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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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Richa Gupta
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These crispy Potato Pancakes are hard to resist.
Shredded potato, onion, and seasonings come together to make pancakes that are browned and crisp.
Serve them for breakfast, as a side, or even as a main dish!
Toppings: jalapenos, bacon bits, shredded cheddar, or chives.
Sauce: applesauce, ketchup, or sour cream.
Serve with sour cream or apple sauce, or enjoy them on their own.
Did you make these Potato Pancakes? Leave a rating and a comment below.
Perfectly crispy potato pancakes are great for breakfast or served as an easy side dish!
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Peel the potatoes. Grate the potatoes and onion with the large holes of a box grater.
Add the potatoes and onion to the center of a clean kitchen towel. Close the towel and twist it to remove as much moisture as possible.
In a large bowl, combine eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.
Add the potato mixture to the bowl and mix well to combine.
Heat the oil in a 12-inch skillet over medium-high heat.
When the oil is hot add four ¼ cup-sized scoops of the potato mixture into the hot oil. If you do not hear a sizzle when the potato mixture is added, the oil is not hot enough.
Use a spatula to gently press the potato mixture down to form a pancake.
Cook for 3-5 minutes per side or until deep golden brown, adding more oil if needed.
Transfer to a paper towel lined plate and sprinkle with salt to taste.
If desired, serve with applesauce or sour cream.
Serving: 6g | Calories: 120 | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 210mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Side Dish
Cuisine American, German© 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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Eggs in a basket is a quick way to make fried eggs and crispy toast at the same time!
Eggs are fried inside a slice of bread for an easy breakfast recipe that is ready in 15 minutes!
This easy breakfast recipe goes by many different names: eggs-in-a-frame, one-eyed jack, bird’s nest, or toad in a hole.
Bread: I love sandwich bread for this recipe, but any bread will work. Pick bread that is about 1-inch thick and sturdy enough to cut a hole in the center. French bread, sourdough, or whole wheat bread work well.
Eggs: Use any size of egg you have. You can also replace the eggs with egg whites or boxed eggs.
Butter: Butter, ghee, or leftover bacon grease add flavor to this recipe and make the toast golden brown and crispy.
Did you make these Eggs in a Basket? Leave us a rating and a comment below!
Eggs in a basket are the perfect breakfast or snack. With just 3 ingredients and a couple of minutes, they’re ready to enjoy!
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Butter both sides of each piece of bread with 1 tablespoon of butter.
Using a round cookie cutter (about 2½-inches) or mason jar lid, cut a circle in the center of each piece of bread.
Heat a large skillet over medium heat. Add the bread and the centers to the pan. Cook for 2 to 3 minutes or until golden.
Flip the bread over and add the remaining butter into the center of each slice of bread.
Gently crack an egg into the center of each piece of bread and season with salt and black pepper. Cover and cook for 3 to 4 minutes or until the egg reaches desired doneness.
Calories: 215 | Carbohydrates: 14g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 128mg | Sodium: 260mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 493IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, 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 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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I’ve never been this excited about a simple veggie before. I’ve found the secret to the best roasted cauliflower ever!
No fancy ingredients are needed; cauliflower, oil, salt & pepper – it’s the method below that really makes best cauliflower in the oven!
Use fresh cauliflower for the best results. While you can roast frozen cauliflower, it doesn’t brown as well and has a softer texture.
Dry the Cauliflower: The cauliflower should be very dry (no water from washing!) so it doesn’t steam. If time allows, wash and shake dry up to 2 days before roasting or use prewashed florets.
Cut a Flat Side: Place each floret flat side down so it gets nice and brown.
Generously oil the cauliflower for best results.
High-Temperature: The key to caramelization (and flavor) is ensuring that the outside has a chance to brown before the inside overcooks so cook at a high temperature (425°F).
Preheat the Pan: Place the empty pan in the oven to preheat while you prepare the cauliflower. Setting the florets on a hot pan ensures they crisp and brown beautifully.
Do Not Stir or Flip: Just like when you make fried mushrooms, it takes some time to develop a nice crust. Let the underside of the cauliflower get a nice crust without stirring it.
Did your family love this Crispy Roasted Cauliflower? Be sure to leave a rating and a comment below!
Oven-roasted cauliflower turns out crispy & caramelized every time! With just 4 simple ingredients, this healthy side dish can be enjoyed all year long.
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Preheat oven to 425°F. Place an empty baking sheet in the oven to preheat while you prepare the cauliflower.
Break off large florets of cauliflower and use a knife to cut a flat edge.
Place the cauliflower in a large bowl or container with a lid. Add oil and seasonings and shake very well to coat. If the head of cauliflower is extra-large, you may need extra oil.
Remove the hot baking sheet from the oven and place the cauliflower florets, flat sides down, on the heated baking sheet.
