The gardens will soon be giving us fresh vegetables; here is a recipe to try for a cheap and good-for-you snack!
1 zucchini, sliced fairly thinly
1 tbsp olive oil
1. Put the zucchini in a bowl.
2. Add the olive oil and mix well with your hands.
3. Put zucchini on cookie sheet with parchment paper; place each piece of zucchini separately.
4. Sprinkle salt lightly on chips.
5. Bake at 450 degrees for 20 to 25 minutes
Nice served plain, or with salsa.
Note: You will learn as you do this how thick to make the chips. Too thick and they may be done too quickly; too fat, and the chips will be great but a bit soggy.
1 pkg 4 boneless, skinless chicken breasts cut each in ½
1 pkg frozen vegetables
4-5 red potatoes, washed and cut in pieces
3/4 stick of butter
dry Italian seasoning.
1. Place chicken breasts on one side of a 9x13-inch pan, the long way of the pan.
2. Put frozen vegetables in the middle of the dish, the long way again.
3. Place the potatoes on the last vacant area of your pan
4. Melt butter and pour over all ingredients,
5. Put 2/3 of a package of the seasoning over the dish.
6. Cover with aluminum foil, and bake at 350 degrees for 1 hour.
Serves about 5.
16 oz Salsa of your choice
1 can black beans, drained
Chopped green onions to taste
1. Simmer beans and salsa for a few minutes.
2. Then crack the 4 eggs individually into the mixture, keeping eggs apart. If there are two kinds of eggs desired, like soft-boiled and hard-boiled (like John and I like), put in the one to be hard-boiled early, and add the second two later.
3. Cover, and let simmer till eggs are done the way you want them.
4. Serve. (Nice when you add the tortilla chips for flavor; also nice to add shredded cheese as desired)
Linda's Note: Serve with a green salad. I have been known to also add chopped ripe olives to my portion of the meal!
2 tbsp olive oil
½ tsp essential oil (I use lemon or orange)
¼ cup white vinegar
13/4 cups water
1. Mix all in a spray container that was cleaned thoroughly.
2. Add label to container and use as needed.
1 can Spam luncheon meat (7 oz)
3 slices American cheese
1 tbsp pickle relish
1 tbsp mayonnaise
1. Finely chop Spam and cheese or process in food processor using chopping blade.
2. Mix in pickle relish and mayonnaise.
3. Cover and refrigerate until serving time.
4. Serve on bread, toast, pita bread or crackers.
1 package potatoes au gratin mix (51/2 oz)
1 can Spam luncheon meat (7 oz), diced
1/4 cup chopped green pepper
2 cups boiling water
2/3 cup milk
1 medium tomato
1. In 11/2-quart casserole, combine potatoes, sauce mix from box, Spam and green pepper.
2. Pour in boiling water and milk; stir to mix well.
3. Bake, uncovered, in 400-degree oven 25 minutes.
4. Stir well.
5. Slice tomato in slices; halve each slice. Overlap tomato slices on top of casserole.
6. Return to oven, and bake 10 minutes longer. Let stand 5 minutes before