“Thanks for this! It’s exactly what I needed – a great basic recipe and suggestions for how to improvise based on what I’ve got in the fridge. Just had a delicious egg salad sandwich for lunch, and will definitely be coming back to this one!”

Teevee

Easy Egg Salad Recipe

When I was looking around at different egg salad recipes on the internet, they all seemed to be a little too complicated for my busy life. Almost all of them included fresh herbs, one single rib of celery, or other things that I don’t usually keep on hand. So, I made my egg salad as simple and delicious as possible. Just a few simple ingredients that you can keep in your fridge, and nothing fancy. But if you want something fancy, I’ve got ideas for that below, too. 😉

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Easy Egg Salad

This quick and easy egg salad is perfect for busy days or whenever you need a fast, inexpensive, delicious, and filling meal!

Course Lunch

Cuisine American

Total Cost $2.98 RECIPE / $1.49 SERVING

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 about ¾ cup each

Calories 295kcal

Author Beth Moncel

Ingredients

• 4 large eggs* $2.68
• 3 Tbsp mayonnaise $0.15
• 1 Tbsp dill relish** $0.08
• 1 tsp Dijon mustard $0.02
• 1/4 tsp lemon juice $0.01
• 1/8 tsp salt $0.02
• 1/8 tsp freshly cracked black pepper $0.02

Instructions

• Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the water up to a full boil. Once it reaches a boil, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
• After 12 minutes in the hot water, transfer the eggs to an ice bath or run under cold water until cool. Peel the eggs then chop them into ½-inch pieces.
• Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir.
• Taste the egg salad and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Video

Notes

*In this recipe, I boil my eggs using my tried-and-tested hard boiled eggs method. The trick is to make sure your water comes to a full boil before turning the heat off and steaming the eggs.

**You can also use your favorite type of relish, but keep in mind the flavor will turn out different.

Nutrition

Serving: 0.75cups | Calories: 295kcal | Carbohydrates: 3g | Protein: 13g | Fat: 25g | Sodium: 531mg | Fiber: 1g

How to Make Egg Salad Step-by-Step Photos

Boil the eggs: Add four large eggs to a pot and cover with water. Place a lid on the pot and turn the heat on to high. Allow the water to come up to a full boil. Once boiling, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.

After 12 minutes, transfer the eggs to an ice bath or run under cold water until cooled. Peel and chop the eggs into ½-inch pieces.

Make the salad: Add the chopped eggs to a bowl along with 3 Tbsp mayonnaise, 1 tsp Dijon mustard, 1 Tbsp dill relish, ¼ tsp lemon juice, and ⅛ tsp each of salt and pepper.

Stir all of the ingredients together until well combined, mashing some of the yolks into the dressing as you stir. Taste and adjust the seasonings to your liking.

Serving Suggestions

I love a classic egg salad sandwich (either on toast or a croissant with lettuce), but you can also serve this salad with crackers for scooping, in lettuce cups, on avocado toast, or even in an avocado half! I also think it’s delicious served up wrap-style in a tortilla (or our cottage cheese wraps for a lower-carb option) with lettuce or as a salad topper over a bed of greens.

how to store

More Easy Egg Recipes

Poached Eggs

Deviled Eggs

$1.73 recipe / $0.29 serving

Scrambled Eggs

$0.83 recipe / $0.41 serving

Baked Eggs

$3.40 recipe / $0.85 serving

The post Easy Egg Salad appeared first on Budget Bytes.

“I was looking for a no-heat lunch for work with protein and this one fit the bill. I ate it this week on toast or on crackers and it was excellent. I used craisins and pecans instead and these worked well. I’ve already meal-prepped a second batch for next week too!”

Victoria

Out of all the recipes I’ve made with curry spices, this chicken curry salad might just be my favorite, which isn’t surprising given I’m obsessed with chicken salad in general. Something about the curry with the creamy mayo/yogurt dressing is just perfect! Not to mention the subtle sweetness of the raisins to balance the earthy spices and ALL THAT CRUNCH…Mmmm!

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Curry Chicken Salad

Curry Chicken Salad is a quick and tasty alternative to traditional chicken salad, made with curry spices, sweet raisins, and crunchy almonds.

Course Lunch, Main Course

Cuisine American, Indian

Total Cost $5.69 recipe / $1.42 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings (1 cup each)

Calories 377kcal

Author Beth Moncel

Ingredients

Dressing

• ¼ cup mayonnaise $0.80
• ¼ cup plain yogurt $0.34
• 1 tsp lemon juice $0.01
• ½ tsp honey $0.02
• 1 tsp curry powder* $0.10
• ¼ tsp salt $0.02
• freshly cracked pepper (to taste) $0.02

Salad

• 2.5 cups chopped cooked chicken** $6.67
• pinch salt & pepper $0.05
• 2 stalks celery $0.18
• 3 whole green onions $0.28
• ½ cup sliced almonds $0.61
• ½ cup raisins $0.59

Instructions

• Make the dressing by stirring together the mayonnaise, yogurt***, lemon juice, honey, curry powder, salt, and pepper in a small bowl. Taste the dressing and adjust the curry powder or salt if needed.
• Season both sides of the chicken breasts with a light sprinkle of salt and pepper. Cook the chicken breast in either a countertop grill or in a skillet until cooked through. Allow the cooked chicken breast to cool while you prepare the rest of the salad.
• Finely dice the celery and slice the green onions. Place the green onion, celery, sliced almonds, and raisins in a large bowl.
• Chop the chicken into small cubes and place them in the bowl with the celery, onion, almonds, and raisins. Stir to combine. Pour the dressing over top and stir to coat.

See how we calculate recipe costs here.

Video

Notes

*You can use any type of curry powder you like. I prefer a mild curry powder. Different brands can have a more intense flavor than others, so be sure to taste and adjust to your preference.

**You can use pre-cooked chicken, like rotisserie chicken, or cook boneless, skinless chicken breasts on a grill or in a skillet. You’ll want about 2.5 cups once chopped, which for me was two breasts or about 1.5 lbs. raw.

***I highly recommend using both yogurt and mayonnaise in this recipe for the best flavor and texture. However, if you want, you can just use one or the other depending on what you have to hand.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 19g | Protein: 31g | Fat: 20g | Sodium: 315mg | Fiber: 3g

How to Make Curry Chicken Salad Step-By-Step Photos

Prep the ingredients: Gather all of your ingredients.

Make the dressing: To make the dressing for your curry chicken salad, combine 1/4 cup mayonnaise, 1/4 cup plain yogurt, 1 tsp lemon juice, 1/2 tsp honey, 1 tsp curry powder, 1/4 tsp salt, and some freshly cracked pepper.

Mix the dressing: Stir the dressing together, give it a taste, and adjust the salt, honey, or curry powder if needed (every brand of curry powder is a bit different, so you may prefer more or less). Refrigerate the dressing until you’re ready for it.

Prepare the chicken: You’ll need about 2.5 cups chopped cooked chicken, which for me was two chicken breasts, or about 1.5 lbs. when raw. 

To cook the chicken yourself, season it with a pinch of salt and pepper, then cook it using a grill or in a skillet. I used a grill plate that fits on top of my range top, but you can also use something like a George Foreman Grill, or a cast iron skillet. Another easy option is to use a store bought rotisserie chicken. Allow the chicken to cool while you prepare the rest of the salad, then chop it into small pieces.

Dice the veggies: While the chicken is cooling, you can prepare the rest of the salad. Finely dice 2 ribs of celery and slice 3 green onions.

Make the salad: Add the chopped chicken, diced celery, sliced green onions, 1/2 cup sliced almonds, and 1/2 cup raisins to a large bowl (I used golden raisins).

Pour in the dressing: Add the prepared curry dressing to the salad ingredients.

Combine and serve: Then stir until everything is coated in dressing. And then it’s ready to eat!

How to Serve

I remember when I first made this recipe for curry chicken salad, I just ate a bunch by itself with a fork. It’s honestly that good. But since then, I’ve used it as a dip for crackers or stuffed into a homemade pita and loved it just as much! It’s also amazing piled onto a croissant for an easy (but indulgent!) sandwich or wrapped in crisp lettuce for a lighter option. Or, whenever I’m craving a protein-packed salad with fresh veggies, I’ll serve it on top of a simple salad. And if I’ve got any leftover hard-boiled eggs in my fridge, I add them to the mix, too!

Storage Instructions

This curried chicken salad is great for meal-prepping. Depending on the freshness of your ingredients, it’ll easily last for up to 3-4 days in the fridge. I like to portion my salad out into separate airtight containers so I can just grab one each day for lunch. I also sometimes double-batch the dressing and use it in other recipes, like my curry chickpea salad!

More Chicken Salad Recipes

Crunchy Kale and Chicken Salad

$6.19 recipe / $1.55 serving

Chicken Salad with Apples

$10.35 recipe / $2.59 serving

Pesto Chicken and Broccoli Salad

$6.18 recipe / $1.55 serving

Greek Chicken Pasta Salad

$8.91 recipe / $2.23 serving

The post Curry Chicken Salad appeared first on Budget Bytes.

Easy Recipe for Cottage Cheese Wraps

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Cottage Cheese Wraps

These Cottage Cheese Wraps are high in protein, low in carbs, and totally gluten-free. Made with eggs, cottage cheese, and simple seasonings! YUM.

Course Breakfast, Lunch

Cuisine American

Total Cost ($2.30 recipe / $1.15 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 177kcal

Author Jess Rice

Equipment

• Small Blender
• 12×18" Sheet Pan

Ingredients

• 1 cup cottage cheese $0.98
• 1 tsp Italian herb mix $0.20
• 1 tsp garlic powder $0.05
• 1 tsp onion powder $0.05
• 2 eggs* $1.02

Instructions

• Preheat your oven to 350℉.
• Add all the ingredients to a blender and blend until smooth.
• Spread the mixture onto a parchment-lined baking sheet.
• Bake for 20-30 minutes (it took 20 minutes in the Budget Bytes studio oven, but 30 minutes in my oven at home) until the top is toasty but not burnt!
• Remove from oven and let it cool as-is.
• Flip onto a clean surface and gently peel back the parchment paper.
• Cut the rectangle in half to create two separate wraps.
• Roll the wraps with your favorite savory sandwich ingredients and enjoy!

See how we calculate recipe costs here.

Notes

*The cost of eggs for this recipe was calculated on March 3rd, 2025.

Nutrition

Serving: 1wrap | Calories: 177kcal | Carbohydrates: 6g | Protein: 18g | Fat: 9g | Sodium: 395mg | Fiber: 1g

how to make Cottage Cheese Wraps step-by-step photos

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

Blend the ingredients: Add 1 cup cottage cheese, 1 tsp Italian herb mix, 1 tsp garlic powder, 1 tsp onion powder, and 2 eggs to a blender.

Blend everything together until completely smooth with no lumps.

Spread the mixture: Line a baking sheet with parchment paper and pour the cottage cheese/egg mixture over top.

