Tag: ketchup

This One-Pot Pork and Beans is Pure Comfort
This pork and beans recipe is full of hearty, smoky flavor and tastes even better the next day. Shredded pork roast, bacon, canned beans, and a handful of seasonings are baked to sweet, salty, and savory perfection.
Flavor: Sweet, smoky, and tangy sauce infuses the beans and pork with classic BBQ-inspired depth.

Swaps: Try using leftover ham, sausage, or pulled pork instead of bacon.

Serving Suggestions: Serve with a side of cornbread to soak up all that savory sauce or over a bed of rice.

Make Ahead: Cook up to two days ahead, chill, and reheat when ready.
Hearty Ingredient for Pork and Beans
- Pork: Pork roast and chopped bacon create a rich, robust base. Swap in leftover ham (and the bone) for an added smoky depth. For a budget-friendly twist, chopped hot dogs or cooked sausage work great too!
- Beans: Use canned baked beans, including their sauce, plus a can of navy beans for extra texture and heartiness. Mix and match with pinto or great northern beans if needed.
- Sauce: Bacon, onion, and garlic simmered with ketchup, molasses, brown sugar, vinegar, Worcestershire, mustard, and broth create a thick, tangy-sweet, and deeply savory base.
Easy Variations
- Hidden Veggies: Stir in diced bell peppers, frozen corn, shredded zucchini, or diced carrots to boost nutrition.
- No Molasses? Maple syrup or honey both work as an easy swap.
- Spicy Kick: Add a few dashes of hot sauce or a sprinkle of cayenne with the seasonings.
Just like slow-cooker baked beans, this recipe is all about the low and slow cook mode. This tenderizes the pork, thickens the sauce, and infuses the beans with all that savory flavor!

Let the pork brown well before adding liquid. Those little brown bits in the pan add tons of flavor!

Drain and rinse canned beans (except baked beans) to control the salt and avoid a gummy texture.

Searing the pork gives it a golden, caramelized crust that really boosts the flavor. Separate the shoulder into pieces to roast it evenly.
Storing and Saving

Keep pork and beans in a covered container in the fridge for up to 4 days. Reheat them in the microwave or on the stovetop. If too thick, add a splash of broth when reheating. Freeze portions in zippered bags or freezer-safe containers for up to 6 months.

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Pork and Beans

Tender pork and smoky bacon mix with baked beans in a sweet-savory sauce for a cozy, comforting dish.

Prep Time 20 minutes

Cook Time 3 hours 20 minutes

Total Time 3 hours 40 minutes

Preheat the oven to 350℉.

Use a large Dutch oven over medium-high heat to cook the bacon until crispy. Set bacon aside on a paper towel-lined plate and reserve 2 tablespoons of the bacon grease in the pot.

Season the pork shoulder pieces with salt & pepper. Add the pork shoulder 2-3 pieces at a time to the Dutch oven and brown them on all sides, about 2–3 minutes on each side. Transfer seared pork to a plate.

Reduce the temperature to medium-low and in the same pot, add the diced onion. Cook for 2 minutes, or until translucent, stirring occasionally. Add the garlic and cook for 1 minute more.

In a mixing bowl, stir together the chicken broth, ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard powder. Add the seared pork back to the Dutch oven and pour the sauce over top.

Bake, covered, for 2½-3 hours, or until pork roast is fork tender.

Remove the lid and add the baked beans (with sauce), navy beans, and cooked bacon to the pot. Return to the oven uncovered for 30 to 40 minutes until slightly thickened and caramelized.

Remove the pork roast from the pot and shred, removing and discarding any large fatty pieces. Return the shredded pork to the pot.

Taste and season with additional salt and pepper as needed.

These beans will thicken and have even more flavor when reheated, so feel free to make ahead.

Add a dash of hot sauce or chili flakes if you like a little heat.

*If not using bacon, sear the pork roast in 2 tablespoons of vegetable oil

Calories: 222 | Carbohydrates: 24g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 496mg | Potassium: 621mg | Fiber: 1g | Sugar: 20g | Vitamin A: 111IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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October 21, 2025
Apricot Chicken
This Apricot Chicken Recipe is so easy to make and goes from the stovetop to the table in less than 30 minutes.

Tender chicken thighs are simmered in a tangy-sweet apricot glaze that’s both easy and delicious.
It’s a simple chicken dish that uses ingredients likely already on hand.

It’s a perfect balance between sweet and savory.

Apricot chicken is made in one skillet for easy cleanup.
Ingredients For Apricot Chicken

Chicken: I use boneless skinless thighs in this recipe since they’re tender and stay juicy. You can also use chicken cutlets or chicken breasts cut into 1-inch pieces.

