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.
See more posts by Holly
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.
See more posts by Holly
Rich, hearty, and packed with flavor—this homemade pasta sauce recipe would make a Nonna proud. A beefy sauce that is slow-simmered for a rich, savory taste. Serve it over pasta or bake it into lasagna.
Variations: Add sauteed mushrooms and onions in Step 3 or some shredded zucchini, chopped spinach, or kale for an extra bump in nutrition.
The great thing about this ground beef pasta sauce is that it’s so versatile and having some on hand for last-minute meals is a weeknight timesaver.
Besides topping a pile of spaghetti, use pasta sauce for meatball subs, lasagna, mix it with rice for stuffed peppers, or create a casserole with veggies and cheese.
Leftover homemade pasta sauce can be kept in the refrigerator in a covered container for up to 4 days. Freeze portions in zippered bags for up to 3 months and thaw overnight in the refrigerator or reheat from frozen on medium heat on the stovetop.
Did you love this Homemade Pasta Sauce? Leave us a rating and a comment below!
This homemade pasta sauce is a rich, savory blend of ground meat, tomatoes, fresh herbs, and spices, simmered to perfection for a hearty meal.
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In a medium bowl, combine ground beef with sage, fennel seeds, thyme, pepper, and allspice until well mixed.
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef mixture, onion, and garlic, breaking up the meat with a spoon. Cook until browned, drain excess fat if needed.
Add the canned tomatoes with the liquid, tomato sauce, green bell pepper, water, Italian seasoning, bay leaves, sugar, and salt to the pot. Stir well to combine.
Bring the mixture to a boil. Reduce the heat and simmer uncovered for 1 hour or until the sauce has reached your desired consistency. Stir occasionally.
Once the sauce has thickened, stir in the chopped parsley and basil.
Remove bay leaves, taste and season with additional salt and pepper. Serve over hot pasta.
Calories: 130 | Carbohydrates: 8g | Protein: 21g | Fat: 1g | Cholesterol: 46mg | Sodium: 340mg | Potassium: 521mg | Fiber: 2g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 2.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Pasta, 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.
Did you know you can make homemade ricotta cheese with just 4 ingredients you likely have on hand? No special tools are required!
Ricotta is Italian for ‘recooked’, and ricotta cheese is a soft curd cheese with a mild flavor and creamy texture.
It pairs well with bold flavors like tomato marinara, basil pesto, or roasted garlic. It’s also great with fruit and a drizzle of honey over crostini.
While they can be used interchangeably in many recipes, cottage cheese is cheese curds, so the texture is more chunky, while ricotta is smoother. I find ricotta cheese to be a bit sweeter in flavor and richer.
It’s so easy to make fresh ricotta cheese!
Did you love this Ricotta Cheese recipe? Leave a comment and a rating below.
Homemade Ricotta Cheese is easy to make with ingredients you likely have on hand—no special tools required. It’s perfect for homemade pasta dishes and more!
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In a heavy-bottomed saucepan, heat milk, cream, and salt over medium heat while stirring. Cook just until the mixture comes to a boil.
Remove from the heat, add the vinegar, and stir to combine.
Let the mixture rest undisturbed for 30 minutes to allow curds to form.
Line a fine mesh strainer or colander with 2 layers of damp cheesecloth. Gently spoon the ricotta curds into the strainer.
Allow to drain for 30-45 minutes.
Homemade ricotta cheese will last up to 5 days if stored in an airtight container in the fridge.
Calories: 254 | Carbohydrates: 13g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 262mg | Potassium: 344mg | Sugar: 12g | Vitamin A: 833IU | Calcium: 295mg | Iron: 1mg
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.
Adapted from: “No Whey.” Canadian Living, Sept. 2018, 9.
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.
See more posts by Holly
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.
See more posts by Holly
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.
See more posts by Holly
When dinner is this easy and this good for you, it’s a win all around. This Sheet Pan Salmon with Spirulina Infused Pesto is more than just a beautiful, vibrant meal—it’s packed with powerhouse ingredients that deliver on both flavor and wellness. The best part? It all comes together on one pan, making cleanup a breeze.
