Fresh Broccoli Salad

Ingredients

• 2 heads fresh broccoli
• 1 red onion
• 1/2 pound bacon
• 3/4 cup raisins
• 3/4 cup sliced almonds
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons white wine vinegar

Directions

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Lemon-Basil Chicken-Pasta Salad

1/2	teaspoon salt (for cooking pasta), if desired
2	cups uncooked rotini or rotelle (spiral) pasta (6 oz)
10	asparagus stalks (about 8 oz)
1	clove garlic or 1/8 teaspoon garlic powder
5	oz cooked chicken or turkey
1/2	cup fresh basil leaves
1/2	cup shredded Parmesan cheese (2 oz)
1/4	cup olive or vegetable oil
1	tablespoon grated lemon peel

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1.	Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender but not mushy. While water is heating and pasta is cooking, continue with recipe.
2.	Break off and discard the tough ends of the asparagus stalks where they snap easily; wash asparagus. Cut asparagus into 1-inch pieces to measure 2 cups. Add asparagus to the pasta during the last 2 to 3 minutes of cooking.
3.	Peel and finely chop the garlic. Cut the chicken into 1/2-inch cubes to measure about 2 cups. Tear the basil leaves lengthwise into narrow strips.
4.	Place strainer or colander in the sink. Pour pasta and asparagus in the strainer to drain. Rinse with cold water; drain.
5.	In a large glass or plastic bowl, toss pasta, asparagus and chicken. Stir in garlic, basil, cheese, oil and lemon peel. Cover with plastic wrap; refrigerate 1 to 2 hours or until chilled.

Sausage Jambalaya

• 1 pkg. Hillshire Farm® Smoked Sausage
• 2 tablespoons butter or margarine
• 1 pkg. (6.8 ounces) Spanish Rice
• 2 cups water
• ½ cup chopped onion
• ½ cup chopped green bell pepper
• 1 clove garlic, minced
• 1 can (14½ ounces) diced tomatoes, drained
• 1 tablespoon Cajun seasoning
• Hot pepper sauce to taste  

Subsitutes:

Beef Smoked Sausage, Lite Smoked Sausage, Turkey Smoked Sausage

Directions:

1. Cut sausage into ½” slices; set aside.  Melt butter in a large skillet over medium heat.  Add rice and cook 4-5 minutes or until lightly browned, stirring frequently.
2. Slowly stir in water and seasoning packet.  Add sausage and all remaining ingredients; bring to a boil.  Reduce heat to medium-low, cover and cook 20 minutes or until most of liquid is absorbed.
3. Remove from heat; stir.   Let stand covered for 5 minutes before serving.

Everyday recipes...

This is a place where parents can go to find quick and easy recipes. I know how hard it is to prepare a meal my family will enjoy, especially when no one really has the time to sit down and eat as a family. So this blog is going to have some delicious recipes for families with time constraints. Enjoy!