Aldi has a couple good buys going on starting May 16. That being said, they are “special buys” so I am not sure how long the sales will last….I am going to assume 1 week, but PLEASE don’t quote me!
* 16 oz. pkg. of strawberries is $1.19.
* A head of lettuce is $0.99. Use both the strawberries AND the lettuce in Strawberry Lettuce Salad…hence the name!
* A 48 oz. bag of Kirkwood frozen chicken breasts, frozen, is $5.49 per bag. (IF my poor math is correct that is about $1.83 per lb. ~ not too shabby.) Grab a bag and use some to make Chili Chicken Mozzarella…IF you want! 🙂
This is a unique salad because of the use on ramen noodles in it, it makes a lovely crunchy topping ~ one that it hard to keep your’s or your kids hands out of! So you may want to hide it……
* This makes a lot of the noodle crunchy topping, I ended up freezing some. I haven’t used it yet…but I think it should be fine! (Or just eat the extra….)
* If you are uncertain of the soy sauce in it, go ahead and add some salt instead. I wasn’t sure, but added it and was happy with the flavor.
* I did not have red wine vinegar so used apple cider and it was fine.
Strawberry Lettuce Salad
1 (3 oz.) pkg. ramen noodles
1 c. chopped walnuts
1/4 c. butter
1 tsp. sugar
1/4 c. vegetable oil
1/4 c. sugar
2 TB. red wine vinegar
1/2 tsp. soy sauce
8 c. torn lettuce
1/2 c. green onions, diced
2 c. fresh strawberries, sliced
Discard the seasoning pack from the ramen noodles, or save for another use. Break up the noodles. Heat the butter in a skillet, add the walnuts, uncooked ramen noodles and sugar. Stir and watch this carefully till golden brown, about 8-10 minutes. Take out of pan and set aside to cool. Find a jar with a tight-fitting lid and put the oil, sugar, vinegar and soy sauce in it. Give it a good shake shake shake till good and mixed. Put in fridge. Shake it when you grab a snack or sneak a treat, just to keep that sugar incorporated. Just before serving, combine the lettuce, green onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing or serve on the side. Enjoy!
Recipe adapted from Taste of Home’s Simple & Delicious.
One of my fravrite ((now for a TANGENT of sorts. I have forever said “fravrite” instead of f-a-v-o-r-i-t-e. I think I once told spell check to ignore and it now does! heehee. I have a thing for numbers and words, cannot STAND some and love others….LOVE to make up words that mean what I want them to mean….sorry to dictionary writers and english teachers, but sometimes my inner “Ramona” comes out….and now, BACK to cooking.)) things to do it to talk about food, and share recipes with people. One of my friends shared this recipe with me, she found it on Facebook and since I, personally, am not on Facebook ~ she thought of me and passed it on. I am learning that I rarely follow a recipe exactly, I change this or that, not sure if that is a good thing or a bad thing……. This is similar to the ever popular Chicken Parmesan, just a different version. I hope you all enjoy and let me know your thoughts!!! The good, the bad, the positive, the negative, the concerns and questions. 🙂
* The orignal recipe calls for 2 tsp. italian seasoning. My spice cabinet failed me that day and did not have italian seasoning, so I made up my own mix and liked it, so that it what I put in the recipe, please use italian seasoning if you would like!
* I added ~at the end of this recipe ~ on option to sprinkle the top with oregano. It’s cause I probably could put oregano near the tippy top of my fravrite herb list. How about you, what ranks high on your list??? Or am I the only one who thinks of herbs that way……
Chili Chicken Mozzarella
2 TB. finely shredded parmesan cheese
2/3 c. Bisquick
3/4 tsp. dried basil
3/4 tsp. dried parsley
3/4 tsp. dried oregano
1 tsp. paprika
5 chicken breasts, boneless skinless
2/3 c. chili sauce
3/4 c. mozzarella
garlic powder for sprinkling
oregano for sprinkling (opt.)
Mix the parmesan cheese, Bisquick, basil, parsley, oregano and paprika. Mix well and put in a large ziplock bag and add chicken. Toss around to coat well. Put in a greased 9″ x 13″ pan. Bake @ 350* for about 30 minutes, till done. Flip over. Top with chili sauce and cheese. Sprinkle with garlic and oregano, if desired. Bake till cheese is melted or you may broil for nice brown cheesy yumminess. Enjoy.
Thanks to Jill for sharing the original recipe via Facebook and thanks to my friend for sharing….you know who you ARE!!! 🙂