Roasted Honey Mustard Chicken with Vegetables

This recipe is all about juicy chicken thighs coated in our homemade honey mustard sauce, which is now one of my kitchen staples. The sauce has the best sweet, mustardy, tangy balance, and it goes incredibly well with the roasted chicken and vegetables. For the veggie mix, I use red potatoes, red onion, green beans, and carrots for a mix of colors, textures, and flavors. Everything roasts together in one pan, which means the veggies cook while soaking in that honey mustard goodness. After about 30 minutes in the oven, you’ve got a full, satisfying meal ready to go!

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Sheet Pan Honey Mustard Chicken and Veggies

This Sheet Pan Honey Mustard Chicken and Veggies is a family favorite! Sweet, tangy sauce, hearty roasted vegetables, and juicy chicken thighs made in one pan.

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

Course Main Course

Cuisine American

Total Cost $8.45 recipe / $2.11 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 592kcal

Author Melissa Nolan

Equipment

• Medium Bowl
• 15 x 12'' Sheet Pan

Ingredients

Honey Mustard Sauce*

• ½ cup mayonnaise 4 oz., $0.57
• 1 Tbsp Dijon mustard $0.06
• 1 Tbsp yellow mustard $0.02
• 3 Tbsp honey $0.47
• 1 tsp apple cider vinegar $0.01
• ⅛ tsp garlic powder $0.01
• ⅛ tsp paprika $0.01
• ½ tsp salt divided, $0.02
• ½ tsp black pepper divided, (freshly cracked) $0.08

Chicken and Veggies

• 4 chicken thighs boneless, skinless (1.5lb, 680g) $3.52**
• 3 medium red potatoes washed and medium cubed (heaping 2.5 cups, 1.5lb, 680g) $1.58
• 1 red onion large dice (heaping 1 cup, 272g) $0.92
• 8 oz. green beans trimmed (227g) $0.81
• 2 carrots chopped, (heaping ½ cup, 142g) $0.29
• 2 Tbsp vegetable oil $0.08

Instructions

• Preheat the oven to 400°F. Gather all ingredients and wash and cut all the vegetables.
• In a medium bowl, combine the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and stir until smooth.
• Add the chicken thighs to the honey mustard and toss to coat.
• Place the cut potatoes, red onions, trimmed green beans, and carrots on an oven-safe sheet pan. Drizzle with vegetable oil and sprinkle with the remaining salt and pepper. Toss to coat and lay the vegetables flat in the pan.
• Lay the chicken thighs on top of the vegetables, pouring all the honey mustard on top of the chicken.
• Place the pan in the preheated oven and cook 25-30 minutes, until the chicken reaches an internal temperature of 165°F.
• Remove the pan from the oven and divide the vegetables and chicken thighs evenly between four plates.

See how we calculate recipe costs here.

Notes

*Making this homemade honey mustard is cost-effective and delicious. If you have a bottle of honey mustard sauce already on hand, you can use that, but I recommend trying to make it!

**Depending on the thickness of your chicken thighs, they may take less or more time to cook in the oven. The most important part is that they reach an internal temperature of 165°F.

Nutrition

Serving: 1serving | Calories: 592kcal | Carbohydrates: 49g | Protein: 27g | Fat: 33g | Sodium: 707mg | Fiber: 6g

how to make Sheet Pan Honey Mustard Chicken and Veggies step-by-step photos

Gather all of your ingredients and preheat your oven to 400°F.

Make the honey mustard sauce: Add ½ cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp yellow mustard, 3 Tbsp honey, 1 tsp apple cider vinegar, ⅛ tsp garlic powder, ⅛ tsp paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper to a bowl. Mix until smooth and combined.

Coat the chicken: Add 4 boneless, skinless chicken thighs to the sauce and toss to coat.

Season the veggies: Add 3 diced red potatoes (medium cube), 1 diced red onion (large dice), 8 oz. trimmed green beans, and 2 chopped carrots to an oven-safe sheet pan. Drizzle the veggies with 2 Tbsp vegetable oil, then sprinkle over the remaining ¼ tsp salt and ¼ tsp black pepper. Toss to coat and lay the vegetables flat in the pan.

Add the chicken: Place the honey and mustard chicken on top of the vegetables. Now pour all the honey mustard sauce on top of the chicken.

Bake: Place the sheet pan in the preheated oven and cook for 25-30 minutes. The internal temperature of the chicken should read 165°F on a meat thermometer once done. Remove the pan from the oven, evenly divide the veggies and chicken between four plates, and serve!

Serving Suggestions

This sheet pan honey mustard chicken bake already has meat, potatoes, and veg, so it’s already pretty well-rounded and filling as is. Of course, you can finish it off with a simple side salad or a basket of warm dinner rolls for an easy midweek spread. Yum!

Storage & Reheating

Store your leftover honey mustard chicken and vegetables in an airtight container in the fridge for up to 3-4 days. You can reheat them in the microwave, in a skillet (with a little oil), or in a 350°F oven until heated through (add everything to a baking dish and cover with foil). As for freezing, the chicken should freeze well for up to 3 months. You can also freeze the veggies; however, they’ll turn out much softer after thawing (potatoes, in particular, can become a little mealy). Let everything thaw in the fridge overnight before reheating.

More Sheet Pan Dinners

One Pan Salmon Dinner

$9.82 recipe / $2.45 serving

Sheet Pan Chicken Sausage Dinner

$9.93 recipe / $2.48 serving

One Pan Mushroom Steak Dinner

$12.27 recipe / $3.06 serving

Barbecue Meatloaf Dinner

$6.87 recipe / $3.43 serving

The post Sheet Pan Honey Mustard Chicken and Veggies appeared first on Budget Bytes.

Creamy Homemade Green Goddess Dressing

By now, you should all know I love my salads, and what makes a good salad even better? A dressing that’s fresh, herby, and totally homemade! Green Goddess dressing is a classic creamy herb dressing that originated in the 1920s at San Francisco’s Palace Hotel, traditionally made with anchovies, herbs, and mayo. I’ve left out the anchovies in my version to keep it vegetarian-friendly and budget-conscious, and trust me, you won’t miss them one bit. This bright, flavor-packed, creamy dressing belongs in a Green Goddess salad (of course!), but I’ll happily spread, dip, and enjoy it any way I can.

Budget-Saving Tip

Don’t worry if you’re missing a herb, as this recipe for Green Goddess dressing is super flexible! There are countless variations out there, so feel free to add/swap in mint, chives, or any other delicate (non-woody) herb you’ve got on hand. For a nod to the original version, add tarragon for its licorice-like flavor. It’s the perfect way to stretch your budget and clean out your herb drawer at the same time!

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Green Goddess Dressing

This Homemade Green Goddess Dressing is made with fresh herbs, lemon juice, and garlic. A delicious dip or salad dressing that is better than store-bought!

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

Course Dressing

Cuisine American

Total Cost $3.78 recipe / $0.28 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16 servings (2 Tbsp each)

Calories 92kcal

Author Jess Rice

Equipment

• Food Processor

Ingredients

• 3 green onions $0.48
• ½ cup fresh cilantro stems and all, $0.27
• ½ cup fresh parsley stems and all, $0.26
• 1 tsp dried dill $0.46
• 1 cup fresh spinach $0.49 *
• ¼ cup lemon juice $0.25
• 2 garlic cloves large cloves, (about 1 Tbsp minced) $0.06
• 1 tsp salt $0.02
• ½ tsp black pepper freshly cracked, $0.05
• ½ cup mayonnaise $0.45 **
• ½ Tbsp honey $0.07 **
• ⅓ cup olive oil $0.92

Instructions

• Gather all your ingredients.
• Add all ingredients to the food processor except for mayonnaise, honey, and oil.
• Process until all ingredients are finely chopped in the food processor, pulsing and scraping down the sides as necessary.
• Add mayonnaise and honey. Process until creamy and well-combined.
• With the food processor running, slowly stream in oil until it’s all gone and the dressing is emulsified.
• Serve or store in an airtight container in the refrigerator. Enjoy as a dip, sandwich spread, or salad dressing.***

See how we calculate recipe costs here.

