Too Hot to Cook!

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Cucumber Honeydew Salad

Deviled Egg Pasta Salad

Broccoli Orange Salad

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This summer promises to be one of the hottest on record. Be prepared. There's no reason why you need to do take out every night with a little advance planning, a grill and a crock pot.

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Supper Ideas from Mom's Pantry Friends

Yates Scott: Chicken Club Salad

Ingredients:

1 head of your favorite lettuce cleaned and torn into small pieces in a large bowl
1 ½ cups shredded cheddar cheese ( I buy a block of extra sharp and do it myself)
2 of the small packages of real bacon- bacon bits (8-12oz)
approx. 20 breaded chicken nuggets (I use Tyson, but your favorite brand will work) Make sure they are cooked extra crispy and cooled (Must cook longer to get extra crisp as this is an important part for the texture of the salad)
1 cup of diced fresh roma tomatoes, ( or any firm tomato of your choice)
Helman's Real Mayonnaise made with Olive Oil.

Directions:

1. Cook and Cool your chicken nuggets then cut each one in half or fourths depending on their size.

2. Dump all ingredients into the bowl with the torn lettuce and toss well. Add enough mayonnaise to coat well but not overdress and toss again, usually about 1 ½ cups works well if you are using a whole head of lettuce. It should be coated enough to see the mayo but not drowned, use your judgment and please enjoy, this salad tastes just like you are eating a club sandwich. ENJOY.