Tag Archives: peas

Seven Layer Salad

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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).

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Fried Rice

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Fried Rice is fantastic, it works well as a side dish or you can even make this into a “one dish wonder” by browning up some chicken and adding it in! Add or take away veggies as your family prefers.  (That is why I said “optional” behind several ingredients.) PLEASE if you can get it, use low sodium soy sauce ~ it tastes great and WAY less sodium!

*It is best to use rice that has been chilled for a while, if you do not have leftover from a previous meal that is fine ~ just be sure to cook it earlier the day so it has time to get chilled.

Fried Rice 
couple TB’s  of oil
2 garlic cloves, minced
2 TB. soy sauce
1 tsp. sesame oil
1-2 chicken breasts, cut up small (opt.)
1/4 c. finely cut up carrot (opt.)
1/4 c. finely cut up green pepper (opt.)
1/4 c. finely chopped onion (opt.)
1/4 c. finely chopped up celery (opt.)
2 eggs
2 c. LEFTOVER rice
1 c. or so of frozen peas
1/4 c. soy sauce

Heat the oil in a wok ~ if you have one. I do not so I use a large fry pan. Add the garlic and saute just a bit. Then add your chicken or your veggies, the 2 TB. soy sauce and 1 tsp. sesame oil. Cook till chicken is done and/or veggies are crisp tender. (I cook the veggies 1st, take out and then cook the chicken.) Take out and set aside meat/veggies.

Scramble up the eggs, put in pan and cook and chop up till cooked through. Add the chicken and/or veggies, the leftover rice and peas. Add the 1/4 c. soy sauce. Stir. Flatten out nicely, cook and flip parts over and press down and cook and flip….this will give you some nice crispy parts. Now it is done and you can add chives to the tip for a lovely garnish.

Thanks Sarah for the recipe and “teaching” me how to make fried rice, we LOVE it!

Foil Pack Chicken Dinner & Oreo Turkey Cookies

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Aldi Ad for Nov. 21 ~ Nov. 27.

(This is NOT a complete list, PLEASE check out the ad(s) here for yourself.)

* Aldi’s ad is a wonderful mix of Thanksgiving AND Christmas, thank you Aldi FOR not skipping right over Thanksgiving this week! THAT being said, IF you still need to buy some foods for Thanksgiving….Aldi has your back. I will not list it all……it is much the same as the past few weeks!

* CANDY CANES!!!!! 89¢ for a 6 oz. box.

* Holiday Cake Mix (99¢), Holiday Frosting ($1.29) and Sprinkles (ranging from 99¢ ~ $2.99). Looks like you make a lovely Christmas cake for dessert…..this weekend or next week!!!

* Mini Chocolate Chips and Bittersweet Chocolate Chips (NOT in the ad, tho I SAW then in the store) !!!!!!!! Sit back down. Yeah…….YEAH!!!! Snag up some 12 oz. bags for $1.29 each!!!!

*Hot Cocoa Mix (the packet kind) is $1.29 for an 8 oz. box.

* Pretzel Rings are a lot of fun for the Holidays, grab a 20 oz. bag for $1.49!

* Bagel Chips, a stellar snack, are $1.79 for a 6 oz. package.

* Long Grain & Wild Rice. 6 oz. box for $1.79.

* Take your time next time you are at Aldi, look around, take it all in, there seems to be a lot of fun Christmas goodies to look at!!!

Foil Pack Chicken Dinner
(All of the ingredients can be found at Aldi!)

Here is a recipe that is quick, easy AND easy to clean up!! No baking dish to clean!

I wanted to include it this Thanksgiving week because ~

  1. Maybe you are going to be with a very small group this Thanksgiving but you STILL want the flavors of Thanksgiving without the turkey roasting in the oven. Well, here is your stuffing, cream soup, chicken (well, it is NOT turkey, but…….), ham and vegetable.   Just cook up a small batch of potatoes and there. you. go. (Sorry, I should have gotten this out to you EARLIER!!)
  2. Maybe you have extra stuffing????? Use that and make this for dinner the weekend or early next week.

Foil Pack Chicken Dinner 
1 pkg. (6 oz.) Stove Top Stuffing
1 3/4 c. water
6 small boneless skinless chicken breast halves (about 1 1/2 lb. ~ about 1/2″ thick each)
3 – 6 slices of deli ham (depending on the size and thickness)
1 c. fresh mushrooms, sliced
1 c. frozen peas
1 can cream of chicken soup

Combine the stuffing with 1 1/2 c. HOT water. Cover and let set about 5 minutes, fluff with fork.    Lay out 6 separate sheets of heavy-duty foil, spray with a touch of cooking spray and place equal amounts of stuffing on each foil sheet.

After the stuffing ~ layer the chicken, ham, mushrooms and peas on top. Mix soup with remaining 1/4 c. water (though I do not do that when I make my own cream soup) and pour cream soup equally over each foil pack.

Fold top and sides together to seal well, leaving some room for air circulation. Place foil packs on a baking sheet and bake @ 400° for 30-35 minutes. Take out and let set for 5 minutes. Cut slits in foil to remove steam. Serve and enjoy.

Recipe from Kraft Foods Magazine.

Happy Thanksgiving to you all!

Thanks to my mom for spying this recipe idea from Giada on Food Network. It was fun to put together.

  • You need 2 double stuffed Oreos PER Turkey. 1 mini Reese’s Peanut Butter Cup, 1 Whopper, 5 Candy Corn, the white tip FROM a Candy Corn, a dollop of red frosting and some melted chocolate for “glue”.
  • Start by sticking (carefully) the Candy Corns in the Oreo middle, those are the feathers.
  • “Glue” (with melted chocolate) the Reese’s for the Turkeys body and the Whopper for the head.
  • Break off the tip of a Corn Candy (pop the rest in your mouth….) and “glue” that on to the Whopper ~ that is the beak.
  • Twist off the top of another Oreo, put a dollop of “glue” on the creme part of the Oreo and set your Turkey upright.
  • Put your red frosting in a bag and snip the tip. “Pipe” on the red dangly this Turkeys have. (We only had orange food coloring……bummer. But just fine too!)

There you go. Enjoy this project, good for kids to help with too!!! (HAD I know about this earlier I WOULD have shared it with you earlier…….sorry.) Hope you have a simple blessed day with whomever you are with!!!

(PS ~ I am thankful for WAY WAY WAY to many things to begin to list here, you will go to sleep if I begin to make a list.  Included in that list is you the wonderful readers who read/enjoy/tolerate Favorite Family Foods….THANK YOU.)

Easy Herb Roasted Chicken with Gravy & Bacon Ranch Pasta Salad

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 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.