Spread the mixture out to create a rectangular shape on the baking sheet.

Make sure it’s spread at an even thickness all the way across, as shown here!

Remove the parchment paper: Once cooled, flip the large cottage cheese wrap onto a clean surface and very carefully peel back the parchment paper.

Slice: Cut the rectangle in half to create two separate wraps.

Stuff and roll: Fill the wraps with any savory filling you like! I went with our scallion herb chickpea salad, but I’ve shared more filling ideas below. Slice the filled wraps in half and enjoy!

Filling Ideas

Now, this is the fun part—choosing your fillings! These cottage cheese wraps are extremely versatile and can be filled with just about anything you desire. Here are some delicious filling ideas to get you started:

• Grilled chicken, avocado, and salsa
• Tuna salad with diced celery and red onion
• Black beans, corn, bell peppers, and shredded cheese
• Chicken salad
• Hummus, roasted vegetables, and feta cheese
• Tuna patties with tzatziki sauce and lettuce
• Tofu scramble with sautéed veggies
• Pulled pork with coleslaw and BBQ sauce

How to Store Cottage Cheese Wraps

Keep your wraps in an airtight container in the fridge (layered with parchment paper in between each wrap) for up to 3 days. I wouldn’t store them with any fillings, though, as they may make the wraps soggy. You can also try freezing these wraps and then thawing them in the fridge before using.

More cottage cheese recipes

Garlic Herb Whipped Cottage Cheese Dip

$0.84 recipe / $0.21 serving

Cottage Cheese Breakfast Bowls 6 Ways

$1.61/$1.61

Egg Muffins

$2.01 recipe / $0.34 serving

Pineapple Protein Smoothie

$0.98 each

The post Cottage Cheese Wraps appeared first on Budget Bytes.

Easy Recipe for Reuben Sandwiches

If you’ve ever had a classic Reuben at a deli, you know exactly how good this sandwich can be. Some people swap in pastrami, but I stick to the original recipe and use corned beef. The origin of this sandwich is a bit of a debate, with some saying it was created in Omaha, Nebraska, and others claiming it started in a New York City deli. Either way, making it at home is easier than you think! You can have a deli-style Reuben sandwich in minutes with just a handful of ingredients and a hot skillet. And if you’ve got leftover corned beef from my corned beef and cabbage recipe, you’re already halfway there!

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Reuben Sandwich Recipe

This easy Reuben Sandwich recipe is made from crispy rye bread, tender corned beef, tangy sauerkraut, melty Swiss cheese, and thousand island dressing.

Course Lunch

Cuisine American

Total Cost ($12.11 recipe / $3.02 serving)

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 sandwiches

Calories 818kcal

Author Marsha McDougal

Equipment

• Skillet

Ingredients

• 4 Tbsp butter (room temperature) $0.50
• 8 slices rye bread $2.85
• ½ cup Thousand Island dressing* $0.57
• 1 cup sauerkraut (drained well) $0.85
• 2 ½ cups cooked corned beef (about 12 oz.)** $5.05
• 8 Swiss cheese slices*** $2.29

Instructions

• Gather all of your ingredients. Starting with two slices of bread, spread the softened butter on one side of each slice of bread.
• Flip the butter side over and begin layering the sandwich. I like to start with spreading 1-2 Tbsp of thousand island dressing on one slice of bread (depending on how much dressing you prefer). Then add ¼ cup of sauerkraut on the other slice of bread.
• Now add 3 oz. of cooked corned beef on top of the sauerkraut. I kept mine in thick slices but you can chop your beef up if you want. Then add 2 slices of swiss cheese on top of the corned beef.
• Place the second slice of bread on top of the cheese to form a sandwich. Repeat the steps for the remaining 3 sandwiches.
• Heat a large skillet over medium heat and add 1-2 sandwiches to the skillet (depending on how many will fit). Toast the sandwiches for 2-3 minutes on each side until the bread is golden brown. Serve hot and enjoy!

See how we calculate recipe costs here.

Notes

*Thousand Island dressing is a tangy and creamy salad dressing, often made from mayonnaise, ketchup, sweet pickle relish, and vinegar. It’s readily available in most grocery stores. You can also use Russian dressing if preferred.

**I use leftover baked flat-cut corned beef, but you can also make this recipe using sliced deli corned beef. Pastrami will also work in a pinch!

***Swiss cheese is the classic choice for this sandwich. It’s mild tasting and melts well in the hot skillet. Feel free to sub in your favorite melty cheese.

Nutrition

Serving: 1sandwich | Calories: 818kcal | Carbohydrates: 38g | Protein: 37g | Fat: 57g | Sodium: 2874mg | Fiber: 5g

how to make a Reuben Sandwich step-by-step photos

Gather all of your ingredients.

Butter the bread: Spread softened butter on one side of each slice of rye bread. I made 4 classic Reuben sandwiches, so I used 4 Tbsp butter and 8 slices of rye bread total.

Layer the sandwiches: Now flip the bread over so the buttered sides are facing down. Spread 1-2 Tbsp of thousand island dressing on one slice of bread and then add ¼ cup of drained sauerkraut to the other slice. Feel free to add more or less dressing if you like!

Place 3 oz. of cooked corned beef on top of the sauerkraut. If you want, you can chop your beef up, but I prefer thick slices in my sandwich.

Now, top the corned beef with 2 slices of Swiss cheese.

Add the second slice of bread (dressing side down) on top of the Swiss cheese. Complete the sandwich making process until you’ve made all four sandwiches.

Toast the sandwiches: Heat a large skillet over medium heat. Depending on how many will fit in your skillet, add 1-2 sandwiches and toast for 2-3 minutes on each side until golden brown.

