A Mixed Bag of Decisions



It’s the second week in August, and it seems like everything is ripening at the same time.  This week’s CSA bag came with cucumbers, peaches, a nice head of purple cabbage and a large green pepper.  What can I do that is new?  What can I do that my picky family will eat?  A friend had placed a great looking recipe on Facebook the other day, so I copied that one off.  I saw another one on Pinterest for a Copy Cat recipe for coleslaw that was Weight Watchers approved.  That sounded great too!

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The coleslaw recipe was a breeze.  I placed everything in the food processor, then mixed the dressing–and ta da!  Healthy coleslaw!  It is very colorful too!  Thanks to the blogger “The Creative Princess” for this great recipe.

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Give the cucumber sandwiches a try–they turned out so yummy!  My kids liked the spread on the bread, and my husband liked it all–so I count that as a keeper!  It took very little time, and used a lot of cucumbers.

Angel's Cucumber Sandwiches
Recipe type: Vegetable Appetizer
Serves: 6-8
These are wonderful. I used low-fat cream cheese and fresh dill. Fat-free cream cheese would be tasty also.
  • 8 ounces cream cheese
  • 1 package Zesty Italian mix
  • Pumpernickel small bread loaf
  • Sliced Cucumbers
  • Dill for garnishing
  1. Blend the cream cheese and Zesty Italian mix. Spread on each slice of bread and add cucumber slices. Sprinkle fresh dill on top. if you do not have fresh dill, a shake of dried will work. This should be made and served immediately. The dip can be prepared ahead of time and chilled until you put the sandwiches together.

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