Broccoli-Bacon Salad: Pink Ribbon Recipe

Broccoli-Bacon Salad: Pink Ribbon Recipe

Hi everybody :)

Broccoli is another one of my favorite vegetables, no matter how it's prepared, that's way I choose this as one of the Pink Ribbon Recipes. It's a classic broccoli salad with onion, red &  yellow, sunflower seeds, bacon and a mayo/vinegar dressing.

Broccoli is a great source of  folic acid, which is essential in normal body functions.  However,  the doctor advises excessive folic acid intake can interfere with the effectiveness of a chemotherapy called methotrexate.  Also sunflower seeds are an excellent source of vitamin E, but must be avoided by patients  who have an ostomy (where a portion of the intestine is brought up to the skin).  With that being said, please check with the doctor first, if you're on a special diet. 

Broccoli-Bacon Salad adapted Betty Crocker Living with Cancer Cookbook

 













1/2 cup mayonnaise or salad dressing
2 tablespoons sugar
2 tablespoons white vinegar
1 lb fresh broccoli, cut into florets (5 cups)
1/4 cup chopped red onion
1/4 cup chopped yellow onion
1/4 cup sunflower nuts (I used honey-roasted sunflower seeds)
6 slices bacon, crisply cooked, crumbled (I used about 1/3 cup real bacon bits)

1 In large bowl, mix mayonnaise, sugar and vinegar Stir in broccoli and onion until Coated. Cover; refrigerate 2 hours to blend flavors.  
  
2 Sprinkle with nuts and bacon before serving. 6 servings (1 cup each)

High in Vitamin C

1 Serving: Calories 260 (calories from Fat 190); Total Fat 21g (Saturated Fat 3.5g, Trans fat 0g); Cholesterol 15mg; Sodium 310mg Potassium 290mg, Total Carbohydrate 11g (Dietary Fiber 2g); Protein 6g % Daily Value: Vitamin A 8%; Vitamin C 90%; Calcium 4%; Iron 6%; Folic Acid 15%; Magnesium 10% Exchanges: 1/2 Starch, 1 Vegetable, 1/2 High-Fat Meat, 3 1/2 Fat Carbohydrate Choices: 1

What I Did and/or Think:
I made the following changes in Italic and here's what I did for the mayo/vinegar dressing:

Mix the mayonnaise,  sugar, vinegar together, divide in half. Set aside one of the halves.

 












Put the onions in the other halve of the mayonnaise mixture. Mix. 

Put the mayonnaise mixture with the onions in a mini food processor or blender.

Blend until smooth, about 1 minute. 

 
  
Mix the two mayonnaise mixture back together.

The mixture will be light pink :)

Combine the rest of the ingredients in a large bowl.

Pour mayonnaise mixture over the broccoli mixture. Stir well to combine.  Refrigerate for at least 2 hours for flavors to blend

The Taste: LOVE, LOVE, Love it! The salad was great. Be sure to make this ahead of time so that the flavors blend. I let this sit overnight. This is always a REPEAT in our house.

For a more colorful variation add 1/2 cup raisins, craisins or both to the broccoli mixture;  and sprinkle with cheddar cheese just before serving. 

 

BTW...The recipe directions are fine. I only did the extra steps because I don't like the crunchy rawness of the onions, but I love the taste. I also use this method when making any type of salad or sandwich that calls for mayonnaise and onions. It helps the flavors mellow faster too, which is a plus for any recipe :)

ENJOY! Come again...

Linked to:
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33 Shades of Green-Tasty Tuesday
Tasty Tuesday (Food Only) @ Naptime Creation  
Kathe With an E You're Gonna Love It

Loaded Potatoes: Pink Ribbon Recipe

Loaded Potatoes: Pink Ribbon Recipe

Hi everybody :)

The name alone grab my attention to this recipe. I LOVE loaded potatoes. Comfort food at it best. These loaded potatoes are made using red potatoes topped with mushrooms, ham, green onions, sour cream, and cheddar cheese so they are fully-loaded, for a main dish in minutes :)

This recipe may be a good choice for cancer patients because it is great for nausea, constipation, and for mouth sores without the onions and ham; three of the side effects of cancer treatments.

Loaded Potatoes adapted Betty Crocker Living with Cancer Cookbook

Prep Time: 15 Minutes      Start to Finish: 20 Minutes      4 servings
4 medium unpeeled red potatoes
1 package (8 oz) sliced fresh mushrooms (3 cups)
3/4 cup chopped fully cooked ham (not shown) (I used packaged diced  ham)
8 medium green onions, sliced (1/2 cup)
1/8 teaspoon ground red pepper (cayenne)(I use Mrs. Dash Onion & Herb Seasoning)
1/2 cup reduced-fat sour cream
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz.) ricotta or mozzarella. (I used mild cheddar cheese)

1. Pierce potatoes with fork. On paper towel in microwave oven, arrange potatoes about 1 inch apart in circle. Microwave uncover on High 8 to to 10 minutes or until tender. (Or bake potatoes in 375 F oven 1 hour to 1 hour 30 minutes.) Let potatoes stand until cool enough to handle.

2. Meanwhile, spray 4 Quart Dutch oven with cooking spray; heat over medium high heat. Add mushrooms, cook 1 minute, stirring frequently. Reduce heat to medium; cover and cook 3 minutes. Remove from heat. Stir in ham, green onions and red pepper. Cover, let stand 4 minutes. 

 














3. Split baked potatoes in half lengthwise; fluff with fork. Spread  1 tablespoon sour cream over each potato half. Top each with ham mixture and cheese.

High in potassium} excellent source of fiber

1 Serving Calories 300 (Calories from Fat 70); Total Fat 7% (Saturated Fat 4g, Trans Fat 0g): Cholesterol 30mg Sodium 550mg Potassium 130mg; Total Carbohydrate 41g (Dietary Fiber 5g); Protein 16g % Daily Value Vitamin A 6%: Vitamin C 15%; Calcium 15%; Iron 15%; Folic Acid 20%; Magnesium 15%  Exchanges: 2 Starch, 2 Vegetable, 1/2 Lean Meat, 1/2 High-fat Meat Carbohydrate Choices 3

 



















What I Did and/or Think:
The only change I did to the recipe was used Mrs. Dash Onion & Herb Seasoning instead of cayenne pepper and mild cheddar cheese instead of sharp.

This Taste: Like I so before I LOVE loaded potatoes! Fully-Loaded, with diced ham too, makes this dish a GREAT REPEAT!

ENJOY! Come again...

Linked to:
Melt In Your Mouth Monday # 87  @ Make Ahead Meals for Busy Moms 
Flour Me With Love: Mix it up Monday! 
Jaime @ Mom's Test Kitchen # 13 
Skip To My Lou: Made by you Monday 
The Bulletin Board @ Mrs Happy Homemaker  

Make-Ahead Waffles with Peanut Butter Spread: Pink Ribbon Recipe

Make-Ahead Waffles with Peanut Butter Spread: Pink Ribbon Recipe

Hi everybody :)

If you're just tuning in to my post, every Sunday I post a Breakfast Is Served.  This Breakfast Is Served Sunday is a Pink Ribbon Recipe. To catch up, last week post is found here.  

Today your in for a treat... these make-ahead waffles are prepared the night before and baked the next morning, for a nice hot breakfast.  They're also topped with a spread made up of  peanut butter and maple syrup! YUM!

This recipe may be a good choice for cancer patients because it contains peanut butter and flour, which provides provide protein, magnesium and iron. Protein helps the body grow new cells with nitrogen. Plus the waffles has a lot of  important calories the body needs for healing.  These are also great for diarrhea one of the side effect of cancer treatment.

So let's get it started...

Make-Ahead Waffles with Peanut Butter Spread adapted Betty Crocker Living with Cancer Cookbook

Prep Time: 25 Minutes
Start to Finish: 9 Hours 55 Minutes  6 servings (two 4-inch waffle squares and about 3 tablespoons spread each)

WAFFLES

 












1 package regular active dry yeast
1/4 cup warm water (105°F to 115 F)
1 3/4 cups lukewarm milk (scalded then cooled)
2 tablespoons sugar
1 teaspoon salt
3 eggs
1/2 cup butter or margarine, softened
2 cups all-purpose flour

PEANUT BUTTER SPREAD

 












1/2 cup maple-flavored syrup
1/2 cup peanut butter

1. In large bowl, dissolve yeast in warm water. Add remaining waffle ingredients  beat with electric mixer on medium speed until smooth 

Cover: let rise in warm place 1 hour 30 minutes. 2. Stir down batter Cover, refrigerate at least 8 hours but no longer than 12 hours.

3. Heat wattle maker Meanwhile, mix syrup and peanut butter until blended set aside. If necessary, grease waffle maker with shortening. Stir down batter. Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle maker (Waffle make's vary in size; Check manufacturer's directions for recommended amount of batter) Close lid of waffle maker

4. Bake about 5 minutes or until steaming stops Carefully remove waffle. Repeat with remaining batter. Serve with peanut butter spread

High in folic acid; good source of fiber and iron

1 Serving: Calories 520 (Calories from Pat 210); Total Fat 23g (Saturated Fat 9g. Trans Fat Og); Cholesterol 130mg, Sodium 620mg; Potassium 350mg; Total Carbohydrate 62g (Dietary Fiber 3g); Protein 15g % Daily Value: Vitamin A 10%, Vitamin c 0%; Calcium 10%   Iron 15% Folic Acid 30%; Magnesium 15% Exchanges 2 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat, 1/2 High-Fat Meat, 3 Fat Carbohydrate Choice: 4

What I Did and/or Think:
I made the batter according to the recipe. With the spread, I added enough syrup to make it drizzle. I baked them in my Double-Side Waffle Maker,  great waffle maker, I love it!

The Taste: The waffles was delicious, crispy on the outside and fluffy on the inside.  The spread was delicious also. I think ALL peanut butter fans would enjoy this recipe. To make this extra special sprinkle mini semi-sweet chocolate chips on top of the spread. These waffles would be great with any topping.


This recipe will be REPEATED! 

For variation, this can also be used for pancakes; just pour about 1/4 cup of batter onto a greased hot griddle cook until puffed and bubbled, flip and cooked until golden brown. Prepared waffles and pancakes can be frozen and reheated in a toaster as needed for breakfast in a hurry. 

ENJOY! Come again...


Linked to:
YeastSpotting! 
BYOB @ girlichef: BYOB - Bake Your Own Bread
Scrumptious Sunday Recipe Link Party  #34 @ AddictedRecipes
Sunday Sweet Confessions: Mommy's Sweet Confessions   
Kids In the Kitchen: Adventurez In Child Rearing   
  @ 21st Century Housewife