I had a few requests for recipes so here they are!
Tuna Loaf
This is a good change from beef meatloaf, especially if you love tuna. Using foil during the baking really helps keep this loaf moist. You can make this recipe using salmon as well. Some day I'll have to try making this with fresh, broiled tuna. Yum!
1/2 cup onion, finely chopped
2 tsp. dried dill weed
2 tsp olive oil
2 large eggs, slightly beaten
2 cups whole wheat bread crumbs
1/2 cup fat-free skim milk (powdered milk would work here)
4 6-oz. cans of tuna, drained and broken into chunks
1. Preheat oven to 350ºF. Oil a regular-sized bread loaf pan with a little extra olive oil or some cooking spray.
2. Saute onions and dill weed in a saucepan with the olive oil until onions are tender.
3. Add eggs, bread crumbs, milk and tuna. Stir until everything is well distributed.
4. Pour the filling into the bread pan, spreading the top to make it even without pressing the filling down too much. (We don't want it to be dense!)
5. Cover the top with aluminum foil (to keep it from drying out) and bake for 30-35 minutes. Let it cool about 5 minutes with the foil off before serving. Good with tartar sauce or Italian dressing.
Spinach Artichoke Dip
A classic recipe good for dinner or an appetizer.
Thank you, Janae! I hope you don't mind me posting this - I've had a number of requests for this recipe. Everyone loves it!
8 oz. (1 package) reduced-fat "neufchatel" cream cheese, softened
1 cup light mayo
1 cup light sour cream
1 cup grated Parmesan cheese
1 14-oz. can artichokes (in water), chopped and drained
1 small package frozen spinach, thawed and drained
1 garlic clove, pressed
1 tsp. dill
1/8 tsp. salt
1. Preheat oven to 375ºF. Oil a medium-sized, deep baking dish with olive oil or cooking spray.
2. Combine all ingredients in a large bowl by hand or with a hand mixer. Pour into baking dish, using a spatula to get all of the dip out of the bowl.
3. Cover baking dish with foil and bake for 50-60 minutes. Serve with your favorite corn chips or a good French baguette.
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2 comments:
If I was having a(grown-up)party I would make this. Sounds so good!
I don't mind at all. I got the recipe from someone else anyway. It really is a GREAT recipe. Much better than any spinach-artichoke dip I've had at a restaurant. (I've ordered it to see if mine was better. It always is.) You're good to use all light and low-fat ingredients. I'm not so disciplined. But I probably should be. My mom keeps warning me that my metabolism won't be like this forever!! :)
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