~ Red, White & Blue Salad ~

Serve up some patriotic food with this beautiful and delicious salad!

::: This salad is perfect for the Fourth of July holiday, or anytime. A perfect summer salad too.

~ Red, White & Blue Salad ~

Salad greens, fresh Strawberries & Blueberries, Feta Cheese, and Walnuts. Serve with a salad dressing of your choice. We like a Vinaigrette or lite-Italian.

~ Wishing everyone a fun, safe and spectacular Fourth of July celebration!

God Bless AMERICA!

 

Apple Slaw

I made this delicious no-mayo coleslaw that’s so good!  I prepared a huge bowl of it for my hubby and I a couple weeks ago and enjoyed it most of that week.  It gets better next day or more.

I just had to make it again this weekend and also wanted to share my recipe.  It’s so basic and so easy to make.

Cabbage, apple, carrot and red onion, dressed with olive oil, apple cider vinegar, white balsamic vinegar, lemon juice and salt & pepper.  I love it!  It tastes good and it looks good, it’s so colorful too!

Hubby named it...”Tam’s Apple Slaw.”  I hope you’ll give it a try and love it as much as we do!

~*~

~ Apple Slaw ~

- Ingredients:

1 small head Cabbage - shredded

1 Apple - cored, shredded (I used Gala)

1 Carrot shredded

1/2 red Onion - shredded

3 Tbsp Apple cider vinegar

3 Tbsp Extra virgin olive oil

2 Tbsp Lemon juice or from 1/2 Lemon

1 Tbsp White Balsamic vinegar

Salt & Pepper

- Instructions:

Shred the cabbage, apple, carrot and onion, I carefully used my mandoline or simply use a grater/shredder or food processor.

Combine all ingredients and mix well, adjust to taste. (If it seems too dry add more oil and vinegar, etc.)

~*~

I love the combo of the the main ingredients and the tang of the vinegars and lemon juice.

If you don’t like onion, leave it out. And, take an easy short-cut by using a prepared coleslaw mix. I made it without carrots before since I didn’t have any, but I prefer the sweetness and color that the carrots add!

This dish is perfect for any picnic, bbq, pitch-in or take-a-long, especially due to no-mayo!

I like getting extra veggies and fruits into my daily meals. This is a great way to do it!

Enjoy!

Patriotic Red White & Blue Salad

Serve up some patriotic food with this beautiful and delicious salad!

This salad is perfect for the Fourth of July holiday, or anytime!  A perfect summer salad too!

~ Red, White & Blue Salad ~

Salad greens, fresh Strawberries and Blueberries, Feta Cheese, and Walnuts

Serve with a salad dressing of your choice. We like a lite-Italian or Vinaigrette.

Wishing everyone a fun, safe and spectacular Fourth of July celebration!

~ God Bless AMERICA!...

NOT Hot Wings!Lighter Version -'Tip'

Well, it's that time of year where most of us make resolutions and say "we are going to eat lighter and healthier and vow to lose to weight!"

Every little bit helps so I try to find ways to lighten up or cut the calories of foods I love.

I’ve found a way to satisfy my craving for “Hot Wings” in a much healthier way.

I call this NOT wings!  Grilled Chicken Breast with Buffalo Wing Sauce.

I completed my meal with Roasted Broccoli and a simple side Salad with Chunky Blue Cheese-Yogurt Dressing.   All the flavor without all the guilt!

Yummy!  Enjoy!

You're welcome!

Happy Fourth of July Food & Fun!

Happy Fourth of July!

I've set a fun and festive table for today!  Just keeping it simple for hubby and I.  We’re starting off with my Red, White & Blue Salad!  Hubby has had Beef Ribs and Baked Beans slow smoking on our Big Green Egg all day!  The smell has been fantastic!

This salad is perfect for today’s holiday, or anytime!  A perfect summer salad!

