50+ One Pot Meals - Easy Dinner Ideas - Budget Bytes

One Pan Salmon Dinner

Jess Rice — Tue, 08 Apr 2025 13:30:00 +0000

Buying the family value packs of frozen salmon seems to be the only budget-friendly way to eat fish aside from opening a can of tuna nowadays. Since I discovered this, my family enjoys salmon more than ever before! This easy One Pan Salmon Dinner recipe is handy because it’s a great way to minimize clean-up and still provide your family with a full meal. A popular starch, a green veggie, and a protein chock full of healthy fat…let’s go!

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.

Did you know that most of the fish you see “fresh” at the seafood counter has previously been frozen anyway? So, as I said in my budget-friendly fish soup recipe, don’t hesitate to buy it in a frozen family pack, thaw it out yourself, and save a few bucks!

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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

Cook Time 25

Total Time 40

Servings 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

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!

Thaw the salmon fully before cooking. I usually thaw mine overnight in the fridge, but a cold water bath works in a pinch. Just make sure it’s not frozen in the center before you bake!
Slice the potatoes thin and even. I go for about ¼-inch thick slices, so they cook through in time. If they’re too thick, they’ll take longer to bake and may throw off the whole timing of this one pan baked salmon recipe.
Wrap the salmon in parchment paper. This is the move. It gently steams the fish, keeping it moist, tender, and full of flavor. Plus, it buys you a little extra time if your veggies need more roasting because it makes it super easy to remove the fish from the baking sheet.
Your salmon is fully cooked once it reaches 145°F in the thickest part of the fillet. You can use an instant-read thermometer to check for doneness. If you don’t have a thermometer, the flesh should be opaque and flake easily with a fork.
Try a different glaze. You really can’t go wrong with a sesame oil, soy sauce, and brown sugar glaze. However, I think a honey mustard glaze, some sweet chili sauce, or even just salt, black pepper, and vegetable oil (like I use in my grilled salmon recipe) would be delicious, too.

Storage & Reheating

If you happen to have leftovers, you can store them in the fridge for up to 3-4 days. You can keep the salmon in a separate airtight container if you want to avoid the veggies from tasting fishy! Use the microwave, oven, or stovetop to reheat your potatoes and green beans. Just keep in mind the microwave will likely make them much softer.

As for the one pan salmon, it’s best to reheat it low and slow to avoid it completely drying out. I’d drizzle a little oil over the fish, wrap it in foil, and heat it in a low oven (about 275°F) until reheated throughout. Baked salmon is also delicious cold, so you could always toss it onto a salad and call it a day!

Easy American Goulash

Beth Moncel — Sat, 05 Apr 2025 13:30:00 +0000

Oh my goulash, you guys. It’s not often that I use wine in my cooking because it can be pretty pricey, but something magical happens when you add red wine to beef, and it’s something that I just can not resist. Luckily, I live near an Aldi store now, so I can get a bottle of wine for about $5 that is not only good to cook with but good enough that I’ll happily drink the rest of the bottle with my meal. This One Pot American Goulash is the ultimate comfort food with the richest, most yummiest red sauce ever, thanks to a splash of red wine. Seriously, you’ve got to try this one.

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

Easy American Goulash Recipe

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

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Easy American Goulash

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

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $12.30 recipe / $2.05 serving

Prep Time 10

Cook Time 1

Total Time 1 10

Servings About 1.5 cups each

Calories 467kcal

Author Beth Moncel

Equipment

Dutch Oven
Measuring Cups Spoons

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Video

Notes

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

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

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

Nutrition

How to Make American Goulash Step-By-Step Photos

Gather all of your ingredients.

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

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

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

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

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

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

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

Do I NEED to use red wine? If you want this dish to be as scrumptious as humanly possible, yes. But if you can’t use red wine, you can substitute beef broth in its place. You’ll still have a pretty rockin’ red sauce, but it just won’t be like “make me weak in the knees” good.
Add some cheese. A common twist on this old-fashioned goulash recipe is added cheese. I would choose medium or sharp cheddar and simply sprinkle it over top of each bowl or stir it into the pot to give an overall cheesy flavor, similar to my Cheesy Vegetarian Chili Mac.
Use a large, heavy-duty soup pot. For “one-pot pastas,” you really need cookware that is thick and heavy so the contents heat evenly. Thin cookware will create hot spots and cold spots and cause the pasta to cook unevenly. I used an enamel-coated cast iron Dutch Oven for this recipe.
Simmer before adding the pasta. I simmer the meat, veggies, and sauce together to intensify the flavors (and cook down the acidity of the tomatoes) before adding the pasta. This stops the pasta from getting too mushy while the sauce continues to simmer and thicken.
Make it your own. This dish is very versatile, so feel free to add in more vegetables, such as mushrooms or spinach. You can also add more or less seasonings to taste!

Serving Suggestions

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

Can You Freeze Goulash?

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

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Our Easy American Goulash recipe was originally published 10/8/10. It was retested, reworked, and republished to be better than ever 4/5/25.

The post Easy American Goulash appeared first on Budget Bytes.

Chorizo Sweet Potato Chili

Beth Moncel — Thu, 27 Mar 2025 13:30:00 +0000

If there’s one flavor combo I can’t get enough of, it’s smoky, spicy Mexican chorizo with hearty sweet potatoes. This Chorizo Sweet Potato Chili combines those flavors into the most delicious one-pot meal for the whole family (seriously, this chili is the BOMB). Since chorizo is already packed with bold spices, I barely have to add anything else to make it taste amazing. It’s almost too easy! I highly suggest adding this one to your weekly meal prep…you won’t be disappointed. 😉

“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

Cook Time 30

Total Time 45

Servings 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

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.

I do love this recipe as is, but some of our readers have suggested a few tasty variations that I want to pass along!

Make it vegetarian and vegan. A number of readers have had success swapping the Mexican chorizo for a soy-based chorizo!
Use a crockpot. While I haven’t tried this variation myself, many commenters swear by their slow cooker. If I were going to attempt it, I would brown the chorizo first, cook down the onions and garlic, and then add everything to the slow cooker on low for 8 hours or high for 4 hours. It’s done when the sweet potatoes are tender.

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

I always have some of this chorizo sweet potato chili leftover because it makes such a BIG batch. Once cooled, I store mine in an airtight container in the fridge for up to 3-4 days. You can warm it up on the stove or in the microwave until hot. You can also freeze this chili for up to 3 months (if you don’t mind the beans and sweet potato being softer after thawing). Defrost it in the fridge overnight and warm it up when ready to eat.

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$9.73 recipe / $1.62 serving

Our Chorizo Sweet Potato Chili recipe was originally published 10/26/13. It was retested, reworked, and republished to be better than ever 3/27/25.

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

Creamy White Chicken Chili

Beth Moncel — Fri, 07 Mar 2025 14:30:00 +0000

I’m all about cozy soups and stews this time of year, and my slow cooker white chicken chili has always been one of my favorites. But I decided to change it up by making a faster stovetop version with no jarred salsa and a super creamy finish. The result is an extra cozy, creamy, and lush White Chicken Chili that is easy enough for a weeknight. It’s so good; I think you’re going to want to make it all season long!

“This was by far one of the easiest and best chili recipes I have ever made. My family couldn’t get enough of it. I had only chicken breasts and browned them in a little oil and garlic before continuing the process. Delicious!!!”
Donna

Easy White Chicken Chili Recipe

White chicken chili is a thick and rich chicken and bean stew made with tender chicken thighs, beans, corn, green chiles, jalapeño, onion, garlic, and a medley of southwest-inspired spices. Rather than using a tomato-based broth, like beef chili, white chicken chili uses chicken broth thickened with a little cream cheese and sour cream to make it extra rich and delicious. But my favorite part? This recipe is really easy to make, hot OR mild, depending on your spice preferences! I’ve shared exactly how to do that in the recipe card notes below.

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Creamy White Chicken Chili

This creamy White Chicken Chili is easy and extra cozy for those cold fall and winter nights. The leftovers are great, too!

Course Dinner, Lunch, Main Course

Cuisine American, Southwest

Total Cost $12.81 recipe / $1.60 serving

Prep Time 10

Cook Time 50

Total Time 1

Servings 1.25 cups each

Calories 403kcal

Author Beth Moncel

Equipment

Dutch Oven

Ingredients

1 yellow onion $0.70
4 cloves garlic $0.16
1 jalapeño $0.24
1 Tbsp olive oil $0.22
1.5 lbs. boneless, skinless chicken thighs* $3.48
2 15 oz. cans cannellini beans (drained) $1.88
1 15 oz. can pinto beans (drained) $0.94
1 7 oz. can diced green chiles $0.97
1 Tbsp ground cumin $0.30
1 tsp dried oregano $0.10
1/4 tsp smoked paprika $0.02
1/4 tsp cayenne pepper $0.02
1/4 tsp garlic powder $0.02
1/4 tsp freshly cracked black pepper $0.02
3 cups chicken broth $0.39
1 cup frozen corn $0.78
4 oz. cream cheese $0.93
½ cup sour cream $0.49

Instructions

Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.
Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.
Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!**

See how we calculate recipe costs here.

Video

Notes

*I use boneless, skinless chicken thighs for this recipe because they’re super forgiving and always stay tender and delicious. Chicken breasts, on the other hand, can be a bit finicky and can dry out if overcooked. You can use chicken breasts for this recipe but you’ll want to be very careful not to cook them over too high of heat. Keep the chili on a gentle simmer so the breast meat cooks slowly without getting tough and dry.

**My favorite part of this chili is the toppings. Sure, you can eat (and enjoy) a bowl of this chili plain, but I love to pile on the toppings to make my bowl my own. Some of my favorites are sour cream, Monterey Jack or Pepper Jack Cheese, green onions, fresh cilantro, tortilla chips, hot Sauce, fresh or pickled jalapeños, avocado, or lime!

A Note on the Spice Level: You can make this white chicken chili either spicy or mild! If you prefer a mild chicken chili, simply skip the fresh jalapeño, make sure to buy mild canned diced green chiles, and skip the cayenne pepper. If you’d like a spicier white chicken chili, make sure to include some of the seeds from the jalapeño, buy hot diced green chiles, and add more cayenne pepper to your liking. A few dashes of hot sauce would be awesome, as well!

Nutrition

How to Make White Chicken Chili Step-by-Step Photos

Gather all of your ingredients.

Sauté the veggies: Dice one yellow onion and mince four cloves of garlic. Deseed then dice one jalapeño. Add the onion, garlic, and jalapeño to a large pot with one tablespoon of olive oil. Cook over medium heat until the onions have softened.

Assemble the chili: Add 1.5 lbs. boneless, skinless chicken thighs, one 15oz. can of pinto beans (drained), two 15oz. cans of cannellini beans (drained), one 7oz. can of diced green chiles, 1 Tbsp cumin, 1 tsp dried oregano, ¼ tsp cayenne pepper, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp freshly cracked black pepper, and 3 cups chicken broth to the pot.

Simmer: Stir everything together until combined. Place a lid on the pot, turn the heat up to medium-high, and allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low, and let simmer for 30 minutes.

Shred the chicken: After simmering for 30 minutes, remove the cooked chicken thighs to a cutting board and shred them with two forks.

Add the corn: Return the shredded chicken to the pot and add 1 cup of frozen corn kernels. Stir to combine and heat through.

Make it creamy: Add 4 oz. of cream cheese (cut into chunks) to the chili and stir until it has melted in. Stir in ½ cup sour cream.

Finish and serve: To thicken the chili further, smash some of the beans against the side of the pot. The chili will thicken even more as it begins to cool. Taste the chili and adjust the salt or other seasonings to your liking. Serve it hot with your favorite toppings!

Use pre-cooked chicken. Got some leftover rotisserie chicken or a stash of shredded chicken in the fridge? Use it here! I’d add the cooked chicken in with the frozen corn to warm it through.
Make it vegetarian. If you’re avoiding meat, you can skip the chicken and chicken broth (use veggie broth instead) and add an extra can of beans! The flavor will be slightly different, but it will still be super tasty.
Want to cook it in a slow cooker? This recipe comes together in about an hour on the stovetop, but I also have a slow cooker white chili chicken recipe that you can set and forget! The ingredients are slightly different, but it’s just as delicious and perfect for those busy days.

Storage and Reheating

This white chicken chili is amazing as leftovers because the flavors continue to develop as it sits. You can store it in an airtight container in the fridge for up to 3-4 days. Reheat it in the microwave or on the stove, stirring occasionally until warmed through. As this recipe contains cream cheese and sour cream, I wouldn’t recommend freezing it as the texture may change upon thawing and reheating. If you really want to freeze this recipe, you can try making the chili, but leave out the dairy until you’re ready to reheat and serve it. Just add the cream cheese and sour cream in at that point, stirring until melted and incorporated.

Classic Homemade Chili

$9.28 recipe / $1.55 serving

Easy Pumpkin Chili

$9.73 recipe / $1.62 serving

Black Bean Chili

$8.93 recipe / $1.48 serving

Turkey Chili RECIPE

$11.55 recipe / $1.78 serving

Our Creamy White Chicken Chili recipe was originally published 11/28/22. It was retested, reworked, and republished to be better than ever 3/7/25.

The post Creamy White Chicken Chili appeared first on Budget Bytes.

Brunswick Stew

Marsha McDougal — Tue, 04 Mar 2025 14:30:00 +0000

Friends, it’s time for an oldie but goodie! Brunswick Stew is a hearty stew made with tender roasted meat, lots of vegetables, and barbecue sauce. It’s one of the quickest and easiest stews to put together. Not only can you clean out your freezer and use up some of those frozen veggies, but it’s also perfect for using up leftover BBQ pulled pork or chicken. Another easy one-pot meal for the win!

Easy Brunswick Stew Recipe

Brunswick Stew is a Southern classic with origins that are still debated to this day. Some say it originated in Brunswick County, Virginia, while others claim Brunswick, Georgia, as its home. Wherever it started, one thing’s for sure: it’s a seriously delicious stew I can make with simple ingredients (which is always a winner in my house!), and it tastes even better the next day. I use BBQ sauce, diced tomatoes, shredded chicken, and various veggies and seasonings to create this seriously comforting, stick-to-your-ribs meal. My family ALWAYS asks for seconds when I make this easy recipe!

People often use pork and chicken in this recipe, but to make this more budget-friendly, I opted to use just shredded chicken. This recipe is perfect for using leftover chicken from a previous meal or a rotisserie chicken you got on sale at the store. But you can definitely add leftover pulled pork if you have some in your fridge! This is one of my favorite recipes to use up what I’ve got (and save a little money in the kitchen in the process!)

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Brunswick Stew Recipe

This easy Brunswick Stew recipe is made with simple ingredients and packed with delicious flavor. A classic that's perfect for family dinners or meal prep!

