Jess – Budget Bytes – Page 3

Pumpkin Cookies

Pumpkin Cookies are the only treat you need this fall! They’re deliciously chewy, perfectly spiced, and dotted with gooey chocolate chips!

The post Pumpkin Cookies appeared first on Budget Bytes.

Pumpkin Spice Season is upon us! My stepdaughter and I have a fall tradition; we hit the coffee shop for a pumpkin spice latte (basic, yes, but delicious—we have no shame!) and pick out a new fall-scented candle at the store. That night, we usually watch Hocus Pocus and whip up an autumnal treat—like these Pumpkin Cookies! She’s the baker in our family, and this budget-friendly recipe has been approved! These cookies are super chewy (NOT cakey!), perfectly spiced, and sure to satisfy anyone with a sweet tooth. Plus, they’re full of gooey chocolate chips and couldn’t be easier to make!

A plate of pumpkin chocolate chip cookies.

What Are Pumpkin Cookies?

Think of these pumpkin cookies as a mix between your favorite chocolate chip cookies and pumpkin pie. They have a deliciously chewy centre, crisp edges, and every bite is infused with warm pumpkin spice flavors. I also speckle white chocolate and butterscotch chips throughout the dough, adding a rich and creamy sweetness. But if you don’t love super sweet treats, swap out the white chocolate/butterscotch chips for dark chocolate. They’d still be the perfect way to kick off the fall season!

Here’s what you’ll need to make these pumpkin chocolate chip cookies:

Brown Sugar: Adds a delicious molasses flavor and extra chewiness.
Unsalted Butter: Melted (but not hot) butter also helps create a chewy texture.
Vanilla Extract: Adds warmth and depth of flavor.
Egg: Helps bind the dough together.
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugars and spices, while pumpkin puree is just that—pure pumpkin. Be sure to strain your pumpkin before using it.
Hot Water: Adding just a little hot water to the mix makes these cookies extra chewy! When you want a stiffer dough (like with bread), use cold water, but if you want to hydrate your dough for cookies, use warm/hot water!
Flour: All-purpose flour will do the trick here.
Baking Soda & Baking Powder: This leavening duo helps make these cookies rise and spread just enough without getting too puffy or flat.
Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, allspice, and ground cloves (aka the flavors of fall!). You can use store-bought, but making your own pumpkin pie spice is super simple and means you can adjust the flavors to your liking.
Salt: A must to balance out all the other flavors. I also sprinkle a little salt over my cookies before baking for a salty-sweet flavor.
White Chocolate & Butterscotch Chips: I was going to make this recipe with only white chocolate chips, but I had some butterscotch chips on hand, so I added them in. You can use all white chocolate chips, all butterscotch chips, or whatever chocolate chips if you prefer—the total amount of chips needed is ¼ cup.

Strain Your Pumpkin Puree!

This is another secret for chewy pumpkin cookies! Pumpkin puree is naturally very moist, which is great for some recipes… but not so much this one. Moisture creates a soft texture in baked goods—and I don’t want these cookies to be doughy or cakey! Strain your pumpkin puree by adding it to a cheesecloth or fine mesh strainer and let it drain over a bowl for 30 minutes to an hour. You can also blot it with paper towels, but I find straining it works best. Use the leftover liquid in pumpkin soup or a pumpkin smoothie!

Add the flour mixture slowly, mix until just combined, and then add a little more. This stops us from overmixing the dough, which can make the cookies tough and dense.
Let the cookies cool for at least 15 minutes before removing them from the baking sheet. They’ll be very soft and fragile when they first come out of the oven but will firm up as they cool.
Use a cookie scoop to create evenly sized-cookies. I use a 2-oz cookie scoop to make these cookies. You might need to adjust the baking time if you use a smaller or larger scoop.
Cool the dough for 10-15 minutes before scooping and baking to minimize spreading. Doing this also lets the flour hydrate fully, which creates a chewier cookie!
To create perfectly round cookies, place a glass or cookie cutter over each freshly baked (still warm) cookie and gently swirl it in a circular motion to even out the edges. Check out our Instagram reel for a visual tutorial! (But if you prefer a more rustic look, that’s totally fine too!)

Storage Instructions

Keep your pumpkin chocolate chip cookies in an airtight container for up to 1 week. You can also freeze them for up to 3 months. Layer each cookie with parchment paper to stop them from sticking together, and let them thaw at room temperature before enjoying.

As for the dough, I wouldn’t make it too far in advance because the pumpkin might release too much liquid in storage. I’d bake the cookies as soon as the dough is ready for the best results.

A hand dipping a pumpkin chip cookie into a glass of milk.

Pumpkin Cookies

Pumpkin Cookies are the only treat you need this fall! They're deliciously chewy, perfectly spiced, and dotted with gooey chocolate chips!

Course Dessert

Cuisine American

Total Cost ($4.27 serving / $0.17 serving)

Prep Time 10

Cook Time 12

Chill Time 15

Total Time 37

Servings cookies

Calories 110kcal

Author Jess – Budget Bytes

Equipment

Ingredients

1 cup brown sugar, packed* $0.82
8 Tbsp unsalted butter, melted but not hot $1.06
1 tsp vanilla extract $0.58
1 egg $0.31
¼ cup pumpkin puree, strained $0.15
1 Tbsp hot water $0.00
1 ½ cups flour $0.16
½ tsp baking powder $0.02
½ tsp baking soda $0.01
2 ½ tsp pumpkin pie spice $0.47
¼ tsp salt (+pinch for sprinkling, optional) $0.01
⅛ cup white chocolate chips $0.30
⅛ cup butterscotch chips $0.38

Instructions

Preheat oven to 375. Combine flour, baking powder, baking soda, and salt in medium size mixing bowl. Whisk together to mix thoroughly.
Cream together melted butter and brown sugar.
With the mixer running, add pumpkin puree, hot water, and egg.** (Read note.)
Add flour to the wet mixture little by little, mixing until just combined.
Be careful not to overmix the dough. Stop mixing once the flour is fully incorporated.
Scrape down mixing bowl and fold in white chocolate chips and butterscotch chips by hand.
Chill in fridge or freezer for 10-15 minutes so it’s scoopable and not too soft.
Using a cookie scoop, scoop balls out onto a parchment-lined cookie sheet, 2 inches apart. Sprinkle each with a little salt if you like a salty sweet flavor. I like to push a couple extra chocolate chips on top too, so they look extra pretty when they come out of the oven.
Bake 10-12 minutes. Let cool for 15 minutes before handling. Enjoy!

See how we calculate recipe costs here.

Notes

*Light or dark brown sugar work great in this recipe, so use whatever you have on hand. Dark brown sugar will alter the color, but I have tried both varieties of brown sugar and they both yield pretty and tasty cookies!

**Pour your hot water away from the egg. Even though it will all get mixed together, if you pour it directly on the egg it may start to cook prematurely!

Nutrition

A plate of pumpkin cookies with one cookie missing a bite.

how to make Pumpkin Cookies – step by step photos

Dry ingredients for pumpkin cookies in a mixing bowl.

Preheat oven to 375. Combine 1 ½ cup flour, ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in medium size mixing bowl. Whisk together to mix thoroughly.

Butter and brown sugar in a mixing bowl.

Cream together 8 Tbsp melted unsalted butter and 1 cup brown sugar.

Pumkin puree, an egg, and water added to a mixing bowl.

With the mixer running, add ¼ cup strained pumpkin puree, 1 Tbsp hot water, and 1 egg. (Read note.)

Dry ingredients added to dry ingredients added to a mixing bowl for pumpkin cookies.

Add flour to the wet mixture little by little, mixing until just combined.

Pumpkin cookie dough in a mixing bowl with a hand mixer.

Be careful not to overmix the dough. Stop mixing once the flour is fully incorporated.

A spatula folding in white chocolate and butterscotch chips into cookie dough.

Scrape down mixing bowl and fold in ⅛ cup white chocolate chips and ⅛ cup butterscotch chips by hand. Chill in fridge or freezer for 10-15 minutes so it’s scoopable and not too soft.

Balls of pumpkin cookie dough on a parchment lined baking sheet.

Using a cookie scoop, scoop balls out onto a parchment-lined cookie sheet, 2 inches apart. Sprinkle each with a little salt if you like a salty sweet flavor. I like to push a couple extra chocolate chips on top too, so they look extra pretty when they come out of the oven.

Freshly baked pumpkin cookies on a parchment lined baking sheet.

Bake 10-12 minutes. Let cool for 15 minutes before handling. Enjoy!

I suggest making a double batch of these pumpkin cookies—they’re just that good!

The post Pumpkin Cookies appeared first on Budget Bytes.

Caramelized Onions

These velvety-smooth Caramelized Onions are a budget-friendly way to add extra flavor to any meal! Add them to burgers, pasta, and more!

The post Caramelized Onions appeared first on Budget Bytes.

Are you an onion hater? If so, these velvety-smooth Caramelized Onions might just change your mind! I love onions in every form, but when cooked low and slow until golden brown and sweet, they become the side dish you never knew you needed. Use them to top a burger, add them to dips and sauces, or mix them into your favorite pasta dish! They’re a seriously budget-friendly way to add extra flavor to any meal. Plus, did you know you can get rid of onion breath by eating fresh parsley? You have no excuse now! Let’s dig in.

Overhead view of caramelized onions in a pan

If you watch Budget Bytes’ reels on social media, you probably already know onions are my favorite ingredient of all time. My stepdaughter, Bijou, knows my commitment to this vegetable from our game “Anything or Onions,” where she puts an undeniably delicious food (say, brownies) up against onions and the I have to choose which one I’d rather eat for the rest of my life. Spoiler alert: I always choose onions.

Why? Onions are sweet, spicy, and savory, wrapped in one cute little bulb! They can be crunchy (like our pickled red onions) or soft and buttery, like in this recipe you’re about to make. The Vidalia Onion is also the official state vegetable of my birthplace, the great state of Georgia!

What Are Caramelized Onions?

Caramelized onions are made by slowly cooking onions over a low heat until their natural sugars caramelize. I don’t add any extra sugar to this recipe, just a little oil, butter, and salt. As they cook, the water in the onions evaporates, and the pungent, sharp taste turns into a sweet, jammy, and savory treat. This process does take time (about 50 minutes) but requires very little effort. Make a big batch, and store them in your fridge to add meals throughout the week!

Here’s what you’ll need to make this caramelized onions recipe:

Onions: I used 3 medium yellow onions, which I sliced into even strips. White or red onions will also work well!
Olive Oil: Stops the onions from sticking to the pan and helps them caramelize evenly.
Butter: Adds a rich, buttery flavor to the onions. The milk solids in the butter will also brown as the onions cook, making them even more flavorful. Use unsalted butter as we add salt separately.
Salt: Draws out moisture from the onions (helping to speed up the caramelization process) and enhances their natural sweetness.

Serving Suggestions

I can’t think of many dishes that wouldn’t benefit from a spoonful of caramelized onions! Some recipes, like French onion soup, even use them as the main ingredient. Here are a few more serving ideas:

If you don’t fancy soup, try making this French onion dip!
Use them to top turkey burgers and hot dogs
Add them to pasta—they’d taste great in this bruschetta pasta recipe!
Top steak, tofu, or grilled mushrooms with a generous serving of these onions
Use in recipes that call for caramelized onions, like our mushroom white pizza, artichoke flatbread, or chickpea spread
Mix them into scrambled eggs or omelets
Add them to hummus breakfast tacos or avocado toast
Use them in place of onion jam on cheese platters

The exact timings will depend on the thickness of your onion slices and the size of your pan. Don’t be tempted to turn up the heat to speed up the process—this can cause the natural sugars to burn, rather than caramelize! I’ve included photos of my onions after 10, 25, and 40 minutes of cooking in the step-by-step below. Once your onions look like mine in the final photo, they’re done!
Don’t add extra sugar or sweeteners to speed up the caramelization process; this recipe really doesn’t need it. Time and patience will give you the best results!
Salting the onions before cooking will draw out moisture and help them cook down faster.
Deglaze the pan with a splash of liquid (like water, broth, vinegar, or wine) if your onions look dry. You shouldn’t have to do this if you keep the heat low, but it can also add some (optional) extra flavor if desired.
Cut your onions with a sharp knife to avoid that dreaded onion eye burn! You could also try Marsha’s Instagram reel trick for laying a wet paper towel over your cutting board—she says it really works!

Storage Instructions

Keep your onions in an airtight container in the fridge for up to a week, or freeze them for later. They’ll keep for 3-6 months in the freezer. Let them thaw in the fridge before using!

Caramelized Onions

These velvety-smooth Caramelized Onions are a budget-friendly way to add extra flavor to any meal! Add them to burgers, pasta, and more!

Course Side Dish

Cuisine American

Total Cost ($2.16 recipe / $0.13 serving)

Prep Time 10

Cook Time 50

Total Time 1

Servings servings, 2 Tbsp per serving (makes 2 cups total)

Calories 22kcal

Author Jess – Budget Bytes

Ingredients

3 medium onions $1.80
1 Tbsp olive oil $0.20
1 Tbsp butter $0.13
½ tsp salt $0.03

Instructions

Peel and slice onions into even strips.
Melt butter and olive oil in pan over medium high heat.
Add onions and use tongs to evenly coat with oil.
Season onions with salt to help release water.
Allow onions to cook at medium high heat for 5-10 minutes, or until onions begin to soften and turn golden brown.
Once browning begins, lower heat to medium and cook at this heat for 35-40 minutes.
Stir every few minutes to prevent sticking.
When onions are a deep golden brown, they are done!

See how we calculate recipe costs here.

Nutrition

how to make Caramelized Onions – step by step photos

Peel and slice 3 medium onions into even strips.

A cube of butter and olive oil in a pan.

Melt 1 Tbsp butter and 1 Tbsp olive oil in pan over medium high heat.

Add onions and use tongs to evenly coat with oil.

A hand holding a spoon of salt above sliced onions in a pan

Season onions with ½ tsp salt to help release water.

Sliced onions in a pan after being cooked for 10 minutes.

Allow onions to cook at medium high heat for 5-10 minutes, or until onions begin to soften and turn golden brown.

Sliced onions cooking in a pan after 25 minutes.

Once browning begins, lower heat to medium and cook at this heat for 35-40 minutes.

Caramelized onions in a pan after 40 minutes.

Stir every few minutes to prevent sticking.

When onions are a deep golden brown, they are done!

Side view of caramelized onions in a bowl.

These easy caramelized onions will be your new favorite side dish for pasta, pizzas, salads, and so much more!

The post Caramelized Onions appeared first on Budget Bytes.

“Do Nothing Cake”

Do Nothing Cake is a one-bowl, one-pan dessert perfect for any occasion. It’s a simple, delicious, and budget-friendly treat anyone can make!

The post “Do Nothing Cake” appeared first on Budget Bytes.

Truth be told, I don’t always love making desserts. As a chef, I’m way more into savory foods, so I always assign someone else the dessert when having a get-together. This is how I discovered the glory of “Do Nothing Cake!” And holy cow—is this cake good! It’s the texture that does it for me; the cake is spongey from the crushed pineapple and extremely moist, plus the toasted coconut topping with a scattering of pecans gives it the perfect crunch… It was love at first bite! This simple dessert recipe is also an easy crowd-pleaser that anyone can make for pennies.

When our friend Caitlin brought this cake to brunch one day, the name immediately piqued my interest. And after trying it for myself, I knew this recipe was a keeper. Yes, there are a couple of steps involved (contrary to its name), but I did a bunch of research, and once you understand the history behind this recipe, it’ll all make sense.

What is Do Nothing Cake?

Do nothing cake, also known as tornado cake, dates back to the 1940s. This was a time when boxed cake mixes had yet to hit mainstream, and many recipes required measuring scales and had time-consuming steps. This cake’s simplicity (everything was measured by a cup!) and quick preparation time (only 1 bowl needed!) helped make it a household favorite. And like chocolate depression cake, there’s no added butter or milk in the cake batter. You just mix crushed pineapple, sugar, flour, and eggs and pour them into a baking dish. You don’t even need to wait for the cake to cool before frosting! So when you look at it from that perspective, it makes perfect sense why it’s called “Do Nothing Cake.”

Here’s what you’ll need to make this do nothing cake recipe:

Canned Crushed Pineapple: Adds a fruity sweetness and moistness to the cake. Don’t strain the juice; the cake needs it.
Sugar: Helps to sweeten the cake. Remember, it’s a dessert, so if you’re avoiding sugar, this recipe may not be for you. But if you’re in the mood for a budget-friendly tropical sweet treat, you’re in the right place!
Flour & Baking Soda: Provides structure and helps the cake rise. Use all-purpose flour for the best results.
Eggs: Helps to bind and leaven the cake.
Vanilla Extract: The perfect flavor enhancer.
Sweetened Condensed Milk: Makes the frosting ultra creamy and adds a delicious layer of sweetness. Use room temperature sweetened condensed milk.
Butter: Combines with the condensed milk to create a rich and decadent frosting. It also adds a nice buttery flavor as there’s no butter in the cake itself. Make sure your butter is room temperature before using.
Unsweetened Shredded Coconut: I toast the coconut and sprinkle it over the frosting for added flavor and texture.
Chopped Pecans: Gives the moist cake a delicious nutty crunch. You can also use chopped walnuts, macadamia nuts, almonds, or whatever nuts you have in your pantry.

Should I Drain The Canned Pineapple?

No, please don’t drain the crushed pineapple! This do nothing tornado cake recipe has no added butter, milk, or fat in the cake batter. The juices from the pineapple combine with the other ingredients to create a moist and flavorful cake. Always use the entire 20oz can of crushed pineapple, juice included.

My recipe for do nothing cake isn’t a poke cake, as I don’t poke any holes in it before adding the frosting! I also don’t use a boiled frosting but rather a creamy, whipped frosting. However, if you want to, you can turn this into a poke cake by poking holes in the baked cake and adding the frosting while the cake is still warm. The frosting will seep into the holes, making it an even more decadent treat!

Storage Instructions

Cover the baking dish with plastic wrap or transfer slices of cake to an airtight container and store in the refrigerator for 3-5 days. You can also freeze individual slices for up to 3 months. Thaw them overnight in the refrigerator before serving.

Do Nothing Cake

Do Nothing Cake is a one-bowl, one-pan dessert perfect for any occasion. It's a simple, delicious, and budget-friendly treat anyone can make!

Course Dessert

Cuisine American

Total Cost ($9.31 recipe / $0.62 serving)

Prep Time 18

Cook Time 44

Total Time 1 2

Servings slices

Calories 418kcal

Author Jess – Budget Bytes

Equipment

9×13 Baking Dish
Hand Mixer

Ingredients

Cake Ingredients

2 cups sugar $0.68
2 cups flour $0.24
2 eggs $0.44
1 tsp baking soda $0.01
1 tsp vanilla $0.65
20 oz canned crushed pineapple, with juices $1.28
cooking spray $0.01

Frosting Ingredients

½ cup shredded unsweetened coconut $1.04
1 cup (2 sticks) unsalted butter, room temp $2.13
14 oz sweetened condensed milk, room temp $2.23
2 Tbsp chopped pecans $0.60

Instructions

On a parchment-lined baking sheet, toast unsweetened shredded coconut in 350 degree oven for 4 min. Keep an eye on it! It can burn fast. Remove from oven and let cool.
Add sugar, flour, eggs, baking soda, vanilla, and crushed undrained pineapple to a large bowl and mix with a spoon. The mixture will be lumpy because of the pineapple chunks, but make sure it’s well-mixed.
Spread into a 9×13 baking dish that has been greased with cooking spray. Bake for 35-40 min in 350 degree oven. Remove cake from oven when a toothpick inserted in the center comes out clean. Let it cool on the counter.
In a smaller mixing bowl, combine room temperature butter and sweetened condensed milk and whip with hand mixer on medium speed for at least 8 minutes or until creamy and smooth.
Spread the frosting on the cake. It’s ok if the cake is not fully cooled before frosting for this recipe! The frosting melts into the cake making it extra moist and delicious.
Top with the toasted coconut, and then add chopped pecans. Enjoy your cake cold or warm!

See how we calculate recipe costs here.

Nutrition

Overhead view of a slice of do nothing cake on a plate.

how to make Do Nothing Cake – step by step photos

On a parchment-lined baking sheet, toast ½ cup unsweetened shredded coconut in 350 degree oven for 4 min. Keep an eye on it! It can burn fast.

Toasted shredded coconut on a baking sheet.

Remove from oven and let cool.

A can of crushed pineapple being added to a mixing bowl with eggs and flour.

Add 2 cups sugar, 2 cups flour, 2 eggs, 1 tsp baking soda, 1 tsp vanilla, and 20 ounces of crushed undrained pineapple to a large bowl and mix with a spoon.

Do nothing cake batter in a mixing bowl.

The mixture will be lumpy because of the pineapple chunks, but make sure it’s well-mixed.

The batter for do nothing cake being poured into a baking dish.

Spread into a 9×13 baking dish that has been greased with cooking spray.

Freshly baking do nothing cake in a baking dish.

Bake for 35-40 min in 350 degree oven. Remove cake from oven when a toothpick inserted in the center comes out clean. Let it cool on the counter

Two sticks of butter and condensed milk in a mixing bowl.

In a smaller mixing bowl, combine 1 cup room temperature butter and 14 oz can of sweetened condensed milk and whip with hand mixer on medium speed for at least 8 minutes or until creamy and smooth.

Do nothing cake being frosted with white frosting in a baking dish.

Spread the frosting on the cake. It’s ok if the cake is not fully cooled before frosting for this recipe! The frosting melts into the cake making it extra moist and delicious.

Frosted do nothing cake topped with toasted shredded coconut in a baking dish.

Top with the toasted coconut.

Do nothing cake topped with white frosting, toasted shredded coconut and chopped pecans in a baking dish.

Then add 2 Tbsp chopped pecans. Enjoy your cake cold or warm!

Side view of a slice of do nothing cake on a plate.

Make this easy do nothing cake for your next potluck, family gathering, or holiday celebration. It’s a tasty and simple dessert that’ll have everyone asking for the recipe!

Strawberry Sheet Cake

$11.72 recipe / $0.78 serving

Banana Cake

$10.80 recipe / $0.72 serving

A slice of chocolate cake being lifted out of the sheet pan.

Texas Sheet Cake

$11.27 recipe / $0.75 serving

Cranberry Almond Cake

$3.76 recipe / $0.47 serving

The post “Do Nothing Cake” appeared first on Budget Bytes.

White Bean Hummus

You won’t miss the chickpeas in this protein-packed white bean hummus! It’s creamy, flavorful, and so easy to make at home.

The post White Bean Hummus appeared first on Budget Bytes.

My family is a hummus family, through and through. My husband, stepdaughter, and I love to make White Bean Hummus, cut up a ton of veggies, and put on a big spread for a healthy snack! Now, my 3 year old daughter has joined the gang, and she’s crazy about this hummus, too. It’s a crowd-pleaser and works out to be much cheaper than store-bought hummus! You only need 5 ingredients and a food processor to make this delicious, protein-packed dip. I’m sure your family will love it just as much as mine does!

A hand dipping a carrot stick into a bowl of white bean hummus

What is White Bean Hummus?

We’ve been on a white bean kick recently here at Budget Bytes (Tuscan white bean stuffed tomatoes or chicken sausage white bean skillet, anyone?!), so it only makes sense that I share my favorite white bean hummus recipe with y’all. It’s just as delicious as traditional chickpea hummus but is made with creamy white beans instead. I add canned cannellini beans, toasted garlic, lemon juice, tahini, and olive oil to a food processor and blend until smooth—that’s it!

Side note: I love following Dr. Joel Fuhrman, and one of his teachings has always stuck with me: G-BOMBS! Fit in greens, beans, onions, mushrooms, berries, and seeds daily, and you’re on the road to excellent health. This easy white bean hummus recipe combines a few of those requirements, so it’s always in my refrigerator as an easy-to-grab snack!

Aside from the cannellini beans, this recipe stays true to the classic ingredients found in regular hummus. Here’s what you’ll need to make this homemade white bean hummus recipe:

Cannellini Beans: Most of us probably have a few tins of this creamy white bean in the pantry, making it a great option for a last-minute dip! Drain and rinse the beans before using. Butter beans, navy, and Great Northern beans could also work.
Tahini: This is a paste made from ground sesame seeds. It’s one of the main ingredients in most hummus recipes and adds a nutty, slightly bitter flavor. You can usually find it in the nut butter or international aisle of your grocery store.
Garlic: Crush your garlic cloves to release all that delicious flavor. We’ll toast them in a skillet before blending to mellow out the sharpness.
Olive Oil: Use it to cook the garlic and to add richness to the hummus.
Lemon Juice: Adds a bright acidity that balances out the creaminess of the beans and tahini.
Water: Use some cold water to thin out the hummus to your desired consistency.
Seasonings: Salt and black pepper enhance the flavors of this white bean hummus.

Serving Suggestions

This white bean dip is the best snack to take on the go! I dip everything from carrots and celery to crackers and pita bread in it. If you’re serving this hummus at a party, try drizzling some extra olive oil, fresh herbs, and crushed red pepper on top (as I did in these photos!). Here are a few more ideas for serving this creamy cannellini bean hummus:

Spread it on your favorite sandwiches or wraps
Use it as the base for these Mediterranean hummus bowls
Mix it into cooked pasta for a simple and delicious sauce (add a little water to thin it out, if needed)
Serve it as a side with roasted or grilled vegetables
Level up your breakfast game by making hummus breakfast tacos!

Storage Instructions

This recipe for white bean hummus makes about 4 cups, so there’s a good chance you’ll have leftovers. Store it in an airtight container in the refrigerator for up to 5 days. You can also drizzle a thin layer of olive oil on top of the hummus before storing to help keep it fresher for longer, but this is optional.

White Bean Hummus

You won't miss the chickpeas in this protein-packed white bean hummus! It's creamy, flavorful, and so easy to make at home.

Course Dip

Cuisine Mediterranean

Total Cost ($4.15 recipe / $0.34 serving)

Prep Time 10

Cook Time 4

Total Time 14

Servings servings (⅓ cup per serving)

Calories 145kcal

Author Jess – Budget Bytes

Equipment

Food Processor

Ingredients

2 cans cannellini beans, strained and rinsed $1.72
½ cup tahini $1.28
3 Tbsp olive oil $0.57
3 cloves garlic, crushed $0.15
4 Tbsp lemon juice $0.20
¼ tsp salt $0.01
1 tsp freshly cracked black pepper $0.22
¼ cup cold water $0.00

Instructions

Gather all your ingredients and set aside until time to use.
In a small frying pan, combine smashed garlic cloves and olive oil. Cook on medium low heat to gently cook the garlic, swirling it in the pan occasionally to infuse the olive oil. After about 4 minutes or when the garlic has some light color on it, remove pan from heat.
In a food processor, combine cannellini beans, tahini, olive oil and garlic from the frying pan, lemon juice, salt and pepper. Process until smooth, streaming in cold water as-needed to help blend and smoothen the hummus.
Adjust salt and pepper to your liking and serve with fresh vegetables, toasted pita or crackers. Enjoy!

See how we calculate recipe costs here.

Nutrition

A hand spooning white bean hummus onto pita bread

how to make White Bean Hummus – step by step photos

Gather all your ingredients and set aside until time to use.

In a small frying pan, combine 3 smashed garlic cloves and 3 Tbsp olive oil. Cook on medium low heat to gently cook the garlic, swirling it in the pan occasionally to infuse the olive oil.

Garlic cloves toasted in hot oil in a pan

After about 4 minutes or when the garlic has some light color on it, remove pan from heat.

Ingredients for white bean hummus added to a food processor

In a food processor, combine 2 cans cannellini beans, ½ cup tahini, the olive oil and garlic from the frying pan, 4 Tbsp lemon juice, ¼ tsp salt and 1 tsp black pepper.

A hand pouring water into a food processor making white bean hummus

Process until smooth, streaming in ¼ cup cold water as-needed to help blend and smoothen the hummus.

Adjust salt and pepper to your liking and serve with fresh vegetables, toasted pita or crackers. Enjoy!

A bowl of white bean hummus topped with olive oil and fresh herbs

Who knew making hummus at home could be so simple? This creamy white bean hummus is the perfect snack or appetizer for the whole family!

Pesto Hummus

$4.03 recipe / $0.50 serving

Coconut Curry Hummus

$4.74 recipe / $0.59 serving

Roasted Poblano Hummus

$4.81 recipe / $0.52 serving

Homemade hummus is quick, easy, and inexpensive, and can be made with several different flavor add-ins. Here are four delicious flavors to try. BudgetBytes.com

The Best Homemade Hummus (Plus Four flavors)

$2.24 recipe / $0.37 serving

The post White Bean Hummus appeared first on Budget Bytes.

Shrimp and White Bean Stew

Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It’s super filling, delicious, and easy to make!

The post Shrimp and White Bean Stew appeared first on Budget Bytes.

Seafood was always a special treat in my family growing up. My grandparents and mother loved it, so I learned to love it. If you’re a fan of seafood and want to try something new, you have to make this Shrimp and White Bean Stew! Unlike other stews that take hours to cook, this dish is super quick to make (ideal for busy weeknights!) Frozen peeled shrimp and canned white beans make it even easier to prepare, and you’ll make the rich broth from ingredients you might already have on hand. It’s a one-pot meal that’s perfect for a cozy night in or entertaining guests on a budget!

