Buttermilk Alternatives

I love using buttermilk when I make pancakes to help make them extra fluffy. But sometimes buttermilk can be expensive, especially if you don’t plan on using it all up before it goes bad. So here are two cheaper options to consider:

• Milk + Vinegar or Lemon juice – Mix 1-2 Tbsp of white vinegar or lemon juice with 1 cup of milk. Stir and let the mixture sit for 10 minutes. Proceed to use in the recipe in place of buttermilk.

Freezing Buttermilk

Did you know you can freeze buttermilk? If you buy buttermilk from the store, instead of letting the rest go bad in the fridge, try freezing leftover buttermilk to use for later!

Storing Leftovers

These apple cinnamon pancakes can easily be stored in an airtight container in the refrigerator and enjoyed for up to 4 days. You can store the pancakes and the cooked apple topping separately if you want, but I often store mine together. The apples hold their texture very well. Reheat in the microwave until warmed through or pop the pancakes in the toaster to reheat separately from the apple topping.

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Apple Cinnamon Pancakes

Make breakfast extra special with these fluffy and super delicious Apple Cinnamon Pancakes. Perfect to enjoy any day of the week!

Course Breakfast

Cuisine American

Total Cost $4.22 recipe / $1.06 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 (2 pancakes each)

Calories 482kcal

Author Marsha – Budget Bytes

Equipment

• White Cutting Boards
• Measuring Cups Spoons
• Liquid Measuring Cup

Ingredients

Apple Topping

• 2 large apples $1.50
• 2 Tbsp butter $0.28
• 1/2 tsp cinnamon $0.05
• 2 Tbsp brown sugar $0.08
• 2 Tbsp water $0.00

Pancakes

• 1 1/4 cup all-purpose flour $0.30
• 1.5 tsp baking powder $0.05
• 1/2 tsp baking soda $0.03
• 1/2 tsp salt $0.03
• 1 tsp cinnamon $0.10
• 3 Tbsp granulated sugar $0.05
• 1 cup buttermilk* $0.53
• 1 large egg, beaten $0.22
• 1/4 cup butter, melted $0.56
• 1 tsp vanilla extract $0.30
• 1 Tbsp butter (for cooking pancakes) $0.14

Instructions

• Peel, remove the core, and dice the apples.
• Melt 2 Tbsp butter in a small pot over medium-low heat. Add the diced apples, cinnamon, brown sugar and water to the pot. Stir together and allow the apples to come up to a simmer. Cook the apples for 10-15 minutes, stirring occasionally, until they are tender. Remove the pot from the heat and cover with a lid to keep warm.
• While the apples are cooking, start on the pancakes. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar.
• In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
• Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix at this point. The batter will be a little thick.
• Heat a large nonstick skillet over medium heat. Once hot add ½ Tbsp of butter and swirl around to coat the surface. Add about ¼ cup pancake batter to the hot skillet. I like to cook two pancakes at a time.
• Cook the pancakes until bubbles form over the surface and begin to pop. The edges and bottom of the pancakes will also start to become golden brown (about 60-90 seconds). Now flip the pancakes and cook on the second side until golden brown (about 30-60 seconds).
• Repeat with the remaining batter, adding more butter to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or on a baking sheet in a warm oven until all of the pancakes have been cooked.
• Now serve the pancakes with several spoonfuls of cooked cinnamon apples on top and a drizzle of warm maple syrup. Enjoy!

See how we calculate recipe costs here.

Notes

*You can certainly use regular whole milk instead of buttermilk if that is what you have on hand. I wanted extra fluffy pancakes which is why I chose to use buttermilk.

Nutrition

Serving: 2pancakes | Calories: 482kcal | Carbohydrates: 61g | Protein: 8g | Fat: 24g | Sodium: 828mg | Fiber: 4g

How to Make Apple Cinnamon Pancakes – Step by Step Photos

Peel, remove the core, and dice 2 large apples.

Melt 2 Tbsp butter in a small pot over medium heat. Add the diced apples, 1/2 tsp cinnamon, 2 Tbsp brown sugar and 2 Tbsp water to the pot. Stir together and allow the apples to come up to a simmer.

Cook the apples for approximately 10-15 minutes, stirring occasionally, until they are tender. Remove the pot from the heat and cover with a lid to keep warm.

While the apples are cooking, start on the pancakes. In a large bowl whisk together 1 1/4 cup all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 3 Tbsp granulated sugar.

In a separate bowl, whisk together 1 cup buttermilk, 1 beaten egg, 1/4 cup melted butter, and 1 tsp vanilla extract.

Pour the wet ingredients into the same bowl as the dry ingredients.

Stir together until just combined. Be careful not to overmix at this point. The batter will be a little thick.

Repeat with the remaining batter, adding more butter to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or on a baking sheet in a warm oven until all of the pancakes have been cooked.

Now serve the pancakes with several spoonfuls of cooked cinnamon apples on top and a drizzle of warm maple syrup. Enjoy these warm, apple cinnamon pancakes with some crispy air fryer bacon on the side. So good!!😋

More Pancake Recipes

Fluffy Homemade Pancakes

$0.95 recipe / $0.24 serving

Sheet Pan Pancakes

$2.22 recipe / $0.55 serving

Ricotta Pancakes

$2.29 recipe / $0.57 serving

Dutch Baby

$1.60 recipe / $0.40 serving

The post Apple Cinnamon Pancakes appeared first on Budget Bytes.

Here in Tennessee, the weather stays hot until October, so I always associate camping with early autumn. It’s something I look forward to sharing with my daughter now that she’s 3 and a little more adaptable. You already know this s’mores dip will be on the menu for our next camping trip! It gives us all the flavors and fun of s’mores with minimal cleanup. Plus, it’s perfect for little hands (and big hands, too!) to dip and enjoy. Just be careful to not touch the skillet—she’s hot!

