Easy One Pan Salmon Dinner Recipe

Ever since I shared my one pan mushroom steak dinner here, I’ve been looking for more ways to work sheet pan meals into my weekly rotation. They’re just so practical! For this sheet pan salmon dinner, I make a quick glaze using soy sauce, toasted sesame oil, simple seasonings, and a little brown sugar, which I coat the salmon and green beans in before baking. I’ve also got the timing nailed down, so everything cooks together perfectly. My secret? I wrap the salmon in parchment paper while it bakes. It steams gently in all that flavorful glaze and stays so moist and tender.

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One Pan Salmon Dinner

This One Pan Salmon Dinner is a family-approved weeknight meal with flaky salmon, crispy potatoes, and glazed green beans all baked on a single sheet pan.

Course Dinner, Main Course

Cuisine American

Total Cost $9.82 recipe / $2.45 serving

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 318kcal

Author Jess Rice

Equipment

• 2 Pieces of Parchment
• Baking Sheet

Ingredients

• 1 lb. salmon (2 large filets)* $5.24
• 2 Yukon gold potatoes $1.04
• 1 tsp salt, divided $0.01
• ⅛ tsp freshly cracked black pepper $0.02
• 1 Tbsp olive oil $0.19
• ½ tsp ginger powder $0.12
• 1 tsp garlic powder $0.05
• 2 Tbsp brown sugar, packed $0.10
• 1 Tbsp soy sauce $0.03
• 1 tsp toasted sesame oil $0.13
• ½ a lemon $0.35
• 2 cups green beans** $2.47
• ½ tsp sesame seeds $0.07

Instructions

• Gather ingredients. Thaw the salmon following the package directions (I thawed mine in the fridge overnight, but you can also thaw it in cold water), and preheat oven to 375℉.
• Slice potatoes into 1/4-inch thick slices and sprinkle with ¼ tsp salt, pepper and oil.
• Lay potatoes out flat on about 1/3 of a parchment-lined baking sheet. It’s ok if there’s some overlap. Bake the potatoes in the preheated oven for 15 minutes.
• Mix ½ tsp salt, ginger powder, garlic powder, brown sugar, soy sauce, and toasted sesame oil in the same bowl used to toss the sliced potatoes.
• Place salmon filets in the center of a large piece of clean parchment paper and brush the salmon with the sauce. Slice the lemon into rounds, and then top each salmon filet with a slice or two of fresh lemon.
• Fold the parchment paper with the salmon shut. This will help steam the fish and keep it nice and moist on your sheet pan. Set aside.
• Next, toss green beans in the same bowl as the salmon marinade, using up every drop of that yummy marinade! Sprinkle with remaining salt (1/4 tsp) and the sesame seeds.
• When your timer for 15 minutes goes off, flip the potatoes, and add the salmon in the parchment paper and the green beans.
• Bake everything together for 10-15 minutes more or until the fish is cooked to 145 degrees. (If your fish is cut thinner and seems to be cooking faster than the veggies, it’s handy to have it wrapped up so you can remove it from the pan when it reaches 145℉ while you give the veggies an extra 5 minutes in the oven, if needed. No need to remove paper to temp it— just insert the thermometer through the paper or the top of the fold.) Adjust seasonings as needed and enjoy!

See how we calculate recipe costs here.

Notes

*To maximize my budget, I buy bags of frozen wild-caught salmon at the grocery store. The 2 lb. bag of salmon from Walmart usually has 4-5 big filets inside.

**Frozen green beans became mushy when I tested them with this recipe, but you can always substitute the fresh green beans for another tender fresh vegetable you may have on hand, like asparagus, small broccoli florets, or snow peas.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 27g | Protein: 26g | Fat: 12g | Sodium: 894mg | Fiber: 4g

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

Gather your ingredients: Thaw 1 lb. of salmon (2 large filets) following the package instructions. I like to thaw mine overnight in the fridge, but you can also place the filets (in their vacuum-sealed packs) into a bowl of cold water. Change the water every 30 minutes or so until the fish is thawed. Now, preheat your oven to 375℉.

Prep the potatoes: Cut 2 Yukon gold potatoes into ¼-inch thick slices and add them to a bowl. Sprinkle the potato slices with ¼ tsp salt, ⅛ tsp black pepper, and 1 Tbsp olive oil. Mix to coat the potatoes with the seasonings and oil.

Bake the potatoes: Line a baking sheet with a piece of parchment paper. Lay the potato slices out flat over 1/3 of the baking sheet, as shown here. It’s okay if there’s some overlap. Bake the potatoes in the preheated oven for 15 minutes.

