BUDGET FOOD IDEAS

  • Vegetarian Tacos
    May 3, 2021

  • Classic Baked Ziti
    May 2, 2021

    Like a free-form lasagna, this Baked Ziti has layers of pasta, homemade red sauce with Italian sausage, and three types of melty cheese! FULL RECIPE BELOW 👇 Get recipe FAQs and a printable version here: https://www.budgetbytes.com/classic-baked-ziti/ INGREDIENTS 1 lb. Italian sausage (sweet, mild, or hot) ($3.49) 1 yellow onion ($0.27) 3 oz. tomato paste ($0.27) 1 28 oz. can crushed tomatoes ($1.00) 1 Tbsp Italian seasoning blend ($0.30) 1/2 cup water ($0.00) 1 lb. ziti ($1.67) 1/2 Tbsp salt (for pasta water) ($0.05) 15 oz. ricotta ($1.69) 1 cup Italian cheese blend* ($1.15) freshly cracked black pepper ($0.05) 2 cups shredded mozzarella ($2.29) 1 handful chopped parsley (optional, for garnish) ($0.20) INSTRUCTIONS 1. Brown the sausage in a large skillet or pot over medium heat, until it's brown and crispy on the edges (pork sausage contains a lot of fat, so I didn't add any extra to the skillet). 2. While the sausage is browning, finely dice the onion. Add the onion to the skillet once the sausage has browned, and continue to sauté over medium heat until the onion is soft and translucent. 3. Add the tomato paste, crushed tomatoes, Italian seasoning, and ½ cup water to the skillet with the sausage and stir to combine. Place a lid on the skillet and allow it to come up to a simmer. Once simmering, turn the heat down and allow it to continue to simmer while you cook the ziti. Stir the sauce occasionally as it simmers. 4. After getting the sauce started, begin the ziti. Bring a large pot of water with ½ Tbsp salt to a boil over high heat. Once boiling, add the ziti, and let it continue to boil until the ziti is tender (about 7-8 minutes). Drain the ziti in a colander. Shake the colander a bit to shake excess water out of the pasta. 5. While the pasta and sauce are cooking, prepare the cheese filling. Add the ricotta, Italian cheese blend, and some freshly cracked black pepper (about 10 cranks of a pepper mill) to a bowl and stir to combine. Begin to preheat the oven to 350ºF. 6. After draining the ziti, return it to the pot and add 1 cup of the red sauce. Stir to coat the cooked pasta in sauce. 7. Pour half of the ziti to a 9x13" baking dish. Add half of the ricotta mixture on top of the ziti in small dollops. Finally, spoon half of the red sauce and sausage over the pasta and ricotta. It's okay if the ingredients don't cover in a solid layer. Repeat these layers with the second half of the pasta, ricotta mixture, and sauce. Finally, top with 2 cups shredded mozzarella. 8. Cover the baking dish with foil, making sure it's slightly tented so that it doesn't touch or stick to the melted cheese. Transfer the covered casserole to the oven and bake for 20 minutes. 9. After baking for 20 minutes, remove the foil, and turn the oven on to broil (keep the casserole on the middle rack, about 10-12 inches from the broiler). Broil for 5 minutes, or just until the cheese is slightly browned. Keep a close eye on the baked ziti as it broils, because broilers can vary in intensity. Top with chopped parsley, if desired, then serve. NOTES *In place of Italian cheese blend you can use a mix of mozzarella and Parmesan. 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 TIMESTAMPS 0:00 Introduction 0:08 Brown sausage 0:10 Add onion 0:14 Add seasoning, tomatoes, and water 0:25 Simmer sauce 0:27 Make cheese mixture 0:35 Boil ziti 0:42 Combine ziti and a little sauce 0:45 Layer ziti, cheese, and sauce 0:59 Top with mozzarella 1:02 Cover and bake 1:08 Uncover and broil 1:15 Top with parsley 1:17 Serve and enjoy!

