Budget Bytes

Garlic Aioli

Jennie Alley — Fri, 03 Jul 2026 13:30:00 +0000

There’s nothing like having a batch of homemade Garlic Aioli in the fridge to make fries, burgers, sammys, wraps, and roasted veggies instantly better. This budget-friendly aioli is made from scratch in a food processor (not just mayo with garlic stirred in!), and it only takes a handful of basic ingredients to pull together. It’s rich, lightly tangy, and balanced with a touch of honey for a sauce that tastes SO much better than store-bought. It only takes 5 minutes, and I love keeping it on hand for anything that needs a creamy, garlicky boost!

A Sauce Worth Making From Scratch

I know aioli sounds a little fancy, but this version is really just simple ingredients, a food processor, and a slow drizzle of oil doing their thing. Aioli traditionally comes from the northwestern Mediterranean and started as a simple garlic-and-oil emulsion (aioli actually means garlic and oil!). Today, a lot of garlic aioli recipes are really more like garlic mayo, and this version is built from scratch with egg and oil blended into a thick, smooth, and glossy emulsion. The fresh garlic makes it unmistakably aioli, the Dijon adds savory flavor and helps the emulsion hold together, and the lemon juice keeps it bright instead of heavy.

I use vegetable oil here because it keeps the flavor mellow and lets the garlic shine. Extra virgin olive oil can turn bitter when blended hard in a food processor, so I don’t use it for this method. The two big things that make this sauce extra creamy are starting with a room-temperature egg and streaming the oil in slowly. Once you see it turn pale, thick, and glossy, you’ll know you nailed it!

Grate the garlic. I grate the garlic directly into the food processor so it blends smoothly into the sauce. This gives you big garlic flavor without crunchy pieces or sharp bits of raw garlic throughout.
Chill before serving if you have time. You can use this garlic aioli right away, but 30 minutes in the fridge gives the garlic time to settle into the sauce and makes the flavor even better!
Try roasted garlic for a sweeter flavor. For a softer, more mellow sauce, swap the raw garlic for roasted garlic. Roasted garlic is sweeter and less sharp, so you can use a few extra cloves if you want a deeper garlic flavor without the bite.

A good aioli is less about effort and more about patience with the oil. The food processor does most of the work here, and these two simple steps help the sauce blend into the thick, glossy texture you’re looking for:

Start with room-temperature ingredients. A room-temperature egg blends more easily with the oil, which helps it emulsify into a smooth, creamy sauce.
Pour the oil in slowly. Keep the food processor running and drizzle the oil in a thin, steady stream. Go slowly and don’t rush it at the beginning. Once you see the mixture turn pale, thicker, and glossy, you can drizzle the oil a little faster.

How to Fix a Broken Emulsion

If the sauce looks loose, oily, or separated, don’t panic. It just means the oil joined the party a little faster than the egg could handle it. The first thing I try is adding 1 teaspoon of ice-cold water while the food processor is running. Sometimes that’s enough to bring everything back together without wasting any ingredients.

If it still doesn’t come together, add one room-temperature egg yolk to a clean food processor bowl and blend it for a few seconds. Then, with the machine running, slowly drizzle the separated aioli back in. It should thicken back up into a smooth, creamy sauce.

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Garlic Aioli

This creamy Garlic Aioli recipe is made from scratch in a food processor with fresh garlic, Dijon, lemon juice, honey, egg, and oil in just 5 minutes!

Course Sauce

Cuisine Mediterranean

Total Cost $1.06 recipe / $0.07 serving

Prep Time 5

Total Time 5

Servings servings (1 Tbsp each)

Calories 127kcal

Author Jennie Alley

Equipment

Food Processor

Ingredients

1 large egg room temperature, $0.12*
2 garlic cloves peeled and grated, $0.18
2 tsp Dijon mustard $0.05
¼ tsp salt $0.02
1 cup vegetable oil 8 oz., $0.60**
1 tsp lemon juice $0.02
1 tsp honey $0.07

Instructions

Gather all of your ingredients.
Place the room-temperature egg in the bowl of a food processor and blend for about 20 seconds to break it down.
Add the dijon mustard, salt, and grate the garlic cloves directly into the food processor. Blend again for another 20-30 seconds until well combined.
With the processor running, very slowly drizzle in the vegetable oil in a thin stream.*** Continue blending until the mixture turns pale, thick, and creamy-about 30 seconds after the oil is fully incorporated.
Add the lemon juice and honey, then blend briefly to combine. Taste and adjust salt or lemon juice as needed.
Transfer to a clean airtight container and refrigerate.**** Use within 4 days for best quality.

See how we calculate recipe costs here.

Notes

*Room-temperature ingredients are important for a smooth, stable emulsion. If needed, place the whole egg in a bowl of warm (not hot!) water for a few minutes before starting. Since this recipe uses raw egg, I highly recommend using a pasteurized egg. Pasteurized eggs are gently heat-treated to reduce the risk of harmful bacteria without cooking the egg, which makes them a better choice for uncooked sauces like this one.

**Use a neutral oil, such as vegetable, canola, or avocado oil, for the smoothest flavor. I don’t recommend extra virgin olive oil for this food processor method because it can turn bitter when blended at high speed.

***Add the oil slowly while blending to prevent the aioli from breaking. Once the emulsion starts forming, you can drizzle slightly faster.

****For a stronger garlic flavor, refrigerate the sauce for 30 minutes before serving.

Nutrition

how to make Garlic Aioli Step-by-Step Photos

Gather all of your ingredients. Having everything ready makes the emulsifying step much easier!

Blend the egg: Add the room-temperature egg to the bowl of a food processor. Blend for about 20 seconds, or until the yolk and white are fully broken down and the mixture looks smooth and slightly foamy. A room-temperature egg blends more easily and helps the sauce emulsify.

Add the mustard and garlic: Add 2 teaspoons Dijon mustard and ¼ teaspoon salt to the food processor. Grate 2 peeled garlic cloves directly into the bowl so the garlic blends in smoothly without leaving large pieces behind. Blend for another 20-30 seconds, or until everything is well combined and the garlic is evenly mixed through.

Make the emulsion: With the food processor running, very slowly drizzle in 1 cup vegetable oil in a thin, steady stream. Don’t rush this step. Adding the oil too quickly can cause the mixture to separate instead of turning creamy. As the oil blends in, the mixture should start to turn pale, thick, glossy, and creamy. Continue blending for about 30 seconds after all the oil has been added.

Add the lemon and honey: Add 1 teaspoon lemon juice and 1 teaspoon honey, then blend briefly just until combined. The lemon juice brightens the flavor, and the honey softens the sharpness from the garlic and Dijon. Taste and adjust with a little more salt or lemon juice if needed.

Serve or store: Transfer the sauce to a clean airtight container and refrigerate. It’ll thicken slightly as it chills. You can enjoy your homemade garlic aioli right away, but chilling it for at least 30 minutes will give you a stronger garlic flavor! Use within 4 days for the best quality.

Serving Suggestions

Garlic aioli works as a dip or spread, so it’s an easy way to make whatever you’re already serving feel a little more special. Keep it simple with fries and potatoes, or use it anywhere you’d normally reach for mayo or ranch:

Fries and potatoes: This is the classic pairing you’ll often see on a restaurant menu! Serve it with fries, tater tots, potato wedges, or crispy roasted potatoes.
Crispy appetizers: Use it as a dip for zucchini fries, onion rings, mozzarella sticks, or any snacky finger food that needs a creamy garlic sauce on the side.
Sandwiches, burgers, and wraps: Spread it onto hamburgers, chicken sandwiches, veggie sandwiches, or wraps instead of plain mayo.
Bowl meals: Add a spoonful to a simple grain bowl with rice or quinoa, roasted vegetables, greens, and chickpeas or grilled chicken. The sauce adds enough richness and flavor that you don’t need much to make a delicious meal!
Roasted or grilled vegetables: Drizzle it over roasted or grilled asparagus, Brussels sprouts, zucchini, roasted cauliflower, or broccoli right before serving. The warm vegetables soften the aioli slightly and make it extra delicious.
Fish and seafood: This sauce is a great swap for tartar sauce with salmon, cod, fish and chips, shrimp, or crab cakes.
Raw veggies: Serve it as a creamy dip with cucumbers, carrots, radishes, bell peppers, or any simple veggie tray.
Salads and pasta salads: Thin it with a little extra lemon juice or cold water to turn it into a creamy garlic dressing for leafy greens or pasta salad.

Storage Instructions

Store homemade garlic aioli in a clean airtight container in the refrigerator for up to 4 days, as per USDA guidance on storing emulsions made with raw pasteurized eggs. Since this recipe is made with raw egg and raw garlic, keep it chilled whenever you’re not using it. Use a clean spoon each time you scoop from the container, and give it a quick stir before serving if it separates slightly during storage.

Room Temperature

Don’t leave this sauce sitting out for extended periods of time. Raw garlic stored in oil at room temperature can create an environment where harmful bacteria can grow, and the raw egg also needs to stay chilled. As a general food safety rule, don’t leave it out for more than 2 hours, or more than 1 hour if the temperature is 90°F or above. I’d keep it refrigerated until you’re ready to serve, then just return it to the fridge after using.

Freezer

I don’t recommend freezing this from-scratch aioli. The egg-and-oil emulsion can separate after thawing, leaving the texture grainy, oily, or broken instead of smooth and creamy.

Try These Creamy Sauces Next:

I’d bring Alabama White Sauce to any cookout when the table needs something different from classic BBQ sauce.
Tzatziki Sauce tastes even better after a short chill, once the lemon, garlic, dill, and yogurt blend together.
Our easy Homemade Tartar Sauce takes just 5 minutes and tastes so much fresher than the bottled kind.

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Homemade Burger Seasoning

Beth Moncel — Wed, 01 Jul 2026 13:30:00 +0000

Whether you’re cooking homemade burgers outside on a grill or inside on the stove, the first step to making a knock-it-out-of-the-park burger is to season it properly. This super simple Homemade Burger Seasoning takes seconds to make, uses budget-friendly spices you probably already have, and gives your patties a smoky, savory, slightly peppery flavor without needing a store-bought mix. I like to sprinkle it over the outside of the patties right before cooking so the seasoning hits the heat first, helps build a flavorful crust, and keeps the burger tender and juicy!

“This is hands down the best burger seasoning I’ve ever had! Amazing and the hubby loved it. Said he felt like he was eating at a restaurant.”

GINGER

The Easiest Way To Season Burgers

I always use this burger seasoning on our homemade hamburgers, but it’s just as useful for chicken burgers, veggie burgers, or any simple patty that needs a little more savory, smoky flavor! The sweet paprika, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and salt all do their own jobs, but the two paprikas make the blend taste more layered by adding an earthy sweetness and a deeper, cookout-style smokiness.

The cooking method brings out different sides of the seasoning, too. On the grill, the smoked paprika plays up that smoky BBQ flavor, cast iron helps the seasoning toast against the hot surface for a deeper savory crust, and a regular skillet still gives the seasoning enough heat to bloom and flavor the patty.

A good burger still starts with the meat, though, and the seasoning should work with it. Fat adds richness and moisture, while salt enhances the savory flavor in the patty, which is why 80/20 ground beef is such a great choice for juicy, flavorful burgers. Leaner patties, like chicken burgers or extra-lean beef burgers, usually need a little more seasoning help because they don’t have as much fat to carry the flavor. I like to sprinkle this blend over the outside of the patties right before cooking instead of mixing it into the raw meat, since too much salt worked directly into the meat can draw out moisture and create a firm, bouncy texture instead of a tender burger.

A little goes a long way! A thin, even coating of seasoning is what you want. If the seasoning is heavily caked on the surface of your burgers, it may taste too salty or leave the outside a little gritty after cooking. I use about ¾ teaspoon per ¼-lb burger, divided between both sides.
Make a bigger batch. This recipe makes about 1 tablespoon of burger seasoning, which is enough for about 4 burgers (¼ lb each). If you want to make more at once, you can adjust the number of servings in the recipe card below, and the ingredient amounts will automatically update!

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Burger Seasoning

Make the best hamburgers ever with this easy homemade burger seasoning recipe that will add flavor and depth to your burgers.

Course Seasoning

Cuisine American

Total Cost $0.20 recipe / $0.05 serving

Prep Time 3

Total Time 3

Servings (about ¾ tsp per burger)

Calories 5kcal

Author Beth Moncel

Equipment

Small Bowl

Ingredients

1 tsp sweet paprika 14g, $0.04*
½ tsp smoked paprika 10g, $0.02*
½ tsp onion powder 12g, $0.04
½ tsp garlic powder 12g, $0.02
¼ tsp black pepper freshly cracked, (10g) $0.04
⅛ tsp cayenne pepper 8g, $0.02
½ tsp salt 4g, $0.02

Instructions

Combine all of the ingredients in a bowl. Use immediately or store in a an airtight container, away from light and heat, until ready to use.
To use the burger seasoning, sprinkle about ¼ to ½ tsp of seasoning over each side of a burger patty before cooking.

See how we calculate recipe costs here.

Video

Notes

*Sweet paprika adds earthy, mild sweetness, while smoked paprika adds a smoky, freshly grilled flavor (even if you cook your burgers inside!). Using both gives this blend more dimension than using one paprika alone.

Keep it savory for better browning. I skipped adding any sugar because it can burn quickly on a hot grill or in a very hot pan, leaving the burger bitter or browned on the outside before it’s cooked through. If you want a sweeter BBQ-style burger, add a small pinch of brown sugar only to the amount of seasoning you’re using that day.

If you want to add some herbs, choose dried herbs over fresh. Dried herbs like oregano, thyme, or parsley distribute more evenly in a seasoning blend and hold up better to high heat. Fresh herbs add moisture, may scorch on the grill, and don’t store well if you’re making a bigger batch, so I prefer using them sparingly as a fresh garnish after cooking.

A hot surface makes the seasoning work harder. Grilling burger patties over open flames gives them a naturally smoky, charred flavor. Because of that, the simple seasonings in this blend work well without overpowering the meat. Cast irons create deep browning and a flavorful crust through direct contact with the pan, which helps savory spices taste richer and more developed. Standard skillets work similarly, though they can create a softer crust since they don’t hold heat as well as cast iron. No matter how you cook them, seasoning the patties evenly and starting with a properly preheated grill/cast iron/skillet will help create the best flavor and crust.

