Easy Potato Corn Chowder Recipe

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

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Potato Corn Chowder Recipe

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

Course Main Course, Soup

Cuisine American

Total Cost ($5.46 recipe / $0.68 serving)

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings (1.5 cups per serving)

Calories 196kcal

Author Jess Rice

Equipment

• Large Soup Pot

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Notes

*I use the Better Than Bouillon brand.

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

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

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

Nutrition

Serving: 1.5cups | Calories: 196kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Sodium: 786mg | Fiber: 4g

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

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

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

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

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

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

Serving Suggestions

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

How to Store

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

More Hearty Soups with Potato

Split Pea Soup

$9.51 recipe / $1.58 serving

Chicken Pot Pie Soup

$10.19 recipe / $1.69 serving

Kapusniak (Ukrainian Sauerkraut Soup)

$11.33 recipe / $1.13 serving

Creamy Potato Soup

$6.16 recipe / $1.02 serving

The post Potato Corn Chowder appeared first on Budget Bytes.

Serving Suggestions

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

Storage and Reheating

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

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Cheesy Skillet Ravioli Recipe

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

Course Main Course

Cuisine Amercian, Italian

Total Cost ($14.36 recipe / $3.59 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 718kcal

Author Marsha McDougal

Equipment

• Large Deep Skillet

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

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

Nutrition

Serving: 1serving | Calories: 718kcal | Carbohydrates: 77g | Protein: 34g | Fat: 32g | Sodium: 2194mg | Fiber: 8g

how to make Cheesy Skillet Ravioli — step by step photos

Gather all of your ingredients.

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

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

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

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

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

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

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

More Cheesy Pasta Recipes

Baked Ravioli

$16.18 recipe / $2.70 serving

Stuffed Shells With Ground Beef

$17.13 recipe / $2.85 serving

Baked Mostaccioli

15.53 recipe / 1.94 serving

Easy Homemade Lasagna

$16.19 recipe / $1.80 serving

The post Cheesy Skillet Ravioli appeared first on Budget Bytes.

Can I Use Boneless Chicken Breasts?

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

How to Serve

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

Storage and Reheating

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

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Greek Chicken and Orzo Recipe

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

Course Main Course

Cuisine Greek, Mediterranean

Total Cost ($13.48 recipe / $3.37 serving)

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 467kcal

Author Marsha McDougal

Equipment

• Large Deep Skillet

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 467kcal | Carbohydrates: 45g | Protein: 37g | Fat: 15g | Sodium: 1357mg | Fiber: 4g

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

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

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

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

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

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

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

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

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

More Easy Chicken Orzo Recipes

One Pot Lemon Pepper Chicken with Orzo

$7.54 recipe / $1.89 serving

Orzo Pasta Salad

$9.99 recipe / $1.24 serving

Tuscan Orzo

($7.54 recipe / $1.88 serving)

Parmesan Portobello Orzo

$5.22 recipe / $0.87 serving

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

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

Matthew

What’s in Chicken and Rice?

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

What Veggies Can I Add?

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

What to Serve with Chicken and Rice?

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

Storage & Reheating

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

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One Pot Chicken and Rice

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

Course Dinner, Main Course

Cuisine American

Total Cost $6.18 recipe / $1.54 serving

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Calories 421kcal

Author Beth Moncel

Equipment

• Deep Stainless Steel Skillet
• Measuring Cups Spoons
• Liquid Measuring Cup

Ingredients

• 2 tsp paprika $0.20
• 1 tsp dried oregano $0.10
• 1 tsp dried thyme $0.10
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/4 tsp salt $0.02
• 1/4 tsp pepper $0.02
• 1.25 lbs. boneless, skinless chicken thighs (4-5 thighs) $4.59
• 2 Tbsp cooking oil, divided $0.08
• 1 yellow onion, diced $0.32
• 1 cup long-grain white rice (uncooked) $0.32
• 1.75 cups vegetable broth $0.23
• 1 Tbsp chopped parsley (optional garnish) $0.10

Instructions

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

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 42g | Protein: 31g | Fat: 13g | Sodium: 688mg | Fiber: 2g

