Pasta Primavera

Although the name Primavera stands for “Spring” in Italian, Pasta Primavera is actually a popular American dish that was first introduced in the 1970s. It includes lots of fresh Spring and Summer vegetables that are sauteed and tossed with pasta in a light cream sauce. In this recipe we opted for a fresh lemon and butter sauce.

Ingredients for Pasta Primavera

Can I Use Different Vegetables?

Absolutely! Pasta Primavera is extremely versatile. You could mix and match with other vegetables like broccoli, mushrooms, asparagus, green beans or any fresh vegetables that are in season that will cook in relatively the same amount of time. This is also a great recipe to use up any leftover veggies that may be hanging out in your fridge to help reduce food waste in your kitchen.

What to Serve with Pasta Primavera

Print

Pasta Primavera

Pasta Primavera is the perfect Spring dish packed with fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce.

Course Dinner, Lunch

Cuisine American

Total Cost $5.96 recipe / $1.49 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 about 1.5 cups each

Calories 318kcal

Author Marsha – Budget Bytes

Equipment

• Chef’s Knife
• White Cutting Boards

Ingredients

• 8 oz. penne pasta $0.63
• 2 Tbsp olive oil $0.32
• 1 zucchini $0.75
• 1 yellow squash $0.85
• 1 carrot $0.14
• 1/2 red onion $0.38
• 1/2 cup frozen peas $0.21
• 1 cup grape tomatoes $1.00
• 3 cloves garlic, minced $0.24
• 1/2 cup grated Parmesan $0.89
• 1 tsp dried oregano $0.10
• 1/2 tsp salt $0.02
• 1/2 tsp Freshly cracked black pepper $0.02
• 2 Tbsp Fresh lemon juice $0.13
• 2 Tbsp butter $0.28

Instructions

• Start by prepping your vegetables. Wash the vegetables, then cut and slice each vegetable into equal size pieces. Cut the zucchini and yellow squash into half moons, slice the carrots into thin rounds, cut the grape tomatoes in half and slice the red onion into strips.
• Next bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, or until al dente. Reserve some of the starchy pasta water before draining the pasta in a colander.
• While the pasta is boiling, saute the vegetables. In a large deep skillet add olive oil and saute carrots and onion over medium heat for 1-2 minutes. Next add zucchini and yellow squash and saute for an additional 1-2 minutes.
• Next add the minced garlic, grape tomatoes and frozen peas. Season the vegetables with salt, pepper and dried oregano. Saute for an additional 1-2 minutes, then turn the heat off.
• Add the butter to the skillet along with the fresh squeezed lemon juice and stir well to combine. Either add the cooked and drained pasta to the skillet, or transfer the pasta and vegetables to a large bowl. Add grated parmesan cheese and some of the reserved pasta water. Stir the vegetables with the pasta until well combined. Serve with fresh chopped parsley (optional garnish) and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 55g | Protein: 14g | Fat: 5g | Sodium: 532mg | Fiber: 5g

How to Make Pasta Primavera – Step by Step Photos

Start by prepping your vegetables. Wash the vegetables thoroughly then cut and slice each vegetable into equal size pieces. Cut the one zucchini and one yellow squash into half moons, slice one carrot into thin rounds, thinly slice half of a red onion, cut one cup of grape tomatoes in half, and mince three cloves of garlic.

Next bring a large pot of salted water to a boil. Cook pasta according to the package instructions to al dente. Reserve ½ cup of pasta water before draining the pasta in a colander. Transfer drained pasta to a large bowl.

While the pasta is boiling, start sautéeing the vegetables. In a large deep skillet add olive oil. Sauté carrots and onion over medium heat for 2 minutes. Next add zucchini and yellow squash and sauté for an additional 2 minutes. Now add the minced garlic, grape tomatoes and frozen peas. Season the vegetables with 1 tsp salt (or to taste), 1/2 tsp pepper and 1 tsp dried oregano. Sauté for an additional 1-2 minutes then turn your heat off. 

Add 2 Tbsp butter to the skillet along with about 2 Tbsp fresh squeezed lemon juice. Stir the vegetables well to combine.

Either add the cooked and drained penne to the skillet and stir to combine with the vegetables or transfer both the pasta and vegetables to a large bowl. Add 1/2 cup grated or shredded parmesan cheese and about ¼ cup of the reserved pasta water. Stir until well combined. Add more of the reserved pasta water if needed to create a light sauce.

Serve with fresh chopped parsley and enjoy!

More Vegetable Pasta Recipes

Quick Veggie Pasta

$3.61 recipe / $0.90 serving

Tortellini Salad

$15.57 recipe / $1.30 serving

Roasted Broccoli Pasta with Lemon and Feta

$3.69 recipe / $0.92 serving

Roasted Vegetable Baked Penne

$11.34 recipe / $1.42 serving

The post Pasta Primavera appeared first on Budget Bytes.

What is Ramen Noodle Salad?

This Ramen noodle salad is simply a mix of finely shredded cabbage, chicken, carrots, green onion, almonds, and …drum roll… uncooked instant ramen noodles for a little extra CRUNCH! The salad also features a simple light dressing that has Asian inspired flavors, like ginger, rice vinegar, and soy sauce. A lot of people call this salad Chinese Chicken Salad, but it’s not an authentic Chinese recipe, so we’re rebranding it with a more accurate name, Ramen Noodle Salad.

What Kind of Cabbage to Use

This salad is usually made with Napa cabbage, which has a slightly lighter and more delicate texture than regular green cabbage, but it’s totally flexible. Napa cabbage was a little on the expensive side when I was at the store this week so I swapped it out for some green cabbage and added a little purple cabbage for color. You can use all green cabbage if you want, or if you want to take an even bigger short cut just use two bags of pre-shredded coleslaw mix (cabbage and carrots) instead of shredding your own. …But freshly shredded always tastes better. ;)

What Else Can I Add?

