6 skinless, boneless chicken breasts
Ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced (I omitted this)
1 (14.5 ounce) can diced tomatoes, undrained (I used petite diced)
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 teaspoon dried thyme

Season chicken breasts with ground black pepper and garlic salt. heat olive oil in a medium skillet and brown the onion and seasoned chicken breasts. Pour tomatoes and balsamic vinegar over chicken and add basil, oregano, rosemary, and thyme. Simmer until the chicken is no longer pink and the juices run clear, approximately fifteen minutes. Serve over a bed of rice or spaghetti.

This would be delicious served up with a side of green beans and a big sprinkle of Parmesan cheese. The dinner comes together in about twenty minutes which makes it a great dish to entertain with or to throw together on a weeknight. Enjoy!

Lazy Gal’s Chicken & Noodle Soup

Creamy Stovetop Mac ‘N’ Cheese

Bring two quarts water to a boil in a large pot for the macaroni. Stir in 1 1/2 teaspoons salt and the macaroni and cook until almost tender but still a little firm tot he bite. Meanwhile, mix together the eggs, half of the evaporated milk, the mustard mixture, Tabasco, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drain the pasta and return to the pot. Set the pot over low heat and stir in the butter until melted. Stir int he egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring the remaining milk and cheddar, until the mixture is hot and creamy, about five minutes. Season with salt and pepper to taste.

These are great to make when you need to make a big batch of grilled cheese. They stay nice and toasty when dipped in soups!

Toasted Cheese Sandwiches 

12       slices  bread
6    slices cheddar cheese or American cheese
8     tablespoons butter or margarine

1. Butter each side of the bread slices with 1 t butter or margarine, and place on a baking sheet.
2. Place cheese on each slice of bread.
3. Top with remaining bread.
4. Bake in preheated oven for 6 to 8 minutes at 450.
5. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown. 

Panera Broccoli Cheese Soup

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli (I used one bag of Aldi frozen broccoli instead of fresh)
1 cup carrots, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

1. Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes.
2. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be puréed in blender but I don’t. Return to heat and add cheese. Stir in nutmeg.

Note: If your kids are not keen on big hunks of broccoli, you can use an immersion blender, standard blender, or a food processor to puree the soup before serving.

Aldi’s Ham Salad

One Aldi’s turkey ham
1/2 jar pickle relish
about 1/3 jar Miracle Whip (or equivalent product)

Cut turkey ham into chunks and chop in food processor until ground up–but avoid turning it into paste! Stir in relish, add enough Miracle Whip to make creamy. Serve on toast, crackers, bread, etc.

Note: Laura also uses this delicious ham for frying in skillet, adding to omelets, and any recipe that calls for ham.

Ranch Pork Chops

4-6 pork chops (I purchase the center cut and not the assorted variety)
1/4 cup flour
1/2 cup Ranch Dressing
1 teaspoon dried Italian Seasoning
1/2 cup Parmesan Cheese

Preheat oven to 375 degrees. In one shallow container, mix together the flour and Italian seasonings. In another shallow container, pour in the Ranch dressing. Trim all fat from the pork chops and then dredge in the flour. Dip the pork chop into the dressing on both sides. Place pork chops on a greased baking dish and sprinkle the tops with a little Parmesan cheese. Bake for 35 minutes.

We served this with rice and baby sweet peas.

Chicken-Bacon-Ranch Wraps

3 cups coarsely shredded deli rotisserie chicken (from 2-2 1/2 lb chicken)
1 cup shredded Monterey Jack cheese (4 oz)
8 slices cooked bacon, chopped (about 1/2 cup)
1/4 cup chopped green onions (4 medium)
1 cup ranch dressing
8 (8-inch) flour tortillas
4 cups shredded romaine lettuce

In large bowl, gently mix all ingredients except tortillas and lettuce. Cover; refrigerate up to 3 days. To make one wrap, spread a generous 1/3 cup chicken mixture on tortilla. Top with 1/2 cup shredded lettuce; roll up. Note: Warm the tortillas slightly in the microwave so they are more pliable. The filling can also be heated in the microwave (heat individual portions on High for 30-45 seconds) to make a hot sandwich.

Serve with Shoestring Oven Fries

Salmon Pockets

1 bag of Aldi Salmon Fillets (should contain four fillets)
Lemon juice
Garlic powder
Olive Oil
Salt & Pepper
Parsley (dried or fresh)

Preheat your outdoor grill for fifteen minutes. While it is heating up, take out four pieces of tin foil and make a pocket for the fillets to rest in each of them. I folded up all four edges on each pocket. Spray the pocket lightly with cooking spray and then rest the fillet inside. Drizzle the fillet with olive oil, a splash of lemon juice, and a sprinkling of garlic powder, salt, pepper, and parsley. Place the pockets on the grill and close the grill. Cook for eight to ten minutes, or until the fish is pink and flakes with a fork. Serve in the pocket.

Serve with baked potatoes and a garden salad.

Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Serve with baked potatoes & a salad.