The Best-Ever Parmesan Roasted Cauliflower

March 10, 2013 by 1 Comment

Parmesan Roasted Cauliflower

It’s not often my family asks, “Why didn’t you make MORE?” when it comes to veggies.  I made a whole head of this Parmesan Roasted Cauliflower last night and it was devoured within minutes.  I should have doubled my batch!  I didn’t even have enough left over to get a good photo of it for you.

Frugal Tips:  I get my produce at ALDI.  It seems as if every week there are some buys that are just too good to pass up.  Be sure to follow the ALDI Grocery Stores Weekly Ads  posted over in the Mommysavers Grocery Bargains Forum.  It’s where members get together and talk about what they’ve found recently at ALDI.

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The Best-Ever Parmesan Roasted Cauliflower
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Cauliflower good your kids will not only eat it, they’ll ask for more!
Ingredients
  • 1 head cauliflower, cut into pieces
  • 4 garlic cloves peeled and smashed
  • 4 Tbsp. extra virgin olive oil
  • 3 Tbsp. lemon juice
  • 1 tsp. sea salt
  • 1 tsp. thyme leaves
  • ½ C. grated Parmesan
Instructions
  1. Preheat oven to 425. Whisk together the garlic cloves, olive oil, lemon juice, and sea salt in a bowl. Toss cauliflower in olive oil mixture until well coated. Place on baking sheet, and drizzle any remaining olive oil over the cauliflower pieces. Bake for 20 minutes. Sprinkle with Parmesan cheese. Continue to bake for an additional 20 minutes until cauliflower is golden brown. Serve immediately.

 

Filed Under: Blog, Salads and Sides Tagged With:

Crock Pot Orange Chicken

March 7, 2013 by Leave a Comment

Crock Pot Orange Chicken

Orange Chicken is what my kids usually order when we eat at Chinese restaurants.  By making it at home, we can get our takeout “fix” for less.   Plus, by making it in the crock pot it’s even easier.

If I were to make it again (or if I were cooking for a larger group) I’d probably double the batch.  This version served our family of four with no leftovers.   Now what am I going to eat for lunch today?!

Frugal Tips:  Learn how to make copycat versions of your favorite restaurant foods at home.  It really does help you fight the temptation of blowing your budget by eating out too often!

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Crock Pot Orange Chicken
Cook time: 
Total time: 
 
A crock pot version of your favorite Chinese takeout food! Easy for the busy cook, and easy on the budget.
Ingredients
  • 4 boneless chicken breasts, cut into 1″ pieces
  • ½ C. flour
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. balsamic vinegar
  • 3 Tbsp. ketchup
  • 6 oz. frozen orange juice concentrate (half the can), thawed
  • 4 Tbsp. brown sugar
Instructions
  1. Coat the chicken pieces in flour and salt mixture. Brown in olive oil over medium-high heat.
  2. Meanwhile, combine orange juice, vinegar, ketchup and brown sugar. Place browned chicken in bottom of crock pot, then pour orange mixture over it. Cook on low for 6-8 hours or high for 4 hours. Serve over rice.

  Crock Pot Orange Chicken

Just mix the ketchup, vinegar, orange juice and brown sugar to create the coating/sauce for your orange chicken.

Crock Pot Orange Chicken

Coat all your chicken pieces in flour

Crock Pot Orange Chicken

Brown the chicken in a little bit of olive oil

Crock Pot Orange Chicken

Place the chicken in the crock pot and pour sauce on top

Filed Under: Copycat Recipes, Crock Pot Recipes Tagged With: , ,

Green (Deviled) Eggs and (No) Ham: Happy Birthday, Dr. Seuss!

March 2, 2013 by Leave a Comment

Green Eggs - Colored Deviled Eggs

Did you know that March 2nd is the anniversary of the legendary Dr. Seuss’ birthday?  Today, I honored his memory by making my version of green eggs (without the ham).  These colored deviled eggs are pretty easy to make, yet they look really difficult.  I made them in neon colors last year around Easter time.  Since my son recently requested deviled eggs (and they are one of my husband’s favorites as well) I decided to have a little fun with them.

I would eat them with a goat.  I would eat them in a boat.  I would eat them here and I would eat them there.  I would eat them anywhere!

Visit Mommysavers for complete step-by-step instructions on how to make these crackled colored deviled eggs

 

Green Eggs

Filed Under: Appetizers Tagged With:

Chinese Cabbage Ramen Noodle Salad

March 1, 2013 by 2 Comments

Chinese Cabbage Ramen Noodle Salad

Can you believe it’s March already?  One of my favorite food events this month is St. Patrick’s Day.  I love homemade Corned Beef Brisket and Cabbage.  It’s been a tradition at our house for years, even though we’re not Irish.  We’re not Asian either, but I love Chinese Cabbage Ramen salad.  It’s another great way to make use of those great deals on cabbage you’ll see all month at the grocery store!  There are so many variations of this recipe.  How do you make it?

Frugal Tips:  Make use of produce that is in season or is being promoted for special event or holiday.  They usually are great deals, or even promoted as loss leaders.  Think of new, creative uses for them.

View the other Cabbage Recipes I’ve made lately, or these ideas from Mommysavers:

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Chinese Cabbage Ramen Noodle Salad
 
Great for potlucks and special events.
Ingredients
  • Salad:
  • ½ head cabbage, finely chopped
  • 4 green onions, chopped
  • ½ stick butter
  • 1 pkg. ramen noodles, crumbled (discard the flavor packets)
  • ¼ C. sesame seeds
  • ¼ C. sliced almonds
  • Dressing:
  • 2 Tbsp. peanut butter
  • ½ C. canola oil
  • ⅓ C. sugar
  • ¼ C. rice vinegar
  • 2 Tbsp. soy sauce
Instructions
  1. Preheat oven to 350. Toss together the cabbage and green onions. On a cookie sheet, melt the butter and then place the ramen noodles, sesame seeds and almonds on it. Bake until lightly toasted. Allow to cool.
  2. Meanwhile, mix the peanut butter and canola oil. Heat in the microwave (about 20-30 seconds) if necessary. Combine whisk together the remaining dressing ingredients. Toss the cabbage and onions with the dressing about ½ hour before serving. Add the noodle/sesame/almond topping at the end.
Filed Under: Blog, cabbage Tagged With: , ,

Pumpkin Bars: Yummy Any Time of the Year

February 25, 2013 by Leave a Comment

pumpkin bars

This is another one of the terrific recipes from the forums at Mommysavers.com (Pumpkin Bars via Mommy2Mercedes).  I made it last week and it was delicious.  I ate a whole row myself, and brought some to the neighbors.  However, at one point I forgot to cover the bars and my husband came home to find the bars that were remaining had no more frosting.  Our cats had licked it off!  (Gross, I know….  and such a terrible waste of good food!)

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Best-Ever Pumpkin Bars
 
This easy recipe is sure to please. Even our cats liked it!
Ingredients
  • BARS
  • 3 eggs
  • 1⅔ C. sugar
  • ¾ C. vegetable oil
  • 2 15-oz. cans pumpkin puree
  • 2 C. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. salt
  • FROSTING
  • 1 8-oz. package cream cheese, softened
  • 1 C. butter, softened
  • 2 tsp. vanilla extract
  • 4 C. powdered sugar
Instructions
  1. Preheat oven to 350 degrees. Beat eggs, sugar, oil, and pumpkin until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir into pumpkin mix until thoroughly combined.
  2. Spread the batter into a greased jellyroll pan. Bake for 25 to 30 min. Cool before frosting.
  3. For the frosting, cream cream cheese and butter together. Stir in vanilla. Add powdered sugar a little at a time. Beat until smooth. Frost cooled bars.
Filed Under: Cookies and Bars Tagged With: , , ,
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