Our Budget-Friendly Pesto Recipe

Basil pesto is traditionally made with pine nuts and all basil, but unless you grow your own basil and already have pine nuts in your pantry, that can get real expensive real quick. This version is inspired by traditional pesto but uses roasted sunflower seeds and a mix of basil and spinach to keep things budget-friendly. I’ve found they’re much more affordable, and you’d never guess it’s a twist on the original because it still packs so much flavor! The sunflower seeds add a rich, nutty depth, and the garlic, Parmesan, and fresh basil make each bite taste just right. 😋

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Budget-Friendly Pesto

This Budget-Friendly Homemade Pesto uses sunflower seeds, basil, and spinach for a delicious and affordable twist on the classic.

Step-by-step photos can be seen below the recipe card.

Course Dip, Sauce

Cuisine American, Italian

Total Cost $5.36 recipe / $0.67 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings (2 Tbsp each)

Calories 175kcal

Author Jennie Alley

Equipment

• Food Processor

Ingredients

• 3 large garlic cloves minced, $0.24
• ¼ cup unsalted roasted sunflower seed kernels 33g, $0.38*
• ½ cup Parmesan cheese grated, (60g) $0.74
• 1 tsp salt $0.02
• 1½ cups fresh basil 40g, $1.99**
• 1½ cups fresh baby spinach $0.41**
• 1 Tbsp lemon juice $0.06
• ½ cup olive oil 4 oz., $1.52

Instructions

• Gather all ingredients. Wash and dry basil and baby spinach leaves thoroughly.
• In a food processor, add garlic, sunflower seeds, parmesan cheese, and salt, and pulse until chopped. Then, add basil and spinach leaves, continuing the process until roughly chopped.
• Add lemon juice, and then while the food processor is running on low, add the olive oil in a steady stream until smooth. Now it's ready to enjoy however you please!

See how we calculate recipe costs here.

Notes

*Salted roasted sunflower seed kernels may be used, just remember to either reduce or completely eliminate the additional salt in the recipe. 

**If you have a huge bumper crop of basil that needs to be used up, feel free to use only basil and no spinach. Same great taste; however, the finished product may not be as vibrantly green.

**Please do not substitute dried or frozen basil and/or spinach for this recipe. Fresh is best!

 

Nutrition

Serving: 1serving (2 Tbsp) | Calories: 175kcal | Carbohydrates: 2g | Protein: 3g | Fat: 17g | Sodium: 406mg | Fiber: 1g

how to make Budget-Friendly Pesto step-by-step photos

Gather all of your ingredients. Be sure to wash and dry the basil and spinach thoroughly before starting.

Process the ingredients: Add 3 large minced garlic cloves, ¼ cup unsalted roasted sunflower seed kernels, ½ cup grated Parmesan cheese, and 1 tsp salt to a food processor. Pulse these ingredients until chopped.

Now add the washed and dried 1½ cups fresh basil and 1½ cups baby spinach leaves. Keep processing until everything is roughly chopped.

Pour in 1 Tbsp lemon juice, and while the food processor is running, add ½ cup olive oil in a steady stream until smooth.

Now your homemade pesto on a budget is ready for you to enjoy however you like!

Variations to Try!

This homemade pesto sauce is quite adaptable, so don’t be afraid to get creative with whatever ingredients you have in your kitchen. After all, using what you’ve got is one of the easiest ways to keep things budget-friendly! Here are some variations I think you’ll like:

1. Swap out the sunflower seeds for any other seed or nut. Pumpkin seeds, walnuts, or almonds all work great. And of course, if you’ve got pine nuts, go for it! I’d even consider toasting the nuts in a skillet first to add more flavor (like we do in our zucchini and toasted almond salad).
2. Omit the basil and spinach altogether, and replace them with kale to make a homemade kale pesto!
3. Try using roasted garlic for a sweeter, mellower garlic flavor
4. Substitute some of the basil/spinach with other herbs, like parsley or cilantro, for a different flavor
5. Make it vegan and dairy-free by using your favorite vegan Parmesan alternative

Storage Instructions

Homemade pesto, when stored properly in the refrigerator, typically lasts for up to 1 week. Keep it in an airtight container and stir before using again.

To extend its shelf life, you can freeze this recipe for up to 2-3 months. I personally like to freeze individual servings in an ice cube tray. Just make sure to cover each serving of pesto with a drizzle of olive oil to protect the fresh herbs from freezer burn! Once frozen, your homemade spinach and basil pesto can be removed from the tray and stored in a ziplock bag or freezer-safe container.

More Homemade Sauce Recipes

Alabama White Sauce

$1.74 recipe / $0.15 serving

Vodka Sauce

$8.47 Recipe/ $1.05 Serving

Easy Enchilada Sauce

$1.32 batch

Chimichurri Sauce

$4.23 serving / $0.71 recipe

The post Budget-Friendly Pesto appeared first on Budget Bytes.

Easy Antipasto Pasta Salad Recipe

This recipe is the best combination of an antipasto salad and a pasta salad, and it takes me right back to my childhood. One vivid memory I have is of my Nana and Papa taking my family out to dinner at “Spumoni’s”, a family-owned Italian restaurant in New England. My Nana always ordered the antipasto with extra anchovies. Of course, this made her granddaughters cringe at the time, but I remember trying to be brave enough to try the anchovies. It never happened (and I’m still not a fan, to be honest!), so I stuck to ordering mountains of pasta instead. This antipasto pasta salad incorporates all the things I love about this memory and leaves off the things I didn’t. 😉

Nana and Papa treating us to dinner was certainly cheaper, but this recipe feeds a crowd for just $1.42 per serving. I’m okay with that price tag for a trip down memory lane and a bunch of full bellies at my family cookout!

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Antipasto Pasta Salad

Make this easy Antipasto Pasta Salad loaded with meats, cheeses, olives, and veggies. Perfect for cookouts, potlucks, or quick lunches!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American, Italian

Total Cost $15.77 recipe / $1.42 serving

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 11 servings (~1.5 cups each)

Calories 421kcal

Author Jess Rice

Equipment

• Sauce Pan
• Large Bowl

Ingredients

• 1 lb. penne pasta $0.98
• ½ ham steak a little over ¼ lb., $1.88
• 7 slices pepperoni $1.32
• 6 oz. mozzarella ball $2.74
• 1 tomato vine ripened, $0.64
• 1 clove garlic $0.04
• ¼ cup pitted black olives $0.98
• ½ red onion $0.36
• ½ a 13.75 oz. can quartered Artichoke hearts $1.29
• 16 fl oz. Giardiniera mix including all juice from the jar, $2.87
• ¾ cup Parmesan cheese grated, $1.35
• 1 cup Italian Dressing $0.79
• ¼ cup pepperoncini peppers whole (optional) $0.48
• salt to taste, $0.02
• black pepper to taste (freshly cracked), $0.03

Instructions

• Gather your ingredients.
• Cook penne pasta until al dente, about 12 minutes. Rinse with cold water and set aside.
• Prepare fresh ingredients: cube ham steak, chop pepperoni, dice mozzarella, deseed and dice the tomato, mince garlic, chop olives, and dice red onion.
• Combine cooked pasta, artichoke hearts, jar of Giardiniera mix (including all the juice!), and all ingredients from step 3 in a large mixing bowl. Toss to combine.
• Add grated Parmesan cheese and Italian dressing.
• Toss to combine and add desired amount of whole pepperoncini peppers.* Season with salt and pepper to taste, if desired (I didn't end up adding any as the brine from the pickled veggies was salty enough!) Enjoy.

