Fresh Fruit Salad

I love just about every kind of fruit salad there is but this version is definitely at the top of my list. it is mixed with all kinds of fresh fruit and berries, it is so easy to experiment with different fruit too. The juice that is added to it keeps the fruit nice a juicy with a little extra sweetness.

Start with about 2 cups of seedless grapes, green are my favorite. Plus green gives a nice contrast to the other colors you will be adding. Then cut them in half and add them to a large serving bowl.

Next take about 1-2 cups of strawberries and quarter them.

Then add in about 1 cup of blue berries to the bowl.

Next dice up an apple of preference. You can add granny smith for tang, but my favorite is Honey Crisp apples. They keep a nice crunch with still being juicy, they also have a little sweetness to them.

Add 1-2 cans of mandarin oranges to the mix, they are easy and seems to be everyone’s favorite. I make sure I get the cans that are soaked in juice or water, I do not like them to have unnecessary syrup added to them.

Now you are ready for the secret ingredients. In a small bowl, mix about 3 tablespoons of honey with about 1/2 cup of orange juice. Let the honey dissolve, if you are making on a cold day, you might want to heat up the honey just a few seconds in the microwave to speed up the process.

Once the honey is fully dissolved, slowly pour over the fruit and gently stir. you may want to keep collecting the juice from the bottom and pour over the fruit several times. Then stick in the fridge until you are ready to enjoy. I recommend letting it sit for at least an hour to let the juice soak into the fruit. You can even make it the night before. But I wouldn’t recommend making more than 24 hours ahead. some of the fruit will start to get soggy.

So there you have it. Let me know if you have tried this and how it turns out. Also leave a comment if you have any good suggestions to add to this amazing fruit salad. Thank you.


  • 2 cups of grapes
  • 1-2 cups of fresh strawberries
  • 1 cup of blueberries
  • 1 large apple
  • 1-2 cans of mandarin oranges
  • 3 tablespoons of honey
  • 1/2 cup of orange juice

Enchilada Lasagna Casserole

Growing up in Arizona, having enchiladas was the norm. My mom would spend what seemed like hours in the kitchen dipping each corn tortilla into hot oil at just the right temperature to keep them soft, then rolling them with filling and top them with sauce, cheese and olives. She would also make her own hard tacos, deep frying them, burning her hands for holding the tongs too close to the oil.

The way that I started making enchiladas is much faster and way less oil. This is something you can make fairly fast even on those crazy days. Pretty much all you need to do is brown the meat, layer into the dish and heat in oven for about 30 minutes until bubbly and melted.

Our family likes to use ground turkey instead of beef but this recipe will work with any kind of meat you want. Even shredded chicken would work. When working with ground turkey, I don’t want the meat to dry out so once the meat is browned, I add some salsa in and heat until fully combined. This gives the meat a little more flavor, some spice and keeps it moist. Make sure you put some enchilada sauce at the bottom of your baking pan so the tortillas don’t stick. Then layer with tortilla, meat, black beans, corn cheese, sauce then repeat until all the filling is used. I like to top with cheese so it is easier to see when it is bubbling from being in the oven. ( The light went out in our oven so any help is nice).

Once it is melted, turn the oven to broil and it will brown the cheese on top. Giving it a nice crunchy shell top. Let it sit for a few minutes then enjoy!!


Active: 15 minutes Baking: 30 minutes Total: 45 minutes

  • 1 lb of Ground Turkey
  • Taco Seasoning
  • Salsa
  • Corn tortillas (about 12 small)
  • 1 can of whole kernel corn
  • 1 can of black beans
  • 1 medium to large can of enchilada sauce ( I use mild green chile Las Palmas)
  • 1 cup of shredded Mexican cheese
  • Sour Cream (optional for topping)


  1. Pre-heat oven to 350 degrees F.
  2. Brown meat in frying pan. Drain if needed. Add taco seasoning and salsa.
  3. Layer first in pan enchilada sauce, then tortillas, meat, black beans, corn and cheese. repeat until fillings are used.
  4. place in middle rack of oven for 25 to 30 minutes or until bubbly, then switch oven to broil for 5 minutes to brown the cheese topping.
  5. Remove from oven, let sit for 5 minutes. Enjoy!