Great Day!


Awoke to a considerable change in our weather – it was 73 degrees! Husband & I had an appointment with our financial advisor so afterwards we did our ‘usual’ and stopped for lunch. He asked where I wanted to go and I picked a small spot kinda close to where we live: The Royal Diner. It’s a family-owned place with a HUGE menu – just about anything you can imagine is on there (took us awhile to finally decide!). We haven’t been there in about 6 months and totally forgot the HUGE portions they give you; he had a Reuben sandwich & fries & I had a Philly Cheesesteak, coleslaw & onion rings (of course the rings were for sharing). We both did the best we could and ended up bringing more than half of our meals home – just finished mine for dinner – YUM! You don’t find many places like that any more – great food, great service, great prices and HUGE portions. The one thing I kinda noticed – I told my husband I felt like we were having “lunch at the Senior Center” – almost every table had little old men – the guy behind me was on his cell phone and talking VERY loudly about his ‘personal medical problems’ (read that:prostrate surgery, etc.) – not your best conversations over food – for sure! Oh well – that’s life, eh?

I noticed today that our gas prices have dropped again (YAY) to $2.41/9 – (they were $2.49/9) – usually they don’t drop before a holiday weekend, so if they stay down, that’s nice for those traveling over the 4th.


Summer Fruit Salad

1 small honeydew melon, cut
into cubes (about 6 C.)
1 pint fresh blueberries
2 T. fresh lime juice
2 T. finely chopped mint leaves
1 T. honey
mint leaves, for garnish

Combine all ingredients in large
bowl & stir gently; allow to set at
room temp. 20 minutes then taste &
adjust amount of lime juice or honey-
you may require more depending on
natural sweetness & ripeness of melon.
Garnish with mint leaves & serve cold or
room temp. Serves 4-6


Breakfast Sausage Croissant Bake

1 lb. ground pork sausage
1 T. olive oil
1 can butter-flavored croissant rolls,
cut into pieces
10 large eggs
3 C. whole milk
1 C. heavy cream
3/4 C. Parmesan cheese, grated
1/2 tsp. salt
1/2 tsp. black pepper
5 green onions, finely chopped
1 tsp. finely chopped rosemary (optional)
2 C. shredded Swiss cheese or Gruyere

Lightly spray 9 X 13″ baking dish with
nonstick spray. Heat large skillet &
saute sausage with 1 T. oil, rosemary,
green onions – season generously
with salt/pepper – cook over medium-
high heat until thoroughly browned,
spreading & turning often. Remove
from heat. Stir eggs, milk & cream
together in large bowl; add Parm.
cheese – mix to combine. Line bottom
of prepared dish with croissant pieces
then top with sausage. Pour egg/
cheese mixture over top. Using a
rubber spatula, compress mixture
slightly. Cover with plastic wrap or
foil & refrigerate 4-6 hours or
Preheat oven 350 degrees F.
Sprinkle shredded Swiss or Gruyere
cheese on top & bake 45-55 minutes
until cheese is golden brown & bubbly.
Remove from oven & let rest 15 minutes
before serving. Serves 6-8


20-minute Honey Garlic Shrimp

1/3 C. honey
1/4 C. soy sauce
1 T. minced garlic
1 tsp. minced fresh ginger (optional)
1 lb. medium uncooked shrimp,
2 tsp. olive oil
(optional) chopped green onion for

Whisk honey, soy sauce, garlic & ginger
in medium bowl. Place shrimp in a large
zip-lock bag – pour half of marinade on
top & shake. Allow shrimp to marinade
in fridge 15 minutes or up to 8-12 hours.
Cover & refrigerate the rest of the
marinade. Heat olive oil in a skillet over
medium-high heat. Place shrimp in skillet
(discard used marinade). Cook shrimp on
one side until no longer pink – about
45 seconds, then flip shrimp over. Pour
in remaining marinade & cook until
shrimp are cooked through, about 1
more minute. Serve with cooked
marinade sauce & garnish with green
onion. Serves 4