See how we calculate recipe costs here.

Notes

*I added 6 pepperoncini peppers to keep things a little less spicy, but enough so they still contribute to the classic flavor of an antipasto salad! Leave them on top as a garnish so your friends and family who aren’t into spicy food can avoid them and still enjoy this hearty pasta salad!

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 66g | Protein: 15g | Fat: 23g | Sodium: 1559mg | Fiber: 2g

how to make Antipasto Pasta Salad step-by-step photos

Gather all of your ingredients.

Boil the pasta: Cook 1 lb. penne pasta following the package directions until al dente (about 12 minutes). Once cooked, rinse the pasta with cold water and set it aside.

Prep the salad ingredients: Cube ½ a ham steak, chop 7 slices pepperoni, dice the 6 oz. mozzarella ball, remove the seeds and dice 1 tomato, mince 1 garlic clove, chop ¼ cup pitted black olives, and dice ½ a red onion.

Assemble the pasta salad: Add the cooked pasta, artichoke hearts (half of a 13.75 oz. can), 16 fl oz. jar of Giardiniera mix (including all the juice!), and all ingredients from the previous step to a large bowl. Toss to combine.

Now add ¾ cup grated Parmesan cheese and 1 cup of Italian dressing.

Toss again to coat your Italian antipasto pasta salad in the dressing and cheese. Add ¼ cup pepperoncini peppers on top. You can also season with salt and pepper to taste, but I skipped this as the brine from the pickled veggies was salty enough! Serve and enjoy.

What Else Can I Add?

I included as many classic antipasto ingredients as I could in this recipe, so you get the traditional flavor in every bite. That said, it’s easy to swap in what you already have. Change up the meats and cheeses, or toss in other veggies from your fridge…it all works! Here are some things you can add:

• Torn fresh basil leaves
• Minced parsley
• Diced salami
• Fresh bell peppers (deseeded and chopped)
• Any salad green you like (an Italian salad mix, iceberg lettuce, spinach, etc.)
• Pickled jalapeños
• Roasted red peppers
• Red pepper flakes
• Anchovies
• Leftover grilled chicken
• Capers

Storage Instructions

This antipasto salad with pasta will keep in the fridge for up to 3–4 days, depending on how fresh your ingredients are. Keep in mind that the dressing will soak into the pasta and make it softer over time. If you’re making it ahead of time for an event, you can wait to add the dressing and Giardiniera mix (with the juice) until just before serving. Give everything another toss before enjoying again.

More Pasta Salad Recipes

Pizza Pasta Salad

$7.98 recipe / $1.00 serving

Summer Vegetable Pasta Salad

$10.21 recipe / $1.02 serving

Ditalini Pasta Salad

$8.67 recipe / $1.08 serving

Tuna Pasta Salad

$4.83 recipe / $0.81 serving

The post Antipasto Pasta Salad appeared first on Budget Bytes.

“I loved every part of this salad. The balsamic vinaigrette was perfect. I made mine exactly as the recipe stated and it was perfect. My husband doesn’t like feta so I left that off of his, but he loved it too. I will definitely make this again.”

Kate

Easy Strawberry Spinach Salad Recipe

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Strawberry Spinach Salad

A fresh, vibrant, Strawberry Spinach Salad with homemade balsamic vinaigrette dressing, candied pecans, and insanely delicious flavors!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American

Total Cost $8.72 recipe / $2.18 serving

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 side salads

Calories 405kcal

Author Marsha McDougal

Equipment

• Jelly Jars
• Chef’s Knife
• Nonstick Fry Pans

Ingredients

Balsamic Vinaigrette

• ⅓ cup olive oil $1.10
• 3 Tbsp balsamic vinegar $0.45
• 2 Tbsp honey $0.50
• ½ Tbsp Dijon mustard $0.09
• 1 garlic clove minced, $0.08
• ½ tsp dried basil $0.05
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.02

Candied Pecans

• ½ Tbsp butter $0.07
• 2 Tbsp brown sugar $0.08
• 1 pinch salt $0.01
• ½ cup chopped pecans $1.15*

Salad

• ½ lb fresh strawberries sliced, $1.25
• ¼ red onion thinly sliced, $0.21
• 2 oz feta cheese crumbled, $1.82**
• 8 oz baby spinach $1.83

Instructions

• Start by making the homemade balsamic vinaigrette dressing. Add the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic clove, dried basil, salt, and freshly cracked black pepper to a jar, bowl, or blender. Close the jar and shake the ingredients together, whisk in a bowl, or blend until the dressing is evenly combined. Set the dressing aside.
• Next make the candied pecans. Add the butter, brown sugar and a pinch of salt to a small non-stick skillet. Heat over medium heat while stirring.
• Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
• Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
• Now prep the strawberries, red onion and feta cheese. Remove the stems and slice the strawberries, thinly slice the red onion, and crumble the feta. Set these ingredients to the side.
• Divide the spinach between four plates. Drizzle 2 Tbsp of balsamic vinaigrette on top of each bed of spinach.
• Add sliced strawberries, red onions, a tablespoon or two of candied pecans, and a tablespoon of feta cheese to each salad. Feel free to drizzle a little more balsamic vinaigrette over the top of each and enjoy!

See how we calculate recipe costs here.

Video

Notes

*The soft, creamy, salty feta cheese pairs well with the strawberries in this salad. If you’re not a fan of feta cheese, goat cheese, or blue cheese would also work well.

**The candied pecans, in my humble opinion, are one of the best parts of the salad. It adds a crunchy, sweet texture, and you can swap the pecans out for toasted walnuts or toasted sliced almonds, which would also be totally delicious!

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 27g | Protein: 6g | Fat: 33g | Sodium: 400mg | Fiber: 4g

HOW TO MAKE STRAWBERRY SPINACH SALAD STEP-BY-STEP PHOTOS

Make the balsamic vinaigrette: Combine ⅓ cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp honey, ½ Tbsp Dijon mustard, 1 garlic clove minced, ½ tsp dried basil, ¼ tsp salt, and ¼ tsp freshly cracked black pepper in a jar, bowl, or blender. Add a top to the jar and shake, whisk in a bowl, or blend until all the ingredients are evenly combined. Set the vinaigrette dressing aside.

Make the candied pecans: In a small non-stick skillet, add ½ Tbsp butter, 2 Tbsp brown sugar, and a pinch of salt. Heat over medium heat while stirring just until the butter and brown sugar begin to melt. Add ½ cup of chopped pecans and stir to coat in the brown sugar mixture. Continue to cook for 2-4 minutes or until the brown sugar is fully melted (looks glossy, not grainy) and completely coats the pecans.

Remove the skillet from the heat immediately to prevent the brown sugar from overcooking and burning. Transfer the candied pecans to a parchment-lined baking sheet and spread out in a flat layer. Allow them to cool for 10 minutes, and the sugar coating will fully harden.

Prep the remaining salad ingredients: Wash and slice ½ lb. of strawberries, thinly slice ¼ of a red onion, portion out 2 oz. of crumbled feta cheese, and gather your cooled candied pecans.

Assemble the salad: Divide 8 oz. of spinach between four salad plates (roughly 2 oz. per plate), or you can add all of the spinach to a larger serving bowl. Add 2 Tbsp of the balsamic vinaigrette to each salad plate or drizzle ⅓ cup of the dressing over the bowl of spinach. Reserve the rest of the dressing to add right before serving.

Divide the toppings (sliced strawberries, sliced red onion, 1 Tbsp of crumbled feta, and 1-2 Tbsp of candied pecans) between the four salad plates or add the toppings to a larger salad serving bowl. Drizzle each salad with a little more of the balsamic dressing and enjoy!

Serving Suggestions

This salad makes a great lunch meal by itself. We totally gobbled it up at the test studio, but you can also add some shredded chicken or grilled shrimp on top for a more filling meal. This salad also pairs well with other leaner proteins like baked cod and pan-seared chicken.

How To Store Strawberry Spinach Salad

Strawberry spinach salad stores well in the fridge for up to 3 days. In order to keep the spinach from wilting too much, it’s best to store the strawberries and the dressing separately and add them to the salad right before you’re ready to serve.

More Easy Salad Recipes

Zucchini, Corn, and Toasted Almond Salad

$5.95 recipe / $0.99 serving

Summer Lentil Salad

$8.10 recipe / $1.35 serving

Creamy Cucumber Salad

$1.58 recipe / $0.39 serving

Summer Vegetable Pasta Salad

$10.21 recipe / $1.02 serving

The post Strawberry Spinach Salad appeared first on Budget Bytes.

Easy Recipe for Grilled Honey Lime Chicken

There’s nothing complicated about this grilled honey lime chicken, which is why it ends up in my summer dinner rotation again and again. It’s just boneless chicken thighs, a quick marinade made with pantry staples, including lime juice, honey, a little oil, and some warm spices like cumin, chili powder, and paprika. The chicken soaks up all the Southwestern-inspired flavor, then gets those perfect charred edges on the grill. It’s sweet, tangy, smoky, and juicy in all the right ways. Even when I don’t feel like cooking, this one’s easy enough to say yes to, and I’m always glad I did!

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Grilled Honey Lime Chicken

Make this Grilled Honey Lime Chicken using chicken thighs and a simple marinade. It's sweet, smoky, tangy, and easy to throw on the grill!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $5.73 recipe / $1.43 serving

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Marinate Time 30 minutes minutes

Total Time 54 minutes minutes

Servings 4 servings (1 thigh per person)

Calories 223kcal

Author Melissa Nolan

Equipment

• Ziplock Bag or Bowl
• Grill

Ingredients

• 4 chicken thighs boneless and skinless (1.25 lb.) $4.35*
• ¼ cup lime juice $0.18**
• 3 Tbsp honey $0.47***
• 1 Tbsp vegetable oil $0.04
• 1 tsp garlic powder $0.06
• 1 tsp paprika $0.08
• 1 tsp ground cumin $0.09
• ½ tsp chili powder $0.03
• ½ tsp dried oregano $0.17
• ½ tsp salt $0.02
• ¼ tsp black pepper freshly cracked, $0.04
• 2 Tbsp fresh cilantro minced, $0.20

Instructions

• Preheat the grill to 375°F. Gather and prepare all ingredients.
• Using a ziplock bag or bowl, add the chicken thighs, lime juice, honey, vegetable oil, garlic powder, paprika, cumin, chili powder, dried oregano, salt, and pepper. Seal the bag and gently massage it to ensure the thighs are evenly coated. Marinate the chicken for 30 minutes.
• Once the grill is hot, add the chicken and cook for 6-7 minutes. Then, using tongs, flip the chicken and cook for an additional 6-7 minutes, or until the internal temperature reaches 165°F.
• Once the chicken is finished cooking on the grill, place the thighs on a serving platter or plates and sprinkle with cilantro.

See how we calculate recipe costs here.

Notes

*Depending on the thickness of your chicken thighs, they may take less or more time to cook on the grill. The most important part is that they reach an internal temperature of 165°F. You can use any cut of chicken, including bone-in thighs, for this recipe. Beef and pork work too. The cooking time will vary depending on the thickness and whether it’s bone-in.

**You can use fresh or bottled lime juice. Lime juice acts as a natural tenderizer and flavors the chicken while it marinates.

***Honey helps round out the tartness from the lime juice. You can substitute other sweeteners, including agave, maple syrup, or sugar.

Nutrition

Serving: 1thigh | Calories: 223kcal | Carbohydrates: 15g | Protein: 22g | Fat: 8g | Sodium: 398mg | Fiber: 0.5g

how to make Grilled Honey Lime Chicken step-by-step photos

Gather all of your ingredients and preheat your grill to 375°F.

Marinate the chicken: In a bowl or ziplock bag, add 4 boneless and skinless chicken thighs, ¼ cup lime juice, 3 Tbsp honey, 1 Tbsp vegetable oil, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin, ½ tsp chili powder, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. If using a bag, seal it well and gently massage the chicken thighs to ensure they’re fully coated. Let the chicken marinate in the honey lime chicken marinade for 30 minutes.

Grill the chicken: Once the grill is nice and hot, add the marinated chicken thighs and grill for 6-7 minutes.

Use kitchen tongs to flip the chicken over and cook for a further 6-7 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F. Once cooked, remove the chicken from the grill and sprinkle with 2 Tbsp freshly minced cilantro. Serve and enjoy!

Serving Suggestions

With its Tex-Mex–inspired flavors, I often serve this grilled honey lime chicken with some sort of rice and extra lime wedges for freshness. Our arroz verde (green rice) is a dream pairing, and a drizzle of lime crema on top takes it over the edge. Round out the meal with a fresh street corn salad or grilled vegetables and call it done! I’ve also sliced the chicken up and used it in our taco salad (in place of the ground beef), and I must say, it works beautifully.

