An Easy Dinner with Sweet Potato and Ground Turkey

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

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

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Sweet Potato and Ground Turkey Skillet

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

Course Main Course

Cuisine American

Total Cost $9.07 recipe / $2.27 serving

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings (~2 cups each)

Calories 459kcal

Author Jennie Alley

Equipment

• Large Deep Skillet with a Lid

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

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

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

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

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

Nutrition

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

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

Gather and prep all of your ingredients.

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

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

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

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

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

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

Serving Suggestions

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

Storage & Reheating

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

Reheating

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

Freezing

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

Other Ground Turkey Skillets to Try:

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

More Easy Orzo Recipes

Garlic Shrimp and Orzo Skillet

$10.84 recipe / $2.71 serving

Chicken Piccata Meatballs and Orzo Skillet

$7.89 recipe / $1.97 serving

Tuscan Orzo

$7.46 recipe / $1.86 serving

Orzo Pasta Salad

$9.99 recipe / $1.24 serving

The post Sweet Potato and Ground Turkey Skillet appeared first on Budget Bytes.

“YUM! Wonderfully satisfying and savory, and so versatile – I’ve made this with everything from leftover roasted broccoli & sweet potato to a package of frozen mixed veggies. Anything goes, really, as long as you have about 2 cups of veggies total. Firm tofu (cooker or uncooked) also makes a great, protein-rich addition.”

Rose

My Method for Great Fried Rice

Fried rice is traditionally made by stir-frying cooked rice in a wok with ingredients like meat, seafood, vegetables, and eggs, then seasoning everything with a savory sauce. But you don’t need a wok or any hard-to-find ingredients to make great fried rice at home. My recipe here is most definitely an American adaptation, which I make in a regular skillet with affordable ingredients from the grocery store. It’s an easy place to start if you’ve never made fried rice before!

Because a skillet has less surface area than a wok, I cook the eggs, vegetables, and rice separately before combining them at the end. This gives each ingredient enough room to cook properly and makes the process easier to manage. Garlic, ginger, soy sauce, and toasted sesame oil give the rice plenty of savory flavor, and the vegetables and eggs make it filling without adding much to the cost. Once you know the basic method, you can adjust it to fit whatever vegetables you have or add your favorite protein. I love adding chicken when I have some on hand, so be sure to try our easy chicken fried rice next!

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Vegetable Fried Rice

Vegetable Fried Rice is a fast, easy, delicious, and budget-friendly meal that you can whip up with ingredients on hand at any time!

Course Dinner, Lunch

Cuisine American, Chinese

Total Cost $4.22 recipe / $1.06 serving

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4 servings (about 1.25 cups each)

Calories 371kcal

Author Beth Moncel

Equipment

• Large 12" skillet

Ingredients

• 2 garlic cloves minced, $0.12
• 1 tsp fresh ginger grated, $0.12
• 1 carrot diced, $0.16
• 1 red bell pepper diced, $1.48
• 4 green onions sliced, $0.48
• 2 large eggs $0.39
• 1 cup frozen peas $0.49
• 3 Tbsp cooking oil divided, $0.15*
• 3 cups cooked and cooled rice $0.38**
• 3 Tbsp soy sauce $0.15***
• 1 Tbsp toasted sesame oil $0.30****

Instructions

• Prepare the vegetables before hand so they're ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.
• Lightly whisk the eggs in a small bowl. Heat a large skillet over medium. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate.
• There should be a good amount of oil left in the skillet. Turn the heat up to medium-high. Add the diced carrots and stir and cook for about two minutes. Next add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.
• Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the garlic, ginger, and cooked and cooled rice to the skillet. Stir and cook for about 2 minutes, or until the rice is heated through.
• Pour the soy sauce and toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.
• Add the eggs and vegetables back to the skillet with the rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

See how we calculate recipe costs here.

Notes

*Use a neutral cooking oil that can handle medium-high heat, such as vegetable or canola oil. The sesame oil is added later for flavor rather than for stir-frying.

**For reference, 1 cup of uncooked rice makes approximately 3 cups cooked. I use long-grain white rice as it’s a great budget-friendly option, it cooks up fluffy, and the grains separate easily, but jasmine or brown rice will also work. Make sure the cooked rice is completely cool before starting.

***Soy sauce varies in saltiness between brands. Regular or low-sodium soy sauce will work. I recommend tasting the finished rice before adding any extra.

****Toasted sesame oil has a deeper, nuttier flavor than regular sesame oil, but either will work here. If you already have regular sesame oil, there’s no need to go buy another bottle!

Want to double this recipe? Adjust the number of servings in the recipe card, and the ingredient amounts will automatically update for you. I’d cook it in batches so the ingredients still have enough contact with the hot skillet.

Nutrition

Serving: 1.25cups | Calories: 371kcal | Carbohydrates: 44g | Protein: 10g | Fat: 17g | Sodium: 807mg | Fiber: 4g

How to Make Vegetable Fried Rice Step-by-Step Photos

Gather all of your ingredients.

Prep your vegetables: Mince 2 cloves of garlic and mince or grate about 1 tsp fresh ginger. Peel and dice 1 large carrot and 1 red bell pepper. Slice 4 green onions, separating the tender green top half from the firm lower half, and measure out 1 cup of frozen peas.

Cook the eggs: Lightly whisk 2 large eggs and heat a large skillet over medium heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the surface. Add the eggs to the skillet and gently scramble until cooked through. Remove the scrambled eggs to a clean bowl or plate.

Stir fry the veggies: There should be quite a bit of oil left in the skillet after removing the eggs. Turn the heat up to medium-high. Add the diced carrot to the skillet and stir fry for about two minutes. Next, add the bell pepper and the firm white ends of the sliced green onion. Stir fry for about a minute more. Lastly, add the frozen peas and stir fry just until heated through. Remove the vegetables to a clean bowl or plate.

Fry the rice: Break up any large clumps in 3 cups of cooked and cooled rice. Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the minced garlic, ginger, and rice. Stir and cook for about 1-2 minutes, or until the grains are mostly separated and the rice is hot throughout. Don’t worry if the rice sticks slightly to the bottom of the skillet. The sauce will help loosen it as you stir.

Add 3 Tbsp soy sauce and 1 Tbsp toasted sesame oil to the rice. Fold the rice and sauce together until the rice is evenly coated in the sauce.

Combine all ingredients: Add the vegetables and eggs back to the skillet. Turn the heat off and stir to combine, allowing the residual heat to reheat everything through.

Finish and serve: Top with the sliced green ends of the green onions and you’re done! Give it a taste and add extra soy sauce or sesame oil to fit your taste buds. Enjoy!

Serving Suggestions

This vegetable fried rice recipe makes about 5 cups total, or four 1¼-cup servings. I usually serve one full portion as a light main dish, especially for a quick lunch or when I’m using it for meal prep. If you want something more filling, pair it with air fryer tofu or add one of the proteins mentioned above.

This rice also works well as a side dish, of course! Plan on about ½-¾ cup per person when it’s part of a larger meal, which will stretch the recipe to about 8-10 servings. Serve it with crispy vegetable egg rolls or orange chicken for an inexpensive takeout-inspired dinner at home. I also think it would be a fun addition to a family-style meal because everyone can customize their portion with extra soy sauce, sriracha, chili crisp, or sesame seeds as needed!

Storage & Reheating

Let the fried rice cool, then transfer it to shallow, airtight containers and refrigerate it within two hours of cooking. Leftovers will keep in the refrigerator for 3-4 days, which makes this recipe a GREAT option for meal prep! I like to divide it into individual portions so they cool quickly and are easy to reheat.

Meal Prep

You can portion the finished rice into airtight containers and refrigerate it for lunches over the next 3-4 days. If you’re packing it with a cold side (I like Thai cucumber salad or another fresh veggie like edamame beans or sugar snap peas), use divided meal prep containers so you can remove those before reheating the rice.

Reheating

Sprinkle about 1 teaspoon of water over each serving before reheating. This creates a little steam and keeps the rice from drying out. Cover loosely and microwave until heated through, stirring halfway. You can also reheat it in a lightly oiled skillet over medium heat. Leftovers should reach 165°F before serving.

Freezing

Divide the cooled rice into individual portions and freeze it in airtight, freezer-safe containers for up to 3 months. Keep in mind that the vegetables can be much softer after thawing. Thaw it overnight in the refrigerator, then reheat as directed above.

Love Fried Rice? Try These Recipes Next:

• My Kimchi Fried Rice adds tangy, spicy kimchi for a bold way to use up leftover rice and vegetables.
• Shrimp Fried Rice with Pineapple and Toasted Coconut combines savory shrimp with juicy pineapple and nutty toasted coconut.
• Our Chicken Fried Rice turns chicken and rice into a fast, filling meal loaded with colorful vegetables and plenty of flavor!

More Takeout-Fakeout Favorites

Firecracker Chicken

$6.25 recipe / $1.56 serving

Easy Lo Mein

$6.33 recipe / $3.17 serving

Easy Homemade Egg Drop Soup

$4.61 recipe / $0.77 serving

Easy Sesame Chicken

$6.78 recipe / $1.70 serving

The post Vegetable Fried Rice appeared first on Budget Bytes.

A Full Summer Dinner Wrapped in Foil

Nothing screams summer like grilled BBQ chicken. It’s one of those meals that instantly takes me back to backyard cookouts, paper plates piled high, and eating outside until the sun goes down. Growing up, foil packet dinners were always in rotation too. They were easy to throw together and somehow always tasted better cooked over the grill.

These BBQ chicken foil packs combine both of those summer favorites in one meal. I cut the chicken thighs and potatoes into similarly sized pieces so they cook through at the same time, then toss them with sliced bell pepper, red onion, smoky seasonings, and BBQ sauce in one bowl. Just divide the mixture between the foil sheets, seal each packet, and let the grill do the work. The chicken stays juicy, and the vegetables soak up all that sweet, smoky flavor before each packet gets one last brush of BBQ sauce. I honestly can’t get enough of that saucy finish! And since everyone gets their own packet, serving and cleanup are about as easy as dinner gets!

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BBQ Chicken Foil Packs

These easy BBQ Chicken Foil Packs are a complete grill-or-oven dinner with chicken thighs, potatoes, peppers, onions, and tangy BBQ sauce!

