Easy Stovetop Chicken Fajitas

Chicken fajitas are a Tex-Mex favorite made with seasoned chicken, peppers and onions, and tortillas for filling. In my recipe here, the short marinade does a lot of work with just a few ingredients. The lime juice adds brightness, the oil helps the seasoning coat the thin chicken slices, and cutting the chicken small gives all those spices more surface area to flavor.

I still love our sheet pan chicken fajitas when I want the oven to do most of the work, but these stovetop chicken fajitas cook much quicker once the chicken is marinated and feel a little closer to the sizzling restaurant version! I cook the peppers and onions separately with some of the fajita seasoning so they can soften, pick up some color, and taste just as seasoned as the chicken. Then everything goes back into the skillet to warm through before piling it into dry-toasted flour tortillas. Heating the tortillas first makes them warm, flexible, lightly browned, and so much more flavorful without adding a penny!

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Stovetop Chicken Fajitas

This Stovetop Chicken Fajitas recipe is made in one skillet with juicy seasoned chicken, peppers, onions, lime, and warm tortillas!

Course Main Course

Cuisine Mexican, texmex

Total Cost $5.73 recipe / $1.15 serving

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Marinate Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 5 servings (2 fajitas each)

Calories 382kcal

Author Melissa Nolan

Equipment

• Small Bowl
• Medium Skillet
• Plate

Ingredients

Fajita Seasoning

• 1 tsp chili powder $0.03
• 1 tsp ground cumin $0.04
• 1 tsp paprika $0.04
• 1 tsp garlic powder $0.06
• 1¼ tsp salt $0.05
• ½ tsp black pepper freshly cracked, $0.08

Chicken Fajitas

• 1 lb. chicken breast thinly sliced, (2 breasts, 453g) $2.57*
• 3 Tbsp vegetable oil divided, $0.12
• 1 lime juiced, (2 Tbsp) $0.25**
• 10 small flour tortillas fajita-sized, $1.06
• 1 green bell pepper thinly sliced, (150 g, 1½ cups) $0.78
• 1 onion thinly sliced, (240g, 2 cups) $0.65

Instructions

• Gather and prepare all ingredients.
• In a small bowl, mix the chili powder, cumin, paprika, garlic powder, salt, and pepper. This is your fajita seasoning.
• Place half of the fajita seasoning, sliced chicken, 1 tablespoon of vegetable oil, and lime juice in a Ziploc bag. Seal and massage it, then let it marinate for 30 minutes to overnight in the refrigerator.
• Before you cook the chicken, heat a medium-sized skillet over medium heat. Once the skillet is hot, dry toast the tortillas on each side until browned on the edges. Stack the toasted tortillas on a plate and cover with a towel until ready to serve.
• In the same skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Carefully remove the chicken from the bag and add it to the pan in an even layer. Cook the chicken undisturbed for 2-3 minutes.
• Flip the chicken and continue cooking for an additional 3 minutes until cooked through and the internal temperature reaches 165°F. Remove the chicken to a plate and set aside.
• Turn the heat to medium and add the remaining vegetable oil. Add the peppers, onions, and the remaining fajita seasoning. Continue cooking for 10 minutes, stirring occasionally.
• Place the chicken and any drippings back into the pan to warm through. Build the fajitas by dividing the chicken and vegetables between all the toasted tortillas. Garnish with your favorite toppings and enjoy.

See how we calculate recipe costs here.

Notes

*Boneless, skinless chicken thighs will also work here if you prefer darker meat. They may need cooking an extra minute or two, depending on how thickly they’re sliced. Both chicken breasts and chicken thighs should be cooked to an internal temperature of 165°F.

**If you already have bottled lime juice on hand, you can use 2 Tbsp instead of fresh.

Adjust the seasoning to your taste: This spice blend was inspired by our homemade fajita seasoning, but I adjusted it a little for this skillet version. You can add a pinch of cayenne or red pepper flakes if you like spicy fajitas, or use smoked paprika if you want a smokier flavor.

Suggested toppings: Diced tomatoes, sliced green onions, fresh cilantro, diced avocado, sliced red onions, and shredded lettuce. Use whatever you love and have to use!

Nutrition

Serving: 1serving (2 each) | Calories: 382kcal | Carbohydrates: 35g | Protein: 25g | Fat: 16g | Sodium: 1138mg | Fiber: 4g

how to make Stovetop Chicken Fajitas step-by-step photos

Gather all of your ingredients.

Slice the chicken: Thinly slice 1 lb. chicken breast so it cooks quickly and evenly.

Make the fajita seasoning: In a small bowl, stir together 1 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp garlic powder, 1¼ tsp salt, and ½ tsp freshly cracked black pepper. This is your homemade fajita seasoning.

Season the chicken: Add the sliced chicken to a large zip-top bag or bowl along with half of the fajita seasoning, 1 Tbsp vegetable oil, and the juice from 1 lime (about 2 Tbsp).

Marinate the chicken: Seal the bag and gently massage the marinade into the chicken until the pieces are evenly coated. Marinate in the refrigerator for at least 30 minutes, or overnight for deeper flavor.

Prep the veggies: Toward the end of the marinating time, thinly slice 1 green bell pepper and 1 onion.

Warm the tortillas: When you’re ready to cook, heat a medium skillet over medium heat. Once hot, toast 10 small flour tortillas (one at a time) for about 15-20 seconds per side, OR until they’re warm, lightly browned around the edges, and a few golden spots appear. Stack the tortillas on a plate and cover them with a clean towel to keep them soft and warm.

Cook the chicken: In the same skillet, heat 1 Tbsp vegetable oil over medium-high heat. Carefully remove the chicken from the marinade, letting any excess drip off, then add it to the hot skillet in an even layer. Cook undisturbed for 2-3 minutes, until the bottom is lightly browned.

Flip the chicken and cook for another 3 minutes, or until cooked through and the internal temperature reaches 165°F. The chicken should be lightly browned, juicy, and no longer pink in the center. Transfer the cooked chicken to a plate and set aside.

Cook the veggies: Reduce the heat to medium and add the remaining 1 Tbsp vegetable oil to the skillet. Add the sliced green bell pepper, sliced onion, and the remaining fajita seasoning. Stir to coat the vegetables in the spices and oil, scraping up any browned bits from the bottom of the pan for extra flavor. Cook the veggies for about 10 minutes, stirring occasionally, until they soften and develop lightly browned edges.

Assemble the fajitas: Add the cooked chicken and any juices from the plate back into the skillet. Stir everything together and cook for 1-2 minutes more, just until the chicken is warmed through and coated in the seasoned vegetables.

Serve: Divide the chicken, peppers, and onions between the warm toasted tortillas. Add your favorite toppings like sour cream, shredded cheese, salsa, avocado, cilantro, or extra lime wedges (all optional), then serve immediately. Enjoy!

More Topping Ideas!

This is where I like to make chicken fajitas feel extra fun! A few toppings can add color, crunch, creaminess, brightness, or heat, and make this simple skillet dinner taste over the top! The best way to keep it budget-friendly is to use what you already have on hand, so pick and choose from these ideas instead of feeling like you need them all.

• Tomatoes: Dice fresh tomatoes (remove the seeds first if preferred), then sprinkle them over the chicken for juicy freshness. Pico de gallo would also be a delicious way to get your tomato fix while adding even more flavor from onion, cilantro, and lime.
• Cilantro: Roughly chop fresh cilantro and sprinkle it over top for a herby finish. A little goes a long way!
• Avocado: Dice ripe avocado and add it right before serving for a creamy, buttery finish. Guacamole is even better if you’ve got it!
• Shredded lettuce: Add a small handful for cool crunch. I prefer romaine or iceberg lettuce here.
• Sour cream: Add a spoonful for a cool and creamy topping. It’ll also help mellow the heat if you add cayenne to the seasoning mix or jalapeños as a topping.
• Shredded cheese: Sprinkle it on while the chicken and peppers are still warm so it gets a little melty! Go for cheddar, Monterey Jack, or a Mexican cheese blend.
• Pickled red onions: Add a few pickled red onions for tangy crunch! Thinly sliced raw red onions or sliced green onions are also great.
• Jalapeños: Use fresh sliced jalapeños for crisp heat or pickled jalapeños for a tangy, spicy kick.
• Lime wedges: Serve extra lime wedges on the side so everyone can squeeze on as much as they like.

Storage & Reheating

Store any leftover chicken and veggies in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Store the filling without the tortillas so they don’t get soggy. Thaw frozen filling overnight in the refrigerator, then reheat it in a skillet with a splash of water or broth if needed to keep the chicken from drying out. Just note the peppers and onions will be softer after reheating, but still delicious. Assemble with the tortillas once reheated.

Love Fajitas? Try These Recipes Next!

• My favorite thing about these Ground Beef Fajitas is how easy they are to stretch with rice, beans, chips, or whatever toppings are hanging out in the fridge.
• Sheet Pan Portobello Fajitas turn meaty mushrooms, peppers, and onions into an easy veggie dinner with smoky chipotle flavor.
• Our Creamy Chicken Fajita Pasta is a budget-friendly weeknight meal with bold Tex-Mex flavor and a creamy sauce.
• I love topping these Sheet Pan Chicken Fajitas with extra lime, cilantro, and sour cream because those fresh toppings wake everything up!

More Mexican-Inspired Chicken Recipes

Baked Chicken Chimichangas

$11.21 recipe / $2.80 serving

Chicken Taco Soup

$14.58 recipe / $1.46 serving

Chicken Nachos

$14.83 recipe / $1.85 serving

Chipotle Chicken Tacos

$9.97 recipe / $1.66 serving

The post Stovetop Chicken Fajitas appeared first on Budget Bytes.

This fast French Bread Pizza recipe is a classic Budget Byte because it’s super fast, ridiculously easy, customizable, and inexpensive! In just 20 minutes, a loaf of French bread turns into four crispy, cheesy pizzas with golden edges, tomatoey sauce, and all your favorite toppings. But one of my favorite reasons for making these French bread pizzas is that they’re a great way to use up the leftovers in your fridge. You can top these pizzas with just about anything, so dive into your refrigerator and find some creative pizza toppings! 😊

“LOVE this recipe! I usually eat it fresh the first night, and while the few slices I need are baking, I assemble the rest and freeze them. Fantastic for the nights when even though you’ve meal planned, you get home late and are starving! I use the pizza sauce recipe from the website also – and I prefer fresh mozz.”

Julie

An Easy Way to do Pizza Night

Don’t get me wrong, I think a homemade pizza made with fresh pizza dough is absolutely worth the effort when I have the time (I did work at a pizza counter many moons ago, after all!!). But on those extra busy nights when everyone is hungry now, this French bread pizza is the shortcut I come back to all the time. The bread already gives you a sturdy, ready-to-go base, so all you have to do is add sauce, cheese, and toppings before baking. You get crispy edges, melty cheese, and all the flavors of pizza night with a fraction of the work.

I skip any extra prep and add the toppings directly to the bread before baking here. The crust still turns out crisp around the edges while the inside stays soft and chewy. This easy French bread pizza is also a great recipe for using small amounts of leftover vegetables, cooked meats, cheeses, and sauces that might otherwise get forgotten in the fridge. Sometimes the most creative pizzas start with whatever needs using up!

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Easy French Bread Pizza

French Bread Pizza is the perfect budget-friendly fast and easy weeknight dinner. Customize the toppings to fit your taste buds or what you have on hand! 

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $2.85 recipe / $0.71 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings (¼ French loaf each)

Calories 364kcal

Author Beth Moncel

Equipment

• Baking Sheet

Ingredients

• 1 French loaf about 12-16 inches long, $1.47
• ½ cup pizza sauce $0.43
• 4 oz. mozzarella cheese shredded, (1 cup, 100g) $0.95*
• toppings of your choice variable

Instructions

• Gather and prepare all ingredients.
• Preheat the oven to 400ºF. Cut the French loaf in half lengthwise, then cut each half open into two pieces. Place the pieces of French Bread, cut side up, on a large baking sheet.
• Top each piece of bread with about 2 Tbsp pizza sauce and 1 oz. (or 1/4 cup shredded) mozzarella. Add any additional toppings you desire.
• Bake the pizzas in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly, and the bread is slightly brown and crispy on the edges. Serve hot.

See how we calculate recipe costs here.

Notes

*I recommend freshly shredding your mozzarella cheese, if possible, for the best melt. Pre-shredded cheeses don’t always melt the best because they’re coated in anti-caking agents in the bag.

For an extra crispy crust: Place the sliced French bread cut-side up on the baking sheet and bake at 400ºF for 3-5 minutes before adding the toppings. This step is completely optional (I usually skip it to save time and still end up with a crisp base!), but it’s helpful if your pizza sauce is on the thinner side or you want extra insurance against a soggy crust.

Nutrition

Serving: 1Serving | Calories: 364kcal | Carbohydrates: 54g | Protein: 17g | Fat: 9g | Sodium: 925mg | Fiber: 3g

How to Make French Bread Pizza Step-by-Step Photos

Gather all of your ingredients.

Prep the bread: Start by preheating your oven to 400ºF. You’ll need one loaf of French bread, about 12-16 inches long. French bread is perfect for pizza because it’s crispy on the outside and soft on the inside. YUM!

Cut the loaf of French Bread in half lengthwise, then cut each half open. Place the pieces of French Bread on a large baking sheet, cut sides facing up.

Add the sauce: Now spread about 2 Tbsp pizza sauce over top of each piece of French bread.

Sprinkle over some cheese: Add about ¼ cup shredded mozzarella to each piece of French Bread. You’ll need 4 oz. mozzarella total.

Add your toppings: You can bake these French bread pizzas as-is, or add some toppings! I added some shredded cheddar to one, pepperoni to the next, diced green bell pepper and red onion to the third, and pepperoni and black olives to the last. Use what you’ve got and love!

Once your pizzas are topped, you can either bake them right away, or freeze them. To freeze them, press the toppings down into the bread slightly to help them stick, then freeze them for an hour or so on the baking sheet, or until they’re solid. Once solid, transfer to a gallon-sized freezer bag for longer storage. Bake the frozen pizzas just as you would the fresh pizzas, with a few extra minutes of baking time added.

Bake: If you’re ready to enjoy these pizzas now, bake them in the preheated oven for 10-15 minutes, or until the cheese is melted and the edges of the bread are brown and crispy. Serve hot! Sometimes I like to add a pinch or two of crushed red pepper flakes, too. 😉

Topping Ideas

The best part about French bread pizza is that you can keep it classic or turn it into a fridge clean-out dinner! Here are some easy topping combos to try:

• Spinach, mushroom, Swiss (I also love swapping out the Swiss for feta)
• Pepperoni, diced pepperocini, onion
• Artichoke hearts, olives, roasted peppers
• Pepperoni, salami, or other cold cured meats
• Shredded chicken, broccoli, and shredded cheddar
• Ham and canned pineapple
• Pesto drizzled over top after baking
• Caramelized onions, goat cheese, and spinach
• Ricotta, mozzarella, garlic, and spinach
• Buffalo chicken, mozzarella, and a drizzle of ranch (add the ranch after baking)
• Cooked sausage, bell pepper, and onion
• Taco-seasoned ground beef or beans, cheddar, and sliced jalapeños

Storage & Reheating

Store any leftovers, once cooled, in an airtight container in the fridge for 3-4 days. To reheat, place the pizzas on a wire rack set over a baking sheet and bake at 350ºF until the cheese is melted again and the edges feel crisp. The wire rack helps air circulate underneath so the bread reheats without getting too soft on the bottom.

To freeze your French bread pizzas (before baking), just top them as usual, press the toppings into the bread a bit to help them stay in place, and freeze them on the baking sheet for an hour or so, or until solid. Once solid, transfer them into a gallon-sized freezer bag. They’ll keep for a up to 3 months and you can bake them as usual, straight from the freezer, adding just a few extra minutes of baking time.

Try These Other ShortCut Pizza Recipes Next:

• These Pizza Melts give you the comfort of pizza and grilled cheese in one skillet, which is exactly the shortcut dinner energy I need sometimes.
• Pizza Roll Ups are a fun homemade swap for frozen pizza rolls, with tortillas, pepperoni, mozzarella sticks, and sauce for dipping!
• My Pizzadillas are perfect when you want pizza flavor fast, but with the golden, crispy edges of a stovetop quesadilla.

More Easy Pizza Recipes

Sheet Pan Pizza

$9.92 recipe / $1.41 serving

BBQ Chicken Pizza

$4.87 recipe / $1.21 serving

No Knead Pan Pizza

$2.92 recipe / $0.97 serving

Easy Caprese Pizza

$5.47 recipe / $1.37 each

The post French Bread Pizza appeared first on Budget Bytes.

“This is fantastic! We ate it over roasted potatoes last night, and today it went on sandwiches. This was the first time I’d bought and used fresh parsley in my own cooking, because I haven’t liked it in the past, but the flavor was great with the cilantro and other ingredients. We’ll definitely be making this again.”

Nicole

A Quick Sauce with Big Flavor

Chimichurri is a fresh herb sauce from Argentina, and it’s the perfect sauce for my budget-conscious kitchen because it does a lot with very little. There’s no cooking, no expensive specialty ingredients, and no complicated technique, but the mix of fresh herbs, olive oil, red wine vinegar, garlic, and spices creates a bright, punchy sauce that tastes out of this world good. I’ll happily spoon it over grilled meats, roasted vegetables, eggs, rice bowls, or anything else in the fridge that needs a fast flavor upgrade.

I’ve made this recipe many times since I first posted it in 2016, and I’ve come to realize that I prefer hand-chopping the herbs because it keeps the sauce loose and textured. A food processor can bruise or crush delicate herbs, making the sauce darker and more paste-like (which isn’t the texture we’re going for!) Though not strictly traditional, I do add a little cilantro and cumin because I LOVE how it tastes in this bright sauce. For a more authentic flavor, leave out the cilantro (and cumin) and use all parsley. I also use dried oregano because it’s potent and more affordable than fresh oregano. That said, fresh parsley is one ingredient I wouldn’t swap. It’s a KEY ingredient and makes this recipe taste unmistakably like chimichurri!

How to Use Chimichurri

You’ll often see chimichurri served with steak, and it’s fantastic spooned over grilled beef because the vinegar, garlic, and herbs cut right through the richness. Try it with our grilled sirloin tenders for an easy (and cheap!) steak dinner that still feels fresh and bright. It’s also great on grilled chicken, fish, and a whole host of vegetarian foods.

One of my favorite ways to use it is as a dip for toasted, crusty bread, especially when the bread is warm because the garlicky oil soaks right in.

I also suggest keeping a batch in your fridge and drizzling it on whatever you’re eating throughout the week! A spoonful can make leftovers taste fresh again, especially over warm grains or vegetables, where the herbs soften slightly, and the vinegar adds a bright little kick.

Here are a few of our recipes that use this sauce as an ingredient:

• Chimichurri Grilled Chicken has the sauce in the marinade and uses it as a finishing spoonful, so the chicken gets bold flavor before AND after grilling.
• Baked Chimichurri Fish Bowls turn a simple piece of fish into a bright, meal-prep friendly bowl with rice, cabbage slaw, and extra sauce drizzled over the top.
• Chimichurri Chicken and Rice uses this sauce to bring big flavor to a budget-friendly pot of chicken and rice without needing a long list of extras.

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Chimichurri Sauce

Chimichurri Sauce is a tangy, fresh, and garlicky sauce that delivers big flavor to any meal. Use as a marinade, dipping sauce, or condiment.

Course Sauce

Cuisine Argentine

Total Cost $3.21 recipe / $0.54 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings (2 Tbsp each)

Calories 169kcal

Author Beth Moncel

Equipment

• Mixing bowl
• Knife
• Cutting Board

Ingredients

• 1 cup Italian parsley packed, $0.97*
• ½ cup fresh cilantro packed, $0.23*
• ½ cup olive oil $1.43
• ¼ cup red wine vinegar $0.31**
• 3 garlic cloves $0.18
• 1 tsp dried oregano $0.04***
• ½ tsp ground cumin $0.02
• ¼ tsp crushed red pepper $0.02
• ½ tsp salt $0.01

Instructions

• Rinse the parsley and cilantro well to remove any dirt or debris. Shake as much water off the leaves as possible. Pull the parsley and cilantro leaves from their stems, then chop them finely. Mince the garlic.
• Combine the olive oil, red wine vinegar, garlic, oregano, cumin, crushed red pepper, salt, chopped parsley, and chopped cilantro in a bowl. Stir to combine.
• Use the sauce immediately or refrigerate until ready to use.

See how we calculate recipe costs here.

Notes

*Fresh parsley is one of the main ingredients in this sauce. I like to use Italian parsley, which works best in this recipe as it has a softer texture compared to curly parsley. I also add a bit of fresh cilantro for an extra pop of flavor. But if you’re someone who can’t stand cilantro, you can leave it out and use more parsley instead!

**Red wine vinegar is the type of vinegar used in most traditional chimichurri recipes. It’s tangy, slightly sweet, and adds the perfect amount of acidity. Apple cider vinegar can be used as a 1:1 substitution in a pinch, but it will give the sauce a slightly fruitier, less traditional flavor.

