You might have second thoughts about the combination of tuna and tomatoes but trust me, it is good.  Deli macaroni salad is the quick and easy base for this recipe.  When it is on sale for $1.00 a pound, it can be a real bargain.  Adding canned tuna and fresh chopped tomatoes with some seasonings makes this a delicious entree for lunch or supper.   Feel free to get creative and add other fresh vegetables like chopped cucumbers or celery if you like.  Serve with your favorite green salad and you have a complete meal. 

1    pound deli macaroni salad
2 -  5 oz. cans tuna, drained (I like light albacore)
1 1/4  teaspoons  dried dill or 1 1/3 tablespoons  fresh dill, chopped plus extra for garnish
1/2  teaspoon lemon pepper seasoning
1/4  teaspoon garlic salt
1      medium tomato cored and chopped, (about 1 cup)

In a medium bowl, combine macaroni salad, tuna, dill, lemon pepper seasoning and garlic salt.  Mix well.  Gently fold in tomatoes.  Garnish with additional dill when serving.  Makes about 3 cups or 3-4 servings.  Enjoy!

I don’t remember getting fresh raspberries as easily growing up but now they are readily available and for bargain prices too!  With all of the nutitional benefits of these delicious berries, adding the fact that they are on sale for $1.00 to $1.25 per pint, it’s nice to have a few quick and easy serving options.  This combination sprinkled with Parmesan cheese is simple, yet full of flavor and a healthy light salad for a lunch or dinner entree.   

4   grilled chicken breasts, sliced
1  -  5  ounce package mixed salad greens
2  -  6  ounce containers fresh raspberries, washed
1/2   cup toasted walnut pieces
Your favorite raspberry vinaigrette
Grated Parmesan cheese for sprinkling

Divide mixed greens between 4 large plates.  Top each with a chicken breast, raspberries and toasted walnuts.  Drizzle with raspberry vinaigrette and  sprinkle with Parmesan cheese.  Makes 4 Servings.  Enjoy!

Growing up,  I  remember a version of this recipe during the summer.  It was very light and refreshing with the delicious combination of crunchy celery, toasted walnuts, tuna, sweet grapes and cantaloupe. I have always liked it and made it recently with seasonal cantaloupe and grapes on sale.  This works well for a light supper or lunch.  There is no hot oven or stove to contend with and it goes together quickly.  It is even something that you can prep separately and assemble just before serving to save time.

2  -  5 oz. cans white tuna, drained
1/4  cup chopped celery
1/4  cup toasted walnut pieces
1/2  cup green grapes
1/4  cup mayonnaise or salad dressing
1/4  teaspoon onion powder
1/4  teaspoon salt
1   small to medium cantaloupe, seeded, peeled and quartered  (If using a large cantaloupe, cut into 6 wedges using the remaining 2 wedges for another use.)

Combine tuna, celery, walnut pieces, green grapes, mayonnaise, onion powder, and salt in medium bowl. Mix until combined.  Divide between 4 cantaloupe wedges and serve.  Makes 4 servings.  Enjoy! 

The long, warm days of summer that keep all of us busy can easily cut into cooking time.  Quick dishes that are tasty are welcome during these hectic months.  I have noticed that deli coleslaw is often on sale for about $1.00 a pound. On its own, it’s good but with a few additional ingredients, you can spruce it up and have more flavor and variety. It will seem like you spent more time and money than you actually did. This recipe goes great with grilled brats, pork or chicken. Feel free to multiply the recipe by each pound for guest gatherings. Once the raisins sit in the coleslaw and absorb the dressing for about 10 minutes they are yummy.

1  pound deli coleslaw
1  medium apple, chopped
1/3  cup raisins

Combine all items in a medium bowl. Allow to sit for about 10 minutes and serve. Makes 4 Servings. Enjoy!

I have always thought of cucumbers as a vegetable, but they are actually a fruit and part of the gourd family with edible seeds. Cucumbers are typically used in salads and as we all know, for making pickles. While they are available all year round, their peak season is May to August. Of course, they are on sale and while you can get regular cucumbers for a bargain price, I want to discuss English or Hothouse cucumbers as those are on sale during the summer too. Because of their thin skin, they don’t require peeling. No seeding is needed and in my book, this delicious refreshing item is low maintenance. Slice or chop them up and you are ready to go. When purchasing, look for smooth, bright colored skins avoiding those with soft or shriveled spots. Typically, English cucumbers are shrink wrapped. I like to unwrap them if I am not going to use them right away and store them in the salad bin of my fridge, they last about 5-7 days. This salad recipe is one of my favorites, quick, easy and delicious.

