Eating well on a budget shouldn’t mean settling for flavorless food. The whole mission of the BoBB Awards is to celebrate the brands that actually get it right: big on flavor, easy on your wallet, and worthy of a permanent spot in your cart. Whether a product was handpicked by our test kitchen team or voted in by thousands of our readers (you!), it earned its place here. Consider this your cheat sheet to the best budget-friendly finds out there— no boring picks allowed!!

Each item was judged on the following criteria:

• Affordability – Products fit within price points accessible to most Americans
• Accessibility – Products can be found where most Americans shop, including Walmart, Target, Costco, Kroger, and Aldi
• Quality – Products deliver high-quality results relative to price
• Additional considerations – Performance, nutritional value, and community approval

If you don’t see your favorite brands on here, let us know in the comments which ones we missed or may not know about yet. We’ll put them to the test and you might just see them pop up in the Winner’s Circle next year! You know we love a good challenge, so let’s hear it!

Without further adieu, here are the winners for the Best of Budget Bytes 2026!

Best Kitchen Equipment Brands

You don’t need a kitchen full of gadgets to make great food, and plenty of our recipes prove that. But when a recipe does call for a blender, food processor, or another helpful tool, it really helps to have a reliable kitchen arsenal you can count on! These are the exact equipment brands we use in our studio when we’re testing and developing recipes to share with you.

Air Fryer: Cosori

The Cosori air fryer we have at the studio is so convenient to have on hand. When we’re photographing recipes and need a quick side, we always reach for our Cosori air fryer. I love using it at work so much that I bought one to use at home! I always make a bunch of easy sides to bulk up whatever protein I’m serving, and I love that my Cosori air fryer is consistent when it comes to cooking quality. It also almost eliminates cleanup time because it’s dishwasher-friendly. My parents even bought one after trying out mine, and they love making our air fryer pork chops in theirs!

Budget-Friendly Blender: Ninja

We use a Ninja blender in the studio because it’s powerful, versatile, and easy to clean. Nothing can really compare when you consider the price and the performance. The large pitcher is especially great for bigger batches when I’m making smoothie bowls, sauces, or soups, and the extra cups are handy for smaller jobs, too. It blends frozen fruit and veggies with no problem, and since the parts are dishwasher safe, cleanup is super simple.

Cast Iron Skillet: Lodge

When it came to cast iron skillets, we only had one brand in mind, and it had to be Lodge. We use the 12-inch skillet a lot in the studio, but we also love that there are plenty of size options depending on what we’re making. Lodge cast iron skillets are incredibly durable, hold heat really well, and are the kind of pan that can last a lifetime and then some. We also love that Lodge was founded in Tennessee (the same state we’re based in!), which makes them feel like a natural pick for our kitchen.

Compact Food Processor: Cuisinart

We really love our Cuisinart food processor and use it all the time. It makes prep work SO much faster and easier. It feels robust, handles everyday jobs really well, is easy to clean, and is great for all kinds of kitchen prep. It’s a real necessity when I make my lentil loaf (which is often!!) I also like that you can add different attachments depending on how you want to use it, so it’s just as useful in my kitchen at home as it is in the Budget Bytes test kitchen.

KNIFE Brand: Shun (Kai)

You really don’t know what you’re missing until you use a genuinely great knife. We love Shun because their knives feel like tools that have truly earned their place in our kitchen. They’re handcrafted in Japan, come sharp and ready to go, and with good care, can last a very long time. Shun knives genuinely make slicing and chopping easier, which is a lifesaver when I’m slicing raw veggies to make my easy fermented vegetables or portioning brownies into neat little squares. And since Shun also offers a limited lifetime warranty and free sharpening service, it made the upfront cost feel a lot easier to justify for us.

Pressure Cooker: Instant Pot

Jennie LOVES her Instant Pot! This set-it-and-forget-it appliance not only combines over 7 appliances into one, it also emphasizes safety and convenience (which we appreciate!). Jennie uses hers weekly for rice, soups, to easily cook proteins for meal prepping, and to make our Instant Pot mashed potatoes as a simple side for dinner. The Instant Pot also significantly speeds up cooking times and uses up to 70% less energy than conventional slow cooking methods. Saving you time and literal energy on every use!

Slow Cooker: Crock Pot (brand)

You don’t need me to tell you how good slow cookers are. But what makes the Crock Pot brand of slow cookers our favorite is the EASE. They do exactly what they should, and they’re just as perfect for beginners as they are for anyone who uses a slow cooker all the time. I can trust our Crock Pot to cook dinner on high or low the way it should, then I can use the keep warm setting if needed. The Crock Pot is also a total meal prep MVP, since I can get a big batch going with hardly any hands-on time, whether I’m making something cozy like our slow cooker white chicken chili for my family or just trying to stay ahead on dinner for the next few days.

Storage Containers: Pyrex

If we mention storing leftovers or saving a recipe for later, there’s a very good chance that “airtight container” is a Pyrex glass container. We’ve used all kinds of Pyrex storage shapes and sizes for freezer and meal prep recipes over the years, and we’ve honestly loved them all. They’re dishwasher, freezer, oven, and microwave-safe, which makes life so much easier since we can pull something straight from the freezer, warm it up in the same container, and skip the hand-washing if we want to. The quality is excellent, they’re really durable, they DON’T stain or hold onto food smells, and they’ve held up so well in our busy kitchen!

all-purpose flour: King Arthur

King Arthur all-purpose flour is one of the most dependable flours we have ever used. It’s unbleached and works beautifully in everything from sourdough to vanilla cake. King Arthur AP flour also has more protein compared to other brands, which gives it a little extra strength and helps create better structure in doughs and more consistent results overall! We also like that King Arthur is employee-owned, has strong company values, and puts a real emphasis on quality and sourcing, so it feels like a brand that’s worth the price. (Spoiler: they make the best gluten-free flour too!!)

Bacon: Wright

Wright Brand bacon is our winner for their thick-cut slices, rich smoky (all-natural) flavor, and the way its bacon actually holds up in recipes instead of disappearing once it cooks. It also feels a little heartier and meatier than a lot of other bacon brands, so a little goes a long way, which we always appreciate!

Beans: Great Value (Walmart)

Beans are supposed to be affordable, and the Great Value range at Walmart is one place where we never feel like we’re spending more than we need to. There are plenty of options in both canned and dried beans, and the quality has always been reliable. They’re easy for us to grab on a regular Walmart run, which makes them pretty accessible for most people, too. Great Value beans are also one of the reasons we’re able to keep so many of our recipes, like our hearty black bean quesadillas, budget-friendly!

Bouillon: Better Than Bouillon

If you want your broth to taste like the broth we make in our kitchen, Better Than Bouillon is the brand I’d point you to every time. It’s been a Budget Bytes kitchen staple for YEARS! We always have a jar or two on hand because the flavor is so consistently good. Each jar makes about 9.5 quarts of broth (which is a lot), and once opened, it keeps in the fridge for ages. We use the Roasted Chicken Base and the Seasoned Vegetable Base the most.

Bread: Lewis Bake Shop

If there’s one thing Lewis Bake Shop has going for it, it’s variety. Their whole wheat bread is my favorite! I really love that they offer both full and half loaves, which is great for bigger families or smaller households that don’t want a bunch of bread going stale before they can finish it. The bread is soft, tastes great, and it’s become an easy staple for us to keep around. Their loaves also freeze really well!

Butter: Kerrygold

I think butter is one ingredient where you can really taste the difference. We love Kerrygold for a lot of reasons, but the flavor is the biggest one. It’s rich, creamy, and has a really pronounced buttery taste that makes a huge difference in both cooking and baking. Jennie especially loves butter and, in her opinion, there’s no better choice than Kerrygold. You can truly taste and see the difference with this premium brand. She also love’s that its always made from the milk of Irish grass fed cows, and how the care they put into quality truly shows.

Canned Soup: Annie’s

If we’re going to do canned soup, this is how we want it done. I like that Annie’s soups are made with organic ingredients and skip things like artificial flavors and preservatives, so they feel a little more thoughtful than the average canned soup on the shelf. I also really like what the brand stands for. Annie’s supports a more regenerative food system through partnerships, policy work, and research, and that mission makes me feel even better about keeping a few of their soups in the pantry.

Canned Tomatoes: Hunts

We chose Hunt’s canned tomatoes as our winner because the quality is so consistent for the price. They actually taste tomatoey and hold their shape well in soups, stews, and chili. We also like that Hunts peels its tomatoes without chemicals (which avoids chemical by-products going back into the earth!) Hunts is a solid, dependable brand that works really well in our budget-friendly kitchen!

Cheese: Cabot

I grew up in New England, where Cabot Creamery is a household name. Whenever I want a taste of home, I pick up a block of their Seriously Sharp cheddar. My favorite thing about Cabot is their farmers’ commitment to responsible stewardship of their farmland! As a farmer myself, animal husbandry matters a great deal to me, and I love supporting a brand that puts animal care, worker wellbeing, and environmental care at the forefront of their operation. Their care and quality come through in their cheeses, which are perfectly creamy and have such a distinct flavor compared to other American cheese companies, in my opinion!

Chicken: Springer Mountain Farms

Springer Mountain Farms is a chicken brand we feel really good about using. They offer a lot of practical options for everyday cooking, and I like that the brand puts real emphasis on quality, animal care, and raising their chickens with no antibiotics ever. It doesn’t matter what recipe we are making, whether we need chicken breasts, thighs, ground chicken, or a whole chicken, we know we’re getting quality when we choose Springer Mountain Farms.

Convenience Items: Newman’s Own

Convenience items are, well, convenient, and honestly kind of necessary for things like pizza night at home or quick salads for lunch! That’s why we like Newman’s Own for those products we can just grab at the store and use at home or in the studio. They make those shortcut ingredients feel easy and dependable, and I also love knowing the brand gives 100% of profits to help kids. That makes these purchases so much sweeter. I actually seek Newman’s Own out at the store for this reason alone! Their salad dressings are my go-to when I need a store-bought marinade or dressing.

Cream Cheese: Philadelphia

I’ve had Philadelphia cream cheese in my life for as long as I can remember, so there’s definitely a little nostalgia built in for me. It’s creamy, tangy, and has that classic flavor I want when I’m making cheesecake bars, spreading it on a bagel, or stirring it into something savory. It’s a staple for a reason, and no other cream cheeses can really compare to Philadelphia in our book.