  • Salmon Tacos
    April 28, 2021

  • Creamy Pesto Mac with Spinach
    April 26, 2021

    A simple creamy sauce infused with basil pesto makes this Creamy Pesto Mac and Cheese with spinach the ultimate comfort food WITH a dose of vegetables! FULL RECIPE BELOW 👇 Get recipe FAQs and a printable version here: https://www.budgetbytes.com/creamy-pesto-mac-spinach/ INGREDIENTS 2 cups uncooked macaroni ($0.50) 2 Tbsp butter ($0.22) 2 Tbsp all-purpose flour ($0.02) 2 cups whole milk ($0.60) 1/2 cup grated Parmesan ($0.53) 1/4 cup basil pesto ($1.33) 1/2 tsp salt ($0.02) Freshly cracked pepper ($0.03) 1/2 lb. frozen spinach ($0.80) INSTRUCTIONS 1. Thaw the spinach at room temperature or in the microwave. Squeeze out the excess water. Set the spinach aside. Bring a large pot of water to a boil, then add the macaroni. Boil for 7-10 minutes, or until tender. Drain the macaroni in a colander. 2. While the pasta is boiling, prepare the sauce. Add the butter and flour to a small sauce pot. Heat and stir the butter and flour over medium heat until it forms a creamy paste and begins to bubble. Continue to stir and cook for about one minute more. 3. Whisk the milk into the butter and flour, then allow it to come up to a simmer, while whisking. When it reaches a simmer, the sauce will thicken. Remove the sauce from the heat. 4. Whisk the Parmesan and pesto into the sauce until smooth. This will further thicken the sauce. Season the sauce with salt and freshly cracked pepper. Make sure the sauce is well seasoned as the flavors will be less concentrated once the pasta and spinach are stirred in. 5. Return the cooked and drained pasta to the large pot (heat turned off) and add the thawed spinach. Pour the sauce over top, then stir until everything is combined and coated in sauce. Serve immediately. 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 TIMESTAMPS 0:00 Introduction 0:09 Cook butter and flour 0:15 Whisk in milk 0:21 Whisk in Parmesan 0:25 Whisk in pesto 0:31 Season creamy pesto sauce 0:37 Cook macaroni 0:44 Combine macaroni, spinach, and sauce 0:55 Eat and enjoy!

  • Hot Corn Dip
    April 24, 2021

  • Quick Pulled Chicken
    April 22, 2021

  • Lemon Couscous
    April 21, 2021

  • Flexitarian Fajitas
    April 18, 2021

  • Lemon Parsley Pasta
    April 18, 2021

    Lemon Parsley Pasta is bright, garlicky, and full of rich Parmesan flavor. It makes a great side dish or bed for chicken or fish. FULL RECIPE BELOW 👇 Get recipe FAQs and a printable version here: https://www.budgetbytes.com/lemon-parsley-pasta/ INGREDIENTS 8 oz. thin spaghetti ($0.50) 1 fresh lemon ($0.89) 2 cloves garlic, minced ($0.16) 1/2 cup chopped fresh parsley ($0.70) 1/8 tsp freshly cracked black pepper ($0.02) 1 Tbsp olive oil ($0.16) 2 Tbsp butter ($0.14) 2 Tbsp grated Parmesan ($0.22) 1/4 tsp salt ($0.02) INSTRUCTIONS 1. Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and boil until tender (about 7-8 minutes). Drain the pasta in a colander. 2. While the pasta is cooking, zest the lemon (you'll need about 1 Tbsp). Chop the parsley and combine it with the Parmesan, lemon zest, and pepper in a bowl. Set the bowl aside. 3. While the pasta is draining, add the olive oil and minced garlic to the pot used to cook the pasta. Sauté the garlic in the oil over medium heat for 1-2 minutes, or just until it becomes fragrant. 4. Remove the pot from the heat and add the drained pasta and butter to the pot with the garlic. Toss the pasta until the residual heat has melted the butter and the pasta is coated in garlic and butter. 5. Add the parsley Parmesan mixture to the pot and toss to coat again. Squeeze about 1 Tbsp of the lemon juice over the pasta and season with salt (about ¼ tsp). Toss to combine, then taste, and adjust the salt, pepper, or Parmesan to your liking. Serve warm. 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 TIMESTAMPS 0:00 Introduction 0:09 Zest lemon 0:11 Chop parsley 0:14 Combine parsley, lemon, Parmesan, and pepper 0:22 Cook pasta 0:31 Sauté garlic 0:34 Add pasta and butter 0:40 Add parsley mixture 0:42 Toss to combine and season with salt 0:46 Serve and enjoy

