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
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