Category: Cost Per Serving

Hummingbird Cake

This luscious Hummingbird Cake is dotted with bananas, pineapple, and pecans, then smothered in cream cheese frosting- and it’s under $20!

The post Hummingbird Cake appeared first on Budget Bytes.

Hummingbird Cake doesn’t last- you’ll reach for a second slice before you finish your first! If you’ve never heard of it, this luscious banana cake is dotted with pineapple and pecans, then smothered in scrumptious cream cheese frosting. You’ll pay up to $80 for this beauty at a bakery, but I’m showing you how to make Hummingbird Cake for under $20! Here’s the best part: you can slice and freeze it, then gobble it up whenever you crave it!

What is Hummingbird Cake?

Hummingbird cake is a classic Southern recipe that originated in Jamaica. The batter goes heavy on the fruit and nuts; almost half of it is chopped banana, pineapple, and pecans. Once baked, the cake is layered and topped with buttery cream cheese frosting and garnished with more pecans or pineapple.

What You’ll Need

Is this an easy breezy recipe? No. But it’s manageable, and it’s worth it! Bakeries sell this cake for $50 to $80, but I’m showing you how to put it together for under $20! Here’s what you’ll need to make Hummingbird Cake.

  • Pecans – add texture and earthiness. You can omit them if there is a nut allergy.
  • Pineapple and Bananas– add sweetness and flavor. They also add moisture and tenderize the cake.
  • All Purpose Flour – creates the structure you need to stand up to all the fruit in the batter.
  • Sugar – sweetens the cake and locks in moisture.
  • Baking Soda and Baking Powder – these leavening agents help your cake rise.
  • Vegetable Oil – helps the cake bake evenly and rise higher.
  • Vanilla Extract – helps flavor the cake batter and the frosting.
  • Cream Cheese and Butter – add flavor and also give the frosting its structure, making it easier to spread.
  • Powdered Sugar – sweetens the frosting and gives the frosting structure.

Tips For The Best Hummingbird Cake

  • Use very ripe bananas and don’t drain the crushed pineapple.
  • Do not overmix the batter. The more you mix, the denser the cake becomes.
  • Prepare your pans like a pro: grease them, line the bottom with parchment, and then grease and flour the parchment and the sides of the pan.
  • Pour equal amounts of batter into the cake pans by using a dry measuring cup.
  • Cool the layers completely before frosting them and frost from the center out.

Can I Make It Ahead Of Time?

Yes, you can make your Hummingbird Cake layers ahead of time! Allow them to cool completely before wrapping them in a double layer of plastic wrap. You can keep them at room temperature for up to a day, refrigerate them for up to two days, or freeze them for up to a month. Frozen cake layers are easier to frost anyway. You can also make the frosting ahead of time. Keep it in an airtight container with plastic wrap over the surface of the frosting, and refrigerate for up to 5 days

How To Store Hummingbird Cake

You can store Hummingbird Cake in an airtight container or wrapped in plastic wrap in your refrigerator for up to 5 days. (Your loved ones will devour it way before then.) Hummingbird Cake also freezes well and can be stored in an airtight container or wrapped in a double layer of foil and plastic for up to 4 months. I usually portion mine in thick slices and keep them in the freezer for future cravings. Frozen cake on a hot summer day is AMAZING.

Side shot of Hummingbird Cake with a slice being taken out of it.
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Hummingbird Cake

This luscious Hummingbird Cake is dotted with bananas, pineapple, and pecans, then smothered in cream cheese frosting. It's scrumptious!
Course Dessert
Cuisine American
Total Cost $15.90 recipe / $1.33 serving
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 2 hours
Servings 12 slices
Calories 1287kcal
Author Monti – Budget Bytes

Equipment

Ingredients

For the Cake

  • 1 cup chopped pecans $4.59
  • 3 cups all-purpose flour, plus more for dusting pans $0.42
  • 2 cups sugar $0.78
  • 1 tsp salt $0.08
  • 1 tsp baking soda $0.02
  • 1/2 tsp baking powder $0.03
  • 1 tsp ground cinnamon $0.08
  • 3 large eggs, lightly beaten $1.17
  • 1 ½ cups cooking oil $1.12
  • 1 ½ tsp vanilla extract $0.86
  • 1 (8 oz) can crushed pineapple in juice, undrained* $0.56
  • 2 cups chopped bananas (about 4 medium bananas) $1.00

For the Frosting

  • 12 oz cream cheese, softened $2.62
  • 12 Tbsp salted butter, softened $0.38
  • 3/4 tsp vanilla extract $0.43
  • 1 pinch salt $0.01
  • 6 cups powdered sugar $1.75

Instructions

  • Set a rack in the center of your oven and preheat it to 350°F. While the oven preheats, set a heavy-bottomed skillet over medium heat and add the pecans in a thin layer. Toast the pecans for 5 to 8 minutes, stirring occasionally.
  • While the pecans toast, whisk together the flour, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
  • Add the eggs and vegetable oil, stirring just until the wet ingredients moisten the dry ingredients and no more.
  • Add vanilla, crushed pineapple in its juices, chopped bananas, and toasted pecans. Stir the ingredients as little as possible while fully incorporating them.
  • Grease three 9-inch cake pans. Cover the bottoms with parchment paper, grease the parchment, and lightly dust the bottom and sides of the pans with flour. Divide the batter evenly between the pans and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool pans for 10 minutes before removing the cake layers. Cool layers for 1 hour.
  • While the cake bakes, in a very large bowl, add the cream cheese, salted butter, vanilla, and a pinch of salt. Beat with an electric mixer on medium speed until smooth. Then add the powdered sugar cup by cup, beating at low speed after each addition.
  • Once the sugar has been fully incorporated, increase the speed to medium-high, and beat until fluffy, 1 to 2 minutes.
  • Place the first cake layer on a serving platter or cake stand. Spread 1 cup of the frosting on top, starting from the center and working your way out. You want a layer of frosting that is ¼ inch deep.
  • Top with the second cake layer and spread with 1 cup of frosting, working from the center out.
  • Top with the third layer, and spread the remaining frosting over the top and lightly around the sides. Garnish the top with pecans, berries, or candied pineapple rings.*

See how we calculate recipe costs here.

Notes

*An 8 ounce can contains ⅓ cup pineapple juice plus ½ cup crushed pineapple.
*This recipe is for a naked cake, IE the sides are barely frosted. If you’d like to frost the sides with a thicker layer, use 2 sticks of butter, 2 packages of cream cheese, 8 cups of powdered sugar, and 1 teaspoon of vanilla.
*To candy the pineapple rings cover them in a thick layer of brown sugar and fry them in 2 tablespoons of butter per ring over medium heat until golden.

Nutrition

Serving: 1slice | Calories: 1287kcal | Carbohydrates: 195g | Protein: 10g | Fat: 57g | Sodium: 510mg | Fiber: 8g

How to Make Hummingbird Cake – Step by Step Photos

Set a rack in the center of your oven and preheat it to 350°F. While the oven preheats, set a heavy-bottomed skillet over medium heat and add 1 cup of chopped pecans in a thin layer. Toast the pecans for 5 to 8 minutes, stirring occasionally. They’re ready when they have slightly deepened in color and the air smells toasty.

While the pecans toast, whisk together 3 cups of flour, 2 cups of sugar, 1 teaspoon of salt, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1 teaspoon of cinnamon in a large bowl.

Add the 3 eggs and 1 1/2 cups vegetable oil, stirring just until the wet ingredients moisten the dry ingredients. Do not overmix.

Add 1 1/2 teaspoons of vanilla, 8 ounces of crushed pineapple, 2 cups of chopped bananas, and a cup of toasted pecans. Then stir the ingredients as little as possible while fully incorporating them.

Grease three 9-inch cake pans. Cover the bottoms with parchment paper, grease the parchment, and lightly dust the bottom and sides of the pans with flour. Use a dry cup measure to divide the batter evenly. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool the pans on wire racks for 10 minutes before removing the cakes from the pans. Cool the layers on wire racks before frosting for 1 hour.

While the cake bakes, in a very large bowl, add the 12 ounces of cream cheese, the 12 tablespoons of salted butter, 3/4 teaspoon vanilla, and a pinch of salt. Beat with an electric mixer on medium speed until smooth. Then add the powdered sugar cup by cup, beating at low speed after each addition until blended.

Once the sugar has been fully incorporated, increase the speed to medium-high, and beat until fluffy, 1 to 2 minutes.
To frost, first, place one cake layer on a serving platter or cake stand. Then spread 1 cup of the frosting on top, starting from the center and working your way out. You want a layer of frosting that is ¼ inch deep.
Next, top the cake with the second cake layer and spread with 1 cup of frosting, working from the center out.
Next, top the cake with the third layer, and spread the remaining frosting over the top and lightly around the sides. Finally, garnish the top with pecans, berries, or candied pineapple rings.*

Is this Hummingbird Cake a beauty, or what?! It’s truly a dessert you can’t get enough of. So much so, that Beth and I have slices of it in the test kitchen freezer for whenever our sweet tooth strikes! (Which is every single day TBH.) We were literally just looking at this post, contemplating driving to the test kitchen to get a slice! Get your cake pans ready for a win that’s under $20!

More Budget-Friendly Cakes

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Easy Quiche Lorraine

You’re going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless!

The post Easy Quiche Lorraine appeared first on Budget Bytes.

You’re going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless! Chock full of bacon and swiss cheese, this creamy custard baked in a pastry crust can be served hot or cold for breakfast, lunch, or brunch. Serve it with a side dish to make it a filling dinner. I love that you can prepare it a day ahead and that it takes almost no time to assemble. Just cook the bacon and aromatics, mix the custard ingredients, and go!

Overhead shot of a slice of Quiche Lorraine being lifted out of the pie plate.

What is Quiche Lorraine?