This recipe blends the heart-healthy omega-3s of salmon with the nutrient density of spirulina, a blue-green algae known for its protein, iron, and antioxidant content. Add in fresh herbs, lemon, and fiber-rich potatoes, and you’ve got a meal that supports immune health, boosts energy, and leaves you feeling nourished and satisfied.
What You Need:
Why This Meal Loves You Back:
This recipe is ideal for busy weeknights but elegant enough for guests—and with all that color and nutrition, it looks as good as it tastes. A vibrant, feel-good dinner made simple. What more could you ask for?
Servings: 2
Calories: 309kcal
Preheat oven to 425°F.
Place the potatoes in a mixing bowl, add olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper, and toss to coat. Spread onto a rimmed baking sheet in a single layer and roast for 20 minutes or until they begin to brown.
While the potatoes are roasting, make the pesto. Place the basil, mint, walnuts, spirulina, lemon zest, lemon juice, and garlic in a food processor and pulse until coarsely chopped. With the machine running, slowly add the ⅓ cup olive oil. Taste and adjust seasoning with salt and pepper if needed.
Remove the potatoes from the oven, leaving the oven on. Using a spatula, push the potatoes to the sides and place the salmon in the middle of the pan, skin side down, sprinkle with salt and pepper. Spread the pesto on top of the salmon. Place the cut lemon on the pan, cut side down. Put back in the oven for 12 – 15 minutes or until the potatoes are browned and tender and the salmon flakes easily.
Nutrition Facts
Sheet Pan Salmon with Spirulina Infused Pesto
Amount Per Serving
Calories 309
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Polyunsaturated Fat 7g
Monounsaturated Fat 1g
Sodium 23mg1%
Potassium 1269mg36%
Carbohydrates 51g17%
Fiber 10g40%
Sugar 4g4%
Protein 9g18%
Vitamin A 1608IU32%
Vitamin C 84mg102%
Calcium 137mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
This lemongrass chicken recipe is easy to make. Chicken thighs are coasted ina flavorful lemongrass marinade and grilled until juicy and tender.
Lemongrass chicken is popular in Thai and Vietnamese cuisine, among many others. This dish is reminiscent of a favorite I enjoy at a local Vietnamese restaurant; it’s flavorful and pairs well with almost any fresh side.
Lemongrass itself is an herb with a light lemon scent and adds great flavor to marinades. Most grocery stores carry stalks of lemongrass near the other fresh herbs. You can also replace it with a lemongrass paste if you’d prefer.
To prepare lemongrass, peel off the tough outer layers and finely chop or mince the tender center. More details on preparation below!
Spice up the marinade with extra red pepper flakes, black pepper, Thai basil, sriracha, Thai chili paste, or gochujang.
To prepare lemongrass for this recipe, cut the stalk into pieces 3 to 4 inches long and remove the tough, woody outer layers. Finely chop the tender inside portion.
Keep leftover lemongrass chicken in a covered container in the refrigerator for up to 4 days and freeze portions in zippered bags for up to a month.
Reheat lemongrass chicken in the microwave or air fryer and serve as a new meal with sweet chili sauce, or add leftovers to a quick stir fry or a coconut curry soup.
Did you enjoy this Lemongrass Chicken Recipe? Be sure to leave a comment and rating below.
This lemongrass chicken has a sweet and savory marinade and is grilled to juicy perfection.
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To prepare lemongrass, cut it into pieces 3 to 4 inches long and remove the tough, woody outer layers. Finely chop the tender inside portion.
In a medium bowl, combine brown sugar, soy sauce, fish sauce, lime juice, lemongrass, ginger, garlic, and red pepper flakes if using.
Add the chicken thighs and toss well to coat. Marinate at least 1 hour or up to 8 hours.
Preheat the grill to medium-high. Cook the chicken 3 to 4 minutes per side or until it reaches 165°F in the thickest part.
Calories: 320 | Carbohydrates: 12g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1239mg | Potassium: 649mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 94IU | Vitamin C: 2mg | 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, Main Course Cuisine American, Asian© 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 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.
See more posts by Holly
