Turkey Taco Salad

This Turkey Taco Salad is an easy, light, and fresh dinner that’s flexible enough to feed all your family members. Mix and match your favorite taco salad toppings, or just use up what you have in your fridge!

The post Turkey Taco Salad appeared first on Budget Bytes.

Winter is full of lots of heavy, slow cooked, or stewed comfort foods and right around this time every year I start craving something lighter and more fresh. Enter this super simple Turkey Taco Salad. It comes together quickly, it gives me all the flavors I need, and it’s still super filling. Oh, and did I mention how flexible it is? Read on for tons of ideas for substitutions and add-ins!

Creamy avocado dressing being poured over a turkey taco salad from a mason jar

Dressing Options

I used my homemade Creamy Avocado Dressing for this taco salad, but you can definitely swap that out with your favorite creamy salad dressing. A taco or chipotle flavored ranch, green goddess dressing, or even a tangy Catalina dressing would all be great.

Can I Substitute the Ground Turkey?

Yes, this recipe works great with ground beef or pork, or you can even make it vegetarian using tempeh. To use tempeh, simply crumble the tempeh into a skillet, add a cup of water, and let the tempeh simmer until the water mostly evaporates, then add the taco seasoning and continue to sauté for a couple minutes more.

Other Add-ins and Substitutions

Taco salads are so flexible! Here are some other ingredient ideas that you can use in place of or in addition to anything listed in the recipe below:

Close up side view of turkey taco salad in a serving bowl
overhead view of turkey taco salad drizzled with creamy avocado dressing

Turkey Taco Salad

This Turkey Taco Salad is an easy, light, and fresh dinner that's flexible enough to feed all your family members, no matter how picky!
Total Cost $11.29 recipe / $2.82 serving
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 476.45kcal
Author Beth – Budget Bytes

Ingredients

Creamy Avocado Salad Dressing

  • 1 avocado $0.89
  • 1/2 cup sour cream $0.24
  • 1 clove garlic $0.08
  • 1/4 tsp salt $0.02
  • 2 Tbsp fresh lime juice $0.50
  • 1/4 bunch fresh cilantro $0.20
  • 1/4 cup water $0.00

Taco Seasoned Turkey

  • 1/2 Tbsp olive oil $0.08
  • 1 lb. ground turkey $3.49
  • 2 Tbsp taco seasoning* $0.67

Salad

  • 1 head romaine lettuce $0.86
  • 1 cup frozen corn $0.35
  • 1 pint grape tomatoes $1.99
  • 1 jalapeño (optional) $0.18
  • 2 oz. shredded cheddar $0.85

Instructions

  • Make the salad dressing first so the flavors have time to blend. Peel the avocado and remove the pit. Add the avocado to a food processor or blender along with the sour cream, garlic (minced), salt, lime juice, cilantro, and water. Purée until smooth. Refrigerate the dressing until ready to use.
  • Next, cook the taco seasoned turkey. Add the olive oil to a large skillet and heat over medium. Once hot, add the ground turkey and cook, breaking it into pieces as you stir. When it's about half-way cooked, add the taco seasoning and continue to stir and cook until the turkey is cooked through.
  • Thaw the frozen corn (I use the microwave). Wash and chop the romaine lettuce, rinse and drain the black beans, slice the grape tomatoes in half, slice the jalapeño, and shred the cheddar cheese.
  • To build the salad, lay a bed of the chopped lettuce in each bowl, top with beans, corn, tomatoes, cheese, seasoned turkey, and a few slices of jalapeño. Drizzle the creamy avocado dressing over top and enjoy!

Notes

*I used my own homemade taco seasoning, but you can use a store-bought taco seasoning packet, if you prefer.

Nutrition

Serving: 0.25recipe | Calories: 476.45kcal | Carbohydrates: 37.55g | Protein: 32.93g | Fat: 23.2g | Sodium: 1044.28mg | Fiber: 11.95g
Half-tossed turkey taco salad in a serving bowl with salad tongs

How to Make Turkey Taco Salad – Step by Step Photos

finished avocado dressing in the food processor

Make the creamy avocado dressing first, so the flavors have a few minutes to blend. In a food processor or blender, combine 1 avocado (peeled and pit removed), ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, ¼ bunch cilantro, and ¼ cup water. Process until smooth. Refrigerate the dressing until ready to use.

ground turkey cooking in a skillet with taco seasoning being sprinkled over top

Add ½ Tbsp olive oil to a large skillet and heat over medium. Add 1 lb. ground turkey and break it into pieces as it cooks. When it’s about half-cooked, add 2 Tbsp taco seasoning (or one store-bought taco seasoning packet) and continue to cook and stir until the turkey is cooked through.

seasoned ground turkey in the skillet

Set the cooked, seasoned taco meat aside.

turkey taco salad toppings in bowls: beans, corn, cheese, tomatoes, jalapeño

While the turkey is cooking, you can begin to prepare the rest of the toppings. Rinse and drain one 15oz. can of black beans, thaw 1 cup frozen corn (I use the microwave), slice 1 pint of grape tomatoes in half, shred about 2 oz. of cheddar, and slice one jalapeño.

Chopped Romaine lettuce in a serving bowl

Also, wash and chop one head of Romaine lettuce. To begin building your salad, place the chopped lettuce in the bottom of a large serving bowl (or you can create four smaller single-serving salads).

Beans being poured onto the salad with corn, tomatoes, and cheese

Start adding the toppings: corn, tomatoes, shredded cheddar, and black beans.

turkey taco meat and jalapeños added to the salad

Top with the turkey taco meat and sliced jalapeños…

Creamy avocado dressing being poured over the salad

And finally, drizzle your creamy avocado dressing over top and enjoy!

Side view of turkey taco salad in a serving bowl with the jar of dressing in the back

The post Turkey Taco Salad appeared first on Budget Bytes.

Creamy Avocado Dressing

This tangy and creamy avocado dressing is great drizzled over salads, sandwiches, wraps, bowl meals, nachos, tacos, fresh vegetables, and more.

The post Creamy Avocado Dressing appeared first on Budget Bytes.

If you’re a fan of my Lime Crema, I think you’re going to also love this Creamy Avocado Dressing. It has the same bones as the Lime Crema, but is dressed up with a few more flavors to really make it a flavor bomb. This dressing comes together super fast, so you can make it fresh on the spot whenever needed.

P.S. It’s great on a lot more than just salads!

Creamy avocado dressing in a mason jar with a black spoon in the center

What’s in Creamy Avocado Dressing

This recipe is SO simple. It starts with the same ingredients as my Lime Crema: sour cream, garlic, lime, and salt. Then I added an avocado and fresh cilantro to freshen it up and make it a total flavor bomb. It’s so simple, but SO good.

Do I Need a Food Processor?

