Baked Zucchini Slices

Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love. Why I Love This Recipe The Ingredients *For a full list…

The post Baked Zucchini Slices appeared first on Weelicious.

Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love.

Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.

Why I Love This Recipe

  • Kid-Friendly Zucchini Recipe: Many people steam zucchini, but it often turns out limp and soggy, which kids don’t usually like. This baked zucchini slices recipe is the perfect way to get kids to enjoy this vegetable. They come out crispy, crunchy, and absolutely delicious.
  • Tasty and Healthy: Since this recipe is baked, it’s a healthy way to enjoy crispy breaded zucchini without the hassle of having to deep fry the zucchini slices in tons of oil.
  • Versatile: Serve these baked zucchini coins as an appetizer with some marinara sauce or ranch for dipping or as a side with any of your favorite mains dishes like Chicken Meatballs with Mini Wheel Pasta, Perfect Roast Chicken or Southern Style Pork Tenderloin to name a few.

The Ingredients

Baked zucchini slices ingredients.
  • Zucchini: Fresh zucchinis are the star of this recipe. Choose firm, medium-sized zucchinis with shiny skin for the best texture and flavor. Zucchinis are packed with vitamins A and C, potassium, and antioxidants.
  • Breadcrumbs (panko or regular): Breadcrumbs provide the perfect crunchy coating for the zucchini slices. Panko breadcrumbs, which are lighter and flakier, give an extra crispy texture (my preference), while regular breadcrumbs offer a more traditional crunch. Either type will be perfect!
  • Grated parmesan cheese: Parmesan cheese adds flavor and richness to the breading making these baked zucchini slices even more delicious.
  • Flour: Flour is the secret ingredient in the breading process that helps create an extra-crispy coating for the zucchini coins.
  • Egg: The egg acts as the binding agent, helping the breadcrumb mixture adhere to the zucchini slices.

*For a full list of ingredients with measurements see the recipe card below*

Baked Zucchini Recipe Tips

  • Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
  • Have a wet hand and a dry hand: If you’ve made Crispy Chicken Parmesan or Eggplant Parmesan Sticks you know breading can get a little messy at times. To help, use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
  • Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
  • Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.

How to Make Baked Zucchini Slices

Three bowls. One with flour, another with beaten egg and the third with panko breading. A hand is dipping a zucchini coin in the flour bowl.

Step 1: Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl. Whisk the egg in a separate bowl. Place the flour in a third bowl.

Hand holding a breaded zucchini coin with the breading station bowls.

Step 2: Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.

Breaded zucchini coins on baking sheet.

Step 3: Place all of the coins on the baking sheet. Arrange so they’re not touching and spray with cooking oil.

Baked zucchini coins on baking sheet.

Step 4: Bake for 18-20 minutes or until the breadcrumbs are golden. Serve as a side dish or on their own with favorite dipping sauces.

FAQs

Can I air fry zucchini slices?

Yes! You know I love my air fryer. To air fry these breaded zucchini coins, simply heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking

Can I freeze leftover baked zucchini slices?

Yes! I would recommend freezing after the zucchini coins are baked. To freeze, allow them to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Baked zucchini coins on serving platter.

More Easy Zucchini Recipes

These Baked Zucchini Coins are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal. Whether you’re looking to introduce more vegetables into your family’s diet or just want a tasty new way to enjoy zucchini, this recipe is a must-try. Let me know what you think of this recipe by leaving a rating and comment below!

Want more WeeliciousSubscribe to my newsletter and follow me on InstagramFacebook and TikTok for all the newest recipes!

Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.
Print

Baked Zucchini Slices

These Baked Zucchini Slices are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal.
Course Appetizer, Side
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 120kcal

Equipment

  • Baking sheet
  • Chef's Knife or Mandoline

Ingredients

Instructions

  • Preheat oven to 450°F and coat a large baking sheet with cooking spray or line with parchment paper.
  • Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl.
  • Whisk the egg in a separate bowl.
  • Place the flour in a third bowl.
  • Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.
  • Place all of the zucchini coins on the baking sheet. Arrange so they’re not touching, spray with cooking oil and bake for 18-20 minutes or until the breadcrumbs are golden.
  • Serve as a side dish or on their own with favorite dipping sauces.

Video

Notes

Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
Have a wet hand and a dry hand: Use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.
To Air Fry: heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking
To Freeze: Allow zucchini slices to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Nutrition

Calories: 120kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 481mg | Potassium: 312mg | Fiber: 2g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 1mg

The post Baked Zucchini Slices appeared first on Weelicious.

Niçoise Salad

Niçoise salad is protein-packed, crunchy, and oh-so-satisfying– perfect for meal prep to keep you full all week long.

The post Niçoise Salad appeared first on Budget Bytes.

Springtime is salad season, and boy, do I have the perfect hearty salad for you! Niçoise salad is protein-packed, crunchy, and oh-so-satisfying. It’s perfect for meal prep and will keep you full all week long. I love the mixture of textures and flavors in this salad, and while it takes a bit of work to make, it is so worth it! The hard-boiled eggs, protein-packed tuna, crispy green beans and creamy potatoes are the defining ingredients of this salad, in my opinion. The unique-yet-familiar ingredients are what make this salad a classic– and for good reason! This is one of the recipes I always whip out whenever I have a friend who could use a little meal prep TLC when they are super busy. Trust me, it’s a winner!

close-up overhead view of nicoise salad in a white bowl.

What is Niçoise Salad?

Niçoise salad is a filling and flavorful salad that traces its origins to Nice, France. The term “Niçoise” literally means, “in the style of Nice”. This tasty salad is chock full of tomatoes, onions, hard-boiled eggs, tuna, green beans, and roasted potatoes and is tossed in a light dressing. It makes a great meal prep lunch for the long week ahead! It’s a classic!

Ingredients

Here’s what you’ll need to make Niçoise salad:

  • Romaine Lettuce: This classic crunchy lettuce is the perfect base for our salad. Buy whole heads rather than pre-chopped bagged lettuce to save some dough! Whole heads of romaine will keep longer in the fridge, too.
  • Grape Tomatoes: Add a pop of juicy acidity to this salad.
  • Red Onion: Adds a bit of bite to the recipe and a wonderful crunchy texture.
  • Hard-Boiled Eggs: Have a creamy, mild flavor and add a boost of protein! Check out our fool-proof process to make your hard-boiled eggs perfect every time.
  • Chunk Light Tuna: The main protein in this dish. Using canned is a great budget-saving tip! I prefer to use tuna packed in water.
  • Green Beans: Add a vegetal flavor, a pop of color, and delightful crunch.
  • Baby Potatoes: Add creaminess and richness to the salad. Thanks to the potatoes, this salad will keep you feeling full! You can use any variety of mini potatoes. I used fingerling for this recipe. Our air fryer potatoes are done in no time.
  • Olive Oil: Helps the seasonings stick to the potatoes and adds a subtle Mediterranean flavor to the dish.
  • Cucumber: Gives this salad crisp, hydrating, and aromatic characteristics.
  • Radishes: Add a little spicy kick to every bite and add beautiful color. After all, we eat with our eyes!
  • Olives: Any olives you love will do, but the briny and easy-to-find kalamata always does the trick!
  • Seasonings: Garlic powder, onion powder, and dried dill along with salt and pepper make the hearty potatoes so flavorful!

What Kind of Dressing Should I Use?

Niçoise salad is pretty flavorful on its own, so I recommend a light dressing like a lemon vinaigrette that helps cut the richness and elevates the flavors. For something a little creamier, try our favorite lemon dill tahini dressing! Our honey mustard sauce pairs well, too!

What Else Can I Add?