Serve: Repeat with the remaining sandwiches, and serve hot!

Serving Suggestions

I keep things quick and easy whenever I serve my corned beef Reuben sandwiches. A side of potato chips and a pickle spear is more than enough to make me happy 😉 But my family loves our air fryer French fries, so I usually end up making a batch of those as well. This sandwich is also the perfect option for a ‘soup and sandwich’ meal. I think a bowl of creamy potato corn chowder would pair nicely with the tangy, salty flavors of the sandwich.

More Delicious Sandwich Recipes

Chicken Club Sandwich

$16.57 recipe / $4.14 serving

Philly Cheesesteak Recipe

$16.27 recipe / $3.25 serving

Shrimp Po’ Boys

$12.89 recipe / $2.14 serving

Muffaletta Roll Ups

$14.14 recipe / $2.02 serving

The post Reuben Sandwiches appeared first on Budget Bytes.

Making a restaurant-style chicken club sandwich at home is not only satisfying, but it also works out to be so much cheaper! I cook my bacon in the oven, which is always super easy and mess-free (the foil-lined baking sheet catches all the grease!). Then, the chicken is pan-fried until perfectly golden brown and juicy. Everything else is just a matter of assembly. I like to spread a little bit of mayo on the toasted bread for extra flavor and creaminess, but I’ve also shared some of my favorite variations for this recipe at the end.

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Chicken Club Sandwich Recipe

This easy Chicken Club Sandwich is loaded with juicy pan-seared chicken, crispy bacon, fresh salad, and cheese. It's a budget-friendly take on the classic!

Course Lunch, Sandwich

Cuisine American

Total Cost ($16.57 recipe / $4.14 serving)

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 sandwiches

Calories 983kcal

Author Marsha McDougal

Equipment

• Large Skillet
• Baking Sheet
• Aluminum foil

Ingredients

• 9 slices bacon $2.22
• 2 boneless, skinless chicken breasts (about 1.3lb)* $6.25
• ¾ tsp salt $0.03
• ½ tsp freshly cracked black pepper $0.08
• ½ tsp garlic powder $0.05
• 2 Tbsp olive oil $0.44
• 12 slices white sandwich bread $1.19
• 2 large tomatoes $2.00
• 8 leaves iceberg or romaine lettuce $1.50
• 8 slices colby-jack cheese $2.25
• ½ cup mayonnaise $0.56

Instructions

• Start by baking the bacon. Preheat the oven to 400ºF. Line a baking sheet with aluminum foil and place a wire rack on top to hold the bacon above the surface of the baking sheet.
• Lay the strips of bacon across the wire rack and bake in the oven for approx. 25 minutes or until it has reached your desired level of crispiness. After baking, use tongs to remove the strips of bacon from the wire rack to a paper-towel lined plate.
• While the bacon is cooking, go ahead and cook the chicken. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts). Then place plastic wrap over the chicken and gently pound it with a rolling pin or meat mallet to even the thickness of the chicken breasts. Season the chicken with salt, black pepper, and garlic powder.
• Heat a large skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
• While the chicken is resting, prepare the rest of the ingredients. Toast the bread, slice the tomatoes, wash and dry the lettuce, gather the cheese slices and gather the cooked bacon. Then slice the cooked chicken breasts into strips.
• Now assemble the sandwiches. Start with a thin layer of mayo on one side of two slices of bread, then layer with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon pieces. Now add the second slice of bread with mayo and repeat the layers. Top with the last slice of toasted bread.
• Cut each sandwich in half and serve with your favorite sides. My favorites are always chips and a dill pickle spear. Enjoy!

See how we calculate recipe costs here.

Notes

*This recipe also works with turkey breast or your favorite deli meat.

Nutrition

Serving: 1sandwich | Calories: 983kcal | Carbohydrates: 48g | Protein: 62g | Fat: 60g | Sodium: 1832mg | Fiber: 6g

how to make a Chicken Club Sandwich step-by-step photos

Prep the chicken: While the bacon cooks, prep the chicken. Use a sharp knife to very carefully fillet 2 chicken breasts into two thinner cutlets. If you’re using thin-cut chicken breasts, you can skip this step. Place a layer of plastic wrap over the sliced chicken and gently pound it with a rolling pin or a meat mallet. You want each piece of chicken to be an even thickness.

Season the chicken: Use ¾ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.

Cook the chicken: Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet and oil are hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.

Prep the remaining ingredients: As the chicken is resting, you can prepare the other ingredients for your chicken club sandwich. Toast 12 slices of white bread, slice 2 large tomatoes, wash and dry 8 lettuce leaves, and gather 8 slices colby-jack cheese and the cooked bacon.

Slice chicken: Slice cooked chicken breasts into even strips.

Assemble: Now it’s time to assemble the sandwiches! Spread a thin layer of mayo on one side of two slices of toast.

Top one slice with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon.

Now add the second slice of bread with mayo and repeat the layers. Top with a third slice of toasted bread.

Serve and enjoy: Cut each sandwich in half, serve with your favorite sides, and enjoy!

Serving Suggestions

I like to keep the sides simple with this sandwich since it’s already packed with so much flavor. A handful of crispy potato chips, a dill pickle spear, or a quick side salad is usually all I need! But if I’m feeling extra hungry, I’ll whip up my pasta salad or a batch of air fryer sweet potato fries—because, let’s be honest, a chicken club sandwich and fries is a classic combo! Or, for something lighter, I think some fresh fruit or a creamy coleslaw will balance out the crispy bacon and savory chicken perfectly.

