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This Apple Pear Salad with Pomegranate Vinaigrette makes a delicious juicy, crisp salad any time of year, especially throughout the…
This Apple Pear Salad with Pomegranate Vinaigrette makes a delicious juicy, crisp salad any time of year, especially throughout the… This vegetarian meatloaf is hearty and pleases even the most passionate meat eaters! This family favorite recipe with loads of…
This vegetarian meatloaf is hearty and pleases even the most passionate meat eaters! This family favorite recipe with loads of 5 star reviews from readers. We’ve made it more times than we can count, and everyone always loves it.
Every now and then you come across a recipe that is a cut above the rest – one that makes everything you’ve made before pale in comparison. We present: our vegetarian meatloaf recipe!
This meatloaf is made entirely of nuts, rice, mushrooms, onions, herbs, and cheese. Somehow, it all melds into an appearance and texture just like a meatloaf—and it tastes amazing. As in, better than the meat version! It’s perfect for dinner parties, as a Thanksgiving main dish, or for Christmas dinner. My mom always requests this for family dinners, and she’s a huge meat lover—so that’s saying something.
This meatloaf is incredibly hearty, the perfect vegetarian recipe for meat lovers. My mom is a huge carnivore, and she absolutely adores this recipe! She even requests to make it every time that we come home for a visit. It’s kind of mind-boggling how tasty this vegetarian meatloaf turns out. You’d almost swear from the texture that it’s an actual meatloaf! Here are some of the secrets:
It’s not just us! Here are a few real reader comments who gave this recipe a 5 star rating:
This vegetarian meatloaf recipe requires a bit of time to make, but the end result is totally worth it! To make this veggie meatloaf, here are the basic steps (or go to the full recipe below):
This vegetarian meatloaf stores very well as leftovers! Here’s what to do:
If you’re entertaining and looking for dinner party recipes, this vegetarian meatloaf is a fantastic fit for a dinner party. Our family makes it often over the holidays, as a vegetarian Thanksgiving recipe or for Christmas dinner. It always pleases meat eaters: even my meat and potatoes grandparents!
A few side dishes that work well with meatloaf are mashed potatoes or mashed sweet potatoes, crispy Brussels sprouts, sauteed broccoli or broccolini, green beans almondine, roasted potatoes, or shaved Brussels sprout salad.
This vegetarian meatloaf recipe is vegetarian and gluten free.
Yes! You can either prepare it a day ahead and refrigerate before baking, or bake and freeze in slices. To reheat frozen slices, warm in a 375°F oven until heated through.
Yes, many commenters have successfully used cheddar, mozzarella, or Gruyere instead of Swiss cheese. The cottage cheese is important for texture but can be replaced with Greek yogurt.
Unfortunately, the nuts are essential to this recipe’s texture and structure. There’s currently no tested nut-free version.
Aim for a coarse chop, similar to the texture of panko breadcrumbs. Don’t grind them into a powder—some texture is good.
While the recipe calls for a mix of cremini and shiitake, many commenters have successfully used just cremini or button mushrooms. The mushrooms are essential to the recipe’s texture and flavor and can’t be omitted.
This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It’s a family favorite dinner party recipe.
Adapted from Martha Stewart
This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They’re bite-sized and packed with a herby cream cheese filling.
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When I’m feeding skeptical meat-eaters vegetarian cuisine, mushrooms are one of my favorite magic tricks. Mushrooms are one of the few vegetarian ingredients that are included when chefs talk about umami. Umami is a savory, rich, “meaty” taste sensation that’s one of the five basic tastes, and these Stuffed Mushrooms are packed with it. I stuff button mushrooms with a herby cream cheese filling, which is made even more delicious thanks to the garlic, parmesan cheese, sun dried tomatoes, and crispy breadcrumbs. Everything comes together in one savory, bite-sized package. These make the best appetizer, game-day snack, or veggie side dish on a budget!
Here’s what you’ll need to make these cream cheese stuffed mushrooms:
Did you know white button mushrooms are the same mushroom as crimini? And the brown mushroom, as well as the portobello? The difference is simply their age; they are all “Agaricus bisporus“. The brown crimini and the large, brown portobello are more mature versions of the very same mushroom. White button mushrooms are almost always cheaper than baby Bella and portobello mushrooms, so use this knowledge to your advantage when you’re working on your food budget! ($2.18 for “baby bella” mushrooms vs. $1.98 for “white button mushrooms” when I checked earlier this week!)