Niçoise salad is a great vehicle to use up those veggies taking up space in the fridge (or pantry!). I like to add:

  • Kalamata olives
  • Halved radishes
  • Chopped cucumbers
  • Capers
  • Artichoke hearts

How to Store Leftovers

I recommend storing the salad separately from the dressing for the best results. The components will keep in separate air-tight containers for up to 3 days in the refrigerator and can be tossed together before serving. If you’re meal prepping, add a bit of everything to your airtight containers and keep the dressing on the side. Then, just grab and go!

servings of nicoise salad in white bowls.
nicoise salad in a white bowl.
Print

Niçoise Salad

Niçoise salad is protein-packed, crunchy, and oh-so-satisfying– perfect for meal prep to keep you full all week long.
Course Salad
Cuisine French
Total Cost ($10.64 recipe / $1.77 serving)
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 (about 2 cups salad)
Calories 231kcal
Cost $2.16 per serving

Ingredients

  • salad dressing* see note
  • 1/2 Tbsp olive oil $0.09
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp dried dill $0.07
  • 1/2 lb. baby potatoes, quartered $1.08
  • 1 cup green beans, stems removed $1.50
  • 4 cups water $0.00
  • 4 hard-boiled eggs, halved $0.76
  • 2 heads romaine lettuce, chopped $2.25
  • 1 cup grape tomatoes, halved $2.29
  • 1/2 red onion, julienned $0.40
  • 7 radishes, halved or sliced $0.69
  • 1 cucumber, peeled and chopped $0.64
  • 1/4 cup olives, strained $1.04
  • 2 5oz. cans chunk light tuna $2.00
  • 1 pinch salt and pepper, to taste $0.10

Instructions

  • Choose your favorite salad dressing. (see note)
  • Combine olive oil, garlic powder, onion powder and dried dill in a small bowl. Whisk to combine.
  • Quarter the baby potatoes and toss them in the olive oil spice blend.
  • Air fry quartered potatoes at 400°F for 15 minutes, shaking halfway through (OR roast the potatoes at 400°F until golden and tender, about 30 minutes.)
  • Bring 4 cups of water to a rolling boil in a medium pot or large saucepan.
  • Remove any stems from green beens. Blanch the green beans by tossing them into the boiling water and then turning off the heat. Allow them to sit in the hot water for a very brief period of time, about 3 minutes, until they are bright green. Quickly, transfer them to an ice bath to stop them from cooking any further. Set aside.
  • Hard boil, peel, and halve the eggs. Chop the romaine lettuce, halve the grape tomatoes, julienne the onion, halve or quarter radishes, peel and chop cucumber, and strain olives.
  • Strain the canned tuna and break it apart with a fork.
  • Toss all ingredients together and lightly dress your salad. Finish with a crank of freshly ground pepper and sea salt.

See how we calculate recipe costs here.

Notes

*I recommend something light like a lemon vinaigrette (or try our lemon dill tahini dressing or honey mustard sauce) that won’t compete with all of the bold flavors in this salad.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 20g | Protein: 17g | Fat: 10g | Sodium: 368mg | Fiber: 6g
nicoise salad in a white bowl with wooden salad spoons.

how to make Niçoise Salad – step by step photos

yellow dressing in a white bowl.

Choose your favorite salad dressing.

seasoned halved baby potatoes in a white bowl.

Combine 1/2 Tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp dried dill in a small bowl. Whisk to combine. Quarter the 1/2 lb baby potatoes, toss in the olive oil and herbs.

roasted halved baby potatoes in a white bowl.

Air fry 1/2 lb quartered potatoes at 400°F for 15 minutes, shaking halfway through (OR roast the potatoes at 400°F until golden and tender, about 30 minutes.)

blanched green beans being transferred to ice water.

Bring 4 cups of water to a rolling boil in a medium pot or large saucepan. Remove any stems from green beens. Blanch 1 cup green beans by tossing them into the boiling water and then turning off the heat. Allow them to sit in the hot water for a very brief period of time, about 3 minutes, until they are bright green. Quickly, transfer them to an ice bath to stop them from cooking any further. Set aside.

overhead view of prepped ingredients for nicoise salad on a cutting board.

Hard boil, peel, and halve 4 eggs. Chop 2 heads of romaine lettuce, halve 1 cup of grape tomatoes, julienne 1/2 a red onion, halve or quarter 7 radishes, peel and chop 1 cucumber, and strain 1/4 cup of olives.

drained tuna in a white bowl.

Strain the 2 cans of tuna and break it apart with a fork.

nicoise salad in a white bowl.

Toss all ingredients together and lightly dress your salad. Finish with a crank of freshly ground pepper and sea salt.

The post Niçoise Salad appeared first on Budget Bytes.

Almond Flour Banana Pancakes

Looking for a stack of fluffy, delicious pancakes that are also gluten-free and totally addictive? Almond Flour Banana Pancakes are going to be your new go-to breakfast. They take minutes to whip up, making them perfect for a busy morning. Since these pancakes are made with both yogurt and almond flour, they’re also a terrific source of protein!…

The post Almond Flour Banana Pancakes appeared first on Weelicious.

Looking for a stack of fluffy, delicious pancakes that are also gluten-free and totally addictive? Almond Flour Banana Pancakes are going to be your new go-to breakfast. They take minutes to whip up, making them perfect for a busy morning. Since these pancakes are made with both yogurt and almond flour, they’re also a terrific source of protein!

Almond flour banana pancakes on plate with maple syrup being poured on top.

Why You’ll Love These Almond Flour Pancakes

  • Gluten-Free: Just because you have to eat a gluten free diet doesn’t mean you have to sacrifice flavor! These pancakes are just as fluffy and delicious as traditional pancakes.
  • Naturally Sweetened: Thanks to the natural sweetness from the honey and ripe bananas, these pancakes are totally delicious and not loaded with refined sugar. Plus, they’re a great recipe for using up ripe bananas sitting on your counter.
  • Good Source of Protein: This pancake recipe is made with almond meal and yogurt, which makes them a great way to start the day with a good source of protein.

The Ingredients

Almond flour banana pancake ingredients.
  • Almond flour meal: Almond flour has about 20 grams of protein per 100 grams, which is nearly twice the amount of protein in the same amount of all purpose flour. It’s a great gluten-free alternative to regular flour.
  • Eggs: Eggs add more protein and help provide structure and moistness to the pancakes.
  • Honey: Honey adds natural sweetness to the pancakes without the need for refined sugar.
  • Vanilla extract: Vanilla enhances the flavor of these pancakes.
  • Ripe banana: Mashed banana adds more natural sweetness and moisture to the pancakes.
  • Plain yogurt: Plain yogurt contributes to the pancakes’ moist texture and adds a slight tanginess, along with probiotics and protein.
  • Baking soda & Baking powder: These two ingredients are leavening agents that make the pancakes super fluffy and light as air. 

Variations and Substitutions

  • Yogurt: Feel free to use Greek yogurt in place of the plain yogurt in this recipe. You could also use sour cream if you don’t have yogurt on hand.
  • Flour Mixture: If you’d like, you can use a mixture of almond flour and all purpose flour for these pancakes. I suggest 1 cup of almond flour and 1/2 cup of all purpose flour, whole wheat flour, or white whole wheat flour.
  • Sweetener: Agave nectar can be used in place of honey in these pancakes.
  • Toppings and Add-ins: Take these almond flour pancakes to the next level by adding chocolate chips, berries, or chopped nuts such as pecans or walnuts.

How to Make Almond Flour Banana Pancakes

Mixing bowl with combined dry ingredients and a separate mixing bowl with combined wet ingredients.

Step 1: Whisk the eggs, honey, vanilla, mashed banana and yogurt in a large mixing bowl. In a separate bowl combine the almond flour, baking powder, baking soda, and salt.

Almond flour banana pancake batter.

Step 2: Add the dry ingredients to the wet ingredients and whisk to combine. Don’t over mix.

Almond flour banana pancakes being cooked on sauté pan.

Step 3: Heat a large skillet or griddle over medium-low heat and add oil or butter. You don’t want the pan to be too hot or the pancakes will get too dark. Place several spoonfuls of the mixture in the pan, making several silver dollar sized pancakes, and cook for 3 minutes on each side.

Almond flour banana pancakes on serving platter topped with sliced bananas and maple syrup.

Step 4: Serve with maple syrup, additional sliced bananas or dollop of yogurt on top.

Tips for This Recipe

  • Cook low and slow: Almond flour can burn easily and get too dark, so it’s best to cook your pancakes over medium-low heat. This ensures they cook through evenly without burning on the outside. It’s also helpful to make smaller sized pancakes to prevent them from getting too dark.
  • Use ripe bananas: Use bananas that are very ripe. Ripe bananas are sweeter and easier to mash, which will make the texture and flavor of the pancakes perfect.
  • Don’t over mix the batter: Like with all pancake batter, don’t over mix when combining the wet and dry ingredients. Fold the ingredients together until just combined to prevent dense pancakes.

FAQs

Can I freeze almond flour banana pancakes?

