Easy Ratatouille Recipes

Ratatouille might sound fancy, but at heart, it’s a practical way to turn a pile of summer vegetables into something delicious. This rustic dish comes from Provence in southern France and traditionally brings eggplant, zucchini, tomatoes, peppers, and other seasonal produce together until tender. These two recipes take that familiar vegetable medley in less traditional but very practical directions for everyday cooking!

1. Homemade Ratatouille

Ratatouille Recipe

This Homemade Ratatouille is packed with layers of fresh veggies, marinara sauce, and melty cheese. A simple, cozy side dish that tastes like comfort!

4.78 from 68 votes

$7.02 recipe / $0.88 serving Get the Recipe

Our homemade ratatouille takes a different route from the traditional chunky vegetable stew. Thin slices of eggplant, zucchini, yellow squash, and tomatoes are layered over marinara, similar to a vegetable tian, then baked until tender and topped with melted cheese. It looks impressive, but all you really need to do is slice, layer, and bake before serving it with bread, polenta, rice, or whatever else you fancy for dinner.

2. Ratatouille Frittata

Ratatouille Frittata

Ratatouille Frittata combines the rich and complex flavors of ratatouille with the ease of an egg frittata. Great for low carb dieters or using up that summer bumper crop! 

4.78 from 9 votes

$7.32 recipe / $0.92 serving Get the Recipe

Ratatouille already brings together some of summer’s best vegetables, and this ratatouille frittata bundles eggplant, zucchini, onion, and tomatoes into one filling dish. Eggs are also one of the more affordable protein options again (thankfully!), and this recipe stretches six eggs into eight generous slices. I’ll happily serve this one for breakfast, brunch, lunch, OR dinner!

Budget-Friendly Mains Featuring Eggplant

This is where eggplant really earns its place in my grocery cart. Its hearty texture makes it easy to build a filling dinner around inexpensive staples like rice, pasta sauce, cheese, and pantry spices. One recipe even pairs two whole eggplants with only ½ lb. ground beef to make four servings! Here are some of our favorite dinners using eggplant.

3. Eggplant Parmesan

Eggplant Parmesan

This tasty Eggplant Parmesan is baked, not fried, but full of flavor and texture! It's a veggie-packed dish perfect for the whole family.

5 from 14 votes

$9.98 recipe / $1.11 serving Get the Recipe

This eggplant Parmesan is comfort in a casserole dish for me! This recipe skips frying the eggplant, and bakes it instead…which means less oil, mess, and hands-on work! Once the breaded slices are golden and crisp, layer them with marinara and plenty of cheese, then bake again until everything is bubbly and gooey. YUM.

4. Eggplant Curry

Eggplant Curry

This Eggplant Curry recipe is inspired by baingan bharta with roasted eggplant and tomatoes, warm spices, and a quick curry-paste shortcut. Cozy and easy!

4.63 from 8 votes

$7.32 recipe / $1.83 serving Get the Recipe

My eggplant curry is a budget-friendly take on the baingan bharta I order from my favorite Indian restaurant. Roasted eggplant and tomatoes are mashed into onion, garlic, ginger, red curry paste, and aromatic pantry spices for a thick, smoky curry that tastes even better the next day. You can roast the vegetables ahead, and the finished curry freezes beautifully! Top tip: If you need this dish to stay vegetarian or vegan, check that your curry paste doesn’t contain shrimp paste!

5. Soy Glazed Eggplant Stir Fry

Soy Glazed Eggplant

This Soy Glazed Eggplant stir fry is a super fast and easy vegetarian weeknight dinner, which also meal preps well for the week.

4.89 from 51 votes

$3.86 recipe / $0.97 serving Get the Recipe

Our soy glazed eggplant turns one eggplant and a few pantry staples into a sweet, salty, garlicky stir-fry in only 20 minutes. We use fresh ginger because it gives the glaze a much brighter flavor than dried ginger (I recommend storing the remaining ginger in the freezer so none goes to waste!) Serve it over rice with peanuts and green onions, then add broccoli or snow peas if you want to make the meal go even further!

6. Roasted Eggplant with Meat Sauce

Roasted Eggplant with Meat Sauce

Roasted Eggplant with Meat Sauce is an elegant low carb main dish that will leave you satisfied. Pair with a simple green salad for a complete meal.

4.90 from 28 votes

$8.23 recipe $2.06 serving Get the Recipe

Two eggplants help a modest ½ lb. of ground beef go much further in our roasted eggplant with meat sauce. The eggplant halves roast cut-side down, which traps the steam and leaves the centers soft and creamy beneath all that rich tomato sauce. For a vegetarian version, finely chopped mushrooms make a great replacement (I’d cook them until the liquid evaporates and they begin to brown for the best flavor!).

7. Summer Vegetables in Red Sauce

Summer Vegetables in Red Sauce

Colorful summer vegetables simmered in a red sauce and spooned over warm polenta make a hearty and inexpensive summer meal.

4.88 from 8 votes

$8.15 recipe / $1.36 serving Get the Recipe

Got a crowded crisper drawer? I’d call that the perfect excuse to make our summer vegetables in red sauce! We add the eggplant, bell pepper, and zucchini in stages so each one becomes tender without anything turning mushy. Spoon it over budget-friendly Parmesan polenta, pasta, mashed potatoes, or sturdy toast for an easy dinner starring eggplant!

Pasta Night, Two Ways

Eggplant pastas can be rich and cozy or fresh and summery, and I’ve got one of each here. Choose between a savory tomato-based pasta for dinner and a pesto pasta salad that’s perfect for cookouts and meal prep!

8. Pasta with Eggplant Sauce

Pasta with Eggplant Sauce

This Pasta with Eggplant sauce gets an extra savory boost from a secret ingredient – anchovies!

4.37 from 11 votes

$6.27 recipe / $1.05 serving Get the Recipe

I’m all for getting every last bit of flavor out of what I’ve got, and smart flavor boosters are a great way to do it. In our pasta with eggplant sauce, that means adding a little anchovy paste. You only need 1 teaspoon to give the tomato sauce loads of savory depth, and don’t worry, it won’t make the pasta taste fishy! Cut the eggplant into small ½-inch cubes so it softens evenly and becomes silky in the sauce.

9. Ditalini Pasta Salad

Ditalini Pasta Salad

This easy Ditalini Pasta Salad is packed with roasted summer veggies, tossed in pesto, and finished with a sprinkle of feta. Delicious & meal prep friendly!

4.75 from 4 votes

$8.67 recipe / $1.08 serving Get the Recipe

Those tiny pasta tubes make this ditalini pasta salad especially easy to scoop at cookouts! Roasted eggplant is tossed with zucchini, bell pepper, pesto, and salty feta for a colorful and incredibly delicious summer side. I always make this one ahead because the flavors only get better after a brief chill. Use store-bought pesto for convenience or homemade pesto to keep the cost down!

Easy Eggplant Appetizers and Lunch Ideas

Eggplant isn’t only for casseroles, curries, and pasta sauce. I’ll blend it into a creamy dip, pile it onto a cheesy toasted roll, or roast it with lemon and garlic for filling pita pockets. These easy eggplant recipes cover everything from party snacks to simple lunches and dinners.

10. Baba Ganoush

Baba Ganoush

Make your own fresh and flavorful Baba Ganoush to dip pita or fresh vegetables.

4.50 from 2 votes

$3.07 recipe / $0.77 serving Get the Recipe

I’m usually the first to reach for hummus at the snack table, but when baba ganoush is in the mix, I can’t resist its creamy, garlicky, lemony flavor! Whole eggplants and garlic roast together before being blended with tahini, lemon, paprika, and salt. Let the eggplant roast until its skin is wrinkled and the center is completely soft as that’s how you know it’s ready to scoop!

11. Eggplant Mozzarella Sandwiches

Eggplant Mozzarella Sandwiches

These Eggplant Mozzarella Sandwiches are an easy vegetarian dish with plenty of options for customizing to fit your tastes and budget.

5 from 13 votes

$6.41 recipe / $2.14 serving Get the Recipe

When a cold veggie sandwich won’t do, these eggplant mozzarella sandwiches pile saucy sautéed eggplant and melty mozzarella onto garlic-butter toasted rolls. Fresh mozzarella gives you the dreamiest melt, but shredded full-fat mozzarella works when it’s the better buy. I’d only assemble what you plan to eat and refrigerate the remaining filling separately to avoid soggy sandwiches.

12. Oven Roasted Greek Stuffed Pitas

Oven Roasted Greek Stuffed Pitas

These Oven Roasted Greek Stuffed Pitas are an easy make ahead lunch with big flavor and little effort. 

4.58 from 19 votes

$10.95 recipe / $1.37 serving Get the Recipe

Most of the work for these oven roasted Greek stuffed pitas happens in the oven, where chicken, eggplant, tomatoes, peppers, and red onion roast in a lemon-garlic marinade. Finish the roasted filling with salty feta and fresh parsley, then stuff it into warm pita pockets. It also stores well for easy make-ahead lunches!

More Recipe Roundups

15 Easy Carrot Recipes

21 Tomato Recipes Worth Making While They’re in Season

16 Greek-Inspired Recipes

23 Mushroom Recipes

The post 12 Eggplant Recipes You Need to Try appeared first on Budget Bytes.

A Quick and Cheesy One-Pot Dinner

Our chicken and rice casserole is a reader favorite, so I wanted to create another easy option, this time swapping the rice for one of my favorite small, quick-cooking pasta shapes, orzo! I season the chicken with garlic powder, onion powder, and smoked paprika and brown it in butter and olive oil, then give the orzo a two-minute toast before adding broth and milk. The seasonings add warm, smoky flavor, and the milk and butter make the sauce creamy and rich. The orzo also thickens the casserole as it simmers, so I don’t need to make a roux or add any canned condensed soup.

You can never have enough cheese in a casserole like this, either! I give this cheesy chicken broccoli casserole a double hit of cheddar by stirring half into the sauce and sprinkling the rest on top. I also use one of my favorite budget veggie shortcuts, frozen broccoli, for a pop of green and some extra nutrition, making this casserole a complete meal on its own.

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Chicken Broccoli Casserole

This Chicken Broccoli Casserole recipe is a complete 30-minute meal with seasoned chicken, creamy cheddar orzo, broccoli, and a golden cheesy top.

Course Main Course

Cuisine American

Total Cost $8.75 recipe / $2.18 serving

Prep Time 7 minutes minutes

Cook Time 23 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings (1½ cups each)

Calories 610kcal

Author Jess Rice

Equipment

• Mixing bowl
• Large Broiler Pan or Oven-Safe Sauté Pan

Ingredients

• 1 lb. chicken breast tenderloins $5.12*
• 1½ tsp salt divided, $0.01
• ½ tsp black pepper freshly cracked, $0.02
• 1 tsp garlic powder $0.05
• 1 tsp onion powder $0.05
• 1 tsp smoked paprika $0.08
• 2 Tbsp salted butter $0.34
• 1 Tbsp olive oil $0.17
• 1½ cups orzo uncooked, $0.54
• 2½ cups chicken broth $0.30**
• 1 cup whole milk room temperature, $0.24
• 3 cups frozen broccoli florets roughly chopped, $0.86***
• 4 oz. cheddar cheese shredded, (1 cup) $0.97****

Instructions

• Gather ingredients. Roughly chop the broccoli florets.
• Cut the chicken breast tenderloins into bite-size pieces. (You can totally use chicken thighs or whole breasts for this recipe. I just saw these tenderloins at the grocery store and the price was right!).
• Transfer the chicken to a medium mixing bowl with 1 tsp salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss until evenly coated.
• Melt butter and olive oil in a large broiler pan or an oven-safe sauté pan over medium heat. Add seasoned chicken.
• Cook until the chicken is cooked through, about 6 minutes per side, 12-15 minutes total.
• Next, add the orzo to the pan and toss it with the chicken to lightly toast it, about 2 minutes.
• Deglaze the pan with the chicken broth. Stir everything together and turn the heat down to medium-low.
• Shred cheddar cheese and set aside. Set oven to broil on high.
• Add room temperature whole milk to the skillet and stir to combine.
• Add chopped broccoli florets. Simmer everything for about 8 minutes or until the orzo is done to your liking, and most of the liquid has been absorbed.
• Stir in half of the cheddar cheese.
• Add the rest of the cheddar cheese on top and sprinkle with the remaining salt and any extra pepper you might like.
• Transfer to oven and broil for 3-5 minutes until the cheese has melted, or just put the lid on your pan and melt the cheese on the stovetop.

See how we calculate recipe costs here.

Notes

*I used chicken breast tenderloins because I found them for a great price, but boneless, skinless chicken breasts or thighs also work. Cut them into bite-sized pieces (about 1 inch) and cook until the thickest pieces reach 165°F. Or to save time, use about 3 cups of chopped or shredded cooked chicken and add it when you stir in the cheese.

