Layered BLT Salad

We are always trying to find new salad recipes because when you have lettuce and lots of kids...you have to find something good to do with it! I came across this recipe in one of my Kraft cookbooks and knew immediately that they would love it. I mean, BLT's...in a salad??? You're welcome! 

Layered BLT Salad

Ingredients:

10 cups torn romaine lettuce

2 cups halved cherry tomatoes

2 cups croutons

8 slices Oscar Mayer Bacon, cooked, crumbled

1 cup Kraft 2% Milk Shredded Colby & Monterey Jack Cheese

1 bottle (8 oz) Kraft Classic Caesar Dressing

Directions: 

Layer lettuce, tomatoes, croutons, bacon and cheese in large bowl. Drizzle with dressing just before serving; toss lightly. 

Final Photo Taken by Me ;)

Substitute: Prepare using Kraft Balsamic Vinaigrette Dressing. 

Prep: 15 min

Makes: 8 servings, 1 1/2 cups each. 

Pepperoni & Cheese Pizzadillas

 For "National Pizza Day" this year (February 9th) we decided to go a whole other route. In year's past, we ordered out or let the kids create their own pizzas. This year, we broke out the Quesadilla maker and OH MY YUM! The recipe below is for those who do not have a Quesadilla Maker and need to go the pan route.  The kids said they could eat these once a week and...no silverware needed!  This recipe was found in Woman's World Magazine. Perfect for the busy mother! 

Ingredients: 

2 cups pizza sauce 

8 (6") flour tortillas (you can also use whole-wheat tortillas)

2 cups fancy shredded part-skim mozzarella cheese

2 tsp. dried oregano

1/2 cup pepperoni minis

Butter

Warmed marinara sauce

Directions: Spread 1/4 cup pizza sauce over each tortilla. Dividing evenly, top each tortilla with cheese, then oregano and pepperoni. Set iron skillet or frying pan over medium heat. Add 1 Tbs butter. When butter is melted, transfer 1 tortilla to skillet, toppings-side up. Cook 30 seconds or until cheese begins to melt. Using spatula, fold one side of tortilla over the other. Cook for a few more seconds; flip it over and continue to cook just until lightly browned. Remove from skillet and transfer to paper-towel-lined plate. Continue to cook the rest, adding more butter as needed. Cut into wedges. Serve immediately with marinara sauce. Makes 16 servings. 

Use for a weeknight dinner or for snacking! 

Final Photo by Me ;) 

Easy Breakfast Strata

I just love a good casserole during the winter months. Breakfast for dinner is a huge fave in our house, or have it at the regular time! A great dish to bring to a brunch! 

Ingredients: 

1 lb bulk pork sausage

1 large green pepper, chopped

1 medium onion, chopped

1 loaf (1 lb) herb or cheese bakery bread, cubed

1 cup (4 oz) shredded cheddar cheese

6 eggs

2 cups 2% milk

1 tsp ground mustard

Directions: In a large skillet, cook the sausage, pepper and onion over medium heat until meat is no longer pink; drain.

Place bread in a greased 13"x 9" baking dish. Top with sausage; sprinkle with cheese. In a large bowl, whisk the eggs, milk and mustard. Pour over the top. Cover and refrigerate overnight. 

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350F for 30-35 minues or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. 

Final Photo by Me ;)

I just love a good casserole where sausage is the star and this dish did not disappoint! 

Sweet-and-Sour Meatball Skewers

We are in a new year and that means changing things up and getting back on track and eating at the dinner table as a family is right at the top of the list. I like to sit down at least 5 of the 7 days of the week at the dinner table although with kids running everywhere, it can be difficult to get us all there at once, but all we can do is try! 

I was so excited to find this recipe. I just love changing up things that normally serve as something else. You know, what do you do with a meatball? Add sauce of some sort? With the skewer, it adds some fun! The kids were so excited. The dish was pretty and tasty too! Here is what you need: 

Ingredients:

32 frozen fully cooked 1-inch meatballs (1 lb), thawed

1 red pepper, cut into 1 inch squares

1 green pepper, cut into 1 inch squares

1/4 cup apricot jam

1/4 cup Original Barbecue Sauce

Directions:

Heat grill to medium-high heat. Thread meatballs and peppers alternately onto 8 skewers. 

Microwave jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.

The recipe calls for grilling, but we baked in the oven. I will add both ways to cook and you can choose! 

This way: Place on greased pan and cook for 8 minutes on 425F. Brush with last of the jam mix and turn for the final 2 minutes. 

or

This way: Grill 8-10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jame mixture the last 2 minutes. 

The stores were sold out of green pepper so we went with red, orange and yellow. We also served corn on the cob and a side salad. Those were a suggestion on the recipe at what would go best and they did!

Final Photo Taken by Me ;) 

 

This recipe takes 10 min of prep time. Total time is 20 minutes. Makes 4 servings, 2 kabobs each.