Chicken and Lemon

Chicken and lemon make such a good pair, especially in the spring! Lemon brightens everything up and cuts through richer ingredients perfectly. These easy lemon recipes each feel fresh without making a mess of the kitchen.

1. Lemon Pepper Chicken

Easy Lemon Pepper Chicken

These Easy Lemon Pepper Chicken Breasts are so tender and juicy, and you'll want to spoon that delicious pan sauce over EVERYTHING. 

4.96 from 97 votes

$7.58 recipe / $1.90 serving Get the Recipe

Our lemon pepper chicken makes simple chicken breasts feel a whole lot more interesting! The chicken is cooked in thin pieces so it finishes fast, and the buttery garlic pan sauce really seals the deal. It’s the kind of lemon chicken dinner that makes rice, pasta, or a pile of roasted vegetables taste better.

2. Chicken Piccata

Delicious Homemade Chicken Piccata

This rich Chicken Piccata in a buttery lemon caper sauce is a fast, easy, and elegant answer to your weeknight dinner with just a few simple ingredients!

4.84 from 36 votes

$8.62 recipe / $2.15 serving Get the Recipe

The buttery sauce in this chicken piccata gets its punch from lemon and capers, so it lands in that perfect spot between rich, bright, and briny. My family would absolutely mop the plate clean with bread!

3. Lemon Artichoke Chicken and Rice

One Pot Lemon Artichoke Chicken and Rice

Get back into routines with this easy One Pot Lemon Artichoke Chicken and Rice dinner. 30 minutes, one pot, and you're done!

4.80 from 35 votes

$7.39 recipe / $1.85 serving Get the Recipe

This lemon artichoke chicken and rice has a lot going for it in the best way. It’s a budget-friendly one-pot dinner with chicken, rice, artichokes, and feta, and it comes together in about 30 minutes. The lemon keeps it tasting fresh and lively, even though it’s still plenty cozy.

Lemon Pasta Recipes

I love how pasta softens lemon just enough without losing too much of its bright zingy flavor. These pasta recipes with citrus feel light, simple, and very spring-table friendly.

4. Lemon Garlic Asparagus Pasta

Lemon Garlic Asparagus Pasta

Lemon Garlic Asparagus Pasta is a fast, easy, and fresh weeknight dinner that you'll come back to again and again and have memorized in no time. 

4.34 from 65 votes

$5.33 recipe / $1.77 serving Get the Recipe

This lemon asparagus pasta is one I make on repeat as soon as asparagus is in season. The asparagus is quickly steamed, then everything gets tossed with butter, garlic, lemon zest, lemon juice, and pasta for a dinner that tastes fresh and comforting.

5. Lemon Ricotta Pasta

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

4.24 from 21 votes

$4.62 recipe / $1.15 serving Get the Recipe

I love a creamy pasta that doesn’t feel heavy, and this lemon ricotta pasta really gets that balance right. The ricotta makes the sauce soft and silky, the peas add little pops of sweetness, and the lemon keeps the whole thing from falling asleep on the plate. It’s cheerful food, plain and simple! 

6. Lemon Parsley Pasta

Lemon Parsley Pasta

Lemon Parsley Pasta is bright, garlicky, and full of rich Parmesan flavor. It makes a great side dish or bed for chicken or fish. 

4.65 from 14 votes

$2.81 recipe / $0.70 serving Get the Recipe

This lemon parsley pasta is a super affordable side dish with garlic, parsley, lemon, and Parmesan, but it also works as the base for a bigger meal if you want to bulk it out with extra add-ins. I really enjoy recipes like this because they do a lot with very little.

Perfect for Salads

These salads with lemon are fresh, punchy, and the kind of dishes I’d happily set out for a picnic, midweek dinners, or a fridge-raiding weekday lunch.

7. Roasted Cauliflower Salad with Lemon Tahini Dressing

Roasted Cauliflower Salad with Lemon Tahini Dressing

This Roasted Cauliflower Salad combines sweet roasted red onions, spiced chickpeas, tender cauliflower, and a tangy lemon tahini dressing.

4.68 from 252 votes

$8.49 recipe / $2.12 serving Get the Recipe

I love that this roasted cauliflower salad has a little heft to it. The roasted cauliflower brings warmth, the red onion adds sweetness, the spiced chickpeas give it extra texture, and the tangy homemade lemon tahini dressing ties it all together.

8. Lemony Cucumber Couscous Salad

Lemony Cucumber Couscous Salad

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

4.73 from 81 votes

$6.46 recipe / $1.08 serving Get the Recipe

This is the sort of salad I’d happily make ahead for lunches or set out for a family gathering because it holds up so well in the fridge. Our lemony cucumber couscous salad stays crisp and refreshing, which is not always something you can say about make-ahead salads!

9. Creamy Lemon Dill Greek Pasta Salad

Creamy Lemon Dill Greek Pasta Salad

Creamy Lemon Dill Greek Pasta Salad is packed with bold flavors and fresh vegetables, making it a delicious light lunch. 

4.87 from 29 votes

$10.40 recipe / $1.73 serving Get the Recipe

This lemon dill Greek pasta salad uses a creamy dressing made with Greek yogurt, mayo, lemon, garlic, and dill, so it brings plenty of tang without feeling too heavy.

More dinners starring lemon

Here are a few more lemon dinners that I thought deserved a spot in this list! They all bring the bright, lemony, citrus flavor to the table in totally different ways.

10. Garlic Butter Baked Cod

Garlic Butter Baked Cod

This rich Garlic Butter Baked Cod is a fast and flavorful weeknight dinner that can be made in under 30 minutes, using basic pantry staples.

4.59 from 90 votes

$8.08 recipe / $2.02 serving Get the Recipe

Love garlic bread? Well, let me tell you, this one was inspired by our garlic bread recipe, and that buttery, garlicky topping tastes so good on tender baked cod. Our garlic butter baked cod is made in about 30 minutes with simple ingredients like cod fillets, butter, garlic, parsley, paprika, and lemon for an easy dinner for the whole family!

11. Lemony Chickpea Soup

Lemony Chickpea Soup

This Lemony Chickpea Soup recipe is simple, budget-friendly, and delicious. It's the perfect comforting low-effort meal for busy nights.

4.91 from 22 votes

$4.19 recipe / $1.05 serving Get the Recipe

This lemony chickpea soup leans Mediterranean in flavor, comes together quickly, and turns humble canned chickpeas into something I’d be thrilled to eat for lunch all week!

12. Lemon Garlic Shrimp and Rice

One Pot Lemon Garlic Shrimp and Rice

You only need one pot and 8 ingredients to make this easy and flavorful Lemon Garlic Shrimp and Rice. Fast, easy, and delicious!

4.72 from 70 votes

$7.53 recipe / $1.88 serving Get the Recipe

Lemon shrimp and rice is a one-pot meal with shrimp, rice, lemon, and garlic, and the short ingredient list keeps things nice and manageable. I think this one will be your new fail-safe, especially on a weeknight when you don’t want to deal with a pile of dishes.

Breakfast Recipes with Lemon

I couldn’t leave breakfast and brunch out of this list. Lemon belongs here too, especially when berries, yogurt, and a little glaze get involved!

13. Lemon Blueberry Muffins

Lemon Blueberry Muffins Recipe

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

5 from 4 votes

$7.00 recipe / $0.70 serving Get the Recipe

These lemon blueberry muffins are packed with lemon zest and juice, loaded with blueberries, and finished with a lemon glaze that makes them feel a little bakery-counter fancy. My family LOVES these for easy grab and go breakfast treats.

14. Lemon Blueberry Scones

Lemon Blueberry Scones

Lemon Blueberry Scones are the perfect brightly flavored baked good to go with a hot cup of coffee. They're super easy and freezer-friendly!

4.89 from 36 votes

$3.07 recipe / $0.38 each Get the Recipe

I love a good scone when it’s actually tender and worth the crumbs all over the counter, so these lemon blueberry scones are a clear winner for me. The lemon glaze and juicy blueberries keep it bright, and the fact that they freeze well makes them even more appealing for make-ahead mornings. One in the microwave, coffee in hand, no complaints!

15. Lemon Berry Yogurt Breakfast Bowls

Lemon Berry Yogurt Breakfast Bowls

Creamy yogurt and bright, citrusy lemon curd make a dreamy base for these Lemon Berry Yogurt Breakfast bowls. A few oats, chia seeds and berries make it complete.

5 from 11 votes

Get the Recipe

These 5 ingredient lemon berry yogurt bowls are such a smart little breakfast. Yogurt, oats, chia seeds, lemon curd, and berries turn into something fresh and pretty. This one can also double as an overnight breakfast, as it keeps in the fridge for a few days too.

Lemon Dessert Recipes

Lemon desserts have a way of feeling rich and fresh at the same time, which is probably why I keep coming back to them! These sweet-tart lemon desserts bring plenty of bright citrus flavor to bars, pies, cakes, and more.

16. Lemon Bars

Lemon Bars

Lemon bars are the best lemon dessert, featuring a simple shortbread crust and a rich and custardy lemon filling.

4.34 from 9 votes

$3.81 recipe / $0.42 serving Get the Recipe

A good lemon bar HAS to nail the contrast between textures and flavors, or I’m not interested. And I’m happy to say our easy lemon bar recipe absolutely delivers. You get a buttery shortbread crust underneath a rich lemon filling, and the texture is just perfect. Also, try our lemon coconut bars recipe!

17. Lemon Cream Pie

Easy Lemon Cream Pie

This sweet and creamy cloud-like lemon cream pie is an easy summer dessert that can be made completely no-bake, if needed.

4.94 from 31 votes

$4.26 recipe / $0.53 per slice Get the Recipe

The filling in this lemon cream pie is made by folding whipped cream into a mixture of sweetened condensed milk, lemon juice, lemon zest, and vanilla, which gives it a fluffy, cloud-like texture that feels cool and light straight from the fridge.

18. Lemon Pound Cake

Lemon Pound Cake

This delicious, moist, and easy lemon pound cake recipe is made with fresh lemon juice and zest, and is perfect for dessert or paired with coffee or tea.

4.28 from 18 votes

$5.82 recipe / $0.48 serving Get the Recipe

Our lemon pound cake has the soft, buttery crumb I want in a loaf cake, and the lemon in both the cake and glaze makes it taste fresh from top to bottom.