Course Main Course

Cuisine American

Total Cost $10.45 recipe / $2.61 serving

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings (1 packet each)

Calories 480kcal

Author Jennie Alley

Equipment

• Large Bowl
• Aluminum foil
• Grill or Oven

Ingredients

• 1½ lb. chicken thighs boneless & skinless, (cut into 1-1.5 inch pieces) (680g) $5.58*
• ¾ cup BBQ sauce divided, (225g) $0.76**
• 1 Tbsp vegetable oil 0.5 oz., $0.04
• 2 tsp smoked paprika 4.5g, $0.16
• 1 tsp garlic powder 3g, $0.03
• 1 tsp onion powder 3g, ($0.04
• ½ tsp black pepper freshly cracked, $0.04
• 1 tsp salt $0.08
• 1½ lbs. Yukon Gold potatoes cut into 1-inch chunks, (about 4-5 medium potatoes) (680g) $1.59***
• 1 green bell pepper sliced, (130g) $0.86
• 1 red onion sliced, (160g) $1.27

Instructions

• Gather and prep ingredients. Preheat the grill to 425°F.
• Cut chicken thighs into bite-size pieces (about 1-1½ inches). Slice red onion and green bell pepper. Cut potatoes into 1-inch cubes.
• In a large bowl, combine the cubed chicken with ½ cup BBQ sauce, the vegetable oil, smoked paprika, garlic powder, onion powder, black pepper, and salt. Toss until evenly coated.
• Add the Yukon Gold potatoes, bell pepper, and onion to the bowl and toss until everything is lightly coated in the sauce.
• Cut four 12×18-inch sheets of heavy-duty foil (see notes below). Divide the chicken and vegetable mixture evenly between the 4 foil packs, placing in the middle of the foil.
• Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in and up to seal tightly. Seal each packet tightly, leaving a little space inside for steam to circulate.
• Grill for 20-25 minutes, flipping once halfway through, until the chicken is cooked through (165℉ internally) and the potatoes are fork tender. (Or bake at 425°F for 25-30 minutes on a sheet pan in the oven until everything is fully cooked and tender.)
• Carefully open the packets, let the steam release, reglaze with remaining bbq sauce and serve immediately.

See how we calculate recipe costs here.

Notes

*I always buy value packs of chicken thighs and freeze the extras. It keeps this recipe budget-friendly and makes weeknight cooking much easier. I prefer thighs here because they stay tender inside the hot foil packets, but boneless, skinless chicken breasts should also work. Keep the pieces evenly sized and check them earlier, since leaner breast meat is more likely to dry out. Thaw frozen chicken completely in the refrigerator before using it in this recipe.

**Use your favorite BBQ sauce! Any type or brand will work. A honey, brown sugar, smoky, or spicy sauce is an easy way to switch things up! You can also make our homemade BBQ sauce and customize it to your taste.

***Yukon Gold potatoes work especially well here because their creamy texture holds up nicely as they steam inside the packets. Their skins are also thin, so there’s no need to peel them. Red potatoes are another good option and can be prepared the same way.

****You can use regular aluminum foil instead of heavy-duty, just double up each packet, so you’ll need eight sheets in total.

Prep them ahead: These barbecue chicken foil packs are great for camping, cookouts, or busy evenings. I usually make them fresh because they’re so quick and easy, but you can assemble them up to 24 hours in advance if needed. Keep them refrigerated or properly chilled until you’re ready to cook. You may need to add a few extra minutes since the filling will be starting cold. 

Nutrition

Serving: 1foil pack | Calories: 480kcal | Carbohydrates: 57g | Protein: 38g | Fat: 11g | Sodium: 1299mg | Fiber: 6g

how to make BBQ Chicken Foil Packs Step-by-Step Photos

Gather all of your ingredients. Preheat your grill (or oven) to 425°F.

Prep the veggies: Start by cutting 1½ lbs. Yukon Gold potatoes into 1-inch chunks, then slice 1 green bell pepper and 1 red onion.

Dice the chicken: Now cut 1½ lbs. boneless, skinless chicken thighs into 1-1½-inch pieces. Keep the chicken and potato pieces as consistently sized as possible so they cook evenly.

Season the chicken: Add the chicken to a large bowl with ½ cup BBQ sauce, 1 Tbsp vegetable oil, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp freshly cracked black pepper, and 1 tsp salt. Toss until every piece is evenly coated.

Add the vegetables: Add the prepped potatoes, sliced bell pepper, and sliced red onion to the bowl. Toss everything together until the vegetables are lightly coated in the BBQ sauce and seasonings.

Make the foil packets: Cut four 12×18-inch sheets of heavy-duty aluminum foil. Place about one-quarter of the chicken and potato pieces in the center of each sheet first, then divide the bell pepper, onion, and any sauce left in the bowl between them. Double up each packet if you’re using regular aluminum foil (meaning you’ll need eight sheets in total).

Bring the short sides of each foil sheet together over the filling and fold the seam over twice.

Then fold the open ends inward and up to seal each packet securely. Leave a little room between the filling and the top of the foil so steam can circulate rather than pressing the foil tightly against the filling.

Grill the foil packs: Place the sealed packets on the preheated grill and cook for 20-25 minutes. To use the oven instead, place the packets on a sheet pan and bake at 425°F for 25-30 minutes.

Gently flip each pack with tongs halfway through to ensure even cooking!

Check the chicken and potatoes: Carefully open one packet, keeping your face and hands away from the hot steam. The largest piece of chicken should reach 165°F internally, and the potatoes should be tender. If either one needs more time, reseal the packet and cook for a few more minutes before checking again.

Brush with more BBQ sauce: Brush the chicken and vegetables with the remaining ¼ cup BBQ sauce. The filling should look glossy and smell sweet and smoky. Serve the BBQ chicken foil packets immediately while everything is hot and saucy. Enjoy!

Serving Suggestions

These BBQ chicken foil packs are a complete meal all on their own, but you can always add a simple side if you’re feeding a hungrier crowd or putting together a summer cookout. I’d pair them with creamy coleslaw for something cool and crunchy, or add watermelon slices or any fresh fruit you have on hand. Since the grill is already hot, grilled corn on the cob is another easy choice! And for me, no cookout is complete without some form of pasta salad, so I’d add a creamy macaroni salad or a fresh and tangy classic pasta salad. These stovetop baked beans are also a great option because their sweet flavor pairs really well with the BBQ sauce. You can also finish each packet with sliced green onions, chopped fresh parsley, or a little shredded cheddar cheese for even more flavor!

Storage & Reheating

Let everything cool, then transfer from the foil to an airtight container. Store leftovers in the refrigerator for up to 3-4 days. I like to portion everything into individual containers so lunches are ready to grab throughout the week.

Reheating

Reheat individual portions in the microwave in 30-second intervals until warmed through. You can also place the leftovers in an oven-safe dish and warm at 350°F for 10-15 minutes. Add an extra spoonful of BBQ sauce before serving if everything needs a saucy refresh!

Freezing

Let the chicken and vegetables cool completely, then transfer them to a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The potatoes and vegetables may be a little softer once thawed, but the BBQ chicken still makes an easy meal to have tucked away in the freezer.

Try These Foil Packet Recipes Next:

• My Shrimp and Veggie Foil Packs swap the BBQ flavors for buttery garlic shrimp, zucchini, squash, peppers, and red onion.
• These Sausage and Peppers Foil Packets pair smoky sausage with tender potatoes, bell peppers, and onions for another complete meal from the grill!

More BBQ Chicken Recipes

Quick BBQ Chicken

$4.98 recipe / $1.25 serving

Slow Cooker BBQ Chicken

$5.79 recipe / $1.44 serving

BBQ Wings

$7.46 recipe / $1.24 serving

Easy BBQ Chicken Sandwiches

$7.97 recipe / $1.99 serving

The post BBQ Chicken Foil Packs appeared first on Budget Bytes.

Juicy Chicken in a Creamy Tomato Sauce

Weeknight dinners can be tough. Everyone’s busy, everyone’s hungry, and somehow you’re expected to come up with something new every night. This creamy tomato chicken recipe may just be the answer. Once everything is prepped, it cooks in about 20 minutes and is packed with bold tomato flavor that tastes like it took much longer to make.

It all starts by searing the chicken over medium-high heat until it’s golden brown. Then, I turn the heat down before sauteing the onions and garlic until soft and fragrant in all those flavorful pan drippings. I keep the seasonings simple with Italian seasoning, garlic powder, salt, and pepper, but you can easily add onion powder, paprika, red pepper flakes, or cayenne to make it your own. By the time the juicy chicken goes back into the skillet, the sauce is savory, creamy, and full of rich garlic and tomato flavor, with plenty to spoon over your favorite sides! Prefer your tomato chicken without the creamy sauce? Try our tomato basil chicken, which is fresh, tangy, garlicky, and completely dairy-free.

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Creamy Tomato Chicken

This easy Creamy Tomato Chicken recipe is ready in 35 minutes with golden chicken, fresh Roma tomatoes, and a silky one-skillet sauce.

Course Main Course

Cuisine American

Total Cost $6.15 recipe / $1.54 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 336kcal

Author Melissa Nolan

Equipment

• Cast Iron Skillet or Large Skillet

Ingredients

• 2 chicken breasts fileted, (about 1.5 lbs.) $3.86*
• 3 Tbsp vegetable oil divided, $0.12
• 1¼ tsp salt divided, $0.05
• 1 tsp black pepper divided, $0.16
• ½ onion small dice, (160g, 1 cup) $0.41
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 3 Tbsp tomato paste $0.21
• 2 Tbsp all-purpose flour 20g, $0.03
• 2 cups milk 16oz., $0.37**
• 1 tsp Italian seasoning $0.05
• ½ tsp garlic powder $0.02
• 3 Roma tomatoes medium dice, (300g, 1½ cups) $0.75***

Instructions

• Gather and prepare all ingredients.
• Take each chicken breast and cut it evenly down the middle, lengthwise.
• Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Pat the chicken breasts dry and season both sides with ½ teaspoon each of salt and ½ teaspoon of pepper.
• Once hot, carefully lay the chicken in the pan. Let them sear for 4-5 minutes, then flip and continue cooking for an additional 5 minutes. Remove them from the pan and set aside. Make sure the chicken reaches an internal temperature of 165°F and continue cooking if needed.
• Turn the heat down to medium and add the onions and garlic. Cook for 3 minutes to soften the onions, stirring occasionally.
• Add the tomato paste and cook for 1-2 minutes, stirring into the onions.
• Drizzle in the remaining oil, and sprinkle in the flour. Cook for 1 minute, stirring to combine.
• Whisk in the milk, Italian seasoning, garlic powder, and remaining salt and pepper. Continue cooking until thickened, about 2 minutes. Taste and adjust for seasoning, if needed.
• Add the chopped tomatoes and return the chicken and any drippings to the pan to warm through.

