“I don’t usually interact with online recipes but this stew was just fantastic. Loved it. So easy to prepare, the ingredients were cheap and there was enough for two of us to eat for several days. It gets better when you reheat it as well. Loved it. Thank you so much, going into my weekly bank.”

Becka

A Big Pot of Classic Comfort Food

This is a classic chicken stew through and through. It starts with a mirepoix of onion, carrot, and celery, then I add garlic, potatoes, and plenty of cozy herbs. I make it completely from scratch, but that doesn’t mean anything fussy. It’s simply affordable ingredients layered together in one very delicious pot!

The flavor building really starts when the flour-coated chicken thighs hit the hot pot. Browning creates those golden stuck-on bits on the bottom, then the vegetables release enough moisture to work them into the stew. A second sprinkle of flour thickens the broth into a rich gravy as everything simmers. One thing to remember is to not rush the process; let the stew simmer for the full 30 minutes so the flavors can fully develop. You’re looking for fork-tender potatoes, juicy chicken, and a gravy thick enough to lightly coat your spoon. 😋 (And don’t forget to have a few slices of bread on the side to sop up all the delicious gravy!)

Print Add to Collection Go to Collections

Chicken Stew

This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.

Course Dinner, Main Course, Soup

Cuisine American

Total Cost $13.56 recipe / $2.26 serving

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings (1.5 cups each)

Calories 355kcal

Author Beth Moncel

Equipment

• Dutch Oven or Large Pot with Lid (6 Qt)
• 2 Large Bowls

Ingredients

• 1 yellow onion small dice (about 2 cups) $0.68
• 3 ribs celery small dice (about 1.5 cups) $0.77
• 4 garlic cloves minced (2 Tbsp) $0.24
• ½ lb. carrots thinly sliced,(3 carrots, about 1.5 cups) $0.57
• 1¾ lbs. chicken thighs boneless & skinless, cut into 1-inch pieces (about 6 thighs) $5.64*
• 4 Tbsp all-purpose flour divided, $0.60**
• 2 Tbsp butter $0.19
• 1 Tbsp olive oil $0.18
• 1½ lbs. baby potatoes cut in half (cubed Yukon also work) $3.74
• 1 tsp dried parsley $0.05
• ½ tsp dried thyme $0.06
• ½ tsp dried rosemary $0.06
• ½ tsp dried sage $0.02
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.04
• 2 cups chicken broth $0.26***
• 2 cups vegetable broth $0.26***
• 1 Tbsp fresh parsley chopped (optional) $0.19

US Customary – Metric

Instructions

• Gather and prepare all ingredients.
• Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
• Cut the chicken thighs into 1-inch pieces. Add them to a large bowl and sprinkle 2 Tbsp flour over the chicken. Toss until the chicken is evenly coated. (See browning note).
• Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling. (See browning note).
• Add the flour-coated chicken to the pot and allow the chicken to brown on all sides (avoid stirring until browned on the bottom) for about 5 minutes on each side. When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
• Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft, for about 5 minutes. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
• Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
• Return the browned chicken to the pot. Also add the potatoes, dried parsley, thyme, rosemary, sage, salt, and pepper
• Next, add the chicken broth and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
• Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
• Taste the stew and add salt if needed (I didn't add any additional salt, but it'll depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.

See how we calculate recipe costs here.

Video

Notes

*I like to use boneless, skinless thighs as stay tender during the full simmer. Chicken breasts can become dry if cooked for the same amount of time. If using breasts, brown them as directed but return them to the stew for only the final 15-20 minutes. Make sure they reach 165°F internally before serving.

Bone-in thighs or chicken legs also work. I recommend removing the skin first because it won’t crisp in the broth and may become chewy. Lightly coat and brown the pieces, then simmer them in the stew until they reach 165°F and the meat pulls easily from the bone. Remove the chicken, discard the bones, shred/chop the meat, and stir it back into the stew before serving.

**All-purpose flour: This is called plain flour in the UK.

***I use Better Than Bouillon to make the chicken and vegetable broths because it is inexpensive, flavorful, and lets me prepare only what I need.

Fresh herbs: You can use fresh herbs instead of dried. Use 1½ tsp finely chopped fresh thyme, rosemary, or sage in place of each ½ tsp dried. For the 1 tsp dried parsley, use 1 Tbsp chopped fresh parsley.

Rotisserie/pre-cooked chicken: Some readers have successfully used cooked rotisserie chicken, although I don’t personally recommend it because you’ll lose all that browning (where the flavor lives!). If you do use precooked chicken, skip flouring and browning it. Stir the chopped chicken into the stew near the end so it can heat through.

Chicken not browning? One of the most common mistakes is adding the chicken before the pot is properly heated. I wait until the butter and oil are hot and visibly sizzling over medium heat. If your chicken looks especially wet, blot it with a paper towel before adding the flour. Excess moisture cools the pot and creates steam, leaving the chicken pale instead of golden.

Gluten-free option: Swap the all-purpose flour for a gluten-free 1:1 blend or use cornstarch. You’ll need slightly less cornstarch, so use 1 Tbsp for the chicken and another 1 Tbsp for the vegetables, then add more only if needed. Check the broth labels to make sure they are gluten-free, too.

Slow Cooker or Instant Pot: I haven’t tested this chicken stew in a slow cooker or Instant Pot, so the stovetop method is still the only one I can personally vouch for. However, some of our readers have successfully adapted the recipe using the methods below (just keep in mind you may need to adjust the method for your specific appliance!):

• Slow cooker: Brown the flour-coated chicken and sauté the vegetables on the stovetop as directed (or use the browning feature if your slow cooker has that). Pour a little broth into the skillet to lift the browned bits, then transfer everything to your slow cooker. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are fork-tender and the chicken reaches 165°F. If the gravy is loose, mix 2 Tbsp cornstarch with 2 Tbsp cold water, then stir the slurry into the stew and cover until the gravy has thickened.
• Instant Pot: Use the Sauté setting to brown the flour-coated chicken and soften the vegetables as directed (in batches). Pour in about 1 cup of the broth and thoroughly scrape the bottom of the pot to lift all the browned bits. Add the remaining broth, potatoes, herbs, and chicken. Seal the lid and cook on High Pressure for 10 minutes with natural release. If needed, mix 2 Tbsp cornstarch with 2 Tbsp water, then add to the stew to thicken. Make sure the chicken is 165°F before serving.

Nutrition

Serving: 1.5cups | Calories: 355kcal | Carbohydrates: 32g | Protein: 30g | Fat: 12g | Sodium: 899mg | Fiber: 4g

How to Make Chicken Stew Step-by-Step Photos

Gather all of your ingredients.

Prepare the vegetables: Small dice 1 yellow onion and 3 ribs celery, mince 4 cloves garlic, and thinly slice ½ lb. carrots. Keeping the pieces fairly small helps them soften during the short sauté. Now chop about 1½ lbs. of potatoes into 1-inch pieces. I used baby potatoes (which were a mix of colors!), so they only needed to be cut in half.

Add the flour: Cut 1¾ lbs. boneless, skinless chicken thighs into 1-inch pieces and place them in a large bowl. Sprinkle 2 Tbsp flour evenly over the chicken.

Now toss the chicken until every piece has a thin, slightly tacky coating of flour. This will help develop a nice brown crust on the chicken (for flavor!).

Brown the chicken: Add 2 Tbsp butter and 1 Tbsp olive oil to a large pot. Heat the butter and oil over medium heat until hot and sizzling. Add the chicken thigh pieces and cook them until browned on all sides (the chicken doesn’t need to be cooked through, just browned on the outside). About 5 minutes each side. Avoid stirring too often, as that will prevent browning. You want the flour to brown a bit on the bottom of the pot.

Now remove the browned chicken to a clean plate or bowl.

Sauté the veggies: Add the onion, carrot, celery, and garlic to the pot after removing the chicken. Continue to sauté over medium for about 5 minutes, allowing the moisture released by the vegetables to dissolve some of the browned bits from the bottom of the pot.

Once the vegetables are slightly softened, add 2 more tablespoons all-purpose flour. Continue to sauté for about 2 minutes more. The flour will again begin to coat the bottom of the pot again!

Add the chicken, potatoes, and herbs: Return the browned chicken to the pot. Add the sliced potatoes, 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, ¼ tsp salt, and ¼ tsp freshly cracked black pepper.

Pour in the broth: Add 2 cups chicken broth and 2 cups vegetable broth. Stir well and scrape the bottom until the flour and browned bits have dissolved into the liquid.

Simmer: Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once boiling, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, stirring occasionally, for about 30 minutes, or until the potatoes are tender, the chicken is 165°F internally, and the broth has thickened.

Now give the stew a taste and add salt, if needed (I didn’t add any more, but this will largely depend on the salt content of the broth you used!). Finally, stir in 1 Tbsp chopped fresh parsley, if desired, then ladle it into bowls and serve hot.

What to Serve with Chicken Stew

This chicken stew is plenty filling on its own, but I’m not about to let that rich, herby gravy go to waste! My slightly sweet homemade cornbread is ready in 30 minutes and serves eight, so there’s plenty for passing around. Some soft and fluffy dinner rolls are also excellent for swiping the bowl clean. Midweek comfort food or Sunday dinner, I don’t think you can go wrong with warm bread beside this stew!

If I’m having people over or feeding an extra-hungry crowd, I’ll spoon the stew over something like our Instant Pot mashed potatoes. It makes more than enough to serve with this meal, AND it leaves the stovetop free for the stew. Or when I want to go in the complete opposite direction and add something cool and crunchy alongside all that coziness, a fresh Greek salad hits the spot!

Storage Instructions

This chicken stew gets even tastier the next day! Divide any leftovers between airtight containers and refrigerate them within two hours of cooking. They’ll keep for up to 3-4 days. I like storing leftovers in individual 1½-cup portions so they’re easy to grab for lunch! I usually use these glass containers (see the photo below) when I’m meal prepping this stew.

Reheating

Reheat in a saucepan over medium-low heat, stirring regularly, or microwave it in one-minute intervals until it reaches 165°F throughout. The gravy will thicken in the refrigerator, so add a small splash of broth or water if needed.

Freezing

This chicken stew can be frozen for up to 3 months. However, if I’m making this recipe specifically for the freezer, I’ll slightly undercook the potatoes because they’ll soften further when thawed and reheated. Waxy potatoes, including baby potatoes and Yukon Golds, hold their shape better and are less likely to become grainy.

Let the stew cool, divide it into freezer-safe containers (make sure to label and date!), and leave a little room for expansion. Thaw it overnight in the refrigerator or using the defrost setting on your microwave before reheating.

Try These Easy Stew Recipes Next

• My Crockpot Beef Stew lets the slow cooker handle most of the work, turning beef and simple vegetables into a thick, deeply savory meal.
• Brunswick Stew takes things in a smokier direction with chicken, vegetables, and a rich tomato-based broth.
• For an inexpensive meatless option, my Vegan Lentil Stew cooks lentils and vegetables into a thick, filling stew that is also freezer-friendly.

More Cozy Chicken Recipes

Chicken and Dumplings

$7.12 recipe / $1.18 serving

Chicken Noodle Soup

$11.11 recipe / $1.39 serving

Chicken Pot Pie

$9.26 recipe / $1.15 serving

Marry Me Chicken Soup

$9.45 recipe / $1.58 serving

The post Chicken Stew appeared first on Budget Bytes.

“I don’t usually interact with online recipes but this stew was just fantastic. Loved it. So easy to prepare, the ingredients were cheap and there was enough for two of us to eat for several days. It gets better when you reheat it as well. Loved it. Thank you so much, going into my weekly bank.”

Becka

A Big Pot of Classic Comfort Food

This is a classic chicken stew through and through. It starts with a mirepoix of onion, carrot, and celery, then I add garlic, potatoes, and plenty of cozy herbs. I make it completely from scratch, but that doesn’t mean anything fussy. It’s simply affordable ingredients layered together in one very delicious pot!

The flavor building really starts when the flour-coated chicken thighs hit the hot pot. Browning creates those golden stuck-on bits on the bottom, then the vegetables release enough moisture to work them into the stew. A second sprinkle of flour thickens the broth into a rich gravy as everything simmers. One thing to remember is to not rush the process; let the stew simmer for the full 30 minutes so the flavors can fully develop. You’re looking for fork-tender potatoes, juicy chicken, and a gravy thick enough to lightly coat your spoon. 😋 (And don’t forget to have a few slices of bread on the side to sop up all the delicious gravy!)

Print Add to Collection Go to Collections

Chicken Stew

This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.

