BUDGET FOOD

  • Dark Chocolate Cookies
    December 1, 2020

  • Crustless Quiche
    November 30, 2020

  • Spicy Hot Cocoa
    November 29, 2020

    This spicy hot cocoa is rich and warm with a slight kick from cayenne pepper and cinnamon to heat you up inside and out, no matter how cold it is outside! FULL RECIPE BELOW. 👇 PRINTABLE RECIPE: https://www.budgetbytes.com/aztec-cocoa/ INGREDIENTS 1 Tbsp unsweetened cocoa powder ($0.04) 1 Tbsp brown sugar ($0.02) 1/4 tsp cinnamon ($0.02) 1/16 tsp cayenne pepper ($0.01) 8 oz milk (2% fat or higher) ($0.25) INSTRUCTIONS 1. In a small bowl, stir together the cocoa powder, brown sugar, cinnamon, and cayenne. 2. Heat the milk until hot, but not boiling. (Heat in a small sauce pan over medium-low, whisking often, or microwave for about 1.5 – 2 minutes). 3. Once the milk is hot, whisk in the cocoa and spices. Drink. Be happy. 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 Make spiced cocoa mix 0:20 Heat milk 0:23 Whisk in spiced cocoa 0:31 Serve 0:36 Top with whipped cream and cayenne

  • French Onion Soup
    November 28, 2020

  • Apple Cider Mimosa
    November 25, 2020

  • Cranberry Orange Muffins
    November 24, 2020

  • Apple Cider Mimosas
    November 23, 2020

  • Turkey Salad
    November 23, 2020

  • Garlic Butter Baked Cod
    November 22, 2020

    This rich and zesty Garlic Butter Baked Cod is a fast and flavorful weeknight dinner that can be made in under 30 minutes, using basic pantry staples. FULL RECIPE BELOW. 👇 PRINTABLE RECIPE: https://www.budgetbytes.com/garlic-butter-baked-cod/ Ingredients 2 Tbsp butter (room temperature) ($0.26) 1 Tbsp olive oil ($0.16) 2 cloves garlic, minced ($0.16) 1/8 tsp paprika ($0.02) 1/8 tsp salt ($0.01) 1 Tbsp finely chopped parsley ($0.10) 8 oz. cod (two 4 oz. filets) ($2.48) 1 fresh lemon ($0.37) Instructions 1. Preheat the oven to 400ºF. In a small bowl, combine the butter, olive oil, garlic, paprika, salt, and chopped parsley. Stir until it forms a fairly smooth paste. 2. Take a small dollop of the garlic butter and spread it over the surface of a small baking dish to keep the fish from sticking. Add the cod filets to the dish and then coat all sides of the fish with the remaining garlic butter. 3. Slice half of the lemon and add the lemon slices to the baking dish with the fish. Cut the remaining 1/2 lemon into wedges for serving. 4. Bake the cod for 20 minutes, or until it flakes easily with a fork and the internal temperature reaches 145ºF. Spoon any juices from the bottom of the pan over the fish. Serve the cod immediately with the remaining fresh lemon wedges for squeezing juice over top. 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 Make Garlic Butter 0:23 Prepare Baking Dish 0:27 Place Cod Filets in Baking Dish 0:29 Coat Cod Filets in Garlic Butter 0:37 Add Lemon Slices 0:39 Bake Cod 0:44 Drizzle Garlic Butter Over Top after Baking 0:46 Serve

  • Broccoli Cranberry Salad
    November 19, 2020

  • Sheet Pan Kielbasa Potatoes and Green Beans
    November 15, 2020

    Sheet pan meals don't get any easier or more delicious than this Sheet Pan Kielbasa Potatoes and Green Beans dinner. Just six simple ingredients! FULL RECIPE BELOW. 👇 PRINTABLE RECIPE: https://www.budgetbytes.com/sheet-pan-kielbasa-potatoes-and-green-beans/ INGREDIENTS 24 oz. petite red potatoes ($2.99) 12 oz. kielbasa ($4.69) 1 yellow onion ($0.32) 12 oz. frozen green beans ($1.00) 2 Tbsp olive oil ($0.32) 1/2 Tbsp steak seasoning ($0.15) INSTRUCTIONS 1. Preheat the oven to 400ºF. Wash and slice the potatoes into 1-inch pieces. Slice the kielbasa into medallions. Dice the onion into 1-inch pieces. 2. Add the potatoes, kielbasa, onion, and frozen green beans (no need to thaw) to a large baking sheet. Drizzle with olive oil and sprinkle the steak seasoning over top. Use your hands to toss the ingredients until everything is coated in oil and spices. 3. Transfer the baking sheet to the oven and roast in the oven for 20 minutes, then give the ingredients on the sheet pan a good stir. Roast for an additional 15 minutes, or until the ingredients achieve the level of browning you desire. 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 0:12 Chop Ingredients 0:15 Add Oil and Seasoning 0:27 Bake 0:30 Finished Meal 0:36 Serve

  • 4 Easy Vegetarian Dinners
    November 8, 2020

    Here are FOUR easy vegetarian dinners to keep you full and happy on those busy weeknights! Links to full recipes below 👇👇👇 0:00 Title 0:05 SPICY COCONUT VEGETABLE STIR FRY: https://www.budgetbytes.com/spicy-coconut-vegetable-stir-fry/ 0:58 BBQ TOFU SLIDERS: https://www.budgetbytes.com/bbq-tofu-sliders/ 2:20 CAULIFLOWER CHICKPEA MASALA: https://www.budgetbytes.com/easy-cauliflower-and-chickpea-masala/ 3:20 VEGETABLE POT PIE SKILLET: https://www.budgetbytes.com/vegetable-pot-pie-skillet-cheddar-biscuit-topping/ See all of our Vegetarian Recipes here: https://www.budgetbytes.com/category/recipes/vegetarian/ Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Quick Tofu Stir Fry
    November 7, 2020

  • Sweet Potato Cornbread
    November 2, 2020

  • Swamp Soup
    November 1, 2020

    A thick, tomato-y vegetable soup with "swampy" bits of spinach and gooey swiss cheese make this unconventional Swamp Soup unforgettable! FULL RECIPE BELOW. 👇 PRINTABLE RECIPE: https://www.budgetbytes.com/swamp-soup/ INGREDIENTS 3 cloves garlic ($0.24) 1 yellow onion ($0.32) 1/2 lb. carrots (about 4 medium) ($0.30) 3 ribs celery ($0.46) 2 Tbsp olive oil ($0.32) 1 Tbsp dried basil ($0.30) 1 Tbsp dried oregano ($0.30) 3 8oz. cans tomato sauce ($0.75) 3 15oz. cans diced tomatoes ($1.35) 1.5 cups vegetable broth ($0.20) 1 10oz. pkg frozen chopped spinach ($0.99) 8 oz. Swiss cheese ($1.69) INSTRUCTIONS 1. Mince the garlic, dice the onion, peel and slice the carrots, and slice the celery. Add the onion, garlic, carrots, and celery to a large soup pot with the olive oil and sauté over medium heat for about five minutes, or until the onions are soft. 2. Add the tomato sauce, diced tomatoes (with juices), vegetable broth, basil, and oregano to the pot. Stir to combine, then allow the soup to come to a simmer. 3. Once the soup is simmering, add the frozen spinach (no need to thaw). Stir the spinach into the hot soup until it has melted and heated through. 4. Once the spinach is thoroughly mixed into the soup, give the soup a taste and add salt if needed. I did not add any, but this will ultimately depend on the sodium content of your canned goods and vegetable broth. 5. Dice the swiss cheese into small cubes. Add a small handful of cubes to each bowl, then ladle the hot soup over top. Serve and enjoy! 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 Intro 0:06 Sauté onion, celery, carrot, and garlic 0:17 Add tomato sauce and diced tomatoes 0:21 Add herbs and vegetable broth 0:29 Simmer 0:32 Add spinach 0:40 Add Swiss cheese 0:40 Serve