Overhead view of shrimp and white bean stew in a bowl

I grew up in central Massachusetts, but the beauty of living in New England is that the coastline is just a short drive away from wherever you call home. It might be more of a day trip if you’re in Western Massachusetts, but it can be done! And pretty much no matter where you live, seafood caught fresh that day is the only acceptable kind. (New Englanders are so spoiled when it comes to seafood!)

Here in Tennessee, while it’s possible to get fresh seafood, tracking down the frozen kind is much easier (not to mention more budget-friendly!) This recipe for shrimp and white bean stew tastes luxurious and rich but is made with easy-to-find ingredients that won’t break the bank. Canned white beans, frozen shrimp, and pantry staples like garlic and chicken broth all simmer together to create the most comforting and satisfying dish.

Here’s what you’ll need to make this lemon shrimp and bean stew recipe:

Shrimp: Use large peeled and deveined shrimp for this recipe. I got a bag of frozen tail-off shrimp, which I thaw before using, but fresh shrimp is great if you can get it. If your shrimp still have tails on, you may want to remove them before adding to the stew.
Vegetables: Finely sliced parsnip, celery, and yellow onion add a subtle sweetness and nuttiness to the broth. Can’t find a fresh parsnip? You can substitute it with a carrot.
Lemon: I add lemon zest, not juice, to this shrimp stew to give it a bright, citrusy flavor. The zest adds a subtle tang without overpowering the dish or making it too acidic. Use the zest of half a lemon and slice the other half for garnish (that way, your family can add as much or as little lemon juice as they want).
Olive Oil: Softens the veggies and adds a delicious richness to the broth.
Salted Butter: A small amount of butter gives the stew a velvety texture and rounds out the flavor.
Garlic: Use fresh minced garlic for maximum flavor.
Cannellini Beans: These beans add a creamy texture and extra protein to the stew. While I don’t use the liquid from the canned beans in this recipe, you can store it in the fridge and use it to thicken other soups, stews, or dips you might make. Navy beans, great Northern beans, or another canned white bean would work as a substitute if needed.
Chicken Broth: I use Better Than Bouillon to keep this recipe budget-friendly. You can also use homemade or store-bought chicken broth. Vegetable broth is an appropriate substitute for the pescatarians out there!
Parmesan: A little Parmesan cheese adds the best umami flavor to the broth, making it taste even richer and more luxurious.
Apple Cider Vinegar: This is my secret ingredient for brightening up rich stews and soups! You can use rice or white vinegar if you don’t have ACV, or omit it altogether.

How to Defrost Shrimp Correctly

It doesn’t matter if the shrimp you use is fresh or frozen; shrimp is a great source of protein and can be a nutritious addition to any meal. But, if you’re using frozen shrimp, it’s important to defrost it correctly to avoid any food safety issues. Here’s how to do it:

Refrigerator method: The safest and most recommended way to defrost shrimp is by thawing it in the refrigerator overnight. Place the frozen shrimp in a bowl or on a plate (either in the original packaging or covered with plastic wrap) and let it thaw in the refrigerator for 8-12 hours.
Cold water method: If you’re short on time, you can also defrost shrimp by running them under cold water until soft and pliable. This will take about 15 minutes, depending on the size of the shrimp.

Don’t thaw shrimp at room temperature, in warm/hot water, or in the microwave. These methods aren’t recommended and can cause uneven thawing or lead to bacterial growth.

Serving Suggestions

I usually serve this shrimp and white bean stew recipe with grilled bread for dipping, as it’s already very filling from the beans. However, it would also be great served over rice (cumin rice would be delicious), quinoa, or spaghetti. Mashed potatoes would also stretch this dish further and make it more hearty!

Storage Instructions

This lemony shrimp and bean stew is best when served fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Slowly reheat it on the stovetop over medium heat until heated through. Stir it often to prevent burning, and add a splash of water/broth if it thickens too much. Be careful not to overcook the shrimp during reheating!

Shrimp and White Bean Stew

Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It's super filling, delicious, and easy to make!

Course Dinner

Cuisine American

Total Cost ($11.22 recipe / $2.24 serving)

Prep Time 15

Cook Time 25

Total Time 40

Servings servings (1.5 cups per serving)

Calories 319kcal

Author Jess – Budget Bytes

Equipment

Deep Stainless Steel Skillet

Ingredients

24 large peeled and deveined shrimp (1 lb) $6.47
1 parsnip, peeled and grated with a cheese grater $0.49
2 stalks celery, sliced thin $0.14
½ yellow onion, finely julienned (cut into thin strips) $0.47
½ lemon, zested (the other half, cut into wedges to serve) $0.68
1 Tbsp olive oil $0.22
3 Tbsp salted butter $0.39
2 cloves garlic, minced $0.06
2 cans cannellini beans, rinsed and strained $1.72
1 Tbsp shredded Parmesan $0.33
3 cups chicken broth* $0.24
1 tsp apple cider vinegar** $0.01

Instructions

If your shrimp is frozen, thaw before beginning. I chose frozen, peeled, tail off shrimp.
Heat olive oil over medium heat in a large skillet and add grated parsnip, thinly sliced celery, and finely julienned onion. Cook until vegetables are soft and onions are glossy, but not browning.
Add salted butter and minced garlic
Once the butter is melted, add the thawed shrimp.
Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
Remove shrimp and set aside. Then, add the chicken broth, apple cider vinegar, and rinsed white beans.
Simmer until liquid reduces a little bit, by ¼ to ⅓.
Then, add shrimp back to the skillet with the grated Parmesan and lemon zest. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.

See how we calculate recipe costs here.

Notes

*I used Better Than Bouillon to be more budget-friendly

**Apple Cider Vinegar reigns supreme as my secret weapon when it comes to soups. If you don’t have any ACV on hand, you can substitute white vinegar or rice vinegar, or skip it altogether. I love the brightness and tang that just a splash of vinegar brings to a rich and luxurious soup.

Nutrition

Side view of shrimp and white bean stew in a bowl

how to make Shrimp and White Bean Stew – step by step photos

If your shrimp is frozen, thaw before beginning. I chose 1 lb of frozen, peeled, tail off shrimp.

sliced onion, parsnip, and celery in a skillet

Heat 1 Tbsp olive oil over medium heat in a large skillet and add 1 peeled and grated parsnip, 2 thinly sliced celery stalks, and ½ a finely sliced yellow onion. Cook until vegetables are soft and onions are glossy, but not browning.

Butter and garlic added to a skillet with celery, onion, and parsnip

Add 3 Tbsp salted butter and 2 cloves minced garlic.

Raw shrimp added to a skillet with white mirepoix for shrimp and white beans

Once the butter is melted, add the thawed shrimp. Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.

A skillet with chicken broth and white beans, next to a bowl of cooked shrimp

Remove shrimp and set aside. Then, add 3 cups chicken broth, 1 tsp apple cider vinegar, and 2 cans of rinsed white beans. Simmer until liquid reduces a little bit, by ¼ to ⅓.

shrimp and white bean stew in a skillet with lemon zest added

Then, add shrimp back to the skillet with 1 Tbsp grated Parmesan and lemon zest from ½ a lemon. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.

This shrimp and white bean stew is elegant, flavorful, and couldn’t be easier to make! You’ll love the combination of tender shrimp, creamy white beans, and tangy lemon in every bite.

Overhead view of chicken sausage and white beans on a serving dish with toasted bread on the side.

Chicken Sausage White Bean Skillet

$8.69 recipe / $2.17 serving

Tuscan White Bean Stuffed Tomatoes

$9.42 recipe / $2.35 serving

Buffalo Beans and Greens

$6.61 recipe / $1.65 serving

Finished white beans in the skillet with garlic bread in the side.

Saucy White Beans with Spinach

$5.69 recipe / $1.42 serving

The post Shrimp and White Bean Stew appeared first on Budget Bytes.

Muffaletta Roll Ups

These Muffaletta Roll Ups are the best way to enjoy your favorite sandwich outside of NOLA! They’re the perfect meal-prep recipe on a budget.

The post Muffaletta Roll Ups appeared first on Budget Bytes.

Any time I can meal-prep lunches for the week, I’m all in! These Muffaletta Roll Ups are a fun twist on the classic New Orleans sandwich. They’re filled with all the traditional flavors of a muffaletta thanks to the layers of Italian salami, ham, cheeses (provolone AND mozzarella!), and a tangy homemade olive salad. But instead of using a loaf of bread, I wrap everything up in pizza dough and bake it until golden brown and crispy! These roll ups are perfect for lunchboxes, picnics, or your next game day spread.

A slice of muffaletta roll up on a plate

While teaching at the Canadian Food & Wine Institute at Niagara College, I volunteered to help with one of their Project Brew events, where the brewery students share their final projects (mmm, craft beer!) with the student body and the public. The class chooses a theme, and the culinary students help cater the event. I was thrilled to learn they had chosen “Brew Orleans” (ha, ha), so I had to bring my A-game regarding New Orleans-themed food.

My students and I chose to make muffaletta roll ups and vegan red beans and rice. The roll ups we made were completely vegan, but for Budget Bytes, I’ll walk you through something a bit more classic for the omnivores out there. However, it’s worth noting you can make this recipe entirely vegan—just find the plant-based meat and cheese substitutes you love the most and skip the egg wash! At home, I usually make one with classic cheese and deli meats for my husband, and then I make a plant-based version for myself. We eat them all week for lunch!

What is a Muffaletta Roll Up?

Muffaletta (or muffuletta) is a wide, round Sicilian bread topped with sesame seeds and a soft texture similar to focaccia or ciabatta. Muffaletta is also a well-loved and popular sandwich made famous in New Orleans. It’s believed the first muffaletta sandwich was created by Sicilian immigrant Salvatore Lupo, owner of Central Grocery in New Orleans, in 1906. The sandwich is traditionally made with Italian cold cuts, cheese, and a special olive salad that gives it its signature flavor.

The bread is almost as important (if not more so, depending on who you speak to!) than the filling. However, finding authentic muffaletta bread outside of NOLA is tricky. So, for this recipe, I wrap the sandwich filling in pre-made pizza dough and bake it for a delicious take on the classic. It’s like a cross between a stromboli, a sandwich, and muffaletta pinwheels!