**We use Better Than Bouillon to keep our broth costs low.

***I use frozen broccoli because it’s inexpensive and easy to keep on hand. Run it under cold water to thaw slightly, then chop any large florets. Fresh broccoli also works, but it’ll have a little more bite. I like frozen broccoli here because it’s blanched before freezing so it becomes perfectly tender in the casserole.

****Mild cheddar gives a gentler flavor, while sharp cheddar adds a stronger cheesy punch (which I love). Use whichever cheddar you prefer. Shred it from a block for the smoothest melt.

Nutrition

Serving: 1serving | Calories: 610kcal | Carbohydrates: 52g | Protein: 43g | Fat: 25g | Sodium: 1829mg | Fiber: 4g

how to make Chicken Broccoli Casserole Step-by-Step Photos

Gather all of your ingredients. Run 3 cups frozen broccoli florets under cold water until slightly thawed and easier to cut. Drain well, then roughly chop any large florets into bite-sized pieces.

Cut the chicken: Slice 1 lb. chicken breast tenderloins into roughly 1-inch bite-sized pieces. Try to keep them close in size so they cook evenly. Chicken breasts or boneless, skinless thighs also work.

Season the chicken: Add the chicken to a medium bowl with 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika. Toss until every piece has an even reddish coating with no bare spots.

Cook the chicken: Melt 2 Tbsp salted butter with 1 Tbsp olive oil in a large, deep broiler-safe skillet or oven-safe sauté pan over medium heat. Once the butter is melted and foaming, add the seasoned chicken in an even layer. Avoid overcrowding the pan so the chicken can brown. Let the chicken cook for about 6 minutes before turning the pieces.

Continue cooking for another 6 minutes, or until lightly browned, opaque through the center, and the thickest pieces reach 165°F (about 12-15 minutes total). Lower the heat slightly if the chicken begins darkening too quickly.

Toast the orzo: Add 1½ cups dry orzo to the chicken. Stir continuously for about 2 minutes, until the pasta looks glossy from the butter and oil and a few pieces become lightly golden. It should begin to smell slightly nutty.

Deglaze with the broth: Pour in 2½ cups chicken broth. It may steam and bubble quickly at first. Scrape your spoon across the base and into the corners of the pan to loosen all the browned, seasoned bits, then reduce the heat to medium-low.

Shred the cheese: While the broth heats, shred 4 oz. cheddar cheese to make about 1 cup. Divide it into two equal portions and set the broiler to high.

Add the milk: Once the broth reaches a gentle simmer, slowly pour in 1 cup room temperature whole milk, stirring as you pour. The mixture will look thin and pale at this stage. I use room temperature milk here is it’s less likely to split once it hits the hot skillet.

Simmer the orzo and broccoli: Stir in the 3 cups chopped broccoli and let everything return to a gentle simmer. Simmer for about 8 minutes, stirring every few minutes and running your spoon across the entire base and into the corners. The orzo is ready when it is tender and most of the liquid has been absorbed, but the sauce still looks slightly loose and glossy. If the orzo is firm but the pan looks dry, add another 2-4 Tbsp broth. If the mixture is too loose, simmer for another minute or two.

Make it cheesy: Stir in ½ cup shredded cheddar. Continue stirring until the cheese has completely melted and the sauce looks smooth and creamy.

Add the cheesy topping: Sprinkle the remaining ½ cup shredded cheddar evenly over the casserole. Add the remaining ½ tsp salt and any extra black pepper you may like over top.

Broil until golden: Carefully transfer the pan to the oven and broil for 3-5 minutes, watching closely. Remove it when the cheddar is fully melted and bubbling with golden-brown spots. If your pan isn’t broiler-safe, cover it with a lid and let the cheese melt on the stovetop instead. Let the casserole rest for about 5 minutes so the bubbling settles and the sauce thickens slightly before serving. Enjoy!

Serving Suggestions

I usually serve this chicken broccoli casserole for my family in bowls as-is because it already has chicken, pasta, and broccoli. If I do add a side, I’ll go with something fresh or add a quick vegetable. Half a batch of our green bean salad makes enough for 4 people (the full recipe serves 8, so make it all if you want leftovers!). Its crisp green beans, juicy tomatoes, and lemon dressing add a nice contrast to the creamy, cheesy orzo!

My family also loves it with these inexpensive air fryer carrots. I put the carrots in the air fryer when I add the broccoli to the skillet, and everything finishes at about the same time. My sautéed asparagus is another easy option that serves four and takes just 7 minutes to cook. Start it in a second skillet before you stir in the cheese, and it should be ready by the time the casserole is broiled.

Storage & Reheating

Let the leftovers cool, then transfer them to an airtight container and refrigerate for 3-4 days. Don’t be surprised if the casserole looks different the next day! The cheese and orzo firm up as they chill, so everything will look more compact and less creamy than it did straight from the skillet.

Reheating

I usually reheat individual servings in the microwave because it’s the easiest way to soften the orzo and heat everything through. Add a splash of broth, cover loosely, and microwave in 60-second intervals, stirring between each, until hot. If you’re reheating several servings, add them to a skillet with a little broth and warm over medium-low heat, stirring occasionally. This loosens everything nicely, but you’ll lose that broiled cheesy top.

Freezing

Transfer leftover broccoli chicken casserole to an airtight, freezer-safe container and freeze for up to 2 months. I don’t usually recommend freezing pasta because it can become soft or mushy after thawing, BUT casseroles like this make great freezer meals, so I’m willing to overlook a possible texture change for an easy dinner later! Thaw it overnight in the refrigerator before reheating (or use the defrost setting on your microwave in a pinch). The sauce won’t be quite as creamy, but the flavor is still delicious!

Love Chicken Casseroles? Try These Recipes Next:

• Our Million Dollar Chicken Casserole tastes indulgent but costs under $10, with browned mushrooms, a cheesy homemade sauce, and buttery cracker crumbs.
• My family is always happy when our Chicken and Rice Casserole is on the menu. It stretches one chicken breast into six servings with rice, carrots, broccoli, and cheddar.
• Poppy Seed Chicken brings old-fashioned casserole comfort with tender chicken, tangy sour cream sauce, and a poppy-speckled cracker topping.

More Broccoli Cheddar Recipes

Broccoli Cheese Casserole

$5.78 recipe / $0.96 serving

Broccoli Cheddar Soup

$5.34 recipe / $1.33 serving

Broccoli Cheddar Pizza

Broccoli Cheddar Chicken Salad

$4.84 recipe / $1.61 serving

The post Chicken Broccoli Casserole appeared first on Budget Bytes.

Easy Lentil Burgers That Hold Together

I’ve learned firsthand that making a vegan meal satisfying enough to win over meat eaters can be tricky! So I made sure these lentil burgers have plenty of bold, familiar burger flavor from garlic, tomato paste, paprika, cumin, salt, and pepper. Beyond getting the flavor right, I also wanted the texture to be perfect (and avoid dense, mushy patties!). To do that, I pulse only some of the cooked lentils with the seasonings to create a thick, sticky base, then fold in the remaining lentils whole for a heartier texture.

Grated carrots and onions add mild sweetness and a little crunch, and flour absorbs excess moisture so the mixture is easier to shape. I firmly pack everything into four generous patties about ½ inch thick. They’ll still be delicate when you flip them halfway through, so take it slow and use a wide spatula. The patties become sturdier during the final 15 minutes and finish with lightly crispy edges. For another hearty meatless patty that doesn’t rely on expensive meat substitutes, try our black bean burgers next!

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Lentil Burgers

Skip the grill and make these easy Lentil Burgers in the oven. They’re hearty, totally vegan, and hold together with simple pantry ingredients!

Course Main Course

Cuisine American

Total Cost $2.57 recipe / $0.64 serving

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 410kcal

Author Melissa Nolan

Equipment

• Medium Pot
• Colander
• Food Processor
• Large Bowl
• Sheet Pan
• Box Grater

Ingredients

• 1½ cups dry brown lentils uncooked, (250g) $1.14*
• 4½ cups water $0.00
• 2 garlic cloves minced, $0.12
• 1 Tbsp tomato paste $0.08
• 1 tsp salt $0.04
• ½ tsp black pepper freshly cracked, $0.08
• ½ tsp paprika $0.02
• ½ tsp ground cumin $0.04
• ½ cup carrot grated, (70g, 1 small carrot) $0.14
• ¼ cup onion grated, (40g, ½ onion) $0.11
• 3 Tbsp all-purpose flour 30g, $0.03**
• nonstick spray $0.03
• 4 hamburger buns $0.74

Instructions

• Gather and prepare all ingredients. Preheat the oven to 400°F.
• Bring the water to a simmer in a medium pot. Once it’s simmering, add the lentils. Let the pot return to a simmer, then place a tilted lid on top. Allow the lentils to simmer for about 20 minutes. After 20 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander and rinse with cold water to cool.
• Place 1¼ cups (about 240g) of the cooked lentils, garlic, tomato paste, salt, pepper, paprika, and cumin in the food processor. Blend until the ingredients are just combined and form a paste-like consistency, scraping down the sides as needed. Then place it into a large bowl.
• Next, add the remaining cooked lentils, carrots, onions, and flour to the bowl. Fold to combine.
• Divide the lentil mixture into 4 evenly sized patties, about ½-inch thick. Make sure to press them together firmly so they hold their shape***. Arrange the patties on a parchment-lined sheet tray coated with nonstick spray, then lightly spray the tops of the burgers as well.
• Bake for about 15 minutes, then gently flip the patties over, and spray again with nonstick spray. Bake for about 15 more minutes.
• Place the lentil burgers on buns with your favorite toppings and enjoy.

See how we calculate recipe costs here.

Notes

*Brown lentils give me the most reliable texture for these patties. Green and red lentils also work, but follow the package cooking time. Red lentils soften and break down easily, so expect to add extra flour before shaping. Short on time? You can use canned lentils instead! I recommend draining them, rinsing them, and patting them dry. You’ll need about 3½-3¾ cups drained canned lentils. Adjust flour as needed to make sure the patties hold together.

**Flour absorbs moisture and keeps this recipe egg-free, but breadcrumbs, rolled oats, or ground oats will also work. These aren’t exact one-for-one substitutions, so adjust the amount until the mixture stays formed when pressed. For gluten-free burgers, use certified gluten-free oats, flour, or breadcrumbs.

***I firmly pressed the mixture together to hold and form the patties. If the mixture seems too dry, add a little water or oil. If the mixture seems too wet, add a little flour to help absorb the moisture.

Skillet directions: You can cook these burgers in a skillet in hot oil over medium heat for 5-6 minutes on each side. I do, however, recommend refrigerating them for about 30 minutes before cooking because they tend to fall apart in the skillet since you’re handling them more!

Make them a freezer meal! Freeze the shaped unbaked patties OR fully cooled cooked patties for 2-3 months, placing parchment paper between them. Thaw overnight in the refrigerator, then bake unbaked patties according to the recipe or reheat cooked patties in a 350°F oven until hot throughout.

Nutrition

Serving: 1burger | Calories: 410kcal | Carbohydrates: 73g | Protein: 24g | Fat: 3g | Sodium: 850mg | Fiber: 24g

how to make Lentil Burgers Step-by-Step Photos

Gather all of your ingredients and preheat the oven to 400°F.

Cook and cool the lentils: Bring 4½ cups water to a gentle simmer in a medium pot. Add 1½ cups dry brown lentils, let the water return to a simmer, then reduce the heat and cover the pot with the lid slightly tilted. Simmer the lentils for about 20 minutes. The lentils should be easy to chew and tender with no firm or chalky center.

Drain the lentils in a colander, rinse with cold water to stop the cooking, and shake away as much water as possible.

Make the seasoned lentil base: Add 1¼ cups of the cooked lentils (about 240g) to a food processor with 2 garlic cloves, 1 Tbsp tomato paste, 1 tsp salt, ½ tsp black pepper, ½ tsp paprika, and ½ tsp cumin. Process in short bursts, stopping to scrape around the blade and down the sides. Stop once the mixture forms a paste-like consistency. Check that no large pieces of garlic remain, then transfer the mixture to a large bowl. You can also mince the garlic before processing to help it combine easily!

Prep the carrot and onion: If you haven’t already, grate 1 small carrot (to make ½ cup grated carrot) and ½ an onion (to make ¼ cup grated onion).

Finish the burger mixture: Add the remaining cooked lentils, ½ cup grated carrot, ¼ cup grated onion, and 3 Tbsp all-purpose flour to the bowl. Fold everything together until the vegetables are evenly distributed. Squeeze a small amount in your hand to check it. It should stay compressed instead of spreading or breaking apart. If it feels too sticky to shape, work in another tablespoon of flour. If it breaks apart immediately, add water or oil 1 teaspoon at a time.