HOW TO STORE THE LEFTOVERS

If you plan to meal prep this ramen noodle salad (highly recommend), you have a couple of options. If you want the ramen noodles to stay super crunchy, don’t stir them into the salad before storing. Simply sprinkle them over each serving just before eating. I kind of like the way the ramen soaks up the flavor of the dressing over time, but you do you! The almonds will also soften slightly as the salad is refrigerated. The salad will last about 3-4 days in the fridge.

Print

Ramen Noodle Salad

This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.

Course Lunch, Salad

Cuisine American

Total Cost $8.33 recipe / $1.39 serving

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6 1.5 cups each

Calories 292kcal

Author Beth – Budget Bytes

Equipment

• Chef’s Knife
• White Cutting Boards
• Whisk

Ingredients

Vinaigrette

• 1/4 cup neutral salad oil* $0.16
• 1/4 cup rice vinegar $0.60
• 2 Tbsp honey $0.50
• 2 tsp soy sauce $0.04
• 1 tsp ground ginger $0.10
• 1/4 tsp garlic powder $0.02
• 1 tsp toasted sesame oil $0.10

Salad

• 6 cups shredded cabbage $1.10
• 1 carrot $0.14
• 4 green onions $0.45
• 1 3oz. package instant ramen $0.39
• 1/4 cup sliced almonds $0.73
• 2 cups shredded rotisserie chicken $4.00

Instructions

• Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.
• Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).
• Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*Use any light flavored or neutral oil like canola, peanut, sesame (not toasted), light olive oil, or avocado oil. 

Nutrition

Serving: 1.5cups | Calories: 292kcal | Carbohydrates: 22g | Protein: 17g | Fat: 16g | Sodium: 581mg | Fiber: 3g

How to Make Ramen Noodle Salad – Step by Step Photos

Make the dressing first. Whisk together ¼ cup neutral salad oil, ¼ cup rice vinegar, 2 Tbsp honey, 2 tsp soy sauce, 1 tsp ground ginger, ¼ tsp garlic powder, and 1 tsp toasted sesame oil. Set the dressing aside.

Shred about six cups of cabbage for the salad. You can use green cabbage, purple cabbage, Napa cabbage, or any mix of the above. Shred the cabbage as finely as possible.

Shred one carrot and slice four green onions.

Shred about two cups of cooked chicken breast. We used a rotisserie chicken, but you could cook your own chicken breast or even use canned chicken breast.

Place the shredded cabbage, carrot, green onion, and chicken in a bowl. Crush one 3 oz. package of instant ramen noodles (discard seasoning packet or save for another use). Add the crushed ramen noodles and ¼ cup sliced almonds to the bowl. Pour the prepared dressing over top.

Toss the salad well until everything is evenly mixed and coated in dressing.

Serve the ramen noodle salad immediately or refrigerate up to four days. Always give the salad a good stir just before serving to redistribute the dressing.

Enjoy that crunchy fresh goodness!!

More Cabbage Salad Recipes

Crunchy Cabbage Salad

$3.01 recipe / $0.51 serving

Mediterranean Coleslaw

$7.21 recipe / $1.20 serving

Cold Peanut Noodle Salad

$5.30 recipe / $1.33 serving

Vinaigrette Slaw with Feta

$5.93 recipe / $0.74 serving

The post Ramen Noodle Salad appeared first on Budget Bytes.

Can I Use Different Meat?

These bowls are endlessly customizable, and that includes the meat or protein. I used some ground turkey that I seasoned with garlic and oregano, but you could easily swap that out for ground beef, or make some Yogurt Marinated Chicken and chop it into pieces before adding it to your bowl.

Want to make it vegetarian? Toss some chickpeas or cannellini beans with the same seasonings that I used for the ground turkey, and maybe a small squeeze of lemon, then add them to your bowl.

What Else Can You Add?

How Long Do They Last?

I prepared these bowls for my meal prep and, in general, I only like to prep for four days at a time because I find that the freshness of my prepared meals degrade too much after that amount of time. So I suggest keeping these bowls for up to four days in the fridge for the best flavor and texture. These Mediterranean Turkey Bowls are not a good candidate for freezing due to the fresh vegetables and yogurt sauce.

Are They Served Hot or COld?

I love these bowls both warm and cold. When eating them just after preparation, the rice and turkey will be warm, which contrasts nicely with the fresh cold vegetables. When eating the leftovers as meal prep, I eat them cold like a salad. I think they’re delicious both ways! If you prefer to reheat the rice and turkey for meal preps, just package the rice and turkey in one container and the fresh vegetables in a separate container so you can reheat one and then top with the cold vegetables just before eating.

Print

Mediterranean Turkey Bowls

These Mediterranean Turkey Bowls are the perfect filling and fresh meal prep lunch for Spring and Summer. Plus, they're super versatile!

Course Dinner, Lunch, Main Course

Cuisine American, Mediterranean

Total Cost $10.11 recipe / $2.53 recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 403kcal

Author Beth – Budget Bytes

Equipment

• Glass Meal Prep Containers

Ingredients

Garlic Dill Yogurt Sauce

• 1 cup full-fat plain yogurt $1.12
• 1 Tbsp lemon juice $0.06
• 1/4 tsp garlic powder $0.02
• 1/4 tsp dried dill $0.03
• 1/4 tsp salt $0.02

Ground Turkey

• 1 Tbsp olive oil $0.12
• 1 lb. ground turkey $4.99
• 2 cloves garlic, minced $0.16
• 1/2 tsp dried oregano $0.05
• 1/2 tsp salt $0.02
• 1/4 tsp freshly cracked pepper $0.02

Bowls

• 1 cup uncooked rice* $0.43
• 1 pint grape tomatoes $1.89
• 1 cucumber $0.79
• 1/4 red onion $0.19
• 1/4 cup chopped parsley $0.20