What is S’mores Dip?

I think most of us are familiar with traditional s’mores: graham crackers sandwiched with a layer of chocolate and a big toasted marshmallow. Well, with my s’mores dip recipe, we’re ditching the roasting stick and building our s’mores right in a cast iron skillet! I layer semi-sweet chocolate chips AND white chocolate chips for the ultimate indulgence (but on a budget, of course), then top it all off with mini marshmallows. Everything melts together in the oven (or on a hot grill or over a campfire if you have the right set up), and voila! You have a delicious, ooey-gooey s’mores dip to scoop up with graham crackers.

What Else Can I Add?

This is one recipe you really can’t mess up! Feel free to get creative and add your own twist. Some fun ideas include:

• Peanut butter or butterscotch chips
• A drizzle of caramel sauce on top
• Dollops of peanut butter between the chocolate and marshmallow layers
• Chopped nuts (peanuts, almonds, pecans) mixed in with the chocolate chips
• Instead of graham crackers, try dipping with cookies, fruit, or pretzels/Ritz crackers (salty and sweet is always a winning combo!)

Do I Need a Cast Iron Skillet?

Cast iron heats up evenly and stays hot for a long time, making it the perfect vessel for this s’mores dip. The chocolate melts quickly and stays melted for longer in a cast iron skillet. However, you can make this recipe in any oven-safe dish or pan. Just keep an eye on the dip, as it may cook a bit faster or slower, depending on your dish.

Storage and Reheating Instructions

One of my favorite things about this s’mores skillet dip is how it can be reheated multiple times so nothing goes to waste. Just pop it back in the oven until warmed through and melty. You can also store any leftover dip in the fridge for 3-4 days in a microwave-safe container and reheat as needed.

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S’mores Dip

This oven baked S'mores Dip recipe is the cleanest, mess-free way to serve s'mores year-round! Zero fuss with just 4 ingredients.

Course Dessert

Cuisine Amercian

Total Cost ($5.59 recipe / $0.69 serving)

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings, 6 crackers dipped per person

Calories 384kcal

Author Jess – Budget Bytes

Equipment

• 9'' Cast Iron Skillet

Ingredients

• 1 ½ cups semi-sweet chocolate chips $2.22
• ½ cup white chocolate chips $1.42
• 1 cup mini marshmallows $0.84
• ½ box Graham crackers $1.11

Instructions

• Preheat oven to 350 degrees. Spread semi-sweet chocolate chips on the bottom of your cast iron skillet.
• Then, spread white chocolate chips across the top of the semi sweet chocolate chips.
• Top with mini marshmallows.
• Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.
• Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking.
• Remove from oven and serve hot with graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Sodium: 187mg | Fiber: 4g

how to make S’mores Dip – step by step photos

Preheat oven to 350 degrees. Spread 1 ½ cups semi-sweet chocolate chips on the bottom of your cast iron skillet.

Then, spread ½ cup white chocolate chips across the top of the semi sweet chocolate chips.

Top with 1 cup mini marshmallows. Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.

Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking. Remove from oven and serve hot with ½ a box of graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

No camping trip or bonfire necessary; this easy skillet s’mores dip is a year-round treat I’ll be making on repeat!

The post S’mores Dip appeared first on Budget Bytes.

What is Key Lime Pie?

Is Key lime pie supposed to be yellow or green?

Believe it or not, key lime pie is supposed to be yellow! Key lime juice, by nature, is a pale yellow color, meaning the filling of a traditional key lime pie will also be yellow. Green key lime pies have added food coloring or additional ingredients to achieve the green color. So don’t worry if your homemade key lime pie bars look yellow instead of green—that’s how they should be!

Storage Instructions

Keep your key lime squares in an airtight container in the refrigerator for 3-4 days. The crust may soften slightly after a few days, but they’ll still taste delicious! These bars also freeze really well. Lay them out in a single layer on a baking sheet and freeze for an hour, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.

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Key Lime Pie Bars

These creamy, tart, and perfectly sweet Key Lime Pie Bars are like a slice of paradise and couldn't be any easier to make!

Course Dessert

Cuisine Amercian

Total Cost ($8.19 recipe / $0.54 serving)

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cool Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 15 bars, 1 square per person

Calories 373kcal

Author Jess – Budget Bytes

Ingredients

Crust Ingredients

• 15 ritz crackers* $0.55
• 9 sheets of Graham crackers (1 package)** $0.74
• 4 Tbsp unsalted butter $0.49
• 3 Tbsp brown sugar $0.09

Filling Ingredients

• 2 Tbsp cornstarch $0.10
• 2 Tbsp cold water $0.00
• 1 lime, zest + juice*** $0.25
• ¾ cup lime juice $0.49
• ¼ cup full fat Greek yogurt $1.02
• 2 14 oz. cans sweetened condensed milk $4.46

Instructions

• In a food processor, combine Ritz crackers, graham crackers, unsalted butter, and brown sugar.
• Pulse until well-combined, but not too fine!
• Press crust evenly into parchment-lined 9×13” baking dish.
• Bake crust for 15 minutes at 350°F. Remove from oven and let cool.
• Gather cornstarch, cold water, lime juices, lime zest, Greek yogurt, and sweetened condensed milk. Whisk cornstarch and cold water together.****
• Whisk all key lime filling ingredients together in a large mixing bowl until smooth.
• Pour key lime filling on top of pre-baked crust.
• Bake for another 15 minutes at 350°F. Remove from oven, allowing it to cool completely.
• Pop it in the fridge for 30 minutes to an hour. Then, slice bars into squares and (optional) serve with a dollop of homemade whipped cream or Cool Whip! Enjoy.

See how we calculate recipe costs here.

