All the Cheeseburger Flavor, None of the Bun!

Apparently, I really like turning my favorite dinners into soups! I did it with my stuffed pepper soup, and this time I took inspiration from a cheesy burger. I layer in the flavors to give each spoonful the rich, savory taste you’d expect from a loaded cheeseburger, starting with crispy bacon and browned ground beef. Once cooked, set both aside, but leave those flavorful drippings in the pot. I cook the veggies in those drippings, too, so none of that delicious bacon and beef flavor goes to waste. Plus, the fat comes in handy for thickening the soup!

Instead of making a separate roux with butter, I stir the flour directly into the veggies and drippings already in the pot. The flour thickens the broth as it simmers, and with just a little milk and plenty of real cheddar cheese, it turns into a creamy soup (with no Velveeta, heavy cream, or extra butter!). The potatoes and veggies also help stretch just one pound of ground beef into eight generous servings, so you still get a hearty, stick-to-your-ribs meal without needing loads of meat.

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Cheeseburger Soup

This easy Cheeseburger Soup is loaded with ground beef, crispy bacon, tender potatoes, and cheddar cheese. A rich, creamy, one-pot family dinner!

Course Soup

Cuisine American

Total Cost $13.16 recipe / $1.65 serving

Prep Time 15 minutes minutes

Cook Time 43 minutes minutes

Total Time 58 minutes minutes

Servings 8 servings (1.5 cups each)

Calories 335kcal

Author Melissa Nolan

Equipment

• Large Pot

Ingredients

• 4 strips of bacon chopped, $1.21
• 1 lb. ground beef I use 73/27 fat beef, $5.74*
• 1 tsp salt divided, $0.04
• 1 tsp black pepper divided (freshly cracked) $0.16
• 1 small onion small dice (heaping 1 cup) $0.78
• 2 ribs celery small dice (1 cup) $0.38
• 1 medium carrot small dice (1 cup) $0.28
• 1 lb. red potatoes peeled & medium dice, $1.25**
• 1 tsp garlic powder $0.03
• 1 tsp dried oregano $0.06
• ½ cup all-purpose flour $0.09
• 4 cups chicken broth $0.52***
• ½ cup milk $0.10****
• 8 oz. cheddar cheese shredded, $2.24*****
• 2 green onions sliced, $0.28

US Customary – Metric

Instructions

• Gather and prepare all ingredients.
• In a large pot over medium heat, add the bacon. Cook the bacon for 10 minutes, or until it’s crispy. Using a slotted spoon, remove the bacon from the pan, leaving the grease in the pan. Set the bacon aside.
• Add the ground beef, ½ tsp salt, and ½ tsp pepper. Brown the meat for 5 minutes, breaking it up as it cooks. Remove the beef from the pot, leaving as much grease in the pot, and set it aside. (see notes)
• Add the onions, celery, carrot, potatoes, remaining salt, pepper, garlic powder, and dried oregano. Continue cooking for 10 minutes, stirring occasionally.
• Sprinkle in the flour and cook for 1 minute.
• Add the chicken broth and milk. Bring to a simmer. Once the soup is at a simmer, continue cooking for 15 minutes, until the soup has thickened and the potatoes are tender.
• Add the cheese and beef back in, and stir for 2 minutes until melted.
• Garnish with sliced green onions and cooked bacon.

See how we calculate recipe costs here.

Notes

*I use a 73/27 fat ground beef. I found this releases enough fat, along with the bacon, to make a roux with flour to thicken the soup. Feel free to try this recipe with lean ground beef, ground chicken, or ground turkey, too! Just make sure there’s enough fat to make your roux, which thickens the soup. If needed, add more oil or butter before adding the flour (see my step photos below for what my pot looked like while browning the beef).

**Red potatoes hold their shape well in soups which I why I use them here. Yukon Gold potatoes also tend to hold their shape, so they should work fine in place of the red potatoes if that’s what you’ve got. Russets are starchier, so while they can work here, they’ll likely break down more in the soup and won’t hold their shape as well.

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

****I added milk for extra creaminess. You can use heavy cream, too! Other additions that I think would be nice are sour cream and cream cheese. Both will add some creaminess, but also a subtle flavor and tang.

*****A mild cheddar gives this soup the perfect amount of cheesiness to add to the overall cheeseburger flavor. Feel free to try different melty cheeses, like sharp cheddar, American cheese, Monterey Jack and Colby. Shred your own cheese for the best melt as pre-shredded cheeses often contain anti-caking agents. Don’t boil the soup, or it will separate the cheese and become grainy.

Seasoning note: I seasoned the soup with garlic powder and dried oregano. You could also add paprika, cayenne, or other spices and herbs to your taste! You can even try hot sauce.

I know you want to, but don’t drain the fat! This makes your roux, which thickens the soup.

Keep the heat gentle: Once the milk goes in, maintain a gentle simmer and also avoid boiling the soup after adding the cheddar. Too much heat can cause the dairy to separate and become grainy.

Nutrition

Serving: 1.5cups | Calories: 335kcal | Carbohydrates: 20g | Protein: 24g | Fat: 18g | Sodium: 1053mg | Fiber: 2g

how to make Cheeseburger Soup step-by-step photos

Gather and prepare all of your ingredients: Chop 4 strips of bacon, finely dice 1 small onion, 2 celery ribs, and 1 medium carrot, then peel and dice 1 lb. of red potatoes into small, even pieces. Slice 2 green onions for garnish and have your shredded cheddar cheese ready.

Cook the bacon: Add 4 strips of chopped bacon to a large pot over medium heat. Cook for about 10 minutes, or until the bacon is browned and crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered grease in the pot.

Brown the ground beef: Add 1 lb. ground beef (I use 73/27% fat), ½ tsp salt, and ½ tsp black pepper to the same pot. Cook for about 5 minutes, breaking the beef into small crumbles as it browns, until fully cooked (160°F). Remove the beef from the pot and set it aside, leaving as much of the grease behind as possible. This will form the base for thickening the soup.

Cook the vegetables: Add 1 diced onion, 2 ribs diced celery, 1 diced carrot, and 1 lb. diced potatoes to the pot, along with the remaining ½ tsp salt, ½ tsp pepper, 1 tsp garlic powder, and 1 tsp dried oregano. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften. The potatoes will finish cooking in the broth, so they don’t need to be completely tender just yet.

Add the flour: Sprinkle ½ cup all-purpose flour over the vegetables and cook for 1 minute, stirring to coat everything evenly. The flour combines with the fat left in the pot to create a thickening base for the soup, so make sure there are no dry bits of flour left in the pot.

Add the broth and milk: Pour in 4 cups chicken broth and ½ cup milk, stirring to incorporate the flour. Bring the soup to a simmer (don’t boil to avoid the dairy from splitting), then cook for 15 minutes, or until the broth thickens and the potatoes are fork-tender. A fork should slide easily into a potato without it falling apart. Keep simmering if they’re still a little firm.

Stir in the cheese and beef: Add 8 oz. cheddar cheese and the cooked ground beef back to the pot. Stir for about 2 minutes, until the cheese has melted and the beef is evenly distributed throughout the thick, creamy soup. Again, avoid letting the soup boil as the cheese melts, as too much heat can cause it to separate and become grainy.

Garnish and serve: Ladle the cheeseburger soup into bowls and top with the crispy bacon and sliced green onions. Adding the bacon just before serving keeps it nice and crunchy against the creamy, cheesy soup. Enjoy!

What to Serve with Cheeseburger Soup

I consider 1½ cups of this cheeseburger soup a serving, and with all that beef, cheese, and potatoes, it’s pretty filling on its own! I usually top mine with the crispy bacon and green onions, but I also love adding homemade croutons for some extra crunch. Warm Hawaiian rolls are another delicious option if you want to play into those classic burger-and-bun flavors, though any crusty bread works well for dipping. For a proper burger-and-fries dinner, try serving it with air fryer French fries and a few dashes of your favorite hot sauce. Or, if you’d prefer something fresh alongside all that cheesy goodness, our cucumber tomato salad has a light, tangy vinaigrette that helps balance the richness of the soup.

How to Make Homemade Croutons

$0.71 recipe / $0.18 serving

Hawaiian Rolls

$3.25 recipe / $0.27 serving

Air Fryer French Fries

$1.75 recipe / $0.87 serving

Cucumber Tomato Salad

$6.62 recipe / $1.10 serving

Storage & Reheating

Store leftover cheeseburger soup in an airtight container in the refrigerator for 3-4 days. Refrigerate within 2 hours of cooking to keep everything food-safe. I recommend keeping the bacon and green onion toppings separate so the bacon stays nice and crispy.

Reheating

Reheat the soup in a saucepan over medium-low heat, stirring occasionally until heated through to 165°F. The soup will thicken as it cools, so I usually add a splash of chicken broth to loosen it up. You can also reheat individual portions in the microwave. Stir between intervals to help everything heat evenly. Avoid boiling the soup for longer than necessary, as too much heat can cause the cheese to separate and become grainy.

Freezing

You can freeze this soup for up to 1 month, but keep in mind that the texture may change once thawed. The potatoes can become soft or grainy, and the cheesy broth may separate slightly. If you’re making a batch specifically for the freezer, I recommend leaving out the potatoes to help avoid some of those texture issues. Let the soup cool, transfer it to freezer-safe containers, and freeze. Thaw overnight in the refrigerator or use the thaw setting on your microwave before reheating.

Other Cheeseburger-Inspired Recipes

• Our Cheeseburger Meatloaf is packed with melty chunks of cheddar and topped with a sweet and tangy ketchup-mustard glaze. It’s comfort food at its finest!
• For something a little fresher, try this Cheeseburger Salad with juicy mini beef patties, crisp lettuce, cheddar, and a homemade burger-style dressing.
• This Cheeseburger Pasta has all the cheesy, beefy goodness of a homemade Hamburger Helper, with a little relish added for that classic burger flavor (and I love how it’s made all in one pot!).

More Creamy Cheesy Soup Recipes

Broccoli Cheddar Soup

$5.34 recipe / $1.33 serving

Cheesy Cauliflower and Potato Soup

$6.37 recipe / $2.12 serving

Creamy Spinach Tortellini Soup

$9.46 recipe / $1.18 serving

Lasagna Soup

$13.58 recipe / $2.26 serving

The post Cheeseburger Soup appeared first on Budget Bytes.

A Creamy Chicken Corn Chowder Without Cream!

The bacon does a lot of the flavor-building in this chicken corn chowder, and I’m not just talking about the crispy bits sprinkled on top! Cooking the vegetables in the bacon drippings gives the whole pot a deliciously smoky, savory flavor. And instead of adding milk or cream, I use a little flour and purée some of the cooked vegetables and corn to make the broth wonderfully thick and silky. The rest stays chunky, so you still get plenty of tender chicken, sweet corn, and soft potatoes in each spoonful.

I also love using frozen corn here because it’s already prepped, budget-friendly, and means I can make this chowder any time of year without hunting down fresh corn on the cob. Between the chicken and all those vegetables, you get a hearty, satisfying meal made with familiar, inexpensive ingredients that my whole family will happily eat up (and ask for seconds!). What more could you ask for in a bowl of chowder?! If you love this sweet corn and potato combination, our potato corn chowder is another delicious one to try!

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Chicken Corn Chowder

This easy Chicken Corn Chowder recipe is creamy without cream, with smoky bacon, tender chicken, sweet corn, and potatoes. Ready in 50 minutes and great for meal prep!

Course Main Course, Soup

Cuisine American

Total Cost $11.89 recipe / $1.49 serving

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings (1.5 cups)

Calories 251kcal

Author Jennie Alley

Equipment

• Large Pot (Dutch Oven)

Ingredients

• 5 slices bacon diced, (4 oz.) $1.41
• 1 medium onion diced, (2 cups) $0.66
• 2 garlic cloves minced, $0.12
• 2 medium carrots diced, (1 cup) $0.30
• 2 ribs celery diced, (1 cup) $0.25
• 1 red bell pepper diced, (1½ cup) $1.48
• ¼ cup all-purpose flour $0.03
• 1 lb. chicken breast boneless & skinless, $4.64*
• 6 cups chicken broth $0.71**
• 1 lb. Yukon gold potatoes diced, (about 2 potatoes, 3½ cups) $0.96***
• ½ tsp smoked paprika $0.08
• ½ tsp dried thyme $0.05
• ½ tsp salt $0.04
• ¼ tsp black pepper freshly cracked, $0.04
• 12 oz. frozen corn 1½ cups, $0.98****
• 1 tsp apple cider vinegar $0.02
• 2 Tbsp fresh parsley chopped, $0.12
• green onions optional

US Customary – Metric

Instructions

• Gather and prep all ingredients.
• In a large pot or Dutch oven, cook bacon over medium heat until crisp. Transfer to a paper towel-lined plate and leave the rendered fat in the pot.
• Add onion, garlic, carrots, celery, and red bell pepper to the bacon fat. Cook for 5-6 minutes until softened.
• Sprinkle flour over the vegetables and cook, stirring constantly for 1-2 minutes to remove the raw flour taste.
• Slowly whisk in the chicken broth. Stir in diced potatoes, chicken breasts, smoked paprika, thyme, salt, and pepper. Bring to a simmer, cover, and cook for 15-20 minutes, until potatoes are tender and chicken is cooked through.
• Remove chicken from the pot, shred with two forks, and set aside.
• Carefully remove about half of the vegetables and broth, add ½ cup of corn, and puree until smooth. Return the puree to the pot.
• Add shredded chicken, the remaining corn, apple cider vinegar, and chopped parsley. Taste and adjust seasonings as needed.
• Garnish with crumbled bacon and optional green onions. Serve warm with crusty bread.

See how we calculate recipe costs here.

Notes

*Chicken breasts can vary quite a bit in size, so aim for 1 lb. total rather than a specific number of breasts. Boneless, skinless chicken thighs should work here, too. They’re a little fattier than breasts, so they’ll add some extra richness to the chowder. Cook the chicken until it reaches an internal temperature of 165°F.

