Since I am able to get raw milk from the dairy, I have plenty of cream to skim and churn into butter. I don't really churn it. My trusty Kitchen Aid mixer with whisk does the work for me. Because I make my own butter, I also have plenty of buttermilk, at times in greater supply than my grocery budget or working brain cells. Between the two forces working against me, I found myself without any Ranch Dressing in the house for Sunday's chef salad lunch. My oldest lives for Ranch dressing so this was a SERIOUS issue.
I found a recipe online at foodnetwork.com. It is simple so can be dressed and seasoned to personal tastes. While the dressing can be served instantly, the flavor improves as it sits. Making the dressing ahead and chilling in the refrigerator might be preferable. For my family I doubled the recipe and had more than enough. Also fat-free or reduced mayonnaise and/or buttermilk can make this a light and healthier dressing.
Buttermilk Ranch Dressing
1 green onion
1 garlic clove
1/2 cup mayonnaise
1/3 cup buttermilk
salt and pepper to taste
Coarsely chop the green onion and place into a food processor with the garlic; pulse until the garlic is minced. Add mayonnaise, buttermilk, and salt and pepper and combine until smooth.
***********************
That's it! It is so simple and has good flavor. As I said you can add other seasoning or herbs to suit personal tastes. Enjoy!
Showing posts with label 30 Minute Recipes. Show all posts
Showing posts with label 30 Minute Recipes. Show all posts
Tuesday, September 28, 2010
Saturday, March 6, 2010
Weekly Menu: March 8 - 14
Day One - 30 Minute Meal Night
Breakfast: Biscuits and Sausage Gravy, Orange Juice
Breakfast: Biscuits and Sausage Gravy, Orange Juice
Snacks: Cinnamon-Raisin Bread and Milk
Dinner: Lemon Tilapia, Seasoned Rice, Broccoli
Day Two
Breakfast: Blueberry Muffins, Orange Juice, Hot Chocolate
Snack: Stuffed Celery (peanut butter or pineapple cream cheese)
Dinner: Taco Salad, Fresh Fruit
Day Three - Crock-pot Night
Breakfast: Veggie Omelets, Toast, Juice
Breakfast: Veggie Omelets, Toast, Juice
Snack: Baked Pretzels
Dinner: Pork Roast and Vegetables, Tossed Salad
Day Four - Soup/Sandwich Night
Breakfast: Granola Bars, Fruit, Milk
Breakfast: Granola Bars, Fruit, Milk
Snack: Magic Milkshakes
Dinner: Grilled Chicken Pitas, Ramen Chinese Salad, Mandarin Oranges
Day Five - Pizza or In Home Restaurant Night
Breakfast: French Toast, Bacon, Juice and Milk
Breakfast: French Toast, Bacon, Juice and Milk
Snack: Cookies and Milk
Dinner: Pizza (cheese, sausage), Salad
Day Six
Breakfast: Cinnamon Rolls, Scrambled Eggs, Orange Juice, Milk
Breakfast: Cinnamon Rolls, Scrambled Eggs, Orange Juice, Milk
Snacks: Nachos
Lunch: Leftovers or Sandwiches
Dinner: Lasagna, Caesar Salad, Steamed Green Beans, Garlic Bread
I have included meal ideas for six days. For the seventh day feel free to serve any leftovers (we call it buffet dinner) or your family's favorite meal. I didn't use names of the days as everyone's schedule differs. For example, I do my grocery shopping on Wednesday afternoons so my meal plan usually begin with that day as I have a stocked refrigerator and pantry then. I will try to post meal and snack ideas for a week the same day (Sunday night) so that you may plan your shopping no matter what day you do it.
Wednesday, January 13, 2010
What's Cooking: Chicken Pot Pie
To me the best part of a pot pie is the crust. I love pot pies and remember that being one of my favorite meals to whip up as a kid. How hard was it to pop one in the oven? I was young, naive and without a ton of kids at the time.
Okay, I did say healthier but I must admit the batch I made this week might have had less sodium than a store bought version, but oh, the yummy fat was there. Shame I know, but it was really good. I used butter (unsalted and homemade) and cream in place of evaporated milk. It was what I had on hand. Darn!
I like making this recipe when I have leftover turkey or chicken. It was turkey this time. So I fudged a bit, it's Turkey Pot Pie that's cooking. A bag of frozen mixed veggies is easy to add. The hardest part of the recipe is cutting up the celery and onions.
What is so nice is that this recipe is freezer friendly. You can whip up a double batch and freeze half for a later time. You can freeze the biscuits too but I always run out of biscuits before I can ever do that.
Below is the recipe ... take note that this is a versatile recipe. You can make it healthier by using skim evaporated milk. I have and it still tastes yummy. The only difference is being able to fit in your jeans in the morning. There are other ways to make it healthier like using fat free chicken broth. You can adjust the vegetables by using what you have on hand or fresh even. I find using frozen mixed veggies saves prep time. The picky eaters just pick out which ones they don't like. There is no pleasing everyone in this house unless it is meatloaf for dinner.
I still like pot pies, but I prefer making mine from scratch. It is healthier without all the sodium of the convenient, store-bought one serving pot pie. I forgo the crust to prevent fights because family dinner time is supposed to be a good thing, a time for bonding. Instead of crusts, I whip up a batch or two or three of homemade biscuits. While those are baking I make the pot pie filling.
Okay, I did say healthier but I must admit the batch I made this week might have had less sodium than a store bought version, but oh, the yummy fat was there. Shame I know, but it was really good. I used butter (unsalted and homemade) and cream in place of evaporated milk. It was what I had on hand. Darn!
I like making this recipe when I have leftover turkey or chicken. It was turkey this time. So I fudged a bit, it's Turkey Pot Pie that's cooking. A bag of frozen mixed veggies is easy to add. The hardest part of the recipe is cutting up the celery and onions.
What is so nice is that this recipe is freezer friendly. You can whip up a double batch and freeze half for a later time. You can freeze the biscuits too but I always run out of biscuits before I can ever do that.
