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Easy Greek Salad Recipe

By brandyvasquez14

 greek salad
This is a super easy recipe to prepare on the weekend and eat all week!  Start by cutting up the cucumbers, onions, grape tomatoes (in quarters), and Kalamata olives (in half) and then mix in the Bleu Cheese crumbles and Feta dressing.  Simple as that!   You can eat it as a side or add it to some lettuce or spinach and you have lunch for work.  This one is so simple and delicious you will make it over and over again.
Greek Salad
2-3 cucumbers
1 medium onion
1 container of grape tomatoes
1 container of Feta cheese (the picture shows Bleu Cheese as that’s all I had but I would recommend not using it)
1 container of Kalamata Olives
1 container of Greek Feta dressing (I found mine in the “healthy” section of the grocery store)
Shanna is a mother of two (Chloe 6 and Sophie 2) and works as a Sports Concussion Specialist/Athletic Trainer at a local sports medicine clinic. In her spare time, she loves to do portrait photography, scrapbook/crafts, camp, watch sports and spend time for family. She is actively saving for a Disney trip and is OBSESSED with saving to go within the next year or two.


Kale Chips Recipe

By brandyvasquez14 on at

Kale Chips

I love Kale chips!  Have you eaten them before?  I never even knew such a thing existed until one day I was watching the Food Network they had a special about this little café in California and how they where famous for Kale chips.  I was intrigued to say the least!

I am always looking for creative ways to get my family to eat more vegetables.  I honestly didn’t think anyone would eat them.  But I thought it was worth a try.  Boy oh boy was I surprised not only did the kids finish the whole tray before I even sat down to try them they asked me to make more.  That is always a good sign.  I made another tray and I really enjoyed them in fact we enjoy them so much that I make Kale chips a few times a week.  They are a great snack and perfect for lunches plus the taste better then potato chips.

Ingredients:
1 Bunch of Kale
3 Tablespoons Olive oil or whatever oil you use to cook with
1 Lemon
Salt

Directions:
Rinse the Kale really well then lay it on a dry dish cloth to drain.  Pull the leaves away from the stems then place them on a baking sheet.  Cut the lemon in half and squeeze half of it on top of the Kale, drizzle the olive oil over the top, and sprinkle salt to taste over the leaves.  Using your hands mix around the leaves to thoroughly coat them with the lemon juice and olive oil.  Lay them the Kale leaves flat in the baking sheet sprinkle a little more salt.  Bake at 400 F for 10 minutes.

Brandy is a mother of 4 and a self proclaimed foodie.  She believes that food nourishes the soul and prides herself on cooking budget friendly meals from scratch that are flavorful and healthy.



Copycat Ohana’s Honey Coriander Wings

By brandyvasquez14 on at

ohana wings

 

Bring a little Disney magic to your table!  One of my readers gave me the inspiration for these beauties.  She posted this picture in my Facebook group the SavEars on Superbowl Sunday.  They taste, smell, and look like Ohana’s Honey Coriander Wings.

Ingredients: 
4 pounds chicken wings/drummettes

Spice Rub
1 tablespoon salt
2 tablespoons paprika
2 tablespoons sugar
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
4 tablespoons olive oil or whatever type of oil you use

Wing Sauce
1 tablespoon chili powder
1/2 teaspoon ground ginger
1 tablespoon ground coriander
2 tablespoons lime juice
1/2 cup soy sauce
1 cup honey
3/4 cup water
2 tablespoons cornstarch

Directions:
*Add the oil to the spice mixture whisk to combine.
*In a large bowl (you want it to be big enough to toss the chicken wings in to coat them thoroughly) combine all the spice rub ingredients mix together with a fork or whisk.
*Using your hands, toss the wings so that they’re well covered with spice oil mixture.
*Let it marinate for a few hours or overnight to allow all the goodness to soak in.
*When you are ready to bake the wings preheat your oven to 425 F.
*Lay chicken pieces on top of 2  cooling racks with cookie sheets lined with foil underneath so that they’re well spaced and not overlapping.  If you crowd them together the skins will not get crispy.
*Bake until cooked through and browned, about 45 minutes – an hour depending on the size of wings and drummettes.
*While the wings are baking combine all wing sauce ingredients together and heat to a boil.
*After it boils reduce the heat to medium and let it cook until it is reduced stirring occasionally until the sauce has is a thick syrup about 10 minutes.  Once it is thick and syrupy remove it from the heat.
*Once the wings are done add half of the sauce to a large bowl (you want it to be big enough to toss the chicken wings in to coat them thoroughly), add the wings, and drizzle the remaining sauce over the wings.  Toss the sauce and wings together until the wings are thoroughly coated.
*Eat while they are hot and delicious
(Thanks Sria)


Leftover Mashed Potato Bites

By Kristin from Couponing to Disney on at

DSC_0002

Ever make too many mashed potatoes? Next time you find yourself with a bowl full of left over potatoes that everyone is tired of consider turning them into this tasty side dish. These bites are easy to whip up and give a little life into your old potatoes.

