Oven Roasted Autumn Medley

Years ago I made Nature’s Candy, which was a deliciously sweet and savory oven roasted side dish that was so good I’d almost call it a dessert. Well, I decided to take that amazing flavor combination and turn it into a sheet pan dinner. I added some sweet Italian sausage, a red onion for a […]

The post Oven Roasted Autumn Medley appeared first on Budget Bytes.

Years ago I made Nature’s Candy, which was a deliciously sweet and savory oven roasted side dish that was so good I’d almost call it a dessert. Well, I decided to take that amazing flavor combination and turn it into a sheet pan dinner. I added some sweet Italian sausage, a red onion for a slightly more savory twist, and a few more fall-inspired herbs. This Oven Roasted Autumn Medley has all the best flavors of the season in one sheet pan!

Originally posted 9-26-2013, updated 10-5-2020.

Oven Roasted Autumn Medley on a plate with mashed potatoes and a black fork on the side

How to Serve Oven Roasted Autumn Medley

I served this sheet pan mix with a side of mashed potatoes, but you could also serve the roasted sausage and vegetables over a bed of greens for a fall-inspired salad. Or just serve it on its own with a nice piece of crusty bread and some butter on the side. :)

Can I Use a Different Sausage?

Yes, if you don’t like or can’t get sweet Italian sausage, you can use a maple or apple flavored turkey sausage in its place. Any type of sausage with those fall vibes will work great!

Other Vegetable Options

This dish is also pretty flexible when it comes to the vegetables. You can swap out the sweet potato or just add some butternut squash, acorn squash, or pumpkin. All of those hard, slightly sweet winter squashes work great. Carrots, with their subtle sweetness, are another great option!

Tips for Roasting Vegetables

One of the goals when roasting vegetables in the oven is to get that nice caramelization on the edges. The caramelized edges are sweeter and have a deep, intense flavor. To get this nice browning action, make sure your vegetables are not too crowded on the baking sheet. They should be in a single layer. If the vegetables are piled too high on top of each other the steam will get trapped and the vegetables will essentially steam in their juices instead of getting that nice caramelization. 

So, if you decide to double this recipe, make sure to use two sheet pans!

side view of a fork picking up some oven roasted autumn medley from the plate

 
Oven roasted autumn medley on a plate with mashed potatoes and a black fork

Oven Roasted Autumn Medley

This Oven Roasted Autumn Medley is an herb-infused, sweet and savory sheet pan dinner with sausage, apples, sweet potatoes and more.
Total Cost $4.38 recipe / $2.19 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2
Calories 671.2kcal
Author Beth - Budget Bytes

Ingredients

  • 1 red onion $0.44
  • 1 lb. sweet potato $1.07
  • 2 apples $0.76
  • 8 oz. sweet Italian sausage $1.40
  • 2 Tbsp olive oil $0.32
  • 1 tsp dried basil $0.10
  • 1 tsp dried sage $0.10
  • 1 tsp dried rosemary $0.10
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 Tbsp chopped fresh parsley (optional) $0.11

Instructions

  • Preheat the oven to 400ºF. Core and dice the apples into 1-inch pieces. Peel and dice the sweet potato and red onion into 1-inch pieces.
  • Place the chopped apples, onions, sweet potatoes, and Italian sausage links on a large 9x13-inch baking sheet. Drizzle the olive oil over top, then add the basil, sage, rosemary, salt, and freshly cracked pepper. Toss until everything is well coated in oil and herbs.
  • Transfer the baking sheet to the preheated oven and roast for 20 minutes. After 20 minutes, remove the baking sheet and use tongs to transfer the sausage to a cutting board. Slice the sausage into medallions, then add them back to the baking sheet. Return the baking sheet to the oven.
  • Roast the autumn medley for another 20 minutes, or until it reaches your desired level of browning. Top with chopped parsley for garnish after roasting, then serve.

Nutrition

Serving: 1Serving | Calories: 671.2kcal | Carbohydrates: 77.65g | Protein: 23.05g | Fat: 32.4g | Sodium: 1746.95mg | Fiber: 13g

A forkful of Oven Roasted Autumn Medley held close to the camera

 

How to Make Oven Roasted Autumn Medley – Step by Step Photos

Oven roasted autumn medley ingredients on the sheet pan, whole

For this recipe I used two sweet Italian sausage links, one sweet potato (about 1 lb.), two apples, one red onion, 2 Tbsp olive oil, 1 tsp dried basil, 1 tsp dried sage, 1 tsp dried rosemary, ½ tsp salt, and ¼ tsp pepper. Preheat the oven to 400ºF.

Diced apples, sweet potatoes, and sausage being seasoned with herbs

Core and dice the apples, peel and dice the sweet potato, and peel and dice the red onion (all 1-inch pieces). Place the apple, sweet potato, onion, and sausage links on a large sheet pan. Drizzle with 2 Tbsp olive oil, then sprinkle the herbs and spices over top (basil, sage, rosemary, salt, and pepper). 

autumn medley ready to roast on the sheet pan

Toss to coat everything really well in oil and herbs. Make sure everything is spread out on the sheet pan as evenly as possible.

Half-roasted autumn medley with sliced sausage.

Roast the autumn medley for 20 minutes, then remove it from the oven. The sausage will be about half-cooked at this point, but firm enough to slice into medallions. Carefully remove the sausage with tongs to a cutting board, slice, then return the slices to the sheet pan. Return the sheet pan to the oven.

Finished oven roasted autumn medley on the sheet pan

Roast the autumn medley for another 20 minutes, or until it achieves the level of browning that you like. Top with a tablespoon of chopped parsley, if desired (just for garnish). 

Oven roasted autumn medley on a plate with mashed potatoes and a black fork

Serve immediately and enjoy! This mix also works great for meal prep!

The post Oven Roasted Autumn Medley appeared first on Budget Bytes.

Garlic Parmesan Roasted Cauliflower

Remember ten years ago or so when cauliflower suddenly got super popular and everyone was using it in place of every carb imaginable? And then the supply and demand got all out of whack and cauliflower was suddenly more than $5 per head?? Well, I’m glad that the supply has finally caught up with the […]

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Remember ten years ago or so when cauliflower suddenly got super popular and everyone was using it in place of every carb imaginable? And then the supply and demand got all out of whack and cauliflower was suddenly more than $5 per head??

Well, I’m glad that the supply has finally caught up with the demand and I can buy cauliflower for a reasonable price again. 😅 Because it really is a super versatile vegetable and you can use it in place of so many different things, but I love just roasting it up,  as simple as can be, with a little garlic and Parmesan. This Garlic Parmesan Roasted Cauliflower makes a great side dish to go with dinner, or even a snack with a little Comeback Sauce for dipping. Any way you eat it, it’s gooooood

Originally posted 5-28-2011, updated 9-24-2020.

Overhead of Garlic Parmesan Roasted Cauliflower on a tray with a bowl of dipping sauce

Is The Cauliflower Crispy?

I know texture can sometimes not come across well in photos, so I wanted to make sure no one mistakes this cauliflower for being crispy. Cauliflower gets softer went roasted. You do get nice caramelization on the edges that provide a lot of flavor, but it doesn’t actually get crispy. 

Can I Use Fresh Garlic?

