Exciting! Summer Holiday Salad

Here’s my delicious salad that’s great for summer, holiday gatherings.

Ingredients:

1-12 oz box of tri-colored rotini noodles, cooked until still a little crunchy, then drained in a colander with cold tap water.

½ red onion, chopped small

1 red and 1 orange Bell pepper, sliced

1 cucumber, peeled and sliced

1 package grape tomatoes, cut into halves

1 clove fresh garlic, very finely chopped

2 slices, smoky provolone cheese, chopped

2 slices, aged Swiss cheese, chopped

¼ pound of smoked turkey meat, sliced and cut into strips

¼ pound of turkey pepperoni cut into strips

Greek olives, sliced thickly

2 Tsbs red wine vinegar

1/8 th cup Asiago cheese, shredded

1/8 th cup Feta cheese crumbles

1 heaping Tbsp Dijon mustard

Combine all ingredients.

Add fresh spices; basil, oregano, parsley, and Italian seasoning, onion powder, garlic powder, all to taste.

Mix well.

Next add Girard’s Premium Greek Feta Viniagrette Dressing. Mix well then taste. Add more spices and dressing if needed.

My recipe makes a scrumptious summer salad that’s wonderful for picnics and social gatherings. The flavors are pungent!

Hope you enjoy.

May good fortune guide your path.

J.A. Ireland

 

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Exciting! Summer Holiday Salad single serving

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Exciting! Summer Holiday Salad

Almond Cranberry Asparagus

Hi friends,

This is one of my spectacular spring vegetable recipes.

Ingredients:

1 bundle of fresh Asparagus

1 small package sliced almonds

Cranberries, dried

fresh grated parmesan cheese

1 tablespoon canola oil

Directions:

Pre-heat the oven to 425 degrees

Spray a baking sheet with canola oil non – stick. Wash the asparagus and cut off thick ends. Place asparagus side by side on the cooking sheet. Using a kitchen brush, apply the canola oil very thinly over the asparagus, evenly.

Spread almonds lightly over the asparagus. Followed by cranberries lightly, then parmesan cheese lightly.

Bake on the top rack for 8 minutes, then check the asparagus for tenderness. If not quite cooked, alow 2 more minutes.

This is an exciting way to eat asparagus. I hope you enjoy.

May good fortune guide your path.

J.A. Ireland

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Single serving of Almond Cranberry Asparagus

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Almond Cranberry Asparagus straight from my oven

 

 

Split Pea and Ham Soup

Here’s a delicious soup that I make ahead and store in the freezer. It’s very low fat and high in fiber.

1 pound diced ham, chopped finely

1 raw ham bone, optional

2- 16 oz bags split peas

2- 32 oz containers chicken stock, unsalted

6 medium to small Yukon gold potatoes, diced into 1 inch cubes

1 large white onion, finely chopped

4 cups small sliced carrots

1 stalk celery, chopped

2 cloves garlic, finely chopped

4 chicken bouillon cubes

4 bay leaves

2 glasses of water

Add thyme, oregano, parsley, basil, garlic, etc…to taste

Directions:

In a large soup pot. Combine all ingredients.

Cook on slow boil for 30 minutes until split peas and carrots are tender.

This recipe makes a huge pot of low fat, very healthy soup. I put it into individual containers in the freezer. This eliminates stopping for takeout on the long days when there’s no time to cook.

Also, it’s a lot more healthy than the store-bought canned soups.

Hope you enjoy my split pea and ham soup.

May good fortune guide your path,

J.A. Ireland

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Single serving of Split Pea and Ham Soup

 

Magnificent Pork Loin Roast

Dear friends,

Did you know lean pork is more healthy than beef? Here’s an inexpensive and easy way to enjoy delicious loin steaks, more often.

Pre-heat oven to 350 degrees.

Wash and spray a baking sheet with canola non-stick.

Remove the pork loin roast from store, shrink-wrap. Cut away excess fat, then rinse well with cold tap water. Blot dry and lay on baking sheet.

Using cooking twine, tie the roast multiple times to insure a good shape.

Coat with one Tbsp canola oil. Rub well.

Add spices; bay seasoning, garlic powder, Italian seasoning, rosemary, onion powder, pepper, thyme…

Insert a meat thermometer deep in the middle of the roast.

Cook on the middle oven rack for one hour, then check the temperature. The internal temp of pork should be between 145 – 160 degrees Fahrenheit.

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When fully cooked inside, place on a cutting board and slice into steaks.

This is a big roast. I slice the entire loin, then freeze the leftovers for easy, healthy, meals later.

This makes the most tasty pork steaks. They really are magnificent. Hope you give my recipe a try.

