Roasted Brussels Sprouts Salad

This cozy Roasted Brussels Sprouts Salad features roasted vegetables, toasted pecans, creamy goat cheese, and a tangy maple dijon dressing.

The post Roasted Brussels Sprouts Salad appeared first on Budget Bytes.

This post is sponsored by ALDI. Ingredient prices and availability may vary. Visit ALDI on FacebookTwitterPinterest, or Instagram.

Every year I like to work something new and unique into my Thanksgiving meal, and this year it’s going to be this Roasted Brussels Sprouts Salad. Whether you’re planning a big family gathering this year, or something more cozy and intimate, this Roasted Brussels Sprouts Salad will steal the show. This gorgeous mix of roasted Brussels Sprouts, sweet potatoes, pecans, goat cheese, and a tangy-sweet maple Dijon dressing is as gorgeous as it is delicious. And not only is it easy to make, but it was also super budget-friendly because I got all of the ingredients at ALDI—my favorite one-stop-shop for Thanksgiving. 🙌

Overhead view of a wooden bowl full of roasted Brussels sprouts salad with ingredients on the sides.

Keep Your Thanksgiving Budget In Check

Putting together a Thanksgiving meal takes a lot of planning and, if you’re working with a tight budget, you’ve got to be extra careful to keep those costs in check. Thankfully, ALDI is coming through for us again this year! ALDI has hit the rewind button on over 50 classic Thanksgiving ingredients, reducing their prices to the lowest level since 2019. SCORE! So if you’re nostalgic for the grocery prices from a few years ago, get to your local ALDI store pronto! (P.S. You can also do delivery or curb-side pick-up, which is super handy during the busy holiday season!)

What’s in Roasted Brussels Sprouts Salad

This salad is super simple, but totally elegant. It has a very short list of ingredients (all of which I got at ALDI), including the homemade maple dijon vinaigrette. Here’s what you’ll need for this salad:

  • Fresh Brussels sprouts*
  • Fresh sweet potatoes*
  • Southern Grove Chopped Pecans*
  • Emporium Selection Original Goat Cheese Log
  • Simply Nature Organic Extra Virgin Olive Oil
  • Salt & Pepper

*2019 Thanksgiving Price Rewind on select ALDI products based on average retail at ALDI from November 2–29, 2019. Available in store and online from November 2-19, 2022. Taxes and online and delivery fees not included. Products with reduced prices are marked with the Thanksgiving Price Rewind icon. Prices for other Thanksgiving-related products may be higher than 2019 prices at ALDI. Wine and beer are available at select ALDI stores.

And then the homemade vinaigrette is made with: Specially Selected 100% Pure Maple Syrup, Simply Nature Organic Apple Cider Vinegar, Burman’s Dijon Mustard, Simply Nature Organic Extra Virgin Olive Oil, Stonemill Garlic Powder, salt, and pepper. BOOM. So easy.

Ingredients for Roasted Brussels Sprouts Salad laid out on a surface.

How Much Does THis Make?

This recipe makes about 5 cups of salad or about 4-6 regular dinner-sized servings. If you want to make a bigger batch for a larger Thanksgiving, simply double the recipe and roast the Brussels Sprouts and Sweet Potatoes on two baking sheets (one for each).

What Else Can I Add?

If you want to take this salad up a notch, you have a few great options. Try browning some bacon in a skillet and using the bacon grease to oil up the Brussels and sweet potatoes before roasting, then crumble the bacon over the salad at the end. You can also add dried cranberries for a little extra sweetness.

Side view of a wooden bowl full of roasted brussels sprouts salad with ingredients in the back.
Close up view of roasted Brussels Sprouts Salad in a wooden bowl.
Print

Roasted Brussels Sprouts Salad

This cozy Roasted Brussels Sprouts Salad features roasted vegetables, toasted pecans, creamy goat cheese, and a tangy maple Dijon dressing.
Course Dinner, Side Dish
Cuisine American
Total Cost $7.20 recipe / $1.44 serving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5 1 cup each
Calories 366kcal

Ingredients

Salad

  • 1 lb. Brussels sprouts* $2.89
  • 1 lb. sweet potatoes* $0.86
  • 2 Tbsp extra virgin olive oil $0.26
  • 1/8 tsp salt $0.01
  • 1/8 tsp pepper $0.01
  • 1/3 cup Southern Grove Chopped Pecans* $0.78
  • 2 oz. goat cheese $1.00

Maple Dijon Vinaigrette

  • 2 Tbsp maple syrup $0.64
  • 2 Tbsp apple cider vinegar $0.15
  • 1 tsp Dijon mustard $0.02
  • 1/4 cup extra virgin olive oil $0.52
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02

Instructions

  • Preheat the oven to 400ºF. Wash the Brussels sprouts and cut them in half. Peel and dice the sweet potatoes into ¾-inch cubes.
  • Line a large baking sheet with parchment, then add the Brussels sprouts to one side and the sweet potatoes to the other side. Drizzle olive oil over the vegetables and add a pinch of salt and pepper. Toss until the vegetables are coated in oil.
  • Transfer the vegetables to the oven and roast for 20 minutes. Give the vegetables a good stir, keeping them each on their own side, then roast for an additional 10 minutes or until the Brussels sprouts are browned and the sweet potatoes are tender.
  • While the vegetables are roasting, make the maple Dijon vinaigrette. Whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, garlic powder, salt, and pepper.
  • Add the chopped pecans to a skillet and place over medium heat. Stir and cook the pecans for 2-3 minutes, or just until they begin to smell toasty, then remove them from the heat.
  • Once the vegetables have finished roasting, transfer them to a large bowl and add the toasted nuts. Drizzle with half of the vinaigrette and toss to coat. Add more dressing to your liking.
  • Crumble the goat cheese over the salad just before serving. Enjoy!

See how we calculate recipe costs here.

Notes

*Get special rewind prices on these ingredients at ALDI this Thanksgiving season, featuring the lowest prices since 2019! Prices listed are what I paid. The prices and ingredient availability may vary by location. 

Nutrition

Serving: 1cup | Calories: 366kcal | Carbohydrates: 33g | Protein: 7g | Fat: 24g | Sodium: 301mg | Fiber: 7g
Close up view of roasted Brussels Sprouts Salad in a wooden bowl.

How to Make Roasted Brussels Sprouts Salad – Step by Step Photos

Prepped Brussels sprouts on a cutting board.

