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.

“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.

“This was SO GOOD! Easily a new favorite. I made this with your Everyday Cornbread recipe in muffin form and the combination was delicious (:”

Mackenzie

Easy Chorizo Sweet Potato Chili Recipe

This recipe for sweet potato and chorizo chili comes together in no time (in less than an hour!), but it tastes like you’ve been cooking it for hours. It’s the perfect alternative to classic chili when I’m craving something a little different. The chorizo does all the heavy lifting, so I only add a little chili powder, cumin, and oregano for added oomph. The canned beans keep costs down while adding protein and fiber, and the sweet potatoes become perfectly tender and soak up all the delicious flavors in the pot. I just love it!

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Chorizo Sweet Potato Chili

This Chorizo Sweet Potato Chili is the perfect mix of spicy sausage and sweet, creamy sweet potatoes. Easy, filling, and delicious! 

Course Main Course

Cuisine American, Mexican

Total Cost $8.63 recipe / $1.44 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 8 cups total

Calories 313kcal

Author Beth Moncel

Ingredients

• 3 links Mexican chorizo (about ¾ lb.)* $2.63
• 1 yellow onion $0.70
• 2 cloves garlic $0.08
• 1 lb. sweet potato $1.88
• 1 15 oz. can diced tomatoes $1.06
• 1 15 oz. can kidney beans $0.94
• 1 15 oz. can black beans $0.94
• 1 6 oz. can tomato paste $0.94
• 1 Tbsp chili powder** $0.30
• 1/2 tsp ground cumin $0.05
• 1/2 tsp dried oregano $0.05
• 2 cups water $0.00
• 1 bunch green onions $0.96

Instructions

• Squeeze the chorizo out of its casing and into a large pot. Cook the chorizo over medium heat, breaking it up as it browns. After it is fully browned, drain the excess fat from the pot (if desired).
• While the chorizo is browning, dice the onion and mince the garlic.
• Add the diced onion and minced garlic to the pot after draining the fat. Continue to stir and cook.
• Peel the sweet potato and cut it into 1/2 inch cubes. Add the diced sweet potato to the pot and continue to stir and cook.
• Rinse and drain the canned kidney and black beans in a colander. Add the beans to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, and water.
• Stir until everything is well combined. Place a lid on the pot and allow the chili to come up to a simmer. Let it simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened.
• Serve hot, topped with sliced green onions.

See how we calculate recipe costs here.

Notes

*The chorizo is an important part of the flavor profile in this recipe. I use Mexican pork chorizo, but you can also use beef or vegetarian chorizo. I wouldn’t really recommend swapping the chorizo with any other meat (e.g., ground beef) because it would lose a lot of flavor. You’d need to add a lot of extra spices to make up for the spices in the chorizo.

**Chili powder in the United States is not the same as cayenne or red pepper, which are both very hot. This chili powder is a blend of mild chiles and other spices. If you don’t have this, you can sub all of the spices for one packet/envelope of chili seasoning.

Optional toppings: Cheese, tortilla chips, or sour cream.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 49g | Protein: 16g | Fat: 7g | Sodium: 849mg | Fiber: 14g

how to make Chorizo Sweet Potato Chili step-by-step photos

This is the Mexican chorizo that I used. Mexican chorizo is different than Spanish chorizo. Mexican chorizo is a fresh meat product and the links are soft, whereas Spanish chorizo is a hard, cured meat like salami. I used three links, or about 3/4 lb. The other two links will be frozen for later use.

Brown the chorizo: Squeeze the chorizo out of the casings and into a large pot. Cook over medium heat, breaking it up into pieces as you go. Cook until it is fully browned. It’s fairly fatty, so you can drain the fat off after it is fully browned if you’d like.

Add the onion and garlic: While the chorizo is browning, dice 1 yellow onion and mince 2 cloves of garlic. After draining the fat from the chorizo, add the onion and garlic and continue to cook over medium heat.

Prep the sweet potatoes: While the onions and garlic continue to cook, start dicing 1 lb. of sweet potato. First, peel it, then cut it into medallions. Stack a few of the medallions at a time and cut them into strips. Then, cut across the strips into small cubes. You want the sweet potato to be in fairly small pieces (1/2 inch cubes) so that they’ll cook quickly, and so there won’t be huge chunks in the chili.

Assemble the chili: Add the diced sweet potatoes to the pot and continue cooking.

Add a 15 oz. can diced tomatoes (with juices) to the pot. Rinse and drain a 15 oz. can kidney beans and 15 oz. can black beans in a colander, then add them to the pot. Also, add a 6 oz. can of tomato paste.

Now add 1 Tbsp chili powder, 1/2 tsp ground cumin, 1/2 tsp dried oregano, and 2 cups of water. 

Simmer: Stir it all together until the tomato paste has fully incorporated. Put a lid on the pot and let it come up to a simmer. Let the pot simmer for 30 minutes, stirring occasionally. After 30 minutes, the sweet potatoes should be soft. Now it’s ready to serve!

Serve: Slice the bunch of green onions and sprinkle over each serving. You can also add a little cheddar cheese or sour cream…YUM.

Serving Suggestions

I’m all about the toppings whenever I make this chorizo sweet potato chili. I usually go for shredded cheddar cheese and sliced green onions, but if I’ve got some avocado, sour cream, or pickled red onions in my fridge, I’ll add them, too. Then, my favorite way to enjoy it is by scooping it up with some tortilla chips! You could also serve it with white rice or cornbread on the side.

