Cucumber Tomato Salad


    For the salad:
    Approximately 3 cups peeled & sliced cucumbers
    3 Roma tomatoes, sliced into chunks
    ⅓ cup chopped red onion
    ¼ cup chopped fresh basil
    For the dressing:
    ¼ cup extra virgin olive oil
    ¾ cup apple cider vinegar
    ½ tablespoon red wine vinegar
    ½ teaspoon dill weed
    1 teaspoon sugar
    Salt & pepper, to taste


    Place salad ingredients in large bowl and toss.
    Mix dressing ingredients in small bowl; stir to combine well & drizzle over salad.

Scalloped Potatoes

    4 cups thinly sliced potatoes
    3 tablespoons butter
    3 tablespoons flour
    1 1/2 cups milk
    1 teaspoon salt
    1 pinch cayenne pepper
    1 cup grated sharp cheddar cheese
    1/2 cup grated cheese, to sprinkle on top
    sprinkling of paprika

    In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese.
    Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.
    Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color.
    Bake uncovered for about 1 hour at 350°F.

Sweet and Spicy Chicken Bites

    3 lbs chicken tenderloin or boneless skinless breasts
    2 lbs bacon
    2 cups brown sugar
    3 TBS chili powder
    1 tsp cayenne pepper

    1 I prefer the tenderloins. Take the chicken and cut it into ping pong ball sized cubes. Mix the dry ingredients and put into a bowl to dredge the chicken. Cut the bacon slices into 1/3’s. Roll the chicken piece in the dry mixture. Wrap with the bacon. Secure by stitching the bacon into the chicken with a toothpick. Roll again in the sugar mixture. Grill for about 25 minutes until the bacon is cooked and crisp. If you don’t have access to grill, bake at 350 for 30 - 35 minutes until bacon is crisp. I find that it is too smoky in the house because the sugars tend to smoke. Also, cover with foil while cooking indoors so as not to dirty your oven!
    2 Serve with Ranch dressing or Blue Cheese for dipping sauces.

Banana Banana Bread


    2 cup all-purpose flour
    1 tsp baking soda
    1⁄4 tsp salt
    1⁄2 cup butter
    3⁄4 cup brown sugar
    2 egg, beaten
    2 1⁄3 cup overripe bananas, mashed


      Prep 15 min Cook 65 min Ready 80 min
      Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 5 inch loaf pan.
      In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture just enough to moisten. Pour batter into prepared loaf pan.
      Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into the center comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
      Recipe originally inspired by AllRecipes with 5-star rating and 7617 reviews.



    3 boneless, skinless chicken breasts
    1 (18 oz) bottle Teriyaki sauce
    3 Tablespoons sesame oil (or vegetable oil)
    1 cup frozen peas and carrots (thawed)
    1 small onion, chopped
    2 teaspoons minced garlic
    2 eggs, slightly beaten
    3 cups cooked white rice (day old or leftover cold rice is best)
    3-4 Tablespoons soy sauce


    Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
    Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
    Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
    Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy!


1 ½ lb. lean ground beef
6-7 potatoes
3 carrots chopped
1 onion chopped
1 clove minced garlic
1 cup frozen corn
1 cup frozen green beans
1 cup frozen peas
1 tbsp. tomato paste
1 tsp. thyme
6 tbsp. butter
½ cup milk
1 tsp. salt
1 tsp. ground black pepper
1 package beef gravy mix prepared as per instructions
1 cup cheddar cheese shredded

How to make it :

Peel and cut potatoes; cook in salted water until tender, about 20 minutes, drain.
Add butter, milk and mash; set aside.
In large sauté pan add ground beef, salt, pepper and cook until browned. Transfer to casserole dish.
Drain off all but about 1 tbsp. fat from sauté pan, add onions, carrots and garlic and cook until tender.
Add beans, corn and peas. Cook for about 8 minuntes(I usually add the beans and cook for a few minutes before adding peas and corn as they take a bit longer to cook.
In the meantime prepare gravy mix as per instructions.
When gravy is done add tomato paste and thyme.
Stir gravy into vegetable mix, then stir in ground beef and pour in casserole dish.
Top with mashed potato mix, cover and bake 350 degrees for 30 minutes.
Add shredded cheddar cheese and bake uncovered for an additional 10 minutes or until cheese is melted.

Meatball Sub on a Stick

1 lb lean ground turkey
1/2 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp dried Oregano
1 Tbsp dried Basil
1 Tbsp dried Parsley or 1/4 cup fresh chopped
1/2 tsp Crushed Red Pepper
2 cloves garlic, minced
1 can Pillsbury Original breadsticks
1 cup shredded mozzarella cheese
12 (10"-12") wooden skewers
Marinara sauce for dipping

How ro make it :

Preheat oven to 375°
Line 2 baking sheets with parchment paper. Set aside.
In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano, Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.
Open can of breadsticks and starting with one breadstick at a time thread dough then meatball. Repeat the process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough and meatballs away from each other by about 1/4", so the meatballs bake through and the dough has room to expand.
Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.
Serve immediately with warm marinara sauce for dipping.