Preheat the oven to 400ºF. Wash one pound of Brussels Sprouts and slice them in half.

Diced sweet potatoes on a cutting board.

Peel and dice one pound of sweet potatoes into ¾-inch cubes.

Brussels sprouts and sweet potatoes being seasoned on a sheet pan.

Place the prepared Brussels sprouts and sweet potatoes on a large sheet pan lined with parchment paper. Drizzle with 2 Tbsp olive oil and a pinch of salt and pepper. Toss each vegetable until well coated in oil, keeping the two vegetables separated on the sheet pan.

Vegetables on the sheet pan ready to roast.

Make sure the vegetables are spread out in a single layer on the sheet pan. Transfer the sheet pan to the preheated 400ºF oven and roast for 20 minutes, then stir, and roast for an additional 10 minutes, or until the Brussels sprouts are nicely browned and the sweet potatoes are tender. If one vegetable reaches doneness before the other, simply scoop it off the sheet pan and continue roasting the other until it reaches your desired level of doneness.

Maple Dijon vinaigrette in a small bowl with a fork.

While the vegetables are in the oven, prepare the maple Dijon vinaigrette. Whisk together 2 Tbsp maple syrup, 2 Tbsp apple cider vinegar, 1 tsp Dijon mustard, ¼ cup olive oil, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper. Set the dressing aside.

Chopped pecans being toasted in a skillet.

Add ⅓ cup chopped pecans to a skillet and heat over medium, stirring often, for about 2-3 minutes or until the pecans begin to smell toasty. Remove them from the heat as soon as you begin to smell the nutty aroma.

Roasted vegetables on the sheet pan.

Once the sweet potatoes are tender and the Brussels sprouts are browned, remove them from the oven.

Dressing being poured over the bowl of vegetables with pecans.

Add the roasted vegetables to a large bowl, then add the toasted pecans. Drizzle half of the dressing over top, then gently toss until everything is combined. Add more dressing to your liking.

Overhead view of a bowl of Roasted Brussels Sprouts salad with ingredients on the sides.

Crumble about 2 oz. goat cheese over the salad just before serving. Enjoy!

Side view of a bowl of Roasted Brussels Sprouts Salad with ingredients in the back.

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Baked Beans

These baked beans combine the simplicity of canned beans with bacon and a sweet, smoky, and tangy homemade BBQ sauce.

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If you’ve only had canned baked beans in the past then you’ve GOT to try these homemade baked beans. They’re seriously delicious and make really incredible leftovers. I used canned beans to keep these baked beans super easy, but then combined them with bacon (bacon makes everything better!) and a super simple homemade BBQ sauce to take the beans to the next level. The beans are then slowly baked to rich, sweet, smoky perfection. You’re going to LOVE them!

Close up overhead view of baked beans in a cast iron skillet with a wooden spoon.

What Kind of Beans to Use for Baked Beans

Navy beans or Great Northern beans are my top picks for baked beans. The small shape, creamy texture, and neutral flavor of both navy and Great Northern beans make them the perfect complement to the rich and tangy sauce. Great Northern beans will hold their shape better, whereas navy beans may break down a bit if stirred too much.

What’s in the Sauce?

I used my homemade BBQ sauce for these baked beans. It’s really simple to prepare, just stir all the ingredients together and let it bake along with the beans and bacon for maximum flavor! The sauce includes tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon mustard, Worcestershire sauce, and spices, like smoked paprika and garlic powder. It’s sweet, savory, tangy, and smoky!

Baked beans on a spoon held close to the camera.

How to Serve Baked Beans

Baked beans are so good that they may become the focal point of your plate, even when served as a side! I love to serve them with southern classics like pulled pork, burgers, coleslaw, potato salad, and mac and cheese. But you could also use them as a bowl meal! Add them to some mashed potatoes, top with cheese and green onion, and you’ve got a cozy and filling bowl of comfort.

What Cookware to Use

I used a well-seasoned cast iron skillet for my baked beans, but any heavy-duty ceramic or cast iron baking dish or Dutch oven will do well. Thinner materials like metal or glass may cause the sauce to overcook or burn around the edges. You’ll want a dish that can hold about two quarts in volume.

What Else Can I Add?

A lot of baked beans recipes will also include bell pepper and onion. When I originally tested this recipe I included finely diced bell pepper and onion that I sautéed until soft in the bacon fat after the bacon had browned, but I wanted to simplify the recipe this time around (less chopping and fewer ingredients!) I found the version without to be every bit as delicious!

Overhead view of baked beans in the skillet with a wooden spoon.
Overhead view of baked beans in the skillet with a wooden spoon.

Baked Beans

These baked beans combine the simplicity of canned beans with bacon and a sweet, smoky, and tangy homemade BBQ sauce.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $7.56 recipe / $0.76 serving
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings 10 ½ cup each
Calories 307kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. bacon $2.40
  • 3 15oz. cans Great Northern Beans $2.37
  • 1 15oz. can tomato sauce $0.89
  • 1/4 cup tomato paste $0.32
  • 1/4 cup apple cider vinegar $0.17
  • 1/4 cup brown sugar $0.16
  • 1/4 cup molasses $0.77
  • 1 Tbsp Dijon mustard $0.05
  • 2 tsp Worcestershire sauce $0.03
  • 2 tsp smoked paprika $0.20
  • 1 tsp garlic powder $0.10
  • 1/2 tsp onion powder $0.05
  • 1/4 tsp cayenne pepper $0.03
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 350ºF. Cut the bacon into 1-inch pieces and cook in a skillet over medium heat until brown and crispy. Drain off all but 1-2 Tbsp of the bacon fat.
  • Drain the canned beans well, then add them to the skillet and stir to combine with the bacon.
  • Add the remaining ingredients: tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne and black pepper. Stir until everything is very well combined.
  • Bake the beans for 60-75 minutes, stirring once at 30 minutes and again at 60 minutes. If the sauce is thick at 60 minutes, it's done. If it's still a bit runny, bake 10-15 minutes longer.
  • Serve hot with your other favorite comfort foods!

Nutrition

Serving: 0.5cup | Calories: 307kcal | Carbohydrates: 43g | Protein: 13g | Fat: 10g | Sodium: 446mg | Fiber: 7g
Close up side view of baked beans in the skillet.

How to Make Baked Beans – Step by Step Photos

Bacon cooking in a cast iron skillet.

