Budget Bytes

Chicken Stroganoff

Jess Rice — Fri, 04 Sep 2026 13:30:00 +0000

This easy Chicken Stroganoff fills one pan with tender chicken thighs, juicy mushrooms, and egg noodles coated in a creamy mustard and sour cream sauce. The pasta pot gets the night off because the noodles simmer right in the broth until tender, soaking up the rich chicken and mushroom flavor along the way. Ready in about 40 minutes, this family dinner comes to just $8.72 for 4 servings(!), and I love that the cleanup is every bit as friendly as the price!

A Budget-Friendly Take on Chicken Stroganoff

Our beef stroganoff recipe already keeps costs down by using ground beef instead of a pricier cut, but when chicken thighs are the better buy at my store, this simple swap stretches my dinner budget even further! Then I keep the rest of the shopping list for this chicken stroganoff simple and stick with familiar fridge and pantry basics, including mushrooms, egg noodles, broth, Dijon, paprika, onion, garlic, and sour cream.

I leave the thighs whole and sear them smooth-side down for more contact with the hot pan, helping them develop good color (aka flavor!) before I pull them apart at the end. The mushrooms also get a head start in butter, and the garlic is added separately so it becomes fragrant without scorching. Together, these everyday ingredients make a deeply savory mushroom sauce with the familiar mustard and sour cream tang of stroganoff. I think this recipe is satisfying on its own, though steamed broccoli or a crisp green salad fits right in!

Build flavor before adding the broth. I leave the chicken thighs whole so I can get a good sear on both sides. I also cook the mushrooms until they release their moisture and start to brown, which concentrates the mushroom flavor even more. That browning leaves flavorful bits in the skillet and brings so much more depth to the broth. These are the two flavor-building steps I never rush. The chicken will finish cooking with the noodles and should reach 165°F before you pull it apart.
Cook the egg noodles in the skillet. I tested this recipe specifically as a one-pan meal, so don’t change this part! As the noodles simmer, they release starch into the broth, giving the sauce body without flour or another thickener. If you boil them separately and follow the rest of the recipe as written, the sauce will be much too loose.
Keep the skillet covered. Once you add the dry noodles and broth, cover the skillet and bring the liquid to a simmer. Don’t worry if the broth doesn’t completely cover the noodles. The trapped steam will cook the exposed noodles. You can stir occasionally to prevent sticking, so long as you put the lid straight back on each time.
Egg noodle brands, cookware, and stovetops can all affect the cooking time. Use a thick, heavy-bottomed pan on a burner close in size to the base, if possible. This distributes the heat more evenly and helps noodles cook at the same rate.
Maintain a steady simmer. On that note, along with keeping the skillet covered, the broth needs to be gently bubbling the entire time so the egg noodles cook properly. If they’re still firm but the liquid is nearly gone, I’d add a splash of hot broth, cover the skillet, and continue simmering. If the noodles are tender but there’s still too much liquid, remove the lid and simmer until the excess reduces.
Turn off the heat before adding the sour cream. High heat can cause sour cream to separate or curdle instead of blending smoothly into the sauce. I turn off the burner and let the bubbling settle before folding in the sour cream and parsley. Once everything is combined, taste and adjust the salt and pepper because chicken broth saltiness varies by brand.

At least once a month, I do a freezer purge and check everything I have on hand before heading to the grocery store. Whenever I use up what’s already in my freezer, I see dollar signs! I always have chicken thighs in there because buying the larger value pack is the way to go from a budgeting perspective. I separate the thighs, seal them in labeled freezer bags with as much air pressed out as possible, and freeze them flat. Then I can thaw only what I need in the fridge overnight. Thanks to my freezer inventory, this chicken stroganoff is always an easy answer for dinner!

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Chicken Stroganoff

This easy Chicken Stroganoff recipe brings chicken thighs, mushrooms, and egg noodles together into a creamy one-pan dinner. Simple & delicious!

Course Main Course

Cuisine Russian

Total Cost $8.72 recipe / $2.18 serving

Prep Time 10

Cook Time 30

Total Time 40

Servings servings (1.5 cups each)

Calories 470kcal

Author Jess Rice

Equipment

Skillet with a Lid

Ingredients

2 Tbsp butter $0.24
½ onion diced small, $0.49
8 oz. mushrooms $1.74*
2 garlic cloves minced, (2 tsp) $0.08
1 lb. chicken thighs boneless & skinless, (3 thighs) $4.72**
¼ tsp paprika $0.02
¼ tsp black pepper $0.02
1 tsp Dijon mustard $0.02
8 oz. extra wide egg noodles uncooked, $0.81***
2 cups chicken broth $0.18****
⅓ cup sour cream $0.32
1 Tbsp fresh parsley minced, $0.08

Instructions

Gather your ingredients.
Prepare ingredients; mince garlic, dice the onion, slice mushrooms ¼” thick, and mince parsley.
Melt butter in a large deep skillet and add onions. Cook 4 minutes until softened.
Add mushrooms and cook for 4 minutes until softened over medium-high heat.
Nudge mushrooms and onions to the sides and add garlic. Sear chicken thighs, smooth side down, 6-8 minutes per side.
Sprinkle paprika, black pepper, and Dijon mustard over seared chicken.
Add noodles to the pan and then pour broth over the top of chicken and dry noodles. Turn heat down to medium.
Cover and simmer for 15 minutes, or until noodles are cooked.
Turn heat off. Add parsley and sour cream, stirring to combine.
Check the temperature of the chicken thighs; if they're 165℉ internally, pull them apart using 2 forks and toss everything together. Garnish with extra pepper, parsley and paprika, if desired. Enjoy!

See how we calculate recipe costs here.

Notes

*White button mushrooms are one of the cheaper options at my grocery store, so that’s what I use here. Cremini mushrooms are also a great option. They have a slightly deeper flavor with a little more earthiness, and their brown color may give the finished sauce a darker appearance.

**I prefer chicken thighs in this recipe because they have more fat than leaner cuts (such as chicken breasts), which helps them stay tender and juicy through the initial sear and the simmer with the noodles. They’re also more forgiving if they cook a little longer, making them my first choice for this one-pot method. You can try chicken breasts, but keep in mind they’re easier to overcook. Make sure the chicken reaches 165°F before shredding.

***I specifically use extra-wide egg noodles, and the broth amount and cooking time are based on them. I like their broad shape because they hold up well through simmering and occasional stirring in the skillet. Medium or wide egg noodles will also work, but start checking them a few minutes sooner because they cook faster. Since they spend less time simmering, the finished dish may be slightly saucier.

****I like to use bouillon to keep broth costs low. We use the Better Than Bouillon brand.

Chicken broths can vary significantly in saltiness. I use Better Than Bouillon, which is already fairly salty, so I don’t add extra salt to this recipe. Taste the finished chicken stroganoff and season as needed before serving.

Nutrition

how to make Chicken Stroganoff Step-by-Step Photos

Gather all of your ingredients (you’ll also need 2 cups of chicken broth!)

