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

Kathleen R

Easy American Goulash Recipe

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

Print Add to Collection Go to Collections

Easy American Goulash

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

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $12.30 recipe / $2.05 serving

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 About 1.5 cups each

Calories 467kcal

Author Beth Moncel

Equipment

• Dutch Oven
• Measuring Cups Spoons

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Video

Notes

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

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

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

Nutrition

Serving: 1.5Cups | Calories: 467kcal | Carbohydrates: 50g | Protein: 22g | Fat: 19g | Sodium: 920mg | Fiber: 5g

How to Make American Goulash Step-By-Step Photos

Gather all of your ingredients.

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

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

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

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

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

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

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

Serving Suggestions

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

Can You Freeze Goulash?

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

More One Pot Pasta Recipes

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

Cheesy Skillet Ravioli

$14.36 recipe / $3.59 serving

Beef Stroganoff

$5.54 recipe / $1.39 serving

One Pot Creamy Pesto Chicken Pasta

$11.77 recipe / $2.94 serving

The post Easy American Goulash appeared first on Budget Bytes.

Easy Fish Soup Recipe

Print Add to Collection Go to Collections

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.

Print Add to Collection Go to Collections

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. 😉

Print Add to Collection Go to Collections

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 Carrot Cake Recipe

This recipe is just like my carrot muffins recipe, except I scaled it up to bake in a 9×13” baking dish and smothered it in the BEST carrot cake frosting made with cream cheese, butter, powdered sugar, and a touch of vanilla. I always use freshly grated carrots for the best texture and flavor, and I promise it’s worth the extra few minutes. Everything else is just super simple staples you probably already have on hand! This cake is my only choice for a last-minute dessert for Easter, birthdays, or, honestly, anytime I want a lightly spiced, moist carrot cake (which is often!!).

Print Add to Collection Go to Collections

Carrot Cake Recipe

This Carrot Cake recipe is soft, moist, and topped with the best cream cheese frosting EVER. Made with simple pantry staples and freshly grated carrots!

Course Dessert

Cuisine European, General

Total Cost $13.92 recipe / $0.93 serving

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 15 slices

Calories 533kcal

Author Marsha McDougal

Equipment

• 9×13 Baking Dish
• Handheld Mixer

Ingredients

Cake

• 3 cups finely grated carrots (4-5 large carrots) $1.00
• 2 cups all-purpose flour $0.36
• 1 ½ tsp baking powder $0.06
• ½ tsp baking soda $0.01
• ½ tsp salt $0.02
• 1 ½ tsp ground cinnamon $0.15
• ¼ tsp ground nutmeg $0.04
• ½ tsp ground ginger $0.05
• 4 large eggs, lightly beaten $1.48
• 1 cup dark brown sugar $0.48
• 1 cup granulated sugar $0.96
• ⅔ cup unsweetened applesauce* $0.40
• ¾ cup cooking oil* $0.48
• 2 tsp vanilla extract $1.30
• ¾ cups golden raisins, optional** $1.49

Frosting

• 8 oz. cream cheese, softened $2.00
• 6 Tbsp salted butter, softened $0.74
• 1 tsp vanilla extract $0.65
• 3 cups powdered sugar $1.50
• ½ cup chopped pecans, to garnish $0.75

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 dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger) until well combined.
• In a separate bowl, whisk together the wet ingredients (eggs, brown sugar, granulated sugar, applesauce, oil, and vanilla extract) until well combined.
• Add the wet ingredients to the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix.
• Add the grated carrots and raisins to the bowl and fold them into the batter until just combined.
• Pour the batter into a greased or parchment-lined 9×13” baking dish*** and bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool completely at room temperature before frosting.
• To make the frosting, combine the softened cream cheese, softened butter, vanilla extract, and 1 cup of powdered sugar in a large bowl and mix using a handheld mixer until smooth. Then, continue to add the rest of the powdered sugar (1 cup at a time). Blend together until creamy and smooth.
• Once the cake has cooled, spread the cream cheese icing on top, then sprinkle the chopped pecans on top. Slice into 15 slices or your desired amount of servings, and enjoy!

See how we calculate recipe costs here.

Notes

*The combination of both oil and applesauce keeps the cake moist. You also gain more flavor and moisture by incorporating the applesauce.

**I love adding golden raisins to my batter for a little added sweetness and texture. Feel free to leave them out.

***I chose to line my baking dish with parchment paper just to make it easier to remove the cake completely after it was done. But this step is also optional.

Nutrition

Serving: 1slice | Calories: 533kcal | Carbohydrates: 75g | Protein: 5g | Fat: 25g | Sodium: 276mg | Fiber: 2g

how to make Carrot Cake step-by-step photos

Gather all of your ingredients.

Grate the carrots: Preheat your oven to 350°F. If you haven’t already, wash, peel, and grate 4-5 large carrots using a box grater. I use the small/fine holes on my box grater. You need 3 cups of finely grated carrots for this recipe. Set the grated carrots to one side.

Whisk together the dry ingredients: Add 2 cups flour, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ½ tsp ground ginger to a large mixing bowl. Mix until well combined.

Whisk together the wet ingredients: Add 4 large eggs, 1 cup dark brown sugar, 1 cup granulated sugar, ⅔ cup apple sauce, ¾ cup cooking oil, and 2 tsp vanilla extract to a separate mixing bowl. Whisk until well combined.

Make the batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be very careful not to overmix at this point.

To the cake batter, add the grated carrots and ¾ cup golden raisins (if using) and fold them in carefully until just combined.

Bake: Either grease a 9×13” baking dish with butter or line it with parchment paper, as I did here. Pour the batter into the prepared baking dish. Bake in your preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean (with no wet batter).

Let the cake cool completely at room temperature before you add the cream cheese frosting.

Make the frosting: Add 8 oz. softened cream cheese, 6 Tbsp softened butter, 1 tsp vanilla extract, and 1 cup of powdered sugar to a large bowl.

Use a handheld mixer to mix the frosting ingredients together. Now, continue to add the rest of the powdered sugar (1 cup at a time). Keep mixing with the mixer after each addition. Blend until all the powdered sugar is added and the frosting is creamy and smooth.

When your cake is cooled (and only when it is cooled!), spread the homemade cream cheese frosting on top.

Now, sprinkle ½ cup chopped pecans over top. Slice your sheet pan carrot cake into 15 slices (or as many slices as you want), and serve!

Can I Make this A Layer Cake?

How to Store

Keep any leftover slices in an airtight container (or wrapped in plastic wrap) in the fridge for up to 3 days. Let them sit out at room temperature for about 15 minutes before serving to let the frosting soften a bit. I actually really like my carrot cake most after it’s had a little time to rest. The flavors deepen, and the frosting soaks into the cake just a bit, making it extra moist and dreamy. You can also freeze the unfrosted cake for up to 3 months. Let it thaw at room temperature before frosting.

More Easy Cake Recipes

“Do Nothing” Cake

$9.31 recipe / $0.62 serving

Strawberry Sheet Cake

$11.72 recipe / $0.78 serving

Banana Cake

$10.80 recipe / $0.72 serving

Coffee Cake

$6.31 recipe / $0.70 serving

The post Carrot Cake appeared first on Budget Bytes.

“Absolutely love this soup! I’ve made it twice in the last month (mainly because my dad gave me a cabbage bigger than a bowling ball 😂 ) but it’s so good! I add ground beef & barley to it to beef it up a little but it’s just packed with flavor in general. Thank you so much for this recipe.”

Chantel

Easy Recipe for Cabbage Soup

The classic “cabbage soup diet” recipe has taken many forms over the years, but they all have one thing in common—they’re stuffed full of non-starchy vegetables swimming in a flavorful herb-filled broth. Cabbage is the star here, giving the soup plenty of volume, fiber, and nutrients, all for just pennies. I also throw in green bell pepper, green beans, and fresh parsley to round out the medley of flavors (and sneak in even more greens!). This recipe is serious proof that budget-friendly meals can still be wholesome, satisfying, AND downright delicious!