  • Lemon Pepper Chicken
    April 11, 2021

    These Easy Lemon Pepper Chicken Breasts are so tender and juicy, and you'll want to spoon that delicious pan sauce over EVERYTHING. FULL RECIPE BELOW 👇 Get recipe FAQs and a printable version here: https://www.budgetbytes.com/easy-lemon-pepper-chicken/ INGREDIENTS 2 boneless skinless chicken breasts (about 1.3 lbs. total) ($6.79) 2 Tbsp all-purpose flour ($0.02) 1 Tbsp lemon pepper seasoning ($0.30) 1 Tbsp cooking oil ($0.04) 1 clove garlic, minced ($0.08) 1/2 cup chicken broth ($0.07) 1 Tbsp butter ($0.14) 1 tsp lemon juice ($0.02) 1 Tbsp chopped fresh parsley (optional) ($0.10) 1/8 tsp freshly cracked black pepper ($0.02) INSTRUCTIONS 1. Use a sharp knife to carefully fillet the chicken breasts into two thinner peices (or use thin-cut chicken breasts). 2. Combine the flour and lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken breast pieces and then rub it in until the chicken is fully coated. 3. Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the chicken and cook on each side until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm. 4. Add the butter and minced garlic to the skillet and sauté for about one minute. 5. Add the chicken broth to the skillet and whisk to dissolve all the browned bits from the bottom of the skillet. Add the lemon juice and allow the sauce to simmer in the skillet for 3-5 minutes, or until it has reduced slightly. Taste the sauce and add salt if needed (I did not add any). 6. Finally, return the chicken to the skillet and spoon the sauce over top. Allow the chicken to heat through. Season with a little freshly cracked pepper and fresh chopped parsley (optional), then serve. 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 TIMESTAMPS 0:00 Introduction 0:09 Fillet chicken breasts 0:13 Combine flour and lemon pepper 0:17 Coat chicken breasts 0:22 Cook chicken breasts 0:32 Remove chicken from skillet 0:35 Sauté garlic in butter 0:38 Add chicken broth and lemon juice 0:41 Deglaze pan 0:43 Return Chicken to pan 0:48 Top with pepper and parsley 0:53 Serve and enjoy

  • Killer Kale Gratin
    April 4, 2021

  • Cheddar Drop Biscuits
    April 4, 2021

    These rich, fluffy, and cheesy Cheddar Drop Biscuits are as easy as it gets when it comes to homemade biscuits. FULL RECIPE BELOW 👇 Get recipe FAQs and a printable version here: https://www.budgetbytes.com/cheddar-drop-biscuits/ INGREDIENTS 2.25 cups all-purpose flour ($0.35) 1 tsp salt ($0.05) 1 Tbsp baking powder ($0.06) 1/4 tsp garlic powder ($0.02) 1 tsp sugar ($0.02) 4 oz. cheddar cheese, shredded ($0.85) 3 green onions, sliced ($0.25) 1 pint heavy whipping cream ($1.55) INSTRUCTIONS 1. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper. 2. In a large bowl, stir together the flour, salt, baking powder, garlic powder, and sugar until well combined. 3. Add the shredded cheddar and sliced green onions to the flour mixture and stir to combine again. 4. Add the heavy cream and stir until a soft sticky batter forms. 5. Spoon the batter onto the parchment lined baking sheet, about ⅓ cup for each biscuit. You should get about 12 biscuits. Make sure to leave an inch or two between each biscuit because they will expand as they bake. 6. Bake the biscuits for 18-20 minutes in the fully preheated 400ºF oven, or until they are lightly golden brown on top. Serve warm. 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 TIMESTAMPS 0:00 Introduction 0:09 Combine dry ingredients 0:19 Add Cheddar and Green Onion 0:23 Stir in Heavy Cream 0:30 Scoop biscuit dough 0:36 Bake biscuits 0:42 Enjoy!

