Sweet Potato and Turkey Salad

September 14, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have recipe off the Jennie – O Turkey website to pass along, Sweet Potato and Turkey Salad. To make this recipe you’ll be needing Olive Oil, Sweet Potato, JENNIE-O® Lean Sweet Italian Turkey Sausage, Arugula, and Chopped Cashews. Also included is the recipe for the Dressing. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Sweet Potato and Turkey Salad
Here’s a savory salad recipe that’s totally sweet. This Sweet Potato & Turkey Salad recipe is low-carb without sacrificing any delicious down-home flavor. This meal is made with sweet potatoes, sweet turkey sausage, arugula and crunchy cashews. Under 300 calories per serving.

Total Time – 1 Hour
Serving Size – 6 Servings

Ingredients
DRESSING

1/3 – cup olive oil
2 – tablespoons red wine vinegar
2 – teaspoons Dijon mustard
1 – clove garlic, minced
2 – teaspoons packed brown sugar

SALAD

1 – tablespoon olive oil
3/4 – lb. sweet potato, peeled and cut into ¾-inch cubes
1 – (19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
2 – cups arugula
1/2 – cup chopped cashews, toasted

Directions

1) For dressing, in bowl, add 1/3 cup oil, vinegar, mustard, garlic and brown sugar; whisk to mix.

2) For salad, heat oven to 375°F.

3) Line baking sheet with parchment paper. Combine oil and sweet potato on prepared baking sheet and arrange in a single layer.

4) Roast, 30 to 40 minutes or until tender and golden turning once.

5) While sweet potatoes are cooking, cook turkey as specifed on the package.

6) Always cook to well-done, 165°F. as measured by a meat thermometer.

7) Slice links into 1/4-inch rounds. In large bowl, add sweet potato, turkey, arugula and cashews. Drizzle with dressing and toss gently to coat.

Nutrition

Calories – 300

Protein – 16g

Carbohydrates – 15g

Fiber – 2g

Sugars – 5g

Fat – 19g

Cholesterol – 50mg

Sodium – 690mg

Saturated Fat – 4g
https://www.jennieo.com/recipes/sweet-potato-turkey-salad/

Make Ahead Layered Chinese Chicken Salad

July 31, 2021 at 6:01 AM | Posted in Uncategorized | Leave a comment
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I have a recipe for a Make Ahead Layered Chinese Chicken Salad. To make the Salad some of the ingredients you’ll be needing are Splenda® Granulated No Calorie Sweetener, Chinese Chile Garlic Paste, Light Soy Sauce, Rice Vinegar, Skinless Chicken Breasts, Asian Slaw Mix, Chow Mein Noodles, Green Onion, and more. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Make Ahead Layered Chinese Chicken Salad
Marinated and grilled chicken is layered with an Asian slaw mix, snow peas, mandarin oranges with a tangy ginger-chile-garlic dressing.

Recipe Ingredients:
Dressing:
1/2 cup Splenda® Granulated No Calorie Sweetener
3 tablespoons Chinese chile garlic paste
1/3 cup light mayonnaise
1 tablespoon fresh ginger, minced
1/4 cup light soy sauce
3/4 cup rice vinegar
1 3/4 teaspoons cornstarch
1/3 cup water

Salad:
4 boneless, skinless chicken breasts
1 cup snow peas, trimmed and halved
1 (15 ounce) can mandarin oranges, drained
2 (12 ounce) packages Asian slaw mix

