Blueberry Sauce

Have you heard the good news? You can get this extraordinarily yummy blueberry sauce on your table in about fifteen minutes with very minimal effort.

The post Blueberry Sauce appeared first on Budget Bytes.

Want to kick your weekend breakfast table up 1,000 notches? You can make this extraordinarily yummy blueberry sauce in about fifteen minutes with very minimal effort. And you probably have all the ingredients you need in your pantry and your freezer. Yes, freezer. We’re using budget-friendly frozen blueberries to create the most indulgent topping for All. Of. The. Things.

Overhead shot of blueberry sauce in a serving bowl with lemon zest.

What You Need

This blueberry sauce recipe uses just four ingredients: blueberries, a little sugar, some cornstarch, and a lemon. That’s it!! And the results are BEYOND. (That’s my favorite place, BEYOND. It’s where all the good stuff happens!)

Is this the same thing as blueberry syrup?

Sauces and syrups are two different things. Syrup is a sugar solution that’s usually free of solids. A sauce is any liquid you put on your food. It can often contain solids. You can use this recipe to make a delicious blueberry syrup by straining the blueberries out of the sauce. I don’t know why you’d do that, but you’re allowed to make erratic decisions. I get it. One time I married a dude in front of an Elvis impersonator. (It didn’t turn out well. #obvi)

What pairs well with blueberry sauce?

I mean, I hate to get all Shakespearean here, but how do I count the ways?? This sauce can go on EVERYTHING. I can list a baker’s dozen just off the top of my head: pancakes, waffles, French toast, buttered toast, biscuits, cornbread, banana bread, ice cream, cheesecake, pound cake, oatmeal, yogurt, cottage cheese; you name it!

Overhead shot of blueberry sauce in a serving bowl with spoon in it.

Can I Use This Recipe With Other Berries?

You can absolutely sub blueberries with your favorite berry. Try strawberries, raspberries, blackberries, cranberries, and even pitted cherries. Choose your own adventure! (Please leave a comment if you remember that book series. I want to celebrate how old we are on a public forum.)

How To Store Blueberry Sauce

Store this sauce in your fridge in a squeaky clean airtight container. It will keep for up to 2 weeks. You can also freeze blueberry sauce. Store it in an airtight container with plastic or beeswax wrap directly on the surface of the sauce. It will keep for up to 3 months. Then, thaw it out in your refrigerator overnight. I recommend freezing it in 1 cup portions, so you’re only thawing as much as you need.

Overhead shot of blueberry sauce in a serving bowl with lemon zest.
Side shot of blueberry sauce in a serving bowl with spoon in it.

Blueberry Sauce

This extraordinarily yummy blueberry sauce is so easy to make you can get it on your table in fifteen minutes with just a few ingredients. Use it on All. Of. The. Things.
Course Breakfast, Dessert
Cuisine American
Total Cost ($4.54 recipe / $0.28 serving)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16 2 Tbsp each
Calories 37kcal
Author Monti – Budget Bytes

Ingredients

  • 2 cups frozen blueberries $3.99
  • 1/2 cup sugar $0.22
  • 1 lemon $0.30
  • 1 Tbsp corn starch $0.03
  • 3/4 cup water, divided $0.00

Instructions

  • Place a medium-sized pot over medium heat. Add the blueberries, the sugar, and 1/2 cup of the water. Stir to incorporate.
  • Use a vegetable peeler to zest the lemon in long strips. Then juice the lemon. Add the zest and just 1/2 tablespoon of the juice to the pot.
  • When the mixture comes to a boil, use a separate bowl to mix the cornstarch into 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the blueberries and stir until incorporated.
  • Continue to stir until the syrup in the blueberry sauce has thickened enough to coat the back of a spoon. Take the syrup off the heat, allow to cool, and remove the strips of lemon zest. It will thicken as it cools. Enjoy!

Nutrition

Serving: 2Tbsp | Calories: 37kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.1g | Sodium: 1mg | Fiber: 0.5g
Side shot of blueberry sauce in a serving bowl with spoon in it.

How to Make Blueberry Sauce – Step by Step Photos

Overhead shot of sugar and water being added to blueberries.

Place a medium-sized pot over medium heat. Add 2 cups of frozen blueberries, 1/2 cup sugar, and 1/2 cup of the water. Stir to incorporate.

Overhead shot of a hand holding a lemon while a second hand zests it.

While the blueberries come to a sputtering boil, use a vegetable peeler to zest the lemon in strips. Then juice the lemon. You will use 1/2 tablespoon of juice for this recipe. Reserve the rest for a different recipe.

Overhead shot of hand holding a spoon and mashing blueberries in a pot.

It will take about 7 to 10 minutes for the blueberry mixture to come to a sputtering boil. Once that happens, use a fork to mash the blueberries against the walls of the pan.

Overhead shot of lemon and cornstarch being added to blueberry sauce.

Add the 1/2 tablespoon of lemon juice and the lemon zest to the pan. Stir to incorporate. In a separate bowl, mix the tablespoon of cornstarch into the remaining 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the pan and stir until it is fully mixed in.

Overhead shot of blueberry sauce in a pan with finger checking sauce thickness on the back of a spoon.

Continue to stir the blueberry sauce until the syrup coats the back of a spoon. This will take about 3 to 5 minutes. When you drag your finger over the back of the spoon, it should leave a mark that the syrup does not seep back into. Take the sauce off the heat, allow it to cool. The sauce will thicken as it cools. Enjoy!

Overhead shot of blueberry sauce in a serving bowl.

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Cheesy Sausage Pasta

Cheesy Sausage Pasta is a quick and easy meal for quick weeknight dinners. Everything cooks in one pot for fast prep and minimum clean-up!

The post Cheesy Sausage Pasta appeared first on Budget Bytes.

This Cheesy Sausage Pasta is the dish that made me fall in love with one-pot pastas all those years ago. It’s fast, easy, SUPER flavorful, and because everything cooks in one pot, there’s barely anything to clean up after dinner. WIN. The flavorful combination of smoky sausage, spicy diced tomatoes with green chiles, and creamy Monterey Jack is simple but irresistible, and it cooks in about 30 minutes. That’s a winner in my book!

Originally posted 1-23-2010, updated 9-10-2022.

Overhead view of a skillet full of cheesy sausage pasta.

What’s in Cheesy Sausage Pasta?

This recipe was inspired by an absolutely mouth-watering photo I saw on Pinterest, which was this Spicy Sausage Pasta from KevinandAmanda.com. But, of course, I made some changes to fit the ingredients I had on hand. I nixed the heavy cream in the original recipe because I figured that between the cheese and sausage, there’d be plenty of fatty goodness going on. My version ended up being rich, but not so much so that you’ll feel super weighed down. I also added fresh spinach because I have a HUGE bag in my fridge just waiting to be used up. Plus, I felt that the recipe needed a little green.