See how we calculate recipe costs here.

Notes

*I like using chicken breasts because I can cut each one in half lengthwise to make four portions. You can also use 4 boneless, skinless chicken thighs or pork chops, but the cooking time will vary depending on their size and thickness. Cook chicken to an internal temperature of 165°F. Cook pork chops to 145°F, then let them rest for at least 3 minutes.

**Whole milk creates the creamiest sauce, but 2% milk also works. You can also use an unsweetened, unflavored dairy-free milk, although the consistency may vary depending on the type you use.

***I chose Roma tomatoes because they were the most affordable fresh option at my grocery store! You can also use grape or cherry tomatoes, slicing tomatoes, heirloom tomatoes, or canned diced tomatoes (drained). Aim for about 1½ cups of diced tomatoes.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 15g | Protein: 30g | Fat: 17g | Sodium: 1003mg | Fiber: 2g

how to make Creamy Tomato Chicken Step-by-Step Photos

Gather all of your ingredients.

Filet the chicken breasts: Place 2 chicken breasts (about 1.5 lbs. total) on a cutting board. Hold your knife parallel to the board and carefully slice through the center of each breast lengthwise to make 4 thinner cutlets. Try to keep the pieces close in thickness so they finish cooking at roughly the same time.

Season the chicken: Pat both sides of the chicken dry with paper towels, then season with ½ tsp salt and ½ tsp black pepper. Drying the surface helps the chicken make better contact with the hot skillet instead of releasing extra moisture.

Sear the chicken: Heat 2 Tbsp vegetable oil in a large skillet over medium-high heat. When the oil looks shimmery and moves easily across the pan, carefully add the chicken. You should hear an immediate sizzle. Leave a little space between the cutlets and work in batches if they don’t fit comfortably in one layer.

Cook the chicken without moving it for 4-5 minutes, or until the underside is deeply golden and releases fairly easily from the skillet. Flip and cook for about 5 minutes more. Check the thickest section with an instant-read thermometer and continue cooking as needed until it reaches 165°F. Transfer the chicken to a clean plate.

Make the creamy sauce: Reduce the heat to medium, then add ½ diced onion and 1 Tbsp minced garlic to the same skillet. Cook for about 3 minutes, stirring regularly and scraping up the browned bits from the bottom. The onion should begin to soften and look slightly translucent, and the garlic should smell fragrant.

Stir in 3 Tbsp tomato paste and cook for 1-2 minutes. Keep stirring so it coats the onion and doesn’t scorch. The paste should become slightly darker and smell richer.

Drizzle in the remaining 1 Tbsp vegetable oil, then sprinkle over 2 Tbsp all-purpose flour. Stir continuously for about 1 minute. The mixture will be thick and paste-like at this point. I always give the flour a full minute over the heat to stop the finished sauce from tasting floury!

Now slowly pour in 2 cups milk, whisking as you go to smooth out the flour mixture and lift any remaining browned bits from the skillet. Add 1 tsp Italian seasoning, ½ tsp garlic powder, the remaining ¾ tsp salt, and the remaining ½ tsp black pepper. Continue cooking over medium heat for about 2 minutes, whisking frequently, until the sauce looks smooth and has noticeably thickened.

Lower the heat if the sauce begins bubbling too aggressively. You only want to keep it at a steady simmer to avoid it from separating.

Add the fresh tomatoes and chicken: Now add in 1½ cups diced Roma tomatoes with the chicken cutlets and any juices from the plate to the skillet.

Finish and serve: Spoon the sauce over the top and let everything warm together for a few minutes. Taste the finished sauce and add more salt, pepper, or seasoning if needed before serving. Enjoy!

Serving Suggestions

One serving of this creamy tomato chicken is a chicken cutlet with a generous spoonful of sauce, so it definitely needs a side or two to turn it into a full meal. I love to serve it over pasta, rice, or with a hunk of crusty bread to soak up every last drop of that delicious sauce. I think it would go perfectly with our lemon asparagus pasta, as it cooks on the stovetop in about 20 minutes, and balances out the creamy chicken with fresh asparagus and filling pasta. For something even quicker, add a side of fresh, crispy, ridiculously easy air fryer broccoli! I also think this chicken would be delicious with our spinach orzo salad. It serves four, comes together in about 10 minutes, and its fresh, tangy flavors pair really well with the rich sauce.

Storage & Reheating

Once cooled, you can store this creamy tomato chicken in an airtight container in the fridge for up to 3-4 days.

Reheating

Warm the chicken and sauce gently in a skillet over medium-low heat, stirring the sauce occasionally. The creamy tomato sauce will thicken in the refrigerator, so add a splash of chicken broth or milk to loosen it as it reheats. You can also microwave individual portions in 30-second intervals, stirring the sauce and checking the chicken between each interval until warmed through.

Freezing

You can freeze the chicken and sauce in an airtight, freezer-safe container for up to 3 months. Just keep in mind that dairy and roux-based sauces can split or look grainy after thawing. Thaw the dish overnight in the refrigerator, then reheat it gently as above.

Try These Creamy Chicken Recipes Next:

• Our Creamy Garlic Mushroom Chicken turns affordable chicken thighs into a cozy 35-minute dinner.
• I’d pile this Creamy Garlic Chicken over mashed potatoes and let the rich sauce do the rest!
• Simple, inexpensive ingredients make Creamy Dijon Chicken taste far more luxurious than it costs.
• I love this Creamy Asparagus Chicken with its golden chicken, tender asparagus, and plenty of lemony sauce.

More Easy Tomato Chicken Recipes

Bruschetta Chicken

$5.93 serving / $1.48 recipe

Creamy Pesto Chicken

$10.70 recipe / $2.68 serving

Butter Chicken

$10.91 recipe / $2.72 serving

Marry Me Chicken Pasta

$8.44 recipe / $1.41 serving

The post Creamy Tomato Chicken appeared first on Budget Bytes.

My Favorite Creamy Shrimp Grits

Grits are made from dried corn that’s ground into coarse grains, then simmered with liquid until soft and creamy, a little like a savory oatmeal. And like oats, there are several different types to choose from. I use old-fashioned grits here because they have more texture than instant grits but still cook quickly enough for an easy meal. They’re unapologetically old-school in the best way! Grits are often served for breakfast, but I’m just as happy eating them for brunch or dinner (especially when they’re loaded with butter and cheddar to make these cheesy grits and topped with plump, juicy, well-seasoned shrimp!)

I cook the shrimp as the grits simmer, so both parts of the meal are ready at about the same time. After coating the shrimp in bold Cajun seasoning, I quickly sear them until lightly golden, then remove them from the skillet so they stay tender and don’t overcook. That same skillet is where the sauce comes together. I sauté the onion and garlic in all those flavorful browned bits, sprinkle in a little flour, then add broth and milk to create a silky pan sauce that coats each shrimp. But I don’t stop there! I also stir in a splash of hot sauce because sometimes you need that fiery little spark. I know I do! 😉

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Shrimp and Grits

This easy Shrimp and Grits recipe pairs Cajun-seasoned shrimp with creamy cheddar grits and a savory pan sauce, all ready in 35 minutes.

Course Breakfast, dinn

Cuisine American

Total Cost $11.68 recipe / $2.92 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings (~7 shrimp and 1 cup grits each)

Calories 468kcal

Author Melissa Nolan

Equipment

• Medium Saucepan
• Medium Skillet

Ingredients

• 2 cups water $0.00
• 3 cups chicken broth divided, $0.24*
• 1 cup old-fashioned grits uncooked, (175g) $0.74**
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.04
• 16 oz. jumbo shrimp thawed, peeled, & deveined (21-30 per pound) $8.42***
• 1 Tbsp Cajun seasoning or Creole seasoning, $0.26****
• 1 Tbsp vegetable oil $0.04
• ½ onion small dice, (130g, 1 cup) $0.50
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 2 Tbsp all-purpose flour $0.02
• ¼ cup milk $0.05
• 1 Tbsp hot sauce $0.07*****
• 2 Tbsp butter $0.12
• 1 cup cheddar cheese grated, (100g) $0.84
• 2 green onions sliced, $0.21

Instructions

• Gather and prepare all ingredients.
• In a medium-sized pot over medium-high heat, bring the water, 2 cups of chicken broth, salt, and pepper to a boil. Once at a boil, stir in the grits and turn the heat to low. Cover and cook for 15-20 minutes, stirring occasionally.
• While the grits are simmering, start the shrimp. Pat the shrimp dry with paper towels and season with Creole/Cajun seasoning on both sides.
• Heat the vegetable oil in a medium skillet over medium-high heat. Once hot, sear the shrimp for 1-2 minutes on both sides. Work in batches if needed. Remove the shrimp from the pan and turn the heat to medium.
• Next, add the onions and sauté for 5 minutes, until translucent. Add the garlic and cook for 2 more minutes.
• Sprinkle the flour over the onions and cook for 1 minute.
• Add the remaining 1 cup chicken broth, milk, and hot sauce to the skillet. Bring to a simmer and cook for 2 minutes, until thickened. Gently scrape the bottom of the skillet. Add the shrimp back to warm through.
• To finish the grits, stir in 2 Tbsp of butter and cheddar to melt.
• Evenly divide the grits into four bowls. Spoon the shrimp and sauce over the grits and garnish with green onions.

See how we calculate recipe costs here.

Notes

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

**You can also use instant, stone-ground, quick cooking grits, or even polenta. Just make sure to follow the cooking instructions on the package. Different types will require different cooking times and liquid amounts (this recipe uses 4 cups of liquid to cook 1 cup of old-fashioned grits. Adjust as needed for the grits you use). Just make sure NOT to buy finely ground cornmeal! It’s much smoother and won’t give you the same texture as grits.

***I made sure to buy peeled and deveined shrimp. You can thaw the shrimp in a few ways. I like to place them in the refrigerator and let them thaw overnight. You can also run them under cold water for about 10 minutes. Never thaw them on the countertop, in the microwave, or under hot water. The shrimp should be fully opaque and 145°F in the thickest part once fully cooked.

****You can use any Creole or Cajun seasoning you like. I used Slap Ya Mama seasoning. Our homemade Cajun seasoning is another good option if you’ve already got a well-stocked pantry! You can also season with just salt and pepper, or whatever you’d like to.

*****I personally like and use Louisiana-style hot sauce, but you can use what you enjoy or omit it if you don’t like it spicy.

Make it dairy-free: Use dairy-free butter and swap the milk for ¼ cup chicken broth when making the shrimp pan sauce. Then omit the cheese or use your favorite dairy-free alternative.

Nutrition

Serving: 1serving (1 cup grits & ~7 shrimp) | Calories: 468kcal | Carbohydrates: 40g | Protein: 28g | Fat: 21g | Sodium: 1771mg | Fiber: 2g

how to make Shrimp and Grits Step-by-Step Photos

Gather all of your ingredients.

Cook the grits: Add 2 cups water, 2 cups chicken broth, ¼ tsp salt, and ¼ tsp pepper to a medium pot. Bring the liquid to a boil over medium-high heat.

Slowly stir in 1 cup old-fashioned grits, then immediately reduce the heat to low. Adding the grits gradually while stirring helps prevent lumps. Cover the pot and simmer the grits for 15-20 minutes, stirring occasionally and scraping along the bottom to prevent sticking. They’re ready when they’re creamy and tender. Taste a small spoonful to make sure there’s no hard or gritty center. If they become too thick, stir in a small splash of water or broth.

Season the shrimp: While the grits simmer, pat 16 oz. jumbo shrimp (thawed), very dry with paper towels. Removing excess moisture helps them sear properly in the skillet. Sprinkle 1 Tbsp Creole or Cajun seasoning evenly over both sides and gently toss until well coated.

Cook the shrimp: Heat 1 Tbsp vegetable oil in a medium skillet over medium-high heat. Once the skillet is hot and the oil is shimmering, arrange the shrimp in a single layer. Work in batches if your skillet isn’t big enough. Sear for 1-2 minutes per side, until lightly golden and fully opaque. Transfer them promptly to a clean plate so they don’t overcook when warmed in the sauce, then reduce the heat to medium.

Sauté the onion and garlic: Add 1 cup diced onion to the same skillet. Cook for about 5 minutes, stirring occasionally, until softened and translucent. Add 1 Tbsp minced garlic and cook for about 2 minutes, or just until fragrant. Keep an eye on the garlic so it doesn’t brown or burn.

Make the pan sauce: Sprinkle 2 Tbsp flour evenly over the onions and garlic. Stir continuously for 1 minute, until the vegetables are coated. Cooking the flour briefly gets rid of the raw flour taste and helps it thicken the sauce smoothly.

Slowly pour in the remaining 1 cup chicken broth, stirring to prevent lumps. Add ¼ cup milk and 1 Tbsp hot sauce. Don’t worry about the brown bits on the bottom of the skillet. They’re called fond, and that’s flavor! Gently scrape them up as you stir so they become part of the sauce. Bring the sauce to a gentle simmer and cook for about 2 minutes, stirring frequently, until it lightly coats the back of a spoon.

If it becomes too thick, add a small splash of broth or milk. Return the shrimp and any juices to the skillet and warm through briefly.

Finish the cheesy grits: Remove the grits from the heat. Stir in 2 Tbsp butter and 1 cup grated cheddar cheese until fully melted and smooth. The grits should be soft and creamy enough to spoon easily.

Garnish and serve: Divide the cheesy grits evenly between four bowls, about 1 cup per serving. Spoon the shrimp and plenty of the silky pan sauce over each portion, then garnish with 2 sliced green onions. Serve immediately, and enjoy!

Serving Suggestions

I like to get these Cajun shrimp and grits to the table straight away, when the grits are still soft and creamy and the shrimp are perfectly tender. A side of sautéed green beans or garlicky sautéed spinach keep things fresh and simple, while collard greens are a classic Southern side with plenty of savory flavor. Homemade cornbread and warm, fluffy biscuits are also traditional choices and perfect for scooping up every last bit of that silky pan sauce. I also love adding some stewed tomatoes and okra to my bowl. They bring a tangy tomatoey flavor that I think works especially well with the rich grits and bold Cajun seasoning.

Storage & Reheating

Shrimp and grits are definitely best served fresh, as the grits can firm up in storage. If you don’t need all four servings, you can adjust the number of servings in the recipe card above, and the ingredient amounts will update automatically. However, if you do have leftovers, don’t let them go to waste! Store them in an airtight container in the refrigerator for up to 3-4 days.

Reheating

Reheat the grits gently on the stovetop or in the microwave, stirring in a splash of milk, broth, or water until they’re creamy again. Give them a good mix while reheating to loosen them up. I’d warm the shrimp and sauce separately over low heat when possible, then spoon them over the grits. This helps prevent the shrimp from overcooking and becoming tough.

If the grits have completely solidified, I like to slice them up and pan fry them in some butter to make grit cakes. Yum!!

Freezing

Freeze the grits and the shrimp (with sauce) in separate freezer-safe containers for up to 2-3 months. Thaw both in the refrigerator overnight, then reheat them separately so you can loosen the grits with extra liquid without overcooking the shrimp. The sauce may separate after freezing and thawing, so stir the shrimp and sauce while reheating to help it recombine.

Love Grits? Try These Easy Recipes Next:

• Our BBQ Meatballs with Cheese Grits combine tangy barbecue sauce with tender baked meatballs and buttery grits.
• I can never resist these Sweet Potato Grits with their creamy texture and warm cinnamon and nutmeg flavors!
• These Cheddar Grits Breakfast Bowls are endlessly customizable with your favorite eggs and toppings.

More Delicious Shrimp Recipes

Shrimp Boil

$16.54 recipe / $2.76 serving

Blackened Shrimp Pasta

$8.07 recipe / $2.01 serving

Shrimp Po’ Boys

$12.89 recipe / $2.14 serving

Air Fryer Fried Shrimp

$5.36 recipe / $2.68 serving

The post Shrimp and Grits appeared first on Budget Bytes.

“This one was such a hit! Meal preps like a dream, takes about half an hour to prepare, and, of course, is delicious! One of my housemates, who normally isn’t much into meatless dishes, texted me at work to say that it was “EXTREMELY good.” As with any dish involving lemons, using Meyers really takes it to the next level. I’ve been waiting all year to make this until the really fresh tomatoes come in, and I’m so glad I did! This is fresh and zippy, but also hearty and filling.”

Rose

One Batch, Days of Easy Lunches

I’m much more likely to keep up with meal prep when it’s THIS easy. Cold meal-prep lunches like this lentil salad are the real MVP because I can pull one straight from the fridge, give it a quick stir, and eat without cooking or reheating anything. It’s bright, tangy, fresh, and layered with different textures, and is something I’m actually excited to eat several days into the week.

I also just really love lentils in general. They’re an affordable source of plant-based protein and fiber that helps keep me full and satisfied. I use brown lentils here because they’re easy to find and hold up well in a chilled salad (as long as they aren’t overcooked). My biggest tip is to start checking them a few minutes before the package suggests, since cooking times can vary. Catching them early helps them become tender without turning mushy once they’re tossed with the dressing. Plus, the flavors only get better as the lentils and vegetables marinate in the tangy homemade lemon-garlic dressing!

Meal Prep It!

This lentil salad tastes great right after mixing it all up, but it gets even better with time in the fridge (leftovers FTW!), which makes it perfect for meal prep! It keeps well for about 3-4 days, and it’s meant to be eaten cold, so there’s no reheating needed! Just remember to give it a quick stir before eating to redistribute that wonderful dressing.

My usual choices to pack up with this salad are sliced cucumbers with a scoop of homemade hummus or tzatziki. I’ll sometimes swap the cucumber for some naan for dipping when I want something more filling. But either way, I’m always happy with a dip-and-scoop lunch! If I want to make it even more substantial, I’ll add sliced baked chicken breast and some extra greens. Each of these sides keep pretty well in the fridge. I use airtight containers with dividers to keep anything fresh (see the photo below).

There are plenty of easy ways to bulk this salad up, too. You can stir in a few easy extras and pop the whole thing straight into the fridge instead of prepping separate sides (ideal when time is short!). Try chopped rotisserie chicken, canned chickpeas (drained and rinsed), diced cucumber, sliced bell pepper, or cooked and cooled rice.

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Marinated Lentil Salad

This easy Lentil Salad is bright, flavorful, and infused with bold flavors like garlic and lemon. Eat it as a side dish, meal prep it, or make it a meal!

Course Salad

Cuisine American

Total Cost $7.29 recipe / $1.22 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings (1 cup each)

Calories 234kcal

Author Beth Moncel

Equipment

• Medium Pot
• Zester
• Mixing Bowls

Ingredients

LEMON GARLIC DRESSING

• 1 lemon juice and zest, $0.64
• ¼ cup olive oil 2oz., $0.70
• 2 garlic cloves minced, (1 Tbsp) $0.12*
• ½ Tbsp dried oregano $0.11
• ½ tsp salt $0.02
• ¼ tsp black pepper freshly cracked, $0.04

SALAD

• 1 cup dry brown lentils uncooked, (200g) $0.85**
• ½ bunch fresh parsley chopped, (50g, ½ cup) $0.49
• 10 oz. grape tomatoes halved, $2.78
• ¼ small red onion small dice, (80g, about ¼ cup) $0.23***
• 2 oz. feta crumbled, $1.31

Instructions

• Gather and prepare all ingredients.
• Cook the lentils according to the package directions. For most brown lentils, bring 3 cups of water to a boil in a pot, add the lentils, and continue boiling for 20 minutes, or until the lentils are tender. Drain the lentils in a colander and rinse briefly with cool water until they are cooled.
• While the lentils are cooking, prepare the lemon garlic dressing. Use a microplane, zester, or small-holed cheese grater to remove about 1 Tbsp of the lemon’s zest (the thin, yellow, outer layer of the peel). Set the zest aside. Juice the lemon and measure ¼ cup of the juice to use for the dressing.
• In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
• Rinse the parsley well, shake off as much water as possible, then pull the leaves from the stems. Roughly chop the parsley leaves. Cut the grape tomatoes in half. Finely dice the red onion.
• When the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the chopped parsley, tomatoes, red onion, crumbled feta, lemon zest, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing.
• Serve immediately, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors.

See how we calculate recipe costs here.

Notes

*Garlic cloves can vary quite a bit in size. Two medium cloves should yield about 1 tablespoon minced. Use one clove instead for a milder garlic flavor.

**This recipe works best with lentils that hold their shape after cooking, such as brown, green, or even black lentils. Rinse and sort the dried lentils before cooking to remove any debris. There’s no need to soak the dried lentils first. If using canned lentils, rinse and drain them well before adding them to the salad. They’re a convenient shortcut, but the texture will be much softer than using freshly cooked lentils. Avoid red, yellow, and orange lentils, as they become too soft for this salad. 

***If you prefer a milder onion flavor, stir the finely diced red onion into the dressing and let it sit for about 10 minutes before assembling the salad. You can also briefly rinse and drain the diced onion under cold water to soften its sharp bite.

Nutrition

Serving: 1serving (1 cup) | Calories: 234kcal | Carbohydrates: 23g | Protein: 10g | Fat: 12g | Sodium: 309mg | Fiber: 11g

How to Make Lentil Salad Step-by-Step Photos

Gather the salad ingredients: You’ll need 1 cup dry brown lentils, ½ bunch fresh parsley, 10 oz. grape tomatoes, ¼ small red onion, and 2 oz. feta.

Gather the dressing ingredients: You’ll need 1 lemon, ¼ cup olive oil, 2 garlic cloves, ½ Tbsp dried oregano, ½ tsp salt, and ¼ tsp black pepper.

Cook the lentils: Begin by cooking 1 cup dry brown lentils. Lentils are incredibly easy to cook. It’s a lot like cooking pasta! Bring 3 cups water to a boil in a medium pot, add the lentils, and cook for about 20 minutes, or according to the package directions. Start checking them a few minutes early. You want the lentils tender through the center but still holding their shape, not soft or mushy.

Drain and cool: Drain the cooked lentils in a colander and rinse them briefly with cool water until cooled. Give the colander a good shake, then let the lentils drain thoroughly to avoid the salad getting watery.

Prep the lemon: While the lentils are cooking, prepare the lemon garlic dressing. Remove about 1 Tbsp zest from the lemon using a microplane, zester, or small-holed cheese grater. Set the zest aside for later. Juice the lemon and use about ¼ cup for the dressing.

Make the dressing: Add ¼ cup olive oil, 2 minced garlic cloves (about 1 Tbsp), ½ Tbsp dried oregano, ½ tsp salt, and ¼ tsp black pepper to the bowl of ¼ cup lemon juice.

Whisk everything together until well combined. Set the dressing aside so it has a few minutes to blend.

Prepare the vegetables: Rinse ½ bunch parsley (50g) well, shake off as much water as possible, and roughly chop enough to make about ½ cup. Halve 10 oz grape tomatoes and finely dice ¼ small red onion (about ¼ cup).

I really don’t like including small amounts like “¼ red onion” in recipes, but red onion is one of those ingredients that is very potent and you really only need a small amount. To avoid wasting the rest of the onion, consider adding it to salads, pizzas, frittatas, or pickling the onions for longer storage!

Assemble the salad: Once the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the 1 Tbsp lemon zest, ½ cup chopped parsley, 10 oz halved grape tomatoes, ¼ cup finely diced red onion, and 2 oz crumbled feta. Pour the prepared lemon garlic dressing over everything.

Mix and serve: Gently stir everything together until the lentils and vegetables are evenly distributed and coated in the tangy dressing. Serve the lentil salad right away, or refrigerate it until you’re ready to eat. I prefer it after a rest in the fridge (about 30 minutes) because it gives the flavors time to mingle and get even more delicious. Give it another good stir before serving to redistribute the dressing. Enjoy!

Serving Suggestions

This lentil salad never lasts me long…I can never stop scooping forkfuls into my mouth! In reality, though, this marinated lentil salad makes about 6 cups, so depending on how you serve it, it’s about six servings. It’s made to be served cooled, or chilled after resting in the fridge.

Most of the meal prep ideas I shared above work just as well for dinner, too. You can enjoy it as a hearty salad, serve it with your favorite protein (like the baked chicken I mentioned), or stuff it into a warm pita bread. I especially love making hummus bowl with a generous scoop of hummus (try our white bean hummus for a different option!), this lentil salad, and some lemon wedges for squeezing. For a summery vegetarian meal, I’d pair this lentil salad with BBQ grilled tofu or black bean burgers. Both are easy to prepare while the salad rests in the fridge! Or if you’re in the mood for something heartier, my beef kofta meatballs lean into the same Mediterranean flavors as the salad and make an especially satisfying meal!

Storage Instructions

Store leftovers in an airtight container in the refrigerator for 3-4 days. The lentils and vegetables hold up well, and the flavor gets even better after a little time to marinate. Give it a good stir before serving to redistribute the dressing. Drain off any excess liquid if the tomatoes release a lot of juice.

Freezer

I don’t recommend freezing this lentil salad. The lentils themselves freeze well, but the tomatoes, parsley, feta, and onion can become watery or lose their texture once thawed. For the best results, I always enjoy it fresh from the refrigerator!

Other Lentil Salads to Try:

• This Lentil and Cranberry Salad combines tender lentils with dried cranberries, crunchy walnuts, and a tangy balsamic dressing that’s great for lunches AND holiday tables!
• For another fresh way to enjoy lentils, our Summer Lentil Salad is full of sweet corn, juicy tomatoes, basil, and a light vinaigrette that’s perfect for warm-weather meals.
• My Wilted Kale and Lentil Salad is a heartier option made with earthy lentils, tender kale, and a warm bacon vinaigrette.

More Easy Lentil Recipes

Lentil Loaf

$9.55 recipe / $0.95 serving

Lentil Tacos

$7.43 recipe / $0.93 serving

Creamy Marry Me Lentils

$6.69 recipe / $1.67 serving

Vegan Lentil Stew

$6.45 recipe / $0.80 serving

The post Lentil Salad appeared first on Budget Bytes.

A Slow Cooker Chicken Ramen That’s Big on Flavor

We’re no strangers to ramen here at Budget Bytes. It’s an inexpensive way to fill your belly, and there are so many easy ways to make instant ramen noodles taste better. My slow cooker version takes that idea one step further. It turns two humble packets of noodles into a hearty standalone meal with tender shredded chicken, plenty of vegetables, and a complex-tasting broth made from affordable pantry ingredients.

Unlike many of our other ramen recipes (which make one or two bowls at a time), this one makes a BIG batch, so there’s enough to feed the family, serve a small group, or portion out for later. As the chicken and veggies cook together, the broth becomes deeper, more rounded, and even more delicious. Then I add the noodles during the final 15 minutes, once the chicken is ready to shred. This helps them get nice and tender without sitting in the slow cooker for hours and turning mushy.

This slow cooker chicken ramen recipe already includes some of my favorite ramen add-ins, but there’s still plenty of room to pile on extra toppings if you’re feeling fancy. It’s not your average college ramen, but would still work on a college-student budget!

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Slow Cooker Chicken and Vegetables Ramen

This Slow Cooker Chicken and Vegetables Ramen transforms a couple of ramen packs into a big-batch dinner with tender chicken and fresh vegetables.

Course Main Course

Cuisine Asian

Total Cost $12.03 recipe / $1.50 serving

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 8 servings (1.5 cups each)

Calories 253kcal

Author Melissa Nolan

Equipment

• 6-Quart Crockpot
• Mediuim Bowl

Ingredients

• 1½ lb. chicken breasts 680g, (2 breasts) $4.00*
• 8 oz. mushrooms cleaned and sliced, (227g) $1.94
• 1 small onion sliced thinly, (2 cups, 225g) $0.62
• 1 red bell pepper sliced thinly, (1 cup, 100g) $1.48
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 2 tsp fresh ginger minced, $0.03
• 3 cups chicken broth 24 oz., $0.39**
• 1 cup soy sauce 8 oz., $0.85***
• ½ cup rice vinegar 4 oz., $0.97
• 1 Tbsp toasted sesame oil $0.31
• 1 Tbsp sriracha $0.14
• 1 Tbsp brown sugar $0.03
• 2 packs ramen noodles 3 oz. each, $0.94
• 2 green onions sliced, $0.21

Instructions

• Gather and prepare all ingredients.
• Place the chicken, mushrooms, onions, red bell pepper, garlic, ginger, chicken broth, soy sauce, rice vinegar, toasted sesame oil, sriracha, and brown sugar in the crockpot. Fold all the ingredients together to combine.
• Place the lid on and cook on high for 3 hours.
• After 2 hours and 45 minutes, remove the chicken from the crock pot and place it in a medium-sized bowl. Using two forks, pull the chicken into bite-sized pieces.
• Open the packs of ramen and discard the flavor packets. Place the ramen noodles in the crockpot and top with the chicken to submerge it in the broth. Continue cooking for the last 15 minutes.
• Turn off the slow cooker, stir everything together, and top the ramen with sliced green onions and your favorite toppings. Enjoy!

See how we calculate recipe costs here.

Notes

*I tested this recipe with both chicken breasts and chicken thighs (boneless & skinless). Both work great with no adjustments needed, so use what you’ve got! Always thaw frozen chicken before adding it to the slow cooker to ensure it cooks safely and evenly.

**I like to use Better Than Bouillon for my chicken broth to keep costs low.

***If you’re sensitive to salt, use a low-sodium soy sauce and taste before adding any extra seasoning.

You can adjust the seasoning to your preference: Add more or less sriracha to control the spice, use less soy sauce (or a low-sodium option) if you don’t love a salty broth, or add more brown sugar if you want it sweeter.

Nutrition

Serving: 1serving (1.5 cups) | Calories: 253kcal | Carbohydrates: 20g | Protein: 25g | Fat: 8g | Sodium: 2525mg | Fiber: 2g

how to make Slow Cooker Chicken and Vegetables Ramen Step-by-Step Photos

Gather all of your ingredients.

Build the broth: Add 1½ lb. chicken breasts, 8 oz. sliced mushrooms, 1 sliced onion, 1 sliced red bell pepper, 2 minced garlic cloves, and 2 tsp minced fresh ginger to your slow cooker. Pour in 3 cups chicken broth, 1 cup soy sauce, ½ cup rice vinegar, 1 Tbsp toasted sesame oil, 1 Tbsp sriracha, and 1 Tbsp brown sugar. Gently stir everything together to coat the vegetables and dissolve the sugar.