How to Make Chicken and Rice – Step by Step Photos

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

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

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

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

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

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

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

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

More One Pot Chicken Recipes

One Pot Teriyaki Chicken and Rice

$6.26 recipe / $1.57 serving

Creamy Chicken and Rice Skillet

$7.12 recipe / $1.78 serving

Chicken and Dumplings

$7.26 recipe / $1.21 serving

One Pot Creamy Pesto Chicken Pasta

$11.77 recipe / $2.94 serving

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

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

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

Sara

Budget-Friendly Version

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

Beef Alternatives

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

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Beef Stroganoff

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

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $5.54 recipe / $1.39 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 about 1.5 cups each

Calories 476kcal

Author Beth Moncel

Equipment

• Chef’s Knife
• White Cutting Boards
• Liquid Measuring Cup

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1.5Cups | Calories: 476kcal | Carbohydrates: 44g | Protein: 22g | Fat: 24g | Sodium: 614mg | Fiber: 3g

How to Make Beef Stroganoff – Step by Step Photos

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

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

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

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

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

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

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

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

More One Pot Pastas to Try

Easy American Goulash

$10.96 recipe / $1.83 serving

One Pot Creamy Cajun Chicken Pasta

$9.41 recipe / $2.35 serving

One Pot Veggie Pasta

$7.99 recipe / $2.00

Beef Taco Pasta

$10.33 recipe / $1.72 serving

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

The post Beef Stroganoff appeared first on Budget Bytes.

“Such a great dish! I think we’ve had it at least twice a month now for a year and it’s here to stay. 😋 Quick and easy, and so delicious! Also always a hit when we make it for guests.”

Céline

Chicken, Spinach, and Tomatoes Optional

This recipe idea started as just pasta and sauce. Because sometimes that’s all you need to be satisfied. But I like to rummage through my pantry, fridge, and freezer to find leftover ingredients that can be added to whatever I’m cooking. So I ended up with this creamy pesto chicken pasta, with spinach and sun dried tomatoes. But I ate it as just pasta and sauce during testing and it still made me do the happy chair wiggle.

What Type of Pasta Should I Use?

I used penne pasta, but bowties or rotini would also work well. Because this pasta to broth ratio is very important in one pot pastas I can’t vouch for alternative pastas like gluten-free, rice, chickpea, or even whole wheat pasta. They absorb broth differently than semolina pasta and may not work the same in this recipe.

Serving Suggestions

This recipe is already one filling, complete meal in itself…but I’d never say no to some easy sides. ;) My homemade garlic bread would be perfect for sopping up any leftover sauce. And a simple green salad tossed with balsamic vinaigrette would balance out the richness of the pasta. But if you’re looking to stretch this dish even further, I’d make some roasted carrots or balsamic mushrooms to serve on the side.

Storage & Reheating

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One Pot Creamy Pesto Chicken Pasta

This super lush and Creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes! 

Course Dinner, Main Course

Cuisine American

Total Cost $11.77 recipe / $2.94 serving

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 748.68kcal

Author Beth Moncel

Ingredients

• 1 lb. boneless, skinless chicken breast $6.25
• 2 Tbsp butter $0.28
• 2 cloves garlic $0.16
• 1/2 lb. penne pasta $0.67
• 1.5 cups chicken broth $0.20
• 1 cup milk $0.19
• 3 oz. cream cheese* $0.80
• 1/3 cup basil pesto $0.73
• 1/4 cup grated Parmesan $0.44
• freshly cracked pepper $0.03
• 1 pinch crushed red pepper $0.02

Optional Add-Ins

• 3 cup fresh spinach $0.90
• 1/4 cup sliced sun dried tomatoes $1.10

Instructions

• Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
• While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
• Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.
• Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
• Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
• If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.

See how we calculate recipe costs here.

Video

Notes

*Cream cheese usually has markings on the outer wrapping showing lines for each ounce. Use this as a guide to cut three ounces from the block.

