Easy Chicken Pasta Primavera Recipe

Did you know that despite primavera meaning ‘spring’ in Italian, pasta primavera is actually an American creation? It first gained popularity in the 1970s, but I’m here to bring it back with a protein-packed twist! If you’re anything like me, you’ll love how quick, easy, and satisfying this creamy pasta primavera with chicken is. It’s made with juicy chicken breasts, vibrant vegetables, and a rich, creamy sauce that ties everything together. It’s a wholesome, well-rounded meal, and my whole family loves it.

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Chicken Pasta Primavera Recipe

This Chicken Pasta Primavera recipe comes together in just 30 minutes and is packed with tender chicken, fresh veggies, and a delicious cream sauce.

Course Main Course

Cuisine American

Total Cost ($13.66 recipe / $3.42 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 749kcal

Author Marsha McDougal

Equipment

• Large Deep Skillet

Ingredients

• 2 boneless, skinless chicken breasts (about 1.5 lb.)* $6.25
• 1 tsp dried oregano, divided $0.10
• 1 tsp salt, divided $0.03
• ½ tsp garlic powder $0.05
• ½ tsp freshly cracked black pepper, divided $0.08
• 2 Tbsp olive oil $0.44
• 8 oz. dry pasta** $0.83
• 2 Tbsp butter $0.25
• 2 cloves of garlic, minced $0.16
• 1 cup grape tomatoes, halved $1.99
• 1 zucchini, sliced and halved $0.75
• ½ cup chicken broth*** $0.07
• ½ cup grated parmesan cheese $1.17
• 1 cup heavy cream $1.18
• ½ cup frozen peas $0.31

Instructions

• Place both chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 inch thick).
• Mix the seasoning together in a small bowl (½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper) Season the chicken breasts on both sides with the seasoning.
• Heat a large deep skillet over medium heat and add the olive oil. Once the skillet is hot, cook the chicken breasts on both sides until cooked through and the internal temperature is 165°F.
• While the chicken is cooking, prepare the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta in a colander and set it to the side.
• Once the chicken is cooked, remove the chicken to a separate plate and cover with foil to keep warm. In the same skillet add the butter and minced garlic. Sauté the garlic for about 30 seconds. Now add the sliced tomatoes and zucchini. Sauté the veggies for 2 minutes.
• Next add in the rest of the seasoning (½ tsp oregano, ½ tsp salt, ¼ tsp black pepper). Then pour in the chicken broth. Stir everything together and cook for 1-2 minutes.
• Now add in the parmesan cheese and heavy cream. Stir together to combine. Then add in the frozen peas and cooked pasta. Stir everything together and continue to cook for 1-2 more minutes, then turn the heat off.
• Slice the cooked chicken breasts on a cutting board and serve on top of the pasta primavera. Garnish with more parmesan cheese and fresh parsley (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*Boneless, skinless chicken thighs can also be used.

**I opted for bowtie pasta with this recipe, but you can use any type of pasta you might have on hand.

***I almost always use Better Than Bouillon to make my chicken broth! It’s inexpensive, tastes great, and one jar lasts me a long time.

 

Nutrition

Serving: 1serving | Calories: 749kcal | Carbohydrates: 53g | Protein: 40g | Fat: 42g | Sodium: 1118mg | Fiber: 4g

how to make Chicken Pasta Primavera step-by-step photos

Prepare the ingredients: Gather all of your ingredients.

Pound the chicken: Place two boneless skinless chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Use a rolling pin (or the flat side of a meat tenderizer) and pound the thicker side of the chicken breast gently. Do this until the entire chicken breast is an even thickness from one end to the other, about 1/2 inch thick.

Season the chicken: Add ½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper to a small bowl and mix. Sprinkle the seasoning over both sides of the chicken breasts.

Cook the chicken: Over medium heat, heat a large, deep skillet with 2 Tbsp olive oil. When the skillet and oil are hot, cook the chicken breasts on both sides. Cook until each breast is fully cooked through, and the internal temperature reaches 165°F. While the chicken cooks, you can prepare the pasta.

Boil the pasta: Bring a large pot of salted water to a boil and cook 8 oz. dry pasta per the package instructions. Once cooked, drain the pasta in a colander and set aside for now.

Sauté the vegetables: When your chicken is fully cooked, remove it from the skillet and place it on a separate plate. Cover the plate with foil to keep the chicken warm. In the same skillet you cooked the chicken in, add 2 Tbsp butter and 2 cloves minced garlic. Sauté the garlic for about 30 seconds until fragrant, and then add 1 cup sliced grape tomatoes and 1 sliced zucchini. Sauté these veggies for about 2 minutes.

Make the creamy sauce: Add the remaining ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper to the sautéed veggies. Pour in ½ cup chicken broth and mix to combine. Cook everything for 1-2 minutes.

Pour in ½ cup grated parmesan cheese and 1 cup heavy cream and stir to combine.

Combine: Now, add ½ cup frozen peas and your cooked pasta. Mix everything together and continue to cook for 1-2 more minutes. Then turn the heat off.

Prep the cooked chicken: Slice the cooked chicken breasts on a cutting board.

Serve: Top your pasta with the chicken breasts, and garnish with more parmesan cheese and fresh parsley (optional). Serve, and enjoy!

What Other Vegetables Can I Use?

This recipe for chicken pasta primavera is SO easy to customize. You can switch the veggies I use in this recipe for any others you like or have in your fridge. For the best results, I do recommend choosing veggies that will cook in a similar amount of time. Some great options include:

• Broccoli florets
• Cauliflower florets
• Bell peppers
• Mushrooms
• Carrots (sliced thinly)
• Asparagus spears
• Summer squash
• Sugar snap peas or snow peas
• Leeks

Storage & Reheating

Any leftover chicken Primavera Pasta will keep in the fridge for up to 3-4 days. The pasta will soak up some of the sauce during storage, so if you plan to meal prep this recipe, I’d store the chicken and sauce separately from the pasta. Reheat any leftovers in the microwave or stovetop (add extra chicken broth or water to loosen up the sauce if needed).

