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.

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.

“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.

“Absolutely love this soup! I’ve made it twice in the last month (mainly because my dad gave me a cabbage bigger than a bowling ball 😂 ) but it’s so good! I add ground beef & barley to it to beef it up a little but it’s just packed with flavor in general. Thank you so much for this recipe.”

Chantel

Easy Recipe for Cabbage Soup

The classic “cabbage soup diet” recipe has taken many forms over the years, but they all have one thing in common—they’re stuffed full of non-starchy vegetables swimming in a flavorful herb-filled broth. Cabbage is the star here, giving the soup plenty of volume, fiber, and nutrients, all for just pennies. I also throw in green bell pepper, green beans, and fresh parsley to round out the medley of flavors (and sneak in even more greens!). This recipe is serious proof that budget-friendly meals can still be wholesome, satisfying, AND downright delicious!

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Cabbage Soup Recipe

This delicious Cabbage Soup recipe is super healthy, chock-full of flavorful vegetables, and perfect for cold fall and winter days.

Course Dinner, Soup

Cuisine American

Total Cost $8.65 recipe. /$1.44 serving

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 2 cups each

Calories 133kcal

Author Beth Moncel

Equipment

• Dutch Oven
• Measuring Cups Spoons
• Chef’s Knife
• Garlic Press

Ingredients

• 4 cloves garlic $0.20
• 1 yellow onion $0.78
• 4 carrots $0.36
• 4 ribs celery $0.60
• 1 green bell pepper $0.86
• 6 cups chopped cabbage (½ head) $1.51
• 1 Tbsp olive oil $0.19
• 1 28 oz. can diced tomatoes* $1.48
• 1 8 oz. can tomato sauce** $0.48
• 1/2 lb. frozen green beans $0.64
• 1/4 cup chopped parsley $0.23
• 1/2 Tbsp smoked paprika $0.15
• 1 tsp dried oregano $0.10
• 1/2 tsp dried thyme $0.05
• 1/4 tsp freshly cracked black pepper $0.05
• 6 cups vegetable broth $0.54
• 1 tsp salt $0.01
• 1 Tbsp lemon juice*** $0.05

Instructions

• Mince your garlic cloves, dice the onion, peel and slice the carrots, slice the celery, dice the bell pepper, and chop the cabbage into 1-inch pieces.
• Add the prepared garlic, onion, carrots, celery, bell pepper, and olive oil to a pot with over medium heat. Sauté until the onions soften.
• Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook for 1-2 more minutes.
• Add the cabbage to the pot along with the vegetable broth and stir to combine.
• Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow it to continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.
• Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.

See how we calculate recipe costs here.

Video

Notes

*I use petite diced tomatoes, but regular canned diced tomatoes also work.

**For anyone living outside of the U.S., our tomato sauce is puréed cooked tomatoes with a little salt and sometimes a small amount of added seasoning (like onion powder). The closest alternative will probably be passata.

***This is the secret ingredient! A little bit of lemon juice at the end gives the soup a shot of brightness and keeps the flavors from being too heavy. Don’t skip this one!

Nutrition

Serving: 2cups | Calories: 133kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Sodium: 1783mg | Fiber: 7g

How to Make Cabbage Soup Step-by-Step Photos

Gather all of your ingredients.

Prep the veggies: Mince four cloves of garlic, dice one yellow onion, peel and slice 4 carrots, slice 4 stalks of celery, dice one green bell pepper, and chop 1/2 head of cabbage into one-inch pieces (about 5-6 cups once chopped).

Sauté the veggies: Add the prepared veggies and garlic to a large soup pot with one tablespoon olive oil. Sauté over medium heat until softened.

Make the soup: Add one 28oz. can diced tomatoes (I used petite diced), one 8oz. can tomato sauce, ½ lb. frozen green beans, ¼ cup chopped fresh parsley, ½ Tbsp smoked paprika, 1 tsp dried oregano, ½ tsp dried thyme, and ¼ tsp pepper. Stir to combine and cook for another minute or two.

