Creative Ways to Use Canned Tuna

Super Salads 
If you’ve never added tuna to a salad, you are seriously missing out!

Try this tasty combination: mix fresh baby spinach, a bit of diced onion, capsicum, cucumber, bocconcini, and a can of tuna together. Top with balsamic vinegar and extra virgin olive oil. So fresh tasting and very filling! One of my signatures ;)

Breakfast Boost 
Top some toasted dark rye bread with tuna, diced tomato, a sprinkle of oregano and some shredded cheese. Pop it under the grill for a couple of minutes to melt and brown the cheese. The tuna provides a good dose of protein to keep you feeling satisfied and well fueled for the morning. 

Smart Snacks 
If you love veggie soldiers with hummus, try this great tuna dip to change things up! 

Mix a can of tuna, one avocado (mashed up), a spoonful of Greek yoghurt and a little cracked pepper together. It’s so good with veggie soldiers, pita chips or pretty much anywhere you’d use hummus. 

Fast Filling 
Make a lunchtime wrap a little more exciting with this tuna mix – it’s got a bit of zing to it! 

Mix a can of tuna with ¼ cup (approx 60g) of Greek yoghurt and 1 tablespoon of dijon mustard. Spread it on a wholegrain wrap and layer some spinach or lettuce on top along with diced cherry tomatoes. Wrap up and enjoy! It’s also fantastic on rice cakes for an afternoon snack. 

Better-for-you Burgers 
A homemade burger can satisfy a craving without piling on the fat and salt of most takeaway options. Instead of the usual beef or grilled chicken, why not try a tuna patty on your burger?

Mix a can of tuna, some finely chopped basil, ¼ cup (approx 30g) of breadcrumbs, a beaten egg, a tablespoon of plain Greek yoghurt and a squeeze of lemon juice together. Once you’ve combined everything thoroughly, shape the mix into patties. Lightly fry over a medium heat for a few minutes, until the patty gets a little crunch. Top with spinach, cucumber and avocado. 



Source from Creative Ways to Use Canned Tuna

Healthy Pasta Sauce Recipes

Here are 3 homemade pasta sauces that are also healthy. 

Homemade Tomato Sauce

Makes 1 ½ cups

Ingredients:1 tbsp olive oil½ medium brown onion, finely diced2 garlic cloves, crushed1 tbsp tomato paste½ tsp dried oregano300g canned diced tomatoesSalt and ground black pepper10g (¼ cup) chopped basil10g (¼ cup) chopped Italian parsley

Method:

1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened, stirring often.

2. Add the tomato paste and oregano and cook for 1-2 minutes, stirring constantly.

3. Add the diced tomatoes, reduce the heat to medium-low and simmer for 8-10 minutes, until thickened, stirring occasionally.

4. Season with salt and pepper, if desired. Remove from the heat and stir through the fresh basil and parsley and adjust the seasoning if needed.

5. Transfer the sauce, in batches, to a food processor or blender and process for the desired consistency. For a chunkier sauce, puree some of the sauce mixture and mix it back through the sauce. For a smooth sauce, puree it all. Enjoy!

Cashew Basil Pesto

Makes 1 cup

Ingredients:1 large bunch basil, leaves picked30g raw cashew nuts2 garlic cloves, crushed½ tbsp fresh lemon juice50g (½ cup) parmesan cheese, grated125ml olive oilSalt and ground black pepper, to taste

Method:

1. Place the basil leaves, cashew nuts, garlic, lemon juice and parmesan cheese in a food processor and process until coarsely chopped.

2. With the food processor still running, slowly add the olive oil and process until fully combined and smooth. Season with salt and pepper, if desired. Enjoy!

Creamy Alfredo Sauce

Makes 3/4 cup

Ingredients:1 tbsp olive oil1 garlic clove, crushed1 tbsp flour175ml salt-reduced vegetable stock125ml (½ cup) low-fat milkPinch of ground nutmegGround black pepper, to taste50g (½ cup) parmesan cheese, grated

Method:

1. Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and cook for 1-2 minutes until fragrant, stirring frequently.