Frozen Fruit: Wymann’s Wild Blueberries

I love keeping Wyman’s Wild Blueberries in my freezer because it means I can have that peak-season blueberry flavor all year round. They’re such an easy freezer staple for smoothies, baked oatmeal, muffins, sauces, and all kinds of breakfast recipes. I even love snacking on them right from the pack (try it!) The wild blueberries Wyman’s uses also bring a lot of natural blueberry flavor without even trying. And for the cost compared to fresh, they’re a great deal and last forever in the freezer!!

Frozen Vegetables: Bird’s Eye

Melissa always has Birds Eye frozen vegetables on hand! It’s so convenient to reach into the freezer and add a handful of veggies to your favorite stir fry, casserole, pasta, frittata, or simply to enjoy as an easy side. They make prep time a breeze, last longer since they can be stored in the freezer, and provide some of our favorite produce year-round. Melissa also loves that Birds Eye works with local farmers and freezes their vegetables at peak freshness, so it’s never processed. This really does produce the best quality with the freshest flavor. Plus, it helps us waste less food while eating more veggies, so it really is a win-win!

Gluten-Free Flour: King Arthur

For gluten-free baking, we always go with King Arthur gluten-free flour. It gives us better structure, better chew, and a more consistent outcome than a lot of other gluten-free flours we’ve tried. We especially love their gluten-free bread flour for things like pizza dough and other yeast-based recipes. Gluten-free baking can be a little unpredictable, so when we find a flour that gives us reliable results and bread that feels closer to the real thing, that’s a big deal!

Hot Sauce: Frank’s RedHot

Frank’s RedHot is just the classic hot sauce. It’s the hot sauce flavor we all know and love, and it’s so consistently good that it has never let us down. You also truly can’t make our buffalo wings without it. Frank’s is the only hot sauce we reach for when we want that classic buffalo flavor to taste exactly right.

Jam: Bonne Maman

Melissa can spot those iconic Bonne Maman glass jars with red-and-white checkered lids from a mile away! They’re the brand she always reaches for at the store and are the perfect touch of sweetness to thumbprint cookies, simple desserts, or sauces. Melissa even uses them in savory dishes to elevate her toast, pair with meats, and spread on sandwiches! We love how Bonne Maman uses only the best ingredients that are carefully prepared with years of tradition. You can taste how much effort and love they put into every bite. From a classic peanut butter and jelly sandwich to a homemade pie, and everything in between, Bonne Maman is a little jar of perfection.

Olive Oil: BertolLi

Bertolli is one of my kitchen staples for good reason; it’s reliable, affordable, and a little more thoughtful than the average budget choice. The dark green bottle isn’t just for looks, it actually blocks out light, which keeps the oil from going stale or rancid before you’re halfway through it…so you can get the big bottle! 😉 And while it won’t cost you a fortune like some of the specialty single-origin brands out there, their team still tests around 20,000 samples a year to make sure the ingredients meet their high standards. Reliable quality, fair price—can’t argue with that!

Pasta: Barilla

Who doesn’t love a big bowl of pasta?! Barilla has a long-standing reputation for quality, and we love that it’s still a family-run company even four generations down the line. They’re known for authentic semolina pasta, but they also offer legume-based protein pasta and gluten-free options to fit a variety of diets. One thing Jennie personally likes about cooking with Barilla is how well it turns out. Even if she gets a little sidetracked in the kitchen, it still delivers that perfect al dente bite! We also appreciate Barilla’s commitment to sustainable nutrition and sourcing quality ingredients through responsible supply chains. It’s an iconic blue box you can find almost anywhere, bringing great pasta to tables around the world.

Peanut Butter: JIF

Nothing brings Melissa back to childhood quite like a peanut butter sandwich, and JIF has always been the go-to in her household. There’s just something so rich, so creamy, and so satisfying about the perfect spread of peanut butter on a slice of bread. As a kid, Melissa loved it on crackers (thanks, Dad!), dipping pretzels, and piling it on the classic ants on a log (celery loaded with creamy peanut butter and topped with raisins…try it!). As an adult, she’s still using JIF in her favorite desserts, blending it into smoothies, using it in sauces, curries, Thai chicken satay, and other Asian-inspired dishes! It’s still her favorite go-to snack, sometimes straight from the jar with a spoon!

Ready-Made Meal: Healthy Choice

Sometimes life can get hectic, and you don’t have time to cook. Jennie’s favorite frozen meal option is Healthy Choice. She loves that they offer flavorful, high-protein, and high-fiber meals that will keep her feeling satisfied. The variety of cuisines they offer is great, and their mission to make healthy food accessible to all truly resonates with Jennie and the rest of the team here at Budget Bytes. A win all round!

Rice: RiceSelect®

We love RiceSelect® because there are so many varieties to choose from, and they’re all easy to cook well. Whether we want something for a quick dinner, a curry, a rice bowl, or a more specific recipe, it’s nice to have a brand that gives us options without making things complicated. Plus, the grains stay firm after cooking and don’t immediately turn to mush! I also like that they offer everything from familiar staples to more distinctive varieties, so it feels easy to keep things interesting. I use the RiceSelect® jasmine rice a LOT at home to make coconut rice, and my whole family loves it.

Salsa: Pace

Pace salsa has been a staple in Melissa’s life for as long as she can remember. Her favorite is the chunky medium-style salsa for the perfect amount of spice. With vine-ripe tomatoes, crisp onions, and zesty jalapeños, every bite is expertly seasoned, bold, fresh, and packed with flavor. Melissa loves adding this salsa to rice bowls, nachos, tostadas, and for an extra kick on top of eggs, tacos, or quesadillas. Pace salsa is also an unexpected but welcome addition to marinades, chilis, and sauces.

Sausage: Hillshire Farm

We use smoked sausage in a good number of recipes because it adds so much built-in flavor with almost no extra effort. The smokiness and seasoning are already there, which means we can keep the shopping list a little shorter and still end up with something really flavorful. Hillshire Farm is the brand we go for whenever we need a good quality, reliable, and delicious smoked sausage! Since it’s fully cooked and ready in minutes, it’s one of those ingredients that makes weeknight cooking a whole lot easier.

Soy Sauce: Kikkoman

Kikkoman soy sauce is our chosen soy sauce because it keeps things simple in the best way. It’s traditionally brewed from just four ingredients: water, soybeans, wheat, and salt, with no fillers or ingredients to muddle the natural soy flavors. It’s exactly what we want from soy sauce: savory, balanced, and full of umami. Soy sauce is a pantry ingredient where quality really matters, especially in recipes like our homemade teriyaki chicken, and Kikkoman always tastes like the real deal to us!

Spices: McCormick

Spices are the power behind so many of our recipes. Without a good mix of spices, dishes can fall flat and lack the kind of flavor that makes them worth making again, and I definitely don’t want that. That’s why we reach for McCormick. The quality is consistent, the selection is huge, and it’s a brand I trust to help build big flavor in everything from soups to marinades to spice rubs. Their spices actually show up and do what I want of them, and there’s not much more we can ask than that!

Vinegar: Bragg

There’s always a bottle of Bragg apple cider vinegar somewhere in our budget-friendly kitchen. It’s great for dressings, pickles, and recipes that need a little brightness (I love adding a splash of apple cider vinegar to brighten up heavy soups, like my potato leek soup!). I also like using it for cleaning jobs around the house when I want to skip the extra chemicals! Since it’s raw, unfiltered, and contains the Mother (the natural fermented culture that gives the vinegar its cloudy appearance), Bragg apple cider vinegar is a classic pantry product that does exactly what I need it to do.

Yogurt: Chobani

A tub of Chobani Greek yogurt never lasts very long in my fridge because I end up using it for so many different things. My husband and daughter eat it with fruit for breakfast, we stir it into sauces and dips, spoon it into bowls, or use it in baking when I want extra moisture and tang. We like that it’s thick, creamy, and plain enough to go in either a sweet or savory direction, which makes Chobani Greek yogurt feel a lot more versatile than some other options.

Plant-Based Meat Substitutes: Beyond

I have been a Beyond fan ever since the company came to be! Their ingredient lists contain things I actually recognize, like yellow peas, faba beans, and red lentils, and they’re committed to being non-GMO. That point is always a big one for me whenever I use their products for private clients who care about ingredients! Not to mention, unlike animal proteins, their products contain dietary fiber, which is essential to a healthy gut microbiome!! I am such a nerd for ingredients and product development; I love reading about what the Beyond team is making in their test kitchen!

The post Best of Budget Bytes Awards appeared first on Budget Bytes.

A Pantry Dinner with Marry Me Flavor

Like Marry Me chicken, this lentil recipe is all about that creamy, savory, slightly tangy flavor combo that’s hard not to love. I start by sautéing onion, garlic, sun-dried tomatoes, and tomato paste to build a deep flavor base, then let the lentils simmer in broth with Italian seasoning until tender. Heavy cream and Parmesan get stirred in at the end to make everything extra luscious, and I love adding a handful of frozen spinach to really level up the dish. These Marry Me lentils are a pantry meal made a little fancy, and are SO good spooned into a bowl with some crusty bread.

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Creamy Marry Me Lentils

This Creamy Marry Me Lentils recipe is an easy vegetarian dinner made with brown lentils, cream, spinach, Parmesan, and sundried tomatoes!

Course Main Course, Side Dish

Cuisine American

Total Cost $6.69 recipe / $1.67 serving

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings (1 cup each)

Calories 523kcal

Author Melissa Nolan

Equipment

• Large Skillet with Lid (or Dutch Oven with Lid)

Ingredients

• 1 Tbsp sundried tomato oil from jar $0.00*
• ½ onion small dice, (1 cup, 130g) $0.25
• 4 garlic cloves minced, (2 Tbsp) $0.24
• ½ cup sun-dried tomatoes thinly sliced, (packed in oil, 90g) $1.97
• 2 Tbsp tomato paste $0.16
• 1 cup dry brown lentils uncooked & rinsed, (180g) $0.76
• 3 cups vegetable broth 24oz., $0.39**
• 1 tsp salt $0.04
• ½ tsp black pepper freshly cracked, $0.08
• 1½ tsp Italian seasoning $0.30
• 1 cup heavy cream room temperature, $1.24
• ⅓ cup frozen spinach thawed and pressed, (80g) $0.30***
• ½ cup Parmesan cheese grated, (40g) $0.96

Instructions

• Gather and prepare all ingredients.
• In a large skillet over medium heat, add the sun-dried tomato oil, onions, garlic, and sun-dried tomatoes. Sauté for 5 minutes until the onions are translucent, stirring occasionally.
• Add the tomato paste and continue cooking for about 1 minute.
• Stir in the lentils, vegetable broth, salt, pepper, and Italian seasoning. Bring the pot to a boil, then reduce to a medium simmer. Place a lid on top and cook for 30 minutes. Be sure to check and stir occasionally.
• After 30 minutes, add the room temperature heavy cream and thawed frozen spinach. Place the lid back on and continue simmering for about 5 minutes.
• Check on the doneness of the lentils****. They'll still have the slightest bite. You don't want them to be mushy. If the skillet is getting dry, add a splash of vegetable broth or heavy cream and continue cooking until al dente. Once cooked, turn off the heat and stir in the Parmesan.

See how we calculate recipe costs here.

Notes

*I counted this as a $0.00 cost because I used the oil from the same jar of sun-dried tomatoes that I had already purchased and costed out for this recipe.

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

***I always have a bag of frozen spinach on hand, so I made sure to use it for this recipe. If you have fresh spinach (about 4 cups), you can still add it at the end of cooking, just make sure to cook until it wilts, then enjoy!

****I cooked my lentils at a steady medium simmer, and about 35 minutes was perfect for me. Depending on your stove heat level and how tender you like them, they may need a little more time. If the skillet starts to dry out, add a splash of heavy cream or broth and continue cooking until they reach your desired doneness.

Nutrition

Serving: 1cup | Calories: 523kcal | Carbohydrates: 47g | Protein: 21g | Fat: 30g | Sodium: 1613mg | Fiber: 18g

how to make Marry Me Lentils step-by-step photos

Gather all of your ingredients.

Sauté the aromatics: In a large skillet set over medium heat, add 1 Tbsp sun-dried tomato oil, ½ diced onion, 4 minced garlic cloves, and ½ cup sliced sun-dried tomatoes. Sauté for about 5 minutes, stirring occasionally, until the onion softens and turns translucent and the garlic smells fragrant. Keep an eye on the garlic so it doesn’t brown too much.

Add the tomato paste: Add 2 Tbsp tomato paste and cook for 1 more minute, stirring it into the vegetables until it deepens slightly in color and coats everything well. This quick step helps build a richer flavor base.

Add lentils and broth: Stir in 1 cup dry brown lentils (rinsed), 3 cups vegetable broth, 1 tsp salt, ½ tsp black pepper, and 1½ tsp Italian seasoning.

Simmer: Bring everything up to a boil, then lower the heat to a steady medium simmer. Cover with a lid and cook for about 30 minutes, stirring every so often so the lentils don’t stick to the bottom.

Make it creamy: Once the lentils have simmered for 30 minutes, pour in 1 cup room temperature heavy cream and add ⅓ cup thawed spinach. Stir well, then cover again and let it simmer for about 5 more minutes, just until the sauce looks creamy and the spinach is fully warmed through.

Finish and serve: Check the lentils for doneness. They should be tender with just a little bite left in the center, not mushy. If the mixture looks too thick or the skillet starts to dry out before the lentils are ready, add a small splash of extra vegetable broth or cream and keep cooking until they reach the right texture.

Turn off the heat and stir in ½ cup grated Parmesan cheese until melted and creamy. I like to garnish with fresh basil (optional) for a bright aromatic finish, but chives, parsley, or oregano would all work too if you’ve got them. Enjoy!

What Else Can I Add?

These creamy Marry Me lentils are super easy to bulk up with extra vegetables if you want to stretch the recipe a little further or clean out the fridge. Just keep in mind that softer veggies will blend right into the sauce, while sturdier ones will add more texture. Try these add-ins:

• Peas for a little sweetness and an easy freezer-friendly add-in
• Sliced mushrooms for extra savory flavor
• Shredded zucchini or yellow squash for a veggie that melts right into the sauce
• Chopped asparagus for a springy twist with a little more bite
• Broccoli for extra texture and greens
• Diced bell peppers for sweetness and color
• Sliced roasted red peppers for a softer texture and even richer sweet flavor

If you’re using fresh vegetables, I’d sauté them with the onion so they have time to soften and build flavor before the lentils simmer. Thaw frozen veggies and pat them dry and add them with the frozen spinach.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat on the stovetop or in the microwave. If the sauce thickens up too much, add a splash of milk, heavy cream, or broth to loosen it back up. These creamy Marry Me lentils aren’t a good candidate for freezing, as cream sauces can separate once thawed.

Love The Marry Me Craze? Try These Recipes Next:

• My Marry Me White Bean Skillet is a quick one-pan dinner made with pantry staples and Marry Me flavors for a budget-friendly meal that’s rich and satisfying.
• Marry Me Chicken Meatballs turn ground chicken into tender meatballs simmered in a rich tomato-Parmesan cream sauce.
• Our Marry Me Chicken Soup is a creamy, comforting bowl loaded with shredded chicken, gnocchi, spinach, sun-dried tomatoes, and Parmesan.

More Vegetarian Lentil Recipes

Creamy Lentil Vegetable Soup

$9.19 recipe / $2.30 serving

Lentil Bolognese

$5.58 recipe / $1.40 serving

Lentil and Cranberry Salad

$9.42 recipe / $1.57 serving

Lentil Loaf

$9.55 recipe / $0.95 serving

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Creamy Chicken with Asparagus

This single skillet recipe is inspired by our reader-favorite creamy garlic chicken. I’ve scaled back the garlic a little (but only a little! I love a creamy garlicky sauce) and added in-season asparagus for a springy twist. The chicken gets a light flour coating and a quick pan-sear, which helps build flavor and gives the broth, cream, butter, dried herbs, and lemon something to cling to. I like to let the sauce reduce a bit for a luscious texture before adding the chicken back to the pan, then I cook the asparagus just until it’s bright green and crisp-tender.

This creamy asparagus chicken is deliciously lemony and herb-kissed, but most importantly, it disappears fast. My husband and daughter absolutely gobbled this asparagus chicken up and genuinely licked their plates, which is always the highest compliment in our house!

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Creamy Asparagus Chicken

This Creamy Asparagus Chicken is an easy skillet dinner made with golden pan-seared chicken, tender asparagus, garlic, lemon, and a silky cream sauce.

Course Main Course

Cuisine American

Total Cost $9.63 recipe / $2.40 serving

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 4 servings

Calories 404kcal

Author Jess Rice

Equipment

• Large Skillet or Sauté Pan
• Aluminum foil

Ingredients

Chicken

• 2 chicken breasts filleted in half, (about 1.3 lbs total) $3.25*
• 1 tsp salt $0.01
• 1 tsp black pepper freshly cracked, $0.05
• ¼ cup all-purpose flour $0.05
• 2 Tbsp vegetable oil $0.10
• 2 Tbsp salted butter $0.46

Creamy Asparagus Sauce

• 2 Tbsp salted butter $0.46
• 4 garlic cloves peeled and smashed, $0.30
• ¼ cup heavy cream room temperature, $0.37
• 1 cup chicken broth $0.12**
• ¼ tsp dried dill $0.05
• ½ tsp garlic powder $0.03
• ½ tsp onion powder $0.03
• ¼ tsp dried basil $0.05
• 1 bunch asparagus cut into 1-2 inch pieces, (about 1lb.) $3.50***
• 1 lemon $0.80

Instructions

• Gather your ingredients.
• Prepare fresh ingredients: crush garlic cloves, seed and slice lemons, and cut asparagus. I like to cut them into 1-2” pieces so they still hold their own in the sauce and don’t cook too fast.
• Filet 2 chicken breasts in half so you have 4 portions.
• Salt and pepper the chicken breasts and then dip them in the flour until they are completely covered.
• Place a large skillet or sauté pan over medium high heat. Add 2 Tbsp vegetable oil and 2 Tbsp salted butter.
• Once hot, sear breasts for 4 minutes on each side until golden brown. Flip and sear the next side for another 4 minutes.
• Once the internal temperature of the chicken reaches 165℉, remove the breasts from pan and turn the heat down to medium.
• Cover with tinfoil and set aside.
• Add 2 Tbsp butter to the pan with smashed garlic cloves. Cook until golden and fragrant, about 2-3 minutes.
• Turn the heat down to medium-low. Mix room temperature heavy cream with chicken broth and pour into the sauté pan, whisking up any bits of chicken and garlic stuck on the bottom of the pan.
• Bring the sauce to a simmer and add dill, garlic powder, onion powder, and dried basil. Whisk it again and let it reduce by ¼, giving it a stir every few minutes. I simmered my sauce for about 8 minutes.
• Add the chicken back to the pan with the quartered asparagus. Let it simmer covered for 8 minutes. This will steam the asparagus and help the chicken heat back up.
• Spoon the sauce over the chicken and veggies and finish with a squeeze of fresh lemon juice. Adjust salt and pepper to your liking.

See how we calculate recipe costs here.

Notes

*Slicing two chicken breasts in half helps stretch this recipe into four servings! Try to slice them evenly so they cook at the same rate. You can also swap in boneless chicken thighs (don’t slice these in half as they’re already pretty thin. You’ll need four boneless thighs for four servings). Make sure the internal temp of your chicken reaches 165℉.

**I like to use Better than Bouillon to make my broths. It’s low-cost, easy to store, and one pot lasts forever in the fridge!

***Choose asparagus that feels firm and looks bright green for the best flavor. In the U.S., asparagus season usually runs from late February-June, with April being one of the peak months. I like to trim off the woody ends and discard them so the spears cook through evenly.

 

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 13g | Protein: 29g | Fat: 27g | Sodium: 1028mg | Fiber: 3g

how to make Creamy Asparagus Chicken step-by-step photos

Gather all of your ingredients.

Prep the fresh ingredients: Smash 4 garlic cloves using the bottom of a cup or the side of your knife (carefully!). Slice or wedge 1 lemon and remove any seeds. Now cut 1 bunch asparagus into 1-2-inch pieces. Be sure to remove the woody ends and discard them. I like keeping the asparagus pieces a little bigger so they stay tender-crisp and don’t disappear into the sauce.

Slice the chicken: Carefully filet 2 chicken breasts in half lengthwise so you have 4 thinner cutlets. Try to cut them as evenly as possible. This helps them cook faster and more evenly in the skillet.

Coat the chicken: Season both sides of the chicken with 1 tsp salt and 1 tsp black pepper, then pour ¼ cup all-purpose flour into a shallow dish and dredge each piece of chicken in the flour until fully coated. Shake off any excess so the flour layer stays light and doesn’t get gummy in the pan.

Pan fry the chicken: Set a large skillet or sauté pan over medium-high heat. Add 2 Tbsp vegetable oil and 2 Tbsp salted butter.

Once the butter is melted and the pan is hot, add the chicken.

Sear the chicken for about 4 minutes per side, or until each piece is golden brown with crisp edges. If the flour starts browning too quickly, lower the heat slightly so the outside doesn’t darken too much before the inside is cooked through.

Once cooked, the chicken should reach 165°F internally on an instant-read thermometer.

Transfer the chicken to a plate and loosely cover with foil to keep it warm while you make the sauce.

Make the creamy sauce: Reduce the heat to medium and add the remaining 2 Tbsp salted butter along with the smashed garlic cloves. Cook for 2-3 minutes, stirring often, until the garlic is fragrant and lightly golden.

In a small bowl or measuring cup, stir together ¼ cup room temperature heavy cream and 1 cup chicken broth. Lower the heat to medium-low, then pour the mixture into the skillet while whisking to loosen all the flavorful browned bits from the bottom of the pan.

Season the sauce: Add ¼ tsp dried dill, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp dried basil. Whisk until the sauce looks smooth, then bring it to a gentle simmer. Let it cook for about 8 minutes, stirring every couple of minutes, until it reduces by a quarter and looks a little silkier.

Add the chicken and asparagus: Return the chicken to the pan and scatter in the chopped asparagus. Cover with a lid and let everything simmer for about 8 minutes more. The asparagus should turn bright green and become just tender, while the chicken warms back through.

Once the asparagus is tender and chicken warmed, spoon some sauce over the top.

Serve: Finish with a generous squeeze of fresh lemon juice from the prepared lemon. Taste the sauce and adjust with more salt and pepper if needed. Spoon the creamy asparagus sauce over the chicken before serving and enjoy!

Serving Suggestions

This creamy asparagus chicken is perfect with a starch on the side to make it feel even more satisfying. Instant Pot mashed potatoes are great when I want something easy, roast potatoes add a crisp bite, and pasta turns it into a super cozy dinner. Penne, angel hair, spaghetti, or orzo are my top picks. I also love making our homemade potato gnocchi, which would be perfect with this chicken for a date night on a budget. Our mushroom rice is another delicious option that fits right in with the creamy sauce.

Storage & Reheating

Store leftover chicken and asparagus in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or gently on the stovetop until warmed through, adding a splash of room temp cream or broth if you want to loosen the sauce a little. I don’t recommend freezing this one since creamy sauces can separate after thawing.

Try These Creamy Chicken Breast Recipes Next:

• Our Creamy Mushroom Chicken turns simple chicken breasts into a cozy skillet dinner with a garlicky mushroom sauce and a crunchy onion finish.
• My family loves this Creamy Garlic Chicken! The tender pan-seared chicken and rich garlic cream sauce are hard to resist.
• This Creamy Dijon Chicken is tangy, savory, and loaded with flavor, with spinach stirred in for an easy pop of color and greens.
• My take on the viral Marry Me Chicken combines golden chicken breasts with a creamy sun-dried tomato sauce!

More Easy Asparagus Recipes

Sauteed Asparagus

$4.74 recipe / $1.18 serving

Asparagus Soup

$6.82 recipe / $1.13 serving

Asparagus Pasta

$5.33 recipe / $1.77 serving

Air Fryer Asparagus

$4.07 recipe / $1.02 serving

The post Creamy Asparagus Chicken appeared first on Budget Bytes.

Angel Hair Pasta with A Fresh Tomato Sauce

Pomodoro means “tomato” in Italian, and pasta al pomodoro grew out of the simple, affordable tomato sauce pasta dishes that became popular in Naples in the late 18th-early 19th century. It was once considered humble working-class food, but is now arguably an iconic staple of Italian cooking!

Angel hair pasta, also known as capelli d’angelo, has an even longer history (with some evidence dating it back to the 14th century), and is one of the thinnest pasta shapes you can buy. While it looks similar to spaghetti, angel hair pasta cooks much faster and is better suited to lighter sauces that can coat those fine strands without weighing them down. That’s exactly why I like using it here in my take on pasta pomodoro, which I make with affordable Roma tomatoes, garlic, olive oil, fresh basil, and parsley. It’s bright, fresh, and easy for a busy night, but still delicious enough that my whole family is happy to dig in, and the leftovers are pretty great, too!

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Angel Hair Pasta Pomodoro

Angel Hair Pasta Pomodoro is an easy weeknight pasta recipe with tomatoes, olive oil, and herbs tossed with delicate noodles that cook in just 2 minutes!

Course Main Course

Cuisine Italian

Total Cost $5.21 recipe / $0.65 serving

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings (1½ cups each)

Calories 288kcal

Author Jess Rice

Equipment

• Sauce Pan
• Large Sauté Pan

Ingredients

Angel Hair Pasta

• 1 Tbsp salt $0.04
• 16 oz. angel hair pasta uncooked, $0.98

Pomodoro

• 1 Tbsp garlic minced, (5 cloves) $0.24
• ½ tsp dried oregano $0.05
• ¼ cup olive oil $0.75
• 1½ lbs Roma tomatoes diced, (24oz.) $2.07
• 1 tsp vegetable bouillon $0.13*
• 1 cup water hot, (for the bouillon) $0.00
• ½ cup pasta water $0.00
• 1 tsp salt $0.02
• ¼ tsp black pepper freshly cracked, $0.01
• 2 Tbsp fresh basil minced, (about half of a .5oz clamshell) $0.87
• ½ Tbsp fresh parsley minced, $0.05

Instructions

• Gather ingredients. Set a large pot of water with 1 Tbsp salt added to boil.
• Dice the Roma tomatoes, keeping the seeds but removing any parts of the tougher stem area.
• Once tomatoes are all diced, mince the garlic.
• Once the salted pasta water is boiling, add the angel hair pasta and boil for only 2 minutes or until just tender. Angel hair pasta cooks much faster than regular spaghetti, so I recommend setting a timer and checking it after 2 minutes.
• Once the Angel Hair pasta is done, reserve ½ cup pasta water and strain it. I like to add 1 Tbsp olive oil to my pasta once it has been strained and toss it together. Then, I cover it with a clean damp towel.
• Add garlic, oregano, and olive oil to a large sauté pan over medium-low heat. Cook for 2 minutes until the garlic is fragrant.
• Add Roma tomatoes and stir to combine. Turn the heat up to medium.
• Combine 1 tsp bouillon with 1 cup hot water to make vegetable broth.* Once the tomatoes have cooked for about 5 minutes, add the vegetable broth and pasta water. I use bouillon to keep my broth costs low! Stir to combine and bring to a low simmer.
• Mince the fresh basil and fresh parsley.
• Add 1 tsp salt, black pepper, and fresh herbs to the tomato sauce.
• Remove from heat, add pasta, and stir well to combine, spooning the tomatoes over the top of the pasta from the bottom of the pan. As you toss the pasta, it will start to soak up the sauce; it can be served immediately or enjoyed after it has sat in the sauce for a bit longer.

See how we calculate recipe costs here.

Notes

*I use Better Than Bouillon brand to keep my broth costs low. The package directions require 1 tsp of bouillon to 1 cup of water, as I use here.

Nutrition

Serving: 1serving (1½ cups) | Calories: 288kcal | Carbohydrates: 46g | Protein: 8g | Fat: 8g | Sodium: 1176mg | Fiber: 3g

how to make Angel Hair Pasta Pomodoro step-by-step photos

Gather all of your ingredients and bring a large pot of water salted with 1 Tbsp salt to a boil.

Prep the tomatoes and garlic: While you wait for the water to come to a boil, dice 1½ lbs. Roma tomatoes. Keep the juices and seeds for extra flavor, but trim away the tough stem ends as you go.

Now mince the garlic. You need 1 Tbsp minced for this recipe, which worked out to be 5 cloves for me.

Cook the pasta: When the salted water reaches a full boil, add 16 oz. angel hair pasta and cook for about 2 minutes, or until just tender. Angel hair cooks much faster than regular spaghetti, so set a timer and check it after 2 minutes to avoid overcooking!

Before draining the pasta, reserve ½ cup pasta water. Drain the pasta well, then toss it with 1 Tbsp olive oil if desired to help keep the strands from sticking together. I also like to cover it with a clean damp towel to keep it from drying out while the sauce finishes.

Make the sauce: Add the minced 1 Tbsp minced garlic, ½ tsp dried oregano, and ¼ cup olive oil to a large sauté pan over medium-low heat. Cook for about 2 minutes, stirring often, until the garlic smells fragrant and just starts to soften. Don’t let it brown too much, or it can turn bitter.

Add the diced Roma tomatoes and stir to coat them in the garlicky oil. Increase the heat to medium.

While the tomatoes cook, stir 1 tsp vegetable bouillon into 1 cup hot water to make a quick broth. Once the tomatoes have cooked for about 5 minutes, add the vegetable broth and pasta water. I use bouillon to keep my broth costs low! Stir to combine and bring to a low simmer.

Prep the fresh herbs: Mince 2 Tbsp fresh basil and ½ Tbsp fresh parsley.

Season the sauce: Stir the basil, parsley, 1 tsp salt, and ¼ tsp freshly cracked black pepper into the tomato sauce until well combined.

Combine: Remove the pan from the heat, then add the cooked angel hair. Toss well, lifting the pasta from the bottom of the pan so the tomatoes and sauce get evenly distributed. The pasta will continue to absorb some of the liquid as it sits, so serve it right away for a looser sauce or let it rest for a bit longer if you want it a little more absorbed.

Serve and enjoy! This fresh angel hair pasta pomodoro is saucy and PACKED with bright tomato flavor.🤤

Serving Suggestions

This angel hair pasta pomodoro is light and easy to pair with all kinds of mains and sides. My family loves it with shrimp scampi because shrimp and angel hair pasta are such a classic pairing, and the flavors work really well together. A baked chicken breast is another easy option for something hearty and filling, and you really can’t go wrong with a side of garlic bread (…because pasta!)

Storage & Reheating

Store any leftover angel hair pasta pomodoro in an airtight container in the fridge for up to 3-4 days. The pasta will soften quite a bit in storage. I like to reheat individual portions in the microwave or on the stovetop. Add a splash of water, broth, or extra reserved pasta water to help loosen the sauce and keep the pasta from drying out. I wouldn’t freeze this recipe, since the angel hair and fresh tomatoes can turn mushy once thawed.

