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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Holly Nilsson
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This fresh and flavorful baba ganoush is made with roasted eggplant, tahini, lemon juice, and garlic, then blended until it’s smooth and creamy for the perfect dip or spread.
Similar to chickpea-based hummus, baba ganoush is a creamy Mediterranean and Middle Eastern dip or spread. It’s often served with pita bread, pita chips, crackers, chips, hunks of a sliced baguette, or fresh vegetables.
Keep leftover baba ganoush in an airtight container in the refrigerator for up to 3 days. Stir and add a little fresh lemon juice to bring the flavor up again before serving. Freeze portions in zippered bags for up to one month and thaw in the refrigerator (it will be a bit watery).
Serve in the cap of a grilled portobello mushroom, or as a spread on a turkey wrap for a portable workday lunch.
Did you make this Baba Ganoush? Leave us a rating and comment below.
Baked eggplant, tahini, and garlic come together for an easy baba ganoush recipe. It’s perfect with pita, crackers, or veggies.
Preheat oven to 400°F.
Poke eggplant with a fork and bake directly on the rack until tender, about 45-50 minutes.
Cool and peel the eggplant.
In a food processor or blender, place eggplant, tahini, lemon juice, and garlic. Process until smooth.
Stir in parsley & salt. Top with olive oil and red pepper flakes.
Calories: 91 | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 151mg | Potassium: 314mg | Fiber: 4g | Sugar: 4g | Vitamin A: 158IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip
Cuisine Mediterranean© 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.
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Holly Nilsson
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Kale quinoa salad is filled with goodness and is easy to make.
Hail to the kale – and quinoa! These two superfoods taste great mixed with other vegetables, nuts, and cheese and then tossed in a simple dressing.
This will convert anyone into a kale lover!
Kale: Choose bunches of kale that are deep green and remove any torn or wilted leaves, as well as the stalks. While I most often use curly kale, you can use other varieties like lacinato kale, baby kale, or Tuscan kale.
Quinoa: Cooking quinoa in broth (instead of water) adds extra flavor. Quinoa can be replaced with other grains like brown rice, farro, or barley.
Vegetables: Shredded carrots and sliced red onions offer color and crunch and are available year-round. Seasonal veggies like chunks of roasted squash, corn, or beets can be added as well!
Other Flavorful Additions: Dried cranberries add sweetness and so will fresh apples or grapes. Feta is a dry cheese that adds a salty flavor while pecans add a nutty crunch.
This vinaigrette is so easy to make; just put everything into a jar and shake! You can double up because it’s good on salads of all kinds.
Lemon juice, Dijon mustard, and garlic add flavor, while vinegar adds a little extra tang. Honey balances the dressing for the perfect bite.
Did you enjoy this Kale Quinoa Salad? Leave us a rating and a comment below.
This kale quinoa salad offers a perfect blend of fresh flavors, making it a delicious choice for a side dish or lunch.
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Rinse the quinoa in a fine mesh strainer and drain well.
Place the quinoa in a medium saucepan with vegetable broth or water.
Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes or until the liquid has been absorbed. Cover and let rest for 5 minutes. Cool completely.
Once the quinoa has cooled completely, place it in a large bowl.
In a jar, combine all dressing ingredients and shake well.
Place the kale in the bottom of a medium bowl. Add olive oil and ¼ teaspoon of kosher salt to the kale. Massage the chopped kale with your hands until the leaves become tender and dark green.
Add the cooled quinoa, pecans, carrots, feta cheese, red onion, and dried cranberries to the bowl.
Pour the dressing over the ingredients and toss well to combine.
Refrigerate the salad for at least 1 hour before serving.
Calories: 476 | Carbohydrates: 35g | Protein: 10g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 17mg | Sodium: 900mg | Potassium: 491mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7954IU | Vitamin C: 53mg | Calcium: 256mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Salad, Side Dish 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.
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Holly Nilsson
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Sugar and spice, and everything nice, that’s what these apple muffins are made of.
With both white and whole wheat flour, this apple cinnamon muffin recipe is packed with flavor and they smell as delicious as apple pie.
Store apple muffins at room temperature or in the refrigerator in a covered container for up to a week. Enjoy them as-is or warm them in the microwave if desired.
