I know some of these ingredients seem like you would not put them in a soup but this soup really helps!

Anti-Allergy Soup:

Boil an onion (with skin) and a clove of garlic.

Add 1/2 cup chopped leaves and diced taproots of evening primrose

After boiling for about 5 min., add a cup of nettle leaves and a cup of diced celery stalks, and boil gently for another 3 to 10 min.

Before eating, remove the onion skins and eat the soup while its still warm

Season with wine vinegar, pepper, turmeric, curry powder, or celery seed.

There is nothing like a warm bowl of homemade soup when you are sick. This is a recipe that will help you with allergies and get you back outside!

We found 3 great recipes for appetizers that you could make for memorial day!

Bean Dip:

2 15oz. cans Black beans, drained and rinsed
1 15 oz. can corn, drained
1/2 c. finely chopped red onion
1/2 c. coarsley chopped green peppers
1/4 c. finely chopped fresh cilantro
1 or 2 med. coarsley shopped tomatoes
1/2 tspn ground cumin
1/2 tspn salt
1 or 2 cloves of garlic chopped
6 tblspns olive oil
6 tblspns lime juice

Mix all ingredients in large bowl. Great with chips, in tacos or with chicken.

Hot Corn Dip:

1 (15oz.) can white corn, drained
1 (15oz.) can yellow corn, drained
1 (10oz.) can diced tomatoes with green chile, drained
1 (8oz.) pckg. cream cheese, diced softened
1/2 tspn chili powder
1/2 tspn garlic powder
chopped fresh cilantro to taste

Preheat oven to 350
In a medium baking dish, mix white corn, yellow corn, and diced tomatoes with green chili peppers, cream cheese, chili powder, garlic powder and cilantro.
Bake in the preheated oven 30 minutes or until hot and bubbly.

Black Bean Salsa:

3 (15oz.) cans black beans, drained and rinsed
1 (11oz.) can mexican style corn, drained
2 (10 oz.) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves for garnish

In a large bowl, mix together black beans, mexican style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves.
Chill in refrigerator at least 8 hours.

Enjoy these recipes with chips, in tacos or with chicken!
If you have any recipes you would like to share please send them to or share them with us by commenting.

Diabetic friendly recipes:
If you plan on eating healthier or are someone who has diabetes or know someone who has diabetes, these 3 recipes are great for you!

Chicken with Roasted Red Pepper Sauce:

1 tspn. Canola Oil
4 boneless, skinless chicken breast halves
1 tspn. salt-free grilling steak seasoning blend
1/2 tspn. ground cumin


1 tblspn. Canola Oil
1 c. roasted peppers
1 chipotle chile pepper
1/4 c. water
1 tspn. cider vinegar
1/4 c. fat-free sour cream (optional)
2 tblspns. chopped fresh cilantro

Coat large skillet with cooking spray. Add 1 tspn. canola oil and heat over medium heat. Sprinkle chicken with seasoning blend and cumin, add chicken to skillet, and cook 4 min. Turn chicken cook 3 min or until no longer pink. Remove from heat and set aside.

Meanwhile, combine sauce ingredients in a blender or food processor and puree until smooth.

Add pureed mixture to any pan residue in the skillet over med-high heat. Stir until blended, about 15 sec.

To serve, spoon sauce onto serving plate and arrange chicken over top.

Zucchini Boats:

2 med. zucchini, halved lengthwise
1 tblspn. canola oil, divided
1 c. finely chopped onions
1/2 tspn. dried oregano leaves
1/2 c. panko bread crumbs, divided
1 egg white
1/2 tspn. paprika
1/2 tspn. salt
1/8 tspn. cayenne pepper

Preheat oven to 375. Line baking sheet with foil.
Using 1 tspn. canola oil in a large skillet over med-high heat. Add chopped zucchini, onions, and oregano and cook 4 min. or until mixture begins to lightly brown, stirring frequently. Remove from heat.

Meanwhile, combine 1/4 c. bread crumbs with egg white, paprika, salt and cayenne pepper in a small bowl. Toss to blend.

Fill shells with equal amounts of squash mixture. Sprinklw with remaining bread crumbs and drizzle with 1/2 tspn. canola oil. Bake uncovered 30 min. or until golden brown.

Toffee-Pecan topped cookies:

2/3 c. white whole-wheat flour
2 tspns. baking powder
1/2 tspn. baking soda
1/4 tspn. salt
1/2 c. packed brown sugar
1/3 c. sugar
1/4 c. egg substitute
3 tblspns. canola oil
1 tspn. vanilla extract

1/4 c. (1oz.) pecan pieces
1/4 c. toffee bits

Preheat oven to 350.
Combine flour, baking powder, baking soda and salt in bowl.
Combine brown sugar, sugar, egg sub., canola oil, and vanilla in bowl. Cream together until smooth.

