The Many Uses of Salad Dressing

Posted on March 27th, 2015 by Discount Debbie

salad dressing

Salad dressing is a fun way to spice up food, and it’s great for foods other than salad.


Salad dressings make great marinades for meat. What I love to use the most are vinaigrettes to marinate chicken or beef. For pork a fruity raspberry vinaigrette works fairly well. A vinaigrette soaks more into the meat you’re trying to marinate. They are also better for when you need to travel with the marinating meat. Cream based salad dressings are better for home and it may take longer for the flavor to seep into your meat.


Sandwiches are often the old stand by of any lunch. We don’t like them quite so much because they can often lack creativity. We also avoid creativity on the off chance our creation won’t taste that great and then the food could be wasted. Salad dressings are a safe way to experiment with sandwiches which consist of meat, cheese, and/ or vegetables. They can extra flavor to a sandwich, where mayo just keeps the bread from being dry and sticking to the roof of your mouth. Italian dressing (creamy or in vinegar form) can add an extra kick to your lunch time stand by. Or replace the cheese in your sandwich with a blue cheese dressing. Salad dressings add a lot more options to sandwich making.

Dipping Sauce

We use salad dressings for dipping sauces all the time for items such as hot wings and pizza. They can also be used for other items. Tater tots or french fries go great with honey mustard. Thousand island salad dressing goes quite well with fish sticks.

An Ingredient

When making a casserole, sometimes a salad dressing can flavor your mix better than a dry seasoning. Salad dressings mix better into casserole ingredients. Plus you can change the flavor of the casserole by changing the salad dressing. This means you can cook the same thing more often and have different tasting results.

With Other Sauces

Sometimes it’s fun to mix two sauces to see if you can get a taste you like better. Ketchup with mayo or with mustard is one example. For the bold, trying different mixes of salad dressings can be fun and add a new flavor to your list of enhancing ingredients.

Salad Dressing

Well, of course!



Teriyaki Chicken Noodles Meal

Posted on January 6th, 2015 by Freebie Felicia


This is a great meal that is both inexpensive and tastes great.It has an oriental flair without the cost or slaving over a hot stove all day. Here is what you will need.


2 blocks of Ramen Noodles

2 12 oz cans of chicken breast

2 tablespoons of  olive oil

1/2 a cup of teriyaki sauce

1/2 a can of sweet peas


1 medium skillet

1 large pot

1 collander

1 can opener

Put six cups of water in a large pot. Add the flavor packets to the water and boil on high, until the water begins to bubble. Add the Ramen noodle bricks to the water and let them cook thoroughly as directed on the packet. After they are done cooking dain the noodles with a strainer and set aside.

Next add the olive oil to a skillet and turn  heat to medium high. Drain the fluid from the chicken cans and add chicken to the skillet. Pour the teriyaki sauce over the chicken and allow it to warm up, stirring it every now and then to allow the flavor on every surface of the meat. Add drained peas to the skillet and mix them in.

Last serve the teriyaki chicken and peas over the noodles. You can use a straining spoon to take the meat and peas out of the juices, or pour the juices over the noodles as well. Let it stand for a few minutes to cool off and it’s ready to serve to your family. It feels and tastes like a real oriental meal without to much trouble.

You can also add other items such as pineapple chunks or boiled eggs on the side. To save on time, just boil the eggs along with the noodles. You could add broccoli or sliced carrots instead of peas. You could even add sesame seeds to the chicken and vegetables for some extra flavor.



Un-fried Stirfry

Posted on September 26th, 2013 by Discount Debbie

This is a quick and easy recipe for a chicken stir fry, but you won't have to fry anything. To make this dish, you will need:

2 packages of Ramen Noodles

1/2 a can of corn

1/2 a can of peas

1/2 a can of carrots

1 12.5 oz can of canned chicken

1 bottle of Kraft  Asian Toasted Sesame salad dressing

Boil the noodles in a medium size pot according to the directions on the back of the package. Do not add the flavor packets. Next drain the cans of vegetables and chicken. Mix the peas, carrots, and corn together. Next add the chicken. When the noodles have softened add the vegetables and meat to the noodles, and let the pot simmer for five more minutes.

Next, using a colander, drain the pot of excess liquid and then put your meat,noddle and vegetable concoction into a large serving bowl. Add 1 cup of salad dressing to the bowl and mix it in well, adding more dressing a little at a time, until it fits your family's taste. Then you're ready to serve your meal.

It takes about fifteen minutes to make this meal, and serves four people.  I like it because I can make it different every time by adding eggs or changing the vegetables and meat I use.

Leftover Makeovers

Posted on September 6th, 2013 by Discount Debbie

I hate wasting food, but I also hate having the same thing twice, when food is left over. So I use these ideas to make a different meal out of the same ingredients.

Meat Sauces

Instead of making spaghetti twice in a row, I pull out some buns and make Sloppy Joe mix out of that left over meat sauce. I also like to use a meat sauce on my mashed potatoes instead of a gravy.

Stir Fry

All sorts of things can go into stir fries. I have made it noodle based with scrambled eggs and mixed vegetables. I have made it rice based with chicken and broccoli. Basically if there is a meat and a vegetable left over I just add it to noodles or rice for a fun new stir fry.


I like to make stews mostly when I have steak or pork chops left over. I add broth and canned carrots. Or if I’m in a rush, I just add the cut up meat to a vegetable soup.


Vegetables and meat can also be added to your choice of cream soup to make a chowder. I like to use cream of potato. It makes the soup more filling and I don’t need to peal or cut the spuds. If I feel like doing something more spicy, I add a tomato based soup  and salsa instead.

Pot Pies

This idea is for getting three meals out of one. If, by chance, I have chowder left over the next day I put it inside a pie crust and turn it into a homemade pot pie. Since the filling been cooked twice already, I just need to make sure the crust is cooked fully.

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