Supper Staples

Easy Penne Vodka

Boil up a box of penne

meanwhile, boil up a jar of Gefen vodka sauce. add in an 8 oz container of whipped cream cheese. simmer till all the lumps disappear. pour over pasta

Bissli Salad

romaine lettuce

cherry tomatoes

purple onion

any other veggies such as kirbies and avocado red pepper

1 bag crusshed Bissli (I used bbq twists)

dressing:

1/2 c. oil

3 T. mayo

4 T. sugar

1 tsp soy sauce

1 tsp/ mustard

1 tsp. salt

1/2 tsp. pepper

1/8 c. water

Baked Zuchinni fries

Cut up zuchinni into thin strips. Coat in oil and then in flavored cornflake crumbs. Bake uncovered on 375 for an hour

Broccoli craisin salad

1 pkg frozen broccoli-16 oz

one red onion sliced

4 oz cashews or slivered almonds

4 oz. cran raisins

Dressing

2 Tb sugar

1/2cup mayo

1/4 cup vinegar

salt and pepper to taste

pour boiling water over broccoli and drain

break cashews in quarters

add cran raisins and sliced onion

mix dressing and pour over salad

Best Green Beans

Cut off ends and rinse. Drop in boiling water for 3-4 minutes.

Drizzle with sauce:

2 Tbsp olive oil

3 Tbsp soy sauce

2 Tbsp splenda or sugar

3 garlic cubes

I double or triple as needed

Scalloped potatoes(pareve)

Peel and thinly slice around 10 med to large potatoes. Fan them out in an oven to table baking dish. Pour 1 cup non dairy creamer (or soy milk) mixed with 2 T of onion soup mix and salt. Top with pats of margarine if you want. Cover tightly and cook at 350 for 45 min to an hour.

BBQ cauliflower poppers

Ingredients:

1 head of cauliflower

1/4 cup bbq sauce

1/4 cup mayo

1 cup corn flake crumbs (or bread crumbs)

Directions:

Wash and cut cauliflower into small pieces. Combine mayo and bbq sauce. Dip cauliflower pieces into bbq mayo mixture then coat in corn flake crumbs. Place on greased baking sheet and bake in oven on 450′ for about 20 to 25 minutes until outside is slightly crispy. (I like a crunchy coating with slightly burnt edges)

french fried orzo

Ingredients:

1/4 cup margarine

1 (16 oz.) package orzo

4 cups chicken stock or prepared bouillon

1 1/3 cups FRENCH'S® Crispy Fried Onions

Directions:

PREHEAT oven to 350°F. Heat margarine in a skillet over medium heat. Add orzo and cook until golden brown; remove from heat. BRING chicken broth to a boil. Add to orzo mixture. Pour into a lightly greased 2-quart casserole dish or loaf pan and sprinkle with French Fried Onions. BAKE, uncovered, for 45 minutes or until pasta is tender.

Hamburger salad

Ingredients:

4 burgers, cooked and cut into pieces

1 head of lettuce, chopped

1 avocado, diced

1/2 cup of cherry tomatoes, sliced in half

1/4 of mayo

1/4 cup bbq sauce

1/4 cup ketchup

Directions:

Place lettuce in serving bowl. Top with burger pieces, avocado and tomatoes. Combine mayo, bbq sauce and ketchup and dress salad before serving.

Tips & Tricks: Add crushed enchilada chips for a fun crunch!