I’d serve these mushrooms with other finger foods like bruschetta, baked zucchini fries, and mini broccoli cheddar quiches for a fun appetizer spread! You could also enjoy them as a side dish with anything you like, such as sweet corn risotto, grilled salmon, chicken Parmesan, or pasta dishes like our orzo pasta salad.
However, I also love these mushrooms as a veggie-packed main dish! Try them with a side of rice (arroz verde would be amazing) or served over creamy polenta or mashed potatoes—so satisfying and tasty!
Once baked, you can keep these vegetarian stuffed mushrooms in the fridge for 3-4 days. Let them cool completely before storing them in an airtight container. Reheat them in the oven before serving.
See how we calculate recipe costs here.
In a medium size skillet, melt 2 Tbsp salted butter and sauté ½ a diced yellow onion with 1 rosemary sprig over medium heat until soft and translucent, about 4 minutes.
Add 3 minced garlic cloves and cook until fragrant, about 2 minutes.
Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of 1 tsp fresh minced parsley (reserve a pinch for garnishing), 2 Tbsp crushed walnuts, 1 8oz package of cream cheese, ½ tsp salt, and ½ tsp pepper.
Pulse in food processor until combined but still chunky.
Fold in ½ cup breadcrumbs, ⅓ cup shredded Parmesan, and 3 Tbsp minced sun dried tomatoes.
Clean 16 oz of fresh button mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.
Drizzle with 1 Tbsp reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*
Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes. When done, simply garnish with the reserved pinch of minced parsley and a crank of salt and pepper on top! Enjoy.
I love serving these easy stuffed mushrooms at parties and gatherings. They’re quick to prepare, budget-friendly, and always disappear quickly!
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This Walnut Butter is an easy nut butter that can be made with any kind of nuts. Peanut butter is great, but switch up your breakfast spread with and use walnuts instead. This recipe has just 3 ingredients and takes about 5 minutes to make! Homemade Nut Butter Sure you can spend a fortune to…
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This Walnut Butter is an easy nut butter that can be made with any kind of nuts. Peanut butter is great, but switch up your breakfast spread with and use walnuts instead. This recipe has just 3 ingredients and takes about 5 minutes to make!
Sure you can spend a fortune to buy walnut butter (or cashew butter) at the store, but why? You can make it at home SO easily with just 3 ingredients. This same method can be used to make almond butter or pecan butter too – or even peanut butter!
Homemade nut butter is great on bagels or toast for breakfast, as a topping for pancakes or waffles, crackers or even on banana slices. I also add it to oatmeal to add some extra protein and omega-3 fats to my breakfast – or swirl it into ice cream!
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This Traditional Chicken Salad is creamy, tangy, and full of tender shredded chicken. It’s like having a taste of the deli counter at home!
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When my dad comes to visit us here in Tennessee, I know I must be armed and ready with a menu that can please the pickiest eater in the world—him! That’s where this Traditional Chicken Salad recipe comes in handy. It’s creamy and tangy, and the tender pulled-apart chicken gives it the best texture. My oh-so-picky father eats with his eyes, too, and this beautiful salad doesn’t disappoint. It’s also a great way to sneak in some healthy fruits and veggies for loved ones who prefer meat for every meal.
In the world of salads, we certainly aren’t lacking in variety. And while I love a good pasta salad or barley salad, there’s something about a classic chicken salad that just hits the spot. Tender chicken is tossed in a mayonnaise-based dressing and mixed with juicy red grapes, crisp celery, red onion, and chopped walnuts. I can’t think of one baby shower, potluck, or picnic that hasn’t had a bowl of chicken salad on the table. And it’s so easy to make! No deli counter, no waiting in line, and no hefty price tag—just simple ingredients and a few minutes in the kitchen are all it takes to make this family favorite.
Here’s what you’ll need to make the best chicken salad recipe ever:
This recipe for chicken salad is the perfect ‘let’s clean out the fridge’ dish. Add some apples and dried cranberries for a Waldorf salad vibe, or mix in some halved cherry tomatoes and avocado for extra freshness. Other ingredients that work well in a traditional chicken salad include hard-boiled eggs, bacon, diced bell peppers, and cooked pasta. Basically, if it’s in your fridge and you think it would taste good in this salad, toss it in!
