Dill Pickle Tuna Pasta Salad

Serves two.

Ingredients:

7 ounces pasta, cooked (Before boiling, I measured 4 oz. UNCOOKED Banza.)

2 cans tuna (I used Safe Catch.)

1/2 cup dill pickles, diced

1/4 cup red onion, finely diced

1/4 cup celery, finely diced (I did not use.)

1/4 cup peas, thawed

2 hard boiled eggs, diced

2 tablespoons fresh dill, chopped (I just used dried and measured with my heart.)

Dressing:

2 tablespoons plain Greek yogurt

2 tablespoons mayo

1 tsp. dried dill

2 tablespoons-1/4 cup of pickle juice, to taste

salt and pepper, to taste

Directions:

Cook pasta according to package directions, and while pasta is cooking, prepare remaining veggies, herbs (if using fresh), and eggs.

In a large bowl, combine dressing ingredients and whisk to combine.  (Start with 2 tablespoons of pickle juice.  If dressing feels too thick, add more until you reach the desired consistency.)

Drain pasta and allow to cool.  Add to large bowl (that you made dressing in), along with the remaining ingredients.  Gently toss to combine. Salt and pepper to taste.

*I added a couple pinches of red pepper flakes and more pickle juice at the end, as the pasta soaked up a lot of the dressing!

 

*Modified from @forgetthetakeout (cookbook/IG)

Yummiest Tuna Pasta Salad (*but see notes to swap out tuna if you're not a fan)

 

Ingredients:

For the salad:

• 1 ½ cups cooked pasta (250 grams COOKED)
• 4 (5 oz. each) cans of albacore tuna (I like Wild Planet.)
• ⅔ cup cucumbers, finely diced
• ½ cup jarred roasted red peppers, chopped
• ½ cup jarred pepperoncinis, chopped (I used banana peppers.)
• ½ cup red bell peppers, diced
• ¼ cup red onion, finely diced
• ½ cup basil (I didn't bother using.)
• 2 Tbsp. fresh dill or parsley, chopped (I used parsley.)
• 3 cups arugula, roughly chopped
• 2 oz. crumbled feta
• I added 1 seeded jalapeño too!

For the dressing:

• 3 Tbsp. light balsamic vinegar (I used a lemon infused white balsamic.  My fave is the Baker and Olive brand.)
• 3 Tbsp. lite mayo (I used Chosen Foods brand.)
• 1 lemon, squeezed
• ½ Tbsp. olive oil
• 1 frozen garlic cube (or minced clove)
• 2 tsp. honey mustard
• ½ tsp. kosher salt
• ¼ tsp. pepper

Directions:

• Cook 125 grams of pasta if you want just enough for this recipe. It will grow into 250 grams of cooked pasta.
• To a large bowl, add cooked pasta along with the rest of the salad ingredients. Break up the tuna so you don’t have any huge chunks.
• Whisk together the dressing ingredients. Pour over the salad and toss well. Add additional salt and pepper to taste. Tip: If it’s drier than you prefer, add a little juice from the pepperoncini (banana pepper) jar or additional vinegar.
• Enjoy immediately or store in the fridge for your meal prep!

Notes:

GF/DF: Make sure to use gluten-free pasta and dairy-free cheese. 

Pasta: Cook a whole box and save the leftovers.  The cooked and dry weight pasta measurements are included in recipe.

Vinegar: Feel free to use any light balsamic or champagne vinegar.  My favorite is a fruit-infused white balsamic by Baker and Olive for that sweet kick! You can also do half of a normal vinegar and half of the fruit infused for balance.

Tuna: If you're not a fan of tuna, feel free to swap in chicken of course! Use the same 420 grams of chicken for the following macros: 

• Grilled chicken:  402 calories, 11 fat, 33 carbs, 36 protein, 2.2 fiber
• Rotisserie chicken breast: 388 calories, 12 fat, 32 carbs, 34 protein, 2.2 fiber

*www.lillieeatsandtells.com

"Dumbest" Fish STICK Tacos!