How Much Burger Seasoning to Use:

I suggest using ¾ tsp of this seasoning per ¼ lb. burger patty, but you can add more or less to taste. The recipe makes about 1 Tbsp of burger seasoning, so that should be enough for about four burger patties.

How to Use:

Sprinkle about ¾ tsp of burger seasoning over the outside of each patty, dividing it between both sides, then gently press it onto the surface right before cooking. I prefer seasoning the outside instead of mixing it into the raw meat for the juiciest texture, but you can also stir this blend into recipes (like sloppy joes or stews) when you want a seasoning shortcut.

Season the patties right before cooking for the juiciest texture. If you want a slightly better crust, season the outside of the patties and let them rest uncovered in the refrigerator for up to 1 hour before cooking to create a slight dry-brining effect.

Nutrition

How to Make burger seasoning Step-by-Step Photos

Gather all of your ingredients.

Combine: Add 1 tsp sweet paprika, ½ tsp smoked paprika, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp black pepper, ⅛ tsp cayenne, and ½ tsp salt to a small bowl. If any of the spices are clumpy, break them up with a fork so the seasoning mixes evenly.

Stir using a fork until the blend looks evenly combined, and you don’t see streaks of one spice sitting in the bowl unmixed.

To season burgers, sprinkle about ¾ teaspoon of burger seasoning over each patty, dividing it between both sides. Gently press the seasoning onto the surface so it sticks without compacting the meat. This gives the patty an even layer of flavor and helps the seasoning stay put when it hits the hot pan or grill, without making the outside taste overly salty or gritty.

Serving Suggestions

This simple burger seasoning is great on more than just classic beef burgers. I use it anywhere I want a savory, cookout-style flavor without pulling out a bunch of separate spices, especially when the rest of the meal is already simple and just needs a little flavor boost. For burgers, try it on my black bean burgers for a vegetarian patty with extra smoky flavor, or sprinkle it over these turkey burgers since leaner patties can benefit from a little more seasoning help. It’s also delicious on smash burger tacos because the seasoning hits the hot pan directly and helps create those browned edges.

For easy sides, I’ll swap the seasonings in these oven baked steak fries for 1 tablespoon of this burger seasoning, or toss it with grilled vegetables for a delicious (and EASY!) summer side. You can also think outside the burger bun and use this blend in sloppy joes, shredded beef, meatballs, or pulled pork for a super quick seasoning shortcut.

This recipe makes around 1 tablespoon of seasoning, but I love making a large batch to make my life easier and save time. Store leftover hamburger seasoning in an airtight container and place it in a cool, dry spot like a pantry or cupboard. It should be good for about 6 months. After 6 months, it starts to lose its potency and become less flavorful. Make sure to give leftovers a small shake or stir, as some heavier seasonings may have settled at the bottom.

Try These Homemade Seasoning Recipes Next:

This Homemade Fajita Seasoning gets its warm, smoky flavor from chili powder, cumin, smoked paprika, and garlic powder.
Homemade Taco Seasoning makes enough to replace one store-bought packet, which is perfect for taco night without an extra grocery run.
I like making this Homemade Cajun Seasoning because you can adjust the cayenne and keep the heat exactly where you want it.

Smash Burgers

$11.85 recipe / $2.96 serving

Ranch Turkey Burgers

$10.12 recipe / $2.53 serving

Marinated Portobello Mushroom Burgers

$5.68 recipe / $2.84 serving

Sliders

$11.44 recipe / $1.91 serving

Our Homemade Burger Seasoning recipe was originally published 5/22/23. It was retested, reworked, and republished to be better than ever 7/1/26.

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Chicken Sliders

Melissa Nolan — Mon, 29 Jun 2026 13:30:00 +0000

If there’s a tray of warm Chicken Sliders at a party, potluck, or game day spread, you can pretty much guarantee I’m heading straight for it. These easy chicken sliders are made with sweet Hawaiian rolls stuffed with a creamy rotisserie chicken filling, plenty of cheddar cheese, and a savory seasoned butter topping. They bake in about 30 minutes until warm, melty, and golden. The cream cheese keeps the filling rich and creamy, while the buttery topping and soft rolls make every slider irresistible for feeding a group.

My Favorite Easy Dinner for a Crowd

I start this recipe with the same sweet Hawaiian rolls I use in my classic sliders, but this time I swap the ground beef filling for pulled chicken mixed with red onion, cream cheese, mayo, and seasonings. Then I cover the chicken filling with cheddar cheese, sandwich it between the rolls, brush on a melted Dijon-Worcestershire butter topping, and warm everything in the oven to golden, melty perfection.

These chicken sliders are so worth making when you need something actually easy and crowd-friendly for dinner, 4th of July, or a casual potluck. They’re quick to make and sturdy enough for people to grab straight from the tray. For the simplest prep, I start with chilled rotisserie chicken and shred it before mixing the filling. The one I found in the refrigerated prepared meats section at my local Walmart was cheaper than the hot rotisserie chicken AND SNAP-approved at my store (making this shortcut extra budget-friendly!)

Keep the rolls attached when slicing. Use a serrated knife to slice the Hawaiian rolls in half horizontally, almost like one big sandwich. Keeping them connected makes the rolls easier to fill, bake, and cut into neat little pull-apart sandwiches.
Shred the chicken into smaller pieces. I like the chicken pulled or chopped small enough to mix evenly with the mayo, cream cheese, red onion, and seasonings. Smaller pieces make the filling easier to spread and help every slider get some of the creamy chicken filling.
Customize the filling if you want. I kept this filling simple and creamy, but you can add celery, pickles, relish, bacon, bell peppers, mustard, hot sauce, or your favorite herbs and spices. Just avoid adding too many wet ingredients at once, since a looser filling can make the rolls soften faster.
Cover first, then uncover. The foil is important because it helps the chicken filling heat through and the cheddar melt before the tops of the rolls get too dark. Removing the foil for the last 10 minutes gives the butter mixture time to toast the tops until they’re golden, savory, and lightly crisp around the edges.

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Chicken Sliders

These easy Chicken Sliders are made with Hawaiian rolls, creamy rotisserie chicken filling, cheddar cheese, and a savory butter topping. Ready in 45 minutes!

Course Appetizer, Main Course

Cuisine American

Total Cost $9.42 recipe / $1.57 serving

Prep Time 15

Cook Time 30

Total Time 45

Servings servings (2 each)

Calories 594kcal

Author Melissa Nolan

Equipment

9×11'' Oven Safe Dish
Medium Bowl
Small Bowl

Ingredients

Chicken Sliders

nonstick cooking spray $0.01
12 Hawaiian sweet rolls $2.68
1 lb. rotisserie chicken shredded, (about 4 cups) $3.97*
¼ red onion small dice (about ¼ cup, 60g) $0.26
½ cup mayonnaise 135g, $0.57**
2 oz. cream cheese softened, $0.49**
½ tsp salt $0.02
¼ tsp black pepper freshly cracked, $0.04
½ tsp garlic powder $0.02
1 cup cheddar cheese grated, (100g) $0.79***

Butter Topping

2 Tbsp butter melted, $0.22
1 Tbsp Dijon mustard $0.07
1 Tbsp Worcestershire sauce $0.05
1 Tbsp everything bagel seasoning $0.23****

Instructions

Gather and prepare all ingredients. Preheat your oven to 350°F and grease a 9×11” baking dish.
Slice the rolls in half lengthwise and place the bottom half in the baking dish.
In a medium bowl, combine the shredded chicken, diced red onions, mayonnaise, cream cheese, salt, pepper, and garlic powder.
Layer the chicken mix evenly on the bottom of the Hawaiian rolls.
Top the chicken evenly with the cheddar cheese.
In a small bowl, stir together the melted butter, Dijon mustard, Worcestershire sauce, and everything bagel seasoning.
Place the top of half of the Hawaiian rolls on the chicken and cheese. Using a brush, evenly cover the top rolls with the melted butter mixture.
Cover the dish with aluminum foil.
Place the dish on the center rack in the oven and bake for 20 minutes, then remove the aluminum foil and continue cooking for an additional 10 minutes.

See how we calculate recipe costs here.

Notes

*I used a whole chilled rotisserie chicken found in the refrigerated prepared meats section of my local Walmart. It’s cheaper than the hot rotisserie chicken and SNAP approved. You can also use 1lb. of our crockpot shredded chicken, leftover baked chicken breasts, or even grilled chicken.

**You can substitute the mayo or cream cheese with sour cream or plain yogurt for a tangier flavor. You can also omit either and make it a drier, less-creamy tasting chicken filling.

***I love cheddar and think it goes well with these easy chicken sliders. You can also use provolone, mozzarella, or your favorite melty cheese.

****Everything bagel seasoning is a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and salt. If you don’t have it, swap in your favorite herb or spice blend, or keep it simple with just sesame seeds or poppy seeds.

The meat from one rotisserie chicken can weigh over one pound, so make sure to utilize any extra in another recipe! I’ve shared some ideas for using leftover rotisserie chicken under the step-by step photos below.

Nutrition

how to make Chicken Sliders Step-by-Step Photos

Gather and prepare all ingredients. Preheat the oven to 350°F and lightly grease a 9×11-inch baking dish with nonstick cooking spray.

Prep the rolls: Keep the 12 Hawaiian sweet rolls connected, then slice them in half horizontally with a serrated knife. Place the bottom half of the rolls into the prepared baking dish, cut side up. If any of the rolls do disconnect, don’t worry! Just try to keep them snug together in the baking dish so the filling stays tucked inside.

Make the chicken filling: Add 1 lb. rotisserie chicken (shredded) to a medium bowl with ¼ red onion, finely diced, ½ cup mayonnaise, 2 oz. softened cream cheese, ½ tsp salt, ¼ tsp pepper, and ½ tsp garlic powder. Stir until the chicken is evenly coated and the mixture looks creamy. The softened cream cheese should blend into the mayo without leaving big lumps.

Layer the chicken filling: Spread the chicken mixture evenly over the bottom half of the rolls, pushing it to the edges so every slider gets plenty of filling. Try to keep the layer even rather than mounded in the center so the tops sit flat and the sliders are easier to slice.

Make it cheesy: Sprinkle 1 cup shredded cheddar cheese evenly over the chicken mixture. The cheese should cover most of the surface. This helps the rolls and filling stick together once baked.

Make the buttery topping: In a small bowl, stir together 2 Tbsp melted butter, 1 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, and 1 Tbsp everything bagel seasoning until combined. The mixture will look glossy and speckled with seasoning.

Add the topping: Place the top half of the Hawaiian rolls over the chicken and cheese. Brush the butter mixture evenly over the tops of the rolls, letting some of the seasoning settle into the creases between each slider.

Cover the dish: Cover the baking dish with aluminum foil. This helps the cheese melt and the centers warm through without over-browning the tops too quickly.

Bake: Bake on the center rack for 20 minutes, or until the sliders are hot in the middle and the cheese is melted. Remove the foil and bake for another 10 minutes, until the tops are golden, glossy, and lightly crisp around the edges.

Let them rest for a few minutes before slicing. This gives the creamy chicken filling a chance to settle slightly, so the sliders are easier to pull apart and serve. Enjoy!

I think these shredded chicken sliders are best served fresh because the rolls start to soften the longer they sit with the creamy filling. If you want to get ahead, mix the chicken filling, shred the cheese, and stir together the butter topping. Store everything separately in the fridge for a day or two, then assemble and bake right before serving. Just remelt the butter topping before brushing it over the rolls.

If you don’t need all 12 sandwiches, cut the recipe in half and bake 6 rolls in a smaller baking dish. Use half the filling ingredients and half the buttery topping. The bake time should stay close to the same, but check a few minutes early since smaller pans can heat a little faster.

Serving Suggestions

I count two chicken sliders as a serving when I’m pairing these with a few sides, especially if I’m making them for dinner or bringing them to a gathering. They’re best served fresh while the cheese is melty and the tops are still buttery. I like pairing them with a cold, make-ahead side to keep the rest of the meal easy!

These sliders are great with a pasta salad for a classic potluck combo, or you can serve them with spinach orzo salad if you want something a little lighter, tangier, and more herby alongside the cheesy chicken. The lemony tahini dressing in our roasted cauliflower salad works especially well with the savory chicken sliders, and it can also be served warm or cold, depending on how you want to make the meal work. Chips, pickles, raw veggies, or a simple slaw would also be great if you’re keeping things extra low-effort.

One rotisserie chicken can easily give you more than the 1 lb. of shredded chicken needed for these sandwiches, so don’t let the extra go to waste! Pull the meat from the bones, then refrigerate the extra in an airtight container for another meal.

I’ll be using my extra rotisserie chicken to make our traditional chicken salad⁠ for an easy meal-prep lunch. If you don’t have the full amount of chicken called for in the recipe, just reduce the dressing and add-ins. These chicken kale Caesar wraps⁠ are another great option because a little chicken goes a long way once it’s wrapped up with kale, Caesar dressing, and a tortilla. Or tuck the leftovers into our spinach artichoke quesadillas⁠. You don’t need loads of chicken for those because the spinach, artichokes, and cheese already make them filling and delicious! See all our recipes for leftover chicken for even more ideas.

Storage & rEHEATING

While these chicken sliders are best the day they’re baked, I’d still enjoy any leftovers as a quick lunch or snack! Store them, once cooled, in an airtight container in the refrigerator for 3-4 days. Just know the rolls will soften the longer they sit.

Reheating

For the best texture, reheat leftovers in the oven at 350°F until warmed through. Cover them loosely with foil first so the tops don’t over-brown before the filling is hot, then uncover for the last few minutes. You can also microwave individual sliders in short bursts, but the rolls will turn out much softer.

Freezing

I don’t recommend freezing baked chicken sliders. The creamy chicken filling and soft Hawaiian rolls don’t thaw with the best texture, and the sliders can turn soggy once reheated. If you want to plan ahead, freeze plain shredded cooked chicken instead, then thaw it and mix the filling fresh before baking.

Try These Slider Recipes Next!

These ground beef Sliders use simple pantry seasonings like Worcestershire, garlic powder, and paprika for classic burger flavor.
These Ham and Cheese Sliders only need 10 minutes of prep, which is exactly what I want for a party tray!
I’d make these BBQ Bean Sliders when I want smoky BBQ flavor without slow cooking a big piece of meat.
Turkey Sliders turn leftover turkey, cranberry sauce, Swiss cheese, and Hawaiian rolls into a cozy pull-apart meal.