Try These Italian-Inspired Spaghetti Recipes Next:

• I make this easy Spaghetti Aglio e Olio on busy nights because it’s fast, pantry-friendly, and packed with garlicky flavor!
• With just spaghetti, Parmesan, butter, and black pepper, Cacio e Pepe proves that a short ingredient list can still make a really good dinner.
• My Fettuccine Alfredo is rich and silky without being complicated, and it skips the heavy cream completely (which keeps things traditional and affordable!)

More Vegetarian Pasta Recipes

Feta Pasta

$11.05 recipe / $2.76 serving

Homemade Mac and Cheese

$3.51 recipe / $0.88 serving

Lasagna Roll Ups

$13.12 recipe / $1.64 serving

Pasta Primavera

$5.96 recipe / $1.49 serving

The post Angel Hair Pasta Pomodoro appeared first on Budget Bytes.

Creamy Biscuits and Gravy Breakfast Bake

Sausage gravy and biscuits are a breakfast essential, especially here in the South. This easy recipe takes that classic comfort food one step further by baking cheddar drop biscuits right on top of the gravy for a completely one-pan dish!

I make the sausage gravy with simple ingredients (flour, butter, milk, sage breakfast sausage) on the stovetop before it goes into the oven, so it stays creamy and luscious instead of separating or turning watery as it bakes. Then I make the from-scratch cheddar biscuits with cold butter, milk, and sharp cheddar. They have a deliciously rich flavor and just enough structure to bake in the gravy without getting dense. This breakfast bake gives you the best of both worlds with fluffy biscuits and creamy gravy underneath, and it’s especially good when you need an easy breakfast for a group.

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Biscuits and Gravy Bake

This easy Biscuits and Gravy Bake turns a Southern breakfast classic into a cozy one-pan meal with creamy sausage gravy and fluffy cheddar drop biscuits.

Course Breakfast

Cuisine American

Total Cost $8.21 recipe/ $1.64 serving

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 5 servings (2 biscuits)

Calories 910kcal

Author Jennie Alley

Equipment

• Large Bowl
• Oven Proof Skillet (Cast Iron Skillet)
• Ice Cream Scoop (2-3 oz.)

Ingredients

Gravy Base

• 1 lb. sage breakfast sausage $3.98*
• 2 Tbsp salted butter 28g, $0.23
• ¼ cup all-purpose flour 30g, $0.04
• 3 cups milk 24 oz., $0.92
• 1 tsp black pepper freshly cracked, $0.16
• ¾ tsp salt $0.10

Cheddar Drop Biscuits

• 2 cups all-purpose flour 240g, $0.35
• 2 tsp baking powder 10g, $0.09
• ½ tsp salt $0.08
• 1 tsp granulated sugar 4g, $0.01
• ½ tsp dried parsley 0.5g, $0.04
• ½ cup salted butter cold and cubed, (113g) $0.92
• ¾ cup whole milk 6 fl oz., $0.23
• 1 cup sharp cheddar cheese shredded, (113g) $0.94
• 1 Tbsp salted butter melted, (14g) $0.12

Instructions

• Gather all ingredients and preheat the oven to 375°F.
• Heat a cast iron or oven-proof skillet over medium heat. Add the sage breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through.
• Add 2 Tbsp butter and stir until melted. Sprinkle in ¼ cup of flour and cook for 1 minute to coat the sausage.
• Slowly whisk in the milk, salt, and pepper. Continue stirring until the gravy thickens, about 3-5 minutes. Remove from heat.
• In a mixing bowl, whisk together the flour, baking powder, sugar, salt, and dried parsley.
• Add ½ cup cold, cubed butter and use your fingertips or a fork to cut it into the dry ingredients until coarse crumbs form.
• Pour in the milk and cheddar and stir just until the dough comes together; it should be thick and spoonable.**
• Drop spoonfuls of biscuit dough evenly over the hot sausage gravy, similar to a cobbler topping. I use an ice cream scoop to do this (2-3 oz.) This should make about 10 biscuits.
• Brush biscuits with 1 Tbsp melted butter. Place the skillet in the preheated oven and bake uncovered for 25-28 minutes, or until the biscuits are golden brown and cooked through.
• Let the bake rest for 5 minutes before serving. Scoop onto plates and enjoy!

See how we calculate recipe costs here.

Notes

*If sage breakfast sausage is unavailable, use plain ground breakfast sausage and add 1 tsp ground sage while browning.

**Do not overmix the dough once the milk is added; overworking develops gluten and can make biscuits tough.

Nutrition

Serving: 1serving | Calories: 910kcal | Carbohydrates: 54g | Protein: 31g | Fat: 63g | Sodium: 1747mg | Fiber: 2g

how to make Biscuits and Gravy Bake step-by-step photos

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

Brown the sausage: Set a cast-iron (or other oven-safe) skillet over medium heat. Add 1 lb. sage breakfast sausage and cook, breaking it into small crumbles with a spoon or spatula, until it’s browned and fully cooked through with no pink remaining.

Make the gravy: Add 2 Tbsp salted butter to the skillet and stir until melted. Sprinkle ¼ cup all-purpose flour over the sausage and stir well to coat everything. Cook for about 1 minute to get rid of the raw flour taste.

Slowly whisk in 3 cups milk, then add 1 tsp black pepper and ¾ tsp salt. Keep whisking and stirring, making sure to scrape along the bottom of the pan, until the gravy thickens, about 3-5 minutes. It should be creamy and thick enough to coat the back of a spoon. Remove the skillet from the heat.

Make the cheddar biscuits: Whisk together 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp salt, 1 tsp granulated sugar, and ½ tsp dried parsley in a mixing bowl.

Add ½ cup cold, cubed salted butter and cut it into the flour mixture with your fingertips, a pastry cutter, or a fork until the butter is worked in and the mixture looks like coarse crumbs.

Pour in ¾ cup whole milk and add 1 cup shredded sharp cheddar cheese. Stir just until the dough comes together. It should look thick and scoopable. Be careful not to overmix, or the drop biscuits can turn out dense.

Top with dough: Drop spoonfuls of the cheddar biscuit dough evenly over the hot sausage gravy (like a cobbler topping) until the surface is mostly covered. I use a 2-3 oz. ice cream scoop to do this. You should get about 10 biscuits.

Brush with butter: Brush the tops with 1 Tbsp melted salted butter for extra flavor and color.

Bake: Transfer the skillet to the oven and bake uncovered for 25-28 minutes, or until the biscuits are puffed, golden brown, and cooked through.

Let the skillet rest for about 5 minutes before serving so the gravy can settle a bit. Then scoop it onto plates and serve while it’s hot and cozy. Enjoy!

Serving Suggestions

I like to serve this cheesy biscuits and sausage bake straight from the skillet for a hearty, family-style breakfast or brunch. It makes enough for about 5 servings, with 2 biscuits and some gravy in each! For sides, I add fried eggs and breakfast potatoes, plus some fresh fruit to balance the richness. A little fresh parsley or extra shredded cheddar on top adds nice color and extra flavor, too.

One of my favorite things about this recipe is that it shows you how to make a homemade sausage gravy from scratch. So if you want a lower-carb option, you can skip the biscuits and the oven altogether, then top the sausage gravy with a poached egg instead!

Storage and Reheating

Store leftover biscuit and sausage gravy bake in an airtight container for up to 3 days. Warm individual portions in the microwave or reheat the whole skillet in a 350°F oven until heated through. Add a splash of milk if the gravy has thickened too much.

As for freezing, it’s best to freeze this before baking. Assemble the skillet, top with the cheesy biscuit dough, cover tightly, and freeze for up to 1 month. Bake straight from frozen, adding a few extra minutes to the cooking time.

Try These Breakfast Bakes Next!

• Our Sausage Breakfast Casserole is a cheesy, hearty breakfast bake made with country sausage, eggs, peppers and onions, and tortilla chips.
• This Baked French Toast is perfectly sweet with a soft, custardy middle and gooey caramel sauce, which makes it especially good for lazy weekends, holiday mornings, or brunch.
• I make these Baked Eggs when I want a quick, affordable breakfast that helps me use up odds and ends in the fridge!

More Easy Biscuit Recipes

5 Ingredient Freezer Biscuits

$4.14 recipe / $0.35 each

Chicken and Biscuit Casserole

$8.75 RECIPE / $1.46 SERVING

Rosemary Pepper Drop Biscuits

$1.68 recipe / $0.21 each

Sweet Potato Biscuits

$3.06 recipe / $0.31 each

The post Biscuits and Gravy Bake appeared first on Budget Bytes.

An Easy Pot of Ham and Lentil Soup

This recipe for ham and lentil soup starts with the usual suspects of mirepoix (onions, carrots, and celery), which get sautéed until slightly translucent and soft. Then I add garlic, brown lentils, chicken broth, water, and simple seasonings like paprika and thyme before finishing it off with diced ham and letting everything simmer for 30 minutes. It’s as simple as that! I make this cozy soup on the stovetop because it’s incredibly easy and beginner-friendly, but you can also make it in the Instant Pot or slow cooker if that works better for your day. I’ve shared both the slow cooker and Instant Pot directions in the tips block below!

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Ham and Lentil Soup

This Ham and Lentil Soup recipe is a hearty dinner made with simple ingredients, brown lentils, veggies, and diced ham in a flavorful broth!

Course Soup

Cuisine American

Total Cost $7.76 recipe / $1.29 serving

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings (1.33 cups each)

Calories 312kcal

Author Melissa Nolan

Equipment

• Large Pot or Dutch Oven

Ingredients

• 1 Tbsp vegetable oil $0.04
• 1 small onion medium dice, (2 cups, 240g) $0.47
• 2 ribs celery medium dice, (1½ cups, 135g) $0.36
• 3 carrots medium dice, (2 cups, 200g) $0.42
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 1½ cups dry brown lentils rinsed, (uncooked, 275g) $1.16*
• 4 cups chicken broth $0.52**
• 3 cups water $0.00
• 1 tsp salt $0.04
• ½ tsp black pepper freshly cracked, $0.08
• 1 tsp paprika $0.10
• 1 tsp dried thyme $0.48
• 2 cooked ham steaks diced, (14oz, 396g, about 2 cups) $3.97***

Instructions

• Gather and prepare all ingredients.
• In a large pot over medium heat, add the vegetable oil. Once hot, add the onions, celery, carrots, and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables have softened slightly.
• Add the lentils, chicken broth, water, salt, pepper, paprika, and dried thyme, and stir to combine.
• Bring the soup to a medium simmer. Once the soup has reached a simmer, add the cooked ham. Make sure it comes to a medium simmer again, and continue cooking for 30 minutes.
• Taste the lentils for doneness. They should have the slightest bite to them. Continue cooking if needed. Ladle the soup into bowls and enjoy.