Here’s what you’ll need to make these muffaletta roll ups:

Green Olives: Olives are the base ingredient for the muffaletta salad, which is truly the star of this recipe! The salad is similar to an olive tapenade. I like green olives for their mild flavor, but you can use any type you prefer. (I found jalapeño stuffed olives, so I opted for those!)
Italian Giardiniera Mix: This mixture of pickled vegetables adds a refreshing crunch and tang to the olive salad. You can find giardiniera mix in the pickle aisle at your local grocery store.
Dried Italian Herbs: Infuses the salad with classic Italian flavors.
Garlic: Adds a delicious kick of flavor that only gets better as it marinates with the other ingredients.
Italian Salami & Thin Cut Ham: These are two of the classic deli meats you’ll find included in a traditional muffaletta sandwich. You can also add other meats or use your favorite veggie/vegan alternative.
Provolone & Mozzarella Cheese: A must-have for any muffaletta recipe! These cheeses melt beautifully and help the roll ups hold together.
Flour: To roll out the pizza dough, if needed.
Pre-Made Pizza Dough: If you can’t find pre-made balls of pizza dough at your grocery store, check the freezer section and ask the bakery staff, too! I have successfully made calzones and pizza with the Pillsbury Dough Pizza Crust in a can, but I haven’t tried it with these muffaletta roll ups yet. You may need to rely on the optional extra flour to roll it out if you try the Pillsbury kind, as I found it to be sticky to work with.
Egg: Gives the roll a beautiful, golden brown finish.
Sesame Seeds: Traditional muffalettas are made with bread that’s topped with sesame seeds. Sprinkling some on your roll ups helps to replicate that classic look and taste.

Tips and Suggestions

Use thin-cut meats and cheeses as they roll up better and won’t make your roll ups too bulky.
Muffaletta salad always tastes better when it has had time to marinate! Make the olive salad the day before and let it sit in the fridge overnight for maximum flavor.
Use pitted or stuffed green olives (I used jalapeno-stuffed olives for an extra kick) so you don’t have to worry about removing the pit before chopping.
Muffalettas are usually left to ‘rest’ before eating so the olive salad juices can soak into the bread. That won’t work for these roll ups, as the added moisture will create lots of steam and make them soggy. I recommend straining the olive salad well before adding it to the pizza dough!

Storage Instructions

Store your roll ups in the fridge for up to 5 days. They’re delicious, hot or cold, as leftovers! You can also try freezing them for up to 3 months by wrapping them in foil or plastic wrap and placing them in an airtight container. Let them thaw in the fridge overnight before enjoying. Just note that the salad and meat may become watery after thawing.

Our founder, Beth, lived in NOLA for a while. She has some awesome recipes for classics like slow cooker jambalaya and Louisiana-style Red Beans and Rice here on the blog. Check them out! I think you’ll love my Shrimp Po’Boys recipe, too! (Spoiler alert: YUM!)

Hands holding a slice of muffaletta roll up

Muffaletta Roll Ups

These Muffaletta Roll Ups are the best way to enjoy your favorite sandwich outside of NOLA! They're the perfect meal-prep recipe on a budget.

Course Lunch

Cuisine American

Total Cost ($14.14 recipe / $2.02 serving)

Prep Time 10

Cook Time 25

Total Time 35

Servings servings (one 2 inch thick slice per serving)

Calories 593kcal

Author Jess – Budget Bytes

Equipment

Ingredients

Muffaletta Salad Ingredients

½ cup green olives* $1.73
½ cup Italian giardiniera mix $0.71
1 tsp dried Italian herbs $0.19
1 clove garlic, minced $0.05

Roll Up Ingredients

1 ball pizza dough $3.49
1 Tbsp flour, if needed for rolling out pizza dough $0.02
11 slices Provolone cheese $1.98
8 slices mozzarella cheese $1.44
10 slices of thin cut ham $1.98
15 slices of thin cut Italian salami $2.19
1 egg, beaten $0.22
1 tsp sesame seeds for garnish $0.14

Instructions

Muffaletta Salad Directions

Add all the salad ingredients to your food processor and pulse until chunky and small.

Roll Up Directions

Preheat oven to 400 degrees. Roll out pre-made pizza dough onto a large piece of parchment paper, about 10×14” in size, nice and thin. Use a little flour if necessary to help you roll your dough flat if you find it’s a little sticky.
Top the dough with one layer of cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.
Then, on top of your cheese layer, spread out Italian salami
On top of salami, layer the thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.
Add your last layer of cheese.
Carefully roll up your dough, starting from one short end of the rolled out dough.
Seal the dough gently with your finger tips to create a solid loaf.
Brush egg wash over the entire loaf.
Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!) Sprinkle with sesame seeds.
Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffuletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days.

See how we calculate recipe costs here.

Notes

* I opted for jalapeno stuffed green olives I found at Walmart to give my muffaletta a little extra heat.

Nutrition

Muffaletta roll ups on a wooden chopping board

how to make A Muffaletta Roll Up – step by step photos

Muffaletta salad ingredients in a food processor

Add ½ cup green olives, ½ cup Italian giardiniera mix, 1 tsp dried Italian herbs, and 1 minced garlic clove to your food processor.

Pulsed muffaletta salad ingredients in a food processor

Pulse until chunky and small.

Preheat oven to 400 degrees. Roll out 1 ball of pre-made pizza dough onto a large piece of parchment paper, about 10×14” in size, nice and thin. Use 1 Tbsp flour if necessary to help you roll your dough flat if you find it’s a little sticky.

Top the dough with 11 Provolone cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.

Then, on top of your cheese layer, spread out 15 slices of Italian salami.

Fillings for muffaletta roll up on pizza dough

On top of salami, layer 10 slices thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.

Adding last cheese layer to a muffaletta roll up

Add 8 slices of mozzarella cheese on top.

Hands rolling the pizza dough over the fillings for muffaletta roll ups

Carefully roll up your dough, starting from one short end of the rolled out dough. Seal the dough gently with your finger tips to create a solid loaf.

A brush added an egg wash to an unbaked muffaletta roll up

Brush 1 beaten egg over the entire loaf.

Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!)

Unbaked muffaletta roll up topped with sesame seeds

Sprinkle with 1 tsp sesame seeds.

Freshly baked muffaletta roll up on a parchment lined baking sheet

Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffaletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days.

Overhead view of a muffaletta roll up on a plate

You’re going to love how quick, easy, and delicious this muffaletta roll up recipe is!

The post Muffaletta Roll Ups appeared first on Budget Bytes.

Cauliflower Tacos with Romesco Sauce

Our vegan Cauliflower Tacos with Romesco Sauce are perfectly tender-yet-crisp with an easy, tangy sauce. Simple, fresh, and budget-friendly!

The post Cauliflower Tacos with Romesco Sauce appeared first on Budget Bytes.

Between working full-time, mom life, and taking care of our farm, I am busy 110% of the time. When my family’s looking for a surefire way to get me to hit the pause button, tacos are always the answer! And these vegan Cauliflower Tacos with Romesco Sauce are a go-to slam dunk for us! The roasted cauliflower is perfectly tender-yet-crisp, and the homemade romesco sauce is tangy and incredibly easy to make. Seriously, this is a flavor combination worth trying—trust me!

Cauliflower tacos with romesco sauce in a parchment lined baking dish

What is Romesco Sauce?

Romesco is a seriously delicious sauce from the Catalonia region of Spain. It’s traditionally made with red peppers, tomatoes, garlic, and almonds and was originally created by fishermen to pair with their catch of the day. I take this already flavorful sauce one step further by adding smoked paprika, lemon juice, and cayenne pepper, which adds a bright, smoky tang. My easy romesco sauce recipe also uses canned tomato sauce, so we only need to roast some bell peppers and whip everything up in a food processor! I keep the texture chunky because I love the crunch the almonds add to these roasted cauliflower tacos.

Here’s what you’ll need to make this cauliflower tacos recipe:

Cauliflower: Choose the largest cauliflower you can find at the grocery store. More cauliflower florets = more tacos! Avoid cauliflower with soft or brown spots, as that’s a sure sign of being past its prime.
Flour Tortillas: I use the smaller street-style tortillas, but feel free to use any tortillas you prefer.
Red Bell Pepper: Roasted to perfection and adds a delicious sweetness to the romesco sauce.
Olive Oil: Helps the bell peppers and cauliflower florets to crisp up when roasted. I also add some to the sauce to add flavor and emulsify it.
Parsley: Italian flat-leaf parsley adds a fresh and herbaceous flavor to the tacos. Mince some for the sauce, then sprinkle whole parsley on top as a garnish.
Lemon: Adds brightness and acidity to the sauce. Save some lemon wedges to serve on the side.
Seasonings: Smoked paprika, garlic powder, salt, black pepper, and cayenne pepper add the best flavor to the cauliflower florets and sauce. They’re also pantry staples that you probably already have on hand!
Garlic Cloves: Fresh garlic cloves are a must for the romesco.
Slivered Raw Almonds: This is a classic addition to the sauce and adds a delicious nutty flavor. Slivered almonds have been blanched to remove the tannic skins and have a light crunch. You’ll probably find these in the baking aisle at your grocery store. Regular unsalted almonds will also work. If you don’t like almonds or have a nut allergy, you can use sunflower seeds—check my note in the recipe card below!
Tomato Sauce: Canned tomato sauce is an easy shortcut for adding extra tomato-y flavor. I use an 8-ounce can of plain tomato sauce, but you can also use homemade.
White Vinegar: Adds a slight tanginess (and is budget-friendly!). You can also use red wine vinegar or apple cider vinegar. Vinegar is one of my favorite secret ingredients to make flavors really pop in almost any recipe!

What Else Can I Add?

