This is an excellent dish to take for a potluck. It receives lots of compliments and there isn’t anything left to take home!
1 head iceberg lettuce
1 c shredded carrots
1 medium green pepper, chopped
1 medium cucumber, chopped
1 c cauliflower, chopped
1/2 c red onion, diced
1 – 10 oz pkg frozen peas
1 1/2 c mayonnaise
2 T white sugar
1 pkg (2 c) shredded cheddar cheese
12 slices crisp bacon, crumbled
Cook bacon until crispy and set aside. In a large clear bowl (trifle dish works well), layer first 7 ingredients as listed. Combine Mayonnaise & sugar and spread evenly over top of salad. Sprinkle cheese and then crumbled bacon over top of Mayonnaise mixture. Cover and chill approximately 24 hours. Toss Salad before serving.
1 boneless chicken breast, diced
1 cup rice
2 cups water
1 cup frozen peas & carrots
1/4 of a medium onion, diced
1 Tbsp extra virgin olive oil
soy sauce, to taste
sesame oil, to taste (optional)
Cook rice (I used my microwave rice cooker) and set aside. Pour oil into skillet and saute diced chicken until cooked through. When chicken is cooked through add diced onion and cook until translucent. Crack in egg into skillet and scramble with chicken and onion. Add peas & carrots and cook until completely thawed and warmed through. Add rice to skillet and toss with all ingredients then add the soy sauce and toss and then the sesame oil and toss. Serve immediately. Serves 4.
- 4 – 32 oz chicken broth
Great way to use up fresh veggies!
- 1 – 15 oz tomato sauce
- 1 stick butter
- ½ onion, diced
- ½ c celery, diced
- 1 ½ c carrots, diced
- 1 small zucchini, diced
- ¾ c cauliflower, chopped
- 1 ½ c broccoli, chopped
- 2 medium potatoes, diced
- 2 c green beans, chopped
- 2 ears of corn, removed from cob
- 2 c small sea shell pasta
The remaining ingredients
- Couple pinches of salt
- Pepper, to taste
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
In a large pot, melt butter. Cook onions, celery and carrots until onions are translucent. Add chicken broth & remaining veggies (zucchini, cauliflower, broccoli, potatoes, green beans & corn) and stir well. Add salt, pepper, soy sauce, Worcestershire & tomato sauce and stir well. Simmer on medium-low heat for approximately 45 minutes, stirring occasionally.
Lastly, add pasta and continue to simmer about 15 minutes longer until pasta is al dente.
*This makes a LOT of soup (approximately 18 servings). Great to freeze for easy, quick future meals.
*This could easily be adapted to suit your tastes with or without any of the veggies I’ve used or those of your own choosing. I’ve used all fresh veggies but you could substitute frozen or canned, if needed. Also, you could add chicken or beef to make it an even hardier meal. To make it a ‘true’ vegetarian meal – use vegetable broth instead of chicken broth.
Dice celery, onion & carrots and saute in butter
Dice zucchini, cauliflower & broccoli
Peel & dice potatoes and chop fresh green beans
Cut corn kernels off of two ears of corn
Add all ingredients to soup pot and simmer for approximately 1 hour
Add sea shell pasta the last 15 minutes of simmering
Plenty left to freeze for future use!