Slow Cooker Eye of Round Roast

1 frozen eye of round roast
1 bag frozen yellow squash
1/4 c Worchestershire sauce
3 tbs port
2 onions, quartered
3 tbs crushed garlic
3 tbs Montreal steak seasonings

Throw all the ingredients in the slow cooker and cook on low.

Spent Grain Bread

3 c whole wheat flour
3 c spent grains, processed
1 c nut flour (pecans or almonds)
2 tsp salt
2 tsp yeast
1/4 c honey
1/4 c brown sugar
1/4 c olive oil
1 egg, beaten
1/2 c almond milk

Followed directions from here:
http://www.beeratjoes.com/index.php/beer-dinners/spent-grain-beer-bread/

Had to add more flour to get it dry enough to form a ball.  Also allowed a second rise, about 1.5-2 hours.  Scored the tops, but might not do that next time.

This was fantastic!  I can't believe I finally made bread that wasn't dense as granite!

Chipotle Orange Barbecue Shortribs

Adapted from here.

1/2 c ketchup
1/4 c apple cider vinegar
2 tbs ginger
2 tbs garlic
1/8 c tamari
1/8 c Worchestershire sauce
3 tbs brown sugar
2 chipotle chilis
Juice and zest of 1 orange
4 Beef short ribs (1/2 a costco package)

Place ribs in bottom of slow cooker.  Mix up sauce ingredients.  I do this right in the liquid measuring cup, then stir with a fork.  Pour over ribs and cook on low for 7-9 hours.  If you haven't got quite as long, cook on high for an hour, then switch to low. for 5-6 hours.

These were great!  The sauce wasn't as thick as many commercially available barbaecue sauces, nor very spicy.

Healthy, Tasty Banana Bread

1 c nut flout
1/2 c whole wheat
1/2 c oat flour
1/4 c flax seed meal
1 tsp baking powder
Nutmeg and allspice to taste (about 1 tsp each)
1/2 tsp salt
1/2 c oil
3 eggs
1/2 c brown sugar
1 tsp vanilla extract


Mix all the dry ingredients in a bowl.  Beat eggs for about 2 minutes, then mix in sugar, oil, and vanilla extract.  Beat for a few minutes, then mix in bananas and dry ingredients.  Bake at 350F for 55 minutes.

Moroccan Olives and Lemons

4 chicken breasts
2 preserved lemons, rinds diced
1 c olives
1 can diced tomatoes
1 tbs Ras el Hanout
1 tbs garlic
3 bay leaves.

Season chicken breasts with garlic and salt.  Pan sear in olive oil until cooked through.  Remove and add remaining ingredients.  Cook over medium high heat for about 5-10 minutes.  Remove bay leaves and serve over cous cous or quinoa.

This was fantastic!

Dairy-Free Pancakes

1 c oat flour
1 c white whole wheat flour
1 tsp baking soda
allspice
cinnamon
1/2 tsp salt
1 c almond milk
1/2 c olive oil
2 eggs
1/4 c brown sugar

ix together flours, spices, baking soda, salt.  Set aside.  In another bowl, whip together eggs, almond milk, oil, and sugar.  Mix in the dry ingredients.  Cook on griddle.

Dairy-Free Ranch Dressing

2 tbs dry Ranch mix
1 c olive oil mayo
1 c almond milk
2 tbs white wine vinegar (more to taste or preferred consistency)

Mix this vigourously with a fork.  Add vinegar until its your preferred consistency.

Ranch Dressing Spice Mix

2 tbs Montreal Steak Seasoning
2 tbs dried dill
1 tbs thyme
1 tbs garlic

Mix and store in an airtight jar.

I use this for a dairy free Ranch dressing or dip, which is fantastic.

Spinach in a Hurry (Green Smoothie)

I've been stocking up on healthy, dairy-free snacks in preparation for the arrival of the new baby.  I found several versions of this on Pinterest and had to give it a try.