Seasonings: Garlic, onion, and ginger give the chicken a savory, umami flavor that balances out the sweetness of the apricot jam. Add some sriracha or red pepper flakes for a little heat.

Apricot Preserves: Apricot preserves or jam can be used in this recipe. Jelly is made with juice, jam is made with mashed fruit, and preserves are made with whole fruit, so based on your choice, the consistency of the sauce can change a little bit.

Sauce: In addition to the preserves, this recipe uses soy sauce for salty umami flavor along with apple cider vinegar to balance the sweetness and Dijon for flavor.

Variations
- Switch out the apricot preserves for orange marmalade to make an orange chicken style dish.
- Stir in some sliced water chestnuts in Step 5.
How to Make Apricot Chicken
1. Season chicken and brown according to the recipe below.
2. Move chicken to one side of the skillet and deglaze pan with water.
3. Add remaining ingredients and bring to a simmer until chicken is cooked through.
Serve over rice. Garnish with sesame seeds, sliced almonds, and green onions, if desired.

Got Leftovers?
- Keep leftover apricot chicken in a covered container in the refrigerator for up to 4 days.
- Leftovers are great chopped and added to a stir fry.
- Reheat portions in the microwave or the air fryer.
- Freeze portions in zippered bags for up to a month and thaw in the refrigerator before reheating.
What Sides Pair with Apricot Chicken?

Besides rice, apricot chicken can be mixed with ramen or low-carb zoodles. Use any extra apricot sauce on a side of bok choy or broccolini.

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Apricot Chicken

Apricot chicken combines tender chicken with a sweet and tangy apricot glaze, creating a delicious meal that’s perfect for any night of the week.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Cook ModePrevent your screen from going dark

In a medium bowl, toss the chicken with onion powder, garlic powder, ginger, and salt.

In a 10-inch skillet, heat the oil over medium-high heat. Add the chicken and brown for 2-3 minutes per side without stirring.

Stir and move the chicken to one side of the skillet.

Reduce the heat to medium and add the water to the skillet. Use a spatula to scrape up any brown bits.

Add the jam, ketchup, cider vinegar, Dijon, soy sauce, and red pepper flakes if using. Bring to a gentle simmer, adjusting the heat if needed, and let simmer about 7 minutes or until the chicken is cooked through.

Serve over rice.

For a thicker sauce, remove cooked chicken from pan and let sauce simmer for a few minutes more.
Apricot chicken can be stored in an airtight container in the fridge for up to 4 days.

Calories: 663 | Carbohydrates: 26g | Protein: 38g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 1329mg | Potassium: 587mg | Fiber: 1g | Sugar: 16g | Vitamin A: 394IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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September 12, 2024
Mini Meatloaf
Meatloaf muffins are a fun and fast twist on a classic.

This mini meatloaf recipe turns ground beef into a quick weeknight meal that the whole family will love.
They are easy to prepare for a great weeknight meal.

Mini meatloaves cook in less than 30 minutes.

You can prepare these ahead of time and bake them before serving.

They reheat and freeze well for meal prep.
What You’ll Need For Mini Meatloaves

Ground Beef: I use lean ground beef (80/20), which has just enough fat to be flavorful. You can also use ground turkey or ground chicken or replace ⅓ of the ground beef with ground pork.

Breadcrumbs: Breadcrumbs bind the meatloaf together and keep it nice and juicy. Use seasoned bread crumbs in this recipe. If using plain breadcrumbs, season them with extra garlic powder, onion powder, and Italian seasoning.

Egg: Eggs also help the meatloaf muffins to hold together.

Flavor: I add green bell pepper, onion, and a bit of bbq sauce for flavor. Since these cook quickly, the onion should be softened or replaced with ¾ teaspoon onion powder.

Mini Meatloaf Topping Variations
- Zesty Topping: ⅓ cup ketchup, ⅓ cup chili sauce, 1 tablespoon brown sugar
- Brown Sugar Topping: ⅓ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon vinegar, 1 teaspoon dry mustard
- BBQ Topping: combine equal parts BBQ sauce and ketchup
How to Cook Meatloaf in Muffin Tins
1. Prep: Soften the onion according to the recipe below. Combine the ingredients in a bowl.
2. Glaze: Prepare the glaze by whisking ketchup, chili sauce, and brown sugar.
3. Bake: Divide the mini loaves among a muffin pan, top with glaze, and bake.
Remove when done and allow to rest for several minutes before serving.

