Category Archives: all recipes

[Recipe] Tuna Melt Pasta Salad

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“Tastes like a tuna melt, but it’s pasta salad.”

Yup, pretty much.

It’s supposed to hit 30 degrees here today, so I wanted to get a jump on our supper this morning before it got too hot. I had some vegetables in the fridge I wanted to use up, and was brainstorming ways I could do that. Checked the pantry and I had a can of tuna and a box of dry pasta. Perfect.

This tuna melt pasta salad is everything you’d put in a tuna melt, minus the bread, plus pasta. It is just as delicious as I remember from when I was younger. This salad always reminds me of my Aunt Gail. It’s a salad I remember eating when visiting her at the lake. This is my version of your pasta salad, Gug. I’m so happy I took the time to make it today.

I also got the chance to use some of the Epicure Lemon Dilly seasoning in this salad. I’ll be honest and say that when I found out why lemon dilly is one of Epicure’s most popular dips, I wondered why. Then I got some for myself, and I LOVE it. I put it in all kinds of stuff now – potatoes on the BBQ, potato salad, homemade tartar sauce, and now pasta salad. It’s really versatile.

If you don’t have any of the Epicure seasoning to use it your salad, it is mostly made up of dried dill. You can substitute it, or just leave it out of this recipe entirely. This salad holds up just fine without it.

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[Recipe] Tuna Melt Pasta Salad

250 grams dry pasta (I used 1/2 box of large shells)
1 can flaked tuna in water, drained and minced
1/4 large red onion, finely chopped
2 stalks of celery, finely chopped
1/2 sweet pepper, finely chopped
2 medium carrots, finely grated
1 Tbsp Epicure Lemon Dilly Dip Mix
1 cup whipped dressing (Miracle Whip style, not mayonnaise)
1 cup shredded cheddar cheese
1/4 tsp black pepper
1/4 tsp salt

Cook the pasta according to the directions on the box. For this salad, I prefer the pasta to be well cooked. Once cooked, rinse the pasta with cold water and set it aside to cool.

While the pasta’s cooking, prep your veggies.

Add the tuna and veggies to a large mixing bowl.

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Add the pasta to the salad and give everything a good mix.

Add the whipped dressing, cheese, Lemon Dilly Dip Mix, salt, and pepper.

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Mix well.

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Tuna Melt Pasta Salad
Yields 8
This tuna melt pasta salad is everything you'd put in a tuna melt, minus the bread, plus pasta.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
214 calories
26 g
24 g
6 g
13 g
3 g
106 g
201 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
106g
Yields
8
Amount Per Serving
Calories 214
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 24mg
8%
Sodium 201mg
8%
Total Carbohydrates 26g
9%
Dietary Fiber 2g
8%
Sugars 2g
Protein 13g
Vitamin A
59%
Vitamin C
18%
Calcium
12%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250 grams dry pasta (I used 1/2 box of large shells)
  2. 1 can flaked tuna in water, drained and minced
  3. 1/4 large red onion, finely chopped
  4. 2 stalks of celery, finely chopped
  5. 1/2 sweet pepper, finely chopped
  6. 2 medium carrots, finely grated
  7. 1 Tbsp Epicure Lemon Dilly Dip Mix
  8. 1 cup whipped dressing (Miracle Whip style, not mayonnaise)
  9. 1 cup shredded cheddar cheese
  10. 1/4 tsp black pepper
  11. 1/4 tsp salt
Instructions
  1. Cook the pasta according to the directions on the box. For this salad, I prefer the pasta to be well cooked. Once cooked, rinse the pasta with cold water and set it aside to cool.
  2. While the pasta’s cooking, prep your veggies.
  3. Add the tuna and veggies to a large mixing bowl.
  4. Add the pasta to the salad and give everything a good mix.
  5. Add the whipped dressing, cheese, Lemon Dilly Dip Mix, salt, and pepper.
  6. Mix well.
beta
calories
214
fat
6g
protein
13g
carbs
26g
more
The Frilly Apron http://www.thefrillyapron.com/

Meal Planning, Grocery Shopping, and Epicure, Oh My!

I’m not sure about any of you, but I am finding myself wondering more and more – where the heck does the time go?!? It seems that my week flies by, and when the weekend comes, that flies by too! It’s really making me realize how important meal planning is for us in order to make our week run a little bit smoother.

This is what I have planned for our meals this week:

Sunday – Burgers, Burger Sauce, green salad
Monday – Slow Cooker BBQ Ribs, Wuhr’s Beach Rice Salad, steamed carrots
Tuesday – Out – I think Husband and I may actually have a date night. *faints*
Wednesday – Tortellini Casserole
Thursday – leftovers
Friday – Takeout
Saturday – Chicken souvlaki, greek salad

Now, I’ve gotta take a minute and talk about something I’ve recently ventured into, Epicure.

