Apparently “tinned fish” is a food trend for 2023. I remember back in the day when I got made fun of in school for packing it in my lunch. Of course, nothing beats a tuna fish sandwich, a tuna noodle casserole, or a tuna melt, but I have found some great “grown-up” recipes and these are my top five!
1. Cheesy Tuna Toasts with Olive Salsa
2. Spaghetti with Tuna Puttanesca
3. Tuna Burgers
If you have a recipe, feel free to comment below!
The weather has been amazing lately; almost summer-like at times. I am itching to get gardening so I can eat fresh fruits and veggies that I grew myself. Which makes sense that I have been having a real hankering for refreshing salads. Here are a few salads I have been devouring lately! And thinking about it now, each of these would have been a fantastic side dish to bring to Easter dinner with the family, had I been thinking.
1. Watermelon Salad with Feta and Cucumber
4. Beet Salad with Quinoa, Carrot & Spinach
5. Vegan Pasta Salad
I’d love to hear from you all about your favourite salad recipes! Comment below!
Ingredients
3 Tbsp olive oil
8 oz baby potatoes (halved)
8 oz baby carrots
8 oz asparagus (cut in half)
14.5 oz cannellini beans
4 chicken drumsticks
1 tsp paprika
3 Tbsp vinegar
3 Tbsp Italian seasoning
Directions
1. Drizzle 1 Tbsp of olive oil on a sheet tray; add potatoes and carrots; mix to coat them and make sure they are in an even layer
2. Roast in the oven for 15 minutes at 450F
3. Combine the asparagus, beans and 1 Tbsp of olive oil in a large bowl
4. Add the mixed to the sheet tray
5. In the same bowl add the chicken and sprinkle with paprika
6. Lay the chicken on top of the vegetables on the sheet tray
7. Roast in the oven for 20 minutes until chicken is properly cooked
8. In a small bowl combine the remaining 1 Tbsp of olive oil, the vinegar and seasoning to make a dressing
9. Spoon the dressing on the cooked chicken prior to serving
Ingredients
Cooking spray
1.5 cups frozen mixed vegetable
1 tsp chili powder
1 tsp garlic powder
2 cups chicken broth
1 cup mushrooms (sliced)
14.5 oz diced tomatoes
14.5 oz black beans (drained)
1 cup spinach
Directions
1. Cook the frozen mixed vegetables in cooking spray in a large soup pot until tender
2. Add the spices and continue to cook for 30 seconds
3. Add the chicken broth, mushrooms and tomatoes; bring to a boil then reduce heat and continue cooking for 10 minutes.
4. Add the beans and cook for another 5 minutes
5. Add the spinach and cook until it wilts.
Ingredients
1 Tbsp Lime Juice
2 Tbsp Minced Garlic
¼ tsp Frank’s Red Hot
1 pound Shrimp (ready to eat)
1 tsp Olive Oil
1 Onion (sliced)
1 Bell Pepper (sliced)
2 tsp Tex-Mex Seasoning
4 Keto Tortillas
1 Tomato (diced)
1 Avocado
Directions
1. Marinate the shrimp in the fridge for 30 minutes in a mixture of lime juice, garlic and Frank’s
2. Saute the onion, bell pepper in the olive oil until tender in a frying pan
3. Add Tex-Mex seasoning to the pan and continue cooking for 30 seconds
4. Set the onion, pepper & seasoning aside in a bowl (keep covered)
5. Cook the shrimp in the frying pan (be careful not to overcook)
6. Assemble your tortillas with onion, peppers, shrimp and top with tomato and avocado
Ingredients
Cooking Spray
1 Clove of Garlic (minced)
4 cups Chicken Broth
8 oz Cheese Tortellini
4 oz Frozen Spinach (thawed)
14 oz Stewed Tomatoes
Cooking Spray
Directions
1. Spray PAM in a large pot and saute the garlic until softened.
2. Add the chicken broth and tortellini to the pot; bring to a boil then reduce heat for 5 minutes.
3. Add the spinach and tomatoes; continue to simmer for an additional 5 minutes.
Ingredients
1 cup Orzo
2 cups Water
3 Tbsp Dried Cranberries
1 tsp Olive Oil
2 Zucchini (small; halved and sliced)
2 Garlic Cloves (diced)
1 tsp Cumin
1/ tsp Salt
¼ tsp Pepper
¼ tsp Cinnamon
540ml Chickpeas (drained)
1 cup Grape Tomatoes (halved)
1 Tbsp Lemon Juice
Directions
1. Cook orzo in water until tender; drain and keep warm
2. In a large pan add oil; cook zucchini for 3 minutes over medium heat
3. Add garlic and spices and stir for 30 seconds
4. Add chickpeas, tomatoes, cranberries and cook for another 3 minutes
5. Stir in the orzo and mix well
6. Remove from heat and add the lemon juice
Ingredients
1 cup AP flour
1.5 tsp baking powder
0.5 tsp salt
1 cup Greek yogurt
1 egg
Everything Bagel Seasoning
Directions
1. Sift dry ingredients together in a medium bowl
2. Add yogurt and mix until dough comes together
3. Roll into a ball and divide it into four parts and turn out onto a floured surface
4. Form into four balls; poke a hole in the center and gently work the dough until it resembles a bagel
5. Put bagels onto a parchment paper lined cookie sheet
6. Brush with egg wash
7. Sprinkle with seasoning
8. Bake at 350F for 23 minutes
Ingredients
1 tsp Olive Oil
900 ml Campbell’s Vegetable Broth
2 Carrots (diced)
2 Celery Stalks (diced)
1 Onion (diced)
4 Garlic Cloves (diced)
540 ml Diced Tomatoes (with juice)
¼ tsp Salt
540 ml Cannellini Beans (drained)
1 cup Rotini (uncooked)
¼ tsp Parsley
2 Tbsp Parmesan Cheese (grated)
Directions
1. Heat oil in a pot and cook vegetables (carrots, celery & onion) until tender
2. Add garlic and cook for another minute
3. Add broth, tomatoes, salt and beans; bring to a boil
4. Simmer on low for 6 minutes
5. Add pasta and continue to cook until pasta is tender
6. Stir in parsley and parmesan cheese
Peanut Butter Bread
Ingredients
1 ¾ cups flour
1 tsp baking soda
½ tsp salt
1 cup sugar
⅓ cup smooth peanut butter
1 egg
1 tsp vanilla
1 Tbsp lemon juice
1 cup milk
Directions
1. In a large bowl cream the sugar, peanut butter, egg and vanilla together
2. In a medium bowl combine the flour, baking soda and salt
3. Add the dry ingredients to the wet ingredients and mix well
4. Add lemon juice and milk to the batter; mix well
5. Pour batter into a loaf pan lined with greased parchment paper
6. Bake at 350F for 1 hour or until a toothpick comes out clean
7. Let loaf cool in pan before removing
Tip: Smear cut slices with grape jelly for a nostalgic taste