Recipes under $5 – FoodWatcher

Macaroni Salad

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

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

Overhead view of macaroni salad in a bowl.

What’s In Macaroni Salad?

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

Adjust the Sweetness

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

What Else Can I Add to Macaroni Salad?

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

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

How Long Does Macaroni Salad Stay Good?

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

Macaroni Salad

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

Course Lunch, Side Dish

Cuisine American

Total Cost $4.89 recipe / $0.61 serving

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings ¾ cup each

Calories 332kcal

Author Beth – Budget Bytes

Equipment

Ingredients

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

Dressing

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

Instructions

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

Nutrition

How to Make Macaroni Salad – Step by Step Photos

Chopped salad ingredients on a cutting board.

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

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

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

Macaroni and salad ingredients in a bowl.

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

Dressing poured over the salad ingredients.

Pour the prepared dressing over the salad in the bowl.

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

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

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Tuna Patties

Tuna Cakes are a quick, easy, and inexpensive meal option for hot summer days. Delicious, filling, and endlessly versatile!

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We’ve already reached oppressive heat levels here in Tennessee, so I’m looking for all the quick low-heat meals I can get! These super simple Tuna Patties (a.k.a. Tuna Cakes) hit the spot this week. They’re quick to pull together, delicious over a bed of greens, and the perfect excuse to make my favorite Comeback Sauce. ;)

Side view of two tuna cakes on a plate of greens.

What is a Tuna Patty?

Tuna patties are just like a burger, but made with canned tuna. In addition to the tuna, they usually also contain egg and breadcrumbs to hold them together, and some seasoning for extra flavor. The mixture is then flattened into a patty and fried until deliciously golden brown. The best part about tuna patties is that you can season them in so many different ways, so it’s one of those quick and easy meals that you can make over and over without getting tired of them!

How to Season Tuna Cakes

I used one of my favorite go-to seasonings for my tuna cakes, Tony Chachere’s Creole seasoning, which is basically Creole-flavored seasoning salt. So if you can’t find Tony’s or you just want to go a different route, you could use a different seasoning salt, like Lawry’s, or choose a different seasoning blend like Old Bay Seasoning, lemon pepper, or even curry powder. Just keep in mind that if your seasoning blend does not contain salt you’ll want to add a little extra to your patty mixture.

How to Serve Tuna Patties

My favorite way to serve tuna patties is on a bed of greens, like a salad, with a little of my Comeback Sauce. But you could also stuff them into a pita with some tomatoes and greens, and a little sauce. Or, you could make mini cakes and serve them with toothpicks and a sauce for dipping as a party appetizer!

Sauce Options

I’ve already mentioned that I served my tuna patties with Comeback Sauce, but if you don’t like that sauce or just want to try a different option, there are several other sauces that would be great with these tuna patties. If you’re looking for something light and simple, even just a squeeze of fresh lemon juice would be awesome. Other sauces to try include sriracha mayo, ranch dressing, tartar sauce, yogurt dill sauce, or creamy Caesar dressing.

Two tuna cakes drizzled with comeback sauce.

Tuna Patties

Tuna Patties are a quick, easy, and inexpensive meal option for hot summer days. Delicious, filling, and endlessly versatile!

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $3.08 recipe / $0.77 serving

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings patties

Calories 260kcal

Author Beth

Ingredients

2 green onions, chopped $0.22
2 Tbsp chopped parsley (optional) $0.10
1 12oz. can chunk light tuna in water, drained $1.79
1/2 cup plain breadcrumbs $0.32
1 large egg $0.24
2 Tbsp mayonnaise $0.15
1.5 tsp lemon juice $0.02
1 tsp seasoning salt* $0.10
2 Tbsp cooking oil $0.08

Instructions

Roughly chop the parsley and green onions. Drain the canned tuna well.
Place the tuna, green onion, parsley, breadcrumbs, eggs, mayonnaise, seasoning salt, and lemon juice in a bowl. Mix the ingredients together just until evenly combined. Avoid over mixing.
Divide the mixture into four equal portions, then shape each portion into a patty.
Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the tuna patties and cook for about 5 minutes on each side, or until golden brown and slightly crisp.
Serve warm over a bed of greens or stuffed into a pita!

Notes

*I used Tony Chachere’s Creole Seasoning, but you can use any seasoning salt or seasoning blend. See the remarks about seasoning options above the recipe.

Nutrition

Overhead view of two tuna patties on a plate with greens.

How to Make Tuna Patties – Step by Step Photos

Chopped parsley and sliced green onion on a cutting board.

Roughly chop about 2 tablespoons of parsley and two green onions. I like to chop the green onions for this rather than just slice them, so they mix in a little better. Drain one 12oz. can of chunk light tuna in water, well.

Add the drained tuna, parsley, and green onion to a bowl along with ½ cup plain breadcrumbs, one large egg, 2 Tbsp mayonnaise, 1.5 tsp lemon juice, and 1 tsp seasoning salt.

tuna patty mixture combined in the bowl.

Mix the ingredients together just until evenly combined (don’t overmix). I use my hands for this job!

A container of tony's seasoning held close to the camera.

This is the seasoning I use, but you can use any seasoning salt, or any other seasoning blend you like. Just make sure to add extra salt if your seasoning blend does not contain any.

Raw tuna cakes shaped and in the skillet.

Divide the patty mixture into four equal portions then shape each one into a patty. Heat a large skillet over medium. Once hot, add a couple of tablespoons of cooking oil and swirl to coat the surface. Add the tuna patties to the hot skillet.

Cook the tuna patties for about five minutes on each side, or until deliciously golden brown.

Two tuna patties on a plate with greens, a hand holding the side of the plate.

Serve warm in a pita or over a green salad. And don’t forget to make a little Comeback Sauce to drizzle over top!

Try These Other Tuna Recipes

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Strawberry Syrup

Homemade strawberry syrup is so easy to make and it tastes great in and on everything from yogurt and ice cream to waffles and pancakes!

The post Strawberry Syrup appeared first on Budget Bytes.

Strawberry season is so fleeting and I’m always tempted to buy a ton of strawberries when they’re on sale at the height of the season. So I like to make a quick batch of this strawberry syrup to enjoy that fresh strawberry flavor a little longer. You can use it in all sorts of things from strawberry lemonade, to homemade ice cream (recipe coming soon), or just as a topper for your yogurt, ice cream, waffles, and pancakes. Bonus: if you cook it down a little longer it will thicken up even more and make a delicious homemade strawberry jam!

Side view of a jar of strawberry syrup with a spoon.

What’s in Strawberry Syrup?

Strawberry syrup, at its most basic, is just fresh strawberries and sugar cooked down until they form a delicious and vibrant syrup. I’ve added a little bit of vanilla extract and salt for depth, which really gives the strawberry syrup more dimension. It’s so good that you’ll want to just eat it by the spoonful!

Make it Chunky or Smooth

I like my strawberry syrup to be a little bit chunky with bits of strawberry still in the syrup, but if you prefer a smooth and clear syrup, simply strain the mixture through a fine wire mesh strainer to remove the remaining strawberry flesh. The total volume of the syrup will be slightly reduced after straining.

How to Use Strawberry Syrup

I love spooning strawberry syrup over pancakes, waffles, French toast, ice cream sundaes, or yogurt parfaits. But you can also use it to make lemonade, mix it into cocktails and homemade popsicles, drizzle it over cakes, or blend it into smoothies.

A bowl of ice cream with strawberry syrup on top.

Make Strawberry Syrup or Strawberry Jam

With this one simple recipe you can make either strawberry syrup or strawberry jam! The only difference is how long you simmer the strawberries. A shorter simmer time will have less evaporation and a more syrupy consistency. Simmer longer to evaporate more water and create a thicker, jam-like consistency. And if you accidentally simmer too long and make the syrup thicker than you’d like, you can simply stir in a bit of water to thin it out again.

How Long Does Strawberry Syrup Last?

You can keep this homemade strawberry syrup in the refrigerator for about three weeks, or freeze it for longer storage.

Strawberry Syrup

Homemade strawberry syrup is so easy to make and it tastes great in and on everything from yogurt and ice cream to waffles and pancakes.

Course Dessert, Sauce

Cuisine American

Total Cost $2.37 recipe / $0.40 serving

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings ¼ cup each

Calories 121kcal

Author Beth – Budget Bytes

Equipment

Ingredients

1 lb. fresh strawberries $1.99
3/4 cup sugar $0.12
1/4 tsp vanilla extract $0.25
1/8 tsp salt $0.01

Instructions

Wash and chop the strawberries into ¼-inch pieces.
Add the chopped strawberries and sugar to a saucepot. Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot.
Let the strawberries simmer in the syrup, stirring occasionally, until they break down and lose their shape and the syrup has thickened to your desired consistency (5-10 minutes). Keep in mind the syrup will thicken more after cooling.
Remove the syrup from the heat and stir in the vanilla extract and salt. Let the syrup cool. Use the syrup as-is, or strain through a wire mesh strainer for a clear, smooth syrup.

Nutrition

Strawberry syrup being spooned over waffles with whipped cream.

How to Make Strawberry Syrup – Step by Step Photos

Strawberries being chopped on a cutting board.

Begin by washing and chopping one pound of fresh strawberries into ¼-inch pieces.

Chopped strawberries and sugar in a saucepot.

Add the chopped strawberries to a medium saucepot along with ¾ cup of sugar.

Strawberries and sugar being stirred in the pot.

Begin to stir and cook the strawberries over medium heat. The sugar will immediately start to draw the water out of the strawberries, creating a syrup.

Let the strawberries simmer over medium to medium-low heat for 5-10 minutes, or until the strawberries have broken down and lost their shape, and the syrup has thickened to your desired consistency. Keep in mind that the syrup will thicken further as it cools.

Thickened strawberries in the pot being stirred with a spoon.

Remove the syrup from the heat and stir in 1/4 tsp vanilla extract and 1/8 tsp salt. You can either use your syrup as-is with the strawberry chunks in it or strain it through a fine wire mesh strainer to make a clear, smooth syrup. I like the bits of strawberry in mine. ;)

Finished strawberry syrup dripping off a spoon into a jar.

