I love a good a kale salad. My simple kale salad is my favorite, but I also love mixing it up. For example, my kale and wild rice salad, roasted grape farro kale salad, and sweet potato black bean kale salad are all loaded with goodness. I also LOVE th…
I love a good a kale salad. My simple kale salad is my favorite, but I also love mixing it up. For example, my kale and wild rice salad, roasted grape farro kale salad, and sweet potato black bean kale salad are all loaded with goodness. I also LOVE this Berry Kale Salad, especially during…
Prepare your taste buds, friends. These umami-filled portobello mushroom fajitas are smoky, satisfying, herby perfection. Inspired by Bouldin Creek Cafe, they’re topped with our 5-Minute Chipotle Pecan Pesto (a fan-favorite also inspired by Bouldin), c…
Prepare your taste buds, friends. These umami-filled portobello mushroom fajitas are smoky, satisfying, herby perfection. Inspired by Bouldin Creek Cafe, they’re topped with our 5-Minute Chipotle Pecan Pesto (a fan-favorite also inspired by Bouldin), creating the ULTIMATE flavorful, plant-based meal!
These fajitas are perfect for when you’re craving hearty comfort food, and they come together quickly with just 10 ingredients!
Dry, flavorless chicken and lengthy marinating times? Those are things of the past, friends. These quick-marinating grilled teriyaki chicken skewers are incredibly flavorful and bursting with umami and salty-sweet perfection!
We love these satisfying s…
Dry, flavorless chicken and lengthy marinating times? Those are things of the past, friends. These quick-marinating grilled teriyaki chicken skewers are incredibly flavorful and bursting with umami and salty-sweet perfection!
We love these satisfying skewers with noodle salads, stir-fries, grilled veggies, or served simply with rice and steamed broccoli! Bonus? They come together quickly with 9 ingredients you probably have around. Let us show you how it’s done!
How to Make Grilled Teriyaki Chicken Skewers
These flavor-filled skewers start with a quick teriyaki-inspired marinade made with tamari (or soy sauce), coconut sugar, garlic powder, rice vinegar, and toasted sesame oil.
Is it even summertime without a skewer?! We think not. These teriyaki tofu skewers are full of savory sweet goodness, and when grilled, they develop a subtly crusty exterior and perfectly smoky taste. It’s safe to say this recipe’s a winner, frie…
Is it even summertime without a skewer?! We think not. These teriyaki tofu skewers are full of savory sweet goodness, and when grilled, they develop a subtly crusty exterior and perfectly smoky taste. It’s safe to say this recipe’s a winner, friends!
We love these skewers alongside a cold sesame noodle salad or stir-fry for a protein-packed, plant-based summer meal! Just 9 ingredients required for these super flavorful tofu skewers.
This panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.
My friends, don’t sleep on this simple Panzanella salad! It’s a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time. What’s not to love?!?!
What Is Panzanella?
Panzanella is a hearty Tuscan salad and an OG food waste recipe. It was created by Italian peasants to keep stale bread out of the trash and to use up garden produce before it spoiled. It can be made with almost any combination of fruits and veggies, but traditionally, the stars of the show are juicy summer tomatoes and crusty bread that’s had time to absorb the salad’s tangy dressing.
Ingredients You’ll Need
You’ll need some day-old bread, ripe tomatoes, some fresh greens, and any other summer fruit and veg you want to take advantage of. You can dress it with your favorite bottled dressing, or you can use our easy homemade balsamic vinaigrette. Beth and I added mozzarella pearls because, YES. Then we just drizzled it with a little olive oil and vinegar that we emulsified in a mason jar. (That’s just chef-speak for shaking the ever-living life out of it until the oil and vinegar transform into a creamy dressing.)
How Long Does Panzanella Last?
While it lives forever in my dreams, in real life, Panzanella doesn’t last longer than a day. You’ll need to make it an hour or so before serving to give the bread time to soak up the dressing.
Can I Meal-Prep Panzanella?
