Garden Salad

"Presenting my old-school Garden Salad! Yep, the one I can make any day because I always have some vegetables on hand. Sometimes, I even get real foo fooie and add a sprinkle of parsley. 😳 Just kidding… or am I? There really are no rules when it comes to a Garden Salad. Any greens and any vegetables will do, all tied together with a classic and simple salad dressing. Make this your own!"

Classic Garden Salad is an easy side dish that pairs well with anything! Everyone needs an easy side salad recipe in their back pocket, and this one is my favorite!

Garden Salad

Servings – 4 Prep Time – 5-10 Minutes

Ingredients:

• 8 cups mixed lettuces, romaine, iceberg, and loose mesclun mix all work well it’s your preference.

• 2 carrots, shredded or chopped small

• 4 radishes, halved and sliced

• 2 cucumbers, sliced

• 1 pint cherry tomatoes, halved

• 1/4 red onion, thinly sliced

• 3/4 cup shredded cheddar cheese, optional

• 2 cups croutons, optional

• Kosher salt and fresh ground pepper

• Dressing of your choice

• 1 avocado, sliced - optional I love using these when they are in season

Directions:

Ensure all of your ingredients are chopped into bite sized pieces, then toss them all together in a large bowl.

Season with Kosher salt and fresh ground pepper.

Dress with your favorite dressing, or lightly coat and toss in the entire salad. It’s completely up to you!

Enjoy!

Notes:

Nutrition information includes cheese and croutons, but does not include dressing.

Salad can be served right away or stored in an airtight container in the fridge for 1 day. Toss with your favorite dressing right before serving. Otherwise it will get soggy… and no one likes soggy salad… at least I don’t!

Add in deli meats, boiled eggs, and chunks of your favorite cheese for a heartier meal instead.

Nutrition:

Calories: 128kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 3g| Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 163mg | Potassium: 537mg | Fiber: 3g | Sugar: 6g | Vitamin C: 26mg | Calcium: 152mg | Iron: 1mg

"This recipe is a keeper and a base note for yourself on a how to for making a simple salad. You can double the recipe to meal prep lunches for the week. Just leave the dressing and croutons on the side separate!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Peanut Butter Cornflake Bars

"Peanut Butter Cornflake Bars are perfectly chewy, sweet treats made with just 4 ingredients. It's great for a quick snack or super simple dessert!"

This super simple Bar Recipe is easy to throw together at short notice. The basic cereal bars are similar to Rice Krispies Treats but made with peanut butter and corn syrup instead of marshmallows. You can always make these just like the Rice Krispie Bars replace the rice krispies with the cornflakes. Either way, you are going to enjoy this treat!

Peanut Butter Cornflake Bars

Servings – 12 Prep Time – 10 Minutes Chill Time – 40 Minutes Ingredients:

• 1-1/2 cups creamy peanut butter

• 1 cup light corn syrup

• 1 cup sugar

• 1/2 teaspoon vanilla, optional

• 6 cups cornflakes
  

Directions:

Spray a 9x13 pan with vegetable oil spray.

To a medium saucepan add the peanut butter, corn syrup, and sugar on medium heat.

Mix well until just dissolved, then remove from heat. Mix in vanilla.

In a large bowl mix cornflakes and peanut butter mixture.

Gently press mixture into baking pan.

Cool completely before slicing. Store in an air tight container with pieces of wax paper or cupcake liners in between each bar to prevent them sticking to one another.

Nutrition:

Calories: 194kcal | Carbohydrates: 39g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 70mg | Fiber: 1g | Sugar: 31g | Vitamin C: 2mg | Calcium: 7mg | Iron: 3mg

"I REMEMBER eating these in the elementary school cafeteria... Sweet Memories!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Old Fashioned Potato Cakes

"These potato cakes are simple and quick to make with only a few ingredients. The best way to use up leftover mashed potatoes for breakfast or side dish! Easy, cheesy, fried mashed potato cakes ready in under 30 minutes. Great with any meal and kids of all ages love 'em!"

Are potato cakes the same as latkes?

Latkes are a traditional Jewish food.

Latkes are made more with shredded potato, making them less uniform than our potato pancakes made with mashed potatoes. Latkes are delicious, just made differently than these potato cakes.

Old Fashioned Potato Cakes

Servings – 9 Prep Time – 10 Minutes Cook Time – 15 Minutes

Ingredients:

• 3 cups mashed potatoes

• 3 large eggs

• 1 cup shredded cheddar cheese

• 1 cup all purpose flour, sifted

• salt and black pepper, to taste

• vegetable oil

Optional Add Ins:

• ranch seasoning, I like to add just a teaspoon to the batter

• garlic

• chopped bacon or ham

• chives, chopped

• cooked sausage, crumbled

• green onions, chopped into thin slices

• any diced vegetables

Optional Toppings:

• sour cream, or creme fresh

• green onions or chives, chopped

• apple sauce

Directions:

Place your mashed potatoes, eggs, cheese, and cup of flour into a large bowl. Stir until well combined.

Gradually add up to 1/2 more cup of flour until the potato mixture becomes thick enough to hold their shape on the griddle.

Heat a large skillet with about 1/4" oil in the bottom over medium high heat.

Once the oil is hot, drop the batter by 3/4 cup full or smaller if you'd like into the oil. I personally like to shape mine in my hands into round, patty style shapes. I like when they are perfectly round, the presentation is just perfect! You can use a spoon to spread slightly into a round "pancake" shape as well.

Cook until the potato cake is golden brown on one side. Then flip and continue to cook until the patty is golden brown on the second side and cooked through.

Place a wire rack on a baking sheet. As you remove the potato cakes, place them on the wire rack so any extra oil drips down and they don't get soggy. Sprinkle with coarse salt if desired.

Top with apple sauce or sour cream and green onions and or chives.

Serve immediately!

Notes:

Work with cold mashed potatoes. They are thicker and easier to handle than warm mashed potatoes.

Nutrition:

Calories: 229 | Carbohydrates: 11g | Protein: 7g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 102mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Calcium: 102mg | Iron: 1mg

"Theses are so easy and delicious! A great way to use up leftover mashed potatoes!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.