Here is a quick and easy lunch idea that is one of Frank’s favorites. Servings: 2-4 You’ll need: 2 – 5 oz. cans tuna packed in water, completely drained 1/4 small onion, minced 1/2 stalk of celery, minced 2 Tbsp. Miracle Whip ® heaping (preferred) 1 Tbsp. prepared yellow mustard 2 Tbsp. sweet pickle relish 1/2 tsp. cayenne pepper to taste Note: All ingredients can be added more or less to taste. Be sure to drain the tuna cans as much as possible so that your Tuna Salad won’t be runny. Place the tuna in a bowl and sprinkle the cayenne pepper over it. Mix all of the ingredients in the tuna bowl starting with the onions, then celery, Miracle Whip ®, mustard and pickle relish. Using a fork, mix all ingredients until smooth. If you need a little more Miracle Whip ®, mustard or pickle relish then add to taste but make sure that the Tuna Salad is not too dry and not too creamy. Chill in a covered bowl until ready to serve. Karen’s Note: You can this serve this Tuna Salad a la Frank recipe right away along with crackers, bagels or toast as desired. Slices of Roma tomatoes, hard boiled eggs or Romaine lettuce leaves are also great ideas to serve with Frank’s favorite tuna salad recipe…enjoy!
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Servings: 2 You’ll need: 1 slice whole wheat bread, toasted 4 oz. whole wheat wide egg noodles 1 cup frozen peas 2 Tbsp. olive oil 2 Tbsp. light butter 1 garlic clove minced 1/4 cup fat free sour cream 1 can (5 oz.) tuna in water, drained 1/2 tsp. seasoned salt 1/2 tsp. paprika 1/4 tsp. cayenne power 1/4 tsp. black pepper 1/4 tsp. salt 2 tsp. grated Romano cheese Pulse whole wheat toast slice in small food chopper until crumbed. Cook whole wheat egg noodles according to package directions, adding frozen peas during the last 2 minutes. Reserve 1/4 cup of cooking liquid and drain noodles and peas in a colander and set aside. Add olive oil to a large pan and melt light butter. Cook minced garlic on low heat sauteing and stir continually in oil and butter, until it begins to brown, about 1 minute. Turn off heat. Stir in reserved cooking liquid, sour cream, tuna, seasoned salt, paprika and cayenne powder. Season to taste with salt and black pepper. Serve immediately topped with 1/2 of the bread crumbs and 1 tsp. grated Romano Cheese. Servings: 8-12 You’ll need: 2 cups leftover turkey, cut-up or shredded 8 small potatoes, quartered, cooked and drained 3 Tbsp. canola oil 6 Tbsp. light butter 1/3 cup onions, diced 1/3 cup celery, diced 1/3 cup carrots, sliced 1/2 cup mushrooms, diced 14 oz. can fat free chicken broth 1 pint heavy whipping cream 2 cups fat free half-n-half 1/2 cup frozen peas, thawed 1 cup frozen corn, thawed Salt and pepper (to desired taste) Add canola oil in a large stock pot or dutch oven and set heat to medium-high. Melt 3 Tbsp. of the light butter in heated canola oil. Add onions, celery and carrots and saute, stirring continually until veggies are fork tender and onions become transparent. Stir in mushrooms and stir for about 2-3 minutes, until thoroughly mixed and mushrooms are browning. Slowly stir in chicken broth and cook on medium heat for about 5-10 minutes, stirring occasionally. Add turkey, precooked potatoes, corn and peas. Slowly stir in cream, 3 Tbsp. butter and half and half. Add salt and pepper to desired taste. Cook on low heat, while stirring, until thickened for about 15-20 minutes. Karen’s Note: I highly recommend trying this recipe at least once with either left-over turkey or chicken. Try using left-over turkey from Frank’s Smoked Turkey recipe to make this Turkey Vegetable Soup taste so delicious! Serve with whole wheat crackers or reduced fat crescent rolls and a side salad for a well rounded meal. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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