Classic Southern Style Potato Salad

$5.43 recipe / $0.68 serving

Buffalo Wings

$12.24 recipe / $3.06 serving

Deviled Eggs

$1.21 recipe / $0.20 serving

Cowboy Caviar

$6.59 recipe / $0.66 serving

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Best Pasta Salad Recipes

Marsha McDougal — Sat, 27 Jun 2026 13:30:00 +0000

Pasta salads are one of my favorite recipes to make during the warm summer months. Primarily because I’m a huge pasta lover, but also because I love the combination of chilled pasta mixed with veggies and covered in a tangy vinaigrette dressing. These pasta salad ideas are extremely versatile, easy to make, and they hold up very well in the fridge, which makes them perfect for leftovers. And these recipes make pretty large servings, so they’re great for parties, potlucks, and cookouts too!

These cold salad ideas are made with a range of typical pasta types, as well as orzo, cous cous, and noodles. So every pasta gets its time to shine! Short pasta shapes work best, but they’re pretty interchangeable in these salads, so don’t be shy!

Here I’ve gathered 27 of the best pasta salad recipes for you to enjoy at your next family gathering, or simply all by yourself – no judgment here. 😉

1. Pasta Salad

Pasta Salad

This easy Pasta Salad is full of fresh flavors and tossed in a zesty Italian dressing. It will be the star at your next BBQ or summer cookout!

4.70 from 10 votes

$13.44 recipe / $1.34 serving Get the Recipe

When I talk about pasta salads, this classic pasta salad recipe is what I’m thinking of! It’s filled with fresh veggies and a zesty Italian dressing. Ideal for any family gathering or cookout, it induces satisfied smiles and enthusiastic “yums” every time!

2. Summer Vegetable Pasta Salad

Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.

4.70 from 43 votes

$10.21 recipe / $1.02 serving Get the Recipe

This summer vegetable pasta salad is my go-to when I want a big, cooling bowl of bowties, crunchy broccoli, zucchini, squash, roasted red peppers, and tangy red wine vinaigrette. It also holds up in the fridge, so it’s great for cookouts, potlucks, or easy lunches all week!

3. Orzo Pasta Salad

Orzo Pasta Salad

This light & fresh Orzo Pasta Salad is full of colorful veggies and a delicious homemade dressing. Perfect for BBQs or meal prep it for the week!

4.75 from 8 votes

$9.99 recipe / $1.24 serving Get the Recipe

This orzo salad is a bright and flavorful delight for the taste buds! The tiny pasta, crisp bell peppers, tomatoes, sweet corn, and dried cranberries all get tossed in a bright homemade vinaigrette.

4. Tomato MOzzarella Pasta Salad

Tomato Mozzarella Pasta Salad

This Tomato Mozzarella Pasta Salad with homemade Parmesan Balsamic Vinaigrette is the perfect light and fresh summer meal. Perfect for potlucks!

4.94 from 33 votes

$8.59 recipe / $1.43 serving Get the Recipe

Our tomato mozzarella pasta salad is basically Caprese salad on a budget, with tender pasta, juicy tomatoes, mozzarella, and a creamy Parmesan balsamic vinaigrette. I like it for hot days because it’s light, refreshing, and easy to make ahead.

5. Lemony Cucumber Couscous Salad

Lemony Cucumber Couscous Salad

Lemony Cucumber Couscous Salad is a light, fresh, and vibrant pasta salad perfect for any summer meal.

4.73 from 83 votes

$6.46 recipe / $1.08 serving Get the Recipe

This lemony cucumber couscous salad is one I’d bring to every summer BBQ, mostly because pearl couscous has the best bouncy texture, and fresh lemon zest makes the whole bowl taste extra bright. It also keeps well for days, which is always helpful!

6. Tortellini Salad

Tortellini Salad

This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. The best part: you can put it together in minutes!

4.89 from 17 votes

$14.41 recipe / $1.20 serving Get the Recipe

Tortellini salad gives you built-in cheesy pasta flavor, so the fresh vegetables, herbs, greens, and zesty vinaigrette don’t have to work hard to make it delicious. It feeds a crowd and comes together in about 15 minutes.

7. Tuna Pasta Salad

Classic Tuna Pasta Salad

This Classic Tuna Pasta Salad is cool, creamy, and filling enough to be a meal on its own. It’s easy to make with tender pasta, canned tuna, sweet peas, and a simple dressing for lunches, potlucks, or hot summer nights.

4.87 from 29 votes

$4.04 recipe / $0.67 serving Get the Recipe

This tuna pasta salad is cool, creamy, and hearty enough for lunch, with mini shells, canned tuna, sweet peas, and a tangy dressing. I like how the shells catch the tuna and dressing, so every forkful feels extra satisfying.

8. Dill Pickle Pasta Salad

Dill Pickle Pasta Salad

This Dill Pickle Pasta Salad is loaded with crunchy pickles, cheddar, bacon, and a creamy homemade dressing. Tangy, fresh, and perfect for BBQs or picnics!

5 from 3 votes

$4.46 recipe / $0.56 serving Get the Recipe

Dill pickle pasta salad is unapologetically for pickle people, with chopped pickles, pickle juice in the creamy dressing, sharp cheddar, bacon, and red onion. I’d make it ahead so all that tangy dill flavor has time to settle in.

9. Ditalini Pasta Salad

Ditalini Pasta Salad

This easy Ditalini Pasta Salad is packed with roasted summer veggies, tossed in pesto, and finished with a sprinkle of feta. Delicious & meal prep friendly!

4.67 from 3 votes

$8.67 recipe / $1.08 serving Get the Recipe

This ditalini pasta salad tastes like summer in a bowl, with tiny pasta tubes, golden roasted zucchini, bell pepper, eggplant, pesto, and a little feta. I like that store-bought pesto keeps it easy, but homemade can be even more budget-friendly.

10. Summer Sweet Corn Salad

Summer Sweet Corn Salad

This Sweet Corn Salad combines fresh corn, crisp vegetables, creamy avocado, pasta shells, and a tangy lemon vinaigrette for a simple and refreshing side dish.

4.80 from 20 votes

$7.76 recipe / $0.97 serving Get the Recipe

Fresh sweet corn on the cob is one of the best parts about summer. Take advantage of the season and make this summer sweet corn salad with a simple and fresh lemon-Dijon vinaigrette!

11. Macaroni Salad

Macaroni Salad

Macaroni Salad is an easy and inexpensive classic for potlucks, summer BBQs, or an easy side dish for dinner.

5 from 10 votes

$3.50 recipe / $0.44 serving Get the Recipe

Macaroni salad is the classic creamy cookout side for a reason, and this one keeps it crunchy AND colorful with celery, bell pepper, red onion, hard-boiled eggs, and sweet pickle relish. I’ll happily tuck this next to burgers, veggie skewers, or basically any summer dinner.

12. Elote (Street Corn) Pasta Salad

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!

5 from 4 votes

$5.53 recipe / $0.69 serving Get the Recipe

Our elote pasta salad brings smoky street corn flavor to a budget-friendly pasta salad with charred frozen corn, poblano, chipotle, lime, creamy dressing, and queso fresco. I’m all for a BBQ side that tastes this bold and still costs just a few bucks!

13. Antipasto Pasta Salad

Antipasto Pasta Salad

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

5 from 2 votes

$15.77 recipe / $1.42 serving Get the Recipe

Antipasto pasta salad turns the snacky Italian platter idea into a hearty bowl with pasta, cured meats, cheese, olives, artichokes, mozzarella, and zesty dressing. It’s a smart way to use leftover party nibbles and still end up with a proper lunch.

14. BLT Pasta Salad

BLT Pasta Salad

This BLT pasta salad recipe is the perfect summer meal! It's easy to make, full of flavor, and perfect for a potluck or picnic.

4.81 from 21 votes

$9.48 recipe / $1.18 serving Get the Recipe

A big bowl of this BLT pasta salad gives you the creamy, tomatoey, bacony flavor of the sandwich in a cold summer salad. The creamy ranch pasta salad dressing is my favorite part of this simple recipe!

15. Cold Peanut Noodle Salad

Cold Peanut Noodle Salad

This Cold Peanut Noodle Salad with homemade peanut lime dressing is the perfect meal prep for summer! No reheating necessary.

4.84 from 122 votes

$5.30 recipe / $1.33 serving Get the Recipe

Cold peanut noodle salad is the no-reheat meal prep I want when lunch needs to feel fresh but still filling. The peanut-lime dressing is sweet, tangy, creamy, and so very good with crunchy cabbage, carrots, cilantro, green onions, and peanuts.

16. Zucchini and Orzo Salad

Zucchini and Orzo Salad with Chimichurri

Zucchini and Orzo Salad with Chimichurri is a fresh summer salad that makes the perfect fresh and zesty side dish for summer grilling.

4.69 from 22 votes

$6.52 recipe / $1.63 serving Get the Recipe

Our zucchini and orzo salad is a quick 35-minute summer side with tender pasta, juicy tomatoes, and a bright chimichurri dressing that wakes everything up.

17. Broccoli Pasta Salad with Tomato Vinaigrette

Broccoli Pasta Salad with Tomato Vinaigrette

This Broccoli Pasta Salad features a tangy homemade vinaigrette, nutty sunflower seeds, and creamy-salty feta.

4.75 from 24 votes

$4.67 recipe / $1.17 serving Get the Recipe

Calling all broccoli lovers! This easy and delicious broccoli pasta salad features a homemade tomato vinaigrette dressing and lots of creamy feta cheese. I like that the rotini grabs the dressing in all those little twists!

18. Pizza Pasta Salad

Italian Pizza Pasta Salad

Repurpose your leftover pizza toppings into this deliciously simple Italian style pizza pasta salad. Including a simple homemade Italian dressing!

4.75 from 16 votes

$7.98 recipe / $1.00 serving Get the Recipe

This pizza pasta salad is the easiest way to turn leftover pizza toppings into a fridge-friendly lunch. Our one is made with pepperoni, mozzarella, peppers, olives, onion, banana peppers, and Parmesan Italian dressing, but use whatever ingredients you have on hand!

19. Greek Chicken Pasta Salad

Greek Chicken Pasta Salad

Greek Chicken Pasta Salad is the perfectly refreshing and filling summer meal with its medley of vegetables and tangy lemon garlic dressing.

4.61 from 64 votes

$10.67 recipe / $2.66 serving Get the Recipe

Turn your pasta salad into a full meal with this Greek chicken pasta salad recipe. The chicken gets marinated in half of the tangy dressing, giving it an extra boost of flavor!

20. Big Kale Pasta Salad

BIG Kale Pasta Salad

This Big Kale Pasta Salad is the perfect fast and filling summer lunch, packed with flavors, textures, and colors. Great for meal prep!

4.90 from 19 votes

$7.88 recipe / $1.31 serving Get the Recipe

This hearty, delicious, big kale pasta salad is a cold meal salad I’d happily eat for lunch all week. The kale is massaged until tender, then tossed with pasta, chickpeas, grape tomatoes, red onion, Parmesan, and balsamic vinaigrette. And because kale holds up beautifully in the fridge, the leftovers are actually something to look forward to!

21. Sweep The Kitchen Pasta Salad

“Sweep the Kitchen” Pasta Salad

Throw together meals like this “Sweep the Kitchen” Pasta Salad are my favorite way to use up leftovers in the kitchen. Easy, versatile, and never boring!

4.86 from 7 votes

Get the Recipe

Got some leftover veggies in the fridge? Give this Sweep The Kitchen pasta salad a try! Use what you already have available and add a simple dressing or diced chicken if you want to make it a complete meal!

22. Italian Orzo Pasta Salad

Italian Orzo Salad

Filling enough to serve as a light meal, but light enough to act as an easy side dish, this Italian Orzo Salad is a versatile addition to your weekly meal prep.

4.78 from 18 votes

$8.77 recipe / $2.19 serving Get the Recipe

A little pasta, a lot of vegetables, and maybe some beans make the best combos for pasta salads. This Italian orzo salad is no exception. It’s perfect as a side dish and also great as a light meal.

23. Grilled Vegetable Pasta Salad

Grilled Vegetable Pasta Salad

This classic summer Grilled Vegetable Pasta Salad features smoky fire licked vegetables and a homemade creamy balsamic vinaigrette.

4.84 from 25 votes

$9.65 recipe / $1.21 serving Get the Recipe

Grilled vegetable pasta salad gets so much flavor from smoky, fire-licked vegetables and a creamy balsamic vinaigrette. I love that the flavor deepens even more in the fridge, making tomorrow’s lunch even better than today’s.

24. Spinach and Orzo Salad with Balsamic Vinaigrette

Spinach Orzo Salad

A quick homemade balsamic vinaigrette makes this simple Spinach and Orzo Salad extra special. Serve as a light lunch or a side with dinner.

4.78 from 27 votes

$8.27 recipe / $2.06 serving Get the Recipe

This simple spinach and orzo salad packs in a lot of flavor from the sun-dried tomatoes, creamy feta cheese, and the homemade balsamic vinaigrette dressing. It works great as a light lunch or the perfect side to those summer BBQ cookouts!

25. Lemon Dill Greek Pasta Salad

Creamy Lemon Dill Greek Pasta Salad

Creamy Lemon Dill Greek Pasta Salad is packed with bold flavors and fresh vegetables, making it a delicious light lunch.

4.87 from 29 votes

$10.40 recipe / $1.73 serving Get the Recipe

Fresh, zesty, and easy on the budget, this cucumber dill pasta salad is ready in about 30 minutes, so lunch is ready fast. It’s packed with pasta, cucumber, tomatoes, artichokes, feta, and a creamy yogurt dill dressing. The lemony, garlicky flavor makes it hard not to sneak a forkful from the fridge.

26. Butternut Squash Pasta Salad

Butternut Squash Pasta Salad

This butternut squash pasta salad is both sweet and savory with parmesan cheese and sweet-tart cranberries.

4.41 from 5 votes

$8.46 recipe / $1.06 serving Get the Recipe

I usually save this butternut squash pasta salad for the fall, when fresh butternut squash is in season and readily available at the market. Paired with sage, dried cranberries, and Parmesan, it has a cozy autumn flavor. I like orecchiette pasta for this salad!

27. Pepperoni Pasta Salad

Pepperoni Pasta Salad

Pepperoni’s rich and peppery bite is the perfect contrast to mild spinach, mozzarella, and pasta in this Pepperoni Pasta Salad.