**We use Better Than Bouillon and base prices off of this for chicken broth.

***I like using Yukon gold potatoes here because they’re naturally creamy but still hold their shape nicely as they simmer. They add body to the broth without breaking down too much or overpowering the chicken and sweet corn (we also love using them to make potato leek soup for that reason). Red-skinned potatoes work similarly, while russets are a little starchier and tend to break down more. I usually save russets for my classic potato soup, where I want that extra-thick, creamy consistency.

****Frozen corn makes this chowder affordable and easy to prepare all year round. There’s no shucking or cutting kernels off the cob! You can also use 1½ cups of fresh corn kernels if that’s what you have. Just make sure they’re simmered until tender.

Green onion is optional for serving and not included in total cost.

Using leftover chicken? I prefer cooking the chicken breasts directly in the broth because they add extra flavor as they simmer. But if you’ve already got some cooked chicken in the fridge, you can absolutely use it. About 2 cups of cooked, shredded chicken should work well in place of the raw breasts. Stir it in toward the end, after blending the chowder, and heat everything through.

Blending safety: Let the hot soup cool slightly before blending. Work in small batches, fill the blender no more than halfway, and vent the lid according to the manufacturer’s instructions to prevent steam buildup. Alternatively, use an immersion blender in a separate, deep heatproof bowl to avoid splashing.

Nutrition

Serving: 1serving (1.5 cups) | Calories: 251kcal | Carbohydrates: 28g | Protein: 18g | Fat: 8g | Sodium: 982mg | Fiber: 4g

how to make Chicken Corn Chowder Step-by-Step Photos

Gather and prep your ingredients: Dice 5 slices of bacon, 1 onion, 2 carrots, 2 celery ribs, 1 red bell pepper, and 1 lb. of Yukon Gold potatoes. Mince 2 garlic cloves and chop 2 Tbsp of fresh parsley. Try to keep the potatoes similar in size so they cook evenly. If you’re using Better Than Bouillon like I am, mix up 6 cups of chicken broth according to the package directions so it’s ready when you need it.

Cook the bacon until crispy: Add the 5 slices of diced bacon to a large pot or Dutch oven over medium heat. Cook until browned and crispy, stirring occasionally so it cooks evenly. Transfer the bacon to a paper towel-lined plate, but leave the rendered fat in the pot. We’ll use those flavorful drippings to cook the vegetables!

Soften the vegetables: Add 1 diced onion, 2 minced garlic cloves, 2 diced carrots, 2 diced celery ribs, and 1 diced red bell pepper to the bacon fat. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onions look translucent.

Cook the flour: Sprinkle ¼ cup of all-purpose flour over the softened vegetables. Stir constantly for 1-2 minutes, until the flour is evenly mixed in. This cooks out the raw flour taste and helps create a thick, creamy broth later on.

Add the broth, chicken, and potatoes: Slowly whisk in 6 cups of chicken broth, a little at a time, until the flour is smoothly incorporated. Add 1 lb. of boneless, skinless chicken breasts, the diced potatoes, ½ tsp smoked paprika, ½ tsp dried thyme, ½ tsp salt, and ¼ tsp freshly cracked black pepper. Stir gently, bring to a simmer, then cover and cook for 15-20 minutes, or until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.

Carefully lift the chicken breasts out of the pot and transfer them to a plate or cutting board. If the chicken reaches 165°F before the potatoes are tender, remove it anyway and let the potatoes continue simmering. This helps keep the chicken from becoming dry and tough.

Shred the chicken: Once the chicken is cool enough to handle, use two forks to pull the meat apart into bite-sized shreds. Set it aside while you thicken the chowder.

Blend part of the chowder: Carefully transfer about half of the cooked vegetables and broth to a blender, along with ½ cup of frozen corn. Let the mixture cool slightly, then blend until smooth.

Safety tip: Hot soup can build up steam and pressure in a blender, so let it cool for about 5 minutes before blending (the frozen corn will also help cool it down). Work in small batches, fill it no more than halfway, vent the lid, and start on low speed. You can also use an immersion blender in a separate heatproof bowl (use a deep one).

Finish the chowder: Return the smooth purée to the pot and stir to combine. Now add the shredded chicken, remaining frozen corn, 1 tsp apple cider vinegar, and 2 Tbsp chopped fresh parsley to the pot. Stir everything together and continue heating gently until the corn is thoroughly cooked and the chicken is hot. Taste the broth and adjust the salt and pepper if needed.

Garnish and serve: Ladle the finished chicken corn chowder into bowls and top with the reserved crispy bacon, extra parsley, or optional sliced green onions, if desired. The broth should be thick and creamy, with tender chicken, potatoes, and sweet corn throughout. Serve warm with some crusty bread for dipping!

What to Serve with Chicken Corn Chowder

While the chowder is simmering, there’s time to make a little something on the side, and warm bread is usually where my mind goes first. A slice of our homemade cornbread is delicious with the smoky bacon and sweet corn, and it only takes 30 minutes to make. Homemade garlic bread, crusty bread, or soft dinner rolls are also great for soaking up every last drop of that creamy broth. If you want something a little lighter, try a simple side salad for some fresh crunch. It takes just 5 minutes to throw together, or you could add a side of roasted vegetables.

And don’t forget the toppings! I save the crispy bacon from the beginning of the recipe to crumble over each bowl, along with some fresh parsley or sliced green onions. A little shredded cheddar or Parmesan is also delicious, as are some ranch oyster crackers, and you can even add a dollop of sour cream or a swirl of heavy cream if you want to make your chowder extra rich. For bigger appetites, try stirring a little cooked rice, pasta, or quinoa into individual bowls to make it even more filling.

Easy Homemade Cornbread

$1.51 recipe / $0.19 serving

Homemade Garlic Bread

$2.87 recipe / $0.24 serving

How to Make a Simple Side Salad

Ranch Oyster Crackers

$4.71 recipe / $0.39 serving

Storage & Reheating

This chicken and corn chowder makes 8 generous servings, so it’s a great recipe for meal prepping lunches throughout the week. Let any leftovers cool slightly, then divide them into airtight containers and refrigerate for up to 3 days. I recommend keeping any extra bacon and toppings separate, so they stay fresh and crispy.

Reheating

I prefer reheating this chowder in a saucepan over medium-low heat, stirring occasionally until heated thoroughly to 165°F. The broth does thicken in the fridge, so add a splash of chicken broth to loosen it up if needed. You can also microwave individual servings, stirring between short intervals so everything heats evenly. I recommend only reheating what you plan to eat to help keep the chicken tender.

Freezing

You can freeze this chicken corn chowder for up to 2 months. Once cooled, portion it into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of space at the top for expansion.

Thaw overnight in the fridge before reheating on the stovetop or in the microwave. Because this chowder doesn’t use milk or cream in the base, there’s less concern about dairy separating, although the potatoes may soften a little after freezing. Add a splash of broth if it needs thinning out.

Try These Creamy Potato Soup Recipes Next

• When I want a simple, classic potato soup, I make my Classic Potato Soup. It uses russet potatoes and a little milk to create a thick, creamy broth, with plenty of tender potato chunks.
• Leftover holiday ham is a delicious excuse to make our Ham and Potato Soup. The salty ham adds plenty of savory flavor to the creamy potatoes and vegetables, and it makes eight servings in about an hour.
• For those days when you’d rather let the slow cooker handle dinner, try our extra-rich, creamy, EASY Slow Cooker Potato Soup too!

More Easy Chicken Soup Recipes

Chicken Noodle Soup

$11.11 recipe / $1.39 serving

Greek Chicken Soup

$6.95 recipe / $1.16 serving

Marry Me Chicken Soup

$9.45 recipe / $1.58 serving

Creamy Chicken and Rice Soup

$9.55 recipe / $1.19 serving

The post Chicken Corn Chowder appeared first on Budget Bytes.

From the Freezer to Creamy Comfort Food

The real beauty of this creamy chicken tortellini is its one-skillet convenience and how it delivers maximum flavor with hardly any effort (minimal cleanup? Count me in!). I season the chicken before coating it in a little flour, which helps thicken the broth and pan juices into a creamy sauce without making a separate roux. Even the frozen tortellini goes straight into the skillet without precooking. I add the cream when the broth is a little cooler to keep the sauce smooth, and I leave it slightly loose because the tortellini keeps soaking it up as it sits (which makes it even better for leftovers!).

Frozen spinach is another budget-friendly shortcut I love here. It goes straight from the freezer into the skillet with no chopping, making this a restaurant-worthy dinner without the expensive ingredients or extra prep! Prefer a meat-free alternative? Just leave the chicken out of this dish and swap the chicken broth, or try our spinach tortellini skillet next.

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Creamy Chicken and Tortellini Skillet

This Creamy Chicken and Tortellini Skillet cooks everything together in a garlicky Parmesan sauce with spinach. No need to boil the pasta separately!

Course Main Course

Cuisine American

Total Cost $13.94 recipe / $2.32 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings (1.5 cups each)

Calories 595kcal

Author Jess Rice

Equipment

• Large Sauté Pan

Ingredients

• 1 lb. chicken breast I used just over that- 1.31lbs, $6.31*
• 1 small yellow onion diced, (5.79 oz) $0.42
• 3 garlic cloves minced, $0.18
• ½ tsp salt $0.01
• ½ tsp black pepper freshly cracked, $0.03
• ½ tsp garlic powder $0.03
• ½ tsp Italian seasoning $0.04
• ¼ cup all-purpose flour $0.05
• 1 Tbsp olive oil $0.09
• 2 Tbsp salted butter $0.20
• 2 cups chicken broth $0.26**
• 19 oz. frozen cheese tortellini not thawed, $3.75***
• ¾ cup heavy cream room temp, $1.11
• 1 cup frozen spinach $0.32
• ½ cup Parmesan cheese $1.14

US Customary – Metric

Instructions

• Gather ingredients.
• Dice chicken breast into bite-size pieces. They will shrink up a little as they cook.
• Mince onion and garlic. Set aside for now.
• Add salt, black pepper, garlic powder, and Italian seasoning to the diced chicken. Toss so every piece of chicken is seasoned.
• Then, add the flour to the seasoned chicken. Toss until fully coated on all sides.
• In a large sauté pan, add olive oil and salted butter over medium heat.
• Once the butter has melted, add the diced onion. Cook the onions until glossy and softened, about 4 minutes.
• Nudge the onions to the edge of the sauté pan and pour the chicken into the pan, giving each piece of chicken some surface contact with the hot pan.
• After 5 minutes, flip the chicken and sear on the opposite side, cooking for an additional 5 minutes.
• Add the minced garlic and deglaze the pan with the chicken broth, stirring the onions and the chicken together. Let that simmer on medium-low for 4 minutes.
• Add the entire package of frozen cheese tortellini to the simmering chicken and broth mixture. Stir the frozen tortellini until well-combined.
• Then, add the heavy cream. The frozen tortellini has lowered the temperature of the broth mixture which will lessen the chances of a curdled sauce.
• Stir everything together and add the shredded Parmesan and frozen spinach. Stir to combine and simmer over medium-low heat for 2 more minutes.
• The sauce will remain loose but will thicken slightly due to the starch from the cooked tortellini and the shredded cheese. I like the sauce to remain a little loose, because the tortellini will continue to soak up the sauce as it sits. (And I find it’s better for leftovers!) It should lightly coat the back of a spoon.
• Taste and adjust the salt and pepper to your liking. This is delicious hot, warm, or cold!

See how we calculate recipe costs here.

Notes

*Boneless, skinless chicken thighs should work well here too. For food safety, check that the chicken reaches an internal temperature of 165°F (74°C), measuring the thickest pieces.

**To keep costs low, we use Better Than Bouillon to make our broth. Making it from scratch will help you control the sodium in your recipe, but I recommend tasting the dish before adding additional salt, as bouillon does tend to be on the salty side.

***Keep your cheese tortellini frozen until the step where they hit the pan. If they are defrosted, they will likely overcook and become mushy. The amount of time required to cook them in this recipe from a frozen state results in perfectly cooked tortellini.

Nutrition

Serving: 1.5cups | Calories: 595kcal | Carbohydrates: 48g | Protein: 35g | Fat: 29g | Sodium: 1166mg | Fiber: 5g

how to make Creamy Chicken and Tortellini Skillet step-by-step photos

Gather and prep your fresh ingredients. Keep the frozen tortellini in the freezer until you’re ready to add it.

Prep the chicken: Dice 1 lb. chicken breast into even, bite-sized pieces, keeping them slightly larger than you might think since they’ll shrink as they cook.

Prep the aromatics: Now dice 1 small yellow onion and mince 3 cloves of garlic.

Season and coat the chicken: Add ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp Italian seasoning to the diced chicken. Toss until every piece is evenly seasoned.

Then sprinkle over ¼ cup all-purpose flour.

Toss again until the chicken is coated on all sides with the flour.

Sauté the onion: Heat 1 Tbsp olive oil and 2 Tbsp salted butter in a large sauté pan over medium heat.

Once the butter has melted and begins to gently bubble, add the diced onion. Cook for about 4 minutes, stirring occasionally, until the onion looks glossy, softened, and slightly translucent.

Sear the chicken: Push the onions to the edges of the pan, then add the flour-coated chicken, spreading the pieces out so they contact the hot surface. Cook for about 5 minutes, until the undersides are lightly golden, then flip and cook for another 5 minutes.

Avoid moving the chicken around too much while it sears. Let it sit against the hot pan to develop color and flavor.

Add the broth and garlic: Pour 2 cups chicken broth into the skillet along with the 3 cloves of minced garlic, stirring to combine everything with the chicken and onions. Gently scrape the bottom of the pan to release any flavorful browned bits. Reduce the heat to medium-low and let everything simmer gently for about 4 minutes. The broth should start to look slightly thickened as the flour coating incorporates into the liquid.

Add the frozen tortellini: Pour the entire 19 oz. package of frozen cheese tortellini directly into the simmering chicken and broth mixture. There’s no need to thaw or precook it. Gently stir to distribute the tortellini throughout the skillet without breaking the delicate pasta.

