Crockpot Beer and Brown Sugar Kielbasa – kielbasa and sauerkraut cooked all day in the slow cooker in beer and brown sugar! It’s sweet and sour and delicious! Perfect for Superbowl parties!
Originally published December 11, 2011 which is WILD because how have I been posting recipes online for this long?
I’m bringing back a super old recipe today. Because, for some reason, it was the most popular recipe on my blog for New Years Eve and New Years Day even though the only photo it had was small and horizontal and pretty terrible.
But seeing everyone else make it made me want to make it again.
I mean, I’d named it my number 1 most favorite recipe in my 2011 wrap up post and then I never made it again.
This is a sponsored post, but all opinions are my own.
Is everyone adjusted to school now?
We pretty much are but I feel like I’m forever looking for ways to really streamline to lunch making process.
So I’m trying to find things that I can either make ahead of time or that are just easy to grab and put in a lunchbox without much fuss. But I also want things that are going to keep my kids full throughout the day.
Part of what’s making my life super easy when it comes to lunches are these Yoplait yogurts. The Yoplait multipacks recently got a makeover that includes an easy open top so you (or your kids) can see which flavors are left and easily grab them from the fridge.
I picked up the Strawberry and Peach package and a package of all Strawberry at Walmart to get us started this school year. My kids love both flavors and they’re super quick to pop in the lunchbox with an ice pack to keep it nice and chilled.
They also make great snacks after school when your kids need something super quick because they cannot wait longer than 2 minutes to get outside and play with their friends.
I’ve made these Chicken Bacon Ranch Pinwheels several times since my kids went back to school. They are super easy to make ahead of time and then I slice them and store them in the fridge so that all I have to do is pop 5 or 6 slices into a small container and toss it into the lunchbox with the yogurt and the ice pack and a couple other things.
I know that making a sandwich in the morning isn’t a huge deal but man, at 6:30 in the morning it’s just nice to have something already prepped and ready to go.
My kids love them. The boyfriend even comes home from work and swipes a couple slices whenever I have them in the fridge.
In the bowl of a stand mixer fitted with a whisk, beat cream cheese, ranch dressing mix, and milk until combined and smooth. Beat in bacon, cheddar cheese, and green onion, just until everything is incorporated.
Spread a heaping tablespoonful of the cream cheese mixture onto each tortilla. Lay 3 or 4 slices of chicken on top and roll tightly. Refrigerate for an hour before slicing and serving.
Aaaaand it has a gravy packet that you just pour into a pot and simmer until hot and thick.
They turkey turned out perfectly juicy and the cajun spices were a nice change from the usual turkey. (Pssst, they have a regular turkey, too!) My kids came home from school the day I cooked it and said, “Why does it smell so good in here?!”
The Jennie-O website is where you should head if you need any Thanksgiving help. They’ve got several menus, a thawing calculator (you better do that one today!), and tons of recipes for side dishes!
If you happen to have leftover turkey, lemme suggest you make this uhhhh-mazing Cranberry Turkey Salad. There’s this grocery store in my hometown that makes the best chicken salad with grapes and pecans and, like, sometimes I dream about that chicken salad. So I kind of wanted to do that but switched the chicken for turkey and the grapes for dried cranberries.
It’s so good and even better on a croissant.
True story: was so excited to have an excuse to buy croissants and my evil husky ate the 3 remaining croissants while I was at the gym!
This Spicy Chicken Salad featuring Blue Plate® Light Mayonnaise with Greek Yogurt is going to become your go-to lunch! Easy, healthy, and so delicious!
What do you usually do for lunch?
I got in this nasty habit of buying salads for lunch a few weeks ago. I used it as an excuse to get out of the house (which is also my work) but it got real expensive, real quick. So I’ve been looking for options that aren’t bags of nacho cheese tortilla chips or boxed macaroni and cheese.
You know, healthier options.
Anyway, I’ve broken the salad habit and the mac and cheese habit and I’m officially hooked on this Spicy Chicken Salad.
You guys, this mayo has half the fat of regular mayo and is the only mayo out there to offer protein as a nutrient. This is a big deal.
You won’t miss the fat though – it’s got a creamy, tangy flavor that really enhances the flavor of food.
This Spicy Chicken Salad recipe was developed specifically for Blue Plate® Light Mayonnaise with Greek Yogurt by James Beard winning Chef Alon Shaya of Shaya restaurant in New Orleans.
I’m a chicken salad person – are you? I am forever making this recipe that calls for sweet things like grapes and pecans so I was excited to try a spicy chicken salad! It’s got chicken, red onion, celery, mint, cilantro! Plus, the Blue Plate® Light Mayonnaise with Greek Yogurt and sriracha for the heat.
I found these cute slider buns to serve mine on but you could totally serve it on regular sandwich bread or even wrapped up in lettuce!
Check out other recipes featuring Blue Plate® Light Mayonnaise with Greek Yogurt here.