Tag Archives: lemon juice

Roasted Broccoli

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Broccoli? That green vegetable? A “favorite family food”? Yep. Just try it this way, it is surprisingly good. My WHOLE family eats this…..without complaining.

Roasted Broccoli 
head of broccoli
olive oil
lemon juice
salt & pepper

Cut the broccoli up into florets, spread out on a cookie sheet. Drizzle with olive oil (a few TB’s is good), drizzle with lemon juice (1 TB. or so), sprinkle with salt & pepper. Toss. Roast @ 425º for 15-25 minutes ~ tossing once.  You want them to be tender yet with a slight crunch, not mushy. Serve and enjoy!

Sweet Chili Meatballs, Crock Pot BBQ Chicken & Ranch Oyster Crackers

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Aldi Sales from Oct. 3 ~ Oct. 9.

Open up the weekly ad for this week and yowzerrsss! HELLO FALL!!! You will see cider, pumpkin, squash, soups…..oh what fun!!!

  • If your kids enjoy an occasional glass of hot cider after playing outside in the chilly weather, then you may want to grab a box or 3 of Spiced Apple Cider Mix. A 7.4 oz. package is $1.99.
  • Aldi’s shelves are STOCKED with all different sorts of soups this time of year ~ Minestrone, Roasted Red Pepper and Tomato Soup, Southwestern Black Bean Soup, French Onion Soup ~ just to name a FEW! These would make nice quick lunches and dinners on those chilly days.
  • Chili time is here! * yeah! * If you like to make your own chili, you will find all the beans, tomatoes and meat you need at Aldi this week OR make it REALLY easy and snag a package of 3 Bean Chili or Hearty Soup Mix (5.1-5.9 oz. packages or $1.19) and go from there.
  • Are you a pumpkin fan??? If you are maybe you are interested in Pumpkin Ravioli, Pumpkin Seeds, Pumpkin Cream Cheese, Pumpkin Bagels, Pumpkin Spice Milk, Pumpkin Pie  Ice Cream, Pumpkin Cooking Salsa, Pumpkin Supreme Pie, Pumpkin Cheesecake, Pumpkin Caramel Sauce, Pumpkin Spice Bark, Pumpkin Cookies, Pumpkin Cupcakes, Pumpkin Bar Mix, Pumpkin Yogurt…..and EVEN more Pumpkin items!!! * I have tried not one of these so PLEASE let me know if you do…I am REALLY interested in knowing how some of these are!!!!! (thanks)*
  • Acorn Squash, yum, grab a few at 59¢ each, you may as well. (Look for a recipe for Acorn Squash another day….oh the suspense……)
  • 3 pack of Caramel Apples is selling for $1.29.
  • Hazelnut Spread (aka Nutella) is $1.99 for a 13 oz. jar.
  • Pure Olive Oil is $2.79 for a 16.9 oz. bottle.
  • Extra Virgin Olive Oil is $3.29 for a 17 oz. bottle.
  • Turkey Bacon is $2.19 for a 12 oz. package.
  • Crispy Oats Cereal (aka Cheerios) is $1.49 for a 12.25-14 oz. box.

Now for a few recipe ideas for the week…..

  • A 15 oz. can of Pumpkin is 99¢. (This is NOT in the flyer, but I KNOW is IN the store!! 🙂 High fives all around…wahooo….. Time for pumpkin muffins….can you tell we like them here?? Pumpkin Oatmeal Muffins and Pumpkin Apple Streusel Muffins (apples are $2.19 for a 3 lb. bag FYI) are both favorites over here! (Another  pumpkin recipe to come…another day!)
  • Fit & Active or Chef’s Cupboard Broths are 99¢ for a 32 oz. container. Comes in handy when making Butter Baked Rice or ANY other dish that calls for chicken stock.
  • Ground sirloin is $3.69 per lb. Ground Beef is $3.19 per lb.  Maybe Meatloaf Cordon Blue should be on the menu this week?
  • Red Grapes are 89¢ per lb. Great for lunches and GREAT to make Grape Salad. (You CAN use all red grapes!)

