Written by Linda Gauthier
Time has gotten away from me and I have been distracted from writing my blog this week, and for this, I apologize to those of you out there who read my blog. I have been working on the process of preparing to move my blog over to a Wordpress site, including the learning curve, so hopefully it will happen in the next couple of weeks. This involves a lot more work than I thought, because I want to transfer all of my past posts over to the new site, but I hope you will find it to be a much more reader-friendly site. I have high hopes for it anyway. I'm feeling quite confident you will enjoy it and it should prove to be easier for you to download or print the recipes.
When I consider, before I started my blog, I was lucky to get from point a to b on my computer. I'm very pleased with myself, and the changes writing this blog has made in my life. Not only have I been able to lose weight, I have also been able to develop my computer skills, and best of all, I have a creative outlet which I had not explored up until recently.
I always knew I liked to write, but it has been a long time since high school and college, and any dreams I had of writing went out the window a long time ago. I'd often thought about it, but never got much past thinking about it, a few scribbles on paper but nothing more.
So here I am, writing, creating and programing a new web page. Holy cow, not bad for a semi-senior citizen, newbie tech, who is fumbling her way through learning to blog. Yup. I am proud of myself, this has been a good 6 months, even if I do say so myself!!
The other day I tried a new salad for lunch and served it with a small Veggie Cheese Quesadilla. The salad is for 5 servings, but I only made enough for 1. Same with the Quesadilla.
Summer Corn Salad
Ingredients (5 Servings)
2 c cooked corn (fresh, frozen thawed or canned)
1/2 c roasted bell pepper- red, green or a mixture
1 tbsp olive oil
1 tsp lemon juice
1 tsp lime juice
1.5 tsp cilantro
1/8 tsp salt
1/4 tsp pepper
1. Add the corn and the peppers to a small bowl.
2. Pour in the olive oil, lemon and lime juice, then sprinkle with chopped cilantro.
3. Mix well, add salt and pepper to taste if desired and serve. Refrigerate, if not serving immediately.
Ingredients (4 Servings)
4 tortilla whole wheat tortillas
1 c Mexican cheese blend
2 c black beans
3 Roma tomatoes
1/2 medium red onion
1 large pepper
8 tbsp salsa
4 tbsp guacamole & seasoning
1. Heat beans over the stove on medium heat. Add taco seasoning to taste and stir until combined
2. Heat a large pan over medium to medium-low heat, spray with olive oil cooking spray.
3. Assemble quesadillas: one layer of beans (use up to 1/4 cup per quesadilla), one layer of cheese, a layer of onions & peppers, and another layer of cheese (don’t use more than 1/4 cup of cheese total per quesadilla)
4. Grill the quesadillas in the pan until both sides are browned and crispy and the cheese has melted.
5. Top with diced tomatoes, 1 Tbsp guacamole and 2 Tbsp salsa. Enjoy!
So I'm going to sign off, and I will be talking to you soon. I will be posting on this site until I am ready to switch over to my new site. When I finally have my new page setup, I will be providing you with a link so you can find me, sort of leaving a trail of bread crumbs in the hopes that you will follow.
As always I hope to leave you with a smile, and good thoughts. Smile, laugh, and enjoy your family and friends, remember with every laugh and smile your life becomes richer. Here are a couple giggles for you, I'm sure you ladies out there of a certain age can relate to.
This following picture is one that made me giggle, I could just see myself out doing the grocery shopping or gardening in this, a truly practical everyday dress suitable for all , right ladies?