2. Add the flour and cook for 2 minutes, whisking constantly until smooth. Gradually whisk in the stock, milk, pepper and nutmeg. Increase the heat to medium and gently bring to the boil, stirring constantly.

3. Reduce the heat to medium-low and simmer for 3-4 minutes, until the mixture thickens, gently stirring constantly. Add the parmesan cheese and cook for a further 1-2 minutes, stirring constantly.

Enjoy!!

Source from Healthy Pasta Sauce Recipes

Creamy Lemon Dill Greek Pasta Salad

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

 

Serves: 6 (about 1.5 cups each)

INGREDIENTS

CREAMY LEMON DILL DRESSING

• 5oz. container plain Greek yogurt 
• ¼ cup mayonnaise 
• 1 clove garlic, minced
• 1 fresh lemon 
• ¼ tsp salt 
• ¼ tsp dried dill
• Freshly cracked pepper 

PASTA SALAD

• 1 lb. penne 
• 1 cup grape tomatoes 
• 1 cucumber (about 2 cups chopped) 
• 15oz. can quartered artichoke hearts 
• ¼ red onion 
• 2oz. feta 

INSTRUCTIONS

1. Prepare the dressing first so the flavors have time to blend. Use a zester or small-holed cheese grater to remove the zest from the lemon. In a small bowl, stir together the Greek yogurt, mayonnaise, garlic, 1 Tbsp of the lemon juice, ½ tsp of the lemon zest, salt, dill, and some freshly cracked pepper (about 10-15 cranks of a pepper mill). Refrigerate the dressing until ready to use.
2. Cook the pasta, in lightly salted water, according to the package directions. Drain the pasta and rinse briefly with cool water to bring the temperature down. Let the pasta drain until it's slightly dry and tacky on the surface.
3. While the pasta is cooking, slice the cucumber, then cut the slices into quarter rounds. Slice the grape tomatoes in half. Finely dice the red onion. Drain the artichoke hearts, then roughly chop them. Crumble the feta cheese.
4. Once the pasta is cooled and drained, Place it in a large bowl and combine with the cucumber, tomatoes, red onion, artichoke hearts, feta, and creamy lemon dill dressing. Stir to coat. Serve immediately or refrigerate until ready to eat.

STEP  BY STEP PHOTOS

Begin by removing the zest from one lemon. You’ll need about 1/2 tsp of the zest for the dressing, but you can keep the rest to use as a garnish.

Prepare the dressing first, so the flavors have time to infuse into the yogurt. In a small bowl, stir together one 5oz. container of Greek yogurt, 1/4 cup mayonnaise, 1 clove of minced garlic, 1/2 tsp of the lemon zest, 1 Tbsp of the lemon’s juice, 1/4 tsp dried dill, 1/4 tsp salt, and some freshly cracked pepper. If you can’t find a single-serving container of Greek yogurt that is exactly 5oz, no worries. That part is flexible. It seems like every brand is a different size, but anywhere between 5-7oz. will be okay.

Refrigerate the dressing until you’re ready to use it.

Cook one pound of penne pasta in lightly salted water, according to the package directions. Once cooked, drain in a colander and rinse briefly with cool water to bring the temperature down. Let the pasta drain until it’s slightly tacky or sticky on the surface. This will allow it to grip the dressing better than really wet pasta.

While the pasta is cooking, prepare the rest of the salad ingredients. Slice about 1 cup of grape tomatoes in half, cut one cucumber into quarter rounds (about 2 cups), dice 1/4 red onion, drain and roughly chop one 15oz. can of quartered artichoke hearts, and crumble 2oz. of feta.

Combine the drained pasta, the vegetables, and feta in a large bowl.

Pour the creamy lemon dill dressing on top, then stir to coat.

And you’re done! You can garnish with any extra lemon zest or a light sprinkle of dried dill.