Quiche Lorraine is what my kid calls an egg pie. It’s a custard set in a pastry crust that gets its name from the Lorraine region in France. Traditionally it’s made with eggs, cream, bacon, and swiss cheese. But feel free to use the ingredients you have. It’s your kitchen!

What You’ll Need

The best part of making this Quiche Lorraine recipe is its versatility. If you’re not intent on keeping things traditional, you can substitute almost all ingredients to better fit your preferences.

  • Eggs – these create the custard necessary to bind all of the ingredients together. You can substitute eggs with a vegan egg alternative, like Just Egg.
  • Cream Cheese, Heavy Cream, and Milk– the fat in the cream cheese, heavy cream, and milk helps create a silky custard texture. You can substitute the heavy cream with all milk and two tablespoons of butter. Use plant-based cream cheese, heavy cream, and milk alternatives if you don’t do dairy.
  • Bacon– adds a big hit of smoky, salty savoriness. You can substitute it with ham, pancetta, salami, or your favorite meatless bacon alternative. If you don’t do pork, use diced roasted chicken or turkey.
  • Swiss Cheese – is the traditional choice for Quiche Lorraine, but use whatever cheese you have handy. Gouda, provolone, cheddar, and mozzarella are all excellent substitutions.
  • Puff Pastry – is the vehicle that holds the filling. Par-baking the puff pastry helps keep it from getting soggy as the liquid custard bakes. Pie crust is the traditional choice for quiche, and makes a great substitute for puff pastry. Of course, you can always make my Easy 3-Ingredient Pie Crust.
  • Onion and Garlic – these aromatics help flavor the custard. You can substitute them with leeks, green onions, or shallots. You can also replace the onion with one teaspoon of onion powder or one tablespoon of dried onion flakes and the garlic with one-eighth of a teaspoon of garlic powder. Add them to the custard when you add the nutmeg to prevent scorching.
  • Nutmeg– just a pinch helps enhance the creamy flavor of the custard. If you don’t have nutmeg, skip it.
Side shot of a slice of Quiche Lorraine being lifted out of the pie plate.

What To Serve With Quiche Lorraine

You can take Quiche Lorraine from a light breakfast or lunch to a full-on dinner by pairing it with a soup, salad, or a veggie-based side dish. Try some of these Budget Bytes favorites!

How To Store Quiche Lorraine

Allow your quiche to cool completely before storing it in the fridge. If leaving it in the pie pan, cover leftovers with plastic wrap or aluminum foil and refrigerate for up to four days. You can also slice what’s left of the quiche and store the slices in an airtight container. To freeze leftovers, portion and wrap the pieces in aluminum foil, then place them in a freezer-safe container. They will remain fresh for up to a month.

How To Reheat Leftovers

Bring refrigerated slices to room temperature while you preheat your oven to 350°F. Thaw frozen slices overnight in the fridge. Then, cover the crust with aluminum foil or a pie shield and reheat for fifteen minutes or until steaming. In a pinch, you can reheat leftovers in your microwave, but be warned, the texture will become slightly rubbery.

Overhead shot of a slice of Quiche Lorraine on a white plate with a fork in it.
Overhead shot of a slice of Quiche Lorraine being lifted out of the pie plate.
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Easy Quiche Lorraine

You're going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless!
Course Breakfast, Brunch, Dinner, Lunch
Cuisine French
Total Cost $10.13 recipe / $1.27 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 slices
Calories 446kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 1 sheet puff pastry $3.25
  • 4 strips bacon $1.00
  • 1 yellow onion, diced $0.41
  • 1 clove garlic, minced $0.08
  • 2 cups shredded Swiss cheese $2.15
  • 4 oz cream cheese $1.10
  • 1/4 cup heavy cream, plus more for brushing crust edges $0.42
  • 1/4 cup milk $0.17
  • 5 eggs, lightly beaten $1.33
  • 1/4 tsp ground nutmeg $0.10
  • 1/2 tsp salt $0.04
  • 1/4 tsp Freshly cracked black pepper $0.02
  • 2 Tbsp chopped fresh Italian parsley for garnish (optional) $0.06

Instructions

  • Set a rack in the middle of your oven and preheat it to 425°F. Next, roll the puff pastry into an 11-inch square and transfer it to a 9-inch diameter pie plate. Then puncture the bottom of the puff pastry a few times with a fork and trim the edges.
  • Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Then, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.
  • While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the bacon strips and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.
  • Remove the puff pastry from the oven. Carefully remove the pie shield. Then carefully remove the parchment paper with the beans or pie weights.*
  • Cook the onion in the bacon drippings until translucent (about 2 minutes). Next, add the garlic clove and cook until fragrant (about 1 minute).
  • In a large bowl, beat the cream cheese, heavy cream, and milk until smooth.
  • Add the eggs, nutmeg, salt, and freshly ground pepper. Finally, set aside 2 tablespoons of chopped bacon for garnish and add the rest to the filling.
  • Pour the filling into the prebaked crust. Brush the crust with 1 teaspoon of heavy cream.
  • Cover the edges of the quiche with a pie shield or aluminum foil ring. Bake until the crust is golden brown and the filling sets, about 25 minutes. Remove the pie shield and cool the quiche for 10 minutes before serving. Finally, garnish with remaining bacon bits and chopped Italian parsley.*

See how we calculate recipe costs here.

Notes

*Dry beans can be cooled, stored in an air-tight container, and reserved for future use as pie weights.
*You will know the quiche has set when you insert a toothpick in the center and it comes out clean.

Nutrition

Serving: 1slice | Calories: 446kcal | Carbohydrates: 17g | Protein: 16g | Fat: 35g | Sodium: 434mg | Fiber: 1g
Overhead shot of Quiche Lorraine in a pie plate.

How to Make Quiche Lorraine – Step by Step Photos

Overhead shot of puff pastry being trimmed.
Set a rack in the middle of your oven and preheat it to 425°F. Next, roll 1 sheet of puff pastry into an 11-inch square. Transfer the puff pastry to a 9-inch diameter pie plate. Trim the edges.
Overhead shot of dry beans/ pie weights being added to the parchment paper-lined sheet of puff pastry.

Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Next, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.

Overhead shot of bacon frying in a pan.

While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the 4 strips of bacon and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.

Overhead shot of beans being removed from par-baked crust.

Remove the puff pastry from the oven and carefully remove the pie shield and the parchment paper with the dry beans/pie weights. The beans can be cooled, stored in an airtight container, and reused for future preparations.

Overhead shot of onions and garlic being cooked in a pan with bacon drippings.

Next, cook 1 diced yellow onion in the bacon drippings until translucent (about 2 minutes). Then, add 1 minced garlic clove and cook until fragrant (about 1 minute).

Overhead shot of whipped cream cheese, heavy cream, and milk.

In a large bowl, beat 4 ounces of cream cheese, 1/4 cup of heavy cream, and 1/4 cup of milk until smooth.

Overhead shot of quiche ingredients in a bowl.

Add the 5 eggs, ¼ teaspoon of nutmeg, ½ teaspoon of salt, and ¼ teaspoon of freshly ground pepper. Next, set aside 2 tablespoons of bacon for garnish and add the rest of the chopped bacon into the filling.

Overhead shot of cream being brushed on puff pastry.
Finally, pour the filling into the prebaked crust. Then, brush the edges of the crust with 1 teaspoon of heavy cream.
Overhead shot of Quiche Lorraine in a pie plate.
Cover the edges of the quiche with a pie shield or aluminum foil ring. Then bake until the crust is golden brown and the filling sets, about 25 minutes. You will know the filling has set when you insert a toothpick in the middle and it comes out clean. Cool for 10 minutes before serving. Finally, garnish with remaining bacon bits and chopped Italian parsley.
Side shot of a slice of Quiche Lorraine being lifted out of the pie plate.

More Easy Quiche and Frittata Recipes

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Green Smoothie

This Green Smoothie is creamy, tangy, and light! Yes, it’s good for you, but more importantly, it’s so yummy you’ll start to crave it.

The post Green Smoothie appeared first on Budget Bytes.

This Green Smoothie is creamy, tangy, and light! Yes, it’s good for you, but more importantly, it’s so yummy you’ll start to crave it. I started making it to sneak more greens into my kiddo’s diet during the blisteringly hot LA summer months, but we loved it so much that it became a year-round favorite. PS I’ve made this green smoothie recipe for hundreds of kids at the cooking classes I host at schools all over the country. I’ve never had anyone not drink the whole thing. So this one’s a winner!

Side shot of green smoothies surrounded by cut fruit.

What Is A Green Smoothie?

A green smoothie is a velvety blend of leafy greens like spinach and kale, frozen fruit to add natural sweetness, and a liquid or creamy ingredient to help bring everything together and create a smooth texture. It’s loaded with vitamins, minerals, and probiotics.

What You’ll Need

This green smoothie recipe is simple because I’m not particularly eager to complicate my morning routine. I love that I can put the green smoothie ingredients in freezer packs if I’m facing a busy week. Sometimes I’ll blend the smoothie the night before, shake it up in the morning, and it’s still absolute perfection.

  • Baby spinach – this is the “green” in your smoothie. It blends easily, and the fruit in the smoothie overpowers its mild flavor. You can sub with baby kale or your favorite super greens blend.
  • Plain Yogurt – adds creaminess and a smooth texture. I use yogurt with probiotics to up the nutrition factor. You can substitute the yogurt with milk, cottage cheese, or plant-based alternatives.
  • Orange Juice – helps to loosen the smoothie texture and adds a sweet tang that helps cover the bitterness of the raw spinach. You can sub with apple juice, pineapple juice, or with water.
  • Green Apple – adds fiber and acidic notes that mask the spinach flavors. You don’t have to peel your apple, but make sure you scrub the peel with baking soda to remove the wax used to preserve it. You can substitute the apple with any other apple, grapes, peaches, mango, or pear.
  • Frozen Bananas – you need to blend frozen fruit to create a creamy smoothie texture. Ice will only water down your results and ruin the blades of your blender. Bananas should be ripe, as their natural sugars will help sweeten the blend. Substitute bananas with frozen avocado, or frozen mango.
  • Frozen Pineapple – the bright, tart notes of pineapple help mask the spinach flavor. You can freeze pineapple canned in its own juices to help lower costs. Reserve the juices and use them instead of orange juice.
Overhead shot of three green smoothies surrounded by cut fruit.