***I use dried oregano to save costs, but if you have fresh available, 1-2 Tbsp fresh oregano leaves can be used in place of the dried (chop them with the other herbs).

Spice level: This sauce is mild with just ¼ tsp crushed red pepper. Omit it for no heat, or increase to ½ tsp for more kick. The heat will get a little stronger as the sauce sits, so I recommend tasting again after 10-15 minutes before adding more. You can also add a finely minced jalapeño with the seeds removed, or stir in 1-2 tsp hot sauce for a spicier finish!

Nutrition

Serving: 1serving (2 Tbsp each) | Calories: 169kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 18g | Sodium: 203mg | Fiber: 1g

How to Make Chimichurri step-by-step photos

Gather all of your ingredients.

Prep the herbs: This sauce is incredibly easy to make, but the small prep details make a big difference. Start by rinsing the parsley and cilantro well to remove any grit, then shake off as much water as possible or pat the herbs dry with a clean towel. Too much water can dilute the sauce and make it taste less bold. Pick the leaves from the stems until you have 1 cup packed parsley leaves and ½ cup packed cilantro leaves.

Chop the herbs: Finely chop the parsley and cilantro with a sharp knife. The herbs should look loose and finely textured, not crushed or pasty!

Now finely mince 3 garlic cloves.

Make the sauce: Add ½ cup olive oil, ¼ cup red wine vinegar, 1 tsp dried oregano, ½ tsp cumin, ¼ tsp crushed red pepper, and ½ tsp salt in a bowl.

Stir in the chopped parsley, cilantro, and minced garlic until everything is evenly combined and the oil is speckled with bright green herbs.

Use the chimichurri right away for the freshest flavor, or refrigerate it for later. The fresh herbs will soften as they sit, but the garlic, vinegar, and oregano will become more pronounced. For longer storage, freeze the sauce in an ice cube tray, then transfer the frozen cubes to a freezer bag for up to 3-6 months so you can thaw small portions as needed.

More Serving Suggestions

I wasn’t kidding when I said you can use this sauce for everything! Here are some more serving ideas I’ve tried and loved:

• As a light and tangy dressing for a vegetable pasta salad
• Drizzle over a sunny side up egg, serve with toast
• Use as a meat or tofu marinade before baking, grilling, or pan-frying
• Drizzle over a vegetable pizza after baking for a zesty finish
• Add to roasted potatoes, then toss to coat for a light, herbal potato salad
• Use in place of mustard on hotdogs and hamburgers
• Dab a spoonful onto fresh tacos
• Brush it onto chicken kabobs after grilling
• Use as a dip for crusty bread, like a baguette
• Spoon it over salmon patties just before serving

How to Store

Chimichurri is best prepared fresh, and luckily, it only takes a few minutes to make! Because this sauce contains raw garlic, fresh herbs, and oil, store it in an airtight container in the refrigerator and use it within 3-4 days. The National Center for Home Food Preservation recommends storing homemade garlic-in-oil mixtures in the refrigerator for no more than 4 days. The herbs will also soften and lose some of their bright green color the longer they sit. Stir to recombine before using.

For longer storage, freeze the sauce in an ice cube tray, then transfer the frozen cubes to a freezer bag. It’ll keep for up to 3-6 months, and you can thaw just what you need in the fridge. The herbs won’t be quite as vibrant after freezing, but it’s still a great quick fix!

Try These Chimichurri Recipes Next!

• These Chimichurri Chicken Kebabs turn simple chicken and vegetables into an easy, budget-friendly dinner with plenty of bright, garlicky flavor.
• Zucchini and Orzo Salad is a fresh summer side with tender orzo, zucchini, tomatoes, and this bold herb sauce (which adds the BEST flavor!)
• I love a quick, no-cook recipe, and this Chimichurri Chickpea Salad makes the most delicious lunch or budget-friendly side!

More Easy Sauce Recipes

Tzatziki Sauce Recipe

$3.99 recipe / $0.67 serving

Easy Buffalo Sauce

$1.76 recipe / $0.29 serving

Comeback Sauce

$1.03 recipe / $0.21 serving

Homemade Tartar Sauce

$1.13 recipe / $0.22 serving

The post Chimichurri Sauce appeared first on Budget Bytes.

Creamy Salad Dressings

Creamy dressings make even the simplest salad feel more filling. These easy recipes use budget-friendly ingredients and double as dips, spreads, and veggie drizzles!

1. Lemon Tahini Dressing

Lemon Tahini Dressing

This super fast and easy dressing has bold flavors of garlic, lemon, and nutty tahini. Drizzle over salads, roasted vegetables, and more!

4.78 from 9 votes

$1.56 recipe / $0.39 serving Get the Recipe

This lemon tahini dressing blends up thick, smooth, and nutty in about 5 minutes, and bottled lemon juice works here if you’re keeping costs down or don’t have fresh lemons! I love it with roasted vegetables and grain bowls, but it’s especially good in this roasted cauliflower salad with spiced chickpeas, parsley, and caramelized cauliflower.

2. Green Goddess Dressing

Green Goddess Dressing

This Homemade Green Goddess Dressing is made with fresh herbs, lemon juice, and garlic. A delicious dip or salad dressing that is better than store-bought!

No ratings yet

$3.78 recipe / $0.23 serving Get the Recipe

I’m always happy when one sauce can do more than one job, and this Green Goddess dressing definitely can. It’s creamy enough for dipping vegetables, bright enough for salads, and easy to blend with simple ingredients like mayo, lemon, spinach, cilantro, parsley, and dried dill. Try it with this Green Goddess salad when you want something extra crunchy, fresh, and easy to meal prep!

3. Blue Cheese Dressing

Blue Cheese Dressing Recipe

This creamy, tangy, easy Blue Cheese Dressing recipe comes together with just a whisk—no blender needed! Perfect for salads, wings, or dipping.

3 from 2 votes

$2.39 recipe / $0.14 serving Get the Recipe

Blue cheese dressing can get expensive fast, but my recipe keeps things reasonable with just ¼ cup of blue cheese crumbles. It also uses a simple milk-and-lemon juice buttermilk shortcut (so you don’t have to buy a full carton), and the whole dressing comes together with a whisk in about 10 minutes. Easy!

4. Caesar Dressing

Homemade Caesar Dressing

This rich, tangy, and flavorful homemade Caesar dressing is easy to prepare, and will take all your homemade salads to the next level.

5 from 4 votes

$2.79 recipe / $0.35 serving Get the Recipe

Our homemade Caesar dressing gives you bold, savory flavor without building a traditional egg-and-oil emulsion from scratch. This version uses mayonnaise as the shortcut, then adds lemon, garlic, Dijon, Parmesan, and anchovies for the salty depth Caesar is known for.

5. Ranch Dressing

Homemade Ranch Dressing

Homemade ranch dressing is creamy, tangy, and fully of savory herbs and spices. Drizzle on your favorite salad, or use as a dip for vegetables and chips!

5 from 12 votes

$0.51 recipe / $0.13 serving Get the Recipe

Homemade ranch is one of the easiest ways to get more mileage out of everyday fridge and pantry staples. This version uses mayo, plain yogurt, lemon juice, garlic powder, onion powder, parsley, and green onion, and it only takes about 5 minutes to mix together. I’d let it chill for 30 minutes, if you have time, so the flavor can settle in before using!

6. Avocado Dressing

Creamy Avocado Dressing

This tangy and creamy avocado dressing is great for both salads and for dipping your favorite vegetables. Mixes up in minutes!

5 from 1 vote

$1.93 recipe / $0.48 serving Get the Recipe

When I have an avocado sitting on the counter that needs a plan, this creamy avocado dressing is an easy save. The texture is thick and silky, the lime keeps it bright, and you can adjust the water until it’s just right for dipping, drizzling, or spreading.

Bold & Savory Dressings

These dressings bring a little more punch to the table, with sweet, salty, nutty, tangy, or gingery flavors that make simple salads way more fun. I’d use them for cabbage salads, roasted vegetables, sandwiches, noodle bowls, or any meal that needs a quick drizzle with BIG flavor.

7. Honey Mustard Sauce

Honey Mustard Sauce

This sweet, tangy, and creamy homemade honey mustard sauce only takes a few minutes to make and is great for sandwiches, salads, dipping, and more!

4.84 from 72 votes

$1.58 recipe / $0.26 serving Get the Recipe

Honey mustard sauce is sweet, tangy, creamy, and honestly useful on way more than salad. You only need some mayo, honey, Dijon, yellow mustard, apple cider vinegar, and a few simple spices to make it! Using both mustards gives this dressing a more rounded flavor without making the ingredient list complicated.

8. Sesame Ginger Dressing

Sesame Ginger Dressing

This homemade sesame ginger dressing will drench your favorite salad with a sweet, salty, and nutty flavor, and a fresh gingery bite!

4.73 from 18 votes

$2.03 recipe / $0.20 serving Get the Recipe

For a sweet-salty dressing with a fresh ginger kick, sesame ginger dressing is such a good one to blend up. It uses fresh garlic and ginger for bold flavor, soy sauce and rice vinegar for tang, honey for sweetness, and just a spoonful of tahini to make it creamy. If you made the lemon tahini dressing from earlier in this roundup, this recipe is a smart way to use the leftover tahini!

9. Peanut Lime Dressing

Peanut Lime Dressing

This Peanut Lime Salad dressing is sweet, savory, tangy, and creamy all in one! Drizzle over salad, grilled chicken, shrimp, or vegetables.

4.77 from 17 votes

$1.97 recipe / $0.49 serving Get the Recipe

I’d make this peanut lime dressing when a salad needs something richer than a vinaigrette but still bright and fresh. The creamy peanut butter base gets a savory punch from soy sauce, garlic, and ginger, then lime juice wakes everything up with a tangy finish.

10. French Dressing

French Dressing Recipe

This easy homemade French Dressing recipe is made with ketchup, apple cider vinegar, oil, and simple seasonings. Quick and delicious!

5 from 3 votes

$1.20 recipe / $0.12 serving Get the Recipe

This nostalgic French dressing recipe keeps things simple with ketchup, apple cider vinegar, sugar, oil, and a few dried spices. It comes together in minutes, costs pennies per serving, and has a sweet-tangy flavor that’s so good on crisp lettuce, chopped salads, and veggie-heavy bowls!

Homemade Vinaigrettes

I think vinaigrettes are some of the easiest homemade dressings because they’re literally just oil, vinegar or citrus, seasonings, and something to help everything blend together. Shake them in a jar or whisk them in a bowl, and you’re done!