The fun thing about this salad is that it can be served as a main meal or as a side dish. Here are some ways me and my family enjoy it:
How long this traditional chicken salad recipe will keep totally depends on the freshness of your ingredients. Cooked chicken can last for 3-4 days in the fridge. If you make this salad on the same day you buy your rotisserie chicken, it should be good for at least 3 days when refrigerated and stored in an airtight container. Keep this in mind if you’re making it ahead of time for a party or meal prep for the week.
See how we calculate recipe costs here.
Carve one rotisserie chicken to remove all the white and dark meat – this should yield around 4 cups of meat. Using two forks, shred the chicken into smaller pieces and set aside for now.
Gather 1 cup of quartered, seedless red grapes, 1 cup of diced red onion, 1 cup of diced celery, and ¼ cup of chopped walnuts.
Add ¾ cups of mayonnaise, 1 Tbsp white vinegar, 1 tsp salt, and 1 tsp freshly cracked black pepper to a small bowl.
Mix the dressing ingredients well to combine.
Add the 4 cups of shredded chicken, 1 cup of quartered red grapes, 1 cup of diced celery, and ¼ cup of chopped walnuts to a bowl and pour over the chicken salad dressing.
Toss all the ingredients together until everything is evenly coated in the dressing. Serve the chicken salad over a bed of greens, on sandwiches, or any other way you like!
This traditional chicken salad is the quickest and easiest way to satisfy your craving for a classic deli-style chicken salad!
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This Zucchini Bread recipe is super moist, flavorful, and the best way to use up extra zucchini during the summer or all year round!
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I’m not saying you have to make zucchini bread this summer, but you HAVE to make this Zucchini Bread this summer!😄 It’s made with the simplest ingredients, is perfectly moist, and the best way to enjoy breakfast on the go for just $0.41 per slice! I was first introduced to this delicious zucchini bread recipe by my mom about 10 years ago and I’ve been in love with it ever since. It’s my favorite way to use up extra zucchini during the summertime. But I’ll be honest, this zucchini bread is so good it will have you wanting to make it all year long!
If you’re wondering what’s all the hype about zucchini bread, let me fill you in. Zucchini has a fairly neutral flavor and adapts very well to the warm spices, like cinnamon and vanilla, in this recipe. So it ends up being the perfect way to incorporate a green vegetable into a delicious homemade bread recipe. And because zucchini contains over 90% water it also makes this zucchini bread super moist and irresistible!
Here’s everything you need to make this easy zucchini bread recipe:
You don’t have to worry about peeling the zucchini before grating it, saving you another extra step. Just give it a good wash with your hands or a vegetable brush and you’ll be good to go!
This homemade zucchini bread makes the best grab-n-go breakfast! To store leftovers make sure the bread is completely cooled after baking, then cut it into thick slices. Place the zucchini bread in an airtight container or a gallon-sized storage bag in the fridge for up to 4 days. For longer storage, store in a freezer-safe storage bag for up to 3 months. Individual slices can be taken out and thawed at room temperature or briefly microwaved to warm through.
If muffins are more your jam, don’t worry…this recipe also makes perfect, smaller-sized Zucchini Muffins!
See how we calculate recipe costs here.
Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem, then using the large holes on a box grater, grate 2 cups of grated zucchini and set it to the side.
In a large mixing bowl, whisk together 2 eggs, 1/2 cup granulated white sugar, 1/2 cup dark brown sugar, 1/3 cup sweetened applesauce, 1/4 cup cooking oil, and 1 tsp vanilla extract until well combined.
Add the grated zucchini to the bowl and stir until well combined.
Now in a separate mixing bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon until combined.
Pour the flour mixture into the bowl of wet ingredients and stir them together until just combined. Be careful not to overmix at this point.
Add 1/2 cup chopped walnuts to the bowl and gently fold them into the batter until just combined.
Grease a 8.5″x4.5″ loaf pan with butter, then add the batter evenly into the pan.
Bake the zucchini bread in the preheated oven for 60 minutes or until it’s deeply golden brown on top, has a crack down the center, and a toothpick inserted into the middle comes out clean (crumbs are okay, but wet batter is not).
Allow the loaf to cool for about 5 minutes in the pan, then gently remove it from the pan and allow it to finish cooling on a wire rack. Once cooled, slice, serve, and enjoy!
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Moist and sweet Zucchini Bread is one of the best quick breads ever, with warm flavors of cinnamon, vanilla and crunchy walnut. Double up the recipe so you’ll have extra for the freezer!