19. Lemon Curd

Homemade Lemon Curd

This luscious homemade lemon curd only takes four simple ingredients, about 10 minutes, and tastes like velvet sunshine in a jar.

4.97 from 51 votes

$1.03 recipe / $0.13 serving Get the Recipe

This lemon curd is a tiny powerhouse! It takes just 4 ingredients and about 10 minutes, and once it’s made, you can spoon it onto yogurt, toast, pancakes, scones, cakes, or anything else that could use a bright lemony nudge.

Try these Lemonade Recipes!

If the lemons are already out on the counter, I may as well make something to drink! These citrus drinks are bright, refreshing, and a very nice excuse to pull out a pitcher.

20. Easy Homemade Lemonade

Homemade Lemonade Recipe

This easy Homemade Lemonade recipe uses fresh lemon juice, homemade simple syrup, and water for a perfectly balanced, sweet-tart batch of lemonade!

5 from 1 vote

$6.31 recipe / $0.70 serving Get the Recipe

I wanted this homemade lemonade to hit the perfect sweet-tart balance, and this recipe really does it for me. Between the fresh lemon juice, the homemade simple syrup, and the little pinch of salt I add at the end, it tastes bright, refreshing, and SO GOOD over ice.

21. Brazilian Lemonade

Brazilian Lemonade

This easy Brazilian Lemonade recipe is creamy, tangy, and sweet. Blend fresh limes with condensed milk and water for the ultimate summer drink.

5 from 5 votes

$3.46 recipe / $0.58 serving Get the Recipe

I always think Brazilian lemonade is a great conversation starter because someone always says wait, why are there limes in this?! In Brazil, the name still translates to lemonade, even though the recipe is made with limes. That little twist, plus the sweetened condensed milk, gives you a cold, creamy citrus drink that feels extra fun and a little unexpected!

More Recipe Round-Ups

23 Easy Pie Recipes

16 Cauliflower Recipes You Need to Try

Best Potluck Recipes

Best Brunch Recipes

The post 21 Zesty Lemon Recipes appeared first on Budget Bytes.

Easy Parker house rolls Recipe

Invented at the Parker House Hotel in Boston during the 1870s, it seems as though the story of how these rolls were created has a variety of theories; however, what we do know is that the folded dough was brushed with butter, giving us the quintessential soft, buttery rolls we’ve come to know and love.

Regardless of how they were developed, I must admit they are a bit of a process to prepare. I start by blooming the yeast in warm water and sugar, then add the wet ingredients and slowly mix in the flour until I’ve achieved the perfect dough, which is soft, smooth, and just a bit tacky. After a good knead and the first rise, I cut, roll, brush with butter, fold, cut again, and let them rise a second time before baking them to golden perfection. One final brush of melted butter seals the deal. These Parker House Rolls may seem like a labor of love, but according to the Bread Queen herself, they’re absolutely worth every bite.

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Parker House Rolls

These Parker House rolls are soft and fluffy with a rich, buttery flavor, perfect with just a dab of butter or for soaking up soups, stews, or gravy.

Course Side Dish

Cuisine American

Total Cost $3.20 recipe / $0.20 per serving

Prep Time 3 hours hours 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 16 1 per person

Calories 208kcal

Author Melissa Nolan

Equipment

• 9×13'' Casserole Dish
• Small Bowl
• Small Saucepan or Measuring Cup I warmed the milk and butter in the microwave with a measuring cup.
• Large Bowl
• Rolling Pin

Ingredients

• nonstick spray $0.02
• ¼ cup sugar divided (2oz., 50g) $0.10
• 1 Tbsp active dry yeast $0.83
• ¼ cup warm water warmed to 105°F-110°F, $0.00
• 1 cup milk (8oz.) warmed to 105°F-110°F, $0.22
• 1 stick unsalted butter divided, $0.92
• 4½ cups flour 675g, plus dusting, $0.75
• 1 tsp salt $0.04
• 2 eggs $0.32

Instructions

• Gather and prepare all ingredients. Spray your 9×13 dish with nonstick spray.
• In a small bowl, add ⅛ cup (2 Tbsp) sugar, the active dry yeast, and warm water. Let it sit for at least 5 minutes to bloom. It should become foamy.
• While the yeast is blooming, in a small saucepan over medium-low heat, warm the milk and 4 Tbsp of butter until just melted. You can do this step in the microwave on 30-second intervals, too. Make sure the milk doesn’t boil, and let it cool if it’s too hot.
• In a large bowl, mix ½ cup flour, salt, and the remaining sugar.
• Add the milk mixture, yeast, and eggs, and combine with a rubber spatula until smooth.
• Now, add the flour, ½ cup at a time, combining each addition. You can use a whisk to help combine until it becomes too thick. When you add the last ½ cup of flour, use your hands to combine.
• Once all the flour is added to the bowl, move the dough ball to the counter. It’s ok if there is loose flour. As you knead, it will be incorporated. Knead with your hands for 10 minutes until smooth and elastic. If the dough becomes too sticky, flour your hands lightly and continue kneading.
• Spray the large bowl with nonstick spray and place the kneaded dough ball into the bowl. Cover with plastic wrap and let it rise for 90 minutes, or until it has doubled in size.*
• Once the dough has risen, transfer it to a lightly floured surface. Divide the dough in half. Using a rolling pin, roll each half into a rectangle that is ½-inch thick, about 8×11 inches.
• Melt the remaining 4 Tbsp butter. Brush the rectangles lightly with half the butter. Cut again in half, lengthwise. You will have 4 rectangles now.
• Fold the dough in half, lengthwise, leaving ½-inch unfolded, so the ends don’t meet. Cut each rectangle into 4 even pieces, resulting in 16 rolls.
• Turn the rolls over and place them in the greased dish. Cover the dish in plastic wrap and let the dough rise again for another hour. Preheat the oven to 350°F during this time.
• Once the oven is heated and the dough has risen again, place it in the oven and bake for 25 minutes.
• Once golden brown, remove them from the oven and brush with the remaining 2 tbsp butter, then enjoy.

See how we calculate recipe costs here.

Notes

*Depending on the conditions in your kitchen, it could take more or less time for the dough to double in size.

Nutrition

Serving: 1roll | Calories: 208kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Sodium: 161mg | Fiber: 1g

how to make parker house rolls step-by-step photos

Gather and prepare all ingredients. Spray your 9×13 dish with nonstick spray.

Activate the yeast: Place 2 Tbsp sugar, 1 Tbsp active dry yeast, and ¼ cup warm water in a small bowl and let it sit for about 5 minutes until the yeast blooms. The mixture will become foamy when this happens. If it doesn’t get foamy or bubbly, the yeast is likely dead, and you want to start with a fresh pack.

Warm the milk: While you wait for the yeast to bloom, warm 1 cup milk and 4 Tbsp butter over medium-low heat, until the butter is just melted. I like to do this in the microwave, warming the mixture in 30-second intervals. Make sure the milk doesn’t boil. Let it cool if it’s too hot.

Combine the dry ingredients: In a large bowl, mix ½ cup flour, salt, and the remaining sugar.

Combine wet and dry ingredients: Add the milk mixture, yeast mixture, and 2 eggs, and combine with a rubber spatula until smooth.

Mix in the flour: Add the flour, ½ cup at a time, combining after each addition. You can use a whisk until it becomes too thick. When I add the last ½ cup of flour, I like to use my hands to combine it all. I alternated between a spatula and a whisk when adding and mixing the flour, depending on the condition. Then I moved to using my hands with the last addition of flour.

Knead the dough: Once all the flour is added, transfer the dough ball to the counter. Don’t worry if there is loose flour. As you knead, it will be incorporated. If kneading by hand, knead for 10 minutes until smooth and elastic. If the dough becomes too sticky, flour your hands lightly and continue kneading. The dough should be smooth, soft, slightly tacky, but not wet or excessively sticky.

Let the dough rise: Spray a large bowl with nonstick spray and place the kneaded dough ball into the bowl. Cover the bowl with plastic wrap and let the dough rise for 90 minutes, or until it has doubled in size. Depending on the conditions in your kitchen, it could take more or less time for the dough to double in size. 

Roll out the dough: Once the dough has risen, transfer it to a lightly floured surface and divide it in half. Using a rolling pin, roll each half into a rectangle that is ½-inch thick, about 8×11 inches.

Brush the dough: Melt the remaining 4 Tbsp butter and brush the rectangles lightly with half of it. This creates the signature butter flavor and helps the layer separate after they’re cooked. Cut again in half, lengthwise. You will have 4 rectangles now.

Cut the dough: Fold the dough in half, lengthwise, leaving ½-inch unfolded, so the ends don’t meet.

Cut each rectangle into 4 even pieces, so you now have 16 rolls.

Let the dough rise: Place the cut rolls in a greased baking dish with the folded side down. The rolls can be close together, so they puff up against each other. Cover the dish with plastic wrap and let the dough rise again for 1 hour. Preheat the oven to 350°F while the dough rises.

Bake: Once the oven is heated and the dough has risen again, place it in the oven and bake for 25 minutes.

Butter and serve: Once the rolls are golden brown, remove them from the oven and brush with the remaining 2 Tbsp butter for a glossy finish and extra richness.

Remove from the pan and serve. Separate the rolls and serve with a pat of butter. Enjoy.

serving suggestions

Though Parker House Rolls can be enjoyed with almost any meal, I like to serve them with baked spaghetti to mop up any sauce leftover on my plate or with chicken stew to soak up all the amazing flavors. Though I do think they also pair well with delicious baked ham and would be excellent to use in turkey sliders.   

Storage & Reheating

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for 3 months.

More homemade Roll Recipes

• Soft and fluffy, these Dinner Rolls are made with milk, butter, and egg, which yields a slightly sweet roll that pairs perfectly with savory foods.
• Hawaiian Rolls with buttery golden tops have the softest, most tender crumb that practically melts in my mouth.
• Easy No Knead Focaccia Rolls come together easily, but they do need some proofing time, so plan accordingly.

More Bread Recipes

Easy Soda Bread

$0.66 recipe / $0.08 serving

Honey Wheat Bread

$2.09 recipe / $0.17 slice

Homemade Naan Bread

$2.62 recipe / $0.32 serving

No-Knead Bread

$0.33 per loaf

The post Parker House Rolls appeared first on Budget Bytes.

Oven Roasted Crispy Potatoes

I think everyone should have a solid roast potatoes recipe in their back pocket, and this one is mine. I start with a quick parboil, and like to salt the water well to season the potatoes from the inside out. Then I add baking soda to the water to help soften and break down the outside of the potatoes. Because it makes the water more alkaline (science!), the baking soda helps create a fluffier surface that adds even more texture to the parboiled potatoes. Those roughed up edges catch the oil, salt, garlic powder, and black pepper beautifully, so I get plenty of flavor and CRUNCH in every bite. It’s an easy, low-cost trick that plays its part in creating deeply golden, crisp roasted potatoes with soft and tender fully cooked centers!

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Oven Roasted Potatoes

These Oven Roasted Potatoes are an easy side made with russet potatoes, a quick parboil, and simple seasonings for deeply golden edges and fluffy centers.

Course Main Course

Cuisine American

Total Cost $1.75 recipe / $0.43 serving

Prep Time 15 minutes minutes

Cook Time 48 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 4 servings

Calories 274kcal

Author Jess Rice

Equipment

• Sauce Pan
• Parchment Paper
• Baking Sheet

Ingredients

For Parboiling

• 2 lbs. russet potatoes about 4 large potatoes, $0.99*
• 1 Tbsp salt $0.01
• 2 quarts water 8 cups, $0.00
• ½ tsp baking soda $0.01

For Roasting

• 3 Tbsp olive oil $0.54
• 1 tsp salt divided, $0.01
• ¼ tsp black pepper ground, $0.01
• ½ tsp garlic powder $0.02**
• ½ Tbsp fresh parsley minced, $0.16

Instructions

• Gather ingredients. Preheat oven to 425℉.
• Peel and cut potatoes into large pieces, between 1 and 2 inches.
• Add 1 Tbsp salt to 2 quarts of water and bring it to a rolling boil.
• While you’re waiting, mince the parsley.
• Once the water is boiling, add the potatoes and baking soda. Let the water return to a boil.
• Once the water returns to a boil, parboil the potatoes for 8 minutes and strain. They will be fork tender (but not falling apart completely) and very textured at this point which is perfect! This flakey outside part of the potato results in the very best crust when roasting.
• Gently toss the strained potatoes with olive oil, ½ tsp salt, pepper, and garlic powder.
• Transfer the seasoned parboiled potatoes to a parchment-lined baking sheet and bake for 20 minutes.
• After 20 minutes, flip all of the potatoes and bake for an additional 20 minutes.
• Remove from oven, sprinkle with ½ tsp salt and parsley.

See how we calculate recipe costs here.

Notes

*I like russet potatoes best for roasting because of the cost and how their low moisture, high starch content helps them crisp up in the oven. You can, of course, roast any potato you like with this method! Just note waxier varieties like Yukon Gold or red potatoes won’t usually get quite as crisp.

**Feel free to season these potatoes however you like. Add in smoked paprika, poultry seasoning, onion powder, dried herbs, or just use salt and pepper!

Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Sodium: 2498mg | Fiber: 3g

how to make Oven Roasted Potatoes Step-by-Step Photos

Gather all of your ingredients and preheat the oven to 425°F.

Prep the potatoes: Peel the 2 pounds russet potatoes, then cut them into large 1 to 2-inch chunks.

Heat the water: In a large pot, bring 2 quarts water (8 cups) and 1 Tbsp salt to a rolling boil.

Prep the parsley: While the water heats, mince ½ Tbsp fresh parsley and set it aside.

Parboil the potatoes: Once boiling, add the diced potatoes along with ½ tsp baking soda. Let the water come back up to a boil.

When the water returns to a boil, parboil the potatoes for 8 minutes. Drain well. The potatoes should be fork-tender but not falling apart, and the outsides should look textured and flaky, which helps create a crispier roasted finish.

Season the potatoes: Transfer the drained potatoes to a large bowl and gently toss them with 3 Tbsp olive oil, ½ tsp salt, ¼ tsp ground black pepper, and ½ tsp garlic powder.

Roast potatoes in the oven: Spread the seasoned potatoes out on a parchment-lined baking sheet in an even layer. Roast the potatoes for 20 minutes.

After 20 minutes, flip all of the potatoes and bake for an additional 20 minutes. This is an important step to ensure even browning and a crispy crust all the way around!

Remove the potatoes from the oven.

Season and serve: Finish with the remaining ½ tsp salt and the minced parsley before serving. Enjoy!

Serving Suggestions

These easy oven roasted potatoes go with just about everything! Serve them with baked ham during the holidays, roasted chicken for an easy family dinner, or my lentil loaf for a hearty meat-free option. Add a few of your favorite sides, and you’ve got an easy and well rounded meal. The leftovers are also delicious chopped up and added to the filling for a veggie pot pie!

Storage & Reheating

I prefer these roasted potatoes when served fresh, but leftovers will keep in an airtight container in the fridge for 3-4 days. Reheat them in a 375°F oven or air fryer until heated through and crisp again.

They can also be frozen for up to 3 months, but the texture of the potatoes may change after freezing and reheating. If you want to freeze this recipe, it’s best to parboil the potatoes, coat them in the oil and seasonings, then flash freeze them on a baking sheet. Once solid, transfer them to a freezer-safe container and then roast from frozen.

Love Roasted Potatoes? Try These Variations Next!

• Smoky Roasted Breakfast Potatoes are a hands-off, budget-friendly side with crispy edges, tender middles, and just enough smoky paprika flavor to make breakfast feel a little more special.
• These Parmesan Roasted Potatoes are golden, crisp, and seriously hard to stop snacking on!
• I’d make these Salt & Vinegar Potatoes anytime I want a potato side that feels a little different.
• Rosemary Roasted Potatoes are an easy, flexible side that go with just about anything, and the garlic and rosemary make them taste classic in the best possible way.

More Roasted Vegetable Recipes

Easy Oven Roasted Broccoli

$3.34 recipe / $0.84 serving

Roasted Butternut Squash

$5.67 recipe / $0.47 serving

Easy Roasted Brussels Sprouts

$3.17 recipe / $0.79 serving

Roasted Cauliflower

$3.87 recipe / $0.97 serving

The post Oven Roasted Potatoes appeared first on Budget Bytes.

Easy Dublin Coddle Recipe

Dublin Coddle is a cozy Irish sausage and potato stew-like dish believed to date back to a famine in the 1700s. It’s typically made with potatoes, onions, rashers (bacon), and sausage, and is prime example of making something warm and sustaining out of whatever you have on hand! And you guessed it, the meaning is in the name. This dish is “coddled” slowly and gently for hours, which means to gently cook just below boiling point.

I kept this recipe for Dublin coddle mostly traditional and just swapped out Irish sausage with beer brats because they’re much easier to find here in the US. I rendered bacon, browned the sausage, then layered everything in a Dutch oven. Then I coddled everything for 2 hours, then enjoyed the results! It’s humble food in the best way and that’s why I love it so much!

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Dublin Coddle

Make this easy Dublin Coddle recipe with bacon, sausage, potatoes, and onions simmered in broth for a cozy Irish-inspired dinner!

Course Main Course

Cuisine Irish

Total Cost $11.31 recipe / $2.26 serving

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 5 servings (1 Brat each with veg)

Calories 577kcal

Author Melissa Nolan

Equipment

• Dutch Oven with Lid

Ingredients

• 8 oz. bacon chopped, $2.34
• 5 beer brats $4.97*
• 2 onions medium dice, (3 cups, 750g) $1.45
• 4 garlic cloves minced (2 Tbsp) $0.24
• 1½ tsp salt $0.06
• 1 tsp black pepper freshly cracked, $0.16
• 2 lb. gold potatoes washed, roughly peeled, and 1-2 inch cubed, (907g) $1.79**
• 2 cups chicken broth 16oz., $0.26***
• 1 tsp dried parsley $0.02
• ½ tsp dried thyme $0.02

Instructions

• Gather and prepare all ingredients. Move a rack to the bottom of the oven with enough room to fit the Dutch oven. Preheat the oven to 300°F.
• On the stovetop, heat the Dutch oven over medium heat. Once hot, add the bacon and render for about 10-15 minutes, stirring occasionally, until crispy. Using a slotted spoon, remove the bacon and set it aside, leaving the grease in the pan.
• Next, place the brats in the pan and sear each side for 3-4 minutes, until browned. Remove the brats from the Dutch oven and set aside.
• Add the onions, garlic, salt, and pepper, and cook for about 3 minutes until the onions have softened.
• Top the onions with the cut potatoes, chicken broth, dried parsley, and dried thyme. Stir to combine.
• Place the brats, bacon, and any drippings on top of the potatoes and onions blend.
• Lid the Dutch oven and place it in the preheated oven for 1 hour and 30 minutes.
• After 1 hour and 30 minutes, remove the lid from the Dutch oven and continue cooking for an additional 30 minutes to crisp up the top of the coddle.
• Remove the Dutch oven from the oven. Skim excess oil from the top if desired. Divide the potatoes, onions, brats, and broth evenly between five plates and enjoy.

See how we calculate recipe costs here.

Notes

*Traditional Dublin coddle uses Irish sausage, which can be difficult to find. I decided on beer brats instead. They add a subtle beer flavor without needing to deglaze the pan with beer/ale. Feel free to use whatever brats or pork sausage you like.

**I chose to use gold potatoes because they’re some of the best for stewing. They offer a creamy, buttery texture and hold their shape. Red bliss and fingerling potatoes also work well. Make sure to cut the potatoes into 1-2 inch chunks, so they don’t break down as easily.

***Some recipes use just water, but I prefer the added flavor of the chicken broth. I like to use Better Than Bouillon to make broths to keep costs low. Beef or vegetable broth will also work.

Nutrition

Serving: 1serving | Calories: 577kcal | Carbohydrates: 40g | Protein: 20g | Fat: 38g | Sodium: 1918mg | Fiber: 5g

how to make Dublin Coddle step-by-step photos

Gather all of your ingredients. Move a rack to the bottom of the oven to ensure there’s enough room to fit the Dutch oven, then preheat your oven to 300°F.