Below is the recipe ... take note that this is a versatile recipe. You can make it healthier by using skim evaporated milk. I have and it still tastes yummy. The only difference is being able to fit in your jeans in the morning. There are other ways to make it healthier like using fat free chicken broth. You can adjust the vegetables by using what you have on hand or fresh even. I find using frozen mixed veggies saves prep time. The picky eaters just pick out which ones they don't like. There is no pleasing everyone in this house unless it is meatloaf for dinner.
Chicken/Turkey Pot Pie
(makes 6 servings or 2 pies)
1 cup onions, chopped
1 cup celery, choppped
1/3 cup butter, melted
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk
4 cups chicken, cooked and chopped
2 cups frozen mixed vegetables, thawed
1-1/2 teaspoon salt
1/4 teaspoon black pepper
Saute onions and celery in butter in a large skillet over medium heat until tender. Add flour and stir until smooth. Cook one minute, stirring constantly. Add chicken broth and evaporated milk. Cook, stirring constantly until thickened and bubbly. Stir in chicken, vegetables, salt and pepper. Heat through.
To Serve: Serve immediately hot over biscuits.
To Freeze: Let filling cool. Divide in half and freeze in one gallon freezer bags.
Monday, September 7, 2009
Cinnamon Coffee Cake
This was a hit with the family and came together quickly and easily. That is three out of three! Dh says it is a keeper. Of course, I doubled the recipe putting it in a 9x13-inch dish. There were not even enough crumbs for a mouse let alone a picture. I served the coffee cake with scrambled eggs, tomato and cheese slices, milk and apple juice.
CINNAMON COFFEE CAKE
Cook Time: 30 minutes
INGREDIENTS
Topping
•1/2 cup brown sugar
•1/4 cup sifted all-purpose flour (sift before measuring)
•1/4 cup butter, room temperature
•1 teaspoon cinnamon
Cake
•1 1/2 cups sifted all-purpose flour (sift before measuring)
•2 1/2 teaspoons baking powder
•1/2 teaspoon salt
•1 egg, beaten
•3/4 cup sugar
•1/3 cup melted butter
•1/2 cup milk
•1 teaspoon vanilla extract
DIRECTIONS
Topping: In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Cake: Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well. Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.
CINNAMON COFFEE CAKE
Cook Time: 30 minutes
INGREDIENTS
Topping
•1/2 cup brown sugar
•1/4 cup sifted all-purpose flour (sift before measuring)
•1/4 cup butter, room temperature
•1 teaspoon cinnamon
Cake
•1 1/2 cups sifted all-purpose flour (sift before measuring)
•2 1/2 teaspoons baking powder
•1/2 teaspoon salt
•1 egg, beaten
•3/4 cup sugar
•1/3 cup melted butter
•1/2 cup milk
•1 teaspoon vanilla extract
DIRECTIONS
Topping: In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Cake: Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well. Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.
Friday, September 4, 2009
Munchie Mix Recipe
I'm a day late. I could give you the reasons and let you know how my day went yesterday, but that would take up my entire post, and there are others with just as hectic or moreso schedules. Today is promising to be more of the same.
The Trail Mix recipe was a hit. It makes an enormous amount (over a gallon) even by my family's standards. The kids loved it. Allergy-sufferers can pick out the ingredients they cannot eat. Some of my kids will not eat nuts while others will not eat raisins. There doesn't seem to be that problem with the chocolate candies. A person visiting after snack would find bowls or baggies with the remains of unwanted mix parts. When hubby gets home, he finishes off the ones with the nuts left. It all gets eaten. Pizza toppings work the same way in my house. It sounds like an auction at dinner on pizza night.
I found the Trail Mix recipe in an e-mail I received from Taste of Home this month. I tweaked it for my family and to save costs. I used larger packages than called for in the original recipe (i.e. 19 ounce bag of M&Ms instead of 14 ounces). I purchased the raisins in a 25-ounce container and used the leftover for cinnamon-raisin bread for breakfast the next morning. Instead of the mixed nuts called for in the original recipe, I bought the same amount for less money in cashew pieces and unsalted, roasted peanuts. It saved money not to mention cut back the salt. The cashew and peanuts are what gets picked out the nut mix anyway. I deleted the granola (without raisins) called for in the original recipe. It saved money, and I forgot to make some homemade before making this. That saves time too. The mix was still good, and this is what I came up with after all my edits ...
Munchie Mix
Serving size: 3/4 cup
4-1/2 cups nuts (cashews and peanuts used)
1 package (17 ounces) raisins
1 package (19 ounces) peanut M&Ms
1 package (19 ounces) milk chocolate M&Ms
1 package (17 ounces) Honey-Nut Cheerios
1 package (13 ounces) Cheerios
The Trail Mix recipe was a hit. It makes an enormous amount (over a gallon) even by my family's standards. The kids loved it. Allergy-sufferers can pick out the ingredients they cannot eat. Some of my kids will not eat nuts while others will not eat raisins. There doesn't seem to be that problem with the chocolate candies. A person visiting after snack would find bowls or baggies with the remains of unwanted mix parts. When hubby gets home, he finishes off the ones with the nuts left. It all gets eaten. Pizza toppings work the same way in my house. It sounds like an auction at dinner on pizza night.
I found the Trail Mix recipe in an e-mail I received from Taste of Home this month. I tweaked it for my family and to save costs. I used larger packages than called for in the original recipe (i.e. 19 ounce bag of M&Ms instead of 14 ounces). I purchased the raisins in a 25-ounce container and used the leftover for cinnamon-raisin bread for breakfast the next morning. Instead of the mixed nuts called for in the original recipe, I bought the same amount for less money in cashew pieces and unsalted, roasted peanuts. It saved money not to mention cut back the salt. The cashew and peanuts are what gets picked out the nut mix anyway. I deleted the granola (without raisins) called for in the original recipe. It saved money, and I forgot to make some homemade before making this. That saves time too. The mix was still good, and this is what I came up with after all my edits ...
Munchie MixServing size: 3/4 cup
4-1/2 cups nuts (cashews and peanuts used)
1 package (17 ounces) raisins
1 package (19 ounces) peanut M&Ms
1 package (19 ounces) milk chocolate M&Ms
1 package (17 ounces) Honey-Nut Cheerios
1 package (13 ounces) Cheerios
Directions: In a large bowl, combine all ingredients. Store in a covered container or large resealable plastic bags. Makes 5+ quarts.
