Pumpkin Cheesecake Bars

We love pumpkin season ver much and one of our favorite things we make every year are our Pumpkin Cheesecake Bars! Our recipe produces the creamiest cheesecake filling with a good dose of pumpkin spiced flavor. We paired ours with a chocolate crust, which we think goes so well with pumpkin and cheesecake! How to Make Pumpkin Cheesecake Bars Process CRUST Pour wafers and cinnamon into a bowl. Stir in melted butter until fully incorporated….

Read More

The post Pumpkin Cheesecake Bars appeared first on Spoon Fork Bacon.

Pumpkin cheesecake bars on a board.

We love pumpkin season ver much and one of our favorite things we make every year are our Pumpkin Cheesecake Bars! Our recipe produces the creamiest cheesecake filling with a good dose of pumpkin spiced flavor. We paired ours with a chocolate crust, which we think goes so well with pumpkin and cheesecake!

How to Make Pumpkin Cheesecake Bars

Process

CRUST

Pumpkin cheesecake bars crust ingredients.
  1. Pour wafers and cinnamon into a bowl. Stir in melted butter until fully incorporated.
  2. Press mixture into a 9”x12” parchment lined baking dish and refrigerate until ready to use.
Pumpkin cheesecake bars crust being mixed together.
Pumpkin cheesecake bars crust in a baking dish.

CHEESECAKE FILLING

Pumpkin cheesecake bar filling ingredients.
  1. Place cream cheese and sugar in the bowl of a stand mixer and beat together with paddle attachment (you can also use an electric hand mixer).
  2. Add egg, one at a time, beating after each addition. Add sour cream, flour and milk and stir together until no lumps remain. Fold in vanilla extract and zest until fully incorporated. Set mixture aside.
Pumpkin cheesecake bar filling ingredients being mixed together.
Pumpkin cheesecake filling being mixed in a bowl.

PUMPKIN FILLING

Pumpkin pie filling ingredients.
  1. Place all pumpkin ingredients into a bowl and stir together until fully combined.
  2. Add 1 cup of the cheesecake filling to the pumpkin mixture and gently stir together until fully incorporated.
Pumpking filling for cheesecake bars in a bowl.
Pumpkin cheesecake bars filling mixed together in a bowl.

ASSEMBLE

  1. Preheat oven to 250˚F. Pour cheesecake filling over the chocolate crust.
  2. Dollop spoonfuls of pumpkin filling all over the top of the cheesecake filling.
Cheesecake filling poured over a chocolate crust in a baking dish.
Pumpkin cheesecake bars being made in a baking dish.
  1. Using a toothpick or two, gently dip ¼ inch of the tip into the mixture and swirl all over the surface, creating a marbling pattern. “Marble” the surface as much or as little as you want.
Marbled cheesecake bars being marbled.
  1. Place cheesecake in the oven and bake for 25 to 30 minutes, or until cheesecake is set, but still wobbly in the center. Remove the cheesecake from the oven and cool completely. Refrigerate until chill, about 1 hour. Run a small knife along the edges of the cheesecake that touch the pan directly, then carefully take the sides of parchment and lift the cheesecake from the pan. Cut into small pumpkin cheesecake bars and serve.
Pumpkin cheesecake bars cut on a board.

Tips for Making the BEST Pumpkin Cheesecake Bars

  • Don’t over-bake the bars! It’ll cause the surface to crack as it cools and the filling won’t be silky smooth! It’s important that the center of the filling is still loose and wobbly when it’s pulled from the oven.
  • We love using the Nabisco Chocolate Wafers for the crust, but if you’re unable to find them, using Oreos (with the creme filling removed) is just fine!
  • Firmly pressing the crust into the pan and chilling the crust before adding the filling ingredients will both greatly help crust from crumbling into the filling.
  • Since this isn’t a thick cheesecake bar it’s important to just drag the toothpick near the surface of the filling to achieve the marble pattern. Inserting the toothpick too deeply into the filling will cause the toothpick to drag into the pumpkin cheesecake bars crust.

Make Ahead and Freezing Instructions

Make Ahead

Our pumpkin cheesecake bars can be made up to 3 days in advance (for best quality). Once baked, allow cheesecake to fully cool at room temperature. Cover the pan tightly with plastic wrap and refrigerate until ready to slice and serve.

Freezing

Once baked, allow cheesecake to fully cool at room temperature. Life cheesecake from pan and set onto a baking sheet. Freeze cheesecake in freezer until fully frozen, a couple hours.

Remove cheesecake from freezer and peel away parchment. Tightly wrap cheesecake in two layers of plastic wrap followed by a layer of foil. Freeze for up to 2 months. (this freezing method can be done to the whole cheesecake or wrapped in individual pieces)

Thawing

To thaw, unwrap cheesecake completely and thaw at room temperature for about 1 hour or in the refrigerator overnight. Serve.

Close up on pumpkin pie cheesecake bars.

More Delicious Pumpkin Dessert Recipes You Will Love

Marbled pumpkin cheesecake bars on a board.
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Marbled Pumpkin Cheesecake Bars

We LOVE these Pumpkin Cheesecake Bars very much! They're easy to make, the filling is so creamy and the chocolate cookie crust is kissed with cinnamon for one of the best fall desserts ever! These bars also freeze very well, for whenever you're craving a quick sweet treat!
Course Dessert
Cuisine American, greek
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings 12
Calories 427kcal

Ingredients

chocolate crust

  • 12 ounces chocolate wafer cookies finely ground
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/2 teaspoon cinnamon

cheesecake filling

  • 16 ounces cream cheese, softened
  • ¾ cup sugar
  • ¼ cup sour cream
  • 1 tablespoon all purpose flour
  • 3 eggs
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • zest of 1 lemon

pumpkin filling

  • 1 cup pumpkin puree
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

crust

  • Pour wafers and cinnamon into a bowl. Stir in melted butter until fully incorporated.
  • Press mixture into a 9”x12” parchment lined baking dish and refrigerate until ready to use.

cheesecake filling

  • Place cream cheese and sugar in the bowl of a stand mixer and beat together with paddle attachment (you can also use an electric hand mixer).
  • Add egg, one at a time, beating after each addition.
  • Add sour cream, flour and milk and stir together until no lumps remain. Fold in vanilla extract and zest until fully incorporated. Set mixture aside.

pumpkin filling

  • Place all ingredients into a bowl and stir together until fully combined.
  • Add 1 cup of the cheesecake filling to the pumpkin mixture and gently stir together until fully incorporated.

assemble

  • Preheat oven to 250˚F.
  • Pour cheesecake filling over the chocolate crust.
  • Dollop spoonfuls of pumpkin filling all over the top of the cheesecake filling.
  • Using a toothpick or two, gently dip ¼ inch of the tip into the mixture and swirl all over the surface, creating a marbling pattern. “Marble” the surface as much or as little as you want.
  • before placing in the oven and baking for 25 to 35 minutes or until the center is still loose and wobbly.
  • Remove the cheesecake from the oven and cool completely. Refrigerate until chill, about 1 hour.
  • Run a small knife along the edges of the cheesecake that touch the pan directly, then carefully take the sides of parchment and lift the cheesecake from the pan. Cut into small bars and serve.