Yes, absolutely! I used garlic powder in this recipe because I find it more evenly coats the cauliflower than little pieces of fresh garlic, but you can absolutely use fresh garlic in place of, or in addition to the garlic powder for an extra garlic punch. Two to four cloves (minced) should do well in this recipe.

What to Serve with Garlic Parmesan Roasted Cauliflower

As I mentioned above, this roasted cauliflower makes a great all-purpose side dish. The garlic-Parmesan flavor combo is so universal. This would go great next to some roasted meat like Herb Roasted Pork Tenderloin, a classic comfort food like Salisbury Steak, or something like Balsamic Chicken and Mushrooms. But today, when I made a batch to take the photos, I ate damn near the entire batch just dipping it into some Comeback Sauce (a good ranch dressing would also be good). :) 

Side view of a tray full of Garlic Parmesan Roasted Cauliflower

 
Overhead of garlic parmesan roasted cauliflower on a tray with a bowl of dip

Garlic Parmesan Roasted Cauliflower

Garlic parmesan roasted cauliflower is an easy, flavorful side dish or snack that will have everyone begging for seconds.
Total Cost $3.21 recipe / $0.80 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 139.55kcal
Author Beth - Budget Bytes

Ingredients

  • 1 head cauliflower $2.39
  • 1/4 cup grated Parmesan $0.44
  • 1/2 tsp garlic powder $0.05
  • ¼ tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp olive oil $0.24
  • 1 Tbsp chopped parsley (optional garnish) $0.05

Instructions

  • Preheat the oven to 400ºF. Rinse the cauliflower well, then cut into bite-sized florets.
  • In a small bowl, combine the Parmesan, garlic powder, salt, and pepper.
  • Place the cauliflower florets in a bowl and drizzle the olive oil over top, followed by the prepared garlic Parmesan seasoning. Toss the florets until they are completely coated in oil and seasoning, and no seasoning remains on the bottom of the bowl.
  • Spread the seasoned cauliflower out over a baking sheet lined with parchment paper, making sure the florets are in a single layer with some space around each piece. Transfer the baking sheet to the preheated oven.
  • Roast the cauliflower for about 30 minutes, stirring half-way through, or until the florets reach your desired level of caramelization. Season with extra salt and pepper and sprinkle chopped parsley over top just before serving, if desired.

Nutrition

Serving: 1Serving | Calories: 139.55kcal | Carbohydrates: 11.63g | Protein: 5.85g | Fat: 9.1g | Sodium: 383.38mg | Fiber: 2.98g

Love Roasted Cauliflower? Check Out These Other Roasted Cauliflower Recipes:

How to Make Garlic Parmesan Roasted Cauliflower – Step by Step Photos

Chopped cauliflower on a cutting board

Preheat the oven to 400ºF. Chop the head of cauliflower into bite-sized florets. Honestly, sometimes I just pull the head apart with my hands because the little florets snap off fairly easily at the base! But I use my knife to cut larger florets into smaller pieces.

Garlic Parmesan seasoning

Combine ¼ cup grated Parmesan, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp freshly cracked pepper in a small bowl. 

Seasoning being sprinkled over cauliflower in a bowl

Place the cauliflower florets in a bowl and drizzle 2 Tbsp olive oil over top, then sprinkle the garlic Parmesan seasoning on top. Toss the cauliflower florets until they are well coated in oil and seasoning. Make sure you keep tossing (I use my hands) until all of that flavoring is stuck on and in the crevices of the cauliflower. You don’t want any left in the bowl.

Cauliflower on a lined baking sheet ready to roast

Spread the seasoned cauliflower out onto a baking sheet lined with parchment, in a single layer, with as much room around each piece as possible. Giving the cauliflower space helps the cauliflower roast in a dry environment and produce that nice caramelization, rather than sitting in trapped steam and essentially stewing as it bakes.

Roasted cauliflower topped with chopped parsley

Roast the cauliflower in the fully preheated 400ºF oven for about 30 minutes, stirring half way through, or until the cauliflower has reached your desired level of caramelization. Season with extra salt and pepper, if needed, and top with chopped parsley before serving, if desired.

Overhead of garlic parmesan roasted cauliflower on a tray with a bowl of dip

Delicious!

The post Garlic Parmesan Roasted Cauliflower appeared first on Budget Bytes.

Easy Broccoli Cheddar Soup

If ever there was a meal-worthy soup, it would be Broccoli Cheddar! This bowl full of colorful, chunky vegetables and a super thick cheesy “broth” are sure to leave you warm, happy, and satisfied. Unlike some broccoli cheddar soups, my Broccoli Cheddar Soup doesn’t use heavy cream and is ever so slightly lighter on the […]

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If ever there was a meal-worthy soup, it would be Broccoli Cheddar! This bowl full of colorful, chunky vegetables and a super thick cheesy “broth” are sure to leave you warm, happy, and satisfied. Unlike some broccoli cheddar soups, my Broccoli Cheddar Soup doesn’t use heavy cream and is ever so slightly lighter on the cheese, so you still get all that creamy, cheesy goodness without feeling totally weighed down. But, you can always add more cheese if you’d like. #norules This soup is so dang easy I’m sure it’s going to go into my regular rotation!

Three bowls of Broccoli Cheddar Soup with saltine crackers on the side

Smaller Batch for No Leftovers

Most of my soup recipes are big batch so you can freeze the leftovers and stock your freezer with all that goodness, but this Broccoli Cheddar Soup is the exception. Cheese sauces (and in this case broths) thickened with butter and flour roux don’t tend to hold up to freezing and thawing, so I made this a small batch soup so you don’t have to worry about having too many leftovers. This recipe makes four generous servings.

How Long Does Broccoli Cheddar Soup Keep?

As mentioned above, you don’t want to freeze this soup, but it will stay good in your fridge for 4-5 days. And boy are the leftovers ever DELICIOUS. They reheat beautifully in the microwave, or can be reheated on the stove top over medium-low heat, stirring often.

What to Serve with Broccoli Cheddar Soup

This super thick, cheesy “broth” is just begging for some crackers or thick crusty bread for scooping up every last drop. I love saltine crackers with mine, but oyster crackers would be awesome, as would my focaccia rolls

Can I Use Frozen Broccoli?

Yes, frozen broccoli works quite well for this recipe. I do suggest letting them thaw completely before adding them to the soup, and you probably will still want to chop them into much smaller pieces (think bite-sized, fits-on-a-spoon small).

Make it Vegetarian

I used chicken broth as the base for my soup because it tends to be a little more on the mild side and the light color doesn’t overshadow the orange color of the cheese, but you can use vegetable broth instead to make this soup vegetarian. Just be aware that it tends to have a stronger flavor and the darker color may darken your soup. 