Wednesday, February 11, 2009
Southwest Salad
This an easy salad that comes together in 15 minutes. It is what I like to call a dump recipe. You just dump everything in a bowl. Okay, you might need to mix it a bit. Technicalities.
The recipe calls for red onion. I didn't have any in my house. I had plenty of yellow onion so I used that. It made for a stron flavor. Next time I will use red onion. It is a healthy recipe and quite colorful which makes a pretty setting for the table.
Southwest Salad
Preparation time: 15 mins
Serves: 4 servings
Ingredients
1 cup Whole Kernel Corn, drained
1 cup Red Bell Peppers, chopped
1 cup Green Bell Peppers, chopped
1/4 cup Red Onion, chopped
1 cup Reduced Fat Mild Cheddar Cheese, shredded
Directions
Toss together all ingredients and serve.
The recipe calls for red onion. I didn't have any in my house. I had plenty of yellow onion so I used that. It made for a stron flavor. Next time I will use red onion. It is a healthy recipe and quite colorful which makes a pretty setting for the table.
Southwest Salad
Preparation time: 15 mins
Serves: 4 servings
Ingredients
1 cup Whole Kernel Corn, drained
1 cup Red Bell Peppers, chopped
1 cup Green Bell Peppers, chopped
1/4 cup Red Onion, chopped
1 cup Reduced Fat Mild Cheddar Cheese, shredded
Directions
Toss together all ingredients and serve.
Monday, December 22, 2008
Shrimp Toss
INGREDIENTS:
1 pound spaghetti
1 pound uncooked shrimp, peeled and deveined
6 - 8 tablespoons butter
2 garlic cloves, minced
8 ounces mushrooms, sliced
5 tablespoons sour cream
1 cup Parmesan or Romano cheese, grated
Salt and Pepper
DIRECTIONS:
Cook spaghetti according to package directions. Saute mushrooms, garlic and shrimp in butter 5-8 minutes until shrimp are pink. Stir in sour cream and cheese. Season with salt and pepper to taste. Mix until blended and pour over hot pasta.
Monday, November 10, 2008
Beef Stew Bread Bowl
Doesn't it look just yummy? I subscribe to various e-zines as well as regular magazines for cooking. This particular recipe came to me from Pillsbury.The recipe (included below) calls for pre-packaged and convenience items. It helps to put this meal on the table in 30 minutes. Some items can be be made from scratch like the biscuits or used fresh (vegetables). It is all a matter of personal preference.
It is a good meal that can have all the ingredients at hand for one-of-those days. That is one thing we all have in common.
INGREDIENTS
1 lb. lean boneless top sirloin steak, 3/4-inch thick
1 teaspoon oil
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 (5/8-oz.) pkg. brown gravy mix
1 1/3 cups water
1 (15-oz.) can whole potatoes, drained, quartered
1 (9-oz.) pkg. frozen baby cut carrots, thawed, drained
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed, drained
1 cup canned whole onions, drained
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
DIRECTIONS
1. Heat oven to 350°F. Grease eight (10-oz.) custard cups or large muffin cups.
2. Trim fat from steak. Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2-inch thick slices.
3. Heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir until browned. Add garlic salt, pepper, gravy mix and water. Bring to a boil, stirring constantly. Add potatoes, carrots, peas and onions; mix well. Simmer 5 minutes. Set aside.
4. Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place each biscuit round into greased custard cup; firmly press in bottom and up sides, forming 1/4-inch rim. Spoon about 3/4 cup beef mixture into each cup.
5. Bake at 350°F. for 14 minutes. Cover with foil. Bake an additional 8 minutes or until biscuits are golden brown and beef mixture is thoroughly heated.
Weekly Menu for November 10-15
Monday
Chicken & Vegetables
White Rice
Mandarin Oranges
Green Salad
Tuesday
Thursday
Baked Tilapia
Seasoned Rice
Baked Sweet Potatoes
Green Beans
Friday
Pizza & Wings
Caesar Salad
Breadsticks
Saturday
Green Salad
Monday, November 3, 2008
Weekly Menu for November 3-8
Monday
Barbecue Beef Ribs
Baked Potatoes
Tuesday
Thursday
Chili-Cheese Tater Tots
Melon Slices
Friday
Pizza (Cheese, Sausage)
Caesar Salad
Saturday
Thursday, June 12, 2008
Jiffy Jambalya
I found the recipe for this in my new issue of Simple & Delicious by Taste of Home. The recipe was both simple and delicious. It came together so easily which is no small feat with 7 children underfoot. My hubby loved it as did my 7 yo who had two big helpings. It wasn't hard on the pocketbook either. With more time it could even be made completely from scratch, but the red beans & rice mix was only $2 so not bad.
I chose this recipe because I had made Cabbage Sausage Supper a couple of days earlier. I had some smoked sausage leftover so decided to try out this recipe. I did have to buy shrimp and the red beans & rice mix. I also don't like too spicy of food so wasn't planning on using any hot sauce. I did have Creole Seasoning so added a dash or two of that to season it instead. I bought a 6-serving box of the Red Beans & Rice to use as with the extra add-ins, it would be just right. It sure was!
JIFFY JAMBALYA
Prep/Total Time: 30 minutes
Cooking Method: Stovetop
Serves: 4
Ingredients:
1 package (8 ounces) red beans and rice mix
1/2 pound smoked sausage, sliced
1/2 cup chopped onion
1 tablespoon olive oil
1/2 pound cooked medium shrimp, peeled and deveined
1 can (14-1/2 ounces) diced tomatoes, drained
1 teaspoon brown sugar
1/4 teaspoon Louisiana-style hot sauce, optional
Directions: Cook red beans and rice mix according to package directions. Meanwhile, in a large skillet, saute sausage and onion in oil until onion is tender. Add the shrimp, tomatoes, brown sugar and hot sauce if desired. Cook for 3-4 minutes or until heated through. Stir in rice mixture. Yield: 4 servings.
