Broccoli and Cauliflower Salad

I'm always looking for a good side dish to go with a hearty dinner. I absolutely LOVE broccoli salad, but sometimes feel like the large amount of mayonnaise and the red onion bother my stomach. This recipe has a little different dressing, still uses some mayonnaise, but I decided to substitute the red onion with sweet onion. SCORE! The recipe was based on Food Network's Melissa d'Arabian's recipe, I just added a few more ingredients and tweaked it a bit. Absolutely delicious! I hope you enjoy it too! To print recipe, click here:

Ingredients:

2-3 slices bacon, cut into small pieces, cooked

1 1/2 cups broccoli, cut into small florets

1 1/2 cups cauliflower, cut into small florets

1/4 sweet onion, chopped

1 large carrot, shredded (about 1 cup)

2 tablespoons sugar

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

2 tablespoons vegetable oil

1/4 cup mayonnaise

1/2 teaspoon Old Bay seasoning

Salt and pepper to taste

1/2 cup shredded cheddar cheese

Directions:

1) Cook bacon until nice and crispy. Once cooked, set aside on a paper towel lined plate to drain grease.

2) In a small bowl, whisk together the sugar, vinegar and Dijon mustard.  Add the vegetable oil and whisk. Then mix in the mayonnaise and Old Bay seasoning. Whisk well. Finally, season with salt and pepper.

3) Place the broccoli, cauliflower, onion, carrot and bacon into a large bowl. Toss well.

4) Pour the dressing over the vegetable mix and toss. Finally, add the shredded cheddar and mix well.

5) Chill for about 30 minutes before serving. Enjoy!
Copyright © 2014 Kellicipes

Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 306
% Daily Value *
Total Fat 24 g	37 %
Saturated Fat 6 g	30 %
Monounsaturated Fat 9 g
Polyunsaturated Fat 8 g
Trans Fat 0 g
Cholesterol 27 mg	9 %
Sodium 501 mg	21 %
Potassium 370 mg	11 %
Total Carbohydrate 15 g	5 %
Dietary Fiber 3 g	11 %
Sugars 10 g
Protein 8 g	15 %
Vitamin A	74 %
Vitamin C	82 %
Calcium	16 %
Iron	4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Super Easy Pasta Salad

This is such an easy lunch or dinner to whip up and you can really let your imagination go with the ingredients. Our favorite is to use vegetable rotini pasta, cooked chicken, chickpeas, a veggy mix of some sort, italian dressing and parmesan cheese. Here's how it goes, to print the recipe, click here: Super Easy Pasta Salad

Ingredients:

1 box of vegetable rotini pasta

1 can of chickpeas, drained

1 bag of frozen steamfresh vegetables (we used Birds Eye Steamfresh Asian Medley)

1 small can sliced black olives

2-3 boneless chicken breasts, cooked and cubed

About 1 1/2 cups of Fat Free or Lite Italian dressing (regular Italian has too much oil)

1 cup grated parmesan cheese or cheese of your choice

Directions:

1) Season chicken breasts and cook on a non-stick medium sized pan, about 4-5 minutes per side until no longer pink in the middle. Remove from pan, cut into 1 inch cubes and set aside.

2) Cook pasta according to package, drain and return to large pot.

3) Microwave the frozen vegetables and drain the chickpeas and olives. Once vegetables are cooked, add them, the chickpeas, olives and cubed chicken to the pasta. Mix well.

4) Add the italian dressing...use as much or as little as you like. Toss well.

5) Add the parmesan cheese or your choice of cheese and mix well. Serve and Enjoy, it's that simple!

utrition Facts
Servings 8.0
Amount Per Serving
Calories 450
% Daily Value *
Total Fat 9 g	13 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 63 g	21 %
Sodium 610 mg	25 %
Potassium 329 mg	9 %
Total Carbohydrate 56 g	19 %
Dietary Fiber 6 g	22 %
Sugars 4 g
Protein 37 g	75 %
Vitamin A	0 %
Vitamin C	22 %
Calcium	2 %
Iron	104 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

Chicken Vegetable Pasta Salad

Chicken Vegetable Pasta Salad

This is not a gourmet dish, but super easy and yummy! I would make this many times during the summer when I was life-guarding. It was quick and convenient to take to work. I normally use ingredients I have on hand, so you can change it up and it still tastes great. Yesterday, I had Schwan's Mini Bow Tie Pasta and Vegetable Blend in the freezer, so I used about a half of the bag and added some Halloween shaped pasta that I had purchased from Target on clearance.

Ingredients:

-1/2 bag of Schwan's Mini Bow Tie Pasta and Vegetable Blend 

-1 1/2 cup of uncooked pasta shapes (you can use shapes, rotini, small shells, etc.)

If you don't have theSchwan's Mini Bow Tie Pasta and Vegetable Blend  , you can use about a 1 1/2 cups of any frozen vegetable blend of your choice and 2 cups of uncooked pasta shapes.

-2 chicken breasts

-1/2 cup Mayo or Miracle Whip

-1/2 packet of dry Ranch seasoning mix

-Mozzarella cheese cubes

-Green olives

-Salt and Pepper

Directions:

1. Cook frozen vegetables and pasta according to package. Drain and set aside.

2. Season chicken breasts with salt and pepper if desired. Cook on stove top until fully cooked throughout, about 4-5 minutes per side. Cut into cubes.

3. Mix cooked pasta and vegetables in a large bowl, add Mayo or Miracle Whip and half a packet of Ranch seasoning mix. Mix together well.

4. Add mozzarella cheese cubes and sliced green olives if desired (I always have to have cheese in my food and I love the flavor of green olives!)

5. Refrigerate for at least an hour before serving.

Copyright © 2013 Kellicipes

Kelly's Taco Salad

Makes 1 Serving (adjust ingredient amounts if making for more)

Ingredients 

- 1 cup Raw Spinach

- 1 cup Iceburg lettuce or Romaine

- 1/4 cup chopped Tomatoes

- 1/4 cup chopped Green Peppers

- 1/4 cup or less chopped Onions (your preference)

- 1/4 cup chopped Avocado

- 1/4 cup Reduced Fat Mexican Cheese Blend Shredded Cheese

- 1/4 cup Cooked Taco Meat

- 2 tbs Reduced Fat Light Catalina Dressing  (Kraft)

- 3 Kirkland Tortilla Chip Strips, crumbled (or chips of your choice)

Directions

Mix your Spinach and lettuce together, lay on plate or medium sized bowl. Add the chopped tomatoes, green peppers, onions, avocado on top of the greens. Sprinkle the Reduced Fat Mexican Cheese over the vegetables and then in a separate container, heat up the taco meat in the microwave for about 20-30 seconds. Pour the meat over the cheese and veggies, drizzle the Reduced Fat Light Catalina Dressing (or dressing of your choice) over the whole salad. Finalize the salad by crumbling 3 Tortilla Chips over top and ENJOY!!!

Copyright © 2013 Kellicipes