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!
Dill Tuna Salad
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?