
The post Breakfast Cookies appeared first on Budget Bytes.
]]>This recipe for breakfast cookies falls somewhere between baked oatmeal and a traditional oatmeal cookie. They’re soft, chewy, and packed with wholesome ingredients that’ll keep you satisfied until lunchtime. I mix old-fashioned rolled oats with mashed bananas, peanut butter, cinnamon, and maple syrup to make a batter that’s loaded with flavor, fiber, and protein. Then, I add in some dried cranberries and chopped pecans for even more texture and sweetness. They bake up in less than 20 minutes and are perfect for meal prepping!
Here’s what you’ll need to make these homemade breakfast cookies:
These oat breakfast cookies are so easy to customize by adding your favorite mix-ins or using up nuts, seeds, or dried fruit that you already have in your pantry. Pumpkin seeds, chia seeds, raisins, walnuts, and chocolate chips are all great options. You could also switch out the cinnamon for pumpkin pie spice or apple pie spice for a different flavor. Here are some more variations that I think will be delicious:
Let me know if you try any of these variations (or come up with your own!) in the comment section below!
One of the biggest ways to save money on your shopping bill is to use what you already have on hand. This recipe is also a great way to use up any leftover nuts or candy from the holidays! You can also go for cheaper add-ins that are on sale if you don’t have a specific mix-in in mind. For example, if you can get a good deal on raisins, use those instead of the dried cranberries I use in this recipe.
Once cooled, these banana breakfast cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months. I’d layer them between sheets of parchment paper before storing them in a freezer-safe container or bag. Let them thaw at room temperature before enjoying.
See how we calculate recipe costs here.
Preheat the oven to 350°F. In a large bowl, mash 2 ripe bananas well with a fork.
Add ⅓ cup creamy peanut butter, ⅓ cup maple syrup, and 1 ½ tsp vanilla extract to the bowl. Stir together with the mashed bananas until combined. I melted the peanut butter for just a few seconds in the microwave first so that it mixes smoothly with the rest of the ingredients.
Next, add 2 cups old-fashioned rolled oats, 1 tsp cinnamon, and ½ tsp salt to the bowl. Stir together until combined.
Now stir in ½ cup dried cranberries and ⅓ cup chopped pecans into the batter until combined.
Line a baking sheet with parchment paper. Use a medium cookie scoop or a spoon to scoop the cookie batter into roughly 2 Tbsp portions. Place the cookies on the baking sheet about 2-3 inches apart. Use the back of a spoon to flatten the cookies a little bit since they won’t spread much in the oven.
Bake the cookies for 15-17 minutes or until golden brown. Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining batter. Enjoy!
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]]>The post Baked Chicken Breast appeared first on Budget Bytes.
]]>Now hear me out, I used to think this extra step of brining chicken breasts wasn’t necessary, but after noticing how much of a difference it made with our grilled chicken breasts, I was sold! Of course, one could argue that brining is more essential for grilling, but trust me; you’ll be surprised by how juicy and flavorful these baked chicken breasts turn out with a quick brine. If you decide to skip it, no worries. No one will know…except me.😉
Here’s what you’ll need to make this delicious baked chicken breast recipe:
Feel free to play around with different seasoning blends when baking your chicken breasts in the oven. Another great option is the steak seasoning mix I use on my air fryer chicken breast recipe! Here are some more seasoning variations my family and I love:
In this recipe, I use large, skinless, boneless chicken breasts (about 2 lbs total), which I pound to about 1/2 to 3/4 inch thick. I bake them in a 425°F oven for about 18-20 minutes until the internal temperature reaches 160-165°F (they’ll continue cooking and reach the safe temperature of 165°F while resting out of the oven covered in foil). Smaller chicken breasts will, of course, need less time to cook, while larger will need more. I’d check smaller chicken breasts around 15 minutes and larger ones closer to 20 minutes.
The best way to ensure perfect, juicy oven baked chicken breasts is to use a meat thermometer. Once the chicken reaches the safe internal temperature of 165°F, remove it from the oven and let it rest for a few minutes before slicing or serving!
I always lean towards simple sides that don’t take a lot of effort whenever I make this recipe, with roasted butternut squash and roasted broccoli being two of my favorites. Mashed potatoes are also a winner with these baked chicken breasts, as are twice baked sweet potatoes. But they’re also delicious in a chicken salad for an easy lunch option!
