Tuna patties! All you have to do is say these two words and I’m flooded with childhood memories. We kids are only a few feet high, have tiny feet, scabbed knees, and boundless energy. In between chasing each other around the dining room table we are squealing to our mother, “We’re having tuna patties!”
We were enthusiastic about food, to say the least. And always hungry. Back then, this was one of my mother’s go-to dishes. No idea what her recipe was, and it’s been so long since she’s made them, it’s long forgotten. This recipe is as close as I can come to what I remember, probably with a few added flourishes.
How To Make Tuna Patties | Food Recipes
2 6-ounce cans tuna
2 teaspoons Dijon mustard
1/2 cup white bread torn into small pieces
1 teaspoon lemon zest
1 Tbsp lemon juice
1 Tbsp water (or liquid from the cans of tuna)
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives, green onions, or shallots
Salt and freshly ground black pepper
A couple squirts of Crystal hot sauce or tabasco
1 raw egg
2 Tbsp olive oil
1/2 teaspoon butter
Drain the liquid from the tuna cans.
If you are using tuna packed in water, reserve a tablespoon of the tuna water, and
add a teaspoon of olive oil to the tuna mixture in the next step.
Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg:
In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce.
Sprinkle on salt and freshly ground black pepper.
Taste the mixture before adding the egg to see if it needs more seasoning to your taste.
Mix in the egg.
Form into patties, chill:
Divide the mixture into 4 parts.
With each part, form into a ball and then flatten into a patty.
Place onto a wax paper lined tray and chill for an hour.
(You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)
Easy Balsamic Chicken recipe with a caprese twist! Chicken breasts are cooked until tender in a flavorful balsamic sauce then topped with mozzarella, basil & tomato. Low carb and gluten free!
If you follow me on Instagram, you know that I got to spend the weekend before last in Palm Springs with some of my favorite girlfriends! It was ridiculously fun.
I felt guilty about leaving since I had just (no, seriously JUST) come home from Chicago the day before and Santa Barbara the weekend before that (THREE trips in ONE week, guys!). My husband is a good sport and let me go.
So when I was in Palm Springs, I was chatting with my friend Emily on the way to the outlets and she was telling me about a recipe that her family loves. She said it wasn’t the healthiest but maybe I could fix it and give it a YHE spin. 😉 So I took the challenge. Of course I did! Her recipe was for balsamic chicken sandwiches. Sandwiches sound amazing but add unnecessary carbs. So I threw the sandwich idea aside.
Also, her recipe had a lot of brown sugar in the balsamic sauce. I subbed Truvia Brown Sugar Blend in its place and the sauce was ah.maz.ing. I pan cooked the chicken and let it simmer in the sauce until cooked through and tender and then I baked it with a slice of mozzarella cheese, a sprig of basil and a slice of tomato on top. My boys absolutely loved this balsamic chicken recipe!
The chicken is tender and the caprese combo on the top is like icing on the cake. It adds so much flavor. If you try one dinner on YHE, try this! It is so delicious!
HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES
2 lbs. chicken breasts (about 5-6 pieces)
salt and pepper
3 Tbsp. olive oil
2-3 cloves minced garlic
1 cup low sodium-chicken broth
½ cup balsamic vinegar
3 Tbsp. Truvia Brown Sugar Blend (or about 6 Tbsp. brown sugar)
In between two pieces of plastic wrap, pound chicken breasts to ½” thick. (Mine were large, so I cut them in half).
Salt and pepper both sides.
Heat oil in saucepan on medium-high.
Brown chicken on both sides.
Reduce heat to medium-low and add garlic.
Cook until garlic is tender, being careful not to burn it.
Add broth, balsamic and Truvia.
Turn heat up to medium-high and simmer for 10-12 minutes, covered until chicken is cooked through.
Preheat broiler. Line baking sheet with parchment.
Place each chicken piece on baking sheet.
Place a sprig of basil on top of each breast then cover with a slice of mozzarella.
Broil until cheese is slightly melted.
Add tomato slice on top.
Heat again until tomato is warm and cheese is melted.
Serve as is or with a little extra sauce from the pan drizzled on top.
California Turkey and Bacon Lettuce Wraps with Basil-Mayo is a fresh and filling low-carb meal that comes together in minutes!
Hello, hello! How was your weekend? Did you do anything fun?
