Budget Bytes

Cottage Cheese Eggs

Jess Rice — Mon, 20 Jul 2026 13:30:00 +0000

These Cottage Cheese Eggs turn three everyday eggs into an extra-creamy breakfast using just four simple ingredients! A little cottage cheese works some serious breakfast magic here, giving every bite a soft texture and mild flavor I can’t get enough of. These cottage cheese eggs are ready in about 15 minutes, pack roughly 11 grams of protein per serving, and might just be the most delicious upgraded scrambled eggs you’ve ever had. 😉

Creamy Cottage Cheese Scrambled Eggs

I have chickens at home, so every time we crack an egg into a frying pan, I do a little happy dance. Raising chickens takes a lot of work, so it’s never lost on me what an incredible, nutrient-dense source of protein each little egg provides! Now, I know most of us don’t keep chickens at home (and I can tell you—it’s almost certainly more budget-friendly not to. Ha!). And I’m sure we all remember when egg prices skyrocketed and threw our grocery budgets into a total tailspin, but the great news is that egg prices have leveled out, making them once again a wonderfully affordable, high-quality protein staple. Pair that budget-friendly win with this recipe for cottage cheese eggs, and you truly can’t lose!

The addition of protein-packed cottage cheese is all it takes to make your classic scrambled eggs extra creamy and delicious. It’s protein added to protein! Which also means it’ll keep you FULL and doesn’t cost a ton, either! I add just a couple spoonfuls, which is enough to make the eggs soft and tender without adding too much moisture to the pan. I also like to gently mix in the cottage cheese so a few soft curds remain for a super creamy bite. Even if you’re not planning to hit the gym, this easy breakfast is going to make you very happy!

Whisk the eggs really well! Beat the eggs and salt until the mixture is an even sunny yellow and looks slightly airy. This helps the eggs cook into softer, more uniform curds instead of leaving behind firm streaks of egg white.
Adjust the heat to your stovetop. During testing, I found that my pan needed to be on the medium heat setting at our test kitchen, but medium-low was sufficient on my stovetop at home. If you feel like your cottage cheese scrambled eggs are taking too long to cook, and the texture is getting a little broken, kick the heat up a little and stop moving them around in the pan for a minute. Flip or stir once you see the eggs are cooking into more solid curds.
Stir gently, then let the eggs cook. Use slow, sweeping motions to move the cooked egg aside and bring the liquid egg into contact with the pan. Try not to stir constantly, since the eggs need a few short pauses against the hot surface to form proper curds and allow excess moisture to cook away.
Don’t mistake the cottage cheese for uncooked egg white! Because I add it after the eggs are fully whisked, a few small curds will be visible in the finished eggs. That texture is completely intentional and adds a creamy mouthfeel. If you prefer a totally smooth result, you can blend the egg mixture before cooking, but it’ll likely have a different texture than the version I’m sharing here.

Print Add to Collection

Cottage Cheese Eggs

These easy Cottage Cheese Eggs are soft, protein-packed, and made with just 4 ingredients. A quick 15-minute breakfast that’s perfect for busy mornings!

Course Breakfast

Cuisine American

Total Cost $0.58 recipe / $0.29 serving

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 172kcal

Author Jess Rice

Equipment

Frying Pan

Ingredients

3 large eggs $0.30
⅛ tsp salt $0.01
2 Tbsp cottage cheese $0.15*
1 Tbsp butter $0.12

Instructions

Gather your ingredients.
Whisk the eggs well, and then whisk them some more! With a fork or a whisk, beat the eggs and salt together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites visible.
Add the cottage cheese.
Gently whisk the cottage cheese into the eggs, being careful to leave some of their natural texture intact. I think it adds to a pleasant mouthfeel to leave some of the curds!
Add butter to a skillet over medium-low heat. Once melted and a little foamy, add the cottage cheese egg mixture.
Be patient, let the eggs come up to temperature and begin to stir them in the pan once you see the color of your eggs turn from yellow to a more creamy bright yellow. Gently stir to move around the uncooked liquidy part of the egg to expose it to the pan. Don’t constantly stir, or you’ll end up with a sloppy mess. This doesn’t take long though, so don’t walk away!
Once the eggs are cooked, set but not tough or browning, remove them from the heat and enjoy!**

See how we calculate recipe costs here.

Notes

*You can use full-fat or low-fat cottage cheese, and either small or large curds will work. I always use 4% cottage cheese. If yours has a lot of liquid sitting on top, give it a quick stir or spoon off the excess before measuring.

**The eggs will continue cooking after you remove the pan from the heat. For softer, looser curds, take them off while they’re set but still slightly glossy.

Nutrition

how to make Cottage Cheese Eggs Step-by-Step Photos

Gather all of your ingredients.

Whisk the eggs: Crack 3 large eggs into a medium bowl and add ⅛ tsp salt. Whisk thoroughly until the mixture is an even, sunny yellow with no visible streaks of egg white. Whisking well helps create softer, more evenly cooked eggs.

Add the cottage cheese: Add 2 Tbsp cottage cheese to the eggs (I use 4% cottage cheese).

Gently whisk just until it is distributed throughout the mixture. Leave some of the cottage cheese curds intact to give the finished eggs a soft and creamy texture.

Cook the eggs: Add 1 Tbsp butter to a nonstick skillet and place it over medium-low heat. Let the butter melt and become lightly foamy, but don’t let it brown. Pour the cottage cheese and egg mixture into the skillet. Let it sit undisturbed for several seconds, or until the eggs around the edges and across the bottom begin to turn from glossy yellow to a creamy, opaque yellow.

Gently scramble the eggs: Use a wooden spatula (or chopsticks!) to slowly push the cooked egg from the edges toward the center of the skillet. Tilt the pan slightly as needed so the uncooked egg can flow into the empty spaces and make contact with the hot surface. Stir only occasionally rather than continuously, which helps the eggs form soft, tender curds instead of becoming loose or mushy.

Continue gently folding and pushing the eggs around the skillet until they’re mostly set but still look slightly glossy and moist. This should only take a few minutes, so stay close to the stove!

Serve: Take the skillet off the heat before the eggs look completely dry, as they’ll continue cooking slightly from the residual heat. Serve your scrambled eggs with cottage cheese immediately, while they’re hot and delicious! Enjoy.

Serving Suggestions

I like to finish these cottage cheese scrambled eggs with a sprinkle of fresh chopped chives for a little extra flavor and color, but that’s totally optional. Sliced green onions, a crack of black pepper, or a few shakes of hot sauce are all great choices, too.

For a fuller breakfast, serve them with air fryer bacon, which cooks in about the same amount of time, along with fresh fruit or buttered toast (I love mine with tomato butter, personally!). A couple of reheated sheet pan pancakes are another fun option if you keep a batch tucked away in the freezer. Then add a glass of cold brew coffee, and breakfast is officially handled.

Storage & Reheating

These cottage cheese eggs are best when they’re freshly made. If you do have leftovers, let them cool, then transfer them to an airtight container and refrigerate for 3-4 days. I recommend making them fresh whenever possible, since scrambled eggs can become firmer once chilled and reheated.

Reheating

Reheat the eggs in the microwave in 20-30 second intervals, stirring between each one, until heated through. Keep a close eye on them, as reheating for too long can make the eggs overcooked and rubbery. Any leftover cottage cheese eggs would be delicious stirred into veggie fried rice for an easy dinner later in the day!

Love Cottage Cheese? Try These Recipes Next:

These Egg Muffins turn odds and ends from the fridge into a delicious grab-and-go breakfast.
I’d fill these easy Cottage Cheese Wraps with hummus, roasted vegetables, and feta for an easy lunch!
Our Cottage Cheese Breakfast Bowls give you six easy ways to keep breakfast from getting boring (and there’s something for everyone!)

Poached Eggs

How to Fry an Egg

Air Fryer Hard Boiled Eggs

How To Make Soft Boiled Eggs

The post Cottage Cheese Eggs appeared first on Budget Bytes.

21 Tomato Recipes Worth Making While They’re in Season

Jess Rice — Sat, 18 Jul 2026 13:30:00 +0000

I grow tomatoes at home every summer, but I’ll still happily grab a few extra at the farmers market or store when they look too good to leave behind. They’re sweeter, juicier, and usually much cheaper than they are the rest of the year, so now is the perfect time to make the most of them! Most of these dishes put fresh summer tomatoes front and center, but I’ve also included a few recipes that use canned tomatoes for good measure. You’ll find salads, hearty dinners, cozy soups, and easy dishes made for sharing, all proving tomatoes are good for far more than topping a salad!

Shop with the season to save. Tomatoes are generally in season across the U.S. from June to September, when a larger local supply can mean lower prices at grocery stores and farmers’ markets. Exact timing will depend on the climate and variety. Early-season tomatoes (often smaller cherry varieties), mid-season tomatoes (including many Roma and slicer varieties), and late-season tomatoes (some heirloom tomatoes) can spread the harvest across summer and into early fall!
Look for “seconds” and buy by the box. Farmers’ markets and farm stands often sell slightly bruised, cracked, or extra-ripe tomatoes for less because they’re not quite pretty enough for display. They may not be salad material, but they’re perfect for sauces, soups, salsa, and roasting!
Store them the right way. Did you know you can buy (or pick!) tomatoes while they’re still a little green and let them ripen on the counter at room temperature? Just keep them away from direct sunlight! I like to store mine stem-side down because it helps protect the softer area around the stem and slows moisture loss. Avoid the refrigerator, since cold temperatures can dull their flavor and will change the texture. If this sounds familiar, you may have seen us share the same guidance over on our Instagram!

Hearty Dinners Featuring Tomatoes

Tomatoes deserve a whole lot more credit than just being a salad ingredient. They cook down into silky sauces, roast until they’re rich and jammy, and add brightness to everything from pasta to stuffed vegetables. These hearty dinner recipes all let tomatoes take center stage.

1. Creamy Tomato Spinach Pasta

Creamy Tomato and Spinach Pasta

Easier than a box meal, this creamy tomato and spinach pasta is also more flavorful and delicious. 100% real ingredients. Perfect for busy weeknights!

4.66 from 649 votes

$4.80 recipe / $1.20 serving Get the Recipe

Our quick-cooking creamy tomato spinach pasta is a great one to keep handy when summer dinner needs to stay simple. It comes together in about 30 minutes with pantry staples, and the tomatoes melt into a creamy sauce that coats the noodles. Toss in a few handfuls of spinach at the end, and you’ve got an easy weeknight dinner with barely any effort.

2. Angel Hair Pasta Pomodoro

Angel Hair Pasta Pomodoro

Angel Hair Pasta Pomodoro is an easy weeknight pasta recipe with tomatoes, olive oil, and herbs tossed with delicate noodles that cook in just 2 minutes!

4.80 from 10 votes

$5.21 recipe / $0.65 serving Get the Recipe

This angel hair pasta pomodoro is one of my favorite ways to let fresh tomatoes do what they do best. It has a short ingredient list, cooks quickly, and tastes wonderfully fresh thanks to ripe tomatoes, basil, garlic, and olive oil. I use angel hair because it cooks in just a few minutes, making this an easy way to turn in-season tomatoes into dinner.

3. Baked Feta Pasta

Baked Feta Pasta

This baked Feta Pasta recipe is made with budget-friendly roasted Roma tomatoes, onion, garlic, pasta, and a creamy block of feta! Easy and SO delicious!

4.86 from 7 votes

$11.05 recipe / $2.76 serving Get the Recipe

My version of feta pasta keeps the viral favorite budget-friendly by using Roma tomatoes, but you can definitely use cherry or plum tomatoes if you’ve got them growing at home! The tomatoes roast until sweet and juicy, creating a creamy sauce with almost no extra work. Once everything is soft and bubbling, just stir it together and toss it with the pasta.

4. Tuscan White Bean Stuffed Tomatoes

Tuscan White Bean Stuffed Tomatoes

This Tuscan White Bean Stuffed Tomatoes recipe is hearty, warming, and deeply satisfying. It's also budget-friendly and easy to make!

4.34 from 9 votes

$9.42 recipe / $2.35 serving Get the Recipe

If you’ve never tried my Tuscan white bean stuffed tomatoes, prepare to be surprised by how filling they are. I packed the stuffing with white beans, four types of veggies, herbs, and Parmesan, so every tomato becomes a complete meal. They’re certainly hearty enough for dinner but still feel fresh and summery!

5. Tomato Pie

Tomato Pie

This homemade tomato pie recipe is the perfect way to use up fresh summer tomatoes. It's creamy and tangy, and the leftovers are fantastic!

4.46 from 22 votes

$14.14 recipe / $1.76 serving Get the Recipe

When tomato season is in full swing, I always make at least one tomato pie. Juicy summer tomatoes, fresh basil, a tangy cheese and mayonnaise filling, and a flaky puff pastry crust come together to make one seriously delicious slice. It’s perfect for brunch, lunch, or an easy summer dinner, and I think the leftovers are even better the next day.

Tomato Soup Recipes

Soup might not be the first thing that comes to mind during tomato season, but it’s one of the best ways to use a generous haul! These recipes range from quick and comforting to chilled and refreshing, with several that can be frozen for another day.

6. Roasted Tomato Soup

Roasted Tomato Soup

Roasted tomato soup is made with fresh tomatoes, onions, and garlic that are slowly roasted until the flavors are deep, sweet, and cozy!

