish sauce 1/2 Tbsp brown sugar 3.5 oz rice vermicelli noodles GARNISHES (OPTIONAL) 1/2 red onion 1 lime Handful fresh cilantro Sriracha to taste INSTRUCTIONS 1) Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro. 2) Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes. 3) Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender. 4) While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside. 5) Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup. 6) To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Roasted Cauliflower and Quinoa Salad
    September 28, 2019

    This Roasted Cauliflower and Quinoa Salad holds up well in the refrigerator for days, making it perfect for meal prep or brown bagging your lunch. FULL RECIPE BELOW. Printable recipe: https://www.budgetbytes.com/roasted-cauliflower-and-quinoa-salad/ Full Recipe 👇👇👇 INGREDIENTS 1 head cauliflower 1 small red onion 2 Tbsp olive oil pinch salt and pepper 2 Tbsp butter 2 cloves garlic, minced 1 tsp turmeric 1/2 tsp cumin 1/8 tsp cinnamon 2 cups quinoa 1/3 cup dried cranberries 3 cups vegetable broth 1/4 cup sliced almonds 1 cup chopped parsley INSTRUCTIONS 1. Preheat the oven to 400ºF. Chop the cauliflower into florets and slice the red onion into 1/4-inch strips. Place the cauliflower florets and sliced red onion into a large bowl, along with the olive oil and a pinch of salt and pepper. Toss the cauliflower and onion until they are well coated in oil. 2. Spread the cauliflower and onion out onto a large baking sheet, then transfer them to the oven. Roast the vegetables for 20 minutes, give them a good stir, then roast for an additional 10-15 minutes, or until the onions are caramelized and the cauliflower is browned. 3. Meanwhile, prepare the quinoa. Rinse the quinoa well in a wire mesh sieve. Add the butter, garlic, turmeric, cumin, and cinnamon, to a medium sauce pot. Place the pot over medium heat. Stir and cook the spices for one minute. 4. Add the drained quinoa to the pot with the butter and spices. Also add the dried cranberries and vegetable broth. Stir to combine, then place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a boil, turn the heat down to low and let the pot simmer for 20 minutes, with the lid in place. 5. After simmering over low for 20 minutes, the quinoa should have absorbed all of the broth. Remove the lid and fluff the quinoa. Add the sliced almonds and stir to combine. 6. Allow the quinoa to cool slightly. 7. Transfer the cooked quinoa and roasted cauliflower and red onion to a large bowl. Add the chopped parsley and stir until everything is combined. Serve immediately, or refrigerate until ready to eat (can be eaten warm or cold). Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Creamy Coconut Curried Lentils with Spinach
    September 23, 2019

    These rich, creamy, and earthy Coconut Curry Lentils are an easy and delicious vegan option for dinner or weekly meal prep! FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/creamy-coconut-curry-lentils-with-spinach/ Full Recipe 👇👇👇 INGREDIENTS 2 Tbsp olive oil 2 cloves garlic 1 tsp grated fresh ginger 1 small yellow onion 1 Tbsp curry powder 1 cup brown lentils (dry) 2 cups vegetable broth 1 13oz. can coconut milk 3 cups fresh baby spinach FOR SERVING (OPTIONAL) 4 cups cooked rice 1/4 cup chopped fresh cilantro INSTRUCTIONS 1. Mince the garlic, grate the ginger, and dice the onion. Add the olive oil, garlic, and ginger to a deep skillet, Dutch oven, or soup pot. Sauté the garlic and ginger over medium heat for 1 minute, or just until the garlic becomes soft and fragrant. 2. Add the diced onion to the skillet and continue to sauté over medium until the onion is soft and translucent. Add the curry powder and continue to sauté for about one minute more to toast the spices. 3. Add the dry lentils and vegetable broth to the skillet. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on top, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to low, and let it simmer for 20 minutes, stirring occasionally. 4. After simmering for 20 minutes the lentils should be tender and most of the broth absorbed. Add the can of coconut milk and stir to combine. Turn the heat back up to medium and allow the skillet to come back up to a simmer. Let it simmer without a lid for an additional 10 minutes, stirring often, to thicken the mixture. 5. Once thickened, turn the heat off. Add the fresh spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed. 6. Serve over a bowl of rice, and top with chopped cilantro if desired. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Honey Mustard Broccoli Salad
    September 19, 2019

