Fresh

Thanks to Popsugar for this image

Waiting as usual, this time it’s for Halle to have her baby and what is it we do while waiting? Yep! We eat…See? You know me so well, and here’s Halle’s faves and craves done up just a little differently.

Spicy Tuna Melt (Halle loves Grilled Tuna but she’s craving spicy foods right now. Poor baby!)

Thanks to What’s For Dinner for this and the potato soup recipe

Thanks to Daily Feed for this image

They’re part grilled cheese and part tuna sandwich, and they’re satisfying and ready in a jiffy. Gently cooking a bit of onion and garlic and adding it to a mayo-less, dill-seasoned tuna salad offers a real flavor boost.

Servings: 2

Ingredients:

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, finely diced

1 (6-ounce) can tuna, drained

Spicy mustard to taste

Dill to taste

4 slices bread

2 slices cheese, or more if desired

Directions:

Heat the olive oil in a large sauté pan over medium heat, and then add the onions and garlic. Sauté until the onions are translucent.

In a separate bowl, mix the onions and garlic with the tuna. Add spicy mustard (instead of mayo) until the mixture is of a spreadable consistency. Add the dill and mix well.

Spread on a piece of bread, top with a slice (or more, if you like) of cheese and another slice of bread. Toast the sandwich lightly in the sauté pan, turning once. Repeat with 2 remaining slices of bread. Serve warm.

Notes: For a healthy choice, use tuna packed in water.

Potato Soup (Halle really likes Garlic Mashed Potatoes, well Halle, the garlic is in the sandwich and the potatoes are in the soup.) Yum!

Thanks to Cabot for this image

Serving: 10
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients
10 medium potatoes, peeled, boiled and diced
1 10.75 oz can cream of chicken soup
2 carrots, grated
1 medium onion, grated
1/4 cup margarine
seasoned salt
salt
pepper
1/2 cooked and crumbled lb bacon
Cheddar cheese
1 cup skim milk (or more per cook’s preference)

Directions

1. Saute carrots and onions in margarine.

2. Mash potatoes.

3. Add soup and potatoes to sauteed carrots and onions.

4. Slowly add milk to desired consistency.

5. Add seasonings and top with grated Cheddar cheese, and crumbled bacon.

6. Simmer (Don’t cook soup on high - it WILL stick!).

7. NOTE: May also use the microwave to cook veggies.

Butter Pecan Crunch (Plain Butter Pecan Ice Cream is Halle’s indulgence but plain can get boring right?)

Thanks to that’s my home for this recipe

Thanks to Iowa’s Best Burger for this image

2 cups graham cracker crumbs

1/2 cup butter, melted

2 packages instant pudding mix vanilla (3 oz each)

2 cups milk

1 quart butter pecan ice cream, soft

8 ounces thawed cool whip

2 Heath bars, crushed

In a bowl, combine crumbs and butter. Pat into the bottom of an ungreased 13×9x2″ pan. Chill.

In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the ice cream and whipped topping.

Spoon over crust. Sprinkle with crushed candy bars.

Freeze.

Thaw 20 minutes before serving.

Posted on March 13th, 2008 by Ruth
Filed under: Fish, Sandwiches, Soups and Stews, Sweets, Vegetables