I’ve recently become an Independent Epicure Consultant, selling Epicure products. I decided to become a representative mostly because I LOVE Epicure products, and have for many years. A friend of mine had a party recently and I leaned then that Epicure’s products are not only delicious, but Epicure is a Canadian company, started by a woman in BC. Epicure’s products are REAL FOOD, keeping health consciousness in mind. They are all low or no sodium, gluten free, peanut and nut free, with nothing artificial added. They are quality products.

epicure never ever

I’m also discovering that Epicure products are making my life and my meal planning much easier. There are several “bundles” of Epicure products that are themed to make meal prep easier: The Real Fast bundles include: Good Asian. Real Fast., Good Greek. Real Fast., Good Omelets. Real Fast., Good Burgers. Real Fast., Good Italian. Real Fast., Good Mexican. Real Fast., and Good Cocktails. Real Fast. I’m currently working my way through these products and enjoying all of what we’ve tried.

The Burger Sauce I’m making for our burgers tonight is part of the ‘Good Burgers. Real Fast.’ collection. It is so good (and completely addictive). You just mix the seasoning with mayonnaise, relish, and ketchup. Easy peasy.

I also made my husband a glorious chocolate cheesecake last weekend with the Epicure Chocolate Velvet Cheesecake Mix. I’ll be honest and say that I didn’t think that the mix would make as good a cheesecake as what I make from scratch. I was completely surprised to say that the Epicure cheesecake was delicious and didn’t disappoint in the least! In fact, it saved me a lot of time – the recipe was 6 ingredients and took about 10 minutes to put together. The finished product was creamy and smooth. Absolutely delicious.

cheesecake 1

cheesecake 2

If you think you may be interested in Epicure’s line of products, please contact me. I have my own Epicure website, and I’ve also created a page on Facebook.

If any of you have already tried and love Epicure products, which ones are your favourites? Please share!

Meal Planning and Grocery Shopping: [Recipe] Taco Seasoning

It’s always a good idea to try to save a bit of money, isn’t it? Here in our house, we’re trying our best to meal plan and get a bit more frugal with our spending on food, an area we usually totally overspend on. If anyone has any great ideas to toss my way, please do!

Meal planning is essential for us to stick to our grocery budget. When we don’t have a plan in place, we just go right off the rails. For now, we’re trying to keep our grocery and supplies (toilet paper, dog food, diapers, etc.) to $600 a month. This amount may change once we settle into a routine and figure out how much we are realistically going to spend.

Last week, I planned our meals and prepped some of them ahead of time on Sunday. Here’s what we had to eat last week:

Sunday – Pizza, Pasta Salad
Monday – Quiche, Maple Sausages
Tuesday – Lawnmower Tacos served with fresh tomato, lettuce, and sour cream
Wednesday – Slow Cooker Beef Tips in Gravy, mashed potatoes, broccoli
Thursday – Burgers and fries
Friday – Takeout (we have a separate budget for that)
Saturday – Chicken fingers, Perogies, carrots, broccoli

I also made tangy pasta salad, quiche, berry crisp, and oatcakes ahead of time to help us bridge any food gaps during the week.

I needed taco seasoning to make the lawnmower tacos (recipe found here: Life As a Mom), so I decided I’d make my own. Here’s how I did it.

taco seasoning

[Recipe] Taco Seasoning

1 part chili powder (I used 2 Tbsp)
1 part ground cumin
1 part garlic powder
1 part onion powder
1/4 part salt
1/2 part paprika
1/4 – 1/2 part red chili flakes (I omitted this to keep it kid-friendly)

Just mix everything together and you’re done.

This taco seasoning is so much more frugal than buying the little packets at the store. It costs just pennies to make and the recipe made about a half a cup of seasoning, probably 3 times what you’d get in a packet. It also tastes great and is a healthier option.

