Check out all my recipes below!

We're not much on lunch at our house, but I thought this would be the place to add some of our favorite salad and soup recipes. I can eat a salad at most anytime of the day and make a meal of one at dinner time. Hope you enjoy these as much as we do!

More recipes on this page:

Snap Pea and Marinated Mushroom Salad

Creamy Broccoli & Cauliflower Salad

Orchard Salad

Cheese - Stuffed Peppers

Chinese Noodle Salad

Cream Coleslaw

Green Bean, Cheese & Olive Salad

Cucumber Fruit Salad

Butternut Squash Soup

Sausage & Vegetable Chowder

Skinny Soup

Corn & Potato Chowder

Caramel Apple Salad

Asparagus-Pasta Salad

Hot Fruit Salad

Tortilla Soup

Apricot Salad

Corn, Tomato & Basil Salad

Frozen Fruit Salads

Three-Bean Chili Chowder

Broccoli Salad

Tex-Mex Deviled Eggs

Snap Pea and Marinated Mushroom Salad

1/2 c. olive oil
1/4 c. canola oil
6 tbls. white-wine vinegar
1? tsp. coarse salt (no substitute here!)
1 tsp. fresh ground pepper
9 oz. mushrooms, sliced 1/4" thick
8 c. sugar snap peas (about 1 lb.)

Mix oils, vinegar, salt and pepper in a medium bowl. Add the sliced mushrooms, toss to coat and marinate, covered, several hours or overnight.

Bring large pot of water to boil. Add peas and cook for 2 minutes. Drain the peas and immediately add them to cold water to stop the cooking. Drain well.

Drain the mushrooms but save 1 tablespoon of the marinade. Toss the mushrooms, peas and reserved marinade together. Sprinkle a little coarse salt on the top just before serving. Can be served immediately or even better if it is made the day before!

Creamy Broccoli & Cauliflower Salad

1 c. mayonnaise
8 oz. sour cream
1/2 tsp. dried parsley
1/2 tsp. dried dill
1/2 tsp. onion salt
1/2 tsp. seasoned salt
1 head cauliflower, washed and cut into florets
1 bunch broccoli, washed and cut into florets
2 hard boiled eggs, chopped
10 ripe olives, sliced (more or less depending on preference)
1 2-oz. jar pimentos, chopped

To make the dressing, combine the first 6 ingredients and mix well. In large bowl, mix the rest of the ingredients. Add dressing and gently mix together. Refrigerate overnight. Should serve about 10-12. Keeps well for several days.

Orchard Salad



1 large head Romaine
4 oz. grated Swiss cheese
1 c. sliced almonds
(I used smoked slice almonds)
1/3 c. dried cranberries
1 c. diced apple
1 c. diced pear.

Wash, dry and tear Romaine into bite-size pieces. Toss with other ingredients.

1/2 c. sugar
1/3 c. lemon juice
? tsp. onion powder
1 tsp. dijon mustard
1/2 tsp. salt
2/3 c. salad oil
1 tbls. poppyseeds

Put all ingredients in blender and blend for 2-3 minutes or until dressing is emulsified. Right before serving, toss salad with dressing.
Serves about 8.
Cheese - Stuffed Peppers
(The sweet pickle relish makes this dish!!)

1 8-oz. pkg. cream cheese, softened
2 tbls. milk
2 4-oz pkgs. shredded Cheddar cheese (2 cups)
1/4 c. sweet pickle relish, drained
1 tsp. worcestershire sauce
1/2 tsp. salt
4 medium green peppers, seeded and halved lengthwise.

Beat the cream cheese and milk together until smooth; then beat in rest of ingredients. Press cheese mixture firmly into green pepper halves. Cover and refrigerate. Just before serving, with sharp knife, cut each stuffed pepper half into fourths.


1 large head bok choi (found in produce department)
4 oz. sliced almonds (1/2 cup)
2 Tbls. sugar
1/2 c. salad oil
1/2 c. sugar
1/4 c. vinegar
2 Tbls soy sauce
2 packages ramen noodles (discard seasoning pack)

Separate and wash bok choi and let drain well. In the meantime, put sliced almonds and 2 Tbls. sugar in small pan and heat on medium high, stirring constantly, until sugar melts and browns. Immediately turn out sugared almonds on piece of wax paper or foilñspreading as best you can. Let cool and then break them apart. Slice bok choi lengthwise into strips using leaves and stems. Then slice across as you would celery. Put in large bowl. Mix together oil, 1/2 cup sugar, vinegar and soy sauce, stirring until sugar is dissolved. Pour over bok choi and mix well. While noodles are still in package, break them into small pieces. Discard flavor packet and pour noodles into salad; mix well. When ready to serve, add sugared almonds. Delicious! This salad will keep for days in the refrigerator.

