tuna noodle casserole with olives & spinach

I'll be honest, I really wasn't sure I was going to post this recipe because it ended up being a lot more "involved" than I expected. But, after eating it for lunch and then wanting more once I got home from work, I figured all of the work and dirty dishes were worth it!

This recipe for Grown-Up Tuna Noodle Casserole landed in my mailbox courtesy of Thekitchn.com the other day and it looked so yummy that I thought I'd give it a shot. The only tuna noodle casserole that I've ever had was super creamy, rich, and gooey. I'm pretty sure there were a few cans of "cream of" soup in there. This casserole is not that. It uses a real, homemade white sauce (bechamel) and real mushrooms instead of the canned stuff. It's creamy, but not so much that it sits like a rock in the bottom of your stomach. I used The Kitchn recipe as a guide, but kinda winged it from there.

I had some leftover ingredients that I wanted to use up, so I tossed in some frozen spinach and kalamata olives. They're completely optional, but I love how they work in this dish. The spinach adds veggie goodness and balances the heaviness, while the kalamata olives add a pop of saltiness. The Kitchn version uses capers instead of olives, but for the same effect.

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tuna & white bean salad

The hardest part about cooking and testing so many recipes (for the upcoming cookbook) is that I get full after a few bites, but my taste buds still scream for more! I wanted to eat this whole bowl...

This recipe is as easy as 1,2,3... literally. Just mix it all together, adjust to your taste buds and you've got a protein packed lunch ready to go. You can eat this salad plain with a fork, top crackers with it, stuff it inside of a pita pocket, or scoop some over top of a bed of spinach. Anyway you serve it, it's super tasty!

One thing to consider with this recipe is the quality of beans and tuna. I chose the most inexpensive options for both, and it showed. The flavor was still top notch, but the beans were falling apart and the tuna was lumps of mush rather than large chunks of tuna meat. So, if you like things to be pretty, make sure to get high quality beans and tuna. :)

You can use any type of white beans you like - great northern, navy, butter beans, whatever. They'll all add an element of "creaminess" without having heavy mayo!

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shrimp & rice salad

Sometimes I get in the mood for something really light, fresh, and full of vegetables. I definitely felt like that today. It probably has something to do with that pizza I made yesterday that was piled high with all sorts of Italian salamis and pepperonis. Yummm.

...but I digress.

I decided on shrimp because it's lean, light, and fresh. Just what I wanted. I know I'm lucky because I live in Louisiana and shrimp is always super fresh and priced fairly low. If you aren't so lucky, check out your freezer aisle for the best prices. Shrimp thaws quickly under cool running water and I suggest rinsing it anyway, so you can kill both birds with one stone.

I was also lucky because I scored a bunch of red bell peppers 10/$10. You don't have to use red bell peppers, or the exact mix of vegetables that I used. Choose your add-ins based on what is available to you at a good price and what you enjoy. Some other great add-ins for this salad are: peanuts, sliced almonds, cashews, edamame, avocado, cucumber, mango, or mandarine oranges.

Oh, one more thing. I used beans that I had cooked from dry and then froze in place of canned beans. That definitely saved some money and helped make up for the (relatively) high cost of the shrimp.

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chili lime shrimp bowls

Betcha didn't think you could eat shrimp on a budget, did you? Well, if you use the basic Budget Byting principle of combining an expensive ingredient (like shrimp) with less expensive ingredients (like rice and beans), it suddenly becomes more affordable.

I do realize that I live in Louisiana and quality shrimp is relatively inexpensive here. If shrimp is not affordable in your area, try this marinade with chicken instead! In fact, after I had eaten all of the shrimp out of my bowl, the remaining rice, beans, and pineapple salsa was so good that this would probable also make a fantastic vegetarian meal!

I used 40/50 shrimp which means there are between 40 to 50 shrimp per pound (raw). So, I was able to put 7 or 8 shrimp in each bowl that I made. ...Of course that means you can't sneak and eat any while you're cooking ;) I sauteed my shrimp in a skillet, but you could also skewer and then grill them for a more smokey flavor.

I'm beginning to really like these "meal in a bowl" recipes. (see taco chicken bowls, teriyaki meatball bowls)

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teriyaki salmon w/ sriracha mayo

One of my wonderful readers recently asked for more fish recipes. I fully intended on doing cod or some other type of fish that I had never cooked before, but when I got to the store and saw this pretty, fatty salmon, my mouth started to water. ...but I'll be doing more fish in the future, so stay tuned.

