Curried Pasta Salad

We found this recipe in Sandra Lee’s Semi-Homemade Cooking.  Here’s another easy summer salad.


3/4 cup sour cream

2 teaspoons curry powder

1 8-ounce can pineapple chunks

1 avocado, peeled, pitted and cut into chunks

1 red apple, cored and chopped

8 ounces bow tie or farfale pasta

1 teaspoon salt or to taste

DSC01560Blend together the sour cream and curry powder.

DSC01561Core and chop the apple into chunks.

DSC01562Drain the pineapple.  Chop the peeled avocado into chunks.  Add apple, pineapple and avocado to a large bowl.

DSC01563Add the dressing and mix together well.

DSC01564Bring a large pot of salted water to a boil.  Add the pasta and cook according to package directions.

DSC01565Drain and rinse with cold water in a colander.

DSC01566Mix the pasta into the salad, add salt.  Chill for about 15 minutes before serving.



In a large bowl, mix sour cream and curry powder.  Chop apple and avocado.  Drain pineapple and place all in a large bowl.  Add the dressing and mix together.

Bring a large pot of salted water to a boil.  Add the pasta and cook according to package directions.  Drain and rinse with cold water.  Add pasta to the salad along with salt; mix well.  Chill in the refrigerator about 15 minutes before serving.

Mango and Avocado Salsa

We made this easy fresh salsa the other night and served it on top of grilled chicken breasts.  It would be just as delicious on pork also!


1 mango, peeled, chopped into bite-size pieces.

1 avocado, skin and pit removed. Cut into bite-size pieces

2 green onions, chopped

1 Tablespoon chopped jalapeno pepper

1 fresh lemon, juiced

Green Tabasco sauce to taste

DSC01463Chop the mango and avocado.

DSC01464Slice the green onions

DSC01465Juice one small lemon

DSC01466Place the mango, avocado, jalapeno, green onions and lemon juice in a bowl.  Add about 1 teaspoon of tabasco sauce or more according to your taste.

DSC01467Add salt to taste.

DSC01468Toss all together.  Serve on top of grilled chicken or pork tenderloin.

Green Chili Avocado Chicken Salad Scoops

We thought we would post an appetizer for Superbowl this week.  We had all the ingredients on hand, so we put them together and put them on scoop chips.  Go 49ers!



1 avocado

1 Tablespoon fresh lemon juice

1/4 cup salsa verde

1/2 cup sour cream

2 cups cooked chicken, cubed

1/4 teaspoon salt

Green Tabasco to taste


Pit the avocado and scoop out the fruit.  Add the lemon juice.


Smash it with a fork.


Add the salsa and sour cream and stir together.


Stir in the chicken and salt.  At this point add tabasco sauce if you wish, according to how hot you like it.


Spoon onto scoop chips and sprinkle a little paprika on top for color.

Megan’s Easy Guacamole

We made a delicious summer southwestern salad for dinner and Megan made the guacamole to go on the grilled chicken.  Here’s her recipe!


1 1/2 to 2 ripe avocados

1 tomato, chopped

1/2 small onion, chopped

1 Tablespoon lemon juice, about 1/2 lemon

1 Tablespoon chopped jalapeno pepper

Green Tobasco sauce to tast

1/2 teaspoon salt

Remove the pit and scoop out the avocado.  Add the lemon juice and smash with a fork.

Stir in the chopped onion, chopped tomato and jalapenos.

Add the salt.  Sprinkle in the tabasco sauce to your liking.

That’s all there is to it!  Enjoy!


Chicken and Corn Quesadillas with Guacamole

We had quesadillas for lunch today.  We tried putting some corn, chicken, cheese and salsa on a tortilla and grilled it.  We made a quick guacamole to put on top and voila!  There’s not really any exact ingredients, just use what you have on hand.  Here’s what we used:


Frozen corn, pepper and black bean mix, defrosted


Cooked chicken

Cheese, we used Cotija

Green or red salsa

Place the corn/pepper mix on one half of the tortilla.

Place the cooked chicken over the corn.

Add the cheese

Spoon the salsa over the cheese.  Fold the tortilla over and place on a grill.

While the quesadilla is grilling, make a quick guacamole.  Smash one ripe avocado.

Squeeze the juice of 1/2 lemon over the avocado.

Add some chopped tomato and green onion, stir together.

Add some green tabasco sauce and salt to taste.

Remove the quesadilla from the grill and top with guacamole and sour cream.

Meg’s Flatbread Breakfast Sandwich

Megan makes this sandwich for her breakfast every Friday morning.

Ingredient List:

1 egg

1 Brown and Serve Turkey Sausage Link

Splash of milk

pinch of salt

1 Tablespoon of Feta Cheese

1 flatbread

*optional: add tomato and avocado slices

Crack an egg into a small bowl

Add a splash of milk and a pinch of salt

Mix this all together with a fork or a wire whisk

Spray some non-stick spray in a small fry pan, then turn on the heat to medium-high.

Add the sausage link.

Add the feta cheese to the egg and mix together

Pour the egg into the fry pan.  Cook until the egg is no longer runny.

Place the flatbread on a plate and put it in the microwave.  Cook on high for 15 seconds.

Place the egg and sausage on one half of the flatbread, then fold it in half, like a taco.

**Addding tomato and avocado slices makes this sandwich extra delicious!