Fresh Italian Salad

Simple and fresh are the two words I'd use to describe this salad. Eat right away or make it a few hours in advance. Delicious either way.

Fresh Italian Salad

2 cucumbers, peeled and diced
1 package cherry tomatoes, halved
1 can black olives, drained and halved
1/4 cup sliced onion
juice of half-whole lemon
Mrs. Dash Tomato Basil (or your favorite Italian seasoning) to taste

Mix vegetables and toss with lemon juice and seasonings. Enjoy!

Zucchini Soup

I found this recipe on the Sisters' Cafe and knew I had to try it. We loved it! In fact Tory just went grocery shopping and came home with a huge bag of zucchini so I can make it again! A great way to use up zucchini if you have a lot growing in your garden. Mmmm...so fresh and very simple to make. I added some yellow crookneck squash as well, just because I had some that I needed to use. Easy to make vegetarian. I didn't add the bacon, half-n-half, sour cream, or cheese. Very healthy. My baby even loved it! The only problem was that there wasn't enough!
**I've made this several more times and have added a can of white beans, rinsed and drained, just before blending. Makes it a little more filling and you never even know they're in there. I've also added walnuts and blended them right up, too. They were very tasty!

Zucchini Soup

1 cup chopped onions
2 T. butter (I used 1 T. olive oil)
3 cups sliced zucchini
2 cups chicken broth
1/4 t. salt
1/8 t. pepper
½ cup half-and-half (Can substitute with regular milk or soy milk)
1 cup grated cheddar cheese (optional)
1/2 cup sour cream (optional)
4 slices bacon, cooked until crisp, then crumbled

In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon bits. Makes 6 servings.

Edamame

Edamame, otherwise known as soybeans, is one of my most favorite things to snack on. My boys and I can go through a sack pretty fast! Quick, easy, and not too shabby on the health factor. I buy the frozen kind so that I always have them ready. I can cook as many as I need and save the rest for later. I bought these at good old Wal-Mart. Make sure they are the kind IN THE POD. Half the fun is getting them out!

The way I cook 'em up is:

Place about a cup of water in a saucepan. Bring to boil. Throw in the frozen edamame, cover. Reduce heat and simmer for about 5 minutes (look at package to be sure). While they are steaming away I like to whip up my special dipping sauce.

Dipping Sauce:

Mayonnaise, Dijon mustard (I prefer Grey Poupon Mild & Creamy), and a splash of soy sauce-if desired. Sometimes I like to squeeze a little lemon juice in there, too. Feel free to experiment until you find your perfect mix. I use just about equal parts mayo and mustard...maybe just a tad bit more mayo. I don't like a lot of sauce for my edamame but you may want more.

To Eat:

Pile the steamed IN THE POD edamame on your plate. Grab one pod at a time and dip into sauce. (I like just the tip dipped. About 1 cm if you want to get specific. Just enough for a hint of flavor. But if you like more...dive on in!) Now for the fun part. Holding onto the clean, non-dipped end, place the pod between your teeth and gently pull out until the beans are in your mouth and the empty pod is in your hand. Do not, I repeat, DO NOT eat the empty pod (unless you really need something to chew on for awhile and don't have any gum handy. It will keep ya going!) Eat the 2-3 beans and repeat with another pod. Mmmmm....

Guacamole tip

I just learned something new about guacamole and have to pass it on:

After you make guacamole, bury the pit in the center and store in an airtight container.
This keeps it from getting all brown and yucky... also this will keep it from getting all brown if it is out like a dip at a party...

Just tried it and my guacamole looks just like it did yesterday when I made it.

Chili Mac

Let's face it...sometimes we need quick, easy recipes-something that can be whipped up in just a few minutes. Here is a good old standby of ours. It's right up there with spaghetti and enchilada skillet bake (which I really need to post on here because that's by far our favorite quick meal). If you have a bag of salad to serve with it that would be great. If you want it a little bit creamier you can add a few tablespoons of cream cheese. Or you could always put in regular shredded cheese but we try to avoid the stuff around here. If you want to make it vegetarian just use vegetarian chili and leave out all cheese.

Chili Mac

1 (16 oz.) package elbow macaroni pasta
2 (15 oz. each) cans pre-made chili-I like to use vegetarian or turkey
1 cup salsa
3 Tbsp. cream cheese, optional
shredded cheese, optional

Cook pasta according to package directions. Drain. Add chili and salsa and mix well. Cook over heat until warmed. Add cream cheese, if desired, and stir until melted. Serve with a salad or veggie tray. Quick and easy!