Category: Dinner

Grilled Vegetable Pasta Salad

This recipe was part of my mission to find more lunch recipes that aren’t sandwiches or leftovers, and oh my gosh guys it’s incredible. I made it 2 weeks in a row if that’s any indication!

Of course this pasta salad recipe comes from Budget Bytes, and it’s honestly one of the easiest recipes I’ve ever made. Because I don’t have a grill (college life) I used the broiler on my stove, and this recipe was as easy as 1. cooking my veggies, 2. making my dressing, 3. making pasta, and 4. putting it all together. It honestly took me half an hour, and for a whole week of lunch meal prep? Incredible.

It would also be a great side for dinner, especially for a cook out. And could definitely be a filling vegetarian dinner if you added some protein like beans! Or add (grilled) chicken for a delicious summer meal.

Dropping the recipe below, but just know you could use any vegetables you happen to have! Or use more than the recipe calls for to bulk it up (I did this, adding more peppers and squash)! Add beans or chicken for protein! The possibilities are endless so you should definitely try it. Bonus points for being tasty warm OR cold. Basically a perfect recipe.

Grilled Vegetable Pasta Salad

Time: 30 minutes

Serves: 8

Ingredients

  • 1 zucchini
  • 1 yellow squash
  • 1 bell pepper
  • 1 red onion
  • 1 pint grape tomatoes
  • Olive oil
  • Salt and pepper
  • 1/3 cup olive oil
  • 3 tbs balsamic vinegar
  • 2 tbs mayonnaise
  • 1/2 tbs dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • Black pepper
  • 1 lb penne pasta

Instructions

  1. Wash the zucchini, squash, and bell pepper. Remove the stems from the zucchini and the squash and cut into large slices or pieces (cut each in half, then each half in thirds). Remove the seeds and stem from the bell pepper and cut in half. Slice the red onion into thick slices.
  2. Place all the vegetables on a large baking sheet, drizzle generously with olive oil, and season with salt and pepper.
  3. Grill the vegetables (except the cherry tomatoes) over an open flame, OR move top rack of oven to 6 inches from the top and cook all vegetables (including tomatoes) under the broiler until vegetables are charred, about 10-15 minutes.
  4. Allow the vegetables to cool slightly. Bring a large pot of water to boil, add a handful of salt, and cook pasta 8-9 minutes. Drain and let cool.
  5. While the pasta is cooking and the vegetables are cooling, prepare the dressing: mix all dressing ingredients in a jar or bowl and shake/whisk to combine.
  6. Once the vegetables are cool enough to handle, chop into 1 inch pieces. Add pasta and vegetables to a large bowl and add about half the dressing, tossing to combine. Eat warm or chill in fridge, adding more dressing as necessary.

White Bean Shakshuka

Back with another Budget Bytes recipe! But truly, what’s new. This White Bean Shakshuka is amazing: smoky tomato sauce, gooey poached eggs, some beans to give some added heft, and of course salty feta cheese on top. And super easy!!

I made this last week along with some no-knead bread for dipping and it was so tasty. And made for great leftovers! A few adjustments I made: I added a diced yellow pepper that we had in the fridge as well as a yellow squash that I didn’t want to go bad. And to compensate, I added a little bit more crushed tomatoes from an open can we had, and used 6 eggs instead of 4 (so each of my 2 roommates and I got 2 servings!). But this recipe as is still knocks it out of the park.

So try out this White Bean Shakshuka for a super easy dinner! And a nice change of pace from Italian style tomato sauce 😉

White Bean Shakshuka

Time: 30 minutes

Serves: 4

Ingredients

  • 2 tbs olive oil
  • 4 cloves garlic
  • 1 yellow onion
  • 1 28 oz can crushed tomatoes
  • 1/2 tbs smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/8 tsp crushed red pepper
  • Salt and black pepper to taste
  • 1 15 oz can cannelini beans (chickpeas work well too!)
  • 4 large eggs
  • Feta cheese

Instructions

  1. Mince the garlic and finely dice the onion. Cook both in a large deep skillet with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
  2. Add the can of crushed tomatoes and the smoked paprika, cumin, oregano, red pepper flakes, and black pepper. Stir to combine.
  3. Allow the sauce to come to a simmer. Let the sauce simmer, stirring occasionally, for 5-7 minutes or until it has thickened slightly. Add 1/4 tsp salt, then taste and adjust spices to your liking.
  4. Drain the white beans, add them to the skillet, then stir to combine. Allow the skillet to return to a simmer. Simmer for 2-3 minutes more.
  5. Crack 4 eggs into the skillet, then place a lid on top and let them simmer for 5 minutes or until the whites are set but the yolks are still soft.
  6. Top with crumbled feta and enjoy!