Cook the bacon: Heat a Dutch oven over medium heat on the stovetop. Once hot, add the chopped 8 oz. bacon and cook for 10 to 15 minutes, stirring occasionally, until the bacon is crisp and the fat has rendered. Use a slotted spoon to remove the bacon and set it aside, leaving the grease in the pot.

Brown the sausages: Add 5 beer brats to the bacon grease and sear for 3-4 minutes per side, until browned all over. Remove the brats from the Dutch oven and set aside.

Sauté the aromatics: Add 2 diced onions, 4 minced garlic cloves, 1½ tsp salt, and 1 tsp freshly cracked black pepper to the pot. Cook for about 3 minutes, stirring often, until the onions begin to soften.

Add the remaining ingredients: Now add the 2 lb. cubed gold potatoes, 2 cups chicken broth, 1 tsp dried parsley, and ½ tsp dried thyme. Stir everything together to combine.

Cook: Nestle the browned beer brats over the potato mixture, then scatter the cooked bacon and any collected drippings over the top. Cover the Dutch oven with the lid and transfer it to the preheated oven. Bake for 1 hour and 30 minutes.

Finish and serve: After 1 hour and 30 minutes, remove the lid and continue baking for 30 more minutes to brown and crisp the top.

Then, carefully remove the Dutch oven from the oven. Skim off any excess oil from the surface, if desired, and divide the potatoes, onions, brats, and broth evenly among 5 bowls or plates and serve warm. Enjoy!

Serving Suggestions

I like to serve my Dublin coddle with a cold Guinness and soda bread for a meal that feels straight out of an Irish pub! The soda bread is perfect for soaking up any leftover broth, and if I want to round things out, I’ll sometimes add a side of fried cabbage or roasted Brussels sprouts. A fresh salad like our apple Dijon kale salad works really well with the rich flavor of the stew, too.

Storage & Reheating

Leftover Dublin coddle will keep well in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing this one, since the potatoes can become grainy and change texture once thawed. To reheat, warm it gently on the stovetop over medium-low heat or microwave individual portions until heated through, adding a splash of broth or water as needed.

Try These Irish-Inspired Recipes Next!

• If I’ve got any sausages left, I’ll happily make Bangers and Mash the next day because those meaty sausages and rich onion gravy are hard to resist!
• Colcannon is a simple Irish side dish that combines mashed potatoes and cabbage into something hearty, filling, and budget-friendly.
• Our Corned Beef and Cabbage is a slow-baked dinner with tender slices of corned beef and skillet-cooked cabbage that keeps the whole meal hearty without turning mushy.

More Cozy Stew Recipes

Beef Stew

$16.53 recipe / $2.75 serving

Lentil and Sausage Stew

$7.11 recipe / $0.88 serving

Chicken Stew

$11.97 recipe / $1.99 serving

Brunswick Stew

$13.05 recipe / $2.18 serving

The post Dublin Coddle appeared first on Budget Bytes.

Important to Know When Cooking With Leftover Rice

Before we get into it, a quick rice-storage note (so you can feel good about using it later). When you’re storing cooked rice for later, the main goal is to cool it quickly and get it into the fridge, ideally portioned out in a clean container so it chills faster. Cooling cooked rice as soon as possible and then heating it thoroughly before enjoying it again is the best way to keep it food-safe. Don’t leave cooked rice sitting out at room temp, and try to get it cooled and refrigerated within about two hours.

You can also freeze rice for up to 2-3 months and then pull it from the freezer to use in any of the recipes below!

Great Ways to Use Leftover Rice

Leftover rice is basically a blank canvas, and it can go way beyond basic reheating. These recipes with leftover rice show off all the best directions it can take, from savory to sweet!

Fried Rice

I always use leftover rice for fried rice if I can. My family loves it, and I much prefer the texture compared to freshly cooked rice in dishes like these. Day-old rice is a little firmer, so the grains stay separate instead of turning sticky or gummy once I stir in the sauce and add-ins. It’s the easiest way to get that perfect fried rice texture at home.

1. Vegetable Fried Rice

Vegetable Fried Rice

Vegetable Fried Rice is a fast, easy, delicious, and budget-friendly meal that you can whip up with ingredients on hand at any time!

4.84 from 31 votes

$4.5 recipe / $1.13 serving Get the Recipe

When I need dinner fast and I’ve got leftover cooked rice in my fridge, I make this vegetable fried rice. It’s garlicky, gingery, and finished with soy sauce and toasted sesame oil, plus eggs and a mix of veggies. The whole thing comes together in less than 30 minutes, and it’s great for using up odds and ends!

2. Chicken Fried Rice

Chicken Fried Rice

Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too.

4.15 from 7 votes

$4.74 recipe / $1.19 serving Get the Recipe

A batch of this chicken fried rice can stretch leftover rice and a single chicken breast into a budget-friendly dinner that tastes even better than takeout (I promise!). This easy recipe feels especially satisfying for how simple the ingredient list really is.

3. Kimchi Fried Rice

Kimchi Fried Rice

This Kimchi Fried rice is tangy, spicy, and the perfect way to use up all the leftover ingredients and scraps in your kitchen. 

4.20 from 15 votes

$5.63 recipe / $1.40 serving Get the Recipe

If you like bold flavors, kimchi fried rice is such a fun way to wake up a container of day-old rice. I love how it uses tangy kimchi, quick-cooking vegetables, and even shredded broccoli stem for extra texture, so it feels resourceful while still being incredibly flavorful. There’s no waste in our budget-conscious kitchen!

Cozy Bakes and Casseroles

Casseroles are another spot where I love using day-old rice. Since it’s a little firmer, it holds its texture while it bakes instead of turning mushy, and it soaks up flavor easily while making whatever you’re cooking extra hearty. If I know a casserole is on the menu, I’ll even cook extra rice the night before just to make prep faster.

4. Chicken and Rice Casserole

Chicken and Rice Casserole

This Chicken and Rice Casserole is a comfort food classic, made from scratch with tons of juicy chicken, cheese, vegetables, and rice!

4.60 from 76 votes

$7.60 recipe / $1.27 serving Get the Recipe

For a cozy baked dinner, chicken and rice casserole turns rice, vegetables, chicken, and cheese into a creamy, hearty meal that feels like classic comfort food. It’s the kind of casserole that works especially well for using up cooked chicken, including rotisserie chicken, and leftover rice.

5. Broccoli Cheese Casserole

Broccoli Cheese Casserole

This Broccoli Cheese Casserole recipe is a classic side dish made with a creamy homemade cheese sauce, rice, and broccoli florets.

4.67 from 89 votes

$5.78 recipe / $0.96 serving Get the Recipe

I love how our broccoli cheese casserole transforms cooked rice into something creamy, cheesy, and seriously comforting. Broccoli, cheddar, and a simple homemade sauce bake together in about 50 minutes, giving you a side dish that can easily double as the main event.

6. Beef Burrito Casserole

Beef Burrito Casserole

This Beef Burrito Casserole is totally customizable and can include all your favorite burrito or nacho toppings. Leftovers reheat great for lunch!

4.64 from 57 votes

$8.10 recipe / $1.35 serving Get the Recipe

This beef burrito casserole is layered with seasoned beef, cooked rice, beans, salsa, and cheese, and the little dollops of cream cheese tucked through the middle make it extra creamy and rich. Want to go meatless? I’d skip the ground beef and add in an extra can of black beans or some corn. It’ll still be delicious either way!

Build-Your-Own Rice Bowls

Bowl meals are my favorite way to make leftover rice feel fresh again. Just add a protein, a few colorful toppings, and a punchy sauce, and suddenly dinner is handled!

7. Bibimbap

Bibimbap – The Ultimate Bowl Meal

This colorful and flexible bowl is my simple interpretation of Bibimbap, a delicious Korean rice bowl meal.

4.69 from 93 votes

$10.66 recipe / $2.67 serving Get the Recipe

Bibimbap is a Korean mixed rice bowl, and our budget-friendly adaptation turns leftover rice into a seriously satisfying dinner. This version keeps things simple with jasmine rice, spinach, chili garlic beef, fresh vegetables, kimchi, and a fried egg, so you still get plenty of color, texture, and flavor without complicated steps. It’s also great for meal prep! I’d just cook the egg fresh each day, or swap in a hard-boiled egg instead.

8. Poor Man’s Burrito Bowls

Poor Man’s Burrito Bowls

These easy no-frills burrito bowls are super fast and affordable. They're the perfect satisfying weeknight meal for times when money is tight!

4.76 from 75 votes

$7.07 recipe / $1.18 serving Get the Recipe

I’m always impressed by how much flavor our poor man’s burrito bowls deliver with such a short and affordable ingredient list. Rice, black beans, salsa, and cheese come together into a filling bowl meal that’s simple, budget-friendly, and perfect for putting leftover rice to work without much effort at all.

9. Spicy Tuna Guacamole Bowls

Spicy Tuna Guacamole Bowls

These super fresh and Spicy Tuna Guacamole bowls are packed with protein, fiber, and flavor. The perfect no-reheat meal prep lunch for summer! 

4.73 from 37 votes

$7.80 recipe / $1.95 serving Get the Recipe

These spicy tuna guacamole bowls have a mix of creamy guac, spicy sriracha, and crisp veggies that keeps every bite fresh, and the edamame adds extra protein and fiber. Bonus: it’s designed to be a no-reheat meal prep bowl, so it’s ideal for anyone who doesn’t have access to a microwave at school or work!

10. Sweet N Spicy Chicken Bowls

Sweet n’ Spicy Chicken Bowls

These Sweet n’ Spicy Chicken Bowls assemble quickly and provide a lot of flavor, color, and texture. Low sugar, high fiber, and loaded with deliciousness!

4.94 from 29 votes

$6.05 recipe / $1.51 serving Get the Recipe

Meal prep gets a lot more exciting with sweet n spicy chicken bowls in the lineup. These bowls combine chicken, rice, and colorful toppings with a sweet-and-spicy flavor profile that keeps each bite interesting!

Try Making Pancakes!

Leftover rice doesn’t have to live its whole life as a side dish. Once it’s cooked, it can be mixed, crisped, and transformed into something totally different, and this next recipe is proof of that.

11. Rice Pancakes

Rice Pancakes

Use your leftover rice from the night before to make these quick and easy Rice Pancakes for breakfast. Reduce food waste and keep your budget in check!