Make the glaze: Meanwhile, add ½ tsp salt, ½ tsp ginger powder, 1 tsp garlic powder, 2 Tbsp brown sugar, 1 Tbsp soy sauce, and 1 tsp toasted sesame oil to the same bowl you seasoned the potatoes in (no need to wash it first!). Mix to combine.

Glaze the salmon: Place a piece of parchment paper onto your work surface and add the two salmon filets, skin side down, to the center. Brush the salmon with some of the soy sauce glaze (you won’t use it all here). Slice ½ a lemon into rounds and top each filet with 1-2 slices of fresh lemon.

Wrap the salmon: Fold the parchment paper over the salmon and then fold the sides shut to create a parcel. I like to do this as the fish will steam and stay nice and moist rather than dry out on the sheet pan. Set the salmon parcel to one side for now.

Coat the green beans: Now add 2 cups green beans to the remaining salmon marinade. Sprinkle with ¼ tsp salt and ½ tsp sesame seeds.

Bake: Once your timer for the potatoes goes off after 15 minutes, remove the baking sheet from the oven and flip the potatoes. Now, add the salmon parcel and the marinaded green beans to the baking sheet.

Bake everything together for 10-15 minutes more or until the salmon is cooked to 145℉ (I use an instant read thermometer to check the internal temperature of my fish. No need to remove the paper to check it—just insert the thermometer through the paper or the top of the fold!). If your fish is cut thinner or is cooking faster than the veggies, remove the salmon parcel from the baking sheet when it reaches 145℉ and give the veggies an extra 5 minutes in the oven, if needed.

Serve: Adjust the seasonings as needed. Serve, and enjoy your salmon sheet pan dinner!

Storage & Reheating

More One Pan Meals to Try

Cheesy Skillet Ravioli

$14.36 recipe / $3.59 serving

One Pot Chicken and Rice

$6.18 recipe / $1.54 serving

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

Sheet Pan BBQ Meatloaf Dinner

$6.27 recipe / $3.14 serving

The post One Pan Salmon Dinner appeared first on Budget Bytes.

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 Fish Soup Recipe

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Fish Soup Recipe

This Budget-Friendly Fish Soup is made with frozen tilapia, butter beans, and a smoky tomato broth. It's easy, affordable, and downright delicious!

Course Dinner, Main Course, Soup

Cuisine American

Total Cost $11.33 recipe / $1.41 serving

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings (1.5 cups per serving)

Calories 212kcal

Author Jess Rice

Equipment

• Large Pot

Ingredients

• 1 onion, (9.5 oz.) large dice $0.54
• ¼ cabbage, (1.5 cups) chopped $0.75
• 3 cloves garlic, minced $0.15
• 2 Tbsp olive oil $0.38
• 1 tsp salt $0.01
• ½ tsp freshly cracked black pepper $0.09
• ¼ tsp red pepper flakes $0.03
• ¼ tsp ground cumin $0.02
• 1 bay leaf $0.12
• 2 x 14.5 oz. cans fire roasted diced tomatoes $1.96
• 1 x 28 oz. can crushed tomatoes $1.96
• 1 cup roasted red peppers (about half a 12 oz. jar), diced* $1.06
• 1 x 16 oz. can butter beans, drained and rinsed $1.47
• 5 cups water $0.00
• 2 frozen tilapia filets, defrosted and cut into 1-inch cubes** $2.44
• 1 Tbsp fresh parsley $0.05
• 1 Tbsp fresh cilantro $0.05
• 1 lime, juiced (about 2 Tbsp) $0.25

Instructions

• Gather ingredients and defrost frozen tilapia according to package directions. (I defrosted mine overnight in the refrigerator, but defrosting in cold water also works in a pinch!)
• Dice onion, chop cabbage, and mince garlic. Add to a large pot with olive oil, salt, pepper, red pepper flakes, cumin, bay leaf. Sauté until softened and glossy, about 5-8 minutes.
• Add canned tomatoes, diced roasted red bell peppers, and butter beans.
• Add water and stir to combine. Bring up to a simmer for 10-15 minutes, until vegetables are all soft and fully cooked.
• While the soup is simmering, slice tilapia into 1/2 inch pieces and add to soup.
• Simmer the soup with tilapia added for only 5 minutes. The pieces of fish will be perfectly white and firm, but not overcooked. Remove from heat, stirring in fresh herbs and lime juice. Adjust salt and pepper, if needed, and enjoy hot.

See how we calculate recipe costs here.