Freeze muffins on a sheet pan to prevent them from sticking together. Transfer them to a zippered bag and freeze for up to 3 months.
Did you make these Apple Muffins? Leave us a rating and a comment below.
Moist and sweet apple muffins have all the perfect Fall flavors.
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Preheat the oven to 375°F. Line a muffin tin with muffin liners.
Peel the apples and cut into ½-inch pieces.
In a large bowl, combine flour, whole wheat flour, baking soda, apple pie spice, and salt. Whisk to combine. Add the apples and gently toss to coat. Set aside.
In a medium bowl whisk egg, milk, melted butter, lemon juice, vanilla, brown sugar, and white sugar.
Add the wet mixture to the flour mixture and mix with a spoon just until combined.
Divide over the muffin wells.
Bake for 18-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
Calories: 248 | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 206mg | Potassium: 120mg | Fiber: 2g | Sugar: 21g | Vitamin A: 310IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert, Muffins 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.
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Holly Nilsson
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This is my Grandma Mary’s simple green salad and one my family has made for years.
Grab your favorite greens, some dill, a cuke, and an onion, and toss them in a zippy quick vinaigrette. It’s a go-to for almost any meal.
Greens: Butter lettuce and/or red leaf lettuce make this simple green salad crisp and delicious. Romaine and even iceberg lettuce will work, too.
Dill: Fresh dill adds from-the-garden flavor to a simple green salad, but you can also use mint, parsley, cilantro, basil, and even celery leaves. If substituting dried dill weed, add it to the dressing and let the dressing refrigerate for at least 30 minutes.
Cucumber: Use Persian or English cucumbers for a green salad as they are denser and will stay crisp longer. However, use what you’ve got!
Onions: White onions are sweet but can have a ‘bite.’ Soak slices in ice water while preparing the rest of the salad. Pat them dry and toss them in. Sliced green onions or chives are also good alternatives.
This salad is all about the dressing—it’s easy, just add it to a jar and shake!
This simple salad with a quick vinaigrette is a crisp and refreshing side to any entrée!
Store the salad and dressing separately. Wash the greens and store them in a covered container with a piece of paper towel in the fridge for up to 1 week.
Did your family love this Green Salad recipe? Leave a comment and a rating below.
Fresh dill, cucumber, and onion are tossed with greens in a simple lemon dressing to make this fresh and easy salad.
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In a mason jar, combine oil, vinegar, lemon juice, Dijon mustard, sugar, and salt & pepper. Shake vigorously to mix.
In a large salad bowl, combine greens, dill, cucumber, and onion.
Drizzle with dressing, toss, and serve immediately.
Thinly sliced radishes or ⅓ cup crumbled feta cheese can be added to this salad.
Calories: 127 | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 184mg | Potassium: 257mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1252IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Salad, Side Dish 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.
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Holly Nilsson
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Salmon Croquettes are crispy on the outside and delicious on the inside.
Chunks of salmon, breadcrumbs, herbs, and seasonings are formed into patties and baked or pan-fried until crisp.
Salmon: Choose fresh salmon if possible—leftover salmon works well. If you’re making grilled salmon, add a few extra fillets to make these salmon cakes. Canned salmon can also be used.
Breadcrumbs & Eggs: These two ingredients help hold everything together. Panko breadcrumbs can be replaced with cracker crumbs also work. If using regular breadcrumbs, use 2 tablespoons less because the have a finer texture.
Flavors: Fresh herbs, old bay seasoning, a bit of finely diced red onion, or a dash of Worcestershire sauce add great flavor to this recipe.
This salmon croquettes recipe is easy to make!
A dill pickle tartar sauce or horseradish sauce is great with salmon croquettes. Or try this easy dipping sauce arrangement!
To Fry: Fry croquettes in a large skillet on both sides until browned and crispy, about 5 minutes per side. Drain on paper towels and serve.
To Bake: Place croquettes evenly on the baking sheet and bake until browned.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven by placing the croquettes on a baking sheet for about 10-15 minutes until heated through. You can also reheat them in a skillet over medium heat for a few minutes on each side.
To freeze, place them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Then, transfer the frozen croquettes to a freezer-safe container or a resealable plastic bag, separating layers with parchment paper. They can be frozen for up to 3 months.
