CRUNCHY CONFETTI SALAD

Fresh, crisp vegetables with a tangy vinegar dressing all mixed with a surprise of crunchy ramen noodles. Easy, economical and zero fat! Makes an easy summer side dish and is a great choice for potlucks. It travels well and you can double this recipe for a crowd.

For a printable version of this recipe without photos, click here.

Ingredients:

1/2 head green cabbage

1/4 head red cabbage

2 green onions

1/4 red bell pepper

1 carrot

1 package ramen noodles, uncooked

1 cup rice wine vinegar

1 Tablespoon sugar

Directions:

Open the package of ramen noodles. Put the uncooked noodles into a zip lock baggie. Use a rolling pin or mallet to crush the noodles into small pieces, but not into dust. Set aside.

In a bowl, mix together the rice wine vinegar, the sugar and ramen noodle seasoning packet. Stir well to combine. Set aside.

Remove any damaged outer leaves and the core of the cabbages. Thinly slice the cabbage and then cut crosswise into bite-size pieces. Put all the cut cabbage into a large bowl.

Wash, dry and chop the green onion. Slice the bell pepper into strips and then across into small pieces.

Peel and grate the carrot. I use a standard box grater. Throw all the chopped vegetables into the bowl with the cabbage. It looks colorful already!

Now add the broken, uncooked noodles to the bowl.

Pour the dressing over all and mix well to coat everything.

Serve chilled. This recipe can be doubled for a larger crowd. Enjoy!

SALAD DAYS

Fresh, crisp and full of flavor! Salads just seem to taste better in the summer. Take a trip to your local Farmers Market and pick up some beautiful greens, ripe tomatoes and succulent vegetables. Put them all together and enjoy a salad you create yourself.

For this salad, prepare and assemble your ingredients:

• lettuce and other greens (spinach, arugula, etc.)
• 
  
  red or green onions
• 
  
  cherry or grape tomatoes
• 
  
  avocado

Add protein:

• 
  
  hard boiled eggs
• grated cheeses
• ham, turkey, chicken, etc.
• crisp, crumbled bacon

Add other vegetables and toppings depending on your preferences:

• 
  
  cauliflower, broccoli
• cucumber
• sprouts
• sesame seeds
• edamame
• tofu
• croutons

Dressing:

Use any dressing you prefer or offer a selection if you are serving to guests.

What is your favorite salad topping? Which dressing do you prefer for a mixed salad like this one? Leave a comment below, I'd love to hear from you!

BALSAMIC VEGGIES and CREAM CHEESE APPETIZER

Vegetables marinated in balsamic vinegar poured over a brick of cream cheese and served with crackers! The mushrooms soak up the tangy sweetness of the balsamic vinegar and smooth cream cheese balances the rich flavor of the artichoke hearts. Beautiful contrasts in color, texture and flavor will have your guests clamoring for more. I promise you this appetizer it will be gone before you know it and people will beg for the recipe!

It looks complicated, but there is no cooking involved and all you do is choose your ingredients (it's very flexible, use what you like), marinate them, chill and serve! Super easy and so delicious.

To make shopping easier, use my handy printed shopping list. Click on the Shopping List tab above and you can print the pdf document.

For a printable recipe without photos, click here.

MINESTRONE SOUP

Freshly made hearty soup filled with vegetables and flavored with simple herbs and spices. So easy and very tasty. If you have never attempted to make soup from scratch, start with this one. You can make this and enjoy lovely hot soup for several meals. I made a double batch and put some in the freezer.

For a printable version of this recipe (with an itemized ingredient list and without photos) click here.

Use whatever leftover meat and vegetables you have in your kitchen. I used about a cup of chopped ham, some carrots, celery, potato, cabbage, beans, peas and onion.

SPLIT PEA SOUP

SPLIT PEA SOUP w/HAM

Put this easy recipe together in your slow cooker in the morning and come home to a rich, hearty soup at the end of your day. So easy and delicious! This recipe is a good way to use the leftovers from the baked ham you made for dinner. If you didn't bake a ham, just buy a slice of ham at the grocery store. Get a piece that has a bone. This recipe is almost fool proof and a good recipe for a beginner.

To make shopping easier, use my handy printed shopping list. Click on the Shopping List tab above and you can print the pdf document.

For a printable verison of this recipe without photos, click here.

SCALLOPED POTATOES

SCALLOPED POTATOES

Doesn't that look yummy? Let me tell you, it is! If you have never made scalloped potatoes, please try this recipe. It is easier than you think and sooo delicious. If you have bought the box of 'scalloped potatoes' at the grocery store and think all scalloped potatoes taste that bad, you are in for a wonderful surprise with these homemade potatoes.

To make shopping easier, use my handy printed shopping list. Click on the Shopping List tab above and you can print the pdf document.

For a printable version of this recipe without photos, click here.

COLESLAW

Cool, creamy, crunchy. How good is this? So simple to make and so much better than the limp, watery, bland stuff you get in restaurants. Prep your vegetables ahead of time and add the dressing right before the meal. You will love this! Start with this basic recipe then change the ingredients to make it all your own. Good for barbecues, potlucks, summer meals or any time. Serve on the side or add to a barbecued chicken, pork or beef sandwich, yummy!

For a printable version of this recipe without photos, click here.

CORNED BEEF & VEGETABLES

Every year, corned beef is traditionally served for Saint Patrick's Day on March 17th. As much as I love tradition, I love a bargain even more! If you like corned beef, you can find it for a very low price the week before Saint Patrick's Day. I buy several and freeze the extras for later in the year.
Here is a very easy, basic dinner of corned beef, onions, potatoes, carrots and cabbage. It might also be called a New England boiled dinner, except, this is California and I put it all in a slow cooker.
Use your slow cooker for these types of meals and you'll not only save yourself time and effort, but it's economical as well. Next time, substitute a cut of roast beef or pork, instead of the corned beef, and you'll have a hot, delicious dinner waiting for you at the end of the day!

For a printable version of this recipe without photos, click here.