Caper Tuna Salad

As I was doing a 24 hour challenge of no refined grain products for one of my FB groups, what did my body crave, everything as a sandwich especially a tuna fish sandwich.  I looked up different tuna fish salad mixtures and combined the following for a DELICIOUS salad! Side note – you can also add a stalk of celery, chopped for more crunchy taste but didn’t have it at the time. I also love capers so used 2 1/2 Tablespoons of it instead of the amount below but that may be too salty for everyone.

 

Caper Tuna Salad

Caper Tuna Salad

Ingredients:

  • 1 (12 oz) can tuna in water, drained
  • 2 green onions or 1 pearl onion, chopped
  • 1/4 cup of pimento green olives, diced
  • 2 Tablespoons capers, chopped
  • 1/4 cup slivered almonds
  • 1/4 cup of low-fat mayonnaise
  • 2 Tablespoons of low-fat sour cream
  • 2 dashes Worcestershire sauce
  • 1/4 teaspoon of garlic powder
  • 3 small leaves of Romaine lettuce, torn into smaller pieces

 

Directions:

  1. Mix together the tuna, onions, green olives and capers in a bowl.
  2. For an added flavor to it, lightly toast the almonds in a skillet before adding it to the tuna mixture.
  3. In a separate bowl, mix together the mayonnaise, sour cream, Worcestershire sauce and garlic powder.
  4. Add the dressing mixture with the tuna mixture.
  5. Serve on lettuce. Enjoy!

Makes 2 servings.

 

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Malibu Shrimp Scampi

I LOVE shrimp scampi!! One day I was using my usual recipe and realized I was out of wine white. I was on the phone with my best friend, Tiffany trying to figure out what to use instead. She asked what clear alcohol I had on hand to possibly use. My first response was Malibu Rum and she said use it! This is now my favorite way and only way I’ll make it! The alcohol is cooked into so yes, children can eat it too and it is now a family favorite!!

Malibu Shrimp Scampi
Malibu Shrimp Scampi

Ingredients:

  • 1 cup uncooked rice
  • 1/4 cup butter
  • 1 medium onion, thinly sliced, about 1 cup
  • 4 cloves garlic, minced
  • 1/4 cup lemon juice
  • 1/4 cup Malibu Rum
  • 1 lb. medium shrimp, peeled and deveined
  • 2 Tablespoons plain dry bread crumbs
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 Tablespoons chopped fresh parsley

Directions:

1. Cook rice according to package directions.

2. In a nonstick skillet, melt butter over medium-high heat. Add onion and garlic; cook until slightly softened, 3-4 minutes.

3. Stir in lemon juice and Malibu rum; cook until thickened slightly, 2-3 minutes.

4. Add shrimp; cook, turning once, until opaque, about 3 minutes per side.

5. Stir in bread crumbs, salt and pepper; cook until juices thicken slightly about 1 minute.

6. Remove from heat; stir in parsley. Serve over rice. Enjoy!

Makes 4 servings.

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Freezer Breakfast Burritos

Freezer Breakfast burritos SAVES our family from the morning rush we have for school especially the first month of school and after any breaks when we just can’t get up in the morning. I have to get to school an hour before my daughter does so we don’t get to all eat breakfast together so planning ahead for freezer meals for breakfast goes a long way!

Below when I say I use a teaspoon, I mean an actual teaspoon you use for eating and not the measurement one. You can change how much of each item you want in the burrito however remember if you use the smaller tortilla, you can not overfill it or else it will not close. You can use a bigger tortilla however I’ve found if I make a bigger one, I’m not hungry by the time lunch rolls around. Instead, eat a smaller one and combine it with fruit, yogurt, etc. for a healthier breakfast!

The three of us all like our burritos different so below is the first way my daughter and I like it. Change it how you like it! Although using refried beans sounds odd to some people, trust me, just try it at least once!!

For this recipe, I like using the Kirkland brand bacon found at Costco.Kirkland bacon It only takes a minute to cook in the microwave so it’s fast and less bacon grease to deal with!

Freezer Breakfast Burritos – refried style

Ingredients:

  • 10 slices of bacon
  • 6 eggs
  • 1/2 bag of frozen hashbrowns
  • 1 can (16 oz.) refried beans
  • 16 count 6-inch tortillas
  • shredded cheese – cheddar, Mexican cheese or whichever shredded cheese is your favorite!
  • gallon freezer bags
  • Glad Press ‘n Seal Wrap
  • Directions:
    1. Prep all food and let items cool. You will be working with your hands to prepare these so the last thing you want to do is burn your hands if the food items are too hot! You do not have to heat up the refried beans. Just open the can and spoon straight from it!

  • Scramble your 6 eggs, breaking it into small pieces as you cook it.
  • Cook hashbrowns until brown, also breaking into small pieces.
  • Cook your bacon. Once cooled to work with, chop into small pieces. If the pieces are too long, you may eat all of the bacon you have in the burrito in one bite! Bacon cut
  • 2. As you work, warm up a tortilla one at a time in a skillet over low-medium heat. It will help the tortilla to be more flexible to work with when folding.

