5-6 cups broccoli florets  1 lb, this was about 2 ½ heads of broccoli for me

1 cup sharp cheddar cheese thicker, not finely shredded 

⅔ cup dried cranberries 

½ cup crumbled bacon

½ cup salted sunflower seeds 

⅓ cup red onion diced into small pieces 

Dressing

¾ cup mayo I use olive oil mayo 

¼ cup sour cream 

1 ½ Tablespoon white wine vinegar

3 Tablespoons sugar 

¼ teaspoon salt

¼ teaspoon pepper

Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.

In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.

Pour dressing over broccoli combination and toss or stir well.

Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.

Keep refrigerated if not consuming right away.

Notes

¹I never blanch my broccoli when making broccoli salad. If you wish to, blanch it in boiling water for 60 seconds. Drain and rinse with cold water immediately until broccoli has cooled, and then dry well before using.

²If cooking and crumbling your own bacon, you’ll need about 8 strips. If you prefer to use pre-cooked/crumbled bacon, make sure you buy the kind made with real bacon (it should say it on the label) and not “bacon flavored bits” with imitation flavor.

³Some or all of the sour cream may be substituted with plain Greek yogurt.

⁴White wine vinegar is my preference, but red wine vinegar, apple cider vinegar or champagne vinegar will also work great here.

How to Store Broccoli Salad

Broccoli Salad may be stored in the refrigerator in an airtight container for up to 3-4 days. If you are making several days in advance, I recommend storing the salad and the dressing separately, then tossing everything together at least an hour before serving.

14 ounces sauerkraut
2 tablespoons Russian dressing (or Thousand Island, plus more for dipping)
1/2 teaspoon caraway seeds (optional)
12 Hawaiian dinner rolls
8 slices Swiss cheese
1/2 pound deli corned beef (thinly sliced)
1/2 cup unsalted butter (melted)
1-1/2 teaspoons dried onion soup mix
1/2 teaspoon poppy seeds
Garnish (Optional)
Fresh chopped parsley for garnish (optional)

Preheat the oven to 350°F. Drain the sauerkraut well and squeeze it dry with a clean kitchen
towel or paper towels. (NOTE: you want to get as much liquid out of the sauerkraut as possible.)
Place the sauerkraut in a medium-sized bowl and mix it with the Russian or 1000 Island dressing
and caraway seeds if using, and then set aside.
Cut the Hawaiian dinner rolls in half so you have tops and bottoms. Place the bottom portion of
the rolls, cut side up, into an 11×7 baking dish.
Add 4 slices of the swiss cheese on top of the rolls. Add the corned beef, followed by the
sauerkraut mixture. Add another 4 slices of cheese on top. Add the tops of the rolls on top of the
filling.
In a small bowl, stir together the melted butter, onion soup mix, and poppy seeds. Brush the
butter mixture on top of the rolls, use it all!
Cover with nonstick foil or spray foil with cooking spray. Cover the baking dish with the foil and
bake for 25 minutes.
Take the foil off and bake an additional 5 minutes until toasted and browned.
Cut, garnish with optional parsley, and serve with more dressing for dipping, optional.

1 tablespoon unsalted butter
1 small onion, chopped
4 cups cubed cooked chicken breast
1 (15.25 ounce) can black beans, rinsed and drained
1 (15.2 ounce) can corn, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (4 ounce) can chopped green chilies
1 (4 ounce) package cream cheese
⅓ cup chopped fresh cilantro
2 cups shredded Cheddar cheese
1 (10 ounce) bag chili and cheese flavored corn chips (such as Fritos® Chili Cheese® Corn
Chips)

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 5
minutes.
Add chicken, beans, corn, cream of chicken soup, tomatoes and chiles (with juice), green chiles,
cream cheese, and cilantro.
Cook until cream cheese has melted, about 5 minutes.
Spread out 1/3 of the chips on the bottom of a 9×13 inch rectangular casserole dish. Top with 1/2
of the chicken mixture. Top
chicken mixture with 1/3 of shredded Cheddar cheese. Repeat the layer. Top the 2nd layer with
remaining 1/3 of the chips and remaining 1/3 of Cheddar cheese.
Bake in the preheated oven until cheese has melted and is lightly browned, about 30 minutes.
Remove from the oven, cover, and
Let sit for 30 minutes so it can set before cutting into squares.

8 ounces Orzo pasta ½ box
1 tablespoon Extra Virgin Olive oil
4 ounces Pesto Sauce
6 ounces Grape Tomatoes washed and sliced into half
1 cup Red Onion diced
2 ounces Sundried Tomato julienne cut
1 tablespoon Lemon juice
4 ounces Fresh Mozzarella pearls cut into small pieces
Salt & Pepper to taste
Fresh Basil leaves to garnish, torn into small pieces or chiffonade

Cook the orzo according to package directions until al dente. Drain the orzo, mix with extra
virgin olive oil and let it cool.
Add orzo, tomatoes, red onion, sundried tomato, pesto and lemon juice in a bowl.
Season mixture with salt and pepper to taste. Garnish with basil leaves.
Enjoy right away or refrigerate for about 30 minutes until chilled.