  • Baked Ginger Salmon
    March 27, 2021

    Topped with a quick sweet and savory glaze, this Baked Ginger Salmon is a fast, easy, and delicious way to prepare salmon. FULL RECIPE BELOW. Get recipe FAQs and a printable version here: https://www.budgetbytes.com/ginger-salmon/ Shown with Sesame Roasted Green Beans: https://www.budgetbytes.com/sesame-roasted-green-beans/ INGREDIENTS 1 tsp grated fresh ginger ($0.10) 1 clove garlic, minced ($0.08) 2 Tbsp brown sugar ($0.08) 1 tsp soy sauce ($0.02) 1/4 tsp toasted sesame oil ($0.02) 1 lb. fresh salmon ($7.57) INSTRUCTIONS 1. Preheat the oven to 425ºF. Grate about 1 tsp fresh ginger. Combine the ginger, garlic, brown sugar, soy sauce, and toasted sesame oil in a bowl. 2. Cut the salmon into four equal portions. Place the portioned salmon on a baking sheet lined with parchment or foil, skin side down. 3. Spread the prepared ginger glaze over the top of each piece of salmon. 4. Bake the salmon for about 20 minutes (15 minutes for thin fillets), or until the internal temperature reaches 145ºF. Serve immediately. 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 TIMESTAMPS 0:00 Introduction 0:08 Make ginger glaze 0:20 Cut salmon into portions 0:26 Place salmon on baking sheet 0:31 Coat salmon with ginger glaze 0:37 Bake salmon 0:45 Serve and enjoy

  • Homemade Lemon Curd
    March 21, 2021

    This luscious homemade lemon curd only takes four simple ingredients, about 10 minutes, and tastes like velvet sunshine in a jar. FULL RECIPE BELOW. Get recipe FAQs and a printable version here: https://www.budgetbytes.com/luscious-homemade-lemon-curd/ INGREDIENTS 1/4 cup sugar ($0.08) 1 large egg ($0.25) 1/3 cup lemon juice ($0.16) 4 Tbsp butter ($0.54) INSTRUCTIONS 1. Add the sugar, egg, and lemon juice to a small sauce pot. Before placing the pot over the heat, whisk the ingredients together until smooth. 2. Place the pot over medium heat and cook while whisking continuously. The mixture will become very frothy as you whisk. When the liquid becomes hot enough to cook the egg, the mixture will begin to thicken and no more liquid will separate from the foam. It will take about 5 minutes of whisking over medium heat for the mixture to thicken, but will vary depending on your cookware. The mixture should be thick enough to coat a spoon (see photos below). 3. Remove the pot from the heat. Add one tablespoon of butter at a time, whisking until it has fully melted into the sauce before adding the next. As the butter is melted into the sauce, it will become less frothy and more silky in texture, and look more glossy rather than foamy. 4. Once all of the butter has been whisked in, transfer the lemon curd to an air-tight container and refrigerate until completely cooled. The curd will thicken further upon cooling. NOTES Do not use aluminum cookware, as this can be reactive with the lemon juice. 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 TIMESTAMPS 0:00 Introduction 0:09 Combine egg, sugar, and lemon juice 0:12 Heat and whisk 0:21 Whisk in butter 0:34 Serve and enjoy!