Add the chopped cabbage to the pot along with 6 cups of vegetable broth.

Simmer: Stir everything together, place a lid on the pot, and turn the heat up to medium-high. Allow the soup to come to a boil, then reduce the heat to medium-low. Let the soup simmer over medium-low, stirring occasionally, for about 40 minutes, or until the cabbage is to your desired tenderness.

Season: Once the cabbage is tender, season the soup with salt, starting with 1/2 teaspoon, then adding more to taste (I used 1 tsp total). Next, add one tablespoon of lemon juice, which really helps brighten the flavors. 

Serve: And then slurp down all that vegetable-y goodness! I garnished my cabbage soup with a little more freshly cracked black pepper, but that’s totally optional. Serve, and enjoy!

Serving Suggestions

This cabbage soup recipe goes great with some crusty bread (garlic or not) to soak up that delicious broth! A warm and buttery dinner roll is also absolutely delightful. But if I’m craving something heartier, I’ll pair it with a sandwich, and a Reuben sandwich sounds like the perfect choice to me!

How to Store Leftover Cabbage Soup

This recipe makes a really large batch, so it’s a good idea to freeze about half of it, just in case you can’t eat all of it within about 3-4 days. To freeze this soup, divide it into single-serving portions, chill it completely in the refrigerator first, then transfer it to the freezer for longer storage. Keep in the freezer for up to three months.

More Delicious Cabbage recipes

Cabbage Steaks

$3.60 servings / $0.90 recipe

Fried Cabbage

$3.39 recipe / $0.85 serving

Corned Beef and Cabbage

$22.63 recipe / $3.77 serving

Cabbage Casserole

$9.47 recipe / $0.78 serving

The post Cabbage Soup appeared first on Budget Bytes.

Easy Sourdough Starter Recipe

Sourdough starters might sound a little mysterious at first (like some bubbling science experiment on your counter!). Really, it’s just a fermented mix of flour and water that thrives on the natural wild yeast found in the flour and the environment (yep, there’s yeast in the air!). For about a week or two, you’ll “feed” it, and soon, it’ll become lively, bubbly, and ready to bake with. You’ll use this mixture as a natural leavening agent when making sourdough bread, creating that deliciously tangy flavor and chewy texture with no commercial yeast needed. And, once you’ve got it going, you can use it for so much more than just bread. Pancakes, crackers, biscuits…don’t even get me started! (Stay tuned for my super easy, budget-friendly sourdough bread recipe coming soon!)

The method I use below is for a 100% hydration starter, which means it’s made with equal parts flour and water. This is by far the easiest, most beginner-friendly way to create a starter, and it’s the perfect starting point for just about anyone. My only advice? Read through all my tips and notes below before you dive in!

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Sourdough Starter

Learn how to make an active Sourdough Starter from scratch using all-purpose flour and water! Discover EVERYTHING you need to know in this easy guide.

Cuisine General

Total Cost $0.07 batch

Prep Time 7 days days

Total Time 7 days days

Servings 1 batch

Calories

Author Jess Rice

Equipment

• Kitchen Scale or Measuring Cups
• 1 Large Glass Mason Jar
• Cheesecloth or a Coffee Filter
• Elastic Band

Ingredients

• 75 g water (or ½ cup water)* $0.00
• 75 g all-purpose flour (or ½ cup flour) $0.07

Instructions

Directions for Day 1

• Sanitize a large mason jar and zero it out (or “tare”) on a kitchen scale set to measure grams.**
• Add 75g of all purpose flour to the jar. For me, this was ½ cup of flour.
• Zero out the scale again by pressing the “tare” button, and add 75g of water. If you don’t have a kitchen scale, just use a 1:1 ratio of water to flour throughout the entire process. So, if you add ½ cup of flour, add ½ cup of water.
• Stir the flour and water together with a clean spoon and cover the jar with a piece of cheesecloth, a coffee filter, or a clean, dry paper towel.*** Secure the cloth with an elastic or butcher twine. You want to make sure you give it a good stir—oxygen is necessary when making sourdough starter!
• Let it sit on the counter for 24 hours in a 75-80 degree warm spot. I like to make a little line on the glass jar with a permanent marker so I can see how much my starter grows as it develops over the course of the week.

Directions for Day 2

• Give your starter a stir with a clean spoon. Remember, oxygen is good for the process! Let it sit for Day 2 undisturbed in the 75-80 degree warm spot while it develops a bit more. You may see bubbles on day 2, or you may not. Trust the process!

Directions for Day 3 to (potentially) Day 14

• It’s feeding time! Remove half of the sourdough starter from the jar. This is your discard! Use a spoon and scoop it out…eyeball what’s “half”, or use your scale. Remember to factor in the weight of the empty jar if you’re using a scale to get the exact number.
• To the jar, add 75g of all-purpose flour and 75g of water. Mix with a clean spoon until completely smooth. It will look like thick pancake or muffin batter.
• Cover with a coffee filter, paper towel, or cheese cloth with an elastic band and let it sit on the countertop for 12-24 hours.
• Repeat these steps over and over until it has doubled in size (at least 250-300g), has consistent bubbles, smells pleasantly yeasty, and appears to be the texture of marshmallow fluff!
• Name your starter! It’s the “mother” of every loaf of bread you’ll make from here on out…Plus, it’s bad luck if you don’t! (Mine are named Agnes and Rita after my grandmothers!)

See how we calculate recipe costs here.

Notes

*You can use filtered, bottled, or tap water. If your tap water is heavily treated with chlorine, you can fill a bottle with tap water and let it sit uncovered for 24 hours to allow the chlorine to evaporate out before using, if desired. Heavily treated tap water can sometimes prolong the fermentation process. 

**Take note of the weight of your empty glass jar. It’ll come in handy on Day 3 and beyond when it comes time to discard and feed. If you aren’t using a scale, don’t worry about this note.

***I recommend a coffee filter or cheesecloth to avoid any paper towel “fuzz” getting into your starter, but a clean, dry paper towel will work in a pinch!

A NOTE ON THE FLOUR USED

You’ll notice in the photos I have 2 kinds of starters shown. One was started with whole wheat flour, and the other was pure all-purpose flour. A lot of people like to make theirs with whole wheat at first, then feed after the initial creation with all-purpose or bread flour. This is really up to you. I have made successful starters following all these methods, including using bleached and unbleached all-purpose flour. It’ll take a lot of trial and error for you to realize what you personally prefer—which is okay because making a sourdough starter is CHEAP!

PREP TIME

The total prep time can take anywhere from 1 to 2 weeks, depending on various factors like the temperature of your kitchen. See my recipe success tips under the step-by-step photos below for more information.

how to make a Sourdough Starter step-by-step photos

Directions for Day 1

Add 75g of all purpose flour to the jar. This was equal to ½ cup of flour for me.

Now add 75g of water. If you’re not using a kitchen scale, you want to use a 1:1 ratio of water to flour throughout the whole process. So, if you use ½ a cup of flour, you should also use ½ a cup of water.

Use a clean spoon to stir your flour and water together really well. Don’t be shy—give it a good mix! You want to make sure there are no dry pockets of flour hiding at the bottom of the jar. Stirring not only helps everything combine, but it also introduces oxygen, which supports the growth of wild yeast in the early days.

Directions for Day 2

After 24 hours, stir everything with a clean spoon. We really want to incorporate as much air as possible here to help kickstart the fermentation process! Secure the cloth again with an elastic or butcher twine and let it sit for Day 2 undisturbed in the 75-80 degree warm spot. You might see some bubbles on this day…or you might not. Trust the process!