11. Homemade Balsamic Vinaigrette

Easy Homemade Balsamic Vinaigrette

This super simple homemade balsamic vinaigrette is perfect for all your green salads and pasta salads and has several options for customizing!

4.60 from 5 votes

$1.38 recipe / $0.23 serving Get the Recipe

A homemade balsamic vinaigrette is one of those basic recipes worth memorizing. I love balsamic in just about every form, whether it’s reduced into a sticky balsamic glaze or shaken into a quick vinaigrette like this one. This version uses mayo and Dijon to help the oil and vinegar stay mixed, but you can skip the mayo for a thinner, lighter dressing if preferred!

12. Homemade Italian Dressing

Homemade Italian Dressing

This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.

5 from 7 votes

$2.77 recipe / $0.35 serving Get the Recipe

A bottle of Italian dressing is convenient, but homemade Italian dressing gives you that same zesty, herby flavor with a fresher finish. I like using this recipe when a salad needs something sharp and savory, or when I want one dressing that can handle greens, noodles, and chopped vegetables.

13. Tomato Basil Vinaigrette

Tomato Basil Vinaigrette

This tangy and slightly sweet tomato basil vinaigrette only requires a few simple ingredients and tastes great over salad and pasta alike.

5 from 7 votes

$1.34 recipe / $0.34 serving Get the Recipe

This tomato basil vinaigrette is a small recipe that makes basic ingredients feel a lot more exciting. A spoonful of tomato paste, dried basil, red wine vinegar, and olive oil turns into a bright, savory, EASY dressing for salads, pasta, or vegetables.

More Recipe Roundups

25 Summer Grilling Recipes

Best Pasta Salad Recipes

Summer Salad Recipes

16 Wonderful Winter Salad Recipes

The post Cheap and Easy Salad Dressings appeared first on Budget Bytes.

One-Pan Stuffed Pepper Skillet

This recipe keeps the heart of classic stuffed peppers, but turns it into a much easier skillet dinner. The chopped bell peppers cook right alongside the sausage, rice, tomatoes, and broth, so everything has time to soften, season, and simmer together in one skillet.

I use Italian sausage in this stuffed pepper skillet because it adds built-in seasoning (which is great if you don’t have a well-stocked pantry!), and adds so much savory flavor as everything cooks together. Toasting the uncooked long-grain rice for just a minute before adding the broth and tomatoes also helps it absorb all those flavors instead of tasting like plain rice that’s just been stirred in at the end. I made sure to keep this recipe flexible, too! You can keep it simple or mix in extra veggies, swap proteins, or try a different cheese depending on what you already have on hand.

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Stuffed Pepper Skillet

This Stuffed Pepper Skillet is an easy one-pan dinner with savory sausage, sweet bell peppers, tender rice, and a from-scratch tomatoey sauce!

Course Main Course

Cuisine American

Total Cost $12.20 recipe / $2.03 serving

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings (1.5 cups each)

Calories 514kcal

Author Jennie Alley

Equipment

• Large Skillet with Lid

Ingredients

• 1 lb. ground Italian sausage $4.29*
• 1 medium onion diced, (1 cup, 200g) $0.66
• 3 bell peppers diced, (150g each) $3.74**
• 3 garlic cloves minced, $0.36
• 1 cup long grain rice uncooked, (185g) $0.20
• 1 tsp Italian seasoning $0.05
• ½ tsp smoked paprika $0.06
• 2 cups beef broth $0.24***
• 14.5 oz. can diced tomatoes with juices, $0.96
• 8 oz. can tomato sauce or passata, $0.48
• 1 cup Colby Jack cheese shredded, $0.99
• 1 Tbsp fresh parsley chopped for garnish, $0.17

Instructions

• Gather and prep all ingredients.
• In a large deep skillet or sauté pan with a lid, cook Italian sausage over medium heat until browned, 5-6 minutes, breaking it apart as it cooks. Drain excess fat if needed.
• Add onion, bell peppers, and garlic. Cook for 4-5 minutes until softened.
• Stir in rice, Italian seasoning, and smoked paprika. Cook for 1 minute to lightly toast the rice.
• Add beef broth, diced tomatoes with juice, and tomato sauce. Scrape the bottom of the pan to release any browned bits.
• Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes, until rice is tender and liquid is mostly absorbed
• Remove from heat, sprinkle cheese on top, cover for 2-3 minutes to melt.
• Garnish with parsley and serve hot.

See how we calculate recipe costs here.

Notes

*I use sweet Italian sausage, but mild or hot works just as well, depending on whether you want a little spice in your meal or not. If you swap in ground beef, pork, chicken, or turkey, increase the Italian seasoning to 2 tsp and season with salt and pepper to taste.

**For variety, I use one green, red, and yellow bell pepper. Using ALL green bell peppers will save you some money!

***We use Better Than Bouillon to make our broth because it’s flavorful, easy to keep on hand, and one pot lasts for ages! I’ve based the price for beef broth on this.

Nutrition

Serving: 1serving (1.5 cups) | Calories: 514kcal | Carbohydrates: 37g | Protein: 21g | Fat: 32g | Sodium: 1266mg | Fiber: 3g

how to make Stuffed Pepper Skillet step-by-step photos

Gather all of your ingredients.

Brown the sausage: Add 1 lb. ground Italian sausage to a large, deep skillet or sauté pan with a lid. Cook over medium heat for 5-6 minutes, breaking it into crumbles as it browns. Drain off excess grease if there’s more than a tablespoon or so left in the pan to stop the dish from feeling greasy.

Add the veggies: Stir in 1 diced onion, 3 diced bell peppers, and 3 cloves minced garlic. Cook for 4-5 minutes, stirring often, until the onion turns translucent, the peppers soften slightly, and the garlic smells fragrant. The vegetables don’t need to be fully tender yet, since they’ll keep cooking with the rice.

Add the rice: Add 1 cup uncooked long grain rice, 1 tsp Italian seasoning, and ½ tsp smoked paprika. Stir well so the rice is coated in the sausage drippings and seasonings, then cook for about 1 minute. This lightly toasts the rice and helps the spices bloom, giving the whole skillet a deeper flavor.

Make it saucy: Pour in 2 cups beef broth, one 14.5 oz. can diced tomatoes (with juices), and one 8 oz. can tomato sauce. Scrape the bottom of the skillet with your spoon to loosen any browned bits from the sausage and vegetables. Those little bits add lots of flavor to the tomato broth.

Cook: Turn the heat up and bring the mixture to a boil. Once it’s bubbling, reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Try not to lift the lid too often, since the trapped steam helps the rice cook evenly. If the rice is still firm, add a small splash of broth or water, cover again, and cook for another 3-5 minutes.

Add the cheese: Remove the skillet from the heat and sprinkle 1 cup shredded Colby Jack cheese evenly over the top. Cover the pan for 2-3 minutes, until the cheese melts into a gooey layer.

Serve: Finish with 1 Tbsp chopped fresh parsley and serve hot while the rice is tender, the peppers are soft, and the cheese is still melty. Enjoy!

What Else Can I Add?

This stuffed bell pepper skillet is easy to customize with whatever you already have in the fridge or pantry. Just keep add-ins small enough that they cook evenly and don’t overcrowd the skillet.

• Zucchini: Sauté small-diced zucchini with the bell peppers so it has time to soften. It adds mild flavor and extra color without overpowering the skillet.
• Mushrooms: Add sliced or chopped mushrooms with the onion and peppers so they can brown slightly and cook off some of their moisture. They add a savory flavor that works really well with the Italian sausage.
• Spinach: Stir in a few handfuls of fresh or frozen (thawed) spinach near the end, once the rice is tender but before you add the cheese. It wilts quickly and adds color and nutrients without changing the flavor too much.
• Corn: Stir in fresh, frozen, or drained canned corn when you add the diced tomatoes and broth. It adds a little sweetness that works well with the bell peppers and tomato sauce.
• Different cheese: Mozzarella melts into a milder, stretchier topping, provolone adds a creamy flavor, and feta gives the skillet a salty finish.
• Add some spice: Add crushed red pepper (about ¼ teaspoon) for a little heat!
• Fresh herbs: Swap the parsley with fresh thyme, oregano, or cilantro to brighten the dish.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. The texture will thicken as it sits because the rice will soak up the tomatoey sauce, so I like to add a splash of broth or water before reheating to loosen it back up and keep the rice moist. Reheat gently on the stove over low heat or in the microwave, stirring occasionally until heated through.

This stuffed pepper skillet also freezes well for up to 1 month. Let it cool completely, portion it into freezer-safe containers, and thaw overnight in the fridge before reheating. The rice will be a little softer after freezing and reheating, but the flavor holds up well!

Try These Stuffed Pepper Recipes Next!

• Our Stuffed Bell Peppers are a classic comfort food dinner with tender peppers, hearty sausage and rice filling, and melty mozzarella on top!
• I’d make Chorizo Stuffed Bell Peppers when I want a southwest-inspired dinner with hearty rice, melty cheese, and plenty of smoky-spicy flavor.
• These Philly Cheesesteak Stuffed Peppers swap the hoagie roll for roasted green peppers while keeping the shaved beef, onions, mushrooms, and provolone.

More Cheesy Skillet Dinners

Cheesy Skillet Ravioli

$14.36 recipe / $3.59 serving

Skillet Mac and Cheese

$2.59 recipe / $1.30 serving

Cheese Tortellini And Sausage Skillet

$12.56 recipe / $3.14 serving

One Pot Cheeseburger Pasta

$5.03 recipe / $1.26 serving

The post Stuffed Pepper Skillet appeared first on Budget Bytes.

“This recipe has been in my regular rotation for years so I thought I should post a review. It is one of my family’s favorites. We vary the toppings, any veg works from asparagus, cooked greens, broccoli, carrots, pickled carrots, etc. Definitely add a soft fried egg. You can double this recipe very easily.”

Colleen

Budget-Friendly Bibimbap

If you’ve never heard of bibimbap, it’s a Korean dish made with rice, seasoned vegetables, sauce, and often meat (usually marinated beef) and egg. There are many different versions, including ones served in a room temperature bowl with rice and toppings, versions with raw beef or egg, and dolsot bibimbap, which comes sizzling in a hot stone bowl and creates a crisp, golden layer of rice on the bottom. If you ever get the chance, I definitely recommend trying traditional bibimbap at a Korean restaurant so you can experience the real deal!

This version is a simple, at-home take made with ingredients I can easily find at my regular grocery store. I focused on keeping the same colorful, savory, mix-it-all-together spirit with fluffy jasmine rice, sesame spinach, chili garlic beef, crisp fresh vegetables, kimchi, and a runny egg. My biggest goal with this recipe was making sure every part of the bowl added something different, even if the ingredients used aren’t strictly traditional! The beef adds a sweet-salty heat, the spinach adds nutty sesame flavor, the fresh vegetables keep it crunchy, and the kimchi adds tangy brightness. It’s genuinely so good and so more-ish.

