I love a coleslaw that crunches with the freshness of cabbage but also from the tastiness of the specialized ingredients. This coleslaw’s toasted nuts and ramen noodles as well as the tang of the soy sauce infused vinegar dressing makes it one of my favorite summer picnic treats.

I was first introduced to this type of a coleslaw from a dear adopted mom back when I lived in Georgia. She served it regularly at large gatherings and picnics and I fell in love. Since then I have made a few adaptions and tweaks of my own in my quest to make it my own. Here is my favorite way to serve it up!

(And don’t forget the Frito-Lay prize package giveaway – ends 9/3/10)

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 2 Tablespoons butter
• 3 ounce package chicken flavored ramen noodles
• 1/2 cup sunflower seeds
• 1/2 cup vegetable oil
• 1/2 cup white sugar
• 1/3 cup white wine vinegar
• 1 Tablespoon soy sauce
• 1 head of cabbage, shredded or 16 ounce package shredded coleslaw mix
• 1 bunch green onions, chopped

Directions:

Before opening package of ramen noodles, crush the noodles in the package until they are broken into small pieces. In a small skillet warm butter. Add broken ramen noodles (set spice packet aside) and sunflower seeds until lightly browned. Remove from heat and mix with shredded cabbage. In a mixing jar or container mix together vegetable oil, sugar, vinegar, soy sauce and chicken season package from ramen noodles. When ready to serve, toss liquid dressing with coleslaw mixture. (Note: this recipe gets soggy after a bit so waiting until serving time to add dressing is best. It tastes good the next day but will not be crunchy as it was in the beginning.)

Freezing Directions:

Not recommended

Servings: 4-6

This Post will be linked at:

• Tasty Traditions at Coupon Cookin’
• Cooking Thursday at Diary of a Stay at Home Mom
• Ultimate Recipe Swap at Life As Mom

This mixture of black beans, avocado and vegetables is an amazing way to combine flavors into a wonderful dip or salad. This summer brought the Black Bean and Mango Chicken Salad on the Summer 2010 Menu which was such a surprisingly pleasant experience for us. We just couldn’t stop eating it. So I began thinking up other similar flavor combination’s that involved other fresh flavors that we enjoyed.

This recipe can be combined and made either way and with a little bit of cooked chicken this can be a solid meal. It also allows you to choose an Italian or Ranch dressing option. The Ranch dressing option will give you a creamy dip/salad. This was my first choice option when I made this recipe but also wanted to try out an Italian dressing option. It turns out that I actually liked the Italian dressing option a little better than the Ranch. It was light and tasty and seemed to combine the flavors in an unexpected way.

As you prepare for an end of summer picnic this week consider this tasty dip/salad. And if you need some tortilla chips to go with your dip, remember to enter the Frito-Lay prize package giveaway (ends 9/3/10).

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 3 Avocados, diced
• 2 Tablespoons Lime Juice
• 15 ounces Black Beans
• 16 ounces Corn, frozen (or cooked corn cut from ear)
• 1 red pepper, diced
• 1.5 cups onion, diced
• 1 medium tomato, diced
• 1 cup (Ranch or Italian Dressing)
• (optional) 1 pound chicken, cooked & diced

Directions:

Choose which dressing you would like to use Ranch or Italian, don’t use both. Once you have chosen, mix all ingredients including the dressing. Serve with chips as a dip or as a salad for dinner.

Freezing Directions:

Not recommended

Servings: 6-8

This Post will be linked at:

• Real Food Wednesdays at Kelly the Kitchen Kop
• No Whine Wednesdays at Food on the Table

My son has been a lover of all things rice for as far back as I can remember. Well, he is only 2 so I don’t have to remember back too far! At any rate, some of his favorite versions are the ones that you either buy in a pouch or from the freezer section with cheese, rice and broccoli. Did I mention that he is one of those rare children that enjoys broccoli? I grow them weird, he prefers the crusts too.

Kid Tested!

At any rate, I have been looking for ideas to make ahead for quick and easy lunches. This is one of the ideas that seemed doable. I made up this recipe and then froze single serving portion in 8 oz cups. When he is hungry and I am out of ideas or am in a hurry, I simply defrost and warm them in the microwave.

If you are looking for extra protein you can easily add diced cooked chicken to the mix. And if your child isn’t a fan of broccoli? Simply substitute in a vegetable they like or mixed vegetables. Or if they are one of “those” kids that don’t like vegetables (don’t worry you are NOT alone) you could add a puree like squash, pumpkin, or cauliflower to these!