Make it creamy: Pour in ¾ cup room-temperature heavy cream and stir gently to combine. Adding the cream after the frozen tortellini helps because the pasta has slightly cooled the broth, reducing the chance of the sauce curdling. Keep the heat at medium-low so the sauce simmers gently rather than boiling vigorously.

Add the cheese and spinach: Stir in ½ cup shredded Parmesan cheese and 1 cup frozen spinach. Continue simmering gently over medium-low heat for about 2 minutes, stirring occasionally, until the cheese has melted into the sauce and the spinach is heated through. The sauce should look smooth and creamy, with the spinach evenly distributed. Check that the tortellini is tender all the way through, simmering for longer if needed. Make sure the chicken has reached an internal temperature of 165°F.

Check the sauce and serve: The sauce should remain slightly loose but still lightly coat the back of a spoon. Don’t worry if it looks a little thinner than a typical Alfredo sauce! The tortellini will continue absorbing the liquid as it sits, thickening the sauce naturally.

Taste and adjust the salt and pepper to your liking. Serve and enjoy!

What to Serve with Creamy Chicken Tortellini

This recipe makes 6 generous servings of about 1½ cups each. It’s perfect for dinner tonight, with leftovers to look forward to at lunchtime tomorrow! I would pair this with a bright, fresh salad with a decent vinegary bite to cut through the richness of the oh-so-creamy sauce and cheesy tortellini. My go-to is our Greek salad, but this kale salad is another one of my absolute favorites! The subtle sweetness from the raisins and green apples really balances out this creamy chicken skillet.

For something warm, our air fryer Brussels sprouts have deliciously crispy edges and are ready in about 20 minutes, so you can whip them up while the tortellini cooks. Or if you love a little bread with your saucy pasta, our no-knead focaccia rolls can be made ahead of time, making dinner even easier.

Greek Salad

$11.37 recipe / $1.42 serving

Easy Kale Salad

$5.90 recipe / $1.48 serving

Air Fryer Brussels Sprouts

$3.75 recipe / $0.93 serving

No-Knead Focaccia Rolls

$1.20 recipe / $0.10 serving

Storage & Reheating

Let any leftovers cool, then transfer them to an airtight container and refrigerate within two hours of cooking. They’ll keep for up to 3-4 days. The tortellini will soak up the creamy sauce as it sits (which is why I especially like the sauce to be looser when I know I’ll have leftovers!), so expect it to thicken in the fridge.

Reheating

Warm leftovers in a skillet over medium-low heat. You may need to add a splash of chicken broth or milk to loosen the sauce if the pasta has absorbed a lot. Stir gently until heated through to 165°F. You can also microwave individual portions in short intervals, stirring between each one for even heating.

Freezing

I wouldn’t recommend freezing this one. The cheese-filled tortellini can lose its tender texture, and the cream sauce may separate once thawed. You’ll get much better results keeping any leftovers in the fridge and enjoying them over the next few days.

Love Tortellini? Try These Easy Recipes Next

• Our Cheese Tortellini and Sausage Skillet brings together savory Italian sausage, marinara sauce, spinach, and plenty of melty mozzarella for a hearty one-pan dinner.
• I love how our Creamy Spinach Tortellini Soup turns simple ingredients into a rich, creamy, veggie-packed bowl of comfort!
• For potlucks or make-ahead lunches, I’d go with this colorful Tortellini Salad tossed with fresh veggies and a zesty Italian dressing.
• Loaded with tender pasta, Italian sausage, and vegetables, our Sausage and Tortellini Soup is just the thing for a chilly evening!

More Chicken Pasta Recipes

Marry Me Chicken Pasta

$8.44 recipe / $1.41 serving

Chicken Pasta Primavera

$13.66 recipe / $3.42 serving

One Pot Creamy Cajun Chicken Pasta

$9.41 recipe / $2.35 serving

Chicken and Broccoli Skillet Lasagna

$9.19 recipe / $1.53 serving

The post Creamy Chicken and Tortellini Skillet appeared first on Budget Bytes.

And while we can’t control international trade policies, we can outsmart them at the grocery store!

Your Guide to a Budget-Friendly Holiday Feast

Hosting family shouldn’t mean taking on a mountain of stress or spending your whole paycheck on dinner. With a few smart, budget-savvy pivots, I’m here to help you put together a celebratory feast that tastes incredible, looks festive, and sidesteps the latest markups on the shelves. Alongside my favorite budget-saving swaps and shopping tips, we’ve also put together a complete holiday menu that feeds eight people for around $45!

TL;DR: The 4 Smartest Swaps for a Tariff-Proof Holiday Table

Instead of buying the exact same grocery list you’ve used over the holidays for years, we found making these four simple adjustments will help keep your receipt total down:

1. Ditch the canned goods: Tariffs on tinplate steel and imported aluminum have turned these former budget heroes into surprise budget busters. Buying canned pumpkin puree, canned green beans, canned yams, and canned cranberry sauce means you’re paying a hefty markup just for the packaging. Stick to fresh, bagged, or frozen U.S. produce instead. It’s cheaper, avoids the packaging surcharge, and often tastes noticeably better.
2. Rethink the centerpiece protein: Avoid expensive beef roasts and foreign seafood this holiday season, both of which are carrying markups right now. Focus on domestic whole turkeys, bone-in turkey breasts, pork roasts, or glazed holiday hams. These proteins rely on local agricultural supply chains and are largely insulated from foreign trade taxes. We found whole turkey for as little as $0.85 per pound at Walmart, making it a fantastic budget-friendly centerpiece!
3. Keep your dairy and drinks domestic: European cheeses like French Brie and Italian Parmigiano-Reggiano, along with wine and imported European butters, are carrying heavy import taxes. The U.S. produces both dairy and wine, so if you’re avoiding tariffs, they make a great swap. Switch to Wisconsin aged cheddar, Vermont goat cheese, domestic sweet cream butter, and West Coast wines.
4. Focus on seasonal fruit, grain, and spice desserts: High tariffs have sent the price of specialty chocolates soaring, but we’re not giving up dessert! Lean into fruit-forward desserts like a pear galette or an apple crumble. You could also try an egg-rich chess pie, or any number of bread-based desserts. Other great options include sweet potato pie or pecan pie using pantry grains and domestic sweeteners.

“Kicking the Can” at Thanksgiving

A stress-free Thanksgiving dinner often relies on convenience canned products like jellied cranberry sauce, condensed cream-of-mushroom soup bases, and pumpkin puree. But in 2026, paying a premium for steel packaging is the quickest way to run up your total at the register.

Aside from straight facts about how tinplate steel and aluminum tariffs are impacting our grocery carts this holiday season, let’s talk about yield, which applies to pre (and post–let’s hope!) tariff times, too. For example, if you want to give 8 people an honest half-cup portion of carrots, you cannot rely on the canned carrot’s label touting that 3.5 servings are ready to be enjoyed inside. You’d need at least 4 cans, yielding roughly 5 to 6 cups total; at $0.96 per can, that’s $3.84, and over a third of what you bought was salt water and packaging.

On the flip side, a 4 lb. bag of raw carrots yields a solid 14 to 16 generous side servings. Even after peeling and trimming the tips (about a 10% prep loss), you are left with roughly 57 to 58 oz of pure edible veg. At $4.77 for the 4 lb bag, you feed twice as many guests for roughly 40% less out of pocket than buying the 6 to 7 cans needed to match that yield, paying around 8.3 cents per edible ounce compared to over 13 cents for canned solids, while skipping the canned brine (and tinplate steel and aluminum tariffs) completely!

Here is how to ditch the cans and build a fresher table for less money with just a little bit of extra elbow grease:

Make a 15-Minute Fresh Cranberry Sauce with 3 Ingredients

A can of jellied cranberry sauce seems cheap until you compare its price per ounce to a simple bag of fresh, American-grown cranberries. Simmering whole cranberries on the stove with a little sugar, a splash of water, and fresh orange zest takes less than twenty minutes. It thickens naturally as it cools, costs less, and delivers a vibrant flavor that makes the canned jelly completely obsolete. Our easy three-ingredient cranberry sauce recipe (shown above) has become my go-to.

Only need a small batch of cranberry sauce? Put the rest of those fresh cranberries to good use and make my sugared cranberries. They’re a delicious, festive, budget-friendly treat that doubles as a gorgeous garnish for your turkey platter and holiday desserts.

A little update from the grocery aisle! When we photographed our holiday menu on 10/22/26 for this blog post, Great Value fresh cranberries weren’t available at Walmart yet, so we picked up a 12 oz. bag from Kroger instead. But when we checked Walmart again on 10/26/26, they were finally in stock for just $0.76 a bag! That’s cheaper than a can of cranberry sauce AND a whopping $2.23 less than we paid at Kroger for the same size bag. Proof that a little comparison shopping can make a big difference to your holiday grocery bill.

Swap Out the Green Bean Casserole

Traditional green bean casserole often relies on canned french-cut green beans and canned cream soups…a double hit of packaging markups! Instead, grab two pounds of fresh green beans from the produce section or a couple bags of frozen from the freezer section. Sauté them in a skillet with a drizzle of olive oil or domestic butter, garlic, and a pinch of other ingredients you probably already have on hand. It’s crisp, colorful, and feels like something you’d order at a nice restaurant.

Elevate the Bread Basket

Instead of spending $8 to $12 on a small wedge of imported cheese to snack on before dinner, make the bread basket your showstopper instead. Bake a quick batch of warm homemade dinner rolls or a skillet of golden cornbread, and serve it alongside whipped domestic sweet cream butter drizzled with local honey and sea salt. They cost pennies per serving, actually fill people up, and feel deeply comforting. Short on time? Don’t feel bad about grabbing a bag of ready-made dinner rolls at the grocery store like we did this time. At only $1.52 for 12 dinner rolls, I have no regrets…just extra time to spend with my family!

Prep Ahead to Keep Your Sanity

Admittedly, scratch-cooking fresh foods takes more prep than opening a row of cans with a can opener, but that doesn’t mean you need to be glued to the stove all day. Make your cranberry sauce two days in advance. Peel and chop your carrots, celery, and potatoes the day before and keep them refrigerated in water. Then on the holiday morning, you’re just assembling, roasting, and mashing, not stressing!

Christmas & Holiday Entertaining: Luxury Without the Luxury Tax

Christmas dinner and New Year’s Eve often lean toward luxury imports like Champagne, ornate cheese boards, and expensive cuts of beef and roasts. You can still create an indulgent spread without absorbing tariffs:

1. Build an American Charcuterie Board

The days of carefree grazing boards might be behind us (for now…fingers crossed!), but you don’t need imported French cheeses or Italian prosciutto to put together an impressive board. The U.S. produces excellent artisanal cheeses! While we navigate this timeline with import taxes kicking us while we’re down, try a sharp, aged Wisconsin white cheddar, a log of creamy Vermont goat cheese, or an Oregon blue cheese instead. Pair your American-made cheeses with domestic cured salami, crisp sliced apples, local honey, and candied Georgia pecans. It looks gorgeous, takes no time at all, supports local dairies, and dodges hefty markups.

2. Pour West Coast Bubbles or Switch to a Festive Mocktail

If your holiday tradition calls for a celebratory toast, you might need to leave the French Champagne and Italian Prosecco behind. Luckily, California, Oregon, and Washington state produce exceptional sparkling wines at a fraction of the cost of imported bottles, giving you festive bubbles without paying international shipping and tariff penalties! If alcohol isn’t in your budget, period, swap it out and save yourself a bunch of money by making a festive mocktail instead!

3. The Real Math: Why We Retired Our Holiday Pot Roast

At Budget Bytes, we don’t typically build holiday recipes around $70 rib roasts, but a cozy beef chuck roast used to be one of our favorite reasonably-priced celebratory centerpieces. Historically, our absolute max to keep a recipe accessible on the site is staying under $3.50 per serving.

So, when we ran the numbers on our classic pot roast between 2024 and 2026 at Walmart, the math was eye-opening:

• 2024 Beef Pot Roast (8 Servings): A 2.61 lb chuck roast ran $17.33. Combined with basic vegetables, bouillon, and seasonings, the whole pot cost $25.86, or $3.23 per serving.
• 2026 Beef Pot Roast (8 Servings): That exact same 2.61 lb cut of chuck roast at the same store jumped to $25.02—a 44% increase on the beef alone. Factoring in slight cost increases on the rest of the ingredients, the meal totaled $33.95, or $4.24 per serving.

A 44% jump pushes an everyday pot roast right out of budget territory. Save our pot roast recipe for later, but we’re pivoting for the holidays this year.

It’s All About the Bird!

Domestic turkeys are waiting for you at the grocery store right now at drool-worthy prices because they are raised, processed, and distributed entirely within the United States. While beef prices climbed, we found a whole turkey that easily feeds 7 to 9 people for just $13.11. (I also found another 11.72-pound turkey a few days later for $9.84! Today, I found a frozen whole turkey, 13.55 lbs, for $11.52! That’s a pretty good deal at 85 cents per pound.) 

If you’re hosting a smaller gathering, a 5.5 lb bone-in turkey breast came out to $16.33. But from a budget perspective, the whole bird is easily the better value, giving you more than double the meat at a fraction of the price per pound. If your oven can’t fit a giant bird, you can always spatchcock your turkey to lay it flat, opt for an even cheaper roasted chicken, or go for the turkey breast-only option. Otherwise, go for the full bird and enjoy the leftovers if you have the oven space! (And if you ARE tackling a whole turkey this year, keep an eye out for our ultimate guide to the best Thanksgiving turkey, which is coming soon! It’ll have everything you need to know to get it just right.)

