Paw Patrol Doggie Birthday

Paw Patrol Birthday HDR - Practical Party Planning with Holly

Another year has gone by and my oldest is now 4. Lately she has been obsessed with the Nickelodeon Cartoon, Paw Patrol. So obviously she requested to have a Paw Patrol Birthday Party. In this blog I will show you how I decorated, a recipe and video for how to make Dog Bone Cookies and Puppy Chow Snack Mix, the food I served and I will also show you Paw Patrol varieties of cakes you can order from your local Coborn’s Bakery.

Continue reading “Paw Patrol Doggie Birthday”

Quick & Delicious Shrimp Pasta

Quick & Delicious Shrimp Pasta - Family, Friends & Food with Jayne

It’s the middle of March and no snow. At this point don’t bother anymore, just bring on the sunshine, warm weather and my beautiful flowers. Even though I’m still wishing for spring to come soon, there is still the want of some winter comfort food that I crave. Continue reading “Quick & Delicious Shrimp Pasta”

6 Quick and Easy Salads in a Jar

Quick and Easy Salads in a Jar

This fall the Coborn’s Support Center moved to a brand new building. The building, my workspace and the entire campus are absolutely beautiful and it creates a wonderful atmosphere to work at, but unfortunately I have to drive a little farther for my daily commute. With busy mornings where you are trying to get up and go quickly, I needed something that makes planning out lunches a little bit easier.

I suppose the easiest lunchtime solution is to go out to eat, which I’ll admit is nice occasionally, but it can be pricey to do everyday Kraft-Dressingand not always healthy for you. That’s why I’ve collected some delicious recipes to share with you all that I promise will spruce up any boring lunch routine!

Food Prep Freshness

Glass mason jars help to keep the salads very fresh, and by using wide mouth  jars I have created delicious salads that are perfect for anyone on the go or looking for a healthy and fun way to get their greens in- no salad bowl necessary. My mason jars were even chalkboard jars I picked up from a craft store for added lunchtime creativity!

Everything on my Facebook homepage lately seems to feature food recipes, clean eating blogs and meal prepping ideas. What better way to follow suit than to make my complete week of salads on Sunday evening and have them ready to go for the entire week.

I love the taste, freshness and most of all the convenience of these Mason Jar Salads. Best of all you can make so many different varieties, which means lunchtime doesn’t need to be boring, it can be as original as each day of the week!

Check out some of the recipes for these Mason Jar Salads below:

Dietitian’s Choice Salad

Dietitian's Choice Salad

Dietitian's Choice Salad
  • 2 T. Kraft Balsamic Vinaigrette
  • 4-6 Baby Carrots, chopped
  • ¼ Cup Peas
  • ¼ Cup Peppers, chopped
  • ¼ Cup Garbonzo Beans
  • ¼ Cup Reduced Fat Feta Cheese
  • ½ Cup Tomato, chopped
  • 2 Cups Spring Mix Salad Greens with Kale
  1. Wash Jar.
  2. In the same order that is listed above add your ingredients to a wide mouthed mason jar.
  3. Shake jar when ready to be eaten and refrigerate if you are saving it for a later date.
Dietitian's Notes:
-This salad is great because the wide variety of vegetables are full of fiber, vitamins and minerals.
-Add dried cranberries to your salad to represent as many food groups as possible, but make sure no sugar is added!
-Make sure you always have beans or some sort of protein added to your meals, and if a salad is your full meal make extra sure they are added!
-Olive Oil and Balsamic Vinegar add a great flavor and provide healthy fats.
-Aside from the Feta Cheese (19) and the Balsamic Vinegar (18) all of these ingredients have a 100 on the NuVal Scoring System!


BLT Avocado Salad

BLT Avocado Salad

BLT Avocado Salad
  • 2 T. Kraft Bleu Cheese
  • ½ Cup Tomatoes, chopped
  • 1 Avocado, chopped
  • 6 Bacon Slices, cooked and chopped
  • 2 Cups Lettuce or Spinach Mix
  1. Wash Mason Jar.
  2. Add ingredients in the order listed above.
  3. Keep refrigerated until ready to eat.
  4. Shake jar, add chips and enjoy!


