SPAGHETTI ROSTI WITH SPINACH AND TUNA

ANOTHER QUICK LENTEN MEAL!

fritatta (4)

I USED ONE DISH AND COOKED IT IN THE MICROWAVE – THE RECIPE CALLED FOR SAUTEING THE ONION AND GARLIC IN A NON-STICK SKILLET THAT IS SUITABLE TO PUT UNDER THE BROILER BUT ALL MY SKILLETS HAVE PLASTIC HANDLES!! THEY MIXED EVERYTHING IN A LARGE MIXING BOWL THEN RETURNED THE MIXTURE TO THE SKILLET COOKING WITHOUT STIRRING ABOUT 10 MINUTES UNTIL SET. THEN THEY PLACED THE SKILLET UNDER THE BROILER UNTIL BROWNED. EITHER WAY YOU DECIDE TO COOK IT, YOU’LL LOVE IT!

8 oz whole wheat thin spaghetti cooked according to directions
1 small onion, finely chopped
1 Tbsp minced garlic
6 oz frozen chopped spinach, thawed and drained (Fresh spinach would be even better!)
5 eggs, beaten
2 (5oz) canS tuna in water, drained
1/4 c shredded cheddar cheese
salt and pepper to taste (I always add at the table if needed)

I HAD LEFT OVER SPAGHETTI NOODLES SO I THREW THEM IN A 10″ GLASS PIE PLATE THAT I SPRAYED WITH NON-STICK COOKING SPRAY. I MIXED EVERYTHING IN THE PIE PLATE, COVERED WITH WAXED PAPER AND COOKED IN THE MICROWAVE ON HIGH 10 MINUTES UNTIL SET IN THE MIDDLE (ABOUT EVERY 2 MINUTES I WOULD STOP AND STIR A TOUCH).  IN THE LAST 2 MINUTES I ADDED A SLICE OF AMERICAN CHEESE BROKEN INTO 8 PIECES AROUND THE OUTSIDE EDGE FOR A BIT OF COLOR!

IT WAS EASY TO CUT INTO 6 WEDGES AND SERVE WITH A FRESH SALAD!

MY HUSBAND THOUGHT SOME FRENCH FRIED ONIONS WOULD REALLY SET IT OFF SO NEXT TIME I’LL MIX SOME IN AND THEN LEAVE SOME ON TOP TO GET CRISPY! GOOD IDEA HUBBY!

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WARM WHITE BEAN AND TUNA QUESADILLAS

 

tuna bean quesadilla (1)

1 (15oz) can cannellini beans, drained and rinsed
2 (5 oz) cans tuna, drained
1/4 c Miracle Whip
2 tsp lemon juice
1 Tbsp minced garlic
5 large (super sized) Azteca Tortillas
1 c shredded cheddar
1 c baby spinach leaves
1 c roasted red pepper or fresh red pepper slices
non-stick spray

tuna bean quesadilla

Preheat oven at 350 F. In a medium mixing bowl, lightly mash beans. Stir in next 4 ingredients. Evenly sparead tuna mix over 2 1/2 tortillas laid out on 2 cookie sheets sprayed with non-stick spray. Top with cheese, spinach, peppers and remaining tortillas. Lightly spray tortilla tops with non-stick spray and bake for 15-20 minutes until golden brown. Cut into quarters and serve with salsa and sour cream.

ALSO SERVED WITH A FRESH SALAD!

ANOTHER GREAT LENTEN MEAL

LENTEN TUNA BURGERS

MEATLESS FRIDAYS IN LENT REQUIRE LOTS OF NEW IDEAS!

Tuna Burgers and steamed slaw (11)

2 (5 oz ) can chunk light tuna in water (drained well)
1 small sweet potato (peeled and cut into large chunks)
2 eggs
1/4 c Italian seasoned bread crumbs or panko
1/4 c all purpose baking mix (bisquick)
1/2 pkt of ranch dressing mix
2 Tbsp pesto

In a large mixing bowl place sweet potato chunks into 1-2 cups of hot water. Microwave on high 10-15 minutes until soft enough to mash. Mash up and add the drained tuna. Add eggs and mix well. Add bread crumbs, baking mix, ranch dressing mix and pesto. Mix well. Mold into 4 large burgers (I use a round plastic container). Place burgers on a preheated George Forman Grill or preheated skillet sprayed with non-stick spray. Grill 5-8 minutes each side (the George Forman Grill cuts cooking time in half as it grills both sides at once).

ADD LETTUCE, TOMATO, PICKLES,MAYO OR TARTAR SAUCE.  I SERVED ON A CIABATTA ROLL WITH SPICY BAKED FRIES (I HAD A COMBINATION OF SWEET POTATO AND WHITE POTATOES FOR THE FRIES) AND STEAMED LEMON DILL BROCCOLI SLAW.

STEAMED LEMON DILL BROCCOLI SLAW

2 c broccoli slaw (homemade or prepackaged)
1/2 cup chicken broth (vegetable broth if you want to keep the slaw vegetarian
1 Tbsp lemon juice (fresh is always best but bottled will do)
1 tsp dill weed

Place all ingredients in a microwave safe bowl and mix well.  Microwave on high about 2 minutes – I like to keep my slaw on the crunchy side so I only nuke it until it is warmed not hot and limp.

TUNA AND HUMMUS WRAP

TUNA HUMMUS WRAPS 001 (570x428)

CUCUMBER DILL HUMMUS

1 (15oz) can chick peas, drain and rinse
2 Tbsp minced garlic
1/2 cup diced onion
1/2 cup diced cucumber
1 Tbsp dill weed
1/2 tsp salt
1/4 tsp pepper

I placed the last 6 ingredients in the blender and begin to puree.  Add the chick peas a little at a time and continue to puree until your hummus is a nice smooth consistency.

TUNA MIXTURE

2 (5oz) cans chunk light tuna in water, drained
1/3 cup chopped tomato
1/4 cup chopped red onion
1 (15oz) can cannellini beans, drained and rinsed
1 Tbsp minced garlic
2 Tbsp Italian Dressing
4 cups Romaine or mixed lettuce
4 large tortillas (I used Azteca flour tortillas but whole wheat would be a healthier choice!)

Spread one side of a tortilla with hummus, fill with tuna mixture and lettuce and wrap!

I OVER FILLED MY TORTILLA AND MY WRAP SPLIT OPEN SO AVOID OVER FILLING OR SERVE THE TUNA AND HUMMUS OVER A BED OF LETTUCE AND HAVE SOME PITA ROUNDS ON THE SIDE!

 

MEXICAN TUNA MELT ON CIABATTA – JUST IN TIME FOR LENT

mexican Tuna Melt 007 (570x428) (3)
3 (5oz) cans chunk light tuna drained
1 (15 oz) can pinto beans, drained and rinsed
1/2 c sunflower kernels
1/2 c finely chopped red onion
1 tsp lime juice
1 hot pepper finely chopped and seeded (I’ve used Anaheim and Poblano)
1/4 c mayonnaise (I mixed in a little plain yogurt to cut the fat)
1 c shredded pepper jack cheese

Fold together. Serve toasted on half a Ciabatta Roll or Whole Grain Roll with sliced tomato and a big salad!

GOOD FOR ASH WEDNESDAY AND ALL THE FRIDAYS IN LENT – FEEL LIKE YOU’RE EATING OUT AT A FANCY RESTAURANT!

SERVE WITH A BIG DILL PICKLE AND ENJOY!