Easy One Pan Salmon Dinner Recipe

Ever since I shared my one pan mushroom steak dinner here, I’ve been looking for more ways to work sheet pan meals into my weekly rotation. They’re just so practical! For this sheet pan salmon dinner, I make a quick glaze using soy sauce, toasted sesame oil, simple seasonings, and a little brown sugar, which I coat the salmon and green beans in before baking. I’ve also got the timing nailed down, so everything cooks together perfectly. My secret? I wrap the salmon in parchment paper while it bakes. It steams gently in all that flavorful glaze and stays so moist and tender.

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One Pan Salmon Dinner

This One Pan Salmon Dinner is a family-approved weeknight meal with flaky salmon, crispy potatoes, and glazed green beans all baked on a single sheet pan.

Course Dinner, Main Course

Cuisine American

Total Cost $9.82 recipe / $2.45 serving

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 318kcal

Author Jess Rice

Equipment

• 2 Pieces of Parchment
• Baking Sheet

Ingredients

• 1 lb. salmon (2 large filets)* $5.24
• 2 Yukon gold potatoes $1.04
• 1 tsp salt, divided $0.01
• ⅛ tsp freshly cracked black pepper $0.02
• 1 Tbsp olive oil $0.19
• ½ tsp ginger powder $0.12
• 1 tsp garlic powder $0.05
• 2 Tbsp brown sugar, packed $0.10
• 1 Tbsp soy sauce $0.03
• 1 tsp toasted sesame oil $0.13
• ½ a lemon $0.35
• 2 cups green beans** $2.47
• ½ tsp sesame seeds $0.07

Instructions

• Gather ingredients. Thaw the salmon following the package directions (I thawed mine in the fridge overnight, but you can also thaw it in cold water), and preheat oven to 375℉.
• Slice potatoes into 1/4-inch thick slices and sprinkle with ¼ tsp salt, pepper and oil.
• Lay potatoes out flat on about 1/3 of a parchment-lined baking sheet. It’s ok if there’s some overlap. Bake the potatoes in the preheated oven for 15 minutes.
• Mix ½ tsp salt, ginger powder, garlic powder, brown sugar, soy sauce, and toasted sesame oil in the same bowl used to toss the sliced potatoes.
• Place salmon filets in the center of a large piece of clean parchment paper and brush the salmon with the sauce. Slice the lemon into rounds, and then top each salmon filet with a slice or two of fresh lemon.
• Fold the parchment paper with the salmon shut. This will help steam the fish and keep it nice and moist on your sheet pan. Set aside.
• Next, toss green beans in the same bowl as the salmon marinade, using up every drop of that yummy marinade! Sprinkle with remaining salt (1/4 tsp) and the sesame seeds.
• When your timer for 15 minutes goes off, flip the potatoes, and add the salmon in the parchment paper and the green beans.
• Bake everything together for 10-15 minutes more or until the fish is cooked to 145 degrees. (If your fish is cut thinner and seems to be cooking faster than the veggies, it’s handy to have it wrapped up so you can remove it from the pan when it reaches 145℉ while you give the veggies an extra 5 minutes in the oven, if needed. No need to remove paper to temp it— just insert the thermometer through the paper or the top of the fold.) Adjust seasonings as needed and enjoy!

See how we calculate recipe costs here.

Notes

*To maximize my budget, I buy bags of frozen wild-caught salmon at the grocery store. The 2 lb. bag of salmon from Walmart usually has 4-5 big filets inside.

**Frozen green beans became mushy when I tested them with this recipe, but you can always substitute the fresh green beans for another tender fresh vegetable you may have on hand, like asparagus, small broccoli florets, or snow peas.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 27g | Protein: 26g | Fat: 12g | Sodium: 894mg | Fiber: 4g

How to make One Pan Salmon Dinner step-by-step photos

Gather your ingredients: Thaw 1 lb. of salmon (2 large filets) following the package instructions. I like to thaw mine overnight in the fridge, but you can also place the filets (in their vacuum-sealed packs) into a bowl of cold water. Change the water every 30 minutes or so until the fish is thawed. Now, preheat your oven to 375℉.

Prep the potatoes: Cut 2 Yukon gold potatoes into ¼-inch thick slices and add them to a bowl. Sprinkle the potato slices with ¼ tsp salt, ⅛ tsp black pepper, and 1 Tbsp olive oil. Mix to coat the potatoes with the seasonings and oil.

Bake the potatoes: Line a baking sheet with a piece of parchment paper. Lay the potato slices out flat over 1/3 of the baking sheet, as shown here. It’s okay if there’s some overlap. Bake the potatoes in the preheated oven for 15 minutes.

Make the glaze: Meanwhile, add ½ tsp salt, ½ tsp ginger powder, 1 tsp garlic powder, 2 Tbsp brown sugar, 1 Tbsp soy sauce, and 1 tsp toasted sesame oil to the same bowl you seasoned the potatoes in (no need to wash it first!). Mix to combine.

Glaze the salmon: Place a piece of parchment paper onto your work surface and add the two salmon filets, skin side down, to the center. Brush the salmon with some of the soy sauce glaze (you won’t use it all here). Slice ½ a lemon into rounds and top each filet with 1-2 slices of fresh lemon.

Wrap the salmon: Fold the parchment paper over the salmon and then fold the sides shut to create a parcel. I like to do this as the fish will steam and stay nice and moist rather than dry out on the sheet pan. Set the salmon parcel to one side for now.

Coat the green beans: Now add 2 cups green beans to the remaining salmon marinade. Sprinkle with ¼ tsp salt and ½ tsp sesame seeds.

Bake: Once your timer for the potatoes goes off after 15 minutes, remove the baking sheet from the oven and flip the potatoes. Now, add the salmon parcel and the marinaded green beans to the baking sheet.

Bake everything together for 10-15 minutes more or until the salmon is cooked to 145℉ (I use an instant read thermometer to check the internal temperature of my fish. No need to remove the paper to check it—just insert the thermometer through the paper or the top of the fold!). If your fish is cut thinner or is cooking faster than the veggies, remove the salmon parcel from the baking sheet when it reaches 145℉ and give the veggies an extra 5 minutes in the oven, if needed.

Serve: Adjust the seasonings as needed. Serve, and enjoy your salmon sheet pan dinner!

Storage & Reheating

More One Pan Meals to Try

Cheesy Skillet Ravioli

$14.36 recipe / $3.59 serving

One Pot Chicken and Rice

$6.18 recipe / $1.54 serving

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

Sheet Pan BBQ Meatloaf Dinner

$6.27 recipe / $3.14 serving

The post One Pan Salmon Dinner appeared first on Budget Bytes.

“Thanks for this! It’s exactly what I needed – a great basic recipe and suggestions for how to improvise based on what I’ve got in the fridge. Just had a delicious egg salad sandwich for lunch, and will definitely be coming back to this one!”

Teevee

Easy Egg Salad Recipe

When I was looking around at different egg salad recipes on the internet, they all seemed to be a little too complicated for my busy life. Almost all of them included fresh herbs, one single rib of celery, or other things that I don’t usually keep on hand. So, I made my egg salad as simple and delicious as possible. Just a few simple ingredients that you can keep in your fridge, and nothing fancy. But if you want something fancy, I’ve got ideas for that below, too. 😉

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Easy Egg Salad

This quick and easy egg salad is perfect for busy days or whenever you need a fast, inexpensive, delicious, and filling meal!

Course Lunch

Cuisine American

Total Cost $2.98 RECIPE / $1.49 SERVING

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 about ¾ cup each

Calories 295kcal

Author Beth Moncel

Ingredients

• 4 large eggs* $2.68
• 3 Tbsp mayonnaise $0.15
• 1 Tbsp dill relish** $0.08
• 1 tsp Dijon mustard $0.02
• 1/4 tsp lemon juice $0.01
• 1/8 tsp salt $0.02
• 1/8 tsp freshly cracked black pepper $0.02

Instructions

• Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the water up to a full boil. Once it reaches a boil, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
• After 12 minutes in the hot water, transfer the eggs to an ice bath or run under cold water until cool. Peel the eggs then chop them into ½-inch pieces.
• Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir.
• Taste the egg salad and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Video

Notes

*In this recipe, I boil my eggs using my tried-and-tested hard boiled eggs method. The trick is to make sure your water comes to a full boil before turning the heat off and steaming the eggs.

**You can also use your favorite type of relish, but keep in mind the flavor will turn out different.

Nutrition

Serving: 0.75cups | Calories: 295kcal | Carbohydrates: 3g | Protein: 13g | Fat: 25g | Sodium: 531mg | Fiber: 1g

How to Make Egg Salad Step-by-Step Photos

Boil the eggs: Add four large eggs to a pot and cover with water. Place a lid on the pot and turn the heat on to high. Allow the water to come up to a full boil. Once boiling, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.

After 12 minutes, transfer the eggs to an ice bath or run under cold water until cooled. Peel and chop the eggs into ½-inch pieces.

Make the salad: Add the chopped eggs to a bowl along with 3 Tbsp mayonnaise, 1 tsp Dijon mustard, 1 Tbsp dill relish, ¼ tsp lemon juice, and ⅛ tsp each of salt and pepper.

Stir all of the ingredients together until well combined, mashing some of the yolks into the dressing as you stir. Taste and adjust the seasonings to your liking.

Serving Suggestions

I love a classic egg salad sandwich (either on toast or a croissant with lettuce), but you can also serve this salad with crackers for scooping, in lettuce cups, on avocado toast, or even in an avocado half! I also think it’s delicious served up wrap-style in a tortilla (or our cottage cheese wraps for a lower-carb option) with lettuce or as a salad topper over a bed of greens.

how to store

More Easy Egg Recipes

Poached Eggs

Deviled Eggs

$1.73 recipe / $0.29 serving

Scrambled Eggs

$0.83 recipe / $0.41 serving

Baked Eggs

$3.40 recipe / $0.85 serving

The post Easy Egg Salad appeared first on Budget Bytes.

Easy Recipe for Strawberry Cheesecake Smoothie

This smoothie tastes just like strawberry cheesecake, except it’s way more wholesome and something I feel good about sipping any time of day. The cottage cheese makes it super creamy and adds a little cheesecake-like tang, while the frozen banana and strawberries give it the perfect thick, frosty texture. And while the toppings are optional, I’ll be honest…I never skip them. A little whipped cream and crushed cookies on top? They take this healthy breakfast smoothie and make it feel like dessert in a cup real quick. 😉

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Strawberry Cheesecake Smoothie Recipe

This Strawberry Cheesecake Smoothie tastes like dessert but is made with wholesome, budget-friendly ingredients like frozen fruit and cottage cheese!

Course Breakfast, Dessert, Drinks, Snack

Cuisine American

Total Cost $4.31 recipe / $2.15 serving

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings (3 cups)

Calories 415kcal

Author Jess Rice

Equipment

• Small Blender
• Hand Mixer

Ingredients

Smoothie

• 1 frozen banana (½ cup if pre-diced)* $0.26
• 1 ¼ cup frozen strawberries $2.17
• ¼ cup cottage cheese* $0.24
• 1 cup milk $0.18
• ¼ tsp vanilla extract $0.17

Toppings

• half a batch of Beth's Homemade Whipped Cream**
• ½ cup heavy whipping cream $0.84
• 1 Tbsp granulated sugar $0.04
• ½ tsp vanilla extract $0.33
• 2 vanilla cream sandwich cookies, crumbled $0.08

Instructions

• Gather ingredients. Prepare half a batch of Beth’s Homemade Whipped Cream (using the heavy whipping cream, granulated sugar, and vanilla extract), and put it in the freezer to chill while you make your smoothie.
• Add banana, strawberries, cottage cheese, milk, and vanilla extract to a blender.
• Blend until smooth.
• Top with homemade whipped cream and crumbled vanilla sandwich cookies.

See how we calculate recipe costs here.

Notes

*I used 4% fat cottage cheese, but any fat % will do!

**You won’t use all the whipped cream to top these smoothies, so I recommend freezing the rest in dollops on parchment to use later…or hey, grab a spoon! I won’t tell! I didn’t cut the recipe in half further because it was too little liquid for the hand mixer to manage turning into whipped cream.

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 36g | Protein: 10g | Fat: 27g | Sodium: 151mg | Fiber: 3g

how to make a Strawberry Cheesecake Smoothie step-by-step photos

Gather all of your ingredients. Start by making half a batch of Beth’s Homemade Whipped Cream using ½ cup heavy whipping cream, 1 Tbsp granulated sugar, and ½ tsp vanilla extract. Place it into the freezer to chill while you make your smoothie base.

Make the smoothie: Add 1 frozen banana (½ cup if pre-sliced), 1 ¼ cup frozen strawberries, ¼ cup cottage cheese, 1 cup milk, and ¼ tsp vanilla extract to your blender.

Blend everything together until nice and smooth, with no chunks of frozen fruit left.

Add the toppings: Pour your delicious strawberry cheesecake smoothie into two glasses. Top each glass with a dollop of the homemade whipped cream and a crumbled vanilla sandwich cookie each. Serve immediately and enjoy!

How to Freeze Fresh Fruit

I mentioned earlier about buying bananas from the sale cart and freezing them. This is one of my favorite ways to reduce food waste and save a little money while stocking up on smoothie staples. Here’s exactly how I freeze fresh fruit to keep things quick and easy when a smoothie craving hits:

1. Wash, peel, and slice larger pieces of fruit (e.g. bananas) into evenly sized chunks so they blend more easily later on.
2. Lay the pieces out on a baking sheet. I try to keep them from touching too much so they don’t freeze into one big clump.
3. Freeze until solid.
4. Transfer to a freezer bag or container. I label mine with the date and keep them in my freezer until I’m ready to blend.

You can freeze just about any fruit, including avocados (I love an avocado smoothie!). I also recommend mixing and matching different frozen fruits to make smoothie packs with all sorts of fun flavors.

