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Mama’s Cucumber Avocado Salad

Ingredients:
1 cucumber, peeled and thinly sliced
1 small red onion, thinly sliced
1/3 cup fresh dill, chopped
1 clove garlic, quarter
2 tablespoons splendid
1 teaspoon salt
1 ripe avocado-peeled, pitted and chopped
¼ cup red wine vinegar

Directions:
1. Place the cucumber, onion, dill, garlic, sugar, and salt in a mixing bowl, and toss. Refrigerate for 20 minutes.
2. Gently toss the avocado with the cucumber mixture. Refrigerate mixture 10 minutes more. Remove from the
refrigerator, and drain. Remove and discard garlic. Toss the cucumber mixture again with the red wine vinegar.

Makes 4 servings

Amanda’s Apple Avocado Salad with Tangerine Dressing

Ingredients:
1 (10 ounce) package baby greens
¼ cup chopped red onion
1/3 cup crumbled blue cheese
2 teaspoons lemon zest
1 apple – peeled, cored and sliced
1 avocado – peeled, pitted and diced
4 mandarin oranges, juiced
½ lemon, juiced
½ teaspoon lemon zest
1 clove garlic, minced
2 tablespoons olive oil
Salt to taste

Directions:
1. In a large bowl, toss together the baby greens, red onion, blue cheese, and lemon zest. Mix in the apple and
avocado just before serving.
2. In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil and salt. Drizzle
over the salad as desired.

Makes 10 servings

Sandie’s Simply Awesome Lemon Pepper Pork Chops

Ingredients:
4 pork chops
1 tablespoon lemon pepper
Pam (cooking spray)
8 tablespoons olive oil
4 teaspoons Worcestershire sauce

Directions:
1. Preheat oven to 400 degrees F (200 degrees C)
2. Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of
each chop with the lemon pepper.
3. Spray each piece of tin foil with Pam and add 1 tablespoon of olive oil in the middle of each square of tin foil.
Put the peppered chops on top of the oil. Spray each chop with Pam and add 1 tablespoon olive oil on top of each
chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle
rack of oven. Bake for 35 minutes.

Additional instructions:
You may substitute turkey chops for pork chops.

Makes 4 servings

Sally’s Sage Pork Chops

Ingredients:
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
Pam (cooking spray)
1 cup water
2 cubes beef bouillon

Directions:
1. Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Spray the bottom of
a large skillet and sauté the chops for 5 minutes per side, or until well browned.
2. Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until
bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Additional information:
You may substitute regular pork chops for turkey chops

Makes 6 servings

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