Keep your strawberry syrup in an air-tight container in the refrigerator for up to three weeks. Spoon it over all of your favorite summer foods!

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Pesto Mozzarella Roll Ups

Pesto mozzarella roll ups combine melty mozzarella cheese and flavorful basil pesto rolled up in a flour tortilla then baked to perfection!

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I’ve wanted to make this fun snack for a couple of years now and I had a little leftover pesto the other day so I finally made it happen! These Pesto Mozzarella Roll Ups are a riff off of my Pizza Roll Ups recipe. It’s a tasty combo of pesto and mozzarella rolled up in flour tortilla then baked until crispy on the outside and melty on the inside. So fun! I also paired these roll ups with a creamy and tangy dip that perfectly balances the basil pesto.

side view of a plate full of pesto mozzarella roll ups.

What Kind of Pesto to Use

Pesto is undoubtedly the most expensive ingredient in this dish, so you’ll want to choose wisely. Aldi has a pretty good basil pesto for a great price but if that one isn’t your favorite or you don’t have an Aldi near you, I also like Barilla, Classico, and Felippo Berio brands.

And don’t let the rest of the jar of pesto go to waste! Check out our pesto archives for other delicious ways to use up your pesto.

To Dip or Not to Dip

I paired these pesto mozzarella roll ups with a super simple creamy and tangy tomato flavored dip, but it’s completely optional. The roll ups are great on their own and it does get pretty rich with the dip, so it’s totally up to you! Or, if you already have a fridge full of half-used bottles of sauces and dressing, try experimenting with a different flavor dip. ;)

How Are the Leftovers?

Pesto mozzarella roll ups are definitely best right when they come out of the oven so the tortilla is crispy and the mozzarella is soft and melty, so I suggest scaling the recipe up or down as needed. Luckily, they’re just as easy to make whether you want to make two or twenty!

a pesto mozzarella roll up being torn in half, the cheese pulling between.

Pesto Mozzarella Roll Ups

Pesto mozzarella roll ups combine melty mozzarella cheese and flavorful basil pesto rolled up in a flour tortilla then baked to perfection!

Course Appetizer, Snack

Cuisine American

Total Cost $4.71 recipe / $0.59 each

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings roll ups

Calories 226kcal

Author Beth – Budget Bytes

Equipment

Ingredients

Pesto Mozzarella Roll Ups

8 8-inch flour tortillas $2.23
4 Tbsp basil pesto $1.00
4 pieces mozzarella string cheese $1.00
1 Tbsp cooking oil $0.04

Creamy Tomato Dip (optional)

1/4 cup mayonnaise $0.29
1 Tbsp tomato paste $0.07
1 clove garlic, minced $0.08

Instructions

Preheat the oven to 400ºF. Stack the tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds to soften the tortillas.
Slice the string cheese in half length-wise. Spread ½ Tbsp pesto over the lower half of each tortilla, staying away from the edges. Place one piece of mozzarella on top of each.
Fold the sides of the tortilla in on top of the cheese, then begin rolling up from the bottom until the cheese is completely rolled up in the tortilla.
Place the roll ups on a parchment-lined baking sheet, seam side down. Brush the roll ups with a light coating of cooking oil.
Bake the roll ups in the preheated oven for about 13 minutes, or until they're lightly golden brown on the edges and the cheese is melted.
While the roll ups are in the oven, prepare the creamy tomato dip. Stir together the mayonnaise, tomato paste, and minced garlic.
Let the roll ups cool just enough to handle, then serve with the creamy tomato dip.

Nutrition

pesto mozzarella roll ups stacked on a plate, one being dipped into the sauce on the side.

How to Make Pesto Mozzarella Roll Ups – Step by Step Photos

Tortillas stacked on a plate with a damp paper towel covering.

Preheat the oven to 400ºF. Stack eight 8-inch flour tortillas on a plate and cover them with a damp paper towel. Microwave for about 30 seconds to steam the tortillas. This makes them soft and pliable so they won’t rip when you try to roll them.

Slice four pieces of mozzarella string cheese in half length-wise. You’ll use one half per roll up. Smear about ½ Tbsp basil pesto over the bottom half of a tortilla, staying away from the edges. Place one halved string cheese on the pesto.

A pesto mozzarella roll up half-way rolled.

Fold the sides of the tortilla in to close off the ends, then start rolling from the bottom up until the cheese is fully rolled up in the tortilla.

pesto mozzarella roll ups being brushed with oil.

Place the roll ups seam side down on a lined baking sheet. Brush them lightly with cooking oil. This helps the tortillas get extra crispy. You could also spritz them with cooking spray. Bake the roll ups for about 13 minutes, or until lightly golden brown on the edges.

creamy tomato sauce in a bowl with a spoon.

While the pesto mozzarella roll ups are baking, make the creamy tomato sauce. In a small bowl, stir together ¼ cup mayonnaise, 1 Tbsp tomato paste, and 1 clove of minced garlic.

Once the roll ups are lightly golden brown on the edges and you start to see a little cheese oozing, they’re ready! This should take about 13 minutes of baking, give or take a minute or two. Let them cool just enough to handle.

The pesto kind of soaks into the tortillas making them soooooo good!