Course Dinner, Main Course, Soup

Cuisine American

Total Cost $13.56 recipe / $2.26 serving

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings (1.5 cups each)

Calories 355kcal

Author Beth Moncel

Equipment

• Dutch Oven or Large Pot with Lid (6 Qt)
• 2 Large Bowls

Ingredients

• 1 yellow onion small dice (about 2 cups) $0.68
• 3 ribs celery small dice (about 1.5 cups) $0.77
• 4 garlic cloves minced (2 Tbsp) $0.24
• ½ lb. carrots thinly sliced,(3 carrots, about 1.5 cups) $0.57
• 1¾ lbs. chicken thighs boneless & skinless, cut into 1-inch pieces (about 6 thighs) $5.64*
• 4 Tbsp all-purpose flour divided, $0.60**
• 2 Tbsp butter $0.19
• 1 Tbsp olive oil $0.18
• 1½ lbs. baby potatoes cut in half (cubed Yukon also work) $3.74
• 1 tsp dried parsley $0.05
• ½ tsp dried thyme $0.06
• ½ tsp dried rosemary $0.06
• ½ tsp dried sage $0.02
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.04
• 2 cups chicken broth $0.26***
• 2 cups vegetable broth $0.26***
• 1 Tbsp fresh parsley chopped (optional) $0.19

US Customary – Metric

Instructions

• Gather and prepare all ingredients.
• Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
• Cut the chicken thighs into 1-inch pieces. Add them to a large bowl and sprinkle 2 Tbsp flour over the chicken. Toss until the chicken is evenly coated. (See browning note).
• Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling. (See browning note).
• Add the flour-coated chicken to the pot and allow the chicken to brown on all sides (avoid stirring until browned on the bottom) for about 5 minutes on each side. When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
• Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft, for about 5 minutes. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
• Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
• Return the browned chicken to the pot. Also add the potatoes, dried parsley, thyme, rosemary, sage, salt, and pepper
• Next, add the chicken broth and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
• Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
• Taste the stew and add salt if needed (I didn't add any additional salt, but it'll depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.

See how we calculate recipe costs here.

Video

Notes

*I like to use boneless, skinless thighs as stay tender during the full simmer. Chicken breasts can become dry if cooked for the same amount of time. If using breasts, brown them as directed but return them to the stew for only the final 15-20 minutes. Make sure they reach 165°F internally before serving.

Bone-in thighs or chicken legs also work. I recommend removing the skin first because it won’t crisp in the broth and may become chewy. Lightly coat and brown the pieces, then simmer them in the stew until they reach 165°F and the meat pulls easily from the bone. Remove the chicken, discard the bones, shred/chop the meat, and stir it back into the stew before serving.

**All-purpose flour: This is called plain flour in the UK.

***I use Better Than Bouillon to make the chicken and vegetable broths because it is inexpensive, flavorful, and lets me prepare only what I need.

Fresh herbs: You can use fresh herbs instead of dried. Use 1½ tsp finely chopped fresh thyme, rosemary, or sage in place of each ½ tsp dried. For the 1 tsp dried parsley, use 1 Tbsp chopped fresh parsley.

Rotisserie/pre-cooked chicken: Some readers have successfully used cooked rotisserie chicken, although I don’t personally recommend it because you’ll lose all that browning (where the flavor lives!). If you do use precooked chicken, skip flouring and browning it. Stir the chopped chicken into the stew near the end so it can heat through.

Chicken not browning? One of the most common mistakes is adding the chicken before the pot is properly heated. I wait until the butter and oil are hot and visibly sizzling over medium heat. If your chicken looks especially wet, blot it with a paper towel before adding the flour. Excess moisture cools the pot and creates steam, leaving the chicken pale instead of golden.

Gluten-free option: Swap the all-purpose flour for a gluten-free 1:1 blend or use cornstarch. You’ll need slightly less cornstarch, so use 1 Tbsp for the chicken and another 1 Tbsp for the vegetables, then add more only if needed. Check the broth labels to make sure they are gluten-free, too.

Slow Cooker or Instant Pot: I haven’t tested this chicken stew in a slow cooker or Instant Pot, so the stovetop method is still the only one I can personally vouch for. However, some of our readers have successfully adapted the recipe using the methods below (just keep in mind you may need to adjust the method for your specific appliance!):

• Slow cooker: Brown the flour-coated chicken and sauté the vegetables on the stovetop as directed (or use the browning feature if your slow cooker has that). Pour a little broth into the skillet to lift the browned bits, then transfer everything to your slow cooker. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are fork-tender and the chicken reaches 165°F. If the gravy is loose, mix 2 Tbsp cornstarch with 2 Tbsp cold water, then stir the slurry into the stew and cover until the gravy has thickened.
• Instant Pot: Use the Sauté setting to brown the flour-coated chicken and soften the vegetables as directed (in batches). Pour in about 1 cup of the broth and thoroughly scrape the bottom of the pot to lift all the browned bits. Add the remaining broth, potatoes, herbs, and chicken. Seal the lid and cook on High Pressure for 10 minutes with natural release. If needed, mix 2 Tbsp cornstarch with 2 Tbsp water, then add to the stew to thicken. Make sure the chicken is 165°F before serving.

Nutrition

Serving: 1.5cups | Calories: 355kcal | Carbohydrates: 32g | Protein: 30g | Fat: 12g | Sodium: 899mg | Fiber: 4g

How to Make Chicken Stew Step-by-Step Photos

Gather all of your ingredients.

Prepare the vegetables: Small dice 1 yellow onion and 3 ribs celery, mince 4 cloves garlic, and thinly slice ½ lb. carrots. Keeping the pieces fairly small helps them soften during the short sauté. Now chop about 1½ lbs. of potatoes into 1-inch pieces. I used baby potatoes (which were a mix of colors!), so they only needed to be cut in half.

Add the flour: Cut 1¾ lbs. boneless, skinless chicken thighs into 1-inch pieces and place them in a large bowl. Sprinkle 2 Tbsp flour evenly over the chicken.

Now toss the chicken until every piece has a thin, slightly tacky coating of flour. This will help develop a nice brown crust on the chicken (for flavor!).

Brown the chicken: Add 2 Tbsp butter and 1 Tbsp olive oil to a large pot. Heat the butter and oil over medium heat until hot and sizzling. Add the chicken thigh pieces and cook them until browned on all sides (the chicken doesn’t need to be cooked through, just browned on the outside). About 5 minutes each side. Avoid stirring too often, as that will prevent browning. You want the flour to brown a bit on the bottom of the pot.

Now remove the browned chicken to a clean plate or bowl.

Sauté the veggies: Add the onion, carrot, celery, and garlic to the pot after removing the chicken. Continue to sauté over medium for about 5 minutes, allowing the moisture released by the vegetables to dissolve some of the browned bits from the bottom of the pot.

Once the vegetables are slightly softened, add 2 more tablespoons all-purpose flour. Continue to sauté for about 2 minutes more. The flour will again begin to coat the bottom of the pot again!

Add the chicken, potatoes, and herbs: Return the browned chicken to the pot. Add the sliced potatoes, 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, ¼ tsp salt, and ¼ tsp freshly cracked black pepper.

Pour in the broth: Add 2 cups chicken broth and 2 cups vegetable broth. Stir well and scrape the bottom until the flour and browned bits have dissolved into the liquid.

Simmer: Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once boiling, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, stirring occasionally, for about 30 minutes, or until the potatoes are tender, the chicken is 165°F internally, and the broth has thickened.

Now give the stew a taste and add salt, if needed (I didn’t add any more, but this will largely depend on the salt content of the broth you used!). Finally, stir in 1 Tbsp chopped fresh parsley, if desired, then ladle it into bowls and serve hot.

What to Serve with Chicken Stew

This chicken stew is plenty filling on its own, but I’m not about to let that rich, herby gravy go to waste! My slightly sweet homemade cornbread is ready in 30 minutes and serves eight, so there’s plenty for passing around. Some soft and fluffy dinner rolls are also excellent for swiping the bowl clean. Midweek comfort food or Sunday dinner, I don’t think you can go wrong with warm bread beside this stew!

If I’m having people over or feeding an extra-hungry crowd, I’ll spoon the stew over something like our Instant Pot mashed potatoes. It makes more than enough to serve with this meal, AND it leaves the stovetop free for the stew. Or when I want to go in the complete opposite direction and add something cool and crunchy alongside all that coziness, a fresh Greek salad hits the spot!

Storage Instructions

This chicken stew gets even tastier the next day! Divide any leftovers between airtight containers and refrigerate them within two hours of cooking. They’ll keep for up to 3-4 days. I like storing leftovers in individual 1½-cup portions so they’re easy to grab for lunch! I usually use these glass containers (see the photo below) when I’m meal prepping this stew.

Reheating

Reheat in a saucepan over medium-low heat, stirring regularly, or microwave it in one-minute intervals until it reaches 165°F throughout. The gravy will thicken in the refrigerator, so add a small splash of broth or water if needed.

Freezing

This chicken stew can be frozen for up to 3 months. However, if I’m making this recipe specifically for the freezer, I’ll slightly undercook the potatoes because they’ll soften further when thawed and reheated. Waxy potatoes, including baby potatoes and Yukon Golds, hold their shape better and are less likely to become grainy.

Let the stew cool, divide it into freezer-safe containers (make sure to label and date!), and leave a little room for expansion. Thaw it overnight in the refrigerator or using the defrost setting on your microwave before reheating.

Try These Easy Stew Recipes Next

• My Crockpot Beef Stew lets the slow cooker handle most of the work, turning beef and simple vegetables into a thick, deeply savory meal.
• Brunswick Stew takes things in a smokier direction with chicken, vegetables, and a rich tomato-based broth.
• For an inexpensive meatless option, my Vegan Lentil Stew cooks lentils and vegetables into a thick, filling stew that is also freezer-friendly.

More Cozy Chicken Recipes

Chicken and Dumplings

$7.12 recipe / $1.18 serving

Chicken Noodle Soup

$11.11 recipe / $1.39 serving

Chicken Pot Pie

$9.26 recipe / $1.15 serving

Marry Me Chicken Soup

$9.45 recipe / $1.58 serving

The post Chicken Stew appeared first on Budget Bytes.

Creamy, Cozy, and Made in One Pot

If you’ve ever made risotto, the method here will feel familiar, but it moves a whole lot faster! I take my time browning the butternut squash first, then add fresh, fragrant onion and garlic before I add the orzo and vegetable broth. From there, I like to turn on my favorite tunes and stir the orzo for about 10 minutes as it simmers. The squash softens enough that some of it breaks down into the broth, and the orzo releases starch as it cooks, making everything thicker and creamier as you stir.

After the orzo is tender, I stir in fresh kale, heavy cream, and just ⅛ teaspoon of cinnamon. Now, the cinnamon might surprise you, but trust me. It’s only enough to add a subtle hint of warm fall spice without making the pasta taste sweet. A fresh grating of Parmesan completes the dish, and suddenly a squash, some pasta, and a handful of simple ingredients feel very fancy indeed!

Print Add to Collection Go to Collections

Creamy Butternut Squash Orzo

This Creamy Butternut Squash Orzo is an easy one-pot dinner with tender squash, kale, Parmesan, and a rich, creamy sauce. Ready in under an hour!

Course Main Course

Cuisine American

Total Cost $7.74 recipe . /$1.94 serving

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings (~2 cups each)

Calories 524kcal

Author Melissa Nolan

Equipment

• Dutch Oven or Large Skillet

Ingredients

• 1 butternut squash peeled, tipped, seeds removed & small dice, (about 2 lbs. – heaping 4 cups) $3.08*
• 1 Tbsp vegetable oil $0.04
• 1 tsp salt divided, $0.04
• 1 tsp black pepper divided, (freshly cracked) $0.16
• ½ onion small dice, (1 cup) $0.30
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 1½ cups orzo pasta uncooked, $0.78**
• 3 cups vegetable broth $0.39***
• ⅛ tsp ground cinnamon $0.01
• 1 small bunch kale washed, stripped, & chopped (2 cups pressed) $1.24****
• ½ cup heavy cream $0.62*****
• ½ cup Parmesan cheese grated, $0.96

US Customary – Metric

Instructions

• Gather and prepare all ingredients. Peel the butternut squash, cut off the ends, and cut the squash in half where the narrow neck meets the bulbous base. Slice the bulbous base in half lengthwise, scoop out the seeds, then cut both the neck and the seeded portion into small-sized cubes.
• Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Once hot, add the cubed butternut squash in an even layer. Cook for about 15 minutes, stirring every 5 minutes, until the squash is tender and nicely browned on several sides.
• After 15 minutes, add the diced onions, garlic, ½ teaspoon of salt, and ½ teaspoon of pepper. Sauté for about 3 minutes until the onions are softened.
• Add the orzo pasta, vegetable broth, and remaining salt and pepper. Stir to combine.
• Bring the pot to a boil, then reduce to a medium simmer. Cook for 10 minutes, stirring constantly to help break down the squash and orzo. This will help make it thick and creamy.
• After 10 minutes, add the cinnamon, chopped kale, and heavy cream. Stir until the kale has wilted, about 2-3 minutes.
• Divide the butternut squash orzo into bowls, sprinkle on the fresh Parmesan, and enjoy.

See how we calculate recipe costs here.

Notes

*Look for a butternut squash that feels firm and heavy for its size, with matte tan skin and no soft spots. Brown it for the full 15 minutes so it has time to soften properly. Pre-cut squash works too, but chop larger pieces smaller. For frozen squash, I’d thaw and pat it dry first, since extra moisture can make it steam instead of brown.

