Light Recipes

I admit this sounded a little weird when my friend told me about Grape Salsa… but I whipped some up. I loved it!  Our friends all liked it too.  Have you tried it before what did you think?

Grape Salsa recipe

  • 2 cups seedless grapes , coarsely chopped
  • 1/4 cup white onion , chopped
  • 1-2 tablespoon jalapeno (seeds taken out), diced
  • 2 tablespoons cilantro , chopped
  • 2 tablespoons lime juice
  • 1 clove garlic , minced
  • 1/2 teaspoon salt
  • Dash of pepper
Add all ingredients into a bowl, mix well.  Cover and let the flavors blend at least an hour before severing.  Pour off extra liquid before serving.  Eat with corn chips, pita chips or wheat thins.


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Filed Under: Appetizer, Dips, Light Recipes, Recipes, Toppings / Condiments

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Almond grape chicken salad recipeThis is one of my families favorites.   I made it last night for dinner with the grapes I got for only $1.29 per lb at Albertsons.  I also made some Grape Salsa.

Almond Chicken Salad with Grapes Recipe

  • 1 pound Diced Cooked Chicken Breast
  • 3 green onions diced
  • 1 cup red or green grapes halved
  • 3 stalks of celery diced small
  • 1/2 cup sliced almonds
  • 1/2 cup mayo
  • 1/2 cup sour cream

Combine, salt and pepper to taste, best if it has a few hours to chill, for the flavors to blend.  Keep in refrigerator and serve on a roll, tortilla wrap, bagel…. or just plain bread.  Either way it is fabulous. This my personal favorite, hope you enjoy it too.

You can cook the chicken breast any way you want.  But I prefer to roast it in the oven or do a quick boil…. but if I boil it I always add a little onion, celery, and garlic to the water.  Gives it a much better flavor.

Once the chicken is cooked thru, cooking time will vary on size of breast. I normally cook them 25-35 minutes.  Take them out, and let them rest on a cutting board to cool.

Once they have cooled down some (normally 10 minutes) chop them into small bite sized pieces. Put them into the refrigerator to cool even more.

Chop your veggies, add all the ingredients in a bowl.

Salt and pepper to taste and enjoy!

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Filed Under: Chicken, Light Recipes, Main / Dinner / Supper, Recipes

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Quick Sour Dough Bread In Your Bread Machine ~ Money Saving Recipe

Who doesn’t love hot, fresh bread at the click of a button?! I do! I do! Here’s a quick, easy, recipe that is sure to please. My family LOVES bread, they gobble it right up, especially homemade bread. One of their absolute favorites is sour dough. This recipe has a slight sour dough taste without all the fuss of needing a starter  Sometimes, I just need to keep it simple at my house and that’s when I pull out recipes like this. Throw all the ingredients in your bread machine, push the button, and get ready to have the aroma of fresh bread circulating through your home. I thought it was a great complement when the kiddos came in from playing and said, “It smells like Subway in here, mom.”

This recipe yields an extra large 2 lb  loaf


  • 1/2 cup sour cream
  • 1 cup + 2 tablespoons water
  • 2 tablespoons white vinegar
  • 2 tablespoons salted butter, room temp.
  • 4 cups bread flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 3/4 teaspoons active dry yeast


Place all ingredients in your bread pan in the order suggested by your bread machine manufacturer. Selected bread setting for a french, med. crust. Press start. Bread will be done baking in the number of hours indicated by your bread machine. (Do not use time-delay feature on this recipe.)

Oster CKSTBRTW20 2-Pound Expressbake Breadmaker, White

  • Up to a 2.0 lb. loaf capacity, ideal for larger families
  • 9 bread settings and 3 crust settings for variety of breads, dough and jams
  • Expressbake® setting bakes bread in under an hour
  • 13-hour programmable baking timer allows for fresh breads anytime
  • Large lcd display – easily indicates each stage of the bread making process
  • Up to a 2-pound loaf capacity, ideal for larger families
  • Expressbake setting bakes bread in under an hour

Adapted Recipe by Tiffany Original recipe from Oster 1997

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Vegetarian Enchiladas, Freezer Meals, Money Saving Recipes, Freezer Recipes

Vegetarian Enchiladas

Being that I run a household with many different diet requirements, I thought I’d share one of our absolute favorite vegetarian meals – for my vegetarian friends. This recipe is hearty, simple and very satisfying. The carnivores in the house don’t even miss the meat – now that’s saying something!

*Notes* This is a great freezer meal. Make one for now, freeze one for later. To bake frozen enchiladas, remove from freezer, bring enchiladas slightly to room temp. Remove lid, cover with aluminum foil. If covered with plastic wrap and foil, remove plastic wrap, bake as directed. Add additional time to make sure the enchiladas are baked all the way through. Approx. 1 hr.


  • approx. 2-3 tablespoons olive oil
  • 10 garlic cloves, minced
  • 2 zucchini, chopped
  • 2 small yellow squash, chopped
  • 1 small sweet onion, diced
  • approx. 1/2 cup shiitake mushrooms, diced
  • 1 red bell pepper, diced
  • 2 cups broccoli slaw
  • handful of fresh chopped cilantro, chopped
  • 1 can (14 oz.) quartered artichoke hearts, drained
  • 16 flour tortillas
  • medium vintage white cheddar cheese, shredded – desired amount
  • fresh mozzarella, shredded – desired amount
  • 1 can (28 oz.) enchilada sauce ( I use El Pato)
  • 1 can (2.25 oz.) sliced olives


  1. In a large non stick skillet heat olive oil over medium heat. Add garlic, zucchini, squash, onion, mushroom, red pepper and broccoli slaw. Cook, tossing frequently, until zucchini and squash are slightly fork tender. Reduce heat to low, add drained artichokes and fresh cilantro; toss. Remove from heat. Set aside
  2. Warm tortillas. Keep tortillas warm in a tortilla warmer. This will keep them pliable and easy to fold when making the enchiladas.
  3. Pour approx. 1 1/2 cups of enchilada sauce into a round baking dish.
  4. Dip tortillas in enchilada sauce, fill with approx. 1/4 cup vegetable filling, top vegetables with desired amount of both cheeses; fold. Place enchiladas in TWO 3 qt. baking dishes for a total of eight each, in each dish. Top enchiladas with additional enchilada sauce, vintage white cheddar, mozzarella, remainder vegetables, olives and cilantro if desired. At this point they can be frozen. Cover with lids and freeze. If you do not have lids, cover each baking dish with a layer of plastic wrap and a layer of foil, freeze.  See notes for baking instructions if freezing.
  5. Bake in a preheated 350 degree F. oven for 40 minutes. Serve.


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Filed Under: Casseroles, Light Recipes, Main / Dinner / Supper, Recipes, Slow Cooker

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