Preheat the oven to 350ºF. Cut 8 oz. bacon into 1-inch pieces. Cook the bacon in a skillet over medium heat until it is brown and crispy. Drain off all but 1-2 Tbsp of the bacon grease. If you’ll be baking your beans in a different vessel, go ahead and transfer the cooked bacon and remaining fat to your baking dish.

Beans added to skillet with cooked bacon.

Drain 3 cans of Great Northern or navy beans well. Add them to the skillet and stir to combine with the bacon.

BBQ sauce ingredients added to the skillet.

Add the ingredients for the BBQ sauce to the skillet: 15 oz. tomato sauce, ¼ cup tomato paste, ¼ cup apple cider vinegar, ¼ cup brown sugar, ¼ cup molasses, 1 Tbsp Dijon mustard, 2 tsp Worcestershire sauce, 2 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, and ¼ tsp freshly cracked pepper.

Baked beans in a skillet before going into the oven.

Stir the ingredients until everything is evenly combined. Transfer the beans to the preheated 350ºF oven.

Baked beans after baking, a spoon stirring them slightly.

Bake the beans for 60-75 minutes (uncovered), stirring once after 30 minutes of baking, and again at 60 minutes. If the sauce is nice and thick at 60 seconds, they’re done. If it’s still a bit liquidy, bake until the sauce is thick.

Finished baked beans stirred in the cast iron skillet.

Serve your homemade baked beans hot with other classic comfort foods like mashed potatoes, green beans, and mac and cheese!

The post Baked Beans appeared first on Budget Bytes.

BIG Kale Pasta Salad

This Big Kale Pasta Salad is the perfect fast and filling summer lunch, packed with flavors, textures, and colors. Great for meal prep!

The post BIG Kale Pasta Salad appeared first on Budget Bytes.

I probably wouldn’t survive the summer if it wasn’t for big cold “meal salads” like this Big Kale Pasta Salad. It’s cold, filling, has tons of flavors and textures to keep me interested, and it’s just super easy to pull together. Oh, and it holds up REALLY well in the fridge, too. So yeah, it pretty much wins the “perfect summer meal” prize. :)

Overhead view of a serving bowl full of kale pasta salad with toast in the side.

What’s in the BIG Kale Pasta Salad?

I combined a few of my favorite things for this BIG kale pasta salad. I used my favorite homemade balsamic vinaigrette to massage the kale and make it a little more tender, then added some chickpeas for extra bulk, grape tomatoes for freshness, red onion for a savory note, and a little Parmesan for more umami. This one is hitting all the bases!

Dressing Options

If you’re not into balsamic dressing or you just don’t want to make your own, any store-bought vinaigrette-style dressing will be great with this salad. Italian dressing, Caesar dressing, or tomato basil vinaigrette would also be good.

What Else Can I Add?

As with most salads, this Big Kale Pasta Salad is extremely flexible. Here are some other great ingredient options that you could add in place of or in addition to what I used:

  • Grilled chicken
  • Kidney beans
  • Feta
  • Pickled red onions
  • Crispy chickpeas
  • Olives
  • Shredded carrot
  • Toasted pita
  • Baked salmon
  • Sun dried tomatoes
  • Avocado
  • Hard boiled egg
  • Diced mozzarella
  • Cured meat (salami, pepperoni, etc.)

How Long Does it Last?

This salad will stay good in the fridge for about 4-5 days. Kale holds up beautifully to dressing and pasta salads in general also hold up very well. If you plan to meal prep the salad, I do suggest that you reserve the rest of the dressing after massaging the kale to add to the salad just before serving (to prevent the salad from drying out as it’s refrigerated).

A bowl of kale pasta salad next to the serving dish.
Overhead view of the serving bowl full of kale pasta salad.

BIG Kale Pasta Salad

This Big Kale Pasta Salad is the perfect fast and filling summer lunch, packed with flavors, textures, and colors. Great for meal prep!
Course Dinner, Lunch, Salad
Cuisine American
Total Cost $7.88 recipe / $1.31 serving
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 2 cups each
Calories 355kcal
Author Beth – Budget Bytes

Ingredients

Creamy Balsamic Vinaigrette

  • 1/3 cup olive oil $0.85
  • 3 Tbsp balsamic vinegar $0.42
  • 2 Tbsp mayonnaise $0.15
  • 1/2 Tbsp Dijon mustard $0.09
  • 1 clove garlic, minced $0.08
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 8 oz. penne pasta $0.67
  • 8 oz. chopped kale* $1.50
  • 1 pint grape tomatoes $2.00
  • 1/2 red onion $0.22
  • 1 15oz. can chickpeas $1.09
  • 1/2 cup grated Parmesan $0.72

Instructions

  • Make the vinaigrette first. Whisk together the olive oil, balsamic vinegar, mayonnaise, Dijon, minced garlic, basil, salt, and pepper in a bowl until smooth and creamy. Set the dressing aside.
  • Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and boil until tender (7-8 minutes). Drain the pasta in a colander and allow it to cool.
  • Add the kale to a large bowl. Drizzle ⅓ of the prepared balsamic dressing over the kale and then use your hands to massage the dressing into the kale. Massage the kale for 3-5 minutes, or until it has wilted to half its volume.
  • Slice the grape tomatoes in half, thinly slice the red onion, and rinse and drain the chickpeas.
  • Add the drained and cooled pasta to the bowl with the kale, along with the tomatoes, onions, chickpeas, and Parmesan.
  • Pour the rest of the dressing over top, then stir the salad until everything is evenly combined and coated in dressing. Add salt and pepper to taste, then serve.

Notes

*If not using pre-chopped kale, simply remove the stems and tear or chop the kale into small pieces. Rinse and drain the kale well before using it in the salad.

Nutrition

Serving: 2cups | Calories: 355kcal | Carbohydrates: 37g | Protein: 10g | Fat: 19g | Sodium: 316mg | Fiber: 4g
Close up side view of a bowl full of big kale pasta salad.

How to Make A BIG Kale Pasta Salad – Step by Step Photos

Creamy Balsamic Vinaigrette in a bowl with a whisk.

Make the dressing first. Whisk together ⅓ cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp mayonnaise, ½ Tbsp Dijon mustard, 1 clove of minced garlic, ½ tsp dried basil, ¼ tsp salt, and ¼ tsp pepper. Set the dressing aside.

cooked penne in a colander.

Bring a pot of water to a boil, then add ½ lb. of pasta (any short shape). Boil until tender and then drain in a colander.