Shape the patties: Divide the lentil mixture into four equal portions, then compress each one firmly before flattening it into a ½-inch-thick patty.

Line a sheet pan with parchment paper and coat it well with nonstick spray. Press any large cracks around the edges of the patties closed so they don’t widen in the oven. Arrange the patties on the prepared pan and lightly spray their tops.

Bake the burgers: Bake the patties in the preheated oven for about 15 minutes. Slide a wide spatula fully underneath each patty and carefully turn it over.

Lightly spray the tops again with cooking oil, then bake for another 15 minutes. The finished burgers should lift fairly easily, feel set when gently pressed, and have lightly browned edges with a tender center.

Assemble and serve: Place each lentil burger on one of 4 hamburger buns and add your favorite sauces and toppings. If you’re loading them with plenty of sauce (as I always do!), I recommend lightly toasting the cut sides of the buns first, so they hold up better. Serve the burgers warm and enjoy!

Topping Ideas

I usually pile my lentil burger high with lettuce, tomato, onion, pickles, and whatever sauce I’m feeling that day! Stuck for ideas? You can go with the basics like me, or try one of these combinations:

• Classic burger: Add lettuce, tomato, sliced onion, pickles, cheese, and our creamy comeback sauce!
• Caprese-style: Layer on sliced tomato, fresh basil, mozzarella (regular or vegan), and a drizzle of balsamic glaze.
• Barbecue-style: Top with BBQ sauce, crunchy slaw, pickled red onions, and your favorite veggie bacon alternative or some regular crispy bacon.
• Roasted garlic and mushroom: Spread mashed roasted garlic over the bun, then add sautéed mushrooms, caramelized onions, and arugula. I LOVE this combo.
• Southwest-style: Add guacamole and/or salsa, sliced jalapeños, cilantro, and crunchy tortilla strips!

Storage & Reheating

Let them cool completely, then refrigerate the patties in an airtight container for 3-4 days. Store them without the buns or toppings so nothing becomes soggy. I like to place parchment paper between the patties if I need to stack them for storage.

Reheating

For the best texture, reheat the patties in a 350°F oven for 10-15 minutes, flipping halfway through, until hot in the center and lightly crisp around the edges. For a quicker option, microwave each patty in 30-second intervals until heated through, but keep in mind that the microwave will make it much softer.

Freezing

To freeze the lentil burgers before baking, freeze them flat on a sheet pan until firm, then stack them in a freezer-safe container with parchment paper between each one. Freeze for 2-3 months. Thaw overnight in the refrigerator, then bake at 400°F for the full 30 minutes, flipping after 15 minutes.

If you want to freeze leftover cooked patties, let them cool completely before stacking them with parchment paper. Freeze for 2-3 months, thaw overnight in the refrigerator, then reheat in the oven until hot throughout.

Try These Veggie Burger Recipes Next:

• When I want to stretch burger night even further, I’ll make our Black Bean Burgers. At only $0.54 each, they’re even cheaper than this recipe and every bit as delicious!
• Our Portobello Mushroom Burgers soak up a smoky soy marinade before cooking on the grill, grill pan, or stovetop in about 15 minutes.
• I’m a big fan of the smoky-sweet flavor in these Chipotle Sweet Potato Burgers, especially once the cornmeal-coated patties turn golden and get topped with creamy avocado.
• Two cans of beans and a bag of slaw mix do most of the work in these BBQ Bean Sliders, a 30-minute option for nights when you don’t feel like shaping patties.

More Easy Lentil Recipes

Lentil Loaf

$9.55 recipe / $0.95 serving

Vegan Meatballs

$5.22 recipe / $0.65 serving

Creamy Marry Me Lentils

$6.69 recipe / $1.67 serving

Vegan Lasagna

$15.13 recipe / $1.26 serving

The post Lentil Burgers appeared first on Budget Bytes.

An Easy Doner-Style Dinner on a Sheet Pan

I first spotted this viral sheet pan doner kebab trend online and knew I had to try it for myself. After creating, testing, and sharing my own version on the Budget Bytes Instagram, it quickly became a huge hit. So we knew it deserved a permanent place on the website, too!

This isn’t the traditional method of slicing doner meat from a vertical spit. It’s a quick oven version for home cooks that mimics those thin layers of meat with browned, crispy edges. I chose to use all ground beef because it cost less than using a beef-lamb blend, and freshly grated onion, minced garlic, and pantry spices give it plenty of flavor. I also split the mixture into two portions because it’s much easier to roll the meat nice and thin that way. The thinner it is, the more of those crispy edges you get under the broiler at the end. Then comes the fun part: loading the pita with tzatziki and whatever toppings you love (I went with crisp lettuce, juicy tomatoes, fresh dill, and pickled red onions!). If you want another takeout-style meal you can make at home, our chicken shawarma is a great one to try next!

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Sheet Pan Doner Kebab

This Sheet Pan Doner Kebab is an easy oven shortcut for thin, crispy beef served gyro-style in soft pita with tzatziki and fresh vegetables.

Course Main Course

Cuisine Turkish

Total Cost $11.05 recipe / $2.76 serving

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 4 servings (1 pita with fillings & ¼ cup Tzatziki)

Calories 525kcal

Author Melissa Nolan

Equipment

• 15×12 Sheet Pan
• 2 Medium Bowls
• Rolling Pin

Ingredients

Doner Kebab Ingredients

• 1 lb. ground beef $6.44*
• ½ onion grated, (100g) $0.35
• 2 garlic cloves minced, $0.12
• 2 tsp dried oregano $0.08
• 1 tsp ground cumin $0.08
• 1 tsp paprika $0.08
• 1 tsp salt $0.04
• ½ tsp black pepper freshly cracked, $0.08
• ¼ tsp dried thyme $0.02
• ¼ tsp garlic powder $0.02
• ¼ tsp onion powder $0.02
• 4 pita $2.18**

Tzatziki Ingredients

• ½ cucumber grated and pressed dry, (125g) $0.37
• 1 cup plain Greek yogurt $0.84
• 1 garlic clove minced, $0.06
• 1 tsp dried dill $0.12
• 1 Tbsp lemon juice $0.07
• 1 Tbsp cooking oil $0.04***
• ½ tsp salt $0.02
• ⅛ tsp black pepper freshly cracked, $0.02

Instructions

• Gather and prepare all ingredients. Preheat the oven to 400°F.
• In a medium bowl, add the ground beef, grated onion, garlic, dried oregano, cumin, paprika, salt, pepper, dried thyme, garlic powder, and onion powder.
• Using your hands or a rubber spatula, combine all the ingredients until fully incorporated and divide the mixture in half.
• Place each half on a sheet of parchment paper, then fold in half. Using a rolling pin, roll the beef mixture out thin to the edges of the parchment paper. Continue with the other half.
• Fold each of the parchment papers with the meat into thirds and place on a sheet pan.
• Place the sheet pan in the preheated oven and cook for 15 minutes.
• While the meat is cooking, you can make the tzatziki. Grate and press the cucumber into a medium bowl. Discard the liquid. Then add the grated cucumber, Greek yogurt, garlic, dill, lemon juice, oil, salt, and pepper into the bowl. Stir to combine and set it aside.
• After 15 minutes, remove the sheet pan and turn the oven to broil.
• Carefully unwrap the beef from the parchment****. Using kitchen shears or your hands (when the meat has cooled enough), cut the beef into medium-sized pieces and place them back on the sheet pan.
• Place the pan back in the oven and broil for an additional 3 minutes until the edges of the beef are crispy. Make sure to keep an eye on it while it broils so it doesn’t burn.
• Remove the sheet pan from the oven. Divide the meat evenly onto each pita. Drizzle on the tzatziki and top with your favorite veggies, then enjoy!

See how we calculate recipe costs here.

Notes

*Doner meat is usually a combination of lamb and beef. To make it budget-friendly, I used just beef. If you really want to save some money, you can use ground chicken or turkey, too! I used 73/27 ground beef because fattier meat has more flavor and helps the thin sheets stay juicy. Ground beef should reach 160°F, and ground chicken or turkey should reach 165°F. If the sheet pan looks oily after baking for 15 minutes, carefully pour off some of the rendered fat before letting the meat cool and tearing it into pieces.

**I used store-bought pita bread, but you can also use homemade pita bread or homemade naan.

***Our original tzatziki sauce recipe uses extra virgin olive oil, but that can be pricey. Any neutral cooking oil will work here, so use whatever you already have (such as avocado oil or vegetable oil). You can also customize the tzatziki sauce with more lemon juice or dill, or add mint, red wine vinegar, or sour cream.

****Let the meat cool slightly. The meat and trapped steam are very hot when you open the parchment, so let it cool for a few minutes before handling it and tearing it into smaller pieces.

Optional Toppings: Shredded lettuce, red onions, tomatoes, pickled onions, olives, pickles, bell peppers, cucumbers, or whatever you want.

 

The total price and nutrition calculation includes the beef, pita, and tzatziki. Optional toppings are not included (use whatever you like and have to hand!).

Nutrition

Serving: 1serving (1 pita with fillings & ¼ cup Tzatziki) | Calories: 525kcal | Carbohydrates: 38g | Protein: 31g | Fat: 27g | Sodium: 1270mg | Fiber: 2g

how to make Sheet Pan Doner Kebab Step-by-Step photos

Gather the doner kebab ingredients: You’ll need 1 lb. ground beef, ½ onion, 2 minced garlic cloves, 2 tsp dried oregano, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, ½ tsp black pepper, ¼ tsp dried thyme, ¼ tsp garlic powder, ¼ tsp onion powder, and 4 pita breads.

Gather the tzatziki ingredients: You’ll need ½ cucumber, 1 cup plain Greek yogurt, 1 minced garlic clove, 1 tsp dried dill, 1 Tbsp lemon juice, 1 Tbsp cooking oil, ½ tsp salt, and ⅛ tsp black pepper.

Grate the onion: Start by grating ½ an onion. I prefer grating it instead of chopping or mincing because it gets the onion into fine, juicy pieces that blend evenly into the beef without using a food processor.

Season the beef: Place 1 lb. ground beef, the finely grated onion, 2 minced garlic cloves, 2 tsp dried oregano, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, ½ tsp freshly cracked black pepper, ¼ tsp dried thyme, ¼ tsp garlic powder, and ¼ tsp onion powder in a medium bowl. Use clean hands or a rubber spatula to work everything together until the mixture looks uniform and slightly tacky.

Now divide the meat mixture into two equal portions. Each portion will make enough doner meat for two pitas.

Roll the beef into thin sheets: Place one portion of beef on a sheet of parchment paper, then fold the paper in half over the meat. Use a rolling pin to roll the beef into a thin, even layer that reaches the edges of the folded parchment. Check for thicker spots and roll them out so the meat cooks evenly. Repeat with the second portion.

Fold the packets: Fold each meat-filled parchment sheet into thirds, being careful not to bunch the paper or shift the meat.

Bake the doner meat: Place both packets on the sheet pan and bake at 400°F for 15 minutes. The beef should look set and cooked through, and the thickest section should reach 160°F. If it hasn’t reached temperature, return it to the oven for a few more minutes before broiling.

Make the tzatziki: As the meat bakes, grate ½ cucumber, then squeeze or press out as much liquid as possible. The cucumber should feel fairly dry rather than dripping wet. Discard the cucumber liquid or add it to smoothies!

Add the grated and squeezed cucumber to a medium bowl with 1 cup plain Greek yogurt, 1 minced garlic clove, 1 tsp dried dill, 1 Tbsp lemon juice, 1 Tbsp cooking oil, ½ tsp salt, and ⅛ tsp freshly cracked black pepper.

Stir until combined. The finished tzatziki should look thick, creamy, and easy to spoon!

Unwrap and tear the meat: Remove the sheet pan from the oven and switch the oven to broil.

Carefully open the parchment away from your face to release the hot steam, then remove the paper. If the pan looks very oily, carefully pour off some of the rendered fat into a heat-safe container. Let the meat cool for a few minutes before tearing it with your hands or cutting it with kitchen shears into medium-sized pieces.

Broil until crispy: Spread the pieces across the sheet pan in a single layer so the edges are exposed. Broil for about 3 minutes, watching closely, until the edges are browned and crispy but not dry or burnt.

Fill the pitas: Divide the doner meat evenly among 4 pitas, then add ¼ of the tzatziki to each. Finish with your favorite fresh vegetables, pickles, herbs, or a squeeze of lemon juice (all optional). Serve right away while the meat is warm and the edges are still crisp. Enjoy!

