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.

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.

It’s the season for cozy mugs of hot cocoa, pumpkin pies, and other delectable desserts, all of which can benefit from a heaping spoonful of fluffy, cloud-like whipped cream. And not just any whipped cream, homemade whipped cream. If you’ve been using whipped cream out of a tub or can your whole life, please allow me to blow your mind. Homemade whipped cream requires only three ingredients, takes only 5 minutes, and is the smoothest, creamiest dream you’ve ever tasted. Please promise me you’ll try it, at least once!

5-Minute Homemade Whipped Cream

First things first. When we’re talking about making homemade whipped cream, you have to make sure you have the right type of cream. And it can definitely be a little confusing, so let’s take a closer look.

Whipping Cream vs. Heavy Whipping Cream vs. Heavy Cream

They all sound similar, right? But they’re not the same thing and choosing the wrong one can impact your results. Whipping cream is 30-35% milk fat. Heavy Whipping Cream and Heavy Cream (two names for the same product) is a minimum 36% milk fat. The higher fat Heavy Whipping Cream or Heavy Cream is the best for making homemade whipped cream. It will whip up faster and easier, and you’ll be able to create stiffer peaks (if that’s what you want).

So, instead of looking for “whipping” on the label, look for “heavy” on the label of your cream.

Do I Need a Mixer to Make Homemade Whipped Cream?

Homemade whipped cream can easily be made with nothing more than a bowl, a whisk, and about five minutes of intense tricep work. That being said, it’s a lot easier if you have a hand mixer or stand mixer. It takes me about five minutes to whisk heavy cream into whipped cream by hand, but only about 2-2.5 minutes to do it using a not-so-powerful hand mixer.

How Long Does Homemade Whipped Cream Last?

Homemade whipped cream is best when whipped fresh just before serving. Luckily, it’s so fast and easy to make that this is usually doable. If you can’t use it right away, you can refrigerate it for a day or so, but it will slowly deflate over that time. There are ways to stabilize homemade whipped cream and make it last longer, usually by adding additional ingredients. Here’s a great article from Food52 about ways to stabilize whipped cream.

Can You Freeze Whipped Cream?

Another option for saving leftover whipped cream is to freeze it! Simply add dollops of your whipped cream to a parchment lined baking sheet, freeze until solid, then transfer to a freezer bag for long term storage. The frozen whipped cream dollops can be stored for about three months in the freezer. To use the frozen whipped cream, add the dollop directly to the top of a hot mug of coffee or cocoa, or let it sit at room temperature for about 10 minutes to thaw. 

Soft Peaks or Stiff Peaks?

As you whip your heavy cream it will become more stiff, first achieving soft peaks, then stiff peaks, and then if you keep going the fat molecules will begin to clump and separate from the water and you’ll create butter. You don’t want to go that far. But whether you want soft peaks or stiff peaks is a matter of personal preference. For something like pie, I prefer a soft peak so that it will kind of slump over the side of the pie. For something like hot cocoa, I prefer more of a stiff peak so that it will sit tall and fluffy on top of the mug like a big cumulous cloud.

Soft peak stage is when you pull the beater out of the bowl of whipped cream and it forms a peak that slumps over to the side. Stiff peaks will stand straight up at attention when you pull out the beater. Never keep beating past stiff peak stage (unless, of course, you are trying to make butter).

Medium peak whipped cream pictured above.

Print

Homemade Whipped Cream

Homemade whipped cream takes only three ingredients and five minutes to make, but is far creamier and dreamier than whipped cream from a can or tub.

Total Cost $1.12 recipe / $0.09 serving

Prep Time 5 minutes

Total Time 5 minutes

Servings 12 ¼ cup each

Calories 70.93kcal

Author Beth - Budget Bytes

Ingredients

• 2 Tbsp granulated sugar $0.04
• 1 tsp vanilla extract $0.30
• 1 cup cold heavy cream or heavy whipping cream $0.78

Instructions

• Add the sugar, vanilla, and heavy cream to a glass or metal bowl. Use a hand mixer or stand mixer* to whip the cream on high until soft or stiff peaks form (depending on your preference, about 2-3 minutes). Stop the mixer occasionally to test the stiffness of the peaks, to avoid over whipping.

Notes

*This can be done by hand. If whipping by hand, it can help to pre-chill your bowl and whisk.

Nutrition

Calories: 70.93kcal | Carbohydrates: 1.28g | Protein: 0.57g | Fat: 7.16g | Sodium: 5.39mg | Fiber: 0g

How to Make Homemade Whipped Cream – Step by Step Photos

Add 2 Tbsp granulated sugar, 1 tsp vanilla extract, and 1 cup cold heavy cream to a bowl. If you’re going to be whipping by hand, pre-chilling the bowl in the freezer will make the task a lot easier.

Use a hand mixer or stand mixer to whip the cream on high for about 2-3 minutes, or until soft or stiff peaks form. Whether you want the whipped cream to be soft or stiff is a personal preference. I like mine slightly on the soft side for pies, a little more stiff for hot cocoa.

As you whip the cream, occasionally lift the whisk or beaters out of the cream to see how stiff the peaks are. If they slump over, they are soft peaks, if they stand straight up, they are stiff peaks. Do not whip past stiff peaks or the cream will begin to separate and you’ll make butter. 

If you want to freeze your leftover whipped cream, line a baking sheet with parchment paper, then drop dollops of the whipped cream on top (about the size that you’d use for serving). Freeze the whipped cream on the baking sheet until the little mounds are solid.

Then once frozen solid, transfer them to a freezer bag for air-tight long term storage. You can keep them in your freezer for about three months. Either pop them directly onto a hot mug of cocoa or coffee, or let them thaw at room temperature for about 10 minutes.

I’m tellin’ y’all. Homemade whipped cream is where it’s at!! Try it in my Blueberry Lemon Curd Shortcakes, Strawberry Shortcake, No-Churn Balsamic Peach Ice Cream, or Peanut Butter Fluff Cups.

The post How to Make Homemade Whipped Cream appeared first on Budget Bytes.

Thanksgiving dinner is a daunting task, even for experienced cooks. It’s a bit of a logic puzzle figuring out how to prepare ten different dishes with one stove and still have everything hot and delicious when it’s time to eat. Luckily, I enjoy puzzles. So I’ve put together this guide on How to Make an Easy Thanksgiving Dinner for Beginners to help guide any newbies out there, and ease you into the rite of passage that is cooking a Thanksgiving dinner.

How to Plan and Cook Thanksgiving Dinner – A Beginner’s Guide

About This Thanksgiving Dinner Guide

This Thanksgiving Dinner for Beginners plan includes a menu of 11 recipes, including: one appetizer, a cocktail, one main dish, seven side dishes, and one dessert. All the recipes are super simple to accommodate new cooks. You don’t want your first attempt at Thanksgiving dinner to be for a crowd of 20, so this menu serves approximately six people, with some leftovers. Start small, my friends. 

The guide also includes a complete prep schedule to help you get everything completed in time for dinner, no matter what time you like to eat your Thanksgiving meal. This Thanksgiving dinner for beginners can be prepared by one person (I’ve done it!), but if you have helpers, that’s even better.

My newsletter subscribers will also receive a pdf of the menu, prep schedule, and a full grocery list! So if you’re not already a subscriber, subscribe here (it’s free!):

If you want to plan out your own Thanksgiving dinner, or are attending a larger gathering and only need to bring one item, make sure to check out our Holiday Recipes category, and our Friendsgiving Recipe Roundup for more delicious Thanksgiving recipes.

The Shortcuts

I’m all about taking a few shortcuts with Thanksgiving dinner, especially if you’re a beginner. I have included a few simple shortcuts in this plan, to help keep you from pulling out your hair:

• Store bought pie crust – Pie crust is, on its surface, very easy, but it can take some finesse. Finesse can be learned another time, when you don’t have ten other recipes to cook. ;)
• Boxed stuffing mix – The stuffing recipe below uses boxed stuffing mix as a base, but is spruced up with a bunch of fresh ingredients. Wrestling with cubing and drying a huge loaf of bread on Thanksgiving is just more work than necessary. Save the from-scratch stuffing for when you’re only in charge of one dish.
• Roasted turkey pieces – This plan does not include roasting a whole turkey. *pearl clutch* Roasting a whole turkey is a LOT of work. Roasting turkey pieces takes half the time, is way less work, and still insanely delicious. Let’s start there and work up to the whole turkey another year.

Thanksgiving Dinner Menu

Here are the recipes included in this Thanksgiving Dinner for Beginners plan:

Appetizers/Drinks

• Cranberry Cream Cheese Dip
• Cider Mimosas (fill glasses half way with Apple Cider, top off with Brut or Prosecco).

Side Dishes

• Simple Homemade Cranberry Sauce
• Garlic Herb Mashed Potatoes
• Cornbread Muffins (prepare cornbread batter, bake in a muffin tin, 10 muffins, same temperature, 16-18 minutes)
• Apple Walnut Stuffing
• Mushroom Herb Gravy
• Maple Roasted Sweet Potatoes with Pecans
• Lemon Butter Green Beans (double recipe, only one lemon needed)

Main Dish

• Cider Roasted Turkey (double recipe, using a full 4 lb. bone-in, skin-on turkey breast and two drumsticks, roast about 2 hrs. total)

Dessert

• Maple Brown Butter Pumpkin Pie

So, how do you cook all that with just one oven? Let’s take a look…

Thanksgiving Dinner Timeline

The Day Before:

COOK:

1. Maple Brown Butter Pumpkin Pie – cool to room temperature, then cover and refrigerate.
2. Cranberry Cream Cheese Dip (make cranberry sauce, assemble the dip and platter the next day) – you have the option to just make a double batch of the plain cranberry sauce and use that for both the appetizer and a side with dinner (the sauce in the appetizer recipe has jalapeño). 
3. Simple Homemade Cranberry Sauce – cool, then refrigerate.
4. Garlic Herb Mashed Potatoes – cool, then refrigerate. 

PREP:

1. Dice sweet potatoes for Maple Roasted Sweet Potatoes
2. Clean and remove stems on green beans for Lemon Butter Green Beans
3. Chop apple, onion, and Celery for Apple Walnut Stuffing

Thanksgiving Day:

4 HOURS BEFORE:

1. Take 1 stick of butter out of refrigerator to warm to room temperature for Cider Roasted Turkey. 
2. Make Cornbread Muffins. Allow to cool to room temperature.
3. Assemble and serve Cranberry Cream Cheese Dip.
4. Serve Cider Mimosas now, or wait for dinner (save one cup for roasting the turkey).

3 HOURS BEFORE:

1. Preheat the oven to 350ºF for turkey.
2. Assemble Cider Roasted Turkey and begin roasting (will take approx. 2 hrs).

2 HOURS BEFORE:

1. Begin reheating Garlic Herb Mashed Potatoes in a pot on the stove top over low heat (with lid, stir often, and add extra milk to keep it moist, if needed).
2. Cook Apple Walnut Stuffing. Keep it warm in a pot on the stove top with lid.
3. Cook Mushroom Herb Gravy. Pour into a gravy boat, cover with foil. 
4. Assemble Maple Roasted Sweet Potatoes with Pecans to get ready for roasting.

