This week’s recipes from TheSuburbanMom.com.
- 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
- 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.
- 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.
- Give the salad another good stir before serving.
- 4 pork cutlets, 4 ounces, 1/4-inch thick
- 1 teaspoon lemon pepper, reduced sodium
- 2 teaspoons butter
- Lemon wedges
- Coat cutlets well with lemon pepper to taste.
- In a large nonstick skillet, heat butter to sizzling over medium-high heat.
- Cook cutlets quickly to brown both sides, turning once, about four minutes total.
- Serve over a bed of buttered noodles sprinkled with lemon juice and broccoli as a veggie.
- 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
- Preheat oven to 375.
- Peel and grate carrots. Place carrots in a microwave dish with 1/4 cup water, cover with paper towel and microwave for three minutes.
- Drain water completely. After draining, place carrots on paper towel and squeeze out more water. Dry carrots as well as possible.
- Place rolled oats and ground flaxseed in blender or food processor and grind to flour.
- Mix dried carrots, oat flour, shredded cheese, and eggs in a bowl.
- Place spoonfuls of the mixture onto a silicone matt or parchment lined cookie sheet. Use the back of the spoon to flatten each one.
- Bake for 17-20 minutes until edges brown and crisp.
- 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
- Mix dressing, mustard and vinegar until blended.
- Combine remaining ingredients in large bowl. Add dressing mixture and mix lightly.
- Refrigerate several hours or until chilled.
- 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
- Preheat oven to 400°F.
- 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.
- Bake for 20 minutes until brown and crispy.
- While bacon is cooking, bring a large pot of water to a boil.
- Add elbow macaroni and cook for 9-12 minutes until soft.
- Strain water and immediately add cheese, butter and milk to the hot noodles. Stir until well combined.
- When bacon is done, chop into bits and mix three-fourths of bacon bits into mac and cheese.
- Sprinkle remaining bits on top of mac and cheese as garnish to serve.