Nutrition

Serving: 1Serving | Calories: 748.68kcal | Carbohydrates: 52.55g | Protein: 41.75g | Fat: 41.53g | Sodium: 1099.28mg | Fiber: 4.1g

Scroll down for the step by step photos!

How to Make Creamy Pesto Chicken Pasta – Step by Step Photos

Cut one pound of boneless, skinless chicken breast into 1-inch pieces. Add 2 Tbsp butter to a deep skillet and melt over medium heat. Add the chicken pieces and sauté until the chicken is slightly browned on the outside. Add 2 cloves of minced garlic and sauté for one minute more. (I’m using an OXO 4-quart covered skillet)

Add 1/2 lb. uncooked penne pasta and 1.5 cups of chicken broth to the skillet. Stir briefly to dissolve any browned bits from the bottom of the skillet.

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil.

Once the broth comes to a full boil, give the pasta a brief stir, replace the lid, turn the heat down to medium-low and let it continue to simmer for about 8 minutes, or until the pasta is tender and most of the broth absorbed. Stir the pasta every two minutes or so as it simmers, replacing the lid each time.

Add 3 oz. cream cheese (cut into chunks), 1/3 cup pesto, and 1 cup milk to the skillet. Stir and cook the mixture over medium until the cream cheese has fully melted and the sauce is creamy.

Once the cream cheese has fully melted in, add 1/4 cup grated Parmesan and stir to combine.

If you’re adding the 3 cups of fresh spinach and 1/4 cup sliced sun dried tomatoes, like I did, add them once the sauce is finished and stir just until the spinach has wilted, then remove the skillet from the heat.

Whether you are using spinach and sun dried tomatoes or not, finish the creamy pesto chicken pasta off with some freshly cracked pepper and a pinch of crushed red pepper flakes. The little pops of flavor that these two bring to the dish really take it to the next level!

Dive in! :)

More One Pot Pasta Recipes

One Pot Chili Mac

$9.79 recipe / $1.63 serving

One Pot Bacon Broccoli Mac and Cheese

$6.81 recipe / $1.70 serving

Beef Stroganoff

$5.54 recipe / $1.39 serving

One Pot Creamy Cajun Chicken Pasta

$9.41 recipe / $2.35 serving

The post One Pot Creamy Pesto Chicken Pasta appeared first on Budget Bytes.

What to Serve with Beef Stew

This easy recipe is incredibly filling as it is, so I usually sprinkle over some fresh chopped parsley and serve it with crusty bread on the side. But you can serve it with any side you usually enjoy with a stew—rice, egg noodles, cheesy biscuits, popovers, you name it! I sometimes add a simple veggie side if I get a good deal on some fresh produce at the store, like sautéed green beans or roasted butternut squash.

Storage & Reheating

This recipe for beef stew is one of my favorite things to make ahead. The flavors develop more, and the herbs become fragrant after sitting in the fridge overnight. To store, let it cool to room temperature, then cover and refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. It’s best to portion it out into smaller containers for easier thawing. Let them thaw overnight before reheating on the stovetop or in the microwave. I sometimes add a splash or two of beef broth to thin it out as needed.

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Beef Stew Recipe

This hearty Beef Stew recipe cooks up effortlessly on the stovetop and is packed with tender chunks of beef, hearty vegetables, and a rich broth.

Course Main Course

Cuisine American

Total Cost ($17.78 recipe / $2.96 serving)

Prep Time 15 minutes minutes

Cook Time 1 hour hour 50 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 6 servings

Calories 377kcal

Author Marsha McDougal

Equipment

• Dutch Oven

Ingredients

• 1 yellow onion $0.39
• 3 carrots $0.75
• 3 celery sticks $0.60
• 4 cloves of garlic $0.32
• 1 ½ lb. beef stew meat $11.34
• 1 ½ tsp salt, divided $0.07
• ¾ tsp freshly ground black pepper, divided $0.05
• 3 Tbsp all-purpose flour $0.06
• 4 Tbsp cooking oil, divided $0.16
• 3 Tbsp tomato paste $0.45
• 1 ½ tsp dried thyme $0.15
• 1 ½ tsp dried rosemary $0.15
• ½ cup red wine $0.75
• 1 Tbsp Worcestershire sauce $0.15
• 5 cups beef broth $0.85
• 2 bay leaves $0.30
• 1 lb. gold potatoes $1.20
• salt and pepper to taste $0.04

