Here's a lost art that at times has been forgotten when deciding on simple meal fare.

This dish is economical and can be served on top of a bed of greens, good ol' fashion white bread, or on a crisp sub roll.  Any way you fix it, you can bet on a healthy treat that can feed 4 for about $3.  


6 whole eggs in shell, brought to room temperature
4 quarts of water
1 tablespoon white vinegar
4 tablespoons good quality mayonnaise
Pinch of salt
Pinch of white pepper

Fill a medium pot with three to four quarts of water and bring to a boil.

Add white vinegar. Gently place each egg one at a time into the pot with a long-handled slotted spoon, resting them on the bottom of the boiling water. (This will help avoid cracking the eggs.)

Bring back to a full boil and cook for 5 minutes. Turn off the heat and let eggs sit in the hot water for 13 minutes.

Drain all the water and then shake the pot with the eggs still inside to break the shells. Under running warm water, peel off shells and set cooked eggs on a paper towel to dry.

Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste.

Add more salt or pepper if needed.

Cover bowl and place in the refrigerator until egg salad is below 40 degrees.

Serve with crisp lettuce and your favorite bread.

The more recipes you can make on your down time to store for tomorrow's dinner, the more you can enjoy the days on the weekend.

Try this recipe which uses the tastes of summer to tantalize your family's taste buds.  This one is cool, refreshing, and thirty.


1 quart cherry tomatoes, halved
1/4 cup canola oil
3 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup minced fresh parsley
1 to 2 teaspoons minced fresh basil
1 to 2 teaspoons minced fresh oregano

Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight.

Anytime you receive a bag of fresh veggies in your food pantry box, one must ensure there is a recipe handy to construct it quickly.  Often, these items are handed out on the expiration date.  You can just tell they won't be any good the following day.  This recipe is quick and will use ingredients you already have on hand to make this delicious side for dinner this evening.  

Did you know? The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds somewhat like "cole") or "koolsalade" meaning "cabbage salad".


1 bag of coleslaw mix
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon celery seed, optional
1/2 teaspoon mustard
1/4 teaspoon salt

In a medium bowl place cabbage mix. Combine remaining ingredients; stir into vegetables. Chill until ready to serve.

Observed on the first Monday in September, Labor Day pays tribute to the contributions and achievements of American workers. It was created by the labor movement in the late 19th century and became a federal holiday in 1894. Labor Day also symbolizes the end of summer for many Americans, and is celebrated with parties, parades and athletic events.

Don't miss out on this great event to spend time with all those people in your life you love. Plan a quick, thrifty meal that will speak volumes on each bite.  


This macaroni salad is a family favorite and can be made a day in advance.  Just top with a bit of reserved dressing and your all set.     



1 package (16 ounces) elbow macaroni
1 cup mayonnaise
3 to 4 tablespoons water or milk
2 tablespoons red wine vinegar
1 tablespoon sugar
1-1/2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 small sweet yellow, orange, or red pepper, finely chopped
1 small green pepper, finely chopped
1 small sweet onion, finely chopped
1 celery rib, finely chopped
2 tablespoons minced fresh parsley

Cook macaroni according to package directions. Drain; rinse with cold water and drain again.

In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended.

In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered, 2 hours or until cold. Cover and refrigerate remaining dressing to add just before serving.

To serve, stir in reserved dressing. Sprinkle with parsley    

As summer air creeps into full swing so does the importance of generating light, thrifty, fabulous fare for your family. Keep those electric bills lower with grilling or quick and easy dishes that don't heat up your house like the one featured today.

Taco salads are often served in crispy fried tortilla bowls and loaded with tasty toppings, including meat, cheese and sour cream. Unfortunately, this salad can end up being very high in calories and fat. This recipe functions on the sheer thought of just a few ingredients that lead up to a healthy, hearty meal.  

Grab a few ingredients at Aldi and give this one a try today.  You'll be putting this down in your favorite file!
1 lb. ground beef
1 envelope of taco seasoning
3/4 cup water
1 medium head of iceberg lettuce, torn
8 oz. block of cheddar cheese, shredded
2 cups of nacho-flavored chips, lightly crushed
1/4 cup Catalina dressing.

In a large skillet cook beef over medium heat until no longer pink and done.  Crumble and drain.  Stir in taco seasoning and water.  Bring to boil. Reduce heat and cook until slightly thickened.  Cool for 20 minutes.

In a boll toss lettuce with cheese.  Top with beef mixture and chips. Drizzle with Catalina dressing.  Serve immediately.