Yes! I love making a big batch of almond flour banana pancakes and freezing leftovers. To freeze, allow the pancakes to cool completely, place them in a freezer safe bag, and label. Freeze for up to 2 months. When ready to enjoy, place a pancake in toaster oven or oven at 300°F and heat for 10 minutes or until heated through.

Can I make almond flour pancake batter ahead of time?

It’s best to make the batter fresh, as almond flour can absorb moisture and change the consistency over time. However, you can mix the dry and wet ingredients separately the night before and combine them just before cooking.

What toppings go well with almond flour pancakes?

These pancakes are versatile and can be topped with fresh berries, sliced bananas, a drizzle of maple syrup, almond butter, or even a sprinkle of chopped nuts. Get creative and use your favorite toppings!

Fork with bite of almond flour banana pancake on it.

More “Healthier” Pancake Recipes

This almond flour banana pancake recipe is not only gluten-free but also packed with nutrients and natural sweetness. Not to mention, they’re so tasty! If you make this recipe and love it, leave a review and comment below.

Want more WeeliciousSubscribe to my newsletter and follow me on InstagramFacebook and TikTok for all the newest recipes!

Print

Almond Flour Banana Pancakes

Almond Flour Banana Pancakes are gluten-free, super fluffy and absolutely delicious. They come together in minutes and are a great source of protein thanks to the almond flour and yogurt.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4
Calories 364kcal

Equipment

  • Large saute pan or griddle

Ingredients

Instructions

  • Whisk the first 5 ingredients in a bowl.
  • Whisk the remaining dry ingredients in a separate bowl.
  • Add the dry ingredients to the wet ingredients and whisk to combine.
  • Heat a large skillet or griddle over medium-low heat and add oil or butter. You don’t want the pan to be too hot or the pancakes will get too dark.
  • Place several spoonfuls of the mixture in the pan, making several silver dollar sized pancakes, and cook for 3 minutes on each side.
  • Serve with maple syrup additional toppings of choice!

Notes

  • Cook low and slow: Almond flour can burn easily and get too dark, so it’s best to cook your pancakes over medium-low heat. This ensures they cook through evenly without burning on the outside. It’s also helpful to make smaller sized pancakes to prevent them from getting too dark.
  • Use ripe bananas: Use bananas that are very ripe. Ripe bananas are sweeter and easier to mash, which will make the texture and flavor of the pancakes perfect.
  • Don’t over mix the batter: Like with all pancake batter, don’t over mix when combining the wet and dry ingredients. Fold the ingredients together until just combined to prevent dense pancakes.
  • To freeze: Allow the pancakes to cool completely, place them in a freezer safe bag, and label. Freeze for up to 2 months. When ready to enjoy, place a pancake in toaster oven or oven at 300°F and heat for 10 minutes or until heated through.
  • Flour Mixture: If you’d like, you can use a mixture of almond flour and all purpose flour for these pancakes. I suggest 1 cup of almond flour and 1/2 cup of all purpose flour, whole wheat flour, or white whole wheat flour. 
  •  

Nutrition

Calories: 364kcal | Carbohydrates: 26g | Protein: 14g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 397mg | Potassium: 206mg | Fiber: 5g | Sugar: 15g | Vitamin A: 227IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 2mg

The post Almond Flour Banana Pancakes appeared first on Weelicious.

Turkey Zucchini Burgers

Are you looking for a delicious and healthy meal that your whole family will love? Turkey Zucchini Burgers are the perfect solution! These scrumptious patties combine the goodness of lean turkey with the “sneaky” inclusion of zucchini making them an easy way to get some extra nutrition into your kids’ diet without them even noticing.…

The post Turkey Zucchini Burgers appeared first on Weelicious.

Are you looking for a delicious and healthy meal that your whole family will love? Turkey Zucchini Burgers are the perfect solution! These scrumptious patties combine the goodness of lean turkey with the “sneaky” inclusion of zucchini making them an easy way to get some extra nutrition into your kids’ diet without them even noticing.

turkey zucchini burgers topped with yogurt sumac sauce.

Why I Love Turkey Zucchini Burgers

  • Healthy and Nutritious: The addition of zucchini in these turkey burgers not only makes them super moist, but it also boosts the nutritional value of the patty. Plus, they’re a high protein, low fat meal option thanks to the lean turkey meat!
  • Kid-Friendly: Not only are these burgers juicy and flavorful, but they also provide a creative way to incorporate zucchini, making them ideal for picky eaters. One of the best ways to get your kids to eat extra veggies is by adding them to unexpected recipes like Spinach Cake Muffins or Roast Vegetable Pasta Sauce!
  • Easy and Versatile: Turkey Zucchini Burgers come together in under 30 minutes and can be cooked on the stovetop or the grill. They’re perfect for a quick weeknight dinner or weekend BBQ with friends!
  • Great Use for Zucchini: During the summer months, zucchini is all over the farmers market and bountiful in many home gardens. If you find yourself with tons of zucchini you need to make this burger recipe ASAP!

The Ingredients

turkey zucchini burger and yogurt sumac sauce ingredients.
  • Ground turkey: You can use light or dark ground turkey meat for this recipe.
  • Zucchini: The “sneaky” star of the show! Zucchini adds valuable nutrients to these burgers, including vitamins A and C, potassium, and dietary fiber. Plus, it gives the burgers some added texture and moistness.
  • Egg: This ingredient helps the burger patties stay together.
  • Herbs and spices: These turkey burgers are full of flavor thanks to the scallion, freshly chopped mint and cilantro along with minced garlic and ground cumin.
  • Hamburger buns: No burger is complete without a toasted bun! You could also make these turkey burgers into sliders and use mini hamburger buns.
  • Toppings of choice: We always top these with a delicious yogurt sumac sauce that takes these burgers to the next level (ingredients and instructions for the sauce are recipe card below!). We also add fresh lettuce, tomato and sliced avocado. Anything you love on a juicy beef burger would go great on this turkey burger too.

*Find the complete list of ingredients with measurements in the recipe card below*

Variations and Substitutions

  • Swap the ground turkey: If you want, you can substitute ground chicken in place of the turkey in this recipe.
  • Ditch the bun: Serve these burgers protein style wrapped in lettuce or opt for gluten free buns if you need!
  • Skip the egg: If you have an egg allergy and need to leave it out, that would be okay. You may want to let the formed patties sit in the refrigerator for 20-30 minutes before you cook to help the patties stay together.
  • Try it with yellow squash: If you happen to have yellow summer squash on hand and want to use it, you could use squash in place of the zucchini.

How to Make Juicy Turkey Zucchini Burgers

turkey zucchini burger ingredients in large mixing bowl.

Step 1: In a large bowl combine the turkey, grated zucchini, scallions, egg, mint, cilantro, garlic, cumin and salt. Mix well.

Four turkey zucchini burger patties on parchment paper before being cooked.

Step 2: With dampened hands, form the mixture into 4 burgers about 1 inch thick. Or you can make about 8 sliders.

Cooked turkey zucchini burgers on saute pan.

Step 3: Heat a large sauté pan or stove top grill over medium heat and add 1-2 tablespoons olive oil. Once oil is hot, add the burger patties. Cook burgers 3-4 minutes on each side for small slider burgers or 5-6 minutes on each side for regular size burgers.

Turkey zucchini burgers on buns served with yogurt sumac sauce.

Step 4: Place all the yogurt sumac sauce ingredients in a small bowl and stir to combine. Place the burgers on buns and top with the yogurt-sumac sauce and additional toppings of choice.

Serving Suggestions

Turkey Zucchini Burgers are the perfect recipe for your next easy weeknight dinner or fun summer cookout (hello Memorial Day, 4th of July and Labor Day!). They pair well with a ton of side dishes. Try them with Air Fryer French Fries or Sweet Potato Fries, a fresh summer garden salad, Heirloom Tomato Salad or a batch of Air Fryer Bacon Wrapped Asparagus or Grilled Lemon Asparagus! The possibilities are endless.

FAQs

Can I cook turkey zucchini burgers on the grill?

Yes, turkey burgers with zucchini can be cooked on the grill. It’s important to preheat and oil the grill to prevent sticking.

How do I keep turkey burgers from falling apart?

Using a binder like an egg helps the burgers stay together. If you need to ditch the egg, refrigerate the formed patties for at least 30 minutes before grilling or cooking to firm them up. This will make them less likely to fall apart during cooking.

Can turkey zucchini burgers be made ahead of time?

