Tuna salad was a childhood staple in my house, and to this day it is one of my favorites. I guess this is a little strange considering the fact that the thought of any other fish makes me gag!
One day I was at a little market by my office that has a fantastic deli section, and I spotted "Cancun Tuna Salad" YUM! Two of my favorite things combined, tuna salad with mexican food- why didn't I think of this sooner?!
Serves 3 for lunch
2 cans tuna in water
2 limes
1 handful cilantro, chopped
2 tomatoes, chopped
1 large jalapeño, diced
1/2 white onion, diced
2 tablespoons mayonnaise
salt and pepper to taste
In a large bowl mix together 1 can tuna (do not drain) onion, and mayonnaise. Stir together, drain a tiny bit of water out of the second can of tuna and add to mixture. Once tuna and mayonnaise is evenly mixed add tomato, cilantro and jalapeño. Season with salt pepper and lime and you are ready to go!
Spoon some of the tuna salad mixture onto a toasted english muffin and top with pepper jack cheese. Stick it in the oven on broil until the cheese starts bubbling! YUMM!
"So, what is it like being married, do you feel any different?"
No, I don't... well, other than the fact that I can't come home and munch on pita chips and hummus for dinner, or eat leftover brownies for breakfast (try it sometime!). The adjustments from single life are few for me, and maybe that is just my newlywed naivety popping though, but for us, it hasn't been too hard, except for when it comes down to the food...
Now, every Sunday I sit down and meal plan for the week before I go grocery shopping, I probably should have done that before I was married too, but oh well! At first, I would try to plan a meal for each day of the week, and before I knew it we were running out of Tupperware, and fridge space to store our leftovers! Not to mention the grocery bill was starting to leave little room for red wine! So, now I am trying to be more "inventive" shall we say. Coming up with meals that can be enjoyed for breakfast, lunch AND dinner. So far our favorite is quiche, which can be prepared in a variety of ways, but this one really stands out!
Green Chile Spinach Quiche
1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
12 eggs
1 (8 ounce) package shredded Colby-Monterey Jack cheese (feel free to replace with what you already have in your fridge)
2 cups small curd cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 (4 ounce) cans chopped green chilies
1/2 cup melted butter
2 (9 inch) unbaked pie crusts
Yummy Additions:
1/2 chopped sautéed yellow onion
1/2 tsp. crushed red pepper flakes
Preheat oven to 400 degrees F(200 degrees C). Whisk flour, baking powder, and salt together in a small bowl; set aside.
Beat the eggs in a mixing bowl until smooth. Whisk in the flour mixture until no lumps remain. Stir in shredded cheese, cottage cheese, spinach, green chilies and melted butter until evenly blended. Divide mixture between two pie crusts.
Bake the quiches in the preheated oven for 15 minutes at 400 degrees, then reduce the temperature to 350. Continue baking until quiches are lighted brown and a knife inserted into the center comes out clean, 35 to 40 minutes.
Want a healthier option?
This can easily be made without using the pie crust, and is still just as delicious!
*** Big THANK YOU to AllRecipes.com for this recipe!****
http://allrecipes.com/Recipe/Green-Chile-Spinach-Quiche/Detail.aspx
