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.

Stir

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