Family Friendly Berry Cocktail

Are you looking for a fun, family friendly mocktail/cocktail? This might be the one for you. This is the perfect drink when you want to make something for everybody.

  • Sprite
  • Strawberries
  • Raspberries
  • Blackberries
  • Vodka, flavored or unflavored

Cut up the strawberries into bite sized pieces. Fill glasses 1/2 to 3/4 of the way up with a mix of the berries. Fill the glass with Sprite and serve with a straw and a fork for a non-alcoholic beverage that everyone can enjoy.

If you want to make an alcoholic version for adults, add the vodka before adding the Sprite.

This fun, easy drink was a hit at our house especially with our youngest, Octavia, who ate all her fruit and then ate her sister’s fruit when she sat her drink down for a minute.

Heirloom Tomato, Avocado, and Chicken Salad

This salad is one of our favorites in the summer. It is very easy to make and the kids love it. The thing I love the most about it is that you can make the chicken ahead the night before so you don’t have to cook two nights in a row. We just grill an extra pound of chicken the night before. Summer should be all about simple, fresh dinners.

  • 1 pound grilled chicken
  • 3 pounds of heirloom tomatoes
  • 2 avocados
  • Juice from 1 lime
  • 3 tablespoons of chopped fresh cilantro
  • 1/2 cup Olive oil
  • Salt to taste

Cut chicken, tomatoes, and avocado into bite-size pieces. Mix in a large serving bowl. Stir together lime juice, cilantro, and oil in a separate bowl or cup. Pour over salad. Mix. Let stand for at least 10 minutes. Add salt as desired.

I told you it was simple and it is delicious. The perfect dinner for a hot summer day.

Chicken Tenders with Mustard

I have been making chicken tenders with rice wine vinegar and mustard for years. Until a friend recently was here for a chat and watched me make the marinade I had no idea how different this was. So I would like to share this tasty and decent for you recipe now!

  • 1 pound of chicken tenders
  • 3 tablespoons rice wine vinegar
  • 4 tablespoons mustard
  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder

Mix together everything except the chicken in a bowl or measuring cup. Put the chicken in a large Tupperware bowl with a lid or a ziptop bag. Add the marinade to the chicken. Seal the bag or close the Tupperware and shake to coat chicken well. Let sit in fridge for at least an hour. This can sit all day if you want to make it up before work to make for dinner. The longer it sits the more tender it gets. Bake at 375F until cooked through and white in the middle. This is also good on the grill. We normally do this with brown rice and a side salad or grilled peppers.

Serves 4

Crescent Cinnamon Rolls

Open and unroll the dough from a can of crescent rolls. Mix a tablespoon of cinnamon with 2 tablespoons sugar in a small bowl. Spread the dough with a thin layer butter and sprinkle with cinnamon sugar mix. Roll the dough into crescents, sprinkle any remaining cinnamon sugar mix over them, and bake according to package. A great little sweet treat! We had these, scrambled eggs, and berries for breakfast. Yummy 🙂

Red and White Pasta

In need of a quick, easy dinner? You’re in luck! This red and white pasta casserole is one of my favorites.

  • 12 ounces of bow tie pasta cooked according to package
  • 3/4 of a jar of spaghetti sauce
  • 12 ounces of chicken sausage sliced thin and lightly browned in a skillet
  • 1 cup of low-fat cottage cheese
  • 4 ounces of Italian blend or mozzarella shredded cheese
  • 3 tablespoons of parmesan cheese
  • 1 tablespoon of garlic powder
  • 1 tablespoon of oregano

While the pasta and sausage are cooking, Mix cottage cheese, half shredded cheese, parmesan, garlic powder, and oregano in a bowl. Preheat oven to 350F. Right after you drain the pasta return it to the pot and stir in cheese mix while still hot. Put the sausage and sauce in the bottom of 13 by 9 inch casserole pan and stir together. Flatten out layer and spoon the pasta over it to make the white layer. Sprinkle with the remaining shredded cheese over the top. Bake for 10 minutes and enjoy!