  • Chicken Parmesan Meatballs
    March 14, 2021

    These simple Chicken Parmesan Meatballs are an easy weeknight dinner win! Swap out any ground meat you have for a quick and delicious dinner. FULL RECIPE BELOW. Get recipe FAQs and a printable recipe here: https://www.budgetbytes.com/chicken-parmesan-meatballs/ INGREDIENTS CHICKEN PARMESAN MEATBALLS ½ cup breadcrumbs ($0.13) ⅓ cup grated Parmesan ($0.59) ¼ tsp garlic powder ($0.02) ½ tsp dried basil ($0.05) ½ tsp dried oregano ($0.05) ¼ tsp salt ($0.02) ¼ tsp freshly cracked black pepper ($0.02) 1 lb. ground chicken ($3.29) 1 large egg ($0.23) 2 Tbsp cooking oil ($0.08) FOR SERVING 12 oz. pasta ($1.00) 1 24oz. jar pasta sauce ($2.09) INSTRUCTIONS 1. Combine the breadcrumbs and seasoning first. In a small bowl, stir together the breadcrumbs, grated Parmesan, garlic powder, basil, oregano, salt, and pepper. 2. Add the ground chicken to a large bowl, then add the seasoned breadcrumb mixture and the egg. Use your hands to combine the ingredients until evenly mixed. 3. Shape the meat mixture into meatballs, about 1-1.5 Tbsp each. You should get around 20 meatballs. 4. Heat 1 Tbsp cooking oil in a large skillet over medium heat. Once the skillet is hot and the oil is shimmering, add half of the meatballs. Cook the meatballs about one minute on each side, until all six sides are browned and the meatballs are cooked through. Transfer the cooked meatballs to a clean plate. Add the second tablespoon of cooking oil to the skillet and cook the second batch of meatballs in the same manner. 5. While the meatballs are cooking, begin the pasta and sauce. Bring a large pot of water to boil for the pasta. Once boiling, add the pasta and cook until tender (7-10 minutes). Drain the pasta in a colander. Add the sauce to a medium sauce pot and heat over medium-low, stirring occasionally, until heated through. 6. Once all the meatballs are finished cooking, add them to the pot of heated pasta sauce and stir to coat. If needed, allow them to heat for a few minutes in the sauce. 7. Serve the cooked and drained pasta topped with sauce and meatballs. 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 TIMESTAMPS 0:00 Introduction 0:09 Make meatball mixture 0:25 Shape meatballs 0:32 Cook chicken meatballs 0:38 Heat pasta sauce 0:41 Add meatballs to sauce 0:49 Serve meatballs over pasta

  • One Pot Miso Salmon
    February 28, 2021

  • Lemon & Za’atar Chicken
    February 21, 2021

  • Mediterranean Tuna Salad
    February 21, 2021

    This simple, fresh, and filling Mediterranean Tuna Salad makes an easy protein-packed make-ahead lunch for your workweek. Get ideas for add-ins, ingredient substitutions, and a printable recipe here: https://www.budgetbytes.com/mediterranean-tuna-salad/ INGREDIENTS VINAIGRETTE 1/4 cup olive oil ($0.52) 2 Tbsp red wine vinegar ($0.20) 1 Tbsp lemon juice ($0.06) 1 tsp dried oregano ($0.10) 1/2 tsp salt ($0.02) 1/4 tsp freshly cracked black pepper ($0.02) SALAD 1 English cucumber* ($1.29) 1 pint grape tomatoes* ($1.49) 1/2 red onion ($0.16) 1/4 bunch fresh parsley, chopped (about ½ cup) ($0.35) 1 15oz. can cannellini beans ($0.69) 1 12oz. can chunk light tuna ($1.89) 2 oz. feta ($1.10) INSTRUCTIONS 1. Make the vinaigrette first, so the flavors have a little time to blend. In a bowl or jar, combine the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Whisk the ingredients together, or close the jar and shake until combined. Set the vinaigrette aside. 2. If you want to soften the flavor of the red onion a bit, slice it then soak the slices in ice water for about five minutes before dicing. Otherwise, finely dice the red onion, cut the cucumber into quarter rounds, slice the tomatoes in half, and roughly chop the parsley. 3. Combine the cucumber, tomato, onion, and parsley in a bowl. Pour the vinaigrette over top, then stir until the vegetables are coated. 4. Rinse and drain the beans, and drain the tuna. Add the beans, tuna, and feta to the salad, then gently stir to combine. These three are added last and only gently stirred to make sure the tuna remains in larger flakes instead of falling apart into tiny pieces. 5. Serve immediately, or refrigerate up to four days. Give it a quick stir after refrigerating and before serving to redistribute the dressing. NOTES *You can use a conventional cucumber and diced Roma tomatoes in place of English cucumber and grape tomatoes if needed. 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 TIMESTAMPS 0:00 Introduction 0:09 Make vinaigrette 0:22 Combine vegetables for salad 0:27 Add vinaigrette and stir to coat 0:35 Add beans, tuna, and feta 0:40 Fold to combine 0:50 Serve and enjoy!

