One of our daughters designed this recipe from some of her favorite things.  It’s great as either a salad or stuffed into whole wheat Pita bread – especially on a hot summer day. Amounts are up to you.

Ashli Salad

Tomato chunks (main ingredient – more of this than others.)

Green Pepper, diced.

Avocado, diced

Onion, diced

Optional – Mushrooms, sliced.

Optional – Celery, sliced or diced. (We use either mushrooms or celery, not both. But do as you like.)

Toss with Vinegrette/Italian type dressing.

Enjoy this Good for You-Naturally!™ salad!

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This is one of my favorite summer meals. Many times I throw it on the grill in a grill wok when dh is grilling burgers or other heavier food that I don’t want.

Steamed Potatoes and Veggies

Use as much of each of these as you want – I’ve given approx. amounts we use for each large serving or 2. Wash/scrub each.

Red potatoes. If they are “new” size, leave whole. Otherwise half or quarter, depending on size. You want about 1.5″ chunks. I use about a large handful or so.

Zucchini and/or yellow squash, small size. Slice into chunks about 3/4 – 1″. About 1/2 per person.

Mushrooms (button). If small, leave whole. If larger, cut in half. About a small handful.

Carrots. Cut into quarters lengthwise, then half crosswise – 8 strips per carrot. About 1/2 carrot per person.

Celery. Cut in half lengthwise and thirds or fourths crosswise – 6-8 strips per stalk. About 1/2 stalk per person.

Red Pepper. Cut into strips. Just a few per person.

Onion. Slice, then cut slices in half or fourths. 1 slice or less per person. Or use pearl onions.

Sprinkle with dried Parsley.

Steam or grill until tender.

I like to serve with butter and sprinkled with a natural All Purpose Seasoning. Mrs. Dash No-Salt Table Seasoning is OK.

Serve with fresh lettuce salad.

Enjoy!

For Me and My House ~ At Jesus’ feet,
Lisa @ Me and My House ~ Discipleship for Life!
1 Thessalonians 5:23
Order Christian & Home Ed Resources here

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You can’t get much simpler than this. We were introduced to this by our son-in-law, when we first met him. He brought it to a summer Bible study gathering. And it was a hit! No, it’s not an optimal food choice, but not too bad either – and definitely loved.

Creamy Salsa Dip

(otherwise known, by my children, as Pink Dip)

Mix well – 8 ounces “Better Than Cream Cheese” with 1 cup Salsa (homemade or natural brand with Good for You-Naturally!™ ingredients, fresh or in a jar).

Serve with tortilla chips – fresh homemade, or natural brand.

Ole!

Lisa’s Layered Enchilada Casserole

• Mix Mushroom Sauce, Enchilada Sauce, and cooked Pinto Beans together. (Instructions to make each below.) (If you want, you can also add 1# of cooked burger or 2 cups cooked, shredded chicken in with the beans. But it isn’t necessary; we don’t.)
• Tear 6 whole wheat tortillas into bite size pieces. (I do them two at a time, as I need them for the layers.)
• Shred 3/4 # non-dairy cheese. (We use raw goat cheddar. A soy monterey jack or colby could also be used.)
• In large round (or rectangle) casserole:
  Layer 2 torn tortillas, 1/3 of the bean and sauce mix, 1/3 of the cheese. Repeat layers 2 more times.
• Bake 20-30 minutes at 350°
  (You can also “bake” this in the crock pot, a little longer. Just put a little of the Enchilada Sauce on the bottom of the crock pot, before beginning your layers.)
• For our family of 8 we make about 1 1/2 times this recipe.

• To make Pinto Beans.
  Sort, rinse and soak overnight – 2 cups dried pinto beans in plenty of water to cover well (4+ cups water).Cook pinto beans. (If you dump the soak water and cover with fresh water before cooking, they will be less “gassy”.)
  (I soak them in the crock pot, then turn it on in the morning. They are done in plenty of time to assemble for supper. If you change the water and are using the crock pot, pour boiling water over the soaked beans to just cover them to get them cooking faster in the crock pot.)
• To make Mushroom Sauce –
  1/2 cup water
  1/4 cup non-milk (homemade almond milk)
  3 Tbl. butter
  1/4 cup diced mushrooms
  Bring to a low boil.
  Shake together: 1/4 cup non-milk
  and 3-4 Tbl. whole wheat flour.
  Whisk into boiling water-milk mixture.
  Simmer until thickened.
• To make Enchilada Sauce –
  1 1/2 cups water
  1 Tbl. butter
  Bring to boil.
  Shake together: 1/2 cup water
  1/4 c. whole wheat flour
  2 Tbl. chili powder
  Whisk into boiling water.
  Simmer until thickened.

Enjoy with salsa, tortilla chips and a lettuce and tomato salad.

For Me and My House ~ At Jesus’ feet,
Lisa @ Me and My House ~ Discipleship for Life!
1 Thessalonians 5:23
Order Christian & Home Ed Resources here

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