More Smoothie Recipes

Green Smoothie

$6.21 recipe / $0.78 serving

Mixed Berry Smoothie

$6.92 recipe / $3.46 serving

Peanut Butter Banana Smoothie

$0.76 each

Pineapple Protein Smoothie

$0.98 each

The post Strawberry Cheesecake Smoothie appeared first on Budget Bytes.

“Very easy and tasty. Another ground beef recipe to add to the rotation. Everyone loved it. Will make again.”

Kathleen R

Easy American Goulash Recipe

This recipe for American goulash is made from ground beef and macaroni in a delicious red wine and tomato sauce. It’s totally different than Hungarian goulash, which has chunks of beef that has been slowly simmered in a paprika sauce. This one is straight up American comfort food! The beef is browned until it’s perfectly savory, the macaroni soaks up all that rich, tomatoey goodness, and the red wine adds just the right depth of flavor to make it taste like it’s been simmering all day…even though it comes together in MUCH less time. Trust me, once you take that first bite, you’ll wonder where this recipe has been all your life!

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Easy American Goulash

This easy one pot version of American Goulash cooks the pasta and beef in the same pot with a homemade red wine tomato sauce for extra flavor. 

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $12.30 recipe / $2.05 serving

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 About 1.5 cups each

Calories 467kcal

Author Beth Moncel

Equipment

• Dutch Oven
• Measuring Cups Spoons

Ingredients

• 1 Tbsp olive oil $0.22
• 1 yellow onion $0.70
• 4 cloves garlic $0.16
• 2 bell peppers $1.72
• 1 lb ground beef* $4.98
• 1/2 cup red wine** $0.72
• 1 28oz. can diced tomatoes $1.63
• 1 15oz. can tomato sauce $1.06
• 2 Tbsp soy sauce $0.05
• 2 whole bay leaves (optional) $0.30
• 1/2 tsp dried oregano $0.05
• 1/2 tsp dried basil $0.05
• 1/4 tsp crushed red pepper $0.02
• 1/2 cup water $0.00
• 2 cups elbow macaroni (about 1/2 lb.)*** $0.59
• salt to taste $0.05

Instructions

• Dice the onion and mince the garlic. Sauté both in a large soup pot with the olive oil over medium heat until the onions are translucent. While the onion and garlic are sautéing, dice the bell peppers, then add them to the pot and continue to sauté for about two minutes more.
• Add the ground beef to the pot with the vegetables and continue to sauté over medium until the beef is cooked through. Add the red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.
• Add the diced tomatoes (with juices), tomato sauce, soy sauce, bay leaves, oregano, basil, crushed red pepper, and water to the pot. Stir to combine, place a lid on the pot, and allow it to come up to a boil. Once boiling, turn it down to low, and let the sauce simmer for 30 minutes with the lid on, stirring occasionally.
• After the sauce has simmered for 30 minutes, add the macaroni and stir to combine. Continue to let the macaroni simmer in the sauce, with the lid on, stirring occasionally, until the pasta is tender (about 10-12 minutes).
• Once the pasta is tender, taste the goulash and add salt to taste. Remove the bay leaves, then serve.

See how we calculate recipe costs here.

Video

Notes

*Ground beef is the traditional choice for this recipe, but you could try ground turkey or ground pork instead.

**The type of red wine is flexible; just stay away from very sweet varieties. I used Cabernet Sauvignon. The red wine really makes this sauce the best it can be, but you can use beef broth if preferred.

***I use elbow macaroni, but you can use any small shaped pasta, like small shells or ditalini. Be sure to simmer until the pasta is tender.

Nutrition

Serving: 1.5Cups | Calories: 467kcal | Carbohydrates: 50g | Protein: 22g | Fat: 19g | Sodium: 920mg | Fiber: 5g

How to Make American Goulash Step-By-Step Photos

Gather all of your ingredients.

Sauté the veggies: Begin by dicing one yellow onion and mincing four cloves of garlic. Add them to a soup pot along with 1 Tbsp olive oil and sauté over medium heat until the onions are translucent. While the onion and garlic are sautéing, dice two bell peppers, then add them to the pot and continue to sauté for about two minutes more.

Brown the meat: Add one pound of ground beef to the pot and continue to sauté over medium heat until the beef is no longer pink. If the ground beef you use releases a lot of fat, you can drain some away. I personally like a little fat in there to make the sauce richer, but it’s up to you!

Make the sauce: Then, add 1/2 cup red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.

Add one 28oz. can diced tomatoes (with the juices), one 15oz. can tomato sauce, 2 Tbsp soy sauce, 2 bay leaves, 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp crushed red pepper, and 1/2 cup water.

Simmer: Stir everything to combine, place a lid on the pot, and allow it to come up to a boil. Once it reaches a boil, turn the heat down to low, and let it simmer for 30 minutes. Keep the lid on as it simmers, lifting it only occasionally to stir.

Add the pasta: Once the sauce has simmered for 30 minutes (OMG it’s already smelling good), add 2 cups macaroni (that’s about 1/2 lb.). Stir to combine the macaroni with the sauce, place the lid back on top, and let it continue to simmer to cook the noodles for about 10-12 minutes, or until the macaroni is tender. Stir occasionally as the pasta simmers to keep it from sticking, returning the lid after each stir.

Serve: Once the macaroni is tender, give it a taste and add salt if needed. Remove the pot from the heat, fish out the bay leaves, then serve that one pot goodness!

Serving Suggestions

I would consider this a “one pot meal,” which means this one dish covers everything you need in a meal: carbs, proteins, and vegetables. If anything, you might want some crusty bread to sop up that delicious gravy, or maybe a Greek salad on the side for added crunch and extra vegetables.

Can You Freeze Goulash?

Yes! This one pot American goulash recipe is very freezer-friendly. Just make sure to cool it completely in the refrigerator first, then transfer to the freezer for long term storage. I suggest freezing it for three months maximum. And remember, label and date everything that goes in your freezer!

More One Pot Pasta Recipes

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

Cheesy Skillet Ravioli

$14.36 recipe / $3.59 serving

Beef Stroganoff

$5.54 recipe / $1.39 serving

One Pot Creamy Pesto Chicken Pasta

$11.77 recipe / $2.94 serving

The post Easy American Goulash appeared first on Budget Bytes.

Easy Fish Soup Recipe

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Fish Soup Recipe

This Budget-Friendly Fish Soup is made with frozen tilapia, butter beans, and a smoky tomato broth. It's easy, affordable, and downright delicious!