4.43 from 14 votes

$8.62 recipe / $2.16 serving Get the Recipe

Roasting makes all the difference in this roasted tomato soup. The tomatoes caramelize in the oven, which concentrates their sweetness and gives the soup a deep, rich flavor that fresh tomatoes alone can’t match. If you prefer a creamy bowl, I’d stir in a splash of heavy cream, half-and-half, or coconut milk before serving.

7. Tomato Lentil Soup

Tomato Lentil Soup

This tomato lentil soup is full of vegetables and herbs for a simple, flavorful, and warming winter soup. Makes great leftovers!

4.92 from 49 votes

$4.74 recipe / $0.79 serving Get the Recipe

Tomato lentil soup is one of those recipes I come back to because it’s comforting without taking all afternoon to make. Red lentils cook quickly, naturally thicken the soup, and add plenty of plant-based protein to make it satisfying enough for lunch or dinner!

8. Salmorejo

Salmorejo

Salmorejo is a cold Spanish soup that's delicious, creamy, easy to make, and a great way to use up summer tomatoes and day-old bread! On a hot summer day, it's pure tangy, velvety, perfection.

3.75 from 4 votes

$9.78 recipe / $1.22 serving Get the Recipe

Cold soup might sound unusual at first, but salmorejo makes total sense once summer is in full swing. Tomatoes, crusty bread, garlic, olive oil, and vinegar blend into a velvety soup that feels surprisingly substantial for such a short ingredient list. I’d definitely serve it well chilled on the hottest days.

9. Swamp Soup

Swamp Soup Recipe

A thick, tomatoey vegetable soup with "swampy" bits of spinach and gooey swiss cheese make this unconventional Swamp Soup unforgettable!

4.65 from 53 votes

$11.44 recipe / $1.43 serving Get the Recipe

Our swamp soup is basically tomato soup with the volume turned all the way up. Tomato sauce and diced tomatoes make the broth thick and hearty, frozen spinach adds plenty of vegetables with no chopping, and those gooey cubes of Swiss cheese are hands down the best part. It’s ready in about 30 minutes and makes eight servings, so it’s a great one for feeding a family or stocking the freezer.

10. Sopa de Letras

Sopa De Letras

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that's packed with flavor and ready in twenty!

4.59 from 12 votes

$6.70 recipe / $0.84 serving Get the Recipe

My daughter would be all over the alphabet pasta in sopa de letras, but I’m here for how quick and affordable it is. Roma tomatoes, onion, garlic, and vegetable broth are blended into the base, then the pasta is toasted before simmering, so it gets a little extra flavor. The whole pot is ready in just 20 minutes!

Fresh & Easy Summer Favorites

Tomatoes are one of my favorite budget ingredients when they’re in season because they can go in just about anything. These recipes stretch a few ripe ones into salads, sandwiches, salsa, and dressing with very little fuss.

11. Cucumber Tomato Salad

Cucumber Tomato Salad

This Cucumber Tomato Salad is a cold, crunchy, juicy mix of cucumbers, tomatoes, bell pepper, red onion, parsley, and feta tossed in a simple red wine oregano vinaigrette.

4.17 from 95 votes

$6.62 recipe / $1.10 serving Get the Recipe

Fresh tomatoes and crisp cucumbers were made for each other, and our cucumber tomato salad proves it. The simple vinaigrette lets the vegetables do the talking, and it pairs with just about anything coming off the grill!

12. Tomato Sandwiches

Tomato Sandwiches

Tomato sandwiches are a summertime staple. With juicy ripe tomatoes, creamy mayonnaise, and soft bread, they're a simple summer delight!

4.89 from 17 votes

$1.32 each Get the Recipe

I made these classic tomato sandwiches for lunch the other day, and they reminded me how good simple food can be. A perfectly ripe tomato, soft bread, mayonnaise, and plenty of black pepper really don’t need much else. 😋

13. Pico de Gallo

Pico de Gallo

This fresh and easy pico de gallo only takes a few minutes to make and adds vibrant flavor to your tacos, enchiladas, nachos, and more.

5 from 4 votes

$4.18 recipe / $0.35 serving Get the Recipe

There is almost always a bowl of pico de gallo in my fridge whenever we’re making tacos, burritos, or nachos. It’s fresh, easy to throw together, and tastes even better after the flavors mingle for a little while. Any leftovers disappear quickly around my house.

14. Caprese Salad

Caprese Salad

Nothing screams summer more than Caprese salad made with juicy, ripe tomatoes, creamy mozzarella cheese, and sweet and spicy basil!

5 from 1 vote

$13.93 recipe / $2.32 serving Get the Recipe

For me, a caprese salad tastes like summer in a bowl. Sweet tomatoes, creamy fresh mozzarella, fragrant basil, and a drizzle of balsamic create the perfect balance of juicy, creamy, fresh, and tangy in every forkful. I think it’s one of those recipes that proves great ingredients don’t need much help!

15. Avocado and Tomato Salad

Avocado and Tomato Salad

This simple avocado and tomato salad is a chunky mix of all of summer's fresh flavors, like tomato, avocado, lime, and cilantro.

4.17 from 6 votes

$6.13 recipe / $1.02 serving Get the Recipe

Think of our avocado and tomato salad as an extra chunky guacamole packed with fresh vegetables. The avocado makes it creamy, and the tomatoes, cucumber, and onion keep everything crisp and refreshing. It tastes best the day it’s made, but if you press plastic wrap directly onto the surface before refrigerating, the avocado stays greener for longer!

16. Tomato Basil Vinaigrette

Tomato Basil Vinaigrette

This tangy and slightly sweet tomato basil vinaigrette only requires a few simple ingredients and tastes great over salad and pasta alike.

5 from 7 votes

$1.34 recipe / $0.34 serving Get the Recipe

Tomato paste gives this tomato basil vinaigrette a rich tomato flavor, fresh basil keeps it bright, and it comes together in minutes with pantry staples. It’s especially good on tomato salads, pasta salads, or grilled vegetables!

Perfect for Potlucks

Summer cookouts, neighborhood potlucks, backyard BBQs, and family picnics all call for dishes that travel well and disappear fast. These tomato-packed recipes are easy to make ahead and always earn a spot on my table!

17. Tomato Mozzarella Pasta Salad

Tomato Mozzarella Pasta Salad

This Tomato Mozzarella Pasta Salad with homemade Parmesan Balsamic Vinaigrette is the perfect light and fresh summer meal. Perfect for potlucks!

4.94 from 33 votes

$8.59 recipe / $1.43 serving Get the Recipe

This tomato mozzarella pasta salad gives me all the fresh flavors I crave from a Caprese salad but stretches them into a budget-friendly pasta salad that’s perfect for feeding a crowd. The homemade Parmesan balsamic vinaigrette ties everything together, and I actually think it tastes even better after a little time in the fridge.

18. Mediterranean Tuna Salad

Mediterranean Tuna Salad

This simple, fresh, and filling Mediterranean Tuna Salad makes an easy protein-packed make-ahead lunch for your workweek.

4.84 from 36 votes

$10.75 recipe / $1.79 serving Get the Recipe

For an easy potluck dish that won’t take over your grocery budget, try our Mediterranean tuna salad. It stretches tuna with white beans, cucumber, tomatoes, red onion, parsley, and feta, then gets tossed with a simple vinaigrette. I’d make it ahead because the flavors get even better after a little time in the fridge.

19. Tomato Rice

Tomato Rice

Tomato rice is an easy yet flavorful side dish that uses only a few simple ingredients, and it's sure to liven up any dinner plate!

4.79 from 14 votes

$3.05 recipe / $0.38 serving Get the Recipe

Give a basic bag of rice a little personality with this tomato rice recipe! Tomato paste, garlic, onion, broth, and lime cook right into the pot, so the rice comes out savory, cozy, and anything but plain. And at about 38 cents per serving, it’s a very easy yes for me.

20. Tomato Relish

Tomato Relish

This Tomato Relish is tangy, sweet, slightly spicy, and PACKED with fresh flavors—everything a store-bought relish wishes it could be!

4.50 from 6 votes

$4.86 recipe / $0.81 serving Get the Recipe

Consider my tomato relish the answer to an overenthusiastic garden, farmers’ market haul, or grocery-store sale. Any tomato variety works, and the whole lot simmers with lime, ginger, onion, sugar, and spices until thick, juicy, and ready for burgers, toast, sandwiches, or gifting. It’s one of my favorite ways to turn a tomato surplus into something that actually earns its fridge space.

21. Tomato Butter

Tomato Butter

Use up your garden tomatoes with this budget-friendly Tomato Butter! It’s easy to make, packed with flavor, and perfect for meal prep.

5 from 3 votes

$3.58 recipe / $0.18 serving Get the Recipe

If you’ve never stirred fresh tomatoes into butter, tomato butter is about to become your newest summer obsession. It turns ordinary toast, corn, grilled vegetables, or pasta into something extra special with very little effort. I always keep leftovers in the freezer because it’s an easy way to save that fresh summer tomato flavor for later!

Easy Summer Dinner Ideas

Best Potluck Recipes

Zucchini Recipes

Best Pasta Salad Recipes

The post 21 Tomato Recipes Worth Making While They’re in Season appeared first on Budget Bytes.

Buffalo Chicken Stuffed Peppers

Melissa Nolan — Fri, 17 Jul 2026 13:30:00 +0000

These Buffalo Chicken Stuffed Peppers are my favorite workaround for turning creamy buffalo chicken dip into a totally acceptable weeknight dinner. This recipe starts with fresh diced chicken breast that I pan-sear, then fold into a buttery hot sauce mixture with cream cheese, cheddar, and a sprinkle of blue cheese for a classic buffalo flavor. The creamy, spicy filling gets piled into budget-friendly green bell pepper halves, baked until bubbly, and finished with green onions for a fresh bite. They’re ooey, gooey, salty, spicy, knock-your-socks-off delicious, and totally satisfying as a full meal!

Buffalo Chicken Stuffed Bell Peppers

Something you should know about me: I LOVE a good dip. I know it’s slightly frowned upon to make a dip your entire dinner, so I creatively came up with this buffalo chicken stuffed peppers recipe. Boom, problem solved. It takes everything I adore about buffalo chicken dip and makes it more ‘socially acceptable’ to eat as a full meal. I make everything from scratch in this recipe, starting with searing the chicken, so you don’t need to rely on leftovers or rotisserie chicken if you don’t already have it.

Once the chicken is seared, I turn it into a creamy buffalo filling with hot sauce, butter, cream cheese, garlic powder, onion powder, and plenty of cheddar. I follow our classic stuffed peppers recipe here and use halved bell peppers because it’s such a budget-friendly way to make whole peppers go further. Finish the peppers with blue cheese crumbles and fresh green onions, and if you’re a buffalo chicken fan like me, you won’t hesitate for a second to call this dinner.

Stretch your peppers into multiple servings. I use 3 large green bell peppers and slice them in half lengthwise to make 6 servings, which keeps the cost down without making the portions feel skimpy. The halves also lay flat in the baking dish, which makes them SO much easier to fill!!
Pat and drain the chicken. I pat the chicken dry before searing so it browns instead of steams, then drain it on paper towels after cooking to keep the filling from turning watery.
Dice the chicken small and evenly. I keep the chicken pieces small, so they cook through quickly in the skillet. Even pieces also mix into the sauce better, so the filling tastes like creamy buffalo chicken all the way through. The internal temperature of the chicken should reach 165°F before serving.
Lower the heat before making the sauce. Medium-high heat is great for searing the chicken, but I turn it down to medium before adding the butter, hot sauce, and cream cheese so the sauce melts together smoothly.
Add extra veggies if you want to bulk them up. Sauté mushrooms or onions after the chicken comes out of the skillet, or stir in peas or corn with the cooked chicken before stuffing the peppers.

Cooking the chicken yourself is usually the cheapest option, and that’s why I wrote the recipe this way. But listen, time is valuable too! If it’s one of those nights, grab a rotisserie chicken and keep moving. Cold rotisserie chickens are often cheaper than hot ones, so check that section first if your store has both.

This recipe uses 1½ lbs. of raw chicken breast, which equals about 3 cups of cooked diced or shredded chicken. Just skip the searing step, stir the cooked chicken into the buffalo sauce until it’s warmed through, then stuff the peppers and bake as written.

Print Add to Collection

Buffalo Chicken Stuffed Peppers

This Buffalo Chicken Stuffed Peppers recipe is loaded with tender chicken, spicy buffalo sauce, cheddar, and blue cheese. An easy AND delicious dinner!

Course Main Course

Cuisine American

Total Cost $11.45 recipe / $1.91 serving

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 389kcal

Author Melissa Nolan

Equipment

8×10 Casserole Dish
Large 12" skillet

Ingredients

nonstick cooking spray $0.01
1½ lb. chicken breasts small dice, (2 breasts, 680g) $4.00*
¼ tsp salt $0.01
½ tsp black pepper freshly cracked, $0.08
1 Tbsp vegetable oil $0.04
3 large green bell peppers cut lengthwise & seeds removed, $2.46**
1 Tbsp butter $0.11
½ cup hot sauce 4oz., $1.29***
½ tsp garlic powder $0.02
½ tsp onion powder $0.02
4 oz. cream cheese cubed, $0.91
1½ cups cheddar cheese grated & divided, (150g) $1.18****
¼ cup blue cheese 45g, $1.20*****
2 green onions sliced, $0.12

Instructions

Gather and prepare all ingredients. Preheat the oven to 350°F and grease an 8×10-inch casserole dish with nonstick cooking spray and set it aside.
Dice the chicken into small pieces and pat dry with paper towels. Season the chicken evenly with salt and pepper.
Heat oil in a large skillet over medium-high heat. Once hot, add the cubed chicken in an even layer. Sear in batches if needed. Cook undisturbed for 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken from the skillet and place it on paper towels to drain. Set aside.
Turn the heat to medium and add the butter, hot sauce, garlic powder, onion powder, and cream cheese. Stir until the cream cheese has melted, about 2 minutes.
Add 1 cup of cheddar cheese and the diced chicken back into the pan. Fold until it melts and combine for about 1 minute. Then turn off the heat.
Place the bell peppers in the casserole dish, cut side up. Fill each pepper with the buffalo chicken filling.
Bake the peppers, uncovered, in the oven for 20 minutes. Remove them from the oven, then evenly top with the remaining cheddar cheese and blue cheese.
Place them back in the oven and continue cooking for an additional 15 minutes. Top with green onions, then enjoy!

See how we calculate recipe costs here.

Notes

*Boneless, skinless chicken thighs also work well in this recipe and will add a slightly richer flavor since they’re fattier than chicken breasts. They may need an extra minute or two in the skillet, and I’d still drain them on paper towels before adding them to the sauce. You can also use about 3 cups leftover cooked diced, or shredded chicken. Skip the searing step and stir the cooked chicken into the buffalo sauce until warmed through.

**I use green bell peppers because I love the taste and price! Feel free to use any color, or even try poblano peppers if you want to. Red, yellow, and orange peppers are all sweeter than green peppers, but will still be delicious here.

***I love and use Frank’s Red Hot Original hot sauce, and it’s got a kick! It has about a medium heat level. Feel free to use a less (or more) spicy hot sauce, or your favorite!

****Cheddar cheese is great here because it melts easily, and adds a sharp flavor. Mozzarella, provolone, Mexican cheese blend, or a mix of cheeses will also work if that’s what you have on hand.

*****I really love blue cheese, and it’s pretty traditional for buffalo chicken recipes. I know many people don’t love blue cheese, so feel free to omit it or use feta, goat cheese, or another cheese of your choice as an alternative. You can also serve these buffalo chicken stuffed peppers with a bottle of blue cheese dressing, and let everyone add their own.

Nutrition

how to make Buffalo Chicken Stuffed Peppers Step-by-Step Photos

Gather all of your ingredients. Preheat the oven to 350°F. Lightly grease an 8×10-inch casserole dish with nonstick cooking spray and set it aside.

Prep the chicken: Start by dicing 1½ lbs. chicken breasts into small, even pieces. Try to keep the pieces a similar size so they cook at the same rate.

Pat the chicken dry with paper towels, then season evenly with ¼ tsp salt and ½ tsp freshly cracked black pepper. Patting the chicken dry helps it get a nice sear in the skillet.

Brown the chicken: Heat 1 Tbsp vegetable oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the diced chicken in an even layer. Sear in batches if needed so the chicken browns evenly. Cook undisturbed for 3 minutes, then flip and cook for another 3 minutes, or until the chicken is lightly browned. Transfer the chicken to a paper towel-lined plate to drain and set aside.

Make the buffalo sauce: Turn the heat down to medium. Add 1 Tbsp butter, ½ cup hot sauce, ½ tsp garlic powder, ½ tsp onion powder, and 4 oz. cubed cream cheese to the skillet. Stir constantly until the butter and cream cheese melt into a smooth, creamy buffalo sauce, about 2 minutes.

Finish the filling: Add 1 cup shredded cheddar cheese and the cooked chicken back to the skillet. Fold everything together until the cheese is melted and the chicken is coated in the creamy buffalo sauce, about 1 minute. Turn off the heat.

Stuff the peppers: Place 3 large green bell peppers (cut in half lengthwise with the seeds removed), cut-side up in the prepared casserole dish. Nestle them close together so they stay steady while baking. Divide the buffalo chicken filling evenly between the 6 pepper halves, gently mounding the filling as needed.

Bake: Place the baking dish in the oven and bake the buffalo chicken stuffed peppers uncovered for 20 minutes, or until the filling is hot and the peppers are beginning to soften but still hold their shape.

Add more cheese: Remove the dish from the oven. Sprinkle the peppers evenly with the remaining ½ cup shredded cheddar cheese and ¼ cup blue cheese crumbles.

Return the dish to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly and the peppers are tender.

Finish: Now top your peppers with 2 sliced green onions, then serve. Enjoy!

Serving Suggestions

Each serving is one pepper half, so I like to add a simple side to round these buffalo chicken stuffed peppers out for dinner. Rice is my favorite budget-friendly pick because it stretches the meal and catches any extra creamy buffalo filling that sneaks out of the peppers. For something heartier, roasted potatoes, potato wedges, or sweet potato fries all give you a cozy plate without much extra work. For something fresh, go with a salad that can stand up to the spicy, cheesy filling. My easy green bean salad adds crunch and a bright, tangy bite. I also love our strawberry spinach salad here as it brings a natural sweetness that plays so well with buffalo sauce. A few celery and carrot sticks also keep things cool and crunchy!

You can prep these buffalo chicken stuffed peppers ahead of time! I like to make the buffalo chicken filling first, let it cool, then store it in an airtight container in the fridge for up to 2 days. You can also slice and clean the bell peppers ahead of time and store them in the fridge.

For the best texture, I’ll assemble the peppers right before baking. If you want to fully assemble them ahead, let the filling cool, then stuff the peppers, and cover the baking dish and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes as they’re going into the oven cold.

Storage & Reheating

Store any cooled leftover peppers in an airtight container in the refrigerator for 3-4 days.

Reheating

Reheat the buffalo chicken stuffed peppers in the microwave until warmed through, or place them in a 350°F oven until hot.

Freezing

You can freeze these buffalo peppers, but they’ll soften more after thawing and reheating. Freeze them in an airtight freezer-safe container for up to 2-3 months, then thaw overnight in the refrigerator before reheating.

Try These Stuffed Pepper Recipes Next:

These Philly Cheesesteak Stuffed Peppers are hearty, cheesy, and packed to the brim with filling.
I’d tuck Chorizo Stuffed Bell Peppers into my meal plan for an easy make-ahead dinner!
This Stuffed Pepper Skillet gives you tender peppers, savory sausage, and cheesy rice all in one pan.
I’ll serve these classic Stuffed Bell Peppers when I want something comforting that already has the meat, vegetables, and rice in one dish!

Enter for a chance to win a $500 Walmart Gift card

Paige Rhodes — Wed, 15 Jul 2026 15:00:00 +0000

Your Grocery Bill, On Us!

How to Enter:

Budget Bytes is giving away a $500 Walmart eGift Card to one lucky winner to spend on their groceries. The winner will be selected at random from all eligible entries once the giveaway closes on August 12; no purchase is necessary to enter, and the sweepstakes is open to legal residents of the US and Canada (excluding Quebec). Entries are only accepted via the simple form below.

If you can’t see the form, you can enter by clicking here.

We chose Walmart for this giveaway because the grocery giant captures roughly 21.2% of the entire U.S. grocery market share (by comparison, Kroger is second at 8.9%). Over 90% of the U.S. population lives within 10 miles of a Walmart store. This giveaway is not in partnership with Walmart.

The post Enter for a chance to win a $500 Walmart Gift card appeared first on Budget Bytes.

Creamy Mushroom Chicken

Beth Moncel — Wed, 15 Jul 2026 13:30:00 +0000

This Creamy Mushroom Chicken is one of my favorite skillet recipes for turning simple chicken thighs into a cozy dinner in about 35 minutes. I keep the spirit of a good pan sauce here, using browned chicken thighs, mushrooms, garlic, Parmesan, and half-and-half (instead of heavy cream) to make a creamy, savory sauce without driving up the cost. The mushrooms help stretch the meal a little further, and the garlic makes the whole skillet smell AH-MAZING. The sauce is garlicky, mushroomy, and perfect spooned over pasta or rice, or if you’re trying to curb the carbs, make a big ol’ beautiful salad to complement the rich flavors!

“Hands down the absolute best sauce I’ve ever made! And after I saved some in the fridge, and reheated it the next day, it only took a tiny bit of stirring with a fork to get it back to the perfect consistency of the first day! Thank you so much!”
Julee Bormet

A Creamy Mushroom Chicken Dinner

The base of this flavorful, creamy mushroom chicken recipe is a simple skillet pan sauce, which means all the flavor starts with the chicken. I brown the chicken thighs first, which leaves behind those little browned bits on the bottom of the skillet, then add broth and half and half to loosen them up so they can melt right into the sauce.

I use boneless chicken thighs here because they stay juicy and are usually one of the more affordable cuts. Then the mushrooms cook down until they’re browned and juicy, adding the most delightful umami (savory) flavor to the whole dish. The half-and-half also works well here because it has enough fat to stay smooth over gentle heat, especially once the Parmesan melts in and adds a little extra body to the sauce. It’s not meant to be a super thick gravy, but it should be silky enough to spoon over the chicken and whatever you serve underneath. That creamy sauce, though! 🤤

Boneless chicken thighs keep this recipe budget-friendly. They’re also thin enough to cook quickly without slicing or pounding. If you only have chicken breasts, I’d use 2 breasts and filet them into 4 thinner pieces so they cook evenly, as we do in our creamy garlic chicken. Thin-cut pork chops also work well with this kind of sauce, but I’d follow the searing and simmering guidance from our creamy pork chops so they stay tender instead of overcooking!
Brown the chicken first. Once the chicken hits the skillet, I don’t move it around too much so it can develop a nice golden surface. Browning adds flavor to the chicken and leaves behind the little savory bits that make the sauce taste so much better. The chicken should reach 165°F internally before serving.
Let the mushrooms cook down. Slice the mushrooms about ¼-inch thick, so they have enough surface area to brown but don’t disappear into the sauce. They should shrink, darken slightly, and look glossy and tender before you move to the next step.
Keep the sauce at a gentle simmer. Half-and-half works well in this pan sauce, but it can separate if it boils too hard. I keep the heat around medium-low and stir often so the sauce stays smooth while the Parmesan melts in. Using room-temperature dairy (let it sit out while you prep the other ingredients) also helps reduce the risk of the sauce separating once it hits the hot skillet.
Taste before adding more salt. Broth and Parmesan can both vary a lot in saltiness. I always taste the sauce at the end before adjusting the seasoning to keep the sauce savory without accidentally pushing it too salty.

Print Add to Collection

Creamy Garlic Mushroom Chicken

A simple pan sauce saves the day in this quick and easy Creamy Mushroom Chicken made with juicy thighs, mushrooms, garlic, Parmesan, and half-and-half!

Course Main Course

Cuisine American

Total Cost 8.28 Recipe / $2.07 Serving

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 288kcal

Author Beth Moncel

Equipment

Large 12" skillet

Ingredients

4 chicken thighs boneless & skinless, $4.80*
½ tsp salt $0.02
¼ tsp black pepper freshly cracked, $0.04
1 Tbsp cooking oil $0.04
2 tsp garlic cloves minced, $0.32
8 oz. mushrooms sliced, $1.78
½ cup chicken broth $0.06**
1 cup half and half room temperature, $0.74***
¼ cup Parmesan cheese grated, $0.37****
fresh parsley for garnish, (optional) $0.17

Instructions

Gather and prep your ingredients
Season both sides of the chicken thighs with salt and pepper.
Heat a large skillet over medium, then add the cooking oil. Swirl the oil to coat the bottom of the skillet. Add the chicken thighs to the skillet and cook until golden brown on each side and cooked through (about 5 minutes per side). Remove the chicken to a plate and cover with foil to keep warm.
Add the minced garlic to the skillet and sauté for one minute, or just until the garlic softens. Now add the mushrooms and sauté for about 5-7 minutes more, or until the mushrooms have wilted.
Pour the chicken broth into the skillet and stir to dissolve all the browned bits off the bottom.
Add the half and half to the skillet and bring it up to a simmer. Turn the heat down to medium-low and simmer the liquid, stirring often, for about five minutes. Stir in the Parmesan until it has melted in.
Taste the sauce and season with salt and pepper if needed. Add the chicken back to the skillet, drench with sauce, and heat over low until warmed through. The internal temperature of the chicken should reach 165℉ before serving.
Top with fresh parsley for garnish, if desired. Enjoy!

See how we calculate recipe costs here.

Notes

*Boneless, skinless chicken thighs stay juicy and have great flavor, and they cook through easily in the skillet. Chicken breast also works, but slice each breast lengthwise into two thinner filets and cook for about 4 minutes per side, or until the internal temperature reaches 165°F.

**I use Better Than Bouillon to make my broth because one jar lasts ages in the fridge and is usually more budget-friendly than buying cartons of broth! It’s also well seasoned, so I don’t usually add more salt to taste. Taste and adjust your sauce with extra salt and pepper at the end as needed.

***Half-and-half makes a lighter, spoonable cream sauce. For a thicker, richer sauce, you can use heavy cream instead. Let your dairy come to room temperature before adding it to the skillet, and keep the sauce at a gentle simmer so it stays smooth.

****Add the Parmesan over low heat to stop it from clumping, and stir until the sauce is smooth. The parmesan also helps thicken the sauce slightly. If you decide to omit it, I’d swap the half and half for heavy cream (as an equal swap) so the sauce isn’t too thin.

