Monday, February 21, 2011


Hey, hope everyone had a great weekend. We had beautiful weather Friday and Saturday then woke up to sleet Sunday morning. Prayed for warm weather in church! This weeks recipes are side salads that compliment any dinner entre'. Enjoy!

INGREDIENTS:  couscous
LeSueur sweet peas (drained)
Italian dressing
3/4 cup finely shredded cheddar cheese
1/2 cup chopped pecans or walnuts

Cook Couscous per pkg. directions for the amount of servings needed. I use 2 servings of couscous for the following. Add ingredients as needed per servings. Let cool. In a large bowl whisk 1/2 cup mayonnaise with 2-3 tablespoons of Italian Dressing. Mix well. Add drained sweet peas, shredded cheddar cheese and cooled couscous. Mix well and fold in pecans or walnuts. Serve in a decorative bowl or on bib lettuce if entertaining.

TWIST:  Make the night before and refrigerate. Delicious and healthy lunch for work the next day. I love it cold.

TOMORROW:  "Spinach w/ Mandarin Oranges"

DESIGN TIP:  Had an email from my tip on kitchen backsplash. Friend needed extra lighting while prepping food and cannot afford the cost of under cabinet lighting. Ahh...know the pain. We live in an older home and are on an extreme budget for upgrading certain areas. You can get the self-mounting under cabinet lighting pucks at your local hardware store. As a designer, I went the other kitchen is vintage so I have a small scaled lamp on my prep counter. It's accessorized with wrought iron fleur-d'leis, looks trendy yet produced that extra "task lighting" I needed. As always, consult a professional on a electrical desision. Hope this helps.

Email Cat @ for Design q's
Mark: for New Construction/Remodeling q's
George: for Realtor/Construction q's

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~Sending you thanks and blessings from my home to yours