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.

“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.

Easy Cobb Salad Recipe

Cobb salad is a classic American salad packed with crisp lettuce, juicy tomatoes, creamy avocado, blue cheese, chicken, bacon, and hard-boiled eggs. It’s fresh, so incredibly filling, and totally delicious. It’s believed to have been originally created in L.A. at the Hollywood Brown Derby restaurant, using leftovers from the kitchen, and is named after the owner. For my recipe, I dress my salad with an easy homemade red wine vinaigrette (seriously, it’s so much better than any store-bought dressing!), but this recipe is easy to customize!

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Cobb Salad

This easy Cobb Salad recipe is JUST like the one at your favorite restaurant, only better! Made with fresh, simple ingredients and a homemade dressing.

Course Lunch, Main Course, Salad

Cuisine American

Total Cost ($17.98 recipe / $2.24 serving)

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings (2 cups per serving)

Calories 358kcal

Author Jess Rice

Ingredients

• 8 strips of bacon, cooked and chopped $1.92
• 2 chicken breasts, cooked and diced $5.62
• 2 heads Romaine lettuce, chopped $2.28
• 4 roma tomatoes, chopped $1.00
• 4 hard-boiled eggs $1.80
• 1 avocado $0.96
• 4 green onions $0.45
• 4 Tbsp crumbled Blue cheese (just shy of 2.5 oz) $1.48

Red Wine Vinaigrette

• ¼ cup red wine vinegar $0.36
• 1 tsp Dijon mustard $0.02
• 1 tsp dried oregano $0.10
• 1 garlic clove, minced $0.04
• ½ tsp salt $0.01
• ½ tsp ground black pepper $0.11
• 1 tsp sugar $0.01
• ½ cup olive oil $1.70

Instructions

• Gather the ingredients. (I used Beth’s method for cooking bacon in the oven and her Garlic Herb Baked Chicken Breast recipe for the chicken prep!) While your chicken and bacon are cooking in the oven, prep the veggies to cut down on prep time.
• To make the dressing, combine red wine vinegar, Dijon, oregano, garlic, salt, pepper and sugar in a bowl and whisk to combine. Slowly stream in the olive oil while briskly whisking until it is completely mixed in, with little to no oil sitting on the surface. This is a temporary emulsion, so you will likely need to whisk it again before dressing your salad.
• Traditionally, a Cobb salad is presented with all of the main ingredients laid out in neat rows on top of the fresh romaine. We eat with our eyes first, so have fun making it pretty for the fam if you have time! Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 358kcal | Carbohydrates: 10g | Protein: 23g | Fat: 26g | Sodium: 408mg | Fiber: 6g

how to make a Cobb Salad step-by-step photos

Prep the ingredients: Gather all of your ingredients. I followed Beth’s recipe for cooking bacon in the oven and also used her recipe for garlic herb baked chicken to prep my chicken. However, you can cook your 8 strips of bacon and 2 chicken breasts in any way you like! Once they’re cooked, chop them into bite-sized pieces.

While you wait for your chicken and bacon to cook, you can prep the other salad ingredients to cut down on prep time later on. Chop 2 heads romaine lettuce, chop 4 Roma tomatoes, slice 4 hard boiled eggs in half, dice 1 avocado, and slice 4 green onions. You also need 4 Tbsp of crumbled blue cheese.

Make the red wine vinaigrette: Add ¼ cup red wine vinegar, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 minced garlic clove, ½ tsp salt, ½ tsp ground black pepper, and 1 tsp sugar to a mixing bowl and whisk to combine. While briskly whisking, slowly stream in ½ cup olive oil to create a temporary emulsion.

Keep whisking until the olive oil is completely mixed in. There should be little to no oil sitting on the surface of the dressing. Because this is a temporary emulsion, you’ll likely need to whisk the dressing again before adding it to your salad.

Assemble the salad: Traditionally, a cobb salad is presented with all the main ingredients laid out in neat rows on top of the fresh romaine, as I’ve done here. I highly recommend spending the time to make it look pretty if you can! Once plated, don’t forget to drizzle your salad with that delicious homemade red wine vinaigrette.