What Else Can I Add?

Some other vegetable options for this recipe are bell peppers or broccoli, both of which go great with smoked sausage. If you want to add bell peppers, dice them up and saute them with the onions in the beginning. If you want to add broccoli, cut it into very small florets and add it with the pasta so that the broccoli can simmer a little bit and soften. There are so many different ways you can take this recipe… I’m excited to hear what you come up with!

What Type of Pasta to Use

This recipe works great with any short pasta shape (bowties, penne, rotini, etc.). I originally used campanelle (my favorite frilly flower shaped pasta), but I couldn’t find any this time around so I decided to go with wide egg noodles. One note: If you are using regular pasta (not egg noodles, which are a little more delicate), you may need slightly more broth.

Can I Use a Different Cheese?

I particularly love Monterey Jack cheese for this recipe because it melts into a super creamy texture that kind of mixes into the sauce for a super creamy finish…without adding any cream. Other cheeses will also taste great, but they probably won’t have the same creamy finish. You can try cheddar, mozzarella (aim for whole milk mozzarella instead of part-skim), or even a sprinkle of crumbled feta. And remember, pre-shredded cheese won’t melt nearly as well as cheese you shred yourself! ;)

Close up side view of cheesy sausage pasta in the skillet.

Cheesy sausage pasta on a plate with a black fork, on a bamboo mat.

Cheesy Sausage Pasta

Cheesy Sausage Pasta is a quick and easy meal for quick weeknight dinners. Everything cooks in one pot for fast prep and minimum clean-up!
Course Dinner, Main Course
Cuisine American
Total Cost $7.07 recipe / $1.77 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 538kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.38
  • 7 oz. smoked sausage $1.75
  • 1 Tbsp cooking oil $0.04
  • 1 10oz. can diced tomatoes with green chiles (Rotel) $1.00
  • 8 oz. wide egg noodles* $1.40
  • 1.5 cups chicken broth $0.20
  • 3 cups fresh spinach $0.85
  • 1 cup shredded Monterey Jack $1.25
  • 1 green onion, sliced $0.20

Instructions

  • Dice the onion and slice the sausage into rounds.
  • Add the cooking oil and sausage to a large skillet and cook over medium heat until the sausage is well browned. If there is excess fat in the skillet, drain it off before moving to the next step.
  • Add the diced tomatoes with green chiles (with juices), uncooked pasta, and chicken broth. Stir until everything is evenly combined. It's okay if the broth does not fully cover the pasta.
  • Place a lid on the skillet and allow the broth to come up to a boil. When it reaches a boil, turn the heat down to medium-low and let the pasta simmer for about 10 minutes, or until tender. Stir the pasta occasionally, replacing the lid each time.
  • Once the pasta is cooked and only a small amount of saucy liquid remains, it's time to add the spinach to the skillet. Gently stir the fresh spinach into the pasta, allowing the residual heat to wilt the spinach.
  • Once the spinach has wilted, top the pasta with Monterey Jack cheese. Place the lid back on the skillet and let the pasta heat over low until the cheese is melted and creamy.
  • Sprinkle the sliced green onions over top just before serving.

Notes

*If using regular pasta (not egg noodles), increase the broth to 2 cups.

Nutrition

Serving: 1serving | Calories: 538kcal | Carbohydrates: 48g | Protein: 23g | Fat: 28g | Sodium: 956mg | Fiber: 4g

Cheesy sausage pasta on a plate with a black fork, on a bamboo mat.

How to Make Cheesy Sausage Pasta – Step By Step Photos

Diced onion and sliced sausage on a cutting board.

Dice one yellow onion and slice about 7oz. smoked sausage (half of a 14oz. link—you can freeze the rest!) into medallions.

Browned sausage in a skilet.

Add the sausage and 1 Tbsp cooking oil to a large skillet and cook over medium heat until the sausage is well browned. If there’s a lot of excess fat in the skillet, drain it off before proceeding to the next step.

Sautéed onions in the skillet with sausage.

Add the onions to the skillet with the sausage and continue to sauté until the onions have softened. Allow the moisture from the onions to dissolve any browned bits off the bottom of the skillet.

Pasta, tomatoes, and broth added to the skillet.

Add one 10oz. can of diced tomatoes with green chiles (like Rotel), 8 oz. pasta, and 1.5 cups chicken broth. If you’re using regular pasta (not egg noodles), increase to 2 cups broth.

Lid being placed on the skillet.

Stir everything together until well combined. Place a lid on the skillet and allow the broth to come up to a boil. Once boiling, reduce the heat to medium-low and let the pasta simmer for about 10 minutes, stirring occasionally (replacing the lid each time). Make sure the broth maintains a simmer.

Cooked pasta pushed to the side of the skillet with the spatula.

While the pasta is cooking, shred about 1 cup of Monterey Jack cheese and slice one green onion. When the pasta is tender and only a small amount of saucy liquid remains in the skillet, it’s time to add the spinach.

Wilted spinach stirred into the pasta.

Add about three packed cups of fresh spinach to the skillet and carefully stir until the hot pasta wilts the spinach.

Cheese being added on top of the pasta.

Add one cup of shredded Monterey Jack cheese on top of the pasta. Place the lid on the skillet and let it heat over low for a few minutes, or just until the cheese is melted and creamy.

Finished pasta topped with sliced green onions.

Top the finished pasta with the sliced green onions and serve hot!

Close up overhead view of Cheesy Sausage Pasta in the skillet.

Soooo cheeessyyyy. 🤤

Try These Other One Pot Pasta Recipes:

Creamy Spinach and Sausage Pasta is an easy one pot meal for quick weeknight dinners. BudgetBytes.com

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How To Make Sour Cream

If you’ve run out of sour cream and don’t want to run to the store for more- you can make it at home with just two ingredients and a little upper body strength!

The post How To Make Sour Cream appeared first on Budget Bytes.

There’s nothing worse than being in the middle of a recipe that calls for sour cream and opening up the tub only to find it’s almost empty or worse- there’s mold all over it. Luckily, if you’re out of sour cream, you can make your own! All you need is two ingredients and a lot of upper body strength. (I’m exaggerating about the need for muscle tone. I can do it, and I haven’t worked out since the 90s.)

What is sour cream?

First things first- there are two types of sour cream: cultured and acidified. Without getting too sciency, cultured sour cream is made with bacteria, while acidified sour cream is made with an acid. Fun fact: many store-bought sour creams aren’t made from cream at all. They’re made with milk that’s thickened with artificial ingredients. Homemade sour cream doesn’t have artificial thickeners so it will be a little runnier than what you’re used to, but the flavor will be spectacular!