Pesto mozzarella roll up dipped into the bowl of creamy tomato sauce.

You don’t want to know how many of these I ate while taking the photographs!

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Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

The post Lemon Ricotta Pasta appeared first on Budget Bytes.

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Overhead view of a bowl of lemon ricotta pasta with a fork and lemon wedges.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Overhead view of lemon ricotta pasta in a skillet.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

Course Dinner, Lunch

Cuisine American

Total Cost $4.27 recipe / $1.07 serving

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 400kcal

Author Beth - Budget Bytes

Ingredients

1 lemon $0.89
8 oz. pasta* $0.67
1 cup frozen peas $0.50
1 clove garlic, minced $0.08
1 Tbsp butter $0.11
1 cup whole milk ricotta $1.60
1/4 cup grated Parmesan $0.36
1/4 tsp salt (or to taste) $0.02
1/4 tsp freshly cracked black pepper (or to taste) $0.02
1 pinch crushed red pepper (or to taste) $0.02

Instructions

Zest and juice the lemon. You'll need about ½ tsp zest and 1 Tbsp lemon juice.
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

close up side view of lemon ricotta pasta in a bowl.

How to Make Lemon Ricotta Pasta – Step By Step Photos

A zested and juiced lemon on a cutting board.

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Boiled pasta in a pot, water being scooped out with a measuring cup.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Peas and cooked pasta in a colander.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Sautéed garlic in butter in a skillet.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Pasta, peas, and pasta water added to the skillet.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Cheese and lemon added to pasta.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.

Salt, pepper, and red pepper added to the pasta.

Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.

Finished lemon ricotta pasta in the skillet.

Enjoy the lemon ricotta pasta while still warm!

Overhead view of a bowl of lemon ricotta pasta.

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Homemade Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They’re freezer-friendly, too!

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If someone gave me some amazing homemade blueberry muffins I’d be like, “wow, that person has their life together.” 😆 Is that just me? Imagine making a batch of freshly baked homemade muffins for your overnight guests, as a “thank you” or “get well” for a friend or neighbor, or just because you want to do something special for yourself. Whatever the occasion, these blueberry muffins are sure to impress. Plus, they’re freezer-friendly, so you can eat one now and save the rest for later!

Blueberry muffins on a cooling rack with the first one torn open.

Use Fresh or Frozen Blueberries

You can use either fresh or frozen blueberries for these muffins. If using frozen berries, you’ll want to take one quick extra step to make sure the frozen berries don’t turn your batter a blue-ish grey color. Simply dust about ½ tsp flour onto the frozen berries and toss until they’re coated before adding the berries to the batter.

Use Butter AND Oil for Delicious and Moist Muffins

Just like with my Super Fudgy Brownie recipe, I used a combination of butter and oil for these muffins. Butter gives the muffins that delicious buttery flavor, while oil keeps the muffins moist even after they cool. It’s a one-two punch that ensures the most delicious and moist muffins you’ve ever had!

blueberry muffins on a cooling rack from above.

Topping Options

I topped my muffins with a crunchy crumbly topping, but that’s totally optional. You can either leave the muffin tops plain, sprinkle on a little coarse sugar to give them a little sparkle, or even top them with a lemon glaze (like the one used in this scone recipe) after they cool.

How to Freeze Blueberry Muffins

Baked goods like muffins are great for keeping in the freezer and enjoying one at a time when you get the craving. To freeze these blueberry muffins, make sure to allow them to cool completely to room temperature after baking, then transfer them to a gallon-sized freezer bag and store in the freezer for about three months. Frozen blueberry muffins can be thawed at room temperature, or microwaved for 15-30 seconds straight from the freezer.

Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They're freezer-friendly, too!

Course Breakfast, Brunch

Cuisine American

Total Cost $3.83 recipe / $0.48 each

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings muffins

Calories 287kcal

Author Beth – Budget Bytes

Equipment

Ingredients

1.5 cups all-purpose flour $0.18
2 tsp baking powder $0.04
3/4 tsp salt $0.04
1/4 tsp cinnamon $0.02
1/8 tsp nutmeg $0.02
1 cup plain yogurt* $0.85
1/2 cup granulated sugar $0.08
4 Tbsp melted butter $0.40
2 Tbsp cooking oil $0.08
1 large egg $0.21
1.5 tsp vanilla extract $0.42
1 cup blueberries $1.33

Crumble Topping (optional)

1 Tbsp melted butter $0.10
2 Tbsp granulated sugar $0.02
1/8 tsp cinnamon $0.02
2 Tbsp all-purpose flour $0.02

Instructions

If using the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.
Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.
In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
Pour the wet ingredients into the bowl of dry ingredients and stir until they're about 75% combined (there should still be pockets of dry flour throughout).
If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. It's okay if it's lumpy, just make sure to avoid over stirring.
Divide the batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.
Bake the muffins for about 35 minutes, or until golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.

Notes

*Use plain, not Greek-style or strained yogurt, to maintain the proper moisture balance in the muffins.

Nutrition

Overhead view of blueberry muffins on a cooling rack with one torn in half.

How to Make Make Blueberry Muffins – Step by Step Photos

Crumble topping mixture in a small bowl with a spoon.

