Tag Archives: easy


Fruit Salad


I love my night sift coworkers, not just as team members, but as unique, fun people that I enjoy being around. At work we are all about patients first, so we decided we needed some time together when we are not scheduled for work. That means Girls Night!!! (We have no males on our night shift, so you see I am not excluding any guys). I am so excited because that means a few awesome things that are necessary in life; lots of laughs and cutting IMG_2031up, wine, and SNACKS. I just love snacks and being able to taste and discover new flavor combinations. I’m also a serious sucker for a buffet; putting tiny bits of everything on my plate to taste. Love IT! But, what snack to bring?! There are so many good ones in this world. After some thought and mental drooling over all those decadent Valentine’s Day desserts posts I’ve been seeing lately,   I decided if I am going to be grazing, I may as well bring something on the healthier side. Fruit salad!


I am not sure why it is called a salad; it is all fruit with none of the leafy green stuff I mentally associate  with salad. Nevertheless, this fruit salad is where it is at.  It requires no cooking and only has 7 ingredients, a few of which are key to this recipe: cinnamon and a can of dark sweet pitted cherries in heavy syrup. I IMG_2026know, I know, heavy syrup?!  That is so much sugar! But really, it is the only necessary non-fruit sweetener in this recipe, and it becomes diluted by all the other ingredients.  Adding a dab of cool whip on top is really good too, though it knocks the healthy factor down a bit more. The syrup coats all the other fruits giving it a wonderful flavor and keeps the bananas and apples fresh for a good 3-4 days in the fridge. In case you are wondering, these dark sweet pitted cherries taste nothing like those candied maraschino cherries, which I don’t care for much.  They taste more like those big dark cherries in the produce section.  You cannot leave this ingredient out, and if you are having a hard time finding them in the grocery store, they are in the baking aisle by the pie fillings.

I learned the dark sweet pitted cherries bit from the fruit salad my momma makes.  She also uses peach pie filling in her fruit salad, but that is more than a bit too much sugar for me.


Fruit Salad
Recipe type: Side/ Dessert
Prep time: 
Total time: 
Serves: 10
  • 1½ tsp cinnamon
  • 1 can peach slices in pear juice
  • 1 can of mandarin oranges in natural juices
  • 1 can Oregon dark sweet pitted cherries in heavy syrup
  • 3 large bananas
  • 3 apples
  • 1 pack of blueberries, about 1½ cup
  1. Pour out ¼ cup of juice from peaches in measuring cup, and add ¼ cup of juice from mandarin oranges to cup. Drain the rest of the liquid off the oranges and peaches.
  2. Put drained oranges and peaches in large bowl adding the juice set aside in the measuring cup
  3. Cut peaches to bite size pieces with fork or knife in the bowl
  4. Add cherries with all of the syrup from can
  5. Slice and add bananas
  6. Peel, cut up to bit size pieces, and add apples
  7. Rinse, drain, and add blueberries
  8. Add cinnamon and mix thoroughly
  9. Keep in fridge until ready to serve
Good stored in fridge for 3-4 days



Taco Soup

IMG_1352My dad brought this recipe home from work one day. I honestly don’t know where it orignially came from, but it has been a family favorite for at least a decade now.  It has a HUGE number of pros and very few cons. In fact, it is like green eggs and ham, there are no cons. Once you try it, you will love it.  It can be made stove top or in a crock pot. It can be served with cheese, sour cream, and tortilla chips or it can be eaten plain and still delicious. It is very easy to make, is filling, has protein and vegetables, serves a lot of people or can be frozen, and is most important, is ridiculously delicious.  My sister-in-law, who does not like ground beef, even liked this. Whew.  The flavor is so good. Okay, that’s enough of that, now go make this soup 😀



Taco Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 lb ground meat
  • 1 onion
  • 1 pack Taco Seasoning
  • 1 pack Ranch Seasoning (dry mix)
  • 1 can black beans
  • 1 can pinto beans or chili beans
  • 1 can yellow whole kernel corn
  • 2 cans diced tomatoes (all cans are standard size)
  • optional- shredded cheese, sour cream, & tortilla chips
  1. In non stick pan, brown diced onion until caramelized and then add meat and brown until no pink is left in the meat.
  2. Add taco and ranch seasoning to pan, brown 5 more minutes.
  3. Add cans including all juices , 2 cups of water, and browned meat/onion/seasoning mixture to crock pot or soup pot. Simmer 4-6 hours. *
  4. Serve with shredded cheese, sour cream, and tortilla chips.
*Note: Technically, you don't have to wait 4-6 hours for the soup to cook. Since the meat is cooked, as soon as everything is warmed up in the pot, you can eat it. However, I think it tastes better after simmering half a day and the spices have had a chance to saturate everything with flavor.