Course Dinner, Main Course, Soup

Cuisine American

Total Cost $11.33 recipe / $1.41 serving

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings (1.5 cups per serving)

Calories 212kcal

Author Jess Rice

Equipment

• Large Pot

Ingredients

• 1 onion, (9.5 oz.) large dice $0.54
• ¼ cabbage, (1.5 cups) chopped $0.75
• 3 cloves garlic, minced $0.15
• 2 Tbsp olive oil $0.38
• 1 tsp salt $0.01
• ½ tsp freshly cracked black pepper $0.09
• ¼ tsp red pepper flakes $0.03
• ¼ tsp ground cumin $0.02
• 1 bay leaf $0.12
• 2 x 14.5 oz. cans fire roasted diced tomatoes $1.96
• 1 x 28 oz. can crushed tomatoes $1.96
• 1 cup roasted red peppers (about half a 12 oz. jar), diced* $1.06
• 1 x 16 oz. can butter beans, drained and rinsed $1.47
• 5 cups water $0.00
• 2 frozen tilapia filets, defrosted and cut into 1-inch cubes** $2.44
• 1 Tbsp fresh parsley $0.05
• 1 Tbsp fresh cilantro $0.05
• 1 lime, juiced (about 2 Tbsp) $0.25

Instructions

• Gather ingredients and defrost frozen tilapia according to package directions. (I defrosted mine overnight in the refrigerator, but defrosting in cold water also works in a pinch!)
• Dice onion, chop cabbage, and mince garlic. Add to a large pot with olive oil, salt, pepper, red pepper flakes, cumin, bay leaf. Sauté until softened and glossy, about 5-8 minutes.
• Add canned tomatoes, diced roasted red bell peppers, and butter beans.
• Add water and stir to combine. Bring up to a simmer for 10-15 minutes, until vegetables are all soft and fully cooked.
• While the soup is simmering, slice tilapia into 1/2 inch pieces and add to soup.
• Simmer the soup with tilapia added for only 5 minutes. The pieces of fish will be perfectly white and firm, but not overcooked. Remove from heat, stirring in fresh herbs and lime juice. Adjust salt and pepper, if needed, and enjoy hot.

See how we calculate recipe costs here.

Notes

*I found the flavor of jarred roasted red bell peppers to be more pronounced than roasting fresh ones from scratch. It’s amazing how many peppers they fit in one jar! For flavor and ease of cleanup, I went with jarred roasted peppers instead of fresh ones this time.

**There were 8 filets in one 2lb bag of tilapia from Walmart. I used 2 filets for this budget-friendly fish soup and saved the other filets for later. You can also use another mild white fish like cod or catfish.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 28g | Protein: 16g | Fat: 5g | Sodium: 858mg | Fiber: 8g

how to make Fish Soup step-by-step photos

Gather all of your ingredients and prep fish: Before starting, you should also defrost the frozen tilapia according to the package directions. I defrosted mine overnight in the refrigerator, but defrosting in cold water also works if you’re short on time. To do this, submerge the frozen fish (in its sealed bag) in a bowl of cold water. Change the water every 30 minutes or so until the fish is fully thawed. It should thaw within 30 minutes to an hour.

Prep and sauté the veggies: Start by dicing 1 onion, chopping ¼ cabbage, and mincing 3 cloves of garlic. Add the prepped veggies and garlic to a large pot, along with 2 Tbsp olive oil, 1 tsp salt, ½ tsp black pepper, ¼ tsp red pepper flakes, ¼ tsp ground cumin, and a bay leaf. Sauté everything together for about 5-8 minutes, or until the veggies are soft and glossy.

Assemble the soup: Pour in two 14.5 oz. cans of fire-roasted diced tomatoes (with juices), one 28 oz. can crushed tomatoes, 1 cup diced roasted bell peppers, and 1 16 oz. can drained and rinsed butter beans.

Now, add 5 cups of water and stir to combine everything. Bring the soup up to a simmer for about 10-15 minutes until all the vegetables are soft and fully cooked.

Add the fish: You can slice 2 defrosted tilapia filets into 1/2-inch pieces while the soup simmers. When the veggies are fully cooked, add the fish pieces to the soup and simmer for 5 more minutes only. This is more than enough time to cook the fish through without overcooking it.

Season and serve: Take the soup off the heat and stir in 1 Tbsp fresh parsley, 1 Tbsp fresh cilantro, and 2 Tbsp lime juice. Taste and adjust the salt and black pepper as needed, and serve immediately. Enjoy!

Serving Suggestions

If you’re going to serve this white fish soup with anything, I’d go for a slice of sourdough or French bread to dip in that tomato broth. I also think a side of Spanish rice would be an easy way to bulk out each serving into something more substantial. Or you could keep it simple with a quick green salad or even pair it with a gooey spinach and feta grilled cheese if you’re craving something cozy.

Meal Prep It!

If you want to make this soup the day before you plan to serve it, I’d follow the recipe up to step 4 and stop just before adding the fish. Let the soup cool completely, then store it in the fridge overnight. When you’re ready to eat, bring the soup back up to a simmer and continue with the recipe as written—add the fish, simmer for 5 minutes, then stir in the fresh herbs and lime juice. That’s it! This method allows you to get a head start (perfect for busy weeknights or soup swaps!) without overcooking the fish, and everything still tastes fresh and flavorful.

Storage & Reheating

Let any leftovers cool before storing them in the fridge for up to 3 days. You can remove the pieces of tilapia before reheating, if desired, to avoid them overcooking too much. Warm the soup gently on the stovetop or in the microwave, then add the fish during the last few minutes of reheating to heat it through.

More Easy Soup Recipes

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

Cabbage Soup

$8.65 recipe / $1.44 serving

Asparagus Soup

$6.82 recipe / $1.13 serving

Stone Soup

$8.93 recipe / $0.63 serving

The post Budget-Friendly Fish Soup appeared first on Budget Bytes.

“A friend of mine told me about your blog just recently, and I have been obsessed ever since! I made this soup for my husband’s birthday because he is a huge meatball fan, and I have already made it again a few days later! It was soooo good!! A new winter favorite, thanks so much!”

Ashley

Easy Meatball Soup Recipe

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Hearty Meatball Soup

This Hearty Meatball Soup is made with Italian-style turkey meatballs, a rich tomato-based broth, veggies, and pasta. An easy one pot dinner!

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $16.35 recipe / $2.04 serving

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 339kcal

Author Beth Moncel

Ingredients

• 3 large carrots, diced $0.49
• 3 ribs of celery, diced $0.40
• 1 yellow onion, diced $0.70
• 4 cloves garlic, minced $0.16
• 2 Tbsp olive oil $0.22
• 1 28 oz. can diced tomatoes, with juices $1.63
• 1 28 oz. can tomato sauce $1.63
• 4 cups beef broth $0.52
• 8 oz. dry pasta* $0.59
• full batch turkey meatballs (approximately 16-18 meatballs) $5.97
• 2 Tbsp fresh parsley $0.35
• ½ cup grated Parmesan cheese $3.69

Instructions

• Cook the diced carrots, celery, onion, and minced garlic in a large pot with olive oil over medium heat until softened (5-10 minutes).
• Add the diced tomatoes, tomato sauce, water and beef bouillon to the pot. Bring it up to a simmer then add the pasta and meatballs. Allow the pot to simmer for about 10-15 minutes or until the pasta is cooked through.
• While the pot is simmering, rinse and chop half a bunch of parsley. Add the parsley to the pot after the pasta has fully cooked.
• Serve each bowl of soup with freshly grated parmesan on top.

