Now that Trent is off formula and eating more real food, I need to think of things to feed him at lunch. I've been a bit stumped. But I found this recipe from another mommy blogger, and I think I will try this next week.
7-10 oz tuna-drained,
1 egg,
1 tsp fresh parsley
1 cup bread crumbs
1 TB whole wheat flour, olive oil, salt and pepper
Mash the tuna a/ the egg, parsley and a pinch of salt and pepper
Add bread crumbs, mix well. Then add enough flour to bind mixture together.
Shape into 15-20 balls
Refrigerate for 15 min. & preheat your oven to 375
Drizzle olive oil on baking sheet, place tuna bites on top, drizzle more olive oil on top of tuna bites
Bake at 375 for 15-20 minutes. Add some veggies and enjoy!
Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts
Thursday, May 27, 2010
Fresh Mozzarella, Tomato & Bacon Sandwiches
* ¼ cup mayonnaise
* 1 clove garlic, minced
* 2 tsp lemon juice
* 1 tsp dijon mustard
* Salt & pepper, to taste
* For the Sandwiches:
* 8 slices bacon or turkey bacon
* 8 slices French bread
* Aioli
* 1 tomato, sliced
* 12-16 fresh basil leaves
* 1 large ball fresh mozzarella, sliced
* Salt & pepper, to taste
Make aioli by whisking together all of the aioli ingredients. Set aside in refrigerator.
Fry bacon in a large skillet. Once cooked through, place on paper towels to drain excess grease.
Toast bread and lay out 4 slices.
Spread aioli on each of the 4 slices. Top the aioli with 2 tomato slices, 2 slices of bacon, 3-4 basil leaves and then about 2 mozzarella slices.
Season the mozzarella with salt and pepper and then top with the remaining bread slices to form sandwiches.
You can also grill this sandwich. Simply assemble the sandwiches without toasting the bread, brush the outsides with olive oil and grill in a skillet until golden brown.
Thursday, July 2, 2009
Marinated Tuna Sandwiches
Ingredients:
2 crusty hoagie or French rolls
2 tablespoons extra virgin olive oil
1 clove garlic, bruised
2 tablespoons red wine vinegar
1/2 red onion, thinly sliced
1/2 can (2.25-ounce size) sliced black olives
1 perfectly ripe tomatoes, sliced 1/2-inch thick
1 can (6.5-ounce size) white albacore tuna, drained
2 tablespoons chopped fresh basil leaves
Kosher or coarse salt and freshly ground pepper to taste
Directions:
Tear off sheets of plastic wrap, each large enough to wrap a sandwich.
Split open a hoagie roll and lay open on each sheet. Sprinkle each roll half with 1/2 tablespoon of the olive oil. Rub the bread with the bruised garlic; discard the garlic. Sprinkle each roll half with 1/2 tablespoon red wine vinegar.
On the bottom half of each hoagie roll layer 1/4 of the onion, olives, tomatoes, tuna and basil. Season with salt and pepper. Place the top half of the hoagie roll on and wrap each sandwich tightly in the plastic wrap.
Let stand at room temperature for 1 hour or refrigerate 2 or more hours before serving to allow flavors to intensify and "marinate" the sandwich.
2 crusty hoagie or French rolls
2 tablespoons extra virgin olive oil
1 clove garlic, bruised
2 tablespoons red wine vinegar
1/2 red onion, thinly sliced
1/2 can (2.25-ounce size) sliced black olives
1 perfectly ripe tomatoes, sliced 1/2-inch thick
1 can (6.5-ounce size) white albacore tuna, drained
2 tablespoons chopped fresh basil leaves
Kosher or coarse salt and freshly ground pepper to taste
Directions:
Tear off sheets of plastic wrap, each large enough to wrap a sandwich.
Split open a hoagie roll and lay open on each sheet. Sprinkle each roll half with 1/2 tablespoon of the olive oil. Rub the bread with the bruised garlic; discard the garlic. Sprinkle each roll half with 1/2 tablespoon red wine vinegar.
On the bottom half of each hoagie roll layer 1/4 of the onion, olives, tomatoes, tuna and basil. Season with salt and pepper. Place the top half of the hoagie roll on and wrap each sandwich tightly in the plastic wrap.
Let stand at room temperature for 1 hour or refrigerate 2 or more hours before serving to allow flavors to intensify and "marinate" the sandwich.
Tortellini Stew w/Spinach and Zucchini
Ingredients:
1 can (14 oz size) reduced-sodium vegetable or chicken broth
1 package (9 oz size) refrigerated cheese or mushroom tortellini
1 can (14.5 oz size) diced tomatoes
3 cups packed baby spinach
3 tablespoons chopped fresh basil
2 tablespoons freshly shredded Asiago or Parmesan cheese
1/8 teaspoon freshly ground pepper
2 small zucchini, diced large, sauteed lightly
Directions:
Bring broth to a boil in medium saucepan over high heat. Add tortellini. Reduce heat to medium-low; simmer gently 5 minutes.