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Bibimbap Bowl

This colorful and flexible bowl is my simple interpretation of Bibimbap, a delicious Korean rice bowl meal.

Course Main Course

Cuisine Korean

Total Cost $10.25 recipe / $2.56 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 511kcal

Author Beth Moncel

Equipment

• Medium Pot
• Large 12" skillet
• Small Skillet

Ingredients

Rice

• 4 cups cooked jasmine rice 1⅓ cups uncooked rice, $0.70*

Sautéed Spinach

• ½ Tbsp cooking oil $0.02
• 6 cups fresh spinach loosely packed, (215g, 7.5 oz.) $1.97
• 1 tsp toasted sesame oil $0.06
• ¼ tsp salt $0.01

Chili Garlic Beef

• ½ lb. ground beef $3.86
• 2 Tbsp chili garlic sauce $0.50**
• 1 Tbsp soy sauce $0.05
• 1 Tbsp brown sugar $0.04

Fresh Vegetables

• 1 carrot 155g, (1 cup grated) $0.15
• 1 English cucumber $0.98
• 2 green onions $0.21

OTHER TOPPINGS

• 4 large eggs $0.48
• ¼ cup kimchi 65g, $0.92***
• 1 Tbsp sesame seeds $0.30

Instructions

• Gather and prepare all ingredients.
• If your rice is not already cooked, begin that first and prepare the rest of the bowl ingredients as the rice cooks. You’ll need 4 cups of cooked rice.
• Prepare the sautéed spinach next. Heat a large skillet over medium flame and add the cooking oil. Swirl to coat the skillet, then add the fresh spinach. Sauté the spinach for a few minutes, or just until it is wilted. Drizzle the sesame oil over top and season with salt. Remove the spinach from the skillet to a clean bowl.
• Add the ground beef to the skillet used to cook the spinach. Cook the beef until fully browned. Drain the excess grease with paper towels.
• Then add the chili garlic sauce, soy sauce, and brown sugar. Stir and cook for about one minute, or until everything is evenly mixed and the beef is coated in sauce. Turn the heat off.
• Prepare the fresh vegetables. Peel and grate the carrot using a large-holed cheese grater. Thinly slice the cucumber and slice the green onions.
• Fry or soft boil 4 large eggs (Or however many bowls you plan on eating immediately. If meal prepping, cook the eggs fresh each day.)
• Build the bowls by first adding 1 cup cooked rice to the bowl, followed by 1/4 of the cooked spinach, ¼ of the ground beef, some sliced cucumber, shredded carrots, a cooked egg, and a tablespoon or so of kimchi. Sprinkle sliced green onions and sesame seeds over top. There are no hard measurements needed for each ingredient per bowl; just divide the ingredients evenly or as you see fit.

See how we calculate recipe costs here.

Notes

*Since this recipe isn’t made in a hot stone bowl, I had to sacrifice the crisp, toasted rice bottom I’d usually get if I ordered this dish at a restaurant. Instead, the rice is soft and fluffy under all the savory toppings. If you want a little crisp texture, you can press the cooked rice into a lightly oiled hot skillet for a few minutes before assembling the bowls.

**Chili garlic sauce is a chunky red chile, garlic, and vinegar condiment that adds heat and acidity to the beef. Sambal also works or you can use Sriracha. Adjust the heat of your finished bowl by adding more or less chili garlic sauce!

***Bibimbap bowls are typically made with a gochujang sauce. Gochujang is a thick Korean fermented red chile paste with a salty-spicy flavor. Kimchi doesn’t replace the same thick, saucy texture, but it does add a fermented depth, crunch, and brightness. I personally like Wildbrine kimchi when I find it on sale! It’s vegan and less fishy than some traditional brands, but use any kimchi you already enjoy.

Nutrition

Serving: 1serving | Calories: 511kcal | Carbohydrates: 57g | Protein: 23g | Fat: 21g | Sodium: 1010mg | Fiber: 3g

How to Make Bibimbap Step-by-Step Photos

Gather all of your ingredients.

Cook the rice, if needed: If you don’t already have 4 cups cooked jasmine rice, start it first so it can cook while you prepare the toppings. You’ll need about 1⅓ cups uncooked jasmine rice to make 4 cups cooked rice.

For the fluffiest texture, rinse the rice first until the water looks less cloudy, then cook it according to the package directions or use my stovetop method with a tight-fitting lid: once the rice comes to a boil, reduce the heat to low, let it gently simmer for 15 minutes without stirring or lifting the lid, then let it rest off the heat for 5 minutes before fluffing with a fork. That short rest helps the steam finish the job, so the rice is tender instead of wet or crunchy.

Cook the spinach: Heat ½ Tbsp cooking oil in a large skillet over medium heat. Add 6 cups fresh spinach and cook for 2-3 minutes, stirring often, just until the spinach turns glossy, dark green, and wilted. It’ll look like a lot at first, but it shrinks down quickly.

Drizzle 1 tsp toasted sesame oil over the spinach, sprinkle with ¼ tsp salt, then stir to coat. Transfer the spinach to a clean bowl and set it aside.

Brown the beef: Add ½ lb. ground beef to the same skillet you cooked the spinach in. Cook over medium heat, breaking it into small crumbles as it browns, until no pink remains and the edges look slightly browned. My skillet still had enough residual oil from the spinach that I didn’t need to add any more for the beef (WIN).

If there is a lot of grease in the skillet, carefully blot or drain off the excess so the sauce can coat the beef instead of sliding off.

Season the beef: Add 2 Tbsp chili garlic sauce, 1 Tbsp soy sauce, and 1 Tbsp brown sugar to the browned beef. Stir well and cook for about 1 minute, or until the sugar dissolves and the beef looks evenly coated in a glossy and savory-sweet sauce. Turn off the heat.

Prep the fresh vegetables: Peel and grate 1 carrot using the large holes on a box grater. Thinly slice 1 English cucumber into rounds or half-moons, depending on the size of the cucumber, and slice 2 green onions.

Cook the eggs: Fry or soft boil 4 large eggs, depending on how you like them. I like a slightly runny yolk here because it mixes into the rice and sauce. If you’re meal prepping, cook only the eggs you plan to eat right away and make fresh eggs for the remaining bowls later.

Assemble the bowls: Then just throw everything together in a bowl! There is no hard or fast rule for proportions of the ingredients, just divide them up evenly or however it works for you. Start with 1 cup cooked jasmine rice, then top each portion with about ¼ of the sautéed spinach, ¼ of the chili garlic beef, some grated carrot, sliced cucumber, one cooked egg, and about 1 Tbsp kimchi. Finish with sliced green onions and a sprinkle of sesame seeds. Enjoy!

What Else Can I Add?

This dish is totally flexible, and you can add or remove ingredients as you see fit. Bibimbap is often made with leftovers from other meals (like Korean BBQ), so feel free to mix and match based on your budget and fridge situation:

• Pickled carrots: Add tangy crunch and brighten up the savory beef and rice. I’d use these in place of the shredded carrot.
• Sautéed mushrooms: Either chop them up and sauté with the beef, or use them as a separate topping.
• Fermented vegetables: These bring a punchy flavor that makes the whole bowl taste more layered. I use kimchi, but any fermented vegetables you like can add a similar zip.
• Bean sprouts: Add a fresh crunch and are a classic topping.
• Zucchini: Cooks quickly in a skillet and adds a soft, mild vegetable layer that works well with sesame oil.
• Shredded cabbage: Adds budget-friendly crunch and helps bulk up the bowl.
• Gochujang: Adds a more classic salty, spicy, slightly sweet bibimbap flavor if you have it.

Storage, Reheating & Meal-Prepping

This bibimbap-inspired bowl is perfect for meal prepping. Simply pack up about four bowls at a time in resealable containers and refrigerate for up to 3-4 days, and enjoy as grab-and-go lunches. You can either fry up an egg fresh each day, or substitute the runny-yolk fried egg with a hard boiled egg.

If you prefer, reheat the rice and beef in the microwave until hot, then add the fresh vegetables, kimchi, and egg just before serving. You can also freeze the rice and beef for 2-3 months, then thaw, reheat, and build a fresh bowl with the toppings.

Try These Delicious Bowl Meals Next:

• The best part of these Poor Man’s Burrito Bowls is how easily they turn leftover veggies, chicken, or avocado into a fuller meal!
• Sushi Bowls give you the flavor of a sushi bar without the rolling, slicing, or restaurant bill.
• These Slow Cooker Chicken Taco Bowls are my idea of an easy win when I want something filling without standing at the stove.

More Asian-Inspired Recipes

Thai Cucumber Salad

$2.88 recipe / $0.48 serving

Kimchi Fried Rice

$5.63 recipe / $1.40 serving

Gochujang Ramen with Tofu

$2.26 recipe / $1.13 serving

Kimchi Quesadillas

$1.90 recipe / $0.95 serving

The post Bibimbap appeared first on Budget Bytes.

Fresh and Juicy Chimichurri Chicken

There are a lot of reasons why this juicy grilled chimichurri chicken works, so let me break it down for you. Chimichurri (also known as the ultimate flavor party) brings fresh parsley, cilantro, garlic, red wine vinegar, oregano, cumin, and a little crushed red pepper together into a bright, herby sauce that really plays up the smoky flavors from the grill. I reserve some of that fresh sauce before mixing the rest into the marinade, so every piece also gets a clean, garlicky spoonful right before serving.

Then bone-in, skin-on chicken thighs mean NO dry chicken is invited to this summer cookout. I also tuck some of the Greek yogurt marinade underneath the skin, which seasons the meat more directly and helps keep every piece tender while the outside gets golden and lightly charred. Let the aroma from the grill sell your family on this one; they’re going to love it.

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Chimichurri Grilled Chicken

This Chimichurri Grilled Chicken is juicy, smoky, and packed with garlicky herb flavor thanks to a Greek yogurt marinade and fresh chimichurri sauce.