Instructions

• Make the garlic dill yogurt sauce first, so the flavors have time to blend. Stir together the yogurt, lemon juice, garlic powder, dill, salt, and pepper in a bowl. Refrigerate until ready to serve.
• Next, begin cooking the rice using your preferred method (rice cooker or stove top). You can use any type of rice, just make sure to follow cooking instructions for the type of rice you're using.
• While the rice is cooking, cook the ground turkey. Add the olive oil to a large skillet and heat over medium. Once hot, add the ground turkey and continue to cook over medium heat.
• When the turkey is almost cooked through, add the minced garlic, dried oregano, salt, and pepper to the skillet. Stir to combine with the turkey and continue cooking for 2-3 minutes more or until the turkey is cooked through. Remove the turkey from the heat.
• Slice the grape tomatoes in half, chop the cucumber into quarter-rounds, thinly slice the red onion, and finely chop the parsley.
• When all of the ingredients are prepped, it's time to build your bowls. Divide the rice, ground turkey, tomatoes, cucumber, red onion, and parsley between four bowls or meal prep containers. Drizzle with the yogurt sauce just before serving and enjoy!

See how we calculate recipe costs here.

Notes

*You can use any type of rice (white, brown, jasmine, basmati, etc). Just make sure to follow the cooking instructions for the particular type of rice chosen. For more help with cooking rice, check out our How to Cook Rice tutorial. 

Nutrition

Serving: 1bowl | Calories: 403kcal | Carbohydrates: 48g | Protein: 34g | Fat: 8g | Sodium: 535mg | Fiber: 3g

How to Make Mediterranean Turkey Bowls – Step by Step Photos

Prepare the garlic dill yogurt sauce first so the flavors have some time to blend. Combine 1 cup full-fat plain yogurt with 1 Tbsp lemon juice, ¼ tsp garlic powder, ¼ tsp dried dill, and ¼ tsp salt. Refrigerate the sauce until ready to serve.

Next, cook one cup rice (one cup uncooked yields about 3 cups once cooked). I used a rice cooker for convenience, but if you’d like to do it on the stove top, check out our How to Cook Rice tutorial.

While the rice is cooking, prepare the ground turkey. Add 1 Tbsp olive oil to a large skillet and heat over medium. Once hot, add 1 lb. ground turkey. Cook the turkey over medium heat until it’s almost cooked through. At that point, add 2 minced cloves of garlic, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked pepper. Continue to cook for 2-3 minutes more, or until the turkey is cooked through. Remove the turkey from the heat.

Slice one pint of grape tomatoes in half, chop one cucumber into quarter-rounds, thinly slice ¼ of a red onion, and finely chop about ¼ cup of fresh parsley. If you want the red onions to be a little more mild, you can soak them in ice water for about five minutes.

Once all of the ingredients are prepped, begin to build the bowls. Add about ¾ cup cooked rice to each bowl, then top with ¼ of the ground turkey. Divide the tomatoes, cucumber, onion, and parsley between the four bowls.

Just before you’re ready to eat, drizzle the yogurt sauce (about ¼ cup per bowl) over top.

Dig in and enjoy all the fresh flavors!

More Meal Prep Bowl Meals

Easiest Burrito Bowl Meal Prep

$9.05 recipe / $2.26 serving

Spicy Tuna Guacamole Bowls

$8.05 recipe / $2.01 serving

Roasted Cauliflower Taco Bowls

$8.31 recipe / $2.08 serving

BBQ Chicken Burrito Bowls

$7.10 recipe / $1.78 serving

The post Mediterranean Turkey Bowls appeared first on Budget Bytes.

P.S. Bookmark this one if you grow cucumbers and are always looking for a way to use up that bumper crop! Our Creamy Cucumber Salad is great, too!

What are Cucumber Sandwiches

There are a lot of interpretations of cucumber sandwiches out there, the most basic being sliced cucumber between two slices of buttered bread, but we took our cucumber sandwiches to the next level with a tangy, dilly, cream cheese spread. The herby flavor of the cream cheese pairs perfectly with the super fresh flavor of the cucumber for an absolutely perfect sandwich. They’re usually made with a soft white bread to match their delicate flavor, but I think it would be fun to experiment with different types of bread for these sandwiches!

How to Serve Cucumber Sandwiches

These dainty little sandwiches are often cut into small bite-sized pieces and served with tea (hence the common name “cucumber tea sandwiches”), but they make the perfect appetizer for any spring or summertime gathering, like Easter, graduation parties, bridal or baby showers, or Mother’s Day brunch. Pair cucumber sandwiches with other fresh summer dishes like Summer Vegetable Pasta Salad, Lemon Cream Pie, Panzanella, or Macaroni Salad.

What Kind of Cucumbers are Best?

English cucumbers are by far the best choice for cucumber sandwiches because they have smaller, softer seeds and a thinner, softer skin. You can leave the skin on, peel, or partially peel for more color variation in the cucumber sandwiches. If using regular cucumbers, I would definitely peel them to prevent the tough skin from contrasting with the delicate nature of the sandwich.

What Else Can I Add?

Print

Cucumber Sandwiches

Cucumber sandwiches with a dilly cream cheese spread are a light and refreshing lunch or snack to serve with tea or brunch.

Course Appetizer, Lunch, Snack

Cuisine American, English

Total Cost $5.06 recipe / $0.42 serving

Prep Time 30 minutes minutes

Freeze Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12 two bite-sized pieces each (6 sandwiches total)

Calories 139kcal

Author Beth – Budget Bytes

Ingredients

• 12 slices white bread $1.04
• 8 oz. cream cheese, room temperature $2.19
• 1/2 tsp dried dill $0.05
• 1/4 tsp garlic powder $0.02
• 1/4 tsp salt $0.02
• 1/4 tsp freshly cracked pepper $0.02
• 2 Tbsp lemon juice $0.13
• 1 green onion, sliced $0.10
• 1 large English cucumber $1.49

Instructions

• Lay the slices of bread out on a parchment-lined baking sheet and freeze for at least one hour. This will make slicing the sandwiches with clean edges a lot easier.
• Prepare the dilly cream cheese dip. Add the cream cheese, dried dill, garlic powder, salt, pepper, lemon juice, and sliced green onion to a bowl. Whip the ingredients together until everything is evenly mixed and the cream cheese is soft and spreadable.
• When you're ready to make the sandwiches, peel the cucumber if desired, then slice it very thinly.
• Take two slices of bread out of the freezer at a time and spread about 1.5 Tbsp cream cheese over the surface of each piece of bread, from edge to edge. Layer the cucumber slices over one piece of bread, then top with the other slice (cream cheese side facing the cucumbers).
• Carefully slice the crusts off the bread, then cut the sandwich into two or four pieces (four small pieces is great for finger foods or party appetizers). Repeat until all the sandwiches are assembled. If you have any leftover cucumber slices, place them on top as garnish. Serve within 1-2 hours of assembly.