As for freezing, you can freeze this recipe for up to 3 months, but I don’t really recommend it. Pasta can become mushy, and cream-based sauces can separate when frozen and then reheated.

More Chicken Pasta recipes

White Chicken Lasagna

$17.34 recipe / $1.93 serving

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

Chicken Spaghetti RECIPE

$13.36 recipe / $2.23 serving

Chicken Alfredo

$10.62 recipe / $2.66 serving

The post Chicken Pasta Primavera appeared first on Budget Bytes.

bakery-style lemon blueberry muffins

I’ve made my fair share of muffins over the years, and I’ve got my base recipe down to a tee. It’s light, fluffy, and always turns out perfectly moist—no dry, crumbly muffins here! From there, I’ve been experimenting with different mix-ins. I love my apple cinnamon muffins (a must-try if you love warm, cozy flavors), but these homemade lemon blueberry muffins have definitely taken the top spot on my list. They’re bright and fresh and so incredibly easy to make! This means I can skip the coffee shop line and whip up a batch at home whenever the craving strikes. Budget-friendly AND delicious? Yes, please!

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Lemon Blueberry Muffins Recipe

This easy Lemon Blueberry Muffins recipe is made with juicy blueberries and is topped with a sweet lemon glaze. These bakery-worthy treats are a MUST-TRY!

Course Breakfast, Dessert

Cuisine American

Total Cost ($7.00 recipe / $0.70 serving)

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 muffins

Calories 305kcal

Author Marsha McDougal

Equipment

• Muffin Pan
• Hand Mixer

Ingredients

• 2 lemons $1.16
• 1 ¾ cup all-purpose flour $0.36
• 1 tsp baking powder $0.06
• 1 tsp baking soda $0.04
• ½ tsp salt $0.02
• ¼ tsp cinnamon $0.03
• 1 cup granulated sugar $0.40
• 4 tbsp salted butter, melted $0.49
• 2 Tbsp cooking oil $0.08
• ½ cup plain yogurt, room temperature $0.62
• 2 large eggs, room temperature $0.74
• 1 ½ tsp vanilla extract $0.95
• 1 cup blueberries $1.50

Glaze (optional)

• 1 cup powdered sugar $0.55
• 2 Tbsp lemon juice $0.00
• 1 tsp lemon zest $0.00

Instructions

• Preheat the oven to 350°F. Wash, zest and juice the lemons. Set the lemon zest and the lemon juice to the side.
• In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
• In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the ingredients together until combined. Now add the room temperature yogurt, room temperature eggs, vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Blend together using the mixer to combine.
• Pour the wet ingredients into the same bowl as the dry ingredients. Stir both together until just combined. Be careful not to overmix at this point.
• Add the blueberries to the bowl and fold them into the batter until just combined.
• Divide the batter between ten or twelve greased or lined muffin wells.
• Bake the muffins for 25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. 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.
• While the muffins are cooling, make the glaze. In a small bowl combine the powdered sugar, 2 Tbsp of lemon juice, and 1 tsp of lemon zest. Drizzle the glaze over the muffins once they're fully cooled. Enjoy!

See how we calculate recipe costs here.

Notes

• Fresh blueberries are my preferred choice, but you can also use frozen blueberries. No need to thaw them first! 
• Be sure to use room temperature eggs and yogurt. Room temperature ingredients will help the batter come together smoothly and evenly.
• Don’t overmix the batter. Overmixing will cause the muffins to become dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.

Nutrition

Serving: 1muffin | Calories: 305kcal | Carbohydrates: 54g | Protein: 4g | Fat: 9g | Sodium: 324mg | Fiber: 2g

how to make Lemon Blueberry Muffins step-by-step photos

Gather all of your ingredients.

Prep the lemons: Preheat your oven to 350°F. Thoroughly wash, zest, and juice 2 lemons. Place the lemon zest and juice to one side for now.

Mix dry ingredients: Add 1 ¾ cup flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, and ¼ tsp cinnamon to a large mixing bowl. Whisk together until well combined.

Beat in a separate bowl: In a different bowl, add 1 cup granulated sugar, 4 tbsp melted salted butter, and 2 Tbsp cooking oil. Beat these ingredients together using a hand mixer until combined.

Combine: Now add ½ cup room temperature yogurt, 2 large room temperature eggs, 1 ½ tsp vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Use your hand mixer to combine everything together.

Mix wet and dry ingredients together: Pour your wet ingredients into the bowl of dry ingredients. Mix until just combined with no traces of flour left in the batter. Be careful not to overmix the batter.

Add blueberries: Fold 1 cup of fresh blueberries into the batter until just combined. Folding in the blueberries gently will help prevent them from breaking and avoid overmixing the batter.

Put in muffin tin: Evenly divide the batter between ten (or twelve) well-greased or lined muffin wells.

Bake: Bake your lemon blueberry muffins for 25 minutes, or until they’re golden brown on top and a toothpick inserted into the center comes out clean. Let them cool in the muffin pan for about 5 minutes before carefully loosening the edges with a knife. Transfer the muffins to a wire rack to finish cooling.

Make the glaze: While you wait for the muffins to cool, you can make the glaze (this is optional, but recommended!). Pour 1 cup of powdered sugar into a small bowl.

Add 2 Tbsp of lemon juice and 1 tsp of lemon zest to the powdered sugar and combine.