Serving Suggestions

I find these doner kebabs pretty filling once the meat and optional toppings are added to the pita, but I’d still add a side or two before calling it dinner. Since I’m already chopping vegetables for the toppings, I like choosing sides that use up the extras. Our cucumber tomato salad⁠ and Greek salad⁠ are both great for using leftover salad veggies! Our cauliflower tabbouleh is another option to keep the plate light and add plenty of fresh herbs without any extra cooking. Or try this lemony cucumber couscous salad⁠ for an easy meal prep side! It makes the meal more filling and holds up well in the fridge for several days.

Storage & Reheating

Let the doner meat cool, then transfer it to an airtight container and refrigerate for 3-4 days. Keep the meat, tzatziki, fresh toppings, and pita separate so nothing becomes soggy. The tzatziki will keep in the fridge for up to 5-7 days, depending on the freshness of the ingredients.

Reheating

For the crispiest edges, spread the meat in a single layer and reheat the meat in a skillet over medium heat, or use an air fryer or oven set to 350°F until hot throughout. The microwave also works for a quick lunch, but the edges will be softer. Reheated leftovers should reach 165°F.

Freezing

Freeze the cooled homemade doner meat on its own in an airtight, freezer-safe container for up to 3 months. I don’t recommend freezing assembled pitas, tzatziki, or fresh toppings. Thaw the meat overnight in the refrigerator, then reheat it using one of the methods above.

Try These Mediterranean-Inspired Dinners Next!

• When I want another warmly spiced beef dinner, I make our Beef Kofta Meatballs with roasted vegetables and rice!
• Prep the chicken, vegetables, and yogurt sauce for these Greek Chicken Wraps ahead of time, then build a fresh wrap whenever you’re ready to eat.
• Spinach, sun-dried tomatoes, feta, and a creamy dill sauce give our Mediterranean Turkey Burgers plenty of fresh, savory flavor.

More Easy Sheet Pan Recipes

Sheet Pan Greek Chicken and Vegetables

$13.30 recipe / $3.33 serving

One Pan Salmon Dinner

$9.82 recipe / $2.45 serving

Sheet Pan Chicken Fajitas

$10.19 recipe / $2.55 serving

Sheet Pan Kielbasa Potatoes and Green Beans

$9.47 recipe / $2.37 serving

The post Sheet Pan Doner Kebab appeared first on Budget Bytes.

Crock pot Mississippi Chicken Recipe

I’m a big fan of slow cookers! They’re great for meal prep, feeding a small army, and stretching leftovers, so you better believe I’ve put this Mississippi chicken into my regular rotation. It’s inspired by the classic Mississippi pot roast, but made even MORE budget-friendly by swapping the beef for chicken!

For my recipe, I arrange chicken breasts in one layer in my slow cooker, sprinkle them with ranch seasoning and au jus gravy mix, then add a stick of unsalted butter and some tangy pepperoncini peppers. I like to use unsalted butter here because both seasoning packets already contain plenty of sodium. And guess what? There’s no searing, stirring, water, or stock needed. The chicken releases liquid as it cooks, which combines with the melted butter and seasonings to make a rich, savory sauce. The chicken shreds easily right in the crockpot, and cleanup couldn’t be simpler! I like to pile this juicy chicken high on sandwiches, or spoon it over tortilla chips with plenty of cheese (they’re the best nachos I’ve ever had!)

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Mississippi Chicken

This easy Mississippi Chicken is made in the slow cooker with five ingredients for tender, juicy shredded chicken in a tangy, buttery, savory sauce.

Course Main Course

Cuisine American

Total Cost $10.44 recipe / $1.74 serving

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 servings (~1 cup each)

Calories 420kcal

Author Melissa Nolan

Equipment

• 6-Quart Crockpot

Ingredients

• 3 lbs. chicken breasts 3 large chicken breasts, $7.71*
• 1 oz. ranch seasoning packet $0.57
• 1 oz. au jus gravy mix packet $0.98
• 1 stick unsalted butter ½ cup, (8 Tbsp) $0.77**
• 8 pepperoncini peppers about 2oz., $0.41

Instructions

• Gather and prepare all ingredients.
• Place the chicken breasts in an even layer on the bottom of the slow cooker.
• Sprinkle the au jus gravy mix and ranch seasoning on top of the chicken breasts.
• Place the stick of butter in the middle of the slow cooker.
• Evenly top with pepperoncini peppers.
• Cook on LOW for 6 hours. Or if you’re in a pinch, you can cook it on HIGH for 3-4 hours.
• After 6 hours (or 3-4 if cooking on high), using two forks, shred the chicken, then enjoy.

See how we calculate recipe costs here.

Notes

*Use 3 lbs. of boneless, skinless chicken breasts, which was about three very large breasts for me. Weight is more reliable than the number of breasts, so you may need more than three if your store sells smaller pieces. You can also use 3 lbs. skinless, boneless chicken thighs. Make sure frozen chicken is fully thawed before adding it to the slow cooker and it reaches a safe internal temperature of at least 165°F once cooked.

**I recommend using unsalted butter, so this dish isn’t too salty. You can always add more salt after it’s cooked, if needed.

Salt levels can vary: Seasoning packet brands vary in sodium, so check the labels and choose lower-sodium options if needed. Stick with unsalted butter, then taste the finished chicken before adding any extra salt.

Nutrition

Serving: 1serving (~1 cup) | Calories: 420kcal | Carbohydrates: 5g | Protein: 49g | Fat: 21g | Sodium: 1281mg | Fiber: 0.5g

how to make Mississippi Chicken Step-by-Step Photos

Gather all of your ingredients.

Season the chicken: Place 3 lbs. of chicken breasts in an even layer across the bottom of a 6-quart slow cooker with as little overlap as possible. This helps the thick breasts cook at a similar rate. Evenly sprinkle the chicken with a 1-oz. packet of au jus gravy mix.

Now sprinkle 1-oz. packet of ranch seasoning evenly over the chicken, making sure there aren’t any large piles of either seasoning. The surface will look dry at this stage, but that’s expected. There’s no need to add water or stock because the chicken will release plenty of liquid as it cooks.

Add the butter and peppers: Place 1 stick of unsalted butter (½ cup or 8 Tbsp) in the center of the chicken. Arrange 8 pepperoncini peppers evenly around the slow cooker.

Cook the chicken: Cover and cook on LOW for 6 hours, keeping the lid closed so the slow cooker doesn’t lose heat. If you’re short on time, cook it on HIGH for 3-4 hours and begin checking it at the 3-hour mark. When ready, the butter will be completely melted, the pepperoncini will look softened, and the chicken will be surrounded by plenty of savory cooking liquid. Check that the thickest part of each breast has reached at least 165°F.

If the chicken hasn’t reached 165°F, replace the lid and cook for another 20 minutes before checking again.

Shred and serve: Use two forks to shred the chicken directly in the slow cooker. It should separate easily without much resistance. Stir the shredded chicken into the buttery cooking liquid until it’s evenly coated.

Taste your Mississippi chicken before adding any salt because the seasoning packets are already well seasoned. Serve hot and enjoy!

Serving Suggestions

I love serving Mississippi chicken straight from the slow cooker over mashed potatoes with steamed frozen peas on the side. Add a pepper or two from the slow cooker, then spoon plenty of that savory sauce over the chicken and potatoes. It’s delicious as-is, but a dollop of sour cream on each serving makes it creamy and helps mellow the heat from the peppers. You can also stir some softened cream cheese into the hot sauce until smooth, or finish each plate with crumbled cooked bacon for smoky, salty flavor and a little crunch.

For something different, spoon the chicken and plenty of sauce over seasoned rice so the rice can soak up all those buttery juices. It also makes a delicious slider filling piled onto split Hawaiian rolls, where the soft, slightly sweet bread pairs perfectly with the tangy chicken. Or scatter the shredded chicken over our black bean nachos with the beans and cheese, using just enough sauce to add flavor without making the chips soggy (these are so, so good!). And for dessert? It has to be a slice of Mississippi mud pie, of course!

Meal Prep it!

This Mississippi chicken is great for meal prep because it makes six generous servings (about 1 cup each). I portion the leftovers into split meal prep containers, as shown in the photo below, and usually pair the chicken with something fresh, like a crisp green salad made with whatever vegetables I have on hand or what’s in season. The separate compartments help the salad leaves stay crisp. Keep everything refrigerated and use it within 3-4 days.

I also love this chicken in sandwiches and wraps, but I store the bread separately until serving so it doesn’t turn soggy. A baked potato topped with this chicken and served with coleslaw is another delicious option! I’d keep the coleslaw separate so I can reheat the potato and chicken together.

Storage & Reheating

After the leftovers have cooled, you can store them in an airtight container in your refrigerator for up to 3-4 days. Store the chicken with some of the cooking sauce to help keep it moist.

Reheating

Reheat individual portions in the microwave, covered, in short intervals, stirring between each one until the chicken is heated evenly. You can also warm it in a covered saucepan over low heat, stirring occasionally. Add a small splash of water or broth if the sauce has thickened, and heat the chicken to 165°F.

Freezing

Freeze the cooled Mississippi chicken with some of its sauce in meal-sized freezer-safe containers or bags for up to 3 months. Press out as much air as possible to help prevent freezer burn. Thaw it in the refrigerator overnight, then reheat it using one of the methods above.

Try These Crockpot Shredded Chicken Recipes:

• Our Pulled Chicken has a simple, versatile seasoning, making it perfect for meal prep, chicken salad, tacos, pasta, and more!
• When I’m craving Tex-Mex flavors, this no-chop Crock Pot Salsa Chicken gives me a saucy filling for tacos, burritos, nachos, and bowls.
• This Slow Cooker Buffalo Chicken uses similar ingredients to my recipe here, with chicken breasts, ranch seasoning, and butter, but mixes in tangy hot sauce for a buffalo finish. SO GOOD.
• Our Slow Cooker BBQ Chicken is coated in smoky seasonings and plenty of tangy BBQ sauce, then shredded for sandwiches, nachos, baked potatoes, or pizza.

More Easy Slow Cooker Dinners

Crockpot White Chicken Chili

$9.63 recipe / $1.60 serving

Slow Cooker Chicken and Vegetables Ramen

$12.03 recipe / $1.50 serving

Slow Cooker Jambalaya

$11.02 recipe / $1.37 serving

Crockpot Beef Stew

$14.08 recipe / $1.41 per cup

The post Mississippi Chicken appeared first on Budget Bytes.

Homemade Cheesy Pizza Burgers

I used to get pizza burgers at school lunch, served open-faced, and this version brings back all that nostalgic, cheesy goodness! I kept this recipe as simple and inexpensive as possible by using a tube of ground beef and pork, which was significantly cheaper than straight ground beef at my store (though you can use whatever ground meat you like!). Start by cooking the meat in one pan with frozen peppers and onions, then drain off the excess fat before adding the marinara. This keeps the filling rich and savory without making it greasy. Then all that’s left to do is spoon it over pre-toasted English muffins, top with mozzarella and pepperoni (if using), and bake until bubbly.

These pizza burgers are saucy, cheesy, crisp around the edges, and the easiest dinner to throw together for my family when time is tight. There’s no chopping. No patties to shape. Very few dishes. AND THEY’RE FREEZER-FRIENDLY TOO! If easy pizza-night recipes are your thing, try our French bread pizza recipe next!

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Pizza Burgers

This easy Pizza Burgers recipe tops toasted English muffins with saucy meat, vegetables, mozzarella, and pepperoni. Ready in about 30 minutes!

Course Lunch, Main Course

Cuisine American

Total Cost $10.27 recipe / $1.71 serving

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings (2 halves each)

Calories 569kcal

Author Jess Rice

Equipment

• Sauté Pan
• Baking Sheet

Ingredients

• 1 tsp olive oil $0.05
• 1 lb. ground beef and pork blend $3.97*
• ½ Tbsp Italian seasoning $0.05
• 24 oz. marinara sauce one 24 oz. can, $1.58**
• ¾ cup frozen peppers and onions 5 oz., (half a bag) $0.78***
• 12 slices mozzarella cheese $1.84
• 6 English muffins 1 package, $1.62
• 12 slices pepperoni optional, $0.38

Instructions

• Gather ingredients. Preheat oven to 350℉.
• Cut English muffins in half and toast in the oven for about 5 minutes.
• In a sauté pan, add the olive oil and half the bag of frozen peppers and onions (¾ cup of frozen veggies). Sauté for 3-4 minutes until softened.
• Add the entire tube of ground beef and pork, breaking it up with a spatula as it cooks.
• Cook until all of the meat is browned, about 5-10 minutes.
• Tilt the sauté pan and soak up the fat from the pan with a paper towel, or strain it out carefully.
• Next, add the canned sauce and Italian seasoning blend.
• Mix and simmer over medium-low heat until warm and bubbly, about 6 minutes.
• Spoon the meat and sauce mixture over each of the toasted English muffins.
• Cover each with 1 slice of mozzarella cheese. I cut mine in half and crossed them over the top so it would fit better.
• Quarter the pepperoni slices and add them to the top of the pizza burgers (optional).
• Bake the pizza burgers until the cheese has melted and begun to toast on top, about 8-10 minutes. Enjoy!