Instructions

• Start by prepping the vegetables. Dice the onion, slice the carrots and celery, and mince the garlic cloves. Set the vegetables to the side.
• Place the stew meat on a cutting board or in a large bowl. Season with 1 tsp salt and ½ tsp black pepper. Now sprinkle the flour over the meat. Toss the meat until it's evenly coated in the flour.
• Heat a large pot or Dutch oven over medium-high heat. Once the pot is hot, add 2 Tbsp of cooking oil. Add half of the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on the second side.
• Remove and transfer the first batch of stew meat to a separate plate. Add 1-2 more Tbsp of oil to the pot and repeat the steps of browning the second batch of stew meat. Remove all of the meat and set aside.
• Turn the heat down to medium heat and add the onion, carrots, celery, and garlic. Stir and sauté for 2-3 minutes or until the onions are translucent.
• Now add in the tomato paste, dried thyme, dried rosemary, ½ tsp salt, and ¼ tsp black pepper. Stir and continue to cook for 1 minute.
• Add the red wine to deglaze the pot. Stir and scrape up any brown bits that may be stuck to the bottom of the pot. Now, add the beef back to the pot with the Worcestershire sauce and pour in the beef broth. Add the bay leaves and give everything a good stir.
• Place the lid on top and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour, stirring occasionally, or until the meat is tender. I let my meat simmer for 1 hour and 15 minutes.
• While the stew is simmering, peel and chop the potatoes. Once the beef is tender, add the chopped potatoes to the pot, place the lid back on top, and continue to simmer until the potatoes are tender, for about 20-30 minutes.
• Give the stew a taste, and add more salt and pepper if needed. I added ¼ tsp salt and ¼ tsp black pepper. Remove the bay leaves, garnish with parsley (optional), and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 24g | Protein: 30g | Fat: 16g | Sodium: 1518mg | Fiber: 4g

how to make Beef Stew – step by step photos

Start by prepping the vegetables. Dice 1 yellow onion, slice 3 carrots, and 3 celery sticks, and mince 4 garlic cloves. Set the vegetables to the side.

Place 1 ½ lb. stew meat on a cutting board or in a large bowl. Season with 1 tsp salt and ½ tsp black pepper. Now sprinkle 3 Tbsp flour over the meat. Toss the meat until it’s evenly coated in the flour.

Heat a large pot or Dutch oven over medium-high heat. Once the pot is hot, add 2 Tbsp of cooking oil. Add half of the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on the second side. Remove and transfer the first batch of stew meat to a separate plate. Add 1-2 more Tbsp of oil to the pot and repeat the steps of browning the second batch of stew meat. Remove all of the meat and set aside.

Turn the heat down to medium heat and add the onion, carrots, celery, and garlic. Stir and sauté for 2-3 minutes or until the onions are translucent.

Now add in 3 Tbsp tomato paste, 1 ½ tsp dried thyme, 1 ½ tsp dried rosemary, ½ tsp salt, and ¼ tsp black pepper. Stir and continue to cook for 1 minute.

Add ½ cup red wine to deglaze the pot. Stir and scrape up any brown bits that may be stuck to the bottom of the pot.

Now, add the beef back to the pot with 1 Tbsp Worcestershire sauce and pour in 5 cups beef broth.

Add 2 bay leaves and give everything a good stir. Place the lid on top and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour, stirring occasionally, or until the meat is tender. I let my meat simmer for 1 hour and 15 minutes.

While the stew is simmering, peel and chop 1 lb. gold potatoes. Once the beef is tender, add the chopped potatoes to the pot, place the lid back on top, and continue to simmer until the potatoes are tender, for about 20-30 minutes.

Give the stew a taste, and add more salt and pepper if needed. I added ¼ tsp salt and ¼ tsp black pepper. Remove the bay leaves, garnish with parsley (optional), and enjoy!

