To DIY or not to DIY, that is the question. Whether you want to make your own homemade salad dressing because it’s more delicious, cost effective, or because you have control over the ingredients, having an arsenal of homemade dressing recipes at your fingertips will help. While I don’t always make my dressings homemade (more on that later), knowing how at leasts gives you the option and therefore control. So, that being said, here are 10 homemade salad dressing recipe to keep tucked away in your back pocket (or your browser’s bookmarks) to use when you see fit!

Why Make Homemade Salad Dressing from Scratch?

Spoiler alert: I don’t always make my own salad dressing from scratch. Sometimes it makes sense to make it yourself, sometimes it it doesn’t. I’ll quickly run through the advantages and disadvantages to help you decide when and why it will be beneficial to make your own homemade salad dressing, and when to buy store bought.

So, as you can see, many of those ingredients are shelf-stable pantry staples that you can keep on hand to whip up your own dressings on demand! If you don’t have a well stocked pantry right now, just concentrate on buying one or two items per week and you’ll be there in no time!

Working on that basic formula, here are 11 homemade salad dressings that you can start experimenting with!
(pictured above: Sweet Crunch Winter Salad)

10 Easy DIY Salad Dressing Recipes:

Easy Homemade Balsamic Vinaigrette

This super simple homemade balsamic vinaigrette is perfect for all your green salads and pasta salads and has several options for customizing!

Go to the recipe >>>

Easy Homemade Balsamic Viniagrette – This is probably the first dressing recipe that everyone should learn. It’s simple, good on everything, and has plenty of room for customization!

Homemade Ranch Dressing

Homemade ranch dressing is creamy, tangy, and fully of savory herbs and spices. Drizzle on your favorite salad, or use as a dip for vegetables and chips!

Go to the recipe >>>

Homemade Ranch Dressing – Because who doesn’t love ranch dressing? This is America, right? 😅I like making this homemade version because it’s not as sugar laden as bottled versions, and I feel like bottled ranch tends to have the most questionable ingredients out of all store bought dressings.

Peanut Lime Dressing

This Peanut Lime Salad dressing is sweet, savory, tangy, and creamy all in one! Drizzle over salad, grilled chicken, shrimp, or vegetables.

Go to the recipe >>>

Peanut Lime Dressing – This dressing is positively addictive!! Try it on my Cold Peanut Noodle Salad, or just drizzle it over some roasted sweet potatoes and you won’t be disappointed!

Lemon Dill Tahini Dressing

Pour this tangy Lemon Dill Tahini Dressing over roasted vegetables, grilled salmon or chicken, potato salad, or your favorite green salad.

Go to the recipe >>>

Lemon Dill Tahini Dressing – Tahini is a powerhouse ingredient for homemade salad dressings if you’re vegan or trying to avoid dairy. It offers a nice creaminess to salad dressing without having to use dairy! Plus it lasts just about forever in your fridge.

Honey Mustard Sauce

This sweet, tangy, and creamy homemade honey mustard sauce only takes a few minutes to make and is great for sandwiches, salads, dipping, and more!

Go to the recipe >>>

Honey Mustard Sauce – This one is both a sauce AND a dressing. I love it on my Honey Mustard Broccoli Salad, but you can also use it as a dressing for chicken salad.

Lime Crema

This tangy, creamy, fresh, and garlicky Lime Crema is the key to taking your tacos, nachos, salads, and more to the next level. 

Go to the recipe >>>

Lime Crema – This dressing has earned a cult following. Just a few simple ingredients and it’s so freaking amazing drizzled on just about anything. Use it on a taco salad, tacos themselves, or even a roasted vegetable salad like my Roasted Sweet Potato Rainbow Salad.

Kale Pesto

Making a small batch of kale pesto is a great way to use leftover kale. This flavorful pesto is great on sandwiches, in soups, dips, and more!

Go to the recipe >>>

Homemade Kale Pesto – Pesto makes a great dressing, especially for pasta salads. And with this cheaper kale version, you’ll also be adding a healthy dose of greens to your meal. 

Sesame Ginger Dressing

Soy sauce, honey, fresh ginger, and sesame oil provide big flavor in this homemade Sesame Ginger Dressing.

Go to the recipe >>>

Sesame Ginger Dressing – Zingy fresh ginger and nutty toasted sesame oil come together for a flavorful dressing that will go with any Southeast Asian inspired salad. It goes really great with finely shredded cabbage, chicken, or shrimp!

Chimichurri Sauce: Good on Anything and Everything

Chimichurri sauce is a tangy, fresh, and garlicky sauce that delivers big flavor to any meal. Use as a marinade, dipping sauce, or condiment.

Go to the recipe >>>

Chimichurri Sauce – Sauces can often times double as a dressing. I love using a chimichurri sauce as a dressing for pasta salad, or as a dressing to drizzle over kebabs!

Creamy Avocado Dressing

This super fresh creamy avocado dressing is light, fresh, and great for dipping vegetables or pouring over a nice, crunchy salad.

Go to the recipe >>>

Creamy Avocado Dressing – If you love “green” flavors, this one is for you. It’s creamy, but light and herby, which makes it perfect for your big bowl garden vegetables type salads! This one also makes a great dip for fresh vegetables. 

The post 10 Simple Homemade Salad Dressing Recipes appeared first on Budget Bytes.

Taco bowls, burrito bowls, whatever you want to call them! I went with taco bowls this time because of the homemade taco seasoning used on the roasted cauliflower, plus the fresh toppings like tomatoes and cilantro. But whatever you call it, it’s a lot of yummy stuff in one bowl! These cauliflower bowls make a super colorful, vibrant, flavorful dinner, but they also meal prep well, so consider making them for your weekday lunches!

Taco Roasted Cauliflower Bowls with Cilantro Lime Ranch

Are There Any Shortcuts I can Take?

This recipe does look like a lot of “parts” but I promise it really is easy to throw together. That being said, there are a couple of shortcuts you can take if you want to make it even easier. If you have access to a Trader Joe’s, they sell a frozen corn that is already “fire roasted” and it’s SO good. You can use that in place of blistering the regular frozen corn in the skillet. You can definitely use a store-bought cilantro lime ranch instead of making your own, or any southwest-inspired ranch dressing you can find (chipotle, avocado, etc.). And lastly, if you don’t have a well stocked spice cabinet, you can use a packet of taco seasoning in place of the taco spices listed below.

What Else Can I Put in My Taco Bowl?

One of the reasons I love bowl meals the most is that they are extremely flexible and they allow you to use leftover ingredients that are lingering in your fridge, pantry, or freezer. Here are some other things that you can throw into your taco bowl, if you have them:

• tortilla chips
• avocado or guacamole
• cheese (cheddar, pepper jack, Monterey jack, even feta)
• radishes (sliced thin)
• fresh red onion
• pickled red onion
• bell peppers (diced, sliced, or roasted)
• salsa
• lettuce

How to Meal Prep Your Roasted Cauliflower Taco Bowls

If you want to prepare this meal for grab and go lunches (meal prep), divide the roasted cauliflower, cooked rice, and blistered corn between four containers as soon as they are done cooking. You can skip heating the black beans, because you’ll just be placing the containers straight into the refrigerator, to be reheated later. Pack the bowls with the remaining fresh ingredients (tomatoes, cilantro, green onion, lime wedges), but leave the dressing separate. When you’re ready to eat your bowl, reheat the bowl in the microwave until hot, then top with the dressing and enjoy.

Can I Use Frozen Cauliflower?

Frozen cauliflower roasts really well in the oven, but you may have a hard time getting the taco seasoning to stick to the frozen cauliflower. You would probably need to let it thaw completely before seasoning and roasting. The thawed frozen cauliflower will likely roast a bit faster than the fresh cauliflower. I would use about 1 pound frozen cauliflower for this recipe.

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Roasted Cauliflower Taco Bowls with Cilantro Lime Ranch

These light and flavorful Roasted Cauliflower Taco Bowls have tons of color, flavor, and texture to keep you coming back for more! Great for meal prep!