I like to make the crumble topping first, so it’s ready to go on the muffins as soon as the batter is mixed. In a small bowl, stir together 1 Tbsp melted butter with 2 Tbsp sugar and ⅛ tsp cinnamon. Then stir in 2 Tbsp all-purpose flour until the mixture looks a bit like damp sand.

muffin dry ingredients in a bowl with a whisk.

Preheat the oven to 375ºF. Add 1.5 cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg to a bowl. Whisk the dry ingredients together until very well combined.

Muffin wet ingredients in a bowl with a whisk.

In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 large egg, and 1.5 tsp vanilla extract. Whisk until smooth.

Wet ingredients being poured into dry ingredients.

Pour the wet ingredients into the bowl of dry ingredients.

Partially stirred together muffin batter.

It’s VERY important not to overmix the muffin batter, so only stir the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.

You can use either fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with about ½ tsp of all-purpose flour before adding to the batter. This helps their color from bleeding into the batter.

Blueberries stirred into the muffin batter.

Fold 1 cup blueberries into the muffin batter, making sure to not over stir. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.

Unbaked blueberry muffins in the muffin tin topped with crumble.

Prepare a muffin tin with your preferred method (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the wells in the tin. Top the muffin batter with the prepared crumble topping (or a pinch of granulated sugar).

Baked blueberry muffins in the muffin tin.

Bake the muffins for about 35 minutes, or until they are nicely golden brown on top. Let the muffins cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.

Baked blueberry muffins on a wire rack surrounded by baking supplies.

These blueberry muffins are seriously SO good!!

Close up side view of an open blueberry muffin next to other baked muffins.

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Super Fudgy Homemade Brownies

These super fudgy homemade brownies are thick, rich, extra-chocolatey, and super moist. They’re the ultimate homemade fudge brownie!

The post Super Fudgy Homemade Brownies appeared first on Budget Bytes.

These are some seriously fudgy brownies, guys. Like, if you’re not really into chocolate, you might want to just skip this one because these homemade brownies are about as close as you can get to fudge while still being a brownie. Consider the lines blurred. But if you like ’em thick, rich, fudgy, and moist, these are the brownies for you!

P.S. Did I mention that you can make these incredible brownies in just one bowl? Yeah, they’re easy AND delicious!

Fudgy Brownies vs. Cakey Brownies

There are two main camps when it comes to brownies: fudge brownies and cake brownies. Fudge brownies are dense, chewy, and rich. Cakey brownies are lighter and fluffier, and just more cake-like in texture. I’m definitely all about those fudge brownies, so that’s what we have here. But not just any fudge brownies, SUPER fudgy brownies.

How to Make Brownies Fudgy

The secret to making moist, fudgy brownies is all in the type of fat you use and how you use it. Butter offers the best flavor for brownies, but because it’s solid at room temperature, adding a little cooking oil in addition to the butter helps keep the brownies extra soft and moist as they cool.

Using melted butter instead of cold butter also helps keep the brownies extra rich and fudgy. When solid butter is creamed together with sugar, it aerates the batter creating a light cake-like texture in the brownie. Melted butter can’t trap air in the same way, resulting in a dense, rich brownie.

What Type of Chocolate to Use for Homemade Brownies

This recipe calls for chocolate in two forms: unsweetened cocoa powder and chocolate chips. I used a generic cocoa powder because I wanted to make sure these brownies would still be excellent even on a budget (they are), but if you have room in your budget for a higher quality cocoa powder, your brownies will only get better.

As for the chocolate chips, you can choose just about anything. Semi-sweet, dark, mint, peanut butter, large, small, whatever. Anything goes when it comes to the chips! This is a great way to use up leftover chips that you might have in your pantry. ;)

Homemade brownies scattered on a surface, from above.

Super Fudgy Homemade Brownies

These super fudgy homemade brownies are thick, rich, extra-chocolatey, and super moist. They're the ultimate homemade fudge brownie!

Course Dessert

Cuisine American

Total Cost $3.93 recipe / $0.44 serving

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings

Calories 374kcal

Author Beth – Budget Bytes

Ingredients

12 Tbsp butter (salted) $1.32
2 Tbsp cooking oil $0.08
3/4 cup unsweetened cocoa powder $0.42
1 1/4 cup granulated sugar $0.20
2 large eggs $0.42
2 tsp vanilla extract $0.56
1/4 tsp salt $0.01
3/4 cup all-purpose flour $0.05
1/2 cup chocolate chips $0.83

Instructions

Preheat the oven to 350ºF. Melt the butter in a large bowl (or in a saucepot and then transfer to a bowl).
Add the cooking oil and cocoa powder to the melted butter and whisk until smooth.
Whisk the sugar into the chocolate mixture until evenly incorporated, then whisk in the eggs, vanilla extract, and salt.
Stir in the flour until it forms a thick batter. Finally, fold in the chocolate chips.
Prepare an 8×8-inch baking dish by coating it with butter or non-stick spray, then laying in a piece of parchment paper (the paper does not need to cover all sides of the dish). Add the brownie batter to the prepared dish, then spread it out evenly.
Bake the brownies in the preheated oven for 40 minutes. The brownies will be quite soft and moist, even when fully baked.
Remove the brownies from the oven and let them cool for 10 minutes before lifting them out of the baking dish. Slice into nine pieces and serve.