Making Sour Cream From Scratch

Since you probably don’t have a vial of lactic bacteria in your pantry, you’ll need heavy cream and an acid. I like using vinegar, but you can also use lemon juice or buttermilk. You’ll also need a mason jar or another air-tight container. To make sure the container is squeaky clean, boil it for a few minutes, let it cool, and then add your cream and acid. Then cover and shake it (or blend it) until it thickens. That’s it. You’ve made sour cream.

To Ferment Or Not To Ferment

I’m a pretty impatient person, so if I’m using the sour cream for a batter or a dip, I add it a few minutes after I’ve made it because its primary purpose is to add creaminess and flavor. It’s not the star of the show; it’s a background singer. (Like the one chick in Destiny’s Child whose name no one ever remembers.) Now, if it’s the Beyonce of your dish, you’ll want to let it sit for a day on your counter to let the cream ferment and thicken and then refrigerate. To keep it 100, I usually skip fermenting it and just put it in the fridge to thicken overnight. It still tastes great.

How long does it last?

That depends on you. It’s best to store the sour cream in the back of your fridge, not the fridge door, where temperatures fluctuate. If you clean your container well and keep the sour cream at 40 degrees, it should last about two weeks. To keep it fresher longer, store it upside down so it isn’t affected by air. When the cream falls to the lid of the jar, it creates a vacuum, which slows down mold and bacteria growth. You can use this nifty trick on all dairy products that come in a container or a jar. I’m looking at you, cottage cheese.

Some of the things you can make with sour cream

Don’t limit your sour cream to just a topping for baked potatoes or a heap of nachos. It works magic in all sorts of dishes. You can use it in sweet and savory preparations to add tang, moisture, and tenderize. It’s the little cream that could.

Overhead shot of a wooden bowl with sour cream in it that's topped with chives and is surrounded by potato chips.

How To Make Sour Cream

If you've run out of sour cream and don't want to run to the store for more—you can make it at home with just two ingredients: heavy cream and vinegar!
Course condiment
Total Cost $1.42 recipe
Prep Time 5 minutes
Resting Time 12 hours
Total Time 12 hours 5 minutes
Servings 1 cup
Calories 812kcal
Author Monti – Budget Bytes

Ingredients

  • 1 cup heavy cream $1.40
  • 1 Tbsp vinegar $0.02

Instructions

  • Add the cream to a mason jar or other airtight container.
  • Add the vinegar to the cream.
  • Close the container and shake it for a minute or two, until the cream thickens.
  • Use the cream right away or leave the jar on your counter overnight to ferment and thicken.*

Notes

*Leave it out on your counter overnight if you want tangier, thicker sour cream. I usually shake it and pop it in the fridge, where it will thicken in a few hours.

Nutrition

Serving: 1cup | Calories: 812kcal | Carbohydrates: 7g | Protein: 7g | Fat: 86g | Sodium: 65mg

How to Make Sour Cream – Step by Step Photos

Add the cream to a mason jar or other airtight container.

Add the vinegar (or lemon juice) to the cream.

Close the container and shake it for a minute or two until the cream thickens.

Use the cream right away or leave the jar (with the mouth covered in cheesecloth or other lightweight cloth and secured with a rubberband) on your counter overnight to ferment and thicken.

Overhead shot of a wooden bowl with sour cream in it that's topped with chives and is surrounded by potato chips.

Now your deliciously fresh homemade sour cream is ready to use in your favorite recipe!

Here are some great recipes to use up your sour cream:

Looking for more easy how-to’s? Check these out:

The post How To Make Sour Cream appeared first on Budget Bytes.

Succotash

Succotash is a simple and colorful side dish made with corn and lima beans that is savory, subtly sweet, and full of delicious flavor.

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If you’re looking for a simple, hearty, and inexpensive side dish that you pair with just about any meal, you’ve got to try succotash. This colorful mix of corn, lima beans, and tomatoes has a natural subtle sweetness balanced with savory broth, herbs, and a creamy butter finish. It’s one of those combinations that is so simple, but you won’t be able to stop shoveling it into your mouth, forkful after forkful.

Succotash in a skillet with a wooden spoon, garnished with parsley.

What is Succotash?

Succotash is a simple dish of stewed corn and beans that originated with the Narragansett people in what is now the New England region of the U.S. The Narragansett called the dish sahquttahhash, or “broken corn kernels”, and introduced it to colonists in the 17th century when it likely took on its current name. Over the centuries the dish has taken many forms and has become part of classic southern cuisine in the U.S. The version you’ll find below is simple, delicious, and most importantly budget-friendly!

What’s in Succotash?

Succotash can take many forms, but the common thread between most versions is a combination of corn and lima beans stewed together with other vegetables, herbs, and sometimes a fatty meat. My version is very simple with corn, lima beans, tomatoes, and onions, all stewed together in a little bit of chicken broth and finished with a little creamy butter.

Some people love to add a little bacon or salt pork to their succotash to give it an extra flavor punch. Other vegetables that can be commonly found in succotash include red bell pepper, okra, squash, and garlic.

What to Serve with Succotash

Succotash is a very versatile side dish and can be served alongside any grilled meat, baked fish, or pork chops. Succotash would also be great to add to a bowl meal, or just it as a bed on your plate for some Garlic Butter Shrimp. YUM!

Overhead view of a bowl of succotash with a black spoon.
Overhead view of a skillet full of soccotash.

Succotash

Succotash is a simple and colorful side dish made with corn and lima beans that is savory, subtly sweet, and full of delicious flavor.
Course Dinner, Side Dish
Cuisine American
Total Cost $5.46 recipe / $0.55 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 ½ cup each
Calories 128kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.38
  • 4 Tbsp butter, divided $0.50
  • 1 12oz. bag frozen lima beans $1.69
  • 1 12oz. bag frozen sweet corn $1.25
  • 1 cup chicken broth* $0.13
  • 1/2 tsp dried thyme $0.05
  • 1/4 tsp black pepper $0.02
  • 1 tsp salt, divided $0.05
  • 1 large tomato $1.29
  • 1 Tbsp chopped parsley $0.10

Instructions

  • Dice the yellow onion and add it to a skillet with 2 Tbsp butter. Sauté the onion in the butter over medium heat until the onion has softened.
  • Add the lima beans, corn, broth, thyme, pepper, and ½ tsp salt to the skillet. Stir to combine and allow the broth to come up to a simmer. Let the corn and beans simmer in the broth, without a lid, stirring occasionally, for 10 minutes.
  • While the corn and lima beans are simmering, dice the tomato. Add the diced tomato to the skillet and simmer for an additional five minutes.
  • Give the mixture a taste and add more salt to your liking (I added an extra ½ tsp salt). Add the remaining 2 Tbsp butter and stir until they are melted in.
  • Top the succotash with chopped fresh parsley and another pinch of black pepper. Enjoy hot!