Yes! You can form the patties and refrigerate them up to 24 hours before cooking. For longer storage, the patties can be frozen for up to 3 months.

Turkey zucchini burgers with yogurt sumac sauce.

More Easy Recipes with Zucchini

Turkey Zucchini Burgers with this zippy yogurt sumac sauce are one of our favorite summer recipes! They’re easy to make and so full of flavor you’d never know there’s a healthy vegetable in them. If you make these and love them, consider leaving a rating and review below!

Want more WeeliciousSubscribe to my newsletter and follow me on InstagramFacebook and TikTok for all the newest recipes!

Print

Turkey Zucchini Burgers

Turkey Zucchini Burgers are a tasty solution for parents seeking both nutrition and taste in their family's meals! These scrumptious patties combine the goodness of lean turkey with the "sneaky" inclusion of zucchini, making them a hit with kids and adults alike.
Course Main Dish
Cuisine American, Middle Eastern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 287kcal

Equipment

  • large sauté pan

Ingredients

Turkey Zucchini Burgers:

Yogurt Sumac Sauce:

Instructions

  • In a large bowl, combine the turkey, grated zucchini, scallions, egg, mint, cilantro, garlic, cumin and salt. Mix well.
  • With dampened hands form the mixture into 4 burgers about 1 inch thick or you can do 8 slider size burgers.
  • In a large sauté pan or stove top grill over medium heat, add 1-2 tablespoons olive oil. Once oil is hot, add the burger patties. Cook burgers 3-4 minutes on each side for small slider burgers or 5-6 minutes on each side for larger burgers.
  • Place all the sauce ingredients in a small bowl and stir to combine.
  • Place the burgers on buns and top with the yogurt-sumac sauce and additional toppings of choice.

Notes

Substitution/Variations:
  • Swap the ground turkey: If you want, you can substitute ground chicken in place of the turkey in this recipe.
  • Ditch the bun: Serve these burgers protein style wrapped in lettuce or opt for gluten free buns if you need!
  • Skip the egg: If you have an egg allergy and need to leave it out, that would be okay. You may want to let the formed patties sit in the refrigerator for about 20-30 minutes before you cook to help the patties stay together.
  • Try it with yellow squash: If you happen to have yellow summer squash on hand and want to use it, you could use squash in place of the zucchini.
  •  
  •  
  •  
 

Nutrition

Serving: 1burger | Calories: 287kcal | Carbohydrates: 26g | Protein: 34g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 879mg | Potassium: 670mg | Fiber: 2g | Sugar: 5g | Vitamin A: 474IU | Vitamin C: 18mg | Calcium: 106mg | Iron: 3mg

Photos by Matt Armendariz

The post Turkey Zucchini Burgers appeared first on Weelicious.

Sheet Pan Pancakes

These sheet pan pancakes make breakfast on weekends a breeze! They’re easy to whip up and they’re freezer-friendly. Perfect for breakfast meal prep!

The post Sheet Pan Pancakes appeared first on Budget Bytes.

I’m always looking for ways to get breakfast and dinner on the table faster and these Sheet Pan Pancakes might just be my new best friend! Not only are they easy to whip up, but they’re super convenient. You can pour the entire pancake batter on one baking sheet and top it with your favorite toppings, or leave it plain and let everyone add their own toppings after it bakes. What I love most about these sheet pan pancakes are that they’re perfect for breakfast meal prep. They freeze perfectly and whenever I need a quick breakfast, I just pop 2 pancakes in my toaster and breakfast is done!🙌

Overhead view of sheet pan pancakes with fresh fruit and maple syrup on the side.

Why Sheet Pan Pancakes?

I’m not sure if your family loves pancakes as much as mine, but it has now turned into our Saturday morning routine. But flipping and making several batches of regular pancakes takes quite a while. And I have to try and keep the first few batches warm in the oven, while I make the rest of the pancakes. Sheet Pan Pancakes keeps you from having to do that back and forth dance. You can make pancakes for the whole family in one big batch, all on one baking sheet, and customize it with their favorite mix-ins and toppings. It’s honestly genius!

Ingredients For Sheet Pan Pancakes

To make these sheet pan pancakes, I used our homemade pancakes recipe as a base foundation and adjusted the measurements to accommodate a larger portion size. Here’s what you’ll need:

  • All-Purpose Flour: Flour adds structure and is the foundation of the pancakes.
  • Baking Powder: Baking powder is what makes the pancakes light and fluffy instead of dense and gummy.
  • Sugar: A little bit of sugar adds the perfect amount of sweetness to the pancakes.
  • Milk: Milk combines with the flour to add moisture and helps create the batter.
  • Egg: Eggs help hold the pancakes together and also helps leaven the pancakes.
  • Butter: Butter adds flavor and richness to the pancakes.
  • Vanilla Extract: A small amount of vanilla extract adds a wonderful flavor and depth to the pancake.
  • Salt: A little bit of salt helps enhance the flavor of the pancakes.
  • Toppings: This is where you can really have fun! I used a combination of my favorite fruits like strawberries and blueberries. And for some variety I added some chocolate chips and peanut butter & raspberry jam.

More Toppings and Mix-in Ideas

My favorite part about making sheet pan pancakes is adding different mix-ins and toppings. I personally love adding fresh fruit, but here are some more topping ideas for you to try:

Close up side view of sheet pan pancakes on a serving plate with maple syrup being drizzled over the top.

Recipe Tips!

  1. Don’t overmix the batter. Stir the dry and wet ingredients together until they are just combined and there are no traces of dry flour left in the bowl. Over-mixing the batter will develop the gluten in the flour and make the pancakes rubbery rather than soft and fluffy.
  2. Grease your sheet pan well. Make sure to generously coat your sheet pan well with cooking spray to keep the pancakes from sticking.
  3. Dry your fruit well. If you’re adding fresh fruit, make sure to wash and dry your fruit well with paper towels to prevent any excess water or fruit juices from bleeding into the pancake batter.
  4. If necessary, use some parchment paper. Sheet pan pancakes seem to work better with baking sheets that aren’t too old. So if your baking sheet is older or a little beat up, you may want to line it with some parchment paper first.

How To Store & Freeze Sheet Pan Pancakes

What I love most about making sheet pan pancakes is that they’re extremely easy to store and freeze for later when you need a quick & easy breakfast. To store, let the pancakes cool completely, then transfer them to an airtight container and refrigerate for up to 3 days.

To freeze, place the cooled pancakes in a freezer safe storage bag, in single layers with parchment paper between the layers to prevent sticking. Freeze for up to 3 months. You can easily reheat frozen pancakes in a toaster or in the microwave until hot.

Overhead view of sheet pan pancakes cut into squares with one slice being lifted out.
Overhead view of sheet pan pancakes cut into squares with one slice being lifted out.
Print

Sheet Pan Pancakes

These sheet pan pancakes make breakfast on weekends a breeze! They’re easy to whip up and they’re freezer-friendly. Perfect for breakfast meal prep!
Course Breakfast, Brunch
Cuisine American
Total Cost $2.22 recipe / $0.55 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (2 pancakes each)
Calories 467kcal

Equipment

Ingredients

  • 2 cups all-purpose flour $0.40
  • 1/4 cup granulated sugar $0.10
  • 1 Tbsp baking powder $0.18
  • 3/4 tsp salt $0.08
  • 1 1/2 cup milk $0.30
  • 2 large eggs $0.33
  • 4 Tbsp butter, melted $0.53
  • 1 tsp vanilla extract $0.30
  • cooking spray

Optional Toppings*

  • fresh strawberries, sliced
  • blueberries
  • chocolate chips
  • peanut butter and fruit jam

Instructions

  • Preheat the oven to 425°F. In a large bowl whisk together the flour, sugar, baking powder, and salt.
  • In the same bowl, add in the milk, eggs, melted butter, and vanilla extract. Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix.
  • Generously coat a 11×17-inch rimmed baking sheet with cooking spray. Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.
  • Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.
  • Place the sheet pan in the oven and bake for 18-20 minutes or until golden brown.
  • Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like. Enjoy!

See how we calculate recipe costs here.

Notes

*I added about 1/4 cup of chocolate chips and blueberries. For the strawberries and PB&J swirl, I simply eyeballed it until I filled up each section.

Nutrition

Serving: 2pancakes | Calories: 467kcal | Carbohydrates: 66g | Protein: 12g | Fat: 17g | Sodium: 912mg | Fiber: 2g
Overhead view of sliced sheet pan pancakes on two serving dishes with fruit and syrup on the side.

