Tag Archives: Cooking

Simple Eating – Ranch Tuna

Another lovely lady shared this recipe with me on Facebook when I asked for simple, easy recipes using limited ingredients.

Ranch Tuna

by Elisa Fisher


– 1 can tuna, drained

– 1/2 block of cream cheese, softened

– 1 packet of dry ranch seasoning

Mix well.

Serve with crackers, or butter some bread and put some of the tuna mix inside, and grill it like a grilled cheese. You can even add some lettuce, onions, tomatoes, and/or extra cheese.


Copyright © Elisha Fisher 2020

Simple Eating – Stir Fry Sauce

We’ve been eating a lot of stir fry and rice lately. I went online to look up how to make my own sauce and found some simple and easy recipes. I modified what I found and since it’s easy to make and delicious, I’m sharing it with you!


Bec’s Stir Fry Sauce

by Rebecca Besser


1/4 cup water

3 Tbsp soy sauce

2 Tbsp corn starch

2 cloves of garlic, minced

1 Tbsp honey


Mix well and add to stir fry during the last minute of cooking. Stir well. The longer you cook it the thicker it gets.

*Enough for 1 pound of meat and 3-4 cups veggies.

*The honey makes the sauce less salty. Can be left out if desired.

Note: You don’t need a wok to make stir fry. Just half-cook your meat in a large skillet and then add in fresh or frozen vegetables (usually three to four different vegetables) and cook until  vegetables are warmed through. Add sauce (recipe above), stir in, cook for a couple minutes, and serve over rice.


Copyright © Rebecca Besser 2020

Simple Eating – Great Depression Cooking

When I asked for easy recipes with simple ingredients on Facebook to share with you, someone shared this link with me. I haven’t gotten to explore this YouTube channel as much as I’d like, but you might find it worth checking out. During The  Great Depression things were much tighter than they are now and people survived it. There are so many things we can learn from the past…we shouldn’t lose that knowledge.

Great Depression Cooking by Carla

Simple Eating – Fresh Salsa

This is a recipe that can be changed every which way to accommodate any preferred taste, but it’s also great straight forward. I’ve used it for chili, chips and salsa, tacos, and even lettuce wraps. You can put it on almost anything for any meal to add flavor with fresh veggies! It’s also cheap and easy to make. I guarantee you’ll make it time and again.


Fresh Salsa

by Rebecca Besser



3 large tomatoes

1 medium to large onion

2 jalapenos

1 tsp salt



Dice tomatoes. Finely dice onions and jalapeno peppers (remove veins (the pith) and seeds if you don’t want the heat from the jalapenos).

Add salt to taste (you don’t have to use it all–add in half and see if it’s enough, and add additional if/as needed).

Mix well until combined.

It should look like this:


Optional ingredients:

You can add a can of drained corn, black beans, and/or black eyed peas.

You can add lime juice if you want more acid.

You can add a tablespoon or two into smashed avocados, lime juice, and cilantro (if you like it) and wham you have guacamole!

You can use different peppers–poblano peppers or even bell peppers–instead of jalapenos.

You can use frozen or canned jalapenos if that’s what you have.


Best if eaten within a week.


Copyright © Rebecca Besser 2020

Simple Eating – Build A Mountain

Kim Curley is a a wonderful woman and one of my closest friends. She was also one of the first to step up to share recipes when I expressed my idea for this section of my blog on Facebook.

Build A Mountain

By Kim Curley



Canned Tuna mixed with mayonnaise (like you’re making tuna salad, except don’t add pickle relish or anything else to the mix)

Mashed potatoes



Make sure your canned tuna and mayo are pre-mixed first and set aside. You can even do this earlier and let it sit in the fridge.

Cook enough mashed potatoes according to instructions for the amount of people you’re feeding (2, 4, 6, etc.). Set aside.

Now, the building phase:

On plates or bowls, shred or tear your lettuce into bite size portions. Place mashed potatoes on top of lettuce, followed by tuna mixture.

You’ve built your mountain!

If you want, you can stir the mixture all together, or you can eat it as layered.

Extras: add a little extra butter, salt and pepper to taste.