Notes

**Makes 1 (9”x13” Pan)**
Tips for Making the BEST Pumpkin Cheesecake Bars
  • Don’t over-bake the bars! It’ll cause the surface to crack as it cools and the filling won’t be silky smooth! It’s important that the center of the filling is still loose and wobbly when it’s pulled from the oven.
  • We love using the Nabisco Chocolate Wafers for the crust, but if you’re unable to find them, using Oreos (with the creme filling removed) is just fine!
  • Firmly pressing the crust into the pan and chilling the crust before adding the filling ingredients will both greatly help crust from crumbling into the filling.
  • Since this isn’t a thick cheesecake bar it’s important to just drag the toothpick near the surface of the filling to achieve the marble pattern. Inserting the toothpick too deeply into the filling will cause the toothpick to drag into the pumpkin cheesecake bars crust.

Nutrition

Calories: 427kcal | Carbohydrates: 43g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 462mg | Potassium: 189mg | Fiber: 2g | Sugar: 30g | Vitamin A: 4019IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg

The post Pumpkin Cheesecake Bars appeared first on Spoon Fork Bacon.

Apple Pie

If you’re looking for a scrumptious apple pie recipe that will make everyone at your table gasp with delight- this is it!

The post Apple Pie appeared first on Budget Bytes.

If you’re looking for an apple pie recipe that will make everyone at your table gasp with delight- this is it! The filling is effortless and ridiculously tasty. Pair it with my buttery 3 Ingredient Pie Crust, and you’ll never go back to store-bought apple pie again. #forserious

How Many Apples Will I Need?

This recipe is for a standard pie pan with a volume of 4 cups. However, since apples lose up to 30% of their volume as they bake, you can’t just fill a pie pan with 4 cups of apples and call it a day. You’ll end up with a pie with a crater in the middle. You’ll need about 6 cups of sliced apples or 6 to 8 apples, depending on the size of your fruit.

How Thick Should I Slice My Apples?

It’s best if you slice apples about 1/4 – 1/2 inch thick. Any thicker, and they won’t cook through by the time your crust does. Any thinner, and they’ll dissolve and leave you with a soggy bottom crust. The most important thing to keep in mind is that your apples should all be about the same thickness so they cook uniformly.

The Best Apples For Apple Pie

I divide the apple display at my grocery into two sections: great for pie and awful for pie. Apples that are great for pie hold their shape during a bake and have complex flavors. Try a combination of these for apple pie supremacy:

  • Honey Crisp
  • Granny Smith
  • Pink Lady
  • Golden Delicious

Apples that are awful for pie taste one-dimensional and fall apart faster than a reality show housewife. While great for apple sauce or apple butter, avoid the following for pie:

  • McIntosh
  • Fuji
  • Gala
  • Red Delicious

What’s The Best Crust For Apple Pie?

Apples are juicy, so you need a bottom crust that can hold up to a whole lot of liquid, i.e., a mealy pie dough. This is what it’s called because the pieces of fat in the flour are tiny and look like coarse cornmeal. They create a tight crumb that repels liquids, so you don’t have to worry about a soggy bottom.

Of course, you also want a flaky top crust, which is created with larger pieces of fat. These bigger pieces of fat take up space, and as they melt during baking, they leave behind crispy layers, perfect for a decadent first bite. Lucky for you, my 3 Ingredient Pie Crust is a hybrid between a mealy and flaky crust, so you only have to make one crust.

How To Avoid A Soggy Bottom

Avoiding a soggy bottom takes more than using the proper crust. Check out these tips for the crispiest bottom crust ever:

  • Draw out your apples’ natural juices by sprinkling them with sugar and spices. Then cook the juices until they transform into a caramel.
  • Cook the apple slices in the caramel for a few minutes, further reducing the liquids and concentrating the flavors.
  • Seal your bottom pie crust by brushing it with a small amount of beaten egg white.
  • Bake your pie on a pizza stone or baking steel. These tools trap heat and help cook your bottom crust faster, sealing it, so the juices don’t have time to soak in.

If you don’t own a baking steel or pizza stone, bake your pie on a double layer of sheet pans or in a large cast iron pan. Baking your pie in a second pan also has the added benefit of trapping any overflow of juices, so your oven doesn’t start to smoke and set off your alarms.

Overhead shot of an apple pie.
Overhead shot of a slice of apple pie on a white plate with two scoops of vanilla ice cream and drizzled with caramel sauce.
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Apple Pie

This is the easiest apple pie recipe ever! The cinnamon-scented filling and buttery crust are scrumptious and ridiculously simple to make!
Course Dessert
Cuisine American
Total Cost ($6.94 recipe / $0.87 serving)
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours 45 minutes
Servings 8 slices
Calories 383kcal

Ingredients

  • 1 double pie crust* $2.34
  • 1/2 cup sugar $0.13
  • 1 tsp cinnamon $0.10
  • 3 Tbsp flour $0.02
  • 1 pinch nutmeg $0.01
  • 2 Tbsp lemon juice $0.09
  • 6 cups sliced apples (6-8 apples) $3.90
  • 1 large egg, white and yolk separated $0.26
  • 1 Tbsp heavy cream $0.09

Instructions

  • Place a rack in the center of your oven, and top it with a pizza stone*. Preheat the oven to 375°F. Roll out your bottom and top pie crusts to 1/4 inch thickness. Refrigerate the top crust.
  • Line your pie pan with the rolled out bottom crust. Beat the egg white and brush the bottom crust lightly with it. Use a fork to puncture the bottom crust 9 to 10 times. Refrigerate the crust-lined pie pan.
  • Slice the 6 to 8 apples into 1/4 inch thick slices until you have 6 cups. Then place them in a colander and dress them with the lemon juice.
  • Place the colander in a large sauce pan. Mix the sugar, cinnamon, salt, flour, and nutmeg. Sprinkle the apples with the sugar mixture and incorporate thoroughly.
  • Allow the apples to marinate in the sugar and spices for a half hour. They will release their juices into the sauce pan.
  • After the apples have released their juices, remove the colander and the apples and place the pan with the juices over medium heat. Cook down the apple juices until a caramel forms.
  • Add the sliced apples to the pan and cook with the caramel until slightly softened, about five minutes. Let them cool for about 10 minutes.
  • Once the the apples have cooled, remove the pie pan and the top crust from the refrigerator. Add the apple slices to the crust-lined pie pan.
  • Cover the apples with the top crust. Fold the top crust under the edges of the bottom crust and pinch the crusts together. Flute the crusts. Beat the egg yolk and the cream together and brush the top crust with the egg wash.
  • Slice steam vents into the top crust. Place the pie pan on top of your pizza stone and bake for 45 minutes, or until the top crust is golden brown and the pie's juices are bubbling.
  • Cool the apple pie for at least 30 minutes before slicing, but preferably for an hour to allow the filling to solidify.