Course Main Course

Cuisine American

Total Cost ($13.05 recipe / $2.18 serving)

Prep Time 15

Cook Time 25

Total Time 40

Servings servings (about 1.5 cups each)

Calories 383kcal

Author Marsha McDougal

Equipment

Large Pot or Dutch Oven

Ingredients

1 Tbsp olive oil $0.22
1 yellow onion, diced $0.39
2 cloves of garlic, minced $0.16
2 Tbsp tomato paste $0.30
½ tsp salt $0.02
¼ tsp smoked paprika $0.03
¼ tsp garlic powder $0.03
¼ tsp freshly cracked black pepper $0.04
2 14.5 oz. cans of diced tomatoes* $2.12
1 cup frozen corn kernels $0.45
1 cup frozen lima beans** $0.80
1 lb. Yukon gold potatoes, peeled and diced $1.20
½ cup BBQ sauce*** $0.65
4 cups cooked shredded chicken $6.25
3 cups chicken broth $0.39

Instructions

Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and garlic. Sauté for a few minutes until the onion is translucent.
Stir in the tomato paste and spices (salt, smoked paprika, garlic powder, and black pepper). Allow the tomato paste and spices to cook for about 30-45 seconds.
Now add in the diced tomatoes, frozen corn, frozen lima beans, potatoes, and BBQ sauce. Stir everything together.
Add in the shredded chicken and chicken broth. Stir everything together until well combined.
Bring the pot up to a boil then immediately lower the heat to medium-low heat and simmer the soup for 20 minutes. After 20 minutes if the potatoes are not fork tender, continue to simmer for 2-3 more minutes. Garnish with fresh chopped parsley (optional) and serve with cornbread or crusty bread. Enjoy!

See how we calculate recipe costs here.

Notes

*Try fire-roasted tomatoes instead of regular diced tomatoes for a more smoky flavor.

***Lima beans are traditionally used in this recipe, but if you’re not a fan of lima beans you can certainly swap it out for a different vegetable like frozen green beans.

***The BBQ sauce plays a big part in flavoring this stew…so be sure to use one you really love! I recommend using your favorite store-bought BBQ sauce, or, for homemade, you can make our homemade BBQ sauce.

Nutrition

how to make Brunswick Stew step-by-step photos

Prepare the ingredients: Gather all of your ingredients.

Sauté the onion: Heat 1 Tbsp olive oil in a large pot or Dutch oven over medium heat and add 1 diced onion and 2 cloves minced garlic. Sauté them for a few minutes until the onion becomes translucent.

Add the seasonings: To the onions and garlic, mix in 2 Tbsp tomato paste, ½ tsp salt, ¼ tsp smoked paprika, ¼ tsp garlic powder, and ¼ tsp black pepper. Let them cook together for about 30-45 seconds. Doing this blooms the tomato paste and spices, intensifying their flavors…don’t skip this step!

Make the stew: Add two 14.5oz. cans diced tomatoes, 1 cup frozen corn, 1 cup frozen lima beans, 1 lb. diced Yukon gold potatoes, and ½ cup BBQ sauce to the pot. Give everything a good mix to evenly combine.

Now, add in 4 cups cooked shredded chicken and 3 cups chicken broth.

Stir until all the ingredients are well combined.

Cook the stew: Bring the pot up to a boil, then immediately lower the heat to medium-low. Simmer the soup for 20 minutes. After 20 minutes, check the potatoes; if they’re not fork-tender, simmer for 2-3 more minutes. Garnish with freshly chopped parsley (optional) and serve with all your favorite sides!

Variations to Try!

Use a different meat: Traditional Brunswick stew recipes used whatever they had on hand on that day. Often, the meat used would be game, such as rabbits or squirrels. But nowadays, chicken is the most popular choice. You could also add (or swap the chicken for) pulled pork, shredded beef brisket, or even leftover shredded turkey breast. Shrimp would be nice, too, added at the end of cooking so they don’t overcook.
Switch up the vegetables: I like to use a mix of potato, corn, and lima beans because they’re budget-friendly and taste delicious. But you could add any vegetables you like, such as okra (a classic veggie found in this stew!), green beans, celery, or carrots.
Spice it up: Add a splash of your favorite hot sauce or use a spicy BBQ sauce to give your stew an extra kick of heat.
Add more BBQ sauce: If the BBQ sauce is your favorite part of this stew (I get it!), I recommend drizzling a little extra on each bowl before serving.
Make it meat-free: I know, I know, “Brunswick stew” without the meat? But hear me out—this recipe is very easy to make meat-free if needed. The chicken is already cooked, so you could simmer the stew (without the meat), serve it out, and add the cooked chicken to bowls individually. You can also use vegetable broth instead of chicken. I’d bulk up the veggies used if making this recipe entirely vegetarian.

SERVING SUGGESTIONS

I usually keep things simple and serve this stew with cornbread or crusty bread on the side. I also like garnishing with a little fresh parley! Homemade biscuits would also be nice, as would a side of creamy coleslaw to pile on top of whatever bread you choose.

Storage & Reheating

Leftovers store well in airtight containers in the fridge for up to 3-4 days. I usually use the microwave to reheat individual portions, but you could also reheat it in a pot on the stove. If it seems a little thick when reheating, feel free to add a splash of chicken broth or water. This homemade Brunswick stew also freezes well, so long as you don’t mind the potatoes and veggies getting softer after freezing and thawing! Just freeze in airtight containers or freezer bags for up to 2-3 months. When ready to eat, let it thaw in the fridge overnight before reheating.

Beef Stew

$17.78 recipe / $2.96 serving

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

Chicken Stew

$12.22 recipe / $2.04 serving

Slow Cooker Hamburger Stew

$9.88 recipe / $1.65 serving

The post Brunswick Stew appeared first on Budget Bytes.

Potato Corn Chowder

Jess Rice — Wed, 26 Feb 2025 14:30:00 +0000

I don’t know about you, but nothing beats a big bowl of homemade soup—especially when it’s creamy, hearty, and made with simple, budget-friendly ingredients. Whenever I make this easy Potato Corn Chowder recipe, I know I’m in for a bowl of pure comfort. It’s rich, flavorful, and packed with sweet corn and tender potatoes, making it the perfect meal for a chilly evening—or, honestly, any time I want something cozy and satisfying without a lot of fuss!

Easy Potato Corn Chowder Recipe

When I was at University in Boston, MA, I was a regular at this amazing restaurant on Newbury Street called “The OtherSide Cafe.” They had THE BEST soups, grilled sandwiches, and a range of craft beers, but their potato corn chowder was my absolute favorite. I’ve never been able to recreate it perfectly, but this recipe for creamy, savory, warming potato corn chowder is pretty dang close! And let me tell you, I pinched pennies back in my university days. Had I known this soup was so easy and cheap to make, I would have made it all the time! It’s the perfect vegetarian alternative to my ham and potato soup and is easy to make vegan and dairy-free, too!

Let’s talk about adding dairy to hot soup…because nothing ruins a creamy chowder faster than curdled milk! The key is all about temperature control. If you pour cold milk straight into a hot pot, you’re almost guaranteed to end up with an unpleasant, grainy texture. Instead, I use room-temperature milk. Another precautionary, but optional, step is to temper the milk before adding it to the soup. To do this, whisk a small amount of warm broth into the milk and slowly add it to the soup, stirring constantly.

I also recommend reducing the heat before stirring in the milk and babysitting it to prevent the soup from reaching a boil after the dairy has been introduced. And if you want the creamiest texture, opt for whole milk (as I use in this recipe, but half & half or cream also works), as the higher fat content makes dairy more stable in hot liquids.

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Potato Corn Chowder Recipe

This creamy Potato Corn Chowder is the ultimate vegetarian comfort food! With tender potatoes, corn, and a rich, velvety broth, it’s seriously delicious!

Course Main Course, Soup

Cuisine American

Total Cost ($5.46 recipe / $0.68 serving)

Prep Time 10

Cook Time 40

Total Time 50

Servings servings (1.5 cups per serving)

Calories 196kcal

Author Jess Rice

Equipment

Large Soup Pot

Ingredients

4 tsp vegetable bouillon* $0.36
8 cups water, hot $0.00
1 yellow onion, diced (about 1.5 cups) $0.90
3 cloves garlic, minced $0.17
2 cups celery, diced (about 6 ribs of celery) $0.64
1 tsp dried thyme $0.59
¼ tsp chili flakes $0.06
1 tsp salt $0.01
¼ tsp freshly cracked black pepper $0.05
2 Tbsp salted butter $0.26
1 Tbsp olive oil $0.19
½ Tbsp apple cider vinegar $0.01
1.5 lbs Yukon gold potatoes, diced small (4 medium/small potatoes)** $0.94
12 oz. frozen corn, rinsed $0.98
1 cup whole milk, room temperature*** $0.18
2 Tbsp flour $0.04
1 Tbsp fresh parsley, minced $0.08

Instructions

Gather fresh ingredients and prepare vegetable broth using the vegetable bouillon and water.
To a large soup pot over medium-high heat, add onion, garlic, celery, dried thyme, chili flakes, salt, black pepper, butter, and olive oil on medium heat. Cook until vegetables have started to soften, about 8 minutes.
Reduce heat to medium-low. Add apple cider vinegar, the diced potatoes and rinsed frozen corn. Cook with the garlicky veggies for about 10 minutes until the potatoes are about half cooked, still with a little bit of bite to them.
Add vegetable broth and room temperature milk, scraping up any bits of veggies from the bottom of the pot. Stir to combine.
Simmer (do not boil)**** over medium-low heat, stirring occasionally until potatoes are fully cooked, about 20 minutes.
Remove 2 cups of broth and whisk in the flour until smooth. Add back to the pot and stir to combine. Once the soup has simmered and thickened to your liking, test the vegetables. When the potatoes are done, the soup is done!
Mix in the minced fresh parsley or sprinkle it on top as garnish, and serve!

See how we calculate recipe costs here.

Notes

*I use the Better Than Bouillon brand.

**Dicing your potatoes small will help them cook faster.

***Room temperature half & half and cream are ok in this soup. For dairy-free, use coconut milk or blend a small amount of the potatoes and broth, adding it back to the soup pot. You can also make a slurry by removing a cup of broth and whisking 1 Tbsp flour into it, pouring the thickened liquid back into the pot, and repeating this step until the desired thickness is reached. Use dairy-free butter, too!

****It’s important that the chowder doesn’t come to a boil. This can cause the milk to separate, which we don’t want! Room temperature milk and a gentle simmer are best. Also, be sure to turn the heat to medium-low before adding the milk.

Nutrition

how to make Potato Corn Chowder step-by-step photos

Gather all your fresh ingredients: Prepare the vegetable broth by mixing 4 tsp vegetable bouillon with 8 cups hot water.

Sauté the vegetables: Heat a large soup pot over medium-high heat and add 1 diced yellow onion, 3 cloves minced garlic, 2 cups diced celery, 1 tsp dried thyme, ¼ tsp chili flakes, 1 tsp salt, ¼ tsp black pepper, 2 Tbsp salted butter, and 1 Tbsp olive oil. Sauté the vegetables in the oil until they start to soften, about 8 minutes.

Cook all together: Reduce the heat to medium-low and add ½ Tbsp apple cider vinegar, 1.5 lbs potatoes (diced small), and 12 oz. rinsed frozen corn. Combine with the garlicky veggies and cook until the potatoes are about half cooked (still have a little bit of bite to them). This will take about 10 minutes.

Add broth and milk: Pour in your prepared vegetable broth and 1 cup room temperature whole milk (make sure your milk is room temperature, not cold!). Scrape up any bits of stuck-on veggies from the bottom of the pot and stir to combine.

Simmer your potato corn chowder (don’t let it come to a boil as this could cause the milk to curdle) over medium heat, stirring occasionally, until the potatoes are fully cooked, about 20 minutes. The smaller you diced your potatoes, the quicker it’ll cook.

Whisk in flour: Remove 2 cups of broth from your soup pot. Whisk in 2 Tbsp of all-purpose flour until smooth with no lumps. Add this slurry mixture back to the pot and stir to combine.

Simmer soup: Simmer the soup until it reaches your desired thickness. Test the vegetables; once the potatoes are fully cooked, the soup is ready to serve! Mix in 1 Tbsp minced fresh parsley, or use it to garnish each bowl as desired. Serve, and enjoy!

Serving Suggestions

When I serve this potato corn chowder, I always finish it with a sprinkle of fresh parsley and a pinch of chili flakes. But I love a little crunch on top, too. Ranch oyster crackers are the perfect topping because they’re super easy to make and completely addictive! Or, you could crisp up some bacon in the air fryer (or your favorite veggie alternative) and crumble it over the top for a crispy, smoky finish. However, no cozy bowl of chowder is complete without some warm, crusty bread on the side. If I don’t have a fresh loaf, I’ll grab a cheap store-bought one, but nothing beats homemade. If you want to try your hand at it, our easy no-knead bread recipe is perfect for dunking!

How to Store

Once cooled, store any leftover potato and corn chowder in the fridge for 3-4 days. You can also freeze it in individual freezer-safe containers for up to 3 months. Just keep in mind that potatoes can become mushy when frozen, so the texture may change when reheated. Thaw it overnight in the refrigerator and gently simmer on the stovetop to reheat.

EASY Split Pea Soup RECIPE

$9.51 recipe / $1.58 serving

Chicken Pot Pie Soup

$10.19 recipe / $1.69 serving

Kapusniak (Ukrainian Sauerkraut Soup)

$11.33 recipe / $1.13 serving

Creamy Potato Soup

$6.16 recipe / $1.02 serving

The post Potato Corn Chowder appeared first on Budget Bytes.

Cheesy Skillet Ravioli

Marsha McDougal — Mon, 10 Feb 2025 14:30:00 +0000

One-pot meals that don’t require me to cook any meat, but are still very filling, are literally my FAVORITE! They’re so quick and easy and are a life-saver during the weekdays. This Cheesy Skillet Ravioli is a saucy, flavorful, skillet meal made with cheese ravioli, sautéed mushrooms, marinara sauce, and more cheese sprinkled on top. I splurged a little with this one by using two types of cheeses and refrigerated ravioli instead of frozen, but I’ll also share some budget-saving tips below. You can definitely count on this recipe the next time you need a simple 30-minute meal!

There’s a good chance you already have most of the ingredients for this recipe in your pantry and fridge. And if not, they’re easy to find at any grocery store! Here’s what you’ll need to make this vegetarian cheesy ravioli skillet recipe:

Cheese Ravioli: I specifically use refrigerated cheese ravioli because it cooks quickly and has a great texture. You can also use frozen cheese ravioli; just be sure to simmer it for a few minutes longer.
Baby Bella Mushrooms: These add a ‘meaty’ texture without actually using any meat!
Marinara Sauce: Use your favorite store-bought brand or make your own marinara if you have some extra time. Either way, it adds a delicious Italian-style flavor to this skillet recipe.
Canned Petite Diced Tomatoes: I love the extra texture and flavor you get when these are mixed with the marinara sauce. The small size of these diced tomatoes also helps them cook quickly in the skillet and blend well with the other ingredients. You could use regular canned diced tomatoes and break them up a bit in the skillet if that’s what you have on hand.
Garlic: I use two cloves of minced garlic, but feel free to add more if you LOVE garlic!
Olive Oil and Butter: I use both to sauté the mushrooms and garlic. Together, they help brown the mushrooms and add extra flavor to the dish.
Shredded Mozzarella and Grated Parmesan Cheese: These add the perfect amount of gooey, cheesy goodness to this skillet recipe. Sprinkle them on top and let them melt into the sauce for a delicious finish. (also, as shown in the step-by-step photos below, they create an awesome cheese pull!)
Water: Thins out the sauce just a bit and helps everything cook evenly.
Seasonings: The marinara will already have some seasoning, but adding Italian seasoning, garlic powder, salt, and black pepper really enhances the overall taste of this dish.

