Friday, February 10, 2017

Quick and Easy Fruity Tootie Salad

I made this last night because I didn't have crap in the house other than lettuce to make a traditional lettuce salad.  Now I only want to eat this kind!!

Serves 4 adults (with HUGE portions)

  • 1 head lettuce
  • 3 fresh mandarin oranges (cuties?) or 2-3 cans
  • 4 fat apples (your favorite kind)
I always wash my lettuce in my lettuce washer, so I cut my head of lettuce in half, then each half in half again.  I grab the quarter head and slice in small bite-sized pieces over my strainer and wash the lettuce.  Then I spin it (oh yeah, it's a salad spinner, I forgot the name of it LOL) and place in a big ass bowl (normally, I would place each quarter in a mixing bowl for each person or a huge plate).  After all lettuce is washed and spun and put into the big bowl, I segment the cuties and keep them whole and throw them in (I mean whole segments).  Then cut the apples up into bit sized pieces (I cute straight lines around the core and slice from there).

Mix it all up, and plate it for each person (make sure everyone has apples and oranges).  I used olive oil, salt and pepper on mine and my husband's and my oldest, and my youngest used bacon Catalina dressing.  You can use poppyseed (this pairs great with fruit!) or whatever you like.

I am in love with this salad and while it's easy, it's good for you and DEEELISH! 

Quick and Easy Orange Chicken

 In a ziplock bag, put in: 

  • Chicken Tenderloins (enough for your family)
  • 1 can orange soda (even the generic kind works, if you use a 2 or 3 liter, then use 12 oz)
  • 1/3 C soy sauce
 You can adjust the sauce if you need LOTS of chicken, but pretty much this sauce will work for all amounts (up to a bag of frozen chicken).

Take the bag and marinate in the fridge overnight.  The next day put in a crockpot for 6 hours on low.  Then make some rice, cut up some green onions, and grab some microwave steamable frozen broccoli (1 bag per 2 adults) or other veggies to round out the meal.


Wednesday, January 25, 2017

Chili Pie

As a kid I loved corn chips more than I loved life.   And as an adult, I only eat them occasion.  Which makes me sad 😡

So now I eat them in this delicious pie!  (Fritos n chili?  Yes please!)

2 T butter

2 bags corn chips (one for eating, one for the pie!)
4 cans of chili (I buy mine at Aldi) or leftover chili
1 bag o'cheese (preferrably Mexican or cheddar or some sort of cheddar blend)

Melt that butter in a 9x13, then crunch up those chips in the bag to sprinkle half on the pan over the butter.  Then pour the 4 cans of chili in, then throw the rest of the chips on top and put as much cheese as you want on top.  Bake at 350 for about 20 min.  BANG!  You done!    So easy, so quick, and so delish! 

(If you need that extra bag of chips, then use em!  Otherwise save till tomorrow and eat them with some Bean Dip!)

Monday, January 16, 2017

Meat Noodle Soup

Actually the title of this recipe is (Chicken?) Noodle Soup.  I can't use crazy things like question marks in my blog title because it makes Blogger a big fat crybaby and screws up my posts.  The reason I named it this is because I had no idea what meat I had to use in the soup, so it wasn't decided yet.  So anyways, here is a basic soup recipe for your eating pleasure:

-bags of frozen veggies
-water and bouillon or chicken stock (or beef stock if you're using beef), 2 C per person
-1/4 t garlic powder & 1/4 t ground ginger
-meat of your choice, cut into bite sized pieces
-thinly sliced green onions
-ramen noodles without the seasoning packet

  1. Now, use the 1/4 t of each spice for every 2 C of water/stock. 
  2. Use as much bouillon as you need for the amount of water you're using.  I use 8 C water (with 8 t bouillon) or stock for four people with leftovers.  
  3. Add bags of veggies.  I am using a stir-fry medley with carrots, snap peas, broccoli, and yellow peppers (2 bags) along with a partial bag of peas and carrots.
  4. Cook your meat separately.  (I am using cans of chicken to sprinkle in each bowl before serving).  After meat is cooked, place in soup pot with everything else.
  5. After soup is boiling and your veggies are cooked, throw in the ramen noodles.  Let cook for 3 minutes and serve topped with green onions.  
  6. Serve with crusty bread.  The recipe I used I found here:  CRUSTY ASS BREAD RECIPE. 
  7. Bread is cheaper to make than to buy.  And more fun.  And more messy.   But more tasty.  So it's definitely worth it to make your own.