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 3 cups Broccoli florets (2 cups steamed)
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 2 cups Milk
• 3 cups Cheddar cheese, shredded
• 4 cups Rice, cooked (2 cups uncooked)

Directions:

Steam the broccoli in the microwave, steamer or double boiler. Cook rice according to package directions. Set aside broccoli and rice. In a medium saucepan, melt the butter over medium heat. Stir in the flour, being sure to combine it with the butter very well. Let cook, stirring the mixture constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 15 to 20 minutes. Add the cheese and stir until melted. Add in cooked broccoli and rice. Serve.

Freezing Directions:

Prepare as above but instead of serving, scoop into 8 oz freezer containers and freeze. To serve: Warm in microwave until heated through, approximately 1-2 minutes.

Servings: 6

This Post will be linked at:

• Real Food Wednesdays at Kelly the Kitchen Kop
• No Whine Wednesdays at Food on the Table

Our family just loves Italian inspired foods. One day I dream we can vacation in Italy. My husband has had the privilege of visiting there in the past, but I never have. I am certain I will need bigger clothes when I visit as the foods from this part of the world absolutely indulge me.

At any rate, we started getting lots of tomatoes and fresh basil in the Happy Box. And one weekend my husband and I traveled down to Jungle Jim’s an amazing international market, farmer’s market, grocery store and SO. MUCH. MORE. under one roof. If you are ever in the area you need to visit. An initial visit will take you about 3 hours. I am not kidding. It is fascinating.

So while we were there we picked up some fresh made Mozzarella which inspired me to make this salad. I love the flavor of a good balsamic vinegar so this freshly made, light salad was just what my summer taste buds were salivating for. Give it a try with a meal this week, I am certain you will feel the same way.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 1 pound fresh mozzarella, cubed
• 3 medium tomatoes, diced
• fresh basil, chopped
• balsamic vinegar

Directions:

Mix all ingredients together in a large bowl. Serve. You may also wish to chill this salad for a few hours so that it is cool and refreshing, however, it is not necessary.

Freezing Directions:

Not recommended for freezing.

Servings: 6-8

This Post will be linked at:

• Real Food Wednesdays at Kelly the Kitchen Kop
• No Whine Wednesdays at Food on the Table

Anyway, this is one of my favorite quick fixes dinner side dishes. Especially in the summer when summer squash is bountiful.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 2 medium summer squash, sliced
• 2 Tablespoons butter
• .25 cups Parmesan cheese

Directions:

Heat a large skillet and melt butter. Saute summer squash until slightly tender and browned. Sprinkle with Parmesan cheese and serve.

Freezing Directions:

Not recommended after cooking. You could place all ingredients in freezer bag and freeze. To serve: Thaw. Saute until slightly tender and browned. Serve.

Servings: 4

I know it is summer time and you hate to turn on your oven, but perhaps you could just wrap this up in some foil and throw it on the grill to slow cook for awhile. I am certain they would taste just as good. And they are a perfect accompaniment to the Tomato Basil Hamburgers (I know from experience).

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 2.5 pounds potatoes, quartered (or large chunks)
• 2 Tablespoons fresh Rosemary
• .25 cups olive oil
• 3 cloves minced garlic
  

Directions:

Wash and quarter potatoes. Place all ingredients in a gallon plastic bag. Seal and mix thoroughly. Place a layer of foil on a cookie sheet and spread potato quarters over foil in a single layer. Bake 30-40 minutes at 350 degrees until potatoes are tender and golden. Serve.

Freezing Directions:

Not recommended.

Servings: 4-6

When we had the Mango Pork the other night I was looking for a good accompaniment. I had some broccoli, fresh pineapple and asparagus on hand so I decided to cook them up for a vegetable medley. I thought they were quite tasty. Here is how I prepared each of them:

Baked Asparagus

Author/Source:

Tricia @ Onceamonthmom.com verbal recipe from Jamie @ Segermoments.blogspot.com

Ingredients:

• Bunch of Asparagus
• 2 Tablespoons kosher salt
• 2 Tablespoons fresh ground pepper
• 2 Tablespoons olive oil

Directions:

Cut ends off of asparagus and place them on a foil lined cookie sheet. Drizzle 2 Tablespoons of Olive Oil over them. Next sprinkle the salt and pepper over them. Bake in the oven at 350 degrees for 10 minutes. Be careful to not let them get over cooked as they will get soggy. Serve. (In the summer this would be great for grilling pineapple rings on foil.)