Place in the oven and roast 15-20 minutes without turning the cauliflower. Larger florets or cauliflower steaks may need extra time.
Serve warm.
Calories: 99 | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 43mg | Potassium: 434mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course 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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Steamed carrots are a simple side dish for busy weeknights!
Colorful and naturally sweet, steaming carrots is easy to do without any special tools and they pair with almost any main dish.
Steamed carrots have so much flavor compared to frozen or canned carrots, and they’re affordable and sp easy to prep—in fact, baby carrots require no prep at all.
Steaming vegetables preserve their nutrients while cooking them until tender. I frequently steam green beans, asparagus, and carrots.
Carrots for steaming – Use garden carrots, baby carrots, or regular grocery carrots. If the carrots are really thick, I cut them in half lengthwise.
Seasonings—These steamed carrots are kept simple with butter, salt, and pepper. Try garlic butter, fresh herbs like thyme or parsley, lemon zest, or a bit of brown sugar.
Looking for something new? Try these favorite carrot recipes!
Did you make these Steamed Carrots? Be sure to leave a rating and a comment below!
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Holly Nilsson
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Easy baked eggs are a quick and delicious way to start the day.
A slice of ham with a fresh egg is seasoned and baked until tender.
They’re the perfect way to feed a crowd and great for reheating on the go.
Eggs baked in muffin cups are an easy recipe to feed a crowd and great for brunch.
Serve on a plate with home fries or even make them into breakfast sandwiches between English muffins.
Baked eggs are ready in 1-2-3.
Baked eggs will continue to cook a little more once they are removed from the oven. Times can vary by a minute or two depending on your baking pan:
Did you make these Easy Baked Eggs? Be sure to leave a comment and a rating below!
Easy baked eggs are a crowd pleasing favorite.
Preheat oven to 400°F.
Grease a muffin pan very well. Line each well with a slice of ham.
Crack one egg in each muffin well. Top with 1 tablespoon heavy cream.
Sprinkle with ½ tablespoon finely shredded cheddar. Season with salt & pepper.
Bake for 13-18 minutes or until yolks are set to the desired doneness. Broil 1-2 minutes if desired.
Calories: 213 | Carbohydrates: 1g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 209mg | Sodium: 447mg | Potassium: 159mg | Sugar: 1g | Vitamin A: 533IU | Calcium: 90mg | Iron: 1mg
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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Holly Nilsson
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Turn our favorite green bean casserole into an easy set-it-and-forget-it kind of side.
Tender green beans are slow-cooked in creamy mushroom soup and topped with crispy fried onions.
Crockpot green bean casserole is a time-saving, space-saving side!
GREEN BEANS: Use Frozen green beans or canned (and drained). If using fresh green beans, boil them for 4 minutes and the cool them in ice water.
SAUCE: Condensed cream of mushroom soup makes this dish super easy, but you could also use any âcream of soupâ like celery, potato, or chicken.
TOPPING: Crispy fried onions add a little salty crunch to this recipe, but you can also sprinkle on some seasoned bread crumbs or crushed pork rinds for a lower-carb dish.
VARIATIONS: We love an addition of cooked and crumbled bacon or a handful of shredded cheddar cheese for extra flavor!
This recipe needs only five ready-made ingredients!
Keep leftovers covered in the refrigerator for up to 4 days and reheat them on the stovetop or in the microwave.
Freezer Friendly? Absolutely! Simply keep it in a freezer-safe container for up to 2-3 months and thaw it from frozen overnight in the refrigerator. Reheat in the oven and top with extra French fried onions before serving.
Did you make this Crock Pot Green Bean Casserole? Leave us a rating and a comment below!
Healthy, colorful, and bursting with flavor, this crockpot green bean casserole is the perfect side dish for any occasion.
Combine thawed green beans with soup, milk, soy sauce, pepper, seasoning salt, and 2 cups of crispy onions in a 6qt slow cooker.
Cook on low for 2 ½ to 3 hours or until beans are tender.
Once cooked through, turn the slow cooker to warm.
In a dry non-stick skillet, pan-fry the remaining crispy fried onions over medium heat, stirring frequently until lightly toasted.
Sprinkle fried onions on top just before serving.
Store leftovers in an airtight container in the fridge for up toÂ
Calories: 225 | Carbohydrates: 22g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 877mg | Potassium: 378mg | Fiber: 3g | Sugar: 5g | Vitamin A: 818IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Side Dish, Slow Cooker 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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Baby potatoes are lightly smashed and baked with olive oil and rosemary until browned and crispy at the edges with a fluffy, tender center.
Smashed potatoes are an easy and delicious side dish that everyone loves!
Potatoes â New or baby potatoes are tender, sweet, and ideal for this smashed potatoes recipe. Use thin-skinned red, gold, or white potatoes of uniform size.
