Serves: 8-10
1 bag (2 lbs.) frozen, shredded hash browns
1 can cream of chicken soup
2 c. grated cheddar cheese
2 c. sour cream
1/4 c. butter, melted
1 tsp. salt
1/4 tsp. pepper
2 T. minced onion
Topping:
1/4 c. butter, melted
3/4 c. cracker crumbs, crushed
Mix all ingredients, except topping, in a large bowl. Place in a greased 9 x 13 baking dish. In a small bowl, combine cracker crumbs and melted butter. Sprinkle over potatoes. Bake at 350 degrees for 45-50 minutes or until bubbly. Serve hot.
Check my coupon resources page to save money when you make this recipe!
Tips: It takes a little bit of arm strength to mix all these ingredients together so make sure to use a large bowl. I mixed this up the night before, put it in the 9 x 13 dish, stuck it in the fridge overnight and baked it in the morning. Came out great! So if you're making this as part of breakfast there's no need to have to get up early to put it together. Just make sure you take your dish (especially if it's glass) out of the refrigerator at least 30 minutes before you plan to put it in the oven. Also, any kind of cracker can be used but the best is a light, buttery cracker such as Ritz or Town House.
Recipe by Stacy having adapted it from several recipes in my MOPS compilation cookbook
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Friday, January 27, 2012
Monday, June 7, 2010
Grilled Potato "Chips"
4-5 medium potatoes, peeled
Canola oil
Seasoned salt
Pepper
Place whole potatoes in a pot of boiling water. Cook until just tender, about 15 minutes. Remove from pot and slice lengthwise into 1/4-inch slices. Spread out potatoes slices on plate or baking sheet. Brush with oil and season with pepper and seasoned salt. Turn potatoes and oil, salt & pepper the opposite side. Grill on barbecue over medium heat until golden brown on each side. Serve warm.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was a great way to make a potato side dish to go with our steak that required a lot less clean-up than baked potatoes. Since you prep them before dinner, you can have the pot and cutting board cleaned up before dinner is ready. Plus if your husband happens to be the one that does the grilling, there's less work for mom. Yeah! The potatoes will not be fully cooked when you slice them but they were perfectly soft when finished on the barbecue. I also shared this recipe at Crazy Daisy's Tuesday Tastes, Our Homeschool Home's On the Grill & Trendy Treehouse's Creative Share.
Recipe adapted from Parade Magazine (May 23, 2010)
Friday, April 23, 2010
Garlic Mashed Potatoes
Serves: 4
6 large potatoes, peeled and quartered
2 garlic cloves, minced
1 to 1 1/2 c. milk
2 T. butter
Salt and pepper
In a large saucepan, boil the potatoes for 10-15 minutes or until softened. Drain water and pour potatoes in serving bowl (or return to pot if you prefer). Add 1 cup of milk, butter, garlic, salt and pepper. Mash with a potato masher. Add additional milk if you prefer creamier potatoes.
Tips: Delicious twist on traditional mashed potatoes and just as easy to put together. If you have dairy allergies (like my son) or just don't do dairy, I made these with soy milk for the whole family and they tasted great. No one even knew the difference. Pair these with Garlic Pork Chops and you'll have a whole meal for under $5.
Recipe from The $5 Dinner Mom Cookbook
6 large potatoes, peeled and quartered
2 garlic cloves, minced
1 to 1 1/2 c. milk
2 T. butter
Salt and pepper
In a large saucepan, boil the potatoes for 10-15 minutes or until softened. Drain water and pour potatoes in serving bowl (or return to pot if you prefer). Add 1 cup of milk, butter, garlic, salt and pepper. Mash with a potato masher. Add additional milk if you prefer creamier potatoes.
Tips: Delicious twist on traditional mashed potatoes and just as easy to put together. If you have dairy allergies (like my son) or just don't do dairy, I made these with soy milk for the whole family and they tasted great. No one even knew the difference. Pair these with Garlic Pork Chops and you'll have a whole meal for under $5.
Recipe from The $5 Dinner Mom Cookbook
Saturday, March 27, 2010
Buttermilk Oatmeal Muffins
Makes: 12 muffins1 c. quick-cooking oats
1 c. buttermilk *see notes for alternates to buttermilk
1 egg
1/2 c. brown sugar
1/4 c. oil
1 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
In a large bowl, soak oats in buttermilk for 10 minutes. Stir in egg, brown sugar and oil. In a separate bowl, combine flour, baking powder, baking soda and salt; stir into oat mixture until just moistened. Fill greased muffin tin three-fourths full. Bake at 400 degrees for 16-18 minutes. Cool in pan 5 minutes before removing to wire rack.
Click here to see if there are any coupons available to go with this recipe!
Tips: These were delicious muffins that we used as bread with our dinner. They have a hint of sweetness that goes great with butter and jam for breakfast or just with butter to go with dinner. If you don't have buttermilk, measure 1 tablespoon of vinegar into a one cup measuring cup then fill with milk up to the 1 cup line. These muffins were featured at Simply Sweet Home's Sweet Thursday. I also shared this recipe at Balancing Beauty and Bedlam's Tasty Tuesday and Somewhat Simple's Strut Your Stuff Thursday.
Recipe from Taste of Home 30-Minute Cookbook
Thursday, February 25, 2010
Yogurt Cornbread
Serves: 6-82 eggs
2 T. sugar
1 c. flour
2 t. baking powder
1/2 t. baking soda
2/3 c. cornmeal
1/2 t. salt
1 c. plain yogurt
1/4 c. butter, melted & slightly cooled
Beat the eggs, add the sugar, and mix well. Stir together flour, baking powder, soda, cornmeal and salt. Add the dry ingredients alternately with the yogurt to the egg-sugar mixture. Stir in the cooled butter. Pour into a greased square baking dish. Bake at 400 degrees for 20-25 minutes, watching closely after the first 15 minutes to make sure it doesn't burn.
Tips: This was a wonderfully moist and tasty cornbread! I think this recipe will take the place of my usual Easy Cornbread. I still recommend the other but it is a bit drier and more crumbly so it might be better for cornbread stuffing. I used Brown Cow Greek Yogurt because it is thicker than regular plain yogurt but also fat-free. If you don't have Greek yogurt on hand, I find that regular plain yogurt works fine too. I always serve cornbread with my Easy Chili. I also shared this recipe at 8-Muddy Boots' From Scratch & I Heart Naptime's Sundae Scoop.
Recipe from Brown Cow
Monday, December 21, 2009
Sweet Potato Bake
Serves: 6-8
2 lbs. sweet potatoes
1/4 c. butter
1/4 c. syrup
1/4 c. brown sugar
1/2 t. cinnamon
Peel potatoes and cut into large chunks. Place in a large pot, cover with water and cook, covered for 30 minutes. Drain potatoes and place in a 2-qt. baking dish. In a small saucepan, combine remaining ingredients. Cook and stir until mixture boils. Pour over potatoes. Bake at 350 degrees for 35 minutes. Slightly mash potatoes and stir to mix in sauce.
Click here to see if there are any coupons available to go with this recipe!
Tips: This is a nice, simple way to make a sweet potato casserole to compliment your holiday meal. Since sweet potatoes are pretty large, usually two will make up the two pounds you need but you can always weigh them at the store just to check. If you prefer to use canned sweet potatoes just substitute 2-18 oz. cans and skip the stovetop step. Also if you have maple syrup use that instead of regular pancake syrup (I never have real maple syrup so my sweet potatoes just have to use the fake stuff.) I pair this with Baked Ham Glaze for the holidays. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.
Recipe adapted from Taste of Home Mom's Best Meals
2 lbs. sweet potatoes
1/4 c. butter
1/4 c. syrup
1/4 c. brown sugar
1/2 t. cinnamon
Peel potatoes and cut into large chunks. Place in a large pot, cover with water and cook, covered for 30 minutes. Drain potatoes and place in a 2-qt. baking dish. In a small saucepan, combine remaining ingredients. Cook and stir until mixture boils. Pour over potatoes. Bake at 350 degrees for 35 minutes. Slightly mash potatoes and stir to mix in sauce.
Click here to see if there are any coupons available to go with this recipe!
Tips: This is a nice, simple way to make a sweet potato casserole to compliment your holiday meal. Since sweet potatoes are pretty large, usually two will make up the two pounds you need but you can always weigh them at the store just to check. If you prefer to use canned sweet potatoes just substitute 2-18 oz. cans and skip the stovetop step. Also if you have maple syrup use that instead of regular pancake syrup (I never have real maple syrup so my sweet potatoes just have to use the fake stuff.) I pair this with Baked Ham Glaze for the holidays. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.
Recipe adapted from Taste of Home Mom's Best Meals
Saturday, November 14, 2009
Baking Soda Biscuits
2 c. flour
3/4 t. baking soda
1/2 t. salt
1/2 c. butter
1/4 c. vinegar
1/2 c. milk
In a medium bowl, stir together flour, baking soda and salt. Cut in butter. Stir in vinegar and milk until dough is sticky. Spoon onto greased cookie sheet. Bake at 450 degrees for 12-15 minutes or until lightly browned.
Tips: These are great, easy biscuits and you probably keep all these ingredients on hand all the time. They are very similar to Bisquick biscuits but I don't always have Bisquick on hand. I used apple cider vinegar so I don't know how white vinegar might change the flavor. I made these twice this week with Beef & Veggie Stew and Corn Chowder. Here's a twist: Try dropping a tablespoon of dough on the cookie sheet and putting a small teaspoon of jam in the middle. Great breakfast treat! I also shared this recipes at Life as MOM's Recipe Swap & 8 Muddy Boots' From Scratch.
Recipe from Where's Mom Now That I Need Her?
Friday, November 6, 2009
Butternut Squash Gratin
Serves: 4-6
1 butternut squash
1/4 c. butter
2 garlic cloves, minced
1/4 c. panko bread crumbs
1/3 c. Parmesan cheese, grated
1/4 t. salt
1/8 t. pepper
Peel squash, halve lengthwise and remove seeds. Cut into 1/2-inch thick slices. Arrange slices in a greased 13 x 9 baking dish (preferably glass), overlapping slices slightly. In a small saucepan, melt butter. Reduce heat to low; add garlic and cook for 2-3 minutes. In a small bowl, mix bread crumbs, cheese, salt, pepper and 1 tablespoon of garlic-butter mixture. Brush squash slices with remaining garlic-butter mixture. Sprinkle with bread crumb mixture. Bake, uncovered, at 375 degrees for 30-40 minutes or until squash is tender. Increase oven temperature to 425 degrees and bake for an additional 5-10 or until lightly browned.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was a delicious side dish that was so tasty and filling. Everyone in my family loved it. Progresso came out with panko bread crumbs that are a crispy lighter bread crumb than the original. My only wish was that I had been able to make this with homegrown squash.
Recipe from Progresso Soups & More Magazine
1 butternut squash
1/4 c. butter
2 garlic cloves, minced
1/4 c. panko bread crumbs
1/3 c. Parmesan cheese, grated
1/4 t. salt
1/8 t. pepper
Peel squash, halve lengthwise and remove seeds. Cut into 1/2-inch thick slices. Arrange slices in a greased 13 x 9 baking dish (preferably glass), overlapping slices slightly. In a small saucepan, melt butter. Reduce heat to low; add garlic and cook for 2-3 minutes. In a small bowl, mix bread crumbs, cheese, salt, pepper and 1 tablespoon of garlic-butter mixture. Brush squash slices with remaining garlic-butter mixture. Sprinkle with bread crumb mixture. Bake, uncovered, at 375 degrees for 30-40 minutes or until squash is tender. Increase oven temperature to 425 degrees and bake for an additional 5-10 or until lightly browned.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was a delicious side dish that was so tasty and filling. Everyone in my family loved it. Progresso came out with panko bread crumbs that are a crispy lighter bread crumb than the original. My only wish was that I had been able to make this with homegrown squash.
Recipe from Progresso Soups & More Magazine
Wednesday, October 28, 2009
Twice-Baked Mashed Potatoes
Serves: 6
2 1/2 lbs. medium potatoes, peeled (about 6 potatoes)
1 c. sour cream
1/4 c. milk
2 T. butter, melted
1 1/2 c. (6 oz.) cheddar cheese, shredded
1/2 c. onion, chopped
5 bacon strips, cooked and crumbled
1/2 t. salt
1/8 t. pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash potatoes. In a large bowl, combine 1 cup of cheese and remaining ingredients; mix well. Stir in mashed potatoes. Spoon into a greased 2-quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was a great potato side dish. Not the lowest in fat, but plain yogurt can be substituted for part of the sour cream. My husband found this in our magazine and promptly tore it out and set it on the counter. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods.
