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

Teevee

Easy Egg Salad Recipe

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

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Easy Egg Salad

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

Course Lunch

Cuisine American

Total Cost $2.98 RECIPE / $1.49 SERVING

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 about ¾ cup each

Calories 295kcal

Author Beth Moncel

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Video

Notes

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

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

Nutrition

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

How to Make Egg Salad Step-by-Step Photos

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

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

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

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

Serving Suggestions

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

how to store

More Easy Egg Recipes

Poached Eggs

Deviled Eggs

$1.73 recipe / $0.29 serving

Scrambled Eggs

$0.83 recipe / $0.41 serving

Baked Eggs

$3.40 recipe / $0.85 serving

The post Easy Egg Salad appeared first on Budget Bytes.

Easy Recipe for Strawberry Cheesecake Smoothie

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

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Strawberry Cheesecake Smoothie Recipe

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

Course Breakfast, Dessert, Drinks, Snack

Cuisine American

Total Cost $4.31 recipe / $2.15 serving

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings (3 cups)

Calories 415kcal

Author Jess Rice

Equipment

• Small Blender
• Hand Mixer

Ingredients

Smoothie

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

Toppings

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

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

Nutrition

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

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

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

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

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

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

How to Freeze Fresh Fruit

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

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

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

More Smoothie Recipes

Green Smoothie

$6.21 recipe / $0.78 serving

Mixed Berry Smoothie

$6.92 recipe / $3.46 serving

Peanut Butter Banana Smoothie

$0.76 each

Pineapple Protein Smoothie

$0.98 each

The post Strawberry Cheesecake Smoothie appeared first on Budget Bytes.

Easy Fettuccine Alfredo rECIPE

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

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

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Traditional Fettuccine Alfredo

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

Course Dinner, Main Course

Cuisine Italian

Total Cost ($3.65 recipe / $0.45 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 387kcal

Author Jess Rice

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

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

Nutrition

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

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

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

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

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

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

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

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

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

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

What Else Can I Add?

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

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

Storage & Reheating

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

MORE ALFREDO SAUCE RECIPES

Chicken Alfredo Bake

$12.80 RECIPE / $2.13 SERVING

Shrimp Alfredo Pasta

$8.40 recipe / $2.10 serving

Spinach Alfredo Pasta

$5.92 recipe / $1.48 serving

Chicken Alfredo

$10.62 recipe / $2.66 serving

The post Traditional Fettuccine Alfredo appeared first on Budget Bytes.

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

Jackie

Easy Recipe for Black Bean Soup

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

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Black Bean Soup

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

Course Dinner, Lunch, Soup

Cuisine American, Southwest

Total Cost $5.26 recipe / $1.25 serving

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 about 1.5 cups each

Calories 351kcal

Author Beth Moncel

Equipment

• Medium Soup Pot
• Large Blender

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

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

Nutrition

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

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

Gather all of your ingredients.

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

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

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

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

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

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

Storage & Reheating

serving suggestions

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

More Easy Bean Soup Recipes

Navy Bean Soup

$7.32 recipe / $1.22 serving

Pinto Bean Soup

$3.51 recipe / $0.88 serving

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

Butternut Squash and Black Bean Soup

$8.59 recipe / $1.43 serving

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

“I made this for lunch today—easy and delicious—and ended up devouring three portions myself 😅 thanks for the great recipe!”

Shara

Easy Garlic Noodles Recipe

Who said noodles had to be boring?! Not me, that’s for sure. In this easy recipe, I make a simple sauce using oyster sauce, brown sugar, soy sauce, and toasted sesame oil and toss it with delicate angel hair pasta, garlic (of course), and melted butter. Add in some green onions for a fresh bite, and you’ve got a dish that’s totally addictive… BEWARE.

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Quick & Easy Garlic Noodles

Garlic Noodles are sweet, rich, and savory with a strong garlic punch. They make the perfect side dish to any Asian inspired meal.

