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.

Print

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.

What is Romesco Sauce?

Romesco is a seriously delicious sauce from the Catalonia region of Spain. It’s traditionally made with red peppers, tomatoes, garlic, and almonds and was originally created by fishermen to pair with their catch of the day. I take this already flavorful sauce one step further by adding smoked paprika, lemon juice, and cayenne pepper, which adds a bright, smoky tang. My easy romesco sauce recipe also uses canned tomato sauce, so we only need to roast some bell peppers and whip everything up in a food processor! I keep the texture chunky because I love the crunch the almonds add to these roasted cauliflower tacos.

What Else Can I Add?

I can happily eat these tacos all day long as they are, but I’d never say no to extra toppings or fillings! Here are some ideas to get you started:

• Avocado slices, pickled red onions, or chopped kalamata olives for additional toppings
• Shredded cheese (cheddar, Monterey Jack, Mexican blend, or a vegan alternative) for a melty finish
• Bulk each cauliflower taco up with black beans, white beans, pinto beans, tofu, or your favorite protein
• Grilled corn kernels for added smokiness
• Or omit the tortilla and serve everything in a lettuce wrap or a roasted cauliflower taco bowl!

How to Store Leftovers

Each component in this recipe stores well, so get your meal prep on and make a double batch! Lunch for days with minimal effort? Yes, please! Keep the roasted cauliflower in an airtight container in the fridge for up to 4 days, and store the romesco in an air-tight container for up to a week. You can microwave both to reheat, but for the crispest cauliflower, reheat it in the oven or an air fryer at 350°F for a few minutes. Romesco sauce is also delicious when served chilled.

Print

Cauliflower Tacos Recipe (with Romesco Sauce)

My vegan Cauliflower Tacos with Romesco Sauce are perfectly tender-yet-crisp with an easy, tangy sauce. Simple, fresh, and budget-friendly!

Course Dinner

Cuisine Mexican, Spanish

Total Cost ($10.84 recipe / $2.71 serving)

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings (depending on the size of your cauliflower) 3 street tacos each

Calories 438kcal

Author Jess – Budget Bytes

Equipment

• Food Processor
• Baking Sheet

Ingredients

• 1 large cauliflower, separated into bite-size florets $2.86
• 1 package flour tortillas (I like the street taco size, the small ones!)  $1.68
• 2 red bell peppers $2.96
• 2 Tbsp olive oil, divided $0.19
• 1 ¼ tsp smoked paprika, divided $0.04
• ¼ tsp garlic powder $0.01
• ¼ tsp salt $0.01
• 2 large garlic cloves, crushed $0.09
• ½ cup slivered raw almonds* $1.53
• 1 8oz can tomato sauce $0.48
• 2 Tbsp white vinegar $0.04
• ½ Tbsp lemon juice, about ½ of 1 lemon** $0.64
• ½ tsp cayenne pepper $0.13
• 2 Tbsp Italian flat parsley, minced $0.09
• 1 Tbsp fresh parsley, for garnish $0.09

Instructions

• Quarter and seed bell peppers.
• In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, garlic powder and salt.
• Add quartered and seeded red bell peppers to bowl and toss.
• Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.
• Then, to the same mixing bowl, add cauliflower florets and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet and bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.
• When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, garlic cloves, tomato sauce, white vinegar, lemon juice, 1 tsp smoked paprika, cayenne pepper, salt and black pepper in food processor. Pulse until well-combined but still chunky.
• Add minced parsley and slivered almonds to the food processor and pulse a few times.
• Warm flour tortillas in a dry pan until lightly toasted.
• Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!

See how we calculate recipe costs here.

Notes

*Slivered almonds are typically located in the baking aisle. Regular unsalted almonds will work in a pinch. If you have a nut allergy, you can use sunflower seeds, but I would use slightly less so the flavor doesn’t overpower the rest of the sauce.

**Reserve the other half of your lemon and cut it into small wedges to serve with your tacos! I included the full price of the lemon for this purpose.

Nutrition

Serving: 1serving (about 3 tacos each) | Calories: 438kcal | Carbohydrates: 57g | Protein: 13g | Fat: 20g | Sodium: 1108mg | Fiber: 9g

how to make Cauliflower Tacos with Romesco Sauce – step by step photos

Quarter and seed 2 red bell peppers. In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, ¼ tsp garlic powder, and ¼ tsp salt.

Add quartered and seeded red bell peppers to bowl and toss.

Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.

Then, to the same mixing bowl, add the florets from 1 large head of cauliflower and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet.

Bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.

When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, 2 crushed garlic cloves, 1 8oz can of tomato sauce, 2 Tbsp white vinegar, ½ Tbsp lemon juice, 1 tsp smoked paprika, ½ teaspoon cayenne pepper, ¼ tsp salt and black pepper in food processor. Pulse until well-combined but still chunky.

Add 2 Tbsp minced Italian flat parsley and ½ cup slivered almonds to the food processor and pulse a few times.

Warm 1 package of flour tortillas in a dry pan until lightly toasted.

Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with 1 Tbsp extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!

Bring all the street food vibes to your kitchen with these easy vegan cauliflower tacos and romesco sauce. But be warned—you’ll be making this sauce for everything!

More Taco Recipes

Crispy Baked Beef Tacos

$8.88 recipe / $1.78 serving

Easy Taco Rice

$2.27 recipe / $0.38 serving

Easy Fish Tacos with Cumin Lime Slaw

$9.17 recipe / $2.29 serving

Taco Salad

$17.26 recipe / $2.87 serving

The post Cauliflower Tacos with Romesco Sauce appeared first on Budget Bytes.

I must confess: I almost always skip breakfast if I don’t plan ahead! Then, noon rolls around, and I am hangry. It’s not a good look—just ask my husband! That’s why having this overnight oatmeal in the fridge at all times is a MUST. Oats are full of fiber, which keeps me full until lunchtime, and I love the blank canvas to turn them into a unique treat, depending on my craving that day.

What Are Overnight Oats?

Think of overnight oats as the cooler, more convenient cousin of traditional oatmeal. Instead of cooking the oats on a stovetop or in a microwave, they soak overnight in liquid (usually milk) and soften to the perfect texture without heat. I also add brown sugar, chia seeds, and cinnamon to my base recipe to create a delicious, well-rounded breakfast. Mix it all in a mason jar and let it sit in the fridge overnight for a grab-and-go breakfast in the morning!

Are Overnight Oats Healthy?

Oats are a great source of fiber, protein, vitamins, and minerals! They’ll keep you full and satisfied for longer, making them a great breakfast option. Adding milk, chia seeds, fresh fruit, and nuts only adds to their nutritional value. You can leave out the brown sugar if you want to reduce the added sugar, but overall, overnight oats with chia seeds can definitely be considered a healthy choice!

how long do overnight oats last?

These oats can last in the fridge for 4-5 days, making them great for meal-prepping. I prefer enjoying them within 12 hours for the best texture, but they’ll still taste good after a few days—maybe just a bit softer. Store them in an airtight container to keep them fresh, and don’t add any toppings until you’re ready to eat them.

Overnight Oats Variations

I am super picky when it comes to my oatmeal: 1. I want a lot of varied textures, 2. I want it to be nutrient-dense and have healthy components, and 3. It has to come together FAST! These flavor variations check everything off my list:

Peanut BUTTER and Jelly

Your childhood favorite gets an upgrade with my peanut butter and jelly overnight oat recipe. I layer blueberry jam with crunchy peanut butter AND peanuts for extra crunch. Add a few fresh blueberries and you’re good to go!

Chocolate Raspberry

Will chocolate and fresh berries ever not be a match made in heaven? I don’t think so. You only need some raspberry jam, dark chocolate chips, and fresh raspberries to make a breakfast that tastes just like dessert.

Banana Walnut

Banana bread is my go-to coffee shop snack, so I always have an overnight oat version in the fridge. Simply mix in some walnuts and add sliced bananas on top for a delicious and satisfying breakfast that’ll keep you feeling full all morning!

Print

Overnight Oats (Base Recipe plus Variations)

These easy Overnight Oats are the ultimate introduction to budget-friendly meal prep. They're no-cook, ideal for on-the-go, and customizable!

Course Breakfast

Cuisine Amercian

Total Cost $1.04 serving

Prep Time 5 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 1 8 oz mason jar

Calories 302kcal

Author Jess – Budget Bytes

Equipment

• 8oz. Mason Jars

Ingredients

Overnight Oats Base Recipe

• ½ cup old fashioned oats $0.82
• ½ cup milk $0.09
• ½ Tbsp brown sugar* $0.04
• ⅛ tsp cinnamon $0.01
• ½ Tbsp chia seeds $0.07
• pinch of salt $0.01

Peanut Butter and Jelly Variation (total: $1.93 per serving)

• base recipe $1.04
• 1 tsp blueberry jam $0.04
• 1 Tbsp peanuts $0.10
• 1 Tbsp crunchy peanut butter $0.49
• a few blueberries, if desired $0.23

