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. 

Cucumber Sandwiches III

 

I had a craving for cucumbers one day. Don't ask me why....I am not even a fan of them! We had gotten some loaves of bread on sale and I was digging through recipes to try to find something different to use them for. I came up across a recipe on the allrecipes website and they turned out amazing! Now granted, this would be a perfect spring/summer dish and not at all normal for winter, but hey, after the 2020 we had, is anything really normal anymore? 

Here is the recipe! 

Cucumber Sandwiches III

Prep: 20 mins

Total: 20 mins

Servings: 35

Yield: 35 servings

Ingredients:

1 (8 oz) package cream cheese, softened

1/2 cup mayonnaise

1 (.7 oz) package dry Italian salad dressing mix

2 loaves French bread, cut into 1 inch slices

2 medium cucumbers, sliced

1 pinch dried dill weed

Directions:

In a medium bowl, mix together the cream, cheese, mayo and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight. 

Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. 

Final Photo Taken by Me ;)

Per Serving:

Calories: 123

Protein: 3.6g

Carbs: 15.6g

Cholestrol: 8.2mg

Sodium: 296.6mg

Chicken Sliders

 

I am a lover of citrus when it comes to my protein.. I also love when there is a nice amount of cream, different textures...all parts are there. This slider certainly fit the bill! I suggest definitely buying shredded cabbage unless you have the time to do it yourself (every minute is precious, use the bagged) There is a lot of cutting in this recipe otherwise. A combo of citrusy ranch slaw and cumin-rubbed chicken...so yummy! 

Ingredients: 

1-2 limes

1 cup light ranch salad dressing

1/2 tsp pepper

3/4 tsp salt

4 cups thinly sliced red cabbage (8 oz)

1 1/2 cups packaged shredded carrots

1/2 cup fresh cilantro leaves

3 scallions, tinly sliced

1 1/2 lbs. thin-sliced boneless, skinless chicken breasts, cut into 12 (2 1/2" wide) pieces

1 tsp olive oil

1 tsp ground cumin

12 slider or dinner rolls, split

1 jalapeno pepper, thinly sliced

Directions: 

Prepare grill for direct-heat cooking. Grate 2 tsp. zest and squeeze 1 Tbs. juice from lines into medium bowl; stir in ranch dressing and 1/4 tsp. pepper. Transfer 1/4 cup dressing mixture to large bowl; stir in 1/4 tsp salt, then cabbage, carrots, cilantro and scallions until coated. Reserve remaining dressing.

In bowl, gently toss chicken with oil, cumin and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Grill chicken, turning once, until no longer pink in centers, 3-4 min. per side. 

Divide reserved cabbage mixture evenly among roll bottoms. Top with chicke, then remaining dressing mixture, jalapeno pepper slices and roll tops. 

Final Photo Taken by Me ;)

Chi-town--Style Hot Dog

I love that different areas have adopted their own hot dog taste. It definitely dresses up that boring dog and bun pair!  I have found some really cool ones along my recipe hunt. What are your fave toppings? Check this one out. It is Chicago's legendary dog! Loaded with tomatoes, onions, hot pepper and a pickle spear, plus a sprinkling of celery salt--it's no wonder the Windy City loves them! Unfortunately, I could not find poppy seed buns and the best dog that was photo worthy was for the child who wanted his bun untoasted (these kids have a lot to learn!) Enjoyed just as much! 

Ingredients:

6 hot dogs

6 hot dog buns, preferably poppy seed, split

6 pickle spears

1 large tomato, cut into 12 wedges

12 pepperoncini or sport peppers (small pickled hot peppers)

1/4 cup chopped onions

1/4 cup sweet pickle relish

2 Tbs. yellow mustard

1/8 tsp. celery salt

Directions:

Heat grill to medium. Grill hot dogs, turning occasionally, until cooked through, 6-8 min. Grill buns, split sides down, until light toasted, 1-2 min. Place hot dogs in buns. Add pickle spears, tomato wedges, pepperoncini, onions, relish and yellow mustard. Sprinkle each hot dog with a pinch of celery salt. 

Final Photo Taken by Me ;)