See how we calculate recipe costs here.

Notes

*You can purchase a premade double crust or for best results, use our easy 3-Ingredient Pie Crust, divided in two for a top and bottom crust.
*If you do not own a pizza stone, use a large cast iron pan or stack two sheet pans together.

Nutrition

Serving: 1slice | Calories: 383kcal | Carbohydrates: 53g | Protein: 4g | Fat: 18g | Sodium: 210mg | Fiber: 3g
Overhead shot of a slice of apple pie on a white plate with two scoops of vanilla ice cream and drizzled with caramel sauce.

How to Make Apple Pie – Step by Step Photos

Place a rack in the center of your oven, and top it with a pizza stone*. Preheat the oven to 375°F. Roll out your bottom and top pie crusts to 1/4 inch thickness. Refrigerate the top crust.
Overhead shot of hand using a fork to dock pie dough.

Line your pie pan with the rolled out bottom crust. Beat the egg white and brush the bottom crust with a very thin layer. Use a fork to puncture the bottom crust 9 to 10 times. Refrigerate the crust-lined pie pan.

Overhead shot of apple in a colander.

Slice the 6 to 8 apples into 1/4 inch thick slices, until you have 6 cups. Then place them in a colander and dress the apple slices with the 2 tablespoons of lemon juice.

Overhead shot of apples macerating in a colander placed inside a pan.

Place the colander in a large sauce pan. Mix the 1/2 cup of sugar, 1 teaspoon of cinnamon, 1/8 teaspoon of salt, 3 tablespoons of flour, and a pinch of nutmeg. Sprinkle the apples with the sugar mixture and incorporate thoroughly. Allow the apples to marinate in the sugar and spices for a half hour. They will release their juices into the sauce pan.

Overhead shot of apple caramel.

After the apples have released their juices, remove the colander and the apples and place the pan with the juices over medium heat. Cook down the apple juices until a caramel forms.

Overhead shot of apples cooking with caramel.

Add the sliced apples to the pan and cook with the caramel until slightly softened, about five minutes. Let them cool for about 10 minutes.

Overhead shot of sliced apples in pie shell.

Once the apples have cooled, remove the pie pan and the top crust from the refrigerator. Add the apple slices to the crust-lined pie pan.

Overhead shot of brushing egg wash on a pie.

Cover the apples with the top crust. Fold the top crust under the edges of the bottom crust and pinch the crusts together. Flute the crusts. Beat the egg yolk and the cream together and brush the top crust lightly with the egg wash.

Overhead of raw pie with steam vents on it.

Slice steam vents into the top crust. Place the pie pan on top of your pizza stone and bake for 45 minutes, or until the top crust is golden brown and the apple juices are bubbling.

Overhead shot of a finished apple pie.

Cool the apple pie for at least thirty minutes before slicing, but preferably an hour to allow the filling to solidify.

Overhead shot of a slice of apple pie on a white plate with two scoops of vanilla ice cream and drizzled with caramel sauce.

The post Apple Pie appeared first on Budget Bytes.

Sausage Stuffed Spaghetti Squash

If you’re looking for a knock-out recipe that takes minutes to put together, this mouthwatering Sausage Stuffed Spaghetti Squash is it!

The post Sausage Stuffed Spaghetti Squash appeared first on Budget Bytes.

Sausage Stuffed Spaghetti Squash is one of those recipes you make when you have time for absolutely nothing but still want to indulge in a savory ooey-gooey delight that’ll make every person at your table say “Wow.” Plus, it’s a sheet pan meal that takes minutes to put together. What’s not to love?

Overhead shot of a hand touching sausage stuffed spaghetti squash with a black fork in it.

What Is Spaghetti Squash?

Spaghetti Squash is the coolest cousin in the gourd family. It has a canary yellow exterior and is shaped like a smoother version of one of those giant dragon eggs someone’s always cradling on House Of The Dragon. (Or a football. Take your pick.) When cooked, its flesh separates into strands the thickness of angel hair.

DOES IT REALLY TASTE LIKE SPaghetti?

No. It does not. It has a neutral flavor and a mildly crunchy texture that smooths out the longer you cook it. But it does look like spaghetti, with strands that vary in length depending on how you slice it. If you go with rounds, you’ll get beautiful long pieces that you can twirl around a fork. I always cut it lengthwise because it’s faster. Even though it gives me shorter strands, I get more ways to work with it because you can stuff it with almost anything.

Side shot of Sausage Stuffed Spaghetti Squash with a fork in it.

How To Cut SPaghetti Squash

Spaghetti Squash can be a beast to work with unless you soften it a little first with a spin on your microwave turntable. Pierce its skin a few times with a fork and nuke it for five minutes before you try to slice it. It will make it so much easier. It’s always a good idea to stabilize it by resting it on a dish towel before you make that first cut. Leave the steak knife in the drawer and bust out your sharpest chef’s knife. Check out our full tutorial on How To Roast Spaghetti Squash.

Do I Have To Use Italian Sausage?

The beauty of spaghetti squash is its mild flavor, which makes it a blank canvas that pairs perfectly with almost anything. Beth and I are kind of obsessed with Italian sausage and melted mozzarella, but feel free to try your favorite combinations.

For example, you can make this a vegan meal with vegan cheese and sausage. Or lean Latin with it, and try chorizo with manchego or a smoky cheddar. The magic is that you don’t need to use any spices. Not even salt. The sausage is already chock full of spices and will flavor the squash as its fat renders in the cavity. The cheeses provide all the salt you need. Beth and I couldn’t score our favorite spicy Italian sausage, so we opted for sweet and added a sprinkle of red pepper flakes to the mix. That’s, of course, completely optional.