I found my food processor to be the easiest tool in my kitchen to make this dressing, but it is definitely soft and fluid enough to use a good blender if you have one. This recipe makes about one cup, so you’ll need something with at least a 1.5 cup capacity to allow for movement.

How to Serve Creamy Avocado Dressing

I used this avocado dressing on a really great taco salad (recipe coming later this week!), but I found myself dipping all sorts of vegetables into the jar throughout the rest of the day. This dressing is so good that I was looking for anything and everything to dip into it!

Try this dressing on your sandwiches, wraps, tacos, salads, nachos, bowl meals, fresh vegetables, and more!

Creamy avocado dressing dripping off a spoon into a bowl
Creamy avocado dressing dripping off a spoon into a bowl

Creamy Avocado Dressing

This tangy and creamy avocado dressing is great for both salads and for dipping your favorite vegetables. Mixes up in minutes!
Total Cost $1.93 recipe / $0.48 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 ¼ cup each
Calories 122.88kcal
Author Beth – Budget Bytes

Ingredients

  • 1 avocado $0.89
  • 1/2 cup sour cream $0.24
  • 1 clove garlic, minced $0.08
  • 1/4 tsp salt $0.02
  • 2 Tbsp fresh lime juice (1 lime) $0.50
  • 1/4 bunch fresh cilantro $0.20
  • 1/4 cup water (or as needed) $0.00

Instructions

  • Add the avocado, sour cream, minced garlic, salt, lime juice, and cilantro to a food processor or blender. Puré until smooth.
  • Add water, 1-2 Tbsp at a time, and purée again until it reaches your desired consistency (leave thicker for a dip, add more water for a pourable dressing).

Nutrition

Serving: 0.25cup | Calories: 122.88kcal | Carbohydrates: 5.58g | Protein: 1.6g | Fat: 11.3g | Sodium: 160.63mg | Fiber: 2.6g

How to Make Creamy Avocado Dressing – Step by Step Photos

Avocado dressing ingredients in a food processor

Add 1 avocado, ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, and ¼ bunch cilantro to a food processor or blender.

finished avocado dressing in the food processor

Purée until smooth. Add water, 1-2 Tbsp at a time, and purée again until the dressing reaches your desired consistency. To use as a dip, leave it thick and don’t add any water. For a more pourable dressing, add about ¼ cup water.

Creamy avocado dressing in a bowl with a black spoon in the center

Serve over your favorite salad, tacos, nachos, wrap sandwiches, chips, or fresh vegetables!

The post Creamy Avocado Dressing appeared first on Budget Bytes.

Gochujang Tuna Salad

Add some extra umami heat to your lunch with this simple and tasty gochujang tuna salad.

The post Gochujang Tuna Salad appeared first on Budget Bytes.

I’ve been having so much fun working my way through a big tub of gochujang that I bought a while back, adding it to random things I’m eating and discovering how much flavor it can bring to my meals. My latest experiment was gochujang tuna salad. It creates a uniquely savory and spicy tuna salad that is great for sandwiches, wraps, or just stuffing into crunchy vegetables!

a bowl of gochujang tuna salad on a board with vegetables

What is Gochujang?

Gochujang is a Korean chile paste made with chile peppers, rice, fermented soybeans, and salt. It kind of reminds me of a spicy version of miso. Gochujang is really starting to trend in the U.S. because of its uniquely sweet-salty-spicy and UMAMI flavor, and because we’re all kind of over our infatuation with sriracha and looking for the next best thing. You can usually find a tub or tube of gochujang in the international aisle of most major grocery stores (I used this one), or if you’re really adventurous, try making your own homemade gochujang!

Scroll down to the step by step photos section below the recipe to see images of what gochujang looks like.

How to Serve Gochujang Tuna Salad

As with most tuna salad, this tuna salad can be made into a sandwich or wrap, scooped up with crackers or vegetables, or you can even serve it in little lettuce cups (maybe topped with some shredded carrot).

Try These Other Tuna Salad Flavors

Love to jazz up your tuna salad? Try these other tuna salad variations:

gochujang tuna salad stuffed into a celery stick
A bowl of gochujang tuna salad surrounded by vegetables and a celery stick dipped in the center

Gochujang Tuna Salad

Add some extra umami heat to your lunch with this simple and tasty gochujang tuna salad.
Total Cost $2.52 recipe / $0.63 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 ½ cup each
Calories 184.1kcal
Author Beth – Budget Bytes

Ingredients

  • 1/4 cup mayonnaise $0.10
  • 1 Tbsp gochujang $0.23
  • 1 12oz. can chunk light tuna in water $1.99
  • 2 green onions, sliced $0.20

Instructions

  • First, stir the mayonnaise and gochujang together until smooth.
  • Drain the tuna well, then add it to the gochujang mayonnaise mixture, along with the sliced green onions. Stir until the tuna is evenly mixed with the mayonnaise. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 0.5cup | Calories: 184.1kcal | Carbohydrates: 3.83g | Protein: 17.28g | Fat: 11.18g | Sodium: 498.58mg | Fiber: 0.43g

How to Make Gochujang Tuna Salad – Step by Step Photos

Front view of gochujang container

This is the type of gochujang that I used. It comes in a tub and lasts next to forever in the fridge. I got this at Kroger, which actually had 2-3 different brands available.

Close up view of gochujang paste

And this is what it looks like inside. It’s a thick, red paste. It looks (and tastes) like a spicy version of miso.

mayonnaise and gochujang mixed together in a bowl

Because gochujang is so thick, you’ll want to mix it together with the mayonnaise first. Combine ¼ cup mayonnaise and 1 Tbsp gochujang and stir until smooth.

tuna and green onions added to the bowl

Drain one 12oz. can of chunk light tuna in water and slice two green onions. Add both to the gochujang mayonnaise.

finished gochujang tuna salad

Stir the tuna and green onions into the gochujang mayonnaise until evenly combined.

A bowl of gochujang tuna salad surrounded by vegetables and a celery stick dipped in the center

Enjoy with vegetables, crackers, as a sandwich, or a wrap!

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Hearty Black Bean Quesadillas

These super tasty Black Bean Quesadillas have been a runaway Budget Bytes hit since they were first posted in 2012. The spicy mix of cheese, beans, corn, cilantro, and onion makes and incredibly flavorful quesadilla that’s perfect for dipping in some cool sour cream or salsa. Make up an entire batch and freeze some for […]

The post Hearty Black Bean Quesadillas appeared first on Budget Bytes.

These super tasty Black Bean Quesadillas have been a runaway Budget Bytes hit since they were first posted in 2012. The spicy mix of cheese, beans, corn, cilantro, and onion makes and incredibly flavorful quesadilla that’s perfect for dipping in some cool sour cream or salsa. Make up an entire batch and freeze some for later!

Originally posted 2-19-2012, updated 1-12-2021.

A stack of black bean quesadillas on a tray with a dish of sour cream behind them

Why I’m In Love with These Quesadillas ❤️

I love these quesadillas for three reasons:

  • they’re bursting with flavor
  • incredibly EASY to make 
  • perfect for the freezer!

