Easy One-Pot Shrimp Boil

A shrimp boil is the ultimate all-in-one meal for feeding a crowd! Potatoes, fresh corn, smoked sausage, and shrimp simmer together in a broth made from Old Bay seasoning, lemon, red onion, and a whole head of garlic until everything is cooked just right. It’s so easy to throw together, but the trick is making sure each ingredient gets the time it needs. Shrimp cook in minutes, potatoes take longer, and corn lands somewhere in between. I’ve tested the cooking order down to the minute, which means you can enjoy this classic summer meal without stress! And don’t worry if it’s not corn season when you make it; frozen cobs work just as well. 😋

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Shrimp Boil

This easy Shrimp Boil recipe is full of shrimp, corn, smoked sausage, and potatoes simmered in Old Bay, lemon, red onion, and garlic. A family favorite!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $16.54 recipe / $2.76 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 524kcal

Author Jennie Alley

Equipment

• Stock Pot
• Sheet Pan or Platter
• Small Bowl

Ingredients

Shrimp Boil

• 3 quarts water $0.00
• ⅓ cup Old Bay Seasoning $0.92
• 2 cups red onion cut in wedges, (285g) $0.57
• 1 head of garlic halved horizontally, $0.64
• 2 lemons quartered, (divided) $0.98
• 1½ lb. red potatoes quartered, $1.37
• 1 tsp salt $0.04
• 3 corn cobs halved, $0.99*
• 12 oz. smoked sausage cut in 1” slices, $2.97**
• 1 lb. extra large shrimp shell on and deveined (26-30 per lb.) $6.99***

Seasoned Butter

• 1 stick unsalted butter 8 Tbsp, $0.99
• 2 tsp Cajun seasoning $0.03
• 1 Tbsp fresh parsley minced, $0.05

Instructions

• Gather and prepare all ingredients.
• In a large stockpot, bring 3 quarts of water to a rolling boil with Old Bay seasoning, red onion, garlic, and one quartered lemon.
• Add the potatoes and salt. Cook 8–10 minutes until just fork-tender.
• Add the corn and sausage. Cook for 3 minutes.
• Add the shrimp and cook for 2 minutes, until they are pink and opaque.***
• Drain the water and transfer the shrimp mixture to a large platter or sheet pan.
• Heat the butter in a small bowl in the microwave for 30 seconds to 1 minute, or until melted.**** Stir in Cajun seasoning and parsley.
• Serve immediately with lemon wedges and the seasoned butter for dipping.

See how we calculate recipe costs here.

Notes

*You can use fresh or frozen corn cobs. I recommend thawing frozen corn cobs first to ensure they cook through in the time specified here.

**Any pre-cooked smoked sausage will work, so go with your favorite! Andouille or kielbasa are two popular choices.

***I use extra-large shrimp (26-30 per lb.) that are deveined but still have the shell and tail on. You can use peeled shrimp, but I find that shell-on shrimp gives the broth better flavor. Tail-on shrimp also make it easier to dip them into the seasoned butter sauce. If you are using frozen shrimp, let them thaw in the fridge overnight or run them under cold water in a colander until fully thawed. Never thaw shrimp at room temperature, with hot water, or in the microwave.

***Shrimp cook quickly; avoid overcooking to keep them tender!

****Butter sauce can be warmed gently on the stove if preferred, instead of the microwave.

Nutrition

Serving: 1serving | Calories: 524kcal | Carbohydrates: 40g | Protein: 22g | Fat: 32g | Sodium: 1354mg | Fiber: 5g

how to make Shrimp Boil step-by-step photos

Gather all of your ingredients.

Season the water: Add 3 quarts of water to a large stock pot and bring to a rolling boil. Add ⅓ cup Old Bay seasoning, 2 cups red onion (cut into wedges), 1 head of garlic (halved horizontally), and 1 quartered lemon.

Add the potatoes: Now add 1½ lb. quartered red potatoes and 1 tsp salt. Cook the potatoes for 8-10 minutes, or until they are fork-tender.

Add the corn and sausage: Once the potatoes are fork tender, add 3 halved corn cobs and 12 oz. smoked sausage (cut into 1” slices) and cook for 3 minutes.

Add the shrimp: Finally, add 1 lb. extra large shrimp (26-30 per lb.) and cook for 2 minutes until pink and opaque. Shrimp cook very fast, so be careful not to overcook them! They’re ready the moment they curl slightly and lose their gray, translucent color and turn pink.

Drain the water and pour the shrimp boil mixture onto a large platter or sheet pan.

Make the seasoned butter: Add 1 stick of unsalted butter to a small bowl and microwave it for 30 seconds to 1 minute, or until melted. Then, stir in 2 tsp Cajun seasoning and 1 Tbsp fresh minced parsley until combined. You can also gently melt the butter on the stovetop if you prefer not to use the microwave.

Serve: Serve with the remaining lemon wedges and the seasoned butter on the side of your homemade shrimp boil for dipping. Enjoy!

Serving Suggestions

A shrimp boil BEGS to be shared, so pile it high and serve it with lemon wedges on the side for squeezing. A little extra sprinkle of Old Bay on top never hurts either! This dish is definitely hearty enough to serve as a full meal, but for a bigger spread, try adding hush puppies and cornbread or a bowl of cheesy grits. I also think a classic three bean salad would round out the table nicely.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator within two hours of cooking (or one hour if it’s a hot day with temperatures above 90°F). I like to store the boiled shrimp, sausage, potatoes, and corn together to help preserve their flavor. Enjoy the leftovers within 2 days for the best taste. To reheat, warm everything gently in a skillet or in the microwave on low heat. You can also reheat the shrimp separately to keep them tender, then add them back in just before serving.

More Easy Shrimp Recipes

Grilled Shrimp and Veggie Foil Pack

$12.19 recipe / $2.44 serving

Grilled Shrimp

$6.43 recipe / $2.14 serving

Shrimp Scampi

$11.01 recipe / $2.75 serving

Air Fryer Fried Shrimp

$5.36 recipe / $2.68 serving

The post Shrimp Boil appeared first on Budget Bytes.

“Ok, why didn’t anyone ever tell me that making homemade pasta sauce could be this simple and delicious? Love this! I only had canned diced tomatoes on hand, so I pulsed them in the blender for a few seconds and then used them in lieu of crushed tomatoes. So good!”

Samantha

Simple Pasta Sauce Recipe

This homemade pasta sauce recipe is SO SIMPLE, yet so very good. To make it, I use ground beef, olive oil, onion, butter, crushed tomatoes, Italian seasoning blend, and salt and pepper. That’s it. It’s kind of like a shortcut Bolognese but ready in a fraction of the time, so you can get dinner on the table fast during the week.

The secret to getting so much flavor out of such simple ingredients comes down to two things: butter and a good 30-minute simmer. The simmer dulls the acidic flavors of the crushed tomatoes and helps caramelize the natural sugars into a subtle sweetness. The butter adds body and a slight creaminess, which again helps balance the natural acids in the tomatoes. You need both elements to make this pasta sauce the absolute best it can be!