See how we calculate recipe costs here.

Notes

*You can use any ground meat you like for this recipe. The ground beef and pork blend I originally used may not be available everywhere, so use all beef, all pork, or combine whatever you have in your freezer. At the time of writing, I’m seeing pure ground pork for $2.67/lb, which is a pretty good deal compared to beef prices! Ground chicken or turkey also works well. You can also use Italian sausage, though I’d leave out the Italian seasoning and season to taste. For a meatless option, swap in your favorite vegetarian meat crumbles.

**Use any marinara sauce or pasta sauce you like. If your sauce is quite loose, let the topping simmer a little longer to reduce and thicken before spooning it over the English muffins (see my step photos below for a visual on what it should look like!). Got some homemade marinara in your freezer? Go ahead and use it!

***I use a few budget-friendly shortcuts in this recipe to keep it realistic. Since I only need a small amount of peppers and onions to flavor the topping, buying them fresh didn’t make much sense. I’d be left with most of both to use up! Instead, I use Walmart’s frozen ‘Seasoning Blend’, but any frozen diced peppers and onions will work. You’ll need about ¾ cup, or 5 oz. If you want to use fresh, use ½ cup diced onion and ¼ cup diced bell pepper. Sauté them for 4-5 minutes, or until softened, before adding the meat.

Nutrition

Serving: 1serving (2 pizza burgers) | Calories: 569kcal | Carbohydrates: 38g | Protein: 33g | Fat: 32g | Sodium: 1285mg | Fiber: 5g

how to make Pizza Burgers Step-by-Step Photos

Gather all of your ingredients and preheat the oven to 350°F.

Toast the English muffins: Split 6 English muffins in half and arrange all 12 halves cut side up on a large baking sheet. Toast for about 5 minutes, or until the edges are just beginning to turn golden.

Cook the vegetables: As the muffins toast, heat 1 tsp olive oil in a large sauté pan over medium heat. Add 5 oz. (about ¾ cup) frozen peppers and onions. Sauté for 3-4 minutes, or until softened and any liquid released by the vegetables has evaporated.

Cook the meat: Add 1 lb. ground beef and pork blend to the pan. Break it into small crumbles with a spatula and cook for 5-10 minutes, or until completely browned and the meat reaches an internal temperature of 160°F.

Drain the excess fat: Remove the pan from the heat and carefully discard any pooled fat. I do this by blotting it with folded paper towels. You can also spoon it into a heat-safe container.

Make the topping: Now return the pan to medium-low heat. Stir in one 24 oz. container of marinara sauce and ½ Tbsp Italian seasoning.

Simmer uncovered for about 6 minutes, stirring occasionally, until the filling is hot, bubbly, and thick enough to mound on the English muffins. If the sauce still looks loose, simmer it a little longer so it doesn’t make the muffins soggy.

Assemble the pizza burgers: Divide the meat mixture evenly among the 12 toasted English muffin halves.

Now top each half with 1 slice of mozzarella cheese. For a better fit, I like to cut each slice in half and cross the two pieces over the round muffin. If using, quarter 12 pepperoni slices and divide the pieces evenly among the pizza burgers (I’ve shared some more topping ideas below!).

Bake: Place the sheet pan into the preheated oven and bake at 350°F for 8-10 minutes, or until the filling is hot and the cheese is fully melted, bubbly, and beginning to brown around the edges. Serve hot and enjoy!

Serving Suggestions

I remember my school serving pizza burgers with tater tots, steamed green beans, and, of course, a little carton of milk. Peak cafeteria lunch! I count two open-faced halves as one serving in this recipe, and they’re pretty hearty, so a simple Caesar salad makes an easy dinner alongside them. Or a side of crispy sweet potato fries turns them into an extra-filling dinner option for the whole family! Our creamy macaroni salad is another great side when you’re feeding a crowd or want something you can prepare ahead.

Storage & Reheating

For the best texture, store the cooled meat mixture separately from the English muffins in an airtight container for up to 3-4 days. You can also refrigerate fully assembled pizza burgers, but the muffins will soften as they sit.

Reheating

Reheat them in the air fryer or oven at 350°F until the filling is hot and reaches 165°F. The microwave works in a pinch, but the English muffins will be much softer.

Freezing

You have two options here! Freeze the cooled meat mixture on its own in an airtight container for up to 3 months. Thaw it overnight in the refrigerator (or using the defrost setting on your microwave), reheat it thoroughly, then spoon it over freshly toasted English muffins and add the cheese and pepperoni before baking.

You can also freeze the assembled pizza burgers (before baking). Arrange them on a baking sheet and freeze until solid, then wrap them individually and transfer them to a freezer-safe container for up to 2 months. Bake them straight from frozen in a 350°F oven until heated all the way through!

More Pizza Inspired Recipes to try:

• This easy Baked Pizza Chicken tops juicy chicken breasts with pizza sauce, mozzarella, and pepperoni for a fun chicken dinner!
• Got more muffins to use up? Make these Homemade Frozen Mini Pizzas for an inexpensive snack or quick meal straight from the freezer.
• Skillet Pizza Casserole packs plenty of saucy, cheesy pizza flavor into one easy and comforting family dinner.

Other Easy Pizza Recipes

Sheet Pan Pizza

$9.92 recipe / $1.41 serving

BBQ Chicken Pizza

$4.87 recipe / $1.21 serving

No Knead Pan Pizza

$2.92 recipe / $0.97 serving

Pizza Roll Ups

$3.71 recipe / $0.93 serving

The post Pizza Burgers appeared first on Budget Bytes.

“Oh my gosh, this is one of the best recipes I have ever tried!! It is so delicious! This will definitely be a regular go to meal from now on! It’s easy, and impressively good!”

mEL

Easy Teriyaki Chicken with No Specialty Ingredients

Teriyaki is a Japanese cooking method rather than the name of one specific sauce (teri refers to the glossy finish, and yaki means grilled or broiled). Traditional Japanese teriyaki generally uses a glaze made with soy sauce, mirin, sake, and sugar, which is brushed onto the food as it cooks. This recipe is closer to the American-style teriyaki many of us know from bottled sauces and takeout restaurants. So, while it’s not technically traditional, it’s made with 7 easy-to-find ingredients and most definitely budget-friendly!

Once the chicken has marinated in my homemade teriyaki sauce, everything else happens in one skillet. The marinade left on the chicken gently bubbles around the thighs while they cook, creating a glossy, super flavorful glaze infused with punchy garlic and ginger. As the moisture evaporates, the sugar becomes more concentrated and the glaze naturally thickens, so there’s no need for additional thickener, which keeps the whole process simple! In about 15 minutes, the chicken has lightly caramelized edges, the kitchen smells sweet, savory, and garlicky, and I’m MORE than ready for dinner!

Serving Suggestions

When I’m in a hurry, I just keep things simple with some long-grain white rice and steamed broccoli. Both are inexpensive and easy to prepare, and their mild flavors let the savory-sweet chicken take center stage. When plain rice won’t cut it, my vegetable fried rice turns this into a seriously flavorful takeout-style dinner. For something a little different, try it with cold peanut noodle salad. The creamy peanut dressing and crunchy vegetables are absolutely delicious with the warm chicken and make the meal feel extra satisfying. I also love to serve this teriyaki chicken with my Thai cucumber salad for a crisp and tangy side. Both of these cold sides taste even better after chilling, so I like to make them while the chicken marinates!

Meal Prep It!

All of the serving suggestions I mentioned above are perfect for meal prepping with this teriyaki chicken, too. Rice and broccoli make a great reheatable bowl, while the two cold salads are meant to be served chilled, so their flavors only get better as they have time to settle in.

When I meal prep this recipe, I let the chicken cool before dividing it between airtight meal-prep containers and refrigerating it. It’s delicious reheated or served cold! If you plan to reheat it, place the chicken in its own compartment or alongside something you don’t mind warming at the same time (like rice and broccoli). Keep the cold sides separate so you can remove them before reheating. Store everything in the refrigerator until you’re ready to eat and enjoy within 3-4 days.

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Easy Teriyaki Chicken

This Easy Teriyaki Chicken is perfect for quick weeknight dinners, and has the most delicious salty, sweet, and savory flavor!

Course Dinner, Main Course

Cuisine American, Asian, Japanese

Total Cost $7.07 recipe / $1.41 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Marinate 30 minutes minutes

Total Time 55 minutes minutes

Servings 5 thighs

Calories 274kcal

Author Beth Moncel

Equipment

• Shallow Bowl or Dish
• Large 12" skillet

Ingredients

• ¼ cup soy sauce 2 oz., $0.22
• 3 Tbsp brown sugar $0.08
• 1 Tbsp water $0.00
• 1 garlic clove minced, $0.08
• 1 tsp fresh ginger grated, $0.10
• 2 Tbsp cooking oil divided, (1 oz.) $0.08*
• 1.75 lbs. chicken thighs boneless & skinless, $6.51**

Instructions

• Gather your ingredients.
• Prepare the marinade first. Stir together the soy sauce, brown sugar, water, garlic, ginger, and 1 Tbsp of the cooking oil in a bowl.***
• Place the chicken in a shallow bowl or dish, then pour the marinade over top. Turn the chicken a couple of times to make sure it's well coated. Let the chicken marinate for 30 minutes to one day (refrigerated), turning the chicken occasionally as it marinates.****
• When ready to cook the chicken, heat the remaining 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add the chicken, discarding the remaining used marinade.
• Cook the chicken for about 5-7 minutes on each side or until cooked through (175℉ internally) and the liquid in the skillet has reduced to a light coating of glaze on the chicken.
• Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing and serving.

See how we calculate recipe costs here.

Video

Notes

*I use a neutral cooking oil, such as vegetable or canola oil. I add some to the marinade to help it coat the chicken, and some to the skillet to stop the chicken from sticking.

**I prefer chicken thighs here because they cook quickly and stay super tender and juicy. You can also use chicken breasts, but make sure to fillet them into two thinner pieces or pound the chicken to a ½-inch thickness before marinating. This will help them cook quickly and evenly in the skillet before the glaze burns. Chicken tenders work too, but they’ll cook much faster! Cook chicken breast and tenders to 165℉.

***Keep the soy sauce, brown sugar, and water ratio as written. The soy sauce adds saltiness and umami, and the brown sugar balances it with sweetness and helps form the glossy glaze. Then the water loosens the marinade and stops it from reducing too quickly before the chicken is cooked through. However, feel free to adjust the amount of fresh garlic and ginger to taste!

****Always marinate raw chicken covered in the refrigerator. To keep things simple and food-safe, I recommend discarding any marinade that has touched the raw chicken.

If you want extra sauce for serving, double the soy sauce, brown sugar, water, garlic, and ginger, then set half aside. The serving sauce doesn’t need oil, so stir 1 Tbsp oil into the remaining half before pouring it over the raw chicken. For a thicker serving sauce (NOT marinade), whisk an additional ½ cup water and 1 Tbsp cornstarch into the clean, reserved half, then simmer over medium heat, whisking until thickened. Drizzle it over the cooked chicken and your sides!

Want to use the oven? I haven’t tested this recipe in the oven yet, but plenty of our readers have, and said it worked great! I’d bake the chicken thighs at 400ºF for about 30-35 minutes, or until the internal temperature of the chicken thighs reaches 175ºF. Just keep an eye on the marinade in case it starts browning too quickly.

Nutrition

Serving: 1thigh | Calories: 274kcal | Carbohydrates: 8g | Protein: 32g | Fat: 12g | Sodium: 792mg | Fiber: 0.1g

How to Make Teriyaki Chicken Step-by-Step Videos

Gather all of your ingredients.

Make the marinade: Stir together ¼ cup soy sauce, 3 Tbsp brown sugar, 1 Tbsp water, 1 minced garlic clove, 1 tsp grated fresh ginger, and 1 Tbsp cooking oil. Keep stirring until the brown sugar is dissolved. The oil may separate slightly, and that’s okay.

Marinate the chicken in the refrigerator: Place 1.75 lbs. boneless, skinless chicken thighs in a shallow dish or zip-top bag, then pour the marinade over top. Turn the thighs until every piece is coated, then cover or seal and refrigerate for 30 minutes or up to 24 hours. Turn the chicken occasionally so it marinates evenly. Always marinate raw chicken in the refrigerator, NEVER at room temperature.