Bag of pre-chopped kale.

Meanwhile, begin to prepare the kale. I use this pre-chopped kale because it’s super convenient and also inexpensive. If you are using a bunch of kale instead of pre-chopped, simply remove the stems and chop the kale into 1-2 inch pieces. I used half of this one-pound bag for my salad.

Chopped kale in a bowl.

Before massaging the kale, it has a lot of volume and entirely fills my big salad bowl.

Massaged kale in the bowl, less volume.

Add about ⅓ of the prepared dressing to the kale and then use your hands to massage the dressing into the kale. The kale will get softer and lose volume as it is massaged. Set the kale aside.

sliced red onion in a bowl of ice water.

Slice ½ of a red onion. If red onion is a bit too strong for you, you can soak it briefly in ice water to take the sharp edge off.

Sliced grape tomatoes

Slice one pint of grape tomatoes in half.

Ingredients for salad in the bowl with dressing being poured over top.

Add the drained and cooled pasta, tomatoes, sliced onions, one drained 15oz. can of chickpeas, and ½ cup grated Parmesan to the bowl with the kale. Pour the remaining dressing over top.

sald and pepper added to tossed salad.

Stir everything together, then season the salad to taste with salt and pepper.

Finished kale pasta salad.

Enjoy the salad immediately or refrigerate for later!

Overhead view of the serving bowl full of kale pasta salad.

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Sloppy Joes

Ground beef in a tangy sauce piled onto a soft bun, homemade Sloppy Joes are an easy, classic American weeknight dinner.

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Sloppy Joes were a mainstay weeknight dinner in our house when I was growing up in the 80s, but we always made it with a canned sauce (Manwich, or the generic equivalent). Once I started cooking for myself, I realized how easy it was to quickly whip up sauces like that from ingredients I already had in my pantry, and I never looked back. These Homemade Sloppy Joes are quick, easy, full of flavor, AND freezer friendly. 🙌 Plus, I’ve got some tips for you below to make them even more budget-friendly, since the price of ground beef isn’t getting lower anytime soon.

Side view of a sloppy joe on a plate with potato chips.

What is Sloppy Joe Sauce?

Sloppy Joes are a loose meat sandwich made with ground beef, peppers, and onions in a special red sauce, and the sauce is totally what makes a sloppy joe sandwich. It’s a savory, tangy, and slightly sweet tomato-based sauce. While some recipes simply use heavily seasoned ketchup for the sauce, our recipe is a bit more rich in flavor with tomato sauce, tomato paste, Worcestershire, vinegar, sugar, Dijon, and chili powder.

How to Serve Sloppy Joes

Sloppy Joes are traditionally served on a hamburger bun, sometimes with cheese, sometimes without. But you can totally get creative. Pile it into a tortilla and turn it into a sloppy joe taco, spoon it over a baked potato, eat it as a bowl meal over rice, or go for the ultimate budget option and just eat it on white bread (if you know, you know).

And don’t forget some chips or steak fries to serve on the side! …Or maybe some roasted broccoli. ;)

Budget Options

Ground beef is pretty expensive these days, so there are a few things you can do to make your sloppy joes a little lighter on the wallet. Here are some ideas:

  • Buy your ground beef in bulk, then divide and freeze the other portions (or make a double-batch of sloppy joes and freeze half).
  • Replace half of the ground beef with lentils or black beans.
  • Shred and sauté any extra vegetables you have before browning the beef to help bulk up and extend the ground beef.
  • Don’t forget to freeze your leftover tomato paste for the next time you make sloppy joes (or any other recipe that uses tomato paste)!
Sloppy joe meat in a skillet.
A sloppy joe on a plate with potato chips.

Sloppy Joes

Ground beef in a tangy sauce piled onto a soft bun, homemade Sloppy Joes are an easy, classic American weeknight dinner.
Course Dinner, Lunch
Cuisine American
Total Cost $10.20 recipe / $2.04 each
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 ¾ cup meat sauce each
Calories 440kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 1 green bell pepper $0.79
  • 2 cloves garlic $0.16
  • 1 Tbsp olive oil $0.16
  • 1 lb. ground beef* $5.49
  • 1 15oz. can tomato sauce $0.79
  • 3 Tbsp tomato paste $0.21
  • 2 Tbsp apple cider vinegar $0.12
  • 2 Tbsp brown sugar $0.08
  • 1 tsp Dijon mustard $0.06
  • 1 tsp chili powder $0.10
  • 1 tsp Worcestershire sauce $0.02
  • 3/4 tsp salt $0.03
  • 5 hamburger buns $1.87

Instructions

  • Finely dice the onion and bell pepper, and mince the garlic.
  • Add the olive oil and beef to a skillet and cook over medium heat until the beef is cooked through. Drain off any excess fat.
  • Add the onion, garlic, and bell pepper to the skillet with the beef. Continue to sauté until the onions are soft and translucent.
  • Finally, add the tomato sauce, tomato paste, vinegar, brown sugar Dijon, chili powder, Worcestershire sauce,and salt to the skillet. Stir to combine.
  • Allow the meat and sauce to simmer over medium-low for about 5 minutes.
  • Serve over toasted buns.

Notes

*You can use any fat percentage ground beef. If using a higher fat content beef, like 80/20, you’ll want to drain the excess fat after browning. 

Nutrition

Serving: 1sandwich | Calories: 440kcal | Carbohydrates: 36g | Protein: 22g | Fat: 23g | Sodium: 1138mg | Fiber: 3g
An open-faced sloppy joe on a plate with potato chips.

How to Make Sloppy Joes – Step by Step Photos

Chopped vegetables on a cutting board.

Chop the vegetables first, so they’re ready to go. Finely dice one yellow onion and one green bell pepper, and mince 2 cloves of garlic.

Browned ground beef in a skillet.

Add 1 Tbsp olive oil and 1 lb. ground beef to a large skillet. Cook over medium heat until the ground beef has browned. If you’re using a higher fat content ground beef, you’ll want to drain off the excess fat after it has browned.

Vegetables added to ground beef in the skillet.

Add the onion, bell pepper, and garlic to the skillet and continue to sauté until the vegetables have softened.

Sauce ingredients added to the ground beef.

Finally, add the ingredients for the sauce: one 15oz. can tomato sauce, 3 Tbsp tomato paste, 2 Tbsp apple cider vinegar, 2 Tbsp brown sugar, 1 tsp Dijon mustard, 1 tsp chili powder, 1 tsp Worcestershire sauce, and ¾ tsp salt.