~ Red, White & Blue Salad ~ 

Salad greens, fresh Strawberries and Blueberries, Feta Cheese, and Walnuts!  Serve with a salad dressing of your choice!  We like a lite Italian or Vinaigrette!

~*~   ~*~   ~*~

We’re going to enjoy this delicious holiday meal and then watch our neighbors put on his awesome annual fireworks display!

~ God Bless AMERICA!

Cucumber, Tomato, Onion and Dill Salad

I am hanging on to Summer here, and that is easy to do with the temps still being around the high 80s and low 90s most days.  I'm fine with it for now, and I would honesty be fine with it year round!  With that being said, I am still enjoying cool and refreshing salads, along with foods prepared out on the grill.  We are fortunate to be able to continue to grill out most of the year here in Georgia, too.  Our Big Green Egg works for us all year long!

When it comes to sides, or salads, I enjoy changing it up.  There are favorites though that get a repeat 'cause they're so good and they're so easy.  This cucumber salad is definitely one of those.  I'm sure there are numerous cucumber salad recipes out there, this is my take on one.

It doesn't get much easier than simply chopping up some cucumbers, slicing some onion and adding grape tomatoes, then tossing them around with some balsamic vinegar, and fresh dill!

I like the simplicity of this salad and most of all I love the taste!  A tasty and delicious, low calorie salad that I often think I could eat the whole bowl of at one sitting!  I enjoy having it on hand for a quick side for lunch, or dinner.  And, it doesn't have to be summer to enjoy this salad, you can find the ingredients year round and make this when ever you like.

Cucumber Tomato Onion and Dill Salad

4-Servings

Ingredients:

2 Cucumbers, sliced into quarter inch slices

1/2 cup red onion, sliced thinly

1 cup grape tomatoes

2 tablespoons fresh dill, chopped finely or 1 tablespoon dried(fresh is better!)

1/4 cup white balsamic vinegar

Directions:

Partially peel cucumbers, I use a peeler and peel down the cucumber four times around the outside, or remove peel completely if preferred.  Slice cucumbers in half lengthwise, scoop out seeds, then slice crosswise into quarter inch slices.  Slice onion thinly, cut and separate into strips.  Add cucumber and onion to a large bowl, add grape tomatoes, fresh dill, and white balsamic vinegar, then toss lightly to combine all ingredients.  Chill in refrigerator at least an hour and until ready to serve.

Enjoy!...

Caprese Salad

Ever since the first time I had a Caprese Salad while dining out at a restaurant, I have loved them and find it hard to pass up ordering one if it's on the menu.  Delicious fresh ripe tomatoes, fresh mozzarella cheese, and fresh basil, lightly dressed with olive oil and balsamic vinegar.  Once I discovered that I could find the fresh mozzarella cheese in the local grocery, I knew I could make this at home, too!

My favorite way to prepare this salad is using slices of fresh Roma tomatoes, fresh basil leaves, and the star of the caprese, the fresh mozzarella cheese, cut into slices.   I like to prepare a Caprese Salad using similar sized slices of the tomato and mozzarella cheese, and layer them slightly overlapping on a plate with a fresh basil leaf tucked in between the tomato and cheese.  A drizzle of olive oil, and a sprinkle of white balsamic vinegar gives it a little tang, and adding a bit of salt & pepper, these all give a nice finish to complete this beautiful and tasty salad, mmm mmm!  I garnished this one with some Calamata olives in the center.   

If you love tomatoes you're gonna love this Caprese Salad!  Grab up some of those fresh tomatoes that are perfect and plentiful right now and a few other ingredients to make this salad, it's a refreshing treat!  The mild flavor of the mozzarella cheese is perfect with the flavorful basil and tomatoes.  And, it's such an appealing and appetizing looking salad.  Lookin' good, and delicious!

