Glenn’s Chicken Salad:

The original recipe called for 3/4 cup mayo, 1/2 cup artichoke hearts [which are out of my league…a man must know his limitations] and 1 tablespoon lemon juice.  I substituted Ranch dip, red bell peppers and onions for those.  Unbelievably the ranch dip nutrition label makes the mayo nutrition label look deadly…glenndl

Potatoes:

from Make The Most

Potatoes should feel solid, and should be a uniform color. Hints of green, dark spots, or shriveling on a potato's skin are signs of spoilage. If a potato is at all soft when squeezed, it is also likely spoiled. Avoid potatoes with sprouts growing from them; these potatoes are too old and may contain significant amounts of the natural toxin solanine.

Spice Up Meals and Boost Antioxidants:

from The Indianapolis Star

Research by Baltimore based McCormack & Company has identified seven ‘super spices’ for health improvement:

Bell Peppers:

from Make The Most

Select bell peppers that have smooth, taut skin. Avoid peppers with wrinkles, blemishes, cuts or dark spots. Both the pepper and its stem should be bright in color. The stem should also appear sturdy and fresh. Healthy bell peppers are heavy for their size.

Whole bell peppers will refrigerate up to one week in a plastic bag. Store whole peppers unwashed.