Total Cost $8.31 recipe / $2.08 serving

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 4

Calories 515.33kcal

Author Beth - Budget Bytes

Ingredients

Cilantro Lime Ranch

• 1/4 cup mayonnaise $0.13
• 1/4 cup sour cream $0.11
• 1 lime $0.50
• 1/4 tsp garlic powder $0.02
• 1/8 tsp onion powder $0.01
• 1 Tbsp finely chopped cilantro $0.05
• 1 green onion, chopped $0.11
• 1/4 tsp salt $0.02

Taco Roasted Cauliflower

• 1 head cauliflower $2.39
• 2 Tbsp olive oil $0.32
• 1/2 Tbsp chili powder* $0.15
• 1/2 tsp smoked paprika $0.05
• 1/2 tsp ground cumin $0.05
• 1/8 tsp cayenne pepper $0.02
• 1/4 tsp dried oregano $0.02
• 1/4 tsp salt $0.02
• freshly cracked pepper $0.03

Bowl Ingredients

• 1 cup long grain white rice $0.62
• 1.5 cups water $0.00
• 1 15 oz. can black beans $0.89
• 1 cup frozen corn $0.20
• 1 Tbsp cooking oil $0.08
• 1 pint grape tomatoes $2.29
• Fresh cilantro and sliced green onion for garnish $0.20

Instructions

• Prepare the cilantro lime ranch first, so the flavors have time to blend. Zest the lime, then squeeze the juice from half, and cut the other half into wedges for serving. You'll need about 1 Tbsp lime juice. Finely chop about 1 Tbsp cilantro and one green onion.
• Combine the ingredients for the cilantro lime ranch in a bowl (mayonnaise, sour cream, 1 Tbsp lime juice, 1/2 tsp lime zest, garlic powder, onion powder, chopped cilantro, chopped green onion, salt). Refrigerate the cilantro lime ranch until you're ready to eat.
• Next, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Cut the head of cauliflower into florets, then place them in a bowl. In a separate small bowl, combine the ingredients for the taco seasoning (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and some freshly cracked pepper). Drizzle the olive oil over the cauliflower, followed by the taco seasoning, then toss until the cauliflower is evenly coated in oil and spices.
• Spread the seasoned cauliflower out over the prepared baking sheet. Roast the cauliflower in the preheated oven for 20-30 minutes, or until it's brown and crispy on the edges.
• While the cauliflower is roasting, begin cooking the rice. Add the rice and 1.5 cups water to a sauce pot. Place a lid on top, turn the heat up to high, and bring the water up to a boil. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes without lifting the lid. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without lifting the lid. Finally, fluff the rice with a fork and divide it between four bowls or containers.
• Add the undrained can of black beans to a small sauce pot and heat over medium-low, stirring occasionally, until heated through (if making the bowls for meal prep, skip heating the beans).
• Add 1 Tbsp cooking oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the frozen corn. Cook the corn, stirring only occasionally, until it is browned and blistered (about 7-8 minutes). Season with a pinch of salt and pepper.
• Slice the grape tomatoes, roughly chop the cilantro, and slice a green onions for garnish.
• To build the bowls, divide the roasted cauliflower, cooked rice, beans, corn, and tomatoes between four bowls or containers. Top with a pinch of cilantro, sliced green onion, and a wedge of lime. Drizzle the cilantro lime ranch over top just before eating.

Notes

*The chili powder listed is a blend of spices, usually fairly mild, that is generally used to season a pot of chili. It is not straight ground red chiles. 

Nutrition

Serving: 1bowl | Calories: 515.33kcal | Carbohydrates: 68.85g | Protein: 13.68g | Fat: 22.1g | Sodium: 647.78mg | Fiber: 12.78g

How to Make Roasted Cauliflower Taco Bowls – Step by Step Photos

Make the cilantro lime ranch first. Zest the lime and squeeze the juice from half of it (you’ll need 1 Tbsp juice). Slice the other half into wedges for serving. Combine 1/4 cup mayonnaise, 1/4 cup sour cream, 1 Tbsp lime juice, 1/2 tsp lime zest, 1/4 tsp garlic powder, 1/8 tsp onion powder, 1 Tbsp chopped cilantro, 1 chopped green onion, and 1/4 tsp salt in a bowl. Refrigerate the cilantro lime ranch until ready to eat.

Preheat the oven to 400ºF. Cut a head of cauliflower into florets, then place them in a bowl. In a separate small bowl, combine the ingredients for the taco seasoning: 1/2 Tbsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/8 tsp cayenne pepper, 1/4 tsp oregano, 1/4 tsp salt, and some freshly cracked pepper. Drizzle 2 Tbsp olive oil over the cauliflower, followed by the taco seasoning, then toss until the cauliflower is evenly coated in oil and spices.

Line a baking sheet with parchment paper. Spread the seasoned cauliflower out over the baking sheet. 

Roast the cauliflower in the preheated oven for 20-30 minutes, or until it is browned and crispy on the edges.

While the cauliflower is roasting, begin the rice. Add 1 cup long grain white rice to a small sauce pot with 1.5 cups water. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 more minutes with the lid in place. Finally, fluff the rice with a fork and divide it between four bowls or containers.

Add one 15oz. can of black beans (undrained) to a small sauce pot and heat over medium-low, stirring occasionally, until heated through. If making your cauliflower bowls for meal prep, you can skip heating the beans, since the bowls will be going straight into the refrigerator.

Heat 1 Tbsp cooking oil in a large skillet over medium. Once the oil is hot and shimmering, add 1 cup frozen corn. Cook the corn, stirring only occasionally, until it is a little browned and blistered (7-8 minutes).

Finally, prepare the rest of the fresh ingredients. Slice the grape tomatoes in half, cut the remaining half lime into wedges (if you haven’t already), slice a green onion or two, and chop a little cilantro.

Once all the components are prepared, it’s time to build the bowls! Divide the roasted cauliflower, cooked rice, beans, corn, and tomatoes between four bowls or containers. Top with a little cilantro and sliced green onion.

When you’re ready to eat, reheat the bowl if it is refrigerated, then top with a drizzle of cilantro lime ranch and enjoy!

The post Roasted Cauliflower Taco Bowls appeared first on Budget Bytes.

As much as I love bacon, I used to avoid it because the though of sputtering hot bacon grease getting all over me and my kitchen was enough to make me stick to just eggs and toast. But in my early 20’s I worked in a commercial kitchen where I learned how to cook bacon in big batches with next to no effort in the oven. It was one of those 🤯moments. Sometimes the easiest solutions are the ones that escape us, so I want to share this quick tutorial and make sure everyone knows about the easiest and best way to cook bacon.

How to Make Perfect, Crispy Bacon in the Oven

Why Cook Bacon in the Oven?

The number one reason I suggest cooking bacon in the oven is that it’s totally hands off. You put it in the oven and then you are free to make your eggs, toast, or whatever else you want to serve with your bacon for breakfast. You don’t have to babysit a skillet full of sizzling bacon, or protect yourself from projectile hot grease. Everything is safely contained in the oven. 

The second great thing about cooking bacon in an oven is that you can cook more at one time than what normally fits in a skillet. So, if you’ve got a crowd to feed, or you just really really like a lot of bacon, you can cook it all at once instead of in batches.

The third thing that I love about cooking bacon in the oven is that it self drains as it cooks. In the technique I use below, the bacon is suspended above the baking sheet with a wire cooling rack, which allows the grease to drain away as the bacon cooks instead of swimming in a pool of grease. I mean, I love bacon grease and all, but in moderation.

Do I Need to Use a Wire Rack?

Using a wire cooling rack is not 100% necessary, but I highly suggest it if you have one. The wire rack allows the bacon to heat from both sides, which yields a crispier piece of bacon. You can lay your bacon right on the baking sheet and it will fry in its own fat as it cooks, which yields a slightly chewier piece of bacon.

Do I Have to Use Foil?

No. If you prefer not to cook with aluminum foil, you can skip it. It simply makes cleanup easier, IMHO, but I understand that many people have safety concerns about cooking with aluminum foil. Baked on bacon grease usually cleans off baking sheets with a 10 minute soak with hot soapy water and a little elbow grease. Barkeeper’s Friend is also great for getting baked-on grease off cookware.

What Kind of Bacon Can be Cooked in the Oven?

Any type of bacon can be cooked in the oven, but I prefer thick cut bacon for this method. Thin bacon tends to turn out quite delicate and can sometimes stick to the wire rack and tear. The cooking times listed below are for thick cut bacon.

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How to Cook Bacon in the Oven

Learn how to cook bacon in the oven with very little effort and no hot splattering bacon grease! Perfect, crispy bacon in the oven every time.

Author Beth - Budget Bytes

Ingredients

• 12 oz. thick cut bacon

Instructions

• Preheat the oven to 400ºF. Prepare a large baking sheet by lining it with aluminum foil and then placing one or two wire racks on top to hold the bacon above the surface of the baking sheet.
• Lay the strips of bacon across the wire rack so they are close, but not overlapping.
• Bake the bacon in the fully preheated oven, for 20-25 minutes*, or until it has reached your desired level of crispiness. Begin checking the bacon at 15 minutes, as ovens can vary.
• After baking, use tongs to remove the strips of bacon from the wire rack to a paper towel lined plate. Serve immediately.
• Allow the remaining bacon grease to cool for about ten minutes, then pour off into a bowl or jar, and reserve for another use.