The Complete ~$45 Holiday Feast

Here is a full, holiday dinner menu built around fresh, American-grown staples and domestic supply chains. It comfortably feeds a family gathering of 8 for $45.72 total (calculated with Tennessee’s 4% grocery tax):

The Menu:

• Roast whole turkey with herb butter (you could even brine it, too!)
• Classic fluffy mashed potatoes (3 lbs)
• Savory vegetable stuffing
• Fresh sautéed garlic green beans (Double batch)
• Easy roasted carrots (Double batch)
• 3-ingredient cranberry sauce
• Classic turkey gravy
• Store-bought bakery pumpkin or fruit pie
• Soft warm dinner rolls

The Grocery Cart Breakdown:

• Whole domestic turkey: $11.52
• Russet potatoes (3 lb bag): $2.47
• Sweet cream butter (1 lb): $3.06
• Whole milk (64 oz): $2.32
• Fresh celery (1 bunch): $2.04
• Fresh French loaf/bakery bread: $1.47
• Yellow onion (1 large): $0.97
• Fresh garlic (1 bulb): $0.72
• Fresh green beans (2 lbs): $3.63
• Fresh whole carrots (4 lbs): $4.77
• Fresh cranberries (12 oz bag): $2.99*
• Fresh navel orange (1): $0.98
• Bakery pre-made pie: $4.94
• Pre-made dinner rolls: $1.00

Total: $42.88

Note: *When we photographed our menu on 10/22/26, Great Value brand fresh cranberries were not available at Walmart yet, so we picked up a bag from Kroger, which was significantly more expensive. I manually added the cranberries from the 2nd grocery stop (and the 4% sales tax) to our total. But now that fresh cranberries are available at Walmart for just $0.76 a bag (as I saw on 10/26/26), you should be able to bring your total down even more by buying them there instead!

Pantry Staples Used:

Salt, black pepper, flour, granulated sugar, vegetable broth, and dried baking spices (dried thyme, rosemary, sage, and parsley).

Why This Strategy Works

This menu works because it centers on staple proteins and produce, featuring domestically raised turkey alongside hearty crops like potatoes, carrots, onions, garlic, and cranberries. The U.S. produces massive quantities of these staples locally, so their prices aren’t tied to shipping containers, port disputes, or trade friction. The rising cost of gas and diesel does affect domestic products (and our plans to travel for the holidays!), but we’re doing the best we can.

By buying raw or frozen, domestically grown produce and relying on basic American dairy and pantry seasonings, you avoid the packaging tariffs hitting canned goods and the trade surcharges driving up imported meats and luxury items. You don’t have to sacrifice flavor, tradition, or hospitality to survive this season’s grocery landscape; you just have to shop with a plan.

Sources:

• USDA Economic Research Service (ERS) – Cattle & Beef Market Outlook (Beef inventory and market pricing trends)
• Consumer Brands Association (CBA) – Tinplate Steel Tariffs Impact Report (Canned food and metal packaging duties)
• Office of the United States Trade Representative (USTR) – Enforcement & Tariff Actions (Import duties on European cheeses, wine, and confections)
• USDA Economic Research Service (ERS) – Turkey Sector Background & Statistics (Domestic poultry production and supply chains)
• USDA Foreign Agricultural Service (FAS) – Dairy Tariff-Rate Quotas (Import regulations on foreign butter and specialty dairy)

More Budget-Saving Resources

The Almost Tariff-Proof Grocery Guide: How to Eat Well When Supply Chains Shift

Smart Grocery Shopping Tips When You’re Already Pinching Pennies

10 Foods I Freeze to Save Money and Reduce Waste

The post The Holiday Tariff Trap: How to Host a Crowd Without Breaking the Bank appeared first on Budget Bytes.

“This is excellent. I added leftover chopped up asparagus and four cups of the chicken broth. If ham is not an option smoked kielbasa is great too. I topped the soup with mozzarella an smoked parmigiana cheese.”

Julie W

How I Build Big Flavor in Less Time

Traditional ham and bean soups often start with dried beans and a ham bone that simmer together for hours. And there’s definitely a time and place for that! But I wanted an easy version that didn’t require soaking beans or spending all afternoon waiting for dinner. So I use canned cannellini beans and fully cooked ham to get a head start. They’re already cooked, which means I can spend my time building flavor instead.

One thing I do differently is brown the ham before adding anything else. This gives the edges a little color and leaves behind tasty browned bits on the bottom of the pot (called fond). When I add the onion, carrots, celery, and garlic, their natural moisture loosens those bits and brings that extra flavor into the soup. Sautéing the vegetables also softens them and brings out a little natural sweetness. For the broth, I borrowed a trick from my white bean soup and purée one can of beans with its liquid. This thickens the soup and adds a lovely creaminess without flour, cornstarch, or heavy cream. I leave the other two cans whole for a chunky texture, and after the initial flavor-building stages, everything comes together with just 15 minutes of simmering!

What Kind of Ham Can I Use?

For this quick ham and bean soup, I recommend fully cooked ham (or leftover cooked ham from another meal) rather than a ham hock. We’re using canned beans and other ingredients that cook quickly, so there’s no need to spend hours simmering a ham bone to flavor the broth! Thicker pieces work best because they hold their shape and develop nicely browned edges when sautéed.

Boneless vs. Bone-In Ham Steaks

Both of these ham steaks are fully cooked and work well in this recipe:

• Boneless ham steak: My easiest choice! There’s no bone to work around, and the thick slices are easy to cut into bite-sized pieces. You can buy ham steaks in smaller packs (shown above) or use a package of fully cooked, boneless, sliced ham (as I did in the recipe below).
• Bone-in ham steak: This works just as well once you’ve removed the bone and any tough rind. Just remember that you need 1 lb. of usable ham, so you’ll need to buy a little extra to account for the weight of the bone.

What About Other Types of Ham?

I saw a LOT of ham options at the store when shopping for this recipe, and you probably will too, especially around the holidays. The fully cooked, boneless spiral-cut ham and smoked shank portion ham shown above can both work, BUT I’d save those bigger hams for a holiday centerpiece (like our baked ham) and use the leftovers for this soup.

I wouldn’t splurge on a big ham for this recipe unless you plan to use it for several meals. Ham slices are cheaper, easier, and all you need for this quickie soup.

Ham hocks are a different story! They’re better suited to traditional bean soups that simmer for hours. The long simmer gives the connective tissue time to soften and the smoky flavor time to develop. The pork hocks pictured above are only partially cooked, so they aren’t suitable for this shortcut recipe as written. If you’d prefer to make soup using a ham hock and dried beans, check out our navy bean soup recipe instead. It uses a smoked ham hock and takes over two hours of cooking, plus soaking time for the beans.

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Ham and Bean Soup

This incredibly easy and deliciously chunky Ham and Bean Soup features a medley of colorful vegetables, browned ham, and plenty of hearty white beans.

Course Dinner, Lunch, Main Course, Soup

Cuisine American

Total Cost $11.47 recipe / $2.87 serving

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings (1.5 cups each)

Calories 385kcal

Author Beth Moncel

Equipment

• Small Blender
• Dutch Oven

Ingredients

• 1 yellow onion medium dice, (2 cups) $0.95
• 3 carrots medium dice, (2 cups) $0.75
• 3 ribs celery medium dice, (2 cups) $0.61
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 1 lb. cooked ham medium dice, $5.92*
• 1 Tbsp cooking oil $0.04
• 3 15.5 oz. cans cannellini beans $2.76**
• ¼ tsp dried thyme $0.02
• ¼ tsp black pepper freshly cracked, $0.04
• 2 cups chicken broth or more as needed, $0.26***

US Customary – Metric

Instructions

• Gather and prepare all ingredients. Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic.
• Dice the ham into bite-sized chunks. Add the ham and cooking oil to a large soup pot. Sauté the ham for 3-5 minutes over medium heat, or until it achieves a decent amount of browning. Remove the browned ham to a clean bowl.
• Add the onion, carrots, celery, and garlic to the pot in place of the ham. Sauté the vegetables for about 5 minutes over medium heat, or until the onions have softened. Allow the moisture released from the vegetables to help dissolve the browned bits of ham from the bottom of the soup pot as you stir.
• While the vegetables are sautéing, add one of the three cans of beans to a blender, with the liquid from the can, and purée until smooth. Drain the remaining two cans of beans.
• Add all three cans of beans (one puréed and two drained) to the soup pot with the vegetables. Also add ¼ tsp dried thyme, ¼ tsp pepper, and stir to combine.
• Next, stir in 2 cups chicken broth. Then turn the heat up to medium-high and allow the soup to come to a boil.
• Once it reaches a boil, turn the heat down to medium and allow the soup to continue to boil for 15 minutes, stirring occasionally. As the soup boils, it will reduce and thicken. If the soup becomes too thick, add more chicken broth or water to achieve your desired soup consistency.
• After the soup has boiled for 15 minutes and has thickened, stir the cooked ham back into the soup. Give the soup a taste and adjust the salt or pepper to your liking. I did not add any additional salt, but I did top each bowl with a little fresh pepper. Serve hot!

See how we calculate recipe costs here.

Notes

*Thicker slices work best for this soup, so ham steaks, leftover holiday ham or honey glazed ham are all good options. I used honey-smoked, fully cooked ham that I diced myself. Make sure you’re using fully cooked ham for this quick-cooking recipe. A raw ham hock or uncooked ham bone needs a different cooking method.

**Canned cannellini beans are great here because they’re large, soft, creamy, and already cooked. Other white beans, like canned Great Northern or navy beans, work too. This recipe uses three 15.5 oz. cans, one puréed with its liquid and two drained and kept whole. 

***I use Better Than Bouillon to make my broth because it’s economical and easy to keep on hand. The saltiness of your broth will vary by brand, so hold off on adding extra salt until the soup is finished. You can also add more broth or water if you prefer a thinner soup.

Seasonings: I kept the seasonings simple on purpose, choosing thyme and black pepper to complement the savory ham without needing a long simmer to develop flavor. Feel free to adjust the seasonings to your taste, but I’d skip anything that benefits from a longer cooking time, like bay leaves. This soup only simmers for 15 minutes!

Can I use dry beans? I developed this recipe specifically for canned beans because they’re already cooked and make this soup so much faster! Dried beans take much longer to cook and require different amounts of liquid and seasoning. I haven’t tested this stovetop recipe with dried beans, but if you don’t have canned beans, here are two options to try:

• -Cook the dried beans first: Soak the beans overnight, discard the soaking water, then boil vigorously in fresh water for at least 10-15 minutes and continue cooking until soft and the consistency of canned beans (this can take several hours). You’ll need about 4½ cups of cooked beans to replace the three cans. Purée 1½ cups with about ½ cup of water, then add the remaining 3 cups whole. This option means you can follow the recipe as written, only adjusting the broth as needed.
• -Start with dried beans: I recommend following our navy bean soup instead. It uses soaked dried navy beans, ham hock, and simmers on the stovetop for about 2 hours. My old slow cooker ham and bean soup also uses soaked dried beans and ham hock (download that recipe here!). Or for a recipe that doesn’t need presoaked beans, try my slow cooker white bean soup, adding browned, fully cooked ham at the end.

Nutrition

Serving: 1.5cups | Calories: 385kcal | Carbohydrates: 39g | Protein: 34g | Fat: 13g | Sodium: 2226mg | Fiber: 12g

How to Make Ham and Bean Soup Step-by-Step Photos

Gather all of your ingredients: This is the type of ham I used (honey cured boneless ham). You can use any cooked ham, but a thicker slice works better than thin sandwich slices. You can also use cooked holiday ham. You’ll need 1 lb. of cooked ham.

Prep the veggies: Dice 1 yellow onion, peel and slice 3 carrots, slice 3 celery ribs, and mince 2 cloves of garlic. I recommend keeping the vegetables fairly uniform in size so they soften evenly during the short cooking time.

Brown the ham: Start by dicing 1 lb. of fully cooked ham into bite-sized pieces.

Add the ham and 1 Tbsp cooking oil to a large soup pot or Dutch oven. Sauté over medium heat for 3-5 minutes, stirring occasionally, until the edges turn golden brown. You should also see some browned bits developing on the bottom of the pot. Keep an eye on the heat so they don’t burn. Remove the ham to a clean bowl and leave those browned bits behind.

Sauté the vegetables: Add the prepared onion, carrots, celery, and garlic to the same pot. Sauté over medium heat for about 5 minutes, stirring occasionally, until the onions look translucent and the vegetables begin to soften. They’ll release some moisture as they cook, so use your spoon to gently scrape up the browned bits left by the ham.

Purée one can of beans: As the vegetables cook, add one 15.5 oz. can of cannellini beans to a blender, including all the liquid from the can. Blend until smooth and creamy. This mixture will help thicken the soup without adding cream!

Drain the other two cans: Now drain the remaining two cans of beans, but don’t purée them. We want those beans to stay whole for texture.

This is what the veggies should look like after sautéing for about 5 minutes. The bottom of the pot should also look noticeably cleaner as those bits dissolve into the vegetables.

Add the beans and seasonings: Add the puréed beans and both cans of drained beans to the pot with the softened vegetables. Sprinkle in ¼ tsp dried thyme and ¼ tsp freshly cracked black pepper. Stir gently until the creamy bean mixture coats the vegetables and whole beans. Try not to mash the whole beans as you stir.

Pour in the broth: Add 2 cups chicken broth and stir until everything is combined. The soup will look fairly watery at this point, but that’s normal! The puréed beans will give the broth more body as the liquid reduces during cooking.

Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to medium and let it continue boiling for 15 minutes, stirring every few minutes to prevent the beans from sticking to the bottom of the pot. The broth should gradually reduce and become thicker and creamier. The vegetables should also be tender when pierced with a fork. If the soup gets too thick, add a splash of chicken broth or water until it reaches your preferred consistency.

Add the ham and serve: Once the soup has thickened, stir the browned ham back into the pot to warm through.

Give everything a taste before adding any salt, as the ham and chicken broth already contribute quite a bit! I didn’t need any extra salt in my batch, but I did add a little freshly cracked black pepper to each bowl. Serve hot and enjoy!