Now for  some new recipes to try this week…..

  • Oyster Crackers are 89¢ for a 10 oz. package. Not only do these make a GREAT snack (see recipe below), but they are also fantastic sprinkled over  soup.
  • Yeah!!! Aldi has Chili Sauce for $1.29 (12 oz.). All you need now is Grape Jelly (a 32 oz. jar is $1.59), and ground beef ($3.19 for 1 lb.) and you can enjoy Sweet Chili Meatballs (recipe below)….don’t forget the lemon!!
  • Chicken! YEAH! $1.69 per lb. THAT is what is for dinner! Grab a bbq sauce and check out the recipe below……

This recipe is very versatile, you can serve it with toothpicks as an appetizer OR you can serve it over egg noodles for dinner.  This is one of those “go-to” meals, one that comes to mind when shopping…..and my list is AT home, easy to remember the ingredients!

* You can also put the cooked meatballs in a crock pot and pour the sauce over and cook a few hours to warm. That is easy if you are bringing to a potluck (I want to go to a potluck….) or party.

Sweet Chili Meatballs 
Meatballs:
2 lb. ground beef
2 eggs, slightly beaten
2 tsp. salt
1/2 tsp. pepper
1 c. bread crumbs
1/2 c. milk
Mix together and form into balls. You can either roll in flour and fry, or I just bake  @ 350* for about 30 minutes ~ till cooked through. (I never remember to roll in the flour and they are fine;))

Sauce: 
1 bottle of chili sauce (12 oz.)
10 oz. grape jelly (I use about 1 c.)
Juice of 1 lemon
Mix and pour over cooked meatballs. Cook @ 350* for about 20 minutes, till heated through. Serve with toothpicks ~ as an appetizer or over noodles ~ as dinner. A 1/2 batch will fill a 7″ x 11″ pan with meatballs, and full batch and you will need to put it in a 9″ x 13″ pan.

Recipe from the cookbook Prized Recipes to Cook and Savor.

The crock pot is a wonderful kitchen “utensil” ~ one that saves you a lot of time  AND you can come home from a BUSY day with dinner waiting for YOU!!  This dish is very versitile,  serve it over rice, on hard rolls or along side baked potatoes.

Crock Pot BBQ Chicken 
5 boneless skinless chicken breasts
15 oz. bottle of BBQ sauce (about 15 oz.)
1/4 c. vinegar
1/4 c. brown sugar
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. pepper
pinch of hot pepper flakes

Put the chicken into your crock pot, mix the remaining ingredients and pour over. Cover with lid and cook on low for 5-6 hours. I like to serve with baked potatoes and a vegetable on the side. Enjoy!

I was first introduced to this when my Aunt would make it, it really is a yummy snack. Over the years, I have changed a few things, but that memory of eating it with them will always be there!

* When I do not have two bags of oyster crackers I add pretzels or chex cereal instead!

Ranch Oyster Crackers 
2 (10 oz.) packages of Oyster crackers
1 pkg. of dry Ranch dressing mix
1 tsp. dill weed
1/2 c. of vegetable oil
1/2 tsp. garlic powder
1 tsp. lemon pepper seasoning
Pour the crackers into a LARGE pan or into 2 ~ 9″ x 13″ pans. Combine the remaining ingredients and drizzle over top, stir well to combine. Bake @ 250° for 40 minutes, stir after 20. Dump onto paper bags to cool. Enjoy. 

Recipe adapted from the recipe my Aunt Jen shared with me years ago.

Avocado Ranch Dip, Yellow Summer Squash Relish & Whole Grain Waffles

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Aldi Sales for the week of Sept. 12-18.

