Delicious and Nutritious

• 4 cups diced tomatoes, (5-6 medium)
• 3/4 cup finely diced red onion, (about 1 small)
• 1/4 cup red-wine vinegar
• 1-2 jalapenos, seeded and minced
• 1/2 cup chopped fresh cilantro
• 1/2 teaspoon salt
• Pinch of cayenne pepper, or more to taste
• Put all ingredients in a blender give a quick whirl and you are ready to open up your chips.  If you prefer a chunkier version or do not have a blender just chop up tomatoes, onion, jalapenos and cilantro and mix with remaining ingredients in a medium size bowl. Refrigerate leftovers, if there is any. 

• 2 medium red tomatoes, cut into wedges
• 2 medium yellow tomatoes, cut into wedges
• 3/4 cup diced fresh mozzarella cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• Gently toss tomatoes, mozzarella, parsley, basil and salt together in a large bowl. Season with pepper.

1 Bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Preheat oven to 350 degrees. Remove thick stems from kale and tear into bite size pieces.  Wash and shake dry or lay on paper towel.  Place kale on cookie sheet and drizzle with olive oil and sprinkle with salt.  Bake until edges are lightly brown, about 10-15 minutes.

6-8 Peaches
2 Tablespoons lemon juice
Dash cinnamon optional
1/2 cup flour
3/4 cups oatmeal
1/2 cup brown sugar
1/3 cup butter


Preheat oven to 325 degrees.
Slice peaches leave skin on and put in shallow baking dish. Sprinkle with lemon juice and cinnamon if desired.  Mix flour, oatmeal and brown sugar in a bowl.  Cut butter into little pieces and add to flour,oat, sugar mixture, mix together, use your hands. Drop spoonfuls over peaches and bake for approximately 30 minutes.