What to Serve with Ham and Bean Soup

This chunky ham and bean soup is a meal in a bowl! Between the ham, vegetables, and all those beans (which are super filling), you really don’t need much else to make a satisfying weeknight dinner. That said, I almost always serve some bread with my soup…it’s a must. 😋 A crusty baguette, sliced sourdough, or soft dinner rolls from the grocery store are all easy options. But my personal favorite here is a warm slice of cornbread. Its slightly sweet flavor pairs perfectly with the smoky, salty ham, and its tender, crumbly texture soaks up the creamy broth. If you want something fresh on the side, I’d go with a simple side salad. The crisp vegetables and tangy dressing offer a nice contrast to the warm, hearty soup, and it’s easy to throw together while the soup simmers.

Storage & Reheating

This ham and bean soup makes great leftovers. Let it cool quickly, then transfer it to airtight containers and refrigerate within 2 hours. It’ll keep in the refrigerator for 3-4 days. The soup will naturally thicken as it sits because the beans will keep absorbing moisture.

Reheating

I like to reheat this soup on the stovetop over medium heat, stirring occasionally until it comes to a boil and is heated all the way through (165°F). Add a splash of chicken broth or water as it warms to loosen the consistency. You can also reheat individual servings in the microwave, stirring partway through so they heat evenly.

Freezing

This soup freezes really well, too! Once cooled, divide it into individual portions in freezer-safe containers or bags. I prefer to divide my soup into single servings before freezing, so they can be reheated as needed and in the amount needed. Quart-sized freezer bags are great for freezing soup, as are the small blue-top Ziploc food storage containers. Freeze for up to 3 months for the best quality.

Got More Leftover Ham? Try These Recipes:

• Our Pea and Ham Salad is a creamy, no-cook side loaded with sweet peas, salty ham, cheddar cheese, and red onion for the classic sweet & savory combo.
• This Ham and Potato Casserole bakes up rich and bubbly, and is perfect for brunch!
• Ham Tetrazzini turns leftover ham into a rich and bubbly pasta bake with plenty of noodles, veggies, and from-scratch sauce.
• If you’ve got slices of leftover ham, these Glazed Ham Steaks are the PERFECT way to turn them into a delicious dinner!

More Easy Bean Soup Recipes

Pinto Bean Soup

$3.51 recipe / $0.88 serving

Smoky Black Bean Soup

$5.26 recipe / $1.32 serving

Easy Taco Soup

$11.43 recipe / $1.90 serving

15 Bean Soup

$6.76 recipe / $0.85 serving

The post Ham and Bean Soup appeared first on Budget Bytes.

The Easy Way to Make a Creamy Chicken Lasagna

Some nights, boiling pasta and tossing it with a jar of sauce is all I have the energy for. But when I’m craving something a little more special without spending ages layering a lasagna, this is my happy middle ground. And my favorite budget-friendly part? I only need 1 lb. of chicken breast (usually just 1-2 breasts!) to make six hearty servings, thanks to the noodles and broccoli bulking everything out. I season and sear the chicken first, then sauté the onion and garlic in the same skillet. The broken lasagna noodles cook right in the chicken broth, soaking up all the flavor from the garlic and Italian seasoning as they soften. It’s a similar idea to our skillet lasagna, but with a creamy chicken and broccoli twist!

To keep this a true one-pot meal, I don’t cook the broccoli separately, either. I chop it finely, stems and all (because why waste them?!), and add it towards the end so it stays tender and bright green. Then a little heavy cream and Parmesan bring everything together in a rich, comforting sauce, and the mozzarella on top gives you a classic cheesy finish. If you’re in the mood for a more traditional, oven-baked version, our white chicken lasagna is another delicious option to try next.

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Chicken and Broccoli Skillet Lasagna

This creamy Chicken and Broccoli Skillet Lasagna recipe makes 6 servings in just 50 minutes! Tender chicken, broccoli, and cheesy noodles, all made in one pan.

Course Main Course

Cuisine American

Total Cost $9.19 recipe / $1.53 serving

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings (1½ cups)

Calories 529kcal

Author Jennie Alley

Equipment

• Large Oven-Safe Deep Skillet with Lid

Ingredients

• 1¼ tsp salt $0.08
• 1 tsp black pepper freshly cracked, $0.08
• 1 tsp paprika $0.04
• 1 tsp garlic powder $0.04
• 1 tsp onion powder $0.03
• 1 tsp Italian seasoning $0.04
• 1 lb. chicken breast 1-2 breasts, (sliced in half horizontally) $2.57*
• 1 small yellow onion diced, (1 cup) $0.40
• 3 garlic cloves minced, $0.27
• 2 broccoli crowns finely chopped, (3 cups) $1.49**
• 1 Tbsp cooking oil $0.04
• 8 oz. lasagna noodles broken into 2-inch pieces, (9-10 noodles) $0.92***
• 4 cups chicken broth $0.51****
• ¾ cup heavy cream $1.11
• 1 cup mozzarella cheese shredded, $0.98
• ½ cup Parmesan cheese grated, $0.59

US Customary – Metric

Instructions

• Gather all ingredients.
• Stir together salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning in a small bowl. Slice chicken breast in half and season thoroughly with half of seasoning blend.
• Finely chop the broccoli, including the stems, dice the onion, and mince the garlic.
• Heat olive oil in a large, deep oven-safe skillet medium-high heat. Sear chicken 4-5 minutes per side until fully cooked through (165℉ internally). Remove and set aside.
• Reduce heat to medium and In the same skillet, add onion and garlic and sauté for 3-4 minutes until softened.
• Add chicken broth and broken noodles. Stir and press noodles down so they’re mostly submerged. Cover and simmer on medium-low for 8-10 minutes, stirring occasionally.
• Stir in the broccoli and reserved seasoning mixture. Cover and continue cooking for 4-5 minutes, or until the noodles are tender and the broccoli is bright green. The mixture should still look slightly loose. If needed, add a splash of water to loosen it.
• While the noodles finish cooking, shred the chicken into bite-sized pieces.
• Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and shredded chicken until well combined and creamy. Be careful not to allow the mixture to boil to avoid curdling.
• Sprinkle the mozzarella evenly over the top. Transfer the skillet to the oven and broil for 2-4 minutes, or until the cheese is melted, bubbly, and lightly browned.
• Remove from the oven and allow to cool for 3-5 minutes before serving. Enjoy!

See how we calculate recipe costs here.

Notes

*The recipe cost is based on buying chicken breasts in value packs, which are usually cheaper per pound. I portion them into 1 lb. servings for the freezer so I can thaw what I need for recipes like this (about 1-2 breasts). You can also use 1 lb. of boneless, skinless chicken thighs instead. Cooking times may vary, so make sure the thickest part reaches 165°F.

**Frozen broccoli can be used in a pinch, but thaw and chop it finely first. The texture will be softer and more integrated into the sauce compared to fresh broccoli, which holds its shape better. For the best results, I recommend fresh broccoli here.

***This recipe uses 8 oz. of dried lasagna noodles (about 9-10 sheets), broken into roughly 2-inch pieces. There’s no need to boil them first! Fresh and oven-ready lasagna sheets can cook much faster and absorb liquid differently, so I recommend sticking with regular dried lasagna sheets for the most reliable results.

****I tested and costed this recipe using Better Than Bouillon. If you’re using a different broth or stock, the seasoning levels may vary. Taste before serving and adjust the salt as needed.

If the pasta absorbs too much liquid before becoming tender, add a splash of water or broth as needed.

Skillet safety: Make sure your skillet and handle are oven-safe and suitable for broiling. Remove the lid before broiling, and don’t forget that the handle will be VERY hot when you take the skillet out of the oven!

Make Ahead Tips

• -You can prep the ingredients up to 2 days in advance by slicing the chicken, chopping the vegetables, and mixing the seasoning blend. Store everything separately in airtight containers in the refrigerator.
  –The chicken can also be fully cooked ahead of time and stored in the refrigerator for up to 2 days before using. Shred it just before adding it to the skillet. 

Nutrition

Serving: 1.5cups | Calories: 529kcal | Carbohydrates: 47g | Protein: 36g | Fat: 23g | Sodium: 1495mg | Fiber: 7g

how to make Chicken and Broccoli Skillet Lasagna Step-by-Step Photos

Gather all your ingredients: If you’re using a bouillon like I am (I use Better Than Bouillon), mix it with water according to the package directions to make your chicken broth now.

Mix the seasonings and prepare the chicken: In a small bowl, combine 1¼ tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp Italian seasoning. Slice 1 lb. chicken breasts in half horizontally to create thinner cutlets. Season both sides with half the spice mixture, saving the rest for later.

Prep the vegetables: Finely chop 2 broccoli crowns (270g, about 3 cups), including the tender stems, dice 1 small yellow onion (140g, about 1 cup), and mince 3 cloves garlic. Keep the broccoli pieces small so they cook quickly and mix evenly with the noodles.

Sear the chicken: Heat 1 Tbsp oil in a large, deep, oven-safe skillet over medium-high heat. Add the seasoned chicken and cook for about 4-5 minutes per side, until lightly golden and the thickest part reaches an internal temperature of 165°F. Transfer the chicken to a plate and set aside. Leave those flavorful browned bits in the skillet.

Sauté the onion and garlic: Reduce the heat to medium and add the diced onion and minced garlic to the same skillet. Cook for 3-4 minutes, stirring frequently, until the onion softens and becomes translucent and the garlic smells fragrant. Stir across the bottom of the skillet to loosen the browned bits left behind by the chicken.

Add the noodles and broth: Pour in 4 cups chicken broth and add 8 oz. broken lasagna noodles (about 9-10 sheets, broken into roughly 2-inch pieces). Stir to distribute the noodles, pressing them down so they’re mostly covered by the broth. Don’t worry if a few pieces stick out!

Cover the skillet, reduce the heat to medium-low, and simmer gently for 8-10 minutes. Stir occasionally to separate any pieces sticking together, then replace the lid.

Add the broccoli and remaining seasoning: Stir in the 3 cups chopped broccoli and the reserved seasoning mixture. Cover and cook for another 4-5 minutes, or until the noodles are tender and the broccoli is bright green. The mixture should still look slightly loose and saucy. If the noodles need more cooking time but the liquid is running low, add a splash of water or broth.

Shred the chicken: As the noodles finish cooking, use two forks to pull the cooked chicken into bite-sized shreds. I like keeping the pieces fairly small so there’s plenty of chicken throughout the finished skillet.

Make it creamy! Turn the heat down to low and stir in ¾ cup heavy cream, ½ cup grated Parmesan, and the shredded chicken. Gently mix until everything is coated in a creamy sauce and the chicken is heated through. Avoid letting the mixture boil vigorously, as this can affect the texture of the cream sauce.

Add the mozzarella and broil: Sprinkle 1 cup shredded mozzarella evenly over the skillet. Transfer it to the oven and broil for 2-4 minutes, until the cheese is melted, bubbling, and lightly golden brown in spots. Keep an eye on it so the cheese doesn’t burn!

Rest and serve: Carefully remove the skillet from the oven and let the lasagna sit for 3-5 minutes. The sauce will thicken slightly as it rests, leaving you with tender noodles, shredded chicken, and broccoli in a creamy, cheesy sauce. Scoop into bowls and enjoy!

What to Serve with Chicken and Broccoli Skillet Lasagna

I like serving this pasta warm, straight from the skillet, with a little extra Parmesan sprinkled over the top. A squeeze of fresh lemon juice or a little lemon zest just before serving also brightens the creamy sauce, and a pinch of red pepper flakes adds a little heat if desired. This creamy chicken broccoli lasagna skillet makes 6 hearty servings of about 1½ cups each, so if I want anything extra, I find a small side is plenty enough.

I like serving this dish with a fresh salad and a lemony vinaigrette to balance out the creamy sauce. Our Mediterranean coleslaw and green bean salad are both delicious options, and you can prep either one ahead of time! I’d just go with whichever you already have the ingredients for to keep things easy and budget-friendly. A slice of garlic bread is also a no-brainer! I like making a batch of our homemade freezer garlic bread, then pulling out a few slices whenever I need them. Toasted sourdough is another easy option, or, if you’ve planned ahead, our no-knead focaccia is lovely for mopping up any leftovers.

Mediterranean Coleslaw

$7.21 recipe / $1.20 serving

Green Bean Salad

$9.23 recipe / $1.15 serving

Homemade Freezer Garlic Bread

$3.02 recipe / $0.25 per slice

No Knead Focaccia Bread

$1.31 recipe / $0.11 serving

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3-4 days. Let it cool slightly before transferring it to your container, and refrigerate within 2 hours of cooking. The noodles will absorb the sauce as they sit, so expect leftovers to be a little thicker.

Reheating

I recommend reheating individual portions gently in the microwave or in a skillet over low heat. Add a splash of milk or chicken broth to loosen the sauce and bring back that creamy consistency. Stir occasionally until heated through to 165°F, being careful not to overheat the sauce.

Freezing

This recipe is best enjoyed fresh, but you can freeze leftovers if needed! Let the chicken and broccoli lasagna cool, then transfer it to airtight, freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently in the microwave or on the stovetop. I recommend adding a splash of milk or broth to help restore the creaminess, as the sauce may separate slightly after freezing and the noodles will be softer.

More Lasagna Recipes to Try

• Our Homemade Lasagna is a classic for a reason, with a hearty Italian sausage and tomato sauce, ricotta, and plenty of melted cheese.
• I also put a budget-friendly spin on Seafood Lasagna using shrimp and imitation crab instead of expensive seafood. It’s creamy, cheesy, and perfect when you want something a little different!
• Or for a veggie-packed option, try my Butternut Squash Lasagna! It layers roasted squash with mushrooms, kale, and a creamy sage brown butter sauce for a deliciously cozy dinner.

Other Chicken and Broccoli Recipes

Chicken Broccoli Casserole

$8.75 recipe / $2.18 serving

White Cheddar Mac and Cheese with Chicken and Broccoli

$6.66 recipe / $1.67 serving

Pesto Chicken and Broccoli Salad

$6.18 recipe / $1.55 serving

Chicken and Rice Casserole

$7.60 recipe / $1.27 serving

The post Chicken and Broccoli Skillet Lasagna appeared first on Budget Bytes.