Top the muffins: Drizzle the glaze over your freshly baked blueberry lemon muffins. Enjoy!

Storage Instructions

These lemon and blueberry muffins store really well, and my family loves snacking on them throughout the week. Once cooled and glazed, pop them into an airtight container and keep them in the fridge for 4-5 days. Want to save some for later? They freeze great for up to 3 months—just be sure to freeze them without the glaze. You can let them thaw at room temperature, but if you’re like me and can’t wait, pop them in the microwave for 30 seconds for a quick thaw and warm-up. Add the glaze after thawing, if desired.

More Easy Muffin Recipes

Zucchini Muffins

$3.53 recipe / $0.44 each

Chocolate Banana Muffins

$3.97 recipe / $0.33 serving

Carrot Cake Muffins

$4.55 recipe / $0.45 each

Pumpkin Muffins

$5.43 recipe / $0.45 each

The post Lemon Blueberry Muffins appeared first on Budget Bytes.

Making a restaurant-style chicken club sandwich at home is not only satisfying, but it also works out to be so much cheaper! I cook my bacon in the oven, which is always super easy and mess-free (the foil-lined baking sheet catches all the grease!). Then, the chicken is pan-fried until perfectly golden brown and juicy. Everything else is just a matter of assembly. I like to spread a little bit of mayo on the toasted bread for extra flavor and creaminess, but I’ve also shared some of my favorite variations for this recipe at the end.

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Chicken Club Sandwich Recipe

This easy Chicken Club Sandwich is loaded with juicy pan-seared chicken, crispy bacon, fresh salad, and cheese. It's a budget-friendly take on the classic!

Course Lunch, Sandwich

Cuisine American

Total Cost ($16.57 recipe / $4.14 serving)

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 sandwiches

Calories 983kcal

Author Marsha McDougal

Equipment

• Large Skillet
• Baking Sheet
• Aluminum foil

Ingredients

• 9 slices bacon $2.22
• 2 boneless, skinless chicken breasts (about 1.3lb)* $6.25
• ¾ tsp salt $0.03
• ½ tsp freshly cracked black pepper $0.08
• ½ tsp garlic powder $0.05
• 2 Tbsp olive oil $0.44
• 12 slices white sandwich bread $1.19
• 2 large tomatoes $2.00
• 8 leaves iceberg or romaine lettuce $1.50
• 8 slices colby-jack cheese $2.25
• ½ cup mayonnaise $0.56

Instructions

• Start by baking the bacon. Preheat the oven to 400ºF. Line a baking sheet with aluminum foil and place a wire rack on top to hold the bacon above the surface of the baking sheet.
• Lay the strips of bacon across the wire rack and bake in the oven for approx. 25 minutes or until it has reached your desired level of crispiness. After baking, use tongs to remove the strips of bacon from the wire rack to a paper-towel lined plate.
• While the bacon is cooking, go ahead and cook the chicken. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts). Then place plastic wrap over the chicken and gently pound it with a rolling pin or meat mallet to even the thickness of the chicken breasts. Season the chicken with salt, black pepper, and garlic powder.
• Heat a large skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
• While the chicken is resting, prepare the rest of the ingredients. Toast the bread, slice the tomatoes, wash and dry the lettuce, gather the cheese slices and gather the cooked bacon. Then slice the cooked chicken breasts into strips.
• Now assemble the sandwiches. Start with a thin layer of mayo on one side of two slices of bread, then layer with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon pieces. Now add the second slice of bread with mayo and repeat the layers. Top with the last slice of toasted bread.
• Cut each sandwich in half and serve with your favorite sides. My favorites are always chips and a dill pickle spear. Enjoy!

See how we calculate recipe costs here.

Notes

*This recipe also works with turkey breast or your favorite deli meat.

Nutrition

Serving: 1sandwich | Calories: 983kcal | Carbohydrates: 48g | Protein: 62g | Fat: 60g | Sodium: 1832mg | Fiber: 6g

how to make a Chicken Club Sandwich step-by-step photos

Prep the chicken: While the bacon cooks, prep the chicken. Use a sharp knife to very carefully fillet 2 chicken breasts into two thinner cutlets. If you’re using thin-cut chicken breasts, you can skip this step. Place a layer of plastic wrap over the sliced chicken and gently pound it with a rolling pin or a meat mallet. You want each piece of chicken to be an even thickness.

Season the chicken: Use ¾ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.

Cook the chicken: Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet and oil are hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.

Prep the remaining ingredients: As the chicken is resting, you can prepare the other ingredients for your chicken club sandwich. Toast 12 slices of white bread, slice 2 large tomatoes, wash and dry 8 lettuce leaves, and gather 8 slices colby-jack cheese and the cooked bacon.

Slice chicken: Slice cooked chicken breasts into even strips.

Assemble: Now it’s time to assemble the sandwiches! Spread a thin layer of mayo on one side of two slices of toast.

Top one slice with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon.

Now add the second slice of bread with mayo and repeat the layers. Top with a third slice of toasted bread.

Serve and enjoy: Cut each sandwich in half, serve with your favorite sides, and enjoy!

Serving Suggestions

I like to keep the sides simple with this sandwich since it’s already packed with so much flavor. A handful of crispy potato chips, a dill pick spear, or a quick side salad is usually all I need! But if I’m feeling extra hungry, I’ll whip up my pasta salad or a batch of air fryer sweet potato fries—because, let’s be honest, a chicken club sandwich and fries is a classic combo! Or, for something lighter, I think some fresh fruit or a creamy coleslaw will balance out the crispy bacon and savory chicken perfectly.