I can happily eat these tacos all day long as they are, but I’d never say no to extra toppings or fillings! Here are some ideas to get you started:

Avocado slices, pickled red onions, or chopped kalamata olives for additional toppings
Shredded cheese (cheddar, Monterey Jack, Mexican blend, or a vegan alternative) for a melty finish
Bulk each cauliflower taco up with black beans, white beans, pinto beans, tofu, or your favorite protein
Grilled corn kernels for added smokiness
Or omit the tortilla and serve everything in a lettuce wrap or a roasted cauliflower taco bowl!

Crush the garlic cloves before adding them to the food processor. Doing this makes the garlic flavor even stronger! To crush garlic, place the peeled clove on a cutting board and lightly press down on it with the flat side of your knife (be careful!). You can also use the bottom of a heavy glass or jar.
You can toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes if desired. I don’t normally do this, but it would add a nice toasty flavor.
I like my almonds to remain fairly whole in the romesco, so I only pulse the mixture a few times in the food processor. You just want to chop them up a bit and mix everything together, but you can blend it longer if you want smoother consistency—romesco is very versatile!
Try to keep the cauliflower florets somewhat similar in size. This will help them cook evenly in the oven. Slice larger florets in half/quarters and keep an eye on any smaller ones so they don’t burn. (Although some of the extra crispy ones are addictively delish!)

How to Store Leftovers

Each component in this recipe stores well, so get your meal prep on and make a double batch! Lunch for days with minimal effort? Yes, please! Keep the roasted cauliflower in an airtight container in the fridge for up to 4 days, and store the romesco in an air-tight container for up to a week. You can microwave both to reheat, but for the crispest cauliflower, reheat it in the oven or an air fryer at 350°F for a few minutes. Romesco sauce is also delicious when served chilled.

Side view of cauliflower tacos with romesco sauce

Cauliflower Tacos Recipe (with Romesco Sauce)

My vegan Cauliflower Tacos with Romesco Sauce are perfectly tender-yet-crisp with an easy, tangy sauce. Simple, fresh, and budget-friendly!

Course Dinner

Cuisine Mexican, Spanish

Total Cost ($10.84 recipe / $2.71 serving)

Prep Time 15

Cook Time 40

Total Time 55

Servings servings (depending on the size of your cauliflower) 3 street tacos each

Calories 438kcal

Author Jess – Budget Bytes

Equipment

Ingredients

1 large cauliflower, separated into bite-size florets $2.86
1 package flour tortillas (I like the street taco size, the small ones!) $1.68
2 red bell peppers $2.96
2 Tbsp olive oil, divided $0.19
1 ¼ tsp smoked paprika, divided $0.04
¼ tsp garlic powder $0.01
¼ tsp salt $0.01
2 large garlic cloves, crushed $0.09
½ cup slivered raw almonds* $1.53
1 8oz can tomato sauce $0.48
2 Tbsp white vinegar $0.04
½ Tbsp lemon juice, about ½ of 1 lemon** $0.64
½ tsp cayenne pepper $0.13
2 Tbsp Italian flat parsley, minced $0.09
1 Tbsp fresh parsley, for garnish $0.09

Instructions

Quarter and seed bell peppers.
In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, garlic powder and salt.
Add quartered and seeded red bell peppers to bowl and toss.
Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.
Then, to the same mixing bowl, add cauliflower florets and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet and bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.
When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, garlic cloves, tomato sauce, white vinegar, lemon juice, 1 tsp smoked paprika, cayenne pepper, salt and black pepper in food processor. Pulse until well-combined but still chunky.
Add minced parsley and slivered almonds to the food processor and pulse a few times.
Warm flour tortillas in a dry pan until lightly toasted.
Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!

See how we calculate recipe costs here.

Notes

*Slivered almonds are typically located in the baking aisle. Regular unsalted almonds will work in a pinch. If you have a nut allergy, you can use sunflower seeds, but I would use slightly less so the flavor doesn’t overpower the rest of the sauce.

**Reserve the other half of your lemon and cut it into small wedges to serve with your tacos! I included the full price of the lemon for this purpose.

Nutrition

A hand taking a taco from a baking dish full of cauliflower tacos with romesco sauce

how to make Cauliflower Tacos with Romesco Sauce – step by step photos

Quartered and seeded red bell peppers next to a bowl of seasoning

Quarter and seed 2 red bell peppers. In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, ¼ tsp garlic powder, and ¼ tsp salt.

Quartered bell peppers being tossed in a seasoning mix for cauliflower tacos with romesco sauce

Add quartered and seeded red bell peppers to bowl and toss.

Roasted red bell pepper quarters for cauliflower tacos with romesco sauce

Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.

Cauliflower floret being toss in a seasoning mix

Then, to the same mixing bowl, add the florets from 1 large head of cauliflower and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet.

Roasted cauliflower florets on a baking sheet

Bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.

Ingredients for romesco sauce in a food processor

When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, 2 crushed garlic cloves, 1 8oz can of tomato sauce, 2 Tbsp white vinegar, ½ Tbsp lemon juice, 1 tsp smoked paprika, ½ teaspoon cayenne pepper, ¼ tsp salt and black pepper in food processor. Pulse until well-combined but still chunky.

Add 2 Tbsp minced Italian flat parsley and ½ cup slivered almonds to the food processor and pulse a few times.

Warm 1 package of flour tortillas in a dry pan until lightly toasted.

Cauliflower tacos with romesco sauce on a parchment lined baking sheet

Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with 1 Tbsp extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!

Bring all the street food vibes to your kitchen with these easy vegan cauliflower tacos and romesco sauce. But be warned—you’ll be making this sauce for everything!

This flavorful Taco Rice is packed full of herbs and spices, but is neutral enough to serve as the base for several different recipes, like bowl meals, burritos, and more! BudgetBytes.com

Easy Taco Rice

$2.27 recipe / $0.38 serving

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$7.43 recipe / $0.93 serving

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$17.26 recipe / $2.87 serving

Quinoa Black Bean Tacos

$7.71 recipe / $0.96 serving

The post Cauliflower Tacos with Romesco Sauce appeared first on Budget Bytes.

Shrimp Po’ Boys

This Shrimp Po’ Boys recipe is creamy and tangy with crispy fried shrimp and a homemade remoulade sauce. Easy to make and full of flavor!

The post Shrimp Po’ Boys appeared first on Budget Bytes.

Shrimp Po’ boys are the perfect sandwich… I said what I said! These easy Po’ Boys are crunchy, creamy, and tangy, with soft, chewy French bread and a subtle ocean flavor from the perfectly cooked fried shrimp. Sigh… they make me think me back to my college days and my first trip to New Orleans. If you don’t have a trip to New Orleans planned, don’t worry! My homemade take on the classic dish means you can whip up a shrimp po’ boy sandwich anytime.

A shrimp po' boy in a basket with potato chips

To say New Orleans is a magical place is one of the biggest understatements I can think of as a chef, history buff, and appreciator of the arts. The food is outstanding, the people are full of life, and the pride residents have for the city’s culture is unlike anywhere else in the United States.

The most magical NOLA experience I’ve had was about 15 years ago when I was working with a band destined for South by Southwest in Austin, Texas. After our gig in the French Quarter, we were invited to someone’s house for a crawfish boil. I’m not kidding when I tell you it was the most welcoming and delicious hang I’ve ever been a part of. One of their neighbors was practicing with their jazz band within earshot, and there were fireflies around us in the backyard as we shared the messiest flavor bomb of a meal ever, everyone eating with their hands. Like I said… New Orleans is a magical place.

What Is A Shrimp Po’ Boy?

This sandwich is a staple in New Orleans, served up hot by local restaurants, groceries, and street vendors alike. While it may seem like a simple concept – fried shrimp piled onto French bread and ‘dressed’ with lettuce, tomato, and a tangy remoulade (a mayonnaise-based sauce with mustard and spices) – it’s the history that makes them really special. Extra hot sauce for me, please!

During the 1929 streetcar strike in New Orleans, brothers Bennie and Clovis Martin (of the Martin Brothers’ Coffee Stand) offered free sandwiches to the striking workers to show their support. The original sandwiches were likely loaded with fried potatoes, roast beef gravy, and roast beef scraps. It’s said they would call out, “Here comes another poor boy!” when a striking worker approached—which eventually evolved into the term “po’ boy,” as the sandwiches are known today.

Here’s what you’ll need to make this shrimp po’ boy recipe:

Shrimp: Use shrimp that have been peeled and deveined, either fresh or frozen. I’ve included instructions on safely thawing frozen shrimp in the recipe card below!
Flour: Dip the shrimp in all-purpose flour to help the egg wash and breadcrumb coating stick.
Eggs: Helps the seasoned panko breadcrumbs stick to the shrimp.
Buttermilk: Adding buttermilk to the egg wash helps to tenderize the shrimp and create a light, crispy texture. I highly recommend using real buttermilk (the flavor is unbeatable!), but you can make buttermilk by using milk and vinegar in a pinch. Mix ⅓ cup of milk with 1 teaspoon of white vinegar and let it sit for 5 minutes before using.
Panko Breadcrumbs: These absorb less oil than other breadcrumbs, giving the shrimp a lighter and crispier texture. Use plain panko breadcrumbs with no added seasonings.
Vegetable Oil: For frying the breaded shrimp. Any neutral-flavored oil with a high smoke point will work. Canola and grapeseed oil are good alternatives to vegetable oil for shallow frying.
Baguette: Traditional shrimp po’ boys are made with New Orleans-style French bread… but this isn’t always readily available outside of NOLA. I used a fresh baguette, and it was a great substitute!
Seasonings: Tony Chachere’s creole seasoning adds an authentic kick to the shrimp. I also add some Tony Chachere’s to the remoulade, along with smoked paprika, cayenne pepper, and fresh parsley.
Remoulade Sauce: I make a quick and easy homemade remoulade sauce using mayonnaise, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, seasonings, and hot sauce (I like the Louisiana brand). If you don’t want to buy a full-size bottle, I recently saw the mini bottles of Louisiana brand hot sauce in the $1 sauce display at Walmart!
Iceberg Lettuce and Roma Tomatoes: Crisp iceberg lettuce and juicy Roma tomatoes add a refreshing crunch to your fried shrimp po’ boy sandwich.