Notes

*Cooking time can vary depending on the nuances of your oven, and the thickness of your bacon. The times suggested are for thick cut bacon. If using regular bacon, begin checking the bacon at 10 minutes, and add time as needed to reach your desired level of crispiness.

Check your bacon's packaging for nutritional data, as each brand will vary.

How to Use Leftover Bacon Grease

How to Bake Bacon in the Oven – Step by Step Photos

First preheat the oven to 400ºF. Prepare a large baking sheet by covering it with foil and placing one or two wire cooling racks on top.

Lay the slices of bacon out on the wire rack so they are close, but not overlapping.

Bake the bacon in the preheated oven for 20-25 minutes (for thick cut bacon), or until it reaches your desired level of crispiness. Begin checking the bacon at 15 minutes, so you’re aware of its progress (every oven is different). I like mine extra brown and crispy, so I let mine go closer to 25 minutes.

Although most of the grease drains away as it bakes, some will pool on the top, so I still use tongs to transfer the cooked bacon to a paper towel lined plate.

Let the bacon grease cool for about 10 minutes on the foil so that it’s still liquid, but not burning hot. Then pull up the sides of the foil to capture the grease, and pour it off into a bowl or jar.

Cover or close the container with the grease and refrigerate until you decide what food will be graced with its presence. If you strain out the small bits of bacon and debris the bacon grease can last months in the refrigerator. But I know I’ll use it quickly, so I don’t bother to strain!

Crispy perfection!!

The post How to Cook Bacon in the Oven appeared first on Budget Bytes.

Did your New Year’s resolution include eating more vegetables? It’s a fantastic goal and one I get behind anytime of year, but there’s definitely a learning curve! I’m sure we’ve all had this experience: ambitiously buying a shopping cart full of vegetables at the beginning of the week, only to let half (if not all) of them wilt in the fridge by Friday. Having your vegetables end up in the garbage is practically the same as throwing your money away (except more smelly), so I wanted to round up six easy ways to use leftover vegetables, that anyone can do and with very little planning. Let’s reduce our food waste, save some money, and eat delicious food in the process. Sound good?

Make sure to bookmark this list so the next time you peek in your fridge and see something that is about to be on its way out you can browse these options and whip up something super tasty with those awesome vegetables!

Easy Ways to Use Leftover Vegetables Before They Go Bad:

1. Stir Fry

Great for: bell peppers, onions, broccoli, carrots, squash, mushrooms, eggplant, cabbage, asparagus, spinach, peas

Stir fries are my go-to easy meal because they’re incredibly fast, you can add just about ANY meat or vegetable to them, and they’re different every time. Not only will you get variety with the vegetables that you add, but you can change up the sauce every time, too. Use a basic soy based stir fry sauce like the one in my Ground Turkey Stir Fry (pictured above), a coconut based sauce like in my Spicy Coconut Vegetable Stir Fry, or even take a short cut and use a bottled sauce like in my Sweet Chili Chicken Stir Fry Bowls. And while you’re at it, top that stir fry with your leftover green onion and cilantro. ;)

2. Pizza

Great for: spinach, kale, broccoli, tomatoes, mushrooms, bell peppers, onions, eggplant, zucchini

One of my jobs before I was a blogger was working the pizza station at Whole Foods. When I tell you we made pizzas out of everything, I mean everything. Any unused ingredient we could find in the kitchen made its way onto one of our creative “specialty” pizzas and we made some amazing flavor combination discoveries in the process. So when Friday rolls around, scan your fridge for leftover vegetables, leftover cheese, even your leftover meat from the week and toss it onto a pizza. And if you want pizza night to be even faster and easier, make French Bread Pizzas (pictured above), a “Quick Fix” tortilla pizza, or even a Pizzadilla.

3. Pasta Salad

Great for: zucchini and yellow squash, onions, spinach, kale, mushrooms, asparagus, tomatoes, bell peppers, broccoli, cucumber, peas, radishes, cauliflower

Cook some pasta, chop your vegetables, add a little cheese, and douse with your favorite dressing. DONE. Pasta salad really is that easy and flexible. Again, you get even more variety with this meal if you change up your dressing. The easiest option is to use your favorite bottled dressing like in my Sweep the Kitchen Pasta Salad (pictured above), you can make your own homemade balsamic vinaigrette like in my Tomato Mozzarella Pasta Salad, a lemony garlic vinaigrette like in my Greek Chicken Pasta Salad, or even something creamy like in my Creamy Lemon Dill Pasta Salad.

4. Frittatas, Omelets, and Scrambles

Great for: tomatoes, onions, zucchini and yellow squash, spinach, kale, mushrooms, asparagus, bell pepper, broccoli, avocado

Eggs and vegetables are total besties. I routinely chop up whatever vegetable I have in my fridge, add it to a skillet with a couple eggs, and make a super fast vegetable scramble. But you can also bake vegetables into your eggs like in the ratatouille frittata pictured above, bake them into little “egg cups“, fold them into an omelet, or even a breakfast egg quesadilla.

5. Soup

Great for: potatoes and sweet potatoes, onions, celery, carrots, mushrooms, spinach, kale, cabbage, corn, peas, cauliflower

Soup might be the original “catch all” recipe and they’re perfect for vegetables that may be a tad limp already (they’ll be soft after simmering in the soup anyway), and “hard” root vegetables that need longer cooking. It’s hard to go wrong when it comes to soup. Just toss whatever you have in a pot, add some water or broth, a bunch of herbs and spices, and it’s almost guaranteed to taste good. One of my favorite quick ways to use leftover vegetables in soup is to just toss whatever I have into a bowl of instant ramen. But many other soups, like the Vegetable Barley Soup pictured above, my “All You Can Eat” Cabbage Soup, or Beef and Cabbage Soup can really have just about any vegetable added to them without changing the flavor profile too much. Bonus, most soups are freezer friendly so it’s a 1-2 punch on food waste!

Roast Them!

Great for: potatoes and sweet potatoes, carrots, radishes, carrots, mushrooms, eggplant, bell pepper, broccoli, winter squash (butternut, acorn, delicata, etc.), beets, cauliflower

Roasting vegetables is like giving them a second chance at life. It’s a great option for vegetables that may already be a touch soft (and when I say soft, I don’t mean rotten, just not super crisp). Chop them up, toss with oil, salt, pepper, or your favorite seasoning blend, and roast in a 400ºF oven until they’re caramelized. Once roasted vegetables are great on salads, sandwiches, bowl meals, pizzas, pasta, burritos, tacos, omelets, or more. Or you can roast them right on the sheet pan with some meat, like my Smoky Roasted Sausage and Vegetables, and make a whole meal right on the sheet pan.

Got any tips for fellow readers? What are your favorite ways to use leftover vegetables before they go bad? Leave your tip in the comments below!!

The post 6 Easy Ways to Use Leftover Vegetables appeared first on Budget Bytes.

Sheet pan meals are my savior. There’s really nothing easier than roasting vegetables in the oven, and it happens to make them taste really good, too. Add a little meat to the vegetables and you have a meal! For this Smoky Roasted Sausage and Vegetables sheet pan meal, I also added a homemade smoky vinaigrette for an extra blast of flavor. And as always, this recipe meal preps well! So cook now and enjoy later. ;)

Sheet Pan Smoky Roasted Sausage and Vegetables

What Kind of Smoked Sausage Should I Use?

You can literally use any type of smoked sausage for this recipe. I used beef sausage today, but you can use pork, turkey, kielbasa, or any other type of smoked sausage. The key here is to make sure it’s smoked sausage. You want that smoky flavor and a sausage that is firm enough to slice.

Can I Use Different Vegetables?

Absolutely! I would try to include some sort of onion in there, but other than that you can switch them up for anything else, like potatoes, zucchini, carrots, Brussels sprouts, cauliflower, mushrooms, or even potatoes. Just try to cut your vegetables in similar sized pieces so everything cooks are a fairly similar rate.

How Long Does This Keep?

As with most meal preps, I suggest keeping your meal for a maximum of about four days. This recipe probably isn’t the best candidate for freezing, but if you’re not too picky you might find it perfectly acceptable after freezing and reheating.

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Smoky Roasted Sausage and Vegetables

These Smoky Roasted Sausage and Vegetables are an easy sheet pan meal with a smoky homemade vinaigrette that gives an extra blast of flavor.