More Stovetop Stew Recipes

Chicken Stew

$12.22 recipe / $2.04 serving

Vegan Peanut Stew

$6.38 recipe / $1.06 serving

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

Chicken and Dumplings

$7.26 recipe / $1.21 serving

The post Beef Stew appeared first on Budget Bytes.

Can I use apple juice instead of apple cider?

I prefer using apple cider in this recipe because it gives a stronger and better apple flavor than regular apple juice. Apple cider is raw, fresh, unfiltered, and usually unpasteurized. Compared to apple juice, which has been filtered and pasteurized to extend its shelf life. With that being said, apple cider can be hard to find when it’s out of season. In those cases, you can use apple juice as a substitute. It just won’t be quite as flavorful!

Serving Ideas

I served this chicken and apples skillet dinner with some sautéed green beans to really let the juicy chicken and the apple cider sauce shine! But it would also be delicious with a hearty side dish, like creamy mashed potatoes, crusty bread (smothered in butter, of course!), rice, or my twice baked sweet potatoes. Or, for something a little lighter, I’d never say no to a crisp salad like this seasonal shaved Brussels sprouts salad. The tangy dressing will pair SO well with the apple and cinnamon flavors in this easy skillet dinner recipe.

Storing Leftovers

You can keep any leftovers in an airtight container in the fridge for up to 3-4 days. The sauce will thicken and reduce slightly after reheating, and the apples may be a little softer, but they’ll still taste delicious the second time around! Reheat it on the stovetop or in the microwave until everything is heated through.

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Chicken and Apples Skillet Recipe

Enjoy the sweet and savory flavors of this one-pan Chicken and Apples Skillet! Made with juicy chicken, sweet apples, and a delicious apple cider sauce.

Course Dinner

Cuisine American

Total Cost $8.00 recipe / $2.00 serving

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 332kcal

Author Marsha McDougal

Equipment

• Large 12" skillet

Ingredients

• 4 boneless, skinless chicken thighs* $5.15
• ¾ tsp salt, divided $0.05
• ½ tsp freshly cracked black pepper $0.02
• ½ tsp garlic powder $0.05
• 1 tsp Italian seasoning $0.10
• 2 Tbsp olive oil $0.32
• 1 small yellow onion $0.39
• 2 medium apples $1.05
• 2 Tbsp butter $0.28
• ½ tsp dried rosemary $0.05
• ½ tsp cinnamon $0.05
• 1 Tbsp brown sugar $0.14
• 1 tsp Dijon mustard $0.02
• ½ cup apple cider $0.25
• ½ cup chicken broth $0.08

Instructions

• Season chicken thighs with ½ tsp salt, black pepper, garlic powder, and Italian seasoning.
• Heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 5 minutes per side).
• While the chicken is cooking, thinly slice the onion, then core and slice the apples. Once the chicken is cooked through, remove it from the skillet and transfer to a clean plate. Cover with aluminum foil to keep warm.
• In the same skillet, melt the butter then add the sliced apples and onions. Gently stir and cook over medium heat for 3-4 minutes until onions are translucent.
• Now add the dried rosemary, cinnamon, ¼ tsp salt, brown sugar, Dijon mustard, apple cider, and chicken broth to the skillet. Give everything a stir and bring the skillet up to a simmer. Simmer the apples for 5-7 minutes until about half of the liquid has reduced.
• Add the cooked chicken back to the skillet. Allow the chicken to heat through. Serve the chicken with cooked apples, onions, and some of the apple cider sauce spooned over top. Enjoy!

See how we calculate recipe costs here.

Notes

*You can easily increase the servings by using 5-6 chicken thighs in this recipe.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 22g | Protein: 23g | Fat: 18g | Sodium: 709mg | Fiber: 3g

how to make Chicken and Apples Skillet – step by step photos

Season 4 chicken thighs with ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and 1 tsp Italian seasoning.

Heat 2 Tbsp olive oil in a large skillet over medium heat. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 5 minutes per side).