Notes

*If you want to use frozen spinach, you will only need about half as much, since frozen spinach is compressed and a little goes a long way!

**To make this recipe vegan, use a vegan mayonnaise and your favorite alternative to honey, such as agave.

***If the dressing thickens in the refrigerator, you can whisk in a little cold water, additional lemon juice, or apple cider vinegar to loosen it up to your liking for an easily-pourable salad dressing consistency.

Nutrition

Serving: 1serving (2 Tbsp) | Calories: 92kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 10g | Sodium: 193mg | Fiber: 0.2g

How to Make Green Goddess Salad Dressing Step-by-Step Photos

Gather all of your ingredients.

Process the herbs: Add 3 green onions (cut them to fit), ½ cup cilantro, ½ cup parsley, 1 tsp dried dill, 1 cup fresh spinach, ¼ cup lemon juice, 2 large garlic cloves (about 1 Tbsp minced), 1 tsp salt, and ½ tsp black pepper to a food processor. Pulse until the ingredients are finely chopped. Be sure to scrape down the sides as needed to ensure all the ingredients catch the blades.

Make the dressing: Now add ½ cup mayonnaise and ½ Tbsp honey. Process again until creamy and well combined with the other ingredients.

Stream in the oil: While the food processor is running, slowly stream in ⅓ cup olive oil until the dressing is emulsified (meaning the oil has blended in evenly and the dressing looks creamy).

Serve: Now your homemade green goddess dressing is ready to serve! Enjoy.

Serving Suggestions

Aside from a classic green goddess salad, I love tossing this homemade Green Goddess dressing into coleslaw for an herby twist, or serving it alongside a platter of crisp crudités to make raw veggies taste more exciting. I went with carrots, cucumbers, celery, radish, and broccoli in the photos here! It’s also delicious drizzled over roasted vegetables or brushed onto grilled zucchini to add freshness to the smoky char. I also like using this dressing as a sandwich spread or in a hearty salad for lunch, with a Cobb salad being one of my favorites!

Storage Instructions

Keep your homemade Green Goddess dressing refrigerated in an airtight container for up to 5–7 days. Give it a good stir before serving to recombine the herbs and flavors. Add in a splash of cold water (or apple cider vinegar or lemon juice) to loosen it up if needed. I don’t recommend freezing this dressing, since the fresh herbs and creamy texture don’t hold up well once thawed.

More Homemade Dressing Recipes

French Dressing Recipe

$1.20 recipe / $0.12 serving

Blue Cheese Dressing

$2.39 recipe / $0.14 serving

Homemade Italian Dressing

$2.77 recipe / $0.35 serving

Creamy Avocado Dressing

$1.93 recipe / $0.48 serving

The post Green Goddess Dressing appeared first on Budget Bytes.

Fresh Corn and Zucchini Pie Recipe

This sweet corn and zucchini pie tastes like a crustless quiche meets summer veggie casserole (in the BEST way). I sauté the vegetables first to remove excess moisture, then combine them with a mixture of eggs, cottage cheese, seasonings, and mozzarella for a perfectly cheesy, creamy, rich base. The flavors are fresh and simple, and because there’s no pie crust to work with, it’s super easy to throw this vegetarian zucchini pie together!

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Sweet Corn and Zucchini Pie

This Sweet Corn and Zucchini Pie is a crustless, cheesy bake with fresh corn, tender squash, and eggs. Perfect for brunch, dinner, or meal prep.

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

Course Main Course

Cuisine American

Total Cost $7.24 recipe / $1.21 serving

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 277kcal

Author Jennie Alley

Equipment

• Large 12" skillet
• Small Blender
• 9'' Pie Pan
• Baking Sheet

Ingredients

• 2 Tbsp butter $0.25
• 1 cup yellow onion diced, $0.60
• 2 garlic cloves minced, (1 tsp) $0.16
• 1 large zucchini sliced thin, (2 cups) $0.75
• 1 large yellow squash sliced thin, (2 cups) $0.75
• 2 cups fresh corn cut from cob, $0.99*
• 4 eggs $0.92
• ½ cup cottage cheese $0.49
• ½ tsp dried basil $0.02
• ½ tsp salt $0.04
• ¼ tsp black pepper freshly cracked, $0.08
• 2 cups mozzarella cheese shredded, (divided) $1.89**
• 1 Tbsp fresh basil chopped for garnish, $0.30***

Instructions

• Gather and prep all ingredients. Preheat your oven to 350°F (175°C).
• In a large skillet, melt butter over medium heat. Add diced onion, garlic, zucchini, and yellow squash. Sauté for about 3-4 minutes until the vegetables start to soften.
• Stir in fresh corn kernels and cook for another 3-4 minutes until all vegetables are tender.
• Remove skillet from heat and gently blot the vegetables with a paper towel to soak up any extra liquid.****
• In a blender, combine eggs, cottage cheese, dried basil, salt, and pepper. Blend until smooth and well combined.
• Pour the egg mixture into the skillet with the sautéed vegetables. Add 1½ cups of shredded mozzarella and mix gently to combine.
• Grease a 9” pie pan and pour the mixture in. Arrange the zucchini and squash slices nicely on top for a pretty presentation. Sprinkle the remaining ½ cup mozzarella over the top.
• Cover the pie pan tightly with greased foil, place it on a baking sheet, and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes. For a golden finish, broil on high for 3-5 minutes, watching carefully to avoid burning.
• Let the pie cool for at least 15 minutes to fully set. Slice and garnish with fresh chopped basil before serving.

See how we calculate recipe costs here.

Notes

*I just love the fresh bite of corn in this recipe. Don’t have fresh corn? You can try using frozen corn (thawed) or canned corn (drained) instead. Don’t forget to blot the veggies to remove excess moisture after sautéing! 

**I recommend shredding mozzarella from a block of low-moisture part-skim cheese. It melts better and doesn’t contain the anti-caking agents you find in pre-shredded bags.

***Fresh basil garnish adds a wonderful fresh note, but feel free to swap in any tender fresh herbs you like. Parsley, thyme, or oregano would all work beautifully.

****Blotting the veggies after sautéing helps keep the pie from getting soggy.

Nutrition

Serving: 1slice | Calories: 277kcal | Carbohydrates: 17g | Protein: 17g | Fat: 17g | Sodium: 569mg | Fiber: 3g

how to make Sweet Corn and Zucchini Pie step-by-step photos

Gather all of your ingredients and preheat the oven to 350°F (175°C).

Sauté the veggies: Melt 2 Tbsp butter in a large skillet over medium heat. Add 1 cup diced yellow onion, 2 minced garlic cloves, 1 sliced zucchini, and 1 sliced yellow squash, and sauté for about 3-4 minutes until the vegetables start softening.

Carefully mix in 2 cups fresh corn kernels and cook for a further 3-4 minutes until all the veggies are tender.

Remove excess liquid: Take the skillet off the heat and use a paper towel to soak up any excess liquid (use kitchen tongs to hold the paper towel to avoid burning yourself!)

Make the egg mixture: Add 4 eggs, ½ cup cottage cheese, ½ tsp dried basil, ½ tsp salt, and ¼ tsp black pepper to a blender and blend until smooth.

Assemble the pie: Pour the egg-cottage cheese mixture into the skillet with your sautéed veggies. Add 1½ cups of shredded mozzarella and mix gently to combine.

Grease a 9-inch pie pan and pour the sweet corn zucchini pie mixture in. You can arrange the zucchini and squash slices on top for a pretty presentation if you like! Sprinkle the remaining ½ cup of mozzarella over the top.

Bake the pie: Cover the pie dish tightly with greased foil, place it on a baking sheet (in case it bubbles up slightly), and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake uncovered for a further 10 minutes. For an extra golden finish, broil the pie for 3-5 minutes (just watch it carefully so it doesn’t burn!)

Serve: Let your corn and zucchini pie cool for at least 15 minutes to fully set. Then slice and top with 1 Tbsp fresh chopped basil, and serve!

Serving Suggestions

This sweet corn zucchini pie is perfect for brunch alongside a fresh fruit salad and some buttery biscuits or toast. For dinner, I usually pair it with a simple leafy green salad (with a lemon vinaigrette to complement the richness) or roasted potatoes when I want something heartier. Our chilled cucumber salad is also amazing on warm evenings. Sometimes, I add some extra toppings along with the fresh basil. A drizzle of hot sauce or chili crisp adds heat, while a dollop of sour cream or Greek yogurt adds a nice tang!

Storage & Reheating

Once cooled, store any leftover sweet corn and zucchini pie in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30–60 seconds, or warm in a 350°F oven for 10–15 minutes. This crustless pie also freezes well, though the veggies may soften a bit. Wrap the fully baked, cooled pie (whole or sliced) tightly or place it in a freezer-safe container and use within 1–2 months. Reheat straight from frozen at 350°F for 25–30 minutes, or thaw overnight in the fridge before reheating.

More Easy Zucchini Recipes

Zucchini Relish

$6.14 recipe / $0.08 serving

Grilled Zucchini

$2.80 recipe / $0.70 serving

Zucchini, Corn, and Toasted Almond Salad

$5.95 recipe / $0.99 serving

Air Fryer Zucchini

$4.07 recipe / $1.02 serving

The post Sweet Corn and Zucchini Pie appeared first on Budget Bytes.

Homemade Dunkaroos Recipe

Dunkaroos were a widely popular lunchbox snack made up of mini cookies and frosting for dipping that launched in the 1990s. They got discontinued in 2012 in the U.S. (cue collective childhood tears), and while they’ve since made a comeback, they just don’t hit the same as the original!

My homemade Dunkaroos recipe captures that OG nostalgic flavor with cinnamon-spiced graham cookies and an easy vanilla frosting loaded with rainbow sprinkles (the kind you’d spread on a classic vanilla cake). To get that authentic graham cracker taste on a budget, I grind up actual graham crackers into flour and mix it with regular flour, then roll the dough super thin so the cookies bake up crispy and perfect for dipping. One dunk into that sprinkle-filled frosting and you’ll understand why an entire generation is still obsessed with this throwback snack. 😉

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Dunkaroos Recipe

This homemade Dunkaroos recipe brings back the '90s with crispy cinnamon graham cookies and vanilla rainbow sprinkle frosting for dipping!

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

Course Dessert, Snack

Cuisine American

Total Cost $6.11 recipe / $0.30 serving

Prep Time 25 minutes minutes

Cook Time 8 minutes minutes

Total Time 33 minutes minutes

Servings 20 servings (5 mini (2”) cookies + 2 Tbsp frosting each)

Calories 233kcal

Author Jess Rice

Equipment

• Mixing Bowls
• Hand Mixer
• Food Processor
• Parchment Paper
• Baking Sheet
• 2-Inch Cookie Cutters (or any cookie cutters you have)
• Rolling Pin

Ingredients

Cookies

• 1 stick salted butter room temperature, (8 Tbsp) $0.99
• ¼ cup brown sugar firmly packed, $0.22
• 1 cup granulated sugar $0.38
• 1 large egg $0.22
• 1 tsp vanilla extract $0.65
• 8 sheets graham crackers yields 1 cup flour, (4 crackers per sheet) $0.75
• 1 cup all-purpose flour 147g, $0.11
• ½ tsp baking powder $0.01
• ¼ tsp baking soda $0.01
• 1 tsp ground cinnamon $0.08

Frosting

• 1 stick unsalted butter room temperature, (8 Tbsp) $0.99
• 2 cups powdered sugar $1.10
• 1 tsp vanilla extract $0.24
• 2 Tbsp whole milk $0.01
• 2 Tbsp rainbow sprinkles $0.35

Instructions

• Gather your ingredients and preheat your oven to 350℉.
• To begin baking the cookies, in a medium mixing bowl, combine room temperature salted butter, brown sugar, and granulated sugar. With a hand mixer, cream it together on medium speed.
• Add the egg and 1 tsp vanilla extract. Mix together on medium speed.
• In a food processor, add graham crackers and pulse until fine.
• Using a fine mesh strainer, sift graham cracker flour into a medium mixing bowl.
• Mix together graham cracker flour, all-purpose flour, baking powder, baking soda and ground cinnamon.
• Little by little, add flour mixture to the creamed sugar and butter mixture until a dough forms.
• Turn the dough out onto a parchment lined surface and roll it out between another sheet of parchment until it’s quite thin, about ¼” thick.
• Using any cookie cutters you have on hand (I borrowed my daughter’s tiny cookie cutters from her baking play set to mimic the size of Dunkaroos!) cut out as many cookies as you can until the dough is gone.
• Place the cookies on a parchment-lined baking sheet and bake for 8-10 minutes in a 350℉ oven. These cookies are meant to be crispy and dippable.
• To make the frosting, combine the stick of room temperature unsalted butter, powdered sugar, 1 tsp vanilla extract, and whole milk in a medium-size mixing bowl and mix with a hand mixer until smooth on medium speed.
• Fold in the sprinkles last, then serve with your mini cookies!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Sodium: 104mg | Fiber: 0.4g

how to make Dunkaroos step-by-step photos

Gather all of your ingredients and preheat your oven to 350℉.

Make the cookie dough: Add 1 stick room temperature salted butter, ¼ cup brown sugar, and 1 cup granulated sugar to a medium-sized mixing bowl. Use a hand mixer to cream them together on medium speed.

Now add 1 large egg and 1 tsp vanilla extract. Mix to combine these with the creamed butter and sugars on medium speed.

Now add 8 sheets of graham crackers to a food processor and pulse until very fine.

Sift the graham cracker flour using a fine mesh strainer over a medium-sized mixing bowl. You need 1 cup total of this graham cracker flour.

Add 1 cup all-purpose flour, ½ tsp baking powder, ¼ tsp baking soda, and 1 tsp ground cinnamon to the graham cracker flour. Mix to combine.

Next, little by little, add the cracker-flour mixture to your creamed butter and sugar until a cohesive dough forms.

Shape the cookies: Turn the dough out onto a parchment lined surface and roll it out between another sheet of parchment until it’s quite thin, about ¼” thick.

Use any cookie cutters you have (ideally 2-inch cutters to mimic the mini size of the Dunkaroos!), cut out as many cookies as you can until you have used all the dough.