Tofu Noodles

Happy St. Patrick’s Day! Popping in with a super yummy tofu recipe we tried out the other week. My boyfriend found this recipe on Reddit and raved about it, so we knew we had to try it too. And it is SO good and super easy!

The recipe he sent me was super bare bones and for about 2 servings, so I’m dropping the version we made with more vegetables that made probably 9 servings (3 meals each for me and my two roommates). But this is super easy to scale up or down, and you can add literally anything! We added a bag of coleslaw (an easy shortcut for cutting up your own cabbage), sliced up a container of mushrooms, and added one of those frozen stir fry vegetable mixes. But you could very easily add any vegetables you have on hand: onions, bell peppers, broccoli, green beans, edamame. Just cook them through before tossing with the noodles and sauce! And if you aren’t a tofu fan, try cooking up some pork or beef instead!

We also decided to use packets of extra Ramen we had on hand, but I think this would be amazing with Udon noodles, or any other long noodle you happen to have.

So try out this easy Tofu Noodle dish, and make sure you have leftovers because it’s even better on day 2 (or 3, or 4).

Tofu Noodles

Serves: About 9

Ingredients

  • 6 (2.46 oz / 70 g each) blocks of uncooked ramen, or other noodles of choice
  • 2 blocks extra firm tofu
  • 1 bag coleslaw mix
  • 1 container mushrooms
  • 1 bag frozen stir fry veggie mix
  • Salt, to taste
  • Green onions and sesame seeds for serving

Sauce:

  • 2.25 cups room temperature broth or water
  • 3/4 cup soy sauce
  • 4.5 tablespoons corn starch
  • 6 tablespoons maple syrup or brown sugar (or to desired sweetness)
  • 1.5 tablespoons gochujang or Korean chili paste (or substitute with other chili sauce, like Sriracha) to desired spice level
  • 3 tablespoons lemon juice or rice vinegar
  • 3/4 teaspoon black pepper
  • 1.5 tablespoons sesame oil or neutral oil

Instructions

  1. Mix all sauce ingredients in bowl until well incorporated, set aside. Meanwhile, bring a pot of water to boil
  2. Heat a pan over medium heat and sauté tofu and vegetables in some oil. Then add sauce, leave to simmer over medium heat, stirring occasionally to prevent starch from sticking to the bottom.
  3. Boil noodles according to package directions, then add to the sauce pan. Cook over medium high heat until the noodles absorb the sauce, and the sauce thickens. Season with salt to taste, if needed
  4. Garnish with sesame seeds and green onions, and enjoy!

Unstuffed Bell Peppers

Who is surprised, back with another Budget Bytes recipe! This one is her Unstuffed Bell Peppers. All the flavors and comfort of stuffed peppers, but made in one pot with chopped up peppers for ease of eating! No more trying to figure out how to saw through your stuffed pepper without losing any of the filling.

I doubled this recipe for my 2 roommates and I just to guarantee plenty of leftovers, but it couldn’t have been easier. Just sauté your veggies and meat, throw in your rice, and then hang out! We also decided to use red bell peppers instead of green like Beth uses because we like the flavor (although green bell peppers do tend to be cheaper) and we used ground turkey instead of beef because we LOVE ground turkey. This would also work great with ground chicken, ground sausage, or no meat at all if vegetarian is more your style! Although if going meatless, I would suggest upping the vegetables or adding something like diced potatoes to bulk it up.

So try Beth’s Unstuffed Bell Peppers for a super easy weeknight meal! With the best leftovers (perhaps even better than the first day…)

Not the prettiest picture but I swear it was SO good

Unstuffed Bell Peppers

Serves: 6

Time: 1 hour

Ingredients

  • 1 clove garlic
  • 1 yellow onion
  • 2 bell peppers
  • 1 tbsp olive oil
  • 1/2 pound ground beef (or other meat)
  • 1 (15 oz) can diced tomatoes
  • 1 cup long grain white rice, uncooked
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp black pepper
  • 1.5 cups beef (or chicken or vegetable) broth
  • 1 (8 oz) can tomato sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Mince the garlic and dice the onion and bell pepper
  2. Add the olive oil and meat to a deep skillet. Cook over medium heat until it is fully browned
  3. Add the diced onion, bell pepper, minced garlic, basil, oregano, and pepper to the skillet. Continue to cook and stir until the onions are soft
  4. Add the diced tomatoes (with juices), uncooked rice, and broth. Give everything a brief stir to combine
  5. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest with the lid on for another 5 minutes
  6. Once the rice has rested, remove the lid and fluff it with a fork, gently folding all the ingredients together (the vegetables may rice to the top during the cooking process)
  7. Pour the tomato sauce over the top, sprinkle with the cheese, and place the lid back on to allow the residual heat to melt the cheese
  8. Remove lid and enjoy! Season with salt if necessary

Pesto Tortellini

Popping in with a super quick and easy recipe today! Pesto pasta is a staple in our dinner rotation this year, and we’re always changing it up. Plain pasta with pesto, adding in tomatoes, or mozzarella, or sausage, or all of the above. A few weeks ago though, we decided to do something a little special and “splurged” on tortellini instead of regular pasta.

I feel like this can hardly be classified as a recipe because it just entailed putting pesto on tortellini and adding some chopped tomatoes, but I wanted to share it in case you were looking for something extremely easy, and super comforting. So next time you want to change up your pasta routine, splurge on some tortellini! Adding pesto and tomatoes like we did is delicious, but you could also add sausage for some more protein, or toss them in red sauce if that’s more your speed

Pesto Tortellini

Ingredients

  • 2 packages of Aldi cheese tortellini (I think in total this was 6 servings)
  • 1/2 jar pesto
  • 1 carton of cherry tomatoes
  • Shredded mozzarella cheese

Instructions

  1. Boil tortellini according to package directions, and save about 1/2 cup of pasta water before draining
  2. Chop cherry tomatoes into halves or quarters (depending on your preference)
  3. Add pesto to tortellini, adding pasta water to loosen the sauce if necessary
  4. Add tomatoes and some shredded cheese (or any other mix ins) and enjoy!

Homemade Pizza

Super short post for today! For Valentine’s Day the last few years, my boyfriend and I have made homemade (heart shaped) pizzas as a fun thing to do together and a yummy dinner. So today I’m sharing my tips for making homemade pizza!

Step 1 is getting a pizza crust. I’ve made my own before from assorted recipes online, but you can also buy the “just add water” packages from the grocery store, or find homemade dough from a store or deli! There’s an Italian deli down the street from my house with the best homemade pizza dough, so that’s been my go to. Make sure you stretch the dough out (no need for a rolling pin!) and shape to whatever your heart desires.

Next, brush some olive oil over the whole crust. The fat blocks water from your sauce, cheese, and toppings from soaking into your crust and making it soggy. I also like to sprinkle some salt and garlic powder on top to make the crust extra flavorful.

Next is the sauce. The way I was taught by my straight from Italy Italian professor is that you don’t need to make or buy sauce, just buy a can of crushed tomatoes and add your own seasonings. It’s gonna cook in the oven anyway, and this is the way they do it in Italy (although no judgment if you do go for a store bought sauce haha). So spoon crushed tomatoes on to your desired level of sauciness, and then season! I like to add fresh minced garlic, salt, basil, oregano, and red pepper flakes.

Last is the toppings! The sky is the limit. Cover that baby in cheese (shredded mozzarella or an Italian mix is always good) and add whatever else you like. I’m a bell pepper and sausage fan (although make sure the sausage is cooked beforehand), and my boyfriend likes pepperoni, pineapple, and jalapeños (don’t knock it till you try it!)