Directions for Day 3 to (potentially) Day 14

• Now it’s feeding time! Remove half of your starter from your jar using a spoon. This is known as your discard. You can either use your scale (factoring in the weight of your jar) to remove exactly half or eyeball what’s ‘half.’ Removing some before feeding helps keep it at a manageable size and ensures that the wild yeast and bacteria have enough fresh food (aka flour!) to stay active and happy.
• Add 75g of all-purpose flour and 75g of water to the jar. Give it a mix with a clean spoon until smooth. It’ll resemble thick pancake batter at this point.
• Cover the jar with a cheesecloth, coffee filter, or paper towel, and secure it with an elastic band. Place it back in its warm spot for 12-24 hours.
• Keep repeating the discard and feeding process over and over until it has doubled in size (it should weigh at least 250-300g, again factoring in the weight of the empty jar), has consistent bubbles, smells yeasty, rises and falls predictably, and has the texture of marshmallow fluff.
• I also recommend naming your starter! It’s the “mother” of every loaf of bread you’ll make from here on out…plus, it’s bad luck if you don’t! 😉 (Mine are named Agnes and Rita after my grandmothers!)

Feeding Your Sourdough Starter

When you feed your homemade starter, there are a couple of ways to do it: You can weigh it out using a kitchen scale, or you can use volume measurements, like basic measuring cups. Use whichever method is easiest for you. I promise this easy recipe will work for you no matter which method you choose.

Once it’s alive and well, you change the ratio from 1:1 to 1:1:1, meaning if you have 75g of starter, you’ll want to add 75g of flour and 75g of water when you feed it. However, I find that if I am using the measuring cup method, adding a little extra flour yields the best results. So, I will use ½ cup starter, ½ cup of water, and about ¾ cup of flour.

Once you get the formula down, stick with it! You’ll see your sourdough will eventually double in size every time you feed it once it’s really active. Then, it’s time to feed it again—or bake, depending on how much you have!

How Do I Know When It’s Ready To Use?

Some people use the ‘float test’ to check if their starter is ready. To do this, drop a small spoonful of starter into a glass of water to see if it floats. If it floats, it’s ready to use. Personally, I know when mine is ready to bake with once it has doubled in size, has lots of bubbles, and I have enough for 1 loaf of bread. This can take anywhere from one to two weeks.

For a typical loaf of sourdough bread, you’ll need around 50-200 grams of your homemade sourdough starter. You want this to account for around 20-30% of the total flour weight in your bread recipe. I highly recommend investing in a small kitchen scale if you really want to dive into the world of sourdough!

Storing & Maintaining your Sourdough Starter

If you want to keep your starter active, you must feed it with flour and water on a regular basis. If you’re baking every couple of days (or every day, lucky you!), you should keep your jar on the countertop. You want to feed it twice a day, ideally. If you miss a feeding, it’s okay. Just keep an eye on it and make sure you still see bubbles. If it gets any brownish liquid on top (known as “hooch”), it’s hungry and needs feeding. Drain that liquid off and feed it!

If you’re baking only once a week or once a month, you’ll want to keep your jar in the refrigerator. You can feed it once a week, and it’ll survive! The fridge is a handy piece of kitchen equipment in this situation because the temperature-controlled cold air slows the rate that the starter eats the flour and water after being fed. This means it can survive a lot longer between feedings once a week.

Try These Delicious Bread recipes

No-Knead Bread

$0.33 per loaf

Easy Soda Bread

$0.66 recipe / $0.08 serving

Beer Bread

$2.35 RECIPE / $0.29 SERVING

Honey Wheat Bread

$2.20 recipe / $0.18 slice

The post Sourdough Starter appeared first on Budget Bytes.

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Crispy Hash Browns Recipe

In just a few simple steps, you can learn How to Make Crispy Hash Browns at home. Follow my tricks to make them perfectly crisp and delicious!

Course Breakfast

Cuisine American

Total Cost $1.97 recipe / $0.49 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 (1 cup each)

Calories 303kcal

Author Beth Moncel

Ingredients

• 2 large russet potatoes (about 2 lbs.)* $1.76
• 4 Tbsp cooking oil, or as needed** $0.16
• Seasoning salt to taste $0.05

Instructions

• Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
• Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
• Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
• Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
• If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.

See how we calculate recipe costs here.