Storage & Reheating

More Easy Chili recipes

Turkey Chili RECIPE

$11.55 recipe / $1.78 serving

Creamy White Chicken Chili

$11.66 recipe / $1.46 serving

Black Bean Chili

$8.93 recipe / $1.48 serving

Easy Pumpkin Chili

$9.73 recipe / $1.62 serving

The post Chorizo Sweet Potato Chili appeared first on Budget Bytes.

“I was looking for a no-heat lunch for work with protein and this one fit the bill. I ate it this week on toast or on crackers and it was excellent. I used craisins and pecans instead and these worked well. I’ve already meal-prepped a second batch for next week too!”

Victoria

Out of all the recipes I’ve made with curry spices, this chicken curry salad might just be my favorite, which isn’t surprising given I’m obsessed with chicken salad in general. Something about the curry with the creamy mayo/yogurt dressing is just perfect! Not to mention the subtle sweetness of the raisins to balance the earthy spices and ALL THAT CRUNCH…Mmmm!

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Curry Chicken Salad

Curry Chicken Salad is a quick and tasty alternative to traditional chicken salad, made with curry spices, sweet raisins, and crunchy almonds.

Course Lunch, Main Course

Cuisine American, Indian

Total Cost $5.69 recipe / $1.42 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings (1 cup each)

Calories 377kcal

Author Beth Moncel

Ingredients

Dressing

• ¼ cup mayonnaise $0.80
• ¼ cup plain yogurt $0.34
• 1 tsp lemon juice $0.01
• ½ tsp honey $0.02
• 1 tsp curry powder* $0.10
• ¼ tsp salt $0.02
• freshly cracked pepper (to taste) $0.02

Salad

• 2.5 cups chopped cooked chicken** $6.67
• pinch salt & pepper $0.05
• 2 stalks celery $0.18
• 3 whole green onions $0.28
• ½ cup sliced almonds $0.61
• ½ cup raisins $0.59

Instructions

• Make the dressing by stirring together the mayonnaise, yogurt***, lemon juice, honey, curry powder, salt, and pepper in a small bowl. Taste the dressing and adjust the curry powder or salt if needed.
• Season both sides of the chicken breasts with a light sprinkle of salt and pepper. Cook the chicken breast in either a countertop grill or in a skillet until cooked through. Allow the cooked chicken breast to cool while you prepare the rest of the salad.
• Finely dice the celery and slice the green onions. Place the green onion, celery, sliced almonds, and raisins in a large bowl.
• Chop the chicken into small cubes and place them in the bowl with the celery, onion, almonds, and raisins. Stir to combine. Pour the dressing over top and stir to coat.

See how we calculate recipe costs here.

Video

Notes

*You can use any type of curry powder you like. I prefer a mild curry powder. Different brands can have a more intense flavor than others, so be sure to taste and adjust to your preference.

**You can use pre-cooked chicken, like rotisserie chicken, or cook boneless, skinless chicken breasts on a grill or in a skillet. You’ll want about 2.5 cups once chopped, which for me was two breasts or about 1.5 lbs. raw.

***I highly recommend using both yogurt and mayonnaise in this recipe for the best flavor and texture. However, if you want, you can just use one or the other depending on what you have to hand.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 19g | Protein: 31g | Fat: 20g | Sodium: 315mg | Fiber: 3g

How to Make Curry Chicken Salad Step-By-Step Photos

Prep the ingredients: Gather all of your ingredients.

Make the dressing: To make the dressing for your curry chicken salad, combine 1/4 cup mayonnaise, 1/4 cup plain yogurt, 1 tsp lemon juice, 1/2 tsp honey, 1 tsp curry powder, 1/4 tsp salt, and some freshly cracked pepper.

Mix the dressing: Stir the dressing together, give it a taste, and adjust the salt, honey, or curry powder if needed (every brand of curry powder is a bit different, so you may prefer more or less). Refrigerate the dressing until you’re ready for it.

Prepare the chicken: You’ll need about 2.5 cups chopped cooked chicken, which for me was two chicken breasts, or about 1.5 lbs. when raw. 

To cook the chicken yourself, season it with a pinch of salt and pepper, then cook it using a grill or in a skillet. I used a grill plate that fits on top of my range top, but you can also use something like a George Foreman Grill, or a cast iron skillet. Another easy option is to use a store bought rotisserie chicken. Allow the chicken to cool while you prepare the rest of the salad, then chop it into small pieces.

Dice the veggies: While the chicken is cooling, you can prepare the rest of the salad. Finely dice 2 ribs of celery and slice 3 green onions.

Make the salad: Add the chopped chicken, diced celery, sliced green onions, 1/2 cup sliced almonds, and 1/2 cup raisins to a large bowl (I used golden raisins).

Pour in the dressing: Add the prepared curry dressing to the salad ingredients.

Combine and serve: Then stir until everything is coated in dressing. And then it’s ready to eat!

How to Serve

I remember when I first made this recipe for curry chicken salad, I just ate a bunch by itself with a fork. It’s honestly that good. But since then, I’ve used it as a dip for crackers or stuffed into a homemade pita and loved it just as much! It’s also amazing piled onto a croissant for an easy (but indulgent!) sandwich or wrapped in crisp lettuce for a lighter option. Or, whenever I’m craving a protein-packed salad with fresh veggies, I’ll serve it on top of a simple salad. And if I’ve got any leftover hard-boiled eggs in my fridge, I add them to the mix, too!

