We are in the middle of a mini snow storm. It’s cold, windy and snowy out. Yesterday I ran errands and got a few things for the week. I am not a big fan of grocery shopping, so I tend to only really go on a big shopping trip every 2-3 months. When I do that, I stock up. And I mean stock up. I spend about $400 to stock up my pantry and freezer and pick up fresh items every week or other week.
So, yesterday I needed to get some stuff for a potluck at work this week (I am making crock pot lasagna…more on that this week) and some items for this week. I wanted to make some queso so needed a few things.
After I got home, what I had in mind for dinner quickly went out the window, and I ended up making one of my favorite salads. It’s a version of Cabbage Crunch Salad–and it was so yummy.
I know it’s not a great picture but here’s how you make it:
cabbage–sometimes I use broccoli-slaw (precut)
1 carrot, grated
1 granny smith apple, peeled and chopped
craisons
slivered almonds
uncooked ramon noodles, broken up
The dressing is:
1/2 cup vegetable oil
3 tablespoons vinegar
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon salt
1 packet of chicken ramon noodle flavoring
Today, I made some homemade refried beans (you can find the recipe by clicking here), and some queso dip. The queso is super easy…just take a block of velveeta cheese, a can of rotel, and some browned ground beef and mix it in a crock pot. Let it melt together and it’s perfect for a dip or for a snack or for dinner.
So that’s what I did today. Check out the blog later this week for crock pot lasagna!
Keep Simply Delighting!
Simply Delighting 