Bake the cookies: Place the shaped cookies onto a parchment-lined baking sheet. Bake the cookies for 8-10 minutes in your 350℉ oven.

These mini cookies are supposed to be crispy and dippable! They’ll also firm up more as they cool.

Make the frosting: Meanwhile, combine 1 stick of room temperature unsalted butter, 2 cups powdered sugar, 1 tsp vanilla extract, and 2 Tbsp whole milk in a medium-size mixing bowl. Mix with your hand mixer on medium speed until nice and smooth.

Fold in 2 Tbsp rainbow sprinkles and then serve with your homemade Dunkaroo cookies!

Storage Instructions

Store your mini cinnamon cookies in an airtight container at room temperature for 3-5 days. They may last a bit longer, but the texture will soften over time. Keep your Dunkaroos frosting refrigerated and use it within a week. Let the frosting sit out at room temperature for 10-15 minutes before serving so it can become soft and dippable.

More Homemade Treats

Scotcheroos

$9.23 recipe / $0.61 serving

Homemade Rice Krispie Treats

$2.30 recipe / $0.26 serving

Homemade Frosty

$2.76 recipe / $0.69 serving

3 Ingredient Frozen Yogurt

$6.21 recipe / $0.26 serving

The post Dunkaroos appeared first on Budget Bytes.

Grilled Caesar Salad with Homemade Vegetarian Dressing

I could eat Caesar salad for every meal. Instead of using giant croutons in this grilled version, I toast up some panko I already had on hand. The crispy panko clings to every piece of lettuce thanks to my addictive vegetarian Caesar dressing (which can be made vegan if you use a vegan mayo!) And to keep the dressing fish-free, I swap out anchovies for seaweed sheets, which can be found in the snack aisle nowadays, even at Walmart! You still get a little bit of that classic ocean flavor without the fishiness, if that’s not your thing.

This grilled Caesar salad takes a little extra effort than opening up a bottle of storebought dressing and chopping up some regular ol’ romaine lettuce, but the grilled romaine is perfect for summertime. You’re going to have to trust me on this one!!

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Grilled Romaine Caesar Salad

This Grilled Romaine Caesar Salad is smoky, crunchy, and topped with a creamy homemade vegetarian Caesar dressing for the perfect summer side.

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

Course Main Course

Cuisine American

Total Cost $6.24 recipe / $1.56 serving

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings (½ head lettuce and ¼ cup dressing per person)

Calories 388kcal

Author Jess Rice

Equipment

• Grill
• Skillet
• Small Blender

Ingredients

Salad Ingredients

• 2 heads romaine lettuce rinsed and cut in half, $2.28
• 2 tsp olive oil divided, $0.12
• ¼ cup panko breadcrumbs $0.23
• 1 Tbsp salted butter $0.12
• 1 Tbsp Everything Bagel Seasoning $0.40
• ½ package seaweed sheets half a 0.14 oz (4g) pack, $0.34*
• ½ cup Parmesan cheese shredded, $1.08

Fish-Free Vegetarian (or Vegan) Caesar Dressing Ingredients

• 1 cup mayonnaise regular or vegan mayo work great, $0.90
• ¼ cup lemon juice $0.25
• 2 garlic cloves large cloves, (minced) $0.06
• 1 Tbsp mellow white miso $0.53**
• 1 Tbsp Dijon mustard $0.08
• 1½ tsp black pepper freshly cracked, $0.15
• ½ tsp sea salt $0.01
• 2 tsp granulated sugar $0.01
• ½ cup water $0.00
• ¼ cup olive oil $1.44
• ½ package seaweed sheets crumbled and folded in, (half a 0.14oz (4g) pack) $0.34*

Instructions

• Gather ingredients and preheat the grill.
• Cut romaine hearts in half, leaving the root intact but trimmed. Make sure your lettuce is completely dry. Brush with 1 tsp olive oil on the cut sides.
• Sear lettuce on all sides to get some color, about 3 minutes total on a very hot grill.
• Transfer lettuce to the fridge to cool while preparing dressing and sides.
• Toast panko in a dry pan with salted butter and remaining 1 tsp olive oil. Once the panko is toasty brown, remove it from the heat. This is my fun substitute for basic croutons! The panko clings to the wedges of lettuce so every bit is a texture party.
• Add all dressing ingredients *except for the seaweed* to a blender and blend until completely smooth.
• Break apart the seaweed and stir it into the dressing mixture.
• Drizzle dressing over the top of each romaine heart and top them with plenty of panko, Everything Bagel mix, and additional seaweed. Shred fresh Parmesan on top and enjoy!

See how we calculate recipe costs here.

Notes

*You need one snack-sized pack of seaweed sheets (also known as nori) total. You will use half the package in the dressing and half to garnish the salad with at the end. The pack I use is 0.14oz (4g).

**You can find miso paste in many grocery stores; it just takes a little hunting. My Kroger keeps it where they stock the tofu. If you can’t find it at your usual spot, you can usually find it even cheaper at an International Grocery Store.

To make this recipe vegan: Use a vegan mayo to make the dressing, use vegan salted butter to toast the panko, and leave off the Parmesan.

The dressing in this recipe yields 2 ¼ cups total. I use ¼ cup per serving, meaning the total amount is enough for 9 servings. As I only use 4 servings in this recipe, I costed this recipe out using enough for 4 servings total. Store the remaining dressing in the fridge for 5-7 days!

Nutrition

Serving: 1serving (½ head lettuce and ¼ cup dressing per person) | Calories: 388kcal | Carbohydrates: 17g | Protein: 9g | Fat: 33g | Sodium: 880mg | Fiber: 7g

how to make Grilled Romaine Caesar Salad step-by-step photos

Gather your ingredients and preheat your grill.

Grill the romaine hearts: Slice 2 heads of romaine lettuce in half, leaving the root intact but trimmed. Make sure to dry it very well after rinsing. Brush the cut sides of the romaine with oil (1 tsp total).

Sear the romaine on a very hot grill to get some color, about 3 minutes total. It will take longer for the grill marks to form if your grill isn’t very hot.

Move the lettuce to the fridge to cool as you prep the dressing and sides.

Toast the panko: Toast ¼ cup panko breadcrumbs in a pan with 1 Tbsp salted butter and 1 tsp olive oil.

When the panko is browned and toasted, remove it from the heat. This is what I use instead of traditional croutons in this recipe for grilled Caesar salad! The toasted panko clings to the lettuce leaves, so every bit is a texture party.

I just want to highlight the amount of cheese you can get when you grate it yourself! Just the tip of that block of Parmesan yielded 1 cup of shredded Parmesan (and you only need ½ cup total for this recipe!). Pretty budget-friendly (and no weird preservatives or anti-caking agents) compared to the pre-shredded options.

Make the dressing: Add 1 cup mayonnaise, ¼ cup lemon juice, 2 large cloves garlic (minced), 1 Tbsp mellow white miso, 1 Tbsp Dijon mustard, 1½ tsp black pepper, ½ tsp sea salt, 2 tsp granulated sugar, ½ cup water, and ¼ cup olive oil to a blender. Don’t add the seaweed yet!

Now blend the dressing ingredients until completely smooth.

Add the seaweed: Crumble ½ package seaweed sheets into the dressing and mix to combine.

Assemble the salad: Retrieve your grilled romaine hearts from the fridge and drizzle each wedge with ¼ cup dressing each (you will have some dressing leftover for other salads!), plenty of toasted panko, Everything Bagel mix (1 Tbsp total), and the remaining ½ package seaweed sheets. Top with ½ cup freshly shredded Parmesan and enjoy!