1 bag frozen spinach
3/4 c peanut butter
1/4 c cocoa powder
1 c almond milk (or more depending on texture)
(3 servings)

Puree until smooth.  I did mine in a food processor, because I thought my hand might vibrate off if I used my trusty old stick blender.  I added most ingredients until it tasted just right, then split it into three jars for the freezer.  They thaw pretty well in just about 30 minutes (about the time it takes me to get lunches packed and everything else ready), then I've got some easy veggies and protein!

Light Split Pea Soup

1 package mixed vegetables (I used the Whole Foods 365 California blend with broccoli, cauliflower, and carrots)
1 c precooked turkey bacon
1 c caramelized onions
2 c dried split peas, rinsed
2 tbs dried thyme
2 bay leaves
2 cans chicken broth
1 c water

Mix all ingredients in the slow cooker, cook on low for 8-10 hours.

Note:  If you're pressed for time but don't have leftover caramelized onions sitting around, you can microwave them with some olive oil and the thyme for 4-5 minutes prior to adding them.  It's not the same exact flavor, but it's still pretty good!

Turkey Bacon in the Oven

I make this nearly every weekend.  The bacon is great with eggs or pancakes, and the leftovers are great in salads or soups throughout the rest of the week.

1 package of turkey bacon

Preheat oven to 325F.  Lay bacon slides on a cookie sheet with rims, or a jelly roll pan, with the sides barely overlapping.  Cook 30-40 minutes, checking often.  Remove when they're as crisp as you like them.  Drain on a wire rack.

Orange and Cardamom Chia Seed Pudding

1 c almond milk
1 tbs vanilla extract
2 tsp sugar substitute (Equal, agave nectar, etc)
pinch salt
1 tsp orange extract
1 tsp ground cardamom
1 tsp vanilla
3 tbs chia seeds

Vanilla Chia Seed Pudding

1 c almond milk
1 tbs vanilla extract
2 tsp sugar substitute (Equal, agave nectar, etc)
pinch salt
1 tsp vanilla
3 tbs chia seeds

Great with berries.

Chocolate Chia Seed Pudding

1 c almond milk
1 tbs vanilla extract
2 tsp sugar substitute (Equal, agave nectar, etc)
pinch salt
2 tbs cocoa powder
1 tsp vanilla
3 tbs chia seeds

Mix together.  I make these in glass jars - start with a fork, then close the lid tightly and shake.  Refrigerate overnight.

Peanut Brittle

This recipe, adapted from Williams Sonoma, worked very well.

1 1/2 cups sugar
3/4 cup light corn syrup
3 Tbs. water
1 tsp. vanilla extract
3 Tbs. unsalted butter
1 tsp. baking soda
1 1/2 cups salted peanuts

Line a cookie sheet with a Silpat liner.
In a pot over medium-high heat, combine the sugar, corn syrup, water and vanilla. Stir until the mixture starts to boil. Cover and boil for 3 minutes. Uncover and brush the inside of the pan with cold water. Cook until a candy thermometer registers 280ºF, 12 to 15 minutes more.
Remove the pan from the heat and add the butter, stirring until it melts. Return the pan to the heat and cook, stirring occasionally, until a candy thermometer registers 300ºF, 7 to 10 minutes.

Working quickly and carefully, remove the pan from the heat and add the baking soda, stirring constantly until incorporated. Stir in the peanuts. Pour the brittle onto the prepared cookie sheet and spread evenly. Let cool, then break into small pieces. Makes 3 to 4 cups.

Bittersweet Chocolate Sauce

1 1/2 c high quality chocolate
¾ c heavy cream
1/3 c 2% milk
6 tbs brown sugar
6 tbs sugar
Mix in sauce pan.  Boil on medium heat, then reduce heat to low.  Cook for 10-15 minutes.  Cool for 10 minutes, save or serve on vanilla ice cream!

