Preheat oven to 375.
Prepare the steam bags of frozen broccoli & cauliflower mix using your microwave. Cook 4-5 minutes, then set the bags aside.
In a large bowl add half the bacon, mayonnaise, sour cream, garlic powder, black pepper, half the cheese and half the green onions. Add the veggies, and gently stir to combine.
In a large skillet, melt butter over medium heat. Add the crushed ramen, almonds and onion powder. Cook until the ramen and almonds start to toast and brown slightly in color. Remove from heat and place on a baking sheet in the refrigerator to chill.
In a blender or food processor, blend or pulse together the white wine vinegar, olive oil, basil and salt and pepper until dressing is emulsified.
In separate pots, boil the potatoes and the corn until fork tender. Drain and let cool. Cut the kernels from the cobs.
Prepare broccoli and add to a large mixing bowl. Add grapes, sunflower seeds, bacon crumbles and enough coleslaw dressing to coat the salad. Mix well and add more dressing if desired. Chill for 2 hours or serve immediately.
Preheat oven to 400 degrees.
In a bowl, combine zucchini, egg, onion, cheese, bread crumbs, salt and pepper.
Spoon mixture into a greased mini muffin tin or on a greased baking sheet. If using a baking sheet, form mixture into a “tot” shape.
Bake for 15 to 20 minutes, or until browned.
Preheat oven to 400 degrees.
In a bowl, combine zucchini, egg, onion, cheese, bread crumbs, salt and pepper.
Spoon mixture into a greased mini muffin tin or on a greased baking sheet. If using a baking sheet, form mixture into a “tot” shape.
Bake for 15 to 20 minutes, or until browned.
Preheat oven to 400 degrees. Line a baking sheet with parchment or foil. Spray the foil with non stick cooking spray.
In a zip top bag add the olive oil, garlic, Dijon, parmesan, panko, salt, pepper and oregano. Add carrots and shake until they are well coated. Spread the carrots on the baking sheet.
In a large bowl, combine all prepared fruit. Cover and refrigerate until chilled well.
In a medium bowl, stir together the lemonade, honey, oil, and poppy seeds. Pour dressing over chilled fruit and mix gently. Serve immediately.
Cook 3 cups Long Grain Rice using broth on place of water.
In a large skillet, add chopped onion and bell peppers and cook until soft. Add garlic powder, cumin, chili powder, tomato sauce and Tabasco sauce. Let sauce come to a simmer and add hot cooked rice. Stir to combine; salt & pepper to taste.
*For variety, brown 1 pound of hamburger with the onion and bell peppers.
Preheat oven to 400 degrees.
Place asparagus spears on a foil-lined jelly roll pan coated with cooking spray. Combine apricot preserves, soy sauce, garlic and salt in a small bowl. Pour moisture over the asparagus. Toss well to coat.
Baked for 10 minutes or until asparagus is crisp and tender. Serve immediately.
