Juicy Chicken in a Creamy Tomato Sauce

Weeknight dinners can be tough. Everyone’s busy, everyone’s hungry, and somehow you’re expected to come up with something new every night. This creamy tomato chicken recipe may just be the answer. Once everything is prepped, it cooks in about 20 minutes and is packed with bold tomato flavor that tastes like it took much longer to make.

It all starts by searing the chicken over medium-high heat until it’s golden brown. Then, I turn the heat down before sauteing the onions and garlic until soft and fragrant in all those flavorful pan drippings. I keep the seasonings simple with Italian seasoning, garlic powder, salt, and pepper, but you can easily add onion powder, paprika, red pepper flakes, or cayenne to make it your own. By the time the juicy chicken goes back into the skillet, the sauce is savory, creamy, and full of rich garlic and tomato flavor, with plenty to spoon over your favorite sides! Prefer your tomato chicken without the creamy sauce? Try our tomato basil chicken, which is fresh, tangy, garlicky, and completely dairy-free.

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Creamy Tomato Chicken

This easy Creamy Tomato Chicken recipe is ready in 35 minutes with golden chicken, fresh Roma tomatoes, and a silky one-skillet sauce.

Course Main Course

Cuisine American

Total Cost $6.15 recipe / $1.54 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 336kcal

Author Melissa Nolan

Equipment

• Cast Iron Skillet or Large Skillet

Ingredients

• 2 chicken breasts fileted, (about 1.5 lbs.) $3.86*
• 3 Tbsp vegetable oil divided, $0.12
• 1¼ tsp salt divided, $0.05
• 1 tsp black pepper divided, $0.16
• ½ onion small dice, (160g, 1 cup) $0.41
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 3 Tbsp tomato paste $0.21
• 2 Tbsp all-purpose flour 20g, $0.03
• 2 cups milk 16oz., $0.37**
• 1 tsp Italian seasoning $0.05
• ½ tsp garlic powder $0.02
• 3 Roma tomatoes medium dice, (300g, 1½ cups) $0.75***

Instructions

• Gather and prepare all ingredients.
• Take each chicken breast and cut it evenly down the middle, lengthwise.
• Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Pat the chicken breasts dry and season both sides with ½ teaspoon each of salt and ½ teaspoon of pepper.
• Once hot, carefully lay the chicken in the pan. Let them sear for 4-5 minutes, then flip and continue cooking for an additional 5 minutes. Remove them from the pan and set aside. Make sure the chicken reaches an internal temperature of 165°F and continue cooking if needed.
• Turn the heat down to medium and add the onions and garlic. Cook for 3 minutes to soften the onions, stirring occasionally.
• Add the tomato paste and cook for 1-2 minutes, stirring into the onions.
• Drizzle in the remaining oil, and sprinkle in the flour. Cook for 1 minute, stirring to combine.
• Whisk in the milk, Italian seasoning, garlic powder, and remaining salt and pepper. Continue cooking until thickened, about 2 minutes. Taste and adjust for seasoning, if needed.
• Add the chopped tomatoes and return the chicken and any drippings to the pan to warm through.

See how we calculate recipe costs here.

Notes

*I like using chicken breasts because I can cut each one in half lengthwise to make four portions. You can also use 4 boneless, skinless chicken thighs or pork chops, but the cooking time will vary depending on their size and thickness. Cook chicken to an internal temperature of 165°F. Cook pork chops to 145°F, then let them rest for at least 3 minutes.

**Whole milk creates the creamiest sauce, but 2% milk also works. You can also use an unsweetened, unflavored dairy-free milk, although the consistency may vary depending on the type you use.

***I chose Roma tomatoes because they were the most affordable fresh option at my grocery store! You can also use grape or cherry tomatoes, slicing tomatoes, heirloom tomatoes, or canned diced tomatoes (drained). Aim for about 1½ cups of diced tomatoes.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 15g | Protein: 30g | Fat: 17g | Sodium: 1003mg | Fiber: 2g

how to make Creamy Tomato Chicken Step-by-Step Photos

Gather all of your ingredients.

Filet the chicken breasts: Place 2 chicken breasts (about 1.5 lbs. total) on a cutting board. Hold your knife parallel to the board and carefully slice through the center of each breast lengthwise to make 4 thinner cutlets. Try to keep the pieces close in thickness so they finish cooking at roughly the same time.

Season the chicken: Pat both sides of the chicken dry with paper towels, then season with ½ tsp salt and ½ tsp black pepper. Drying the surface helps the chicken make better contact with the hot skillet instead of releasing extra moisture.

Sear the chicken: Heat 2 Tbsp vegetable oil in a large skillet over medium-high heat. When the oil looks shimmery and moves easily across the pan, carefully add the chicken. You should hear an immediate sizzle. Leave a little space between the cutlets and work in batches if they don’t fit comfortably in one layer.

Cook the chicken without moving it for 4-5 minutes, or until the underside is deeply golden and releases fairly easily from the skillet. Flip and cook for about 5 minutes more. Check the thickest section with an instant-read thermometer and continue cooking as needed until it reaches 165°F. Transfer the chicken to a clean plate.

Make the creamy sauce: Reduce the heat to medium, then add ½ diced onion and 1 Tbsp minced garlic to the same skillet. Cook for about 3 minutes, stirring regularly and scraping up the browned bits from the bottom. The onion should begin to soften and look slightly translucent, and the garlic should smell fragrant.

Stir in 3 Tbsp tomato paste and cook for 1-2 minutes. Keep stirring so it coats the onion and doesn’t scorch. The paste should become slightly darker and smell richer.

Drizzle in the remaining 1 Tbsp vegetable oil, then sprinkle over 2 Tbsp all-purpose flour. Stir continuously for about 1 minute. The mixture will be thick and paste-like at this point. I always give the flour a full minute over the heat to stop the finished sauce from tasting floury!

Now slowly pour in 2 cups milk, whisking as you go to smooth out the flour mixture and lift any remaining browned bits from the skillet. Add 1 tsp Italian seasoning, ½ tsp garlic powder, the remaining ¾ tsp salt, and the remaining ½ tsp black pepper. Continue cooking over medium heat for about 2 minutes, whisking frequently, until the sauce looks smooth and has noticeably thickened.

Lower the heat if the sauce begins bubbling too aggressively. You only want to keep it at a steady simmer to avoid it from separating.

Add the fresh tomatoes and chicken: Now add in 1½ cups diced Roma tomatoes with the chicken cutlets and any juices from the plate to the skillet.

Finish and serve: Spoon the sauce over the top and let everything warm together for a few minutes. Taste the finished sauce and add more salt, pepper, or seasoning if needed before serving. Enjoy!

Serving Suggestions

One serving of this creamy tomato chicken is a chicken cutlet with a generous spoonful of sauce, so it definitely needs a side or two to turn it into a full meal. I love to serve it over pasta, rice, or with a hunk of crusty bread to soak up every last drop of that delicious sauce. I think it would go perfectly with our lemon asparagus pasta, as it cooks on the stovetop in about 20 minutes, and balances out the creamy chicken with fresh asparagus and filling pasta. For something even quicker, add a side of fresh, crispy, ridiculously easy air fryer broccoli! I also think this chicken would be delicious with our spinach orzo salad. It serves four, comes together in about 10 minutes, and its fresh, tangy flavors pair really well with the rich sauce.

Storage & Reheating

Once cooled, you can store this creamy tomato chicken in an airtight container in the fridge for up to 3-4 days.

Reheating

Warm the chicken and sauce gently in a skillet over medium-low heat, stirring the sauce occasionally. The creamy tomato sauce will thicken in the refrigerator, so add a splash of chicken broth or milk to loosen it as it reheats. You can also microwave individual portions in 30-second intervals, stirring the sauce and checking the chicken between each interval until warmed through.

Freezing

You can freeze the chicken and sauce in an airtight, freezer-safe container for up to 3 months. Just keep in mind that dairy and roux-based sauces can split or look grainy after thawing. Thaw the dish overnight in the refrigerator, then reheat it gently as above.

Try These Creamy Chicken Recipes Next:

• Our Creamy Garlic Mushroom Chicken turns affordable chicken thighs into a cozy 35-minute dinner.
• I’d pile this Creamy Garlic Chicken over mashed potatoes and let the rich sauce do the rest!
• Simple, inexpensive ingredients make Creamy Dijon Chicken taste far more luxurious than it costs.
• I love this Creamy Asparagus Chicken with its golden chicken, tender asparagus, and plenty of lemony sauce.

More Easy Tomato Chicken Recipes

Bruschetta Chicken

$5.93 serving / $1.48 recipe

Creamy Pesto Chicken

$10.70 recipe / $2.68 serving

Butter Chicken

$10.91 recipe / $2.72 serving

Marry Me Chicken Pasta

$8.44 recipe / $1.41 serving

The post Creamy Tomato Chicken appeared first on Budget Bytes.

My Favorite Creamy Shrimp Grits

Grits are made from dried corn that’s ground into coarse grains, then simmered with liquid until soft and creamy, a little like a savory oatmeal. And like oats, there are several different types to choose from. I use old-fashioned grits here because they have more texture than instant grits but still cook quickly enough for an easy meal. They’re unapologetically old-school in the best way! Grits are often served for breakfast, but I’m just as happy eating them for brunch or dinner (especially when they’re loaded with butter and cheddar to make these cheesy grits and topped with plump, juicy, well-seasoned shrimp!)

I cook the shrimp as the grits simmer, so both parts of the meal are ready at about the same time. After coating the shrimp in bold Cajun seasoning, I quickly sear them until lightly golden, then remove them from the skillet so they stay tender and don’t overcook. That same skillet is where the sauce comes together. I sauté the onion and garlic in all those flavorful browned bits, sprinkle in a little flour, then add broth and milk to create a silky pan sauce that coats each shrimp. But I don’t stop there! I also stir in a splash of hot sauce because sometimes you need that fiery little spark. I know I do! 😉

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Shrimp and Grits

This easy Shrimp and Grits recipe pairs Cajun-seasoned shrimp with creamy cheddar grits and a savory pan sauce, all ready in 35 minutes.

Course Breakfast, dinn

Cuisine American

Total Cost $11.68 recipe / $2.92 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings (~7 shrimp and 1 cup grits each)

Calories 468kcal

Author Melissa Nolan

Equipment

• Medium Saucepan
• Medium Skillet

Ingredients

• 2 cups water $0.00
• 3 cups chicken broth divided, $0.24*
• 1 cup old-fashioned grits uncooked, (175g) $0.74**
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.04
• 16 oz. jumbo shrimp thawed, peeled, & deveined (21-30 per pound) $8.42***
• 1 Tbsp Cajun seasoning or Creole seasoning, $0.26****
• 1 Tbsp vegetable oil $0.04
• ½ onion small dice, (130g, 1 cup) $0.50
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 2 Tbsp all-purpose flour $0.02
• ¼ cup milk $0.05
• 1 Tbsp hot sauce $0.07*****
• 2 Tbsp butter $0.12
• 1 cup cheddar cheese grated, (100g) $0.84
• 2 green onions sliced, $0.21

Instructions

• Gather and prepare all ingredients.
• In a medium-sized pot over medium-high heat, bring the water, 2 cups of chicken broth, salt, and pepper to a boil. Once at a boil, stir in the grits and turn the heat to low. Cover and cook for 15-20 minutes, stirring occasionally.
• While the grits are simmering, start the shrimp. Pat the shrimp dry with paper towels and season with Creole/Cajun seasoning on both sides.
• Heat the vegetable oil in a medium skillet over medium-high heat. Once hot, sear the shrimp for 1-2 minutes on both sides. Work in batches if needed. Remove the shrimp from the pan and turn the heat to medium.
• Next, add the onions and sauté for 5 minutes, until translucent. Add the garlic and cook for 2 more minutes.
• Sprinkle the flour over the onions and cook for 1 minute.
• Add the remaining 1 cup chicken broth, milk, and hot sauce to the skillet. Bring to a simmer and cook for 2 minutes, until thickened. Gently scrape the bottom of the skillet. Add the shrimp back to warm through.
• To finish the grits, stir in 2 Tbsp of butter and cheddar to melt.
• Evenly divide the grits into four bowls. Spoon the shrimp and sauce over the grits and garnish with green onions.