Prep the fresh ingredients: Mince 2 garlic cloves (about 2 tsp), dice ½ an onion, slice 8 oz. mushrooms ¼-inch thick, and mince 1 Tbsp fresh parsley.

Soften the onion: Melt 2 Tbsp butter in a large deep skillet over medium heat. Once the butter is melted and lightly foaming, add the diced ½ an onion. Cook for about 4 minutes, stirring occasionally, until the pieces look translucent and have softened.

Sauté the mushrooms: Increase the heat to medium-high and add 8 oz. sliced mushrooms. Cook for about 4 minutes, stirring occasionally. The mushrooms will release moisture at first. Continue cooking until most of that liquid has evaporated and the edges begin to brown.

Add the garlic and sear the chicken: Push the onions and mushrooms toward the sides of the skillet. Stir in 2 cloves minced garlic and add 1 lb. chicken thighs smooth-side down to the center of the skillet. Leave them undisturbed for 6-8 minutes, until the undersides are deeply golden and release easily from the skillet. Flip and cook for another 6-8 minutes on the second side.

Add the seasonings: Sprinkle ¼ tsp paprika and ¼ tsp black pepper over the seared chicken, then add 1 tsp Dijon mustard. The mustard will loosen and blend into the broth in the next step.

Add the noodles and broth: Arrange 8 oz. uncooked extra-wide egg noodles around and over the chicken, then pour in 2 cups chicken broth. Gently stir the noodles and use your spoon to loosen any browned bits on the bottom of the skillet. Don’t worry if the noodles aren’t completely submerged. The steam trapped beneath the lid will help cook the exposed pieces.

Cover the skillet and bring the broth to a steady simmer over medium heat. Give the noodles a quick stir, replace the lid immediately, and adjust the heat as needed to keep the broth gently bubbling. Simmer for about 15 minutes or until the noodles are cooked, stirring once or twice to prevent sticking and replacing the lid straight away each time. Stir gently so the noodles don’t break apart.

Check the noodles and chicken: The noodles are ready when they bend easily and don’t have a firm center. The broth should have reduced into a lightly thickened sauce. If the noodles are still firm but the liquid is nearly gone, add a splash of hot broth, cover, and continue simmering. If the noodles are tender but too much liquid remains, simmer uncovered until it reduces. Check the thickest part of each chicken thigh with an instant-read thermometer; it must reach 165°F before shredding.

Turn off the burner and wait for the bubbling to settle. Add ⅓ cup sour cream and 1 Tbsp minced parsley.

Gently stir until the sour cream is combined and the sauce looks smooth. Keeping the skillet off the heat helps prevent the sour cream from curdling. Taste and adjust the salt and pepper as needed.

Shred the chicken and serve: Shred the chicken directly in the skillet using two forks (or transfer the thighs to a plate first if that’s easier!). Toss everything together and garnish with extra black pepper, parsley, or paprika, if desired. Serve warm and enjoy!

What to Serve with Chicken Stroganoff

Stroganoff is commonly paired with noodles, rice, or mashed potatoes, but I cook the egg noodles right in the broth here, so this chicken stroganoff is already a complete meal. Most nights, I’ll serve it straight from the skillet! If you’d like something green on the side, steamed broccoli can cook while the noodles simmer. You could also add a simple side salad, which takes about five minutes using whatever salad ingredients you have on hand, or make these sautéed green beans in 15 minutes.

My air fryer asparagus is another favorite side dish for this meal! 5 minutes into the noodle simmer, pop the asparagus into the air fryer, and it should be ready alongside dinner. Or for something more hearty, homemade garlic bread is perfect for scooping up every last bit of the creamy sauce.

How to Make a Simple Side Salad

Storage & Reheating

Let any leftovers cool, then transfer them to airtight containers and refrigerate for up to 3-4 days. The noodles will soak up the sauce and become softer as they sit, but this chicken stroganoff is still a good option for meal prepping. I’d divide it into individual portions for easy lunches!

Reheating

Add a splash of chicken broth or water to loosen the sauce, then reheat gently in a skillet over medium-low heat or in the microwave at half power in short intervals, stirring between each. Avoid letting the sauce boil, which can cause the sour cream to separate. Also make sure the chicken reaches 165°F before serving.

Freezing

You can freeze this chicken stroganoff for up to 2 months, but the noodles will soften, and the sour cream sauce may separate after thawing. For a smoother sauce, freeze the dish before adding the sour cream and parsley. Let it cool, transfer it to a freezer-safe container, and thaw it overnight in the refrigerator. Reheat gently as above, then stir in the sour cream and parsley off the heat.

Try These Chicken Pasta Recipes Next:

Turn up the heat with this Creamy Cajun Chicken Pasta, made with Cajun seasoning, tomatoes, and cream cheese in about 30 minutes using one pot.
I love the viral Marry Me trend, and our Marry Me Chicken Pasta is a cozy one-pot meal packed with sun-dried tomatoes, spinach, and Parmesan.
This Creamy Pesto Chicken Pasta pairs basil pesto and Parmesan with a creamy sauce for another easy one skillet dinner.

Creamy Mushroom Pasta

$4.97 recipe / $1.24 serving

One Pot Veggie Pasta

$9.43 recipe / $2.36 serving

Easy American Goulash

$12.30 recipe / $2.05 serving

One Pot Cheeseburger Pasta

$5.03 recipe / $1.26 serving

The post Chicken Stroganoff appeared first on Budget Bytes.

Roasted Sweet Potatoes

Jess Rice — Wed, 02 Sep 2026 13:30:00 +0000

These Roasted Sweet Potatoes have browned, caramelized edges and soft, creamy centers, with no parboiling or cornstarch needed! I preheat the sheet pan in a HOT 450°F oven, dry the potatoes thoroughly so they roast instead of steaming and staying pale, and cut them into evenly sized large cubes. Then they just need one flip before they’re done! You only need 3 basic ingredients for this back-pocket side dish, so it’s perfect when I want dinner to stay simple. The whole batch costs under $3, takes about 40 minutes from start to finish, and gives me a versatile base for dinners, power bowls, or meal prep.

Delicious Roast Sweet Potatoes Made Easy

To get these roasted sweet potatoes perfectly browned and caramelized, I preheat a metal sheet pan so it’s already hot when the oiled cubes go in. That immediate heat gives the first side a head start on browning before the centers begin to soften. Thoroughly drying the cubes and leaving visible room between the pieces are just as important. If they’re wet or crowded, they’ll steam or “stew” instead of roast (still delicious, just not the goal!). These potatoes are a sensory treat that can be as simple as my 3-ingredient version here, or you can jazz them up with allllll the seasonings and sauces.

It’s also a well-known fact that sprinkling sugar on something makes a toddler more likely to try it, but why would you do that to yourself?! Kids + sugar = regret. 😉 I’m mostly kidding, but sweet potatoes are one of my 4-year-old daughter’s favorite foods because they’re naturally sweet, beautifully orange, and smell so good coming out of the oven. What she doesn’t know is that they also contain fiber, vitamin C, potassium, and beta-carotene! These roasted sweet potatoes cook through much faster than whole baked sweet potatoes, which makes them an easy option after a long day and a flexible base for meal prep.