    3. First add a heaping teaspoon of refried beans onto the tortilla. Refried beans

    4. Add a teaspoon of cut up bacon in the refried beans. Bacon, 2nd layer

    5. Add a teaspoon of hashbrowns on top of the two layers. Hashbrowns - 3rd layer

    6. Add a teaspoon of scrambled eggs on top of the previous three layers. Eggs - fourth layer

    7. Finish with a teaspoon of shredded cheese on top of all of the layers. Cheese - last layer

    8. Working carefully to not have any of it spill out, you may have to squish all of your items together as you roll your tortilla up. Everyone has a different way to roll their tortillas up so do it the way you like that you are used to! Wrap

    9. Roll closed tortilla up tightly in a small layer of Glad Press ‘n Seal Wrap twisting the ends to close it up. I’ve learned this helps the burritos not freeze together in the freezer bag plus help “seal” the burritos together as it freezes. Sealed

    10. Let burritos cool before placing it into freezer bag to help prevent less freezer burn. burritos

    11. Write on a Gallon Freezer bag with a black Sharpie (not a regular pen) of the date you made the burritos, the name of the burrito and if you are like our family who makes a variety of them, list ingredients of what type of breakfast burrito it is so it’s not a guessing game! Also put cooking instructions. (more on this below). freezer bag info

    12. Place sealed breakfast burritos in freezer bag. As you close it, try to get as much air out of it as you can. Place in freezer. Burritos done

    13. How long should I heat it? First, unwrap burrito from the Press ‘n Seal wrap! I like to heat it up in a wet paper towel to help the burrito not get hard as it is warming up. I write 1-3 minutes on the bag to remind the family it’s a different time whether it was just made the night before or a few weeks later. (another reason I put the date on it) If you just made it that week, I’ve learned a minute to a minute and a half is good for heating up. If it’s been in the freezer for a few weeks, it can take anywhere between 2-3 minutes. Please test to see how hot it is before biting in and allow time to cool down if you overheat it.

    14. Enjoy!

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    Breakfast Potatoes

    This is a delicious side to go with any type of breakfast. How much ingredients you use depends on how many servings you make. I made one serving for myself and used 2 small potatoes, 2 TBS of butter, 1/4 cup of onions and 1/2 tsp of garlic. You can always use more for one serving!!

    Breakfast Potatoes

    image

    Ingredients:

  • 1-2 red potatoes per person
  • 2-4 tablespoons butter or Olive Oil (measurements depend on how many servings you are making)
  • 1/4 -1/2 cup of onions
  • 1/2 – 1 teaspoon of minced garlic
  • Fresh or dry rosemary, chopped
  • Sea salt
  • Ground pepper
  • Directions:

    1. Heat butter/Olive Oil in small pan over medium-high heat.
    2. Sauté onions and garlic until onions are translucent.
    3. Add potatoes and cook until browned. image
    4. Add rosemary, salt and pepper to your discretion and stir in. Everyone likes the amount to be different in spices depending on what they like!!
    5. Turn temperature down to low and cover with lid. image
    6. Cook until potatoes are tender, turning often while cooking.Breakfast potatoes
    7. Enjoy!!

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    Sauteed Squash & Potatoes

    When I was originally making the side for dinner tonight, I meant to make something totally different but didn’t realize it had an hour of time to cook. Meanwhile, I only had thirty minutes to cook before the rest of dinner was ready.  Instead, this is what I threw together last minute.

     

    Sauteed Squash & Potatoes

    Sauteed Squash and PotatoesIngredients:

  • 1 large onion, cut into slivers
  • 1 clove of garlic, minced
  • 1 zucchini, sliced 1/4 inch and then cut into quarters
  • 1 yellow squash, sliced 1/4 inch and then cut into quarters
  • 1 potato, sliced 1/2 inch and then cut into quarters
  • Mrs. Dash Original Blend (yellow lid)
  • Olive oil
  • Directions:

    1. Pour 1 Tablespoon of Olive Oil into a saute pan over medium-high heat.

    2.  Once Olive Oil and pan is hot, saute onions and garlic until the onions are translucent.

    3.  Place the remaining vegetables into the saute pan.  Pour 1 Tablespoon of Olive Oil over the vegetables while stirring. Add Mrs. Dash Original Blend on top of your vegetables, amount is at your discretion.  Stir and cover with lid.

    4.  Every three minutes, stir the vegetables, adding more Olive Oil and/or Mrs. Dash Original  Blend if needed.*

    5.  Once potatoes are tender, it’s time to eat!  Enjoy!

     

    Servings: 3

    *I’ve found different people like different amounts of spices. I like a lot of spices and garlic yet I have to remember not everyone does which is why I suggest spice at your own discretion.

     

     

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