Summer Cooking

Summer is here once again and we have all that garden produce to cook and it is so good. We sure enjoy it. I have several recipes that I use with all this produce and all of them are simple and most stuff you have on hand or at least I do.

Okra Goulash

Okra, enough cut up and rolled in cornmeal to feed how many you are cooking for
1 onion chopped
2 or 3 mild or sweet peppers chopped
1 hot pepper chopped
2 to 4 ears of corn cut off cob

Take the Okra once cut and coated with cornmeal, put in skillet in oil to fry, when it is about half done I put in the onion, pepper and corn and finish cooking. This is a whole meal for us.

Fried Cabbage Meal

cabbage, cut up to fry
1 onion chopped
2 or 3 mild/sweet peppers chopped
1 hot pepper chopped
polish sausage cut up in slices or little smokies
salt and black pepper

put very small amount of oil in skillet to fry cabbage, when it is wilted down to about half I add the other ingredients and finish cooking. A piece of buttermilk cornbread and you have a complete meal.

Apple Dumplings

2-8 oz can of crescent rolls
2- apples, peeled, cored and cut into 8 wedges

2- sticks butter
1- cup sugar
1- teaspoon cinnamon
10 oz Mountain Dew

Preheat oven to 350 degrees. Unfold the crescent rolls. Place an apple wedge on the wide end of each piece of dough and roll up; place the dumplings in an 9x13 greased baking dish.

In a saucepan, melt the butter and add in the sugar. (I did this in the microwave and the sugar does not need to be dissolved) Pour the mixture over the dumplings and sprinkle with cinnamon . Pour the Mountain Dew around (not on) the dumplings. Bake for 35 minutes. Serve with vanilla ice cream.

Fully Loaded Baked Potato Salad

8 medium Russet Potatoes
1 cup sour cream

1/2 cup mayonnaise
1 package of bacon

cooked and crumbled 1 small onion, chopped 1 1/2 cups shredded cheddar cheese Salt and Pepper to taste 1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook! 2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don't need to cool the potatoes, just skip step 2! 3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions and cheese. Salt and pepper to taste -- I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper. 4. Top with extra shredded cheese and bacon and serve! Lighten it up by subbing fat free sour cream, lite mayo (or can even do greek yogurt), turkey bacon and low fat cheese!

Avocado and Tomato Salad

4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt fresh black pepper
Lettuce (if you want)

Toss all ingredients in a bowl and top on a bed of lettuce (if desired) Makes 8 servings Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g Sugars 1.8 g <3 Feel free to follow me for more recipes and other great stuff!! <3 @[100000341367064:2048:Tina Charlene] If you are looking for healthier recipes, tips, support and more come join us @[335028606595464:69:Tina and Friends Weight Loss Support Group] If you see something you like SHARE so that it saves to your timeline!!