4.55 from 11 votes

$7.31 recipe / $1.22 serving Get the Recipe

This pasta salad with pepperoni is heavy on the salad side, with plenty of fresh greens and vegetables in the mix. It’s a great option when I want a relatively healthy lunch that helps me clear out my fridge!

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Our Zucchini recipes was originally published 6/2/23. We have updated it to be the best it can be and republished 6/27/26.

The post Best Pasta Salad Recipes appeared first on Budget Bytes.

Blueberry Cookies

Jess Rice — Fri, 26 Jun 2026 13:30:00 +0000

These Blueberry Cookies are one of my favorite summery treats, and because they start with frozen blueberries, I can enjoy them any time of year. But let me tell you, they’re still one of the best ways to celebrate farmers market season and the warm summer nights. This easy no-chill cookie recipe makes 3 dozen chewy, jammy cookies with brown sugar, white chocolate chips, and just the right amount of cinnamon for a cozy-sweet blueberry flavor. These beauties are summer vacation in cookie form! Get ready for your new favorite way to use blueberries.

Soft and Chewy Blueberry Cookies

These blueberry cookies remind me of long summers as a kid growing up in New England. They really are a special treat; I love it when food evokes such strong (happy!) memories. They’ve got the soft, chewy center I want in a homemade cookie, little pockets of juicy blueberry, creamy white chocolate chips, and a hint of cinnamon that makes the berries taste even sweeter and fuller.

I get the best texture when the blueberries go into the dough fully frozen, even when I’m starting with fresh berries from the farmers’ market or grocery store. The colder, firmer berries are much easier to fold in without smashing. This means the dough doesn’t turn too wet or streaky before it hits the oven. They still bake into those jammy little pockets, but the cookies hold their shape better and stay chewy instead of spreading too much. If you’re in a fruity cookie mood, my strawberry cookies are another fun one to try next!

Keep the blueberries fully frozen. Add them to the dough straight from the freezer. If you’re starting with fresh berries, fully freeze them first before using! Soft or thawed blueberries can burst as you fold them in, making the dough too wet and turning it blue or purple before baking.
Fold gently once the berries go in. I use a spatula instead of a hand mixer so the blueberries and white chocolate chips stay mostly intact. A few blueberry streaks are totally fine, but crushed berries throughout the dough can make the cookies bake up wetter than you want.
Don’t overmix after adding the flour. Mix just until the dry ingredients disappear and a sticky dough forms. Overmixing develops the gluten in the flour, which can make the cookies tougher instead of soft and chewy.
Watch the edges, not just the timer. These cookies are done when they’ve spread, and the tops or edges are just starting to turn lightly golden. I like to pull them on the earlier side because the centers keep setting as they cool, which gives you a softer, chewier cookie.
Bake the dough right away. Like I mention in my peaches and cream cookies, I don’t recommend making this cookie dough ahead once the fruit is folded in. Even though the berries start frozen, they’ll thaw as the dough sits and release extra juice. This can make the dough too wet and affect how the cookies spread and bake.
Make them bakery-style! For bigger, coffee shop-style cookies, stack two scoops of dough on top of each other, gently press them together, and leave extra room between each cookie on the baking sheet. This makes fewer cookies, so it’s less budget-friendly per serving, but they still cost way less than buying giant cookies from a bakery or coffee shop (and they make such a fun homemade gift!)

If you’ve ever wondered why cookie recipes don’t tell you to add everything to the bowl at once, this is why. I know it’s tempting to skip it, but taking a few minutes to mix the butter and sugars makes a big difference in the final texture. Here’s what’s happening in the bowl:

Creaming creates tiny air pockets. As the sugar is beaten into the softened butter, it creates tiny air pockets throughout the dough. When the cookies hit the oven, the baking powder releases carbon dioxide, which expands into those pockets, helping the cookies bake up softer, thicker, and less dense.
Sugar starts dissolving into the butter. Creaming allows the sugar to dissolve into the butter rather than remaining gritty in the dough. That helps the cookies bake more evenly, with soft centers and edges that don’t spread too quickly.
It gives the egg a smoother base to blend into. Butter is mostly fat, and eggs add liquid, so they need a little help to emulsify (combine) into one smooth mixture. When the butter and sugar are creamed first, the egg and vanilla mix in more cleanly, making the dough smooth instead of separated.
The flour can be mixed gently. Once the flour is added, overmixing can make cookies tough. I like to get the butter, sugar, egg, and vanilla properly combined first, then mix the flour in little by little just until the dough comes together.

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Blueberry Cookies

These easy Blueberry Cookies are soft, chewy, and jammy with frozen blueberries, white chocolate chips, and a hint of cinnamon. No chilling needed!

Course Dessert

Cuisine American

Total Cost $4.77 recipe / $0.13 serving

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies (1.25oz cookie scoop)

Calories 97kcal

Author Jess Rice

Cost $4.77

Equipment

2 Large Cookie Sheets
Parchment Paper
Mixing Bowls
Hand Mixer
1.25 oz Cookie Scoop

Ingredients

10 Tbsp salted butter (1 stick + 2 Tbsp) softened, $1.17
1 cup light brown sugar packed, $0.68
½ cup granulated sugar $0.17
2 cups all-purpose flour $0.24
1 tsp sea salt $0.05
1 tsp baking powder $0.04
1 large egg $0.12
½ tsp cinnamon $0.04*
1 tsp vanilla extract $0.65
½ cup frozen blueberries $1.04**
¼ cup white chocolate chips $0.57

Instructions

Gather ingredients and preheat oven to 350℉. Prepare 2 large cookie sheets with parchment.
Combine room temperature butter, brown sugar, and granulated sugar in a large mixing bowl and mix until creamy and well-combined.
In a separate bowl, combine flour, salt, and baking powder. Whisk until combined.
Beat together the large egg, cinnamon, and vanilla extract. Add it to the creamed butter and sugar. Mix with a hand mixer until combined.
Little by little, add some of the dry flour mixture to the wet mixture until a sticky dough forms and all of the flour mixture has been used up.
Gently fold in the frozen blueberries and white chocolate chips.
Using a cookie scoop (I use a 1.25 oz. cookie scoop), portion out cookies on the lined baking sheets, leaving 2 inches of space between cookies.
Baking in the middle rack of 350℉ oven for 15-20 minutes, or until the cookies have spread out and have just a touch of golden color around the edges. (In my oven, they took 15 minutes. In the Budget Bytes oven, they took 20 minutes!) I like my cookies a little chewy, so I pull them right when I start to see them looking a little golden on the tops or edges.
Transfer to a cooling rack and let cool 10-15 minutes before you enjoy!

See how we calculate recipe costs here.

Notes

*The cinnamon didn’t make it into my ingredient photo, but it’s a must! It really makes the flavor of the blueberries shine, so don’t forget it.

**Make sure your blueberries (even if you’re using fresh) are fully frozen when you add them to the dough! If they are soft, they will squish as you fold them in and the dough will become too wet. I like to use the big bags of Wyman’s wild blueberries for these cookies because the berries are a bit smaller and easier to handle, but any variety of blueberry will do. I can find these berries at both my local Kroger and Walmart with ease.

For the best results, follow the mixing steps in order. Cream the butter and sugars together first, then add the egg, cinnamon, and vanilla. Only then should the remaining dry ingredients be added. This creates the best blueberry cookies with a soft, chewy middle and lightly crisp edges!

Add a few extra white chocolate chips on top: To achieve showstopping, beautiful cookies, press a couple of extra white chocolate chips into the top of each ball just before baking!

Make the dough fresh: I don’t recommend refrigerating the mixed dough once the blueberries are folded in, because the berries can thaw and release juice.

Nutrition

how to make Blueberry Cookies step-by-step photos

Gather all your ingredients and preheat the oven to 350°F. Also line 2 large cookie sheets with parchment paper.

Cream the butter and sugars: Add 10 Tbsp salted butter (1 stick + 2 Tablespoons) softened to room temperature), 1 cup packed light brown sugar, and ½ cup granulated sugar to a large mixing bowl. Beat until the mixture looks creamy, fluffy, and well combined, scraping down the sides of the bowl as needed.

Combine the dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp sea salt, and 1 tsp baking powder until evenly combined. This helps the salt and baking powder distribute evenly through the dough.

Add the egg and flavorings: In a small bowl, beat together 1 large egg, ½ tsp cinnamon, and 1 tsp vanilla extract. Pour the egg mixture into the creamed butter and sugar, then mix with a hand mixer until smooth and combined. The dough will smell sweet and lightly spiced from the cinnamon and vanilla.

Make the dough: Add the dry flour mixture to the wet mixture a little at a time, mixing on low speed after each addition. Continue until a soft, sticky cookie dough forms and no dry streaks of flour remain. Try not to overmix once the flour is added, or the cookies can turn out tough once baked.

Add the blueberries and chocolate: Gently fold in ½ cup frozen blueberries and ¼ cup white chocolate chips. Keep the blueberries frozen and fold carefully so they don’t burst too much or turn the whole dough purple. A few blue streaks are totally fine and make the cookies look pretty!

Portion the dough: Use a cookie scoop (I use a 1.25 oz scoop), to portion the dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie so they have room to spread in the oven.

Bake the cookies: Bake on the middle rack of the 350°F oven for 15-20 minutes, or until the cookies have spread and the edges are just lightly golden. The centers should still look soft and slightly puffy. In my oven, they took about 15 minutes, but in the Budget Bytes oven, they needed closer to 20 minutes, so start checking early.

I like these blueberry cookies a little chewy, so I pull them right when I start to see them looking a little golden on the tops or edges.

Cool and serve: Let the blueberry cookies cool on the baking sheet for 10-15 minutes so they can firm up, then transfer them to a cooling rack. The white chocolate will be melty, the blueberries will be jammy, and the cookies will finish setting as they cool. Enjoy!

Serving Suggestions

I’ll happily eat these chewy blueberry cookies straight from the cooling rack! They’re a fun treat for summer cookouts, birthdays, or gifting to friends, but they’re also so easy to turn into a summery dessert. Sandwich a scoop of vanilla ice cream between two cooled cookies for the cutest blueberry cookie ice cream sandwiches. The jammy blueberries and white chocolate chips taste so, so good with the creamy vanilla. These cookies also perfect with an iced coffee or cold brew in the afternoon!

Storage Instructions

Store the fully cooled cookies in an airtight container at room temperature for up to 2 days. I like to place parchment paper between layers to keep the soft blueberry spots and white chocolate chips from sticking together. Because these cookies have juicy berries baked into them, make sure they’re completely cool before storing, so extra steam doesn’t get trapped in the container and make them too soft.

Fridge

For longer storage, you can refrigerate these blueberry cookies in an airtight container for up to 1 week. The fridge will make them a little firmer, so let them sit at room temperature for a few minutes before serving if you want a softer texture.

Freezer

Freeze the cooled blueberry cookies in a freezer-safe bag or container for up to 3 months. I recommend freezing them in a single layer first, then stacking them with parchment between layers once firm, so they don’t stick together. Thaw at room temperature, or warm one cookie in the microwave for a few seconds for that just-baked feel!

Love Blueberry Treats? Try These Recipes Next!

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I’d serve these Lemon Blueberry Scones with coffee because they’re sweet, citrusy, and not too heavy.
These Homemade Blueberry Muffins use plain yogurt in the batter, which helps keep them soft and tender.

Chocolate Chip Cookies

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The post Blueberry Cookies appeared first on Budget Bytes.

Chicken Shawarma

Beth Moncel — Wed, 24 Jun 2026 13:30:00 +0000

Even though it’s been 15 years since I first shared this recipe, I still believe the marinade for this Chicken Shawarma is one of the best marinades I’ve ever made. EVER. It’s so good that I find myself using it on everything. This easy chicken shawarma is made with chicken marinated in yogurt, lemon, garlic, and warm spices, then grilled or cooked in a skillet until tender and juicy. Serve it as a wrap, pile it over rice, tuck it into pita, or turn it into a meal prep bowl with plenty of fresh vegetables and tangy yogurt sauce. It’s pure magic, super versatile, and much easier to make at home than you think.

“This recipe is in my regular rotation of BB recipes. I always chop up the chicken so it gets more marinade up the garlic in the sauce. This time I didn’t have cucumber so I subbed spinach for both that and the lettuce. So good!”
Kelsey

Easy Homemade Chicken Shawarma

Shawarma is a Middle Eastern dish traditionally made from marinated meat that’s slow-roasted on a rotating spit. Lamb is a popular choice, but for my recipe, I use chicken because it’s a more accessible and budget-friendly option. I don’t have a rotating spit at home (and I’m assuming you don’t either!), so my take on this traditional recipe involves marinating the chicken and then cooking it on a grill or in a hot skillet. So while my recipe isn’t technically authentic, it’s an easy option for home cooks to try!

I mix warming spices like cinnamon, nutmeg, and cloves with yogurt, lemon, and garlic, then let the chicken marinate for AT LEAST 4 hours so the flavor has time to really work its way in. That big flavor is what makes this chicken so good for meal prep because you can cook a batch once and use it all week to make sandwiches, rice bowls, salads, or whatever you like. I even use the marinade in my roasted potato wedges with shawarma sauce recipe. So good!

Ways to Serve

Chicken shawarma plate: Serve the sliced chicken on a plate with rice or flatbread, yogurt sauce, and a simple mix of cucumber, tomato, and red onion. Add a scoop of cauliflower tabbouleh, couscous, or a few grilled vegetables to make it feel like a full spread!
Salad: Pile the chicken over chopped romaine with cucumber, tomato, and red onion, then drizzle with the yogurt sauce.
Pita: Instead of rolling a full wrap, tuck the chicken into pita pockets with lettuce, cucumber, tomato, red onion, and sauce. It’s a little less fussy than wrapping everything up, and it makes an easy lunch or quick weeknight dinner.
Bowl meal: Layer the chicken into a bowl with rice, couscous, or quinoa, plus fresh veggies and a spoonful of the yogurt sauce. I think this is one of the best ways to use it for meal prep because everything can be stored separately and assembled as needed.
Takeout-style: If I’m leaning even more into the takeout vibe, I’ll serve the chicken in a wrap with air fryer French fries and a big side of yogurt sauce or tzatziki. It’s simple, fun, and very hard to complain about.

Homemade chicken shawarma shown here as a salad, wrap, platter, and an open-faced sandwich with the tangy yogurt sauce.

This chicken shawarma keeps well for 3-4 days, making it perfect for easy meal-prep lunches. You can eat the chicken cold, especially in wraps and salads, or quickly reheat it in the microwave or in a skillet on the stovetop if you’re serving it with rice, pita, or veggies. As you can see in the photo below, the wraps can be fully assembled ahead of time, while salads, dips, and sides can be packed into separate compartments to keep everything fresh and easy to grab.

Here are some of my favorite meal prep options for this chicken:

Meal prep box 1: Make a wrap with naan, pita, or flatbread, and pack it with a side of my creamy cucumber salad. Enjoy cold for an easy grab-and-go lunch over summer!
Meal prep box 2: Chop the chicken and serve it over the same veggies used in the wrap variation above, including romaine, cucumber, tomato, and red onion. Pack pita wedges and white bean hummus in separate compartments for a filling lunch with lots of texture.
Meal prep box 3: Keep the chopped chicken, salad, and hummus the same as the previous box, but swap the pita for cucumber sticks. This is my go-to when I want something lighter (it also happens to be gluten-free), and the whole box stays fresh and crunchy.
Meal prep box 4: Pair an assembled wrap with our summer lentil salad for a hearty lunch with plenty of protein and fresh vegetables. The lentil salad is a GREAT make-ahead side because it holds up really well in the fridge.

Chicken breasts and thighs both work. I used 2 large chicken breasts as that’s what I had to hand, but chicken thighs will also work (and are usually cheaper!). The fattiness of the thighs will make the chicken taste a little more like the traditional rotisserie version, too. The marinade will work for about 4-6 boneless, skinless chicken thighs.
Give the chicken time in the marinade. Four hours is the minimum I’d recommend here, but overnight is even better if you’re planning ahead. The yogurt, lemon, garlic, and spices need time to season the chicken all the way through, but I wouldn’t push it past 24 hours since the lemon can start making the texture of the chicken too soft.
Slice the chicken before marinating for extra flavor. You can marinate the chicken breasts whole, but slicing them into strips first gives the marinade more surface area to cover. It also helps the chicken cook faster and makes it easier to use in wraps, bowls, salads, and meal prep boxes after!
Get the grill or skillet nice and hot. Shawarma is traditionally cooked on a rotating spit, so a hot grill or skillet helps recreate some of those browned, lightly charred edges at home. Let the chicken cook long enough to get color before flipping! If you’re using a skillet, cook the chicken in batches if needed so the pieces have room to brown nicely.
Don’t skip the final rest. Let the chicken rest for a few minutes after cooking so the juices redistribute back into the meat. I also like to spoon any juices from the plate back over the sliced chicken because there’s so much flavor there!

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Chicken Shawarma Recipe

A magical blend of yogurt, lemon, garlic, and warm spices makes this homemade Chicken Shawarma tender, flavorful, and perfect for wraps, bowls, salads, or meal prep.

Course Lunch

Cuisine Middle-Eastern

Total Cost $10.05 recipe / $2.51 serving

Prep Time 10

Cook Time 15

Marinate Time 4

Total Time 25

Servings

Calories 156kcal

Author Beth Moncel

Equipment

Mixing Bowls
Ziptop Bag
Grill or Skillet

Ingredients

CHICKEN & MARINADE

2 large chicken breasts 1.25 lbs, $3.21*
½ cup plain Greek yogurt $0.52
1 Tbsp lemon juice $0.04
1 Tbsp garlic minced, (3 cloves) $0.18
½ tsp ground cinnamon $0.04
½ tsp dried oregano $0.07
½ tsp salt $0.01
¼ tsp ground nutmeg $0.03
¼ tsp ground cloves $0.03

YOGURT SAUCE (optional)

¾ cup plain Greek yogurt $0.78
¼ tsp garlic minced, (1 clove) $0.06
¼ tsp dried dill $0.03
¼ tsp salt $0.01

SANDWICH (optional)

½ head romaine lettuce washed, dried & chopped, $1.07
½ medium cucumber sliced, $0.38
2 medium Roma tomatoes sliced, $0.64
¼ red onion sliced, $0.31
4 naan or pita or flatbread, $2.64**

Instructions

Gather all of your ingredients.
In a small bowl, combine the ingredients for the marinade (½ cup plain Greek yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and ground cloves). Stir to combine.
Slice chicken breasts into 1-inch-thick strips before marinating to maximize the flavor.
Add chicken to a gallon ziptop bag or to a medium mixing bowl. Pour in the marinade and toss to cover the chicken. Make sure it’s coated well. Then, cover and refrigerate for 4-24 hours.
If you're making the yogurt sauce (optional), you can prepare it while the chicken marinates. Combine the ¾ cup plain Greek yogurt with the garlic, dill, and salt. Cover and refrigerate until ready to use.
Preheat your grill. After marinating the chicken, grill until cooked through (I use an indoor tabletop grill; the total amount of time it'll take to cook will vary from grill to grill). Flip after 7 minutes.***
Check the internal temperature of the chicken before removing it from the grill; it must read at least 160℉. It'll reach a safe temperature of 165℉ after it’s removed from the grill and rested for a few minutes, covered with foil on a clean plate. Once rested, the chicken is ready to use!
If you want to make a wrap sandwich (optional), spread the yogurt sauce on your flat bread, top with the chicken and vegetables. Roll the sandwich closed. You can also wrap the sandwich in foil or parchment paper to help it stay closed as you eat.

See how we calculate recipe costs here.

Video

Notes

*I got my chicken breasts for $2.57 per lb at my local Walmart. It was a bulk package of 8 breasts. If you can, buy in bulk, split up the breasts, and freeze it for future meal prep. You can also use 4-6 boneless, skinless chicken thighs.

**If I’m using this chicken to make a sandwich, I love serving it in a homemade naan. Homemade pita or flatbreads are also perfect. But you can, of course, use a store-bought option to save time! Our cottage cheese wraps will also work as a protein-packed alternative.

***Don’t worry if you don’t have a grill; this chicken comes out just as delicious when cooked in a skillet. It won’t have the char marks, but it’ll still taste amazing. Cook the chicken until browned on both sides and cooked through!

Marinating Time: Marinate the chicken for at least 4 hours, or up to 24 hours for the best flavor. You can also freeze the chicken in the marinade for up to 3 months, then thaw overnight in the fridge (it’ll marinate as it thaws!) and cook as directed.

Nutrition information: The nutritional information below is for the marinated chicken only. Naan, pita, and flatbreads can all vary in shape, size, and nutritional value. This chicken is also delicious served in many ways, not just as a wrap!

Nutrition

How to Make Chicken Shawarma Step-by-Step Photos

Gather the chicken shawarma ingredients: You’ll need ½ cup plain Greek yogurt, 1 Tbsp lemon juice, 1 Tbsp minced garlic, ½ tsp cinnamon, ½ tsp dried oregano, ½ tsp salt, ¼ tsp ground nutmeg, ¼ tsp ground cloves, and 2 large chicken breasts (1.25 lbs).

Gather the wrap ingredients (optional): If you’re turning this chicken into a wrap, you’ll also need ½ head romaine lettuce, ½ medium cucumber, 2 medium roma tomatoes, ¼ red onion, and 4 naan (or pita or flatbread).

Gather the yogurt sauce ingredients (optional): The yogurt sauce I use in this recipe is for more than just wraps. It elevates this chicken shawarma however you choose to serve it! It’s optional, but if you want to make it, you’ll need ¾ cup plain Greek yogurt, ¼ tsp minced garlic, ¼ tsp dried dill, and ¼ tsp salt.

Make the marinade: Add ½ cup plain Greek yogurt, 1 Tbsp lemon juice, 1 Tbsp minced garlic, ½ tsp cinnamon, ½ tsp dried oregano, ½ tsp salt, ¼ tsp nutmeg, and ¼ tsp ground cloves to a small bowl. Mix until smooth and well combined.

Slice the chicken: I like to slice the chicken into 1-inch thick strips before marinating to allow more flavor to permeate the chicken. You can also leave the chicken whole if preferred and slice it after cooking, though it’ll take longer for the chicken to cook through if left whole.

Marinate the chicken: Place the sliced chicken in a gallon-sized ziptop bag or medium mixing bowl, and cover in the marinade. Make sure the chicken is coated well. Close the bag (or cover the bowl) and refrigerate for 4-24 hours.

Make the yogurt sauce (if using): While you wait for the chicken to marinate, you can make the herby yogurt sauce. Add ¾ cup plain Greek yogurt, ¼ tsp minced garlic, ¼ tsp dried dill, and ¼ tsp salt to a mixing bowl. Mix to combine and then store the sauce in the fridge until you’re ready to use it.

Cook the chicken: Once the chicken has marinated for at least 4 hours, grill until the chicken is cooked through. (I’m using the Ninja Sizzle Indoor Smokeless Grill. The total amount of time it’ll take to cook will vary from grill to grill). You can also cook it in a skillet on the stovetop.

Flip the chicken after 7 minutes, unless you’re using a grill with a lid that cooks it evenly from both sides, like a George Foreman grill. If using a skillet, let the chicken cook long enough to get some nice browning before flipping.

Rest and slice the chicken: The chicken is done once it has noticeable grill marks or golden browning on the outside, the juices run clear, and it’s no longer pink on the inside. If you’ve got a meat thermometer handy, you’re aiming for 160°F right in the thickest part. After it’s cooked, cover with foil and let the chicken rest for a few minutes so the juices redistribute and the internal temperature can rise to 165°F. I like to spoon any juices from the plate back over the sliced chicken because there’s so much flavor there.

Now your homemade chicken shawarma is ready to use in wraps, sandwiches, salads, or meal-prep lunches for the week!

Make the wraps, optional: If you’re making the wrap sandwiches, spread the yogurt sauce on your chosen bread, such as naan, pita, or flatbread. Then top it with the chicken, lettuce, cucumber, tomato, and red onion. Roll the wrap closed.

You can also wrap it in foil or parchment paper to help it stay closed as you eat.

Chicken Shawarma Wrap

If you want to make the classic wrap version, spread some of the yogurt sauce over 1 naan, pita, or flatbread, then top it with a few slices of chicken, chopped romaine, sliced cucumber, tomato, and a little red onion. Roll it up tightly and, if you want, wrap it in foil or parchment paper to help hold everything together while you eat. It’s fresh, filling, and probably the closest thing to takeout-style shawarma you can make at home for way less.

Serving Suggestions

I made this grilled chicken shawarma with the sole intention of making sandwich wraps, but then I started topping salads with it and eventually just snacked on the chicken plain. It’s just that good. I even divided the ingredient list in case you want to use the marinade for something else because even if you don’t want the wrap, you NEED to at least make the chicken.

Storage Instructions

Leftover cooked shawarma chicken can be stored in an airtight container in the refrigerator for 3-4 days. If you’ve made the yogurt sauce, keep it stored in the refrigerator for up to 4 days. For the freshest texture, keep the chicken, sauce, salad veggies, pita, naan, or flatbread separate when possible, then assemble when ready to eat.

Reheating

You can eat the chicken cold in wraps and salads, or reheat it quickly in the microwave, on the grill, or in a skillet on the stovetop until warmed through (165°F internally). If reheating in a skillet, add a tiny splash of water to keep it from drying out.

Freezer

You can freeze the cooked and cooled chicken in an airtight freezer-safe container for up to 3 months. Freeze the chicken on its own without the sauce, veggies, or bread. Thaw overnight in the refrigerator, then reheat in the microwave, on the grill, or on the stovetop until hot.

You can also freeze the uncooked chicken in the marinade for up to 3 months. Thaw overnight in the refrigerator and cook as directed.

Try These Other Middle-Eastern Inspired Recipes Next!

This easy Homemade Falafel skips deep frying and uses a skillet instead, so you still get golden, crispy edges with less fuss!
I love meal prepping these Beef Kofta Meatballs with Roasted Vegetables because the rice, veggies, and meatballs pack up so easily.
My Quinoa Tabbouleh swaps bulgur for easy-to-find quinoa while keeping the fresh lemon, parsley, cucumber, and tomato flavor!

Butter Chicken

$10.91 recipe / $2.72 serving

Creamy Garlic Chicken

$9.21 recipe / $2.30 serving

Chicken Piccata Meatballs and Orzo Skillet

$7.89 recipe / $1.97 serving

Marry Me Chicken

$12.35 recipe / $3.08 serving

Our Chicken Shawarma recipe was originally published 6/22/11. It was retested, reworked, and republished to be better than ever 6/24/26.

The post Chicken Shawarma appeared first on Budget Bytes.

Throw Your 4th of July Cookout for Around $40

Jess Rice — Tue, 23 Jun 2026 13:30:00 +0000

I know it’s rough out there right now; between grocery prices staying sky-high and gas eating up half our paychecks, just getting by feels like a sport. But there’s no way I’m letting a tight budget stop me from hosting my annual 4th of July cookout! Holiday celebrations are about connecting with the people we love, and honestly, we all need a little time to unwind over a good meal. So instead of giving up, Jennie, Melissa, and I went to my local Walmart with a strict game plan and challenged ourselves to feed 8 people for $40(ish). I was skeptical, but with a few store-brand shortcuts and reliable Budget Bytes recipes, we pulled it off, made it festive, and nobody is leaving hungry!

A Budget-Friendly 4th of July Cookout for 8

The 4th of July has been my absolute favorite holiday since I was a kid, mostly because it strips away the stressful commercialism. There’s zero pressure around gifts, which is a major win for our wallets halfway through the year. Let’s face it: times are tough right now, and it’s easy to feel worn down by how divided the country feels. But that’s exactly why this holiday matters so much. When we gather under a sky lit up by community fireworks (a tradition with a $0 price tag), it’s a powerful reminder of what connects us.

For me, Independence Day renews a deep sense of hope and a patriotic duty to participate in our democracy, look out for our neighbors, and take care of each other. Keeping our celebrations simple, delicious, and budget-friendly isn’t just practical; it leaves us with more energy to focus on the real work of building a stronger, more united community, no matter where you live in the USA!

We chose Walmart for this menu because the grocery giant captures roughly 21.2% of the entire U.S. grocery market share (by comparison, Kroger is second at 8.9%). Part of why so many Americans shop there is convenience: over 90% of the U.S. population lives within 10 miles of a Walmart store, so we didn’t want to ask you to drive all over town hunting for deals. The goal was a one-stop shop cookout plan you can actually pull off without stressing over your grocery bill or your gas tank. (More than usual, anyway).

Of course, prices vary all over the country. We did our best to choose products that are widely available, so they should be some of the lowest-priced options at your local Walmart, too. And no, we’re not sponsored by Walmart! (Although I’m pretty sure Walmart owes me money after this post and our Easter Dinner for $40 post earlier this year!) 😉

4-5lbs. boneless chicken breasts ($10.59)
BBQ sauce ($1.72)
8 Burger buns ($1.48)
Bread and butter pickle chips ($2.64)
15oz. Mayonnaise ($0.56)
16oz. bag of slaw mix (we used tri-color colelsaw) ($1.97)
3lbs. Yellow potatoes ($3.18)
Cucumber ($0.76)
3 Roma tomatoes ($0.81 per lb., $1.03)
Red onion ($1.00 per lb., 0.51lb. $0.34)
16oz. Great Value brand Traditional Italian Dressing ($2.32)
Celery stalk ($0.50)
Great Value brand Garden Rotini* ($0.98)
Mini watermelon** ($3.88)
12 Mini cupcakes*** ($3.98)

If you’re trying to stay within budget (we aimed for UNDER $44 total while making this blog post), go for Great Value brand everything whenever possible.

*The Great Value tri-color “garden rotini” was one cent cheaper than the regular rotini, but get whichever you prefer!
**Mini watermelons were cheaper when we wrote this post, but full-size watermelons usually get cheaper as summer goes on. Grab the best deal you see! Mini melons are small but mighty; we got 27 slices out of ours, so everyone still gets a generous portion. Use any leftovers to make our refreshing watermelon gazpacho or watermelon and feta salad.
***Walmart’s bakery section always has something pre-made, inexpensive, and festive. While we could have made cupcakes from scratch, we picked up some nicely decorated premade ones to save time. Cheap and cheerful!

Download our 4th of July Cookout for around $40 Grocery List PDF HERE!

Pantry Staples

Kosher salt
Granulated sugar
Salt
Black pepper
Cayenne pepper
Garlic powder
Onion powder
Brown sugar
Olive oil
Dijon mustard
Red wine vinegar
Cajun seasoning
Yellow mustard

Shop at home first. We already had pantry staples like salt, sugar, spices, oil, vinegar, and mustard, so we used what was already in our kitchens before adding anything extra to the cart.
Choose store brand whenever possible. The Great Value brand products helped us keep this menu close to budget. For items like pasta, BBQ sauce, mayo, salad dressing, and cupcakes, the savings added up fast!
We’re all about smart ingredient multitasking. You can easily clear out that entire jar of mayonnaise by dividing it between the creamy coleslaw and our classic potato salad, which also gets a tangy upgrade from a generous scoop of diced pickles (that are leftover from the sandwiches). We also split one red onion between the potato salad and the refreshing pasta salad!
Don’t be shy about asking your friends and family to bring a side dish or contribute to the cooler of cold beverages! It’s a great way to keep your costs down and spirits high.

What’s in this 4th of July Cookout Spread for ~$40

This 4th of July cookout spread is all about budget shortcuts and ingredients that work hard. We stretched grilled BBQ chicken into sandwiches, used the mayo, pickles, and red onion in more than one place, and rounded things out with pasta salad, cupcakes, and cold watermelon slices for an easy summer meal that feeds 8!

BBQ Chicken Breast Sandwiches

Jess: I knew I had to include super juicy grilled chicken breasts on my 4th of July spread, but I knew I would blow our budget if I tried to serve one breast per person. Instead, I found a $10.59 value pack of 5 chicken breasts at Walmart and decided to slice the meat for sandwiches after I pulled it off the grill and let it rest. A drizzle of store-brand BBQ sauce, a mountain of crunchy slaw, and some pickles on top transformed the chicken into an absolute feast. We fed a crowd of 8 and had some leftovers for chicken salad with a BBQ twist the next day!

Prep it ahead: Don’t forget to brine your chicken breasts! You only need water, sugar, and salt to make the super simple brine from my recipe above. That can be done 30 minutes before it hits the grill or even 24 hours before. There’s a LOT of prep you can do for this celebration in advance, so you’re stress-free on the fourth!

Creamy Coleslaw

Easy Creamy Coleslaw

This classic sweet and tangy homemade Creamy Coleslaw Recipe is perfect for piling onto pulled pork sandwiches or serving as a side with dinner.

4.91 from 10 votes

$3.10 recipe / $0.39 serving Get the Recipe

Melissa: There’s nothing more classic than creamy coleslaw piled high on a BBQ sandwich! To make it even easier, I used bagged coleslaw mix, and I split the jar of mayo on our shopping list between the slaw and our potato salad for this budget-friendly 4th of July spread. If you already have cabbage and carrots on hand, you can skip the bagged mix and use about 3 cups finely shredded cabbage and 1 shredded medium carrot instead!

Prep it ahead: You can make the dressing a day ahead and store it in the fridge. I’d wait to toss it with the slaw mix until a few hours before serving so the cabbage stays nice and crunchy.

Potato Salad

Classic Southern Style Potato Salad

This classic Southern Style Potato Salad uses both mustard and mayonnaise for a super flavorful dressing that is rich, tangy, and creamy.

4.88 from 16 votes

$5.43 recipe / $0.68 serving Get the Recipe

Melissa: I’ve never met a potato I didn’t like, and this Southern style potato salad is no exception. The best part is customizing this recipe and utilizing ingredients you already have. I seasoned it with pantry staples and made some smart substitutions: I swapped the green onions I’d normally use for the red onion we were already using in the pasta salad. And instead of relish, I just chopped up some of the pickles that Jess used in her BBQ chicken sandwiches. This not only stretches the ingredient further but stretches your dollar, too! I also decided to leave out the eggs to keep costs down. If you’ve got an egg or two, though, add it in!

Prep it ahead: You can make the potato salad a day or two in advance if you’re pressed for time. Store it in the fridge until serving.

Pasta Salad

This easy Pasta Salad is full of fresh flavors and tossed in a zesty Italian dressing. It will be the star at your next BBQ or summer cookout!

4.70 from 10 votes

$13.44 recipe / $1.34 serving Get the Recipe

Jennie: It’s not a summer cookout without a pasta salad, in my opinion! There are so many variations, but you can’t go wrong with the classic. We took our beloved easy pasta salad recipe and made it even more budget-friendly for the 4th.

I swapped grape tomatoes for diced Roma tomatoes, then added cucumber, red onion (which we split with the potato salad!), a few pantry staples, rainbow rotini, and a zesty bottled Italian dressing. I went for tri-color garden rotini for extra color since we used fewer fresh veggies to save money, and it was actually a cent cheaper than regular rotini at my Walmart, which was interesting!

Prep it ahead: You can also prepare the pasta salad a day in advance. In fact, I think it’s better that way, as it gives the pasta time to soak up the juices from the vegetables and all of that dressing! Keep it in the fridge until serving.

Mini Cupcakes

Jess: I enjoy making desserts, but when I’m hosting a party at my place, sometimes I need to focus on the good vibes and keeping the tunes going, so I’ll grab a store-bought dessert instead. I’m more of a crisp, cold watermelon kinda gal on the 4th, but for the kiddos and adults with a sweet tooth, I grabbed a dozen mini cupcakes!

Walmart usually has fun holiday-themed desserts around the big day, so it’s easy to pick something up that feels festive and frees up a bunch of my time and energy so I can focus on other things. Plus, who wants to turn on the oven to make cupcakes in Tennessee when July hits? (Spoiler alert: no one!)

Watermelon Slices

Jess: I had to include watermelon because nothing tastes better next to BBQ and creamy cookout sides than those cold, juicy slices. Our mini watermelon yield was 25-30 slices (I couldn’t help eating some before I counted—my bad!), so even though they’re small, you can still slice them up into manageable pieces and feed a crowd.

Click the image above to download our free grocery list for this 4th of July Cookout for around $40!

The post Throw Your 4th of July Cookout for Around $40 appeared first on Budget Bytes.

Vegan Meatballs

Jess Rice — Mon, 22 Jun 2026 13:30:00 +0000

These easy lentil Vegan Meatballs prove you don’t need ground beef to get big, cozy, classic meatball flavor. Lentils aren’t just incredibly budget-friendly—they’re also surprisingly high in protein, giving these vegan meatballs some serious staying power. Caramelized onions add deep savory sweetness, and a pinch of fennel seed brings that unmistakable Italian vibe. They’re hearty, comforting, and perfect for anyone craving a plant-based twist on a classic. (I always am!) Not to mention, you can make this whole recipe for just over $5!

Homemade Vegan Lentil Meatballs

Experimenting with seriously good homemade alternatives to classic meat recipes is my JAM (especially when they use simple, affordable ingredients instead of pricey vegan meat substitutes!) I’ve spent years playing with plant-based comfort food, and my goal is never to make something that feels like a sad substitute. I wanted these vegan meatballs to have the same savory, umami-rich flavor of classic homemade meatballs, so I borrowed the mushroom, walnut, and sun-dried tomato base from my lentil loaf and turned it into a tender, bite-sized pasta-night staple.

Vegan meatballs can go mushy fast if the base has too much moisture, so this recipe starts by browning the mushrooms and onions until the extra liquid cooks away. From there, the flax ‘egg’, breadcrumbs, and slightly firm lentils help the mixture bind into scoopable meatballs with tender centers. I also give these lentil meatballs a quick breadcrumb coating, which helps the outside toast up in the oven so they actually hold together once they’re served with sauce! They soak up whatever sauce you toss them with, but stay in meatball form. My family loves these piled onto spaghetti with lots of pasta sauce.

Use slightly firm lentils. I recommend brown/green lentils for these vegan meatballs because they hold their shape better than softer red or yellow lentils. Cook them until they’re tender but still have a little structure. Overcooked lentils can make the mixture too soft and harder to roll. Full cooking instructions for lentils are in the recipe card notes below!
Cook the mushrooms until the extra moisture is gone. Mushrooms release a lot of water as they cook, then that moisture evaporates, and the mushrooms start to brown. That browning is what builds the savory, meaty flavor. Cooking off the liquid also keeps the meatball mixture thick instead of mushy.
Let the flax ‘egg’ thicken. I use a mixture of ground flax and water to replace the egg typically used in other meatball recipes. Let it sit for a few minutes until it looks slightly gelled; that thicker texture helps bind the lentils, breadcrumbs, and veggies together.
Pulse, don’t puree. When you add all the ingredients to the food processor in step 8, pulse just until the mixture is sticky and thick. A few visible lentils are a good thing because they give these veggie meatballs a heartier texture instead of turning the mixture into a paste.
Bake before adding a sauce. Baking helps the breadcrumb coating toast and gives the outside of these vegan meatballs time to set. I don’t recommend letting them simmer in a sauce for a long time, as too much liquid and movement can soften the outside and make them more delicate.

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Vegan Meatballs

These Vegan Meatballs are made with lentils, mushrooms, walnuts, and sun-dried tomatoes for a cozy, totally plant-based, meatless dinner!

Course Main Course

Cuisine American

Total Cost $5.22 recipe / $0.65 serving

Prep Time 25

Cook Time 35

Total Time 1

Servings servings (4 meatballs each)

Calories 145kcal

Author Jess Rice

Equipment

Sauté Pan
Food Processor
Baking Sheet

Ingredients

1 tsp fennel seeds $0.30
¼ cup walnut pieces $1.10*
½ yellow onion $0.30
1 Tbsp sun-dried tomato oil or olive oil, $0.10**
2 Tbsp ground flax see note, $0.13
6 Tbsp water $0.00
8 oz. white button mushrooms $1.70***
2 garlic cloves $0.20
¼ cup sun-dried tomatoes $0.65**
1 tsp salt $0.02
½ tsp black pepper freshly cracked, $0.05
⅛ tsp chili flakes $0.02
2 cups cooked lentils $0.40****
1 Tbsp soy sauce $0.15
1 Tbsp Italian seasoning $0.10
½ cup plain breadcrumbs divided, $0.09
cooking spray $0.01
1 Tbsp fresh parsley minced, $0.11

Instructions

Gather ingredients and preheat oven to 375℉. If your lentils aren't already cooked, see the recipe card notes below for instructions on how to cook lentils.
In a dry sauté pan, toast fennel seeds and walnut pieces until fragrant over medium-low heat, stirring often to avoid burning. Do this for around 4 minutes. You’ll be able to smell the fennel and a warm smell from the walnuts lightly toasting. Remove from the pan and set aside.
Meanwhile, thinly slice half an onion (or dice it if that’s easier for you) and add to the same pan with 1 Tbsp sun-dried oil (or olive oil). Turn the heat up to medium. Stir the onions occasionally; we want them to caramelize, not burn!
Make the “flax egg” by combining the ground flax and water. Stir well and let it sit while you continue with the recipe.
Clean and quarter mushrooms, chop garlic, and sun-dried tomatoes.
Add mushrooms, garlic, salt, pepper, and chili flakes to the sauté pan.
Stir and cook until the mushroom onion mixture is browned and all of the mushrooms have softened, about 5 minutes. Once cooked, remove from the heat and allow them to cool.
To a food processor, add the cooked lentils, toasted walnuts and fennel seeds, flax egg, soy sauce, Italian seasoning, sun-dried tomatoes, mushroom and onion mixture, and half the breadcrumbs.
Pulse until a sticky, thick mixture forms. It’s ok if you still see some whole lentils.
Scoop 1 Tbsp of the lentil meatball mixture out at a time and lightly roll it in the remaining breadcrumbs.
Arrange the veggie meatballs on lined cookie sheets and give them a spray with cooking oil to help toast up the breadcrumbs nicely! Bake for 20-25 minutes, gently shaking the baking sheet about halfway through. Garnish with fresh parsley and serve!

See how we calculate recipe costs here.

Notes

*Walnuts add a nice texture difference and earthy flavor. You can also swap them with any other nut or seed, like pecans, almonds, or shelled sunflower seeds. Or for a nut-free version, replace them completely with ¼ cup more cooked lentils!

**Oil packed sun-dried tomatoes are the easiest option as they’re ready to use. If you’re using dehydrated sun-dried tomatoes, rehydrate them in oil or hot water first. For this recipe, I recommend rehydrating them in olive oil (this will take a while, so start the process in the morning or the day before you plan to make your meatballs). You can use the sun-dried tomato-infused olive oil in this recipe, giving them extra flavor!