Serving Suggestions

Considering you’ve already got the grill on, you may as well make the most of it! Turn this into a grilled chicken Caesar by adding some grilled chicken breasts, or try grilled tofu or grilled shrimp for something different. The panko already adds great crunch, but I bet some crumbled oven-cooked bacon (or a vegetarian alternative) would be tasty added on top. If you’ve got some pickled red onions hanging out in the fridge, throw them on top of your grilled Caesar salad, too!

Storage Instructions

The grilled romaine is best enjoyed the day it’s made since it will soften and wilt the longer it’s stored. The vegetarian Caesar dressing, however, can be made ahead and kept in an airtight container in the fridge for up to 5-7 days. Give it a stir before using again.

More Easy Salad Recipes

Green Bean Salad

$9.23 recipe / $1.15 serving

Summer Lentil Salad

$8.10 recipe / $1.35 serving

Zucchini, Corn, and Toasted Almond Salad

$5.95 recipe / $0.99 serving

Beet Salad

$4.59 recipe / $1.14 serving

The post Grilled Romaine Caesar Salad appeared first on Budget Bytes.

“Just an incredible recipe! I have made this at least once a week since I discovered it. I typically grill the chicken instead of cooking in a skillet but I had done it both ways. My favorite way to serve is as chicken tacos with fresh corn tortillas, guac, salsa verde, and sour cream. Perfection!”

Shane

Sweet and Spicy Honey Chipotle Chicken

This recipe was actually born off the back of my Chipotle peach salsa, when I realized one can of peppers can go a long way. I like to keep things simple, so I whipped up this super simple yet flavorful marinade using the canned chipotle peppers in adobo sauce, honey, lime juice, salt, garlic, and oil. This easy Chipotle honey chicken recipe has got all the elements: salt, fat, acid, heat…and a little sweetness to round it out. 😉

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Honey Chipotle Chicken

The marinade for this sweet, smoky, and spicy Honey Chipotle Chicken is simple and delicious! It's an easy and flavorful dinner main dish!

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

Course Dinner, Main Course

Cuisine American, Southwest

Total Cost $7.48 recipe / $1.25 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Marinate Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 thighs

Calories 207kcal

Author Beth Moncel

Equipment

• Mixing bowl
• Shallow Dish
• Large Skillet

Ingredients

• 3 chipotle peppers in adobo sauce minced (about ¼ cup) $0.35*
• 2 Tbsp honey $0.31
• 1 lime juiced, (2 Tbsp) $0.25
• 1 garlic clove minced, (½ Tbsp) $0.06
• ½ tsp salt $0.02
• 2 Tbsp cooking oil divided, $0.08
• 6 chicken thighs boneless, skinless (850g) $6.19
• 2 green onions sliced, $0.22

Instructions

• Gather and prepare all ingredients.
• Mince the chipotle peppers. Combine the minced peppers in a bowl with the honey, lime juice, minced garlic, salt, and 1 Tbsp cooking oil.
• Place the chicken thighs in a shallow dish and pour the marinade over top. Toss the chicken in the marinade until evenly coated.
• Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, refrigerate the chicken as it marinates.
• When ready to cook the chicken, heat a large skillet over medium. Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface of the skillet.
• Add the marinated chicken to the skillet and cook on one side until the water released by the chicken evaporates, the marinade has reduced to a glaze, and the chicken has browned. Flip the chicken over and cook on the second side until browned and cooked through.**
• Top with sliced green onions and serve.

See how we calculate recipe costs here.

Notes

*Canned chipotle peppers in adobo are the base for this marinade. They are smoked and dried jalapeños in a tangy tomato sauce with spices. You can find these at most major grocery stores in the U.S.

**The cooking time will vary depending on the thickness of the thighs. Just make sure the internal temperature of the chicken is 165°F (minimum) once done.

Nutrition

Serving: 1thigh | Calories: 207kcal | Carbohydrates: 9g | Protein: 22g | Fat: 9g | Sodium: 296mg | Fiber: 1g

How to Make Honey Chipotle Chicken Step-by-Step Photos

Gather all of your ingredients.

Make the marinade: Mince 3 chipotle peppers (you need about ¼ cup once minced).

Combine the minced chipotle peppers with 2 Tbsp honey, 2 Tbsp lime juice, 1 minced clove of garlic, 1 Tbsp cooking oil, and ½ tsp salt.

Marinate the chicken: Place 6 boneless, skinless chicken thighs in a shallow dish, then pour the honey chipotle marinade over top.

Toss the chicken in the marinade until they’re evenly coated. Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, make sure to cover and transfer the chicken to the refrigerator.

Cook the chicken: Heat a large skillet over medium heat. Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface. Add the chicken thighs and cook over medium heat until all of the water they release evaporates, the marinade has reduced to a glaze, and the chicken has browned on the bottom.

Flip the chicken thighs and cook until browned on the other side and cooked through. Flip the chicken back and forth as needed to achieve an even level of browning on both sides. The internal temperature of the chicken should reach 165°F minimum on an instant thermometer once cooked.

Serve: Top your Chipotle honey chicken with sliced green onions, then serve.

Serving Suggestions

I served my honey chipotle chicken with my favorite bean salad, cowboy caviar, and some rice, but you’ve got lots of options here! This chicken is AMAZING tucked into burritos or tacos, especially with guacamole and pico de gallo, for a take-out-style midweek meal. And since it does bring some spice, I also love pairing it with something fresh and cooling like avocado tomato salad, or even a creamy option like elote (street corn) pasta salad…which is also perfect for BBQs or potlucks!

Storage & Reheating

You can store leftover honey chipotle chicken in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat, warm it gently on the stove or in the microwave until heated through. I’d consider slicing the chicken before reheating to heat it quicker and avoid the honey marinade from burning. You can also freeze this recipe for up to 3 months, but let it thaw overnight in the fridge before reheating.

More Honey Chicken Recipes

Honey Garlic Chicken

$9.58 recipe / $2.39 serving

Braised Chicken and Peaches

$13.60 recipe / $2.72 serving

Grilled Honey Lime Chicken

$5.73 recipe / $1.43 serving

Sticky Ginger Chicken Wings

$8.56 recipe / $4.28 serving

The post Chipotle Honey Chicken appeared first on Budget Bytes.

Peachy one-skillet Pork Chops

This peach pork chops recipe is all about keeping dinner easy while making the most of fresh peaches, because the season doesn’t last long! The ingredients I use are simple, with juicy peaches, pork chops, and pantry staples like Dijon, balsamic, and brown sugar, but they cook down into the most delicious sauce. If you love glazed pork chops, I’m sure you’ll love the sweet, savory, peachy sauce in this recipe, too. Top the dish off with some balsamic glaze, serve it with fresh green beans or a crisp salad, and get ready to wow your family, friends, and yep, even yourself!

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Summer Peach Pork Chops

These easy Summer Peach Pork Chops with fresh peaches and a sweet and tangy balsamic Dijon sauce are a simple one-skillet dinner for the summertime!