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The Best Weeknight Pasta Sauce

This rich and subtle pasta sauce is incredibly easy, which has earned it the title of The Best Weeknight Pasta Sauce in my house!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course, Sauce

Cuisine American

Total Cost $5.62 recipe / $0.94 serving

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 (about ¾ cups each)

Calories 198kcal

Author Beth Moncel

Equipment

• Sauce Pot

Ingredients

• ½ lb. ground beef $3.16
• 1 Tbsp olive oil $0.19
• 1 small onion $0.39
• 2 Tbsp butter $0.24
• 28 oz. can crushed tomatoes 1 can, $1.52
• ½ tsp Italian seasoning blend $0.05
• black pepper freshly cracked, $0.05
• salt to taste, $0.02

Instructions

• Add the ground beef and olive oil to a pot and sauté over medium until the beef is cooked through (about 5 minutes). If you’re using a higher fat content beef (10% or higher), you may want to drain the excess fat once the beef has browned.
• While the beef is cooking, finely dice the onion. Add the diced onion and butter to the cooked beef. Continue to sauté until the onion is soft and translucent (about 5 minutes).
• Next, add the crushed tomatoes, Italian seasoning blend, and some freshly cracked pepper (10-15 cranks of a pepper mill). Stir everything to combine.
• Place a lid on the pot and allow it to come up to a simmer. Once simmering, reduce the heat to low and let the sauce simmer for 30 minutes.
• After a minimum of 30 minutes simmering, add about ½ tsp salt, stir to combine, then taste and add more if needed. The flavor of the sauce will deepen and the complexities will pop once the salt is added. Serve over pasta or your favorite roasted vegetables.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 0.75Cups | Calories: 198kcal | Carbohydrates: 11g | Protein: 9g | Fat: 14g | Sodium: 234mg | Fiber: 3g

How to Make Weeknight Pasta Sauce Step-by-Step Photos

Gather all of your ingredients.

Brown the beef: Start by adding ½ lb. ground beef and 1 Tbsp olive oil to a pot. Sauté the beef over medium until it’s cooked through (about 5 minutes). If you’re using a higher-fat content beef, you may want to drain the excess fat once it’s cooked through. While the beef is cooking, finely dice one small onion.

Sauté the onion: Add the onion and 2 Tbsp butter to the cooked beef, and continue to sauté until the onions are soft and translucent (another 5 minutes or so).

Make the sauce: Next, add a 28 oz. can crushed tomatoes, ½ tsp Italian seasoning blend, and some freshly cracked pepper (10-15 cranks of a pepper mill). Stir until everything is combined, place a lid on top, and let it come up to a simmer. Once simmering, turn the heat down to low and let it simmer for at least 30 minutes.

Simmer: After simmering for 30 minutes, the sauce will be much less acidic and slightly sweeter, but to make the flavor really pop, you need to add salt. I would start with ½ tsp, give it a taste, then add more to your liking.

And that’s all! Seriously, SO easy. And while the sauce is simmering away for its 30 minutes, you can prepare your pasta or whatever else you plan on eating with your sauce that night. 😉

It’s the only pasta sauce I need, and really, I only need the sauce. Pasta optional. 😂

Serving Suggestions

This pasta sauce recipe is, of course, awesome with any shape of pasta. Go with whatever you have in your pantry, or for a seriously flavor-packed meal, try it with our spaghetti aglio e olio. It’s also amazing over roasted vegetables! I originally shared this sauce in my roasted eggplant with meat sauce recipe, and it’s still a favorite of mine. This recipe would make a great lasagna sauce, too, and don’t forget a side of garlic bread!

Storage & Reheating

This easy pasta sauce recipe is one of my most meal-prepped dinners. Once cooled, it keeps well in the fridge for up to 3-4 days in an airtight container. You can also freeze it for up to 3 months in a freezer-safe container (leave some room at the top for expansion). Let it thaw in the fridge before reheating in the microwave or on the stovetop.

More Pasta Sauce Recipes

Easy Marinara Sauce

$3.22 recipe / $0.40 serving

Vodka Sauce

$8.47 Recipe/ $1.05 Serving

Slow Cooker Spaghetti Sauce

$4.40 recipe / $0.63 per cup

Traditional Fettuccine Alfredo

$3.65 recipe / $0.45 serving

The post The Best Weeknight Pasta Sauce appeared first on Budget Bytes.

Roasted Honey Mustard Chicken with Vegetables

This recipe is all about juicy chicken thighs coated in our homemade honey mustard sauce, which is now one of my kitchen staples. The sauce has the best sweet, mustardy, tangy balance, and it goes incredibly well with the roasted chicken and vegetables. For the veggie mix, I use red potatoes, red onion, green beans, and carrots for a mix of colors, textures, and flavors. Everything roasts together in one pan, which means the veggies cook while soaking in that honey mustard goodness. After about 30 minutes in the oven, you’ve got a full, satisfying meal ready to go!

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Sheet Pan Honey Mustard Chicken and Veggies

This Sheet Pan Honey Mustard Chicken and Veggies is a family favorite! Sweet, tangy sauce, hearty roasted vegetables, and juicy chicken thighs made in one pan.

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $8.45 recipe / $2.11 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 592kcal

Author Melissa Nolan

Equipment

• Medium Bowl
• 15 x 12'' Sheet Pan

Ingredients

Honey Mustard Sauce*

• ½ cup mayonnaise 4 oz., $0.57
• 1 Tbsp Dijon mustard $0.06
• 1 Tbsp yellow mustard $0.02
• 3 Tbsp honey $0.47
• 1 tsp apple cider vinegar $0.01
• ⅛ tsp garlic powder $0.01
• ⅛ tsp paprika $0.01
• ½ tsp salt divided, $0.02
• ½ tsp black pepper divided, (freshly cracked) $0.08

Chicken and Veggies

• 4 chicken thighs boneless, skinless (1.5lb, 680g) $3.52**
• 3 medium red potatoes washed and medium cubed (heaping 2.5 cups, 1.5lb, 680g) $1.58
• 1 red onion large dice (heaping 1 cup, 272g) $0.92
• 8 oz. green beans trimmed (227g) $0.81
• 2 carrots chopped, (heaping ½ cup, 142g) $0.29
• 2 Tbsp vegetable oil $0.08

Instructions

• Preheat the oven to 400°F. Gather all ingredients and wash and cut all the vegetables.
• In a medium bowl, combine the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and stir until smooth.
• Add the chicken thighs to the honey mustard and toss to coat.
• Place the cut potatoes, red onions, trimmed green beans, and carrots on an oven-safe sheet pan. Drizzle with vegetable oil and sprinkle with the remaining salt and pepper. Toss to coat and lay the vegetables flat in the pan.
• Lay the chicken thighs on top of the vegetables, pouring all the honey mustard on top of the chicken.
• Place the pan in the preheated oven and cook 25-30 minutes, until the chicken reaches an internal temperature of 165°F.
• Remove the pan from the oven and divide the vegetables and chicken thighs evenly between four plates.

See how we calculate recipe costs here.

Notes

*Making this homemade honey mustard is cost-effective and delicious. If you have a bottle of honey mustard sauce already on hand, you can use that, but I recommend trying to make it!

**Depending on the thickness of your chicken thighs, they may take less or more time to cook in the oven. The most important part is that they reach an internal temperature of 165°F.

Nutrition

Serving: 1serving | Calories: 592kcal | Carbohydrates: 49g | Protein: 27g | Fat: 33g | Sodium: 707mg | Fiber: 6g

how to make Sheet Pan Honey Mustard Chicken and Veggies step-by-step photos

Gather all of your ingredients and preheat your oven to 400°F.