Sorry for my lack of Aldi “recipes” this week. I only have one to share. That is Avocado Ranch Dip. I also wanted to share a canning recipe, it IS harvest time!!! 🙂 Also, school is back in session and I know that it is important to give those kids a good hearty breakfast so they have energy for the day of school ahead of them.  So look for those recipes here too! I hope you enjoy!(~ and missed me  recieving new recipes a little bit during my “break” from the computer, I am happy to be back at it!!!)

* Avocados are $0.49 each. A recipe using avocados coming up…..
* Roma Tomatoes are $0.69 for a 1 lb. pkg. I like to use Romas A LOT. Here are some of the recipes I like to use them in.Pico de Gallo (grab some avocados and you can make quac too….) (I know I am a broken record when it comes to guacamole, saying over and over that it is good ~ but really, it is fantastic and a great side to tacos!), BLT Dip,  Grilled Veggies and remember that Romas are great on sandwiches and pizza too!
* Mangos are $0.59 each, they are not only delicious as a snack but also in Ranch Chicken Wraps.

I recently saw this recipe at Beth’s Favorite Recipes. It jumped out at me and I had a ripe avocado just waiting to be used, so I made it and we had it for lunch and it was very good. It does get brownish after a day or so ~ I had a feeling that would happen so I halved it. I think it would be a nice sandwich or tortilla spread as well.  I did not have chives, so I left those out as well. Check the recipe out here! I hope you enjoy too!

My family in a family of pickle eaters, they enjoy relish too ~ so I knew that this recipe would be a fun one to try out. Not only is it delicious but it is also pretty in the jars. This is an easy canning recipe, not too intimidating ~ just remember that it DOES start the night before, ELSE you might just be disappointed when you go to make it one morning and realize you CANNOT cause you should have started the day before……

* I used a mixture of zucchini (about 2 cups) and yellow summer squash (about 8 cups). IT made it really pretty.

* Please do not use any bowls or cups or mugs that you REALLY love, cause the tumeric WILL turn those things yellow….I now have a lovely 1/2 yellow 1/2 white mug that I am pretty sure will either be really COOL to drink out of or be the one that everyone avoids….

* This yields about 6 1/2 pints.

Yellow Summer Squash Relish
10 c. shredded yellow summer squash
2 large onions, chopped finely
2 large green  peppers, chopped finely
6 TB. canning salt
4 c. sugar
3 c. apple cider vinegar
1 TB. celery seed
1 TB. ground mustard
1 TB. tumeric
1/2 tsp. nutmeg
1/2 tsp. pepper
Combine the 1st 4, mix well and chill overnight. In the morning drain well, rinse, drain again. In a large pot mix together the remaining ingredients and bring to a boil. Add the squash mixture and bring back to a boil. Boil for 15 minutes. Ladle into pint size jars and process for 15 minutes. Allow to set on your counter for 24 hours. Check to see if they all sealed. IF any did not they need to go in your fridge to be eaten right away, the others can go in your pantry to enjoy all winter long. Enjoy.

Recipe from Country Women magazine.

If you like waffles, you will like these. They cook up nicely in the waffle iron and are  good for you! Top with your choice of waffle topping~ syrup or butter, powdered sugar, whipped cream or strawberries ~ however you top it, it should be a hit!

Yields about 6 waffles, so we always double.

Whole Grain Waffles
1/2 c.flour
1/2 c. wheat flour
1/2 c. quick cooking oats
1 TB. brown sugar
2 tsp. baking powder
1 1/4 c. milk
1 TB.oil
1 egg
Heat your waffle iron. Whisk the egg, oil and milk together. Add the remaining ingredients and mix just till combined. I usually let the mixture set for about 5 minutes.  Spray waffle iron with cooking spray and cook according to your waffle iron’s instructions.  Enjoy.

Recipe originality unknown, a recipe I have been using for years.

Zucchini Crisp & Corn Dog Muffins

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Aldi Sales from Sept. 5 – 11.

Today I do not have an “Aldi” recipe to share.  HOWEVER. I will still tell you some sensational sales that I hope NOT to miss on from Aldi.  The 2 recipes I will be sharing do utilize much of Aldi’s products, so I hope you still enjoy.