Looking to save more money? A lot of times, frozen ravioli is cheaper than refrigerated. If you purchase frozen cheese ravioli, you will need to let it cook for a few extra minutes until it is cooked and heated through.
If you can get a great deal on ravioli with a different type of filling, go for it! Be sure to simmer your chosen ravioli in the sauce for the appropriate amount of time according to the package instructions.
I bulked up this dish with fresh mushrooms, so if you want, you can use just half a bag of cheese ravioli (roughly 10 oz.) instead of the full 20 oz. and save the rest for later. Similar to what I did in my Cheese Tortellini Skillet recipe. This dish will still be very filling and delicious!
Did you know baby Bella mushrooms are actually a more mature version of white button mushrooms? They have a deeper, richer flavor and are great in dishes like this. But if you can’t find them or if white button mushrooms are priced better at the store, they can easily be substituted in this recipe.

Serving Suggestions

I like pairing this ultra-rich pasta dish with a side salad made from leafy greens, cherry tomatoes, and sliced red onion. I almost always have these veggies in my fridge, so it’s a great way to use them up and add some freshness to the meal. Or, if you’re not in the mood for a salad, garlic bread is the only other way to go!

Storage and Reheating

This cheesy skillet ravioli dinner makes great leftovers! It’s already super easy to make as it is, but reheating the leftovers is even easier. 😉 Once cooled, store it in airtight container. (I like to portion it into individual containers for faster reheating) and refrigerate for 3-4 days. When you’re ready to eat, just pop it in the microwave for a few minutes until heated through. Leftovers can also be frozen for up to 3 months.

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Cheesy Skillet Ravioli Recipe

This Cheesy Skillet Ravioli recipe is a one-pot meal made from two types of cheese, stuffed cheese ravioli and an easy, flavorful tomato sauce!

Course Main Course

Cuisine Amercian, Italian

Total Cost ($14.36 recipe / $3.59 serving)

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 718kcal

Author Marsha McDougal

Equipment

Large Deep Skillet

Ingredients

1 Tbsp olive oil $0.22
1 Tbsp butter $0.12
8 oz. baby bella mushrooms, sliced $2.08
2 cloves of garlic, minced $0.16
2 cups marinara sauce $1.59
1 14.5 oz. can petite diced tomatoes $1.06
1 tsp Italian seasoning $0.10
½ tsp garlic powder $0.05
½ tsp salt $0.02
¼ tsp freshly cracked black pepper $0.02
¼ cup water $0.00
20 oz. refrigerated cheese ravioli* $6.99
1 cup shredded mozzarella cheese $1.15
¼ cup grated parmesan cheese $0.80

Instructions

Heat a large deep skillet over medium heat and add the oil and butter. Add the sliced mushrooms and sauté until they have softened and become brown. Add the minced garlic and continue to sauté for another minute until the garlic is fragrant.
Now add the marinara sauce, diced tomatoes, Italian seasoning, garlic powder, salt, black pepper, and water to the skillet. Stir everything together to combine.
Stir in the cheese ravioli. Cover the skillet with a lid and simmer for 5 minutes. After 5 minutes remove the lid, give the ravioli a stir, then cook for 5 more minutes uncovered.
Now sprinkle the shredded mozzarella cheese and parmesan cheese on top. Allow the cheese to melt for several minutes on the stove top or broil the cheese for a couple minutes in the oven until melted and slightly brown on top.**
Sprinkle with chopped parsley (optional) and enjoy with garlic bread or your favorite side salad.

See how we calculate recipe costs here.

Notes

*You can also use frozen cheese ravioli to save more money. Just make sure to cook a couple minutes longer until cooked through.

**Make sure you are using an oven-safe skillet if you choose to broil the cheese in the oven.

Nutrition

how to make Cheesy Skillet Ravioli — step by step photos

Gather all of your ingredients.

Heat 1 Tbsp olive oil and 1 Tbsp butter in a large, deep skillet over medium heat. Make sure the skillet you choose is deep enough to fit all of the ingredients. Add 8 oz. sliced baby bella mushrooms and sauté until they have softened and become browned. Then, add 2 cloves of minced garlic and sauté it with the mushrooms until the garlic is fragrant.

Pour 2 cups marinara sauce, a 14.5 oz. can petite diced tomatoes, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, and ¼ cup water into the skillet. Stir to combine anything together.

Add 20 oz. cheese ravioli to the skillet and combine, making sure each piece is coated in the sauce.

Cover with a lid and simmer for 5 minutes. Remove the lid after 5 minutes, give everything a stir, and cook for another 5 minutes uncovered.

Sprinkle over 1 cup shredded shredded mozzarella cheese and ¼ cup grated Parmesan cheese. Make sure you evenly distribute the cheese so the top is fully covered.

Let the cheese melt for several minutes on the stovetop. Alternatively, you can broil the cheese for a couple of minutes in the oven until melted and browned on top. Make sure your skillet is oven-safe if you choose to do that.

Sprinkle with freshly chopped parsley (if desired), and serve with your favorite sides. Just look at that cheese pull!! YUM.

Baked Ravioli

$11.66 recipe / $1.94 serving

Stuffed Shells With Ground Beef

$17.13 recipe / $2.85 serving

Baked Mostaccioli

15.53 recipe / 1.94 serving

Easy Homemade Lasagna

$16.19 recipe / $1.80 serving

The post Cheesy Skillet Ravioli appeared first on Budget Bytes.

Greek Chicken and Orzo

Marsha McDougal — Mon, 27 Jan 2025 14:30:00 +0000

If you’re looking for a new dish to make this week, look no further than this delicious Greek Chicken and Orzo skillet! This one-pan Greek-inspired meal is bursting with flavor from the juicy chicken thighs, sautéed peppers and onions, briny olives, and fresh tomatoes. One-skillet dinners are always a huge hit with my family and this one is perfect to switch things up! It’s another flavorful, budget-friendly dish that may seem fancy but is easy to make any day of the week.

Here’s what you’ll need to make this Greek chicken skillet recipe:

Boneless, Skinless Chicken Thighs: I made this with 4 boneless, skinless chicken thighs, but you can increase the servings to 5 or 6 if you find a great deal on a large pack of chicken thighs. Just make sure you are using a large, deep skillet so all the chicken and orzo can cook at the same time.
Vegetables: Adding yellow onion, red bell pepper, and grape tomatoes gives this dish a nice pop of color and adds to the delicious flavor. You can use any color bell pepper you have on hand, and if grape tomatoes aren’t available, try cherry tomatoes instead.
Orzo: I know this sounds a little fancy, but orzo is simply a type of pasta that looks like rice. It’s sometimes called ‘risoni’ and can be found in the pasta aisle of most grocery stores. However, if you can’t find any orzo, you can substitute it with any small-shaped, quick-cooking pasta.
Garlic: Mince two cloves of fresh garlic to add a delicious aroma and flavor.
Olive Oil & Butter: I use both to pan-fry the chicken thighs. The butter adds a rich flavor, and the olive oil helps create a nice crust on the chicken.
Chicken Broth: This deglazes the pan (to scrape up all the brown bits from cooking the chicken) and cooks the orzo. I use Better Than Bouillon to make my broth because it tastes great at a low cost. I recommend seasoning to taste with salt if you use homemade chicken broth or a different brand.
Lemon Juice, Kalamata Olives & Fresh Parsley: Add these ingredients at the end to elevate the Greek-inspired flavor! The lemon juice brightens everything up, while the kalamata olives add a briny saltiness. I also sprinkle fresh parsley on top for more color and freshness.
Seasonings: A mix of paprika, dried thyme, garlic powder, dried oregano, salt, and black pepper add SO much flavor this this one-pan dinner.