Side shot of Sausage Stuffed Spaghetti Squash with a fork in it.
Overhead shot of stuffed spaghetti squash with a black fork next to it.
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Sausage Stuffed Spaghetti Squash

If you're looking for a knock-out recipe that takes minutes to put together, this mouthwatering Sausage Stuffed Spaghetti Squash is it!
Course Dinner, Lunch
Cuisine American
Total Cost ($5.38 recipe / $1.35 serving)
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 quarters
Calories 355kcal

Ingredients

  • 1 spaghetti squash (1.5 lbs.) $1.19
  • 1/2 lb. Italian ground sausage (sweet or spicy) $3.00
  • 1/2 cup shredded mozzarella $0.63
  • 1/4 cup Parmesan cheese $0.50
  • 1/2 Tbsp olive oil $0.06

Instructions

  • Set a rack in the center of your oven and preheat it to 400°F. Slice the spaghetti squash in half, from tip to end. Scoop out the seeds in its central cavity. Brush each half with the cooking oil.
  • Divide the pound of sausage equally between the two spaghetti squash halves.
  • Roast for 30 minutes or until the sausage reaches an internal temperature of 160°. Remove from the oven, but keep your oven on.*
  • Use two forks to separate the sausage into small chunks and to separate the squash into strands. Mix it all together.
  • Combine the cheeses.
  • Divide the cheese mixture equally between the halves and roast for another 10 minutes until the cheese is bubbly and begins to caramelize. Enjoy!

See how we calculate recipe costs here.

Notes

*As long as sausage reaches 160°F,  it’s perfectly safe to eat. However, only the surface of the sausage will brown.  I know some people are squeamish about pale sausage. So, if you prefer super well-done, very browned sausage, put it in a pan for a few minutes until it starts to develop color, then stuff the squash with it. Don’t waste the rendered fat. Add that to the squash as well.

Nutrition

Serving: 0.25squash | Calories: 355kcal | Carbohydrates: 18g | Protein: 15g | Fat: 26g | Sodium: 653mg | Fiber: 4g
Overhead shot of stuffed spaghetti squash with a black fork in it.

How to Make Sausage Stuffed Spaghetti Squash – Step by Step Photos

Overhead shot of a hand holding a spaghetti squash half and brushing oil on it.

Set a rack in the center of your oven and preheat it to 400°F. Slice the spaghetti squash in half, from tip to end. Scoop out the seeds in its central cavity. Reserve the seeds if you wish, and roast them later. Brush each squash half with the half tablespoon of olive oil.

Overhead shot of spaghetti squash stuffed with sausage.

Divide the pound of sausage equally between the two spaghetti squash halves.

Overhead shot of baked stuffed spaghetti squash.

Roast for 35 to 40 minutes, or until the sausage reaches an internal temperature of 160°. Remove from the oven, but keep your oven on.

Overhead shot of stuffed spaghetti squash with sausage mixed with the squash.

Use two forks to separate the sausage into small chunks and to separate the squash into strands. Mix it all together.

Overhead shot of cheese mix in a bowl.

Combine the cup of mozzarella with the quarter cup of Parmesan. We added 1/4 teaspoon of red pepper flakes because all we could find was sweet Italian sausage, and we love a little kick. This is completely optional and has not been calculated into the recipe cost.

Overhead shot of stuffed spaghetti squash on a sheet pan.

Top the squash with the cheese. Divide the cheese mixture equally between both squash halves.

Overhead shot of stuffed spaghetti squash on a sheet pan.

Roast for another 5 to 10 minutes or until the cheese is bubbly and has started to caramelize. Buen provecho! (That’s Spanish for: have the best time eating. And trust me, you will!)

Overhead shot of stuffed spaghetti squash with a black fork next to it

What To Serve With Sausage Stuffed Spaghetti Squash

Pair your spaghetti squash with these delicious sides:

The post Sausage Stuffed Spaghetti Squash appeared first on Budget Bytes.

Creamy Lentil Vegetable Soup

This Creamy Lentil Vegetable Soup is a medley of colors, flavors, and textures all in a hearty and inexpensive bowl. It’s vegan, too!

The post Creamy Lentil Vegetable Soup appeared first on Budget Bytes.

I’m so all about the hearty soups and stews this time of year and I’ve been kind of obsessed lately with using coconut to make savory soups and stews creamy. This Creamy Lentil and Vegetable Soup started out as a lentil mushroom soup, but then I decided to toss in the extra veggies I had in my fridge. The end result was a super cozy bowl full of colors, flavors, and textures that made all of my Autumn cottage-core dreams come true. 🥰

Close up overhead view of a bowl of creamy lentil vegetable soup with bread on the side.

What Kind oF lentils to Use

I used quick-cooking brown (or green, depending on where you are) lentils for this recipe. If you’re unsure of the type of lentil you have, check the cooking instructions on the package. You’ll want a variety that cooks with about 20 minutes of simmering with no soaking required.

I don’t suggest using red or yellow lentils for this recipe because they break down very quickly when cooked and you’ll end up with a texture closer to mashed potatoes than soup in the end.

Coconut Alternatives

I used full-fat coconut milk (the kind in a can, not the kind meant for use as a dairy milk alternative) for this soup because it’s an easy way to make soups ultra-rich and creamy without using dairy. If you’re not trying to avoid dairy you can simply use a splash or two of heavy cream. OR, if you want to make this a simply brothy soup, just skip the cream all together!

What to Serve with Creamy Lentil Vegetable Soup

This creamy, cozy soup is just begging for some good bread for dipping. Whip up a batch of some homemade no-knead bread or soda bread and you’ll be in heaven.

How to Store

To store this soup, first divide it into single-serving portions to facilitate quicker cooling. Store the soup in the refrigerator for 4-5 days, or once chilled, transfer to the freezer for longer storage (up to three months). You can reheat the soup in the microwave or in a sauce pot over medium-low heat, stirring often.