Gently stir in tomatoes; simmer 4 minutes or until tortellini is tender. Stir in spinach 1 cup at a time just until wilted. Add zucchini. Stir in basil.
Ladle into shallow bowls; sprinkle with cheese and pepper.
As an added delicious touch, once you've turned off the heat, stir in three triangles of Laughing Cow cheese. It adds a lovely richness to the broth, and it also thickens it all up, just a smidge. So good.
1 can (14 oz size) reduced-sodium vegetable or chicken broth
1 package (9 oz size) refrigerated cheese or mushroom tortellini
1 can (14.5 oz size) diced tomatoes
3 cups packed baby spinach
3 tablespoons chopped fresh basil
2 tablespoons freshly shredded Asiago or Parmesan cheese
1/8 teaspoon freshly ground pepper
2 small zucchini, diced large, sauteed lightly
Directions:
Bring broth to a boil in medium saucepan over high heat. Add tortellini. Reduce heat to medium-low; simmer gently 5 minutes.
Gently stir in tomatoes; simmer 4 minutes or until tortellini is tender. Stir in spinach 1 cup at a time just until wilted. Add zucchini. Stir in basil.
Ladle into shallow bowls; sprinkle with cheese and pepper.
As an added delicious touch, once you've turned off the heat, stir in three triangles of Laughing Cow cheese. It adds a lovely richness to the broth, and it also thickens it all up, just a smidge. So good.
Thursday, June 25, 2009
Pasta Salad with Feta
Dressing
-60 mL (1/4 cup) Irresistibles extra virgin olive oil*
-25 mL (1 1/2 Tbsp.) Irresistibles lemon juice*
-10 mL (2 tsp.) chopped fresh oregano or 2 mL (1/2 tsp.) Irresistibles dried oregano*
-1 clove garlic, chopped
Salad
-375 mL (1 1/2 cups) cooked penne*
-250 mL (1 cup) crumbled Canadian Feta
-250 mL (1 cup) seeded and diced tomatoes
-250 mL (1 cup) diced cucumbers
-125 mL (1/2 cup) sliced black olives*
-125 mL (1/2 cup) sliced green pepper
-30 mL (2 Tbsp.) chopped fresh parsley
-30 mL (2 Tbsp.) chopped green onions
-Salt and freshly ground pepper, to taste
To make dressing, in a blender process olive oil, lemon juice, oregano and garlic until creamy.
In a salad bowl, combine pasta, cheese, tomatoes, cucumbers, olives, green pepper, parsley and green onions.
Drizzle with dressing and toss well. Salt and pepper, to taste.
Refrigerate for at least 1 hour before serving.
Sunday, June 21, 2009
Italian Wedding Soup
* 2 (32-ounce) cartons chicken broth
* 1 pound lean ground beef
* 2 eggs, lightly beaten
* ¼ cup bread crumbs
* 2 tablespoons grated Parmesan cheese, plus extra for serving
* 1 (6-ounce) package baby spinach
* 1 cup small pasta, such as ditalini or orzo
In a large pot over high heat, heat the chicken broth to boiling.
While the broth is heating, in a large mixing bowl, combine the beef, eggs, bread crumbs, and Parmesan cheese, working well (or mixing with your hands to thoroughly blend).
Form mixture into small meatballs, less than 1-inch in diameter.
To the boiling chicken broth, add the meatballs, spinach, and pasta. Return to boiling, then reduce the heat to medium, keeping the broth in a small rolling boil.
Cook for about 15 to 20 minutes, until the meatballs are cooked through.
Serve in bowls and pass extra Parmesan cheese.
* 1 pound lean ground beef
* 2 eggs, lightly beaten
* ¼ cup bread crumbs
* 2 tablespoons grated Parmesan cheese, plus extra for serving
* 1 (6-ounce) package baby spinach
* 1 cup small pasta, such as ditalini or orzo
In a large pot over high heat, heat the chicken broth to boiling.
While the broth is heating, in a large mixing bowl, combine the beef, eggs, bread crumbs, and Parmesan cheese, working well (or mixing with your hands to thoroughly blend).
Form mixture into small meatballs, less than 1-inch in diameter.
To the boiling chicken broth, add the meatballs, spinach, and pasta. Return to boiling, then reduce the heat to medium, keeping the broth in a small rolling boil.
Cook for about 15 to 20 minutes, until the meatballs are cooked through.
Serve in bowls and pass extra Parmesan cheese.
Thursday, June 18, 2009
Ravioli and Zucchini Soup
* 1 (28-ounce) can crushed tomatoes with basil
* 1 (32-ounce) container vegetable broth
* 1 teaspoon Italian seasoning
* 1 teaspoon bottled minced garlic
* ½ teaspoon salt
* ½ teaspoon pepper
* 2 medium zucchini, quartered and cut into ½-inch dice
* 2 (9-ounce) packages refrigerated cheese-filled ravioli
* Parmesan cheese, optional
In a large saucepan over medium-high heat, combine the tomatoes, broth, Italian seasoning, garlic, salt and pepper, stirring well to mix. Bring to a boil.
Add the zucchini, stirring well to mix. Continue to cook for 5 minutes.
Add the ravioli, reduce heat to medium, and cook until the ravioli are tender and float to the surface, about 10 minutes. Top individual servings with Parmesan cheese, if desired.
* 1 (32-ounce) container vegetable broth
* 1 teaspoon Italian seasoning
* 1 teaspoon bottled minced garlic
* ½ teaspoon salt
* ½ teaspoon pepper
* 2 medium zucchini, quartered and cut into ½-inch dice
* 2 (9-ounce) packages refrigerated cheese-filled ravioli
* Parmesan cheese, optional
In a large saucepan over medium-high heat, combine the tomatoes, broth, Italian seasoning, garlic, salt and pepper, stirring well to mix. Bring to a boil.
Add the zucchini, stirring well to mix. Continue to cook for 5 minutes.
Add the ravioli, reduce heat to medium, and cook until the ravioli are tender and float to the surface, about 10 minutes. Top individual servings with Parmesan cheese, if desired.
Roast Beef Quesadillas
* Four 8-inch flour tortillas
* ½ pound thin, deli-sliced roast beef, divided
* 1 cup French fried onions, like French's Original, divided
* 1 8-ounce package shredded Cheddar, Monterey Jack, or Co-Jack cheese, divided
* cooking spray
* salsa and sour cream, for topping, optional
Preheat the oven to 450 degrees.
Coat each tortilla generously with cooking spray and place sprayed side down on a large baking sheet.
Sprinkle ½ cup of cheese evenly over each tortilla.
On one half of each tortilla, place ¼ of the roast beef and ¼ of the French fried onions.
Bake for 5 to 7 minutes or until the cheese is melted and tortilla is lightly browned.
Carefully fold the cheesy half of each tortilla over the beef and onion half, and cut each quesadilla into two or three wedges with a pizza wheel.
Garnish with your favorite toppings.
* ½ pound thin, deli-sliced roast beef, divided
* 1 cup French fried onions, like French's Original, divided
* 1 8-ounce package shredded Cheddar, Monterey Jack, or Co-Jack cheese, divided
* cooking spray
* salsa and sour cream, for topping, optional
Preheat the oven to 450 degrees.
Coat each tortilla generously with cooking spray and place sprayed side down on a large baking sheet.
Sprinkle ½ cup of cheese evenly over each tortilla.
On one half of each tortilla, place ¼ of the roast beef and ¼ of the French fried onions.
Bake for 5 to 7 minutes or until the cheese is melted and tortilla is lightly browned.
Carefully fold the cheesy half of each tortilla over the beef and onion half, and cut each quesadilla into two or three wedges with a pizza wheel.
Garnish with your favorite toppings.
Tuesday, May 5, 2009
One-Pot Tuna and Mac
2 1/2cups (625 mL) water
2 chicken or vegetable bouillon cubes (or 1 tbsp/15 mL bouillon powder)
2cups (500 mL) small pasta shells (or elbows or other small pasta shape
1cup (250 mL) milk
2cups (500 mL) fresh, frozen or canned green beans, peas or broccoli, cut into 1/2 in. (1 cm) pieces
1/4tsp (1 mL) black pepper
1 1/2cups (375 mL) cheddar cheese, shredded
184g can chunk tuna, drained
1. In a medium saucepan, bring the water and bouillon cubes or powder to a boil over high heat. Add the uncooked pasta and bring back to a boil, stirring. Lower the heat to medium-low and cook for 5 minutes, stirring occasionally to prevent the pasta sticking to the bottom of the pot. Add the milk, veggies and pepper and continue to cook, partially covered, for another 5 minutes, stirring frequently. Remove from heat, add the cheese and tuna and stir just until the cheese is melted.
2 chicken or vegetable bouillon cubes (or 1 tbsp/15 mL bouillon powder)
2cups (500 mL) small pasta shells (or elbows or other small pasta shape
1cup (250 mL) milk
2cups (500 mL) fresh, frozen or canned green beans, peas or broccoli, cut into 1/2 in. (1 cm) pieces
1/4tsp (1 mL) black pepper
1 1/2cups (375 mL) cheddar cheese, shredded
184g can chunk tuna, drained
1. In a medium saucepan, bring the water and bouillon cubes or powder to a boil over high heat. Add the uncooked pasta and bring back to a boil, stirring. Lower the heat to medium-low and cook for 5 minutes, stirring occasionally to prevent the pasta sticking to the bottom of the pot. Add the milk, veggies and pepper and continue to cook, partially covered, for another 5 minutes, stirring frequently. Remove from heat, add the cheese and tuna and stir just until the cheese is melted.
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