Recipe for Cabbage and Potato hash

making good use of leftovers

With this recipe, you can use whatever meat you choose, so I chose to use diced ham with low sodium because I had some leftover ham that I didn't want to go to waste.

Ingredients

1/2 cup chopped onion(optional)
4 cups chopped shredded cabbage slaw mix
 1 tablespoons olive oil
10 ounces low sodium ham is what I used
2 cups diced cooked potatoes
2tespoons Worcestershire sauce
pepper to taste
a pinch of salt

Directions

1. in a large skillet cook the onion, cabbage slaw mix in the olive oil until tender.
2. Stir in the meat, potatoes, Worcestershire sauce pepper and salt cook for seven minutes turning occasionally . makes 4 servings.  Enjoy!

HOW TO MAKE A FRUIT SALAD SO DARN IRRESISTABLE

 I WAS GETTING PRETTY  TIRED OF EATING THE SAME OLE FRUITS THE SAME OLD WAY SO I TRIED SOMETHING DIFFERENT AND IT WAS A HIT IT WAS SO  DELICIOUS WITH A LITTLE SPICE TO IT WHICH MADE IT ALL THE BETTER!    IT WAS SUPPOSED TO BE FOR EVERY ON IN MY FAMILY, BUT GUESS WHO ATE IT ALL UP? HA,!HA! I WON'T SAY, BUT I'M SURE YOU GUESSED IT! 

INGREDIENTS

1/2 CUP ORANGE JUICE
1/8 TEASPOON GROUND CINNAMON
DASH OF NUTMEG
1 8 OUNCE CAN PINEAPPLE CHUNKS
TWO MEDIUM ORANGES PEALED AND DICED
1 MEDIUM PEAR CORED AND SLICED
1 CUP FRESH STRAWBERRIES CUT IN HALF

DIRECTIONS

IN A MIXING BOWL, COMBINE THE UNDRAINED PINEAPPLE, ORANGE JUICE, CINNAMON, AND NUTMEG. STIR IN THE FRUIT AND REFRIGERATE IT COVERED FOR UP TO 2 HOURS. IT MAKES SIX  HALF CUP SERVINGS.
ENJOY!