See how we calculate recipe costs here.

Notes

*You can use any type of pasta in this soup. Small pasta (like orzo or elbow macaroni) work really well, but I’ve also made it with rigatoni in the past.

Nutrition

Serving: 1serving | Calories: 339kcal | Carbohydrates: 42g | Protein: 25g | Fat: 9g | Sodium: 1456mg | Fiber: 5g

How to Make Hearty Meatball Soup Step-By-Step Photos

Gather all of your ingredients.

Add the liquids: Add 1 28 oz. can diced tomatoes (with juices), 1 28 oz. can tomato sauce, and 4 cups beef broth to the pot with your veggies.

Add the meatballs and pasta: Bring the soup up to a simmer then add 8 oz. dry pasta and the full batch of turkey meatballs (about 16-18 meatballs). The meatballs will infuse flavor into the pot as it simmers. Bring everything back up to a simmer and let it cook for about 10-15 minutes or until the pasta is fully cooked.

Finish: Add 2 Tbsp fresh parsley to the pot once the pasta is soft and cooked through. Mix to combine.

And then it’s pretty much done! Serve up your homemade meatball soup and sprinkle a little grated Parmesan over each bowl. I used ½ cup of grated Parmesan cheese in total. Enjoy!

Variations to Try!

You can actually go three different ways with the broth for this homemade meatball soup:

1. Make an ultra-thick, tomatoey, almost sauce-like base (as I’ve done here).
2. Create a soup-like broth by skipping the tomato sauce and using only diced tomatoes. I’d add an extra 2 cups of broth, adding more if needed, to make up for the missing tomato sauce. (A 28 oz. can of tomato sauce works out at about 3.5 cups, but it’s also very thick, which is why I’d only start with 2 cups of extra broth at first).
3. You can make a clear beef broth by skipping the canned tomatoes altogether and using extra beef broth (or bouillon and water). I do this in my Italian wedding soup recipe, except I use chicken broth instead. It’s up to you!

Next time I make this soup, I’m going to try skipping the tomato sauce so that I can have a tomato and beef broth…and maybe add some kale. Mmmmm, yes.

Storage & Reheating

Store any leftovers in an airtight container in the fridge for 3-4 days. Just a heads up—the pasta will continue to soak up the broth and soften as it sits, so the texture may change a bit. Reheat it in the microwave or on the stovetop, adding a little extra broth if needed. You could also freeze it for up to 3 months, but the pasta can get mushy after freezing and thawing. If that bothers you (but you still want to meal-prep this soup), you could leave the pasta out and cook it separately before serving. Add some pasta to each bowl and top with the reheated soup.

More Hearty Soup Recipes

Matzo Ball Soup

$11.83 recipe / $2.37 serving

Stone Soup

$8.93 recipe / $0.63 serving

Brunswick Stew

$13.05 recipe / $2.18 serving

Potato Corn Chowder

$5.46 recipe / $0.68 serving

The post Hearty Meatball Soup appeared first on Budget Bytes.

Easy Fettuccine Alfredo rECIPE

When I was a little girl, my maternal grandparents lived with us. My Grandpa was a first-generation Italian immigrant in the U.S., and he always spoke Italian when he was at home, catching up with his friends. They tried to teach me words here and there, but my favorite phrase was “morire di fame” or “dying of hunger.” 😉 My Grandpa Pellegrini was obsessed with food, and I can say with absolute certainty that my love for cooking started with him.

For this recipe, I considered sharing a cream or cream cheese-based American-style Alfredo sauce, but my Italian roots (and my bank account!) told me to stick with tradition and make a fettuccine Alfredo the way it was originally intended with just a few simple ingredients: fettuccine (of course!), butter, and cheese (mmm Parmesan). I’ve also added some garlic to my recipe (because “aglio è la vita!” aka “garlic is life!”). The original recipe, created in the early 1900s by Alfredo di Lelio in Rome, combined these ingredients with starchy pasta water to create this iconic pasta dish (with no cream added!), just as I’ve replicated here.

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Traditional Fettuccine Alfredo

This traditional Fettuccine Alfredo is made with butter, Parmesan, and simple seasonings—no cream needed! A comforting and budget-friendly Italian classic.

Course Dinner, Main Course

Cuisine Italian

Total Cost ($3.65 recipe / $0.45 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 387kcal

Author Jess Rice

Ingredients

• 1 lb fettuccine pasta* $0.98
• 1 stick salted butter $0.99
• 1 tsp salt $0.03
• 1 tsp ground black pepper $0.17
• 2 cloves garlic, finely minced $0.08
• ¾ cup pasta water $0.00
• 1 ¼ cup grated Parmesan, divided** $1.35
• ½ Tbsp fresh parsley, minced $0.05

Instructions

• Put salted water on to boil and boil fettuccine noodles for 10-12 minutes until al dente.
• Meanwhile, you can melt butter in a large sauté pan with salt, pepper, and finely minced garlic. Cook on medium low heat for 2-3 minutes until fragrant.
• Once your pasta is cooked, strain it, but reserve at least 3/4 cup of the pasta water! This is an important step! I like to keep my cooked pasta off to the side in the now-empty boiling pot with a clean, damp kitchen towel over the top.
• Add ¼ cup pasta water to the garlic and butter mixture and whisk to combine. Let it bubble and thicken for 3-4 minutes
• Sprinkle in half the grated Parmesan cheese, ¼ cup at a time, while continuously whisking until a smooth sauce forms. Add extra pasta water, if needed (you should have ½ cup of reserved pasta water left to use.)
• Once your pan sauce is done, add the cooked fettuccine, the remaining grated Parmesan cheese, and the minced parsley. Toss to combine.
• Top with any remaining grated Parmesan cheese you may have (optional). Serve immediately.

See how we calculate recipe costs here.

Notes

*I kept things traditional and used fettuccine pasta, but you can use any type of pasta you love.

**The original recipe made by Alfredo di Lelio used Parmigiano Reggiano, which I’m sure is absolutely delicious. I personally use standard Parmesan in my version to keep it affordable and easy to find, but if you have the real deal, go for it! I don’t recommend using canned Parmesan, though. It can make your sauce grainy.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 43g | Protein: 13g | Fat: 18g | Sodium: 668mg | Fiber: 2g

How to Make a Traditional Fettuccine Alfredo Step-by-Step Photos

Boil the pasta: Gather all of your ingredients. Now, boil a pan of salted water and add 1 lb. of fettuccine noodles. Cook them for 10-12 minutes until al dente (still with a little bite to them). While your pasta boils, you can start on the fettuccine Alfredo sauce.

Start the sauce: In a large sauté pan, melt 1 stick salted butter and add 1 tsp salt, 1 tsp ground black pepper, and 2 cloves finely minced garlic. Cook over medium-low for 2-3 minutes until it becomes fragrant.