More Delicious Sandwich Recipes

Shrimp Po’ Boys

$12.89 recipe / $2.14 serving

Turkey Sliders

$9.15 recipe / $1.52 serving

Philly Cheesesteak Recipe

$16.27 recipe / $3.25 serving

Muffaletta Roll Ups

$14.14 recipe / $2.02 serving

The post Chicken Club Sandwich appeared first on Budget Bytes.

What is Falafel?

Can I Bake Them?

I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.

How to Serve Falafel

I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.

Storage, Freezing, & Reheating

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Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that's quick, easy, and delicious.

Course Appetizer, Main Course, Side Dish

Cuisine Middle-Eastern

Total Cost ($3.08 recipe / $0.16 serving)

Prep Time 1 hour hour 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 19 falafel

Calories 108kcal

Author Beth Moncel

Equipment

• Food Processor
• Baking Sheet
• Parchment Paper

Ingredients

• 2 15 oz. cans chickpeas $1.72
• ¼ red onion $0.26
• 1 handful fresh parsley, about ¼ bunch $0.26
• 1 handful fresh cilantro, about ¼ bunch $0.17
• 4 cloves garlic $0.12
• 1 tsp salt $0.01
• ½ tsp cayenne pepper $0.13
• 1 tsp ground cumin $0.08
• 1 tsp baking powder $0.04
• ½ cup flour* $0.07
• ¼ cup neutral cooking oil for frying $0.22

Instructions

• Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
• Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
• Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
• Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
• If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
• To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.

See how we calculate recipe costs here.

Notes

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Sodium: 148mg | Fiber: 4g

How to Make Falafel — Step By Step Photos

Gather all your ingredients.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.

Let them drain on a paper towel to absorb the excess oil.

And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!

More Easy Chickpea Recipes

The Best Homemade Hummus (Plus Four flavors)

$2.24 recipe / $0.37 serving

Air Fryer Chickpeas

$0.88 recipe / $0.22 serving

Pesto Chickpea Salad

$3.14 recipe / $0.79 serving

Chickpea Spread with Caramelized Onions

$3.58 recipe / $0.60 serving

The post Easy Homemade Falafel appeared first on Budget Bytes.

I feel like leftover turkey sandwiches are a given after Thanksgiving, but turkey can easily become dry and boring. So, instead of just throwing it between two slices of bread, I like to get a little more creative with my leftovers! These turkey cranberry sliders are one of my favorite ways to enjoy my Thanksgiving turkey breast all over again. I layer it between sweet Hawaiian rolls with tangy cranberry sauce and Swiss cheese, then top it off with a buttery mustard glaze. It’s easy, delicious, and even works with regular deli turkey meat!

Do I have to Use the Cranberry Sauce?

The cranberry sauce is completely optional, but I think it tastes so good with the leftover turkey. It stops it from getting dry in the oven by adding extra moisture, and the sweetness compliments the sandwich very well. But that said, the cranberry sauce didn’t work as well with the turkey deli meat as it did with leftover turkey breast.

Storing Leftovers

These turkey sliders are definitely best when served fresh and warm out of the oven because the cranberry sauce can make them soggy if they sit for too long. However, if you do have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. I’d reheat them in the oven at 350°F for the best texture. Make sure the turkey is hot all the way through before serving! Please note this storage time is only a suggestion and will depend on how fresh your turkey was to begin with.

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Turkey Sliders Recipe

Enjoy these Turkey Sliders with your leftover turkey and cranberry sauce so nothing goes to waste. They’re delicious and super easy to make!

Course Main Course

Cuisine American

Total Cost ($9.15 recipe / $1.52 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings (2 sliders each)

Calories 559kcal

Author Marsha McDougal

Equipment

• 9×13 Baking Dish

Ingredients

• 12 Hawaiian sweet rolls $4.79
• 4 cups leftover sliced turkey meat* $0.00
• 1 cup cranberry sauce $1.00
• 6 slices Swiss cheese $1.87
• 8 Tbsp butter $1.12
• 1 ½ tsp Dijon mustard $0.02
• 1 ½ tsp Worcestershire sauce $0.05
• 1 ½ Tbsp everything bagel seasoning $0.30

Instructions

• Preheat the oven to 350°F. Slice the rolls in half lengthwise.
• Place the bottom half of the rolls in a 9×13" baking dish. Evenly divide and layer the turkey meat over each roll.
• Spread the cranberry sauce over the turkey.
• Add the Swiss cheese on top of the cranberry sauce in a single layer.
• Now, make the butter mixture. Melt the butter in a small bowl in the microwave. Add the Dijon mustard, Worcestershire sauce, and everything bagel seasoning to the bowl. Whisk all the ingredients together.
• Place the top rolls on top of the cheese. Using a pastry brush, brush the butter mixture over the tops of the rolls and the sides of the sandwiches. Brush several layers of the butter, making sure the rolls are well coated. You can also carefully pour the butter mixture over the top if you don't have a pastry brush.
• Loosely cover the baking dish with aluminum foil and bake for 15 minutes. After 15 minutes, remove the aluminum foil and continue baking for 5-7 minutes or until lightly golden brown.

See how we calculate recipe costs here.

Notes

*I didn’t include a price for the turkey since I used leftovers from our roasted turkey breast recipe.

This recipe also works with turkey deli meat. I used 12 slices of deli turkey breast meat when I tested this recipe, which cost $4.00. There’s also a ”carving board oven roasted turkey breast” option that’s a lot thicker and resembles the texture of the leftover turkey. It’s $4.99 for one pack of that.