**I use orzo pasta because I want it to break down and become thick and creamy, and it’s SO easy to use in a one-pot meal! You can also use other pasta like penne, rigatoni, farfalle (bowtie), or fusilli. Be sure to read the cooking instructions and adjust the broth amount as needed. The result will not be as thick and creamy as the orzo, but it will still be delicious.

***I like to use Better Than Bouillon to make broths to keep costs low.

****I love kale and think it’s a great addition to this recipe. It’s fresh and peaks in the fall, so I love adding it to this pasta. Remove the tough kale stems and chop into bite-sized pieces. You can also use frozen kale (no need to thaw). If you’re not a big kale fan, you can always add spinach, Swiss chard, or collard greens instead. Just make sure to cook them down as desired.

*****Heavy cream gives the orzo the richest, most stable consistency. Half-and-half also works, but the finished sauce will be a little lighter and less rich.

Make it dairy-free or vegan: This butternut squash orzo recipe is already a delicious vegetarian meal (provided you use a vegetarian Parmesan… yes, some Parmesan isn’t vegetarian! Check the label to make sure!). To make it vegan, substitute the heavy cream with a dairy-free heavy cream alternative for the closest swap. You can also use unsweetened plant-based milk, though the result will be lighter and less creamy. Finally, omit the Parmesan or replace it with your favorite dairy-free cheese alternative.

Nutrition

Serving: 1serving (~2 cups) | Calories: 524kcal | Carbohydrates: 77g | Protein: 15g | Fat: 19g | Sodium: 1544mg | Fiber: 8g

how to make Butternut Squash Orzo step-by-step photos

Gather all of your ingredients. Once the orzo hits the skillet, this recipe moves pretty fast. I like to have everything measured out ready to go to make things easier.

Prep the squash: I start by peeling 1 butternut squash (950g) with a veggie peeler and trim off both ends. Next, I cut the squash in half where the narrow neck meets the bulbous base (using a shape knife makes this easier, just slice carefully!). Slice the bulbous base in half lengthwise, scoop out the seeds with a spoon, then cut both the neck and the seeded portion into small evenly-sized cubes.

Brown the squash: Heat 1 Tbsp vegetable oil in a large skillet or Dutch oven over medium heat. Once the oil is hot and shimmering, add the cubed squash in an even layer. Let it cook for about 5 minutes before stirring to develop some color on one side.

Now stir and cook for about 15 minutes total, stirring every 5 minutes or so. Give the squash time to sit against the hot pan between stirs so the edges can develop some golden-brown color. By the end, the cubes should be browned in spots and noticeably softer when pierced with a fork.

Sauté the aromatics: Add ½ diced onion (1 cup), 2 minced garlic cloves (1 Tbsp), ½ tsp salt, and ½ tsp black pepper. Cook for about 3 minutes, stirring occasionally, until the onion looks soft and translucent and the garlic smells fragrant.

Meanwhile, prep the kale: After washing, I strip the kale leaves, discard the tough stem, and chop the leaves. It’ll seem like a lot of kale once you add it to the pot, but it wilts down like spinach. Set aside for now.

Add the orzo and broth: Stir in 1½ cups uncooked orzo (285g), 3 cups vegetable broth, and the remaining ½ tsp salt and ½ tsp black pepper. Scrape the bottom of the pan as you stir to combine evenly.

Bring the mixture to a boil, then reduce the heat to maintain a steady medium simmer. Cook for about 10 minutes, stirring constantly and scraping the bottom of the pan as you go. The orzo should become tender, the liquid should thicken considerably, and some of the softened squash will start breaking down into the sauce. The orzo should look creamy, not brothy.

Finish with the kale and cream: Stir in ⅛ tsp cinnamon, 2 cups chopped kale, and ½ cup heavy cream. Cook for another 2-3 minutes, stirring often, until the kale has wilted and turned deep green and the cream is fully incorporated. The finished orzo should look glossy and creamy. If it becomes thicker than you like, stir in a small splash of vegetable broth or cream to loosen it.

Add the Parmesan and serve: Divide the creamy butternut squash orzo between 4 bowls and sprinkle with ½ cup freshly grated Parmesan (30g). Serve warm while the sauce is at its creamiest. Enjoy!

Serving Suggestions

This butternut squash orzo makes four generous servings (about 2 cups each), so I usually keep the sides simple. Homemade garlic bread is perfect for swiping through any creamy sauce left in the bowl and makes this a really hearty mid week meal. Or for a fresh option, I’ll pair it with a Caesar salad for a tangy, garlicky side that works really well with the mellow sweetness of the squash.

Sometimes I do like to add some extra veggies, and roasted Brussels sprouts or roasted broccoli can cook in the oven while the orzo simmers (meaning they don’t add much extra work as they basically cook themselves!) I also think this orzo would be delicious with some baked chicken breasts or pork chops to turn it into an even bigger meal. Or you could also sprinkle on some crispy bacon for a salty, smoky finish at the end.

Homemade Garlic Bread

$4.63 recipe / $0.39 serving

Easy Roasted Brussels Sprouts

$3.17 recipe / $0.79 serving

Baked Chicken Breast

$12.08 recipe / $3.02 serving

Easy Oven Roasted Broccoli

$3.34 recipe / $0.84 serving

Storage & Reheating

Once cooled, transfer any leftovers to an airtight container and refrigerate for 3-4 days. Don’t worry if it looks considerably thicker once it’s chilled. The ozro will absorb liquid from the sauce as it sits, so that’s completely expected.

Reheating

I’ll warm individual portions in the microwave in short intervals, stirring between each one. You can also reheat a larger amount gently in a skillet or saucepan on the stovetop. Add a splash of milk, heavy cream, or vegetable broth before reheating if the orzo looks dry or stiff. Add more as needed until it returns to a creamy consistency.

Freezing

I don’t recommend freezing this recipe if you can avoid it! The orzo will become much softer after freezing and thawing. The cream sauce may also lose some of its smooth consistency and split after thawing.

However, if you have leftovers and storing in the fridge isn’t an option, I’d rather you freeze them than let them go to waste! Store them in airtight freezer-safe container and freeze for up to 3-4 months. Thaw it overnight in the refrigerator, then reheat gently with a little extra liquid to help loosen the sauce.

Other Butternut Squash Recipes I Love

• For a simple cold-weather lunch, try our Butternut Squash Soup for a cozy and easy way to turn one squash into several servings!
• When I have a little more time for dinner, this Butternut Squash Lasagna is well worth it. It’s layered, cheesy, and makes plenty for leftovers.
• Master the basics with this Roasted Butternut Squash. It’s an easy fall side and a handy starting point for salads, bowls, and other meals.

More Easy Orzo Recipes

Tuscan Orzo

$7.46 recipe / $1.86 serving

Creamy Chicken And Orzo Skillet

$9.45 recipe / $2.36 serving

Chicken Broccoli Casserole

$8.75 recipe / $2.18 serving

Garlic Shrimp and Orzo Skillet

$10.84 recipe / $2.71 serving

The post Creamy Butternut Squash Orzo appeared first on Budget Bytes.

“I’ve tried a lot of chili recipes, but I always return to this one! The flavors are so good and meld so well. 10/10 recipe for me!”

Amity

Big Chili Flavor Without a Lot of Work

You can never go wrong with a hearty, warming bowl of chili! My recipe is just about as good as it gets, and it’s made with simple ingredients like ground beef, two types of beans, canned diced tomatoes, tomato paste, and a homemade blend of chili spices. But in my opinion, what makes this one so dependable is how much flavor you get for very little effort. I sauté the onion and garlic first, brown the beef in the same pot, then let everything simmer together for at least 30 minutes so the tomato paste, spices, beans, and tomatoes have time to really come together. It’s as easy as that!

I LOVE when readers tell me a recipe has become part of their regular rotation, and so many have told me over the years that this is their go-to chili because it’s quick and SO simple to make your own. The ingredients are familiar and easy to find, prep takes only 5 minutes, and one pot makes six hearty 1-cup servings (for about $1.86 each!). You can swap the protein, add extra vegetables, or change the toppings depending on what you already have. Several readers have even told me their kids loved it, too! It’s a low-effort dinner that doesn’t taste low effort, and the leftovers are perfect for lunch later in the week.

Recipe Success Tips

1. Don’t skimp on the seasoning. Bland chili is often simply underseasoned. I use a measured blend of chili powder, cumin, cayenne, garlic powder, onion powder, salt, black pepper, and brown sugar instead of a pre-mixed packet. That lets me control the salt, spice, and flavor balance. I add the full amount listed, let it simmer, then taste again at the end before adjusting anything.
2. Water is intentional here! While broth obviously adds flavor to recipes, this recipe is thoughtful and full of plenty of bold chili flavor, so I use just water instead. Using water keeps the cost down and gives me more control over the salt without leaving the chili short on flavor. Of course if you already have a carton of beef broth open, you can use it in place of the water, but I promise it isn’t necessary!
3. Build the flavor in stages. I cook the onion and garlic until softened and fragrant before adding the beef, then let the beef brown before the tomatoes and beans go in. Those first few steps only take a little extra attention, but they give the finished chili a much fuller flavor than adding everything to the pot at once.
4. Give it the full simmer. Keep the heat low once the lid goes on! You want a gentle simmer with small bubbles, not a hard boil. Stir it occasionally and give it at least 30 minutes so the flavors can meld and the sauce can thicken. If you let it cook longer (which you can! The flavors will only get better!) stir in a small splash of water if it starts getting too thick.
5. Switch up the protein to fit your budget. Ground beef can get pretty pricey, so I’d rather you use the protein that makes the most sense for your budget that week! Ground turkey is an easy swap in this recipe, or you can follow my turkey chili recipe instead. Or if you want to skip the meat altogether, add another can of beans or make our vegetarian chili, which is hearty enough that you won’t miss the beef. And if you’re looking for a different cooking method too, my rice cooker chili is another easy, budget-friendly option!

What to Serve with Chili

My favorite thing to serve with this homemade chili is my jalapeño cheddar cornbread and rice. That cheesy, slightly spicy cornbread is perfect for scooping up every last bit from the bowl. If that sounds too spicy, try my homestyle cornbread instead. A few readers have mentioned that they love this recipe with cheddar drop biscuits, too. Adding a simple bread on the side helps stretch those six 1-cup servings when I’m feeding bigger appetites. And if I’m serving this to a group, I like putting out a few toppings so everyone can finish their own bowl exactly how they want it!

You can also spoon the chili over a baked potato for an extra-hearty meal that’s especially good for stretching leftovers into another dinner. Or turn it into chili cheese nachos by layering the chili over tortilla chips with plenty of shredded cheese, then pile on sour cream, guacamole, sliced jalapeños, diced red onion, or whatever toppings you like best.

Meal Prep It!

This chili is the ultimate meal prep food because the recipe makes a big batch, the leftovers taste even better the next day (as the spices have even more time to develop and blend into the sauce!), and it’s extremely freezer-friendly! I like dividing the leftovers into 1-cup portions, so I have easy lunches or dinners ready to reheat throughout the week. Keep toppings and breads separate, then each portion can feel a little different depending on what you add when you reheat it.

I usually just reheat individual portions in the microwave for 1-2 minutes, stirring halfway through, until piping hot throughout (165°F).

Print Add to Collection Go to Collections

Homemade Chili Recipe

This is the BEST homemade chili recipe. Chili is the ultimate comfort food and is made with simple ingredients like ground beef, beans, and tomatoes.

Course Dinner, Main Course

Cuisine American

Total Cost $11.18 recipe / $1.86 serving

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings (1 cup each)

Calories 398kcal

Author Beth Moncel

Equipment

• Dutch Oven or Large Pot with Lid

Ingredients

• 2 Tbsp olive oil $0.35
• 1 yellow onion small dice, (about 2 cups) $0.74
• 2 garlic cloves minced, $0.12
• 1 lb. ground beef $5.94*
• 15.5 oz. can kidney beans one can, (drained & rinsed) $0.86
• 15.25 oz. can black beans one can, (drained & rinsed) $0.92
• 14.5 oz. can diced tomatoes with juices, (one can) $0.96**
• 6 oz. can tomato paste $0.86
• 1 cup water $0.00

Chili Seasoning

• 1 Tbsp chili powder $0.18***
• 1 tsp ground cumin $0.04
• ¼ tsp cayenne powder $0.02
• ¼ tsp garlic powder $0.02
• ½ tsp onion powder $0.03
• ½ Tbsp brown sugar $0.02****
• 1 tsp salt $0.04
• ½ tsp black pepper freshly cracked, $0.08

US Customary – Metric

Instructions

• Gather and prepare all ingredients.
• Dice the onion and mince the garlic. Add both to a large pot with the olive oil and cook over medium heat until they are soft and translucent.
• Add the ground beef to the pot and continue to sauté until the beef is fully browned.
• Drain and rinse the beans and add them to the pot along with the diced tomatoes, tomato paste, 1 cup/250ml water, and all of the ingredients for the chili seasoning. Stir until well combined.
• Place a lid on the pot and allow it to simmer over a low flame for at least 30 minutes, stirring occasionally (the flavor gets better the longer it simmers). 
• Give the chili one final taste, adjust the salt or seasonings if needed, then serve hot with your favorite toppings.