Blue Cheese Coleslaw

1 c olive oil mayo
2 tbs apple cider vinegar
1 tsp salt
1 tsp pepper
2 tbs mustard
3 shredded cabbage
1 c blue cheese crumbles


Mix together all bu the lat two ingredients in a bowl briskly with a fork.  With a spatula, stir in the cabbage and blue cheese.  Refrigerate for several hours.

Vegan Chocolate Mousse

1 package soft tofu
10 ounces unsweetened chocolate
1 c agave nectar
1 tsp salt
2 tsp vanilla extract


Puree tofu in food processor.  Melt chocolate over low heat with constant stirring.  Add agave nectar, salt, and vanilla to sugar and stir well.  Process into tofu.  Chill in serving bowls.

Creamy Horseradish Meatloaf

1 lb of the meatloaf base
1 onion, diced
2 tbs garlic
3 tbs creamy style horseradish
¼ sour cream

Carmelize the onions by cooking over medium high heat in olive oil for 30-40 minutes.  Mix all ingredients together.  Shape into a loaf and bake at 350 for 50-60 minutes on a broiler pan (or put aluminim foil on a wire rack on a cooking sheet and perforate it several times).

Increase the amount of horseradish for more kick!

Creamy Mustard Lentils

1 c cooked lentils
1 onion
½ c white wine vinegar
3 tbs mustard
¼ c sour cream

Saute onion for 20 minutes.  Add garlic salt and white wine vinegar.  Mix in mustard and sour cream.  Mix in lentils.  Great with sausages.

Pan Seared Scallops

Thawed a bowl ful of scallops.  Seasoned with pepper and garlic salt.  Heat olive oil on high (8) and cook scallops 2 minutes on either side.
These were fantastic with rice and a little coconut lime dressing.

Warm Quinoa and Spinach salad

½ c cooked quinoa
½ c feta
1 c cooked spinach
2 tbs garlic-y vinaigrette

Mix ingredients.  This was simple.  And fantastic.

Crustless Quiche

My kids fondly call this 'Egg Pie' and love whipping the eggs until they're fluffy.  I make a big batch on the weekends, and have a slice for breakfast on the week days.

8 eggs
1 c milk
1 tbs garlic salt
1 tbs dried tarragon
½ c parmesan

Briskly mix all ingredients except cheese.  Pour into oiled cake pan.  Sprinkle with cheese.  Bake for 25-30 min at 350.

Tilapia in Wasabi Mayo

2 tilapia loins, frozen
½ c mayo
2 tbs wasabi
3 tbs soy sauce
Mix ingredients and spread on fish. Bake at 375 for 45 minutes.

Sauteed Cabbage and Onions

1 head cabbage, sliced
2 onions, diced
3 tbs garlic salt

Saute in olive oil on medium high heat for about 20 minutes. Fantastic with turkey.

Cabbage and Barley Soup

1 head cabbage
2 onions, diced
3 tbs garlic salt
3 can chicken broth
1 c barley

Saute onion, cabbage, and garlic in olive oil until soft.  Add broth and barley.  Simmer at least 30 minutes. Very hearty, filling, and great comfort food.

Slow Cooker Mushroom Steak

Super easy, very few ingredients, and fantastic to come home to.


1 ½ pounds flank steak
1 can cream of mushroom soup
3 tbs montreal steak seasoning
1 tbs garlic salt
¼ c red cooking wine

Put thawed steak in the bottom of the slow cooker.  Sprinkle with seasonings.  Smear can of cream of mushroom soup over the top, then dump on red wine.  Cook 6 hours on high.

Quick Moroccan Chicken with Olives

Olive oil
1 onion, diced
2tbs lemon juice
1 ½ tsp garam masala
1 tsp paprika
2 tbs garlic salt
2 chicken breasts
1 can chicken broth
1 c Greek cracked green olives

Saute onion for 5-7 minutes, until brown around edges.  Add spices and cook another minute.  Salt and pepper the chicken then add to pot.  Stir to cover.  Stir in broth and olives and cook until done, through, 10-12 mins.  Stir in lemon juice and serve.

