Broccoli salad

Broccoli salad:Chop broccoli- fineChop red onion Dressing:1 cup Miracle Whip (or make it)1 Tablespoons vinegar3 Tablespoons sugar
Add-ins: Craisins/RaisinsSunflower seeds (shelled) Bacon pieces
Give it a little time in the fridge to meld the flavors.


This is one of those times where you can really see how stocked your pantry is- the only item I didn't have was the sunflower seeds.

This post is part of lifeasmom.com's ultimate recipe swap: cool foods

Taco Salad- Success!

I wanted to share more about my weekly menus. It's basically one of the ways that I am able to keep saving so much in our grocery budget.  Using what you have already keeps the menu down to the nickles and dimes, literally.  So, I'm sure some meals will not work out but tonight was a success!!

(layered taco salad: tortilla chips, ground beef, salad veggies, cheese, ranch and salsa!)

I haven't done this meal in a while but now I know why I love it... It is a perfect way to use the Sunday dinner salad ground beef, half a back of shredded cheese, and anything else you have to use. 

We included Salsa too.  I really wished we had olives and black beans but that can be added next time when I find good sales... Regardless of the 2 missing ingredients, it was delcious and the Hub was satisfied!!  Mission Accomplished! 

What do you add in to make it delicious??

 

White bean chicken chili- for Ultimate recipe swap

My family doesn't do tomatoes (mostly my hubby), so we have a different version of chili than the con carne.

2 cups dried small white navy bean
water (amount depends on what it needs to soak beans)

1 can chicken broth
3 cups chicken (I use frozen tenderloins)
1 can salsa verde
2 C. shredded Monterey Jack cheese (8ounces)
Sour cream

1. Soak beans overnight (I always forget and have to do it the next morning).  If you don't, soak the beans in the water and chicken broth on low heat in the crockpot the next morning.
2. About 3 hours before mealtime, add the chicken and put on high heat.
3. About half an hour before mealtime, add salsa verde, cheese and sour cream

Day 1 we do the local way: on rice
Day 2 we give it the mexican flair- tortillas, refried beans and the rest of the sour cream

*Participating in Lifeasmom.com's Ultimate recipe swap.  This week: beans and lentils.

--
*Linds

Green Bean Casserole

Our recipe is very similar to this one from Allrecipes.

Thanksgiving Leftover casserole

Nancy's Casserole via my mom (Thanks Mom!)

can[s]green beans--either cut or french...we like cut.
bread crumbs [stuffing ones do nicely], just really crush them. I use part of a stove top for this, or make several casseroles at once so I use the whole package.  
turkey, chopped up or shredded
slivered almonds
cream of chicken soup
milk  
1/4 c  butter
chicken broth

Adjust amounts above to your needs and supplies on hand of the turkey. 
1.  line pan with PAM or crisco; layer a very thin amt. of the bread crumbs...save the rest for top layer.
2.  spread green beans, then turkey, then almonds--thick = tasty, so be generous. 
3.  Mix the cream of ch. soup and milk, 2 parts to 1 part.  
4.  For topping:   mix the rest of the crumbs and some broth [not too soupy]  and melted butter.  Spread on top of casserole.

bake in a 350 oven for 30 min. or longer.  Cover the topping if it gets too dark too fast, or else, cover at first, then take it off to brown for last 10 min. 

ENJOY