"Dumb" meaning easy + super yummy, these fish tacos can be dazzled up any way you'd like your tacos prepared!  In 15 minutes flat, you'll have crispy fish tacos on the table!  I've modified a couple of things for even easier prep.  For the original recipe, visit Chelsea's Messy Apron site and just search "fish stick tacos."  She crisps up corn tortillas for a more authentic feel...no thanks.  Too much work.

This recipe makes SEVEN little tacos...double the fish stick amount if you need more.  If you're feeding a family, adults would definitely eat AT LEAST two.

Ingredients:

• 3 cups coleslaw (I used a bag of red.  I don't think it matters.  She calls for green.)
• 1 tablespoon red wine vinegar
• sea salt + pepper
• 14 frozen fish sticks (Original recipe and I both used Gorton's.  They are easily found in most grocery stores and are made with 100% real, wild-caught fish (no fillers)!)
• tortillas of choice (Misson brand flour Street Tacos (they're only about 5" wide and in my opinion, they're the perfect ratio of fish and shell!)
• 1/3 cup sour cream
• 1/4 cup mayo
• 2 tablespoons lime juice
• 1 teaspoon each: garlic powder + Sriracha
• For serving: ripe avocado (I used pre-made guac), cotija cheese, additional lime wedges & cilantro (optional)

Directions:

1. PREP: If using the oven, preheat according to fish stick instructions.  You can also use the air fryer!

2. SLAW: In a medium-sized bowl, add the coleslaw, red wine vinegar, & 1/4 teaspoon fine sea salt. Toss with tongs and let stand, tossing occasionally.  Scrunch cabbage with your hands to soften a touch more.

3. FISH STICKS: Prepare fish sticks according to package directions (or air fry).

4. SAUCE: In a small bowl, combine sour cream, mayo, lime juice, garlic, and Sriracha (add more for a hotter sauce). Season to taste.  (I add 1/4 teaspoon salt and 1/8 teaspoon pepper...and a little bit of water to thin out the sauce. Stir until smooth.   I prepped this ahead of time so it was ready prior to dinner!)

5. ASSEMBLE: Divide the slaw evenly between tortillas. Add TWO fish sticks per taco and add favorite toppings! Add fresh cilantro if desired and drizzle sauce very generously on top (or dip tacos in sauce). Sprinkle cotija if using. Serve with lime wedges (optional) & enjoy immediately!

*www.chelseasmessyapron.com

Mediterranean Tuna (or Chicken) Orzo Salad

Ingredients:

Dressing

• 4 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard (Do not use regular mustard.)
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 1/2 cup olive oil
• 1 lemon (2-3 tablespoons fresh lemon juice)
• Salt and pepper

Salad

• 1 cup dry orzo pasta (measured when dry)
• 2 cans (5 ounces EACH) canned tuna or chicken, drained (You can also totally use a rotisserie chicken!  Throw chicken into food processor and pulse.)
• 4 full, canned roasted red bell peppers, drained and coarsely diced (I used less.)
• 1/2 cup kalamata olives, drained and coarsely chopped
• 1/2 cup flat leaf parsley, chopped (very loosely measured)
• 1/2 red onion, diced
• 1 large cucumber, chopped
• 3/4 cup crumbled feta cheese

Directions:

1. Begin by prepping the dressing. Whisk the red wine vinegar, Dijon mustard, oregano, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste) together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while prepping the rest of the salad.
2. Cook the orzo pasta according to package directions. Drain and rinse in cold water. Toss with 2-3 tablespoons of the dressing and pour into a large bowl.
3. Meanwhile, prep the rest of the ingredients: drain the tuna or chicken and add to the pasta. Coarsely dice the roasted bell peppers, coarsely chop the olives, finely chop the parsley, dice the red onion, and chop the cucumber. Add all the ingredients to the pasta.
4. Toss with the dressing to taste (you can use all of it or less) and top with the feta cheese. Toss and enjoy immediately!

Notes:

The amounts of toppings are general guidelines -- obviously adjust to your personal preferences (if you like more parsley, add more. If you hate it, it's fine to omit or reduce it.  Same goes for the peppers, olives, feta, cucumber, and red onion.)