CLose up of a ladle full of broccoli cheddar soup

 
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.
Total Cost $4.97 recipe / $1.24 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 2 cups each
Calories 426.2kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.52
  • 1 lb. broccoli $1.49
  • 2 carrots $0.23
  • 4 Tbsp butter $0.52
  • 4 Tbsp all-purpose flour $0.04
  • 2 cups chicken broth $0.24
  • 2 cups whole milk $0.75
  • 1/2 tsp smoked paprika $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/8 tsp cayenne pepper $0.02
  • 6 oz. sharp cheddar, shredded $1.27

Instructions

  • Dice the onion. Chop the broccoli into very small pieces. Peel and slice the carrots.
  • Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and continue to sauté for about 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.
  • Add the chicken broth and whisk to dissolve all the flour off the bottom of the pot. Turn the heat up to medium-high and, while stirring often, allow the broth to come up to a simmer. When it reaches a simmer it will thicken to a gravy consistency.
  • Turn the heat back down to medium and whisk in the milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back up to a simmer.
  • Add the chopped broccoli and carrots, allow the broth to come back up to a simmer, and continue to simmer the vegetables, stirring often, for 15 minutes, or until the carrots are tender.
  • Finally, turn the heat down to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted. Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).

Nutrition

Serving: 2cups | Calories: 426.2kcal | Carbohydrates: 22.43g | Protein: 16.65g | Fat: 30g | Sodium: 949.73mg | Fiber: 2.55g

Scroll down for the step by step photos!

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

How to Make Broccoli Cheddar Soup – Step by Step Photos

Chopped broccoli

Dice one yellow onion, finely chop one pound of broccoli, and peel and slice two carrots. I’m showing a photo of the broccoli so you can see how fine you want the pieces. I might even go a smidge smaller on the broccoli next time. You want the pieces small enough to easily fit on a spoon!

Sautéed onion and butter, flour being added to the pot

Add the onion and 4 Tbsp butter to a large soup pot and sauté over medium heat until the onions are soft and translucent. Add 4 Tbsp all-purpose flour and continue to sauté for about 2 minutes more, or until the flour is coating the bottom of the pot and has turned a light golden brown color.

Chicken broth being whisked into the pot

Whisk 2 cups chicken broth into the pot, making sure to dissolve all the flour off the bottom of the pot. Turn the heat up to medium-high and while stirring often, allow the broth to come up to a simmer, at which point it will thicken into a gravy consistency.

Whisk in milk and spices

Turn the heat back down to medium. Whisk 2 cups milk, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp black pepper, and ⅛ tsp cayenne pepper into the thickened broth. Allow the broth to come back up to a simmer.

Chopped vegetables added to the pot

Add the chopped broccoli and sliced carrots to the pot. Allow it to come back up to a simmer, then continue to simmer the vegetables, stirring often, for 15 minutes, or until the carrots are tender.

Simmered vegetables in the soup

You can test a piece of carrot or broccoli to make sure it’s to your desired tenderness. If not, simmer a bit longer. The soup doesn’t even have any cheese in it yet, but it already looks so good!

Shredded Cheese added to the soup

Finally, add 6 oz. of shredded sharp cheddar, one handful at a time, until it is fully melted into the soup. I stopped at 6oz. (¾ of an 8oz. block), but you could always add the remaining 2oz. if you prefer.

Finished broccoli cheddar soup being stirred

And that’s a wrap! Taste your soup and see if you want to add any additional salt. This will mostly depend on the salt content of your chicken broth. I did not add any, but if your soup is tasting a little bland, a little salt can go a long way toward making the flavors pop!

Side view of broccoli cheddar soup in the pot with the ladle

Soooo thick and cheesy!! 😍

Three bowls of broccoli cheddar soup with saltines on the side

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Chocolate Banana Muffins

What to do with browning bananas? It’s the question that never stops needing to be answered. The other day I was about to make a batch of my Yogurt Banana Bread with some over ripe bananas, but I decided to change it up last minute. I added little cocoa powder and a handful of chocolate […]

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What to do with browning bananas? It’s the question that never stops needing to be answered. The other day I was about to make a batch of my Yogurt Banana Bread with some over ripe bananas, but I decided to change it up last minute. I added little cocoa powder and a handful of chocolate chips to the batter, then scooped it into a muffin tin instead of a bread pan for easy portioning, and I got these tasty little Chocolate Banana Muffins. They’re the perfect not-too-sweet treat that I can keep in my freezer for days that I want a little something special to go with my morning coffee.

Chocolate banana muffins in the muffin tin, on a cooling rack, and a wooden cutting board

Use Ripe Bananas for the Best Flavor

I know chocolate banana muffins sound delicious, but have patience and wait until you have some brown, over ripe bananas to make this recipe. Over ripe bananas are sweeter and their banana flavor is more intense, which is what you want for the banana flavor to really come through in the muffins. Plus, they’re easier to mash when they’re soft and super ripe. ;)

How to Freeze Chocolate Banana Muffins

I love the fact that these banana muffins are already in single-serving portions, which makes them really great for freezing and thawing as-needed (or “as-wanted”?). To freeze the muffins, make sure they cool completely to room temperature, then place them in a gallon-sized zip top freezer bag and transfer to the freezer. To thaw, you can either let them sit for 15-30 minutes at room temperature, or microwave for about 30 seconds until they’re warm and the chocolate chips are melted. They’re sooooo good with a cup of coffee!

Other Muffin Add-in Ideas

Muffins like this are kind of fun because you can really play around with the add-ins (in addition to, or in place of the chocolate chips). Peanut butter chips would be really good in these muffins, as would something like shredded coconut. Walnuts are a classic with banana bread, but almonds would probably taste really nice with this banana-chocolate combo, too.

Chocolate Banana Muffins in a muffin tin, some turned on their side

 
Chocolate Banana Muffins in a muffin tin, some turned on their side

Chocolate Banana Muffins

Chocolate Banana Muffins are a delicious freezer-friendly sweet treat, and a great way to use up brown bananas so they don't go to waste!
Total Cost $3.97 recipe / $0.33 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 232.86kcal
Author Beth - Budget Bytes

Ingredients

  • 1 cup mashed bananas (about 2-3 bananas) $0.42
  • 1 cup plain yogurt $0.67
  • 2 large eggs $0.46
  • 1/2 cup sugar $0.40
  • 4 Tbsp metled butter $0.52
  • 1 tsp vanilla extract $0.30
  • 1.5 cups all-purpose flour $0.23
  • 1/3 cup unsweetened cocoa powder $0.21
  • 1 tsp baking powder $0.02
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.01
  • 1/2 cup chocolate chips $0.70

Instructions

  • Preheat the oven to 350ºF. Line a muffin tin with paper liners.
  • Mash the bananas well. You'll need one cup mashed bananas. If you have slightly less than one cup, you can use slightly more yogurt to make up for the banana. If you have slightly more than one cup, you can reduce the yogurt slightly to compensate for the extra banana.
  • Add the mashed banana to a large mixing bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk the ingredients together well.
  • In a separate bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Pour the dry ingredients into the bowl with the wet ingredients and stir just until they are combined. It's okay if the mixture is a little lumpy. Do not over stir. Finally, fold the chocolate chips into the batter.
  • Divide the batter between the 12 wells of the muffin tin (it will fill each well up to the top). Transfer the muffin tin to the preheated oven and bake for 35 minutes.
  • After baking, remove the muffins from the tin and allow them to cool on a wire rack before serving.

Nutrition

Serving: 1muffin | Calories: 232.86kcal | Carbohydrates: 38.8g | Protein: 4.37g | Fat: 8.02g | Sodium: 233.58mg | Fiber: 2.22g

Scroll down for the step by step photos!