Chicken Sheet Pan Dinners Packed with Flavor

Chicken is one of the easiest meats to find at the grocery store, and there are loads of ways to prepare it. It’s also a great choice for sheet pan dinners because it cooks relatively quickly and takes on all sorts of delicious seasonings and sauces. Winner winner chicken dinner!

1. Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

These easy Sheet Pan Chicken Fajitas are a simple hands-off way to get that smoky-sweet flavor of traditional griddle fajitas.

4.79 from 415 votes

$10.19 recipe / $2.55 serving Get the Recipe

Who says you need a sizzling skillet to make fajitas?! These sheet pan chicken fajitas have all those delicious smoky spices, tender chicken, and roasted peppers and onions, but with far less hands-on cooking. I’d serve these family-style, placing the sheet pan in the middle of the table with warm tortillas and everyone’s favorite toppings. That way, everyone can build their fajitas exactly how they like them.

2. Sheet Pan Honey Mustard Chicken

Sheet Pan Honey Mustard Chicken and Veggies

This Sheet Pan Honey Mustard Chicken and Veggies is a family favorite! Sweet, tangy sauce, hearty roasted vegetables, and juicy chicken thighs made in one pan.

4.38 from 8 votes

$8.45 recipe / $2.11 serving Get the Recipe

This sheet pan honey mustard chicken recipe pairs budget-friendly chicken thighs with potatoes, green beans, carrots, and onions, all coated in a sweet and tangy homemade honey mustard sauce. Our readers have had fun switching up the vegetables, too, adding everything from broccoli to parsnips and butternut squash. Just don’t skip that honey mustard sauce! It’s what brings everything together.

3. Sheet Pan Greek Chicken and Vegetables

Sheet Pan Chicken and Vegetables

An easy homemade lemon garlic marinade transforms simple ingredients into a flavorful Sheet Pan Greek Chicken and Vegetable dinner. Perfect for weeknights! 

4.93 from 26 votes

$13.30 recipe / $3.33 serving Get the Recipe

Lemon, garlic, and oregano give this sheet pan Greek-inspired chicken and vegetables a bright, savory flavor…then some feta and Kalamata olives make it even better! It takes about 50 minutes from start to finish, including a 10-minute head start for the tomatoes, peppers, and onions. My tip? Pound the chicken breasts to an even thickness before roasting so they’re ready at roughly the same time as the veggies.

4. Sheet Pan Pesto Chicken

Sheet Pan Pesto Chicken Dinner

Sheet Pan Pesto Chicken Dinner is an easy to execute, simple yet elegant, and flavorful weeknight dinner that you’ll want to add to your weekly rotation! 

4.78 from 22 votes

$11.99 recipe / $3.00 serving Get the Recipe

A little pesto can go a long way! This easy sheet pan pesto chicken dinner uses only ¼ cup to flavor four servings of chicken, paired with roasted tomatoes, baby potatoes, and melted mozzarella. I’d look for an inexpensive store-brand pesto and freeze any leftovers in small portions for future meals. It’s a simple way to stretch one jar across several dinners!

5. Sheet Pan Sweet and Sour Chicken

Sheet Pan Sweet and Sour Chicken

This oven baked Sheet Pan Sweet and Sour Chicken is a little more forgiving than a fast moving, high heat stir fry, making it great for beginners!

4.48 from 38 votes

$9.93 recipe / $1.66 serving Get the Recipe

A takeout favorite, made easier in the oven (say LESS!) This family-friendly sheet pan sweet and sour chicken has juicy pineapple, bell peppers, onions, and bite-sized chicken pieces, all tossed in a homemade sticky, tangy sauce. My family absolutely looooves this one! I also appreciate that the oven roasts everything while you prepare the sauce, instead of managing a fast-moving stir-fry. Spoon it over fluffy rice, and dinner is sorted before you know it.

BBQ Favorites

There’s something just so good about BBQ sauce once it’s been heated in the oven. The sugars start to caramelize, creating a glossy, sticky coating with extra flavor around the edges. And you don’t need to fire up the grill to get those delicious barbecue flavors! These easy sheet pan dinners turn two family favorites, meatballs and meatloaf, into simple sheet pan meals with minimal cleanup.

6. Sheet Pan BBQ Meatballs

Sheet Pan BBQ Meatballs

These Sheet Pan BBQ Meatballs are easy, colorful, and delicious. Plus the leftovers hold up great, so they're meal prep friendly!

4.82 from 37 votes

$7.84 recipe / $1.96 serving Get the Recipe

These ground turkey sheet pan BBQ meatballs roast alongside sweet pineapple, peppers, and onions, with bottled BBQ sauce doing double duty as a seasoning and glaze. You can fit everything onto one sheet pan, although I’d use two if you have them to give the veggies more room to caramelize. Add a side of rice, and you’ve got four satisfying servings that are great for meal prep, too.

7. Sheet Pan BBQ Meatloaf

Sheet Pan BBQ Meatloaf Dinner

Make an entire dinner for two at one time with this fast and easy Sheet Pan BBQ Meatloaf Dinner. Perfect for meal prep!

4.80 from 88 votes

$6.87 recipe / $3.43 serving Get the Recipe

Meatloaf is an all-American comfort food classic, so of course we had to give it the sheet pan treatment AND a BBQ makeover! Instead of one large loaf, this sheet pan BBQ meatloaf recipe makes two individual beef meatloaves with a sticky barbecue topping. Sweet potatoes and frozen broccoli roast on the same pan, so you’ve got your main and two sides taken care of. I especially like that you can cook the vegetables straight from frozen, saving time and reducing waste! 🥦

Make It a Sheet Pan Night

One of my favorite ways to keep the grocery bill down is to recreate our favorite takeout orders at home. It’s much cheaper than ordering in, and using a sheet pan makes some of those traditionally hands-on meals surprisingly easy!

8. Sheet Pan Tacos

Crispy Sheet Pan Tacos

These easy Sheet Pan Tacos bake up golden and crispy with ground turkey, refried beans, Monterey Jack cheese, and a quick sour cream-lime dipping sauce.

4 from 17 votes

$7.94 recipe / $1.32 serving Get the Recipe

We love Mexican night at my house, and these sheet pan tacos make it so much easier! Instead of standing over the stove cooking and flipping individual tacos, I can bake 12 crispy tacos together in just 25-35 minutes. They’re filled with seasoned ground turkey, refried beans, and Monterey Jack cheese, with a creamy dipping sauce on the side. You can use corn or flour tortillas, depending on what you’ve already got. Just warm them first, so they fold without breaking!

9. Sheet Pan Pizza

Sheet Pan Pizza

Sheet Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.

5 from 15 votes

$9.92 recipe / $1.41 serving Get the Recipe

There’s something wonderfully nostalgic about a big rectangular pizza cut into slices. It gives me serious school cafeteria pizza vibes, only this homemade version has a thick, fluffy focaccia-style crust and loads of delicious toppings! And at around $1.41 per serving, this sheet pan pizza is a budget-friendly alternative to ordering pizza. The dough does need time to rise, so I’d plan ahead for this one.

10. Sheet Pan Doner Kebab

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.

4.80 from 5 votes

$11.05 recipe / $2.76 serving Get the Recipe

Homemade doner kebabs without a giant rotating spit in your kitchen?! YES, it’s possible! This sheet pan doner kebab is a clever way to recreate this takeout favorite on a budget. Just mix ground beef with grated onion, garlic, and savory spices, roll it thin in parchment paper, then bake and broil for those delicious crispy edges. Pile it into warm pita with homemade tzatziki and fresh veggies, and you’ve got a takeout-style dinner in about 30 minutes.

Meatless Options

Skipping meat a few nights a week is one of the easiest ways to bring down your grocery bill! Ingredients like tofu and mushrooms can make incredibly filling meals without the cost of meat (I promise!). And if you’re looking for an easy place to start, these meatless sheet pan dinners make the switch pretty irresistible.

11. Sheet Pan Cajun Tofu and Vegetables

Sheet Pan Cajun Tofu and Vegetables

This Sheet Pan Cajun Tofu and Vegetables is a one-pan, budget-friendly, low-stress, flavor-packed dream featuring crispy Cajun seasoned tofu and roasted veggies.

4.38 from 8 votes

$7.50 recipe / $1.88 serving Get the Recipe

If you’ve tried my baked tofu recipe, you’ll know I’m a BIG fan of what a little oven time can do for a block of tofu! This Cajun tofu and veggies version takes things up a notch with bold, spicy seasoning, crispy tofu, roasted potatoes, peppers, and onions. Then finish it with a sweet-and-spicy butter drizzle (use plant-based butter to keep it vegan!). It’s affordable, filling, and seriously flavorful. Maybe I’m biased because I love baked tofu anyway, but I think this one could win over a few tofu skeptics!

12. Portobello Fajitas

Sheet Pan Portobello Fajitas

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!

4.79 from 37 votes

$10.81 recipe / $2.70 serving Get the Recipe

I LOVE portobello mushrooms. They soak up whatever seasonings you throw at them, and their hearty texture makes them a fantastic meat substitute! In these sheet pan portobello fajitas, they’re sliced and roasted with bell peppers, onions, and a smoky chipotle seasoning until juicy and browned around the edges. If you prefer things a little milder, I’d swap the chipotle powder for smoked paprika for a delicious smoky flavor without the extra heat.

13. Sheet Pan Mushroom Steak Dinner

One Pan “Mushroom Steak” Dinner

This vegan One Pan Mushroom Steak Dinner has juicy portobello mushroom steaks, roasted potatoes, and fresh veggies all cooked together on one sheet pan.

5 from 2 votes

$12.27 recipe / $3.06 serving Get the Recipe

Since I’m already talking mushrooms…I couldn’t leave out my one pan mushroom steak dinner! I use a simple marinade of balsamic, soy sauce, garlic, and thyme to give the portobello caps an incredibly savory flavor. I’ve timed the roasting so the potatoes go in first, then the mushrooms, followed by the asparagus and tomatoes. Everything finishes cooking together, so you don’t have to juggle separate pots or watch sides get cold while you wait. It’s a complete, satisfying meatless dinner made on one sheet pan!

More Recipe Roundups

Cheap And Easy Family Dinners

Quick And Easy Weeknight Dinner Ideas

26 Cozy Casserole Recipes

Best Homemade Soup Recipes

The post 13 Easy Sheet Pan Dinners appeared first on Budget Bytes.

Big Flavor from a Simple Shopping List

I already love classic stuffed bell peppers, but this soup makes enjoying those same flavors so much easier on a weeknight. In most stuffed pepper recipes, the rice goes straight into the filling. For this soup, though, I prefer to keep it separate until serving. Rice soaks up liquid like a sponge, and I found that stirring it straight into the pot made the rice mushy. And by the next day, there was barely any broth left! Instead, I like to spoon the rice into individual bowls and ladle the soup over the top. It’s such a simple step, but it makes a big difference…especially when I’m saving leftovers.

I also make the most of my cooking time by getting the rice going while I prepare the soup. Once the ground beef and veggies (bell peppers, onion, and garlic) are cooked, I simmer everything for 15 minutes in a rich tomato broth packed with herbs. And, of course, I wanted to keep this soup easy on the grocery budget, too. I use green bell peppers (which are usually cheaper than red, yellow, or orange), canned tomatoes, dried herbs, and Better Than Bouillon for the broth. Nothing fancy or expensive, but plenty of flavor! These simple ingredients help me stretch just one pound of ground beef into six hearty servings. 😋

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Stuffed Pepper Soup

This easy Stuffed Pepper Soup is loaded with savory ground beef and tender bell peppers in a rich tomato broth. Served over fluffy rice and ready in 45 minutes!

Course Soup

Cuisine American

Total Cost $11.84 recipe / $1.97 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings (1 heaping cup of soup & ½ cup rice)

Calories 434kcal

Author Melissa Nolan

Equipment

• Medium Pot with Lid, Large Pot, or Dutch Oven

Ingredients

• 1 cup long-grain white rice uncooked, $0.35*
• 2 cups water $0.00
• 1 Tbsp vegetable oil $0.04
• 1 lb. ground beef $5.94**
• 2 green bell peppers medium dice, (2½ cups) $1.64***
• 1 onion small dice (2 cups) $0.47
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 1½ tsp salt $0.06
• 1 tsp black pepper freshly cracked, $0.16
• 14.5 oz. can diced tomatoes with juices, $0.96
• 15 oz. can tomato sauce $0.96
• 2 cups beef broth $0.26****
• 1 tsp dried oregano $0.04
• ½ tsp dried basil $0.02
• ¼ tsp dried parsley $0.02
• ¼ tsp paprika $0.01
• 1 cup mozzarella cheese grated, $0.79*****

US Customary – Metric

Instructions

• Gather and prepare all ingredients.
• Add the rice and water to a medium pot with a lid. Bring to a boil, then turn the heat to a simmer. Cover with a lid and cook for 20 minutes. Turn off the heat and set aside.
• While the rice is simmering, in a large pot over medium heat, add the vegetable oil. Once hot, add the ground beef and cook for 5 minutes, breaking it up as it cooks.
• Using paper towels, blot up excess grease.
• Next, add the bell peppers, onions, garlic, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the vegetables have softened slightly.
• Add the canned diced tomatoes with their juices, tomato sauce, beef broth, dried oregano, dried basil, dried parsley, and paprika, stir to combine.
• Bring the soup to a simmer. Cook for 15 minutes to thicken and develop flavors.
• Fluff the cooked rice with a fork and divide into bowls. Ladle one heaping cup of the stuffed pepper soup on the rice and sprinkle with mozzarella cheese.

See how we calculate recipe costs here.

Notes

*I always have long-grain white rice on hand. Feel free to use whatever you have, but make sure to follow the instructions on the packaging, as they may need different cooking times. You can even try cauliflower rice! 

**Any ground beef fat % works (I use 73/27 in the photos here), or you can swap in ground pork, chicken, turkey, sausage, or cooked lentils.