More Delicious Sandwich Recipes

Shrimp Po’ Boys

$12.89 recipe / $2.14 serving

Turkey Sliders

$9.15 recipe / $1.52 serving

Philly Cheesesteak Recipe

$16.27 recipe / $3.25 serving

Muffaletta Roll Ups

$14.14 recipe / $2.02 serving

The post Chicken Club Sandwich appeared first on Budget Bytes.

After I made my spinach stuffed chicken breasts the other week, I realized just how much I love the combination of spinach and chicken when paired with a cheesy sauce. So, when my kids asked for homemade lasagna for dinner, I knew what I had to do! I switched the classic tomato sauce for an easy white sauce made from heavy cream, mozzarella, Parmesan, and baby spinach. And let me tell you, it didn’t disappoint. When it’s layered with lasagna noodles, shredded chicken, and a creamy ricotta filling, it becomes a heavenly combination of flavors and textures. I know you’ll be hooked after just one bite.

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White Chicken Lasagna Recipe

This White Chicken Lasagna blows traditional lasagna out of the water! With a creamy white sauce, shredded chicken, and spinach, it's too good to resist.

Course Main Course

Cuisine American, Italian

Total Cost ($17.34 recipe / $1.93 serving)

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 530kcal

Author Marsha McDougal

Equipment

• 9×13-inch Casserole Dish

Ingredients

Ricotta Mixture

• 15 oz. whole milk ricotta $2.94
• ½ cup shredded mozzarella cheese $0.57
• ¼ cup grated parmesan cheese $0.40
• 1 large egg $0.37
• ¼ tsp freshly cracked black pepper $0.04

Lasagna

• 1 rotisserie chicken (about 3 cups cooked chicken) $5.97
• ½ Tbsp salt, for the pasta water $0.04
• 9 lasagna noodles $1.00
• 4 Tbsp butter $0.50
• 1 yellow onion, diced $0.48
• 2 cloves of garlic, minced $0.08
• ¼ cup all-purpose flour $0.05
• 2 cups chicken broth $0.26
• 1 tsp Italian seasoning $0.10
• ½ tsp salt $0.02
• ¼ tsp freshly cracked black pepper $0.04
• ¼ tsp garlic powder $0.03
• 1 cup heavy cream $1.18
• ¼ cup grated parmesan cheese $0.40
• 3 cups baby spinach, chopped $1.15
• 1 ½ cups shredded mozzarella $1.72

Instructions

• Start by preparing the ricotta cheese mixture. In a medium bowl combine the ricotta, shredded mozzarella, grated parmesan, egg, and black pepper. Mix together until well combined and set aside.
• Next, remove the skin from the cooked rotisserie chicken and pull the meat off of the bones. Shred the chicken using two forks.
• While you are preparing the chicken, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water then add the lasagna noodles and boil until the pasta is tender (or al dente). Drain the pasta in a colander.
• Preheat the oven to 375°F. Then in a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté for 4 minutes or until the onion is translucent.
• Stir in the flour and cook until the flour starts to turn light brown. Now slowly pour in the chicken broth and whisk the broth with the flour mixture until combined. Keep whisking or stirring until there are no lumps in the sauce.
• Add the Italian seasoning, ½ tsp salt, ¼ tsp black pepper, garlic powder, heavy cream and ¼ cup grated parmesan cheese to the sauce. Stir to combine. Now add the chopped spinach to the sauce and stir to combine.
• Time to assemble the lasagna. Spread about 1 cup of the sauce over the bottom of a 9×13-inch casserole dish. Lay three noodles on top of the sauce. Spread ⅓ of the ricotta cheese mixture evenly over the noodles. Then top with ⅓ of the shredded chicken. Repeat the layers (sauce, noodles, ricotta, chicken) two more times. Finish with the remaining sauce, then top with 1 ½ cups of shredded mozzarella.
• Bake the lasagna in the preheated oven for 25 minutes until the cheese is fully melted on top. Switch the oven to broil for the last 3-4 minutes or just until the cheese gets a little brown on top. Watch it closely as it broils!
• Top with chopped parsley if desired, and slice into nine (or twelve) pieces. Serve and enjoy!

See how we calculate recipe costs here.

Notes

• I can’t imagine making this recipe without both the Parmesan and mozarella. The Parmesan mixes into the sauce to make it extra cheesy, while the mozzarella gets all melty on top. It’s the BEST!
• I use a rotisserie chicken for this recipe to save time, but you can certainly cook 1 lb. of boneless, skinless chicken breasts or chicken thighs if you want and shred the meat.

Nutrition

Serving: 1serving | Calories: 530kcal | Carbohydrates: 29g | Protein: 31g | Fat: 32g | Sodium: 1104mg | Fiber: 2g

how to make White Chicken Lasagna — step by step photos

Gather all of your ingredients.

Add 15 oz. whole milk ricotta, ½ cup shredded mozzarella cheese, ¼ cup grated parmesan cheese, 1 large egg, and ¼ tsp black pepper to a medium-sized bowl. Mix until well combined and set aside.

Remove the skin from your cooked rotisserie chicken and pull the meat off the bones. Once you’ve done that, shred the chicken using two forks. You need about 3 cups of shredded chicken for this recipe.

While you’re preparing the chicken, fill a large pot with water and boil over high heat. Season the water with 1/2 Tbsp salt and add 9 lasagna noodles. Boil the pasta sheets until they’re tender (or al dente) and drain them in a colander.

Preheat your oven to 375°F. Melt 4 Tbsp butter in a large skillet over medium heat and add 1 diced onion and 2 cloves of minced garlic. Sauté them in the butter for 4 minutes or until the onion turns translucent.

Add ¼ cup all-purpose flour to the skillet. Stir to combine and cook until the flour starts to turn light brown.

Slowly pour in 2 cups chicken broth and whisk thoroughly with the flour mixture until combined. If there are still some lumps, keep whisking or stirring until they disappear.