Total Cost $7.87 recipe / $1.97 serving

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Calories 660.1kcal

Author Beth - Budget Bytes

Ingredients

Smoky Vinaigrette

• 1/4 cup olive oil $0.64
• 2 Tbsp red wine vinegar $0.20
• 1 tsp coarse deli mustard (or Dijon) $0.08
• 1/4 tsp garlic powder $0.02
• 1/4 tsp dried oregano $0.02
• 1/2 tsp smoked paprika $0.05
• 1/4 tsp salt $0.02
• freshly cracked black pepper $0.03
• 1/4 tsp sugar $0.02

Sausage and Vegetables

• 12 oz. smoked sausage $2.75
• 1 lb. broccoli crown $1.69
• 1 bell pepper (any color) $1.00
• 1 red onion $0.44

For Serving

• 1 cup long grain white rice (uncooked) $0.20
• 1 handful chopped parsley $0.20

Instructions

• Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
• In a small bowl or jar combine the ingredients for the vinaigrette (olive oil, red wine vinegar, mustard, garlic powder, dried oregano, smoked paprika, salt, pepper, and sugar). Whisk the ingredients together or close the jar and shake until combined. Set the vinaigrette aside.
• Slice the smoked sausage into 1/2-inch medallions. Cut the broccoli into small florets. Dice the bell pepper and onion into 1-inch pieces. Place the sausage, broccoli, bell pepper, and onion onto the baking sheet.
• Drizzle 2 Tbsp of the vinaigrette over the sausage and vegetables and toss to coat.
• Roast the vegetables in the fully preheated oven for 35-40 minutes, or until they're browned on the edges, stirring once half way through.
• While the sausage and vegetables are roasting, cook the rice. Add the rice and 2 cups water to a sauce pot. Place a lid on the pot and bring it up to a boil over high heat. Once boiling, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, undisturbed, lid in place, for an additional 5 minutes. Fluff with a fork just before serving.
• After the sausage and vegetables have finished roasting, add half of the remaining vinaigrette and toss to coat. Season with an extra pinch of salt and pepper if needed.
• To serving, add about 3/4 cup rice to each bowl or container along with 1/4 of the roasted sausage and vegetables. Drizzle another spoonful of the vinaigrette over top, then finish with a sprinkle of fresh parsley.

Nutrition

Serving: 1serving | Calories: 660.1kcal | Carbohydrates: 50.2g | Protein: 17.6g | Fat: 42.8g | Sodium: 1117.63mg | Fiber: 4.38g

Scroll down for the step by step photos!

These are Pyrex 3-cup glass food storage containers. You can find them in my Amazon Shop.

How to Make Smoky Roasted Sausage and Vegetables – Step by Step Photos

Preheat the oven to 400ºF. In a bowl or jar combine ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 tsp coarse deli mustard (or Dijon), ¼ tsp garlic powder, ¼ tsp dried oregano, ½ tsp smoked paprika, ¼ tsp salt, some freshly cracked pepper, and ¼ tsp sugar. Whisk the ingredients together, or close the jar and shake until combined. Set the dressing aside.

This time around I used smoked beef sausage, broccoli, red onion, and a yellow bell pepper, but you can modify this to meet your budget or what you have on hand. For some ideas of what else might work, read my suggestions in the paragraphs above the recipe.

Slice the smoked sausage into ½-inch thick pieces, cut the broccoli into small florets, and dice the onion and bell pepper into 1-inch pieces. Spread the sausage and vegetables over a parchment lined baking sheet (I don’t have parchment in the photo, because I like to fight stuck on food. J/K, it’s just better for photos). 

Drizzle 2 Tbsp of the smoky vinaigrette over the sausage and vegetables, then toss until they’re well coated.

Roast the sausage and vegetables in the preheated oven for 35-40 minutes, or until they’re well browned, stirring once half way through.

While the sausage and vegetables are roasting, cook the rice. Add 1 cup white rice to a sauce pot with 2 cups water. Place a lid on top and bring it up to a boil over high heat. Once boiling, turn it down to low and let it simmer for 15 minutes. After 15 minutes, turn off the heat, and let it sit with the lid in place for another 5 minutes. Finally, fluff it with a fork.

After the sausage and vegetables have finished roasting, drizzle about ½ of the remaining smoky vinaigrette over top, and toss to coat. Season with an extra pinch of salt and pepper, if needed.

To serve, place about ¾ cup rice in a bowl or container, add ¼ of the roasted sausage and vegetables, and drizzle one last spoonful of the vinaigrette over top. Sprinkle a little fresh parsley over the bowl and serve.

You can refrigerate the Smoky Roasted Sausage and Vegetables for about four days. Hello lunch!

Love sheet pan meals? Check out my Sheet Pan Pesto Chicken Dinner, Sheet Pan BBQ Meatloaf Dinner, or Sheet Pan Greek Chicken and Vegetables.

The post Smoky Roasted Sausage and Vegetables appeared first on Budget Bytes.

Food trends are one factor that can have a big impact on ingredient costs. It’s all about the laws of supply and demand. If the demand is low but supply is relatively stable, the cost will come down. And do you know what food isn’t exactly trendy right now? Cottage cheese. It may not be a popular food, but it is extremely versatile and an excellent source of inexpensive protein. So I’m going to try to make it popular again. 😂 Starting with these meal prep friendly Cottage Cheese Breakfast Bowls.

Six Ways to Eat Cottage Cheese for Breakfast

How to Meal Prep Your Cottage Cheese Breakfast Bowls

I made one each of the six different flavors for the photos in this post, but you’ll probably get the most out of your time and money if you prepare four of one flavor at a time. That way you don’t have to buy several different ingredients for each one, or have partial leftover ingredients like a ½ banana, cucumber, or apple. Use the whole piece of fruit and make more than one bowl at a time.

If you’re concerned about the apple and banana getting brown, you can opt to chop those fresh daily. Personally, I’d rather do it all at once and just not worry about the appearance later. Brown does not mean it’s spoiled, only that it has been exposed to oxygen.

Prepared cottage cheese breakfast bowls will be good in the refrigerator for about four days.

What Meal Prep Containers Do You Use?

I’m slowly transitioning from plastic Ziploc containers to glass. The Ziploc containers are inexpensive, convenient (lightweight), dishwasher and freezer safe, and a great option if you’re on a budget. Glass containers are great because they are extremely durable, are also dishwasher and freezer safe (oven safe, too!), they last a lifetime, and therefore reduce waste. The glass containers in the photos are part of a 26 piece set made by Anchor Hocking, and can be found in my Amazon Shop. I also love Pyrex glass meal prep containers.

Customize the Cost and Nutritional Content of Your Breakfast Bowls

I wanted to show you a variety of ways to use cottage cheese in a breakfast bowl so you could see that not only does it pair with many different flavors, but you can also make the bowls to match your price point and nutritional needs. This happens to be the first post on Budget Bytes to include nutritional content (we’ll be adding to the rest of the site starting this week!), so you can see how the different bowls compare. All of the stats below were calculated using 2% fat cottage cheese.

Are you ready to see all these awesome flavors? Yes, I’m calling cottage cheese awesome.

How to Make Cottage Cheese Breakfast Bowls

Apple Cinnamon:

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Apple Cinnamon Cottage Cheese Breakfast Bowl

Protein packed creamy cottage cheese, sweet and juicy apples, warm cinnamon, and crunchy walnuts make a delightful and healthy no-cook breakfast.

Total Cost $0.92 each

Prep Time 5 minutes

Total Time 5 minutes

Servings 1

Calories 242kcal

Author Beth - Budget Bytes

Ingredients

• 1/2 cup 2% cottage cheese $0.27
• 1/2 apple, chopped $0.25
• 1 Tbsp chopped walnuts $0.08
• 1 Tbsp maple syrup $0.30
• 1 pinch cinnamon $0.02

Instructions

• Add all the ingredients to a bowl or container. Enjoy immediately, or refrigerate in an air-tight container up to four days.

Nutrition

Serving: 1bowl | Calories: 242kcal | Carbohydrates: 31.6g | Protein: 13.6g | Fat: 7.7g | Sodium: 356.5mg | Fiber: 2.7g

Peanut Butter and Jelly:

This flavor may be a little more experimental for some. If you think of cottage cheese as being a lot like yogurt, that might help you imagine how this combo tastes. Cottage cheese is like yogurt, minus the acidity, so it actually tastes creamier. It goes great with both sweet (jam) and savory (PB) flavors. The oats in this bowl will soak up the moisture as it’s stored, just like overnight oats, but you can also eat it immediately with the oats still dry. Banana would also be a great addition to this bowl!

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Peanut Butter and Jelly Cottage Cheese Breakfast Bowl

Hearty oats, creamy cottage cheese, sweet jam, and rich peanut butter make a filling and delicious no-cook breakfast.

Total Cost $0.44 each

Prep Time 5 minutes

Total Time 5 minutes

Servings 1

Calories 327.5kcal

Author Beth - Budget Bytes

Ingredients

• 1/2 cup cottage cheese $0.27
• 1/4 cup rolled oats $0.04
• 1 Tbsp jam (any flavor) $0.05
• 1 Tbsp peanut butter $0.08

Instructions

• Add all the ingredients to a bowl or container. Enjoy immediately or refrigerate in an air-tight container up to four days.