Students and other busy people take note: this recipe is perfect for you!

I called them “hearty” black bean quesadillas because they are surprisingly filling. I hastily ate two and then promptly felt like my belly was not just full, but full-full. This is one of those vegetarian recipes that meat-eaters won’t feel deprived when eating. Promise.

How to Freeze Hearty Black Bean Quesadillas:

Just fill and fold your quesadillas, but before you cook them, stack them with parchment paper in between each quesadilla. Place the stacked quesadillas in a gallon-sized freezer bag (or two) and pop them into the freezer. When you want to eat one, take a quesadilla out of the freezer and reheat it slowly over medium-low heat until the outside is crispy and the inside has melted. Using a lower heat gives the black bean quesadilla time to thaw and heat on the inside before the outside overcooks or burns.

Or, for a faster method, microwave from frozen for 30-60 seconds, or until the inside is thawed, then finish in a skillet to crisp up the outside and melt the cheese on the inside. 

What Kind of Taco Seasoning to Use

To make these black bean quesadillas super fast and easy, you can use a packet of store-bought taco seasoning. Or, if you have a well-stocked spice cabinet, you can use my homemade taco seasoning recipe

black bean quesadillas layered on a serving tray, sprinkled with cilantro

A stack of black bean quesadillas on a serving tray

Hearty Black Bean Quesadillas

These Hearty Black Bean Quesadillas are an easy vegetarian snack or light meal that are filling, flavorful, and freezer-friendly!
Total Cost $4.70 recipe / $0.47 per quesadilla
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 quesadillas
Calories 289.24kcal

Ingredients

  • 1 15oz.can black beans $0.49
  • 1 cup frozen corn $0.20
  • 1/2 cup red onion $0.22
  • 1 clove garlic $0.08
  • 1/4 bunch fresh cilantro (about ½ cup chopped) $0.20
  • 2 cups shredded cheddar cheese $1.69
  • 1 batch taco seasoning* $0.67
  • 10 flour tortillas (7-inch diameter) $2.00

Instructions

  • Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
  • Finely dice the onion, mince the garlic, and roughly chop the cilantro.
  • Add the onion, garlic, cilantro, shredded cheddar, and taco seasoning to the bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.
  • Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy and the cheesy filling has melted. Slice into triangles then serve.
  • To freeze the quesadillas, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

Video

Notes

* I used my homemade taco seasoning here, but you can use a store-bought packet of taco seasoning if needed.

Nutrition

Serving: 1quesadilla | Calories: 289.24kcal | Carbohydrates: 34.29g | Protein: 12.19g | Fat: 11.58g | Sodium: 833.43mg | Fiber: 5.29g

Scroll down for the step by step photos

Overhead view of black bean quesadillas on a serving tray with a dish of sour cream

 

How to Make Black Bean Quesadillas – Step By Step Photos

Corn and black beans in a bowl
Add 1 cup frozen corn (no need to thaw) and one 15oz. can of black beans (drained) to a large bowl.

Onion, garlic, and cilantro added to the bowl
Next, finely dice about ½ cup red onion, mince one clove of garlic, and roughly chop about ¼ bunch fresh cilantro. These ingredients are super flexible, so you don’t need to be exact on the measurements. 

Taco seasoning spices in a small wooden bowl

You can use either one packet of store-bought taco seasoning, or make your own using my Homemade Taco Seasoning recipe. 

Cheddar and taco seasoning added to the bowl
Add the taco seasoning and 2 cups shredded cheddar cheese to the bowl. The cheese is the “glue” that holds the quesadillas together.

stirred quesadilla filling in the bowl with a fork
Stir the ingredients until everything is mixed. 

A tortilla being filled with the bean and cheese mixture
Now it’s time to stuff the quesadillas. You’ll need about 10 7-inch diameter flour tortillas for these quesadillas (the tortillas I had today were slightly larger so my quesadillas ended up being a bit thinner). Place a half cup of filling in each tortilla and fold it over. You can either cook them or freeze them at this point (see instructions for freezing in the post above the recipe).

quesadillas cooking in a skillet
To cook the black bean quesadillas, place the quesadilla in a skillet over medium heat and cook on both sides until golden brown, crispy, and the filling has melted. I don’t use any sort of oil or butter, but you certainly can if you want more of a fried finish to the quesadillas.

cut quesadillas on a cutting board
Slice then serve! You can slice each quesadilla into two or three pieces. I find that if I cut starting on the outside edge going in toward the center fold, I get less of the filling oozing out. A pizza cutter also works great!

Overhead view of cut black bean quesadillas on a baking sheet

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Honey Mustard Wings

I used to hate chicken wings. But, OMG, I think I’m officially a convert. These crispy, oven-baked honey mustard wings are so seriously delicious that I’ve craved them every day since I first made them. The simple oven baking technique delivers a surprisingly crispy skin without having to brave hot deep fryer grease, and my basic Honey Mustard Sauce makes an incredible glaze.

The post Honey Mustard Wings appeared first on Budget Bytes.

I used to hate chicken wings. But, OMG, I think I’m officially a convert. These crispy, oven-baked honey mustard wings are so seriously delicious that I’ve craved them every day since I first made them. The simple oven baking technique delivers a surprisingly crispy skin without having to brave hot deep fryer grease, and my basic Honey Mustard Sauce makes an incredible glaze. You just have to try them.

Two trays with honey mustard wings, broccoli, and cups of sauce

Yes, Baked Wings CAN be Crispy

If you fear deep frying, like me, then you’re going to love these baked wings. The trick to getting a nice crispy skin on chicken wings in the oven is the light coating of cornstarch. The cornstarch absorbs some of the fat from the skin as it melts and bakes to an incredibly crispy crunch. It’s just SO EASY and there’s no chance of accidentally burning your face off with splashing grease. ;)

Serve Immediately for Best Results

Kind of like their fried counterpart, these baked honey mustard chicken wings are best when they’re served right after they come out of the oven. If you do need to wait a bit before serving, don’t toss them in the honey mustard sauce until just before serving. The longer the sauce sits on the chicken, the softer the skin will become. For that reason, this recipe is not a great candidate for leftovers.

What to Serve with Honey Mustard Wings

My Honey Mustard Sauce is great for dipping vegetables as well as chicken wings, so I made a little extra so I could serve some broccoli florets along with the wings. You could also do some celery and carrot sticks for more variety. A little bit of classic Creamy Coleslaw would also be a nice side.