Storage & Reheating

Leftover grilled honey lime chicken will keep in the fridge for up to 3-4 days. To freeze, let it cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat gently in a skillet over medium-low heat, in the oven at 350°F, or back on the grill until heated through. I’d let any frozen chicken thaw in the fridge overnight before reheating for the best results.

More Easy Grilled Chicken Recipes

Grilled BBQ Chicken

$8.95 recipe / $2.23 serving

Dry Rubbed Grilled Drumsticks and Thighs

$7.51 recipe / $1.07 serving

Grilled Teriyaki Chicken Kebabs

$6.60 recipe / $1.65 serving

Chicken Burger

$6.36 recipe / $1.59 serving

The post Grilled Honey Lime Chicken appeared first on Budget Bytes.

Easy Recipe for Grilled Mushroom Kebabs

When it’s grilling season, I’m always the first to reach for the grilled veggies, and these grilled mushroom kebabs are one of my absolute favorites. The mushrooms soak up an easy homemade, umami-rich marinade made with ingredients including soy sauce, Worcestershire sauce, toasted sesame oil, smoked paprika, and maple syrup for balance. After just 15 minutes of marinating, they’re ready to hit the grill. A hot sear gives them a caramelized edge while the insides stay juicy and tender. These easy grilled mushrooms might start as a side dish, but don’t be surprised when they take center stage. 😉

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Smoky Grilled Mushroom Kebabs

These Smoky Grilled Mushroom Kebabs come together fast with a bold marinade and are the perfect veggie addition to any summer grilling spread.

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $3.45 recipe / $1.15 serving

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Marinate Time 15 minutes minutes

Total Time 33 minutes minutes

Servings 3 servings (2 small skewers each, 4-5 mushrooms)

Calories 202kcal

Author Jess Rice

Equipment

• Medium Bowl
• 6 Skewers
• Grill

Ingredients

• 8 oz. white mushrooms halved, $1.88
• 2 Tbsp soy sauce $0.10
• 1 tsp Worcestershire sauce $0.02
• 2 Tbsp toasted sesame oil $0.68*
• 2 Tbsp olive oil $0.38
• 1 tsp smoked paprika $0.16
• 2 tsp apple cider vinegar $0.02
• ½ Tbsp maple syrup $0.16
• sea salt to taste, $0.02
• black pepper to taste (freshly cracked), $0.03

Instructions

• Gather your ingredients.**
• Clean the mushrooms of any dirt with a clean towel.
• Combine all marinade ingredients (soy sauce, Worcestershire sauce, toasted sesame oil, olive oil, smoked paprika, apple cider vinegar, and maple syrup) in a bowl.
• Cut the mushrooms in half lengthwise.
• Toss the mushrooms in the marinade and marinate for 15 minutes.
• Skewer the mushrooms, reserving any leftover marinade.
• Grill cut side down until tender on a hot grill (our indoor electric grill was set to 500℉), brush with extra marinade, and flip after 5-8 minutes, when the mushrooms have a hard sear on the cut side. Once flipped, grill for a further 3-4 minutes.
• Sprinkle with sea salt and black pepper to taste. You can also top the skewers with freshly cut herbs as garnish, if you have any. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*If your sesame oil doesn’t say toasted on the packaging, but it’s deeper brown in color, you’re likely good to go. Regular sesame oil works great, too, in a pinch. You’ll get plenty of smoky flavor from the grill and the smoked paprika.

**You may opt to soak your skewers, if they are made of wood, in water while you prepare your ingredients. This will keep them from catching fire on most grills. Our electric indoor grill did not require that step! 

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 6g | Protein: 4g | Fat: 19g | Sodium: 701mg | Fiber: 1g

how to make Grilled Mushroom Kebabs step-by-step photos

Gather all of your ingredients: If using wooden skewers, you can also soak them in water while you prepare your ingredients. This will help stop them from catching fire on most grills. Our electric indoor grill didn’t require that step, so I skipped it!

Clean the mushrooms: Use a clean paper towel to wipe away any dirt from 8 oz. of white mushrooms.

Make the marinade: Add 2 Tbsp soy sauce, 1 tsp Worcestershire sauce, 2 Tbsp toasted sesame oil, 2 Tbsp olive oil, 1 tsp smoked paprika, 2 tsp apple cider vinegar, and ½ Tbsp maple syrup to a bowl and whisk to combine.

Slice the mushrooms: Use a knife to slice the cleaned mushrooms in half lengthwise, directly through the stem.

Marinate the mushrooms: Add the sliced mushrooms to the marinade and toss to combine. Let the mushrooms marinate for 15 minutes.

Make the skewers: Add the marinated mushrooms to your skewers (about 4-5 mushrooms per skewer), and reserve any leftover marinade for basting.

Grill the mushrooms: Place the skewers cut side down onto your hot grill (my indoor electric grill was set to 500℉), and brush the mushrooms with the excess marinade. Flip the mushrooms after 5-8 minutes, once they have a hard sear on the cut side and are tender.

Once flipped, grill for a further 3-4 minutes. Sprinkle with salt and pepper to taste. If you have any, top with some freshly cut herbs (I used a little minced parsley). Serve and enjoy!

Serving Suggestions

These smoky grilled mushroom kebabs are made to be part of a full-on summer spread. I love serving them with other veggies like grilled zucchini or grilled cabbage, or even a quick side of stir-fried sugar snap peas for something bright and crunchy.

The grilled mushrooms are also delicious off the skewers and tucked into a warm pita with our crunchy cabbage salad and a drizzle of sesame ginger dressing. Or, for an easy weeknight dinner, try serving them over a bed of coconut rice with your choice of veggie side, or alongside a quick tofu stir-fry. SO good!

Storage & Reheating

You can keep any leftovers, once cool, in an airtight container for up to 2-3 days. You can reheat these smoky grilled mushroom kebabs in the microwave (remove the skewers first!), on the stovetop with a little oil, or back on the grill until warmed through. The leftover mushrooms are also delicious cold, tossed into salads or added to sandwiches or wraps!

More Easy Mushroom Recipes

Marinated Portobello Mushroom Burgers

$5.68 recipe / $2.84 serving

Mushroom Patty Melt

$11.04 recipe / $2.76 serving

Stuffed Mushrooms

$11.58 recipe / $1.93 serving

Poutine

$11.24 recipe / $1.40 serving

The post Smoky Grilled Mushroom Kebabs appeared first on Budget Bytes.

Easy Chicken Burger Recipe

These ground chicken burgers are everything I want a classic hamburger to be, just a little bit leaner. Sautéed onions and a spoonful of mayo keep the texture nice and moist, while the panko breadcrumbs hold everything together without making them dense. You can toss them on the grill or cook them on the stovetop in a grill pan, and they’re great for meal prep.

I like to make a batch at the beginning of the week, then reheat the leftovers for quick lunches or easy dinners. Top them however you like, and you’ve got a low-key, budget-friendly burger night without the takeout tab. Give them a try and make them your own…I think you’ll be just as hooked as we are!