See how we calculate recipe costs here.

Nutrition

Serving: 2sandwich quarters | Calories: 139kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Sodium: 228mg | Fiber: 1g

How to Make Cucumber sandwiches – Step by Step Photos

To help the sandwiches slice easily with perfect edges, freeze the bread first. Lay the slices of bread out on a baking sheet lined with parchment. You’ll need 12 slices for this recipe, so you can do two layers of six. Freeze the bread for at least one hour.

When you’re ready to make the sandwiches, start with the cream cheese spread. Add one 8oz. block of room temperature cream cheese to a bowl along with ½ tsp dried dill, ¼ tsp garlic powder, ¼ tsp salt, ¼ tsp freshly cracked pepper, one sliced green onion, and 2 Tbsp lemon juice.

Whip the ingredients together until everything is well incorporated and the cream cheese is soft and spreadable.

Peeling the cucumber is optional (recommended if not using an English cucumber). Thinly slice one cucumber.

Take two slices of bread out of the freezer at a time. Spread about 1.5 Tbsp of the dilly cream cheese spread over the surface of each slice, all the way from edge to edge.

Layer the cucumbers onto one of the slices of bread. Place the second slice of bread over top, with the cream cheese facing the cucumbers.

The bread should still be mostly frozen at this point, which makes it easier to slice. Carefully slice off the crusts, then cut the sandwich into two or four pieces (four is best if you’re planning to serve it as a finger food or appetizer).

If you have any leftover cucumber slices, place them on top for garnish, along with a sprinkle of dried dill. Serve and enjoy!

More Sandwich Recipes

How to Make the Best Veggie Sandwich

Chicken Caesar Wrap

$8.17 recipe / $2.04 serving

Spinach and Feta Grilled Cheese

$3.40 recipe / $1.70 serving

Vegetarian French Dip Sandwiches

$6.58 recipe / $1.65 each

The post Cucumber Sandwiches appeared first on Budget Bytes.

What’s in a Chicken Caesar Wrap?

A chicken Caesar wrap has all the fixin’s of a classic chicken Caesar salad (Romaine lettuce, Caesar dressing, chicken, Parmesan, and tomatoes) all wrapped up into a soft flour tortilla. Chicken Caesar salads typically contain croutons as well, but croutons can be large and sharp to bite into in a wrap, so we substituted them with some buttery seasoned breadcrumbs so our wraps would have crunch without the cuts. The combo is absolutely divine!

Low on Time? Use These Shortcuts

How to Make Chicken Caesar Wraps Ahead

Print

Chicken Caesar Wraps

Homemade Chicken Caesar Wraps are a breeze to make, big on flavor, and make a deliciously light and refreshing lunch.

Course Lunch

Cuisine American

Total Cost $8.17 recipe / $2.04 each

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4 1 wrap each

Calories 450kcal

Author Beth – Budget Bytes

Ingredients

Parmesan Chicken

• 1 boneless, skinless chicken breast (about ⅔ lb.) $2.66
• 2 Tbsps olive oil, divided $0.32
• 1 Tbsp grated Parmesan $0.10
• 1/4 tsp Italian seasoning $0.02
• 1/4 tsp garlic powder $0.02
• 1/4 tsp salt $0.02
• 1/4 tsp black pepper $0.02

Buttered Breadcrumbs

• 1 Tbsp butter $0.13
• 1/4 cup Panko breadcrumbs $0.13
• 1/4 tsp Italian seasoning $0.02
• 1/4 tsp garlic powder $0.02
• 1/4 tsp salt $0.02
• 1/4 tsp black pepper $0.02

Wraps

• 2 cups chopped Romaine lettuce $1.50
• 1/2 cup grape tomatoes $0.50
• 1/2 cup Parmesan (grated or shredded) $0.80
• 1/3 cup Caesar dressing $0.90
• 4 large flour tortillas $2.15

Instructions

• Cut the chicken breast into small ½-inch pieces. Place the chicken in a bowl and add 1 Tbsp olive oil, the Parmesan, Italian seasoning, garlic powder, salt, and pepper. Toss until the chicken is evenly coated in oil and seasoning.
• Heat a large skillet over medium. Once hot, add an additional 1 Tbsp olive oil and swirl to coat. Add the seasoned chicken and cook until browned and cooked through (about 5 minutes). If needed, add a couple tablespoons of water to the skillet to loosen the chicken before flipping. Set the chicken aside to cool.
• Next, prepare the buttered breadcrumbs. Add the butter, panko breadcrumbs, Italian seasoning, garlic powder, salt, and pepper to a small skillet. Cook over medium until everything is evenly mixed and the breadcrumbs are golden brown (about 3 minutes). Set the breadcrumbs aside to cool.
• Wash, drain, and chop the Romaine lettuce. Slice the grape tomatoes in half. Add the lettuce, tomatoes, Parmesan cheese, cooled chicken, breadcrumbs, and Caesar dressing to a bowl. Toss until everything is evenly mixed.
• Divide the salad mixture between 4 large flour tortillas. Fold and roll the tortillas up like a burrito (bottom first, fold in the sides, then continue to roll to the top). Use a toothpick to hold them closed, slice in half, then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1wrap | Calories: 450kcal | Carbohydrates: 21g | Protein: 25g | Fat: 29g | Sodium: 1112mg | Fiber: 2g

How to Make Chicken Caesar Wraps – Step by Step Photos

Cut one chicken breast (about ⅔ lb.) into ½-inch pieces. Toss with 1 Tbsp olive oil, then add 1 Tbsp grated Parmesan, ¼ tsp Italian seasoning, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper. Toss until the chicken is evenly coated in cheese and spices.