4.25 from 24 votes

$0.71 recipe / $0.36 serving Get the Recipe

I’m OBSESSED with these rice pancakes because they turn yesterday’s rice into something totally unexpected. They’re a quick, easy breakfast with a lightly crisp exterior and soft middle, and they’re a fun change from the usual toast or oatmeal routine. My family loveees them with a drizzle of maple syrup, jam, or a little peanut butter.

Easy and Affordable Dessert

Even dessert is on the table when you’ve got extra rice in the fridge. This easy pudding is one of my family’s favorite recipes for leftover rice! It turns a basic pantry staple into something sweet, cozy, and budget-friendly, without a lot of fuss.

12. Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding is a simple, delicious, and inexpensive dessert full of warm flavors like vanilla, cinnamon, and nutmeg.

4.84 from 24 votes

$2.40 recipe / $0.60 serving Get the Recipe

Our homemade rice pudding recipe is written with uncooked rice, but I PROMISE it’s just as easy to swap in leftover rice. Just stir in the cooked rice, reduce the amount of milk (check the recipe tips for the exact amounts!), then let it gently simmer until it turns thick, cozy, and scoopable. This easy pudding is what dreams are made of. 🤤

+ More Ways to Use Leftover Rice!

Soups and Stews – A scoop of cooked rice can seriously upgrade a pot of soup or stew. It adds extra heft, stretches the servings, and makes the whole bowl feel more filling. I especially love it in recipes like our Mexican red lentil stew. Leftover rice is also perfect for adding to posole or black bean chili! And if I don’t have a nice loaf of crusty bread to dip into my soup, I love adding a scoop of rice instead. It’s perfect for when I only have a small amount of rice that needs to be used, and I HIGHLY recommend you give it a go.

Meatloaf and Meatballs – Leftover rice is surprisingly great in meatloaf and meatballs because it soaks up extra moisture a lot like breadcrumbs do. It’s also a handy option if you’re gluten-free, since it can help bind everything together and keep the texture tender without relying on bread (just note the amounts may need adjusting as breadcrumbs and rice aren’t a 1:1 swap). For a tried-and-true example, check out our Thai turkey meatloaf recipe!

More Recipe Roundups

15 Leftover Chicken Recipes

14 Tuna Recipes

15 Quesadilla Recipes

Cabbage Recipes

The post 12 Leftover Rice Recipes appeared first on Budget Bytes.

Easy potato gnocchi Recipe

This potato gnocchi recipe starts with baked potatoes, soft and fluffy inside, the skins removed, gently mixed with salt and egg yolks. Then the flour gets added gradually until the dough feels soft, light, and just a bit tacky, but never sticky. You’ll have to use your instincts here to make sure you have the right texture. The fun part is next, where you roll the dough into ropes and cut them into perfect “knuckles” (that’s what gnocchi actually means!). Then I suggest you boil them, drain them, and sear those perfect pillows of gnocchi in butter.

Though there are different ways to make these pasta-like dumplings, whether you want to add ricotta, like in our easy ricotta gnocchi, or follow this method with egg yolks, you’ll find there are just as many ways to eat them as there are to prepare them. I am keeping it simple here with just a quick pan fry, but you can definitely dress them up with your favorite marinara sauce.

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Potato Gnocchi

This homemade Potato Gnocchi is easy to make with potatoes, flour, egg yolks, and salt. Soft, pillowy, and pan-seared in a touch of butter, they are delicious.

Course Dinner

Cuisine Italian

Total Cost $2.04 total/$0.68 per serving

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 3 servings (about 25 pieces each)

Calories 398kcal

Author Melissa Nolan

Equipment

• Sheet Tray
• Medium Bowl
• Potato Masher (or Ricer or Fork)
• Slotted Spoon
• Medium Skillet

Ingredients

• 1½ lb. russet potatoes washed, (about 2 potatoes, 670g) $1.30*
• 2 egg yolks $0.33
• 1 tsp salt $0.04
• ¾ cup all-purpose flour plus more for dusting, (130g) $0.14**
• 2 Tbsp butter $0.23

Instructions

• Gather and prepare all ingredients. Preheat the oven to 400°F.
• Pierce the potatoes with a fork and place them on a parchment-lined sheet tray. Bake for 1 hour until fork-tender.
• When they have cooled enough to handle but are still warm, peel the skin or scoop out the insides of the potatoes and place them in a bowl. I got 2½ cups of cooked potatoes. (You can season, oil, and air-fry the skins for a snack)
• Using a ricer, potato masher, or fork, mash the potatoes until smooth so there are no lumps.
• Add the yolks and salt. Using a fork, combine.
• Sprinkle in ½ cup of flour. Using the fork, mix the flour into the potatoes.
• Add the remaining flour. Use your hands and continue to work it into the potatoes until they are no longer sticky or wet. Add a dusting of flour if needed. Be careful not to overwork.
• Lightly dust your counter with flour and place the dough on the surface. Knead the dough for one minute, incorporating a dusting of flour if it is sticking.
• Divide the dough into quarters and let the dough rest for 10 minutes.
• Roll each dough quarter into a rope, about ½-inch to ¾-inch thick. Add more flour if the dough is sticking.
• Using a butter knife or bench scraper, cut the ropes into ¾-inch pieces.
• Lightly flour your hands. Gently, but firmly, pinch each piece of gnocchi, then roll it on the back of a fork to create grooves. Continue until all they are all shaped, placing them on a floured tray.
• Bring a medium pot of water to a boil. Once at a boil, gently place the gnocchi in the pot. Make sure not to overcrowd, and work in batches if needed. After 2 minutes, they will begin to float. Once they begin to float, they are cooked and should be removed promptly. Avoid overcooking them in the water because they will turn mushy. Using a slotted spoon, remove them and place them on paper towels to drain. Continue cooking until all the gnocchi are done.
• Melt 1 Tbsp butter in a medium skillet over medium heat. Once melted and hot (the butter should be almost browning), place half the gnocchi in a single layer in the pan. Cook undisturbed for 3 minutes, until they are crispy and brown. Using tongs, flip, and continue cooking for another 3 minutes. Continue with the remaining tablespoon of butter and gnocchi.

See how we calculate recipe costs here.

Notes

*Russet potatoes are best for potato gnocchi because of their low moisture content. You could also use Yukon Gold, but avoid waxy potatoes like red bliss, fingerling potatoes, and new potatoes. Waxy potatoes tend to lead to a heavy, gluey texture.

**There are numerous variables when it comes to the amount of flour you need. (Ex: How much moisture is in the potatoes? How big are the potatoes? How big are the egg yolks? How humid is the kitchen?) You will need to add a little bit of flour at a time to achieve the right texture. The dough should be soft, light, and slightly tacky, but not sticky.

Nutrition

Serving: 1serving (about 25 pieces) | Calories: 398kcal | Carbohydrates: 65g | Protein: 10g | Fat: 11g | Sodium: 853mg | Fiber: 4g

how to make Potato Gnocchi step- by-step photos

Gather and prepare all ingredients. Preheat the oven to 400°F.

Bake the potatoes: Pierce 1½ lb. russet potatoes (about 2 potatoes) with a fork and place them on a parchment-lined sheet tray. Bake for 1 hour until fork-tender.

Peel the potatoes: When the potatoes are cool enough to handle, but still warm, peel the skin or scoop out the insides and place them in a bowl. I got 2½ cups of cooked potatoes. (Save the skins—you can season, oil, and air-fry them for a snack.)

Mash the potatoes: Mash the potatoes while they’re still hot yet cool enough to handle. Using a ricer, potato masher, or fork, mash until smooth and no lumps remain. You want to create a fine, lump-free texture.

Add 2 egg yolks and 1 tsp of salt. Using a fork, combine.

Sprinkle in ½ cup of flour. Using the fork, mix the flour into the potatoes.

Form the dough: Add the remaining flour if you find the dough is too wet. Use your hands and continue to work the flour into the potatoes until they are no longer sticky or wet. Add a dusting of more flour if needed. Be careful not to overwork.

Lightly dust your counter so the dough doesn’t stick. Place the dough on the surface and knead for one minute, incorporating a dusting of flour if it is sticking.

Divide the potato dough into quarters and let it rest for 10 minutes. This allows the flour to fully hydrate and the gluten to relax, making the dough easier to roll.

Roll each dough quarter into a rope, about ½-inch to ¾-inch thick. Add more flour if the dough is sticking.

Using a butter knife or bench scraper, cut the ropes into ¾-inch pieces.

Lightly flour your hands and gently, but firmly, pinch each piece of gnocchi, then roll it on the back of a fork to create grooves. This allows the sauce, if you are using one, to cling to the finished pasta. You can, however, omit this step. Continue until all the dough is shaped, placing each piece on a floured tray.

Boil in a pan: Bring a medium pot of water to a boil. Once at a boil, gently place the gnocchi in the pot. Make sure not to overcrowd, and work in batches if necessary. After 2 minutes, they will begin to float. Once they begin to float, they are cooked and should be removed promptly. Avoid overcooking them in the water because they will turn mushy.

Using a slotted spoon, remove gnocchi from the water and place them on paper towels to drain. Continue cooking in batches until all are done.

Sear in a skillet: Melt 1 Tbsp butter in a medium skillet over medium heat. Once melted and hot, the butter should be almost browning. Place half the gnocchi in a single layer in the pan. Let them cook, undisturbed, for 3 minutes, until they are crispy and brown. Using tongs, flip, and continue cooking for another 3 minutes. Continue with the remaining tablespoon of butter and gnocchi.

Serve: Serve as is or enjoy with vodka sauce or kale pesto!

serving suggestions

To start my meal, I usually make a Caesar salad. And, because these potato gnocchi require hands-on time, these Southern slow cooker green beans are ideal as a side, as they cook while I am busy preparing the pasta. Garlic bread also makes a nice side.

Storage and Reheating

You can store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Sauté leftovers in butter to reheat.

You can also freeze uncooked gnocchi by flash-freezing them in a single layer on a tray before bagging them. Store up to 3 months. You can then boil the frozen, uncooked pasta straight from the freezer without thawing.

More Potato-Based Recipes To Try

• This Herb Potato Salad features tender baby potatoes, a light and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs.
• These Twice Baked Potatoes are deconstructed and then reconstructed with bacon, sour cream, and cheese so each bite explodes with flavor.
• German Potato Salad is my go-to when I’m craving potato salad but looking for something on the lighter side.