Chocolate Raspberry Variation (total: $1.56 per serving)

• base recipe $1.04
• 1 tsp red raspberry jam $0.04
• 1 Tbsp dark chocolate chips $0.11
• a few raspberries, if desired $0.34

Banana Walnut Variation (total: $1.42 per serving)

• base recipe $1.04
• 1 Tbsp walnuts $0.29
• ⅓ of a banana, diced $0.09

Instructions

• Combine old fashioned oats, brown sugar, cinnamon, chia seeds, and salt in an 8 oz. Mason Jar.
• Pour in milk.
• Stir or shake to combine, making sure all ingredients are mixed in evenly to avoid clumps of chia or brown sugar.
• Put the lid onto your mason jar and place it in the fridge.
• Refrigerate for 15 minutes or up to 12 hours before enjoying.

See how we calculate recipe costs here.

Notes

*If you don’t want added sugar, skip it! The ratios in this recipe come out great with or without the brown sugar.

Nutrition

Serving: 18 oz jar (base recipe only) | Calories: 302kcal | Carbohydrates: 48g | Protein: 10g | Fat: 8g | Sodium: 344mg | Fiber: 6g

how to make Overnight Oats – step by step photos

Combine ½ cup old fashioned oats, 1/2 Tbsp brown sugar, ⅛ tsp cinnamon, ½ Tbsp chia seeds, and a pinch of salt in an 8 oz. Mason Jar.

Pour in ½ cup milk.

Stir or shake to combine, making sure all ingredients are mixed in evenly to avoid clumps of chia or brown sugar.

Put the lid onto your mason jar and place it in the fridge.

Refrigerate for 15 minutes or up to 12 hours before enjoying.

Never skip breakfast again with this easy and satisfying recipe for overnight oats!

More Overnight Oats Recipes

Golden Milk Overnight Oats

$0.40 each

Pumpkin Pie Overnight Oats

$0.95 each

Double Chocolate Overnight Oats

$1.58 recipe / $0.40 serving

Apple Pie Overnight Oats

$2.26 recipe / $0.57 serving

The post Overnight Oats (Base Recipe plus Variations) appeared first on Budget Bytes.

What Are Tuscan White Bean Stuffed Tomatoes?

Stuffed tomatoes are such an underrated dish. You can stuff them with almost anything you have on hand—grains, beans, meats, veggies, cheese! In this recipe, I take inspiration from Tuscan cuisine and stuff the tomatoes with a hearty mixture of cannellini beans, four types of diced vegetables, breadcrumbs, Italian seasonings, tomato sauce, and shredded cheese. Each tomato is then baked until it’s tender, juicy, and bursting with flavor. They’re like mini casseroles in tomato form!

What Type Of Tomato is Best for Stuffing?

You want large, firm, and ripe ”slicing” tomatoes for this recipe. Beefsteak and large heirloom tomatoes are also great options because they’re big and easy to stuff. Roma tomatoes could also work, but the oval shape makes stuffing a bit more challenging. For serving a crowd, I use smaller vine-ripened tomatoes so the filling goes further. Whichever variety you choose, make sure your tomatoes are firm and not mushy!

Storage Instructions

Leftover Tuscan white bean stuffed tomatoes will last up to 3-4 days in the fridge when stored in an airtight container. To reheat, cover with foil and bake at 350°F for about 15 minutes or until heated through. I wouldn’t freeze this recipe as the tomatoes may become too watery after thawing. However, the filling freezes well.

Print

Tuscan White Bean Stuffed Tomatoes

This Tuscan White Bean Stuffed Tomatoes recipe is hearty, warming, and deeply satisfying. It's also budget-friendly and easy to make!

Course Main Course, Side Dish

Cuisine Italian

Total Cost $9.71 recipe / $2.42 serving

Prep Time 15 minutes minutes

Cook Time 51 minutes minutes

Total Time 1 hour hour 6 minutes minutes

Servings 4 servings, 1 tomato per person

Calories 197kcal

Author Jess – Budget Bytes

Ingredients

• 4 large “slicing” tomatoes* $4.54
• 1 can cannellini beans $0.86
• 1 carrot, peeled $0.10
• ½ yellow onion $0.47
• 2 sticks celery $0.10
• 2 Tbsp olive oil, divided $0.38
• 1 zucchini, diced small $0.93
• 1 sprig rosemary** $0.19
• ½ Tbsp dried Italian herb blend $0.29
• 1½ tsp salt $0.01
• 1 Tbsp apple cider vinegar $0.03
• ½ tsp freshly cracked black pepper $0.12
• ½ tsp red pepper flakes $0.06
• 3 cloves garlic, minced $0.15
• 8oz can tomato sauce $0.74
• ¼ cup bread crumbs $0.16
• ½ cup shredded Italian cheese blend*** $0.58