Notes

*About one and a half “fresh stacks” of Ritz Crackers

**One sheet of graham crackers equals 4 crackers per sheet.

***Nellie and Joe’s key lime juice is my favorite option for this recipe, but regular lime juice works just fine and is more budget-friendly. Regular lime juice is a little sweeter than key lime juice, but I found including the extra 1-2 Tbsp of juice from the fresh lime helped give it a little more tartness!

****Whisking the corn starch and cold water together before whisking all of the ingredients together is preferable to avoid lumps.

 

Nutrition

Serving: 1square | Calories: 373kcal | Carbohydrates: 61g | Protein: 7g | Fat: 12g | Sodium: 319mg | Fiber: 1g

how to make Key Lime Pie Bars – step by step photos

In a food processor, combine 15 Ritz crackers, 9 sheets of Graham crackers, 4 Tbsp of unsalted butter, and 3 Tbsp of brown sugar.

Pulse until well combined, but not too fine!

Press crust evenly into parchment-lined 9×13” baking dish. Bake crust for 15 minutes at 350°F. Remove from oven and let cool.

Gather 2 Tbsp cornstarch, 2 Tbsp cold water, ¾ cup of lime juice, the additional juice and zest from 1 lime, ¼ cup of full fat Greek yogurt, and 2 14 oz. cans of sweetened condensed milk. Whisk cornstarch and cold water together.

Whisk all key lime filling ingredients together in a large mixing bowl until smooth.

Pour key lime filling on top of pre-baked crust.

Bake for another 15 minutes at 350°F. Remove from oven, allowing it to cool completely.

Pop it in the fridge for 30 minutes to an hour. Then, slice bars into squares and (optional) serve with a dollop of homemade whipped cream or Cool Whip! Enjoy.

This recipe for key lime pie bars is bright, tangy, and refreshing—perfect for summertime!

The post Key Lime Pie Bars appeared first on Budget Bytes.

This BBQ grilled tofu is excellent on salads in place of chicken, but it’s a showstopper however you choose to plate it. The soy sauce and smoked paprika give the tofu a savory edge, while the BBQ sauce chars and caramelizes on the grill. And because I press AND freeze the tofu, it always has the perfect bite and doesn’t fall apart when flipped.

What is Tofu Made Of?

Serving Suggestions

Choose your favorite BBQ sides to serve with this grilled tofu. My go-to’s are grilled vegetables, stovetop baked beans, or grilled corn on the cob! Anytime I can save on dishes and make a full meal on the grill, I’m all for it.

Storage Suggestions

Any leftover BBQ grilled tofu can be kept in an airtight container in the fridge for up to 3 days. It’s great for sandwiches, wraps, and salads! If needed, you can reheat it on the grill or in a pan on the stovetop.

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BBQ Grilled Tofu

This smoky, sweet, and perfectly charred BBQ grilled tofu will make you forget all about meat—it's THAT good!

Course Main Course

Cuisine Amercian

Total Cost $2.31 recipe / $1.15 serving

Prep Time 1 hour hour 40 minutes minutes

Cook Time 9 minutes minutes

Total Time 1 hour hour 49 minutes minutes

Servings 2 servings

Calories 208kcal

Author Jess – Budget Bytes

Equipment

• Indoor Grill

Ingredients

• 1 large block of extra firm tofu $1.69
• 1 Tbsp olive oil $0.18
• 1 tsp smoked paprika $0.16
• ½ tsp sea salt $0.01
• ½ tsp freshly cracked black pepper $0.11
• ½ Tbsp soy sauce $0.03
• 2 Tbsp BBQ sauce, divided $0.13

Instructions

• Press 1 block of extra firm tofu between 2 clean kitchen towels with some heavy cookbooks or a hefty cutting board stacked on top for 30 minutes.
• Cut tofu in half and then diagonally to make 4 right triangles. Slice shallow marks into both sides to help the yummy flavors permeate.
• Whisk together the olive oil, smoked paprika, sea salt, freshly cracked black pepper, and soy sauce.
• Brush the mixture over all 4 wedges of pressed tofu and transfer tofu to heavy duty freezer storage bag, or airtight container. Freeze for at least 1 hour. Remove from freezer and allow to thaw at room temperature or in the fridge until you’re ready to grill.*
• Preheat grill to 400 degrees. Remove tofu from fridge and brush all pieces of tofu with 1 Tbsp of BBQ sauce. Sear tofu for 4-5 minutes before flipping to sear the second side for an additional 4 minutes, basting with the leftover 1 Tbsp of BBQ sauce after the first flip.
• Serve grilled BBQ tofu just like you would a chicken breast with whatever sides you love the most.

See how we calculate recipe costs here.

Notes

*It’s ok if the tofu isn’t completely frozen or completely thawed. The purpose of freezing is to affect the texture of the tofu to be denser and have a little more bite to it. The tofu will cook through on the hot grill, not to worry! (However, tofu can be eaten raw, so you’re just trying to heat it through to your liking and get those glorious grill marks and and flavor from the char.)

Nutrition

Serving: 1serving | Calories: 208kcal | Carbohydrates: 12g | Protein: 15g | Fat: 11g | Sodium: 1139mg | Fiber: 1g

how to make BBQ Grilled Tofu – step by step photos

Place one block of extra firm tofu between two clean kitchen towels, then place some heavy cookbooks or a hefty cutting board on top to press the tofu and remove excess water. This will help the tofu hold its shape better when cooked. Leave the tofu to press for at least 30 minutes.

Cut the block of tofu in half and then cut each half diagonally to make 4 triangles. Using a sharp knife, lightly slice some shallow marks into both sides of the tofu triangles to help the yummy marinade absorb into the tofu better.

In a small bowl, whisk together 1 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp sea salt, ½ tsp freshly cracked black pepper, and ½ Tbsp soy sauce.

Use a basting brush or spoon to generously coat each side of the pressed tofu triangles with the marinade. Place the coated tofu into a heavy-duty freezer bag or container. Pop this into the freezer for at least one hour. After that, let the tofu thaw at room temperature until you’re ready to cook it.* If it’s going to be more than 2 hours, place the tofu in the fridge to keep it fresh.