  • Spicy Peanut Butter Ramen
    February 14, 2021

    Consider this a PSA rather than a recipe, because this idea is certainly not new. But if you don’t know about adding peanut butter to your instant ramen noodles, I’m here to tell you that it’s something you definitely need to try. This Spicy Peanut Butter Ramen is super quick, filling, and can be customized a hundred ways. So let me show you the basics and then you can make it your own! Get ideas for add-ins, ingredient substitutions, and a printable recipe here: https://www.budgetbytes.com/spicy-peanut-butter-ramen/ INGREDIENTS 2 Tbsp natural-style peanut butter ($0.25) 1 Tbsp chili garlic sauce* ($0.13) 1 Tbsp soy sauce ($0.06) 1 Tbsp brown sugar ($0.04) 1 3oz. packet instant ramen (seasoning discarded) ($0.25) 1 green onion, sliced ($0.10) INSTRUCTIONS 1. Combine the peanut butter, chili garlic sauce, soy sauce, and brown sugar in a bowl until it forms a smooth paste. 2. Bring a small pot of water to a boil over high heat. Once boiling, take ¼ cup of the water and stir it into the peanut-chili paste until it forms a smooth, pourable sauce. 3. Add the ramen noodles (without seasoning packet) to the boiling water and boil for 2-3 minutes, or just until the noodles are tender. 4. Drain the noodles, then return them to the pot with the heat turned off. Pour the peanut sauce over top and stir to combine. Top with sliced green onions and serve immediately. NOTES *You can sub sriracha for the chili garlic sauce, if needed. 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 TIMESTAMPS 0:00 Introduction 0:06 Make Spicy Peanut Sauce 0:19 Boil Water 0:24 Thin Peanut Sauce with Water 0:29 Cook Instant Ramen Noodles 0:33 Add Peanut Sauce to Ramen 0:39 Top with Green Onion 0:45 Add Optional Add-ins