Garnish:
2 cups chow mein noodles
1/3 cup chopped green onion

Cooking Directions:
1 – Mix Splenda® Granulated Sweetener, chile garlic paste, light mayonnaise and ginger together in a medium mixing bowl. Stir well. Add soy sauce and rice vinegar. Mix until well blended.
2 – Pour 1/4 cup of dressing in a small bowl. Place chicken breasts in bowl, tossing to coat. Marinate in refrigerator 45 to 60 minutes.
3 – Place remaining dressing in a small saucepan. Set aside. Mix together cornstarch and water in a small bowl until cornstarch is dissolved. Pour cornstarch mixture into dressing while stirring constantly. Place pan on medium-high heat. Boil dressing over medium-high heat approximately 2 minutes, while stirring constantly. Remove dressing from heat and pour into a small bowl. Refrigerate at least 1 hour or until cool.
4 – Remove marinated chicken breasts from refrigerator. Grill or broil chicken until internal temperature reaches 160°F (70°C). Set aside to cool. Slice thinly or shred cooled breasts. Cover and refrigerate until ready to use.
5 – Place 1 bag (8 cups) of Asian Slaw in a straight-sided glass bowl. Drizzle a third of the prepared dressing over the slaw. Arrange 1/2 of the sliced or shredded chicken breasts and pea pods on top of the slaw mix.
6 – Pour remaining slaw into bowl. Top with remaining chicken and oranges. Pour remaining dressing over the salad. Refrigerate until ready to serve.
7 – Just before serving top with chow mein noodles and green onion.
Makes 13 (1 cup) servings.

Note: Substitute shredded or finely chopped Napa Cabbage if Asian Slaw Mix is unavailable. Use crushed ramen noodles in place of chow mein. Toasted sliced almonds also make a great garnish. For a more authentic Asian flavor add 1-2 teaspoons toasted sesame oil.

Nutritional Information Per Serving (1/13 of recipe; 1 cup): Calories: 160; Calories from Fat: 50; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 25mg; Sodium: 430mg; Total Carbs: 18g; Dietary Fiber: 2g; Sugars: 4g; Protein: 10g.
https://www.cooksrecipes.com/diabetic/make_ahead_layered_chinese_chicken_salad_recipe.html

Healthy Melon Recipes

June 22, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Melon Recipes. Find some Delicious and Healthy Melon Recipes with recipes including Whipped Frozen Cantaloupe Creamsicle, Tomato, Watermelon and Avocado Salad, and Watermelon, Cucumber and Feta Salad. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Melon Recipes
Find healthy, delicious melon recipes, including honeydew, cantaloupe and watermelon recipes, from the food and nutrition experts at EatingWell.

Whipped Frozen Cantaloupe Creamsicle
Got a lot of leftover cantaloupe? Don’t worry about wasting it–just throw it in the freezer and you’ll be ready for cool cantaloupe creamsicles whenever you get the craving. Frozen cantaloupe cubes make this blended treat refreshingly juicy, and when blended with milk or a nondairy alternative, you get a summery treat that’s just sweet enough……………

Tomato, Watermelon and Avocado Salad
Enjoy this refreshing healthy salad recipe as a side dish or dice the tomatoes, watermelon and avocado smaller (1/2- to 1/4-inch pieces) and serve as a condiment for grilled fish, shrimp or chicken…………..

Watermelon, Cucumber and Feta Salad
Here’s a healthy salad recipe to make at the height of summer when watermelon and cucumbers are at their juiciest and most flavorful. Feta adds the perfect creamy, salty, tangy edge, and mint makes this salad taste even brighter. This is one easy side salad you’ll want to serve at all your summer BBQs……….

* Click the link below to get all the Healthy Melon Recipes
https://www.eatingwell.com/recipes/22789/ingredients/fruit/melon/

Healthy Artichoke Recipes

April 13, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Artichoke Recipes. Find some Delicious and Healthy Artichoke Recipes with recipes including Greek Tuna Casserole, Chicken Cutlets with Artichokes and Lemon-Dill Sauce, and Mediterranean Portobello Mushroom Pizzas with Arugula Salad. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Artichoke Recipes
Find healthy, delicious artichoke recipes including grilled, roasted and steamed artichokes. Healthier recipes, from the food and nutrition experts at EatingWell.

Greek Tuna Casserole
Tuna casserole is a timeless comfort-food recipe; this one incorporates eggplant, artichoke hearts, oregano, olives and feta cheese for a Greek flair…………

Chicken Cutlets with Artichokes and Lemon-Dill Sauce
You won’t want to let a drop of this creamy lemon sauce go to waste. Serve with rice pilaf or roasted potatoes to soak it all up……………

Mediterranean Portobello Mushroom Pizzas with Arugula Salad
Roasted portobello mushrooms stand in for pizza crust in these comforting individual “pizzas.” An easy arugula side salad makes a vibrant accompaniment……….

* Click the link below to get all the Healthy Artichoke Recipes
https://www.eatingwell.com/recipes/19288/ingredients/vegetables/artichokes/

Wild Idea Buffalo Recipe of the Week – Steak, Potato and Green Bean Salad

December 9, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Steak, Potato and Green Bean Salad. Your Dinner all served into one bowl! You have a Wild Idea Buffalo Ribeye or New York Strip Steak, Potatoes (Steamed or Boiled), and your Salad. The Wild Idea Buffalo Ribeye or New York Strip Steak is good enough alone but add the Potatoes and Salad, it’s a Meal! You can find this recipe and purchase the Wild Idea Buffalo Ribeye or New York Strip Steak along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Steak, Potato and Green Bean Salad
It’s hard not to love a salad that has both meat and potatoes in it! Of course the green stuff makes for a well balanced meal that will leave you completely satiated. And, the garlic, lemon and herb vinaigrette, you’ll want to make again and again.

Ingredients: (serves 2 to 3)
1 – 10 oz. Ribeye or New York Strip Steak (or other cut would work too)
2 to 3 – medium-sized potatoes, steamed or boiled
1/4 – pound fresh green beans, stem end clipped
1 – tomato or cherry tomatoes, chopped
Optional: Crumbled Feta Cheese, Fennel Fronds, or green onion for garnish
Greek Vinaigrette

Preparation:

1 – Prep steak, by rinsing under cold water and blotting dry. Drizzle with olive oil, salt and pepper. Allow to rest at room temperature for about two hours.
2 – Quarter the potatoes after they are steamed or boiled. You can also pan fry in a little olive oil to lightly brown.
3 – Steam or pan sauté green beans until el dente.
4 – Grill the steak according to thickness, three to four minutes each side, turning at one and a half minute intervals. Remove the steak from the grill, tent with foil and allow to rest for 5 minutes.
5 – Arrange potatoes and green beans on the plates.
6 – Slice the steak thin and divide between plates.
7 – Add the tomatoes and drizzle the whole salad with the vinaigrette.
8 – Garnish with feta cheese and fennel fronds. Season with a little finishing salt and fresh cracked pepper to taste.

Greek Vinaigrette:
Ingredients:
1/3 – cup white wine vinegar
1 – tablespoon fresh squeezed lemon juice
1/3 – cup extra virgin olive oil
1 to 2 – garlic cloves
¼ – cup fresh basil leaves
4 – green onions, white part only, chopped (reserve greens for garnish)
2 – teaspoons oregano
1 – tablespoon crushed fennel
1 – teaspoon black pepper
½ teaspoon salt

* Preparation: Mix all ingredients in blender until well incorporated. Transfer to a lidded container until ready to serve. Shake before drizzling onto salad. Keeps well in the refrigerator.
https://wildideabuffalo.com/blogs/recipes/sensational-steak-salads

6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad

December 5, 2020 at 7:29 PM | Posted in Bush's, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad

 

 

 

To start my day off I had a cup of Bigelow Decaf Green Tea. 50 degrees, cloudy and rainy all day outside. So I stayed in and cleaned the house today. First did a load of laundry and then dusted and vacuumed. That was about it for my day. Caught up on some shows I had recorded. For Dinner tonight I prepared a 6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad.

 

 

I had a couple of Wild Idea Buffalo 6 oz. Sirloin Steaks in the freezer and I set them in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! I first heated the oven on 400 degrees. To prepare it I rubbed the Steak with a teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a Cast Iron Skillet, that I sprayed with Pam Cooking Spray, on medium heat. When the skillet was heated I added my Buffalo Sirloins, I cooked them 2 minutes per side and finished them in the oven to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender. I prepared some Sauteed Mushrooms to go with the Steak.

 

I prepared a can of Bush’s Country Style Baked Beans. Just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Bush’s Beans!

