Crunchy Asian Salad
Looking for a great salad to serve on the side at a BBQ? This is it!
This salad takes very little time to throw together and is a favorite of all. I love the crunch of the ramen noodles and the flavor of the dressing is the best! Don’t judge this salad by the picture! I made this for a big BBQ that we went to this week and wasn’t able to take a decent picture. It was very tasty, none the less. It makes quite a bit so if you are making it for just your family, I would suggest cutting it in half.
SALAD
3 packages Ramen noodles – Oriental flavor
1/2 cup sliced, blanched or slivered almonds
1/4 – 1/3 cup sesame seeds
Crunch noodles while still in the package. Toast crunched noodles and almonds in a dry fry pan until slightly brown. Add sesame seeds. Watch VERY CAREFULLY – the seeds burn very quickly!!!
Remove from heat. Add 1/2 of the flavor packets from the Ramen.
1 head of cabbage, shredded or 2 bags of cole slaw – I like using the cole slaw package because it is easy and it is pretty!
1/2 bunch green onions, finely chopped
Mix cabbage and green onions.
DRESSING
1 1/2 T. soy sauce
1/3 cup red wine vinegar
1/4 tsp. pepper
2/3 cup oil
1/4 cup sugar
Mix dressing ingredients well. Chill. Toss with cabbage mixture just before serving.
Recipe Source: Karen O.
FULL RECIPE WITHOUT PICTURES —
CRUNCHY ASIAN SALAD
SALAD
3 packages Ramen noodles – Oriental flavor
1/4 – 1/3 cup sesame seeds
1/2 cup sliced, blanched or slivered almonds
1 head of cabbage, shredded or 2 bags of cole slaw
1/2 bunch green onions, finely chopped
Crunch noodles while still in the package. Toast crunched noodles and almonds in a dry fry pan until slightly brown. Add sesame seeds. Watch VERY CAREFULLY – the seeds burn very quickly!!!
Remove from heat. Add 1/2 of the flavor packets from the Ramen.
DRESSING
1 1/2 T. soy sauce
1/3 cup red wine vinegar
1/4 tsp. pepper
2/3 cup oil
1/4 cup sugar
Mix dressing ingredients well. Chill. Toss with cabbage mixture just before serving.
Recipe Source: Karen O.
3 Packet Pot Roast
This is delicious fork tender pot roast that is only has 5 ingredients (and one of them is water!). It is so easy and simple but looks like you spent a lot of time preparing this succulent meal.
That is it! 4 ingredients plus water!
1 roast, any type
Place roast in crock pot.
1 packet Hidden Valley Ranch dressing or dip
1 packet brown gravy mix
1 packet Good Seasons Italian dressing mix
1/2 cup very warm water
Mix the 3 packets.
Sprinkle over roast.
Pour 1/2 cup water round the roast.
EXTRA: We added potatoes and carrots.
Cook on low for 6 – 7 hours.
GRAVY:
Take the drippings from the roast and pour into a pot. Bring to a boil.
Make a mix of water and flour and whisk into the boiling drippings to thicken. Season to taste if necessary.
FULL RECIPE WITHOUT PICTURES —
3 PACKET POT ROAST
1 roast, any type
1 packet Hidden Valley Ranch dressing or dip
1 packet brown gravy mix
1 packet Good Seasons Italian dressing mix
1/2 cup very warm water
Place roast in crock pot.
Mix the 3 packets and sprinkle over roast.
Pour 1/2 cup water round the roast.
Cook on low for 6 – 7 hours.
4 Bean Salad
This is one of my husbands favorite salads. It is so easy to throw together. You just need to plan ahead because it takes all day or overnight to marinate.
Camping Tips below.
1 ½ cups sugar
1 1/3 cup vinegar
2/3 cup oil
1 t. salt
1 t. pepper
Mix together, stirring until sugar is dissolved.
2 cans green beans
2 can wax beans
1 can kidney beans
1 can garbanzo beans
1 small red onion, thinly sliced
Drain beans.
Combine beans mix with marinade.
Refrigerate overnight, stirring occasionally.
CAMPING PREPARATION:
We like to take this salad camping. It stays good for a couple of days and just tastes so good.
Mix the beans ahead of time at home and put them in a tight sealed plastic container.
Slice the onions and put them in a separate zip lock bag.
Mix the dressing and put it in a separate zip lock bag.
Place the bag of onions and dressing in the same container as the beans.
Mix all together 24 hours before serving.