This recipe is, of course, pretty pricey, but its worth every penny. This is the best salmon I've ever made and it was incredibly easy. The best part about this dish is that you can cook it any way you want. I opted for a skillet but you could also use a George Foreman grill, an outdoor grill, or bake it in the oven (like I did last time). Whatever you do, make sure to oil your surface well so that your fish comes off in one piece. It's deliciously delicate and the teriyaki sauce is sticky!

I decided to whip up a quick sriracha mayo because I thought the spicy, creamy mixture would pair perfectly with the sticky sweetness of the teriyaki. Right I was. Plus, sriracha mayo is good on just about everything under the sun so it's no biggy if there is extra.

Pair this salmon with some savory coconut rice, garlic noodles, or (not)fried rice and you'll have a gourmet meal for at least half the price that you'd pay in a restaurant.

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mediterranean tuna pasta

This dish is a little more fancy and expensive than the usual Budget Bytes fare, but when you compare it to the cost of a restaurant meal, it still can't be beat.

I get a lot of inspiration from the freezer aisle. There are rows and rows and rows of "freezer meals" with pretty pictures of beautiful food that promises to be easy, quick, and filling. The only problem is that they are never as pretty or delicious as they look on the package. I got sucked in by one a couple weeks ago and was throughly disappointed. It was cod poached in a mediterranean red sauce with pasta, olives, and vegetables. What ended up on my plate was a bland red sauce, a piece of fish the size of my thumb and some soggy squash. Nary an olive in sight. I instantly thought, "I CAN DO THIS BETTER!" So, today I did.

I ended up buying tuna steaks because there was no cod and it was far less expensive than the rest of the fish at the store. Also, tuna goes great with Italian and mediterranean flavors. You want to go with a fish "steak" rather than a "filet" here because you need the thickness so that it doesn't fall to pieces when poached in the sauce.

I expected this to make four servings but after it was all said and done, it was a lot of food and I felt like it was more like six servings. Either way, the tuna steaks came three to a package and needed to be split up because they were way too big for one serving. Of course, I did this *after* the photos so keep that in mind. Also, I took some of the photos after I already plated and ate a bunch because I wasn't happy with my first set of pics. So, if you see only two tuna steaks in there, that's why! ;P


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tuna & red pepper pasta

I love Italian cooking because the pasta recipes are just so simple. Throw together some cooked pasta, olive oil, garlic, and maybe one or two other tasty ingredients and you've got yourself a meal.

This recipe definitely fits that formula. The "sauce" is simply olive oil flavored with garlic, crushed red pepper, salt, and freshly cracked black pepper. Add to that little bits of salty tuna and flecks of fresh parsley and you're instantly transported to some little trattoria on the Mediterranean coast!

This recipe is quick, simple, light, and fresh. It will definitely be a winner for all of you who love the subtleties of olive oil's flavor.


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beth's best tuna salad

I think I might have been at least 18 years old before I realized that you could add more to canned tuna than just mayonnaise... and when I did, a whole new world opened up in front of me! So, this recipe goes out to all of you who have never wandered outside of the tuna box.

There are many directions that you can take tuna salad and I like just about every one of them, but I always come back to this basic recipe. I love the addition of lemon juice because it provides just a little bit of tang to cut through the creamy mayo. The celery and walnuts add a variety of texture in every bite and the green onions make everything savory without the harsh bite of yellow onion.

What is your favorite way to prepare tuna salad? I'm always up for trying something new!

p.s. Always check (or calculate) the price per ounce on items like tuna. I noticed that the larger cans were actually more expensive per ounce than buying multiple smaller cans! This is probably due to a supply vs. demand.


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ginger salmon

I've shied away from making salmon in the past because of the price. At over $8/lb., it's twice as expensive as ground beef and almost three times as expensive as chicken or pork. After being out of town all week and having to eat at restaurants, I realized just how much of a steal it still is. Sure, you might not eat this every night of the week but on a special occasion? Definitely.

Not to mention, this is one of the EASIEST recipes ever. Mix up a little brown sugar and ginger glaze, slather it on the fish and then pop it in the oven. 20-20 minutes later you've got a delicious, tender salmon steak with a delightfully sweet, crunchy ginger topping. Yessir.