Notes

*Make this recipe vegetarian by substituting vegetable broth.

Nutrition

Serving: 0.5cup | Calories: 128kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Sodium: 377mg | Fiber: 3g
A spoonful of succotash held close to the camera.

How to Make Succotash – Step by Step Photos

Sautéed onions in a skillet.

Begin by dicing one yellow onion. Add the onion and 2 Tbsp butter to a large skillet and sauté over medium heat until the onions are softened.

Corn, lima beans, spices, and broth being poured into the skillet.

Add one 12oz. bag of frozen lima beans, one 12oz. bag of frozen sweet corn, ½ tsp dried thyme, ¼ tsp black pepper, ½ tsp salt, and 1 cup chicken broth. Stir to combine. Allow the broth to come up to a simmer, then simmer the corn and beans in the broth, without a lid, for 10 minutes, stirring occasionally.

Diced tomatoes being stirred into the skillet.

While the corn and beans are simmering, dice one large tomato (or 2 small tomatoes). Stir the diced tomatoes into the skillet then continue to simmer, without a lid and stirring occasionally, for an additional 5 minutes.

More butter added to the skillet.

Taste the mixture and add more salt to taste (I added another ½ tsp). Finally, add two more tablespoons of butter and stir them in until melted.

Finished succotash topped with parsley and pepper.

Garnish the finished succotash with fresh chopped parsley and a little more freshly cracked pepper.

Side view of a bowl of succotash with a spoon.

Enjoy hot!

Try These Other Easy Veggie Side Dishes

The post Succotash appeared first on Budget Bytes.

Air Fryer Cinnamon Toast

Did you know you can make the crunchiest cinnamon toast ever in an air fryer? Buttery, and so decadent, for pennies! This one’s a keeper.

The post Air Fryer Cinnamon Toast appeared first on Budget Bytes.

Why yes, you can make cinnamon toast in an air-fryer, and I’ve got the easiest recipe for you! Just five ingredients and a few minutes are all that separate you from the most decadent, buttery, cinnamon dream bite ever. (Yes, I categorize bites. And on a scale of 1 to 10, this one’s an 11.) I will warn you now, once you start making air-fryer cinnamon toast, it’ll be hard to start your day with anything else.

Overhead shot of hand holding cinnamon toast over a white plate.

What is cinnamon toast?

Here’s a little fun history for you: cinnamon toast has been around for almost 600 years. It started as a budget-friendly alternative to french toast in Europe and that’s why we still love it today. Cinnamon toast is so loved that it even spawned a cereal (Cinnamon Toast Crunch), and if you’re a fan of that, you will LOVE this recipe.

What is Cinnamon Toast Made Of?

Cinnamon toast is made with just four ingredients: bread, butter, sugar, and cinnamon. But the combination is so good that they transformed into a supergroup, like the Beatles. (If you don’t know who the Beatles are, please don’t tell me, because I will cry.)

Through rigorous testing (I love my job), I’ve discovered that the trick to cinnamon toast perfection is making sweetened cinnamon butter with a few drops of vanilla. The vanilla is optional, but it gives the toast a little something extra. (PS I am not claiming to have invented cinnamon butter. Just that I ate way too many pieces of cinnamon toast while testing this recipe and the one with vanilla was my fave. Ok? Don’t come for me.)

Can’t I just use my toaster?

What you’re looking for in a perfect bite of cinnamon toast is a thunderous crunch that gives way to a buttery, gooey center. Unfortunately, you cannot achieve this heightened level of yum by simply toasting your bread, buttering it, and sprinkling it with cinnamon and sugar. You’ll only have flavor on the top of your toast, not throughout, and while it will be good, it won’t be BEYOND. And don’t we all need a little BEYOND in our lives?

Why make cinnamon toast in an air fryer?

When you pop the buttered toast into your air fryer, hot air circulates all over it. This not only browns your butter, giving you hints of hazelnut, but it also blooms the cinnamon, releasing citrusy notes. The butter melts into every nook and cranny of that piece of toast, which soaks it up like a sponge. The results? THE MOST AMAZING crispy outer layer, giving way to a decadent, buttery center. BRB. I’m going to make a slice while you check out the recipe.

Overhead shot of cooked cinnamon toast ripped and served on a white plate.
Overhead shot of hand holding cinnamon toast over a white plate.

Air Fryer Cinnamon Toast

Make the crunchiest cinnamon toast ever with the help of an air fryer. You'll have a buttery decadent breakfast in minutes, and for pennies! This one's a keeper.
Course Breakfast
Cuisine American
Total Cost ($0.43 recipe)
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1
Calories 350kcal
Author Monti – Budget Bytes

Ingredients

  • 1 slice bread $0.13
  • 2 Tbsp salted butter $0.25
  • 4 drops vanilla extract $0.02
  • 1 1/2 Tbsp sugar $0.02
  • 1/2 tsp cinnamon $0.01

Instructions

  • Add room temperature butter, vanilla, sugar, and cinnamon to a small bowl.
  • Mix until incorporated.
  • Spread half of the butter on one side of your slice of bread. Make sure to cover the slice from corner to corner.
  • Air fry for five minutes.
  • Take the toast out and spread the remaining butter on the other side, again corner to corner.
  • Air fry for five minutes.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 32g | Protein: 3g | Fat: 24g | Sodium: 313mg | Fiber: 2g
Overhead shot of air fried cinnamon toast on white plate.

How to Make Air Fryer Cinnamon Toast – Step by Step Photos

Overhead shot of cinnamon, butter, and sugar in a small bowl with a spoon in it.

Add room temperature butter, vanilla, sugar, and cinnamon to a small bowl.

Overhead shot of spoon mixing cinnamon, butter, and sugar in a small bowl.

Mix until incorporated. The butter should look whipped.

Knife spreading cinnamon butter on slice of bread on a white plate.

Spread half of the butter on one side of the slice of bread. Make sure to cover the slice from corner to corner.

Overhead shot of one side of cooked cinnamon toast in an air fryer basket.

Air fry for five minutes.

Knife spreading cinnamon butter on slice of bread on a white plate.

Take the toast out of the air fryer and spread the remaining butter on the other side, again corner to corner.

Overhead shot of cooked cinnamon toast in an air fryer basket.

Air fry for 5 minutes. Enjoy!

Overhead shot of air fried cinnamon toast on white plate.

Want more quick breakfast ideas? Check these recipes out:

The post Air Fryer Cinnamon Toast appeared first on Budget Bytes.

Avocado and Tomato Salad

This simple avocado and tomato salad is a chunky mix of all of summer’s fresh flavors, like tomato, avocado, lime, and cilantro.

The post Avocado and Tomato Salad appeared first on Budget Bytes.

