BUDGET FOOD

  • Honey Glazed Salmon
    March 3, 2021

  • Teriyaki Salmon
    March 2, 2021

  • Spinach Pie
    March 1, 2021

  • Homemade Naan
    March 1, 2021

  • Small Batch Deviled Eggs
    February 27, 2021

  • Instant Pot Potato Soup
    February 25, 2021

  • Baked Ginger Salmon
    February 24, 2021

  • Chickpea Curry
    February 23, 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!

  • Vegetable Tofu Scramble
    February 19, 2021

  • Cumin Lime Coleslaw
    February 17, 2021

  • 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!

  • 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

  • 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

  • Marinated Cauliflower Salad
    January 3, 2021

    Marinated cauliflower salad is full of crunchy and colorful vegetables marinated in a homemade Italian dressing. Perfect for meal prep! FULL RECIPE BELOW. PRINTABLE RECIPE: https://www.budgetbytes.com/marinated-cauliflower-salad/ INGREDIENTS ITALIAN DRESSING* ½ cup olive oil ($0.84) ¼ cup red wine vinegar ($0.40) 1 tsp Dijon mustard ($0.06) ¼ tsp garlic powder ($0.02) 1 Tbsp Italian seasoning ($0.30) ½ tsp salt ($0.02) ¼ tsp freshly cracked black pepper ($0.02) 2 Tbsp grated Parmesan ($0.22) SALAD 1 head cauliflower ($2.39) 1 2.25oz. can sliced black olives ($1.49) ½ 12oz. jar banana pepper rings ($0.90) 1 red bell pepper ($1.50) ⅓ cup diced red onion ($0.16) 2 Tbsp chopped fresh parsley ($0.08) INSTRUCTIONS 1. Make the dressing first, so the flavors have time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan. Whisk the ingredients together or close the jar and shake until combined. Set the dressing aside. 2. Remove the leaves and stem from the cauliflower, then chop it into very small florets (about the size of a grape). Place the chopped cauliflower in a large bowl. 3. Drain the black olives and remove the banana peppers from the jar. Add both to the bowl with the cauliflower. 4. Dice the red bell pepper and finely dice the red onion and parsley. Add them to the bowl. 5. Pour the prepared dressing over the salad, then toss to combine. Refrigerate the salad for at least 30 minutes to allow the flavors to absorb. Stir again just before serving. This salad gets better as it refrigerates and the cauliflower has more time to marinate. Always stir just before serving to redistribute the flavors. NOTES *Store-bought Italian dressing can be used in place of homemade. 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 Dressing 0:26 Chop Cauliflower into Florets 0:35 Combine Vegetables in Bowl 0:41 Add Dressing 0:45 Stir to Combine 0:54 Serve and Enjoy!

  • 4 Cozy Winter Soups
    December 20, 2020

    Here are FOUR super cozy soups to keep you full and warm on cold winter nights! Links to full recipes below 👇👇👇 0:00 Title 0:06 Homemade Chicken Noodle Soup https://www.budgetbytes.com/chicken-noodle-soup/ 1:02 Vegan Winter Lentil Stew https://www.budgetbytes.com/vegan-winter-lentil-stew/ 1:53 Easy Broccoli Cheddar Soup https://www.budgetbytes.com/easy-broccoli-cheddar-soup/ 2:58 Smoky Potato Chickpea Stew https://www.budgetbytes.com/smoky-potato-chickpea-stew/ See all of our delicious soup recipes here: https://www.budgetbytes.com/category/recipes/soup/ Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes

  • Beef Taco Skillet
    December 13, 2020

    This Beef Taco Skillet can repurpose your leftover ingredients into a fast, easy, and hearty weeknight dinner. FULL RECIPE BELOW. 👇 PRINTABLE RECIPE: https://www.budgetbytes.com/beef-taco-skillet/ INGREDIENTS HOMEMADE TACO SEASONING 1 Tbsp chili powder ($0.30) 1 tsp smoked paprika ($0.10) 1 tsp ground cumin ($0.10) 1/4 tsp cayenne pepper ($0.02) 1/2 tsp dried oregano ($0.05) 1/4 tsp salt ($0.02) 1/4 tsp freshly cracked black pepper ($0.02) SKILLET INGREDIENTS 1/2 lb. ground beef ($2.85) 1 15oz. can black beans ($0.89) 1 pint grape tomatoes (or one large tomato) ($1.49) 4 oz. tortilla chips ($0.50) 2 oz. shredded cheddar cheese ($0.42) 1 green onion ($0.11) INSTRUCTIONS 1. Combine the ingredients for the homemade taco seasoning in a small bowl (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and pepper). 2. Slice the green onion and cut the grape tomatoes in half (if using one large tomato, cut it into a small dice). 3. Add the ground beef to a skillet and cook over medium until it is fully browned. If you're using a higher fat content beef (20% or higher), drain the excess fat before moving to the next step. If you're using a very lean ground beef (less than 10% fat) you may need to add a touch of oil to the skillet to keep the beef from sticking. 4. While the beef is cooking, rinse and drain the can of black beans. Add the black beans to the skillet with the prepared taco seasoning. Continue to stir and cook over medium heat for about 2 minutes more, or until heated through. 5. Add the tomatoes to the skillet and continue to cook over medium, stirring often, until the tomatoes begin to break down a bit (about three more minutes). 6. Finally, add the tortilla chips and stir to combine with the other ingredients in the skillet. 7. Top the skillet with the shredded cheese, place a lid on top, and let it heat for 1-2 minutes, or just until the cheese is melted. Sprinkle the 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 Introduction 0:11 Brown Ground Beef 0:18 Add Black Beans and Taco Seasoning 0:25 Add Tomatoes 0:30 Add Tortilla Chips 0:37 Top with Cheese 0:45 Finish with Sliced Green Onion 0:48 Serve

  • One Pot Creamy Pesto Chicken Pasta
    December 6, 2020

    This super lush and Creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes! FULL RECIPE BELOW. 👇 PRINTABLE RECIPE: https://www.budgetbytes.com/one-pot-creamy-pesto-chicken-pasta/ INGREDIENTS 1 lb. boneless, skinless chicken breast ($5.56) 2 Tbsp butter ($0.26) 2 cloves garlic ($0.16) 1/2 lb. penne pasta ($0.40) 1.5 cups chicken broth ($0.20) 1 cup milk ($0.32) 3 oz. cream cheese ($0.29) 1/3 cup basil pesto ($0.73) 1/4 cup grated Parmesan ($0.44) freshly cracked pepper ($0.03) 1 pinch crushed red pepper ($0.02) OPTIONAL ADD-INS 3 cup fresh spinach ($0.90) 1/4 cup sliced sun dried tomatoes ($1.10) INSTRUCTIONS 1. Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside. 2. While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more. 3. Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil. 4. Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time. 5. Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined. 6. If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, 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 Sauté Chicken in Butter 0:14 Add Minced Garlic 0:17 Add Pasta and Broth 0:24 Simmer 0:31 Stir in Cream Cheese, Pesto, and Milk 0:43 Add Parmesan 0:47 Season with Pepper and Crushed Red Pepper 0:49 Fold in Sun Dried Tomatoes and Spinach 1:00 Serve and Enjoy!

  • 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

  • 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

  • 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