Featuring awesome picnic dishes this week to help you celebrate Independence Day!
8 cups cubed seedless watermelon (about 1 medium watermelon)
1 small red onion, cut into rings
1 cup toasteds slivered almonds
1 cup fresh arugula (or baby spinach)
1/3 cup balsamic vinaigrette
3 tbsp canola oil
1 cup (4 oz) crumbled blue cheese
Watermelon slices, optional
In a large bowl, combine watermelon and onion; cover and refrigerate until cold (about 30 minutes). Just before serving. add almonds and arugula. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Sprinkle with cheese. If desired, serve over additional slices of watermelon.
1 pound boneless skinless chicken breasts, cut into 1-in. cubes
1 cup Italian salad dressing, divided
1/4 cup olive oil
1 tsp garlic salt
1/2 tsp dried rosemary, crushed
1 medium zucchini, cut into 1/2-in.slices
1 yellow summer squash, cut into 1/2-in. slices
2 medium onions, quartered
1 medium sweet red pepper, cut into 1-in. pieces
2 cups cherry tomatoes
In a small resealable plastic bag, combine chicken and 1/2 cup salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables. Seal bag and toss to coat veggies.
Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing.
It's amazing how just a little grated lemon peel can make such a big impact on a dish!
1 cup uncooked spiral pasta
1 pound boneless skinless chicken breasts, cut into 2-in. strips
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 tbsp canola oil
2 tbsp all-purpose flour
1-1/2 cups 2% milk
2 cups frozen peas, thawed
1 tsp salt
1 tsp grated lemon peel
1/2 tsp dill weed
1/4 tsp pepper
1/4 cup grated Parmesan cheese
2 tbsp minced fresh parsley
Cook pasta according to package directions. In a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear. Combine the flour and milk until smooth; gradually sitr into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or untl thickened.
Drain pasta. Add the pasta, peas, salt, lemon peel, dill and pepper to pan. Cook and stir until heated through. Sprinkle with cheese and parsley.
In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto bottom and up the sides. Fill center with cheese.
Bake at 375 for 15-18 minutes or until meat is no longer pink. Serve immediately with additional pizza sauce.
NIce meal for a Meat-Free Monday, just add a side salad to round it out.
8 oz uncooked spaghetti
1/4 cup butter, cubed
1 tbsp all-purpose flour
1/4 tsp each salt and pepper
1-1/2 cups half-and-half cream
1 cup (4 oz) shredded part-skim mozzarella cheese
4 oz fontina cheese, shredded
1/2 cup shredded provolone cheese
1/4 cup shredded Parmesan cheese
2 tbsp minced fresh parsley
Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted.
Drain spaghetti; toss with cheese sauce and parsley.
1 pound bulk Italian sausage
5 cups frozen shredded hash brown potatoes
1/2 cup each chopped onion and green bell pepper
1/2 tsp salt
pepper to taste
1/2 cup sliced mushrooms
4 eggs, lightly beaten
1 medium tomato, thinly sliced
1 cup (4 oz) shredded cheddar cheese
In a large skillet, cook sausage until no longer pink. Add the potatoes, onion, green pepper and salt. Cook over medium high heat for 18-20 minutes or until the potatoes are browned.
Stir in mushrooms. Pour eggs over mixture. Arrange tomato slices on top. Sprinkle with cheese. Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir).