2 roma tomatoes, sliced

2 avocado

1/2 cucumber, sliced

2 tbsp red onion, chopped

3 tbsp cilantro, chopped

2 tbsp lemon juice, fresh squeezed

1 1/2 tbsp olive oil

2 tbsp feta cheese

Salt & pepper to taste

1. Cut all veggies and add to a bowl. Add lemon juice and olive oil and mix well. 

2. Add Feta and refrigerate till ready to serve. Add salt & pepper right before serving.

1 cucumber, chopped

1 tomato, chopped

2 slices bacon, crisp and crumbled

2 tbsp light mayo

2oz feta cheese

1/4 tsp garlic powder

Sea salt & cracked pepper to taste

1. Mix all together and refrigerate before serving.

1 avocado

2 tbsp Cilantro, fresh leaves

2 cups Corn, canned kernels

1 Jalapeno

1/4 cup Red onion

2 tbsp Lime juice, freshly squeezed

Mix all together & refrigerate for 2 hours.

For the Dressing:

3/4 C mayo 

1/4 C sour cream

1 tbsp milk

1/2 tsp pepper

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp crushed red pepper 

For the Salad:

3-4 cups romaine lettuce, chopped thin 

1 pint grape tomatoes, halved

1 C cheddar cheese, cubed

1 C bacon, crisp & crumbled (add grease to dressing)

8 oz spiral pasta

1. Cook noodles till aldente in chicken broth and strained.

2. Mix together dressing & add bacon grease.

3. Mix all together & refrigerate for at least an hour. Serve with homemade croutons (recipe below).

1/2 C shredded chicken, cooked

6 leaves romaine lettuce, chopped

6 oz Penne pasta

2 tomatoes, diced

1 avocado, diced

1- 2 tbsp Caesar dressing

Parmesan cheese

Cracked pepper, Himalayan sea salt, garlic salt to taste

Croutons

1. Boil pasta to aldente in water or chicken broth. I prefer chicken broth. Drain and cool.

2. Combine all veggies & pasta in a large bowl. Drizzle 1 tbsp of Caesar Caesar dressing on top. Add a small amount of sea salt, cracked pepper, and garlic salt.

3. Throw in a small handful of Parmesan cheese. Put a top on the bowl and shake it around to mix.

4. Taste and add the additional 1 tbsp of Ceasar dressing if desired. Season or add more Parmesan to your taste. Add croutons right before serving.

* I try and add as little dressing as possible to keep calories down. I use a lot of cracked pepper because we love it on salads.

2 boneless chicken thighs, cut into tenders

4 slices bacon, cooked to crisp & crumbled

1/2 C Cheddar cheese, shredded

Home made Ranch dressing

Salad Mix

2 heads romaine, chopped

1/2 bunch cilantro, chopped

1 green onion, chopped

2 roma tomatoes, chopped

Chicken Marinade

1/2 C ranch

1/4 C olive oil

3 tbsp Worcestershire sauce

1 tbsp lemon juice

1 tbsp rosemary

1 tbsp sugar

1 tsp white vinegar

1 tsp garlic salt

1/2 tsp pepper

Marinade chicken for 6 hours in refrigerator. Bring to room temperature before breading.

Chicken Breading

1 1/2 C bread crumbs

1/4 C parmesan cheese

2 tsp salt

1 1/2 tsp garlic powder

2 tsp paprika

1 tsp pepper

1 tsp cayenne pepper

1 tsp seasoning salt

Mix breading together in a ziplock bag. You will not use all of it. I use the same mix for my baked "fried" chicken.

1. Pick each tender up, pick of remaining rosemary and let excess marinade drip off. Roll in the crumbs & put on a greased oven dish.

2. Cook at 375 degrees till cooked through & crispy crust. 

3. Serve with home made crutons.

French bread, day old

* I have used a thick sandwich bread also

olive oil

red pepper flakes

Italian seasoning

garlic & pepper seasoning mix

1. Break up bread into desired thickness for croutons.

2. Drizzle with olive oil. Sprinkle with seasoning and mix bread around to coat.

3. Bake at 400 degrees for 15 minutes. Let cool and store in a zip lock bag. Croutons are good for up to a week.

4 oz low fat cream cheese 

4 oz low fat sour cream 

1/2 cup chicken broth 

1/2 tsp dried chives 

1/2 tsp dried parsley 

1/2 tsp dried dill weed 

1/4 tsp garlic powder 

1/4 tsp onion powder 

1/8 tsp salt 

1/8 tsp ground black pepper 

juice of 1 small lime

1. Put in to food processor and refrigerate. This is enough dressing to mix with a whole head of lettuce.

16 oz spaghetti pasta 

1 oz hidden valley dressing mix

4 tomatoes, diced

2 cucumbers

1 onion, diced

2 bell peppers, diced

2 1/2 oz black olives, sliced

1 C Italian dressing

1/2 C olive oil

1/3 C red wine vinegar

2 tbsp garlic salt

1 tbsp garlic powder

1. Boil noodles till aldente, drain. In a small bowl, mix vinegar, oil, & ranch packet together.

2. Mix all ingredients together well. Refrigerate 24 hours before serving.

2 (15 oz) cans corn, drained

2 medium tomatoes, seeded & diced

4 tbsp green onions, chopped

1/2 C mayo

2 jalapenos, diced

4 tbsp onion

1 tsp dried basil

2 tsp salt

1/2 tsp pepper

2 tsp cumin

2 tsp garlic powder

1. Mix all together and refrigerate overnight.

* Do not use light mayo. Seed tomatoes or it will be runny.

1/2 lb dry shell pasta (about 3 cups)

3/4C sliced pickles

2/3C cheddar cheese, diced

3 tbsp finely diced white onion

2 tbsp fresh dill

1/2C pickle juice

Dressing

2/3C mayonnaise

1/3C sour cream

1/4 tsp cayenne pepper

1/2 tsp garlic salt

4 tbsp pickle juice

salt & pepper to taste

1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.

2. Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.

3. Combine all dressing ingredients in a small bowl and mix well.

4. Toss all ingredients in a large bowl. Refrigerate overnight before serving.

1 head lettuce

Dressing

1 avocado

1 garlic clove

1 lemon, juice of

1⁄4 C cilantro

1⁄3 C onion

1⁄4 C olive oil

1⁄4 C water

2 tsp white vinegar

2 tbsp tomatillo salsa or 2 tomatillos, canned

garlic salt, pepper, cumin, chili powder

1. Put all in a food processor then toss with salad till evenly coated.

1 bunch Asparagus, thick

1 tsp Lemon, zest

1 tbsp Lemon juice, freshly squeezed

1/4 tsp Black pepper, freshly ground

1/4 tsp Kosher salt

1/4 tsp garlic powder

3 tbsp Olive oil, extra virgin (divided)

1/3 cup Feta cheese