Getting Results for Dinner-- Week of 1/4/21

This week’s recipes from TheSuburbanMom.com.

MONDAY

Cold Broccoli Salad with Bacon

Ingredients:

• 1 lb broccoli, cut into small pieces (raw)
• 6 slices bacon, cooked and cut into small pieces
• 1 small red onion, diced
• 1/2 cup cranberries
• 1/2 cup sunflower seeds
• 1 cup mayonnaise
• 2 tablespoons sugar
• 2 teaspoons white vinegar

Directions:

1. Add broccoli bacon, onion, cranberries and sunflower seeds together in a large bowl. Mix well. Add mayonnaise, sugar and vinegar and mix well until evenly coated.
2. The key to cold salads is to chill well. I find that most mayonnaise based salads are better if you can chill overnight. An hour is minimum, but overnight is defiantly preferred.
3. Give the salad another good stir before serving.

TUESDAY

Pork Piccata

Ingredients:

• 4 pork cutlets, 4 ounces, 1/4-inch thick
• 1 teaspoon lemon pepper, reduced sodium
• 2 teaspoons butter
• Lemon wedges

Directions:

1. Coat cutlets well with lemon pepper to taste.
2. In a large nonstick skillet, heat butter to sizzling over medium-high heat.
3. Cook cutlets quickly to brown both sides, turning once, about four minutes total.
4. Serve over a bed of buttered noodles sprinkled with lemon juice and broccoli as a veggie.

WEDNESDAY

Cheesy Carrot Snacks

Ingredients

• 1 cup grated carrots, packed (approx 3 large carrots)
• 1/4 cup water
• 1 cup shredded cheese
• 2 eggs
• 2 tablespoons ground rolled oats
• 1 tablespoon ground flaxseed

Directions

1. Preheat oven to 375.
2. Peel and grate carrots. Place carrots in a microwave dish with 1/4 cup water, cover with paper towel and microwave for three minutes.
3. Drain water completely. After draining, place carrots on paper towel and squeeze out more water. Dry carrots as well as possible.
4. Place rolled oats and ground flaxseed in blender or food processor and grind to flour.
5. Mix dried carrots, oat flour, shredded cheese, and eggs in a bowl.
6. Place spoonfuls of the mixture onto a silicone matt or parchment lined cookie sheet. Use the back of the spoon to flatten each one.
7. Bake for 17-20 minutes until edges brown and crisp.

THURSDAY

Kale Apple Salad

Ingredients:

• 3/4 cup MIRACLE WHIP Dressing
• 1 Tbsp. GREY POUPON Dijon Mustard
• 2 tsp. cider vinegar
• 2 lb. new red potatoes, cut in quarters, cooked & cooled
• 4 cups coarsely chopped kale
• 1/2 cup thinly sliced red onion*
• 2 apples, cored and diced

Directions:

1. Mix dressing, mustard and vinegar until blended.
2. Combine remaining ingredients in large bowl. Add dressing mixture and mix lightly.
3. Refrigerate several hours or until chilled.

FRIDAY

Bacon Mac and Cheese

Ingredients

• 6 slices OSCAR MAYER Naturally Hardwood Smoked Bacon
• 1 box (16 ounces) elbow macaroni
• 1 bag (16 ounces) KRAFT Sharp Cheddar Shredded Cheese
• 2 tablespoons butter
• ½ cup milk

Directions

1. Preheat oven to 400°F.
2. Line baking sheet with foil. Place a cooling rack on baking sheet and lay bacon strips across the cooling rack to cook. This method gets the bacon extra crispy.
3. Bake for 20 minutes until brown and crispy.
4. While bacon is cooking, bring a large pot of water to a boil.
5. Add elbow macaroni and cook for 9-12 minutes until soft.
6. Strain water and immediately add cheese, butter and milk to the hot noodles. Stir until well combined.
7. When bacon is done, chop into bits and mix three-fourths of bacon bits into mac and cheese.
8. Sprinkle remaining bits on top of mac and cheese as garnish to serve.