Getting Outcomes for Supper– Week of 1/4/21
Today’s recipes from TheSuburbanMom.com.
Cold Broccoli Salad with Bacon
1 lb broccoli, cut into small pieces (raw) 6 slices bacon, cooked and cut into little pieces1 small red onion, diced1/2 cup cranberries1/2 cup sunflower seeds1 cup mayonnaise2 tablespoons sugar2 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 uniformly coated.The secret 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 over night is certainly preferred.Give the salad another excellent stir before serving.
4 pork cutlets, 4 ounces, 1/4-inch thick1 teaspoon lemon pepper, decreased sodium2 teaspoons butterLemon wedges
Coat cutlets well with lemon pepper to taste. In a large nonstick skillet, heat butter to sizzling over medium-high heat. Cook cutlets rapidly to brown both sides, turning as soon as, about 4 minutes amount to. Serve over a bed of buttered noodles sprayed with lemon juice and broccoli as a veggie.
Cheesy Carrot Snacks
1 cup grated carrots, packed (approx 3 large carrots) 1/4 cup water1 cup shredded cheese2 eggs2 tablespoons ground rolled oats1 tablespoon ground flaxseed
Preheat oven to 375. Peel and grate carrots. Location carrots in a microwave dish with 1/4 cup water, cover with paper towel and microwave for three minutes.Drain water completely. After draining pipes, place carrots on paper towel and squeeze out more water. Dry carrots in addition to possible.Place rolled oats and ground flaxseed in mixer or food processor and grind to flour.Mix dried carrots, oat flour, shredded cheese, and eggs in a bowl.Place spoonfuls of the mix onto a silicone matt or parchment lined cookie sheet. Utilize the back of the spoon to flatten each one.Bake for 17-20 minutes up until edges brown and crisp.
Kale Apple Salad
3/4 cup MIRACLE WHIP Dressing1 Tablespoon. GREY POUPON Dijon Mustard2 tsp. cider vinegar2 pound. brand-new red potatoes, cut in quarters, cooked & cooled4 cups coarsely chopped kale1/2 cup very finely sliced red onion * 2 apples, cored and diced
Mix dressing, mustard and vinegar until blended.Combine remaining active ingredients in big bowl. Include dressing mixture and mix lightly.Refrigerate numerous hours or until cooled.
Bacon Mac and Cheese
6 slices OSCAR MAYER Naturally Wood Smoked Bacon1 box (16 ounces) elbow macaroni1 bag (16 ounces) KRAFT Sharp Cheddar Shredded Cheese2 tablespoons butter 1/2 cup milk
Preheat oven to 400 ° F.Line baking sheet with foil. Location a cooling rack on baking sheet and lay bacon strips throughout the cooling rack to cook. This approach gets the bacon additional crispy.Bake for 20 minutes up until brown and crispy.While bacon is cooking, bring a big pot of water to a boil.Add elbow macaroni and cook for 9-12 minutes till soft.Strain water and immediately include cheese, butter and milk to the hot noodles. Stir up 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.