Freezing Directions:

Not recommended to maintain quality and crispness.

Servings: 4-6

Seasoned Broccoli

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 1 lb of broccoli, florets cut off
• 2 Tablespoons soy sauce
• 2 Tablespoons lemon juice
• 2 Tablespoons fresh ground pepper

Directions:

Cut the florets from the head of broccoli and place in large bowl. Add additional ingredients and toss. Place on a foil lined cookie sheet in a single layer. Bake at 350 degrees for 15-20 minutes. Serve. (In the summer this would be great for grilling pineapple rings on foil.)

Freezing Directions:

Not recommended to maintain quality and crispness.

Servings: 4-6

Sauteed Pineapple

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 1 lb fresh, canned or frozen pineapple chunks
• 2 Tablespoons soy sauce

Directions:

In a large bowl, toss the pineapple and soy sauce together. In a skillet, place the pineapple chunks and cook until pineapple is heated through or slightly browned. (In the summer this would be great for grilling pineapple rings on foil.) Serve.

Freezing Directions:

Place in freezer bag or container, leaving at least 1/2 inch head space at the top. Freeze. Thaw and reheat when ready to serve.

Servings: 4-6

This Post is linked to:

• Mouthwatering Monday at A Southern Fairytale
• Tempt My Tummy Tuesday at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam

As part of the August OAMM Menu was a recipe for Creamy Rigatoni with Chunky Tomato Vinaigrette. When I made it I had so much extra of the tomato mixture that I froze it separately to save for making some bruschetta in the future. I recently defrosted the tomato mixture and put it to use in this recipe. Here is how you can make it from scratch.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

Tomato Mix

• 2 tomatoes, diced
• 1 small red onion, diced
• 3 Tablespoons Balsamic Vinegar
• 1 Tablespoon Olive Oil

Other Ingredients:

• 8 oz Fresh Shredded Parmesan Cheese
• 1 baguette
• Olive Oil

Directions:

In a small bowl mix Tomato Mix ingredients. Set aside (Best if marinated in refrigerator for at least an hour, but not necessary). Preheat oven to 350 degrees. Slice baguette into slices and set on a cookie sheet. Brush each piece of bread with olive oil. Place a spoonful of tomato mixture onto each slice of bread. Sprinkle Parmesan Cheese on top of each slice. Place in oven for 5-10 minutes or until heated through and slightly browned. Serve.

Freezing Directions:

You can most definitely make the tomato mixture and freeze it. I would not prepare the bread and then freeze it as it will likely become mushy. To serve, defrost tomato mixture and proceed with above instructions.

Servings: 4-6

**Don’t forget to enter the Pampered Chef Cookie Press Giveaway going on now through Thursday, January 14th.

This Post is linked to:

• Tempt My Tummy Tuesday at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 5    pounds    Yukon Gold potatoes, peeled & quartered
• 4    ounces    cream cheese, softened
• 4    ounces    sour cream
• 1    teaspoons    salt
• 1    teaspoons    onion salt
• 0.25    teaspoons    pepper
• 2    Tablespoons    butter

Directions:

Peel potatoes. Place potatoes in a crock pot. Add water until potatoes are covered. Cook on LOW 7 hours or on HIGH 4 hours – a fork can easily be poked through them. Drain water from potatoes. Mash until smooth. Add remaining ingredients, beat until fluffy. Place in 2 greased 8×8 pans, dot with butter. Bake at 350 degrees for 30 minutes.

Freezing Directions:

Do not bake! Instead, cover and freeze. To serve: Thaw. Bake at 350 degrees for 30 minutes. Double bake time if not thawed.

Servings: 8-10

printable recipe

This is holiday family favorite. I remember, as an adult, when I discovered I could make it other times of the year other than Christmas and Thanksgiving. Novel concept I know. It is great for fall and especially as you start seeing yams and sweet potatoes go on sale.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 40    ounces yams, canned (with or without syrup)
• 0.5    cups brown sugar
• 1.0    cups pecans
• 0.25    cups butter

Directions:

Mash sweet potatoes and spread in the bottom of an 8×8 pan. In a small bowl, mix sugar, butter & pecans. Spread mixture over sweet potatoes. Bake 20-25 minutes at 375 degrees.

Freezing Directions:

After adding mixture (do not bake), cover with foil and freeze. To serve: Thaw. Uncover and bake 20-25 minutes at 375 degrees. (Double cooking time if not thawed).

Servings: 4-6

printable recipe