See how we calculate recipe costs here.

Notes

*Make sure to rinse the lentils to get rid of any dust or debris.

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

***Cooked ham steak is the best ham for lentil soup when you consider the price and availability! You also don’t need to simmer it for long, as it’s already cooked. Look for ham steaks labeled as lower sodium if you’re watching your salt intake. Ham hock is also a great choice, but it needs to be simmered for at least an hour and then shredded. You can also use about 2 cups of leftover baked ham, ham shank, cubed ham, or ham bone. 

Nutrition

Serving: 1serving (1.33 cups) | Calories: 312kcal | Carbohydrates: 35g | Protein: 29g | Fat: 6g | Sodium: 1966mg | Fiber: 16g

how to make Ham and Lentil Soup step-by-step photos

Gather all of your ingredients.

Sauté the veggies: Set a large soup pot or Dutch oven over medium heat and add 1 Tbsp vegetable oil. Once the oil is hot and shimmering, add 1 small diced onion, 2 diced ribs of celery, 3 diced carrots, and 2 cloves minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onions look translucent and the vegetables start to soften and smell fragrant.

Add lentils and broth: Pour in 1½ cups dry brown lentils (rinsed), 4 cups chicken broth, and 3 cups water. Season with 1 tsp salt, ½ tsp pepper, 1 tsp paprika, and 1 tsp dried thyme, then stir well to combine everything evenly.

Add the ham: Bring the soup up to a gentle simmer, then stir in the 2 diced cooked ham steaks (or leftover diced ham, if using instead).

Simmer: Let the soup return to a steady simmer, then cook uncovered for about 30 minutes, stirring every so often.

Taste and serve: Check the lentils near the end of cooking. They should be tender but still hold their shape with just a little bite in the center. If they need more time, keep simmering for a few extra minutes. Taste and adjust the seasoning if needed, then ladle into bowls and serve warm. Enjoy!

Serving Suggestions

I’m perfectly content with a big bowl of this ham and lentil soup on it’s own since its so filling from the protein-packed lentils and ham. But it is soup, after all, so I’m never going to say no to a side of bread! My Parker House rolls are my current obsession, but homemade biscuits and our olive herb bread all hit the spot just as much. I also like fresh salads or roasted veggies with cozy soups like this. This strawberry spinach salad or a side of oven-roasted broccoli would both be great for adding a little color, texture, and contrast to the meal.

Storage & Reheating

You can store leftover lentil and ham soup in an airtight container in the refrigerator for up to 3-4 days. The lentils will absorb more liquid in storage, so if it is too thick when you come to serve it again, you can thin it out with more chicken broth if desired. You can also freeze this soup for up to 3 months. I like to freeze individual servings in freezer-safe containers or bags so I can just pull out what I need! Thaw it in the refrigerator the night before.

Try These Lentil Soup Recipes Next!

• Our Mediterranean Lentil Soup is a bright bowl loaded with lentils, veggies, and kale, and I love how the cumin and cinnamon layer in so much warming flavor!
• Tomato Lentil Soup is a simple, budget-friendly favorite packed with vegetables, herbs, and brown lentils.
• This Creamy Lentil Vegetable Soup is a hearty mix of lentils and vegetables made extra rich with coconut milk for a creamy finish without any dairy.

More Easy Ham Recipes

Honey Glazed Ham

$18.13 recipe / $1.51 serving

Navy Bean Soup

$8.32 recipe / $1.38 serving

Ham Tetrazzini

$7.65 recipe / $1.28 serving

Glazed Ham Steaks

$6.31 recipe / $1.55 serving

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

Soups and Stews

Soups and stews are always an easy catch-all for using up leftovers, especially when you want something filling and budget-friendly. These recipes show how a little ham can go a long way once you add pantry staples, beans, potatoes, or a few extra veggies!

1. Ham and Bean Soup

Chunky Ham and Bean Soup

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

4.94 from 33 votes

$6.70 recipe / $1.68 serving Get the Recipe

Our chunky ham and bean soup turns leftover ham into a hearty dinner in under an hour, and I love that one puréed can of beans thickens the broth without needing any cream.

2. Ham and Potato Soup

Ham and Potato Soup

This ham and potato soup is creamy but not too heavy and loaded with fresh veggies and salty ham. It's perfect for the seasonal transition!

5 from 20 votes

$11.25 recipe / $1.40 serving Get the Recipe

My ham and potato soup makes leftover ham go further by pairing it with potatoes, fresh veggies, and a rich, creamy broth! Every spoonful is warm, velvety, and extra comforting.

3. Navy Bean Soup

Navy Bean Soup

This Navy Bean Soup with ham is hearty, cozy, super flavorful, and perfect on a chilly day. Easy to make and absolutely delicious!

4.71 from 24 votes

$8.32 recipe / $1.38 serving Get the Recipe

This navy bean soup uses a ham hock in the original recipe, but I think any leftover smoked ham will work great here! It’ll still give you plenty of savory flavor and a hearty pot of soup without buying another cut of meat.

4. Split-Pea Soup with Ham

Split Pea Soup

This cozy Split Pea Soup will fill you up and warm you through on those cold winter days. Super satisfying and oh so delicious!

5 from 12 votes

$9.51 recipe / $1.58 serving Get the Recipe

This split pea soup is a thick, veggie-packed pot of comfort that makes enough to feed 6! I promise you’ll love this one, especially if you’re looking for a leftover ham recipe you can freeze for later.

5. Ham and Lentil Soup

Ham and Lentil Soup

This Ham and Lentil Soup recipe is a hearty dinner made with simple ingredients, brown lentils, veggies, and diced ham in a flavorful broth!

5 from 3 votes

$7.76 recipe / $1.29 serving Get the Recipe

Our ham and lentil soup turns leftover ham into a hearty dinner with brown lentils, simple vegetables, and a flavorful broth that tastes like it simmered all day!

Creamy Casseroles!

My family loves a good casserole, and these are some of the best recipes to make with leftover ham. They are easy to make AND will fill your belly without costing much at all.

6. Ham and Potato Casserole

Ham and Potato Casserole Recipe

This Ham and Potato Casserole is insanely delicious and absolutely perfect when you want something a little extra special for breakfast or brunch!

4.65 from 14 votes

$8.46 recipe / $1.41 serving Get the Recipe

Our ham and potato casserole combines Yukon Gold potatoes, cheddar cheese, garlic, and browned ham in a creamy homemade sauce, and it comes out bubbly and golden in about 50 minutes. The crispy edges and creamy center make this one especially hard to resist!

7. Ham Tetrazzini

Ham Tetrazzini

This Ham Tetrazzini recipe is a cozy way to use up leftover ham with spaghetti, mushrooms, peas, and a creamy homemade sauce. Cheap and delicious!

4 from 1 vote

$7.65 recipe / $1.28 serving Get the Recipe

I’m telling you now, make this ham tetrazzini and watch it disappear FAST! This casserole is made with a creamy from-scratch sauce, spaghetti, mushrooms, peas, and savory ham for a comforting dinner that puts those leftovers to really good use. It’s also one of the cheapest meals in this list, which makes it even easier to love!

Pair With Peas and Greens

I make it my mission to get something green onto my family’s plates at each meal, and these recipes make it almost too easy! With peas, greens, and a little leftover ham, these recipes come together into something so very satisfying.

8. Pasta with Peas and Ham

Pasta with Peas and Ham

This recipe for pasta with peas and ham is a super fast and easy meal that will keep you full and satisfied on busy days!

4.82 from 16 votes

$5.68 recipe / $1.42 serving Get the Recipe

I already know you’ll love how easy this pasta with peas and ham comes together for a quick weeknight dinner. It’s a simple one-pot pasta with ham, peas, and a light creamy sauce that’s ready in about 25 minutes and does a great job of turning a small amount of leftover ham into a full meal.

9. Pea Salad with Ham

Pea Salad

Super simple and inexpensive, this creamy pea salad is the perfect side dish for your next family get-together.

4.25 from 8 votes

$9.54 recipe / $0.95 serving Get the Recipe

My pea salad is made with budget-friendly sweet peas, ham, cheddar, and a creamy dressing, and is a great way to use up leftovers when you don’t feel like cooking another big meal.

10. Collard Greens

Collard Greens

Collard Greens are an easy and delicious side dish that is a great way to use up leftover ham bones or a smoked ham hock.

4.38 from 8 votes

$5.92 recipe / $0.99 serving Get the Recipe

Collard greens are a solid side dish to round out just about any dinner. The ham adds a rich & savory flavor as the greens simmer low and slow until tender!

Fulfilling Breakfast Recipes

If dinner is already handled, then breakfast might be the next best place to use up leftover ham. These recipes are warm, hearty, and made with simple ingredients that go a long way.

11. Breakfast Burritos

Freezer Friendly Breakfast Burritos

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

4.83 from 29 votes

$11.29 recipe / $1.41 each Get the Recipe

These freezer breakfast burritos are a practical way to turn leftover ham into breakfast for days. I love that you can fill the freezer with them, then reheat one whenever mornings get hectic!

12. Ham Quesadillas

Hawaiian Ham Quesadillas

Hawaiian ham quesadillas with a creamy cheesy filling, ham, pineapple, and green onions.

4.38 from 8 votes

$9.36 recipe / $1.04 each Get the Recipe

I know pineapple on pizza is a hot debate, but what about pineapple IN a quesadilla?! These Hawaiian ham quesadillas are quick, cheesy, and a fun change for breakfast, with ham, pineapple, cream cheese, and mozzarella in every melty bite.

13. Ham and Potato Frittata

Ham & Potato Frittata

Potatoes, eggs, and ham, this frittata is all of your breakfast favorites in one dish. Filling and flavorful on a dime. 

4.32 from 16 votes

$5.79 recipe / $0.72 serving Get the Recipe

My family loves this ham & potato frittata for breakfast, but I think it works just as well for an easy breakfast-for-dinner situation too. It’s ready in about 40 minutes and uses very simple budget ingredients (including cooked ham!)