  • Honey Mustard Wings
    February 6, 2021

    These simple oven-baked honey mustard chicken wings are deliciously crispy and are coated in sweet and tangy homemade sauce. FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/honey-mustard-wings/ INGREDIENTS BAKED CHICKEN WINGS 2 lbs. chicken wings or drumettes ($6.97) 1/4 tsp salt ($0.02) 1/4 tsp pepper ($0.02) 1/4 tsp garlic powder ($0.02) 3 Tbsp cornstarch ($0.09) HONEY MUSTARD SAUCE* 1/4 cup mayonnaise ($0.40) 1/2 Tbsp Dijon mustard ($0.05) 1/2 Tbsp yellow mustard ($0.04) 1 1/2 Tbsp Honey ($0.18) 1/2 tsp apple cider vinegar ($0.01) 1/16 tsp garlic powder ($0.01) 1/16 tsp paprika ($0.01) 1/16 tsp salt ($0.01) 1/8 tsp pepper ($0.01) INSTRUCTIONS 1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper or foil, then place two wire cooling racks over top to elevate the chicken wings. 2. In a small bowl, stir together the cornstarch, salt, pepper, and garlic powder. Pat the chicken wings dry, then add them to a bowl with the cornstarch mixture, and stir until the chicken wings are coated. 3. Place the cornstarch coated wings on the prepared baking sheet (on the wire racks). Bake in the oven for 50 minutes, give or take 5 minutes depending on the size of the wings, or until they are light golden brown and the skin is crispy. 4. While the wings are baking, make the honey mustard sauce. Stir together the mayonnaise, Dijon, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and pepper in a bowl. 5. When the chicken wings are finished baking, place them in a clean bowl and pour the honey mustard sauce over top. Stir until the wings are coated. Serve immediately. NOTES *This recipe makes enough honey mustard to coat the chicken wings. If you’d like enough honey mustard sauce to have extra for dipping, like in the photos, I suggest doubling the sauce ingredients. 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 TIMESTAMPS 0:00 Introduction 0:09 Make seasoned cornstarch 0:16 Dry chicken wings and coat in cornstarch 0:21 Bake chicken wings 0:26 Make honey mustard sauce 0:41 Toss baked wings in sauce 0:52 Serve and enjoy!

  • Free Masterclass
    February 3, 2021

  • Banana Bread Baked Oatmeal
    January 31, 2021

    The rich and sweet flavor of banana bread infused into a healthy baked oatmeal. This Banana Bread Baked Oatmeal is perfect for breakfast meal prep! FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/banana-bread-oatmeal/ Ingredients 1 1/2 cups mashed banana (about 3 bananas) ($0.63) 1/3 cup brown sugar ($0.12) 2 large eggs ($0.46) 1/2 tsp salt ($0.02) 1/2 tsp vanilla extract ($0.15) 1 tsp baking powder ($0.02) 1/4 tsp cinnamon ($0.02) 1/8 tsp nutmeg ($0.02) 2 cups milk ($0.75) 2 1/2 cups old-fashioned rolled oats ($0.45) 1/2 cup chopped walnuts ($0.60) Instructions 1. Preheat the oven to 375ºF. Mash the bananas well with a fork (you'll need 1.5 cups). 2. Add the mashed bananas to a large bowl along with the brown sugar, eggs, salt, vanilla, baking powder, cinnamon, and nutmeg. Whisk until the ingredients are combined. 3. Add the milk and whisk until combined again. 4. Finally, stir in the rolled oats and chopped walnuts. 5. Pour the oat mixture into a 9x9-inch casserole dish and transfer to the preheated oven. Bake for 45 minutes, or until it is golden brown on top and around the edges. 6. Serve warm or refrigerate and enjoy cold! 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 TIMESTAMPS 0:00 Introduction 0:08 Combine wet ingredients 0:27 Fold in oats and walnuts 0:37 Pour into baking dish 0:42 Bake 0:46 Serve