Storage Instructions

This curried chicken salad is great for meal-prepping. Depending on the freshness of your ingredients, it’ll easily last for up to 3-4 days in the fridge. I like to portion my salad out into separate airtight containers so I can just grab one each day for lunch. I also sometimes double-batch the dressing and use it in other recipes, like my curry chickpea salad!

More Chicken Salad Recipes

Crunchy Kale and Chicken Salad

$6.19 recipe / $1.55 serving

Chicken Salad with Apples

$10.35 recipe / $2.59 serving

Pesto Chicken and Broccoli Salad

$6.18 recipe / $1.55 serving

Greek Chicken Pasta Salad

$8.91 recipe / $2.23 serving

The post Curry Chicken Salad appeared first on Budget Bytes.

“This is the best orange chicken I’ve ever eaten! I love how natural tasting it is, not like the gloppy, neon, super-sugary kind at restaurants. This is so fresh and delicious!”

Tom

Easy Orange Chicken Recipe

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Easy Orange Chicken

This easy Orange Chicken recipe doesn't require deep frying and has the same tangy, sweet, and salty flavor as your favorite Chinese take-out!

Course Dinner, Main Course

Cuisine American, Chinese

Total Cost $6.57 recipe / $1.64 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 531kcal

Author Beth Moncel

Ingredients

Orange Sauce

• 1 large orange $0.70
• 3 Tbsp soy sauce $0.15
• 1.5 Tbsp brown sugar $0.05
• 1/2 Tbsp rice vinegar* $0.06
• 1 tsp grated fresh ginger $0.10
• 1 clove garlic, minced $0.04
• 1/4 tsp crushed red pepper $0.02
• 1/2 Tbsp cornstarch $0.03

Stir Fried Chicken

• 4 boneless, skinless chicken thighs (about 1.3 lbs.)** $4.64
• 1 large egg $0.67
• 2 Tbsp cornstarch $0.12
• 1 pinch salt and pepper $0.05
• 2 Tbsp cooking oil*** $0.08
• 4 cups cooked rice $0.97
• 2 green onions, sliced $0.20

Instructions

• Remove the zest from the orange using a zester or small-holed cheese grater, then squeeze the juice from the orange. You’ll need about 1 tsp zest and 1/2 cup juice. In a small bowl, combine the juice and 1 tsp zest with the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, red pepper flakes, and 1/2 Tbsp cornstarch. Whisk the ingredients together until the cornstarch is fully dissolved. Set the sauce to the side.
• Use a sharp knife to remove any excess fat from the chicken thighs, then cut them into small 3/4-inch pieces.
• Combine the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper in a mixing bowl and whisk until the mixture is smooth and frothy. Add the chicken pieces and stir to coat them in the egg mixture.
• Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add the chicken, making sure all the pieces are touching the surface and not piled on top of one another. Let the pieces cook until they are golden brown on the bottom.
• Flip the chicken pieces, breaking them apart from one another as you turn them. Let them cook until golden brown on the second side and cooked through (about 5-7 minutes total cooking). Transfer the cooked chicken to a separate plate.
• Pour the prepared orange sauce into the same skillet and turn the heat down to medium-low. Give the sauce a stir and allow it to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to simmer for 2-3 minutes.
• Add the cooked chicken pieces back into the skillet and stir to coat the chicken with the sauce. Heat for 1 more minute.
• Serve the chicken and sauce with cooked rice and garnish with sliced green onions and any leftover orange zest.

See how we calculate recipe costs here.

Notes

*Rice vinegar gives the sauce the perfect tangy flavor without a strong vinegar aftertaste or aroma. You can find rice vinegar in the Asian section of most major grocery stores.

**I use chicken thighs because they’re budget-friendly and always stay juicy and tender, but you can use chicken breast if you prefer. Just be careful not to over cook the chicken breast as it can become tough and dry.

***Use a neutral cooking oil that can handle higher temperatures, like canola, peanut, vegetable, or light olive oil.

Nutrition

Serving: 1serving | Calories: 531kcal | Carbohydrates: 61g | Protein: 36g | Fat: 15g | Sodium: 919mg | Fiber: 2g

How to Make Orange Chicken Step-by-Step Photos

Gather all of your ingredients.

Make the orange sauce: Begin by making the orange sauce so that it’s ready to go when you need it. Zest one large orange, then squeeze as much juice out of it as you can. You’ll need about 1 tsp zest and 1/2 cup juice. 

Combine the orange juice and orange zest in a small sauce pot with 3 Tbsp soy sauce, 1.5 Tbsp brown sugar, 1/2 Tbsp rice vinegar, 1 tsp grated fresh ginger, 1 clove of minced garlic, 1/4 tsp red pepper flakes, and 1/2 Tbsp cornstarch. Whisk them all together until the cornstarch is fully dissolved and set aside.

Cut the chicken: Trim any excess fat from four boneless, skinless chicken thighs, then cut them into 3/4-inch pieces. This was about 1.33 pounds of chicken.

Make the cornstarch mixture: Whisk together one large egg, 2 Tbsp cornstarch, and a pinch of salt and pepper until it’s light and frothy. The mixture may seem dry at first, but the cornstarch will begin to melt into the moisture from the egg.

Coat the chicken: Add the chicken pieces and toss them until they’re coated in the egg mixture.

Simmer the sauce: Add the prepared orange sauce to the same skillet you cooked the chicken in. Turn the heat down to medium low and stir the sauce. Let it come to a simmer, at which point it will start to thicken and turn glossy. Continue to simmer for 2-3 minutes. 