More Recipes for Leftover Ham

These leftover ham recipes can work as appetizers, snacks, breakfast, or even lunchbox fillers, and each is a delicious way to use up those leftovers!

14. Ham and Cheese Sliders

Ham and Cheese Sliders

These easy Ham and Cheese Sliders are a must-have for parties! They’re buttery, sweet, salty, gooey, and insanely delicious!

4.80 from 15 votes

$11.09 recipe / $1.84 serving Get the Recipe

These ham and cheese sliders layer savory ham and melty Swiss cheese inside sweet Hawaiian rolls, then finish with a buttery seasoned topping that bakes up golden on top and warm and gooey in the middle!

15. Leftover Stuffing Muffins

Leftover Stuffing Muffins

Use up your Thanksgiving leftovers in these customizable savory Leftover Stuffing Muffins. The perfect grab-and-go breakfast!

4.91 from 40 votes

Get the Recipe

These leftover stuffing muffins are such a fun way to use up more than one holiday leftover at once. I think they’d be great for breakfast or brunch, especially when you want something easy to reheat and serve.

More Recipe Roundups

15 Leftover Ham Recipes

15 Easy Carrot Recipes

21 Zesty Lemon Recipes

12 Leftover Rice Recipes

The post 15 Leftover Ham Recipes appeared first on Budget Bytes.

I’m a big fan of savory breakfast dishes, and this Spinach and Mushroom Crustless Quiche is one of my favorites! It’s very filling, full of vegetables, and doesn’t leave me with a carb hangover (I’m looking at you, pancakes). You can serve it up at brunch or eat it for lunch or dinner, so give this recipe for crustless quiche a try the next time you want to prepare something special. I promise it’s worth the effort. And with nearly 300 5-star reviews (and counting!), you really can’t go wrong!

“Love this recipe! Wouldn’t change a thing. Made exactly as recipe stated and it came out perfectly. Replacing my old tried and true spinach quiche with this one! A+. Thank you!!!”

Corinne

Baked Crustless Quiche with Spinach, Mushrooms, and Feta

This crustless quiche is one of my go-to recipes when I want something easy, filling, and made with simple ingredients I can grab at any grocery store. It’s great bang-for-your-buck too, since a handful of budget-friendly basics turns into several slices that work for breakfast, lunch, meal prep, or even a low-effort Easter brunch spread! I almost always have milk, eggs, mozzarella, and frozen spinach on hand, so I can make this recipe without much planning. It’s high in protein from the eggs, easy to reheat, and made with real ingredients that actually keep me feeling FULL.

Even though it looks similar to a frittata, this crustless quiche has a softer, creamier texture thanks to the milk and cheese in the filling. A frittata is usually firmer and more comparable to an omelet!

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Spinach Mushroom and Feta Crustless Quiche

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

Course Breakfast, Brunch, Dinner, Lunch

Cuisine American, French

Total Cost $7.71 recipe / $1.28 serving

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 slices

Calories 173kcal

Author Beth Moncel

Equipment

• 9'' Glass Pie Plate

Ingredients

• 10 oz. box frozen chopped spinach thawed and squeezed, $1.26*
• 8 oz. mushrooms $1.74
• 1 garlic clove minced, $0.08
• ⅛ tsp salt $0.01
• 1 Tbsp cooking oil divided, (any neutral-flavored oil) $0.04
• 2 oz. feta cheese $1.36
• 4 large eggs $0.56**
• ¼ cup Parmesan cheese grated, $1.46
• ¼ tsp black pepper freshly cracked, $0.04
• 1 cup milk $0.18***
• ½ cup mozzarella cheese shredded, $0.98

Instructions

• Preheat the oven to 350ºF. Thaw and squeeze as much moisture out the spinach as possible.
• Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
• Add the mushrooms, garlic, salt, and a ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture and it has evaporated from the skillet. No water should remain in the skillet.
• Brush the other ½ Tbsp cooking oil inside a 9-inch pie plate.**** Layer the mushrooms, spinach, and crumbled feta into the pie plate.
• In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
• Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
• Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF. Slice and enjoy!

See how we calculate recipe costs here.

Video

Notes

*Be sure to thaw the frozen spinach and give it a good squeeze to remove excess moisture (otherwise, you’ll end up with a watery quiche). You can also use fresh spinach, with a 1 lb. bag of fresh spinach being equivalent to a 10-oz package of frozen spinach once cooked down. I recommend sautéing the fresh spinach first to cook the moisture out.

**I use four large eggs as the base of this no crust quiche. Using larger or smaller eggs will affect the final results, so I recommend sticking with large eggs for this recipe.

***The milk thins out the egg mixture to create a deliciously soft texture when baked. I usually use whole milk or 2%, but some of our readers have successfully used half and half and 1% milk. Almond milk will also work for a dairy-free option.

****I use a 9-inch glass pie plate. A larger dish will make a thinner quiche that cooks faster, while a smaller dish will likely overflow unless you reduce the ingredients. A glass or ceramic pie plate will work here. Metal pans tend to heat faster, so it may brown more at the edges before the center is cooked through. 

Nutrition

Serving: 1slice | Calories: 173kcal | Carbohydrates: 5g | Protein: 11g | Fat: 12g | Sodium: 353mg | Fiber: 0.4g

How to Make Spinach and Mushroom Crustless Quiche step-by-step photos

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

Thaw the spinach: Thaw one 10oz. block of frozen chopped spinach (I use the microwave), then squeeze out as much of the moisture as possible. I use a fine mesh strainer to do this. The spinach should be fairly dry after squeezing.

Prep the spinach and garlic: Slice 8oz. of mushrooms and mince one clove of garlic.

Sauté the mushrooms and garlic: Add the mushrooms to a skillet with ½ Tbsp cooking oil, one clove of minced garlic, and ⅛ tsp salt. Sauté the mushrooms until they release all of their moisture and it has evaporated off the bottom of the skillet.

Layer the filling: Brush another ½ Tbsp cooking oil over the inside surface of a 9″ pie dish. Layer in the sautéed mushrooms, squeeze-dried spinach, and 2oz. crumbled feta.

Make the savory custard: Whisk together 4 large eggs, ¼ cup grated Parmesan, 1 cup milk, and ¼ tsp pepper.

Bake the quiche: Place the dish into the preheated 350ºF oven and bake for about 50 minutes, or until it’s golden brown on top or until the internal temperature reaches 160ºF. Slice and serve warm!

What Else Can I Add?

This recipe is very customizable as it’s pretty forgiving. You can leave out the veggies I use or swap them for something else! I’d just make sure to cook the moisture out of any vegetables you add so your quiche doesn’t end up soggy. I’d also cook any meats before adding them in. Here are some delicious additions to try:

• Bell peppers
• Diced onions or caramelized onions
• Ham
• Broccoli (my bacon broccoli cheddar crustless quiche is another reader favorite!)
• Bacon
• Ground sausage
• Kale

Storage & Reheating

This crustless quiche recipe is one of my favorite make-ahead breakfast dishes. It stores well in the refrigerator (in an airtight container) for about 3 days. However, you do need to be cautious while reheating because overheating can cause the egg proteins to seize up, expel water, and become rubbery. For that reason, I suggest reheating in the microwave only until the quiche is warmed through but not piping hot.

Egg dishes like this one freeze just so-so. The egg will seep a little water upon freezing, thawing, and reheating, which may or may not bother you. I suggest testing this with one piece of the spinach crustless quiche first to see if the changes are acceptable to you. To freeze, cool the quiche in the refrigerator first, then wrap tightly in plastic and transfer to the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Love Quiche? Try These Recipes Next:

• Our Quiche Lorraine is a savory recipe with bacon, Swiss cheese, and a puff pastry crust, and doesn’t take much effort to pull together at all!
• I love how my Mini Broccoli Cheddar Quiches are cute enough for brunch but still practical enough to stash in the fridge or freezer for an easy make-ahead breakfast.
• This Sweet Corn and Zucchini Pie is a budget-friendly, crustless bake with sweet corn, tender squash, and a cheesy egg base!

More Baked Egg Recipes

Egg Muffins

$2.80 recipe / $0.47 serving

Shakshuka

$10.15 recipe / $2.53 serving

Baked Eggs

$3.40 recipe / $0.85 serving

Ratatouille Frittata

$7.32 recipe / $0.92 serving

The post Crustless Quiche appeared first on Budget Bytes.

Grocery List

• 4lb. Spiral cut ham ($15.60)
• 1 20 oz. can pineapple rings ($1.62)
• 6 eggs ($0.96)
• Hawaiian rolls ($1.98) – see note
• 2 lb. bag whole carrots ($2.18)
• 1 yellow onion ($0.88)
• 2 12oz. bags frozen corn ($1.96)
• 2 12oz. bags frozen peas ($1.96)
• 5 lb. bag russet potatoes ($2.47)
• Carrot cake ($5.98)

Note: Always check the store brand’s price first! Great Value (Walmart’s store brand) Hawaiian rolls were $1.98 where the name brand Hawaiian rolls were $4.72 for the same number of rolls.

Download our $40 Easter Dinner Grocery List PDF HERE!

What’s In This Easter Dinner for Under $40

This menu is a mix of smart shortcuts and a few tried-and-true Budget Bytes recipes that help turn this simple grocery list into a full Easter dinner. Some items are ready to serve as-is, while others can be dressed up with basics you might already have at home. Either way, this menu gives you plenty of flexibility depending on your budget, time, and what’s in your kitchen.

And remember, at the end of the day, the most important part of ANY gathering is the people who are there. So, rest assured you’re going to have a happy Easter if you give yourself permission to be present and enjoy your company!

Baked Ham with Pineapple

Baked Ham

This Baked Ham is sweet, savory, and juicy—the perfect holiday meal. The glaze makes the outside nice and golden but still tender.

5 from 5 votes

$27.24 recipe / $2.47 serving Get the Recipe

I went with my baked ham with pineapple recipe for this Easter dinner plan. It’s SO easy and flavorful, even if you skip the mustard, brown sugar, and spices! You’ll still end up with a show stopping ham by using just the canned pineapple and its juices to baste it. Cook it for about 20 minutes per pound in a 350°F oven, tented with foil, and it’s done! A lot of hams come with a seasoning packet, so you could use that, too, if your spice drawer is lacking.

