My Food Diary 10-11-12
Today for lunch I had Lite Tuna Salad with bed of Lettuce, Sauteed Mushrooms, and Dutchess Potatoes.
It’s been a long time since I did Dutchess Potatoes and today I decided to try making this dish. Oh well, the combination was relatively healthy since I didn’t use oil, butter, or salt. A little change in the routine is rather nice. A bit out of practice “piping” the potatoes—but still enjoyed the change rather than just a dipping of mashed potatoes.
Thanks for reading my blog.
*My choice of food or methods of preparing food may not be for everyone. LOL
April 24, 2012
Tuna Salad Sandwich, Green beans, and Fresh Tomatoes
1 large can tuna„, drained
2 stalks celery
1/4 to 1/2 cup onion (depends on taste you desire)
(Chop celery and onion in small food chopper. Add to tuna mixture.)
1 T. Sweet pickle relish
Spicy mustard, to taste
Black ground pepper or seasonings of your choice
Add above ingredients together in bowl. (This mixture will usually be enough for one person to eat for a couple of days)
Couple of leaves fresh lettuce (washed and dried)
1 or 2 Sliced tomatoes
2 slices whole wheat bread, toasted.
Place mixture on slice of toasted whole wheat bread, top wilth lettuce and sliced tomatoes.
Add top slice of toasted bread, cut in half diagonally.
1 can green beans
Place serving of green beans on microwavable plate. Heat 45 seconds to 1 minute. Add cut sandwich to plate, and add more sliced tomatoes to plate. Very good, fast, easy, and nutritious.
In bowl combine:
1 small can tuna, packed in water
1 T. pickle relish
Couple of squirts of spicy mustard
In small food processor combine:
Process until copped to desired consistency
Add to tuna mixture. Sprinkle with black pepper and any seasonings desired.
Toast 2 slices wheat bread, cut in triangles or squares, if desired.
Sprinkle a few raisins on top.
I’m told tuna is a fatty fish that contains omega 3 fatty acids which is ok if watching high cholesterol.