*Caprese salad (Italian: Insalata Caprese [insaˈlaːta kaˈpreːze], meaning "Salad of Capri") is a simple Italian salad, made of sliced fresh mozzarella (ideally Buffalo mozzarella), tomatoes, and green basil, seasoned with salt and olive oil. [source]

  

Caprese Salad

Two serving-

Ingredients:

2 or 3 medium fresh ripe roma tomatoes, sliced-8 to 10 slices

1 ball or log of fresh mozzarella cheese- cut into slices

1 bunch of fresh basil leaves, washed, dried, leaves separated 

olive oil - amount desired

white balsamic vinegar - amount desired

salt & pepper 

Directions:
Slice up tomatoes and mozzarella cheese.  Layer alternating slices of tomato and cheese on a plate with fresh basil leaves between slices of tomato and cheese.  Drizzle on olive oil and a sprinkle of white balsamic vinegar. Salt & pepper to taste.

   Enjoy!...

Pea Salad - cool, creamy, and delicious

Hey it's summertime and it is hot here!  Whew, we were right around one hundred-degrees over the weekend.  When it's that hot outside, it's nice to be indoors feeling cooler, and that is a great time for easy, cool, and tasty foods, like salads.

This is an easy-peasy Pea Salad [I just had to say that! ;)], it's cool, creamy and delicious.  It requires just a small amount of ingredients, but, it's big on taste.

I have loved peas all of my life, and if you love them too, this Pea Salad might have you loving them in a whole new way!

I have grown quite found of olive oil mayonnaise, so, it is my go-to favorite these days if a recipe calls for mayo, or even for on a sandwich, too!  I used it in this salad for the creamy goodness, along with cheeses, red onion and bacon bits!  Yeah, what's not to love?

Make this salad and place it in the frig to keep a while and then serve later.  But, if you can't wait that long, it's all good.  I mean it's good either way, right after you prepare it or after it's been in the refrigerator to get it good and cold!  You could also add chopped boiled eggs to this salad.  You could even add a little chopped bell pepper for extra crunch or use the pepper in place of the onion (for those who are not onion fans), or perhaps some shredded carrots.  I like to add a little crunch to this salad, so use what ever you like or prefer.

If you are looking for something different, this is it! ...Hey fellow peas lovers ...check this out!

Pea Salad 

Ingredients:

2 pkg (12-16 oz. each) frozen peas, thawed and drained

1/2 cup-1 cup diced mild cheddar cheese

1/2 cup-1 cup diced sharp cheddar cheese

1/4 cup diced red onion

1/2 cup Mayonnaise

cooked bacon, 6 strips crumbled or 1/2 cup bits and pieces

salt and pepper, to taste

Directions:

In a medium/large bowl combine all ingredients and mix well.  Refrigerate until serving.

Enjoy!...

      

Cobb Salad

I enjoy having salad as a main dinner choice, once or even twice a week.  And salad is always a good choice for lunch.  If you're like me and you like salad, I highly recommend a Cobb Salad.  This is not the typical boring salad, it's appealing, appetizing, and will surely fill you up.  Cobb Salad has been around for years, I call it the sister to the Chef Salad. This salad looks as delicious as it tastes!

[-The Cobb salad is a main-dish American garden salad made from chopped salad greens (iceberg lettuce, watercress, endives and Romaine lettuce), tomato, crisp bacon, boiled, grilled or roasted (but not fried) chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red-wine vinaigrette. Black olives are also often included.-

One way to remember the components is to use the mnemonic EAT COBB: Egg, Avocado, Tomato, Chicken, Onion, Bacon, Blue cheese—then add lettuce.-]

(source)-wikipedia.org

My Cobb Salad begins with mixed greens, such as, a spring mix with spinach and arugula.  I top that with grilled chicken and crisp bacon, hard-boiled eggs, avocado, tomato, red onion, and blue cheese crumbles, then drizzle with a vinaigrette dressing.  I have been preparing my Cobb Salad lately with a shredded cheese blend instead of the blue cheese or Roquefort crumbles, to lighten it up a bit and because I love the Bolthouse Farms Chunky Blue Cheese Yogurt Dressing.(I find it near the salads in the refrigerated section of the grocery store.)  It's good stuff!  Only 35 calories per 2 tablespoons, 85% less-fat and 78% fewer calories then regular blue cheese dressing, and there are no artificial ingredients, and no preservatives.  I think it is the perfect low-cal, high in flavor addition to my Cobb Salad. 