Did your family enjoy these Salmon Croquettes? Leave us a rating and a comment below.
Baked or fried, these delicious patties come out crispy on the outside and firm and flavorful on the inside!
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine flaked salmon, panko bread crumbs, egg, garlic, chives, red bell pepper, mayonnaise, parsley, Dijon mustard, lemon juice, lemon zest, 1 tablespoon of olive oil, salt, and black pepper. Gently combine the ingredients.
Using a slightly heaping ¼ cup measuring cup, scoop the mixture and form it into 9 patties. Press them together gently but firmly so they hold their shape and don’t fall apart during baking.
Place the salmon croquettes on the prepared baking sheet, and bake them in the preheated oven for 13-15 minutes or until they’re lightly browned and cooked through.
Calories: 155 | Carbohydrates: 5g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 178mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Fish, Main Course, Seafood 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.
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Holly Nilsson
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This creamy seafood salad recipe is light, bright, and perfect for summer entertaining.
Shrimp, imitation crab, and crunchy celery are tossed in a creamy mayo dressing with Old Bay, lemon juice, and a few splashes of hot sauce.
I use shrimp and imitation crab in this recipe, but you can use any combination of seafood you’d like.
Did you enjoy this Seafood Salad Recipe? Leave a comment and rating below.
This seafood salad is packed with protein, and combines the meatiness of crab and shrimp and a zesty creamy dressing.
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Roughly chop the shrimp. Tear the crab into bite-size pieces.
In a medium bowl, combine mayonnaise, lemon juice, dill, Old Bay seasoning, and hot sauce.
Add the shrimp, crab, celery, and green onion. Toss to combine.
Season with salt and black pepper to taste. Garnish with additional dill if desired.
Calories: 289 | Carbohydrates: 11g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 846mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 0.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Salad 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.
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Holly Nilsson
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Take your favorite salad on the go, with this easy handheld chicken Caesar wrap.
Seasoned chicken, crispy romaine lettuce, and tomatoes are drizzled with a classic Caesar dressing before being rolled into a tortilla.
These wraps combine all of the flavors of our fave chicken Caesar salad in a hand held bite.
Turn a classic Caesar salad into a deliciously portable meal.
Did you enjoy this Chicken Caesar Wrap recipe? Be sure to leave a comment and rating below!
Chicken Caesar salad wraps are easy to make for a delicious lunch or dinner.
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With a filet knife, cut the chicken breasts in half horizontally to make 4 thin cutlets, ½-inch thick.
In a large skillet, heat the oil over medium-high heat. Add the seasoned chicken and cook for 2 to 3 minutes per side or until cooked through. Transfer to a plate to rest.
In a large bowl, add the chopped lettuce, ¼ cup of the parmesan cheese, and bacon bits (if using). Add ¾ cup of dressing and the juice of half a lemon and toss well to combine.
Chop the chicken.
Place the tortillas on a plate and top with a damp paper towel. Cover with plastic wrap (or a second plate, inverted) and warm in the microwave for 20 seconds.
Divide the lettuce mixture over the tortillas, top with the chicken and diced tomato. Drizzle with the remaining dressing and sprinkle with Parmesan cheese.
Roll the tortilla, burrito-style, and serve immediately.
Calories: 663 | Carbohydrates: 23g | Protein: 35g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1332mg | Potassium: 829mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9334IU | Vitamin C: 15mg | Calcium: 266mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Sandwich 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.
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Holly Nilsson
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Calories: 190 | Carbohydrates: 1g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 158mg | Sodium: 653mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course 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.
The reviews for this grilled shrimp recipe speak for themselves; this recipe is so delicious!
Juicy shrimp are tossed in a simple marinade, grilled until tender, and drizzled wiht garlid butter for serving.
I use parsley but if you have other fresh herbs like basil or cilantro, they also taste great in the garlic butter.
Did you enjoy this Garlic Grilled Shrimp Recipe? Be sure to leave a comment and rating below!
Garlic grilled shrimp is made with a tangy marinade and brushed with garlic butter.
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In a small bowl, combine butter, garlic, and parsley. Set aside.