16 ounces frozen corn
2 tablespoons butter
2 tablespoons honey
2 ounces cream cheese
1/4 teaspoon salt
1/4 teaspoon pepper

In a large skillet, heat the frozen corn over medium-high heat, stirring often, until hot.
Add the honey and butter and stir until the butter is melted. Cut the cream cheese into small
chunks and add them to the corn, along with the salt and pepper.
Allow the cream cheese to melt, then stir until completely melted into the honey butter sauce.
Serve the corn hot.

6 boneless pork chops 3/4 inch thick
1 box (6 ounces) pork or chicken stuffing mix
1/2 teaspoon each salt and pepper
1/2 teaspoon onion powder
1 Tablespoon vegetable oil
1 can (10.75 ounces) cream of mushroom soup
1/3 cup milk
1/3 c sour cream
2 T dry ranch seasoning

6 boneless pork chops 3/4 inch thick
1 box (6 ounces) pork or chicken stuffing mix
1/2 teaspoon each salt and pepper
1/2 teaspoon onion powder
1 Tablespoon vegetable oil
1 can (10.75 ounces) cream of mushroom soup
1/3 cup milk
1/3 c sour cream
2 T dry ranch seasoning

1 cup (2 sticks) salted butter softened
1 cup sugar
1 large egg
1/4 cup lemon juice
1 Tbsp lemon zest optional
2 1/3 cup flour
1/2 tsp baking soda
1 1/4 cup fresh strawberries diced
Glaze:
1 1/4 cups powdered sugar
½ cup strawberries chopped (NOT pureed)
2-3 Tbsp lemon juice

Preheat the oven to 350 degrees and line a 9×9 baking dish with parchment paper.
Using a large bowl, beat the butter and sugar until creamy and fluffy.
Add the egg and beat until combined.
Beat in the lemon juice and zest.
Using a separate bowl whisk the flour and baking soda.
Slowly add the dry mixture to the wet ingredients.
Using a rubber spatula carefully fold in the diced strawberries.
Scoop the batter into the prepared baking pan and spread evenly.
Bake for 40-45 minutes.
Place a toothpick into the center to see if the bars are done.
Place onto the counter to cool before adding glaze.
Glaze:
Using a large bowl, whisk together the powdered sugar and the lemon juice.
Gently fold in the chopped strawberries.
Smooth onto the blondies and allow the glaze to harden before enjoying!

1 pound cooked boneless skinless chicken breasts
1 cup cherry tomatoes, halved
8 ounces fresh mozzarella cheese, chopped into ½-inch pieces
¼ cup basil pesto
1 cup mayonnaise
¾ cup shredded parmesan cheese, divided

Preheat oven to 400˚F.
Lightly grease a 2-quart baking dish with cooking spray.
Shred cooked chicken breasts with two forks and transfer chicken to the baking dish. Set aside.
In a mixing bowl combine the basil pesto, mayonnaise, half of the parmesan cheese, salt, and
pepper; stir until well combined.
Add the pesto mixture to the chicken mixture in the baking dish and stir to mix it all together.
Arrange cherry tomatoes and mozzarella cheese over the chicken.
Sprinkle remaining parmesan cheese on top.
Bake for 20 to 22 minutes, or until golden brown on top.

2, 8 oz blocks cream cheese, softened
1 1/2 c. shredded chicken
1 (15-oz.) can black beans, rinsed and drained
1 1/2 c. shredded pepper jack
1 1/2 c. shredded cheddar
1 c. enchilada sauce
2 (4-oz.) cans green chilis, chopped
2 tsp. taco seasoning
Fresh cilantro leaves, for garnish
Tortilla chips, for serving

Preheat oven to 350°. In a large bowl, stir together cream cheese, shredded chicken, black beans,
1 cup pepper jack, 1 cup cheddar, enchilada sauce, green chilis, and taco seasoning.
Transfer dip to an ovenproof skillet and top with remaining 1/2 cup cheeses. Bake until warmed
through and bubbly, 20 to 25 minutes.
Garnish dip with cilantro and serve with tortilla chips.

1 cup uncooked small pasta
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups reduced-sodium chicken broth or vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups shredded fresh spinach
1/4 cup shredded Parmesan cheese, optional

Cook pasta according to package directions.
Meanwhile, in a large nonstick saucepan, sauté the celery, carrots and onion in oil for 5 minutes.
Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and
pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until
spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.