My Mom, Lincoln and I finally made it back to the Farmer’s Market on Saturday morning. We’d only gone once together this summer, way back in June, and were long overdue for a visit. It felt great to be amongst the crowds and hit up all our favorite stands again. (Please notice the adorable chevron dress the gal walking in front of us was wearing. Isn’t it cute!? Wish I would have asked where she got it…)
We also had a celebrity sighting – Governer Chris Christie was unexpectedly there doing a meet and greet and my Mom made a beeline for him as soon as we figured out who was drawing the crowd. One second she was next to me then the next she was hand in hand with the Gov. It was as if she’d seen a member of The Monkees (her fave) or something! That is to say, she’s a big fan. 😉
Crunchy lettuce leaves replace flour tortillas in this easy gluten-free lunch, dinner, or hearty snack recipe, which are layered with deli turkey, a 30-second fresh Basil-Mayo, cooked bacon, and thinly sliced avocado and Roma tomatoes, then rolled and sliced. These lettuce wraps are cool, fresh and made extra special by the California-inspired combo of sliced avocado and Basil-Mayo in the mix. The flavors are AH-mazing!
The original intent for this recipe was to create an amped up BLT, which I guess it still is, but I think this lettuce wrap with hearty turkey and bacon can stand on its own. Trust me, try a bite and you’ll be making it over and over again.
How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes
1 head iceberg lettuce
4 slices gluten-free deli turkey (I like Applegate Farms)
4 slices gluten-free bacon, cooked (I like Applegate Farms)
1 avocado, thinly sliced
1 roma tomato, thinly sliced
For the Basil-Mayo:
1/2 cup gluten-free mayonnaise (I like Hellmann’s Olive Oil Mayo)
6 large basil leaves, torn
1 teaspoon lemon juice
1 garlic clove, chopped
For the Basil-Mayo: combine ingredients in a small food processor then process until smooth.
Alternatively, mince basil and garlic then whisk all ingredients together.
Can be done a couple days a head of time.
Lay out two large lettuce leaves then layer on 1 slice of turkey and slather with Basil-Mayo.
Layer on a second slice of turkey followed by the bacon, and a few slices of both avocado and tomato.
Season lightly with salt and pepper then fold the bottom up, the sides in, and roll like a burrito.
Slice in half then serve cold.
You can find complete recipes of this California Turkey and Bacon Lettuce Wraps with Basil-Mayo in iowagirleats.com
Is anyone else completely freaked out by the monster-sized chicken breasts you seen in the stores these days? Pick up a pack of those guys from the store, and three ( because there’s always three in a pack for some reason ) manage to weigh a pound and a half to two pounds. It’s nuts!
Even when I get the fancy $9-per-pound hormone-free cage-free massaged-since-birth ocean-front free-roaming Prius-driving chicken breasts, they are STILL pretty huge. Oh, and still three to a pack.
Which is funny, because every recipe ever written for boneless skinless chicken breasts seems to call for four. I’m fighting back! My Easy, Basic Boneless Skinless Chicken Breasts recipe calls for three, because I’m not in cahoots with the chicken people, and I know how chicken comes packed.
I’m going to do my best to make sure that all of my future chicken recipes ( including this one ) is in a multiple of 3 as well — it just makes things easier for everyone, and is how I tend to really cook. So here, we have another chicken recipe using the ubiquitous boneless, skinless chicken breast, and it calls for only three pieces of chicken! Usually, half of one of these guys is more than enough to fill me up, particularly when crammed full of delicious, tangy feta and cooked spinach.
So don’t let this recipe fool you — three stuffed boneless, skinless chicken breasts is enough to feed six, even though I’ve listed the servings as “3”, as most people would be hesitant to serve a half breast to someone at a dinner party, and I don’t want to ruin anyone’s
HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES
3 chicken breasts
8 oz chopped frozen spinach, cooked according to package directions and squeezed dry.
3 oz feta, crumbled ( about ½ cup )
4 oz cream cheese
1 clove garlic, diced
¼ teaspoon salt, divided
⅛ teaspoon pepper
1 tablespoon olive oil
Preheat oven to 450 degrees fahrenheit.
Mix the chopped frozen spinach, feta, cream cheese, garlic and half of the salt in a medium sized bowl.
Cut a pocket into each chicken breast.
If you are unsure of how to cut a pocket into the chicken without also cutting a pocket into your hand, try this: One at a time, place the chicken flat on a cutting board, and press a large spatula ( or something else that cannot be stabbed, i.e. DO NOT USE YOUR HAND)
flat on top of the breast.
Make sure that you are pressing the spatula down hard enough to hold the chicken in place.
You may need to actually dig the edge of the spatula into the meat just a little bit to accomplish this.
Insert the knife ⅔ of the way into the side of the thickest part of the chicken, and slice down to the thinnest part, stopping before you cut through; you want a pocket not a flap.
Separate the spinach and cheese mixture into three parts, and roll into thick logs.
Stuff each log into the pocket you made in the chicken breasts.