This soup is basic.  Kind of a like a basic bitch.  We can rename this soup "Basic Bitch Soup".  Which I'd like to assume means a girl without makeup on (which is what this soup is compared to a human).  But I don't think that's what it means.  But anyways, it's a basic soup to make when you need something quick and cheap to make.  And, it's yum! 

UPDATE: Just made this soup?  And no, it's not a basic bitch.  It's one of the best damn soups you'll ever taste!  OMG!!!  Soooo yummy!

Wednesday, December 14, 2016

Holy Crap Winter Mashup

I named it this because HOLY CRAP IT'S GOOD!! 

I bought some pork steaks on sale, and thought "What shall I do with them?"  So, I did this....and we all were mmmmming through the whole meal!

  • pork steaks (cut into small pieces, fat trimmed)
  • half of head of cabbage, chopped
  • kale, washed and torn into itty, bitty pieces (no long stringy pieces! because yuck!--kale is so cheap, buy it fresh, not bagged)
  • leftover cold potatoes, cut into bite size pieces (or fresh ones--I just wanted to use them up!)
  • a bag of stir fry veggies (whatever you have in your freezer--or a mashup of many!)
  • Uncle Ben's (or generic) chicken flavored brown rice and wild rice mix (I think aldi has an excellent brand)
  • any seasonings you want (I used JoJo's potato seasoning because I use that shit like crack!) 

So, oil up a BIG pan (the biggest you got), and throw in the cabbage, kale, and veggies to saute.  You want to brown that cabbage a bit, it's soooooooooooo good that way!

Then make your rice in another pan.

Then in another big pan (or when your veggies are done and put into a big bowl to sit),  oil it up and put in your pork steaks and potatoes. Leave it on low and cover until done. 

When ALL is done, combine and enjoy! 


Monday, November 28, 2016

Gourmet Mac N Cheese Casserole

HA!  It's not gourmet.  It's cheap.  And delicious.  But feel free to tell your friends you ate a gourmet meal last night!

-1 lb. hamburger
-1 can fancy green beans (or regular, but we prefer the skinny/shreddy kind)
-2 boxes Mac N Cheese

Cook and grind up your hamburger, then drain.  Cook Mac N Cheese (any brand).  Mix with drained green beans and hamburger.

Voila!!  Gourmet eats!  (I love this stuff, it's very tasty!)

Serve with toast or even some cornbread if you got it.

Tuesday, November 15, 2016

Corn Dog Bites

-1 to 2 pkg. of hot dogs, any kind
-1 to 2 pkg. of Jiffy cornbread mix (or any cornbread mix)
-bottle of canola oil or veggie oil
-skewer & fork
-slotted spoon

Pour your oil in a small saucepan.  Get it hot.  Drip a teeny little bit of prepared cornbread mix into the oil, and if it sizzles, then it's ready. (fish this piece out)

Chop up your hot dogs into thirds (three pieces each wiener).  

Prepare cornbread mix with eggs and milk in a bowl.  Let sit.

Using a skewer (or fork), push half of the hotdog piece onto it and dip it into the prepared cornbread mix.  Let some drip off, but not all.  Use fork to slide the piece into the oil.  Let it go until brown (if it browns too quickly, then turn your stove down--otherwise you'll have a gooey inside of the cornbread crust).  You COULD use a food thermometer, but I don't have one, and have no idea what temp it should be at.  You can google that if you'd like.  Or use an electric skillet with a temp control on it.  I say start around 350 degrees and test from there. 

Use a slotted spoon to drain dog before placing on paper towels. 

This is WAY better than store bought corn dogs and WAY cheaper.  Yum!