Then bake at 425°F for 10-15 minutes until the crust is cooked and the cheese is bubbly and golden.

Homemade pizza is honestly pretty easy once you have what you need, and makes a super fun date night or Friday dinner special.

Kielbasa Sheet Pan Dinner

Another Budget Bytes recipe coming your way! I hope you don’t get tired of these, but she’s just my favorite source for easy and cheap recipes. Today’s recipe is a sheet pan recipe that’s pretty similar to my Giambotto recipe from a couple years ago, but with a slightly different flavor profile. Plus made simpler with kielbasa!

This sheet pan dinner features kielbasa, potatoes, onions, and frozen green beans and it couldn’t be easier. Just chop everything up, drizzle with olive oil and season with your favorite spice mix (Beth used steak seasoning, I used chicken grilling seasoning, but there are so many tasty options out there) and then cook for 30-40 minutes! I’m always a big fan of one pan recipes particularly because they’re light on dishes to wash at the end.

If you’re new to kielbasa, it’s just a fully cooked Polish pork (or other meat) sausage. In my opinion, it kind of tastes like a grown up hot dog haha. But since it’s seasoned and a bit fatty, as the sheet pan cooks your veggies absorb all that yummy kielbasa flavor. And if you’re not a green bean fan, you could totally customize with other veggies! I think broccoli, zucchini, or Brussels sprouts would be great.

Bonus points to this recipe for making fantastic leftovers too. You could just reheat them, but why stop there? My roommate topped her leftovers with hot sauce and an over easy egg, and it looked incredible.

So if you’re looking for a super easy, super delicious weeknight dinner (that my roommate said was one of the best things I’ve ever made) try out this Kielbasa sheet pan! You won’t regret it.

I actually added sliced zucchini the first time I made this!

Kielbasa Sheet Pan Dinner

Ingredients

  • 24 oz petite red (or yellow) potatoes
  • 12 oz kielbasa
  • 1 yellow onion
  • 12 oz frozen green beans
  • 2 tbsp olive oil
  • 1/2 tbsp steak seasoning (or other seasoning mix of choice)

Instructions

  1. Preheat the oven to 400°F. Wash and slice the potatoes into 1 inch pieces. Slice the kielbasa into medallions. Dice the onion into 1 inch pieces.
  2. Add the potatoes, kielbasa, onions, and frozen green beans (no need to thaw) to a large sheet pan. Drizzle with olive oil and sprinkle with seasoning. Toss everything until fully coated with oil and spices (and add more if necessary!)
  3. Transfer the baking sheet to the oven and roast for 20 minutes, then give the ingredients a good stir. Roast an additional 15 minutes or until the potatoes are soft and brown.

Tomato Lentil Soup

It is freezing in Pittsburgh today (and around much of the country) so I’m back with a Budget Bytes soup recipe. We all know I love lentils, and this tomato lentil soup is SO easy and SO warm and cozy. Pairs perfectly with a grilled cheese for a snowy or rainy lunch or dinner.

Not much else to say on that! Hope you’re staying warm and cozy this week, and I’ve got a super delicious sheet pan meal coming tomorrow.

Tomato Lentil Soup

Time: 1 hour

Serves: 6

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion
  • 3 carrots
  • 2 cloves garlic
  • 1 russet potato (about 1 pound)
  • 2 tbsp tomato paste
  • 2 15 oz cans stewed tomatoes
  • 1 cup brown lentils
  • 1/2 tsp paprika
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 4 cups vegetable (or chicken) broth
  • 2 tbsp soy sauce

Instructions

  1. Dice the onion, mince the garlic, and slice the carrots (try for smaller pieces). Add the onion, garlic, carrots, and olive oil to a large soup pot and sauté over medium heat until the onions are soft. While the vegetables are cooking, peel and dice the potato into 1/2 inch cubes.
  2. Add the tomato paste and continue to sauté for 2-3 minutes, or until the tomato paste begins to coat the bottom of the pot.
  3. Added the cubed potato, stewed tomatoes (with juices), lentils, spices, and broth and stir to combine.
  4. Place a lid on the pot and allow the soup to come up to a boil. Once boiling, turn the heat down to low and let the soup simmer for about 40 minutes or until the lentils are super tender and begin to break down slightly (this helps thicken the soup).
  5. Add the soy sauce to the soup and then taste, adjusting the salt if necessary.