1 HOUR BEFORE:

1. Remove turkey from oven (check internal temperature first), cover with foil, and let rest.
2. Turn oven temperature up to 400ºF. Cook Maple Roasted Sweet Potatoes with Pecans.
3. Cook Lemon Butter Green Beans.

AT DINNER

1. Assemble and serve Cider Mimosas.
2. Enjoy the good food, good company, and good memories!

Don’t forget to subscribe to get the free pdf download of the Thanksgiving for Beginners Meal Plan, including prep schedule AND grocery list!

How to Make Cider Mimosas

Since you’ll have leftover apple cider from the Cider Roasted Turkey Breast, might as well make it into a quick cocktail!

1. Fill champaign flutes half way with apple cider
2. Top off with sparkling wine (I suggest a Brut or other dry sparkling wine)
3. Add a small sprig of rosemary for garnish, then serve!

Got questions? Ask away in the comments below. We’ll do our best to help you troubleshoot!

The post How to Make an Easy Thanksgiving Dinner for Beginners appeared first on Budget Bytes.

There’s nothing quite like fresh pineapple. It’s tangy, sweet, and goes equally as well with savory dishes as it does desserts. And while canned pineapple can work in a pinch for some recipes, fresh pineapple has a far superior flavor and texture. I’ve gotten into the habit of buying up as many pineapple as possible when they’re in season and on sale, and freezing them for later. So, I wanted to teach you how to cut and freeze pineapple, too, so you can take advantage of this amazing fruit, without breaking your budget.

What is a Good Price for Pineapple?

Pineapple has been on sale at Aldi for the past couple of weeks for only $1.49 each, so I’m am taking FULL advantage of it! How do you know if you’re getting a good deal on pineapple? Well, prices do vary from region to region and it will likely always be more expensive in norther regions because it has further to travel, but I consider anything below $2/pineapple to be an exceptional deal.

And make sure you’re always paying attention to whether the pricing is per pound or per item. Pineapples are often 3-4 pounds each, so $1.49/lb. would be quite pricey!

When is Pineapple in Season?

There are several varieties of pineapple grown around the world and they all have different growing seasons, making pineapple available pretty much year round. The most common variety sold in the United States is called the “cayenne” and is in season from late spring through mid-summer, and that’s when I tend to find the best deals. 

How Do I Know When Pineapple is Ripe?

Look for pineapples that smell sweet, but not fermented. They should give a little when squeezed, but not be squishy soft. Cayenne pineapples, the most common variety sold in the U.S., start out green and begin to turn golden yellow from the bottom up as they ripen. Like bananas, people prefer different levels of ripeness. I like mine a little on the tart side, when they’re mostly still green with just the bottom 1/4 to 1/2 turning yellow. The spiky leaves of the pineapple should always be green and firm. If they are brown and dried out, the pineapple is probably past its prime.

How to Cut a Pineapple:

There are several methods for cutting pineapple, but I’ve included step by step instructions for my preferred method. This method can be used to make pineapple chunks or spears, is fast, and easy. I can cut a whole pineapple with this method in about 5 minutes.

Note: Pineapple juice is quite slippery, so please be very mindful of your finger placement at all times while cutting your pineapple.

STEP 1: Cut the top and bottom off the pineapple. This not only removes the stem end and leaves, but it gives you a stable, flat base to keep the pineapple stable as you make the rest of the cuts.

STEP 2: Stand the pineapple on its widest end, and slice off the spiny skin from top down, following the curvature of the pineapple. You’ll need to slice off 1/4 to 1/2-inch deep to get rid of the spines. And don’t worry, if some spines still remain, you can trim them by hand. Avoid cutting too deeply or else you’ll lose too much of the precious pineapple!

STEP 3: Once the skin has been removed, keep the pineapple standing on end and cut it into quarters lengthwise. Take note of the visible core in the center. You’ll be slicing that off each piece in the next step, so make note of how deep the core extends.

STEP 4: The core of the pineapple is very tough and fibrous, so you’ll want to slice that off of each piece. Either keep the pineapple quarter standing on end and slice downward to remove the center point, or lay the pineapple quarter on its side for more stability, and cut the center point off that way. You’ll only need to remove the last 1/2-inch or so.

STEP 5: You now how have four peeled and cored pineapple quarters. You can either slice them lengthwise into spears, or cut them into chunks. To cut them into chunks, slice the pieces lengthwise into 3-4 strips, then cut crosswise into chunks. Use the pineapple chunks fresh, or freeze for later.

How to Freeze Pineapple:

When I cut a fresh pineapple, I often keep half in the fridge for snacking and freeze the other half for later. Here is my super simple method for freezing fresh pineapple.

Line a baking sheet with parchment to keep the pineapple from sticking, then spread the fresh pineapple chunks out over the parchment, making sure they’re not touching one another. Freezing the pineapple spread out on the baking sheet first helps each piece freeze individually, instead of the pineapple freezing into one big ice chunk that you can not use. 

Once the pineapple is frozen solid, transfer them to a large air-tight storage container. Make sure to label and date your frozen pineapple so you don’t forget what it is and when it was frozen! I like to use zip-top freezer bags, but you can freeze in any freezer-safe container. Reusable silicone food storage bags are a great low-waste option.

How Much Does One Pineapple Yield

Pineapples will obviously vary in size, but from my one medium pineapple I got probably about 4-5 cups of pineapple chunks. This is about equal to two store-bought bags of frozen pineapple. All for $1.49! Totally worth the 5 minutes of chopping.

How Long Can You Keep Frozen Pineapple?

I usually try to use up my frozen goods within three months for the best quality, but pineapple in particular holds up extremely well. I just used some pineapple today that I froze ELEVEN MONTHS ago and it was still awesome. It had developed a few ice crystals, but the flavor and texture were still great! If the pineapple begins to look white, dry, or shriveled, that’s when it’s been frozen too long.