Notes

*I found the flavor of jarred roasted red bell peppers to be more pronounced than roasting fresh ones from scratch. It’s amazing how many peppers they fit in one jar! For flavor and ease of cleanup, I went with jarred roasted peppers instead of fresh ones this time.

**There were 8 filets in one 2lb bag of tilapia from Walmart. I used 2 filets for this budget-friendly fish soup and saved the other filets for later. You can also use another mild white fish like cod or catfish.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 28g | Protein: 16g | Fat: 5g | Sodium: 858mg | Fiber: 8g

how to make Fish Soup step-by-step photos

Gather all of your ingredients and prep fish: Before starting, you should also defrost the frozen tilapia according to the package directions. I defrosted mine overnight in the refrigerator, but defrosting in cold water also works if you’re short on time. To do this, submerge the frozen fish (in its sealed bag) in a bowl of cold water. Change the water every 30 minutes or so until the fish is fully thawed. It should thaw within 30 minutes to an hour.

Prep and sauté the veggies: Start by dicing 1 onion, chopping ¼ cabbage, and mincing 3 cloves of garlic. Add the prepped veggies and garlic to a large pot, along with 2 Tbsp olive oil, 1 tsp salt, ½ tsp black pepper, ¼ tsp red pepper flakes, ¼ tsp ground cumin, and a bay leaf. Sauté everything together for about 5-8 minutes, or until the veggies are soft and glossy.

Assemble the soup: Pour in two 14.5 oz. cans of fire-roasted diced tomatoes (with juices), one 28 oz. can crushed tomatoes, 1 cup diced roasted bell peppers, and 1 16 oz. can drained and rinsed butter beans.

Now, add 5 cups of water and stir to combine everything. Bring the soup up to a simmer for about 10-15 minutes until all the vegetables are soft and fully cooked.

Add the fish: You can slice 2 defrosted tilapia filets into 1/2-inch pieces while the soup simmers. When the veggies are fully cooked, add the fish pieces to the soup and simmer for 5 more minutes only. This is more than enough time to cook the fish through without overcooking it.

Season and serve: Take the soup off the heat and stir in 1 Tbsp fresh parsley, 1 Tbsp fresh cilantro, and 2 Tbsp lime juice. Taste and adjust the salt and black pepper as needed, and serve immediately. Enjoy!

Serving Suggestions

If you’re going to serve this white fish soup with anything, I’d go for a slice of sourdough or French bread to dip in that tomato broth. I also think a side of Spanish rice would be an easy way to bulk out each serving into something more substantial. Or you could keep it simple with a quick green salad or even pair it with a gooey spinach and feta grilled cheese if you’re craving something cozy.

Meal Prep It!

If you want to make this soup the day before you plan to serve it, I’d follow the recipe up to step 4 and stop just before adding the fish. Let the soup cool completely, then store it in the fridge overnight. When you’re ready to eat, bring the soup back up to a simmer and continue with the recipe as written—add the fish, simmer for 5 minutes, then stir in the fresh herbs and lime juice. That’s it! This method allows you to get a head start (perfect for busy weeknights or soup swaps!) without overcooking the fish, and everything still tastes fresh and flavorful.

Storage & Reheating

Let any leftovers cool before storing them in the fridge for up to 3 days. You can remove the pieces of tilapia before reheating, if desired, to avoid them overcooking too much. Warm the soup gently on the stovetop or in the microwave, then add the fish during the last few minutes of reheating to heat it through.

More Easy Soup Recipes

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

Cabbage Soup

$8.65 recipe / $1.44 serving

Asparagus Soup

$6.82 recipe / $1.13 serving

Stone Soup

$8.93 recipe / $0.63 serving

The post Budget-Friendly Fish Soup 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.

Easy Recipe for Marry Me Chicken

The name “Marry Me Chicken” supposedly comes from the idea that this dish is so delicious it could inspire a marriage proposal on the spot. And listen—I love my husband, but we all know marriage is a big commitment! (Although my husband claims he married me for my vegan lasagna! Who wants the recipe?!) But I can understand why this recipe has won so many hearts. The chicken breasts are pan-fried until perfectly golden, but the real magic here is in the sauce. It’s tangy, creamy, and perfectly garlicky. It also simmers in the same skillet I cooked the chicken in, picking up every bit of flavor. One bite and you’ll see what all the fuss is about. 😉

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Marry Me Chicken Recipe

This creamy Marry Me Chicken is full of flavor from sun-dried tomatoes, garlic, and Parmesan. Easy enough for weeknights, but fancy enough for date night!

