Homemade Salsa Fresca

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I love this recipe because I love to “dip” weather it be tortillas, veggies, or crackers and this dip has so many healthy ingredients.  Salsa is my favorite dipping companion! 🙂

INGREDIENTS   2 cups chopped ripe tomatoes, 1 cup chopped Vidalia onions,   1 cup chopped green Bell pepper , 2 tablespoons  fresh lime juice,   1 jalapeno, finely diced   1 teaspoon salt, Chopped  fresh cilantro for garnish.

PREPARATION 1. Combine the tomatoes, onion, pepper, lime  juice, jalapeno and salt in a big bowl and stir to combine.

2. Leave out at room temperature for 1 hour or place in the refrigerator for  about 8 hours. Be sure to bring it up to room temperature before eating.

3. Spoon off any excess liquid, gently mix in the cilantro and taste to see  if it needs any more salt.

Home Finds

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I am so excited to be closing on my own home this month and have been having tons of fun searching furniture websites and “pinning” decor ideas.  Some of the stuff I have come across have been to cool not to share.

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{chalkboard ceramic storage bins. LOVE these to label your flour, tea, sugar, etc. $69.99 @ homemint.com }

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{Loving these Leena Storage Chaise I found on jossandmain.com}

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{colored candle sticks.  what a fun way to add color}

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{fun wall decals that I saw at Target for like $12.  Perfect for my vanity room}

Red, White & Blue Trifle

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Memorial day is the perfect start to summer.  Long weekend, beautiful weather (hopefully), and tons of barbeques.  This recipe is the perfect party pleaser and is healthy & easy.

Ingredients:

1 1/2 cups skim milk (cold fat free)
1 vanilla pudding (JELLO flavor fat free sugar free, instant reduced calorie pudding pie filling)
8 ozs cool whip
13 ozs angel food cake (cut into 12-inch cubes)
1 pt strawberries (sliced)
1 cup blueberries

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1 Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in 1-1/2 cups of the whipped topping.
2 Place 1/2 of the cake cubes in large serving bowl; top with 1 cup of the strawberries and 1/2 cup of the blueberries. Spread pudding mixture over fruit; cover with remaining cake cubes and fruit. Top with remaining 1-1/2 cups of the whipped topping.
3 Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.