Holly’s Tips

Muffin tin meatloaf cooks quickly, and everyone loves them. Here are my tips for perfection.
- Use cooking spray or parchment liners to ensure the meatloaves don’t stick.
- Mix just until combined, overmixing can cause dense meatloaves.
- These bake for about 22 – 26 minutes at 425°F. Use an instant read thermometer to ensure they reach 160°F.
Storage & Freezing

This mini meatloaf recipe is practically tailor-made for the freezer, either as a make-ahead meal or for leftovers.
- After Baking: Bake as directed and cool completely. Freeze in freezer bags or a freezer-safe container.
- Freezing Raw: You can freeze raw meatloaf muffins for cooking later. Prepare as directed and freeze in the pan. Once frozen, transfer to freezer bags or an airtight container and freeze for up to 4 months. If the meatloaves are frozen to the pan, dip the bottom of the pan in hot water for a few seconds to release them.
- To bake, place the muffins back into the muffin tin, cover with plastic wrap, and thaw in the refrigerator overnight. Bake as directed adding 3 to 4 minutes to the baking time.
More Delicious Meatloaf Recipes

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Mini Meatloaf Muffins

These easy meatloaf muffins are the perfect snack or quick dinner idea. They’re great for making ahead and freezing!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 425°F. Grease a muffin pan or spray with cooking spray and set aside.
To make the glaze, in a medium bowl, combine ketchup, chili sauce, and brown sugar, and set aside.
In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until tender, about 3 to 4 minutes. Cool completely.
In a large bowl, combine beef, cooled onion, bell pepper, bread crumbs, Worcestershire sauce, egg, parsley, salt, and pepper. Add ¼ cup of the glaze mixture. Mix just until combined.
Divide the meat mixture over 10 muffin wells. Divide the glaze over the tops of the meatloaves.
Bake uncovered for 22-26 minutes or until cooked through, and the loaves reach an internal temperature of 160°F. Rest for 5 minutes.

You can replace the onion with ¾ teaspoon onion powder. Mini meatloaves can be frozen before or after cooking.

To freeze raw meatloaf muffins, prepare as directed and freeze in the pan. Once frozen, transfer to freezer bags or an airtight container and freeze for up to 4 months. If the meatloaves are frozen in the pan, dip the bottom of the pan in hot water for a few seconds to release them. To bake, place the muffins back into the muffin tin, cover with plastic wrap, and thaw in the refrigerator overnight. Bake as directed, adding 3 to 4 minutes to the baking time.

Calories: 227 | Carbohydrates: 15g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 457mg | Potassium: 340mg | Fiber: 1g | Sugar: 7g | Vitamin A: 250IU | Vitamin C: 8.5mg | Calcium: 39mg | Iron: 2.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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July 27, 2024
Thousand Island Dressing
In less than 5 minutes, you can make a jar of Thousand Island dressing that is better than any store-bought variety.

With only a few simple ingredients, this homemade dressing is so easy.

Thousand Island dressing is a favorite and one I’ve loved since I was a kid

So, what is Thousand Island dressing? This dressing is named for the Thousand Islands region, which is located between Canada and the US on the east coast near New York. This creamy dressing has a bit of sweetness (from sugar) and some tang. The color comes from ketchup (or tomato paste) while vinegar adds some zing.
It’s so easy to make, ready in about 3 minutes.

Homemade Thousand Island dressing tastes so much better than bottled dressing (with fewer additives and preservatives).

It uses ingredients you likely have on hand.

It’s a great addition to burgers too.
Ingredients for Thousand Island Dressing

Creamy Base – Sour cream and mayonnaise are the base of this dressing. You can replace the sour cream with Greek yogurt.

Tang – Vinegar and ketchup give this dressing a little tangy zing.

Sweetness – Sugar and sweet pickle relish balance the tang in this dressing.Dill pickle relish is great too.

Variations
- Add some lemon juice, Worcestershire sauce, finely chopped black olives, garlic, or horseradish to change the flavor profile.
- Swap ketchup for chili sauce or tomato paste. Add a little smoked or sweet paprika.
- Make it low-carb by swapping the sugar for sweetener and the relish for finely diced dill pickles.
Tips & Serving
- Homemade Thousand Island dressing will keep up to a week in a container with a tightly fitted lid or a jar (as long as your sour cream is fresh). A mason jar is the easiest option.
- Thin it out with milk or buttermilk if desired.
- Serve it over a tossed salad or a classic wedge salad or as a veggie dip. (We love it in our Big Mac salad too!).
- Use it as a secret sauce on hamburgers, Reuben sandwiches in place of Russian dressing or wraps.
- Serve it as a dip for French fries or other favorite appetizers.
Our Favorite Homemade Dressings

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5 from 40 votes↑ Click stars to rate now!
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Thousand Island Dressing

The best Thousand Island Dressing has a few simple ingredients like mayonnaise, ketchup, and sweet pickle relish.