Can I Use Boneless Chicken Breasts?

Just like most of our one-pot chicken recipes (see creamy chicken and orzo or one-pot chicken and rice for examples!), I much prefer using chicken thighs over breasts. Chicken thighs are dark meat, which means they have more fat and are harder to overcook. This fattiness also adds a ton of flavor to the orzo, and thighs are the more budget-friendly option! You can try boneless, skinless chicken breasts, but just note they may dry out more quickly and not be as flavorful.

Keep it covered! After adding the orzo, chicken broth, and chicken thighs to the skillet, I cover it with a tight-fitting lid. I let it simmer with the lid on for about 12 minutes, only removing it to add the tomatoes. Keeping the skillet covered creates a steamy environment that helps cook the orzo evenly.
Turn it down to a simmer. I only briefly bring the orzo to a boil before turning the heat to a simmer. Simmering is a gentler way to cook the orzo and stops it from overcooking (AKA getting mushy!).
Don’t be afraid to add more liquid if needed. If your orzo isn’t quite ready and needs to cook for a few minutes longer, feel free to add a splash of broth or water at the end. Continue simmering it until fully cooked and tender.

How to Serve

This easy Greek chicken and orzo dinner is a one-skillet wonder. I rarely add any sides, but I like topping it with extra Kalamata olives, lemon wedges, and crumbled feta cheese (optional but highly recommended!). You could also pair it with a Greek side salad, which is perfect for using up any leftover olives and tomatoes from this recipe, and pita bread.

Storage and Reheating

I’d portion any leftovers into individual containers for easy grab-and-go lunches throughout the week. It should keep in the fridge for up to 3-4 days. To reheat, warm your Greek chicken orzo in the microwave or on the stove with a splash of chicken broth to help rehydrate it. You could also try freezing leftovers for up to 2-3 months, but as with any type of pasta, the texture of the orzo may become mushy after thawing overnight in the fridge.

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Greek Chicken and Orzo Recipe

This easy Greek Chicken and Orzo recipe comes together in one pot, making it the perfect mid-week meal! Fresh, simple & incredibly delicious.

Course Main Course

Cuisine Greek, Mediterranean

Total Cost ($13.48 recipe / $3.37 serving)

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 467kcal

Author Marsha McDougal

Equipment

Large Deep Skillet

Ingredients

1 tsp paprika $0.10
½ tsp dried thyme $0.05
½ tsp garlic powder $0.05
1 ½ tsp dried oregano, divided $0.15
1 tsp salt, divided $0.05
½ tsp freshly cracked black pepper, divided $0.02
4 boneless, skinless chicken thighs (about 1.3 lbs.) $5.15
1 Tbsp olive oil $0.16
1 Tbsp butter $0.14
1 small yellow onion, diced $0.39
1 red bell pepper, diced $1.59
2 cloves of garlic, minced $0.16
1 ¼ cup uncooked orzo pasta $1.25
2 cups chicken broth $0.34
½ pint grape tomatoes, halved $1.50
2 Tbsp lemon juice $0.79
⅓ cup pitted kalamata olives $1.45
2 Tbsp fresh chopped parsley $0.14

Instructions

In a small bowl, combine the paprika, dried thyme, garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper.
Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
Heat the olive oil and butter in a large deep skillet over medium heat. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 5 minutes per side). Remove the chicken from the skillet and transfer to a clean plate. Cover with aluminum foil to keep warm.
In the same skillet, add the diced onion, diced bell pepper, and minced garlic. Sauté for 3-4 minutes until onions are translucent.
Now add in the orzo pasta, ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and the chicken broth. Stir to combine and scrape up any browned bits that may be stuck at the bottom of the pan.
Return the chicken to the pan and nestle it down into the orzo. Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Once the broth is boiling, turn the heat down to medium-low and let the skillet simmer for about 12 minutes or until most of the broth is absorbed.
After about 12 minutes, add in the sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.
Remove the skillet from the heat and finish by stirring in fresh lemon juice, sliced kalamata olives, and topping with fresh parsley. Enjoy!

See how we calculate recipe costs here.

Nutrition

how to make Greek Chicken and Orzo – step by step photos

Add 1 tsp paprika, ½ tsp dried thyme, ½ tsp garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper to a small bowl and mix to combine.

Blot 4 boneless, skinless chicken thighs (about 1.3 lbs.) with a paper towel to remove excess moisture. Then, season both sides with the prepared seasoning mix, evenly distributing it between each chicken thigh.

Add 1 Tbsp olive oil and 1 Tbsp butter to a large, deep skillet and heat over medium heat. Once the butter is melted and the skillet is hot, add the seasoned chicken thighs. Cook them on each side until golden brown and cooked through (this took about 5 minutes per side for me). Remove the chicken and transfer it to a clean plate covered with aluminum foil to keep them warm.

In the same skillet you cooked the chicken in, add 1 diced yellow onion, 1 diced bell pepper, and 2 cloves of minced garlic. Sauté them for 3-4 minutes until the onions turn translucent.

Pour 1 ¼ cup uncooked orzo pasta into the same skillet with ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and 2 cups chicken broth. Stir to combine and scrape up any brown bits that are stuck to the bottom of the pan.

Add the cooked chicken back into the pan, nestling it down into the orzo and chicken broth. Pop a lid on top of the skillet and turn the heat up to medium-high. Let the broth come to a full boil before turning the heat down to medium-low. Let everything simmer, with the lid still on, for about 12 minutes or until most of the broth is absorbed.

After about 12 minutes, add in ½ pint sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.

Remove the skillet from the heat. Finish the dish by stirring in 2 Tbsp fresh lemon juice, ⅓ cup sliced and pitted kalamata olives, and topping with 2 Tbsp fresh parsley. Serve, and enjoy!

One Pot Lemon Pepper Chicken with Orzo

$7.54 recipe / $1.89 serving

Orzo Pasta Salad

$9.99 recipe / $1.24 serving

Tuscan Orzo

($7.54 recipe / $1.88 serving)

Parmesan Portobello Orzo

$5.22 recipe / $0.87 serving

The post Greek Chicken and Orzo appeared first on Budget Bytes.

One Pot Chicken and Rice

Beth Moncel — Fri, 17 Jan 2025 14:30:00 +0000

You guys know how much I love my one pot meals. They’re easy, cozy, and always satisfying. This Chicken and Rice one pot meal is the kind of comfort food I make time and time again, and it’s definitely moving to the top of my list of favorite recipes. The rice is rich and flavorful, the chicken is super tender, and the whole dish comes together almost effortlessly.

“This is one of my favorite go-to dinners!! Absolutely love it! Great flavors. Add some roasted veggies on the side. Yum!”
Matthew

What’s in Chicken and Rice?

This super simple dish includes juicy chicken thighs coated in herbs and spices (not spicy!), sautéed onions, and long grain white rice cooked in vegetable broth. Because you cook everything in one pot from start to finish, no flavors are lost. Every bite is packed with rich and delicious flavor.