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

Course Main Course

Cuisine American

Total Cost $7.22 recipe / $1.81 serving

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 4 servings (1 pork chop each)

Calories 369kcal

Author Melissa Nolan

Equipment

• Medium Skillet
• Kitchen Tongs

Ingredients

• 3 fresh peaches 320g uncut, $1.74*
• 1 Tbsp vegetable oil $0.04
• 4 pork center-cut loin chops boneless, $4.00**
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.04
• 1 small yellow onion sliced, (1 cup, 100g) $0.39
• 2 garlic cloves minced, (1 Tbsp) $0.12
• ¼ cup chicken broth $0.02***
• 1 Tbsp brown sugar $0.07
• 1 Tbsp balsamic vinegar $0.12
• 1 Tbsp Dijon mustard $0.12
• 2 Tbsp butter $0.24
• 1 Tbsp balsamic glaze $0.31

Instructions

• Gather and prepare all ingredients.
• Carefully cut each peach in half around the seam, then twist in half to separate. If the pit clings, carefully cut around it, then slice each half into three pieces and set them aside.
• Heat the oil in a medium skillet over medium-high heat. Pat the pork chops dry with paper towels and season with salt and pepper.
• Once the pan is hot, gently place the pork in the pan. Let the pork cook undisturbed for 3-4 minutes on each side until a golden-brown crust forms. Remove the cooked pork from the skillet and set aside on a plate while you make the sauce.
• Turn the heat to medium, add the peaches, cut side down, and cook undisturbed for 2 minutes.
• Stir in the onions and continue cooking for 3 minutes. Then add the garlic to the skillet and cook for 1 minute.
• Deglaze the skillet with the chicken broth and let it reduce by half, 2-3 minutes.
• Next, add brown sugar, balsamic vinegar, and Dijon mustard, and simmer for about 2-3 minutes.
• Lastly, turn off the heat, add the butter, and stir until your sauce has thickened, for about 2 minutes.
• Return the pork and any juices to the skillet to warm through. Drizzle with balsamic glaze and enjoy!

See how we calculate recipe costs here.

Notes

*I bought clingstone yellow peaches, but any fresh peach will work. Make sure to choose slightly firmer peaches. The peaches should not be rock hard, but not overly ripe or mushy! The yield depends on the size/weight of the peaches. The first time I tested this recipe, I used 2 large peaches, and that was plenty. For the photos, the peaches were smaller, so I used three.

**Take the pork chops out of the refrigerator 10-15 minutes before cooking them so they can come closer to room temperature. Make sure the internal temperature of your pork reaches 145°F once done.

***I like to use Better Than Bouillon to keep costs low. I used ¼ tsp of bouillon and ¼ cup of water. The recipe calls for chicken broth, but you can deglaze with wine as well.

Nutrition

Serving: 1serving | Calories: 369kcal | Carbohydrates: 19g | Protein: 31g | Fat: 19g | Sodium: 368mg | Fiber: 2g

how to make Summer Peach Pork Chops step-by-step photos

Gather all of your ingredients.

Prep the peaches: Carefully cut 3 fresh peaches in half around the seam, then twist them in half to separate. If the pit clings, carefully cut around it, then slice each half into three pieces and set them aside.

Season the pork: Start by heating 1 Tbsp vegetable oil in a medium skillet over medium-high heat. Use paper towels to pat 4 pork center-cut loin chops dry and season them with ¼ tsp salt and ¼ tsp black pepper total.

Cook the pork chops: When the pan is hot, gently place the pork chops into the pan. Let the pork cook (undisturbed, no peaking!) for 3-4 minutes on each side until a golden-brown crust forms. Remove the pork from the skillet and set it aside on a plate as you prep the sauce.

Make the sauce: Reduce the heat to medium and add the peaches to the skillet, cut side down. Allow the peaches to cook undisturbed for 2 minutes.

Now stir in 1 small sliced onion and cook for a further 3 minutes.

Add 2 minced garlic cloves to the skillet, combine with the peaches and onions, and cook for 1 minute.

Deglaze the pan: Pour ¼ cup chicken broth into the skillet and allow it to reduce by half, about 2-3 minutes.

Once the chicken broth has reduced, add 1 Tbsp brown sugar, 1 Tbsp balsamic vinegar, and 1 Tbsp Dijon mustard. Stir to combine and simmer for about 2-3 minutes.

Finally, turn off the heat completely. Add 2 Tbsp butter and consistently stir until the sauce has thickened, about 2 minutes.

Add the pork: Return the pork (and any juices from the plate) to the skillet to warm through. Top with a drizzle of balsamic glaze (1 Tbsp), then serve and enjoy!

Serving Suggestions

These summer peach pork chops go with just about anything, but I especially like them with fresh green beans. I usually go for fresh sautéed green beans or a crisp green bean salad. Air fryer zucchini is another easy option, and for something heartier, try them alongside mashed potatoes and roasted cauliflower. Rice or other roasted veggies work great too, so you can mix and match depending on what you’ve got on hand.

Storage & Reheating

Leftover pork chops with peaches should be stored in an airtight container in the fridge for up to 3 days. Reheat them gently (to avoid drying out the pork) on the stovetop over medium-low heat. You can add a little chicken broth to loosen up the sauce if needed. As for freezing, you can freeze pork chops for up to 3 months, but the peaches will be much softer after thawing. Thaw in the fridge overnight before reheating.

More Easy Pork Chop Recipes

Creamy Pork Chops

$7.77 recipe / $1.94 serving

Air Fryer Pork Chops

$3.82 recipe / $1.91 serving

Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

$15.35 recipe / $3.84 serving

Sweet and Sour Pork Chops with Vegetables

$8.86 recipe / $2.22 serving

The post Summer Peach Pork Chops appeared first on Budget Bytes.

“This is my go to tuna salad. It’s so crisp and refreshing yet filling.”

Brandy

Easy Tuna Salad Recipe

In my opinion, to make a good tuna salad, you want to use good tuna, make a dressing that has flavor dynamic, and add in some crunchies to give the salad some texture…something to chew on. I use chunk light tuna to keep things budget-friendly, mayo, simple seasonings, and lemon juice for the dressing, and I mix in plenty of celery, walnuts, and green onions for crunch. No more bland mush!

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Classic Tuna Salad

Say goodbye to gloopy, bland tuna salad and hello to a delicious salad packed with flavor and texture! Perfect for brown bag lunches.

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

Course Lunch, Main Course

Cuisine American

Total Cost $6.33 recipe / $1.58 serving

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 1 cup each

Calories 365kcal

Author Beth Moncel

Equipment

• Mixing bowl

Ingredients

• 2 12oz. cans chunk light tuna in water $5.00*
• 1 cup celery diced, (about 2 ribs), $0.35
• ¼ cup walnuts chopped, $0.30
• 2 green onions sliced, $0.20
• ½ cup mayonnaise $0.40**
• 1 Tbsp lemon juice $0.04
• ¼ tsp black pepper freshly cracked, $0.02
• ¼ tsp salt $0.02

Instructions

• Drain the canned tuna well. Finely dice the celery, chop the walnuts, and slice the green onions.
• Combine the tuna, celery, walnuts, green onions, mayonnaise, lemon juice, pepper, and salt in a bowl. Stir to combine.
• Serve as a sandwich, salad over a bed of greens, or with crackers and vegetables for dipping. Refrigerate up to four days.

See how we calculate recipe costs here.

Video

Notes

*You can use chunk light tuna or solid albacore, either packed in oil or water. Oil will give you a richer flavor, while water pack is lighter. I find oil pack to be messy and difficult to drain, so I choose water pack for that reason alone.

**I like my tuna salad a little on the “dry” side. Add more mayonnaise if desired.

Nutrition

Serving: 1cup | Calories: 365kcal | Carbohydrates: 3g | Protein: 29g | Fat: 27g | Sodium: 750mg | Fiber: 1g

How to Make Classic Tuna Salad Step-by-Step Photos

Gather all of your ingredients.