Instructions

• Hollow out 4 large tomatoes, keeping the tops and transferring the juicy seeds and inside flesh to a medium mixing bowl. Reserve everything!
• Dice the carrot, yellow onion, and celery sticks into small pieces to make mirepoix (which is a combination of diced veggies used to flavor a recipe).
• Pour 1 ½ Tbsp olive oil into a saucepan with salt, pepper, red pepper flakes, Italian herbs, and the diced carrots, onions, and celery.
• Once cooked down, about 5 minutes or until veggies are softened and glossy, add the insides from the tomatoes, diced zucchini, rosemary, garlic, and apple cider vinegar and simmer of on medium heat uncovered until a chunky filling forms and some of the juices cook down, about 10 min.
• Add bread crumbs, white cannellini beans and tomato sauce. Stir until combined. Cook for 3 minutes.
• Turn off heat and fold in shredded Italian cheese blend. Set aside.
• Place hollowed out tomatoes in a lightly oiled baking dish. Fill each hollowed out tomato with the cheesy white bean filling and put their tomato “lids” on. Fill in around each tomato with any extra filling. Brush remaining olive oil on top of all 4 tomatoes and cover the entire baking dish lightly with tinfoil. Bake for 15 min at 375°F.
• Remove tinfoil and bake an additional 15 minutes. Broil on high for the last 3 minutes to get some color on top of the tomatoes, if needed.
• Serve each tomato over pasta or rice.

See how we calculate recipe costs here.

Notes

*If you want to stretch this recipe further for more than 4 people, you can buy slightly smaller tomatoes on the vine and follow these same instructions, serving the smaller stuffed tomatoes with more pasta or rice to keep your guests happy and full! In my experience, you can find tomatoes for much cheaper (and more flavorful!) when they are in season.

**Dried rosemary also works well.

*** I chose the shredded Italian cheese blend at my local Kroger, but provolone, mozzarella, Parmesan, and even cheddar cheese work well in this recipe—use whatever you have on hand!

Nutrition

Serving: 1stuffed tomato | Calories: 197kcal | Carbohydrates: 19g | Protein: 7g | Fat: 12g | Sodium: 1245mg | Fiber: 4g

how to make Tuscan White Bean Stuffed Tomatoes – step by step photos

Hollow out 4 large tomatoes, keeping the tops and transferring the juicy seeds and inside flesh to a medium mixing bowl. Reserve everything!

Dice 1 peeled carrot, ½ a yellow onion, and 2 celery sticks into small pieces to make mirepoix (which is a combination of diced veggies used to flavor a recipe). Pour 1 ½ Tbsp olive oil into a saucepan with 1½ tsp salt, ½ tsp pepper, ½ tsp red pepper flakes, ½ Tsp Italian herbs, and the diced carrots, onions, and celery.

Once cooked down, about 5 minutes or until veggies are softened and glossy, add the insides from the tomatoes, 1 diced zucchini, 1 sprig of rosemary, 3 minced garlic cloves, and 1 Tbsp of apple cider vinegar and simmer of on medium heat uncovered until a chunky filling forms and some of the juices cook down, about 10 min.

Add ¼ cups of bread crumbs, 1 can of white cannellini beans, and an 8-oz can of tomato sauce. Stir until combined. Cook for 3 minutes.

Turn off heat and fold in ½ a cup of shredded Italian cheese blend. Set aside.

Place hollowed out tomatoes in a lightly oiled baking dish. Fill each hollowed out tomato with the cheesy white bean filling and put their tomato “lids” on.

Fill in around each tomato with any extra filling. Brush remaining ½ Tbsp of olive oil on top of all 4 tomatoes and cover the entire baking dish lightly with tinfoil. Bake for 15 min at 375°F.

Remove tinfoil and bake an additional 15 minutes. Broil your baked stuffed tomatoes on high for the last 3 minutes to get some color on top of the tomatoes, if needed. Serve each tomato over pasta or rice.

You NEED to try these protein-packed Tuscan white bean stuffed tomatoes the next time you’re craving something warm, hearty, and delicious!

The post Tuscan White Bean Stuffed Tomatoes appeared first on Budget Bytes.