Nutrition

Serving: 1serving (2 sliders each) | Calories: 559kcal | Carbohydrates: 49g | Protein: 32g | Fat: 26g | Sodium: 662mg | Fiber: 1g

how to make Turkey Sliders – step by step photos

Preheat the oven to 350°F. Slice 12 Hawaiian sweet rolls in half lengthwise.

Place the bottom half of the rolls in a 9×13″ baking dish. Evenly divide and layer 4 cups lefltover turkey meat over each roll.

Spread 1 cup cranberry sauce over the turkey.

Add 6 slices Swiss cheese on top of the cranberry sauce in a single layer.

Now make the butter mixture. Melt 8 Tbsp butter in a small bowl in the microwave. Add 1 ½ tsp Dijon mustard, 1 ½ tsp Worcestershire sauce, and 1 ½ Tbsp everything bagel seasoning to the bowl. Whisk all the ingredients together.

Place the top rolls on top of the cheese. Using a pastry brush, brush the butter mixture over the tops of the rolls and the sides of the sandwiches. Brush several layers of the butter making sure the rolls are well coated. You can also carefully pour the butter mixture over the top if you don’t have a pastry brush.

Loosely cover the baking dish with aluminum foil and bake for 15 minutes. After 15 minutes, remove the aluminum foil and continue baking for 5-7 minutes or until lightly golden brown.

This turkey sliders recipe is the best appetizer, day-after-Thanksgiving meal, or weeknight dinner! It’s easy to make and perfect for serving a crowd.

More Easy Turkey Recipes

Turkey Pot Pie

$10.55 recipe / $1.32 serving

Turkey and Wild Rice Soup

$8.94 recipe / $2.24 serving

Turkey Gravy

$0.62 recipe / $0.08 serving

Turkey Breast Brine

$3.66 recipe

The post Turkey Sliders appeared first on Budget Bytes.

“Delicious and sooo simple! My new favorite Budget Bytes recipe. I love that I can freeze all of the ingredients and eat this several times over a couple weeks :)”

JNNFRB

Growing up, whenever we ate at the food court in the mall, my #1 favorite place to eat was the Philly cheesesteak restaurant. I would skip over the pizza and burgers and go straight for those cheesy, tender, steak sandwiches. So today I’m excited to recreate and put my own spin on an American classic for a party of 5 on a budget!!😉

What are Philly Cheesesteaks?

Philly Cheesesteaks are sandwiches made with thinly sliced steak and cheese and served on a long hoagie roll. Although its origins are sometimes debated, the Philly Cheesesteak is mostly known for being created in Philadelphia, Pennsylvania in the early 1900’s. Common variations throughout the years have included sautéed onions, bell peppers, and mushrooms. Regardless of how you like to eat your cheesesteak, this popular recipe has been well-loved by many!

Let’s Talk Steak!

Serving Suggestions

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Philly Cheesesteak Recipe

This easy Philly Cheesesteak recipe is made with tender, thinly sliced beef, sautéed peppers, onions and mushrooms and gooey, melted cheese on a toasted hoagie roll!

Course Dinner, Lunch

Cuisine American

Total Cost $16.27 recipe / $3.25 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 (1 sandwich each)

Calories 535kcal

Author Marsha McDougal

Ingredients

• 8 oz. baby bella mushrooms, sliced $2.69
• 1 green bell pepper $0.89
• 1 yellow onion $0.42
• 4 Tbsp butter, divided $0.53
• 2 Tbsp cooking oil, divided $0.08
• 12-14 oz. shaved beef steak $6.00
• 3/4 tsp salt $0.03
• 1/2 tsp garlic powder $0.05
• 1/2 tsp freshly cracked black pepper $0.02
• 2 tsp Worcestershire sauce $0.10
• 5 hoagie rolls $3.82
• 6 slices provolone $1.64

Instructions

• Start by prepping the vegetables. Slice the green bell pepper, onion, and mushrooms.
• Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot add in the sliced mushrooms. Stir and cook for 2-3 minutes or until the mushrooms start to soften.
• Next add in the sliced onions and bell pepper to the skillet. Stir and cook for another 3 minutes or until the veggies have softened. Remove all the vegetables from the skillet to a separate plate and set aside.
• In the same skillet add 1 Tbsp butter and 1 Tbsp cooking oil. Add the shaved beef steak to the skillet and cook until browned and cooked through.
• Now add the sautéed peppers, onions, and mushrooms back to the skillet with the steak, then add in the salt, garlic powder, black pepper, and worcestershire sauce. Stir and cook for 1-2 minute to allow the vegetables to heat back up.
• Spread the provolone cheese slices on top of the beef and vegetables in the skillet. Turn the heat off. Allow the residual heat to melt the cheese.
• While the steak is cooking or while the cheese is melting, go ahead and toast the hoagie rolls. Preheat the oven to 350°F. Place 5 rolls on a baking sheet, spread the remaining 2 Tbsp of softened butter inside the hoagie rolls, and toast in the oven for a few minutes until golden brown. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set the rolls to the side.
• Fill each hoagie roll evenly with the steak and cheese mixture. Serve these Philly cheesesteaks with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. Enjoy!

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1sandwich | Calories: 535kcal | Carbohydrates: 39g | Protein: 29g | Fat: 30g | Sodium: 920mg | Fiber: 2g

How to Make Philly Cheesesteaks – Step by Step Photos

Start by prepping the vegetables. Slice 1 green bell pepper, 1 onion, and 8 oz. baby bella mushrooms.

Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot add in the sliced mushrooms. Stir and cook for 2-3 minutes or until the mushrooms start to soften.