***I use green bell peppers when making this soup because I love the flavor, pop of color in the soup, and the price! You can use any color you desire (red, orange, yellow), or even try poblanos in honor of our stuffed poblano peppers.

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

*****Every time my mom made stuffed peppers, she would sprinkle the tops generously with cheese. I made sure to do the same with this soup! I use mozzarella cheese, but feel free to use your favorite, like cheddar, provolone, or Swiss.

Make the seasonings your own! I use dried oregano, basil, parsley, and paprika for a savory, herby tomato broth. But you can also try a pinch of dried thyme, garlic powder, onion powder, or a bay leaf (just remove it before serving). For a little kick, add hot sauce or some Cajun seasoning. Go easy with the Cajun seasoning at first, since some blends already contain plenty of salt.

I also tested the recipe as a one-pot dish. I added the rice and two additional cups of beef broth to the pot. The soup is still delicious BUT(!) the longer the rice sits, the mushier it gets, and it also absorbs much of the liquid, so it becomes less of a soup and more of a thick stew. So, I decided to cook the rice separately, as shown here, and much prefer the results.

Nutrition

Serving: 1serving (1 heaping cup of soup & ½ cup rice) | Calories: 434kcal | Carbohydrates: 36g | Protein: 22g | Fat: 22g | Sodium: 1488mg | Fiber: 3g

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

Gather all of your ingredients: Cut 2 green bell peppers into a medium dice, finely dice 1 onion, and mince 2 garlic cloves. I like to get the chopping done first since the rice and soup cook at the same time.

Cook the rice: Add 1 cup uncooked long-grain white rice and 2 cups water to a medium saucepan with a lid. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat and set aside. (This is the same technique we use in our ‘how to cook rice’ guide).

Brown the ground beef: While the rice simmers, heat 1 Tbsp vegetable oil in a large pot over medium heat. Once the oil is hot, add 1 lb. ground beef and cook for about 5 minutes, breaking it into small crumbles as it cooks. The beef should be cooked through, with no pink remaining.

Remove the excess grease: Carefully blot up any excess grease from the beef using paper towels. This helps prevent an oily layer from forming on top of the finished soup.

Soften the vegetables: Add the 2 diced green bell peppers, 1 diced onion, 2 minced garlic cloves, 1½ tsp salt, and 1 tsp black pepper to the pot with the beef. Cook for 5 minutes, stirring occasionally. The onions and peppers should start to soften but still have some texture.

Add the tomatoes and seasonings: Pour in one 14.5 oz. can of diced tomatoes (including the juices), one 15 oz. can of tomato sauce, and 2 cups beef broth. Add 1 tsp dried oregano, ½ tsp dried basil, ¼ tsp dried parsley, and ¼ tsp paprika. Stir everything together until the seasonings are evenly distributed throughout the tomato broth.

Simmer the soup: Bring the mixture to a gentle simmer and cook for 15 minutes to allow the flavors to develop and the broth to thicken slightly. The bell peppers should be tender enough to pierce easily with a fork while still holding their shape. If they’re still too firm, let the soup simmer a little longer.

Serve with rice and cheese: Fluff the cooked rice with a fork and divide it evenly among six serving bowls (about ½ cup per bowl).

Ladle a heaping cup of stuffed pepper soup over each portion of rice, then sprinkle with the shredded mozzarella (1 cup total). Serve warm and enjoy! (For a bonus, I sprinkled fresh parsley on top. Most fresh herbs would be a great garnish, like basil, thyme, or chives, or you can enjoy the recipe as is!)

What to Serve with Stuffed Pepper Soup

I love this recipe because it can be a complete meal all on its own. With ground beef, rice, and plenty of veggies, it’s hearty, satisfying, and makes 6 complete servings. But if you want to add a side, I recommend a Caesar salad for some fresh crunch or homemade garlic bread to soak up that delicious tomato broth. Our air fryer asparagus is another great option if you want some extra greens on the table. It takes less than 10 minutes to make, so I’d just pop it in the air fryer during the final simmer! Or, sprinkle some homemade croutons right over the soup for a little crunch. They’re also a great way to use up leftover bread.

Caesar Salad

$8.50 recipe / $1.42 serving

Homemade Garlic Bread

$2.87 recipe / $0.24 serving

Air Fryer Asparagus

$4.07 recipe / $1.02 serving

How to Make Homemade Croutons

$0.71 recipe / $0.18 serving

Storage & Reheating

I recommend storing any leftover rice and soup separately because the rice will continue absorbing the broth as it sits. Let everything cool promptly, then transfer to separate airtight containers and refrigerate for up to 3-4 days.

Reheating

Reheat the soup in a saucepan over medium heat, stirring occasionally, or in the microwave until heated through. Warm the rice separately in the microwave (with a splash of water, stirring every 15-30 seconds until hot), then spoon the soup over the top. If you’ve already mixed the rice into the soup and it’s become too thick, add a splash of beef broth or water to thin it out as it reheats.

Freezing

You can freeze leftover stuffed pepper soup for up to 3 months in freezer-safe containers. I recommend freezing the rice separately to keep it from getting mushy. Thaw overnight in the refrigerator, or use the thaw setting on your microwave, then reheat thoroughly before serving.

Try these Cozy Soups with Ground Beef Next

• If you love the savory ground beef and tomato broth in this recipe, try our Beef and Cabbage Soup. It’s made with tender cabbage, ground beef, and simple herbs for another hearty, budget-friendly meal!
• Our Lasagna Soup is perfect when I’m craving those same savory tomato and herb flavors, but with tender pasta and a deliciously cheesy topping.
• For a different spin on ground beef soup, I recommend our Easy Taco Soup, which is packed with beans, corn, and bold taco seasonings, plus plenty of room for your favorite toppings.

More Stuffed Pepper Recipes

Stuffed Bell Peppers

$10.36 recipe / $1.72 serving

Stuffed Pepper Skillet

$12.20 recipe / $2.03 serving

Philly Cheesesteak Stuffed Peppers

$13.66 recipe / $3.41 serving

Buffalo Chicken Stuffed Peppers

$11.45 recipe / $1.91 serving

The post Stuffed Pepper Soup appeared first on Budget Bytes.

A Good Sear Makes an Even Better Gravy

Everyone has their own way of making Southern smothered pork chops, and this is mine! My secret is seasoning, dredging, and searing the pork chops over medium-high heat first. The light flour coating helps create a delicious, slightly crisp golden crust, and all those tasty browned bits left behind in the skillet add even more flavor to the homemade gravy. I always set the chops aside while I make the gravy, too. Those lean cuts can overcook quickly, and nobody wants tough pork chops for dinner!

Then, don’t even get me started on the gravy. I make it from scratch with onions and garlic (the backbone of any good sauce, if you ask me! 😉). I give the onions time to soften and start browning, bringing out their natural sweetness and adding another layer of flavor to the sauce. A little flour helps thicken everything up, then chicken broth (I use Better Than Bouillon to save money) and a splash of heavy cream give the gravy a rich, luxurious finish. Comfort on a plate without spending a fortune! If you’re a gravy lover like me, you’ll also want to try our Salisbury steak next. It’s another budget-friendly favorite with plenty of homemade gravy.

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Smothered Pork Chops

This easy Smothered Pork Chops recipe is a Southern favorite! Juicy, golden-seared pork chops in creamy onion gravy, ready in just 35 minutes.

Course Main Course

Cuisine American

Total Cost $5.79 recipe / $1.45 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 385kcal

Author Melissa Nolan

Equipment

• Plate
• Large Cast Iron or Large Skillet
• Tongs

Ingredients

• 1 Tbsp vegetable oil $0.04
• 4 pork center-cut loin chops boneless, $4.00*
• ¾ tsp salt divided, $0.03
• ½ tsp black pepper freshly cracked, (divided) $0.08
• ½ tsp paprika $0.02
• ¼ cup all-purpose flour $0.04
• 1 yellow onion sliced, (2 cups) $0.74
• 2 Tbsp butter $0.23
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 1 cup chicken broth $0.13**
• ¼ cup heavy cream $0.33***
• ¼ tsp dried thyme $0.03

US Customary – Metric

Instructions

• Gather and prepare all ingredients.
• Heat the oil in a medium cast-iron over medium-high heat. Pat the pork chops dry with paper towels and season evenly with ¼ tsp salt, ¼ tsp pepper, and paprika.
• Sprinkle the flour on a plate and dredge the pork chops in the flour. Reserve the remaining flour to make the roux.
• Once the pan is hot, gently place the pork in the cast-iron. Let the pork cook undisturbed for 3-4 minutes on each side until a golden-brown crust forms. Remove the cooked pork from the pan and set them aside on a plate while you make the sauce.
• Turn the heat to medium, and add the onions, stirring occasionally. Cook until they start to brown, for about 5 minutes.
• Melt the butter and add the garlic. Cook for 1 minute.
• Sprinkle in 2 Tbsp of the reserved flour and cook for 1 minute.
• Add the chicken broth, heavy cream, thyme, and remaining salt and pepper. Cook until it thickens, for about 5 minutes.
• Return the pork and any juices to the skillet to warm it through.

See how we calculate recipe costs here.

Notes

*I got a great deal at Kroger for $1.00 per pork chop, so it pays to shop around when you can! Take the pork chops out of the refrigerator 10-15 minutes before you’re ready to cook them so they can come closer to room temperature. Pork doesn’t have to reach the internal temperature of 165°F. The safe temperature of pork starts at 145°F. You can use bone-in or a thicker-cut pork, but they’ll take longer to cook. Just make sure the pork reaches a safe internal temperature of 145°F.

**I like to use Better Than Bouillon to make my chicken broth to keep costs low. I used 1 tsp of bouillon and 1 cup of water. You can also use vegetable broth or beef broth. It’ll change the sauce’s flavor, but it’ll still be great.

***You technically don’t have to use heavy cream to make the sauce, but it does give it that rich velvety texture and flavor. You could also use whole milk or half-and-half. Just make sure the sauce doesn’t boil, or it might curdle.

The sauce might seem thin at first, but just keep stirring and simmering, and it’ll thicken. If the gravy is too thick, just add a splash of chicken broth. If it’s too thin, simmer on low until it thickens.

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 10g | Protein: 31g | Fat: 24g | Sodium: 769mg | Fiber: 1g

how to make Smothered Pork Chops step-by-step photos

Gather and prepare your ingredients. Let the pork chops sit out at room temperature for 10-15 minutes to take the chill off. Slice 1 large yellow onion (about 2 cups) and mince 2 garlic cloves (about 1 Tbsp). Measure out the remaining ingredients so everything is ready to go.

Season the pork chops: Heat 1 Tbsp vegetable oil in a large cast-iron skillet over medium-high heat. Meanwhile, pat 4 boneless center-cut pork chops dry with paper towels. Season both sides evenly with ¼ tsp salt, ¼ tsp black pepper, and ½ tsp paprika.

Dredge the pork chops: Spread ¼ cup all-purpose flour on a plate. Lightly coat each pork chop on both sides, shaking off any excess flour. Reserve the remaining flour to help thicken the gravy later.

Sear the pork chops: Once the oil is hot, carefully add the chops to the skillet in a single layer. Cook undisturbed for 3-4 minutes per side, until a golden-brown crust develops. Avoid moving them too much so the coating can brown nicely. Check that the thickest part of each chop reaches an internal temperature of 145°F. Transfer the chops to a plate and set aside while you make the gravy.

Sauté the onion: Reduce the heat to medium and add the sliced yellow onion to the same skillet. Cook for about 5 minutes, stirring occasionally, until the onion softens and turns golden around the edges.

Add the butter and garlic: Stir in 2 Tbsp butter and the minced 2 cloves of garlic. Cook for about 1 minute, stirring frequently, until the butter has melted and the garlic smells fragrant. Be careful not to let the garlic burn, as it can make the gravy taste bitter.

Make the roux: Sprinkle 2 Tbsp of the reserved flour over the onion mixture. Stir continuously for about 1 minute, until the flour is fully incorporated.

Make the creamy onion gravy: Add 1 cup chicken broth, ¼ cup heavy cream, ¼ tsp dried thyme, and the remaining ½ tsp salt and ¼ tsp black pepper. Stir well, scraping up any browned bits from the bottom of the skillet. Let the gravy simmer for about 5 minutes, stirring occasionally, until it’s smooth and thick enough to coat the back of a spoon.

Smother the pork chops! Return the pork chops and any juices collected on the plate to the skillet. Spoon the creamy onion gravy over the top and heat briefly until warmed through. Enjoy!

What to Serve with Smothered Pork Chops

All this creamy onion gravy deserves something delicious to soak it up! My first choice is a big scoop of mashed potatoes. They’re fluffy, buttery, and perfect for catching every last spoonful of gravy. I’d start the potatoes before cooking the pork chops, since they take about 25 minutes to prepare. For an even cheaper option, serve the chops over white rice. It takes about 25 minutes, too, and can simmer away with the lid on while you work on the pork. Or, for a Southern-inspired dinner, try our cheese grits. They’re cheesy and ready in just 15 minutes, so you can get them going on another burner once you’ve seared the chops.

To round out the meal, I recommend some sautéed green beans. Their garlicky flavor and tender-crisp texture are lovely alongside the creamy gravy, and they add some extra veggies to your plate. They only take about 10 minutes to cook once prepped, so you can sauté them in a separate skillet while the onions and gravy come together. That way, everything is ready to serve at roughly the same time.

Mashed Potatoes

$2.29 recipe / $0.45 serving

How to Cook Rice

Cheese Grits

$3.39 recipe / $0.85 serving

Sauteed Green Beans

$2.20 recipe / $0.55 serving

Storage & Reheating

Store leftover smothered pork chops in an airtight container in the fridge for up to 3 days. I recommend keeping the chops covered with plenty of gravy to help prevent them from drying out. Refrigerate within 2 hours of cooking.