See how we calculate recipe costs here.

Video

Notes

*I love a slightly higher-fat beef for chili because it makes the pot extra rich and it’s more affordable than lean ground beef. I always use an 80:20 beef blend. Feel free to use the type of ground beef that you like the best.

**If you don’t like chunks of tomato, you can substitute crushed tomatoes, which have a much finer texture.

***The chili powder I use is a mild American-style blend of dried chiles and other spices. It isn’t the same as pure ground chile pepper, so check your label if you’re unsure. Click here for an example. You can also use my homemade chili seasoning.

****The ½ Tbsp brown sugar isn’t here to make the pot taste sweet. It helps balance the tomatoes and all those bold spices. You can leave it out for a slightly sharper, more spice-forward flavor, or substitute the same amount of granulated sugar, honey, maple syrup, or agave.

Adjust the heat to your taste: The ¼ teaspoon cayenne adds warmth without making it overwhelmingly spicy. For a milder pot, reduce it or leave it out. For more heat, add extra cayenne, crushed red pepper, hot sauce, or fresh or canned jalapeños. If a bowl ends up too spicy, sour cream, shredded cheese, or Greek yogurt can help cool it down. If the whole pot is too hot, I’d add extra unseasoned beans or tomatoes to spread the heat across more food!

Sodium note: I always drain and rinse both cans of beans before adding them to the pot. This removes the canning liquid and gives me a little more control over the final salt level. Because canned beans and tomatoes vary by brand, taste after simmering before adding any extra salt. You can also use no-salt-added or lower-sodium canned tomatoes and beans if needed.

Nutrition

Serving: 1Cup | Calories: 398kcal | Carbohydrates: 30g | Protein: 23g | Fat: 21g | Sodium: 468mg | Fiber: 10g

How to Make Homemade Chili Step-by-Step Photos

Gather your ingredients: You’ll need 2 Tbsp olive oil, 1 yellow onion (290g, diced small), 2 minced garlic cloves (1 Tbsp), 1 lb. ground beef (450g), one 15.5 oz. can kidney beans (439g), one 15.25 oz. can black beans (432g), one 14.5 oz. can diced tomatoes (411g), one 6 oz. can tomato paste (170g), and 1 cup water (250 ml).

Gather your seasoning ingredients: You’ll need 1 Tbsp chili powder, 1 tsp ground cumin, ¼ tsp cayenne powder, ¼ tsp garlic powder, ½ tsp onion powder, ½ Tbsp brown sugar, 1 tsp salt, and ½ tsp black pepper.

Sauté the aromatics: Add the 1 diced onion and 2 cloves of minced garlic to a Dutch oven or large pot with 2 Tbsp olive oil. Cook over medium heat until the onion is soft and translucent and the garlic smells fragrant.

Drain and rinse beans: Meanwhile, drain and rinse a 15.5 oz. can kidney beans and 15.25 oz. can black beans to remove the salty canning water. Set aside for now.

Brown the beef: Add 1 lb. (450g) ground beef to the onions and continue cooking, breaking it into small crumbles as it cooks, until fully browned and no pink remains.

Add the beans and tomatoes: Add the drained and rinsed kidney beans and black beans, one 14.5oz. can diced tomatoes with the juices, one 6oz. can tomato paste, and 1 cup water to the pot. Then add all the chili seasoning spices (1 Tbsp chili powder, 1 tsp cumin, ¼ tsp cayenne, ¼ tsp garlic powder, ½ tsp onion powder, ½ Tbsp brown sugar, 1 tsp salt, and ½ tsp freshly cracked black pepper). Stir until the tomato paste is fully incorporated and no thick clumps remain.

If you don’t have all the ingredients to make your own seasoning, you can add a store bought packet of chili seasoning at this point instead.

Simmer: Let the pot simmer for at least 30 minutes over low heat with a lid on top to allow the flavors to blend and for the tomato flavor to mellow, which reduces the acidity. If you have time, let it simmer longer.

Taste and serve: Now your chili is done! This is one of those dishes that tastes better the longer it cooks (to a point). You’ll want to let it simmer for a minimum of 30 minutes, but it’s something that you can leave simmering gently for up to a couple of hours. If you do plan to let yours simmer for a longer period of time, make sure to put a lid on it so it doesn’t dry out. Check it occasionally to see if it is becoming dry, and if so, add a little water.

Give the chili one final taste and adjust the salt or heat if needed. The finished dish should be thick, hearty, and spoonable with the beans and beef evenly coated in the tomato sauce.

Love Chili? Try These Recipes Next:

• Our budget-friendly Texas Chili skips the beans and goes big on smoky, chili-forward flavor with jalapeños, chipotles, and plenty of ground beef.
• My easy Creamy White Chicken Chili swaps the classic tomato base for a creamy white bean version that’s still cozy enough for chili night.
• This Cincinnati Chili is a totally different take, with warmly spiced meat sauce served over spaghetti and finished with classic toppings like shredded cheese and beans!

More Classic Ground Beef Recipes

Classic Homemade Meatloaf Recipe

$9.23 recipe / $1.32 serving

Sloppy Joes

$10.20 recipe / $2.04 serving

Easy Homemade Meatballs

$15.68 recipe / $1.96 serving

Salisbury Steak

$9.77 recipe / $2.44 serving

The post Classic Chili Recipe appeared first on Budget Bytes.

An Easy Sheet Pan Turkey Meatball Dinner

I’m always looking for dinners that give me a full meal without a lot of juggling, and this one makes the timing especially easy. The turkey meatballs and root vegetables cook together from the start, so I cut the carrots, potatoes, sweet potato, and parsnips into evenly sized pieces. That helps make sure they soften and cook through right alongside the meatballs. And while our classic turkey meatballs are delicious, these ones are a little different because they’re egg-free. The cottage cheese adds moisture and richness, and together with the panko, helps the meat mixture hold together and keeps the turkey tender as it roasts.

Then comes my favorite part. After the first 20 minutes, I brush everything with a buttery maple, Dijon, and garlic glaze and give it another 10-12 minutes in the oven to finish roasting and let that glaze work its way over the whole pan. This meal is incredibly flexible, too. You can swap in other seasonal vegetables that have a similar roasting time and tweak the seasonings to suit your taste. I firmly believe easy dinners don’t have to be boring, and this one gives you meatballs, vegetables, and plenty of flavor all on one pan!

Print Add to Collection Go to Collections

Sheet Pan Turkey Meatballs with Root Vegetables

These Sheet Pan Turkey Meatballs with Root Vegetables are an easy one-pan dinner with juicy turkey meatballs, roasted veggies, and maple-Dijon glaze.

Course Main Course

Cuisine American

Total Cost $9.26 recipe / $2.32 serving

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings (5 meatballs + 1 cup veggies)

Calories 485kcal

Author Jennie Alley

Equipment

• Mixing Bowls
• Large Baking Sheet

Ingredients

Turkey Meatballs

• 1 lb. ground turkey $3.94*
• ½ cup cottage cheese $0.49
• ½ cup panko breadcrumbs $0.25**
• 2 Tbsp onion finely chopped, $0.08
• 1 Tbsp fresh parsley $0.12
• ½ tsp garlic powder $0.02
• ¼ tsp poultry seasoning $0.02***
• ¾ tsp salt $0.05
• ½ tsp black pepper freshly cracked, $0.08
• 1 tsp Worcestershire sauce $0.03

Root Vegetables

• 2 medium carrots chopped, (2 cups) $0.53
• 1 medium sweet potato cubed, (2 cups) $0.60
• 1 small onion diced, (1 cup) $0.66
• 1 yellow potato cubed (2 cups) $0.59
• 2 parsnips cubed, (1½ cup) $0.79
• 2 Tbsp cooking oil $0.07
• 1 tsp salt $0.10
• ½ tsp black pepper freshly cracked, $0.08
• ½ tsp garlic powder $0.02
• ½ tsp poultry seasoning $0.04***
• ¼ tsp dried rosemary $0.03
• 2 Tbsp salted butter $0.22
• 1 garlic clove minced, $0.09
• 1 Tbsp pure maple syrup $0.34
• 1 tsp Dijon mustard $0.02

US Customary – Metric

Instructions

• Gather and prep ingredients. Preheat the oven to 425°F. Line a large sheet pan with foil or parchment.
• In a large bowl, toss carrots, sweet potato, yellow potato, parsnips, and onion with oil, salt, pepper, garlic powder, poultry seasoning, and dried rosemary. Spread evenly on the sheet pan.
• In a medium bowl, combine ground turkey, cottage cheese, panko, onion, parsley, garlic powder, salt, pepper, poultry seasoning, and Worcestershire. Mix until just combined; the mixture will be soft. (see notes)
• Using a spoon or small scoop, form 1½-inch meatballs (about 20 total). Nestle them evenly among the vegetables on the sheet pan. Roast in the oven for 20 minutes.
• While meatballs roast, melt butter in a small pan or microwave-safe bowl. Stir in minced garlic, maple syrup, and Dijon mustard.
• Brush or drizzle the maple-garlic glaze over the meatballs and vegetables. Return to the oven for 10-12 minutes more, until meatballs reach 165°F and vegetables are tender and caramelized.
• Spoon any extra pan juices over the meatballs and vegetables when serving. Enjoy!

See how we calculate recipe costs here.

Notes

*I use 85% lean ground turkey. That little bit of extra fat adds flavor and helps keep the turkey meatballs juicy as they roast. Leaner ground turkey will still work, since the cottage cheese adds moisture, but the finished meatballs may be slightly less rich.

**Panko breadcrumbs have larger, airier flakes, which helps bind the mixture without making the turkey feel too heavy or compact. You can also use regular breadcrumbs. Just note the mixture may feel a little firmer once combined.

***I use poultry seasoning in both the meatballs and the root vegetables so the same savory herb flavor carries through the whole pan. Most blends include herbs like sage, thyme, and rosemary, which pair especially well with turkey and the sweet maple-Dijon glaze. You can use any store-bought option or make your own homemade poultry seasoning for more control over the flavors!

Turkey Mixture: The meat mixture will be soft due to the cottage cheese. Handle gently to avoid overworking (which can make the meat tough and dense!) Mix until just combined.

Make Ahead: For a head start on dinner, you can mix and shape the turkey meatballs a few hours ahead before cooking. Arrange them on a plate or tray, cover tightly, and keep refrigerated until you’re ready to add them to the sheet pan.

Nutrition

Serving: 1serving (5 meatballs + 1 cup veggies) | Calories: 485kcal | Carbohydrates: 51g | Protein: 34g | Fat: 17g | Sodium: 1357mg | Fiber: 9g

how to make Sheet Pan Turkey Meatballs with Root Vegetables step-by-step photos

Gather all of your ingredients: Preheat the oven to 425°F and line a large rimmed sheet pan with foil or parchment. Cut 2 medium carrots, 1 medium sweet potato, 1 yellow potato, and 2 parsnips into roughly ¾-inch pieces. Dice 1 small onion (or slice it into wedges if preferred).

Season the root vegetables: Add the prepared vegetables to a large bowl with 2 Tbsp cooking oil, 1 tsp salt, ½ tsp freshly cracked black pepper, ½ tsp garlic powder, ½ tsp poultry seasoning, and ¼ tsp dried rosemary. Toss really well so the seasonings are distributed across the whole batch. Spread the vegetables over the prepared sheet pan in as close to a single layer as possible. You can also season them directly on the sheet pan (as I’ve done here!) to save washing up.

Mix the turkey meatballs: Add 1 lb. ground turkey, ½ cup cottage cheese, ½ cup panko breadcrumbs, 2 Tbsp finely chopped onion, 1 Tbsp finely chopped fresh parsley, ½ tsp garlic powder, ¼ tsp poultry seasoning, ¾ tsp salt, ½ tsp freshly cracked black pepper, and 1 tsp Worcestershire sauce to a medium bowl. Mix gently until the breadcrumbs, herbs, and seasonings are evenly worked through the turkey.

The mixture will look soft and feel slightly sticky from the cottage cheese. That’s exactly what you want. Stop mixing once everything is just combined.

Shape and start roasting: Portion the turkey mixture into about 20 meatballs, roughly 1½ inches across. Nestle them on top of the vegetables and roast for 20 minutes.

Make the maple-Dijon glaze: While the sheet pan roasts, melt 2 Tbsp salted butter in a small saucepan or microwave-safe bowl. Stir in 1 minced garlic clove, 1 Tbsp pure maple syrup, and 1 tsp Dijon mustard.

After the first 20 minutes, the outside of the meatballs should look set, and the vegetables will have started to soften and develop some color, but neither is finished cooking yet.

Brush or drizzle the maple-Dijon garlic butter over everything on the sheet pan. Return the pan to the oven for another 10-12 minutes.

Serve: The root vegetables should pierce easily with a fork, and the thickest meatball must reach 165°F in the center before serving. There will probably be a little buttery maple-Dijon goodness left on the sheet pan, so don’t leave it behind! Spoon those juices over the baked turkey meatballs and root vegetables before dividing into four servings. Enjoy!