  • Spinach Artichoke Pasta
    October 25, 2020

    It's like having your favorite restaurant appetizer for dinner! Spinach artichoke pasta is filling, flavorful, and creamy! FULL RECIPE BELOW. 👇 PRINTABLE RECIPE: https://www.budgetbytes.com/spinach-artichoke-pasta/ INGREDIENTS 12 oz. bowtie pasta ($1.50) 1 14oz. can quartered artichoke hearts ($2.59) 1/2 lb. frozen chopped spinach, thawed ($0.86) 4 cloves garlic ($0.32) 2 Tbsp olive oil ($0.32) 4 oz. cream cheese ($1.00) 1/2 cup sour cream ($0.75) 1/4 cup white wine ($0.51) 1/2 cup milk ($0.19) 1/2 cup grated Parmesan ($0.82) Few dashes hot sauce ($0.15) 1/4 tsp crushed red pepper (optional) ($0.03) Salt and pepper to taste ($0.05) INSTRUCTIONS 1. Fill a large pot with water and bring it to a boil over high heat. Once boiling, add the pasta, stir, and continue to boil until the pasta is tender (7-10 minutes). Drain the pasta in a colander. 2. While the pasta is cooking, prepare the sauce. Drain the artichoke hearts and roughly chop into smaller pieces. Squeeze the excess moisture out of the thawed spinach. Set the spinach and artichoke hearts aside. 3. Mince the garlic and add it to a large skillet with the olive oil. Sauté over medium heat for about one minute, or just until the garlic softens. Add the cream cheese, sour cream, and white wine. Stir and cook until the cream cheese has melted and the sauce is smooth. 4. Whisk the milk into the sauce, and let it heat through. Once the sauce is hot again, turn the heat down to low and stir in the Parmesan cheese. Season the sauce with hot sauce, red pepper flakes, salt, and pepper. 5. Stir the spinach and artichoke hearts into the sauce, then add the cooked pasta and stir to combine. Taste and adjust the salt, pepper, or hot 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 Intro 0:06 Boil Pasta 0:10 Sauté Garlic 0:13 Add Cream Cheese, Sour Cream, and Wine 0:20 Add Milk and Parmesan 0:28 Season the Sauce 0:36 Add Artichoke Hearts and Spinach 0:45 Add Pasta

  • Cajun Sausage and Rice Skillet
    October 18, 2020

    You can call this recipe "Jambalaya light" because it's the same flavors and same technique in a faster, more simplified format, perfect for busy weeknights! FULL RECIPE BELOW. 👇 PRINTABLE RECIPE: https://www.budgetbytes.com/cajun-sausage-and-rice-skillet/ INGREDIENTS 14 oz. Andouille sausage* ($3.99) 1 Tbsp cooking oil ($0.04) 1 bell pepper ($0.89) 1 tsp smoked paprika ($0.10) 1/2 tsp dried oregano ($0.05) 1/2 tsp dried thyme ($0.05) 1/4 tsp garlic powder ($0.02) 1/4 tsp onion powder ($0.02) 1/8 tsp cayenne pepper ($0.02) 1/8 tsp freshly cracked black pepper ($0.01) 1 15oz. can fire roasted diced tomatoes ($1.00) 1 cup long grain white rice ($0.62) 1.5 cups chicken broth ($0.20) 2 green onions, sliced ($0.20) INSTRUCTIONS 1. Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don't worry if the sausage begins to brown on the bottom of the skillet. That's extra flavor that will cook into the rice later. 2. While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute. 3. Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices. 4. Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet. 5. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes. 6. After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve! NOTES *If you can not find Andouille in your area, use any smoked pork sausage. 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 Intro 0:07 Brown the sausage in the skillet 0:15 Add bell pepper 0:19 Add spices 0:28 Add tomatoes, rice, and broth 0:37 Simmer 0:42 Stir and add green onion 0:52 Serve and enjoy!