Heat a large skillet over medium. Once hot, add another tablespoon of olive oil and swirl to coat the surface. Add the chicken and cook until browned and cooked through (about 5 minutes). If needed, add a couple of tablespoons of water to loosen the chicken before flipping it to brown on the second side. The water will quickly evaporate, allowing the chicken to brown again.

Allow the chicken to cool while you prepare the remaining ingredients. Wash, drain, and chop 2 cups of Romaine lettuce. Slice ½ cup cherry tomatoes in half. Combine the lettuce, tomatoes, ½ cup Parmesan cheese, the cooled chicken, and ⅓ cup Caesar dressing in a bowl. Toss until everything is evenly combined.

Add 1 Tbsp butter, ¼ cup panko breadcrumbs, ¼ tsp Italian seasoning, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper to a small skillet. Heat over medium while stirring until the butter has melted and the breadcrumbs have toasted slightly. Add the buttered breadcrumbs to the bowl with the other ingredients.

Toss the filling once again until everything is evenly mixed.

To soften the tortillas slightly and make them more pliable, stack them and heat in the microwave for about 15 seconds. Divide the salad mix between four large tortillas (two pictured).

To fold the chicken Caesar wraps, start by folding the bottom side up and over the filling. Fold in each side to close up the ends, then continue to roll up over the folded sides until you have a burrito-shaped wrap.

Place a toothpick in the wrap to keep it closed, or wrap it tightly in plastic wrap or waxed paper. Enjoy within a few hours for the most crunch!

More Sandwich Recipes

How to Make the Best Veggie Sandwich

Greek Chicken Wraps

$14.54 recipe / $2.42 per wrap

Spinach and Feta Grilled Cheese

$3.40 recipe / $1.70 serving

Sriracha Chickpea Salad Wraps

$3.37 recipe / $1.69 each

The post Chicken Caesar Wrap appeared first on Budget Bytes.

Keeping it Budget-Friendly

Avocados are definitely one of the higher-priced items in the produce aisle, so we’re using Budget Bytes principle #2, Use Ingredients Wisely, to help keep the price of this recipe in check. Whenever you use a higher-priced ingredient make sure to bulk up the recipe with plenty of lower-priced ingredients to help stretch the cost over more servings. For this recipe, I’ve bulked it up with plenty of Roma tomatoes to make those avocados go twice as far.

What Else Can I Add?

I love this salad because it’s not only great as-is, but you can take it in so many other directions. If you want to bulk it up even more by adding some more inexpensive ingredients, try adding some rinsed and drained black beans or thawed frozen corn kernels. You can also make it similar to ceviche by adding some boiled shrimp (whole or chopped).

How to Serve Avocado and Tomato Salad

Whenever I make this salad, I literally put it on everything. It’s good on chicken and fish, I pile it onto scrambled or fried eggs, I scoop it up with tortilla chips, and I also use it as a topper for a big bowl of salad. And sometimes I just serve it on my plate with dinner as its own stand-alone side dish!

How Long Does it Last?

To be honest, I’ve always eaten this entire batch within about 2-3 days, so I’m not sure how it holds up past that point. The lime juice in the salad helps keep the avocados from turning too brown, although their color does become less vibrant as it sits in the refrigerator and everything does soften a bit. That being said, the flavors in the salad begin to blend as it refrigerates and I think it’s absolutely wonderful the next day! So, if I were making this for company I’d definitely assemble it just before serving. If I was making it for myself I’d happily gobble up the leftovers over the next couple of days.

Print

Avocado and Tomato Salad

This simple avocado and tomato salad is a chunky mix of all of summer's fresh flavors, like tomato, avocado, lime, and cilantro.

Course Appetizer, Dip, Side Dish

Cuisine Southwest

Total Cost $6.13 recipe / $1.02 serving

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 ½ cup each

Calories 194kcal

Author Beth – Budget Bytes

Equipment

• Chef’s Knife
• White Cutting Boards

Ingredients

• 3 avocados $3.75
• 3 small tomatoes $1.08
• 1/4 red onion $0.11
• 1 clove garlic $0.08
• 1 jalapeño $0.18
• 1/4 bunch cilantro $0.23
• 1 Tbsp olive oil $0.08
• 1 lime $0.59
• 1/2 tsp salt $0.03

Instructions

• Dice the avocados and tomatoes. Finely dice the red onion and jalapeño (seeds removed). Mince the garlic, and roughly chop the cilantro.
• Add the avocados, tomatoes, jalapeño, red onion, garlic, and cilantro to a large bowl. Drizzle the olive oil over top. Juice the lime and add about 1 Tbsp to the salad to start, along with ¼ tsp salt.
• Give the salad a brief stir, then taste and add more lime juice and salt to your liking. I ended up using 2 Tbsp lime juice total and ½ tsp salt. Enjoy immediately or refrigerate until ready to serve.

See how we calculate recipe costs here.

Nutrition

Serving: 0.5cup | Calories: 194kcal | Carbohydrates: 12g | Protein: 3g | Fat: 17g | Sodium: 204mg | Fiber: 7g

How to Make Avocado and Tomato Salad – Step by Step Photos

For this recipe, you’ll need 3 avocados, 3 small tomatoes, ¼ of a red onion, 1 clove of garlic, ¼ bunch of cilantro, 1 lime, and one jalapeño (oops, forgot to add that one to the pic!). 