Nutrition

How to Make Fudgy Homemade Brownies – Step by Step Photos

Preheat the oven to 350ºF. Melt ¾ cup (12 Tbsp, or 1.5 sticks) butter in a large bowl. I use a microwave, but you can also do this in a saucepot and then transfer it to a bowl.

Whisk ¾ cup unsweetened cocoa powder and 2 Tbsp cooking oil into the melted butter until smooth.

sugar added to the butter and chocolate.

Whisk 1 ¼ cup granulated sugar into the butter and cocoa mixture.

Eggs and vanilla added to batter in the bowl.

Whisk two large eggs, 2 tsp vanilla extract, and ¼ tsp salt into the batter.

flour added to the bowl of brownie batter.

Stir ¾ cup of all-purpose flour into the brownie batter until evenly combined.

chocolate chips being added to the brownie batter.

Fold ½ cup chocolate chips into the brownie batter.

Brownie batter in the prepared baking dish.

Coat an 8×8-inch baking dish in butter or non-stick spray, then lay parchment paper in the dish (it doesn’t need to cover all sides, it just makes it easy to lift the brownies out of the dish). Transfer the batter to the prepared baking dish and spread it smooth.

Bake the brownies in the preheated 350ºF oven for 40 minutes. The brownies will be very soft and moist when hot, so let them cool for 10 minutes before removing them from the dish.

sliced brownies on a piece of parchment paper.

Once the brownies are slightly cooled, you can use the parchment to lift them out of the baking dish. You can cut them while still warm (they will still be quite soft) or let them cool even further for cleaner cuts.

Side view of a stack of fudgy homemade brownies.

Enjoy all that fudgy brownie goodness! 🤤

Love Chocolate? Try These Recipes:

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Apple Pie Overnight Oats

These Apple Pie Overnight Oats are an easy and delicious make-ahead breakfast with no added sugar that you can enjoy either hot or cold.

The post Apple Pie Overnight Oats appeared first on Budget Bytes.

The weather is starting to warm up outside, so that means it’s officially overnight oats season in my house! When the weather gets hot, I switch from big bowls of warm oatmeal to chilled jars of overnight oats in the morning. Overnight oats are fast and easy to make and the flavor possibilities are endless. This week I made these Apple Pie Overnight Oats that have no added sugar, yet somehow, magically taste just like an apple pie. Yes, please!

Originally posted 6-8-2016, updated 4-13-2022.

A jar of apple pie overnight oats with apples and nuts in the background.

What are Overnight Oats?

If you’re looking for a super simple breakfast meal prep to make mornings fast and easy, overnight oats are it. They’re basically just oats that have been softened by soaking in a liquid for hours, rather than being briefly boiled in the liquid. And when you add all sorts of fun extra ingredients, they will absorb all those flavors as they soak, too! Great, right? Well, it’s even better when they’re apple pie flavored and don’t need any extra sugar to be scrumptious. #winning

Do You Eat Overnight Oats Hot or Cold?

You can eat overnight oats hot or cold. In the summer I love overnight oats cold, but if you prefer a hot breakfast, simply microwave the oats for 60-90 seconds until heated through. They’re great either way!

What Kind of Oats Should I Use?

Old-fashioned rolled oats are my favorite for overnight oats because they soften overnight, but maintain a good deal of texture. Quick or instant oats will soften quickly as well, but they have a lot less texture and will give a more mushy result. While you can do a variation of overnight oats with steel-cut oats, they require a more liquid and a longer soaking time, so they can not simply be swapped into the recipe below.

What Kind of Containers Should I Use?

You can use any type of resealable container for overnight oats. the blue-top Ziploc containers are great if you’re on a tight budget, but mason jars or glass meal prep containers also work great. For the recipe below you’ll want a container that holds 1-1.5 cups. I used 8oz. jars.

What Kind of Dried Fruit to Add

You have a few options here, which will allow you to use the ingredient that is most affordable or accessible to you. I used dried cranberries today because that’s what I had on hand, but you can also use raisins, dried currants, or chopped dried dates.

Overhead view of a bowl of apple pie overnight oats.

Shown garnished with fresh apples and walnuts.

Apple Pie Overnight Oats

These Apple Pie Overnight Oats are an easy and delicious make-ahead breakfast with no added sugar that you can enjoy either hot or cold.

Course Breakfast

Cuisine American

Prep Time 8 hours

Total Time 8 hours

Servings

Calories 306kcal

Author Beth - Budget Bytes

Ingredients

1 1/3 cups old-fashioned rolled oats $0.24
1/2 tsp cinnamon $0.05
1/4 tsp ground ginger $0.02
1/4 tsp ground cloves $0.02
1/2 cup chopped walnuts $0.60
1/4 cup dried cranberries $0.44
1 1/3 cups unsweetened applesauce $0.62
1 1/3 cups milk $0.27

Instructions

Add ⅓ cup oats each to four resealable containers. Also add ⅛ tsp cinnamon, a pinch of ginger, and a pinch of cloves to each container.
Add 2 Tbsp chopped walnuts and 1 Tbsp dried cranberries to each container.
Finally, add ⅓ cup applesauce and ⅓ cup milk to each container.
Close the containers and refrigerate overnight or up to four days. Stir the contents of the container before eating.

