You’ll need:
1 can of water packed tuna, the little one
Old Bay Spice®
Hot Hungarian Paprika®
Granulated Garlic
Mrs. Dash®
Black Pepper
Miracle Whip Lite®
Vlasic Kosher Dill Spears®, diced
Crisp Red Lettuce leaf
3 Sliced Tomatoes with black pepper
8 oz cooled water

Open a can of water packed tuna drain a little (you want some moisture in your tuna)
Add the rest of the ingredients, toss well, place sliced tomatoes on top of your salad and serve chilled on a crisp red lettuce leaf, sit down, eat and enjoy! Wait a while (at least 20 minutes) then drink the water after your meal meets your digestive system.

Have an Apple Today… a Gala, a Macintosh, a Granny Smith, Somebody’ Apple

Tender juicy chicken

Grilled Tilapia, Great Northern White Beans and Smoked Turkey with Grape Tomatoes & Leeks, nestled over Fresh sautéed spinach.

You’ll need:
4 pieces of Tilapia fish, seasoned to taste, or blackened spice
1 stick I can’t Believe It’s Not Butter® melted
Garlic, crushed
Old Bay Spice® No salt
1 lb of Great Northern White Beans
Smoked Turkey (wings, legs, butts whatever you like)
Leeks, chopped fresh
Grape Tomatoes, sliced
Fresh Spinach, steamed

Prepare beans according to package directions or cheat and use them in the can. Boil the smoked turkey meat until it falls off the bone, cool and chop fine add smoked meat, 1 large can of Swanson Chicken Broth® to beans, simmer until tender add leeks and tomatoes. Simmer until beans are tender and juicy.

Season fish and make ready for grilling. I use indoors the George Forman Lean Mean Grilling Machine® (because it works so well on grilling) heat that baby up to 400 degrees, while it’s getting hot, pat dry your fish, dredge your fish in melted ”I can’t Believe It’s Not Butter® coat well with spices and grill for 6-8 minutes. While that’s working on the G Foreman, steam the fresh spinach until it’s a bright green, remove from heat so its does not get over cooked. Now for the pretty part…
Place the steamed spinach first on a hot plate, add the white beans and top it with that moist grilled flavor kissed Tilapia and you are in for some good eating! I told you this would be good…Try it! The let me know how it turned out.

What you'll need: Salmon plank, Blackened spices, I Can't Believe its not Butter, George Forman Grill (If you don't have one get three) I have six of them!

Ingredients:
Mixed Greens
Sliced Tomatoes
Sliced Cucumbers
Pecan Glaze:
1/2c. chopped pecans,
1/2c. brown sugar
I can't Believe its not Butter
Heat the GFG til very hot
Melt 1/2 c. of butter
Pat dry the skinless salmon and drag in the butter, sprinkle generously on both sides with a blackened spices (pick one you like).

Place on the George Forman put the lid down and start your salad, you can hook that up. Be creative. Sprinkle with Mrs.Dash (my secretingredient). Chill. Start the pecan glaze. heat the butter brown sugar and chopped nuts until butter melts and sugars liquifies, keep warm, {if it cools you have candy}.

Once salmon is done remove from the grill take the drippings and drizzle over salad. Put greens on a chilled plate, place a slice of the salmon plank add the pecan glaze your favorite salad dressing which you really don't need because this salad has its own flava!

Don't eat the whole thing... Share the Love!

A whole new meaning to "eat my cherries" - that's all that needs to be said about that.

Mother Love's favorite holiday, or any day, sweet potato pie is made with sheer LOVE and joy! You can make it in no time and you can even cheat a little with store-bought pie crust. Or, you could drop on in for a slice - if you knew where I live.

My brother-friend Joe flies in from North Carolina during Thanksgiving just to make this splendiferous cobbler - with blueberries and blackberries. And it is really good with an eggwash cinnimmon-sprinkled top. He makes it good - Mother Love makes it better and sugar free.