Ingredients
2 cups of mashed potatoes
2 eggs
½ cup shredded cheddar cheese
1 tablespoon diced chives

Preheat your oven to 375. Grease a mini muffin pan with non-stick spray. Stir all of the ingredients together and fill the muffin pan with the potato mix. Bake for 10-15 minutes or until the top of the bites begin to brown. The bites are ready to serve right out of the oven. This recipe can be altered to your tastes or what you have on hand, consider adding some ranch seasoning or using pepper jack cheese instead of cheddar!

Jessica Shockney is a mother of two and a Baltimore City Firefighters’ wife. Passionate about writing, photography, baking and gardening, she’s a busy mom trying to keep up in a Pinterest world of successes and fails.



Kristin’s Kitchen: Hashbrown Casserole

By Kristin from Couponing to Disney

Hashbrown Casserole

Whenever my family has a “get together”, I always make this dish.  Everyone loves it, it’s SO easy to make, and doesn’t cost a lot of money to make up a bunch of it.

Kristin's Kitchen: Hashbrown Casserole
 
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Recipe type: Dinner Sides
Ingredients
  • 24 oz. package frozen shredded hashbrowns, thawed
  • 1 medium onion, finely chopped
  • 2 tbsp butter
  • 2 c. shredded cheddar cheese
  • 1 can cream of chicken (or you can make your own Cream of Chicken)
  • 2 c. sour cream
  • French fried onions (optional)
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 350.
  2. Saute onion in butter until tender (just until they are see-through... NOT browned! Trust me, it will ruin the taste if you brown them even a little)
  3. Stir cream of chicken and sour cream together until well combined.
  4. In a large bowl, stir together hashbrowns, cheese, onion, and cream of chicken/sour cream mixture.
  5. Spread into a casserole dish.
  6. Top with French fried onions if you wish.
  7. Bake for 30-45 minutes or until browned.

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Kristin’s Kitchen: Baked Macaroni and Cheese

By Kristin from Couponing to Disney

Baked Macaroni and Cheese

This is such a staple food at my house with my kids.  They LOVE macaroni and cheese.  Sometimes you just get burned out on the stuff in the box though.  This is an excellent recipe for when you are wanting something a little “fancier”.

Kristin's Kitchen: Baked Macaroni and Cheese
 
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Recipe type: Dinner Sides
Ingredients
  • 1 box corkscrew noodles
  • 1 bag (2 c.) mixed cheddar cheeses
  • ½ bag (1 c.) mozzarella cheese
  • 2 c. Gruyere cheese (if you like blue cheese, replace 1 c. of Gruyere with 1 c. Gorgonzola)
  • 3 tbsp butter
  • 3 tbsp flour
  • 1½ c. milk
  • Salt & Pepper
Instructions
  1. Preheat oven to 350.
  2. Cook the noodles 3 minutes less than the box calls for.
  3. Melt the butter in a large skillet.
  4. Add flour to form a rue. Season with salt and pepper. Mix together until flour and butter are well blended.
  5. Slowly add in 1½ c. milk; stir continuously.
  6. Add in cheeses and stir well.
  7. Stir in pasta. When cheese and pasta are well blended, transfer to a baking dish.
  8. Cover and bake for 30 minutes.
  9. Remove cover and bake for an additional 10 minutes.
  10. Let stand for 10 minutes before serving.

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(Thanks Tammy!)



Kristin’s Kitchen: Twice Baked Potatoes

By Kristin from Couponing to Disney

Twice Baked Potatoes

One thing I love about these twice baked potatoes is that they freeze well!  Bake up some extras and freeze the leftovers.  Pop them in the oven for a quick side dish!  Or you can add some chicken or BBQ pork, and make this your main course!

