1.Dole Sunrise Smoothie


2 cup pineapple juice

1 cup vanilla yogurt

1 cup frozen strawberries partially thawed

2 ripe bananas

Combine juice, yogurt, strawberries, and bananas in a blender.  Cover until smooth. Makes 4 servings.

I usually make this recipe for a quick breakfast meal. I like the smoothie for breakfast in the summer because it’s nice and refreshing.

2. Pasta Primavera with Shrimp

1 ½ cups of baby carrots trimmed 2 cups of sugar snap peas (7 oz)

3 cups (8 oz) of penne pasta 1 tbsp olive oil

32 medium fresh or thawed peeled shrimp 1/4 tsp salt

1/4 tsp ground pepper 2 cloves garlic minced

1/4 cup chicken broth 1/3 whipping cream

1 Tbsp lemon juice 1/3 cup parsley

1/4 cup grated parm cheese

Bring quarts of water to a boil in a large pot.  Add the carrots and let simmer for 2 minutes. Add the peas and simmer another minute.  Use a slotted spoon to transfer the veg to a bowl. Now cook the pasta in the water according to the package directions.  Drain the pasta well. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook them for 2 minutes.  Add the carrots, peas, salt, pepper, and garlic and continue cooking for another minute, stirring often. Stir in the chicken broth, scraping the pan to loosen any browned bits.  Then stir in the cream and lemon juice and cook for one minute. Add the pasta and grated cheese, stirring well to coat. Remove the pan from the heat and stir in the parsley. Serve the pasta warm.  Makes 4 to 6 servings.

3.Summertime Pasta Salad


In a large pot of boiling salted water, cook the pasta until al dente.  Drain and transfer to a baking sheet to cool to room temp about 10 minutes.  Meanwhile in bowl toss bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil, and vinegar. Add cooked chicken amount depends on your preference.  Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt, and pepper.

4. Spinach, Chicken, Bacon, Strawberry Salad


Toss spinach in a balsamic vinegarette dressing. This is all by taste and I don’t use measurements for this, it’s all by eye.  I then add rotisserie chicken, crumbled bacon, strawberries and toss with walnuts on top. It makes a great dinner on those hot nights. If you have a meat lover add more chicken.  On my husband’s plate, I put twice the chicken on his plate because he is a meat lover.

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Until next time …….. Ciao Lisa