For a thicker sauce: The Parmesan will thicken the sauce slightly once it melts in, but this pan sauce isn’t meant to be super thick. If you want it thicker, remove ¼ cup of sauce from the skillet, whisk in a small amount of cornstarch until smooth, then stir that mixture back into the sauce and simmer for another minute or two. See the What Else Can I Add? section below for more ideas on how to customize this recipe!

Nutrition

How to Make Creamy Mushroom Chicken Step-by-Step Photos

Gather all of your ingredients.

Season the chicken: Season both sides of 4 boneless, skinless chicken thighs with ½ tsp salt and ¼ tsp pepper. Pat the chicken dry with a paper towel first if it feels wet, because excess moisture can make it steam instead of brown in the skillet.

Brown the chicken: Heat a large skillet over medium heat, then add 1 Tbsp cooking oil. Swirl the oil around so it coats the bottom of the skillet. Once the oil looks shiny and moves easily across the pan, add the seasoned chicken thighs in a single layer. You should hear a steady sizzle when they hit the skillet.

Cook the chicken thighs for about 5 minutes on the first side, or until the bottoms are nicely golden brown. Flip the chicken and cook for about 5 minutes more on the second side, or until cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.

Make the sauce base: Add 2 tsp minced garlic to the same skillet and sauté for about 1 minute, until it softens and smells fragrant. Stir constantly here and keep an eye on it. If the skillet looks too hot or the garlic starts browning too fast, lower the heat slightly.

Then add 8 oz. sliced mushrooms to the skillet and stir to coat them in the garlicky oil and all those browned bits left from the chicken. Keep cooking for about 5-7 minutes, stirring occasionally, until they’ve wilted down, darkened slightly, and look glossy and tender. Now, pour ½ cup chicken broth into the skillet and stir well, scraping the bottom of the pan to loosen all the browned bits.

Make it creamy: Add 1 cup room-temperature half-and-half to the skillet and stir to combine. Let the sauce come up to a gentle simmer, then reduce the heat to medium-low. You want small bubbles around the edges of the pan, not a hard boil. Keep the sauce at a gentle simmer and stir often for about 5 minutes, until it looks smooth and slightly reduced.

Add the cheese: Stir in ¼ cup grated Parmesan cheese. Add it over medium-low heat so it melts smoothly instead of clumping. Taste the sauce and season with more salt and freshly cracked black pepper if needed. I always taste at this point because chicken broth and Parmesan can vary a lot in saltiness. If you use a well-seasoned broth or bouillon, you may not need much extra salt at all (I don’t usually add any here!)

Finish and serve: Add the cooked chicken thighs back to the skillet, along with any juices that collected on the plate. Spoon the creamy mushroom sauce over the top of the chicken so every piece is coated. Let everything warm together over low heat for a few minutes. Check that the chicken reaches 165°F internally before serving.

Top with fresh parsley, if desired, for color and freshness. Serve your creamy mushroom chicken hot with plenty of sauce spooned over the top. Enjoy!

I’m pretty obsessed with this recipe as it is. I think it’s the mushrooms, which get so juicy and savory before being smothered in the garlicky cream sauce, that get me every time! But this wouldn’t be a Budget Bytes recipe if you couldn’t make it work with what you’ve got! Here are a few yummy additions:

Spinach: Stir in a handful of fresh spinach (or thawed frozen spinach) at the very end, just before serving. It only needs a minute or two to wilt into the sauce, and it adds color and nutrients without changing the flavor much.
Asparagus: For a mushroomy take on our creamy asparagus chicken! Trim the woody ends, then cut the asparagus into 1 to 2-inch pieces. Add it before adding the broth and half-and-half.
Onions: Thinly slice or dice an onion, then add it after browning the chicken and before adding the mushrooms. Cook until it softens and picks up a little color. This makes the sauce taste even more savory.
Bell pepper: Slice a bell pepper into thin strips so it cooks quickly. Add it after the chicken is browned and before the mushrooms, then sauté until it starts to soften. I’d go for a red or yellow bell pepper here for sweetness and color.
Frozen peas: I’ll add a handful of frozen peas during the last few minutes of simmering as they warm through quickly!
Crispy onions: Sprinkle ¼ cup of crispy fried onions over the finished skillet right before serving, like in my creamy mushroom chicken with crispy onions recipe. They add a cozy casserole flavor, but I only add them at the end so they stay crisp.
Extra garlic: If you want a really garlicky sauce, add another minced clove or two with the mushrooms!

Serving Suggestions

I’ve served this creamy mushroom chicken with sautéed green beans and a long grain and wild rice mix in the photos here, and I thought it was sooo satisfying and delicious. The rice soaks up the creamy mushroom pan sauce, and the green beans add something fresh and snappy to balance the plate. It’s also delicious over mashed potatoes for a seriously comforting meal, or you can keep it quick with pasta shapes like bowties, rotini, orzo, or penne because they cook fast and catch the sauce nicely.

For something lighter on the side, try a fresh and crunchy cucumber tomato salad. And if you don’t want to leave a single drop of sauce behind, serve it with my garlic bread or no-knead focaccia for swiping the plate clean. This recipe uses 4 boneless chicken thighs, so I portion it as 4 servings with some pan sauce. You can increase the servings easily, but use a larger skillet or brown the chicken in batches so the pieces sear nicely.

Storage & Reheating

Let your creamy mushroom chicken cool before storing, then transfer the chicken and sauce to an airtight container. Keep leftovers in the fridge for up to 3-4 days.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring the sauce often to keep it smooth. Add a splash of broth, half-and-half, or water to loosen it back up if needed. The microwave also works, but I’d use lower power or short bursts, stirring between each one, so the sauce doesn’t overheat or separate. Reheat leftovers to 165°F before serving.

Freezing

Freezing is safe, but it’s not my first choice for this recipe because the sauce can separate or turn grainy after thawing. If you do freeze it and don’t mind the possible texture changes, store the chicken and sauce in a freezer-safe container for up to 3 months, thaw overnight in the fridge, and reheat gently as above.

Other Skillet Chicken Thigh Recipes I Love:

My Honey Chipotle Chicken is great for tacos, rice bowls, or a quick dinner with something cool and creamy on the side.
Chicken and Apples Skillet pairs juicy pan-seared thighs with sweet apples and onions in a cozy apple cider pan sauce!
Our Chicken Cacciatore uses canned crushed tomatoes for a budget-friendly sauce that still tastes deep and cozy.

Creamy Pesto Chicken

$10.70 recipe / $2.68 serving

Creamy Dijon Chicken

$9.35 recipe / $2.33 serving

Creamy Garlic Chicken

$9.21 recipe / $2.30 serving

Marry Me Chicken

$12.35 recipe / $3.08 serving

Our Creamy Mushroom Chicken recipe was originally published 1/29/17. It was retested, reworked, and republished to be better than ever 7/15/26.

The post Creamy Mushroom Chicken appeared first on Budget Bytes.

Cold Sesame Noodles

Jess Rice — Mon, 13 Jul 2026 13:30:00 +0000

These spicy and fresh Cold Sesame Noodles are going to wow your family and friends (and you too, because they take only about 20 minutes to prepare!) While your pasta water is coming to a boil, you can start on your veggie prep, then the rest couldn’t be simpler. Once the pasta is done cooking, just toss everything together with toasted sesame oil, soy sauce, sriracha, sesame seeds, all those crisp, colorful veggies, and a squeeze of lime. This cold sesame noodle salad is best served chilled, in my opinion, but you can enjoy it warm, too!

A Quick and Easy Sesame Noodle Salad

These cold sesame noodles are an easy, budget-friendly lunch or side dish with cold noodles, crisp vegetables, and a light sesame dressing that does a lot with just a few ingredients. I use regular spaghetti here because it’s inexpensive, easy to find, and so good once it’s chilled. The dressing is light instead of creamy, with toasted sesame oil bringing that nutty flavor and lime and sriracha keeping everything bright, fresh, and just spicy enough.

Then come the vegetables, which make this feel like more than just a bowl of noodles. The bell pepper adds crunch, the grape tomatoes keep things juicy, and the basil and green onions give the whole bowl a fresh finish. I like to chill these cold sesame noodles and give everything one more toss before serving, because cold pasta can tighten up a bit in the fridge, and that final toss helps redistribute the dressing. Looking for a warm and cozy noodle dish instead? Then our garlic noodles are always a good move. 😋

Cook the spaghetti just to al dente. Cooked pasta gets even softer once it’s rinsed, chilled, and tossed with dressing, so don’t take it too far in the pot. The noodles should be tender, but still have a little firmness in the center when you bite into one. That small bit of texture helps them hold up in this noodle salad instead of turning mushy.
Rinse until cool, then drain really well. Rinsing the cooked noodles with cold water stops the cooking and cools them quickly, which is exactly what you want for a cold noodle salad. But don’t rush the draining! Extra water will dilute the soy sauce, sriracha, and toasted sesame oil, making the dressing taste flat. I shake the colander really well, then let the noodles sit for a minute before adding them to the bowl.
Taste again after chilling. Cold can dull flavors a little, and pasta loves to soak up dressing as it sits. Before serving, give the noodles one more toss and taste them. If they need a little boost, I’d add an extra squeeze of lime, a small splash of soy sauce, or a little more sriracha.
Adjust the spice for your table. If you’re feeding kids or anyone who isn’t into spicy food, you can put the bottle of sriracha on the side and omit it from the dressing to make it more palatable for everyone!
Budget-saving tip: Grape tomatoes hold their shape and don’t release too much liquid, which is also why they work so well in our classic pasta salad recipe. However, Roma tomatoes are usually cheaper, so they’re a good budget swap. Scoop out some of the seeds before chopping to keep the salad from getting watery, if desired.

Print Add to Collection

Cold Sesame Noodles

These Cold Sesame Noodles are an easy, light noodle salad with spaghetti, crisp veggies, toasted sesame oil, soy sauce, lime, and sriracha!

Course Salad

Cuisine American, Chinese

Total Cost $6.11 recipe / $1.53 serving

Prep Time 8

Cook Time 12

Total Time 20

Servings servings (about 2 cups each)

Calories 309kcal

Author Jess Rice

Equipment

Sauce Pan
Large Mixing Bowl

Ingredients

Noodle Salad Ingredients

½ lb. spaghetti uncooked, $0.49*
1 red bell pepper sliced thin, (julienne cut) $1.48**
½ cup grape tomatoes quartered, $0.75
½ clamshell fresh basil minced, (0.25 oz) $0.89
3 green onions sliced, $1.04
1 lime $0.25

Sesame Dressing Ingredients

½ Tbsp sriracha $0.05
1 Tbsp sesame seeds $0.42
2 Tbsp toasted sesame oil $0.64***
2 Tbsp soy sauce $0.10

Instructions

Gather ingredients. Set water to boil for the spaghetti noodles.
Meanwhile, prepare fresh ingredients: quarter the lime, julienne the red bell pepper, quarter the grape tomatoes, mince the basil, and slice the green onions.
Add spaghetti to the boiling water and boil for 12 minutes, or until al dente.
Drain cooked pasta and rinse with cold water.
Pour the cooked spaghetti into a large mixing bowl with the bell pepper, tomatoes, basil, onions, sriracha, sesame seeds, toasted sesame oil, and soy sauce.
Toss everything together and let it chill in the refrigerator until you’re ready to serve. Give it another toss before you enjoy and serve each bowl with a lime wedge for squeezing over top!

See how we calculate recipe costs here.

Notes

*I use spaghetti as I’ve always got it on hand, but most other noodles will work well, too. Angel hair pasta, wheat noodles, or your favorite gluten-free noodles are all good options. Follow the cooking time on the package and cook the noodles until they’re tender but still have a little bite, since they’ll soften slightly as they cool.

**Red bell pepper is my preference here because it adds sweetness and color. You can use any bell pepper you like, though! Green bell pepper is usually the most budget-friendly option, but it has a sharper, slightly more bitter flavor. Yellow and orange bell peppers will also work well, with yellow tasting the sweetest and orange landing somewhere between red and yellow.

***Toasted sesame oil is the main flavor in this dressing, so definitely use it if you’ve got it! Regular sesame oil tastes much milder in comparison. If the bottle doesn’t clearly say ‘toasted,’ look at the color. Toasted sesame oil is usually a dark amber or brown, and regular sesame oil is much lighter and more golden (like vegetable oil). If you only have regular sesame oil, you can use it as a 1:1 swap in a pinch. It’ll still be delicious, just a little milder in flavor!

Chill time: You can serve this recipe right away, but I think it tastes best after at least 30 minutes in the fridge. The noodles soak up some of the sesame-soy dressing, and the flavors settle in a little more!

Nutrition

how to make Cold Sesame Noodles Step-by-Step Photos

Gather all of your ingredients before you start. Bring a large pot of water to a boil for the ½ lb. spaghetti. The water should be bubbling steadily before you add the noodles.

Prep the fresh ingredients: While the water comes to a boil, cut 1 lime into wedges, thinly slice 1 red bell pepper into thin strips, quarter ½ cup grape tomatoes, mince ½ a clamshell of fresh basil, and slice 3 green onions. I try to keep the bell pepper pieces fairly thin, so they mix easily into the noodles and are easier to eat in each bite.

Cook the noodles: Once the water is boiling, add the ½ lb. spaghetti and gently stir so the noodles don’t stick together. Boil for about 12 minutes, stirring occasionally, or until the pasta is al dente. To check, carefully taste one noodle. It should be tender but still slightly firm in the center.