FULL RECIPE WITHOUT PICTURE —
4 BEAN SALAD
1 ½ cups sugar
1 1/3 cup vinegar
2/3 cup oil
1 t. salt
1 t. pepper
Mix together, stirring until sugar is dissolved. Add beans.
2 cans green beans
2 can wax beans
1 can kidney beans
1 can garbanzo beans
1 small red onion, thinly sliced
Refrigerate overnight, stirring occasionally.
Chocolate Chip Caramel Cookies
When I see the words CHOCOLATE and CARAMEL in the same sentence my heart just seems to melt. My two absolutely favorite things packed into one delicious cookie. These cookies will become one of your favorites!
1 1/2 cups butter
1 cup sugar
1 cup brown sugar
1 T. vanilla
2 eggs
Beat together butter, sugars, vanilla and eggs until fluffy.
3 3/4 cups flour
2 tsp. baking soda
1 tsp. salt
Add dry ingredients.
1 cup semi-sweet mini chocolate chips
Add chocolate chips.
Rolos (frozen)
Use a small cookie scoop and form dough into balls. Place on cookie sheet.
Flatten one dough ball in the palm of your hand.
Place a Rolo in the center and roll back into a ball.
Once all the cookies are formed into balls, put them in the fridge for about 15 minutes.
Spray cookie sheet with cooking spray. Place cookies on cookie sheet.
Bake at 350 degrees for 12 minutes or until lightly brown.
FULL RECIPE WITHOUT PICTURES —
CHOCOLATE CHIP CARAMEL COOKIES
1 1/2 cups butter
1 cup sugar
1 cup brown sugar
1 T. vanilla
2 eggs
3 3/4 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup semisweet mini chocolate chips
Rolos (frozen)
Beat together butter, sugars, vanilla and eggs until fluffy.
Add dry ingredients.
Add chocolate chips.
Use a small cookie scoop and form dough into balls. Place on cookie sheet.
Flatten one dough ball in the palm of your hand.
Place a Rolo in the center and roll back into a ball.
Once all the cookies are formed into balls, put them in the fridge for about 15 minutes.
Spray cookie sheet with cooking spray.
Place cookies on cookie sheet.
Bake at 350 degrees for 12 minutes or until lightly brown.
Baked Beans
These are the best baked beans EVER! My Mom made these beans all through my growing up years. They are the best – no need to look for a better recipe!
This picture was taken before they cooked so they look a bit runny. As they cook, they thicken up. I just forgot to take a picture.
1 pound bacon
Cut up bacon into bite-size pieces and fry until crisp. Remove to a paper-towel lined plate.
1 small onion, chopped
1 small green pepper, chopped
Add onions and green peppers to the bacon grease. Saute until tender.
3/4 cup catsup
2 T. worchestershire sauce
1 1/2 cups brown sugar
Mix catsup, worcestershire sauce and brown sugar together in the crock pot.
1 – 53 oz. can pork and beans
1 – 15 oz. can pork and beans
Add beans, bacon, onion and green pepper. Mix completely.
Bake 5- 6 hours in the crock pot or 1 1/2 hours at 350 degrees in the oven.
FULL RECIPE WITHOUT PICTURES —
BAKED BEANS
1 pound bacon
1 small onion, chopped
1 small green pepper, chopped
3/4 cup catsup
2 T. worchestershire sauce
1 1/2 cups brown sugar
1 – 53 oz. can pork and beans
1 – 15 oz. can pork and beans
Cut up bacon into bite-size pieces and fry until crisp. Remove to a paper-towel lined plate.
Add onions and green peppers to the bacon grease. Saute until tender.
Mix catsup, worcestershire sauce and brown sugar together in the crock pot.
Add beans, bacon, onion and green pepper. Mix completely.
Bake 5- 6 hours in the crock pot or 1 1/2 hours at 350 degrees in the oven.
Chocolate Rolo Cookies
These cookies are only 5 ingredients and they are delicious and very easy.
1 chocolate cake mix – any type. I used Chocolate Fudge
2 eggs
1/3 cup canola or vegetable oil
36 Rolos
Powdered sugar
Mix cake mix, eggs and oil.
Take a small amount of dough and form it around a rolo candy.
Place on a greased cookie sheet.
Bake at 350 degrees for 7 minutes.
After they are cool, sprinkle with powdered sugar.
ENJOY!!!