Guacamole is one of my most favorite foods ever, but avocados can get really pricey. So when I’ve got that guac craving I mix up a batch of this simple avocado and tomato salad. It has all the same amazing flavors as guacamole, but with a slightly different ratio of ingredients to make it a bit more budget-friendly. This salad is so good that I love to spoon it over everything–eggs, chicken, fish, green salads, tortilla chips, and sometimes I just scoop it up right out of the bowl with a spoon. 😅

Originally posted 3/31/2010, updated 8/31/2022.

A chip dipping into a bowl of avocado and tomato salad on a yellow background.

Keeping it Budget-Friendly

Avocados are definitely one of the higher-priced items in the produce aisle, so we’re using Budget Bytes principle #2, Use Ingredients Wisely, to help keep the price of this recipe in check. Whenever you use a higher-priced ingredient make sure to bulk up the recipe with plenty of lower-priced ingredients to help stretch the cost over more servings. For this recipe, I’ve bulked it up with plenty of Roma tomatoes to make those avocados go twice as far.

What Else Can I Add?

I love this salad because it’s not only great as-is, but you can take it in so many other directions. If you want to bulk it up even more by adding some more inexpensive ingredients, try adding some rinsed and drained black beans or thawed frozen corn kernels. You can also make it similar to ceviche by adding some boiled shrimp (whole or chopped).

How to Serve Avocado and Tomato Salad

Whenever I make this salad, I literally put it on everything. It’s good on chicken and fish, I pile it onto scrambled or fried eggs, I scoop it up with tortilla chips, and I also use it as a topper for a big bowl of salad. And sometimes I just serve it on my plate with dinner as its own stand-alone side dish!

How Long Does it Last?

To be honest, I’ve always eaten this entire batch within about 2-3 days, so I’m not sure how it holds up past that point. The lime juice in the salad helps keep the avocados from turning too brown, although their color does become less vibrant as it sits in the refrigerator and everything does soften a bit. That being said, the flavors in the salad begin to blend as it refrigerates and I think it’s absolutely wonderful the next day! So, if I were making this for company I’d definitely assemble it just before serving. If I was making it for myself I’d happily gobble up the leftovers over the next couple of days.

close up side view of a bowl full of avocado and tomato salad.

Overhead view of a bowl full of avocado and tomato salad.

Avocado and Tomato Salad

This simple avocado and tomato salad is a chunky mix of all of summer's fresh flavors, like tomato, avocado, lime, and cilantro.
Course Appetizer, Dip, Side Dish
Cuisine Southwest
Total Cost $6.13 recipe / $1.02 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 ½ cup each
Calories 194kcal
Author Beth - Budget Bytes

Ingredients

  • 3 avocados $3.75
  • 3 small tomatoes $1.08
  • 1/4 red onion $0.11
  • 1 clove garlic $0.08
  • 1 jalapeño $0.18
  • 1/4 bunch cilantro $0.23
  • 1 Tbsp olive oil $0.08
  • 1 lime $0.59
  • 1/2 tsp salt $0.03

Instructions

  • Dice the avocados and tomatoes. Finely dice the red onion and jalapeño (seeds removed). Mince the garlic, and roughly chop the cilantro.
  • Add the avocados, tomatoes, jalapeño, red onion, garlic, and cilantro to a large bowl. Drizzle the olive oil over top. Juice the lime and add about 1 Tbsp to the salad to start, along with ¼ tsp salt.
  • Give the salad a brief stir, then taste and add more lime juice and salt to your liking. I ended up using 2 Tbsp lime juice total and ½ tsp salt. Enjoy immediately or refrigerate until ready to serve.

Nutrition

Serving: 0.5cup | Calories: 194kcal | Carbohydrates: 12g | Protein: 3g | Fat: 17g | Sodium: 204mg | Fiber: 7g

How to Make Avocado and Tomato Salad – Step by Step Photos

Avocado and tomato salad ingredients on a cutting board.

For this recipe, you’ll need 3 avocados, 3 small tomatoes, ¼ of a red onion, 1 clove of garlic, ¼ bunch of cilantro, 1 lime, and one jalapeño (oops, forgot to add that one to the pic!). 

Prepped salad ingredients in the bowl, oil being drizzled over top.

Dice the avocado and tomatoes. Finely dice the red onion and jalapeño (seeds removed). Mince the garlic, and roughly chop the cilantro. Add the avocado, tomato, jalapeño, onion, and garlic to a large bowl. Juice the lime and add 1 Tbsp of the juice to the bowl along with 1 Tbsp olive oil, and ¼ tsp salt.

Stirred avocado tomato salad in the bowl.

Give everything a brief stir to combine, then taste and add more salt or lime if desired. I ended up using ½ tsp salt and 2 Tbsp lime juice total.

A chip dipping into a bowl of avocado and tomato salad.

Serve the salad with your favorite meal or just enjoy it straight out of the bowl (with or without chips)!

 

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Vanilla Pudding

The hardest thing about making vanilla pudding from scratch is not eating it all at once. Drop the instant pudding mix and try this recipe!

The post Vanilla Pudding appeared first on Budget Bytes.

The hardest thing about making this dreamy vanilla pudding from scratch is not eating it all in one sitting. Drop the instant pudding mix and try this easy homemade pudding STAT! All you need is a few minutes and a handful of ingredients to make this ultra-creamy, luscious dessert.

Overhead shot of vanilla pudding in a white bowl with whipped cream on top and cut strawberries on the counter.

I’m just blown away by the price point on this ultra-easy to make, luscious dessert. I can make almost 4 cups of pudding for a little below $3. Which means I can make a double batch and stash half of it to gobble down by myself while I’m watching the ladies on The Bachelorette make bad decisions. Perfection.

What Is Vanilla Pudding Made Of?

Traditionally you make vanilla pudding with whole milk, a little sugar, and, of course, vanilla. But if that’s all you used, you’d be left with a bowl of vanilla milk. Pudding needs to have body! While you can use flour to thicken a pudding, I prefer corn starch which also adds a glossy finish. Egg yolks give the pudding its buttery hue while adding richness and helping it set. 

Do I have to use whole milk for pudding?

You need the fat content of whole milk to create the creamy mouth feel of a proper pudding. You can use 2% if that’s all you have, but I would add an extra tablespoon of butter to the party to compensate for the fat loss. I know many of you can’t do dairy, so feel free to substitute whole milk with coconut milk, which has higher fat content than other milk alternatives. You can also replace the butter with vegan butter.

Help! My Pudding Is Lumpy!

Life happens, and so does lumpy pudding. To prevent lumps, use a pot with rounded sides so your whisk can tuck into the edges. If you use a pot with straight sides, the whisk can’t get into the corners, and you’ll get thick pasty bits that can also scorch. It’s also important to temper your eggs, which is just chef-speak for bringing the temperature of the egg yolks up little by little, so they don’t scramble. Keep away from high heat, period.

Side view of white bowl of vanilla pudding with a spoon coming out of it with strawberries and two other bowls of pudding in the background.

Vanilla Pudding Toppers

While this creamy dessert is fantastic as is, you can embellish it with all sorts of ingredients to transform it into something even more impressive. 

  • Vanilla pudding pairs perfectly with fresh fruit, especially berries.
  • Layer it with vanilla wafers, sliced bananas, and whipped cream for a southern-style banana pudding. 
  • Add diced granny smith apples, chopped Snickers bars, and whipped cream to create a Snickers salad for a midwestern twist. 
  • Swirl in a bit of dulce de leche and chopped shortbread cookies, like I do, because my sweet tooth is so large it rides shotgun.

Storing Leftovers

When storing vanilla pudding, the most crucial step is to cover the surface with plastic film, so the pudding isn’t exposed to air, which will cause it to develop a thick skin. Great for work meetings, not so much for pudding.

You can store the pudding in an airtight container in the fridge for up to a week. It keeps in the freezer for up to three months. If you want to go all out, pour it into popsicle molds and enjoy it as a frozen treat.

Overhead shot of vanilla pudding in a white bowl topped with a dollop of whipped cream and surrounded by strawberries.
Side shot of white bowl of vanilla pudding with two other bowls and cut strawberries in the background.

Vanilla Pudding

The hardest thing about making vanilla pudding from scratch is not eating it all at once. Drop the instant pudding mix and try this recipe!
Course Dessert
Cuisine American
Total Cost $2.79 recipe / $0.70 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 3/4 cup each
Calories 350kcal
Author Monti – Budget Bytes

Ingredients

  • 1/2 cup sugar $0.12
  • 3 Tbsp corn starch $0.09
  • 3 cups whole milk $0.73
  • 3 large egg yolks $0.60
  • 1 1/2 tsp vanilla extract $0.87
  • 3 Tbsp salted butter $0.38

Instructions

  • Add the sugar and cornstarch to a medium-sized pot. Mix them together and set the pot over medium heat.
  • Add the milk and stir constantly until it comes to a boil. Continue stirring for 1 minute longer.
  • The milk should be thick enough to coat the back of wooden spoon. Take the mixture off the heat.
  • Beat the egg yolks. Whisk one tablespoon of the hot milk into the beaten egg yolks.
  • Continue to whisk in the milk, tablespoon by tablespoon, until the egg mixture is very warm.
  • Set the remaining pot of milk over medium heat and whisk in the warmed egg mixture. Bring the pudding to a boil while stirring constantly. Continue stirring for 1 minute longer.
  • Take the pudding off the heat. Add the vanilla and the butter. Stir until the butter has melted.
  • Strain the pudding through a fine mesh sieve.
  • Add the strained pudding to a large bowl. Serve warm or cover with plastic film touching the pudding's surface and store in the refrigerator until the pudding has cooled.

Nutrition

Serving: 0.75cup | Calories: 350kcal | Carbohydrates: 40g | Protein: 8g | Fat: 18g | Sodium: 144mg | Fiber: 0.1g
Side shot of white bowl of vanilla pudding with two other bowls and cut strawberries in the background.

How to Make Vanilla Pudding – Step by Step Photos

Overhead shot of sugar and cornstarch in a pot.

Add the sugar and cornstarch to a medium-sized pot with rounded edges. Mix them together and set the pot over medium heat.

Overhead shot of milk being poured into dry ingredients in a pot.

Add the milk and stir constantly until it comes to a boil. Continue stirring for 1 minute longer.

Overhead of a wooden spoon comin out of a pot with milk that has thickened on it.

The milk should be thick enough to coat the back of wooden spoon. Take the mixture off the heat.

Overhead shot of egg yolks being tempered in a white ramekin with a spoon stirring it.

Beat the egg yolks. Whisk one tablespoon of the hot milk into the beaten egg yolks. Continue to whisk in the milk, tablespoon by tablespoon, until the egg mixture is very warm.

Overhead shot of tempered egg yolks being stirred into pudding in a pot.

Set the remaining pot of milk over medium heat and whisk in the warmed egg mixture. Bring the pudding to a boil while stirring constantly. Continue stirring for 1 minute longer.

Overhead shot of vanilla and butter being stirred into pudding in a pot.

Take the pudding off the heat. Add the vanilla and the butter. Stir until the butter has melted.

Overhead shot of vanilla pudding being strained through a fine mesh sieve into a white bowl.

Strain the warm pudding through a fine mesh sieve.

Overhead shot of vanilla pudding in a white bowl with plastic film on top.

Add the pudding to a large bowl and cover it with plastic film touching the pudding’s surface.

A bowl of refrigerated vanilla pudding.

Store in the refrigerator until the pudding has cooled.

Overhead shot of vanilla pudding in a white bowl with whipped cream on top and cut strawberries on the counter.

Portion the pudding into four serving bowls and enjoy as is, or top with homemade whipped cream.

Other Desserts You Can Make For Under $1 A Serving:

Try these wide-open bags of deliciousness without breaking the bank!

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Baked Zucchini Fries

Baked Zucchini Fries make a delicious snack or side dish and are the perfect way to use up that extra bumper crop of summer zucchini.

The post Baked Zucchini Fries appeared first on Budget Bytes.

Zucchini is one of my favorite summer vegetables. It’s cheap (especially if you have a friend or neighbor who is growing it), versatile, and totally delicious. So if you’re looking for extra ways to use up your summer zucchini, you’ve got to give these Baked Zucchini Fries a try. They’re crispy on the outside but creamy and delicious on the inside! Eat them plain or dip them into your favorite pizza sauce or marinara sauce.

Originally posted 7-28-2012, updated 8-12-2022.

Close up of a baked zucchini fry being dipped into a cup of pizza sauce.

Are Zucchini Fries Crispy?

Zucchini is a high water content vegetable, so it tends to get very soft when cooked. To counteract that, we’ve cut the zucchini into smaller pieces to allow for more evaporation and coated the fries in a crispy combination of panko breadcrumbs and Parmesan. The result is a zucchini fry that is crispy and tasty on the outside, but soft and creamy on the inside.

Do I Have to Use Panko?

I highly suggest sticking with panko breadcrumbs here instead of regular breadcrumbs because their light texture and larger pieces help make the zucchini fries extra crispy. Regular breadcrumbs tend to be smaller pieces and a bit more dense, which will produce a harder shell rather than a light, crispy coating.

Make Them Gluten-Free

To make these zucchini fries gluten-free you’ll need to make two swaps. Use a 1:1 gluten-free flour, potato flour, or arrowroot flour to dredge the zucchini before the eggwash, then use gluten-free panko crumbs for the final coating. I do not suggest using almond flour or coconut flour in place of the all-purpose flour because they will not absorb moisture as well as the all-purpose flour.

How Are the Leftovers?

The one caveat with these Baked Zucchini Fries is that they’re definitely best right when they come out of the oven. After they’re stored in the refrigerator the breading will absorb moisture and become soft. That’s not to say that I wouldn’t still totally gobble them up after reheating, but you definitely won’t get the same texture experience.

Baked Zucchini Fries on a piece of parchment with a dish of pizza sauce.

One Zucchini Fry dipped into a dish of pizza sauce.

Baked Zucchini Fries

Baked Zucchini Fries make a delicious snack or side dish and are the perfect way to use up that extra bumper crop of summer zucchini.
Course Side Dish, Snack
Cuisine American
Total Cost $3.81 recipe / $0.76 serving
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 165kcal
Author Beth - Budget Bytes

Ingredients

  • 1 lb. zucchini $1.69
  • 2 large eggs $0.39
  • 1 cup panko breadcrumbs $0.50
  • 1/4 cup grated Parmesan $0.36
  • 1 Tbsp Italian seasoning $0.30
  • 1/2 tsp salt, divided $0.03
  • 2 Tbsp all-purpose flour $0.04
  • 1/2 cup pizza sauce (for serving) $0.50

Instructions

  • Preheat the oven to 425ºF. Slice the zucchini into matchsticks that are ½-inch wide and 3-inches long. Set the zucchini aside.
  • Whisk the eggs in a bowl. In a separate bowl, stir together the panko, Parmesan, Italian seasoning, and ¼ tsp salt.
  • Add the sliced zucchini to a large bowl. Sprinkle the all-purpose flour and remaining ¼ tsp salt over the zucchini. Toss the zucchini until they are evenly coated in flour.
  • Place wire cooling racks over a large baking sheet to lift the zucchini pieces and allow airflow underneath. Bread the zucchini slices by briefly dipping them in the whisked egg, letting the excess run off, then coating them in the panko-Parmesan mixture.
  • Place the breaded zucchini on the wire racks with a small amount of space between each piece to allow for airflow.
  • Bake the breaded zucchini fries for 20 minutes, or until they are golden brown and crispy.
  • Serve immediately with pizza sauce for dipping.

Nutrition

Serving: 1serving | Calories: 165kcal | Carbohydrates: 21g | Protein: 9g | Fat: 5g | Sodium: 700mg | Fiber: 3g

Close up of a zucchini fry dipped in pizza sauce.

How to Make Zucchini Fries – Step By Step Photos

Zucchini being sliced into matchsticks.

Preheat the oven to 425ºF. Slice about one pound of zucchini into ½-inch thick matchsticks (about 3-inches long).

Eggwash and Panko mix in bowls.

Whisk two eggs in a bowl. In a separate bowl, stir together 1 cup panko breadcrumbs, ¼ cup grated Parmesan, 1 Tbsp Italian seasoning, and ¼ tsp salt.

Zucchini dusted with flour.

Place the sliced zucchini in a large bowl and sprinkle with ¼ tsp salt and 2 Tbsp all-purpose flour. Toss the zucchini until they are evenly coated in flour.

Zucchini being breaded and placed on a baking sheet.

Place two wire cooling racks over a large baking sheet. Begin to bread the zucchini fries by first briefly dipping them in whisked egg, allowing the excess to drip off, then coating them in the panko-Parmesan mixture. To make this process faster, I usually dip 2-3 at a time into the eggwash. 

Zucchini fries on the baking sheet ready to bake.

Place the breaded zucchini on the wire racks with a little space between each piece.

Baked Zucchini Fries on the baking sheet.

Bake the zucchini fries for about 20 minutes in the fully preheated 425ºF oven or until they are golden brown and crispy. Allow the fries to cool for a couple of minutes before wiggling them loose from the rack. If any of the fries are stuck, use a fork to scoop under the fry and lift it up off the rack.

Baked zucchini fries on parchment with a dish of pizza sauce in the back.

Serve the zucchini fries with pizza sauce or marinara for dipping!

These baked zucchini fries have a buttery flavor and are a fun way to get your vegetables. BudgetBytes.com

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Chipotle Peach Salsa

Use those fresh, juicy summer peaches to make this sweet and spicy Chipotle Peach Salsa! Goes great with chips, chicken, fish, and more!

The post Chipotle Peach Salsa appeared first on Budget Bytes.

Peach season is in full swing! And if there’s one thing I can’t resist, it’s a fragrant and juicy summer peach. And while peach desserts are great, peaches also go fabulously well with savory dishes. For this Chipotle Peach Salsa, the sweetness of the peaches perfectly balances the smoky heat of chipotle pepper, while lime and cilantro keep the salsa light and fresh. You’ve got to try this amazing salsa. Scoop it up with chips, spoon it over your grilled chicken or fish, or pile it onto some rice as part of a bowl meal! 

Originally published 7-30-2010, updated 8-6-2022.

Overhead view of a bowl full of chipotle peach salsa with chips.

What’s in Chipotle Peach Salsa

This fresh (not cooked) salsa is super simple. You’ve got some of the classic salsa ingredients like onion, garlic, cilantro, lime, and salt, but instead of using tomato as the base flavor, we’re using peaches. To balance the sweetness of the peach I’ve added some chipotle peppers in adobo sauce, which has a spicy and smoky flavor. Then for a little extra zing, I threw in some grated fresh ginger!

Is This Salsa Spicy?

Yes, this Chipotle Peach Salsa is spicy. You can control the level of the heat by adjusting how many chipotle peppers are added. Start with one and just stir in more until it gets to where you like it! If you prefer no heat, simply leave the chipotle peppers out and you’ll have a great classic peach salsa.

What to Serve with Peach Salsa

This salsa is so good you’ll probably find yourself stuffing chip after chip piled high with the salsa into your mouth. But if you want to serve it as part of a meal, try adding the salsa on top of grilled chicken, fish, or shrimp. Fruit also goes quite well with pork, so this salsa would be awesome on some pork chops or a pork tenderloin! It would also make a great add-on to bowl meals, like these Mango Coconut Tofu Bowls or Sweet and Spicy Chicken Bowls.

How Long Does it Last?

Fresh salsas last somewhere between 3-5 days in the refrigerator, but the longevity will depend on the freshness and ripeness of the ingredients. If your peaches are very ripe and soft, like the ones I used today, the salsa will break down a little faster. If the peaches are a little more firm, you may get more of a lifespan out of the salsa. But I love using soft peaches because they create a saucy texture in the salsa as you stir everything together!

Chipotle Peach Salsa on a chip with the bowl in the background.

Overhead view of a bowl full of peach salsa surrounded by chips, peaches, and limes.

Chipotle Peach Salsa

Use those fresh, juicy summer peaches to make this sweet and spicy Chipotle Peach Salsa! Goes great with chips, chicken, fish, and more!
Course Side Dish
Cuisine Southwest
Total Cost $3.19 recipe / $0.27 serving
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 ¼ cup each
Calories 36kcal

Ingredients

  • 2 lbs. ripe peaches 1.56
  • 1/4 red onion $0.11
  • 2 cloves garlic $0.16
  • 1 tsp grated fresh ginger $0.10
  • 2 chipotle peppers in adobo $0.20
  • 1/2 bunch cilantro $0.45
  • 1 lime $0.59
  • ½ tsp salt $0.02

Instructions

  • Dice the peaches into small pieces (peeling is not necessary). Finely dice the onion, mince the garlic, grate the ginger, mince the chipotle peppers, roughly chop the cilantro, and squeeze the juice from the lime.
  • Add the peaches, onion, garlic, and ginger to a bowl. Add one of the minced chipotle peppers, 1 Tbsp lime juice, and 1/4 tsp salt to begin with. Stir the ingredients to combine. Taste the salsa and adjust the salt, lime, or chipotle to your liking (I used 2 chipotle peppers, 2 Tbsp lime juice, and ½ tsp salt total).
  • Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 0.25cup | Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.2g | Sodium: 139mg | Fiber: 1g

Side view of a bowl of chipotle peach salsa.

How to Make Peach Salsa – Step By Step Photos

peach salsa ingredients from above.

For this Chipotle Peach Salsa, you’ll need 2 lbs. of fresh ripe peaches (about 8 peaches), ¼ of a red onion, 2 cloves of garlic, 1 fresh lime, about 1 tsp grated fresh ginger, ½ bunch of cilantro, and 2 chipotle peppers in adobo sauce.

Can of chipotle peppers open so you can see the peppers in the sauce.

This is what the chipotle peppers in adobo sauce look like. You can use one pepper if you just want a little heat, then add more to your liking. I added two peppers (finely chopped).

Salsa ingredients in the bowl, not mixed together.

Chop the peaches (not peeled) into small pieces. Finely dice the red onion. Mince the garlic and grate the ginger. Roughly chop the cilantro and mince the chipotle peppers. Add the peaches, onion, garlic, ginger, cilantro, and chipotle peppers to a bowl. Squeeze about 1 Tbsp lime juice over the top and add ¼ tsp salt.

Salsa stirred together in the bowl.

Stir everything together, then give it a taste. Add more lime and salt as needed. I ended up using 2 Tbsp juice and ½ tsp salt, total. If your peaches are very soft, they will form a saucy texture the more you stir the ingredients together. If your peaches are firm, you’ll have a chunkier salsa, similar to the texture of pico de gallo.

Overhead view of a bowl full of peach salsa surrounded by chips, peaches, and limes.

Enjoy that deliciously sweet and smoky peach salsa immediately or refrigerate for later!

Try These Other Salsa Recipes:

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Peanut Butter Banana Smoothie

Peanut Butter Banana Smoothies are slightly sweet, super creamy, deliciously filling, and make a fast and easy snack or breakfast!

The post Peanut Butter Banana Smoothie appeared first on Budget Bytes.

Peanut butter banana smoothies have been a favorite snack (or dessert) of mine since I was a teenager. I usually always have the ingredients on have on hand, they’re ultra-creamy, just sweet enough to kill my sweet tooth, and filling enough to stand in for breakfast. Plus, they’re INEXPENSIVE. There are a lot of ways you can modify this simple banana smoothie if you want to make it your own, so if you haven’t tried this one yet, definitely put it on your list!

Peanut butter banana smoothie in a glass with a yellow striped straw.

Use any Nut Butter

I love the classic peanut butter-banana combo, but if you don’t like peanut butter or can’t have it for other reasons, feel free to substitute it with any type of nut or seed butter. Almond butter or Sun Butter would be awesome, and it would also be fun to experiment with flavored nut butters. The nut butter makes this smoothie extra rich and delicious, so don’t skip this ingredient!

Use Frozen Bananas for the Best Texture

The key to getting this ultra-creamy milkshake-like consistency is to use frozen bananas. Not only will frozen bananas make the smoothie extra thick and creamy, but they also keep it cold without having to add ice, which would water down the smoothie. So anytime I have bananas that are on their last leg, I make sure to peel, slice, and freeze them to use in smoothies and other desserts later.

Use Any Type of Milk

This smoothie recipe is incredibly flexible. You can use any type of dairy or non-dairy milk for this smoothie, keeping in mind that the creamier the milk, the creamier the smoothie will be. I like whole milk the best, but I think coconut would also pair nicely with these flavors!

What Else Can I Add?

As mentioned above, there are a lot of different things you can add to this smoothie to take it in a different direction. Try adding some of these ingredients to your banana smoothie:

  • Quick oats (about ¼ cup)
  • Coconut
  • Cinnamon
  • Ground flaxseed
  • Cocoa powder
  • Instant coffee
  • Chia seeds
  • Spinach
Overhead view of a peanut butter banana smoothie in a glass with cinnamon.
Side view of a glass full of peanut butter banana smoothie with a yellow striped straw.

Peanut Butter Banana Smoothie

Peanut Butter Banana Smoothies are slightly sweet, super creamy, deliciously filling, and make a fast and easy snack or breakfast!
Course Breakfast, Dessert, Snack
Cuisine American
Total Cost $0.71 each
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 (approx. 12 oz.)
Calories 461kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 frozen banana, sliced $0.22
  • 2 Tbsp peanut butter $0.14
  • 1 tsp brown sugar $0.02
  • 1/4 tsp vanilla extract $0.13
  • 1 cup milk $0.20

Instructions

  • Add the sliced banana, peanut butter, brown sugar, vanilla extract, and milk to a blender.
  • Blend the ingredients until smooth. If the smoothie is too thick, add more milk. If the smoothie is too thin, add more frozen banana. Taste and adjust the sweetness to your liking.

Nutrition

Serving: 1smoothie | Calories: 461kcal | Carbohydrates: 49g | Protein: 16g | Fat: 25g | Sodium: 232mg | Fiber: 5g

How to Make a Peanut Butter Banana Smoothie – Step by Step Photos

Smoothie ingredients in a blender cup.

Add one sliced frozen banana to a blender along with 2 Tbsp peanut butter, 1 tsp brown sugar, and ¼ tsp vanilla extract.

Milk being poured into the blender cup.

Add one cup of milk. I use whole milk, but you can use the milk of your choice.

Blended smoothie in the blender cup, from above.

Blend the ingredients until smooth. If the smoothie is too thick, you can add more milk. If it’s too liquidy for your taste, you can add more frozen sliced banana.

Side view of a glass full of peanut butter banana smoothie with a yellow striped straw.

Try These Other Smoothie Recipes:

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