Are Po’ Boys Always Shrimp?

Nope! Shrimp po’ boys are probably the most popular, but you can have any type of filling you desire. A little walk down the streets of New Orleans, and you’ll find po’ boys stuffed with anything from roast beef and gravy to fried oysters or catfish and even alligator sausage! You could make a killer veggie option, too, using fried green tomatoes or BBQ tofu.

Storage Instructions

The fried shrimp will last for 3 days in the refrigerator, but will not be as crispy as when freshly-made. Let the shrimp cool completely before storing them in an airtight container. To reheat, pop them in the air fryer at 350°F for 2-4 minutes, or in the oven at 350°F for 5-7 minutes, flipping halfway. Store the shrimp po’ boy sauce in an airtight container in the refrigerator for up to a week. Just give it a good stir before serving! It makes a great dip for fresh vegetables, too!

Side view of a shrimp po' boy on a wooden cutting board

Shrimp Po’ Boys Recipe

This Shrimp Po' Boys recipe is creamy and tangy with crispy fried shrimp and a homemade remoulade sauce. Easy to make and full of flavor!

Course Lunch

Cuisine American

Total Cost ($12.89 recipe / $2.14 serving)

Prep Time 30

Cook Time 4

Total Time 34

Servings sandwiches (about 5 shrimp per sandwich, 6” sandwich per person)

Calories 947kcal

Author Jess – Budget Bytes

Equipment

Ingredients

Fried Shrimp Ingredients

1 lb large peeled and deveined shrimp $5.68
⅓ cup flour $0.05
2 eggs $0.34
⅓ cup buttermilk $0.11
3 tsp Tony Chachere's seasoning, divided $0.06
1 tsp freshly cracked black pepper $0.02
¼ cups plain panko breadcrumbs $0.46
1 cup vegetable oil* $0.89

Remoulade Ingredients

1 ½ cups mayonnaise $1.68
½ tsp hot sauce $0.02
2 Tbsp grainy mustard $0.12
2 cloves garlic, minced $0.05
3 Tbsp dill pickle relish $0.24
1 Tbsp prepared horseradish $0.14
1 tsp Worcestershire sauce $0.01
½ tsp smoked paprika $0.08
⅛ tsp cayenne $0.03
1 Tbsp fresh parsley, minced $0.05

Sandwich Fixin's

¼ head of iceberg lettuce, finely chopped $0.47
2-3 roma tomatoes, diced $0.42
1 baguette** $1.97

Instructions

To prepare your shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.
While your shrimp is thawing, prepare your remoulade by adding mayonnaise, hot sauce, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, 1 tsp Tony’s, smoked paprika and cayenne pepper to a mixing bowl.
Whisk to combine and set aside.
In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have the flour. Then, in bowl #2, you will want to beat together the eggs and buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, black pepper, and panko.
First, toss your shrimp in the #1 bowl of flour.
Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk.
Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)
In a heavy bottomed skillet, heat up the vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check.
Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding. Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)
Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.
Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with shaved iceberg lettuce, extra hot sauce, and chopped tomatoes in a sliced baguette.

See how we calculate recipe costs here.

Notes

* Other suitable oils for shallow frying include: avocado, canola, corn, safflower, sunflower, and grapeseed oil. Vegetable oil is a budget-friendly blend of oils with high smoke points of 400–450°F and it’s flavor is neutral.

** Po’ Boys are typically served on a freshly made French bread, but the best we can do here that’s widely available in Nashville is a baguette, so hopefully this works for you, too, wherever you call home!

Nutrition

A shrimp po' boy with lettuce and tomato in a basket

how to make Shrimp Po’ Boys – step by step photos

To prepare the 1lb of shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.

While your shrimp is thawing, prepare your remoulade by adding 1 ½ cups mayonnaise, ½ tsp hot sauce, 2 Tbsp grainy mustard, 2 cloves minced garlic, 3 Tbsp dill pickle relish, 1 Tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp Tony Chachere’s seasoning, ½ tsp smoked paprika and ⅛ tsp cayenne pepper to a mixing bowl.

Whisk to combine and set aside.

a bowl with flour, a bowl with whisked eggs, a bowl with breadcrumbs and shrimp, and a bowl with breaded shrimp for shrimp po' boys

In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have ⅓ cup of flour. Then, in bowl #2, you will want to beat together 2 eggs and ⅓ cup buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, 1 tsp black pepper, and ¼ cups plain panko.

First, toss your shrimp in the #1 bowl of flour. Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk. Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)

In a heavy bottomed skillet, heat up 1 cup vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check. Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding.

Golden brown breaded shrimp deep frying in a skillet

Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)

Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.

Sliced baguette, tomatoes, and lettuce for shrimp po' boys

Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with ¼ head shaved iceberg lettuce, extra hot sauce, and 2-3 chopped roma tomatoes in a sliced baguette.

It’s the perfect sandwich that will have you booking tickets to New Orleans during Carnival season in no time!

Vegetarian French Dip Sandwiches

$6.58 recipe / $1.65 each

Side view of hands holding a stacked cucumber sandwich.

Cucumber Sandwiches

$5.06 recipe / $0.42 serving

Buffalo Tempeh Sandwich on a Cutting Board

Buffalo Tempeh Sandwiches

$6.90 recipe / $3.45 serving

Overhead view of a tomato sandwich being built on a wooden cutting board.

Classic Tomato Sandwiches

$1.67 each

The post Shrimp Po’ Boys appeared first on Budget Bytes.

Air Fryer Salmon

This Air Fryer Salmon is quick, easy, and super flavorful! Ready in just 20 minutes, this sweet and savory salmon is sure to be a hit.

The post Air Fryer Salmon appeared first on Budget Bytes.

Salmon on a budget may sound like an oxymoron, but I’m here to tell you it can be done! This Air Fryer Salmon is quick, easy, and super flavorful. I seasoned Atlantic salmon filets with soy sauce, brown sugar, and spices and tossed them in the air fryer for a super easy weeknight meal. Ready in just 20 minutes, this salmon recipe is sure to be in regular rotation at your house!

close up of air fryer salmon filets in an air fryer basket.

My favorite people to cook for are my daughter (almost 3 years old) and my stepdaughter (15). They are both a little picky; they know what they like and don’t like and they aren’t afraid to tell me! If anyone reading this has toddlers or teenagers, I know you understand! If you want to win culinary praise from the most opinionated members of your family, this sweet and savory Air Fryer Salmon is the recipe for you! With its milder flavor and meaty texture, this salmon can turn any fish hater into a seafood enthusiast.

Here’s what you’ll need to make air fryer salmon:

Salmon: I found fresh Atlantic salmon on a good sale, so that’s what I used. I often find frozen salmon to be cheaper– just thaw before using.
Cooking Spray: Helps the salmon brown and crisp in the air fryer.
Soy Sauce: Adds salty umami flavor to the salmon.
Brown Sugar: Adds rich sweetness to the salmon.
Spices: Freshly cracked black pepper and garlic powder enhance the salty-sweet flavor of this salmon.

What’s the Best Way To Thaw Frozen Salmon?

There are three ways to safely defrost salmon: in the refrigerator, in cold water, and in the microwave. I recommend thawing salmon overnight in the refrigerator whenever possible since it gives you a few extra days of storage before you need to cook the meat.

Day of, I recommend thawing in cold water. Leave the tap streaming just enough to keep the water moving, or change out the water every 15 minutes or so, until the fish is fully thawed. Fish thawed this way must be cooked immediately. I do not generally recommend thawing anything in the microwave, as it can negatively impact the texture of the food, although it is technically safe.

Serving Suggestions

I love to serve salmon with a side of fluffy steamed rice and simple sauteed snow peas. It’s also excellent paired with sautéed asparagus and goes great with our lemony cucumber couscous salad or strawberry spinach salad. Salmon also elevates an already decadent Niçoise Salad from “oh, yum” to “woah, fancy!”

Air Fryer Salmon

This Air Fryer Salmon is quick, easy, and super flavorful! Ready in just 20 minutes, this sweet and savory salmon is sure to be a hit.

Course Dinner, Main Course

Cuisine American

Total Cost $8.86 recipe / $2.22 serving

Prep Time 10

Cook Time 10

Total Time 20

Servings (3.5 ounces each)

Calories 199kcal

Author Jess – Budget Bytes

Equipment

Air Fryer

Ingredients

2 7-oz. pieces Atlantic salmon, skin on; thawed if frozen $8.41
Cooking Spray $0.05
1 Tbsp soy sauce $0.06
¼ cup brown sugar $0.17
½ tsp freshly cracked black pepper $0.03
½ tsp garlic powder $0.07

Instructions

Preheat your air fryer to 400°F. If using frozen salmon, allow it to thaw in the refrigerator before cooking. We are cooking salmon from a fresh or fully thawed state in this recipe.
Gather marinade ingredients: soy sauce, brown sugar, pepper, and garlic powder.
Whisk together soy sauce, brown sugar, pepper, and garlic powder.
Spoon the marinade mixture over the salmon filets, gently rubbing it onto the salmon until it’s fully coated. A little extra on top is great! The brown sugar will melt during cooking and caramelize, giving your salmon a beautiful color and sweetness.
Spray your salmon and your air fryer crisper plate with your cooking oil of choice and position the salmon skin side down in your air fryer. Depending on the size of your air fryer, you may have to do this in batches. If you are dividing bigger salmon filets into smaller portions, it’s easiest to do so once it’s fully cooked unless you have a sharp knife that can get through the skin with ease when they are raw.
Air fry for 7-8 minutes to start. At the halfway mark, baste your salmon with more marinade and then continue cooking.*

See how we calculate recipe costs here.

Notes

*The cook time for your salmon will vary depending on the thickness of each piece. For a thinner piece of salmon, plan on 7-8 minutes. For a thicker piece of fish, you will probably need to air fry for 9-10 minutes. Fork test your salmon to make sure it’s done to your liking (flaky and delicious!) If it needs more time, you can put it back in for 1-2 minutes.