NOTE: sauce is excellent on cooked
brown rice & steamed veggies on
the side


Blue Cheese Ranch Mashed Potatoes

6 medium potatoes, peeled/cubed
4 medium parsnips, peeled & sliced
1 inch thick
1 T. onion powder
1/2 T. garlic powder
1/2 C. buttermilk
1/4 – 1/2 sour cream
1 C. blue cheese, crumbled
4 T. butter, sliced
1/2 C. chopped: parsley, chives &
zest & juice of 1/2 lemon
salt/black pepper, to taste

Place potatoes & parsnips in large pot
filled with water – salt water & bring to
boil. Cook until tender; drain & mash
with rest of ingredients. Adjust salt/
pepper, to taste. Serves 6-8

(recipe: Rachel Ray)

Chicken Parmesan Roll-Ups
(lunch/dinner item)

1 tube crescent rolls
1 T. olive oil
3/4 lb. boneless, skinless chicken
kosher salt/ground black pepper
1/4 C. marinara
1/2/ C. grated Parmesan cheese
1/2 C. grated mozzarella cheese
2 T. chopped fresh basil

Preheat oven 350 degrees F.
On floured work surface roll out
crescent rolls into one large rectangle,
pinching together seams. In large
skillet over medium-high heat, heat oil.
Cook chicken until golden & cooked
through, 4-6 minutes per side. Season
with salt/pepper & transfer to cutting board-
slice thinly Spoon marinara over crescent
rectangle then sprinkle with Parm. &
mozzarella cheeses – top with sliced
chicken & basil. Starting from bottom,
tightly roll up rectangle like a cinnamon
roll, then slice into four rolls. Spray a
glass baking dish with nonstick spray &
place rolls in dish. Bake 15-20 minutes
until puffed & golden. Serves 4


Rainbow Stir Fry

2 cloves garlic, minced
1/2 C. plain peanut butter
1/4 C. soy sauce
1/4 C. water
2 T. honey
juice of 1 lemon
1 T. vegetable oil
1 red pepper, seeded/sliced
1 yellow pepper, seeded/sliced
1 red onion, thinly sliced
1 head broccoli, florets only,
chopped medium
2 C. green beans, trimmed
2 C. carrots, sliced into half
1 pkg. cooked soba noodles

In medium bowl combine garlic,
peanut butter, soy sauce, water,
honey & lemon juice – whisk until
smooth & season with salt/pepper.
Heat a large skillet over medium-high
heat & add oil. Cook onions, carrots,
broccoli, peppers & green beans until
tender but still vibrant, about 10
minutes. Add cooked soba noodles to
skillet & stir to combine. Serve hot.
Serves 4


Orange Cream Fruit Salad

1 (3 oz) pkg. instant vanilla
pudding mix
3/4 C. – 1 1/2 C. milk*
1/3 c. frozen orange juice
1 (8 oz) tub Cool Whip, thawed
1 (20 oz) can pineapple chunks
or tidbits, drained well
1 (11 oz) can mandarin oranges,
drained well
2 bananas, sliced

Combine pudding mix, milk &
orange juice concentrate in bowl;
beat with elec. mixer on medium
speed 2 minutes then fold in Cool
Whip. Gently mix in fruit & chill
2-3 hours until ready to serve.

*Start with 3/4 C. milk – you can
add more milk depending on the
consistency you like.

You can also add more fruit –
oranges or bananas. Poster also
said she sometimes uses sliced
strawberries & mini marshmallows.



Still working on both baby blankets – 6
more plain white squares to go on the
pink & white one. I got confirmation on
the ‘pick up’ date for the Detroit Vet’s
baby shower stuff: August 30th. I will
send out an email very soon letting my
ladies know how much time they have
to finish their items. When I get these
two blankets done I will probably work
on a few little baby girl headbands – they’re
fun to make, use up all those little bits of
yarn and are quick to make – we’ll see.

Hope you are having a great Tuesday – my
days are still mixed up having spent my
weekend as I did – I still think it’s Saturday!




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One CommentLeave a comment

  1. Ah The financial advisor ( the person that tells you how not to spend your money! I must confess mine have been looking out for me. I’ll have to gas up again soon so this may be a good time. Have a great day!

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