Grapes. Red and green or both $0.79 per lb. Looking for a salad for tonight’s dinner. How about Grape Salad??
Corn flakes. An 18 oz. box is $1.49. No Bake Cornflake Peanut Butter Cookies make a GREAT after school snack.
Syrup. Grab a bottle for $1.59 and a box of Crisp Rice cereal (12 oz.) for $1.69 and you are on  your way to making a great breakfast for your kids, Granola is a delish breakfast with Yogurt (a large container is $1.99) or is makes for a hearty snack as well.
* Pork Sausage Roll. We like breakfast for dinner sometimes over here, how about you? Grab this sausage for $2.29 and you can enjoy it on your Pizza Breakfast Casserole tonight!! Just cook up the sausage, drain well and sprinkle over the egg/milk mixture, top with cheese and veggies and bake as directed.
Raspberry Preserves. Yum. No recipe for that ….. yet…. but now that my pantry has a jar or 4, I may just have a recipe to send out your way! At $1.99 for an 18 oz. jar, you really cannot pass that up.
* Honey Puffs. (Hop up, heel click, do a little yip, sit back down or get back to your cart……CAUSE …..they are back!!! (you know who you are……) YEAH!!) These are really good in snack mixes, like Favorite Snack Mix, don’t  believe me?? Just give it a whirl. A 14.5 oz. box is $1.99.

And now …… for some recipes…..finally!!!!

Ever have a recipe that you have had FOR.EV.ER. but are not QUITE ready to make it and really not willing to part with it ~ it might be a treasure you know!!??! Well, this was my recipe like that. I looked at it all the time, sorta nervous to try it, yet knowing that I could not get rid of it……I just might regret it and NEVER be able to find it again…… The time came, I gave it a go. Well. IT WAS a winner. A unique dessert. Don’t think too much about what is in it, IF you like Apple Crisp, then I am fairly positive you will like this. It tasted just like apple crisp. THO please follow this one tip ~ PEEL your zucchini! I did not, guess maybe I should have thought about it or read the directions properly  and peeled them. My kids knew immediately that there was something different about this said “apple crisp” ~ no foolin’ those smarties. I told them what it was. Next question was “is there peppers in it?” That made me smile. “Nope.” Was my reply. They tried it and enjoyed it. SUCCESS. A lovely new recipe discovered and BONUS, another way to use some zucchini. Don’t be nervous. Try it and tell me what you think.

* Serves about 12-15.

Zucchini Crisp
8 c. sliced peeled (opps…see I missed this part…heehee) zucchini
3/4 c. lemon juice
1/2 c. to 3/4 c. sugar
2 tsp. cinnamon
1 tsp. ground nutmeg
Topping: 
1 1/3 c. packed brown sugar
1 c. quick cook oats
1 c. flour
2/3 c. cold margarine or butter
In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg. Mix well. Pour into a greased 9″ x 13″ pan. Set aside. Combine the brown sugar, oats and flour in a bowl and cut in the butter or margarine ~  till it is nice and crumbly. Sprinkle over top of the zucchini mixture. Bake @ 350* for about 50 – 60 minutes, or till top is golden brown and it is nice and bubbly on the sides. Let set just a bit to cool down so you do not singe your precious mouth. Serve with ice cream. (Oh yeah, to tell them what is in it or NOT to? NOW that is the question……..)

Recipe adapted from Taste of Home Magazine.

So my Facebook “likers” have voted and want to see “lunch box” ideas as a new series! Thanks for your votes! I will also be sure to share some soup recipes, breakfast items AND canning recipes (thanks for throwing that one out there!! ) So lets start the new series with “Corn Dog Muffins”! These are sweet, like corndogs….but NOT deep-fried, making them better for you. Those of us who are at home can enjoy eating them, with the other kids for lunch too! Serve with ketchup and mustard IF that is your thing, though I like them just plain.

Yields 18 muffins.