Meal prepping is always a winner in my house. Batch cooking these baked chicken breasts on a Sunday and using them throughout the week for quick meals has saved me so much time and effort. They’re good for about 3-4 days when stored in an airtight container in the fridge. You can reheat them in the microwave or oven until heated through if desired. I often use this chicken to make chicken and vegetable meal prep bowls, but it also works well in wraps, on top of salads, or mixed into pasta dishes.
For longer storage, you can also freeze the cooked chicken breasts in a freezer-safe container or bag for up to 3 months. Thaw them in the fridge overnight before reheating.
See how we calculate recipe costs here.
Start by making the brine. In a large bowl add ¼ cup kosher salt, ¼ cup granulated sugar, and 2 quarts water. Whisk until the salt and sugar are completely dissolved.
Place 4 boneless, skinless chicken breasts on a cutting board, cover them with plastic wrap, then use a rolling pin or a meat mallet to gently pound the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 to 3/4 inch thick).
Place the chicken breasts in the brine mixture, cover the bowl with plastic wrap, and place the bowl in the refrigerator for 30 minutes.
Preheat the oven to 425°F. In a small bowl mix 2 ½ tsp smoked paprika, 2 tsp brown sugar, 1 ½ tsp salt, 1 ½ tsp garlic powder, 1 tsp onion powder, ½ tsp freshly cracked black pepper, and ½ tsp cayenne pepper.
After 30 minutes remove the chicken breasts from the brine and rinse under cold water. Pat the chicken dry with paper towels and allow it to come to room temperature for at least 10 minutes. Now drizzle 1 Tbsp olive oil over both sides of the chicken breasts, then generously coat both sides with the seasoning blend. Rub the seasoning into the breasts with your hands making sure the entire chicken breast is evenly coated with spices.
Place the seasoned chicken breasts in a large 9×13-inch baking dish. Bake uncovered for 18-20 minutes or until the internal temperature reaches 165°F.*
Remove the chicken from the oven and allow it to rest for a few minutes so the juices can redistribute throughout the breast. Serve and enjoy!
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]]>The post Thanksgiving Bowls appeared first on Budget Bytes.
]]>This recipe is one of the easiest salads you’ll ever make. It’s also one of my favorite tips for making something fresh, healthy, and delicious after Thanksgiving using ingredients you already have on hand! Thanksgiving salad bowls are simple to throw together and a great vessel for all your holiday leftovers. And you really can add anything you like to these salads—the more toppings, the better!
For my bowls, I roast sliced sweet potato and turnip, then pile them onto a bed of leafy greens and wild rice with diced apples, shaved Brussels sprouts, dried cranberries, candied pecans, and whatever else I have in the fridge. Then, I top it all off with a tangy homemade maple cinnamon dressing. It’s fresh and flavorful, and as written, this recipe is also totally gluten-free and vegan!
Here’s what I use to make my easy Thanksgiving salad bowls:
You really can’t go wrong with this salad. Any leftovers or random ingredients you have in your fridge can be added to this already delicious mix. Just keep in mind some leftovers may need reheating first for safety and taste, e.g., sausage stuffing. But that said, here are a few ideas to get you started:
I love meal prepping a big, hearty salad with lots of toppings like this. They’re already a complete meal in themselves (my Niçoise salad is another example of this!), and, depending on what you add, they don’t need reheating. As written, these Thanksgiving bowls will last up to 3-4 days in an airtight container in the fridge. However, this time frame is totally dependent on how fresh your ingredients/leftovers are when you make them.
I like to keep my toppings and dressing separate until just before serving. The dressing will separate as it sits, so give it a good shake or whisk before drizzling it over your salad. I also recommend tossing your diced apples in lemon juice to slow down the browning process!
See how we calculate recipe costs here.
Preheat oven to 400 degrees. Cook ½ cup wild rice according to package directions. Fluff and let cool.
Prepare vegetables: peel and slice 1 turnip into medallions, slice 1 sweet potato into thin medallions, dice 4 stalks celery, gather ½ cup dried cranberries, ¼ cup candied pecans, and ½ cup shaved brussels sprouts, cook and cool 1 cup frozen peas, small dice 1 gala apple, and julienne (finely slice) ½ a red onion.
Toss potatoes and turnips with 1 Tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
Transfer to parchment-lined baking sheets and roast in the oven for 20 min or until tender (but not mushy!)
Remove turnips and sweet potato medallions from oven and let them cool while you make your dressing.