Nutrition

Four jars of apple pie overnight oats from above.

How to Make Apple Pie Overnight Oats – Step by Step Photos

oats and spices added to jars, from above.

Add ⅓ cup old-fashioned rolled oats to each container. Also, add ⅛ tsp cinnamon and a pinch of ground ginger and ground cloves to each jar.

Walnuts and dried fruit added to the jars, from the side.

Next, add 2 Tbsp chopped walnuts and 1 Tbsp dried cranberries to each jar.

milk being poured into the jar.

Finally, add ⅓ cup unsweetened applesauce and ⅓ cup milk to each jar.

Overnight oats after soaking, one jar stirred.

You can either stir each jar before soaking, or just add the lid and soak as-is, then stir just before eating. Either way, let your oats soak overnight (8 hours) or up to four days. Give them a good stir just before eating, and enjoy.

Overhead view of a bowl of apple pie overnight oats.

You can add more toppings to your overnight oats, like fresh apples, after soaking, if desired.

Try These Other Overnight Oats Recipes:

The post Apple Pie Overnight Oats appeared first on Budget Bytes.

Vegetables and Gravy

Vegetables and Gravy is a simple, no frills recipe that is warm and comforting and can be made with simple, inexpensive ingredients.

The post Vegetables and Gravy appeared first on Budget Bytes.

I’ve been having a lot of fun lately looking at old recipes from The Great Depression and I’m always surprised at how simple they are. They’re always just a few ingredients, barely seasoned, but always filling. The simplicity of those recipes inspired this Vegetables and Gravy recipe, although I did make sure it was well seasoned to fit today’s pallet. 😅

This recipe is great for those times when you just need to throw together something simple, warm, and filling using inexpensive ingredients that you might already have on hand. It’s kind of like a cross between potato soup and the filling of a chicken pot pie (minus the chicken). Is it the best thing I’ve ever eaten in my life? No. But when money is tight, this dish hits just right.

side view of a bowl of vegetables and gravy with a piece of bread and a spoon.

What is Vegetables and Gravy?

This dish starts with cubed potatoes that are boiled in vegetable broth until tender. The liquid is then seasoned with herbs and spices and thickened to a gravy with a milk and flour slurry. Next, we add a bag of mixed frozen vegetables to add color, texture, and flavor. And we finish the dish off with some butter for added creaminess, and salt and pepper to taste. Simple, filling, and satisfying!

What Else Can I Add?

If you happen to have some extra ingredients on hand and want to take this dish up a notch, here are some ideas:

Top with shredded cheese
Brown some bacon in the pot first and top the finished dish with the crumbled bacon
Add your favorite seasoning blend(you could do anything from a Cajun seasoning to something simple like Lawry’s)
Add chopped cooked chicken to make it more like a chicken pot pie (a great use for leftover rotisserie chicken!)
Add dumplings

How to Serve Vegetables and Gravy

I would consider this a simple all-in-one bowl meal and would not plan to make anything on the side. I might serve with some crusty bread for sopping up all that delicious gravy, but otherwise, everything I need is in that bowl. If you definitely need something on the side, I’d do a simple roasted vegetable. Maybe broccoli or Brussels sprouts.

About Those Leftovers…

Because this gravy is thickened with flour, it does gel up and get quite thick when refrigerated. But don’t worry, it will loosen a bit upon reheating and you can always add a splash of water or milk to thin it out even more, if needed.

Vegetables and Gravy

Vegetables and Gravy is a simple, no frills recipe that is warm and comforting and can be made with simple, inexpensive ingredients.

Course Dinner, Main Course

Cuisine American

Total Cost $4.00 recipe / $1.00 serving

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 1.5 cups each

Calories 317kcal

Author Beth – Budget Bytes

Equipment

Dutch Oven

Ingredients

1.5 lbs. russet potatoes $1.96
2 cups vegetable broth $0.26
1 cup milk $0.20
1/4 cup all-purpose flour $0.03
2 Tbsp soy sauce $0.12
1/2 tsp dried thyme $0.05
1/2 tsp dried sage $0.05
1/2 tsp onion powder $0.05
1/4 tsp garlic powder $0.02
1/4 tsp freshly cracked black pepper $0.02
12 oz. frozen mixed vegetables $1.00
2 Tbsp butter $0.22
1/2 tsp salt (or to taste) $0.02

Instructions

Peel and cube the potatoes into ¾-inch pieces.
Add the cubed potatoes to a large pot with the vegetable broth. Cover the pot, turn the heat on to medium-high, and allow the broth to come up to a boil. Continue to boil the potatoes until they are fork-tender.
While the potatoes are boiling, whisk together the milk and flour.
Once the potatoes are tender, turn the heat down to medium and add the flour and milk slurry. Also add the soy sauce, thyme, sage, onion powder, garlic powder, and pepper.
Allow the liquid in the pot to come back up to a simmer, at which point it will thicken to a gravy.
Add the frozen vegetables to the pot, stir to combine, then allow them to heat through.
Stir the butter into the gravy until melted and combined. Give the gravy a taste and add salt, pepper, butter or other seasonings to your liking. Serve hot!

Nutrition

Overhead view of a bowl of vegetables and gravy with a piece of bread.

How to Make Vegetables and Gravy

Start by peeling and cubing about 1.5 lbs. russet potatoes. Cut them into ¾-inch cubes.

broth being poured into a pot with cubed potatoes.

Add the cubed potatoes to a large pot and add 2 cups of vegetable broth. Place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Continue to boil the potatoes until fork tender (about 7 minutes).

While the potatoes are boiling, prepare the milk and flour slurry. Whisk ¼ cup all-purpose flour into 1 cup milk.

Milk being poured into the pot with potatoes and herbs.

Once the potatoes are tender, turn the heat down to medium and add the milk and flour slurry to the pot along with 2 Tbsp soy sauce, ½ tsp dried thyme, ½ tsp dried sage, ½ tsp onion powder, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper. Stir to combine.

Thickened gravy being stirred in the pot.

Allow the liquid to come back up to a simmer, at which point it will thicken into a gravy.

Frozen vegetables being poured into the pot.

Add one 12oz. bag of frozen mixed vegetables and stir to combine. Allow the vegetables to heat through in the gravy.

Finished vegetables and gravy being stirred in the pot.

Lastly, add 2 tablespoons of butter to the gravy and stir until it has melted in. Give the gravy a taste and add salt, pepper, or more butter to your liking.

Overhead view of a pot full of vegetables and gravy.

Serve it up hot with a little bread for sopping up that delicious gravy! (I garnished with some fresh parsley because I had it on hand, but it’s not necessary to flavor this dish.)

The post Vegetables and Gravy appeared first on Budget Bytes.

Roasted Radishes

Roasted radishes are a simple, elegant, and eye-catching side dish with a mild, slightly sweet flavor. Easy and delicious!

The post Roasted Radishes appeared first on Budget Bytes.

Radishes are one of the most stunning vegetables, IMHO, with their scarlet red exterior and snow-white flesh. But aside from a few thin slices on a taco or salad, I never really enjoyed radishes until I tried them roasted. Roasted radishes have a completely different flavor from fresh radishes, and they’re such a simple and elegant side dish. So if you’re looking for something new to serve with dinner, put roasted radishes on your list!

overhead view of roasted radishes on the baking sheet.

Radishes are in season in the spring, so let’s take full advantage of this gorgeous vegetable while they’re fresh and inexpensive!

What do Roasted Radishes Taste Like?

Unlike the spicy bite of fresh radishes, roasted radishes have a mild, slightly sweet, and fairly neutral flavor. Imagine a slightly sweeter potato, with a smooth, soft, and dense texture. Because their flavor is subtle, they make a great blank slate for any flavors you’d like to add in the way of spices or dressing after roasting.

How to Season Roasted Radishes

I kept the seasoning for this recipe super simple with just salt, pepper, and some garlic powder to add depth. I also garnished with parsley, although that’s not really needed for flavor. But there are so many other ways you can season your roasted radishes.

You can add different spices and herbs before roasting. Try rosemary, lemon, steak seasoning, dill, or Italian seasoning. You can also top your roasted radishes with a dressing after they’re roasted. Try a light drizle of Italian dressing, a simple vinaigrette, or Lemon Tahini Dressing.

What to Serve with Roasted Radishes?

Roasted vegetables of any kind are my favorite side dish to serve with dinner because they’re mostly hands-off and they’re so simple that you don’t even really need a recipe. Because roasted radishes are so neutral in flavor, they’ll pair will with just about any dinner (and they’ll add a nice pop of color to your plate).

You could serve them with a simple pan-seared chicken breast and a side salad, serve them alongside a burger instead of fries, or pair them with roasted meat, like Brown Sugar Roasted Pork Loin.

Roasted Radishes

Roasted radishes are a simple, elegant, and eye-catching side dish with a mild, slightly sweet flavor. Easy and delicious!

Course Dinner, Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings

Calories 84kcal

Author Beth – Budget Bytes

Equipment

Ingredients

2 lbs. radishes $3.38
1.5 Tbsp olive oil $0.24
1/2 tsp salt $0.02
1/4 tsp freshly cracked black pepper $0.02
1/4 tsp garlic powder $0.02
1 Tbsp chopped parsley (optional garnish) $0.05

Instructions

Preheat the oven to 400ºF. Trim the stems or any extra long roots from the radishes. Rinse the radishes well in a colander.
Slice the radishes in half and place them on a large baking sheet (line the baking sheet with parchment paper for easy cleanup, if desired).
Drizzle the olive oil over the radishes, then add the salt, pepper, and garlic powder. Toss the radishes until they're coated in oil and seasoning.
Transfer the seasoned radishes to the oven and roast for about 40 minutes, or until they're golden brown and tender, stirring once halfway through. Total roasting time will depend on the size of your radishes.
Taste the radishes and adjust the salt or other seasonings to your liking. Top with fresh chopped parsley for garnish, if desired.

Nutrition