Overhead view of a pot of creamy lentil vegetable soup
Close up side view of a bowl of creamy lentil vegetable soup.
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Creamy Lentil Vegetable Soup

This Creamy Lentil Vegetable Soup is a medley of colors, flavors, and textures all in a hearty and inexpensive bowl. It's vegan, too! 
Course Dinner, Lunch, Soup
Cuisine American
Total Cost $9.19 recipe / $2.30 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 1.5 cups each
Calories 522kcal

Equipment

Ingredients

  • 16 oz. mushrooms $3.98
  • 2 Tbsp cooking oil $0.08
  • 3 carrots $0.57
  • 3 ribs celery $0.55
  • 1 yellow onion $0.37
  • 2 cloves garlic $0.16
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp rubbed sage $0.05
  • 1/2 tsp dried rosemary $0.05
  • 1 cup brown lentils $0.61
  • 3 cups vegetable broth $0.39
  • 1 13.5oz. can full-fat coconut milk $2.29
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.02

Instructions

  • Rinse the mushrooms to remove any dirt or debris, then slice them into thick slices.
  • Add the mushrooms to a large soup pot or Dutch oven along with the cooking oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until the mushrooms have released all of their water and it has evaporated out of the pot.
  • Meanwhile, dice the carrots, celery, and onion, and mince the garlic. Add the carrot, celery, onion, and garlic to the soup pot along with the thyme, sage, and rosemary. Continue to sauté the vegetables until the onions are soft and translucent.
  • Add the lentils and vegetable broth to the pot. Stir to combine, then place a lid on the pot and turn the heat up to high. Allow the soup to come to a boil, then reduce the heat to medium-low and let it simmer for about 20 minutes, or until the lentils are tender.
  • Once the lentils are tender, add the coconut milk, stir to combine, and let it simmer for another five minutes.
  • Finally, taste the soup and add salt and pepper to taste. We used about ½ tsp salt and ¼ tsp pepper. Enjoy the soup hot with bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 522kcal | Carbohydrates: 49g | Protein: 19g | Fat: 31g | Sodium: 1076mg | Fiber: 20g
Close up side view of a bowl of creamy lentil vegetable soup.

How to Make Creamy Lentil Vegetable Soup – Step by Step Photos

Sliced mushrooms in a soup pot.

Rinse 16oz. mushrooms to remove any dirt or debris, then cut them into thick slices. Add the sliced mushrooms to a large soup pot along with 2 Tbsp cooking oil and a pinch of salt and pepper.

Sautéed mushrooms in the pot.

Sauté the mushrooms over medium heat until they’ve released all of their water and the water has evaporated from the bottom of the pot.

Chopped vegetables added to the pot.

While the mushrooms are sautéing, dice three carrots, dice three ribs of celery, dice one yellow onion, and mince two cloves of garlic. Add the onion, celery, carrot, and garlic to the pot along with ½ tsp dried thyme, ½ tsp rubbed sage, and ½ tsp rosemary.

Sautéed vegetables and herbs in the pot.

Continue to sauté over medium heat until the onions are soft and translucent.

Lentils in the pot and vegetable broth being poured in.

Add one cup of uncooked brown lentils to the pot along with three cups of vegetable broth. Stir to combine.

Simmered soup in the pot.

Place a lid on the pot, turn the heat up to high to bring the soup up to a boil, then immediately turn the heat down to medium-low. Let the soup simmer over medium-low for about 20 minutes, or until the lentils are tender.

Coconut milk being poured into the soup.

Add one 13.5oz. can of full-fat coconut milk to the soup and stir to combine. Let the soup simmer for an additional five minutes.

Finished soup in the pot with a spoon.

Taste the soup and add salt and pepper to taste. Remember, adding a bit of salt helps amplify the flavors in the soup. I added about ½ tsp salt and ¼ tsp freshly cracked pepper.

Overhead view of a bowl of creamy lentil vegetable soup with a piece of bread.

Serve your delicious creamy lentil vegetable soup hot with some hearty bread for dipping!

The post Creamy Lentil Vegetable Soup appeared first on Budget Bytes.

Pumpkin Pie Recipe (with a Chocolate Crust)

PUMPKIN PIE RECIPE (WITH A CHOCOLATE CRUST)We love when fall rolls around because we can officially bring back our Pumpkin Pie Recipe! We love this pie so much! Not only is the pumpkin filling smooth, delicious and packed with pumpkin goodness, but our…

PUMPKIN PIE RECIPE (WITH A CHOCOLATE CRUST)
We love when fall rolls around because we can officially bring back our Pumpkin Pie Recipe! We love this pie so much! Not only is the pumpkin filling smooth, delicious and packed with pumpkin goodness, but our variation with the chocolate cookie crust is just the BEST!…

Grilled Skirt Steak Salad

Our Grilled Skirt Steak Salad with fresh peaches and creamy burrata is one of our favorite things to serve guests during the summer. It’s so fresh, packed with so much flavor, super satisfying, and the best part? -it’s very easy to make! Skirt steak is so underrated because it’s not the most tender cut, but it has so much great flavor! Although with our simple marinade you get even more flavor as well as a…

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The post Grilled Skirt Steak Salad appeared first on Spoon Fork Bacon.

Grilled Steak Salad recipe in a platter.

Our Grilled Skirt Steak Salad with fresh peaches and creamy burrata is one of our favorite things to serve guests during the summer. It’s so fresh, packed with so much flavor, super satisfying, and the best part? -it’s very easy to make!

Skirt steak is so underrated because it’s not the most tender cut, but it has so much great flavor! Although with our simple marinade you get even more flavor as well as a nice and tender grilled piece of meat!

How to Make Our Grilled Skirt Steak Salad

Process

MARINADE

  1. Place all marinade ingredients into a liquid measuring cup and whisk together.
  2. Place skirt steak into a shallow baking dish and pour marinade over steak, flipping to ensure both sides are covered. Cover with plastic wrap and refrigerate for at least 2 hour and up to 24 hours.
Marinated skirt steak in a baking dish.

VINAIGRETTE

  1. Place all vinaigrette ingredients, except for the oil into the well of a blender or food processor).
  2. With the motor running, slowly begin drizzling the oil into the herb mixture until fully incorporated and emulsified together. Season with salt and pepper and set aside.

SKIRT STEAK

  1. Preheat grill to 375˚F (or set grill pan over medium-high heat). Remove steak from marinade, pat dry, and generously season the steak on both sides with salt and pepper.
  2. Place the steak onto the hot grill surface and grill on each side for 6 to 7 minutes for medium doneness.
  3. Remove the steak from heat and transfer to a cutting board. Allow the steak to rest for 8 to 10 minutes before slicing against the grain.
Grilled skirt steak cut on a cutting board.

ASSEMBLY

  1. Toss arugula or kale with 1/2 of the vinaigrette and spread onto a large platter. Top with sliced steak, sliced peaches, red onion, burrata, red pepper flake, and dill flowers, if using. Drizzle more vinaigrette over the top and lightly season with sea salt flakes and black pepper.
A peach and red onion salad with lettuce.
Peach and burrata salad recipe with steak.
Lettuce with steak and burrata.