Whisk together 1 tsp Dijon mustard, 1 tsp cinnamon, ½ tsp salt, ¼ tsp black pepper, 3 cloves minced garlic, 1 Tbsp maple syrup, and ¼ cup apple cider vinegar, streaming ½ cup olive oil last to create a temporary emulsion.
Once sweet potatoes and turnips have cooled, toss all salad ingredients together with 6 oz bag lettuce mix. Either portion it out for meal prep with the dressing on the side, or scoop equally into bowls and dress to serve.
This easy Thanksgiving salad is a fresh and delicious way to reduce food waste and nourish your body at the same time!
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]]>The post Sweet Potato Black Bean Skillet appeared first on Budget Bytes.
]]>I was definitely going for more Southwest-inspired flavors for this recipe! So here’s everything that you’ll need:
I topped this easy skillet dish with some fresh cilantro and served it with some brown rice. But there are so many other tasty options to choose from. Here are just a few suggestions:
This recipe is perfect if you want to meal prep your lunch for a few days and it stores really well in the fridge. Just store the leftovers, minus any toppings, in an airtight container in the refrigerator for up to 3 days. If you are serving it with some rice you can add the rice to the same container (see my picture below in the step-by-step photos). When you’re ready to enjoy, reheat in the microwave until warmed through. Then just top with your favorite toppings and lunch is served!
See how we calculate recipe costs here.
Wash, peel, and dice 1.5 lb. of sweet potatoes (about 2 medium). Also dice 1 red bell pepper and 1 yellow onion.
Heat a large skillet over medium heat and add 1.5 Tbsp olive oil. Add the diced sweet potatoes and cook for 8 minutes.
Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.
Now add the red bell pepper and diced onion to the skillet.
Then add 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, and 1/4 tsp smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3 minutes.
Add 1-15oz. can black beans (drained), 1-14oz. can petite diced tomatoes, and 2 cups chopped kale to the skillet. Stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.
Now all that’s left to do is top with some fresh chopped cilantro (optional) and enjoy. That’s it! A quick, simple and filling meal! ;)
Btw, this dish is absolutely perfect for meal prep! Here I decided to add the leftovers to meal prep containers with some cooked brown rice. So easy and sooo good!
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]]>The post Air Fryer Baked Potatoes appeared first on Budget Bytes.
]]>You may be wondering which cooking method is faster for baking potatoes, the oven or the air fryer? From my experience the air fryer is just a little bit faster than the oven, about 10 minutes faster, depending on how soft you like your potatoes to be. But here are some other great benefits to baking potatoes in the air fryer:
Because of the super fluffy potato texture and the slightly shorter cook time, this is now my new favorite way to cook easy baked potatoes!😊
The cook times for air fryer baked potatoes will depend on the size of your potatoes and how tender you would like them to be. I like for my potatoes to be very tender and easily pierced with a fork or knife with no resistance. When air frying at 400°F, a ½ pound potato will take about 40-45 minutes for a soft inside texture. Larger potatoes will take slightly longer to cook.
There’s actually no need to wrap your potatoes in foil when cooking them in the air fryer. You can simply air fry the potatoes uncovered, brushed with oil, and sprinkled with salt to get a nice crispy skin.
I was tempted to stuff these potatoes similar to my twice baked potatoes that I loveee, but I said to myself, “let me not get too carried away!” But just know if you wanted to take a few extra minutes to make some air fryer bacon while your potatoes are cooling off…you won’t regret it! Here are a few more great options to choose from:
See how we calculate recipe costs here.
Wash and dry four 1/2 lb. russet potatoes well, then use a fork to prick each potato several times to allow steam to evaporate while they cook.
Drizzle 1 Tbsp olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.
Place the potatoes inside the air fryer basket. Air fry at 400°F for 40-45 minutes, flipping halfway through, until the potatoes can be pierced easily with a fork or knife.
The fork should slide easily into the center of the potato with no resistance. Total baking time will depend on the size of your potatoes.
Once the potatoes are done air frying, remove them from the air fryer basket and allow them to cool slightly. Carefully cut the potatoes open, fluff the inside with a fork, and add your favorite toppings!
Enjoy as a simple side dish or load it up with some homemade chili, BBQ chicken, or your favorite protein. The combinations you can come up with are endless for baked potatoes, so get creative and have fun!