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Chicken Burger Recipe

These juicy Ground Chicken Burgers are easy to make, budget-friendly, and perfect for grilling. A leaner weeknight favorite that’s big on flavor!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $6.36 recipe / $1.59 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 437kcal

Author Jennie Alley

Equipment

• Medium Skillet
• Large Bowl
• Grill or Grill Pan

Ingredients

• 1 Tbsp cooking oil $0.04
• ¼ cup yellow onion minced, $0.20
• 1 lb. ground chicken $3.42
• ¼ cup panko breadcrumbs $0.12
• 2 Tbsp mayonnaise $0.14
• 1 Tbsp fresh parsley minced, $0.17
• 1 tsp Worcestershire sauce $0.02
• ½ tsp salt $0.02
• ½ tsp garlic powder $0.08
• ¼ tsp black pepper freshly cracked, $0.04
• 4 hamburger buns $0.73

Optional Toppings

• red onion sliced, $0.57
• lettuce $0.15
• tomato sliced, $0.25
• pickles $0.41

Instructions

• Gather your ingredients and preheat your grill or grill pan to medium heat (about 400°F).
• Heat oil in a medium skillet over medium heat. Add the minced onion and sauté for 2–3 minutes, until soft and fragrant. Remove from heat.
• In a large bowl, combine the ground chicken, sautéed onion, panko, mayo, parsley, Worcestershire sauce, salt, garlic powder, and pepper. Mix just until combined—don’t overwork the meat.
• Divide the mixture into four equal portions (about 4 oz each). Gently shape into patties and press a shallow indent into the center of each one with your thumb to help them cook evenly and avoid puffing up.
• Place buns cut-side down on the hot grill for 1–2 minutes, until lightly golden and crisp. Set aside.
• Grill the patties for 4–5 minutes per side or until fully cooked and the internal temperature reaches 165°F.
• Let the burgers rest for a few minutes off the heat so the juices can redistribute. Then serve on toasted buns with your favorite toppings (I went with red onion, lettuce, tomato, and pickles). Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1burger (with toppings) | Calories: 437kcal | Carbohydrates: 36g | Protein: 27g | Fat: 22g | Sodium: 3793mg | Fiber: 6g

how to make Chicken Burgers step-by-step photos

Gather all the ingredients and preheat your grill or grill pan to medium heat (about 400°F).

Sauté the onion: Add 1 Tbsp cooking oil to a medium skillet over medium heat. Add ¼ cup minced onion and sauté it for 2-3 minutes until softened and fragrant. Remove the skillet from the heat.

Make the patties: Now add 1 lb. ground chicken, sautéed onion, ¼ cup panko bread crumbs, 2 Tbsp mayo, 1 Tbsp parsley, 1 tsp Worcestershire sauce, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper to a large bowl. Mix to combine the ingredients, but avoid overmixing! This can make the patties tough and dry.

Divide the meat into four equal portions (about 4 oz. each). Roll the portions into balls, then gently shape them into patties. Make sure they’re an equal thickness all the way around. Press your thumb into the center of the patties to create an indent (this helps them cook evenly and prevents them from puffing up!)

Toast the buns: Place 4 hamburger buns cut side down onto your hot grill for 1-2 minutes until lightly golden and toasted.

Set the toasted buns to one side while you cook the chicken burgers.

Grill the burgers: Place the formed chicken patties onto your hot grill or grill pan. Grill for 4-5 minutes on the first side.

Then flip the burgers over and cook for a further 4-5 minutes, or until fully cooked all the way through.

The internal temperature of your homemade chicken burgers should reach 165°F once fully cooked. Let your burgers rest for a few minutes off the heat to allow the juice to redistribute (making super juicy chicken burgers!) before serving on the toasted burger buns with your chosen toppings. I went for sliced red onion, lettuce, sliced tomato, and pickles!

Serving Suggestions

What I love most about these grilled chicken burgers is how versatile they are. The base recipe is packed with flavor on its own, but it’s also easy to customize depending on what you’re craving. Go Mediterranean with cucumber and feta, Tex-Mex with salsa and avocado, or keep it classic with lettuce, tomato, and pickles like I did here! Our white BBQ sauce is another great option, as is a classic burger sauce or homemade buffalo sauce.

As for sides, you really can’t go wrong. I like to keep it simple with some chips or air-fried French fries, and a scoop of cumin lime coleslaw to round things out. 😋

Storage & Reheating

Cooked chicken burger patties will keep in the fridge for up to 4 days. Let them cool completely before storing to avoid sogginess. To reheat, warm them in a skillet over medium-low heat, bake at 350°F for 10-15 minutes, or use the microwave in short 30-second bursts until heated through. They also freeze well: wrap each patty in parchment or plastic wrap, then stash them in a freezer-safe container or bag for up to 3 months. Reheat straight from frozen in the microwave or a skillet, or thaw in the fridge overnight.

You can also freeze the raw patties. Shape them as shown above, freeze on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Thaw overnight before cooking as usual.

More Easy Burger Recipes

Smash Burgers

$11.85 recipe / $2.96 serving

Black Bean Burgers

$3.74 recipe / $0.62 serving

Mediterranean Turkey Burgers

$11.47 recipe / $1.91 serving

Homemade Burger Seasoning

$0.33 recipe / $0.08 serving

The post Chicken Burger appeared first on Budget Bytes.

Easy Recipe for Lentil Salad

This lentil salad brings together so many textures and flavors in the best way: tender brown lentils, juicy cherry tomatoes, crunchy bell pepper and cucumber, and creamy bits of feta, all tossed in a punchy homemade lemon vinaigrette. It holds up amazingly for meal prep, so I can eat it for lunch a few days in a row, and it somehow tastes even better by day two. The lemony dressing soaks into the tender lentils, and the creamy feta brings the salty kick I always crave. And if you’ve got odds and ends in the fridge, toss them in…it all works here!

