20th April 2018
Eat for the body you want, not the body you have.
Well wasn’t it a glorious day yesterday, ending with a beautiful crescent moon and a clear night sky. Hopefully it’ll be good again today as I want to sit up the garden with my bestie later, although looking out there at the moment its foggy or misty, I’m not sure what the difference is, but let’s just say I can’t see the sun rise!
We’re having some good chat in the meetings this week and we’ve all agreed, there’s more to the zero food list than chicken and eggs! I decided to take a look at the simple tin of tuna this morning as I noticed they were on offer in the Co-op yesterday and thought to myself I bet I’ve still got some left from the last time they were on offer, what can I do with them?
Well how about stuffed peppers, cut some peppers in half, deseed, mix a tin of tuna with a pit of tomato puree, spring onions, cherry tomato, some cooked lentils, anything you fancy then put in the pepper and top with a bit of cheese.
What about having tuna melt (tuna, mayo, cheese, mustart) in a iceberg lettuce leaf instead of on toast.
Tuna patties, mix tuna with mash, add some spring onions, a bit of Dijon or wholegrain mustard, mix it all together in a burger shape, then dip in some beaten egg and a bit of flour then fry in spray light. Add some herbs and/or spices to them to add some umph, maybe a spoon of thai red curry paste.
It makes an ideal sandwich filler, but instead of just the tuna, make a dressing to go with it, dice finely green pepper, spring onions and cucumber then add low fat mayo for a good crunchy sandwich. Or if you fancy hot, why not make a quesadilla, add spring onions, mayo and a bit of cheese to the tuna, put in a tortilla and either cook in a frying pan or I do mine on my George Foreman.
Tuna and pasta with broccoli works well, throw in some white beans too. There’s always a good old tuna pasta bake or grab a coleslaw salad mix bag from the fresh section and throw a can in with some cherry tomatoes and a sachet of sauce from the WW shop in your meeting, the balsamic one is epic.
Oh and don’t know a tuna curry until you’ve tried it!
See one ingredient, so many options, there are so many more, google tuna recipes, or look on pinterest, this is the one I think I’ll be making over the weekend.
Spaghetti Rosti With Tuna, feeds 4, 7sp per serving.
225g spaghetti (22SP)
1 tablespoon olive oil (4SP)
1 onion, chopped finely
1 garlic clove, crushed
5 eggs, beaten
2 (6 ounce) cans tuna in water, drained and flaked
30g lighter cheddar cheese, grated (3SP)
Salt and pepper to taste
Cook the spaghetti al dente, according to directions.
Drain and rinse under plenty of cold water, drain again and put aside.
Heat the oil in a large non-stick frying pan, which has to be suitable to put under the broiler/grill.
Fry the onion over a medium heat for approximately five minutes, then add the garlic and cook for another minute.
In a large bowl combine the pasta, tuna eggs and onion/garlic mixture.
Season to taste with salt and pepper.
Pour everything into your frying pan and top with cheese.
Cook on top of the hob, without stirring, until the eggs are nearly fully set, about ten minutes.
Place under a preheated medium grill/broiler and grill until fully set and starting to brown.
Cut into wedges and serve with a salad.
Right that’s me off to enjoy my day, don’t forget it’s our Coffee Morning tomorrow, hope to see some of you there xx