Tag Archives: celery

Seven Layer Salad


This is FOR SURE a favorite salad in this house. Feel free to add even more veggies ~ add broccoli, red pepper or more peas. Whatever is in the fridge! (My kids don’t even SEEM to notice the veggies in this salad, so that is why I add a bit more! Bonus!) ENJOY!!!

Seven Layer Salad
1 head of lettuce torn into small pieces
1/2 c. celery, chopped
1/2 c. of chopped green pepper
1/2 c. of chopped green onion
1 c. of peas
3/4 c. mayo
1/2 c. sour cream
3 TB. sugar
1/2 c. shredded cheddar cheese
4 hard-boiled eggs, sliced
6 strips of bacon, cooked and crumbled

Combine the mayo, sour cream and sugar ~ set aside. In a 9″ x 13″ pan layer the lettuce, green pepper, celery, onions, peas, dressing, cheese, eggs and bacon. Chill a few hours.

I hope you enjoy our families favorite lettuce salad!

Recipe adapted from Mom W’s “Salt Lick Salad” (aka Seven Layer Salad).


Chicken Wild Rice Vegetable Casserole & Candied Sweet Potatoes & Carrots


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My boys are picky. I am trying to not let them be picky. HA! (Right?!) Anyways. I want them to try things. I want them to eat well…….It is the never-ending battle with young kids. Two of them are always saying “I don’t like it…..” AS they are walking to the table. Humph.

Why am I telling you this?

Well, they all stared at this dish. Starting to say that they didn’t like it. I gave them each their  small  scoop and asked them to eat it. They all did and a few even asked for more! That is a successful dish, in this house.

I wonder if this would be good with different veggies ~ I think broccoli would be good.

Wild Rice with Chicken and Vegetables 

1/2 c. diced onion
1 c. peeled diced carrots
3/4 c. diced celery
1/4 tsp. garlic powder
2 TB. olive oil
2 c. cooked shredded chicken
6 oz. box of “Uncle Ben’s” Long Grain and Wild Rice

Cheese Sauce ~
4 TB. butter
1/4 c. flour
salt & pepper to taste
1 tsp. chicken bouillon granules
1 c. water
1 c. milk
2 c. cheddar cheese
1 c. cheddar cheese (opt. ~ use for topping)

Prepare the long grain and wild rice, according to the pkg. directions. Set aside.

In a skillet, heat the oil, add  the veggies and the garlic powder. Saute’ till softened, and maybe a BIT browned.  Add a touch of salt & pepper if you want too.

Combine the prepared rice, chicken and vegetable mixture. Mix well.

Prepare the cheese sauce. First melt the butter in a saucepan and add the flour, chicken bouillon granules and salt & pepper. Stir till smooth, cook for just a few seconds. Slowly whisk in the water and milk. Whisk till smooth. Cook a few minutes till thickened. Add the 2 c. cheddar cheese and whisk till melted (over low heat).

Add the cheese sauce to the chicken mixture. Stir. Pour into a greased 9″ x 13″ pan and top with remaining 1 c. of cheddar cheese.

Bake @ 350° for 30 minutes (if baking right away) and closer to 45-60 minutes if your casserole is chilled.

Serve. Enjoy.

Recipe adapted from Picky Palate.

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My kids looked at these, unsure, at first. They are picky (have I mentioned this??) Well, the moment I said they are called “Candied Sweet Potatoes” ~ they tried them, most of them liked it!

Be sure to stir these a few times, so the brown-sugary yumminess gets all spread well. Now, resist the temptation to sample STRAIGHT out of the pan. Trust me. Your mouth, tongue, cheek and chin WILL thank you! That sugar/butter mix is like 1000°. No joke.

Candied Sweet Potatoes & Carrots      

3 sweet potatoes
2 large carrots
4 TB. butter
5 TB. brown sugar
1 tsp. pumpkin pie spice

Peel the sweet potatoes and cut into 3/4″ – 1″ cubes. Peel the carrots and cut into 3/4″ – 1″ pieces. Put into 9″ x 13″ pan.