Add 1 tsp Italian seasoning, ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, 1 cup heavy cream, and ¼ cup grated parmesan cheese to the sauce. Stir to combine.

Now add 3 cups of chopped spinach to the sauce and mix it in.

Now it’s time to assemble the lasagna! I start by spreading about 1 cup of the creamy spinach sauce over the bottom of a 9×13-inch casserole dish. Then, layer three noodles over the top of the sauce.

Next, evenly spread ⅓ of the previously prepared ricotta cheese mixture over the noodles.

Add a ⅓ of the shredded chicken. Repeat the layers (sauce, noodles, ricotta, chicken) two more times. Be sure to evenly distribute each layer so every bite has some chicken, sauce, and ricotta cheese!

Finish it off with the remaining creamy spinach sauce.

Then, top it with 1 ½ cups of shredded mozzarella.

Place the lasagna into the preheated oven and bake for 25 minutes until the cheese is fully melted on top. I like to switch the oven to broil for the last 3-4 minutes or just until the cheese gets a little brown on top. Be sure to watch it closely while under the broiler!

Sprinkle chopped parsley over the top (if desired), and slice it into nine (or twelve, if you want to stretch it further!) pieces. Serve and enjoy all that yummy, cheesy goodness!

What to Serve with White Chicken Lasagna

This starchy, cheesy dish is calling for a fresh, light salad, and I think our Greek salad is the perfect match! The crunchy cucumbers, juicy tomatoes, and tangy feta cheese provide a nice contrast to the rich chicken lasagna. But whenever I’m in the mood for something heartier, I serve it with some crusty garlic bread and balsamic roasted vegetables.

Make it Ahead!

You can prepare this easy white chicken lasagna recipe a day in advance, cover it, and store it overnight in the fridge. Because the chicken is already cooked, it’s just a case of heating it through and melting the cheese! I’d add an extra 10-15 minutes to the cooking time, though, as it’ll be cold from the fridge. If the cheese starts to brown too quickly in the oven before the lasagna is heated, I’d cover it with foil and continue baking.

Storage & Reheating

Any leftovers should be cooled before storing in the fridge for up to 3-4 days. Reheat it in the microwave or a 350°F oven (covered with foil) until heated through. You can also try freezing individual portions as a quick and easy meal for another day. Just keep in mind that cream-based sauces can separate slightly when thawed. Freeze your white sauce chicken lasagna for up to 3 months and thaw overnight in the fridge before reheating.

More Lasanga Recipes

Lasagna Soup

$15.69 recipe / $2.61 serving

Zucchini Lasagna

$15.47 recipe / $1.54 serving

Skillet Lasagna

$9.01 recipe / $2.25 serving

Lasagna Roll Ups

$12.26 recipe / $1.53 serving

The post White Chicken Lasagna appeared first on Budget Bytes.

My budget-friendly take on beef fajitas might use simple ingredients, but I promise the flavor is anything BUT simple. I use my homemade fajita seasoning mix for this recipe. It’s made with pantry staples and it’s way cheaper than buying store-bought fajita seasoning in a grocery store. Then, all you need is ground beef chuck, fresh bell peppers, an onion, and tortillas, and you’re all set to make these delicious fajitas in no time!

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Ground Beef Fajitas Recipe

These Ground Beef Fajitas are the easiest (and cheapest!) way to satisfy your fajita cravings. Simple, delicious, and ready in just 30 minutes!

Course Main Course

Cuisine Mexican, texmex

Total Cost ($12.75 recipe / $3.18 serving)

Prep Time 12 minutes minutes

Cook Time 18 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings (2 fajitas each)

Calories 551kcal

Author Marsha McDougal

Equipment

• Large Skillet

Ingredients

• 2 tsp chili powder $0.20
• 2 tsp ground cumin $0.20
• 1 tsp smoked paprika $0.10
• 1 tsp garlic powder $0.10
• 1 tsp salt $0.03
• ½ tsp freshly cracked black pepper $0.08
• 1 lb. ground beef chuck* $5.99
• 3 Tbsp water $0.00
• 1 Tbsp cooking oil $0.04
• 1 green bell pepper $0.86
• 1 red bell pepper $1.48
• 1 yellow bell pepper $1.48
• 1 small yellow or white onion $0.43
• 2 Tbsp freshly chopped cilantro $0.12
• 1 lime $0.25
• 8 flour tortillas, fajita size $1.39

Instructions

• Mix all of the spices for the fajita seasoning in a small bowl and set aside (chili powder, cumin, smoked paprika, garlic powder, salt, black pepper). Then slice the bell peppers and onion into thin strips and set them aside.
• Heat a large skillet over medium heat and brown the ground beef chuck. Drain any excess fat.
• Once the beef has browned, add the prepared fajita seasoning and water. Stir and cook for 2-3 more minutes. Transfer the seasoned ground beef to a separate plate and set aside.
• In the same skillet, add the cooking oil, sliced bell peppers and sliced onion. Sauté the vegetables for 3-4 minutes. Try not to over cook the veggies. They should be slightly tender, but still crisp.
• Now add back in the seasoned ground beef. Stir everything together and allow the ground beef to heat through. Finish with freshly chopped cilantro and a squeeze of lime juice. Serve with warmed fajita-size tortillas** and all your favorite toppings***. Enjoy!

See how we calculate recipe costs here.

Notes

*I used 80% lean ground beef chuck, but you can use a leaner ground beef if it’s in your budget.

**I like to heat my tortillas in a dry skillet on the stovetop over medium-low heat. It only takes a few seconds on both sides. But you can also heat your tortillas in the microwave according to the package instructions.