Close up of a honey mustard wing being dipped into a cup of honey mustard sauce
Overhead view of honey mustard wings on a tray with broccoli and a cup of sauce

Honey Mustard Wings

These simple oven-baked honey mustard chicken wings are deliciously crispy and are coated in sweet and tangy homemade sauce.
Total Cost $8.04 recipe / $4.02 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 5-6 pieces each
Calories 1154.65kcal
Author Beth – Budget Bytes

Ingredients

Baked Chicken Wings

  • 2 lbs. chicken wings or drumettes $6.97
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1/4 tsp garlic powder $0.02
  • 3 Tbsp cornstarch $0.09

Honey Mustard Sauce*

  • 1/4 cup mayonnaise $0.40
  • 1/2 Tbsp Dijon mustard $0.05
  • 1/2 Tbsp yellow mustard $0.04
  • 1 1/2 Tbsp Honey $0.18
  • 1/2 tsp apple cider vinegar $0.01
  • 1/16 tsp garlic powder $0.01
  • 1/16 tsp paprika $0.01
  • 1/16 tsp salt $0.01
  • 1/8 tsp pepper $0.01

Instructions

  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper or foil, then place two wire cooling racks over top to elevate the chicken wings.
  • In a small bowl, stir together the cornstarch, salt, pepper, and garlic powder. Pat the chicken wings dry, then add them to a bowl with the cornstarch mixture, and stir until the chicken wings are coated.
  • Place the cornstarch coated wings on the prepared baking sheet (on the wire racks). Bake in the oven for 50 minutes, give or take 5 minutes depending on the size of the wings, or until they are light golden brown and the skin is crispy.
  • While the wings are baking, make the honey mustard sauce. Stir together the mayonnaise, Dijon, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and pepper in a bowl.
  • When the chicken wings are finished baking, place them in a clean bowl and pour the honey mustard sauce over top. Stir until the wings are coated. Serve immediately.

Notes

*This recipe makes enough honey mustard to coat the chicken wings. If you’d like enough honey mustard sauce to have extra for dipping, like in the photos, I suggest doubling the sauce ingredients.

Nutrition

Serving: 6wings | Calories: 1154.65kcal | Carbohydrates: 25g | Protein: 79.8g | Fat: 78.8g | Sodium: 1225.75mg | Fiber: 0.45g
Overhead view of honey mustard wings on a tray with broccoli and a cup of sauce

How to Make Honey Mustard Wings – Step by Step Photos

Cornstarch, salt, pepper, and garlic powder in a bowl

Preheat the oven to 400ºF. Line a large baking sheet with parchment paper or foil, then place two wire cooling racks on top (this holds the chicken above the surface of the baking sheet). In a small bowl, stir together 3 Tbsp cornstarch, ¼ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder.

Raw chicken wings on a cutting board

Pat dry 2 lbs. chicken wings or drumettes, or both, with paper towel.

Cornstarch mixture being poured over the wings in a bowl

Place the chicken wings in a large bowl, then pour the cornstarch mixture over top. Stir the wings until they are lightly and evenly coated in cornstarch.

Chicken wings on the baking sheet ready to bake

Place the chicken wings on the prepared baking sheet, spaced out so they are not touching.

Baked chicken wings on the baking sheet

Bake the chicken wings in the preheated 400ºF oven for 50 minutes, or until they are golden brown and crispy (they will not get deeply browned). Total baking time will vary depending on the size of your wings.

Honey mustard sauce ingredients in a bowl

While the wings are baking, prepare the honey mustard sauce. In a bowl combine ¼ cup mayonnaise, ½ Tbsp Dijon mustard, ½ Tbsp yellow mustard, 1.5 Tbsp honey, ½ tsp apple cider vinegar, 1/16 tsp garlic powder, 1/16 tsp paprika, 1/16 salt, and ⅛ tsp pepper. This is enough honey mustard to coat the wings. If you want extra for dipping, double the sauce.

honey mustard being poured over baked wings in a bowl

Place the baked wings in a clean bowl and pour the honey mustard sauce over top.

Finished honey mustard wings in a bowl

Toss the wings until they are coated in the honey mustard sauce and then serve immediately!

Two trays of honey mustard wings with broccoli and sauce

The post Honey Mustard Wings appeared first on Budget Bytes.

Perfect Oven Roasted Broccoli

If you’re not a fan of broccoli, it might just be because you haven’t tried it roasted yet. Roasted broccoli is my go-to side dish for any dinner because it’s A) easy and B) insanely delicious.

The post Perfect Oven Roasted Broccoli appeared first on Budget Bytes.

If you’re not a fan of broccoli, it might just be because you haven’t tried it roasted yet. Roasted broccoli is my go-to side dish for any dinner because it’s A) easy and B) insanely delicious. Like, so delicious that I could eat an entire pound by myself. And while I’ve had a tutorial about how to roast frozen broccoli for years, I realized, after getting a million questions about how I made the broccoli in my Comeback Sauce recipe photos, that I did not have a tutorial about how to roast fresh broccoli. The techniques are similar, but the results are very different. So let’s go!

roasted broccoli with comeback sauce in a red plastic basket with paper liner

Pictured with Comeback Sauce.

Can I Use Frozen Broccoli?

Yes, you can roast frozen broccoli, although it does turn out differently. For full instructions, please see my recipe for Oven Roasted Frozen Broccoli.

How to Get Crispy Roasted Broccoli

One of my favorite parts about oven roasted broccoli are the crispy edges. Here are some tips for getting the best crispy browned edges on your broccoli:

  • Make sure the broccoli is well coated in oil.
  • Space the broccoli out on the baking sheet. It should not be crowded, which can trap steam and prevent browning and crisping.
  • Avoid very large florets. The larger the florets the longer they will take to roast, and the less surface area is available for browning.
  • Roast directly on your sheet pan (no parchment lining) for even more browning.

How to Season Roasted Broccoli

The second thing I love about roasted broccoli are all the different ways you can season it. The sky is the limit here, which means I can eat it every day without ever feeling like I’m eating the same thing! Here are some of my favorite seasonings to add to roasted broccoli:

  • Steak seasoning
  • Curry powder
  • Seasoning salt (like Lawry’s)
  • Everything bagel seasoning
  • Parmesan cheese
  • Lemon juice and zest (sprinkle on after roasting)
  • Simple salt & pepper! (especially when planning to dip the broccoli in a flavorful sauce)
a piece of oven roasted broccoli being dipped into a cup of comeback sauce
Overhead view of a basket full of oven roasted broccoli with dipping sauce

Perfect Oven Roasted Broccoli

Make perfectly crispy and delicious oven roasted broccoli in just a few easy steps. This is the perfect easy side dish for any dinner.
Total Cost $3.34 recipe / $0.84 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 138.5kcal
Author Beth – Budget Bytes

Ingredients

  • 2 lbs. broccoli $2.98
  • 2 Tbsp olive oil $0.32
  • 1/4 tsp salt* $0.02
  • 1/4 tsp pepper* $0.02

Instructions

  • Preheat the oven to 400ºF. Wash and chop the broccoli into bite-sized florets.
  • Spread the florets out over a large baking sheet lined with parchment paper (you can skip the parchment if you want extra browning). Drizzle the olive oil over top, then sprinkle with salt and pepper. Toss the broccoli until it is fully and evenly coated in oil.
  • Roast the broccoli for 20-25 minutes, or until it has achieved the level of browning you desire, stirring once after about 15 mintues of roasting. Total roasting time may vary depending on the size of your florets and the type of baking sheet used (darker surfaces brown faster).