Green Smoothie Benefits

Greens are the most nutrient-dense when consumed raw, like in this smoothie. This green smoothie recipe is a good source of Fiber, Vitamin A, Vitamin B, Vitamin C, Vitamin D, Iron, Potassium, and Calcium. These nutrients help with bone strength and digestive health and support immunity. Learn more about the health benefits of green smoothies HERE.

How To Make A Smoothie Pack

I use a large mason jar to store my smoothie packs because I pour the smoothie back into the jar as soon as I blend it. You can keep the ingredients in your freezer-safe container of choice.

  1. Slice the bananas and add them to your freezer-safe container.
  2. Follow with the pineapple and the apple.
  3. Top with spinach and seal.

When you’re ready to enjoy your smoothie, add the juice and yogurt to a blender jar, add the spinach from the pack, and process until creamy. Follow with the remaining ingredients in the pack and blend until smooth.

Side shot of hand holding green smoothie with a straw in it.
Side shot of green smoothies surrounded by cut fruit.
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Green Smoothie

This Green Smoothie is creamy, tangy, and light! Yes, it's good for you, but more importantly, it's so yummy you'll start to crave it.
Course Breakfast, Lunch, Snack
Cuisine American
Total Cost $6.21 recipe / $0.78 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 cups
Calories 75kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 1 cup orange juice $0.50
  • 1/2 cup yogurt, plain $0.34
  • 4 cups fresh baby spinach, packed (5 oz container) $3.00
  • 1 cup frozen pineapple chunks $1.25
  • 1 green apple, chopped $0.62
  • 2 bananas, frozen $0.50

Instructions

  • Add orange juice and yogurt to a blender jar. Top with fresh baby spinach and blend until smooth.
  • Add the pineapple, apple, and bananas and blend until smooth. Add more juice (or water) to thin out the smoothie to your preference.
  • Serve immediately or store in an airtight container for up to a day to ensure maximum freshness, nutrition, and flavor.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Sodium: 20mg | Fiber: 2g
Overhead shot of three green smoothies surrounded by cut fruit.

How to Make A Green Smoothie – Step by Step Photos

Side shot of juice being added to a blender full of spinach.

Add 1 cup orange juice and 1/2 cup yogurt to a blender jar. Top with 4 cups fresh baby spinach and blend until smooth.

Side shot of frozen fruit being added to blended spinach.

Add 1 cup frozen pineapple chunks, one green apple peeled and chopped, and two frozen bananas. Blend until smooth. Add more juice (or water) to thin out the smoothie to your preference.

Overhead shot of finished smoothie in a blender.

Serve immediately or store in an airtight container for up to a day to ensure maximum freshness, nutrition, and flavor.

Side shot of green smoothies surrounded by cut fruit.

More Great Smoothie Recipes

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Picadillo

Sweet, savory Puerto Rican-style Picadillo is a tomato-based ground beef stew that’s ridiculously delicious, versatile, and ready in thirty.

The post Picadillo appeared first on Budget Bytes.

Sweet and savory Puerto Rican-Style Picadillo is a ground beef stew that’s so ridiculously delicious it brings table talk to a complete stop because everyone’s too busy stuffing their face. This beef picadillo recipe is budget-friendly, comes together quickly, and is incredibly versatile. I don’t know any other way to say it: You. Need. To. Make. Picadillo.

A NOTE ON AUTHENTICITY

This is not a historically authentic recipe. We strive to create recipes that are accessible to everyone, which means ingredients need to be available at a mainstream budget grocery store. We test recipes using the least amount of steps, tools, and ingredients while still honoring the spirit of the recipe. I was born and raised in Puerto Rico and look forward to a time when our ingredients are available in mainstream markets. Until then, buen provecho!

What Is Picadillo?

Picadillo is a traditional sweet and savory Latin dish usually made with ground beef stewed in tomato sauce. In Puerto Rico, we cook it in a hearty tomato-based sauce with sofrito, adobo, olives, raisins, and sometimes diced potatoes. To the uninitiated, pairing raisins with beef sounds like blasphemy. But I promise you, IT WORKS.

What You’ll Need

Picadillo comes together in one pan in under 30 minutes. There’s a little chopping involved, and it takes about 7 minutes to assemble the recipe, but the rest of the time it simmers on the stovetop. I love a one-pot hands-off recipe! Don’t you?

  • Onion, Garlic, and Bell Pepper – this combination creates an aromatic and intensely flavored base
  • Sofrito – this is the flavor base of many Puerto Rican dishes. I have a simple recipe for you here, though you can definitely take it further if you have access to traditional ingredients like aji dulce and recao.
  • Sazón and Adobo – these seasoning blends go hand in hand to develop deep, earthy notes. The annatto in the sazón also deepens the color of the sauce. If these are hard to source, I have included recipes for both in the notes section of the recipe card.
  • Ground Beef – 80/20 is best as the fat adds flavor, but use what you have. You can also make this recipe with ground pork, chicken, lamb, or turkey. If you’re vegetarian or vegan, you can substitute ground beef with a plant-based alternative, chopped mushrooms, or black beans.
  • Green Olives – I prefer to use the sliced kind with pimento because it’s less work, but feel free to slice whole ones. If you can’t find Green Olives with Pimento (AKA Manzanilla or Spanish Olives), get pitted green olives and add a tablespoon of chopped roasted red pepper to the mix.
  • Raisins – though dark raisins are traditional, you can also use golden. I sometimes sub raisins with chopped prunes.
  • White Distilled Vinegar – helps cut through the fattiness of the ground beef and adds a sharp top note. Sub it with Apple Cider Vinegar.
  • Bay Leaves – have a mild tea-like flavor that sits in the background and helps enhance bolder flavors. Sub with a teaspoon of oregano.
  • Tomato Sauce – creates a liquid for the ground beef to stew in and adds acidic, fruity brightness.
Wooden spoon full og picadillo in the foreground with picadillo in a silver skillet in the background.

What TO Serve With Picadillo

This sweet and savory ground-beef stew is a weeknight staple at my house because I can eat it as is, or served over rice and mashed potatoes. I can also stuff it into an empanada, a burrito, or a lettuce wrap. I’ve even added it to marinara for Puerto Rican-style spaghetti. Picadillo is all-purpose!

How To Store Picadillo

This is one of those recipes that tastes even better the next day. (I love those recipes.) Store cooled Picadillo in an airtight container with plastic film or wax paper directly on the surface. It keeps in the fridge for up to 5 days and in the freezer for up to 3 months. Thaw frozen Picadillo overnight in the refrigerator, then warm it in a pan set over medium heat or microwave it until steaming.

Picadillo served over white rice in a white bowl.
Overhead shot of picadillo in a silver skillet with a wooden spoon in it.
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Picadillo

Sweet, savory Puerto Rican-style Picadillo is a tomato-based ground beef stew that's ridiculously delicious, versatile, and ready in thirty.
Course Dinner, Lunch
Cuisine Latin, Puerto Rican
Total Cost ($11.44 recipe / $1.43 serving)
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 cups
Calories 212kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 1 1/2 Tbsp olive oil $0.06
  • 1 yellow onion, small dice $0.42
  • 1 red bell pepper, small dice $1.59
  • 1 Tbsp tablespoon garlic, minced $0.14
  • 1 lb ground beef (80/20) $5.49
  • 1 tsp coarse salt* $0.04
  • 1 1/2 tsp sazón* (1 packet) $0.17
  • 1 tsp adobo* $0.04
  • 1/2 cup sofrito $0.72
  • 1/2 cup sliced pimento-stuffed green olives * $0.66
  • 1/4 cup raisins $0.87
  • 1/2 Tbsp white vinegar $0.04
  • 15 oz tomato sauce $1.00
  • 2 bay leaves $0.20
  • 1/4 cup water $0.00

Instructions

  • Place a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the onions and peppers to the pan and cook until the onions are transparent.
  • Add the garlic to the pan and cook until fragrant.
  • Add the beef to the pan and sprinkle with salt, sazón, and adobo. As the beef browns, break up big chunks with your spoon.
  • When the beef has browned, add the sofrito and cook, stirring constantly, until fragrant, about 2 minutes.
  • Add the olives, raisins, white vinegar, tomato sauce, bay leaves, and water. Continue to cook, occasionally stirring, for 10 minutes. Take the pan off the heat and allow it cool.

See how we calculate recipe costs here.

Notes

*If using fine salt, lower to 1/2 teaspoon.
*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use the following:
1/4 teaspoon of garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 teaspoon ground annatto
1/8 teaspoon turmeric
1/8 teaspoon ground oregano
*If you cannot source Adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.
2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric
*Pimento-stuffed green olives are also known as Spanish Olives or Manzanilla Olives.

Nutrition

Serving: 1cup | Calories: 212kcal | Carbohydrates: 7g | Protein: 11g | Fat: 16g | Sodium: 491mg | Fiber: 1g
Side shot of picadillo in a silver skillet.

How to Make Picadillo – Step by Step Photos

Onions and peppers in a silver pan.

Place a large saute pan over medium-high heat and add 1 1/2 tablespoons of olive oil. When the oil is hot, add 1 diced onion and 1 diced red bell pepper to the pan and cook until the onions are transparent.

Overhead shot of garlic being added to a pan of onions and peppers.

Add 1 tablespoon of minced garlic to the pan and cook until fragrant.

Meat being added to a pan of garlic, onions, and peppers.

