Tag Archives: Ranch dressing

Bar Buffalo Wings

Bar Buffalo Wings
 
Author:
Recipe type: Appetizer
Cuisine: Tex-Mex
 
Ingredients
  • 30 Chicken Wingettes
  • 6 tablespoons Louisiana hot sauce
  • ¼ cup butter
  • 1 tablespoon white vinegar
  • ⅛ teaspoon celery seed
  • ⅛ to ¼ teaspoon cayenne pepper
  • ¼ teaspoon red pepper
  • ⅛ teaspoon garlic salt
  • 1 dash black pepper
  • ¼ teaspoon Worcestershire sauce
  • 1 to 2 teaspoon Tabasco sauce
  • bleu cheese or ranch dressing
  • celery and carrot sticks
Instructions
  1. In small sauce pan mix all ingredients.
  2. Stirring occasionally, heat until butter is melted.
  3. Deep fryer set at 375°F., (vegetable or peanut oil)
  4. Fry ½ of the at a time for 12-15 minutes, so they fryer isn't overloaded.
  5. Drain the wings for a few minutes then put them in a bowl or zip bag.
  6. After all the wings have been fried, pour the sauce over them, cover or zip bag, and shake to completely coat the wings
  7. Bake at 375°F for 5 minutes or you can eat them immediately.
  8. Serve with carrot, celery sticks bleu cheese or ranch dressing

Fish And Cole Slaw Tacos

Fish And Cole Slaw Tacos
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 8
 
Ingredients
  • 2 lbs fresh firm white fish (tilapia, cod, haddock, etc)
  • 2 Tbsp lite soy sauce
  • ¼ cup good olive oil
  • 1 Tbsp fresh squeezed lime juice
  • 1 Tbsp real orange juice
  • 1 Tbsp rice wine vinegar
  • 1 bag (14 oz) cole slaw mix
  • salt and black pepper to taste
  • 8 whole wheat, sun-dried tomato, spinach, or corn tortillas (warmed or fried if you like)
Instructions
  1. Cut the fish up into 8 equal pieces and put in a large glass bowl.
  2. Toss fish with soy sauce to coat well.
  3. Cover bowl with plastic wrap and refrigeratorate for 1 hour.
  4. Prepare cole slaw for taco topping: put olive oil, lime juice, orange juice, and rice wine vinegar in a large bowl and whisk until frothy.
  5. Add the cole slaw mix to the bowl and stir to coat the cabbage well with the dressing.
  6. Taste and add salt and black pepper as needed. Set aside.
  7. **FISH**
  8. Remove the fish from the refrigerator and take out of bowl, allowing any excess moisture to drip off.
  9. Drizzle cooking oil into a large skillet over medium-high heat. When skillet is hot, add the fish, browning on one side before flipping and browning on the other side. Make sure the fish is cooked all the way through before removing from the skillet.
  10. Lay the tortillas out on a work surface and set a piece of fish on each tortilla, then spoon some of the cole slaw mixture over the top.
  11. Add your favorite taco toppings.
  12. Serve.

 

Black Eyed Pea And Corn Salad

Black Eyed Pea And Corn Salad
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
 
Ingredients
  • 2 - 15 oz cans black eyed peas
  • 1 - 15 oz corn
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice
  • ¼ cup chopped fresh parsley
  • salt and pepper to taste
  • 8 oz cooked brown rice, chilled
  • 2 stalks celery, diced fine
  • 2 green onions, diced fine
  • 1 small red bell pepper, diced fine
Instructions
  1. Drain black eyed peas and the corn through a colander; set aside.
  2. In mixing bowl, whisk together the olive oil, lemon juice, fresh parsley, salt and pepper, until completely combined.
  3. Add the brown rice, celery, onion, and bell pepper to the bowl with the dressing.
  4. Toss to mix all ingredients.
  5. Add the black eyed peas and corn.
  6. Toss to mix all ingredients.
  7. Serve chilled.