May good fortune guide your path.

J.A. Ireland

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Single serving of my Magnificent Pork Loin Roast

 

Mexican Riviera Turkey Chili

Dear friends,

Today I’m cooking a delicious soup that freezes well to avoid takeout on those busy days when I’m running behind.

Ingredients:

1 pound ground turkey meat, cooked and drained well of grease

3 large, fresh, tomatoes, diced

2- 15.5 oz cans red beans, well drained in colander

1 medium red onion, peeled and diced

1/2 bag frozen corn

fresh spinach leaves

1- 32oz container unsalted chicken or beef stock

fresh carrots, sliced

fresh celery, diced

1 red bell pepper, finely chopped

1 jalapenos pepper, finely chopped

jar of salsa, for topping

Add spices to create chili flavor; 1 tsp paprika, 1 tsp cumin, 1 tsp chopped onion,  1 tsp onion powder, 1 tsp garlic powder,  ½ tsp pepper, a few dashes of cayenne pepper.

Add spices to taste, ½ tsp each; basil, Italian Seasoning, oregano, parsley, …to taste.

Combine all ingredients in a medium soup pot. Cook on medium heat for about an hour until carrots are tender.

When serving, I top with a tablespoon of salsa for extra flavor. Yum!

My chili freezes well in small containers for simple meals later.

That’s my recipe for Mexican Riviera Turkey Chili. Hope you like it.

May good fortune guide your path.

J.A. Ireland

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Single Serving of Mexican Riviera Turkey Chili

 

Greek Pasta Salad

Friends,

Here’s a delicious summer salad that I’m sure you’ll like.

Ingredients:

Girard’s Premium Greek Feta Vinaigrette Dressing

1 box Rotini curly noodles, colored

½ red onion, finely chopped

1 cucumber peeled, cut into pieces ¼ by ½ inches

1 orange or red bell pepper, chopped

Greek olives, chopped

Grape tomatoes, cut in halves

1 small package Feta cheese crumbles

1 tablespoon Lemon juice

Basil, Oregano, Italian Seasoning

Directions:

In a medium pot, boil water. Cook the rotini noodles a few minutes until still a little crunchy. Then rinse immediately in a colander with cold water until cool. Pour into a large mixing bowl.

Add onions, cucumber, bell pepper, Greek olives, Grape tomatoes, lemon juice, and spices. Toss together.

Add ¼ cup Girard’s Premium Greek Feta Vinaigrette Dressing. Add more spices and dressing if needed to taste.

Put in fridge. When cold, mix in the Feta cheese. Add more Greek Dressing, lemon juice, and spices if needed, to taste. Cover until ready to eat.

I hope you enjoy my Greek Pasta Salad. It’s a great spring and summer dish but also enjoy all year around.

May good fortune guide your path.

J.A. Ireland

Greek Pasta Salad Single Serving

Greek Pasta Salad Single Serving

Greek Pasta Salad

Greek Pasta Salad Bowl

Taco Stuffed Bell Peppers

Here’s a delicious recipe that’s easy and low fat. Also heart healthy.

Ingredients:

1 pound ground turkey

3 or 4 whole red, yellow, orange bell peppers

1 cup sliced carrots

1 cup whole corn

½ cup red onions chopped finely

½ cup portabella mushrooms chopped

1 tomato diced

2 large garlic cloves finely chopped

1 taco seasoning packet, low sodium

Basil, oregano, Italian seasoning, parsley.

¼ cup chicken stock, unsalted

Directions:

In a medium soup dish, cook ground turkey. When finished, drain the juices very well. Add all the ingredients except the whole peppers.

Cook on medium heat for a minute to blend well. Turn off heat. Let the mixture set briefly.

Preheat oven to 350 degrees.

Wash bell peppers. Cut off the tops and save. Remove the insides and toss.

Using a medium casserole dish, pour all the mixture into the oven dish.

Next, stuff the peppers full with the mixture and embed them into the remaining mixture. Surround with the mixture. Lean the stuffed peppers toward each other so they stand upright. Put their tops back on.

Bake for 45 minutes at 350 degrees.

When serving, the peppers can be juicy inside. Try, over a bowl, poke a small slit in the bottom of the peppers to allow the juice to drain before putting on the plate.

Suggestion; Serve with a spinach leaf salad, cucumbers, tomatoes, etc… and low fat dressing.

This is an easy meal that’s tasty.  Very low fat and heart healthy.

I hope you enjoy.

May good fortune guide your path.

J.A. Ireland

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Single serving of Taco Stuffed Bell Peppers

 

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Full dish of Taco Stuffed Bell Peppers