Preheat your grill to 400°F and brush the tofu pieces with 1 Tbsp BBQ sauce. Place the tofu onto the hot grill and sear for 4-5 minutes.

Flip the tofu and sear for a further 4 minutes. As it cooks, bast each piece with the remaining 1 Tbsp BBQ sauce.

Serve the grilled BBQ tofu with your favorite sides, and enjoy!

This smoky, sweet, and perfectly charred BBQ grilled tofu recipe will make you forget all about meat—it’s THAT good!

More Easy Tofu Recipes

Air Fryer Tofu

$3.02 recipe / $1.51 serving

Peanut Tofu

$6.74 recipe / $1.69 serving

Quick Vegetarian Tofu Stir Fry

$3.82 recipe / $0.96 serving

Southwest Tofu Scramble

$3.61 recipe / $1.20 serving

The post BBQ Grilled Tofu appeared first on Budget Bytes.

Making a cheese board and need something to cut through the creaminess? Add some sweet tomato relish. Got leftover pulled pork in the fridge? Or how about a grilled cheese sandwich? You guessed it, add some of this relish! Juicy red tomatoes, zesty limes, mild red onion, simple seasonings, and sugar create the perfect balance of flavors in this recipe. And don’t worry, you don’t need any fancy equipment to make it. Everything comes together effortlessly in one pan on the stove—so easy.

Whats The Difference Between Chutney and Relish?

Both are made from chopped veggies and/or fruit, an acid (often vinegar, but in this case, lime juice), and spices. So, in many ways, they’re very similar. The biggest difference between chutney and relish has to be the consistency. Chutneys, like our mango pineapple chutney, are usually thicker and spreadable as they’re cooked for longer. Relish is cooked for less time and has a chunkier, sweet and sour taste, with the fruit/veggies retaining more of their texture. Both are DELICIOUS and worth making at home! 

How To Use Tomato Relish

This recipe for tomato relish would make a great holiday gift, so make as much as you want! I love homemade gifts, especially if my friends and family grew the tomatoes themselves or picked them up at our local farmers’ market! Those kinds of gifts are the most thoughtful and delicious from start to finish. This recipe yields about 6 mini 8oz jars, filled with about ¾ cups of relish per jar (you’ll want to leave a little space at the top of each sterilized mason jar, filling just to the designated “fill line”).

Here are some other ways I like to use tomato relish:

• Paired with cheeses and fresh bread for an extra special charcuterie board.
• To jazz up a homemade burger.
• Topping deviled eggs to make them a little more interesting.
• Smothered on top of toasty warm beer bread.

Storage Instructions

Store your tomato relish in an airtight container in the fridge for up to 2 weeks. If you want it to last longer, you can freeze it for up to 3 months. Use a freezer-safe container and leave about an inch of space at the top for expansion. When you’re ready to use the relish, thaw it in the fridge overnight and enjoy!

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Tomato Relish

This Tomato Relish is tangy, sweet, slightly spicy, and PACKED with fresh flavors—everything a store-bought relish wishes it could be!

Course condiment

Cuisine Amercian

Total Cost ($4.86 recipe / $0.81 serving)

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 8oz jars (roughly 1 cup per jar)

Calories 159kcal

Author Jess – Budget Bytes

Ingredients

• 5 cups tomatoes, roughly chopped and seeded* $2.52
• 2 limes $0.50
• 1 Tbsp grated peeled ginger, about 2 inches of fresh ginger $0.15
• 1 cup sugar $0.84
• ½ tsp red pepper flakes $0.12
• ½ tsp ground cumin $0.04
• ⅛ tsp ground cloves** $0.08
• ½ red onion $0.61

Instructions

• Zest and juice limes, dice onion, and gather chopped tomatoes, grated ginger, spices, and seasonings.
• Combine all ingredient in a large sauce pan or skillet and stir together.
• Simmer on medium heat, stirring every couple of minutes or so while the tomatoes and onions begin to cook down. The sugar will dissolve and everything will become nice and juicy.
• Simmer and stir until the relish deepens in color and the juice cooks down by 1/4. When the relish becomes a thicker consistency (but still juicy, like any store-bought relish) it is done. Mine took about 30 minutes.

See how we calculate recipe costs here.

Notes

* You can use any tomatoes you have on hand to make this relish, just make sure you have 5 cups diced for this recipe. No need to seed smaller varieties like grape or cherry tomatoes. I used about 12 Roma tomatoes and a small handful of cherry tomatoes.

** If you don’t have any clove on hand, you could leave it off or substitute with a pumpkin spice blend. I know it sounds weird, but pumpkin spice includes cinnamon, ginger, nutmeg, allspice, and cloves… all of which would complement this relish!

Nutrition

Serving: 18oz jar | Calories: 159kcal | Carbohydrates: 40g | Protein: 1g | Fat: 0.4g | Sodium: 10mg | Fiber: 2g

how to make Tomato Relish – step by step photos

Zest and juice 2 limes (this will yield roughly 3 Tbsp of juice) and dice ½ a red onion into small pieces. Gather 5 cups of roughly chopped and seeded tomatoes*, 1 Tbsp grated and peeled fresh ginger, 1 cup of sugar, ½ tsp red pepper flakes, ½ tsp ground cumin, and ⅛ tsp ground cloves**.

Add all the ingredients to a large pan and mix until combined.

Over medium heat, simmer the relish mix until the tomatoes and onions start cooking down. Stir the relish every few minutes to stop it from sticking to the bottom of the pan. The sugar will dissolve, and the mixture will become juicy as it cooks.

Continue simmering until the tomato relish cooks down by ¼ and deepens to a rich red color. Once the relish thickens but is still juicy, it’s done! Mine took about 30 minutes to get to this stage. Turn off the heat and either use the relish right away while it’s hot or let it cool down and store it in sterilized jars for later!

Say goodbye to store-bought tomato relish and hello to homemade goodness!

More Tomato Recipes

Tomato Pie

$10.53 recipe / $1.31 serving

Roasted Tomato Soup

$8.62 recipe / $2.16 serving

Tuscan White Bean Stuffed Tomatoes

$9.42 recipe / $2.35 serving

Tomato Lentil Soup

$4.74 recipe / $0.79 serving

The post Tomato Relish appeared first on Budget Bytes.

What is Mexican Street Corn Salad?

Serving Suggestions

I can’t think of any summery meal that this recipe for street corn salad wouldn’t pair well with! Grilled chicken, turkey burgers, or our Tajín shrimp tacos would be great options. I also serve it as a ‘dip’ with tortilla chips – try it out!

Storage Instructions

Street corn salad is delicious when served hot or cold. You can enjoy it right away or store any leftovers in the fridge for up to 3 days. An airtight container works best for keeping the salad fresh! Give everything a good mix to redistribute the dressing before serving.

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Street Corn Salad (Esquites)

This Street Corn Salad has all the tangy, creamy, spicy flavors of eloté but in an easy-to-eat snackable form. It's the perfect summer side!

Course Side Dish

Cuisine Mexican

Total Cost ($3.51 recipe / $0.58 serving)

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings, ¾ cup per person

Calories 140kcal

Author Jess – Budget Bytes

Equipment

• Cast Iron Skillet

Ingredients

Dressing Ingredients

• 3 Tbsp mayonnaise $0.24
• 2 Tbsp plain Greek yogurt $0.12
• 1 lime $0.25
• ¼ tsp smoked paprika $0.04
• ⅛ tsp cayenne pepper $0.02
• ¼ tsp chili powder $0.02
• ¼ tsp sea salt $0.01

Salad Ingredients

• 5 ears of corn, husked* $1.65
• ¼ cup fresh cilantro $0.22
• 3 Tbsp cotija cheese** $0.62

Optional but Recommended

• 2 Tbsp pickled red onion $0.24
• 1 Tbsp pickled jalapeño $0.08

Instructions

• Shave kernels from corn cobs into a mixing bowl with a sharp knife.
• Mince cilantro and (if using) dice jalapeños and onions into small pieces.
• Gather dressing ingredients: mayonnaise, Greek yogurt, smoked paprika, cayenne pepper, chili powder, and sea salt. Zest and juice lime.
• Whisk all dressing ingredients together until smooth.
• In a very hot skillet, add corn kernels and stir them every 30 seconds or so just until there’s a good mix of toasty corn kernels present. You do not need to cook them for long or add any oil, you just want some color on the kernels. Remove from skillet and pour into large serving bowl.
• Toss toasted corn, cotija cheese, cilantro and dressing together until well combined. (Add diced pickled onions and jalapeños if you chose to include them!) This salad can be enjoyed warm or chilled with an extra sprinkle of chili powder on top if you like it spicy! Enjoy. 

See how we calculate recipe costs here.

Notes

*Frozen corn can be used instead, about 4 cups.
**Grated Parmesan, queso fresco, feta, or goat cheese would make great substitutions, if needed.

The nutritional information does not include the optional pickled red onions and pickled jalapeños.

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Sodium: 253mg | Fiber: 2g

how to make Street corn salad – step by step photos

Use a sharp knife to shave the kernels from 5 husked ears of corn into a large bowl.

Mince ¼ cups of fresh cilantro and (if using) dice 2 Tbsp of pickled red onion and 1 Tbsp of pickled jalapeño into small pieces. Gather 3 Tbsp of cotija cheese and set everything aside while making the salad dressing.

Add 3 Tbsp of mayonnaise, 2 Tbsp plain Greek yogurt, ¼ tsp smoked paprika, ⅛ tsp cayenne pepper, ¼ tsp chili powder, and ¼ tsp sea salt. Zest and juice one lime, and add the zest and juice to the bowl with the other ingredients.

Whisk everything together until smooth and creamy.

Heat a dry skillet over high heat. Once the skillet is hot, add the kernels and stir them every 30 seconds or so until some have charred. You don’t need to add any oil to the skillet or cook them for long – about 5 minutes is more than enough. We just want to add a little color and smoky flavor to the corn.

Take the corn off the heat and add it to a large serving bowl. Pour the dressing over the browned corn kernels.

Add the ¼ cup minced cilantro, 3 Tbsp cotija cheese, and (if using) the 2 Tbsp diced pickled red onions and 1 Tbsp diced jalapeño to the corn. Toss everything together until evenly coated in dressing and well combined. Serve warm, or let it chill in the fridge before serving. I always sprinkle some extra chili powder on top because I like it spicy, but that step is totally optional. Enjoy!

This delicious street corn salad recipe will be the star of your next summer cookout!

More Easy Salad Recipes

Pea Salad

$9.54 recipe / $0.95 serving

Caesar Salad

$8.50 recipe / $1.42 serving

Broccoli Salad

$5.79 recipe / $0.96 serving

Ensalada de Aguacate (Avocado Salad)

$3.56 recipe / $0.89 serving

The post Street Corn Salad appeared first on Budget Bytes.

What Else Can I Add?

Grilled cabbage is the perfect vessel for any seasoning your heart desires! Smoked paprika, ranch seasoning, or a sprinkle of your favorite BBQ rub are all great options if you want to mix the flavors up.

Serving Suggestions

I love topping grilled cabbage with our balsamic glaze, extra Parmesan cheese, and fresh parsley. Then, I usually serve it with anything else I’ve cooked on the grill, like grilled salmon or grilled chicken, for the ultimate summer meal!

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Grilled Cabbage

This Grilled Cabbage recipe transforms a simple, budget-friendly veggie into a charred, smokey, and down-right delicious side dish!