Variations to Try

At its heart, the Cobb salad is a simple combination of chicken, bacon, hard-boiled eggs, blue cheese, and tomatoes, served over a bed of greens with a red wine vinaigrette. But don’t let your dislike for blue cheese hold you back from enjoying this delicious salad! These variations might not be traditional, but I think they’re still just as tasty:

1. Cook the chicken breasts in any style you prefer: Grilled, poached, baked, or you can even use rotisserie chicken from the grocery store.
2. Use a different dressing: While I love this homemade red wine vinaigrette, feel free to switch things up and try a ranch, creamy avocado dressing, or a balsamic vinaigrette.
3. Switch out the cheese: Before you go hating on blue cheese, just know there are many varieties out there, and some are milder than others. You can also find some great budget options at the grocery store, so I wouldn’t let the price hold you back, either! However, if you still can’t stand it, try using feta, goat cheese, cheddar, or mozzarella.
4. Make it vegetarian: I’d switch the chicken for my air fryer tofu and leave off the bacon. Roasted chickpeas would be a great addition for some extra protein and crunch!

How to Store

More Easy Salad Recipes

Greek Salad

$11.37 recipe / $1.42 serving

Caesar Salad

$8.50 recipe / $1.42 serving

Niçoise Salad

$10.64 recipe / $1.77 serving

Pear, Celery and Pecan Salad

$12.22 recipe / $2.44 serving

The post Cobb Salad 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.

Serving Suggestions

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Orzo Pasta Salad

This light & fresh Orzo Pasta Salad is full of colorful veggies and a delicious homemade dressing. Perfect for BBQs or meal prep it for the week!

Course Lunch, Salad, Side Dish

Cuisine American

Total Cost $9.99 recipe / $1.24 serving

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 (1 cup each)

Calories 265kcal

Author Marsha McDougal

Ingredients

Vinaigrette Dressing

• 1/3 cup olive oil $0.96
• 3 Tbsp white wine vinegar $0.39
• 1/2 Tbsp Dijon mustard $0.04
• 1 clove garlic, minced $0.08
• 1/2 tsp dried basil $0.05
• 1/4 tsp salt $0.02
• 1 Tbsp honey $0.18

Pasta Salad

• 1 1/2 cups uncooked orzo pasta $1.49
• 1 cup frozen corn $0.41
• 1 red bell pepper $1.59
• 1 yellow bell pepper $1.59
• 2 roma tomatoes $0.78
• 1/2 red onion $0.40
• 3/4 cup dried cranberries $1.70
• 1/4 cup fresh chopped parsley $0.29
• 1/4 tsp salt $0.02

Instructions

• Start by making the vinaigrette dressing. In a medium bowl whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, basil, salt and honey until smooth. Set the vinaigrette aside.
• Cook the orzo pasta according to the package directions. Add the frozen corn to the boiling water during the last 3 minutes of the pasta cook time.  Drain the pasta and corn in a colander and rinse briefly with cool water to cool off the pasta.
• While the pasta is cooking, prepare the veggies. Dice the bell peppers and tomatoes, finely dice the red onion, measure out the dried cranberries, and chop the parsley.
• Transfer the pasta and corn to a large bowl. Add the chopped vegetables, chopped parsley and dried cranberries.
• Give the vinaigrette dressing another stir. Pour the dressing over the pasta salad and season with 1/4 tsp salt. Toss the salad ingredients together until everything is evenly coated in the dressing. Serve immediately or refrigerate until ready to enjoy.

See how we calculate recipe costs here.

Notes

*Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1cup | Calories: 265kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Sodium: 163mg | Fiber: 3g

How to Make Orzo Pasta Salad – Step by Step Photos

Start by making the vinaigrette dressing. In a medium bowl whisk together 1/3 cup olive oil, 3 Tbsp white wine vinegar, 1/2 Tbsp Dijon mustard, 1 minced garlic clove, 1/2 tsp basil, 1/4 tsp salt and 1 Tbsp honey until smooth. Set the vinaigrette aside.

Cook 1 1/2 cups of orzo pasta according to the package directions. Add 1 cup frozen corn to the boiling water during the last 3 minutes of the pasta cook time.  Drain the pasta and corn in a colander and rinse briefly with cool water to cool off the pasta.

