Broccoli Slaw

Okay, so here is one that is probably not so good for you, but it does taste good and I want to keep it, so there you have it.  It's perfect for summer picnics because there is no mayo!

You could probably add cold diced chicken if you wanted to make it more of a main meal.

Broccoli Slaw

2  3-oz bags of Oriental flavored ramen noodle soup, crushed
6 T. butter
1/4 c. slivered almonds
24 oz. of bagged broccoli slaw
1/4 c. sunflower seeds
chopped green onion for garnish

Dressing:
3/4 c. oil
1/4 c. brown or white sugar
1/4 c. apple cider vinegar
1 seasoning packet from the ramen noodles

Melt butter in a skillet.  Add the crushed noodles and almonds and sauté on low-medium heat.

Whisk all of the dressing ingredients together in a small bowl.

Put the broccoli slaw in a large bowl and toss with the noodles, almonds and sunflower seeds.  Pour the dressing over all and toss to coat.  Garnish with the green onions.

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Comments:
T = Tablespoon
c = cup

One Pot Pasta

This is the perfect meal if you get home from a long day at work and don't feel like going to too much trouble for a home cooked meal.  It is super easy and like the title says you only dirty one pot so clean up is also super easy.

Add in suggestion from the hubby:  spicy italian sausage cut in thin slices diagonally.  I will do this next time.  Pinky swear.

NEWS UPDATE!  Last time we made this I added 1/2 of a jar of leftover alfredo sauce when the pasta was resting.  We also added the caprese chicken sausage.  SO GOOD!  DO THIS!

One Pot Pasta

16 oz. whole wheat pasta of your choice
1 28 oz can of diced tomatoes with liquid
1 medium sweet or mild onion cut in thin strips
1 1/2 to 2 T. minced garlic
1/4 to 1/2 T. red pepper flakes, depending on how hot you like it
1 T. oregano
5 1/2 c. vegetable broth
3 T. olive oil
10 - 12 leaves of basil, julienned
Freshly grated parmesan cheese for garnish
Salt and pepper to taste

In a stock pot, place pasta, tomatoes, onion and garlic.  Add the broth, oregano, pepper flakes, and olive oil.  Cover and bring to a boil.  Reduce to a simmer and keep covered and cook for 10 - 15 minutes, stirring occasionally until most of the liquid has evaporated and the pasta is done.

Season with the salt and pepper.  Add basil and stir.  Garnish with the parmesan cheese.

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T = Tablespoon
c = cup

Chicken Jalapeno Burgers

I got this recipe from OnceAMonthMeals.com when someone posted a link to Facebook.  Jalapeño anything is hard to resist and I have been waiting for the right time to try it.  Hello 4th of July!   Perfectly spiced fireworks of flavor.   I was surprised by the amount of onions and red pepper flakes in the list of ingredients, but I went with it anyway.  These were POP-U-LAR.   After all the ingredients were mixed, I was able to get 14 quarter pound burgers from this recipe.  We polished off 10 of them at our gathering and I stuck the remaining 4 uncooked burgers between wax paper and in a freezer bag so we can enjoy them another time.  Can't wait until that day!

Chicken Jalapeño Burgers

3 lbs. ground chicken
1 1/4 c. white onion, diced
1/2 c. fresh cilantro, chopped ( I didn't have enough in my garden, so I used a combo of cilantro and flat leaf parsley)
4 cloves garlic, minced
1 jalapeño pepper, diced ( I used a really good sized one but removed all the seeds and most of the ribs)
2 t. dried cumin
2 t. dried paprika
2 t. crushed red pepper flakes
Guacamole for topping


Using you hands, mix together all (EXCEPT the guacamole) in a bowl.  Divide mixture into the portion size you prefer and form patties.    Grill over medium high grill.  Don't flip until they no longer stick to the grate.  I am sure your grill master will know just how to do them.

Put the patty on a bun and top with a dollop of your favorite guacamole.

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Comments:
lbs = pounds
t = teaspoon