Print Add to Collection Go to Collections

Cabbage Soup Recipe

This delicious Cabbage Soup recipe is super healthy, chock-full of flavorful vegetables, and perfect for cold fall and winter days.

Course Dinner, Soup

Cuisine American

Total Cost $8.65 recipe. /$1.44 serving

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 2 cups each

Calories 133kcal

Author Beth Moncel

Equipment

• Dutch Oven
• Measuring Cups Spoons
• Chef’s Knife
• Garlic Press

Ingredients

• 4 cloves garlic $0.20
• 1 yellow onion $0.78
• 4 carrots $0.36
• 4 ribs celery $0.60
• 1 green bell pepper $0.86
• 6 cups chopped cabbage (½ head) $1.51
• 1 Tbsp olive oil $0.19
• 1 28 oz. can diced tomatoes* $1.48
• 1 8 oz. can tomato sauce** $0.48
• 1/2 lb. frozen green beans $0.64
• 1/4 cup chopped parsley $0.23
• 1/2 Tbsp smoked paprika $0.15
• 1 tsp dried oregano $0.10
• 1/2 tsp dried thyme $0.05
• 1/4 tsp freshly cracked black pepper $0.05
• 6 cups vegetable broth $0.54
• 1 tsp salt $0.01
• 1 Tbsp lemon juice*** $0.05

Instructions

• Mince your garlic cloves, dice the onion, peel and slice the carrots, slice the celery, dice the bell pepper, and chop the cabbage into 1-inch pieces.
• Add the prepared garlic, onion, carrots, celery, bell pepper, and olive oil to a pot with over medium heat. Sauté until the onions soften.
• Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook for 1-2 more minutes.
• Add the cabbage to the pot along with the vegetable broth and stir to combine.
• Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow it to continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.
• Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.

See how we calculate recipe costs here.

Video

Notes

*I use petite diced tomatoes, but regular canned diced tomatoes also work.

**For anyone living outside of the U.S., our tomato sauce is puréed cooked tomatoes with a little salt and sometimes a small amount of added seasoning (like onion powder). The closest alternative will probably be passata.

***This is the secret ingredient! A little bit of lemon juice at the end gives the soup a shot of brightness and keeps the flavors from being too heavy. Don’t skip this one!

Nutrition

Serving: 2cups | Calories: 133kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Sodium: 1783mg | Fiber: 7g

How to Make Cabbage Soup Step-by-Step Photos

Gather all of your ingredients.

Prep the veggies: Mince four cloves of garlic, dice one yellow onion, peel and slice 4 carrots, slice 4 stalks of celery, dice one green bell pepper, and chop 1/2 head of cabbage into one-inch pieces (about 5-6 cups once chopped).

Sauté the veggies: Add the prepared veggies and garlic to a large soup pot with one tablespoon olive oil. Sauté over medium heat until softened.

Make the soup: Add one 28oz. can diced tomatoes (I used petite diced), one 8oz. can tomato sauce, ½ lb. frozen green beans, ¼ cup chopped fresh parsley, ½ Tbsp smoked paprika, 1 tsp dried oregano, ½ tsp dried thyme, and ¼ tsp pepper. Stir to combine and cook for another minute or two.

Add the chopped cabbage to the pot along with 6 cups of vegetable broth.

Simmer: Stir everything together, place a lid on the pot, and turn the heat up to medium-high. Allow the soup to come to a boil, then reduce the heat to medium-low. Let the soup simmer over medium-low, stirring occasionally, for about 40 minutes, or until the cabbage is to your desired tenderness.

Season: Once the cabbage is tender, season the soup with salt, starting with 1/2 teaspoon, then adding more to taste (I used 1 tsp total). Next, add one tablespoon of lemon juice, which really helps brighten the flavors. 

Serve: And then slurp down all that vegetable-y goodness! I garnished my cabbage soup with a little more freshly cracked black pepper, but that’s totally optional. Serve, and enjoy!

Serving Suggestions

This cabbage soup recipe goes great with some crusty bread (garlic or not) to soak up that delicious broth! A warm and buttery dinner roll is also absolutely delightful. But if I’m craving something heartier, I’ll pair it with a sandwich, and a Reuben sandwich sounds like the perfect choice to me!