Here’s what you’ll need to make this one pan chicken and rice:

Chicken: I use boneless, skinless chicken thighs because they make this dish nice and rich from the fat they release. You could use chicken breasts, but it definitely won’t be as juicy or tender as chicken thighs. Chicken breasts can tend to dry out a bit with the double cook (sear first, steam with rice second), but I don’t need to worry about that with chicken thighs.
Long-Grain White Rice: This pantry staple is one of my favorite ingredients because it’s so versatile and budget-friendly. I haven’t tried this recipe using any other type of rice, so I can’t say how it might turn out with something like short grain or brown rice.
Vegetable Broth: Using vegetable broth adds an extra layer of flavor to this dish. You could use chicken broth if that’s what you have on hand, but it’ll change the flavor and color of the cooked rice slightly.
Cooking Oil: Helps to create a nice sear on the chicken thighs before adding them to the rice. I use a neutral oil with a high smoke point, like canola or vegetable oil.
Yellow Onion: Adds a nice sweetness and even more flavor. Be sure to sauté it until softened before moving on to the next step.
Seasonings: I use a bunch of simple but flavorful seasonings for this dish, including salt, black pepper, garlic powder, onion powder, garlic powder, dried thyme, dried oregano, and paprika!
Chopped Parsley: Sprinkle over some freshly chopped parsley as an optional garnish at the end.

What Veggies Can I Add?

If you want to add some vegetables to the pot, I would try adding a ½ cup frozen peas when you add the broth, or sautéing some mushrooms after the chicken and before the onions.

Don’t overcook your chicken thighs in the first step! I only sear them until they’re browned and have a nice crust on the outside. They’ll continue to cook in the rice later on.
Be sure to use boneless, skinless chicken thighs. Bone-in chicken needs more time to cook and may not be ready by the time the rice is done.
I recommend double-checking the package instructions for your long-grain white rice before starting this recipe. Different brands may have slightly different cooking times and ratios of liquid to rice. My rice cooked through using the amount of broth listed in the recipe, but yours may need a bit more or less.
DON’T LIFT THE LID ONCE YOU ADD THE VEGETABLE BROTH! This is crucial for the rice to cook evenly and absorb all the liquid. Trust me, I know it’s tempting to peek, but resist the urge.
Once cooked, taste and adjust the seasonings as you see fit. I always taste for salt and pepper at the end and add more if needed.

What to Serve with Chicken and Rice?

Since I didn’t add any vegetables in the pot with my chicken and rice, I added some roasted broccoli on the side. I think roasted broccoli is the perfect side because the roasted flavor matches the coziness of the chicken and rice, plus the simple flavor doesn’t compete, leaving the chicken and rice to shine. You could also do some steamed green beans, sautéed zucchini, or a simple side salad.

Storage & Reheating

Any leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months. If freezing, I’d store the chicken and rice separately to make thawing and reheating easier. Let them thaw in the fridge overnight before reheating on the stovetop or in the microwave. Add a splash of broth or water to the rice before reheating, and make sure everything is piping hot before serving.

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One Pot Chicken and Rice

This hearty and delicious chicken and rice combines rich and flavorful rice with well seasoned chicken or an easy one pot meal.

Course Dinner, Main Course

Cuisine American

Total Cost $6.18 recipe / $1.54 serving

Prep Time 10

Cook Time 40

Servings

Calories 421kcal

Author Beth Moncel

Equipment

Deep Stainless Steel Skillet
Measuring Cups Spoons
Liquid Measuring Cup

Ingredients

2 tsp 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 salt $0.02
1/4 tsp pepper $0.02
1.25 lbs. boneless, skinless chicken thighs (4-5 thighs) $4.59
2 Tbsp cooking oil, divided $0.08
1 yellow onion, diced $0.32
1 cup long-grain white rice (uncooked) $0.32
1.75 cups vegetable broth $0.23
1 Tbsp chopped parsley (optional garnish) $0.10

Instructions

Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in the seasoning mix.
Add 1 Tbsp cooking oil to a deep skillet and heat over medium. Once hot, swirl to coat the surface of the skillet, then add the chicken thighs. Cook the thighs for a few minutes on each side, or until well browned. The chicken does not need to be cooked through at this point.
Remove the browned chicken to a clean plate. Reduce the heat to medium-low, add an additional 1 Tbsp cooking oil to the skillet, then add the diced onion. Sauté the onion for about 5 minutes, or until softened. Allow the moisture from the onion to dissolve the browned bits from the skillet as you stir.
Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more to toast the rice.
Add the vegetable broth to the skillet and briefly stir to dissolve any remaining brown bits from the bottom of the skillet.
Return the chicken to the skillet, setting it on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil.
Once boiling, turn the heat down to low and let the chicken and rice continue to simmer over low, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest, without lifting the lid, for an additional 5 minutes.
Finally, remove the lid and fluff the rice around the chicken. Garnish with chopped parsley, if desired, then serve and enjoy!

See how we calculate recipe costs here.

Video

Nutrition

How to Make Chicken and Rice – Step by Step Photos

Combine 2 tsp paprika, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and 1/4 tsp pepper in a bowl. Coat both sides of four or five boneless, skinless chicken thighs with the seasoning mix.

Heat 1 Tbsp cooking oil in a deep skillet over medium. Once hot, swirl to coat the surface, then add the seasoned chicken thighs. Cook for about five minutes on each side, or until well browned. The chicken does not need to be fully cooked at this point, just well browned on the surface. While the chicken cooks, dice a yellow onion.

Remove the browned chicken to a clean plate. Reduce the heat to medium-low, then add another 1 Tbsp cooking oil and the diced onion to the skillet. Sauté the onion until soft, allowing the moisture from the onion to dissolve the browned bits from the bottom of the skillet.

Add one cup of uncooked long-grain white rice to the skillet. Continue to sauté with the onion for 1-2 minutes to slightly toast the rice. You should hear it crackling and popping.

Add 1.75 cups vegetable broth to the skillet with the rice and onions. Briefly stir to dissolve any browned bits that might remain stuck to the bottom of the skillet.

Return the chicken thighs to the skillet, placing them on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a full boil, turn the heat down to low and let it continue to simmer on low, without lifting the lid or stirring, for 20 minutes.

After simmering on low for 20 minutes, turn off the heat and let it rest for five minutes without lifting the lid. After resting, it should look like the above photo.

Fluff the rice with a fork and stir the onions back into the rice (it tends to float to the top while simmering). Garnish with chopped parsley and serve!

One Pot Teriyaki Chicken and Rice

$6.26 recipe / $1.57 serving

Creamy Chicken and Rice Skillet

$7.12 recipe / $1.78 serving

Chicken and Dumplings

$7.26 recipe / $1.21 serving

One Pot Creamy Pesto Chicken Pasta

$11.77 recipe / $2.94 serving

This Chicken and Rice recipe was originally published 5/21/22. It was updated and republished 1/17/25.

The post One Pot Chicken and Rice appeared first on Budget Bytes.

Beef Stroganoff

Beth Moncel — Sun, 12 Jan 2025 14:30:00 +0000

Guess what time it is! Comfort-food-o’clock. And in my mind, there’s no better comfort food than a rich creamy pasta dish, like this Beef Stroganoff. It cooks in just one pot, just like hamburger helper stroganoff, but it’s homemade and I promise it’s still super easy. You’re going to want to tuck this recipe into your back pocket for those nights when you’re super tired and need an extra comforting meal. :)

A winner for me! I used extra lean ground beef and added half a can of peas for more veggies. It worked out perfectly. Another easy dinner to have in my back pocket!
Sara

Budget-Friendly Version

Beef stroganoff is a Russian dish that features pieces of sautéed beef in a rich and creamy sauce, often served over pasta. For this budget version of beef stroganoff, I’ve replaced the chunks of beef with budget-friendly ground beef, added mushrooms to stretch it a little further, and cooked everything in one pot for a quick and easy meal. It’s not a traditional beef stroganoff for sure, but it definitely is delicious!