Slow cook until the chicken is tender: Cover with the lid and cook on HIGH for 3 hours. The vegetables will soften, the broth will become deeply flavorful, and the chicken should be cooked through and easy to shred. If you’re unsure, check the thickest part of the chicken with an instant-read thermometer. It should register 165°F.

Shred the chicken: After 2 hours and 45 minutes, transfer the chicken breasts to a medium bowl. Use two forks to shred the chicken into bite-sized pieces.

Cook the ramen: Open 2 packs ramen noodles and discard the seasoning packets. Add the noodle blocks to the slow cooker, gently pressing them into the broth.

Add the shredded chicken back to the slow cooker on top of the noodles. Cover and cook for the final 15 minutes. The noodles should be tender but still hold their shape.

Garnish and serve: Give everything a good stir so the chicken, vegetables, and noodles are evenly distributed throughout the broth. Divide between bowls and top with 2 sliced green onions and any additional toppings you like (optional). Serve your crockpot chicken and vegetable ramen while it’s piping hot. Enjoy!

Serving Suggestions

I like topping my ramen with a soy-marinated egg and a sprinkle of sesame seeds, as seen in the photos here. A soy-marinated egg is simply a soft-boiled egg left to soak in a soy sauce mixture made with many of the same ingredients already used in this recipe. You can see exactly how we make them in this video on our YouTube channel! Lime wedges, jalapeño slices, seaweed, corn, chili oil, cilantro, and our easy fermented vegetables are also delicious toppings.

This slow cooker chicken ramen also pairs nicely with our Thai cucumber salad or sesame slaw if you want something fresh and crunchy on the side.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you’re planning ahead, I recommend storing the broth and shredded chicken together without the noodles, then cooking fresh packs of ramen when reheating. But if everything is already mixed together, don’t worry! It’ll still taste delicious. Just note the noodles will soak up some of the broth and soften a bit over time.

Reheating

Reheat individual portions gently on the stovetop over medium-low heat or in the microwave until steaming hot. If the noodles have soaked up some of the broth, stir in a splash of water or chicken broth to loosen everything back up.

If you stored the broth and chicken only, bring them to a gentle simmer, then add the fresh blocks of ramen and cook for 2-3 minutes before serving.

Freezing

For the best results, freeze just the broth and shredded chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator (or use the defrost function on your microwave). Then reheat the broth on the stovetop and cook the fresh blocks of ramen directly in the hot broth before serving.

You can also freeze the noodles with the broth, but expect them to be a little softer after thawing and reheating!

Love Ramen? Try These Easy Recipes Next:

• Our Coconut Curry Ramen is perfect for busy nights when you want all the comfort of ramen, but with a creamy curry twist and hardly any prep!
• For a quick meat-free bowl, this Vegan Creamy Mushroom Ramen is packed with mushrooms and spinach in a smooth and flavorful broth.
• This Gochujang Ramen with Tofu is another easy ramen upgrade I love, with a spicy, savory broth that’s ready in around 15 minutes.

More Slow Cooker Dinner Recipes

Slow Cooker Jambalaya

$11.02 recipe / $1.37 serving

Crockpot Beef Stew

$14.08 recipe / $1.41 per cup

Slow Cooker Chicken Taco Bowls

$11.17 recipe / $1.86 serving

Crockpot Mac And Cheese

$7.54 recipe / $1.25 serving

The post Slow Cooker Chicken and Vegetables Ramen appeared first on Budget Bytes.

Make School Lunches Easier

When I’m talking with my kids about their upcoming lunches for the week (typically right before our weekly grocery haul), I try to offer options that include ingredients that can also be used in other meals, like dinner, or snacks for everyone. The lunch plan I’ve shared below is just 1 weeks’ worth of super easy options (Monday-Friday.) But let’s say you want to mix it up the following week; sending your kids with shredded chicken inside their quesadilla also means the rest of that shredded chicken could go into chicken noodle soup or chicken enchiladas for the whole family’s dinner!

Most of these back-to-school lunchboxes are as simple as slicing up some fruit or veggies and adding a protein and a grain. There’s also plenty of room to swap ingredients based on what your kids enjoy, or to adjust depending on their appetites! You can jump straight to the lunch box ideas below, or keep reading for my top tips and a few helpful facts before you get started.

5 Back-to-School Lunch Box Ideas

These five bento boxes are built around the solid existing USDA guidelines, Budget Bytes’ recipes, and one simple goal of packing lunches your kid will actually eat…because food that comes home untouched is money wasted. I’ve also filled them with foods that taste great chilled with an ice pack or served at room temperature, so you can keep things simple and feel confident everything stays safe until lunchtime.

1. Turkey Pinwheel Lunch Box

Cost: $3.16-$3.83

• Grain: 2 whole-wheat or flour tortillas ($0.60)
• Protein: 4 slices deli turkey ($1.80) and 2 Tbsp. cream cheese ($0.18)
• Veggie: ⅓ cucumber ($0.25) and/or 1 carrot ($0.22) (You can sneak in some greens like spinach if you have it on hand!)
• Fruit: ½ cup grapes ($0.33) and/or 1 orange ($0.45 when purchased in a 4 lb. bag)

Our turkey pinwheels use familiar ingredients that most kids already know and enjoy. The cream cheese helps keep the spirals together, making them easy to pack and a little less messy for kids to eat. I also love that they’re QUICK to assemble. They’re no more work than a regular sandwich, really, but my daughter is much more excited to see them in her lunch box!

I always recommend asking your kids which fillings and sides they actually like before packing their lunch. I find that getting them involved, even in a small way, usually means less food gets wasted. This lunchbox as a whole is also exceptionally budget-friendly because it relies on standard grocery staples like flour tortillas, deli turkey, cream cheese, and high-yield fresh produce like carrot sticks and cucumbers that can easily be reused throughout the week to minimize grocery waste. Win-win!

2. Cheese Board ‘Lunchable’ Box

Cost: $1.81-$3.41

• Grain: 10 store-brand whole-grain crackers ($0.20)
• Protein: 2 oz. cheese ($0.46), plus 2 slices deli ham ($0.60) or 2 slices deli turkey ($0.90), if using
• Veggie: ⅓ cucumber ($0.25) and/or 1 carrot ($0.22)
• Fruit: ½ cup grapes ($0.33) and/or 1 orange ($0.45 when purchased in a 4 lb. bag)

This lunch is based on our cheese board lunch box, just made a little more kid-friendly. It’s basically a homemade version of the store-bought lunch kits kids already know (tell them they can help make their own Lunchables!). They can stack the crackers, cheese, and deli meat themselves, which I think makes lunch feel more fun and gives them some control over what they eat.

I also built this one around simple, wholesome ingredients that are easy to keep on hand. It’s a real budget hero because there’s no cooking involved, and you can prep it up to 3 days ahead using affordable blocks of cheese, any little odds and ends already in the refrigerator, whole-grain crackers, and shared fruit like grapes or oranges. Add an ice pack, and it’s ready to go.

3. Peanut Butter Dippers Box

Cost: $1.09

• Grain: 22 store-brand mini pretzels ($0.16)
• Protein: 2 Tbsp peanut butter ($0.14)
• Veggie: 2 ribs celery ($0.52)
• Fruit: Apple slices ($0.27 – 1 apple from a 3 lb. bag of Gala apples)

I had to include a riff on our peanut butter lunch box for this back-to-school lunch post! Because give a kid a dip and lunch suddenly has an activity built right in. I went with celery and apples here since they’re classic peanut butter dippers and tend to last much longer than more delicate fruit like berries. There’s also very little chance of anything turning into a soggy mess before lunchtime. If you like, you can toss the apple slices with a little lemon juice to avoid them going brown (optional, but worth it if it means your kids will eat them).

This lunch box keeps grocery costs low with pantry staples like pretzels and peanut butter, plus fruits and veggies with a good shelf life. Peanut butter is also a secret nutrient powerhouse, if you didn’t know! It packs a punch of protein and healthy fats, which gives this simple lunch a little more staying power and will do a pretty darn good job at keeping your kiddos satisfied through the afternoon. And my favorite part of this whole lunch box is that I can throw it together in literally 2 minutes. It’s just a case of slicing the apple and celery, spooning in the peanut butter, and adding a handful of pretzels!

If peanut butter isn’t allowed at your child’s school, you can look for a nut-free spread that is seed-based (like Sunflower Butter) or almond butter if other nuts are ok and just peanuts aren’t allowed.

4. Cheesy Kidney Bean Quesadilla Box

Cost: $1.41

• ​​Grain: 1 whole wheat or flour tortilla ($0.30)
• ​Protein: about ¼ can of kidney beans ($0.21) and 1 oz cheddar cheese ($0.23)*
• ​​Veggie: ½ sliced green bell pepper (any veggies you have on hand work here!) ($0.22)
• ​Fruit: Orange slices ($0.45 per orange if you get a 4lb bag)

(Note: This is a really simple version of my popular cheesy kidney bean quesadillas. I made the filling using only kidney beans and cheese to keep costs down, and make them more palatable for picky kids! If you have some spices and frozen veggies on hand, feel free to make the more elaborate version! For these photos, we made the simplified version.)

This option maximizes your grocery dollars by prioritizing a low-cost and high-nutrient plant-based protein. You don’t need me to tell you this, but canned kidney beans and a pack of tortillas only cost pennies per serving! Bring it all together with shredded cheese (utilizing the leftover cheese from the cheese lunch box from earlier in the week), and you should have just enough leftover to make these quesadillas stick together and taste nice and cheesy! Oh, and I can attest that they taste just as delicious at room temp or cold, so no need to reheat them! 😉

It’s a great ‘all-arounder’ lunch box because it’s a stellar vehicle for sneaking fiber and iron into a picky eater’s diet! You can also batch-cook or meal-prep the quesadillas over the weekend to get ahead for the week. I’d make a big batch, let them cool, and refrigerate them in an airtight container. These kidney bean quesadillas are a great option for dinner too, so make a few extra and use those leftovers for lunch the next day!

5. Hummus Box

Cost: $1.66-$1.91

• ​​Grain: 1 whole grain pita, cut into 6 triangles ($0.54)
• ​​Protein: ½ cup plain hummus ($0.57)
• ​​Veggie: ⅓ cucumber ($0.25) and/or 1 carrot stick ($0.22)
• ​Fruit: ½ cup grapes ($0.33, any fruit you still have on hand works here!)