  • Easy Broccoli Cheddar Soup
    October 11, 2020

    This super easy Broccoli Cheddar Soup is chock full of colorful, chunky vegetables in a rich and cheesy broth for a totally meal-worthy soup. FULL RECIPE BELOW. 👇 PRINTABLE RECIPE: https://www.budgetbytes.com/easy-broccoli-cheddar-soup/ INGREDIENTS 1 yellow onion ($0.52) 1 lb. broccoli ($1.49) 2 carrots ($0.23) 4 Tbsp butter ($0.52) 4 Tbsp all-purpose flour ($0.04) 2 cups chicken broth ($0.24) 2 cups whole milk ($0.75) 1/2 tsp smoked paprika ($0.05) 1/4 tsp garlic powder ($0.02) 1/4 tsp freshly cracked black pepper ($0.02) 1/8 tsp cayenne pepper ($0.02) 6 oz. sharp cheddar, shredded ($1.27) INSTRUCTIONS 1. Dice the onion. Chop the broccoli into very small pieces. Peel and slice the carrots. 2. Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and continue to sauté for about 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color. 3. Add the chicken broth and whisk to dissolve all the flour off the bottom of the pot. Turn the heat up to medium-high and, while stirring often, allow the broth to come up to a simmer. When it reaches a simmer it will thicken to a gravy consistency. 4. Turn the heat back down to medium and whisk in the milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back up to a simmer. 5. Add the chopped broccoli and carrots, allow the broth to come back up to a simmer, and continue to simmer the vegetables, stirring often, for 15 minutes, or until the carrots are tender. 6. Finally, turn the heat down to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted. Taste the soup and add salt if needed (this will depend on the salt content of your broth-I did not add any). 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 Intro 0:07 Sauté onions in butter 0:13 Add flour and Sauté 0:17 Add Chicken broth and simmer 0:24 Add spices and milk 0:34 Add Broccoli and carrots 0:42 Melt in cheddar 0:58 Serve and enjoy!

  • 4 Easy One Pot Dinners
    October 4, 2020

    Here are FOUR quick and easy one pot meals to keep you full and happy on those busy weeknights! Links to full recipes below 👇👇👇 0:00 Title 0:05 BEEF AND CABBAGE STIR FRY: https://www.budgetbytes.com/beef-cabbage-stir-fry/ 0:50 CREAMY CAJUN CHICKEN PASTA: https://www.budgetbytes.com/one-pot-creamy-cajun-chicken-pasta/ 1:44 AMERICAN GOULASH: https://www.budgetbytes.com/goulash/ 2:44 SOUTHWEST CHICKEN SKILLET: https://www.budgetbytes.com/southwest-chicken-skillet/ See all of our One Pot Recipes here: https://www.budgetbytes.com/category/recipes/one-pot/ Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Maple Sage Breakfast Sausage
    September 20, 2020

    Maple Sage Breakfast Sausage is an easy way to make your weekend breakfast a little extra special, or to meal prep your breakfast protein for the week! FULL RECIPE BELOW. 👇 PRINTABLE RECIPE: https://www.budgetbytes.com/maple-sage-breakfast-sausage/ INGREDIENTS 19 oz. ground turkey ($3.49) 1 tsp dried sage ($0.10) 1/2 tsp dried thyme ($0.05) 1/4 tsp garlic powder ($0.03) 1/2 tsp smoked paprika ($0.05) 1 Tbsp maple syrup ($0.30) 1/2 tsp salt ($0.02) freshly cracked pepper ($0.03) 1 Tbsp cooking oil ($0.04) INSTRUCTIONS 1. Add the ground turkey, sage, thyme, garlic powder, smoked paprika, maple syrup, salt, and some freshly cracked pepper to a bowl. Use your hands to mix the ingredients together until the ground turkey is evenly seasoned. 2. Using a 1/4 cup measuring cup, portion and shape the ground meat mixture into patties. After measuring out 1/4 cup, make sure to flatten the patties until they are very thin, as they'll shrink inward and get thicker in the center as they cook. The shaped patties should be about 3-inches wide. 3. To cook the Maple Sage Breakfast Sausage, add 1 Tbsp cooking oil to a skillet and heat over medium. Once hot, add the sausage patties (working in two batches if needed to prevent over crowding the skillet) and cook 3-5 minutes on each side, or until browned on the outside and cooked through. 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 Intro 0:09 Season Meat 0:25 Shape Sausage Patties 0:31 Cook Sausage