Course Side Dish

Cuisine Amercian

Total Cost ($3.74 recipe / $0.62 serving)

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6 servings (side dish)

Calories 109kcal

Author Jess – Budget Bytes

Equipment

• Indoor Grill

Ingredients

• 1 head cabbage (any kind!) cut into 6 wedges* $2.72
• 1 garlic clove, minced $0.05
• 3 Tbsp olive oil $0.36
• 1 tsp sea salt $0.01
• 1/2 tsp freshly cracked black pepper $0.11
• 1 tsp chili flakes $0.13
• 2 Tbsp grated Parmesan $0.36

Instructions

• Peel away the outermost layers of cabbage and discard them.
• Cut your cabbage into 2 inch wedges and shave off the very bottom of the stem so it’s nice and clean. I like to cut the cabbage in half first, so I have a steadier base to cut from. You will want to leave the stem intact when you cut your cabbage into wedges so it stays in one piece on the grill.
• Whisk together the olive oil, minced garlic, sea salt, freshly cracked black pepper, chili flakes, and grated Parmesan in a small bowl.
• Brush the Parmesan cheese mixture over all sides of each cabbage wedge.
• Grill the cabbage on each side for 5-6 minutes each on a 400 degree grill. Once you put the cabbage on the grill, resist the urge to move it around. Let it sear in one spot until it’s time to flip. In my opinion, the more char, the better!
• Dress each grilled cabbage wedge with a drizzle of our balsamic glaze and any additional Parmesan cheese you may have, and sprinkle 1 Tbsp freshly minced parsley on top (all optional). Serve and enjoy!

See how we calculate recipe costs here.

Notes

*Yield depends on the size of cabbage you choose. I usually go for a smaller head of cabbage and end up with about 6-8 wedges total.

Nutrition

Serving: 1serving | Calories: 109kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Sodium: 450mg | Fiber: 4g

how to make Grilled Cabbage – step by step photos

Peel away the outermost layers of the cabbage to remove any wilted, tough, or damaged leaves, and discard them.

Cut your cabbage into 2-inch wedges and shave off the bottom of each wedge to create a clean, flat edge. I like to cut my cabbage in half first; it makes slicing through the stem a bit easier. Turn the cabbage over, slice through the stem, and cut each half into equal-sized wedges. Keep the stem intact for easier grilling!

In a small bowl, combine 3 Tbsp olive oil, 1 minced garlic clove, 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp chili flakes, and 2 Tbsp grated Parmesan.

Brush the Parmesan cheese mixture over all sides of each cabbage wedge.

Heat your grill to 400°F. Carefully place each cabbage wedge onto the grill and cook for 5-6 minutes. Once you put the cabbage on the grill, resist the urge to move it around. Let it sear in one spot until it’s time to flip. In my opinion, the more char, the better!

After 5-6 minutes, flip the cabbage wedges and continue cooking for an additional 5-6 minutes.

(Optional) Drizzle some balsamic glaze over the charred cabbage, top with additional Parmesan cheese (if you have some leftover), and sprinkle with 1 Tbsp freshly minced parsley.

Serve this easy grilled cabbage during your next holiday BBQ, potluck, or grill night!

The post Grilled Cabbage appeared first on Budget Bytes.

Originally posted 1-22-11, updated 7-20-24.

What Are Zucchini Fritters?

Zucchini Fritters are crispy little zucchini cakes made with grated zucchini, flour, seasoning, and a few other add-ins. They resemble little pancakes and are great to enjoy for lunch, as a snack or appetizer, or even as a dinner side dish.

Serving Suggestions

I served these zucchini fritters with our creamy Tzatziki sauce. The cool and fresh flavors of the tzatziki pairs perfectly with the fritters. They also taste great with just a dollop of sour cream and finely sliced green onions. I also wouldn’t be opposed to dipping these in some tartar sauce or our comeback sauce!

Love Zucchini Recipes?

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Zucchini Fritters

These easy zucchini fritters include crispy brown edges, a tender inside, and they’re a super fun way to get your veggies in!

Course Appetizer, Lunch, Side Dish

Cuisine American

Total Cost $3.23 recipe / $0.80 serving

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 4 (makes 7-8 fritters)

Calories 254kcal

Author Marsha – Budget Bytes

Equipment

• Box Grater
• Cheesecloth

Ingredients

• 1 1/2 lbs. zucchini (2 large zucchini) $2.00
• 1/4 yellow onion, finely diced $0.15
• 1 garlic clove, minced $0.08
• 3/4 cup all-purpose flour $0.20
• 1/4 cup grated parmesan cheese $0.40
• 1 large egg, lightly beaten $0.16
• 1 tsp salt, divided $0.08
• 1/2 tsp freshly cracked black pepper $0.04
• 3 Tbsp cooking oil $0.12

For Serving

• Tzatziki Sauce

Instructions

• Wash the zucchini well, trim off the stem, then using the large holes on a box grater, grate the zucchini. You should end up with about 4 cups of grated zucchini.
• Place the grated zucchini in a fine mesh cheesecloth or a strainer over a bowl. Sprinkle ½ tsp of salt over the zucchini. Give the zucchini a quick mix and let it sit for 15 minutes. After 15 minutes, using the cheesecloth or clean hands, squeeze out as much liquid as you can into the bowl or over the sink.
• Add the grated zucchini to a large bowl along with the finely diced onion, garlic, flour, parmesan cheese, egg, ½ tsp salt, and ½ tsp freshly cracked black pepper. Mix all of the ingredients together until well combined.
• In a large non-stick skillet, heat the cooking oil over medium-high heat. Once the oil is hot, add several spoonfuls of the zucchini mixture to the hot skillet to form small pancake-sized patties. Gently flatten the tops of each fritter with the back of a spoon or a spatula and cook each fritter until it is golden brown on both sides – about 3 minutes per side. Cook the fritters in 2 batches to keep from crowding the pan.
• Remove the fritters from the pan and drain on a wire rack or paper towel lined plate. Serve immediately and enjoy while they’re hot!

