Well, at the risk of repeating myself, here we are. Summer vacation again. As a working mom with teenagers, I heard “There’s nothing to eat” fairly often. With summer sports and activities, at least one of them was running in or out to eat. It is so much more satisfying, as a parent, to know what they’re eating, and to know that they are eating healthy, at least part of the time.
Of course, anything that can go into a microwave is good, but I have found a couple of recipes for salads to keep in the refrigerator for those moments when one of them comes rushing through the door yelling “Basketball is in 20 minutes and I’m starved!”
I went with salads because my teens prefered salads on hot days. Remember, if you are the parent of selective eaters, leave out the ingredients that your children don’t like, or add extra of the things they like especially well.
Pizza Salad
1 (16 ounce) package small shell pasta
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tomato, chopped
5 green onions, chopped
1 (4.5 ounce) can sliced mushrooms, drained
2 1/2 ounces sliced pepperoni sausage
1 (2.25 ounce) can sliced black olives, drained
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup Italian-style salad dressing
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions: In a large pot of salted boiling water, cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, red bell pepper, green bell pepper, tomato, green onions, mushrooms, pepperoni, olives, garlic, oregano, salt and pepper. Toss together and refrigerate until chilled.
Before serving, add dressing and cheese; mix together well. I actually add the dressing and cheese before I leave for work. An extra appeal is that anything left over can be used for supper that night.
Easy Seven Layer Salad
1 head lettuce, torn into small pieces
1 (10 ounce) package frozen green peas, thawed
1/2 cup chopped green bell pepper
12 slices bacon
1 1/2 cups small cauliflower florets
1/2 cup chopped celery
2 cups mayonnaise
3 tablespoons white sugar
4 ounces shredded Cheddar cheese
Directions: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a 9-by-13 inch pan layer the lettuce followed by the peas, green pepper, bacon, cauliflower and celery. In a small bowl combine the mayonnaise and the sugar. Spread mixture over salad. Sprinkle cheese over top. Cover and chill for at least 8-12 hours before serving.
Again, keep in mind, recipes can be changed or adjusted to what you have available in your pantry. Experimenting can be fun and delicious, and you could come up with a new recipe to share!
Have a great week and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