  • Easy Almond Pizza
    January 24, 2021

  • Tortilla Baked Eggs
    January 24, 2021

    Tortilla Baked Eggs are a fun and flexible way to use leftover ingredients from the week in a delicious homemade breakfast. FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/tortilla-baked-eggs/ Ingredients 1/2 Tbsp olive oil ($0.18) 1 8" flour tortilla ($0.14) 1 cup fresh spinach ($0.16) 4 large eggs ($0.23) 1/8 tsp salt ($0.01) 1/8 tsp freshly cracked black pepper ($0.01) 1/2 cup grape tomatoes ($0.37) 1/4 cup shredded cheddar ($0.21) 1/8 tsp crushed red pepper (optional) ($0.01) Instructions 1. Preheat the oven to 350ºF. Brush the inside of a round, 7-inch diameter oven safe dish* with olive oil. Press the tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish (see step by step photos below). 2. Roughly chop the spinach then add it to the bottom of the tortilla. Crack the four eggs into the tortilla on top of the spinach. Add a pinch of salt and pepper on top of the eggs. 3. Slice the grap tomatoes in half, then sprinkle them over the eggs. Finally, top with shredded cheese. 4. Bake the egg filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and number of eggs used. 5. Remove the tortilla baked eggs from the oven and slide them out of the dish. Slice into four pieces, then serve! Notes *You can use any size oven-safe round dish, but make sure you use a tortilla of a slightly larger size than the dish. For instance, you can use an 8-inch pie tin, but you’ll want to use a tortilla that is approximately 9-inches in diameter. Cooking time may vary depending on the size of your dish and tortilla. See step 4 above for a tip on how to tell it’s finished baking. 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 TIMESTAMPS 0:00 Introduction 0:11 Coat Baking Dish in Oil 0:13 Press Tortilla into Dish 0:16 Add Spinach 0:18 Add Eggs 0:21 Add Salt & Pepper 0:23 Add Tomatoes 0:26 Add Cheese 0:30 Bake 0:38 Slice & Serve

  • Tomato Herb Soup
    January 17, 2021

    Use basic pantry staples to create this quick and easy Tomato Herb Soup. It's thick, rich, flavorful, and perfect for grilled cheese dipping! FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/tomato-herb-soup/ Ingredients 2 cloves garlic ($0.16) 1/4 cup olive oil ($0.64) 1/2 tsp dried oregano ($0.05) 1/2 tsp dried basil ($0.05) 1/2 tsp dried thyme ($0.05) 1/4 tsp dried rosemary ($0.03) 1 pinch crushed red pepper ($0.02) 1/4 tsp freshly cracked black pepper ($0.03) 1 6oz. can tomato paste ($0.39) 1 Tbsp brown sugar ($0.02) 1 28oz. can crushed tomatoes ($0.79) 3 cups vegetable broth ($0.39) Instructions 1. Mince the garlic and add it to a sauce pot along with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. Turn the heat on to medium-low and sauté for about 2 minutes, or until the garlic has softened. 2. Add the tomato paste and brown sugar. Stir until everything is mixed (the oil may stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste takes on a darker, almost burgundy hue. 3. Add the crushed tomatoes and vegetable broth. Whisk the mixture together until smooth. Turn the heat up to medium and heat through, stirring occasionally. Serve hot. 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 TIMESTAMPS 0:00 Introduction 0:10 Sauté Garlic and Herbs in Oil 0:23 Add Tomato Paste and Brown Sugar 0:31 Add Crushed Tomatoes and Vegetable Broth 0:37 Heat Through 0:45 Serve and Enjoy!

  • Tuscan White Bean Pasta
    January 10, 2021

    This Tuscan White Bean Pasta is a fast and flavorful dish that is perfect for weeknight dinners. Caramelized garlic, basil, and Parmesan add BIG flavor! FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/tuscan-white-bean-pasta/ INGREDIENTS 8 oz. linguine or fettuccine ($0.63) 1 Tbsp olive oil ($0.13) 1 Tbsp butter ($0.13) 3 cloves garlic, minced ($0.24) 1 pint grape or cherry tomatoes ($1.99) 10 cranks freshly ground pepper ($0.03) 1/2 tsp salt ($0.02) 1/2 tsp dried basil ($0.05) 1 15oz. can cannellini beans ($0.69) 4 oz. baby spinach ($0.65) 3 oz. shredded parmesan ($1.89) INSTRUCTIONS 1. Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander. 2. While you’re waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant. 3. Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. It's important to not have the heat under the skillet too high here or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit, but not burn. 4. Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about half way wilted. 5. Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta. 6. Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan, plus add a bit of Parmesan to the top of each bowl. 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 TIMESTAMPS 0:00 Introduction 0:08 Boil Pasta 0:15 Sauté Garlic 0:21 Add Tomatoes and Herbs 0:31 Wilt Spinach 0:38 Stir in Beans 0:42 Add Cooked Pasta 0:48 Top with Parmesan 0:50 Serve

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