I am on the countdown- 6 more days of students and 1 teacher workday!!! I LOVE summer! I especially love all of the fresh fruits and vegetables! Here is a great slaw recipe if you are tired of traditional slaw. It is sweet and crunchy, a favorite combination of mine! Enjoy :)
Strawberry Apple Slaw
Ingredients:
3 Cups Cabbage, shredded
1 Red Bell Pepper, thinly chopped
1 Apple, thinly chopped
8 to 10 Large Strawberries, chopped
1/4 Cup Red Onion, finely diced
3/8 Cup Vinegar & Oil Fruit Based Salad Dressing (E.g. raspberry vinaigrette, strawberry balsamic, etc.)
1/8 Cup Honey
Juice of 1/2 a Lime
1/2 Cup LaChoy Rice Noodles (the crunchy, salad topping kind)
In a large bowl, mix together cabbage, pepper, apple, strawberries, and onion. In a separate bowl, mix together salad dressing, honey and juice of 1/2 a lime. Pour over salad and mix gently. Serve immediately or refrigerate until ready to serve. Immediately before serving mix in the LaChoy rice noodles. Serves 6 to 8.
I've posted a lot about a little bit of dip, but it always seems like we have a tablespoon or two left in the containter and I can't throw it out. I made these potatoes the other night and they were E.A.S.Y. There are only 3 ingredients! They would be great with bbq chicken or ribs this summer. Once again, I ate them cold for lunch the next two days (I am a traveling teacher and I have to eat lunch in my car). They were still great! Enjoy!
Weeknight Potatoes
Ingredients:
6 Small Baked Potatoes
3 TBSP Dip (I used French Onion, but Ranch, Dill, Spinach or Bacon would work just as well)
1 Cup Shredded Cheese (I used Colby)
1. Thoroughly wash potatoes (you're going to keep the skin on so this is important). Cut off the ends and cook in the microwave for about ten minutes until soft. I usually check at 5 minutes, and 7 minutes to make sure they're not finished yet. You don't want your potatoes exploding!
2. When potatoes have cooled, slice into thin slices. Pour into a bowl. Mix in cheese and dip. Spray a large skillet with non-stick spray. Spread potato mixture into the skillet. Broil on high for 8 to 10 minutes until cheese is melted and bubbly (keep an eye on them, you don't want to burn them). Serves 5 to 6
I love the dessert cups they sell for strawberry shortcake, but it seems we always run out of strawberries before we finish the cakes. This past weekend, I took our leftover dessert cups and make sorbet sandwiches out of them for Celia and Charlie. They were beautiful and delightfully tasty and messy: a perfect dessert combination! This would work even if your cakes are a little stale! You can make them ahead and freeze them for a party or a children's play date.
Sorbet Sandwiches
Ingredients:
Dessert Cups
Sorbet or Ice Cream
Scoop one big ball of sorbet or ice cream into the center of the dessert cup. Place other dessert cup on top. Cut through the middle to make two ice cream sandwiches. We sprinkled sprinkles on top to make them even fancier :) Enjoy!
I love zucchini! Celia, Charlie, and Andy- not as much. However, it is my goal in life (while this seems like a strange goal, it's true!) to get my family to eat as many fruits and vegetables as possible. I strictly stick to the 5 to 9 a day rule and try to sneak them in as many meals and dishes as possible. Last night for dinner I made these Zucchini Pancakes as a side dish. I loved them! In fact I ate them cold for lunch the next 2 days. Charlie and Celia did not like them as much, but Celia did eat the batter before I cooked them and Charlie was impressed that they were green. I think in general, it is an adult recipe, at least for our family. They would be great served with Tzatziki sauce.
Zucchini Pancakes
Ingredients:
1 Small to Medium Zucchini
1/2 Cup Cooked Oatmeal (I used plain, but I think Apple Cinnamon would taste okay too)
1 TBSP French Onion Dip I(if you don't have this, use salad dressing)
1 Egg
1/3 Cup Chopped Green Peppers
2/3 Cup Flour
1/2 Tsp Sea Salt
1/2 Tsp Curry Powder
1. Cook oatmeal in microwave following oatmeal directions.
2.. Chop Zucchini into large chunks. Put into Magic Bullet, blender or food processor with dip, egg and green pepper. Blend until at least semi-smooth. Small bits of pepper or zucchini are okay.
3. In a bowl, mix together zucchini mixture, oatmeal, flour, sea salt and curry powder.
4. Heat a large skillet to med-high. To cook mine, I used 2 TBSP of coconut oil, but olive oil would work as well. When oil is hot, add scoops of batter to the pan. Cook on each side 1 to 2 minutes until lightly browned. Add more oil as needed. Makes 10 - 12 pancakes.