To really spice it up, if you’ve got a little Tabasco, a few drops-not a lot!-might make it taste better for some folks.

We’ve used this numerous times when we’re down to nothing in the pantry, as well as an inexpensive, but filling meal when the purse strings need to be tightened! Enjoy!

Copyright © Kim Curley 2020

Simple Eating – Crock Pot Chicken And Dumplings

Gwen Wells is a lovely woman that I know IRL. When I posted online about starting a simple recipe section on my blog to help people eat better with what they have available, she was one of the first to step up to share a recipe. I hope you enjoy it!

Crock Pot Chicken And Dumplings

by Gwen Wells


4 chicken breasts (frozen or thawed)

1 can cream of mushroom soup

1 can cream of chicken soup

salt, pepper, oregano to taste

2 Tbsp butter

onion (chopped)

2 cups chicken broth (or 2 chicken bouillon cubes and 2 c water)

2 tubes refrigerator biscuits (to be used at the end of cooking)




Put chicken breasts in crock pot.


Mix remaining ingredients (except biscuits) together and pour over chicken.  Cook on low for 6-8 hours.  When the chicken is cooked, take 2 forks and shred chicken in the crock pot.


One hour before eating, cut biscuits into quarters and drop into crock pot mixture and stir.  Cook one additional hour.  Serve.



You could use canned chicken, or thighs etc. You’d just have to debone after cooking.


Gwen says this recipe’s leftovers are even better than fresh, so don’t throw any away!

Copyright © Gwen Wells 2020

Simple Eating – Marinades


by Chris Redding


This is adapted from a workshop I teach called Cooking on a Deadline.

Right now it could be called: Cooking During the Apocalypse or When Every Night is an Episode of Chopped.

This blog post will focus on marinades. They are an easy way to flavor your meat. When you’ve marinated something you can then grill it, broil it or sauté it. Your choice.

The marinades I use have several basic components. You will probably have these in your kitchen so you can keep social distancing or for introverts, Tuesday.

Start with an oil, but I don’t use too much and if you have to watch your fat this is the part you can skip. The next is an acid. Most of the time I use vinegar which was on my list of kitchen must haves. I like to keep a variety of vinegars in the house. They don’t go bad and can be used for many things. Lemons and limes work also. Lemon juice in that plastic lemon will work also. No need to be too proud during this crazy time.  Acids help break down the meat making it tender.

Next there are herbs and/or spices. You can do ANYTHING here. Choose whatever combination you like or whatever you have in the cupboard. Pull out that bottle of rubbed sage you only use at Thanksgiving. Someone sent you Hawaiian sea salt or Sel de Mar from France, put it in there. The sky, or your cabinet, is the limit.

For an extra kick, tabasco sauces which I think I need to add to my kitchen must haves. Or Dijon mustard works also. Hey, at this point, salad dressing works, too. There are no marinade police so do what you want.

Using this formula, you can make any kind of marinade. I usually make these a day ahead or that morning. Beef and pork can be marinated for a while. Chicken or fish don’t need as much time.

Let’s try one:

Oil, olive oil is best and extra virgin has the most flavor, but any will do.

Acid, we’ll use balsamic vinegar this time. White vinegar works if that is all you have.

Herbs/spices, this time of year I have fresh basil, so that gets cut up and put in along with salt and pepper and maybe even some fresh chives. Sadly right now unless you planned for it, you won’t have those. Stick whatever dried stuff you have in there, but rub it between your well-washed hands to bring out the esters.

If you want it a little spicy, but some chipotle tabasco sauce in it.

Easy, peasy. Now put your meat in a gallon-sized Ziploc bag. Pour the marinade over it. Zip it, then rub the marinade into the meat. Put it in your fridge and it will be ready to go that evening or the next evening. Voila!

Note: You can marinate fresh vegetables too, for some extra flavor!

Chris Redding writes paranormal romance mostly involving gargoyles. There is often at least one of them who loves to cook. She graduated from Penn State with a degree in journalism. She is a ghostwriter, developmental editor and writing coach. www.chrisreddingauthor.com  or email, chrisreddingauthor@yahoo.com

Copyright © Chris Redding 2020