Keep the skins on for lightly crisp edges. Sweet potatoes roast differently from regular russets. When I make oven roasted potatoes, a quick parboil roughs up the russet surfaces so they become craggy and crisp. However, the sweet potatoes don’t need parboiling in this recipe. They bring their own natural sugars, which caramelize as they roast and create deeply browned edges around tender centers. I keep the skins on for a little natural crispness, and the preheated pan helps develop plenty of color!
Cut the potatoes into a large, even dice. Aim for cubes about ½ to 1 inch, using my step photo below as your guide. A large dice gives each piece plenty of surface area to roast nicely. Keep the pieces as close in size as possible so they become tender at the same time.
Use the middle oven rack. This recipe was tested in the center of the oven for the most consistent browning and tenderness.
Want to make sweet potato fries? If you are looking to roast sweet potatoes to achieve more of a sweet potato fry goal, I personally recommend elevating the potatoes off the preheated sheet pan with a roasting rack. This lets air reach all sides and crisp the larger surface area more effectively. Slice the potatoes into fries, and roast until browned and a knife/fork slides easily through the thickest piece (about 40-45 minutes).

Jess Rice prepping her roasted sweet potatoes in our Nashville test kitchen.

These roasted sweet potatoes can replace rice, pasta, or regular potatoes in just about any meal. For an easy dinner, serve them with pan-seared chicken breasts and my sautéed green beans. Start the potatoes first, then cook the chicken and green beans on the stovetop as they roast. Need dinner even faster? Use sliced rotisserie chicken instead!

For a lighter vegetarian option, I love pairing them with our easy kale salad. The tart apple and tangy Dijon vinaigrette balance the sweet potatoes, and the walnuts add crunch. Add budget-friendly chickpeas or white beans for a heartier plate. This also meal preps well; just store the potatoes separately so you can reheat them without warming the salad, if desired.

More Easy Pairing Ideas

Build a power bowl: Pair the sweet potatoes with quinoa, steamed broccoli, and air fryer salmon for a healthy yet affordable meal (as I’ve shown in the photo below).
Turn them into tacos: Tuck the potatoes into tortillas with black beans, crunchy cabbage, and your favorite salsa.
Add a simple main dish: Pork chops, meatloaf, or a veggie burger all work well with their sweet and savory flavor (though I can’t think of a protein that wouldn’t work here!)
Finish with a sauce: Try aioli for creaminess, chili crisp for heat and crunch, hot honey for sweet heat, maple syrup for sweetness without spice, or ketchup for a familiar, kid-friendly option!

Want to change the flavor to suit your meal? Check out my seasoning ideas below for five easy ways to switch things up!

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Roasted Sweet Potatoes

These easy Roasted Sweet Potatoes turn tender, naturally sweet, and deliciously caramelized in the oven. You only need 3 ingredients and about 40 minutes!

Course Side Dish

Cuisine American

Total Cost $2.63 recipe / $0.66 serving

Prep Time 15

Cook Time 25

Total Time 40

Servings servings (½ cup per person)

Calories 257kcal

Author Jess Rice

Equipment

Metal Sheet Pan

Ingredients

2 lbs sweet potatoes $2.24
2 Tbsp olive oil $0.38*
½ tsp salt $0.01

Instructions

Gather ingredients and preheat oven to 450℉ with your metal sheet pan preheating in the middle position of the oven.**
Wash sweet potatoes well and thoroughly dry them. Dice into large cubes, about ½ inch to 1-inch on each side.
Toss potatoes in a large mixing bowl with olive oil and salt.
Carefully remove preheated sheet pan from the oven and pour the sweet potatoes onto it, giving each potato cube room so they don’t steam instead of roast. Bake for 15 minutes.
Flip sweet potatoes after 15 minutes and roast for 10 additional minutes.
Remove from oven and enjoy.

See how we calculate recipe costs here.

Notes

*Olive oil adds a little flavor, encourages browning, and helps the salt stick to the sweet potatoes. You can also substitute another neutral cooking oil, such as avocado, canola, or vegetable oil.

**I always roast these sweet potatoes on a metal sheet pan placed on the middle oven rack. The potatoes shown in these photos were roasted on parchment paper, which made cleanup easy and still allowed them to brown beautifully. However, bare metal will give you a deeper sear, while foil is another convenient lining option.

Nutrition

how to make Roasted Sweet Potatoes Step-by-Step Photos

Gather all of your ingredients. You’ll need 2 lbs. sweet potatoes, which worked out at 4 whole sweet potatoes for me. Position an oven rack in the middle, place a metal sheet pan on the rack, and preheat the oven to 450°F.

Prep the sweet potatoes: Scrub 2 lbs. sweet potatoes well (the skins stay on), then dry them thoroughly so they roast instead of steam. Trim the tapered ends so the thin pieces don’t burn. Cut the potatoes into ½- to 1-inch evenly sized cubes. I do this by slicing the potatoes crosswise into ½- to 1-inch rounds, laying each round flat, slicing it into strips, then cutting the strips into cubes.

Coat with oil and salt: Place the cubed sweet potatoes in a large mixing bowl. Add 2 Tbsp olive oil and ½ tsp salt, then toss until every piece looks lightly glossy and seasoned. If you’re using any additional seasoning, add it to the bowl now and adjust the salt as needed.

Spread out and begin roasting: Carefully remove the hot sheet pan from the oven using oven mitts. Pour the sweet potatoes onto the pan, then arrange them in a single layer with a flat cut side against the pan and visible room between the cubes. Don’t pile them on top of each other so they roast properly. Return the pan to the middle oven rack and roast without stirring for 15 minutes.

Flip the potatoes: After 15 minutes, flip the sweet potatoes with a thin spatula, and roast for another 10 minutes.

Check for doneness and serve: The finished sweet potatoes should have deeply browned edges, lightly crisp skins, and soft middles. A knife or fork should slide easily through the thickest cube, and the potatoes should smell sweet and toasty. If the largest pieces are still firm, roast for another 2-5 minutes, then serve warm. Enjoy!

I purposely keep these roasted sweet potatoes simple with olive oil and salt so they’re budget-friendly, approachable, and easy to pair with anything. But you can season them with whatever you like! Keep the olive oil even when using a different seasoning because it helps the potatoes brown and gives the spices something to stick to.

Note: Add your chosen seasoning to the bowl with the oil and salt, then toss until evenly coated. These amounts are starting points for the full 2 lb. batch. If your chosen seasoning blend already contains salt, reduce the added salt as needed!

Garlic: Add 1 tsp garlic powder for a simple savory flavor.
Taco: Add 1 Tbsp taco seasoning for smoky chili, cumin, and paprika flavors. It’s perfect for tacos and bowl meals! (This is the seasoning shown in the photo below).
Curry: Add 2 tsp curry powder for a warm and earthy flavor. Pair these with chickpeas, lentils, or a creamy yogurt sauce.
Cajun: Add 1 Tbsp Cajun seasoning for smoky flavor and moderate heat. This option would be delicious with the chicken and sautéed green beans dinner I suggested earlier!
Herby: Add 2 tsp poultry seasoning for some paprika, rosemary, thyme, basil, and oregano flavor. Despite its name, it’s simply a blend of herbs and spices, and it makes a cozy side for roast dinners or holiday meals.