***Serve your homemade ground beef fajitas as they are, or have fun and add all your favorite toppings! Some delicious ideas include: shredded cheese, fresh cilantro, fresh lime juice, jalapeños, sour cream, salsa, guacamole, and pico de gallo.

Nutrition

Serving: 2fajitas | Calories: 551kcal | Carbohydrates: 40g | Protein: 26g | Fat: 32g | Sodium: 1123mg | Fiber: 5g

how to make Ground Beef Fajitas — step by step photos

Add 2 tsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp freshly cracked black pepper to a small bowl and mix to combine. Then, slice 3 bell peppers and 1 small onion into thin strips. Set the seasoning mix and the prepared vegetables aside for now.

Set a large skillet over medium-high heat. Once hot, add 1 lb. ground beef chuck and sauté until fully browned. Drain away any excess fat from the meat once browned.

When the ground beef has browned, add your prepared fajita seasoning and 3 Tbsp water. Stir together and cook for 2-3 minutes. Transfer the seasoned ground beef to a separate plate and set aside.

Add 1 Tbsp cooking oil, the sliced bell peppers, and sliced onion to the same skillet you cooked the ground beef in.

Sauté the vegetables for 3-4 minutes until slightly tender but still crisp. Be careful not to overcook them, or they’ll become too soft.

Return the seasoned ground beef to the skillet with the peppers and onions.

Mix to combine and allow the ground beef to heat back through. Sprinkle over 2 Tbsp freshly chopped cilantro and a squeeze of lime juice from 1 lime. Divide the filling between 8 warmed fajita-size tortillas and add all your favorite toppings! Serve and enjoy.

Serving Suggestions

I usually go for a side of rice when I want to bulk out this meal for my family. Our Spanish rice recipe is ready in the same amount of time as these fajitas and is INCREDIBLY simple to make. I also really like a side of tortilla chips and dip (usually sour cream, guac, or black bean dip). But after I made this recipe again the other day, I had some leftovers and added the ground beef filling to a burrito bowl made with white rice, black beans, and salsa, and it was SO good!

Storage & Reheating

Once cooled, store any leftover ground beef and veggie filling (not the tortillas) in an airtight container in the fridge for up to 3-4 days. Reheat it on the stovetop with a splash of water over medium heat until fully heated through. You can also freeze any leftover filling for up to 3 months, but bell peppers and onions can get a bit mushy when thawed and reheated. If you don’t mind this, let it thaw in the fridge overnight before reheating.

More Mexican-Inspired Recipes

Taco Salad

$17.26 recipe / $2.87 serving

Chicken Enchiladas

$12.76 recipe / $3.19 serving

Chicken Enchilada Soup

$11.52 recipe / $1.92 serving

Easy Taco Rice

$2.27 recipe / $0.38 serving

The post Ground Beef Fajitas appeared first on Budget Bytes.

Expensive, prime cuts of steak don’t really need a marinade, but budget-friendly steaks that are a little tougher can benefit greatly from a simple marinade. I’m talking about cuts like flank steak, skirt steak, and round steaks. They may not be as tender as a rib-eye steak, but they can become just as delicious with the right marinade.

So, while some steaks are a major splurge, this steak marinade recipe can help stretch your dollar AND give you that delicious steakhouse taste, even when you use it on a cheaper cut. It’s made with simple, easy-to-find ingredients like olive oil, balsamic vinegar, garlic, and dried seasonings. Your next date night, BBQ cookout, or dinner party just got a whole lot better, I promise!

How Long Do You Marinate Steak?

I personally only marinate my steaks for 30 minutes, and they always turn out perfect! You can also let it marinate for up to 24 hours if you like. I wouldn’t do any longer than that, though, as the acid in the marinade can start to break down the meat too much and make it mushy.

Tips and Suggestions!

1. This steak marinade recipe makes enough for 1-2lbs of steak. It’s super easy to scale up or down, depending on how much meat you’re marinating.
2. Marinate your meat in a plastic bag, ceramic bowl, or a glass dish in the fridge. Don’t use a metal container, as the acid in the marinade can react with the metal and affect the flavor of your steak!
3. Feel free to switch out the seasonings. I love the mix I’ve used in this recipe; it really is perfect for steak. But if you have a favorite seasoning blend or spice, feel free to try that instead! Fajita seasoning, Montreal steak seasoning, and Cajun seasoning are all great options. Don’t forget to adjust the amount of salt used if your seasoning blend already contains it.
4. This marinade isn’t just for steak! I’d use it on grilled chicken or pork chops, too. It adds such great flavor and keeps the meat juicy and tender.

How to Store

You can use your marinade for steak immediately or store it in an airtight jar in the refrigerator for up to 3 days. Make sure you only store unused marinade that hasn’t touched any meat.

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Steak Marinade Recipe

This homemade Steak Marinade will transform any budget-friendly steak into a restaurant-quality meal. It's perfect for grilling, pan-searing, or broiling!

Course condiment, Main Course

Cuisine General

Total Cost ($1.99 batch)

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 recipe

Calories 709kcal

Author Marsha McDougal

Equipment

• Small Bowl
• Large Resealable Plastic Bag

Ingredients

• ⅓ cup olive oil $1.10
• 2 Tbsp soy sauce $0.10
• 1 Tbsp Worcestershire sauce $0.15
• 1 garlic clove, minced $0.04
• 1 tsp dried rosemary $0.10
• 1 tsp dried thyme $0.10
• ½ tsp salt $0.02
• ½ tsp freshly cracked black pepper $0.08
• 2 Tbsp balsamic vinegar $0.30

Instructions

• Add all of the ingredients to a small bowl and whisk until evenly combined. Use immediately or store it in an airtight jar in the refrigerator for up to 3 days.
• If you are using it immediately, place your steaks in a large plastic storage bag and pour the marinade directly on top. Seal the bag, then rub the marinade all around the steaks.
• Marinate in the refrigerator for a minimum of 30 minutes or up to 24 hours. Make sure to always discard any excess used marinade.