Make the honey mustard sauce: Add ½ cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp yellow mustard, 3 Tbsp honey, 1 tsp apple cider vinegar, ⅛ tsp garlic powder, ⅛ tsp paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper to a bowl. Mix until smooth and combined.

Coat the chicken: Add 4 boneless, skinless chicken thighs to the sauce and toss to coat.

Season the veggies: Add 3 diced red potatoes (medium cube), 1 diced red onion (large dice), 8 oz. trimmed green beans, and 2 chopped carrots to an oven-safe sheet pan. Drizzle the veggies with 2 Tbsp vegetable oil, then sprinkle over the remaining ¼ tsp salt and ¼ tsp black pepper. Toss to coat and lay the vegetables flat in the pan.

Add the chicken: Place the honey and mustard chicken on top of the vegetables. Now pour all the honey mustard sauce on top of the chicken.

Bake: Place the sheet pan in the preheated oven and cook for 25-30 minutes. The internal temperature of the chicken should read 165°F on a meat thermometer once done. Remove the pan from the oven, evenly divide the veggies and chicken between four plates, and serve!

Serving Suggestions

This sheet pan honey mustard chicken bake already has meat, potatoes, and veg, so it’s already pretty well-rounded and filling as is. Of course, you can finish it off with a simple side salad or a basket of warm dinner rolls for an easy midweek spread. Yum!

Storage & Reheating

Store your leftover honey mustard chicken and vegetables in an airtight container in the fridge for up to 3-4 days. You can reheat them in the microwave, in a skillet (with a little oil), or in a 350°F oven until heated through (add everything to a baking dish and cover with foil). As for freezing, the chicken should freeze well for up to 3 months. You can also freeze the veggies; however, they’ll turn out much softer after thawing (potatoes, in particular, can become a little mealy). Let everything thaw in the fridge overnight before reheating.

More Sheet Pan Dinners

One Pan Salmon Dinner

$9.82 recipe / $2.45 serving

Sheet Pan Chicken Sausage Dinner

$9.93 recipe / $2.48 serving

One Pan Mushroom Steak Dinner

$12.27 recipe / $3.06 serving

Barbecue Meatloaf Dinner

$6.87 recipe / $3.43 serving

The post Sheet Pan Honey Mustard Chicken and Veggies appeared first on Budget Bytes.

Creamy Homemade Green Goddess Dressing

By now, you should all know I love my salads, and what makes a good salad even better? A dressing that’s fresh, herby, and totally homemade! Green Goddess dressing is a classic creamy herb dressing that originated in the 1920s at San Francisco’s Palace Hotel, traditionally made with anchovies, herbs, and mayo. I’ve left out the anchovies in my version to keep it vegetarian-friendly and budget-conscious, and trust me, you won’t miss them one bit. This bright, flavor-packed, creamy dressing belongs in a Green Goddess salad (of course!), but I’ll happily spread, dip, and enjoy it any way I can.

Budget-Saving Tip

Don’t worry if you’re missing a herb, as this recipe for Green Goddess dressing is super flexible! There are countless variations out there, so feel free to add/swap in mint, chives, or any other delicate (non-woody) herb you’ve got on hand. For a nod to the original version, add tarragon for its licorice-like flavor. It’s the perfect way to stretch your budget and clean out your herb drawer at the same time!

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Green Goddess Dressing

This Homemade Green Goddess Dressing is made with fresh herbs, lemon juice, and garlic. A delicious dip or salad dressing that is better than store-bought!

Step-by-step photos can be seen below the recipe card.

Course Dressing

Cuisine American

Total Cost $3.78 recipe / $0.28 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16 servings (2 Tbsp each)

Calories 92kcal

Author Jess Rice

Equipment

• Food Processor

Ingredients

• 3 green onions $0.48
• ½ cup fresh cilantro stems and all, $0.27
• ½ cup fresh parsley stems and all, $0.26
• 1 tsp dried dill $0.46
• 1 cup fresh spinach $0.49 *
• ¼ cup lemon juice $0.25
• 2 garlic cloves large cloves, (about 1 Tbsp minced) $0.06
• 1 tsp salt $0.02
• ½ tsp black pepper freshly cracked, $0.05
• ½ cup mayonnaise $0.45 **
• ½ Tbsp honey $0.07 **
• ⅓ cup olive oil $0.92

Instructions

• Gather all your ingredients.
• Add all ingredients to the food processor except for mayonnaise, honey, and oil.
• Process until all ingredients are finely chopped in the food processor, pulsing and scraping down the sides as necessary.
• Add mayonnaise and honey. Process until creamy and well-combined.
• With the food processor running, slowly stream in oil until it’s all gone and the dressing is emulsified.
• Serve or store in an airtight container in the refrigerator. Enjoy as a dip, sandwich spread, or salad dressing.***

See how we calculate recipe costs here.

Notes

*If you want to use frozen spinach, you will only need about half as much, since frozen spinach is compressed and a little goes a long way!

**To make this recipe vegan, use a vegan mayonnaise and your favorite alternative to honey, such as agave.

***If the dressing thickens in the refrigerator, you can whisk in a little cold water, additional lemon juice, or apple cider vinegar to loosen it up to your liking for an easily-pourable salad dressing consistency.

Nutrition

Serving: 1serving (2 Tbsp) | Calories: 92kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 10g | Sodium: 193mg | Fiber: 0.2g

How to Make Green Goddess Salad Dressing Step-by-Step Photos

Gather all of your ingredients.

Process the herbs: Add 3 green onions (cut them to fit), ½ cup cilantro, ½ cup parsley, 1 tsp dried dill, 1 cup fresh spinach, ¼ cup lemon juice, 2 large garlic cloves (about 1 Tbsp minced), 1 tsp salt, and ½ tsp black pepper to a food processor. Pulse until the ingredients are finely chopped. Be sure to scrape down the sides as needed to ensure all the ingredients catch the blades.

Make the dressing: Now add ½ cup mayonnaise and ½ Tbsp honey. Process again until creamy and well combined with the other ingredients.

Stream in the oil: While the food processor is running, slowly stream in ⅓ cup olive oil until the dressing is emulsified (meaning the oil has blended in evenly and the dressing looks creamy).

Serve: Now your homemade green goddess dressing is ready to serve! Enjoy.

Serving Suggestions

Aside from a classic green goddess salad, I love tossing this homemade Green Goddess dressing into coleslaw for an herby twist, or serving it alongside a platter of crisp crudités to make raw veggies taste more exciting. I went with carrots, cucumbers, celery, radish, and broccoli in the photos here! It’s also delicious drizzled over roasted vegetables or brushed onto grilled zucchini to add freshness to the smoky char. I also like using this dressing as a sandwich spread or in a hearty salad for lunch, with a Cobb salad being one of my favorites!

Storage Instructions

Keep your homemade Green Goddess dressing refrigerated in an airtight container for up to 5–7 days. Give it a good stir before serving to recombine the herbs and flavors. Add in a splash of cold water (or apple cider vinegar or lemon juice) to loosen it up if needed. I don’t recommend freezing this dressing, since the fresh herbs and creamy texture don’t hold up well once thawed.

More Homemade Dressing Recipes

French Dressing Recipe

$1.20 recipe / $0.12 serving

Blue Cheese Dressing

$2.39 recipe / $0.14 serving

Homemade Italian Dressing

$2.77 recipe / $0.35 serving

Creamy Avocado Dressing

$1.93 recipe / $0.48 serving

The post Green Goddess Dressing appeared first on Budget Bytes.

Fresh Corn and Zucchini Pie Recipe

This sweet corn and zucchini pie tastes like a crustless quiche meets summer veggie casserole (in the BEST way). I sauté the vegetables first to remove excess moisture, then combine them with a mixture of eggs, cottage cheese, seasonings, and mozzarella for a perfectly cheesy, creamy, rich base. The flavors are fresh and simple, and because there’s no pie crust to work with, it’s super easy to throw this vegetarian zucchini pie together!

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Sweet Corn and Zucchini Pie

This Sweet Corn and Zucchini Pie is a crustless, cheesy bake with fresh corn, tender squash, and eggs. Perfect for brunch, dinner, or meal prep.

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $7.24 recipe / $1.21 serving

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 277kcal

Author Jennie Alley

Equipment

• Large 12" skillet
• Small Blender
• 9'' Pie Pan
• Baking Sheet

Ingredients

• 2 Tbsp butter $0.25
• 1 cup yellow onion diced, $0.60
• 2 garlic cloves minced, (1 tsp) $0.16
• 1 large zucchini sliced thin, (2 cups) $0.75
• 1 large yellow squash sliced thin, (2 cups) $0.75
• 2 cups fresh corn cut from cob, $0.99*
• 4 eggs $0.92
• ½ cup cottage cheese $0.49
• ½ tsp dried basil $0.02
• ½ tsp salt $0.04
• ¼ tsp black pepper freshly cracked, $0.08
• 2 cups mozzarella cheese shredded, (divided) $1.89**
• 1 Tbsp fresh basil chopped for garnish, $0.30***

Instructions

• Gather and prep all ingredients. Preheat your oven to 350°F (175°C).
• In a large skillet, melt butter over medium heat. Add diced onion, garlic, zucchini, and yellow squash. Sauté for about 3-4 minutes until the vegetables start to soften.
• Stir in fresh corn kernels and cook for another 3-4 minutes until all vegetables are tender.
• Remove skillet from heat and gently blot the vegetables with a paper towel to soak up any extra liquid.****
• In a blender, combine eggs, cottage cheese, dried basil, salt, and pepper. Blend until smooth and well combined.
• Pour the egg mixture into the skillet with the sautéed vegetables. Add 1½ cups of shredded mozzarella and mix gently to combine.
• Grease a 9” pie pan and pour the mixture in. Arrange the zucchini and squash slices nicely on top for a pretty presentation. Sprinkle the remaining ½ cup mozzarella over the top.
• Cover the pie pan tightly with greased foil, place it on a baking sheet, and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes. For a golden finish, broil on high for 3-5 minutes, watching carefully to avoid burning.
• Let the pie cool for at least 15 minutes to fully set. Slice and garnish with fresh chopped basil before serving.

See how we calculate recipe costs here.

Notes

*I just love the fresh bite of corn in this recipe. Don’t have fresh corn? You can try using frozen corn (thawed) or canned corn (drained) instead. Don’t forget to blot the veggies to remove excess moisture after sautéing! 

**I recommend shredding mozzarella from a block of low-moisture part-skim cheese. It melts better and doesn’t contain the anti-caking agents you find in pre-shredded bags.

***Fresh basil garnish adds a wonderful fresh note, but feel free to swap in any tender fresh herbs you like. Parsley, thyme, or oregano would all work beautifully.

****Blotting the veggies after sautéing helps keep the pie from getting soggy.

Nutrition

Serving: 1slice | Calories: 277kcal | Carbohydrates: 17g | Protein: 17g | Fat: 17g | Sodium: 569mg | Fiber: 3g

how to make Sweet Corn and Zucchini Pie step-by-step photos

Gather all of your ingredients and preheat the oven to 350°F (175°C).

Sauté the veggies: Melt 2 Tbsp butter in a large skillet over medium heat. Add 1 cup diced yellow onion, 2 minced garlic cloves, 1 sliced zucchini, and 1 sliced yellow squash, and sauté for about 3-4 minutes until the vegetables start softening.

Carefully mix in 2 cups fresh corn kernels and cook for a further 3-4 minutes until all the veggies are tender.

Remove excess liquid: Take the skillet off the heat and use a paper towel to soak up any excess liquid (use kitchen tongs to hold the paper towel to avoid burning yourself!)

Make the egg mixture: Add 4 eggs, ½ cup cottage cheese, ½ tsp dried basil, ½ tsp salt, and ¼ tsp black pepper to a blender and blend until smooth.

Assemble the pie: Pour the egg-cottage cheese mixture into the skillet with your sautéed veggies. Add 1½ cups of shredded mozzarella and mix gently to combine.

Grease a 9-inch pie pan and pour the sweet corn zucchini pie mixture in. You can arrange the zucchini and squash slices on top for a pretty presentation if you like! Sprinkle the remaining ½ cup of mozzarella over the top.

Bake the pie: Cover the pie dish tightly with greased foil, place it on a baking sheet (in case it bubbles up slightly), and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake uncovered for a further 10 minutes. For an extra golden finish, broil the pie for 3-5 minutes (just watch it carefully so it doesn’t burn!)

Serve: Let your corn and zucchini pie cool for at least 15 minutes to fully set. Then slice and top with 1 Tbsp fresh chopped basil, and serve!

Serving Suggestions

This sweet corn zucchini pie is perfect for brunch alongside a fresh fruit salad and some buttery biscuits or toast. For dinner, I usually pair it with a simple leafy green salad (with a lemon vinaigrette to complement the richness) or roasted potatoes when I want something heartier. Our chilled cucumber salad is also amazing on warm evenings. Sometimes, I add some extra toppings along with the fresh basil. A drizzle of hot sauce or chili crisp adds heat, while a dollop of sour cream or Greek yogurt adds a nice tang!

Storage & Reheating

Once cooled, store any leftover sweet corn and zucchini pie in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30–60 seconds, or warm in a 350°F oven for 10–15 minutes. This crustless pie also freezes well, though the veggies may soften a bit. Wrap the fully baked, cooled pie (whole or sliced) tightly or place it in a freezer-safe container and use within 1–2 months. Reheat straight from frozen at 350°F for 25–30 minutes, or thaw overnight in the fridge before reheating.

More Easy Zucchini Recipes

Zucchini Relish

$6.14 recipe / $0.08 serving

Grilled Zucchini

$2.80 recipe / $0.70 serving

Zucchini, Corn, and Toasted Almond Salad

$5.95 recipe / $0.99 serving

Air Fryer Zucchini

$4.07 recipe / $1.02 serving

The post Sweet Corn and Zucchini Pie appeared first on Budget Bytes.

Homemade Dunkaroos Recipe

Dunkaroos were a widely popular lunchbox snack made up of mini cookies and frosting for dipping that launched in the 1990s. They got discontinued in 2012 in the U.S. (cue collective childhood tears), and while they’ve since made a comeback, they just don’t hit the same as the original!