Finished sloppy joes mix in the skillet.

Stir everything to combine and heat through. Let the meat and sauce simmer over medium-low for 5-10 minutes, or until it has thickened to your liking.

Sloppy joe meat being spooned onto a toasted bun.

Toast your buns in a skillet or in the oven, then pile the saucy meat mixture on top.

Open-faced sloppy joe on a plate with potato chips.

Enjoy your sloppy joes with some chips and plenty of napkins because they’re as messy as they are delicious!

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Macaroni Salad

Macaroni Salad is an easy and inexpensive classic for potlucks, summer BBQs, or an easy side dish for dinner.

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You can’t have a summer potluck or BBQ without a big ol’ bowl of macaroni salad. It’s a classic summer comfort food. Cold, creamy, carby, and delicious. And cheap! Which is great because we all need that right now. But macaroni salad isn’t just good for gatherings, it’s also a great side to meal prep for your lunches for the week.

Overhead view of macaroni salad in a bowl.

What’s In Macaroni Salad?

Macaroni salad starts with a base of one of our favorite budget-friendly ingredient, macaroni. We add a little celery, bell pepper, and red onion for color and crunch, and a couple of hard-boiled eggs to give the salad more heft. All of this gets finished off with a super creamy dressing made with mayo, Dijon, sweet pickle relish, vinegar, sugar, salt, and pepper. Classicly creamy, sweet, tangy, crunchy, and delicious.

Adjust the Sweetness

There are two main camps when it comes to macaroni salad, sweet and not so sweet. I like my macaroni salad with just a touch of sweetness to balance the acidity and creaminess of the dressing, so that’s what you’ll get with the recipe below. If you like a sweet macaroni salad, you can simply add more sugar to taste (up to about ¼ cup sugar).

What Else Can I Add to Macaroni Salad?

Macaroni Salad is another one of those great catch-all recipes. You can add all sorts of ingredients for color, texture, and flavor. Here are some ideas for other ingredients to add to your macaroni salad:

  • Cheddar cheese cubes
  • Broccoli florets
  • Peas
  • Black olives
  • Shredded carrots
  • Diced ham
  • Chopped parsley

How Long Does Macaroni Salad Stay Good?

Macaroni salad can be kept in the refrigerator for about 4-5 days. The macaroni will continue to absorb moisture as it sits in the refrigerator, so you may find it gets a little drier each day. If taking your macaroni salad to a potluck or BBQ, make sure to not let it sit out at room temperature for more than two hours.

close up side view of macaroni salad in a bowl.
close up side view of macaroni salad in a bowl.

Macaroni Salad

Macaroni Salad is an easy and inexpensive classic for potlucks, summer BBQs, or an easy side dish for dinner.
Course Lunch, Side Dish
Cuisine American
Total Cost $4.89 recipe / $0.61 serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 ¾ cup each
Calories 332kcal
Author Beth – Budget Bytes

Ingredients

  • 2 hard-boiled eggs $0.48
  • 1/2 red bell pepper $0.75
  • 1/2 red onion $0.20
  • 2 ribs celery $0.47
  • 8 oz. macaroni $0.67

Dressing

  • 1 cup mayonnaise $1.16
  • 1 Tbsp Dijon mustard $0.18
  • 1 Tbsp sweet pickle relish $0.08
  • 1 Tbsp red wine vinegar $0.10
  • 1 Tbsp sugar $0.01
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02

Instructions

  • Chop the salad ingredients first, so they're ready to go. Dice the hard-boiled eggs, bell pepper, onion, and celery.
  • Boil the macaroni until tender, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.
  • While the macaroni is boiling, prepare the dressing. Stir together the mayonnaise, Dijon, relish, red wine vinegar, sugar, salt, and pepper.
  • Combine the cooled and drained macaroni, egg, bell pepper, celery, and onion in a bowl. Pour the dressing over top, then stir until everything is well combined and coated in dressing.
  • Serve the macaroni salad immediately or refrigerate until ready to eat.

Nutrition

Serving: 0.75cup | Calories: 332kcal | Carbohydrates: 25g | Protein: 6g | Fat: 23g | Sodium: 385mg | Fiber: 2g

How to Make Macaroni Salad – Step by Step Photos

Chopped salad ingredients on a cutting board.

Chop the macaroni salad add-ins first. Dice two hard-boiled eggs (here’s a tutorial on how to make hard-boiled eggs, if needed), ½ of a red bell pepper, 2 ribs of celery, and ½ of a red onion.

Cooked macaroni in a colander.

Next, boil 8oz. elbow macaroni until tender. Drain the pasta in a colander and rinse briefly with cool water to cool down the pasta.

Dressing ingredients in a bowl.

While the macaroni is cooking, prepare the dressing. Combine 1 cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp sweet relish, 1 Tbsp red wine vinegar, 1 Tbsp sugar, ½ tsp salt, and ¼ tsp freshly cracked pepper.

Macaroni and salad ingredients in a bowl.

Add the cooked and cooled macaroni to a large bowl along with the chopped egg, bell pepper, celery, and red onion.

Dressing poured over the salad ingredients.

Pour the prepared dressing over the salad in the bowl.

Finished macaroni salad in a bowl.

And now your macaroni salad is ready to eat! Make sure to keep it in the refrigerator if you don’t plan to serve it right away, and give it a good stir again just before serving.

close up side view of macaroni salad in a bowl.

Need more recipe ideas for your summer gatherings? Check out our round-up of Recipes for Summer BBQs and Potlucks.

The post Macaroni Salad appeared first on Budget Bytes.

Wilted Spinach Salad

Wilted spinach salad with bacon, white beans, and a tangy Dijon vinaigrette is a quick, easy, and light summer meal.

The post Wilted Spinach Salad appeared first on Budget Bytes.

If you’re looking for a quick, filling, and light summer meal, I’ve got you! This Wilted Spinach Salad can be a light main dish or a side to go with your summer grilling. And, as always, this classic salad has plenty of things you can add in or sub to make it your own. Pair it with a crisp glass of white wine and you’ll have the perfect meal for enjoying outdoors on a balmy summer day!

overhead view of wilted spinach salad in the skillet.

What’s in a Wilted Spinach Salad?