Why We Love Skirt Steak Cut of Beef

Skirt steak is a cut of beef from the plate (between the brisket and flank). It’s often confused for the hangar and flank, mostly due to the location of the cut. Our top three reasons with love skirt steaks are:

  • We love the great, natural flavor you get from this particular cut of beef.
  • It’s fairly inexpensive compared to other cuts of beef (for that reason, you can easy feed a crowd without breaking the bank).
  • It cooks up very quickly!

Why We Prefer Marinating Skirt Steak

Skirt steak is often overlooked because it’s not considered a tender cut of beef. For this reason we always marinate our skirt steaks. Marinating skirt steaks (especially with an acid component, in this case red wine vinegar and whole grain mustard) really helps to tenderize the steak.

We always recommend marinating skirt steak for at least 6 hours for tenderness, but not more than 24 hours. We often find that marinated skirt steak for over 24 hours breaks the muscle tissue down a little too much, creating a a mushy mess.

Close up view of grilled skirt steak salad.

Why Grilling Skirt Steak is Our Preferred Cooking Method

This mainly comes down to flavor! We love the char-grilled flavor you get from throwing the steak on the grill.

Skirt steak also really benefits from fast, high temperature cooking, which is great for grilling.

If you don’t have a grill or grill pan you can always use a large cast iron skillet!

Grilled skirt steak salad with a dressing being poured on top.

Tips and Tricks for Success

  • Marinate the steak for at least 6 hour to tenderize, but no more than 24 hours, to prevent the meat from breaking down too much and turning mushy.
  • Don’t overcook the steak – which will only cause the steak to become tough and chewy.
  • Allow the steak to rest, loosely covered, for 8 to 10 minutes before slicing into it, so the juices don’t leak out (causing the steak to dry out).
  • Use high heat cooking, for a short amount of time on each side for the best results!

More Delicious Grilled Beef Recipes You Will Love

Lettuce with steak and burrata.
Print

Grilled Skirt Steak Salad

Our Grilled Skirt Steak Salad is the perfect summer salad! It's loaded with a simple marinated skirt steak, fresh sliced peaches and creamy burrata, all atop a bed of spicy arugula that's tossed with an herb vinaigrette. Swap the sliced peaches out for thinly sliced apples for a salad you can enjoy all year long!
Course dinner, lunch, Main Course, Salad
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Cook Time 15 minutes
Marinate Time 6 hours
Servings 4
Calories 750kcal

Equipment

  • 1 grill or grill pan

Ingredients

skirt steak marinade

  • ½ cup oil
  • ¼ cup red wine vinegar
  • 1 tablespoon minced rosemary
  • 2 teaspoons minced thyme
  • 1 teaspoon minced sage
  • 3 minced garlic cloves

skirt steak

  • 2 tablespoon neutral oil with high smoke-point
  • 1 pound skirt steak
  • salt and pepper to taste

herb vinaigrette

  • 2 teaspoons minced shallots
  • 3 tablespoons minced basil leaves
  • 1 tablespoon minced thyme
  • 1 thinly sliced green onions
  • 1 minced garlic clove
  • 2 teaspoons whole grain mustard
  • 1 tablespoon honey
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste

assembly

  • 8 cups baby arugula (or baby kale)
  • 2 yellow peaches, seeded and thinly sliced
  • thinly sliced red onion
  • 8 ounces burrata cheese
  • red pepper flakes, optional

Instructions

marinade

  • Place all marinade ingredients into a liquid measuring cup and whisk together.
  • Place skirt steak into a shallow baking dish and pour marinade over steak, flipping to ensure both sides are covered. Cover with plastic wrap and refrigerate for at least 2 hour and up to 24 hours.

vinaigrette

  • Place all vinaigrette ingredients, except for the oil into the well of a blender or food processor).
  • With the motor running, slowly begin drizzling the oil into the herb mixture until fully incorporated and emulsified together. Season with salt and pepper and set aside.

skirt steak

  • Preheat grill to 375˚F (or set grill pan over medium-high heat). Remove steak from marinade, pat dry, and generously season the steak on both sides with salt and pepper.
  • Place the steak onto the hot grill surface and grill on each side for 6 to 7 minutes for medium doneness.
  • Remove the steak from heat and transfer to a cutting board. Allow the steak to rest for 8 to 10 minutes before slicing against the grain.

assembly

  • Toss arugula or kale with 1/2 of the vinaigrette and spread onto a large platter. Top with sliced steak, sliced peaches, red onion, burrata, red pepper flake, and dill flowers, if using. Drizzle more vinaigrette over the top and lightly season with sea salt flakes and black pepper.

Notes

Tips and Tricks for Success
  • Marinate the steak for at least 6 hour to tenderize, but no more than 24 hours, to prevent the meat from breaking down too much and turning mushy.
  • Don’t overcook the steak – which will only cause the steak to become tough and chewy.
  • Allow the steak to rest, loosely covered, for 8 to 10 minutes before slicing into it, so the juices don’t leak out (causing the steak to dry out).
  • Use high heat cooking, for a short amount of time on each side for the best results!

Nutrition

Calories: 750kcal | Carbohydrates: 16g | Protein: 36g | Fat: 64g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 0.5g | Cholesterol: 112mg | Sodium: 127mg | Potassium: 637mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1857IU | Vitamin C: 16mg | Calcium: 408mg | Iron: 4mg

The post Grilled Skirt Steak Salad appeared first on Spoon Fork Bacon.

Bún Chả (Vietnamese Meatballs)

Bún chả (Vietnamese Meatballs) are simple, light, fresh, and perfect for a hot summer day or as a make-ahead meal.

The post Bún Chả (Vietnamese Meatballs) appeared first on Budget Bytes.

This light and fresh Bún Chả recipe features flavorful and juicy pork meatballs paired with vermicelli noodles and plenty of herbs and vegetables. Bún chả is light yet filling and it comes together effortlessly in a few straightforward steps. Served with a homemade dipping sauce, this refreshing recipe is perfect for a hot summer day or as a make-ahead meal.

Close up of Bún chả in a bowl with rice noodles and vegetables.

What is Bún Chả?

Growing up, I didn’t realize there was a name for these delicious juicy pork meatballs. They were just something my mom made for me because it was one of the five things that I was willing to eat without question. It’s a recipe that you can easily make, you can scale it up or down, and most importantly, it’s super flavorful. 