Combine the ingredients: Drain two 12 oz. cans of chunk light tuna in water. Finely dice about one cup of celery, chop ¼ cup walnuts, and slice two green onions. Add the tuna, celery, walnuts, green onions to a bowl with ½ cup mayonnaise, 1 Tbsp lemon juice, ¼ tsp salt, and ¼ tsp freshly cracked black pepper.

Stir the ingredients well to combine.

Serve: Now it’s ready to serve! I do like my salad a little bit dry, so if you prefer, you can always add an extra tablespoon or two of mayonnaise to make it a little “softer.”

What Else Can I Add?

There are several things you can add to your tuna salad to add texture (and flavor). I like to add celery and walnuts. They each have their own “brand” of crunch that really adds to the interest as you chew (mushy is boring). Here are some other ingredients you can add into this recipe for texture:

• Sunflower seeds
• Shredded carrots
• Pickle relish
• Shredded radish 
• Pickled carrots
• Olives
• Capers
• Dried cranberries
• White beans
• Hard boiled eggs

Serving Suggestions

There are several ways I like to serve this salad. We’re all familiar with the classic tuna salad sandwich, which is often built on toast with lettuce. You could also serve it without bread over a bed of greens, like in a Niçoise salad. Sometimes, I eat it with just some crackers or veggies for dipping, or you can stuff it into a pita or cottage cheese wraps. Also, check out my tuna salad lunch box. Lots of options, all delicious!

Storage Instructions

This classic tuna salad is definitely best served fresh, while the celery is nice and crunchy, but you could also meal-prep it for lunch. I’d keep it in an airtight container in the fridge for up to 4 days.

More Tuna Salad Recipes

Sweet and Spicy Tuna Salad

$2.01 recipe / $1.00 serving

Gochujang Tuna Salad

$2.52 recipe / $0.63 serving

Tuna White Bean Salad

$2.41 recipe / $0.80 serving

Sesame Tuna Salad

$3.09 recipe / $1.55 serving

The post Classic Tuna Salad appeared first on Budget Bytes.

Creamy Street Corn Pasta Salad

If you’ve never had elote, it’s a popular Mexican street food made with grilled corn on the cob, coated in mayonnaise or crema, sprinkled with cheese, and seasoned with chili powder and lime. Street corn (esquites) is a similar dish served off the cob, but with the same smoky, tangy, creamy, and cheesy vibe…and this sweet corn pasta salad is inspired by both!

I quickly char frozen sweet corn in a skillet with poblanos, red onion, and spices, then toss it with ditalini pasta, a creamy homemade chili-lime dressing, and crumbled queso fresco. It’s like our street corn salad and pasta salad recipes rolled into one fresh, budget-friendly dish!

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Elote (Street Corn) Pasta Salad

This easy Elote (Street Corn) Pasta Salad is made with smoky corn, zesty lime, and creamy queso fresco for a fresh BBQ, potluck, or weeknight side dish!

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

Course Salad, Side Dish

Cuisine American, Mexican

Total Cost $5.53 recipe / $0.69 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings (1 cup each)

Calories 249kcal

Author Jennie Alley

Equipment

• Mixing Bowls
• Large 12" skillet
• Saucepan

Ingredients

• ½ tsp chipotle chili powder $0.06*
• ½ tsp ground cumin $0.04
• ½ tsp smoked paprika $0.08
• ½ tsp salt $0.02
• ¼ tsp black pepper freshly cracked, $0.04
• 1 Tbsp cooking oil $0.04
• 2 cups frozen corn 250g, $0.82**
• 1 cup red onion diced, (136g) $0.94
• ½ cup poblano peppers diced, (65g) $0.75
• ½ tsp garlic cloves minced, $0.08
• 8 oz. ditalini pasta uncooked, (225g) $0.83***
• ¼ cup mayonnaise $0.23
• ¼ cup Greek yogurt $0.22
• 1 Tbsp lime juice $0.04
• ¼ cup reserved pasta water $0.00
• ½ cup green onion sliced, (35g) $0.61
• ½ cups queso fresco crumbled, (60g) $0.73

Instructions

• Gather and prep all ingredients.
• In a small bowl, stir together chili powder, cumin, smoked paprika, salt, and pepper, and set aside.
• In a large skillet over medium-high heat, add oil, corn, red onion, poblano, garlic, and half the spice blend. Cook for about 5 minutes, stirring occasionally, until veggies are softened and corn is lightly charred.
• Meanwhile, cook pasta according to the box instructions, reserving ¼ cup of pasta water. Drain and rinse under cold water until completely cool.
• In a small bowl, mix mayo, Greek yogurt, lime juice, remaining spice blend, and reserved pasta water.
• In a large bowl, toss the cooked pasta, corn mixture, half the green onions, half the queso fresco, and the dressing. Stir until well combined.
• Chill for at least 1 hour. Top with remaining green onions and queso fresco before serving.

See how we calculate recipe costs here.

Notes

*Chipotle chili powder adds a smoky kick, but you can substitute regular chili powder for a milder flavor.

**Fresh corn may be used in place of frozen; however, frozen corn makes the recipe more budget-friendly and accessible year-round.

***Ditalini works great for scooping up all the creamy dressing, but feel free to use small shells or elbows if needed.

 

Nutrition

Serving: 1cup | Calories: 249kcal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Sodium: 258mg | Fiber: 3g

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

Gather all of your ingredients.

Make the seasoning mix: Combine ½ tsp Chipotle chili powder, ½ tsp cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper in a small bowl and set aside.

Soften the veggies: Heat a large skillet over medium heat and add 1 Tbsp cooking oil. Cook 2 cups corn, 1 cup diced red onion, ½ cup diced poblano peppers, ½ tsp minced garlic, and half the spice blend for about 5 minutes, stirring occasionally, until veggies are softened and corn is lightly charred.

Meanwhile, cook 8 oz. ditalini pasta according to the package directions and reserve ¼ cup of pasta water. Drain and rinse the cooked pasta under cold water until cooled.

Make the dressing: Add ¼ cup mayo, ¼ cup Greek yogurt, 1 Tbsp lime juice, remaining spice blend, and ¼ cup reserved pasta water to a small bowl and mix.

Assemble the salad: Toss the cooked pasta, corn mixture, half the green onions, half the queso fresco, and the dressing in a large bowl. Stir well until the ingredients are combined with the dressing.

Chill and serve: Chill your elote street corn pasta salad for at least an hour. Once chilled, top with the remaining green onions and queso fresco before serving. Enjoy!

Serving Suggestions

This elote pasta salad is a great side dish for BBQs and potlucks, but I also make it on weekdays when I want something fresh and flavorful to round out dinner. Try it with grilled honey lime chicken or grilled shrimp for a quick summer dinner that feels a little special. It’s also fantastic with burgers (turkey burgers are some of my favorites!). Finish your meal off with a Brazilian lemonade for a sweet-tart lime flavor that matches the salad’s zesty personality!

Storage Instructions

This Mexican street corn pasta salad is delicious straight from the fridge, but I find letting it sit out for 10–15 minutes before serving brings out even more flavor. If my leftovers have thickened after chilling, I stir in a splash of lime juice or a spoonful of Greek yogurt to loosen them up. You can store any extra servings in an airtight container in the fridge for up to 4 days.

More Pasta Salad Recipes

Ditalini Pasta Salad

$8.67 recipe / $1.08 serving

Antipasto Pasta Salad

$15.77 recipe / $1.42 serving

Big Kale Pasta Salad

$7.88 recipe / $1.31 serving

Summer Vegetable Pasta Salad

$10.21 recipe / $1.02 serving

The post Elote (Street Corn) Pasta Salad appeared first on Budget Bytes.