3  cups English cucumber chunks
1/4  cup of your favorite Italian salad dressing
1  teaspoon dried dill or 1 tablespoon of  freshly chopped
salt and pepper to taste

Cut the tips off of the cucumber, slice in half lengthwise and then slice in again into quartered strips. Cut strips into 1/2 inch chunks. Place in mixing bowl; add Italian dressing, dried dill and salt and pepper. Toss to stir and serve. Makes about 4 Servings. Enjoy!

Regular and Organic Mangoes have been on sale all spring for around a $1.00 a piece and sometimes less. By themselves, when they are ripe, mangoes are delicious. This simple, time saving option offers a little bit of variety and is tasty as a salad or dessert. Feel free to add more dressing if you like!

2  cups cubed mango (3 small or 2 large)
3  tablespoons of your favorite poppyseed dressing
1/3  cup shredded coconut

Combine all ingredients and serve. Also great chilled. Makes 2-3 servings. Enjoy!

Mango Prep Tip: Mangoes typically have to ripen after purchasing. When they are ready, they will be slightly soft and the stem end will have a sweet scent. To seed, place the mango upright on a cutting board and slice through the flesh slightly off center, curving around the seed. Repeat with the other side. To easily dice, place skin side down on cutting board, score the flesh in a checkerboard pattern being careful not to cut through the skin. Gently push the skin side in the center to expose the cubes and cut the flesh away from the peel.

Rotisserie Chicken is one of the most popular convenience foods from almost any grocery store. When it is on sale, we all want to take advantage of the bargain. There are a number of different ways to serve this delicious tender chicken. Just to note, I have noticed, depending on the grocery store, the chickens may be smaller and more appropriate for 2-3 people. In that case, for additional servings, you may need two chickens.

The following recipe is an adaptation of one that I have made from scratch, roasting fresh chicken. While it is so, so good, many of us do not have the time in our busy schedules for the whole process. This recipe is delicious due placing the cut up chicken on top of the salad, the drippings provide extra flavor to the arugula and croutons. This is a wonderful company dish and can be put together quickly and will definitely impress your guests. If you are not an arugula fan, then you can easily substitute mixed greens or baby spinach. I particularly love arugula for its unique, slightly peppery flavor.

1   rotisserie chicken, cut into pieces*, reserving the drippings from the pan or bag
1 - 5 oz. package of arugula
3   cups of your favorite salad croutons
3/4  cup of your favorite vinaigrette
black pepper to taste if you like

Combine the arugula, croutons, vinaigrette in a bowl and toss to mix. Season with additional black pepper if you like. Place on a platter. Place the chicken pieces on top of the salad and drizzle with the remaining drippings. Makes about 4 servings. Enjoy!

Cutting Chicken Tips: Place whole chicken on a cutting board, (a damp towel placed underneath the cutting board will keep it from sliding). Place the chicken back side down and with a sharp knife, cut down the top center slightly to the side of the bone between the breast portion. Then, cut down the center of the back portion and separate the two halves. Separate each piece at the bone joint by slightly breaking them apart and then finishing the cut with your knife.

Strawberries are a bargain right now! One of the favorite fruits of all time; they are on sale regularly at this point. The previous recipe for Simply Sweetened Strawberries is great for a cheesecake, an angel food cake or a pound cake topping or on their own with some whipped cream. However, it’s nice to have some other options when this wonderful fruit is such a bargain. Combining strawberries and spinach has become a new classic. This salad goes together quickly and easily and the flavors blend beautifully. This salad is delicious with or without feta cheese, depending on your preference.

2 – 6 ounce bags baby spinach
1   pound strawberries, sliced
1/2  cup pecan pieces, toasted*
4  ounces of crumbled feta cheese
Raspberry Vinaigrette or your favorite Balsamic Vinaigrette
salt and pepper to taste

Drizzle with vinaigrette and toss until well blended. Season to taste with salt and pepper. Place on serving platter. Sprinkle with feta cheese crumbles just before serving. Makes 6-8 Servings. Enjoy!

*Toasting Pecans: While many consumers feel that raw nuts have health benefits, I feel that toasting nuts allows for more flavor and crispness. It is a simple process and can be done in a regular oven or a toaster oven. They will become aromatic just as they are finishing. Be sure to set a timer as those few minutes go by quickly. (In other words, I’ve burned a few batches.) Preheat regular oven or toaster oven to 350 F. Place pecans in a single layer on a baking sheet. In regular oven, toast for 3-5 minutes, stirring once. In a toaster oven, toast for 2-3 minutes, stirring once or until lightly browned aromatic.