Notes

*This is a basic roasted broccoli recipe seasoned simply with salt and pepper. For other seasoning ideas, check the list above the recipe.

Nutrition

Serving: 1serving | Calories: 138.5kcal | Carbohydrates: 14.95g | Protein: 6.35g | Fat: 7.83g | Sodium: 281.9mg | Fiber: 5.85g
Oven roasted broccoli close up on the baking sheet

How to Make Oven Roasted Broccoli – Step by Step Photos

Chopped broccoli on a cutting board

Preheat the oven to 400ºF. Wash and chop 2 lbs. broccoli into bite-sized florets.

Seasoned broccoli florets on a parchment lined baking sheet

Spread the florets out onto a large baking sheet lined with parchment (or no parchment for extra browning). Drizzle 2 Tbsp olive oil over the broccoli, then add ¼ tsp each of salt and pepper. Toss the broccoli until it is evenly coated in oil.

roasted broccoli on the sheet pan

Roast the broccoli in the preheated oven for 20-25 minutes, or until it has achieved your desired level of browning, stirring once after about 15 minutes. Roasting time will vary based on the size of the broccoli florets and the type of sheet pan used.

Overhead view of a basket full of oven roasted broccoli with dipping sauce

Enjoy your perfect oven roasted broccoli as a side with dinner or just as a snack with some good sauce for dipping! I suggest Comeback Sauce, Honey Mustard Sauce, or Ranch Dressing.

The post Perfect Oven Roasted Broccoli appeared first on Budget Bytes.

Tortilla Baked Eggs

You guys know how I love using leftover odds and ends in my fridge to make delicious meals on the fly, right? Well these tasty little eggs baked in a tortilla shell are my newest obsession. You can toss just about any meat, vegetable, or cheese into these Tortilla Baked Eggs to come up with your own tasty creation.

The post Tortilla Baked Eggs appeared first on Budget Bytes.

You guys know how I love using leftover odds and ends in my fridge to make delicious meals on the fly, right? Well these tasty little eggs baked in a tortilla shell are my newest obsession. You can toss just about any meat, vegetable, or cheese into these Tortilla Baked Eggs to come up with your own tasty creation. Sounds like a fun Saturday morning project to me!

Overhead view of tortilla baked eggs on a white plate with a napkin on the side

What Kind of Baking Dish To Use

You can use any type of round, oven-safe dish that is about 1 to 2-inches deep. It should also have straight, vertical sides. Round cake pans or pie plates are a great option. As far as what size to use, you’ll want to use a dish that is one to two inches smaller in diameter than your tortilla, so the tortilla can be folded up on the sides to hold in the eggs and fillings.

What Size Tortilla Should I Use?

My tortillas were 8-inches in diameter, which was perfect for my 7-inch diameter dish. If you are using an eight or nine-inch diameter cake pan, you’ll probably want a 10-inch diameter tortilla. If you have a larger tortilla, you may want to add 1-2 more eggs than I used below.

Topping Ideas

These tortilla baked eggs are SO flexible and you can toss just about anything that you have leftover in your fridge into them, kind of like an omelette or frittata! Here are some combination ideas:

  • Roasted red peppers, feta, red onion
  • Chopped broccoli, cheddar
  • Ham, cheddar, bell pepper
  • Sun dried tomato, feta, spinach
  • Mushrooms, spinach, goat cheese
Two slices of tortilla baked eggs on a plate with a fork
Whole tortilla baked eggs on a plate with fork on the side

Tortilla Baked Eggs

Tortilla Baked Eggs are a fun and flexible way to use leftover ingredients from the week in a delicious homemade breakfast.
Total Cost $1.22 recipe / $0.61 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 320.55kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 Tbsp olive oil $0.18
  • 1 8" flour tortilla $0.14
  • 1 cup fresh spinach $0.16
  • 4 large eggs $0.23
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01
  • 1/2 cup grape tomatoes $0.37
  • 1/4 cup shredded cheddar $0.21
  • 1/8 tsp crushed red pepper (optional) $0.01

Instructions

  • Preheat the oven to 350ºF. Brush the inside of a round, 7-inch diameter oven safe dish* with olive oil. Press the tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish (see step by step photos below).
  • Roughly chop the spinach then add it to the bottom of the tortilla. Crack the four eggs into the tortilla on top of the spinach. Add a pinch of salt and pepper on top of the eggs.
  • Slice the grap tomatoes in half, then sprinkle them over the eggs. Finally, top with shredded cheese.
  • Bake the egg filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and number of eggs used.
  • Remove the tortilla baked eggs from the oven and slide them out of the dish. Slice into four pieces, then serve!

Notes

*You can use any size oven-safe round dish, but make sure you use a tortilla of a slightly larger size than the dish. For instance, you can use an 8-inch pie tin, but you’ll want to use a tortilla that is approximately 9-inches in diameter. Cooking time may vary depending on the size of your dish and tortilla. See step 4 above for a tip on how to tell it’s finished baking.

Nutrition

Serving: 0.5recipe | Calories: 320.55kcal | Carbohydrates: 15.55g | Protein: 18.6g | Fat: 20.35g | Sodium: 618.95mg | Fiber: 2.45g

Love baked eggs? Try my Creamed Spinach Baked Eggs, Eggs Florentine Breakfast Pizza, or Roasted Red Pepper and Feta Frittata.

Side view of a slice of tortilla baked eggs with a bite taken out

How to Make Tortilla Baked Eggs – Step by Step Photos

Oil being brushed inside a round dish

Preheat the oven to 350ºF. Brush about 1/2 Tbsp olive oil on the inside of a round, 7-inch diameter oven safe dish.

Tortilla pressed into the round dish

Press an 8-inch flour tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish.

chopped spinach placed inside the tortilla

Roughly chop one cup fresh spinach and place it inside the tortilla.

Eggs added on top of the spinach in the tortilla

Crack four large eggs onto the spinach and season with a small pinch of salt and pepper.

Eggs topped with tomatoes and cheese

Top with a handful of grape tomatoes (sliced in half) and a little shredded cheddar (about ¼ cup).

Finished Tortilla Baked Eggs in the dish

Bake the egg-filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and the number of eggs used. I also finished off my eggs with a pinch of crushed red pepper, but that’s optional!

Whole tortilla baked eggs on a plate with fork on the side

Slide the tortilla out of the dish and onto a plate or cutting board. Slice into four pieces, then serve!

The post Tortilla Baked Eggs appeared first on Budget Bytes.