Melt the butter and add the brown sugar and pumpkin pie spice. Toss.

Bake @ 400° for about 45 minutes. Stir a few times. Transfer to  a serving platter. ENJOY!

Cabbage Crunchy Apple Slaw & Granola


Aldi Sales and Recipe Ideas for the week of July 25 – July 31.

* 7-9 oz. Lunchmeat Tub Refills, ad says “Oven Roasted Turkey Breast” ~ though I am sure they have ham too. They are $2.29 each. Either the turkey or ham would be delicious in Meatloaf Cordon Blue.
* An 8 oz. pkg. of mushrooms is $0.69 each. Why not make a delicious Mushroom Side Dish? You can make it on your grill or on your stove top.
* A 3 pack of green peppers is $1.19! I like to add green peppers to Sweet & Sour Chicken.
* Their “Fit & Active” food line has lots of foods to try~ dressings ($1.29), lunch meats ($2.49), turkey franks ( $1.29, my kids did NOT notice a difference from regular Aldi hotdogs!), turkey bacon ($2.29, I NEED to give this a try! Has anyone tried it? Is it good, bad?), all kinds of frozen fruit/smoothie/yogurt bars, yum…($2.99), oh yeah ~ ever get “drinky” when shopping? Happens to us ALL the time, the Fit & Active flavored beverages are a great thirst satisfier, just be cautious when opening in your car after shopping….they DO fizz up…don’t say I didn’t warn you 🙂 (They are $0.69). The sugar-free drink mix is a great buy too! At $1.79 each, each container has 6 packs and makes a total of 12 quarts!
* OH and one of my favorite purchases AT Aldi is their large container of vanilla yogurt, something I nearly ALWAYS have on hand! I am going to share a recipe that uses the plain yogurt (the ad doesn’t actually mention plain yogurt, but they have ALWAYS had it so I am sure they still do!) ~ Cabbage Crunchy Apple Slaw. I am also going to share my recipe for granola and we always eat it over vanilla yogurt. The large 32 oz. containers are $1.99 each. See recipes below.

It is no secret that I am a veggie girl, a salad fan, a fruit fanatic, a choco-holic. Oh. This is a great salad. I made it in the morning the first time I made it, salad and dressing separate ~ then tossed it together just before dinner. Well, that was not right. It was good, but the flavors had not seeped into the cabbage. The next day we ate it again, and both my husband and I commented on how it was SO much better. So learn from my mistake and make it the night or morning BEFORE you eat it! It just gets better and better.

Cabbage Crunchy Apple Slaw  
1 red apple
1 green apple (I actually just used one lg. green apple)
4 c. shredded cabbage (looks like I used the pre-shredded in the bag)
8 oz. can crushed pineapple, well-drained
1/2 c. celery (didn’t have to I skipped this)
1/4 c. pecans (I didn’t have so I used almonds)
1/2 c. plain yogurt
1/2 c. mayonnaise
1 tsp.mustard
1/2 tsp. Dijon mustard
1/2 c. sugar
pinch of salt
Core and dice the apples up into nice small chunks. Combine the apples, cabbage, pineapple (drained), celery and pecans in a large bowl. Mix the dressing ingredients together and add to the cabbage mixture. Toss together and chill at least 6 hours…. Enjoy this unique “slaw”!

Recipe from the cookbook “Our Favorites….With a Twist!”

Introducing my FAVORITE breakfast of choice, a breakfast all my kids enjoy and it is healthy to boot!! I make a lot of granola over here, was always pleased with the results. This time I wanted to try one that did not rely on so much honey ~ expensive or maple syrup ~ I am just really not a fan of maple. I was happy with the result, hope you all enjoy it too!

* I use mine if “parfaits” ~ just layer yogurt, granola and fresh fruit. Delish as breakfast or a snack. Oh, granola is a great snack to munch on during the day or before bedtime.