Cobb Salad  

Two Salad Servings

Ingredients:

4 cups Mixed salad greens, or iceberg lettuce chopped

2 Chicken Breasts, cooked and chopped

6-8 slices Bacon, cooked and crumbled

2 Eggs, hard-boiled, chopped

1 Avocado, chopped

1 Tomato, chopped, or 10 grape tomatoes halved

1/4 cup Red onion, diced

1/2 cup Cheese blend, shredded, or blue cheese crumbles

Salad Dressing-Blue cheese, or a Vinaigrette

Directions:

Place the salad greens on a plate or large flat bowl.  Arrange the chicken, bacon, eggs, tomatoes, onions, avocado, and cheese in neat rows.  To serve drizzle with salad dressing and season with salt and pepper.  Alternatively, toss everything together in the bowl. 

Enjoy!...

Broccoli & Apple Salad

I am a huge fan of broccoli, I love it!  Cooked or raw, steamed, roasted and covered in garlic...oh yeah, or put it in a salad and I am good with that, too!  Speaking of which, I did put it in a salad and loved what I came up with.  I am calling it Broccoli & Apple Salad, but, it is more than that!  Crisp broccoli, apples, and walnuts, along with dried cranberries and a bit of red onion, all blended together with a creamy dressing that gives it a sweet and tangy deliciousness!

One of the great things about salads is their versatility.  You can add this, take away that, and customize to your liking just what you 'like' in your version of the perfect salad.  This is a perfect salad for me!  I recommend giving my Broccoli & Apple Salad recipe a try or you can make changes that you feel will make it a perfect salad for you!  I would imagine there are some who may not choose all of the same ingredients I used for my salad, optional and various other ingredients give a new taste and appeal to each different salad combination.  It's all good!

Broccoli & Apple Salad

Ingredients:
4 cups fresh broccoli florets, (approx-2 medium heads)
2 medium red apples, chopped-(gala is my first choice)
1/2 cup walnuts, halves or chopped pieces, (or pecans)
1/4 cup diced red onion-optional
1/8 cup dried cranberries or raisins
-Dressing-
1/4 cup mayonnaise-(I like the olive oil mayo!)
1/4 cup greek yogurt, plain-or vanilla
2 tbsp lemon juice
1 tbsp sugar
dash of salt
dash of pepper

Directions:
Combine broccoli, apples, walnuts, onion and cranberries in a large mixing bowl.  Prepare dressing using remaining ingredients, mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.  Add dressing to the salad and toss well to combine all ingredients.  Chill in refrigerator before serving.

Enjoy!...

Three Bean Salad

This salad is quick and easy, flavorful and delicious ...plus it's surprisingly filling.  I love beans and their versatility, and they really can stretch a meal.  Combining a blend of three of my favorites, black beans, garbanzo beans (chick peas) and edamame (soy beans) all tossed together with a light dressing, made for a great salad idea to enjoy in my quest for something different.  A new take on three bean salad!  This makes a delicious side dish, and it would also be great for taking along to a gathering to please a crowd.  I like it as a quick and satisfying lunch dish I can grab in a hurry!   

The vibrant colors are part of the appeal for me, and also the crisp crunch of the vegetables.  A zesty and tangy salad on it's own or it can be served with crackers or chips to scoop it up if you like.  A healthy low-carb alternative when served on lettuce leaves or endive leaves.  Also makes a nice presentation when served in zucchini or cucumber that have been scooped out to form boats or hollowed out chucks to form cups for mini appetizers.  