Top 20 Recipes of 2020

It’s that time again! The time of year where I round up the top 20 recipes from the past year. Instead of picking the most viral or most visited recipes of the year (because algorithms can be deceiving), I’m rounding up the recipes that I found to be the most delicious. These are the recipes […]

The post Top 20 Recipes of 2020 appeared first on Budget Bytes.

It’s that time again! The time of year where I round up the top 20 recipes from the past year. Instead of picking the most viral or most visited recipes of the year (because algorithms can be deceiving), I’m rounding up the recipes that I found to be the most delicious. These are the recipes that I don’t want you to miss! So if you haven’t tried one of these 20 recipes yet, make sure to put it on your list!

Let’s go!

Top 20 Recipes of 2020

Overhead view of a pasta salad with title text in the center

A bowl full of Roasted Broccoli Pasta with lemon and feta and a black fork on the left side

Roasted Broccoli Pasta with Lemon and Feta

Roasted Broccoli Pasta with Lemon and Feta is an incredibly simple pasta dish with big flavors. An easy, fast, and delicious weeknight dinner!
Go to the recipe >>>

Roasted Broccoli Pasta with Lemon and Feta – This dish is simplicity at its best. You only need a few ingredients to make this pasta, but the flavor totally pops. 


Three glass meal prep containers with rice and Smoky Roasted Sausage and Vegetables

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.
Go to the recipe >>>

Smoky Roasted Sausage with Vegetables – I was all about the sheet pan meals this year. This one boasts a super delish smoky vinaigrette to drizzle over top of the roasted vegetables and sausage, which totally takes it to the next level. Serve it over rice to soak up every last drop of that delicious drizzle.


Close up overhead view of a roasted cauliflower taco bowl topped with cilantro lime ranch and a black fork in the middle

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!
Go to the recipe >>>

Roasted Cauliflower Taco Bowls – There’s something about super colorful meals that make them even more delicious, and these cauliflower taco bowls are a great example. So much color, texture, AND flavor in one bowl. 


Two bowls of chunky ham and bean soup with chunks of bread on the side

Chunky Ham and Bean Soup

This incredibly easy and deliciously chunky Ham and Bean Soup features a medley of colorful vegetables, browned ham, and plenty of hearty white beans.
Go to the recipe >>>

Chunky Ham and Bean Soup – Bean soups usually require hours of soaking and simmering, but this super hearty ham and bean soup gives you all the cozy-comfy vibes in way less time. Stock your freezer with this one so you can reheat a bowl of comfort any time! 


A plate full of Salisbury Steak with Mushroom Gravy, mashed potatoes, and green peas.

Salisbury Steak with Mushroom Gravy

Homemade Salisbury Steak with a rich mushroom gravy is a quick, simple, and hearty weeknight dinner that will fill even the biggest of appetites!
Go to the recipe >>>

Salisbury Steak with Mushroom Gravy – Try not to think about TV dinners from the 80’s when you make this because I promise this Salisbury Steak is soooooo good! That gravy is everything.


Close up side view of chicken Parmesan meatballs on a pile of spaghetti with sauce

Chicken Parmesan Meatballs

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

Chicken Parmesan Meatballs – These actually made me like ground chicken. That says a lot. ;)


Close up side view of a bowl of Broccoli Cheddar Chicken Salad

Broccoli Cheddar Chicken Salad

This chunky chopped Broccoli Cheddar Chicken Salad is a great fresh salad that can be eaten on its own or turned into several different easy lunch ideas!
Go to the recipe >>>

Broccoli Cheddar Chicken Salad – This simple salad was the runaway hit from 2020. It’s like, “I can’t stop eating this” good and the best part is that it holds up well in the fridge so you can keep eating it for days. 


One slice of chocolate depression cake or "crazy cake" viewed from the side, a glass of milk in the background

Chocolate Depression Cake (No Eggs, Butter, or Milk)

This unique Chocolate Cake recipe, popularized during the great depression, is rich and chocolatey without the using any eggs, butter, or milk!
Go to the recipe >>>

Chocolate Depression Cake – This type of eggless, dairy-free cake has been around since the Great Depression and it proved to be just as useful in 2020, while we once again experienced grocery shortages. But honestly, it’s easy and delicious at any time!


A loaf of yogurt banana bread on a wooden cutting board, a few slices scattered, one smeared with butter

Yogurt Banana Bread

This super moist banana bread recipe uses plain yogurt to keep the bread soft and tender with less butter or oil. Add walnuts or even chocolate!
Go to the recipe >>>

Yogurt Banana Bread – Banana bread is great and all, but yogurt banana bread is like 💯. The rich and creamy yogurt really takes it to the next level. 


Close up of broccoli being dipped into comeback sauce

Comeback Sauce

This creamy, tangy, sweet, and savory Comeback Sauce is great for dipping, drizzling, smearing, and smothering all of your favorite foods. 
Go to the recipe >>>

Comeback Sauce – I lost count of how many times I made this incredible sauce this year. It’s so good on EVERYTHING. Fries, roasted vegetables, sandwiches, chips, and more. 


Blackened salmon with zucchini on a plate with a black fork on the side

Blackened Salmon with Zucchini

Blackened salmon coated in Cajun spices, cooked to perfection in butter, and paired with simple sautéed zucchini makes a simple but delicious dinner!
Go to the recipe >>>

Blackened Salmon with Zucchini – Blackening seasoning is magic. That is all. 


Close up of a bowl of Summer Sweet Corn Salad with a wooden spoon in the middle

Summer Sweet Corn Salad

Colorful summer vegetables, creamy avocado, pasta shells, and a homemade lemon vinaigrette make this light and fresh Summer Sweet Corn Salad.
Go to the recipe >>>

Summer Sweet Corn Salad – This one is my new favorite way to eat fresh summer sweet corn! Those fresh little kernels give you a pop of sweetness in every bite. If we ever get back to having potlucks in 2021, make sure you have this salad bookmarked! 


Overhead view of a bowl of broccoli cheddar soup with saltine crackers

Broccoli Cheddar Soup

This super easy Broccoli Cheddar Soup is chock full of colorful, chunky vegetables in a rich and cheesy broth for a totally meal-worthy soup.
Go to the recipe >>>

Easy Broccoli Cheddar Soup – CHEESE LOVERS PAY ATTENTION. This soup is so thick, lush, and cheesy! And it has just enough vegetable action to balance that cheesy goodness. I’ve been making this one on repeat and I don’t get to do that with many because of how many new recipes I have to test and photograph. 