See how we calculate recipe costs here.

Nutrition

Serving: 2fritters | Calories: 254kcal | Carbohydrates: 25g | Protein: 8g | Fat: 14g | Sodium: 721mg | Fiber: 3g

How to Make Zucchini Fritters – Step By Step Photos

Wash 2 large zucchini (or roughly 1 1/2 lbs.) well, trim off the stem, then using the large holes on a box grater, grate the zucchini. You should end up with approximately 4 cups of grated zucchini.

Place the grated zucchini in a fine mesh cheesecloth or a strainer over a bowl. Sprinkle ½ tsp of salt over the zucchini. Give the zucchini a quick mix and let it sit for 15 minutes to help draw out some of the excess water.

After 15 minutes, using the cheesecloth or clean hands, squeeze out as much liquid as you can into the bowl or over the sink.

Add the grated zucchini to a large bowl along with 1/4 yellow onion (finely diced), 1 clove of garlic (minced), 3/4 cup all-purpose flour, 1/4 cup grated parmesan cheese, 1 large egg, ½ tsp salt, and ½ tsp freshly cracked black pepper.

Mix all of the ingredients together until well combined.

In a large non-stick skillet, heat 3 Tbsp cooking oil over medium-high heat. Once the oil is hot, add several spoonfuls of the zucchini mixture to the hot skillet to form small pancake-sized patties. Gently flatten the tops of each fritter with the back of a spoon or a spatula and cook each fritter until it is golden brown on both sides – about 3 minutes per side.

Cook the fritters in 2 batches to keep from crowding the pan.

Remove the fritters from the pan and drain on a wire rack or paper towel lined plate. Serve immediately and enjoy while they’re hot!

The post Zucchini Fritters appeared first on Budget Bytes.

What is Sweet Corn Risotto?

Oh, how I love a good risotto. This Italian dish is made from starchy, short-grain rice cooked in broth until all those lovely starches are released – giving the recipe its creamy, dreamy texture WITHOUT adding any cream. This sweet corn risotto is similar to my Parmesan risotto but with a summery twist! I shave the corn off the cob and use the bare cobs (yep, we use the whole cob here) to give the broth that sweet corn taste. White wine, butter, arborio rice, and Parmesan cheese round out the flavors, making this recipe a must-try this season.

What Else Can I Add?

This sweet corn risotto recipe is delicious as-is, but it’s also the perfect base for adding other ingredients. Here are a few ideas:

• Crispy pancetta or air fryer bacon pieces
• Sautéed mushrooms
• Roasted garlic
• Softened leeks
• Fresh spinach

Serving Suggestions

I love to serve my creamy corn risotto with roasted asparagus and tomatoes, quick garlic butter shrimp, or balsamic roasted vegetables.

How to Store Sweet Corn Risotto

This sweet corn risotto is best eaten fresh but can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop, stirring often, with a splash of broth or water to bring back its creamy texture. I don’t recommend freezing risotto purely because the texture doesn’t hold up well after thawing.

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Sweet Corn Risotto

This Sweet Corn Risotto is infused with the flavors of summer! It's comforting, simple, and budget-friendly cooking at its finest.

Course Main Course

Cuisine Italian

Total Cost ($9.37 recipe / $2.34 serving)

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings, about 1.5 cups per serving

Calories 494kcal

Author Jess – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

• 3 corn cobs $0.99
• ½ small sweet onion $0.94
• 3 Tbsp salted butter, divided $0.42
• 1 ½ cups arborio rice $2.28
• ¼ cup white wine* $0.58
• 5 cups vegetable broth $1.45
• ½ cup shredded Parmesan cheese $2.71

Instructions

• Cut corn from cobs and chop the bare cobs in half. Dice the onion, and gather white wine*, shredded Parmesan cheese, butter, and arborio rice.
• Add bare cobs and veggie broth to a pot and bring to a simmer on low heat while you prepare the risotto:
• Melt 2 Tbsp butter in a skillet over medium-high heat and cook the onion down until glossy.
• Add arborio rice to butter and onion and toast for 1-2 minutes.
• Add corn, cook for an additional minute.
• Add white wine and cook down.
• Add one ladle full of corn veggie broth and stir constantly. Wait until the broth is around 75% absorbed by the rice before adding the next ladle. Keep adding ladles of broth until all the stock is used and the risotto is creamy and complete. This step will take about 20 minutes in total.
• Stir in 1 Tbsp butter and the Parmesan cheese. Serve with parsley or other fresh herbs (optional).

See how we calculate recipe costs here.

Notes

* If wine is not in your budget, it’s ok to skip it. If you can cook with wine, I recommend a crisp, dry white like a Sauvignon Blanc or Pinot Grigio. An unoaked Chardonnay would also work in this risotto! There are super affordable bottles out there that are great for cooking ($5 for Yellowtail and even less dough needed if you pick up a single serving mini bottle!) Did you know you can also freeze wine in ice cube trays for cooking later, so you never waste a bottle?

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 81g | Protein: 11g | Fat: 13g | Sodium: 1475mg | Fiber: 4g

how to make SWEET CORN RISOTTO – step by step photos

Using a sharp knife, cut the corn from 3 cobs into a large bowl. Carefully chop the bare cobs in half and set the corn kernels to one side for now.

Dice ½ a small, sweet onion into small pieces. Gather ½ a cup of Parmesan cheese, 3 Tbsp of salted butter (divided), a ¼ cup of white wine (if using), and 1½ cups of arborio rice.

Add the halved corn cobs into a pot and cover with 5 cups of veggie broth. Bring the broth to a simmer over low heat while you prepare the risotto.

