Just add bacon …

Do you have big plans this weekend? Or perhaps you’re waiting for Memorial Day weekend?

In either case, if your plans include packing up the family and heading to the lake, the beach or somewhere equally fun, try these quick, easy, make-ahead recipes that just may get the kids (and your spouse) to eat their vegetables.

Easy, pea-sy summertime salad

2 cups steamed peas (or two cans of low-salt, canned peas, drained)

4 hard-boiled eggs, peeled and chopped

1 cup shredded cheddar cheese

2-3 stalks celery, chopped

1/2 red onion, chopped

6-8 strips bacon, cooked crisp and crumbled

1/2 cup light sandwich dressing (such as Kraft Miracle Whip Light)

1 tablespoon sugar

Combine all ingredients except the dressing and sugar in a large bowl. Set aside.

In a smaller bowl, mix the dressing and sugar together until creamy. Pour over vegetable mix and gently fold together until well coated.

Refrigerate in an airtight container until you’re ready to hit the road.

 

Irresistible broccoli salad

4 cups broccoli florets

2-3 stalks celery, chopped

1/2 red onion, chopped

1/3 cup raisins or cranberries

1 cup shredded cheddar cheese

6-8 strips bacon, cooked crisp and crumbled

2/3 cup light sandwich dressing (such as Kraft Miracle Whip Light)

1 tablespoon white vinegar

2 tablespoons sugar

Combine all ingredients except the dressing, vinegar and sugar in a large bowl. Set aside.

In a smaller bowl, mix the dressing, vinegar and sugar together until creamy. Pour over vegetable mix and gently fold together until well coated.

Refrigerate in an airtight container until you’re ready to hit the road.

 

Heavenly “healthy” chocolate cake

2 cups all-purpose flour

2 cups sugar

3/4 cup cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon instant coffee granules

4 eggs

1/2 cup canola oil

1 cup no-sugar-added applesauce

3 cups grated zucchini

Mix together all dry ingredients in a large bowl. Set aside.

Combine eggs and oil, mixing well. Add applesauce and mix well again.

Add wet ingredients to dry ingredients and thoroughly mix.

Fold in zucchini.

Pour into greased 9×13 cake pan and bake in preheated 350° oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool before dusting with confectioner’s sugar or covering with your favorite frosting.