***Mushrooms make up a big part of the ‘meaty’ flavor and texture. I use white button mushrooms for the price, but you can use other mushrooms like cremini or portobello. There isn’t an equal substitute for the mushrooms in this particular recipe.

****For lentil meatballs, slightly firmer brown/green lentils are ideal—they hold together better when mixed with breadcrumbs and other ingredients. Canned lentils can work in a pinch, but drain them very well first.

Flax Seed Egg: The flax ‘egg’ is made by mixing ground flaxseed with water until it thickens slightly, which helps bind the vegan meatballs together. If you’re not keeping this recipe vegan, you can replace the flax egg with 2 large eggs.

How to Cook Lentils (makes 5-6 cups once cooked): Rinse 2 cups dry brown lentils and pick out any debris. Add them to a pot with 6-8 cups of hot water and optional seasonings like a pinch of salt, bay leaf, or aromatics. Bring to a boil, then reduce the heat and simmer gently, partially covered, for 15-20 minutes or until tender but not mushy. Drain any excess liquid. This makes about 5-6 cups of cooked lentils, and you can use them in any lentil recipe you like! If you’re avoiding leftovers, use ~¾ cup dry lentils and 2 cups of hot water to make about 2 cups of cooked lentils.

Nutrition

how to make Vegan Meatballs step-by-step photos

Gather all your ingredients and preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.

Toast the fennel seeds and walnuts: Add 1 tsp fennel seeds and ¼ cup walnut pieces to a dry sauté pan. Toast over medium-low heat for about 4 minutes, stirring often, until the walnuts smell warm and nutty and the fennel is fragrant. Keep a close eye on them so they don’t burn. Remove from the pan and set aside.

Caramelize the onions: While the walnuts and fennel seeds toast, julienne (thinly slice) ½ yellow onion. You can also dice it if that’s easier.

Once the walnuts and fennel seeds are toasted and removed from the pan, add 1 Tbsp sun-dried tomato oil (or olive oil) to the same pan, then turn the heat to medium. Add the onion and cook, stirring occasionally, until softened and lightly caramelized. You want the edges golden and sweet-smelling, not dark or burnt.

Make a flax egg: Make the flax egg by stirring together 2 Tbsp ground flax and 6 Tbsp water in a small bowl. Let it sit while you continue with the recipe. It should thicken into a gel-like mixture after a few minutes, which helps bind the meatballs together.

Prep the fresh ingredients: Clean and quarter 8 oz. white button mushrooms. Chop 2 garlic cloves and ¼ cup sun-dried tomatoes.

Sauté the mushrooms and garlic: Add the quartered mushrooms, chopped garlic, 1 tsp salt, ½ tsp black pepper, and ⅛ tsp chili flakes to the pan with the onions. Cook for about 5 minutes, stirring occasionally, until the mushrooms have softened, released their moisture, and browned.

The mixture should look darker, glossy, and fairly dry, not watery. Remove the pan from the heat and let the mixture cool slightly.

Combine the ingredients: Add 2 cups cooked lentils, the toasted walnuts and fennel seeds, the thickened flax egg, 1 Tbsp soy sauce, 1 Tbsp Italian herb seasoning, ¼ cup sun-dried tomatoes, the cooked mushroom-onion mixture, and ¼ cup plain breadcrumbs to a food processor.

Pulse until a thick, sticky mixture forms. Don’t over-process it into a completely smooth paste; it’s okay if you still see a few whole lentils and small bits of mushroom or walnut. The mixture should hold together when pressed. If the mixture feels too soft to roll, let it rest for 10-15 minutes to allow the breadcrumbs to soak up any moisture. If it feels dry and crumbly, pulse a few more times or add a tiny splash of water or sun-dried tomato oil.

Roll in breadcrumbs: Add the remaining ¼ cup plain breadcrumbs to a shallow bowl. Scoop the lentil mixture 1 Tbsp at a time, gently shape it into small meatballs, then lightly roll each one in the breadcrumbs. If the mixture feels too sticky, lightly dampen your hands as you roll.

Bake: Arrange the veggie meatballs on the prepared baking sheet, leaving a little space between each one. Lightly coat the tops with cooking spray to help the breadcrumbs toast and turn golden.

Bake for 20-25 minutes, gently shaking the baking sheet halfway through, until the meatballs are firm, lightly browned, and crisp on the outside. Garnish with fresh parsley, and serve warm. Enjoy!

Serving Suggestions

My favorite way to serve these vegan meatballs is the classic way: piled over spaghetti with warm marinara sauce and a little fresh parsley. They’re also SO good with my angel hair pasta pomodoro because the light, garlicky tomato sauce keeps the whole meal bright and fresh while still giving you a cozy pasta-night feel.

This recipe makes 8 servings, with 4 meatballs per serving, so it’s great for family dinners, meal prep, or freezing a few for later. You can also tuck the meatballs into toasted rolls for vegan meatball subs, serve them as a party appetizer with a balsamic glaze or your favorite dipping sauce, or spoon them over olive oil mashed potatoes with a mushroom herb gravy for the coziest comfort food dinner.

This recipe makes a big batch of vegan meatballs, which means future-you gets an easy dinner win. To freeze before baking, scoop and roll the mixture, coat in breadcrumbs, then freeze on a parchment-lined baking sheet until solid. Transfer the meatballs to a freezer bag or container, then bake straight from frozen (add a few extra minutes to the total baking time). I skip thawing because the breadcrumb coating can soak up moisture and not get as toasty.

Storage & Reheating

Store leftover vegan meatballs in an airtight container in the refrigerator for 3-4 days. The breadcrumb coating will soften a little as they sit. They’ll still taste great, but reheating them in the oven or air fryer brings back the best texture!

Reheating

Reheat leftovers in the oven or air fryer at 350ºF until hot throughout and lightly crisp on the outside. The microwave works in a pinch, but they’ll turn out softer (which is good for sandwiches and wraps, I’d say!)

Freezer

To freeze baked vegan meatballs, let them cool completely, then freeze them in a single layer on a parchment-lined baking sheet until solid. Transfer to a freezer bag or container and freeze for up to 3 months. Reheat from frozen in the oven or air fryer until hot throughout.

Got Leftover Lentils? Try These Recipes Next:

My Lentil Loaf brings all the nostalgic meatloaf-style comfort, but keeps things totally vegan with lentils, veggies, and pantry staples.
This Vegan Lasagna makes 12 servings, which is the kind of big-batch dinner I want when comfort food meets meal prep!
Lentil Bolognese uses a classic onion, carrot, and celery base, then adds garlic, basil, oregano, and crushed red pepper for a cozy flavor.

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The post Vegan Meatballs appeared first on Budget Bytes.

Zucchini Recipes

Marsha McDougal — Sat, 20 Jun 2026 13:30:00 +0000

Ok, am I the only one who loves zucchini season? This super affordable green vegetable can be cooked in so many fun and tasty ways. My neighbor usually has an abundance of zucchini growing in her garden each year and begs me to take some off her hands. I’m always excited because it’s just an easy vegetable to slice and add to stir-frys, chop and roast in the oven, or grate and add to muffins! So, for all my fellow zucchini lovers and anyone growing zucchini this year, I’ve rounded up a list of simple Zucchini Recipes for you to try!

Easy Zucchini Dinners

Make zucchini the star of your next meal with these satisfying dinner ideas. From cheesy stuffed boats to skillet meals and baked pasta, these easy zucchini recipes are hearty, budget-friendly, and a great way to stretch fresh summer produce into dinner.

1. Zucchini Lasagna

Zucchini Lasagna

This zucchini lasagna recipe uses zucchini slices instead of traditional noodles to create a low-carb, gluten-free, and delicious lasagna!

5 from 3 votes

$18.43 recipe / $1.84 serving Get the Recipe

Our zucchini lasagna layers fresh zucchini slices between a tangy meat and a creamy cheese sauce for a lower-carb, gluten-free dinner that still feels cozy, saucy, and totally satisfying! I love that the zucchini really is the star here, and the quick salting and baking step helps keep the lasagna from turning watery.

2. Zucchini Boats

Zucchini Boats

Zucchini Boats are the perfect mashup for meat and veggie lovers. An easy and fun way to switch up your weeknight dinner routine!

4.91 from 22 votes

$10.08 recipe / $2.52 serving Get the Recipe

Zucchini boats are the perfect mashup for meat and veggie lovers, and they’re such an easy, fun way to switch up your weeknight dinner routine. I stuff them with seasoned Italian sausage, marinara, breadcrumbs, and a layer of gooey mozzarella for a hearty veggie-packed dinner.

3. Zucchini Enchiladas

Zucchini Enchiladas

These Zucchini Enchiladas are made with strips of zucchini, not tortillas, for a lower-carb, naturally gluten-free twist on the classic enchilada recipe!

4 from 1 vote

$7.65 recipe / $1.28 serving Get the Recipe

These zucchini enchiladas swap tortillas for thin slices of zucchini, then roll everything up with shredded chicken, enchilada sauce, green onions, and Monterey Jack cheese. I like this one for a lighter, veggie-forward dinner that still has all the saucy, cheesy enchilada comfort, and it only needs 5 ingredients.

4. Blackened Salmon With Zucchini

Blackened Salmon with Zucchini

Blackened salmon coated in Cajun spices, cooked to perfection in butter, and paired with simple sautéed zucchini makes a simple but delicious dinner!

4.77 from 21 votes

$13.30 recipe / $3.33 serving Get the Recipe

This blackened salmon with zucchini is a great example of how food doesn’t have to be complicated to be good. The salmon is coated in Cajun spices, cooked in butter until it forms a dark, flavorful crust, and is paired with simple sautéed zucchini for a dinner that comes together in just 30 minutes.

5. Roasted Vegetable Baked Penne

Roasted Vegetable Baked Penne

Layers of pasta, flavorful roasted vegetables, a simple homemade red sauce, and melty cheese make this roasted vegetable baked penne to die for!

4.67 from 15 votes

$11.34 recipe / $1.42 serving Get the Recipe

Speaking of baked pasta, this roasted vegetable baked penne is a great recipe for using zucchini and other roasted vegetables in a cozy casserole. It’s full of colorful veggies, homemade red sauce, and lots of gooey cheese, and the leftovers are awesome for quick lunches or stashing in the freezer.

6. Ground Turkey Zucchini Skillet

Ground Turkey Zucchini Skillet

This easy Ground Turkey Zucchini Skillet is a quick, budget-friendly skillet meal packed with flavor. Perfect for meal prep or busy weeknights!

5 from 18 votes

$6.69 recipe / $1.67 serving Get the Recipe

This ground turkey zucchini skillet is not only budget-friendly, but also made in less than 30 minutes, which is exactly what I need when I’m really short on time. The sweet and savory soy, garlic, ginger, brown sugar, and chili garlic sauce make it taste way more time-consuming than it actually is. I like serving it over rice with green onions, sesame seeds, and red pepper flakes. YUM.

7. Sweet Corn and Zucchini Pie

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.

4.17 from 12 votes

$7.24 recipe / $1.21 serving Get the Recipe

Our sweet corn and zucchini pie is a crustless, cheesy bake with sweet corn, tender zucchini, yellow squash, eggs, cottage cheese, and mozzarella. I’ll happily make this when I want zucchini to feel filling enough for brunch, meal prep, or a light dinner without messing with pie crust!

Baking Recipes

Zucchini brings moisture and subtle sweetness to baked goods, like these muffins and bread! These are the recipes I reach for when I have extra zucchini hanging out in the fridge and want something snacky and easy to grab throughout the week.

8. Zucchini Muffins

Zucchini Muffins

These irresistible Zucchini Muffins are fluffy, super moist and the perfect way to use up your generous supply of summer zucchini!

4.77 from 17 votes

$3.53 recipe / $0.44 each Get the Recipe

If you’ve never tried zucchini muffins, then you’re totally missing out. These muffins are soft, super moist, and another great way to use up extra zucchini. I purposefully chose NOT to squeeze the excess liquid from the grated zucchini because that extra moisture helps keep the muffins tender!

9. Zucchini Bread

Zucchini Bread

This Zucchini Bread recipe is super moist, flavorful, and the best way to use up extra zucchini during the summer or all year round!

5 from 4 votes

$4.96 recipe / $0.41 slice Get the Recipe

My zucchini bread is made with the simplest ingredients, is perfectly moist, and makes an easy breakfast on the go. I was first introduced to zucchini bread by my mom years ago, and this version with cinnamon, vanilla, applesauce, and optional walnuts is still one of my favorite ways to use up extra zucchini.

Fried or Crispy Bites

Crispy on the outside, tender on the inside, these fried and baked zucchini snacks are impossible to resist. They’re great for dipping, sharing, or turning a few fresh zucchini into something a little more fun.

10. Baked Zucchini Fries

Baked Zucchini Fries

Baked Zucchini Fries make a delicious snack or side dish and are the perfect way to use up that extra bumper crop of summer zucchini.

4.80 from 24 votes

$3.81 recipe / $0.76 serving Get the Recipe

Let’s start things off with these popular baked zucchini fries! They’re crispy on the outside, creamy and delicious on the inside, and the panko-Parmesan coating helps give high-moisture zucchini that crunchy edge we all want. I love eating them plain, or you can dip them in your favorite pizza or marinara sauce.

11. Zucchini Fritters

Zucchini Fritters

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

4.85 from 13 votes

$3.26 recipe / $0.81 serving Get the Recipe

Zucchini fritters are another easy way to enjoy summer zucchini, and they’ve been a favorite of mine for years. These lightly pan-fried fritters have crispy brown edges, tender centers, Parmesan and garlic in the mix. Enjoy them by themselves or with some Tzatziki sauce!

12. Air Fryer Zucchini

Air Fryer Zucchini

This easy Air Fryer Zucchini recipe makes crispy and golden zucchini spears with simple ingredients. A quick, healthy side dish or snack!

5 from 1 vote

$4.07 recipe / $1.02 serving Get the Recipe

Crispy, tender, and ready in minutes, this air fryer zucchini is a versatile side dish that works just as well on a hot summer evening as it does alongside hearty winter meals. I aim for golden on the outside and juicy in the middle, and the quick garlic-mayo-Dijon coating helps the panko and Parmesan stick without much effort.