Notes

*I use Russet potatoes because they crisp up great in the skillet due to their texture and composition. You can certainly try another type of potato, but just keep in mind waxier varieties might not crisp up the same.

**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil. 

***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.

Nutrition

Serving: 1serving | Calories: 303kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Sodium: 157mg | Fiber: 3g

How to Make Hash Browns step-by-step photos

Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.

Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.

Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.

Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.

Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.

Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.

Serving Suggestions

On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.

Storage & Reheating

Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!

More Breakfast Potato Recipes

Air Fryer Potatoes

$3.60 recipe / $0.90 serving

Corned Beef Hash

$6.67 recipe / $1.67 serving

Ham and Potato Casserole

$8.46 recipe / $1.41 serving

Smoky Roasted Breakfast Potatoes

$1.92 recipe / $0.48 serving

The post How to Make Crispy Hash Browns appeared first on Budget Bytes.

Easy Recipe for Asparagus Soup

This asparagus soup recipe is deliciously fresh, creamy, and easy to make. I sauté asparagus and green onions before simmering them in vegetable broth with a squeeze of lemon for brightness. Then, most of the soup is blended until smooth with cream cheese (and spinach for some added nutrients!), but I always reserve some asparagus and green onion to stir in at the end for a bit of texture. Finish each bowl with a sprinkle of Parmesan, and you’ve got a delicious homemade soup that will knock ANY canned soup out of the water!

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Asparagus Soup Recipe

This fresh and creamy Asparagus Soup recipe is packed with herby flavor, cream cheese, and a splash of lemon juice. The perfect springtime soup!

Course Soup

Cuisine American

Total Cost ($6.82 recipe / $1.13 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cool Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings (1 cup each)

Calories 98kcal

Author Jess Rice

Equipment

• Small Blender

Ingredients

• 1 bunch asparagus* $3.67
• 3 green onions, 1 reserved for garnish $0.32
• 1 Tbsp olive oil $0.21
• ½ tsp salt $0.01
• ½ tsp freshly cracked black pepper $0.08
• ½ tsp garlic powder $0.03
• ½ tsp onion powder $0.03
• 3 cups vegetable broth** $0.30
• 2 Tbsp lemon juice, typically half a lemon $0.29
• ¼ cup fresh parsley $0.13
• ¼ cup cream cheese $0.48
• 1 cup spinach* $0.66
• 1 tsp dill $0.46
• ¼ cup Parmesan cheese, grated $0.15

Instructions

• Wash and trim asparagus, if needed.* Chop the prepped asparagus.
• Chop green onion, reserving one for garnish. I mince this reserved green onion a bit finer than the others that will be cooked with my asparagus.
• Toss asparagus and 2 of the green onions with olive oil, salt, pepper, garlic powder, and onion powder in a small stock pot.
• Sauté in stock pot for about 8 minutes on medium heat until asparagus are bright green. Reserve a few spears worth of cooked asparagus to chop for garnish!! I kept ¼ cup off to the side.
• Next, add vegetable broth and lemon juice and bring everything to a simmer on medium low.
• Mince parsley and gather the reserved asparagus and green onion. Dice the asparagus a little smaller so you get some pieces in every bite of your otherwise smooth soup!
• Remove asparagus from heat and allow to cool for 5 minutes. Then, add to blender with cream cheese, spinach, and half of the parsley.
• Blend until completely smooth.
• Return to stock pot with dill, remaining parsley, reserved green onion, and reserved asparagus.
• Whisk everything together to combine. Taste to adjust salt and pepper as needed. (I find bouillon to be salty enough where I don’t need to add much extra salt!) Simmer on medium-low for 5 more minutes.
• Serve hot with freshly grated Parmesan cheese.

See how we calculate recipe costs here.

Notes

*You can totally use frozen asparagus and spinach in this recipe, but asparagus is in season right now, so I was able to find some fresh and affordable. I will cut off the woody ends of asparagus if they are too tough and dry to cook properly. If some of the spears are more tender from tip to end, I will just use a vegetable peeler to peel off some of the skin at the end to ensure it cooks consistently and to my liking.