Hummus is a super affordable, nutrient-dense plant-based protein (especially when you make it yourself!), and the accompanying ingredients I’ve gone with, carrots and cucumbers for dipping, and grapes, can easily be shared across multiple school days to minimize food waste. My favorite hummus recipe is my white bean hummus. It’s a great option if your kid doesn’t love the usual chickpea-based hummus or if white beans are what you already have on hand! But don’t worry if you’re already pulling your hair out because you’re stressed and short on time…store-bought hummus is just fine! I based the cost for this back to school lunch on store-bought, store-brand hummus. 

Again, the dipping is half the fun here. The pita triangles are easy for little hands to grab, and the carrots and cucumbers give them plenty to dunk into the hummus. This is definitely one where I recommend using a bento-style lunch box, because the separate compartments keep the hummus contained and stops the pita from getting soggy.

I’d also happily pack this one for my own lunch! There’s almost zero prep work, making it the fastest, no-cook morning lifesaver imaginable. And it’s exceptionally flexible, allowing me to easily clear out and utilize whatever fresh veggies are already lingering in the fridge.

Resources:

• 1. School Nutrition Association (SNA) Annual Reports: They regularly publish school nutrition trends and cost analyses tracking what it costs to produce meals versus what families are charged.
• 2. Education Data Initiative (School Lunch Debt & Cost Statistics): This national database tracks the exact $3.09 average public school lunch cost and compiles the national $556 annual average per student.

More Easy Lunch Ideas

Easy Lunch recipe Ideas

The Pizza Roll Up Lunch Box

$5.64 recipe / $1.41 serving

The Tuna Salad Lunch Box

$7.68 recipe / $1.92 serving

The Bagel Lunch Box

$5.32 recipe / $1.33 serving

The post 5 Back-to-School Lunches appeared first on Budget Bytes.

One-Pan Pizza Pasta Casserole

I’ve taken my mom’s classic pizza casserole and made it even easier. It was always a humble dish that helped get our family fed quickly, but it also happened to be one of my absolute favorites. In my version here, the pasta cooks right in the tomato sauce, so there’s no separate pot of water to boil and one less dish waiting for you afterward. As it simmers, the pasta soaks up all that flavor before the skillet heads into the oven for a bubbly, lightly golden cheesy finish.

It still tastes just as nostalgic as I remember, only now the cleanup is a whole lot easier! I also love that pretty much any pasta sauce works here. If you’ve got a batch of homemade marinara in your freezer, go ahead and use it! Or just grab whatever jar of pasta sauce is hanging out in your pantry for an easy win. You can also pile on any pizza toppings your family loves. Go full supreme (like I have here), keep it simple with cheese, or even Hawaiian (I won’t judge!). However you build this dish, I already know it’ll have you and yours coming back for more!

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Skillet Pizza Casserole

This cheesy Skillet Pizza Casserole recipe combines saucy pasta, Italian sausage, veggies, pepperoni, and melty mozzarella in one easy pan dinner!

Course Main Course

Cuisine American

Total Cost $12.31 recipe / $2.05 serving

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings (1.5 cups each)

Calories 584kcal

Author Ashley Dodenhoff

Equipment

• Large/Deep Oven-Safe Skillet with a Lid

Ingredients

• 1 lb. ground Italian sausage $3.62*
• 1 small yellow onion diced, (145g) $0.70
• 1 green bell pepper diced, (145g) $0.86
• 8 oz. mushrooms sliced, (120g) $2.04
• 3 garlic cloves minced, $0.22
• 8 oz. rotini pasta uncooked, $0.54**
• 24 oz. pasta sauce $1.58***
• 1 cup water $0.00
• 1 tsp Italian seasoning $0.04
• ¼ tsp crushed red pepper flakes optional, $0.01
• ¼ tsp salt $0.02
• ¼ tsp black pepper freshly cracked, $0.04
• 1½ cups mozzarella cheese shredded, $1.47
• 25 pepperoni slices 50g, $0.85
• ¼ cup black olives sliced, (28g) $0.32

Instructions

• Gather and prep all ingredients. Preheat the oven to 375°F.
• Heat a large oven safe skillet over medium heat and add sausage and cook for about 5-7 minutes until browned, breaking it up with a spoon.
• Stir in onion, bell pepper, mushrooms, and garlic. Cook for 4-5 minutes until softened and fragrant.
• Stir in the uncooked rotini pasta, pasta sauce, water, Italian seasoning, red pepper flakes, salt, and pepper. Make sure pasta is mostly submerged in sauce.
• Reduce heat to low, cover****, and simmer for 10-12 minutes until pasta is al dente and sauce is mostly absorbed. Make sure to stir occasionally to keep pasta from sticking.
• Sprinkle mozzarella evenly over the top. Arrange pepperoni slices and sprinkle with black olives. Bake in the oven for 10-15 minutes uncovered, until the top is browned and the cheese is melted and bubbly.
• Let sit for 5 minutes before serving for the casserole to set. Garnish with fresh basil and Parmesan (optional, if you've got them) and enjoy!

See how we calculate recipe costs here.

Notes

*I use sweet Italian sausage because it adds plenty of savory seasoning without making the casserole spicy. Mild or hot Italian sausage will also work. If you use plain ground beef, chicken, or turkey, you may want to add extra seasoning and adjust the salt to taste to make up for the seasonings you’ll lose from swapping out the Italian sausage.

**I always use rotini whenever I make this pizza casserole because I love how the sauce clings to every twist! Penne or another similarly sized pasta should also work, but keep in mind that different pasta shapes can cook at different rates. If the pasta isn’t fully cooked, add a splash of water (if needed), cover the skillet, and let it simmer until al dente. If there’s excess liquid and the pasta is already done, simmer uncovered for a few minutes to let it reduce.

***You can use a homemade sauce or any preferred brand of pasta sauce here. Even plain tomato sauce or passata with additional seasonings (about 1 teaspoon of Italian seasoning and salt to taste) will work if that’s what you have on hand. 

****If your skillet doesn’t have a lid, covering with aluminum foil will do the trick!

No large oven-safe skillet? You can cook the sausage, vegetables, pasta, and sauce in a regular skillet, then transfer everything to a baking dish before adding the cheese and toppings. The baking time may be slightly longer because cast iron holds onto heat better than most glass or ceramic baking dishes.

Nutrition

Serving: 1serving | Calories: 584kcal | Carbohydrates: 40g | Protein: 27g | Fat: 36g | Sodium: 1591mg | Fiber: 4g

How to Make Skillet Pizza Casserole Step-by-Step Photos

Gather all your ingredients and preheat the oven to 375°F.

Brown the sausage: Heat a large, deep, oven-safe skillet over medium heat. Add 1 lb. ground Italian sausage and cook for 5-7 minutes, breaking it into small crumbles as it cooks. The sausage should be fully browned with no pink bits left.

Cook the veggies: Add 1 diced onion, 1 diced green bell pepper, 8 oz. sliced mushrooms, and 3 cloves minced garlic. Cook for 4-5 minutes, stirring often, until the onion looks translucent, the pepper begins to soften, and the mushrooms have reduced in size. The garlic should also smell fragrant.

Add the pasta and sauce: Stir in 8 oz. uncooked rotini, 24 oz. pasta sauce, 1 cup water, 1 tsp Italian seasoning, ¼ tsp crushed red pepper flakes, ¼ tsp salt, and ¼ tsp black pepper. Stir well, scraping along the bottom of the skillet, then press the rotini down so it’s submerged in the sauce.

Once the sauce begins bubbling gently, reduce the heat to low and cover the skillet with a fitted lid or tightly with aluminum foil. Simmer for 10-12 minutes, stirring every few minutes to prevent the pasta from sticking or cooking unevenly. Replace the lid quickly each time to hold in the heat and steam.

Check the pasta and add the cheese: Taste a piece of rotini before adding the cheese. It should be al dente, meaning tender with a slight bite, and the sauce should still be loose enough to keep everything saucy. If the pasta is too firm and most of the liquid has disappeared, stir in a small splash of water, cover, and simmer for a few more minutes. If the pasta is ready but the sauce looks too loose, simmer uncovered briefly to let it reduce.

Now sprinkle 1½ cups shredded mozzarella evenly over the pasta. Arrange about 25 pepperoni slices over the cheese, then scatter ¼ cup sliced black olives on top.

Bake the casserole: Transfer the uncovered skillet to the oven and bake for 10-15 minutes, or until the cheese is completely melted and bubbly with lightly golden spots. The sauce should also be bubbling gently around the edges.

Let it set and serve: Carefully remove the skillet from the oven and let your pizza casserole sit for 5 minutes. This gives the sauce time to thicken slightly and makes it easier to scoop and serve. Garnish with fresh basil and grated Parmesan (optional), then enjoy!

Serving Suggestions

This skillet pizza casserole is plenty filling on its own as it’s pretty much a full meal in one pan. You can definitely add some greens to your plate to finish things off, though! I like to serve it with a crisp simple side salad tossed in a light balsamic dressing. The tangy dressing keeps the meal feeling fresh and goes well with the rich tomato sauce and melty cheese. Or you add some garlic bread or cheesy breadsticks when you want to fully lean into pizza night. They’re also perfect for scooping up any sauce left behind!

Right before serving, I like to garnish my serving with fresh basil, grated Parmesan, or a drizzle of hot honey for a little sweet heat. These are all optional, but they really add to the pizza flavor! I also think it would be fun to set out additional toppings (extra olives, banana peppers, crushed red pepper, fresh herbs, whatever you’ve got) so everyone can customize their portion how they like.

Storage & Reheating

Let any leftovers cool before storing in an airtight container in the fridge for up to 3-4 days. The pasta will soak up more of the sauce as it sits, but leftovers of this casserole are delicious regardless!

Reheating

I usually microwave individual portions until heated through. I’ll sometimes add a splash of water to loosen the sauce if needed. You can also reheat this recipe covered in a 350°F oven until warmed through (about 15-20 minutes).

Freezing

Cool the pizza casserole completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Just note the pasta and veggies will be softer after thawing, so only freeze this recipe if you don’t mind those texture changes.