Both recipe and picture were taken from Simple & Delicious magazine
Monday, May 19, 2008
Weekly Menu for May 19-25
Monday:
Burritos
Spanish Rice
Fiesta Salad
Tuesday:
Baked Mostaccioli
Ceasar Salad
Garlic Bread
Wednesday:
Homemade McChickens
Carrot-Radish Salad
Watermelon Wedges
Thursday:
Chicken Zuchinni Casserole
Steamed Broccoli
Green Salad
Friday:
Pizza Night - pepperoni, cheese, sausage
Saturday:
Potato Pancakes
Cheddar Sausage Links
Applesauce
Sunday:
Sundaes for Sunday (new and much enjoyed family event)
Burritos
Spanish Rice
Fiesta Salad
Tuesday:
Baked Mostaccioli
Ceasar Salad
Garlic Bread
Wednesday:
Homemade McChickens
Carrot-Radish Salad
Watermelon Wedges
Thursday:
Chicken Zuchinni Casserole
Steamed Broccoli
Green Salad
Friday:
Pizza Night - pepperoni, cheese, sausage
Saturday:
Potato Pancakes
Cheddar Sausage Links
Applesauce
Sunday:
Sundaes for Sunday (new and much enjoyed family event)
Thursday, April 3, 2008
Breakfast Sandwiches
We don't eat a lot of cold cereal. Let me correct that. We do, but not as breakfast too much. I keep some candy-types jars with scoops on my counter that I try to keep filled with cereal (cheerios, sugary one & granola). I encourage a bowl as a snack more than 3 or 4 as a meal. Then there are those mornings which cereal is what's to eat.
A quick and easy breakfast I make are breakfast sandwiches. If you have a minute to spare and a microwave, you can make these. The varities are numerous too! You can create a flavor and taste of your own.
In the above picture I used Pillsbury Frozen Waffles. They came in my AngelFood Ministries box last month. I do like the slight maple flavor but have used homemade waffles and English Muffins too. I like the sandwiches open-face as the bread portion goes further.
You will need a small microwaveable plastic container for starters. I use a square one for the waffles and a round one for the English Muffins. Spray the inside of the container with non-stick cooking spray. Set aside. In another small bowl beat together one egg and about a teaspoon of milk. Pour into sprayed plastic container. Cook the egg mixture in the microwave for 50 seconds. Remove and dump out egg on to your heated waffle (I have them toasting in the toaster as I am cooking the egg). That's it!
Now other toppings I have used separate or together are sausage patties, bacon strips, slice ham, Canadian bacon, cheese (varity of flavors), tomato slices (good with Swiss cheese and ham), and salsa. Others I can think of are chili, hashbrown patty, vegetables. The possiblities can be endless as your creativity allows.
A quick and easy breakfast I make are breakfast sandwiches. If you have a minute to spare and a microwave, you can make these. The varities are numerous too! You can create a flavor and taste of your own.
In the above picture I used Pillsbury Frozen Waffles. They came in my AngelFood Ministries box last month. I do like the slight maple flavor but have used homemade waffles and English Muffins too. I like the sandwiches open-face as the bread portion goes further.
You will need a small microwaveable plastic container for starters. I use a square one for the waffles and a round one for the English Muffins. Spray the inside of the container with non-stick cooking spray. Set aside. In another small bowl beat together one egg and about a teaspoon of milk. Pour into sprayed plastic container. Cook the egg mixture in the microwave for 50 seconds. Remove and dump out egg on to your heated waffle (I have them toasting in the toaster as I am cooking the egg). That's it!
Now other toppings I have used separate or together are sausage patties, bacon strips, slice ham, Canadian bacon, cheese (varity of flavors), tomato slices (good with Swiss cheese and ham), and salsa. Others I can think of are chili, hashbrown patty, vegetables. The possiblities can be endless as your creativity allows.
Friday, February 29, 2008
$40 Weekly Grocery Budget ... Part 4
Here is the menu again ...
Breakfast
Monday - Pancakes, Banana, Milk
Tuesday - Oatmeal, Milk and Juice
Wednesday - Banana-Oat Muffins, Milk
Thursday - Waffles, Orange Slices, Milk
Friday - Rice Cereal, Milk and Juice
Saturday - French Toast, Orange Slices, Milk
Sunday - Oatmeal, Milk and Juice
Lunch
Monday - Peanut Butter & Jelly Sandwiches, Carrot Sticks, Milk
Tuesday - Ramen Noodles with Egg, Grapes, Milk
Wednesday - Chicken Salad Sandwiches with Lettuce, Carrot Sticks, Milk
Thursday - Pigs in a Blanket, Grapes, Milk
Friday - Egg Salad Sandwiches with Lettuce, Carrot Sticks, Milk
Saturday - Macaroni & Cheese with Tuna, Grapes, Milk
Sunday - Peanut Butter & Jelly Sandwiches, Carrot Sticks, Milk
Snacks: Popcorn, Celery with Peanut Butter, Carrot Sticks, Muffins, Fruit, Cinnamon Toast, Biscuits and Jelly
Supper
Monday - Bean & Beef Burritos, Orange Slices
Tuesday - Chicken Gravy over Potatoes, Green Beans, Cooked Carrots
Wednesday - Shepherd's Pie, Coleslaw
Thursday - Biscuits & Gravy, Fruit Salad
Friday - Hamburger Soup, Garlic Bread
Saturday - Scrambled Eggs, Potato Pancakes, Applesauce
Sunday - Goulash, Salad, Garlic Bread
To save money any milk used for purposes other than drinking, re-constituted instant milk is used. Buttermilk is substituted using 1 tablespoon vinegar plus enough milk to equal 1 cup. When margarine is called for in a recipe, I use oil instead. For sandwiches, I make them open-face making the bread stretch further. Any leftovers from meals unless specified can be used for lunch or snacks.
Below are preparation instructions and recipes.
Monday: Make a quadruple batch of homemade pancake mix using half for this morning's breakfast. The other half will be for the waffles later in the week. While cooking pancakes, start bread dough to be baked and used for lunch today. When in a crunch, I like to make French Bread as it uses just basic ingredients. I use the bread machine (recipe in manual) to make mine. I do have a larger batch recipe (below).
Put the kidney beans on for a quick soak according to package directions. Plan cooking time according to the time you will have dinner allowing some leeway. Half of the beans will be used for tonight's supper. The other half will be saved for the Hamburger Soup on Friday (beans freeze well).