The classic wilted spinach salad is made by cooking bacon, then using the bacon fat to make a warm vinaigrette which is then poured over fresh spinach to slightly wilt the spinach. Hard boiled eggs and red onions are also often added to the salad.

My version of a wilted spinach salad is a little bit different. I’ve really been digging the convenience of canned beans lately, so I swapped the usual hard boiled egg for some cannellini beans. I also used a bit of garlic instead of fresh red onion, and I made my vinaigrette right in the skillet instead of trying to pour off the bacon grease into another container. The result is a quick, super filling yet light, and delicious meal.

What Else Can I Add?

You probably already know by now that I love recipes where you can add all sorts of ingredients and make your own customized creation. This salad definitely fits that category! Here are a few other ingredients you can add to the salad below:

  • Hard boiled eggs
  • Red onion
  • Crispy fried onions
  • Blue cheese
  • Goat cheese
  • Boiled baby potatoes (this would almost be like a mix between German potato salad and spinach salad)
  • Apples (instead of white beans)
  • Walnuts (instead of white beans)
  • Thinly sliced radish
  • Chicken

How Are the Leftovers?

This salad is definitely best when made fresh, as you want the spinach to be just lightly wilted. If you reheat the salad, the spinach will wilt further and become quite flat. It will likely still taste great, but the texture will not be as good as the first day.

Close up overhead view of a bowl of wilted spinach salad.
Close up overhead view of a bowl of wilted spinach salad.

Wilted Spinach Salad

Wilted spinach salad with bacon, white beans, and a tangy Dijon vinaigrette is a quick, easy, and light summer meal.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $6.33 recipe / $1.58 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 443kcal
Author Beth – Budget Bytes

Ingredients

  • 6 oz. bacon $2.06
  • 2 cloves garlic, minced $0.16
  • 2 15oz. cans cannellini beans, rinsed and drained $1.78
  • 3 Tbsp apple cider vinegar $0.18
  • 2 tsp Dijon mustard $0.12
  • 1 tsp sugar $0.01
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/8 tsp salt $0.01
  • 8 oz. fresh spinach $1.99

Instructions

  • Cook the bacon in a skillet over medium heat until it is brown and crispy. Transfer the cooked bacon to a paper towel-lined plate, leaving the bacon grease in the skillet.
  • Add the minced garlic to the skillet and sauté over medium heat for about one minute.
  • Add the rinsed and drained beans, vinegar, Dijon, sugar, pepper, and salt to the skillet. Continue to cook and stir over medium heat until the beans are heated through and a sauce has formed.
  • Add the fresh spinach to the skillet, carefully stirring it into the hot beans until it is partially wilted. Remove the skillet from the heat.
  • Crumble the bacon over top and fold to combine. Taste and add salt or pepper to your liking. Serve warm!

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 49g | Protein: 23g | Fat: 18g | Sodium: 438mg | Fiber: 12g
close up side view of wilted spinach salad in the skillet.

How to Make Wilted Spinach Salad – Step by Step Photos

Cooked bacon in a skillet.

Cook 6oz. bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon to a paper towel-lined plate and leave the bacon grease in the skillet.

Garlic being sautéed in bacon fat in the skillet.

Add two minced cloves of garlic to the skillet and sauté in the bacon fat for about one minute.

Beans and vinaigrette ingredients added to the skillet.

Add two rinsed and drained 15oz. cans of cannellini beans to the skillet along with 3 Tbsp apple cider vinegar, 2 tsp Dijon mustard, 1 tsp sugar, ¼ tsp pepper, and ⅛ tsp salt.

Heated beans and vinaigrette in the skillet with a spoon.

Heat and stir the ingredients until everything is heated through and the vinaigrette ingredients have combined.

half-wilted spinach mixed into the beans in the skillet.

Add 8oz. fresh spinach and carefully stir until the heat partially wilts the spinach. Remove the skillet from the heat.

spinach and white beans topped with crumbled bacon.

Crumble the cooked bacon over the skillet and fold to combine. Taste the salad and add salt and pepper to your liking. Serve warm!

Finished wilted spinach salad in the skillet.

Try These Other Spinach Salad Recipes:

The post Wilted Spinach Salad appeared first on Budget Bytes.

Lemony White Bean Salad

This simple Lemony White Bean Salad is an expensive, light, and fresh option for summer meals or your weekly meal prep.

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

I’ve been leaning on canned beans a lot lately because they’re just super fast and easy to make things with, and, as grocery prices continue to climb, they’re an inexpensive way to fill my belly. I made this super simple Lemony White Bean Salad the other day for meal prep and it was too easy and too good not to share. It makes a great side dish, or you can add a few more ingredients to make it a meal!

Overhead view of lemony white bean salad in a bowl.

What’s in this White Bean Salad?

I love simple food, and this bean salad is a great example. It’s just white beans, thinly sliced red onion, a little parsley, and a quick homemade lemon vinaigrette. Quick, simple, delicious, and FRESH.

What Kind of White Beans Are Best

For this salad, you want a bean that is fairly large and firm so they don’t fall apart when the salad is stirred together. I used cannellini beans, but butter beans would also do well. I would avoid using navy beans or great northern beans for this recipe.

What to Serve with White Bean Salad

I served this salad as part of my weekly meal prep along with some Garlic Marinated Chicken, and a few triangles of pita. It would also go great with Mediterranean Turkey Burgers, Baked Cod, Chimichurri Chicken Kebabs, or as an addition to a Hummus Lunch Box.

What Else Can I Add?

Because this recipe is so simple and basic, there are a lot of ways to dress it up and make it into something new! So browse your fridge and pantry for ingredients that might need to be used up, because chances are you can add them to this salad! Here are a few ideas:

  • Fresh or sun dried tomatoes
  • Crumbled feta
  • Fresh spinach
  • Any fresh herbs (scallions, chives, basil, tarragon, cilantro, rosemary)
  • Cucumbers
  • Sautéed kale
  • Tuna
  • Grilled chicken
  • Thinly sliced radishes
  • Diced avocado
White bean salad in meal prep containers with chicken and pita.
Shown with pita bread and Garlic Marinated Chicken.
Overhead view of a bowl of lemony white bean salad.