Prep Time 10 minutes

Total Time 10 minutes

Cook ModePrevent your screen from going dark

Nutrition information is for 1 tablespoon of dressing.
Make it low carb by replacing sugar with sweetener and using finely diced dill pickles in place of sweet relish.

Homemade thousand island dressing will keep up to a week in a container with a tightly fitted lid or a jar (as long as your sour cream is fresh). A mason jar is the easiest option.

Thin it out with milk or buttermilk if desired.

Serve it over a tossed salad or a classic wedge salad or as a veggie dip.
Use it as a secret sauce on hamburgers, Reuben sandwiches.
Serve it as a dip for French Fries or other favorite appetizers.

Calories: 62 | Carbohydrates: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 80mg | Potassium: 13mg | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Dressing

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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May 15, 2024
Cheeseburger Pizza
Cheeseburger Pizza, it’s two of the world’s favorite comfort foods combined for a perfect weeknight meal! A delicious crust loaded with lean beef, bacon and of course tons of yummy cheese! Top it with all of your favorite cheeseburger toppings for a family favorite meal!

Somehow I am always finding ways to incorporate that yummy cheeseburger flavor into other dishes like Bacon Cheeseburger Pie and of course our favorite Bacon Cheeseburger Bombs!

The Best Toppings

Once the pizza dough is baked, cover it in whatever toppings you like best on either cheeseburgers or pizza. Really anything can be added or substituted in this recipe.
- Sauces: pizza sauce, barbecue sauce, mustard, ketchup, or mayo
- Meat: ground beef, bacon
- Veggies: green or red bell peppers, mushrooms, onions, tomatoes, or lettuce
- Herbs: Chili pepper or flakes, dried oregano, basil, or garlic
- Others: Pickled habaneros, black olives, sweet sandwich pickles
To Make Cheeseburger Pizza

Now that you have your tasty toppings picked out let’s turn these simple ingredients into a tasty, crowd-pleasing dinner!
1. Pre-bake the pizza dough and brown the ground beef with onion, garlic, and barbecue sauce (per recipe below).
2. Top the dough with pizza sauce, ground beef mixture, and cheeses.
3. Sprinkle with cooked bacon bits and drizzle with barbecue sauce and bake in a hot oven until cheeses are bubbling.
Allow it to rest for several minutes before cutting and serving. If your crowd has a large appetite, portion it out into servings of double cheeseburger pizza to play up the burger angle.

Top with your favorite hamburger toppings; a slice of tomato, onion, shredded iceberg lettuce, a drizzle of ketchup.

Other Delicious Sides

Cheeseburger pizza is perfect for casual entertaining or busy weeknights. You don’t need too many side dishes to complete the presentation. Think fresh, crunchy veggies to cut through the cheesy, meaty richness. Broccoli slaw, cucumber salad or arugula salad with berries will provide the welcome contrast you might be craving after a few bites of cheeseburger pizza.

If it’s a special occasion, delight your guests with a fancy beverage such as white sangria, or strawberry lemonade. Or, keep your presentation and preparation fresh and unfussy by offering a simple pitcher of lemon water.

How to Reheat It

Leftover cheeseburger pizza can be refrigerated for up to four days.
- In the oven: Wrap in foil to prevent the crust from burning and pop in a pre-heated 350°F oven for about minutes.
- In the microwave: The crust will be soggy, but the taste will still be sensational! If you want to crisp up the crust, then place it on a rack over a cookie sheet for about 5 minutes after reheating.
More Fun Pizza Recipes
5 from 9 votes↑ Click stars to rate now!
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Cheeseburger Pizza

Top it with all of your favorite cheeseburger toppings for a family favorite meal!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 400°F. Unroll dough onto a parchment-lined pan and bake 8-10 minutes until lightly browned.

Meanwhile, brown beef, onion, and garlic until no pink remains. Drain any fat. Add in 2 tablespoons barbecue sauce and cook until thickened (about 3 minutes).

Spread pizza sauce over dough. Top with ground beef mixture and mozzarella cheese.

Add red onions, bacon, and cheddar cheese. Drizzle with remaining barbecue sauce.

Turn the oven up to 450°F. Bake an additional 5-8 minutes or until cheese is bubbly.

Cut into 8 slices and garnish with your favorite burger toppings (mustard, pickles, ketchup).

Serving: 2slices | Calories: 438 | Carbohydrates: 18g | Protein: 31g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 1166mg | Potassium: 562mg | Fiber: 2g | Sugar: 13g | Vitamin A: 744IU | Vitamin C: 6mg | Calcium: 500mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

Source link
August 20, 2019