Search

"Here's a recipe I whipped up to jazz up the usual tuna or chicken salad. Instead of the usual 'tuna' I actually use a can of chunk solid white albacore. The resulting salad can be used in a wrap, on bread, on lettice leaves, and various other ways! Very tasty!"

Ingredients: pepper, dark raisins...

"An easy combo of chicken and tuna that's not too fruity, sweet or spicy, but packed with flavors that really compliment each other.
Tonight, DS told me he wasn't going to be home for dinner so I planned on just splitting one leftover chicken breast between DH, our toddler & myself. Then at the last minute DS said he was going to be..."

Ingredients: albacore tuna in water, dried apricots...

"A little salmon goes a long way with this recipe and children will love these home-made fish fingers. Variation: Use chicken fillets in place of salmon and cook in the same way, but for longer, until the meat is thoroughly cooked and there is no pink meat. Serve with garlic mayonnaise."

Ingredients: dried breadcrumbs, eggs...

"This recipe comes from a local caterer."

Ingredients: goat cheese, eggs...

"I adapted this recipe from one I found in a South Beach diet cookbook. The original recipe is with broiled salmon, I prefer it with chicken, but still prepare it both ways. It's fast, easy, and so yummy. Tastes a bit like a creamy chicken picatta."

Ingredients: extra virgin olive oil, lemon juice...

"A really interesting use for green tea and a great way to use up leftovers. A classic light meal or snack in Japan. Typically, this is accompanied by an assortment of bright, crisp pickles (not the American kind!). From "At Home with Japanese Cooking" by Elizabeth Andoh."

Ingredients: coriander, nori, green tea...

"Adapted from a Kraft Kitchens recipe."

Ingredients: cream of mushroom soup, Shake-and-Bake...

"Really flavorful rice."

Ingredients: pepper, eggs, cooked rice...

"This fondue is great! I am a lover of fondue parties, and this is an excellent way to do meat and veggies that's a little more modern and on the lighter side, than doing it in oil. Using broth is awesome because it really soaks up the flavours of all your foods, and so it gets better the more you fondue!
Fondue-ly yours. Patti"

Ingredients: white potatoes, fresh ground pepper...

"Jacques Pépin: Fast Food My Way, 2004. This was on the TV on the hospital, when I saw it, and I couldn't wait to get back home to try it. It was simply wonderful!"

Ingredients: dijon-style mustard, fresh ground black pepper...

"This Italian-style casserole will warm you up, and it's great value too.
Make it with tuna for ITALIAN TUNA SPAGHETTI: Boil 14oz spaghetti. Soften the onion, rosemary, garlic and anchovies in the oil for a few mins. Pour in the tomatoes and capers with the wine, if using, and simmer for 5 mins. Drain a 7oz can tuna and flake into the sauce...."

Ingredients: chopped tomatoes, olive oil...