Saturday, April 27, 2013

Suddenly Saturday

Spring has sprung and summer is not far behind....well, maybe in the Pacific Northwest.

One of my time saving and beat the heat tricks for summer is to make salads on Sunday and add a entre each day during the week. It doesn't cover the entire work week, but it gets us through to mid week anyway. That way I don't have to cook in the hot kitchen. The entre can be BBQ d outside.

Potato Salad

2.5 pounds red potatoes
1 cup celery, chopped
1/2 cup red peppers, chopped
2 hard cooked eggs, chopped
1 green onions, chopped

1/4 cup mustard
1/4 cup sour cream
1/4 cup mayo
Salt and pepper.

cook and cool potatoes, cut into quarters
Add chopped veggies

Mix dressing ingredients .

Dress the salad.

Serves 8

Shrimp pasta salad

4cups cooked pasta shells, chilled

1 pound shrimp, cleaned and cut into thirds

1 cup frozen peas
1 bunch green onions, cleaned and sliced
1T dried parsley
1 small carton lemon yogurt
1 cup mayo
Salt and pepper

Mix ingredients together.

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