The salmon that I bought was just over 3/4 lb. which would mean 3 servings of 3 oz. each. When I looked at the salmon (see photos below), cutting it into three seemed like the portions would be really small and I almost just cut it into two. Well, I went with three and, let me tell you, the servings ended up being more than enough. So, cut the portions a little smaller than your eyes are telling you. Also, this recipe is extremely easy to double... if you should need more.

Alright, lets do this thing.


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spring rolls & quick peanut sauce

Spring rolls are all about texture. The rice paper wrapper is so unique, almost skin like; a little sticky, quite stretchy and just really cool. Inside the stretchy wrapper you've got rice vermicelli, lettuce, other crunchy vegetables and usually some type of meat or seafood. So many textures, flavors and colors wrapped up in one little package. They're so very cool.

You really can put anything in a spring roll: shrimp, tofu, pork, all veggies, whatever you want. I'm not super crazy about shrimp so I used krab (a mix of snow crab and pollock) and then added sliced mango, red bell pepper, cilantro, lettuce and bean threads. I meant to buy rice vermicelli but accidentally got bean threads instead. They look almost identical in the package but rice vermicelli needs to be boiled while bean threads only need to be soaked for about 10 minutes in warm water. The vermicelli is much softer but the bean threads still worked okay.

I also made a super quick, simplified peanut sauce for this recipe. I have made a peanut sauce from scratch in the past, but in this case I just wanted something quick and easy.

This recipe was definitely more difficult and costly than I had anticipated. That being said, it was still a really FUN project and I know a lot of you will be interested so I'm posting it anyway. The recipe also left me with a bunch of left over ingredients which I usually try to avoid (lots of left over wrappers, bean threads and lettuce). Luckily, most of it was dry goods that can sit safely in my pantry while I think about what other interesting fillings could be put in thescool wrappers. We'll see... (feel free to suggest something in the comments!)


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quick lemon garlic fish

I think I remember making a promise (or resolution) to make and post more quick, easy recipes for 2011. This one definitely fits the bill. It takes about 15 minutes to prepare and if you get some rice and veggies going first, you can have a super healthy meal done in just about a half hour.

I also love this recipe because, thanks to individually sealed and frozen fish fillets, I can make one, two, four or however many I'd like and just save the rest for a rainy day (read: day after eating a whole pizza and you need a light "feel healthy" meal). Plus, it's absolutely perfect for all you singles out there (holla!) who are cooking for one.

I used a mini food processor (exactly like this one) to whip up my marinade but it could be done just as easily with a knife. Simply mince the garlic and parsley then stir in the rest. I also used my mini George Foreman grill to quickly cook the fish. People might make fun of this classic infomercial appliance but sometimes it's just what you need! The fish was cooked perfectly in less than three minutes. It wasn't dry, it wasn't soggy and it had a nice crisp surface. I've had my George Foreman grill for about ten years and it's still great. If you don't have a countertop grill, you can also cook the fish in a skillet... but that's just no fun.


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pesto shrimp pasta

It's a new year (almost) and I'm about to go back to a 8-4 work day. What does that mean? I'm going to need to scale it back in the kitchen. There will be more quick, "throw it together in a pan/pot" meals. This pesto shrimp pasta is so quick, it literally comes together in the time that it takes to cook the pasta.

One of the keys to making this dish affordable is finding pesto at a good price. I am usually able to find this Classico brand Pesto for under $2.50 a jar at most grocery stores (click on that link, there's a coupon on their website!!). It adds loads of flavor and, if you don't use the whole jar, you can keep it in the fridge or freezer. If you can find fresh herbs at a good price in the summer, make your own pesto and freeze it for use later in the year!

If you don't like shrimp, this dish would be equally delicious with grilled chicken or sea scallops. If you're a vegetarian, throw in a drained can of artichoke hearts.

Serve this up with some garlic bread and a quick, fresh salad and this is a five star dinner, for sure.


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tartar-like sauce

I'm calling this "tartar-like sauce" because I don't really know what it is. Well, it's the sauce listed with this recipe but changed a whole bunch to fit what I have in my refrigerator and to reduce the fat.