In a glass bowl, combine olive oil, garlic, parsley, tomato paste, basil, lemon juice, salt and pepper. Add the shrimp and marinate for at least 20 minutes or up to 1 hour.
Preheat the grill to medium heat (375°F).
Thread the shrimp onto skewers and grill for 2-3 minutes per side or just until the shrimp are opaque. Remove from skewers and place in a serving bowl.
If needed, warm the garlic butter in the microwave for a few seconds to melt. Drizzle the garlic butter over the shrimp and serve warm with lemon wedges if desired.
Calories: 190 | Carbohydrates: 1g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 158mg | Sodium: 653mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course 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.
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Salmon burgers are as easy to make as they are delicious!
In this recipe, salmon fillets are transformed into juicy salmon patties and tucked into soft buns with lettuce and tartar sauce.
Salmon: Fresh salmon or frozen filets are great for salmon burgers. Canned salmon works well too, but check for small ‘pin-bones’ and drain thoroughly.
Breadcrumbs: I use breadcrumbs in this recipe to help bind the ingredients together. Use plain or seasoned Panko bread crumbs or make your own.
Seasonings: I love using Dijon mustard, a little lemon juice, Old Bay seasoning, and garlic powder to give these salmon burgers a zesty and mildly spicy flavor.
Salmon burgers can be made into a full-size burger patty or shaped into sliders!
Assemble salmon burgers with lettuce and tartar sauce between hamburger buns.
Store leftover salmon burgers separate from buns in a covered container in the refrigerator for up to 2 days. Reheat them in the microwave, then re-crisp them in a dry saute pan or reheat them in the air fryer.
Once cooled, freeze salmon burgers between pieces of parchment paper in a zippered bag for up to 3 months.
Did you make these Salmon Burgers? Leave us a rating and a comment below.
Salmon burgers are the perfect option when craving a light and flavorful meal.
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Transfer the salmon mixture to a medium bowl. Add the remaining chopped salmon, breadcrumbs, parsley, salt, and pepper. Gently mix to combine.
Wet your hands with water and gently form the salmon into four patties, 4-inches wide. Place the patties on a plate and refrigerate for at least 30 minutes.
In a large nonstick skillet over medium heat, heat the olive oil. Add the patties and cook for 3 to 4 minutes per side or until golden brown.
To serve, top each bun with tartar sauce, lettuce, and a salmon patty.
Calories: 440 | Carbohydrates: 32g | Protein: 29g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 64mg | Sodium: 621mg | Potassium: 737mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1263IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Fish, Lunch, Sandwich, Seafood 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.
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Holly Nilsson
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This easy shrimp ceviche recipe is light, fresh, and packed with fresh citrus flavor.
Chopped shrimp and crisp veggies are combined in a bright and tangy citrus mixture perfect for scooping with chips.
A rraditional ceviche is a South American dish marinating raw seafood in an acidic marinade like citrus juice or vinegar which “cooks” the raw fish, shrimp, or shellfish (instead of heat). In this recipe, I use cooked shrimp.
Shrimp for Ceviche: This shrimp ceviche and can be made with chopped shrimp or bay shrimp. Choose shrimp that is pre-cooked and ready to use. If using raw shrimp, ensure it’s very fresh.
While raw seafood is traditional in ceviche, we prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. Cooked shrimp adds a different texture, and cooking the shrimp can kill harmful bacteria. .
The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).
Citrus: Use fresh lemon, lime, and oranges for the best flavor. You can squeeze the juice with a citrus juicer or cut in half and squeeze it by hand. The orange juice is needed to keep the mixture from being too tart while lime juice brightens the flavors.
Vegetables: Tomatoes, jalapenos, red onions, and avocado bring color and texture. Thinly sliced radishes and sliced green onions work well too.
This shrimp recipe is not only colorful and crunchy but filled with an abundance of flavors.
If using raw shrimp, marinate it in the citrus juices until it becomes opaque (looking as though it is cooked) before adding the other ingredients, or up to 4 hours.
So many options! Serve shrimp ceviche with tortilla chips or homemade crostini, scooped into cucumber boats, avocado halves, or piled on top of tostadas. You can also use it as a salsa for quesadillas or tacos.
Don’t forget the festive cocktails! A pitcher or two of white sangria will round out any fiesta.