My homemade Dunkaroos recipe captures that OG nostalgic flavor with cinnamon-spiced graham cookies and an easy vanilla frosting loaded with rainbow sprinkles (the kind you’d spread on a classic vanilla cake). To get that authentic graham cracker taste on a budget, I grind up actual graham crackers into flour and mix it with regular flour, then roll the dough super thin so the cookies bake up crispy and perfect for dipping. One dunk into that sprinkle-filled frosting and you’ll understand why an entire generation is still obsessed with this throwback snack. 😉

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Dunkaroos Recipe

This homemade Dunkaroos recipe brings back the '90s with crispy cinnamon graham cookies and vanilla rainbow sprinkle frosting for dipping!

Step-by-step photos can be seen below the recipe card.

Course Dessert, Snack

Cuisine American

Total Cost $6.11 recipe / $0.30 serving

Prep Time 25 minutes minutes

Cook Time 8 minutes minutes

Total Time 33 minutes minutes

Servings 20 servings (5 mini (2”) cookies + 2 Tbsp frosting each)

Calories 233kcal

Author Jess Rice

Equipment

• Mixing Bowls
• Hand Mixer
• Food Processor
• Parchment Paper
• Baking Sheet
• 2-Inch Cookie Cutters (or any cookie cutters you have)
• Rolling Pin

Ingredients

Cookies

• 1 stick salted butter room temperature, (8 Tbsp) $0.99
• ¼ cup brown sugar firmly packed, $0.22
• 1 cup granulated sugar $0.38
• 1 large egg $0.22
• 1 tsp vanilla extract $0.65
• 8 sheets graham crackers yields 1 cup flour, (4 crackers per sheet) $0.75
• 1 cup all-purpose flour 147g, $0.11
• ½ tsp baking powder $0.01
• ¼ tsp baking soda $0.01
• 1 tsp ground cinnamon $0.08

Frosting

• 1 stick unsalted butter room temperature, (8 Tbsp) $0.99
• 2 cups powdered sugar $1.10
• 1 tsp vanilla extract $0.24
• 2 Tbsp whole milk $0.01
• 2 Tbsp rainbow sprinkles $0.35

Instructions

• Gather your ingredients and preheat your oven to 350℉.
• To begin baking the cookies, in a medium mixing bowl, combine room temperature salted butter, brown sugar, and granulated sugar. With a hand mixer, cream it together on medium speed.
• Add the egg and 1 tsp vanilla extract. Mix together on medium speed.
• In a food processor, add graham crackers and pulse until fine.
• Using a fine mesh strainer, sift graham cracker flour into a medium mixing bowl.
• Mix together graham cracker flour, all-purpose flour, baking powder, baking soda and ground cinnamon.
• Little by little, add flour mixture to the creamed sugar and butter mixture until a dough forms.
• Turn the dough out onto a parchment lined surface and roll it out between another sheet of parchment until it’s quite thin, about ¼” thick.
• Using any cookie cutters you have on hand (I borrowed my daughter’s tiny cookie cutters from her baking play set to mimic the size of Dunkaroos!) cut out as many cookies as you can until the dough is gone.
• Place the cookies on a parchment-lined baking sheet and bake for 8-10 minutes in a 350℉ oven. These cookies are meant to be crispy and dippable.
• To make the frosting, combine the stick of room temperature unsalted butter, powdered sugar, 1 tsp vanilla extract, and whole milk in a medium-size mixing bowl and mix with a hand mixer until smooth on medium speed.
• Fold in the sprinkles last, then serve with your mini cookies!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Sodium: 104mg | Fiber: 0.4g

how to make Dunkaroos step-by-step photos

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

Make the cookie dough: Add 1 stick room temperature salted butter, ¼ cup brown sugar, and 1 cup granulated sugar to a medium-sized mixing bowl. Use a hand mixer to cream them together on medium speed.

Now add 1 large egg and 1 tsp vanilla extract. Mix to combine these with the creamed butter and sugars on medium speed.

Now add 8 sheets of graham crackers to a food processor and pulse until very fine.

Sift the graham cracker flour using a fine mesh strainer over a medium-sized mixing bowl. You need 1 cup total of this graham cracker flour.

Add 1 cup all-purpose flour, ½ tsp baking powder, ¼ tsp baking soda, and 1 tsp ground cinnamon to the graham cracker flour. Mix to combine.

Next, little by little, add the cracker-flour mixture to your creamed butter and sugar until a cohesive dough forms.

Shape the cookies: Turn the dough out onto a parchment lined surface and roll it out between another sheet of parchment until it’s quite thin, about ¼” thick.

Use any cookie cutters you have (ideally 2-inch cutters to mimic the mini size of the Dunkaroos!), cut out as many cookies as you can until you have used all the dough.

Bake the cookies: Place the shaped cookies onto a parchment-lined baking sheet. Bake the cookies for 8-10 minutes in your 350℉ oven.

These mini cookies are supposed to be crispy and dippable! They’ll also firm up more as they cool.

Make the frosting: Meanwhile, combine 1 stick of room temperature unsalted butter, 2 cups powdered sugar, 1 tsp vanilla extract, and 2 Tbsp whole milk in a medium-size mixing bowl. Mix with your hand mixer on medium speed until nice and smooth.

Fold in 2 Tbsp rainbow sprinkles and then serve with your homemade Dunkaroo cookies!

Storage Instructions

Store your mini cinnamon cookies in an airtight container at room temperature for 3-5 days. They may last a bit longer, but the texture will soften over time. Keep your Dunkaroos frosting refrigerated and use it within a week. Let the frosting sit out at room temperature for 10-15 minutes before serving so it can become soft and dippable.

More Homemade Treats

Scotcheroos

$9.23 recipe / $0.61 serving

Homemade Rice Krispie Treats

$2.30 recipe / $0.26 serving

Homemade Frosty

$2.76 recipe / $0.69 serving

3 Ingredient Frozen Yogurt

$6.21 recipe / $0.26 serving

The post Dunkaroos appeared first on Budget Bytes.

Grilled Caesar Salad with Homemade Vegetarian Dressing

I could eat Caesar salad for every meal. Instead of using giant croutons in this grilled version, I toast up some panko I already had on hand. The crispy panko clings to every piece of lettuce thanks to my addictive vegetarian Caesar dressing (which can be made vegan if you use a vegan mayo!) And to keep the dressing fish-free, I swap out anchovies for seaweed sheets, which can be found in the snack aisle nowadays, even at Walmart! You still get a little bit of that classic ocean flavor without the fishiness, if that’s not your thing.

This grilled Caesar salad takes a little extra effort than opening up a bottle of storebought dressing and chopping up some regular ol’ romaine lettuce, but the grilled romaine is perfect for summertime. You’re going to have to trust me on this one!!

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Grilled Romaine Caesar Salad

This Grilled Romaine Caesar Salad is smoky, crunchy, and topped with a creamy homemade vegetarian Caesar dressing for the perfect summer side.