Dice the avocado and tomatoes. Finely dice the red onion and jalapeño (seeds removed). Mince the garlic, and roughly chop the cilantro. Add the avocado, tomato, jalapeño, onion, and garlic to a large bowl. Juice the lime and add 1 Tbsp of the juice to the bowl along with 1 Tbsp olive oil, and ¼ tsp salt.

Give everything a brief stir to combine, then taste and add more salt or lime if desired. I ended up using ½ tsp salt and 2 Tbsp lime juice total.

Serve the salad with your favorite meal or just enjoy it straight out of the bowl (with or without chips)!

The post Avocado and Tomato Salad appeared first on Budget Bytes.

Budget-Friendly Homemade Pesto

To keep this recipe affordable AND super flavorful, I made my own homemade parsley pesto. Parsley is a fraction of the price of fresh basil, and I skipped the pinenuts to make it even more affordable. Even without basil or pinenuts, this pesto is super flavorful and the most beautiful vibrant green color you’ve ever seen. If you have a little wiggle room in your budget and want to add some other nuts, you can try adding some walnuts, sunflower seeds, or pumpkin seeds.

What Type of Potatoes to Use

Because I made such big budget cuts with my pesto, I decided to splurge a little and go with baby gold potatoes. These cute little potatoes are tender and smooth, and hold their shape well, making for a very pretty potato salad. That being said, you can swap in virtually any type of potato, so go with whatever variety fits your budget. If you’re using a larger variety potato, just cut them into smaller pieces before boiling so the cook time doesn’t increase too much.

Make it Creamy or Not

The original version of this recipe was just roasted potatoes drenched in the parsley pesto itself, but this time I wanted to go for a slightly more creamy and moist potato salad. So I boiled the potatoes rather than roasting them and I mixed a little mayonnaise into the pesto to make a creamy-pesto dressing. But the mayo is totally optional! If you want to do the pesto on its own, this salad will still be amazing and fully flavored.

Repurpose the Leftovers!

We had a little fun with the leftovers of this potato salad. We smashed the potatoes on a lined baking sheet and roasted at 400ºF for 20-30 minutes, or until they were deliciously crispy on the edges. That mayo-pesto combo made the potatoes super crispy and the flavor was just SU-PERB.

Print

Pesto Potato Salad

Parsley Pesto Potato Salad is an inexpensive, filling, and vibrantly flavored side dish that's perfect for any summer meal.

Course Dinner, Side Dish

Cuisine American

Total Cost $5.31 recipe / $0.89 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 181kcal

Author Beth – Budget Bytes

Ingredients

• 1.5 lbs. potatoes $3.65
• 1/2 bunch Italian parsley $0.70
• 1 clove garlic $0.08
• 1/4 cup grated Parmesan $0.36
• 1 Tbsp lemon juice $0.04
• 1/8 tsp salt $0.01
• 2 Tbsp olive oil $0.32
• 2 Tbsp mayonnaise $0.15

Instructions

• Add the potatoes to a pot and cover with water. Add about a tablespoon of salt to the water, cover the pot, and bring the water to a boil.
• Boil the potatoes until they can be easily pierced with a fork (the total time will depend on the size of your potatoes). Drain the potatoes and allow them to cool.
• While the potatoes are boiling, make the pesto. Add the parsley, garlic, Parmesan, lemon juice, salt, and olive oil to a food processor. Pulse until the ingredients form a slightly chunky paste.
• Taste the pesto and adjust the salt or lemon to your liking, keeping in mind that the flavor will mellow some once the mayonnaise is added and the pesto is mixed with the potatoes, so you want it to be strongly flavored.
• Stir the mayonnaise into the pesto to create the creamy pesto dressing.
• Once the potatoes have cooled enough to handle, slice them in half (or cut them into 1-inch pieces if using larger potatoes).
• Add the potatoes and dressing to a bowl and stir until the potatoes are well coated. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Sodium: 161mg | Fiber: 3g

How to Make Pesto Potato Salad – Step by Step Photos

Add 1.5 lbs. potatoes to a pot and cover with water. Add a tablespoon of salt to help flavor the potatoes. Cover the pot and bring the water to a boil. Continue to boil the potatoes until they can be easily pierced with a fork (the total time will depend on the size of your potatoes). Drain the cooked potatoes and allow them to cool.

While the potatoes are cooling, make the pesto. Add ½ bunch of parsley to a food processor along with 1 clove of garlic, ¼ cup grated Parmesan, 1 Tbsp lemon juice, ⅛  tsp salt, and 2 Tbsp olive oil. You can make a double batch of pesto, if desired, and freeze half!

Pulse the mixture until it forms a slightly chunky paste.

Taste the pesto and adjust the salt or lemon to your liking, keeping in mind that it will mellow a bit with the mayonnaise and once spread once mixed with the potatoes.

Stir 2 Tbsp mayonnaise into the pesto to create a creamy pesto dressing for the potato salad.

Once the potatoes are cool enough to handle, slice them in half (or cut into 1-inch pieces if using a larger potato).

Add the creamy pesto dressing to the potatoes in a bowl…

And then stir until everything is coated and you’re done! Enjoy your potato salad with any of your summer meals.

Love Potato Salad? Try These Potato Salad Recipes:

• Classic Southern Style Potato Salad
• Herby Potato Salad
• German Potato Salad
• Cajun Potato Salad

The post Pesto Potato Salad appeared first on Budget Bytes.

What is Couscous?

Couscous is a small, ball-shaped pasta. It cooks really fast, is a fun texture, and is a great way to bulk up salads. The variety used for this Lemony Cucumber Couscous Salad is a larger-sized couscous called pearl couscous, or sometimes Israeli couscous or giant couscous. If you can’t find pearl couscous, you can use regular couscous or even orzo in its place (orzo would be my first choice since it’s similar in size). Regular couscous cooks a little differently, so take a look at this couscous salad (made with regular-sized couscous) for cooking instructions and size reference.

Can I Use Bottled Lemon Juice?