More Pasta Recipes

Asparagus Pasta

$5.33 recipe / $1.77 serving

Bruschetta Pasta

$4.56 recipe / $0.76 serving

Pasta Puttanesca

$4.37 recipe / $0.87 serving

Lemon Ricotta Pasta

$4.62 recipe / $1.15 serving

The post Potato Gnocchi appeared first on Budget Bytes.

My Quick and Easy Slider Recipe

I keep all the same flavors you might expect in a classic slider recipe, but made it the easiest it can be. For the hamburger filling, it’s all the usual suspects, but I don’t form them into patties! This is a HUGE time saver, and you don’t have to get your hands dirty. The ground beef, onions, and spices are sautéed together into a perfect harmony of flavor. Then I add a dollop of mayo for richness and moisture, and it’s time to assemble!

Pro tip: Layer sliced cheddar on the bottom of the Hawaiian rolls to help create a barrier. Pile on the beef, top with MORE cheddar, and cover with the roll tops. Lastly, lather on some melted, seasoned butter and pop it in the oven. In about 15 minutes, you’ll have an irresistible, mouth-watering, mini burger platter made for sharing. I bet you can’t stop at one! (I can’t…)

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Sliders

This easy recipe for Sliders is perfect for feeding a group or serving at parties, game day, or a quick family dinner! A delicious and simple appetizer.

Course Main Course

Cuisine American

Total Cost $11.44 recipe / $1.91 serving

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings (2 each)

Calories 567kcal

Author Melissa Nolan

Equipment

• 9×11'' Oven Safe Dish
• Medium Skillet
• Medium Bowl
• Small Bowl

Ingredients

• nonstick cooking spray $0.01
• 12 Hawaiian sweet rolls $2.68
• ½ Tbsp vegetable oil $0.02
• 1 lb. ground beef $6.24
• ½ onion minced, (about ½ cup, 120g) $0.20
• 1 tsp Worcestershire sauce $0.01
• 1 tsp salt $0.04
• ½ tsp black pepper freshly cracked, $0.08
• ½ tsp garlic powder $0.02
• ¼ tsp paprika $0.02
• 2 Tbsp mayonnaise 40g, $0.14*
• 10 cheddar cheese slices divided, $1.64**
• 2 Tbsp butter melted, $0.22
• ½ Tbsp everything bagel seasoning $0.12***

Instructions

• Gather and prepare all ingredients. Preheat your oven to 350°F and grease a 9×11” baking dish with cooking spray.
• Slice the rolls in half lengthwise and place the bottom half in the baking dish.
• Heat the vegetable oil in a medium skillet over medium heat. Once hot, add the ground beef, minced onions, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and paprika. Cook the beef for 10 minutes, breaking it up as you go.
• Once the beef is no longer pink and cooked through, using a slotted spoon, scoop out the beef mixture into a medium bowl, leaving as much grease in the skillet as possible.
• Add the mayonnaise to the beef mixture and fold to combine.
• Place 5 slices of cheddar cheese on the bottom layer of the Hawaiian rolls, breaking one of the slices to cover the rolls.
• Layer the beef mixture evenly on top of the cheddar slices.
• Top the beef evenly with the remaining cheddar cheese slices, breaking the last slice again.
• In a small bowl, stir together the melted butter and everything bagel seasoning.
• Place the top of half of the Hawaiian rolls on the beef and cheese. Using a brush, evenly cover the top rolls with the melted butter mixture.
• Place the dish on the center rack in the oven and bake for about 12-15 minutes, until golden brown and melty.

See how we calculate recipe costs here.

Notes

*I add a dollop of mayo to the beef for additional flavor and moisture. You can skip this step or add mustard, ketchup, sour cream, BBQ sauce, or plain Greek yogurt if you’d like. It may change the flavor profile depending on the substitution, though.

**I love cheddar and think it goes well with these sliders. You can also use provolone, mozzarella, or your favorite cheese.

***Everything bagel seasoning is a pre-mixed blend of sesame seeds, poppy seeds, dried garlic, dried onion, and salt. You can switch out the everything bagel seasoning with any herbs and spices you like, or use just sesame or poppy seeds.

Nutrition

Serving: 2rolls | Calories: 567kcal | Carbohydrates: 32g | Protein: 26g | Fat: 37g | Sodium: 930mg | Fiber: 0.2g

How to Make Sliders Step-by-Step Photos

Gather all of your ingredients. Preheat the oven to 350°F and lightly coat a 9×11-inch baking dish with nonstick cooking spray.

Prep the rolls: Slice 12 Hawaiian sweet rolls in half horizontally (keep them connected if you can), then set the bottom half into the baking dish.

Cook the beef filling: Warm ½ Tbsp vegetable oil in a medium skillet over medium heat. Add 1 lb. ground beef, ½ minced onion, 1 tsp Worcestershire sauce, 1 tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ¼ tsp paprika. Cook for about 10 minutes, breaking up the meat as it browns.

When the beef is cooked through, use a slotted spoon to transfer the mixture to a medium bowl, leaving as much grease behind in the skillet as possible.

Add 2 Tbsp mayonnaise to the bowl and mix until the beef is evenly coated.

Assemble the sliders: Lay 5 cheddar cheese slices over the bottom layer of the Hawaiian rolls, tearing a slice if needed so it covers edge to edge.

Spoon the beef mixture on top and spread it into an even layer.

Add the remaining 5 cheddar slices, again tearing the last slice as needed for full coverage.

Make the topping: Combine 2 Tbsp melted butter with ½ Tbsp everything bagel seasoning in a small bowl.

Top the sliders: Place the top half of the rolls over the cheese, then brush the tops evenly with the seasoned butter mixture.

Bake: Set the dish on the center rack and bake for 12-15 minutes, until the tops are golden and the cheese is melted.

Serve and enjoy!

What Else Can I Add?

If you want to get really fancy, you can add a few extra toppings to your Hawaiian roll sliders before they go in the oven. Have fun customizing with some of these ideas:

• Caramelized onions
• Cooked bacon (crumbled or chopped)
• Sautéed mushrooms
• Pickle chips
• Jalapeño slices (fresh or pickled)
• Crispy fried onions

Storage & Reheating

These ground beef sliders are best served fresh. However, if you do have leftovers, you can place them in an airtight container and store them in the refrigerator for 3-4 days. Leftovers may become soft, especially if you reheat them in the microwave. They can also be reheated in the oven at 325°F until heated through. I don’t recommend freezing leftovers.

Try These Easy Slider Recipes Next!

• Ham and Cheese Sliders are buttery and gloriously gooey, making them a total party-tray classic!
• I make these BBQ Bean Sliders when I’m craving tangy BBQ flavors but want to keep it meat-free, and the creamy coleslaw on top adds the best cool crunch.
• These Turkey Sliders are one of my favorite ways to transform leftover turkey into something a little more exciting than a plain old sandwich!
• BBQ Tofu Sliders are a simple, inexpensive alternative to pulled-meat sandwiches, with an easy ingredient list that makes tofu feel totally approachable.

More Quick Sandwich Recipes

Sloppy Joes

$10.20 recipe / $2.04 serving

Classic Tuna Melt

$6.46 recipe / $1.62 serving

Classic BLT Sandwich

$4.56 recipe / $2.28 serving

Reuben Sandwiches

$12.11 recipe / $3.02 serving

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Creamy Ham Tetrazzini Recipe

Ham tetrazzini is a classic baked spaghetti casserole made with tender spaghetti, diced ham, and a velvety sauce that bakes up bubbly and rich. Instead of using canned cream soups to make the sauce like my Mom did back in the day, I whisk together a simple homemade sauce, starting with a butter and flour mix to make a roux. I still add mushrooms and peas, a traditional part of this Italian American dish (depending on who you ask!). Then I finish it off with a generous layer of melty cheddar cheese, because that’s exactly how Mom always did it, and I wouldn’t dream of skipping it.

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Ham Tetrazzini

This Ham Tetrazzini recipe is a cozy way to use up leftover ham with spaghetti, mushrooms, peas, and a creamy homemade sauce. Cheap and delicious!

Course Main Course

Cuisine American, Italian

Total Cost $7.65 recipe / $1.28 serving

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 494kcal

Author Melissa Nolan

Equipment

• Medium Pot
• Colander
• Large 12" skillet
• 9×10 Casserole Dish

Ingredients

• nonstick cooking spray $0.01
• 8 oz. spaghetti uncooked, $0.49
• 1 Tbsp vegetable oil $0.04
• ½ onion small diced (230g, 1 cup) $0.45
• 4 oz. mushrooms cleaned and sliced (113g, 1½ cups) $0.88
• 4 Tbsp butter $0.46
• ⅓ cup all-purpose flour 50g, $0.04
• 1½ cups chicken broth 12oz., $0.20*
• 1 tsp salt $0.04
• ½ tsp black pepper freshly cracked, $0.08
• 1 tsp garlic powder $0.04
• ¼ tsp dried thyme $0.01
• 1½ cups milk 12oz., $0.34
• 2 cups cooked ham medium dice (270g, 9.5oz) $2.96**
• 1 cup frozen peas 130g, $0.37
• 1½ cups cheddar cheese grated (150g) $1.24***

Instructions

• Gather and prepare all ingredients. Preheat the oven to 375°F and grease a 9×10 casserole dish with nonstick cooking spray and set aside.
• Bring a medium-sized pot of water to a boil to cook the pasta. Once boiling, add the pasta and cook for about 10 minutes, or just until tender. Drain and cool the pasta in a colander, then set aside for later.
• While the pasta is cooking, in a large skillet over medium heat, add the oil, onions, and mushrooms. Cook for 5 minutes, stirring occasionally, until the onions soften.
• Push the onions and mushrooms to one side of the skillet. Melt the butter in the skillet, then sprinkle in the flour and cook for 1 minute.
• Add the chicken broth, salt, pepper, garlic powder, and dried thyme, and cook until it’s thickened, about 1-2 minutes.
• Next, add the milk and whisk until the liquid has thickened and become smooth, about 2 minutes.
• Add the ham and peas to the skillet and fold to combine.
• Add the cooked spaghetti noodles and fold until combined. (If your skillet is too small, place everything in a large bowl to combine.)
• Transfer the mixture into the 9×10 casserole dish and spread evenly.
• Top evenly with the cheddar cheese. Bake, uncovered, in the oven for 25-30 minutes.