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]]>The post Overnight Oats (Base Recipe plus Variations) appeared first on Budget Bytes.
]]>“I made the peanut butter and jelly variation, it was so yummy! Will make other variations.”
KATHLEEN
I must confess: I almost always skip breakfast if I don’t plan ahead! Then, noon rolls around, and I am hangry. It’s not a good look—just ask my husband! That’s why having this overnight oatmeal in the fridge at all times is a MUST. Think of overnight oats as the cooler, more convenient cousin of traditional oatmeal. I add brown sugar, chia seeds, and cinnamon to my base recipe to create a delicious, well-rounded breakfast.
See how we calculate recipe costs here.
Gather your ingredients: Combine ½ cup old fashioned oats, 1/2 Tbsp brown sugar, ⅛ tsp cinnamon, ½ Tbsp chia seeds, and a pinch of salt in an 8 oz. Mason Jar.
Pour in ½ cup milk.
Combine well: Stir or shake to combine, making sure all ingredients are mixed in evenly to avoid clumps of chia or brown sugar.
Put the lid onto your mason jar and place it in the fridge.
Refrigerate for 15 minutes or up to 12 hours before enjoying.
I am super picky when it comes to my oatmeal: 1. I want a lot of varied textures, 2. I want it to be nutrient-dense and have healthy components, and 3. It has to come together FAST! These flavor variations check everything off my list:
Your childhood favorite gets an upgrade with my peanut butter and jelly overnight oat recipe. I layer blueberry jam with crunchy peanut butter AND peanuts for extra crunch. Add a few fresh blueberries and you’re good to go!
Will chocolate and fresh berries ever not be a match made in heaven? I don’t think so. You only need some raspberry jam, dark chocolate chips, and fresh raspberries to make a breakfast that tastes just like dessert.
Banana bread is my go-to coffee shop snack, so I always have an overnight oat version in the fridge. Simply mix in some walnuts and add sliced bananas on top for a delicious and satisfying breakfast that’ll keep you feeling full all morning!
This base recipe is the perfect starting point for you to customize your oats to your liking… before any toppings are even added! Some of our readers have shared how they like to make their oats, so I thought it would be helpful to share some of their suggestions here:
These oats can last in the fridge for 4-5 days, making them great for meal-prepping. I prefer enjoying them within 12 hours for the best texture, but they’ll still taste good after a few days—maybe just a bit softer. Store them in an airtight container to keep them fresh, and don’t add any toppings until you’re ready to eat them.
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]]>The post Grilled Vegetables appeared first on Budget Bytes.
]]>Grilling vegetables to perfection takes practice, but with this very simple and quick method, I promise you’ll never serve another soggy vegetable again. The secret? Less is more! Get that grill nice and hot to achieve those stunning grill marks. Bell peppers, tomatoes, zucchini, mushrooms, and yellow squash soften quickly, so they only need a few minutes on each side. The onions take a little longer to get those caramelized edges we all love – so they go on first!
Any leftovers can be added to all kinds of salads, pasta salads, sandwiches, and more. I could go on all day about the virtues of grilled vegetables, but I’ll spare you and let my easy recipe do the talking!
Here’s what you’ll need to make the best grilled vegetables EVER:
Please DON’T boil any of the veggies in this recipe before grilling! You’ll have a huge mess on your hands. Trust me, the high heat of the grill will cook them quickly and evenly without any need for pre-cooking. I’d only suggest parboiling denser vegetables like potatoes or carrots because they need more time to cook through. But for the vegetables in this recipe, grilling them directly is the way to go.
My rule for cooking vegetables using any technique is always: less is more! If you think they’re done, pull them off. There’s nothing wrong with a little crunch. It’s always preferred to an over-cooked, soggy veggie. Seriously, don’t stress over a side dish when you have a fun cookout happening in the background!
I couldn’t help but make a big bowl of our chimichurri sauce to serve with this recipe for grilled vegetables. It’s tangy and goes perfectly with the smoky flavors from the veggies. Add in some grilled chicken and stovetop baked beans, and you’ve got yourself an easy summer dinner!
This grilled vegetables recipe is great for making ahead of time. Once cooled, store them in an airtight container in the fridge for 3-4 days. I like to add them cold to salads or sandwiches, but you can also reheat them in a pan or on the grill for a few minutes until heated through.