Caramel Apple Salad
(Especially good in the fall)

1 small pkg. instant butterscotch pudding
8 oz. carton frozen whipped topping, thawed
8 oz. can crushed pineapple with juice
1 c. mini marshmallows
3 c. chopped apples, with peelings
1 c. dry roasted peanuts (optional)

In a large bowl, mix together the dry pudding, whipped topping, pineapple and juice until well blended. Stir in the apples, marshmallows and peanuts until thoroughly mixed. Refrigerate 1-2 hours before serving. Serves 8.

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Asparagus-Pasta Salad
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1 lb. orzo
2 lbs. asparagus
1 pint cherry or grape tomatoes, halved
2 cans black olives, halved
3/4 c. olive oil
1/4 c. red wine vinegar
2 tsp. salt

Cook and drain orzo and immediately pour olive oil on it and mix. Steam asparagus briefly and quickly put in ice water; cut in 1 inch pieces; add to orzo. Mix rest of ingredients together and add to orzo and asparagus. (This is a delicious salad to serve for company!)
Hot Fruit Salad

1 large pkg. vanilla pudding (NOT instant)
1 can pineapple tidbits
1 can mandarin oranges
1 jar maraschino cherries
several bananas

Drain juice (saving pineapple juice) from all fruits and mix together. Do not add bananas yet. To pineapple juice and add water to make 3 cups. Mix pudding and pineapple juice together and cook until thickened. Add to fruit. Stir in bananas and serve.

Tortilla Soup

(Makes 16-20 generous servings)

3 lbs. ground turkey
1-2 tsp. cumin
1/2 envelope Taco season mix
2 medium onions (or 1 large)
1 bulb garlic
1 bunch celery
8 oz. chopped black olives
4 oz. chopped mild green chilies
16 oz. can refried beans
2 cans (14 1/2 oz.) cut up tomatoes
4 cans (14 1/2 oz.) chicken broth
14 oz. can creamed corn
16 oz. frozen corn

Brown turkey very well. Add taco seasoning and cumin. Chop garlic, onions, celery and saute until tender-crisp. Add to turkey along with rest of ingredients. Heat through. Simmer 2 hours or longer, if using a crock pot. Taste for added seasonings. Serve with the soup: chopped cilantro, grated cheese and corn or tortilla chips–to sprinkle on top.

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1 large head cabbage
2 c. sour cream
1 1/4 c. sugar
1/2 c. vinegar
salt and pepper

Shred cabbage fine. (I chop it coarsely and then put it in a food processor to get a fine cut - but watch it carefully!). Combine remaining ingredients; pour over cabbage and mix well. Refrigerate several hours to flavor.

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2 lbs. young green beans
1 tsp. mustard
2 tsp. dijon mustard
4 tsp. red wine vinegar
5 Tbls. cooking oil
3/4 c. calamata or black olives
1/2 c. grated Parmesan cheese

In large bowl, mix the two mustards, vinegar and oil. In large pan, bring several quarts of salted water to boil; add beans and cook just until doneñmaybe 2-3 minutes. Do not overcook them! Drain well; quickly toss them in vinegar and oil dressing. Sprinkle with cheese and season with salt and pepper to taste. Add olives, mixing all well. Makes 6 servings.

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1 medium cucumber, peeled, seeded and diced
1 medium tart apple, chopped
1 c. halved seedless green grapes
1 c. halved seedless red grapes
1/2 c. sour cream
1 Tbls. sugar

In bowl, combine the cucumber, apple and grapes. In separate bowl mix sour cream and sugar until sugar is dissolved. Pour over cucumber mixture and stir to coat. Makes 6 servings.

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2 medium butternut squash (about 3 lbs.)
1 medium onion, chopped
3 c. chicken broth
1 c. apple juice
4 c. half & half (I use fat free)
1 tsp. chicken bouillon
1 tsp. curry

Cut squash in half; remove seeds. Place halves, cut side down on greased baking pan. Bake uncovered one hour. Let cool then scrape out pulp. In the meantime, cook onion in small amount oil until soft. Place squash and onion in blender or food processor until smooth. In large pot, add pureed squash and rest of ingredients. Cook, uncovered over low heat until mixture is heated through, stirring occasionally. Makes about 11 cups of soup.