Cherry and Blue Cheese Meatloaf

This is a family favorite!


1 lb of burger base
½ c dried cherries
½ c blue cheese

Place a metal rack on a rimmed baking sheet.  Place a sheet of tinfoil over it and pucture several times with a fork.  Mix ingredients by hand, then form into a round loaf.  Bake at 375F for 55-65 minutes.

Middle Eastern Burgers

These are inspired by a recipe I found here, as well as one in the America’s Test kitchen 30 minute suppers fall 2010 issue. These are simplified to just a few ingredients, to make them easier for a weeknight. 



1 lb of burger base
3 tbs zatar seasoning
1 tbs cumin

Form into patties.  Grill.  Served with hummus mixed with a little ketchup.  Tasty!

Burger/Meatloaf Base

I often mix this together to punch up the taste and texture of ground turkey, while making the ground beef a little healthier.  The oats help the whole things stick together, whether for burgers, meatloaf, or meatballs.

1 lb ground beef
1 lb ground turkey
1 tbs garlic salt
2 eggs
¼ c processed oats
2 tbs beef demi glace


Whip eggs with a fork. Mix in the rest of the ingredients by hand. It's squishy, but it's the best way to get it done!

Sage Barley Salad

1 c uncooked barley
1 can chicken broth
1 tbs dried sage
½ c dried cranberries
1 tbs apple cider vinegar

Mix barley, sage, and chicken broth in rice cooker and turn on.  When done, toss with cranberries and apple cider vinegar.

Tilapia Caddy Ganty

This is a traditional recipe from SE Alaska, but I now use this on tilapia which is easier to find out here on the East Coast.

4 tilapia filets, frozen
½ c mayo
½ c sour cream
2 tbs dried dill
1 tsp paprika
1 tbs garlic salt


Put frozen filets in a baking dish and coat with may mixture. Bake for 30-40 minutes at 350F. Great with peas and wild rice.

Spinach Dip

1 package frozen spinach, thawed
1 package frozen artichoke hearts, cooked according to directions (I got the Bird’s Eye ones and they were fantastic)
3/4 c non-fat Greek yogurt (I used Fage, or Faye, or however you spell it)
1/2 c parmesan
1/4 c mayo
2 tbs garlic salt

Puree with stick blender.  You can bake it at 200 to heat through, but its not necessary. Good on whole grain crackers, turkey slices, or stuffed into tomatoes.

Fried Eggs with Tomatoes and Soy Sauce

This is a fantastic recipe (adapted from Steamy Kitchen) that tastes very fancy for very little effort.


6 eggs
6 small tomatoes, cut into wedges
Handful of chives, cut into 1” pieces
¼ c tamari
1 packet equal
2 tbs rice vinegar
2 tbs black vinegar
2 tbs garlic salt

Fry eggs with garlic salt.  Drain and set aside.  Add tomatoes and chives, cook until tomatoes are just softened.  Remove from heat.  Add vinegar, tamari, and equal, mix and heat through.  Serve.

Fast Broccoli Cheese Soup

1 bag frozen broccol
1 can chicken broth
½ onion, diced
I c velveeta, cubed
Salt and pepper to taste
Saute onion for 5 minutes in stewpot.  Microwave broccoli for 3 minutes to soften.  Add broth, broccoli, and velveeta to pot, cover, and turn to medium high. Heat until melted through, blend with stick blender to desired consistency.

Sun Dried Tomato Mayo

1 c mayo
¼ c sundried tomatoes, from a jar (365 brand) but drained

Process the sundried tomatoes.  Add the mayo and process again.

Great on tilapia or halibut. Also fantastic in turkey sandwiches!

Nut and Grain Pancakes

This is my regular, go to recipe for healthy pancakes. The kids prefer them without the crunchy nuts, but I think that's my favorite part. I often make a double batch, and freeze the left overs for weekday breakfasts.