Bún chả, also known as Vietnamese pork meatballs with vermicelli noodles, is a popular Vietnamese dish that is thought to have originated in Hanoi. You can find them served anywhere from street food stalls to restaurants in Hanoi. While a popular lunchtime recipe, you can enjoy this recipe any time of the day. I love how refreshing the noodles, vegetables, and herbs are on a hot summer day. You can even find Anthony Bourdain and Barack Obama enjoying it on an episode of Parts Unknown!

What is fish sauce? 

Fish sauce is the secret ingredient of this entire recipe. It goes into the meatballs as well as the dipping sauce (nước chấm) and is an absolute umami bomb. It is a liquid condiment that is made from fermenting fish over time. It adds major savory, salty, and general deliciousness to the overall dish. You can find fish sauce in the international aisle in most grocery stores, or at an Asian grocer.

Bún chả being dipped in a bowl of sauce with ingredients on the sides.

What is lemongrass? 

Lemongrass is an aromatic herb that has a fragrant complex flavor that is bright and citrusy. You can purchase lemongrass fresh or frozen. I usually find frozen lemongrass at Asian grocers and like to stock up my freezer with them. If you can’t find lemongrass, lemon zest and some ginger could work in a pinch, but I highly recommend not substituting the lemongrass because it is key to achieving the authentic Vietnamese flavor profile.

When using fresh lemongrass, keep in mind that the bottom woody section should be discarded. I’ve been noticing more chain grocery stores carrying fresh lemongrass so you should be able to find it relatively easily. If not, check where the ginger paste is kept and you might find lemongrass paste instead for an easy swap!

How to store leftovers

This recipe is perfect for meal prepping! Store the rice noodles, veggies, and herbs in one container and the pork meatballs in another container. This makes reheating the meatballs much easier, especially at work. Everything should keep and stay fresh for up to 4 days when stored in an airtight container in the fridge. 

Tips for Making Bún Chả

  • Do not overpack the meatballs while shaping the meatballs as you do not want them to be dense. 
  • For uniformed meatballs, use a cookie scoop. This helps them cook evenly as well. You do not want to go any larger than around a golf ball’s size.
  • For the nước chấm, feel free to adjust the ingredients to suit your tastes. 
  • While I use a non-stick skillet, you can use a grilling pan or cast-iron skillet as well. 
  • When buying rice vermicelli noodles, make sure to double-check the ingredients. At first glance, they look similar to cellophane noodles but they are not the same.
Close up side view of Bún chả in a bowl with rice noodles and vegetables.
Close up side view of Bún chả in a bowl with rice noodles and vegetables.

Bún chả

Bún chả (Vietnamese Meatballs) are simple, light, fresh, and perfect for a hot summer day or as a make-ahead meal.
Course Dinner, Lunch, Main Course
Cuisine Vietnames
Total Cost $16.22 recipe / $4.06 serving
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 469kcal
Author Carmy Do

Ingredients

Meatballs

  • 1 lb. ground pork $4.49
  • 3 cloves garlic, finely chopped $0.24
  • 1/4 cup chopped shallot $0.68
  • 4 Tbsp minced lemongrass $0.60
  • 2 Tbsp honey $0.24
  • 1 Tbsp fish sauce $0.23
  • 1 tsp salt $0.05
  • 1/4 tsp pepper $0.02

Dipping Sauce (​​Nuoc Cham)

  • 1/4 cup lime juice (about 2 limes) $1.20
  • 3/4 cup water $0.00
  • 3 Tbsp fish sauce $0.68
  • 1 Thai red chili pepper $0.10
  • 1 clove garlic, minced $0.08
  • 2 Tbsp sugar $0.02
  • 1 carrot, thinly sliced $0.16

Bowls

  • 8 oz. rice vermicelli noodles $2.99
  • 1 head butter lettuce $1.59
  • 1 handful fresh mint $2.19
  • 1 carrot, sliced $0.16
  • 1/2 cucumber, sliced $0.50

Instructions

For the Meatballs:

  • CHop the garlic and shallots, and mince the lemongrass.
  • In a large mixing bowl, mix together the pork, fish sauce, salt, pepper, honey, lemongrass, shallots, and garlic. Set the mixture aside for 1 to 2 hours in the fridge.
  • Shape the mixture into small meatballs (about 20 meatballs), and then gently flatten them a bit.
  • In a large skillet over medium heat, heat the oil and add the meatballs in a single layer. Cook the meatballs until they are golden and caramelized, around 2 to 3 minutes per side. Set the cooked meatballs aside.

For the Sauce:

  • Whisk the sauce ingredients together and adjust to your tastes. Optional: heat the water and whisk the sugar in to dissolve before adding the rest of the ingredients.

For the Bowls:

  • Prepare the vermicelli noodles according to package instructions (usually cook 2-3 minutes in a pot of boiling water).
  • Serve the noodles with the meatballs along with a handful of lettuce, mint, carrots, and cucumbers with the nuoc cham on the side.

Notes

Editor’s note: The prices listed above are from U.S. chain grocery stores. If you have an Asian market in your area you’ll be able to source ingredients like fish sauce, lemongrass, limes, Thai chilis, mint, and rice noodles for much cheaper and often with much higher quality.

Nutrition

Serving: 1bowl | Calories: 469kcal | Carbohydrates: 40g | Protein: 22g | Fat: 24g | Sodium: 2098mg | Fiber: 3g
Overhead view of Bún chả in a bowl with rice noodles and vegetables.

How to Make Bún chả – Step by Step Photos

Prepared aromatics for the meatballs on a cutting board.

First, prepare the aromatics for the meatballs. Mince three cloves of garlic, ¼ cup shallots, and 4 tablespoons lemongrass.

Meatball ingredients in a bowl.

Add the garlic, shallots, and lemongrass to a bowl with about one pound of ground pork, 2 Tablespoons of honey, 1 Tablespoon fish sauce, 1 teaspoon salt, and ¼ teaspoon pepper. Mix the ingredients together then set the mixture aside for 1 to 2 hours in the fridge so the flavors can blend.

Shaped meatballs in a casserole dish.

Shape the mixture into small meatballs, and then gently flatten them a bit. To help divide the mixture evenly, first, dive the meat into four equal pieces, then divide each quarter into five pieces to yield 20 meatballs.

Cooked meatballs in a skillet.

Heat a large skillet over medium. Once hot, add a tablespoon or two of cooking oil and swirl to coat. Add the meatballs to the hot skillet in a single layer. Cook the meatballs until they are golden and caramelized, around 2 to 3 minutes per side. Set the cooked meatballs aside.

Prepared dipping sauce in a small container with a whisk.