I used both canned and frozen beans for my salad, and of course you can prepare and cook dried beans if you wish, and have the time.  But I feel my choice was both healthy and time saving overall.  Either way will result in a dish you can enjoy!  This is also one of those recipes where you can add or take away ingredients to make different flavor combinations with just a little imagination! 

Three Bean Salad

Ingredients:

1  15 oz can of black beans, rinsed and drained well ( I like Bush's low-sodium beans)

1  16 oz can chick peas/garbanzos, rinsed and drained well

1  12 oz pkg of frozen/thawed Edamame(soybeans), shelled  (I used the Seapoint Farms)

1/2 of one red bell pepper, diced

1/2 of one yellow bell pepper, diced

1/2 medium white or red onion, diced

1 clove garlic, finely diced

1/2 cup olive oil
4 tablespoons white balsamic vinegar

juice of one lemon (or lime)

1 teaspoon ground cumin 

1/8 tsp white pepper 

salt to taste

Directions:

In a large bowl add beans and vegetables, then add the cumin, salt and pepper.  In separate small bowl add vinegar, oil, juice and garlic, whisk together then pour over beans mixture.  Gently toss well to combine.  Can be served immediately or refrigerated til ready to serve.

Enjoy!...

Summer Spinach Salad

~ Summer Spinach Salad / with Balsamic Vinaigrette ~

I am a spinach fan and always welcome new ways to enjoy it!  I like using spinach in recipes, and I also enjoy using fresh spinach in salads.  The idea for this salad came about when I had some left over watermelon on hand.  Luckily I had just paid a visit to the local farmer's market, and among other things had purchased fresh spinach and blueberries.  Mmm, my mouth was watering when I thought up this tasty salad.  The sweet watermelon and blueberries were perfect together along with the crunch of sliced almonds, and tangy parmigiano reggiano cheese shavings.  A light drizzle of balsamic vinaigrette completed the blend of flavors.

Salads are such a great combination of foods, and it's good that they can be served as an appetizer, a side dish, or even the main attraction.  With the heat of summer, and when not wanting anything heavy, it's nice to have a salad for lunch, or dinner and it be perfectly satisfying.  This summer spinach salad definitely satisfied me and my taste buds!  I prepared a basic Balsamic Honey Vinaigrette to go with this salad, it added a nice blend of flavors with enough sweetness to compliment the mix of spinach, cheese, almonds and fruits.

Summer Spinach Salad  

Ingredients:
(Amounts to your liking, or)
Serving for 4:

6 oz (approx 6 cups) fresh baby spinach leaves

2 cups fresh watermelon, cubed

1 pint fresh ripe blueberries

1/2 cup Almond slices

1/4 cup Parmigiano Reggiano cheese, shavings or shreds

Directions:

Layer spinach, watermelon, blueberries, almonds and cheese on salad plate or bowl.  Drizzle with  balsamic vinaigrette.  Sprinkle with salt and pepper if desired. Serve  

~ ~ ~

My Basic

Balsamic Honey Vinaigrette 

Ingredients:
1/2 cup Olive oil
1/4 cup Balsamic vinegar
1 tsp. Honey



Directions:
Combine the ingredients thoroughly in a bowl using a whisk, or shake together in a container with lid.
-If not using right away, cover and refrigerate, whisk or shake again before using.

Enjoy...

Italian Pasta Salad

It's Summer and the heat is on.  Perfect for lots of time cooking outdoors on our grills, having picnics and just spending less time in the kitchen. With all of the grilling going on it's nice to have something on the ready, a make ahead dish that is quick to get to the table and enjoy along side those grilled goodies.  

It's a good time for foods that are cool and refreshing too.  Here's a pasta salad that is easy to make and easy to love!  I enjoy many different types of pasta, and there are certainly many to choose from.  This pasta salad brings two pastas together, penne and cheese tortellini for a nice blend. 