Love Pizza Flavors? Try These Recipes Next:

• Got leftover toppings from this casserole recipe? Add them to a Pizza Pasta Salad for lunch the next day!
• These Pizza Melts combine pizza and grilled cheese in one crispy, cheesy 15-minute lunch.
• I love how Calzones are endlessly customizable with whatever pizza toppings fit your budget.

More One-Pot Pasta Recipes

One Pot Veggie Pasta

$9.43 recipe / $2.36 serving

One Pot Creamy Sun Dried Tomato Pasta

$4.22 recipe / $1.06 serving

One Pot Cheeseburger Pasta

$5.03 recipe / $1.26 serving

One Pot Creamy Pesto Chicken Pasta

$11.77 recipe / $2.94 serving

The post Skillet Pizza Casserole appeared first on Budget Bytes.

“My husband and I have been wanting to make this for a while, but were slightly intimidated, and this wasn’t warranted. The recipe was so easy, and the ingredients came together so seamlessly. Make this recipe, you will be proud of yourself. Nothing better than fresh bread! Thank you for your amazingness yet again, Beth!”

Michelle

An Easy Pita Bread for Beginners

Pita is a traditional, round, leavened flatbread often served throughout the Middle East and Mediterranean. This recipe here is my easy at-home version, and it’s perfect for beginners (I first shared this homemade pita bread recipe way back in 2010, and the simple method I use STILL stands!)

The dough for this one is a little different from my homemade naan, with warm water, yeast, sugar, olive oil, whole wheat flour, all-purpose flour, and salt, but the execution is almost exactly the same. The biggest difference is that these pitas bake in a super-hot 500ºF oven instead of in a skillet. That intense heat quickly turns the moisture in the dough into steam, causing each evenly rolled round to puff up and separate into two soft, tender layers. I remove them once they’re fully inflated but still pale so they stay soft and lightly chewy rather than becoming dry and crisp. The small amount of whole wheat flour gives them a slightly nuttier flavor and a little extra color, but you can replace it with more all-purpose flour if that’s what you have!

How To Serve

Pita bread is one of those magical ingredients you can use in many ways. Tear it into wedges for dipping, crisp it up in the oven, stuff the pockets with fillings, or use a whole pita as the base for an open-faced sandwich situation. One of my favorite ways to serve it is torn into wedges and dipped straight into my homemade hummus. You can then turn that into a simple mezze-style spread with olives, fresh veggies, and anything else you have on hand!

For a crunchier texture, brush the pita with olive oil and bake it into chips instead. I’ve even tossed them with cinnamon sugar in the past to make cinnamon pita crisps for a sweet snack, and they’re absolutely delicious!

Of course, those handy pockets that form in the oven are also ready to be stuffed. Each flatbread makes a perfectly portioned sandwich, so you can slice it in half, gently pry open the pocket, fill it, and go. One of my favorite lunches at the moment is chicken shawarma, so I like to make extra and keep the leftovers in the fridge. Then I can stuff a pita with the chicken, some salad, and a spoonful of tzatziki sauce for lunch. The filling options are pretty much endless, so I’ve shared even more sandwich ideas below!

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Homemade Pita Bread

Make your own Homemade Pita Bread with this fun, simple recipe. This bread can be used for sandwiches, wraps, salads, or even baked into chips!

Course Bread, Side Dish

Cuisine Middle-Eastern

Total Cost $0.94 recipe / $0.12 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Rise Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 193kcal

Author Beth Moncel

Equipment

• Mixing Bowls
• Wire Rack

Ingredients

• 1⅛ cup warm water 270ml, $0.00
• 1½ tsp instant yeast 5g, $0.24
• 1½ tsp granulated sugar 6g, $0.01
• 1 Tbsp olive oil 15ml, $0.17
• ½ cup whole wheat flour 60g, $0.16
• 2½ cups all-purpose flour 300g, $0.32
• 1 tsp salt 5g, $0.04

Instructions

• Gather and measure all ingredients.
• In a small bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let sit for 5 minutes or until a foam develops on top. Once a foam develops on top, add the olive oil.
• In a large bowl, combine 1 cup of flour (half whole wheat in my case) and the salt. Stir them so they are evenly combined. Add the yeast mixture to the bowl with the flour. Stir to combine.
• Continue mixing in flour until it forms a loose ball that you can no longer stir with a spoon. Turn the ball of dough out onto a floured surface and continue to knead in more flour until a soft and pliable (but not sticky) ball forms. You should have used around 3 cups of flour total and kneaded the dough for at least 3 minutes.
• Place the ball of dough in an oiled bowl, cover loosely and let sit to rise for one hour or until doubled in size.
• Punch down the risen dough and turn it out onto a floured surface. Stretch the dough into a log and cut it into 8 (or 6) equal sized pieces. Shape each piece of dough into a smooth ball and then roll it out into a flat, 6 inch diameter circle.
• Preheat the oven to 500℉ and let the dough circles rest as the oven comes up to temp. Place a damp cloth over the dough circles so they do not dry out.
• When the oven is hot enough, place the dough circles on a wire rack (a couple at a time) and place the rack in the oven. Watch the circles puff up as they bake. When the circle has completely inflated but not yet turned brown, you can remove it from the oven and put in the next batch. If you let them cook until golden brown, they will be crispier and may retain the inflated shape as they cool.
• As you remove the pitas from the oven, stack them on a plate and cover with a damp cloth. The trapped steam will soften them as they cool. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*You can use instant yeast or active dry yeast without making any changes to this recipe.

**I use a little whole wheat flour for a slightly nuttier flavor and extra color, but you can replace it with all-purpose flour if preferred.

***Divide the dough into 8 pieces for smaller, thinner pitas or 6 pieces for larger, slightly thicker pockets. Just make sure each round is rolled thinly (6 inch diameter) and evenly so it puffs properly.

Nutrition

Serving: 1Serving | Calories: 193kcal | Carbohydrates: 37g | Protein: 6g | Fat: 2g | Sodium: 294mg | Fiber: 2g

How to Make Homemade Pita Bread Step-by-Step Photos

Gather all of your ingredients.

Activate the yeast: Combine 1⅛ cups warm water, 1½ tsp sugar, and 1½ tsp instant or dry active yeast in a small bowl. Stir until dissolved, then let it sit for about 5 minutes, or until a layer of foam and small bubbles forms on top.

Now stir in 1 Tbsp olive oil.

Start the dough: Add ½ cup whole wheat flour, ½ cup all-purpose flour, and 1 tsp salt to a large bowl and stir to combine.

Pour the yeast mixture into the bowl of dry ingredients and stir gently to combine.

Add the remaining flour and knead: Gradually mix in the remaining 2 cups all-purpose flour until the dough forms a loose ball and becomes too stiff to stir.

Turn it onto a lightly floured surface and knead for at least 3 minutes, adding only enough flour to stop it from sticking. The finished dough should feel soft, smooth, and pliable, not dry or stiff. You’ll use around 3 cups of flour total, but you may need slightly more or less depending on your dough.

Let the dough rise: Place the dough in a lightly oiled bowl, cover loosely, and leave it in a warm, draft-free spot for about 1 hour, or until doubled in size. If your kitchen is chilly, place it in a turned-off oven with the light switched on.

Divide and roll the dough: Once doubled in size, gently punch down the risen dough, then transfer it to a lightly floured surface.

Now shape the dough into a log, as shown here.

Slice the log into 8 equal pieces. Form each piece into a smooth ball, then roll it into an even 6-inch circle. Keep the surface smooth and free from tears so the steam stays trapped inside as it bakes.

Rest and bake: Preheat the oven to 500ºF and cover the rolled dough with a damp cloth while the oven heats so the edges don’t dry out. Once the oven is fully preheated, carefully arrange a couple of rounds at a time on a plain metal, oven-safe wire rack.

Bake until each round has completely puffed up but is still pale. Leaving them to bake until golden brown will make them drier and crispier.

Cover and cool: Transfer each baked pita to a plate, stack them, and cover with a damp cloth. The trapped steam softens the bread as it cools, leaving it tender and lightly chewy. Repeat with the remaining dough.

Serve and enjoy!

Turn it Into a Sandwich!

Stuffing pita bread and enjoying it like a sandwich is one of my favorite ways to use this flatbread. It’s great for meal prep and easy lunches because you can fill each pocket with whatever you’ve already prepped, leftovers you need to use up, or a few simple sandwich staples. Here are some of my favorite ideas:

• Quinoa tabbouleh with leftover grilled chicken (as shown in the photo below!) This one is super filling, seriously protein-packed, and leans into fresh Mediterranean flavors.
• Homemade falafel with lettuce, tomato, cucumber, and tahini sauce for a hearty plant-based filling.
• Deli ham and cheese, toasted until the bread is warm and the cheese is gooey.
• Traditional chicken salad with crisp lettuce or sliced cucumber.
• Like a pizza pocket with pepperoni, pizza sauce, mozzarella, and any extra toppings you have on hand.
• Scrambled eggs, cheese, and leftover roasted veggies for an easy breakfast sandwich.
• Curry chickpea salad with fresh spinach or crunchy cucumber for a creamy meatless filling.

Storage & Reheating

Once the bread is completely cool, store it in an airtight container or zip-top bag at room temperature for up to 2 days. Make sure the bag is sealed well so they stay soft and don’t dry out.

Refrigerator

For longer storage, keep the cooled pitas in an airtight container or zip-top bag in the refrigerator for up to 4 days.

Reheating

These are best served at room temperature or warm. To reheat, warm them briefly in the microwave, oven, or a dry skillet until soft and warmed through.

Freezer

Place parchment paper between each cooled flatbread, then transfer them to a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature, then reheat using one of the methods above until soft and warm.

Try These Easy Bread Recipes Next:

• When I need fresh bread fast, this easy Soda Bread is where it’s at! It uses just four ingredients, requires no yeast, and is ready in about 40 minutes.
• No-Knead Focaccia Bread bakes up golden and chewy with loads of airy bubbles, olive oil, and herbs. So easy and so good!
• My No-Knead Bread is made with four simple ingredients and a long, hands-off rise to create a deeply golden bakery-style loaf.

Love homemade bread? Try these other easy bread recipes!

More Pita Bread Recipes

Loaded Hummus Pitas

$7.68 recipe / $1.92 each

Kale Salad with Toasted Pita and Parmesan

$3.83 recipe / $1.28 serving

Greek Chicken Wraps

$17.78 recipe / $2.96 serving

Avocado Breakfast Pita

$1.22 each

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