About an hour and a half before supper time make the dough needed for the tortillas. When you cook the tortillas, also start browning one pound ground turkey (used in place of ground beef). When adding the taco seasoning packet contents, add a can of tomatoes undrained and enough water, if needed, to equal liquid needed. Add beans and heat through. Shred some lettuce to go on the burritos.
French Bread Recipe
Tortilla Recipe
Tuesday: Mix up juice for breakfast, and cook oatmeal according to package directions for breakfast. Boil chicken to cook it for tonight's meal and tomorrow's lunch. Cool and de-bone chicken. Cut up chicken and divide it for the two meals. Save broth/liquid for tonight as well. Cool it in refrigerator so fat can be skimmed off the top if desired.
For lunch, prepare the Ramen according to package directions. I add a bit extra water and do not drain after cooking (making it like a noodle soup). Once the noodles are cooked whisk in two beaten eggs.
For dinner, peel 3 pounds potatoes and chunk. Add to water and boil for mashed potatoes. While potatoes are cooking, make a gravy using equal parts of oil and flour (1/3 cup each). In oil, first cook half an onion, finely chopped. Remove onion with a slotted spoon and add flour whisking until a paste forms. Add broth saved from this morning whisking continuously. Turn heat down to low and thicken gravy. Extra chicken bouillon, salt and pepper can be added for seasoning. Add onion and the chicken set aside for tonight's meal. Peel and slice carrots; place in a microwave-safe dish. Place enough water to cover the bottom of the dish and cover with a lid or saran wrap. Heat in the microwave for five or six minutes until cooked but firm. I like to season mine with margarine, salt and pepper (sometimes with a bit of maple syrup for sweetness). Heat green beans (2 cans). Any leftover mashed potatoes and green beans will be used for tomorrow's supper.
Wednesday: For breakfast make muffins using this muffin recipe. Instead of sour cream, I use the substitute for buttermilk in the muffin recipe. Also add in some oats and a mashed banana. If bread is needed for lunch, begin making it now using the French bread recipe. You can also make the chicken salad with the reserved cooked chicken or wait until lunch. For stretchers in my chicken salad, I add shredded carrot, thinly sliced celery and/or chopped hard boiled egg.
For supper, brown one pound of ground turkey; drain if needed. Add a can of tomato soup and pepper to taste. Place in the bottom of an oven-safe dish. Place a layer of green beans on top of meat mixture (be sure to use any leftovers plus the one can left, draining first). Mashed potatoes go on top of the green beans. Make more if needed to add to any leftovers from last night. Place in oven and heat through. I use a round Pyrex dish because it is smaller on the bottom so to hide I might have used less meat. ;) While Shepherd's pie is heating, make coleslaw using the recipe below.
Coleslaw Recipe
Thursday: For breakfast, make waffles using what is left of the pancake mix. It is prepared the same way, just cooked differently of course.
For lunch, make biscuit dough using the buttermilk substitute instead of real buttermilk and oil for the shortening (7/8 cup of oil per 1 cup of shortening). The recipe is below. Cut hot dogs into thirds. Wrap each hot dog piece in a biscuit. Place on a greased cookie sheet and cook at 400 until biscuit portion is lightly browned. This will make 24-30 pigs in a blanket.
For supper, make more biscuits. While biscuits are baking, make up gravy similar to Tuesday night's supper but using milk, the reconstituted kind, instead of broth. Season with salt and pepper. Make a fruit salad.
Biscuit Recipe
Friday: For breakfast, make rice cereal using below recipe. Remember to use reconstituted milk for all cooking. Mix up some juice. Start a batch of bread dough for today's lunch and dinner.
For lunch, hard boil some eggs for the egg salad adding diced celery and/or shredded carrot for nutritious fillers if desired.
For supper, brown a pound of ground turkey with some chopped onion; drain if needed. Add peeled and sliced carrots, potatoes, celery along with enough water to cover. Add in pepper and bouillon to flavor. Bring to boil and reduce heat. Simmer until vegetables are tender. Diced cabbage may be added as well. Before serving, add reserved kidney beans and heat through. While soup is simmering, slice a loaf of french bread. Butter one side of each slice and sprinkle with garlic powder. Place on a cookie sheet margarine side up. Toast at 350 until margarine is melted and bread is lightly toasted.
Rice Cereal
Saturday: For breakfast, I dip slices of bread into a mixture of egg, milk and some cinnamon. I then cook them on a greased electric griddle (350) until cooked.
For lunch, make macaroni and cheese according to package directions. Add can of drained tuna after having mixed in cheese.
For supper, start the potato pancakes. While the potato pancakes are cooking, make up some scrambled eggs.
Sunday: For breakfast, cook oatmeal according to package directions. Mix up some juice. Begin making bread dough for lunch and supper if needed.
For supper, cook macaroni according to package directions. Return to pot after draining. While macaroni is cooking, brown ground turkey and some diced onion. Drain and add to macaroni after it is cooked and drained along with spaghetti sauce and canned corn (undrained). Season to taste with pepper. Heat through. While goulash is heating, make garlic bread (see Friday's instructions). Can serve with any extra vegetables, salad or fruit.
*Note: Some of the ingredients for the recipes are not included. The recipes turn out fine without them so were not include for the sake of saving money for my budget experiment. I left the recipes in their entirety so they can be used at any time.
Breakfast
Monday - Pancakes, Banana, Milk
Tuesday - Oatmeal, Milk and Juice
Wednesday - Banana-Oat Muffins, Milk
Thursday - Waffles, Orange Slices, Milk
Friday - Rice Cereal, Milk and Juice
Saturday - French Toast, Orange Slices, Milk
Sunday - Oatmeal, Milk and Juice
Lunch
Monday - Peanut Butter & Jelly Sandwiches, Carrot Sticks, Milk
Tuesday - Ramen Noodles with Egg, Grapes, Milk
Wednesday - Chicken Salad Sandwiches with Lettuce, Carrot Sticks, Milk
Thursday - Pigs in a Blanket, Grapes, Milk
Friday - Egg Salad Sandwiches with Lettuce, Carrot Sticks, Milk
Saturday - Macaroni & Cheese with Tuna, Grapes, Milk
Sunday - Peanut Butter & Jelly Sandwiches, Carrot Sticks, Milk
Snacks: Popcorn, Celery with Peanut Butter, Carrot Sticks, Muffins, Fruit, Cinnamon Toast, Biscuits and Jelly
Supper
Monday - Bean & Beef Burritos, Orange Slices
Tuesday - Chicken Gravy over Potatoes, Green Beans, Cooked Carrots
Wednesday - Shepherd's Pie, Coleslaw
Thursday - Biscuits & Gravy, Fruit Salad
Friday - Hamburger Soup, Garlic Bread
Saturday - Scrambled Eggs, Potato Pancakes, Applesauce
Sunday - Goulash, Salad, Garlic Bread
To save money any milk used for purposes other than drinking, re-constituted instant milk is used. Buttermilk is substituted using 1 tablespoon vinegar plus enough milk to equal 1 cup. When margarine is called for in a recipe, I use oil instead. For sandwiches, I make them open-face making the bread stretch further. Any leftovers from meals unless specified can be used for lunch or snacks.