**We like to use bouillon around here to keep our broth costs low. I use the Better Than Bouillon brand! When selecting bouillon, make sure salt isn’t listed as the first ingredient, otherwise you’re just spending a lot of money on extra salt!

Nutrition

Serving: 1cup | Calories: 98kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Sodium: 768mg | Fiber: 2g

how to make Asparagus Soup step-by-step photos

Gather all of your ingredients.

Prep the asparagus: Wash and trim 1 bunch of asparagus, if needed. I cut off any woody ends that are too tough to cook properly. If any of the spears are more tender from tip to end, I will simply use a vegetable peeler to remove some of the skin from the end to make sure it cooks consistently and isn’t chewy. Now, chop the asparagus into smaller pieces.

Chop the green onions: Chop up 3 green onions, but reserve one for garnish. Mince the reserved green onion finely and set it aside for now.

Sauté the veggies: Add the chopped asparagus and green onions (minus the minced green onion you have set aside) to a small stock pot. Toss them with 1 Tbsp olive oil, ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp onion powder.

Sauté the seasoned asparagus and green onion in the stock pot for about 8 minutes over medium heat until the asparagus turns bright green. Remove some of the asparagus from the pot and set it aside (I reserved ¼ cup off to the side).

Simmer: Add 3 cups vegetable broth and 2 Tbsp lemon juice to the stock pot with the sautéed asparagus and green onions. Bring everything to a simmer over medium-low heat.

Prep the garnishes: While you wait for the soup to come to a simmer, mince ¼ cup parsley and gather the reserved minced green onion and asparagus. Dice the asparagus a little smaller so you get some pieces in every bite of your otherwise smooth soup!

Blend the soup: Remove the asparagus from the heat and allow it to cool for 5 minutes (this is VERY important because the steam from the hot liquid can expand in the blender and cause the lid to come loose! Be sure to cool it for 5 minutes first). Once cooled, add the contents of the stock pot to the blender with ¼ cup cream cheese, 1 cup spinach, and half of the minced parsley.

Blend the soup until completely smooth.

Finish the soup: Add the blended soup back to your stock pot with 1 tsp dill, the remaining parsley, the reserved minced green onion, and the reserved chopped asparagus.

Whisk to combine and adjust the salt and black pepper to taste. Simmer your asparagus soup over medium-low for 5 more minutes. Serve it hot with a sprinkle of freshly grated Parmesan cheese. Enjoy!

Serving Suggestions

Along with the shredded Parmesan, I sometimes drizzle a little olive oil on top of each bowl. A few toasted pine nuts would also be delicious! And, as I mentioned earlier, this soup is amazing with crusty bread. I usually go for a simple baguette, sourdough, or focaccia. I also like to serve it with a fresh salad, such as a caprese salad. The fresh mozzarella and basil add a nice contrast to the warm, creamy asparagus soup! A classic chicken club sandwich would make this a more substantial meal, too.

Storage & Reheating

Once cooled, store this fresh asparagus soup in the fridge for 3-4 days. You can reheat it in the microwave or on the stovetop, stirring occasionally until heated through. As this recipe contains cream cheese, there’s a chance your soup will separate if frozen and then thawed. If you really want to freeze it, portion it into individual freezer-safe containers and freeze it for up to 3 months. Let it thaw in the fridge before reheating.

More Easy Soup recipes

Potato Corn Chowder

$5.46 recipe / $0.68 serving

Butternut Squash and Black Bean Soup

$8.59 recipe / $1.43 serving

Lasagna Soup

$15.69 recipe / $2.61 serving

Lemony Chickpea Soup

$4.52 recipe / $1.13 serving

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Easy Recipe for Cottage Cheese Wraps

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Cottage Cheese Wraps

These Cottage Cheese Wraps are high in protein, low in carbs, and totally gluten-free. Made with eggs, cottage cheese, and simple seasonings! YUM.

Course Breakfast, Lunch

Cuisine American

Total Cost ($2.30 recipe / $1.15 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 177kcal

Author Jess Rice

Equipment

• Small Blender
• 12×18" Sheet Pan

Ingredients

• 1 cup cottage cheese $0.98
• 1 tsp Italian herb mix $0.20
• 1 tsp garlic powder $0.05
• 1 tsp onion powder $0.05
• 2 eggs* $1.02

Instructions

• Preheat your oven to 350℉.
• Add all the ingredients to a blender and blend until smooth.
• Spread the mixture onto a parchment-lined baking sheet.
• Bake for 20-30 minutes (it took 20 minutes in the Budget Bytes studio oven, but 30 minutes in my oven at home) until the top is toasty but not burnt!
• Remove from oven and let it cool as-is.
• Flip onto a clean surface and gently peel back the parchment paper.
• Cut the rectangle in half to create two separate wraps.
• Roll the wraps with your favorite savory sandwich ingredients and enjoy!

See how we calculate recipe costs here.

Notes

*The cost of eggs for this recipe was calculated on March 3rd, 2025.

Nutrition

Serving: 1wrap | Calories: 177kcal | Carbohydrates: 6g | Protein: 18g | Fat: 9g | Sodium: 395mg | Fiber: 1g

how to make Cottage Cheese Wraps step-by-step photos

Gather all of your ingredients and preheat your oven to 350℉.

Blend the ingredients: Add 1 cup cottage cheese, 1 tsp Italian herb mix, 1 tsp garlic powder, 1 tsp onion powder, and 2 eggs to a blender.

Blend everything together until completely smooth with no lumps.

Spread the mixture: Line a baking sheet with parchment paper and pour the cottage cheese/egg mixture over top.

Spread the mixture out to create a rectangular shape on the baking sheet.

Make sure it’s spread at an even thickness all the way across, as shown here!

Remove the parchment paper: Once cooled, flip the large cottage cheese wrap onto a clean surface and very carefully peel back the parchment paper.

Slice: Cut the rectangle in half to create two separate wraps.

Stuff and roll: Fill the wraps with any savory filling you like! I went with our scallion herb chickpea salad, but I’ve shared more filling ideas below. Slice the filled wraps in half and enjoy!

Filling Ideas

Now, this is the fun part—choosing your fillings! These cottage cheese wraps are extremely versatile and can be filled with just about anything you desire. Here are some delicious filling ideas to get you started:

• Grilled chicken, avocado, and salsa
• Tuna salad with diced celery and red onion
• Black beans, corn, bell peppers, and shredded cheese
• Chicken salad
• Hummus, roasted vegetables, and feta cheese
• Tuna patties with tzatziki sauce and lettuce
• Tofu scramble with sautéed veggies
• Pulled pork with coleslaw and BBQ sauce

How to Store Cottage Cheese Wraps

Keep your wraps in an airtight container in the fridge (layered with parchment paper in between each wrap) for up to 3 days. I wouldn’t store them with any fillings, though, as they may make the wraps soggy. You can also try freezing these wraps and then thawing them in the fridge before using.

More cottage cheese recipes

Garlic Herb Whipped Cottage Cheese Dip

$0.84 recipe / $0.21 serving

Cottage Cheese Breakfast Bowls 6 Ways

$1.61/$1.61

Egg Muffins

$2.01 recipe / $0.34 serving

Pineapple Protein Smoothie

$0.98 each

The post Cottage Cheese Wraps appeared first on Budget Bytes.

“Very delicious and I have made several times. I appreciate how you break it down and simplify all your recipes. I have done this recipe in my slow cooker and on the stove top and it always turns out wonderfully! Thank you for sharing!!”

Hope

Marinara sauce, in its most simple form, is just puréed tomatoes (or passata) and a small amount of herbs and spices. I’ve added a couple more ingredients here to satisfy my American palate, but the recipe remains very simple. The texture is very uniform without large chunks, which allows it to coat pasta evenly. I often use it as a sauce for pasta, but it can also be used in many other dishes or as a dipping sauce.

