Corn Salsa

 Corn Salsa

from Wendy Cameron

1 can black eyed peas, drained

1 can white corn, drained

2-4 green onions, chopped

5 med. tomatoes, seeded and chopped

1 avocado, chopped

1/2 bunch cilantro, chopped

1 pkg. Good Seasons Italian dressing, mixed as directed

Combine all ingredients and refrigerate at least 2 hours. Serve with tortilla chips.

 

Wesley’s Spaghetti

1lb noodles, cooked 9 minutes

3 tsp oil (separated)

1 T diced garlic (jar) or two cloves

1 red onion, sliced in twelfths so they are tall

2-3 Roma tomatoes sliced in eighths

Spaghetti sauce 24oz can

ground turkey or 5 meatballs or scrambled tofu

Boil water for noodles. Cook for 9 minutes.

-Sauté garlic until golden in oil in tsp oil

-add onions, another tsp oil, and cook until fragrant. Add some salt.

-When onions are half cooked: add another tsp oil and tomatoes, cook until they are soft.

-add pasta sauce to vegetables and heat it up

Serve with French bread, Greek salad. Serves 8ish.