How to Make Sheet Pan Pancakes – Step by Step Photos

Dry ingredients in a bowl for sheet pan pancakes.

Preheat the oven to 425°F. In a large bowl whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 Tbsp baking powder, and 3/4 tsp salt.

Dry and wet ingredients in a bowl for sheet pan pancakes.

In the same bowl, add in 1 1/2 cups milk, 2 large eggs, 4 Tbsp melted butter, and 1 tsp vanilla extract.

Sheet pan pancake ingredients mixed in a bowl.

Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix at this point.

Sheet pan pancake batter poured onto a sheet pan.

Generously coat an 11×17-inch rimmed baking sheet with cooking spray. Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.

Sheet pan pancake batter with fruit added on top poured onto a sheet pan.

Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.

Finished sheet pan pancakes with four different toppings on top.

Place the sheet pan in the pre-heated oven and bake for 18-20 minutes or until golden brown.

Overhead view of sheet pan pancakes cut into squares with one slice being lifted out.

Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like!

Sheet pan pancakes in a freezer bag.

These pancakes are super easy to freeze! Just place the cooled pancakes in a freezer safe storage bag, in single layers with parchment paper between the layers to prevent sticking. Freeze for up to 3 months.

Frozen sheet pan pancakes in a toaster.

You can easily reheat frozen pancakes in a toaster or in the microwave until hot.

Close up side view of strawberry sheet pan pancakes on a serving plate with maple syrup being drizzled over the top.

The post Sheet Pan Pancakes appeared first on Budget Bytes.

Breakfast Cupcakes

Breakfast Cupcakes are light and fluffy pancake muffins topped with an airy whipped cream cheese and strawberry preserves “frosting”. Move over Waffle French Toast, Birthday Cupcakes are the new go-to for a fun birthday breakfast (even though they’re easy enough to make year-round!) Who says you can’t have cupcakes for breakfast?! Coming up with this recipe was a happy…

The post Breakfast Cupcakes appeared first on Weelicious.

Breakfast Cupcakes are light and fluffy pancake muffins topped with an airy whipped cream cheese and strawberry preserves “frosting”. Move over Waffle French Toast, Birthday Cupcakes are the new go-to for a fun birthday breakfast (even though they’re easy enough to make year-round!) Who says you can’t have cupcakes for breakfast?!

Breakfast Cupcake wit pink frosting, rainbow color sprinkles and birthday candle in the center.

Coming up with this recipe was a happy accident. I was working my PB&J Pancakes Sandwiches recipe and ended up testing them several times to arrive at the perfect combination. There was still a ton of pancake batter leftover, and I wasn’t sure what I was going to do with all the extra. I hate wasting food, but I was also too lazy to make 100 pancakes. Does anyone have the patience for that?

Then, just to see what would happen, I poured all the extra batter into muffin tins and popped them in the oven. I couldn’t believe the results! Why hadn’t I thought of this before? They had become the perfect muffin as my daughter Chloe called it (or “cupcake” as my son Kenya chimed in). Inspired to take things one step further, I whisked together some strawberry preserves and cream cheese to make “icing” and — voila — the Breakfast Cupcake was born!

Why I Love Breakfast Cupcakes

  • Kid-Friendly Surprise: The best part about these Breakfast Cupcakes is that you’ll have a new good morning surprise for your family, and they’ll never know these are cupcakes that aren’t loaded with sugar (like these Dark Chocolate Cupcakes). It’ll feel like you’re having a delicious dessert for breakfast without the sugar crash by noon.
  • Quick and Efficient: These pancake muffins are a convenient way to serve pancakes, especially for a crowd. Instead of standing over the stovetop flipping pancake after pancake, you can pour the batter into muffin cups and bake them all at once! Speaking of, my Sheet Pan Pancake recipe is great for quick and easy pancakes for a crowd too!
  • Customizable: Breakfast cupcakes are so much fun because you can add whatever you like to them. You could sprinkle in a few chocolate chips, blueberries or even some mashed raspberries for a raspberry pancake muffin.

The Ingredients:

Ingredients for breakfast cupcakes. From top left going clockwise: cream cheese, baking powder, egg, peanut butter, jam, flour, sugar, salt and milk.
  • All purpose flour: The foundation of the breakfast cupcake.
  • Baking powder: This ingredients acts as the leavening agent, helping the cupcakes rise evenly in the oven.
  • Peanut butter: Gives a delicious nutty flavor for this recipe while adding a bit of protein too.
  • Egg: The egg binds everything together and gives the cupcake structure.
  • Sugar: We use very little sugar in this recipe, but just enough to make this a nice breakfast treat!
  • Milk: Provides moisture and tenderness for the perfect decadent breakfast cupcake.
  • Cream cheese: Whether you use whipped or regular cream cheese, this ingredient forms a delicious base for our simple cupcake frosting.
  • Jelly, jam, or preserves of your choice: Add a burst of fruity sweetness to our frosting, infusing each bite with delightful flavor.

*See recipe card for full list of ingredients with measurements*

Substitutions and Variations:

There are plenty of ways to make this recipe suit your tastes and preferences.

  • Type of Nut/Seed Butter: If you have a nut allergy you need to consider, this recipe works with any nut or seed butter you prefer. Feel free to use sunflower seed butter, almond butter or even cashew butter.
  • Type of Flour: The texture will be affected slightly, but feel free to use your preferred flour. Whole wheat, white whole wheat or a cup-for-cup gluten free flour would work in this recipe.
  • For the Sugar: Honey, agave or maple syrup could be used in place of the sugar in this recipe. The texture will vary slightly but won’t majorly affect the recipe overall.
  • Egg Substitutions: While I haven’t tested it out, I’ve had readers say they experimented with using egg replacers in this recipe and they turned out great. Other commenters mentioned substituting 1/4 cup Greek yogurt for the egg. Again, I didn’t try it out myself so do with that what you will 🙂
  • Flavor Variations: Feel free to add chocolate chips, fresh berries or anything you’d normally enjoy added into your pancakes!

How to Make Breakfast Cupcakes

A bowl with combined wet ingredients and a seprate bowl next to it with the combined dry ingredients.

Step 1: Whisk the flour, baking powder and salt in a bowl until thoroughly incorporated. In a separate bowl, whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated.

breakfast cupcake batter in a mixing bowl

Step 2: Whisk the wet ingredients into the dry ingredients until just combined. You don’t want to over beat the mixture.

a 12 cup muffin tin with batter in each well.

Step 3: Grease or line muffin tins and fill 2/3 of the way up with the batter.

baked breakfast cupcakes in muffin tin

Step 4: Bake for 20 minutes or until a toothpick comes out clean. Allow to cool completely then topping with jelly frosting.

*See recipe card for jelly frosting instructions*

Frequently Asked Questions

How do I store leftover Breakfast Cupcakes?

Keep your Breakfast Cupcakes fresh by storing them in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy your Breakfast Cupcakes, simply reheat them in the microwave, toaster oven, or oven until warmed through.

Can I freeze Breakfast Cupcakes?

Yes! Extend the shelf life of your Breakfast Cupcakes by freezing them. After allowing them to cool completely, place unfrosted cupcakes on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer bag or container. They can remain in the freezer for up to 3 months.

Can I use this pancake muffin batter to make regular pancakes?

Yes, this batter is able to be used to make pancakes.

Can I use a mini muffin tin to make Breakfast Cupcakes?

Yes! If you want mini muffins, follow the instructions adjusting the cook time to 18-20 minutes or until a toothpick comes out clean.

A serving platter with 10 breakfast cupcakes with jelly frosting and rainbow colored sprinkles.

More “Cupcakes” for Breakfast

I’m so happy I stumbled upon making these Breakfast Cupcakes. Accidents happen, and aren’t they delicious?! Now, this recipe a go-to for my kids’ birthday breakfasts every year and they love it! Who says you can’t have your (breakfast cup)cake and eat it too! If you loved this recipe, consider leaving a comment and a rating below!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook and TikTok for all the newest recipes!

