A Big-Batch of Crockpot Chili for Busy Days

I think chili only gets better the longer it cooks, which is why I LOVE this crockpot chili recipe. The slow cook gives the beef, tomatoes, beans, and warm spices time to develop into a beefy chili with cozy, familiar flavors. I especially like how the seasonings round out as they cook and make the tomato-rich base taste savory and full. Of course, if I’m craving chili and need it on the table sooner, I’ll make our classic chili on the stovetop instead. But this is the one I go for when I have time to let dinner simmer.

I still give the beef and vegetables a skillet head start though! While the slow cooker brings the flavors together, it can’t brown the meat for me (which is important for building flavor). That first bit of heat gives the beef a savory foundation and lets the onion and pepper soften, adding sweetness that rounds out the tomatoes and spices. I add the tomato paste and half the seasoning to the skillet, too. The hot pan blooms the spices, so they turn fragrant as the tomato paste darkens. The rest of the seasoning goes into the crockpot with the tomatoes and beans, where it has time to mingle during the long cook. I’m telling you now, this crockpot chili makes second helpings an easy decision. 😋

Got chicken to hand? Try our crockpot white chicken chili for a cozy change of pace instead!

How to Serve Crockpot Chili

When the chili is ready, I switch the slow cooker to WARM and set it out with bowls so everyone can serve themselves family-style. Serve it with white rice for an easy, filling meal, or add warm cornbread for scooping up every last bit. Not in the mood for rice? I’d pile the chili onto air fryer French fries with some cheddar for a batch of crisp, cheesy chili fries!

I also love turning it into a quick chili mac. Cook macaroni on the stovetop, stir in some warm chili, and finish with shredded cheese. Or spoon it over a baked potato for an extra-hearty dinner. And for a fun meal to share, spread tortilla chips on a sheet pan, spoon the chili over them, and scatter on shredded cheese before baking until melty! There really are so many ways to serve this crockpot chili, and each one is just as delicious as the last.

There are plenty of ways to dress up the leftovers, too. I’ve shared more ideas below for turning leftover crockpot chili into easy lunches, so you don’t have to eat the same bowl all week!

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Crockpot Chili

This easy Crockpot Chili recipe is hearty, flavorful, and packed with ground beef, beans, tomatoes, and warm spices for a cozy, mostly hands-off dinner.

Course Main Course

Cuisine American

Total Cost $13.80 recipe / $1.73 serving

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings (2 cups)

Calories 408kcal

Author Jennie Alley

Equipment

• Large 12" skillet
• 6-quart Slow Cooker

Ingredients

• 1 Tbsp olive oil $0.17
• 1 lb. ground beef 80/20, $5.34*
• 1 yellow onion diced, $0.86
• 1 green bell pepper diced, $0.86
• 4 garlic cloves minced, $0.29
• 6 oz. can tomato paste $0.92
• 15 oz. can diced tomatoes with juices, $0.96
• 15 oz. can diced tomatoes with green chilies (or Rotel) with juices, $0.96
• 15 oz. can kidney beans drained and rinsed, $0.92**
• 15 oz. can black beans drained and rinsed, $0.92**
• 15 oz. can pinto beans drained and rinsed, $0.92**
• 1½ cups beef broth $0.19***

Chili Seasoning

• 2½ Tbsp chili powder $0.19
• 2½ tsp ground cumin $0.10
• ¼ tsp cayenne pepper optional, $0.03
• ½ tsp garlic powder $0.02
• 1 tsp onion powder $0.02
• 1 Tbsp brown sugar $0.03
• 1½ tsp salt $0.02
• 1 tsp black pepper freshly cracked, $0.08

Instructions

• Gather all ingredients.
• Dice the onion and bell pepper and mince the garlic. Drain and rinse the canned beans.
• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until well browned and no longer pink.
• In a small bowl, stir together the chili powder, cumin, cayenne pepper, garlic powder, onion powder, brown sugar, salt, and black pepper.
• Add the onion, bell pepper, garlic, tomato paste, and half of the chili seasoning to the skillet with the beef. Cook for 4-5 minutes, stirring frequently, until the vegetables are softened, the tomato paste has darkened slightly, and the spices are fragrant.
• Transfer the beef mixture to a 6-quart slow cooker. Add the diced tomatoes (with juices), diced tomatoes with green chilies (or Rotel, with juices), kidney beans, black beans, pinto beans, beef broth, and remaining chili seasoning. Stir well to combine.
• Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, or until the chili is hot and the flavors have melded.
• Stir the chili and taste. Adjust the salt or seasonings as needed before serving. Serve with your favorite toppings and enjoy!

See how we calculate recipe costs here.

Notes

*I use 80/20 ground beef because fat adds flavor and gives the finished crockpot chili a richer, beefier taste. It’s also the more affordable option! Leaner ground beef works perfectly well, too, so use what you have on hand.

**Drain and rinse the canned beans to remove excess sodium and keep the canning liquid from muddying the flavor. If you want to use dried beans, don’t add them uncooked directly to the slow cooker. Soak them overnight first, drain, then boil them in fresh water until fully cooked and tender before adding them to the crockpot.

***This recipe is tested and cost using Better Than Bouillon to make my broth. If using a different broth or stock, seasoning levels can vary. Taste before serving and adjust salt as needed.

Nutrition

Serving: 1serving (2 cups) | Calories: 408kcal | Carbohydrates: 47g | Protein: 25g | Fat: 15g | Sodium: 1079mg | Fiber: 15g

how to make Crockpot Chili Step-by-Step Photos

Gather all of your ingredients so everything is ready to go before you start cooking. You’ll also need a large skillet and a 6-quart slow cooker. Drain and rinse one 15 oz. can kidney beans, one 15 oz. can black beans, and one 15 oz. can pinto beans.

Prep the vegetables: Dice 1 yellow onion and 1 green bell pepper, then mince 4 cloves of garlic. Set them aside.

Build some color on the beef: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add 1 lb. ground beef and cook, breaking it into small crumbles. Continue cooking until no pink remains, and you see some deep brown bits developing on the beef and bottom of the skillet.

Combine the seasonings: Stir together 2½ Tbsp chili powder, 2½ tsp ground cumin, ¼ tsp cayenne pepper (if using), ½ tsp garlic powder, 1 tsp onion powder, 1 Tbsp brown sugar, 1½ tsp salt, and 1 tsp black pepper in a small bowl until evenly combined.

Cook until fragrant: Add the diced onion, bell pepper, minced garlic, one 6 oz. can tomato paste, and half of the chili seasoning to the skillet. Cook for 4-5 minutes, stirring often. The vegetables should start to soften, the tomato paste will turn a deeper brick-red color, and the spices should smell noticeably toasted and fragrant.

Load up the slow cooker: Transfer the beef mixture to a 6-quart slow cooker, scraping in all of those flavorful browned bits from the skillet. Add one 15 oz. can diced tomatoes with their juices, one 15 oz. can chopped tomatoes with green chilies (or Rotel) with their juices, the drained kidney beans, black beans, and pinto beans, 1½ cups beef broth, and the remaining chili seasoning. Stir until everything is evenly distributed.

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. By the end, the vegetables should be tender, the broth should look thicker and deeper in color, and the chili should smell rich and savory.

Give it a final taste: Stir the slow cooker chili well, scraping the edges and bottom of the crock. Taste and adjust the salt or seasonings as needed, then ladle into bowls and serve with your favorite toppings. Enjoy!

Storage & Reheating

Let the chili cool slightly, then portion it into airtight containers and refrigerate it within 2 hours. It’ll keep in the fridge for up to 3-4 days.

Reheating

Reheat leftovers on the stovetop over medium heat, stirring occasionally, until it reaches 165°F. If it has thickened in the fridge, stir in a splash of beef broth or water. For an individual portion, I’ll just microwave in 60- to 90-second intervals, stirring between each, until hot throughout.

Freezing

Once cooled, divide it into individual portions and freeze it in airtight, freezer-safe containers or bags for up to 3 months. I like freezing 2-cup portions, which are easy to thaw for a quick meal. Thaw overnight in the refrigerator, or reheat it from frozen on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water as needed. Reheat to 165°F before serving.

Love Chili? Try These Recipes Next

• Want to skip the beans? Texas Chili is all about beef, tomatoes, jalapeños, chipotles, and plenty of smoky spices.
• Our Homemade Chili is the straightforward classic, loaded with seasoned ground beef, kidney beans, black beans, and tomatoes.
• For something completely different, my take on Cincinnati Chili has a thinner, warmly spiced beef sauce that’s traditionally served over spaghetti with lots of shredded cheese.

More Cozy Crockpot Recipes

Crockpot Beef Stew

$14.08 recipe / $1.41 serving

Mississippi Pot Roast

$19.68 recipe / $3.28 serving

Slow Cooker Chicken and Dumplings

$5.87 recipe / $0.98 serving

Slow Cooker Chicken Noodle Soup

$9.22 recipe / $1.15 serving

The post Crockpot Chili appeared first on Budget Bytes.

Cozy Pumpkin Dinners

Pumpkin isn’t just for pies and sweet treats! Its mild sweetness and creamy texture work so well in savory recipes, too. These cozy pumpkin dinners include easy soup, chili, curry, and pasta, with plenty of budget-friendly ingredients to keep fall dinners affordable.

1. Easy Pumpkin Chili

Easy Pumpkin Chili

Pumpkin chili is hearty but light and packed with fiber and other nutrients. It's the perfect warm and cozy bowl of fall flavors.

4.92 from 78 votes

$9.73 recipe / $1.62 serving Get the Recipe

Pumpkin might sound like an odd addition to chili, but it works surprisingly well. It melts right into the sauce, making this pumpkin chili smooth, rich, and hearty without giving it a strong pumpkin flavor. The natural sweetness also means you don’t need to add brown sugar or other sweeteners. You’ve got to try this combo at least once!

2. Pumpkin Soup

Easy Pumpkin Soup

This easy Pumpkin Soup is light and brothy, with mellow pumpkin flavor and a savory, smoky-spiced finish. Canned pumpkin and a handful of pantry staples make it a budget-friendly fall lunch or starter, ready in just 20 minutes.

4.40 from 28 votes

$2.69 recipe / $0.67 serving Get the Recipe

This easy pumpkin soup is a simple, 20-minute recipe, and I especially like it as a fall swap for tomato soup alongside a gooey grilled cheese. And if you’re feeling creative, this soup is an excellent blank canvas for all sorts of delicious add-ins! (black beans, cauliflower, hot sauce, chipotle, whatever.)

3. Pumpkin Curry

Pumpkin Curry

This easy Pumpkin Curry recipe is a creamy vegan dinner made with fresh pumpkin, canned pumpkin, coconut milk, and warm spices. Cozy and budget-friendly!

4.50 from 2 votes

$10.96 recipe / $2.74 serving Get the Recipe

This pumpkin curry uses pumpkin two ways: fresh chunks give you tender pieces to bite into, and canned purée makes the coconut milk sauce thick and velvety. It’s a whole vegan dinner, including rice, for $2.74 per serving and takes less than an hour. And if pie pumpkins aren’t available? Butternut squash works great here too.

4. Chipotle Pumpkin Pasta

Chipotle Pumpkin Pasta

This easy tomato-free Chipotle Pumpkin Pasta is smoky, spicy, creamy, and the perfect way to celebrate fall flavors.

4.89 from 34 votes

$3.34 recipe / $0.84 serving Get the Recipe

Our chipotle pumpkin pasta is creamy, smoky, a little spicy, and a great way to break out of the usual tomato-sauce routine. Pumpkin purée forms the base of the sauce with broth, cream, Parmesan, and smoky chipotle powder, and the whole dinner takes just 30 minutes (which is very hard to argue with!)

All Things Pumpkin Pie

Is it even pumpkin season without pumpkin pie? I don’t think so. Start with the classic, turn it into easy bars or cute individual pies, or mix it up with a special maple syrup version. And if you’re planning a whole holiday menu, check out our Thanksgiving desserts for even more ideas!

5. Silky Pumpkin Pie

Pumpkin Pie

This simple pumpkin pie recipe is a Thanksgiving classic that uses a few tricks to make the silkiest texture and bold fall flavors.

4.41 from 5 votes

$7.49 recipe / $0.62 serving Get the Recipe

If I’m making a classic pumpkin pie, I want it silky, warmly spiced, and absolutely worthy of that giant swirl of whipped cream on top. This recipe uses sour cream in the filling for an extra-smooth texture, and our simple 3-ingredient pie crust keeps the ingredient list manageable. If you’re short on time, a store-bought pie shell works too.

6. Mini Pumpkin Pies

Mini Pumpkin Pies

Make your Thanksgiving dollar go further by using simple pantry staples to make these adorable and affordable Mini Pumpkin Pies!

5 from 15 votes

$2.78 recipe / $0.23 each Get the Recipe

These adorable single-serving mini pumpkin pies are one of my favorite budget tricks for Thanksgiving. One batch makes 12 pies using about half the filling of a full-sized pumpkin pie, and the butter-and-cream-cheese crust is soft, moldable, and much more forgiving than traditional pie dough. You can even stash a few in the freezer for later. 😉

7. Maple Brown Butter Pumpkin Pie

Maple Brown Butter Pumpkin Pie

This Maple Brown Butter Pumpkin Pie is the perfect special touch for your Thanksgiving dinner, without adding a lot of extra work or unusual ingredients.

4.79 from 14 votes

$4.70 recipe / $0.59 serving Get the Recipe

This maple brown butter pumpkin pie is extra special thanks to nutty brown butter and rich maple syrup, but it doesn’t add a bunch of complicated steps to an already busy holiday. I’m all for using a store-bought crust here, too! You still get that smooth, warmly spiced pumpkin filling, with a little more depth that makes everyone wonder what you did differently.

8. Pumpkin Pie Bars

Pumpkin Pie Bars

These easy Pumpkin Pie Bars are rich, creamy, full of warm spices, and made with a buttery shortbread crust. The perfect stress-free dessert to make this holiday season!

4.62 from 18 votes

$6.11 recipe / $0.68 serving Get the Recipe

When you’ve got a taste for pumpkin pie but don’t want the added stress of making a homemade pie crust, these pumpkin pie bars are the perfect treat! The rich, custardy filling sits on a buttery 4-ingredient shortbread crust, and the bars are MUCH easier to portion for parties and holiday dinners. Cut them into nine big squares or make them smaller to stretch your dessert budget even further.

More Treats and Baked Goods

Once pumpkin season hits, I’m ready to bake. 😋 From an easy two-loaf pumpkin bread and fudgy brownies to cheesecake, muffins, and an impressive-looking pumpkin roll, these recipes bring plenty of cozy fall flavor without making baking more complicated than it needs to be.

9. Pumpkin Bread

Pumpkin Bread

This easy Pumpkin Bread recipe makes two soft, tender loaves packed with warm spices and cozy fall flavor using simple, budget-friendly ingredients!

4.88 from 16 votes

$5.45 recipe / $0.21 slice Get the Recipe

My homemade pumpkin bread is the warm and cozy bake I want with a cup of coffee on a chilly morning, and one inexpensive batch makes two whole loaves! I bloom the pumpkin pie spice and cinnamon in warm oil before mixing the batter to bring out more of their flavor (a top tier move IMHO!). Enjoy one loaf now and freeze the other for later.

10. Pumpkin Brownies

Pumpkin Brownies Recipe

These easy Pumpkin Brownies are moist, delicious, and made from scratch. Topped with a creamy pumpkin cream cheese swirl and crunchy pecans!

5 from 5 votes

$8.56 recipe / $0.95 serving Get the Recipe

Chocolate + pumpkin spice is already delicious, but I take these pumpkin brownies one step further with a pumpkin cheesecake swirl AND crunchy pecans on top. I use melted butter and a little oil to keep the brownie layer fudgy and ultra-moist rather than cakey. I recommend fully cooling them before slicing, though. That soft center sets as it cools, and you’ll get much cleaner squares.

11. Pumpkin Trifle

Pumpkin Trifle

Love pumpkin spice? Try this Pumpkin Trifle with homemade spiced cake, pumpkin cheesecake filling, and whipped cream. A fall dessert to impress!

5 from 2 votes

$12.42 recipe / $1.04 serving Get the Recipe

When you need a dessert that feeds a crowd and brings a little drama to the table, make this pumpkin trifle. It has layers of homemade spiced cake, creamy pumpkin cheesecake filling, and whipped cream, and it makes enough to serve 12 people. I’d make the cake a day ahead so it has plenty of time to cool before assembling!

12. Pumpkin Roll

Pumpkin Roll

This Homemade Pumpkin Roll recipe is soft, spiced, and filled with a delicious cream cheese frosting. A stunning make-ahead dessert for fall!

4.67 from 6 votes

$4.49 recipe / $0.56 serving Get the Recipe

I used to look at rolled cakes and assume they’re too complicated, but this pumpkin roll is much easier than it looks! The soft pumpkin-spice cake only bakes for 15 minutes before it’s rolled warm, cooled, and filled with cream cheese frosting.

13. Pumpkin Cheesecake

Pumpkin Cheesecake

This creamy Pumpkin Cheesecake recipe is smooth, lightly spiced, and perfect for Thanksgiving. Easy to make without a water bath or springform pan!

5 from 1 vote

$5.97 recipe / $0.74 serving Get the Recipe

A homemade cheesecake for less than $0.75 a slice?! This pumpkin cheesecake is smooth, lightly spiced, and beginner-friendly. A few simple mixing and cooling tricks help keep the filling smooth and crack-free, so it looks impressive without turning Thanksgiving dessert into an all-day project.

14. Pumpkin Muffins

Pumpkin Muffins

These pumpkin muffins are moist, subtly sweet, full of warm spices and have a hidden dollop of sweet cream cheese in the center. 

5 from 14 votes

$4.92 recipe / $0.41 each Get the Recipe

Whenever I want a fall breakfast for on the go, I make a batch of these irresistible pumpkin muffins! They’re soft, subtly sweet, warmly spiced, and have a sweet cream cheese center tucked inside. Even better, one batch makes 12 muffins for about the price of one coffee-shop PSL.

15. Pumpkin Spice Fudge

Pumpkin Spice Fudge

This easy Pumpkin Spice Fudge recipe uses white chocolate, pumpkin puree, and warm spices for a festive fall treat. Quick to make and always a crowd-pleaser!

5 from 3 votes

$9.48 recipe / $0.26 serving Get the Recipe

Forget finicky candy-making. I make this pumpkin spice fudge in the microwave with white chocolate, pumpkin purée, and warm fall spices, then let the fridge do the rest. There’s no candy thermometer required, and one batch makes 36 little pieces without a big grocery bill!

Other Fantastic Ways to Use Pumpkin

Don’t let any leftover pumpkin go to waste! I like to blend it into a quick smoothie, stir it into oatmeal, turn it into creamy pumpkin butter or cream cheese spread, or prep overnight oats for tomorrow morning. These easy recipes are also some of my favorite ways to stretch one can of pumpkin across more than one meal.

16. Pumpkin Pie Smoothie

Pumpkin Smoothie

Forget the PSL, this pumpkin smoothie should be the official drink of October. It's fast, easy, and tastes like a pumpkin pie milkshake!

4.86 from 21 votes

$0.94 each Get the Recipe

This pumpkin smoothie tastes like a frosty pumpkin pie milkshake, but it takes only 5 minutes and costs less than $1 to make! Frozen banana gives it a thick, creamy texture, and ground flaxseed adds a subtle nutty flavor that almost tastes like graham cracker crust. It’s also an easy way to use up a little leftover pumpkin purée.

17. Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread

Pumpkin cream cheese spread is the perfect autumn spread for bagels, toast, graham crackers, or even dipping apples.

5 from 2 votes

$1.61 recipe / $0.27 serving Get the Recipe

Sweet, tangy, and full of warm fall spices, this pumpkin cream cheese spread takes about 10 minutes to make. Pile it onto bagels, toast, graham crackers, or apple slices. The recipe only uses half a block of cream cheese, too, so it’s easy to make a small batch when the pumpkin craving hits. It’s gooood.

18. Pumpkin Butter

Pumpkin Butter Recipe

This recipe for Pumpkin Butter is easy, perfectly spiced, and budget-friendly. Spread it on toast, pancakes, or your favorite fall snacks!

5 from 3 votes

$4.58 recipe / $0.19 serving Get the Recipe

This creamy pumpkin butter is one of my favorite homemade fall gifts, but I’m equally happy keeping a jar for myself. I simmer pumpkin purée with brown sugar, maple syrup, apple juice, and warm spices until it’s thick and spreadable. One batch makes a generous 3 cups, enough to fill six little 4-ounce jars, for just $0.19 per serving. Try it on toast, pancakes, oatmeal, or waffles!

19. Baked Pumpkin Pie oatmeal

Baked Pumpkin Pie Oatmeal

Baked Pumpkin Pie Oatmeal is a great make-ahead breakfast option that has all the great flavors of pumpkin pie packed into whole grain oats.

4.80 from 152 votes

$3.84 recipe / $0.64 serving Get the Recipe

This is all the deliciousness of pumpkin pie baked into an easy, budget-friendly breakfast. There’s a reason this pumpkin pie baked oatmeal has long been one of our reader-favorite pumpkin recipes! It’s soft and custardy rather than dry and is a total bake-once-eat-all-week recipe! I’ll portion it after baking, then refrigerate or freeze it for easy mornings.

20. Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats are a great way to use up leftover pumpkin purée and are a delicious make-ahead breakfast for busy mornings.

4.77 from 13 votes

$0.95 each Get the Recipe

Overnight oats are one of my favorite budget meal prep staples, and what I love most is how easy they are to switch up with the seasons. These pumpkin pie overnight oats use pumpkin purée, pumpkin pie spice, brown sugar, and pecans for a cozy fall spin, and they’re a great way to use up leftover pumpkin.

More Recipe Roundups

21 Delicious Squash Recipes

16 Wonderful Winter Salad Recipes

15 Easy Stew Recipes

26 Cozy Casserole Recipes

The post Best Pumpkin Recipes appeared first on Budget Bytes.

A Cozy Curry with a Budget-Friendly Twist

If you’ve tried my buffalo beans and greens, you’ll already know how much you can do with a couple of cans of beans and some greens! This time, I’m going for creamy coconut milk, fragrant green curry paste, and plenty of colorful veggies. Fun fact! Thai green curry is thought to date back to the early 1900s and is said to have originated from Bangkok’s royal kitchens. It’s known as kaeng khiao wan, which translates to “sweet green curry.” The sweetness is often said to refer to its lovely pale green color, thanks to fresh green chilies, rather than the curry being particularly sweet!

For my easy spin, I give the curry paste a couple of minutes in the skillet with fresh garlic and ginger to bring out all those delicious aromatics before adding the liquid. The cannellini beans are already cooked, and because I’m simmering the tofu in the sauce rather than trying to make it crispy, there’s no need to press it first. Even the spinach comes straight from the freezer! This coconut curry beans and greens is DELICIOUS in it’s own right, and is a really practical way to get big curry flavor without spending ages in the kitchen.

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Coconut Curry Beans and Greens

This Coconut Curry Beans and Greens recipe is creamy, flavorful, and ready in just 30 minutes! Made with white beans, tofu, and veggies for an easy, vegan meal.

Course Main Course

Cuisine Thai

Total Cost $12.93 recipe / $2.58 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings (1.5 cups each)

Calories 275kcal

Author Jess Rice

Equipment

• Large 12" skillet

Ingredients

• 1 Tbsp olive oil $0.25
• ½ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.01
• ½ yellow onion diced, $0.35
• 1 green bell pepper diced, $0.86*
• 1 red bell pepper diced, $1.48*
• 1 carrot diced, $0.25
• 2 garlic cloves minced, $0.25
• 2 tsp fresh ginger peeled and grated, (1-inch) $0.30
• 1½ Tbsp green curry paste $2.12**
• 2 15.5 oz. cans cannellini beans drained and rinsed, $1.84
• 1 cup vegetable broth $0.13***
• 13.5 fl oz. can full fat coconut milk $2.12
• 1 Tbsp soy sauce $0.10
• 1 lime juiced and zested, (2 Tbsp juice) $0.25
• ½ cup frozen spinach rinsed and squeezed, $1.00****
• 1 Tbsp fresh cilantro $0.15
• ½ lb. extra firm tofu half a 1lb. block, $1.46

Instructions

• Gather ingredients.
• Dice onion and bell peppers.
• Dice extra firm tofu into small cubes. I didn’t bother pressing it for this recipe.
• Rinse and strain beans.
• Zest lime, dice carrot, mince garlic, grate ginger, and pick cilantro leaves.
• Heat a large skillet over medium-high heat and add olive oil, onion, red bell pepper, green bell pepper, carrots, salt, and pepper. Cook until softened, about 5 minutes.
• Reduce heat to medium. Add garlic, grated ginger, soy sauce, and curry paste. Mix to combine and cook another 2 minutes until fragrant.
• Add spinach, lime zest, lime juice, tofu cubes, and white beans.
• Stir and add vegetable broth and coconut milk. Simmer on low for 8-10 minutes.
• Add cilantro. Taste and adjust seasoning to your preferences.

See how we calculate recipe costs here.

Notes

*I use red and green bell peppers for a balance of flavors. Red peppers add sweetness, while green peppers bring a slightly earthy flavor.

**Green curry paste is a concentrated blend of green chilies, herbs, and aromatics that gives this dish its signature flavor. Choose one without shrimp paste or fish sauce to keep this recipe vegan. If you can’t find green curry paste, red curry paste is a good alternative, although the flavor and heat level will change. Other curry pastes may work, too, but I think green complements the coconut milk and vegetables especially well!

***I use Better Than Bouillon brand to keep my broth costs low. The package directions require 1 tsp bouillon to 1 cup of water to make 1 cup of vegetable broth.

****You can swap the frozen spinach for a few generous handfuls of fresh baby spinach. Add it during the last couple of minutes of simmering, just until wilted.

Cutting the tofu: I slice a 1lb. block of tofu in half lengthwise rather than across the middle to get the right thickness, then cut it into small, bite-sized cubes. Reserve the other half for another recipe, like my air fryer tofu!

Extra vegetables: This curry is great for using up leftover veggies! Try mushrooms, zucchini, snap peas, frozen peas, or corn.

Nutrition

Serving: 1serving | Calories: 275kcal | Carbohydrates: 14g | Protein: 7g | Fat: 23g | Sodium: 686mg | Fiber: 4g

how to make Coconut Curry Beans and Greens – step by step photos

Gather all of your ingredients.

Prep the vegetables: Dice ½ yellow onion, 1 green bell pepper, 1 red bell pepper into small, evenly sized pieces.

Prepare the tofu: Cut ½ block of extra-firm tofu into bite-sized cubes. There’s no need to press the tofu for this recipe!

Rinse the beans: Now drain and rinse two 15.5 oz. cans of cannellini beans.

Prep the aromatics: Mince 2 cloves of garlic, peel and grate 2 tsp fresh ginger, and zest and juice 1 lime (about 2 Tbsp juice). Chop 1 Tbsp fresh cilantro and dice 1 carrot. I like to keep the carrot pieces slightly smaller than the peppers so everything cooks evenly. Set aside.

Sauté the vegetables: Heat 1 Tbsp olive oil in a large, deep skillet over medium-high heat. Add the diced onion, green and red bell peppers, carrot, ½ tsp salt, and ¼ tsp black pepper. Sauté for about 5 minutes, stirring occasionally, until the onion looks translucent and the peppers and carrots begin to soften. The carrots don’t need to be completely tender yet because they’ll continue cooking in the curry sauce.

Add the aromatics and curry paste: Reduce the heat to medium. Add the minced garlic, grated ginger, 1½ Tbsp green curry paste, and 1 Tbsp soy sauce. Stir well to coat the vegetables and cook for another 2 minutes, stirring frequently, until the mixture smells wonderfully fragrant. Keep an eye on the garlic and curry paste so they don’t burn!

Add the beans, greens, and tofu: Add ½ cup rinsed and squeezed frozen spinach, lime zest, lime juice, cubed tofu, and drained cannellini beans to the skillet. Stir gently to distribute everything evenly without breaking up the beans or tofu.

Make the coconut curry sauce: Pour in 1 cup vegetable broth and one 13.5 fl oz. can full-fat coconut milk. Stir gently until the coconut milk is fully incorporated. Reduce the heat to low and let the curry simmer gently for 8-10 minutes, stirring occasionally. I look for small bubbles around the edges rather than a rolling boil. The curry is ready when the vegetables are tender, and the beans and tofu are heated all the way through.

Finish and serve: Stir in 1 Tbsp chopped fresh cilantro. Taste the curry beans and greens, then adjust the seasoning as needed. Serve warm over fluffy rice or with your favorite sides. Enjoy!

What to Serve with Curry White Beans and Greens

I usually serve my coconut curry beans over fluffy white rice to soak up all that creamy sauce. You can also use cauliflower rice, quinoa, or whatever grains you’ve got on hand to make a hearty bowl full of goodness! For extra coconut flavor, try our coconut rice, which can cook while the curry simmers. I also like serving this with homemade naan for scooping up the sauce. I’ll often pull some previously made naan from the freezer and warm it up to keep dinner easy. Or for something fresh and crunchy, our Thai cucumber salad is a delicious pairing, or try this budget-friendly crunchy cabbage salad. The cabbage salad is great for meal prep, too, so you can make it ahead and keep the dressing separate until serving!

Coconut Rice

$2.44 recipe / $0.41 serving

Homemade Naan Bread

$2.62 recipe / $0.32 serving

Thai Cucumber Salad

$2.88 recipe / $0.48 serving

Crunchy Cabbage Salad

$3.40 recipe / $0.56 serving

Storage & Reheating

Let the leftovers cool slightly, then transfer it to airtight containers or zip-top bags and refrigerate for up to 3-4 days. Don’t leave it at room temperature for more than 2 hours. I recommend storing the curry separately from any rice so the rice doesn’t absorb all the delicious coconut sauce.

Reheating

Reheat individual portions in the microwave, stirring occasionally, until heated all the way through. You can also warm leftovers in a skillet or saucepan over medium-low heat, stirring gently.

The coconut curry sauce may thicken in the fridge, so add a splash of broth or water to loosen it up if needed.

Freezing

Portion the cooled coconut curry beans and greens into freezer-safe containers or zip-top bags and freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator before reheating. Just keep in mind that tofu becomes a little firmer and spongier after freezing, and the coconut milk sauce may separate slightly. A gentle reheat and a good stir should help bring the sauce back together.

Other Beans and Greens Recipes

• My BBQ Beans and Greens combine tender pinto beans, Southern greens, and a smoky, tangy BBQ sauce for another easy, budget-friendly one-pot meal!
• Craving something with a different spicy kick? Try these Buffalo Beans and Greens with creamy white beans, kale, and a cool drizzle of blue cheese dressing. So good!

More Vegetarian Curry Recipes

Chickpea Curry

$8.66 recipe / $2.17 serving

Eggplant Curry

$7.32 recipe / $1.83 serving

Tofu, Spinach, and Green Pea Curry

$12.66 recipe / $2.53 serving

Pumpkin Curry

$10.96 recipe / $2.74 serving

The post Coconut Curry Beans and Greens appeared first on Budget Bytes.

Savory Pumpkin Fritters Made Easy

I make our zucchini fritters all summer long, but once pumpkin season rolls around, you better believe I’m switching gears to this pumpkin version. A lot of savory pumpkin fritter recipes start with fresh grated pumpkin, which means peeling, grating, and then dealing with all that extra moisture. I skip the pumpkin prep completely and use budget-friendly canned purée instead. Because purée is already soft and moist, the flour, egg, Parmesan, and baking powder give the batter enough structure to hold together without making the centers heavy or bready. Then finely diced onion, Dijon, poultry seasoning, and fresh parsley push that pumpkin firmly in the savory direction.

I also don’t think these pumpkin fritters need a whole pot of oil to get properly crisp. This batter is thick enough to hold its shape in the skillet, and a shallow fry gives it those deeply golden edges while the middle stays tender. And that garlic-herb sour cream sauce? Don’t skip it. It adds a cool, tangy finish that works so well with the warm, savory pumpkin. This whole recipe costs just $3.37 (including the dip), and everything in it is simple enough for a beginner to tackle without any fussy prep.

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Savory Pumpkin Fritters

These savory Pumpkin Fritters are crisp, golden, and ready in 30 minutes using canned pumpkin. Serve with an easy garlic herb dipping sauce.

Course Appetizer, Snack

Cuisine American

Total Cost $3.37 recipe / $0.84 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings (~3 fritters each)

Calories 438kcal

Author Jennie Alley

Equipment

• Mixing Bowls
• Medium Non-Stick Skillet

Ingredients

Pumpkin Fritters

• 1 cup pumpkin purée $0.68*
• 1 large egg $0.16
• ¾ cup all-purpose flour $0.17
• ¼ cup Parmesan cheese finely grated, $0.58
• 1 tsp baking powder $0.04
• ½ tsp garlic powder $0.02
• ½ cup onion finely diced, $0.33
• 2 Tbsp fresh parsley chopped, $0.24
• ¼ tsp poultry seasoning $0.02**
• 1 tsp kosher salt $0.08
• ¼ tsp black pepper freshly cracked, $0.04
• ½ tsp Dijon mustard $0.01
• ⅓ cup vegetable oil $0.20***

Garlic Herb Dipping Sauce

• 1 cup sour cream $0.50
• ½ tsp garlic powder $0.02
• 2 Tbsp fresh parsley chopped, $0.24
• ¼ tsp salt $0.02
• ½ tsp lemon juice $0.02

US Customary – Metric

Instructions

• Gather and prep all ingredients.
• In a medium bowl, whisk together the pumpkin and egg until smooth.
• Add the flour, Parmesan, baking powder, garlic powder, onion, parsley, poultry seasoning, salt, pepper, and Dijon. Stir until the mixture forms a thick, spoonable batter. If it feels too loose, add extra flour 1 tablespoon at a time.
• Heat the vegetable oil in a medium non-stick skillet over medium heat until oil is shimmering and about 350°F.
• Scoop heaping tablespoons of batter into the hot oil and gently flatten each one with the back of a spoon.
• Cook for 2-3 minutes per side, or until golden brown and crisp.
• Transfer the fritters to a paper towel–lined plate. Sprinkle them with a little parsley and a tiny pinch of salt while they’re still hot.
• In a small bowl, stir together all dipping sauce ingredients. Serve the warm fritters with the garlic herb sauce and enjoy!

See how we calculate recipe costs here.

Notes

*Use 100% pure pumpkin purée, not pumpkin pie filling, which already contains added sugar and spices. Canned pumpkin is my first choice here because it keeps the prep easy and gives the batter a more consistent texture. See my note below if you want to use homemade pumpkin purée!

**Poultry seasoning is simply a savory blend of herbs and spices (there’s no poultry in it!). It usually leans into cozy herbs like thyme and rosemary, which work really well with the pumpkin here. Store-bought is totally fine, or you can make our homemade poultry seasoning blend.

***Use a neutral-flavored oil for frying. I use vegetable oil, but canola or another neutral oil suitable for high heat frying will also work.

Can’t find canned pumpkin purée? You can use homemade pumpkin purée, but it may contain more moisture. To make your own, halve and seed a pie or sugar pumpkin, lightly oil the cut sides, then roast cut-side down at 400°F until completely tender. Scoop out the flesh and blend until smooth. If your purée seems especially wet, strain off some of the excess moisture first or add extra flour to the fritter batter 1 Tbsp at a time until it’s thick and scoopable.

Nutrition

Serving: 1serving (~3 fritters with sauce) | Calories: 438kcal | Carbohydrates: 30g | Protein: 8g | Fat: 33g | Sodium: 992mg | Fiber: 3g

how to make Savory Pumpkin Fritters Step-by-Step Photos

Gather and measure out all of your ingredients.

Whisk the pumpkin and egg: Add 1 cup pumpkin purée and 1 large egg to a medium bowl. Whisk until completely smooth and evenly combined.

Mix the fritter batter: Add ¾ cup all-purpose flour, ¼ cup finely grated Parmesan, 1 tsp baking powder, ½ tsp garlic powder, ½ cup finely diced onion, 2 Tbsp chopped parsley, ¼ tsp poultry seasoning, 1 tsp kosher salt, ¼ tsp black pepper, and ½ tsp Dijon mustard. Stir until just combined. The finished batter should look thick and sturdy, with the onion and herbs evenly distributed throughout. If it seems noticeably loose, add a little more flour 1 Tbsp at a time until it reaches the right consistency.

Fry the pumpkin fritters: Add ⅓ cup vegetable oil to a medium non-stick skillet and heat over medium. Let the oil reach about 350°F. It should look shimmery across the surface, and a tiny dab of batter should start sizzling as soon as it touches the oil.

Drop heaping tablespoons of batter into the hot oil, working in batches so there’s plenty of room around each fritter. Gently press each mound with the back of a spoon to flatten it slightly. I try to keep them roughly the same thickness so they cook at the same rate. Cook the fritters for 2-3 minutes on the first side, until the edges look set and the bottoms are crisp and golden brown. Flip carefully, then cook for another 2-3 minutes on the second side. If the first batch is browning much faster than that, lower the heat slightly before continuing.

Make the garlic herb dipping sauce: Add 1 cup sour cream, ½ tsp garlic powder, 2 Tbsp chopped parsley, ¼ tsp salt, and ½ tsp lemon juice to a small bowl. Stir until everything is evenly combined, then set the sauce aside while you finish the fritters.

Drain and season: Transfer the cooked fritters to a paper towel-lined plate to absorb any excess oil. Sprinkle with a little extra chopped parsley and a very small pinch of Kosher salt while they’re still hot. Let the oil come back up to temperature before adding the next batch.

Serve the pumpkin fritters warm with the garlic herb dipping sauce on the side. They’re at their best right from the skillet, when the edges are still crisp and the centers are soft and warm. Enjoy!

How to Serve Savory Pumpkin Fritters

I usually get 12-14 pumpkin fritters from this recipe, which works out to about 3 fritters per person with plenty of garlic herb dipping sauce. They’re best served warm, when the edges are still crisp. I’ll happily serve them as an appetizer or snack as-is! If I’m serving a crowd for game day or a fall get-together, I arrange them on a platter with the dipping sauce in the middle so everyone can grab and dip. You can also keep them warm on a baking sheet in a 250°F oven.

To turn them into more of a meal, I like tucking a few fritters into a wrap with greens and crunchy veggies, then drizzling some of the garlic herb sauce right over the top. A simple side salad works the same way for an easy lunch: I just use whatever vegetables I’ve got and spoon a little of the sauce over everything. For something heartier, add a batch of air fryer French fries on the side. And if I’m fully leaning into the fall vibes, our Autumn kale and apple salad makes the whole plate feel a little more substantial, with crisp apples and balsamic dressing alongside the savory pumpkin.

If you’d rather go with a yogurt-based dip, our tzatziki sauce is another really good option. It’s cool, garlicky, herby, and a little tangier!

Autumn Kale and Apple Salad

$5.09 recipe / $1.27 serving

Air Fryer French Fries

$1.75 recipe / $0.87 serving

How to Make a Simple Side Salad

Tzatziki Sauce Recipe

$3.99 recipe / $0.67 serving

Storage & Reheating

Store leftover pumpkin fritters in an airtight container in the refrigerator for up to 3-4 days. Keep the garlic herb dipping sauce in a separate airtight container for the same amount of time, then give it a quick stir before serving.

Reheating

For crisp edges again, I’d skip the microwave and use a skillet, oven, or air fryer instead. Reheat the fritters in a skillet over medium heat until hot and crisp, in a 350°F oven for 5-8 minutes, or in the air fryer at 350°F for 3-5 minutes. The microwave works in a pinch, but the fritters will be much softer.

Freezing

Let the cooked fritters cool completely, then freeze them in a single layer on a baking sheet until firm. Transfer to a freezer bag or airtight container and freeze for up to 2-3 months. I’d freeze the fritters without the dipping sauce and make a fresh batch of sauce when you’re ready to serve them.

If reheating from frozen, there’s no need to thaw them first. Reheat frozen fritters in a 375°F oven or air fryer for 8-12 minutes, or until heated through and crisp around the edges.

Other Crispy Appetizers to Try

• I love these Sweet Corn Fritters because they’re crispy around the edges with sweet corn, creamy feta, and a little kick from cayenne!
• These Baked Zucchini Fries get their crispy coating from panko and Parmesan, and they’re SO good dipped in warm marinara sauce.
• For something spicy and cheesy, try our Jalapeño Poppers. They’re stuffed with cream cheese, cheddar, and bacon, then baked until hot and bubbly.

More Savory Pumpkin Recipes

Pumpkin Curry

$10.96 recipe / $2.74 serving

Easy Pumpkin Soup

$2.69 recipe / $0.67 serving

Chipotle Pumpkin Pasta

$3.34 recipe / $0.84 serving

Easy Pumpkin Chili

$9.73 recipe / $1.62 serving

The post Savory Pumpkin Fritters appeared first on Budget Bytes.

An Easy Crockpot Mac and Cheese for Feeding a Crowd

Mac and cheese is always a crowd pleaser, so having a super easy slow cooker version in your back pocket is a pretty great thing. Sure, our homemade mac and cheese can be on the table in about 20 minutes, but this Crockpot version really earns its place when I’m feeding a crowd or want to free up my stove for the rest of the meal. It makes a big batch, there’s very little to do once everything is mixed together, and you can serve it straight from the slow cooker. That makes it especially handy when I’m cooking for a group! Add a green veggie on the side or make it part of a larger meal, and you’re pretty much set.

As for the flavor here, I keep things simple and classic on purpose. Sharp cheddar brings the familiar cheesiness, cream cheese adds richness and a little tang, and evaporated milk helps create a smooth sauce (without making a roux or adding extra thickeners). I only par-cook the macaroni for four minutes so it gets a head start without fully cooking, then it finishes gently in the sauce.

I also tested this crockpot mac and cheese recipe MANY times, and I think this ratio of whole milk, evaporated milk, and cheeses really hits the sweet spot for a creamy sauce that isn’t too loose. However, you can absolutely add a splash more milk at the end if you like your mac and cheese extra saucy!

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Crockpot Mac and Cheese

This Crockpot Mac and Cheese is a definite game-changer for those big holiday meals and family gatherings. It's creamy and delicious with minimal prep!

Course Dinner, Side Dish

Cuisine American

Total Cost $6.55 recipe / $0.82 serving

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings (1 cup each)

Calories 558kcal

Author Jennie Alley

Equipment

• 6-quart (5.7 – 6.5 litre) Slow Cooker
• Large Pot

Ingredients

• 16 oz. elbow macaroni uncooked, (4 cups) $1.24
• 12 oz. evaporated milk $1.00
• 1½ cups whole milk $0.44*
• 12 oz. sharp cheddar cheese freshly shredded, (3 cups) $2.69**
• 4 oz. cream cheese cut into small pieces, $0.78
• 3 Tbsp salted butter $0.28
• 1 tsp garlic powder $0.03
• ¼ tsp cayenne pepper $0.03***
• ½ tsp black pepper freshly cracked, $0.04
• 1 tsp salt $0.02

US Customary – Metric

Instructions

• Gather all of the ingredients and grease a 6-quart slow cooker with nonstick spray or a little oil or butter.
• Shred the cheddar cheese using the large holes of a box grater.
• Bring a large pot of salted water to a boil. Add the macaroni and cook for 4 minutes. Drain well.****
• Transfer the drained macaroni to the prepared slow cooker and toss with the butter until the pasta is evenly coated.
• Add the evaporated milk, whole milk, shredded cheddar, cream cheese, garlic powder, cayenne pepper, black pepper, and salt. Stir well to combine.
• Cover and cook on LOW for 45 minutes to 1 hour, stirring every 20 minutes, until the macaroni is tender and the cheese is melted and creamy. If the macaroni looks dry while cooking, stir in a splash of whole milk.
• Switch the slow cooker to WARM and serve. If the mac and cheese thickens while sitting, stir in a splash of whole milk to loosen the sauce.

See how we calculate recipe costs here.

Notes

*I found that 1½ cups of whole milk gives this mac and cheese a creamy sauce without making it too loose. If you prefer a saucier mac and cheese, you can add a little more milk.

**For the creamiest slow cooker mac and cheese, shred the cheddar yourself using the large holes of a box grater. Pre-shredded cheese contains starches that can keep the cheese from melting as smoothly. Other cheeses that work well here include American cheddar, Gruyère, Gouda, a little Parmesan for nutty flavor, or Pepper Jack for extra spice.

***I love the subtle heat that a little cayenne adds, but it’s optional. Feel free to leave it out for a milder flavor.

****Par cooking the pasta: Don’t skip this step. The macaroni needs to be partially cooked before it goes into the slow cooker so it can finish cooking evenly without becoming gummy or mushy.

Cook on LOW: I tested this recipe on both LOW and HIGH, and the HIGH setting cooked the macaroni too quickly and resulted in mushy pasta. LOW gives the pasta time to cook evenly while the cheese melts into a creamy sauce. Also, stir the mac and cheese every 20 minutes while it cooks. This helps the macaroni cook evenly and keeps the cheese sauce smooth and creamy.

Slow cookers vary: Every slow cooker cooks a little differently, so the exact cooking time may vary. Begin checking the macaroni around 45 minutes and continue cooking until the pasta is tender and the cheese is fully melted. I use a 6-quart slow cooker.

Nutrition

Serving: 1serving (1 cup) | Calories: 558kcal | Carbohydrates: 51g | Protein: 23g | Fat: 29g | Sodium: 713mg | Fiber: 2g

How to Make Crockpot Mac and Cheese Step-by-Step Photos

Gather all of your ingredients so they’re ready to go. Cut the 4 oz. cream cheese into small pieces so it melts more evenly, and measure out the seasonings and milk.

Freshly shred the cheddar: Shred 12 oz. sharp cheddar cheese (about 3 cups) using the large holes of a box grater. Keep the shreds fairly loose rather than packing them into the measuring cup. Freshly shredded cheese melts much more smoothly into the sauce than pre-shredded cheese.

Give the macaroni a 4-minute head start: Bring a large pot of salted water to a full boil. Add 16 oz. elbow macaroni and cook for 4 minutes only, then drain well. The macaroni should still be very firm and noticeably underdone when you taste a piece. That’s exactly what you want because it’ll finish cooking in the slow cooker.

Grease the slow cooker: Lightly grease the inside of a 6-quart slow cooker with nonstick spray, oil, or butter. Coat the bottom and sides, especially around the edges where the cheese sauce is most likely to cook onto the crock.

Coat the macaroni with butter: Transfer the hot, drained macaroni to the prepared slow cooker and add 3 Tbsp salted butter. Toss until the butter has completely melted and the macaroni looks lightly coated and glossy. This helps keep the partially cooked noodles from sticking together while you add the remaining ingredients.

Add the creamy sauce ingredients: Pour in 12 oz. evaporated milk and 1½ cups whole milk, then add the shredded cheddar, 4 oz. cream cheese, 1 tsp garlic powder, ¼ tsp cayenne pepper, ½ tsp black pepper, and 1 tsp salt.

Stir everything together well, making sure the cream cheese pieces and shredded cheddar are distributed throughout the macaroni. The mixture will look quite loose, and the cheeses will still be visibly separate at this point. That’s normal.

Cook LOW and stir as you go: Cover and cook on LOW for 45 minutes to 1 hour, stirring every 20 minutes. Each time you stir, scrape gently around the sides and fold everything back toward the center so the macaroni cooks evenly. Begin checking at 45 minutes. The mac and cheese is ready when the pasta is tender but still holds its shape, and the cheeses have melted into a creamy sauce. If it starts looking dry before the macaroni is tender, stir in a splash of whole milk.

Switch to WARM and serve: Once the macaroni is tender, switch the slow cooker to WARM rather than letting it continue cooking on LOW. The sauce should still look creamy and slightly loose because it’ll thicken as it sits. If it gets thicker than you’d like while serving, stir in a small splash of whole milk until it loosens back up. Serve and enjoy!

How to Serve Crockpot Mac and Cheese

One of my favorite things about crockpot mac and cheese is that I can switch the slow cooker to WARM and serve it straight from the crock. No transferring it to another dish, and I can keep it warm while everyone helps themselves! That makes it especially handy for holidays, potlucks, parties, game day, or anytime I’m feeding a group.

For a holiday meal, I’d serve it alongside my honey glazed ham or a roasted turkey breast. Both can cook in the oven while the mac and cheese finishes in the slow cooker, which keeps the stovetop free for anything else.

Or for an easy family dinner, our classic homemade meatloaf is a great match because its 50-minute bake time lines up nicely with the mac and cheese. I’d add sautéed green beans or oven roasted broccoli for something green on the plate. The green beans are especially handy because they only take about 15 minutes, so I can start them once the macaroni is nearly done. Easy!

Honey Glazed Ham

$18.13 recipe / $1.51 serving

Roasted Turkey Breast Recipe

$21.49 recipe / $3.58 serving

Classic Homemade Meatloaf Recipe

$9.23 recipe / $1.32 serving

Sauteed Green Beans

$2.20 recipe / $0.55 serving

Other Mac and Cheese Recipes to Try

• If you want the classic stovetop version, try our Homemade Mac and Cheese which is made with a creamy roux-based cheddar sauce.
• For something thicker with a buttery, crunchy topping, I think this Baked Mac and Cheese is perfect!
• Our Miracle Mac and Cheese is a super simple one-pot option made with only a handful of ingredients. And it’s so easy to make!
• For busy nights, this Skillet Mac and Cheese comes together quickly on the stovetop and I love how it still gives you a deliciously creamy, cheesy finish.

More Cozy Slow Cooker Recipes

Crockpot Chicken Tetrazzini

$11.52 recipe / $1.92 serving

Slow Cooker Chicken Noodle Soup

$9.22 recipe / $1.15 serving

Slow Cooker Chicken and Vegetables Ramen

$11.60 recipe / $1.45 serving

Crockpot White Chicken Chili

$9.63 recipe / $1.60 serving

The post Crockpot Mac And Cheese appeared first on Budget Bytes.

An Easy One-Pot Greek Chicken Soup

If you’ve never heard of avgolemono, its name literally means ‘egg-lemon’ in Greek. It’s a traditional Greek sauce made by whisking eggs and lemon juice with hot broth, and it gives this soup its signature creamy texture. This recipe here is my weeknight-friendly take on the traditional Greek soup. Chicken, rice, and everyday vegetables cook together in one pot, then fresh lemon and dill give the broth its bright, distinctive flavor. That simplicity is one of my favorite things about this soup. You’re probably starting with ingredients you already cook with all the time, but the finished soup feels totally different. So if chicken noodle soup is usually on repeat once the cold weather hits, this is a delicious way to switch up your soup routine without filling your cart with a bunch of specialty ingredients.

But if the idea of adding eggs to hot soup has you a little worried, don’t be! The secret is tempering them first. I slowly whisk hot broth into the egg and lemon mixture before adding it back to the pot, which gently brings the eggs up to temperature so they blend smoothly into the soup instead of scrambling. Keep whisking as you add the broth (don’t rush this step), and keep the heat low once the egg mixture goes back into the pot. That’s really all there is to it! Then you’ll end up with the silky, creamy broth avgolemono soup is known for.

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Greek Chicken Soup

This easy Greek Chicken Soup recipe combines tender chicken and rice with a silky egg-lemon broth for a cozy, budget-friendly dinner in 50 minutes.

Course Soup

Cuisine Greek

Total Cost $6.95 recipe / $1.16 serving

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings (1½ cups each)

Calories 222kcal

Author Jennie Alley

Equipment

• Large Pot (Dutch Oven)

Ingredients

• 1 Tbsp olive oil $0.17
• 1 yellow onion diced, $1.02
• 2 carrots sliced into halfmoons, $0.45
• 2 ribs celery diced, $0.38
• 2 garlic cloves minced, $0.16
• 1 lb. chicken breasts boneless & skinless, $2.57*
• 6 cups chicken broth $0.76**
• ½ cup long grain white rice uncooked, $0.19***
• 1 tsp dried dill $0.05****
• 2 large eggs $0.24*****
• 1 large lemon juiced, (¼ cup lemon juice) $0.68
• ½ tsp salt or to taste, $0.04
• ¼ tsp black pepper freshly cracked, $0.04
• 2 Tbsp fresh parsley chopped, $0.20

US Customary – Metric

Instructions

• Gather all ingredients.
• Dice onion and celery, slice carrots into halfmoons, and mince garlic.
• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened.
• Add the chicken breast, chicken broth, rice, dried dill, salt, and pepper. Increase the heat to medium high and bring the soup to a boil. Once boiling, reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the chicken is cooked through and the rice is tender.
• Transfer the chicken to a cutting board. Shred it into bite-sized pieces using two forks.
• In a medium bowl, whisk together the eggs and lemon juice until smooth.
• Slowly ladle 1 cup of the hot broth into the egg mixture while whisking constantly. Repeat with a second cup of broth, continuing to whisk until fully incorporated.
• Reduce the heat to low. Return the shredded chicken to the pot, add the parsley, then slowly pour in the tempered egg mixture while stirring constantly. Cook just until the soup is warmed through and slightly creamy, about 2 to 3 minutes.
• Let the soup cool for a few minutes, then serve warm with additional parsley and crusty bread, if desired.

See how we calculate recipe costs here.

Notes

*I buy value packs of chicken breasts and freeze them individually. It keeps this recipe budget-friendly and makes weeknight cooking much easier! Thaw frozen chicken overnight in a covered container in the refrigerator. Boneless, skinless chicken thighs also work and can be swapped in by weight. Whichever cut you use, cook the thickest part to 165°F.

**I tested and costed this recipe using Better Than Bouillon. If you use a different broth or stock, the salt level may vary. Taste the finished soup before adding more salt.

***Some avgolemono soup recipes use orzo instead of rice. I only tested this recipe with long-grain white rice, but if I made the swap, I’d use the same ½ cup of dry orzo and keep the broth at 6 cups. I’d add the orzo during the final 8-10 minutes of simmering, or follow the package directions, so it doesn’t overcook. The finished soup will have a softer, more pasta-like texture, and the orzo may absorb more broth as it sits.

****I use dried dill because it’s inexpensive, keeps well in the pantry, and is easy to find year-round. Fresh dill has a brighter flavor but usually costs more upfront. If you want to use fresh, try replacing the 1 tsp dried dill with about 1 Tbsp finely chopped fresh dill.

*****This recipe uses whole eggs for a straightforward, no-waste method. It adds the creaminess needed and doesn’t leave me with leftover egg whites!

Tempering the eggs: Adding the hot broth slowly while whisking constantly warms the eggs gradually so they blend into the soup instead of scrambling.

Nutrition

Serving: 1.5cups | Calories: 222kcal | Carbohydrates: 18g | Protein: 21g | Fat: 7g | Sodium: 1205mg | Fiber: 1g

how to make Greek Chicken Soup Step-by-Step Photos

Gather all of your ingredients: Have everything measured and ready before you start. Since the avgolemono mixture is added near the end, having everything prepped ahead makes the process easier and helps you move smoothly from the hot broth to the silky, creamy finish.

Prep the vegetables: Dice 1 yellow onion and 2 celery ribs, slice 2 carrots into half-moons, and mince 2 garlic cloves. Keep the vegetables roughly similar in size so they soften at the same rate.

Soften the vegetables: Heat 1 Tbsp olive oil in a large pot over medium heat. Once the oil is shimmering, add the onion, carrots, celery, and garlic. Cook for 5-7 minutes, stirring occasionally. This builds flavor before we add everything else to the pot. The onion should look translucent, the garlic should smell fragrant, and the carrots and celery should be starting to soften. They’ll finish cooking in the broth.

Simmer the soup: Add 1 lb. boneless, skinless chicken breasts, 6 cups chicken broth, ½ cup uncooked long-grain white rice, 1 tsp dried dill, ½ tsp salt, and ¼ tsp black pepper. Increase the heat to medium-high and bring the broth to a boil.

As soon as the broth boils, reduce the heat to low and cover the pot. Simmer for 20-25 minutes. The rice should be tender, and the thickest part of the chicken should register 165°F. If the chicken is ready before the rice, remove it and let the rice finish cooking.

Shred the chicken: Transfer the chicken to a cutting board. Use two forks to shred it into bite-sized pieces, then set it aside. Keep the soup over low heat, and don’t let it return to a boil.

Juice the lemon: Juice 1 lemon into a measuring jug (you’ll need ¼ cup fresh lemon juice for this recipe). A room temperature lemon tends to yield more juice than a cold one!

Whisk the eggs and lemon: Add 2 large eggs and ¼ cup fresh lemon juice to a medium bowl. Whisk thoroughly until the mixture is smooth and well combined.

Temper the eggs: Whisk constantly as you slowly pour 1 cup of hot broth into the egg-lemon mixture. Once fully combined, gradually whisk in a second cup. The mixture should become warm but remain completely smooth. Adding the broth slowly prevents the eggs from cooking into small pieces.

Finish the soup: Return the shredded chicken to the pot and add 2 Tbsp chopped fresh parsley. Slowly pour in the tempered egg mixture, stirring the soup continuously from the moment you begin pouring. Keep the spoon moving so the eggs blend into the broth. Cook over low heat for 2-3 minutes, stirring frequently, until the soup is warmed through and slightly creamy. Remove it from the heat before it begins to simmer or boil.

Serve: Let the soup rest for a few minutes, then taste and adjust the salt or pepper as needed. Serve warm with extra parsley and crusty bread, if desired.

What to Serve with Greek Chicken Soup

This recipe makes six servings, with 1½ cups per bowl. Between the chicken, rice, vegetables, and silky egg-lemon broth, it’s filling enough to serve as the main meal. But I’m a dunk-bread-in-my-soup person, so I’ll usually serve it with a warm pita bread or another type of flat bread! For a fresh side, I think an easy Greek salad would add a nice cool, crisp bite alongside the hot soup. If you want a cozier soup-and-sandwich dinner, you really can’t go wrong with a comforting air fryer grilled cheese! Or, for another veggie on the table, pop some broccoli in the oven; it takes about 30 minutes from start to finish, so it’ll be ready around the same time.

Homemade Pita Bread

$0.94 recipe / $0.12 serving

Greek Salad

$11.37 recipe / $1.42 serving

Air Fryer Grilled Cheese

$1.77 each

Oven Roasted Frozen Broccoli

$1.23 recipe / $0.62 serving

Storage & Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The rice will absorb the broth as it sits, so you may want to stir in a splash of chicken broth or water when reheating to loosen it up.

Reheating

Reheat your Greek chicken soup gently on the stovetop over low heat or in the microwave at 50% power, stirring occasionally. Avoid bringing the soup to a boil, as high heat can cause the eggs and broth to separate.

Freezing

I think this soup is best enjoyed fresh or refrigerated. Because of the egg and lemon mixture, freezing can change the texture of the broth, making it grainy or separated once thawed. If you’d like to freeze it, I’d freeze the soup before adding the tempered egg mixture, then prepare the egg and lemon mixture fresh when reheating. Freeze for up to 3 months and thaw in the fridge before reheating.

Try These Chicken and Rice Soups Next

• For another creamy, hearty bowl, try our Creamy Chicken and Rice Soup. It’s made with wild rice and a from-scratch broth!
• Want something brothy? I’d go for our Chicken Broth Bowl, which is a simple one-pot soup with chicken, rice, and vegetables.
• When I’m craving warmer spices, I make this Coconut Turmeric Chicken Soup and serve it with a scoop of jasmine rice. It’s so easy to make and crazy delicious!

More Greek-Inspired Recipes

Greek Chicken

$9.71 recipe / $1.21 serving

Tzatziki Sauce Recipe

$3.99 recipe / $0.67 serving

Dolmas (Stuffed Grape Leaves)

$7.99 recipe / $0.80 serving

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

The post Greek Chicken Soup appeared first on Budget Bytes.

Two Kinds of Pumpkin, One Cozy Curry

If you’ve never cooked with fresh pumpkin, don’t worry, I’ve got your back! Grab a pie pumpkin and follow my step-by-step photos, taking your time and using your handy dandy chef’s knife. Breaking down the pumpkin is the most hands-on part of this recipe, but once it’s diced, the rest comes together pretty quickly. Can’t find a pie pumpkin? Don’t fret. Butternut squash can step in here (or try our butternut squash curry, which is another cozy option!)

Once the pumpkin is diced, I build serious flavor with simple ingredients like fresh garlic, ginger, tomato paste, and warm spices. I also use both fresh pumpkin and pumpkin purée in this recipe for a reason. The fresh pumpkin stays tender but still gives you a little bit of bite, and the purée helps create that rich, thick sauce I want in this curry. Sauté the pumpkin and onions until they start to soften, then add fresh garlic and ginger to build a fragrant base. Tomato paste helps deepen the flavor, and the warm spices and creamy coconut milk bring everything together. Then I finish it with a little brown sugar to balance the spices and add subtle, warm molasses notes. Give it one more taste, adjust the seasoning, and don’t be scared to add an extra splash of broth if needed. Personally, I like my curry thick and velvety. 😋

The Pie Pumpkin Breakdown

Instead of trying to peel a whole pumpkin, I cut it into wedges first. It’s much easier to handle, and it makes getting those even ½-inch cubes a lot simpler. All you need is a sturdy cutting board, a spoon, and a sharp chef’s knife to get your pie pumpkin curry-ready!

1. Halve and scoop: Carefully cut the pie pumpkin in half from top to bottom, starting just beside the stem. Scoop out the seeds and stringy pulp with a spoon. Save those seeds for roasting if you’d like!
2. Trim and slice: Cut away the stem and the small piece at the bottom of each half. Place the pumpkin cut-side down on your cutting board so it sits nice and steady, then slice each half into roughly ½-inch-wide wedges.
3. Peel the pumpkin: For this pumpkin curry, I remove the skin before cooking. Working with one wedge at a time makes this much easier than trying to peel the whole pumpkin at once. Use your chef’s knife to carefully slice the skin away from each wedge.
4. Dice it small: Cut the peeled wedges into roughly ½-inch cubes, like the ones shown in the photo here. They don’t need to be perfectly identical, but keeping them close in size helps them cook at the same rate in the curry.

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Pumpkin Curry

This easy Pumpkin Curry recipe is a creamy vegan dinner made with fresh pumpkin, canned pumpkin, coconut milk, and warm spices. Cozy and budget-friendly!

Course Main Course

Cuisine Indian

Total Cost $10.96 recipe / $2.74 serving

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings (1.5 cups curry and ¾ cup rice each)

Calories 489kcal

Author Melissa Nolan

Equipment

• Medium Pot with Lid
• Dutch Oven or Large Pot

Ingredients

• 1 pie pumpkin seeds removed, skin removed & small dice, (about 2 lbs., 4 cups) $2.62*
• 1 Tbsp vegetable oil $0.04
• 1 small onion small dice, (2 cups) $0.80
• 1 cup long grain white rice uncooked, $0.38
• 2 cups water $0.00
• 1 Tbsp fresh ginger minced, (about 1-inch piece) $0.16
• 4 garlic cloves minced, (2 Tbsp) $0.24
• 2 Tbsp tomato paste $0.14
• 1 Tbsp garam masala $1.20
• 1 tsp curry powder $0.17**
• 1 tsp ground cumin $0.09
• 1¼ tsp salt $0.05
• ½ tsp black pepper freshly cracked, $0.08
• 13.66 oz. can full-fat unsweetened coconut milk $2.99
• 15 oz. can 100% pumpkin puree not pumpkin pie filling, $1.96***
• 1 tsp brown sugar $0.01
• ¼ cup vegetable broth $0.03****

US Customary – Metric

Instructions

• Gather and prepare all ingredients. Using a chef’s knife, carefully cut the pie pumpkin in half from top to bottom, starting right beside the stem. Use a spoon to scoop out the seeds and stringy pulp. (Save the seeds for roasting, if you'd like!)
• Cut away the stem and the small piece of the bottom. Place the pumpkin halves cut-side down, then cut each half into ½"-wide wedges. Then, using your knife, remove the skin from each wedge and dice into small cubes. Continue until all of the pumpkin is diced.
• Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Once hot, add the cubed pumpkin and onions in an even layer. Cook for about 10 minutes, stirring occasionally.
• While the pumpkin and onions are cooking, you can start the rice. Add the rice and water to a medium pot and cook it according to the package instructions. Set aside when finished.
• After the pumpkin and onions have cooked for about 10 minutes, add the garlic and ginger and sauté for 1-2 minutes until aromatic.
• Next, add the tomato paste and continue cooking for another 1-2 minutes.
• Sprinkle in the garam masala, curry powder, cumin, salt, and pepper, and stir to combine.
• Pour in the coconut milk and pumpkin puree. Stir to combine. Bring the curry to a simmer and cook for about 10 minutes, stirring occasionally.
• Then, stir in the brown sugar until dissolved.
• Lastly, pour in the vegetable broth and stir to combine. Taste and adjust for seasoning and texture. Feel free to add an additional splash of broth.
• Serve the pumpkin curry over the rice with desired toppings, then enjoy!

See how we calculate recipe costs here.

Notes

*Pie pumpkins are also known as sugar pumpkins or cooking pumpkins. They are smaller (6-8 inches in diameter) pumpkins sold from about September to November. If you can’t find pie pumpkins, you can absolutely use butternut squash instead. Avoid carving pumpkins, as they have more watery, stringy flesh and a less concentrated flavor.

**Curry powder is a blend of spices rather than one single spice. Most curry powders include spices like turmeric, coriander, cumin, and fenugreek, but the exact blend varies by brand. You can use a mild, medium or hot curry powder.

***Make sure to use 100% pure pumpkin, not pumpkin pie mix. Pumpkin pie mix contains added sugar and spices. 

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

Spice level: Using a medium or hot curry powder will make this curry noticeably spicier, and the exact heat can also vary slightly between garam masala blends. Use a mild curry powder if you’re sensitive to spice!

Seasoning options: I use a blend of spices including garam masala, curry powder, cumin, salt, and pepper. You can also use turmeric, coriander, chili powder, or even cayenne if you like it spicy. Or feel free to lean into the pumpkin vibes by adding cinnamon, nutmeg, or allspice.

Want to make this recipe year-round or can’t find a pie pumpkin? You can substitute butternut squash! I tested this recipe with both and found that a 1.5-pound butternut squash yields about the same amount of usable flesh as a 2-pound pie pumpkin. Since butternut squash has fewer seeds and less of the stringy pulp to discard, you get more usable squash compared to the pumpkin.

Nutrition

Serving: 1serving (1.5 cups curry and ¾ cup rice each) | Calories: 489kcal | Carbohydrates: 63g | Protein: 9g | Fat: 25g | Sodium: 880mg | Fiber: 5g

how to make Pumpkin Curry Step-by-Step Photos

Gather and prepare all ingredients. Cut 1 pie pumpkin in half from top to bottom, cutting alongside the stem. Scoop out the seeds and stringy pulp with a spoon, then trim away the stem and bottom ends. Set the halves cut-side down and slice into roughly ½-inch-wide wedges. Now carefully cut away the skin and dice the flesh into roughly ½-inch cubes (as shown in the pumpkin prep photo above).

Sauté the pumpkin and onion: Heat 1 Tbsp vegetable oil in a large skillet or Dutch oven over medium heat. Once the oil is hot and shimmering, add the 4 cups diced pumpkin and 1 small diced onion (about 2 cups) in an even layer. Cook undisturbed for about 5 minutes so the pumpkin can pick up some color, then stir occasionally and continue cooking for about 10 minutes total. The onion should be softened, and the pumpkin should be starting to soften with some lightly browned edges.

Cook the rice: While the pumpkin and onion cook, add 1 cup long-grain white rice and 2 cups water to a medium pot. Cook according to the package directions (or follow our step guide on cooking white rice!), then remove from the heat and set aside until serving.

Add the garlic and ginger: Stir in 4 minced garlic cloves (about 2 Tbsp) and 1 Tbsp minced fresh ginger into the pumpkin and onion. Cook for 1-2 minutes, stirring often, until the garlic and ginger smell fragrant. Keep an eye on the garlic so it doesn’t brown or burn.

Cook the tomato paste: Add 2 Tbsp tomato paste and stir it through the vegetables. Cook for another 1-2 minutes, stirring frequently, until the paste coats the pumpkin and onion and deepens slightly in color.

Add the spices: Now sprinkle in 1 Tbsp garam masala, 1 tsp curry powder, 1 tsp ground cumin, 1¼ tsp salt, and ½ tsp freshly cracked black pepper. Stir until the pumpkin and onion are evenly coated and the spices are well distributed.

Build the curry sauce: Pour in 1 can (13.66 oz.) full-fat unsweetened coconut milk and 1 can (15 oz.) 100% pumpkin purée. Stir until the pumpkin purée is fully incorporated and the sauce looks smooth and evenly combined. Bring everything to a gentle simmer, then cook for about 10 minutes, stirring occasionally. The sauce should thicken, and the pumpkin should be tender enough to pierce easily with a fork, but the cubes should still hold their shape rather than falling apart.

Balance the flavor: Stir in 1 tsp brown sugar until completely dissolved. Taste the pumpkin curry and adjust the seasoning if needed.

Adjust the consistency: Finally, stir in ¼ cup vegetable broth. The finished curry should be rich and spoonable, not watery! If you prefer a looser curry, add another small splash of broth until it reaches your preferred consistency.

Serve over rice: Divide the cooked rice between bowls and spoon the pumpkin curry over the top. Add your desired toppings and serve warm. Enjoy!

How to Serve Pumpkin Curry

I like to finish my pumpkin curry with fresh cilantro and a squeeze of lime. The cilantro adds a fresh, herby note, while the lime helps brighten up the rich coconut sauce. You can also try parsley or basil, chopped peanuts for a little crunch, or a dollop of sour cream for extra creaminess. And since you already have a fresh pumpkin on hand, save those seeds and make a batch of roasted pumpkin seeds to sprinkle over the top.

This curry is already a full meal with the rice, but I also like to start with my easy puff pastry samosas and onion chutney. They make such a good appetizer pairing, especially when you’re serving this curry to a group, and you’ll probably have a little chutney left to spoon over the curry, too. A side of naan is another one of my favorites for scooping up all that sauce. I also think this meal would be delish with a side of our Indian-style creamed spinach. It’s also vegan, uses several similar ingredients, and serves four, so the two fit together really nicely!

Easy Puff Pastry Samosas

$6.64 recipe / $1.11 serving

Onion Chutney

$0.99 recipe / $0.08 serving

Homemade Naan Bread

$2.62 recipe / $0.32 serving

Indian Style Creamed Spinach

$5.35 recipe / $1.34 serving

Storing & Reheating

Store any leftover pumpkin curry separately from the rice so both keep their best texture. Once cooled, transfer each to an airtight container and refrigerate for up to 3-4 days.

Reheating

For the curry, place the leftovers in a saucepan and warm over medium heat, stirring often, until heated through. The curry will thicken as it sits in the refrigerator, so add a splash of vegetable broth or water if needed to loosen the sauce.

For the rice, I’ll transfer it to a microwave-safe bowl and break up any clumps with a spoon. Add 1 tablespoon of water per cup of rice, cover with a damp paper towel, and microwave in 30-second intervals, stirring between each one, until warmed through.

Freezing

I don’t recommend freezing this vegan pumpkin curry. The coconut milk can separate as it thaws, which may leave the sauce grainy or watery. I’d stick with refrigerating any leftovers and enjoying them within a few days.

Other Vegetable Curry Recipes to Try

• For another veggie-packed option, try our Eggplant Curry, made with roasted eggplant, tomatoes, and warm spices for a thick, smoky curry!
• If you need dinner on the table fast, our 15-Minute Vegetable Curry uses frozen vegetables and a simple coconut curry sauce for an easy weeknight meal.
• I also like our Chickpea Curry when I want something hearty and filling, with chickpeas and kale simmered in a creamy curry sauce.
• For even more plant-based protein, try our Tofu, Spinach, and Green Pea Curry, with tender tofu, plenty of veggies, and warm curry spices.

More Easy Pumpkin Recipes

Easy Pumpkin Soup

$2.69 recipe / $0.67 serving

Pumpkin Bread

$5.45 recipe / $0.21 slice

Chipotle Pumpkin Pasta

$3.34 recipe / $0.84 serving

Pumpkin Muffins

$4.92 recipe / $0.41 each

The post Pumpkin Curry appeared first on Budget Bytes.

“I love this recipe. We make it so often, it is literally taped to the cabinet next to the stove! Works perfect every time. I occasionally swap cannellini beans for the great northern if I cannot find them. Other than that, it’s so perfect!”

Pam

Easy Recipe for Zuppa Toscana

If you’ve never been to Olive Garden or had Zuppa Toscana soup anywhere else, I’d describe it as a creamy potato soup loaded with flavorful Italian sausage, kale, and bacon. The original version uses heavy cream, bacon, and a whole pound of sausage, but I decided to try to lighten it up a bit. I used half-and-half instead of heavy cream, subbed half the sausage for white beans, used smoked paprika for smokiness instead of bacon, and then loaded up on potatoes and kale. The result? Still totally creamy and chock full of flavor, plus a hefty dose of vegetables. Whenever I make this soup, I know I’m going to eat nothing but this for the next four days straight (it has kale, so it’s okay, right?).

And the savings are pretty great, too. The last time I checked, one bowl of Zuppa Toscana at my local Olive Garden would set you back $8.79, whereas this entire batch costs about $9.10 for EIGHT servings (that’s a savings of about $7.65 per serving!) That’s a true budget win, I’d say, and this isn’t the only Olive Garden copycat we’ve recreated for less! Our pasta e fagioli is another restaurant favorite, but instead of a creamy potato broth, it’s a hearty tomato-based soup with beans, vegetables, and pasta.

How to Serve Zuppa Toscana

Zuppa Toscana is truly a meal in a bowl with starchy potatoes, Italian sausage, beans, and plenty of kale, so you definitely don’t need a side. This recipe makes 8 servings (about 1½ cups each), which is plenty for a family dinner or for saving a few portions for later. Ladle the soup into bowls while it’s nice and hot, then add a sprinkle of grated Parmesan so it softens and melts right into the creamy broth.

But if I’m serving it for dinner and want it to be EXTRA filling and hearty, some warm garlic bread is probably my first pick for sides. It’s perfect for soaking up the creamy broth and can warm in the oven as the soup finishes on the stove. A loaf of no-knead bread or soda bread also works well if you want something simple to tear and share at the table. Or for a cozy Italian-inspired dinner, I’d add a crisp simple side salad with romaine, tomatoes, pepperoncini, Parmesan, and Italian dressing. It adds something fresh and crunchy next to the creamy soup, and with warm bread and a little extra Parmesan over each bowl, you’ve basically got the full Olive Garden-at-home experience!

Got Leftovers? Here Are Your Options

This Zuppa Toscana recipe makes 8 hearty servings, so I almost always plan on turning at least part of it into lunch prep. Once the soup has cooled a bit, I portion it into individual 16 oz. containers or jars and keep them in the fridge for easy grab-and-go lunches. Reheating one portion at a time keeps the potatoes and creamy broth in better shape than reheating the whole pot again and again. This soup stores well for up to 3-4 days in the fridge.

If I know I won’t finish it in a few days, I freeze it in portions instead. Silicone molds make that really easy. Once the soup is frozen solid, I transfer the cubes to a zip-top freezer bag so they take up less space and I can pull out only what I need. Frozen Zuppa Toscana will keep well for about 3 months.

To reheat, warm the soup gently on the stovetop or in the microwave, stirring occasionally so the broth heats evenly. Just don’t let it boil, since high heat can make the dairy separate. Or to reheat from frozen, place the frozen soup cubes directly in a saucepan over medium-low heat. Stir and continue heating until the soup is heated through.

If it looks a little thicker after reheating, I just add a splash of broth, water, or half-and-half to loosen it back up!

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Zuppa Toscana

Zuppa Toscana is a creamy, filling, and flavorful soup with Italian sausage, potatoes, and kale. Just like The Olive Garden's, but made from scratch!

Course Main Course, Soup

Cuisine Italian

Total Cost $9.10 recipe / $1.14 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings (1.5 cups each)

Calories 300kcal

Author Beth Moncel

Equipment

• Large Soup Pot or Dutch Oven

Ingredients

• ½ lb. Italian sausage hot or mild, $1.73*
• 1 yellow onion $0.86
• 2 garlic cloves $0.14
• 15 oz. can Great Northern beans $0.92**
• ½ tsp smoked paprika $0.07
• 3 cups chicken broth $0.38***
• 1 cup water $0.00
• 1 lb. red potatoes $1.45
• ½ lb. kale chopped with stems removed, $1.69
• 2 cups half and half room temperature, $1.78****
• ¼ tsp salt $0.01
• 1 pinch red pepper flakes optional, $0.02
• black pepper freshly cracked, (optional) $0.05

Optional Toppings

• cooked bacon crumbled or diced, optional – see notes

Instructions

• Gather all ingredients.
• Add the sausage to a large soup pot and sauté over medium heat, breaking it up into small pieces as it cooks. The sausage should contain enough fat to keep it from sticking, if not add a touch of olive oil. It’s okay if a small amount browns on the bottom of the pot.
• While the sausage is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot and sauté until the onions are softened. The moisture from the onions should help dissolve any browned bits of sausage off the bottom of the pot.
• Drain and rinse the can of beans. Add the beans, smoked paprika, chicken broth, and one cup water. Place a lid on the pot and let it come up to a simmer over medium heat.
• While the pot is heating, cut each potato into quarters lengthwise, then slice across into thin, ⅛" thick slices. Add the potatoes to the pot along with the pre-chopped kale. The kale will fill the pot when it's first added, but the heat from the liquid will wilt it within a few minutes. Stir it occasionally to help the wilting process.
• Let the pot simmer over medium heat for about 15 minutes, or until the potatoes are tender.
• Remove some of the hot broth from the pot, transfer it to a separate bowl, and whisk in the room temperature half and half. Now, pour the tempered half and half mixture back into the soup pot with the potatoes and kale. Bring everything to a gentle simmer (don't let it boil!).
• Season with salt, red pepper flakes, and freshly cracked black pepper if desired.

See how we calculate recipe costs here.

Video

Notes

*You can use hot, mild, or sweet Italian sausage for this soup. Buy loose-ground Italian sausage rather than sausage in casings. 

**You can use any type of white bean you want, such as cannellini or navy beans. If you don’t like beans, you can leave them out and add more sausage or potatoes.

***I use Better Than Bouillon brand soup base to make my broth.

****If you’re not from the U.S., “half and half” is like a lighter version of light cream. Be sure to use room temperature half and half. If you don’t have half and half, you can substitute with an equal mix of room temperature whole milk and heavy cream (use double cream if you’re in the UK).

Optional bacon: The classic Zuppa Toscana usually includes bacon, but to keep prices down and make this soup even easier, I use smoked paprika to add that smoky flavor without the extra cost. If you still want bacon, I’d crumble a little over individual bowls just before serving so you get the flavor without changing the recipe steps. Optional bacon is not included in the recipe cost.

Dairy-free: Some of our readers have replaced the half-and-half with full-fat coconut milk, creamy unsweetened oat milk, or plant-based heavy cream with good results! Coconut milk may add a slight coconut flavor. Whichever substitute you choose, bring it to room temperature and temper it with the hot broth before adding it to the soup. For a thicker soup, blend ½ cup of the beans with some of the broth and stir it back into the soup before adding the dairy-free milk.

Naturally gluten-free: This Zuppa Toscana is naturally gluten-free as written. If you’re cooking for someone who needs to strictly avoid gluten, double-check the labels on your Italian sausage and broth to make sure they’re certified gluten-free.

Nutrition

Serving: 1.5cups | Calories: 300kcal | Carbohydrates: 26g | Protein: 13g | Fat: 17g | Sodium: 674mg | Fiber: 5g

How to Make Zuppa Toscana Step-by-Step Photos

Gather your ingredients and set the half-and-half out to come closer to room temperature. Starting with room-temperature dairy and tempering it later helps it blend smoothly into the hot soup without curdling.

Brown the sausage: Add ½ lb. Italian sausage to a large soup pot and cook over medium heat, breaking it into small pieces as it browns. I didn’t use any extra oil because sausage tends to be pretty fatty. It’s okay if a little sticks to the bottom of the pot because it’ll dissolve in the next steps. A few browned bits on the bottom are a good thing. They’ll add extra flavor to the soup.

While the sausage browns, dice 1 yellow onion and mince 2 cloves of garlic.

Sauté the aromatics: Add the onion and garlic to the pot and continue cooking until the onion is soft and translucent. As the onion releases moisture, stir and scrape up those browned sausage bits from the bottom of the pot.

Build the broth: Drain and rinse one 15 oz. can of Great Northern beans. Add the beans, ½ tsp smoked paprika, 3 cups chicken broth, and 1 cup water to the pot. Stir well, cover the pot, and bring the broth to a simmer over medium heat. The smoked paprika will give that smoky hint that the bacon would have supplied. Sneaky, right?

Prep the potatoes: While the pot is heating up, wash 1 lb. red potatoes and slice them about ⅛-inch thick. Keeping the slices thin and fairly even helps them cook quickly and at the same rate.

Add the vegetables: Add the sliced potatoes and ½ lb. chopped kale to the pot. The kale will look like a lot at first, but it wilts down quickly. Give it a stir occasionally to help it come into contact with the hot soup and wilt. After a few minutes, it’ll have wilted down into the soup nicely. Let the soup simmer over medium heat for about 15 minutes or until the potatoes are tender.

Temper the half-and-half: Now, remove some of the hot broth and stir it into 2 cups room-temperature half-and-half. Gradually warming the dairy before it goes into the pot helps prevent it from separating.

Simmer: Pour the tempered half and half into the pot and bring it up to a gentle simmer. DO NOT let it come to a boil at any point now!

Season to taste: I like my soup spicy (and had used mild Italian sausage), so I seasoned it with a pinch of red pepper flakes. A little freshly cracked black pepper is also nice. Depending on what type of broth you use, you may need to add a little salt (about ¼ tsp).

Serve, and enjoy!

Absolutely deserving of all the internet hype. SO. GOOD.

Other Easy Italian Inspired Soups to Make

• Italian Wedding Soup combines tender homemade meatballs, vegetables, greens, and pasta in a light, savory broth for another hearty bowl that still feels fresh.
• For a meatless option, my easy Minestrone Soup is loaded with vegetables, beans, and pasta, and it’s easy to adjust depending on what you already have on hand!
• Our Lasagna Soup takes things in a richer, cheesier direction with all the familiar flavors of lasagna in an easy, cozy soup.

More Potato Soup Recipes

Classic Potato Soup

$5.41 recipe / $0.90 serving

Loaded Potato Soup

$6.16 recipe / $1.02 serving

Potato Leek Soup

$8.46 recipe / $1.05 serving

Potato Corn Chowder

$5.46 recipe / $0.68 serving

The post Zuppa Toscana appeared first on Budget Bytes.

One Pan, Plenty of Flavor

I made sure these sheet pan chicken thighs and veggies were as simple and easy as they possibly could be, but that doesn’t mean I skimped on flavor. I chose to roast everything at a very high heat (450°F) on purpose. That high heat gives the chicken skin a chance to crisp up and helps the vegetables brown and caramelize around the edges. As the chicken roasts, it also releases its savory juices onto the pan, where they mingle with the seasonings and coat the veggies in all that rich, glossy, deeply savory goodness.

Another little move I make is brushing the seasoned oil underneath the chicken skin, not just over the top. That gets the seasoning right onto the meat, so you’re not relying on the crispy skin to do all the heavy lifting flavor-wise. There’s also no marinating, no precooking, and no extra step halfway through this recipe. And because everything cooks on one pan, there’s less cleanup and more time to enjoy dinner!

Meal Prep it!

This recipe practically meal preps itself! Once the chicken and veggies have cooled, I portion one whole chicken thigh with the roasted vegetables into each container, then add a green salad in a separate compartment (like I’ve shown below). Keeping the chicken whole helps it stay juicy, and keeping the salad separate means I can pull it out before reheating. Store everything covered in the refrigerator and enjoy within 3-4 days.

For lunch, reheat the chicken and veggies until the chicken reaches 165°F. Or switch things up by pulling the meat from the bone and shredding it for a grain bowl, wrap, or salad. I like doing this later in the week when I want lunch to feel different without actually cooking again. 🙂

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Sheet Pan Chicken Thighs

These Sheet Pan Chicken Thighs with veggies roast up juicy, crispy, and full of smoky, cozy flavor for an easy dinner with minimal cleanup!

Course Main Course

Cuisine American

Total Cost $13.30 recipe / $2.66 serving

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 5 servings (1 chicken thigh with veggies each)

Calories 383kcal

Author Melissa Nolan

Equipment

• 15×12 Sheet Pan
• Large Bowl
• Small Bowl
• Pastry Brush

Ingredients

Vegetables

• 1 butternut squash peeled, tipped, seeds removed & small dice, (about 2 lbs.) $3.08
• 1 red onion medium sliced, (2 cups) $1.18
• 1 lb. Brussels sprouts tipped and cut in half, (16oz, 3 cups,) $3.17
• 2 Tbsp vegetable oil $0.08
• 1½ tsp salt $0.06
• 1 tsp black pepper freshly cracked, $0.16
• 1 tsp garlic powder $0.08
• ½ tsp dried thyme $0.06

Chicken Thighs

• 5 chicken thighs bone-in and skin-on, $4.98*
• 2 Tbsp vegetable oil $0.08
• ½ tsp smoked paprika $0.04
• ½ tsp garlic powder $0.04
• ¼ tsp chili powder $0.02**
• ¼ tsp ground cinnamon $0.02
• ¼ tsp dried thyme $0.03
• 1½ tsp salt $0.06
• 1 tsp black pepper freshly cracked, $0.16

US Customary – Metric

Instructions

• Preheat the oven to 450°F. Gather all ingredients and cut all the vegetables.
• For the vegetables, place the cut butternut squash, red onions, and Brussels sprouts in a large bowl. Drizzle in the 2 Tbsp vegetable oil and sprinkle with 1½ tsp salt, 1 tsp pepper, 1 tsp garlic powder, and ½ tsp dried thyme. Toss to coat and lay them flat on the sheet pan.
• For the chicken thighs, in a small bowl, mix the 2 Tbsp vegetable oil, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp chili powder, ¼ tsp cinnamon, ¼ tsp dried thyme, 1½ tsp salt, and 1 tsp pepper.
• Using a pastry brush, completely coat all sides of the chicken thighs, including underneath the skin. Make sure to distribute the seasoning evenly.
• Lay the chicken thighs on top of the vegetables.
• Place the sheet pan in the preheated oven and cook for 30-35 minutes, until the chicken reaches the safe internal temperature of 165°F.
• Remove the pan from the oven and divide the vegetables and chicken thighs evenly between five plates, then enjoy.

See how we calculate recipe costs here.

Notes

*I love using bone-in, skin-on chicken thighs because they stay juicy and develop a nice crispy skin when roasted at a higher temperature. You can also use boneless, skinless chicken thighs, chicken breasts, or pork chops, but these cuts may cook faster than the bone-in thighs. Chicken should reach an internal temperature of 165°F; pork chops should reach 145°F, then rest for 3 minutes.

**Chili powder in the U.S. is a mild seasoning blend typically made with ground chiles, cumin, garlic, and other spices. It isn’t particularly spicy, so don’t substitute an equal amount of cayenne or pure ground chile pepper.

Ovens can run hotter than expected. If the chicken skin or vegetables are browning too quickly before the chicken is cooked through, reduce the oven temperature by 25°F and continue roasting until the chicken reaches 165°F internally.

Nutrition

Serving: 1serving | Calories: 383kcal | Carbohydrates: 37g | Protein: 28g | Fat: 16g | Sodium: 1531mg | Fiber: 9g

how to make Sheet Pan Chicken Thighs Step-by-Step Photos

Gather all of your chicken ingredients: You’ll need 5 bone-in, skin-on chicken thighs (about 2.5 lbs), 2 Tbsp vegetable oil, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp chili powder, ¼ tsp ground cinnamon, ¼ tsp dried thyme, 1 ½ tsp salt, and 1 tsp black pepper.

Also preheat your oven to 450°F.

Gather all of your veggies: You’ll need 1 butternut squash, 1 medium red onion, 1 lb. Brussels sprouts, 2 Tbsp vegetable oil, 1½ tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and ½ tsp dried thyme. Trim the tough ends from the Brussels sprouts and slice each sprout in half. Cut the red onion into chunky slices about ½ inch thick. You don’t need tiny, perfectly identical pieces, but keeping everything roughly the same size helps it cook evenly.

Prep the squash: I know butternut squash can be a tricky one to prep. Here’s how I cut butternut squash: start by peeling 1 butternut squash and trimming off both ends. Cut the squash crosswise where the narrow neck meets the round base. Slice the round portion in half lengthwise and scoop out the seeds with a spoon. Cut both sections into roughly ½-inch cubes. Keeping the pieces fairly consistent helps the squash become tender in the same amount of time as the chicken cooks.

Season the veggies: Add the diced squash, halved Brussels sprouts, and sliced red onion to a large bowl. Drizzle with 2 Tbsp vegetable oil, then sprinkle over 1½ tsp salt, 1 tsp pepper, 1 tsp garlic powder, and ½ tsp dried thyme. Toss well until the vegetables look evenly glossy.

Transfer everything to a 15×12-inch sheet pan. The pan will look nice and full, and that’s okay. There should be a good mix of vegetables spread underneath where the chicken will sit.

Make the seasoned oil: In a small bowl, add 2 Tbsp vegetable oil, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp chili powder, ¼ tsp cinnamon, ¼ tsp dried thyme, 1½ tsp salt, and 1 tsp pepper.

Stir until the spices are evenly dispersed through the oil.

Season the chicken: Use a pastry brush to coat 5 bone-in, skin-on chicken thighs (about 2.5 lbs.) with the seasoned oil. Brush it over all sides and carefully get some underneath the skin, too. Make sure each thigh gets its share of the spice mixture rather than using most of it on the first few!

Add the chicken: Nestle the seasoned chicken thighs on top of the vegetables. The vegetables should sit underneath and around the chicken rather than being moved off to the edges of the pan.

Roast the chicken and vegetables: Place the sheet pan in the preheated 450°F oven and roast for 30-35 minutes. The chicken should look golden and crisp on the outside, and the squash and Brussels sprouts should be tender with browned spots.

Check the chicken with an instant-read thermometer inserted into the thickest part of the thigh without touching the bone. It should register at least 165°F before serving.

Plate it up: Divide the roasted vegetables evenly between five plates and top each portion with one chicken thigh. Spoon over any flavorful vegetables and juices left behind on the sheet pan, then serve hot and enjoy!

What to Serve with Sheet Pan Chicken Thighs

This sheet pan dinner definitely doesn’t need any extras, but I’m never going to talk you out of adding a good side (or dessert!) if you’ve already got the ingredients to hand! Our kale salad is fresh and bright next to the roasted chicken, and the sturdy kale holds up really well alongside all those warm veggies. I’d also add a batch of garlic bread if you want something hearty for soaking up those savory pan juices.

If you’re a sauce person, a little honey mustard sauce on the side is so good with both the chicken and roasted vegetables. And lastly, for a sweet fall treat, I recommend making our pumpkin spice fudge! It only takes 12 minutes to make, but needs some time to set up before serving. Make it the day before, and you can enjoy it for days.

Easy Kale Salad

$5.90 recipe / $1.48 serving

Homemade Garlic Bread

$4.63 recipe / $0.39 serving

Honey Mustard Sauce

$1.58 recipe / $0.26 serving

Pumpkin Spice Fudge

$9.48 recipe / $0.26 serving

Storage & Reheating

Store any leftover chicken and vegetables in an airtight container in the refrigerator for 3-4 days. Let everything cool first before storing to avoid trapping condensation in the container and making the food soggy.

Reheating

For the best texture, reheat leftovers in a 350°F oven or air fryer for about 10-15 minutes, or until the chicken is heated through. This helps the skin crisp back up a little better than the microwave.

Freezing

You can freeze the cooked sheet pan chicken thighs and veggies for up to 3 months in a freezer-safe container. Just keep in mind the vegetables will be much softer once thawed. For the best texture, I’d freeze the chicken separately if you know ahead of time that you’re saving some for later.

Other Sheet Pan Dinners to Try

• Our Sheet Pan Turkey Meatballs with Root Vegetables are another cozy option, with juicy turkey meatballs, hearty veggies, and a sweet and tangy maple-Dijon glaze.
• If you want another way to use chicken thighs, try my Sheet Pan Honey Mustard Chicken and Veggies. The sweet and tangy honey mustard sauce is SO good with all those roasted vegetables.
• I also really like this Sheet Pan Chicken Sausage Dinner when I need to use up vegetables hanging around in the fridge. It’s super flexible and comes together in about 45 minutes.