While the pasta is cooking, prepare the veggies. Dice 1 red bell pepper, 1 yellow bell pepper, 2 roma tomatoes, finely dice 1/2 red onion, measure out 3/4 cups dried cranberries, and chop 1/4 cup fresh parsley. (Frozen corn is pictured on the cutting board, but is added in the previous step with the boiling pasta).

Transfer the cooked pasta and corn to a large bowl. Add the chopped vegetables, chopped parsley and dried cranberries. Give the vinaigrette dressing another stir. Pour the dressing over the pasta salad.

Toss the salad ingredients together until everything is evenly coated in the dressing. Serve immediately or refrigerate until ready to enjoy!

Enjoy this light, fresh and summery orzo pasta salad at your next BBQ, cookout or family gathering! Store any leftovers in an airtight container in the refrigerator for up to 3 days.

More Pasta Salad Recipes

Pasta Salad

$13.44 recipe / $1.34 serving

Summer Sweet Corn Salad

$7.67 recipe / $0.96 serving

BLT Pasta Salad

$7.39 recipe / $0.92 serving

Tortellini Salad

$14.41 recipe / $1.20 serving

The post Orzo Pasta Salad appeared first on Budget Bytes.

“I made this recipe exactly like it was written. I use the overnight method and added the feta cheese the next day before our church potluck. This was a huge success and I had to share the recipe!”

John

Go-to pasta salad

I opted for rotini pasta because it’s easy to grab with a fork and it’s little crevices are perfect for holding the salad dressing. With that being said, my mom always made this recipe with spaghetti pasta…and it was always a hit! So use your favorite pasta or whatever you have on hand. Bowtie pasta also works well!

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Pasta Salad

This easy Pasta Salad is full of fresh flavors and tossed in a zesty Italian dressing. It will be the star at your next BBQ or summer cookout!

Course Lunch, Side Dish

Cuisine American

Total Cost $13.44 recipe / $1.34 serving

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 10 (1.5 cups each)

Calories 307kcal

Author Marsha McDougal

Ingredients

• 1 lb. rotini pasta $1.25
• 1 english cucumber $1.49
• 1 red bell pepper $1.59
• 1 orange bell pepper $1.59
• 10 oz. grape tomatoes $2.49
• 1/2 red onion $0.37
• 2 Tbsp fresh chopped parsley $0.29
• 1/4 cup crumbled feta cheese $1.83
• 16 oz. bottled zesty Italian dressing $2.50
• 1/4 tsp salt $0.02
• 1/4 tsp freshly cracked black pepper $0.02

Instructions

• Cook the pasta according to the package instructions. Drain the pasta in a colander and rinse briefly with cool water to cool off the pasta. Drain well.
• While the pasta is cooking, prepare the veggies. Slice the cucumber into half moons, chop the bell peppers, slice the tomatoes in half, thinly slice the red onion, and chop the parsley. Set the vegetables and chopped parsley aside.
• Once the pasta has drained, transfer it to a large bowl. Add the chopped vegetables, chopped parsley and feta cheese.
• Pour the dressing over the pasta salad. Toss the salad ingredients together until everything is evenly coated in the dressing. Add salt and pepper to taste, I added about ¼ tsp of salt and ¼ tsp ground black pepper. Serve immediately or refrigerate until ready to eat.*

See how we calculate recipe costs here.

Video

Notes

*I prefer to let the pasta salad refrigerate overnight or at least 4 hours prior to serving so all the flavors can marry together. If you are making this ahead of time, wait to add the feta cheese until right before serving.

**I portioned this into generous servings, but this recipe can definitely feed a lot more people if you’re serving this with other side dishes.

Nutrition

Serving: 1.5cups | Calories: 307kcal | Carbohydrates: 44g | Protein: 7g | Fat: 11g | Sodium: 558mg | Fiber: 3g

How to Make Pasta Salad Step-by-Step Photos

Cook pasta: Cook 1 lb. of rotini pasta according to the package instructions. Drain the pasta in a colander and rinse briefly with cool water to cool off the pasta. Drain well.

Prep the veggies: While the pasta is cooking, prepare the veggies. Slice 1 cucumber into half moons, chop 1 red bell pepper and 1 orange bell pepper, slice 10 oz. of grape tomatoes in half, thinly slice 1/2 red onion, and chop 2 Tbsp of fresh parsley. Set the vegetables and herbs aside.