How To Serve Sheet Pan Turkey Meatballs and Root Vegetables

You really don’t need much else with this one! Each serving already gives you five turkey meatballs and about a cup of roasted vegetables, so I usually just spoon some of those maple-garlic pan juices over the top and dig in. A sprinkle of fresh parsley or chives and a squeeze of lemon are nice finishing touches if you have them. If you do want something green alongside it, our steamed green beans are quick enough to make while the sheet pan finishes in the oven. Or this autumn kale and apple salad will fit the cozy fall flavors really well without adding another hot dish to juggle.

You can also turn the meatballs and vegetables into a grain bowl by spooning them over rice, couscous, or farro. Our wild rice pilaf makes it especially hearty and carries through those cooler-weather flavors. Or add a spoonful of tzatziki on top. The cool, tangy yogurt sauce is a nice counterpoint to the sweet maple-Dijon glaze. And don’t forget the leftovers! The baked turkey meatballs are great tucked into wraps or sandwiches with some of the roasted vegetables and a smear of Dijon.

How to Steam Fresh Green Beans

$1.86 recipe / $0.47 serving

Autumn Kale and Apple Salad

$5.09 recipe / $1.27 serving

Wild Rice Pilaf

$2.73 recipe / $0.68 serving

Tzatziki Sauce Recipe

$3.99 recipe / $0.67 serving

Storage & Reheating

Let the turkey meatballs and root vegetables cool completely, then transfer them to an airtight container. They’ll keep well in the refrigerator for 3-4 days. I like to spoon any leftover pan juices into the container, too, so none of that maple-garlic flavor goes to waste!

Reheating

For the best roasted texture, I reheat the meatballs and vegetables in a 350°F oven for about 10-12 minutes, or until heated through. The microwave also works perfectly well when you need lunch fast. Just heat in short intervals until everything is hot.

Freezer

Once completely cool, portion the meatballs and vegetables into freezer-safe containers or bags and freeze for up to 2-3 months. The root vegetables will be a little softer once thawed. Thaw overnight in the refrigerator, then reheat as above.

Other Sheet Pan Dinners I Love:

• Our Sheet Pan BBQ Meatballs are another fun way to turn turkey meatballs into dinner, this time with peppers, onions, pineapple, and a sticky BBQ finish!
• I also really like this Sausage Meatball and Kale Sheet Pan Meal when I want something hearty and savory, with potatoes, tomatoes, and plenty of kale all roasting together.
• This Sheet Pan Chicken Sausage Dinner is one of my favorite options when I want to use up whatever vegetables are hanging around in the fridge.

More Easy Ground Turkey Recipes

Turkey Meatballs

$5.97 recipe / $1.49 serving

Turkey Mushroom Meatloaf

$6.70 recipe / $1.12 serving

Ground Turkey Stir Fry

$8.05 recipe / $1.61 serving

Turkey Chili

$12.66 recipe / $2.11 serving

The post Sheet Pan Turkey Meatballs with Root Vegetables appeared first on Budget Bytes.

A Game Day Spread for 8 People on a Budget

Football season is here, and if you’re having friends and family over to cheer on your favorite team, you’re going to need plenty of snacks and food to keep everyone happy between plays. If I were throwing a Game Day party, this is exactly the kind of spread I’d put out!

We’ve included a mix of meaty and meatless options, so there’s something for everyone to munch on. We also ended up grabbing the ingredients we needed for this spread at Walmart. Like I mentioned in our $40 4th of July cookout post, Walmart is the biggest player in the U.S. grocery market. In fact, more than 90% of the U.S. population lives within 10 miles of a Walmart store! That’s why we like to shop at Walmart whenever we put together these budget menu challenges. Being able to shop in one place makes it a practical, budget-friendly option for most people who want to recreate the spread in one trip (and, nope, we’re still not sponsored by Walmart!).😉

Download our Game Day for under $40 grocery list here!

What’s in This $40 Game Day Spread

There’s a little bit of everything in this spread, from cheesy, saucy, scoopable favorites to something sweet at the end. A lot of it can be prepped ahead too, which makes Game Day way easier once everyone starts arriving!

Vegetarian Chili

Jess: When football season rolls around, a massive pot of vegetarian bean chili is an absolute MUST HAVE for any Game Day spread, in my opinion! It’s cozy, hearty, packed with comforting flavors, and incredibly budget-friendly. By using spices you already have on hand, plus inexpensive beans, diced tomatoes, and corn, you can easily feed a whole crowd for pennies.

To really capture the magic of this veggie chili, take a page out of my playbook and let those tomatoes simmer to bring out their rich umami flavor. And whatever you do, don’t skip my secret ingredient: a couple tablespoons of molasses! It adds the perfect amount of depth and sweetness to balance the chili’s heat. This is a completely vegan crowd-pleaser that’s meant to be loaded up with avocado, cheese, and pickled onions (whatever you have, really), and it tastes even better the next day, so it’s a great option for making ahead.

Want to stretch it further? Add nachos to your Game Day spread and serve a few scoops of this over tortilla chips and top with your favorite nacho toppings. Make once, eat twice = SCORE!

Nachos

Jennie: Is it even a Game Day spread without nachos? I took the vegetarian chili Jess made for our $40 spread and repurposed it into the perfect chili cheese nachos. Then I topped them with ingredients from our budget shop, including sharp cheddar, jalapeño, and sour cream (which we shared with the French onion dip too!). I even added some leftover rotisserie chicken from the chicken sliders to make these nachos extra hearty.

That’s the main thing I love about nachos. They’re incredibly flexible, so you can use whatever toppings you have or turn leftover chicken, chili, or other odds and ends into something everyone wants to eat. You can literally tailor them to your guests, and no one will be disappointed. No waste here!

Chicken Sliders

Melissa: These chicken sliders are the first thing I’m reaching for at a tailgate or Game Day party! Sweet Hawaiian rolls are stuffed with a creamy rotisserie chicken filling, plenty of melty cheddar cheese, and finished with a savory seasoned butter topping for the perfect bite.

I also make a few smart swaps here to really stretch our budget. Instead of red onions, I use the same yellow onions we bought for the French onion dip. They’re not only cheaper, but you won’t even notice the difference. I also skip buying mayonnaise and use the same sour cream we purchased for the dip! The sour cream is flavorful and still gives these sliders its signature creamy filling. Utilizing the same ingredients across multiple recipes is one of my favorite simple ways to stretch your grocery budget without sacrificing flavor. Then all that’s left to do is sit back, relax, and enjoy the game!

French Onion Dip

Jennie: If there’s one thing I know about game day, it’s that a good dip disappears fast. For this French onion dip, we shared the sour cream with the chili and chicken sliders, and stretched the budget even further by using just ½ pound of onions. At just 50 cents for the onions, they’re the cheapest ingredient in this dip, but once they’re slowly caramelized, they create the rich, savory backbone. Add a few pantry staple spices, sour cream, and cream cheese, and you’ve got a game day winner. It’s hard to stop at just one scoop!

Store-Bought Cupcakes, but Festive!

Jess: When I saw this $3.98 tray of 12 festive mini cupcakes at Walmart, it was an immediate yes. Into the shopping cart they went, no second thoughts! They’re cheap, cheerful, and completely prepped, saving me from a sink full of dirty bowls and sticky piping bags! While I love whipping up sweet treats, trading scratch baking for a quick bakery shortcut gives me my busy day back. Instead of scrubbing muffin tins, I actually had time to focus on the main event: our Game Day spread!

Prepping the table with our photographer, Rebecca, was totally stress-free and fun. We styled the layout, cranked out the snacks, and placed these cute little cupcakes right in the center. Under Rebecca’s camera, that four-dollar tray looked like a million bucks!

Click the image above to download our free grocery list for this Game Day spread for under $40!

The post Touchdown! Game Day for $40 appeared first on Budget Bytes.

Classic Apple Desserts

If apples make you think of warm spices, buttery toppings, and something bubbling away in the oven, this is the place to start. These classic apple desserts cover the big favorites, from pie to caramel apples and an ultra-easy dump cake.

1. Apple Crumble

Apple Crumble Recipe

This easy Apple Crumble recipe is a classic for a reason! Full of warmly spiced, caramelized apples and a crunchy, buttery crumble topping.

5 from 2 votes

$7.42 recipe / $0.61 serving Get the Recipe

When I want all those familiar apple pie flavors without actually making a pie, I make my apple crumble. I always use Granny Smith apples because the tart flavor balances the brown sugar well, and their firm texture holds up as they bake beneath the buttery crumble topping. Honeycrisp, Pink Lady, or Braeburn are also good options if that’s what you already have.

2. Apple Crisp

Easy Apple Crisp

This Easy Apple Crisp is a warm and cozy dessert that features fresh fall apples baked with cinnamon and spices and a crispy oat topping.

4.91 from 10 votes

$2.48 recipe / $0.41 serving Get the Recipe

For something so easy, this apple crisp has a lot going for it. The apples get warm and saucy underneath a crisp brown sugar and oat topping, and you only need about 15 minutes to get everything ready for the oven. And if the crunchy bits are your favorite part, go ahead and double that topping!

3. Apple Pie

Apple Pie

This is the most delicious Apple Pie recipe ever! The cinnamon-scented filling and buttery crust are scrumptious and ridiculously simple to make!

4.34 from 12 votes

$10.01 recipe / $1.25 per serving Get the Recipe

Everything in this apple pie is made from scratch, right down to the ridiculously simple 3-ingredient pie crust. But my favorite part might be what happens to the filling: the juices drawn from the apples are cooked down into a quick caramel before the sliced apples go back in (a top tier move!) And yes, I’d absolutely use a premade double pie crust when time, patience, or both are running short.

4. Fried Apples

Fried Apples

This Southern Fried Apples recipe is sweet, buttery, and spiced with cinnamon and nutmeg. Delicious for breakfast, dessert, OR as a side for dinner!

5 from 1 vote

$5.71 recipe / $1.43 serving Get the Recipe

A true Southern tradition, fried apples are cooked on the stovetop with butter, sugar, cinnamon, nutmeg, and salt until tender and syrupy. They’re gorgeous spooned over pancakes or waffles, especially with a little of that buttery sauce, but they can just as easily head in a savory direction alongside dinner.

5. Apple Dump Cake

Apple Dump Cake

An easy Apple Dump Cake recipe with fresh apples, cake mix, and butter. Just dump, bake, and enjoy warm with ice cream!

4.67 from 3 votes

$9.51 recipe / $0.79 serving Get the Recipe

If ease is the name of your game, apple dump cake was MADE for you! You layer seasoned apples, dry cake mix, and melted butter in a baking dish without mixing everything together; then the apple juices and butter transform that powdery-looking cake mix into a golden topping in the oven. It’s extremely beginner-friendly, and canned apple pie filling can turn it into an even faster 3-ingredient dessert.

6. Caramel Apples

Caramel Apples

Crisp and juicy fresh autumn apples coated in a creamy homemade caramel make the perfect fall treat or gifts for friends and family.

No ratings yet

$5.54 recipe / $0.92 each Get the Recipe

Have you seen what store-bought caramel apples can cost?! Making your own caramel apples gives you six apples for less than $6, complete with homemade caramel made from inexpensive basics like sugar, butter, and cream. Candy-making takes a little more attention than some of the desserts in this list, but chilling the apples first and making sure they’re completely dry helps that caramel grab on and stay put. Then comes the fun part… toppings!

Baked Goods and Breakfast Items

I definitely believe that apples belong at breakfast, especially when cinnamon, streusel, or a warm homemade scone is involved. These recipes lean into the sweeter side of the morning, with make-ahead bakes for the freezer, fluffy pancakes, and one ridiculously easy air fryer option that could happily pass for breakfast or dessert.

7. Apple Pie Scones

Fresh Apple Pie Scones

Inspired by a fresh baked apple pie, these Apple Pie Scones are flavored with cinnamon, ginger, and bits of shredded fresh apple. 

4.65 from 14 votes

$2.53 recipe / $0.32 each Get the Recipe

Oh, how I love a good scone in the morning, especially when I can make a whole batch myself for pennies and stash the extras in the freezer! These apple pie scones have shredded fresh apple, cinnamon, and ginger baked into the dough, plus an optional cinnamon glaze over the top. They freeze beautifully, too, so you can pull out one at a time and warm it in the microwave whenever you like.

8. Apple Cinnamon Muffins

Apple Cinnamon Muffins Recipe

These homemade Apple Cinnamon Muffins are moist and fluffy, with juicy, sweet apples in every bite. And the streusel crumb topping is absolutely delicious!

4.43 from 7 votes

$4.89 recipe / $0.49 serving Get the Recipe

These apple cinnamon muffins bring fall straight to the breakfast table! Diced apples give you little pockets of juicy fruit, and applesauce, oil, and yogurt keep the muffins soft and moist. And that buttery cinnamon-brown sugar streusel on top? INSANE. Make a batch for now or freeze them for up to 3 months.