Recipe from Country Extra (Sept 2009)
2 1/2 lbs. medium potatoes, peeled (about 6 potatoes)
1 c. sour cream
1/4 c. milk
2 T. butter, melted
1 1/2 c. (6 oz.) cheddar cheese, shredded
1/2 c. onion, chopped
5 bacon strips, cooked and crumbled
1/2 t. salt
1/8 t. pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash potatoes. In a large bowl, combine 1 cup of cheese and remaining ingredients; mix well. Stir in mashed potatoes. Spoon into a greased 2-quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was a great potato side dish. Not the lowest in fat, but plain yogurt can be substituted for part of the sour cream. My husband found this in our magazine and promptly tore it out and set it on the counter. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods.
Recipe from Country Extra (Sept 2009)
Friday, October 9, 2009
Honey Carrots
Serves: 6
1 lb. carrots, peeled and sliced
1/4 c. honey
1/4 c. butter, melted
1/4 c. brown sugar
In a medium saucepan, boil carrots in water for 5-10 minutes or until just tender. Drain, reserving 1/4 cup of the carrot liquid. In a small bowl, mix reserved liquid, honey, butter and brown sugar. Pour over carrots. Cover and cook over low heat until heated through.
Click here to see if there are any coupons available to go with this recipe!
Tips: This is such a simple side dish and a nice twist on traditional cooked carrots. I used 8 large carrots when I made this dish. They probably weighed more than one pound but there seemed to be plenty of sauce to go around. They go especially well with any dish that has a touch of sweetness such as Pineapple Ham Casserole, Islander Pork Roast and Honey Pork Kabobs. I also shared this recipe at Balancing Beauty & Bedlam's Tasty Tuesday and Life as MOM's Ultimate Recipe Swap.
Recipe from The Four Ingredient Cookbook
1 lb. carrots, peeled and sliced
1/4 c. honey
1/4 c. butter, melted
1/4 c. brown sugar
In a medium saucepan, boil carrots in water for 5-10 minutes or until just tender. Drain, reserving 1/4 cup of the carrot liquid. In a small bowl, mix reserved liquid, honey, butter and brown sugar. Pour over carrots. Cover and cook over low heat until heated through.
Click here to see if there are any coupons available to go with this recipe!
Tips: This is such a simple side dish and a nice twist on traditional cooked carrots. I used 8 large carrots when I made this dish. They probably weighed more than one pound but there seemed to be plenty of sauce to go around. They go especially well with any dish that has a touch of sweetness such as Pineapple Ham Casserole, Islander Pork Roast and Honey Pork Kabobs. I also shared this recipe at Balancing Beauty & Bedlam's Tasty Tuesday and Life as MOM's Ultimate Recipe Swap.
Recipe from The Four Ingredient Cookbook
Monday, July 6, 2009
Rice 'n Black Bean Bake
Serves: 6
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 can (8 oz.) tomato sauce
1 jar (8 oz.) picante sauce or salsa
2 c. cooked rice
1 c. (8 oz.) sour cream
2 c. (8 oz.) shredded cheddar cheese, divided
Tortilla chips
In a large bowl, combine the beans, diced tomatoes, tomato sauce and picante sauce. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13 x 9 baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through. Serve with tortilla chips.
Tips: This is a very tasty, meatless meal that was easy to put together and uses inexpensive ingredients. If you have your favorite picante sauce or salsa already in the fridge try using that instead of buying a new jar since you only need 1 cup of salsa. You can also use reduced fat sour cream and/or cheese to make this recipe a little healthier. You can serve the bean bake over the tortilla chips like nachos or crumble the chips and sprinkle them on the top. My family enjoys this as a main dish but it would also work well as a side dish or appetizer for a party or potluck. I also shared this recipe at Life as MOM's Ultimate Recipe Swap, Our Krazy Kitchen & Breastfeeding Moms Unite's Vegetarian Foodie Friday.
Recipe from Taste of Home's 2001 Quick Cooking Annual Recipes
Tuesday, March 31, 2009
Crunchy Oat Bars
Makes: 2 dozen
4 c. quick-cooking oats
1 c. packed brown sugar
1/2 t. salt
1 c. chopped nuts
1/2 c. flaked coconut
1/2 c. butter, melted
2/3 c. peach preserves (or jam of your choice)
In a mixing bowl, combine the oats, brown sugar and salt. Stir in nuts and coconut. Mix in butter and preserves; stir well. Press into a greased 15 x 10 x 1 (basic cookie sheet size) pan. Bake at 425 degrees for 15-17 minutes or until golden brown. Remove from oven. Cut while warm and cool on wire rack.