Close up front view of the chocolate banana muffins in the tin

How to Make Chocolate Banana Muffins – Step by Step Photos

Mashed banana in a measuring cup with a fork

Preheat the oven to 350ºF and line a muffin tin with paper liners. Mash 2-3 bananas well with a fork. You’ll need 1 cup mashed bananas. If you have slightly less banana, you can add a little extra yogurt to make up for it. If you have a little more than 1 cup banana, you can reduce the yogurt a little to compensate for the extra banana.

Wet ingredients for the banana muffins in a bowl

Add the mashed banana to a large mixing bowl along with 1 cup plain yogurt, 2 large eggs, ½ cup sugar, 4 Tbsp melted butter, and 1 tsp vanilla extract. Whisk these ingredients together well.

Dry ingredients for muffins in a bowl

In a separate bowl, stir together 1.5 cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Stir until the dry ingredients are very well combined.

wet and dry ingredients being stirred together with a spatula

Add the dry ingredients to the wet ingredients and stir just until everything is moistened. The mixture will be lumpy, but try not to over stir (the photo shows the mixture half stirred, check the next photo for the appearance of the fully stirred batter).

Chocolate chips being added to the batter

Finally, fold a ½ cup chocolate chips into the batter, again taking care not to over stir.

Muffin batter in the muffin tin, unbaked.

Divide the batter between 12 wells of a muffin tin. The batter will fill each well all the way up to the top. Transfer the muffin tin to the preheated 350ºF oven.

Baked chocolate banana muffins in the muffin tin

Bake the muffins in the preheated oven for 35 minutes. Remove the baked muffins from the tin to cool before serving.

Chocolate banana muffins in the muffin tin, on a cooling rack, and on a cutting board

Enjoy!

The post Chocolate Banana Muffins appeared first on Budget Bytes.

Quick Garlic Butter Shrimp

As I mentioned last week, I’ve been experimenting a with shrimp a little more lately. Why? It’s super fast and easy to cook, and you can add it to so many different things! So it’s a great à la carte protein that you can cook on the side and then add to any recipe. This […]

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As I mentioned last week, I’ve been experimenting a with shrimp a little more lately. Why? It’s super fast and easy to cook, and you can add it to so many different things! So it’s a great à la carte protein that you can cook on the side and then add to any recipe. This is super helpful for families that need to feed both vegetarians and omnivores. This Garlic Butter Shrimp is super tasty, takes only minutes to make, and can be paired with a variety of different flavored dishes (recommendations below).

Overhead view of a skillet full of Garlic Butter Shrimp

Tips for Enjoying Shrimp on a Budget

Shrimp is not usually thought of as a budget item. But there are ways that you can make it a little more affordable. And you may still only be able to splurge on something like this once per year, depending on your budget, but I want to make sure you know how to cook it when you do. :) So here are some tips for making shrimp work on a budget:

  • Purchasing frozen shrimp is usually less expensive than fresh, and you can keep it on hand without worries of it going bad, so head to your freezer section when shopping for shrimp. And as always, keep an eye out for sales!
  • Buy the right size shrimp for the recipe. Because smaller shrimp have more pieces per pound, it often feels like you’re getting more even when you’re using less. Reserve jumbo shrimp for appetizers or dishes where you’ll be eating one piece at a time. User smaller shrimp for salads, stir fries, pastas, and other recipes where the shrimp will be mixed in with other ingredients.
  • Pair your shrimp with less expensive ingredients, like pasta, rice, or vegetables to keep the overall cost of the recipe down.
  • Compare prices of peeled and shell-on shrimp. Sometimes you pay more for shrimp that is already peeled, but it only takes minutes to remove the shells by hand. 

What Size Shrimp to Use for Garlic Butter Shrimp

This recipe can be made with any size shrimp. Keep in mind that cooking time will be slightly longer for larger shrimp and slightly less for smaller shrimp. Because I planned to add this shrimp to other dishes, like salads, pasta, or rice pilafs, I used a slightly smaller shrimp so I would get more pieces per serving.

The shrimp I used on the day of the photos was 41-60 size, which means there are approximately 41-60 pieces per pound. The higher the number, the smaller the shrimp. This size number is usually listed on the front of the package of shrimp.

Tail On or Tail Off?

You can cook this Garlic Butter Shrimp either with the tail on or the tail off. Leaving the tail on adds to the visual appeal and may add a little extra flavor to the pan sauce, but it can make for extra work while eating the shrimp. If you’re adding the shrimp to a dish where you don’t mind picking the shrimp up by hand to remove the tail as you eat, go ahead and leave the tail on. If you’ll be adding the shrimp to something like a saucy pasta where it would be difficult to pick out each shrimp and remove the tail before eating every bite, then remove the tail before cooking the shrimp.

How to Serve Garlic Butter Shrimp

As I mentioned in the intro, I love this Garlic Butter Shrimp because it’s a super fast protein that can be added on top of just about any recipe, like salads, pastas, stir fries, and more. Try adding this tasty shrimp to recipes like:

Close up of Garlic Butter Shrimp in pan sauce

 
Close up of Garlic Butter Shrimp in pan sauce

Garlic Butter Shrimp

This super quick Garlic Butter Shrimp is a great à la carte protein that can be added to just about any meal!
Total Cost $4.37 recipe / $2.19 serving
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 2 ¼ lb. shrimp each
Calories 289.55kcal
Author Beth - Budget Bytes

Ingredients

  • 1/2 lb. shrimp* $3.33
  • 2 cloves garlic $0.16
  • 1 fresh lemon** $0.43
  • 2 Tbsp butter $0.26
  • 1 Tbsp olive oil $0.12
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01
  • 1 tsp chopped parsley (optional) $0.05

Instructions

  • If your shrimp is frozen, place it in a colander and run cool water over the shrimp for a couple of minutes, or until thawed. If your shrimp is shell-on or tail-on, remove the shell and tail (if desired). Pat the shrimp dry with a paper towel.
  • Squeeze two tablespoons of juice from the lemon. Mince the garlic.
  • Add the butter and olive oil to a large skillet. Heat the butter and olive oil over medium until the butter is melted and is beginning to foam.
  • Add the prepared shrimp to the skillet and cook the shrimp on each side just until pink and opaque. Be very careful not to overcook the shrimp. It should only take 1-3 minutes on each side, depending on the size of the shrimp.
  • Finally, add the garlic and about 1 Tbsp of lemon juice to the skillet. Continue to sauté the shrimp in the garlic butter for about one minute more, or just until the raw edge is cooked out of the garlic.
  • Season the shrimp with a little salt, freshly cracked black pepper, and chopped parsley. Toss to combine, then serve.

Notes

*Use fresh or frozen shrimp, shell and tail on or off. Any size shrimp will work, keeping in mind that larger shrimp will take slightly longer to cook than smaller shrimp.
**If you do not have a lemon you can replace the juice with chicken broth or white wine.