Meal Prep it!

I think these skin-on roasted sweet potatoes are really handy for prepping lunches ahead of time. I’ll divide the batch into four ½-cup portions and pack each one with a protein or beans and a green vegetable or salad. If any part of the meal is meant to stay cold, use divided containers to keep the potatoes in their own compartment for easy reheating. Enjoy them cold or reheat them using one of the methods below!

Storage & Reheating

Let leftovers cool to room temperature before transferring to an airtight container so trapped steam doesn’t create condensation and make the sweet potatoes soggy. Refrigerate for up to 3-4 days.

Reheating

Reheat the potatoes until steaming hot throughout. The microwave is the quickest option, but the oven and air fryer do a better job of restoring the freshly roasted flavor. Cover loosely and microwave for 45-60 seconds, then continue in 15-second intervals as needed. Or reheat them in the oven or air fryer at 350°F until heated through (the air fryer will be quicker!)

Freezing

These roasted sweet potatoes can be frozen for up to 3 months, but they’ll be softer and can release a little moisture after freezing. Freeze the cooled cubes in a single layer on a lined sheet pan until firm, then transfer them to a freezer-safe bag or container and remove as much air as possible. For the best texture, reheat them from frozen in the oven or air fryer.

Love Roasted Sweet Potatoes? Try These Recipes Next:

Our Chili Roasted Sweet Potatoes use mild chili powder for an easy Southwest-inspired side that fits right in with tacos, enchiladas, or burrito bowls.
Planning a holiday dinner? I’d add Maple Sweet Potatoes with Pecans to the table for their caramelized maple flavor and buttery crunch.
Sweet, smoky, and lightly spicy, these Smoky Roasted Sweet Potatoes combine brown sugar, smoked paprika, garlic, and optional cayenne.
I make these Cumin Lime Sweet Potatoes when I want something brighter on my plate. Earthy cumin and fresh lime keep them savory and zesty.

Twice Baked Sweet Potatoes

$11.11 recipe / $2.77 serving

Sweet Potato Hash

$6.94 recipe / $1.15 serving

Candied Yams

$7.99 recipe / $1.33 serving

Air Fryer Sweet Potato Fries

$2.01 recipe / $1.00 serving

The post Roasted Sweet Potatoes appeared first on Budget Bytes.

Taco Casserole

Melissa Nolan — Mon, 31 Aug 2026 13:30:00 +0000

This Taco Casserole stacks three cheesy layers of soft flour tortillas with a well-seasoned beef and black bean filling to make the easiest taco dinner ever! I brown the beef with onion and green pepper, then stir in thick, chunky salsa for a rich, saucy filling with loads of Tex-Mex flavor. Adding beans and fresh veggies also helps me stretch one pound of ground beef into eight servings for only $1.70 each, and the whole thing is ready in 45 minutes. Set out your favorite toppings at the table and let everyone finish their own slice. This casserole is a huge people pleaser and the kind of simple meal that turns an ordinary night into a mini fiesta!

All the Taco Flavor in One Baking Dish

I do love a good beef taco, but filling and folding tortillas one by one isn’t always realistic on a busy night. So I skip the taco assembly line and layer everything into one baking dish instead! The filling stays simple with ground beef, canned black beans, jarred salsa, and a couple of fresh veggies. Instead of reaching for a packet, I use chili powder, cumin, paprika, oregano, cayenne, salt, and pepper straight from my spice cabinet to make a homemade taco seasoning. There’s no added water, so the filling stays concentrated and easy to layer.

Once the salsa and beans are stirred in, I cook the filling until it looks thick and no loose liquid pools in the skillet. Then it gets layered up between soft flour tortillas with plenty of cheddar. Since everything in the filling is already cooked, this beauty only needs about 20 minutes in the oven to heat the layers and melt the cheese!

Aim for a thick and scoopable filling. Think taco meat you’d pile onto a tortilla, not a loose meat sauce. I use 80/20 ground beef, so I spoon off the excess rendered fat after browning, but leaner beef likely won’t need draining. Then to make sure the filling is as thick as possible for layering, rinse and drain the beans well, use thick and chunky salsa (I use a shelf stable Thick & Chunky salsa from Walmart), and let everything simmer for about 4 minutes. When a spatula leaves a clear path through the skillet without watery liquid rushing in, you’re ready to layer!
Fully cook the beef before assembling. Once the filling is tucked between the tortillas and cheese, you won’t be able to stir it or check the beef easily. Make sure no pink remains and the beef reaches 160°F in the skillet before building the layers.
Wake up the spices. Stir the chili powder, cumin, paprika, oregano, cayenne, salt, and pepper into the cooked beef and vegetables for about 1 minute. That brief heat helps release the spices’ flavor compounds, making them smell warmer and taste toastier before the salsa goes in. Keep them moving so they don’t scorch.
Layer it like lasagna! Think of the tortillas as the pasta sheets in a traditional lasagna. Overlap two burrito-size tortillas in each layer, then spread one-third of the filling and cheese evenly over the top before repeating. During testing, I found that the larger tortillas curved slightly up the sides of my 9×13-inch baking dish, helping to hold the filling in place and making the casserole easier to slice. Those exposed tortilla edges also turn deliciously crisp in the oven (my favorite part!).
Make it vegetarian. Skip the ground beef and double the black beans for a completely vegetarian taco casserole on a budget. You can also swap in whatever vegetarian ground ‘meat’ crumbles you like.
Raid the veggie drawer. I kept things simple and budget-friendly in this taco casserole with green pepper and onion, but any color bell pepper will do the trick. Red, yellow, or orange bell peppers are slightly sweeter. Mushrooms, corn, spinach, or squash would also be delicious. Keep the total amount close to 2 cups, and cook off any moisture the vegetables release before adding the salsa so the filling stays thick.

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Taco Casserole

Three cheesy tortilla layers packed with saucy beef and black beans make this easy Taco Casserole recipe a hearty 45-minute dinner that serves eight!