Course Dinner, Main Course, Side Dish

Cuisine Asian

Total Cost $2.54 recipe / $0.64 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 354kcal

Author Beth Moncel

Ingredients

• 2 Tbsp oyster sauce* $0.23
• 2 Tbsp brown sugar** $0.06
• 2 tsp soy sauce $0.10
• 1 tsp toasted sesame oil $0.40
• 8 oz angel hair pasta*** $0.54
• 4 cloves garlic $0.16
• 1/2 bunch green onions $0.35
• 4 Tbsp butter $0.50

Instructions

• Add the oyster sauce, brown sugar, soy sauce and sesame oil to a bowl and stir until combined.
• Bring a large pot of water to a boil and cook the noodles according to the package directions (boil for 7-10 minutes). Drain the cooked noodles in a colander, then set aside.
• While the pasta cooks, mince the garlic and slice the green onions. Melt the butter in a large skillet over medium-low heat. Once the butter is melted and bubbly, add the garlic and onions (save a few for garnish) and sauté until they are soft and fragrant (1-2 minutes).
• Remove the skillet from the heat. Add the drained pasta and oyster sauce mixture to the skillet, and stir well to coat the pasta. If your pasta is stiff or sticky making it hard to stir, sprinkle a small amount of hot water over the pasta to loosen it up. Garnish the pasta with any reserved sliced green onions, then serve.

See how we calculate recipe costs here.

Video

Notes

*Oyster sauce can be found in the International aisle of most major grocery stores (look near hoisin sauce). If you can’t find it, it’s worth it to seek out an Asian market, where oyster sauce is likely to be much less expensive than in chain grocery stores. I personally feel that the salty, rich flavor of the oyster sauce makes this dish what it is, and I wouldn’t suggest substituting it. That being said, several readers have said they’ve used hoisin sauce, which is much sweeter, and have enjoyed the results. 

**Feel free to reduce the amount of sugar used by half if you want a more savory sauce.

***I love the delicate texture of angel hair pasta in this recipe. However, you can try another long pasta like spaghetti or use rice noodles.

Nutrition

Serving: 1serving | Calories: 354kcal | Carbohydrates: 50g | Protein: 8g | Fat: 13g | Sodium: 509mg | Fiber: 2g

How to Make Garlic Noodles step-by-step photos

Make the sauce: In a small bowl stir together 2 Tbsp oyster sauce, 2 Tbsp brown sugar, 2 tsp soy sauce, and 1 tsp toasted sesame oil. Stir until combined. 

Cook the pasta: Bring a large pot of water to a boil and cook 8 oz. angel hair pasta according to the package directions. Drain and set aside.

Prep the aromatics: While the pasta is cooking, mince 4 cloves of garlic and slice about 4 green onions (1/2 bunch).

Sauté the aromatics: Heat 4 Tbsp of butter in a large skillet over medium-low heat. Once melted, add the minced garlic and most of the sliced green onions (save a few for garnish). Sauté the garlic and green onions until soft and fragrant (1-2 minutes).

Add the noodles and sauce: Remove the skillet from the heat, then add the cooked and drained pasta and the prepared sauce. You can add a very small amount of hot water to the pasta to loosen it up, if needed.

Serve: Toss the ingredients in the skillet until the pasta is evenly coated with sauce. Garnish with the reserved green onions and serve.

What Else Can I Add?

This is a great base recipe to which you can add all sorts of other ingredients! I love these garlic noodles as a side dish, but you can add protein and vegetables to make it a meal. Here are some optional extras I think you’ll like:

• Shitake mushrooms
• Shrimp (cook with the butter and garlic, remove from the pan, and then add it back in at the end)
• Bok choy
• Teriyaki chicken
• Cracked red pepper flakes
• Soy ginger glazed chicken
• Air fryer tofu
• Sesame seeds
• Beef (see my garlic noodles with beef and broccoli for inspiration)
• A fried egg
• Crushed peanuts
• Sriracha

Storage & Reheating

These garlic noodles are a staple in my weekly meal prep. I just pack them into individual airtight containers and keep them in my fridge for up to 3-4 days. To reheat, I pop them into the microwave until heated through. The noodles do soak up some of the sauce during storage, but I don’t mind that too much. I wouldn’t recommend freezing this one as the noodles can get dry.

More Easy Noodle Recipes

Ramen Noodle Salad

$4.51 recipe / $0.75 serving

Spicy Sriracha Noodles

$2.50 recipe / $1.25 serving

Peanut Noodles with Chicken

$9.20 recipe / $2.30 serving

Coconut Curry Ramen

$1.34 recipe / $1.34 serving

The post Garlic Noodles 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 Recipe for Reuben Sandwiches

If you’ve ever had a classic Reuben at a deli, you know exactly how good this sandwich can be. Some people swap in pastrami, but I stick to the original recipe and use corned beef. The origin of this sandwich is a bit of a debate, with some saying it was created in Omaha, Nebraska, and others claiming it started in a New York City deli. Either way, making it at home is easier than you think! You can have a deli-style Reuben sandwich in minutes with just a handful of ingredients and a hot skillet. And if you’ve got leftover corned beef from my corned beef and cabbage recipe, you’re already halfway there!