Once the pasta has drained, transfer it to a large bowl. Add the chopped vegetables, chopped parsley and 1/4 cup crumbled feta cheese.

Pour 16 oz. of zesty Italian dressing over the pasta salad. Sometimes I like to reserve 1/4 cup of the dressing to add right before I serve it.

Toss the salad: Toss the salad ingredients together until everything is evenly coated in the dressing. Add salt and pepper to taste, I added about ¼ tsp of salt and ¼ tsp ground black pepper. Serve immediately or refrigerate until ready to eat. I prefer to let it refrigerate overnight or at least 4 hours prior to serving so all the flavors can marry together. If you are making this ahead of time, wait to add the feta cheese until right before serving.

Enjoy this tasty pasta salad recipe at your next summer BBQ, potluck, or family gathering!

Pasta Salad Dressing

Since I usually make this recipe for potlucks & BBQs, along with a few other dishes, I find it a lot easier to buy bottled Italian dressing simply for convenience. But if you have a well stocked pantry, you can totally make your own vinaigrette dressing to add to this pasta salad. You can also try our homemade Italian dressing, a greek vinaigrette, or a balsamic vinaigrette dressing.

Storing Leftovers

This pasta salad recipe stores very well in the refrigerator. It often tastes better the next day after the salad has had plenty of time to marinate in the dressing. You can store any leftovers in an airtight container in the refrigerator for up to 4 days.

More Pasta Salad Recipes

Orzo Pasta Salad

$9.99 recipe / $1.24 serving

Broccoli Pasta Salad with Tomato Vinaigrette

$4.67 recipe / $1.17 serving

BLT Pasta Salad

$7.39 recipe / $0.92 serving

Tuna Pasta Salad

$4.83 recipe / $0.81 serving

The post Pasta Salad appeared first on Budget Bytes.

What is Niçoise Salad?

Niçoise salad is a filling and flavorful salad that traces its origins to Nice, France. The term “Niçoise” literally means, “in the style of Nice”. This tasty salad is chock full of tomatoes, onions, hard-boiled eggs, tuna, green beans, and roasted potatoes and is tossed in a light dressing. It makes a great meal prep lunch for the long week ahead! It’s a classic!

What Kind of Dressing Should I Use?

Niçoise salad is pretty flavorful on its own, so I recommend a light dressing like a lemon vinaigrette that helps cut the richness and elevates the flavors. For something a little creamier, try our favorite lemon dill tahini dressing! Our honey mustard sauce pairs well, too!

How to Store Leftovers

I recommend storing the salad separately from the dressing for the best results. The components will keep in separate air-tight containers for up to 3 days in the refrigerator and can be tossed together before serving. If you’re meal prepping, add a bit of everything to your airtight containers and keep the dressing on the side. Then, just grab and go!

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Niçoise Salad

Niçoise salad is protein-packed, crunchy, and oh-so-satisfying– perfect for meal prep to keep you full all week long.

Course Salad

Cuisine French

Total Cost ($10.64 recipe / $1.77 serving)

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 (about 2 cups salad)

Calories 231kcal

Author Jess Rice

Cost $2.16 per serving

Ingredients

• salad dressing* see note
• 1/2 Tbsp olive oil $0.09
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/2 tsp dried dill $0.07
• 1/2 lb. baby potatoes, quartered $1.08
• 1 cup green beans, stems removed $1.50
• 4 cups water $0.00
• 4 hard-boiled eggs, halved $0.76
• 2 heads romaine lettuce, chopped $2.25
• 1 cup grape tomatoes, halved $2.29
• 1/2 red onion, julienned $0.40
• 7 radishes, halved or sliced $0.69
• 1 cucumber, peeled and chopped $0.64
• 1/4 cup olives, strained $1.04
• 2 5oz. cans chunk light tuna $2.00
• 1 pinch salt and pepper, to taste $0.10