Print

Breakfast Cupcakes

Breakfast Cupcakes are light and fluffy pancake muffins and topped with an airy whipped cream cheese and strawberry preserves “frosting”. They make the perfect special birthday breakfast, but they're really a treat that you can happily serve any time of year!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 146kcal

Equipment

Ingredients

Breakfast Cupcakes:

Jelly Frosting:

  • 1/2 cup whipped or regular cream cheese, room temperature
  • 1/4 cup jelly, jam or preserves

Instructions

  • Preheat oven to 350°F.
  • Whisk the flour, baking powder and salt in a bowl.
  • In a separate bowl, whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated.
  • Whisk the wet ingredients into the dry ingredients until just combined (you don't want to over beat the mixture).
  • Grease or line a standard 12 cup muffin tin and fill 2/3 of the way up with the batter.
  • Bake for 20-25 minutes or until a toothpick comes out clean.
  • Cool cupcakes completely. Spread the top of each cupcake with frosting (instructions below) and serve.

Jelly Frosting:

  • Place all ingredients in a bowl and whisk until throughly combined (you want the mixture to be smooth like frosting).
  • Spread on cupcakes and serve.

Video

Notes

To Store: Keep your Breakfast Cupcakes fresh by storing them in an airtight container in the refrigerator for up to 4 days.
To Freeze: After allowing them to cool completely, place unfrosted cupcakes on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer bag or container. They can remain in the freezer for up to 3 months.
To Reheat: When you’re ready to enjoy your Breakfast Cupcakes, simply reheat them in the microwave, toaster oven, or oven until warmed through.
For Mini Muffins: Adjust cook time for mini muffins to 18-20 minutes or until a toothpick comes out clean.
 

Nutrition

Calories: 146kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 148mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

The post Breakfast Cupcakes appeared first on Weelicious.

Sunny Side Up Eggs

Here’s how to make sunny side up eggs with a perfectly runny yolk! Eat them for breakfast, sandwiches, rice bowls,…

Here’s how to make sunny side up eggs with a perfectly runny yolk! Eat them for breakfast, sandwiches, rice bowls, and more.

How to make sunny side up eggs

Want to make anything into a meal? Put an egg on it! Alex and I learned that slogan early in our cooking journey, and we still use it to this day. Eggs aren’t just for breakfast: they make a rice bowl or sesame noodles into a filling meal.

So here’s one of our top kitchen basic skills for you: how to make sunny side up eggs! This easy technique makes perfectly cooked whites and a runny, gooey egg yolk: and it’s perfect for breakfast, lunch or dinner. Ready to get frying?

Ingredients and equipment you need

How to make the very best sunny side up eggs? We’ve got your covered. There are a few tips you’ll need to know before you jump into the frying pan, so to speak! Here’s what to know:

  • Fresh eggs are best. You can use any eggs here. but the best sunny side up eggs are made with fresh eggs. If your eggs have been in the fridge for a while, the white will spread a lot when it hits the pan. However, this doesn’t affect the flavor and you can move it back with a spatula to round out the shape.
  • Use a non-stick or cast iron skillet. These types of pans are the best when it comes to the ease of cooking eggs. While you can still cook in an aluminum pan, non-stick is preferable.
Sunny side up eggs

How to make sunny side up eggs

Ready to start frying? Remember: you’ll want to cook eggs on medium low or low heat. The slower the better with eggs, since they’re delicate and can easily be overcooked. Here are the basic steps to a perfectly cooked sunny side up egg:

Step 1: Heat ½ tablespoon butter over medium low heat.

Step 2: Add 1 or 2 eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper. 

Step 3: Cook for 2 to 3 minutes, until the whites are firm but the yolk is still runny (don’t flip). Remove to a plate and serve.

The best spatula to use is a fish spatula for a cast iron pan or a nylon spatula for a non-stick pan. The cooking process is simple, but it does require a little finesse and confidence. The more you practice, the easier it becomes!

Ways to serve sunny side up eggs

There’s not much that doesn’t taste better with an egg on it! You can literally add an egg to anything and it’s a fantastic boost of protein. (See below for more egg nutrition.) And eggs aren’t just for breakfast! Here are our top ways to serve sunny side up eggs:

Sunny side up eggs

Egg nutrition

Eggs are some of the most nutritious foods on the planet, though they sometimes get a bad rap! Recent research has found that instead of avoiding eggs for cholesterol reasons, they can increase the good cholesterol the body needs. Eggs are an affordable and easy-to-eat source of high quality protein. They’re also especially helpful for vegetarian diets as a natural source of B12. One egg has:

More egg basics

Want to know how to cook eggs…every way possible? Here are tutorials on the most popular ways to cook eggs:

How to make a fried egg

Dietary notes

This sunny side up eggs recipe is vegetarian, dairy-free, and gluten-free.

Frequently asked questions

What’s the difference between sunny side up and fried eggs?

Sunny side up eggs are cooked with the yolk unbroken, while fried eggs can have the yolk broken or cooked all the way through. Sunny side up eggs typically have a slightly runny yolk and crispy whites.

My yolk breaks when I make sunny side up eggs! How can I prevent that?

Fresh eggs with firm yolks are ideal for sunny side up. Crack the egg on a flat surface first to check for cracks. Use a gentle touch when sliding it into the pan.

What can I eat with sunny side up eggs?

Sunny side up eggs pair well with various breakfast sides:
Toast (perfect for soaking up the runny yolk!)
Bacon, sausage, or ham
Hash browns or home fries
Sautéed vegetables
Avocado toast

Are sunny side up eggs safe to eat?

Sunny side up eggs are generally safe as long as the whites are cooked through. However, if you’re concerned about consuming raw egg whites (due to a weakened immune system), consider cooking them to a firmer consistency.

Can I make sunny side up eggs with different types of pans?

While a non-stick pan makes flipping the eggs easier, you can use any pan with a good heat distribution. Cast iron skillets are a popular choice for achieving crispy whites.

Print
How to fry an egg

*Perfect* Sunny Side Up Eggs


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 3 minutes
  • Total Time: 3 minutes
  • Yield: 2 eggs

Description

Here’s how to make sunny side up eggs with a perfectly runny yolk! Eat them for breakfast, sandwiches, rice bowls, and more.


Ingredients

  • ½ tablespoon butter (or neutral oil for dairy-free)
  • 2 fresh eggs (fresh is best*)

Instructions

  1. In a large cast iron or non-stick skillet, melt ½ tablespoon butter over medium low heat until starting to foam (eggs are best on low to medium low heat**).
  2. Add the eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the white is firm but the yolk is still runny (do not flip). Remove to a plate and serve.

Notes

*Fresh eggs are best for frying because the whites hold their shape. The whites on older eggs tend to spread: simply use a spatula to pull back the egg whites towards the middle (it just won’t look as pretty!). 

**The slower the better with eggs: they can easily get overcooked. Note that if you’re cooking a second batch, you may need to lower the heat to avoid overcooking the egg since the skillet is already hot. 

This is the non-stick skillet we use. This is the cast-iron skillet we use.

  • Category: Essentials
  • Method: Stovetop
  • Cuisine: Eggs
  • Diet: Vegetarian

Porcupine Meatballs

These easy and flavorful Porcupine Meatballs are made with ground beef and rice, then simmered in a savory tomato sauce.

The post Porcupine Meatballs appeared first on Budget Bytes.

I don’t know how I let Beth talk me into making these porcupine meatballs, but I’m glad she did!😄 They’re incredibly tender, super flavorful, very filling, and so delicious! They were a hit in my house and my husband and kids absolutely loved them! And don’t let the name scare you, these meatballs are simply made with ground beef, rice, seasoning and a savory homemade tomato sauce. Adding in inexpensive rice is also a great way to stretch a pound of beef into more servings. And did I mention this meatball recipe is also perfect for meal prep!

Overhead view of porcupine meatballs on a serving plate with white rice and a fork cutting a meatball in half.

What Are Porcupine Meatballs?

Porcupine meatballs are an American comfort food dish that was popular during the Great Depression. During that time supply was limited and these porcupine meatballs only required a few basic ingredients like ground beef, rice, and tomato soup. Their funny name comes from their unique appearance. As the meatballs cook the rice begins to poke out of the side, resembling the look of a porcupine! Does anyone else remember these tasty little meatballs growing up?