Fresh lemon is key to achieving the powerfully fresh lemon flavor in this Lemony Cucumber Couscous Salad, so I do not suggest substituting the fresh lemon with bottled lemon juice. The lemon zest alone is responsible for most of the lemon flavor in this salad, and, unfortunately, you just can’t get that from bottled juice.

What to Serve with Lemony Cucumber Couscous Salad

This super fresh summer salad is a great side dish for anything you might cook on the grill, or you could serve it with something like Garlic Marinated Chicken, a giant Veggie Sandwich, or Mediterranean Turkey Burgers.

How Are the Leftovers?

I love this salad so much simply because it stays good in the fridge for days. The couscous sort of acts like a moisture regulator, keeping the cucumbers from getting soft or soggy and keeping the salad almost as perfect as it was on day one. So if you’re looking for something to meal prep for lunch this summer, this couscous salad is it!

Print

Lemony Cucumber Couscous Salad

Lemony Cucumber Couscous Salad is a light, fresh, and vibrant pasta salad perfect for any summer meal. 

Course Lunch, Salad, Side Dish

Cuisine Middle-Eastern

Total Cost $6.46 recipe / $1.08 serving

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 1 cup each

Calories 250kcal

Author Beth – Budget Bytes

Ingredients

• 1.5 cups pearl couscous $2.20
• 1 fresh lemon $0.89
• 2 Tbsp olive oil $0.32
• 1/4 tsp garlic powder $0.02
• 1/4 tsp salt $0.02
• 1 English cucumber $1.49
• 1/2 cup parsley $0.27
• 1/4 tsp freshly cracked pepper $0.02
• 3 oz. feta cheese, crumbled $1.23

Instructions

• Bring a pot of water to a boil. Add the couscous and continue to boil for about 5 minutes, or until the couscous is tender. Drain the couscous in a colander or wire strainer. Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
• Zest the lemon and then squeeze the juice. You'll need about ½ tsp of zest and 3 Tbsp of juice.
• Add the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
• Chop the cucumber into quarter-rounds and roughly chop the parsley.
• Add the cooled and drained couscous to a large bowl along with the cucumber, parsley, lemon zest, and feta. Pour the dressing over top, then stir to combine. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Video

Notes

If you are substituting regular couscous for Israeli couscous, be aware that the cooking instructions are different. You can find instructions and step by step photos in this recipe post. You can substitute orzo for the couscous without any adjustments.

Nutrition

Serving: 1cup | Calories: 250kcal | Carbohydrates: 36g | Protein: 8g | Fat: 8g | Sodium: 265mg | Fiber: 3g

How to Make Lemony Cucumber Couscous Salad – Step by Step Photos

This is what pearl or Israeli couscous looks like. It cooks exactly like pasta. For reference, check out this couscous salad to see the size of regular couscous. You’ll need about 1.5 cups of pearl couscous for this recipe.

To cook the couscous, bring a pot of water to a rolling boil, add the couscous, and then continue to boil until the couscous is tender. Since the couscous is small, it cooks very quickly (about 5 minutes). Drain the couscous and then rinse briefly with cool water to bring the temperature down. 

While the couscous is cooking and cooling, prepare the rest of the salad. Start by zesting and juicing one lemon. You’ll need about 1 tsp zest and 3 Tbsp juice.

To make the lemony dressing, whisk together 3 Tbsp lemon juice, 2 tablespoons olive oil, 1/4 tsp of garlic powder, 1/4 tsp of salt, and some freshly cracked pepper. If you’re a garlic lover, you can mince up a clove of fresh garlic instead of garlic powder. I decided that I wanted the salad to have just a hint of garlic flavor, so I added a touch of powdered garlic instead of fresh.

Roughly chop ¼ bunch parsley (about ½ cup chopped) and slice one cucumber into quarter-rounds.

Transfer the cooked and cooled couscous to a large bowl, then add the chopped parsley and cucumber, and about 3 oz. crumbled feta.

Pour the prepared dressing over the salad ingredients in the bowl.

Stir the salad until everything is evenly mixed and coated in dressing. You can give it a taste here and adjust the salt, pepper, or any other ingredients to your liking.

And now you’re ready to eat! Or, you can chill it until it’s time for dinner. The flavors get even better as it chills and once it’s cold the salad is extra refreshing!

Seriously, this Lemony Cucumber Couscous Salad is my favorite summer treat. Sometimes I add a grilled chicken breast on top and make it a meal. A dollop of hummus is also good in there!

The post Lemony Cucumber Couscous Salad appeared first on Budget Bytes.

What’s in Strawberry Syrup?

Strawberry syrup, at its most basic, is just fresh strawberries and sugar cooked down until they form a delicious and vibrant syrup. I’ve added a little bit of vanilla extract and salt for depth, which really gives the strawberry syrup more dimension. It’s so good that you’ll want to just eat it by the spoonful!

Make it Chunky or Smooth

I like my strawberry syrup to be a little bit chunky with bits of strawberry still in the syrup, but if you prefer a smooth and clear syrup, simply strain the mixture through a fine wire mesh strainer to remove the remaining strawberry flesh. The total volume of the syrup will be slightly reduced after straining.

How to Use Strawberry Syrup

I love spooning strawberry syrup over pancakes, waffles, French toast, ice cream sundaes, or yogurt parfaits. But you can also use it to make lemonade, mix it into cocktails and homemade popsicles, drizzle it over cakes, or blend it into smoothies.

Make Strawberry Syrup or Strawberry Jam

With this one simple recipe you can make either strawberry syrup or strawberry jam! The only difference is how long you simmer the strawberries. A shorter simmer time will have less evaporation and a more syrupy consistency. Simmer longer to evaporate more water and create a thicker, jam-like consistency. And if you accidentally simmer too long and make the syrup thicker than you’d like, you can simply stir in a bit of water to thin it out again.

How Long Does Strawberry Syrup Last?

You can keep this homemade strawberry syrup in the refrigerator for about three weeks, or freeze it for longer storage.

Print

Strawberry Syrup

Homemade strawberry syrup is so easy to make and it tastes great in and on everything from yogurt and ice cream to waffles and pancakes.