Coat the chicken: Return the cooked chicken pieces to the skillet with the sauce.

Stir to coat the chicken in the sauce and heat for 1 more minute. Garnish the chicken with sliced green onions and any leftover orange zest (that orange zest on top really makes the orange flavor POP! ✨) Serve with the cooked rice, and enjoy!

Serving Suggestions

When I serve this homemade orange chicken, I like to pair it with jasmine rice for an easy yet delicious meal. However, I think my coconut rice would be an amazingly flavorful alternative to plain rice! This sesame cucumber salad is another favorite of mine because it’s light, crunchy, and packed with flavor. For something a little extra, I’d make my sesame roasted green beans or our fresh kimchi spring rolls and add them to my plate, too!

Storage & Reheating

Once cooled, store leftovers in an airtight container in the fridge for 3-4 days. I normally reheat any leftovers in the microwave until fully heated through. You can also try freezing the chicken and sauce for up to 3 months in a freezer-safe container. Let it thaw overnight in the fridge before reheating.

More Take-Out Recipes

Chicken Stir Fry

$11.87 recipe / $1.98 serving

Easy Fish Tacos with Cumin Lime Slaw

$9.17 recipe / $2.29 serving

Easy Lo Mein

$6.33 recipe / $3.17 serving

Spanish Rice

$3.37 recipe / $0.42 serving

The post Easy Orange Chicken 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

The post Asparagus Soup appeared first on Budget Bytes.

“Um, wow. Just fantastic. My husband made it in his cast iron skillet and we doubled the batch – we’re sad we didn’t triple it! So easy and tasty!”

Mary Farrow

Easy Sesame Chicken Recipe

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Easy Sesame Chicken

This Easy Sesame Chicken recipe is faster and tastier than takeout. Tender chicken coated in a homemade sweet, savory, and tangy sauce.

Course Dinner, Main Course

Cuisine Asian

Total Cost $5.74 recipe / $1.44 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 530kcal

Author Beth Moncel

Equipment

• Non Stick Cookware
• Grater
• Color Cutting Boards

Ingredients

Sauce

• ¼ cup soy sauce $0.20
• 2 Tbsp water $0.00
• 1 Tbsp toasted sesame oil $0.32
• 3 Tbsp brown sugar** $0.30
• 1 Tbsp rice vinegar $0.14
• 1 tsp grated fresh ginger*** $0.10
• 2 cloves garlic, minced $0.08
• ½ Tbsp cornstarch $0.03
• 1 Tbsp sesame seeds $0.10

Chicken

• 2 Tbsp cooking oil $0.08
• 1 lb boneless skinless chicken thighs* $3.48
• 1 large egg $0.67
• 2 Tbsp cornstarch $0.06
• 1 pinch each salt and pepper $0.05

For Serving

• 4 cups cooked jasmine rice $0.97
• 2 whole green onions $0.20

Instructions

• First, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside.
• In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
• Add the cooking oil to a large skillet and heat it over medium flame. Wait until the skillet is very hot, then swirl the skillet to make sure the oil coats the entire surface. Add the batter coated chicken and spread it out into a single layer over the surface of the skillet.
• Allow the chicken pieces to cook, undisturbed, until golden brown on the bottom. Then, carefully flip the chicken, breaking up the pieces into smaller clumps as you flip. Continue to cook the chicken until golden brown on the other side. Stir the chicken as little as possible to avoid breaking the egg coating from the surface of the chicken.
• Once the chicken is cooked through and golden brown on all sides, pour the sauce over top. Toss the chicken to coat in the sauce. As the sauce comes up to a simmer, it will begin to thicken. Continue to gently stir the chicken in the sauce until it has thickened, then turn off the heat.
• Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

See how we calculate recipe costs here.

Video

Notes

*I use chicken thighs for this recipe because they stay juicy and super tender without fear of drying out, and they’re very budget-friendly. You can use chicken breast if preferred; just be careful not to overcook the chicken.

**Brown sugar provides sweetness to balance the salt of the soy sauce and the acidity of the vinegar. Brown sugar has a deep flavor compared to the more one-dimensional flavor of white sugar. You can also use honey in place of the brown sugar.

***Ginger gives the sauce zing! Be sure to use fresh ginger, not dried ginger, as it has a much more peppery flavor. Keep fresh ginger in your freezer to always have it on hand without it going bad.

The nutritional information includes the cooked jasmine rice and sliced green onions.

Nutrition

Serving: 1serving | Calories: 530kcal | Carbohydrates: 60g | Protein: 30g | Fat: 18g | Sodium: 945mg | Fiber: 1g

how to make Sesame Chicken step-by-step photos

Gather all of your ingredients.

Prep the sauce: Make the sauce first, so it’s ready to go when you need it. In a bowl, stir together 1/4 cup soy sauce, 2 Tbsp water, 1 Tbsp toasted sesame oil, 3 Tbsp brown sugar, 1 Tbsp rice vinegar, 1 tsp grated fresh ginger, 2 minced cloves of garlic, ½ Tbsp cornstarch, and 1 Tbsp sesame seeds.

Let’s just talk about this toasted sesame oil for a second. You must get the kind that is toasted to get the super vibrant nutty flavor that you want in your sesame chicken. Not all brands actually say “toasted” on the bottle, but you can recognize the toasted variety by its deep brown color. Regular sesame oil will be the color of straw, like vegetable oil. You want the brown stuff. 😉 It’s usually in the international foods aisle, instead of the baking aisle with the other oils.