Whatever this mixture is, it tastes DELICIOUS! I might just have to use it as a dip for a bunch of different things. I combined light mayonnaise and fat free plain yogurt as the base for the sauce but if you don't happen to have fat free plain yogurt around, you can just sub more mayonnaise in it's place.

A side note on mayo: Not all light mayonnaise is created equal! If you've tried it and don't like it, you may have just tried the wrong one. Honestly, Hellman's light mayonnaise is the only one that I'll eat. As a matter of fact, it tastes so good that I can't tell the difference between it and it's full fat friend. And, no, they did not pay me or send me free stuff to say that.


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tilapia fish sticks

Is anyone else as freaked out by fish sticks as I am? I mean, they're greasy, sometimes slimy and smell fishy. Yet for some strange reason, every now and then, I get a MAJOR craving for them. I don't get it either but I decided to work with it.

So, I found this recipe over on Epicurious.com and decided to give it a shot. They looked pretty good and WAY less scary than the store bought kind. To make the fish sticks, I used the same basic cooking method but changed up the breading and used a different fish. I also changed the tartar sauce recipe but I'll post that separately (it is here).

The end result was beyond amazing. I literally couldn't stop eating them and then came back for a few more later that night. They were crispy on the outside and super moist on the inside and definitely NOT scary. I experimented with baking a batch last night and pan frying the rest today. Pan frying wins hands down but if you're really worried about oil, go ahead and bake them (400 degrees until golden brown, about 15 minutes).


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lobster & cream cheese wontons

I've wanted to make these yummy little wontons since the success of my Pork & Ginger Potstickers. I saw a recipe on the inside of the wonton wraper package for cream cheese filled wontons and that set the wheels in my head into motion. IMHO, these wontons are tastier, WAY easier to make and don't smell as bad (no cabbage) as the Pork and Ginger Potstickers.

I found some really great imitation lobster at Whole Foods which contains a mix of pollock and real lobster (so it's real fish, just not 100% lobster) and decided to add that into the filling. I also added some green onions and a splash of Sriracha hot sauce. I only added a smidge of Sriracha so there would be a hint of flavor without any real heat. The flavor balances the sweetness of the "lobster" perfectly. If you want them hot, simply add more. An egg was also added to the filling to act as a binder. The egg solidifies when it's cooked so that you don't have runny cream cheese spilling out of the hot wontons.

These little guys were so insanely delicious that I couldn't stop popping them into my mouth while they were cooking. They take a little time to fill and fold (about 30 minutes) but it's so worth it. Although they were noticeably more delicious right after cooking, I still snacked on them happily throughout the week!


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super simple shrimp tacos

Do you need to impress somebody? Say your friends, a date or maybe your in-laws? Well, these shrimp tacos will surely do the trick. They require next to no cooking (a quick 5 minute saute) and they are jammed packed with fresh, vibrant flavor. Serve them with some cilantro lime rice (recipe coming this week), some guacamole salad and you've got the perfect meal to eat out on the patio while enjoying this spring weather. And at only $1.49 per taco, you'll probably have some money left over to spring for a bottle of tequila to make some homemade margaritas... this is beginning to sound like a back yard Cinco de Mayo party. I guess I should post a margarita recipe, huh?

Anyway, I marinated the shrimp in a mojito lime marinade that I found in the seasoning aisle. As the shrimp cooked they let off some juices that mixed with the marinade and created a nice sauce that I drizzled over the tacos. Next, I topped the shrimp with some chopped tomato, mango, cilantro, salad mix (ice berg, red cabbage, carrots) and finally some jalapeno sour cream (directions below). There are plenty of other items that you could put in the tacos so run wild with it!

I am usually against bagged salad mixes because they are just so expensive but this time I saved money by purchasing it. The bag of salad mix was the same price as a head of lettuce and it also contained red cabbage and carrots which give great color and texture to the tacos. If I were to make the salad mix by purchasing all three items (lettuce, cabbage and carrots), I would have spent three times as much and ended up with way more than I could have used. So, this time, it was economical to purchase the small bag of mix.

NOTE: I bought my shrimp when they were on sale for $5.99 / lb. so you may want to save this recipe for when they go on sale in your area.


