I readily admit to being domestically challenged. It's not really that I can't cook, I just don't see the point 95% of the time when you can eat things like cheese, cereal or anything out of the garden, all of which are sitting right there ready for you and are probably considerably healthier than some kind of casserole surprise which would taste nasty the 2nd day and end up in the disposal. I have found a few things worth the effort though, and they're listed below. Enjoy.

Bruschetta

1 bag garlic toast rounds
1 container fresh mozzarella
2 ripe tomatoes
fresh basil, washed and chopped
1 bottle "Paul Newman's Own" balsamic vinaigrette

Slice up tomatoes and mozzarella about 1/4" thick. Start with toast round, and then put a slice of mozzarella, a slice of tomato and sprinkle fresh basil on top. When you've assembled a whole pan of these, shake up the Newman's Own vinaigrette, and pour it liberally over all bruschetta. Serve immediately.

Heath Bars

30 soda crackers
1 cup brown sugar
1 cup butter
1 (12 oz.) pkg. chocolate chips

Line cookie sheet with tin foil (use heavy, if possible). Lay crackers on bottom in single layer. Cook melted butter and brown sugar 5 minutes or until the brown sugar starts dissolving. Pour over crackers. Bake at 375 degrees for about 5 minutes. Pour chocolate chips over top. If they don't soften, put in oven a few seconds. Then spread. Cool. Cut or break apart. Store in refrigerator.

Herb Roasted Potatoes Poupon

1/2 cup Grey Poupon Dijon Mustard
2 Tbsp. olive oil
1 clove garlic, chopped
1/2 tsp. italian seasoning
6 medium red skin potatoes, about 2 inches wide, cut into 1/2" chunks

Put all ingredients in a big zip lock bag and shake. Put on cookie sheet. Bake at 425° for 35-40 minutes or until potatoes are fork tender, stirring occasionally.

Best Pesto ever - labor intensive, well worth it

60 small or 30 large basil leaves with stems and spines removed
1/2 tsp. coarse sea salt (or more to taste)
2 cloves of peeled garlic with green hearts removed
3 Tbsp. pine nuts
2 Tbsp. grated Pecorino Romano
2 Tbsp. Grated Parmigiano-Reggiano
1/4 cup olive oil

Using a mortar and pestle (this is key), mash 6 small basil leaves with salt. Continue to add more leaves. Halfway through add garlic. When garlic is almost incorporated add pine nuts, slowly. When the pine nuts are mashed stir in cheeses, then olive oil. Eat, be happy.

Sangria

1.5 liters red table wine
10 oz. Grenadine
16 oz. cranberry juice cocktail
12 oz. sweet vermouth
10 oz. sugar water (5 oz. sugar diluted)
strawberries, grapes, oranges
crushed ice

Mix all ingredients except for ice. Pour sangria in glass and then add ice and fruit. Makes 1 gallon.

Simon & Garfunkle Chicken (i.e. "Date Chicken")

3 boneless breasts, halved
1 stick butter, softened
6 slices mozzarella cheese
flour
1 egg, beaten
salt & pepper to taste
1 cup fresh bread crumbs
2 Tbsp. parsley
1/4 tsp. sage
1/4 tsp. rosemary
1/4 tsp. thyme
1 bottle dry white wine

Have glass of wine. Flatten chicken between sheets of waxed paper. Spread with part of butter, and sprinkle with salt and pepper. Place one slice of cheese on each piece. Roll and tack ends with toothpicks. Don't use blue toothpicks. Coat lightly with flour. Dip in egg. Roll in bread crumbs. Arrange in 11 x 17 " casserole dish. Melt remaining butter and pour over chicken. Bake 30 minutes in 350° oven, basting occasionally. Have second glass of wine and then pour another 1/2 cup wine and chopped herbs over chicken. Bake 20 minutes longer, basting with liquid in pan. Serve with wild rice and salad.

Tomatillo Salsa

1 lb fresh tomatillos, husked, rinsed and chopped
1 fresh serrano chile, finely chopped (remove seeds for less spice)
1/2 cup finely chopped white onion
1 garlic clove, minced
1/2 cup finely chopped fresh cilantro
1-1/2 Tbsp. fresh lime juice
1 tsp. sea salt

Stir together all ingredients and let stand, covered, about 1 hour or make 1 day ahead of time and keep chilled. Makes 3 cups.

Warming Indian Tea

2 tsp fennel seeds
8 whole cloves
6 whole black peppercorns
4 cups boiling water

Heat medium skillet over medium heat; add fennel seeds, cloves and peppercorns. Cook for 3 minutes or until lightly toasted, stirring constantly. Place the mixture in a tea infuser and add hot water and honey to taste.

Chicken Tortellini Salad

2 boneless skinless chicken breast halves, cut crosswise into thin strips
2 tablespoons & 1/3 cup purchased Caesar salad dressing
1 (9 oz.) pkg. uncooked refrigerated cheese tortellini
1/2 cup coarsely chopped, drained sun-dried tomatoes in oil
2 tablespoons capers, if desired (I had them in there)
1 (6-oz.) jar marinated artichoke hearts, drained, halved
2 cups torn spinach leaves

Place chicken and 2 tablespoons salad dressing in small glass dish or re-sealable plastic bag; turn chicken to coat all sides. Cover dish or seal bag; refrigerate at least 1 hour.

Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.

Transfer chicken and salad dressing marinade to medium skillet. Cook chicken over medium-high heat until no longer pink and lightly browned; drain.

In large bowl, combine chicken, tortellini, tomatoes, capers and artichoke hearts. Add 1/3 cup dressing; toss to coat. Refrigerate at least 2 hours to blend flavors. Just before serving, toss with spinach leaves. 6 (1 1/4 cup) servings.

Cowboy Caviar Salsa

Dressing
1/4 cup olive oil
1/4 cup garlic red wine vinegar
1/4 teaspoon garlic (minced)
1/8 teaspoon black pepper
1 teaspoon cumin
salt to taste

Veggies
1 (11 ounce) can white shoepeg corn, drained
1 (15 ounce) can black-eyed peas, drained
2-3 roma tomatoes
2/3 cup fresh cilantro, chopped
1-2 avocado
1/3 cup green onions, chopped

Mix the dressing ingredients together and set aside. Mix the remaining veggies together and add to dressing. It's better if it has a chance to sit for an hour or two. I serve it with Tostitos scoops, original or baked. *Note if you double the recipe, don't double the dressing or it will be soupy.

I also make a lot of smoothies.