Cut the chicken: Next, trim any extra fat off of one pound of boneless, skinless chicken thighs, then cut them into small one inch cubes. One pound for me was about three chicken thighs.

Make the cornstarch mix: Add 1 large egg, 2 Tbsp cornstarch, and a pinch of salt and pepper to a medium bowl.

Cook the chicken: Add 2 Tbsp cooking oil to a large skillet and heat it over medium. Wait until it is very hot. This is VERY important. The skillet must be very hot! Once very hot, swirl the skillet to make sure the oil coats the entire surface, add the chicken, and make sure it’s spread out into a single layer. Let the chicken cook, undisturbed, until golden brown on the bottom. It might kind of cook into a single round pancake, but don’t worry, we’ll break up the pieces next.

Then carefully flip the chicken pieces, breaking them up slightly into smaller pieces as you flip. Cook on the other side until browned and cooked through. Make sure to not stir them too much, or you can cause the egg to come off the chicken. You can see that some of the chicken pieces are still kind of stuck together at this point. That’s okay. Just do not over stir.

Add the sauce and serve: Finally, add the prepared sauce and stir to coat. Continue to carefully stir the chicken as the sauce begins to simmer and thicken. Once it’s thickened, turn off the heat.

Sprinkle some sliced green onions over top and serve with warm jasmine rice. It doesn’t get better than this. Easy sesame chicken…done in about 30 minutes, and NO DELIVERY FEE! 😁

serving suggestions

I love serving my easy sesame chicken with a side of jasmine rice and a little steamed broccoli. It’s a super simple meal that is very satisfying and stores well for meal prep! If you’re looking for some fun sides, I think it also pairs wonderfully with my refreshing crunchy cabbage salad or a light and tangy sesame cucumber salad. For something warm, a bowl of dumpling soup would be delicious. And if you’re in the mood for something extra flavorful, try using coconut rice to really round out the meal!

Storage and Reheating

Store any leftovers in an airtight container in the fridge for 3-4 days. The chicken will also freeze well in a freezer-safe container for up to 3 months. Let it thaw overnight in the fridge before reheating. I usually just reheat my leftovers in the microwave for a quick and easy meal! Just make sure the chicken is heated all the way through before serving.

More Takeout Recipes

Chicken Stir Fry

$11.87 recipe / $1.98 serving

Spicy Sriracha Noodles

$2.50 recipe / $1.25 serving

Baked Chicken Wings

$10.35 recipe / $3.45 serving

Easy Orange Chicken

$7.88 recipe / $1.97 serving

The post Easy Sesame Chicken appeared first on Budget Bytes.

Easy Stone Soup Recipe

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Stone Soup Recipe

This hearty chicken and vegetable Stone Soup is inspired by the classic folk tale. It's made with simple ingredients and is perfect for the whole family!

Course Soup

Cuisine European

Total Cost (8.93 recipe / $0.99 serving)

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 9 servings (1 1/2 cup per serving)

Calories 102kcal

Author Jess Rice

Equipment

• Stock Pot

Ingredients

• 1 stone*
• 1 Tbsp olive oil $0.19
• 1 yellow onion, diced $0.90
• 4 carrots, peeled and chopped $0.79
• 3 stalks celery, diced $0.19
• 1 tsp sea salt $0.01
• ½ tsp ground black pepper $0.08
• 1 tsp dried thyme $0.43
• 1 tsp Italian seasoning $0.19
• 2 bay leaves $0.10
• 4 chicken drumsticks** $2.56
• 1 zucchini, chopped $0.93
• ¼ small head of cabbage, chopped (about 4 cups) $0.75
• 4-5 red potatoes, large diced (about 1 lb)*** $1.12
• 3 cloves garlic, minced $0.15
• 6 cups chicken broth**** $0.54

Instructions

• If using, wash your stone very well and add it to your stock pot.
• Add olive oil to the stock pot and cook onions, carrots, and celery (mirepoix) with salt, ground pepper, thyme, Italian seasoning, and bay leaves over medium heat until glossy and beginning to soften.
• Temporarily move the mirepoix out of the way and add chicken drumsticks to the bottom of your pot to brown them on all sides.
• Then, add the diced zucchini, cabbage, potatoes, and minced garlic. Pour chicken broth on top and bring everything up to a boil.
• Once boiling, reduce the heat to a simmer and cook for 1 hour or until vegetables are fully cooked and the internal chicken temps at 165℉. Pull meat off the chicken bones and discard bones (or save them to make chicken stock along with your vegetable peels from this recipe!)
• Taste and adjust salt and pepper. If you used a stone in your stone soup, be sure to remove it before serving!

See how we calculate recipe costs here.

Notes

*The stone is completely optional. You can use 1 whole mini potato instead of a stone. For the record, I opted out of cooking with one of our river rocks in the pot but added some for photos later because…cute!

**I went with chicken drumsticks because they’re budget-friendly and cook up perfectly in this soup. Bone-in chicken thighs will also work but will take longer to cook (the internal temperature must reach 165℉ before serving!) 

***Yukon gold potatoes also hold up well in this recipe. Russets will dissolve and create a loose mashed potato consistency in this soup, but if you’re ok with that texture, they’ll work, too!

****We like to use bouillon to keep our broth costs low. We prefer Better Than Bouillon brand. When you’re selecting bouillon at the store, make sure the first ingredient isn’t salt, or you’re just spending a lot of money on a more expensive salt!