Reserve the pasta water: Strain your pasta once cooked, but reserve at least 3/4 cup of the pasta water! You need this to make the sauce later on. Don’t pour it all away. I like to return my cooked pasta back to the now empty boiling pot and cover it with a clean, damp kitchen towel while I finish the sauce.

Make the sauce: Pour ¼ cup pasta water into the garlic butter mix and whisk well to combine. Let it thicken and bubble for 3-4 minutes.

Now, add in half the grated Parmesan cheese, a ¼ cup at a time. Keep whisking after each addition until a smooth and creamy sauce forms. If needed, add in some more reserved pasta water (you should have ½ cup left) to help the sauce emulsify. You don’t need to use all the pasta water, only as needed.

Add the pasta: When your homemade alfredo sauce is done, add the cooked fettuccine to the sauce and toss to coat.

Now, add in the remaining half of your grated Parmesan cheese and ½ Tbsp minced parsley. Toss to evenly distribute the cheese and parsley throughout the pasta.

Serve: If you have any spare grated Parmesan cheese, you can sprinkle that over top before serving. Enjoy!

What Else Can I Add?

I don’t usually add anything to my homemade fettuccine Alfredo as I love the simplicity of the pasta in the buttery, garlicky sauce. But if you want to turn it into a more filling meal, here are a few tasty add-ins to try:

• Mix in steamed broccoli, sautéed mushrooms, cooked frozen peas, fresh spinach (the heat from the sauce will make it wilt nicely), or any other veggies you love at the end
• Top the pasta with grilled chicken and turn this dish into a chicken Alfredo!
• Or, if you prefer seafood, you can’t go wrong with shrimp scampi
• Mix in chopped sun-dried tomatoes (in oil) or olives
• Sprinkle over some toasted pine nuts or walnuts for a little crunch

Storage & Reheating

This homemade fettuccine is definitely best when served fresh. However, I’m all about reducing food waste, so if you’ve got any leftovers, keep them in an airtight container in the fridge for up to 3 days. The sauce will soak into the pasta some, but it’ll still taste good! I’d also store any leftover reserved pasta water in the fridge and mix that in during reheating as needed. If you used up all your pasta water, regular water will also work to loosen up the sauce. Reheat gently in the microwave or over low heat, stirring often, until warmed through.

MORE ALFREDO SAUCE RECIPES

Chicken Alfredo Bake

$12.80 RECIPE / $2.13 SERVING

Shrimp Alfredo Pasta

$8.40 recipe / $2.10 serving

Spinach Alfredo Pasta

$5.92 recipe / $1.48 serving

Chicken Alfredo

$10.62 recipe / $2.66 serving

The post Traditional Fettuccine Alfredo appeared first on Budget Bytes.

Easy Recipe for Marry Me Chicken

The name “Marry Me Chicken” supposedly comes from the idea that this dish is so delicious it could inspire a marriage proposal on the spot. And listen—I love my husband, but we all know marriage is a big commitment! (Although my husband claims he married me for my vegan lasagna! Who wants the recipe?!) But I can understand why this recipe has won so many hearts. The chicken breasts are pan-fried until perfectly golden, but the real magic here is in the sauce. It’s tangy, creamy, and perfectly garlicky. It also simmers in the same skillet I cooked the chicken in, picking up every bit of flavor. One bite and you’ll see what all the fuss is about. 😉

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Marry Me Chicken Recipe

This creamy Marry Me Chicken is full of flavor from sun-dried tomatoes, garlic, and Parmesan. Easy enough for weeknights, but fancy enough for date night!

Course Dinner, Main Course

Cuisine American

Total Cost $12.35 recipe / $3.08 serving

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 737kcal

Author Jess Rice

Ingredients

• 2 chicken breasts $5.80
• ¼ tsp salt $0.01
• ⅛ tsp freshly cracked black pepper $0.02
• ¼ cup all-purpose flour $0.03
• 2 Tbsp vegetable oil, divided $0.10
• 2 Tbsp butter, divided $0.24
• ½ onion, julienned (sliced thinly) $0.45
• 4 cloves garlic, minced $0.16
• 1 ½ tsp Italian herb blend $0.30
• ½ Tbsp fresh parsley, minced $0.05
• 1 cup chicken broth* $0.09
• 1 cup heavy cream, room temperature $1.68
• ¼ cup sun-dried tomatoes in oil, diced $1.38
• ¼ cup Parmesan cheese $0.67
• 1 Tbsp fresh basil, torn $0.89
• ½ 16 oz. box rigatoni, cooked** $0.48

Instructions

• Place the chicken into a heavy-duty freezer bag or between two sheets of plastic wrap. Tenderize the chicken, pounding it thin until it’s about 1/2 inch thick.
• Rub all sides of the chicken with salt and pepper and then sprinkle with the flour until completely covered.
• Heat 1 Tbsp oil and 1 Tbsp butter in a skillet on medium heat and brown chicken on both sides for 6-8 minutes. Once the internal temperature reaches 165℉, remove the chicken from the pan and let it rest.
• Add the remaining 1 Tbsp oil to the pan, plus 1 Tbsp butter, sliced onions, and minced garlic. Sauté until onions are softening and turning golden brown.
• Add all herbs (except fresh basil) and deglaze the pan with chicken broth, whisking up all of the bits from the bottom of the pan. Turn heat to medium-low and let it come to a gentle simmer.
• Add heavy cream and sun-dried tomatoes, whisking to combine. Let it simmer on medium-low heat, whisking occasionally until the sauce reduces to a gravy-like consistency.
• Then, add grated Parmesan cheese and fresh basil. Whisk to combine. You’ll notice the sauce will really begin to thicken with the addition of the cheese. Once the cheese is melted, just a minute later, turn off the heat.
• Return cooked chicken breasts to the hot pan, spooning the sauce over the breasts. Serve over the cooked pasta!

See how we calculate recipe costs here.

Notes

*We like to use Better Than Bouillon to make our broths for Budget Bytes recipes. It helps keep costs low!

**There are 8 servings in one 16oz box of rigatoni, but feel free to make the entire box to stretch this meal even further! You can also use any other pasta you like.

The yield on this recipe says 4 because chicken breasts these days are HUGE. Serve half a breast sliced over your favorite pasta and call it a meal. Doing this also keeps this recipe as budget-friendly as possible. Not to mention, there’s plenty of sauce, so that pasta’s necessary.

Nutrition

Serving: 1serving (including the cooked pasta) | Calories: 737kcal | Carbohydrates: 56g | Protein: 37g | Fat: 41g | Sodium: 688mg | Fiber: 3g

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

Gather all of your ingredients.

Pound the chicken: Pop 2 chicken breasts into a heavy-duty freezer bag or layer them between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken into an even thickness, about 1/2 inch thick all the way across.

Coat the chicken: Season each side of the pounded chicken breasts with salt and black pepper. I use ¼ tsp salt and ⅛ tsp black pepper total. Now, cover them with ¼ cup all-purpose flour, evenly coating each side.