9. Apple Cinnamon Pancakes

Apple Cinnamon Pancakes

Make breakfast extra special with these fluffy and super delicious Apple Cinnamon Pancakes. Perfect to enjoy any day of the week!

5 from 4 votes

$4.22 recipe / $1.06 serving Get the Recipe

These apple cinnamon pancakes take some of my favorite apple dessert flavors from above and turn them into breakfast. The buttermilk pancakes are light, fluffy, and cinnamon-spiced, then topped with warm apples cooked in butter, brown sugar, and even more cinnamon until syrupy. My daughter will happily ask for seconds, and I really can’t blame her!

10. Apple Flautas

Apple Flautas

This easy Apple Flautas recipe makes crispy, golden rolls in the air fryer with a warm cinnamon-apple filling that’s perfect for dessert, snacking, or breakfast.

4.50 from 2 votes

$2.33 recipe / $0.38 serving Get the Recipe

Wait, apple flautas in the AIR FRYER?! Yep, and they only take about 25 minutes from start to finish. A quick cinnamon-apple filling gets rolled inside flour tortillas and air fried until crisp and golden. And we’ve also included oven instructions if you don’t have an air fryer! They’re good as-is, but rolling them in cinnamon sugar while they’re still warm gives them a churro-like finish that levels them right up.

Main Dishes Featuring Apples

Apples for dinner? Absolutely. Sweet apples and savory dinners are such a good match, especially once mustard, onions, pork, chicken, or sauerkraut get involved. This section is where apples move out of dessert territory and into hearty fall dinners, including a few easy weeknight options and one recipe my family asks for every year.

11. Apple Butter Pork Chops

Apple Butter Pork Chops

These Apple Butter Pork Chops are juicy, boldly seasoned, and simmered in a rich sauce with apple butter, onions, collards, and apples.

5 from 5 votes

$12.39 recipe / $3.09 serving Get the Recipe

This is the dinner my family requests every fall, and these apple butter pork chops really do go all in on the flavor. Thick pork chops get a sweet and spicy brown sugar rub before they’re seared, then an apple butter sauce loaded with tart green apple, onion, ginger, garlic, and collard greens comes together right in the same skillet. It’s sticky, savory, sweet, a little spicy, and exactly the sort of dinner that makes mashed potatoes feel mandatory.

12. Chicken and Apples Skillet

Chicken and Apples Skillet Recipe

Enjoy the sweet and savory flavors of this one-pan Chicken and Apples Skillet! Made with juicy chicken, sweet apples, and a delicious apple cider sauce.

5 from 11 votes

$8.00 recipe / $2.00 serving Get the Recipe

You only need 35 minutes for this chicken and apples skillet, but the sauce tastes like there’s a lot more going on. The chicken thighs cook in a sweet-savory apple cider sauce with Dijon, rosemary, and cinnamon, and the apples soften just enough to soak up all that flavor without disappearing into the sauce.

13. Pork and Sauerkraut

Pork and Sauerkraut

This easy Pork and Sauerkraut is slow-braised with apples and warm spices. A budget-friendly New Year’s classic that’s hands-off and feeds a crowd!

5 from 7 votes

$15.09 Recipe / $1.89 Serving Get the Recipe

Feeding a crowd? This pork and sauerkraut makes a whopping eight servings and turns an inexpensive pork butt into fork-tender shredded pork with very little hands-on work. It slow-braises with sauerkraut, Honeycrisp and Granny Smith apples, onion, Dijon, caraway, and smoked paprika, so the apples balance the tangy, savory flavor. Bonus: it tastes even better the next day!

14. Oktoberfest Sheet Pan Brats

Oktoberfest Sheet Pan Brats

This Oktoberfest Sheet Pan Brats recipe brings German-inspired flavors to your table with brats, veggies, and apples roasted together in one pan.

4.46 from 11 votes

$13.25 recipe / $2.65 serving Get the Recipe

Sheet pan meals are one of my weeknight saviors! And these Oktoberfest sheet pan brats are an entire fall dinner on one pan. Roast bratwurst with potatoes, carrots, Brussels sprouts, onions, and tart Granny Smith apples, then finish with a tangy Dijon mustard sauce. The apples go onto the pan partway through cooking so they soften without turning to mush, which is one step that makes a big difference here.

Fresh Salads with Apple

Apples belong in salads, in my opinion! Different varieties bring something different to the bowl depending on what you’re serving them with, from tart and super-crisp to sweet and juicy. That means you can use them to add crunch, balance richer ingredients, or stretch a salad with an affordable option you probably already have.

15. Autumn Kale and Apples Salad

Autumn Kale and Apple Salad

All the flavors of fall come together in this Autumn Kale and Apple Salad, with candied walnuts and a homemade balsamic vinaigrette.

5 from 14 votes

$5.09 recipe / $1.27 serving Get the Recipe

Apples + kale = fall in a salad bowl! This autumn kale and apple salad uses crisp, semi-tart apples to keep the candied walnuts from tipping things too sweet, with blue cheese and homemade balsamic vinaigrette bringing plenty of punch. Massage the dressing into the kale first, and watch it go from tough and leafy to tender and glossy in about 2 minutes.

16. Chicken Salad with Apples

Chicken Salad with Apples

This chicken salad is packed with sweet and crunchy apples, tart dried cranberries, and a light and creamy homemade dressing.

4.85 from 32 votes

$10.35 recipe / $2.59 serving Get the Recipe

This chicken salad with apples has that sweet, crunchy thing going on with fresh apples and dried cranberries. The dressing mixes mayo with plain yogurt, Dijon, and red wine vinegar, which keeps it creamy but bright. It’s ready in 15 minutes if you start with cooked chicken (I’d go for a cold rotisserie when you’re really in a rush!)

17. Thanksgiving Bowls

Thanksgiving Salad Bowl

These Thanksgiving Bowls are the perfect salads for using up all your holiday leftovers. Fresh, healthy, and great for reducing food waste!

5 from 1 vote

$13.67 recipe / $2.73 serving Get the Recipe

Take it from me: leftovers are NOT a bad thing! I created these Thanksgiving bowls to turn odds and ends into one seriously satisfying salad, with wild rice, greens, apples, roasted veggies, crunchy toppings, and a maple cinnamon vinaigrette tying it all together. And you definitely don’t need to wait for Thanksgiving. Bits and pieces from any meal can become tomorrow’s lunch instead of getting forgotten in the back of the fridge.

18. Apple Slaw

Apple Slaw

This crisp and refreshing apple slaw is the perfect easy side dish for weeknight meals or potlucks during the fall season.

5 from 4 votes

$6.55 recipe / $0.65 serving Get the Recipe

I’ll happily give regular coleslaw a fall makeover with this crunchy apple slaw! Tart Granny Smith apples join cabbage, carrots, and green onions under a creamy Dijon and apple cider vinegar dressing, and the whole thing takes just 15 minutes. 😋

Make Your Own Applesauce!

And finally, don’t overlook the simplest option of all! Homemade applesauce is a great answer when you’ve bought a big bag of apples on sale or just want something you can portion out and stash in the freezer.

19. Homemade Applesauce

Homemade Applesauce

A simple & delicious Homemade Applesauce recipe with no added sugar, four simple ingredients, and lots of cozy fall flavor!

4.86 from 7 votes

$5.53 recipe / $0.92 serving Get the Recipe

Just four ingredients turn a pile of apples into this cozy homemade applesauce, and there’s no added sugar at all. Sweet varieties like Gala, Fuji, Pink Lady, or Honeycrisp do the work naturally, then you can mash the cooked apples for a chunky texture or blend them smooth. Found a great deal on a big bag? Make extra and freeze it for up to 3 months.

More Recipe Roundups

12 Eggplant Recipes You Need to Try

Sweet Potato Recipes

21 Delicious Squash Recipes

Best Pumpkin Recipes

The post Apple Recipes appeared first on Budget Bytes.

A Full Fall Dinner on One Sheet Pan

If you made my gnocchi and spring vegetables earlier this year, think of this sheet pan meal as its cozy fall cousin. Instead of boiling the gnocchi, it roasts with smoked sausage and fresh vegetables, so the gnocchi gets golden and a little crisp around the edges as the veggies caramelize. I use the same simple sheet pan approach I like in our roasted sausage and vegetables recipe, but adding gnocchi turns it into an even heartier all-in-one dinner.

The thing with sheet pan dinners is that everything has to finish cooking at roughly the same time. This can get a bit tricky when you’ve got gnocchi, sausage, and a pile of vegetables all sharing the same pan. But don’t worry, I handled all the guesswork for you! I roast everything at 450°F so the carrots and Brussels sprouts have enough time to get tender and caramelized, and the gnocchi gets nicely golden at the same time. And as much as I love fresh herbs, dried thyme is the better choice here because it can handle that high heat without burning. When it’s done, everything is browned, smoky, and ready for a generous shower of Parmesan. Now that’s what I call an easy weeknight dinner!

Print Add to Collection Go to Collections

Gnocchi with Sausage and Fall Vegetables

Gnocchi with Sausage and Fall Vegetables is an easy sheet pan dinner with roasted gnocchi, smoky sausage, caramelized veggies, and Parmesan cheese!

Course Main Course

Cuisine American

Total Cost $12.31 recipe / $3.08 serving

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings (2 cups each)

Calories 675kcal

Author Melissa Nolan

Equipment

• 15×12 Sheet Pan
• 1 Large Bowl

Ingredients

• 16 oz potato gnocchi uncooked, $2.82*
• 1 lb. Brussels sprouts tipped and halved, $3.46
• 1 red onion medium sliced, (2 cups) $1.18
• 3 carrots peeled and chopped, (about 2 cups) $0.48
• 14 oz. smoked sausage sliced, $2.97**
• 2 Tbsp vegetable oil $0.08
• 1 tsp salt $0.04
• ½ tsp black pepper freshly cracked, $0.08
• 1 tsp garlic powder $0.08
• 1 tsp smoked paprika $0.08
• 1 tsp dried thyme $0.12
• ½ cup fresh Parmesan cheese grated, $0.92***

US Customary – Metric

Instructions

• Gather all ingredients and preheat the oven to 450°F.
• Place the potato gnocchi, cut Brussels sprouts, sliced red onions, carrots, and sliced sausage in a large bowl. Drizzle in the vegetable oil and sprinkle with salt, pepper, garlic powder, smoked paprika, and dried thyme.
• Using a rubber spatula, fold all ingredients to coat and lay them flat on a lined sheet pan.
• Place the sheet pan in the preheated oven and cook for 30-35 minutes. Ovens can vary, so start checking around 25 minutes if yours runs hot (you can also reduce the oven temperature by 25°F if anything is browning too quickly).
• Divide the gnocchi, sausage, and vegetables into 4 bowls and evenly top with fresh Parmesan, then enjoy.

See how we calculate recipe costs here.

Notes

*I use shelf-stable potato gnocchi for this recipe because it can go straight onto the sheet pan without boiling first and holds up well to roasting. Homemade gnocchi also works, but it may turn out a little softer. Don’t boil the gnocchi first!

**Smoked sausage is already fully cooked. It’s also my favorite for this recipe because it brings plenty of savory, smoky flavor without using a bunch of extra seasoning. Kielbasa, beef sausage, turkey sausage, chicken sausage, or andouille will also work. Make sure whatever sausage you choose is already fully cooked.

***I finish this dish with freshly grated Parmesan for a little melt over the hot gnocchi and vegetables. It tastes fresher and melts better than shelf-stable shaker Parmesan here. Mozzarella, provolone, or goat cheese would also be delicious.

Nutrition

Serving: 1serving (2 cups) | Calories: 675kcal | Carbohydrates: 61g | Protein: 26g | Fat: 38g | Sodium: 2069mg | Fiber: 9g

how to make Gnocchi with Sausage and Fall Vegetables step-by-step photos

Gather all of your ingredients and preheat the oven to 450°F. Also, line a 15×12-inch sheet pan and set it aside for now.

Prep the vegetables: Trim the tough ends from 1 lb. Brussels sprouts and cut each sprout in half. Peel 3 carrots and slice them into roughly ½-inch rounds. Cut 1 medium red onion into chunky, roughly ½-inch slices. Slice 14 oz. smoked sausage into rounds about ½ inch thick.

Season everything: Add 16 oz. potato gnocchi, 1 lb. halved Brussels sprouts, 3 sliced carrots, 1 sliced red onion, and 14 oz. sliced smoked sausage to a large bowl. There’s no need to boil the gnocchi first! Drizzle with 2 Tbsp vegetable oil, then add 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tsp dried thyme. Fold everything together until the vegetables, sausage, and gnocchi are evenly coated in the oil and seasonings.

Fill the sheet pan: Transfer everything to the prepared sheet pan and arrange it in as much of a single layer as possible. The pan will look fairly full.

Cook in the oven: Bake for 30-35 minutes. There’s no need to stir halfway through, but start checking around 25 minutes if your oven runs hot. It’s ready when the carrots and Brussels sprouts are fork-tender, the sausage has browned edges, and the gnocchi is plump with lightly golden spots. If anything is browning too quickly, reduce the oven temperature by 25°F for the remaining cook time.