5 c. oatmeal (I use instant)
2 c. Cheerios or Rice Krispies
1 1/2 c. chopped nut of choice (I used walnuts)
1 c. wheat germ (or oat bran or wheat germ)
handful of flax seeds (opt.)
1/2 c.  brown sugar
1/2 c. honey
1/4 c. maple syrup
1/2 c. oil
1 tsp. vanilla
1/2 tsp. salt
Combine the oatmeal, Cheerios, nuts, wheat germ and flax seeds in a bowl. In a sauce pan heat the brown sugar, honey,syrup, oil and salt till melted and hot ~ no need to boil. Take off heat and add the vanilla. Pour over the oatmeal mixture and stir to coat, then pour onto a large cookie sheet pan with sides. (May use 2 cookie sheets if you need too.) Bake @ 300* for 1 hour, stirring every 15-20 minutes. Do check, it may cook quicker depending on how your oven bakes. Enjoy.

Carrot Salad & Mushroom Side Dish


Looks like we have some good produce on sale at Aldi this week!
Sale run from May 9 – May 15

* A 16-oz. pkg. of baby carrots is $0.49. Grab a bag or two of those to make Carrot Salad!
* An 8-oz. pkg. of button mushrooms is $0.69. Pick up a pack of these and make a delicious Mushroom Side Dish.

I have been reading the Ramona books to my kids and one night we read about Beezus making a fresh carrot salad because Mother forgot to turn on the crock pot and they were hungry ~ so they had pancakes and carrot salad and argued about whose Grandmother said the wisest things….oh…sorry, tangent.  ANYWAYS…..I have been wanting carrot salad since reading that. (Who craves that sorta thing??)  This will be a great summer salad, nice and cool. My kids just ate just the carrots, that was fine by me.

* I steamed the carrots for 15 minutes, so they still had some crunch to them.

* I did 1/3 of this batch and it was perfect for us to eat as a side with dinner. You can go more or less on the onions, green pepper and celery depending upon your level of like and dis-like. (I personally would go with a little less onions.)

Carrot Salad  
2-3 lb. baby carrots (cooked)
1 green pepper, cut up
2 small onions, cut up
1 c. celery, cut up
1 can tomato soup
1 c. sugar
3/4 c. oil
3/4 c. vinegar
2 tsp. Worcestershire sauce
2 tsp. mustard
2 tsp. salt
1/2 tsp. pepper
1 tsp. celery seed
Stream the carrots for about 15 minutes, or cook however you would like. Combine the veggies and put in a bowl, set aside. Mix the dressing ingredients in a blender and blend till well combined. Pour over veggies and chill well. Serve with a slotted spoon. Enjoy!

Recipe from Prized Recipes to Cook and Savor.

I have NEVER liked mushrooms, but my husband does, so I make them WHEN I want to kiss up remember to. I saw this recipe at Cooking Up a Sale and wanted to try it, though our grill is capush right now. I made just a few changes and sautéed on the stove top and GUESS what??!? I liked it, I ACTUALLY liked it!! You will too!

Mushroom Side Dish       
8 oz. fresh mushrooms (whole IF you are grilling, sliced IF you want if you are sauteing)
1 small onion, sliced
1/3 c. oil
1/4 c. ketchup
1 tsp. salt
1 tsp. oregano
1/4 tsp. pepper
2 TB. Worcestershire sauce
1/2 tsp. garlic
1 tsp.  brown sugar
Put mushrooms and onions in a bowl. Set aside. Combine the remaining ingredients and pour over veggies, give it a good stir. (It may seem like it is not enough to coat well BUT give it some time and the salt will bring out some of the “juices” from the onions and mushrooms,making even more marinade appear.) Stir a couple times, allow to marinade for 4 hours. At this point head over to Cooking Up a Sale to see how she grills hers OR heat a skillet and add the mushrooms, using a slotted spoon,  you do not want too much liquid, cause you want it to brown a bit. Cook and stir over medium heat for about 10-15 minutes or till tender and  browned nicely. Serve as a side dish to chicken, steak or on burgers. Enjoy!

Recipe adapted from Cooking Up a Sale.