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $6.24 recipe / $1.56 serving

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings (½ head lettuce and ¼ cup dressing per person)

Calories 388kcal

Author Jess Rice

Equipment

• Grill
• Skillet
• Small Blender

Ingredients

Salad Ingredients

• 2 heads romaine lettuce rinsed and cut in half, $2.28
• 2 tsp olive oil divided, $0.12
• ¼ cup panko breadcrumbs $0.23
• 1 Tbsp salted butter $0.12
• 1 Tbsp Everything Bagel Seasoning $0.40
• ½ package seaweed sheets half a 0.14 oz (4g) pack, $0.34*
• ½ cup Parmesan cheese shredded, $1.08

Fish-Free Vegetarian (or Vegan) Caesar Dressing Ingredients

• 1 cup mayonnaise regular or vegan mayo work great, $0.90
• ¼ cup lemon juice $0.25
• 2 garlic cloves large cloves, (minced) $0.06
• 1 Tbsp mellow white miso $0.53**
• 1 Tbsp Dijon mustard $0.08
• 1½ tsp black pepper freshly cracked, $0.15
• ½ tsp sea salt $0.01
• 2 tsp granulated sugar $0.01
• ½ cup water $0.00
• ¼ cup olive oil $1.44
• ½ package seaweed sheets crumbled and folded in, (half a 0.14oz (4g) pack) $0.34*

Instructions

• Gather ingredients and preheat the grill.
• Cut romaine hearts in half, leaving the root intact but trimmed. Make sure your lettuce is completely dry. Brush with 1 tsp olive oil on the cut sides.
• Sear lettuce on all sides to get some color, about 3 minutes total on a very hot grill.
• Transfer lettuce to the fridge to cool while preparing dressing and sides.
• Toast panko in a dry pan with salted butter and remaining 1 tsp olive oil. Once the panko is toasty brown, remove it from the heat. This is my fun substitute for basic croutons! The panko clings to the wedges of lettuce so every bit is a texture party.
• Add all dressing ingredients *except for the seaweed* to a blender and blend until completely smooth.
• Break apart the seaweed and stir it into the dressing mixture.
• Drizzle dressing over the top of each romaine heart and top them with plenty of panko, Everything Bagel mix, and additional seaweed. Shred fresh Parmesan on top and enjoy!

See how we calculate recipe costs here.

Notes

*You need one snack-sized pack of seaweed sheets (also known as nori) total. You will use half the package in the dressing and half to garnish the salad with at the end. The pack I use is 0.14oz (4g).

**You can find miso paste in many grocery stores; it just takes a little hunting. My Kroger keeps it where they stock the tofu. If you can’t find it at your usual spot, you can usually find it even cheaper at an International Grocery Store.

To make this recipe vegan: Use a vegan mayo to make the dressing, use vegan salted butter to toast the panko, and leave off the Parmesan.

The dressing in this recipe yields 2 ¼ cups total. I use ¼ cup per serving, meaning the total amount is enough for 9 servings. As I only use 4 servings in this recipe, I costed this recipe out using enough for 4 servings total. Store the remaining dressing in the fridge for 5-7 days!

Nutrition

Serving: 1serving (½ head lettuce and ¼ cup dressing per person) | Calories: 388kcal | Carbohydrates: 17g | Protein: 9g | Fat: 33g | Sodium: 880mg | Fiber: 7g

how to make Grilled Romaine Caesar Salad step-by-step photos

Gather your ingredients and preheat your grill.

Grill the romaine hearts: Slice 2 heads of romaine lettuce in half, leaving the root intact but trimmed. Make sure to dry it very well after rinsing. Brush the cut sides of the romaine with oil (1 tsp total).

Sear the romaine on a very hot grill to get some color, about 3 minutes total. It will take longer for the grill marks to form if your grill isn’t very hot.

Move the lettuce to the fridge to cool as you prep the dressing and sides.

Toast the panko: Toast ¼ cup panko breadcrumbs in a pan with 1 Tbsp salted butter and 1 tsp olive oil.

When the panko is browned and toasted, remove it from the heat. This is what I use instead of traditional croutons in this recipe for grilled Caesar salad! The toasted panko clings to the lettuce leaves, so every bit is a texture party.

I just want to highlight the amount of cheese you can get when you grate it yourself! Just the tip of that block of Parmesan yielded 1 cup of shredded Parmesan (and you only need ½ cup total for this recipe!). Pretty budget-friendly (and no weird preservatives or anti-caking agents) compared to the pre-shredded options.

Make the dressing: Add 1 cup mayonnaise, ¼ cup lemon juice, 2 large cloves garlic (minced), 1 Tbsp mellow white miso, 1 Tbsp Dijon mustard, 1½ tsp black pepper, ½ tsp sea salt, 2 tsp granulated sugar, ½ cup water, and ¼ cup olive oil to a blender. Don’t add the seaweed yet!

Now blend the dressing ingredients until completely smooth.

Add the seaweed: Crumble ½ package seaweed sheets into the dressing and mix to combine.

Assemble the salad: Retrieve your grilled romaine hearts from the fridge and drizzle each wedge with ¼ cup dressing each (you will have some dressing leftover for other salads!), plenty of toasted panko, Everything Bagel mix (1 Tbsp total), and the remaining ½ package seaweed sheets. Top with ½ cup freshly shredded Parmesan and enjoy!

Serving Suggestions

Considering you’ve already got the grill on, you may as well make the most of it! Turn this into a grilled chicken Caesar by adding some grilled chicken breasts, or try grilled tofu or grilled shrimp for something different. The panko already adds great crunch, but I bet some crumbled oven-cooked bacon (or a vegetarian alternative) would be tasty added on top. If you’ve got some pickled red onions hanging out in the fridge, throw them on top of your grilled Caesar salad, too!

Storage Instructions

The grilled romaine is best enjoyed the day it’s made since it will soften and wilt the longer it’s stored. The vegetarian Caesar dressing, however, can be made ahead and kept in an airtight container in the fridge for up to 5-7 days. Give it a stir before using again.

More Easy Salad Recipes

Green Bean Salad

$9.23 recipe / $1.15 serving

Summer Lentil Salad

$8.10 recipe / $1.35 serving

Zucchini, Corn, and Toasted Almond Salad

$5.95 recipe / $0.99 serving

Beet Salad

$4.59 recipe / $1.14 serving

The post Grilled Romaine Caesar Salad appeared first on Budget Bytes.

Easy Homemade Cold Brew Coffee

Cold brew coffee is different from iced coffee, which is usually made with hot brewed coffee poured over ice and often finished with milk. Cold brew never touches hot water! Instead, you let fresh coarsely ground beans steep in cold water for about 24 hours. I grind my beans in a food processor, but a coffee grinder works too. The slow, cold steep brings out the smooth flavor of the beans without pulling as much acidity as brewing with hot water, so the coffee tastes mellow and smooth. It’s refreshing, caffeinated, and exactly what I want on a hot day!

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Cold Brew Coffee

This easy Cold Brew Coffee recipe makes a smooth, rich coffee that's less bitter than drip and perfect over ice!

Step-by-step photos can be seen below the recipe card.

Course Drinks

Cuisine American

Total Cost $3.40 recipe / $0.68 serving

Prep Time 10 minutes minutes

Chill Time 1 day day

Total Time 1 day day 10 minutes minutes

Servings 5 cups

Calories 0kcal

Author Jess Rice

Equipment

• Food Processor or Coffee Grinder
• Mason Jars
• Fine Mesh Strainer and Coffee Filter or Nut Milk Bag

Ingredients

• 1 cup whole coffee beans coarsely ground, $3.40*
• 5 cups cold water $0.00

Instructions

• Gather your ingredients.
• Using a coffee grinder (if you have one) or a food processor (if you don’t), grind the whole bean coffee until coarsely ground.* 1 cup of whole beans yields 1¼ cups of ground coffee.
• To a mason jar, add 1 cup of ground coffee and 4 cups of cold water. To a smaller mason jar, add the remaining ¼ cup of ground coffee and the last 1 cup of cold water. (I didn’t have a mason jar big enough, so I split it up into two.)
• Give the jars a shake and transfer to the refrigerator for 24 hours.
• Strain the next day, discarding the coffee beans (or use them in your garden or compost!) using a fine mesh strainer lined with a coffee filter. Or strain using a nut milk bag, like I did!
• Transfer filtered coffee back into the mason jar you used overnight (give it a good rinse or a quick wash) and enjoy your cold brew coffee poured over lots of ice! If you find the coffee is too strong for you, you can dilute it with water and/or any milk you like best.