Nutrition

Serving: 1serving | Calories: 289.55kcal | Carbohydrates: 3.1g | Protein: 23.35g | Fat: 20.3g | Sodium: 849.95mg | Fiber: 0.1g

Close up of one garlic butter shrimp with the skillet full in the background

How to Make Garlic Butter Shrimp – Step by Step Photos

Shrimp Package

This is the shrimp I used: frozen, 41-60 size, shell and tail on. You can make Garlic Butter Shrimp with fresh or frozen shrimp, shell and tail on or off, and any size. Just keep in mind that larger shrimp will take slightly longer to cook than smaller shrimp. Whichever size you get, shrimp in general cooks VERY fast and the most important thing to watch out for is that it is not over cooked. Overcooking shrimp makes it tough and rubbery. I used ½ lb. for this recipe, but you can easily double the recipe, if needed.

Thawed shrimp in a colander

If your shrimp is frozen, you’ll want to thaw it before cooking. Luckily, shrimp thaws very quickly! Place the frozen shrimp in a colander and run cool water over it for just a couple of minutes, or until thawed. 

Peeled shrimp next to a bowl of shrimp peels

If your shrimp comes peel-on, go ahead and peel it before cooking. The peel removes very quickly by hand. You can leave the tails on or take them off (see tips above the recipe for when you might want to leave them on vs. off). Pat the shrimp dry with a paper towel.

Minced garlic and juiced lemon

Mince two cloves of garlic. Juice one lemon. You’ll need about 2 Tbsp of juice, so if you only need to juice half to get that you can slice the other half to use as a garnish. If you don’t have a lemon, you can substitute white wine or chicken broth for the lemon juice.

Butter and olive oil in a skillet

Add 1 Tbsp olive oil and 2 Tbsp butter to a large skillet. Heat over medium until the butter is melted and beginning to foam.

Shrimp in the skillet being flipped with tongs

Add the prepared shrimp to the skillet and cook on each side just until it’s opaque and pink (this should only take 1-3 minutes, depending on the size of your shrimp). Flip the shrimp and cook on the other side. Do not over cook the shrimp. If anything, err on the side of under cooked because they will cook for about one minute more in the next step. In the photo above, you can see the pink shrimp that have been flipped and the grey shrimp that are still raw side facing up.

Garlic and lemon juice being added to the skillet

When the shrimp are cooked, add the minced garlic and lemon juice. Continue to sauté for about one minute more, or until the raw edge is off the garlic.

Chopped parsley added to the skillet

Season the shrimp with a little salt, freshly cracked pepper, and chopped parsley (optional). Toss to combine.

Finished Garlic Butter Shrimp in the skillet

Serve immediately, as-is or on top of your favorite salad, pasta, rice dish, or stir fry!

The post Quick Garlic Butter Shrimp appeared first on Budget Bytes.

Mediterranean White Bean Salad

You can never have enough easy side dish recipes, am I right?? I like to keep my side dishes simple so they don’t steal the show from my main dish, and they don’t add a lot of extra work to the overall preparation of the meal. Simple salads like this Mediterranean White Bean Salad only […]

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You can never have enough easy side dish recipes, am I right?? I like to keep my side dishes simple so they don’t steal the show from my main dish, and they don’t add a lot of extra work to the overall preparation of the meal. Simple salads like this Mediterranean White Bean Salad only take minutes to prepare, they bring flavor, color, and texture to your plate, and they hold up really well as leftovers (hello, tomorrow’s lunch). Bookmark this one, because I know you’ll use this recipe a lot!

Originally posted 2-19-2010, updated 8-22-2020.

A big bowl full of Mediterranean White Bean Salad with tomatoes and parsley on the side

This Mediterranean style bean salad was inspired by one of my all-time favorite salads, tabbouleh, but it uses white beans instead of bulgar. It has all that tangy lemon-garlic flavor that I love about tabbouleh, but without needing to spend time cooking and cooling bulgur.

What Kind of Beans Can I Use?

I used large butter beans for this recipe, but if you don’t have butter beans available try cannellini beans or chickpeas. I would avoid softer beans that tend to mash easily, like navy beans or great northern beans. Cannellini beans and chickpeas are large enough and firm enough to hold up to the stirring of this salad.

What to Serve with Mediterranean White Bean Salad

The flavors in this white bean salad (lemon and garlic) are so versatile that it makes a great side dish for a wide variety of mains. Try it with Garlic Butter Baked Cod, Baked Pizza Chicken, Greek Turkey Burgers, Creamy Spinach Artichoke Chicken, Oven Baked Fish with Tomatoes, or Chicken Piccata. Or, this could be one part of a vegetarian spread with some homemade hummus, pita, and falafel

How Long Does This Salad Stay Good?

This is another great example of a “refrigerator salad” or a salad that holds up really well in the refrigerator. This salad will stay enjoyable when stored in the refrigerator for a good four days or so. The flavors will blend and the beans will marinate in the dressing as it refrigerates, making it even better the next day! Make sure to give it a stir just before serving to redistribute the flavors.

Front view of a bow full of mediterranean white bean salad

 
Overhead view of a bowl full of Mediterranean White Bean Salad with parsley, tomatoes, and garlic on the side

Mediterranean White Bean Salad

This Mediterranean White Bean Salad is a fast, easy, and fresh side dish that pairs nicely with any grilled or roasted meat.
Total Cost $4.87 recipe / $1.22 serving
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 1 cup each
Calories 843.2kcal
Author Beth - Budget Bytes

Ingredients

  • 2 Tbsp olive oil $0.24
  • 2 Tbsp lemon juice $0.06
  • 2 cloves garlic, minced $0.16
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 15oz. cans butter beans* $1.38
  • ½ bunch fresh parsley $0.40
  • 1 pint grape tomatoes $1.49
  • 2 oz. feta cheese $1.10

Instructions

  • Prepare the dressing first. In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Set the dressing aside.
  • Rinse and drain the canned beans. Allow them to drain while you prepare the rest of the ingredients.
  • Finely chop about 1 cup of fresh parsley (about ½ bunch). Cut the grape tomatoes in half.
  • Add the drained beans, chopped parsley, tomatoes, and 2 oz. feta cheese to a bowl. Pour the prepared dressing over top, then stir to combine. Serve immediately or refrigerate up to four days.

Notes

*You can use cannellini beans or chickpeas in place of butter beans.

Nutrition

Serving: 1cup | Calories: 843.2kcal | Carbohydrates: 90.3g | Protein: 33.9g | Fat: 36.3g | Sodium: 2209.6mg | Fiber: 29.1g

How to Make Mediterranean White Bean Salad – Step by Step Photos

lemon garlic dressing in a small bowl

Make the dressing first. Combine 2 Tbsp olive oil, 2 Tbsp lemon juice, 2 cloves garlic (minced), ¼ tsp salt, and ¼ tsp freshly cracked pepper in a small bowl. Set the dressing aside.

Rinsed white beans in a colander

Rinse and drain two 15oz. cans of butter beans (or cannellini or chickpeas). Let them drain well.

Chopped parsley on a cutting board

Finely chop about one cup of fresh parsley (about ½ bunch). Slice one pint grape tomatoes in half.

Combine salad ingredients in a bowl

Add the beans, tomatoes, chopped parsley, 2 oz. crumbled feta, and the prepared dressing in a bowl.

Stirred salad in a bowl with two forks

Toss the ingredients to combine and serve!

Overhead view of a bowl full of Mediterranean White Bean Salad with parsley, tomatoes, and garlic on the side

The post Mediterranean White Bean Salad appeared first on Budget Bytes.