Lemony White Bean Salad

This simple Lemony White Bean Salad is an expensive, light, and fresh option for summer meals or your weekly meal prep.
Course Dinner, Lunch, Side Dish
Cuisine Mediterranean
Total Cost $2.53 recipe / $0.42 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 ½ cup each
Calories 151kcal
Author Beth – Budget Bytes

Ingredients

  • 2 Tbsp olive oil $0.32
  • 1 Tbsp lemon juice $0.04
  • 1/2 Tbsp red wine vinegar $0.05
  • 1 tsp Dijon mustard $0.06
  • 1 clove garlic, minced $0.08
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01
  • 2 15oz. cans Cannellini beans $1.78
  • 1/4 red onion, thinly sliced $0.08
  • 2 Tbsp chopped fresh parsley $0.10

Instructions

  • Make the vinaigrette first. Whisk together the olive oil, lemon juice, red wine vinegar, Dijon, minced garlic, salt, and pepper.
  • Rinse and drain the cannellini beans. Thinly slice the red onion and roughly chop the parsley.
  • Place the beans, onions, and parsley in a bowl, then pour the vinaigrette over top. Stir to combine. Taste and adjust the salt or pepper to your liking.

Nutrition

Serving: 0.5cup | Calories: 151kcal | Carbohydrates: 23g | Protein: 8g | Fat: 5g | Sodium: 373mg | Fiber: 7g
Close up side view of Lemony White Bean Salad in a bowl.

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

Lemon vinaigrette in a bowl.

Make the Lemon Vinaigrette first so the flavors have a few minutes to chill. Simply whisk together 2 Tbsp olive oil, 1 Tbsp lemon juice, ½ Tbsp red wine vinegar, 1 tsp Dijon mustard, 1 clove of minced garlic, ⅛ tsp salt, and ⅛ tsp freshly cracked pepper.

Cannellini beans draining in a colander.

Rinse and drain two 15oz. cans of cannellini beans.

Salad ingredients being combined in a bowl.

Thinly slice about ¼ of a red onion and roughly chop about 2 Tbsp of parsley. Add the beans, onions, and parsley to a bowl, then pour the vinaigrette over top.

White bean salad stirred together in a bowl.

Stir the ingredients together until well combined. Taste and adjust the salt or pepper to your liking.

Overhead view of a bowl of lemony white bean salad.

You can serve the salad immediately or let it chill in the refrigerator for a while. It will be good for 3-4 days and the flavors will blend more as time goes on. Always give it a good stir to redistribute the flavors just before serving!

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

Herby Potato Salad

This Herby Potato Salad has tender baby potatoes, a bright and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs.

The post Herby Potato Salad appeared first on Budget Bytes.

I don’t know about you, but I could eat potato salad every day of my life and not get sick of it. But it might be nice to have different flavors of that potato salad from time to time, and this Herby Potato Salad is the perfect light and fresh potato salad option for spring. It has tender baby potatoes, a light and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs. Simple, fresh, and sunny!

overhead view of an oval platter full of herby potato salad.

What Type of Potatoes to Use

Baby potatoes are my first choice for this potato salad because they’re bite-sized, the skin is tender, and they hold their shape well in the salad. BUT they can be pricey compared to most potatoes, so you can use another waxy variety, like Yukon Gold or red potatoes, instead. If you’re using a larger potato, simply cut them into one-inch cubes.

Can I Use Different Herbs?

Yes! The great thing about this recipe is that you can swap out whatever fresh herbs you have access to. I used parsley, green onion, and basil, but you could use any of the following herbs as well:

  • Cilantro
  • Dill
  • Tarragon
  • Chives
  • Thyme
  • Oregano

Do You Serve Herby Potato Salad Warm or Cold?

Either way! I think warm might be my favorite, but I’m not going to turn down this tangy potato salad the next day when it’s chilled! After some time in the refrigerator, the dressing soaks into the potatoes a bit more and adds even more flavor.

What to Serve with Herby Potato Salad

This simple potato salad would go great with any type of roasted or grilled meat, like Baked Chicken Drumsticks or Herb Roasted Pork Tenderloin, or as a side to a light burger, like Mediterranean Turkey Burgers. This salad would also be really awesome as part of a vegetarian platter when paired with Mediterranean Coleslaw and Hummus.

side view of a platter full of herby potato salad.
side view of a platter full of herby potato salad.

Herby Potato Salad

This Herby Potato Salad has tender baby potatoes, a bright and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $4.50 recipe / $1.13 serving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 258kcal
Author Beth – Budget Bytes

Ingredients

Lemon Dijon Vinaigrette

  • 1/4 cup olive oil $0.64
  • 2 Tbsp lemon juice $0.08
  • 1 Tbsp red wine vinegar $0.10
  • 2 tsp Dijon mustard $0.12
  • 1 clove garlic, minced $0.08
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 1.5 lbs. baby potatoes $2.99
  • 1 tsp salt (to salt water for boiling) $0.05
  • 2 Tbsp chopped fresh parsley $0.01
  • 2 Tbsp chopped fresh basil $0.20
  • 1 green onion, chopped $0.10

Instructions

  • Make the vinaigrette first. Combine the olive oil, lemon juice, red wine vinegar, Dijon, garlic, salt, and pepper in a bowl. Whisk the ingredients together until smooth, then set the dressing aside.
  • Wash the potatoes and slice them in half (or into 1-inch pieces).
  • Place the potatoes in a pot, cover with water, and add 1 tsp salt. Bring the pot of water to a boil over medium-high heat. Boil the potatoes until tender (8-10 minutes).
  • Drain the potatoes in a colander and let them cool until they are still warm bu no longer steaming.
  • While the potatoes are cooling, chop the parsley, basil, and green onion.
  • Place the drained and slightly cooled potatoes in a bowl. Pour the vinaigrette over top and stir to coat. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the dressing.
  • Finally, add the chopped herbs and stir to combine. Taste and adjust the salt and pepper to your liking. Serve warm or refrigerate until ready to serve.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Sodium: 767mg | Fiber: 4g

How to Make Herby Potato Salad – Step by Step Photos

lemon dijon vinaigrette ingredients in a bowl

Prepare the vinaigrette first. Add ¼ cup olive oil, 2 Tbsp lemon juice, 1 Tbsp red wine vinegar, 2 tsp Dijon mustard, 1 clove garlic (minced), ¼ tsp salt, and ¼ tsp freshly cracked pepper in a bowl.

Whisked lemon Dijon vinaigrette in a bowl.

Whisk the ingredients together until smooth, then set the dressing aside.

baby potatoes sliced in half on a cutting board.

Wash and slice 1.5 lbs. baby potatoes in half. If using a different variety of potatoes, cut them into 1-inch cubes.

