Summertime Salad

This lettuce Salad is made with fruit and vegetables which some were from my vegetable garden, and some were purchased from the grocery store.  Choice of salad dressing to serve with the salad is up to you.

Summertime Salad

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Prep Time: 20 Minutes

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lettuce, fresh from the garden, torn into bite-size pieces

seedless cucumbers, (or an English Cucumber, sliced)

grape tomatoes, cut in half

fresh strawberries, sliced

mandarin oranges, sliced

watermelon, cubed

hardboiled eggs, peeled and sliced (or each egg cut in half)

cucumber slices, to serve with salad

grapes, may also be added (be sure to cut them in half)

fresh peaches (sliced), may also be added

fresh blueberries, are delicious in salads as well

croutons, to garnish salad

1.) Before assembling this salad, be sure to thoroughly clean, wash or rinse your fresh vegetables. Then pat dry with paper towels.

2.) Cut or slice fruit and vegetables into desired pieces. Then drain them in a bowl to serve.

3.) Place half of a hardboiled egg on each salad, then place the croutons on top just before serving salad.

4.) Use desired salad dressing to go along with the salad. We used Kraft Raspberry Lite Vinaigrette to go with our salad. And it is very good!

5.) Servings: Depends on amount of fruit and other ingredients added to make each salad.

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Summertime Salad | Just A Pinch Recipes

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Summertime Salad #2

This is another lettuce salad that I prepared with lettuce from our garden, and fresh fruit which were purchased from the grocery store.  The bottled salad dressing I served with this salad was, Tuscan Garden-Light Raspberry Vinaigrette Dressing from the grocery store.

Summertime Salad #2

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Prep Time: 20 Minutes

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lettuce, fresh from the garden, torn into bite-size pieces

seedless cucumber (or English cucumber), sliced

fresh garden tomatoes, cut into bite size pieces

fresh blueberries

fresh blackberries

radishes, sliced

Gouda Cheese, cut into bite-size pieces

croutons, to serve with salad

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1.)  Before assembling this salad, be sure to thoroughly clean, wash or rinse your fresh vegetables.  Then pat dry with paper towels. 

2.) Slice cucumbers, tomatoes, and radishes into desired pieces.  Then place in a bowl to serve.  

3.)  Place the cheese and croutons on top of salad, just before serving.    

4.)  Use desired amount of salad dressing to go alone with the salad, and enjoy! 

5.)  Servings depends on the amount of fruit and other ingredients added to make each salad. 

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Summertime Salad (#2) | Just A Pinch Recipes

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Turkey Soup for the Slow-Cooker

This soup recipe was originally posted by Sage at food.com, but I did modify the recipe.  I love this soup, it's packed with lots of favor, and it makes your home smell so good while it's cooking the last 3-1/2 hours.



Turkey Soup for the Slow-Cooker

Broth Ingredients:

1 turkey carcass (See*Note)

2 bay leaves

1 onion

1 stalk of celery

1 carrot, peeled

1/2 teaspoon of salt

1/4 teaspoon of black pepper

1/2 teaspoon poultry seasoning

2 Tablespoons instant chicken bouillon granules

12 cups of water

Soup Ingredients:

1 large garlic clove, minced

1/2 cup diced onion

2 stalks of celery, thinly sliced

3 carrots, peeled and sliced thin (See *Note)

1/2 teaspoon of salt

1/16 teaspoon ground black pepper

1/4 teaspoon dried basil leaves 

1/4 teaspoon dried marjoram

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1 teaspoon dried parsley flakes

2 cups cooked turkey (dark & light meat) cut-up

8-oz. (2 cups) uncooked Rotini (spiral shaped pasts)

Reserved turkey, that was cooked with the broth

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To make the broth: Put the turkey carcass, bay leaves, onion, celery, carrots, salt, pepper, poultry seasoning, chicken bouillon granules, and the 12 cups of water in a 16-quart slow cooker.  (Be sure to use a 16-quaert slow-cooker.)  

Cover, and cook overnight on the low setting.  (I cooked mine for 12 hours.) 

The next morning, remove the turkey carcass, and set it aside. 

Remove and discard the bay leaves, onion, celery, and carcass.

Strain the broth, and then pour it back in the slow-cooker.  (After I strained the broth, I found I ended up with 10-1/2 cups of the broth.)  Remove turkey meat from the bones, and then set the meat aside.  (I place the meat in a container and in the fridge,)

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To make the soup: In the slow-cooker along with the broth, add the garlic, onion, celery, carrots, salt, pepper, basil, marjoram, thyme and parsley. 

Cover, and cook on "High" for 4 hours. 

Add the 2 cups of the cooked turkey, the reserved turkey, and the pasta; cover, and cook on "High" for 30 minutes.

Ladle soup into bowls, cups, or mugs.

Yields: 8 to 10 servings

*Note: I've made this soup numerous times and using the carcass from either a 16, 18, or a 19 lb. turkey.  Also, if desired, you can substitute 12-ounces of sliced baby carrots in place of the 3 carrots. 

 

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Slow Cooker Leftover Turkey Soup Recipe - Food.com

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Recumbent Bike & Treadmill❓

I thought I'd share a photo of both exercise machines which both my husband and I use each day to get our exercise.  It beats walking outdoors when the weather gets too hot, or too cold. 

I have to admit, I don't mind doing the exercises, especially since I listen to music, or while I watch something interesting on TV.

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* ~ Guess what I did❓ ~ *

 But guess what I found?

This past week I did something I never thought I'd do...

"I" trimmed my hair, and cut TWO inches off to be exact. 

And I amazed myself, and am pleased with what I had done. 👍 

My husband was also pleased with the haircut, so I knew I did good❗️ 

But, I did find a few strands of gray hair as well. 😲 

That's when I knew, I'm getting old.  😱

             Can you see the grey hair in the following photo now❓ 

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