This salad wasn't terribly liked by my kids, only slightly tolerated. I'm posting it here anyhow because it is one of my favorites. Oh, I am craving it right now! I think that most kids would actually like it since it is sweet.
3 cups shredded carrots
1 cup raisins
1/3 cup mayonnaise
1 T. lemon juice
2 T. brown sugar
1/4 tsp. salt
I shred the carrots in the food processor. If you don't have one, use a cheese grater. Put the carrots and raisins in a bowl. Mix the rest of the ingredients in a cup to make the dressing. Pour the dressing over the salad and mix. If you want your raisins to be softer, soak them in some water for a few minutes and drain before adding them to the salad. Oh, how I love this salad!
Showing posts with label 20 Minutes or Less Recipes. Show all posts
Showing posts with label 20 Minutes or Less Recipes. Show all posts
Sunday, March 9, 2008
Creamed Peas
2 T. margarine
2 T. flour
1 c. milk (I use reconstituted dry milk)
1 tsp. sugar
1/2 tsp. salt
2 c. frozen peas
Melt margarine in saucepan over medium heat. Stir the flour into the melted margarine until it is smooth. Stir in the milk, sugar, and salt. Bring to a boil. After a minute or so add the peas. Cover the pan and let it simmer for 5 minutes or so. The "cream" will thicken up a bit after you remove the pan from the heat. Enjoy!
2 T. flour
1 c. milk (I use reconstituted dry milk)
1 tsp. sugar
1/2 tsp. salt
2 c. frozen peas
Melt margarine in saucepan over medium heat. Stir the flour into the melted margarine until it is smooth. Stir in the milk, sugar, and salt. Bring to a boil. After a minute or so add the peas. Cover the pan and let it simmer for 5 minutes or so. The "cream" will thicken up a bit after you remove the pan from the heat. Enjoy!
Hamburger Gravy
The inspiration for this recipe came from the Hillbilly Housewife, but I tweaked it.
1 Pound Ground Beef
1/2 Cup Flour
1 tsp. Salt
Pepper to Taste
1/2 T. Onion Powder
1-2 T. Beef Boullion
4 Cups Water
1 Cup Dry Milk Powder
Brown the hamburger over medium heat. When it is cooked through, add the flour. Stir the flour and the hamburger until it is well mixed. Add the spices. Add the water and the milk powder. Stir until the milk powder is mixed in and dissolved. Boil for a couple of minutes, then turn heat to low. The gravy will be ready when you are! Serve over mashed potatoes, rice, noodles, or biscuits.
1 Pound Ground Beef
1/2 Cup Flour
1 tsp. Salt
Pepper to Taste
1/2 T. Onion Powder
1-2 T. Beef Boullion
4 Cups Water
1 Cup Dry Milk Powder
Brown the hamburger over medium heat. When it is cooked through, add the flour. Stir the flour and the hamburger until it is well mixed. Add the spices. Add the water and the milk powder. Stir until the milk powder is mixed in and dissolved. Boil for a couple of minutes, then turn heat to low. The gravy will be ready when you are! Serve over mashed potatoes, rice, noodles, or biscuits.
Saturday, February 23, 2008
Saturday Stirrings: Salsa Chicken
DeeDee is hosting Saturday Stirrings with friends. I have to say, there are some divine recipes over there. I can't wait to try some of them. Especially the ones with chocolate ingredients.
Salsa Chicken
1 chicken breast, $1
2 cups salsa (we usually use Pace mild), $1.50
1 T brown sugar, $.10
1 T dijon mustard, $.25
3 cups or so of cooked rice, $1
Total approximate cost: $3.85
Cut the chicken breast into very small pieces. Cook it through in a frying pan. If you don't have a non-stick pan you will need to spray with cooking spray first. After chicken is cooked through, add the salsa, brown sugar, and dijon mustard. Mix it all up and heat through. Serve over hot rice.
My kids will all eat this, it's incredibly quick and easy to make, and it is free of most allergens, which is a plus for many families. I think we may have gotten the recipe from a Pace salsa jar years ago. This makes enough for 4 people or so.
Salsa Chicken
1 chicken breast, $1
2 cups salsa (we usually use Pace mild), $1.50
1 T brown sugar, $.10
1 T dijon mustard, $.25
3 cups or so of cooked rice, $1
Total approximate cost: $3.85
Cut the chicken breast into very small pieces. Cook it through in a frying pan. If you don't have a non-stick pan you will need to spray with cooking spray first. After chicken is cooked through, add the salsa, brown sugar, and dijon mustard. Mix it all up and heat through. Serve over hot rice.
My kids will all eat this, it's incredibly quick and easy to make, and it is free of most allergens, which is a plus for many families. I think we may have gotten the recipe from a Pace salsa jar years ago. This makes enough for 4 people or so.
Sunday, February 10, 2008
The Recipe Which Has No Name
I got this recipe from Shannon over at Rocks in My Dryer. Here is the recipe, in her words, and linked to her post.
The Recipe Which Has No Name
1 lb cooked ground beef
1 can Rotel1 Rotel
can-full of rice
2 Rotel cans full of water
1 beef bouillon cube
Simmer, covered, for about 30 minutes. Slop it on a plate. Sprinkle cheese on it, if you want.
(You should know that "sprinkle cheese on it" is the proper Southern cook's mantra. That, or, " stir in some Miracle Whip" or "add cream of mushroom soup").
You should really consider stopping in on Wednesdays when Shannon hosts Works for Me Wednesday. It's lovely. And it can take hours to wade through all the fun links, but what a great way to spend your Wednesday. What with all the works-for-me tips you will glean, you can use the excuse that it will save you hours of time in the long run.
Anyway, here's my price breakdown of this recipe.
Ground beef, $2
Rice, $1
Rotel, $1.50 (really, I've only bought this a couple of times so I'm totally guessing on the price here, I usually use the large can)
Boullion, $.25
Total cost: $4.75
The Recipe Which Has No Name
1 lb cooked ground beef
1 can Rotel1 Rotel
can-full of rice
2 Rotel cans full of water
1 beef bouillon cube
Simmer, covered, for about 30 minutes. Slop it on a plate. Sprinkle cheese on it, if you want.
(You should know that "sprinkle cheese on it" is the proper Southern cook's mantra. That, or, " stir in some Miracle Whip" or "add cream of mushroom soup").
You should really consider stopping in on Wednesdays when Shannon hosts Works for Me Wednesday. It's lovely. And it can take hours to wade through all the fun links, but what a great way to spend your Wednesday. What with all the works-for-me tips you will glean, you can use the excuse that it will save you hours of time in the long run.
Anyway, here's my price breakdown of this recipe.
Ground beef, $2
Rice, $1
Rotel, $1.50 (really, I've only bought this a couple of times so I'm totally guessing on the price here, I usually use the large can)
Boullion, $.25
Total cost: $4.75
Easy Cobbler
2 reg. size or 1 large can fruit or pie filling, $2
1 cake mix, $1
1 stick butter or margarine, $.25
Nonstick spray, $.10
Directions: Spray a square baking pan with nonstick spray. Dump the entire can(s) of fruit or pie filling into the pan. If you are using pie filling, add 1/2 cup or so of water to the fruit mixture. Pour dry cake mix over the top of the fruit. Melt the butter and pour over the cake mix. Bake for about 20-25 minutes at 350 degrees.
Use your imagination. Peaches or apples are really good, or use pineapple and add a bit of brown sugar to the bottom to resemble pineapple upside down cake. Cherries are great with chocolate cake and can be topped with whipped cream.
1 cake mix, $1
1 stick butter or margarine, $.25
Nonstick spray, $.10
Directions: Spray a square baking pan with nonstick spray. Dump the entire can(s) of fruit or pie filling into the pan. If you are using pie filling, add 1/2 cup or so of water to the fruit mixture. Pour dry cake mix over the top of the fruit. Melt the butter and pour over the cake mix. Bake for about 20-25 minutes at 350 degrees.
Use your imagination. Peaches or apples are really good, or use pineapple and add a bit of brown sugar to the bottom to resemble pineapple upside down cake. Cherries are great with chocolate cake and can be topped with whipped cream.
Thursday, February 7, 2008
Easy Stir Fry
Extremely simple and healthy.