Side view of a skillet full of Cajun Sausage and Rice

Cajun Sausage and Rice Skillet

This easy Cajun Sausage and Rice Skillet is the perfect easy and filling weeknight dinner, packed with plenty of smoky-spicy flavor!
Go to the recipe >>>

Cajun Sausage and Rice Skillet – This recipe like a quickie jambalaya for people who don’t have time to do it the traditional way. Rice cooked with a whole heap of herbs and spices, plus smoked sausage to make everything super flavorful and rich. I just love everything about this recipe. <3


Sheet pan roasted kielbasa potatoes and green beans with a spatula

Sheet Pan Kielbasa Potatoes and Green Beans

Sheet pan meals don't get any easier or more delicious than this Sheet Pan Kielbasa Potatoes and Green Beans dinner.
Go to the recipe >>>

Sheet Pan Kielbasa Green Beans and Potatoes – As I mentioned above, I was very into sheet pan meals this year. This sheet pan meal is the EASIEST of all sheet pan meals. Even with just SIX simple ingredients, this meal has tons of flavor. LOVE IT.


Overhead view of one bowl of french onion soup with a spoon and fresh thyme on the side

French Onion Soup

French Onion Soup requires time and patience, but the incredible soul-warming flavor and low cost make it a meal that is worth the wait!
Go to the recipe >>>

French Onion Soup – While I love quick and easy recipes, some recipes really do require you to take your time and go slow. French Onion Soup is one of those, but it is so worth every minute. I would eat this soup on a weekly basis if I could. 


wild rice stuffed acorn squash close up from above

Wild Rice Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash makes a great vegetarian (or vegan) Thanksgiving main dish, or a delicious dinner for any chilly fall evening!
Go to the recipe >>>

Wild Rice Stuffed Acorn Squash – I originally developed this recipe to be a vegetarian main dish option for Thanksgiving, but it’s really so good that I would eat it any day of the week. Bonus: the filling for the squash is incredible on its own and would make a great side dish to any dinner.


Sheet Pan Cranberry Chicken Dinner on a plate, viewed from the side

Sheet Pan Cranberry Chicken Dinner

This Sheet Pan Cranberry Chicken Dinner is an easy and flavorful weeknight dinner that requires very little prep and cleanup!
Go to the recipe >>>

Sheet Pan Cranberry Chicken Dinner – Sheet pans for the win again! The cranberry balsamic glaze is what makes this meal. It has only three ingredients but is so rich and vibrant. You might start making it to drizzle over all of your other meals!


Overhead view of marinated cauliflower salad in a white serving bowl

Marinated Cauliflower Salad

Marinated cauliflower salad is full of crunchy and colorful vegetables marinated in a homemade Italian dressing. Perfect for meal prep!
Go to the recipe >>>

Marinated Cauliflower Salad – Colorful, fresh, flavorful. I LOVE this crunchy vegetable salad. It’s another “refrigerator salad” that you can keep on hand for lunches or snacks throughout the week. 


A bowl of tomato lentil sup with bread on the side

Tomato Lentil Soup

This tomato lentil soup is full of vegetables and herbs for a simple, flavorful, and warming winter soup. Makes great leftovers!
Go to the recipe >>>

Tomato Lentil Soup – You can’t go wrong with a soup that is this tasty, this inexpensive, and is freezer-friendly. This is what Budget Bytes is all about!


So what do you think? Do you agree that these are the best 20 recipes from the year? Is there one that was a home run for you? Share your favorites in the comments below!

 

The post Top 20 Recipes of 2020 appeared first on Budget Bytes.

Quickie Black Eyed Peas and Greens

It’s said that eating black eyed peas on New Year’s Day brings you good luck. Now, I’m not usually superstitious, but after a year like 2020, I’m willing to try anything (just kidding, but I’m not). So let’s ring in good luck for the new year with this quick pot of black eyed peas and greens. Vegetarian and meat options included!

The post Quickie Black Eyed Peas and Greens appeared first on Budget Bytes.

It’s said that eating black eyed peas on New Year’s Day brings you good luck. Now, I’m not usually superstitious, but after a year like 2020, I’m willing to try anything (just kidding, but I’m not). I have an awesome recipe for slow simmered black eyed peas and greens that I made years ago, but it’s a long process that starts with dry peas. So I wanted to make a “quickie” version, using canned black eyed peas, that’s a little faster and easier for times when you haven’t planned ahead.

Overhead view of a pot of black eyed peas and greens on a wooden surface

How to Serve Black Eyed Peas and Greens

There are two basic ways that I like to serve a bit pot of beans or peas like this. Either in a bowl with rice, or in a bowl with a big chunk of crusty bread for dipping. Having some sort of starch to kind of balance the meal out makes it super satisfying and filling.

A little dash of hot sauce on top of your bowl or even a dollop of sour cream on top is also pretty awesome. ;)

Can I Use Dry Peas?

This recipe is specifically made for canned peas, which are already cooked. If you’d like to make something similar using dry peas, follow my recipe for Slow Simmered Black Eyed Peas and Greens.

Can I Add Meat?

The recipe below is vegetarian (vegan, actually), but it’s super easy to add meat to this meal. You have three easy options to keep this a “quick” meal: bacon, ham, or smoked sausage. Whichever one you decide to use, just sauté the meat in the pot before beginning with the onion and garlic in step one below.

Can I Freeze Black Eyed Peas?

Yes! This recipe is great for stocking your freezer. Just divide it into single portions, cool it in the fridge first, then once cool transfer it to the freezer for longer storage (about 3 months or so). Any freezer-safe container will do. To reheat, either use a microwave or heat in a sauce pot over medium-low, stirring often, until heated through.

Side view of a bowl of black eyed peas with greens and rice
Side view of a ladle lifting some black eyed peas and greens from the pot

Quickie Black Eyed Peas and Greens

Ring in good luck for the new year with this quick pot of black eyed peas and greens. Vegetarian and meat options included!
Total Cost $4.43 recipe / $1.11 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 1.5 cups each
Calories 330.33kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 2 cloves garlic $0.16
  • 2 Tbsp olive oil $0.32
  • 3 15oz. cans black eyed peas $2.37
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp smoked paprika $0.05
  • 1/8 tsp cayenne pepper $0.02
  • 1/4 tsp freshly cracked black pepper $0.03
  • 2 cups vegetable broth $0.26
  • 4 oz. fresh spinach $0.85

Instructions

  • Dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.
  • Drain the canned black eyed peas, then add them to the pot along with the oregano, smoked paprika, cayenne pepper, black pepper, and vegetable broth. Stir to combine.
  • Place a lid on the pot, turn the heat up to medium high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low, and allow the peas to simmer for 15 minutes, stirring occasionally.
  • After the peas have simmered for about 15 minutes, use the back of a spoon to smash some of the peas against the side of the pot to thicken the broth (or use an immersion blender to blend a small portion of the peas).
  • Add the fresh spinach to the pot and stir until it has wilted into the peas. Give the peas a taste and adjust the salt or seasoning to your liking. Serve hot with bread or rice.