Course Main Course

Cuisine American

Total Cost $11.39 recipe / $2.85 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Marinate Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 4 servings

Calories 436kcal

Author Jess Rice

Equipment

• Small Mixing Bowl
• Medium Mixing Bowl
• Gallon Zip-Top Bag
• Grill

Ingredients

Chimichurri Ingredients

• 1 cup Italian parsley packed, $0.97*
• ½ cup fresh cilantro packed, $0.23*
• ½ cup olive oil $1.43
• ¼ cup red wine vinegar $0.31
• 3 garlic cloves $0.18
• 1 tsp dried oregano $0.04
• ½ tsp ground cumin $0.02
• ¼ tsp crushed red pepper $0.02
• ½ tsp salt $0.01

Chicken Ingredients

• 4 chicken thighs bone-in & skin-on, $7.53
• ½ cup Greek yogurt $0.49
• 2 Tbsp honey $0.12
• 1 tsp salt $0.02
• 1 tsp black pepper freshly cracked, $0.02

Instructions

• Gather ingredients.
• Pick parsley and cilantro leaves from the stems. You can save the stems for stock or discard them.*
• Mince the herbs together until very fine.
• Mince garlic.
• Combine minced parsley, cilantro, olive oil, red wine vinegar, minced garlic, dried oregano, cumin, crushed red pepper, and salt in a small mixing bowl.
• Stir to combine and set aside.
• Remove chicken thighs from package and pat them dry with a clean paper towel.
• In another mixing bowl, combine ¼ cup prepared chimichurri, Greek yogurt, and honey. Stir to combine.
• Sprinkle salt and pepper over all sides of each chicken thigh, including underneath the skin. Under the skin on each chicken thigh, add a scoop of the yogurt chimichurri mixture.
• Add 4 thighs to a gallon-size zip-top bag and pour the rest of the yogurt marinade in, making sure each thigh is thoroughly coated all over. Seal the bag and let it marinate for at least 2 hours in the refrigerator, or even overnight!**
• Preheat your grill to 375℉.
• Add the thighs to the hot grill and let them sear and cook for 15 minutes.
• Flip the thighs and cook for an additional 15 minutes, or until the chicken temps at least 160℉. Remove the thighs from the grill and cover them on a plate. They will continue to cook as they rest, covered, and will reach 165°F.
• Top each chicken thigh with a generous helping of reserved prepared chimichurri sauce and serve.

See how we calculate recipe costs here.

Notes

*If you don’t want to discard the stems from your fresh herbs, you can finely mince them and include them in your chimichurri as well! They’re perfectly safe to eat and still have lots of flavor, but because they contain more fiber than the leaves, they can make the sauce feel a little coarser and less leafy.

**If you’re short on time, you can marinate the chicken for just 30 minutes. However, I prefer a 2-hour marinade as this gives the yogurt, garlic, herbs, vinegar, and spices time to season the chicken more deeply. Overnight is even better for bigger flavor!

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 12g | Protein: 25g | Fat: 32g | Sodium: 996mg | Fiber: 1g

how to make Chimichurri Grilled Chicken step-by-step photos

Gather all of your ingredients.

Prep the fresh herbs: Pick the leaves from 1 cup packed Italian parsley and ½ cup packed fresh cilantro. You can leave them on if you prefer, but the stems are coarser and fibrous, which can make the chimichurri feel more textured and less leafy (will still be delicious though!) I prefer to save the stems for making homemade stock. You can also discard them if you don’t need them.

Mince the herbs and garlic: Finely mince the parsley and cilantro together until the herbs look small and even.

Now mince 3 cloves garlic.

Make the chimichurri sauce: Add the minced parsley, cilantro, ½ cup olive oil, ¼ cup red wine vinegar, minced garlic, 1 tsp dried oregano, ½ tsp ground cumin, ¼ tsp crushed red pepper, and ½ tsp salt to a small mixing bowl.

Stir until everything is well combined and the oil looks flecked with herbs and garlic. Set the chimichurri aside so the flavors can mingle while you prep the chicken. (Refrigerate the sauce while the chicken marinates).

Dry the chicken: Pat 4 bone-in, skin-on chicken thighs dry with paper towels. This helps remove excess moisture so the marinade clings to the chicken!

Make the marinade: In a separate bowl, stir together ¼ cup of the prepared chimichurri, ½ cup Greek yogurt, and 2 Tbsp honey until smooth and creamy.

Season the chicken: Season the chicken thighs on all sides with 1 tsp salt and 1 tsp pepper, including under the skin. Gently lift the skin on each thigh and tuck a spoonful of the yogurt marinade underneath so the flavor gets right against the meat.

Marinate the chicken: Add the chicken thighs to a gallon-size zip-top bag, then pour in the remaining yogurt marinade. Seal the bag and massage gently until each thigh is coated all over. Refrigerate for at least 2 hours, or overnight for even more flavor.

Grill the chicken thighs: Once you’re ready to cook, preheat your grill to 375°F. Place the chicken thighs on the hot grill, skin-side down, and cook for 15 minutes. The skin should start to turn golden and crisp around the edges.

Flip the chicken: Flip the thighs and grill for another 15 minutes, or until the thickest part reaches at least 160°F on an instant read thermometer. Transfer to a plate and cover loosely; the chicken will continue cooking as it rests and reach the safe internal temperature of 165°F.

Once cooked, the chicken should be deeply golden with charred grill marks, the skin should look crisp, and the juices should run clear when pierced near the bone. If you cut into the thickest part, the meat should look opaque all the way through with no pink remaining.

Finish and serve: Spoon the reserved chimichurri generously over each grilled chicken thigh and serve while warm. Enjoy!

Serving Suggestions

The grill is already hot, so you might as well take advantage of it! No use wasting perfectly hot coals, am I right? Our grilled vegetables give you plenty of variety, but you can simplify that recipe even further by brushing the veggies with a little extra chimichurri from this recipe, adding a crank of salt and pepper, and serving them right alongside this chimichurri grilled chicken. Another way to use that already-hot grill is by throwing some perfect spicy, crisp grilled cabbage on there. It’s a unique summer side you can make for pennies, and it will leave everyone asking for the recipe!

Pasta salad is the quintessential summer side dish at my house, so we don’t even fire up the grill unless there’s a batch of classic pasta salad in the fridge ready to go! Or if you want a hot, crispy side without babysitting a pan, these air fryer potatoes are an easy win because they cook up golden and tender while the chicken finishes grilling! I’d count one piece of chicken as one serving here, then add a scoop of pasta salad or some veggies to make it a full summer dinner.

Storage & Reheating

Once cooled, store leftovers in an airtight container in the fridge for up to 3-4 days. To freeze, wrap the cooled chicken, without the finishing sauce, tightly and freeze for up to 2-3 months.

If you have extra reserved chimichurri (that never touched the raw chicken), store it in the fridge for up to 3-4 days. The herbs will wilt in storage, but it’ll still be delicious served over the reheated chicken! Reheat the thighs on a baking sheet in a 350°F oven until warmed through, and the internal temperature reaches 165°F. You can also microwave leftovers in short intervals, but the oven does a better job of keeping the skin from turning too soft.

Try These Chimichurri Recipes Next!

• These Chimichurri Chicken Kebabs are broiler-friendly, so you can still get browned edges without firing up the grill.
• I’d make Chimichurri Zucchini and Orzo Salad when I have extra zucchini to use up and want something more exciting than a basic side.
• It’s easy to turn this Chimichurri Chickpea Salad into a fuller meal with pita, crusty bread, greens, or a hard-boiled egg!

More Grilled Chicken Recipes

Grilled Chicken

$5.13 recipe / $1.28 serving

Grilled BBQ Chicken Breasts

$6.22 recipe / $1.55 serving

Grilled Honey Lime Chicken

$5.73 recipe / $1.43 serving

Dry Rubbed Grilled Drumsticks and Thighs

$7.51 recipe / $1.07 serving

The post Chimichurri Grilled Chicken appeared first on Budget Bytes.

If You’re New To Orzo

Orzo is a small, rice-shaped pasta with a tender texture and quick cook time, so it’s perfect for tossing with vegetables, herbs, cheese, sauces, or vinaigrettes. You’ll usually find it down the pasta aisle. I like keeping a box on hand because it’s an easy way to make proteins and vegetables feel more like a full meal without costing much!

Chicken and Orzo

Orzo is a great little dinner helper in these chicken recipes because it soaks up broth, seasoning, and pan juices as it cooks. That means the pasta actually tastes like part of the meal instead of something you made separately to fill a spot on the plate.

1. Creamy Chicken and Orzo Skillet

Creamy Chicken And Orzo Skillet

When you think you don't have time to cook, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in one pan!

4.76 from 69 votes

$9.45 recipe / $2.36 serving Get the Recipe

This creamy chicken and orzo skillet has cozy risotto energy without having you stand at the stove stirring forever, which I appreciate deeply. The orzo cooks right in the creamy sauce with the chicken, so it releases starch as it simmers and helps create a deliciously rich, velvety texture.

2. Lemon Pepper Chicken with Orzo

One Pot Lemon Pepper Chicken with Orzo

Lemon Pepper Chicken with Orzo is a zesty one-pot meal featuring juicy chicken thighs, orzo, feta, and lemon pepper for tons of flavor!

4.79 from 133 votes

$7.54 recipe / $1.89 serving Get the Recipe

Bright lemon, black pepper, and buttery orzo keep this lemon pepper chicken with orzo tasting fresh while still feeling hearty enough for a weeknight meal. The chicken roasts right on top of the orzo, so all those savory juices soak into the pasta underneath, and the whole thing comes together in one dish. If you already keep lemon pepper seasoning around, this recipe pulls together surprisingly fast.

3. Greek Chicken and Orzo

Greek Chicken and Orzo Recipe

This easy Greek Chicken and Orzo recipe comes together in one pot, making it the perfect mid-week meal! Fresh, simple & incredibly delicious.

5 from 15 votes

$13.48 recipe / $3.37 serving Get the Recipe

This Greek chicken and orzo recipe leans heavily on pantry spices, lemon, and herbs to build flavor without needing a huge ingredient list. I’d absolutely serve this one for a dinner party if you have chicken thighs to use up, because it looks impressive straight out of the skillet without costing much to make!

More Delicious Orzo Skillets

One of my favorite things about orzo is how easily it turns into a full skillet meal with just a handful of ingredients. These recipes feel a little restaurant-inspired, but they’re still practical enough for busy nights and affordable grocery runs.

4. Tuscan Orzo

Tuscan Orzo

Tuscan orzo is a one-pot meal made in just 30 minutes with simple ingredients. It's creamy, cozy comfort food at its best.

4.92 from 35 votes

$7.46 recipe / $1.86 serving Get the Recipe

I wanted this Tuscan orzo to feel creamy, cozy, and a little restaurant-y without turning into a complicated dinner project. Sundried tomatoes, spinach, garlic, Parmesan, and a splash of heavy cream bring big flavor fast, while the orzo helps the sauce turn silky as it cooks.

5. Garlic Shrimp and Orzo Skillet

Garlic Shrimp and Orzo Skillet

This easy Garlic Shrimp and Orzo Skillet has tender shrimp, lemon, sun-dried tomatoes, spinach, and saucy orzo in one weeknight-friendly pan!