I’ve had lots of success prepping Panzanella components ahead of time. Chop and toast the bread, cool it, then store it in an air-tight container with a folded paper towel in it to absorb humidity. Slice and salt the tomatoes and store them in an airtight container as well. The salt forces them to release their juices, which you can then incorporate into your dressing. Chop the rest of your ingredients and also store them in your fridge in an airtight container. Then it’s as easy as mixing everything together with greens and dressing. Toasted bread will stay fresh at room temperature for a few days. Chopped produce will also stay fresh for a few days in the fridge.
Panzanella
This scrumptious Panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.
Course Salad
Cuisine Italian
Total Cost $13.54 recipe / $2.26 serving
Prep Time 20minutes
Cook Time 20minutes
Resting Time 1hour
Total Time 1hour40minutes
Servings 62 cups each
Calories 254kcal
Author Monti – Budget Bytes
Ingredients
3cupsbread, cubed$2.00
1/4cupolive oil, divided$0.64
1pintcherry tomatoes$3.49
1nectarine$0.90
1cucumber$0.69
1/2red onion$0.40
10oz.baby spring mix$3.49
4oz.mozzarella pearls$1.75
1tspsalt$0.08
1Tbspred wine vinegar$0.10
Instructions
Preheat the oven to 400°F. Line a sheet pan with parchment paper. Slice the bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.
While the bread toasts, wash all of the produce. Slice cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine in 1/2 inch thick slices. Slice the red onion in 1/4 inch thick half moons.
Once the bread has toasted, pull it from the oven, and allow it to cool.
Add the toasted bread to a very large bowl and top with salad greens. Top the greens with tomatoes, nectarines, cucumbers, red onions, and mozzarella pearls.
Add remaining olive oil, vinegar, and salt to a small mason jar or other container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.
Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!
Slice three cups of day-old (or fresh) bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.
While the bread toasts, wash all of the produce. Slice the pint of cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine into 1/2 inch thick slices. Slice half of a red onion in 1/4 inch thick half moons.
Once the bread has toasted, pull it from the oven, and allow it to cool.
Add the toasted bread to a very large bowl and top with 10 oz. of salad greens. Top the greens with tomatoes, nectarines, cucumbers, and red onions. Finish with mozzarella pearls (not pictured here.)
Add the remaining 3 tablespoons of olive oil, the tablespoon of vinegar, and the teaspoon of salt to a small mason jar or another container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.
Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!
Who needs a 20-minute meal that you can whip out when life is busy? We all do, right? These BBQ Chicken Pita Pizzas are a dinner lifesaver. They are perfect for busy weeknights. They only take 20 minutes tops to make and kids and adults LOVE them. My b…
Who needs a 20-minute meal that you can whip out when life is busy? We all do, right? These BBQ Chicken Pita Pizzas are a dinner lifesaver. They are perfect for busy weeknights. They only take 20 minutes tops to make and kids and adults LOVE them. My boys request these fun pizzas for dinner…
Are you ready for the BEST Grilled Chicken Sandwich of your life? This isn’t your ordinary grilled chicken sandwich. It is loaded with flavor and tastes very gourmet, but don’t worry, it’s super easy to make. Every time we make this s…
Are you ready for the BEST Grilled Chicken Sandwich of your life? This isn’t your ordinary grilled chicken sandwich. It is loaded with flavor and tastes very gourmet, but don’t worry, it’s super easy to make. Every time we make this sandwich for family and friends they are amazed by all of the incredible flavors…
I probably wouldn’t survive the summer if it wasn’t for big cold “meal salads” like this Big Kale Pasta Salad. It’s cold, filling, has tons of flavors and textures to keep me interested, and it’s just super easy to pull together. Oh, and it holds up REALLY well in the fridge, too. So yeah, it pretty much wins the “perfect summer meal” prize. :)
What’s in the BIG Kale Pasta Salad?
I combined a few of my favorite things for this BIG kale pasta salad. I used my favorite homemade balsamic vinaigrette to massage the kale and make it a little more tender, then added some chickpeas for extra bulk, grape tomatoes for freshness, red onion for a savory note, and a little Parmesan for more umami. This one is hitting all the bases!
Dressing Options
If you’re not into balsamic dressing or you just don’t want to make your own, any store-bought vinaigrette-style dressing will be great with this salad. Italian dressing, Caesar dressing, or tomato basil vinaigrette would also be good.
What Else Can I Add?