See how we calculate recipe costs here.

Notes

*I like to use Better Than Bouillon to make broths to keep costs low.

**I love utilizing leftover baked ham in this recipe, but you can also use smoked boneless ham that was fully cooked, ham steaks, or cooked honey-baked ham.

***Cheddar can be less common for ham tetrazzini, but that’s how I grew up with my mom making it. You can also use mozzarella or Parmesan.

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 43g | Protein: 24g | Fat: 25g | Sodium: 1314mg | Fiber: 3g

how to make Ham Tetrazzini step-by-step photos

Gather all of your ingredients. Grease a 9×10-inch casserole dish with nonstick cooking spray and preheat the oven to 375°F. Set this aside for now.

Cook the spaghetti: Bring a medium pot of water to a boil, add 8 oz. uncooked spaghetti, and cook until just tender (about 10 minutes). Drain in a colander, rinse briefly to cool, and set aside.

While the pasta cooks, heat 1 Tbsp vegetable oil in a large skillet over medium heat. Add ½ onion (diced) and 4 oz. sliced mushrooms and sauté until the onion is softened, about 5 minutes, stirring occasionally.

Make the roux: Scoot the veggies to one side of the skillet. Add 4 Tbsp butter to the center and let it melt, then sprinkle in ⅓ cup all-purpose flour. Cook for 1 minute.

Add broth and seasonings: Slowly pour in 1½ cups chicken broth while whisking. Season with 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, and ¼ tsp dried thyme. Cook until it thickens, about 1-2 minutes.

Make it creamy: Add 1½ cups milk and continue whisking until the sauce turns smooth and thick, about 2 minutes.

Add ham and peas: Stir in 2 cups diced cooked ham and 1 cup frozen peas and combine.

Add spaghetti: Add the drained spaghetti to the skillet and toss until the noodles are fully coated in the sauce. If your skillet is crowded, combine everything in a large bowl instead.

Assemble in the dish: Spoon the mixture into the prepared casserole dish and spread into an even layer. Sprinkle 1½ cups shredded cheddar cheese evenly over the top.

Bake: Bake your ham tetrazzini uncovered for 25-30 minutes, or until bubbly and the cheese is melted.

Serve and enjoy!

Serving Suggestions

Although ham tetrazzini can absolutely be a full meal on its own, I’m more than happy to add a simple veggie side to my plate! Our honey balsamic carrots are sweet and tangy, and go so well with the ham. Air fryer asparagus is just too easy and delicious, especially when asparagus is in season during spring. And roasted frozen broccoli is always a reliable, budget-friendly option that works with just about any casserole night.

Storage & Reheating

You can store leftover ham tetrazzini casserole in an airtight container in the refrigerator for 3-4 days. You can also freeze it for 3-4 months in a freezer-safe container, then thaw it overnight in the fridge before reheating. Since the pasta will keep soaking up the sauce, it might not be quite as saucy the next day, so I like to stir in a splash of milk, cream, or broth to loosen it back up.

To reheat, warm individual portions in the microwave in 30-60 second bursts, stirring in between, until hot throughout. For a larger portion, cover and reheat in the oven at 350°F until warmed through.

Got More Ham to Use Up? Try These Next!

• This easy Ham and Bean Soup loads up on colorful veggies, leftover ham, and hearty white beans for a cozy bowl that’s PERFECT with crusty bread.
• Our Pea Salad is a classic side with sweet peas, diced ham, cheddar, and red onion tossed in a tangy dressing that goes with just about anything.
• I make this Ham and Potato Casserole when I want an extra comforting brunch. Soft, creamy potatoes get baked with sharp cheddar and bite-sized ham until bubbly and golden.

More Baked Pasta Recipes

Baked Spaghetti

$8.95 recipe / $1.49 serving

Chicken Spaghetti

$13.36 recipe / $2.23 serving

Baked Mostaccioli

15.53 recipe / 1.94 serving

Baked Mac and Cheese

$5.13 recipe / $0.85 serving

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Classic Dishes Using Ground Chicken (That Are Not Meatballs)

These classic dinners turn ground chicken into weeknight comfort food without feeling complicated. Expect familiar favorites with easy ingredients and big payoff!

1. Chicken Lettuce Wraps

Chicken Lettuce Wraps

These Chicken Lettuce Wraps are full of freshness and bold flavor, easy to prepare, and satisfying in every bite!

4.73 from 18 votes

$12.19 recipe / $3.04 serving Get the Recipe

You’re going to love these chicken lettuce wraps because they’re basically three simple parts that come together fast! There’s a quick hoisin soy sauce, a ground chicken and veggie filling, and a delicious peanut lime dressing. If you’re meal prepping, I’d keep the lettuce and chicken filling separate so the lettuce stays snappy!

2. Chicken Burger

Chicken Burger Recipe

These juicy Ground Chicken Burgers are easy to make, budget-friendly, and perfect for grilling. A leaner weeknight favorite that’s big on flavor!

5 from 4 votes

$6.36 recipe / $1.59 serving Get the Recipe

These ground chicken burgers are juicy and so flavorful! The trick is a little mayo in the mix with panko, which adds moisture without making the patties heavy. I also recommend not overmixing the ground chicken to stop it from getting tough. Cook these burgers up fast and then let everyone build their own with whatever toppings you’ve got.

3. Chicken Meatloaf

Chicken Meatloaf

This chicken meatloaf is perfect for a cozy, comforting dinner without a lot of fuss. It has all the familiar flavors of classic meatloaf, but in a lighter, weeknight-friendly form.

5 from 3 votes

$6.52 Recipe / $1.09 Serving Get the Recipe

This chicken meatloaf is the kind of comfort dinner my family happily eats now and then again as leftovers. Grated carrot and onion melt right into the loaf so it stays tender instead of dense, and slices freeze well for easy future meals.

4. Chicken Croquettes

Chicken Croquettes

These easy Chicken Croquettes are crisp and golden with a creamy chicken filling. This chill-and-freeze method keeps them from falling apart when frying!

4.50 from 2 votes

$6.48 recipe / $1.62 serving Get the Recipe

Chicken croquettes are a fun change of pace when you want something crispy and snackable for dinner, but totally homemade. Chilling the creamy chicken mixture helps the croquettes hold their shape, and freezing them before frying keeps the breading in place!

5. Chicken and Biscuit Casserole

Chicken and Biscuit Casserole

This Chicken and Biscuit Casserole is cozy, comforting, super versatile, and delicious enough to become a family favorite dinner.

4.75 from 32 votes

$8.75 RECIPE / $1.46 SERVING Get the Recipe

This chicken and biscuit casserole is built from simple comfort staples like ground chicken, butter, chicken broth, and a full lineup of veggies. But it’s the fluffy, cheesy, homemade cheddar biscuit topping that really seals the deal! This easy ground chicken recipe is a true family favorite.

6. Bruschetta Rigatoni alla Vodka

Bruschetta Rigatoni alla Vodka

This one-pan Bruschetta Rigatoni alla Vodka combines veggies, ground chicken, a creamy vodka sauce, and rigatoni. A restaurant quality meal on a budget!

4.50 from 4 votes

$16.97 total / $2.12 per serving Get the Recipe

Bruschetta rigatoni alla vodka is an easy one-pan pasta dinner that feels extra special. The pasta cooks right in the sauce, so you’re not juggling extra pots, and the tomatoes, spinach, and chickpeas make it super filling. If you’re using plain ground chicken, I’d season it with garlic powder and some dried basil to add that bruschetta-style flavor!

Family Friendly Chicken Meatball Recipes

Meatballs are usually the first idea when there’s a pack of ground chicken in the fridge. They’re easy to portion, quick to cook, and fit right into pasta night, rice bowls, or a simple sub. Here are some different ground chicken meatball recipes I think you’ll love!

7. Classic Chicken Meatballs in Cream Sauce

Chicken Meatballs in Cream Sauce

These creamy chicken meatballs come together fast and deliver big comfort with a rich, silky sauce. A budget-friendly weeknight favorite that tastes like a special treat every time.

4.32 from 16 votes

$5.95 Recipe / $1.19 Serving Get the Recipe

These creamy chicken meatballs are a cozy dinner option that always goes over well with my family. The sauce starts with a quick butter and flour base, then turns creamy with broth, dairy, and parmesan. So easy!

8. Chicken Parmesan Meatballs

Chicken Parmesan Meatballs

This simple recipe for Chicken Parmesan Meatballs is an easy weeknight dinner win! Swap out any ground meat you have for a quick and delicious dinner.

4.77 from 21 votes

$7.57 recipe / $1.89 serving Get the Recipe

Looking for something different for pasta night? Try these chicken parmesan meatballs! Parmesan and seasonings go right into the ground chicken mix, then they finish in marinara for a chicken parm flavor without the breading step. A quick sprinkle of mozzarella at the end turns it into a real weeknight win.

9. Marry Me Chicken Meatballs

Marry Me Chicken Meatballs

Creamy, cozy, and weeknight-easy, these Marry Me Chicken Meatballs simmer in a tomato Parmesan sauce with spinach. Perfect over pasta or mashed potatoes!

5 from 2 votes

$10.81 recipe / $2.70 serving Get the Recipe

These Marry Me chicken meatballs are my take on the viral creamy chicken recipes, but made with ground chicken instead. Toasted buttery breadcrumbs and sun-dried tomatoes go into the mix for extra flavor, then the meatballs simmer in a rich sauce with budget-friendly canned tomatoes, garlic, parmesan, and a handful of spinach.

10. Sheet Pan BBQ Meatballs

Sheet Pan BBQ Meatballs

These Sheet Pan BBQ Meatballs are easy, colorful, and delicious. Plus the leftovers hold up great, so they're meal prep friendly!

4.80 from 34 votes

$7.84 recipe / $1.96 serving Get the Recipe

Yes these sheet pan BBQ meatballs are written with ground turkey, but it’s an easy swap to ground chicken, and it works great! I love that it’s a full meal on two sheet pans with roasted peppers, onions, and pineapple, plus a little extra BBQ sauce brushed on at the end for a sticky finish.