5 from 6 votes

$10.84 recipe / $2.71 serving Get the Recipe

Garlic shrimp and orzo skillet is the move when dinner needs to be fast but still feels a little fancy. The shrimp cook in minutes, so the real trick is letting the orzo soak up the garlicky broth and buttery pan flavor before everything comes together. I always use thawed frozen shrimp here, which makes this a solid back-pocket dinner too!

Side Dishes

These orzo side dishes are simple, affordable, and easy to pair with just about anything. They also work really well for meal prep because the leftovers reheat nicely without getting dry!

6. Broccoli Cheddar Orzo

Broccoli Cheddar Orzo Recipe

Creamy, cheesy, and packed with broccoli, this one pot Broccoli Cheddar Orzo is a quick and cozy weeknight favorite that comes together in under 30 minutes.

4.67 from 12 votes

$7.48 recipe / $1.49 serving Get the Recipe

If mac and cheese and a quick veggie side had a middle ground, it would probably look a lot like this broccoli cheddar orzo. The cheddar sauce coats the tiny pasta really well, while the broccoli keeps it from feeling too heavy. My family loves this with roasted vegetables, baked chicken, or as an easy lunch on its own.

7. Parmesan Portobello Orzo

Parmesan Portobello Orzo

This super simple and flavorful Parmesan Portobello Orzo will become your next go-to side dish. Ready in 30 minutes, it pairs with chicken, beef, or pork.

4.64 from 47 votes

$5.22 recipe / $0.87 serving Get the Recipe

Earthy mushrooms and Parmesan make this portobello orzo taste surprisingly rich for such a straightforward recipe. The portobellos cook down and add a ton of savory flavor (I love a umami bomb mushroom dish!), and the whole skillet feels cozy but still easy enough for a weeknight.

Salads with Orzo

Orzo also shines in cold pasta salads because the small shape mixes easily with dressings, herbs, and chopped vegetables. These recipes are also great for meal prep, cookouts, lunches, and those nights when it’s too warm to deal with a super heavy dinner.

8. Italian Orzo Salad

Italian Orzo Salad

Filling enough to serve as a light meal, but light enough to act as an easy side dish, this Italian Orzo Salad is a versatile addition to your weekly meal prep. 

4.78 from 18 votes

$8.77 recipe / $2.19 serving Get the Recipe

This Italian orzo salad is packed with chickpeas, spinach, roasted red peppers, kalamata olives, artichoke hearts, AND grape tomatoes. I like bringing this one to potlucks because it holds up well in the fridge, especially if you keep the dressing separate until serving. Plus, the smaller pasta shape makes it easy to scoop up everything together instead of chasing giant noodles around the bowl!

9. Spinach Orzo Salad

Spinach Orzo Salad

A quick homemade balsamic vinaigrette makes this simple Spinach and Orzo Salad extra special. Serve as a light lunch or a side with dinner.

4.78 from 27 votes

$8.27 recipe / $2.06 serving Get the Recipe

Our spinach orzo salad with balsamic vinaigrette keeps things pretty simple but still has plenty of flavor! The warm orzo gently softens the spinach, so the salad feels more cohesive without any extra cooking steps. This one is a great lighter lunch option because the pasta makes it filling, but the vinaigrette keeps it bright.

10. Orzo Pasta Salad

Orzo Pasta Salad

This light & fresh Orzo Pasta Salad is full of colorful veggies and a delicious homemade dressing. Perfect for BBQs or meal prep it for the week!

4.75 from 8 votes

$9.99 recipe / $1.24 serving Get the Recipe

This orzo pasta salad is a fridge-cleanout hero in the best possible way. Crisp vegetables, herbs, and a light vinaigrette make it flexible enough to serve with almost any summer dinner. I also love using this recipe to save random bits of produce from being forgotten. Less waste, more lunch. We love to see it.

11. Zucchini and Orzo Salad

Zucchini and Orzo Salad with Chimichurri

Zucchini and Orzo Salad with Chimichurri is a fresh summer salad that makes the perfect fresh and zesty side dish for summer grilling.

4.69 from 22 votes

$6.52 recipe / $1.63 serving Get the Recipe

If zucchini season takes over your kitchen each year, our chimichurri zucchini orzo salad is a very good problem-solver. The zucchini stays raw for crunch, the orzo keeps it filling, and the chimichurri makes the whole bowl taste fresh and bold!

12. Carrot and Orzo Salad

Carrot & Orzo Salad

This carrot & orzo salad is light, fresh, and lets the natural flavors of carrot, parsley, and lemon shine through, with just a touch of feta for fun.

4.66 from 20 votes

$4.07 recipe / $1.02 serving Get the Recipe

This carrot orzo salad feels fresh, colorful, and very spring/summer lunch coded. Tender pasta, sweet carrots, fresh herbs, and a tangy dressing come together quickly, and it holds up really well for lunches during the week. I also like adding chickpeas to this one if I want to turn it into more of a full meal.

More Recipe Roundups

25 Summer Grilling Recipes

18 Easy Burger Recipes

14 Tuna Recipes

15 Easy Carrot Recipes

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

Creamy Pimento Cheese Dip

If I had to list the top foods I associate with Southern living, traditional pimento cheese would be close to the very top. It’s truly a classic! Sometimes called the “pâté of the South,” pimento cheese is a creamy, cheesy spread that’s just as good with crackers as it is tucked into sandwiches, spooned onto burgers, or served with crunchy vegetables for parties, potlucks, and game days.

The biggest debate with pimento cheese is whether you should use cream cheese or no cream cheese, and I landed right in the middle for this version. Some recipes skip it to keep the cheddar flavor front and center, but I like using a little because it makes the spread smoother, creamier, and tangier when scooped straight from the fridge. Using just 4 oz. keeps the sharp cheddar from getting buried, so you still get a bold cheesy flavor with a softer, more spreadable texture. It also helps the spread melt nicely if you want to use it beyond crackers (like in the pimento grilled cheese I make in our homemade mayo video on YouTube!)

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Pimento Cheese

This Southern Pimento Cheese recipe is creamy, spreadable, and full of sharp cheddar flavor with sweet pimentos and simple pantry seasonings!

Course Dip

Cuisine American

Total Cost $5.74 recipe / $0.71 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings (¼ cup each)

Calories 266kcal

Author Jess Rice

Equipment

• Mixing bowl
• Hand Mixer

Ingredients

• 8 oz. sharp cheddar shredded, $2.24*
• 4 oz. can pimentos chopped and drained, $1.78
• 4 oz. cream cheese room temperature, $0.98
• ½ cup mayonnaise $0.61**
• ¼ tsp black pepper freshly cracked, $0.04
• ½ tsp garlic powder $0.03
• ½ tsp onion powder $0.03
• ⅛ tsp cayenne pepper $0.03

Instructions

• Gather your ingredients.
• Shred the sharp cheddar and drain the jar of pimentos.
• Chop the pimentos into smaller pieces.
• Add the softened cream cheese and mayonnaise to a large bowl. Beat using a hand mixer until smooth and combined.
• Add the shredded cheddar, chopped pimentos, black pepper, garlic powder, onion powder, and cayenne pepper to the whipped cream cheese mixture. Fold to evenly combine.
• Serve immediately, or cover and refrigerate until ready to serve.

See how we calculate recipe costs here.

Notes

* I prefer freshly shredded cheddar for the best flavor and consistency. Sharp cheddar gives this pimento cheese a bolder, cheesier flavor, but mild cheddar will also work if you prefer a softer flavor.

**I use Duke’s mayonnaise, which is a classic Southern mayo with a rich and tangy flavor. You can use any mayonnaise you like or already have on hand.

Nutrition

Serving: 1serving (¼ cup) | Calories: 266kcal | Carbohydrates: 3g | Protein: 8g | Fat: 25g | Sodium: 321mg | Fiber: 0.4g

how to make Pimento Cheese step-by-step photos

Gather all of your ingredients.

Shred the cheese and drain the pimentos: Shred 8 oz. sharp cheddar, then drain one 4 oz. can of chopped pimentos really well. I like shredding the cheese by hand here because it gives the pimento cheese a softer, creamier texture once I mix everything together.

Chop the pimentos smaller: Finely chop the pimentos so they spread evenly through the cheese mixture. This gives you little pops of sweet pepper flavor throughout instead of big pieces in only a few spots.

Whip the creamy base: Add 4 oz. room temperature cream cheese and ½ cup mayonnaise to a large mixing bowl. Beat until the mixture looks smooth and mostly lump-free. Scrape down the sides of the bowl as needed so no thick pockets of cream cheese are left behind.

Fold to combine: Add the shredded cheddar, drained chopped pimentos, ¼ tsp freshly cracked black pepper, ½ tsp garlic powder, ½ tsp onion powder, and ⅛ tsp cayenne pepper to the bowl. Fold everything together gently until the cheddar is coated in the cream cheese-mayo mix and the red pimentos are evenly scattered throughout.

Serve or chill: This pimento cheese can be served right away, but it gets even better after chilling in the fridge for an hour or so, as the flavors have time to settle in. Enjoy!

Serving Suggestions

Pimento cheese is obviously great with club crackers, butter crackers, saltines, pretzels, celery sticks, cucumber slices, mini sweet peppers, or any veggies you’ve got. It IS made for dipping after all! Add it to a snack board for parties, potlucks, tailgates, holidays, or casual weekend get-togethers, or turn it into an easy meal. Spread it onto toast for a quick lunch, tuck it into a sandwich, melt it into grilled cheese, or spoon it onto hamburgers for a cheesy topping. My daughter also loves it mixed into scrambled eggs for breakfast!

This recipe, as written, makes 8 servings (¼ cup each) and is very easy to double or halve depending on how many people you’re serving. Just adjust the servings in the recipe card above, and the ingredient amounts will update automatically.

Storage Instructions

You can store leftover dip in an airtight container in the refrigerator for up to 4 days. It actually gets even better after a little time in the fridge because the garlic powder, onion powder, cayenne, and pimentos have time to mingle with the creamy cheese base! Let it sit at room temperature for about 10-15 minutes before serving again so it softens slightly and becomes easier to scoop. Give it a good stir before serving to recombine.

You can freeze homemade pimento cheese spread in a freezer-safe container for up to 2-3 months, but I don’t usually recommend it because cream cheese and mayo can separate and turn grainy once thawed. If you do freeze it, stir it really well after thawing in the refrigerator and use it in something melted, like grilled cheese, where the texture changes won’t be as noticeable.

Try These Cheesy Dip Recipes Next!