You can make this salad ahead of time, it can be served right away or served later after chilling in the refrigerator.  A great take along dish to parties and picnics too.  I like to enjoy it over the next couple of days after I make it for a quick lunch or an afternoon snack as well.    

Italian Pasta Salad 

Ingredients:
1- 1lb box penne pasta
1 - 8oz pkg tri-color tortellini
1 med can pitted black olives, drained, cut olives in half
1 1/2 cups grape tomatoes, cut in half
1/2 cup red onion, chopped (optional)
1 cup fresh parmigiano-reggiano cheese, grated


For the Dressing:
1/2 cup extra virgin olive oil
1 tbsp italian seasoning or 1/2 tbsp each- dried basil, oregano
1 tbsp Mrs Dash Tomato Basil and Garlic seasoning
1 clove fresh garlic minced or 1 tsp garlic powder
1/2 tsp onion powder
salt and pepper, to taste
balsamic vinegar can be added for addition flavor, to taste


Directions:
Cook the penne and tortellini according to the package directions. Drain the penne and tortellini and rinse with cold water.  Drain well.
Place both pastas in a large bowl.  Add tomatoes, olives, red onion, and cheese.
In small bowl ,whisk together olive oil, seasonings, garlic, salt and pepper.  Pour over the salad and stir until well coated.  Serve immediately or refrigerate until ready to serve.

Enjoy...

Spinach Salad

This Spinach Salad is a favorite of mine!  So simple to pull together with only a few ingredients, spinach, blueberries, walnuts and feta cheese crumbles.  It's tasty and wholesome, and good-for-you good!  I like to change it up by adding blue-cheese crumbles instead of the feta occasionally, because I think both work well with the other flavors.   By adding some grilled chicken or shrimp to this, it would be a great main course too!  I like to have a light dressing on this salad as to not overpower all of the other flavors.  A nice spring-time salad or anytime!

  

Spinach Salad

Serving for two.

Ingredients:

4 cups fresh Spinach

1 cup fresh Blueberries

1/2 cup chopped Walnuts

Feta Cheese Crumbles

Directions:

Place clean fresh spinach on two separate plates, top with blueberries and walnuts, and finish with feta cheese crumbles.  Serve with a light dressing.

Enjoy!...

Cool & Creamy Cucumber Salad

After all of the holiday goodies and sweets, I thought it about time to get at some healthy cuisine!  Here's a nice refreshing salad.  Cool as a cucumber would put it nicely.  But seriously, this is a light salad/side dish you can feel good about.  Cucumbers are a great vegetable to use for many types of salads, they are low in calorie, zero fat, mostly water, and they are mild in flavor but taste good.  I think it's great that you can find cucumbers all year long and that they always seem to be there when you want them.

I like to eat sliced cucumbers with just a little salt and pepper sometimes.  I remember my Mother would often make cucumbers & onions salad, (I need to ask her about making that, so I can share that too!)  I also like to use cucumbers instead of crackers, as in cheese and crackers or hummus and crackers etc, using the cucumbers instead, makes for a lower calorie snack, and the carb conscience can love on that idea!

When a recipe calls for using sour cream, I often use plain non-fat greek yogurt instead, which I did for this recipe, but you may want to use sour cream. I just happen to love greek yogurt and find it works well as a replacement, and I feel it is a healthy choice.  This is something I like to make for myself as a snack, or as a side to go along with lunch.  Just double or triple the recipe of course to make a larger quantity.  

Cool & Creamy Cucumber Salad

Ingredients:
1 medium to large cucumber
1 tbsp plain non-fat greek yogurt or light/fat-free sour cream
1 tsp finely chopped onion or 1/4 tsp onion powder
1 tsp fresh dill, chopped or 1/2 tsp dried dill
1 tsp sugar or 1 packet of no calorie sweetner
1/2 tsp vinegar
salt and pepper to taste
use more or less of the ingredients to your taste.