Course Main Course

Cuisine American, Mexican, texmex

Total Cost $13.62 recipe / $1.70 serving

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 425kcal

Author Melissa Nolan

Equipment

9×13'' Casserole Dish
Medium Skillet

Ingredients

nonstick cooking spray $0.01
1 lb. ground beef $5.94*
½ onion small dice, (135g, 1 cup) $0.47
1 green bell pepper medium dice, (125g, 1 cup) $0.78
1 Tbsp chili powder $0.08
1 tsp ground cumin $0.04
1 tsp paprika $0.04
½ tsp dried oregano $0.02
¼ tsp cayenne $0.04
¼ tsp salt $0.01
¼ tsp black pepper freshly cracked, $0.04
16 oz. jarred mild thick and chunky salsa $1.92**
15 oz. can black beans drained and rinsed, $0.92
2 cups cheddar cheese grated, (200g) $1.72***
6 large flour tortillas burrito size, $1.59

Instructions

Gather and prepare all ingredients. Preheat oven to 350°F and grease a 9×13 oven-safe baking dish.
Heat a medium skillet over medium heat. Once hot, add the ground beef, onions, and green peppers, and sauté for 5 minutes until the meat is browned and the vegetables are tender.
Using paper towels, carefully soak up the excess grease and discard.
Add the chili powder, cumin, paprika, dried oregano, cayenne, salt, and pepper. Cook for 1 minute.
Add the salsa and drained black beans and continue cooking for 4 minutes.
To assemble the taco bake, lay two tortillas overlapping each other on the bottom of the baking dish. Top with ⅓ of the meat filling and ⅓ of the cheese. Repeat the layers three times.
Bake for 20 minutes in the oven until it is melty. Remove them from the oven, slice, and garnish with any toppings you like!

See how we calculate recipe costs here.

Notes

*I use 80/20 ground beef and drain off the excess fat or carefully blot it with a paper towel after cooking. If you’re using very lean beef, there may be little or nothing to drain. This recipe also works great with ground chicken or ground turkey!

**I use mild, thick, and chunky salsa, specifically the jarred Great Value brand salsa from Walmart. It’s a great price, and it’s not too thin. You can use whatever salsa you enjoy or even make your own pico de gallo. Just make sure it isn’t too watery, or it may make the tortillas soggy.

***You can substitute any other cheese in your fridge. Monterey Jack, Pepper Jack cheese (which will make it spicier), Colby Jack, or any cheese blend you like will work great.

Seasoning note: I make my own taco seasoning using the simple pantry spices listed here. Together, the spices, salt, and pepper come to 2 Tbsp plus ¼ tsp. You can use the same amount of your favorite store-bought taco seasoning instead if preferred. One thing I love about making my own is that I can adjust the flavor and heat. Add more cumin if you’re a big fan like me, or increase the cayenne if you like it spicy!

Suggested toppings: Tomatoes, green onions, cilantro, black olives, avocado, red onions, or shredded lettuce.

Prep it ahead: I don’t recommend layering this taco casserole ahead of time and baking it later because the tortillas will absorb the salsa and become very soft. You can, however, shred the cheese and prepare the taco filling ahead, then store everything separately in the refrigerator. Assemble the casserole shortly before baking and cook it a little longer (since everything is starting cold), until the center is hot and the cheese is melted.

Nutrition

how to make Taco Casserole Step-by-Step Photos

Gather all of your ingredients. Preheat the oven to 350°F and lightly coat a 9×13-inch oven-safe baking dish with nonstick cooking spray.

Cook the beef: Heat a medium skillet over medium heat. Add 1 lb. ground beef, ½ a diced onion, and 1 diced green bell pepper. Cook for about 5 minutes, breaking the beef into small crumbles, until no pink remains and the beef reaches 160°F. The vegetables should be tender but still hold their shape. Keep cooking for another minute or two if needed.

Remove the excess fat: Carefully drain away the rendered fat, or blot it with paper towels held securely with tongs. If you’re using lean ground beef and there’s little or nothing to remove, you can skip this step.

Toast the spices until fragrant: Now add 1 Tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, ½ tsp dried oregano, ¼ tsp cayenne, ¼ tsp salt, and ¼ tsp freshly cracked black pepper. Stir constantly for 1 minute, until the spices smell warm and fragrant. This brief toasting helps bring out the flavor of the spices.

Finish the filling: Stir in 1 (16 oz.) jar of mild thick and chunky salsa and a 15 oz. can of drained black beans. Cook for 4 minutes, stirring occasionally, until everything is hot and the filling looks cohesive. When you drag a spatula across the skillet, no watery liquid should pool in the space. If it does, cook for another minute or two before layering.

Build the layers: Overlap 2 burrito-size flour tortillas across the bottom of the prepared baking dish, allowing the edges to fold slightly up the sides. Spread one-third of the beef filling evenly over the tortillas, all the way to the edges.

Then sprinkle with a ⅓ of the cheddar cheese.

Repeat twice more with the remaining 4 tortillas, filling, and cheese to create three layers total.

Bake the taco casserole: Bake uncovered for 20 minutes, or until the cheese is completely melted, the filling is bubbling around the edges, and the exposed tortilla edges are lightly browned and crisp. Let the casserole rest for about 5 minutes to help the layers settle, then slice into 8 servings and add your favorite fresh toppings. Enjoy!

How to Serve Taco Casserole

Add whatever fresh toppings you like or already have to each slice of taco casserole before serving. I love black olives, juicy tomatoes, and cilantro on mine, but use whatever sounds good! Those cool, crunchy salad toppings are so good alongside the hot, cheesy beef casserole. For sides, a batch of Spanish rice also serves eight, so it’s an easy way to round out the meal when you’re feeding a crowd!

I also think our cumin lime coleslaw with crisp cabbage and carrots tossed in a tangy lime-cumin dressing would be delicious, or guacamole for a classic taco pairing. The guacamole would also be delicious served with tortilla chips before dinner, then left on the table for spooning over each slice! And if friends or family are coming over, avocado margaritas make the meal feel fun and a little extra special for the adults. The recipe makes two drinks, so scale it up to suit your group.

Spanish Rice

$3.37 recipe / $0.42 serving

Cumin Lime Coleslaw

$3.00 recipe / $0.50 serving

Easy Guacamole

$4.61 recipe / $0.46 serving

Avocado Margarita

$4.07 recipe / $2.04 serving

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The tortillas do absorb moisture from the filling and become softer over time, particularly along the bottom, but the casserole is still delicious!

Make Ahead

Leftovers reheat well, but I much prefer this taco casserole fresh. If I want to get ahead on dinner, I’ll prepare the components separately instead of assembling the whole casserole in advance. Make the taco meat and shred the cheese, then store them in separate airtight containers in the refrigerator for up to 3 days. Layer everything just before baking and add a few extra minutes to the cooking time since the filling will be starting cold.

Reheating

The microwave is the quickest option for individual slices. Cover and heat until steaming throughout, using short intervals so the edges don’t dry out. To reheat several portions, place them in a baking dish, cover with foil, and warm at 350°F until the center reaches 165°F. Remove the foil for the last few minutes to help firm up the tortilla edges.

Freezing

Freeze cooled portions in airtight freezer-safe containers for up to 3 months. Individual slices are easier to thaw and reheat than the entire casserole. Thaw them overnight in the refrigerator before reheating. Just note the tortillas will be noticeably softer after freezing and thawing.

Try These Beef Taco-Inspired Recipes Next:

This easy Taco Soup turns ground beef, two kinds of beans, corn, and tomatoes into a hearty bowl ready for all your favorite toppings!
Our Taco Pasta is what I reach for when I want one-pot comfort. Pasta shells simmer in the taco-seasoned beef and tomato sauce before plenty of cheddar is stirred in at the end.
Beef Taco Skillet lands somewhere between a skillet dinner and loaded nachos, with beef, black beans, tomatoes, tortilla chips, and melted cheese.
Our Taco Salad starts with a bed of crisp lettuce topped with taco-seasoned beef, black beans, and corn. I love adding avocado, crunchy tortilla chips, and creamy lime dressing to finish each bowl.