*www.chelseasmessyapron.com

Sriracha Tuna Salad Wrap

Ingredients:

• 2 cans (5 ounces each) Albacore Tuna in Olive Oil 
• 1/3 cup regular, real mayo
• 2 and 1/2 teaspoons Sriracha
• 1 regular lime 1/2 teaspoon zest, 2 and 1/2 tablespoons juice
• 1 teaspoon white sugar
• 1-2 large avocados
• 1 heaping cup matchstick carrots
• 1 cucumber
• 1 red pepper
• 1 bunch cilantro
• 4 large tortillas
• Optional: salt and pepper, fresh lime

Directions:

1. Thoroughly drain the tuna.
   
2. In a bowl, combine the mayo, Sriracha, lime zest, lime juice, and white sugar. Add in a pinch of salt and pepper to taste and whisk until smooth. Add in the tuna and gently stir until combined.
   
3. Prep the veggies: thinly slice the avocados, cut the cucumber into matchsticks, thinly slice the red pepper, and coarsely chop a large handful of cilantro.
   
4. Lay out the tortillas. Divide the tuna mixture evenly among the tortillas.
   
5. Top the tuna with even amounts of sliced avocado, matchstick carrots, cucumber, red pepper, and cilantro.
   
6. Add some salt and pepper and fresh lime juice if desired.
   
7. Roll up tightly and enjoy immediately. (Do not make these in advance as the tuna will get the tortilla soggy.)

*www.chelseasmessyapron.com

Broiled Tilapia Tacos

real yum.

(p.s. These ingredient amounts serve four, so halve the recipe if you're serving for two!)

INGREDIENTS:

• 8 6-inch white or yellow corn tortillas
Quick Slaw:
• 2 cups finely chopped green cabbage or prepackaged angel hair coleslaw mix (I bought the prepackaged broccoli slaw and it was delicious.)
• 1/4 cup chopped fresh cilantro
• 3 small radishes, very thinly sliced
• 1 tablespoon olive or avocado oil
• 1 tablespoon fresh lime juice
• Pinch of salt, plus more to taste if needed
Avocado Sauce:
• 1/2 cup sour cream or plain yogurt
• 1 avocado
• 1/2 jalapeño, seeded and membranes removed
• Pinch of salt
Tilapia:
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 tablespoon olive or avocado oil
• 4 tilapia fillets, about 5 ounces each

DIRECTIONS:

1. Preheat the broiler to high with one rack in the center and another placed about 4-5 inches from the top of the oven or heating element. 
2. For the coleslaw, in a medium bowl, toss together all the ingredients. Set aside.
3. For the avocado sauce, blend all the ingredients together until smooth. Set aside. (Just the 1,000,001th reason to have a Vitamix!)
4. Wrap the tortillas in foil and place them on the center rack of the oven to heat through.
5. For the tilapia, in a small bowl, combine the cumin, garlic powder, oregano, and salt. Place the tilapia fillets on a lightly greased baking sheet (you can line with foil and grease the foil to minimize cleanup) and rub lightly on both sides with the oil. Sprinkle both sides of the fish with the spice mixture. Broil on the top rack until the flesh is firm but not overcooked, 5-8 minutes. (Half of my fish was cooked after about 8 min, so I took the finished fish out and left the rest of the fish to cook for another 2 minutes or so.)
6. To serve, use two forks to lightly break apart the tilapia into pieces. Divide the fish between the tortillas and top with slaw and avocado sauce. Serve immediately.  

*www.melskitchencafe.com

Cajun Shrimp and Quinoa Casserole

Laura swore by this one!  I trusted her.  She delivered!  Thanks, girl!

(See her modifications and then see mine in red.)

Ingredients:

• ¾ lb. large shrimp, peeled and deveined (Laura used one pound.)
• 4 medium tomatoes, cut into chunks (Laura used a container of cherry and halved them.)
• 1 jalapeño, seeded and chopped, optional (See directions for my suggestions.)
• ½ cup chopped sweet onion (See directions for my suggestions.)
• 2 cloves of garlic, minced (See directions for my suggestions.)
• 1 tablespoon tomato paste (Laura used 2 tablespoons.)
• 3 tablespoons olive oil, divided
• 2½ teaspoons cajun seasoning, divided
• salt and pepper to taste
• 2½ cups cooked quinoa (See below for the best way to cook quinoa...)
• 1 cup shredded fontina cheese
• Fresh cilantro for garnish

Directions:

Gwyneth Paltrow taught me how to cook the perfect quinoa.  
-Rinse 1 cup uncooked quinoa in a fine mesh strainer.  (Although this may sound like an unnecessary step, it really makes a huge difference in flavor, since quinoa's natural coating tastes like soap.)
-Place it in a pot set over high heat with 1 3/4 cup water and a big pinch of sea salt. Bring the quinoa to a boil, lower the heat, cover the pot, and cook until all the liquid is absorbed, 12 to 15 minutes. Turn the heat off, place a dry paper towel between the pot and the lid (lid back on), and let the quinoa sit for at least 5 mintues before giving it a fluff with a fork. You'll have a little more than 2½ cups, so make sure you measure it out for the recipe when you need it.

Also, to minimize prep and time, I put the seeded jalapeño, onion, and garlic cloves in a food processor and it was all minced in seconds!

Now let's continue...

1. Toss the shrimp and 1 teaspoon Cajun seasoning together; set aside.
2. Toss the tomatoes with 1 tablespoon olive oil and 1 teaspoon Cajun seasoning; set aside.
3. Heat 1 tablespoon olive oil over medium heat in a cast iron skillet (or any oven-safe skillet). Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.
4. Add the remaining 1 tablespoon of olive oil to the pan along with the onion, jalapeño, and garlic. Cook until the onion and jalapeño are tender, stirring often. Mix in the quinoa, tomato paste, ½ teaspoon Cajun seasoning and tomato chunks. Top with the shrimp and then sprinkle with the fontina cheese.
5. Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly.
6. Garnish with fresh cilantro.

Notes from blogger:

*If you don't like quinoa, you can sub the quinoa for brown rice.

*If you do not have a cast iron or oven-safe skillet, after mixing in the quinoa, tomato paste, Cajun seasoning, and tomato chunks in step 4, transfer the ingredients to a casserole dish and then top with the shrimp and fontina cheese.

*www.thisgalcooks.com

Ginger Soy Sesame Fish in a Pouch

Ingredients:

• 2 fresh white fish filets (cod, halibut, your favorite)
• 4 tsp. sesame oil, divided
• 2 tbsp. soy sauce
• 20 thin slices of ginger root
• 1 scallion, chopped
• Salt and pepper

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Have ready two pieces of aluminum foil, each big enough to fit the fish filet in the middle with about 5 inches of foil on either side.
2. Place one fish filet in the middle of one sheet of foil.
3. Drizzle 2 tsp. of sesame oil on top of each filet and gently rub it all over the fish with your fingertips then flip the filet over to coat the other side with the excess sesame oil that has dripped onto the foil. Drizzle 1 tbsp. of soy sauce on top (I found this too be a bit too much soy, so next time I would reduce it to about 1/2 tablespoon) then add 10 slices of ginger to each, half the chopped scallions, and season with salt and pepper.
4. Bring up the two long sides of the aluminum foil to a tent then together, roll them down while bringing the two other sides up so the liquid doesn't drip out. You should get a nice little pouch/packet.
5. Repeat with the other filet.
6. Place both foil packets on a baking sheet and bake fish for 10-15 minutes or until fish is cooked through and flaky. (I had to cook mine for almost 20.)
7. Carefully unwrap the fish from the package. There is HOT liquid that may come out from either side so be careful!
8. Serve hot over a bed of rice, veggies, or a salad.

Notes:

Depending on the size of your filets, you may not need to cook them as long as 15 minutes, or you may need to cook them longer. To check up on the fish after 10 minutes, gently open the pouch from the top and use a fork to prick into the middle of the filet to see if it's still raw.

*www.tablefortwoblog.com