Refreshing Greek Bean Salad

This is a recipe I adapted from a traditional Greek salad.

Vinaigrette:
2 Tablespoons LIME juice
2 Tablespoons Olive Oil
1/2 Teaspoon dried oregano
1/2 Teaspoon Salt
1 clove pressed garlic

Salad Body:
1 Cucumber peeled
1 Tomato
1/2 Red Onion
2 cups green beans
1/4 cup feta cheese

Combine vinaigrette ingredients in a salad bowl. Mix well. Cut veggies into bite sized pieces and toss in vinaigrette. ENJOY!!!

TIP: To keep veggies crisp(including lettuce), place salad bowl or plates in the freezer for at least 15 minutes.

Itallian Creamy Sauce with Meat and Veggies

You may have seen this on my main blog. But this is one of our family favorites.

1 stick butter (you can also try the equivalent in Olive Oil)
1 packet Italian Dressing packet
2 cloves garlic minced or pressed
2 or 3 chicken breasts cubed OR any type of seafood
8oz cream cheese
1 can cream of chicken soupbroccoli (frozen or fresh)

In a separate bowl, blend cream cheese and soup. Cook broccoli. Over medium heat, melt butter in seperate pan. Add dressing and garlic. Stir till blended well. Add meat. When meat is fully cooked, add soup mixture. Heat. Serve Hot.

Best if served over veggies and pasta.