The post How to Cut and Freeze Pineapple appeared first on Budget Bytes.

Confession time: sometimes I actually like instant ramen. You know, those cheap little packets of salty noodles that only cost 30¢? I don’t eat them often, maybe once per year, but when I get the craving I’m totally not above grabbing a packet of instant noodles and going to town. Over the years I’ve found 6 easy ways to upgrade instant ramen, like to the point where it might actually qualify as a legit meal, AND use up the leftovers in my kitchen at the same time. So I’m going to share them with you today because it’s a total win-win.

Originally published 12-16-2015, updated 4-25-2019.

Yeah, that’s instant ramen in that bowl in the photo above. And those upgrades were pretty inexpensive.

Now it’s obvious that the best way to upgrade instant ramen is to just get real ramen (from a restaurant or good quality noodles from an Asian grocery store), but that’s not what we’re talking about today.

We’re talking about when your only option, or your preferred option, is the inexpensive little ramen packets that you can find in just about any grocery or convenience store in America. So, when that’s what you’ve got, here’s what you can do!

6 Ways to Upgrade Instant Ramen

1. Use Your Own Broth

Ditch the salty packet of MSG and use your own broth, whatever kind you prefer. I like to use either vegetable or chicken flavored Better Than Bouillon (I do half broth, half water to keep the salt down), but you could also use a homemade bone broth, dashi, or even just some miso mixed with water. Not only does this give you more control over the salt and other ingredients, but it offers you a lot of flavor options!

2. Add Aromatics

3. Sauce it Up

4. Add Vegetables

5. Add a Protein

6. Top it Off

Time to go wild! Top off your ramen with lots of fun goodies to give your bowl flavor, color, and texture. Here are some fun ideas: sriracha, kimchi, sesame seeds, crumbled bacon, nori (dried seaweed), fresh herbs (cilantro, Thai basil, chives), a drizzle of toasted sesame oil, crushed chiles, furikake, or a wedge of lime. 

And that’s it! That’s all it takes to turn a sad little packet of instant noodles to a truly epic bowl that I’m sure I’d probably pay at least $8 for in a restaurant. 

My Favorite Quick Fix Upgrade Combo

The bowl shown in the photos in this post is sort of the ultimate version of how to upgrade instant ramen, but on a regular run-of-the-mill day I kind of go half way between plain and the ultimate version. Here is how I usually upgrade my instant ramen:

 

Print

Upgraded Instant Ramen

When all you have (or want) is one of those little cheap packets of noodles, here are 6 easy ways to upgrade instant ramen and make it a legit meal.  

Cook Time 10 minutes

Total Time 10 minutes

Servings 1 to 2

Calories 547.6kcal

Author Beth - Budget Bytes

Ingredients

• 1/2 Tbsp cooking oil
• 1 clove garlic, minced
• 1/2 tsp grated fresh ginger
• 1 handful sliced mushrooms
• 1 cup vegetable broth
• 1 cup water
• 1 package instant ramen (seasoning discarded)
• 1 handful fresh spinach
• 1 large egg
• 1 green onion, sliced
• sriracha to taste

Instructions

• Add the oil, garlic, and ginger to a small sauce pot and sauté over medium for about one minute.
• Add the sliced mushrooms and sauté for about a minute more.
• Add the broth and water, and bring to a boil.
• Once boiling, add the uncooked ramen noodles. Boil for about 3 minutes, or just until they are tender. Do not overcook the noodles.
• Stir in the spinach until wilted. Turn the heat down to low, crack the egg into the broth, and let sit for about six minutes, or until the egg whites are cooked and the yolk is still runny.
• Transfer the soup to one or two bowls, then top with sriracha and sliced green onion.

Nutrition

Serving: 1Serving | Calories: 547.6kcal | Carbohydrates: 60.1g | Protein: 17.6g | Fat: 26.2g | Sodium: 1238.6mg | Fiber: 3.1g

And then depending on whatever else I have in my kitchen, I might add some other fun stuff in, like in the photos. :)

What About You?

Share your favorite ways to upgrade instant ramen in the comments below! I love reading all the unique and creative combos people come up with for their ramen!

The post 6 Ways to Upgrade Instant Ramen appeared first on Budget Bytes.

Reducing waste in the kitchen is one of the most important ways to keep your food budget in check. Tossing uneaten food into the garbage is just as good as throwing handfuls of cash in the trash, and I don’t know anyone who can afford that (if you can, feel free to throw it in my direction instead of into the garbage, k thx.). Freezing food gives you more time to find uses for your food before it spoils, so I’ve experimented with freezing all sorts of foods and ingredients over the years. After plenty of hits and misses, these are the 10 foods I freeze most often to save money and reduce waste in my kitchen.

But before I get into the foods that I like to freeze, here are a few general tips for freezing food.

Quick Tips for Freezing Food

• Exposure to air is the enemy because it causes moisture to evaporate from your food, which results in freezer burn. So, wrap food tightly, use heavy duty plastic, and remove as much air as possible from bags when possible.
• Chill hot food completely in the refrigerator before transferring it to the freezer. Placing hot or warm food straight into the freezer causes larger ice crystals, which will damage the texture of the food more.
• ALWAYS label and date your food. It’s preemptive strike against frozen mystery packages in the back of your freezer, which will undoubtably end up in the trash.
• Bookmark this chart of storage times for food in the refrigerator and freezer. This will help you determine how long to keep the items in your freezer. And here is a more extensive resource for best practices when freezing food.

