Red Potato Salad

This is an awesome, simple, and delicious recipe for red potato salad - just in time for summer! I added a little bit of ranch dressing for additional flavor. I hope you enjoy it as much as we did! 

Ingredients: 
5 red potatoes, scrubbed clean with skin on
2 eggs
3 green onions, cut into very thin slices
3/4 c. mayonnaise or Miracle Whip
1 tsp. sea salt
1 tsp. dill 


Directions: 

1. BOIL POTATOES until cooked all the way through, but not mushy. Remove potatoes from the pot and allow to cool to room temperature.
2. BOIL EGGS: Cover with 1 inch of water, and bring to boil over high heat. Remove the pan from heat, drain the water, add 1/2 cup of ice and 1 cup of cold water to the pan. Allow to sit 5 minutes.
3. SAUCE: While the potatoes and eggs cool, stir together the mayonnaise, salt, and dill weed in a small bowl.
4. COMBINE: Peel the eggs. Cut the potatoes and eggs into small pieces and put into the large serving bowl. Stir in the onions and sauce until it is thoroughly distributed. Garnish with dill leaves and serve. Store covered in the refrigerator for up to two days.

Chicken-Stuffed Peppers

I love this recipe because it's relatively easy to make, it's delicious, and it's healthy! I bought the peppers from the discounted veggies bin - but I cooked them the same day and they were just as tasty as any other peppers. I paid $0.67 cents for all three peppers as opposed to $2.70 in the regular veggie section. Always check out the priced-for-quick-sale sections - most of the time it's not that the food is bad, it just needs to move out of the store quickly before it ruins. In short, this dish met all of my desired food criteria - cheap, easy, tasty, and healthy. Enjoy!

Ingredients: 

3 green peppers

4 chicken tenders (frozen)

1 tomato, diced

1 onion, diced

1 c. your choice of shredded cheese

1 tbsp olive oil (or adequate cooking spray)

Garlic-pepper seasoning

Salt (and extra pepper) to taste

Directions: 

1. Boil peppers until they turn a darker shade of green and are soft.
2. While Put olive oil and onions in pan and cook for a few minutes, put in chicken. Dash seasoning on chicken. Cook until chicken is done.
3. Cut and shred chicken. Mix cooked onions, chicken, and half of cheese in bowl with diced tomato.
4.  Preheat oven to 425 degrees.
5.    Remove peppers from boiling water and let cool. Cut tops off and remove seeds.
6.   Place hulls of peppers in greased baking dish and fill with chicken-tomato-onion mix. Top with remainder of cheese, then replace tops of peppers.
7. Cover baking dish with aluminum foil and bake at 425 degrees for 20 minutes, or until cheese is melted and bubbly.