Click here to see if there are any coupons available to go with this recipe!
Tips: These are tasty little granola bars that go great for breakfast, snack or dessert. I decreased the butter to cut down on the fat content but they do come out crunchy. They would be good served with vanilla or plain yogurt. I used peach preserves because that what I had. I think any flavor of fruit jam would taste wonderful, especially if you have any you've canned yourself. I also shared this recipe at Simply Sugar & Gluten Free's Slightly Indulgent Tuesdays.
Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes
4 c. quick-cooking oats
1 c. packed brown sugar
1/2 t. salt
1 c. chopped nuts
1/2 c. flaked coconut
1/2 c. butter, melted
2/3 c. peach preserves (or jam of your choice)
In a mixing bowl, combine the oats, brown sugar and salt. Stir in nuts and coconut. Mix in butter and preserves; stir well. Press into a greased 15 x 10 x 1 (basic cookie sheet size) pan. Bake at 425 degrees for 15-17 minutes or until golden brown. Remove from oven. Cut while warm and cool on wire rack.
Click here to see if there are any coupons available to go with this recipe!
Tips: These are tasty little granola bars that go great for breakfast, snack or dessert. I decreased the butter to cut down on the fat content but they do come out crunchy. They would be good served with vanilla or plain yogurt. I used peach preserves because that what I had. I think any flavor of fruit jam would taste wonderful, especially if you have any you've canned yourself. I also shared this recipe at Simply Sugar & Gluten Free's Slightly Indulgent Tuesdays.
Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes
Wednesday, March 25, 2009
Easy Chicken Gravy
Serves: 4
2 cubes instant chicken bouillon
2 T. flour
1/8 - 1/4 t. pepper
2 T. butter
1 c. cold water
On a flat surface, crush bouillon cube until powdery. In a small bowl, combine bouillon, flour and pepper. In a small saucepan, melt butter. Add dry mix; cook and stir until lightly browned about 1-2 minutes. Whisk in water until smooth. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was an easy gravy to put together and I served it with Rosemary Pork Chops. If you usually keep bouillon in a jar instead of in cubes, I would estimate that you will need about 1/2 - 3/4 teaspoon to equal the 2 cubes. To crush the cubes, I simply used the flat side of my meat tenderizer and they crushed immediately. You can also substitute beef bouillon to make a beef gravy. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.
Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes
2 cubes instant chicken bouillon
2 T. flour
1/8 - 1/4 t. pepper
2 T. butter
1 c. cold water
On a flat surface, crush bouillon cube until powdery. In a small bowl, combine bouillon, flour and pepper. In a small saucepan, melt butter. Add dry mix; cook and stir until lightly browned about 1-2 minutes. Whisk in water until smooth. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was an easy gravy to put together and I served it with Rosemary Pork Chops. If you usually keep bouillon in a jar instead of in cubes, I would estimate that you will need about 1/2 - 3/4 teaspoon to equal the 2 cubes. To crush the cubes, I simply used the flat side of my meat tenderizer and they crushed immediately. You can also substitute beef bouillon to make a beef gravy. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.
Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes
Sunday, March 15, 2009
Pink Cloud Gelatin
Serves: 4-6
1 package (3 oz.) raspberry gelatin
1 package (3 oz.) strawberry gelatin
1 c. boiling water
1 c. vanilla ice cream, softened
3/4 c. strawberries, chopped
1/4 c. pecans, chopped
Make raspberry gelatin according to package directions. Refrigerate until set. Meanwhile in a mixing bowl, dissolve strawberry gelatin in boiling water. Cool until syrupy. Add ice cream; beat until blended. Refrigerate until partially set. Fold in strawberries and pecans. Refrigerate until fully set. Return strawberry mixture to mixing bowl and whisk on high for 3-4 minutes until light and fluffy. By hand, mix raspberry gelatin into strawberry mixture until gelatin is in small chunks. Refrigerate until set.
Click here to see if there are any coupons available to go with this recipe!
Tips: This Jello salad makes a nice side dish or a fruity dessert. Try experimenting with different flavors of gelatin in place of the raspberry. I think lime would taste great and would look nice especially around Christmas time. Frozen or fresh strawberries will work with this dish. However, if you use frozen strawberries make sure they don't have too much juice. I used my KitchenAid Stand Mixer
to mix up the strawberry mixture and it saved a lot of time. I even used the whisk attachment for the last step. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap & Life as MOM's Ultimate Recipe Swap.
Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes
1 package (3 oz.) raspberry gelatin
1 package (3 oz.) strawberry gelatin
1 c. boiling water
1 c. vanilla ice cream, softened
3/4 c. strawberries, chopped
1/4 c. pecans, chopped
Make raspberry gelatin according to package directions. Refrigerate until set. Meanwhile in a mixing bowl, dissolve strawberry gelatin in boiling water. Cool until syrupy. Add ice cream; beat until blended. Refrigerate until partially set. Fold in strawberries and pecans. Refrigerate until fully set. Return strawberry mixture to mixing bowl and whisk on high for 3-4 minutes until light and fluffy. By hand, mix raspberry gelatin into strawberry mixture until gelatin is in small chunks. Refrigerate until set.
Click here to see if there are any coupons available to go with this recipe!
Tips: This Jello salad makes a nice side dish or a fruity dessert. Try experimenting with different flavors of gelatin in place of the raspberry. I think lime would taste great and would look nice especially around Christmas time. Frozen or fresh strawberries will work with this dish. However, if you use frozen strawberries make sure they don't have too much juice. I used my KitchenAid Stand Mixer
to mix up the strawberry mixture and it saved a lot of time. I even used the whisk attachment for the last step. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap & Life as MOM's Ultimate Recipe Swap.Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes
Tuesday, March 3, 2009
Tender Chicken Nuggets Salad
Serves: 4
1/2 c. seasoned bread crumbs
2 T. grated Parmesan cheese
1 egg white
1 lb. boneless, skinless chicken breasts, cut into cubes
1 head of lettuce
1 c. cherry tomatoes
1 can (4 oz.) sliced black olives, drained
Dressing of your choice
In a large resealable plastic bag, combine the bread crumbs and Parmesan cheese. In a shallow bowl, beat the egg white. Pour chicken cubes into bowl and stir until covered. Remove excess egg whites from bowl and put chicken into plastic bag. Shake until coated. Place on a greased cookie sheet. Bake at 400 degrees for 12-15 minutes or until chicken is no longer pink. While chicken is cooking, leaf lettuce into a large bowl. Put tomatoes and black olives on top of lettuce. Place cooked chicken on top. Top with dressing.
Tips: This chicken salad is great as a light main dish or a filling side dish. I think ranch dressing or a vinaigrette go best with this salad. Use whatever variety of lettuce your family prefers or combine two types, such as iceberg and romaine to get crunch and the nutrition. I also shared this recipe at Harrigan Howdy's Recipe Share.
Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes
1/2 c. seasoned bread crumbs
2 T. grated Parmesan cheese
1 egg white
1 lb. boneless, skinless chicken breasts, cut into cubes
1 head of lettuce
1 c. cherry tomatoes
1 can (4 oz.) sliced black olives, drained
Dressing of your choice
In a large resealable plastic bag, combine the bread crumbs and Parmesan cheese. In a shallow bowl, beat the egg white. Pour chicken cubes into bowl and stir until covered. Remove excess egg whites from bowl and put chicken into plastic bag. Shake until coated. Place on a greased cookie sheet. Bake at 400 degrees for 12-15 minutes or until chicken is no longer pink. While chicken is cooking, leaf lettuce into a large bowl. Put tomatoes and black olives on top of lettuce. Place cooked chicken on top. Top with dressing.
Tips: This chicken salad is great as a light main dish or a filling side dish. I think ranch dressing or a vinaigrette go best with this salad. Use whatever variety of lettuce your family prefers or combine two types, such as iceberg and romaine to get crunch and the nutrition. I also shared this recipe at Harrigan Howdy's Recipe Share.
Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes
Sunday, February 22, 2009
Twice-Baked Potatoes
Makes: 4 potatoes
4 medium baking potatoes
1/4 c. ranch dressing
1/4 c. sour cream
2 T. chopped green onion
1 c. (4 oz.) cheddar cheese, shredded
Wash potatoes and prick several times with a fork. Bake in the microwave until soft (if cooking all 4 potatoes together, approximately 10 minutes on high). Cut off a thin slice from the top of each potato. Discard tops; scoop out centers and place in a medium bowl, leaving 1/8-inch thick shells. Add dressing, sour cream and green onion to the bowl and mash until fluffy. Spoon into shells. Place in a greased shallow baking dish. Bake at 400 degrees for 15 minute. Top with cheese and bake 5 minutes more or until heated through.
