Kung Pao Tuna Salad

We do not eat fish very often at our place.

Tate pretty much hates everything about it.

I like tuna, but aside from the occasional sandwich don't eat it very often.

But then I happened upon this recipe and I pretty much fell in love.

This is the perfect lunch!

Kung Pao Tuna Salad

Recipe modified from Chicken of the Sea

1 Tbsp. soy sauce

2 Tbsp. seasoned rice vinegar

2 Tbsp. Hoisin sauce

1/2 tsp. red pepper flakes

3 Tbsp. peanuts

1 Tbsp. chopped green bell pepper

1 Tbsp. chopped red bell pepper

1 1/2 Tbsp. chopped green onion

2 6oz. cans Chunk Light Tuna, drained

4-8 iceberg lettuce leaves

Whisk together soy sauce, vinegar, hoisin and red pepper flakes until well blended.

Stir in peanuts, bell peppers and onions.

Gently flake and fold in tuna; mix until ingredients are blended.

Chill until ready to serve.

Serve in lettuce cups.

Cream Cheese Raspberry Muffins

These are perfectly moist, sweet and delicious.

They would also be amazing with blueberries (or both).

Cream Cheese Raspberry Muffins

Recipe from Taste of Home

3oz. cream cheese, softened

2 Tbsp. butter, softened

1/2 c. sugar

1 egg

1 egg white

3 Tbsp. buttermilk

1/2 tsp. vanilla

3/4 c. flour

1/2 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3/4 c. raspberries

Cream cheese, butter and sugar until smooth.

Add egg and egg white; mix well.

Beat in buttermilk and vanilla.

Combine dry ingredients and add to creamed mixture, just until moistened.

Fold in raspberries.

Bake at 350 for 25-28 minutes.

Yield: 8 muffins

Barley Risotto

Risotto isn't just for rice... anymore.

If you've never tried (or liked) barley you need to make this recipe!

I guarantee you will love it!

This is a great side dish.

Barley Risotto

Recipe modified from Jake and Michelle

4 1/2 cups low-sodium beef or chicken broth (I did half of both)
1 tablespoon olive oil
1 small onion, chopped
3/4 cup uncooked pearl barley
1 large red pepper, chopped (I used green)
2 cups packed chopped kale, or other greens
1/4 cup grated Parmesan cheese
fresh ground black pepper

Bring broth to a boil in a saucepan.
Reduce heat to low and keep it hot.

Heat oil in large saucepan over medium high heat until shimmery.
Add onion and a small pinch of salt.
Cook, stirring occasionally until the onions are fully cooked; 6-8 minutes.
Add barley and cook for 1 minute.
Add 1 cup of broth and simmer, stirring occasionally, until it is almost completely absorbed.
Add more broth 1/4 cup at a time, stirring constantly at a simmer until each addition is absorbed before adding the next 1/4 cup.
After 20 minutes of this, add bell pepper and continue adding/stirring broth.
There should be about 30 minutes total cooking time.
When the last addition of broth goes in, add kale and simmer until it is cooked and the barley is tender.
Stir in cheese and black pepper.
Serve immediately.

Sun Dried Tomato Chicken Pesto Pizza

I pretty much love anything that involves pesto.

And who doesn't love pizza?

This is a great combination.

Sun Dried Tomato Chicken Pesto Pizza

1 pizza dough

1/2 batch basil pesto sauce
1/2 c. sun dried tomatoes
2 c. mozzarella cheese
1 chicken breast, shredded or cubed

Prepare pizza dough.
Spread pesto over dough.
Sprinkle 1 c. cheese over pesto.
Arrange chicken and sun dried tomatoes evenly over pizza.
Top with remaining 1 c. cheese.
Bake at 450 for 12-15 minutes, until cheese is browned slightly and crust it cooked through.

Kale and Potatoes au Gratin

This is a great way to sneak some greens into your diet!

Kale and Potatoes au Gratin

2 Tbsp. butter

2 Tbsp. flour

1 1/2 c. milk

1 1/2 c. shredded Cheddar cheese, divided

8 strips bacon

1 c. chopped onions

16 oz. kale, stems removed

6-8 medium potatoes (russett, red, gold) sliced 1/4" thick

1 tsp. salt

1 tsp. pepper

Preheat oven to 400.

Melt butter in a saucepan over medium-low heat.

Str in flour until a paste forms.

Slowly whisk in milk; bring to a simmer.

Add 1 1/4 c. cheese and stir until cheese is melted.

In a frying pan, cook bacon until crisp; drain and crumble.

Add onions to bacon drippings and saute over medium heat until tender.

Chop kale leaves roughly and add to pot; saute for 30 seconds.

Layer half of the potatoes in a 9x13" dish, adn season with half of salt and pepper.

Add half of the kale and onions.

Reserve 2 Tbsp. of the bacon; sprinkle half of the remaining amount over kale.

Repeat layering.

Pour cheese sauce over everything.

Bake for 40-50 minutes.

Top with remaining cheese and bacon; bake for 5-10 minutes, or until browned.

Makes 8 servings.

Sun Dried Tomato Chicken Penne

Sun Dried Tomato Chicken Penne

Recipe from Sweet Basil

1 c. water

1/4 c. white wine OR chicken broth

1 tsp. chicken bouillon

2 boneless skinless chicken breasts

2 c. uncooked penne pasta

1 c. sun-dried tomatoes (not in oil) cut in half

3 Tbsp. chopped shallots

1 Tbsp. cornstarch

1/2 c. milk

1/4 c. tomato paste

1/2 tsp. salt

1 c. shredded Parmesan cheese

1 c. frozen peas, thawed

2 tsp. dried basil

In a large nonstick skillet, bring the water, wine ad bouillon to a boil.

Reduce heat; carefully add chicken.

Cover and cook for 15 minutes or until a meat thermometer reads 170 degrees.

Meanwhile, in a large saucepan, cook pasta according to package directions.

Remove chicken from pan, reserving the cooking liquid.

Set chicken aside to cool slightly.

Add the tomatoes and shallots to the cooking liquid and bring to a boil.

Reduce heat; simmer, uncovered, for 5 minutes or until tender.

Combine the cornstarch, milk, tomato paste and salt until smooth; stir into the pan until blended.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Shred chicken with two forks; add to the sauce.

Drain pasta; add to sauce.

Add the cheese, peas and basil; cook and stir until heated through.

Ultimate Meatloaf with Vegetable Gravy

 I usually make this meatloaf by itself, but I had a lot of fresh veggies so I put it all together.

If you don't have the veggies, just serve it with ketchup and whatever else you have.

It is great either way.

Ultimate Meatloaf

2 lbs. lean ground beef

1 pkg. chicken stove top

1/2 c. BBQ sauce

1/3 c. onion, grated or diced

2 eggs, beaten

1 c. water

1/3 c. cracked wheat

dash worcestershire sauce

Mix ingredients together and place in a greased bread pan or casserole dish.

Spread an additional 1/2 c. BBQ sauc eon top of loaf after molded.

Bake at 375 for 1 hour.

Vegetable Gravy

2 Tbsp. butter

2 Tbsp. olive oil

2 Tbsop. minced garlic

2 c. cubed yellow squash

2 c. cubed zucchini

1 1/2 c. sugar snap peas OR beans

1 c. diced red bell pepper

1 c. chopped fresh basil

1 tsp. minced fresh thyme

1/4 c. flour

1 c. beef broth

Melt butter with oil over high heat.

Add garlic for 30 seconds.

Stir in vegetables.

Whisk flour into broth and add to skillet.

Stir occassionally until thickened.

Serve over meatloaf.