Add the pound of ground beef to the pan and sprinkle with 1 teaspoon coarse salt, 1 and 1/2 teaspoons sazón, and 1 teaspoon adobo. As the beef browns, break up big chunks with your spoon.

Sofrito being added to a pan with browned meat in it.

When the beef has browned, add the 1/2 cup sofrito and cook, stirring constantly, until fragrant, about 2 minutes. Break up any remaining chunks of ground beef.

Tomato sauce, olives, and raisins added to a pan of browned meat and sofrito.

Add the 1/2 cup olives, 1/4 cup raisins, 1/2 tablespoon white vinegar, 15 ounces tomato sauce, 2 bay leaves, and 1/4 cup water.

Finished pan of picadillo.

Continue to cook, occasionally stirring, for 10 minutes. Take the pan off the heat and allow the Picadillo to cool slightly before serving. Tell me how long it takes for everyone to start talking again!

Picadillo served over white rice in a white bowl.

More Easy One-Pot Recipes

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Blistered Green Bean Rice Bowl

This easy and tasty blistered green bean rice bowl with spicy chili crisp and saucy soft-boiled egg is the perfect meal for a hectic week.

The post Blistered Green Bean Rice Bowl appeared first on Budget Bytes.

This easy and tasty blistered green bean rice bowl with spicy chili crisp and saucy soft-boiled egg is the perfect meal for a hectic week. It comes together effortlessly in about thirty minutes and it’s an absolute breeze to meal prep. Plus the combination of blistered green beans and smoky chili crisp is so good, you’ll end up craving it!

What You’ll Need

The beauty of this blistered green bean rice bowl recipe is that you can substitute any ingredient with what you have on hand. You’re literally a half hour away from what’s sure to become one of your favorite weeknight meals!

  • Chili Crisp– this oil-based Chinese condiment is brimming with spicy and crunchy ingredients like fried garlic, scallions, Sichuan peppercorns, and chiles. A few teaspoons add texture and smoky heat, but more importantly, make the blandest ingredients lip-smackingly good. Substitute it with your favorite hot sauce.
  • Rice – Any kind of rice will do, just make sure to adjust the liquid ratio and cook time. You can substitute the rice with your favorite whole grain or cauliflower rice. Just follow the cooking directions on the package.
  • Green Beans – are a perfect vehicle for chili crisp and add texture and a wallop of nutrition. Substitute green beans with asparagus, broccoli, cauliflower, or chickpeas. If you don’t mind losing out on texture, substitute the green beans with wilted kale, spinach, sliced peppers, or mushrooms.
  • Cooking Oil– Oil helps flavor green beans by blistering them quickly and creating char. Use your favorite cooking oil, but steer clear of olive oil and butter; you need a fat that can withstand high heat without burning. 
  • Eggs – Feel free to make the egg however you prefer but keep in mind that a soft-boiled egg’s yolk helps create a sauce. Check out our tutorial on How To Make Perfect Soft-Boiled Eggs. If you want to hard-boil the egg or skip it altogether, add a little butter to the rice to prevent a dry bite.

How To Meal Prep Blistered Green Bean Rice Bowls

Blistered green bean rice bowls meal prep beautifully because there are just a few ingredients and only a handful of steps. This recipe is for two servings, so if you want to make enough for the week, double or triple it. Simply portion the rice in an airtight container, top it with green beans, add the egg, and then season with chili crisp.

How To Store Leftovers

You can refrigerate leftovers for up to two days in an airtight container. To reheat, sprinkle the rice with 1/4 teaspoon of water, and microwave it until steaming. Though the rice and green beans both freeze well, I don’t recommend freezing soft-boiled eggs.

How To Cook Rice

Cooking rice is ridiculously easy if you keep these 5 tips in mind:

Know the type of rice you’re cooking. The ratio of rice to liquid changes with the kind of rice you use, as does the time it cooks. The below ratios make for a toothier, looser grain. If you prefer softer rice, increase the liquid by a half cup.

  • Short Grain Rice: 1 cup rice – 1 cup liquid – cook 18 minutes
  • Medium & Long Grain Rice: 1 cup rice – 1 1/3 cups liquid – cook 15 minutes
  • Brown rice: Boil it like pasta (in lots of water until al dente ) for 30 minutes, strain all of the water out, cover the pot, and let the rice rest in it for 10 minutes

Wash the rice. Cleaning the grains under cool running water until the water runs clear eliminates the starches that give you a gloppy result.

Bring the water to a boil before you add it to the rice. It keeps your timing on point.

Low and slow is the way. When the rice comes to a boil, lower the heat. Making rice at a boil makes the grains burst, leaving you with a starchy mess.

Keep it covered. Lifting the lid releases steam, increasing cooking time and ruining the texture. Once the rice is done, rest it for 10 minutes before uncovering it.

Blistered green bean rice bowl with a black fork in it.
Blistered green bean rice bowl.
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Blistered Green Bean Rice Bowl

This easy and tasty blistered green bean rice bowl with spicy chili crisp and saucy soft-boiled egg is the perfect meal for a hectic week.
Course Dinner, Lunch
Cuisine American, Asian
Total Cost ($3.42 recipe / $1.71 serving)
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 2 bowls
Calories 665kcal
Author Monti – Budget Bytes

Ingredients

  • 1 1/3 cup water $0.00
  • 1 cup long grain rice, rinsed until the water runs clear $0.30
  • 2 Tbsp salted butter $0.30
  • 2 Tbsp cooking oil $0.08
  • 8 oz fresh green beans, trimmed, rinsed, and dried $1.99
  • 1/4 tsp salt $0.01
  • 1/8 tsp black pepper $0.01
  • 2 eggs $0.53
  • 2 tsp chili crisp $0.20

Instructions

  • In a small heavy-bottomed pot set over medium high heat, bring the water to a boil. Then add the rice and the butter.
  • Once the water returns to a boil and steam vents begin to appear on the surface of the rice, cover the pot and reduce the heat to medium-low. Do not uncover the rice as it simmers.
  • While the rice cooks, soft boil two eggs in a small pot. Bring an inch of water to a boil, add the eggs straight from the fridge, lower the heat, cover the pot, and simmer the eggs for 6 minutes. Remove the eggs from the hot water and run them under cold water to stop them from cooking any further.
  • Set a large skillet over medium-high heat. Add the oil and then the green beans. Sprinkle salt and pepper over the green beans, give the beans a few good stirs, then let them brown on one side without moving, about 4 to 5 minutes. Once browned remove them from the heat, and set aside.
  • When the rice is done, take it off the heat and let it sit, covered, for ten additional minutes. Then uncover it and fluff it.
  • To serve, divide the rice between two bowls. Top each mound of rice with half the blistered green beans and half the chili crisp. Peel the eggs, slice them down the middle lengthwise, and garnish each bowl with an egg. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 665kcal | Carbohydrates: 83g | Protein: 14g | Fat: 30g | Sodium: 530mg | Fiber: 4g

How to Make Blistered Green Bean Rice Bowl- Step by Step Photos

In a small heavy-bottomed pot set over medium-high heat, bring the 1 1/3 cups of water to a boil. Then add 1 cup of rice and 2 tablespoons of butter.

Once the water returns to a boil and steam vents begin to appear on the surface of the rice, cover the pot and reduce the heat to medium-low. Cook for fifteen minutes. Do not uncover the rice as it simmers.

While the rice cooks, soft boil two eggs in a small pot. Bring an inch of water to a boil, add the eggs straight from the fridge, lower the heat, cover the pot, and simmer the eggs for 6 minutes. Remove the eggs from the hot water and run them under cold water to stop them from cooking any further.

Set a large skillet over medium-high heat. Add the 2 tablespoons of oil and 8 ounces of green beans. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over the green beans, give the beans a few good stirs, then let them brown on one side for about 4 to 5 minutes without moving them. Once browned, remove them from the heat, and set aside.

Overhead shot of rice in a pot.

When the rice is done, take it off the heat and let it sit, covered, for ten additional minutes. Then uncover it and fluff it.

To serve, divide the rice between two bowls. Top each mound of rice with half of the blistered green beans and chili crisp. Peel the eggs, slice them down the middle lengthwise, and garnish each bowl with an egg. Dig in!

More Easy Rice Bowls

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Crab Dip

This creamy, spicy crab dip is so good you’ll be pushing a cracker into the corners of your serving dish to scoop up the last schmear.

The post Crab Dip appeared first on Budget Bytes.

This creamy, spicy crab dip is so good you’ll be pushing a cracker into the corners of your serving dish to scoop up the last schmear. At least that’s what Beth and I did when we annihilated it in the Budget Bytes Kitchen (In the name of research, of course, 😂 ). It’s so easy that it comes together in three steps. And you can serve it hot or cold! Get ready for your new favorite thing to bring to the party.

Overhead shot of crab dip in a white bowl surrounded by veggies.

What You’ll Need

This crab dip comes together in ten minutes. You should chill it before serving to thicken the cream cheese base, but you don’t have to if you’re low on time. Just serve it in a container set over ice. You can also bake it for a few minutes if you prefer to serve it hot.

Crab Meat – the real stuff is expensive, so we used imitation crab meat, and the results were divine. Choose your own adventure, but my money’s on the fish forgery. If you use real crab, drain it well, or your dip will end up runny.

Cream Cheese – acts like a binder and helps keep everything together. It also thickens the consistency of your dip.

Sour cream – adds an undeniable tang and smooth mouth feel.

Cheddar Cheese – the shreds will add texture and a sharp, earthy flavor.

Old Bay Seasoning – this blend of celery salt, red and black pepper, mustard powder, cayenne, and paprika adds a citrusy heat that doesn’t overpower the sweetness of the crab meat. You can substitute it with Cajun seasoning or Crab Boil seasoning.

Garlic Powder – raw garlic has a robust flavor that takes over a crab dip. Instead, use garlic powder which has mellow, roasted notes.