What is Tomato Pie?

When I say tomato pie, I’m referring to the Southern staple made with fresh tomatoes and a tangy mayonnaise-cheese filling, baked in a flaky pastry crust. It’s comparable to a quiche and is not to be confused with the Sicilian tomato pie, which is a cheeseless pizza-like dish. For this recipe, I use a buttery puff pastry sheet rather than a deep-dish pastry crust, which I fold over the filling to create a rustic, free-form style pie—the tomatoes peeping through the cracks look so pretty! Each bite is perfectly layered with an equal amount of tangy, creamy filling and juicy, ripe tomatoes.

What Else Can I Add?

The fresh flavors make it easy to customize this recipe for tomato pie with anything else you have on hand. Here are a few other possible additions:

• Freshly grated ginger and a dusting of brown sugar (It sounds wild, but you can trust me!)
• Caramelized onions
• Sliced chives
• Sauteed mushrooms

Storage Instructions

This homemade tomato pie makes fantastic leftovers! Store them in the refrigerator in an airtight container for up to 5 days. You can enjoy this pie cold or hot, using the oven to reheat it if desired. While this pie can be frozen, I don’t really recommend it because the mayo filling may separate, and tomatoes can become mushy when thawed.

Print

Tomato Pie

This homemade tomato pie recipe is the perfect way to use up fresh summer tomatoes. It's creamy and tangy, and the leftovers are fantastic!

Course Main Course

Cuisine Amercian

Total Cost $10.73 recipe / $1.34 serving

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 slices, 1 slice per person

Calories 274kcal

Author Jess – Budget Bytes

Ingredients

• 6 roma tomatoes* $1.26
• 1 puff pastry sheet $3.12
• ½ tsp salt, divided $0.01
• 1 tsp olive oil $0.07
• ½ cup mayonnaise $0.79
• ½ cup ricotta cheese $0.65
• 2 cups shredded cheddar cheese $1.97
• ¼ cup shredded parmesan cheese $1.35
• 2 large eggs, divided $0.44
• ¼ tsp cayenne pepper $0.06
• 2 cloves garlic, minced $0.10
• ¼ tsp freshly cracked black pepper $0.04
• 2 Tbsp fresh minced basil (optional) $0.89

Instructions

• Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.
• Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out.
• Whisk together the mayonnaise and ricotta cheese. Set aside.
• Add shredded cheddar cheese, shredded Parmesan cheese, 1 egg, cayenne pepper, minced garlic cloves, black pepper, the remaining salt, and fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.
• Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over glass pie pan.
• Fill bottom with half of the cheese mixture, then alternate tomatoes and cheese mixture until both are used up (I had 2 layers of each). Finish with the last of your sliced tomatoes on top.
• Fold the corners of the puff pastry sheet over the top of the pie. You don't have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.
• In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.
• Turn the temperature of your oven up to 400°F. Once preheated at the higher temperature, bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.**

See how we calculate recipe costs here.

Notes

* You can use whatever tomatoes you have on hand. I used mostly Roma tomatoes, but had a couple of heirloom slices from a previous recipe, so I added them for some extra color!

** If your crust is not golden brown, you can leave the pie in for another 5-10 minutes. If your crust is browning too much, you can gently place a piece of tinfoil on top of whatever area is browning too fast compared to the rest of your pie. 

Nutrition

Serving: 1slice | Calories: 274kcal | Carbohydrates: 4g | Protein: 11g | Fat: 24g | Sodium: 498mg | Fiber: 1g

how to make Tomato Pie – step by step photos

Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.

Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out.

Whisk together 1/2 cup of mayonnaise and 1/2 cup of ricotta cheese. Set aside.

Add 2 cups of shredded cheddar cheese, ¼ cup of shredded Parmesan cheese, 1 large egg, ¼ tsp of cayenne pepper, 2 minced garlic cloves, ¼ tsp black pepper, the remaining salt, and 2 Tbsp of fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.

Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over glass pie pan.

Fill bottom with half of the cheese mixture.

Then, alternate cheese mixture and sliced tomatoes.

Repeat until the tomatoes and cheese mixture are both used up. (I had 2 layers of each.)

Finish with the last of your sliced tomatoes on top.

Fold the corners of the puff pastry sheet over the top of the pie. You don’t have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.

In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.

Turn the temperature of your oven up to 400. Bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.

This southern tomato pie recipe is the perfect main meal, side dish, or snack for any occasion!

The post Tomato Pie 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.

Print

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!

Print

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.

Print

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!

Print

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?

Print

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.