Coleslaw Dressing

Fresh coleslaw dressing is so much better than pre-bought!  And I always have these ingredients on hand - easy peasy.

1/2 cup mayo

2 T white sugar

1 1/2 T lemon juice

1 T vinegar

1/2 t black pepper

1/4 t salt

Whisk and pour!

Seven Layered Salad

One of my all time favorite salads!  I make this when I want a special treat in the summer!

2 heads romaine lettuce, chopped

8 oz baby spinach, washed and dried

salt and pepper, to taste

8 whole hard boiled eggs, chopped

16 oz. bacon, cooked and chopped

4 whole tomatoes, chopped

1 bunch green onions, thinly sliced

8 oz. cheddar cheese, grated

1 10 oz. bag of frozen peas, partially thawed

Dressing

1/2 cup mayo

1/2 cup sour cream

1 T sugar

Layer the salad ingredients in order, ending with the peas.  Mix the dressing and spread on top of the peas.  Cover and refrigerate.

Fajita Mix

I used to use store bought fajita mixes - until I didn't have one when I needed one and found this one.  Everyone loves it and still talks about it every time I use it.  It's a little spicier than what you typically buy!

1 tbsp cornstarch

2 tsp chili powder

1 tsp salt

1 tsp paprika

1 tsp white sugar

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1/2 tsp ground cumin

2 tips, I double it for 2 1/2 lb bag or skinless chicken breasts.  Also, I make my own spice packets when I get all these ingredients out to save myself the trouble next time!

Protein Balls

My SIL sent me this recipe and with three teenagers running around, it's become a regular.  We double it every time we make it.

Protein Balls

1 cup of old-fashioned oatmeal

1/2 cup peanut butter

1/2 cup ground flaxseed

1/3 cup of honey

1 teaspoon vanilla

1/2 cup mini chocolate chips

Mix and refrigerate for 30 minutes before shaping into 1" balls.

Better Than Take-Out Fried Rice

Life here is busier than ever.  The kids are back at the fall sports and I have a junior, freshman, 8th grader and 5th grader.  We are running volleyball and soccer these days I really am just cooking when I'm home so there's something to eat when we can get to it.  

A friend of mine sent me this recipe - I've now prepared it twice, with meat and without.  While I generally shy away from rice for the sake of my waistline, the kids love it.  So they are happy to take it in their lunches and even though I double it, it disappears!  Last night we had it with shrimp.  Added bonus.

3 cups rice, cooked

1 T veg oil

1/4 large onion, chopped

2 cloves garlic, minced

1 cup peas and carrots, frozen

2 large eggs

1/2 t sesame oil

3 T soy sauce

green onions, optional

cilantro, optional

In a large skillet or wok, preheat oil over medium heat and add onion and garlic.  Cook until onions are soft, about 2 to 3 minutes.  Stir occasionally to keep the garlic from burning.

Add peas and carrots and cook until partially thawed, 1 to 2 minutes.

Turn the heat up to medium-high and add cooked rice.  Cook for another 2 to 3 minutes until rice is nice and hot and starts to brown.  Reduce heat and push rice to the sides of the pan, making a hole for the eggs.

Crack the eggs into the middle of the pan and scramble.  Once eggs are cooked, stir them into the rice.  

Mix soy sauce and sesame oil together and pour over rice.  Stir until rice is evenly coated with sauce.

Top with chopped green onions and/or cilantro.