When I chose the salmon for this recipe, I knew I wanted between a 3 oz serving size and 4 oz serving size per person, so when I found this cut and weight I bought it knowing I could portion it out easily amongst 4 people after cooking.

Nutrition

overhead view of a serving of air fryer salmon on a black plate with rice and peas.

how to make Air Fryer Salmon – step by step photos

brown sugar and seasonings in a white bowl next to a glass dish of soy sauce.

Preheat your air fryer to 400°F. If using frozen salmon (2 7-oz. pieces), allow it to thaw in the refrigerator before cooking. We are cooking salmon from a fresh or fully thawed state in this recipe. Gather marinade ingredients: 1 Tbsp soy sauce, 1/4 cup brown sugar, 1/2 tsp pepper, and 1/2 tsp garlic powder.

soy and brown sugar marinade in a white bowl.

Whisk together soy sauce, brown sugar, pepper, and garlic powder.

Spoon the marinade mixture over the salmon filets, gently rubbing it onto the salmon until it’s fully coated. A little extra on top is great! The brown sugar will melt during cooking and caramelize, giving your salmon a beautiful color and sweetness.

marinated salmon filets in an air fryer basket.

Spray your salmon and your air fryer crisper plate with your cooking oil of choice and position the salmon skin side down in your air fryer. Depending on the size of your air fryer, you may have to do this in batches. If you are dividing bigger salmon filets into smaller portions, it’s easiest to do so once it’s fully cooked unless you have a sharp knife that can get through the skin with ease when they are raw.

spooning marinade over partially cooked salmon filets in an air fryer basket.

Air fry for 7-8 minutes to start. At the halfway mark, baste your salmon with more marinade and then continue cooking.*

a forkful of air fryer salmon in front of a serving on a plate with rice and peas.

This Air Fryer Salmon is quick, easy, and so delicious!

The post Air Fryer Salmon appeared first on Budget Bytes.

Overnight Oats (Base Recipe plus Variations)

These easy Overnight Oats are the ultimate introduction to budget-friendly meal prep. They’re no-cook, ideal for on-the-go, and customizable!

The post Overnight Oats (Base Recipe plus Variations) appeared first on Budget Bytes.

Overnight Oats are the ultimate introduction to budget-friendly meal prep! With the busy lives we all lead, it’s hard to fit in time for breakfast before rushing out the door, but this no-cook recipe is the magical solution, trust me! My overnight oats base recipe is absolutely delicious as-is but is also the perfect vessel for your favorite toppings. And don’t worry if you’re not feeling particularly creative; I’ve shared 3 of my favorite flavor variations below.

Overhead view of overnight oats with various toppings

I must confess: I almost always skip breakfast if I don’t plan ahead! Then, noon rolls around, and I am hangry. It’s not a good look—just ask my husband! That’s why having this overnight oatmeal in the fridge at all times is a MUST. Oats are full of fiber, which keeps me full until lunchtime, and I love the blank canvas to turn them into a unique treat, depending on my craving that day.

What Are Overnight Oats?

Think of overnight oats as the cooler, more convenient cousin of traditional oatmeal. Instead of cooking the oats on a stovetop or in a microwave, they soak overnight in liquid (usually milk) and soften to the perfect texture without heat. I also add brown sugar, chia seeds, and cinnamon to my base recipe to create a delicious, well-rounded breakfast. Mix it all in a mason jar and let it sit in the fridge overnight for a grab-and-go breakfast in the morning!

Here’s what you’ll need to make my easy overnight oats recipe:

Oats: I use old-fashioned oats (also known as rolled oats) for my overnight oatmeal. Quick-cook oats and steel-cut oats don’t work as well, as they absorb liquid differently.
Milk: I like to make mine with dairy-free milk, but I whipped these oats up a few times with whole milk, 2% milk, and almond milk, so I can tell you this recipe works no matter your preference!
Brown Sugar: Adds just the right amount of sweetness.
Cinnamon: You can also use a different spice depending on the toppings you’ll add—pumpkin pie spice, nutmeg, or whatever you like!
Chia Seeds: At its core, overnight oats only require two ingredients: oats and milk. But I highly recommend adding chia seeds! They soak up liquid like crazy and create a chia oatmeal pudding-like texture. They’re also nutrient-dense, providing fiber, iron, and omega-3s.
Salt: Just a pinch will enhance the other flavors.
Toppings: Add any toppings you love to your jar! I’ve listed some of my favorites below, but you really can’t go wrong with any combination.

Are Overnight Oats Healthy?

Oats are a great source of fiber, protein, vitamins, and minerals! They’ll keep you full and satisfied for longer, making them a great breakfast option. Adding milk, chia seeds, fresh fruit, and nuts only adds to their nutritional value. You can leave out the brown sugar if you want to reduce the added sugar, but overall, overnight oats with chia seeds can definitely be considered a healthy choice!

The perfect ratio for oats to milk is 1:1, in my opinion. I use ½ cup of oats and ½ cup of milk to make one serving. You don’t need to reduce the milk if you omit the chia seeds.
Add fresh fruit just before eating to stop them from getting mushy. The same goes for granola or anything else you want to stay crunchy.
Let the oats sit overnight (about 8 hours) for the best texture, but 15 minutes or so is okay if you’re in a hurry. This is enough time for the chia seeds to absorb some liquid and for the oats to soften slightly.
Overnight oats are meant to be enjoyed cold, but you can absolutely heat them up if you prefer a warm breakfast. 60-90 seconds in a microwave-safe container should do the trick!

how long do overnight oats last?

These oats can last in the fridge for 4-5 days, making them great for meal-prepping. I prefer enjoying them within 12 hours for the best texture, but they’ll still taste good after a few days—maybe just a bit softer. Store them in an airtight container to keep them fresh, and don’t add any toppings until you’re ready to eat them.

Overnight Oats Variations

I am super picky when it comes to my oatmeal: 1. I want a lot of varied textures, 2. I want it to be nutrient-dense and have healthy components, and 3. It has to come together FAST! These flavor variations check everything off my list:

Peanut BUTTER and Jelly

Your childhood favorite gets an upgrade with my peanut butter and jelly overnight oat recipe. I layer blueberry jam with crunchy peanut butter AND peanuts for extra crunch. Add a few fresh blueberries and you’re good to go!

Chocolate Raspberry

Will chocolate and fresh berries ever not be a match made in heaven? I don’t think so. You only need some raspberry jam, dark chocolate chips, and fresh raspberries to make a breakfast that tastes just like dessert.

Banana Walnut

Banana bread is my go-to coffee shop snack, so I always have an overnight oat version in the fridge. Simply mix in some walnuts and add sliced bananas on top for a delicious and satisfying breakfast that’ll keep you feeling full all morning!

Side view of overnight oats in mason jars

Overnight Oats (Base Recipe plus Variations)

These easy Overnight Oats are the ultimate introduction to budget-friendly meal prep. They're no-cook, ideal for on-the-go, and customizable!

Course Breakfast

Cuisine Amercian

Total Cost $1.04 serving

Prep Time 5

Chill Time 8

Total Time 8 5

Servings 8 oz mason jar

Calories 302kcal

Author Jess – Budget Bytes

Equipment

8oz. Mason Jars

Ingredients

Overnight Oats Base Recipe

½ cup old fashioned oats $0.82
½ cup milk $0.09
½ Tbsp brown sugar* $0.04
⅛ tsp cinnamon $0.01
½ Tbsp chia seeds $0.07
pinch of salt $0.01

Peanut Butter and Jelly Variation (total: $1.93 per serving)

base recipe $1.04
1 tsp blueberry jam $0.04
1 Tbsp peanuts $0.10
1 Tbsp crunchy peanut butter $0.49
a few blueberries, if desired $0.23

Chocolate Raspberry Variation (total: $1.56 per serving)

base recipe $1.04
1 tsp red raspberry jam $0.04
1 Tbsp dark chocolate chips $0.11
a few raspberries, if desired $0.34

Banana Walnut Variation (total: $1.42 per serving)

base recipe $1.04
1 Tbsp walnuts $0.29
⅓ of a banana, diced $0.09

Instructions

Combine old fashioned oats, brown sugar, cinnamon, chia seeds, and salt in an 8 oz. Mason Jar.
Pour in milk.
Stir or shake to combine, making sure all ingredients are mixed in evenly to avoid clumps of chia or brown sugar.
Put the lid onto your mason jar and place it in the fridge.
Refrigerate for 15 minutes or up to 12 hours before enjoying.

See how we calculate recipe costs here.

Notes

*If you don’t want added sugar, skip it! The ratios in this recipe come out great with or without the brown sugar.

Nutrition

Side view of 4 jars of overnight oats with a wooden spoon taking some from one of the jars

how to make Overnight Oats – step by step photos

Combine ½ cup old fashioned oats, 1/2 Tbsp brown sugar, ⅛ tsp cinnamon, ½ Tbsp chia seeds, and a pinch of salt in an 8 oz. Mason Jar.

Ingredients for overnight oats in a mason jar with milk being poured in

Pour in ½ cup milk.

A spoon mixing the ingredients for overnight oats in a mason jar

Stir or shake to combine, making sure all ingredients are mixed in evenly to avoid clumps of chia or brown sugar.

Overnight oats in a mason jar before being refrigerated

Put the lid onto your mason jar and place it in the fridge.

Overnight oats in a mason jar after being refrigerated

Refrigerate for 15 minutes or up to 12 hours before enjoying.

Overhead view of 4 mason jars filled with overnight oats

Never skip breakfast again with this easy and satisfying recipe for overnight oats!

Golden Milk Overnight Oats

$0.40 each

Pumpkin Pie Overnight Oats

$0.95 each

Overhead view of four jars of chocolate overnight oats, each with a different topping

Double Chocolate Overnight Oats

$1.58 recipe / $0.40 serving

Apple Pie Overnight Oats

$2.26 recipe / $0.57 serving

The post Overnight Oats (Base Recipe plus Variations) appeared first on Budget Bytes.

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