Planning ahead? Pop it in the freezer (optional): I tried this during testing and was really happy with the results. Seal the chicken and marinade in a freezer-safe bag, removing any excess air, then write the recipe name and date on the bag. Use it within 2-3 months for the best quality. Move it to the refrigerator the night before cooking, and the marinade will flavor the chicken as it thaws overnight.

Cook the chicken and reduce the glaze: Add the remaining 1 Tbsp cooking oil to a large skillet and heat over medium. Once the oil is shimmering but not smoking, lift the chicken from the marinade, let the excess drip back into the dish, and add the thighs to the skillet. You should hear a gentle sizzle. Discard the used marinade because it has been in contact with raw chicken.

Cook the thighs for 5-7 minutes on each side. The liquid in the skillet will look fairly loose at first, then gently bubble, reduce, and form a light glaze that clings to the chicken. Keep the heat at medium and keep an eye on it. If the glaze starts smoking or developing very dark spots before the chicken is done, reduce the heat.

Cook the chicken until a meat thermometer inserted into the thickest part of the thighs registers 175°F. If you don’t have a thermometer, cut into the thickest thigh and check that the center is fully opaque with no raw or translucent areas.

Rest, slice, and serve: Transfer the teriyaki chicken to a clean cutting board and let it rest for 5 minutes before slicing. This gives the juices time to settle back into the meat, so more of them stay in the chicken instead of running onto the cutting board. Then slice and serve!

Storage Instructions

Let any leftovers cool, then transfer them to an airtight container and refrigerate for 3-4 days. For the best texture, I prefer to store the thighs whole or in larger pieces, then slice them after reheating. This gives the chicken less exposed surface area, so it doesn’t dry out as quickly.

Reheating

Reheat the chicken in a skillet over medium heat with a splash of water to loosen the glaze and keep the meat from drying out. You can also microwave it in short intervals until hot, covering it loosely to hold in some moisture. Whichever method you choose, leftovers should reach an internal temperature of 165°F before serving.

Thaw frozen teriyaki chicken overnight in the refrigerator before reheating for the best texture. If you need to reheat it from frozen, place it in a covered skillet over low heat with a splash of water and warm it gently until it reaches 165°F.

Freezing

Freeze the cooked chicken in an airtight container or freezer-safe bag for up to 3 months. You can freeze it whole, sliced, or divided into individual portions for easy meals later. Let it cool completely first, press out as much air as possible, and label the container with the date. For extra protection against freezer burn, I like to wrap the chicken tightly in plastic wrap or foil before placing it in the freezer bag.

Try These Teriyaki Recipes Next:

• My Homemade Teriyaki Sauce can be used as a marinade, thickened into a glossy sauce, or added straight to a hot stir-fry!
• When I want chicken, vegetables, and rice all cooked together, this One-Pot Teriyaki Chicken and Rice keeps dinner easy and the dirty dishes to a minimum.
• Try my Teriyaki Salmon for tender, flaky salmon covered in a sticky teriyaki glaze and finished with creamy sriracha mayo.

More Asian-Inspired Chicken Recipes

Honey Garlic Chicken

$9.58 recipe / $2.39 serving

Thai Chicken Satay with Peanut Sauce

$7.17 recipe / $1.79 serving

Chicken Fried Rice

$4.74 recipe / $1.19 serving

Firecracker Chicken

$6.25 recipe / $1.56 serving

The post Easy Teriyaki Chicken appeared first on Budget Bytes.

Before your morning coffee even finishes brewing, tariffs have already added a surcharge to your breakfast table. If your usual $100 grocery run is suddenly topping out at $140, you’re not miscounting, and you’re definitely not alone. From seasonal price spikes on imported Mexican tomatoes to broad aluminum tariffs inflating the cost of a modest can of beans, these trade duties are steadily creeping into everyday household budgets and breaking our confidence at checkout. As of June 2026, it’s estimated that families have had to spend over $3,500 more on goods and services since 2025.

We can’t negotiate international trade deals, but we can protect our food budgets. Instead of spiraling, let’s talk about what tariffs actually do to grocery prices, what we can do about it, and how to shop around them.

This article was created in partnership with Campaign for a Family Friendly Economy and Michigan Families for Fair Care.

3 Steps to Outsmart Tariff Hikes at the Grocery Store

What’s on the Horizon?

While the Supreme Court ruled in February that this administration’s prior use of tariffs was illegal, a fresh round of tariffs targeting 60 trading partners was announced in July with baseline tariffs from 10% to 12.5%. Tariffs as high as 50% on Canada and 25% on Brazil were also announced, and the war has no end in sight. That means categories like beef, coffee, and sweets continue to face significant upward pressure when it comes to your grocery budget. 

Math on the Menu: 2024 vs. 2026 Recipe Price Breakdowns

1. Shrimp and White Bean Stew Recipe (Last updated 2024)

2026 Total: $15.69 / $4.47 higher cost / 39.84% increase

The Problem: In this single recipe, two 15 oz cans of butter beans jumped by $1.62—accounting for over 36% of the meal’s entire price increase. That isn’t because butter beans suddenly became hard to grow; it’s because the food-grade tinplate steel used to make the cans is subject to heavy import tariffs.

Around 90% of the shrimp consumed in the U.S. is imported from overseas aquaculture hubs. That makes shrimp highly vulnerable to a “triple threat” of costs: ocean shipping rates, port tariffs, and refrigerated diesel transport surcharges. In this recipe, 1lb of shrimp shot up by $1.51 (+23%)!

My advice: Head over to the dry grain aisle and buy a bag of dry butter beans (or navy beans) in bagged packaging. A single 1lb bag of dry beans costs roughly the same as one can, but yields the equivalent of three to four cans once cooked, completely dodging the “metal packaging tax” and producing way more food! We have a great blog post to help you kick the can of beans if you’re cooking dry beans for the first time.

Swap the shrimp for U.S. chicken breast or domestic pork, both of which are fully produced within domestic supply chains and remain insulated from foreign trade taxes, or double up on the beans (made from bagged dry beans, of course!)

2. Tuscan White Bean Stuffed Tomatoes Recipe (Last updated 2024)

My Advice: Pivot and Save $3.50+. Don’t stuff $2 tomatoes, stuff zucchini instead! In this recipe, four fresh slicer tomatoes cost almost $8.00. Meanwhile, fresh zucchini actually dropped in price. Zucchini is harvested locally across the U.S. with greater abundance during summer with minimal specialized refrigeration needs, keeping it cheap.

Slice two large zucchinis in half lengthwise, scoop out the centers, and stuff them with the white bean mixture to make “Zucchini Boats.” You keep the exact same Tuscan flavor profile, enjoy great texture, and instantly slash over $3.50 off the meal’s cost. We have another great zucchini boat recipe with sausage for any meat lovers out there, too.

3. Pasta e Fagioli Recipe (Last updated 2024)

Bypass Tariffs at Your Local Farmers Market:

If you’re set on fresh ‘maters during tomato season, skip the giant grocery chains. Supermarkets rely on massive regional distribution networks hit by tariffs and long-haul refrigerated trucking costs. While local farm stands and regional growers have also faced higher costs for fuel, fertilizer, equipment, and repairs, and fewer opportunities for exports, they sell directly to you, bypassing foreign tariffs, middleman distributors, and long-distance diesel surcharges altogether. I’m always an advocate for supporting local farmers whenever possible, but it’s a luxury many Americans don’t have access to, depending on where you live.

SOURCES

1. Household Inflation Costs (General Goods & Groceries) Primary Source: U.S. Congress Joint Economic Committee (JEC)

Details: The JEC publishes inflation fact sheets tracking the financial impact of inflation on American households. This specific report estimates the additional annualized costs for U.S. families, noting an increased expenditure of over $3,500 on goods and services since 2024, which includes a $310 increase for groceries.

2. Retail Grocery Prices (Tomatoes, Coffee, Bananas, Rice) Primary Source: U.S. Bureau of Labor Statistics (BLS) | USDA ERS Food Price Outlook

Details: The BLS tracks monthly average retail prices per pound across U.S. urban areas for fresh tomatoes, coffee, bananas, and long-grain rice. The USDA Economic Research Service (ERS) synthesizes this data in its monthly Food Price Outlook report.

3. Commodity & Wholesale Producer Indexes (Soybeans, Beer, Maple Syrup)

Primary Source: USDA National Agricultural Statistics Service (NASS) & BLS Producer Price Index (PPI)

Details: Monthly farm-gate prices for soybeans (per bushel) are published in the USDA NASS Agricultural Prices report. Producer price shifts for wholesale beer (per keg) and commercial maple syrup production are tracked under the BLS Producer Price Index series for beverage and food manufacturing.

4. Tariff Policies & International Trade Context. Primary Source: USTR Official Releases | USITC DataWeb

Details: Tomatoes: Governed by updates to the Fresh Tomato Suspension Agreement administered by the U.S. Department of Commerce. Beer Packaging: Covered under Section 232 tariff orders on foreign-produced aluminum. Pork & Soybeans: Retaliatory duty schedules published by China’s Ministry of Finance and monitored in the USDA Foreign Agricultural Service (FAS) Global Agricultural Information Network (GAIN) reports.

The post The Almost Tariff-Proof Grocery Guide: How to Eat Well When Supply Chains Shift appeared first on Budget Bytes.

How to Cook Egg Tutorials

First, let’s cover the basics! These step-by-step tutorials show you how to soft-boil, hard-boil, fry, poach, and even air fry eggs using easy methods anyone can master (promise!). 🍳

1. How to Soft Boil Eggs

How to Make Perfect Soft Boiled Eggs

Perfect soft boiled eggs with firm whites and liquid gold centers are only six minutes away. Use this easy step by step guide for perfect eggs every time. 

4.50 from 287 votes

Get the Recipe

Want to learn how to make the silkiest, creamiest soft-boiled eggs of all time? You’re in the right place. My soft-boiled eggs recipe is a super simple, 10-minute method for the perfect boiled egg EVERY. SINGLE. TIME. I like to serve these soft-boiled eggs on their own, on toast, added to breakfast bowls, in soup, as a salad topping, you name it and I love it.

2. How to Hard Boil Eggs

Hard Boiled Eggs

Make perfect hard-boiled eggs every time with this simple guide, including how to peel hard-boiled eggs and plenty of recipes to use them in!

4.43 from 14 votes

Get the Recipe

Making perfect hard-boiled eggs is easy, once you get the formula right! My simple hot-water bath method gently finishes cooking the eggs off the heat, giving you more wiggle room before the yolks overcook (or develop that dreaded green ring!!). Keep a batch in the fridge for easy snacking, egg salad, and more!

3. How to Fry An Egg

How to Fry an Egg

There's more than one way to fry an egg! Learn the techniques and tools needed to get your fried egg exactly the way you like it!

4.34 from 9 votes

Get the Recipe

Fried eggs are a breakfast time staple! But they’re also a fast and easy way to add protein to any meal. This simple tutorial covers sunny side up, over easy, and over hard, so you can cook the yolks exactly how you like them.

4. Poached Eggs

Poached Eggs Recipe

Follow this simple method and learn how to make Poached Eggs with soft, runny yolks and firm whites every time! Perfect for breakfast or brunch.

5 from 5 votes

Get the Recipe

Poached eggs might look fancy, but they’re so much easier to make than you’d think. This simple 8-minute method uses a splash of vinegar and a gentle vortex to help the whites stay together as they cook. You’ll get firm whites and a soft, runny yolk that’s perfect for avocado toast, Eggs Benedict, or a quick breakfast!

5. Air Fryer Hard Boiled Eggs

Air Fryer Hard Boiled Eggs

Air Fryer Hard Boiled Eggs are the ultimate kitchen hack! Get perfectly cooked eggs every time with this effortless method.

5 from 3 votes

Get the Recipe

Don’t feel like waiting for a pot of water to boil? These air fryer hard-boiled eggs cook in 17 minutes with almost no hands-on work. Finish them in an ice bath to stop the cooking and make peeling easier.

Scrambled Egg Recipes

When the grocery budget is tight, scrambled eggs make an inexpensive and filling starting point for breakfast, lunch, or dinner. They’re delicious as they are, of course, but I’m always looking for ways to stretch them a little further! Keep scrolling for some of my favorite ways to bulk them out into a full meal.

6. Scrambled Eggs

Scrambled Eggs

Learn how to make Scrambled Eggs with this simple recipe! A delicious and budget-friendly breakfast option that can be easily customized.

5 from 6 votes

$0.83 recipe / $0.41 serving Get the Recipe

Let’s start with THE classic scrambled eggs. I love scrambling eggs because it’s just so easy. You just crack a few eggs into a skillet, push them around for a few minutes, and they’re good to go. The most difficult part is deciding what to serve them with because there are so many options! 