Hot Sauce – adds a smoky heat. Use as much (or as little) as your heart desires. You can substitute hot sauce with red pepper flakes or cayenne.

Lemon Juice – you need this hit of acid to break through the fattiness of the cream cheese and sour cream. If you don’t have lemon, use any white vinegar.

Scallions -add a soft onion flavor, texture, and freshness. You can also garnish with chopped Italian parsley or finely chopped raw onion. Soak raw onion in cold water for a minute to decrease its sharpness.

Crackers, Toasted Bread, Chips, Raw Veggies – lean into plain or lightly flavored crackers, so they don’t overpower the crab. Toasted bread and chips should be sturdy so they don’t break when dipped. Sweet peppers, celery sticks, and carrots sticks are all easy and economical choices.

Hand dipping cracker in crab dip.

Do I Serve Crab Dip Hot or Cold?

You can do both! If you want to prepare a hot version, sprinkle an additional 1/4 cup of shredded cheddar over the top and then warm in a 350°F oven until the cheese has melted and the crab dip is bubbly—about fifteen minutes. To serve cold, chill it in the fridge for at least a half hour. If you’re low on time, place the crab dip container over a bed of ice and serve right away.

What Goes With Crab Dip?

Crackers, toasted bread, chips, and raw vegetables are the traditional items served with crab dip. But you can also use it as a spread on toast or chicken. Drizzle it on fried eggs or french fries. Try to stick with milder flavors that won’t overpower the sweetness of the crab.

How To Store Leftovers

Place leftovers in an air-tight container with plastic film or wax paper directly over the surface of the dip. Refrigerate for up to five days and freeze for up to 3 months. Thaw frozen crab dip in the refrigerator overnight. Reheat thawed crab dip that you’d like to serve hot in a 350°F oven.

Hand squeezing lime on crab dip.
Overhead shot of crab dip.
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Crab Dip

This creamy, spicy crab dip is so good you'll be pushing a cracker into the corners of your serving dish to scoop up the last schmear! It comes together in three easy steps and you can serve it hot or cold.
Course Appetizer
Cuisine American
Total Cost ($5.07 recipe / $0.63 serving)
Prep Time 10 minutes
Servings 8 1/4 cup servings
Calories 109kcal
Author Monti – Budget Bytes

Ingredients

  • 4 oz cream cheese, softened $1.10
  • 1/4 cup sour cream $0.31
  • 1 tsp Old Bay Seasoning $0.16
  • 1 1/2 tsp lemon juice, freshly squeezed $0.39
  • 2 tsp hot sauce $0.04
  • 1/2 tsp garlic powder $0.04
  • 2 green onions, sliced in 1/8th inch rounds $0.22
  • 8 oz imitation crab, chopped $2.50
  • 1/4 cup sharp cheddar cheese* , shredded $0.31

Instructions

  • In a medium bowl, mix the cream cheese and sour cream until smooth.
  • Mix in Old Bay Seasoning, lemon juice, hot sauce, garlic powder, and green onions.
  • Mix in crab meat and cheddar cheese.
  • Refrigerate for at least 30 minutes and serve.*

See how we calculate recipe costs here.

Notes

*Use 1/4 cup more shredded cheddar to melt on top of the dip if you are serving it hot
*If you are serving the crab dip hot, top it with an additional 1/4 cup of shredded cheddar cheese and warm it in a 350°F oven until the cheese has melted and the crab dip is bubbly, about fifteen minutes.

Nutrition

Serving: 0.25cup | Calories: 109kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Sodium: 256mg | Fiber: 0.4g
Cracker in a bowl of crab dip.

How to Make Crab Dip – Step by Step Photos

Overhead shot of cream cheese and sourcream.

In a medium bowl, mix the 4 ounces of cream cheese and 1/4 cup of sour cream until smooth.

Overhead shot of spices in a bowl.

Mix in 1 1/2 teaspoons of Old Bay Seasoning, 1 1/2 teaspoons of fresh lemon juice, 2 teaspoons of hot sauce, 1/2 teaspoon of garlic powder, and 2 green onions sliced in 1/8th inch rounds (about 2 tablespoons).

Overhead shot of crab and cheese in a white bowl.

Mix in 8 ounces of imitation crab and 1/4 cup of shredded cheddar cheese.

Overhead shot of finished crab dip.

Refrigerate for at least 30 minutes and serve with crackers, bread, chips, or raw veggies. If you’re running low on time, place the serving dish over a bed of ice and serve right away. Get ready for this incredible crab dip to steal the show!

Overhead shot of crab dip.

More Easy Dips

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Everything Bagel Rice Bowl

This earthy, vibrant, Everything Bagel Rice Bowl is no fuss, no muss, and so ridiculously yummy you’ll go in for seconds.

The post Everything Bagel Rice Bowl appeared first on Budget Bytes.

It doesn’t matter how much you love to cook, sometimes you just don’t want to cook. I’ve been there, especially after a long day of testing recipes in the Budget Bytes kitchen. So on those days, I make this utterly satisfying, earthy, vibrant, Everything Bagel Rice Bowl. It’s no fuss, no muss, and so ridiculously yummy I made it every night for a week straight! 

Overhead shot of Everything Bagel Rice Bowl.

What Is Everything Bagel Seasoning?

Sometimes called Everything But The Bagel Seasoning, this is the spice mix you find on top of an Everything Bagel. It’s a punchy blend of onion flakes, garlic flakes, white and black sesame seeds, poppy seeds, and flaky salt. It instantly adds deep flavors and a beautiful pop of texture to anything it touches. It became really popular when Trader Joe’s started selling their version.

What You’ll Need

  • Everything Bagel Seasoning – a few dashes of this magic and you have all the flavors you need to make your rice bowl sing.
  • Rice – because it’s not a rice bowl without it. Any kind of rice will do. You can also sub with cauliflower rice. Just follow the cooking directions on the package.
  • Spinach – is an easy and economical way to add greens. To lower the cost even more, use 6 ounces of frozen spinach. You can also use kale, swiss chard, or mustard greens.
  • Onions and Garlic– these aromatics flavor the spinach. If you don’t feel like chopping, leave them out or add one teaspoon of Everything Bagel Seasoning to the butter.
  • Butter – You need a flavorful fat to cook spinach and eggs in, but you can, of course, sub with olive oil, your favorite cooking oil, or (my fave) bacon or chicken drippings.
  • Eggs – “put an egg on it” is our ethos for a reason. Eggs cook in minutes and create a natural savory sauce. You don’t have to use an egg, but the rice will be dry without it.

How To Make Everything Bagel Seasoning

You can buy Everything Bagel Seasoning for a good price at most big-name supermarkets and get loads of uses out of it. But in case you can’t access it, here’s a quick recipe for about half a cup of seasoning:

  • 2 Tablespoons onion flakes
  • 2 Tablespoons garlic flakes
  • 2 Tablespoons white sesame seeds
  • 2 Tablespoons black sesame seeds
  • 1 Tablespoon sea flaky salt
  • 1 Tablespoon poppy seeds
Side shot of Everything Bagel Rice Bowl

How To Cook Rice

If there’s one thing you need to know when making a rice bowl, it’s how to cook rice. Beth has a great in-depth tutorial here, but in case you don’t want to leave the page here’s a refresher:

Know the type of rice you’re cooking. The ratio of rice to liquid changes with the kind of rice you use, as does the time it cooks. I use less water in my rice than Beth does. It makes for a toothier, looser grain. If you prefer softer rice, increase the liquid by a half cup.

  • Short Grain Rice: 1 cup rice – 1 cup liquid – cook 18 minutes
  • Medium & Long Grain Rice: 1 cup rice – 1 1/3 cups liquid – cook 15 minutes
  • Brown rice: Boil it like pasta (in lots of water until al dente ) for 30 minutes, strain all of the water out, cover the pot, and let the rice rest in it for 10 minutes

Wash the rice. Cleaning the grains under cool running water until the water runs clear eliminates the starches that give you a gloppy result.

Bring the water to a boil before you add it to the rice. It keeps your timing on point.

Low and slow is the way. When the rice comes to a boil, lower the heat. Making rice at a boil makes the grains burst, leaving you with a starchy mess.

Keep it covered. Lifting the lid releases steam, increasing cooking time and ruining the texture. Once the rice is done, rest it for 10 minutes before uncovering it.

What Else Can I Put On Everything Bagel Rice?

Truly, the sky is the limit. Roasted or sauteed vegetables are always a great choice, especially quick-cooking ones. Try chopped peppers, mushrooms, blistered tomatoes, or creamy avocado. If you’re a meat eater, try rotisserie chicken, bacon crumbles, or savory ground beef.

How To Store Leftovers

You can refrigerate this rice bowl for up to 4 days, though I would make the eggs fresh every time. To reheat it, sprinkle it with 1/4 teaspoon water, and microwave it until it’s steaming. You can also freeze it in an air-tight container (again, without the eggs) for up to 3 months.

