QUICK AND EASY HAM AND TURKEY POCKETS

Lightly spray an 8X12 glass baking dish, and spread out half of a Pillsbury Crescent Big and Flakey Dinner Roll package, so that the bottom is covered.

Bake that layer at 375 degrees for 8 minutes and remove.

Then, using thin sliced deli ham and turkey, like Hormel’s, (do not used smoked meat of any kind) layer generously over the baked layer.

Then place a layer of provolone cheese over the first meat layer. Then place a second layer of meat over the cheese layer, and then another layer of cheese.

Cover the last cheese layer with the other half of the dinner rolls, making sure to completely cover the cheese, and bake again according to the full package directions.

Serve with chips and a small side of mayonnaise, Miracle Whip, or Dijon mustard for dipping!

It’s not exactly a pocket, but it taste just as good without all the extra salt!

FLANK STEAK FAJITAS

Judy and I bought a medium size flank steak at the store this week, a green bell pepper, a large Vidalia onion, a package of McCormick Fajita Mix, a jar of Paul Newman’s Salsa, and a package of high fiber tortilla wraps. That’s all we used for this meal except for some garlic powder, some salt, and pepper.

I rubbed the steak in the fajita and garlic powder, sprayed it with olive oil, and let it set for 30 minutes.

I put the marinated steak on the grill with the setting as low as it would go, and set the timer for 15 minutes. When the timer went off I flipped the steak, and reset the timer.

Over medium heat, Judy then sautéed the green pepper and the onion pieces in olive oil, with salt and pepper.

When the timer went off the second time, I brought the steak in on a cutting board and let it set for 5 minutes. Then I sliced the steak, across the grain, into very thin slices. On plates I spread out an “Ole’ Xtreme Wellness 8 Grain Tortilla Wrap”, lathered mine with Miracle Whip and hers with sour cream, spread out a line of shredded cheese, layered on strips of steak, then covered those with the sautéed peppers and onions, and dabbed on the salsa.

I sprinkled a little more salt over the center of the wrap, and folded up the bottom and wrapped over each side forming the standard wrap roll.

On the side we had a handful of “LAY'S® Kettle Cooked Reduced Fat Original Flavored Potato Chips” and an icy cold Diet Mountain Dew! It was wonderful!

After a day of mowing, blowing off the driveway, taking off a load of garbage, and spraying the yard where the concrete truck had mashed my Zoysia Grass, I was starving and this meal filled the bill!

The steak turned out very tender and required only 30 minutes cooking on low flame! When you’re in a hurry, this is a great meal to satisfy your taste buds and get you back in the game…or through a nap!

CHICKEN WITH FRUIT AND RICE

My wife Judy whipped this little ditty up the other day and no time, and it had a unique taste combination that we loved.

The most time consuming part of this meal was the shucking and pulling the whiskers off the yellow and white corn she bought. The corn-on-the-cob was wonderful with this meal. Around these parts we call them “rosin ears” (short for roasting ears)! Momma never hollered for me to run to the garden for some corn, or corn-on-the-cob, it was usually “James Paul, go pick me ‘bout six ‘rosin ears’ for supper!"

Judy first fried some chicken tenderloin, about 8 pieces, in olive oil and garlic, season with salt and pepper.

She sat the chicken aside to cool, before she chopped it all up in bite sizes, and then worked on washing, peeling, and cutting up a mango and some kiwi in to cubes and/or pieces. She then cut up some green onions (you can use shallots) and dumped it and on top of the bowl of fruit, which included a handful of washed seedless grapes.

All the while, Judy was cooking the brown rice according to the box directions. She timed this to be done when the dicing and slicing was all over.

She then dumped the chicken cubes and rice into the same skillet she used to cook the chicken in, and dumped in the bowl of mixed fruit and onions. She then blended in some low-fat plain yogurt, and about a 1/3 cup of fresh orange juice! What a combo of wonderful taste.

She then reached up and pushed start on the microwave, and start again for 6 minutes on the timer, and cooked the ‘rosin ears’ that were wrapped in wet paper towels. Yes, just 6 minutes!

This dish is best enjoyed either cool/cold or at room temperature with the hot buttered and salted corn-on-the-cob. It’s yummy and good for you!