Greek Salad

Greek Salad

Greek Salad
  • 2 T. Kraft Red Wine Vinaigrette Dressing
  • ½ Cup Cucumber, chopped
  • ½ Cup Tomatoes, chopped
  • 2 T. Red Onion
  • 4 Oz. Skinless Chicken Breast, cooked and chopped
  • 2 T. Reduced Fat Crumbled Feta Cheese
  • 1 T. Black Olives, chopped
  • 2 Cups Romaine Lettuce, chopped
  1. Wash Mason Jar.
  2. Layer jar with dressing, cucumbers, tomatoes and onions.
  3. Add in chicken, feta cheese and olives.
  4. Top with lettuce.
  5. Refrigerate until ready to eat.
  6. When ready to eat shake jar.


Mom’s Salad

Mom's Salad Jar

Mom's Salad
  • 2 T. Kraft Bleu Cheese Dressing
  • 4-6 Baby Carrots, chopped
  • ¼ Cup Cauliflower, chopped
  • 2 Oz. Bacon Real Bites
  • 2 Cups Romaine Lettuce
  1. Wash Mason Jar.
  2. Add ingredients in the order as listed above.
  3. When ready to eat shake jar and enjoy.
  4. Be sure to refrigerate if salad is going to be eaten at a later date.


Taco Salad

Taco Salad Jar

Taco Salad
  • 2 T. Kraft Classic Catalina Dressing
  • 1 T. Salsa
  • 2 T. Sour Cream
  • ¼ Cup Taco Meat
  • ½ Cup Tomatoes, chopped
  • ¼ Cup Kidney Beans
  • ⅛ Cup Shredded Cheddar Cheese
  • ½ Cup Tortilla Chips, crushed
  • 2 Lettuce, shredded
  1. Wash Jar.
  2. Add ingredients in same order as listed above.
  3. Refrigerate until ready to eat.
  4. When ready to eat shake jar.


Strawberry Poppyseed Salad

Strawberry Poppyseed Salad

Strawberry Poppyseed Salad
  • 2 T. Kraft Creamy Poppyseed Dressing
  • ½ Cup Strawberries, sliced
  • ¼ Cup Blueberries
  • ¼ Cup Almonds
  • 2 Cups Romaine and Spinach to Brim of Jar
  1. Wash Jar.
  2. Wash produce.
  3. Add ingredients in order to above and keep refrigerated.
  4. When ready to eat shake jar and enjoy.
Additional optional topping:
Mandrain Oranges


Tips & Tricks

The number one most important rule to remember when making these salads is to always keep the dressing at the bottom and the salad greens at the top of the jar. Keep the two layers as far away from one another as possible by having them separated with your hard veggies, protein and soft veggies. If you do that, your greens will stay crispy and fresh with no problems.

Follow this Layer List:

  •  Layer 1 (Bottom of Jar): 2-4 T. Dressing of Choice
  • Layer 2: Hard Veggies- This is where you add in carrots, bell peppers, celery, cucumbers, broccoli, cauliflower, etc.
  • Layer 3: Protein- This is where you will add the cheese, meats, beans, hard-boiled eggs, etc.
  • Layer 4: Soft Veggies- In this section you will add tomatoes, onions, corn, avocado, etc.
  • Layer 5 (Top of Jar): Greens to the Brim- Add in your lettuce and/or spinach.

Try to keep the ratio of each jar about half-and-half. That means half of the jar holds the toppings, dressing, grains, proteins and half of the jar holds the greens.

As I mentioned I like to make several of these jars on Sunday evening so I’m prepared for speedy grab and go lunches later on in the week. Luckily these salads last a week in the refrigerator!

Because these jars are so full to the brim you might have to eat off a layer or two of greens (yum!), then replace the lid, shake the heck out of it to distribute the dressing, and then dig right in with a fork.

Hope you enjoy my creations and they make meal planning a success!