1 c white whole wheat flour
1 c oatmeal
1 c pecans or walnuts (whatever I have on hand)
(I grind the oatmeal and nuts in my food processor. You could use nut flour and oat flour if you have them on hand)
1 tbs baking soda
1/2 tsp salt
1 c milk
1 c sour cream
1/4 c vegetable oil
1 egg
1 tbs lemon juice
1 tbs vanilla


Heat up the griddle. Mix all dry ingredients in one bowl, and wet ingredients in another. Combine, mixing until everything is moist. Cook on the griddle, flipping when bubbles are evident.

Salmon Quinoa Cakes

2 c cooked quinoa
2 eggs, beaten
1 tbs garlic salt
1 can sockeye salmon (365 brand)
¼ c mayo


Mix all ingredients thoroughly. Shape into patties. Bake at 425 on parchment paper lined baking sheet for 20 minutes, flipping at 10 minutes.   These were fantastic.  I should try them with crab!

Homemade Healthy Granola

2 c oats
1 c chopped pecans
1 c chopped cashews
¼ c sunflower seeds
½ tbs wheat germ
1 tbs flax seeds
¼ tsp salt
½ tbs cinnamon
2 tbs vegetable oil
¼ c agave nectar


Preheat oven to 325 degrees.  Mix dry ingredients.  In a separate bowl, mix oil and agave nectar, then pour over dry ingredients.  Spread granola on parchment paper on a baking sheet.  Bake for 30-45 minutes, stirring occasionally.   Remove from oven.  Break up large clumps with a wooden and allow to cool.

Quick Tomatillo Cream Sauce

1 onion, diced
1 lb diced tomatillos
2 tbs garlic salt
1 tbs oregano
1 c sour cream

Saute onions in large saucepan over medium high heat until soft.  Add tomatillos and garlic salt.  Cook until thickened, puree with stick blender.  Add 1 c sour cream. Great on chicken or turkey, or as a dip.

Lemon Curd

I've made this many times, and it's always a huge hit. It's great on bread or scones, and even on ice cream. It's from Dorie Greenspan's baking book.



1 ¼ c sugar
6 tbs cut into 6 pieces
1 large egg
6 large egg yolks
Juice of 4 lemons
Lemon zest

Mix all ingredients in a sauce pan and mix together until well moistened.  Put on medium low heat and cook, stirring constantly, until moisture thickens.  It’s done when you can draw a line in the bottom and the mixture doesn’t flow back into it.  Remove pan from heat and scrape into a heatproof jar.

Banana Nut Bread

1 c white whole wheat flour
2 c oats
1 tsp baking soda
1 tsp baking powder1/4 ts salt
½ c brown sugar
2 large eggs
½ tsp lemon juice
¾ c walnuts, chopped
1 tsp allspice
1 c mashed bananas
½ stick of butter
¼ c sour cream
1 ½ tsp vanilla

Mix together oats, flour, baking soda, baking powder, and allspice in a bowl.  In a mixer, whisk together butter and sour cream until fluffy.  Slowly add sugar until well blended.  Add eggs 1 at a time.  Beat in mashed bananas, lemon juice, and vanilla.  Mix in flour mixture and walnuts.  Bake in greased loaf pan at 350F for 1 hour 5 mins.

Park City Chicken

Adapted from Rachael Ray
3-4 chicken breasts, cut into bite size pieces
2 tbs McCormick’s Smokehouse maple
½ tsp chipotle powder
1 tsp cumin
1 onion, diced
2 tbs agave nectar
1 cup cashews

Cook chicken in oil with seasoning on medium high heat. Served with veggies.

Honey Nut Scones

Adapted from Dorie Greenspan’s Baking; From my home to Yours (p31)
½ egg
1 tbs honey
2 tbs 2% milk
2 tbs evap milk
1 c white whole wheat
1 tsp baking powder
1/8 tsp baking soda
Pinch of salt
½ stick cold butter, cut into small pieces
¼ c chopped walnuts
Splash of vanilla

Mix eggs, milks, vanilla, and honey in a small bowl.
Mix dry ingredients in a separate, large bowl.  Work butter in gently, with fingertips, until pieces are smaller than a pea.  Gently mix in wet ingredients, then chopped nuts with only a few turns of a spatula.  Gently form dough into ball on a floured surface.Flatted into a thick circle,  Cut into 6 wedges.  Transfer to parchment paper, and bake for 20 minutes at 400F.

These turned out really well.  I think I’ll try more scones!

Berry Sauce

Great on ice cream or pavlova!
Several pints of fresh berries
¼-1/2 c sugar
1 tbs lemon juice

Heat together in medium saucepan over medium low heat until soft, about 10-15 mins. Puree with a stick blender if necessary.

Pavlova

1 1/2 teaspoons pure vanilla extract
6 packets Equal
6 egg whites
Sauce or Filling Directions
Beat egg whites with electric mixer on medium speed.  Add vanilla, then add sugar slowly.  Increase speed to high until soft peaks form.  Use either a bag or a spoon to arrange on a cookie sheet lined with parchment paper.  Bake at 275F until edges are slightly browned, about 1 hour.

Slow Cooker Applesauce

7-8 apples
1 tbs lemon juice
4 tbs brown sugar
1/4 c water or apple juice.

Peel and core the apples.  Cut into wedges, and then layer ingredients into slow cooker.  Cook on low for several hours.

Kiss your M&M Buttons

These were easy, cute, and done almost entirely by the kids.  I was only required to operate the oven and hot pads!  And, in the 3rd trimester of #3, that's a good thing.

Also, they were a huge hit at the school party, and used ingredients entirely from the pantry.

Square pretzels
Hershey's Kisses (we had a variety from a trip to the store in Hershey, PA.  The Aero ones didn't work very well)
Holiday-themed M&Ms

Line a baking sheets with parchment paper or Silpat.  Preheat oven to 175F.  Line up pretzels, put a Hershey's kiss on each one.  Put in oven for 4-5 minutes, until kisses are glossy and soft.  Take out and gently press a M&M to the top.

Peanut Butter Chocolate Granola Bars

4 c rolled oats
1 c peanut butter
2 tbs flax seeds
1/2 c cashews
1 c flaked coconut
6 ounches chopped dark chocolate
1/2 c agave nectar

Mix oats, flax seeds, coocnut, and cashews.  Mix in melted peanut butter and agave nectar.  Add chocolate.

Put in greased baking dish.  Bake at 350 for 20 minutes.

Got the idea from here.

Easy Thai Curry Vegetable Soup

1 bag frozen peas
1 bag frozen mixed vegetable
1 can coconut milk
2-3 c water
2 tbs red curry paste
1 tsp fish sauce
1 tbs chopped lemon grass
1 tbs lime juice
1 tbs ginger

Bring to a rolling boil.  Simmer for 20-30 minutes.  Add sri racha to taste, then serve.

Garden Vegetable Soup (sans garden)

I love the fresh tasting, tomato based garden vegetable soup, but never manage to garden well.  Longing for a bit of sun, I thought I'd try this from frozen and canned ingredients.  It still had the bright, fresh taste that I was looking for!

1 can crushed tomatoes
1 onion
2 tbs garlic
1 bag frozen peas
1 can chicken broth
1 c diced carrots
2 c water
2 tbs thyme
2 bay leaves
1 c parmesan

Saute the onions and garlic lightly (~4 minutes) over medium heat.  Add the rest of the ingredients and simmer at least 20 minutes.  Remove bay leaves before serving.  Puree slightly with a stick blender if you'd like a thicker, more velvety soup.  Great with a slick of turkey and a bowl full of green beans.

Cheddar Dijon Pork

2 pork chops, cut into bite sized pieces
1 onion, diced
2 tbs garlic
1 tbs thyme
1 tbs dill
1/2 c Greek yogurt
1/2 c shredded cheddar
heaping spoonful Dijon mustard

Cook the onions and pork in the spices.  In the last few minutes, add the rest of the ingredients.