When it comes to choosing your ham, a 4-lb ham might seem too small, but when you look at all the amazing sides spread out on your holiday table, I bet you’ll have leftovers! ¼ lb per person is more than enough ham, but I made the portions a bit more generous in this meal plan at ½ lb per person, so there’s a little more wiggle room (just in case you have a surprise guest pop in!). Even if you have to stretch this ham to ¼ lb per serving, everyone will have plenty to eat with all the sides.

cREAMED cORN

Creamed Corn Recipe

Making Creamed Corn from scratch is easier than you think! This delicious side is perfect for the holidays and made with simple ingredients.

5 from 4 votes

$5.29 recipe / $0.66 serving Get the Recipe

If you don’t have much on hand for pantry staples like sugar and flour, you can totally steam the corn and serve it hot as-is with just a dollop of butter on top. Or, you can transform the corn into creamed corn with just a few simple ingredients I’m willing to bet you already have on hand!

sTEAMED pEAS

I LOVE my new recipe for creamed peas, but I didn’t want to have two creamed side dishes on the same menu, so I opted to steam the peas instead. Steamed peas are classic, cheap, and so incredibly easy to make. I just pour the frozen peas into a microwave-safe container, cover with water, and microwave them for a couple minutes until heated through. You can also use a steam basket on the stove top. Add some butter before serving for a little extra richness (optional), plus a pinch of salt and pepper if you like.

Hasselback Potatoes

Hasselback Potatoes

These easy Hasselback Potatoes turn simple russets into crispy, golden, fan-cut potatoes with lots of room for your favorite toppings.

5 from 1 vote

$3.45 recipe / $0.86 serving Get the Recipe

These Hasselback potatoes are a great way to turn an inexpensive bag of russets into a satisfying side for Easter dinner (or any meal!!). You can use whatever oil you already have on hand, and the seasonings are totally optional and flexible. They’re an easy, budget-friendly side, and I love that they still look a little more dressed up on the plate!

Hawaiian Rolls

I kept the Hawaiian rolls super simple by brushing the tops with half a batch of the glaze from our ham and cheese sliders recipe, then warming them in a 350°F oven using those same directions. It’s an easy way to dress up these store-bought rolls for Easter dinner. That slider recipe is also perfect for using up any leftover ham after the holiday!

But of course, you can serve the rolls exactly as they are, and they’ll still be a great addition to your meal. We also have a Hawaiian roll recipe you can try if you have the time and ingredients on hand to make them from scratch.

Deviled Eggs

Deviled Eggs

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

5 from 5 votes

$1.21 recipe / $0.20 serving Get the Recipe

I had to include deviled eggs on this menu because they’re such a favorite for Easter, potlucks, and holiday gatherings. They always disappear fast whenever I make them! This is our tried-and-true budget recipe that keeps things simple with a creamy filling made from mayo, Dijon, and seasonings. I already had those ingredients on hand, so it didn’t add anything to my overall budget, but don’t worry if your kitchen isn’t as stocked! You can make a simpler version with just mayo, salt, and pepper, and still have a delicious side for the table.

Glazed Carrots

Glazed Carrots

Five ingredients and 20 minutes is all you need to make these easy & delicious Glazed Carrots. Perfect for busy weeknights or holiday meals!

4.88 from 8 votes

$1.65 recipe / $0.41 serving Get the Recipe

As you can see, this grocery list can still make a full holiday meal no matter how you prep it. The same goes for the carrots! You could totally roast, steam, or air fry them, keeping it simple with just a little olive oil, salt, and pepper, or you can whip up a batch of our 5-ingredient glazed carrots. (The kids AND adults will be licking their plates—I highly recommend the glazed carrots!)

Carrot Cake

Now, dessert is one area where I was really impressed with the value for money. I picked up a ready-made carrot cake that looks cute and slices neatly into 8 pieces. Of course, you can absolutely make our carrot cake or carrot cake bars instead, but it really just depends on what ingredients you already have and whether you have the time to make dessert from scratch. But rest assured, whether you go homemade or store-bought, everyone still gets a sweet little something to end the meal with this budget Easter dinner plan!

The post Easter Dinner for Under $40 at Walmart appeared first on Budget Bytes.

Easy Glazed Honey Ham Recipe

I use a smoked spiral-cut half ham here, which is already fully cooked, so all you’re really doing is warming it through and layering on flavor with an easy homemade glaze. Ham glazes are often made with either honey or brown sugar. Honey gives ham a lighter, floral sweetness and a glossy finish, while a brown sugar glaze brings a deeper, more caramelized flavor, like in our baked ham recipe.

I love both flavors, so I use honey and a little brown sugar in this ham glaze recipe for the best of both worlds. That’s also one reason I prefer homemade over store-bought glazed ham whenever I can. Store-bought versions are convenient, but they often come with extra preservatives and less flexibility in flavor. Making the glaze myself means I can balance the sweetness with Dijon mustard, apple cider vinegar, garlic powder, onion powder, cinnamon, and a few simple seasonings for a more customizable glaze with the best sticky-sweet finish!

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Honey Glazed Ham

This easy Honey Glazed Ham recipe turns a spiral-cut smoked ham into a sweet, sticky, holiday main dish with a simple homemade glaze made from pantry staples!

Course Main Course

Cuisine American

Total Cost $18.13 recipe / $1.51 serving

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12 servings (~1/3 lb./5 oz. each)

Calories 211kcal

Author Jennie Alley

Equipment

• Small Saucepan
• 9×13 Baking Dish

Ingredients

For the Honey Glaze

• ½ cup honey 170g, $1.87
• ¼ cup brown sugar packed, (50g) $0.11
• 1 tsp Dijon mustard 5g, $0.02
• 1 tsp apple cider vinegar 0.18 oz., $0.04
• ½ tsp garlic powder $0.02
• ½ tsp onion powder $0.02
• ¼ tsp salt $0.04
• ¼ tsp black pepper freshly cracked, $0.08
• ¼ tsp ground cinnamon $0.01

For Roasting

• 4 lb. fully cooked smoked ham boneless and spiral cut, $15.92*
• ½ inch water $0.00

Instructions

• Gather all ingredients and preheat the oven to 325°F (163°C).
• In a small saucepan, whisk together honey, brown sugar, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, pepper, and cinnamon. Heat over medium until sugar is dissolved and glaze is slightly thickened.
• Place ham cut side down in a 9×13 casserole dish. Brush half the glaze over the ham.
• Pour ½ inch of water into the bottom of the pan around the ham**.
• Cover loosely with foil and bake for 18-20 minutes per pound, basting once or twice with pan juices. For a 4lb boneless smoked ham, you'll need to bake it for about 1 hour & 20 minutes total. Internal temperature should reach 140°F for pre-cooked ham***.
• Remove the foil for the last 20-30 minutes of baking. Brush with remaining glaze every 10 minutes to create a golden-brown, sticky crust.
• Let the ham rest for 10 minutes before slicing. Spoon any extra glaze over slices when serving.

See how we calculate recipe costs here.

Notes

*I make this recipe with a 3.5-4 lb boneless smoked half ham. I have used a spiral cut ham, but if your ham isn’t pre-sliced, score the surface in a diamond pattern about ¼-inch deep before glazing. This helps the glaze penetrate and creates a beautiful caramelized crust when baked.

**Don’t skip the water in the pan. Adding ½ inch of water keeps the ham moist and prevents sugars from burning on the bottom of your dish.

***Temperature matters! You’re not “cooking” the ham, you’re warming it through and glazing it as it’s already pre-cooked. Aim for 140°F internal temperature for best texture and moisture.

Nutrition

Serving: 1serving (~1/3 lb.) | Calories: 211kcal | Carbohydrates: 17g | Protein: 25g | Fat: 5g | Sodium: 1891mg | Fiber: 0.1g

how to make Honey Glazed Ham step-by-step photos

Gather all of your ingredients and preheat the oven to 325°F (163°C).

Make the honey glaze: Add ½ cup honey, ¼ cup packed brown sugar, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, ¼ tsp freshly cracked black pepper, and ¼ tsp ground cinnamon to a small saucepan. Whisk everything together and cook over medium heat until the sugar dissolves and the glaze thickens slightly.

Glaze the ham: Set a 3.5-4 lb. fully cooked boneless spiral-cut smoked ham (cut side down) in a 9×13 casserole dish. Brush about half of the honey glaze over the outside of the ham.

Pour enough water into the baking dish to come up about ½ inch around the ham.

Bake: Loosely tent the dish with foil and bake for 18-20 minutes per pound, spooning some of the pan juices over the ham once or twice as it cooks. For a 4 lb. ham, this will take about 1 hour 20 minutes total.

Since the ham is already cooked, you’re just heating it through, so the center should reach 140°F.

During the last 20-30 minutes of baking, remove the foil. Brush the ham with the remaining glaze every 10 minutes so it develops a glossy, sticky coating.

Rest and serve: Let your honey glazed spiral ham rest for 10 minutes before slicing. Serve with any extra glaze spooned over the top.

Serving Suggestions

Honey glazed ham pairs beautifully with just about every classic holiday side, which is part of why I love serving it for Easter dinner. Our balsamic roasted vegetables are an easy go-to, and mashed potatoes are pure comfort next to that salty-sweet ham. For a traditional spread, creamed corn is always a winner! A side of mac and cheese will also make the meal feel even heartier and a little extra special. I also like adding a simple salad for something fresh and crisp.

Storage & Reheating

Keep leftover ham tightly wrapped or in an airtight container in the fridge for up to 3-4 days. Store any extra glaze separate if possible. Honey glazed smoked ham also freezes really well. Wrap slices in individual portions, then place in a freezer bag or container. Freeze for 1-2 months for the best quality. To reheat, warm it gently in the microwave or covered in the oven so it doesn’t dry out. Add a spoonful of leftover glaze or a splash of broth to help keep it moist.

Got More Leftover Ham? Try These Recipes:

• Our Pasta with Peas and Ham is a fast dinner with sweet peas, savory ham, and Parmesan that’s perfect for busy nights.
• I love these Ham and Cheese Biscuits for a seriously comforting breakfast or brunch treat!
• This Chunky Ham and Bean Soup is a budget-friendly way to turn leftover ham into a cozy meal with plenty of beans and big comfort-food appeal.

More Recipes for Easter Dinner

Glazed Ham Steaks

$6.31 recipe / $1.55 serving

Creamed Peas

$2.21 recipe / $0.55 serving

Glazed Carrots

$1.65 recipe / $0.41 serving

Hasselback Potatoes

$3.45 recipe / $0.86 serving

The post Honey Glazed Ham appeared first on Budget Bytes.