Bacon
All in the pot at once and you don't brown the ground beef. It's my new favorite one-pot-save-your-sanity-at-5:00 meal!
In 9x13 pan, layer the following:
- 1 head lettuce (broken up)
- 1/2 green pepper (slivered)
- 1/2 cup chopped celery
- 1/2 cup red onion (thinly sliced)
- 10 oz. frozen peas (cooked and cooled)
- 1 cup Weight Watchers Mayonnaise
- 2 Tbsp. sugar
- 1 cup grated cheddar cheese
- 1/2 cup bacon bits (or 6-7 slices crisp bacon)
Refrigerate for 12-24 hours.
This salad is quite popular around here. I like the taste a lot, but don't know how you can reduce the amount of Miracle Whip. (It tastes great, but seems like a lot of dressing.)
This recipe looked really good on the glossy magazine page where we found it pictured and also tasted really good when we tried it in our kitchen.
Turn oven to 400ºF then wash and pierce skins of:
4 medium Russet potatoes
Bake for 45 minutes or so (until fork tender). Cut the following into 1/2 inch pieces and fry until crisp (reserve 1 Tbsp. of the skillet drippings):
6 slices bacon or 1 cup of 1/2 inch ham cubes
Cut the top off of the potatoes and scoop out the pulp. Cook the following over medium heat until all of liquid is absorbed:
1 Tbsp. skillet drippings
1/4 cup cider vinegar
pulp from inside the potatoes
Mash together: