Category: Cooking and Baking

Zesty Corn Salad

Sides and Salads



Yum.  Just looking at this picture makes me hungry for more of this salad.  It’s healthy and it is PACKED with flavor and crunch.  You’re gonna love it.

My mom shared this recipe with me many years ago, and it’s been a favorite ever since.  My family likes a lot of Mexican style food, and adding this salad to the mix helps me to lighten it up, add more fresh veggies, and keep the meal as a whole more healthy.

Zesty Corn Salad Ingredients:
2 cups frozen corn, thawed 1 cup diced green peppers 1 cup diced red bell peppers 1 cup diced celery 1/2 cup diced green onions 1/2 cup minced fresh parsley 1/3 cup shredded parmesan cheese Dressing:
6 Tb. fresh lime juice 3 Tb. olive oil 1/2 tsp. garlic powder 2 tsp. cumin 1 1/2 tsp. salt 3/4 tsp. pepper In a bowl, mix together vegetables, parsley and cheese.  In a small bowl, combine dressing ingredients.  Pour over vegetables.  Toss and serve.

This salad is even better the next day.  The veggies retain their crunch well but they absorb the spices much more and make it especially flavorful.

Hope you try it!

Hopeful Homemaker

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Chicken & Zucchini Stuffed Shells

Main Dishes



This is a great dish to prepare early in the day, then refrigerate and put in the oven later.

Chicken & Zucchini Stuffed Shells Ingredients:

2 cups cooked cubed chicken (I like to chop it into really small pieces) 1 medium zucchini, finely chopped (1/4 inch pieces) 1/2 tsp. salt 1/2 tsp. rosemary 1/2 tsp. basil 1/2 tsp. parsley 1 cup ricotta cheese 1-2 cups cottage cheese (depending on how creamy you like the filling) 1 egg 2 cups mozzarella cheese 1 cup chopped fresh spinach (0ptional) 1 can or jar spaghetti sauce of your choice 1 box jumbo shell pasta, or manicotti pasta Cook pasta according to directions on pasta.  Drain and rinse in cold water.  Set aside.

In a microwaveable dish, combine chopped zucchini, 1 Tb. water and 1/2 tsp. salt.  Cover and cook on high for about 2 minutes, or just until zucchini is becoming tender.

Put cubed cooked chicken in a large bowl.  Add softened zucchini to the bowl and mix to combine.


Add spices, ricotta cheese, cottage cheese and egg.  Mix well.


Add mozzarella cheese.


Add spinach if you choose.  I like to use fresh spinach instead of frozen spinach.  Stir to combine.  Spoon mixture into shells and place in 9 x 13 inch baking pan.


Pour spaghetti sauce over stuffed pasta.  Cover and bake at 350 for 30-35 minutes or until bubbly.  Garnish with parmesan cheese if desired.  Serve and enjoy.

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Roast Beef Wraps

Sandwiches and Wraps



These wraps are versatile.  I serve them for lunch, after school snacks, and also for dinner.  They’re simple and inexpensive and my children like them.  They’re especially handy on those nights when we’re on the go. I can wrap them up and take them with us for a homemade meal on the run.

Roast Beef Wraps Ingredients:
flour tortillas ranch dressing salsa sliced roast beef shredded mozzarella cheese sliced olives Spread 1 tsp. ranch dressing over a flour tortilla.  Spread 2 Tb. salsa over the ranch.  Sprinkle 3-4 Tb. mozzarella cheese over each tortilla, then sprinkle with sliced olives.  Place 2-3 slices of roast beef on top.  Roll up and place seam side down in a 9×13 inch pan.  Heat at 300 for about 10 minutes or until cheese is melted.

For a meal on the go, simply wrap each tortilla in foil after assembling.  Warm in the oven and take them with you.  I love having things like this planned for crazy nights.  We eat better and save so much money when we don’t “grab something” from a drive thru.

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