While the chicken is cooking, thinly slice 1 small onion, then core and slice 2 medium apples. Once the chicken is cooked through, remove it from the skillet and transfer to a clean plate. Cover with aluminum foil to keep warm.

In the same skillet, melt 2 Tbsp butter then add the sliced apples and onions. Gently stir and cook over medium heat for 3-4 minutes until onions are translucent.

Now add ½ tsp dried rosemary, ½ tsp cinnamon, ¼ tsp salt, 1 Tbsp brown sugar, 1 tsp Dijon mustard, ½ cup apple cider, and ½ cup chicken broth to the skillet.

Give everything a stir and bring the skillet up to a simmer. Simmer the apples for 5-7 minutes until about half of the liquid has reduced.

Add the cooked chicken back to the skillet. Allow the chicken to heat through. Serve the chicken with cooked apples, onions, and some of the apple cider sauce spooned over top. Enjoy!

This easy chicken and apples skillet is the perfect weeknight dinner option when I’m craving something quick and delicious. The chicken is tender and juicy, the apples are soft and sweet, and the sauce is tangy yet balanced—what more could you want? ;)

More Chicken Skillet Recipes

Chicken Marsala

$12.52 recipe / $3.13 serving

Creamy Garlic Chicken

$9.21 recipe / $2.30 serving

Chicken Parmesan

$10.61 recipe / $2.65 serving

Creamy Pesto Chicken

$10.70 recipe / $2.68 serving

The post Chicken and Apples Skillet appeared first on Budget Bytes.

Is there anything better than a hot bowl of soup on a cold day? I don’t think so! Soups are a staple in my house once the weather cools down, and this easy butternut squash black bean soup always hits the spot. The sweetness of the squash mixed with the smoky and spicy flavors from the chili powder, smoked paprika, and fire-roasted tomatoes is absolutely perfect! And I always stock up on canned beans and tomatoes when they go on sale just so I can add them to my favorite soups and chili recipes during the fall and winter months.

Variations to Try!

1. Sweet potatoes can easily be substituted for the butternut squash in this recipe. This would make it like a soup version of my sweet potato black bean skillet! I’d cut the sweet potatoes into ¾-inch cubes and simmer as directed below. This should be more than enough time for them to become fork-tender, but you can go slightly longer if needed.
2. Spinach and regular diced tomatoes are easy substitutes for the kale and fire-roasted tomatoes if that’s what you have in stock. 
3. If you have any leftover roasted butternut squash, try adding it to your soup for even more flavor and texture. I also think corn (canned or frozen) or diced bell peppers would be great additions, too!
4. You can absolutely swap the chicken broth with vegetable broth if you’re keeping this black bean butternut squash soup vegetarian or vegan.

How to Store

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Butternut Squash and Black Bean Soup Recipe

This one-pot Butternut Squash and Black Bean Soup is budget-friendly, super easy to make, and packed with tons of flavor! It’s absolutely perfect any day of the week.

Course Main Course

Cuisine American

Total Cost $8.59 recipe /. $1.43 serving

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings (about 1.5 cups each)

Calories 197kcal

Author Marsha McDougal

Equipment

• Dutch Oven

Ingredients

• 2 lbs. butternut squash, diced into ¾ inch cubes $2.98
• 1 onion, diced $0.39
• 3 cloves garlic, minced $0.24
• 1 Tbsp olive oil $0.12
• 1 ½ tsp chili powder $0.15
• 1 tsp cumin $0.10
• ½ tsp garlic powder $0.05
• ½ tsp smoked paprika $0.05
• ¾ tsp salt $0.05
• ½ tsp freshly cracked black pepper, divided $0.04
• 1 15 oz. can black beans, drained $1.00
• 1 14.5 oz. can fire-roasted diced tomatoes $1.25
• 4 cups chicken broth $0.68
• 4 cups chopped kale $1.49

Instructions

• Peel and dice the butternut squash.* Dice the onion and mince the garlic cloves.
• Add the olive oil along with the diced onion and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
• Next, add the chili powder, cumin, garlic powder, smoked paprika, salt, and freshly cracked black pepper to the pot. Stir well and cook the spices with the onion and garlic for 1-2 minutes.
• Now add the diced butternut squash, drained black beans, and fire-roasted tomatoes to the pot. Then pour in the chicken broth. Stir everything together.
• Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 25 minutes.
• During the last 2-3 minutes of cook time, remove the lid and add the chopped kale to the pot. Stir the kale into the soup and keep the lid off.
• Remove the soup from the heat and serve with your favorite toppings like cilantro, jalapeno, or creamy avocado (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*Need help peeling and dicing butternut squash? See our tutorial on how to cut butternut squash.