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1 lb. Italian sweet sausage, sliced into 1-inch pieces
1 (1 lb.) can kidney beans, drained
1 1/2 c. drained canned tomatoes, chopped
1 onion, chopped
1 bay leaf
1 garlic clove, minced
1/4 tsp each thyme, basil and oregano
1 potato, peeled and diced
1 carrot, sliced thin
1 c. sliced zucchini

In large pot, brown sausage, stirring so it browns evenly. Pour off any fat and add 2 cups water and rest of ingredients except zucchini. Season with salt and pepper to taste. Bring the liquid to a boil and simmer mixture, covered, stirring occasionally for 30 minutes. Stir in the zucchini, simmer chowder for 5 more minutes; discard bay leaf. Makes about 8 cups or 6 - 8 servings.

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1 large can tomatoes
1 lb. carrots, sliced
3 stalks celery, sliced
2 cups green beans, fresh or canned
1 small head cabbage, coarsely chopped

Mix all ingredients in large pot; add enough water to come to top of vegetables. Season with salt and pepper to taste and simmer with lid on until vegetables are cooked. This flavors as it sits. Delicious served with crusty bread.

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2 Tbls. butter or margarine
1 large onion, chopped
1 rib celery, chopped
5 1/2 c. chicken broth
2 large potatoes, diced
1 1/2 c. frozen corn
salt, to taste
1 c. half and half (I use fat free)
3 Tbls flour

Cook onion and celery in margarine until soft. Add chicken broth, potatoes, corn and salt, to taste. Simmer until potatoes are done. Mix together half & half and flour and slowly add to mixture, stirring until it is slightly thickened. Simmer another 8 minutes. Garnish with pepper, dill or parsley.

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(Not too sweet or tart...just right)

1 large box apricot jello
1 c. hot water
2 c. apricot juice/nectar
1 large can apricots, slightly chopped

Dissolve jello in hot water. If apricots seem extra firm, chop them in blender first. Mix all ingredients in mixer. Pour into mold or bowl, and refrigerate until firm.

2 tbls. olive oil
1 tbls. garlic, chopped
3 c. white corn (16 oz. bag), thawed
1/2 c. (packed) thinly slice fresh basil
5 plum tomatoes, chopped
3 tbls. balsamic vinegar
1/2 tsp. salt
1 tsp. pepper

Heat 1 tablespoon of oil and saute garlic 1 minute. Add the corn; saute until cooked through, about 5 minutes. Add half of the basil. Transfer the corn mixture to a large bowl; cool slightly, stirring occasionally. Stir in tomatoes, vinegar, oil and basil. Season with salt and pepper. Cover and chill 3 hours or overnight. Serves 6.

1 jar (6 oz.) Maraschino cherries, drained
1 c. sour cream
1- 3 oz. pkg. cream cheese, softened
1 tsp. vanilla
2- 8 oz. cans crushed pineapple, well drained
2 bananas, sliced
1/2 c. chopped pecans
1/2 c. whipping cream
1/2 c. confectioners sugar

Quarter cherries; drain on a paper towel and pat dry. In medium bowl, beat sour cream, cream cheese and vanilla until fluffy. Stir in cherries, pineapple, bananas and pecans. In a small bowl, beat whipping cream until foamy. Gradually sift confectioners sugar over cream, beating until soft peaks form. Fold into fruit mixture. Spoon into paper-lined muffin cups. Freeze uncovered 1 1/2 hours or until firm. Cover and return to freezer. To serve, let salads thaw at room temperature about an hour before serving.

Makes about 15 servings.

1 large onion, chopped (about 1 1/2c.)
2 tbls. vegetable oil
1 green pepper, chopped
1 (15 1/2 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can each pinto and black beans, drained
2 (14 1/2 oz) cans stewed tomatoes
1 c. chicken broth or stock
3/4 to 1 c. picante sauce
1 tsp. cumin
1/2 tsp. salt

Cook onion in oil in large sauce pan until tender, but not brown. Add remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes. Ladle into soup bowls. Serve with shredded cheddar or Monterey Jack cheese. Makes about 10 cups soup.

2 bunches broccoli, chopped
12 slices bacon, cooked and crumbled
1/2 c. raisins
1 c. shredded cheese
1 c. mayonnaise
2 tsp. vinegar
1/2 c. sugar

In large bowl, mix broccoli, bacon, cheese and raisins together. In separate bowl, mix the mayo, vinegar and sugar; pour over broccoli mixture and gently stir. Better if it sits several hours or over night.

6 hard-cooked eggs, peeled
1 tbls. fresh cilantro or parsley, chopped
1 small serrano or jalapeno pepper, seeded, finely chopped
1/4 c. mayonnaise
1 tsp. mustard
1/4 c. shredded cheddar cheese
chili powder

Cut eggs in half and remove yolks. In small bowl, mash yolks; add next 4 ingredients and mix well. Spoon about 1 tablespoon yolk mixture into each egg half. Top each with cheese; sprinkle with chili powder. Cover; store in refrigerator.