Thanks to Bzzagent I got to try Kroger skillet meals, Kroger frozen garlic bread, and Kroger salad kits for free.
I loved the garlic bread. Actually, everyone loved the garlic bread. I’ve bought several packages since trying it and it always gets eaten. Quick and easy to make. Goes great with pretty much any meal!
The salad kits are great too. You get a salad with dressing and toppings in just the time it takes you to pour everything in the salad bowl. No chopping and slicing.
Combine these with the skillet meals and you have a very fast dinner. (cooks up in under 10 minutes, which is nice because with 3 little kids I never have enough time to make supper). I tried the shrimp skillet meal and wasn’t impressed with it. It tasted great but there just wasn’t 4 servings in the bag. With the garlic bread and salad we almost had a complete meal, I think the skillet meal would have been enough if it was just me eating instead of me, husband, and kids.
I almost made it for guests but I decided to try it first, and I’m glad I did.
Now, the skillet meal tasted great and it was super easy to make, so I would have no problem serving it to guests (it had lots of nice vegetables in it too), just know that the serving size is small so you either need to get double what you think you need for your main course, serve it for lunch instead of dinner, or serve this as a side.
All in all, a tasty product, I’ll just have to buy two next time.
I tried out a new cabbage recipe last night. I like cabbage, my husband doesn’t like cabbage, and the kids find cabbage too hard to chew up if it’s not cooked really well. So I decided to try a Cabbage Au Gratin and see how that worked out.
The girls and I loved this recipe. The baby ate two helpings! I got it off of All Recipes
and made a few adjustments based on people’s comments on the site. My recipe is below and you can compare it to the original
if you’d like.
- 2 cups shredded cabbage
- 1/2 cup grated carrot
- 1/4 cup chopped green onions
- 2 cloves garlic minced
- 1 egg
- 1/2 cup heavy cream
- 1 cup shredded cheese
- salt and pepper to taste
- 1/2 cup lightly seasoned breadcrumbs
- In a large skillet with about 1 tsp oil, saute the cabbage, carrot, onions, and garlic for 7 minutes or crisp-tender. Salt and pepper to taste. Transfer to a greased shallow 1-qt. baking dish. Sprinkle cheese over top.
- In a bowl, whisk together the egg and milk. Be careful not to whisk too much or the cream will thicken. Pour over the vegetables and cheese. Sprinkle with bread crumbs. Bake, uncovered, at 350 degrees F for 30 minutes or until a knife inserted near the center comes out clean.
I’ve been trying for years to find a potato soup recipe that my husband will love. He really likes O’Charley’s potato soup and I’ve been hunting for something similar. It’s been a good year of recipes for me, a sugar cookie recipe, and now a potato soup recipe!
I finally found what I was looking for! I made this soup then left for choir practice planning to eat when I returned. My husband, friend, our two little kids left me about half a bowl to eat!
Bacon Potato Soup
8 pieces bacon
7 medium potatoes
8 cups water
1 1/2 T onion powder (you could probably do an onion and saute it with the garlic, my husband just doesn’t like the onion chunks)
1 clove garlic, diced
2 C velveeta cheese
Using a large pot, fry the bacon. Set it aside to cool. Drain off bacon grease, leaving the drippings in the pan.
Saute the garlic (and onion if you’re not using onion powder) in the bacon drippings. Add 4 cups water, potatoes, onion powder, and crumbled bacon.
Bring to a boil and boil until the potatoes are very tender.
Stir in velveeta until fully melted and mixed in.