Cool the noodles: Drain the cooked spaghetti in a colander, then rinse it under cold running water. Toss the noodles gently with your hands or tongs as you rinse so they cool evenly and don’t clump together. Keep rinsing until the noodles feel cool to the touch and no steam is rising from them. This stops the cooking process and helps keep the pasta firm for the chilled spaghetti salad.

Let the spaghetti drain really well for a minute or two after rinsing. Shake the colander gently to remove extra water. If the noodles are too wet, the sauce can taste diluted and won’t cling as well.

Combine all the ingredients: Transfer the cooled spaghetti to a large mixing bowl. Add the sliced red bell pepper, quartered grape tomatoes, minced basil, sliced green onions, ½ Tbsp sriracha, 1 Tbsp sesame seeds, 2 Tbsp toasted sesame oil, and 2 Tbsp soy sauce. Use tongs to toss everything together until the noodles are evenly coated. The spaghetti should look glossy from the sesame oil and soy sauce, and the vegetables should be spread throughout instead of sitting in one spot.

Chill and serve: Now cover the bowl and chill the cold sesame noodles in the fridge until you’re ready to serve. Before serving, toss it again from the bottom of the bowl, since some of the dressing may settle as it sits. Serve each bowl with a lime wedge for squeezing, and enjoy!

These cold sesame noodles are super easy to bulk up, so use them as a reason to clear out your fridge if you have a few extra ingredients hanging around!

Protein: Add some grilled shrimp, leftover cooked chicken (shredded or diced), or air fryer tofu to turn this into a fuller meal. Edamame or a jammy egg would also fit really well with the sesame, lime, and soy sauce flavors (and would keep the meal veggie-friendly!)
Carrots: Toss in raw, shredded, or very thinly sliced carrots for extra color and natural sweetness.
Bean sprouts: Mix them in as-is right before serving. They add a fresh, crisp texture without much prep at all!
Cucumber: Diced cucumber makes the salad even cooler and crunchier, which is especially nice if you’re serving it straight from the fridge.
Shredded cabbage: Add a handful of shredded green or red cabbage, or use a little bagged coleslaw mix to keep prep easy. It adds lots of crunch and helps stretch the salad further.
Snap peas: These will add a sweet and crisp bite. I also think they hold up really well after chilling.
Peanuts: Sprinkle chopped peanuts over the top right before serving for crunch. They also add a little extra protein and richness, which helps make these cold sesame noodles feel more filling.
Honey: Add 1 teaspoon of honey to the dressing for some sweetness to balance the bold flavors, if you like. I’d start small, then add more only if you want it sweeter.

Serving Suggestions

These cold sesame noodles are great on their own for a light lunch, especially when the weather is hot, and I don’t want anything heavy. If you want to turn them into a bigger meal, serve them with dumplings, spring rolls, or a simple grilled main, so the noodles can add something cool and fresh on the side.

For a full dinner, my family loves this sesame noodle salad with our teriyaki chicken kabobs because the chicken is sweet and savory, while the noodles keep the plate feeling fresh. This Thai cucumber salad is another great match because it’s also made with toasted sesame oil, so you can get extra use out of the same bottle and keep the flavors flowing nicely across the meal! And I’d definitely recommend these noodles alongside turkey burgers at a cookout when you want a pasta salad that feels a little lighter and brighter than the usual options.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb the dressing in storage, and the basil may darken a little, but the flavor will still be good! Give everything a thorough toss before serving, and add a small squeeze of lime or a splash of soy sauce if it needs a little refresh.

Room Temperature

Keep these noodles chilled until serving. If they’re sitting out at a picnic, potluck, or cookout, don’t leave them at room temperature for more than 2 hours. If it’s very hot outside, around 90°F or above, keep that window to 1 hour. After that, it’s safest to pack the noodles back into the refrigerator.

Freezing

This isn’t a recipe I’d recommend freezing. The spaghetti can turn soft after thawing, and the fresh tomatoes, basil, and bell pepper will lose their texture.

Other Cold Noodle Salads I Love:

Our Cold Peanut Noodle Salad brings cold noodles, crunchy cabbage, carrots, and that tangy peanut lime dressing together in the best summer lunch way.
The peanut lime dressing alone makes these Peanut Tofu Noodle Bowls worth making, especially if you’re into bright, nutty noodle bowls (like I am!).
I love how this Ramen Noodle Salad turns simple cabbage, carrots, and ramen noodles into something everyone wants seconds of!

Dan Dan Noodles

$8.86 Recipe / $2.22 Serving

Pork and Peanut Dragon Noodles

$3.75 recipe / $1.25 serving

Peanut Noodles with Chicken

$7.32 recipe / $1.83 serving

Spicy Sriracha Noodles

$2.50 recipe / $1.25 serving

The post Cold Sesame Noodles appeared first on Budget Bytes.

Easy Summer Dinner Ideas

Jess Rice — Sat, 11 Jul 2026 13:30:00 +0000

Dinners during the summer have one job in my house: feed everybody well without making me feel like I just ran a tiny restaurant in 90-degree heat. That means I’m reaching for easy, budget-friendly recipes that can feed the family, feel fresh, and still count as a real meal. This roundup has everything from hearty dinner salads and grilled mains to veggie-packed recipes and lighter bites for those extra-hot nights. I also made sure to include recipes that keep dinner flexible, so you can cook outside, use what’s in the fridge, or get something satisfying on the table without overthinking it!

Summer Dinners for the WHole Family

These summer dinners are made for families who need real food, easy options, and a little room for everyone to build their plate their own way. I think they’re satisfying without being too much, and they keep dinner doable when the kitchen is already warm.

1. Grilled Chicken

Grilled Chicken

I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you've ever tasted!

5 from 10 votes

$5.13 recipe / $1.28 serving Get the Recipe

Grilled chicken is one of my family’s favorite summer dinners, and the leftovers keep working long after the first meal. The quick brine helps keep the chicken juicy, the spice rub brings big flavor, and it only needs a few minutes per side on the grill. Slice the leftovers for sandwiches, wraps, salads, pasta, or bowl meals for later in the week (because one cooking session doing double duty is always a win!!)

2. Turkey Burgers

Turkey Burger

Fire up the grill for a juicy, flavorful Turkey Burger! Made with soy sauce, panko, and parmesan, these burgers are so flavorful!

5 from 6 votes

$7.15 recipe / $1.78 serving Get the Recipe

Turkey burgers are a great summer dinner when you want something familiar, easy, and a little lighter (and cheaper!) than beef. These patties use ground turkey, soy sauce, Parmesan, and panko for a savory flavor and tender texture that’s never dry or crumbly. My daughter loves these, especially because she can add her own toppings, and I love that extra patties can be frozen for an easy future grill night.

3. Grilled Sausage and Peppers Foil Packet

Grilled Sausage and Peppers Foil Packet

Make this Grilled Sausage and Peppers Foil Packet for your next cookout or BBQ! It’s an easy meal loaded with sausage, veggies, and simple seasonings.

4.50 from 6 votes

$6.31 recipe / $1.58 serving Get the Recipe

These grilled sausage and peppers foil packets are a whole meal tucked into foil, with smoked sausage, red potatoes, bell peppers, and onions cooking together on the grill. Kids can help assemble the packets, which makes dinner feel more fun and gives them something to do besides asking when it’s ready! I also think these are especially great for camping, cookouts, and hot nights when the kitchen needs to stay as cool as possible.

4. Fish Tacos

Easy Fish Tacos with Cumin Lime Slaw

These super easy Fish Tacos with Cumin Lime Slaw are light, fresh, and the perfect quick dinner for hot summer nights, or any night!

4.90 from 37 votes

$10.93 recipe / $2.73 serving Get the Recipe

Ready in 30 minutes, these fish tacos with cumin lime slaw are fast and easy to adjust for different spice levels (just leave out the jalapeño if your fam doesn’t do heat!). The slaw is creamy, crunchy, and bright from the lime, which is exactly what flaky fish needs. I like making extra slaw for the week because it’s just as good with other summery meals as it is with these fish tacos!

5. Zucchini Boats

Zucchini Boats

Zucchini Boats are the perfect mashup for meat and veggie lovers. An easy and fun way to switch up your weeknight dinner routine!

4.92 from 23 votes

$10.08 recipe / $2.52 serving Get the Recipe

Zucchini boats are such a fun way to turn summer zucchini into dinner, and kids love them! The zucchini gets scooped, prebaked, filled with a saucy sausage and marinara mixture, topped with cheese, then baked until bubbly. Once they’re filled, most of the work is hands-off, and the filling is easy to customize with extra vegetables or a veggie meat substitute.

fILLING sUMMER sALADS

I firmly believe a summer dinner salad needs more than just a few leaves and good intentions! These salads bring protein, crunch, creamy bits, bright dressings, and make-ahead potential, so they’re filling enough for dinner but still cool and fresh for hot nights.

6. Cobb Salad

Cobb Salad

This easy Cobb Salad recipe is JUST like the one at your favorite restaurant, only better! Made with fresh, simple ingredients and a homemade dressing.

5 from 1 vote

$17.98 recipe / $2.24 serving Get the Recipe

With romaine, tomatoes, eggs, avocado, chicken, bacon, blue cheese, AND a homemade red wine vinaigrette, cobb salad knows how to show up as a full meal. I like the classic row-style presentation when I’m serving this salad because it looks generous and lets everyone scoop more of what they want. For a budget-friendly swap, use a cheese you already have or grab rotisserie chicken to save time.

7. Summer Lentil Salad

Summer Lentil Salad

A simple and satisfying Summer Lentil Salad with fresh veggies, feta, and a tangy lemon vinaigrette. Perfect for meal prep or as a colorful potluck side!

4.60 from 5 votes

$8.10 recipe / $1.35 serving Get the Recipe

For a vegetarian dinner that actually keeps you full, our summer lentil salad brings the protein without any meat. Lentils are one of my favorite budget-friendly plant proteins, and they pair so well with the cucumber, bell pepper, cherry tomatoes, feta, and lemon vinaigrette in this easy salad. I never need a side dish when I make this summery salad for dinner!

8. Classic Tuna Salad

Classic Tuna Salad

This Classic Tuna Salad is creamy, fresh, and packed with texture thanks to crunchy walnuts, bright lemon, and simple ingredients. It's perfect for sandwiches, wraps, salads, or easy lunches.

5 from 19 votes

$6.33 recipe / $1.58 serving Get the Recipe

This classic tuna salad is a solid no-cook dinner option. Celery, walnuts, green onions, lemon juice, and black pepper give it crunch, brightness, and texture, so it’s much more than just tuna and mayo. Make it ahead and serve it over greens, in a wrap, with crackers, or piled onto sandwich bread for an easy cold dinner.

9. Traditional Chicken Salad

Chicken Salad (Traditional)

This Traditional Chicken Salad is creamy, tangy, and full of tender shredded chicken. It's like having a taste of the deli counter at home!

4.75 from 4 votes

$11.12 recipe / $1.39 serving Get the Recipe

My traditional chicken salad is a 15-minute dinner helper when you already have cooked chicken or a rotisserie chicken ready to go. This one is always an easy sell with my family because it’s creamy, crunchy, a little sweet from the grapes, and tangy enough to keep it from feeling too rich. They love it in lettuce cups, on toast, tucked into pita, or spooned over greens for a no-oven summer meal!

10. Summer Vegetable Pasta Salad

Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.

4.71 from 44 votes

$10.21 recipe / $1.02 serving Get the Recipe

I always make pasta salad for summer gatherings, and our summer vegetable pasta salad is packed with the produce I want most this time of year. Bowtie pasta, zucchini, yellow squash, tomatoes, broccoli, parsley, roasted red peppers, and red onion get tossed with a tangy vinaigrette for a colorful make-ahead dish. Add a simple protein on top (like the grilled chicken I shared above!) if you want to turn it into an even more filling dinner!

Light Bites

Some summer nights call for something lighter, especially when the heat zaps everyone’s appetite. These easy bites can stand alone with a salad, dips, bread, or fresh fruit, or they can be mixed and matched as part of a bigger, healthy summer dinner.

11. Tuna Patties

Tuna Patties

Tuna Patties are a quick, easy, and inexpensive meal option for hot summer days. Delicious, filling, and endlessly versatile!

4.89 from 34 votes

$3.18 recipe / $0.80 serving Get the Recipe

A can of tuna gets a very nice upgrade in these tuna patties. They’re quick to pan-fry, easy on the budget, and full of protein, so they work well when you want something healthy but still crispy and filling. They’re also ready in about 25 minutes, which is exactly the energy level I want on a hot night.

12. Salmon Patties

Salmon Patties

These easy Salmon Patties are made with canned salmon and simple pantry staples for a budget-friendly dinner that’s crispy on the outside and flaky inside.

4.74 from 19 votes

$8.16 recipe / $1.36 serving Get the Recipe

If tuna isn’t your thing, salmon patties are another quick, pantry-friendly option with canned salmon, egg, breadcrumbs, onion, and lemon juice. Shape the patties into even sizes so they cook at the same rate, then flip gently to help them stay together. I’d serve them with a crisp salad or grilled vegetables for something light, easy, and still satisfying.

13. Grilled Vegetables

Grilled Vegetables

With just a few ingredients and my easy grilling method, these grilled vegetables are the perfect side dish for any summer BBQ!

5 from 2 votes

$7.75 recipe / $0.97 serving Get the Recipe

These grilled vegetables turn a pile of summer produce into something smoky, sweet, and totally snackable. I use zucchini, onion, mushrooms, squash, peppers, and tomatoes, then let the grill add an irresistible char and tenderness. Eat them as a side, pile them into wraps, add them to salads, or stash leftovers in the fridge for sandwiches later in the week.