Shrimp ceviche doesn’t last long in the refrigerator without losing its crunch, so it’s best enjoyed the same day it’s made. Store it in a covered container in the refrigerator for up to a day.
Did you enjoy this Shrimp Ceviche? Leave a rating and a comment below!
Shrimp ceviche is a refreshing dish of succulent shrimp marinated in tangy citrus juices, mixed with fresh veggies, avocado, and jalapeno.
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Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.
In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.
Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.
Season the ceviche with salt and pepper to taste. Serve immediately with tortilla chips, if desired.
Calories: 116 | Carbohydrates: 6g | Protein: 12g | Fat: 4g | Cholesterol: 142mg | Sodium: 444mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 1.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Snack Cuisine American, Mexican© 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.
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Kellie Hemmerly
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Fire up the grill because this easy grilled halibut is a perfect summer meal.
Lightly seasoned, then cooked until tender and flaky, this grilled halibut is topped with fresh cherry tomatoes and basil before serving.
Halibut: Use fresh halibut for frozen thawed fish fillets. Halibut is medium-firm white fish with a mild flavor. If using thawed halibut, be sure to pat them dry with a paper towel before seasoning.
Seasonings: This recipe is fresh and simple. The fish is seasoned with oil and lemon juice (fresh is best if possible) and a little salt and pepper.
Note: Halibut steaks are cut from a different part of the fish and can have bones unlike fillets, but both work well in this recipe.
Did you enjoy this Grilled Halibut Recipe? Leave a comment and rating below.
Grilled halibut is a mildly sweet fish with a slightly smoky flavor and a bright tomatoey topping.
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Preheat the grill to medium-high heat.
Place the halibut in a shallow dish and drizzle with oil and lemon juice. Season with salt and pepper.
Grill the fish until opaque in the center, about 3-4 minutes per side.
In a small bowl combine cherry tomatoes, basil or dill, and a pinch of salt. Spoon over the fish and serve.
Serving: 1fillet | Calories: 228 | Carbohydrates: 3g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 268mg | Potassium: 874mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Fish 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.
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Holly Nilsson
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This Avocado Toast recipe is a go-to for busy mornings.
Creamy avocados are mashed over toast for a filling and hearty breakfast. Add a variety of savory toppings to change it up.
Avocado: Choose ripe avocados that have black skin and feel just slightly soft when squeezed. Once your avocado is ripe, it can be stored in the fridge for a couple of days before cutting to stop it from becoming overripe.
Bread: Avocado toast is great on almost any kind of bread. I like either sourdough or artisan bread, but using whole-wheat or sandwich bread will work, too.
Garlic: Garlic is optional, but rubbing the hot toast with a clove of whole garlic adds great flavor.
Toppings: Sprinkle with salt and pepper, or add your favorite toppings. I’ve included a list for inspiration below.
Dress up this basic avocado toast recipe with your favorite toppings.
Make an avocado toast brunch bar and let everyone make their own variations. Put out a variety of sliced bread, fresh herbs, hot sauce, and toppings like a hard-boiled egg or thinly sliced veggies.
Did you enjoy this Avocado Toast recipe? Leave us a rating and a comment below!
This avocado toast is easy to make and a hearty satisfying meal for busy mornings.
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Cut the avocado in half and remove the pit.
Scoop out the avocado flesh with a spoon and add it to a medium bowl. Use a fork to mash, leaving some small chunks.
Toast the bread to your liking.
While the toast is still hot, lightly rub the surface with the cut side of the fresh garlic clove (optional).
Divide the mashed avocado over the toast and sprinkle with salt and pepper to taste.
If desired, drizzle with fresh lemon juice and olive oil. Serve immediately.
Nutrition calculated without olive oil.
Calories: 240 | Carbohydrates: 22g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 140mg | Potassium: 533mg | Fiber: 8g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Lunch, 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.
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Nagi
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Chickpea Salad combines all of my favorite fresh vegetables in one delicious bite.
Chickpeas are combined with juicy tomatoes, crisp cucumbers, and creamy avocados all tossed in an easy homemade lemon-kissed dressing.
This easy salad recipe is the perfect side dish for almost any meal or a great lunch. Add some protein like grilled chicken breasts to make it a hearty dinner!