Below are preparation instructions and recipes.
Monday: Make a quadruple batch of homemade pancake mix using half for this morning's breakfast. The other half will be for the waffles later in the week. While cooking pancakes, start bread dough to be baked and used for lunch today. When in a crunch, I like to make French Bread as it uses just basic ingredients. I use the bread machine (recipe in manual) to make mine. I do have a larger batch recipe (below).
Put the kidney beans on for a quick soak according to package directions. Plan cooking time according to the time you will have dinner allowing some leeway. Half of the beans will be used for tonight's supper. The other half will be saved for the Hamburger Soup on Friday (beans freeze well).
About an hour and a half before supper time make the dough needed for the tortillas. When you cook the tortillas, also start browning one pound ground turkey (used in place of ground beef). When adding the taco seasoning packet contents, add a can of tomatoes undrained and enough water, if needed, to equal liquid needed. Add beans and heat through. Shred some lettuce to go on the burritos.
French Bread Recipe
Tortilla Recipe
Tuesday: Mix up juice for breakfast, and cook oatmeal according to package directions for breakfast. Boil chicken to cook it for tonight's meal and tomorrow's lunch. Cool and de-bone chicken. Cut up chicken and divide it for the two meals. Save broth/liquid for tonight as well. Cool it in refrigerator so fat can be skimmed off the top if desired.
For lunch, prepare the Ramen according to package directions. I add a bit extra water and do not drain after cooking (making it like a noodle soup). Once the noodles are cooked whisk in two beaten eggs.
For dinner, peel 3 pounds potatoes and chunk. Add to water and boil for mashed potatoes. While potatoes are cooking, make a gravy using equal parts of oil and flour (1/3 cup each). In oil, first cook half an onion, finely chopped. Remove onion with a slotted spoon and add flour whisking until a paste forms. Add broth saved from this morning whisking continuously. Turn heat down to low and thicken gravy. Extra chicken bouillon, salt and pepper can be added for seasoning. Add onion and the chicken set aside for tonight's meal. Peel and slice carrots; place in a microwave-safe dish. Place enough water to cover the bottom of the dish and cover with a lid or saran wrap. Heat in the microwave for five or six minutes until cooked but firm. I like to season mine with margarine, salt and pepper (sometimes with a bit of maple syrup for sweetness). Heat green beans (2 cans). Any leftover mashed potatoes and green beans will be used for tomorrow's supper.
Wednesday: For breakfast make muffins using this muffin recipe. Instead of sour cream, I use the substitute for buttermilk in the muffin recipe. Also add in some oats and a mashed banana. If bread is needed for lunch, begin making it now using the French bread recipe. You can also make the chicken salad with the reserved cooked chicken or wait until lunch. For stretchers in my chicken salad, I add shredded carrot, thinly sliced celery and/or chopped hard boiled egg.
For supper, brown one pound of ground turkey; drain if needed. Add a can of tomato soup and pepper to taste. Place in the bottom of an oven-safe dish. Place a layer of green beans on top of meat mixture (be sure to use any leftovers plus the one can left, draining first). Mashed potatoes go on top of the green beans. Make more if needed to add to any leftovers from last night. Place in oven and heat through. I use a round Pyrex dish because it is smaller on the bottom so to hide I might have used less meat. ;) While Shepherd's pie is heating, make coleslaw using the recipe below.
Coleslaw Recipe
Thursday: For breakfast, make waffles using what is left of the pancake mix. It is prepared the same way, just cooked differently of course.
For lunch, make biscuit dough using the buttermilk substitute instead of real buttermilk and oil for the shortening (7/8 cup of oil per 1 cup of shortening). The recipe is below. Cut hot dogs into thirds. Wrap each hot dog piece in a biscuit. Place on a greased cookie sheet and cook at 400 until biscuit portion is lightly browned. This will make 24-30 pigs in a blanket.
For supper, make more biscuits. While biscuits are baking, make up gravy similar to Tuesday night's supper but using milk, the reconstituted kind, instead of broth. Season with salt and pepper. Make a fruit salad.
Biscuit Recipe
Friday: For breakfast, make rice cereal using below recipe. Remember to use reconstituted milk for all cooking. Mix up some juice. Start a batch of bread dough for today's lunch and dinner.
For lunch, hard boil some eggs for the egg salad adding diced celery and/or shredded carrot for nutritious fillers if desired.
For supper, brown a pound of ground turkey with some chopped onion; drain if needed. Add peeled and sliced carrots, potatoes, celery along with enough water to cover. Add in pepper and bouillon to flavor. Bring to boil and reduce heat. Simmer until vegetables are tender. Diced cabbage may be added as well. Before serving, add reserved kidney beans and heat through. While soup is simmering, slice a loaf of french bread. Butter one side of each slice and sprinkle with garlic powder. Place on a cookie sheet margarine side up. Toast at 350 until margarine is melted and bread is lightly toasted.
Rice Cereal
Saturday: For breakfast, I dip slices of bread into a mixture of egg, milk and some cinnamon. I then cook them on a greased electric griddle (350) until cooked.
For lunch, make macaroni and cheese according to package directions. Add can of drained tuna after having mixed in cheese.
For supper, start the potato pancakes. While the potato pancakes are cooking, make up some scrambled eggs.
Sunday: For breakfast, cook oatmeal according to package directions. Mix up some juice. Begin making bread dough for lunch and supper if needed.