14. Fried Green Tomatoes

Fried Green Tomatoes

“TOWANDA!” These fried green tomatoes are crispy, crunchy, and so flavorful! Coated in crispy cornmeal and fried to golden perfection!

5 from 7 votes

$6.85 recipe / $1.37 serving Get the Recipe

I’ll happily make fried green tomatoes, add a dipping sauce, and just go to town. The tart green tomatoes stay juicy inside, and the cornmeal-buttermilk coating fries up crunchy, golden, and insanely good. They’re a fun summer appetizer, light bite, or snacky dinner with a simple salad on the side!

25 Summer Grilling Recipes

19 Easy Burger Recipes

Best Hot Weather Recipes

32 Easy Sandwich Recipes

The post Easy Summer Dinner Ideas appeared first on Budget Bytes.

Salisbury Steak with Mushroom Gravy

Beth Moncel — Fri, 10 Jul 2026 13:30:00 +0000

Salisbury Steak is such a cozy, budget-friendly dinner, so I wanted to make a simple homemade version with tender seasoned beef patties and a rich mushroom and onion gravy. It has all the savory flavor of a classic meat-and-potatoes meal, with browned beef, sweet onions, earthy mushrooms, and a glossy gravy that’s perfect for spooning over mashed potatoes. I like this recipe because it feels hearty and comforting without needing an expensive cut of meat. Adding a simple green vegetable on the side, like green beans, also turns it into a full dinner that still keeps the grocery bill in check!

“I have made this a few times now and it’s great exactly as written, goes great with whatever veg is on hand for a side. I’ve started using the mushroom gravy for other meals as well, it’s very versatile!”
Amanda

A Classic Comfort Food, Made From Scratch

If you were as lucky as I was to experience Salisbury steak for the first time as a frozen TV dinner in the 80’s (read: sarcasm), then let me give you a whole new outlook on this classic recipe. Because this homemade version? So much better than anything that comes out of a tray. Despite the name, Salisbury steak isn’t actually a cut of steak. It’s more like a miniature meatloaf or a big, flat meatball, made into tender beef patties with ground beef, seasonings, breadcrumbs, and egg. The dish gets its name from Dr. Salisbury, who recommended a version of it in the late 19th century as part of his meat-centric diet.

I use breadcrumbs and egg to help keep the patties moist instead of dense, and browning them in a skillet first gives the beef a deeper, more savory flavor before it gets smothered in gravy. But it’s the mushroom and onion gravy that makes this feel like a real sit-down dinner for me. It’s packed with earthy mushrooms, sweet onions, and a glossy texture you’ll be proud to say you made from scratch. This recipe is the ULTIMATE Budget Byte because it gives you steakhouse-style vibes without buying an actual steak, stretching ground beef and a few pantry staples into a seriously comforting meal!

Use the ground beef you already have. You can use any type of ground beef for this recipe. If you use a higher fat ground beef, like 20% fat, the breadcrumbs will absorb the extra fat and make the Salisbury steaks extra tender. If you use a more lean ground beef, like 7% fat, they’ll be a little more firm, but the egg and breadcrumbs will still keep them moist.
Use the mushrooms that fit your budget. I usually use white button mushrooms because they’re affordable and easy to find. However, Baby Bella mushrooms are my top pick if I can get a good deal on them! They give the gravy a slightly deeper color and earthier flavor.
Overmixing can make the patties more compact and firm. Mix the ground beef, breadcrumbs, egg, and seasonings until everything is evenly combined. I find the easiest way to do this is with clean hands or a fork because you can feel when the mixture comes together without packing it too tightly. Stop mixing once you don’t see dry pockets of breadcrumbs anymore.
Brown the patties before adding the gravy. The patties don’t need to cook all the way through during the first sear, but they do need time to get nicely brown on both sides. That browned layer adds a deeper, more savory flavor to the beef and leaves tasty bits in the skillet that help flavor the mushroom gravy!
Let the gravy simmer until it looks glossy. The gravy needs a few minutes to thicken once you add the broth. Scrape up any browned bits from the bottom of the skillet, then let the gravy simmer until it’s glossy and coats a spoon. If it gets too thick, whisk in a splash of water or broth to loosen it back up.

Print Add to Collection

Salisbury Steak with Mushroom Gravy

Homemade Salisbury Steak with a rich mushroom gravy is a quick, simple, and hearty weeknight dinner that will fill even the biggest of appetites!

Course Dinner, Main Course

Cuisine American

Total Cost $9.77 recipe / $2.44 serving

Prep Time 10

Cook Time 30

Total Time 40

Servings servings (1 steak each with gravy)

Calories 492kcal

Author Beth Moncel

Equipment

Medium Skillet

Ingredients

Salisbury Steaks

1 yellow onion divided, (260g, 2 cups) $0.71
1 lb. ground beef $5.94*
½ cup breadcrumbs 65g, $0.19
1 large egg $0.23
2 Tbsp Worcestershire sauce divided, $0.11
1 tsp Italian seasoning $0.05
¾ tsp salt divided, $0.03
½ tsp black pepper divided, $0.08
1 Tbsp cooking oil $0.04

Mushroom Gravy

8 oz. mushrooms $1.94**
2 Tbsp butter $0.23
2 Tbsp all-purpose flour $0.02
1½ cups beef broth $0.20***

Instructions

Salisbury Steak Directions

Gather and prepare all ingredients.
Finely mince about ½ cup of the onion and slice the remainder of the onion. The minced onion will go in the ground beef mixture; the rest will be used for the gravy.
Add the ground beef, minced onion, breadcrumbs, egg, 1 Tbsp of the Worcestershire sauce (the remainder will go in the gravy), Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of pepper to a large bowl. Use your hands to mix the ingredients until they are evenly combined. Divide the mixture into four equal parts and shape each into a flattened oval.
Add the cooking oil to a large skillet and heat over medium. Once the skillet is hot, add the shaped beef patties and cook for about 5 minutes on each side, or until they are well browned on each side. Transfer the cooked patties to a clean plate.

Mushroom Gravy Directions

While the beef patties are cooking, slice the mushrooms. After removing the beef from the skillet, add the sliced mushrooms and the remaining sliced onion, along with the remaining salt and pepper. Continue to cook the mushrooms and onions over medium heat until they are soft. Allow the moisture to release from the onions and mushrooms, which will help dissolve any browned bits on the bottom of the skillet as you stir, for about 5 minutes.
Once the mushrooms and onions have softened and most of the moisture has evaporated off the bottom of the skillet, add the butter and flour. Continue to stir and cook for about two minutes. The flour and butter will form a paste and begin to coat the bottom of the skillet.
Add the beef broth and remaining Worcestershire sauce to the skillet. Stir to dissolve the flour into the broth, making sure to dissolve any flour that is stuck to the bottom of the skillet. Allow the broth to come up to a simmer (still over medium heat), stirring often. Once it reaches a simmer, it will thicken into a gravy.
Once the gravy is simmering, add the beef patties back to the skillet with the broth, mushrooms, and onions. Spoon the gravy over top and continue to simmer the beef in the gravy for an additional five minutes. The patties should reach an internal temperature of 160°F before serving. Taste the gravy and adjust the salt and pepper to your liking. Enjoy!

See how we calculate recipe costs here.

Video

Notes

*You can use any ground beef you like here. 80/20 ground beef will make patties with a tender texture and rich flavor, and leaner ground beef will make them a little firmer. If your skillet has a lot of extra grease after browning the patties, spoon off some of the excess but leave the browned bits behind. Those browned bits help flavor the gravy.

**Baby Bella mushrooms give the gravy a deeper color and slightly earthier flavor, but white button mushrooms work just fine and are often the most budget-friendly option.

***I use Better Than Bouillon to make my broth, which has a full, robust flavor. The flavor of your broth will greatly impact the overall flavor of your gravy, so make sure to use one that has great flavor.

Want more gravy? If you LOVE a very saucy gravy, go ahead and double the flour, butter, and beef broth. You can also add more mushrooms and onions if desired. Make sure to use a large enough skillet and simmer until the gravy thickens. Don’t forget to adjust the salt, pepper, and Worcestershire sauce as needed!

Prep it ahead: You can shape the patties up to a day ahead and keep them covered in the refrigerator until you’re ready to cook.

Nutrition

How to Make Salisbury Steak Step-by-Step Photos

Gather all of your ingredients. Mince about ½ cup of one yellow onion, and slice the rest of the onion. The minced portion will go IN the Salisbury steaks, the sliced portion will go into the gravy. If you have a small onion, you’ll probably mince about half and slice the other half. If you have a larger onion, you’ll mince about ¼ of the onion and slice the remaining ¾ onion.

Make the patties: Add 1 lb. ground beef, the minced onion, one large egg, ½ cup breadcrumbs, 1 Tbsp Worcestershire sauce, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp pepper to a bowl.

Use your hands or a fork to gently combine the ingredients until everything is evenly mixed. Try not to pack or squeeze the mixture too firmly, which can make the patties dense. Divide the mixture into four equal portions, then shape each one into a flattened oval. Try to make the patties as evenly sized as possible to ensure they cook through at the same rate.

Brown the patties: Heat 1 Tbsp cooking oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the patties. Cook for about 5 minutes on each side, or until they’re nice and brown. They don’t need to cook through at this point because they’ll finish simmering in the gravy. Transfer the browned patties to a clean plate.

Sauté the mushrooms and onion: While the beef patties are cooking, slice 8 oz. mushrooms about 1/8-inch thick. They should be thick enough to hold their shape in the gravy, but not so thick that they stay firm or chunky. If you slice them paper-thin, they’ll shrink down a lot into the gravy.

After removing the patties from the skillet, add the sliced onion and mushrooms. Add ¼ tsp salt and ¼ tsp pepper, then cook over medium heat until the onions soften and the mushrooms release their moisture. Stir often and scrape up the browned bits from the bottom of the skillet as the vegetables cook. Let the mixture keep cooking until most of the moisture has evaporated and the skillet no longer looks watery.

Make the roux: Now add 2 Tbsp butter and 2 Tbsp all-purpose flour to the skillet with the mushrooms and onions. Stir constantly for about 2 minutes, until the butter and flour form a thick paste that coats the vegetables and the bottom of the skillet. The mixture will look a little chunky because of the mushrooms and onions, but you shouldn’t see any dry white flour. This step cooks off the raw flour taste and helps the gravy thicken smoothly.

Make the gravy: Slowly pour in 1½ cups beef broth and add another 1 Tbsp Worcestershire sauce, stirring as you pour to help dissolve the flour mixture into the broth. If you see small flour lumps, keep stirring and gently press them against the side or bottom of the skillet with your spoon until they smooth out. When the broth reaches a simmer, it’ll thicken into a gravy.

Simmer the patties: Return the browned beef patties to the skillet and spoon the mushroom gravy over top. Let them simmer gently in the gravy for about 5 minutes more, or until cooked through. The center of each patty should reach 160°F on an instant-read thermometer.

Serve: Taste the gravy and adjust the salt and pepper if needed. Serve your Salisbury steak and mushroom gravy hot with mashed potatoes and green beans for a classic comfort meal. Enjoy!

This recipe makes four Salisbury steaks, and they’re pretty big and hearty! I usually serve one patty with gravy per person, then add something starchy to soak up all the mushroom and onion gravy. I almost always serve mine with mashed potatoes, which is my favorite choice because the fluffy potatoes catch every bit of that rich gravy. You could also spoon the patties and gravy over seasoned rice for an extra budget-friendly option. Or serve it with a piece of crusty bread to sop up the gravy from your plate!

I also like adding something green on the side to finish off the meal. Sautéed green beans or steamed peas are the easiest options when I want a quick stovetop veggie. Roasted broccoli is also a great match because the crispy edges and simple seasoning taste great with the cozy beef and gravy, and it can roast in the oven while your Salisbury steak cooks on the stove! Or something like air fryer asparagus is perfect when I need a fresh and bright side that cooks fast.

Storage & Reheating

Leftovers of this homemade Salisbury steak recipe reheat really well. Store the patties in the gravy to keep them moist, then transfer everything to an airtight container and refrigerate for up to 4 days.

Reheating

I usually reheat leftovers of this dish in the microwave and happily gobble them up! Reheat the patties gently in the microwave or in a skillet over low heat until warmed through. If the gravy gets too thick as it reheats, stir in a splash of broth or water to loosen it back up.

Freezing

Salisbury steak freezes well, especially when the cooked patties are frozen with the gravy. Transfer the cooled patties and gravy to an airtight, freezer-safe container and freeze for up to 3 months. The gravy may separate a little upon thawing and reheating, as many flour-thickened sauces do, but that doesn’t mean it’s bad. Just stir it well as it reheats, and once it’s spooned over mashed potatoes, you’ll barely notice.

Try These Easy Skillet Recipes Next:

This Skillet Mac and Cheese is a great stovetop option when you want homemade mac without opening a box.
Southwest Lentils and Rice Skillet is packed with lentils, rice, black beans, corn, and fire-roasted tomatoes for a filling pantry dinner.
My Skillet Lasagna skips the layers and cooks the broken noodles right in the sauce, so every bite soaks up that rich tomato flavor!

Steak Marinade

$1.99 batch

Tuna Patties

$3.18 recipe / $0.80 serving

Classic Homemade Meatloaf Recipe

$9.23 recipe / $1.32 serving

Salmon Patties

$8.16 recipe / $1.36 serving

Our Salisbury Steak with Mushroom Gravy recipe was originally published 4/29/20. It was retested, reworked, and republished to be better than ever 7/10/26.