7. Cottage Cheese Eggs

Cottage Cheese Eggs

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

4.50 from 2 votes

$0.58 recipe / $0.29 serving Get the Recipe

If you haven’t tried cottage cheese eggs yet, this is your sign! A couple spoonfuls of cottage cheese make the scrambled eggs extra soft and creamy while bumping up the protein. They’re made with four simple ingredients, ready in 15 minutes, and pack about 11 grams of protein per serving!

8. Vegetable Breakfast Scrambles

Vegetable Breakfast Scrambles

These Vegetable Breakfast Scrambles are a savory breakfast lover’s dream. Fast, flavorful, full of healthy vegetables, and fully customizable. 

5 from 7 votes

$2.19 each Get the Recipe

This vegetable breakfast scramble is a great way to use up leftovers and an easy way to pack some vegetables into your day. It’s really just scrambled eggs loaded with pepper, spinach, tomatoes, avocado, and is SO delicious. Bonus: it’s ready in a total of 10 minutes!

9. Freezer Breakfast Burritos

Freezer Friendly Breakfast Burritos

Make ahead breakfast burritos are an easy reheatable and portable breakfast meal prep idea. Including options for vegetarian or other add-ins! BudgetBytes.com

4.84 from 30 votes

$11.29 recipe / $1.41 each Get the Recipe

These freezer-friendly breakfast burritos are both delicious and easy to make. I think they make the perfect reheat, grab, and go breakfast or easy weeknight dinner. Plus, they’re also super customizable. Load them up with your favorite meat, veggies, and cheeses, pop them in the freezer, and breakfast is handled.

10. Scrambled Eggs with Spinach and Feta

Scrambled Eggs with Spinach and Feta

These tasty scrambled eggs with spinach and feta are fast and easy enough to prepare on a weekday, and are perfect for using up spinach!

5 from 12 votes

$2.31 recipe / $1.16 serving Get the Recipe

This scrambled eggs with spinach and feta recipe turns four simple ingredients into one seriously delicious breakfast! They’re buttery, savory, and ready in only 10 minutes. Enjoy these eggs as-is, with a side of toast, wrap them in a tortilla, stuff them into a pita, or sandwich them onto a toasted bagel.

11. Menemen (Turkish Scrambled Eggs)

Menemen

Menemen, or Turkish scrambled eggs, is an easy, healthy, and customizable dish that can be ready in less than 30 minutes!

4.85 from 13 votes

$5.36 recipe / $1.34 serving Get the Recipe

Menemen is a Turkish scrambled egg dish filled with tomatoes, bell pepper, onion, and a subtle touch of heat. The eggs are cooked until barely set, so they stay soft and mingle with the tomato juices. Serve it with crusty bread for scooping!

12. Hummus Breakfast Tacos

Hummus Breakfast Tacos

Hummus Breakfast Tacos are a quick and easy, protein and fiber packed breakfast that will keep you fueled all morning. Customize the toppings as desired! 

4.63 from 8 votes

$5.29 recipe / $1.32 serving Get the Recipe

If you know anything about me, you know that eggs and hummus are one of my favorite combinations. Not only do the two taste delicious together, but they pack a serious punch of nutrition. These hummus breakfast tacos are a great 15-minute breakfast that is packed with flavor.

13. 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

These country breakfast bowls are one of the first meal prep breakfast recipes I ever made, and still one of my all-time favorites. They’re loaded with potatoes, eggs, cheese, and salsa for a super flavorful AND filling make-ahead breakfast. I love to prep these bowls on Sunday, so breakfast is ready to go all week long.

14. Green Chile Migas

Green Chile Migas

Green Chile Migas is a fast and inexpensive egg dish that is flavorful and filling any time of day, not just for breakfast! 

4.84 from 18 votes

$4.71 recipe / $1.18 serving Get the Recipe

Take your scrambled eggs to a whole new level of deliciousness with this green chile migas recipe. This recipe is super inexpensive to make and absolutely loaded with delicious Tex-Mex flavor. This easy breakfast is creamy, cheesy, perfectly spicy, and will definitely be your new favorite way to enjoy scrambled eggs!

Baked Egg Recipes

Baked eggs are an easy, hands-off way to enjoy your morning eggs. There’s no standing over a skillet babysitting your eggs, just pop them in the oven until they’re rich, creamy, and oh so delicious. These recipes are a few of my all-time favorite ways to serve baked eggs.

15. Baked Eggs

Baked Eggs

Baked eggs are an easy and affordable lazy weekend breakfast AND a great way to use up leftovers in your fridge.

4.72 from 46 votes

$3.40 recipe / $0.85 serving Get the Recipe

These baked eggs are the ultimate clean-out-the-fridge breakfast! Eggs bake over fresh spinach and juicy tomatoes with a splash of cream to keep them soft, then crumbled feta adds a salty finish. They’re ready in 25 minutes and those runny yolks are practically begging for a piece of toast!

16. Easy Crustless Quiche

Spinach Mushroom and Feta Crustless Quiche

This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor. This veggie-filled breakfast will keep you full and happy.

4.61 from 410 votes

$7.71 recipe / $1.28 serving Get the Recipe

This spinach and mushroom crustless quiche is the perfect addition to breakfast or brunch. It’s loaded with protein and veggies and packed with flavor. While it looks, tastes, and sounds fancy, this crustless quiche is surprisingly simple, made mostly of pantry staples, and takes just 15 minutes to prep.

17. Egg Muffins

Egg Muffins

These super easy and delicious high protein egg muffins are the perfect meal prep breakfast to make weekday mornings a breeze.

4.93 from 28 votes

$2.80 recipe / $0.47 serving Get the Recipe

Egg muffins are the grab-and-go breakfast you’ll be SO glad you prepped ahead! Blending cottage cheese into the eggs helps them bake up soft and tender instead of rubbery, and you can customize each one with leftover veggies, cheese, or cooked meat. One batch makes 12, so breakfast is ready for days!

18. Southwest Tortilla Baked Eggs

Southwest Tortilla Baked Eggs

These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!

5 from 10 votes

$2.41 recipe / $0.60 serving Get the Recipe

My Southwest tortilla baked egg recipe is a delicious mashup of a breakfast quesadilla and a breakfast pizza. I make it with a tortilla crust that’s topped with eggs, cheese, veggies, and more. It takes just 10 minutes to prep and can be easily customized to your liking.

19. Creamed Spinach Baked Eggs

Creamed Spinach Baked Eggs

Make these fast and easy Creamed Spinach Baked Eggs using items you probably have in your pantry. A little feta on top takes it to the next level!

4.67 from 24 votes

$4.97 recipe / $1.24 serving Get the Recipe

I love any recipe that I can whip up with ingredients I already have lying around. And these creamed spinach baked eggs are one of those recipes. This delicious breakfast is quick to prep and is packed with eggs, frozen spinach, two types of cheese, and the perfect blend of seasonings.

Egg Recipes for Dinner

While eggs are a classic for breakfast, no one said you can’t enjoy them all day long. And who doesn’t love a good breakfast for dinner option? These recipes are just a few of my favorite ways to eat eggs for dinner.

20. Quiche Lorraine

Easy Quiche Lorraine

You're going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless!

5 from 7 votes

$14.39 recipe / $1.79 serving Get the Recipe

Quiche without all the fuss? Yes, please! This easy Quiche Lorraine uses puff pastry for a light, flaky crust and only takes 10 minutes to prep. Par-baking the pastry helps prevent a soggy bottom beneath the silky egg custard loaded with smoky bacon and Swiss cheese. Serve it hot or cold for a filling dinner (I love it hot, personally!)

21. Shakshuka

Shakshuka Recipe

This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!

4.25 from 4 votes

$10.15 recipe / $2.53 serving Get the Recipe

This shakshuka gently poaches eggs in a smoky tomato and red pepper sauce loaded with cumin, paprika, cardamom, and a little heat. It only takes five minutes to prep, cooks in one pan, and is filling enough for breakfast OR dinner. Don’t forget some pita to scoop up all that sauce and runny yolk!

22. Ratatouille Frittata

Ratatouille Frittata

Ratatouille Frittata combines the rich and complex flavors of ratatouille with the ease of an egg frittata. Great for low carb dieters or using up that summer bumper crop! 

4.78 from 9 votes

$7.32 recipe / $0.92 serving Get the Recipe

This colorful ratatouille frittata is packed with roasted eggplant, zucchini, onion, and juicy grape tomatoes. Roasting the vegetables first concentrates their flavor and cooks off excess moisture, so the eggs bake up tender instead of watery. Add a little Parmesan on top, and dinner is served!

23. Black Beans with Eggs

Black Beans with Eggs

Eggs poached in seasoned black beans served over a bed of rice with fresh onion and cilantro make a fast, filling, and budget-friendly meal!

4.41 from 5 votes

$4.72 recipe / $1.18 serving Get the Recipe

These black beans with eggs are my kind of budget dinner. They’re warm, saucy, filling, and ready in 20 minutes. Garlic and jalapeño give the beans plenty of flavor, then the eggs poach right in the skillet until the whites are set and the yolks are still soft. Spoon everything over rice and break the yolks into the beans to make the sauce even richer. 😋

24. Bacon Broccoli Cheddar Crustless Quiche

Bacon Broccoli Cheddar Crustless Quiche

Breakfast, brunch, lunch, or dinner, this Bacon Broccoli Cheddar Crustless Quiche is an easy, filling, and customizable low-carb meal.

4.53 from 46 votes

$6.31 recipe / $0.79 per slice Get the Recipe

Broccoli and cheddar is a combination we all know and love. Pair that combo with bacon and bake it into a creamy quiche and I’m not sure you will ever come across anything more perfect. This cheesy broccoli bacon recipe is made up of basic refrigerator staples and uses frozen broccoli for extra easy prep.

25. Chorizo Breakfast Hash

Chorizo Breakfast Hash

This simple but tasty Chorizo Breakfast Hash is a breakfast classic. Perfect for your lazy weekend brunch, or even “breakfast for dinner”.

4.84 from 24 votes

$7.43 recipe / $1.86 serving Get the Recipe

Just because it has “breakfast” in the name doesn’t mean that it’s not also perfect for dinner. 😉 This chorizo hash is loaded with tender potatoes, veggies, spicy chorizo, and perfectly fried eggs. This tasty plate is hearty enough for even the biggest dinner appetites.

Egg Sandwich Recipes

I lived off of egg sandwiches pretty much all through college, and I still love them. If that’s not a testament to how awesome egg sandwiches are, I don’t know what is. But if you want to explore beyond the basic egg sandwich, these five egg sandwich recipes are anything but boring.

26. Brown Sugar Bacon Breakfast Sandwiches

Brown Sugar Bacon Breakfast Sandwiches with Chipotle Mayo

Brown Sugar Bacon Breakfast Sandwiches with Chipotle Mayo are the perfect mix of salty, sweet, and spicy for your weekend brunch.

4.74 from 19 votes

$9.80 recipe / $2.45 per sandwich Get the Recipe

These brown sugar bacon breakfast sandwiches take sweet and spicy to another level. They pack a serious flavor punch with smoky and sweet brown sugar bacon, spicy homemade chipotle mayo, fried egg, lettuce, and tomato all layered on a buttery brioche bun. These sandos also make the best sweet and savory breakfast, lunch, or dinner option!

27. Freezer Breakfast Sandwiches

Veggie Packed Freezer Breakfast Sandwiches

Meal prep six days of breakfast at once with these Veggie Packed Freezer Ready Breakfast Sandwiches to stay on track on those busy mornings!

4.73 from 59 votes

$7.52 recipe / $1.25 each Get the Recipe

I love these egg and cheese breakfast sandwiches because I can prep them ahead of time for quick weekday breakfasts. Plus, I can pack them with tons of veggies. I opted for roasted red peppers and frozen spinach in this recipe here, but you can load these up with whatever veggies you like. So easy, so customizable, and so delicious.

28. Breakfast Quesadillas

Sausage and Egg Breakfast Quesadillas

Sausage and egg breakfast quesadillas are an easy and filling breakfast option that is also freezer-friendly, so you can stock up for later!

4.92 from 12 votes

$5.02 recipe / $0.84 each Get the Recipe

Let’s just set aside the argument about whether a quesadilla is a type of sandwich and agree that they’re the best thing ever. Especially when stuffed with egg and cheese. These sausage and egg breakfast quesadillas are stuffed with flavorful country sausage, perfectly cooked eggs, melty cheddar, salt, and pepper. YUM.

29. Sriracha Egg Salad

Sriracha Egg Salad

Sriracha Egg Salad is a simple yet satisfying quick dish that boasts a creamy, tangy, and spicy sauce.