Nutrition

Serving: 1.5cups | Calories: 330.33kcal | Carbohydrates: 56.3g | Protein: 19.88g | Fat: 7.18g | Sodium: 1414.65mg | Fiber: 14.68g
Close up of a ladle full of black eyed peas and greens with the pot in the background

How to Make Quickie Black Eyed Peas and Greens – Step by Step Photos

Onions and garlic in soup pot

Dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a large soup pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and translucent.

Beans, seasoning, and broth added to the soup pot

Drain three 15oz. cans of black eyed peas and add them to the pot along with ½ tsp dried oregano, ½ tsp smoked paprika, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked black pepper, and 2 cups of vegetable broth.

Black eyed peas before simmering

Stir the peas, broth, and seasoning together. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, reduce the heat to medium-low, and let it simmer for about 15 minutes, stirring occasionally.

Simmered black eyed peas in the pot with a spoon

After simmering, the peas will have swelled even a little bit more and they will be even more soft. Use a large spoon to smash some of the peas against the side of the pot, or use an immersion blender to purée a small amount of the peas.

Thickened peas in the pot

Smashing some of the peas makes the broth thick and creamy.

Spinach wilted into the peas in the pot

Add 4 oz. fresh spinach (½ of an 8oz. bag) and stir until it has wilted into the peas. Give the peas a taste and adjust the salt or seasonings to your liking.

Overhead view of a bowl of black eyed peas and greens with rice in the center

Serve with crusty bread or rice and enjoy your good luck in the new year! :)

The post Quickie Black Eyed Peas and Greens appeared first on Budget Bytes.

Balsamic Roasted Mushrooms

Balsamic roasted mushrooms are an easy side dish or appetizer, soaked in garlic, herbs, and tangy balsamic vinegar for maximum flavor.

The post Balsamic Roasted Mushrooms appeared first on Budget Bytes.

I first made these Balsamic Roasted Mushrooms as part of a bowl meal with Mashed potatoes and kale, but they really are so amazing that they deserve a post of their own. Whether you’re eating these as a side dish with your dinner or just digging in with a toothpick as an appetizer, they’re so good that you’ll want to make them for every occasion.

Overhead view of balsamic roasted mushrooms in a white bowl, garnished with parsley

What Kind of Mushrooms Should I Use?

I suggest using either white button mushrooms or baby bella mushrooms for this recipe (I’ve made this with both and they’re equally incredible). While it may work with other mushroom varieties, the cooking time may change depending on the size and moisture content of the mushrooms, and unfortunately, I haven’t tested other varieties to know for sure.

What to Serve with Balsamic Roasted Mushrooms

As I mentioned in the introduction, these tasty little mushrooms make a great side dish, part of a bowl meal, or even an appetizer. They’re so good you will just want to eat them straight out of the bowl with a fork (or toothpick)! Originally I paired them with some kale mashed potatoes as a vegetarian bowl meal, but they’d also go great with Garlic Marinated Chicken, Honey Mustard Pork Chops, or Herb Roasted Pork Loin.

What Kind of Roasting Dish Should I Use?

I find that a ceramic or glass works best for this recipe because they transmit heat a little more slowly and evenly. Something like a thin metal baking dish may result in too much evaporation and cause the mushrooms to dry out while roasting.

Side view of balsamic roasted vegetables in a bowl
Overhead view of balsamic roasted mushrooms in a white bowl

Balsamic Roasted Mushrooms

Balsamic roasted mushrooms are an easy side dish or appetizer, soaked in garlic, herbs, and tangy balsamic vinegar for maximum flavor.
Total Cost $4.24 recipe / $1.06 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 77.5kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lb. mushrooms* $3.38
  • 1 Tbsp olive oil $0.16
  • 3 Tbsp balsamic vinegar $0.41
  • 1/2 Tbsp brown sugar $0.02
  • 1 Tbsp soy sauce $0.06
  • 2 cloves garlic $0.16
  • 1/4 tsp dried thyme $0.03
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 400ºF. Clean any dirt or debris from the mushrooms, then slice any large mushrooms in half (you can leave them whole if they are small).
  • Mince the garlic. In a small bowl combine the olive oil, balsamic vinegar, brown sugar, soy sauce, garlic, thyme, and pepper.
  • Place the mushrooms in a ceramic or glass baking dish (choose a size that keeps the mushrooms close together, mostly in a single layer). Pour the marinade over top and stir to coat the mushrooms.
  • Roast the mushrooms for about 45 minutes, stirring every 15 minutes. The mushrooms should release liquid as they roast, leaving liquid in the bottom of the dish until the last 15 minutes or so. If the dish dries up before the final 15 minutes, cover the dish with foil to prevent furhter evaporation or burning.
  • After 45 minutes of roasting, give them a final stir and then serve. (I garnished with chopped parsley for color, but this is not necessary for flavor.)

Notes

*White button or baby bella mushrooms

Nutrition

Serving: 1serving | Calories: 77.5kcal | Carbohydrates: 8.85g | Protein: 2.85g | Fat: 3.93g | Sodium: 293.93mg | Fiber: 1.55g
Close up view of a balsamic roasted mushroom on a fork with the bowl in the background

Love Balsamic Vinegar? Try these other recipes featuring balsamic vinegar:

How to Make Balsamic Roasted Mushrooms – Step by Step Photos

Sliced Mushrooms in a baking dish

Preheat the oven to 400ºF. Clean 1 lb. of mushrooms and slice any larger mushrooms in half (the mushrooms I had today were all very large, so some I even cut into quarters). Place the mushrooms in a baking dish. Choose a size that will allow the mushrooms to be close together, but mostly in a single layer.

Balsamic mushroom marinade in a bowl

Mince two cloves of garlic and combine them in a bowl with 1 Tbsp olive oil, 3 Tbsp balsamic vinegar, ½ Tbsp brown sugar, 1 Tbsp soy sauce, ¼ tsp dried thyme, and ¼ tsp freshly cracked pepper.

Marinade being poured over the mushrooms in the dish.

Pour the marinade over the mushrooms in the dish and give them a good stir.

Seasoned mushrooms in the dish before roasting

The mushrooms will absorb most of the marinade, leaving just a little in the bottom of the dish, but as the mushrooms roast they will release a lot of moisture. (The photo above is before roasting)

Mushrooms after 30 minutes of roasting

Roast the mushrooms in the preheated 400ºF oven, stirring every 15 minutes. The photo above is after 30 minutes of roasting. There should be a decent amount of liquid in the bottom of the dish at this point. If it is already dry, cover the dish with foil to prevent further evaporation and burning.

Mushrooms after 45 minutes of roasting

After 45 minutes of roasting, most of the liquid on the bottom of the dish will have evaporated.

Stirred roasted mushrooms in the dish

Give the mushrooms a stir to kind of distribute the reduced marinade over the surface of the mushrooms. And that’s it! They’re ready to serve!

Overhead view of balsamic roasted mushrooms in a bowl garnished with chopped parsley

I garnished it with chopped parsley just for some color, but this isn’t needed to flavor the mushrooms. Enjoy!

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