Crispy Baked Beef Tacos

$8.88 recipe / $1.78 serving

Sheet Pan Tacos

$7.94 recipe / $1.32 serving

Fish Tacos with Slaw

$10.93 recipe / $2.73 serving

Smash Burger Tacos

$8.77 recipe / $1.46 serving

The post Taco Casserole appeared first on Budget Bytes.

12 Eggplant Recipes You Need to Try

Jess Rice — Sat, 29 Aug 2026 13:30:00 +0000

Late summer belongs to the eggplant! This warm-weather vegetable is at its seasonal best from midsummer into early fall, and is usually easier to find at a good price around this time, too! I know eggplant can feel a little tricky if you don’t cook with it often, but I’m a veggie gal through and through, and I never run out of ways to put it to work. Roast it until tender, mash it into a smoky curry, bread it until crisp, cover it with sauce and cheese, or arrange it in colorful layers. Not sure where to begin? These 12 eggplant recipes will help you make the most of every one you bring home!

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!

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.

Chicken Broccoli Casserole

Jess Rice — Fri, 28 Aug 2026 13:30:00 +0000

Chicken Broccoli Casserole is the ultimate easy comfort food, and this version keeps things extra simple by cooking everything (yes, even the orzo) in just one pot. Tender chicken, nutritious broccoli florets, and perfectly creamy orzo come together with cheddar cheese to create a cozy, flavorful casserole without the fuss. With minimal prep and simple ingredients, this budget-friendly casserole is ready in 30 minutes and leaves you with hardly any cleanup. My daughter gobbled it up, and my husband didn’t complain about all the leftovers either!

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.

Cut the chicken into evenly sized pieces. I aim for roughly 1-inch pieces, which are easy to eat and spread evenly throughout the casserole. I’ve found that anything much smaller can become dry because the chicken continues cooking as the orzo simmers. The pieces don’t need to be perfect, but keeping them close in size helps them finish cooking at the same time.
Keep the heat medium-low and watch for sticking. Once everything is in the pan, I keep the heat at a gentle simmer so only a few lazy bubbles break the surface. Give everything a good stir every minute or two, running your spoon across the base and right into the corners. Those tiny pieces of orzo naturally sink and love to hide in those spots! The milk can also scorch or split if the pan gets too hot, so if the bubbling becomes fast or noisy, turn down the heat and stir again.
Shred the cheddar from a block. I prefer freshly shredded cheddar because it melts more smoothly into the sauce and over the top. Pre-shredded cheese contains anti-caking ingredients that can keep it from melting quite as evenly. A block is also often cheaper per ounce, and you can grate the four ounces needed here and save the rest for another meal!
Use the broiler for the best cheesy top. Yes, you can cover the pan with a lid to melt the cheese, but I MUCH prefer the broiled version! The lid works if your pan isn’t broiler-safe, but the broiler gives the cheddar a bubbling, golden finish with deliciously browned spots and crisp orzo edges. It recreates the cheesy top of a classic oven-baked casserole without a full oven bake. Broilers work quickly, so watch the casserole closely and remove it after 3-5 minutes, or as soon as the cheese reaches your preferred doneness.

Skip cooking the raw chicken and use about 3 cups of chopped or shredded cooked chicken instead. It’s a great way to use chicken you’ve already prepped for another meal, or you can grab a rotisserie chicken when you need dinner on the table fast. Stir it in when you add the cheese, then continue with the recipe as written. The cold rotisserie chickens are cheaper than the hot ones at my store (and they may be SNAP eligible!), so check the refrigerated deli case first.

Want to leave out the chicken? Skip it completely for an easy vegetarian version, similar to our broccoli cheddar orzo. This will make about 2-3 generous main-dish servings or 4 smaller side servings. To bulk it up, stir in a drained can of white beans or chickpeas near the end, or add frozen peas with the broccoli.

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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

Cook Time 23

Total Time 30

Servings 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

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!

One thing I love about this chicken and broccoli casserole is how easy it is to make your own. This is your excuse to raid the freezer, reach for the hot sauce, or add a little crunch on top!

Add more vegetables: Stir in up to 1 cup of frozen peas or mixed vegetables with the broccoli if your pan is big enough!
Give it a crunchy topping: Sprinkle ½ cup crushed butter crackers (like Ritz) or ¼ cup breadcrumbs over the cheese during the final minute under the broiler. Watch closely so they don’t burn.
Add a little tang: Stir 1-2 teaspoons of hot sauce into the casserole with the cheddar, then taste before adding more.

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.

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The post Chicken Broccoli Casserole appeared first on Budget Bytes.

Lentil Burgers

Melissa Nolan — Wed, 26 Aug 2026 13:30:00 +0000

These Lentil Burgers are surprisingly easy to make, packed with BIG burger flavor, and super budget-friendly! I pulse some cooked lentils in a food processor with garlic and spices, then fold in more whole lentils, carrots, onions, and flour to help the patties hold together. After 30 minutes in the oven, they’re filling, totally vegan, and *may* even rival a traditional burger, with no grill needed! I like to top mine with the usual burger veggie suspects like tomato, onion, lettuce, and extra pickles, plus plenty of sauce. Best of all, each lentil burger costs just $0.64, including the bun!

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!

Don’t let the lentils cook too far. I use brown lentils because they keep their shape, and I start checking them at 20 minutes, as directed in the recipe. They should be cooked through with a tender center but still look like individual lentils, not mushy. Green or red lentils can also work, but follow the package directions because cooking times vary. Red lentils break down easily, so you may need more flour to help the patties hold together.
Build the burger flavor into the base. I blend the garlic, tomato paste, paprika, cumin, salt, and pepper with some of the lentils so the flavors spread evenly throughout the patties. You can also try miso, soy sauce, ketchup, onion powder, chili powder, or cayenne. Reduce the salt if using miso or soy sauce, and recheck the texture after adding wet ingredients.
Use the food processor to create the binder. Only some of the lentils are processed until thick and sticky, then I fold in the rest whole for texture (similar to how we make our lentil loaf!). Scrape around the blade and down the sides so no large pieces of garlic are left behind. Close your hand around a scoop of the mixture. It should stay in a compact clump when you open your palm. If it slumps or feels very sticky, add flour 1 tablespoon at a time. If it cracks and crumbles, add water or oil 1 teaspoon at a time.
Keep the patties firm and even. This recipe makes four generously sized patties. Firmly compact the centers and edges so they don’t crack while you’re shaping them or break when flipped. Keep them about ½ inch thick because thicker patties are harder to turn. Spray the parchment and the tops of the burgers to prevent sticking and encourage browning.

Melissa Nolan shaping lentil burgers in our Nashville test kitchen.

At only $0.64 each, these lentil burgers aren’t just an affordable vegan alternative. They’re a genuinely low-cost dinner. The dried lentils cost just $1.14 for the amount needed in this recipe, so compared with the ground beef alone needed to make classic hamburgers, there’s really no comparison! Burgers are also a familiar meal for most people. That means this recipe is also an approachable way to put a completely vegan dinner on the table without spending much.