Add 2 Tbsp of salted butter to a large skillet over medium-high heat. Once melted, add the diced onion to the butter and cook down until glossy. We don’t want the onion to brown or caramelize; we just want it to become fragrant and soft.

Add 1½ cups of arborio rice to the skillet with the butter and onions. Allow the rice to toast for 1-2 minutes, stirring occasionally.

Pour the previously prepared corn kernels into the skillet and cook for another minute.

Add a ¼ cup of white wine to the skillet to release any browned bits from the bottom of the pan (known as deglazing). Stir and allow the wine to cook down for 1-2 minutes.

Slowly ladle 1 cup of hot corn veggie broth into the skillet with the rice, and stir until about 75% of the liquid has been absorbed.

Add 1 ladle of broth at a time, stirring often, until the rice has mostly absorbed all 5 cups. This will take about 20 minutes in total. Your rice should be al dente, meaning it still has a slight bite to it. The risotto should also be creamy and not soupy.

Add 1 Tbsp of salted butter and ½ a cup of shredded Parmesan cheese to your summer corn risotto and stir until well combined.

Serve hot and (optional) garnish with parsley or other fresh herbs.

There’s nothing quite like a creamy bowl of sweet corn risotto to fill your belly on a late summer night!

The post Sweet Corn Risotto appeared first on Budget Bytes.

Should I Boil Vegetables Before Grilling?

Please DON’T boil any of the veggies in this recipe before grilling! You’ll have a huge mess on your hands. Trust me, the high heat of the grill will cook them quickly and evenly without any need for pre-cooking. I’d only suggest parboiling denser vegetables like potatoes or carrots because they need more time to cook through. But for the vegetables in this recipe, grilling them directly is the way to go.

Serving Suggestions for grilled vegetables

I couldn’t help but make a big bowl of our chimichurri sauce to serve with this recipe for grilled vegetables. It’s tangy and goes perfectly with the smoky flavors from the veggies. Add in some grilled chicken and stovetop baked beans, and you’ve got yourself an easy summer dinner!

Storage Instructions

This grilled vegetables recipe is great for making ahead of time. Once cooled, store them in an airtight container in the fridge for 3-4 days. I like to add them cold to salads or sandwiches, but you can also reheat them in a pan or on the grill for a few minutes until heated through.

Favorite Cost effective grill

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Grilled Vegetables

With just a few ingredients and my easy grilling method, these grilled vegetables are the perfect side dish for any summer BBQ!

Course Side Dish

Cuisine Amercian

Total Cost $7.64 recipe / $0.95 serving

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 8 servings (side dish)

Calories 67kcal

Author Jess – Budget Bytes

Equipment

• Indoor Grill

Ingredients

• 8 mini bell peppers (or 2 large bell peppers cut into ¼s) $1.44
• 1 zucchini $0.93
• 1 red onion $1.23
• 6-8 cherry tomatoes, whole on vine* $1.66
• 8 mushrooms** $1.04
• 1 yellow squash $0.89
• 1 ½ Tbsp olive oil $0.27
• 1 clove garlic, minced $0.05
• 1 tsp steak seasoning $0.12
• ½ tsp sugar $0.01

Instructions

• Slice zucchini lengthwise, about ¼ thick, using a mandoline on the thickest setting or a knife. Cut red onion into thick rings, destem mushrooms, and cut yellow squash into thick discs, about ¼ thick. Rinse bell peppers and cherry tomatoes.
• Whisk together olive oil, minced garlic, ½ tsp steak seasoning, and sugar in a bowl.
• Brush olive oil mixture over the veggies.
• Add onions to the grill while preheating to 400 degrees. Add all other veggies to the grill and grill for 4 minutes, until you get distinct grill marks.
• Flip and grill for an additional 3-4 minutes or until veggies are done to your liking. I like my grilled vegetables to still have some bite to them, so I am careful to not overcook them! Onions can cook a bit longer and become nice and sweet when they cook down a bit (and help flavor the grill for the other veggies as well!)
• Sprinkle on the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri!

See how we calculate recipe costs here.

Notes

*You can use any tomato instead of the cherry tomatoes on the vine, but I recommend leaving them whole. The outside will get some nice color, and the inside will be warm and flavorful. They may burst a little but will remain mostly intact if you are gentle with them.
**You can substitute any mushroom for the baby bella mushrooms. Mushrooms are forgiving when it comes to grilling, and they all taste amazing, pretty much no matter what!

This recipe serves 8 people as a side, about 1.5 cups of veggies per person.

Nutrition

Serving: 1serving | Calories: 67kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Sodium: 10mg | Fiber: 3g

how to make Grilled Vegetables – step by step photos

In a small bowl, whisk together 1 ½ Tbsp of olive oil, 1 minced garlic clove, ½ tsp of steak seasoning, and ½ tsp sugar.

Brush the olive oil marinade over your veggies, covering all sides.

Add the sliced onion rings to your grill as it preheats to 400°F.

Once the grill is fully heated, flip the onions and place the remaining veggies on the grill. Grill the vegetables for about 4 minutes until you get distinct grill marks.

Flip the vegetables and grill them for an additional 3-4 minutes or until they’re cooked to your liking. I like my grilled veggies to still have some bite, so I’m careful not to overcook them! I like the onions to cook for the longest as they become nice and sweet when they cook down (and they help flavor the grill for the other veggies!).

When the vegetables are cooked to your liking, sprinkle over the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri.

No summer BBQ is complete without a generous serving of these easy grilled vegetables!

More Grilled Recipes

Grilled Salmon

$9.27 recipe / $3.09 serving

Grilled Corn On The Cob

$3.15 recipe / $0.78 serving

Grilled Chicken

$9.02 recipe / $2.25 serving

Grilled Cabbage

$3.74 recipe / $0.62 serving

The post Grilled Vegetables appeared first on Budget Bytes.