Course Dinner, Main Course

Cuisine American

Total Cost $12.35 recipe / $3.08 serving

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 737kcal

Author Jess Rice

Ingredients

• 2 chicken breasts $5.80
• ¼ tsp salt $0.01
• ⅛ tsp freshly cracked black pepper $0.02
• ¼ cup all-purpose flour $0.03
• 2 Tbsp vegetable oil, divided $0.10
• 2 Tbsp butter, divided $0.24
• ½ onion, julienned (sliced thinly) $0.45
• 4 cloves garlic, minced $0.16
• 1 ½ tsp Italian herb blend $0.30
• ½ Tbsp fresh parsley, minced $0.05
• 1 cup chicken broth* $0.09
• 1 cup heavy cream, room temperature $1.68
• ¼ cup sun-dried tomatoes in oil, diced $1.38
• ¼ cup Parmesan cheese $0.67
• 1 Tbsp fresh basil, torn $0.89
• ½ 16 oz. box rigatoni, cooked** $0.48

Instructions

• Place the chicken into a heavy-duty freezer bag or between two sheets of plastic wrap. Tenderize the chicken, pounding it thin until it’s about 1/2 inch thick.
• Rub all sides of the chicken with salt and pepper and then sprinkle with the flour until completely covered.
• Heat 1 Tbsp oil and 1 Tbsp butter in a skillet on medium heat and brown chicken on both sides for 6-8 minutes. Once the internal temperature reaches 165℉, remove the chicken from the pan and let it rest.
• Add the remaining 1 Tbsp oil to the pan, plus 1 Tbsp butter, sliced onions, and minced garlic. Sauté until onions are softening and turning golden brown.
• Add all herbs (except fresh basil) and deglaze the pan with chicken broth, whisking up all of the bits from the bottom of the pan. Turn heat to medium-low and let it come to a gentle simmer.
• Add heavy cream and sun-dried tomatoes, whisking to combine. Let it simmer on medium-low heat, whisking occasionally until the sauce reduces to a gravy-like consistency.
• Then, add grated Parmesan cheese and fresh basil. Whisk to combine. You’ll notice the sauce will really begin to thicken with the addition of the cheese. Once the cheese is melted, just a minute later, turn off the heat.
• Return cooked chicken breasts to the hot pan, spooning the sauce over the breasts. Serve over the cooked pasta!

See how we calculate recipe costs here.

Notes

*We like to use Better Than Bouillon to make our broths for Budget Bytes recipes. It helps keep costs low!

**There are 8 servings in one 16oz box of rigatoni, but feel free to make the entire box to stretch this meal even further! You can also use any other pasta you like.

The yield on this recipe says 4 because chicken breasts these days are HUGE. Serve half a breast sliced over your favorite pasta and call it a meal. Doing this also keeps this recipe as budget-friendly as possible. Not to mention, there’s plenty of sauce, so that pasta’s necessary.

Nutrition

Serving: 1serving (including the cooked pasta) | Calories: 737kcal | Carbohydrates: 56g | Protein: 37g | Fat: 41g | Sodium: 688mg | Fiber: 3g

how to make Marry Me Chicken step-by-step photos

Gather all of your ingredients.

Pound the chicken: Pop 2 chicken breasts into a heavy-duty freezer bag or layer them between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken into an even thickness, about 1/2 inch thick all the way across.

Coat the chicken: Season each side of the pounded chicken breasts with salt and black pepper. I use ¼ tsp salt and ⅛ tsp black pepper total. Now, cover them with ¼ cup all-purpose flour, evenly coating each side.

Pan-fry the chicken: In a skillet over medium heat, add 1 Tbsp of oil and 1 Tbsp butter. Once hot, add the flour-coated chicken and cook on both sides for 6-8 minutes. They’re done once the internal temperature reaches 165℉. Remove the chicken from the skillet and transfer to a plate. Set aside for now to let the chicken rest.

Make the sauce: Add 1 Tbsp oil, 1 Tbsp butter, ½ an onion (thinly sliced), and 4 cloves minced garlic to the same skillet you cooked the chicken in. Sauté until the onions soften nicely and start turning golden brown.

Add 1 ½ tsp Italian herb blend and ½ Tbsp fresh parsley to the skillet. Pour in 1 cup chicken broth to deglaze the pan and whisk up all the stuck-on bits from the bottom of the pan (this adds flavor!) Turn the heat to medium-low and bring everything to a simmer.