This chickpea salad recipe is so versatile. Swap in your favorite vegetables; red pepper for green pepper, white or green onion for red onion.
Try adding kalamata olives or a bit of feta cheese. Feta is quite salty itself, start with less salt when you add the seasonings.
This salad is full of fresh ingredients so I keep the dressing nice and light. A simple mixture of red wine vinegar and olive oil with a hint of seasoning is all that’s needed.
Choosing Olive Oil: Extra virgin olive oil is considered the least processed and most flavorful, while extra light is the most processed and has a much lighter flavor (but it isn’t lighter in fat or calories). We prefer a lighter version of olive oil in this recipe. Vegetable oil or avocado oil will also work.
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Chickpeas are mixed with ripe tomatoes, crisp cucumbers, and creamy avocados, coated in a simple lemon-infused dressing.
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In a medium bowl, combine tomatoes, cucumber, chickpeas, bell pepper, parsley, and red onion.
Add the olive oil, vinegar, cumin, salt, and pepper. Toss well to combine.
If using, cut the avocado into cubes and place in a small bowl. Squeeze the juice from ½ of a lemon over the avocado and gently stir to combine. (If not using avocado, squeeze 1 to 2 tablespoons lemon juice over the salad and toss.
Refrigerate for at least one hour before serving.
Store leftover Chickpea Salad covered in the fridge for up to 5 days.
Calories: 238 | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 259mg | Potassium: 552mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 38.4mg | Calcium: 58mg | Iron: 2.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish 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.
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Holly Nilsson
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This Italian marinade for chicken gently tenderizes the meat and infuses it with savory and tangy flavor!
It’s made with a lively mix of olive oil, Italian herbs, garlic and seasonings for an easy anything kind of marinade.
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Try this Italian marinade on chicken, fish, or veggies for a tangy flavor infused in every bite!
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In a medium glass bowl or freezer bag, combine all ingredients and mix well.
Add up to 2 lbs of chicken and toss to coat.
Marinate for at least 1 hour or up to 6 hours.
Remove the chicken from the marinade and discard the marinade. Grill, bake, or broil as desired.
Calories: 179 | Carbohydrates: 5g | Protein: 0.3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 611mg | Potassium: 36mg | Fiber: 1g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dip, Dressing, Sauce Cuisine American, Italian© 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.
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Holly Nilsson
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A classic tuna salad recipe is an easy lunch and can be made ahead of time for meals throughout the week.
This recipe combines flaky canned tuna with celery, onions, dill pickles, and mayonnaise. I sometimes sneak potato chips right into my sandwich… anyone else?!
Perfect for tuna salad sandwiches or creamy tuna melts with some coleslaw on the side! Whip up a salad or sandwiches or even scoop it into half an avocado for a fancy (and low carb) dish!
This tuna salad recipe is simple, but of course, you can jazz it up however you’d like!
Tuna – I prefer water-packed albacore tuna because it’s lighter but oil packed works just as well. Canned salmon works in this recipe too.
Dressing – This tuna salad has an easy mayonnaise-based dressing. Lemon juice and a bit of Dijon mustard are added for some tang.
Add-Ins – Diced celery, chopped dill pickles (or sweet relish if you prefer), and sliced green onion add flavor and crunch. The dill pickle can be replaced with sweet pickle relish.
Variations – Swap up the mix-ins with fresh herbs (like flat-leaf parsley or dill), diced red bell pepper or red onion, or even a chopped hard-boiled egg. Add a pinch of your favorite spice mix if you’d like!
Tuna salad is so easy and requires very little prep.
I like to serve tuna salad sandwiches with lettuce and tomato on whole wheat bread or a darker loaf like rye. It’s also delicious on croissants like a shrimp salad!
We love how easy tuna is to add to recipes like tuna casseroles but did you know there are lots of great ways to repurpose tuna salad?
If it doesn’t get eaten up first because it IS that good, tuna fish salad will keep in the fridge for up to 2 days. Because it has fish and mayonnaise in it, be careful to not leave it out on the counter for too long.
Make a tuna fish sandwich and put the tuna salad back in the fridge in an airtight container to keep it as fresh as possible!