Ingredients For Porcupine Meatballs

Here’s everything you need to make these easy porcupine meatballs:

  • Lean Ground Beef: I used 93% lean ground beef to reduce the amount of grease that collects inside the pot while the meatballs are cooking. But 85% lean should also work pretty well.
  • Long Grain White Rice: Rice is a key ingredient! Not only does it help bulk up the meatballs and makes them more filling, but it’s also how you get the classic porcupine look! You’ll want to use long-grain white rice for this recipe. 
  • Onion and Garlic: Onion and garlic creates a wonderful flavor base for the meatballs. 
  • Seasoning:  The meatballs are seasoned with Italian seasoning for lots of herbal flavor along with onion powder, garlic powder, salt and pepper.
  • Egg: The egg is used as a binder to help keep the meatballs from falling apart.
  • Tomato Sauce: Another key part of this meatball recipe is the delicious tomato sauce. Instead of just using a can of plain tomato sauce, I added Worcestershire sauce, garlic powder, and black pepper to add more depth of flavor. I also added a can of crushed tomatoes to thicken the sauce, a little bit of sugar to balance the acidity of the tomatoes, and water to help the rice cook. All together this sauce adds wonderful flavor to these porcupine meatballs!

Should You Cook The Rice First?

You may be wondering if you have to cook the rice first before adding it to the meatballs. The answer is no. Cooking the rice first just adds an extra step to the process, and I didn’t find it necessary. Using uncooked rice allows the rice to cook at the same time as the meatballs and soak up all the seasoning and flavors from the dish.

How To Store & Freeze Porcupine Meatballs

You can store any leftover cooked meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave for about 2 minutes, or until heated through.

If you want to freeze the meatballs, I suggest freezing them uncooked, then make the tomato sauce fresh when you need a quick weeknight dinner meal. To freeze uncooked meatballs, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag to store for up to three months. When you’re ready to cook them, thaw the meatballs in the fridge overnight, then simmer them in the sauce as directed.

Serving Suggestions

You can easily serve these porcupine meatballs with a simple side salad or caesar salad. We served them over a bed of rice, but mashed potatoes or pasta would also be good.

Overhead view of porcupine meatballs in a dutch oven covered in tomato sauce.
Overhead view of porcupine meatballs on a serving plate with white rice and a fork cutting a meatball in half.
Print

Porcupine Meatballs

These easy and flavorful Porcupine Meatballs are made with ground beef and rice, then simmered in a savory tomato sauce.
Course Dinner
Cuisine American, Italian
Total Cost $11.34 recipe / $1.89 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 (4 meatballs each)
Calories 191kcal

Equipment

Ingredients

Meatballs

Tomato Sauce

Instructions

  • In a small bowl, stir together the Italian seasoning, onion powder, garlic powder, salt, and black pepper.
  • Rinse the rice in cool water and drain well. Add the lean ground beef to a large bowl along with the rice, finely diced onion, minced garlic, egg, and the seasoning mixture.
  • Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
  • Divide and shape the meat mixture into 24 meatballs, about two tablespoons each. Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.
  • Now make the sauce. In a medium bowl combine the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, black pepper, garlic powder, and water. Mix all the ingredients together until well combined. Pour the tomato sauce mixture over the meatballs.
  • Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.
  • Serve over rice or mashed potatoes with fresh chopped parsley on top and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 4meatballs | Calories: 191kcal | Carbohydrates: 17g | Protein: 19g | Fat: 5g | Sodium: 685mg | Fiber: 1g
Overhead view of porcupine meatballs on a serving plate with white rice.

How to Make Porcupine Meatballs – Step by Step Photos

Overhead view of spice ingredients for porcupine meatballs.

In a small bowl, stir together 2 tsp Italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1/4 tsp freshly cracked black pepper.

Meat and ingredients for porcupine meatballs added to a large bowl.

Rinse 1/2 cup uncooked long grain white rice in cool water and drain well. Add 1 lb. lean ground beef to a large bowl along with the rice, 1/2 finely diced onion, 2 minced garlic cloves, 1 egg, and the seasoning mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.

Overhead view of meatballs being rolled and shaped.

Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.

Porcupine meatballs added to a dutch oven.

Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.

Overhead view of homemade tomato sauce ingredients in a medium bowl.

Now make the sauce. In a medium bowl combine one 15oz. can tomato sauce, one 15oz. can crushed tomatoes, 1 Tbsp Worcestershire sauce, 1 Tbsp sugar, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, and 1/2 cup water. Mix all the ingredients together until well combined.

Tomato sauce being poured over meatballs in the dutch oven.

Pour the tomato sauce mixture over the meatballs.

Cooked porcupine meatballs inside dutch oven.

Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.

Overhead view of porcupine meatballs on a serving plate with white rice and a fork cutting a meatball in half.

Enjoy by themselves or serve over extra rice or mashed potatoes and top with fresh chopped parsley. I’m a believer now Beth, you were right about this one!😄

Overhead view of porcupine meatballs in a dutch oven covered in tomato sauce.

The post Porcupine Meatballs appeared first on Budget Bytes.

Chicken Parmesan

Chicken parmesan is the ultimate comfort food– crispy, saucy chicken topped with melty cheese! So easy to make and guaranteed to be a hit.

The post Chicken Parmesan appeared first on Budget Bytes.

When I think of comfort food, I always think of chicken parmesan. It’s everything I want in a cozy meal– crispy, saucy chicken topped with melty cheese! This one-pan chicken parmesan recipe is so easy to make and guaranteed to be a hit. Served over spaghetti and topped with a healthy dose of parmesan cheese, it’s a recipe I come back to time and time again.

overhead view of 4 fried chicken breasts topped with marinara sauce, melted cheese, and parsley in a stainless skillet.

What Is Chicken Parmesan?

You’ll probably recognize Chicken Parmesan as a dish from every American-Italian restaurant menu. It is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or even provolone cheese.

Ingredients Needed

Here’s what you’ll need to make chicken parmesan:

  • Chicken Breasts: You’ll need 2 large chicken breasts for this recipe because each chicken breast will be sliced into 2 cutlets for 4 servings.
  • Breadcrumbs: We’re using plain breadcrumbs so we can season them to our liking and create a crispy breading on the chicken.
  • Grated Parmesan: You can use pre-grated or grate your own parmesan.
  • Seasonings: Garlic powder, Italian seasoning, salt, and freshly cracked black pepper season the chicken as well as the bread crumbs.
  • Egg: Egg helps adhere the breading to the chicken.
  • All-Purpose Flour: A bit of flour helps to thicken the sauce.
  • Cooking Oil: Any neutral oil that you like to cook with is fine.
  • Marinara Sauce: We like using our Homemade Marinara Sauce! But your favorite jarred sauce would work just fine.
  • Mozzarella Cheese: We used pre-shredded, but you’re welcome to shred your own! Low moisture, whole-milk mozzarella will work best here, as fresh mozzarella has a bit too much moisture. You can even use provolone cheese if you like.
  • Fresh Parsley: Totally optional, but it does add a lovely freshness at the end!

What To Serve With Chicken Parmesan

We recommend serving Chicken Parmesan with spaghetti marinara and a simple mixed greens salad. You can use store bought or our Homemade Marinara! You could also serve with Lemon Parsley Pasta and Homemade Garlic Bread.

Recipe Tips and Notes

  • Most chicken parmesan recipes will have you crisp up the chicken in a pan and then transfer it to the oven to finish cooking and melt the cheese. In this recipe, everything is done in the skillet to save time and clean up!
  • Make sure your pan is big enough to accommodate all of the chicken pieces (we used a 12-inch skillet) and you’ll need a lid that will fit the pan in order to melt the cheese and warm the marinara.
  • If you don’t have a lid or something to tent the pan with (tin foil should work as well!) You can transfer to a baking sheet lined with a rack and bake at 375°F for 10 minutes until the cheese is melted.
  • You’re welcome to warm up your marinara sauce before adding it to the chicken, but I find that it warms up enough while the cheese is melting.
overhead view of a serving of chicken parmesan over spaghetti with a side salad on a white plate.
overhead view of 4 fried chicken breasts topped with marinara sauce, melted cheese, and parsley in a stainless skillet.
Print

Chicken Parmesan

Chicken parmesan is the ultimate comfort food– crispy, saucy chicken topped with melty cheese! So easy to make and guaranteed to be a hit.
Course Dinner, Main Course
Cuisine Italian
Total Cost $10.61 recipe / $2.65 serving
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 4
Calories 570kcal