See how we calculate recipe costs here.

Notes

*This steak marinade recipe makes enough for 1-2lbs of steak.

Nutrition

Serving: 1whole batch | Calories: 709kcal | Carbohydrates: 13g | Protein: 4g | Fat: 72g | Sodium: 3405mg | Fiber: 1g

how to make Steak Marinade – step by step photos

Gather all of your ingredients.

Add ⅓ cup olive oil, 2 Tbsp soy sauce, 1 Tbsp Worcestershire sauce, 1 clove of minced garlic, 1 tsp dried rosemary, 1 tsp dried thyme, ½ tsp salt, ½ tsp freshly cracked black pepper, and 2 Tbsp Balsamic vinegar to a small bowl.

Whisk everything together until evenly combined. You can use it right away or store it in an airtight container in the fridge for up to 3 days.

When you’re ready to use it, place your steaks into a large, resealable plastic bag and pour in the marinade. Close the bag securely and rub the steaks to distribute the marinade.

Let the steaks marinade in the fridge for at least 30 minutes or for up to 24 hours. Cook your steaks as desired and discard any leftover marinade.

More Marinade Recipes

Marinated Olives

$5.18 recipe / $0.74 serving

Garlic Marinated Chicken

$5.97 recipe / $1.49 serving

BBQ Grilled Tofu

$2.31 recipe / $1.15 serving

Marinated Portobello Mushroom Burgers

$5.68 recipe / $2.84 serving

The post Steak Marinade 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.

Chicken enchiladas are a popular Mexican dish, often made from rolled corn tortillas filled with chicken and topped with a savory chili-based enchilada sauce and cheese. They’re baked in the oven until warm, gooey, and delicious! My recipe is more Tex-Mex style, as I use flour tortillas over corn (but you can use whichever you prefer!) and canned green chiles in the filling. However, there are many variations of this dish, with different fillings and sauces depending on the region or personal preference.

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Chicken Enchiladas Recipe

This Chicken Enchiladas recipe uses shredded chicken, homemade enchilada sauce, and other simple ingredients to make a cheap and comforting family meal!

Course Main Course

Cuisine Mexican, texmex

Total Cost ($12.76 recipe / $3.19 serving)

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings (2 enchiladas each)

Calories 771kcal

Author Marsha McDougal

Equipment

• 9×13-inch Baking Dish

Ingredients

• 2 cups homemade enchilada sauce*, divided $0.84
• 3 cups cooked shredded chicken $5.97
• ½ tsp cumin $0.05
• ½ tsp garlic powder $0.05
• ¼ tsp salt $0.02
• 4 oz. can diced green chilies $0.99
• 8 flour tortillas $1.98
• 2 ½ cups shredded Mexican cheese, divided $2.86

Instructions

• Start by preparing the homemade enchilada sauce, or if you are using store-bought sauce, go ahead and set it aside. Then shred the cooked chicken.
• Add the shredded chicken to a large bowl and season with ground cumin, garlic powder, and salt. Mix together to combine. Now add the diced green chilies and ¾ cup of shredded cheese to the bowl. Mix together to combine.
• Preheat the oven to 350°F. Warm the flour tortillas in the microwave according to the package instructions or in a dry skillet over the stovetop.
• Next, spread ½ cup of enchilada sauce in the bottom of a 9×13-inch baking dish. Spread it around until it covers the surface.
• Fill each tortilla with about ¼-⅓ cup of filling then roll to close. Place them in the casserole dish seam side down. Continue until all of the tortillas have been filled, rolled, and placed in the dish.
• Pour the remaining enchilada sauce over the tortillas, then top with the remaining shredded cheese.
• Bake the enchiladas for 20 minutes in the preheated oven until the cheese is fully melted on top. Serve hot with your favorite toppings*** and enjoy!

See how we calculate recipe costs here.

Notes

*I used Budget Bytes’ easy homemade enchilada sauce recipe, but you can certainly use store-bought enchilada sauce instead.

**Cook time includes the time it takes to make the homemade enchilada sauce and to bake the chicken enchiladas.

***Top with anything you love best! Some of our favorites include: Fresh chopped cilantro, lime juice, guacamole, jalapeno, salsa, sour cream, avocado, or pico de gallo.

Nutrition

Serving: 2enchiladas | Calories: 771kcal | Carbohydrates: 60g | Protein: 53g | Fat: 34g | Sodium: 2112mg | Fiber: 6g

how to make Chicken Enchiladas — step by step photos

Start by preparing your homemade enchilada sauce, or if you’re using store-bought sauce, go ahead and set it aside. Next, shred 3 cups of cooked chicken using two forks.

Place the shredded chicken into a large bowl and add ½ tsp ground cumin, ½ tsp garlic powder, and ¼ tsp salt. Mix everything together until the seasonings are evenly distributed.

Pour in a 4 oz. can diced green chilis and ¾ cup of the shredded Mexican cheese, and stir to combine.

Preheat your oven to 350°F. Warm 8 flour tortillas either in the microwave following the package instructions or on the stovetop in a dry skillet (don’t add any butter or oil to the skillet).

Pour ½ a cup of enchilada sauce into a 9×13-inch baking dish and spread it around to cover the bottom of the dish.

Fill each tortilla with about ¼-⅓ cup of the shredded chicken filling and roll it to close. Avoid overfilling the tortillas; this recipe makes enough filling for 8 chicken enchiladas in total.

Place each filled and rolled tortilla seam-side down into the prepared baking dish. Placing them seam-side down helps stop them from potentially bursting open in the oven. Continue filling and rolling each tortilla until they’re all placed in the dish.