Nutrition

Serving: 1bowl | Calories: 327.5kcal | Carbohydrates: 35.2g | Protein: 19.6g | Fat: 13g | Sodium: 523mg | Fiber: 3.5g

The Savory Bowl:

If you’re a savory breakfast lover, like me, you’ll LOVE this one. Tons of fresh crunchy vegetables, an extra dose of protein with the hard boiled egg, and a little cracked black pepper for good measure. It’s simple, delicious, and honestly, good any time of the day!

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Savory Cottage Cheese Breakfast Bowl

Creamy cottage cheese, fresh crunchy vegetables, an extra shot of protein from a hard boiled egg, and a little black pepper to kick things up make this easy, protein-filled breakfast!

Total Cost $1.21 each

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 1

Calories 188kcal

Author Beth - Budget Bytes

Ingredients

• 1 large egg $0.23
• 1/2 cup cottage cheese $0.27
• 6 grape tomatoes $0.47
• 6 slices cucumber $0.22
• 1 pinch freshly cracked black pepper $0.02

Instructions

• Add one inch of water in a small sauce pot, place a lid on top, and bring the water up to a boil over high heat. Once boiling, carefully add the egg using either tongs or a slotted spoon. Replace the lid and let the egg steam for 10 minutes. After 10 minutes, turn off the heat and use the tongs or slotted spoon to transfer the egg to a bowl of ice water. Peal the egg once it is cool enough to handle. (If meal prepping these bowls, peel the eggs daily.)
• Add the cottage cheese, tomatoes (sliced or whole), sliced cucumber, peeled egg, and some black pepper to a bowl. Enjoy immediately or refrigerate in an air-tight container up to four days.

Nutrition

Serving: 1bowl | Calories: 188kcal | Carbohydrates: 9.4g | Protein: 19.1g | Fat: 8g | Sodium: 542.3mg | Fiber: 1.6g

Blueberry Almond:

This simple bowl is sure to be a hit with its familiar breakfast flavors. Again, this cottage cheese breakfast bowl is a lot like a yogurt parfait, but with cottage cheese swapped out for the yogurt. The little bit of honey drizzled on top makes the bowl so 👌👌👌. It almost tastes a little like blueberry cheesecake!

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Blueberry Almond Cottage Cheese Breakfast Bowl

Creamy cottage cheese, juicy blueberries, crunchy almonds, and a little drizzle of honey make a breakfast bowl that tastes surprisingly like blueberry cheesecake!

Total Cost $0.97 each

Prep Time 5 minutes

Total Time 5 minutes

Servings 1

Calories 220kcal

Author Beth - Budget Bytes

Ingredients

• 1/2 cup cottage cheese $0.27
• 1/8 tsp vanilla extract (optional) $0.03
• 1/4 cup frozen blueberries $0.37
• 2 Tbsp sliced almonds $0.25
• 1 tsp honey $0.04

Instructions

• Add the vanilla extract to the cottage cheese and stir to combine. Top the cottage cheese with the blueberries, almonds, and honey. Enjoy immediately or refrigerate in an air-tight container up to four days.

Nutrition

Serving: 1bowl | Calories: 220kcal | Carbohydrates: 18.3g | Protein: 15.3g | Fat: 10.3g | Sodium: 353.8mg | Fiber: 3.1g

The Tropical Bowl:

This one is a little like ambrosia salad, minus the icky stuff like marshmallows and maraschino cherries. Haha! The creamy cottage cheese pairs so nicely with the sweet tropical fruit, it’s like they were made for each other! I suggest using frozen pineapple tidbits for this bowl, since you can save the leftovers without them going bad, and they tend to have a better texture than canned. Canned pineapple can be used, if needed. Just make sure to get pineapple canned in juice, not syrup.

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Tropical Cottage Cheese Breakfast Bowl

Creamy cottage cheese, sweet banana and coconut, plus tangy pineapple make a delicious and easy no-cook breakfast.

Total Cost $0.44 each

Prep Time 5 minutes

Total Time 5 minutes

Servings 1

Calories 186.6kcal

Author Beth - Budget Bytes

Ingredients

• 1/2 cup cottage cheese $0.27
• 1/2 cup frozen pineapple tidbits $0.10
• 1 Tbsp shredded coconut $0.02
• 1/4 banana, sliced $0.05

Instructions

• Place all the ingredients in a bowl. If you plan to enjoy immediately, allow the pineapple to thaw before adding to the bowl. If you plan to store the breakfast bowl for later, the pineapple can be added frozen. Refrigerate the bowl in an air-tight container for up to four days.

Nutrition

Serving: 1bowl | Calories: 186.6kcal | Carbohydrates: 25.3g | Protein: 13.1g | Fat: 4.3g | Sodium: 370.7mg | Fiber: 2.6g

Chocolate Peanut Butter

Yes, you can make chocolate flavored cottage cheese! And I promise, it’s delish!! I added cinnamon granola to my chocolate peanut butter cottage cheese bowl, but you could do any flavor granola, or even plain rolled oats. Sliced banana would also go awesome with this one!

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Chocolate Peanut Butter Cottage Cheese Breakfast Bowls

A slightly sweetened chocolate flavored cottage cheese makes the base for this decadent high protein no-cook breakfast.

Total Cost $0.60 each

Prep Time 5 minutes

Total Time 5 minutes

Servings 1

Calories 368.1kcal

Author Beth - Budget Bytes

Ingredients

• 1/2 cup cottage cheese $0.27
• 1 tsp unsweetened cocoa powder $0.02
• 1 tsp brown sugar $0.02
• 1/8 tsp vanilla extract $0.03
• 1 Tbsp peanut butter $0.08
• 1/4 cup granola $0.18

Instructions

• Add the cocoa powder, brown sugar, and vanilla to the cottage cheese and stir to combine. The cocoa may not blend in completely immediately, but it will after it sits a few moments and the powder hydrates.
• Add the flavored cottage cheese to a bowl and top with granola and a drizzle of peanut butter. Enjoy immediately or refrigerate in an air-tight container for up to four days.

Nutrition

Serving: 1bowl | Calories: 368.1kcal | Carbohydrates: 32.8g | Protein: 20g | Fat: 18.8g | Sodium: 503.6mg | Fiber: 4.2g

So how about you? Do you like this slightly unpopular ingredient? If so, share your favorite way to eat cottage cheese in the comments below!

Want more breakfast meal prep? Check out our Breakfast Meal Prep Category!

The post Cottage Cheese Breakfast Bowls 6 Ways appeared first on Budget Bytes.

It’s that time of year again! Time to look back and reflect on everything that happened. I like to do an end of the year round up my favorite recipes so you can browse the best of the best in one place and make sure that you don’t miss out on anything delicious! This list of top 20 recipes of 2019 are my absolute favorites from this year, recipes that made me say, “WOW.” Recipes that I think you should put on your list ASAP!

And feel free to share your favorites in the comments below. I know we all have different tastes, so if there is a recipe that you think is an absolute must have, we want to know!

Best Budget Bytes Recipes of 2019

(in chronological order)

1. Easy Cauliflower and Chickpea Masala – This runaway hit is loved by meat eaters and vegetarians alike! The super flavorful and creamy sauce is absolutely to die for, and it’s easy to make vegan with one simple ingredient swap.

Cauliflower and Chickpea Masala

This super easy, ultra creamy, and heavily spiced Cauliflower and Chickpea Masala will be your new favorite weeknight dinner! So much flavor, so little effort. 

Go to the recipe >>>

2. Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes – Another hit from last January’s Vegetarian Challenge, this super hearty vegetarian dinner meal preps well and will not leave your taste buds disappointed!

Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes

These Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes are a vegetarian meal that will please any "meat and potatoes" style meal lover. 

Go to the recipe >>>

3. Roasted Cauliflower and Quinoa Salad – I absolutely LOVE this salad because you can actually freeze it! How many other salads can you freeze?? Not to mention it makes a great base for bowl meals and is also great stuffed into a tortilla as a wrap (with a little ranch dressing). Super versatile!

Roasted Cauliflower and Quinoa Salad

This Roasted Cauliflower and Quinoa Salad holds up well in the refrigerator for days, making it perfect for meal prep or brown bagging your lunch. 

Go to the recipe >>>

4. Creamy White Bean and Spinach Quesadillas – I love an easy quesadilla. This one is super creamy, cheesy, and flavorful, plus there is minimal chopping and cooking. P.S. there is a version with chicken, too (Creamy Chicken and Spinach Quesadillas)!

