Change to The Standard Cucumber, Tomato, Onion Salad

Many years ago I remember my Mom making the simple summer salad of cucumber, onion, and tomatoes in a large bowl with tons of vinegar and then sugar to balance out the vinegar tartness and acidity. I think my Mom must have used either White Vinegar or Apple Cider Vinegar? She would put the whole large bowl in the refrigerator overnight to chill and then serve it the next day when we had a cookout or with some of her homemade egg salad and other homemade salads. On occasion we would have these salads store bought and they never tasted as good. Of course, I still make cucumber, tomato, & onion salad but now it is with different vinegar's that were not available to my Mom back then, another change is that I do not use plain white sugar in this salad,  there is not any in my house to use on anything. I only use Splenda, Agave Nectar, Lo Han Fruit Concentrate or Brown Rice Syrup when I sweeten anything.

1 Large Bowl
3 Cucumbers, Washed, Peeled, & Cubed. You Can Also Use Seedless Cucumbers
1 Red Onion Diced
1 Orange Bell Pepper Washed & Cubed ( Any Color But Green, Black or White)
8-10 Grape or Cherry Tomatoes Sliced
1 TBSP Lighthouse Salad Seasoning
1/4 - 1/2 Cup Rice Vinegar
1/4- 1/2 Cup Balsamic Vinegar
1 Cup Light Red Kidney, Pinto or Cannellini Beans (Optional)

Add All Vegetables To Bowl
Add Vinegar's
Add Seasoning
Mix and Chill Overnight

Mexican Style Chicken, Peppers, Rice & Corn One Dish Meal

Seems Odd That During The Hottest Time of The Year In Illinois I Would Get Sick in May And Wind Up Staying Home For 10 Days Taking Antibiotics And The Medrol Dose Pack To Get Better. Have Not Really Felt Like Eating Much At All. Now It is June And The Temps Have Been Blazing Hot Along With Unbearable Humidity. Today Was 96 with a Heat Indice that hovered between 100 and 106 for most of the day. Have not been cooking anything in my oven at all to conserve on my electric Bill.. I have been mostly making soups, smoothies, salsas, and other stuff in my Vitamix, quick sandwiches with my Panini Press. The recipes that I will be posting now that I am feeling better were made last month before I became sick. Lots of food PIC's in my camera still to be uploaded.


One Reynolds Aluminum Heavy Duty Large Foil Bag
1 bag (10 oz) Frozen Birds Eye® Steamfresh® Multi-Grain Blend with Spinach, Tomato & Onions
1 bag (12 oz) Frozen Birds Eye® Steamfresh® Super Sweet Corn
1 Orange & 1 Yellow Bell Pepper Cut Into Strips
1 Onion Cut Into Slices
5 Boneless Skinless Hormone Free Chicken Breasts

Spice Hunter Mexican Seasoning To Sprinkle On Chicken
1/4 Cup Lime Juice
One Large Casserole Dish


Put All Items In Heavy Duty Foil Bag In The Order Listed Above
Seal And Place Bag In Large Casserole Dish
Bake At 375 45 Minutes to an Hour

You Can Serve This As Is or Over a Salad Or Cut The Chicken And Eat Like a Soup

You Can Blend This The Next Day In The Vitamix For a Mexican Chowder

All Veggies in Bag

Add Chicken, Then Lime Juice
Then Season Chicken, Seal And Bake.

Empty Everything From Bag
Into Casserole Dish