Also, I am going to let you in on a little secrete, it's called "min-chopper"! The best invention. My grandma bought me one over 8 years ago and it is used probably 3-4 times a week. If you don't have one, invest! You can get them at Target for $20.
MENU
Tuna Salad (panini for the boys, salad for me) served with fresh cantaloupe
Cold sesame noddles with grilled chicken and summer vegetables
Shrimp or salmon tostadas with fresh guacamole
RECIPES:
MONDAY: Tuna Salad and fresh cantaloupe. The cantaloupe is so juicy this time of year, we could eat two!
ingredients:
2 small or 1 large can of tuna (solid albacore in water)
1 7.5 oz. of gazebo beans
2 lemons
1 small onion, chopped
1/4 cup of mayo or miracle whip
2 tbs. of fresh parsley
To make: drain all water out of tuna and beans, and mix it all together!
Put on top a bead of lettuce or grab some bread and shredded cheese to make some panini's.
TUESDAY- Bring on the vegetables! This recipe calls for bell peppers, carrots, radishes and cucumber, but add anything you like and make it your own, and if you don't have time to cut them match-stick size, go ahead and chop them up, it tastes just as good.
Also, the recipe calls for buckwheat soba noddles, but I am sure you could make it with angle hair pasta (thanks sis for the idea!). Another added tip, add either a spoon full of peanut butter or teriyaki sauce to the vinegar/sesame oil mixture. Gives it a little sweet kick.
For the chicken, I recommend to marinate for 10-15 minutes in the juice from 1 lemon, 1/4 cup of olive oil, salt, pepper and fresh thyme (or what ever spices you have; cilantro, parsley, scallions). Grill it up on each side for approx. 10-15 minutes, depending on how thick the chicken breasts are.
For the direct link to this noodle recipe click here
WEDNESDAY- If you are using salmon, bake in the oven at 375 degrees. I normally bake it about 10 minutes per one inch thickness of your fillet. I usually just buy a one pound fillet and that is more than enough for my family. If you decide to use shrimp, simply saute in some garlic and olive oil until cooked. Chop up before placing on the tostadas.
While the salmon is cooking, you need to make your black bean spread. To make you need a mini chopper.
Steps:
- Put the following ingredients in your mini chopper; 1 can of black beans, water drained, 1 cup of a of plain greek yogurt, 1/4 cup of salsa, salt & pepper and some fresh chopped cilantro. Then blend all together.
- Grab your tostadas and spray with cooking spray or rub with a little olive oil. Place them in your oven for about 5 minutes.
- Take the black bean mixture and spread onto your tostadas
- Top with the salmon and you are DONE!
For the Guacamole, I mix the center of 1 avocado, 1 cup of greek yogurt, juice from 1 lime, salt & pepper to taste. Mix in some cilantro if you have it. I have some carrots that need to be eaten so we will be dipping those into the guac, but you can even chop up the tostadas for some chips if you need the extra carbs!
GROCERY LIST:
- 2-4 chicken breasts (depending on how many you are grilling for the dish)
- 1 lbs. of salmon
- 3 lemons
- 2 limes
- Summer veggies for the sesame noddles
- I am purchasing 1 red bell pepper, 1 bunch of carrots (you won't need them all though) and a 1/2 of a cucumber.
- 1 small bundle of scallions
- 1 small yellow onion
- Lettuce of your choice (if you are using for the tuna salad)
- 1 cantalope
- 1 loaf of bread of your choice (for the panini's)
- Cheese of your choice for the panini's
- 1 package tostadas
- Whole wheat angle hair pasta or buckwhat soba noodles
- 1- 15 oz. can of black beans
- 1- 7.5 oz can of gazebo beans
- rice vinegar
- olive oil
- vegetable oil
- Sriracha (hot chili sauce, optional)
- salsa
- 1 jar of black or white sesame seeds
- 1 container of plain greek yogurt
- Salt & pepper
- Fresh cilantro