Course Dessert, Sauce

Cuisine American

Total Cost $2.37 recipe / $0.40 serving

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 ¼ cup each

Calories 121kcal

Author Beth – Budget Bytes

Equipment

• Chef’s Knife
• White Cutting Boards
• Measuring Cups Spoons

Ingredients

• 1 lb. fresh strawberries $1.99
• 3/4 cup sugar $0.12
• 1/4 tsp vanilla extract $0.25
• 1/8 tsp salt $0.01

Instructions

• Wash and chop the strawberries into ¼-inch pieces.
• Add the chopped strawberries and sugar to a saucepot. Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot.
• Let the strawberries simmer in the syrup, stirring occasionally, until they break down and lose their shape and the syrup has thickened to your desired consistency (5-10 minutes). Keep in mind the syrup will thicken more after cooling.
• Remove the syrup from the heat and stir in the vanilla extract and salt. Let the syrup cool. Use the syrup as-is, or strain through a wire mesh strainer for a clear, smooth syrup.

See how we calculate recipe costs here.

Nutrition

Serving: 0.25cup | Calories: 121kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.3g | Sodium: 49mg | Fiber: 2g

How to Make Strawberry Syrup – Step by Step Photos

Begin by washing and chopping one pound of fresh strawberries into ¼-inch pieces.

Add the chopped strawberries to a medium saucepot along with ¾ cup of sugar.

Begin to stir and cook the strawberries over medium heat. The sugar will immediately start to draw the water out of the strawberries, creating a syrup.

Let the strawberries simmer over medium to medium-low heat for 5-10 minutes, or until the strawberries have broken down and lost their shape, and the syrup has thickened to your desired consistency. Keep in mind that the syrup will thicken further as it cools.

Remove the syrup from the heat and stir in 1/4 tsp vanilla extract and 1/8 tsp salt. You can either use your syrup as-is with the strawberry chunks in it or strain it through a fine wire mesh strainer to make a clear, smooth syrup. I like the bits of strawberry in mine. ;)

Keep your strawberry syrup in an air-tight container in the refrigerator for up to three weeks. Spoon it over all of your favorite summer foods!

Try These Other Fresh Strawberry Recipes:

• White Chocolate Strawberry Scones
• No-Bake Strawberry Cheesecake for Two
• Strawberry Shortcake
• Lemon Berry Yogurt Bowls

The post Strawberry Syrup appeared first on Budget Bytes.

What’s in a Wilted Spinach Salad?

The classic wilted spinach salad is made by cooking bacon, then using the bacon fat to make a warm vinaigrette which is then poured over fresh spinach to slightly wilt the spinach. Hard boiled eggs and red onions are also often added to the salad.

My version of a wilted spinach salad is a little bit different. I’ve really been digging the convenience of canned beans lately, so I swapped the usual hard boiled egg for some cannellini beans. I also used a bit of garlic instead of fresh red onion, and I made my vinaigrette right in the skillet instead of trying to pour off the bacon grease into another container. The result is a quick, super filling yet light, and delicious meal.

What Else Can I Add?

How Are the Leftovers?

This salad is definitely best when made fresh, as you want the spinach to be just lightly wilted. If you reheat the salad, the spinach will wilt further and become quite flat. It will likely still taste great, but the texture will not be as good as the first day.

Print

Wilted Spinach Salad

Wilted spinach salad with bacon, white beans, and a tangy Dijon vinaigrette is a quick, easy, and light summer meal.

Course Dinner, Lunch, Side Dish

Cuisine American

Total Cost $6.33 recipe / $1.58 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 443kcal

Author Beth – Budget Bytes

Ingredients

• 6 oz. bacon $2.06
• 2 cloves garlic, minced $0.16
• 2 15oz. cans cannellini beans, rinsed and drained $1.78
• 3 Tbsp apple cider vinegar $0.18
• 2 tsp Dijon mustard $0.12
• 1 tsp sugar $0.01
• 1/4 tsp freshly cracked black pepper $0.02
• 1/8 tsp salt $0.01
• 8 oz. fresh spinach $1.99

Instructions

• Cook the bacon in a skillet over medium heat until it is brown and crispy. Transfer the cooked bacon to a paper towel-lined plate, leaving the bacon grease in the skillet.
• Add the minced garlic to the skillet and sauté over medium heat for about one minute.
• Add the rinsed and drained beans, vinegar, Dijon, sugar, pepper, and salt to the skillet. Continue to cook and stir over medium heat until the beans are heated through and a sauce has formed.
• Add the fresh spinach to the skillet, carefully stirring it into the hot beans until it is partially wilted. Remove the skillet from the heat.
• Crumble the bacon over top and fold to combine. Taste and add salt or pepper to your liking. Serve warm!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 49g | Protein: 23g | Fat: 18g | Sodium: 438mg | Fiber: 12g

How to Make Wilted Spinach Salad – Step by Step Photos

Cook 6oz. bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon to a paper towel-lined plate and leave the bacon grease in the skillet.

Add two minced cloves of garlic to the skillet and sauté in the bacon fat for about one minute.

Add two rinsed and drained 15oz. cans of cannellini beans to the skillet along with 3 Tbsp apple cider vinegar, 2 tsp Dijon mustard, 1 tsp sugar, ¼ tsp pepper, and ⅛ tsp salt.

Heat and stir the ingredients until everything is heated through and the vinaigrette ingredients have combined.

Add 8oz. fresh spinach and carefully stir until the heat partially wilts the spinach. Remove the skillet from the heat.

Crumble the cooked bacon over the skillet and fold to combine. Taste the salad and add salt and pepper to your liking. Serve warm!

Try These Other Spinach Salad Recipes:

• Tomato Mozzarella Pasta Salad
• Roasted Vegetable Salad Meal Prep
• Spinach and Orzo Salad
• Chicken and Mandarin Salad

The post Wilted Spinach Salad appeared first on Budget Bytes.