Homemade Granola Bars are wholesome and healthy! Loaded with oats, dates, peanut butter, walnuts, and chocolate chips.
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When I’m looking for a snack, I want it to be wholesome. These Homemade Granola Bars are delicious and free of all the junk and preservatives you can’t pronounce on most boxes of affordable store-bought granola bars. Instead, I loaded mine with quick rolled oats, Medjool dates, peanut butter, walnuts, and chocolate chips. They still taste amazing and are much healthier with whole food ingredients.
I’m not ashamed to say that I’m a bit crunchy… the kind of “crunchy” who left the city for the county, lives on a farm, grows their own vegetables, and makes their own Granola Bars. Guilty as charged! I love a hearty, chewy granola bar with a variety of textures, and this recipe is all of that and more! Marsha and I break these out of the freezer at the Budget Bytes studio on a regular basis; they make one heck of a snack.
Bonus: Because there’s no heat involved, these homemade granola bars are also fun to make with kids! They can mold the dough into fun shapes and help you in the kitchen!
That depends on a lot of factors. In general, granola bars are a good source of fiber (and sometimes protein, too!). However, many times, they also contain as much sugar and calories as candy bars. As a general rule, if I check the ingredient label on something and I can’t recognize or pronounce the majority of the ingredients, I usually put it back.
My homemade bars are made with Medjool dates and honey as the primary sweeteners, which are both lower on the glycemic index, making these bars more nutrient-dense and healthier than ones made with straight up sugar or corn syrup. The peanut butter and walnuts add a good bit of protein, and the oats up the fiber content. Overall, these homemade granola bars are much healthier than store-bought, but taste even better!
Here’s what you’ll need to make granola bars:
Sometimes! I like to buy peanut butter and oats in bulk whenever they’re on sale since they keep well for a long time unopened. This really helps me cut down on costs. Some value-sized packs of store-bought granola bars are cheaper than my homemade recipe, but I can guarantee the ingredients aren’t nearly as wholesome. At just $0.72 per bar, these healthy homemade granola bars are good for your wallet and better for your body!
These bars are a great base for all kinds of mix-ins. Try:
Do you have a peanut allergy? Try swapping peanut butter and peanuts for almond butter. If you’re allergic to all tree nuts, try tahini and pumpkin seeds instead!
See how we calculate recipe costs here.
Gather ingredients. In a food processor, process 1 cup pitted Medjool dates (make sure all of them are pitted!) until they form a big ball of “dough”
In a mixing bowl, combine combine Medjool date “dough”, 1/2 cup chunky peanut butter, 1/4 cup walnuts, 1/2 tsp ground cinnamon, 1/4 tsp sea salt, 1 1/2 cups quick rolled oats, 1/4 cup honey, and 2 Tbsp dark chocolate chips and mix together by hand (it’s going to be sticky!)
Spread the granola bar batter into a lined baking dish and freeze for 1-2 hours until firm but not completely solid.
Remove from freezer. Cut bars into the size and shape you want. These will keep in the fridge in an airtight container for up to one month!
You’ll never buy store-bought granola bars again!
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When life hands you overripe bananas about to meet their doom, make this budget-friendly Banana Cake instead!
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Listen, I am hard on myself when it comes to food waste. It’s up there on my top 10 list of pet peeves, right next to the car being left on empty. My solution? When life hands you overripe bananas about to meet their doom, make this sweet, creamy, budget-friendly Banana Cake instead!
This creamy, rich Banana Cake is dessert, it’s breakfast, it’s the treat we all need and deserve! The cake is moist and sweet and is complimented perfectly by the ultra creamy cream cheese frosting. The best part? This cake is so easy to make, and I bet you have most- if not all- of the ingredients already on hand!
Banana cake is really as simple as it sounds… a cake with bananas in it! This cake is perfectly sweet and dense, but a little fluffier than your typical banana bread. The cream cheese frosting compliments the sweet and warm banana flavor perfectly. I highly recommend having banana cake for breakfast after making this!
Here’s what you’ll need to make banana cake:
Yes, but you’d have to wait a good long while. Bananas are safe to eat and cook with well after their skins have turned black. However, if you notice any fuzzy white, gray, or green mold or if the banana smells rotten, fermented, or is leaking any fluids, it’s best to toss it. Additionally, if the fruit itself has turned completely black, it is beyond saving.