 

Pasta Salad

Pasta Salad
 
Author:
Recipe type: Salad
Cuisine: America
 
Ingredients
  • 2 - 16 oz tri-color rotini
  • 1 can black olives - sliced
  • 1 large tomato - diced
  • ½ - 16 oz. bottle of Italian dressing
  • 1 - Sweet Bell Pepper (Yellow, Orange or Red)
  • **OPTIONALl**
  • ½ package Pepperoni - sliced in to ¼'s
  • ¼ lb Sharp Cheese - cubed
Instructions
  1. Cook Pasta according to package instructions.
  2. Cool Pasta and add olives, tomatoes, peppers and Italian dressing.
  3. Serve Chilled.
  4. Add **OPTIONAL** ingredients in with pasta.

 

Simple Ways To Save Money On Lunch

 

Breakfast may be the most important meal of the day, but lunch is what gets you through until dinner time. The price of school lunches rises each year and it is hard for some parents to keep up. This is besides the fact that many lunch menus, not just in schools either, are not as nutritious as they could be. Most kids don’t like what they are serving on the lunch menu at school anyway.  They are “trying” to make them more healthy, but in doing so they are making it so kids don’t want to eat them.  Here are some money saving lunch ideas for frugal families.

  1. Take your lunch. This goes for parents as well as kids. We are tempted to eat out with the group everyday, too. That adds up after awhile. Those cute insulated lunch bags make it easier to carry hot and cold items. We can throw even throw out the brown bags in favor of reusable options which are more environmentally friendly. When you pack your own lunch, you know what is in it so it is easier to avoid a lot of unhealthy fats and junk food.
  1. Make a sandwich. I’m not talking about just any sandwich. This can be a wrap, pita, crust less bread, or bun sandwich. Varying the bread each day will help you decide what ingredients to put on it. You may want turkey with alfalfa sprouts, tomato, and onion on a pita or chicken strips with barbecue sauce, lettuce, and shredded cheese in a tortilla wrap. Many kids like bread without crust for peanut butter and jelly sandwiches. This makes lunch fun and your kids are more likely to eat it if they have a creative variety. Invest in single packs of condiments. They can be used in lunches as opposed to putting them on the sandwich and saturating the bread before lunchtime rolls around.
  1. Bottled water and drink crystals. Water has never been the same since they came out with those handy packs of flavorings. You can find them everywhere. Best of all they have five calories or less. You can turn a bottle of water into a drink that is better than soda. Kids love them too.
  1. Dessert courtesy of home. Stop! Put down that candy bar and walk away from the vending machine. Instead, choose a better option. Homemade granola can be shaped into bars and used as an after lunch snack. How about dried fruit pieces? They are sweeter than candy bars and won’t spike your blood sugar. It’s okay to have a naughty treat every now and then, but even at those times you can choose a healthier option than chips or candy. Make a batch of homemade chocolate chip cookies and pack a few in your lunch.
  1. Ice packs. These nifty items will keep lunch from spoiling. The perfect complement to an insulated bag, they allow you to take yogurt or a sandwich with meat and not have to worry about it getting warm before it’s time to eat.
  1. Veggie sticks. Eat them with your sandwich and add some Ranch dressing for dipping.

Lunch doesn’t have to come from the school cafeteria or the fast food joint around the corner to be good. Coming from home, it can be healthier, taste better and cost less. Now that’s a combination you can’t beat.

Italian Pasta Salad

 

Italian Pasta Salad
 
Author:
Recipe type: Salads
Cuisine: Amercian
Serves: 6
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 cup uncooked tri-color spiral macaroni
  • 2 cups bite-size pieces salad greens
  • ½ cup tomatoes
  • ½ cup pepperoni
  • ⅓ cup sliced zucchini
  • 3 tablespoons sliced green onions (with tops)
  • 2 tablespoons sliced ripe olives
  • ½ cup sharp cheddar cheese cut in to small cubes
  • ¼ to ½ Cup Italian Dressing (use to your liking)
Instructions
  1. Cook macaroni as directed on package
  2. Rinse with cold water until cool; drain
  3. Toss with remaining ingredients
  4. Serve with freshly cracked black pepper if desired