Tuesday, March 23, 2010

Best Tuna Salad

Maybe I've only had bad, bland tuna salad in the past, but I've never cared much for it. I've been trying to eat healthier lately, so a couple weeks ago I found myself glaring at unused cans of tuna in my pantry, trying to think of a bearable way to eat them, somehow. I found this recipe on Allrecipes.com ("Barbie's Tuna Salad"). It's a recipe originally from a caterer who serves it as an appetizer with gourmet crackers. I made sandwiches. It was so good, my kids gobbled it up--no complaints--and I ate it straight out of a bowl, no bread needed. It was that good! This changed my mind about tuna salad (and sweet relish) forever. I'm surprised to be actually looking forward to eating it again tonight. I didn't have any parmesan cheese on hand; still excellent! Let me know if this changes your mind about eating tuna salad, too. :)

Best Tuna Salad

3 cans (5 oz) White Tuna, drained and flaked
1/4 c. mayonnaise -- or as little or much as you prefer
1 T. parmesan cheese
3 T. sweet pickle relish
1 stick of celery, minced (optional--not called for in original recipe, but I like some crunch)
1/8 t. dried onion or onion powder
1/4 t. curry . . . trust me . . .
1 T. dried parsley
1 t. dried dill
1 pinch garlic powder

Stir together the tuna, mayo, parmesan cheese, relish, onion, and celery. Season with remaining ingredients. Mix well, and serve with crackers or on a sandwich. Makes 3-4 regular-sized sandwiches.

Friday, March 5, 2010

Thai Pizza

This is one of our favorite meals. It's super yummy, light, healthy. I love to serve it with the fruit salad below. The ingredients are easy to find year-round, which is nice. Try it- you gotta try it.

1 regular size Boboli pizza crust
2 cloves fresh garlic, minced
1 Tb. butter, melted
1/3 C. creamy peanut butter
2 Tb. honey
2 Tb. rice vinegar (or just a touch less)
1 Tb. soy sauce
1 tsp. shredded fresh ginger (this is the ingredient that puts it over the top!)
red, yellow, or orange bell peppers, cut in small slivers
carrots, shredded
green onion, chopped
bean sprouts

Spread butter and garlic on top of crust and bake at 425° for 7-10 minutes until slightly browned. Cool. Whisk peanut butter, honey, vinegar, soy sauce, and ginger in bowl, then spread evenly over cooled crust. Combine veggie toppings in a bowl. Pile veggies on top of peanut sauce. Enjoy.

Favorite Fruit Salad

I love this fruit salad. It's different, quick, and delicious. Doesn't make for good leftovers though, so eat it all.

½ C. vanilla yogurt
½ Tb. orange juice concentrate
¼ tsp. cinnamon
1 medium apple, chopped
1 C. green grapes, halved
¼ C. dry roasted peanuts

Beat together yogurt, orange juice, and cinnamon in medium bowl. Add remaining ingredients and mix lightly. Serve immediately.