Fast, easy, delicious, and a little more budget friendly. ;)

Source from http://www.budgetbytes.com/2016/08/creamy-lemon-dill-greek-pasta-salad/

German Potato Salad

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

 

Serves: 6 (about ¾c each)

INGREDIENTS

• 2 lbs. small red potatoes 
• ⅓ cup apple cider vinegar
• 1 Tbsp coarse ground mustard 
• 1 Tbsp white sugar 
• Freshly cracked pepper
• ½ tsp salt (plus more for the potato water) 
• 3oz. bacon 
• 1 small yellow onion 
• ¼ cup chopped fresh parsley 

INSTRUCTIONS

1. Scrub the potatoes well, then add them to a large pot with enough cool water to cover the potatoes by one inch. Add approximately ½ Tbsp salt to the cooking water. Place a lid on the pot, turn the heat on to high, and bring the pot to a boil. Continue to boil the potatoes until they can easily be pierced with a fork (about 15 minutes).
2. Meanwhile, prepare the dressing. In a small bowl stir together the apple cider vinegar, coarse ground mustard (or Dijon if preferred), sugar, some freshly cracked pepper, and about ½ tsp salt.
3. Cut the bacon into one inch pieces and add them to a large skillet. Sauté the bacon over medium heat until brown and crispy. Remove the bacon from the skillet and place it on a paper towel lined plate to drain. Leave the remaining bacon grease in the skillet.
4. While the bacon is cooking, dice the onion. After removing the bacon, add the onion to the skillet and sauté it in the leftover bacon grease until the onions are soft and transparent. Turn the heat off. Add the prepared dressing and whisk until the dressing is well blended with the bacon fat and it has thickened just slightly.
5. Once the potatoes are tender, drain them in a colander. Let them cool for a few minutes, or just until they are cool enough to handle. Slice the potatoes into ¼-inch thick medallions or half moons. Add the sliced potatoes, cooked bacon, and chopped parsley to the skillet with the dressing. Stir to combine. Serve immediately while the potatoes are still warm.

STEP BY STEP PHOTOS

Wash 2 lbs. of small red potatoes well. Place them in a large pot and add enough water to cover them by one inch. Add about 1/2 Tbsp salt to the water to make sure the potatoes are well seasoned. Place a lid on the pot and turn the heat on to high. Bring the pot to a boil, then continue to boil the potatoes until they are tender enough to be easily pierced with a fork (about 15 minutes).

Meanwhile, prepare the mustard vinaigrette. In a small bowl stir together 1/3 cup apple cider vinegar, 1 Tbsp coarse ground mustard (or Dijon, if you prefer that), 1 Tbsp white sugar, some freshly ground pepper (maybe 15-20 cranks of a pepper mill), and 1/2 tsp salt. 

Slice 3oz. of bacon into one-inch strips. Cook the bacon in a large skillet over medium heat until it is brown and crispy. Remove the bacon to a paper towel lined plate, leaving the grease in the skillet.

While the bacon is browning, dice one small yellow onion. After removing the bacon from the skillet, add the diced onion and sauté it in the bacon fat until the onion is soft and transparent. Turn off the heat.

Pour in the prepared dressing and whisk it into the bacon fat. It will create a slight emulsion and get just a LITTLE bit thicker.

Once the potatoes are tender, drain them in a colander and let them cool for just a few minutes or until they are cool enough to handle. Slice the potatoes into 1/4-inch rounds or half moons. Add the sliced potatoes to the skillet with the dressing, along with the crisp bacon and about 1/4 cup of chopped parsley.

Finally, just stir everything together until it’s coated in dressing! Ta-da!

Make sure to serve the potato salad while it’s still a bit warm… Oooh, it’s the best! (disclaimer: I’ve eaten the leftovers cold and it’s still awesome.)

Resource from GERMAN POTATO SALAD

Greek Chicken Pasta Salad

PREP TIME

40 mins

COOK TIME

20 mins

TOTAL TIME

1 hour

 

Serves: 4-6

INGREDIENTS

MARINADE/DRESSING

• 1 lemon 
• ¼ cup olive oil
• 3 cloves garlic, divided
• ½ Tbsp dried oregano
• ½ tsp salt 
• Freshly cracked pepper
• 
  

SALAD

• 2 boneless, skinless chicken thighs 
• 8oz. pasta (any shape) 
• 1 bell pepper (any color)
• 4oz. grape tomatoes* 
• ½ cucumber (1.5 cups diced)
• ¼ bunch parsley 
• 2oz. feta 

INSTRUCTIONS

1. Use a zester, microplane, or small-holed cheese grater to remove the zest from the lemon. Set the zest aside. Squeeze the juice from the lemon into a separate bowl. You'll need at least ¼ cup juice.
2. Prepare the dressing and marinade by mincing two of the three cloves of garlic and combining them with ¼ cup lemon juice, olive oil, oregano, salt, some freshly cracked pepper, and a pinch of the lemon zest. Whisk these ingredients until well combined.
3. Place the chicken thighs in a small zip lock bag and add half of the dressing, saving the rest to add to the salad later. Mince one more clove of garlic and add it to the bag with the chicken and marinade. Squeeze the air out and massage the bag to make sure the thighs are well coated in the marinade. Refrigerate the thighs for at least 30 minutes.
4. While the chicken is marinating, cook the pasta according to the package directions, drain in a colander, and let cool.
5. Heat a skillet over a medium flame. Once hot, add the marinated chicken thighs and cook on each side until they are well browned and cooked through (about 5 minutes each side). There should be enough oil in the marinade to keep the meat from sticking. Remove the cooked chicken from the skillet and let it rest for about five minutes. Once slightly cooled, chop the chicken into smaller, bite-sized pieces.
6. While the chicken is cooking, prepare the rest of the vegetables. Dice the cucumber and bell pepper. Slice the tomatoes in half (or dice if using Roma or regular tomatoes). Pull the parsley leaves from the stems and give them a rough chop.
7. Finally, build the salad. Add the cooked and cooled pasta to a large bowl. Top the pasta with the cucumber, bell pepper, tomatoes, parsley, and chopped chicken. Crumble the feta over top and add a pinch or two of the lemon zest. Pour the remaining dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to eat.

NOTES

*I got a sale on a snack pack of grape tomatoes, but two Roma tomatoes (diced) or one medium tomato can be used in place of the grape tomatoes.

STEP BY STEP PHOTOS

Start by removing the zest from one lemon. The zest is the magic part of the lemon. It provides an incredibly lemony flavor without making things too sour. So, for this recipe we use both the juice and the zest for an extra lemony kick. Use a zester, microplane, or small-holed cheese grater to scrape the thin layer of yellow zest from the peel. Set the zest aside. Squeeze the juice from the lemon into a separate bowl. You’ll need at least 1/4 cup of juice.

Now prepare the mixture that will be used as both the dressing and the marinade. Mince two cloves of garlic and combine them in a bowl with 1/4 cup lemon juice, 1/4 cup olive oil, 1/2 Tbsp dried oregano, 1/2 tsp salt, some freshly cracked pepper, and a pinch of that lemon zest. Whisk with a fork until well combined.

Add two boneless, skinless chicken thighs to a zip lock bag and add half of that dressing, plus one more clove of minced garlic (you really want the chicken to be garlicky!). Squeeze out all the air, give the bag a quick massage to distribute the marinade, then refrigerate the chicken for at least 30 minutes.

While the chicken is marinating, cook 8oz. of pasta (any shape) according to the package directions. Drain the pasta in a colander, and let it cool.

Heat a skillet over a medium flame and once hot, add the marinated chicken thighs. There should be enough oil on them from the marinade to keep them from sticking. Cook the thighs on each side until well browned and cooked through (about five minutes each side).  Seriously, this chicken was SO GOOD that I’m probably going to feature it as its own recipe soon. I wanted to eat it by itself.

Remove the chicken from the skillet and let it rest for a few minutes, then chop it into smaller, bite-sized pieces.

While the chicken is cooking, prepare the rest of the vegetables. Dice 1/2 cucumber (1.5 cups diced), dice the bell pepper, slice the tomatoes in half (or dice if using Roma or regular tomatoes), and give the parsley a rough chop.

Finally, it’s time to put everything together! Place the cooked, drained, and cooled pasta in a large bowl (it’s under there, I swear). Top the pasta with the tomatoes, cucumber, bell pepper, parsley, and chopped chicken. Finally, crumble 2oz. feta over everything and add one last pinch of lemon zest.

Pour the remaining dressing over the salad…

And toss until everything is coated in dressing. Done!

Source from GREEK CHICKEN PASTA SALAD