November 5, 2024

Italian Tuna Wraps

March 14, 2014 by

 

Italian Tuna Wraps resize

I love it when a plan comes together!  I was hungry at lunchtime yesterday, so I opened my pantry.  I stared at the shelf for a good minute…eyes glazing over.  “There’s got to be something here, some combination of flavors that will fill and delight me” I thought.  And bingo!  Inspiration struck and I made these Italian Tuna Wraps.

Okay, this is pretty much just tuna salad in a lettuce wrap.  But the addition of white beans makes it filling, contributes a creamy texture, and ups the fiber.  A handful of chopped parsley adds freshness.  This recipe serves two for lunch.  Or just do what I did, and put it in the fridge for tomorrow’s lunch.  It will still taste great the next day!

Italian Tuna Wraps

Ingredients:

  • 1 can of tuna
  • 1 can of white beans
  • juice of 2 lemons
  • 1 tablespoon olive oil
  • salt and pepper
  • pinch of garlic powder
  • 1/4 cup roughly chopped parsley
  • Boston lettuce leaves (or other lettuce leaves of choice) for wrapping

Directions:

  1. Drain the can of tuna and put it in a large bowl.  Drain the beans, rinse them in a strainer and then add them to the tuna.
  2. Toss the tuna mixture with the lemon juice and olive oil.  Season with salt, pepper, and garlic powder; toss again.  Add parsley and toss.
  3. To serve, wash and shake dry the lettuce leaves, and place a large spoonful of tuna in the lettuce.  Wrap and eat.  Couldn’t be easier!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Zucchini Lasagna

September 6, 2013 by

Zucchini Lasagna Resize

 

This recipe came about, as many do, in my house:  I start with an ingredient and brainstorm what in the world I’m going to do with it.  I had a bag of summer squash from the farmer’s market – it was so inexpensive, I couldn’t pass it up.  But aside from making zucchini bread, I couldn’t think of how to use it.  That was when I stumbled upon a recipe for Homemade Ricotta, and it came to me:  Zucchini Lasagna!

The zucchini stands in for traditional noodles in this recipe, so if you are following a low-carb diet, or if you are avoiding gluten, you’re in luck!  If you are making ricotta, drain and squeeze it to keep any extra liquid out of the casserole.  Nobody likes a soggy lasagna!  Feel free to saute and add other veggies or herbs to the lasagna, too – baby spinach, bell peppers, black olives, or fresh basil would all be lovely!

This is a small casserole, so we ate it with a big salad for dinner.  You can easily double or quadruple this recipe to serve more people.  Hope you like it!

Zucchini Lasagna

Ingredients:

  • 1 or 2 zucchinis or other summer squash, about 3/4 pound
  • cooking spray
  • 1/2 pound sausage
  • 1/2 small onion
  • 1 clove garlic
  • 1 can diced tomatoes, drained (I used fire-roasted canned tomatoes)
  • 1/2 teaspoon Italian herbs, or oregano
  • salt and pepper
  • 1 cup Homemade Ricotta, or store-bought
  • 1 cup shredded mozzarella cheese

Directions:

  1. Preheat oven to 400*F.  Line a baking sheet with aluminum foil and spray lightly with cooking spray.  Chop the zucchini into thin coins – about 1/8″-thick.  Lay out on the baking sheet and bake for about 8 minutes.  They don’t need to be cooked through at all – you just want to dry them out a little bit.  Remember, no one likes a soggy lasagna!
  2. While the zucchini is drying out, dice the onion, and mince the clove of garlic.  In a large pan, brown the sausage with the onion and garlic.  Drain any fat that accumulates.  Add in the drained tomatoes, oregano, and salt and pepper, and heat through.
  3. In a casserole dish, spray a little cooking spray so nothing sticks.  Layer half the zucchini slices to cover the bottom of the casserole dish.  Spread half the ricotta over the zucchini, then spread half the sausage mixture over the ricotta.  Repeat with the rest of the zucchini, then ricotta, then sausage.  Cover with the shredded mozzarella.
  4. Cover with a lid or aluminum foil, and bake for 20 minutes.  Remove lid and bake for another ten minutes, until the cheese is golden and melty.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , ,

Baked Italian Cauliflower

August 9, 2013 by

Baked Italian CauliflowerResize

 

After I had my second daughter, my friend Sunita brought over dinner for my family.  Not only was that a lovely, thoughtful gesture, but it was a tasty one too!  Sunita made a huge casserole of baked rigatoni  and cauliflower in a spicy tomato sauce, spiked with gobs of melty cheese.  I won’t tell you how quickly I ate up dinner (and all the leftovers) – but it was fast!  Here is a link to the original recipe.  However, my husband and I don’t eat pasta anymore, and my girls aren’t really that into it either.  I wanted to see if I could make the same tasty dish, simplified a little, without the noodles.  I think I did!

Baked Italian Cauliflower is a tasty side dish and will go well with baked meatballs, chicken breasts, whatever you have going!  The only ingredient that may be a little difficult to locate is the cheese.  The recipe calls for 8 oz. of fontina, which is a semi-soft, creamy cheese.  It melts like a dream!  If you can’t find it, you could substitute 2/3 cup shredded mozzarella and 1/3 cup shredded swiss cheese.  It won’t be exactly the same, but you’ll still get the gooey, smooth texture from the mozzarella and a little bite from the swiss.  As for the pepper, I used one of those red pepper flake packets that always comes to your house when you order pizza.  Do you have as many of those packets in a kitchen drawer as I do?  If not, use other red pepper flakes, or even a 1/2 teaspoon of Sriracha or other hot pepper sauce.  I’ll let you decide how spicy you want your dish to be.  For me, the pizza pepper packet was enough!

Once you make this (and love it!) you can add in other things to your cauliflower casserole:  cooked Italian sausage or ground beef, slices of summer squash, or some very finely chopped herbs – basil and parsley would be yummy.  Bake this tonight and tell me how you like it!

Baked Italian Cauliflower

Ingredients:

  • 1 large head of cauliflower
  • 1 onion
  • 8 ounces fontina cheese
  • 1-14 ounce can fire-roasted tomatoes
  • 1-6 ounce can tomato paste
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • salt and pepper

Directions:

  1. Preheat the oven to 400*F.  Wash the cauliflower and cut out the core, then chop into bite-sized florets.  Microwave in a covered bowl, with a few tablespoons of water, for 8-10 minutes.  The cauliflower should be cooked but still firm.
  2. Drain the water off and add the cauliflower to a very large mixing bowl.  Chop the onion into very thin slices and add to the cauliflower.  Dice the cheese into tiny cubes, about 1 centimeter square, and add to the bowl.  Mix in tomatoes, tomato paste, red pepper flakes, and salt and pepper.  Stir to combine.
  3. Pour cauliflower mixture into a large casserole dish and bake for 45 minutes.  Keep an eye on it towards the end to make sure any exposed cheese doesn’t get too brown.  Serve hot!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , ,