So this weeks featured recipes include ingredients from Aldi’s sale paper!
Sale runs from May 2 – May 8.
~ Whole Fryer Chicken, 4.5 lb. average weight. $0.69 per lb. (IF you have not seen these or made these before, don’t be nervous, they are easy and delicious!) These are wonderful cause you can make it for dinner one night and usually have enough leftovers to make something delicious out of it for another night. Here is a recipe for Easy Herb Roasted Chicken with Gravy.
~ Ranch Salad Dressing mix. $0.69 each. LOVE these. GREAT to have on hand, especially to make Bacon Ranch Pasta Salad!
Ever see those Rotissere chickens at the store that tempt you with that yummy smell and lovely brown crispy skin?? You can make those in your own home at a FRACTION of the cost!! These little chickens are easy to cook, I have crock-pot cooked them and roasted them. Both are equally delish. Here is a recipe for oven roasting a chicken. This makes a simply lovely gravy ~ serve over mashed potatoes. You may “de-glaze” the pan with a splash of white wine if you would like to instead of the water.
Easy Herb Roasted Chicken with Gravy
1 lemon, cut in half
1 onion, chunked up
1 can of cream of chicken soup
1 tsp. dried rosemary, crush in hand a bit
1 tsp. poultry seasoning or dried thyme
1 tsp. garlic powder
1 roasting chicken (5-7 lbs.)
1/4 c. water
Heat oven to 375*. Combine soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 c. of soup mixture for the gravy. Place chicken in a shallow roasting pan. Remove any lovely surprises found in the cavity of the chicken and stuff with the onion and lemon. Season top of chicken with salt & pepper. Roast chicken (uncovered) for 20 minutes. Brush with 1/4 c. of the chicken soup mixture. Roast another 1 hour and 15 minutes or until chicken is cooked all the way through. Take out chicken and put on a platter. Set aside. Spoon off any bits of fat from pan juices. Stir water into roasting pan and bring to a boil, scraping up the brown bits from the bottom. Stir in reserved soup mixture and cook till hot. Serve gravy with chicken and mashed potatoes. Enjoy!
Spring is here, summer is near. That means cookouts and EASY no-oven dinners! Here is a salad that is quick and simple. It actually seems to be just like the Bacon Ranch Suddenly Salad box mix. This recipe’s ingredients are generally staples we all have in our houses ~ so it is easy peasy too! The original recipes whereabouts are unknown to me, I have had this recipe for years but just recently started making it, I have adjusted some ingredients and added a bit of seasonings to it.
Bacon Ranch Pasta Salad
2 1/2 c. uncooked small shell pasta
1/2 c. shredded carrots
1/2 c. frozen peas
3-4 bacon strips
4 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. milk
1 env. ranch dressing mix
salt & pepper to taste
dash or two of garlic powder, to taste
Cook noodles till al dente, drain and set aside. Cook the bacon till crisp, drain and crumble up, set aside. Beat together the cream cheese, sour cream and milk. Add the pkg. of ranch dressing mix. Taste and adjust seasoning, adding more salt & pepper and/or garlic. Combine the noodles, carrots, peas and bacon. Pour dressing over and toss to coat. Chill. When ready to serve, stir and if too dry, then add a touch more milk or sour cream. Serve and enjoy.