    This crunchy, sweet, tangy, and creamy Honey Mustard Broccoli Salad only takes minutes to makes the perfect summer side dish. FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/honey-mustard-broccoli-salad/ Full Recipe 👇👇👇 INGREDIENTS HONEY MUSTARD DRESSING 1/2 cup mayonnaise 1 Tbsp Dijon mustard 1 Tbsp yellow mustard 3 Tbsp honey 1 tsp apple cider vinegar 1/8 tsp garlic powder 1/8 tsp paprika 1/8 tsp salt freshly cracked pepper SALAD 1 large crown Broccoli (about 5 cups chopped) 1/4 red onion (about 1/2 cup diced) 1/3 cup slivered almonds 1/4 cup dried cranberries INSTRUCTIONS 1. Prepare the honey mustard dressing by stirring together the mayonnaise, Dijon, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and some freshly cracked pepper. Set the dressing aside. 2. Chop the broccoli into small pieces. Finely dice the red onion. 3. Combine the broccoli, onion, almonds, and dried cranberries in a large bowl. Add about half of the honey mustard dressing and stir to coat. Add more dressing to your liking (I used about 3/4 of the batch). 4. Serve immediately or refrigerate until ready to eat. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Thick and Rich Homemade Pizza Sauce
    September 12, 2019

    Use this Thick and Rich Pizza Homemade Sauce Recipe to make your own sauce at home in minutes with just a few pantry staples. Use now, or freeze for later! FULL RECIPE BELOW. Printable recipe here: https://www.budgetbytes.com/thick-rich-pizza-sauce/ Full Recipe 👇👇👇 INGREDIENTS -2 Tbsp olive oil -1 clove garlic, minced -28 oz. can crushed tomatoes -6 oz. can tomato paste -1/2 Tbsp sugar -3/4 tsp salt -1 tsp basil -1/2 tsp dried oregano -Freshly cracked pepper -Pinch crushed red pepper, optional INSTRUCTIONS 1. Add the olive oil and garlic to a sauce pot and cook over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant. 2. Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, some freshly cracked pepper (10-15 cranks of a pepper mill), and a pinch of red pepper flakes. Stir to combine. 3. Cover the pot, allow the pot to come to a simmer, then reduce the heat to low, and let simmer for 15 minutes minimum, or up to 30 minutes (I often let it simmer as I prepare my pizza dough). Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Oven Baked Fish with Tomatoes
    September 8, 2019

    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. FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/easy-oven-baked-fish-with-tomatoes/ Full Recipe 👇👇👇 INGREDIENTS 1 15 oz. can fire roasted diced tomatoes 2 cloves garlic, minced 2 Tbsp olive oil 1/2 tsp dried oregano 1/4 tsp salt freshly cracked pepper 1/2 Tbsp lemon juice 1 lb. white fish (four 4oz. fillets) chopped fresh parsley for garnish (optional) INSTRUCTIONS 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. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Ground Turkey Stir Fry
    September 5, 2019

    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! FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/ground-turkey-stir-fry/ Full Recipe 👇👇👇 INGREDIENTS STIR FRY SAUCE 1/4 cup soy sauce 1/2 Tbsp toasted sesame oil 1/2 Tbsp brown sugar 1 pinch red pepper flakes (optional) 1 Tbsp water STIR FRY 2 bell peppers 4 green onions 2 oz. spinach (two large handfuls, or 1/4 of an 8oz. bag) 2 Tbsp cooking oil of choice 2 cloves garlic, minced 19 oz. ground turkey* FOR SERVING 1/4 cup chopped peanuts 2.5 cups cooked brown rice INSTRUCTIONS 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. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Baked Pizza Chicken
    August 31, 2019

    This easy Baked Pizza Chicken is the perfect fast and easy weeknight dinner. The chicken cooks quickly and always stays tender and juicy! FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/baked-pizza-chicken/ Full Recipe 👇👇👇 INGREDIENTS 1 Tbsp Italian seasoning blend 1/8 tsp garlic powder 1/8 tsp salt 2 Tbsp olive oil 2 boneless, skinless chicken breasts (about 2/3 lb. each) 1/4 cup pizza sauce 4 oz. fresh mozzarella 8 slices pepperoni INSTRUCTIONS 1. Preheat the oven to 400ºF. In a small bowl, stir together the Italian seasoning blend, garlic powder, salt, and olive oil. 2. Place the chicken breasts on a cutting board and cover with a piece of plastic wrap to prevent splatter. Use a mallet or rolling pin to pound the chicken to an even thickness, about 3/4-inch thick. Cut each chicken breast in half to make two equal sized pieces. 3. Place the chicken breasts in a shallow baking dish or on a baking sheet, making sure they have at least an inch of space around them. Spread the oil and herb mixture over the surface of each piece of chicken. 4. Bake the chicken in the fully preheated 400ºF oven for 15 minutes. While the chicken in baking, slice the mozzarella. 5. After 15 minutes, remove the chicken from the oven. Spread 1 Tbsp pizza sauce over the surface of each piece. Next top each piece with about 1oz. mozzarella and two slices of pepperoni. 6. Return the chicken to the oven and bake for 5-7 minutes more, or until the internal temperature of the chicken reaches 165ºF. Remove from the oven and serve. Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes