Dill Tuna Salad Recipe

Happy Monday Evening!

I’ve been out of town a lot lately for work and volunteer-related things, so I have not had many Sundays to dedicate (even partially!) to food prep in about a month.

Yesterday was a different story – and it’s amazing how much better the week looks when you know everything is planned and ready to go. I was able to grocery shop early Sunday to beat the crowd, and spent a few hours prepping while my toddler took her nap.

One recipe I am excited to share is a new Dill Tuna Salad that I threw together. We had it tonight for dinner, and it turned out great!

tuna salad photo

Dill Tuna Salad
Serves 4

Ingredients:
10 ounces canned or pouch tuna, drained
2 tablespoons light mayo
1/2 tablespoon yellow mustard
1/4 cup white onion, finely chopped
1 medium sized zucchini, chopped
1 medium sized carrot, chopped
1/2 tsp. ground black pepper
1/2 tsp. dried dill (can add more to taste if desired)

Instructions: Stir together in a bowl until well mixed. Taste and add more pepper or dill, if desired. Serve over lettuce or on whole-grain bread as an open-faced sandwich.

What delicious and healthy meals do you have planned for this week?
– Beth

Flexibility in the Kitchen on Christmas

Sometimes, I can get so excited about trying a new recipe that I forget to do something important – like read the entire recipe. This is what happened on Christmas.

I was really looking forward to making the Mushroom and Spinach Stuffed Tenderloin recipe I noted here and I really thought I read the instructions. I know that I read the ingredients because I went grocery shopping and brought everything home. But I realized that I missed a few key items when Christmas Day rolled around and I was getting ready to start prepping the meal. Such as – we don’t own a kitchen mallet and also don’t have any twine.

Ooops.

Since no stores are open (or none that carry kitchen supplies) on Christmas Day, I was forced to be flexible.

Flexibility is really key in the kitchen. I have really improved in this area, as I can remember several meals I made many years ago that left me extremely upset because I forgot an ingredient, etc. Now I know that I have the skills and the confidence in the kitchen to just find a way to make it work. (It also helps that my husband thinks that 99.99% of the foods I prepare are delicious and he isn’t critical of meal appearance).

So, what did I do? I utilized a small skillet instead of a mallet for pounding the tenderloin and while it didn’t get as thin as the recipe called for, it was workable. Instead of twine, I used skewers that we had in the house.

The meal may not have looked as pretty as the picture in the magazine, but it did taste good, and that’s what matters.

Also, I used a pork tenderloin instead of beef due to taste preferences, so I did end up having to cook it longer until it reached 145 degrees with a meat thermometer and let is rest for 3 minutes (per current food safety recommendations).

Here’s the finished product, with our side dishes for the meal (adjustment from original plan due to timing and family requests!)

Pork Tenderloin

~ Beth

A Week in Meals 12/23-12/29, 2013

There’s something about planning meals for the week that leaves me feeling ready to take on Monday. I also LOVE grocery shopping and hit up several stores on Sunday mornings, so I suppose that helps encourage the planning. This is a different week with the holidays, so we’ll have a little more flexibility on some days.

Breakfast:

I tend to not have much variation with breakfast meals due to time, but have been trying lately to make new items. (My old stand-by was typically whole wheat toast and natural peanut butter with a piece of fruit on the side). Last week, I made these Vegan Banana Oatmeal Bites that I found via Pinterest on FitSugar. Two of those plus a piece of fruit was a great source of energy in the AM!

In a similar vein, this week I’m planning to make Broccoli and Cheese Mini Egg Omelets from Skinnytaste. I’ll probably have to make a second batch mid-week so I can share them with the husband, too.

Lunches:

I like to batch cook items for lunches during the week, and supplement with side items such as Greek yogurt and fresh produce. I’ve got some quinoa, farro, and chia seeds in the pantry, and plan to pick up a variety of produce to cook with a mixture of those, black beans, lean meat, and seasonings. I’ll have to keep you posted on what I end up getting with a recipe – often it depends on what type of deals I find and what produce looks the best at the store!

Dinners:

  • Monday – Whole Wheat Lasagna Roll-Ups (from Wishful Chef) – I do plan to add some lean ground turkey to the tomato sauce. Spinach and kale salad.
  • Tuesday – Christmas Eve – “off” – meal with family that is being prepared by others.
  • Friday – Christmas dinner leftovers.
  • Saturday – Turkey and Bean Chili.
  • Sunday – Salmon burgers, sauteed veggies, and roasted red potatoes.

YUM! I am so excited to go grocery shopping for all of the items I need for this great week ahead.

~Beth