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Everything Bagel Rice Bowl

On those days you don't want to spend much time in the kitchen, make this earthy, vibrant, Everything Bagel Rice Bowl. It's no fuss, no muss, and so ridiculously yummy you'll go in for seconds.
Course Brunch, Dinner, Lunch
Cuisine American
Total Cost ($4.09 recipe / $2.05 serving)
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings 2 bowls
Calories 713kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 1 1/3 cup water $0.00
  • 1 cup long grain rice, rinsed until water runs clear $0.30
  • 5 Tbsp salted butter, divided $0.75
  • 1/2 tsp salt $0.01
  • 1 yellow onion, small dice $0.41
  • 2 cloves garlic, minced $0.24
  • 8 oz fresh spinach* $1.30
  • 2 large eggs $0.92
  • 1 tsp Everything Bagel seasoning plus more for garnish $0.16

Instructions

  • Put the water in a pot large enough to hold the rice (it doubles in size as it cooks). Cover it and bring to a boil. When the water's boiling, add the rinsed rice, 1/4 teaspoon of salt, and 2 tablespoons of butter. Stir to incorporate.
  • Bring the water to a simmer with the pot uncovered. When steam vents begin to form on the surface, about 3 minutes, reduce the heat to low. Cover and cook for 15 minutes. Rest it off the heat for 10 minutes. Then, remove the lid.
  • While the rice cooks, melt 2 tablespoons of butter in a pan set over medium heat. When the dairy solids turn golden brown, add the diced onion and cook until translucent, about 3 minutes. Add the garlic and cook for 1 minute.
  • Add the spinach to the pan along with the remaining 1/4 teaspoon of salt. Sauté until it has wilted, about 3 minutes.
  • Smooth the surface of the spinach and make two indentations with a large spoon. Crack the eggs into a small bowl and then add them to the indentations. Cook, uncovered, until the egg whites become opaque, about 3 minutes.
  • Fluff up the rice. Dice the last tablespoon of butter. Add it to the rice along with the everything bagel seasoning and mix it in.
  • Plate the rice in 2 bowls. Top each bowl of rice with spinach and an egg. Garnish with an additional sprinkle of everything bagel seasoning.

See how we calculate recipe costs here.

Notes

*sub 8 oz fresh spinach with 6 oz frozen spinach

Nutrition

Serving: 1bowl | Calories: 713kcal | Carbohydrates: 85g | Protein: 17g | Fat: 34g | Sodium: 1104mg | Fiber: 5g

How to Make Everything bagel Rice Bowls – Step by Step Photos

Overhead shot of butter, water, and rice in a pot.

Measure 1 1/3 cups of water and put it in a pot large enough to hold the rice (remember the rice doubles in size as it cooks). Cover the pot, and bring the water to a full boil. Then add the rinsed cup of rice, 1/4 teaspoon of salt, and 2 tablespoons of butter to the pot.

Overhead shot of rice with surface steam vents in a pot.

Keep the rice uncovered while you bring the water back up to a simmer, about 3 minutes. When steam vents begin to form on the surface, reduce the heat to low. Cover the rice with a heavy, well-fitting lid. Cook for 15 minutes without removing the lid. Rest the rice off the heat for ten minutes before removing the lid.

Overhead shot of onions and garlic cooking in a pot.

While the rice cooks, add 2 tablespoons of butter to a medium-sized pan set over medium heat. Allow it to melt and foam. When it turns golden brown and smells nutty, add one diced onion. Sauté until translucent, about 3 minutes. Add two cloves of minced garlic and sauté until fragrant, about 1 minute.

Overhead shot of spinach in a pot.
Add the 8 ounces of spinach to the pan along with the remaining 1/4 teaspoon of salt. Sauté until it has wilted, about 3 minutes.
Overhead shot of two sunny-side up eggs cooking in spinach.
Smooth out the surface of the spinach. Make two indentations with a large spoon. Crack the 2 eggs into a small bowl and add one to each indentation. Cook, uncovered, until the egg whites become opaque, about 3 minutes.
Overhead shot of Everything Bagel seasoning and butter being added to rice.
Fluff up the rice. Dice the last tablespoon of butter. Add it to the rice along with the teaspoon of everything bagel seasoning and mix it in.
Overhead shot of Everything Bagel Rice Bowl

Divide the rice between 2 bowls. Top each bowl of rice with spinach and an egg. Garnish with an additional sprinkle of everything bagel seasoning. Now all that’s left to do is to sit back, relax, and enjoy the hearty meal you just prepared in no time!

Overhead shot of Everything Bagel Rice Bowl with a knife cutting into the egg.

More Easy Bowl Meals

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Veggie Pot Pie

Creamy, savory, hearty, flaky, crispy- this Veggie Pot Pie is All. Of. The. Things! You can even make this veggie pot pie recipe vegan.

The post Veggie Pot Pie appeared first on Budget Bytes.

If you want your whole family clamoring around the dinner table with a dish everyone will love, this Veggie Pot Pie is All. Of. The. Things! Creamy, savory, hearty, crispy- you can even make this Veggie Pot Pie recipe vegan! It’s all cooked in a velvety sauce and encased in a flaky, buttery pie crust. Are you ready to make the ultimate comfort food? (Say yes!!!)

What Is Veggie Pot Pie?

A pot pie is just like a regular pie, except it’s usually savory and made in a creamy sauce. Pot pies can be made with a bottom and top crust or just a top crust. This pot pie recipe is a mix of colorful vegetables drenched in a savory gravy and cooked in a deliciously flakey double crust. Feel free to use just a top crust if you prefer it that way. I’m a crust person, so the more, the better!

What You’ll Need

For The Filling
  • Butter and Flour– with their powers combined, you’ll make a roux, and that blend of fat and flour will thicken your sauce.
  • Milk and Vegetable Broth– this is the base of your creamy sauce. You can substitute the milk with plant-based milk if you want to keep this bad boy dairy free. Alternatively, if you want to add more depth, try using chicken broth.
  • Mushrooms, Onions, Potatoes, and Mixed Veggies– these are the stars of your veggie filling. To minimize chopping, I use frozen mixed veggies. But any combination of veggies you have on hand will work. Just make sure to chop everything the same size and par-cook root veggies in the broth first.
  • Rosemary, Thyme, Bay Leaf, and Sage– add flavor and depth to the sauce. You can substitute them with your favorite spice blend.
  • Soy Sauce– adds umami, AKA savoriness, which anything vegetable-based will need loads of. You can also use a teaspoon of any Miso you have on hand or Worcestershire Sauce.
For The Crust
  • Double Pie Crust– encases everything in a buttery dream and adds incredible texture. You can use a store-bought crust, but I use my 3-Ingredient Pie Crust. You can also use puff pastry, but par-bake it before filling.
  • Egg– the white seals the bottom crust, so it doesn’t absorb liquid, and the yolk lacquers the top crust, giving you a golden finish. If you want to skip the egg, par-bake the bottom crust and use milk, cream, or plant-based milk to lacquer the top crust.

Make It Vegan

You can tweak this recipe to create an outstanding Vegan Pot Pie! Sub the butter with vegan butter or oil. Opt for a store-bought vegan pie crust, or make my Easy 3-Ingredient Pie Crust with Vegan Butter or Vegetable Shortening. Sub the milk with any plant-based milk. As far as the egg wash is concerned, you can brush your pie crust with water, aquafaba, or plant-based milk. Par-bake the bottom crust before filling.

Prevent A Soggy Bottom Crust

Brushing the bottom crust with egg white helps create a barrier that prevents the dreaded soggy bottom. You should also preheat the oven with a sheet pan in it. When you place the pie on it, the heat from the sheet pan melts the fat in the bottom pastry, creating a layer that prevents liquid from permeating the pie. You can also place an overturned cast iron skillet in your sheet pan and preheat them both. Bake your pie on the bottom of the overturned skillet. Cast iron holds heat and helps crisp up that bottom crust.

How To Store The Leftovers

You can store leftovers in an airtight container in the fridge for up to 4 days, though reheating is easier if you just store them in the pie plate and cover them tightly with foil. You can freeze a veggie pot pie for up to 2 months, tightly wrapped in plastic, then foil, and kept in an airtight container. Cover the top crust with foil to prevent burning, and reheat in a 350ºF oven until it has warmed throughout.

Side shot of a slice of veggie pot pie being removed from the pie dish.
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Veggie Pot Pie

If you want your whole family clamoring around the dinner table with a dish everyone will love, this Veggie Pot Pie is All. Of. The. Things! Creamy, savory, hearty, crispy- you can even make this recipe vegan!
Course Brunch, Dinner, Lunch
Cuisine American
Total Cost ($9.61 recipe / $1.20 serving)
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 281kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 1 3-Ingredient Pie Crust* $2.34
  • 7 Tbsp salted butter, divided $1.12
  • 1 yellow onion, small dice (about 1 cup) $0.41
  • 2 garlic cloves, minced (about 1 teaspoon) $0.24
  • 4 Tbsp flour $0.04
  • 1 cup veggie broth $0.13
  • 1/2 cup whole milk $0.13
  • 3/4 tsp salt $0.05
  • 1 bay leaf $0.15
  • 1/4 tsp ground rosemary $0.03
  • 1/4 tsp dried thyme $0.03
  • 1/4 tsp rubbed sage $0.03
  • 1/4 tsp black pepper $0.02
  • 1 tsp soy sauce $0.02
  • 1 Yukon gold potato, small dice* (about 1 cup) $0.27
  • 1 pint baby bellas, small dice $2.89
  • 12 oz frozen mixed vegetables $1.25
  • 1 egg, separated $0.46

Instructions

  • Grease a pie pan with 1 tablespoon of butter. If you're using store-bought dough, place the bottom crust in the pie pan. If you made 3-Ingredient Pie Crust, cut 1/3 of the dough off to be used as the top crust, wrap it in plastic, and refrigerate until you're ready to use it later.
  • Dust your work surface with flour and roll out the bigger 2/3 piece of dough into a circle that is 16 inches in diameter and about 1/4 inch thick. Line the pie pan with it.
  • Beat the egg white until frothy, then brush the bottom crust with it. Let the crust rest in the fridge.
  • Place a rack in the center of your oven along with a sheet pan and preheat it to 350ºF. Place a deep skillet over medium heat and add 5 tablespoons of salted butter to the pan. Once the butter foams, swish it around the pan until it turns an amber color and smells of hazelnuts.
  • Add the diced onions to the brown butter. Cook until the onions are translucent, about 5 minutes. Add the garlic, and cook for one minute. Sprinkle the flour over the onions and garlic in the skillet and continue to cook and stir for two minutes more.
  • To the pan, add veggie broth, milk, and salt. Whisk to combine and dissolve any flour off the bottom of the skillet. Then add the bay leaf, rosemary, thyme, sage, pepper, and soy sauce. Whisk occasionally as the liquid simmers and thickens.
  • Add the pint of diced mushrooms and the diced potato to the pan. Stir to combine and cook until the gravy has thickened more and reduced some, about 5 minutes.
  • Remove the skillet from the heat. Finally, add the frozen mixed vegetables and allow them to cool the ingredients in the pan.
  • Take the pie pan out of the fridge, prick the bottom crust a few times with a fork, and add the cooled filling to the pie pan. Dice the last tablespoon of butter and sprinkle it over the filling.
  • Roll the smaller piece of dough into a circle, about 10 inches wide and 1/4 inch thick. Cover the pie with it.
  • Beat the egg yolk. Trace a bit of yolk along the top edge of the bottom and top crusts. Fold the bottom crust over the top crust and crimp the edges shut. Cut vents into your top crust. Brush egg yolk in a light layer over the top crust.
  • Bake for 45 to 50 minutes, or until the pie dough is golden and flaky. Allow the Veggie Pot Pie to cool for ten minutes before serving.

