Broccoli Bean Salad

This is one of my favorite things to eat.  It goes great as a side dish or even as a quick meal because it has your veggies and protein.  Once you make it, it can sit in your refrigerator for about a week and makes a lot of servings for very little money.  Even my daughter (who dislikes most veggies) loves this, especially the broccoli.  This costs about $4.00 to make and makes between 8 and 10 servings.


  1. One large freshly diced tomato.
  2. One Large Head of Broccoli.
  3. One 15.5 ounce can Chic Peas.
  4. One 15.5 ounce can Kidney Beans.
  5. 1/2 cup Italian Dressing.

Start Cooking:

  • Cut the broccoli into bite size pieces, making sure to cut off the stems (you can keep the stems if you choose but my daughter wont eat them so I take them off). 
  • Put the cut up broccoli and the diced tomato in a large bowl.
  • Open the can of chic peas and kidney beans and put them in a strainer.  Rinse them off gently with water, then add them to the large bowl.
  • Add the Italian dressing to the large bowl and mix well.
  • Cover with either a lid or plastic wrap and put in the refrigerator for at least an hour.
  • Serve and Enjoy!

Italian Brussel Sprouts

Ok, so I bet your thinking, “Brussel Sprouts, no thank you.”  Most people just hate brussel sprouts, even people who say they love veggies hate them.  This recipe may just change your mind.  These are served cold and are the only type of brussel sprouts I’ll eat.  I haven’t found another recipe with brussel sprouts in them that I like.  So I encourage you to try them once.  You never know, you might be surprised!  This makes about 8 servings and costs under $2.50 to make.


  1. Two pounds of Brussel Sprouts.
  2. Italian Salad Dressing (your favorite kind).

Start Cooking:

  • Put a large pot of water on the stove and bring it to a rapid boil.
  • While water is heating up, cut the stem end off all the brussel sprouts.
  • Throw brussel sprouts into rapid boiling water and cook for 7 to 10 minutes.


  • Drain brussel sprouts and put in a container with Italian dressing, making sure to coat all the sprouts.  Cover lid and shake.
  • Put brussel sprouts in refrigerator for at least 2 hours, until they are completely cold.
  • Serve cold and Enjoy!


Roasted Italian Seasoned Potatoes

My husband and I LOVE these.  They’re very easy, cheap to make, and so delicious and flavorful.  If you’re kids love potatoes and you’re sick of making french fries and mashed potatoes all the time, these are a great new addition to add to the mix.  I hope you like them as much as my family does.  These cost under $2.00 to make and make about 4 servings.


  1. One package Italian Salad Dressing Mix
  2. 2 Tablespoons Olive Oil
  3. 2 Large White potatoes (or red skin)

Start Cooking:

  • Preheat oven to 450 degrees.
  • Wash potatoes, then cut them up into small cubes (I like them to be about half inch in size).
  • Put the package of Italian mix and the olive oil into a gallon size plastic baggy, seal the bag and shake.  Once well mixed, add the potatoes and then mix until all the potatoes are covered.


  • Put potatoes on an oven safe metal pan in the oven for 13-15 minutes, so the potatoes are fully cooked (can use a cookie sheet or metal pizza pan).
  • Then turn the oven to broil and cook the potatoes until they’re slightly brown and a little bit crispy.
  • Serve and Enjoy!