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Easy Marinara Sauce

This easy homemade marinara sauce recipe only uses a few simple ingredients to create a rich and bold flavor, perfect for pasta and more!

Course Dinner, Main Course

Cuisine American, Italian

Total Cost $3.22 recipe / $0.40 serving

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 8 (½ cup each)

Calories 73kcal

Author Beth Moncel

Ingredients

• 1 small yellow onion $0.70
• 2 cloves garlic* $0.08
• 2 Tbsp olive oil $0.44
• 2 Tbsp tomato paste $0.18
• 1 28 oz. can crushed tomatoes** $1.67
• 1/2 tsp dried basil $0.05
• 1/2 tsp dried oregano $0.05
• 1 tsp brown sugar, optional $0.02
• 1 tsp salt, or to taste $0.03

Instructions

• Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a sauce pot and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
• Add the tomato paste and continue to stir and cook for 3-5 minutes more, or until the tomato paste takes on a slightly darker color. This caramelizes the sugars in the tomato paste to give it a slightly sweeter and less acidic flavor.
• Add the crushed tomatoes, basil, oregano, brown sugar, and salt to the pot. Stir to combine and dissolve any tomato paste from the bottom of the pot.
• Allow the sauce to come to a gentle simmer, then reduce the heat to medium-low, partially cover the pot, and allow the sauce to simmer for about 30 minutes, stirring occasionally.
• After simmering for 30 minutes, taste the sauce and adjust the salt, sugar, or other seasonings to your liking. If the sauce is too acidic for your liking, you can let it simmer longer (about one hour) or add more sugar. Serve hot or refrigerate until ready to eat.

See how we calculate recipe costs here.

Video

Notes

*Garlic pairs so well with tomato sauce that I just had to add some to round out the savory flavors. That being said, you can skip it for a more traditional marinara sauce flavor.

**You can use any brand of canned crushed tomatoes. But, if you want to get a bit fancier, you can opt for a premium or imported brand, or even buy whole canned San Marzano tomatoes and purée them yourself. If you can not get crushed tomatoes where you live, passata will also work.

Nutrition

Serving: 0.5cup | Calories: 73kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Sodium: 454mg | Fiber: 2g

How to Make Marinara Sauce Step-by-Step Photos

Dice one yellow onion and mince two cloves of garlic. Add the onion, garlic, and 2 Tbsp olive oil to a sauce pot and sauté over medium heat until the onions are soft and translucent (about 5 minutes).

Add 2 Tbsp of tomato paste to the pot and continue to stir and cook for 3-5 minutes more, or until the tomato paste takes on a slightly darker color. This caramelizes the sugars in the tomato paste, adding a natural sweetness.

Finally, add one 28oz. can of crushed tomatoes, ½ tsp dried basil, ½ tsp dried oregano, 1 tsp brown sugar, and 1 tsp salt. Stir to combine and dissolve any tomato paste from the bottom of the pot. Allow the sauce to come to a gentle simmer.

Once simmering, turn the heat down to medium-low, partially cover the pot, and let the sauce simmer for about 30 minutes, stirring occasionally. Leaving a lid on the pot but slightly ajar can help prevent splatter.

After simmering for 30 minutes, give the marinara sauce a taste and adjust the salt or other herbs to your liking. If it’s still too acidic for your taste, you can either simmer it longer (around 1 hour total), or add more sugar.

How to Store And Reheat

As mentioned, this marinara sauce recipe freezes beautifully. After cooking the marinara sauce, transfer it to the refrigerator until completely chilled. The sauce will stay good in the refrigerator for 4-5 days, or you can transfer it to the freezer for longer storage. Just make sure the sauce is in a freezer-safe container, label and date it, and then freeze for up to three months. To reheat, simply transfer the frozen sauce to a saucepot and heat over medium-low, stirring often, until heated through.

More Pasta Sauce Recipes

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Traditional Fettuccine Alfredo

$3.65 recipe / $0.45 serving

Pasta with 5 Ingredient Butter Tomato Sauce

$4.23 recipe / $1.06 serving

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