For supper, cook macaroni according to package directions. Return to pot after draining. While macaroni is cooking, brown ground turkey and some diced onion. Drain and add to macaroni after it is cooked and drained along with spaghetti sauce and canned corn (undrained). Season to taste with pepper. Heat through. While goulash is heating, make garlic bread (see Friday's instructions). Can serve with any extra vegetables, salad or fruit.
*Note: Some of the ingredients for the recipes are not included. The recipes turn out fine without them so were not include for the sake of saving money for my budget experiment. I left the recipes in their entirety so they can be used at any time.
Tuesday, February 19, 2008
Pancakes
Pancakes are a easy and frugal meal and not just for breakfast. They are a good way to use up fruit that is getting past its prime. There are numerous flavors, only limited by creativity (and maybe what is in your pantry or refrigerator at the time).
I start with a basic mix that I make (below). It stores well as I found out one day when I tried to make a large batch. I really shouldn't have been doing math so early in the morning. I ended up with 50+ cups of pancake mix by the time I fixed my mistake. Though maybe not 50+ cups, I do try to keep a supply on mix so not to have to make it each time I want pancakes. I also put the preparation instructions on the mix container so even my kids (or hubby) can whip up some and not wake me up. Wishful thinking at least ...
Pancake Mix
2 cups flour
4 tablespoons baking powder
1/2 teaspoon salt
1/3 cup powdered sugar
To Prepare: Mix together 2 cups pancake mix, 2 eggs, 1 to 1-1/2 cups milk and 1/4 cup oil. Mix until smooth and pour on to a greased electric griddle set to 350 degrees(or skillet over medium-high). Cook until holes form on top; flip. Continue cooking until other side is done.
I can't tell you the serving amount since it varies, but a double batch will feed my family with some leftovers. I also change the recipe up by substituting whole wheat flour for a third to half of the white flour. Whole wheat pancakes are more filling so I can get away with making less.
I like to use buttermilk in place of milk in my pancakes. I even use buttermilk powder adding the powder into the mix needed and using water in place of milk. I have also used fat-free vanilla yogurt or a fat-free French vanilla creamer in addtion to either buttermilk or milk.
Various flavors I have made:
Plain
Strawberry-Banana (pictured above)
Oatmeal Banana
Bluberry
Strawberry
Peanut Butter
Apple Cinnamon
Blueberry
Whole Wheat
Chocolate Chip (yummy topped with whipped topping and mini chocolate chips)
If the fruits or berries are soft, mash or puree them before adding to the batter. I actually just use the beater to mash the bananas while I am mixing up the batter. Not only can you use up soft, past prime fruits that would be thrown away but increase the nutrient value of the pancakes as well.
The toppings are as varied as the pancake flavors themselves. My hubby likes peanut butter on his. We have use good ol' maple syrup (and other flavored syrups), whipped topping with additional fruit or even heating up jams to use as syrup.
And those leftovers ... Freeze them so a ready-to-heat and eat breakfast is on hand for those really chaotic mornings. It is easy to pop a frozen pancake in the toaster or microwave to heat up.
I start with a basic mix that I make (below). It stores well as I found out one day when I tried to make a large batch. I really shouldn't have been doing math so early in the morning. I ended up with 50+ cups of pancake mix by the time I fixed my mistake. Though maybe not 50+ cups, I do try to keep a supply on mix so not to have to make it each time I want pancakes. I also put the preparation instructions on the mix container so even my kids (or hubby) can whip up some and not wake me up. Wishful thinking at least ...
Pancake Mix
2 cups flour
4 tablespoons baking powder
1/2 teaspoon salt
1/3 cup powdered sugar
To Prepare: Mix together 2 cups pancake mix, 2 eggs, 1 to 1-1/2 cups milk and 1/4 cup oil. Mix until smooth and pour on to a greased electric griddle set to 350 degrees(or skillet over medium-high). Cook until holes form on top; flip. Continue cooking until other side is done.
I can't tell you the serving amount since it varies, but a double batch will feed my family with some leftovers. I also change the recipe up by substituting whole wheat flour for a third to half of the white flour. Whole wheat pancakes are more filling so I can get away with making less.
I like to use buttermilk in place of milk in my pancakes. I even use buttermilk powder adding the powder into the mix needed and using water in place of milk. I have also used fat-free vanilla yogurt or a fat-free French vanilla creamer in addtion to either buttermilk or milk.
Various flavors I have made:
Plain
Strawberry-Banana (pictured above)
Oatmeal Banana
Bluberry
Strawberry
Peanut Butter
Apple Cinnamon
Blueberry
Whole Wheat
Chocolate Chip (yummy topped with whipped topping and mini chocolate chips)
If the fruits or berries are soft, mash or puree them before adding to the batter. I actually just use the beater to mash the bananas while I am mixing up the batter. Not only can you use up soft, past prime fruits that would be thrown away but increase the nutrient value of the pancakes as well.
The toppings are as varied as the pancake flavors themselves. My hubby likes peanut butter on his. We have use good ol' maple syrup (and other flavored syrups), whipped topping with additional fruit or even heating up jams to use as syrup.
And those leftovers ... Freeze them so a ready-to-heat and eat breakfast is on hand for those really chaotic mornings. It is easy to pop a frozen pancake in the toaster or microwave to heat up.
Saturday, February 16, 2008
Weekly Menu
Having a meal plan or menu can help save time and money, things we would probably like in greater supply. Menus can be planned a week or even a month is advance. I prefer a week as I like to change my mind often.
A frugal way to plan is to see what is on sale in the grocery store flyers. I access the local store ads on-line since I do not get a newspaper. I then create a menu plan around what is on sale. A way I save time is to have a planned leftover meal as I call it. For example, this week I am making pork chops for Monday's supper. I will cook up enough to feed my family (has to be a large batch as my oldest grasshopper loves pork chops) and have leftovers. The leftover porkchops I will slice up for the Pork over Curly Noodles later in the week. I also place them in the freezer to discourage above mentioned grasshopper from eating them. I save on time and money by creating two meals from one. Another advantage is that the leftovers get a make over so there is less chance of mutiny.
