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Romaine Salad with Tomatoes and Bacon

Total Time: 10 minutes

4 slices bacon (I used real bacon bits)
1 head romaine lettuce, cut into strips (6 cups)
1 c grape tomatoes, halved
4 scallions, sliced (green onions)
4-6 Tbsp Caesar Dressing (I used Greek)

1. In a skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel lined plate. Break into pieces when cool.
2. In a large bowl, toss the lettuce, tomatoes, scallions and bacon with dressing.

From Real simple magazine May 2010

Ken's rating: *****
Chalsea's rating: *****
Go figure, Ken gives a five. BACON. I think it's funny that there are recipes for salads, because after I finish following it, I realize it's something I would normally throw together anyway. Haha.



BLT Bread Salad

6 oz French bread baguette, cut into 1/2 inch cubes
Sooking spray
4 slices hickory-smoked bacon
1 Tbsp olive oil
1/4 c red wine vinegar
1/4 tsp pepper
1/8 tsp salt
6 c torn romaine lettuce
1 1/2 # plum tomatoes, cut into wedges
3 green onions, thinly sliced
1/2 c crumbled feta cheese

1. Preheat oven to 350.
2. Layer bread on a baking sheet; coat with cooking spray/ Bake at 350 for 18 minutes, or until toasted.
3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 Tbsp drippings in pan. Cut bacon into 1/2 inch pieces. Stir oil into bacon drippings in pan; remove from heat. Stir in vinegar, pepper, and salt.
4. Combine lettuce, tomatoes, and onions in a large bowl; drizzle with vinaigrette. Add bread; toss well to coat. Sprinkle with bacon and cheese.

From Cooking Light magazine June 2010

Ken's Rating: *****
Chalsea's Rating: *****
Bacon for Ken, Feta for me...couldn't get better. :)



Smoked Turkey-Cream Cheese Bagel Sandwiches

2 Tbsp garden vegetable cream cheese
4 whole wheat bagels (I used sesame bagels)
4 curly leaf lettuce leaves
4 slices smoked deli ham
4 ounces sliced smoked deli turkey
2 oz Havarti cheese, thinly sliced (I don't like havarti, so I used swiss cheese)
2 thin slices red onion
4 slices ripe tomato
1/4 ripe avocado, cut into 4 thin slices

Split each bagel in half. Spread bottom halves with cream cheese.
Place lettuce leaves over spread; layer ham, turkey, and cheese on lettuce. Separate onion slices into rings, and divide evenly among sandwiches. Add tomato and avocado slices. Cover with remaining bagel halves.

From Cooking Light Superfast Suppers

Ken's Rating: *****
Chalsea's Rating: *****
I served this with a fresh fruit salad. Yummo.



Southwest Chicken Wraps

1/2 c dairy sour cream
2 Tbsp guacamole
4 10-inch dried tomato, spinach, or plain flour tortillas
2 (5.5 oz) pkg Southwestern-flavored refrigerated cooked chicken breast strips
2 roma tomatoes, sliced
2 c shredded lettuce

1. In a small bowl, stir together the sour cream and the guacamole. Divide sour cream mixture among the tortillas, spreading it over one side of each tortilla.
2. Divide cooked chicken, tomato, and lettuce among tortillas. Roll up.

From Better Homes and Gardens New Cookbook

Ken's Rating: *****
Chalsea's Rating: *****



Meatball and Vegetable Stew

1 (16-18 oz) package frozen cooked meatballs
1/2 of a 16-0z pkg (about 2 cups) frozen mixed vegetables
1 (14.5 oz) can diced tomatoes with onion and garlic or stewed tomatoes, undrained
1 12-0z jar mushroom gravy
1/3 c water
1 1/2 tsp dried basil, crushed

1. In a 3 1/2 or 4 quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

From Better Homes and Gardens New Cookbook

Ken's rating: ****
Chalsea's rating: ****



Pepper-Lime Chicken

6 skinless, boneless chicken breast halves
1 tsp finely shredded lime peel
1/3 cup lime juice
3 Tbsp cooking oil
1 tsp dried thyme or basil
1/2 tsp pepper
1/4 tsp salt
2 cloves garlic
Salsa
Lime wedges

1. Place chicken breast halves in a plastic bag and set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic. Pour over chicken; seal bag. Marinate in refrigerator for 30 minutes.
2. Preheat broiler. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 6 minutes or until light brown.
3. Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6-8 more minutes or until chicken is no longer pink. If desired, serve with salsa and lime wedges.

From Better Homes and Gardens New Cookbook

Ken's rating: *****
Chalsea's rating: ****1/2

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