Tag Archives: recipe

A Lunch to look forward to

Now that I’m EMPLOYED(!!!!!), I get to make healthy lunches every day. I have some requirements for any lunch, it has to be portable, delicious and filling. I want a lunch that I’m excited to eat. If you pack yourself a good, quality lunch, you’ll be less likely to hit up the vending machine or scrap the whole thing for fast food.

When it comes to midday meals I prefer a bigger lunch and a smaller dinner. In my excitement of being employed again I decided to prep my lunch for Monday.

Before I get to what I prepped for myself, here are a few lunch ideas that are filling, delicious and travel well:

-Tuna Fish salad

-Waldorf Salad

-Chicken Salad

-Egg Salad

-A sandwich version of any of the aforementioned salads

-A regular MEGA salad (a salad with your favorite fixins)

-Taco Chicken Salad

-Tacos (easy to assemble and eat!)

-Peanut Butter and Banana sandwich (Or PB&J)

-Turkey (or other deli meat) sandwich

-Veggie Wrap (meat can easily be added)

-Leftover Pasta (Italian food always gets better overnight!)

-Leftover Lasagna

-Fried Rice or Stir Fry

-Grilled Chicken (in sandwich or tenders form, just cook up a breast or strips the night before and reheat!)

Great Sides/Snacks: potato salad, almonds, crackers, hummus (with cracker or veggies), celery and PB, baked chips, popcorn (with assorted toppings, Salt, butter, chocolate chips, nutritional yeast), rice, pudding cups, trail mix, granola bar, any fruit or veggie!!

Mondays are usually the bain of the workweek, but a delicious and filling lunch can make any Monday brighter!

I’m looking forward to a delicious Tuna Salad! I love tuna because it can be made in SO many ways. I like my tuna salad with lots of flavor and crunch! Definitely not your traditional tuna salad.

Brittany’s Favorite Tuna Salad

-2 cans of tuna (in water, NEVER oil!)

-1 cup of grapes (I slice mine lengthwise, cause I’m picky)

-2 stalks of celery chopped up (any way you prefer, I prefer mine in slices)

-Nature’s Seasons

-Garlic Powder

1. Slice celery and grapes

2. Drain tuna and add

3. Mix well and season to taste

You’re probably wondering, “Where’s the mayo?! The relish?!”

Well remember, this is for a lunch! And it’s enough for several lunches! So my suggestion to you, wait to add the mayo until you are packing up everything to take with you.  Add mayo as you prefer (I don’t have an exact measurement)

Mix it well and add a TB of mustard. The mustard gives it a nice kick and makes up for the lack of relish. The celery adds a great crunch, and the grapes add a burst of sweetness.

If you are hesitant to stray from your standard Tuna Salad recipe, this is a great “gateway” recipe.  I’ve got another Tuna Salad recipe that involves honey and cinnamon…..but that’s another fish for another day!

Wondering what to do with the tuna water?

Midnight will be HAPPY to take it off your hands!! (Military Man’s kitty cat, pretty much the nicest cat I’ve ever met!)

Bon Appetit!

-Brittany

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Filed under Creative Concoctions, Healthy Living, Recipes by Brittany

Vegetarian Cooking For Meat eaters, and the Secret to Perfect Pasta

My mom often makes delicious and healthy pasta dishes that she throws together  off the top of her head. Not all that long ago, when I was first trying to expand my repertoire in the kitchen, I asked her to help me come up with a similar dish that I could make on my own. It was a big success, even on my first attempt, and it now makes a regular appearance at dinnertime. Obviously I’m not a vegetarian, but occasionally incorporating vegetarian dishes into your everyday diet is never a bad idea. And this hearty pasta will fill you up, despite the lack of meat-based protein. The best part is, it makes a lot of pasta and freezes well. I love pasta, and as a college student juggling a part time job and an 18 hour course load, I love leftovers even more!

Hearty Vegetarian Pasta

*All of the measurements in this dish are a matter of personal taste and can be doubled or reduced without affecting the recipe

You’ll Need:

1 box whole wheat pasta, any kind (white pasta is okay too, but I recommend whole wheat for this dish)

2-4 bell peppers, sliced (any color is fine)

Approximately 1/2 an onion, chopped

1 can fire roasted diced tomatoes,drained (if you prefer saucier pasta, leave them as is)

2 cans large pitted black olives, drained

Garlic & onion powder

Minced garlic (for sauteing)

Olive oil (for sauteing)

Grated parmesan cheese (optional)

Directions

1. In a large skillet over medium heat, saute the onions in olive oil, and a dash each of onion and garlic powder, until the onions are sizzling but not quite softening

2. Add the sliced bell peppers and minced garlic and continue to cook over medium heat until the peppers  start to soften but are still crisp (the longer and slower you cook them, the sweeter they’ll be)

3. While the peppers and onions are sauteing, bring a pot of water to boil and cook the pasta according to the directions on the box

4. Once the pasta and peppers are done cooking, combine in a large mixing bowl along with the olives and tomatoes and mix well. top with parmesan cheese if desired (highly recommended) and enjoy!

Before I go, I’m going to let you all in on a secret. When you boil pasta, always salt the water liberally. You’ve probably seen in the cooking directions on pasta packages to add salt “if desired.” But the secret to perfect pasta really is in the salted water. Trust me.

XO,
V

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Filed under Healthy Living, Recipes by Vanessa

Dad’s Citrus Mahi Mahi


My dad is a great chef. He can make anything…and I’ve yet to see him use a recipe. I like to think that is where my spontaneity in the kitchen came from. He taught me to be fearless and for that I am forever thankful.

My mom, on the other hand, is the one who first succeeded in making me eat fish. She made salmon (the gateway fish) and smothered it in raspberry chipotle sauce. Delish! I still have dreams about that salmon. And that sauce. So after learning to love salmon, I moved on to other fish. Tuna steaks, tilapia, flounder, and Mahi Mahi aka Dolphin. Not Flipper. Don’t worry I was confused too.

One night my dad whipped up this marinade and naturally, I tweaked it. This is delicious on salmon as well.

Dad’s Citrus Mahi Mahi

Serves 1

What you’ll need:

1 fillet of Mahi Mahi
¼ of a small onion, diced
5 button mushrooms, roughly chopped
5 cubes of pineapple
Red wine
saltNpepper

For the marinade:
1 gallon size Ziploc bag
½ cup orange juice
1/3 cup soy sauce
5 cloves garlic, minced (you can add less or more…me dad likes the garlic!)

Defrost your Mahi Mahi if needed. Pour marinade into gallon Ziploc and gently squeeze bag to mix everything together. Place fillet into bag, seal, and put the whole lot into the refrigerator for 30 minutes. 15 if you can’t wait. 10 if you’re starving.

*Make sure that the marinade is covering the fillet, if you’re lacking add more orange juice or soy sauce depending on your preference of salty or sweet.*

Heat up a frying pan on medium heat with olive oil or Pam and pour the fillet and marinade into the pan.

Cook covered for 2-4 minutes each side, depending on thickness.


When fish is done cooking remove it from the pan and add onions and mushrooms into the marinade goodness. Cook until the sauce gets gooey and thick, then add a splash of red wine to deglaze the pan. (You can use water too, but it doesn’t add the same rich flavor)
Once the mushrooms and onions are done pour them over the top of your fish. Garnish with pineapple and season with salt and pepper to taste.

Enjoy the deliciousness!

-Brittany

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Filed under Recipes by Brittany