Wednesday, April 14, 2010

Oriental Cabbage Salad

3/4 head of Cabbage chopped (or a bag and a half coleslaw from the bagged salads)
4 Green onions chopped
2 packages Ramen noodles crushed
1 cup cashews
All of these ingrients are to taste.
1/3 cup veg. oil
1/4 cup vinegar
1 seasoning package from your Ramen noodles (I have used beef and chicken and like them both)
2 Tbs. Sugar.
I like to wait till the last min. to add the Ramen and the nuts so the dressing doesn't make them soggy. You can also add canned chicken to make it more of a main dish.

Monday, February 8, 2010

Tuna Salad Sandwich

1 can (12 oz) solid white tuna, drained
1/3 cup fat free plain yogurt
1 can (4 oz) crushed pineapple, drained
1 stalk celery, finely chopped (1/3 cup)
1/4 cup sweet pickle relish
1/4 cup chopped pecans
1 tsp mustard
1/8 tsp cinnamon

Mix all together and serve as a sandwich with lettuce and tomato.

This was an eat better America recipe and I loved it. I like tuna sandwiches, but this was really good!

Friday, September 4, 2009

Poppyseed Chicken

2c crushed ritz crackers
1T poppyseed
1/2c melted butter
1 whole, cooked deboned chicken (I usually use a quart of bottled I think)
1 can cream chicken soup
1 16oz sour cream

Mix crackers, poppyseed and butter together. Press into baking dish; reserve 1/2 cup crust. Mix remaining ingredients; pour over crust. Sprinkle remaining crumbs on top. Bake 1 hr at 350, let set 10 minutes

*I haven't ever put poppyseed in because it's not something I have and don't ever remember to buy. It still great w/out. All the other ingredients are staples in my house so I love this because its really quick to make and really good. We eat it over rice.

Pizza & Movie Night

Pizza Dough-

We've tried a few different dough recipes, but so far this is my favorite!!

1 T active dry yeast
1-1/3 c warm water
5t sugar
4t canola oil
1/4 t salt
1/4t garlic salt
1/4t dried oregano
3 1/4-3 1/2c flour

*in bowl, dissolve yeast in water. Add the sugar, oil, salt, garlic salt, oregano and 1 1/2 c flour. Stir in enough of the remaining flour to form a soft dough.
*turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place for 30 minutes.
*wrap foil over the outside of two 12 inch pizza pans; grease.
*Now the recipe (Food Fun magazine Sept. 2009) says to grill it. Since we don't have a grill I just add my toppings and then bake 350 for 20-30 minutes.

Friday, August 7, 2009

Whole wheat, oatmeal & banana pancakes

I FINALLY got some wheat and borrowed my mother in laws grinder to try... This was my first recipe (found it at, taking it slow...

15 Min

15 Min

Original recipe yield 12 pancakes

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 banana, mashed

Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

I made it exactly as is (except I made 1/2 banana and 1/2 chocolate chip because Glen hates bananas). I really liked the banana batch!! Really easy and yummy!

Saturday, July 18, 2009

AwEsOmE French Bread Recipe!!!

While browsing the other night I found this recipe and thought it sounded good. Tonight I tried it and it turned out sooooo good!!! Go HERE and check it out. There was quite a few recipes that looked good but this is all I've tested so far. Let me know if you try something else!!

Friday, March 6, 2009


Lately I've been in the mood to cook ahead & freeze. In my searching I found this blog with this recipe. This is almost like burritos that I make that are a family fave, but I've never thought of freezing them because they don't last long enough. We tried these tonight and it was really easy, good & just the single batch was enough for dinner tonight and freeze enough for another meal :).

1 lb. of cooked hamburger
16 oz. of Salsa1
16oz can of Refried
package of taco seasoning mix
16- 8" flour tortillas
4 cups of shredded cheddar cheese

First, in a pan add beef, salsa beans and taco seasoning. Cook until heated thoroughly, stirring often. Next, spray a non-stick skillet and then heat on medium-low heat. One at a time, put the tortillas in the skillet, heating for about 30 seconds on each side. (I did this, but don't know if I'd do it again, I think it makes them crunchy & I'm not a big fan?)

Once the shells are heated, place each of them on their own individual small square of tin foil. Next add some of the meat mixture in the middle. Top with a small amount of cheese.Then, fold in the sides and the ends to basically seal the meat/cheese mixture inside. Place the folded tortilla at the end of the tin foil and roll it up in the tin foil, folding over each end. Place each of these individual chimichangas into one large Ziploc bag that's dated and labeled. You should be able to get at least 16 chimichangas out of the recipe.

When you are ready to eat these, throw them on a cookie sheet in the tin foil and bake at 350 degrees for 30-40 minutes. No need to thaw them in advance.

(I LOVE meals that you can just throw in the oven with NO THAWING.. we all have days where we forget about dinner until 5oclock.. That's to late for thawing)