Next add in the sliced onions and bell pepper. Stir and cook for another 3 minutes or until the peppers and onions have softened. Remove all the vegetables from the skillet to a separate plate and set aside.

In the same skillet add another 1 Tbsp butter and 1 Tbsp cooking oil. Add 12-14oz. of shaved beef steak to the skillet and cook until browned and cooked through.

Now add the sautéed peppers, onions, and mushrooms back to the skillet with the cooked steak along with 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp freshly cracked black pepper, and 2 tsp Worcestershire sauce. Stir and cook for 1-2 minutes to allow the vegetables to heat back up.

Spread 6 slices of provolone cheese on top of the steak in the skillet. Turn the heat off. Allow the residual heat to melt the cheese.

While the steak is cooking or while the cheese is melting, go ahead and toast the hoagie rolls. Preheat the oven to 350°F. Place 5 rolls on a baking sheet, spread the remaining 2 Tbsp of softened butter inside the hoagie rolls, and toast in the oven for a few minutes until golden brown. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set aside.

Now all that’s left to do is fill each hoagie roll evenly with the steak and cheese mixture. You can also spread some mayo on the inside of each roll if you prefer.

Serve these Philly cheesesteaks with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. And of course you have to have some crispy fries or chips on the side. Yum!! Tell me, what’s your favorite Philly cheesesteak toppings?

More Sandwich Recipes

Slow Cooker Meatball Subs

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Muffaletta Roll Ups

$14.14 recipe / $2.02 serving

Ham And Cheese Sliders

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Shrimp Po’ Boys

$12.89 recipe / $2.14 serving

The post Philly Cheesesteak Recipe appeared first on Budget Bytes.

What is a Muffaletta Roll Up?

Tips and Suggestions

1. Use thin-cut meats and cheeses as they roll up better and won’t make your roll ups too bulky.
2. Muffaletta salad always tastes better when it has had time to marinate! Make the olive salad the day before and let it sit in the fridge overnight for maximum flavor.
3. Use pitted or stuffed green olives (I used jalapeno-stuffed olives for an extra kick) so you don’t have to worry about removing the pit before chopping.
4. Muffalettas are usually left to ‘rest’ before eating so the olive salad juices can soak into the bread. That won’t work for these roll ups, as the added moisture will create lots of steam and make them soggy. I recommend straining the olive salad well before adding it to the pizza dough!

Storage Instructions

Store your roll ups in the fridge for up to 5 days. They’re delicious, hot or cold, as leftovers! You can also try freezing them for up to 3 months by wrapping them in foil or plastic wrap and placing them in an airtight container. Let them thaw in the fridge overnight before enjoying. Just note that the salad and meat may become watery after thawing.

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Muffaletta Roll Ups

These Muffaletta Roll Ups are the best way to enjoy your favorite sandwich outside of NOLA! They're the perfect meal-prep recipe on a budget.

Course Lunch

Cuisine American

Total Cost ($14.14 recipe / $2.02 serving)

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 7 servings (one 2 inch thick slice per serving)

Calories 593kcal

Author Jess Rice

Equipment

• Food Processor
• Baking Sheet

Ingredients

Muffaletta Salad Ingredients

• ½ cup green olives* $1.73
• ½ cup Italian giardiniera mix $0.71
• 1 tsp dried Italian herbs $0.19
• 1 clove garlic, minced $0.05

Roll Up Ingredients

• 1 ball pizza dough $3.49
• 1 Tbsp flour, if needed for rolling out pizza dough $0.02
• 11 slices Provolone cheese $1.98
• 8 slices mozzarella cheese $1.44
• 10 slices of thin cut ham $1.98
• 15 slices of thin cut Italian salami $2.19
• 1 egg, beaten $0.22
• 1 tsp sesame seeds for garnish $0.14

Instructions

Muffaletta Salad Directions

• Add all the salad ingredients to your food processor and pulse until chunky and small.

Roll Up Directions

• Preheat oven to 400 degrees. Roll out pre-made pizza dough onto a large piece of parchment paper, about 10×14” in size, nice and thin. Use a little flour if necessary to help you roll your dough flat if you find it’s a little sticky.
• Top the dough with one layer of cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.
• Then, on top of your cheese layer, spread out Italian salami
• On top of salami, layer the thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.
• Add your last layer of cheese.
• Carefully roll up your dough, starting from one short end of the rolled out dough.
• Seal the dough gently with your finger tips to create a solid loaf.
• Brush egg wash over the entire loaf.
• Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!) Sprinkle with sesame seeds.
• Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffuletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days.

See how we calculate recipe costs here.

Notes

* I opted for jalapeno stuffed green olives I found at Walmart to give my muffaletta a little extra heat.

Nutrition

Serving: 1serving | Calories: 593kcal | Carbohydrates: 42g | Protein: 35g | Fat: 37g | Sodium: 2297mg | Fiber: 1g

how to make A Muffaletta Roll Up – step by step photos

Add ½ cup green olives, ½ cup Italian giardiniera mix, 1 tsp dried Italian herbs, and 1 minced garlic clove to your food processor.

Pulse until chunky and small.

Preheat oven to 400 degrees. Roll out 1 ball of pre-made pizza dough onto a large piece of parchment paper, about 10×14” in size, nice and thin. Use 1 Tbsp flour if necessary to help you roll your dough flat if you find it’s a little sticky.

Top the dough with 11 Provolone cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.

Then, on top of your cheese layer, spread out 15 slices of Italian salami.

On top of salami, layer 10 slices thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.

Add 8 slices of mozzarella cheese on top.

