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.
Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
Wednesday, February 11, 2009
Tuesday, December 23, 2008
Carrot-Pineapple Salad
I found this recipe on About.com. I was searching for an easy side dish salad to serve at a luncheon for 20 people. I am not a big nut-in-my-food fan, but I love this dish. I did not serve it topped with mayonnaise and still enjoyed it. This pretty salad takes less than 30 minutes to prepare which is nice too.
The can of pineapple shown is larger than called for in the recipe so there is more pineapple in the salad than the recipe states. That is what I get for making it when half asleep. IF I had paid more attention and done it right, the pecans would rise to the top with the orange and yellow of the carrots and pineapple underneath creating a pretty salad as appetizing to look at as it is to eat.
INGREDIENTS
1 envelope unflavored gelatin
1/2 cup reserved pineapple juice
1/3 cup sugar
1/4 teaspoon salt
1 cup boiling water
1/4 cup lemon juice
1/2 cup chopped pecans
8-ounce can crushed pineapple, well drained, reserving juice
2 carrots, coarsely grated
DIRECTIONS
In a large bowl, sprinkle gelatin over reserved pineapple juice and let stand 2-3 minutes. Then pour sugar and salt on top of gelatin. Pour boiling water over all and stir utnil sugar and gelatin are dissloved. Add lemon juice and stir to blend. Add pecans, pineapple, and grated carrot. Pour into an 8-inch square glass baking dish. Cover and chill 4 hours until firm. Cut into squares. Serve topped with a bit of mayonnaise, if desired. Makes 9 servings
The can of pineapple shown is larger than called for in the recipe so there is more pineapple in the salad than the recipe states. That is what I get for making it when half asleep. IF I had paid more attention and done it right, the pecans would rise to the top with the orange and yellow of the carrots and pineapple underneath creating a pretty salad as appetizing to look at as it is to eat.
INGREDIENTS
1 envelope unflavored gelatin
1/2 cup reserved pineapple juice
1/3 cup sugar
1/4 teaspoon salt
1 cup boiling water
1/4 cup lemon juice
1/2 cup chopped pecans
8-ounce can crushed pineapple, well drained, reserving juice
2 carrots, coarsely grated
DIRECTIONS
In a large bowl, sprinkle gelatin over reserved pineapple juice and let stand 2-3 minutes. Then pour sugar and salt on top of gelatin. Pour boiling water over all and stir utnil sugar and gelatin are dissloved. Add lemon juice and stir to blend. Add pecans, pineapple, and grated carrot. Pour into an 8-inch square glass baking dish. Cover and chill 4 hours until firm. Cut into squares. Serve topped with a bit of mayonnaise, if desired. Makes 9 servings
All ready to chill in the refrigerator
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
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)
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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