Salt being sprinkled into a pot with potatoes and water.

Add the potatoes to a pot, cover with water, then add 1 tsp salt to the water. Bring the pot of water up to a boil over medium-high heat. Boil the potatoes until fork tender (about 8-10 minutes, depending on the size), then drain in a colander.

Boiled potatoes draining in a colander.

Allow the potatoes to cool until warm, but no longer steaming.

Chopped herbs on a cutting board.

While the potatoes are cooling, chop about 2 Tbsp each of your fresh herbs (this is flexible, you can use more or less to your liking).

Dressing being poured over the potatoes in a bowl.

Transfer the drained and slightly cooled potatoes to a bowl and pour the dressing over top. Stir until the potatoes are coated. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the vinaigrette.

Herbs added to the potato salad in the bowl.

Add the chopped herbs to the potato salad and stir to combine. Give it a taste and adjust the salt or pepper if needed.

Overhead view of a platter full of potato salad with a fancy serving spoon.

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Glazed Ham Steaks

Glazed ham steaks are a quick and easy dinner idea that only takes a few ingredients and about 15 minutes to prepare.

The post Glazed Ham Steaks appeared first on Budget Bytes.

I don’t know about you, but it feels like Thanksgiving was just yesterday and I’m not ready to make another big dinner yet. So for Christmas, I’m making these super simple ham steaks instead of a full glazed ham. They’re so incredibly quick, I get my ham fix, and I can spend Christmas day relaxing. 😎 These glazed ham steaks are so good and so easy that they’ll probably be making their way into my normal dinner rotation, too.

Two glazed ham steaks on a plate with Brussels sprouts and sweet potato

Shown with Roasted Brussels Sprouts and a baked sweet potato.

What Kind of Ham to Use

I like a thick-cut (½-inch thick) sliced ham steak for this recipe because it gives it more of a main-dish type feel. There are many options for sliced ham or sliced ham quarters in the grocery store (near the refrigerated cured meats) and you can use just about any of them. If you end up with ham that is sliced more thinly, you’ll just cook for a shorter amount of time during the browning step below. And you may need to make more glaze if you’re trying to cover more pieces.

Other Glaze Options

The glaze I used here is a sweet and slightly tangy mix that reduces to a nice sticky glaze. You can’t really taste the Dijon mustard in the end, but if you don’t like Dijon or simply don’t have any on hand, you can also use a sweet-spicy-smoky rub like I used in my Glazed Pork Chops recipe.

How are the Leftovers?

I love, love, loved eating the leftovers of this ham. So much so that I think I might meal prep this on a regular basis! Glazes like this don’t stay clear and glossy after refrigeration, but they still taste great!

What to Serve with Glazed Ham Steaks

I served my glazed ham with Roasted Brussels Sprouts and a baked sweet potato, but it would also go great with classics like Homemade Mac and Cheese, Potato Salad, Three Bean Salad, Roasted Broccoli, or a Broccoli Cheese Casserole.

For something like a mini Christmas Dinner, I’d probably pair it with Potatoes Au Gratin, Balsamic Glazed Carrots, Roasted Brussels, and Apple Walnut Stuffing.

Side view of glazed ham steaks on the plate with sides
Side view of glazed ham steaks on the plate with sides

Glazed Ham Steaks

Glazed ham steaks are a quick and easy dinner idea that only takes a few ingredients and about 15 minutes to prepare.
Course Dinner, Main Course
Cuisine American
Total Cost $5.48 recipe / $1.37 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 4oz. each
Calories 220kcal
Author Beth – Budget Bytes

Ingredients

  • 1/4 cup brown sugar $0.12
  • 1 Tbsp Dijon mustard $0.18
  • 1 tsp Worcestershire sauce $0.02
  • 1 tsp apple cider vinegar $0.02
  • 1/8 tsp garlic powder $0.02
  • 1/8 tsp ground cloves $0.02
  • 2 8oz. ham steaks $5.00
  • 1 Tbsp butter $0.10

Instructions

  • Combine the brown sugar, Dijon, Worcestershire sauce, vinegar, garlic powder, and cloves in a small bowl.
  • Cut the ham steaks in half to create four 4oz. portions.
  • Add the butter to a skillet and heat over medium. When the butter is melted, swirl the skillet to coat the surface. Add the ham steaks and cook for 3-5 minutes on each side, or until browned.
  • Spoon half of the glaze mixture over the ham steaks, flip, then add the second half of the glaze. Cook for 1-2 minutes more on each side, or until the glaze becomes thick and sticky. Serve hot.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 14g | Protein: 22g | Fat: 8g | Sodium: 1525mg | Fiber: 1g
Glazed Ham Steaks in the skillet close up

How to Make Glazed Ham Steaks – Step by Step Photos

Ham glaze ingredients in a bowl

Make the glaze first. In a small bowl, combine ¼ cup brown sugar, 1 Tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp apple cider vinegar, ⅛ tsp garlic powder, and ⅛ tsp ground cloves.

ham steak packages

These are the ham steaks I used. You can use any type of ham steak available, but if they are thinner than ½-inch, you’ll need to reduce the cooking time from the estimates I have given.

Ham steaks cut in half

Each of the ham steaks were 8oz., so I cut them in half to create four 4oz. portions. Portion your ham as you see fit.

Browned ham steaks in the skillet

Add 1 Tbsp butter to a large skillet and heat over medium. When the butter is melted, give the skillet a swirl to coat the surface. Add the ham and cook for a few minutes on each side, or until browned.

Glaze being spooned over the ham steaks in the skillet

Spoon half of the glaze mixture over the ham steaks, then flip them over and add the rest.

Finished glazed ham in the skillet

Cook the ham for a minute or two more on each side, or until the glaze has reduced.

Overhead view of glazed ham on a plate with sides

Serve hot with your favorite sides!

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Easy Spinach Salad

Whenever I want a GOOD salad but don’t have a lot of time, I turn to this Easy Spinach Salad recipe. It is a family favorite, I probably make it at least once a week. The salad starts with fresh spinach leaves and then gets lots of goodies: apple…

Whenever I want a GOOD salad but don’t have a lot of time, I turn to this Easy Spinach Salad recipe. It is a family favorite, I probably make it at least once a week. The salad starts with fresh spinach leaves and then gets lots of goodies: apple slices, candied pecans, avocado, red onion,…

The post Easy Spinach Salad appeared first on Two Peas & Their Pod.