Carefully roll up your dough, starting from one short end of the rolled out dough. Seal the dough gently with your finger tips to create a solid loaf.

Brush 1 beaten egg over the entire loaf.

Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!)

Sprinkle with 1 tsp sesame seeds.

Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffaletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days. 

You’re going to love how quick, easy, and delicious this muffaletta roll up recipe is!

More Sandwich Recipes

Philly Cheesesteak Recipe

$16.27 recipe / $3.25 serving

How to Make the Best Veggie Sandwich

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Spinach Artichoke Grilled Cheese

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The post Muffaletta Roll Ups appeared first on Budget Bytes.

“SO YUM–thanks, Jess! This was really delicious and way better than any po’ boy from any restaurant in my area. Did I mention cheaper, too? It’s also the tastiest remoulade sauce recipe I’ve tried!”

JANMAUS

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Shrimp Po’ Boys Recipe

This Shrimp Po' Boys recipe is creamy and tangy with crispy fried shrimp and a homemade remoulade sauce. Easy to make and full of flavor!

Course Lunch

Cuisine American

Total Cost ($12.89 recipe / $2.14 serving)

Prep Time 30 minutes minutes

Cook Time 4 minutes minutes

Total Time 34 minutes minutes

Servings 6 sandwiches (about 5 shrimp per sandwich, 6” sandwich per person)

Calories 947kcal

Author Jess Rice

Equipment

• Meat Thermometer
• Deep Stainless Steel Skillet

Ingredients

Fried Shrimp Ingredients

• 1 lb large peeled and deveined shrimp $5.68
• ⅓ cup flour $0.05
• 2 eggs $0.34
• ⅓ cup buttermilk* $0.11
• 3 tsp Tony Chachere's seasoning, divided $0.06
• 1 tsp freshly cracked black pepper $0.02
• ¼ cups plain panko breadcrumbs $0.46
• 1 cup vegetable oil** $0.89

Remoulade Ingredients

• 1 ½ cups mayonnaise $1.68
• ½ tsp hot sauce $0.02
• 2 Tbsp grainy mustard $0.12
• 2 cloves garlic, minced $0.05
• 3 Tbsp dill pickle relish $0.24
• 1 Tbsp prepared horseradish $0.14
• 1 tsp Worcestershire sauce $0.01
• ½ tsp smoked paprika $0.08
• ⅛ tsp cayenne $0.03
• 1 Tbsp fresh parsley, minced $0.05

Sandwich Fixin's

• ¼ head of iceberg lettuce, finely chopped $0.47
• 2-3 roma tomatoes, diced $0.42
• 1 baguette*** $1.97

Instructions

• To prepare your shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.
• While your shrimp is thawing, prepare your remoulade by adding mayonnaise, hot sauce, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, 1 tsp Tony’s, smoked paprika and cayenne pepper to a mixing bowl.
• Whisk to combine and set aside.
• In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have the flour. Then, in bowl #2, you will want to beat together the eggs and buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, black pepper, and panko.
• First, toss your shrimp in the #1 bowl of flour.
• Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk.
• Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)
• In a heavy bottomed skillet, heat up the vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check.
• Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding. Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)
• Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.
• Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with shaved iceberg lettuce, extra hot sauce, and chopped tomatoes in a sliced baguette.

See how we calculate recipe costs here.

Video

Notes

*I highly recommend using real buttermilk (the flavor is unbeatable!), but you can make buttermilk by using milk and vinegar in a pinch. Mix ⅓ cup of milk with 1 teaspoon of white vinegar and let it sit for 5 minutes before using. 

** Other suitable oils for shallow frying include: avocado, canola, corn, safflower, sunflower, and grapeseed oil. Vegetable oil is a budget-friendly blend of oils with high smoke points of 400–450°F and it’s flavor is neutral.

*** Po’ Boys are typically served on a freshly made French bread, but the best we can do here that’s widely available in Nashville is a baguette, so hopefully this works for you, too, wherever you call home!

Nutrition

Serving: 1sandwich | Calories: 947kcal | Carbohydrates: 33g | Protein: 19g | Fat: 82g | Sodium: 2425mg | Fiber: 2g

how to make Shrimp Po’ Boys step-by-step photos

Prepare the shrimp: To prepare the 1lb of shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.

Prepare the remoulade: While your shrimp is thawing, prepare your remoulade by adding 1 ½ cups mayonnaise, ½ tsp hot sauce, 2 Tbsp grainy mustard, 2 cloves minced garlic, 3 Tbsp dill pickle relish, 1 Tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp Tony Chachere’s seasoning, ½ tsp smoked paprika and ⅛ tsp cayenne pepper to a mixing bowl.

Whisk to combine and set aside.

In a heavy bottomed skillet, heat up 1 cup vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check. Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding.

Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)

Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.

Assemble the Po’ Boys: Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with ¼ head shaved iceberg lettuce, extra hot sauce, and 2-3 chopped roma tomatoes in a sliced baguette.

It’s the perfect sandwich that will have you booking tickets to New Orleans during Carnival season in no time!

how to store and reheat

The fried shrimp will last for 3 days in the refrigerator, but will not be as crispy as when freshly-made. Let the shrimp cool completely before storing them in an airtight container. To reheat, pop them in the air fryer at 350°F for 2-4 minutes, or in the oven at 350°F for 5-7 minutes, flipping halfway. Store the shrimp po’ boy sauce in an airtight container in the refrigerator for up to a week. Just give it a good stir before serving! It makes a great dip for fresh vegetables, too!

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The post Shrimp Po’ Boys appeared first on Budget Bytes.