My husband and I spent the day with our grandson and his family yesterday. Then we had our other three grandsons spend the night last night. What fun!!! After we settled back in to being home alone, we gardened. All day. Needless to say, we were exhausted. This dish is so quick and easy, with virtually no clean-up, that we were still able to have a hearty and heart-healthy meal.

BEEF BURRITO SKILLET

1 lb extra lean ground beef or ground turkey breast
1 pkg taco seasoning mix
1 can (19 oz) kidney beans, rinsed and drained
1 c salsa
1 c water
4 flour tortillas (6 inch), cut into 2-inch squares
1 c reduced-fat mexican style cheese
1/3 c fat-free sour cream
1/3 c chopped green onions

Brown meat in a large skillet on medium-high heat; drain.
Add taco seasoning, beans, salsa, and water; stir. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes.

Stir in tortillas; top with cheese. Cover; let stand 5 minutes or until cheese is melted. Top with sour cream and onions. We also top with shredded lettuce, chopped tomatoes, and...the best, but high calorie, so use sparingly...avocado slices. (Although high in calories, avocados contain the healthy oils).

We are grilling chicken at our daughter's house tonight. So, I am going to spend a little extra time on a side dish. These are a healthier version of what have been referred to as "church potatoes", "country potatoes", and "cheesy potatoes". There are probably many other names for this favorite, modified casserole side dish.

CHEESY POTATOES

3 medium potatoes
1 c fat-free cottage cheese
1/2 c light sour cream
1 T fat free milk
1 t sugar
1/2 t salt
1/8 t garlic powder
2 T sliced green onion
1/2 c shredded reduced-fat cheddar cheese

Peel potatoes and cut in chunks. Place in a covered pot of water and bring to a boil on high heat. Reduce heat and cook abou 15-20 minutes or until fork tender. Drain. While potatoes are cooking, place cottage cheese, sour cream, milk, sugar, salt, and garlic powder in a food pocessor. Cover and process until smooth. In a lage bowl, combine potatoes, cottage cheese mixture, and green onion.
Pour ito a 1-qt baking dish coated with non-stick olive or canola oil cooking spray. Bake uncovered at 350 degrees for 30 minutes; sprinkle with cheese. Bake 15 minutes longer or until the cheese is melted.

My dad was a cherry, apple, peach, and many other fruits, vegetables, and crops farmer. He has since passed away and my brother and brother-in-law now own and run the family farm. My sister manages the farm market. This is a dressing recipe she gave me which is a great alternative for the traditional Michigan Salad.

DRESSING
1 cup dried Michigan cherries
1/2 c cider vinegar
1 t ground mustard
1/2 c honey
1 t salt
1 t finely chopped onion
1 c olive oil

Prepare the dressing by combining all dressing ingredients except the oil in a blender and process until smooth. Gradually add the oil in a steady stream and blend until smooth. Toss with salad ingredients just before serving. Makes a full meal for about 6 people.

MICHIGAN SALAD
6-8 cups of assorted greens: iceberg lettuce, spinach leaves, romaine lettuce, etc, washed & torn into bite-sized pieces
1-2 Michigan apples, washed and thinly sliced or chopped
Toss with the above dressing just before serving and top with a sprinkle of chopped walnuts and about 2 T of reduced-fat Feta cheese.
To make this a little heartier, add 1-2 ounces of chopped, cooked chicken to the greens.

I planned dinner forgetting it was golf night! So, I made these pork chops as planned...so easy. Then carrot sticks, tomato slices, and a whole wheat dinner roll finish out the meal with a bowl of strawberries for dessert. A balanced, simple meal that would hold over easily for when the golfer came home.

BAKED PORK CHOPS

Olive oil spray
4 boneless pork loin chops, all visible fat removed
1 egg white
2 T fat-free or ½ % milk
1/3 c cornflake crumbs
2 T cornmeal
½ t dried marjoram
1/8 t ground pepper
1/8 t ground ginger
Pinch of cayenne (or more to taste)

Preheat oven to 375º F. Spray a shallow pan-large enough to place chops flat without overlap- with olive oil or canola oil spray. In a small bowl, mix egg white and milk. In another bowl, or on a plate, mix the dry ingredients. Dip the pork chops in the egg/milk mix and then coat on both sides with the crumb mixture. Lay flat in pan and bake uncovered for 15 minutes. Turn chops and bake for another 10-15 minutes or until pork is done.

This is fast and easy. And, of course, healthy. I served this with whole wheat dinner rolls, fruit and vegetable for a quick meal. If you’re like me, you rarely have time to make a meal that isn’t quick and easy. This is hot!! if you use the maximum peppers. I use the minimum.

SHANNON’S SPICY BAKED SALMON

Make a rub of: ½ t garlic powder
½ t salt
¼ to ½ t cracked pepper
¼ t paprika
A dash of cayenne pepper (or more to taste)

Rub olive oil lightly on top side of a one pound piece of salmon and then rub spice mixture into that. Bake in a 350 º oven for about 30 minutes or until salmon flakes easily when tested with a fork.

This recipe is an old favorite replacing ground beef with ground turkey breast. It really cuts the fat and calories. We had this with watermelon balls and a vegetable.

TURKEY MEATLOAF

20 oz package ground turkey breast
¼ c ketchup
1 T Worcestershire sauce
1/2 t salt
1/4 t pepper
3/4 t minced garlic
1 T mustard
½ c chopped onions
½ c chopped green peppers
1/3 c skim milk
1 c oatmeal

Place all ingredients in a bowl and mix well. You can mix it together with your clean hands, a spoon, or a mixer. Pat mixture into a lightly sprayed loaf pan (8 or 9 inch works-just adjust cooking time). Bake at 350 degrees for approximately 1½ hours for 8-inch pan until it gets crispy brown around the edges. If I’m in a hurry, I will spread the meat in a 9x9 inch square pan and cook for about 40 minutes.

ROASTED BABY GOLD POTATOES

Wash a one pound package of baby gold potatoes. Place on sprayed, aluminum foil-covered pan. Spray top of potatoes with olive oil spray. Sprinkle with sea salt, fresh ground pepper, rosemary, garlic powder, and sage, just until all have a light covering. Cover with another sheet of aluminum foil and pinch edges together. Roast in 350 degree oven for about 30 minutes. Remove top foil covering and continue roasting uncovered for another 20-30 minutes until golden brown and able to be easily pierced with a fork.

HAPPY MOTHER’S DAY!
Since it is Mother’s Day and spring I thought an outdoor grilling recipe would be perfect for keeping dirty pots and pans out of the kitchen. Potatoes and corn on the cob would be perfect, also on the grill, with this wonderful and low calorie pork tenderloin. The grape salad is a favorite in our house and doubles as dessert.

SPICY PORK TENDERLOIN

1-3 T chili powder, to taste
1 t salt
¼ t ground ginger
¼ t ground thyme
¼ t pepper
2 pork tenderloins (about 1 pound each)

Mix the first five ingredients together; rub over the tenderloins. Cover and refrigerate for 2-4 hours. Grill over hot coals for 15 minutes per side or until juices run clear. Cook to an internal temperature of 160 degrees.

GRAPE SALAD

Mix with blender: 6 oz fat free sour cream
6 oz neufchatel or fat free cream cheese
2 t vanilla

Wash and place in a bowl: 2 lbs seedless green grapes
2 lbs seedless red grapes
Make sure all stems are removed. Mix cream cheese mixture with grapes.
In a separate bowl mix together 1/3 c brown sugar and 1/2 c chopped pecans. Spread over top of grape salad and let set several hours. Stir and serve.