As with most salads, this Big Kale Pasta Salad is extremely flexible. Here are some other great ingredient options that you could add in place of or in addition to what I used:
This salad will stay good in the fridge for about 4-5 days. Kale holds up beautifully to dressing and pasta salads in general also hold up very well. If you plan to meal prep the salad, I do suggest that you reserve the rest of the dressing after massaging the kale to add to the salad just before serving (to prevent the salad from drying out as it’s refrigerated).
BIG Kale Pasta Salad
This Big Kale Pasta Salad is the perfect fast and filling summer lunch, packed with flavors, textures, and colors. Great for meal prep!
Course Dinner, Lunch, Salad
Cuisine American
Total Cost $7.88 recipe / $1.31 serving
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Servings 62 cups each
Calories 355kcal
Author Beth – Budget Bytes
Ingredients
Creamy Balsamic Vinaigrette
1/3cupolive oil$0.85
3Tbspbalsamic vinegar$0.42
2Tbspmayonnaise$0.15
1/2TbspDijon mustard$0.09
1clovegarlic, minced$0.08
1/2tspdried basil$0.05
1/4tspsalt$0.02
1/4tspfreshly cracked black pepper$0.02
Salad
8oz.penne pasta$0.67
8oz.chopped kale*$1.50
1pintgrape tomatoes$2.00
1/2red onion$0.22
115oz. canchickpeas$1.09
1/2cupgrated Parmesan$0.72
Instructions
Make the vinaigrette first. Whisk together the olive oil, balsamic vinegar, mayonnaise, Dijon, minced garlic, basil, salt, and pepper in a bowl until smooth and creamy. Set the dressing aside.
Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and boil until tender (7-8 minutes). Drain the pasta in a colander and allow it to cool.
Add the kale to a large bowl. Drizzle ⅓ of the prepared balsamic dressing over the kale and then use your hands to massage the dressing into the kale. Massage the kale for 3-5 minutes, or until it has wilted to half its volume.
Slice the grape tomatoes in half, thinly slice the red onion, and rinse and drain the chickpeas.
Add the drained and cooled pasta to the bowl with the kale, along with the tomatoes, onions, chickpeas, and Parmesan.
Pour the rest of the dressing over top, then stir the salad until everything is evenly combined and coated in dressing. Add salt and pepper to taste, then serve.
Notes
*If not using pre-chopped kale, simply remove the stems and tear or chop the kale into small pieces. Rinse and drain the kale well before using it in the salad.
How to Make A BIG Kale Pasta Salad – Step by Step Photos
Make the dressing first. Whisk together ⅓ cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp mayonnaise, ½ Tbsp Dijon mustard, 1 clove of minced garlic, ½ tsp dried basil, ¼ tsp salt, and ¼ tsp pepper. Set the dressing aside.
Bring a pot of water to a boil, then add ½ lb. of pasta (any short shape). Boil until tender and then drain in a colander.
Meanwhile, begin to prepare the kale. I use this pre-chopped kale because it’s super convenient and also inexpensive. If you are using a bunch of kale instead of pre-chopped, simply remove the stems and chop the kale into 1-2 inch pieces. I used half of this one-pound bag for my salad.
Before massaging the kale, it has a lot of volume and entirely fills my big salad bowl.
Add about ⅓ of the prepared dressing to the kale and then use your hands to massage the dressing into the kale. The kale will get softer and lose volume as it is massaged. Set the kale aside.
Slice ½ of a red onion. If red onion is a bit too strong for you, you can soak it briefly in ice water to take the sharp edge off.
Slice one pint of grape tomatoes in half.
Add the drained and cooled pasta, tomatoes, sliced onions, one drained 15oz. can of chickpeas, and ½ cup grated Parmesan to the bowl with the kale. Pour the remaining dressing over top.
Stir everything together, then season the salad to taste with salt and pepper.
Enjoy the salad immediately or refrigerate for later!
I love doing a big Sunday breakfast or brunch at home. It’s just such a great way to enjoy my day off without spending the money on going out to eat. …And I can do it in the comfort of my pajamas. 😏 But I don’t always have big energy to do a BIG brunch, so these Breakfast Nachos are a fun compromise. They’re definitely a splurge compared to my regular weekday oats, but still super easy. Plus, I can use up whatever ingredients I have left in my fridge as extra toppings! WIN! 🙌
What Makes them Breakfast Nachos?
Okay, so these are pretty much just regular nachos but with scrambled eggs on top, but hey, what better excuse to eat nachos for breakfast?? You can make them even more breakfast-y by adding some browned breakfast sausage or crumbled bacon, but I went with a vegetarian nacho this time around.
What Else Can I Add?
I topped my nachos with eggs, cheese, black beans, tomato, onion, jalapeños, and sour cream, but that’s just the tip of the iceberg when it comes to possible nacho toppings. Scan your fridge to see if you have any of these other ingredients to add to your nachos:
Nachos seem like a no-brainer, but I’ve got a couple of quick tips to really help take your nachos to the next level.
Use sturdy chips. Avoid “thin & crispy” tortilla chips and go for the kind that are thick and sturdy because they need to be strong enough to lift all those delicious toppings!
Layer the ingredients! There’s nothing worse than getting a chip with no toppings or a chip so loaded that it breaks under the pressure, so layer your toppings for the best chip-to-topping ratio.
Breakfast Nachos
Breakfast nachos are fun and easy way to change up your breakfast or brunch routine. Plus, the topping options are endless!
Dice the tomato and red onion. Slice the jalapeño. Rinse and drain the black beans. Shred the cheddar cheese.
Preheat the oven to 350ºF. Whisk together the eggs, salt, and pepper in a large bowl.
Melt the butter in a large non-stick skillet over medium heat. Once hot, add the whisked eggs and gently stir and fold until the eggs are mostly set, but still slightly wet (they'll finish cooking in the oven).
Line a large baking sheet with parchment paper for easy cleanup. Spread half of the tortilla chips over the surface of the baking sheet, then top with half of the eggs, half of the black beans, and half of the shredded cheese.
Repeat with a second layer of chips, eggs, beans, and cheese.
Bake the nachos in the preheated oven for 5-7 minutes, or until the cheese is melted.
Remove the nachos from the oven and top with the remaining fresh ingredients: tomato, onion, jalapeño, and sour cream. Serve hot.
How to Make Breakfast Nachos – Step by Step Photos
Prep the toppings first, so they’re ready to go when you need them. Dice one Roma tomato, slice one jalapeño, and dice ¼ of a red onion. Rinse and drain well one 15oz. can of black beans. Shred 4oz. of cheddar cheese.
Begin preheating the oven to 350ºF. Whisk six large eggs in a bowl with ¼ tsp salt and ¼ tsp pepper.
Heat 2 Tbsp butter in a large non-stick skillet over medium. Once the skillet is hot and the butter is melted, swirl to coat the surface. Add the whisked eggs to a skillet and let them cook, gently folding and stirring, until they are mostly set, but still slightly wet. Do not cook the eggs fully here because they will cook more when the nachos are in the oven.
Line a large baking sheet with parchment paper for easy cleanup. Add ½ of a 15oz. bag of tortilla chips to the baking sheet. The chips do not need to completely cover the surface of the baking sheet.
Add half of the scrambled eggs, half of the drained black beans, and half of the shredded cheddar.
Add a second layer of chips, eggs, beans, and cheese.
Bake the nachos in the fully pre-heated 350ºF oven for 5-7 minutes, or until the cheese is melted.
Quickly add your fresh and cold toppings like the tomato, onion, jalapeño, and sour cream (about 1/2 cup total). Serve hot!
Salads are great, but pasta salads? The greatest! This Mediterranean-inspired orzo pasta salad is the ultimate fresh and satisfying side dish. It’s herby, bright, colorful, filled with veggies, and ready in just 30 minutes!
It’s plant-based, optionally…
Salads are great, but pasta salads? The greatest! This Mediterranean-inspired orzo pasta salad is the ultimate fresh and satisfying side dish. It’s herby, bright, colorful, filled with veggies, and ready in just 30 minutes!
It’s plant-based, optionally gluten-free, and quickly becoming our new favorite salad for BBQs, picnics, or served with grilled protein for a satisfying summer meal. Let us show you how it’s done!