I use carrots and onions to flavor the patties here, but you can swap in mushrooms, sweet potato, zucchini, bell pepper, or fresh herbs if you already have them on hand (because using what you have is another easy way to stretch your budget!) Since some vegetables contain more water, adjust the flour as needed until the mixture holds together when pressed.

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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

Cook Time 50

Total Time 1 10

Servings 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

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!

I’m a huge fan of pickles, so I like serving my lentil burgers with our dill pickle pasta salad to bring out those cookout vibes (even when I’m making them in weather that’s anything but cookout-friendly)! You can also skip the bun and make a veggie burger salad by serving the patty over chopped lettuce with tomatoes, cucumber, avocado, pickles, and your favorite creamy dressing.

I also love a side of air fryer zucchini with these burgers. They keep things veggie-friendly, AND they cook in just 20 minutes, so you can make them in the air fryer while the burgers bake. And of course, it wouldn’t be right not to mention a side of fries! I personally love these spicy sweet potato fries. They also bake at 400°F, so I put them in the oven 15 minutes before the lentil burgers, and everything is ready to enjoy at the same time!

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.

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.

Sheet Pan Doner Kebab

Melissa Nolan — Mon, 24 Aug 2026 13:30:00 +0000

This Sheet Pan Doner Kebab is all about thin, warmly spiced beef with irresistibly crisp edges, piled into soft pita with creamy homemade tzatziki. I make the filling with ground beef, freshly grated onion, minced garlic, and pantry spices, then roll it flat between parchment, fold it into thirds, and bake it for 15 minutes. After baking, I tear the meat into pieces and broil it until the edges are crisp. The rolling method may look unusual, but my step photos make it easy to follow! This recipe makes four filled pitas, so you can feed four people or prep your lunches for just $2.76 each. Find me takeout that can do that!

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!

Finely grate the onion. Big chunks of onion make it harder for the meat to hold together and can cause the thin sheets to break apart. During testing, I found grating the onion was the easiest way to get it fine enough, and it means I can leave the food processor in the cupboard!
Use ground beef with some fat for the most flavor (and cost savings!). I use 73/27 ground beef, which is often one of the most affordable options. The extra fat also adds flavor and helps the thin sheets stay juicy. Anything from 73/27 to 85/15 works well. Leaner beef, ground chicken, and ground turkey are also fine, but fattier beef gives you the juiciest, most flavorful sheet pan gyro meat.
Mix until cohesive. Work the beef, grated onion, garlic, and seasonings together until the mixture looks uniform and slightly tacky. This helps the thin sheets hold together after baking.
Divide and roll the meat evenly. I divide the meat into two equal portions, with each roll making enough for two pitas. Roll each portion to the edges of the folded parchment, then check for thicker areas and roll them out before folding the packet into thirds. Making sure the meat is uniformly thin helps it cook evenly!
Watch the broiler closely. Once you’ve torn the meat into pieces (let it cool enough to handle first!), spread the meat across the sheet pan in a single layer. Broil for about 3 minutes, but stay close because those thin pieces can go from browned and crispy to dry or burnt quickly.
Strain the cucumber well. The tzatziki sauce may be the supporting character here, but don’t let watery tzatziki ruin your doner! After grating the cucumber, strain it and press out as much liquid as possible before mixing the sauce.

Melissa Nolan preparing her take on the viral sheet pan doner kebab in our Nashville test kitchen.

Making doner kebabs at home is already a budget win compared to ordering takeout! I stretch one pound of ground beef into four filled pitas in this recipe, and the meat, sauce, and toppings are easy to adapt around what you already have. Here are a few more ways to keep the cost down:

Use whatever meat is affordable. Choose the ground meat you already have or whatever is on sale, including beef, chicken, turkey, lamb, or a combination!
Use the fillings you have. I topped mine with tzatziki, lettuce, pickled red onions⁠, dill, and tomatoes, but pickles, olives, bell peppers, a squeeze of lemon juice (as used in the original viral sheet pan doner kebab recipe from MezeMike!) or any spare veggies in your fridge also work.
Try a different sauce! I use our tzatziki recipe with a few adjustments to save money (like using dried dill and basic cooking oil). Its cool, creamy, garlicky flavor pairs perfectly with the seasoned meat, but you can use plain mayo or another sauce if that works out cheaper for you!

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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

Cook Time 18

Total Time 33

Servings 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

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.

These doner kebabs make such a fun change from my usual meal prep! I divide the cooked meat between four containers and portion a ¼ of the tzatziki into small lidded cups. Keep the pita and fresh toppings separate, then reheat the meat and assemble everything at lunchtime. That way, the pita stays soft, the veggies stay crisp, and the tzatziki stays cool and creamy. Lunch sorted!

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.

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.

Mississippi Chicken

Melissa Nolan — Sat, 22 Aug 2026 13:30:00 +0000

This Mississippi Chicken is tender, juicy, and coated in a savory, buttery sauce with plenty of tangy pepperoncini flavor. This five-ingredient crockpot Mississippi chicken recipe takes about 10 minutes to prep, has no chopping, and costs only $1.74 per serving! Add everything to your slow cooker with no extra liquid, then cook on LOW for 6 hours (or HIGH for 3-4 hours if you’re in a pinch!). It’s an easy “set it and forget about it” family dinner, and I can stretch the leftovers into all sorts of meals.

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!)

Arrange the chicken in one even layer. Place 3 lbs. chicken breasts in a single layer in a 6-quart slow cooker rather than stacking them. This helps them cook more evenly. If your chicken breasts are smaller or you’re using a different-sized slow cooker, start checking them earlier (the internal temperature should reach 165°F). If your chicken is frozen, thaw it completely in the refrigerator before adding it to the slow cooker.
There’s no need to add extra liquid! I let the chicken create its own broth as it cooks, which combines with the melted butter and seasoning packets to make the savory sauce. Adding water or stock would dilute all that flavor!
Adjust the spice level. Jarred pepperoncini are mild, tangy pickled peppers usually found near the pickles and olives at the grocery store. To some, pepperoncini peppers can be spicy. If you’re worried about the spice level, you can reduce the number of peppers. (Or add more if you love pepperoncini peppers like me!)
Keep the lid closed. There’s no need to stir or flip this Mississippi chicken as it cooks. Opening the slow cooker releases heat and can extend the cooking time, so let it do its thing!
Check the temperature and texture. Before shredding, I check that the thickest part has reached 165°F and that the chicken separates easily with two forks. Chicken size and slow cookers can vary, so if it isn’t ready after 6 hours on LOW (or HIGH for 3-4 hours), cook it for another 20 minutes before checking again.
Add vegetables to make it a complete meal. You can add potatoes, carrots, or onions to the slow cooker with the chicken. Using our pot roast recipe as a guide, try 2 large carrots peeled and cut into large chunks, 1 large yellow onion peeled and quartered, or 1-1½ lbs. of mini potatoes (kept whole). Keep the chicken in one layer, then arrange the vegetables around and over it.