Dishes You Can Swap to Ground Chicken

Speaking of dishes that can be swapped, these are the dinners that still work perfectly when ground chicken is what’s on hand. No need to run out to the grocery store when you can use what you’ve already got!

11. Orange Chicken

Easy Orange Chicken

This easy Orange Chicken recipe doesn't require deep frying and has the same tangy, sweet, and salty flavor as your favorite Chinese take-out!

4.60 from 67 votes

$7.88 recipe / $1.97 serving Get the Recipe

Orange chicken is usually made with chicken pieces, but ground chicken works when you want it simpler and softer. You can brown a pound of ground chicken in oil, season it with salt and pepper, and then stir it right into the orange sauce once it turns glossy. If you want to bulk it out, I’d toss in extra vegetables and make a bit more sauce so nothing feels dry.

12. White Chicken Lasagna

White Chicken Lasagna Recipe

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

4.84 from 6 votes

$17.34 recipe / $1.93 serving Get the Recipe

This white chicken lasagna is normally made with shredded rotisserie chicken and a creamy spinach white sauce, but ground chicken is a legit swap. Brown it first, then layer it in the same way you would the shredded chicken, so it spreads evenly through the pan!

13. Ground Turkey Stir Fry

Ground Turkey Stir Fry

This super easy Ground Turkey Stir Fry is a delicious and versatile answer to busy weeknight dinners. Try the suggested variations to make it your own! 

4.75 from 55 votes

$8.05 recipe / $1.61 serving Get the Recipe

Ground chicken is an easy swap for ground turkey in most recipes. This ground turkey stir fry is a fast skillet dinner that’s perfect for ground chicken, because the sauce is simple and bold, with soy sauce, toasted sesame oil, and a touch of brown sugar. It’s also a great option for meal prepping!

More Recipe Roundups

15 Leftover Chicken Recipes

18 Easy Noodle Recipes

22 Cozy Casserole Recipes

15 Quesadilla Recipes

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Creamy Leek and Potato Soup

Potato and leek soup is a classic soup made with tender potatoes, buttery leeks, broth, and cream for a cozy bowl that feels simple and comforting all at once. If leeks are new to you, they’re part of the onion family with a mild oniony flavor that becomes incredibly soft and mellow once cooked, which makes them perfect for soup!

The flavor profile in this recipe for potato leek soup is delicate and simple. Unlike some other potato soup recipes that have lots of extra add-ins, this one stays pared back, so I’m more intentional with the technique to keep the flavors balanced and the texture just right. I boil the potatoes whole (with the skin on for added flavor!), so they don’t absorb too much water and turn gummy or dull the flavor of the soup. Once tender, I dice some and reserve them to stir back in at the end. The rest are mashed into the broth before a portion of the soup is blended until smooth. That gives this homemade potato leek soup the BEST mix of silky broth, creamy potato, and tender chunks throughout! (Though you can blend it all for a totally smooth texture, if preferred! You do you!)

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Potato Leek Soup

This creamy Potato Leek Soup recipe is rich & cozy, made with buttery leeks, tender potatoes, and a few simple techniques for the best texture.

Course Soup

Cuisine American

Total Cost $8.46 recipe / $1.05 serving

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings (1.5 cups per serving)

Calories 289kcal

Author Jess Rice

Equipment

• Saucepan
• Small Blender

Ingredients

• 2½ lbs Yukon gold potatoes $3.02*
• 3 Tbsp salted butter $0.33
• 1 Tbsp olive oil $0.18
• 2 leeks minced, (1½ lbs untrimmed) $2.39
• 3 garlic cloves minced, $0.12
• 1 tsp salt $0.01
• 1 tsp black pepper freshly cracked, $0.05
• 1 sprig fresh thyme or ½ tsp if using dry thyme, $0.09
• 1 bay leaf $0.14
• 1 tsp apple cider vinegar $0.01
• 6 cups vegetable broth $0.54**
• 1 cup heavy cream room temperature, $1.32
• 1 green onion minced, $0.12
• 1-2 Tbsp cornstarch optional, (as needed) $0.14***

Instructions

• Gather all the ingredients.
• Boil potatoes (skin on) until fork tender, 15-20 minutes.
• Meanwhile, trim and clean leeks. I separate the tough outer layers and the ends from the tender, inner layers. You want to use the inner layers in your soup!
• Rinse any dirt off the tough outer leaves and ends and save it for future stock. Nothing goes to waste in our budget-friendly kitchen!
• Mince the green onion, leeks, and garlic.
• Strain potatoes once fork tender.
• Melt butter and oil in the same pot you boiled the potatoes in and add prepared leeks, garlic, salt, and black pepper. Sauté until softened, about 8 minutes over medium heat.
• Dice 2 cups of the potatoes into ½” pieces. Set aside.
• Add whole potatoes, thyme, bay leaf, apple cider vinegar, and vegetable broth to the pot with the sauteed leeks. Bring to a simmer.
• Mash the potatoes in the pot while simmering.
• Remove bay leaf and thyme stem. Temper the cream by adding some of the hot broth to the room temperature heavy cream.
• Add the tempered cream to the pot and turn the heat down to low, simmering for 5-8 minutes.
• Ladle half of the soup broth (with chunks of potatoes and leeks included) into a blender. Let it cool for a few minutes before blending until smooth.****
• Pour the pureed soup back into the simmering pot with the rest of the soup.
• Add the green onions and reserved diced potatoes into the pot.
• Adjust seasoning with additional salt and pepper, if desired. (Add corn starch to thicken by creating a slurry, if desired.) Serve and enjoy.

See how we calculate recipe costs here.

Notes

*I like to keep the skin on my potatoes when I make this soup, but you can remove the skin if you prefer. I use Yukon gold potatoes because they’re naturally creamy, and the skin is thin (great for boiling with the skin on!) You may need to boil your potatoes for longer if they are larger.

**We like to use Better Than Bouillon when making broth to keep costs low.

***If you want your soup thicker, you can create a slurry with 1-2 Tbsp of cornstarch to thicken it. I like a looser broth and the blended potatoes thickened it enough for me, so I skipped the cornstarch.

****If you like your potato leek soup pureed completely, you can puree it all in the blender in batches instead of only blending half.

 

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Sodium: 1051mg | Fiber: 4g

how to make Potato Leek Soup step-by-step photos

Gather all of your ingredients.

Cook the potatoes: Add 2½ lbs Yukon gold potatoes (skin on, unless you prefer to remove it) to a large pot of water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Clean the leeks: While the potatoes boil, trim and wash 2 leeks (about 1½ lbs untrimmed). I separate the tough outer layers and the ends from the tender inner layers. You want to use the inner layers in your soup.

Rinse any dirt off the tough outer leaves and ends and save them for when you make stock in the future.

I like to bag the unwanted scraps from the leeks up and freeze them. Then I can just pull them from the freezer when I next make stock. Nothing goes to waste in our budget-friendly kitchen!

Chop aromatics: Mince the cleaned leeks, mince 3 garlic cloves, and mince 1 green onion. Set aside.

Drain the potatoes: Once fork tender, drain the potatoes and set them aside briefly.

Sauté the leeks and garlic: In the same pot, melt 3 Tbsp salted butter with 1 Tbsp olive oil over medium heat. Add the 2 minced leeks and 3 minced garlic cloves, plus 1 tsp salt and 1 tsp black pepper. Cook, stirring occasionally, until softened, about 8 minutes.

Reserve some potato chunks: Dice about 2 cups of the cooked potato into ½-inch pieces. Set aside for later.

Build the soup base: Add the remaining whole potatoes back to the pot along with 1 sprig thyme (or ½ tsp dried thyme), 1 bay leaf, 1 tsp apple cider vinegar, and 6 cups vegetable broth. Bring to a gentle simmer.

While the soup simmers, mash the potatoes right in the pot until the broth looks creamy but still has some texture.

Temper the cream: Remove the bay leaf and the thyme sprig/stem if using fresh. Slowly whisk a ladleful of the hot broth into 1 cup room-temperature heavy cream to warm it up.

Add cream and gently simmer: Stir the warmed cream mixture into the pot, reduce heat to low, and simmer gently for 5-8 minutes. Don’t let it come to a boil or the cream may split.

Blend part of the soup: Carefully ladle about half of the soup (including some potato/leek solids) into a blender. Let it cool for a couple minutes, then blend until smooth.

If you like to blend all the soup, I’d recommend doing it in batches.

Pour the blended soup back into the pot and stir to combine.

Add texture: Now stir in the reserved diced potatoes and 1 minced green onion.

Season and adjust thickness: Taste and add extra salt/pepper if needed. If you want it thicker, whisk 1-2 Tbsp cornstarch with a splash of cold water in a small bowl to make a slurry, then stir it in and simmer for 1-2 minutes until thickened. Serve hot and enjoy!

Serving Suggestions

This potato leek soup is rich and creamy, so I love adding something crunchy on top for a little contrast. I’d go for homemade croutons, but some crispy air fryer bacon crumbles would also work well. It’s also so good with a side of crusty sourdough, ciabatta, or no-knead focaccia for dipping. My daughter especially loves dunking pieces of bread into this soup, so I almost always serve it that way.

Storage & Reheating

Leftover potato leek soup keeps well in the fridge for up to 3-4 days. You can reheat it in the microwave or gently on the stovetop (try not to let it boil once reheated, since that can affect the texture of the cream). If it thickens up in the fridge, add a splash of broth to loosen it back up. I don’t recommend freezing this one, since both cream and potatoes tend not to freeze and thaw very well. There’s a very good chance the texture will become grainy and separated if frozen and thawed.

Love Potato Soups? Try These Next!

• This Slow Cooker Potato Soup is a seriously hearty potato soup recipe that lets the slow cooker do all the work, while cream, sour cream, and plenty of potatoes make it extra cozy!
• I just love this easy and budget-friendly Potato Corn Chowder. It’s hearty, thick, and full of sweet corn flavor.
• My Ham and Potato Soup is creamy but not too heavy, with salty ham and fresh vegetables in every bowl.

More Creamy Soup Recipes

Creamy Mushroom Soup

$6.30 recipe / $1.58 serving

Creamy Sweet Potato Soup

$5.91 recipe / $1.47 serving

Chicken Pot Pie Soup

$10.92 recipe / $1.82 serving

Butternut Squash Soup

$5.52 recipe / $1.38 serving

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