Ingredients

  • 2 boneless, skinless chicken breast (about 1.5 lbs) $6.75
  • 1 cup breadcrumbs $0.60
  • 1/3 cup grated parmesan cheese $0.67
  • 1 tsp garlic powder $0.10
  • 1 tsp Italian seasoning $0.10
  • 1 tsp salt $0.05
  • Freshly cracked pepper $0.02
  • 1 egg $0.17
  • 1/2 cup all-purpose flour $0.10
  • 1/4 cup cooking oil $0.15
  • 1/2 cup marinara sauce $0.35
  • 1 cup shredded mozzarella $1.25
  • 1 Tbsp chopped fresh parsley, optional $0.30

Instructions

  • Use a sharp knife to carefully filet the chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets.
  • Lightly season both sides of the chicken with a pinch of salt and pepper, Italian seasoning, and garlic powder.
  • In a wide shallow bowl or container, combine the bread crumbs, parmesan, garlic powder, Italian seasoning, salt, and some freshly cracked pepper.
  • In a separate wide shallow bowl or container, whisk the egg until smooth.
  • In a third shallow bowl, add the flour.
  • Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.
  • Heat the cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.
  • Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and ¼ cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.
  • Top the chicken with fresh chopped parsley (optional) and serve with spaghetti and additional marinara.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 570kcal | Carbohydrates: 36g | Protein: 41g | Fat: 29g | Sodium: 1402mg | Fiber: 2g
close up overhead view of a serving of chicken parmesan over spaghetti with a side salad on a white plate.

how to make Chicken Parmesan – step by step photos

4 seasoned chicken breasts on an orange cutting board.

Use a sharp knife to carefully filet 2 boneless, skinless chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets. Lightly season both sides of the chicken with a pinch of salt, pepper, Italian seasoning, and garlic powder.

an egg, flour, and seasoned breadcrumbs in separate white bowls.

In a wide shallow bowl or container, combine 1 cup breadcrumbs, 1/3 cup grated parmesan, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp salt, and some freshly cracked pepper. In a separate wide shallow bowl or container, whisk 1 egg until smooth. In a third shallow bowl, add 1/2 cup all-purpose flour.

dredging a chicken breast through egg, flour, and breadcrumbs in separate bowls.

Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.

4 fried chicken breasts in a stainless skillet.

Heat 1/4 cup cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.

4 fried chicken breasts topped with marinara sauce and shredded cheese in a stainless skillet.

Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and 1/4 cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.

parsley topped fried chicken breasts with marinara sauce and melted cheese in a stainless skillet.

Top the chicken with 1 Tbsp fresh chopped parsley (optional) and serve with spaghetti and additional marinara.

side view of a sliced serving of chicken parmesan on a bed of spaghetti with a side salad.

This chicken parmesan is the ultimate comfort meal!

The post Chicken Parmesan appeared first on Budget Bytes.

Chicken Fried Rice

Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too.

The post Chicken Fried Rice appeared first on Budget Bytes.

We’re all guilty of ordering Chinese takeout on a desperate night. But with this Chicken Fried Rice recipe, you won’t have to resort to that any longer! Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too. Easily stretch leftover rice and a single chicken breast into a budget-friendly and satisfying meal the whole family will love!

overhead view of chicken fried rice in a frying pan.

What is Chicken Fried Rice?

Chicken fried rice is a Chinese dish made with cooked rice that is stir-fried in a wok with chicken, vegetables, and eggs, and seasoned with a savory sauce. It’s extremely flexible and budget-friendly, which is why we love this dish! The recipe below is an American adaptation, using a skillet instead of a wok and ingredients that are easily sourced in most American grocery stores. If you are vegetarian, you can make this without the chicken, or try our Vegetable Fried Rice recipe!

Do I Need a Wok?

This recipe is designed to be made easily in a regular pan; however, we highly recommend using a nonstick pan over stainless steel. We found in testing that some of the eggs stuck to the bottom of the stainless steel pan and burned, adding an unpleasant flavor to the whole dish.

Ingredients for Chicken Fried Rice

Here’s what you’ll need to make chicken fried rice:

  • Chicken Breast: You’ll need 1 large boneless skinless chicken breast (about 2/3 lb.) for this recipe.
  • Oil: Toasted sesame oil adds a warm and nutty flavor, while cooking oil (we like canola or vegetable) helps everything cook without burning.
  • Soy Sauce: Adds rich, salty, umami flavor. If you’re gluten-free, you can use tamari or coconut aminos instead.
  • Garlic: Creates a savory and earthy base of flavor.
  • Ginger: Fresh ginger will create the best flavor, but paste or powder will also work.
  • Vegetables: We used green onions, carrot, red bell pepper, and frozen peas.
  • Eggs: Scrambled eggs help stretch this recipe, adding extra protein and healthy fats.
  • Cooked and Cooled Rice: To avoid clumpy or gummy fried rice, use rice that has been previously cooked and completely cooled.

What Else Can I Put In Chicken Fried Rice?

If you have any leftover veggies from previous dinners, you can chop them up and toss them in this tasty chicken fried rice. It’s also easy to grab a bag of frozen mixed vegetables (carrots, peas, corn, and green beans) to save on prep time!

How To Store Leftovers

Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat with a little bit of water added to rehydrate the rice. You can also sprinkle some water over individual portions and microwave in 30-second increments until warmed through.

chopsticks grabbing chicken fried rice from a black plate.
chopsticks grabbing a bite of chicken fried rice from a black plate.
Print

Chicken Fried Rice

Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too.
Course Dinner, Main Course
Cuisine Chinese
Total Cost ($4.74 recipe / $1.19 serving)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 500kcal
Author Jess Rice

Ingredients

  • 2 cloves garlic, minced $0.16
  • 1 tsp grated fresh ginger $0.10
  • 3 green onions, sliced $0.30
  • 1 carrot, diced small $0.16
  • 1 red bell pepper, diced $1.50
  • 1 cup frozen peas $0.50
  • 1 large boneless skinless chicken breast $2.62
  • 2 large eggs $0.46
  • 3 Tbsp cooking oil, divided $0.13
  • 3 Tbsp toasted sesame oil $0.96
  • 3 Tbsp soy sauce $0.15
  • 3 cups cooked and cooled rice $0.62

Instructions

  • Prepare the vegetables beforehand so they’re ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.
  • On a separate, clean cutting board, cut your chicken into ½ inch pieces so you get a little in every bite. Set aside (and wash your hands!)
  • Lightly whisk the eggs in a small bowl. Heat a large skillet over medium heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate off to the side.
  • Turn the heat up to medium-high. Add the diced carrots, stir, and cook for about two minutes. Next, add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.
  • Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the ½ inch pieces of chicken and completely cook through, about 4 minutes. Once the chicken is about ½ of the way cooked through (2-3 minutes), add the garlic and ginger and cook for an additional 2-3 minutes.
  • Then, add the cooked and cooled rice to the skillet. Stir and cook the chicken and rice together for about 2 minutes, or until the rice is heated through. Pour the soy sauce and toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.
  • Add the eggs and vegetables back to the skillet with the chicken and rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 44g | Protein: 23g | Fat: 26g | Sodium: 875mg | Fiber: 4g
close-up overhead view of chicken fried rice in a frying pan.

how to make Chicken Fried Rice – step by step photos

chopped vegetables for chicken fried rice on a cutting board.

Prepare the vegetables beforehand so they’re ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.

cubed chicken on an orange cutting board.

On a separate, clean cutting board, cut your chicken into ½ inch pieces so you get a little in every bite. Set aside (and wash your hands!)

cooked scrambled eggs in a frying pan.

Lightly whisk the eggs in a small bowl. Heat a large skillet over medium heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate off to the side.

diced vegetables in a frying pan.

Turn the heat up to medium-high. Add the diced carrots, stir, and cook for about two minutes. Next, add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.

cooked cubed chicken in a frying pan.

Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the ½ inch pieces of chicken and completely cook through, about 4 minutes. Once the chicken is about ½ of the way cooked through (2-3 minutes), add the 2 cloves of garlic and 1 tsp ginger and cook for an additional 2-3 minutes.

pouring soy sauce over cooked rice in a frying pan.

Then, add the cooked and cooled rice to the skillet. Stir and cook the chicken and rice together for about 2 minutes, or until the rice is heated through. Pour the 3 Tbsp soy sauce and 3 Tbsp toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.

sprinkling salt over chicken fried rice in a frying pan.

Add the eggs and vegetables back to the skillet with the chicken and rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

chopsticks grabbing a bite of chicken fried rice from a black plate.

This flavorful chicken fried rice is so much better than takeout!

The post Chicken Fried Rice appeared first on Budget Bytes.