Recipe Page

My cooking style is a focus on nutrition, taste, look, and ease. All Mine

I enjoy the ready availability of frozen/ pre-packaged ingredients. If I use an ‘oil’ it is most commonly a good Extra Virgin Olive Oil. For a few other dishes, a spray of Pam is plenty.
Many of the ingredients are bought at our local Sam’s (membership store). We are blessed with many Wal-Marts in our area and most other ingredients are from there.

A new combination I enjoy is the following:

A spread of Extra Virgin Olive Oil lining a casserole dish. Top with a cup of finely chopped onion. Add five minced garlic cloves. Coarsely slice a few red and yellow bell peppers, and add them to the dish. Top that with four thinly sliced yellow squash.

Season to taste.  We like a sprinkle of Cayenne pepper. Open and drain two cans of white meat chicken. Spread around. I put a lid on the dish or a piece of foil crimped about the edge of the casserole dish. Bake for Thirty (30) or Forty (40) minutes at 350 F degrees.










Thursday’s Supper

Celery Potato Pleasure

Sauté chopped Onions (about 12 ounces) in E V Olive Oil (about two ounces).
Slice 5 (or more to taste) stalks of Celery in about One inch slices.
Add to Onions.
Sauté until tender and golden.
Add one and a half (or more to taste) Ground Round, or Slivered Beef.
Continue to Sauté.

Thinly peel, and then cube 4 Russet Potatoes (usually sold as a good sized Baker)

Mix four cups of boiling water with a Tablespoon of Tone’s Beef Broth (available at Sam’s)

Add the Potatoes and the broth to the Onions, Celery, and Beef.

Simmer 18 minutes. Evaporation will happen. Stir occasionally if using non-stick Teflon or Cast Iron, Stir often if using Stainless Steel.
Potatoes will take on a Golden look.

Test potatoes for doneness. Continue simmering a few minutes for more doneness to your taste.
Cracked Pepper is very good on this dish, but I usually wait until its finished for a quick taste before adding ANY spice/seasoning.
The Beef Broth has a lot of Salt and this dish usually does not need any more.

A good, fresh Pumpernickel Bread spread with Butter or Brummel and Brown Spread is very good with this dish.
Although we do not usually have another vegetable, a Cole Slaw is good, or a Pickled Red Cabbage is tasty.

Friday’s Supper

Tortilla Soup

Great Value Canned white meat Chicken 1 small or large if you like more substantial meat quantity
1 15 OZ Can Great Value Refried Beans
1 can Rotel Original
1 15 OZ diced Tomatoes, we like Hunt’s
4 cups Chicken broth made with Tone’s
1 cup Sautéed Chopped Frozen Onions, we like PictSweet
Combine all ingredients over a medium heat stirring well

Simmer for 10 – 15 minutes to heat through. All ingredients are pre-cooked.
Five minutes before serving, add a Tablespoon Canned Minced Garlic

Serve with fresh Cilantro, Wholly Guacamole, and Tostito tortilla chips

Dessert Please Remember Desserts is Stressed spelled backwards. 😉

I offer this for its speed to assemble, its immense flavor and its consistent welcome WHEREVER I’ve taken it.

Fast Fruity Yogurt
In a Gorgeous chill able bowl:

1 tub Great Value Plain Vanilla Yogurt
1 Package Frozen Sliced Strawberries (Softened)
1 Package Frozen Sliced Peaches (Softened)
1 Package Blackberries (Softened) This could be optional. I just like Blackberries.
8 ounces chopped Walnut
Makes a lot. A lot goes fast.

Mix all of these together. Cover, Chill, and serve

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