Directions:

Begin by either peeling the cucumber or not, (I leave a little of the skin on by running a peeler down four sides, and/or scrape down the skin with a fork) and then slicing the cucumber into thin slices (approx1/4 inch).  Set cucumber slices in colander and place where they can drain off some of the moisture.  Meanwhile in a large mixing bowl, mix together the yogurt (or sour cream), onion, dill, sugar and vinegar.  Dry off cucumbers with paper towel if they appear too wet.  Add cucumber slices to yogurt (or sour cream) mixture and toss lightly.  Refrigerate until ready to serve.  Best if it sits in refrigerator for a little while before serving. (I usually just toss in the ingredients as a guess-ta-mation, so I tried to put this together with measurements for sharing, the ingredients can be adjusted per your taste.)

Enjoy!...

Taco Salad

Tammy's

 Taco Salad  

One of my favorite salads is the Taco Salad.  Taco Salads can be a calorie overload, with a lot of them being offered at restaurants served in a large tortilla bowl, with loads of meat, cheese and sour cream.  I make taco salad at home with a more health conscience approach.  I make it often and change it up slightly from time to time, but mostly use a basic salad recipe.

Mixed Greens with Tomatoes, Avocado, Black Beans, Shredded Cheese, Black Olives and Red Onion, topped with lean Ground Beef cooked with *Taco Seasoning (I make it homemade), along with a few Tortilla Chips, chunky Salsa and finished with a nice dollop of fat-free Sour Cream.

Cook one pound of ground beef, drain, add two heaping tbsp. taco seasoning and (if using package type)-1/4 cup of water and simmer until liquid is absorbed.  Prepare other ingredients for salad, top with ground beef, tortilla chips, salsa and sour cream.  Serve.

Adapt this basic recipe to what and how much you like of the ingredients, although using 1/2 cup-4 oz. of the seasoned lean ground beef, 1/4 cup of shredded cheese, a hand full of tortilla chips, and 2 tbsp of fat-free sour cream is recommended.  I don't feel like I am missing out on anything with this delicious version of taco salad.

Finish with topping of chips, salsa and sour cream.

Tammy's

*Taco Seasoning - Homemade

Ingredients:

2 Tbsp. chili powder

1-1/2 tsp. ground cumin

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. black pepper

1/2 tsp. paprika

1/4 tsp. oregano

1/4 tsp. crushed red pepper

1/4 tsp. salt

Mix all ingredients together.  Use 1 to 2 tablespoons of taco seasoning mixture per pound of meat, or to your taste.  Place taco seasoning mixture in an airtight container to store for future use.

Cheesy Macaroni Shells Pasta Salad

Summer time is a great time for salads, and salad side dishes.  This is one salad I like a lot that I just kind of threw together, and turned out it was also liked by those I served it to.  I'd tried other recipes for macaroni salads before, but was wanting something different.  This became thee macaroni salad of choice there after.  

Traditionally I now make this macaroni salad as one of the sides for our Thanksgiving dinner.    There are some ingredients in it that everyone loves, and some that others don't.  I found a happy medium with making it slightly different in batches as to please everyone.  Hey, I aim to please, or keep the peace, which ever!  All is well when everyone is happy!  