 

Nutrition

Serving: 1serving | Calories: 102kcal | Carbohydrates: 14g | Protein: 6g | Fat: 2g | Sodium: 596mg | Fiber: 2g

how to make Stone Soup step-by-step photos

Gather all of your ingredients.

Sauté the carrot, onion, and celery: Pour 1 Tbsp olive oil into your stock pot over medium heat and add 1 chopped onion, 4 peeled and chopped carrots, and 3 stalks chopped celery (known as a mirepoix) and stir to combine.

Now, add 1 tsp salt, ½ tsp ground pepper, 1 tsp dried thyme, 1 tsp Italian seasoning, and 2 bay leaves and heat over medium heat until the veggies become glossy and start to soften.

Brown the chicken: Push the sautéed vegetables aside to create a gap at the bottom of the stock pot and add 4 chicken drumsticks.

Brown the chicken on all sides. We aren’t looking to cook the chicken through just yet (that’ll happen when the soup simmers), but browning the outside will help add flavor.

Simmer: Add 1 chopped zucchini, chopped cabbage (¼ of a small head, about 4 cups), 4-5 large diced potatoes, and 3 cloves minced garlic to the stockpot. Pour 6 cups chicken broth over top and bring everything to a boil. Once boiling, reduce the heat to a simmer and cook for 1 hour, or until the veggies are fully cooked and the internal temperature of the chicken reaches 165°F.

Shred the chicken: Use a fork to pull the meat off the chicken bones into the soup. Discard the bones or use them to make chicken stock (along with your vegetable peels from this recipe!)

Serve: Adjust to taste with salt and black pepper. If you added a stone to your soup, don’t forget to remove it before serving! Serve and enjoy.

What Else Can I Add?

You honestly cannot go wrong, no matter what you add to this recipe for stone soup! Even Dolly Parton’s family has a version of this soup (she’s my favorite person in the world, and my daughter thinks she’s her Aunt because she gets books via Dolly’s Imagination Library every month 😂). Dolly’s version includes ham hock and turnips, so feel free to add them to my recipe, too! Here are some more ideas to try:

• Turkey drumsticks
• Leftover baked ham
• Corn
• Bell Peppers
• Leftover baked corned beef
• Spinach
• Kale
• Homemade croutons
• Andouille sausage
• Chickpeas
• Squash
• Barley, rice, or noodles toward the end of cooking (you’ll likely need to add more liquid if adding any of these ingredients)

Storage & Reheating

Keep any leftovers in airtight containers in the fridge for up to 3-4 days or in the freezer for up to 3 months. Let your homemade stone soup thaw overnight in the fridge before reheating in the microwave or on the stovetop.

More Chicken Soup recipes

Chicken Noodle Soup

$9.10 recipe / $1.14 serving

Chicken Pot Pie Soup

$10.19 recipe / $1.69 serving

Creamy White Chicken Chili

$11.66 recipe / $1.46 serving

Matzo Ball Soup

$11.83 recipe / $2.37 serving

The post Stone Soup appeared first on Budget Bytes.

“This was delicious!!! I made it and the wife went for seconds and thirds. It’s a keeper. Thank you for sharing.”

Juan

Easy recipe for Louisiana Style Red Beans and Rice

There’s something incredibly comforting about a big pot of New Orleans-style red beans and rice; it’s the kind of meal that feels like a warm hug! My recipe keeps things simple with budget-friendly staples like smoky Andouille sausage, creamy red beans, and the “holy trinity” of Cajun cooking: onion, bell pepper, and celery. Add a few pantry spices, some fresh herbs, and a pot of fluffy white rice, and you’ve got a meal that’s packed with flavor without breaking the bank.

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Louisiana Style Red Beans and Rice with Sausage

Classic Louisiana style red beans and rice are a naturally budget friendly meal that will give you leftovers for days! Freezer friendly!

Course Dinner, Main Course

Cuisine American, Southern

Total Cost $9.75 recipe / $1.63 serving

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Soaking time 8 hours hours

Total Time 10 hours hours 15 minutes minutes

Servings 6 1.5 cups red beans each

Calories 702kcal

Author Beth Moncel

Equipment

• Dutch Oven
• Chef’s Knife
• White Cutting Boards

Ingredients

• 1 lb. dry red beans $1.96
• 2 Tbsp cooking oil $0.08
• 14 oz. Andouille sausage* $3.47
• 1 yellow onion $0.70
• 1 green bell pepper $0.86
• 3 ribs celery $0.56
• 4 cloves garlic $0.16
• 2 tsp smoked paprika $0.20
• 1 tsp dried oregano $0.10
• 1 tsp dried thyme $0.10
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/4 tsp cayenne pepper $0.03
• 1/4 tsp freshly cracked black pepper $0.04
• 2 bay leaves $0.20
• 6 cups water $0.00
• 1/4 cup chopped parsley $0.20
• 1 Tbsp salt, or to taste $0.09
• 1.5 cups long grain white rice, uncooked** $0.72
• 3 green onions $0.30