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Reuben Sandwich Recipe

This easy Reuben Sandwich recipe is made from crispy rye bread, tender corned beef, tangy sauerkraut, melty Swiss cheese, and thousand island dressing.

Course Lunch

Cuisine American

Total Cost ($12.11 recipe / $3.02 serving)

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 sandwiches

Calories 818kcal

Author Marsha McDougal

Equipment

• Skillet

Ingredients

• 4 Tbsp butter (room temperature) $0.50
• 8 slices rye bread $2.85
• ½ cup Thousand Island dressing* $0.57
• 1 cup sauerkraut (drained well) $0.85
• 2 ½ cups cooked corned beef (about 12 oz.)** $5.05
• 8 Swiss cheese slices*** $2.29

Instructions

• Gather all of your ingredients. Starting with two slices of bread, spread the softened butter on one side of each slice of bread.
• Flip the butter side over and begin layering the sandwich. I like to start with spreading 1-2 Tbsp of thousand island dressing on one slice of bread (depending on how much dressing you prefer). Then add ¼ cup of sauerkraut on the other slice of bread.
• Now add 3 oz. of cooked corned beef on top of the sauerkraut. I kept mine in thick slices but you can chop your beef up if you want. Then add 2 slices of swiss cheese on top of the corned beef.
• Place the second slice of bread on top of the cheese to form a sandwich. Repeat the steps for the remaining 3 sandwiches.
• Heat a large skillet over medium heat and add 1-2 sandwiches to the skillet (depending on how many will fit). Toast the sandwiches for 2-3 minutes on each side until the bread is golden brown. Serve hot and enjoy!

See how we calculate recipe costs here.

Notes

*Thousand Island dressing is a tangy and creamy salad dressing, often made from mayonnaise, ketchup, sweet pickle relish, and vinegar. It’s readily available in most grocery stores. You can also use Russian dressing if preferred.

**I use leftover baked flat-cut corned beef, but you can also make this recipe using sliced deli corned beef. Pastrami will also work in a pinch!

***Swiss cheese is the classic choice for this sandwich. It’s mild tasting and melts well in the hot skillet. Feel free to sub in your favorite melty cheese.

Nutrition

Serving: 1sandwich | Calories: 818kcal | Carbohydrates: 38g | Protein: 37g | Fat: 57g | Sodium: 2874mg | Fiber: 5g

how to make a Reuben Sandwich step-by-step photos

Gather all of your ingredients.

Butter the bread: Spread softened butter on one side of each slice of rye bread. I made 4 classic Reuben sandwiches, so I used 4 Tbsp butter and 8 slices of rye bread total.

Layer the sandwiches: Now flip the bread over so the buttered sides are facing down. Spread 1-2 Tbsp of thousand island dressing on one slice of bread and then add ¼ cup of drained sauerkraut to the other slice. Feel free to add more or less dressing if you like!

Place 3 oz. of cooked corned beef on top of the sauerkraut. If you want, you can chop your beef up, but I prefer thick slices in my sandwich.

Now, top the corned beef with 2 slices of Swiss cheese.

Add the second slice of bread (dressing side down) on top of the Swiss cheese. Complete the sandwich making process until you’ve made all four sandwiches.

Toast the sandwiches: Heat a large skillet over medium heat. Depending on how many will fit in your skillet, add 1-2 sandwiches and toast for 2-3 minutes on each side until golden brown.

Serve: Repeat with the remaining sandwiches, and serve hot!

Serving Suggestions

I keep things quick and easy whenever I serve my corned beef Reuben sandwiches. A side of potato chips and a pickle spear is more than enough to make me happy 😉 But my family loves our air fryer French fries, so I usually end up making a batch of those as well. This sandwich is also the perfect option for a ‘soup and sandwich’ meal. I think a bowl of creamy potato corn chowder would pair nicely with the tangy, salty flavors of the sandwich.

More Delicious Sandwich Recipes

Chicken Club Sandwich

$16.57 recipe / $4.14 serving

Philly Cheesesteak Recipe

$16.27 recipe / $3.25 serving

Shrimp Po’ Boys

$12.89 recipe / $2.14 serving

Muffaletta Roll Ups

$14.14 recipe / $2.02 serving

The post Reuben Sandwiches appeared first on Budget Bytes.