Pan-fry the chicken: In a skillet over medium heat, add 1 Tbsp of oil and 1 Tbsp butter. Once hot, add the flour-coated chicken and cook on both sides for 6-8 minutes. They’re done once the internal temperature reaches 165℉. Remove the chicken from the skillet and transfer to a plate. Set aside for now to let the chicken rest.

Make the sauce: Add 1 Tbsp oil, 1 Tbsp butter, ½ an onion (thinly sliced), and 4 cloves minced garlic to the same skillet you cooked the chicken in. Sauté until the onions soften nicely and start turning golden brown.

Add 1 ½ tsp Italian herb blend and ½ Tbsp fresh parsley to the skillet. Pour in 1 cup chicken broth to deglaze the pan and whisk up all the stuck-on bits from the bottom of the pan (this adds flavor!) Turn the heat to medium-low and bring everything to a simmer.

Pour in 1 cup room temperature heavy cream and ¼ cup diced sun-dried tomatoes. Stir to combine. Continue to simmer over medium-low and whisk occasionally until the sauce is reduced. It should resemble a gravy-like consistency once reduced enough.

Once the desired consistency is reached, add ¼ cup grated Parmesan cheese and 1 Tbsp fresh basil. Whisk to evenly distribute the cheese and basil. The sauce will start to thicken pretty quickly as the Parmesan melts. When all the cheese is melted, which will only take a minute, turn the heat off.

Assemble the dish: Add your cooked chicken breasts back into the skillet and spoon some of that creamy sauce overtop.

Serve: Slice each chicken breast in half, plate up your Marry Me Chicken with the cooked rigatoni, and enjoy!

Storage & Reheating

I’d keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or, better yet, on the stovetop until the internal temperature of the chicken reaches 165°F. You can add a splash of broth or water to loosen up the sauce as needed. I wouldn’t really recommend freezing this dish, as cream-based sauces can separate and become grainy after thawing.

Serving Suggestions

I served this Marry Me chicken recipe over rigatoni, but any type of pasta will work out great. My family also loves it over creamy mashed potatoes or with a hunk of warm, crusty bread to soak everything up. A side of sautéed asparagus would also round out the meal nicely. Whatever you choose, just make sure nothing goes to waste…that sauce is gold!

More Easy Chicken Breast Recipes

Spinach Stuffed Chicken Breast

$14.18 recipe / $3.55 serving

Creamy Dijon Chicken

$9.35 recipe / $2.33 serving

Baked Chicken Breast

$12.08 recipe / $3.02 serving

Chicken Marsala

$12.52 recipe / $3.13 serving

The post Marry Me Chicken appeared first on Budget Bytes.

“I made this last night and was so surprised at how flavorful a simple recipe can turn out! I followed the recipe to the letter and made a side of white rice. I will definitely make this again!”

Jackie

Easy Recipe for Black Bean Soup

If you have a family with different dietary needs, then this easy soup is a great place to start. In its base form, this hearty black bean soup is naturally vegan and gluten-free, but you can add several things to accommodate other dietary preferences. You can add shredded rotisserie chicken or quickly sautéed shrimp to feed those who want a little meat, stir in a dollop of sour cream or cheddar cheese for those who like dairy, or add any of the toppings listed below!

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Black Bean Soup

This super fast and easy Black Bean Soup is rich, filling, flavorful, and waiting to be piled high with fun toppings! An easy vegan weeknight dinner.

Course Dinner, Lunch, Soup

Cuisine American, Southwest

Total Cost $5.26 recipe / $1.25 serving

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 about 1.5 cups each

Calories 351kcal

Author Beth Moncel

Equipment

• Medium Soup Pot
• Large Blender

Ingredients

• 1 yellow onion (about ½ cup when diced) $0.70
• 2 cloves garlic $0.08
• 1 jalapeño (optional) $0.15
• 2 Tbsp olive oil $0.22
• 3 15 oz. cans black beans, with liquid* $2.64
• 1 15 oz. can fire roasted diced tomatoes, with juices $1.25
• 1 tsp ground cumin $0.10
• ½ tsp dried oregano $0.05
• ½ tsp smoked paprika or chipotle powder** $0.05
• salt to taste $0.02

Instructions

• Dice the onion and mince the garlic. Remove the stem and seeds from the jalapeño, then dice the remaining jalapeño flesh. Add the onion, garlic, jalapeño, and olive oil to a soup pot and sauté over medium heat for about 5 minutes, or until the onions are soft and translucent.
• While the onion, garlic, and jalapeño are sautèing, use a blender to purée two of the three cans of black beans (with liquid from the can). If the beans are too thick to purée, add just enough water to make them blend.
• Add all three cans of black beans to the soup pot (one can of whole beans with liquid, two puréed), along with the can of fire roasted diced tomatoes (with juices), the cumin, oregano, and smoked paprika. Stir to combine.
• Place a lid on the pot and allow the soup to come up to a simmer. Allow the soup to simmer, stirring often, for about 15 minutes. After simmering for 15 minutes, taste and add salt to taste (I added 1/2 tsp). Serve hot with your choice of toppings.

See how we calculate recipe costs here.

Notes

*The liquid in the canned beans (aquafaba) helps to create a super thick and hearty soup. Go for low-sodium black beans if you’re watching your salt intake. I haven’t tried dried beans, but if you want to you can try using 4.5 cups of soaked and cooked dried black beans in place. Blend 3 cups (which is roughly equivalent to 2 15 oz. cans, minus the liquid) of the prepped black beans with 1 cup of water. Add more water as needed to thin out the puree if it’s too thick, then continue with the recipe as directed, adding the remaining 1.5 cups of prepped dried black beans to the pot with another cup of water. 

**For a mild soup, skip the jalapeño and use smoked paprika. For a spicy soup, add the jalapeño and use chipotle powder in place of, or in addition to, smoked paprika.

Nutrition

Serving: 1.5cups | Calories: 351kcal | Carbohydrates: 53g | Protein: 18g | Fat: 8g | Sodium: 173mg | Fiber: 18g

How to Make Black Bean Soup Step-by-Step Photos

Gather all of your ingredients.

Sauté the veggies: Start by dicing 1 yellow onion and mincing 2 cloves of garlic. Next, cut off the stem, remove the seeds, and finely dice 1 jalapeño. Add the prepped onion, garlic, and jalapeño to a soup pot with 2 Tbsp olive oil. Sauté them over medium heat until the onions are soft and translucent, about 5 minutes.

Blend the black beans: As you wait for your veggies to sauté, add two 15 oz. cans of black beans (with liquid) to a blender. Set the third can of black beans to one side for now, as we want to keep them whole. Blend the black beans until smooth. Add a small amount of water (about 1/4 cup) if they’re too thick to blend.

Make the soup: Add the remaining 15 oz. can of whole black beans (with liquid) to the sautéed veggies. Now, pour the pureed black beans into the soup pot.

Pour 1 15 oz. can of fire-roasted tomatoes (with juices) into the soup pot.

Finally, add 1 tsp ground cumin, ½ tsp dried oregano, and ½ tsp of either smoked paprika or chipotle powder to the soup. Stir to combine and distribute the spices.