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sushi bowls

Ah, sushi. So insanely delicious but also so insanely expensive. Sushi has a right to be expensive, seeing as fresh, sushi grade fish can be anywhere in the neighborhood of $16-$20+ per pound. Plus, you have to add in the cost of the expert technique that is involved with the intricate cutting, slicing and rolling. So, when I do shell out some cash for sushi, I feel like it's well worth it. Unfortunately, I can't afford to have sushi as often as I crave it. But, of course, I have a solution. These neat little sushi bowls are the perfect budget friendly fix for those days when you're craving sushi but your bank account is not.

The main cost cutting factor here is that I used imitation crab. Yeah, yeah, I know, imitation crab is "scary". But once you know what it is all of your fears will float away, I promise. Imitation crab is simply a less expensive fish (usually pollack) with a little crab flavoring mixed in. The "crab" that I bought, was actually a mix of pollack and real crab so it's even LESS scary (plus it boasts sustainable fishing practices and lots of omega-3s). Besides, I'm just going for a sushi fix, not authenticity. It's mouth-wateringly delicious and easy, that's all that counts.

Another thing that makes these sushi bowls great is the fact that all of the difficulty has been removed. You don't need to know how to roll sushi. You don't need to know how to perfectly julienne any vegetables. Cut the "toppings" however you see fit, throw them all into a bowl and dive in! I cut mine into different shapes and sizes for fun but you don't need to be fancy to have it taste great.

Okay, enough intro already...


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becker bbq shrimp

The last time shrimp was on sale, I found this fantastic recipe for Becker BBQ Shrimp in my Joy of Cooking cook book. Luckily, SHRIMP IS ON SALE AGAIN! This time, I got it for $5.99 per pound; headless, peeled and deveined. It was a little more expensive than the last time but, hey, it was already peeled and deveined so that saved me 10-15 minutes. I grabbed two bags, one of which I used for this recipe and the other is in the freezer already earmarked for another recipe! Anyway, this BBQ shrimp is super spicy and full of flavor. I put it over a bed of rice to soak up some of that wonderfully potent sauce, beef up the serving size and balance out the serving cost. The recipe calls for 1/2 cup of beer but if you don't have any or don't want to buy it, you can simply substitute another 1/2 cup of chicken broth. Luckily, I had just purchased a 6 pack of Raspberry Wheat Ale the night before (clearance price at $3.99!) so I used that. The raspberry flavor was awesome with the spices, similar to how a raspberry barbecue sauce or raspberry salsa would be. The meal its self goes WONDERFULLY with an ice cold beer so... you might want to spring for a 6 pack!



Total Recipe cost: $7.98
Servings Per Recipe: 6 (about 6 shrimp and 1 cup of rice)
Cost per serving: $1.28
Prep time: 10 min. Cook time: 40 min. Total: 50 min.

INGREDIENTS		COST
2 cups	long grain rice	$0.60
1 lb.	31/40 count raw shrimp	$5.99
4 Tbsp	butter	$0.20
4 cloves	garlic, minced	$0.24
2 tsp	dried rosemary	$0.05
1 tsp	dried oregano	$0.05
1 tsp	crushed red pepper flakes	$0.05
1 tsp	paprika	$0.05
1 tsp	whole peppercorns	$0.05
1 tsp	salt	$0.05
1/2 cup	chicken broth	$0.23
1/2 cup	beer	$0.42
TOTAL		$7.98

STEP 1: In a medium pot, bring 2 cups of rice and 4 cups of water to a boil with a lid. Once it reaches a boil, reduce the heat to low and let simmer for about 40 minutes or until all of the liquid is absorbed and the rice is tender.

STEP 2: While the rice cooks, combine all of the dry spices (rosemary, oregano, crushed red pepper, paprika, peppercorns and salt) in a small food processor, coffee grinder or blender. The goal is to grind the mixture into a powder. My small food processor wasn't quite powerful enough to pulverize the spices but the dish still turned out great, whole peppercorns and all.

STEP 3: In a large skillet, melt the butter over medium heat. Add the minced garlic and ground spice mixture. Stir and cook for 1-2 minutes.

STEP 4: Turn up the heat to medium/high. Add the shrimp, stir and cook for 2-3 minutes more or until all of the flesh on the shrimp has turned white and the tails have turned pink. Remove the shrimp from the skillet and place them in a bowl as soon as they are cooked (this happens quickly) and save for later.

STEP 5: Add the chicken broth and beer (or just 1 cup broth) to the skillet and let it simmer with the spices for another 2-3 minutes or until it has reduced by half. Add the shrimp back in to warm them through. Place some rice in a bowl, top with 5-6 shrimp and spoon some of the sauce over top. Garnish with lemon and parsley if desired. Enjoy with an ice cold beverage!

**I just thought about how good this would be if you made the sauce into a cream sauce. Just add a little bit of half and half to the sauce at the end (just before returning the shrimp to the pan). The creaminess would balance the hot spices wonderfully!



Step By Step Photos


Pulverize these spices as best as possible!


Melt the butter then add garlic and the spice mix.


Cook the garlic and spices to release the flavors.


Add the raw shrimp and cook for 2-3 minutes more.


The shrimp will be all curled up and white with a nice pink blush when they're done.


Remove the shrimp and add the chicken broth and beer. Simmer until it reduces by half. Add the shrimp back in to warm them up then serve over a bed of rice.

sweet chili shrimp

SHRIMP IS ON SALE! Bet you never thought that you could eat shrimp on a budget, did you? Well, this week I found shrimp on sale for $4.99 per pound. Not bad and according to my Budget Byte principles, you CAN use expensive ingredients as long as you bulk them up with other inexpensive ingredients (like pasta or rice... or pineapple) to make them go further. This recipe is so quick and easy thanks to the already prepared sweet chili sauce that I bought at the Vietnamese grocery store today. If you don't have an Asian grocery in your area, you may be able to find sweet chili sauce in the Asian section of your local grocery store. It's fairly common and grocery stores that have good variety and selection should carry it.



Total Recipe cost: $7.17
Servings Per Recipe: 4
Cost per serving: $1.79
Prep time: 10 min. Cook time: 15 min. Total: 25 min.

INGREDIENTS		COST
1 lb.	raw shrimp	$5.00
20 oz. can	pineapple chunks	$1.49
1/2 cup	sweet chili sauce	$0.47
2 Tbsp	olive oil	$0.21
TOTAL		$7.17

STEP 1: Line a cookie sheet with foil and spray it with non-stick spray. Drain the pineapple chunks and spread them out on the cookie sheet. Place them on the top rack of your oven under the broiler. Keep an eye on them and remove from the oven when they have browned on the edges (about 10 minutes). This will caramelize some of the natural sugars and give the pineapple a great flavor. When they are finished broiling, set them aside.



STEP 2: While the pineapple is cooking, peel the shrimp (if you purchased unpeeled shrimp). Using a small, sharp paring knife butterfly the shrimp so the sauce will have more surface area to adhere to (this wonderful tip was given to me by my devilishly handsome fish monger... yes, being handsome does make him a better monger). If you have never butterflied a shrimp before, here is a great video on how to do it. It is really fast and simple, don't be intimidated.


peeled shrimp on right, empty peels on left.

STEP 3: Heat the olive oil in a skillet over medium/high heat. When the skillet is very hot (but the oil is not smoking), add the shrimp and stir-fry (just stir it around as it cooks) until the flesh is white and they have a pink blush on the outside (this will only take a few minutes). Remove the pan from the heat, stir in the pineapple letting a little bit of their juices release from the pan's radiant heat.



STEP 4: Stir in the sweet chili sauce and you're done!

NOTE: I served the shrimp over some coconut rice that I can make for approximately $0.61 per serving. This huge portion of shrimp, pineapple and rice only costs $2.40. You could also serve it over regular rice for mere pennies. If you're not into rice, try serving it over garlic noodles for only $0.41 more per serving. If you're looking for a vegetable side to serve with this, a sweet and spicy thai cucumber salad would be nice!

As I mentioned, my shrimp were on sale for $4.99/lb. They were headless but not peeled. Peeling is easy, just use your fingers to lift off the scale-like shell. If you buy shrimp with the head on, you may need to buy more than a pound seeing as some of the weight will be removed with the head. I live in Louisiana where fresh seafood is plentiful but if you are not able to buy fresh shrimp, check the freezer section of your grocery store.



UPDATE: The Walmart Neighborhood Market that I was just at had oyster sauce, sesame oil and about 3 or 4 different kinds of sweet chili sauce while the Super Walmart I was at last week had no oyster sauce or sweet chili sauce. So, if you don't have an Asian grocery store, be sure to check all of your markets because even if they are the same company, their stock can very from location to location!