4.86 from 28 votes

$3.11 recipe / $0.78 serving Get the Recipe

I’m a major egg salad fan. I am also a major Sriracha fan. And this Sriracha egg salad is exactly what I want packed between two slices of hearty, toasted bread. Or you can spread onto some salty crackers, or maybe just loaded up onto the biggest spoon I own. This recipe is packed with flavor, requires just 7 ingredients, and takes a quick 10 minutes to prep.

30. Chili Garlic Breakfast Quesadillas

Chili Garlic Breakfast Quesadilla

These quick and easy Chili Garlic Breakfast Quesadillas are the perfect fast, filling, and comforting breakfast for busy mornings.

5 from 8 votes

$0.83 each Get the Recipe

These chili garlic breakfast quesadillas are the epitome of Budget Bytes (and not just because I was eating them every day when I started the blog). They’re super inexpensive to make but still incredibly delicious. You’ve got rich eggs, melty cheddar cheese, spicy chili garlic sauce, and good-for-you spinach sandwiched between a toasty tortilla, making one of the best breakfast combos ever. Bonus: this meal is ready in a total of 10 minutes!

Easy Egg Recipes

Most egg recipes aren’t overly complicated in general, but these recipes are the easiest of easy. I’m talking ready in less than 30 minutes, made in the microwave, and/or consisting of refrigerator and pantry staples!

31. Deviled Eggs

Deviled Eggs

This easy Deviled Eggs recipe is perfect for parties, potlucks and holidays. They’re guaranteed to disappear fast!

5 from 5 votes

$1.21 recipe / $0.20 serving Get the Recipe

These deviled eggs are about as easy as party food gets! The creamy filling combines mayo, Dijon, dill relish, and seasoned salt for plenty of tangy flavor. They only need five ingredients, are easy to prepare ahead, and ALWAYS disappear fast at parties, potlucks, and holiday gatherings.

32. Easy Egg Salad

Easy Egg Salad

This quick and easy egg salad is perfect for busy days or whenever you need a fast, inexpensive, delicious, and filling meal!

4.49 from 25 votes

$2.98 recipe / $1.49 serving Get the Recipe

It really doesn’t get any easier than this super basic egg salad that only requires a few simple ingredients. When you’re hungry and need something cheap, egg salad is always there to save the day! Serve it as a sandwich or wrap, scoop it up with crackers, or even pile it onto a big green salad.

33. Microwave Breakfast Scrambles

Make Ahead Microwave Breakfast Scrambles

Make Ahead Microwave Breakfast Scrambles make a fast, easy, and healthy breakfast when you’re short on time! 

4.58 from 21 votes

$3.93 recipe / $0.98 serving Get the Recipe

What if I told you that you could meal prep a protein and veggie-packed breakfast in the microwave in just 10 minutes? These make-ahead microwave breakfast scrambles are a super quick, easy, and nutritious breakfast that take only 10 minutes to prep and 1 minute to warm in the microwave! 

34. Savory Microwave Breakfast Mug

5 Minute Savory Microwave Breakfast Mug

Use the leftovers in your fridge to make this delicious and filling 5 Minute Savory Microwave Breakfast Mug. Fast and easy!

4.72 from 21 votes

Get the Recipe

This 5-minute savory microwave breakfast mug is the perfect way to use up leftover bread, meat, and veggies…and yes, it really does take just 5 minutes to make! This breakfast is packed with eggs, bread, sausage, cheese, and your choice of veggies. Follow the recipe as-is or customize it to your liking.

35. Chinese Steamed Eggs

Chinese Steamed Eggs

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are easy to make, ready in fifteen minutes, and incredibly versatile.

5 from 2 votes

$0.71 recipe / $0.35 serving Get the Recipe

Have you ever heard of Chinese steamed eggs? They’re silky, delicate, EASY, and made with just eggs, salt, and water! They’re ready in 15 minutes and so, so good topped with soy sauce, scallions, sesame oil, or chili crunch.

So what about you? What is your favorite way to eat eggs? Tell me about your favorite meal with eggs in the comments below. 👇

More Recipe Roundups

Easy Egg Breakfast Ideas

18 White Bean Recipes

15 Leftover Chicken Recipes

21 Tomato Recipes Worth Making While They’re in Season

The post Best Egg Recipes appeared first on Budget Bytes.

An Easy Dinner with Sweet Potato and Ground Turkey

This ground turkey and sweet potato skillet is my idea of a really good weeknight dinner. It’s super easy, full of flavor, made in one skillet, and practical from start to finish. Getting the sweet potato and orzo tender at the same time comes down to how the potato is cut. I dice it into ½-inch cubes and give them a short head start with the onion and seasonings before the broth goes in. They finish during the orzo’s covered simmer, so there’s no need to precook the sweet potato or boil the pasta in another pot!

But cooking the orzo in the same skillet does more than just save on dishes. As it absorbs the chicken broth, it releases starch that helps the Parmesan cling to the pasta and lightly coat the turkey, sweet potato, and kale. The thyme, sage, poultry seasoning, and smoked paprika also give the mild turkey plenty of warm, savory flavor and season the whole skillet. I just LOVE it. If easy ground turkey dinners are your thing, this ground turkey zucchini skillet is another simple one-pan option.

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Sweet Potato and Ground Turkey Skillet

This easy Sweet Potato and Ground Turkey Skillet cooks turkey, sweet potato, kale, and Parmesan-coated orzo in one pan for a practical weeknight dinner!

Course Main Course

Cuisine American

Total Cost $9.07 recipe / $2.27 serving

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings (~2 cups each)

Calories 459kcal

Author Jennie Alley

Equipment

• Large Deep Skillet with a Lid

Ingredients

• 2 Tbsp cooking oil divided, $0.07*
• 1 lb. ground turkey $3.94**
• 1 yellow onion diced, (1½ cups, 225g) $0.70
• 2 garlic cloves minced, (2 tsp) $0.16
• 1 medium sweet potato peeled and cut into ½” cubes, (1½ cups, 250g) $1.13
• ½ tsp dried thyme $0.05
• ½ tsp rubbed sage $0.04
• ½ tsp poultry seasoning $0.02***
• ½ tsp smoked paprika $0.04
• 1 tsp salt divided, $0.08
• ¼ tsp black pepper freshly cracked & divided, $0.05
• 1 cup orzo pasta uncooked & divided, (200g) $0.43
• 3 cups chicken broth 24 fl oz., $0.35****
• 2 cups kale chopped, (130g) $0.85*****
• ½ cup Parmesan cheese grated, (50g) $1.16

Instructions

• Gather and prep all ingredients.
• Heat 1 Tbsp oil in a large deep skillet with a lid over medium-high. Add turkey, season lightly with ¼ tsp and ⅛ tsp black pepper, and cook until browned and crumbly, about 6 minutes. Transfer to a plate and set aside.
• In the same skillet, add remaining Tbsp oil with onion, garlic, and sweet potato, thyme, sage, poultry seasoning, smoked paprika and remaining ¾ tsp salt and ⅛ tsp black pepper. Cook for 4-5 minutes until onion softens and spices become fragrant.
• Add the orzo to the skillet and stir to coat in the oil and spices. Pour in chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
• Stir the turkey back into the skillet along with the kale. Cover and cook 2-3 minutes more until the greens are wilted.
• Turn off the heat. Stir in ½ cup grated Parmesan until melted and coating the orzo.
• Spoon into bowls and sprinkle with extra Parmesan if desired. Enjoy!

See how we calculate recipe costs here.

Notes

*Use a neutral cooking oil, such as vegetable or canola oil.

**You can use any ground turkey here, including lean or higher-fat blends. Ground chicken is an equal swap and cooks in roughly the same time. If you want to use ground beef, I’d go for lean ground beef, though it may cost more. Higher-fat beef also works; cook it until browned, transfer it from the skillet, then drain the excess fat before continuing. Adjust the salt to taste.

***Poultry seasoning is a premixed blend of savory herbs and spices, usually including sage, thyme, rosemary, and marjoram. An inexpensive store brand (such as Great Value from Walmart) works perfectly, or make our poultry seasoning blend if you’ve already got the seasonings needed on hand!

****I use Better Than Bouillon for cost and flavor consistency when calculating prices. Regular broth or stock can also be used, however seasoning may need to be adjusted accordingly to taste.

*****Remove the tough kale stems before chopping. Don’t love kale? Fresh spinach is a good substitute!

Nutrition

Serving: 1serving (~2 cups each) | Calories: 459kcal | Carbohydrates: 46g | Protein: 38g | Fat: 14g | Sodium: 1552mg | Fiber: 4g

how to make Sweet Potato and Ground Turkey Skillet Step-by-Step Photos

Gather and prep all of your ingredients.

Brown the ground turkey: Heat 1 Tbsp cooking oil in a large, deep skillet over medium-high heat. Once the oil is shimmering, add 1 lb. ground turkey and season lightly with ¼ tsp salt and ⅛ tsp pepper. Cook for about 6 minutes, breaking the meat into crumbles, until browned and cooked through with no pink left. Ground turkey should reach 165°F once done. Transfer the turkey to a clean plate. I brown the turkey first and remove it from the skillet so it can develop some color without overcooking while the orzo simmers!

Cook the veggies: Add the remaining 1 Tbsp cooking oil to the skillet, followed by the 1 diced onion, 2 cloves minced garlic, 1 cubed sweet potato (½-inch cubes), ½ tsp dried thyme, ½ tsp rubbed sage, ½ tsp poultry seasoning, ½ tsp smoked paprika, the remaining ¾ tsp salt, and ⅛ tsp black pepper. Cook for 4-5 minutes, stirring frequently, until the onion softens and the seasonings smell fragrant. The sweet potato will not be tender yet (it’ll finish cooking in the broth). Lower the heat slightly if the garlic starts to brown.

Simmer the orzo: Add 1 cup uncooked orzo and stir until it is coated in the oil and seasonings. Pour in 3 cups chicken broth and scrape across the bottom of the skillet to loosen any browned bits. Bring the broth to a boil, then reduce the heat to medium-low to maintain a steady simmer. Cover the skillet and cook for 10-12 minutes until the orzo is tender and you can easily pierce the sweet potatoes with a fork. Stir and scrape the bottom of the skillet occasionally, and replace the lid promptly to retain the steam.

Add the turkey and kale: Return the cooked turkey and any juices from the plate to the skillet, then stir in 2 cups chopped kale. Cover and cook for 2-3 minutes, or until the kale has wilted and the turkey is heated through.

Finish with Parmesan: Turn off the heat and stir in ½ cup grated Parmesan until it melts and lightly coats the orzo. Taste and adjust the salt and pepper as needed.

Serve: Spoon your sweet potato and ground turkey skillet into bowls, and enjoy! Feel free to finish with extra grated Parmesan if you’ve got it.

Serving Suggestions

I made this sweet potato and ground turkey skillet a complete meal by cooking the orzo, turkey, sweet potato, and kale together in one pan. It doesn’t need any toppings, but I’ll happily add some extra grated Parmesan for even more cheesy flavor, or some fresh herbs (I like fresh parsley or thyme) before serving! You can also add a drizzle of olive oil for extra richness or a squeeze of lemon juice to brighten the whole dish up. If you’d still like something on the side, I’d keep it simple with a green salad, roasted Brussels sprouts, steamed broccoli, or sauteed green beans.

Storage & Reheating

Store any leftovers in an airtight container and refrigerate for up to 3-4 days. Just note refrigerated leftovers will be a little firmer than the freshly made skillet.

Reheating

If I’m reheating several servings at once, I prefer reheating them gently on the stovetop. Add a splash of broth or water, cover, and warm over medium-low heat, stirring occasionally, until hot throughout. You can also reheat individual servings in the microwave until steaming.

Freezing

I prefer this dish fresh or refrigerated because that’s when the texture is best, but you can freeze it for up to 2 months. Let the leftovers cool, then transfer them to freezer-safe containers and freeze. Thaw overnight in the refrigerator before reheating, and expect the orzo, kale, and sweet potato to be softer once thawed.

Other Ground Turkey Skillets to Try:

• Our Ground Turkey Stir Fry turns ground turkey, bell peppers, and spinach into a fast 25-minute dinner with a sweet and savory soy-sesame sauce.
• My Egg Roll in a Bowl is another easy one-pan option, packed with ground turkey, cabbage, mushrooms, ginger, and plenty of crunch from water chestnuts.
• This versatile Turkey Taco Skillet combines ground turkey with black beans, corn, and tomatoes with green chiles. Serve it in tortillas, spoon it over greens, or scoop it up with tortilla chips!

More Easy Orzo Recipes

Garlic Shrimp and Orzo Skillet

$10.84 recipe / $2.71 serving

Chicken Piccata Meatballs and Orzo Skillet

$7.89 recipe / $1.97 serving

Tuscan Orzo

$7.46 recipe / $1.86 serving

Orzo Pasta Salad

$9.99 recipe / $1.24 serving

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