Place a lid on the soup pot and bring it up to a simmer. Simmer the soup for about 15 minutes, stirring often. After it’s been simmering for 15 minutes, taste the soup and add salt as needed (I added ½ tsp). Serve it hot with all your favorite toppings!

Storage & Reheating

serving suggestions

There are just so many options for fun toppings with this soup! Not only is adding toppings to soup like this fun, but it’s a great way to use up leftovers in your refrigerator. I like cornbread, shredded cheddar, sour cream, green onion, fresh jalapeño, avocado, pickled red onions, crushed tortilla chips, or pico de gallo.

More Easy Bean Soup Recipes

Navy Bean Soup

$7.32 recipe / $1.22 serving

Pinto Bean Soup

$3.51 recipe / $0.88 serving

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

Butternut Squash and Black Bean Soup

$8.59 recipe / $1.43 serving

The post Smoky Black Bean Soup appeared first on Budget Bytes.

Easy Carrot Cake Recipe

This recipe is just like my carrot muffins recipe, except I scaled it up to bake in a 9×13” baking dish and smothered it in the BEST carrot cake frosting made with cream cheese, butter, powdered sugar, and a touch of vanilla. I always use freshly grated carrots for the best texture and flavor, and I promise it’s worth the extra few minutes. Everything else is just super simple staples you probably already have on hand! This cake is my only choice for a last-minute dessert for Easter, birthdays, or, honestly, anytime I want a lightly spiced, moist carrot cake (which is often!!).

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Carrot Cake Recipe

This Carrot Cake recipe is soft, moist, and topped with the best cream cheese frosting EVER. Made with simple pantry staples and freshly grated carrots!

Course Dessert

Cuisine European, General

Total Cost $13.92 recipe / $0.93 serving

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 15 slices

Calories 533kcal

Author Marsha McDougal

Equipment

• 9×13 Baking Dish
• Handheld Mixer

Ingredients

Cake

• 3 cups finely grated carrots (4-5 large carrots) $1.00
• 2 cups all-purpose flour $0.36
• 1 ½ tsp baking powder $0.06
• ½ tsp baking soda $0.01
• ½ tsp salt $0.02
• 1 ½ tsp ground cinnamon $0.15
• ¼ tsp ground nutmeg $0.04
• ½ tsp ground ginger $0.05
• 4 large eggs, lightly beaten $1.48
• 1 cup dark brown sugar $0.48
• 1 cup granulated sugar $0.96
• ⅔ cup unsweetened applesauce* $0.40
• ¾ cup cooking oil* $0.48
• 2 tsp vanilla extract $1.30
• ¾ cups golden raisins, optional** $1.49

Frosting

• 8 oz. cream cheese, softened $2.00
• 6 Tbsp salted butter, softened $0.74
• 1 tsp vanilla extract $0.65
• 3 cups powdered sugar $1.50
• ½ cup chopped pecans, to garnish $0.75

Instructions

• Preheat the oven to 350°F. Wash, peel, and grate the carrots using the small/fine holes on a box grater. Set the grated carrots to the side.
• In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger) until well combined.
• In a separate bowl, whisk together the wet ingredients (eggs, brown sugar, granulated sugar, applesauce, oil, and vanilla extract) until well combined.
• Add the wet ingredients to the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix.
• Add the grated carrots and raisins to the bowl and fold them into the batter until just combined.
• Pour the batter into a greased or parchment-lined 9×13” baking dish*** and bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool completely at room temperature before frosting.
• To make the frosting, combine the softened cream cheese, softened butter, vanilla extract, and 1 cup of powdered sugar in a large bowl and mix using a handheld mixer until smooth. Then, continue to add the rest of the powdered sugar (1 cup at a time). Blend together until creamy and smooth.
• Once the cake has cooled, spread the cream cheese icing on top, then sprinkle the chopped pecans on top. Slice into 15 slices or your desired amount of servings, and enjoy!

See how we calculate recipe costs here.

Notes

*The combination of both oil and applesauce keeps the cake moist. You also gain more flavor and moisture by incorporating the applesauce.

**I love adding golden raisins to my batter for a little added sweetness and texture. Feel free to leave them out.

***I chose to line my baking dish with parchment paper just to make it easier to remove the cake completely after it was done. But this step is also optional.

Nutrition

Serving: 1slice | Calories: 533kcal | Carbohydrates: 75g | Protein: 5g | Fat: 25g | Sodium: 276mg | Fiber: 2g

how to make Carrot Cake step-by-step photos

Gather all of your ingredients.

Grate the carrots: Preheat your oven to 350°F. If you haven’t already, wash, peel, and grate 4-5 large carrots using a box grater. I use the small/fine holes on my box grater. You need 3 cups of finely grated carrots for this recipe. Set the grated carrots to one side.

Whisk together the dry ingredients: Add 2 cups flour, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ½ tsp ground ginger to a large mixing bowl. Mix until well combined.

Whisk together the wet ingredients: Add 4 large eggs, 1 cup dark brown sugar, 1 cup granulated sugar, ⅔ cup apple sauce, ¾ cup cooking oil, and 2 tsp vanilla extract to a separate mixing bowl. Whisk until well combined.

Make the batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be very careful not to overmix at this point.

To the cake batter, add the grated carrots and ¾ cup golden raisins (if using) and fold them in carefully until just combined.

Bake: Either grease a 9×13” baking dish with butter or line it with parchment paper, as I did here. Pour the batter into the prepared baking dish. Bake in your preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean (with no wet batter).

Let the cake cool completely at room temperature before you add the cream cheese frosting.

Make the frosting: Add 8 oz. softened cream cheese, 6 Tbsp softened butter, 1 tsp vanilla extract, and 1 cup of powdered sugar to a large bowl.

Use a handheld mixer to mix the frosting ingredients together. Now, continue to add the rest of the powdered sugar (1 cup at a time). Keep mixing with the mixer after each addition. Blend until all the powdered sugar is added and the frosting is creamy and smooth.

When your cake is cooled (and only when it is cooled!), spread the homemade cream cheese frosting on top.

Now, sprinkle ½ cup chopped pecans over top. Slice your sheet pan carrot cake into 15 slices (or as many slices as you want), and serve!

Can I Make this A Layer Cake?

How to Store

Keep any leftover slices in an airtight container (or wrapped in plastic wrap) in the fridge for up to 3 days. Let them sit out at room temperature for about 15 minutes before serving to let the frosting soften a bit. I actually really like my carrot cake most after it’s had a little time to rest. The flavors deepen, and the frosting soaks into the cake just a bit, making it extra moist and dreamy. You can also freeze the unfrosted cake for up to 3 months. Let it thaw at room temperature before frosting.

More Easy Cake Recipes

“Do Nothing” Cake

$9.31 recipe / $0.62 serving

Strawberry Sheet Cake

$11.72 recipe / $0.78 serving

Banana Cake

$10.80 recipe / $0.72 serving

Coffee Cake

$6.31 recipe / $0.70 serving

The post Carrot Cake appeared first on Budget Bytes.