For the sauce, whisk together ¼ cup lime juice, ¾ cup water, 3 Tablespoons fish sauce, 1 minced clove of garlic, 1 finely chopped red chili, 2 Tablespoons of sugar, and some thinly sliced carrots (optional garnish). Taste the sauce and adjust the ingredients to your taste buds.

Cooked rice noodles draining in a sieve over a bowl.

Prepare the vermicelli noodles according to package instructions (they usually require cooking for 2-3 minutes in a pot of boiling water). Drain the noodles and set them aside.

Chopped vegetables on a cutting board.

Prepare the rest of the vegetables for your bowls. Slice a cucumber, slice a carrot into matchsticks, pull a handful of mint leaves from the stems, and wash some tender lettuce.

Finished Bún chả bowl from above.

Build the Bún chả bowls by adding the rice vermicelli noodles to a bowl along with some lettuce, cucumber, carrot, and Bún chả. Dip the Bún chả into the sauce, or drizzle a little over the bowl.

Bún chả in a bowl of dipping sauce.

SO fresh and so GOOD!

Overhead view of Bún chả in a bowl with noodles and vegetables, dipping sauce on the side.

The post Bún Chả (Vietnamese Meatballs) appeared first on Budget Bytes.

Panzanella

This panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.

The post Panzanella appeared first on Budget Bytes.

My friends, don’t sleep on this simple Panzanella salad! It’s a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time. What’s not to love?!?!

Overhead shot of panzanella salad in a white bowl.

What Is Panzanella?

Panzanella is a hearty Tuscan salad and an OG food waste recipe. It was created by Italian peasants to keep stale bread out of the trash and to use up garden produce before it spoiled. It can be made with almost any combination of fruits and veggies, but traditionally, the stars of the show are juicy summer tomatoes and crusty bread that’s had time to absorb the salad’s tangy dressing.

Ingredients You’ll Need

You’ll need some day-old bread, ripe tomatoes, some fresh greens, and any other summer fruit and veg you want to take advantage of. You can dress it with your favorite bottled dressing, or you can use our easy homemade balsamic vinaigrette. Beth and I added mozzarella pearls because, YES. Then we just drizzled it with a little olive oil and vinegar that we emulsified in a mason jar. (That’s just chef-speak for shaking the ever-living life out of it until the oil and vinegar transform into a creamy dressing.)

How Long Does Panzanella Last?

While it lives forever in my dreams, in real life, Panzanella doesn’t last longer than a day. You’ll need to make it an hour or so before serving to give the bread time to soak up the dressing.

Can I Meal-Prep Panzanella?

I’ve had lots of success prepping Panzanella components ahead of time. Chop and toast the bread, cool it, then store it in an air-tight container with a folded paper towel in it to absorb humidity. Slice and salt the tomatoes and store them in an airtight container as well. The salt forces them to release their juices, which you can then incorporate into your dressing. Chop the rest of your ingredients and also store them in your fridge in an airtight container. Then it’s as easy as mixing everything together with greens and dressing. Toasted bread will stay fresh at room temperature for a few days. Chopped produce will also stay fresh for a few days in the fridge.

Side view of panzanella salad in a white bowl.
Overhead shot of panzanella salad in a white bowl with wood serving spoons next to it.

Panzanella

This scrumptious Panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.
Course Salad
Cuisine Italian
Total Cost $13.54 recipe / $2.26 serving
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Servings 6 2 cups each
Calories 254kcal
Author Monti – Budget Bytes

Ingredients

  • 3 cups bread, cubed $2.00
  • 1/4 cup olive oil, divided $0.64
  • 1 pint cherry tomatoes $3.49
  • 1 nectarine $0.90
  • 1 cucumber $0.69
  • 1/2 red onion $0.40
  • 10 oz. baby spring mix $3.49
  • 4 oz. mozzarella pearls $1.75
  • 1 tsp salt $0.08
  • 1 Tbsp red wine vinegar $0.10

Instructions

  • Preheat the oven to 400°F. Line a sheet pan with parchment paper. Slice the bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.
  • While the bread toasts, wash all of the produce. Slice cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine in 1/2 inch thick slices. Slice the red onion in 1/4 inch thick half moons.
  • Once the bread has toasted, pull it from the oven, and allow it to cool.
  • Add the toasted bread to a very large bowl and top with salad greens. Top the greens with tomatoes, nectarines, cucumbers, red onions, and mozzarella pearls.
  • Add remaining olive oil, vinegar, and salt to a small mason jar or other container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.
  • Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!

Nutrition

Serving: 2cups | Calories: 254kcal | Carbohydrates: 23g | Protein: 9g | Fat: 15g | Sodium: 664mg | Fiber: 3g
Overhead shot of panzanella salad in a white bowl with wood serving spoons next to it.

How to Make Panzanella- Step by Step Photos

Overhead shot of cubed bread in a sheet pan being dressed with olive oil .

Slice three cups of day-old (or fresh) bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.

Overhead shot of chopped onions, tomatoes, cucumbers, and nectarines on a wood cutting board.

While the bread toasts, wash all of the produce. Slice the pint of cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine into 1/2 inch thick slices. Slice half of a red onion in 1/4 inch thick half moons.

Overhead shot of panzanella salad croutons in a sheet pan.

Once the bread has toasted, pull it from the oven, and allow it to cool.

Overhead shot of panzanella salad components.in a white bowl.

Add the toasted bread to a very large bowl and top with 10 oz. of salad greens. Top the greens with tomatoes, nectarines, cucumbers, and red onions. Finish with mozzarella pearls (not pictured here.)

Overhead shot of panzanella salad being dressed in a white bowl with wood serving spoons next to it.

Add the remaining 3 tablespoons of olive oil, the tablespoon of vinegar, and the teaspoon of salt to a small mason jar or another container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.

Overhead shot of panzanella salad in a white bowl.

Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!

Side shot of panzanella salad in a white bowl.

Check out these other great summer salads

The post Panzanella appeared first on Budget Bytes.

Strawberry and Tomato Gazpacho

STRAWBERRY AND TOMATO GAZPACHOWe love a refreshing chilled soup, especially on a hot summer day and our Strawberry and Tomato Gazpacho Recipe is one of our absolute favorites! It’s light, super refreshing, slightly sweet, spicy and savory. It&#82…

STRAWBERRY AND TOMATO GAZPACHO
We love a refreshing chilled soup, especially on a hot summer day and our Strawberry and Tomato Gazpacho Recipe is one of our absolute favorites! It’s light, super refreshing, slightly sweet, spicy and savory. It’s packed with tons and tons of flavor and we seriously can’t get…

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:

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