Reduce to low speed, gradually add flour mixture to creamed mixture, and beat until well blended. Drop mixture 2 inches apart by level tspns. onto cookie sheet. Combine nuts and toffee in a small bowl. Top each cookie with 1/2 tspn. nut mixture. Bake 7 minutes. Let stand 1 minute on the cookie sheet before removing. Cool on wire rack.

*If you have any diabetic recipes you would like to share please share them at

Easy put in your crock pot and forget Dishes:
If you plan on enjoying the much needed nice weather or do not feel like cooking on a rainy day, here are some recipes for you.

Stuffed Peppers: (makes 4 servings)

1lb. extra-lean ground beef
4 large green bell peppers, tops removed, cleaned of seeds and cored, but not cut in half
8 oz. can tomato sauce, divided
15 oz. can spanish rice
1 large onion, chopped
1/2 tspn. salt
1/4 tspn. black pepper

1. Combine all ingredients, except 1/2 can of tomato sauce.
2. Stuff green peppers full.
3. Place peppers in slow cooker. Pour remaining tomato sauce over peppers.
4. Cover. Cook on high 4 hours.

Barbecued Pork Chops: (Makes 6 servings)

4 loin pork chops, 3/4" thick, trimmed of fat
1 cup ketchup
1 cup hot water
2 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
2 tsp. brown sugar
1/2 tsp. black pepper
1/2 tsp. chili powder
1/2 tsp. paprika

1. Place pork chops in slow cooker.
2. Combine remaining ingredients. Pour over chops.
3. Cover. Cook on high 5-6 hours.
4. Cut chops in half and serve.

What to do with your hard cooked/boiled eggs:

Here are some recipes to help you get rid of those hard cooked/boiled eggs and a recipe to help you eat up the ham!

Pimiento & Cheese Deviled Eggs:

Prep/Total Time: 20 min.
6 hard boiled eggs
1/4 cup finely shredded sharp cheddar cheese
2 tablespoons mayonnaise
4 teaspoons diced pimientos, divided
2 teaspoons Dijon mustard
2 teaspoons finely chopped sweet onion
1 small garlic clove, minced
Dash each salt and pepper

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash the yolks. Add the cheese, mayonnaise, 3 teaspoons pimientos, mustard, onion, garlic, salt and pepper; mix well. Stuff or pipe into egg whites. Garnish with remaining pimientos. Refrigerate until serving.

Layered Gazpacho Salad:

Great Diabetic recipe!

Lemon-Garlic Vinaigrette:

1/2 cup Olive or Canola Oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 tspn. salt
1/4 tspn. pepper
1 clove garlic, finely chopped


1 bag Mediterranean lettuce blend
2 med. tomatoes, diced (2 cups)
2 med. cucumbers, diced (2 cups)
1 med. green bell pepper, chopped (1 cup)
1/2 cup finely chopped red onion
2 hard-cooked eggs, chopped
1 cup seasoned croutons

For dressing:
In tightly covered container, shake all vinaigrette ingredients until well blended.

For salad:
In large bowl (use glass for show), layer lettuce, tomatoes, cucumbers, bell pepper and onion. Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.

Ham and Egg Salad Sandwiches:

Great for lunch or dinner, and to use the leftover ham and eggs from Easter!

1/2 cup chopped fully cooked ham
1/2 cup chopped broccoli florets
1/2 cup chopped celery
1/2 cup mayonnaise or salad dressing
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh or 3/4 tspn. dried marjoram leaves
1/4 teaspoon onion salt
3 hard-cooked eggs, chopped lettuce leaves
8 slices herb or whole wheat bread

In medium bowl, mix all ingredients except lettuce and bread. Place lettuce leaf on bread slice, spoon egg mixture onto lettuce. Top with remaining bread.

Tips on Topping a Ham:

Great for your Easter Ham!

Brown sugar: sprinkle over ham and rub in to ham
Maple syrup: Drizzle over ham and rub in to ham
Cinnamon: sprinkle over ham and rub in to ham
Peaches, cherries, or pineapple: pick one or all and put on top of ham before cooking and the ham will pull in the juices from the fruit.

Another Tip: On deciding how big of a ham you would need to purchase for your Easter dinner here is a figure for you -
1/3 lb. per person you are planning on feeding.