Ingredients:
4 cups cut vegetables (Usually I use whatever is leftover in the freezer, but fresh would work as well if you need to use something up. Using up or freezing soon to go bad veggies is a real cost cutter.) such as broccoli, carrots, celery, cabbage, onions, peppers, tomatoes, asparagus, green beans, etc.), $2 or less
1 cup cut up meat (any), $1
2 pkg. ramen noodles or rice, $1
Seasonings (We use a little soy sauce when cooking the meat, and/or use the seasoning packet that comes with the ramen noodles. If we have it on hand, dh likes to use Yoshida sauce in the meat/vegetable mixture. The possibilities are endless.), $.25
Total Cost: $4.25 or less (this dish usually costs me only $1 or $2)
Cook the meat in a large fry pan over medium heat. If you are cooking rice for this dish, begin cooking it now as well. You may use a bit of oil if you don't have non-stick pans. Add a tablespoon or so of soy sauce if you wish. If using onions, I like to cook those with the meat as well. When the meat is cooked through, add whatever vegetables you are using. If using carrots, I make sure they are in small pieces and add them 5-10 minutes before the rest of the veggies as they tend to take a longer cooking time. Be sure to stir frequently. Cook the ramen noodles now if using. When the vegetables are done, you can either add the ramen/rice and stir it all up, or you can serve the stir fry over the ramen/rice.
Ingredients:
4 cups cut vegetables (Usually I use whatever is leftover in the freezer, but fresh would work as well if you need to use something up. Using up or freezing soon to go bad veggies is a real cost cutter.) such as broccoli, carrots, celery, cabbage, onions, peppers, tomatoes, asparagus, green beans, etc.), $2 or less
1 cup cut up meat (any), $1
2 pkg. ramen noodles or rice, $1
Seasonings (We use a little soy sauce when cooking the meat, and/or use the seasoning packet that comes with the ramen noodles. If we have it on hand, dh likes to use Yoshida sauce in the meat/vegetable mixture. The possibilities are endless.), $.25
Total Cost: $4.25 or less (this dish usually costs me only $1 or $2)
Cook the meat in a large fry pan over medium heat. If you are cooking rice for this dish, begin cooking it now as well. You may use a bit of oil if you don't have non-stick pans. Add a tablespoon or so of soy sauce if you wish. If using onions, I like to cook those with the meat as well. When the meat is cooked through, add whatever vegetables you are using. If using carrots, I make sure they are in small pieces and add them 5-10 minutes before the rest of the veggies as they tend to take a longer cooking time. Be sure to stir frequently. Cook the ramen noodles now if using. When the vegetables are done, you can either add the ramen/rice and stir it all up, or you can serve the stir fry over the ramen/rice.
Saturday, February 2, 2008
The Easiest, Best Pasta Dish Ever
This pasta dinner is sooooo delicious. Any time I see fresh asparagus on sale, we have this.
Ingredients:
One box of pasta (your choice, we usually use spirals or penne), $1
One package of bacon, $4 (you could easily only use half the package)
One or two bunches of asparagus ($2-$5)
Cook the pasta as directed. Fry the bacon. You can either cut it up before cooking, or cook it first and crumble it. I usually cut it first because I haven't thought to start the bacon cooking ahead and I don't like working with hot bacon. Break the asparagus into thirds or fourths. I usually throw away the bottoms of the stems, not sure if that is necessary or not. Once the bacon is done cooking, put the asparagus in the pan with the bacon to cook. When the asparagus is ready, dump in the pasta and stir it all up. This makes a lot, especially if you used 2 bunches of asparagus. Tonight we had this with some salad, but many times we eat it alone. The kids all 3 give it a thumbs up.
Ingredients:
One box of pasta (your choice, we usually use spirals or penne), $1
One package of bacon, $4 (you could easily only use half the package)
One or two bunches of asparagus ($2-$5)
Cook the pasta as directed. Fry the bacon. You can either cut it up before cooking, or cook it first and crumble it. I usually cut it first because I haven't thought to start the bacon cooking ahead and I don't like working with hot bacon. Break the asparagus into thirds or fourths. I usually throw away the bottoms of the stems, not sure if that is necessary or not. Once the bacon is done cooking, put the asparagus in the pan with the bacon to cook. When the asparagus is ready, dump in the pasta and stir it all up. This makes a lot, especially if you used 2 bunches of asparagus. Tonight we had this with some salad, but many times we eat it alone. The kids all 3 give it a thumbs up.
Friday, January 18, 2008
Orange Chicken and Rice
Ingredients:
2 T Frozen concentrate orange juice, $.25
1 can cream of chicken soup, $1
1 cup milk, $.25 (we use powdered milk for cooking, any kind will work fine)
1T honey, $.25
1T dijon mustard, $.25
2 cups uncooked rice, $1
1 & 1/2 cups cut up chicken (we use breast meat but any kind will do), $2
Total cost: $5.00
Cooking time: 20 minutes (a little longer if you use brown rice)
This is my kids' favorite dinner. First start cooking the rice according to the directions. Use whatever kind of rice your family prefers. Then, put the chicken into a frying pan and cook it over medium heat until it's done. Then add the milk, cream of chicken soup, honey, mustard, and orange juice to the chicken pan and stir. You may add more milk or some water if you need more sauce. If the sauce needs to be thicker, mix a bit of flour or cornstarch with water and stir into the sauce. Serve over the rice. We usually have either fresh steamed broccoli or corn on the side. Our kids eat a lot of this meal, and usually we have at least 2 lunches from it as well.
2 T Frozen concentrate orange juice, $.25
1 can cream of chicken soup, $1
1 cup milk, $.25 (we use powdered milk for cooking, any kind will work fine)
1T honey, $.25
1T dijon mustard, $.25
2 cups uncooked rice, $1
1 & 1/2 cups cut up chicken (we use breast meat but any kind will do), $2
Total cost: $5.00
Cooking time: 20 minutes (a little longer if you use brown rice)
This is my kids' favorite dinner. First start cooking the rice according to the directions. Use whatever kind of rice your family prefers. Then, put the chicken into a frying pan and cook it over medium heat until it's done. Then add the milk, cream of chicken soup, honey, mustard, and orange juice to the chicken pan and stir. You may add more milk or some water if you need more sauce. If the sauce needs to be thicker, mix a bit of flour or cornstarch with water and stir into the sauce. Serve over the rice. We usually have either fresh steamed broccoli or corn on the side. Our kids eat a lot of this meal, and usually we have at least 2 lunches from it as well.
Hamburger Maccaroni Casserole
Ingredients:
One pound hamburger (could use less), $2.00
One can tomato sauce, 15 oz., $1.00
1/2 bag(or box) maccaroni, $.50
Onion Powder to taste, $.25(most likely cost will be less when divided among all your recipes)
Grated Cheddar or American cheese to taste, $1.00
Total cost: $4.75
Cooking time: 20 minutes
Directions:
Cook the maccaroni according to package directions. Meanwhile brown the hamburger in a large fry pan. If you aren't using lean meat, drain the fat off when it's cooked. Add the tomato sauce and onion powder. When the maccaroni is cooked, add that as well and stir. When all is heated through sprinkle cheese on top. You can then either stir it up so the cheese mixes with the sauce, or leave it on top. It makes a lot. Our family of five usually has leftovers. We usually serve this with a vegetable such as salad, peas, corn, broccoli, or green beans.
One pound hamburger (could use less), $2.00
One can tomato sauce, 15 oz., $1.00
1/2 bag(or box) maccaroni, $.50
Onion Powder to taste, $.25(most likely cost will be less when divided among all your recipes)
Grated Cheddar or American cheese to taste, $1.00
Total cost: $4.75
Cooking time: 20 minutes
Directions:
Cook the maccaroni according to package directions. Meanwhile brown the hamburger in a large fry pan. If you aren't using lean meat, drain the fat off when it's cooked. Add the tomato sauce and onion powder. When the maccaroni is cooked, add that as well and stir. When all is heated through sprinkle cheese on top. You can then either stir it up so the cheese mixes with the sauce, or leave it on top. It makes a lot. Our family of five usually has leftovers. We usually serve this with a vegetable such as salad, peas, corn, broccoli, or green beans.
Subscribe to:
Posts (Atom)
