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April 2009
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July 2009

Recipe: Strawberry Almond Awesome Salad thing

Geez, it seems like I post only recipes these days!  But I keep running across all these winners, and just have to share.  I give - I'm a giver.

The recipe I'm sharing today was triggered by my husband.  I tweeted about it:


And when it showed up in my Facebook status, the requests for the recipe came flooding in.  (Okay, not FLOODING - but at least three people asked.  THREE.)

One of my close personal friend's served this at a recent girlfriends-scrapbook retreat, and we all completely swooned over it.  I don't know that I've ever swooned over a salad, but this one is really good. Tangy, and creamy, and crunchy, and just so fresh tasting.  My husband requested it to serve to his friends at a LAN (local area network - computer gaming) party, so you know it's passed the most rigorous taste test around.

My friend got the recipe from another scrapbooking friend, but it wasn't so much of a recipe, as a list of ingredients:

Spinach salad mix
sliced strawberries
feta cheese
Ranch flavor sliced almonds
Homestyle blush wine Viniagrette dressing by Brianna's (has strawberry on label)

Basically you just mix everything together "to taste".

Fortunately, I found a 'real' recipe that looks like it should create the same result.

Strawberry and Feta Salad (aka Strawberry Almond Awesome Salad thing)

In a large bowl, mix the greens, strawberries, feta cheese, and almonds. Toss with the vinaigrette salad dressing to serve.


Recipe: Mushroom-Topped Pork Chops

My family really likes this recipe, but I don't make it that often because of the chopping/prep and cook time (when I get home about 6:45pm, a 40-min bake time is just too long for my hungry savages!) But since I had the day off for Memorial Day, I decided to pull out this recipe.  Smells SO good!

Pork Chop Dinner by VirtualErn at flickr Mushroom-Topped Pork Chops

POINTS® Value: 5
Servings: 4


  • 4 lean boneless pork chops
  • 2 tsp olive oil
  • 2 cups mushrooms, sliced
  • 1 tbsp dried parsley
  • 1/3 cup red onions, finely chopped
  • 1 egg
  • 1 tsp table salt 
  • 1/4 tsp black pepper
  • 2 tbsp low-fat shredded cheddar cheese


  1. Preheat oven to 350.
  2. Brown chops on both sides. Place in casserole dish.
  3. Saute mushrooms in oil. Cool slightly.
  4. Mix mushrooms, parsley, onion, egg, salt & pepper. Place on top of chops.
  5. Bake at 350 deg. for 30 min.
  6. Remove from oven; springle with cheese.
  7. Return to oven for 10 more minutes, or until done.

Photo credit: VirtualErn