Another money-saver is a meatless or almost meatless meal planned into the week. This week it is Thursday's meal in conjunction with the planned leftovers. I also do a soup and/or sandwich night because it is easy, quick and cheap. I schedule it for the night where we are running off to the four winds. When finances allow, that is also the paper goods night so there are little or no dishes to wash.
My Weekly Menu:
Monday - Grilled Pork Chops, Sweet Potato Fries, Green Salad
Tuesday - BBQ Meatballs, Rice, Italian Spinach Salad, Fresh Fruit
Wednesday - Homemade McChicken Sandwiches, French Fries, Baked Beans
Thursday - Pork over Curly Noodles, Egg Drop Soup, Buttered Green Beans
Friday - Pizza Night (Cheese, Vegetable, Pepperoni)
Saturday - Kids' Cook Night (kids plan/cook with my assistance, if needed, for learning and one-on-one time)
Sunday - Fend for Yourself or FFY (aka clean-out-the-frig, leftovers, etc.)
Italian Spinach Salad
(taken from Simple & Delicious)
4 cups fresh baby spinach
2 medium tomatoes, quartered
8 large fresh mushrooms, sliced
2 hard-cooked eggs, quartered
1/2 cup real bacon bits
1 small red onion, sliced and separated into rings
3 tablespoons snipped fresh dill
1-1/2 cups Italian salad dressing
1 teaspoon sugar
1/3 cup croutons
On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion and dill if desired. In a small saucepan, cook the salad dressing and sugar over low heat until sugar is dissolved. Drizzle over the salads; sprinkle with the croutons. Serve immediately. Yield: 8 servings Prep Time: 25 minutes
Pork Over Curly Noodles
(taken from Simple & Delicious)
1/4 cup packed brown sugar
1/4 cup creamy peanut butter
1/4 cup soy sauce
1 teaspoon minced garlic
1/2 cup dry breadcrumbs
3 packages (3 ounces each) chicken or pork ramen noodles
4-5 pork loin steaks
1 tablespoon olive oil
1 can (14 ounces) bean sprouts, drained
In a small bowl, combine the brown sugar, peanut butter, soy sauce and garlic; set aside. In a large resealable plastic bag, combine bread crumbs and contents of two noodle seasoning packets (save the remaining packet for another use). Add chicken, one piece at a time, and shake to coat.
In a large skillet, cook pork in oil over medium heat for 5-6 minutes on each side or until juices run clear. Meanwhile, cook noodles according to package directions.
Remove prok and keep warm. Add peanut butter mixture to skillet; cook and stir until heated through. Drain noodles. Add noodles and bean sprouts to skillet; toss to coat. Serve with pork. Yield: 4 servings Prep/Cook Time: 30 minutes
(Note: I substitute pork for chicken which is what was called for in the original recipe. I also am using pre-cooked sliced pork from a previous meal instead of cooking it according to recipe's directions.)
A frugal way to plan is to see what is on sale in the grocery store flyers. I access the local store ads on-line since I do not get a newspaper. I then create a menu plan around what is on sale. A way I save time is to have a planned leftover meal as I call it. For example, this week I am making pork chops for Monday's supper. I will cook up enough to feed my family (has to be a large batch as my oldest grasshopper loves pork chops) and have leftovers. The leftover porkchops I will slice up for the Pork over Curly Noodles later in the week. I also place them in the freezer to discourage above mentioned grasshopper from eating them. I save on time and money by creating two meals from one. Another advantage is that the leftovers get a make over so there is less chance of mutiny.
Another money-saver is a meatless or almost meatless meal planned into the week. This week it is Thursday's meal in conjunction with the planned leftovers. I also do a soup and/or sandwich night because it is easy, quick and cheap. I schedule it for the night where we are running off to the four winds. When finances allow, that is also the paper goods night so there are little or no dishes to wash.
My Weekly Menu:
Monday - Grilled Pork Chops, Sweet Potato Fries, Green Salad
Tuesday - BBQ Meatballs, Rice, Italian Spinach Salad, Fresh Fruit
Wednesday - Homemade McChicken Sandwiches, French Fries, Baked Beans
Thursday - Pork over Curly Noodles, Egg Drop Soup, Buttered Green Beans
Friday - Pizza Night (Cheese, Vegetable, Pepperoni)
Saturday - Kids' Cook Night (kids plan/cook with my assistance, if needed, for learning and one-on-one time)
Sunday - Fend for Yourself or FFY (aka clean-out-the-frig, leftovers, etc.)
Italian Spinach Salad
(taken from Simple & Delicious)
4 cups fresh baby spinach
2 medium tomatoes, quartered
8 large fresh mushrooms, sliced
2 hard-cooked eggs, quartered
1/2 cup real bacon bits
1 small red onion, sliced and separated into rings
3 tablespoons snipped fresh dill
1-1/2 cups Italian salad dressing
1 teaspoon sugar
1/3 cup croutons
On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion and dill if desired. In a small saucepan, cook the salad dressing and sugar over low heat until sugar is dissolved. Drizzle over the salads; sprinkle with the croutons. Serve immediately. Yield: 8 servings Prep Time: 25 minutes
Pork Over Curly Noodles
(taken from Simple & Delicious)
1/4 cup packed brown sugar
1/4 cup creamy peanut butter
1/4 cup soy sauce
1 teaspoon minced garlic
1/2 cup dry breadcrumbs
3 packages (3 ounces each) chicken or pork ramen noodles
4-5 pork loin steaks
1 tablespoon olive oil
1 can (14 ounces) bean sprouts, drained
In a small bowl, combine the brown sugar, peanut butter, soy sauce and garlic; set aside. In a large resealable plastic bag, combine bread crumbs and contents of two noodle seasoning packets (save the remaining packet for another use). Add chicken, one piece at a time, and shake to coat.
In a large skillet, cook pork in oil over medium heat for 5-6 minutes on each side or until juices run clear. Meanwhile, cook noodles according to package directions.
Remove prok and keep warm. Add peanut butter mixture to skillet; cook and stir until heated through. Drain noodles. Add noodles and bean sprouts to skillet; toss to coat. Serve with pork. Yield: 4 servings Prep/Cook Time: 30 minutes
(Note: I substitute pork for chicken which is what was called for in the original recipe. I also am using pre-cooked sliced pork from a previous meal instead of cooking it according to recipe's directions.)
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