Here’s what you’ll need to make this deliciously creamy beef stroganoff:

Garlic: Garlic adds a nice deep flavor to the creamy sauce.
Butter: I sauté the garlic in butter for extra flavor and richness.
Ground Beef: Instead of using chunks of beef stew meat, I use ground beef for a more budget-friendly alternative.
Mushrooms: I use a combination of mushrooms and beef to bulk up this one pot pasta while keeping the price low.
Beef Broth: I cook the pasta one-pot style in the broth with all of the other ingredients so everything has maximum flavor. I suggest using a very flavorful broth or else your stroganoff will end up being bland. I use Better Than Bouillon to make my beef broth.
Worcestershire Sauce & Dijon Mustard: Worcestershire sauce and Dijon mustard are added to the broth to add more dimension to the flavor.
Egg Noodles: Wide egg noodles have the perfect light texture for this creamy sauce to keep the entire dish balanced.
Sour Cream: I stir sour cream into the sauce to give it the classic creamy and tangy flavor of a stroganoff. If you’re looking for an alternative to sour cream, you can use Greek yogurt or heavy cream, which will be less tangy.

Beef Alternatives

I used half ground beef and half mushrooms to stretch my pennies a bit further, but you could do all mushrooms or all beef if you prefer. If you’re doing a vegetarian version with all mushrooms, use mushroom or vegetable broth to replace the beef broth.

Every piece of cookware and every range top is different, so one pot recipes are a bit like riding a bike. You have to feel it out and find the sweet spot for the equipment you’re using. Here are some tips for making your one pot pasta a success:

Use heavy, thick cookware to help the ingredients heat evenly.
The broth does not need to fully cover the noodles for them to cook, so resist the urge to add extra water or broth.
Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, the pasta will just get gummy.
Stir the pot occasionally to prevent sticking, but not too often or you risk breaking down the pasta.
Use your judgment. If your pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash more water or broth and continue to simmer.

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Beef Stroganoff

This one pot Beef Stroganoff is a delicious and comforting weeknight dinner and is easy like hamburger helper, but homemade!

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $5.54 recipe / $1.39 serving

Prep Time 10

Cook Time 20

Total Time 30

Servings about 1.5 cups each

Calories 476kcal

Author Beth Moncel

Equipment

Chef’s Knife
White Cutting Boards
Liquid Measuring Cup

Ingredients

2 cloves garlic $0.16
2 Tbsp butter $0.22
1/2 lb. ground beef $2.50
8 oz. mushrooms $1.49
1/8 tsp Freshly cracked black pepper $0.01
2 cups beef broth $0.26
1 Tbsp Worcestershire sauce $0.03
1/2 tsp Dijon mustard $0.02
8 oz. wide egg noodles $0.60
1/3 cup sour cream $0.15
1 Tbsp chopped parsley (optional) $0.10

Instructions

Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté over medium heat for about one minute, or until the garlic is soft and fragrant.
Add the ground beef and continue to sauté until it is fully browned.
While the beef is browning, slice the mushrooms. Add the sliced mushrooms and some freshly cracked pepper to the pot with the beef. Continue to sauté until the mushrooms are soft (about five minutes).
Add the uncooked egg noodles to the pot along with the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine. The liquid will not fully cover the noodles, but that's okay.
Place a lid on the pot and allow the liquid to come up to a boil over medium-high heat. As soon as it reaches a boil, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer on low heat for about 7-10 minutes, stirring occasionally and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed.
Once the noodles are tender, add the sour cream and fold it into the noodles until everything is rich and creamy. Give the noodles a taste and add extra salt or pepper, if needed. Roughly chop a handful of parsley leaves and sprinkle over top. Serve hot.

See how we calculate recipe costs here.

Video

Nutrition

How to Make Beef Stroganoff – Step by Step Photos

Begin by sautéing 2 cloves of minced garlic in 2 Tbsp of butter until soft (1-2 minutes). You can use a large pot or large skillet, as long as it is big enough to hold all of the pasta AND has a lid (the lid will be used later).

Next, add 1/2 lb. ground beef and continue to sauté until it is fully browned.

While the beef is browning, slice 8oz. mushrooms. White button mushrooms are fine, but if you can get these baby bella mushrooms they are even more awesome (shout out to ALDI for carrying these at an affordable price).

Once the beef is browned, add the mushrooms and some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).

Add ½ lb. wide egg noodles to the skillet along with 2 cups beef broth, 1 Tbsp Worcestershire sauce, and ½ tsp Dijon mustard. Stir to combine. The broth will not fully cover the noodles, but that’s okay. The steam in the skillet will help cook them and they’ll be stirred to make sure even cooking.

Place a lid on the skillet and bring the broth up to a boil over medium-high heat. Once boiling, give it a quick stir to loosen the noodles from the bottom, return the lid quickly, and turn the heat down to low. Let the skillet simmer, stirring occasionally and always replacing the lid, for 7-10 minutes or until the noodles are tender and there is only a small amount of thick sauce left in the skillet.

Finally, add ⅓ cup sour cream and fold it into the noodles until everything is creamy and delicious!

Top off the beef stroganoff with a little chopped parsley for color (because stroganoff is kind of boring to look at) and it’s time to dive into that skillet full of creamy goodness! You might want to give it a taste at this point to see if you want a little extra salt or pepper (again, depending on the salt content of your broth), but other than that it’s time to eat! And only one dish to clean. :)

Easy American Goulash

$12.30 recipe / $2.05 serving

One Pot Creamy Cajun Chicken Pasta

$9.41 recipe / $2.35 serving

One Pot Veggie Pasta

$7.99 recipe / $2.00

Beef Taco Pasta

$10.33 recipe / $1.72 serving

Originally published 5/20/21. Updated and republished 1/11/25.

The post Beef Stroganoff appeared first on Budget Bytes.

50+ One Pot Meals - Easy Dinner Ideas - Budget Bytes

One Pan Salmon Dinner

Easy One Pan Salmon Dinner Recipe

Budget-Saving Tip

One Pan Salmon Dinner

Equipment

Ingredients

Instructions

Notes

Nutrition

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

Recipe Success Tips & Suggestions

Storage & Reheating

More One Pan Meals to Try

Cheesy Skillet Ravioli

One Pot Chicken and Rice

Greek Chicken and Orzo

Sheet Pan BBQ Meatloaf Dinner

Easy American Goulash

Easy American Goulash Recipe

Easy American Goulash

Equipment

Ingredients

Instructions

Video

Notes

Nutrition

How to Make American Goulash Step-By-Step Photos

Recipe Tips and Suggestions

Serving Suggestions

Can You Freeze Goulash?

More One Pot Pasta Recipes

Greek Chicken and Orzo

Cheesy Skillet Ravioli

Beef Stroganoff

One Pot Creamy Pesto Chicken Pasta

Chorizo Sweet Potato Chili

Easy Chorizo Sweet Potato Chili Recipe

Chorizo Sweet Potato Chili

Ingredients

Instructions

Notes

Nutrition

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

Variations to Try

Serving Suggestions

Storage & Reheating

More Easy Chili recipes

Turkey Chili RECIPE

Creamy White Chicken Chili

Black Bean Chili

Easy Pumpkin Chili

Creamy White Chicken Chili

Easy White Chicken Chili Recipe

Creamy White Chicken Chili

Equipment

Ingredients

Instructions

Video

Notes

Nutrition

How to Make White Chicken Chili Step-by-Step Photos

Recipe Variations!

Storage and Reheating

More Delicious Chili Recipes

Classic Homemade Chili

Easy Pumpkin Chili

Black Bean Chili

Turkey Chili RECIPE

Brunswick Stew

Easy Brunswick Stew Recipe

Budget-Saving Tip

Brunswick Stew Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

how to make Brunswick Stew step-by-step photos

Variations to Try!