See how we calculate recipe costs here.

Notes

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

**You can also use instant, stone-ground, quick cooking grits, or even polenta. Just make sure to follow the cooking instructions on the package. Different types will require different cooking times and liquid amounts (this recipe uses 4 cups of liquid to cook 1 cup of old-fashioned grits. Adjust as needed for the grits you use). Just make sure NOT to buy finely ground cornmeal! It’s much smoother and won’t give you the same texture as grits.

***I made sure to buy peeled and deveined shrimp. You can thaw the shrimp in a few ways. I like to place them in the refrigerator and let them thaw overnight. You can also run them under cold water for about 10 minutes. Never thaw them on the countertop, in the microwave, or under hot water. The shrimp should be fully opaque and 145°F in the thickest part once fully cooked.

****You can use any Creole or Cajun seasoning you like. I used Slap Ya Mama seasoning. Our homemade Cajun seasoning is another good option if you’ve already got a well-stocked pantry! You can also season with just salt and pepper, or whatever you’d like to.

*****I personally like and use Louisiana-style hot sauce, but you can use what you enjoy or omit it if you don’t like it spicy.

Make it dairy-free: Use dairy-free butter and swap the milk for ¼ cup chicken broth when making the shrimp pan sauce. Then omit the cheese or use your favorite dairy-free alternative.

Nutrition

Serving: 1serving (1 cup grits & ~7 shrimp) | Calories: 468kcal | Carbohydrates: 40g | Protein: 28g | Fat: 21g | Sodium: 1771mg | Fiber: 2g

how to make Shrimp and Grits Step-by-Step Photos

Gather all of your ingredients.

Cook the grits: Add 2 cups water, 2 cups chicken broth, ¼ tsp salt, and ¼ tsp pepper to a medium pot. Bring the liquid to a boil over medium-high heat.

Slowly stir in 1 cup old-fashioned grits, then immediately reduce the heat to low. Adding the grits gradually while stirring helps prevent lumps. Cover the pot and simmer the grits for 15-20 minutes, stirring occasionally and scraping along the bottom to prevent sticking. They’re ready when they’re creamy and tender. Taste a small spoonful to make sure there’s no hard or gritty center. If they become too thick, stir in a small splash of water or broth.

Season the shrimp: While the grits simmer, pat 16 oz. jumbo shrimp (thawed), very dry with paper towels. Removing excess moisture helps them sear properly in the skillet. Sprinkle 1 Tbsp Creole or Cajun seasoning evenly over both sides and gently toss until well coated.

Cook the shrimp: Heat 1 Tbsp vegetable oil in a medium skillet over medium-high heat. Once the skillet is hot and the oil is shimmering, arrange the shrimp in a single layer. Work in batches if your skillet isn’t big enough. Sear for 1-2 minutes per side, until lightly golden and fully opaque. Transfer them promptly to a clean plate so they don’t overcook when warmed in the sauce, then reduce the heat to medium.

Sauté the onion and garlic: Add 1 cup diced onion to the same skillet. Cook for about 5 minutes, stirring occasionally, until softened and translucent. Add 1 Tbsp minced garlic and cook for about 2 minutes, or just until fragrant. Keep an eye on the garlic so it doesn’t brown or burn.

Make the pan sauce: Sprinkle 2 Tbsp flour evenly over the onions and garlic. Stir continuously for 1 minute, until the vegetables are coated. Cooking the flour briefly gets rid of the raw flour taste and helps it thicken the sauce smoothly.

Slowly pour in the remaining 1 cup chicken broth, stirring to prevent lumps. Add ¼ cup milk and 1 Tbsp hot sauce. Don’t worry about the brown bits on the bottom of the skillet. They’re called fond, and that’s flavor! Gently scrape them up as you stir so they become part of the sauce. Bring the sauce to a gentle simmer and cook for about 2 minutes, stirring frequently, until it lightly coats the back of a spoon.

If it becomes too thick, add a small splash of broth or milk. Return the shrimp and any juices to the skillet and warm through briefly.

Finish the cheesy grits: Remove the grits from the heat. Stir in 2 Tbsp butter and 1 cup grated cheddar cheese until fully melted and smooth. The grits should be soft and creamy enough to spoon easily.

Garnish and serve: Divide the cheesy grits evenly between four bowls, about 1 cup per serving. Spoon the shrimp and plenty of the silky pan sauce over each portion, then garnish with 2 sliced green onions. Serve immediately, and enjoy!

Serving Suggestions

I like to get these Cajun shrimp and grits to the table straight away, when the grits are still soft and creamy and the shrimp are perfectly tender. A side of sautéed green beans or garlicky sautéed spinach keep things fresh and simple, while collard greens are a classic Southern side with plenty of savory flavor. Homemade cornbread and warm, fluffy biscuits are also traditional choices and perfect for scooping up every last bit of that silky pan sauce. I also love adding some stewed tomatoes and okra to my bowl. They bring a tangy tomatoey flavor that I think works especially well with the rich grits and bold Cajun seasoning.

Storage & Reheating

Shrimp and grits are definitely best served fresh, as the grits can firm up in storage. If you don’t need all four servings, you can adjust the number of servings in the recipe card above, and the ingredient amounts will update automatically. However, if you do have leftovers, don’t let them go to waste! Store them in an airtight container in the refrigerator for up to 3-4 days.

Reheating

Reheat the grits gently on the stovetop or in the microwave, stirring in a splash of milk, broth, or water until they’re creamy again. Give them a good mix while reheating to loosen them up. I’d warm the shrimp and sauce separately over low heat when possible, then spoon them over the grits. This helps prevent the shrimp from overcooking and becoming tough.

If the grits have completely solidified, I like to slice them up and pan fry them in some butter to make grit cakes. Yum!!

Freezing

Freeze the grits and the shrimp (with sauce) in separate freezer-safe containers for up to 2-3 months. Thaw both in the refrigerator overnight, then reheat them separately so you can loosen the grits with extra liquid without overcooking the shrimp. The sauce may separate after freezing and thawing, so stir the shrimp and sauce while reheating to help it recombine.

Love Grits? Try These Easy Recipes Next:

• Our BBQ Meatballs with Cheese Grits combine tangy barbecue sauce with tender baked meatballs and buttery grits.
• I can never resist these Sweet Potato Grits with their creamy texture and warm cinnamon and nutmeg flavors!
• These Cheddar Grits Breakfast Bowls are endlessly customizable with your favorite eggs and toppings.

More Delicious Shrimp Recipes

Shrimp Boil

$16.54 recipe / $2.76 serving

Blackened Shrimp Pasta

$8.07 recipe / $2.01 serving

Shrimp Po’ Boys

$12.89 recipe / $2.14 serving

Air Fryer Fried Shrimp

$5.36 recipe / $2.68 serving

The post Shrimp and Grits appeared first on Budget Bytes.

“This one was such a hit! Meal preps like a dream, takes about half an hour to prepare, and, of course, is delicious! One of my housemates, who normally isn’t much into meatless dishes, texted me at work to say that it was “EXTREMELY good.” As with any dish involving lemons, using Meyers really takes it to the next level. I’ve been waiting all year to make this until the really fresh tomatoes come in, and I’m so glad I did! This is fresh and zippy, but also hearty and filling.”

Rose

One Batch, Days of Easy Lunches

I’m much more likely to keep up with meal prep when it’s THIS easy. Cold meal-prep lunches like this lentil salad are the real MVP because I can pull one straight from the fridge, give it a quick stir, and eat without cooking or reheating anything. It’s bright, tangy, fresh, and layered with different textures, and is something I’m actually excited to eat several days into the week.

I also just really love lentils in general. They’re an affordable source of plant-based protein and fiber that helps keep me full and satisfied. I use brown lentils here because they’re easy to find and hold up well in a chilled salad (as long as they aren’t overcooked). My biggest tip is to start checking them a few minutes before the package suggests, since cooking times can vary. Catching them early helps them become tender without turning mushy once they’re tossed with the dressing. Plus, the flavors only get better as the lentils and vegetables marinate in the tangy homemade lemon-garlic dressing!

Meal Prep It!

This lentil salad tastes great right after mixing it all up, but it gets even better with time in the fridge (leftovers FTW!), which makes it perfect for meal prep! It keeps well for about 3-4 days, and it’s meant to be eaten cold, so there’s no reheating needed! Just remember to give it a quick stir before eating to redistribute that wonderful dressing.

My usual choices to pack up with this salad are sliced cucumbers with a scoop of homemade hummus or tzatziki. I’ll sometimes swap the cucumber for some naan for dipping when I want something more filling. But either way, I’m always happy with a dip-and-scoop lunch! If I want to make it even more substantial, I’ll add sliced baked chicken breast and some extra greens. Each of these sides keep pretty well in the fridge. I use airtight containers with dividers to keep anything fresh (see the photo below).

There are plenty of easy ways to bulk this salad up, too. You can stir in a few easy extras and pop the whole thing straight into the fridge instead of prepping separate sides (ideal when time is short!). Try chopped rotisserie chicken, canned chickpeas (drained and rinsed), diced cucumber, sliced bell pepper, or cooked and cooled rice.

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Marinated Lentil Salad

This easy Lentil Salad is bright, flavorful, and infused with bold flavors like garlic and lemon. Eat it as a side dish, meal prep it, or make it a meal!

Course Salad

Cuisine American

Total Cost $7.29 recipe / $1.22 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings (1 cup each)

Calories 234kcal

Author Beth Moncel

Equipment

• Medium Pot
• Zester
• Mixing Bowls

Ingredients

LEMON GARLIC DRESSING

• 1 lemon juice and zest, $0.64
• ¼ cup olive oil 2oz., $0.70
• 2 garlic cloves minced, (1 Tbsp) $0.12*
• ½ Tbsp dried oregano $0.11
• ½ tsp salt $0.02
• ¼ tsp black pepper freshly cracked, $0.04

SALAD

• 1 cup dry brown lentils uncooked, (200g) $0.85**
• ½ bunch fresh parsley chopped, (50g, ½ cup) $0.49
• 10 oz. grape tomatoes halved, $2.78
• ¼ small red onion small dice, (80g, about ¼ cup) $0.23***
• 2 oz. feta crumbled, $1.31

Instructions

• Gather and prepare all ingredients.
• Cook the lentils according to the package directions. For most brown lentils, bring 3 cups of water to a boil in a pot, add the lentils, and continue boiling for 20 minutes, or until the lentils are tender. Drain the lentils in a colander and rinse briefly with cool water until they are cooled.
• While the lentils are cooking, prepare the lemon garlic dressing. Use a microplane, zester, or small-holed cheese grater to remove about 1 Tbsp of the lemon’s zest (the thin, yellow, outer layer of the peel). Set the zest aside. Juice the lemon and measure ¼ cup of the juice to use for the dressing.
• In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
• Rinse the parsley well, shake off as much water as possible, then pull the leaves from the stems. Roughly chop the parsley leaves. Cut the grape tomatoes in half. Finely dice the red onion.
• When the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the chopped parsley, tomatoes, red onion, crumbled feta, lemon zest, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing.
• Serve immediately, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors.

See how we calculate recipe costs here.

Notes

*Garlic cloves can vary quite a bit in size. Two medium cloves should yield about 1 tablespoon minced. Use one clove instead for a milder garlic flavor.

**This recipe works best with lentils that hold their shape after cooking, such as brown, green, or even black lentils. Rinse and sort the dried lentils before cooking to remove any debris. There’s no need to soak the dried lentils first. If using canned lentils, rinse and drain them well before adding them to the salad. They’re a convenient shortcut, but the texture will be much softer than using freshly cooked lentils. Avoid red, yellow, and orange lentils, as they become too soft for this salad. 

***If you prefer a milder onion flavor, stir the finely diced red onion into the dressing and let it sit for about 10 minutes before assembling the salad. You can also briefly rinse and drain the diced onion under cold water to soften its sharp bite.

Nutrition

Serving: 1serving (1 cup) | Calories: 234kcal | Carbohydrates: 23g | Protein: 10g | Fat: 12g | Sodium: 309mg | Fiber: 11g

How to Make Lentil Salad Step-by-Step Photos

Gather the salad ingredients: You’ll need 1 cup dry brown lentils, ½ bunch fresh parsley, 10 oz. grape tomatoes, ¼ small red onion, and 2 oz. feta.

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

Cook the lentils: Begin by cooking 1 cup dry brown lentils. Lentils are incredibly easy to cook. It’s a lot like cooking pasta! Bring 3 cups water to a boil in a medium pot, add the lentils, and cook for about 20 minutes, or according to the package directions. Start checking them a few minutes early. You want the lentils tender through the center but still holding their shape, not soft or mushy.

Drain and cool: Drain the cooked lentils in a colander and rinse them briefly with cool water until cooled. Give the colander a good shake, then let the lentils drain thoroughly to avoid the salad getting watery.

Prep the lemon: While the lentils are cooking, prepare the lemon garlic dressing. Remove about 1 Tbsp zest from the lemon using a microplane, zester, or small-holed cheese grater. Set the zest aside for later. Juice the lemon and use about ¼ cup for the dressing.

Make the dressing: Add ¼ cup olive oil, 2 minced garlic cloves (about 1 Tbsp), ½ Tbsp dried oregano, ½ tsp salt, and ¼ tsp black pepper to the bowl of ¼ cup lemon juice.

Whisk everything together until well combined. Set the dressing aside so it has a few minutes to blend.

Prepare the vegetables: Rinse ½ bunch parsley (50g) well, shake off as much water as possible, and roughly chop enough to make about ½ cup. Halve 10 oz grape tomatoes and finely dice ¼ small red onion (about ¼ cup).

I really don’t like including small amounts like “¼ red onion” in recipes, but red onion is one of those ingredients that is very potent and you really only need a small amount. To avoid wasting the rest of the onion, consider adding it to salads, pizzas, frittatas, or pickling the onions for longer storage!

Assemble the salad: Once the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the 1 Tbsp lemon zest, ½ cup chopped parsley, 10 oz halved grape tomatoes, ¼ cup finely diced red onion, and 2 oz crumbled feta. Pour the prepared lemon garlic dressing over everything.

Mix and serve: Gently stir everything together until the lentils and vegetables are evenly distributed and coated in the tangy dressing. Serve the lentil salad right away, or refrigerate it until you’re ready to eat. I prefer it after a rest in the fridge (about 30 minutes) because it gives the flavors time to mingle and get even more delicious. Give it another good stir before serving to redistribute the dressing. Enjoy!

Serving Suggestions

This lentil salad never lasts me long…I can never stop scooping forkfuls into my mouth! In reality, though, this marinated lentil salad makes about 6 cups, so depending on how you serve it, it’s about six servings. It’s made to be served cooled, or chilled after resting in the fridge.

Most of the meal prep ideas I shared above work just as well for dinner, too. You can enjoy it as a hearty salad, serve it with your favorite protein (like the baked chicken I mentioned), or stuff it into a warm pita bread. I especially love making hummus bowl with a generous scoop of hummus (try our white bean hummus for a different option!), this lentil salad, and some lemon wedges for squeezing. For a summery vegetarian meal, I’d pair this lentil salad with BBQ grilled tofu or black bean burgers. Both are easy to prepare while the salad rests in the fridge! Or if you’re in the mood for something heartier, my beef kofta meatballs lean into the same Mediterranean flavors as the salad and make an especially satisfying meal!

Storage Instructions

Store leftovers in an airtight container in the refrigerator for 3-4 days. The lentils and vegetables hold up well, and the flavor gets even better after a little time to marinate. Give it a good stir before serving to redistribute the dressing. Drain off any excess liquid if the tomatoes release a lot of juice.

Freezer

I don’t recommend freezing this lentil salad. The lentils themselves freeze well, but the tomatoes, parsley, feta, and onion can become watery or lose their texture once thawed. For the best results, I always enjoy it fresh from the refrigerator!

Other Lentil Salads to Try:

• This Lentil and Cranberry Salad combines tender lentils with dried cranberries, crunchy walnuts, and a tangy balsamic dressing that’s great for lunches AND holiday tables!
• For another fresh way to enjoy lentils, our Summer Lentil Salad is full of sweet corn, juicy tomatoes, basil, and a light vinaigrette that’s perfect for warm-weather meals.
• My Wilted Kale and Lentil Salad is a heartier option made with earthy lentils, tender kale, and a warm bacon vinaigrette.

More Easy Lentil Recipes

Lentil Loaf

$9.55 recipe / $0.95 serving

Lentil Tacos

$7.43 recipe / $0.93 serving

Creamy Marry Me Lentils

$6.69 recipe / $1.67 serving

Vegan Lentil Stew

$6.45 recipe / $0.80 serving

The post Lentil Salad appeared first on Budget Bytes.

A Slow Cooker Chicken Ramen That’s Big on Flavor

We’re no strangers to ramen here at Budget Bytes. It’s an inexpensive way to fill your belly, and there are so many easy ways to make instant ramen noodles taste better. My slow cooker version takes that idea one step further. It turns two humble packets of noodles into a hearty standalone meal with tender shredded chicken, plenty of vegetables, and a complex-tasting broth made from affordable pantry ingredients.

Unlike many of our other ramen recipes (which make one or two bowls at a time), this one makes a BIG batch, so there’s enough to feed the family, serve a small group, or portion out for later. As the chicken and veggies cook together, the broth becomes deeper, more rounded, and even more delicious. Then I add the noodles during the final 15 minutes, once the chicken is ready to shred. This helps them get nice and tender without sitting in the slow cooker for hours and turning mushy.

This slow cooker chicken ramen recipe already includes some of my favorite ramen add-ins, but there’s still plenty of room to pile on extra toppings if you’re feeling fancy. It’s not your average college ramen, but would still work on a college-student budget!

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Slow Cooker Chicken and Vegetables Ramen

This Slow Cooker Chicken and Vegetables Ramen transforms a couple of ramen packs into a big-batch dinner with tender chicken and fresh vegetables.

Course Main Course

Cuisine Asian

Total Cost $12.03 recipe / $1.50 serving

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 8 servings (1.5 cups each)

Calories 253kcal

Author Melissa Nolan

Equipment

• 6-Quart Crockpot
• Mediuim Bowl

Ingredients

• 1½ lb. chicken breasts 680g, (2 breasts) $4.00*
• 8 oz. mushrooms cleaned and sliced, (227g) $1.94
• 1 small onion sliced thinly, (2 cups, 225g) $0.62
• 1 red bell pepper sliced thinly, (1 cup, 100g) $1.48
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 2 tsp fresh ginger minced, $0.03
• 3 cups chicken broth 24 oz., $0.39**
• 1 cup soy sauce 8 oz., $0.85***
• ½ cup rice vinegar 4 oz., $0.97
• 1 Tbsp toasted sesame oil $0.31
• 1 Tbsp sriracha $0.14
• 1 Tbsp brown sugar $0.03
• 2 packs ramen noodles 3 oz. each, $0.94
• 2 green onions sliced, $0.21

Instructions

• Gather and prepare all ingredients.
• Place the chicken, mushrooms, onions, red bell pepper, garlic, ginger, chicken broth, soy sauce, rice vinegar, toasted sesame oil, sriracha, and brown sugar in the crockpot. Fold all the ingredients together to combine.
• Place the lid on and cook on high for 3 hours.
• After 2 hours and 45 minutes, remove the chicken from the crock pot and place it in a medium-sized bowl. Using two forks, pull the chicken into bite-sized pieces.
• Open the packs of ramen and discard the flavor packets. Place the ramen noodles in the crockpot and top with the chicken to submerge it in the broth. Continue cooking for the last 15 minutes.
• Turn off the slow cooker, stir everything together, and top the ramen with sliced green onions and your favorite toppings. Enjoy!

See how we calculate recipe costs here.

Notes

*I tested this recipe with both chicken breasts and chicken thighs (boneless & skinless). Both work great with no adjustments needed, so use what you’ve got! Always thaw frozen chicken before adding it to the slow cooker to ensure it cooks safely and evenly.

**I like to use Better Than Bouillon for my chicken broth to keep costs low.

***If you’re sensitive to salt, use a low-sodium soy sauce and taste before adding any extra seasoning.

You can adjust the seasoning to your preference: Add more or less sriracha to control the spice, use less soy sauce (or a low-sodium option) if you don’t love a salty broth, or add more brown sugar if you want it sweeter.

Nutrition

Serving: 1serving (1.5 cups) | Calories: 253kcal | Carbohydrates: 20g | Protein: 25g | Fat: 8g | Sodium: 2525mg | Fiber: 2g

how to make Slow Cooker Chicken and Vegetables Ramen Step-by-Step Photos

Gather all of your ingredients.

Build the broth: Add 1½ lb. chicken breasts, 8 oz. sliced mushrooms, 1 sliced onion, 1 sliced red bell pepper, 2 minced garlic cloves, and 2 tsp minced fresh ginger to your slow cooker. Pour in 3 cups chicken broth, 1 cup soy sauce, ½ cup rice vinegar, 1 Tbsp toasted sesame oil, 1 Tbsp sriracha, and 1 Tbsp brown sugar. Gently stir everything together to coat the vegetables and dissolve the sugar.

Slow cook until the chicken is tender: Cover with the lid and cook on HIGH for 3 hours. The vegetables will soften, the broth will become deeply flavorful, and the chicken should be cooked through and easy to shred. If you’re unsure, check the thickest part of the chicken with an instant-read thermometer. It should register 165°F.

Shred the chicken: After 2 hours and 45 minutes, transfer the chicken breasts to a medium bowl. Use two forks to shred the chicken into bite-sized pieces.

Cook the ramen: Open 2 packs ramen noodles and discard the seasoning packets. Add the noodle blocks to the slow cooker, gently pressing them into the broth.

Add the shredded chicken back to the slow cooker on top of the noodles. Cover and cook for the final 15 minutes. The noodles should be tender but still hold their shape.

Garnish and serve: Give everything a good stir so the chicken, vegetables, and noodles are evenly distributed throughout the broth. Divide between bowls and top with 2 sliced green onions and any additional toppings you like (optional). Serve your crockpot chicken and vegetable ramen while it’s piping hot. Enjoy!

Serving Suggestions

I like topping my ramen with a soy-marinated egg and a sprinkle of sesame seeds, as seen in the photos here. A soy-marinated egg is simply a soft-boiled egg left to soak in a soy sauce mixture made with many of the same ingredients already used in this recipe. You can see exactly how we make them in this video on our YouTube channel! Lime wedges, jalapeño slices, seaweed, corn, chili oil, cilantro, and our easy fermented vegetables are also delicious toppings.

This slow cooker chicken ramen also pairs nicely with our Thai cucumber salad or sesame slaw if you want something fresh and crunchy on the side.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you’re planning ahead, I recommend storing the broth and shredded chicken together without the noodles, then cooking fresh packs of ramen when reheating. But if everything is already mixed together, don’t worry! It’ll still taste delicious. Just note the noodles will soak up some of the broth and soften a bit over time.

Reheating

Reheat individual portions gently on the stovetop over medium-low heat or in the microwave until steaming hot. If the noodles have soaked up some of the broth, stir in a splash of water or chicken broth to loosen everything back up.

If you stored the broth and chicken only, bring them to a gentle simmer, then add the fresh blocks of ramen and cook for 2-3 minutes before serving.

Freezing

For the best results, freeze just the broth and shredded chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator (or use the defrost function on your microwave). Then reheat the broth on the stovetop and cook the fresh blocks of ramen directly in the hot broth before serving.

You can also freeze the noodles with the broth, but expect them to be a little softer after thawing and reheating!

Love Ramen? Try These Easy Recipes Next:

• Our Coconut Curry Ramen is perfect for busy nights when you want all the comfort of ramen, but with a creamy curry twist and hardly any prep!
• For a quick meat-free bowl, this Vegan Creamy Mushroom Ramen is packed with mushrooms and spinach in a smooth and flavorful broth.
• This Gochujang Ramen with Tofu is another easy ramen upgrade I love, with a spicy, savory broth that’s ready in around 15 minutes.

More Slow Cooker Dinner Recipes

Slow Cooker Jambalaya

$11.02 recipe / $1.37 serving

Crockpot Beef Stew

$14.08 recipe / $1.41 per cup

Slow Cooker Chicken Taco Bowls

$11.17 recipe / $1.86 serving

Crockpot Mac And Cheese

$7.54 recipe / $1.25 serving

The post Slow Cooker Chicken and Vegetables Ramen appeared first on Budget Bytes.

Make School Lunches Easier

When I’m talking with my kids about their upcoming lunches for the week (typically right before our weekly grocery haul), I try to offer options that include ingredients that can also be used in other meals, like dinner, or snacks for everyone. The lunch plan I’ve shared below is just 1 weeks’ worth of super easy options (Monday-Friday.) But let’s say you want to mix it up the following week; sending your kids with shredded chicken inside their quesadilla also means the rest of that shredded chicken could go into chicken noodle soup or chicken enchiladas for the whole family’s dinner!

Most of these back-to-school lunchboxes are as simple as slicing up some fruit or veggies and adding a protein and a grain. There’s also plenty of room to swap ingredients based on what your kids enjoy, or to adjust depending on their appetites! You can jump straight to the lunch box ideas below, or keep reading for my top tips and a few helpful facts before you get started.

5 Back-to-School Lunch Box Ideas

These five bento boxes are built around the solid existing USDA guidelines, Budget Bytes’ recipes, and one simple goal of packing lunches your kid will actually eat…because food that comes home untouched is money wasted. I’ve also filled them with foods that taste great chilled with an ice pack or served at room temperature, so you can keep things simple and feel confident everything stays safe until lunchtime.

1. Turkey Pinwheel Lunch Box

Cost: $3.16-$3.83

• Grain: 2 whole-wheat or flour tortillas ($0.60)
• Protein: 4 slices deli turkey ($1.80) and 2 Tbsp. cream cheese ($0.18)
• Veggie: ⅓ cucumber ($0.25) and/or 1 carrot ($0.22) (You can sneak in some greens like spinach if you have it on hand!)
• Fruit: ½ cup grapes ($0.33) and/or 1 orange ($0.45 when purchased in a 4 lb. bag)

Our turkey pinwheels use familiar ingredients that most kids already know and enjoy. The cream cheese helps keep the spirals together, making them easy to pack and a little less messy for kids to eat. I also love that they’re QUICK to assemble. They’re no more work than a regular sandwich, really, but my daughter is much more excited to see them in her lunch box!

I always recommend asking your kids which fillings and sides they actually like before packing their lunch. I find that getting them involved, even in a small way, usually means less food gets wasted. This lunchbox as a whole is also exceptionally budget-friendly because it relies on standard grocery staples like flour tortillas, deli turkey, cream cheese, and high-yield fresh produce like carrot sticks and cucumbers that can easily be reused throughout the week to minimize grocery waste. Win-win!

2. Cheese Board ‘Lunchable’ Box

Cost: $1.81-$3.41

• Grain: 10 store-brand whole-grain crackers ($0.20)
• Protein: 2 oz. cheese ($0.46), plus 2 slices deli ham ($0.60) or 2 slices deli turkey ($0.90), if using
• Veggie: ⅓ cucumber ($0.25) and/or 1 carrot ($0.22)
• Fruit: ½ cup grapes ($0.33) and/or 1 orange ($0.45 when purchased in a 4 lb. bag)

This lunch is based on our cheese board lunch box, just made a little more kid-friendly. It’s basically a homemade version of the store-bought lunch kits kids already know (tell them they can help make their own Lunchables!). They can stack the crackers, cheese, and deli meat themselves, which I think makes lunch feel more fun and gives them some control over what they eat.

I also built this one around simple, wholesome ingredients that are easy to keep on hand. It’s a real budget hero because there’s no cooking involved, and you can prep it up to 3 days ahead using affordable blocks of cheese, any little odds and ends already in the refrigerator, whole-grain crackers, and shared fruit like grapes or oranges. Add an ice pack, and it’s ready to go.

3. Peanut Butter Dippers Box

Cost: $1.09

• Grain: 22 store-brand mini pretzels ($0.16)
• Protein: 2 Tbsp peanut butter ($0.14)
• Veggie: 2 ribs celery ($0.52)
• Fruit: Apple slices ($0.27 – 1 apple from a 3 lb. bag of Gala apples)

I had to include a riff on our peanut butter lunch box for this back-to-school lunch post! Because give a kid a dip and lunch suddenly has an activity built right in. I went with celery and apples here since they’re classic peanut butter dippers and tend to last much longer than more delicate fruit like berries. There’s also very little chance of anything turning into a soggy mess before lunchtime. If you like, you can toss the apple slices with a little lemon juice to avoid them going brown (optional, but worth it if it means your kids will eat them).

This lunch box keeps grocery costs low with pantry staples like pretzels and peanut butter, plus fruits and veggies with a good shelf life. Peanut butter is also a secret nutrient powerhouse, if you didn’t know! It packs a punch of protein and healthy fats, which gives this simple lunch a little more staying power and will do a pretty darn good job at keeping your kiddos satisfied through the afternoon. And my favorite part of this whole lunch box is that I can throw it together in literally 2 minutes. It’s just a case of slicing the apple and celery, spooning in the peanut butter, and adding a handful of pretzels!

If peanut butter isn’t allowed at your child’s school, you can look for a nut-free spread that is seed-based (like Sunflower Butter) or almond butter if other nuts are ok and just peanuts aren’t allowed.

4. Cheesy Kidney Bean Quesadilla Box

Cost: $1.41

• ​​Grain: 1 whole wheat or flour tortilla ($0.30)
• ​Protein: about ¼ can of kidney beans ($0.21) and 1 oz cheddar cheese ($0.23)*
• ​​Veggie: ½ sliced green bell pepper (any veggies you have on hand work here!) ($0.22)
• ​Fruit: Orange slices ($0.45 per orange if you get a 4lb bag)

(Note: This is a really simple version of my popular cheesy kidney bean quesadillas. I made the filling using only kidney beans and cheese to keep costs down, and make them more palatable for picky kids! If you have some spices and frozen veggies on hand, feel free to make the more elaborate version! For these photos, we made the simplified version.)

This option maximizes your grocery dollars by prioritizing a low-cost and high-nutrient plant-based protein. You don’t need me to tell you this, but canned kidney beans and a pack of tortillas only cost pennies per serving! Bring it all together with shredded cheese (utilizing the leftover cheese from the cheese lunch box from earlier in the week), and you should have just enough leftover to make these quesadillas stick together and taste nice and cheesy! Oh, and I can attest that they taste just as delicious at room temp or cold, so no need to reheat them! 😉

It’s a great ‘all-arounder’ lunch box because it’s a stellar vehicle for sneaking fiber and iron into a picky eater’s diet! You can also batch-cook or meal-prep the quesadillas over the weekend to get ahead for the week. I’d make a big batch, let them cool, and refrigerate them in an airtight container. These kidney bean quesadillas are a great option for dinner too, so make a few extra and use those leftovers for lunch the next day!

5. Hummus Box

Cost: $1.66-$1.91

• ​​Grain: 1 whole grain pita, cut into 6 triangles ($0.54)
• ​​Protein: ½ cup plain hummus ($0.57)
• ​​Veggie: ⅓ cucumber ($0.25) and/or 1 carrot stick ($0.22)
• ​Fruit: ½ cup grapes ($0.33, any fruit you still have on hand works here!)

Hummus is a super affordable, nutrient-dense plant-based protein (especially when you make it yourself!), and the accompanying ingredients I’ve gone with, carrots and cucumbers for dipping, and grapes, can easily be shared across multiple school days to minimize food waste. My favorite hummus recipe is my white bean hummus. It’s a great option if your kid doesn’t love the usual chickpea-based hummus or if white beans are what you already have on hand! But don’t worry if you’re already pulling your hair out because you’re stressed and short on time…store-bought hummus is just fine! I based the cost for this back to school lunch on store-bought, store-brand hummus. 

Again, the dipping is half the fun here. The pita triangles are easy for little hands to grab, and the carrots and cucumbers give them plenty to dunk into the hummus. This is definitely one where I recommend using a bento-style lunch box, because the separate compartments keep the hummus contained and stops the pita from getting soggy.

I’d also happily pack this one for my own lunch! There’s almost zero prep work, making it the fastest, no-cook morning lifesaver imaginable. And it’s exceptionally flexible, allowing me to easily clear out and utilize whatever fresh veggies are already lingering in the fridge.

Resources:

• 1. School Nutrition Association (SNA) Annual Reports: They regularly publish school nutrition trends and cost analyses tracking what it costs to produce meals versus what families are charged.
• 2. Education Data Initiative (School Lunch Debt & Cost Statistics): This national database tracks the exact $3.09 average public school lunch cost and compiles the national $556 annual average per student.

More Easy Lunch Ideas

Easy Lunch recipe Ideas

The Pizza Roll Up Lunch Box

$5.64 recipe / $1.41 serving

The Tuna Salad Lunch Box

$7.68 recipe / $1.92 serving

The Bagel Lunch Box

$5.32 recipe / $1.33 serving

The post 5 Back-to-School Lunches appeared first on Budget Bytes.

One-Pan Pizza Pasta Casserole

I’ve taken my mom’s classic pizza casserole and made it even easier. It was always a humble dish that helped get our family fed quickly, but it also happened to be one of my absolute favorites. In my version here, the pasta cooks right in the tomato sauce, so there’s no separate pot of water to boil and one less dish waiting for you afterward. As it simmers, the pasta soaks up all that flavor before the skillet heads into the oven for a bubbly, lightly golden cheesy finish.

It still tastes just as nostalgic as I remember, only now the cleanup is a whole lot easier! I also love that pretty much any pasta sauce works here. If you’ve got a batch of homemade marinara in your freezer, go ahead and use it! Or just grab whatever jar of pasta sauce is hanging out in your pantry for an easy win. You can also pile on any pizza toppings your family loves. Go full supreme (like I have here), keep it simple with cheese, or even Hawaiian (I won’t judge!). However you build this dish, I already know it’ll have you and yours coming back for more!

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Skillet Pizza Casserole

This cheesy Skillet Pizza Casserole recipe combines saucy pasta, Italian sausage, veggies, pepperoni, and melty mozzarella in one easy pan dinner!

Course Main Course

Cuisine American

Total Cost $12.31 recipe / $2.05 serving

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings (1.5 cups each)

Calories 584kcal

Author Ashley Dodenhoff

Equipment

• Large/Deep Oven-Safe Skillet with a Lid

Ingredients

• 1 lb. ground Italian sausage $3.62*
• 1 small yellow onion diced, (145g) $0.70
• 1 green bell pepper diced, (145g) $0.86
• 8 oz. mushrooms sliced, (120g) $2.04
• 3 garlic cloves minced, $0.22
• 8 oz. rotini pasta uncooked, $0.54**
• 24 oz. pasta sauce $1.58***
• 1 cup water $0.00
• 1 tsp Italian seasoning $0.04
• ¼ tsp crushed red pepper flakes optional, $0.01
• ¼ tsp salt $0.02
• ¼ tsp black pepper freshly cracked, $0.04
• 1½ cups mozzarella cheese shredded, $1.47
• 25 pepperoni slices 50g, $0.85
• ¼ cup black olives sliced, (28g) $0.32

Instructions

• Gather and prep all ingredients. Preheat the oven to 375°F.
• Heat a large oven safe skillet over medium heat and add sausage and cook for about 5-7 minutes until browned, breaking it up with a spoon.
• Stir in onion, bell pepper, mushrooms, and garlic. Cook for 4-5 minutes until softened and fragrant.
• Stir in the uncooked rotini pasta, pasta sauce, water, Italian seasoning, red pepper flakes, salt, and pepper. Make sure pasta is mostly submerged in sauce.
• Reduce heat to low, cover****, and simmer for 10-12 minutes until pasta is al dente and sauce is mostly absorbed. Make sure to stir occasionally to keep pasta from sticking.
• Sprinkle mozzarella evenly over the top. Arrange pepperoni slices and sprinkle with black olives. Bake in the oven for 10-15 minutes uncovered, until the top is browned and the cheese is melted and bubbly.
• Let sit for 5 minutes before serving for the casserole to set. Garnish with fresh basil and Parmesan (optional, if you've got them) and enjoy!

See how we calculate recipe costs here.

Notes

*I use sweet Italian sausage because it adds plenty of savory seasoning without making the casserole spicy. Mild or hot Italian sausage will also work. If you use plain ground beef, chicken, or turkey, you may want to add extra seasoning and adjust the salt to taste to make up for the seasonings you’ll lose from swapping out the Italian sausage.

**I always use rotini whenever I make this pizza casserole because I love how the sauce clings to every twist! Penne or another similarly sized pasta should also work, but keep in mind that different pasta shapes can cook at different rates. If the pasta isn’t fully cooked, add a splash of water (if needed), cover the skillet, and let it simmer until al dente. If there’s excess liquid and the pasta is already done, simmer uncovered for a few minutes to let it reduce.

***You can use a homemade sauce or any preferred brand of pasta sauce here. Even plain tomato sauce or passata with additional seasonings (about 1 teaspoon of Italian seasoning and salt to taste) will work if that’s what you have on hand. 

****If your skillet doesn’t have a lid, covering with aluminum foil will do the trick!

No large oven-safe skillet? You can cook the sausage, vegetables, pasta, and sauce in a regular skillet, then transfer everything to a baking dish before adding the cheese and toppings. The baking time may be slightly longer because cast iron holds onto heat better than most glass or ceramic baking dishes.

Nutrition

Serving: 1serving | Calories: 584kcal | Carbohydrates: 40g | Protein: 27g | Fat: 36g | Sodium: 1591mg | Fiber: 4g

How to Make Skillet Pizza Casserole Step-by-Step Photos

Gather all your ingredients and preheat the oven to 375°F.

Brown the sausage: Heat a large, deep, oven-safe skillet over medium heat. Add 1 lb. ground Italian sausage and cook for 5-7 minutes, breaking it into small crumbles as it cooks. The sausage should be fully browned with no pink bits left.

Cook the veggies: Add 1 diced onion, 1 diced green bell pepper, 8 oz. sliced mushrooms, and 3 cloves minced garlic. Cook for 4-5 minutes, stirring often, until the onion looks translucent, the pepper begins to soften, and the mushrooms have reduced in size. The garlic should also smell fragrant.

Add the pasta and sauce: Stir in 8 oz. uncooked rotini, 24 oz. pasta sauce, 1 cup water, 1 tsp Italian seasoning, ¼ tsp crushed red pepper flakes, ¼ tsp salt, and ¼ tsp black pepper. Stir well, scraping along the bottom of the skillet, then press the rotini down so it’s submerged in the sauce.

Once the sauce begins bubbling gently, reduce the heat to low and cover the skillet with a fitted lid or tightly with aluminum foil. Simmer for 10-12 minutes, stirring every few minutes to prevent the pasta from sticking or cooking unevenly. Replace the lid quickly each time to hold in the heat and steam.

Check the pasta and add the cheese: Taste a piece of rotini before adding the cheese. It should be al dente, meaning tender with a slight bite, and the sauce should still be loose enough to keep everything saucy. If the pasta is too firm and most of the liquid has disappeared, stir in a small splash of water, cover, and simmer for a few more minutes. If the pasta is ready but the sauce looks too loose, simmer uncovered briefly to let it reduce.

Now sprinkle 1½ cups shredded mozzarella evenly over the pasta. Arrange about 25 pepperoni slices over the cheese, then scatter ¼ cup sliced black olives on top.

Bake the casserole: Transfer the uncovered skillet to the oven and bake for 10-15 minutes, or until the cheese is completely melted and bubbly with lightly golden spots. The sauce should also be bubbling gently around the edges.

Let it set and serve: Carefully remove the skillet from the oven and let your pizza casserole sit for 5 minutes. This gives the sauce time to thicken slightly and makes it easier to scoop and serve. Garnish with fresh basil and grated Parmesan (optional), then enjoy!

Serving Suggestions

This skillet pizza casserole is plenty filling on its own as it’s pretty much a full meal in one pan. You can definitely add some greens to your plate to finish things off, though! I like to serve it with a crisp simple side salad tossed in a light balsamic dressing. The tangy dressing keeps the meal feeling fresh and goes well with the rich tomato sauce and melty cheese. Or you add some garlic bread or cheesy breadsticks when you want to fully lean into pizza night. They’re also perfect for scooping up any sauce left behind!

Right before serving, I like to garnish my serving with fresh basil, grated Parmesan, or a drizzle of hot honey for a little sweet heat. These are all optional, but they really add to the pizza flavor! I also think it would be fun to set out additional toppings (extra olives, banana peppers, crushed red pepper, fresh herbs, whatever you’ve got) so everyone can customize their portion how they like.

Storage & Reheating

Let any leftovers cool before storing in an airtight container in the fridge for up to 3-4 days. The pasta will soak up more of the sauce as it sits, but leftovers of this casserole are delicious regardless!

Reheating

I usually microwave individual portions until heated through. I’ll sometimes add a splash of water to loosen the sauce if needed. You can also reheat this recipe covered in a 350°F oven until warmed through (about 15-20 minutes).

Freezing

Cool the pizza casserole completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Just note the pasta and veggies will be softer after thawing, so only freeze this recipe if you don’t mind those texture changes.

Love Pizza Flavors? Try These Recipes Next:

• Got leftover toppings from this casserole recipe? Add them to a Pizza Pasta Salad for lunch the next day!
• These Pizza Melts combine pizza and grilled cheese in one crispy, cheesy 15-minute lunch.
• I love how Calzones are endlessly customizable with whatever pizza toppings fit your budget.

More One-Pot Pasta Recipes

One Pot Veggie Pasta

$9.43 recipe / $2.36 serving

One Pot Creamy Sun Dried Tomato Pasta

$4.22 recipe / $1.06 serving

One Pot Cheeseburger Pasta

$5.03 recipe / $1.26 serving

One Pot Creamy Pesto Chicken Pasta

$11.77 recipe / $2.94 serving

The post Skillet Pizza Casserole appeared first on Budget Bytes.

“My husband and I have been wanting to make this for a while, but were slightly intimidated, and this wasn’t warranted. The recipe was so easy, and the ingredients came together so seamlessly. Make this recipe, you will be proud of yourself. Nothing better than fresh bread! Thank you for your amazingness yet again, Beth!”

Michelle

An Easy Pita Bread for Beginners

Pita is a traditional, round, leavened flatbread often served throughout the Middle East and Mediterranean. This recipe here is my easy at-home version, and it’s perfect for beginners (I first shared this homemade pita bread recipe way back in 2010, and the simple method I use STILL stands!)

The dough for this one is a little different from my homemade naan, with warm water, yeast, sugar, olive oil, whole wheat flour, all-purpose flour, and salt, but the execution is almost exactly the same. The biggest difference is that these pitas bake in a super-hot 500ºF oven instead of in a skillet. That intense heat quickly turns the moisture in the dough into steam, causing each evenly rolled round to puff up and separate into two soft, tender layers. I remove them once they’re fully inflated but still pale so they stay soft and lightly chewy rather than becoming dry and crisp. The small amount of whole wheat flour gives them a slightly nuttier flavor and a little extra color, but you can replace it with more all-purpose flour if that’s what you have!

How To Serve

Pita bread is one of those magical ingredients you can use in many ways. Tear it into wedges for dipping, crisp it up in the oven, stuff the pockets with fillings, or use a whole pita as the base for an open-faced sandwich situation. One of my favorite ways to serve it is torn into wedges and dipped straight into my homemade hummus. You can then turn that into a simple mezze-style spread with olives, fresh veggies, and anything else you have on hand!

For a crunchier texture, brush the pita with olive oil and bake it into chips instead. I’ve even tossed them with cinnamon sugar in the past to make cinnamon pita crisps for a sweet snack, and they’re absolutely delicious!

Of course, those handy pockets that form in the oven are also ready to be stuffed. Each flatbread makes a perfectly portioned sandwich, so you can slice it in half, gently pry open the pocket, fill it, and go. One of my favorite lunches at the moment is chicken shawarma, so I like to make extra and keep the leftovers in the fridge. Then I can stuff a pita with the chicken, some salad, and a spoonful of tzatziki sauce for lunch. The filling options are pretty much endless, so I’ve shared even more sandwich ideas below!

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Homemade Pita Bread

Make your own Homemade Pita Bread with this fun, simple recipe. This bread can be used for sandwiches, wraps, salads, or even baked into chips!

Course Bread, Side Dish

Cuisine Middle-Eastern

Total Cost $0.94 recipe / $0.12 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Rise Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 193kcal

Author Beth Moncel

Equipment

• Mixing Bowls
• Wire Rack

Ingredients

• 1⅛ cup warm water 270ml, $0.00
• 1½ tsp instant yeast 5g, $0.24
• 1½ tsp granulated sugar 6g, $0.01
• 1 Tbsp olive oil 15ml, $0.17
• ½ cup whole wheat flour 60g, $0.16
• 2½ cups all-purpose flour 300g, $0.32
• 1 tsp salt 5g, $0.04

Instructions

• Gather and measure all ingredients.
• In a small bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let sit for 5 minutes or until a foam develops on top. Once a foam develops on top, add the olive oil.
• In a large bowl, combine 1 cup of flour (half whole wheat in my case) and the salt. Stir them so they are evenly combined. Add the yeast mixture to the bowl with the flour. Stir to combine.
• Continue mixing in flour until it forms a loose ball that you can no longer stir with a spoon. Turn the ball of dough out onto a floured surface and continue to knead in more flour until a soft and pliable (but not sticky) ball forms. You should have used around 3 cups of flour total and kneaded the dough for at least 3 minutes.
• Place the ball of dough in an oiled bowl, cover loosely and let sit to rise for one hour or until doubled in size.
• Punch down the risen dough and turn it out onto a floured surface. Stretch the dough into a log and cut it into 8 (or 6) equal sized pieces. Shape each piece of dough into a smooth ball and then roll it out into a flat, 6 inch diameter circle.
• Preheat the oven to 500℉ and let the dough circles rest as the oven comes up to temp. Place a damp cloth over the dough circles so they do not dry out.
• When the oven is hot enough, place the dough circles on a wire rack (a couple at a time) and place the rack in the oven. Watch the circles puff up as they bake. When the circle has completely inflated but not yet turned brown, you can remove it from the oven and put in the next batch. If you let them cook until golden brown, they will be crispier and may retain the inflated shape as they cool.
• As you remove the pitas from the oven, stack them on a plate and cover with a damp cloth. The trapped steam will soften them as they cool. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*You can use instant yeast or active dry yeast without making any changes to this recipe.

**I use a little whole wheat flour for a slightly nuttier flavor and extra color, but you can replace it with all-purpose flour if preferred.

***Divide the dough into 8 pieces for smaller, thinner pitas or 6 pieces for larger, slightly thicker pockets. Just make sure each round is rolled thinly (6 inch diameter) and evenly so it puffs properly.

Nutrition

Serving: 1Serving | Calories: 193kcal | Carbohydrates: 37g | Protein: 6g | Fat: 2g | Sodium: 294mg | Fiber: 2g

How to Make Homemade Pita Bread Step-by-Step Photos

Gather all of your ingredients.

Activate the yeast: Combine 1⅛ cups warm water, 1½ tsp sugar, and 1½ tsp instant or dry active yeast in a small bowl. Stir until dissolved, then let it sit for about 5 minutes, or until a layer of foam and small bubbles forms on top.

Now stir in 1 Tbsp olive oil.

Start the dough: Add ½ cup whole wheat flour, ½ cup all-purpose flour, and 1 tsp salt to a large bowl and stir to combine.

Pour the yeast mixture into the bowl of dry ingredients and stir gently to combine.

Add the remaining flour and knead: Gradually mix in the remaining 2 cups all-purpose flour until the dough forms a loose ball and becomes too stiff to stir.

Turn it onto a lightly floured surface and knead for at least 3 minutes, adding only enough flour to stop it from sticking. The finished dough should feel soft, smooth, and pliable, not dry or stiff. You’ll use around 3 cups of flour total, but you may need slightly more or less depending on your dough.

Let the dough rise: Place the dough in a lightly oiled bowl, cover loosely, and leave it in a warm, draft-free spot for about 1 hour, or until doubled in size. If your kitchen is chilly, place it in a turned-off oven with the light switched on.

Divide and roll the dough: Once doubled in size, gently punch down the risen dough, then transfer it to a lightly floured surface.

Now shape the dough into a log, as shown here.

Slice the log into 8 equal pieces. Form each piece into a smooth ball, then roll it into an even 6-inch circle. Keep the surface smooth and free from tears so the steam stays trapped inside as it bakes.

Rest and bake: Preheat the oven to 500ºF and cover the rolled dough with a damp cloth while the oven heats so the edges don’t dry out. Once the oven is fully preheated, carefully arrange a couple of rounds at a time on a plain metal, oven-safe wire rack.

Bake until each round has completely puffed up but is still pale. Leaving them to bake until golden brown will make them drier and crispier.

Cover and cool: Transfer each baked pita to a plate, stack them, and cover with a damp cloth. The trapped steam softens the bread as it cools, leaving it tender and lightly chewy. Repeat with the remaining dough.

Serve and enjoy!

Turn it Into a Sandwich!

Stuffing pita bread and enjoying it like a sandwich is one of my favorite ways to use this flatbread. It’s great for meal prep and easy lunches because you can fill each pocket with whatever you’ve already prepped, leftovers you need to use up, or a few simple sandwich staples. Here are some of my favorite ideas:

• Quinoa tabbouleh with leftover grilled chicken (as shown in the photo below!) This one is super filling, seriously protein-packed, and leans into fresh Mediterranean flavors.
• Homemade falafel with lettuce, tomato, cucumber, and tahini sauce for a hearty plant-based filling.
• Deli ham and cheese, toasted until the bread is warm and the cheese is gooey.
• Traditional chicken salad with crisp lettuce or sliced cucumber.
• Like a pizza pocket with pepperoni, pizza sauce, mozzarella, and any extra toppings you have on hand.
• Scrambled eggs, cheese, and leftover roasted veggies for an easy breakfast sandwich.
• Curry chickpea salad with fresh spinach or crunchy cucumber for a creamy meatless filling.

Storage & Reheating

Once the bread is completely cool, store it in an airtight container or zip-top bag at room temperature for up to 2 days. Make sure the bag is sealed well so they stay soft and don’t dry out.

Refrigerator

For longer storage, keep the cooled pitas in an airtight container or zip-top bag in the refrigerator for up to 4 days.

Reheating

These are best served at room temperature or warm. To reheat, warm them briefly in the microwave, oven, or a dry skillet until soft and warmed through.

Freezer

Place parchment paper between each cooled flatbread, then transfer them to a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature, then reheat using one of the methods above until soft and warm.

Try These Easy Bread Recipes Next:

• When I need fresh bread fast, this easy Soda Bread is where it’s at! It uses just four ingredients, requires no yeast, and is ready in about 40 minutes.
• No-Knead Focaccia Bread bakes up golden and chewy with loads of airy bubbles, olive oil, and herbs. So easy and so good!
• My No-Knead Bread is made with four simple ingredients and a long, hands-off rise to create a deeply golden bakery-style loaf.

Love homemade bread? Try these other easy bread recipes!

More Pita Bread Recipes

Loaded Hummus Pitas

$7.68 recipe / $1.92 each

Kale Salad with Toasted Pita and Parmesan

$3.83 recipe / $1.28 serving

Greek Chicken Wraps

$17.78 recipe / $2.96 serving

Avocado Breakfast Pita

$1.22 each

The post Homemade Pita Bread appeared first on Budget Bytes.

A Crunchy Cabbage Caesar Salad

Apparently cabbage is having a moment, and I’m fully on board with it. It’s affordable, sturdy, and stays crunchy in a way most greens just can’t, which makes it perfect for a bold, satisfying salad like this one. We barely made it through the photo shoot before everyone started stealing bites straight from the bowl. 😋

This cabbage Caesar slaw is the BEST mash up of classic creamy coleslaw and the savory, garlicky flavor of a Caesar salad. I make it with both green and purple cabbage because they bring slightly different textures and flavors to the bowl. Green cabbage is crisp and mild, and purple cabbage has a firmer bite with a slightly peppery flavor. And then there’s the crispy chicken, which is more than just a topping here. Its seasoned panko coating adds a golden crunch against the creamy cabbage, and using Greek yogurt helps the crumbs stick without setting up a full breading station. You can absolutely use frozen chicken tenders or your fave veggie alternative instead, though! Either one will still turn this salad into a seriously satisfying meal.

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Caesar Slaw with Crispy Chicken

This Caesar Slaw with Crispy Chicken is a hearty cabbage salad with creamy Caesar dressing, Parmesan, crunchy croutons, and golden homemade chicken tenders.

Course Main Course, Salad

Cuisine American

Total Cost $9.86 recipe / $1.97 serving

Prep Time 20 minutes minutes

Cook Time 32 minutes minutes

Total Time 52 minutes minutes

Servings 5 servings (2 cups each)

Calories 435kcal

Author Jess Rice

Equipment

• Mixing Bowls
• Baking Sheet
• Parchment Paper

Ingredients

For the Caesar Slaw

• ¼ head green cabbage about a half a pound, (8.5 oz.) $0.43
• ¼ head purple cabbage about a half a pound, (8.5 oz.) $0.59
• 2 green onions $0.32
• ½ cup Caesar dressing $0.49*
• 1 oz. Parmesan cheese grated, $0.68
• ½ cup croutons $0.32

For the Crispy Chicken

• 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℉.
• Prepare fresh ingredients: Dice both kinds of cabbage, separating the leaves. Dice green onions.
• Combine fresh ingredients in a large bowl or casserole dish and pour ½ cup Caesar dressing over the top.
• Toss the cabbage and green onions with the Caesar dressing and then grate 1 ounce of parmesan cheese over the top. Cover the salad and transfer to the refrigerator to marinate while you make your chicken.
• Combine chicken, Greek yogurt, ¼ tsp salt, and water.
• Cover the marinating chicken and refrigerate while you prep the breading.
• In a medium-size mixing bowl, mix together panko, onion powder, garlic powder, ¼ tsp salt, pepper, and neutral oil.
• Spread the panko out on a parchment-lined baking sheet.
• Toast the panko for 2-4 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! 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 half way through. Make sure they reach the minimum internal temperature of 165F.
• Slice as many of the chicken tenders as you want into bite-sized pieces. (I would go for a serving size of ~2 tenders per person for this salad.)
• Add chicken and croutons to the marinated cabbage salad.
• Toss it all together and enjoy!

See how we calculate recipe costs here.

Notes

*The flavor of the dressing comes through strongly in this recipe, so use a bottled or homemade Caesar dressing you already know you enjoy. Some brands are thicker, saltier, or more garlicky than others. Add less dressing if you’re unsure…you can always add more to taste!

**The package of chicken tenders I bought at Walmart cost $4.92 per pound. It was just over 1 pound and included 9 large tenders. Chicken tenders can vary quite a bit in size. I usually plan on about two tenders per serving (give or take). You can also just slice all the cooked chicken and divide it evenly among the five servings.

***Panko breadcrumbs are larger and lighter than regular breadcrumbs, which gives the chicken a crunchier, more textured coating. Regular breadcrumbs will also work, but the coating will be slightly less crispy.

****A neutral oil helps the panko toast, brown, and crisp without adding a strong flavor. Canola, vegetable, avocado, or grapeseed oil all work well here.

Meal prep: Store the dressed cabbage (with the green onion and Parmesan), cooked chicken, and croutons separately. Refrigerate the cabbage and chicken in airtight containers for 3-4 days, then combine everything just before serving.

Nutrition

Serving: 1serving (2 cups) | Calories: 435kcal | Carbohydrates: 26g | Protein: 27g | Fat: 25g | Sodium: 922mg | Fiber: 3g

how to make Caesar Slaw with Crispy Chicken Step-by-Step Photos

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

Chop the vegetables: Dice ¼ head green cabbage (about 8.5 oz.) and ¼ head purple cabbage (about 8.5 oz.) into bite-sized pieces, separating any leaves that are stuck together. Thinly slice 2 green onions.

Dress the cabbage: Add both cabbages and the sliced green onions to a large bowl (or casserole dish if you don’t have a bowl big enough!). Pour ½ cup Caesar dressing over the vegetables, then toss until the cabbage is evenly coated.

Add the Parmesan: Now finely grate 1 oz. Parmesan cheese over the salad. Cover the bowl and refrigerate the salad while you prepare the chicken. This gives the cabbage time to soften slightly and soak up the Caesar flavor without completely losing its crunch.

Coat the chicken in yogurt: Add 1 lb. chicken tenders, ⅓ cup plain Greek yogurt, ¼ tsp salt, and 3 Tbsp water to a medium bowl. Stir until the yogurt mixture is smooth, and every piece of chicken is completely coated. Cover the bowl and refrigerate while you prepare the breadcrumbs.

Season the panko: In a separate medium bowl, combine 1¾ cups panko breadcrumbs, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp salt, ⅛ tsp black pepper, and 2 Tbsp neutral oil. Stir well, making sure the oil is evenly distributed and there are no large damp clumps.

Toast the panko: Spread the seasoned panko into an even layer on the prepared baking sheet. Bake for 2-4 minutes, stirring once if needed, until the crumbs are lightly golden and smell toasted. Watch them closely and set a timer because panko can go from golden to burned very quickly! Some variation in color is fine. The crumbs will continue browning as the chicken bakes. This photo here is what my breadcrumbs look like after toasting.

Bread the chicken: Carefully transfer the toasted panko back to its mixing bowl. Working with one tender at a time, lift the chicken from the yogurt mixture and let any excess coating drip back into the bowl. Place it in the panko and press the crumbs firmly onto both sides and around the edges. A thorough, even coating will give the chicken the crispiest crust.

Arrange the chicken: Place each breaded chicken tender on the parchment-lined baking sheet, leaving a little space between the pieces so hot air can circulate around them. You can reuse the same parchment and baking sheet used to toast the panko.

Bake until crisp: Bake the chicken tenders for about 30 minutes, carefully flipping them halfway through. They are ready when the coating is crisp and golden, and the thickest part of each tender reaches at least 165°F on an instant-read thermometer. Cooking times can vary depending on the thickness of the tenders.

Slice the chicken: Let the cooked chicken cool for a few minutes so the coating stays in place, then slice the desired number of tenders into bite-sized pieces. I usually plan on about 2 chicken tenders per serving.

Finish the salad: Remove the cabbage salad from the refrigerator and give it another toss. Add ½ cup croutons and the sliced crispy chicken.

Toss gently, or arrange the chicken over the top if you want the breading to stay as crisp as possible. Serve and enjoy!

Serving Suggestions

This recipe makes about five hearty servings, so it doesn’t need much on the side. I usually mix the chicken right into the slaw, but you can lay it over the top instead if you want to keep it extra crispy. My family prefers this Caesar slaw when the chicken is still hot because it slightly softens the cabbage and makes the whole bowl feel even more savory and satisfying. You can absolutely let it cool before mixing everything together if you’d rather!

Store-bought croutons are absolutely fine here, or you can make our homemade croutons if you have a few slices of bread to use up. They’re so easy that you really can’t go wrong either way. This slaw is filling enough to serve alone, but some cheesy garlic bread would never be an unwelcome addition. A cup of tomato herb soup would also turn it into a really cozy soup-and-salad meal! For extra-hungry nights, add a tray of oven roasted potatoes, and you’ve got one seriously satisfying dinner.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for 3-4 days. Just note the dressed cabbage will lose some of its crunch the longer it’s stored. The croutons and chicken coating will also absorb the dressing and become much softer. When possible, refrigerate the chicken and croutons separately and add them before serving.

Reheating the Chicken

If you stored the chicken separately, you can reheat it before adding it back to the cold slaw. Bake the tenders at 400°F for about 8-10 minutes, or until hot and crispy. You can also air fry them at 400°F for about 4-6 minutes. Check them early so the chicken doesn’t dry out.

Freezing

I wouldn’t freeze the assembled Caesar slaw because the cabbage and dressing won’t hold up well. After thawing, the texture will be much softer, and the salad will become very watery.

The chicken tenders freeze really well on their own, though. Let them cool completely, then arrange them in a single layer on a parchment-lined baking sheet. Freeze until solid before transferring them to a freezer-safe bag or container for up to 3 months. Reheat them straight from frozen in an oven or air fryer.

Try These Cabbage Salad Recipes Next:

• This Crunchy Cabbage Salad is a fresh, budget-friendly, no-cook side for busy days!
• Whenever I have fresh herbs to use up, our Green Goddess Salad puts them to delicious work.
• Mediterranean Coleslaw tosses crisp cabbage with feta, olives, banana peppers, and a lemony dressing…and it’s DELICIOUS!

More Easy Caesar Recipes

Grilled Romaine Caesar Salad

$6.24 recipe / $1.56 serving

Chicken Caesar Wrap

$8.36 recipe / $2.09 serving

Kale and Salmon Caesar Salad

$8.90 recipe / $2.23 serving

Caesar Salad

$8.50 recipe / $1.42 serving

The post Caesar Slaw with Crispy Chicken appeared first on Budget Bytes.

“This is so good! I’m not usually a big fan of raw kale, but the dressing made it one of the best salads I’ve had, kale or not. And thanks for the tip on cutting up kale; I’m not very experienced with food prep, and those kinds of details have made the recipes on your site so much easier for me!”

Elise

Fresh, Crunchy, and Perfect for Meal Prep

For the longest time, kale and I had a slightly complicated relationship. Not because I didn’t like it, because I do! But I mostly saved it for cooked dishes, and I never seemed to finish the whole bunch before it started looking a little worse for wear in the back of my fridge. Whenever I ate it raw, the leaves felt a little too firm and bitter unless I let it sit with the dressing on for a bit. But sometimes I wanted to dig into my kale salad right away!

The problem wasn’t the kale. I had been skipping the step that makes raw kale so much more enjoyable. I used to think massaging kale was an unnecessary extra step, but then I tried it, and now I understand why people do it. It only takes a few minutes, but it really does help soften the sturdy leaves and mellow their bitter edge. It also makes it easier for them to soak up that delicious Dijon dressing. Add in a tart but juicy Granny Smith apple, some crunchy walnuts, and a handful of sweet raisins, and this easy kale salad completely changed the way I felt about eating kale raw. Trust me on this one.

Massage Your Kale!

Yep, massage those greens and taste the difference! Kale leaves are naturally sturdy and fibrous, so giving them a quick massage helps soften their texture before you eat them raw. You’ll be able to SEE and feel the kale change right in the bowl.

So why should you massage kale, anyway?

• It softens the leaves. Gently squeezing and rubbing the kale helps break down some of its tough and fibrous structure. This makes it feel tender instead of chewy in your mouth.
• It mellows the flavor. I’m sure we can all agree that kale can taste pretty bitter. Massaging the leaves helps break down the compounds that give it those qualities. If you massage it with an acid (like apple cider vinegar, which I use in this recipe) and/or salt, it actually chemically alters the greens and mellows out the flavor!
• It works in the dressing. Because you’re working the oil, vinegar, and seasonings into the kale, it coats the leaves more evenly instead of sliding off and collecting at the bottom of the bowl.

How to massage kale:

1. Remove the stems: Strip away the thick, woody stems (some thinner stems are ok), then chop or tear the leaves into bite-sized pieces.
2. Add some of the dressing: Drizzle the kale with half the Dijon vinaigrette.
3. Get your hands in there: Using clean hands, grab and gently squeeze handfuls of kale, working your way around the bowl so all the leaves get some attention. I like to rub a few of the firmer pieces lightly between my fingers, too. There will be a noticeable difference from when you start to when you’re done!
4. Watch for the change: After 1-3 minutes, the kale should look darker and glossier, shrink to about half its original size, and feel noticeably softer.

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Easy Kale Salad

This easy Kale Salad is tangy, sweet, and crunchy with Granny Smith apples, walnuts, raisins, and a homemade Dijon vinaigrette.

Course Salad

Cuisine American

Total Cost $5.90 recipe / $1.48 serving

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 335kcal

Author Beth Moncel

Equipment

• Mixing Bowls

Ingredients

For the Kale Salad

• ½ lb. chopped kale about one bunch, $1.24*
• 1 medium granny smith apple $0.90
• 1 lemon optional, $0.68**
• ½ cup walnut halves 50g, $1.25
• ¼ cup raisins 35g, $0.47

For the Dijon Vinaigrette

• ¼ cup apple cider vinegar 60ml, $0.15
• 1 clove garlic minced, (½ tsp) $0.07
• 1½ Tbsp Dijon mustard $0.09
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.04
• ⅓ cup olive oil 79ml, $1.00

Instructions

• Gather your ingredients.
• Remove and discard the thick stems from the kale. Chop or tear the leaves into smaller pieces. Rinse the kale well under cool running water, then dry it thoroughly in a salad spinner or with a clean kitchen towel.
• Chop the Granny Smith apple into bite-sized pieces. For extra protection against browning, place the apple in a small bowl, squeeze the lemon juice over it, and toss to coat. This step is optional, but recommended for meal prepping.
• Add the apple cider vinegar, Dijon mustard, minced garlic, salt, and freshly cracked pepper to a bowl. Whisk until combined. Slowly stream in the olive oil, whisking constantly, until the vinaigrette is smooth and emulsified. Alternatively, blend all the dressing ingredients together until smooth. Taste and adjust the salt and pepper as needed.
• Add the kale to a large bowl and pour half of the Dijon vinaigrette over top. Using clean hands, gently massage the dressing into the kale for 1-3 minutes, or until the leaves look darker and glossier and feel noticeably softer.
• Add the walnuts, prepared apple, and raisins to the kale, then toss until evenly combined.
• Taste the salad and add more vinaigrette as desired (I used the whole batch). Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*I used curly kale in this recipe as it’s affordable and easy to find, but dinosaur (lacinato) kale works just as well. You can also use pre-chopped bagged kale to save a little prep time (use ½ lb.)

**The lemon juice is optional, but it keeps the apples bright and prevents them from browning. It also helps keep the kale bright green and assists with the overall fresh flavor of the dressing. You can discard the leftover lemon juice after you’ve tossed the diced apples, or just add it to the bowl if you like a little more tang in your salad dressing! (I do.)

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. I don’t recommend freezing this salad because the apples lose their texture after thawing, and the dressing and kale become watery and limp.

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 19g | Protein: 5g | Fat: 29g | Sodium: 242mg | Fiber: 5g

How to Make Kale Salad Step-by-Step Photos

Gather all of your ingredients.

Prep and wash the kale: Remove and discard the thick, woody stems from ½ lb. kale. A few of the thinner stems are fine to leave behind. I just run my hands down the stem and pull the leaves as I go, as shown here.

Now tear the kale into smaller pieces. I like using smaller pieces of kale in fresh salads because it makes the kale easier to chew and eat. If I’m cooking kale, I generally leave it in larger pieces. Place the chopped kale in a colander and rinse well under cool running water.

Dry the kale: Before you build the salad, make sure the kale is as dry as possible. Give it a spin in a salad spinner until there’s very little water collecting in the bottom. No salad spinner? Shake off as much water as you can, spread the kale over a clean kitchen towel or paper towels, and gently pat it dry. The drier the leaves are, the better that AH-MAZING dressing will cling!

Prep the apple: Core and chop 1 medium Granny Smith apple into small, bite-sized pieces and halve the lemon (if using).

For extra insurance against browning, place the apple in a small bowl and squeeze the juice from 1 lemon over top. Toss until all the pieces are lightly coated. This step is optional, but it’s especially handy if you’re meal prepping the salad.

Make the dressing: Now it’s time to make the dressing. Add ¼ cup apple cider vinegar, 1 finely minced garlic clove, 1½ Tbsp Dijon mustard, ¼ tsp salt, and ¼ tsp freshly cracked pepper to a small bowl. Whisk until the mustard is fully mixed in and no streaks remain.

Slowly stream ⅓ cup olive oil into the vinegar mixture, whisking constantly. The vinaigrette should become slightly thicker and look smooth rather than separated. You can also add all the dressing ingredients to a blender and blend until the garlic is minced and the dressing is smooth.

Taste the dressing and adjust the salt or pepper if you’d like. If you find the dressing too tangy, whisk in about 1 tsp honey or some sugar to tone it down. But I suggest keeping it pretty tangy because that bright flavor works so well with the sweet raisins and apple.

Massage the kale: Place the dry kale in a large bowl and pour about half of the Dijon vinaigrette over top.

Get your hands in there and gently grab, squeeze, and rub handfuls of kale, moving around the bowl so every leaf gets some attention. Continue massaging for 1-3 minutes. You’ll know it’s ready when the leaves look darker and glossier, have reduced slightly in volume, and feel noticeably softer between your fingers. Stop once the kale is tender but still has some texture. You don’t want to massage it into mush!

Assemble the salad: Now add ½ cup walnuts, the prepared apple, and ¼ cup raisins to the massaged kale.

Toss well until everything is evenly distributed and lightly coated in the vinaigrette.

Taste and serve: Taste the salad, then add more dressing as needed. I usually end up adding ALL OF IT, but you can stop when it tastes right to you. Give the salad one final toss, making sure there’s no dressing hiding at the bottom of the bowl, then serve!

Variations to Try

This easy kale salad is simple to customize. Swap out what you don’t like or adjust the flavors to suit your tastes. Here are a few of my favorite variations, along with some delicious ideas readers have shared:

• Pears: Swap the Granny Smith apple for a ripe but firm pear for a softer texture and a little more sweetness.
• Dried cranberries: Replace the raisins with dried cranberries for a slightly tarter flavor.
• Different nuts: Use pecans, slivered almonds, or candied walnuts instead of plain walnuts. Pecans add a softer, buttery crunch, and almonds are a little firmer. Candied walnuts make the salad sweeter and I think they’d be especially good for fall or holiday meals!
• Shredded carrots: Swap the raisins for shredded carrots if you hate raisins, but still want some added sweetness.
• Cheese: Add shredded cheddar, crumbled feta, or shaved Parmesan for more richness and savory flavor.
• Honey: Stir about 1 teaspoon of honey into the Dijon vinaigrette to soften the apple cider vinegar tang without making the dressing overly sweet.

Serving Suggestions

Once you’ve tossed everything together, you’re ready to dig into this easy kale salad! I’d happily eat it on its own for lunch, but it’s also really good with baked tofu cubes or sliced grilled chicken. In fact, grilled chicken is my top choice when I’m meal prepping this salad (see below!) Ooh, I also think our creamy pork chops would be so good here because apples and pork just belong together. That pairing would make an awesomely delicious dinner for a weeknight or even a special occasion. For another easy lunch option, pair it with an air fryer grilled cheese for a little crispy, melty goodness on the side.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. There’s no need to keep the dressing separate, since the kale holds up well once dressed. Just note the leaves will continue to soften and the apples may lose a little crispness over time. The olive oil in the vinaigrette will also firm up in the fridge. I always let this salad sit at room temperature for a few minutes, then give it a good toss before serving again.

Try These Kale Salads Next:

• I’d make this Kale and Sweet Potato Salad for fall lunches because it keeps well in the fridge for about four days! 
• This Crunchy Kale Chicken Salad is another way to turn sturdy kale into a filling meal-prep lunch with chicken, almonds, raisins, and creamy honey Dijon dressing.
• Try my Kale Pasta Salad for a satisfying mix of tender kale, pasta, chickpeas, juicy tomatoes, Parmesan, and creamy balsamic dressing.

More Easy Kale Recipes

Sausage Meatballs and Kale Sheet Pan Meal

$13.85 recipe / $3.46 serving

Creamed Kale

$8.18 recipe / $1.02 serving

Sweet Potato Black Bean Skillet

$7.44 recipe / $1.86 serving

Sesame Kale

$1.96 recipe / $0.49 serving

The post Easy Kale Salad appeared first on Budget Bytes.

A Fast Skillet Dinner for Tomato Season

Bruschetta is one of my favorite appetizers, so piling all that fresh tomato goodness onto chicken just made sense! This recipe has some serious chicken Parmesan vibes, but instead of breading and marinara sauce, it gets a fresh topping made with tomatoes, basil, garlic, and balsamic vinegar. I also season the chicken with garlic powder, Italian seasoning, salt, and pepper, so there’s plenty of flavor underneath the melty mozzarella and juicy tomatoes.

I developed this as a stovetop skillet recipe, so it’s especially handy on hot days when the last thing I want to do is turn on the oven. The bruschetta mixture goes on after the chicken is cooked, which keeps the tomatoes fresh and juicy instead of letting them soften in the skillet. This method also works well for meal prep because I can store the chicken and topping separately and combine them when I’m ready to eat. Recipes like this make me thank my past self for buying chicken in bulk and freezing it!

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Bruschetta Chicken

This easy Bruschetta Chicken recipe tops juicy pan-seared chicken with melty mozzarella, fresh tomatoes, basil, and balsamic glaze in just 25 minutes.

Course Main Course

Cuisine American, Italian

Total Cost $5.93 serving / $1.48 recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 266kcal

Author Jennie Alley

Equipment

• Medium Bowl
• Large Skillet with Lid

Ingredients

• 4 Roma tomatoes diced, (340g) $0.88
• 3 garlic cloves minced, $0.27
• 2 Tbsp red onion finely diced, (24g) $0.27
• 2 Tbsp fresh basil thinly sliced, (julienned) (4g) $0.45
• 2 Tbsp olive oil divided, (1 oz.) $0.35
• 1 Tbsp balsamic vinegar see notes, $0.23
• ½ tsp granulated sugar $0.01
• 1¼ tsp salt divided, $0.10
• ¾ tsp black pepper divided, (freshly cracked) $0.06
• 1 lb. chicken breasts boneless & skinless, (2 breasts cut in half) $2.57*
• 1 tsp garlic powder $0.03
• ½ tsp Italian seasoning $0.02
• ½ cup mozzarella cheese shredded, (60g) $0.47**
• 1 Tbsp balsamic glaze for serving, (see notes) $0.22

Instructions

• Gather and prep all ingredients.
• In a medium bowl combine diced tomatoes, garlic, red onion and basil. Add 1 Tbsp olive oil, balsamic vinegar, sugar, ¼ tsp salt, and ¼ tsp black pepper. Mix well and set aside.***
• Slice chicken breasts in half horizontally, pat dry and season with remaining 1 tsp of salt, ½ tsp of black pepper, garlic powder and italian seasoning.
• Heat remaining 1 Tbsp olive oil in a large skillet over medium high heat. Add chicken and cook for 3-5 minutes per side until golden and cooked through with an internal temperature of 165°F.
• Reduce heat to low and top each piece of chicken with about 2 Tbsp of shredded mozzarella. Cover with a lid (or foil) and cook for 2-4 minutes or until the cheese is melted.
• Spoon the bruschetta mixture over the chicken and finish with a drizzle of balsamic glaze. Serve immediately and enjoy!

See how we calculate recipe costs here.

Notes

*Cutting the chicken breasts in half horizontally creates thinner pieces that cook quickly and evenly. I always buy value packs of chicken and freeze the breasts individually to make weeknight cooking easier and more budget-friendly. Cook the chicken to an internal temperature of 165°F (the center should look opaque and juicy with no pink meat).

**If you can, use freshly-shredded mozzarella for the smoothest melt! Pre-shredded cheese contains anti-caking agents that can affect the melt.

***Let the bruschetta mixture sit while the chicken cooks so the flavors develop and the tomatoes release their juices. Some of the juice will pool at the bottom of the bowl. You can spoon as much or as little of the liquid over each serving as you like. I’m team extra juice when there’s rice or pasta underneath to soak it up!

Use balsamic vinegar and balsamic glaze (they’re not the same thing!): Balsamic vinegar is a thin, dark vinegar made from grapes with a tangy slightly sweet flavor. Balsamic glaze is a thicker, sweeter reduction made with balsamic vinegar and sugar. They’re two different ingredients, and each serves a different purpose in this bruschetta chicken recipe. The vinegar flavors the tomato topping, and the glaze adds a sweet and tangy finishing drizzle. Use store-bought glaze or make our homemade balsamic glaze!

Nutrition

Serving: 1serving (1 piece of chicken) | Calories: 266kcal | Carbohydrates: 8g | Protein: 28g | Fat: 13g | Sodium: 951mg | Fiber: 1g

how to make Bruschetta Chicken Step-by-Step Photos

Gather all of your ingredients.

Mix the bruschetta topping: Add 4 diced Roma tomatoes, 3 minced garlic cloves, 2 Tbsp finely diced red onion, and 2 Tbsp thinly sliced fresh basil to a medium bowl. Pour in 1 Tbsp olive oil and 1 Tbsp balsamic vinegar, then add ½ tsp granulated sugar, ¼ tsp salt, and ¼ tsp freshly cracked black pepper. Gently stir until everything is well distributed. Set the mixture aside while you cook the chicken so the flavors have time to develop and the tomatoes can release some of their juices.

Slice and season the chicken: Place 1 lb. boneless, skinless chicken breasts (2 breasts) on a cutting board and slice each breast in half horizontally to create four thinner pieces. Try to keep them as even in thickness as possible so they cook at the same rate. Pat the chicken thoroughly dry with paper towels, then season with the remaining 1 tsp salt, remaining ½ tsp black pepper, 1 tsp garlic powder, and ½ tsp Italian seasoning.

Cook the chicken until golden: Add the remaining 1 Tbsp olive oil to a large skillet and heat it over medium-high. Now add the chicken pieces to the hot skillet in a single layer. You should hear a steady sizzle as soon as they touch the pan. Cook for 3-5 minutes without moving them, or until the bottoms develop golden-brown patches and release easily from the skillet.

Flip and cook for another 3-5 minutes. If the outside is browning too quickly, lower the heat slightly. Check the thickest part of each piece with an instant-read thermometer and cook until it reaches 165°F. The center should look opaque and juicy.

Add the cheese: Reduce the heat to low and divide ½ cup freshly shredded mozzarella over the four pieces of chicken, using about 2 Tbsp per piece.

Melt the cheese: Cover the skillet with a lid or foil and cook for 2-4 minutes, just until the cheese fully melts. Remove the skillet from the heat as soon as the mozzarella melts so the chicken doesn’t continue cooking and dry out.

Add the bruschetta topping: Give the tomato mixture another gentle stir, then spoon it over each piece of chicken. Add as much or as little of the flavorful juice from the bottom of the bowl as you like.

Finish with 1 Tbsp balsamic glaze drizzled over the top, then serve immediately while the chicken is hot, the cheese is melty, and the tomatoes are still fresh and juicy. Enjoy!

Serving Suggestions

This bruschetta chicken is basically begging for something to soak up all those garlicky tomato juices! It’s pictured above with our angel hair pasta pomodoro, and the delicate pasta and fresh tomato sauce keep the whole meal light and summery. For an even easier option, serve the chicken over cooked rice, quinoa, or plain pasta. A few slices of garlic bread are also never a bad idea for swiping the plate clean.

For a summery side, try my ditalini pasta salad. I load it with pesto, roasted summer vegetables, and feta, so it brings plenty of Italian-inspired flavor without piling on even more tomatoes. Our watermelon and feta salad is another fresh option with sweet watermelon, crisp cucumber, salty feta, fresh herbs, and balsamic glaze. For a lighter plate, serve the chicken over zucchini noodles, spaghetti squash, or cauliflower rice. However you build your plate, this chicken is a seriously delicious way to put summer produce to work!

Storage & Reheating

Store leftover chicken and bruschetta topping separately in airtight containers in the fridge for 3-4 days. Keeping them apart prevents the juicy tomatoes from making the chicken soft and lets you reheat only what needs warming.

Reheating

Reheat the chicken gently in a skillet over low heat or in the microwave in short intervals until warmed through. Add the cold bruschetta topping and balsamic glaze just before serving to keep everything tasting fresh.

Freezing

You can freeze the seasoned, uncooked chicken in a freezer-safe container for up to 3 months, then thaw it overnight in the fridge before cooking. Cooked chicken can also be frozen, but leave off the bruschetta topping and make a fresh batch after thawing.

Try These Skillet Chicken Recipes Next:

• Our Chicken Marsala turns tender chicken, browned mushrooms, and a glossy pan sauce into a restaurant-style dinner at home.
• Give me Chipotle Honey Chicken, fluffy rice, and a spoonful of that sweet-spicy glaze, and dinner is done!
• A handful of simple ingredients transforms this Chicken Piccata into a rich, tangy dinner packed with flavor.

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