See how we calculate recipe costs here.

Notes

*You can also use a store-bought double crust or puff pastry. 
*To prevent the diced potato from turning gray, place it in salted water and cover it with a wet paper towel, so it stays submerged. Drain before using in the recipe.

Nutrition

Serving: 1slice | Calories: 281kcal | Carbohydrates: 28g | Protein: 7g | Fat: 17g | Sodium: 465mg | Fiber: 4g

How to Make Veggie Pot Pie – Step by Step Photos

Grease a pie pan with 1 tablespoon of butter. If you’re using store-bought dough, place the bottom crust in the pie pan. If you are making 3-Ingredient Pie Crust, roll it into a large disc about 6 inches wide and two inches thick. Then cut 1/3 of it off to use as the top crust later on. Wrap it in plastic, and refrigerate.

Dust your work surface with flour and roll out the bigger 2/3 piece into a circle that is 16 inches in diameter and about 1/4 inch thick. Drape it over the pie pan and press down gently, gently pushing it into the bottom crease and sides of the pan.

Beat the egg white til frothy and then brush the bottom crust with it. Let the crust rest in the fridge.

Place a rack in the center of your oven along with a sheet pan and preheat it to 350ºF. Place a deep skillet over medium heat, add 5 tablespoons of salted butter to the pan, and brown it. The butter will melt, then foam, and finally, the solids will separate from the fat and turn a golden brown. The air will smell of hazelnuts.

Add the diced onion to the brown butter. Cook until translucent, about 5 minutes. Then add the 2 minced cloves of garlic and cook for 1 minute, until fragrant. Finally, sprinkle 4 tablespoons of flour over the onions and garlic in the skillet and continue to cook and stir for 2 minutes more.

Add 1 cup of veggie stock, 1/2 cup of milk, and 3/4 teaspoon salt. Then whisk to combine and dissolve any flour off the bottom of the skillet. Finally, add the bay leaf, 1/4 teaspoon rosemary, 1/4 teaspoon thyme, 1/4 teaspoon sage, 1/4 teaspoon black pepper, and 1 teaspoon soy sauce. Whisk occasionally as the liquid comes up to a simmer and thickens into gravy.

Next, add the pint of diced mushrooms and the diced potato to the pan. Stir to combine and cook until the gravy has thickened more and reduced some, about 5 minutes. You want to cook the potatoes a touch, to ensure they cook fully in the oven.

Next, remove the skillet from the heat. Finally, add the 12 ounces of frozen mixed vegetables to the filling, where they will quickly cool the other ingredients in the pan. Your filling is done!

Next, take the pie pan out of the fridge, prick the bottom crust a few times with a fork, and add the cooled filling to the pie pan. Then dice the last tablespoon of butter and sprinkle it over the filling.

Roll the smaller piece of dough into a circle, about 10 inches wide and 1/4 inch thick. Cover the pie with it.

Beat the egg yolk. Then trace a bit of yolk along the top edge of the bottom and top crusts. Fold the bottom crust over the top crust and crimp the edges shut. Cut vents into your top crust. Finally, brush the egg yolk in a light layer over the entire top crust.

Bake for 45 to 50 minutes, or until the pie dough is golden and flaky. Allow the Veggie Pot Pie to cool for ten minutes before serving. I gobbled up three slices of this in one sitting! I hope you do the same!

Other Great Savory Pie Recipes

The post Veggie Pot Pie appeared first on Budget Bytes.

Chocolate Mousse

When it comes to a perfectly luscious and light dessert, it doesn’t get much simpler than this deeply flavored easy chocolate mousse recipe!

The post Chocolate Mousse appeared first on Budget Bytes.

You are four ingredients away from heaven! When it comes to a perfectly luscious and light dessert, it doesn’t get much simpler than this deeply flavored easy chocolate mousse recipe. It takes fifteen minutes to whip up and you can make it a few days ahead. You can even replace the powdered sugar with your favorite sugar substitute and the heavy cream with dairy-free heavy whipping cream. What’s not to love?!

What Is Chocolate Mousse?

Chocolate mousse is a dessert with intensely deep notes of rich chocolate and a creamy, airy texture that melts as soon as it hits your palate. It’s the perfect dessert after a heavy meal. And because you can make it ahead of time, it’s one less thing to think about come dinner time.

What You’ll Need

  • Chocolate is the most important ingredient, so steer clear of low-quality chocolate. Semi-sweet or dark baking chocolate is a great choice. Milk chocolate can make the mousse very sweet, so cut it with semi or dark chocolate to balance the sugar.
  • Heavy Whipping Cream is necessary to create a mousse’s light texture and silky mouthfeel. Low-fat creams will not work for this recipe. You can also use a non-dairy heavy whipping cream. 
  • Egg Whites should be from fresh room temperature eggs, as they whip easier. Be careful when separating, as any yolk in the white will make it next to impossible to whip. If you are using older eggs, add a pinch of cream of tartar to help stabilize the whites.
  • Powdered Sugar adds sweetness and helps stabilize the whipped egg whites. Granulated sugar won’t dissolve easily in egg whites and leaves you with a grainy texture. If you only have granulated sugar, process it in a blender until powdery.

What Are Soft And Stiff Peaks?

You make chocolate mousse by whipping heavy cream to soft peaks and whipping egg whites with sugar in it to stiff peaks. A soft peak means that when you take the beater out of the egg whites or cream, a peak will form, but the tip of the peak will curl like an upside-down letter j. A stiff peak means when you take a beater out of the egg whites or cream, it will leave a stiff peak that stands straight up and does not curl over, like the letter i.

Tips For Making Chocolate Mousse

  • Use clean, dry bowls to melt chocolate and whip the egg whites in. Any grease or moisture in the bowls will ruin your results.
  • Don’t whip the cream or the whites at high speed, which creates larger bubbles. Large bubbles aren’t as stable as smaller ones. Use medium speed.
  • Make sure the chocolate is still warm when folding in the egg whites and cream. Adding cold cream or egg whites to cooled chocolate hardens the chocolate, creating a grainy texture.
  • Do not stir in the whipped cream and whites. Fold them into the chocolate in thirds to keep the mixture airy. Stirring breaks up air bubbles, flattening your batter.
  • To fold, use a spatula to cut from the top of the batter to the bottom. Then scoop the bottom ingredients onto the spatula and fold them gently over the top. Give the bowl a quarter turn and repeat until there are no white streaks.

How To Store Chocolate Mousse

The mousse will only keep at room temperature for a few hours, so take it out of the fridge when you are ready to serve. You can make chocolate mousse a few days ahead. It will keep in the fridge for up to 5 days, as long as it isn’t exposed to air. Place plastic wrap directly on the surface of the mousse before storing it.

You can also freeze mousse for up to two months, in an air-tight container, with a sheet of plastic wrap on the surface of the mousse. Defrost overnight in the fridge.

Chocolate Mousse with no Eggs

You can make this mousse without the egg whites, but it won’t be as stable and airy. To substitute the egg whites, whip 1/2 cup more heavy cream and add the sugar to that mixture.

Overhead shot of three small glasses with chocolate mousse topped with whipped cream and shaved chocolate.
Print

Chocolate Mousse

When it comes to a perfectly luscious and light dessert, it doesn't get much simpler than this deeply flavored easy chocolate mousse. You are four ingredients away from heaven!
Course Dessert
Cuisine American
Total Cost $7.57 recipe / $1.26 serving
Prep Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 1-cup servings
Calories 504kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 8 oz dark or semi-sweet chocolate*, chopped $2.90
  • 1 pint heavy whipping cream, very cold $3.29
  • 3 egg whites, room temperature $1.25
  • 1/2 cup powdered sugar or sugar substitute $0.13

Instructions

  • Fill a pot halfway with water and bring it to a boil. Take it off the heat. Place the chocolate in a bowl and place the bowl in the hot water, being careful not to get any water in the bowl. Leave the bowl there until the chocolate melts.
  • Add the heavy cream to a large mixing bowl and beat on medium speed until soft peaks form.
  • In a separate large mixing bowl, whip the egg whites on medium speed to soft peaks. Add the sugar and continue beating until stiff peaks form.
  • Gently fold the egg whites into the chocolate in thirds. Fold until no white streaks remain.
  • Gently fold the whipped cream into the chocolate in thirds. There should be no white streaks.
  • Scoop mousse into serving dishes, cover, and refrigerate for an hour. Garnish with sweetened whipped cream, raspberries, mint, or shaved chocolate.

See how we calculate recipe costs here.

Notes

*8 ounces of chocolate is about 1 1/2 cups

Nutrition

Serving: 1cup | Calories: 504kcal | Carbohydrates: 37g | Protein: 4g | Fat: 39g | Sodium: 46mg

How to Make Chocolate Mousse – Step by Step Photos

Bring a pot of water to a boil and take it off the heat. Add chopped chocolate to a clean, dry bowl and place it in the pan. Leave the bowl in the water for a few minutes, then stir the chocolate until smooth and silky.

