Tuna Stuffed Tomatoes

4 very large ripe tomatoes

2 cans (6 oz. ea.) solid white tuna in water, drained

¼ cup lite mayonnaise

2 green onions, chopped

2 tablespoons fresh lemon juice

1 tablespoon Dijon Mustard

¼ teaspoon freshly ground black pepper

In a medium bowl, flake tuna.

Add remaining ingredients (except tomatoes), mix well.

Cut each tomato into 6 attached wedges (do not cut all the way through)

Spoon ¼ of the tuna mixture into the center of each tomato.

Serve.

(recipes taken from Carole’s Cookbook)

Easy Vegetables on the Grill

You can use just about any combination your little heart desires –

Zucchini

Mushrooms

Broccoli

Cauliflower

Tomatoes or cherry tomatoes

Peppers, red, yellow, green,

Onions, Red, pearl, Spanish, etc.

The key to success is having the vegetables cut into uniform sized

pieces, 1 - 1 ½ inch each.

In a bowl, gently toss the vegetables in Italian Dressing to coat.

Place vegetables in the center of a large piece of heavy duty foil. Fold

all edges completely to seal, but leave air space within your packet

for the heat to circulate.

Place on the grill. Turn after 4 minutes (this is where the seal is

really important!) Cook another 4-6 minutes until vegetables are

crisp tender.

Before opening package, cut a slit to let steam escape.

Top with fresh ground black pepper or parmesan cheese if desired.

Potatoes take twice as long to cook. You can do the same thing with

potatoes in a separate package, and then mix together before

serving, or serve separately. Experiment! That’s half the fun of

cooking.

Want more fast, simple, healthy recipes?

Pineapple Slaw

Pineapple Slaw

2 limes

1 16 oz. bag of cabbage mix for coleslaw

1 cup fresh pineapple cut into matchstick thin strips

Grate 1 ½ tsp. lime peel.

Squeeze 2 Tablespoon juice from the limes.

Toss grated peel, lime juice, cabbage mix and pineapple sticks.

Chill.

How’s that for easy?

You can cheat and add pineapple to ready made coleslaw too.

Want more fast, simple, healthy recipes?

Carrot & Raisin Salad

This is an old favorite. I’ve always liked it. They still serve it at Old Country Buffet, so lots of other people must like it too.

Carrot & Raisin Salad

3 cups grated carrots

1 cup raisins

1 Tablespoon honey

6 Tablespoons mayonnaise (low-fat or Canola or olive oil)

¼ cup milk

1 Tablespoon fresh lemon juice

¼ teaspoon salt

small can pineapple chunks drained and cut in half or 1/2 cup fresh

Toss carrots, raisins, and pineapple together in a large bowl.

In another bowl, mix remaining ingredients, and pour over

carrots.

Stir carefully.

Chill to blend flavors while you make the rest of your dinner.

Note –

Use larger holes on grater.

I actually use a peeler. It makes a softer salad.

Another of my mind numbingly simple recipes J

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Broccoli Salad

The infamous broccoli salad. I get more requests for this dish than any other.

1 bunch broccoli cut into small bite sized pieces

2 Tablespoons Oscar Mayer Bacon Bits

2 Tablespoons purple onion diced small

2 Tablespoons raisins

1/2 cup canola mayo or olive oil mayo

1/4 cup, minus 1 tablespoon sugar

1 Tablespoon 7 Seas Red Wine Vinaigrette Dressing

Mix mayo, sugar, and dressing. Set aside.

Mix broccoli pieces, bacon bits, onion, and raisins.

Mix dressing mix into broccoli mix and stir well.

Chill well.

Serves 2-3

To serve 4-6, increase broccoli to 3 bunches (heads)

Double the rest of the ingredients.

Secrets -

The stated brands make the best salad. OK - Real bacon would be better, but who has the time for that?

People like it when the broccoli is cut into smaller pieces. Not many people like big hunks of broccoli. It’s a pain – but so much better!

Want more great recipes? Here’s my personal cookbook >>>