When I was looking for a grill for us to use in the Budget Bytes kitchen, I wanted one that was easy to find, simple to set up, easy to clean, and didn’t make me miss my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after contemplating a few different ones that would be widely available at Walmart, Target, and Amazon. We have been super happy with it in the Budget Bytes kitchen.
The cheapest grill option I found was a simple and small camping charcoal grill. That’s also a great option if you want to grill outside, get that smokier grill flavor, and don’t mind keeping charcoal on hand.
See how we calculate recipe costs here.
Rinse all your veggies under cold water, excluding the onion. Pat them dry before chopping.
Using a knife or a mandoline slicer on the thickest setting, cut 1 zucchini lengthwise, about ¼ inch thick, and remove both ends. Remove the dry skin from 1 red onion and cut it into thick rings. Next, remove the stem from 8 whole mushrooms and cut 1 yellow squash into ¼ inch thick discs. The 8 mini bell peppers should be left whole, and the 6-8 vine tomatoes should still be attached to the vine.
In a small bowl, whisk together 1 ½ Tbsp of olive oil, 1 minced garlic clove, ½ tsp of steak seasoning, and ½ tsp sugar.
Brush the olive oil marinade over your veggies, covering all sides.
Add the sliced onion rings to your grill as it preheats to 400°F.
Once the grill is fully heated, flip the onions and place the remaining veggies on the grill. Grill the vegetables for about 4 minutes until you get distinct grill marks.
Flip the vegetables and grill them for an additional 3-4 minutes or until they’re cooked to your liking. I like my grilled veggies to still have some bite, so I’m careful not to overcook them! I like the onions to cook for the longest as they become nice and sweet when they cook down (and they help flavor the grill for the other veggies!).
When the vegetables are cooked to your liking, sprinkle over the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri.
No summer BBQ is complete without a generous serving of these easy grilled vegetables!
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]]>The post Granola Bars appeared first on Budget Bytes.
]]>I’m not ashamed to say that I’m a bit crunchy… the kind of “crunchy” who left the city for the county, lives on a farm, grows their own vegetables, and makes their own Granola Bars. Guilty as charged! I love a hearty, chewy granola bar with a variety of textures, and this recipe is all of that and more! Marsha and I break these out of the freezer at the Budget Bytes studio on a regular basis; they make one heck of a snack.
Bonus: Because there’s no heat involved, these homemade granola bars are also fun to make with kids! They can mold the dough into fun shapes and help you in the kitchen!
That depends on a lot of factors. In general, granola bars are a good source of fiber (and sometimes protein, too!). However, many times, they also contain as much sugar and calories as candy bars. As a general rule, if I check the ingredient label on something and I can’t recognize or pronounce the majority of the ingredients, I usually put it back.
My homemade bars are made with Medjool dates and honey as the primary sweeteners, which are both lower on the glycemic index, making these bars more nutrient-dense and healthier than ones made with straight up sugar or corn syrup. The peanut butter and walnuts add a good bit of protein, and the oats up the fiber content. Overall, these homemade granola bars are much healthier than store-bought, but taste even better!
Here’s what you’ll need to make granola bars:
Sometimes! I like to buy peanut butter and oats in bulk whenever they’re on sale since they keep well for a long time unopened. This really helps me cut down on costs. Some value-sized packs of store-bought granola bars are cheaper than my homemade recipe, but I can guarantee the ingredients aren’t nearly as wholesome. At just $0.72 per bar, these healthy homemade granola bars are good for your wallet and better for your body!
These bars are a great base for all kinds of mix-ins. Try:
Do you have a peanut allergy? Try swapping peanut butter and peanuts for almond butter. If you’re allergic to all tree nuts, try tahini and pumpkin seeds instead!
See how we calculate recipe costs here.
Gather ingredients. In a food processor, process 1 cup pitted Medjool dates (make sure all of them are pitted!) until they form a big ball of “dough”
In a mixing bowl, combine Medjool date “dough”, 1/2 cup chunky peanut butter, 1/4 cup walnuts, 1/2 tsp ground cinnamon, 1/4 tsp sea salt, 1 1/2 cups quick rolled oats, 1/4 cup honey, and 2 Tbsp dark chocolate chips and mix together by hand (it’s going to be sticky!)
Spread the granola bar batter into a lined baking dish and freeze for 1-2 hours until firm but not completely solid.
Remove from freezer. Cut bars into the size and shape you want. These will keep in the fridge in an airtight container for up to one month!
You’ll never buy store-bought granola bars again!
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]]>The post Niçoise Salad appeared first on Budget Bytes.
]]>Niçoise salad is a filling and flavorful salad that traces its origins to Nice, France. The term “Niçoise” literally means, “in the style of Nice”. This tasty salad is chock full of tomatoes, onions, hard-boiled eggs, tuna, green beans, and roasted potatoes and is tossed in a light dressing. It makes a great meal prep lunch for the long week ahead! It’s a classic!
Here’s what you’ll need to make Niçoise salad:
Niçoise salad is pretty flavorful on its own, so I recommend a light dressing like a lemon vinaigrette that helps cut the richness and elevates the flavors. For something a little creamier, try our favorite lemon dill tahini dressing! Our honey mustard sauce pairs well, too!
Niçoise salad is a great vehicle to use up those veggies taking up space in the fridge (or pantry!). I like to add:
I recommend storing the salad separately from the dressing for the best results. The components will keep in separate air-tight containers for up to 3 days in the refrigerator and can be tossed together before serving. If you’re meal prepping, add a bit of everything to your airtight containers and keep the dressing on the side. Then, just grab and go!
See how we calculate recipe costs here.
Choose your favorite salad dressing.
Combine 1/2 Tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp dried dill in a small bowl. Whisk to combine. Quarter the 1/2 lb baby potatoes, toss in the olive oil and herbs.
Air fry 1/2 lb quartered potatoes at 400°F for 15 minutes, shaking halfway through (OR roast the potatoes at 400°F until golden and tender, about 30 minutes.)
Bring 4 cups of water to a rolling boil in a medium pot or large saucepan. Remove any stems from green beans. Blanch 1 cup green beans by tossing them into the boiling water and then turning off the heat. Allow them to sit in the hot water for a very brief period of time, about 3 minutes, until they are bright green. Quickly, transfer them to an ice bath to stop them from cooking any further. Set aside.
Hard boil, peel, and halve 4 eggs. Chop 2 heads of romaine lettuce, halve 1 cup of grape tomatoes, julienne 1/2 a red onion, halve or quarter 7 radishes, peel and chop 1 cucumber, and strain 1/4 cup of olives.
Strain the 2 cans of tuna and break it apart with a fork.
Toss all ingredients together and lightly dress your salad. Finish with a crank of freshly ground pepper and sea salt.
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]]>The post Sheet Pan Pancakes appeared first on Budget Bytes.
]]>I’m not sure if your family loves pancakes as much as mine, but it has now turned into our Saturday morning routine. But flipping and making several batches of regular pancakes takes quite a while. And I have to try and keep the first few batches warm in the oven, while I make the rest of the pancakes. Sheet Pan Pancakes keeps you from having to do that back and forth dance. You can make pancakes for the whole family in one big batch, all on one baking sheet, and customize it with their favorite mix-ins and toppings. It’s honestly genius!
To make these sheet pan pancakes, I used our homemade pancakes recipe as a base foundation and adjusted the measurements to accommodate a larger portion size. Here’s what you’ll need:
My favorite part about making sheet pan pancakes is adding different mix-ins and toppings. I personally love adding fresh fruit, but here are some more topping ideas for you to try:
What I love most about making sheet pan pancakes is that they’re extremely easy to store and freeze for later when you need a quick & easy breakfast. To store, let the pancakes cool completely, then transfer them to an airtight container and refrigerate for up to 3 days.
To freeze, place the cooled pancakes in a freezer safe storage bag, in single layers with parchment paper between the layers to prevent sticking. Freeze for up to 3 months. You can easily reheat frozen pancakes in a toaster or in the microwave until hot.
See how we calculate recipe costs here.
Preheat the oven to 425°F. In a large bowl whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 Tbsp baking powder, and 3/4 tsp salt.
In the same bowl, add in 1 1/2 cups milk, 2 large eggs, 4 Tbsp melted butter, and 1 tsp vanilla extract.
Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix at this point.
Generously coat an 11×17-inch rimmed baking sheet with cooking spray. Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.
Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.
Place the sheet pan in the pre-heated oven and bake for 18-20 minutes or until golden brown.
Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like!
These pancakes are super easy to freeze! Just place the cooled pancakes in a freezer safe storage bag, in single layers with parchment paper between the layers to prevent sticking. Freeze for up to 3 months.
You can easily reheat frozen pancakes in a toaster or in the microwave until hot.
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