  • Roasted Broccoli Pasta with Lemon and Feta
    September 13, 2020

    Roasted Broccoli Pasta with Lemon and Feta is an incredibly simple pasta dish with big flavors. An easy, fast, and delicious weeknight dinner! FULL RECIPE BELOW. 👇 PRINTABLE RECIPE: https://www.budgetbytes.com/roasted-broccoli-pasta-with-lemon-and-feta/ INGREDIENTS 1 lb. broccoli crowns ($1.79) 1 Tbsp olive oil ($0.16) 1 tsp steak seasoning ($0.10) 1 fresh lemon ($0.39) 8 oz. whole wheat penne pasta ($0.50) 2 Tbsp butter ($0.20) 1 oz. crumbled feta ($0.55) INSTRUCTIONS 1. Preheat the oven to 400ºF. Cut the broccoli into small florets. Line a baking sheet with parchment paper, then spread the florets out over the baking sheet. Drizzle the broccoli with olive oil and sprinkle the steak seasoning over top. Toss the broccoli until it is well coated in oil and seasoning. 2. Roast the broccoli for 20-25 minutes, or until it is brown and crispy on the edges. 3. While the broccoli is roasting, prepare the rest of the dish. Bring a pot of water to boil for the penne. Once boiling, add the pasta, and continue to boil until the pasta is tender (8-10 minutes). Reserve about ½ cup of the starchy pasta water, then drain the pasta in a colander. 4. While the pasta is boiling, zest a lemon, then cut it into wedges. 5. Return the drained pasta to the pot (heat turned off). Add the roasted broccoli florets, the butter, about 1 tsp lemon zest, and the juice from two of the lemon wedges. Stir the ingredients together, letting the residual heat from the pasta melt the butter. If the pasta seems too dry, add a splash or two of the reserved pasta water. 6. Top the pasta with crumbled feta and a pinch or two more steak seasoning, if desired. Serve with extra lemon wedges. 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 Timestamp: 0:00 Intro 0:08 Cut broccoli and place on baking tray 0:13 Drizzle with olive oil and seasoning 0:19 Toss to coat 0:21 Roast at 400 for 25 minutes 0:24 Meanwhile boil pasta 0:29 Reserve one cup pasta water 0:32 Drain pasta and add roasted broccoli 0:34 Add butter, lemon zest, lemon juice, pasta water and stir 0:42 Sprinkle with feta and serve!