See how we calculate recipe costs here.

Notes

*¼-inch pieces being visible in your grind is a good standard for coarse ground coffee. I used dark espresso beans, but freshly ground coffee of any kind will give you the best flavor. Keeping the grind coarse also makes it much easier to strain. Finely ground coffee will be harder to strain and may make your coffee gritty.

Nutrition

Serving: 1cup | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Sodium: 12mg | Fiber: 0g

how to make Cold Brew Coffee step-by-step photos

Gather all of your ingredients.

Grind the coffee: Add 1 cup whole coffee beans to a coffee grinder (if you have one) or a food processor (if you don’t), and grind the beans until coarsely ground.

Grind the beans until coarse, with the biggest pieces being roughly ¼ inch across. One cup of whole beans yields 1¼ cups of ground coffee.

Combine the beans and water: Depending on the size of your mason jar(s), you may need to work in batches. I used two different-sized mason jars as I didn’t have one big enough for all the coffee beans and water. In the larger mason jar, I added 1 cup of ground coffee and 4 cups of cold water. Then, to the smaller mason jar, 1 added the remaining ¼ cup of ground coffee and the last 1 cup of cold water.

Give your mason jar(s) a good shake and place them in the fridge for 24 hours.

Strain the coffee: After 24 hours, strain the coffee and discard the coffee grounds (or use them in your garden or compost!) You can either set a fine mesh strainer over a bowl and line it with a coffee filter (as shown here) or…

…strain it using a nut milk bag, as I did!

Store or serve: Now your homemade cold brew is ready to serve over lots of ice! Clean your mason jars and use them to store any leftovers in the fridge. If the coffee is too strong for you, you can dilute it with more water and/or any milk you like best when serving.

How to Serve Cold Brew Coffee

Pour a cup of this homemade cold brew coffee over ice for a coffee-shop worthy drink (without the takeout price tag!) You can add more water to dilute the flavor, or top it off with any milk, cream, or creamer you want. Add a little sweetener (sugar, honey, maple syrup, Swerve, or coffee syrup etc) if you prefer a sweeter sip. Or try it with our sweet cream cold foam or homemade gingerbread creamer for a special treat!

You can even heat up your cold coffee if you like! Pop it in the microwave and enjoy the mellow flavor…just heated up!

Storage Instructions

Keep your cold brewed coffee in an airtight container in the fridge for up to 1-2 weeks. I’d aim to enjoy it within a week for the best flavor.

More Easy Drink Recipes

Brazilian Lemonade

$3.46 recipe / $0.58 serving

Homemade Lemonade

$6.31 recipe / $0.70 serving

Homemade Frosty

$2.76 recipe / $0.69 serving

Homemade Hot Chocolate

$3.96 recipe / $0.99 serving

The post Cold Brew Coffee appeared first on Budget Bytes.

“Just an incredible recipe! I have made this at least once a week since I discovered it. I typically grill the chicken instead of cooking in a skillet but I had done it both ways. My favorite way to serve is as chicken tacos with fresh corn tortillas, guac, salsa verde, and sour cream. Perfection!”

Shane

Sweet and Spicy Honey Chipotle Chicken

This recipe was actually born off the back of my Chipotle peach salsa, when I realized one can of peppers can go a long way. I like to keep things simple, so I whipped up this super simple yet flavorful marinade using the canned chipotle peppers in adobo sauce, honey, lime juice, salt, garlic, and oil. This easy Chipotle honey chicken recipe has got all the elements: salt, fat, acid, heat…and a little sweetness to round it out. 😉

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Honey Chipotle Chicken

The marinade for this sweet, smoky, and spicy Honey Chipotle Chicken is simple and delicious! It's an easy and flavorful dinner main dish!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American, Southwest

Total Cost $7.48 recipe / $1.25 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Marinate Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 thighs

Calories 207kcal

Author Beth Moncel

Equipment

• Mixing bowl
• Shallow Dish
• Large Skillet

Ingredients

• 3 chipotle peppers in adobo sauce minced (about ¼ cup) $0.35*
• 2 Tbsp honey $0.31
• 1 lime juiced, (2 Tbsp) $0.25
• 1 garlic clove minced, (½ Tbsp) $0.06
• ½ tsp salt $0.02
• 2 Tbsp cooking oil divided, $0.08
• 6 chicken thighs boneless, skinless (850g) $6.19
• 2 green onions sliced, $0.22

Instructions

• Gather and prepare all ingredients.
• Mince the chipotle peppers. Combine the minced peppers in a bowl with the honey, lime juice, minced garlic, salt, and 1 Tbsp cooking oil.
• Place the chicken thighs in a shallow dish and pour the marinade over top. Toss the chicken in the marinade until evenly coated.
• Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, refrigerate the chicken as it marinates.
• When ready to cook the chicken, heat a large skillet over medium. Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface of the skillet.
• Add the marinated chicken to the skillet and cook on one side until the water released by the chicken evaporates, the marinade has reduced to a glaze, and the chicken has browned. Flip the chicken over and cook on the second side until browned and cooked through.**
• Top with sliced green onions and serve.

See how we calculate recipe costs here.

Notes

*Canned chipotle peppers in adobo are the base for this marinade. They are smoked and dried jalapeños in a tangy tomato sauce with spices. You can find these at most major grocery stores in the U.S.

**The cooking time will vary depending on the thickness of the thighs. Just make sure the internal temperature of the chicken is 165°F (minimum) once done.

Nutrition

Serving: 1thigh | Calories: 207kcal | Carbohydrates: 9g | Protein: 22g | Fat: 9g | Sodium: 296mg | Fiber: 1g

How to Make Honey Chipotle Chicken Step-by-Step Photos

Gather all of your ingredients.

Make the marinade: Mince 3 chipotle peppers (you need about ¼ cup once minced).

Combine the minced chipotle peppers with 2 Tbsp honey, 2 Tbsp lime juice, 1 minced clove of garlic, 1 Tbsp cooking oil, and ½ tsp salt.

Marinate the chicken: Place 6 boneless, skinless chicken thighs in a shallow dish, then pour the honey chipotle marinade over top.

Toss the chicken in the marinade until they’re evenly coated. Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, make sure to cover and transfer the chicken to the refrigerator.

Cook the chicken: Heat a large skillet over medium heat. Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface. Add the chicken thighs and cook over medium heat until all of the water they release evaporates, the marinade has reduced to a glaze, and the chicken has browned on the bottom.

Flip the chicken thighs and cook until browned on the other side and cooked through. Flip the chicken back and forth as needed to achieve an even level of browning on both sides. The internal temperature of the chicken should reach 165°F minimum on an instant thermometer once cooked.

Serve: Top your Chipotle honey chicken with sliced green onions, then serve.