How to Store Leftover Cabbage Soup

This recipe makes a really large batch, so it’s a good idea to freeze about half of it, just in case you can’t eat all of it within about 3-4 days. To freeze this soup, divide it into single-serving portions, chill it completely in the refrigerator first, then transfer it to the freezer for longer storage. Keep in the freezer for up to three months.

More Delicious Cabbage recipes

Cabbage Steaks

$3.60 servings / $0.90 recipe

Fried Cabbage

$3.39 recipe / $0.85 serving

Corned Beef and Cabbage

$22.63 recipe / $3.77 serving

Cabbage Casserole

$9.47 recipe / $0.78 serving

The post Cabbage Soup appeared first on Budget Bytes.

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!

Print Add to Collection Go to Collections

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 Stone Soup Recipe

Print Add to Collection Go to Collections

Stone Soup Recipe

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

Course Soup

Cuisine European

Total Cost (8.93 recipe / $0.99 serving)

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

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

Calories 102kcal

Author Jess Rice

Equipment

• Stock Pot

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

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

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

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

 

Nutrition

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

how to make Stone Soup step-by-step photos

Gather all of your ingredients.

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

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

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

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

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

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

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

What Else Can I Add?

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

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

Storage & Reheating

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

More Chicken Soup recipes

Chicken Noodle Soup

$9.10 recipe / $1.14 serving

Chicken Pot Pie Soup

$10.19 recipe / $1.69 serving

Creamy White Chicken Chili

$11.66 recipe / $1.46 serving

Matzo Ball Soup

$11.83 recipe / $2.37 serving

The post Stone Soup appeared first on Budget Bytes.

Easy Banana Muffin Recipe

This recipe for banana muffins is a lot like our banana bread recipe, but with a little yogurt added for extra moisture. The combination of oil and yogurt keeps the muffins soft and tender, while a touch of cinnamon and nutmeg adds just the right amount of warmth. I also only use simple pantry ingredients, and this recipe is a great way to use up overly ripe bananas. I highly recommend making a double-batch and keeping some in the freezer (yep, they freeze perfectly!) to get ahead on your breakfast meal prep.

Print Add to Collection Go to Collections

Banana Muffins Recipe

These easy Banana Muffins are moist and fluffy, made with ripe bananas, yogurt, and pantry staples. The perfect quick and easy breakfast!

Course Breakfast

Cuisine American

Total Cost ($4.15 recipe / $0.35 serving)

Prep Time 15 minutes minutes

Cook Time 33 minutes minutes

Total Time 48 minutes minutes

Servings 12 muffins

Calories 259kcal

Author Marsha McDougal

Equipment

• Muffin Pan
• Hand Mixer
• 2 Mixing Bowls

Ingredients

• 4 Tbsp salted butter, room temperature $0.54
• ¼ cup cooking oil $0.16
• ½ cup granulated sugar $0.18
• ½ cup brown sugar $0.26
• 1.5 cups mashed ripe bananas (about 3-4 bananas) $0.84
• 2 large eggs, room temperature* $0.74
• ¼ cup plain yogurt, room temperature** $0.27
• 1 tsp vanilla extract $0.65
• 2 cups all-purpose flour $0.40
• 1 tsp baking powder $0.04
• ½ tsp baking soda $0.01
• ½ tsp salt $0.02
• ¼ tsp ground nutmeg $0.02
• ¼ tsp ground cinnamon $0.02

Instructions

• Preheat the oven to 350ºF. Add the room-temperature butter, cooking oil, granulated sugar, and brown sugar to a mixing bowl. Use a hand mixer or stand mixer to beat the ingredients together until they become light and creamy.
• Mash the bananas well, then add them to the mixing bowl with the butter and sugar, along with the eggs, yogurt, and vanilla extract. Use the mixer again to beat the ingredients together until smooth.
• In a separate mixing bowl, stir together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined.
• Pour the flour mixture into the bowl of wet ingredients and fold them together just until combined. Do not overmix.***
• Divide the batter evenly between 12 greased or lined muffin wells.
• Bake the banana muffins for 30-35 minutes in the preheated oven or until they have risen all the way in the center, have browned nicely, and a toothpick inserted into the center comes out clean (crumbs are okay, but no wet batter). Mine took about 32 minutes to bake.
• 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

*Be sure to use room-temperature salted butter, yogurt, and eggs to ensure the batter comes together smoothly.