Instructions

• The night before, add the dry beans to a large bowl with double their volume in water. Allow the beans to soak in the refrigerator overnight.
• When you’re ready to start cooking, slice the sausage into rounds. Add the cooking oil and sliced sausage to a large pot and cook over medium until the sausage pieces are browned. Remove the cooked sausage with a slotted spoon to a clean bowl. Place the cooked sausage in the refrigerator while you prepare the rest of the dish.
• While the sausage is cooking, dice the onion, bell pepper, and celery. Mince the garlic.
• After removing the cooked sausage, add the onion, bell pepper, celery, and garlic to the pot. You can drain the fat before adding the veggies, if preferred, but I don't! Sauté the vegetables over medium heat until the onions are soft, allowing the moisture from the vegetables to help dissolve any browned bits off the bottom of the pot as you stir.
• Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves to the pot. Stir and cook for one minute more.
• Drain and rinse the soaked beans. Add them to the pot along with 6 cups water and give the pot a brief stir to combine the ingredients.
• Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to medium-low, and let the pot boil for one hour, stirring occasionally. Replace the lid every time you stir.
• After boiling for one hour, the beans should be tender. Begin to smash the beans with the back of a spoon against the side of the pot. Continue smashing the beans and letting the pot simmer without a lid for 30 minutes to thicken the pot.
• While the beans are simmering for their final 30 minutes, cook the rice. Add the rice and 3 cups water to a sauce pot. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without removing the lid. Fluff the rice with a fork before serving.
• Once the red beans have thickened, add the cooked sausage back to the pot along with 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. Start with 1 tsp and add more as needed. I used 1 Tbsp total (3 tsp).
• Serve the red beans in a bowl topped with a scoop of rice and a sprinkle of sliced green onions.

See how we calculate recipe costs here.

Video

Notes

*Andouille sausage is the traditional choice for this recipe. I used a medium spice-level sausage, but you can use mild if you don’t like spice. Any Andouille sausage between 12-16oz. will work. Your favorite smoked pork or beef sausage will work in its place if you can’t get Andouille sausage where you live.

**You can swap out the white rice for brown rice if desired. Just keep in mind that brown rice takes longer to cook and requires more water than white rice, so be sure to follow the package instructions on your brown rice.

Nutrition

Calories: 702kcal | Carbohydrates: 89g | Protein: 33g | Fat: 24g | Sodium: 1731mg | Fiber: 14g

How to Make Red Beans and Rice Step-By-Step Photos

Prep your ingredients: Gather all of your ingredients. Depending on where you live, you may find small red beans or kidney beans (dark or light). You can use either type for this recipe. You’ll need one pound of dry beans for this recipe.

Soak the beans: Soak the beans in water (make sure to use twice as much water as beans) overnight. If you forgot to soak your beans, use one of the other methods described in this article. (this photo is after the beans have been soaking overnight)

Cook the sausage: Slice the sausage into rounds and add them to a large pot with 2 Tbsp cooking oil. Cook over medium heat until the sausage is well browned. Remove the sausage with a slotted spoon to a clean bowl and place it in the refrigerator while you prepare the rest of the recipe. If you want to reduce the fat in your red beans, you can drain off most of the fat left behind by the sausage. I left the fat in, though, because it’s super flavorful!

Dice the veggies: While the sausage is cooking, dice one onion, one green bell pepper, and about three ribs of celery. This trio of flavors (onion, bell pepper, celery) is called “holy trinity.” But I also like to add four cloves of garlic, so mince those up as well.

Sauté the veggies: Add the onion, celery, bell pepper, and garlic to the pot after removing the sausage. Sauté the vegetables over medium until the onions are soft. Use the moisture from the vegetables to dissolve the browned bits of meat off the bottom of the pot as you stir.

Add the seasonings: Once the vegetables have softened, add the Cajun seasoning (2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, and about 1/4 tsp freshly cracked black pepper) and two bay leaves. Cook and stir for about a minute more.

Cook the beans and veggies: Drain and rinse the soaked red beans, then add them to the pot with 6 cups of fresh water.

Give the pot a brief stir to distribute the spices and other ingredients. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a full boil. Once boiling, turn the heat down to medium-low and let the beans simmer for one hour, stirring occasionally.

Smash the beans: After boiling the beans for one hour, the beans should be tender but the pot as a whole will still look pretty watery. To thicken the pot, begin smashing the red beans against the side of the pot with your spoon. Smash the red beans and let it continue to simmer without a lid for an extra 30 minutes. I stood and smashed my beans for about 10 minutes, and let it keep simmering for an extra 20 (30 minutes total).

Cook the rice: While the red beans are in their final 30 minute simmer, cook your rice. Add 1.5 cups long grain white rice to a saucepot with 3 cups water. Place a lid on top, turn the heat up to high, and allow it to come up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the pot rest for an additional 5 minutes without removing the lid. Fluff the rice with a fork just before serving.

After smashing and simmering for a bit longer, the red beans will have thickened quite a bit. They’ll continue to thicken even more as they cool a bit.

Finish and serve: Finally, add the cooked Andouille sausage back to the pot along with about 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. You will need at least SOME salt to make the flavors come out in this dish. I added 1 Tbsp for the whole pot, but I suggest starting with 1 tsp and adding more to your liking.

Serve the red beans with a scoop of cooked rice, and sliced green onion sprinkled over top!

Are Red Beans and Kidney Beans the Same Thing?

Nope! They’re both red, but they are two different beans, but you can use either one in this recipe. Here’s a photo of red beans and kidney beans side by side for reference:

How to Freeze Red Beans and Rice

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The post Louisiana Style Red Beans and Rice appeared first on Budget Bytes.

Easy Recipe for Corned Beef Hash

If you’ve only ever had corned beef hash from a can, trust me, you need to try my homemade version. It’s made with crispy potatoes, savory corned beef, and sautéed onions, all cooked together until golden and delicious. It’s the perfect way to use up leftover corned beef from my baked corned beef and cabbage recipe after St. Patrick’s Day. This simple recipe is like my skillet breakfast potatoes…but even better!