Shepherd’s Pie

This recipe is one of my all time favorite comfort foods from home, and I was reminded just how much I love it when my mom made it a few weeks before Christmas. Shepherd’s pie has always been a dish I enjoyed, ground meat with vegetables and cheese, topped with mashed potatoes. But my mom didn’t love it, so she made some changes that make it infinitely better (even for me!).

Number 1, she tops it with tater tots instead of mashed potatoes. This makes it SO easy, and the crispy, crunchy tater tots just bring the dish to the next level. And number 2, she mixes sriracha into the meat. To be honest, regular shepherd’s pie just seems boring to me now. The slightly spicy meat and crispy potatoes, with vegetables hidden inside and melty cheddar cheese? The perfect casserole for a chilly weeknight dinner.

Shepherd’s Pie

Ingredients

  • ~3 lbs ground meat (I use turkey)
  • ~2-3 tbs Sriracha sauce
  • Salt and pepper
  • 1-2 bags frozen mixed veggies
  • 1-1 1/2 cups shredded cheese
  • 1 bag frozen tater tots

Instructions

  1. In a large pan over medium heat, cook the ground meat with salt, pepper, and sriracha sauce to taste. Meanwhile, steam the frozen vegetables for about half the time indicated on the bag (just to thaw them, not completely cook them)
  2. Pour the meat into the bottom of a large casserole dish. Pour the thawed (and drained, if applicable) vegetables over the top of the meat, and top with the shredded cheese.
  3. Top with the tater tots, and lightly salt.
  4. Bake according to tater tot package directions (generally, at about 425°F for 25-30 mins, or until tots are golden)
  5. Serve hot, with extra cheese sprinkled on top!

Teriyaki Tofu Bowls

Ready for a super easy, super tasty dinner recipe? Then this post is for you. Bringing you another Pinch of Yum recipe, this time their Crunchy Roll Bowls. This is a tasty combo of tofu cooked in teriyaki sauce, fluffy rice, tons of crunchy vegetables (edamame, cucumber, jalapeño), smooth avocado, and spicy mayo!

I made this recipe a few weeks ago and it lasted me 4 dinners, and it truly couldn’t be easier! Just cook the rice, fry up the tofu, and chop all your toppings. Store everything in separate containers to keep it fresh throughout the week and you’ve got your meal prep sorted! Bonus points, this recipe is vegetarian! But if you’re a meat lover, you could definitely use chicken or pork (though the cook time will be different).

Another shoutout to Pinch of Yum for always bring super tasty recipes to the meal prep game! And try these teriyaki tofu bowls for a fresh, easy, and tasty dinner with tons of different textures

I forgot to buy jalapeños, so just imagine some sliced jalapeños on top too!

Teriyaki Tofu Bowls

Ingredients

  • 1 block extra firm tofu
  • 1 cup rice, uncooked
  • 2 cups frozen shelled edamame
  • 1 cucumber, finely diced
  • 1 avocado, cut into chunks or slices
  • 1 jalapeño, thinly sliced
  • swish of neutral oil
  • 1/2 cup teriyaki or savory-sweet Asian-inspired sauce (I like the Aldi brand!)
  • 1/2 cup crunchy fried onions, crushed (the kind on top of green bean casserole)
  • spicy mayo (just mix mayo with sriracha, or other hot sauce of choice to taste)

Instructions

  1. Press the water out of the tofu by layering in paper towels and pressing down with a large pan
  2. Cook rice according to package directions
  3. Cook edamame according to package directions
  4. Cut the tofu into cubes. Heat oil over high heat and fry tofu until golden brown. Add about 1/4 to 1/3 cup of sauce (just enough to coat the tofu) and stir fry again until golden brown.
  5. Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, avocado, crunchy onions, and spicy mayo. Enjoy!
  6. For meal prep, store ingredients in individual containers to stay fresh.
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