Corn Dog Muffins 
1 c.cornmeal
1 c. flour
1 TB. baking powder
1/2 c. sugar (you may add less if you want, it is PLENTY sweet!)
1 tsp. salt
1 c. milk
2 eggs
1/2 stick of butter,  melted
1/4 c. honey
5 hot dogs, cut up
2/3 c. shredded cheddar cheese
Line your muffin tins with muffin liners (I actually like to spray my liners with cooking spray, cause the muffins just pop right on out them ~ just a tiny spritz is ALL you need). Combine the cornmeal, flour, baking powder, sugar and salt. Set aside. Combine with milk, eggs, butter and honey. Mix and add the dry ingredients just till combined. Add the cut up hot dogs and cheddar cheese.  Pour into prepared muffin tins and bake @ 350* for about 20 minutes till lightly browned. Hope your kids enjoy this unique lunch.

Corn Dog Muffin recipe my own. Corn Muffin base from The Neely’s.

Grilled Veggies & “Joel’s Marinated Chicken”

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Well, being the master griller I am (insert sarcasm here)….I cannot even go on with that. Starting over. Being the “nervous nelly” griller that I am, I like to have things easy when  am doing the grilling…saving the difficult stuff for my husband.  He seems to nail it on the head every time and bring in perfectly cooked meat, while I bring in my steaming black hockey pucks. So in the constant effort to become a better griller, I spotted this grill wok thing and thought, “now that might help me”. It was a great Memorial Day weekend buy and has been used A LOT with much success EVEN with me at the grill!

* If you do not have a fancy dancy wok, no problem. I have been making these for years in a foil pan and only weeks in “the wok”,  just poke a few holes in the bottom of your foil pan and away we go.

*Not sure if this is considered a recipe, but here goes. Feel free to use whatever veggies you want to use and let me know what veggies you end up trying….I could use some ideas too! OH and go for whatever spices you like, we like oregano, italian seasoning, garlic herb or a citrus blend ~ again, I would love to hear about your spice choices!

Grilled Veggies    
2-3 small zucchini, sliced
1 green pepper, chunked up
1/2 onion, chunked up
2 Roma tomatoes, chunked
olive oil
seasoned salt
parmesan cheese
Heat grill to low. Put veggies in a bowl and toss with oil, sprinkle with seasoned salt. Pour into foil pan or wok. (Do this over the sink so the oil does not go on your floor, then put bowl or plate under foil pan or wok. Leave this bowl or plate by grill to carry your foil pan or wok back into the house. Just trying to save you some steps….) Put lid down and cook nice and slowly, it will take about 30-45 minutes depending on your grills cookability and your ideal cookedness.  Be sure to stir a few times, adding the tomatoes about midway through the cooking. Top with some Parmesan cheese and away we go. Enjoy.

Here is a deliciously easy recipe for grilled chicken, the marinade is fantastic and leftovers make great wraps or salads. I did not change a THING in the recipe so I am going to send you right to my friend Lisa’s blog called Cooking Up a Sale for the recipe for “Joel’s Marinated Chicken“. She has great tips, probably  more thorough than I would give you! (After comparing our pictures, I am thinking that I should have doubled the marinade, mine looks “paler” than hers. Even so, it still tasted delish!) Enjoy and thanks Lisa for sharing a great recipe that we will  use often!

Cheesy Spinach and Artichoke Dip

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A friend and I were talking about Spinach Artichoke Dip a few weeks back, she was looking for a recipe for it. I took that (self-given) “assignment” and ran with it. I went to my research books (aka massive recipe collection), mashed a few recipes together and came up with this one, a winner for my husband and I, a bit too much green in there for my kids to give it much more than a look, that is fine ~ more for me us!!!! They will eat spinach when it is a bit more camo-ed, not when it is OBVIOUSLY spinach. They will learn……This would be great when you have friends over for an appetizer before dinner, or like we had it, as a Sunday night snack!

