Sweet & Sour Watermelon Cucumber Salad 🍉🍉🍉
1/2 cup cider vinegar……
1 cup water
1/2 cup sugar
1 tablespoon poppy seed
1/3 cup green onion, finely chopped
3 cups seedless watermelon (cut into chunks or balled with a melon baller)
2 English cucumbers, peeled, seeded and sliced into small chunks
salt and pepper
1 Mix together the vinegar, water, sugar and poppy seeds in a bowl and season with salt and pepper to taste.
2 Stir in the chopped green onion.
3 Place the watermelon and cucumber in a serving bowl and pour the marinade over the top.
4 Serve immediately or cover and refrigerate a couple of hours before serving.
5 Toss gently before serving.
Here is a Cucumber Salad Recipe that Will Stay Fresh For 2 Months!!!
💕 CUCUMBER SALAD IN A JAR 💕
7 large dills, pickling cucumbers unpeeled sliced thin
1 1/2 cup sliced onions
1 1/2 cup sliced red peppers
1-cup white vinegar
2-cups sugar (or stevia)
1-tsp celery seed
1-tsp mustard seed
Mix cucumbers, onions, peppers, and salt in one bowl and set aside
Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil
Remove from heat and let cool for one hour before pouring over cucumber mixture
Pour mixture over vegetables
Put in jars and store in the refrigerator
Will keep up to 2 months
Makes 2-quart jars
Lisa’s Greek Pasta Salad
Oh, my this is so good you can use other dressings too like Greek with Feta or zesty Italian I have used them both for this 🙂
What you need :
small package of macaroni (I used tri-colored penne) cooked, drained and cooled
1 can black olives
3 small tomatoes
1/2 of field cucumber peeled and chopped
green onions chopped
feta cheese (i use about a size of a 1/2 of a sponge size )
for this one, I used sun-dried tomato dressing about 1/4 of a bottle
Add everything in a big bowl, pour on dressing and stir
Lisa’s Greek Salad
This is one of my FAV salads to make, so easy and so good
1/3 cup oil (your choice I used olive oil or canola)
3 tablespoons red wine vinegar.
Garlic, Greek spice ( I bought this in the store) and pepper to taste
1 English cucumber
can of black olives
Mix all together and refrigerate till ready to use
Creamy Broccoli Casserole
1 large head of broccoli (about 8 cups, and cut into large florets)
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1/4 cup melted butter
1 -2 teaspoon garlic powder (or to taste)
2 teaspoons seasoning salt
1 teaspoon black pepper
1 1/2 cups old cheddar cheese (cut into about 1/2-inch cubes or shredded)
1 small onion, finely chopped
1/2 cup parmesan cheese (or to taste)
1 Set oven to 350 degrees.
2 Butter a 2-quart casserole dish (or use any size desired to hold the broccoli mixture).
3 Steam or boil the broccoli florets until JUST fork tender (do not overcook) drain well then pat dry with paper towels.
4 In a medium bowl combine the mayonnaise with sour cream, melted butter, garlic powder, seasoned salt, black pepper, cheddar cheese cubes and onion; mix well to combine.
5 Add in the well-drained broccoli florets and mix gently with a spatula.
6 Transfer to prepared baking dish.
7 Sprinkle with grated parmesan cheese.
8 Bake uncovered for about 20-25 minutes or until bubbly (the cheddar cubes do not have to be completely melted!)
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83 Healthy Recipe Substitutions BAKING: 1. Black beans for flour Swapping out flour for a can of back beans (drained and rinsed, of course) in brownies is a great way to cut out the gluten and fit in an extra … Continue reading
Cheesy Bacon Grits Casserole
My family has never had grits, now before you get all “well grits are supposed to be creamy” YES I know that, but I tried a recipe that I figured my family would eat. And this was awesome It was sure a hit and will be sure made again
What you need
6 cups water
1 tsp salt
2 cups grits
1- 16 oz package of sharp cheddar cheese, I actually used Mexican blend
1/2 cup cooked cut up bacon
1/2 cup melted butter
2 eggs, slightly beaten
In a large saucepan bring water and salt to a boil. Add grits and return to a boil, reduce heat and simmer uncovered for about 5 min stirring frequently till grits are creamy and thick. Remove from heat and cool slightly. Add bacon, cheese butter, and eggs and mix well. Pour into a well greased 9×13 pan and bake at 350 until light golden brown about 35-45 min. Enjoy
Tyler, Travis and I tried them before adding anything else and they loved them. I can see us eating these just plain for breakfast I hope you enjoy this as much as my family did, it’s always fun to try new things, even better when everyone approves LOL
Anita’s Plantaris Faciatis testimony 💚
This is one of my favorite photos from many years ago because I’m with my boys & hubby at one of my favorite places to hike.
Last summer, I was devastated because I developed plantaris faciatis. My husband would ask me repeatedly if I wanted to go hiking at different destinations. I couldn’t go….
😭😭😭 My feet 👣 were in agony when I would complete 6,000 steps. I was 💔 last summer. However, I treated my ailments with inserts, Frozen bottles of water rolled on my feet, and many other natural remedies.
In November I finally was up to 9,000 steps daily and my pain was at (4) on a scale from 1-10. That pain was tolerable.
In November Clayton started CBD oil.
I would use it on the days my pain was bad. I found my pain was dissipating by taking the CBD oil sublingually and applying topically to my feet.
In March & April I have added PEAK to my routine…..and I’m happy to say today I wore sandals all day on our first hot day.(This is big due to wearing sneakers with inserts all last summer)
The only time my pain has reached a (2) is when I’ve done 14,000 steps. I will take a (2) gladly compared to the pain I was going through last summer.
I’m looking forward to hiking🚶⛰ this summer and much longer walks.
Why Live in pain when you don’t have to. Check out HempWorx at www.cbdwithlisa.com