Nutrition

Serving: 1serving (about 1.5 cups each) | Calories: 197kcal | Carbohydrates: 37g | Protein: 8g | Fat: 3g | Sodium: 1273mg | Fiber: 10g

how to make Butternut Squash and Black Bean Soup – step by step photos

Peel and dice 2 lbs butternut squash into ¾ inch cubes. Dice 1 onion and mince 3 garlic cloves.

Add 1 Tbsp of oil along with the diced onion and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.

Next, add 1 ½ tsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ½ tsp smoked paprika, ¾ tsp salt, and ½ tsp freshly cracked black pepper to the pot. Stir well and cook the spices with the onion and garlic for 1-2 minutes.

Now add the diced butternut squash, drained 15 oz. can black beans, and the 14.5 oz. can fire roasted tomatoes to the pot. Then pour in 4 cups chicken broth. Stir everything together.

Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 25 minutes.

During the last 2-3 minutes of cook time, remove the lid and add 4 cups chopped kale to the pot. Stir the kale into the soup and keep the lid off.

Remove the soup from the heat and serve with your favorite toppings like cilantro, jalapeno, or creamy avocado (optional). Enjoy!

This homemade butternut squash black bean soup is the perfect cozy meal for fall and winter. And it couldn’t be any easier to make!

More Butternut Squash Recipes

Stuffed Butternut Squash

$13.05 recipe / $1.63 serving

Butternut Squash Soup

$3.72 recipe / $0.93 serving

Butternut Squash Curry

$7.23 recipe / $1.81 serving

Butternut Squash Salad

$6.43 recipe / $1.61 serving

The post Butternut Squash and Black Bean Soup appeared first on Budget Bytes.

“On a drizzly, fall day this was the just the most comforting, filling and tasty. We added the last of the rainbow chard from the garden, so it was pretty too. Next time we’ll take a picture prior to devouring.”

Terri

What is Shakshuka?

What Else Can I Add?

This is a great ‘clear your fridge out’ recipe because it’s so forgiving and tastes great no matter what you throw in. Here are some fun variations you can try:

• Add in extra veggies like zucchini, mushrooms, or spinach.
• Pour in some canned chickpeas or beans to make a smoky white bean shakshuka.
• If you eat meat, cook up ground beef or sausage before adding the other ingredients.
• Switch out the fresh jalapeño for canned green chilies and use cilantro instead of parsley for a southwestern twist (like in this salsa poached eggs recipe!)
• Olives, capers, or artichoke hearts would also be delicious additions to the sauce.
• Top with crumbled feta or dollops of labneh (cheese made from strained yogurt) for a creamy, tangy contrast.

Serving Suggestions

My family loves this recipe served with sliced avocado and fresh pita bread. A side of white bean hummus or falafel would be delicious, too! But whatever you do, you MUST serve this with some sort of bread to soak up all of that delicious sauce—a slice of no-knead bread, homemade garlic bread, or even focaccia rolls—anything you like! A side salad like our Mediterranean tuna salad, falafel salad, or even this street corn salad would be perfect for lunch or dinner.

How to Store

This recipe tastes just as good when served as leftovers! Let your baked shakshuka cool completely before storing in an airtight container in the fridge for 1-2 days (with eggs) or 3-4 days (without eggs). For freezing, remove the eggs and store in a freezer-safe container for up to 6 months. Let it thaw before reheating on the stove top. You can always add fresh eggs when reheating for a hot breakfast or dinner option!

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Shakshuka Recipe

This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!