10 Foods I Freeze to Save Money and Reduce Waste

1. Cheese

Cheese is always one of the more expensive ingredients I use, so I make sure not to waste a single crumb! Plus, it’s often much less expensive if purchased in a larger quantity, like 16 oz. block or a 2 lb. bag of shreds. Luckily, cheese freezes great! You’ll notice very little, if any at all, difference in the texture after freezing and thawing. Block cheese may become slightly more crumbly, so it’s not as good for making sandwich slices, but it’s still great for shredding, melting, and other uses. 

When I buy a large bag of shreds, I first divide it up into smaller portions, usually 2 cups, and freeze them individually. To thaw, I simply transfer them to the refrigerator one day before I intend to use them. I do the same for block cheese. If I buy a large block, I’ll first divide it into 8oz. portions, like the usual blocks for sale, wrap them tightly in plastic, then place them in a freezer bag. If I’m freezing a half block, like in the photo above, I’ll leave the original plastic on the cheese because it fits so tight and close to the cheese, then place the whole thing in a freezer bag.

Cheese varieties I’ve successfully frozen: cheddar (shredded and block), chevre (soft goat cheese), feta, swiss, Monterey jack/pepper jack.

2. Fresh Ginger

I cook a LOT with ginger, but it gets soft and rubbery pretty quickly in my refrigerator. The solution? Keep a knob or two in the freezer! The flavor is exactly the same and frozen ginger grates much easier than fresh, since the hairy fibers break easily instead of clogging the grater. 

You don’t have to peel your ginger before it’s used, but I do suggest washing it well to make sure there is no dirt in the nooks. If you prefer to peel your ginger, peel it before freezing. I use my ginger so often that it doesn’t have much of a chance to get freezer burn, so I simply pop it into a freezer bag. If you use your ginger a little less often, you may want to wrap it tightly in an extra layer inside the freezer bag.

3. Fresh Spinach 

We’ve all done it. Ambitiously bought a bag of spinach only to watch it slowly wilt in your fridge. Try as I might, it’s not often that I successfully finish an entire bag of spinach before it gives up its life. So when I see the spinach starting to sputter out, I’ll just place the whole bag right into the freezer. Yep! No prep needed, just put it in the freezer (inside a sealable bag). 

Obviously the frozen spinach isn’t good for salads, but it works perfectly for smoothies, adding to soup, sauces, or sautéing (because it wilts when cooked anyway, right?). And because the spinach is so delicate and not dense, I don’t even thaw it before adding to my meals. It goes straight from the freezer to the soup, sauce, or wherever it’s being used.

4. Tomato Paste

If you’ve been around Budget Bytes for a while, you probably already know that I freeze my tomato paste. But, since this one was such a game changer, I want to make sure anyone new here knows this trick. Most recipes only use one, or a few, tablespoons of tomato paste at a time, but one small 6oz. can of tomato paste has about 10 tablespoons in it. So what do you do with the rest? Well, you DON’T throw it away. 

Portion it out into one tablespoon scoops, place them on a parchment lined baking sheet or plate, then freeze until solid. Once solid, transfer to a freezer bag. Then, whenever you need tomato paste for a recipe you can grab one, or however many you need. Again, because they’re so small, I don’t even thaw them. They go straight into my soup or sauce frozen. (See the full post: How to Freeze Tomato Paste)

5. Fresh Lemons and Limes

Okay, this one was a recent game changer for me as well. I love cooking with fresh citrus because it can absolutely transform a dish, but it’s also quite expensive. So when I learned that you can freeze whole lemons and limes for juicing and zesting later, I was finally able to take advantage of the steep discount offered when buying a whole bag instead of one at a time. The texture of the citrus does change once thawed, so you won’t want to use them for slicing or garnishing, but they’re absolutely perfect for zesting and juicing. For more detailed instructions and tips, read my post about How to Freeze Whole Citrus.

6. Bread and Baked Goods

I freeze my bread and baked goods for two reasons: to slow it from molding and to slow me down from eating it so fast! 🤣 When I lived alone, freezing my loaves of sliced bread was a life saver. Instead of having to buy a new loaf every week, I could slowly work on one loaf all month long without it going moldy. Just take a couple slices out at a time, pop them straight into the toaster from the freezer, and you’re good to go. As long as the bread is not too delicate the slices separate quite easily when frozen. If you prefer the bread untoasted, just let it sit at room temperature for about 10 minutes.

Dinner rolls, garlic bread, biscuits, muffins, croissants, quick breads (like banana bread or zucchini bread), tortillas, and just about any other bread item you can think of all freeze beautifully. There are no texture or flavor changes, and most thaw very quickly at room temperature. If your items are home baked, make sure to let them cool completely before freezing to prevent condensation and ice crystals.

7. Leftover Vegetables

I don’t know if I’m the only one, but I always seem to have a half bag of carrots and a half bunch of celery in my fridge. Sometimes I chop them into sticks for snacks throughout the week, but the rest of the time I chop and freeze them to use in soup later. Many soups start with a mirepoix, or a mixture of onion, celery, and carrot. So it makes sense to pre-chop and freeze this mixture ahead of time, then you can just dump them into the soup pot later. Since the vegetables will get soft when sautéed anyway, the softening that occurs from freezing and thawing isn’t noticed.

This can also be done with a mixture of bell peppers and onions, which I like to sauté for use in omelets and sometimes pasta dishes. Or you can do a Holy Trinity mix (bell peppers, onion, celery), for use in Cajun style dishes.

8. Pesto

Whether store bought or homemade, pesto freezes great! Which is awesome because it’s another one of those ingredients that is pretty expensive and seeing it go to waste is an absolute tragedy. To freeze your pesto,  spoon it into an ice cube tray and freeze until solid, then transfer to a freezer bag for longer storage. Or, spoon it into a freezer bag, remove as much air as possible, and spread the pesto flat. Freeze it in a flat layer in the bag, then pieces can be broken off and thawed as needed.