Add the Parmesan: Divide the roasted gnocchi, sausage, and vegetables between 4 bowls, about 2 cups per serving. Finish each bowl with some of the ½ cup freshly grated Parmesan (or sprinkle it directly over the sheet pan, as shown here), then serve while everything is hot. Enjoy!

What to Serve with Sheet Pan Gnocchi

Between the gnocchi, smoked sausage, and roasted vegetables, this sheet pan has dinner pretty well covered. But if I wanted something extra on the table, I’d probably go with a really simple salad, like our wilted spinach salad. It only takes about 20 minutes to make and feeds four people, so the timing works nicely with this recipe. To really round out the fall dinner, our butternut squash salad or kale salad are also beautiful, lighter sides that work really well with these cozy fall flavors.

And if you want to keep things REALLY easy but still add an extra veggie, you could use whatever you’ve already got hanging out in the freezer. Some steamed green beans or peas that you can quickly ping in the microwave are simple and budget-friendly, too!

Wilted Spinach Salad

$6.33 recipe / $1.58 serving

Butternut Squash Salad

$8.29 recipe / $2.07 serving

Easy Kale Salad

$5.90 recipe / $1.48 serving

How to Steam Fresh Green Beans

$1.86 recipe / $0.47 serving

Storage & Reheating

This gnocchi sheet pan is definitely at its best straight from the oven, when the gnocchi is still crisp, and the vegetables are nicely roasted. But leftovers are still great! Let everything cool, then store it in an airtight container in the refrigerator for 3-4 days. Just keep in mind the carrots and Brussels sprouts will soften as they sit, and the gnocchi will lose some of its crispness.

Reheating

For the best texture, I like to spread the leftovers back onto a sheet pan and warm them in a 375°F oven until heated through. For a single serving, the microwave is perfectly fine and much quicker, but the gnocchi and vegetables will be softer.

Freezing

I don’t recommend freezing this one. Freezing and thawing changes the texture of the gnocchi, and the roasted vegetables can become quite soft and watery.

Other Gnocchi Recipes to Try

• If you’ve got a little extra time, I highly recommend making my Potato Gnocchi from scratch. It’s soft, pillowy, and made with just five simple ingredients.
• For a creamier way to use gnocchi, Creamy Chicken and Gnocchi pairs it with tender chicken, spinach, and a rich sauce for a cozy weeknight dinner!
• Our Cheesy Gnocchi Skillet is another easy weeknight option, with tender gnocchi and plenty of melty cheese ready in less than 30 minutes.
• When soup season rolls around, I also love turning gnocchi into a bowl of Creamy Chicken Gnocchi Soup, with chicken, vegetables, and a creamy broth.

More Easy Sheet Pan Recipes

Sheet Pan Honey Mustard Chicken and Veggies

$8.45 recipe / $2.11 serving

Sheet Pan Chicken Fajitas

$10.19 recipe / $2.55 serving

Sheet Pan Kielbasa Potatoes and Green Beans

$9.47 recipe / $2.37 serving

One Pan Salmon Dinner

$9.82 recipe / $2.45 serving

The post Gnocchi with Sausage and Fall Vegetables appeared first on Budget Bytes.

Crispy Oven Baked Chicken Tenders

For this chicken tenders recipe, I borrowed the plain Greek yogurt method from our homemade chicken nuggets because I already knew how well it helps the breading stick without the usual flour-and-egg setup. I thin the yogurt with a little water, then press each tender into seasoned panko. I also toast the panko before breading the chicken. This gives the crumbs a head start on browning in the oven so the coating comes out deeply golden and crispy without frying!

And lately, having an easy batch of chicken tenders ready to go has been especially helpful. My daughter isn’t a picky eater (thankfully!), but when it comes to chicken, she’s firmly Team White Meat. With her starting a new school and our days feeling a little more chaotic, meal prep has become my saving grace. I’ve been buying meat in bulk whenever I spot a good deal, and I managed to score chicken tenders at a great price. I didn’t realize until recently that three chicken strips at Chick-fil-A can run $5 to $6. This recipe makes about three times as many for around the same cost, so making a batch for the freezer is an easy decision!

How to Serve Chicken Tenders

When I serve these to my family, I usually count ~2 tenders as one serving (about ¼ lb. of chicken each). It’s also really easy to scale the recipe up for a bigger family or for meal prep. Adjust the number of servings in the recipe card below and the ingredient amounts will update automatically. If you’re doubling the recipe, I’d cook them in batches so the sheet pan doesn’t get overcrowded!

I almost always put out a dipping sauce with chicken tenders, and our honey mustard sauce is usually the first one I reach for because the sweet, tangy flavor works great with the savory chicken. Homemade ranch dressing is another easy option, especially if I’m serving raw veggies alongside because it can do double duty as a dip. Or for a classic chicken-and-fries dinner, I’ll add some air fryer French fries so I’m not trying to fit another sheet pan in the oven at the same time. And when I want to make dinner a little heartier, homemade mac and cheese makes the meal feel extra cozy!

More Serving Ideas

• Make a chicken tender sandwich: Tuck a couple of tenders into a soft bun with lettuce, pickles, and whichever sauce you’re already using for dipping. It’s an easy way to turn the same batch into a completely different lunch the next day.
• Turn them into a salad: Slice the warm tenders over my Caesar slaw for a crunchy, creamy meal that still feels fresh. This is also a great use for reheated tenders because the slaw brings plenty of texture even if the breading has softened a little!
• Keep it simple for the kids: I’ll sometimes just add fruit or raw veggies on the side and let everyone choose their own dipping sauce. It keeps dinner easy without making a separate meal.

Print Add to Collection Go to Collections

Chicken Tenders

These easy Chicken Tenders are oven baked with a crisp panko coating and tender chicken inside, perfect for busy lunches, dinners, or meal prep.

Course Main Course

Cuisine American

Total Cost $7.03 recipe / $1.76 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings (2 tenders each)

Calories 307kcal

Author Jess Rice

Equipment

• Mixing bowl
• Baking Sheet
• Parchment Paper

Ingredients

• 1 lb. chicken tenders $5.66*
• ⅓ cup plain Greek yogurt $0.33**
• ¼ tsp salt $0.01
• 3 Tbsp water $0.00
• 1¾ cups panko breadcrumbs $0.82***
• ½ tsp onion powder $0.03
• ½ tsp garlic powder $0.03
• ¼ tsp salt $0.01
• ⅛ tsp black pepper freshly cracked, $0.02
• 2 Tbsp neutral oil $0.12****

Instructions

• Gather ingredients. Preheat oven to 400℉.
• Add the chicken, Greek yogurt, salt, and water to a bowl.
• Mix to combine. Cover the marinating chicken and refrigerate.
• In a medium-size mixing bowl, mix together panko, onion powder, garlic powder, salt, pepper, and neutral oil.
• Spread the panko out on a parchment-lined baking sheet.
• Toast them for 2-5 minutes in the oven until golden brown. It’s ok if the panko varies in color, toasting them before breading helps make these chicken tenders extra crispy, but they will continue to brown on the chicken during the baking process. Set a timer for 2 minutes to start with and check them! The panko can burn fast!
• Transfer the toasted panko back to the mixing bowl you used to add the seasonings. One at a time, using your hands or tongs, toss the marinated chicken tenders in the toasted panko mixture, pressing it into the panko to make sure they are thoroughly covered on both sides.
• Transfer each breaded chicken tender to a parchment-lined baking sheet. (You can use the same parchment and baking sheet you toasted the panko crumbs on.)
• Bake the chicken tenders in the oven for 30 minutes, flipping them halfway through. Make sure they reach the minimum internal temperature of 165℉.

See how we calculate recipe costs here.

Notes

*The package of chicken tenders I bought at Walmart was $4.92/lb. My package was just over 1 lb, with 9 big tenders. This recipe will typically yield 8-9 tenders, depending on how many are in your package.

**If you don’t have plain Greek yogurt, feel free to use regular plain yogurt! I’d use less water and add only enough to thin it so it easily coats the chicken. See my step-by-step photos below for the consistency you’re looking for.

***I prefer panko because the crumbs are larger and lighter than regular breadcrumbs, so they bake up crispier. Regular breadcrumbs will work, but the coating will be finer and less crunchy.

****Neutral oil just means an oil with a mild flavor so it won’t compete with the seasoning in the panko. Canola, vegetable, grapeseed, or refined avocado oil are all good options here. I’d use whichever one you already have or whichever fits your grocery budget best.

Try the air fryer: Using our air fryer chicken tenders as a guide, cook them at 400°F for about 13 minutes, flipping halfway through, until the thickest piece reaches 165°F. Cook in batches so they don’t overlap.

These chicken tenders contain gluten from the panko and dairy from the Greek yogurt. For a gluten-free version, use gluten-free panko or breadcrumbs. To make them dairy-free, use a plain dairy-free yogurt instead. Since dairy-free yogurts can vary quite a bit in thickness, add the water gradually and stop once the yogurt is loose enough to coat the chicken.

Nutrition

Serving: 2tenders | Calories: 307kcal | Carbohydrates: 20g | Protein: 29g | Fat: 11g | Sodium: 621mg | Fiber: 1g

how to make Chicken Tenders Step-by-Step Photos

Gather all of your ingredients and preheat the oven to 400°F. Also, line a baking sheet with parchment paper.

Coat the chicken: Add 1 lb. chicken tenders, ⅓ cup plain Greek yogurt, ¼ tsp salt, and 3 Tbsp water to a medium bowl.

Toss until every piece of chicken is evenly coated in the thinned yogurt mixture. Cover and refrigerate the chicken while you prepare the breadcrumbs.

Season the panko: In a medium mixing bowl, combine 1¾ cups panko breadcrumbs, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp salt, ⅛ tsp freshly cracked black pepper, and 2 Tbsp neutral oil. Mix well so the seasonings and oil are evenly distributed throughout the crumbs.

Toast the panko: Pour the seasoned panko onto the prepared baking sheet and spread it out into an even layer so it can toast evenly.

Bake the breadcrumbs for 2-5 minutes, until lightly golden. Some variation in color is totally fine because the panko will continue browning once it’s on the chicken. Start checking at 2 minutes and keep a close eye on it from there because panko can burn quickly.

Bread the chicken: Transfer the toasted panko back to the mixing bowl. Working with one tender at a time, lift the chicken from the yogurt mixture and let the excess coating drip back into the bowl. Toss each tender in the toasted panko, then press the crumbs firmly onto both sides so the chicken is thoroughly coated.

Bake the chicken: Place each breaded chicken tender back onto the parchment-lined baking sheet. Make sure they’re in an even layer and don’t overlap so they bake evenly. You can reuse the same parchment and pan you used to toast the breadcrumbs.

Bake the tenders at 400°F for 30 minutes, flipping each piece halfway through so both sides can brown. The coating should be crisp and browned when the tenders are ready. Check the thickest piece with a meat thermometer and make sure the internal temperature reaches 165°F before serving. Serve and enjoy!

Storage & Reheating

These chicken tenders are definitely crispiest straight from the oven, but leftovers still hold up well. Let them cool completely, then store them in an airtight container in the refrigerator for 3-4 days.

Reheating

I find the best way to bring back some of the crunch is in the oven or air fryer. Bake them at 400°F for about 8-10 minutes, or air fry at 400°F for about 4-6 minutes, until heated through and crispy again. Start checking early, especially with smaller tenders, so the chicken doesn’t dry out while you’re reheating.

Freezing

These are great for stashing in the freezer, which is one of the main reasons I like making a double batch! Let the baked tenders cool completely, then arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. Flash freezing first keeps the tenders from sticking together. You can reheat them straight from frozen in the oven or air fryer.

Try These Chicken Tender Recipes Next!

• Prefer using the air fryer? These Air Fryer Chicken Tenders use a mix of regular breadcrumbs and panko and cook in about 13 minutes.
• I love how the honey mustard does double duty in these Honey Mustard Chicken Strips. It helps the panko stick to the chicken and doubles as a sweet, tangy dipping sauce for serving.
• If you want some heat, Sriracha Chicken Strips marinate the chicken in Sriracha, ginger, and garlic before coating it in panko and baking until crunchy.
• Another fun variation I’d recommend is our Coconut Chicken Strips. The coating mixes panko with sweetened coconut, and the sweet chili sauce gives the whole thing a completely different flavor direction.

More Crispy Chicken Recipes

Homemade Chicken Nuggets

$2.65 recipe / $0.66 serving

Nashville Hot Chicken

$9.21 recipe / $2.30 serving

Chicken Parmesan

$7.95 recipe / $1.99 serving

Air Fryer Fried Chicken

$8.51 recipe / $0.85 serving

The post Chicken Tenders appeared first on Budget Bytes.