Beat the heavy cream on medium speed until it forms soft peaks. When you take the beater out of the bowl, the tips of the whipped cream will look like an upside-down J.

Whip the egg whites on medium speed to soft peaks. Add the sugar and continue beating until stiff peaks form. Stiff peaks will stand straight up and remain that way when you remove the beater from the bowl.

Gently fold the egg whites into the chocolate in thirds until no white streaks remain. Do not stir.

When the whites are thoroughly mixed in, fold in the whipped cream in thirds. There should be no white streaks. Leave the mousse in the bowl or scoop it into serving dishes. Cover and refrigerate for an hour. Garnish with sweetened whipped cream, raspberries, mint, or shaved chocolate. Enjoy the oohs and aahs you’ll get when you put this beauty on the table!

More Easy Dessert Recipes

The post Chocolate Mousse appeared first on Budget Bytes.

Turkey Pinwheels

Turkey Pinwheels are a fun and easy spin on simple sandwiches, and the perfect recipe to make ahead for lunch meal prep or bring to a potluck.

The post Turkey Pinwheels appeared first on Budget Bytes.

I started making Turkey Pinwheels for my daughter (a picky eater) to make her meals a little more fun. It’s also a great way to sneak some extra wholesome ingredients into her lunch undetected. (Mom hack!) Since you can make the cream cheese spread in advance, this Turkey Pinwheel recipe is also perfect for meal prep! Pinwheels are also super versatile and make an affordable appetizer that’s easy to throw together for brunches, party buffets, and potlucks. It’s as simple as making a sandwich…but with a twist!

A close up shot of Turkey Pinwheels arranged in three rows on a wooden cutting board with a white background and a bowl of spinach blurred in the background

What are pinwheel sandwiches?

Turkey Pinwheels are made by evenly spreading cream cheese on one side of a flour tortilla (which acts as the glue), layering on classic sandwich ingredients, and then tightly rolling it all up into a log that’s sliced into 1” pieces. When each pinwheel is turned on its side, it will reveal a lovely spiral of the ingredients inside.

Pinwheel 101

Our simple recipe for Turkey Pinwheels uses deli meat, spinach, and a savory cream cheese spread inspired by pimento cheese. However, this is a super versatile recipe that can be made with many different combinations of ingredients. Here is what you need to make pinwheels: 

  • Extra-Large Flour Tortillas: Burrito-size flour tortillas are best for pinwheels. They’re easier to roll, make a distinct spiral, and yield more per tortilla. You can use any flavor (plain, wheat, spinach, sun-dried tomato, etc.). Since corn tortillas are less pliable and tear easily, they are not an ideal choice.
  • A sticky spread: Typically, pinwheels are held together with cream cheese, but anything similar (like hummus or nut butter) can be used.
  • Deli Meat: Pinwheels usually include some kind of deli meat (turkey, chicken, ham, salami, etc.), but that can also be replaced with thinly-sliced veggies. 
  • Cheese: Sliced cheeses are great for creating an added layer of filling. Shredded cheeses can be mixed in with cream cheese (like in our recipe) so they don’t fall out.
  • Salad greens and other sandwich toppings: These will help to create color contrast in the pinwheel’s spiral, and round out the other rich ingredients with freshness and flavor!
An extreme close up of one turkey pinwheel. In the background, there are many turkey pinwheels arranged in three rows on a wooden cutting board.

MORE PINWHEEL flavor COMBINATIONS TO TRY: 

  • Ham + swiss cheese + dill pickles + yellow mustard
  • Salami + provolone cheese + iceberg lettuce + pepperoncinis
  • Chicken + hummus + cucumber slices + tabbouleh
  • Smoked salmon + red onion + capers + everything bagel seasoning
  • Nut butter + honey + banana slices
  • Nutella + toasted coconut + strawberry slices

CAN TURKEY PINWHEELS be made in advance?

Turkey Pinwheels are a great recipe to make ahead for a party or help fill the gaps in your weekly meal prep. The cream cheese spread can be kept in an air-tight container and refrigerated for about a week. Pre-made pinwheels will also keep in the fridge for 2-3 days before they start to get soggy.

A close up of three rows of turkey pinwheels on a wooden cutting board.
Print

Turkey Pinwheels

Turkey Pinwheels are a fun and easy spin on simple sandwiches, and the perfect recipe to make ahead for lunch meal prep or take to a party or potluck.
Course Appetizer, Lunch, Meal Prep
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 8 pinwheels
Calories 225kcal
Author Marion – Budget Bytes

Equipment

Ingredients

  • 4 oz. cream cheese, softened $1.10
  • 1/8 cup sharp cheddar cheese, finely shredded $0.87
  • 1/3 cup pimento-stuffed olives, finely chopped $0.99
  • 1 Tbsp olive brine
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp black pepper $0.01
  • 4 extra-large or burrito-style flour tortillas $1.15
  • 1 9oz. package sliced turkey $4.99
  • 1 cup spinach $0.80

Instructions

  • Stir together the softened cream cheese, finely-shredded cheddar cheese, finely-chopped pimento-stuffed olives, olive brine, garlic powder, and black pepper until very well combined.
  • Lay the tortillas out flat. Spread 2-3 tablespoons of the cream cheese mixture on one side of each tortilla, coating the entire face evenly from edge to edge.
  • Arrange 3-4 slices of turkey along the center of the tortilla, overlapping them as little as possible to make an even layer, and leaving about ¼” of the cream cheese spread exposed on the top and bottom edges of the tortilla to help it stick together. Then add a single layer of spinach leaves on top of the turkey.
  • Starting with the edge closest to you, fold over the tortilla so it sticks, and then roll it up as tightly as possible, tucking in the fillings as you go.
  • With the seam side facing down, slice the roll into 1" wide pieces.
  • Flip each pinwheel on its face, exposing the spiral, and transfer it to a serving platter or air-tight meal prep container. The pinwheels should hold together on their own, but if desired, you can insert a decorative toothpick into each.

See how we calculate recipe costs here.

Nutrition

Serving: 8pinwheelss | Calories: 225kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Sodium: 626mg | Fiber: 2g
An overhead shot of 18 turkey pinwheels lined up into three rows on top of a wooden cutting board next to a wooden bowl of fresh spinach on a white marble background.

How to Make TuRKEY PINWHEELS – Step by Step Photos

A small white bowl filled with unmixed ingredients of a cream cheese spread, including a block of cream cheese, shredded cheddar cheese, chopped pimento-stuffed olives and olive brine on a white marble background.

In a small bowl or air-tight container, make the cream cheese spread by stirring together 4 oz. of room-temperature cream cheese (cold cream cheese will be extremely difficult to mix and will likely create unpleasant lumps in the mixture), 1/8 cup of finely-shredded cheddar cheese, 1/3 cup of finely-chopped pimento-stuffed olives, 1 tablespoon of olive brine (which helps thin the cream cheese and eliminates the need for added salt), 1/2 teaspoon garlic powder, and 1/4 teaspoon of pepper until very well mixed.

A small white bowl filled with a savory cream cheese spread inspired by pimento cheese dip on a white marble background.

This savory cream cheese spread, which is inspired by pimento cheese dip, can be made ahead and kept refrigerated for at least a week. If coming from the fridge, you will want to re-soften this mixture at room temperature (for about 30 minutes) before trying to spread it on the tortillas in the following step.

An extra large burrito shell smeared from edge to edge with a savory cream cheese spread, sitting on a wooden cutting board with a white marble background.

Lay each tortilla out flat on a clean work surface, and spread each tortilla with 2-3 tablespoons (about 1/4 of the mixture) of the savory cream cheese spread, covering it evenly from edge to edge. You can always add a bit more “glue” as you roll (or after slicing) if needed, but it’s much easier to do at this step.

A large tortilla covered with savory cream cheese spread, and in the middle of the tortilla there are four turkey slices line up and overlapping slightly. The tortilla is sitting on a wooden cutting board against a background of white marble.

Arrange 3-4 slices of turkey across the center of the tortilla, overlapping them slightly to make an even layer depending on the size and thickness of each slice. (Since ours were super thin, we overlapped the slices more so each bite was still as satisfying!)

A large tortilla on a wooden cutting board covered with savory cream cheese, a row of turkey slices and covered in a single layer of baby spinach leaves.

Add a single layer of spinach leaves on top of the turkey, leaving about ¼” of the cream cheese spread exposed along the top and bottom edges of the tortilla so it will stick properly. I usually like to take the extra step of removing the longer stems.

Hands rolling up a large tortilla on a wooden cutting board. The tortilla is covered with a savory cream cheese spread, a row of turkey slices and covered in a single layer of baby spinach leaves.

Starting with the end closest to you, fold in the edge of the tortilla so it sticks, and then roll it all the way up, as tightly as possible, tucking and rearranging the fillings as you go — just to make sure you get a little bit of everything in every bite!

Two hands clicing a log of turkey pinwheels into one-inch pieces on a wooden cutting board.

Adjust the log so that the exposed seam is secured against the cutting board before slicing it. Then, using a very sharp knife, slice the log into 8 even portions (about 1” wide). Be as gentle as possible, so the pinwheels maintain their shape as much as possible and the filling doesn’t squish out. To help, you can rotate the log as you slice, or just use a good knife and adjust them all here and there after slicing (as I have done!)

Eleven turkey pinwheels arranged on a wooden cutting board.

Flip each pinwheel on its face, exposing the spiral, and transfer to a serving platter or air-tight container. The pinwheels should hold together on their own, but if desired, you can insert a decorative toothpick into each pinwheel, starting with the outermost edge, to ensure they won’t unravel.

Three rows of pinwheels, each leaning on the one next two it halfway, in three rows placed on a wooden cutting board.
Making and eating these Turkey Pinwheels will totally have you feelin’ like a kid again!

MORE EASY SANDWICH RECIPES

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