Crunchy Cabbage Salad

I ate my teriyaki meatball bowls all week as meal prep and absolutely loved them, but I desperately need another vegetable side to balance things out. So, I whipped up a quick crunchy cabbage salad and coated it in my yummy sesame ginger dressing. It was just perfect. The crunchiness of the the cabbage, carrots, […]

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I ate my teriyaki meatball bowls all week as meal prep and absolutely loved them, but I desperately need another vegetable side to balance things out. So, I whipped up a quick crunchy cabbage salad and coated it in my yummy sesame ginger dressing. It was just perfect. The crunchiness of the the cabbage, carrots, and peanuts was such a perfect contrast to the meatballs and rice.

Originally posted 2-6-2012, updated 7-23-2020.

Crunchy Cabbage Salad in a white serving dish with two forks, drizzled with sesame ginger dressing

Meal Prep It!

This salad holds up beautifully in the refrigerator, so it’s a great salad to use for meal prep! Just store the sesame ginger dressing separately from the vegetable salad mix, and add it just before serving. The salad mix (minus dressing) should stay good in the fridge for about 4-5 days.

How to Serve Crunchy Cabbage Salad

This salad makes a great side dish, but you can also turn it into a main dish by topping it with some Sticky Ginger Soy Glazed Chicken, or Sesame Tempeh. You can also add some cold noodles to this salad for extra oomph (this is the same base as my Cold Peanut Noodle Salad).

What if I Don’t Like Cilantro?

You either love or you hate cilantro. It’s all good. If you’re not a cilantro lover, just leave it out of this salad. No need to replace it with anything. :)

See the full post for the Sesame Ginger Dressing for more information on the ingredients and step by step instructions.

Crunchy cabbage salad coated in dressing, dished out to two bowls.

Sesame ginger dressing being poured over the crunchy cabbage salad

Crunchy Cabbage Salad

This crunchy cabbage salad holds up great in the refrigerator, so you can have a fresh crunchy vegetable side all week long!
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 1 cup each
Calories 213.72kcal

Ingredients

Salad

  • 4 cups shredded purple cabbage $0.97
  • 2 carrots $0.15
  • 4 green onions $0.22
  • 1/2 bunch fresh cilantro $0.40
  • ½ cup peanuts $0.25

Sesame Ginger Dressing

  • ¼ cup neutral salad oil* $0.16
  • 2 Tbsp rice vinegar $0.27
  • 1 Tbsp soy sauce $0.06
  • 1.5 Tbsp honey $0.18
  • 1/2 Tbsp tahini $0.10
  • 1/4 tsp toasted sesame oil $0.02
  • 1 clove garlic, minced $0.08
  • 1/2 Tbsp grated fresh ginger $0.15

Instructions

  • Shred the cabbage as finely as possible. Grate the carrots and slice the green onion. Pull the cilantro leaves from the stems
  • Add the shredded cabbage, carrots, green onion, cilantro, and peanuts to a large bowl. Toss to combine.
  • To make the dressing, add the salad oil, rice vinegar, soy sauce, honey, tahini, toasted sesame oil, garlic, and ginger to a blender. Blend until the dressing is smooth and creamy.
  • When you're ready to eat, drizzle the dressing over the salad and toss until coated. Serve immediately

Notes

*Any neutral-flavored salad oil, like peanut, canola, safflower, grapeseed, or sesame (untoasted) will work fine for this dressing.

Nutrition

Serving: 1serving | Calories: 213.72kcal | Carbohydrates: 13.88g | Protein: 5.08g | Fat: 16.78g | Sodium: 179.27mg | Fiber: 4.58g

How to Make Crunchy Cabbage Salad – Step by Step Photos

Purple cabbage cut into quarters and shredded

First, shred your purple cabbage. You’ll want about 4 cups once shredded, which for me was half of this small head of cabbage. To shred the cabbage, first cut it into quarters, then cut the core off the quarter. Finally, cut across the quarter to shred the cabbage as finely as possible.

shredded carrot and sliced green onion

Also shred two carrots (I use a cheese grater) and slice 4 green onions.

Salad ingredients in the bowl

Pull the leaves from about ½ bunch of cilantro (about 1 cup cilantro leaves). Add the shredded cabbage, carrot, sliced green onion, cilantro leaves, and ½ cup peanuts to a large bowl.

Sesame ginger dressing ingredients in a blender

Next, make the Sesame Ginger Dressing. Add ¼ cup neutral salad oil (anything light-flavored oil like canola, peanut, grapeseed, etc.), 2 Tbsp rice vinegar, 1 Tbsp soy sauce, 1.5 Tbsp honey, ½ Tbsp tahini, ¼ tsp toasted sesame oil, 1 clove garlic (minced), and ½ Tbsp grated fresh ginger to a blender. Blend until the dressing is smooth and creamy.

Sesame ginger dressing being poured over the crunchy cabbage salad

Pour the sesame ginger dressing over the salad and enjoy!

The post Crunchy Cabbage Salad appeared first on Budget Bytes.

Banana Bread Baked Oatmeal

This dessert-like banana bread baked oatmeal is rich, sweet, hearty, and totally breakfast worthy, thanks to hearty oats and the natural sweetness of bananas. So if you’re tired of using your brown bananas for actual banana bread, you can change things up a bit with this banana bread flavored baked oatmeal, which makes a great make-ahead […]

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This dessert-like banana bread baked oatmeal is rich, sweet, hearty, and totally breakfast worthy, thanks to hearty oats and the natural sweetness of bananas. So if you’re tired of using your brown bananas for actual banana bread, you can change things up a bit with this banana bread flavored baked oatmeal, which makes a great make-ahead breakfast meal prep for the week. BONUS: it’s freezer-friendly!

Originally posted 12-30-2011, updated 7-16-2020.

Overhead view of a casserole dish of banana bread baked oatmeal, surrounded by ingredients

What is Baked Oatmeal?

If you’re new to the world of baked oatmeal, it’s a wonderfully rich and moist breakfast treat. It’s basically oats baked into a custard. Kind of like bread pudding, but with oats instead of bread. If you think you don’t like oats because they tend to be gooey when boiled with water, try baked oatmeal. It’s soft, moist, and rich, but not at all gooey. Some people also mistakenly think baked oats are crunchy, but they’re not. 

Try these other baked oatmeal flavors: Pumpkin Pie Baked Oatmeal, Oatmeal Cookie Baked Oatmeal, or Blueberry Banana Baked Oatmeal.

How to Store the Leftovers

This recipe makes a pretty big batch, so you’ll want to save the leftovers to eat throughout the week. Make sure to refrigerate your baked oatmeal soon after cooking. I like to divide my baked oatmeal into single servings right after baking, then refrigerate them in individual containers. Once chilled, you can keep the baked oatmeal in the refrigerator for about 5 days, or freeze for about 3 months. 

How to Serve Banana Bread Baked Oatmeal

Baked oatmeal can be eaten hot OR cold. You can eat it as-is, or pour cold milk over top. And, if you like things a little sweeter, you can drizzle a little maple syrup over top.

Can I Use Steel Cut Oats?

You can not substitute steel cut oats in this recipe without making other changes because steel cut oats require a lot more moisture and a longer cooking time than rolled oats. While it may be possible to tweak it to make it work, I have not tested this method so I can not offer suggestions for that particular substitution.

Overhead view of a bowl of banana bread baked oatmeal surrounded by ingredients

 
Overhead view of a casserole dish full of banana bread baked oatmeal, surrounded by ingredients

Banana Bread Baked Oatmeal

The rich and sweet flavor of banana bread infused into a healthy baked oatmeal. This Banana Bread Baked Oatmeal is perfect for breakfast meal prep!
Total Cost $3.24 recipe / $0.54 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 367.87kcal
Author Beth - Budget Bytes

Ingredients

  • 1 1/2 cups mashed banana (about 3 bananas) $0.63
  • 1/3 cup brown sugar $0.12
  • 2 large eggs $0.46
  • 1/2 tsp salt $0.02
  • 1/2 tsp vanilla extract $0.15
  • 1 tsp baking powder $0.02
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp nutmeg $0.02
  • 2 cups milk $0.75
  • 2 1/2 cups old-fashioned rolled oats $0.45
  • 1/2 cup chopped walnuts $0.60

Instructions

  • Preheat the oven to 375ºF. Mash the bananas well with a fork (you'll need 1.5 cups).
  • Add the mashed bananas to a large bowl along with the brown sugar, eggs, salt, vanilla, baking powder, cinnamon, nutmeg, and salt. Whisk until the ingredients are combined.
  • Add the milk and whisk until combined again.
  • Finally, stir in the rolled oats and chopped walnuts.
  • Pour the oat mixture into a 9x9-inch casserole dish and transfer to the preheated oven. Bake for 45 minutes, or until it is golden brown on top and around the edges.
  • Serve warm or refrigerate and enjoy cold!

Nutrition

Serving: 1serving | Calories: 367.87kcal | Carbohydrates: 54.22g | Protein: 11.4g | Fat: 13.28g | Sodium: 324.97mg | Fiber: 5.7g

You might also like my Yogurt Banana Bread recipe!

How to Make Banana Bread Baked Oatmeal – Step By Step Photos

Mashed bananas in a measuring cup next to whole bananas

Preheat the oven to 375ºF. You’ll need 1.5 cups mashed bananas, which is about three bananas. I like to mash my bananas right in a liquid measuring cup so I can see the volume on the side.

Mashed bananas in a bowl with other liquid ingredients

Add the mashed bananas to a large bowl along with ⅓ cup brown sugar, 2 large eggs, ½ tsp salt, ½ tsp vanilla extract, 1 tsp baking powder, ¼ tsp cinnamon, and ⅛ tsp nutmeg. Whisk the ingredients together until they’re evenly combined.

Milk being poured into the mixing bowl

Add 2 cups milk and whisk to combine again. It’s easier to whisk in the milk after the other ingredients have been combined because it causes less splashing.

Rolled oats and chopped walnuts added to liquid ingredients

Finally, stir in 2.5 cups rolled oats and ½ cup chopped walnuts.

unbaked oats in casserole dish

Pour the oat mixture into a 9×9-inch casserole dish.

baked banana bread oatmeal in the casserole dish

Bake the oatmeal in the preheated 375ºF for 45 minutes, or until it’s golden brown on top and around the edges.

A wooden spoon scooping baked oatmeal out of the side of the casserole dish

Serve the banana bread baked oatmeal immediately, or divide into six portions and refrigerate for later!

Side view of a bowl of banana bread baked oatmeal with a spoon lifting a bite

Serve hot or cold, alone or topped with milk.

The post Banana Bread Baked Oatmeal appeared first on Budget Bytes.

Jerk Seasoned Collard Greens

When lockdown started a few months ago I focused on buying vegetables that would last a long time in my fridge or pantry so I could continue to eat a well rounded plate without having to go to the grocery store often. Collard greens are one of the first things I bought. They hold up […]

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When lockdown started a few months ago I focused on buying vegetables that would last a long time in my fridge or pantry so I could continue to eat a well rounded plate without having to go to the grocery store often. Collard greens are one of the first things I bought. They hold up well in the fridge, they’re inexpensive, and I just loooooove them! When I made that first pot of collard greens I looked in my pantry for something to season them with and pulled out a bottle of jerk seasoning on a whim. I couldn’t believe how incredible the flavors were together, and I knew that these Jerk Seasoned Collard Greens were something I was going to need to share on the blog.

Interesting in knowing what other fruits and vegetables last a long time? Check out my round up of Long Lasting Produce to Stock Up on During Isolation (including recipes ideas for each)!

Collard Greens on a plate with Mac and Cheese and BBQ Chicken

What is Jerk Seasoning?

If you’ve never heard of Jerk seasoning, it’s an amazing spicy, sweet, and savory blend of herbs and spices used for jerk style cooking in Jamaica. Jerk marinades usually consist of a mix fresh ingredients like Scotch Bonnet peppers, onions, ginger, scallions, allspice, garlic, thyme, among other ingredients. The flavorful marinade is slathered all over chicken, beef, pork, fish, or vegetables, then they’re cooked over an open flame to perfection. For this recipe, I simmered my collard greens in a broth seasoned with a dry jerk seasoning and a touch of orange juice for sweetness. This seasoning is pretty much good on everything.

Where to Find Jerk Seasoning

You should be able to find either the wet marinade (in a jar) or a bottle of dry spices in most major grocery stores, although a dry spice mix is what I used for this recipe. Walkerswood is an authentic brand from Jamaica that makes both the wet marinade and dry spice mix and it’s available for purchase on their website, on Amazon, and in many large grocery chains like Kroger. Or, if you want to try to make your own spice mix, check out this jerk seasoning recipe from Immaculate Bites.

What to Serve with Jerk Seasoned Collard Greens?

The unique sweet-savory-spicy flavor of these collard greens makes them a match for a variety of dishes. For some reason, I really love them with mac and cheese and ate them throughout the first few weeks of lock down just piled on top of a bowl of mac. In the photo above, I have them paired with Quick BBQ Chicken and Mac and Cheese. They’d also go great with other southern comfort foods, like potato salad, cornbread, or even something like red beans and rice.

How to Store Leftover Collard Greens

These simmered collard greens are one of those things that tastes even better the next day. Make sure to store your collard greens with the leftover broth from the pot, so they can continue to marinate in all that flavor in the refrigerator. You can reheat the leftovers (with the broth) either in a sauce pot on the stove over medium, stirring often, or microwaved until hot. Just strain the greens out of the broth for serving (use a slotted spoon to lift them out of the broth).

Jerk seasoned collard greens in a red pot, onion and garlic on the side

 
jerk seasoned collard greens on a plate with mac and cheese and bbq chicken

Jerk Seasoned Collard Greens

Sweet, spicy, and savory, these Jerk Seasoned Collard Greens are a hearty and flavorful side dish that also makes great leftovers!
Total Cost $4.10 recipe / $0.51 serving
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 ¾ cup each
Calories 51.94kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 1 clove garlic $0.16
  • 1 Tbsp cooking oil $0.04
  • 2 tsp jerk seasoning $0.20
  • 1/2 cup orange juice $0.52
  • 3 cups chicken broth $0.36
  • 1 lb. chopped collard greens $2.50

Instructions

  • Slice the onion and mince the garlic. Add the onion, garlic, and cooking oil to a large pot. Sauté the onion and garlic over medium heat until the onions are soft and translucent (about 5 minutes).
  • Add the jerk seasoning, orange juice, chicken broth, and collard greens to the pot. Stir to combine. Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.
  • Once boiling, turn the heat down to medium-low and let the collard greens simmer, stirring occasionally, until they are tender (about 30 minutes, or to your liking). Keep the lid in place when not stirring. Serve hot.

Nutrition

Serving: 0.75cup | Calories: 51.94kcal | Carbohydrates: 7.43g | Protein: 2.46g | Fat: 2.15g | Sodium: 385.44mg | Fiber: 2.65g

Scroll down for the step by step photos!

A ladle full of Jerk Seasoned Collard Greens hovering over the pot

How to Make Jerk Seasoned Collard Greens – Step by Step Photos

Onions and garlic in a pot with oil

Slice one yellow onion and mince one clove of garlic (if you prefer not to have large pieces of onion, you can finely mince the onion instead). Add the onion and garlic to a large pot with 1 Tbsp cooking oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).

Jerk seasoning in the pot with onions, orange juice being poured in

Add 2 tsp jerk seasoning, ½ cup orange juice, and 3 cups chicken broth to the pot with the onions and garlic.

Collard greens added to the pot

Add one pound chopped collard greens to the pot. I used collard greens that come in a bag, pre-washed and chopped. If you’re chopping your own, make sure to wash them well, cut the stems out, then chop into strips.

Simmered collard greens in the pot

Stir everything to combine, place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a boil, turn the heat down to low and let the collard greens simmer until tender, stirring occasionally. I let my collard greens simmer for 30 minutes, but you can simmer for more or less time depending on how tender you like your greens.

A spoon lifting some jerk seasoned collard greens out of the pot

Serve the jerk seasoned collard greens hot, with a slotted spoon to let the broth drain away. 

The post Jerk Seasoned Collard Greens appeared first on Budget Bytes.

Quick BBQ Chicken

We get a lot of feedback from readers who are trying to cook for families who all have different dietary needs and preferences, especially families with both vegetarians and meat eaters. So I wanted to make a series of a la carte proteins that can be cooked quickly and separately from a meal and added […]

The post Quick BBQ Chicken appeared first on Budget Bytes.

We get a lot of feedback from readers who are trying to cook for families who all have different dietary needs and preferences, especially families with both vegetarians and meat eaters. So I wanted to make a series of a la carte proteins that can be cooked quickly and separately from a meal and added for those who want it. This Quick BBQ Chicken is an easy and tasty main dish that cooks up in under 30 minutes and is great for either serving as a main dish or topping several other dishes.

Overhead view of a plate with Quick BBQ Chicken, mac and cheese, and collard greens

What to Serve with Quick BBQ Chicken

BBQ Chicken is so versatile. I have it pictured above with mac and cheese and collard greens (recipe coming soon), but it also goes great with Cowboy Caviar, Potato Salad, Spicy Sweet Potato Fries, Creamy Coleslaw, or Roasted Broccoli. You can also slice it up and use it to make a BBQ chicken pizza, BBQ chicken quesadilla, use it to top a loaded mashed potato bowl, or a salad.

What Kind of Chicken Can I Use?

This recipe is designed for boneless, skinless chicken breasts OR thighs. It works great with both, but thighs are definitely my favorite, since they are just so tender and crisp up nicely on the edges because of their extra fat. Since this recipe uses a quick skillet cooking method, it isn’t appropriate for bone-in chicken. Bone-in chicken takes much longer to cook, so it’s better for baking, braising, and slow cooking.

How Much Does This Recipe Make?

This recipe is good for about 1 lb. of chicken pieces, give or take a little. If you’d like to double the recipe, just make sure to cook the chicken in batches to prevent overcrowding the skillet, which will prevent the nice browning action that you want.

What Kind of BBQ Sauce Should I Use?

You can use whatever kind of BBQ sauce you prefer. I am not picky when it comes to BBQ sauce, so I just used a Kroger brand hickory smoke BBQ sauce that I happened to have on hand. Sweet Baby Ray’s tends to have pretty good BBQ sauces that are very affordable, too.

A Quick BBQ Chicken Breast on a cutting board with tongs, half sliced.

 
BBQ sauce being brushed onto chicken in a skillet

Quick BBQ Chicken

This Quick BBQ Chicken is an easy and tasty main dish that cooks up in under 30 minutes and can be paired with any number of sides. Perfect for weeknights!
Total Cost $4.98 recipe / $1.25 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 ¼ lb. each
Calories 255kcal
Author Beth - Budget Bytes

Ingredients

  • 1 tsp smoked paprika $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.03
  • 1 lb. boneless, skinless chicken* $4.63
  • 1 Tbsp cooking oil $0.04
  • 1/4 cup BBQ sauce $0.11

Instructions

  • If using chicken breasts, pound them to an even thickness to ensure quick and even cooking. To pound the breast, place them on a cutting board and cover with a piece of plastic wrap. Use a mallet or rolling pin to pound the thicker areas to an even ½ to ¾-inch thickness. There is no need to pound chicken thighs.
  • Combine the smoked paprika, garlic powder, salt, and pepper in a small bowl. Season both sides of the chicken pieces with the spice blend.
  • Heat a large skillet over medium heat. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the seasoned chicken and cook on each side until well browned and cooked through (an internal temperature of 165ºF), about 5-7 minutes on each side.
  • Turn the heat off and brush both sides of the chicken with BBQ sauce. Let the chicken rest five minutes before slicing and/or serving.

Notes

*You can use either chicken breast or thighs for this recipe. I used both in the step by step photos below, so you can see each type of chicken through the process.

Nutrition

Serving: 0.25lb. chicken | Calories: 255kcal | Carbohydrates: 1.08g | Protein: 27.25g | Fat: 15.65g | Sodium: 1165mg | Fiber: 0.23g

How to Make Quick BBQ Chicken – Step by Step Photos

Chicken breast on a cutting board covered with plastic, pounded with a rolling pin

This recipe can be made with one pound of boneless, skinless chicken breast, boneless, skinless chicken thighs, or a mix of both. If you are using chicken breasts, you’ll want to pound them to an even thickness of about 1/2 to 3/4-inch thick to make sure they cook quickly and evenly. To do this, place the chicken on a cutting board, cover with plastic to prevent splatter, then gently pound with a rolling pin or mallet until the thick end is even with the thinner end.

seasoning for bbq chicken in a small wooden bowl

Prepare the seasoning for the chicken by stirring together 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp pepper.

seasoned chicken pieces on a cutting board

Season both sides of the chicken with the prepared seasoning blend. 

Chicken cooked in the skillet

Heat a large skillet and heat over medium. Once hot, add 1 Tbsp cooking oil, swirl the oil to coat the surface of the skillet, then add the seasoned chicken pieces. Cook the chicken on each side until well browned and cooked through (internal temperature of 165ºF), about 5-7 minutes each side.

BBQ sauce being brushed onto chicken in a skillet

Turn the heat off and brush each side of the chicken with BBQ sauce.

BBQ chicken thigh on a plate with mac and cheese and collard greens

Let the chicken rest for about 5 minutes before serving, or slicing. Enjoy!

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