9. Cooked Rice and Grains

Batch cooking your grains, especially those with a longer cook time like whole grains, can save you a lot of time later. Cook up a large portion of rice, bulgur, quinoa, or whatever your favorite grain is, then divide into single serving portions, chill completely in the refrigerator first, then transfer to the freezer for long term storage. The frozen rice or grain thaws quickly in the microwave so you can make a fast bowl meal any night of the week!

The trick to keeping the cooked rice or grain safe is to cool it quickly and immediately after cooking. Dividing it into smaller portions before chilling ensures that it will cool fast and prevent bacterial spores from budding. I typically use quart-sized freezer bags to freeze my rice portions, again removing as much air as possible from each bag.

10. Wine

If you’re a lightweight like me and can’t finish a whole bottle of wine in one sitting, freezing the leftovers for cooking is a really smart trick. That way you’ll always have little portions of wine on hand for pan sauces or deglazing the pot when making stews and meat sauces. Wine creates absolute flavor magic in sauces, so if you’ve got it, don’t waste it! Pour it into an ice cube tray then transfer to a freezer bag once solid. You won’t be sorry!

What About You?

What are your favorite items to stash in the freezer for later? Share them with the group in the comments below so we can all learn from each other. :)

The post 10 Foods I Freeze to Save Money and Reduce Waste appeared first on Budget Bytes.

One of the biggest hurdles most people encounter when contemplating a vegetarian lifestyle, or even just practicing a “meatless Monday” is the question, “Where would I get my protein?” So I wanted to write this quick, non-definitive guide to plant based proteins to show that it’s a lot easier than you think. I’ve rounded up these five food groups, which can provide a good source of plant-based proteins and, when used in a balanced and varied diet, can provide all the protein you need.

We tend to box food into groups like “carb” “fat” or “protein,” but the truth is that most foods contain a mixture of these nutrients. So I’m hoping you’ll find some surprise protein sources in the list below, which will in turn give you more options and flexibility when creating your budget-friendly meals. Replacing some or all animal proteins with plant proteins can be very cost effective, and has been a valuable strategy for keeping my budget in check over the years.

The nutrient values listed in the examples below are estimates and have been sourced from the USDA Food Composition Databases.

5 Easy Sources of Plant-Based Protein

Pictured: Vegetarian 15 Bean Soup

Beans and Lentils

Beans and lentils are probably the most commonly known source of plant-based protein, and my favorite way to increase the protein content of my food while keeping costs low. Beans and lentils are extremely inexpensive, provide a ton of nutrients like fiber and minerals, and are very shelf stable.

How to Use Beans and Lentils

One of my favorite cost-cutting tricks is to replace half of the ground meat in recipes with either lentils or black beans (see: Sloppy Joe’s Plus, Baked Beef and Black Bean Tacos, Snap Challenge One Pot Chili Pasta). Beans and lentils also make the most hearty and satisfying soups and stews. Some of the least expensive and most loved recipes on this website are bean or lentil based soups. Plus, they also tend to be very easy to make (see: Winter Lentil Vegetable Stew, Slow Cooker Lentil Vegetarian Chili, Smoky Potato and Chickpea Stew). But beans aren’t just for soups and stews. Browse my entire collection of Bean Recipes and Lentil Recipes for more ideas.

Examples of Bean Protein Contents (per 1/2 cup cooked):

• Chickpeas – 7 grams
• Kidney Beans – 7.5 grams
• Brown Lentils – 9 grams
• Black Beans – 7.5 grams

Pictured: Soy Marinated Tofu Bowls

Soy

While technically a bean, there are so many different soy based products available on the market that I decided it needed a mention of its own. In addition to the fresh whole bean form (often called edamame), soy beans can be made into tofu, tempeh, soy milk, and more. Soy products are generally less expensive than meat and because their popularity has been booming over the past few decades, they can be found in most major grocery stores. This wide range of products makes it easy to work a little more soy into your meal plan.

How to Use Soy Products

Frozen, shelled Edamame makes an easy protein filled snack, or they can be added to salads or bowl meals (see: Sesame Slaw, Spicy Tuna Guacamole Bowls). Tofu has a very unique texture that can take some getting used to, but once you do it’s quite versatile. I use it in stir fries, dips, sandwiches, and more (see: Pan Fried Sesame Tofu with Broccoli, Curried Tofu Salad, BBQ Tofu Sliders). If you’re not a fan of tofu’s texture, definitely check out tempeh, which is a fermented soy bean product. It’s a great addition to stir fries, sandwiches, and more (see: Sweet and Spicy Tempeh Bowls, Buffalo Tempeh Sandwiches). Soy milk can be used in many recipes in place of dairy milk, although it can be a little less creamy, so the results may be subjective. I think soy milk works great in recipes like overnight oats, baked oatmeal, and smoothies (see: Golden Milk Overnight Oats, Pumpkin Smoothie, Oatmeal Cookie Baked Oatmeal).

Examples of Soy Product Protein Contents:

• Shelled Edamame (1/2 cup) – 9 grams
• Extra Firm Tofu (3 oz.) – 9 grams
• Tempeh (3 oz.) – 16 grams
• Soy Milk (1 cup) – 7 grams

Pictured: Parsley Salad with Almonds and Apricots

Whole Grains

Most people think of grains as a “carb” but when you consume them in whole form, they can provide a significant amount of protein as well. Like beans and lentils, whole grains are very inexpensive and shelf stable, making them a budget powerhouse ingredient. Build your meals on a base of whole grains and you’ll have a very filling meal that costs just pennies. Brown rice is a common whole grain, but you should also consider branching out to other grains like quinoa (technically a seed, but cooked and used like a grain), farro, and bulgur (cracked wheat). And of course there is the always versatile oat!