Coborn’s, Inc. Graphic Designer

Click Here for more articles by Lynell - Crafty Creations by Lynell

How To Cook And Carve A Turkey

How To Cook And Carve A Turkey - Family, Friends & Food with Jayne

Wow! Where did the year go? I can’t believe it is almost Thanksgiving. We have had such a beautiful fall and winter is just around the corner. Brrrrrr!

Today we are going to talk Turkey. When I was around 19 years old, and yes that is a long time ago, I decided I was going to try to make a turkey dinner for Thanksgiving. I was completely lost and had no idea what I was doing. We didn’t have the Internet, Facebook or You-tube and very little resources to look into. I decided that this would be a sink or swim project and the worst thing that could happen would be for me to start a new tradition serving frozen pizzas to my family on Thanksgiving Day. Luckily that never happened. I discovered that turkey is one of the easiest meals to prepare and now I roast turkey year round in my oven or on the grill.

Step 1: Relax

The first step in roasting a great turkey is to just relax. People get so stressed out about this meal and really you will be blown away on how easy it really is to make and your company will be so impressed when you carry that turkey to your table and tell them, “It’s turkey time!”

Step 2: Thaw Your Turkey

Your next step if your turkey has been in the freezer, you’ll need to thaw it. Thawing a turkey is easy, and can be done right in your refrigerator. For a turkey that is 8-12 pound plan on 1-2 days of thawing. For a slightly larger 12-16 pound turkey plan on 2-3 days. Once your turkey is thawed, remove the wrapper and paper giblet packets containing the gizzard, heart and neck. These are tucked inside the end cavities. Some options for the giblets are to use them in your dressing or just cook them with your turkey and serve them.

Step 3: Cooking Your Turkey

Place your turkey in a roasting pan with the breast side up. Now if you want that beautiful golden brown crispy color skin then what I do is melt one stick of butter and brush it all over the turkey, and after that I season the turkey with salt and pepper.

Wondering how long to cook your turkey? Cooking times vary by method and weight. For roasting, the general rule is to roast your turkey in an oven of 325 degrees, 15 minutes for every pound of turkey that you have so make sure to look at your tag and check the weight of your turkey.

If you’re going to baste your turkey to make it extra-moist and flavorful, you’ll want to do so every 30 minutes, using the juices from the pan to evenly baste your turkey. Make sure to save the drippings because they can be used to make awesome gravy. Now it’s time to place the turkey in your oven and roast it until the internal temperature of your bird reaches at least 165 degrees.

To make sure your turkey reaches the proper temperature of 165 degrees use a thermometer and place it in the thickest part of the thigh. Do not place the thermometer near a bone because it will give a false reading. Once it has reached 165 degrees take it out of your oven and just let it rest in that same roasting pan. This is such an important step because you do not want to carve that turkey and then eat it right away. By not cutting it for 30 minutes it gives it time for all your juices to soak into the turkey making it very moist. If you cut it right away all the juices will flow out of your turkey and make it a dry turkey.

Step 4: Carving Your Turkey

Now it’s time to carve the turkey…Thanksgiving Meal

Move your turkey out of the roasting pan and place on a large cutting board breast side up. Remove any ties or skewers. Cut the legs away from the body until the thighbone pops out cutting around the joint. Separate the drumstick from the thigh and remove the bone from the thigh so you have a boneless thigh.

Now find the bone that runs down the middle of the breast and cut alongside it all the way to the back of the bird. Then you will be able to remove the breast. Repeat the same step on the other side of the bird to remove the other breast. Take the breast and slice it against the grain. Then carve off the chicken wings and cut at the joints. You can now place the breasts, drumsticks, wings and thighs on a platter and use Rosemary as a garnish to make your turkey look like a work of art.

Step 5: Enjoy!!!

Now one last step to go… Relax, enjoy, make sure someone else does the dishes and have your favorite glass of wine. Have a Safe and Happy Thanksgiving!!!

Don’t forget to view my video and if you share and like you are automatically entered into a drawing to win a chance for a free turkey!

Coborn’s, Inc. Meat and Seafood Merchandiser

Click Here for more articles written by Jayne - Family, Friends & Food with Jayne