Fresh Salads

These zucchini salad recipes are perfect for cookouts, light lunches, and easy sides when you want to make the most of seasonal produce!

13. Zucchini, Corn and Toasted Almond Salad

Zucchini, Corn, and Toasted Almond Salad

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

5 from 3 votes

$5.95 recipe / $0.99 serving Get the Recipe

If I’ve got extra garden zucchini piling up, this zucchini, corn, and toasted almond salad is exactly the kind of fresh side I want. The raw shaved zucchini stays crisp and light, the corn adds sweetness, and the toasted almonds, Parmesan, and lemon-mint dressing make every bite taste bright, crunchy, and summery.

14. Zucchini And Orzo Salad With Chimichurri

Zucchini and Orzo Salad with Chimichurri

Zucchini and Orzo Salad with Chimichurri is a fresh summer salad that makes the perfect fresh and zesty side dish for summer grilling.

4.69 from 22 votes

$6.52 recipe / $1.63 serving Get the Recipe

This zucchini and orzo salad gives you all the best flavors and colors of summer and can be jazzed up and modified several different ways. I like that the chimichurri works like a bold, herby dressing, and you can use the zucchini raw, grilled, or roasted depending on what you’re already cooking.

15. Pasta Primavera

Pasta Primavera

Pasta Primavera is the perfect Spring dish packed with fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce.

4.92 from 12 votes

$7.10 recipe / $1.77 serving Get the Recipe

If you’re craving a delicious pasta recipe to enjoy with your zucchini this year, then you’ve got to try this pasta primavera. It’s full of fresh vegetables tossed with pasta in a light lemon butter sauce, and I make it when I want something fresh or have a few vegetables in the fridge that need using up.

16. Charred Corn And Zucchini Salad

Charred Corn and Zucchini Salad

This Charred Corn and Zucchini Salad perfectly captures the flavor of summer with fresh sweet corn, salty feta, and a smoky grill-like flavor.

4.94 from 16 votes

$3.92 recipe / $0.98 serving Get the Recipe

Fresh sweet corn pairs perfectly with summer zucchini in this charred corn and zucchini salad. The corn and zucchini get charred over high heat for smoky grill-like flavor, then finished with red onion, cilantro, and salty feta for a simple side dish that tastes like summer.

More Tasty Side Dishes

These simple, flavorful sides make the most of in-season zucchini. Roasted, sautéed, grilled, or baked into something cheesy and cozy, they make it easy to add more vegetables to the table without overthinking dinner.

17. Grilled Zucchini

Grilled Zucchini

Make the most of summer squash with this easy Grilled Zucchini recipe! Ready in minutes with a delicious honey and balsamic vinegar marinade.

No ratings yet

$2.80 recipe / $0.70 serving Get the Recipe

Grilled zucchini is one of those simple recipes that totally over-delivers. I’d make extra because the honey-balsamic marinade and smoky grill marks make it delicious hot off the grill, but the leftovers are also great tucked into wraps, grain bowls, omelets, or salads!

18. Zucchini Slice

Zucchini Slice

Zucchini Slice is an easy and budget-friendly Australian dish featuring fresh zucchini baked into a cheesy egg-based batter.

4.84 from 30 votes

$5.60 recipe / $0.70 serving Get the Recipe

A zucchini slice is similar to a crustless quiche but with a denser, cheesy texture. It’s budget-friendly, great for meal prep, and I like that it can be served hot or cold for breakfast, lunch, dinner, or an on-the-go snack.

19. Lemon Pepper Zucchini

Lemon Pepper Zucchini

Bright and peppery, this Lemon Pepper Zucchini is a simple and flavorful side dish for any dinner! Great for that summer zucchini bumper crop!

5 from 5 votes

$1.98 recipe / $0.50 serving Get the Recipe

Ahh, this has to be one of my favorite ways to prepare zucchini. Lemon pepper zucchini is bright, peppery, and ready in about 20 minutes. The key is using a really hot skillet so the zucchini browns quickly instead of getting soft and watery!

20. Oven Roasted Ratatouille

Oven Roasted Ratatouille

This Oven Roasted Ratatouille is packed with layers of fresh veggies, marinara sauce, and melty cheese. A simple, cozy side dish that tastes like comfort!

4.78 from 68 votes

$6.48 recipe / $0.81 serving Get the Recipe

Can we get a round of applause for this gorgeous and insanely delicious oven roasted ratatouille?! We make it with zucchini and other fresh summer vegetables, a rich red sauce, plenty of herbs, and cheese on top. Seriously, add this one to your dinner list this week!

21. Roasted Summer Vegetables

Roasted Summer Vegetables

Roasted Summer Vegetables are a super easy side dish and can be served as a simple side, or added to enhance several other dishes.

4.50 from 14 votes

$4.85 recipe / $1.21 serving Get the Recipe

Roasted summer vegetables are awesome as a simple side dish, but they’re also delicious with pasta salad, tucked inside a sandwich wrap, or used to make baked pasta. I’m all for this basic technique because the oven does most of the work, and the dry heat caramelizes the vegetables so they get sweet, smoky edges.

22. Simple Sauteed Vegetables

Simple Sautéed Vegetables

These simple sautéed vegetables are an easy, delicious, and colorful side dish that can go with just about anything you make for dinner!

5 from 7 votes

$3.33 recipe / $0.83 serving Get the Recipe

It’s always good to have an easy go-to side dish recipe like these simple sautéed vegetables in your back pocket. The vegetables cook quickly in a hot skillet, so they stay tender with just enough bite.

23. Zucchini Relish

Zucchini Relish

This homemade Zucchini Relish is a great way to preserve fresh zucchini with onion, bell pepper, jalapeño, and a sweet-tangy brine.

5 from 1 vote

$6.14 recipe / $0.08 serving Get the Recipe

Zucchini relish is a smart way to turn extra zucchini into something you can spoon over burgers, hot dogs, sandwiches, or grilled dinners later. It’s packed with zucchini, onion, jalapeño, and bell pepper for a spicy-sweet condiment. We’ve also included canning, fridge, and freezer storage options depending on how ambitious you’re feeling!

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Our Zucchini recipes was originally published 8/4/23. We have updated it to be the best it can be and republished 6/20/26.

The post Zucchini Recipes appeared first on Budget Bytes.

Icebox Cake

Jennie Alley — Fri, 19 Jun 2026 13:30:00 +0000

On days when it’s too hot to think about turning on the oven, this chocolate strawberry Icebox Cake gives me a cool, creamy dessert without heating up the kitchen. This 7-ingredient no-bake dessert layers chocolate graham crackers, fresh strawberries, vanilla cream cheese whipped cream, and grated chocolate in a 9×13 pan, then the fridge does the rest. After a few hours of chilling, the layers soften into a sliceable, cake-like dessert that’s easy to make ahead for summer cookouts and potlucks!

A Creamy No-Bake Dessert

This icebox cake recipe is an old-fashioned classic that first became popular back in the 1920s when home refrigeration started becoming a thing. Instead of baking, people layered cookies or crackers with cream and let the fridge do the work. And honestly, it’s still a bit of a magic trick. As this cake rests, the chocolate graham crackers soak up moisture from the cream cheese whipped cream and soften into thin, cake-like layers. I like using cream cheese here because it adds a little tang and helps the whipped cream hold up, so the cake slices cleanly instead of turning into a creamy puddle. Every bite is a dreamy combo of rich chocolate, fluffy vanilla cream, and juicy strawberries. It’s nostalgic and fresh all at once.

What I love most is how low-stress this recipe is, no oven or complicated steps needed. Just simple layering and a little chill time. It’s budget-friendly, easy to throw together, and always manages to impress a crowd! That’s my kind of dessert.

Start with softened cream cheese and cold heavy cream. I let the cream cheese soften first so it beats smoothly and doesn’t leave little lumps in the filling, but I keep the heavy cream cold so it whips up light and fluffy. For the smoothest filling, beat the cream cheese completely first, then slowly stream in the heavy whipping cream while mixing.
Spread cream on the bottom of the dish first. That thin first layer helps the chocolate graham crackers stay in place while you build the cake. It also ensures the bottom layer of crackers softens from both sides.
Give it enough time to chill. I always give this icebox cake at least 4 hours in the fridge, but overnight is even better! The longer chill gives the graham crackers time to soak up moisture from the cream cheese whipped cream, so the slices hold together, and the texture resembles cake.
Budget-saving tip: If strawberries are pricey or I just want to keep the cost lower, I’ll leave them out and skip the grated chocolate on top. You can also swap in other fruit you already have, like blueberries, raspberries, or well-drained canned peaches. Or keep it fruit-free for more of a cookies-and-cream style icebox cake. Either way, it’s still creamy and delicious.

Print Add to Collection

Chocolate Strawberry Icebox Cake

Make this chocolate strawberry Icebox Cake with 7 simple ingredients, no oven, and layers of chocolate graham crackers, strawberries, and whipped cream cheese filling!

Course Dessert

Cuisine American

Total Cost $14.14 recipe / $1.18 serving

Prep Time 20

Chill Time 4

Total Time 4 20

Servings servings

Calories 395kcal

Author Jennie Alley

Equipment

9×13'' Pan
Large Mixing Bowl
Hand Mixer

Ingredients

27 chocolate graham crackers one 14.4 oz. box, $2.79*
2 cups heavy whipping cream cold, (16 oz.) $3.37**
8 oz. cream cheese softened, $1.96
½ cup powdered sugar 60g, $0.15
1 tsp vanilla extract $0.60
4 cups strawberries sliced, (540g) $4.50
2 squares unsweetened baking chocolate optional, (0.05 oz/28g) $0.77***

Instructions

In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Add powdered sugar and vanilla and mix until combined.
Slowly pour in the heavy cream and continue to beat until the mixture is light, fluffy, and soft peaks form.
Spread a thin layer of the cream mixture on the bottom of a 9×13 dish.
Add a single layer of graham crackers, breaking pieces as needed to fit.
Top with about ⅓ of the cream mixture, then scatter 1 cup of sliced strawberries on top.
Repeat two more times (grahams, cream, berries), ending with cream and sliced berries on top.
Cover and refrigerate for at least 4 hours, or overnight, until the graham crackers soften into a cake-like texture.
Slice into squares and serve cold. Garnish with grated chocolate if desired.**

See how we calculate recipe costs here.

Notes

*I use chocolate graham crackers for a chocolatey strawberry flavor, but original, honey, or cinnamon graham crackers all work too! You can also use chocolate wafer cookies, chocolate sandwich cookies, vanilla wafers, or digestive biscuits. Thicker cookies (like sandwich cookies or digestive biscuits) will need a longer chill time to fully soften into a cakey texture, so I recommend chilling overnight if you use them.

**You can use whipped topping (like Cool Whip) instead of homemade whipped cream. Just fold it gently into the beaten cream cheese until combined in Step 2.

***I love finishing the top with a sprinkle of grated chocolate from the baking bar—it adds a little texture and richness. Totally optional, though!

Nutrition

how to make Icebox Cake step-by-step photos

Gather all of your ingredients.

Beat the cream cheese: Add the softened 8 oz. cream cheese to a large mixing bowl and beat with a hand mixer until completely smooth and creamy with no visible lumps.

Add ½ cup powdered sugar and 1 tsp vanilla extract, then beat again until combined.

Add the heavy cream: Slowly pour in 2 cups heavy whipping cream while mixing on low.

Then increase the speed and beat until the mixture becomes light, fluffy, and thick enough to hold soft peaks. It should look airy and spreadable, not loose or runny.

Assemble the icebox cake: Spread a thin layer of the cream mixture across the bottom of a 9×13 dish. This helps the first layer of graham crackers stay in place and soften evenly.

Arrange a single layer of the chocolate graham crackers over the cream, breaking pieces as needed to fit snugly into the dish. Don’t worry if the pieces aren’t perfect; they’ll soften as the cake chills, and no one will know the difference anyway!

Next, spread about one-third of the cream mixture over the graham crackers, taking it all the way to the edges.

Top with 1 cup of the sliced strawberries, scattering them evenly so every slice gets plenty of fruit.

Finish and chill: Repeat the layers two more times with graham crackers, cream, and 1 cup sliced strawberries each time. Finish with the remaining cream mixture and the last 1 cup of sliced strawberries on top.

Cover the dish and refrigerate for at least 4 hours, or overnight for the best texture. As it chills, the graham crackers will soften and turn cake-like, while the cream sets into a cool, sliceable filling!

Garnish: Grate the 2 squares of unsweetened baking chocolate over the top just before serving, if using, for a pretty finish and a little extra chocolate flavor. Slice the icebox cake into squares and serve cold. Enjoy!

Serving Suggestions

Make sure this chocolate graham cracker icebox cake is fully chilled before slicing. It’ll cut cleaner and hold its shape better. I like to use a sharp knife and wipe it clean between slices for the neatest squares, especially if I’m serving it for a cookout, potluck, or birthday dessert. If you want to dress it up even more, don’t skip the freshly grated chocolate, and add a dollop of whipped cream or a drizzle of strawberry syrup right before serving! This icebox cake is rich and creamy but still light enough for summer, so I usually cut it into 12 generous slices, but you can definitely stretch it to 15 smaller pieces if you’re feeding a bigger crowd.

This is the kind of dessert I LOVE making ahead because the fridge does all the work while I go do literally anything else. For the best texture, assemble this icebox cake the day before and let it chill overnight. By the next day, the chocolate graham crackers will have softened into those dreamy, cake-like layers, and the whole thing will slice much more neatly.

Storage Instructions

Store your chocolate strawberry icebox cake tightly covered in the fridge for up to 3 days. It actually gets better after the first day as the layers continue to meld and soften!

Freezer

You can freeze this cake, though the texture of the strawberries will soften quite a bit after thawing, so you may want to leave them out if you plan to freeze. If freezing, wrap the cake tightly in plastic wrap and then foil, or store in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the fridge before serving.

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The post Icebox Cake appeared first on Budget Bytes.

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Best Pasta Salad Recipes

1. Pasta Salad

Pasta Salad

2. Summer Vegetable Pasta Salad

Summer Vegetable Pasta Salad

3. Orzo Pasta Salad

Orzo Pasta Salad

4. Tomato MOzzarella Pasta Salad

Tomato Mozzarella Pasta Salad

5. Lemony Cucumber Couscous Salad

Lemony Cucumber Couscous Salad

6. Tortellini Salad