Click here to see if there are any coupons available to go with this recipe!
Tips: These were a great twist on a traditional baked potatoes, especially with steak. Make sure your potatoes are fully cooked and soft before you try to scoop out the insides. If you don't, the potato will be very hard and you will most likely rip the skin. If this does happen just place the skin in the baking dish and put the mashed part on top. I also shared this recipe at Ann Kroeker's Food on Friday.
Recipe adapted from Kraft Food & Family, Winter 2008
4 medium baking potatoes
1/4 c. ranch dressing
1/4 c. sour cream
2 T. chopped green onion
1 c. (4 oz.) cheddar cheese, shredded
Wash potatoes and prick several times with a fork. Bake in the microwave until soft (if cooking all 4 potatoes together, approximately 10 minutes on high). Cut off a thin slice from the top of each potato. Discard tops; scoop out centers and place in a medium bowl, leaving 1/8-inch thick shells. Add dressing, sour cream and green onion to the bowl and mash until fluffy. Spoon into shells. Place in a greased shallow baking dish. Bake at 400 degrees for 15 minute. Top with cheese and bake 5 minutes more or until heated through.
Click here to see if there are any coupons available to go with this recipe!
Tips: These were a great twist on a traditional baked potatoes, especially with steak. Make sure your potatoes are fully cooked and soft before you try to scoop out the insides. If you don't, the potato will be very hard and you will most likely rip the skin. If this does happen just place the skin in the baking dish and put the mashed part on top. I also shared this recipe at Ann Kroeker's Food on Friday.
Recipe adapted from Kraft Food & Family, Winter 2008
Tuesday, February 3, 2009
Sweet Potato Bake
Serves: 8-10
3 fresh sweet potatoes, peeled and cut into chunks
1/4 c. (1/2 stick) butter, melted
2 t. pumpkin pie spice
2 T. brown sugar
3 c. mini marshmallows
Boil potatoes until soft, about 20 minutes; drain. Mash potatoes, butter, spice and brown sugar in a large bowl until blended. Spoon into greased 2-quart casserole dish; top with marshmallows. Bake at 350 degrees for 15 -20 minutes or until potato mixture is heated through and marshmallows are lightly browned.
Click here to see if there are any coupons available to go with this recipe!
Tips: This a a great side dish for any meal especially around the holidays. To make the prep easier, I peeled, cut and boiled the sweet potatoes the day before. Then I just had to mash, mix and bake the day of.
Recipe adapted from Kraft Food & Family, Winter '09
3 fresh sweet potatoes, peeled and cut into chunks
1/4 c. (1/2 stick) butter, melted
2 t. pumpkin pie spice
2 T. brown sugar
3 c. mini marshmallows
Boil potatoes until soft, about 20 minutes; drain. Mash potatoes, butter, spice and brown sugar in a large bowl until blended. Spoon into greased 2-quart casserole dish; top with marshmallows. Bake at 350 degrees for 15 -20 minutes or until potato mixture is heated through and marshmallows are lightly browned.
Click here to see if there are any coupons available to go with this recipe!
Tips: This a a great side dish for any meal especially around the holidays. To make the prep easier, I peeled, cut and boiled the sweet potatoes the day before. Then I just had to mash, mix and bake the day of.
Recipe adapted from Kraft Food & Family, Winter '09
Friday, November 21, 2008
Spinach Artichoke Dip
Serves: 8-10
1 carton (16 oz.) sour cream
1 envelope Italian dressing mix
2 (6 oz.) jars marinated artichoke hearts, chopped & drained
1 (10 oz.) package frozen chopped spinach, thawed & well drained
1/4 c. green onion, chopped
1/2 c. red pepper, chopped
Mix all ingredients until well blended; cover. Refrigerated several hours or until chilled. Serve with vegetables or crackers.
Click here to see if there are any coupons available to go with this recipe!