A Vegetarian Lasagna Made with Budget Basics

Roasted butternut squash is one of my favorite fall sides, so turning it into a hearty vegetarian spin on classic lasagna felt like an obvious next move. Preparing a whole squash may sound like the hard part, but this method makes it almost ridiculously easy. I don’t peel it or wrestle with it trying to cut it into cubes. Instead, I slice it in half, scoop out the seeds, and roast it until the flesh is soft enough to lift straight from the skin. Then I blend it with cottage cheese and vegetable broth to create a velvety sauce, ready to layer with the mushroom-kale filling, mozzarella, and sage brown butter béchamel sauce.

And don’t let the words brown butter béchamel scare you off. It’s made with budget basics like butter, flour, and milk, with fresh sage added as the butter browns. That little extra step gives the sauce a rich, toasted flavor that balances the sweet squash and earthy vegetables. Even better, the sage leaves turn crisp in the butter, so I save them to garnish the finished lasagna. Nothing wasted and inexpensive ingredients creating this much flavor is a budget win if I’ve ever seen one!

Print Add to Collection Go to Collections

Butternut Squash Lasagna

This easy Butternut Squash Lasagna is a cozy vegetarian dinner with roasted squash, mushrooms, kale, cheese, and creamy sage brown butter béchamel.

Course Main Course

Cuisine American

Total Cost $16.95 recipe / $1.88 serving

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 9 servings

Calories 458kcal

Author Jennie Alley

Equipment

• 9×13 Baking Dish
• Sheet Pan
• Large 12" skillet
• Food Processor or Blender
• Small Saucepan

Ingredients

• 1 medium butternut squash halved and seeded, (about 2½-3 pounds) $3.85
• 2 tsp poultry seasoning divided, (4g) $0.18*
• 2 Tbsp cooking oil divided, (1 oz.) $0.07
• 1 tsp salt divided, (3g) $0.02
• ½ tsp black pepper divided, (0.6g) $0.06
• 1 cup cottage cheese 225g, $0.95
• ½ cup vegetable broth 4 oz., $0.08**
• 1 cup onion finely diced, (150g) $0.70
• 3 garlic cloves minced, (1 Tbsp) $0.22
• 8 oz. white mushrooms finely chopped, (227g) $1.78
• 4 cups kale chopped, (268g) $0.95***
• 4 Tbsp butter 56g, $0.46
• 10 fresh sage leaves $0.89
• ¼ cup all-purpose flour 31g, $0.04
• 3 cups whole milk 24 oz., $0.74
• ½ cup Parmesan cheese grated, (50g) $1.16
• 10 oven-ready lasagna noodles I use 9-10 sheets, $1.02****
• 4 cups mozzarella cheese shredded, (1 lb, 450g) $3.78

Instructions

• Gather and prep all ingredients and preheat your oven to 400°F (200°C).
• Cut your butternut squash in half lengthwise and brush cut sides with olive oil, sprinkle with ½ tsp salt, ¼ tsp pepper, and 1 tsp poultry seasoning. Place cut-side down on a parchment-lined baking sheet and roast for 40-50 minutes, until tender.
• While the squash is roasting, in a large skillet, oil over medium heat. Sauté onion, garlic and mushrooms until softened, and mushrooms have released their liquid and browned about 8-10 minutes.
• Add kale and cook until wilted and tender. Season with ½ tsp salt and ¼ tsp black pepper. Set aside.
• Scoop squash into a blender or food processor. Add cottage cheese and vegetable broth. Blend until smooth.
• Melt the butter in a small saucepan over medium heat. Add the sage leaves and swirl the pan as the butter foams and turns golden brown. Watch closely-the aroma should be nutty and toasty. Remove from heat, let cool for a few minutes, then transfer the crispy sage to a paper towel and set aside.
• Return the browned butter to medium heat and whisk in the flour, cooking for about a minute to get rid of any raw flavor. Slowly pour in the milk while whisking constantly, then bring the mixture to a gentle simmer. Keep whisking until it thickens, about 5-6 minutes (see notes).
• Stir in Parmesan and 1 tsp poultry seasoning into the bechamel. Taste and season with salt and pepper. Keep warm.
• Assemble the butternut squash lasagna: Lightly grease a 9×13 baking dish and spread a thin layer of béchamel on the bottom to prevent sticking. Layer lasagna noodles over the béchamel. Spread a generous layer of squash purée on top. Then add a layer of mushroom-kale mixture, then drizzle with béchamel and sprinkle mozzarella.
• Then repeat layering: noodles, squash purée, vegetable mixture, béchamel, mozzarella.
• Finish with a final layer of noodles, béchamel, and mozzarella.
• Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake for another 10-15 minutes until the top is golden and bubbly. Let rest at least 10 minutes before slicing.
• Slice the lasagna and serve, topping each portion with the crispy sage leaves.

See how we calculate recipe costs here.

Notes

*Poultry seasoning is a dried herb blend usually made with sage, thyme, rosemary, and other savory herbs. Any brand will work here, or you can make your own poultry seasoning if you already have the individual seasonings on hand!

**I like Better Than Bouillon to make my broths, but you can substitute any vegetable broth.

***Frozen kale also works well here. Use 2 cups frozen kale, thaw it completely, then squeeze out as much excess moisture as possible before adding it to the filling.

****I use oven-ready lasagna noodles, so there’s no need to boil or par-cook them before layering. If you only have regular lasagna noodles, cook them in boiling water according to the package directions before assembling this lasagna.

Be patient with the béchamel! It may seem thin at first, but it will thicken quickly. Don’t overcook, as it will continue to thicken while the lasagna is assembled. If it gets too thick, stir in a splash of milk until it reaches a pourable consistency.

Prep ahead: For easier prep, you can make the squash purée a day ahead and store it in the fridge. You can also fully assemble the lasagna ahead and refrigerate it overnight before baking. Add a few minutes to the bake time to ensure it heats through fully.

Total yield may vary depending on your baking dish. A 9×13 dish usually gives 9 slices, but with straight sides you could get about 12 slices. You may need extra lasagna noodles.

Nutrition

Serving: 1slice | Calories: 458kcal | Carbohydrates: 38g | Protein: 23g | Fat: 25g | Sodium: 875mg | Fiber: 4g

how to make Butternut Squash Lasagna step-by-step photos

Gather all of your ingredients and preheat the oven to 400°F (200°C).

Roast the squash: Cut 1 medium butternut squash (2½-3 lbs.) in half lengthwise and scoop out the seeds. Brush the cut sides with 1 Tbsp cooking oil, then season with ½ tsp salt, ¼ tsp black pepper, and 1 tsp poultry seasoning. Place the squash cut-side down on the prepared baking sheet and roast for 40-50 minutes, or until a knife slides easily into the thickest part with little resistance. Set aside until cool enough to handle.

Cook the mushroom and kale filling: While the squash roasts, heat the remaining 1 Tbsp cooking oil in a large skillet over medium heat. Add 1 cup finely diced onion, 3 minced garlic cloves, and 8 oz. finely chopped white mushrooms. Cook for 8-10 minutes, stirring occasionally, until the onion is soft and the mushrooms have released their liquid. Keep cooking until that moisture has evaporated and the mushrooms begin to slightly brown.

Wilt the kale: Add 4 cups chopped kale, the remaining ½ tsp salt, and remaining ¼ tsp black pepper. Cook until the kale is wilted and tender, and there is no liquid left in the skillet. Remove from the heat and set aside.

Blend the butternut squash sauce: Scoop the soft roasted butternut squash from the skin and transfer it to a blender or food processor. Add 1 cup cottage cheese and ½ cup vegetable broth, then blend until completely smooth and creamy. The mixture should be thick but easy to spread.

Brown the butter: Melt 4 Tbsp butter in a saucepan over medium heat. Add 10 fresh sage leaves and gently swirl the pan as the butter melts and begins to foam. Watch closely as the milk solids turn golden brown and the butter develops a nutty, toasted aroma. Remove the pan from the heat as soon as it reaches this stage so the butter doesn’t burn. Let it cool slightly, then transfer the crisp sage leaves to a paper towel and set them aside for serving.

Start the brown butter béchamel: Return the saucepan of browned butter to medium heat. Whisk in ¼ cup all-purpose flour and cook for about 1 minute, whisking constantly, until smooth and lightly bubbling.

Slowly add the milk and thicken the sauce: Gradually pour in 3 cups whole milk, whisking continuously so the sauce stays smooth. Bring it to a gentle simmer and cook for about 5-6 minutes (don’t let it boil), whisking often, until the sauce thickens. It should be creamy and pourable, not stiff. If it becomes too thick while you assemble the layers, whisk in a small splash of milk to loosen it.

Finish the sauce: Stir in ½ cup grated Parmesan and the remaining 1 tsp poultry seasoning until the cheese has melted and the sauce is smooth. Remove from the heat and keep warm.

Lower the oven temperature and start assembling: Reduce the oven temperature to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Spread a thin layer of béchamel over the bottom of the dish.

Now arrange a layer of oven-ready lasagna noodles over the sauce.

Spread a generous layer of butternut squash sauce over the noodles. Make sure the noodles are completely covered as you build the layers so they have enough moisture to cook through.

Top the butternut squash layer with some of the mushroom and kale filling.

And then spread over more of the béchamel sauce…

…and then sprinkle with mozzarella cheese.

Repeat with another layer of noodles, squash sauce, mushroom-kale filling, béchamel, and mozzarella. As you go, keep enough béchamel and mozzarella aside to completely cover the top.

Finish the lasagna: Add a final layer of lasagna noodles, then cover them completely with the remaining béchamel and mozzarella. Pay special attention to the corners and edges so no sections of noodle are left exposed.

Bake covered, then brown the top: Cover the baking dish tightly with foil and bake at 375°F for 30 minutes. Remove the foil and continue baking for 10-15 minutes, or until the sauce is bubbling around the edges and the cheese on top is melted and golden.

Rest before slicing: Let the lasagna rest for at least 10 minutes after baking. This gives the sauces and cheese time to settle and thicken slightly. Slice the butternut squash lasagna into portions and top each slice with one of the reserved crispy sage leaves. Enjoy!

How to Serve Butternut Squash Lasagna

This butternut squash lasagna is cheesy, saucy, and packed with savory fall flavors, so there are plenty of sides that fit right in. Steamed green beans or a quick bowl of steamed frozen peas are easy options when you don’t want to add much extra work. For a cozy family dinner, I’d add a crisp Caesar salad and some homemade cheesy garlic bread. The bread takes a little advance prep because the dough needs time to rise, but the actual bake is only about 15 minutes.

A side of veggies also makes this meal feel like a real full dinner. Roasted Brussels sprouts are a great fall option, or if I’m serving this for Thanksgiving or another holiday meal (it would be a great veggie main dish!), I’d go with glazed carrots. They’re made entirely on the stovetop in about 20 minutes, which keeps that valuable oven space free! Also, don’t forget to finish each slice with some of the reserved crispy sage leaves and an extra sprinkle of Parmesan, if you like.

Caesar Salad

$8.50 recipe / $1.42 serving

Homemade Cheesy Garlic Bread

$2.47 recipe / $0.49 serving

Easy Roasted Brussels Sprouts

$3.17 recipe / $0.79 serving

Glazed Carrots

$1.65 recipe / $0.41 serving

Storage & Reheating

Store leftover butternut squash lasagna in an airtight container in the refrigerator for 3-4 days. You can also cover the baking dish tightly if you’re storing several portions together.

Meal Prep

This dish is great for meal prep because it portions easily once chilled. I like to slice the cooled squash lasagna into individual servings and store them in separate containers for easy grab-and-reheat lunches or dinners throughout the week.

Reheating

For individual servings, microwave until warmed through. To reheat several portions at once, cover them with foil and warm in a 350°F oven for 10-15 minutes, or until hot in the center. Covering the lasagna helps keep the noodles and sauce from drying out.

Freezing

You can freeze this butternut squash lasagna either before or after baking. The noodles will soften slightly after freezing and thawing, and the sauce may not be quite as smooth, but it still reheats well.

• Freeze unbaked: Assemble the lasagna in a freezer-safe baking dish, cover it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding a few extra minutes if needed to heat through.
• Freeze baked: Let it cool completely, then wrap the whole dish tightly or freeze individual slices for 1-2 months. Thaw overnight in the refrigerator, then reheat in the oven or microwave until warmed through.

Love Butternut Squash? Try These Recipes Next:

• When I want something warm and cozy, I’d go for this Butternut Squash Soup. It’s smooth, creamy, and perfect for chilly days.
• This Butternut Squash Curry simmers tender squash with curry spices, coconut milk, tomatoes, and spinach for an easy, budget-friendly dinner.
• For something a little lighter, this Butternut Squash Salad is a great way to pair roasted squash with fresh, crunchy ingredients!
• Our Stuffed Butternut Squash is exactly the sort of dinner I love. It’s hearty, savory, and filling enough to stand on its own.

See more of our favorite squash recipes here!

More Delicious Lasagna Recipes

Easy Homemade Lasagna

$16.19 recipe / $1.80 serving

Stovetop Lasagna

$9.99 recipe / $2.50 serving

Seafood Lasagna

$15.29 Recipe/ $1.70 Serving

White Chicken Lasagna

$17.34 recipe / $1.93 serving

The post Butternut Squash Lasagna appeared first on Budget Bytes.