  • One Pot Teriyaki Chicken and Rice
    September 6, 2020

    This One Pot Teriyaki Chicken and Rice is an easy and satisfying meal that the whole family will love. It also meal preps well for lunches all week! FULL RECIPE BELOW. 👇 PRINTABLE RECIPE: https://www.budgetbytes.com/one-pot-teriyaki-chicken-and-rice/ INGREDIENTS 1 boneless, skinless chicken breast (about 2/3 lb.) ($2.81) 1 Tbsp cooking oil ($0.04) 2 cloves garlic, minced ($0.16) 1 tsp grated fresh ginger ($0.10) 1.5 cups uncooked jasmine rice ($0.99) 2.5 cups water ($0.00) 12 oz. frozen stir fry vegetables ($1.59) 1/4 cup soy sauce ($0.24) 2 Tbsp brown sugar ($0.08) 1 tsp toasted sesame oil ($0.10) 2 green onions, sliced ($0.15) INSTRUCTIONS 1. Prepare the teriyaki sauce. In a small bowl, stir together the soy sauce, brown sugar, and toasted sesame oil. The brown sugar may not fully dissolve, but that's okay. Set the sauce aside. 2.Cut the chicken breast into very small pieces, about 1/2 to 3/4-inch in size. 3. Add the cooking oil, garlic, and ginger to a large, deep skillet. Cook over medium heat for about 1 minute, then add the chicken pieces and continue to sauté just until the outside of the chicken is no longer pink. Do not over cook the chicken here, it will finish cooking with the rice. 4. Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more. You should hear the rice popping. Finally, add the water and give everything a brief stir to make sure there is no rice stuck to the bottom of the skillet. 5. Place a lid on the skillet, turn the heat up to medium-high, and allow the water to come to a full boil. Once boiling, turn the heat down to low and let it simmer for 10 minutes. 6. After the rice has simmered for 10 minutes, lift the lid briefly to sprinkle the frozen vegetables on top, then replace the lid immediately. Make sure the vegetables are spread evenly over the surface. Let the skillet continue to heat over low for an additional five minute. 7. After steaming the rice and vegetables together for 5 minutes, turn the heat off and let the skillet rest with the lid in place for an additional five minutes. 8. Give the teriyaki sauce another brief stir, lift the lid on the skillet, and drizzle the sauce over the vegetables. Make sure to scrape out all the sugar from the bottom of the bowl. Using a spatula or large spoon, gently fold the rice and vegetables together until everything is mostly coated in the sauce. Make sure to scoop all the way to the bottom of the skillet when folding, as the sauce will sink to the bottom. 9. Place the lid back on top and let the skillet rest for a final 5 minutes to let the flavor soak in (heat turned off). Sprinkle sliced green onions over top just before serving. 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 One Pot Teriyaki Chicken and Rice 0:09 Mix soy sauce, brown sugar and sesame oil in a bowl. 0:15 Dice chicken breast 0:22 Add to pan with garlic and ginger 0:26 Sauté 0:29 Add jasmine rice to pan 0:33 Add water to pan 0:38 Simmer 0:42 Add frozen vegetables 0:46 Steam 0:50 Fold in sauce 0:59 Top with green onions

  • Vegan Creamy Mushroom Ramen
    August 30, 2020

    This incredibly simple Vegan Creamy Mushroom Ramen is a rich and flavorful 15 minute meal that only requires a handful of ingredients! FULL RECIPE BELOW. 👇 PRINTABLE RECIPE: https://www.budgetbytes.com/vegan-creamy-mushroom-ramen/ INGREDIENTS 1/2 Tbsp cooking oil ($0.02) 4 oz. baby bella mushrooms ($0.85) 1.5 cups vegetable broth ($0.20) 1 handful fresh spinach ($0.53) 1 package ramen noodles (discard seasoning) ($0.25) 1/2 cup coconut milk (canned) ($0.66) OPTIONAL GARNISHES 1 green onion, sliced ($0.11) 1 Tbsp chili garlic sauce or sriracha ($0.13) INSTRUCTIONS 1. Slice the mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and all the moisture in the bottom of the pot has evaporated. 2. Add the vegetable broth, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, add the ramen noodles (without the seasoning packet) to the broth. Cook the noodles in the boiling broth for about 3 minutes, or until tender. 3. Turn the heat off, add a heaping handful of fresh spinach, and stir until the spinach is wilted (about 30 seconds). Pour the coconut milk into the pot and stir to combine. 4. Serve the Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce. 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 Timestamp: 0:00 Intro 0:07 Slice mushrooms 0:12 Heat oil in pan and add mushrooms 0:17 Add vegetable broth 0:20 Add ramen 0:26 Add spinach 0:33 Add coconut milk 0:38 Sprinkle in green onion 0:40 Add sriracha as desired