Instructions

• Choose your favorite salad dressing. (see note)
• Combine olive oil, garlic powder, onion powder and dried dill in a small bowl. Whisk to combine.
• Quarter the baby potatoes and toss them in the olive oil spice blend.
• Air fry quartered potatoes at 400°F for 15 minutes, shaking halfway through (OR roast the potatoes at 400°F until golden and tender, about 30 minutes.)
• Bring 4 cups of water to a rolling boil in a medium pot or large saucepan.
• Remove any stems from green beans. Blanch the green beans by tossing them into the boiling water and then turning off the heat. Allow them to sit in the hot water for a very brief period of time, about 3 minutes, until they are bright green. Quickly, transfer them to an ice bath to stop them from cooking any further. Set aside.
• Hard boil, peel, and halve the eggs. Chop the romaine lettuce, halve the grape tomatoes, julienne the onion, halve or quarter radishes, peel and chop cucumber, and strain olives.
• Strain the canned tuna and break it apart with a fork.
• Toss all ingredients together and lightly dress your salad. Finish with a crank of freshly ground pepper and sea salt.

See how we calculate recipe costs here.

Notes

*I recommend something light like a lemon vinaigrette (or try our lemon dill tahini dressing or honey mustard sauce) that won’t compete with all of the bold flavors in this salad.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 20g | Protein: 17g | Fat: 10g | Sodium: 368mg | Fiber: 6g

how to make Niçoise Salad – step by step photos

Choose your favorite salad dressing.

Combine 1/2 Tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp dried dill in a small bowl. Whisk to combine. Quarter the 1/2 lb baby potatoes, toss in the olive oil and herbs.

Air fry 1/2 lb quartered potatoes at 400°F for 15 minutes, shaking halfway through (OR roast the potatoes at 400°F until golden and tender, about 30 minutes.)

Bring 4 cups of water to a rolling boil in a medium pot or large saucepan. Remove any stems from green beans. Blanch 1 cup green beans by tossing them into the boiling water and then turning off the heat. Allow them to sit in the hot water for a very brief period of time, about 3 minutes, until they are bright green. Quickly, transfer them to an ice bath to stop them from cooking any further. Set aside.

Hard boil, peel, and halve 4 eggs. Chop 2 heads of romaine lettuce, halve 1 cup of grape tomatoes, julienne 1/2 a red onion, halve or quarter 7 radishes, peel and chop 1 cucumber, and strain 1/4 cup of olives.

Strain the 2 cans of tuna and break it apart with a fork.

Toss all ingredients together and lightly dress your salad. Finish with a crank of freshly ground pepper and sea salt.

More Fresh Salad Recipes

Pasta Salad

$13.44 recipe / $1.34 serving

Summer Sweet Corn Salad

$7.67 recipe / $0.96 serving

Green Goddess Salad

$15.29 recipe / $1.91 serving

Caprese Salad

$13.93 recipe / $2.32 serving

The post Niçoise Salad appeared first on Budget Bytes.

What Else Can I Add to Air Fryer Asparagus?

I love the simplicity of salt, pepper, and garlic powder, but feel free to get creative. Try:

• Cajun Seasoning
• Ranch Seasoning
• Garlic Herb Seasoning
• Parmesan cheese
• Lemon zest

What to Serve with Air Fryer ASparagus

This crispy asparagus goes so well with simple, wholesome meals like Parmesan Risotto, Chicken Cordon Bleu, or Honey Sriracha Tofu.

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Air Fryer Asparagus

This Air Fryer Asparagus might be the easiest recipe I've ever developed. It takes less than 10 minutes from start to finish and is so good!

Course Side Dish

Cuisine American

Total Cost $4.07 recipe / $1.02 serving

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 4 (about 5 stalks each)

Calories 41kcal

Author Jess Rice

Equipment

• Air Fryer

Ingredients

• 1 bunch asparagus (1 lb.) $2.99
• 1 tsp olive oil $0.06
• 1/2 tsp garlic powder $0.06
• 1/2 tsp sea salt $0.05
• 1/2 tsp ground black pepper $0.12
• 1 lemon, to juice and zest (optional) $0.79

Instructions

• Cut off the woody ends of asparagus and preheat your air fryer to 400°F for 4 minutes.
• Combine garlic powder, sea salt, and black pepper to create the seasoning blend.
• Toss asparagus with olive oil and seasoning blend.
• Air fry at 400°F for 3 minutes, stopping halfway through to shake.
• Remove asparagus and spritz with a squeeze of lemon juice. Sprinkle with lemon zest if desired. Adjust salt and pepper to your liking. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 41kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Sodium: 294mg | Fiber: 3g

how to make Air Fryer ASparagus – step by step photos

Cut off the woody ends of 1 lb of asparagus and preheat your air fryer to 400°F for 4 minutes.