Kristin's Kitchen: Twice Baked Potatoes
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner Sides
Serves: 4
Ingredients
  • 4 baking potatoes
  • 1½ c light sour cream
  • 1½ c shredded cheese (any kind you like)
  • ½ c crumbled bacon
  • ½ c green onion, chopped
  • ½ c milk
  • Salt and Pepper to taste
  • Extra virgin olive oil
Instructions
  1. Preheat oven to 350
  2. Pierce skin of the potatoes all over with a fork.
  3. Drizzle olive oil over the potatoes and rub all over the skin. Sprinkle with salt.
  4. Bake for 1 hour or until you can easily insert a fork into the potatoes.
  5. Remove from oven and let cool for about 10 minutes.
  6. Cut the very top off of the potatoes.
  7. Using a spoon, scoop out the insides and put in a bowl. You will want to leave about ¼" of the potato inside to help keep the skin from tearing.
  8. Combine all ingredients including the scooped out potatoes together.
  9. Spoon back into potato skins.
  10. Bake for another 10-20 minutes.

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Kristin’s Kitchen: Brown Rice Consomme

By Kristin from Couponing to Disney

Brown Rice Consomme

Next time you make pot roast, try this rice to go with it!  It’s a perfect pairing of flavors.  Even if you don’t make it with pot roast, it is a fantastic side to any dish.  This is one of my favorite rice recipes.

Kristin's Kitchen: Brown Rice Consomme
 
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Recipe type: Dinner Sides
Ingredients
  • 1 c. brown rice
  • 1 can beef consomme
  • 1 can French onion soup
  • ½ stick butter
  • 1 can water
Instructions
  1. Combine beef consomme, French onion soup, butter, and water in a pot and bring to a boil.
  2. Stir in brown rice.
  3. Reduce heat and simmer until the rice is cooked through.

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Kristin’s Kitchen: Garlic Crescent Rolls

By Kristin from Couponing to Disney

Garlic Crescent Rolls

Remember the lasagna recipe I posted?  Check out this EASY recipe for quick garlic crescent rolls to serve with it!

Kristin's Kitchen: Garlic Crescent Rolls
 
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Recipe type: Dinner Sides
Ingredients
  • Crescent rolls
  • Melted butter
  • Minced garlic
Instructions
  1. Unroll crescent rolls and break apart as normal.
  2. Before rolling in the "Crescent Roll" form, brush lightly with butter and add minced garlic. (This is to taste so just add as much as you would like.)
  3. Roll as normal and bake according to package directions.

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(Thanks Tammy!)



Kristin’s Kitchen: Zucchini and Tomatoes

By Kristin from Couponing to Disney

Zucchini & Tomatoes

I think I’ve said this before, but I love zucchini.  It’s so good for you, goes with so many foods, and tastes great!  Try this recipe with tomatoes!

Kristin's Kitchen: Zucchini & Tomatoes
 
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Recipe type: Dinner Sides
Ingredients
  • 3 Zucchini
  • 1 can petite diced tomatoes
  • 2 cloves garlic, minced
  • 1 tbsp extra-virgin olive oil
Instructions
  1. Heat garlic in olive oil.
  2. Add zucchini and heat just until hot (but still crispy).
  3. Drain tomatoes and add them in with the garlic and zucchini.
  4. Mix all together and heat through.
  5. Add salt and pepper to taste.
  6. Serve while hot.

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(Thanks Tammy!)

 



Kristin’s Kitchen: Sour Cream Mashed Potatoes

By Kristin from Couponing to Disney

Sour Cream Mashed Potatoes

Mashed potatoes are such a kid friendly food and easy to make.  This recipe comes from my friend Tammy.  I love how she makes her potatoes because she doesn’t peel them (saves lots of time!).  This is a good way to get kids involved in cooking, too.  They love to help “mash”

Kristin's Kitchen: Mashed Potatoes
 
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Recipe type: Dinner Sides
Ingredients
  • 3 pounds boiling potatoes, peeled
  • 1½ cups milk
  • 6 tablespoons butter
  • ½ cup sour cream
  • Salt and Pepper to taste
Instructions
  1. Dice potatoes into small chunks and boil until fork tender.
  2. Drain potatoes and put into large bowl.
  3. Add milk, butter, sour cream, salt, and pepper. Mash and combine all ingredients together.
  4. Serve while hot.

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(Thanks Tammy!)

 



Kristin’s Kitchen: Mashed Potatoes

By Kristin from Couponing to Disney

Mashed Potatoes

This recipe comes from my friend Michelle.  Mashed potatoes are her comfort food.  She could eat them every day and not tire of them.  When she was a little girl, she would beg her grandmother to make her “famous mashed potatoes” every time she went to her house because they were better than everyone else’s.  When she grew up and got married, her grandmother shared her recipe with her, and now she is sharing it with you all.