• This 5-Minute Nacho Cheese Sauce uses real cheddar and pantry staples, so it’s a budget-friendly upgrade from the jarred stuff.
• If I had crackers and veggies to use up, our Garlic Herb Whipped Cottage Cheese Dip would make a really easy snack plate.
• Spicy Chorizo Cheese Dip is a great game day option because it stays creamy when kept warm and reheats well in the microwave!

More Classic Southern Recipes

Classic Southern Style Potato Salad

$5.43 recipe / $0.68 serving

Fried Green Tomatoes

$6.85 recipe / $1.37 serving

Deviled Eggs

$1.21 recipe / $0.20 serving

Sausage Balls

$6.49 recipe / $0.43 serving

The post Pimento Cheese appeared first on Budget Bytes.

Who Lost SNAP Benefits and Why?

Since we published our previous article in August of 2025, the changes we warned about have begun rolling out across the country and may now be impacting you or your neighbors. The situation appears to be worse than we anticipated.

If you’re between the ages of 55 and 64, homeless, a veteran, or a parent with a teenager 14 years of age or older at home, you used to be exempt from work requirements. Now you’re not. For the parents and caregivers out there, this means if your youngest kid just turned 14 and you were previously exempt from work requirements, you now must meet the 80-hour work/training per month requirement, or you will lose your SNAP benefits after 3 months. A year ago, having any minor child under 18 at home kept you exempt.

If you’re struggling to find work, or if you’re dealing with health issues that are debilitating but not severe enough to qualify for a disability exemption, you can easily fall through the cracks with these new changes. 80 hours per month works out to 20 hours a week, which is essentially a part-time job and not extreme under normal circumstances, but it can be a real obstacle for people in more trying situations:

• Americans in their late 50s or 60s who have physical limitations that don’t qualify as a formal disability, but still make regular work painful or difficult.
• Living in areas with very few job opportunities (and don’t get me started on the excruciatingly low minimum wage in most states or the price of gas right now if finding work requires that you commute.)
• Homeless and dealing with practical barriers that come with that. (Finding and keeping a job when you don’t have a permanent address, a reliable phone, or a place to shower before work is significantly harder than most people realize.)
• Veterans managing service-related health or mental health issues that aren’t classified as disabling. (PTSD, traumatic brain injury, chronic pain from service—these are real and often debilitating, but they don’t always meet the narrow definition of “disability” that qualifies for exemptions.)

The Burden of Paperwork

The requirement isn’t just “have a job”; you must also document and prove you’re meeting the requirements, which adds the burden of paperwork, having dependable internet access, and the time to complete it on top of everything else.

You must document and prove you’re meeting the requirements. That means:

• Collecting pay stubs or employer verification letters
• Gathering receipts or certificates from training programs
• Submitting paperwork to your state agency
• Having internet access to upload documents or use state portals
• Finding the time to complete all of this while working or searching for work, and caring for dependents, etc.

If you’re juggling a part-time job (or multiple part-time jobs), have transportation challenges, health issues, struggling with childcare, or homelessness, the new work requirements and the paperwork burden add another layer of difficulty on top of everything else when you’re just trying to feed your family.

This shift affects real people in real situations.

The SNAP participation decline is accelerating beyond initial projections. SNAP participation has declined by approximately 3.5 million people over the last year. This includes the vulnerable populations we warned about; the Center on Budget and Policy Priorities estimated that expanded work requirements will lead to more than 1 million older adults ages 55 to 64 losing their food assistance.

The law reduced federal funding for SNAP by $187 billion through 2034, according to the Congressional Budget Office. This is the largest cut to food assistance in history.

Beyond work requirements, 18 states requested and received approval to further restrict SNAP-eligible products to address nutrition concerns, with restrictions covering products including soda, desserts, candy, and certain processed foods, applying to roughly 31 percent of SNAP participants. These restrictions limit food choices and create additional complexity for families already struggling.

Let me put it this way: If you live in an area where there is very little available as far as grocery options go, or you don’t have transportation to get to a grocery store, you may end up relying on the closest walkable place to get food for yourself or your family.

If you’ve ever gone into a tiny, rural gas station in the middle of nowhere, you’ll have seen that there are very few “healthy” whole food options there. When you restrict the food that qualifies for SNAP, you might be taking away the highest-calorie choice someone has based on what’s available closest to them. It also suggests that people who rely on SNAP benefits don’t know how to make good choices, which is insulting and fundamentally wrong.

Most people on SNAP are doing the best they can with what they have available—and if this were truly a concern, why would the government cut SNAP Education in their sweeping budget cut?

The food insecurity crisis is worsening, and we are pulling the rug out from underneath our neighbors who need help. The U.S. Department of Agriculture’s Household Food Security report, published in December 2025, revealed that nearly 48 million people were in food-insecure households in 2024, even as the number of people receiving SNAP has shrunk.

These former SNAP recipients have not been “lifted” out of poverty; they are still struggling to feed themselves, and they just can’t adjust to the new requirements and lack of help.

What’s with the Farm Bill?

The Farm Bill was supposed to be an opportunity to fix SNAP’s problems. Instead, it became a disappointment.

In the early hours of March 5, 2026, after two days of debate, House Agriculture Committee members voted 34-17 to advance a new farm bill. On April 30, the House passed the 2026 farm bill, the “Farm, Food, and National Security Act of 2026” with a 224-200 vote.

Here’s the disappointing reality: the Farm, Food, and National Security Act of 2026 fails to reverse the deeply damaging $187 billion in SNAP cuts, as well as other harmful changes that will further weaken the program. Despite months of advocacy and pleas from hunger relief organizations, the House version does nothing to restore SNAP funding or roll back the expanded work requirements.

The House did make one minor change that’s positive: the House passed an amendment (384-35 vote) allowing SNAP recipients to purchase hot rotisserie chickens with their benefits. While any expansion of food choices is welcome, this modest change does not address the core problems created by the massive funding cuts and expanded work requirements.

The Senate has yet to introduce its version of the farm bill, but Senate Agriculture Committee Chairman John Boozman (R-AR) has indicated he intends to release a draft in the coming weeks. This is where hope remains: the Senate still has an opportunity to take a different path and address SNAP’s crisis.

The United States Capitol switchboard number is (202) 224-3121. A switchboard operator will connect you directly with the Senate office you request. For example, when I call, I tell them I am from Tennessee, and ask to be connected to Marsha Blackburn’s office. Then, I leave my message for Blackburn and call back and ask to be connected to Bill Haggerty’s office next. Every state has 2 Senators, so make sure you call twice so you can leave messages for both of the individuals who were elected to represent you!

Here’s a short script that will work for you no matter where you live when you call your Senators to tell them how you feel about SNAP:

“Hi, I’m a constituent calling from [YOUR CITY/STATE/ZIPCODE].

I’d like to share my thoughts with Senator [NAME]’s office about the upcoming Farm Bill vote:

I’m calling to urge Senator [NAME] to vote in favor of protecting SNAP funding in the Farm Bill. SNAP keeps families fed and strengthens our economy. Every dollar spent on SNAP generates economic activity in our communities, and cutting this program would hurt families.

Please vote NO on any farm bill that doesn’t reverse SNAP cuts. Please pass legislation that restores SNAP funding and rolls back the harmful work requirement changes.

This program is essential for food security and shouldn’t be a political bargaining chip.

I hope the Senator will vote to maintain or increase this critical program.

Thank you for taking my call.”

What to expect:

• You’ll likely reach a staff member answering phones or be sent to voicemail.
• Give your name, address, and the topic you wish to weigh in on. (In this case, that’s SNAP funding in the Farm Bill.)
• Your message gets logged in a tally of constituent calls.
• Quantity matters — High call volumes influence votes!
• Consider also sending an email or letter for the official record. Many offices track contacts by method.

The Bottom Line

Four million Americans lost SNAP benefits in the past year. The rules changed, not their circumstances. As we head toward the Senate’s farm bill vote, there’s still an opportunity to reverse course and protect food assistance for the millions of Americans who depend on it. But that won’t happen without pressure. It won’t happen without you making phone calls, sending emails, volunteering, and telling your story. The fight for SNAP isn’t over, in many ways, it’s just beginning. Your action matters more now than ever.

Sources:

• SNAP Numbers Fall Across US–Food Banks Are Sounding the Alarm – Newsweek
• SNAP Tracker: People Are Losing Food Assistance as the Republican Megabill Is Implemented | Center on Budget and Policy Priorities
• Post-Megabill Drop in SNAP Participation Is Steepest in Decades | Center on Budget and Policy Priorities
• 4 Million Fewer on SNAP Benefits After Trump Rule Changes – Newsweek
• Supplemental Nutrition Assistance Program (SNAP) – Key Statistics and Research | Economic Research Service
• By the Numbers: Harmful Republican Megabill Takes Food Assistance Away From Millions of People | Center on Budget and Policy Priorities
• By the Numbers: Senate Republican Leadership’s Reconciliation Bill Takes Food Assistance Away From Millions of People | Center on Budget and Policy Priorities
• Supplemental Nutrition Assistance Program (SNAP) and Related Nutrition Programs in P.L. 119-21: An Overview | Congress.gov | Library of Congress
• Trump’s spending bill cuts billions in SNAP benefits
• House passes 2026 farm bill | National Association of Counties
• House Passes 2026 Farm Bill: The Impact on U.S. Farmers – AgWeb
• House passes farm bill 224-200, now on to Senate | Capital Press
• The Latest Updates on the Farm Bill – Farm Aid
• Highlights of House-Passed 2026 Farm Bill | Center for Crop Diversification
• Household Food Security in the United States in 2024 | Economic Research Service
• USDA Food Security Report Reveals 47.9 Million Americans Facing Hunger, FRAC Urges Congress to Act Now – Food Research & Action Center
• USDA’s Final Household Food Security Report: A Current Snapshot and a Loss for the Future – Alliance to End Hunger
• Statement on USDA 2024 Food Security Report | Feeding America
• USDA released its annual food security report. It could be the last one | WUSF
• H.R. 1 and the Supplemental Nutrition Assistance Program (SNAP): What Counties Should Know | National Association of Counties
• SNAP Cuts Mitigation Hub: Responding to H.R. 1 – Food Research & Action Center
• SNAP Under H.R. 1: What’s Changing and Why It Matters – Disability Belongs™
• SNAP Changes HR1 Budget Reconciliation Law – Hunger Solutions New York
• How SNAP Cuts in H.R. 1 Threaten College Student Food Security – NYC Food Policy Center (Hunter College)

More Helpful Resources

Shelf-Stable Strategies: Preparing for SNAP Disruptions

Smart Grocery Shopping Tips When You’re Already Pinching Pennies

10 Foods I Freeze to Save Money and Reduce Waste

The post A Year Later: SNAP Update appeared first on Budget Bytes.