**Plain Greek yogurt can also be used.

***Avoid overmixing the batter by gently folding the dry ingredients into the wet ingredients. Mix until just barely combined with no traces of flour in the bowl. This will help create perfectly light and soft muffins!

Nutrition

Serving: 1muffin | Calories: 259kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Sodium: 225mg | Fiber: 1g

how to make Banana Muffins step-by-step photos

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

Cream the butter and sugar: Add 4 Tbsp room-temperature salted butter, ¼ cup cooking oil, ½ cup granulated sugar, and ½ cup brown sugar to a mixing bowl.

Using a hand mixer, cream together the butter, oil, and sugars until light and creamy.

Mash the bananas: If you haven’t already, mash 3-4 ripe bananas well using the back of a fork. It’s okay if there are still some little lumps. You need 1.5 cups of mashed bananas in total.

Make the batter: Add the mashed bananas to a mixing bowl with the creamed butter and sugar. Now add 2 large room-temperature eggs, ¼ cup room-temperature plain yogurt, and 1 tsp vanilla extract to the same bowl. Use your hand mixer to beat them together until nice and smooth.

In a different mixing bowl, add 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, ¼ tsp ground nutmeg, and ¼ tsp ground cinnamon. Mix together until well combined.

Add the dry ingredients to the bowl of wet ingredients. Carefully fold them together until just combined. It’s very important not to overmix at this point, as that can create tough muffins rather than light and fluffy ones.

Bake: Grease a muffin pan with butter (or use muffin liners) and divide the batter between 12 muffin wells.

What Else Can I Add?

I really love the simplicity of these muffins because the banana flavor truly shines through. But, sometimes, I like to mix it up and add extra ingredients for a little variety. Here are a few of my favorite additions:

• Chocolate chips and cocoa powder to make banana chocolate muffins!
• Dried fruit, like raisins, cranberries, or chopped apricots
• Chopped walnuts or pecans
• Fresh blueberries (use 1 cup)
• Add a streusel topping (the one from my apple cinnamon muffin recipe would be delicious)
• Once cooled, top with a cream cheese frosting to make banana cake-style muffins

Storage Instructions

Let your homemade banana muffins cool before transferring them into an airtight container in the fridge for 4-5 days. For longer storage, place the muffins in a freezer-safe bag or container and freeze them for up to 3 months. You can thaw them at room temperature, but honestly, I usually just warm them in the microwave for about 30 seconds until they’re thawed and warm!

More Easy Muffin Recipes

Zucchini Muffins

$3.53 recipe / $0.44 each

Lemon Blueberry Muffins

$7.00 recipe / $0.70 serving

Homemade Blueberry Muffins

$3.83 recipe / $0.48 each

Carrot Cake Muffins

$4.55 recipe / $0.45 each

The post Banana Muffins appeared first on Budget Bytes.

Easy Recipe for Reuben Sandwiches

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

Print Add to Collection Go to Collections

Reuben Sandwich Recipe

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

Course Lunch

Cuisine American

Total Cost ($12.11 recipe / $3.02 serving)

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 sandwiches

Calories 818kcal

Author Marsha McDougal

Equipment

• Skillet

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

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

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

Nutrition

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

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

Gather all of your ingredients.

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

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

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

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

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

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

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

Serving Suggestions

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

More Delicious Sandwich Recipes

Chicken Club Sandwich

$16.57 recipe / $4.14 serving

Philly Cheesesteak Recipe

$16.27 recipe / $3.25 serving

Shrimp Po’ Boys

$12.89 recipe / $2.14 serving

Muffaletta Roll Ups

$14.14 recipe / $2.02 serving

The post Reuben Sandwiches appeared first on Budget Bytes.