Monday, November 24, 2014

Keepin' It Simple

Trying to keep the cooking easy this week.
Have to keep the fridge cleaned out for the big cook days Wednesday and Friday.

I did entertain on Sunday.
I guess it was hardly entertaining - 
we had the college students over - 
we count them as family more than guests.

In fact, while I accompanied some of the students preparing for a church special,
some of the others did the dishes.
Easy, huh?

I resurrect this recipe - it is always a hit, so easy, prep ahead ...
I like to throw the cranberry jello in for the holidays or leave it straight raspberry in the summer.

Raspberry Jello Salad

2 - 3 oz pkg jello (I like to use 1 raspberry and 1 cranberry)
1 1/2 c boiling water
1 c applesauce
1 pkg frozen raspberries

Dissolve jello in boiling water.
Add applesauce and frozen raspberries.
Cool/Pour into mold or bowl.

For 3 pkg of jello - add addition 1 c boiling water and 1 c apple sauce.

This weeks menu:
Sunday:  Grilled Chicken using McCormicks Sundried Tomato Basil marinade
Monday: Lemon-Garlic Tilapia
Tuesday: Broiled Porkchop
Wednesday: Chicken Sausage-Mushroom Cauliflower Risotto
Thursday: Guess?
Friday: Leftovers or Orange-Chipotle Chicken
Saturday: Sloppy Joes

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