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This easy tuna salad recipe is a quick lunch time fix on a sandwich or bed of lettuce.
Drain the tuna well.
In a medium bowl, combine drained tuna, mayonnaise, dill pickles or relish, celery, green onion, Dijon, and lemon juice. Gently toss them together. Taste and season with salt and pepper.
Use to top a salad, in sandwiches, or to add to pasta salads.
Calories: 369 | Carbohydrates: 2g | Protein: 17g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 738mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Fish, Lunch, 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.
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Holly Nilsson
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This easy-to-make dessert uses simple ingredients.
Buttermilk pie has a sweet tangy flavor with a custard-like texture and is delicious served chilled or at room temperature.
This Buttermilk pie recipe is one of those classic Southern desserts that we can’t get enough of. Similar to chess pie, but made without cornmeal, its sometimes called sugar cream pie.
The texture of buttermilk pie is similar to a thick custard with a slightly caramelized top, it’s so good! I have an old box of vintage recipes loaded with tons of classic desserts and that’s where this recipe came from.
What does buttermilk pie taste like? It has a light vanilla flavor and slight hint of citrus if you use lemon juice.
It’s so easy to make this recipe.
You’ll know the pie is done when it has a browned caramelized sugar coating with a very slightly “jiggly” center. Insert a toothpick to make sure it comes out clean.
Buttermilk pie should be stored in the refrigerator, and it tastes great chilled but can be set out to warm slightly before serving too.
This pie can be frozen. Freeze in double-wrapped slices, or double-wrap and freeze the entire pie. Defrost in the refrigerator overnight and serve warm or chilled with whipped cream or easy caramel sauce.
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Buttermilk pie is an easy classic dessert made with simple pantry ingredients! The result is a deliciously comforting custard pie with a slightly caramelized topping.
Preheat oven to 350°F.
Line a 9-inch pie plate with unbaked pie dough.
In a medium bowl, whisk the eggs until foamy. Beat in butter, sugar, and flour until fluffy.
Add the vanilla extract, lemon juice, and nutmeg, along with a small pinch of salt, and mix until smooth.
Pour the batter into the prepared crust and bake for 45-55 minutes until a knife inserted in the center comes out clean.
Cool completely before serving.
Calories: 400 | Carbohydrates: 51g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 243mg | Potassium: 83mg | Sugar: 39g | Vitamin A: 495IU | Vitamin C: 0.7mg | Calcium: 51mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie 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.
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Holly Nilsson
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This is the only lemon meringue pie recipe you’ll ever need!
A buttery homemade pie crust is filled with sweet-tart lemon curd, and all topped off with a fluffy toasted meringue.
It takes a little time, but this pie is a masterpiece and relatively easy to make!
A couple of tips to juice and zest a lemon:
Zest – The key to zesting is to remove only the yellow part of the lemon skin, as the white pith underneath can be bitter. Use a zester, a microplane grater, or the finest side of a box grater. Typically, you’ll get about 1 tablespoon of zest from each lemon.
Juice – To get the most juice from your lemons, ensure they are at room temperature. If your lemon has been refrigerated, simply microwave it for about 15 seconds before juicing.
Place the lemon on the counter and, using the heel of your hand, roll it while applying pressure. Cut the lemon in half and use a reamer or a fork to squeeze and twist, releasing the juice.
Keep leftover lemon meringue pie in the refrigerator for up to 2 days covered lightly in plastic wrap.
The pie crust can be baked up to a day early so it’s cooled enough for the filling. Double up on this pie crust recipe and keep it in the freezer for up to 3 months.
Lemon meringue pie can be frozen (technically, ANY pie can be frozen), but due to the corn starch in the filling and the nature of the meringue, it will not thaw well so it’s not recommended.
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This Lemon Meringue Pie recipe is cool, creamy, and tangy with a perfect cloud of toasted meringue on top!
In a medium bowl, stir together the flour, sugar, and salt. Use a pastry cutter or fork to cut in chilled butter until it reaches pea-sized chunks.
Gradually add in cold water, stirring each time until the dough can be pressed together. Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
Preheat oven to 425°F.
Lightly flour the surface and use a rolling pin to roll a 12-inch circle. Line a 9-inch pie plate with the pastry.