Combine 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/2 tsp black pepper to create the seasoning blend.

Toss asparagus with 1 tsp of olive oil and then the seasoning blend.

Place in the air fryer and air fry at 400°F for 3 minutes, stopping halfway through to shake.

Remove asparagus and spritz with a squeeze of lemon juice. Sprinkle with lemon zest if desired. Adjust salt and pepper to your liking. Enjoy!

More Air Fryer Recipes

Air Fryer Brussels Sprouts

$3.03 recipe / $0.75 serving

Air Fryer Chicken Breast

$5.74 recipe / $1.43 serving

Air Fryer Potatoes

$3.60 recipe / $0.90 serving

Air Fryer Carrots

$2.51 recipe / $0.62 serving

The post Air Fryer Asparagus appeared first on Budget Bytes.

What is Ham and Potato Soup?

This rich and creamy soup is made from a base of vegetable broth enriched with milk and butter and stuffed to the brim with fresh veggies, chunky potatoes, and salty ham. It’s real belly-warming food, perfect for taking the chill off!

What Potatoes Are Best For Soup?

The best potato for any given soup really depends on the texture you’re after.

• With this soup, I wanted to keep distinct chunks of intact potato, so I went for red potatoes. Other varieties that hold their shape well include new potatoes, baby potatoes, and fingerlings.
• If you’re looking for your potatoes to soften up a bit more but still mostly hold their shape, Yukon Golds are a great choice for this soup.
• Starchier potatoes, like Russets, will melt into the soup, making it super thick, but you won’t get the whole potato texture in every bite.

How Do You Thicken Ham and Potato SOup?

I chose to thicken this soup with what’s known as a “blonde roux.” It’s a mixture of butter and flour that is cooked over medium-low heat until it juuust starts to change color from white to blonde. This deepens the flavor of the soup without overpowering the natural flavor of the other ingredients.

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Ham and Potato Soup

This ham and potato soup is creamy but not too heavy and loaded with fresh veggies and salty ham. It's perfect for the seasonal transition!

Course Dinner, Main Course, Soup

Cuisine American

Total Cost $11.24 recipe / $1.40 serving

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 (1.5 cups each)

Calories 212kcal

Author Jess Rice

Equipment

• Dutch Oven

Ingredients

• 2 Tbsp olive oil $0.34
• 2 carrots, peeled and diced $0.20
• 3 stalks celery, diced $0.30
• 1 small white onion, diced $1.02
• 2 medium potatoes, peeled and diced (roughly 3½ cups) $1.66
• 6 cups vegetable broth $0.53
• 2 cups cooked diced ham $6.38
• 2 Tbsp salted butter $0.24
• 1/4 cup all-purpose flour $0.05
• 2 cups milk $0.38
• 2 Tbsp minced fresh parsley $0.08
• 1 tsp freshly cracked black pepper $0.05
• Salt, to taste $0.01

Instructions

• In the stock pot, add 2 Tbsp olive oil on medium heat. Add the carrots, celery, and onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
• Add potatoes, vegetable broth, and ham in the stockpot. Bring the pot to a boil. Once boiling, turn the heat down to medium and let the potatoes simmer for about 15 minutes, or until they are tender. Stir in the pepper.
• Melt the butter in a separate medium-size saucepan over medium-low heat. Whisk in the all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in milk and cook for about 4 minutes until thick and warm.
• Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add the parsley, additional salt and pepper if needed and enjoy!

See how we calculate recipe costs here.

Notes

This makes 12 cups of soup, but we found 1 1/2 cups to be perfect for a meal, so if that’s your serving size, you can serve 8 people.

Nutrition

Serving: 1bowl | Calories: 212kcal | Carbohydrates: 20g | Protein: 9g | Fat: 11g | Sodium: 1109mg | Fiber: 2g

how to make Ham and Potato Soup – step by step photos

In your stock pot, add 2 Tbsp olive oil on medium heat. Add 2 peeled and diced carrots, 3 diced stalks celery, and 1 diced small white onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.

Add 2 peeled and diced potatoes, 6 cups vegetable broth, and 2 cups diced cooked ham in the stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, about 15 minutes. Stir in your 1 tsp black pepper.