Creamy White Bean and Spinach Quesadillas

Crispy on the outside, creamy on the inside, these insanely delicious Creamy White Bean and Spinach Quesadillas make an awesomely fast weeknight dinner. 

Go to the recipe >>>

5. Scallion Herb Chickpea Salad – Ever wonder what you should do with your leftover green onions, parsley, and cilantro? THIS IS IT. This super yummy salad is a great filling vegetarian dish that can be scooped up with crackers or stuffed into a pita or wrap for lunch. So fresh, so good.

Scallion Herb Chickpea Salad

Light, bright, and full of spring flavors, this Scallion Herb Chickpea Salad will keep you full all afternoon. Serve as a sandwich, wrap, or salad! 

Go to the recipe >>>

6. Easy Cilantro Lime Chicken – If you’re as crazy about cilantro and lime as I am, you’ll love this super fast skillet chicken. The flavors are vibrant, fresh, and bold. Pair it with a couple of simple sides like beans and rice and your dinner is DONE.

Easy Cilantro Lime Chicken

Easy Cilantro Lime Chicken is full of the bright fresh flavors of summer. Cook it quickly in a skillet or throw it on the grill for a fast dinner! 

Go to the recipe >>>

7. Homemade Baked Chicken Nuggets – This one actually surprised me. I’ve never been a huge chicken nugget fan, but I pretty much crave these daily! Add a couple dipping sauces, some fresh vegetables, and you’ve got an awesome little meal.

Homemade Baked Chicken Nuggets

Homemade baked chicken nuggets are crispy on the outside, tender and juicy on the inside, easy to make, and make a delicious meal or snack. 

Go to the recipe >>>

8. Honey Mustard Sauce – Speaking of dipping sauces for the chicken nuggets, this homemade Honey Mustard Sauce is TO DIE FOR. Like, I wanted to just eat it with a spoon. But broccoli florets work well, too. ;)

Honey Mustard Sauce

This sweet, tangy, and creamy homemade honey mustard sauce only takes a few minutes to make and is great for sandwiches, salads, dipping, and more!

Go to the recipe >>>

9. Baked Sweet Potato Fries with Peanut Lime Dressing – I never expected sweet potatoes to taste so good with peanut lime dressing, but the combo is absolutely magical! This is one of those side dish appetizer type recipes that will accidentally become your whole meal because you won’t be able to stop.

Baked Sweet Potato Fries with Peanut Lime Dressing

Oven baked sweet potato fries drizzled with homemade peanut lime dressing, piled high with fresh cilantro, chopped peanuts, and a pinch of spicy red pepper.

Go to the recipe >>>

10. Cold Peanut Noodle Salad – I was really crushing on the peanut lime dressing this year! This amazing veggie-filled pasta salad is definitely one of my top 3 recipes of the year. It makes an amazing meal prep and is just soooo delish. Basically, it’s everything I want in a recipe.

Cold Peanut Noodle Salad

This Cold Peanut Noodle Salad with homemade peanut lime dressing is the perfect meal prep for summer! No reheating necessary.

Go to the recipe >>>

11. Luscious Homemade Lemon Curd – Ohhh-emmmm-geeee. This stuff tastes like velvet sunshine. Need I say more? Well yes, let me also say that it’s awesome on strawberry or blueberry shortcakes (and yogurt parfaits, oatmeal, waffles, English muffins, cakes, etc.). 

Luscious Homemade Lemon Curd

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

Go to the recipe >>>

12. Creamy Coconut Curry Lentils – Easy dinners are always appreciated in my house. And the fact that this one is vegan and still super filling makes it an instant favorite of mine. Plus, so much fiber. And we can all use more fiber, right??

Creamy Coconut Curry Lentils with Spinach

These rich, creamy, and earthy Coconut Curry Lentils are an easy and delicious vegan option for dinner or weekly meal prep!

Go to the recipe >>>

13. Honey Mustard Broccoli Salad – It’s that magic honey mustard sauce at it again… That sweet-salty-creamy-tangy dressing pairs perfectly with the slight bitterness of raw broccoli, plus crunchy almonds, tart dried cranberries, and savory red onions. If you think you don’t like broccoli, I challenge you to try this salad.

Honey Mustard Broccoli Salad

This crunchy, sweet, tangy, and creamy Honey Mustard Broccoli Salad only takes minutes to makes the perfect summer side dish.

Go to the recipe >>>

14. Balsamic Vinaigrette – After several people commented that the dressing from this Tomato Mozzarella Pasta Salad was the best dressing they’ve ever eaten, I decided to post the dressing on its own because you really will want to just pour it on everything. 

Easy Homemade Balsamic Vinaigrette

This super simple homemade balsamic vinaigrette is perfect for all your green salads and pasta salads and has several options for customizing!

Go to the recipe >>>

15. Vegan Creamy Mushroom Ramen – Who knew that adding coconut milk to ramen could be so magical?? This is by far the best ramen hack I’ve ever come across. It’s creamy, savory, and absolutely divine. (Check out my other ways to upgrade instant ramen here.)

Vegan Creamy Mushroom Ramen

This incredibly simple Vegan Creamy Mushroom Ramen is a rich and flavorful 15 minute meal that only requires a handful of ingredients! 

Go to the recipe >>>

16. Easy Rosemary Garlic White Bean Soup – Soups have always been a favorite food of mine because they’re always just so easy, but this soup takes the cake. It’s ridiculously simple, yet so creamy and delicious. Just a few simple ingredients and a quick 30 minutes to a hearty and comforting winter meal.

Easy Rosemary Garlic White Bean Soup

This incredibly easy Rosemary Garlic White Bean Soup takes only eight simple ingredients to deliver a bowl full of rich, bold flavor.

Go to the recipe >>>

17. Maple Brown Butter Pumpkin Pie – I have to admit, this one kind of surprised me, too. Just two simple ingredient swaps on a traditional pumpkin pie recipe really takes it to the next level. Make sure to bookmark this one for next year’s Thanksgiving!

Maple Brown Butter Pumpkin Pie

This Maple Brown Butter Pumpkin Pie is the perfect special touch for your Thanksgiving dinner, without adding a lot of extra work or unusual ingredients.

Go to the recipe >>>

18. Secret Ingredient Tomato Soup – There’s not one, but two secret ingredients that make this tomato soup ultra rich and flavorful. All without any butter or cream, I might add! 100% vegan. 

Secret Ingredient Tomato Soup

This super thick, warm, and comforting tomato soup has two secret ingredients that make it rich and delicious without any dairy. 100% vegan!

Go to the recipe >>>

19. One Pot Creamy Pesto Chicken Pasta – Who doesn’t love a rich and creamy pasta dish? And it’s even better when everything cooks in one pot. I think I would call this one the #1 weeknight dinner recipe of the year. 👌

One Pot Creamy Pesto Chicken Pasta

This super lush and Creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes! 

Go to the recipe >>>

20. Classic Baked Ziti – And last but not least, the ultimate comfort food, Baked Ziti. This casserole is super rich, cheesy deliciousness. And so much easier than layering lasagna! 😅

Classic Baked Ziti

Like a freeform lasagna, this Baked Ziti has layers of pasta, homemade red sauce with Italian sausage, and three types of melty cheese!

Go to the recipe >>>

And it would be just silly if I didn’t mention one of the best things to happen this year: Budget Bytes Meal Plans! If your goal for 2020 is to get organized and efficient, check out our 4-week dinner plans, complete with 6 dinner recipes per week, grocery lists, and suggestions for using up leftover ingredients! 

The post Top 20 Recipes of 2019 appeared first on Budget Bytes.

Whether you’re trying to spend less money (oh, hey! 👋), eat healthier, get more organized, or just make better use of your time, meal planning can help you get there. I recently released a set of pre-made monthly meal plans, but I think it’s really important to learn how to make a meal plan of your own. Making meal plans tailored to your lifestyle and food preferences will be the most cost effective and reduce the most waste.

And if the thought of meal planning conjures up mental images of spreadsheets, custom day planners, or otherwise makes you want to hide under a blanket and cry, don’t worry. I’ve got a simple formula that will make it so much less intimidating and will allow you to build a plan that works for you and your lifestyle.

This post contains affiliate links. I may receive commissions for purchases made through these links. I only recommend products I personally use or feel would be valuable for you. 

How to Make a Customized Meal Plan That Works for YOU

Making a meal plan can be broken down into six simple steps:

1. Review your schedule
2. Choose your recipes
3. Plug the recipes into your schedule
4. Make your grocery list
5. Shop
6. Eat, enjoy, and repeat!

I’ll go into more detail of each step below, describing what you should look for and how to get the most out of your money and time spent. And remember, there is no one size fits all here. Meal planning can be as small as one recipe per week, or as extensive as three meals per day for seven days at a time. It’s up to you, but every little bit of planning WILL pay off.

