Fruit Salad

This is a recipe my Mom started making as her dessert or snack. It is really good and sweet, and doesn't have anything but fresh fruit and nuts in it. It's easy and will last about 3 days in the fridge...if it isn't eaten up first!

Ingredients

1 small package of fresh blueberries

1 small package of fresh raspberries

1 small package of fresh blackberries

1/2 of a container of fresh strawberries, sliced

3 ripe bananas sliced

2 peaches, pitted, skinned, and sliced

1/2 cup of chopped pecans or walnuts, or a combination of both


Directions

Put it all in a large bowl with a lid, mix together and refrigerate.

Cheese Stuffed Chicken Breast

So, I took one of my favorite recipes, took out the oil, the pan frying, and made it heart healthy. This recipe has no added salt, is low in fat, and FULL of flavor. Don't let the goat cheese scare you, if you haven't ever tried it...just do it...if you don't like it, I will be VERY surprised. Also, if you have picky eaters....DON'T tell them it's goat cheese, they won't know I swear! This is another recipe I give per breast directions, make it for you, or for your whole family...it's very easy to make and calls for just a few ingredients.

Ingredients

Package of boneless skinless chicken breast

1 tbsp of mustard (plain yellow mustard) per chicken breast

2 tbsp of crumbled goat cheese (find it in your specialty cheese section, Food Lion has it, I know you can find it) per breast

2 tbsp of plain bread crumbs per breast

Mrs. Dash Original spice blend to taste


Directions

1. Preheat oven to 350, and grease 9X13 pan or cookie sheet

2. Take each breast between two pieces of wax paper and pound out until it is round and thin

3. season both sides with Mrs. Dash

4. Spoon 2 tablespoons of cheese on to breast, spreading evenly through the breast. Roll the chicken up in to a log, placing seem on the bottom

5. Squirt mustard over the top, and coat the outside evenly (this is what will make your bread crumbs stick, use it like an egg wash)

6. Sprinkle chicken with bread crumbs, patting in to skin evenly.

7. Place on greased cookie sheet or pan and bake approx 30 minutes.

Quacomole Dip

I often make this guacamole dip with the Party Salsa recipe, they go hand in hand. Friends who don't even like guacamole, like this. So if you are nervous about trying it, don't like avocado, or have picky eaters in your group...this is a great one to try to expand their food horizons!


Ingredients

1/2-3/4 cup prepared Party Salsa (or jarred salsa will work in a pinch)

5 ripe avocados

1/2 cup sour cream

juice of a lime

1/4 teaspoon of salt

1/2 tsp garlic salt

1/2 tsp garlic powder

1/2 teaspoon pepper or Hotshot

1 jalepeno seeded and chopped

1/2 teaspoon cayenne pepper


Directions

1. Take out the pit, and put the flesh of the avacod in a bowl and mash with your hands or a potato masher.

2. Pour the juice of the lime over the avacado and mix in well.

3. Add all other ingredients and stir well.


This can set in the fridge covered and sealed TIGHTLY for 1 day, but is BEST made fresh about 1-2 hours before eating. If it becomes brown on top...take a spoon and scrape the top layer off...the rest underneath should be a pretty green color. The lime is used to keep the avacodo from turning brown.

Party Salsa

This is a recipe I got from my friend Jessica, and I can't get enough of it. I like to make it for big parties, or any Mexican themed dinner.

Ingredients

Herdez brand salsa verde in 16 oz jar (any salsa verde will work)

12 Roma tomatoes chopped

3 jalapenos chopped with seeds and ribs

The juice of 2 limes

1 white onion finely diced

1 bunch of cilantro chopped

1 teaspoon of salt (start with this amount, may need more)

1 teaspoon of chopped garlic, about 2-3 cloves

1 teaspoon of pepper or Hotshot



Combine all ingredients and let it sit for at least an hour in the fridge before serving. Great if made the night before! Serve with tortilla chips.