Gently press into the pie plate and over the sides. Trim the edges and crimp as desired. Poke the bottom and the sides with the tines of a fork all over to help prevent puffing (or line pie crust with parchment and use pie weights if you have them).
Bake for 12-15 minutes or until the pie crust is baked through and light golden brown. Set aside while you make the filling.
In a medium saucepan, whisk together the sugar, water, corn starch, egg yolks, lemon juice and lemon zest.
Cook over medium to medium-high heat, whisking constantly until the mixture comes to a boil and thickens. It will be slightly thicker than pudding. This can take 10-15 minutes, but don’t rush it. Once thickened, remove from heat and stir in butter.
Pour hot filling into the pie crust, set aside and prepare the meringue.
Preheat the oven to 375°F.
In a small saucepan, whisk together the water and corn starch. Cook over medium heat until thickened and clear. Set aside but keep warm.
In the bowl of a stand mixer fitted with a whisk attachment, or a clean bowl with clean beaters, beat egg whites, vanilla and salt until soft peaks form.
Gradually add in the sugar, beating until stiff glossy peaks form.
Gradually add in the warm corn starch mixture, beating constantly, until completely incorporated and meringue is light and fluffy and holds stiff peaks.
Spread meringue onto hot pie filling (it’s important that the filling is still hot!) and spread right to the edge of the pie crust. The meringue must touch the edges all the way around.
Bake at 375°F for 5-8 minutes or just until the tops of the meringue are light golden brown — don’t overbake.
Let rest on the counter on a wire rack for 1-2 hours, then refrigerate for 5-6 hours until chilled, or overnight.
Slice and serve.
Calories: 467 | Carbohydrates: 74g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 135mg | Sodium: 306mg | Potassium: 63mg | Sugar: 50g | Vitamin A: 570IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie 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.
Lemon Meringue Pie is best enjoyed shortly after preparing, but it does need to be refrigerated to set. I like to make this pie the day before, then chill overnight uncovered. It slices easily but is still fresh. Leftovers can be stored on the counter for a couple of hours, but will ultimately need to be refrigerated. Your pastry may not be quite as flaky the next day, but it will still be delicious!
If you’re in a pinch, you can use a store-bought lemon filling or even a store-bought refrigerated pie crust to save yourself some time. The important thing is that your filling is hot when your meringue goes on, which prevents weeping.
This pie can be served either at room temperature or chilled.
If you’re a lemon lover like myself, you might want to check out this blueberry lemon bread or this no-bake lemon cheesecake, too!
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Ashley Fehr
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This homemade cherry pie filling recipe is so easy to make!
Fresh (or frozen) cherries, sugar, and lemon juice are simmered to create this delicious sweet-tart pie filling.
Cherries – Fresh, canned, and frozen cherries will work. Be sure they’re all free of pits, however, I use this cherry pitter to make quick work of pitting fresh cherries!
Sweetener – Granulated sugar adds sweetness however, you can use a sugar substitute if you’d like.
Thickener – Cornstarch is the thickener in this recipe and creates a lovely gel-like texture for a glossy filling.
Variations – Feel free to mix in some spices like cinnamon, nutmeg, or even a dash of cloves or allspice depending on what you’re using the mix for. ¼ teaspoon almond extract can be added.
It’s easy to make cherry pie filling, this recipe will replace the canned versions in your fave desserts!
Cherry pie filling is perfect for topping cheesecake, filling cherry tarts, no bake pies or tucked inside your favorite pie crust. It’s also great spooned over panckes, waffles, or baked inside puff pastry turnover style.
Did you make this homemade Cherry Pie Filling? Leave us a rating and a comment below!
Cherry pie filling is so easy to make from scratch with this easy homemade recipe!
In a large saucepan, combine sugar, cornstarch and salt. Add water and lemon juice and bring to a boil, while stirring, over medium-high heat.
Add the cherries, reduce the heat to a low boil and cook for an additional 5 to 10 minutes until thickened, stirring often.
Remove from the heat and stir in food coloring if using.
Calories: 159 | Carbohydrates: 40g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 311mg | Fiber: 3g | Sugar: 30g | Vitamin A: 89IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie, Sauce 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.
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Holly Nilsson
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