Reheating

I prefer reheating these pork chops in a covered skillet over medium-low heat to help keep them tender. The gravy will thicken as it cools, so add a splash of chicken broth or milk to loosen it up. Heat the gravy thoroughly and warm the pork chops until they reach an internal temperature of 165°F. Try not to heat them any longer than necessary, as boneless pork chops can become tough when reheated.

Freezing

I wouldn’t freeze these smothered pork chops. The heavy cream in the gravy can separate or turn grainy after thawing, and the pork chops may lose some tenderness.

Try These Pork Chop Recipes Next

• I love making these Glazed Pork Chops when I’m craving something sweet and savory. That sticky brown sugar glaze is SO good!
• For another easy weeknight dinner, try these Air Fryer Pork Chops. They’re perfectly seasoned, juicy, and require very little cleanup.
• When apples are in season, make these Apple Spice Pork Chops, which are packed with tender apples, onions, and warm spices.

More Creamy Skillet Dinners

Creamy Garlic Chicken

$9.21 recipe / $2.30 serving

Marry Me White Bean Skillet

$5.61 recipe / $1.40 serving

Tuscan Salmon Skillet

$15.24 recipe / $3.04 serving

Creamy Chicken And Orzo Skillet

$9.45 recipe / $2.36 serving

The post Smothered Pork Chops appeared first on Budget Bytes.

A Spiced Chicken and Peppers Pasta

If you’ve never heard of Rasta pasta, here’s a little background! It’s believed to have originated in Negril, Jamaica, in 1985, when chef Lorraine Washington served homemade fettuccine with tomato sauce and ackee (Jamaica’s national fruit) to a group of construction workers. The red, gold (yellow), and green colors associated with the Rastafari movement inspired one of the workers to name it Rasta pasta. And you’ll spot those same colors in the three bell peppers I use in my recipe, too! There are plenty of versions of this dish today, but the one I’m most familiar with is this creamy, jerk-seasoned pasta. My recipe is a simple, budget-friendly take on this dish, rather than a recreation of the original.

For my version, I’ve kept things easy on both the cook AND the grocery budget! I sear the jerk-seasoned chicken first, then cook the colorful peppers in the same skillet so none of those delicious browned bits go to waste. I also skip boiling the penne separately and simmer it right in the chicken broth, where it absorbs all that savory seasoning and releases starch to help thicken the sauce. Half-and-half keeps things creamy without the extra cost of heavy cream, and I stir in Parmesan off the heat for a smooth finish. It’s a similar approach to our creamy Cajun chicken pasta, but with the bold flavor of jerk seasoning and plenty of colorful peppers.

Meal Prep it!

I’m all for getting an extra lunch out of dinner, and this Rasta pasta is PERFECT for meal prepping! Whenever I’m serving veggies on the side, I’ll usually make a little extra and pack them alongside the pasta (like the broccoli and green beans shown here). I like using divided meal prep containers to keep the veggies from sitting in the creamy sauce. Then, once the pasta is cool, I’ll just pop the lid on and store everything in the fridge for up to 4 days. The pasta does soak up some of the sauce as it sits, so I add a little splash of water or broth when reheating in the microwave to bring back its saucy consistency.

If you know you’ll be reheating the pasta throughout the week, cook it just until tender rather than letting it get overly soft in the pot.

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Rasta Pasta

This easy Rasta Pasta recipe has jerk-seasoned chicken, colorful peppers, and a creamy Parmesan sauce. All made in one pot in just 45 minutes!

Course Main Course

Cuisine Italian, Jamaican

Total Cost $11.21 recipe / $2.80 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings (2 cups each)

Calories 561kcal

Author Jennie Alley

Equipment

• Large Deep Skillet with a Lid or Dutch Oven

Ingredients

• 2 large chicken breasts boneless & skinless, $2.57*
• 1½ Tbsp jerk seasoning divided, $0.56**
• 1 Tbsp cooking oil $0.04
• 1 yellow onion diced, $0.86
• 1 red bell pepper sliced, $1.52
• 1 green bell pepper sliced, $0.86
• 1 yellow bell pepper $1.46
• 3 garlic cloves minced, $0.21
• 8 oz. penne pasta uncooked, $0.62***
• 2 cups chicken broth $0.25****
• 1 cup half-and-half $0.62
• ½ cup Parmesan cheese grated, $1.16*****
• 1 lime cut into wedges, (optional) $0.25
• 2 green onions sliced, $0.23

US Customary – Metric

Instructions

• Gather all ingredients.
• Dice onion, slice bell peppers, and mince garlic.
• Slice each chicken breast horizontally in half to create four thin cutlets. Season both sides with about 1 tablespoon of the jerk seasoning.
• Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until browned and cooked through with the temperature reading at least 165°F. Transfer the chicken to a plate to rest.
• Add the onion and bell peppers to the same pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and the browned bits from the chicken have loosened from the bottom of the pot.
• Add the garlic and remaining ½ tablespoon jerk seasoning. Cook for 1 minute, stirring constantly.
• Add the penne and chicken broth. Stir to combine and bring to a simmer. Cook uncovered for 8-10 minutes, stirring frequently (see notes) so the pasta doesn't stick, until the pasta is nearly tender and most of the broth has been absorbed.
• Stir in the half-and-half and continue cooking for 3-4 minutes, stirring frequently, until the pasta is tender and the sauce is creamy.
• Remove the pot from the heat and stir in the Parmesan. If the sauce is thicker than you’d like, add a splash of water or broth.
• Slice the chicken into strips, cutting against the grain to keep the chicken juicy. (see notes)
• Add sliced chicken onto pasta and finish with sliced green onion and a squeeze of fresh lime if desired. Enjoy.

See how we calculate recipe costs here.

Notes

*I always buy value packs of chicken breasts and freeze the breasts individually to save money and make weeknight cooking easier. I thaw what I need overnight in the fridge before using (larger breasts may need a full 24 hours). You can also use 4 boneless, skinless chicken thighs. There’s no need to fillet them, but cooking times may vary. Cook to an internal temperature of 165°F. Shrimp or thin boneless pork chops also work well with these flavors!

**Jerk seasonings can vary quite a bit in heat and salt from brand to brand. If you are sensitive to spice, start with a milder jerk seasoning or reduce the amount slightly. If your seasoning is salt-free, you may need additional salt.

***I use 8 oz. dry penne (half a standard 1 lb. box). No need to boil it first! Other short pasta shapes, like rotini or rigatoni, should also work, but cooking times and liquid absorption may vary. Check the pasta for tenderness before adding the half-and-half, and add a splash more broth if needed.

****I make this recipe using Better Than Bouillon to make my chicken broth. If using a different broth or stock, seasoning levels may vary. Taste before serving and adjust salt as needed.

*****Finely grated Parmesan melts more easily into the starchy cooking liquid and helps create a smooth, glossy sauce. Skip the shaker kind for this reason!

Stir frequently: Since the pasta cooks directly in the pot, stirring helps prevent it from sticking and helps release starch into the cooking liquid, which helps creates the sauce.

Optional lime: The fresh lime is optional, but I highly recommend it. The acidity brightens the creamy sauce and balances the warm spices from the jerk seasoning.

Cut the chicken against the grain: Chicken breast can become chewy if it is sliced in the same direction as the muscle fibers. Look for the lines running through the chicken and slice across them rather than along them. Cutting the chicken into thin strips also makes it easier to get a little chicken in every bite.

Nutrition

Serving: 1serving (2 cups) | Calories: 561kcal | Carbohydrates: 59g | Protein: 40g | Fat: 19g | Sodium: 881mg | Fiber: 5g

how to make Rasta Pasta Step-by-Step Photos

Gather your ingredients: Before getting started, gather and measure everything you’ll need for this pasta. I recommend having your jerk seasoning, chicken broth, half-and-half, and Parmesan ready to go so you can focus on cooking once the skillet gets hot. You’ll also need a large, deep skillet or Dutch oven with enough room to stir the pasta as it cooks.

Prep the vegetables: Dice 1 yellow onion, slice 1 red, 1 green, and 1 yellow bell pepper into strips, and mince 3 cloves of garlic. Try to keep the pepper slices roughly the same thickness so they soften evenly in the skillet.

Prepare and season the chicken: Carefully slice 2 large boneless, skinless chicken breasts (about 1 lb. total) horizontally through the middle to make 4 thinner cutlets. Sprinkle about 1 Tbsp of jerk seasoning over both sides, making sure each cutlet is evenly coated.

Cook the chicken: Heat 1 Tbsp cooking oil in a large Dutch oven or deep skillet over medium-high heat. Once the oil is hot and shimmering, add the seasoned chicken. You should hear a nice sizzle! Cook for 3-4 minutes per side, until the outside is nicely browned and the thickest part reaches an internal temperature of 165°F. Transfer the chicken to a plate and let it rest while you prepare the pasta. Don’t wash the skillet! Those browned bits left behind will add flavor to the sauce.

Soften the vegetables: Add the diced onion and sliced bell peppers to the same skillet. Cook for 4-5 minutes, stirring occasionally, until the onion begins to turn translucent and the peppers start to soften but still have a little bite. As you stir, gently scrape up the flavorful browned bits left behind by the chicken.

Add the garlic and seasoning: Stir in the 3 minced garlic cloves and the remaining ½ Tbsp jerk seasoning. Cook for 1 minute, stirring constantly, until the garlic smells fragrant and the seasoning is evenly distributed. Keep everything moving so the garlic and spices don’t burn.

Cook the pasta in the broth: Add 8 oz. penne pasta and 2 cups chicken broth to the skillet. Stir well, making sure the pasta is coated in the seasoned broth, then bring everything to a simmer. Cook uncovered for 8-10 minutes, stirring frequently and scraping along the bottom to prevent sticking. The pasta should be nearly tender, with most of the broth absorbed and a little starchy liquid remaining. Don’t worry if the pasta isn’t completely cooked yet…it’ll finish cooking in the next step.

Make it creamy: Pour in 1 cup half-and-half and stir to combine. Continue cooking for 3-4 minutes, stirring frequently, until the penne is tender and the sauce has thickened. Keep it at a gentle simmer, not a vigorous boil. The sauce should look creamy and lightly coat the pasta.

Finish with Parmesan: Remove the skillet from the heat and stir in ½ cup (45g) finely grated Parmesan cheese. Keep stirring until the cheese melts into the warm, starchy sauce and everything looks smooth and creamy. If the sauce seems a little too thick, stir in a splash of water or chicken broth until it reaches your preferred consistency.

Slice the chicken: Once the chicken has rested, slice each cutlet into thin strips, cutting across the direction of the muscle fibers (against the grain). This shortens the fibers, making the chicken more tender and easier to chew.

Garnish and serve: Arrange the sliced jerk-seasoned chicken over the creamy pasta. Finish with 2 sliced green onions and a squeeze of fresh lime from 1 lime cut into wedges, if desired. (However, I highly recommend the lime! Its fresh acidity adds a lovely finishing touch to the warmly spiced sauce). Serve warm and enjoy!

How to Serve Rasta Pasta

This recipe makes four generous 2-cup servings, so it’s a pretty hearty meal all on its own! I like to serve it in bowls with the sliced jerk chicken on top, a sprinkle of green onions, and a squeeze of fresh lime to brighten up that creamy sauce. If I’m adding a side, I’ll usually go for something fresh and crunchy. A simple side salad or our cucumber mango salad is a delicious match, with sweet mango and tangy dressing that pair beautifully with the warm jerk spices. It also makes four servings and takes just 15 minutes! Steamed broccoli is another easy option, or try our sautéed green beans, which also serve four and are ready in 15 minutes.

And if you really want to lean into the Jamaican-Italian fusion of this recipe, why not add some homemade garlic bread? Those buttery, crispy edges are perfect for scooping up any leftover creamy sauce. It’s ready in 25 minutes, so you can get it in the oven while the pasta cooks!

How to Make a Simple Side Salad

Cucumber Mango Salad

$2.43 recipe / $0.61 serving

Sauteed Green Beans

$2.20 recipe / $0.55 serving

Homemade Garlic Bread

$2.87 recipe / $0.24 serving

Storage & Reheating

Let any leftovers cool, then transfer it to an airtight container and refrigerate for up to 3-4 days. I recommend storing any extra green onions and lime wedges separately so you can add them fresh when serving.

Reheating

The pasta will absorb some of the sauce as it sits, so I like adding a splash of water, chicken broth, or milk when reheating. You have two options:

• Stovetop: Add the pasta to a skillet with a splash of liquid and warm over medium-low heat, stirring occasionally until heated through.
• Microwave: Place a portion in a microwave-safe bowl with a little water or broth. Cover loosely and heat in 30-second intervals, stirring between each, until heated through.

Whichever method you use, reheat the chicken and pasta to 165°F throughout. Keep the heat gentle to help prevent the creamy sauce from separating.

Freezing

I don’t recommend freezing this Rasta pasta. The creamy sauce can separate once thawed, and the penne can become overly soft when reheated. It’s definitely best enjoyed fresh or refrigerated for a few days.

More Recipes with Jerk Seasoning

• If you’ve got more jerk seasoning to use, I’d make our Jerk Chicken with Pineapple Black Bean Salsa. The sweet, juicy pineapple is delicious with the spicy chicken, and it’s great for meal prep!
• These Coconut Jerk Peas combine tender black-eyed peas, creamy coconut milk, and bold jerk seasoning for a budget-friendly meal served over rice.
• I’m all for making vegetables more exciting, and our Jerk Seasoned Collard Greens do just that! They’re simmered in a savory, warmly spiced broth with a little orange juice for sweetness.
• Our Loaded Sweet Potatoes with Chipotle Lime Crema use jerk-seasoned roasted sweet potatoes topped with black beans, colorful veggies, and a tangy chipotle lime sauce.

More Chicken Pasta Recipes

Chicken Pasta Primavera

$13.66 recipe / $3.42 serving

Marry Me Chicken Pasta

$8.44 recipe / $1.41 serving

Buffalo Chicken Pasta

$7.36 recipe / $1.84 serving

One Pot Creamy Pesto Chicken Pasta

$11.77 recipe / $2.94 serving

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