Slider Caesar Salad and Veggie Manicotti

Sliders are just too popular around here. My kids love them and they make a great, little lunch-I often sneak the leftovers into the lunchbox, if there are any leftovers.
We had a Rachael Ray night, combining two of her 30-minute meals. The salad was delicious- I swapped out the ground beef for lean ground turkey and used fat free mayo in the dressing. The kids were loving their little sliders on a stick. The veggie manicotti was a quick dish to throw together and these 2 dishes went really great together. As she would say, Yum-O!


Slider Caesar Salad From Every Day with Rachael Ray Magazine
2 kaiser rolls, cut into cubes
4 Tbls extra-virgin olive oil
Salt and pepper
1/3 cup fat free mayonnaise
3 tablespoons lemon juice
1/4 cup grated parmesan cheese
1 1/2 teaspoons Dijon mustard
20 oz. lean ground turkey, 93% lean

One 12-ounce package romaine hearts, torn into small pieces

1. Position a rack in the upper third of the oven and preheat to 375°. On a rimmed baking sheet, toss the bread with 2 tablespoons olive oil, season with salt and pepper and toast for 8 minutes.

2. Meanwhile, in a large bowl, whisk together the mayonnaise, lemon juice, 3 tablespoons parmesan, mustard and remaining 2 tablespoons olive oil; season with salt and pepper.

3. Crumble the ground turkey into a medium bowl, season with salt and pepper and combine. Divide into 12 equal portions and roll into balls. Thread 3 meatballs onto each of 4 wooden skewers, leaving a 1/2-inch space between each; pat each meatball into a 2-inch patty.

4. Preheat a grill pan over medium heat. Brush the patties with olive oil and grill, turning once, about 6 minutes total for medium.

5. Meanwhile, add the lettuce and croutons to the dressing and toss. Sprinkle with the remaining 1 tablespoon parmesan and season with salt and pepper. Top with the skewers.

Veggie Manicotti from Everyday with Rachael Ray Magazine
Eight 6-inch-long lasagna noodles (I used whole wheat)

1 tablespoon extra-virgin olive oil

2 zucchini, quartered lengthwise and thinly sliced crosswise

2 summer squash, quartered lengthwise and thinly sliced crosswise

1 pint cottage cheese, drained in a strainer

One 16-ounce jar roasted red peppers, drained and 1/3 cup finely chopped

1/4 cup finely chopped basil leaves, plus 8 leaves, thinly sliced

Salt and pepper

1 tomato, chopped

1. In a large pot of boiling, salted water, cook the noodles, stirring often, until al dente. Drain and rinse under cold water.

2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the zucchini and cook, stirring, until golden, about 5 minutes. Transfer to a bowl to cool.

3. Using a food processor, puree the drained cheese until smooth; add to the zucchini along with the chopped roasted peppers and chopped basil. Season with salt and pepper. Rinse the food processor bowl.

4. Lay the noodles flat on a work surface. Place an equal amount of the zucchini mixture at the end of each noodle, then roll up. Divide the rolls among 4 dinner plates.

5. Using the food processor, puree the remaining roasted peppers with the tomato until smooth. Season with salt and pepper and pour over the rolls. Top with the sliced basil.