Broccoli and Ramen Noodle Salad Crunchy Broccoli and Ramen Slaw Salad with Sweet Soy Dressing Ingredients: 2 cups fresh broccoli florets, chopped small 1 package (3 oz) ramen noodles, crushed (do not cook) 1/2 cup shredded carrots 1/2 cup red cabbage, thinly sliced 1/4 cup green onions, chopped 1/4 cup sunflower seeds 1/4 cup sliced almonds (toasted, optional) 1/3 cup neutral oil (like canola or vegetable) 3 tbsp rice vinegar 2 tbsp honey 1 tbsp soy sauce 1 tsp sesame oil Ramen seasoning packet (optional, use half or none for lower sodium) Salt and pepper to taste Directions: In a large mixing bowl, combine chopped broccoli, carrots, red cabbage, green onions, sunflower seeds, and almonds. Add crushed ramen noodles directly to the mix (uncooked). In a separate bowl, whisk together oil, rice vinegar, honey, soy sauce, sesame oil, and ramen seasoning (if using). Pour dressing over the salad and toss well to coat. Let sit for at least 15 minutes before serving to allow noodles to slightly soften and flavors to meld. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 295 kcal | Servings: 4 servings #ramensalad #broccolisalad #crunchysalad #easybbqsides #potluckrecipes #coleslawtwist #saladseason #noodlesalad #sidedishideas #asianinspiredsalad #quicklunchrecipe #picnicrecipes #ramenslaw #sweetsoydressing #healthyish #easyfreshsalad #veggielunch #saladwithcrunch #homemadesalad #coldsalad This Broccoli and Ramen Noodle Salad is a crunchy, tangy dream! No cooking required, just toss, chill, and enjoy the flavor explosion

Mom's Beef Shish Kabobs Juicy Marinated Beef Shish Kabobs with Veggies, Just Like Mom Made Ingredients: 1 ½ lbs sirloin steak, cut into 1½-inch cubes 1 red bell pepper, cut into chunks 1 green bell pepper, cut into chunks 1 red onion, cut into wedges 1 zucchini, sliced into thick rounds 2 tbsp olive oil 2 tbsp soy sauce 2 tbsp Worcestershire sauce 2 tbsp lemon juice 3 garlic cloves, minced 1 tsp dried oregano 1 tsp paprika Salt and pepper to taste Metal or wooden skewers (soaked in water for 30 min if wooden) Directions: In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, garlic, oregano, paprika, salt, and pepper. Add beef cubes to the marinade, toss well to coat, cover, and refrigerate for at least 2 hours (or overnight for best flavor). Preheat grill to medium-high heat. Thread beef, peppers, onion, and zucchini alternately onto skewers. Grill kabobs for 10–12 minutes, turning occasionally, until beef is browned on the outside and cooked to your desired doneness. Let rest for a few minutes before serving. Prep Time: 20 minutes (plus marinating) | Cooking Time: 12 minutes | Total Time: 2 hrs 32 minutes Kcal: 290 kcal | Servings: 4 servings #shishkabobs #beefkabobs #grilledmeat #grillseason #familyrecipes #marinatedbeef #kabobskewers #homestylegrilling #summergrill #bbqrecipes #sirloinsteak #grilledveggies #kabobnight #beefrecipes #cookoutideas #simplegrilling #easybbq #veggiekabobs #momsrecipes #flavorpacked Nothing beats Mom’s Beef Shish Kabobs on the grill! Juicy marinated steak + colorful veggies = the ultimate summer meal!

Mexican Potato Salad Creamy Mexican-Inspired Potato Salad with Corn, Lime & Jalapeño Ingredients: 2 lbs baby potatoes (red or yellow), halved 1/2 cup mayonnaise 1/4 cup sour cream 1 tablespoon Dijon mustard 1 tablespoon lime juice 1 teaspoon lime zest 1/2 teaspoon smoked paprika Salt and pepper to taste 1/2 cup canned corn, drained 1/2 red bell pepper, diced 1/4 cup red onion, finely chopped 1 jalapeño, deseeded and minced 1/4 cup chopped fresh cilantro Directions: Place potatoes in a large pot, cover with water, and bring to a boil. Cook for 12–15 minutes, or until fork-tender. Drain and cool completely. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lime juice, lime zest, smoked paprika, salt, and pepper. Add cooled potatoes to the bowl along with corn, bell pepper, red onion, jalapeño, and cilantro. Gently toss until everything is evenly coated. Adjust seasoning to taste. Chill in the refrigerator for at least 1 hour before serving for best flavor. Prep Time: 15 minutes | Cooking Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 30 minutes Kcal: 290 kcal | Servings: 6 servings #mexicanpotatosalad #potatosaladrecipe #mexicanflavors #creamyandsavory #easybbqside #summerrecipes #limeandjalapeno #cornsalad #southwestside #spicypotatosalad #comfortfood #potatodish #picnicfood #boldflavors #easyentertaining #coldside #potatolovers #vibrantsalad #zestyflavors #mexicaninspired This Mexican Potato Salad brings bold flavors with lime, cilantro, and jalapeño in every bite! 🥔🌽🌶️ A summer BBQ must-have!