[Recipe] Taco Seasoning

[Recipe] Taco Seasoning

Ingredients

  • 1 part chili powder (I used 2 Tbsp)
  • 1 part ground cumin
  • 1 part garlic powder
  • 1 part onion powder
  • 1/4 part salt
  • 1/2 part paprika
  • 1/4 - 1/2 part red chili flakes (I omitted this to keep it kid-friendly)

Instructions

  1. Mix.
http://www.thefrillyapron.com/grocery-shop-and-meal-plan-recipe-taco-seasoning/

This coming week, we’ve planned the following meals:

Sunday – Andouille Sausage Skillet Pasta, Salad
Monday – Sweet and Sour Meatballs, Rice, Asian Marinated Cucumbers
Tuesday – Salmon, squash, peas
Wednesday – Slow Cooker BBQ Ribs, Mexican Corn Salad
Thursday – Steak and Blue Cheese Caesar Salad
Friday – Take Out
Saturday – Bruschetta Chicken Bake, Salad

I’m also making english muffin bread, and an egg casserole ahead of time to help us out through the week.

Yesterday we did our weekly grocery shop. We stayed in our budget, spending $104. We even got a couple of “bonus” items like chips and dip, sausages and buns. Still stayed in budget. I was so proud of us.

Here’s what we picked up:

raspberries
sour cream
ground beef
pork ribs
romaine lettuce
frozen salmon
frozen corn
frozen broccoli
shredded cheddar
deli ham
cucumber
green onions
sausages
sausage buns
potato chips
chip dip
butter
milk
a chocolate bar
canned tomatoes
bell peppers

Now to prep and cook today to set us up for the upcoming week.

Home Sweet Home

My heart is full today.

You see, about a month ago, my husband and I made the decision to leave this house and make the move back to my hometown, a little town that I love very much.

But now as I sit here in this house, surrounded by bare walls and boxes of our things, things that have surrounded us here for nearly a decade, I have a heavy heart. This house has been our home, and it’s been a good home – the house where we welcomed our puppy, the house we came home to after our wedding, the house where we’ve welcomed friends and family for dinners and celebrations and conversation, and the house we brought our daughter home to. This place holds so many happy memories.

mess

boxes

packing

It is bittersweet to be leaving this house behind, but we’ll be taking all of those happy memories with us, and we’re looking forward to making many more. That’s the beautiful thing about memories – they follow you wherever you go. While this will mean a major change in our lives, I know that this change is a positive one.

I am happy to be moving back to my hometown, the place I really consider home. I am thrilled that we’ll be raising our baby girl there, surrounded by family, friends, and familiar faces and places. I’m thrilled that she’ll grow up where I did – where I can show her all of the great places to ride a bike, where she’ll learn to swim, where family is only a five minute drive away, where she’ll walk the same school halls that I did, and where she’ll grow up to drive the same streets over and over on a Saturday night with her friends. I know that doesn’t sound like any big deal to a lot of people, but to me it means everything.

Less than a week to go.

Change is good, friends. We’re ready. We’ll see you soon.

Game Time Munchies: [Recipe] Loaded Potato Chips

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This coming Sunday is Superbowl Sunday, Superbowl XLIX.

XLIX — extra licks?

You’ll enjoy the extra licks off your fingers if you make some of these indulgent loaded potato chips for game time. Maybe you’re just looking for another way to eat your #stormchips . We are getting more snow in the Maritimes this weekend, after all. Warm crunchy potato chips loaded up with everything you like on a baked potato. Ten minutes and DONE.

I really enjoy Superbowl Sunday. I’m not a regular football watcher, but I do enjoy watching football when I take the time to watch. I also actually understand the game, so don’t go thinking that I watch just because I think the uniforms are pretty. It’s much more than that. I like the well choreographed touchdown celebrations too. And the Superbowl Half Time Show, most years.

These loaded potato chips are much less a recipe than a snack idea. I’m planting the idea in your head, and it’s your responsibility to take it and run with it. Maybe you’d rather make BBQ chicken potato chips, or buffalo chicken and blue cheese potato chips – see where you can go with this? Go crazy with your favourite flavour combinations.

I used crinkle cut kettle chips for the potato chips here. I recommend using a thicker cut potato chip, or something that will stand up to holding the toppings. I also bought pre-cooked and crumbled bacon, and shredded cheese to make my life easier. One can’t be wasting time frying bacon when there’s serious snacking to be done, am I right?

Enjoy those Superbowl parties this weekend, y’animals!

Go Seahawks! When that twelfth man shows up at your party, feed him well.

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[Recipe] Loaded Potato Chips

potato chips
shredded cheese
cooked bacon, chopped
sour cream
green onions, chopped

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Preheat oven to 400F.

Spread out the potato chips on a large baking sheet. Line the baking sheet with parchment paper to make clean up easier.

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Sprinkle cheese and bacon liberally over the potato chips.

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Bake in the hot oven for 5-8 minutes, until the chips are warm, the cheese has melted, and everything’s nice and sizzly.

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Sprinkle with chopped green onions and place a dollop or two of sour cream in the middle of the chips, for dipping.

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