Would also be really good with chicken.

Lemon Tapenade Chicken

Most if this week's recipes come from a Canadian Living cookbook that DH picked up for me while he was in Toronto.  This recipe can also be found here, on their website.

1 onions, chopped
2-3 chicken breasts
1 tbs garlic powder, cumin, pepper, dried oregano, ground cumin
2 bay leaves
1 can chicken stock
Juice of 1 lemon (~2 tbs)
I packet Equal (or sugar)
1 tbs tomato paste
1/2 c pitted olives or 1/3 c tapenade

Brown onions and chicken in olive oil, adding garlic, cumin, bay leaves, and pepper.  Cook about 15 minutes.  Add chicken broth, lemon juice, tomato paste, and sugar.  Cook another 15 minutes.  Add olives and heat through.  Served with green beans and quinoa.

This was a great, tasty chicken and onions dinner.  We enjoyed it on a January weeknight while watching the first half of Star Wars with the kids.

Chipotle Chili

2 cups cooked ground beef
1/2 c cooked onions
2 cans beans - I usually have at least one of black beans, then whatever else is on hand.
1 large can crushed tomatoes
1 can tomato paste
1 can corn - you can also use frozen, but I've had great luck with the crispiness of the canned
1 can chicken broth
1 can olives
1-2 canned chipotle, diced
Salt and pepper, to taste

If you don't have cooked beef and onions on hand, you can brown them first in a stock pot.  Then add the rest of the ingredients.  Drain and rinse the beans well before adding them.  This can decrease their famous, gastroenterological side effect.  Also, I often let the kids practice cutting up olives with butter knives.  Whole olives are rather conspicuous in the chili, and the kids love to help.

If you've got with the stock pot, just heat through and simmer until you're ready to eat.  I often stick mine in the slow cooker on low for 5-8 hours.  Then toss together a quick lettuce and Ranch dressing salad... and dinner is ready!

California Salad

Turkey Cubes or leftover chicken
Crumbled Goat cheese
Dried blueberries (or cranberries)
Pecans
Honey Mustard Dressing
2 c shredded lettuce

Occasionally, while shopping, my kids have meltdowns.  Even if you don't have kids of your own, you've probably seen it.  Laying in the cart, crying, or screaming, sometimes laying on the floor in that completely unselfconscious way.  Often, this is because they're hungry or tired.  I often try to carry the spare granola bar, or bag of nuts.  But sometimes we visit the Target Cafe.  And, I was surprised when I found a salad that I loved!  I was starting to look for excuses to eat there.  Then, I wised up and realized that I could make it in about 5 minutes at home.

Bacon Turkey Salad

Turkey Cubes
Crumbled turkey bacon
Grated cheddar
Diced tomatoes (or cherry tomatoes to save the cutting)
Ranch dressing
2 c shredded lettuce

Quick Taco Salad

Leftover taco filling
Tomatoes
Grated cheddar
1/2 c salsa + 1/2 c sour cream (or ranch dressing)
2 c shredded lettuce

Quick Greek Salad

Feta
Leftover chicken or turkey
Tomatoes
Pecans
Parmesan Garlic Dressing
2 cups shredded lettuce
pitted Greek olives

Quick Cobb Salad

1 boiled egg
Crumbled turkey bacon
tomato
Blue Cheese
Vinaigrette - usually Newman's Parmesan Garlic, but whatever is handy

2 c lettuce

First Fondue

2 c shredded cheddar
1/4 c sparkling apple cider
1/2 tsp nutmeg

Put in the Little Dipper slow cooker for ~30 minutes.  Served with grapes, apples, sausages, and sourdough bread.  Yummy!

Cinnamon Butter

One stick of butter, room temperature
1 tsp sugar or Equal
2 tbs cinnamon

Mix well with a fork.  You can roll this in plastic wrap, to give it a stick shape.  I prefer to just scrape it into a wide mouth jar and use liberally on toast.