Pour in 1 cup room temperature heavy cream and ¼ cup diced sun-dried tomatoes. Stir to combine. Continue to simmer over medium-low and whisk occasionally until the sauce is reduced. It should resemble a gravy-like consistency once reduced enough.

Once the desired consistency is reached, add ¼ cup grated Parmesan cheese and 1 Tbsp fresh basil. Whisk to evenly distribute the cheese and basil. The sauce will start to thicken pretty quickly as the Parmesan melts. When all the cheese is melted, which will only take a minute, turn the heat off.

Assemble the dish: Add your cooked chicken breasts back into the skillet and spoon some of that creamy sauce overtop.

Serve: Slice each chicken breast in half, plate up your Marry Me Chicken with the cooked rigatoni, and enjoy!

Storage & Reheating

I’d keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or, better yet, on the stovetop until the internal temperature of the chicken reaches 165°F. You can add a splash of broth or water to loosen up the sauce as needed. I wouldn’t really recommend freezing this dish, as cream-based sauces can separate and become grainy after thawing.

Serving Suggestions

I served this Marry Me chicken recipe over rigatoni, but any type of pasta will work out great. My family also loves it over creamy mashed potatoes or with a hunk of warm, crusty bread to soak everything up. A side of sautéed asparagus would also round out the meal nicely. Whatever you choose, just make sure nothing goes to waste…that sauce is gold!

More Easy Chicken Breast Recipes

Spinach Stuffed Chicken Breast

$14.18 recipe / $3.55 serving

Creamy Dijon Chicken

$9.35 recipe / $2.33 serving

Baked Chicken Breast

$12.08 recipe / $3.02 serving

Chicken Marsala

$12.52 recipe / $3.13 serving

The post Marry Me Chicken appeared first on Budget Bytes.

Easy Sourdough Starter Recipe

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

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

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Sourdough Starter

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

Cuisine General

Total Cost $0.07 batch

Prep Time 7 days days

Total Time 7 days days

Servings 1 batch

Calories

Author Jess Rice

Equipment

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

Ingredients

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

Instructions

Directions for Day 1

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

Directions for Day 2

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

Directions for Day 3 to (potentially) Day 14

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

See how we calculate recipe costs here.

Notes

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

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

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

A NOTE ON THE FLOUR USED

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

PREP TIME

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

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

Directions for Day 1

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

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

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

Directions for Day 2

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

Directions for Day 3 to (potentially) Day 14

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

Feeding Your Sourdough Starter

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

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

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

How Do I Know When It’s Ready To Use?

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

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

Storing & Maintaining your Sourdough Starter

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

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

Try These Delicious Bread recipes

No-Knead Bread

$0.33 per loaf

Easy Soda Bread

$0.66 recipe / $0.08 serving

Beer Bread

$2.35 RECIPE / $0.29 SERVING

Honey Wheat Bread

$2.20 recipe / $0.18 slice

The post Sourdough Starter appeared first on Budget Bytes.

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.

Easy Recipe for Cottage Cheese Wraps

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Cottage Cheese Wraps

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

Course Breakfast, Lunch

Cuisine American

Total Cost ($2.30 recipe / $1.15 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 177kcal

Author Jess Rice

Equipment

• Small Blender
• 12×18" Sheet Pan

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

Nutrition

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

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

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

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

Blend everything together until completely smooth with no lumps.

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

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

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

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

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

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

Filling Ideas

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

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

How to Store Cottage Cheese Wraps

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

More cottage cheese recipes

Garlic Herb Whipped Cottage Cheese Dip

$0.84 recipe / $0.21 serving

Cottage Cheese Breakfast Bowls 6 Ways

$1.61/$1.61

Egg Muffins

$2.01 recipe / $0.34 serving

Pineapple Protein Smoothie

$0.98 each

The post Cottage Cheese Wraps appeared first on Budget Bytes.

Easy Stone Soup Recipe

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Stone Soup Recipe

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

Course Soup

Cuisine European

Total Cost (8.93 recipe / $0.99 serving)

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

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

Calories 102kcal

Author Jess Rice

Equipment

• Stock Pot

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

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

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

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

 

Nutrition

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

how to make Stone Soup step-by-step photos

Gather all of your ingredients.

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

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

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

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

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

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

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

What Else Can I Add?

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

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

Storage & Reheating

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

More Chicken Soup recipes

Chicken Noodle Soup

$9.10 recipe / $1.14 serving

Chicken Pot Pie Soup

$10.19 recipe / $1.69 serving

Creamy White Chicken Chili

$11.66 recipe / $1.46 serving

Matzo Ball Soup

$11.83 recipe / $2.37 serving

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