  • Spinach Artichoke Grilled Cheese
    August 23, 2020

    Spinach Artichoke Grilled Cheese is like your favorite restaurant appetizer turned into a meal. Rich, creamy, cheesy, and totally veggilicious! FULL RECIPE BELOW. 👇 PRINTABLE RECIPE: https://www.budgetbytes.com/spinach-artichoke-grilled-cheese/ Total Cost: $3.63 recipe. /$1.82 serving INGREDIENTS 1/4 lb. frozen chopped spinach ($0.50) ½ 12oz. jar quartered artichoke hearts in water ($1.30) 1 cup shredded mozzarella ($0.85) 2 Tbsp grated Parmesan ($0.22) 2 Tbsp mayonnaise ($0.20) 1/8 tsp garlic powder ( $0.02) 1/8 tsp crushed red pepper (optional) ($0.02) 1/8 tsp salt ($0.02) Freshly cracked black pepper ($0.02) 2 pieces focaccia* or bread of choice ($1.19) 2 tsp butter (optional) ($0.26) INSTRUCTIONS 1. Thaw the spinach, then squeeze out as much water as possible. You should have about 1 cup chopped spinach before squeezing the water out and about 1/2 cup after squeezing. 2. Drain the artichoke hearts well, then chop them into small bite-sized pieces. Add the chopped artichokes to a large bowl with the spinach, mozzarella, Parmesan, mayonnaise, garlic powder, crushed red pepper, salt, and pepper. Stir the ingredients until evenly combined. 3. Spread about 1/2 tsp butter on each slice of bread. Pack about 1 cup of the cheese and vegetable mixture between two slices of bread, buttered sides facing out. 4. Place the sandwiches in a large skillet and cook over medium-low heat until the outsides are golden brown and the filling has melted. Serve immediately. NOTES *If you're using focaccia, you may not need to butter the slices. 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 Timestamp 0:00 Intro 0:08 In a bowl combine spinach, artichoke hearts, mozzarella, parmesan, mayo, garlic powder, salt, pepper, and red pepper flakes. 0:23 Stir to combine 0:28 Slice focaccia 0:30 Add filling to focaccia slices 0:46 Place and skillet and cook until brown and filling is melted.

  • One Pot Creamy Sun Dried Tomato Pasta
    August 16, 2020

    This incredibly fast and easy Creamy Sun Dried Tomato Pasta cooks in 30 minutes and uses just one pot. The perfect quick and satisfying weeknight dinner! FULL RECIPE BELOW. 👇 PRINTABLE RECIPE: https://www.budgetbytes.com/one-pot-creamy-sun-dried-tomato-pasta/ Total Cost: $4.22 recipe / $1.06 serving INGREDIENTS ½ cup sun dried tomatoes ($1.66) 2 Tbsp butter ($0.26) 2 cloves garlic, minced ($0.16) 8 oz. fettuccine ($0.67) 1/2 tsp dried basil ($0.05) Freshly cracked pepper ($0.05) 2 cups chicken broth* ($0.26) 2 oz. cream cheese ($0.30) 1 cups whole milk ($0.37) 1/4 cup grated Parmesan ($0.44) INSTRUCTIONS 1. Chop the sun dried tomatoes into small bite-sized pieces. 2. Add the butter and garlic to a deep skillet or Dutch oven. Sauté the garlic over medium heat for about one minute, or until it is very fragrant. 3. Add the fettuccine, sun dried tomatoes, dried basil, some freshly cracked pepper, and the chicken broth to the skillet. If needed, break the fettuccine in half to make sure it lays flat in the skillet and is submerged in broth. 4. Place a lid on the skillet, turn the heat up to high, and bring the broth to a boil. As soon as it reaches a boil, give the pasta a good stir, replace the lid, and turn the heat down to low or the lowest setting that maintains a simmer. 5. Let the pasta simmer in the broth for 7-10 minutes, or until most of the broth is absorbed and the pasta is tender, stirring every couple of minutes and always replacing the lid. 6. Keeping the heat on low, cut the cream cheese into chunks and stir it into the pasta. Once the cream cheese has melted, add the milk and stir until a smooth sauce forms. Finally, add the grated Parmesan over top and stir until it has melted into the sauce. Serve with extra freshly cracked pepper, if desired. 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 Timestamp: 0:00 Intro 0:13 Add butter and garlic to a pan and saute until fragrant 0:17 Add sun dried tomatoes, basil and cracked pepper 0:21 Add fettuccine and chicken broth 0:27 Cover and simmer for 7-10 minutes 0:31 Stir often 0:38 Add cream cheese and milk 0:54 Add parmesan