More Easy Chicken Thigh Recipes

Air Fryer Chicken Thighs

$8.74 recipe / $2.18 serving

Sweet and Spicy Glazed Chicken Thighs

$3.36 recipe / $0.84 serving

Roasted Chicken and Vegetables

$10.94 recipe / $2.74 serving

Braised Chicken and Peaches

$13.60 recipe / $2.72 serving

The post Sheet Pan Chicken Thighs appeared first on Budget Bytes.

Potato Soup Recipes

Can we all just agree that there aren’t too many things better than a big, warm and cozy bowl of potato soup? Adding potatoes to any soup recipe instantly takes it to an entirely new level. Here are my top picks for the best potato soups!

1. Classic Potato Soup

Classic Potato Soup

This easy Classic Potato Soup recipe turns a handful of everyday ingredients into a thick, creamy, and deeply comforting meal in under an hour.

5 from 5 votes

$5.41 recipe / $0.90 serving Get the Recipe

Sometimes you just can’t beat a classic! This potato soup is thick and creamy, but there’s no heavy cream or expensive add-ins in sight! This recipe makes six generous servings for around $0.90 each, so this is serious budget comfort food.

2. Ham and Potato Soup

Ham and Potato Soup

This ham and potato soup is creamy but not too heavy and loaded with fresh veggies and salty ham. It's perfect for the seasonal transition!

5 from 20 votes

$11.25 recipe / $1.40 serving Get the Recipe

Got leftover ham? I say turn it into this cozy ham and potato soup! It’s loaded with tender potatoes, carrots, celery, and salty ham for the easiest dinner soup ever. You can also use a ham steak if you don’t have leftovers waiting in the fridge.

3. Zuppa Toscana

Zuppa Toscana

Zuppa Toscana is a creamy, filling, and flavorful soup with Italian sausage, potatoes, and kale. Just like The Olive Garden's, but made from scratch!

4.84 from 166 votes

$9.10 recipe / $1.14 serving Get the Recipe

Our version of zuppa toscana is packed with Italian sausage, kale, creamy potatoes, and white beans in a rich & flavorful broth. It’s hearty, veggie-packed, and exactly the sort of cozy soup that belongs on the menu once the weather starts to cool down. Trust me, your family will LOVE it.

4. Potato Leek Soup

Potato Leek Soup

This creamy Potato Leek Soup recipe is rich & cozy, made with buttery leeks, tender potatoes, and a few simple techniques for the best texture.

5 from 5 votes

$8.46 recipe / $1.05 serving Get the Recipe

My easy potato leek soup keeps things simple with tender potatoes and mild, buttery leeks in a flavorful broth. I like to mash and blend some of the potatoes, while others are kept whole, leaving you a really nice mix of silky soup and tender potato pieces.

5. Potato Corn Chowder

Potato Corn Chowder Recipe

This creamy Potato Corn Chowder is the ultimate vegetarian comfort food! With tender potatoes, corn, and a rich, velvety broth, it’s seriously delicious!

4 from 10 votes

$5.46 recipe / $0.68 serving Get the Recipe

Sweet corn and tender potatoes make this potato corn chowder extra hearty without sending the grocery bill through the roof. It’s creamy, cozy, seriously flavorful (I know this for a fact because it’s my recipe 😉), and makes eight servings for about $0.68 each. Now that’s my kind of soup!

6. Creamy Loaded Potato Soup

Loaded Potato Soup Recipe

Loaded Potato Soup is like your favorite baked potato with all the fixins, including bacon, sour cream, green onion, and cheese, but in a bowl!

4.89 from 45 votes

$6.16 recipe / $1.02 serving Get the Recipe

This loaded potato soup takes classic potato soup firmly into comfort-food territory. It has chunky potato pieces, a velvety creamy base, and plenty of room for all your favorite toppings. Add bacon, cheese, green onions, sour cream, or whatever you have on hand!

More Hearty Main Dishes Featuring Potatoes

Potatoes aren’t just for side dishes! They’re also one of my favorite ways to bulk up a meal without spending a lot of extra money. And they really do fill you up for pennies!

7. Ham and Potato Casserole

Ham and Potato Casserole Recipe

This Ham and Potato Casserole is insanely delicious and absolutely perfect when you want something a little extra special for breakfast or brunch!

4.73 from 18 votes

$8.46 recipe / $1.41 serving Get the Recipe

This ham and potato casserole is loaded with tender potatoes, salty ham, sharp cheddar, and a creamy homemade sauce. Everything bakes together until hot, bubbly, and golden around the edges. It’s hearty enough for dinner, but it also works really well for brunch, holidays, or anytime you need an easy meal that feeds a crowd.

8. Sheet Pan Kielbasa, Potatoes, and Green Beans

Sheet Pan Kielbasa Potatoes and Green Beans

Sheet pan meals don't get any easier or more delicious than this Sheet Pan Kielbasa Potatoes and Green Beans dinner.

4.72 from 71 votes

$9.47 recipe / $2.37 serving Get the Recipe

You only need six ingredients for this sheet pan kielbasa, potatoes, and green beans dinner, making it a great option for busy nights! The smoky kielbasa and steak seasoning give those potatoes SO much flavor as they cook. You won’t need much else here, as this is already a full meal on one pan!

9. Smoky Potato Chickpea Stew

Smoky Potato Chickpea Stew

This Smoky Potato Chickpea Stew is a hearty and filling plant-based dish that will keep you full and warm this winter!

4.88 from 138 votes

$7.05 recipe / $1.18 serving Get the Recipe

This hearty and delicious smoky potato chickpea stew is full of lots of veggies and simmered in a smoky, warm broth that is perfect year-round but especially during the winter season. It’s a totally vegan soup I’ll happily stock my freezer with!

Potato Salad Recipes

Whether you like your potato salad creamy and classic, warm and tangy, or with a little Cajun kick, I’ve got you covered! These easy potato salads are perfect for cookouts and potlucks, but I’m definitely not waiting for summer to come back round again to make them.

10. CLassic Southern Potato Salad

Classic Potato Salad

This creamy Potato Salad uses both mustard and mayonnaise for a super flavorful dressing that is rich, tangy, and classic.

4.88 from 16 votes

$6.47 recipe / $0.81 serving Get the Recipe

If I’m craving a classic, creamy potato salad, this is the one I’m reaching for. Our classic potato salad has a rich mayo-and-mustard dressing, tender potatoes, and plenty of crunch from celery and green onions. It’s an easy, crowd-friendly side for cookouts, holidays, or pretty much any family gathering.

11. German Potato Salad

German Potato Salad

This Southern German-style potato salad is made with tender potatoes, crispy bacon, onions, and a tangy mustard-vinegar dressing instead of mayo!

4.74 from 19 votes

$7.93 recipe / $1.32 serving Get the Recipe

If you want a break from the usual creamy potato salad, try this German potato salad. Thick-cut potatoes, crispy bacon, and a tangy mayo-free dressing give it a completely different flavor and texture from the classic version.

12. Cajun Potato Salad

Cajun Potato Salad

Cajun Potato Salad is creamy, spicy, smoky, and absolutely packed with flavor! It's the perfect side dish for any summer gathering.

4.58 from 7 votes

$5.22 recipe / $0.87 serving Get the Recipe

Time to liven up the traditional potato salad with this spicy, flavorful Cajun potato salad! It has a little bit of a kick thanks to the Cajun seasoning and a dash of hot sauce, but it still maintains that creamy, delicious flavor and texture that I love.

Classic Side Dishes

Mashed, baked, roasted, smothered in cheese…potatoes really can do it all. These classic sides are cozy, budget-friendly, easy, and always welcome at my dinner table.

13. Mashed Potatoes

Mashed Potatoes Recipe

Follow these easy steps to make the smoothest, fluffiest, cloud-like mashed potatoes you've ever had! Plus ideas for more flavor add-ins.

4.88 from 8 votes

$2.29 recipe / $0.45 serving Get the Recipe

A big bowl of buttery mashed potatoes is pretty hard to beat when you’re craving comfort but trying to stay within budget. This classic version is fluffy, creamy, genuinely easy to make, and versatile enough to serve with everything. And I mean everything. Stews, casseroles, meatloaf, roasted veggies…there’s really no wrong answer when mashed potatoes are the question.

14. Classic Baked Potatoes

How to Make Baked Potatoes

Learn how to make the best baked potatoes with flavorful, crispy skin and fluffy insides in three easy steps. Baked potato topping ideas included!

4.91 from 11 votes

$1.62 recipe / $0.40 serving Get the Recipe

A classic baked potato is one of those budget-friendly sides I come back to again and again. They’re inexpensive, filling, and that crispy skin and fluffy center is the perfect blank canvas for whatever toppings you have on hand!

15. Twice Baked Potatoes

Twice Baked Potatoes

Twice baked potatoes are the ultimate comfort food featuring fluffy mashed potatoes, bacon, cheddar cheese, and more delicious toppings.

4.83 from 23 votes

$7.95 recipe / $0.99 serving Get the Recipe

My family would happily have these twice-baked potatoes for dinner any night of the week. They’re loaded with bacon, cheese, sour cream, and butter, then baked until golden on top with crisp potato skins. They’re a little more indulgent than a regular baked potato, but still easy and budget-friendly!

16. Scalloped Potatoes

Scalloped Potatoes

These rich and creamy scalloped potatoes are the perfect comfort food side dish to pair with your holiday meal or any weeknight dinner!

5 from 8 votes

$4.09 recipe / $0.45 serving Get the Recipe

These scalloped potatoes prove that a few budget-friendly ingredients can still make a side dish feel extra special. Thinly sliced potatoes are layered with a rich, velvety milk-based sauce, then baked until tender and creamy. I think they’re holiday-table worthy, but simple enough to serve with a regular weeknight dinner, too.

17. Potatoes Au Gratin

Potatoes Au Gratin

Thinly sliced potatoes baked in a creamy, cheesy sauce make this Potatoes Au Gratin recipe pure potato casserole heaven.

4.65 from 14 votes

$5.33 recipe / $0.67 serving Get the Recipe

When only cheesy potatoes will do, make potatoes au gratin. It has layers of tender potatoes and plenty of cheddar, all baked together until bubbly and golden on top. YUM.

18. Oven Roasted Potatoes

Oven Roasted Potatoes

These Oven Roasted Potatoes are an easy side made with russet potatoes, a quick parboil, and simple seasonings for deeply golden edges and fluffy centers.

5 from 3 votes

$1.75 recipe / $0.43 serving Get the Recipe

Roasted potatoes are one of my favorite low-fuss sides because I can get them in the oven, then work on the rest of dinner. My oven-roasted potatoes get a quick par-boil first, which roughs up the surface and helps create extra crispy, deeply golden edges in the oven. The centers stay wonderfully soft and creamy!

Breakfast Recipes

Potatoes for breakfast? Absolutely! They’re an inexpensive way to make breakfast a whole lot more filling, whether you crisp them in a skillet, roast them in the oven, or pair them with eggs and ham. These recipes are perfect for weekend breakfasts, brunch, and meal prep.

19. Ham and Potato Frittata

Ham & Potato Frittata

Potatoes, eggs, and ham, this frittata is all of your breakfast favorites in one dish. Filling and flavorful on a dime. 

4.32 from 16 votes

$5.79 recipe / $0.72 serving Get the Recipe

Potatoes, eggs, and ham come together in this ham and potato frittata for a seriously filling breakfast on a budget. The thinly sliced potatoes bulk out the frittata without adding much cost, and it reheats well, so you can cook once and have breakfast ready for the next few days.

20. Skillet Breakfast Potatoes

Skillet Breakfast Potatoes Recipe

These Skillet Breakfast Potatoes have a buttery, tender inside and crispy golden brown outside. They’re so good, super easy, and always a favorite!

No ratings yet

$2.58 recipe / $0.65 serving Get the Recipe

I’m always happy to skip the brunch bill and make these skillet breakfast potatoes at home instead. They’re buttery and tender in the middle with crisp, golden edges, and they cook right on the stovetop. I’d serve them with eggs and toast for an easy, filling breakfast (and you don’t even need to leave your house for it!)

21. Smoky Roasted Breakfast Potatoes

Smoky Roasted Breakfast Potatoes

These Smoky Roasted Breakfast Potatoes cook in the oven, leaving your hands and pans free to cook your eggs and enjoy a stress-free breakfast!

5 from 7 votes

$1.92 recipe / $0.48 serving Get the Recipe

Add these smoky roasted breakfast potatoes to your next weekend breakfast or brunch when you want an easy, mostly hands-off side. A generous sprinkle of smoked paprika gives them tons of flavor, and because they cook in the oven, you can get on with the eggs, bacon, or whatever else you’re serving alongside them.

22. Country Breakfast Bowls

Country Breakfast Bowls

Country breakfast bowls combine roasted potatoes, scrambled eggs, salsa, and cheese for an easy freezer-friendly make ahead breakfast meal prep!

4.88 from 71 votes

$7.76 recipe / $1.29 serving Get the Recipe

If mornings are hectic, these country breakfast bowls are a great one to meal prep ahead of time. Seasoned roasted potatoes are topped with scrambled eggs, salsa, and cheddar for a filling breakfast you can stash in the fridge or freezer. Then all you need to do in the morning is heat one up and dig in! So easy.

More Great Recipe Roundups

Easy Ground Beef Recipes

Cheap & Easy Chicken Thigh Recipes

26 Cozy Casserole Recipes

Best Homemade Soup Recipes

The post Easy Potato Recipes appeared first on Budget Bytes.