HELLO EVERYONE!

Hello to all of my What's for Dinner blog readers!

I had to give this blog up last spring because it was simply too much for me to keep up with.  I was juggling too many online balls in the air and something had to give, and this blog was it.

I have recently picked up the blogging ball and have started a new blog called Saving Money Makes $ense.

Saving Money Makes $ense is a blog that contains links to articles about saving money.  There are also short posts with simple strategies for anyone who wants to save a dollar can use.  These are evergreen articles that can be used as a resource for you.

Saving Money Makes $ense is not a blog announcing the latest coupon deals, coupon match-ups and freebies.  There are many wonderful bloagganistas who do such a fine job of that already.

So please take a peek at my new blog and follow. 

Thank you!

Sauteed Brussel Sprouts

I never liked brussel sprouts as a kid, but developed a taste for them as an adult.  Two of my three kids love to eat cabbage's cousin when I make it this way.

Ingredients

Brussel spouts, cut into quarters or leaves peeled apart
olive oil
2-3 cloves crushed garlic
soy sauce
1/4-1/2 cup water
salt and pepper to taste

In a skillet, pour olive oil oil about three times around the pan.  Place in crushed garlic and heat on a low flame for 2-3 minutes, stirring occasionally.  Add brussel sprouts and shake on soy sauce.  Add salt and pepper.  Saute for 2-3 minutes.

Slowly add water until you have a broth.  Cover skillet with a lid and cook until brussel sprouts are tender.

Chinese Chicken

Last week was crazy with school activities, volunteering, and my husband away all week.  I did not cook at all!  I served organic chicken nuggets one night, organic mac and cheese another, pizza and (ugh) McDonald's.  My mom took us out on Friday. 

Now I am back in the groove and am trying a new recipe for tonight.  I am serving it with sauteed brussel sprouts and freshly sliced tomatoes.

Chinese Chicken

Ingredients

4 chicken breasts on the bone
salt and pepper
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
1 crushed garlic clove
4 Tablespoons brown sugar
1/4-1/2 cup water

Take the skin off the chicken, wash and pat dry. Season with salt and pepper.

Put all ingredients, EXCEPT the WATER, in a bowl.  Whisk until combined.  Add water gradually until you get the desired thickness. 

Put chicken in a plastic bag and pour marinade over it.  Put in fridge for 4-6 hours.  Cook at 350 degrees for 30-40 minutes.

Waldorf Salad

I am concluding salad week with a classic, the Waldorf Salad.  Easy to make, and budget friendly, too!

Ingredients

1/3 cup salad dressing-your choice
2 Tablespoons cream
3 cups diced apples
2 cups diced celery
1 cup pecans
1 cup seedless grapes, halved
lettuce

Thin the salad dressing with the cream.  Combine all other ingredients and toss with the dressing.  Serves 6.

Strawberry Spinach Salad

I am continuing salad week with a great seasonal salad that includes my three children's favorite fruit-strawberries!

Ingredients

1/4 cup unsweetened oragne juice
1/3 cup reduced fat mayonnaise
1 teaspoon sugar
1 teaspoon poppy seeds
1/2 pound fresh spinach, washed, trimmed and torn
2 cups sliced strawberries

Combine the first four ingredients in a bowl and set aside.  Gently toss spinach and strawberries in a bowl.  Drizzle the dressing you made over the spinach.

Makes a great side dish!

Cucumber Salad

Here is a refreshing salad that will compliment any dinner.  You can substitute any vegetable that your family likes.

Ingredients

4 cucumbers, peeled and thinly sliced
2 1/2 teaspoons salt
3 scallions
1/2 cup cider vinegar
                                     3 Tablespoons cold water
                                        1/2 teaspoon sugar
                                        1/4 teaspoon pepper

Sprinkle cucumber slices with salt and let them stand for 1/2 hour.  Slice the scallions, using some of the tops also.  Add to cucumbers and mix everything thoroughly.  Refrigerate for 3-4 hours.  Serves 5 to 6.

Pasta Salad

With the weather warming up and being outside is now possible, you want a dinner that is quick and easy.   Pasta salad is a great cold dish that you can prepare in the morning and just pull it out of the refirgerator to eat at night.  Serve with a fruit salad.

Ingredients

1 box Rotelle pasta, cooked and drained (or less, depending on your size family)
1 head broccoli
1 can pitted olives, drained
1 can tuna, drained and flaked
cherry tomatoes
Italian dressing

Combine all ingredients in a bowl and toss.  Pour on dressing and toss again.  Cover and chill in the refirgerator until ready to serve.