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Corned Beef Hash Recipe

Ditch the canned stuff and make this homemade Corned Beef Hash recipe with leftover corned beef, onions, and crispy breakfast potatoes. Easy & delicious!

Course Breakfast, Brunch

Cuisine American

Total Cost $6.67 recipe / $1.67 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings (1 cup each)

Calories 386kcal

Author Marsha McDougal

Equipment

• Large Skillet
• Large Pot

Ingredients

• 1 ½ pounds Yukon gold potatoes* $1.80
• ½ yellow onion $0.25
• 1 ½ tsp salt, divided $0.05
• 1 ½ Tbsp olive oil, divided $0.30
• 1 ½ cups chopped cooked corned beef (about ½ lb.)** $3.99
• 1 Tbsp butter $0.12
• ½ tsp freshly cracked black pepper $0.08
• ½ tsp garlic powder $0.05
• ¼ tsp smoked paprika $0.03

Instructions

• Wash, peel, and dice the potatoes and dice the onion. Set the onion aside for now.
• Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 5 minutes. Drain the potatoes in a colander.
• While the potatoes are boiling, heat a large skillet over medium heat. Add ½ Tbsp olive oil. Add the cooked corn beef to the skillet. Allow the corned beef to get lightly brown on all sides for 5-6 minutes. Then, remove the corned beef to a separate plate and set aside.
• To the same skillet, add 1 Tbsp olive oil and the butter. Once the butter is melted, add the diced onion and sauté for 2 minutes until softened.
• Now, add the drained potatoes and stir to combine. Allow the potatoes to cook in the skillet undisturbed on one side without stirring for 4-5 minutes. This is very important so the potatoes can get a little crispy on that side.
• After 5 minutes, add ½ tsp salt, black pepper, garlic powder, and smoked paprika. Give the potatoes a stir and continue cooking for 5-7 minutes.
• Now add back in the corned beef. Stir and allow the hash to continue cooking for 2-3 more minutes until the corned beef is warmed through. Serve hot and top with sliced green onions or parsley (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*Yukon gold potatoes are my favorite option for this recipe because they have a nice creamy texture and hold up well in the skillet. However, you can also use Russet potatoes if that’s what you’ve got.

**I use leftover baked corned beef made from a flat-cut brisket. You can also get sliced corned beef from the deli counter and use that. As for canned corned beef, it will work, but it isn’t my first choice for this recipe. Baked corned beef is a world apart from its canned counterpart! If you do use canned corned beef, dice it into small pieces before adding it to the skillet. I’d also only add salt to taste if using the canned option, as it can be pretty salty already.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 32g | Protein: 17g | Fat: 21g | Sodium: 1986mg | Fiber: 4g

how to make cORNED BEEF hASH step-by-step photos

Gather all of your ingredients.

Prep the veggies: Wash and peel 1 ½ pounds Yukon gold potatoes, then dice them into small (similar-sized) pieces. You can also dice your yellow onion and set it aside for now so it’s ready to go once the potatoes are boiled.

Boil the potatoes: Add the diced potatoes to a large pot and cover them with water. Add 1 tsp salt and bring the water to a boil over high heat. Once the water is boiling, reduce the heat to medium-high and let the potatoes par-boil for 5 minutes. Drain the potatoes in a colander and set aside.

Brown the corned beef: As you wait for the potatoes to par-boil, you can heat a large skillet over medium heat. Add ½ Tbsp olive oil, and once hot, carefully add 1 ½ cups cooked and chopped corned beef to the skillet. Stir occasionally and let the corned beef lightly brown on all sides, about 5-6 minutes. Transfer the browned corned beef to a separate plate for now.

Sauté the onion: In the same skillet you browned the corned beef (no need to wash it), add 1 Tbsp olive oil and 1 Tbsp butter. Let the butter melt, then add your diced onion. Sauté the onion until softened, about 2 minutes.

Add the potatoes: Now, add the drained potatoes to the skillet and stir to combine with the onions. Let the potatoes cook on one side undisturbed (no stirring) for 4-5 minutes. This will help them get a little crispy on that side! After the potatoes have cooked undisturbed for 5 minutes, add ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ¼ tsp smoked paprika. Give the potatoes a stir to distribute the seasonings, and cook for 5-7 minutes.

Add the corned beef: Now add the browned corned beef to the skillet. Stir and let the hash cook for 2-3 more minutes, just until the corned beef is warmed through.

Garnish and serve: Serve your corned beef hash hot and enjoy! You can also top it with sliced green onions or parsley (optional).

Storage & Reheating

Any leftovers should be cooled and stored in airtight containers in the fridge for up to 3-4 days. Reheat the hash in a skillet on the stove with a splash of oil or in the microwave until hot. You can also freeze this dish for up to 2-3 months, but potatoes can get grainy and mushy once thawed, so keep that in mind. Thaw overnight in the fridge before reheating on the stovetop or in the microwave.

Serving suggestions

I usually serve my old fashioned corned beef hash with a fried egg on top and some crispy, buttery toast to dip into the runny egg yolk. It’s the perfect hearty breakfast or brunch for my family! I also think a side of creamy avocado toast is delicious and perfectly compliments the salty beef. Sometimes, I drizzle a little hot sauce on my hash before serving for extra heat and flavor!

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