The post Salisbury Steak with Mushroom Gravy appeared first on Budget Bytes.

Cucumber Tomato Salad

Beth Moncel — Wed, 08 Jul 2026 13:30:00 +0000

The aroma from this Cucumber Tomato Salad is the most deliciously fresh scent of cucumbers, parsley, juicy tomatoes, and crunchy green peppers, and it’s beyond delightful. The only thing better than the aroma is the flavor. This easy side salad is cold, crunchy, juicy, budget-friendly, and tossed with a simple red wine-oregano vinaigrette that makes every bite taste bright and fresh. In short, this cucumber tomato salad is one big bowl of cold, crunchy, juicy loveliness.

“I make this salad almost every week. Sometimes I change it a little based upon what I have (extra pepper, no onion, etc). I love to put it on a pita with some hummus and falafel. Yum!”
Krista

A Deliciously Fresh Cucumber Tomato Side

Cucumber and tomato salads aren’t exactly new (definitely check out my creamy cucumber salad, too!), but sometimes the simplest classics are the ones I come back to most. This one is fresh, light, low-calorie, and packed with vegetables, but it still has plenty of flavor thanks to the tangy oregano vinaigrette and pops of creamy, salty feta. I like cutting the cucumbers into hearty chunks so they keep their crunch better after dressing, and the vinaigrette adds brightness without weighing everything down. It’s an easy, budget-friendly side salad that brings freshness, texture, and color to a meal without adding much prep time or cost.

I also love how flexible this cucumber tomato salad is. Serve it as a quick side dish, or bulk it up with canned tuna and white beans to turn it into something closer to my Mediterranean tuna salad, which is the PERFECT protein and veggie-packed meal prep salad (if you ask me!)

Choose crisp cucumbers. I use regular fresh cucumbers here because they’re budget-friendly and easy to find. They tend to have tougher skin, so I like to peel some of it off in stripes before chopping. English cucumbers or Persian (mini) cucumbers also work well if you prefer a thinner skin, fewer seeds, and extra crunch!
Slice and soak the red onion. Cut the red onion very thinly, about 1/8-inch thick, so they add a delicate crunch instead of an overpowering, sharp bite. I also like to soak the sliced onion in ice water for 5-10 minutes. I used to skip this step, but it really helps mellow that harsh raw onion flavor.
Keep it from getting soggy. Cucumbers and tomatoes naturally release water once they’re cut and salted, so keep the pieces chunky and toss the salad with the dressing just before serving for the freshest crunch. For extra insurance, choose firm tomatoes and salt your cucumbers to draw out excess water. Place the chopped cucumbers in a colander, toss with ½ tsp salt, and drain for 15-30 minutes, then pat dry before using. Adjust the salt in the dressing to taste.
Stir before serving. The vinaigrette and vegetable juices can settle at the bottom of the bowl as the salad sits, so give it a gentle stir before serving.
Make it your own. Cucumber tomato salads can go in a few different directions depending on the dressing and add-ins. Skip the feta for a simple dairy-free version, add 1½ cups couscous (cooked until tender and cooled) for a tomato and cucumber couscous salad, or make it more filling with a drained and rinsed can of black beans, like in my cucumber and black bean salad!

Serving Suggestions

I think of this cucumber tomato salad as the fresh, crunchy part of the plate. The juicy tomatoes, crisp cucumbers, bell pepper, feta, and oregano vinaigrette add coolness and acidity, so it’s especially good with warm and hearty mains. Grilled chicken is one of my go-to dinners to serve with this salad, especially in the summer. I’ll chop the vegetables and mix the dressing while the chicken is brining, then toss everything together once the chicken goes on the grill so the salad is ready when it comes off. It’s also great with homemade hamburgers because the cold vegetables and tangy vinaigrette lighten up the plate and add a nice contrast next to the soft bun and rich beef.

For a meatless meal, I think this salad is delicious with falafel in bowls, wraps, or pita plates. The fresh veggies pair really well with the warm spices in the falafel, especially with a sauce or hummus on the side! It also works well with air fryer pork chops because the tangy dressing balances the hot, savory pork chops without adding much extra prep!

Print Add to Collection

Cucumber Tomato Salad

This Cucumber Tomato Salad is a cold, crunchy, juicy mix of cucumbers, tomatoes, bell pepper, red onion, parsley, and feta tossed in a simple red wine oregano vinaigrette.

Course Salad, Side Dish

Cuisine American

Total Cost $6.62 recipe / $1.10 serving

Prep Time 20

Total Time 20

Servings servings (1⅓ cups each)

Calories 135kcal

Author Beth Moncel

Equipment

Mixing Bowls

Ingredients

Red Wine Vinaigrette

¼ cup olive oil 2oz., $0.70
2 Tbsp red wine vinegar $0.18
1 Tbsp lemon juice $0.07
1 tsp dried oregano $0.06
½ tsp salt $0.02
¼ tsp black pepper freshly cracked, $0.04

Salad

2 cucumbers peeled and chopped, (about 1.25 lb., 566g, 4 cups) $1.52*
4 Roma tomatoes chopped, (about 1 lb., 453g, 2 cups) $1.27
½ small red onion sliced thin, (150g, 1 cup) $0.51
1 green bell pepper chopped, (180g, 1 cup) $0.86**
¼ bunch fresh parsley chopped, (55g, ½ cup) $0.24***
2 oz. feta crumbled, $1.15****

Optional Add-ins

kalamata olives
roasted red pepper

Instructions

Gather and prepare all ingredients.
Prepare the vinaigrette first to let the flavors blend as you prepare the rest of the salad. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
Peel the cucumbers if desired. Dice the cucumbers, tomatoes, and bell pepper.
Thinly slice the red onion and soak them in a bowl of ice water for 5-10 minutes, then drain the water. This helps to remove the harsh bite of the red onions.
Pull the parsley leaves from their stems, then give them a rough chop. Crumble the feta cheese if it's not already crumbled.
Place the cucumbers, tomatoes, bell pepper, red onion, parsley, and feta in a large bowl. If you're adding the olives and roasted red peppers, include them here (optional). Pour the dressing over top, and toss to combine. Serve immediately or refrigerate until ready to eat. This salad holds up well over a few days in the refrigerator. Be sure to stir briefly to redistribute the flavors before serving.

See how we calculate recipe costs here.

Video

Notes

*Regular slicing cucumbers have a slightly more pronounced cucumber flavor, but their thicker skin can sometimes be a little bitter. Peeling alternating strips keeps some of that fresh flavor and color while removing enough skin for a more pleasant bite. If you prefer a milder, sweeter cucumber with very tender skin, English or Persian cucumbers are excellent substitutes and don’t need to be peeled!

**Green bell peppers are usually the most budget-friendly option when it comes to bell peppers! Their crisp texture and slightly bitter flavor also balance the sweet tomatoes and tangy vinaigrette in this salad. You can also use other peppers if preferred. Red peppers make the salad sweeter and juicier, while orange and yellow peppers offer a milder sweetness if that’s what you prefer.

***Fresh parsley adds a clean, herby flavor that lets the vegetables and vinaigrette shine, but you can swap it for fresh dill, basil, mint, oregano, chives, or cilantro. Each herb takes the salad in a slightly different direction, so choose one that matches the rest of your meal.

****I use pre-crumbled feta here because it’s more affordable and easy to find. However, block feta packed in brine will give you the creamiest texture and tangiest flavor because it stays moist until you’re ready to crumble it. The feta also gives this salad a nod to a classic Greek cucumber tomato salad, which traditionally combines chunky cucumbers, tomatoes, green bell pepper, red onion, olives, a slab of feta, and a simple olive oil dressing without any lettuce.

Optional add-ins: Kalamata olives and roasted red peppers add even more Mediterranean-style flavor to this salad. The olives bring a salty, briny bite, and the roasted peppers add a little natural sweetness. See the Variations⁠ section below for more easy ways to change up this cucumber tomato salad.

Adjusting the yield: This recipe is easy to scale because there’s no cooking involved. Simply increase or decrease the vegetables and vinaigrette in the same proportions. For only one or two servings, I think it’s easier to whisk the dressing right in the serving bowl. For larger gatherings, make a double batch of the salad and dressing, and dress the salad just before serving so everything stays as crisp as possible.

Nutrition

How to Make Cucumber Tomato Salad Step-by-Step Photos

Gather the dressing ingredients: You’ll need ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper.

Gather the salad ingredients: You’ll need 2 cucumbers, 4 Roma tomatoes, ½ small red onion, 1 green bell pepper, ¼ bunch fresh parsley, and 2 oz. feta. Also, if using, some kalamata olives and roasted red pepper (both optional).

Make the vinaigrette: Start with the vinaigrette so the dried oregano has a few minutes to hydrate and the flavors can mingle while you chop the vegetables. In a small bowl, whisk together ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked black pepper.

The vinaigrette will look glossy and lightly speckled with oregano and pepper. It may not stay fully combined because oil and vinegar naturally separate, so just give it another quick whisk before pouring it over the salad.

Prep the cucumbers: This is how I prep my cucumbers. A chunky dice is nice for this salad because it helps them hold up a little better in the refrigerator. Peeling stripes into the skin first removes some of the waxy skin and gives them a cool visual effect once chopped. Then cut the cucumbers into about 1/2-inch wide rounds, and cut each round into quarters. That gives me nice chunky pieces of cucumber.

Prep the onion: Very thinly slice ½ small red onion. Very thin means about ⅛-inch thick or thinner, so the onion bends easily and doesn’t take over every bite. Soak the sliced red onion in a bowl of ice water for 5–10 minutes, then drain well. This helps tame the sharp bite while keeping the onion crisp and crunchy.

Prep the other salad ingredients: Chop 4 Roma tomatoes into similar-sized pieces, removing any tough cores as needed. Roma tomatoes are nice here because they’re meaty and hold their shape well. Chop 1 green bell pepper into bite-sized pieces as well. Also pull the parsley leaves from the stems, then roughly chop ¼ bunch fresh parsley. Crumble 2 oz. feta cheese, if it isn’t already crumbled.

Assemble the salad: Add the cucumbers, tomatoes, green bell pepper, drained red onion, parsley, and feta to a large bowl. If using kalamata olives or roasted red peppers, add them now. Give the vinaigrette another quick whisk, then pour it over the salad. Toss gently until the vegetables are evenly coated and glossy, and you see little flecks of oregano throughout.

Serve immediately for the crispest texture, or refrigerate until ready to eat. The vegetables will continue to release juices as the salad sits, so the dressing will become a little more flavorful and slightly more diluted over time. Store the salad in an airtight container in the refrigerator for up to 2-3 days. Stir gently before serving to redistribute the vinaigrette, and use a slotted spoon if extra liquid has accumulated at the bottom of the bowl.

This cucumber tomato salad is a great ‘use what you have’ side because the base is simple, fresh, and easy to adjust. Here are a few ways to change it up without making it complicated:

Tomato options: I use Roma tomatoes because they’re affordable, firm, and easy to find, but vine-ripe, cherry, or grape tomatoes also work. If your tomatoes are extra juicy, scoop out some of the seeds before chopping so the salad doesn’t get watery.
Change the dressing: For a slightly richer flavor, swap the red wine vinaigrette for a balsamic vinaigrette. A bottled Italian dressing also works when you need an even quicker side dish, although the homemade dressing will give you the freshest flavor!
Swap the cheese: I love feta here because a little goes a long way, but you can also use whatever cheese fits your budget. Try mozzarella for a mild bite, diced cheddar or goat’s cheese for something sharper, or skip the cheese altogether.
Add a protein: Turn it into a light lunch by adding canned tuna, chickpeas, white beans, grilled shrimp, or chopped hard-boiled eggs. I like this option when I want the salad to feel more like a meal without actually cooking much of anything.
Make it a pasta salad: Stir in cooled cooked orzo, bowtie pasta, or rotini for a heartier side or easy meal prep lunch. Pasta will soak up some of the vinaigrette, so taste before serving and add an extra drizzle of olive oil or a splash of red wine vinegar if it needs a little wake-up call.
Add more vegetables: Toss in thinly sliced radishes for peppery crunch, diced avocado for creaminess, sliced celery for extra crispness, shredded carrots for sweetness, or chopped pepperoncini for a tangy kick. This is also one of my favorite ways to use up odds and ends in the crisper drawer before they become compost.

Storage Instructions

This cucumber tomato salad is best served the day it’s made, when the cucumbers are crisp, and the tomatoes are at their juiciest. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days, but the texture will soften as the vegetables sit in the vinaigrette. I actually don’t mind it on day two because it takes on a lightly marinated flavor, but it won’t be quite as crunchy as when freshly tossed.

Make Ahead

For the best make-ahead option, chop the vegetables and whisk the dressing separately, then store them in separate airtight containers in the refrigerator. Toss everything together just before serving so the salad stays as fresh and crisp as possible.

Try These Summer Salads Next:

Our version of Greek Salad adds romaine lettuce for extra crunch and volume, making it a budget-friendly side that stretches beautifully.
I’m always here for a Southern throwback, and Tomato Cracker Salad turns simple tomatoes, eggs, mayo, and saltines into something surprisingly delicious!
This Summer Lentil Salad is fresh, filling, and loaded with cucumber, cherry tomatoes, bell pepper, spinach, feta, and a lemony vinaigrette.