 

 

 

I also had a baked Russet Potato for a side with Steak. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Also had a small Tossed Salad and a baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! Then for Dessert/Snack later 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Wild Idea – FINE CUT SIRLOIN STEAK 6 OZ.
We cherry-pick only the finest cuts of the sirloin. These sirloin steaks are a great choice for steak sandwiches, or steak and eggs. Cut from the primal sirloin, these steaks are versatile and delicious. 6 oz.
https://wildideabuffalo.com/products/fine-cut-sirloin-steaks

6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad

November 21, 2020 at 7:03 PM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: 6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad

 

 

To start my day off I had a cup of Bigelow Decaf Green Tea. 50 degrees, cloudy and rainy all day outside. So I stayed in and cleaned the house today. First did a load of laundry and then dusted and vacuumed. That was about it for my day. Caught up on some shows I had recorded. For Dinner tonight I prepared a 6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad.

 

I had a couple of Wild Idea Buffalo 6 oz. Sirloin Steaks in the freezer and I set them in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! I first heated the oven on 400 degrees. To prepare it I rubbed the Steak with a teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a Cast Iron Skillet, that I sprayed with Pam Cooking Spray, on medium heat. When the skillet was heated I added my Buffalo Sirloins, I cooked them 2 minutes per side and finished them in the oven to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender. I prepared some Sauteed Mushrooms to go with the Steak.

 

I prepared a can of Bush’s Country Style Baked Beans. Just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Bush’s Beans!

 

 

I also had a baked Russet Potato for a side with Steak. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Also had a small Tossed Salad and a baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 


Wild Idea – FINE CUT SIRLOIN STEAK 6 OZ.
We cherry-pick only the finest cuts of the sirloin. These sirloin steaks are a great choice for steak sandwiches, or steak and eggs. Cut from the primal sirloin, these steaks are versatile and delicious. 6 oz.
https://wildideabuffalo.com/products/fine-cut-sirloin-steaks

Thanksgiving Low-Calorie Recipes

November 18, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Thanksgiving Low-Calorie Recipes. Find some Delicious Thanksgiving Low-Calorie Recipes with recipes including Slow-Cooker Turkey Breast, Fall Chopped Salad with Spinach, Butternut Squash, Apples and Cheddar, and Roasted Green Beans with Applewood Bacon. Eat Healthy at that Thanksgiving Dinner! Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Thanksgiving Low-Calorie Recipes
Find healthy, delicious low-calorie Thanksgiving recipes. Healthier recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Turkey Breast
Making turkey breast in the slow cooker guarantees moist, juicy meat every time. And it creates intensely flavorful drippings for homemade gravy. This slow-cooker turkey breast is perfect for Thanksgiving but it’s easy enough that you can pull it together anytime you’re in the mood for a turkey dinner (or a sandwich stuffed with leftover turkey)………………………….

Fall Chopped Salad with Spinach, Butternut Squash, Apples and Cheddar
Who says spinach salads are only for spring? Use autumn’s tender crop of fresh spinach and other seasonal vegetables to make this fall salad with roasted butternut squash, apples, cheddar and pecans. This colorful and healthy salad would be a wonderful addition to your Thanksgiving menu, but there’s no reason to save it for holidays–serve it along with chicken or pork for a healthy weeknight dinner, or turn it into a main course by adding some chickpeas or chopped chicken or turkey…………………………….

Roasted Green Beans with Applewood Bacon
Cooking bacon and green beans on a sheet pan together simplifies holiday meal prep. Red-wine vinegar and lemon juice provide a balanced, bright flavor……………………..

* Click the link below to get all the Thanksgiving Low-Calorie Recipes
http://www.eatingwell.com/recipes/19897/holidays-occasions/thanksgiving/low-calorie/

One of America’s Favorites – Salad

June 22, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A garden salad consisting of lettuce, cucumber, scallions, cherry tomatoes, olives, sun-dried tomatoes, and feta

A salad is a dish consisting of a mixture of small pieces of food, usually vegetables or fruit. However, different varieties of salad may contain virtually any type of ready-to-eat food. Salads are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which can be served warm.

Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad). The sauce used to flavor a salad is commonly called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a fermented milk product like kefir.

Salads may be served at any point during a meal:

* Appetizer salads—light, smaller-portion salads served as the first course of the meal.
* Side salads—to accompany the main course as a side dish, examples include potato salad and Caesar salad.
* Main course salads—usually containing a portion of a high-protein foods, such as meat, fish, eggs, legumes, or cheese.
* Dessert salads—sweet versions containing fruit, gelatin, sweeteners or whipped cream.

Green leaf salad with salmon and bread

The Romans, ancient Greeks and Persians ate mixed greens with dressing, a type of mixed salad. Salads, including layered and dressed salads, have been popular in Europe since the Greek and Roman imperial expansions. In his 1699 book, Acetaria: A Discourse on Sallets, John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens. Mary, Queen of Scots, ate boiled celery root over greens covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.

Oil used on salads can be found in the 17th-century colony of New Netherland (later called New York, New Jersey and Delaware). A list of common items arriving on ships and their designated prices when appraising cargo included “a can of salad oil at 1.10 florins” and “an anker of wine vinegar at 16 florins”. In a 1665 letter to the Director of New Netherland from the Island of Curaçao there is a request to send greens: “I request most amicably that your honors be pleased to send me seed of every sort, such as cabbage, carrots, lettuce, parsley, etc. for none can be acquired here and I know that your honor has plenty,…”.

Salads may be sold in supermarkets, at restaurants and at fast food chains. In the United States, restaurants will often have a salad bar with salad-making ingredients, which the customers will use to put together their salad. Salad restaurants were earning more than $300 million in 2014. At-home salad consumption in the 2010s was rising but moving away from fresh-chopped lettuce and toward bagged greens and salad kits, with bag sales expected to reach $7 billion per year.

Types of salads

American-style potato salad with egg and mayonnaise

A salad can be a composed salad (with the ingredients specifically arranged on the serving dish) or a tossed salad (with the ingredients placed in a bowl and mixed). An antipasto plate, the first dish of a formal Italian meal, is similar to a composed salad, and has vegetables, cheese, and meat.

Green salad
A green salad or garden salad is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). If non-greens make up a large portion of the salad it may instead be called a vegetable salad. Common raw vegetables (in the culinary sense) used in a salad include cucumbers, peppers, tomatoes, onions, carrots, celery, radishes, mushrooms, avocado, olives, artichoke hearts, heart of palm, watercress, parsley, garden beets, and green beans. Nuts, berries, seeds, and flowers are less common components. Hard-boiled eggs, bacon, shrimp, and cheeses may be used as garnishes, but large amounts of animal-based foods would be more likely in a dinner salad.

Wedge salad
A wedge salad is a specific type of green salad made from a head of lettuce (often iceberg), halved or quartered, with other ingredients on top.

Fruit salad
Fruit salads are made of fruit (in the culinary sense), which may be fresh or canned. Examples include fruit cocktail.

Rice and pasta salads
Rice and pasta may be used as the key ingredient to making a salad. Pasta salads are more common. Some examples of rice salads come from Thai cuisine, like Nasi ulam.

Bound salads
Bound salads are assembled with thick sauces such as mayonnaise. One portion of a bound salad will hold its shape when placed on a plate with a scoop. Examples of bound salad include tuna salad, chicken salad, egg salad, coleslaw, and potato salad. Some bound salads are used as sandwich fillings. Some pasta salads, i.e. macaroni salad, are bound salads. They are popular at picnics and barbecues.

Dinner salads

Ambrosia

Main course salads (known as dinner salads or as entrée salads in the United States) may contain small pieces of poultry, seafood, or steak. Caesar salad, Chef salad, Cobb salad, Chinese chicken salad and Michigan salad are dinner salads.

A wider variety of cheeses are used in dinner salads, including Roquefort blue cheese (traditional for a Cobb salad), and Swiss, Cheddar, Jack, and Provolone (for Chef and Cobb salads).

Dessert salads
Dessert salads rarely include leafy greens and are often sweet. Common variants are made with gelatin or whipped cream; e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert salads include snickers salad, glorified rice, and cookie salad.

 

Kitchen Closed – Mom’s Birthday!

February 12, 2020 at 6:55 PM | Posted in BEEF, Food | 5 Comments
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No Dinner post tonight, the Kitchen is closed for Mom’s 92nd Birthday! I’m taking her and her sister (my Aunt) to the Texas Roadhouse for Steak tonight. Kitchen reopens tomorrow! Take Care all and Happy Birthday Mom!

 

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