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Summer Lentil Salad

A simple and satisfying Summer Lentil Salad with fresh veggies, feta, and a tangy lemon vinaigrette. Perfect for meal prep or as a colorful potluck side!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American

Total Cost $8.10 recipe / $1.35 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings (heaping 1.5 cups per serving)

Calories 200kcal

Author Melissa Nolan

Equipment

• Medium Pot with Lid
• Colander
• Small Bowl
• Whisk
• Large Bowl

Ingredients

• 3 cups water $0.00
• 1 cup brown lentils uncooked and rinsed, (180g) $0.77*
• 1 lemon juice and zest, $0.58**
• 1 Tbsp red wine vinegar $0.09
• 1 tsp Dijon mustard $0.02***
• 1 tsp granulated sugar $0.01
• ½ tsp salt $0.02
• ½ tsp black pepper freshly cracked, $0.08
• ⅛ cup vegetable oil $0.08
• ½ English cucumber small dice (180g, 1.25 cups) $0.49
• 1 yellow bell pepper small dice (180g, 1.25 cups) $1.48
• 10 oz cherry tomatoes halved (283g) $2.54
• ¼ cup feta cheese crumbled, (30g) $0.67
• 5 oz fresh spinach 142g, $0.99
• 2 green onions sliced, $0.28

Instructions

• Gather and prepare all ingredients.
• Bring 3 cups of water to a simmer in a medium pot. Once it’s at a simmer, add the rinsed lentils. Let the pot return to a simmer and place a lid tilted on top. Allow the lentils to simmer for about 15 minutes. After 15 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander and rinse with cold water to cool.
• While the lentils are cooking, make the vinaigrette. Whisk the lemon juice, zest, red wine vinegar, Dijon, sugar, salt, and pepper in a small bowl until combined.
• While constantly whisking, slowly pour the oil into the bowl until smooth. Set aside.
• To make the salad, in a large bowl, add the cooked lentils, cucumbers, bell pepper, and cherry tomatoes. Fold until combined.
• Add the feta, spinach, and green onions, then fold again.
• Drizzle the salad with the vinaigrette and fold to combine.

See how we calculate recipe costs here.

Notes

*Brown lentils are easy to cook; just taste for doneness, then drain in a colander and rinse with cold water to stop the cooking process. They should not be mushy!

**Dijon mustard helps emulsify the vinaigrette and helps hold the oil and vinegar together. Don’t skip it!

***You can use 2-3 Tbsp of bottled lemon juice instead of squeezing a fresh lemon. Just keep in mind you’ll miss out on the brightness and aroma from the fresh lemon zest if you go that route.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 26g | Protein: 11g | Fat: 6g | Sodium: 308mg | Fiber: 11g

how to make Summer Lentil Salad step-by-step photos

Gather all of your ingredients.

Cook the lentils: Add 3 cups of water to a medium pot and bring it to a simmer. Once the water is simmering, add 1 cup rinsed brown lentils. Let the pot return to a simmer and place a lid tilted on top. Simmer the lentils for 15 minutes.

After 15 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander and rinse with cold water to cool.

Make the vinaigrette: Add the lemon juice and zest from 1 lemon, 1 Tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp sugar, ½ tsp salt, and ½ tsp black pepper to a small bowl.

Whisk well to combine. Now, while constantly whisking, slowly pour ⅛ cup vegetable oil into the bowl to create a temporary emulsion. Set the vinaigrette aside for now.

Make the salad: Add the cooked and cooled lentils, ½ an English cucumber (diced), 1 diced yellow bell pepper, and 10 oz. cherry tomatoes (halved) to a large bowl. Fold until evenly combined.

Now add ¼ cup crumbled feta, 5 oz. fresh spinach, and 2 sliced green onions. Mix to combine with the other salad ingredients.

Finally, add the vinaigrette to your summer lentil salad.

Fold again to distribute the dressing, then serve and enjoy!

Serving Suggestions

This summer lentil salad is super versatile, so I serve it a bunch of different ways. It’s great on its own for a light lunch or tucked into a pita with homemade hummus or tzatziki for something more filling. At dinner, I’ll use it as a base for grilled chicken drumsticks, tofu, or my shrimp and pineapple skewers, as it complements all those smoky flavors perfectly. It’s also a hit at potlucks since it holds up well and travels like a champ!

Storage Instructions

This summer lentil salad keeps well in the fridge for up to 4 days (depending on the freshness of your veggies). I like to store it in an airtight container and give it a quick toss before serving again.

More Summer Salad Recipes

Summer Vegetable Pasta Salad

$10.21 recipe / $1.02 serving

Summer Sweet Corn Salad

$7.67 recipe / $0.96 serving

Tomato Cracker Salad

$5.84 recipe / $1.17 serving

Ditalini Pasta Salad

$8.67 recipe / $1.08 serving

The post Summer Lentil Salad appeared first on Budget Bytes.

Easy Recipe for Grilled Teriyaki Chicken Kebabs

These grilled teriyaki chicken skewers are packed with flavor from top to bottom. The homemade teriyaki sauce is sweet, salty, and full of umami from the soy sauce and garlic, and grilling the chicken adds a smoky charred edge that makes them completely addictive. Teriyaki is actually a Japanese cooking method (teri means ”shine or luster” and yaki means ”grill or broil”) referring to the glossy glaze that forms as the sauce cooks. Like our easy teriyaki chicken, this grilled recipe is inspired by traditional Japanese teriyaki using easy-to-find ingredients and has the same sticky, glossy finish I love!

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Grilled Teriyaki Chicken Kebabs

Grilled Teriyaki Chicken Kebabs made easy with a quick homemade sauce, juicy chicken, and big flavor. Perfect with rice or grilled veggies!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine Asian

Total Cost $6.60 recipe / $1.65 serving

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Marinate Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 servings (2 skewers and ¾ cup cooked rice each)

Calories 533kcal

Author Melissa Nolan

Equipment

• Grill
• 8 Skewers
• Medium Sauce Pot
• Ziplock Bag
• Small Bowl

Ingredients

• ½ cup soy sauce $0.42
• ⅓ cup brown sugar $0.17
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 2 tsp fresh ginger grated, $0.09
• 2 Tbsp corn starch $0.07
• 3 cups water divided, $0.00
• 2 lb. chicken breasts cut into 2-inch pieces (907g) $5.34*
• 1 cup rice uncooked, $0.39

Instructions

• Preheat the grill to 375°F. If you use wooden skewers, soak them in water for at least 30 minutes. Gather and prepare all ingredients.
• Stir together the soy sauce, brown sugar, minced garlic, and grated ginger in a medium-sized pot over medium heat.**
• Bring the mixture to a simmer. Whisk 1 cup of water and cornstarch in a small bowl, then stir it into the pot. Continue whisking until the sauce thickens and turns glossy, 2-3 minutes. Let it cool before moving to the next step.
• Using a ziplock bag, place the cubed chicken and ⅔ of the teriyaki sauce in the bag, about 10oz. Let it marinate for 30 minutes. Reserve the remaining ⅓ of the sauce for basting later.
• Once the grill is hot, thread the chicken onto the skewers, leaving space between pieces. Grill for 4-5 minutes per side, basting with the remaining teriyaki sauce as you turn. Continue flipping until the chicken reaches 165°F, then remove from the grill.
• Meanwhile, cook the rice using the remaining water and follow the directions on the container. Once the rice is done, fluff with a fork and serve with the teriyaki chicken skewers.

See how we calculate recipe costs here.

Notes

*Feel free to swap the chicken breasts for boneless, skinless chicken thighs! Just make sure the internal temperature reaches 165°F once done. Beef or pork will also work in this recipe. 