Olive oil â Extra virgin olive oil has the best flavor for potatoes. Add melted butter and garlic to the oil if you desire a richer flavor.
Herbs â Fresh rosemary is a classic seasoning for potatoes, use fresh or dried. You can add other dried herbs to the mix or sprinkle with fresh herbs like parsley for serving.
Top crispy smashed potatoes with your favorite toppings, such as sour cream, bacon, parmesan cheese, or chopped chives.
Did you make these Roasted Smashed Potatoes? Be sure to leave a comment and a rating below!
Potatoes are brushed with a rosemary oil mixture, then baked and smashed for an elegant side dish!
Preheat the oven to 450ËF. Line a large baking sheet with foil.
Bring a large pot of salted water to a boil over high heat. Add the baby potatoes and boil for 12-15 minutes or just until tender. Drain and cool slightly.
Line a sheet pan with non-stick foil or parchment paper if desired. Place the potatoes on the baking sheet and press them with the bottom of a heavy glass to ½ inch thick.
Very generously brush each potato with olive oil. Slightly crush the rosemary. Sprinkle with rosemary, salt, and pepper.
Roast the potatoes in the oven for 30-40 minutes, flipping after 20 minutes or until browned and crispy.
Serve with toppings as desired.
Calories: 198 | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 637mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 29.8mg | Calcium: 18mg | Iron: 1.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, 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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Air Fryer chicken breasts are a light and delicious dinner that’s ready in 20 minutes.
Cooking chicken breasts in the air fryer makes is so easy and they come out tender and juicy every time.
Chicken Breasts can range in size from 5oz to 10oz. This recipe is for boneless skinless chicken breasts sized 6-7oz. Four 6oz chicken breasts will weigh about 1 1/2 lbs.
Seasonings are simple. Olive oil, garlic powder, paprika, kosher salt, and pepper are all that’s needed.
Add other seasonings to the blend in the recipe, or swap the seasonings and your favorite spice mixture. Try taco seasoning, lemon pepper, or Greek seasoning for something new. A few swipes of BBQ sauce will add a great flavor and sticky exterior.
NOTE: this is for 6-7 oz chicken breasts. Chicken breasts can range in size from 5oz to 10oz. Adjust cook time as needed.
Serve air fryer chicken breasts on their own or slice them for salads, pasta, or meal prep.
There are so many great ways to cook chicken breast – it’s perfect for almost any meal! Here are some of our favorite each chicken recipes.
Did you make these Air Fryer Chicken Breasts? Be sure to leave a rating and a comment below!
Air Fryer Chicken Breasts are perfectly seasoned, tender & juicy!
Preheat the air fryer to 370°F.
In a small bowl, combine the seasoning mix.
Pat the chicken dry with paper towels and then rub it with olive oil. Season with the seasoning mix or your own preferred blend.
Place the chicken breasts in the air fryer, ensuring that they don’t overlap.
Cook the chicken for 10 minutes. Flip the chicken over and cook for an additional 6-9 minutes or until the internal temperature of the chicken reaches 165°F. Be sure not to overcook.
Once the chicken is fully cooked, remove it from the air fryer and let it rest for 5 minutes before slicing.
Calories: 174 | Carbohydrates: 1g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 132mg | Potassium: 418mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course air fryer, Chicken, Dinner, Entree, Main Course Cuisine American
Diet Gluten Free, Low Calorie, Low Fat© 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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These glazed carrots are a great side dish with a buttery brown sugar glaze. A little sweet, a little savory, and loved by everyone!
This quick carrot recipe comes together in minutes on the stovetop (in just one pan!).
You can use this recipe for glazed carrots of any kind. Try regular, rainbow, or baby carrots. Garden fresh carrots are usually more tender and will need less cooking time.
Baby carrots are easiest as you don’t need to peel or chop them.
This glazed carrot recipe will last 5 days in the fridge in an airtight container. Reheat leftover glazed carrots in a frying pan, the oven, or a microwave.
They can be eaten chilled and added to salads too!
Got more carrots? For the grand finale, try carrot cake cookies, carrot cake cheesecake or carrot cake!
Did your family enjoy these Buttery Glazed Carrots? Be sure to leave a rating and a comment below!
Glazed carrots are a flavorful side dish that’s so simple to make! This recipe can be doubled to feed a crowd.
Combine carrots, water, brown sugar, butter, and maple syrup in a skillet over medium heat.
Stir occasionally until butter is melted. Increase heat to medium-high and bring to a boil.
Reduce heat to simmer, cover, and cook 8-10 minutes or until carrots are just becoming tender when pierced with a fork.
Remove lid and turn the heat up to high, continue cooking until water is evaporated and carrots are coated in glaze.
Season with salt and pepper and serve warm.
Calories: 120 | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 261mg | Potassium: 383mg | Fiber: 3g | Sugar: 14g | Vitamin A: 19075IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course 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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Samantha
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