Tips: This is a very flavorful cold spinach artichoke dip and is great for holiday potlucks. Once your spinach is thawed, take it in small handfuls and squeeze all the extra liquid out of it. I was able to get out 1/2 c. of "spinach juice". That much extra liquid would definitely change the consistency of your dip if not removed. I serve it with carrots, celery and Ritz crackers. I also shared this recipe at 11th Heaven's Homemaker Mondays, The Grocery Cart Challenge's Recipe Swap & Life as MOM's Ultimate Recipe Swap.
Recipe adapted from Kraft
1 carton (16 oz.) sour cream
1 envelope Italian dressing mix
2 (6 oz.) jars marinated artichoke hearts, chopped & drained
1 (10 oz.) package frozen chopped spinach, thawed & well drained
1/4 c. green onion, chopped
1/2 c. red pepper, chopped
Mix all ingredients until well blended; cover. Refrigerated several hours or until chilled. Serve with vegetables or crackers.
Click here to see if there are any coupons available to go with this recipe!
Tips: This is a very flavorful cold spinach artichoke dip and is great for holiday potlucks. Once your spinach is thawed, take it in small handfuls and squeeze all the extra liquid out of it. I was able to get out 1/2 c. of "spinach juice". That much extra liquid would definitely change the consistency of your dip if not removed. I serve it with carrots, celery and Ritz crackers. I also shared this recipe at 11th Heaven's Homemaker Mondays, The Grocery Cart Challenge's Recipe Swap & Life as MOM's Ultimate Recipe Swap.
Recipe adapted from Kraft
Monday, November 17, 2008
Corn Souffle
This picture was taken a day or two after I made the corn souffle so a fresh souffle would look even better!1 can creamed corn
1 can corn, drained
1 c. (8 oz.) sour cream
1/2 c. butter, melted
1 box Jiffy corn muffin mix
2 eggs
Combine all ingredients in a bowl until mixed together. Pour into a greased 2-qt. baking dish. Bake at 350 degrees for about an hour. Souffle will look a little sticky.
Check my coupon resources page to save money when you make this recipe!
Tips: This corn souffle is a great potluck or holiday side dish. As you can guess it's not exactly low-calorie but it is very tasty! I don't recommend using a dish with sloping sides otherwise the sides will be done before the middle. I also shared this recipe at Momtrends' Friday Food & Life as MOM's Ultimate Recipe Swap.
Recipe from my friend, Mina.
Friday, October 24, 2008
Easy Corn Bread
Serves: 4-6
1 c. yellow cornmeal
1 c. flour
3 T. sugar
4 t. baking powder
1/2 t. salt
1 egg
1 c. milk
1/4 c. oil
Mix all ingredients until well blended. Pour into a greased 8 x 8 pan. Bake at 425 degrees for 20 minutes or until light golden brown.
Click here to see if there are any coupons available to go with this recipe!
Try this cornbread with White Chili or Hearty Healthy Soup. They make a great combination.
Tips: You might be thinking "Isn't is just easier to buy a packet of cornbread mix?" The answer is yes, it's easier but it isn't cheaper or healthier. This cornbread really was quick to make and if you keep a container of cornmeal on hand (a 24 oz. container cost me $2.30) then you can make this recipe whenever the need arises rather than wishing you had a mix on hand. Also making the cornbread from scratch cuts out the trans-fat that is present in most commercial mixes. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods.
Recipe adapted from Where's Mom Now That I Need Her?
(but can be found on most packages of cornmeal).
1 c. yellow cornmeal
1 c. flour
3 T. sugar
4 t. baking powder
1/2 t. salt
1 egg
1 c. milk
1/4 c. oil
Mix all ingredients until well blended. Pour into a greased 8 x 8 pan. Bake at 425 degrees for 20 minutes or until light golden brown.
Click here to see if there are any coupons available to go with this recipe!
Try this cornbread with White Chili or Hearty Healthy Soup. They make a great combination.
Tips: You might be thinking "Isn't is just easier to buy a packet of cornbread mix?" The answer is yes, it's easier but it isn't cheaper or healthier. This cornbread really was quick to make and if you keep a container of cornmeal on hand (a 24 oz. container cost me $2.30) then you can make this recipe whenever the need arises rather than wishing you had a mix on hand. Also making the cornbread from scratch cuts out the trans-fat that is present in most commercial mixes. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods.
Recipe adapted from Where's Mom Now That I Need Her?
(but can be found on most packages of cornmeal).
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