Melt 2 Tbsp salted butter in a separate medium-size saucepan over medium-low heat. Whisk in 1/4 cup all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in 2 cups milk and cook for about 4 minutes until thick and warm.

Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add parsley, additional salt, and pepper if needed and enjoy!

This creamy ham and potato soup is perfect for the changing seasons!

More Delicious Soup Recipes

Lemony Chickpea Soup

$4.52 recipe / $1.13 serving

Chicken Pot Pie Soup

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Italian Wedding Soup

$10.27 recipe / $1.71 serving

Navy Bean Soup

$7.32 recipe / $1.22 serving

The post Ham and Potato Soup appeared first on Budget Bytes.

How To Grate Your Carrots

How To STore Carrot Cake Muffins

Allow the muffins to cool completely at room temperature before storing. You can store leftover carrot cake muffins in an airtight container or a food storage bag in the fridge for 4-5 days. For longer storage, store in a freezer-safe storage bag for up to 3 months. Thaw frozen muffins at room temperature or microwave for about 30 seconds until warm.

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Carrot Cake Muffins

These soft, fluffy, and moist carrot cake muffins are full of delicious carrot cake flavor and the perfect sweet treat any time of the day!

Course Breakfast

Cuisine American

Total Cost $4.55 recipe / $0.45 serving

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

Servings 10 muffins

Calories 314kcal

Author Marsha McDougal

Equipment

• Muffin Pan
• Mixing Bowls
• Box Grater

Ingredients

• 2 cups finely grated carrots (3-4 large carrots) $0.57
• 2 large eggs $0.33
• 1/2 cup dark brown sugar $0.28
• 1/2 cup granulated sugar $0.20
• 1/3 cup sweetened applesauce $0.18
• 1/2 cup cooking oil $0.32
• 1 tsp vanilla extract $0.50
• 1 1/2 cups all-purpose flour $0.30
• 1 tsp baking powder $0.06
• 1/2 tsp baking soda $0.02
• 1/2 tsp salt $0.04
• 1 tsp cinnamon $0.10
• 1/4 tsp ground nutmeg $0.05
• 1/2 tsp ground ginger $0.05
• 3/4 cup golden raisins $1.49
• 1 Tbsp turbinado sugar* $0.06

Instructions

• Preheat the oven to 350°F. Wash, peel and grate the carrots using the small/fine holes on a box grater. Set the grated carrots to the side.
• In a large bowl, whisk together the wet ingredients (eggs, dark brown sugar, granulated sugar, applesauce, oil and vanilla extract) until well combined.
• Add the grated carrots to the bowl with the wet ingredients. Stir until combined.
• In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger) until well combined.
• Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.
• Add the raisins to the bowl and fold them into the batter until just combined.
• Divide the batter between ten greased or lined muffin wells. Sprinkle a little turbinado sugar on top of each muffin, optional.
• Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

See how we calculate recipe costs here.

Notes

*Adding a sprinkle of turbinado sugar on top of each muffin is optional, but it does add a special sweet crunch to the muffins.

Nutrition

Serving: 1muffin | Calories: 314kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Sodium: 249mg | Fiber: 2g

How to Make Carrot Cake Muffins – Step by Step Photos

Preheat the oven to 350°F. Wash, peel and grate 2 cups of finely grated carrots using the small/fine holes on a box grater. Set the grated carrots to the side.

In a large bowl, whisk together 2 eggs, 1/2 cup dark brown sugar, 1/2 cup granulated sugar, 1/3 cup applesauce, 1/2 cup cooking oil and 1 tsp vanilla extract until well combined.

Add the grated carrots to the bowl with the wet ingredients. Stir until combined.

In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp ground ginger until well combined.

Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.

Add 3/4 cup golden raisins to the bowl and fold them into the batter until just combined.

Divide the batter between ten well-greased or lined muffin wells.

Optional: Divide 1 Tbsp turbinado sugar and sprinkle a little on top of each muffin.

Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

More Delicious Muffin Recipes

Zucchini Muffins

$3.53 recipe / $0.44 each

Homemade Blueberry Muffins

$3.83 recipe / $0.48 each

Chocolate Banana Muffins

$3.97 recipe / $0.33 serving

Pumpkin Muffins

$5.43 recipe / $0.45 each

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