I prefer using the small shell-macaroni because of the size, and with the other ingredients being similar in size, this is more of an everything all-in-one-spoonful kind of bite!

~~~ ~~~ ~~~ ~~~ ~~~ ~~~ ~~~ ~~~ ~~~

Cheesy Macaroni Shells Pasta Salad

Ingredients:

1  pkg. (1lb.) of small macaroni shells pasta, cooked, drained, and cooled 

4-5 boiled eggs, chopped well

1  cup mayonnaise (I use Hellman's) or enough to moisten well

1  cup frozen sweet peas, thawed (optional)

1  8oz. pkg. sharp cheddar cheese block - chopped into pea sized squares

1  8oz. pkg. white cheddar cheese block, (or colby/jack blend, medium cheddar or jack cheese) - chopped into small squares.  (One mild cheese and one sharp cheese works well.)

1/4 cup red onion or green onions diced finely (optional)

1/4 tsp. seasoning salt

1/2 tsp. paprika

salt & black pepper to taste

Directions:

Prepare macaroni to al denta according to package directions.  After macaroni is cooked, drain and rinse in cold water.  Once macaroni has cooled down, drain well.  In a large mixing bowl combine macaroni shells, chopped eggs and mayo, fold gently to mix.  Add the cheeses, seasoning, paprika, salt & black pepper and onions, fold gently again.  Add thawed peas and fold gently.  Cover. Keep Refrigerated. Serve cold.  Sprinkle with paprika on top to garnish before serving.

-This is even better if made a day ahead.  If the salad seems a little dry after sitting overnight, moisten it by gently adding in a little extra mayo, garnish with paprika.

Enjoy!...

Black Bean Salad - Confetti Salad

I love this salad, it's so delicious, it's also healthy, and it's nice and colorful too!  I owe thanks to my Sister for this tasty and healthy recipe.  I altered her basic recipe a bit and made it my own.  I really liked this salad and it was a big hit the first time I made it to take along to a pitch-in gathering!   I've since seen a few different variations of it.

{ Thanks again Sis! :) }

This is a great take along, or take for lunch.  It doesn't need to be refrigerated, but it can be served cold or room temperature.  It can be served as a salad side dish, or a dip with chips.  Maybe even in a tortilla as a wrap, or perhaps enjoyed in pita bread with some low fat cheese and sour cream.  This dish is low calorie and full of veggies and protein!  Good for you and tastes good too, that's certainly a good combination to me!

Black Bean Salad / Confetti Salad

- Basic Recipe -

Ingredients:

2 15-oz. cans black beans rinsed and drained

1 cup grape tomatoes,  halved

1 can corn drained or small bag of frozen-thawed

1 small red onion diced

1 bell pepper diced

1 avocado diced

1 jalapeno diced

1/4 cup fresh chopped cilantro 

(1 cup of rice or pasta could be added also)

Dressing ingredients:

juice of 1 1/2 limes

1/4 cup olive oil

1 small glove garlic minced or crushed

1/4 tsp. cayenne pepper -or to taste

1  tsp. chili powder  -or to taste

pinch of salt

Directions:
Combine all ingredients except avocado in a large bowl, mix together and then add dressing, toss well.  Add Avocado and mix gently before serving.  

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- Altered Recipe -

Large amount for sharing!

Ingredients:

3 15 oz. cans of black beans rinsed and drained

1 1/2 cups grape tomatoes, halved

2 cans of mixed yellow and white corn, drained or 1 bag frozen mixed corn-thawed

1 red and 1 green bell pepper, diced or 1/2 each of orange, yellow, green and red for more color

2 avocados, diced
1 small red onion, diced

1 jalapeno diced -optional

1/2 cup chopped fresh cilantro or fresh parsley if preferred

Dressing:

1/3 cup olive oil

juice from 2 limes

1/4 tsp. jalapeno seasoning or cayenne /red pepper -or to taste

1 tsp. chili powder

1 tsp. cumin

1/4 tsp. coriander -optional

1 small garlic glove minced or crushed or 1/2 tsp. garlic powder

1/4 tsp. seasoned salt

Directions:
Combine all ingredients except avocado in a large bowl, mix together and then add dressing, toss gently to combine well.  Best if refrigerated a few hours or over night to enhance flavors. Add Avocado and mix gently before serving.  Serve cold or at room temperature.

This could be altered in many ways, with using different herbs and vegetables or additional types of beans or nuts.  Endless possibilities!...

Enjoy!...