Save money by using 3 lbs. of boneless, skinless chicken thighs if they’re cheaper than breasts. They work just as well, especially if you prefer dark meat or already have some on hand! Arrange the thighs evenly in the slow cooker and cook until they reach at least 165°F and shred easily. Chicken thighs release more fat than breasts, so I usually trim large pieces of visible fat first and spoon off any excess from the cooking liquid before shredding.

Also, watch your pennies and go for store-brand seasoning packets! Store-brand ranch and au jus seasoning work just as well as the name-brand options, so save some money and grab whichever is cheaper. You can also use our homemade ranch seasoning mix if you already have the ingredients in your pantry.

And on that note, if you can’t find au jus mix or regular brown gravy mix is cheaper at your store, use a packet of that instead! Jess uses a brown gravy mix in her Mississippi pot roast, and it still adds plenty of savory flavor!

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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

Cook Time 6

Total Time 6 10

Servings 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

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!

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.

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.

Pizza Burgers

Jess Rice — Fri, 21 Aug 2026 13:30:00 +0000

Pizza Burgers are the ultimate easy comfort food that brings a nostalgic twist to a classic favorite! I top toasted English muffins with a saucy mixture of crumbled meat, frozen peppers and onions, then add melty mozzarella and optional pepperoni for plenty of pizza flavor. The frozen vegetables mean there’s no chopping, and the whole recipe is ready in about 30 minutes! I remember pizza burgers from my school cafeteria, and even my mom says she enjoyed them during her school days. At about $1.71 a serving, they’re a fun and budget-friendly way to switch up your dinner routine (and kids LOVE them!)

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!

Toast the English muffins first. One thing I want to avoid with these pizza burgers is a soggy bottom. To combat this, I toast the sliced muffins for about 5 minutes until the cut side feels dry and very lightly toasted. Toasted muffins create a sturdier base that doesn’t immediately start soaking up the sauce from the topping.
Cook off the extra moisture. Frozen peppers and onions release water as they cook, so sauté them until softened and any liquid in the pan has evaporated before adding the meat!
Drain the excess fat. I used a ground beef and pork blend because it was the cheaper option at my store, but it still gives these pizza burgers a classic hamburger flavor. It does render quite a bit of fat, though, so I made sure to carefully blot it with folded paper towels to drain some of the grease away. This helps keep the meat sauce from tasting or feeling super greasy. Never pour hot grease down the drain, as it can cause a blockage!

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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

Cook Time 25

Total Time 30

Servings 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

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!

Treat these homemade pizza burgers like any other pizza and add whatever toppings you want! I’d scatter them over the cheese before baking, or finely chop them and stir them into the meat mixture. Here are some ideas to try:

Mushrooms: Sauté them first until browned and their liquid has evaporated, then stir them into the meat sauce.
Olives, banana peppers, or jalapeños: I’d drain them well, dice them smaller, and add them on top before baking.
Cooked bacon, ham, or sausage: Chop into small pieces and mix them into the filling or sprinkle them over the cheese.
Spinach: Stir it into the hot meat sauce and let it wilt before topping the English muffin halves.
Crushed red pepper flakes: Mix into the marinara for heat throughout, or sprinkle them on top before serving.
Extra cheese: If you’ve got other melty cheeses to hand, you can use them with/instead of the mozzarella! I think Parmesan, provolone, or cheddar would be delicious!

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.

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.

Easy Teriyaki Chicken

Beth Moncel — Wed, 19 Aug 2026 13:30:00 +0000

I’m all about quick weeknight dinners, and this easy Teriyaki Chicken is one I think you’ll come back to over and over again. I use boneless, skinless chicken thighs because they stay tender and juicy as the soy sauce and brown sugar in the marinade reduce into a gorgeous light glaze. Even a 30-minute marinade gives the chicken plenty of salty, sweet, and savory flavor, but you can prep it up to 24 hours ahead if that makes dinner easier. Not to mention, the whole recipe makes five servings for about $1.41 each, which is MUCH cheaper than ordering takeout! And the leftovers are pretty good for meal prep, too. 😉

“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!

Boneless chicken thighs keep this recipe affordable. Chicken thighs are often cheaper than chicken breasts, but that’s not the only reason I like them here. Their extra fat keeps them juicy and makes them much more forgiving in the skillet. They’re also already thin enough to cook evenly, so there’s no pounding, slicing, or extra prep involved beyond the marinating time!
Keep the sauce ratio as written. I tested a few sauce variations before landing on a mix of ¼ cup soy sauce, 3 Tbsp brown sugar, and 1 Tbsp water. I’ve found this combination gives me the right balance of salty and sweet, with enough water to help the chicken cook before the sugar reduces into a glaze. I don’t recommend adjusting these three ingredients because changing the ratio will affect the flavor balance and how the sauce reduces.
Keep the skillet at medium and stay close. Brown sugar helps the glaze coat the chicken, but it can scorch over high heat. I don’t have any trouble when I keep the heat at medium, but pans and stoves vary, so watch closely toward the end. The glaze should gently bubble without smoking. If it develops very dark spots before the chicken is cooked through, lower the heat.
Aim for an internal temperature of 175°F. I know chicken is safe to eat once the internal temperature reaches 165°F, but after cooking many (many) chicken thighs over the years, I’ve found they’re even more tender and juicy once they hit 175°F. That slightly higher temperature gives the fat more time to render throughout the meat. If you don’t have a meat thermometer, cut into the thickest thigh and make sure the center is opaque with no pink remaining.
Want your chicken extra saucy? The marinade in this recipe makes enough to give the chicken a light coating. It isn’t supposed to leave lots of extra sauce for pouring. Any marinade left after removing the raw chicken should be discarded for food safety. If I want extra, I double the soy sauce, brown sugar, water, garlic, and ginger, then reserve half. Add the oil only to the marinade, not the serving sauce. For a thicker serving sauce, whisk ½ cup water and 1 Tbsp cornstarch into the reserved half (not the used marinade) and simmer until thickened.

I’m all for anything that makes dinner taste better while I’m off doing literally anything else, and that’s exactly why I like to marinate this chicken ahead! You can marinate it for as little as 30 minutes or up to 24 hours, so it’s easy to prep before dinner, in the morning, or the night before. Just keep it covered in the refrigerator as it marinates. I don’t recommend going beyond 24 hours because the salty soy sauce can eventually make the chicken’s texture too soft.

I also tested freezing the raw chicken right in the marinade, and it worked VERY well! Add everything to a freezer-safe bag, press out as much air as possible, and freeze immediately for up to 2-3 months. Thaw it overnight in the refrigerator, and the chicken will marinate as it defrosts. Then all that’s left to do is cook it!

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!

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

Cook Time 15

Marinate 30

Total Time 55

Servings 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

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.

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Our Teriyaki Chicken recipe was originally published 5/2/2022. It was retested and republished to be better than ever 8/19/26.

The post Easy Teriyaki Chicken appeared first on Budget Bytes.

Budget Bytes

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