Feb 25
A friend of mine had come over a while back and brought over a salad with tuna and beans on it. Its a perfect addition to any salad and very filling! I am always running out of ideas for what to put on a salad and this was quite tasty, so I wanted to share for anyone else who is always trying to give their salad a bit of variety 
Bean and Tuna Salad
Ingredients (2-4 people):
1 package Lettuce
1 tomato
1 can tuna
1 can of beans (black, pinto, red, navy, etc…) — your choice of beans but black beans are pretty tasty 
lemon juice
olive oil
salt and pepper
Directions:
Chop up the lettuce and add to a bowl. Chop up the tomato and add on top of lettuce. Drain the tuna and add to the salad. Drain and wash the beans and add to the salad as well.
In a different bowl mix the lemon juice, olive oil, salt, and pepper and then pour the dressing over the salad. If you desire a different type of dressing you can mix yogurt, mayo, a tad bit of ketchup, lemon juice, salt, and pepper and pour that over your salad. However, the dressing with mayo is probably not the healthy choice…but its pretty good.
Tagged with: Tuna
Feb 21
Tuna Salad
Sometimes you need something quick and easy to eat and a Tuna Salad is the perfect fix for such a situation. Its filling and can be eaten plain, with bread, or even with crackers.
Ingredients (2 -3 people):
2 cans tuna in water — I typically buy the Chicken of the Sea brand
3 sticks celery
pickles –desired amount
mayo –desired amount
salt and pepper
Directions:
Drain the water from the tuna and add in a bowl. Chop up the celery and pickles and add to the bowl. Add salt, pepper, and any other desired spices. Mix all the ingredients together then add mayo and mix ingredients some more.
Refrigerate for at least 15 - 30 minutes and then serve with bread, crackers, or plain. If you want to make sandwiches you can even place some cheese (american, cheddar, provolone, etc.) slices on the Tuna Salad sandwich.
Tagged with: Celery • Mayo • Tuna
Feb 13
I had been wanting to make Oven Baked Salmon with a cream sauce for a long time. I finally got around to it and thought this would be something nice to make for two…or you could bake an entire Salmon to feed at least 4 people.
Oven Baked Salmon
Ingredients (2 people):
approximately 1 lb salmon
1/2 cup whip cream — less or more depending on the amount of cream you want to use
1/2 cup milk (preferably fat free milk)– if you use less cream you can add more milk
1 teaspoon flour
1/2 teaspoon starch
1 teaspoon garlic –finely chopped
1 tablespoon butter
salt and pepper
garlic powder
red pepper (optional)
dry parsley flakes (optional)
steam vegetables –you can buy a ready bag or fresh vegetables of your choice to steam
Directions:
Steam the vegetables (or boil in water) and while they are steaming prepare the fish. Place the salmon on a baking sheet after covering the sheet baking sheet with foil. Add salt, pepper, parsley flakes, and, garlic powder to the Salmon. Preheat the oven to 450 degrees Fahrenheit, and once the oven is ready place the Salmon into the oven and bake for approximately 15 minutes. Note: after the vegetables are ready you can add some salt and pepper to the vegetables to add some flavor.
For the Sauce:
Heat the butter (on medium low heat) in a pot and then add the flour and stir the contents around until the flour is mixed in well with the butter. Add the milk, cream, starch and mix all the ingredients. Add the garlic, salt, pepper, and red pepper then stir all the contents. If you want the sauce to be thicker leave it on the stove top a bit longer and constantly stir the sauce.
Once everything is ready you can serve the Salmon with a bit of the cream sauce on top. Note: the sauce can be a bit creamy and does get thick fast, so don’t leave it on the stove top for too long if you don’t want it to thicken too much.
Tagged with: Flour • Garlic • Milk • Salmon • Starch • Whip Cream