How to Use Whole Grains

Cooked and cooled grains make an excellent addition to salads, taking them from a “side” to a “main dish” (see: Roasted Cauliflower and Quinoa Salad,  Parsley Salad with Almonds and Apricots, Mediterranean Farro Salad with Spiced Chickpeas). I also love switching up the base for my bowl meals to include a variety of grains (see: Soy Marinated Tofu Bowls, Sweet Potato Grain Bowls with Green Tahini Sauce). Grains make a great breakfast, too! In addition to the million ways to use oats, I’ve enjoyed both quinoa and farro for breakfast (see: Apple Nut Quinoa, Banana Nut Breakfast Farro).

Examples of Whole Grain Protein Contents:

• Quick Oats (1 cup cooked) – 6 grams
• Oat Bran (1 cup cooked) – 7 grams
• Bulgur (1 cup cooked) – 5.5 grams
• Brown Rice (1 cup cooked) – 5.5 grams
• Quinoa (1 cup cooked) – 8 grams

Vegetables

Vegetables are usually the last place people expect to find significant amounts of protein, but some vegetables contain a surprising amount! Add fresh or frozen vegetables to your pastas, salads, soups, casseroles, and more. I keep frozen vegetables on hand at all times to add to whatever I might be cooking for a quick nutrient boost. Here are some vegetables that you can add to your plate to help to your daily protein intake:

• Russet Potatoes (large, 3-4.25″, baked) – 8 grams
• Broccoli (1 cup cooked) – 4 grams
• Sweet Peas (1 cup cooked) – 5 grams
• Kale (1 cup cooked) – 3.5 grams
• White Mushrooms (1 cup raw) – 3 grams
• Brussels Sprouts (1 cup cooked) – 4 grams
• Spinach (1 cup cooked) – 5 grams

Pictured: Make Ahead Seeded Oats

Nuts and Seeds

Nuts and seeds are a concentrated source of plant-based protein, but they are also one of the most expensive. Luckily they’re fairly shelf stable, and can often be kept in the freezer for even longer periods. In addition to protein, nuts and seeds provide plenty of fiber, healthy fats, and minerals. Whether you’re using nut butters or whole nuts and seeds, adding just a tablespoon or two to your meals each day can go a long way.

How to Use Nuts and Seeds

I like to stir chia, hemp, or flaxseeds into my morning oats or smoothies (see: Make Ahead Seeded Oats, No Sugar Added Blueberry Almond Overnight Oats, Pumpkin Smoothie). I’ve also been successful in adding seeds to a variety of baked goods, like my Seeded No-Knead Bread or Apple Flax Muffins. Sunflower seeds and pumpkin seeds are great for adding to salads and bowl meals for extra crunch. And of course there are nut butters, which are great for much more than toast! I use peanut butter in sauces, stews, and baked goods (see: Spicy Coconut Vegetable Stir Fry, African Peanut Stew, Peanut Butter Brownie Baked Oatmeal).

Examples of Nut and Seed Protein Contents:

• Peanut Butter (2 Tbsp) – 7 grams
• Almond Butter (2 Tbsp) – 7 grams
• Chia Seeds (1 oz.) – 4.5 grams
• Flaxseed (2 Tbsp ground) – 2.5 grams
• Hempseed (2 Tbsp, hulled) – 6.5 grams
• Pumpkin Seeds (2 Tbsp) – 5 grams

And that’s it! With all of these choices you can switch up your protein sources often and find a mix that fits your budget, taste buds, and dietary needs.

If you’re a veteran of the vegetarian lifestyle, share your favorite plant-based protein sources in the comments below so we can all learn from each other! 

The post 5 Easy Sources of Plant-Based Protein appeared first on Budget Bytes.

I always get requests to make spaghetti squash recipes, but never get the chance because spaghetti squash is always so expensive around here. But the other day I happened upon a spaghetti squash sale for $0.99/lb. (organic, too!), so I jumped on it. Spaghetti squash can be quite large and awkward to cut and cook, and in such cases a slow cooker can be extremely helpful. So, for all of you who have struggled with spaghetti squash, let me introduce you to Slow Cooker Spaghetti Squash. Set it and forget it! 

Slow Cooker Spaghetti Squash

What the Heck is a Spaghetti Squash??

Never heard of spaghetti squash? Well you’re in for a surprise. This amazing vegetable has flesh that separates into spaghetti-like strands once cooked. It looks like a yellow blimp, or a rounded football, and contains seeds in the center very much like a pumpkin. Word on the street is that you can clean and roast the seeds just like pumpkin seeds, but I didn’t get many out of mine so it didn’t see worth the effort.

Once cooked many people use the noodle-like strands just as you would regular spaghetti. It’s a great low-carb alternative, a good way to increase your vegetable intake, and will give you plenty of fiber. ;) Check out the full nutritional profile of Spaghetti Squash here.

Spaghetti squash come in all sizes, so each will take a different amount of time to cook and yield a different number of servings. I’ve seen them small and round, at about 2 lbs., all the way up to the monster I was working with today at over 5 lbs. This big squash took about 5 hours in my slow cooker and yielded about 6 cups of mock-spaghetti (about $0.89 per one cup serving).

Buying Spaghetti Squash on a Budget

The tricky thing about spaghetti squash is that even though the per-pound price is low, those suckers can be huge and the price adds up quickly, so watch out! Play close attention to whether they are priced per-pound or per-item. When priced per pound, always look for the smallest spaghetti squash possible, or when you’re lucky enough to find them priced per-item, look for the largest squash available.

Why Slow Cooker Spaghetti Squash?