Step 1 – Review Your Schedule

Before you plan which recipes you’ll be cooking, you need to figure out when you will cook. This will help you determine which style of recipe you will choose for your meal plan.

Take a good look at your schedule and determine not only when you’ll have the time to cook, but also when you’ll have the energy to cook. Whether you only have one day per week, or you have time every night, you can make a meal plan that fits.

Find a few openings in your schedule, block off those times, and make an appointment with yourself to cook. Take the time to actually enter it into your planner or your digital calendar. If it’s actually scheduled, you’re more likely to get it done!

Beginner Tip: Start small! Schedule one recipe your first week, and try two recipes the week after that. Increase the number of recipes each week until you find a balance that fits your lifestyle.

Step 2 – Choose Your Recipes

There are a billion (well, probably 2 billion) recipes on the internet to choose from, so where do you even begin?? Here are a few lifestyle factors that can help you choose which recipes to put in your meal plan:

• Time and Style: Based on your schedule, you may need a specific style of recipe. Do you need quick weeknight dinners? Perhaps a slow cooker recipe that you can have simmering away as you do housework on your day off? Maybe you’re looking for something that makes great leftovers so you can cook once and eat all week? Do you need a One Pot Meal to keep cleanup fast and easy?
• What’s in Your Pantry: Do you have ingredients in your pantry, refrigerator, or freezer that can be used? Browse recipes by ingredient in our Ingredient Index to find recipes that use the ingredients you already have on hand. #reducewaste
• Sales and Seasonality: Check the weekly sale circulars from your grocery stores to see what’s on sale or in season to maximize your grocery budget. Most stores post their weekly sales online, or you can use an app, like Flipp, that aggregates store circulars in one place. Once you know what’s on sale, find recipes for those ingredients by using our Ingredient Index.

Make a list of recipes that you can use in your meal plan(s) based on these factors.

Beginner Tip: The more you meal plan the more “recipe all-stars” you’ll discover. These are recipes that you always look forward to eating, are easy to prepare, and are a good fit for your budget and lifestyle. Keep a running list of these go-to recipes. Once you have 10-15 favorite recipes, meal planning becomes a quick plug-and-play task that only takes minutes.

Step 3 – Plug and Play

Now that you have a list of recipes that you’d like to make, plug them into your schedule in the times you’ve dedicated to cooking.

If cooking every night fits your lifestyle, creating themes for each night of the week can help make sure there is variety in your menu. Once you have your themes, just take recipes from your favorites list and plug them into the appropriate night. Here is a sample week of themes:

• Meatless Monday
• Taco Tuesday
• Take-out Fake-out
• Pasta Night
• Pizza Friday
• Around the World (global flavors)
• Slow Cooker Sunday

Step 4 – Make Your Grocery List

This is probably the step where most people say, “nuh-uh” and go back to spending $$$ on take out. BUT this is where the magic happens and where you’ll save the most moolah. Here’s how it works…

1. Go through each recipe in your plan and write down every ingredient and the quantity needed.
2. Take that list to your kitchen and cross check it with what’s in your pantry and fridge.
3. Go through item by item and cross off everything you already have on hand. This is the most important step! Cross checking your inventory will prevent you from making unnecessary purchases, and will make you aware of staples that need to be restocked. Because there is nothing worse than starting a recipe then realizing you’re out of an ingredient.
4. Everything that remains on the list after you cross check your pantry is your final grocery list.

Beginner Tip: If you’re only making one or two recipes, making your grocery list only takes a few minutes, and it gets faster every time. If you have a more ambitious meal plan, there are tons of online tools to make this process easier. My favorite is Plan to Eat (affiliate link), which allows you to save and organize your favorite recipes, plug them into a calendar, and auto-generate grocery lists. Services like this usually carry a small monthly fee, but if the automation gets you over the meal planning hurdle, you’ll be saving ten times more than the few dollars a month it costs for the service.

Step 5 – Shop!

It’s go time! Take your expertly crafted list, put on your blinders, get in, get out, and get it done! You’ll be surprised at how much faster and easier grocery shopping is when you have a concrete plan. If you’re really good you can even divide your grocery list by department to prevent any zig-zagging throughout the store. You’ll feel like a grocery gladiator!

Shopping Options
We live in a modern society with a lot of digital tools to make this step easier and less of a barrier. Shopping and grocery delivery services, like Instacart, Shipt, or Amazon Fresh (affiliate links), can be really helpful, especially if you’re working with an extremely tight schedule. Yes, they do cost more than grocery shopping yourself, but if spending a few dollars up front prevents you from spending huge $$$ on eating out on a daily basis or making a bunch of impulse purchases while you’re at the store, it is so worth it. Many stores also offer online ordering and pick up free of charge.

Step 6 – Cook, Eat, Repeat

You did it! Meal plan complete. Stick with it and each week it will get easier, you’ll plan more, and save more time and money. The little bit of time you put in on the front end will begin to pay off BIG. You’ll be eating awesome food, showing off your cooking skills to your friends, and feeling like you’re really got it together. Because you do.

Will You Just Make a Meal Plan for Me?

If you’re not ready to dive in and do all the work yourself, I do have some pre-made meal plans that can still help. Having a plan, any plan, even if not custom tailored to your life, can still help you save money. Each of the Budget Bytes Meal Plans has four weeks of dinners planned out for you, complete with grocery lists, all in a downloadable pdf recipe book. Read more about the Budget Bytes Meal Plans here!

The post Meal Planning 101 – How to Make a Meal Plan That Works for YOU appeared first on Budget Bytes.

Some nights you just need something warm, comforting, and easy to help melt off the stresses of the day, like a big bowl of chili. And maybe some cornbread, too, for good measure. This easy Chili Cornbread Skillet has all the comfort of a pot of chili, with homemade cornbread baked right on top to avoid excess dishes. Oh, and I hid a layer of gooey cheddar cheese between the chili and cornbread, too. Because cheese makes everything better!🧀

Originally posted 10-5-2013, updated 12-12-2019.

Cozy Chili Cornbread Skillet

What Kind of Skillet Should I Use?

You’ll want a deep, 4-quart skillet for this recipe. I used my 10″ 4-quart Oxo stainless steel skillet for this recipe. If needed, you could also use a smaller wide soup pot or Dutch oven. Using an oven safe skillet or pot is the best option, but read on if you do not own an oven safe skillet or pot.

What if I Don’t Have an Oven Safe Skillet?

If you only own teflon skillets, skillets with plastic handles, or skillets that have other non-safe parts, you can still make this recipe. Simply let the chili simmer in your skillet or pot while you make the cornbread, and then transfer to a 4-quart casserole dish before topping with the cornbread batter and baking.

Can I Add Meat to the Chili Cornbread Skillet?

Absolutely! I made a vegetarian version this time around because it’s quite cost effective and it makes the meal more pantry-staple friendly, but you can always add meat if you have it on hand or prefer your chili con carne. Simply replace one can of beans with one pound ground beef or turkey. Brown the meat in the skillet before adding the onion, garlic, and jalapeño in the beginning. 

Meal Prep and Freezer Friendly

This Chili Cornbread Skillet holds up extremely well in the refrigerator, and is also freezer friendly. As with any meal prep recipe, make sure to divide the dish into single serving portions right after cooking and get it into the refrigerator as soon as possible, so it cools quickly. Once cooled, the chili cornbread will keep in the refrigerator for about four days, or can be transferred to the refrigerator and kept frozen for about 3 months. You can see some of my favorite meal prep containers here.

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Chili Cornbread Skillet

This hearty and comforting Chili Cornbread Skillet is an easy, one-pot meal that is sure to make the whole family happy. Freezer friendly!

Total Cost $7.49 recipe / $1.25 serving

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6

Calories 696.08kcal

Author Beth - Budget Bytes

Ingredients

Chili

• 1 Tbsp cooking oil $0.04
• 2 cloves garlic $0.16
• 1 yellow onion $0.32
• 1 jalapeño (optional) $0.15
• 1 15 oz. can fire roasted diced tomatoes $0.89
• 1 6 oz. can tomato paste $0.39
• 3 15 oz. cans beans (kidney, pinto, black) $2.67
• 1 Tbsp chili powder* $0.30
• 1 tsp cumin $0.10
• 1/2 tsp oregano $0.05
• 1 tsp salt $0.05
• 1 cup water $0.00
• 1 cup shredded cheddar $0.85

Cornbread

• 1 cup yellow cornmeal $0.24
• 1 cup all-purpose flour $0.15
• 1/4 cup sugar $0.20
• 4 tsp baking powder $0.24
• 1/2 tsp salt $0.02
• 1 cup milk $0.31
• 1 large egg $0.23
• 1/4 cup cooking oil $0.16

Instructions

• Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds, and then dice the pepper. Add the cooking oil, onion, garlic, and jalapeño to a large 4-quart oven safe skillet. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).
• Drain the canned beans then add them to the skillet with the tomato paste, diced tomatoes, chili powder, cumin, oregano, salt, and water. Stir to combine.
• Allow the chili to come up to a simmer. Let the chili continue to simmer, stirring occasionally, as you prepare the cornbread topping.
• Begin to preheat the oven to 425ºF. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl with the cornmeal mixture and stir just until everything is moistened.
• Sprinkle the cheddar cheese over top of the simmering chili. Carefully pour the cornbread batter over the chili and cheese, and spread it around until the surface is evenly covered.
• Transfer the skillet to the fully preheated oven and bake for 25 minutes, or until the cornbread is golden brown on the surface. To serve, simply scoop the cornbread and chili beneath onto a plate or bowl, and enjoy!