Buttery Vanilla Cake from Scratch

This homemade vanilla cake is seriously soft, moist, and packed with warm vanilla flavor (and I’m NOT exaggerating here!!) The crumb is tender but sturdy enough to stack, making it a great birthday cake or any celebration cake where you want something that tastes as good as it looks. I love that it’s versatile too. You can keep it simple with a dusting of powdered sugar, or go all out with chocolate buttercream, fresh fruit, or clouds of whipped cream. And because I don’t do fussy, this vanilla cake recipe is straightforward to make and comes out delicious every time.

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Classic Vanilla Cake

This Classic Vanilla Cake is moist, fluffy, and made completely from scratch! Great for birthdays, parties, or topping with your favorite frosting.

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

Course Dessert

Cuisine American

Total Cost $5.54 recipe / $0.54 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 467kcal

Author Jennie Alley

Equipment

• Hand Mixer
• Mixing Bowls
• 2 9×9'' Round Cake Pans
• Parchment Paper

Ingredients

• ½ cup butter unsalted (room temperature, 113g) $0.99
• ½ cup vegetable oil 4 oz, $0.33
• 1½ cups granulated sugar 300g, $0.57
• 4 eggs $1.16
• 2 Tbsp vanilla extract $1.18
• 2⅔ cups all-purpose flour 400g, $0.58
• 2 tsp baking powder $0.07
• 1 tsp salt $0.02
• 1⅓ cups buttermilk room temperature, (10.6 oz) $0.54

Instructions

• Gather the ingredients and preheat your oven to 325°F. Lightly grease and flour two 9-inch round cake pans and line the bottom with parchment paper for easy release.
• In a large mixing bowl, use a hand mixer (or stand mixer with the paddle attachment) to beat the butter and oil together until the mixture is smooth and thoroughly combined; this should take about 1–2 minutes. It should look creamy and uniform.
• Gradually add the sugar to the bowl while mixing on medium speed. Once all the sugar is added, increase to medium-high and beat for about 3 minutes, until the mixture is light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
• Pour in the vanilla extract and mix until just combined.
• In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
• With the mixer on low speed, alternate adding the buttermilk and the dry ingredients in batches, starting with half the buttermilk, then add half of the flour mixture. Repeat with the remaining buttermilk and then the rest of the flour. Mix just until combined, a few small lumps are okay. Don’t overmix, or the cake may turn out dense.
• Pour the batter evenly into your prepared pans and smooth the top with a spatula. Bake for about 30 minutes, or until the top is golden and the cake springs back when gently pressed in the center. A toothpick inserted should come out clean or with just a few moist crumbs.
• Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
• Once the cake is completely cooled, frost with your favorite icing* or enjoy it plain with a dusting of powdered sugar or fresh fruit.

See how we calculate recipe costs here.

Notes

*My cake here is pictured with chocolate buttercream, but vanilla, cream cheese, or berry frostings also pair well.

Nutrition

Serving: 1serving | Calories: 467kcal | Carbohydrates: 58g | Protein: 7g | Fat: 23g | Sodium: 378mg | Fiber: 1g

how to make Classic Vanilla Cake step-by-step photos

Gather all of your ingredients. Preheat your oven to 325°F and lightly grease and flour two 9-inch round cake pans. Then line the bottom of each cake pan with parchment paper to make it easier to remove your cakes after baking.

Beat the butter and oil: Add ½ cup room temperature unsalted butter and ½ cup vegetable oil to a large mixing bowl. Using a hand mixer (or stand mixer with the paddle attachment), beat the butter and oil together until smooth and combined, about 1-2 minutes. It should be nicely creamy and uniform.

Cream the sugar: Slowly add 1½ cups granulated sugar to the butter-oil mixture while mixing on medium speed. When all the sugar is added to the bowl, increase the speed to medium-high and beat for about 3 minutes until light and fluffy.

Add the eggs: Now add one egg at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed to ensure everything is evenly incorporated. You need 4 eggs total.

Finish making the batter: Add 2 Tbsp vanilla extract and mix until just combined.

In a different bowl, add 2⅔ cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt. Whisk together and set aside.

Now with your mixer on low speed, alternate adding the buttermilk and dry ingredients in batches. Start by adding half the buttermilk.

Then add half the flour mixture. Repeat with the remaining buttermilk and then the rest of the flour. Mix just until combined; a few small lumps are okay. Don’t overmix, or the cake may turn out dense.

Bake the cakes: Pour the batter into your prepared pans and smooth the top with a spatula. Place both cake pans into your preheated oven and bake for 30 minutes, or until the top is golden and the cakes spring back when gently pressed in the center. If you insert a toothpick into the center, it should come out clean or with a few moist crumbs.

Let the cakes cool: Allow the cakes to cool in the pans for 15 minutes.

After 15 minutes, carefully turn them out onto a wire rack to cool completely.

Frost the cakes (optional): When cooled, frost the cakes with your favorite icing or enjoy it plain with a dusting of powdered sugar or fresh fruit! If you’re making a layer cake, add some frosting on top of one cake (if your cake has domed slightly, you can slice the dome off for a flat surface).

Then place the second cake on top of the frosted cake to create two layers. Finish with the remaining frosting, covering the top and sides of the cake.

Now serve and enjoy your homemade vanilla cake!

Can I Use A Different Cake pan?

This recipe makes two 9-inch round cakes, which is great if you want a classic two-layer cake. If you only need one cake, you can halve the recipe and bake it in one 9-inch round cake pan, or make the whole batch and bake it in a 9×13-inch pan.

For the 9×13, bake at 325°F for 35–40 minutes, and start checking with a toothpick around the 35-minute mark. The larger, shallower pan bakes the cake a little faster and more evenly.

You can also use this simple vanilla cake recipe to make cupcakes! Bake them at 350°F for 18–20 minutes and check early so they don’t overbake.

Frosting & Decorating Ideas

This classic vanilla cake is delicious no matter how you serve it. I sometimes dress it up for a special occasion, or sprinkle it with powdered sugar for a simple (yet delicious!) option. Here are some frosting and decorating ideas to try:

• Vanilla buttercream
• A classic cream cheese frosting (see our carrot cake recipe)
• Chocolate buttercream
• Whipped cream and fresh fruit
• Chocolate ganache
• Spread strawberry jam between the cake layers
• Powdered sugar glaze
• Honey buttercream
• Top with sprinkles and any frosting you want (perfect for a vanilla birthday cake!)
• Make it a ‘naked cake’ by spreading on a very thin layer of your chosen frosting so the cake layers peep out underneath
• Or, chop your vanilla cake up and use it to make a berry trifle!

Storage Instructions

At room temperature, you can keep the unfrosted cake tightly wrapped or stored in an airtight container for up to 3 days. If you top your vanilla cake with cream cheese frosting or fresh fruit, store it in the fridge for 3-5 days and bring it to room temperature before serving.

Unfrosted layers can be wrapped in plastic and foil, frozen for up to 1 month, then thawed overnight in the fridge. Frosted cakes can also be frozen. Chill until the frosting is firm, wrap well, freeze for up to 1 month, and thaw overnight before serving.

More Homemade Cake Recipes

Hummingbird Cake

$16.88 recipe / $1.40 serving

Coffee Cake

$6.31 recipe / $0.70 serving

“Do Nothing” Cake

$9.31 recipe / $0.62 serving

Chocolate Pudding Cake

$5.84 recipe / $0.97 serving

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