**You can buy store-bought teriyaki sauce, but making your own is so easy, and you can customize the flavors! If you’re making your own, let the sauce cool completely before marinating the chicken. You can make it ahead of time and store it in an airtight container in the fridge for up to 5 to 7 days. (Note: the total prep time listed in this recipe doesn’t include the time it takes to cool the sauce, since that can vary.)

Nutrition

Serving: 1serving (2 skewers and ¾ cup cooked rice each) | Calories: 533kcal | Carbohydrates: 61g | Protein: 55g | Fat: 6g | Sodium: 1900mg | Fiber: 1g

how to make Grilled Teriyaki Chicken Kebabs step-by-step photos

Gather all of your ingredients and preheat your grill to 375°F. If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling.

Make the teriyaki sauce: Add ½ cup soy sauce, ⅓ cup brown sugar, 2 minced garlic cloves, and 2 tsp fresh grated ginger to a medium-sized pot over medium heat. Whisk well to combine.

Let the mixture come to a simmer. Whisk 1 cup of water with 2 Tbsp corn starch in a small bowl, then pour it into the pot while whisking.

Keep whisking until the sauce thickens and turns glossy, about 2-3 minutes. Let the sauce cool completely before moving on to the next step.

Marinate the chicken: Place 2 lb. diced chicken breast into a ziplock bag and, once cooled, pour in 2/3 of the teriyaki sauce (about 10 oz). Let the chicken marinate in the sauce for 30 minutes. Reserve the remaining 1/3 of the sauce for basting later.

Skewer the chicken: Thread the marinated chicken onto the skewers. Be sure to leave a little space between each piece of chicken for even cooking.

Grill the chicken: Once the grill is hot, grill the skewers for 4-5 minutes on each side, basting with the remaining sauce as you turn.

Keep flipping the skewers until the internal temperature reaches 165°F, and then remove them from the grill.

Meanwhile, cook 1 cup of rice using the remaining water and follow the directions on the package. When your rice is fully cooked, fluff it up with a fork and serve it with your teriyaki chicken skewers. See our guide on how to cook rice for tips on getting it fluffy and just right every time.

Serving Suggestions

These grilled chicken teriyaki skewers are already served with rice, so you don’t need much else if you’re keeping things simple. But if I’m putting together a bigger meal, I like to add grilled vegetables or sesame kale to get some veggies on the plate. You could also swap the rice for garlic noodles or our mushroom broccoli stir fry noodles if you’re not in the mood for rice. Some spicy, tangy fermented vegetables make a great side too and add a nice contrast to the sweet glaze.

Storage Instructions

Store any leftover chicken teriyaki kebabs in an airtight container in the fridge for up to 3-4 days. You can also remove the meat from the skewers and freeze for up to 3 months. Let everything thaw in the fridge before reheating on the grill or on the stovetop until heated through.

More Asian-Inspired Dinner Recipes

Teriyaki Meatball Bowls

$8.86 recipe / $2.22 serving

Firecracker Chicken

$6.25 recipe / $1.56 serving

One Pot Teriyaki Chicken and Rice

$6.26 recipe / $1.57 serving

Easy Orange Chicken

$7.88 recipe / $1.97 serving

The post Grilled Teriyaki Chicken Kebabs appeared first on Budget Bytes.

Easy Recipe for Tomato Butter

This homemade tomato butter is a savory compound butter made by blending roasted tomatoes, garlic, and a few simple seasonings into butter. I always roast the tomatoes and garlic instead of using them raw, as it really concentrates the flavor and keeps the butter from getting watery. This easy tomato butter also freezes beautifully, so you can tuck a little taste of summer away for later! It’s one of my favorite recipes to make when tomatoes are at their peak (alongside my tomato relish, of course), and I always end up wishing I’d made a double batch.

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Tomato Butter

Use up your garden tomatoes with this budget-friendly Tomato Butter! It’s easy to make, packed with flavor, and perfect for meal prep.

Step-by-step photos can be seen below the recipe card.

Course condiment

Cuisine American

Total Cost $3.58 recipe / $0.18 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 20 servings (1 Tbsp each)

Calories 85kcal

Author Jess Rice

Equipment

• Baking Sheet
• Parchment Paper
• Food Processor
• Ice Cube Tray

Ingredients

• 2 tomatoes vine ripe, $1.28
• 2 cloves garlic $0.06
• ¼ tsp sea salt $0.01
• ⅛ tsp black pepper freshly cracked, $0.03
• cooking spray $0.01
• 2 sticks salted butter room temperature, $1.98*
• 1 tsp Italian seasoning $0.21

Instructions

• Gather ingredients. Preheat oven to 375°F.
• Seed tomatoes by cutting them into quarters and scooping the seeds out. Carefully crush garlic cloves using the bottom of a cup.
• Add tomatoes and garlic to a parchment-lined baking sheet, season with salt and pepper, and lightly mist with cooking oil.
• Bake until tomatoes and garlic have wilted and toasted, 15-20 minutes. Just enough to concentrate those flavors and give them a little more depth.
• Add the roasted tomatoes, garlic, room temperature salted butter, and Italian herb mix to a food processor.
• Run the food processor until the tomatoes and garlic have been broken down and blended into the butter and seasonings.
• Portion out your tomato butter for future use by using an ice cube tray! Pop it in the freezer (covered with plastic wrap!) and then pop them out once hardened and store in a clean, dry container in the freezer or refrigerator.

See how we calculate recipe costs here.

Notes

*You can easily make this recipe dairy-free by swapping the butter with your favorite salted vegan butter.

Nutrition

Serving: 1Tbsp | Calories: 85kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 9g | Sodium: 103mg | Fiber: 0.3g

how to make Tomato Butter step-by-step photos

Gather all of your ingredients and preheat your oven to 375°F.

Prep the tomatoes and garlic: Slice 2 tomatoes into quarters and use a spoon to scoop the seeds out. Discard the seeds and crush 2 garlic cloves with the bottom of a cup or the side of your knife (carefully!)

Roast the tomatoes and garlic: Line a baking sheet with parchment paper. Place the tomatoes and garlic onto the baking sheet, season with ¼ tsp salt and ⅛ tsp black pepper, and lightly mist with cooking oil.

Bake until the tomatoes and garlic have wilted and browned, about 15-20 minutes. This is just enough to concentrate those flavors and give them a little more depth.

Make the tomato butter: Add the roasted tomatoes and garlic, 2 sticks room temperature salted butter, and 1 tsp dried Italian seasoning to a food processor.

Run the food processor until the tomatoes and garlic have broken down and combined with the butter and seasonings.

Now, it’s ready to use! You can also portion out your homemade tomato butter for future use using an ice cube tray. Cover the tray well with plastic wrap and pop it into the freezer. Once hardened, pop the little butter cubes out of the tray and store them in a clean, dry container in the freezer or fridge.

Serving Suggestions

Think of this tomato and garlic butter as a quick flavor booster that works on everything from toast to pasta! My favorite way is spreading it, while it’s still soft, onto a piece of warm sourdough. It melts right in and makes the simplest snack feel extra special. It’s also great melted over white rice with grilled shrimp, stirred through hot penne with a little Parmesan, or mixed into scrambled eggs. I’ve even rubbed it onto hot, grilled corn, but you could just as easily melt it over baked chicken (or any protein you like) for a fast and flavorful finish.

Storage Instructions

As I mentioned above, I like to portion my roasted tomato butter into an ice cube tray so I can freeze individual servings. Once they’re solid, I pop them out and store them in an airtight container in the freezer or fridge. Just make sure your butter is well-covered to keep it from picking up any freezer smells. This compound butter will keep in the fridge for up to 5–7 days, or in the freezer for up to 3 months.

More Easy Tomato Recipes

Tomato Pie

$14.14 recipe / $1.76 serving

Tomato Cracker Salad

$5.84 recipe / $1.17 serving

Stewed Tomatoes and Okra

$5.66 recipe / $1.42 serving

Tuscan White Bean Stuffed Tomatoes

$9.42 recipe / $2.35 serving

The post Tomato Butter appeared first on Budget Bytes.

Easy Recipe for Zucchini, Corn, and Toasted Almond Salad

If I’ve got extra garden zucchini piling up, this shaved zucchini salad is the first thing I make. Raw zucchini has a crisp, almost silky texture that soaks up flavor beautifully without ever feeling heavy, and when it’s straight from the garden, it’s even better. Then the corn adds sweetness and extra color, and I don’t cook it as it’s tender and fresh enough right off the cob.

But what really takes this salad over the top are the toasted almonds. Just a few minutes in a dry skillet brings out their nutty, buttery aroma, and that crunch adds such a nice contrast to the veggies. I also make a simple dressing with lemon juice, olive oil, fresh mint, chili flakes, and a little salt and pepper, and it ties everything together in the best way. One bite of this easy raw zucchini salad and I’m officially in summer mode.

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Zucchini, Corn, and Toasted Almond Salad

This Zucchini, Corn, and Toasted Almond Salad with a homemade lemon-mint dressing is a quick, refreshing side dish that celebrates summer's best produce!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American

Total Cost $5.95 recipe / $0.99 serving

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings (1 cup each)

Calories 125kcal

Author Jess Rice

Equipment

• Vegetable Peeler or Cheese Grater
• Small Frying Pan
• Sharp Knife or Mandoline Slicer
• Small Mixing Bowl
• Medium Serving Bowl

Ingredients

• 2 corn cobs $0.66
• 3 Tbsp sliced almonds $0.45*
• 2 medium zucchinis about ⅔ lb, $2.04
• 1 lemon juiced, $0.58
• 1 Tbsp fresh mint minced, $0.59
• ¼ tsp chili flakes $0.03
• ½ tsp black pepper freshly cracked, $0.05
• ¾ tsp salt $0.01
• 1 Tbsp olive oil $0.19
• ½ cup Parmesan cheese cut into ribbons, $1.35**

Instructions

• Gather your ingredients.
• Remove husks from corn and carefully shave off the kernels. Set aside.
• In a small dry frying pan, toast sliced almonds until toasted and fragrant. Be careful to stir them often—don’t forget about them! They can burn quickly. Set aside to cool.
• Using a sharp knife or mandoline slicer, slice zucchini about ⅙-inch thick into long planks and then into bite-sized pieces, discarding the root and stem ends. Set aside.
• In a small mixing bowl, combine lemon juice, minced mint, chili flakes, pepper, salt, and olive oil.
• In a medium-sized serving bowl, combine Parmesan, zucchini, corn kernels, and almonds. Pour the dressing over the top and gently fold everything together. Serve chilled with extra salt and pepper, if desired.

See how we calculate recipe costs here.

Notes

*Because all of the flavors in this dish are pretty delicate, I highly recommend toasting the almonds yourself (as I do in this recipe) instead of buying pre-toasted ones at the store. Trust me, the flavor and aroma can’t be beat!

**I used a vegetable peeler to shave my Parmesan from a larger wedge. I like the thickness and shape, how it almost mimics the shape of the zucchini. However, you could just shred it with a normal grater.

Nutrition

Serving: 1cup | Calories: 125kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Sodium: 451mg | Fiber: 2g

how to make Zucchini, Corn, and Toasted Almond Salad step-by-step photos

Gather all of your ingredients.

Shuck the corn: Remove the husks and carefully use a knife to shave the kernels from 2 corn cobs. Set the kernels to one side.

Toast the almonds: In a small dry frying pan, toast 3 Tbsp sliced almonds until toasted and fragrant. Make sure to stir them often and don’t forget about them! They can burn very quickly if you’re not careful. Set them aside to cool.

Slice the zucchini: Remove the root and stem ends of 2 medium zucchinis, then use a sharp knife or mandoline slicer to slice the zucchini into 1/6-inch thick long planks. Then, slice the planks into bite-sized pieces. Set aside.

Make the dressing: Combine lemon juice (from 1 lemon), 1 Tbsp minced fresh mint, ¼ tsp chili flakes, ½ tsp black pepper, ¾ tsp salt, and 1 Tbsp olive oil in a small mixing bowl.

Make the salad: Add ½ cup Parmesan (cut into ribbons or grated), the prepped zucchini, corn kernels, and toasted almonds to a medium-sized serving bowl. Pour the dressing over the top.

Now gently fold everything together to evenly distribute the ingredients.

Serve: Enjoy this zucchini, corn, and toasted almond salad chilled with extra salt and pepper, if you like. Enjoy!

Serving Suggestions

This raw zucchini salad is a delicious side for just about any meal throughout summer. Or you can bulk it out and serve it as more of a main dish by adding my BBQ grilled tofu or grilled chicken breast! It’s also great piled onto a bed of arugula, mixed with cooled cooked pasta, or spooned over a bowl of rice or quinoa.

If you have any other veggies to use up, like cucumber, yellow summer squash, or plum tomatoes, feel free to add them in! This one’s super flexible, so it’s a great way to clean out the fridge and still end up with something fresh and flavorful.

Storage Instructions

This zucchini, corn, and almond salad is great for same-day enjoyment. It can be enjoyed as leftovers the next day, but the texture of the zucchini will change significantly and become much softer. I love it, but wanted to make a note of that if you’re not used to enjoying zucchini raw and marinated. If you don’t mind it being softer, I recommend enjoying this zucchini salad within 2 days.

More Easy Zucchini Recipes

Air Fryer Zucchini

$4.07 recipe / $1.02 serving

Zucchini Enchiladas

$7.65 recipe / $1.28 serving

Ground Turkey Zucchini Skillet

$6.69 recipe / $1.67 serving

Zucchini Lasagna

$18.43 recipe / $1.84 serving

The post Zucchini, Corn, and Toasted Almond Salad appeared first on Budget Bytes.