Pour the remaining 1 ½ cups of enchilada sauce over the filled and rolled tortillas. Then, sprinkle the remaining 1 ¾ cups shredded Mexican cheese on top.

Place the baking dish into your preheated oven and bake for about 20 minutes or until the cheese is fully melted on top. Add any toppings you like, if desired (I’ve shared some of my favorites above!), and serve.

Variations to Try!

I love how such simple ingredients pack a punch of flavor in this recipe, but I get that some people like to change things up now and then! Here are some variation ideas I think would work well:

• Use a different meat: You could easily switch the chicken to another pre-cooked meat, like ground beef, carnitas, or turkey.
• Try a different sauce: I’m not lying when I say our homemade red enchilada sauce is amazing, but you could try a green chile enchilada sauce instead.
• Add even more heat: This recipe for chicken enchiladas is more of a medium-spice level if you use our homemade sauce. You can level up or down the heat by adding more or less chili powder or cayenne pepper to the sauce. Or, if you’re using store-bought, opt for a hot variety.
• Add some beans: You could definitely mix in drained and rinsed black or pinto beans to the filling if you’d like. Canned corn could also be a fun addition!

Serving Suggestions

I usually keep the sides simple when I serve this dish because they’re pretty hearty on their own. But my kids love cilantro lime rice, so that’s often on the menu when I make these homemade chicken enchiladas! I personally go for something light and fresh to cut through the cheesy, saucy goodness, and our sweet corn salsa is my current go-to. Some tortilla chips and black bean dip wouldn’t be a bad idea, either!

Storage and Reheating

This recipe is great for meal prepping. They can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months. Let them thaw in the fridge overnight before reheating in the oven or microwave.

More Enchilada Recipes

Spinach White Bean Enchiladas

$6.72 recipe / $1.68 serving

Green Chile Chicken Enchiladas

$11.32 recipe / $1.89 serving

Easy Cheese Enchiladas

$5.97 recipe / $1.49 serving

Black Bean and Avocado Enchiladas

$7.23 recipe / $1.45 serving

The post Chicken Enchiladas appeared first on Budget Bytes.

Recipe Variations

As written, my recipe for homemade fajita seasoning is well-rounded and perfect for adding to any Tex-Mex or Mexican-inspired dish. However, there are a few ways you can tweak the recipe to suit your tastes or dietary needs. Here are some ideas:

1. Want a little more heat? Swap out the black pepper for ¼ tsp of cayenne pepper!
2. For a less smoky flavor, use regular paprika instead of smoked paprika.
3. Turn this seasoning blend into a delicious marinade by mixing it with olive oil. You could also add some lime juice for a little tang.
4. If you’re watching your salt intake, feel free to decrease the amount of salt in this recipe. You can always add more to taste when you’re cooking.

How to Use Homemade Fajita Seasoning

Let’s talk about how to use this seasoning mix because there are lots of delicious ways to incorporate it into your cooking! Here are a few of my favorites:

• Fajitas, of course! I use this seasoning blend to season my ground beef fajitas, but it’s delicious in any steak and chicken fajita recipe. Our sheet pan chicken fajitas have been on rotation in my house for a while now, and our portobello mushroom fajitas are an easy veggie alternative.
• Mix it into any creamy pasta dish for a kick of spice.
• Use it to season pork chops or air fried chicken drumsticks!
• Sprinkle it over vegetables before roasting. This works especially well with potatoes, onions, bell peppers, and zucchini.
• Add it to soups or stews! I love my butternut squash and black bean soup recipe, and it’s made with all the seasonings I use here.
• Use it in any recipe that calls for taco seasoning (they’re slightly different but often interchangeable).

Storage Instructions

It’s unlikely you’ll need to store this recipe (as written) for long because it only makes a small amount. But, if you’re like me and know you’ll use this seasoning blend all the time, it’s a good idea to make a bigger batch and store it for easy use later. To store, transfer your homemade fajita mix to a clean, air-tight container or jar with a lid. Store in a cool, dry place like your pantry or spice cabinet. This blend should stay potent for at least 6 months if stored properly.

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Homemade Fajita Seasoning Mix

Skip the store-bought blends and make this Homemade Fajita Seasoning instead. It's cheaper, delicious, and you can customize it to your own taste!

Course Seasoning

Cuisine Mexican, texmex

Total Cost ($0.71 batch)

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 recipe

Calories 44kcal

Author Marsha McDougal

Ingredients

• 2 tsp chili powder $0.20
• 2 tsp ground cumin $0.20
• 1 tsp smoked paprika $0.10
• 1 tsp garlic powder $0.10
• 1 tsp salt $0.03
• ½ tsp freshly cracked black pepper $0.08

Instructions

• Combine all of the ingredients in a small bowl and stir until evenly mixed. Use immediately, or store in an air-tight container, away from heat and sunlight, until ready to use.

See how we calculate recipe costs here.

Nutrition

Calories: 44kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Sodium: 2401mg | Fiber: 3g

how to make Homemade Fajita Seasoning — step by step photos

Add 2 tsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp freshly cracked black pepper to a small bowl.

Mix everything together until evenly combined. Use immediately in your chosen recipe, or store it for later. I recommend keeping it in an air-tight container, away from sunlight and heat, until you want to use it.

More Homemade Seasoning Mixes

Homemade Cajun Seasoning

$0.57 per 2 Tbsp

Homemade Burger Seasoning

$0.33 recipe / $0.08 serving

Homemade Ranch Seasoning Mix

$0.53 per batch

Nashville Hot Seasoning

$0.78 recipe / $0.09 serving

The post Homemade Fajita Seasoning 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.