Squash it

Enjoy every bit of summer squash--seeds, peel and all.
The skin is packed with vitamins A and C. Store in the
fridge for up to 5 days.

For as healthy entree,
Heat 2 T olive oil in skillet. Add 1 T. chopped garlic and
1 lb shredded squash. Cook 1 minute. Toss with
1/2 lb cooked linguine, 1/2 cup toasted sliced almonds,
2 T olive oil, 1 T lemon juice, 3/4 t salt and 1/4 t pepper.
Top with shaved Parmesan.

Corn Salad

Mix together to taste:
drained canned corn (I used 4 lbs of Walmarts Great Value Brand frozen corn)
sliced green onions (I minced some onion)
green pepper, chopped
carrots, coarsely shredded
celery, chopped
black beans
green and/or black olives chopped

Dressing:1/2 c mayo and 1 pkg ranch buttermilk dressing mix (I used this much for my salad)

Suggested topping: Chili flavored corn chips or tortilla chips just before serving
I was told this salad will keep for several days without the chips added.