Serving Suggestions

I served my honey chipotle chicken with my favorite bean salad, cowboy caviar, and some rice, but you’ve got lots of options here! This chicken is AMAZING tucked into burritos or tacos, especially with guacamole and pico de gallo, for a take-out-style midweek meal. And since it does bring some spice, I also love pairing it with something fresh and cooling like avocado tomato salad, or even a creamy option like elote (street corn) pasta salad…which is also perfect for BBQs or potlucks!

Storage & Reheating

You can store leftover honey chipotle chicken in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat, warm it gently on the stove or in the microwave until heated through. I’d consider slicing the chicken before reheating to heat it quicker and avoid the honey marinade from burning. You can also freeze this recipe for up to 3 months, but let it thaw overnight in the fridge before reheating.

More Honey Chicken Recipes

Honey Garlic Chicken

$9.58 recipe / $2.39 serving

Braised Chicken and Peaches

$13.60 recipe / $2.72 serving

Grilled Honey Lime Chicken

$5.73 recipe / $1.43 serving

Sticky Ginger Chicken Wings

$8.56 recipe / $4.28 serving

The post Chipotle Honey Chicken appeared first on Budget Bytes.

Peachy one-skillet Pork Chops

This peach pork chops recipe is all about keeping dinner easy while making the most of fresh peaches, because the season doesn’t last long! The ingredients I use are simple, with juicy peaches, pork chops, and pantry staples like Dijon, balsamic, and brown sugar, but they cook down into the most delicious sauce. If you love glazed pork chops, I’m sure you’ll love the sweet, savory, peachy sauce in this recipe, too. Top the dish off with some balsamic glaze, serve it with fresh green beans or a crisp salad, and get ready to wow your family, friends, and yep, even yourself!

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Summer Peach Pork Chops

These easy Summer Peach Pork Chops with fresh peaches and a sweet and tangy balsamic Dijon sauce are a simple one-skillet dinner for the summertime!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $7.22 recipe / $1.81 serving

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 4 servings (1 pork chop each)

Calories 369kcal

Author Melissa Nolan

Equipment

• Medium Skillet
• Kitchen Tongs

Ingredients

• 3 fresh peaches 320g uncut, $1.74*
• 1 Tbsp vegetable oil $0.04
• 4 pork center-cut loin chops boneless, $4.00**
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.04
• 1 small yellow onion sliced, (1 cup, 100g) $0.39
• 2 garlic cloves minced, (1 Tbsp) $0.12
• ¼ cup chicken broth $0.02***
• 1 Tbsp brown sugar $0.07
• 1 Tbsp balsamic vinegar $0.12
• 1 Tbsp Dijon mustard $0.12
• 2 Tbsp butter $0.24
• 1 Tbsp balsamic glaze $0.31

Instructions

• Gather and prepare all ingredients.
• Carefully cut each peach in half around the seam, then twist in half to separate. If the pit clings, carefully cut around it, then slice each half into three pieces and set them aside.
• Heat the oil in a medium skillet over medium-high heat. Pat the pork chops dry with paper towels and season with salt and pepper.
• Once the pan is hot, gently place the pork in the pan. Let the pork cook undisturbed for 3-4 minutes on each side until a golden-brown crust forms. Remove the cooked pork from the skillet and set aside on a plate while you make the sauce.
• Turn the heat to medium, add the peaches, cut side down, and cook undisturbed for 2 minutes.
• Stir in the onions and continue cooking for 3 minutes. Then add the garlic to the skillet and cook for 1 minute.
• Deglaze the skillet with the chicken broth and let it reduce by half, 2-3 minutes.
• Next, add brown sugar, balsamic vinegar, and Dijon mustard, and simmer for about 2-3 minutes.
• Lastly, turn off the heat, add the butter, and stir until your sauce has thickened, for about 2 minutes.
• Return the pork and any juices to the skillet to warm through. Drizzle with balsamic glaze and enjoy!

See how we calculate recipe costs here.

Notes

*I bought clingstone yellow peaches, but any fresh peach will work. Make sure to choose slightly firmer peaches. The peaches should not be rock hard, but not overly ripe or mushy! The yield depends on the size/weight of the peaches. The first time I tested this recipe, I used 2 large peaches, and that was plenty. For the photos, the peaches were smaller, so I used three.

**Take the pork chops out of the refrigerator 10-15 minutes before cooking them so they can come closer to room temperature. Make sure the internal temperature of your pork reaches 145°F once done.

***I like to use Better Than Bouillon to keep costs low. I used ¼ tsp of bouillon and ¼ cup of water. The recipe calls for chicken broth, but you can deglaze with wine as well.

Nutrition

Serving: 1serving | Calories: 369kcal | Carbohydrates: 19g | Protein: 31g | Fat: 19g | Sodium: 368mg | Fiber: 2g

how to make Summer Peach Pork Chops step-by-step photos

Gather all of your ingredients.

Prep the peaches: Carefully cut 3 fresh peaches in half around the seam, then twist them in half to separate. If the pit clings, carefully cut around it, then slice each half into three pieces and set them aside.

Season the pork: Start by heating 1 Tbsp vegetable oil in a medium skillet over medium-high heat. Use paper towels to pat 4 pork center-cut loin chops dry and season them with ¼ tsp salt and ¼ tsp black pepper total.

Cook the pork chops: When the pan is hot, gently place the pork chops into the pan. Let the pork cook (undisturbed, no peaking!) for 3-4 minutes on each side until a golden-brown crust forms. Remove the pork from the skillet and set it aside on a plate as you prep the sauce.

Make the sauce: Reduce the heat to medium and add the peaches to the skillet, cut side down. Allow the peaches to cook undisturbed for 2 minutes.

Now stir in 1 small sliced onion and cook for a further 3 minutes.

Add 2 minced garlic cloves to the skillet, combine with the peaches and onions, and cook for 1 minute.

Deglaze the pan: Pour ¼ cup chicken broth into the skillet and allow it to reduce by half, about 2-3 minutes.

Once the chicken broth has reduced, add 1 Tbsp brown sugar, 1 Tbsp balsamic vinegar, and 1 Tbsp Dijon mustard. Stir to combine and simmer for about 2-3 minutes.

Finally, turn off the heat completely. Add 2 Tbsp butter and consistently stir until the sauce has thickened, about 2 minutes.

Add the pork: Return the pork (and any juices from the plate) to the skillet to warm through. Top with a drizzle of balsamic glaze (1 Tbsp), then serve and enjoy!

Serving Suggestions

These summer peach pork chops go with just about anything, but I especially like them with fresh green beans. I usually go for fresh sautéed green beans or a crisp green bean salad. Air fryer zucchini is another easy option, and for something heartier, try them alongside mashed potatoes and roasted cauliflower. Rice or other roasted veggies work great too, so you can mix and match depending on what you’ve got on hand.

Storage & Reheating

Leftover pork chops with peaches should be stored in an airtight container in the fridge for up to 3 days. Reheat them gently (to avoid drying out the pork) on the stovetop over medium-low heat. You can add a little chicken broth to loosen up the sauce if needed. As for freezing, you can freeze pork chops for up to 3 months, but the peaches will be much softer after thawing. Thaw in the fridge overnight before reheating.

More Easy Pork Chop Recipes

Creamy Pork Chops

$7.77 recipe / $1.94 serving

Air Fryer Pork Chops

$3.82 recipe / $1.91 serving

Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

$15.35 recipe / $3.84 serving

Sweet and Sour Pork Chops with Vegetables

$8.86 recipe / $2.22 serving

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