Kristin's Kitchen: Mashed Potatoes
 
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Recipe type: Dinner Sides
Ingredients
  • 4 russet potatoes, peeled
  • ¼ c. milk
  • 4-5 tbs mayo (light or regular... just depends on your preference)
  • Salt & Pepper to taste
Instructions
  1. Dice potatoes into small chunks and boil until fork tender. (The smaller you dice them, the quicker they will cook.)
  2. Drain potatoes and put into large bowl.
  3. Add milk, mayo, salt, and pepper.
  4. Using a potato masher, just get to work mashing everything up and combining it all together! Or if you prefer smoother potatoes, you can use a mixer to get all of the lumps out. (This is especially fun if you've had a hard day at work or someone has made you mad. Take your frustration out as you mash!)

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Kristin’s Kitchen: Roasted Zucchini & Squash

By Kristin from Couponing to Disney

Roasted Zucchini & Squash

I love zucchini and squash.  Any way you make it, I’ll probably eat it.  Here’s an excellent recipe for roasted zucchini & squash.

Kristin's Kitchen: Roasted Zucchini & Squash
 
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Recipe type: Dinner Sides
Ingredients
  • 2 zucchini
  • 2 squash
  • ½ tbs garlic salt (more or less depending on your preference)
  • ½ tbs garlic pepper (more or less depending on your preference)
  • Extra Virgin Olive Oil
Instructions
  1. Preheat oven to 350
  2. Cut zucchini and squash length wise, then dice.
  3. Toss with extra virgin olive oil, garlic salt, and garlic pepper.
  4. Spread in a single layer on cookie sheet.
  5. Bake for roughly 30 minutes. (This all depends on how "done" you want yours. If you want it softer, take it out after about 30 minutes. If you want it more brown, leave it in a little longer.)

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Kristin’s Kitchen: Parmesan Zucchini

By Kristin from Couponing to Disney

Parmesan Zucchini

This delicious zucchini is sure to be a hit at your home!  It’s easy to make and is very healthy too!

Kristin's Kitchen: Parmesan Zucchini
 
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Recipe type: Dinner Sides
Serves: 4
Ingredients
  • 4 zucchini, sliced
  • Parmesan cheese
  • Butter Spray
  • Garlic Salt
Instructions
  1. Cut zucchini into slices, strips, or however you would like
  2. Coat a cookie sheet with non-stick spray and lay zucchini out on the pan
  3. Spray zucchini with butter spray
  4. Sprinkle desired amount of Parmesan cheese and garlic salt over the top
  5. Broil until the cheese starts to brown

 
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Kristin’s Kitchen: Garlic Parmesan Potato Rounds

By Kristin from Couponing to Disney

Garlic Parmesan Potato Rounds

We all love potatoes, but it’s easy to get stuck in a rut of regular baked or fried.  Try this recipe for garlic Parmesan potato rounds and it’s sure to become a hit with your family!

Kristin's Kitchen: Garlic Parmesan Potato Rounds
 
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Recipe type: Dinner Sides
Ingredients
  • 1 sweet potato
  • 1 russet potato
  • Garlic Powder
  • Parmesan Cheese
  • Panko Bread Crumbs
  • Salt
  • Pepper
  • Extra Virgin Olive Oil
Instructions
  1. Preheat oven to 450.
  2. Slice potatoes into desired thickness.
  3. In a bowl, combine all ingredients and potatoes. Toss to coat all sides of the potato slices.
  4. Spray cookie sheet with non-stick spray and lay potatoes in a single layer.
  5. Bake for 25-30 minutes.

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Kristin’s Kitchen: Lemon Parmesan Broccoli

By Kristin from Couponing to Disney

Lemon Parmesan Broccoli

I found this lemon Parmesan broccoli recipe the other day and knew I had to try it.  It claims to be the “best broccoli you’ve ever had”.  I’ll admit, it is VERY good.

Kristin's Kitchen: Lemon Parmesan Broccoli
 
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Recipe type: Dinner Sides
Ingredients
  • 2 large bunches of broccoli
  • 5 tbs extra virgin olive oil
  • 1½ tbs extra virgin olive oil
  • 1½ tsp salt
  • ½ tsp pepper
  • 4 garlic cloves- peeled and sliced
  • 1 lemon
  • ⅓ c Parmesan cheese
Instructions
  1. Preheat oven to 425
  2. Cut broccoli into florets (but relatively big ones.)
  3. Put the broccoli on a cookie sheet. Toss with salt, pepper, 5 tbs of olive oil, and garlic cloves.
  4. Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”
  5. When it’s done, take it out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1½ tbs more olive oil, and the ⅓ c of Parmesan cheese.
  6. Serve while hot.

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