Easy Cole Slaw
Not a recipe but just a very easy way to mix up some coleslaw quickly. Just buy a bag of the shredded cabbage mix and add Lighthouse Coleslaw dressing. Viola! ColeSlaw!
Shredded Chicken
This is not a recipe but just an incredible tip. If you have a stand mixer, you will no longer waste time shredding chicken.
Simply boil boneless chicken and while it is still hot, place it in your stand mixer bowl and turn it on speed 2 or 3. In just a minute or two, you have perfectly shredded chicken. It is almost magic!!! Great way to prepare chicken for any recipe that calls for shredded chicken.
Janet’s Healthy Lasagna
This is another one of Janet’s fabulous recipes – and yes, it is low in calories. She tweaked her favorite lasagna recipe with healthy ingredients without losing the fabulous flavor. This is so easy to put together too. The noodles do not need to be cooked ahead of time. Janet is so good at taking a favorite recipe and making it into a healthy delightful dish. I will never make another lasagna again!
Here is a close up picture of the chicken sausage. I purchased it at Winco.
1 pound chicken sausage
Brown chicken sausage in a large skillet.
1 onion, diced
Add the onions and saute until clear.
1 14 oz. can diced tomatoes or Italian diced tomatoes
1 6 oz. can tomato paste
1 cup water
Puree the tomatoes until they are smooth or leave small chunks, whichever way you like it. I used our small blender.
Add the pureed tomatoes to the meat mixture.
Add tomato paste and water.
2 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. garlic granules
Add seasonings and simmer on stove while you assemble rest of ingredients.
1 egg, beaten
2 cups fat free cottage cheese
2 T. parmesan cheese
1 T. dried parsley or 1/2 T. italian seasoning
In a separate bowl, blend the egg, cottage cheese, parmesan cheese and dried parsley.
10 lasagna noodles, regular or whole wheat, uncooked
8 oz. part skim or reduced fat mozzarella cheese, grated
In a 9 x 13 pan, layer the ingredients like this:
1 pound chicken sausage
1 onion, diced
1 14 oz. can diced tomatoes or Italian diced toomatoes
1 6 oz. can tomato paste
1 cup water
2 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. garlic granules
2 cups fat free cottage cheese
1 egg
2 T. parmesan cheese
1 T. dried parsley or 1/2 T. Italian seasoning
10 lasagna noodles, regular or whole wheat, uncooked
8 oz. part skim or reduced fat mozzarella cheese, grated
Italian Parmesan Crusted Chicken Fillets
This delicious chicken dish can be made in just a few minutes and takes less than 30 minutes to bake. Served with a side of vegetables makes for a healthy delicious meal. Shown here with Parmesan Zucchini.
3 chicken breasts (about 5 oz. breasts) (Picture only shows 4 – but there is plenty of topping for 6 fillets.)
Preheat oven to 425 degrees.
Cut each chicken breast in half the long way. This will give you 6 fillets.
Lay chicken fillets in a shallow casserole pan. I lined the pan with parchment paper for easy clean up.
1/2 cup low fat mayonnaise
1/4 cup fresh grated parmesan cheese
1 tsp. garlic granules
pepper (to taste)
Mix mayo, parmesan cheese, garlic granules and pepper.
Spread mixture evenly over each chicken fillet.
4 tsp. italian bread crumbs
Sprinkle italian bread crumbs over all.
Bake for 20 minutes in 425 degrees oven.
Move chicken to the upper rack and broil for a few minutes to make a nicely browned crust.
RECIPE SOURCE: Reveised from The Enchanted Cook
FULL RECIPE WITHOUT PICTURES —
ITALIAN CRUSTED PARMESAN CHICKEN FILLETS
3 chicken breasts (about 5 oz. breasts)
1/2 cup low fat mayonnaise
1/4 cup fresh grated parmesan cheese
1 tsp. garlic granules
pepper (to taste)
4 tsp. italian bread crumbs
Preheat oven to 425 degrees.
Cut each chicken breast in half the long way. This will give you 6 fillets.
Lay chicken fillets in a shallow casserole pan. I lined the pan with parchment paper for easy clean up.
Mix mayo, parmesan cheese, garlic granules and pepper.
Spread mixture evenly over each chicken fillet.
Sprinkle italian bread crumbs over all.
Bake for 20 minutes in 425 degrees oven.
Move chicken to the upper rack and broil for a few minutes to make a nicely browned crust.
RECIPE SOURCE: Revised from The Enchanted Cook
No Meals on Wheels 