Course Breakfast, Dinner

Cuisine Tunisian

Total Cost ($10.15 recipe / $2.53 serving)

Prep Time 5 minutes minutes

Cook Time 34 minutes minutes

Total Time 39 minutes minutes

Servings 4 servings (1.5 cups per serving)

Calories 210kcal

Author Jess Rice

Equipment

• Cast Iron Skillet

Ingredients

• 3 Tbsp olive oil $0.57
• 1 large yellow onion, diced $0.94
• 1 red bell pepper, diced $1.48
• 2 jalapeño, seeded and diced $0.80
• 5 ribs celery, diced $0.75
• 2 tsp salt $0.02
• 2 Tbsp smoked paprika $0.98
• 1 ½ tsp cardamom $1.02
• ¼ tsp cinnamon $0.02
• ¼ tsp cayenne pepper $0.06
• 1 tsp oregano $0.21
• 1 tsp cumin $0.08
• ½ tsp freshly cracked black pepper $0.04
• 4 cloves garlic, minced $0.12
• 1 14.5 oz can fire roasted diced tomatoes, with juices* $1.23
• 2 Tbsp tomato paste $0.14
• 1 lemon, zested + 1 Tbsp juice $0.68
• 2 tsp sugar $0.01
• 1 cup water, as needed $0.00
• 3 eggs (optional)** (see note) $0.90
• 2 Tbsp fresh parsley for garnish $0.10

Instructions

• Preheat oven to 350 degrees. Drizzle olive oil in a large, oven-safe skillet or oven-safe sauté pan and add diced yellow onion, diced red bell pepper, seeded and diced jalapeño, and diced celery. Add salt, smoked paprika, cardamom, cinnamon, cayenne pepper, oregano, cumin and black pepper.
• Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.
• Add minced garlic, fire roasted diced tomatoes with juices, tomato paste, lemon zest and juice, and sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.
• Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.**
• Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque.*** Top with black pepper and fresh parsley.
• Serve with toasted pita and fresh avocado (optional). Enjoy!

See how we calculate recipe costs here.

Video

Notes

*If you can’t find fire roasted diced tomatoes in a can, plain diced tomatoes work just fine.

**This recipe makes at least 4 hearty servings. We used 3 eggs in the studio because one of our taste testers does not eat eggs. You can stretch this recipe further than 4 servings if everyone is having it with eggs and you serve this with toasted or grilled pita!

***If you’re planning to enjoy this without eggs, you can skip the oven step.

Nutrition

Serving: 1.5cups | Calories: 210kcal | Carbohydrates: 16g | Protein: 7g | Fat: 15g | Sodium: 1330mg | Fiber: 5g

how to make Shakshuka – step by step photos

Preheat oven to 350 degrees. Drizzle 3 Tbsp olive oil in a large, oven-safe skillet or oven-safe sauté pan and add 1 diced yellow onion, 1 diced red bell pepper, 2 seeded and diced jalapeño, and 5 diced ribs celery. Add 2 tsp salt, 2 Tbsp smoked paprika, 1 ½ tsp cardamom, ¼ tsp cinnamon, ¼ tsp cayenne pepper, 1 tsp oregano, 1 tsp cumin and ½ tsp black pepper.

Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.

Add 4 cloves minced garlic, a 14.5 oz can of fire roasted diced tomatoes with juices, 2 Tbsp tomato paste, lemon zest from 1 lemon, 1 Tbsp lemon juice, and 2 tsp sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add 1 cup water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.

Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.

Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque. Top with black pepper and 2 Tbsp fresh parsley. Serve with toasted pita and fresh avocado (optional). Enjoy!

If you’re serving this recipe for shakshuka with eggs, break the yolk and let it ooze into the tomato sauce for maximum flavor explosion!

More Baked Egg Recipes

Baked Eggs

$3.40 recipe / $0.85 serving

Tortilla Baked Eggs

$1.91 recipe / $0.96 serving

Creamed Spinach Baked Eggs

$4.97 recipe / $1.24 serving

Southwest Tortilla Baked Eggs

$2.41 recipe / $0.60 serving

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