Another Ruth Recipe for Dinner

Breakfast today utilized the leftover potatoes from last night’s dinner. I sautéed them in a little oil with more onion and bell pepper, then topped them with two fried eggs and some of my homemade salsa. I make this salsa often since it’s so easy and so tasty.

Cyndi’s Salsa



2 cloves garlic
1/2 t salt
1 small jalapeño, sliced (remove the veins and seeds if you want it milder)
1 14.5-oz. can diced tomatoes (Contadina is best)
1 t Splenda granular
1 T dried cilantro
2 green onions, sliced (including green part)

Place all ingredients except green onions in blender and whirl until garlic and jalapeño are ground up and mixture is of even consistency. Pour into serving bowl and add green onions.

After working on the computer all day re-doing my template, I made another of Ruth’s recipes for dinner. Tonight’s choice was Spinach-Stuffed Chicken Breasts. Her recipe was easy to follow, and DH’s comment was, “Boy, we’re eatin’ high-falootin’ stuff here!” He ate two servings.



It’s very low in carbs, and tastes wonderful.



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