After retiring from a busy, demanding career as a RN, and after my 5 children are grown and have their own careers and children, I realize that retirement is an ongoing journey of changes and adjustments. I will share some of my experiences and welcome others to share what makes their golden years of retirement enjoyablef and fulfilling.
Shop: www.maggiesneighborhood.etsy.com
E-mail: sewhappi23@gmail.com
Contact:
Retired Happy
P.O. Box 33
Ridgeland, MS 39158
Today I’m preparing 3 wonderful, must try recipes, sent in by Nancy and Jelica. They will be in the next cookbook- Retired Happy Cooking 2, Friends and Family.
It is hot summer time in August, so these are easy recipes to fix and have for several meals.
We are up to 170 recipes and we will cut off at 199 before the price increase from the publisher at 200. We have a great collection of recipes sent in from all across the USA and Canada and Lima, Peru.
Let us know what you all are preparing for meals during this hot summer time.
CLASSIC PEA SALAD
From Nancy
1 (16-oz.) bag frozen green peas
1 1/3 c. mayonnaise
2 T. sugar
1/2 tsp. Salt
1/2 tsp. pepper
1 small red onion, finely diced
1 c. cheddar cheese, grated
1 (2.8-oz.) bag bacon bits
Remove the frozen peas from freezer, open the bag and let thaw in a colander. In a large mixing bowl, mix together the mayonnaise, sugar, salt, and pepper with the onion, cheese and bacon bits. Mix well. Add the peas, stir well, but gently to combine. Cover and chill for at least an hour before serving.
ITALIAN ZUCCHINI BOATS
From Jelica
1 lb. Ground beef or turkey
4 large zucchini
1 yellow onion, diced
3 cloves garlic, finely diced
Salt, Italian seasoning and pepper to taste, about 1 tsp.
3 T. Olive oil
8 oz. Tomato sauce
Parmesan cheese, grated
Mozzarella cheese, shredded
Cut the zucchini lengthways and scoop out the pulp, set aside. Add the olive oil to a Dutch oven and heat. Add the onion and cook until tender. Add the meat, garlic, zucchini pulp, Italian seasoning, salt and pepper. Simmer, stirring frequently until meat is cooked and liquid has evaporated. Fill the zucchini boats, and place on an oil coated aluminum foil lined baking sheet. Spread the tomato sauce over the top of each boat. Bake at 350 degrees for 20-30 minutes until done. 5 minutes before baking is finished, sprinkle tops with mozzarella cheese and grated Parmesan cheese. Return to oven to finish baking.
FRENCH STYLE BAKED TOMATOES
From Jelica
2 large tomatoes
Olive oil
8 T. Italian style bread crumbs
Shredded mozzarella cheese
Grated Parmesan cheese
Wash and core tomatoes. Cut into equal halves horizontally.
Place on an oiled aluminum foil lined baking sheet. Drizzle olive oil over tomatoes. Spoon 2 tablespoons of breadcrumbs on top of each tomato and press gently. Drizzle with olive oil again. Bake at 350 degrees for 20-30 minutes. A few minutes before they are done, top with mozzarella cheese, then grated Parmesan cheese. Return to oven for 5-10 more minutes. Makes 4 servings. May be served with rice or potatoes and any meat or fish.
8 Comments
Carolyn, thank you so much for showing us how to make these recipes. I have never cooked much and your demonstrations inspire me to do more. Knocked myself out this week and used the stove and some pans twice! Made dog food one day and used leftover ground beef to make tortilla soup. These recipes look wonderful. Maybe the dogs wouldn't mind if I steal some of their peas? I love the shirt you're wearing today!
Mmmmm!
It all sounds so good.😊❤
Thanks for the tip to use a grapefruit spoon on the zucchini. I gave up some years ago on stuffed zucchini because I always pierced the skin. 😮
Ohboy!!!! I want all of these!!! I make pea salad, but adding the carrots sounds good!!! The zuccini boat and baked tomatoes would be delicious for a little luncheon!!! Thank you!!!💖😁
Hello Carolyn. What is the postal address to send in a recipe, please. Thanks so much!
I loved the salad till you put in all that mayo.
Carolyn, your entire lunch looks delicious! And those tomatoes.. I was having tomato envy! They look so good.🍅🍅 I hope you have a blessed weekend.
oh my all of that looked so good. thank you for cooking and sharing recipes from the new cookbook