Notes

*The chili powder is a mild blend of chile peppers and other spices. It is not cayenne pepper, which is very spicy. I use this product, which has no heat at all. If your chili powder is spicy, start with a small amount and add more as needed.

Nutrition

Serving: 1Serving | Calories: 696.08kcal | Carbohydrates: 96.87g | Protein: 27.85g | Fat: 22.33g | Sodium: 1793.65mg | Fiber: 21.28g

Love chili? Check out my Simple Homemade Chili recipe with tons of ways to customize the flavors to make it your own! 

How to Make Chili Cornbread Skillet – Step by Step Photos

Dice one yellow onion and mince two cloves of garlic. Slice the jalapeño lengthwise, scrape out the seeds with a spoon, then dice the remaining pepper. Add the onion, garlic, and jalapeño to a skillet with 1 Tbsp cooking oil. Sauté over medium heat until the onion is soft and translucent (about 5 minutes).

Drain three 15 oz. cans of beans (any combo of kidney, black bean, or pinto—I used two black beans, one kidney). Add the beans to the skillet along with one 15 oz. can of fire roasted diced tomatoes, one 6 oz. can of tomato paste, 1 Tbsp chili powder, 1 tsp cumin, 1/2 tsp oregano, 1 tsp salt, and 1 cup water. Stir to combine. Allow the chili to come up to a simmer over medium heat. Continue to simmer the chili, stirring occasionally, as you prepare the cornbread batter.

Begin preheating the oven to 425ºF. Combine 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 4 tsp baking powder, and 1/2 tsp salt in a large bowl. Stir until they are very well combined.

In a separate bowl, whisk together 1 cup milk, 1 large egg, and 1/4 cup cooking oil. Pour the bowl of whisked wet ingredients into the bowl with the cornmeal mixture and stir just until the batter is combined (don’t over stir).

Before adding the cornbread batter to the chili, sprinkle 1 cup of shredded cheddar over the surface of the chili.

Carefully spread the cornbread batter over the surface of the hot chili, making sure to spread from edge to edge.

Bake the Chili Cornbread Skillet in the fully preheated 425ºF oven for about 25 minutes, or until the top of the cornbread is golden brown.

To serve, simply scoop the cornbread and chili beneath out of the skillet and onto a plate or bowl.

COMFORT FOOD.

The post Chili Cornbread Skillet appeared first on Budget Bytes.

Can’t stop, won’t stop with the yummy soups over here! Soup is easy, soup is filling, soup is an easy way to pack some more vegetables into your day, and soup (usually) freezes well. This week I’m bringing you this awesome Vegetable Barley Soup that is packed with tons of color, texture, and flavor. And thanks to a healthy dose of barley, it’s also super filling. I’m so glad this recipe makes a huge batch because I’m going to be living off the frozen leftovers of this soup for the rest of winter!!

Homemade Vegetable Barley Soup

What is Barley?

Barley is a short, chewy grain that is great in soups, stews, salads, pilafs, and more. You can usually find it in the grain section of your grocery store, near rice and dry beans. It’s usually labeled “pearled barley” which simply means the outer husk and some of the bran has been removed. Barley does contain a small amount of gluten, so it is not considered a gluten-free food. 

Can I Substitute the Barley?

Yep! If you’re not into barley or can’t find it, you can use another grain, like farro or wheat berries, or even pasta. A small shape, like ditalini would be awesome.

Broth Matters

Vegetable broth carries a lot of the flavor in this soup, so make sure you use a quality vegetable broth, or one that you know you like. As always, I use Better Than Bouillon soup base to make my broth. It is full-flavored and I can mix up any amount I need when I’m cooking, without having leftovers go to waste.

How Much Vegetable Barley Soup Does This Make?

This recipe makes a whopping 12 cups, which I would consider to be about 6 large 2-cup servings. Since the soup is mostly vegetables, I usually go with a slightly larger serving size. This is also a very thick soup once finished, so if you prefer it to be a little more brothy, you can add more vegetable broth and the yield will be even higher.

Can You Freeze Vegetable Soup?

Yes! This soup freezes great. Some people find that potatoes change in texture slightly when frozen and thawed, but it’s not something that I’ve ever noticed or that has bothered me, especially when in a soup.

What Do You Serve with Vegetable Barley Soup?

This soup is just asking for a nice piece of buttered crusty bread for dipping! I would go with something with a lot of texture, like a homemade no knead bread, cornbread, or sour dough. I wouldn’t even be against dropping a few cubes of Swiss cheese into this soup, for a little melty goodness in each bite!

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Vegetable Barley Soup

Loaded with colorful vegetables and filling pearled barley, this Vegetable Barley Soup is a healthy, freezer-friendly staple recipe for winter!

Total Cost $6.67 recipe / $1.11 serving

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Servings 6 2 cups each

Calories 277.37kcal

Author Beth - Budget Bytes

Ingredients

• 1 yellow onion $0.32
• 2 cloves garlic $0.16
• 2 Tbsp olive oil $0.32
• 1/2 lb. carrots (about 4) $0.45
• 1 28 oz. can diced tomatoes $1.59
• 1 cup pearled barley $0.89
• 1/2 tsp dried basil $0.05
• 1/2 tsp dried oregano $0.05
• freshly cracked pepper $0.05
• 6 cups vegetable broth $0.78
• 1 russet potato (about 3/4 lb.) $1.22
• 1 cup frozen green beans $0.271
• 1/2 cup frozen corn $0.10
• 1/2 cup frozen peas $0.19
• 1 Tbsp lemon juice $0.03
• 1 handful fresh parsley (optional garnish) $0.20

Instructions

• Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
• Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes (with juices), barley, basil, oregano, some freshly cracked pepper, and vegetable broth.
• Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes.
• While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.
• Once the potatoes are tender, add the frozen green beans, corn, and peas. Stir to combine, and heat through (about 5 minutes in the simmering soup).
• Finally, add the lemon juice to the soup and stir to combine. Taste the soup and adjust the salt or pepper to your liking. Serve hot, with fresh chopped parsley on top as a garnish, if desired.

Nutrition

Serving: 2cups | Calories: 277.37kcal | Carbohydrates: 52.82g | Protein: 7.43g | Fat: 5.9g | Sodium: 1180.28mg | Fiber: 9.1g

Scroll down for the step by step photos!

How to Make Vegetable Barley Soup – Step by Step Photos

Dice one onion and mince two cloves of garlic. Add the onion and garlic to a large soup pot (mine is 6 qt.) along with 2 Tbsp olive oil. Sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.

While the onion and garlic are cooking, peel and slice 1/2 lb. of carrots (about 4 medium carrots). Add the carrots to the soup pot along with one 28 oz. can diced tomatoes (with juices), 1 cup pearled barley, 1/2 tsp dried basil, 1/2 tsp dried oregano, some freshly cracked pepper, and 6 cups of vegetable broth. Stir to combine.

Place a lid on the pot, turn the heat up to medium-high, and bring the soup up to a boil. Once boiling, turn the heat down to medium-low and let it simmer, lid in place, stirring occasionally, for 30 minutes. While the soup simmers, peel and dice a russet potato into 1/2-inch cubes. After simmering 30 minutes, add the diced potato and simmer 10 minutes more.

After simmering 10 minutes, the potatoes should be tender. Add 1 cup frozen green beans, 1/2 cup frozen peas, and 1/2 cup frozen corn to the soup. Stir to combine, and heat through (about 5 minutes).

Finally, stir 1 Tbsp lemon juice into the soup. Give it a taste and adjust the salt and pepper to your liking (I added a touch more pepper, but no salt). Garnish with fresh chopped parsley, if desired.

YUMMMM. Vegetable-y goodness got me all warm and cozy!

The post Vegetable Barley Soup appeared first on Budget Bytes.