* As far as the 2 c. any kind of cheese goes, it is just that, any kind! I did pepper jack and cheddar. I know some people do not like heat so I did not want anyone to think that you HAD to use pepper jack cheese. Use mozzarella, cheddar, monetary jack, Mexican blend, or pizza blend ~ whatever, just about 2 c. worth! (I love cheese….)

* You may use fresh spinach, just put it in a microwave safe bowl, cover with plastic wrap and microwave just a minute or two till wilted. Drain well. Or use frozen, probably about a 10 oz. pkg. Just thaw it and then SQUEEZE and twist in a clean kitchen towel to get out ALL that liquid.

Cheesy Spinach and Artichoke Dip 
12 oz. jar of artichoke hearts, drain well
1 c. cooked spinach, squeeze out the liquid
1/2 tsp. garlic powder
2 tsp. lemon juice
4-6 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. mayo
2 c. cheese of choice, see note above
3/4 c. parmesan cheese, shredded
Combine all of the above in a bowl and pour into a greased 9″ square pan or a 7″ x 11″ pan or something about that size. Cover this and bake @ 350* for 20-30 minutes or so, then uncover and bake or broil till browned a bit on top! Serve with crusty garlic bread, tortilla chips, or crackers. ENJOY!!! 

Chex Mix Lemon Buddies

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One of my fravrite favorite parts of this blog is the interaction, the comments, questions, requests. This recipe came about from a request from a friend looking for snacks for her kids. I am CONSTANTLY enjoying making snacks for my kids, though we have probably all seen them already ~ puppy chow, original chex mix, oyster cracker mix, and sweet snack mixes. So I wanted to find something “new” ~ well, it WAS new to me, not sure about you! Hope you enjoy it AND try it! Thanks for your requests, just know that it does take me some time to get to them….you know……

I love to have special snacks for my kids, things they enjoy and LOVE to help me make. This was no exception, they were eating it BEFORE it was cooled. LOVE it cause it is a no cook mix! Isn’t lemon such a lovely fresh spring treat? A friend of mine’s family has some diet restrictions, this recipe jumped out to me as one that MIGHT work for her family….. not 100% sure though. I think of my friends/family often during cooking, when I am using a recipe given to me from them or things I think someone in particular MIGHT enjoy. It is fun….I know….

* This is how I did it. (correction. How I WILL do it next time…..) I put the chex into a bowl, poured over the COOLED!! melty yumminess and stirred, THEN put it in a paper garbage bag and gave it a good shake or 2. Let it set  1-2 minutes or so, THEN added the powdered sugar. (Else the powdered sugar got absorbed and I just had to add more anyway.) Give it a good shake shake shake and then pour it out onto the wax paper to set up nicely. The COOLEDish mixture is better because IF it is too hot it will absorb into Chex and become soggy….

* I used the zest from 2 lemons. Then just juiced them both and put the rest in the fridge to put on apples or something.

* I also used Almond Bark, I believe I used 6 cubes. It is just what I prefer, the vanilla chips would be just fine though too!

* Update. AFTER talking to a friend who had the same problem I had with the stale chex squares, we decided that the problem was that there was too much coating on each chex square…which really isn’t a bad problem to have! BUT they tend to then get stale tasting, the chex’s with LESS lemony goodness were crispy still the next day! So take note and add a few extra cups of chex!! ( I changed it in the recipe from 9 c. to 12-13 c.)

Chex Mix Lemon Buddies
12-13c. Chex cereal, rice or corn flavors
1 1/2 c. vanilla baking chips
1/4 c. butter
4 tsp. lemon peel
2 TB. lemon juice
2 c. powdered sugar
Put cereal in a large bowl and set aside. Put the vanilla chips, butter, lemon peel, and lemon juice in a microwave safe bowl. Micro for 30 seconds, stir and repeat till nice and smooth. Pour over cereal and mix well. Put in a 2-gallon ziplock bag and add the powdered sugar, seal and shake. Spread on wax paper to cool. ENJOY!!

Recipe from Chex.