See how we calculate recipe costs here.
Preheat the oven to 350°F (177°C) and grease a 9×13” baking dish. Whisk 3 cups sifted all-purpose flour, 1 1/2 tsp baking soda, 1/2 tsp cinnamon, and 1/2 tsp salt together. Set aside.
Mash 3 very ripe bananas and 1 tsp lemon juice with a fork and set aside.
Using a handheld mixer, beat 3/4 cup unsalted butter, 1 cup granulated sugar, and 1/2 cup light brown sugar on high speed until creamy, about 2 minutes. Scrape down the sides of the mixing bowl with a rubber spatula as needed.
Add 3 room temperature eggs and 2 tsp vanilla extract to the sugar/butter mixture. Beat on medium speed until combined.
Then, add the mashed bananas.
With the mixer on low speed, using your free hand, add 1/3 of the dry ingredients and 1/2 cup of the milk, back and forth until all ingredients are fully mixed in (1 1/2 cups of milk total). Do not overmix. The batter will be slightly thick and a little lumpy from the bananas.
Spread batter into the buttered pan and bake for 45–50 minutes. When you insert a toothpick in the center and it comes out clean, you know your cake is done! If you notice the cake is browning very quickly, test it with the toothpick and cover loosely with aluminum foil for the remainder of the bake time if it’s not quite done.
To make your frosting, combine all 8 oz. room temperature cream cheese, 8 Tbsp room temperature unsalted butter, 3 cups powdered sugar, 1 tsp vanilla extract, and 1 tsp lemon juice in a large mixing bowl and mix with your handheld mixer until completely creamy and smooth.
Allow cake to cool completely (on the countertop it took my cake about an hour) before frosting. Frost and sprinkle with 2 Tbsp crushed walnuts!
There’s no better use for overripe bananas than this delicious banana cake!
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This red white and blue fruit salad is packed with fresh fruits, crunchy walnuts, and chewy marshmallows– perfect for Fourth of July!
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My Red White and Blue Salad is Summer in a bowl. Christmas and Thanksgiving are great holidays, but I’m a summer gal through and through. There’s just something magical about the smell of sunscreen and fresh cut grass mingling with drool-worthy scents wafting from the grill. Are you with me? Now, all you need is an ice cold beverage, some sunshine, and this Red White and Blue Fruit Salad! You’re going to want to save this recipe, because it’s perfect for Memorial Day and the Fourth of July.
The only thing I love more than celebrating ‘Merica and honoring our veterans is berries being in season! I pretty much refuse to buy berries when they aren’t in season because the quality is never as good and they are never quite as budget-friendly. I’m also a sucker for nostalgia and I feel like there was always a whipped cream fruit salad variation at all of my family gatherings growing up, probably because fruit salads require almost zero prep and they are always a crowd pleaser! This one is extra special because it brings the patriotic vibes, too.
This patriotic fruit salad utilizes red, white, and blue fruits to create a colorful display fit for Independence Day or Memorial Day (or anytime I’m craving a refreshing and fun fruit salad). Strawberries represent the red, bananas and apples represent the white, and blueberries represent the blue. I added a little bit of crunch with some walnuts for texture. Topped off with some classic Cool Whip, this is one refreshing salad that’s a great BBQ side dish or dessert.
Here’s what you’ll need to make this red white and blue fruit salad:
This fruit salad can be prepared up to 24 hours before you plan to serve it, although the tender berries may shed some juices as they sit and the bananas and apples may brown a bit. To achieve true fireworks, prepare just before your company arrives! It will keep for up to 3 days in the refrigerator.
See how we calculate recipe costs here.
Dice 2 bananas into ¼ inch pieces; quarter 2 cups of strawberries; core and dice 1 apple; and gather ½ cup walnut pieces, 2 cups of blueberries and 1 cup of mini marshmallows.
Toss the 2 diced bananas, 2 cups of quartered strawberries, 1 diced apple, and 2 cups of blueberries in a big mixing bowl with 2 tsp sugar.
Fold in ½ cup walnut pieces and 1 cup mini marshmallows to sugared fruits and toss to combine.
Top each serving with about 1 Tbsp of Cool Whip and extra walnut pieces.
This easy-to-make red white and blue fruit salad will be the star of your July 4th BBQ!
I would like to express my endless gratitude for the veterans who have sacrificed their lives while defending our country and their families.
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