Step by Step Photos

The first step is to clean the outside of the spaghetti squash well. Next, use a paring knife to poke several holes in the skin of the squash so that steam can escape as it cooks. My poor squash must have gotten damaged in the ride home because when I took it out today I found a hairline crack all around the outside. But that’s okay, the crack just acted as another steam vent.

Next just place the squash in your slow cooker. My slow cooker is either a 5 or 6 quart (not sure, I’ve had it forever) and this 5 lb. squash barely fit end to end. It also came within millimeters of hitting the lid. Close call.

Place the lid on the cooker and turn it on to high. And then walk away. The total cooking time will depend on how large the squash is. I’d recommend a minimum 3 hours on high (5-6 hours on low), and then add an extra hour for every pound over 3 pounds. The thick ceramic walls of the slow cooker act as a mini-oven and slowly bake the squash.

Since the cook time is NOT an exact science, here is how you can tell it’s done. Press into the skin firmly with your finger (it will be hot, so do this quickly or cover your finger with a towel). If the skin dents in, it’s done. If the exterior is still hard and does not give at all to your pressure, it needs more time. It will not be “soft” per se, but it will dent like the bumper of a car.

You should also be able to smell that characteristic slightly sweet cooked squash smell. Of course if you’re not familiar with that smell that won’t help, but for those of you who are, that’s another clue. Once it’s done, carefully lift it from the slow cooker onto a cutting board to cool. It probably won’t cool if left in the slow cooker because the ceramic holds a lot of residual heat.

Once it’s cool enough to handle, cut it in half along the equator, not end to end. The reason you want to cut it along the midline is that the strands run around the squash horizontally. If you cut it end to end you’ll be cutting the strands in half and will have very short segments. Cutting around the equator keeps the long strands intact and gives you more of a spaghetti-like feel. Use a spoon to scrape the seeds out of the center. You may get a few of the strands with the seeds, but that’s okay.

Once the seeds are removed, use a fork to pull the strands away from the tough skin. This is the fun part.

And now the spaghetti squash is ready to eat! It doesn’t taste like much on its own, but you can do so much with it. Just like real pasta, I like it with a bit of butter, herbs, and Parmesan. Marinara is a classic choice as well. 

Feel free to share your favorite way to eat spaghetti squash in the comments below to help newbies out. And what did I make with my spaghetti squash? Southwest Spaghetti Squash Bowls!

The post How to Make Slow Cooker Spaghetti Squash appeared first on Budget Bytes.

Basic spice blends can be super helpful when trying to pull together a quick weeknight dinner. They can transform boring meat or vegetables into something new and crave-worthy, and pull you out of your dinner rut. I’ve been asked to create a collection of simple spice blends, and having lived in south Louisiana for 16 years, I knew Homemade Cajun Seasoning had to be on the list! This spice blend is spicy, smoky, full of savory herbs, and will add serious flavor anywhere it’s added. Read on to see how versatile this seasoning blend is below…

How to Make Homemade Cajun Seasoning

How to Use Cajun Seasoning

Cajun seasoning is extremely versatile! Try sprinkling this seasoning blend on:

• grilled, baked, or pan-seared meat or seafood
• roasted vegetables and potatoes
• chicken or potato salads
• pasta
• soup
• beans
• dips (sour cream based dips, bean dips, or cheese sauces)

It’s such a great all-purpose blend that you can almost add it to anything! Check out how I used it in my One Pot Creamy Cajun Chicken Pasta. I also use a slight variation on this blend to make my Blackened Shrimp Tacos,  Blackened Shrimp Pasta, and Cajun Cabbage and Noodles.

Store Bought vs. Homemade Cajun Seasoning

So when should you mix up your own spice blend vs. buying a pre-mixed bottle from the store? IMHO, if it’s something you don’t use often (less than 2-3 times per month), I don’t suggest buying a bottle pre-mixed. It’s much better to mix it up yourself, as needed, so the remainder doesn’t go to waste. If it’s something I use on a very regular basis, I’m more open to buying a pre-mixed blend because I know it will get used and it saves me time not having to measure out 6-8 spices every time I want to use it.

Salt Content

The other major thing to consider when comparing store bought Cajun Seasoning and this homemade version  is the salt content. Some store bought Cajun seasonings contain a lot of salt. I tend to use those more like a seasoning salt, adding them to food at the table or after cooking. Because this homemade blend is much lower in salt, I can add it liberally to food during the cooking process, without accidentally over salting. My blend has just enough salt to help the flavors pop.

Is Cajun Seasoning Spicy?

Traditionally yes, but it doesn’t have to be! Since you’re mixing up your Cajun Seasoning from scratch you can control the heat. Simply reduce the amount of cayenne pepper up or down to make this blend as spicy or mild as you like.

Print

Homemade Cajun Seasoning

This homemade Cajun Seasoning is spicy, smoky, and will add TONS of flavor to your meat, vegetables, beans, pasta, and more. 

Total Cost $0.57 per batch

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 recipe

Calories 7.75kcal

Author Beth - Budget Bytes

Ingredients

• 2 tsp smoked paprika $0.20
• 1 tsp oregano $0.10
• 1 tsp thyme $0.10
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/4 tsp cayenne pepper $0.02
• 1/4 tsp black pepper $0.02
• 1/4 tsp salt $0.02

Instructions

• Combine all the ingredients and use immediately to season food, or store in an air-tight container, away from sunlight.

Notes

*This seasoning is moderately spicy. You can control the heat by either adding more or less cayenne pepper. 

Nutrition

Serving: 2Tbsp | Calories: 7.75kcal | Carbohydrates: 1.65g | Protein: 0.25g | Fat: 0.1g | Sodium: 415.9mg | Fiber: 0.35g

No step by step photos this time, because there is only one step! Mix all the ingredients together and go! 😅

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