Creamy Cucumber Salad

$1.58 recipe / $0.39 serving

Thai Cucumber Salad

$2.88 recipe / $0.48 serving

Cucumber and Black Bean Salad

$3.20 recipe / $0.80 serving

Cucumber Mango Salad

$2.43 recipe / $0.61 serving

Our Cucumber Tomato Salad recipe was originally published 3/30/17. It was retested, reworked, and republished to be better than ever 7/8/26.

The post Cucumber Tomato Salad appeared first on Budget Bytes.

Juicy Lucy (Stuffed Burgers)

Jennie Alley — Mon, 06 Jul 2026 13:30:00 +0000

A Juicy Lucy is a burger stuffed with cheese, so the cheese melts inside the beef patty instead of sitting on top. This Juicy Lucy recipe isn’t just any burger, though. It’s a flavor-packed throwback to my childhood. My dad used to call these his “gourmet burgers,” and as a kid, that hot, cheesy center made them feel extra special. But little did I know, they’re incredibly easy to make and super budget-friendly! With just ground beef, a few pantry seasonings, and good ol’ American cheese, you can recreate that same juicy, stuffed burger magic at home without any fancy tools or ingredients. I cook mine in a skillet, but they’re great on the grill, too!

Juicy Cheese Stuffed Burgers

A Juicy Lucy (sometimes spelled Jucy Lucy) is a cheese-stuffed burger that originated in Minnesota, specifically in Minneapolis. Both Matt’s Bar and the 5-8 Club famously claim to have created it, and honestly, I get why people are so passionate about it. It’s basically an inside-out cheeseburger, with the cheese sealed inside the beef instead of layered on top like a classic burger. As it cooks, the cheese melts into a hot, gooey center that spills out when you take a bite. 🤤

For me, a Juicy Lucy is only ever made with American cheese. That’s how I’ve always known it, and it really does melt the best for this style of burger. The thin slices fold neatly into the center, soften quickly, and turn creamy and molten without getting stringy. As for the beef, I keep it simple with Worcestershire sauce, garlic powder, salt, and pepper so the flavor stays classic and beefy. Then I flatten the meat into thin patties, tuck the cheese in the middle, and pinch the edges closed so the melty cheese stays where it belongs. It’s an easy, budget-friendly way to make a burger feel extra special, and the first bite is pure cheesy nostalgia.

Don’t overwork the beef. I mix the ground beef and seasonings just until combined because the more you mash and squeeze the beef, the tighter it packs together, which can make the burgers dense instead of juicy and tender.
Make the patties thin and seal them well. Each burger uses two thin patties, and I like to make them a little wider than the bun, as they’ll shrink slightly as they cook. Also, make sure to leave a border around the cheese, then pinch and smooth the edges so the cheese stays tucked inside. Don’t stress if a little cheese spills out as they cook (you can see mine did in the photos below, but they still turned out super cheesy!).
Don’t press the burgers while they cook. Pressing down can squeeze out the juices and break the seal, which is the fastest way to lose that melty cheese center.
Let them rest before serving. Resting gives the juices time to settle, and the cheese time to thicken slightly, so the first bite is gooey and melty instead of dangerously hot and runny.
Keep the toppings classic or dress them up. Pickles are my go-to for a simple, classic Juicy Lucy bite, but grilled onions, lettuce, tomato, mustard, ketchup, burger sauce, or comeback sauce are all delicious here.

Print Add to Collection

Juicy Lucy (Cheese Stuffed Burgers)

These easy Juicy Lucy cheese stuffed burgers are packed with melty American cheese, simple seasonings, and big diner-style flavor on a budget!

Course Main Course

Cuisine American

Total Cost $8.57 recipe / $2.14 serving

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 702kcal

Author Jennie Alley

Equipment

Large Bowl
Medium Skillet

Ingredients

1½ lbs ground beef 80/20 or 85/15, $6.36*
1 tsp Worcestershire sauce $0.02
1 tsp salt $0.04
½ tsp black pepper freshly cracked, $0.06
1 tsp garlic powder $0.08
6 slices American cheese quartered, (6 quarters per burger) $0.62**
1 Tbsp cooking oil $0.04
4 hamburger buns $0.73
12 pickle slices $0.62

Instructions

Gather all ingredients.
In a large bowl combine the ground beef with the Worcestershire sauce, garlic powder, salt, and pepper.
Divide the ground beef mixture into 8 equal portions; they should be about 3 oz. each. Form into balls.
Place parchment paper or plastic wrap over each ball of beef and flatten out with bottom of heavy skillet to form 8 thin patties.***
Lay 4 slices of American cheese in a fan shape in the center of one patty, leaving a bit of space around the edges. Top with a second patty and pinch the edges to seal, making sure the cheese stays inside.
Heat oil in a medium iron skillet over medium heat. Once oil is hot and shimmering, place patties in the skillet, taking care not to move for 3 minutes.
Flip and cook for another 3 minutes on the other side****.
Transfer the burgers to a plate and let them rest for 5 minutes. While they rest, toast your buns in the same skillet.
Serve the juicy lucy burgers with dill pickle slices and your favorite toppings and sauces. Enjoy!

See how we calculate recipe costs here.

Notes

*Use ground beef with 15-20% fat (like 80/20 or 85/15), for juicy burgers that seal well around the cheese. Leaner meats like chicken or turkey can dry out and potentially split during cooking, causing the cheese to leak. They need a little extra care to stay juicy, so if you want to use poultry, try our chicken burgers or turkey burgers instead. Those recipes include added mix-ins to help keep the meat tender and moist!

**If American cheese isn’t your thing, you can swap in slices of cheddar instead. Just note the cook time may vary, and the cheese may not melt as well as American cheese. Also don’t add extra cheese, tempting as it is, because overstuffed patties are more likely to split and leak!

***I use an iron skillet to flatten out my burgers but feel free to use a burger press if you have one.

****If you prefer your burger more well done, cook it for an extra 1-2 minutes per side. Ground beef should reach 160°F once cooked, but because the center is filled with cheese, the temperature can be tricky to check. Look for burgers that are deeply browned, firm around the edges, and no longer pink at the seams.

Grill directions: Preheat your grill to medium-high heat and lightly oil the grates. Place the stuffed patties on the grill and cook for 3–5 minutes per side, or until the burgers are browned with grill marks and the cheese is melted in the center. Don’t press down on the patties as they cook, or the cheese may leak out. Transfer the stuffed burgers to a plate and let them rest for 5 minutes. Toast the buns on the grill and serve with pickles and your favorite toppings.

Nutrition

how to make Juicy Lucy Burgers Step-by-Step Photos

Gather all of your ingredients.

Season the beef: Add 1½ lbs ground beef to a large bowl with 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp salt, and ½ tsp freshly cracked black pepper. Use your hands or a fork to gently mix everything together just until combined. Try not to overwork the beef, or the burgers can turn out dense instead of juicy.

Form the patties: Now evenly divide the beef mixture into 8 equal portions (about 3 oz. each), and roll each portion into a ball.

Place one beef ball between two pieces of parchment paper or plastic wrap. Press it down with the bottom of a heavy skillet or a burger press until it forms a thin, even patty. Repeat with the remaining beef balls until you have 8 thin patties. The patties should be wide enough to hold the cheese in the center with a little room around the edges for sealing.

Stuff with cheese: Place 6 quarters of American cheese in the center of one patty, slightly overlapping them in a small stack or fan shape. Leave a border around the edge so you can seal the patties properly. Top with a second patty, then firmly pinch and press the edges together all the way around to trap the cheese inside.

Smooth any cracks or thin spots with your fingers so the cheese is less likely to leak out while cooking. Repeat until you have 4 stuffed burgers.

Cook the burgers: Heat 1 Tbsp cooking oil in a medium cast iron skillet over medium heat. Once the oil is hot and shimmering, carefully add the stuffed burgers to the skillet. Cook without moving them for about 3 minutes, or until the bottoms are deeply browned and the edges start to look cooked.

Flip the burgers and cook for another 3 minutes on the other side. For a more well-done burger, cook for an extra 1-2 minutes per side.

Once cooked, transfer the burgers to a plate and let them rest for 5 minutes. The cheese inside will be very hot, so this short rest helps the juices settle and keeps the first bite from being molten!

Toast the buns: While the patties rest, place the 4 hamburger buns cut-side down in the same skillet (carefully wipe away any melted cheese, if desired!) and toast them for a minute or two, just until golden and lightly crisp around the edges.

Serve the stuffed Juicy Lucy burgers on the toasted buns with 3 pickle slices each. You can also add any extra toppings or sauces you like (optional). Enjoy while the cheese is still hot and melty!

Serving Suggestions

These Juicy Lucy burgers are rich, cheesy, and super savory, so I like pairing them with something cool, crunchy, or a little sweet on the side. Creamy coleslaw is a classic choice because the tangy dressing and crisp cabbage balance out all that melty cheese. For a full cookout-style plate, you can’t go wrong with Southern-style potato salad or macaroni salad. Both are cold sides you can make ahead, which is always a win when these burgers are involved. And if you want something a little different from regular fries, our spicy sweet potato fries are perfect here. The sweet, salty, and spicy flavor works perfectly with the beefy stuffed burgers and gooey American cheese center.

Juicy Lucy burgers are best freshly made, when the cheese is melty, the beef is juicy, and the buns are warm and toasty. But if I’m planning ahead, I’d much rather prep the stuffed patties in advance than reheat leftovers later. Shape and stuff the burgers, place them on a parchment-lined plate or baking sheet, cover, and refrigerate for up to 24 hours. Since they’ll be cold, give them 1-2 minutes extra in the skillet so the beef cooks through and the cheese gets nice and gooey in the middle.

Storage and Reheating

Store any leftover patties in an airtight container in the fridge for 3-4 days. Keep the stuffed burgers and buns separate if possible so the bread doesn’t get soft. This recipe is easy to scale up or down, so I recommend only cooking what you plan to eat fresh if you can!

Reheating

Reheat the patties in a skillet over medium-low heat until the beef is warmed through and the cheese melts again in the center. You can also use the microwave in short bursts.

Freezing

Wrap the cooked and cooled patties tightly and store them in a freezer-safe bag or container for up to 3 months. Thaw them in the fridge overnight before reheating to help the cheese melt evenly in the center without overcooking the beef around the edges.

Love Cheeseburgers? Try These Recipes Next:

I’m always here for a one-pot dinner, and One Pot Cheeseburger Pasta keeps cleanup deliciously simple.
Cheeseburger Meatloaf is packed with melty cheddar chunks and topped with a tangy tomato-mustard glaze.
This Cheeseburger Salad with Animal Sauce Dressing is loaded with mini patties, tomato, red onion, cheddar, and that creamy-tangy drizzle.

Homemade Hamburgers

$14.32 recipe / $3.58 serving

Smash Burgers

$11.85 recipe / $2.96 serving

Black Bean Burgers

$3.74 recipe / $0.62 serving

Homemade Burger Seasoning

$0.20 recipe / $0.05 serving

The post Juicy Lucy (Stuffed Burgers) appeared first on Budget Bytes.

Budget Bytes

Cottage Cheese Eggs

Creamy Cottage Cheese Scrambled Eggs

Recipe Success Tips

Cottage Cheese Eggs

Equipment

Ingredients

Instructions

Notes

Nutrition

how to make Cottage Cheese Eggs Step-by-Step Photos

Serving Suggestions

Storage & Reheating

Reheating

Love Cottage Cheese? Try These Recipes Next:

More Ways to Cook Eggs

Poached Eggs

How to Fry an Egg

Air Fryer Hard Boiled Eggs

How To Make Soft Boiled Eggs

21 Tomato Recipes Worth Making While They’re in Season

Get More from Tomato Season!

Hearty Dinners Featuring Tomatoes

1. Creamy Tomato Spinach Pasta

Creamy Tomato and Spinach Pasta

2. Angel Hair Pasta Pomodoro

Angel Hair Pasta Pomodoro

3. Baked Feta Pasta

Baked Feta Pasta

4. Tuscan White Bean Stuffed Tomatoes

Tuscan White Bean Stuffed Tomatoes

5. Tomato Pie

Tomato Pie

Tomato Soup Recipes

6. Roasted Tomato Soup

Roasted Tomato Soup

7. Tomato Lentil Soup

Tomato Lentil Soup

8. Salmorejo

Salmorejo

9. Swamp Soup

Swamp Soup Recipe

10. Sopa de Letras

Sopa De Letras

Fresh & Easy Summer Favorites

11. Cucumber Tomato Salad

Cucumber Tomato Salad

12. Tomato Sandwiches

Tomato Sandwiches

13. Pico de Gallo

Pico de Gallo

14. Caprese Salad

Caprese Salad

15. Avocado and Tomato Salad

Avocado and Tomato Salad

16. Tomato Basil Vinaigrette

Tomato Basil Vinaigrette

Perfect for Potlucks

17. Tomato Mozzarella Pasta Salad

Tomato Mozzarella Pasta Salad

18. Mediterranean Tuna Salad

Mediterranean Tuna Salad

19. Tomato Rice

Tomato Rice

20. Tomato Relish

Tomato Relish

21. Tomato Butter

Tomato Butter

More Recipe Roundups

Easy Summer Dinner Ideas

Best Potluck Recipes

Zucchini Recipes

Best Pasta Salad Recipes

Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Bell Peppers

Recipe Success Tips

Time-Saving Tip

Buffalo Chicken Stuffed Peppers

Equipment

Ingredients