Season with remaining salt and pepper.
You can find complete recipes of this SPINACH STUFFED CHICKEN BREASTS in basilandbubbly.com
My favourite salad of all time. Caesar Salad. But, my least favourite at the same time…because hello fat grams I’ll wish I didn’t have after I had it.
But now, I can. I can enjoy my favourite salad of all time, with a dressing that’s less than half the fat — and then add in some more food, and enjoy this as a meal. A salad that doesn’t leave you hungry waiting for more. Full of protein. Full of healthy fats. Just full of good for you stuff.
This dressing… inspired by the dressing I made for that Barbecued Seafood Salad…I wanted something with a Greek Yogurt base. So I found one…thank you Mr Jamie Oliver, and adapted it to our tastes, to make this one.
My family is not so keen on anchovies…so I made two variations. One with (HOMG so good!), and one without — using olives instead, and equally as good. I prefer the anchovies, personally, but not every one is a fan. Hello non-fans…this ones for you too!
The way this recipe goes: fry some bacon and chicken boobs…I mean breasts *ahem; whisk your dressing ingredients; prepare your bread for super crustiness; boil your eggs; slice your avocados and wash your salad leaves.
HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES
½ ciabatta loaf (120g | 4oz), sliced
2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
Pinch of salt
200g | 7oz shortcut bacon, cut into strips
2 eggs, boiled to your liking (soft of hard boiled), sliced
2 baby cos lettuce, washed and dried
1 Avocado, sliced
½ cup shaved parmesan cheese
⅔ cup greek yogurt
1 tablespoon olive oil
2 garlic cloves, crushed
2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
Juice of ½ a lemon
3 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning
Preheat the oven to grill/broil settings on medium – high heat.
Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
Rub the chicken breast with the garlic powder, parsley flakes and salt.
Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate.
Add the bacon strips to the same pan, and fry until golden and crispy.
While the bacon is frying, boil your eggs to your liking (and don’t forget to check your bread in the oven)! To make the Caesar Yogurt Dressing:
Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan.
Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test. Assemble Salad:
You can find complete recipes of this SKINNY CHICKEN AND AVOCADO CAESAR SALAD in cafedelites.com
Our family absolutely loves soup and I am really talking about myself. The significant other will tolerate them as long as they have meat, which this one does not. Keep reading to see if he loves this soup or not.
During the colder season, late fall and the entire season of winter, I love having soups with my meal. Not only are they delicious, but they warm you up inside. I love them if they have meat or not. If it is a hearty soup we have it just by itself, it is isn’t hardy there is always meat served with it.
The other night we had this soup with hamburgers. It’s definitely a weird combination; however, it was truly delicious. It is a soup where you would want to serve with it something else, as well. That was the case for us, but we are very hardy eaters.
I just want to let you know, I think you all will love this soup! Have you ever tried the roasted red pepper soup from Trader Joe’s? If so, this is so much better and easier on your wallet – which I love.
HOW TO MAKE CAULIFLOWER ROASTED RED PEPPER SOUP | FOOD RECIPES
4 medium-sized red bell peppers
1 head of cauliflower, diced into florets
2 tablespoons oil
1 medium-sized onion, diced
3 garlic cloves, minced
4 cups chicken stock
1 teaspoon fresh thyme
1 teaspoon smoked paprika
salt and pepper, to taste
Cut the red bell peppers in half, scoop out the seeds and lay face-down on a baking sheet lined with parchment paper.
Broil in the oven on high until the skin has become black.
Remove from the oven and place into a sealed container and allow the peppers to cool down and steam.
This step makes it easier to remove the skin from the pepper.
Broil the cauliflower florets in the oven on high until they are tender and crisp, making sure to turn them over halfway.
Takes about 20-25 minutes.
While the cauliflower is roasting, place the oil in a large pot, add in the diced onion and garlic cloves.
Saute over medium-to-low-heat until the onions are tender and caramelized.
Add the chicken stock, thyme, and smoked paprika into the pot and mix everything together.
Allow the mixture to simmer on medium-heat.
You can find complete recipes of this CAULIFLOWER ROASTED RED PEPPER SOUP in galonamission.com
I think we’re having the coldest winter of all. And when I say coldest winter, I mean 40 degree F weather. No joke. Californians are serious wimps in the cold considering we wear flip flops 350 days out of the year.
But this chicken soup is everything. Seriously, it. is. everything.
You have all your veggies in one pot, simmering away in all of it’s glory, swapping out traditional noodles for spiralized zucchini noodles (AKA zoodles), and then adding in a squeeze of lemon juice for that hint of refreshing goodness.
HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
4 cups chicken stock
1 bay leaf
1 pound (3 medium-sized) zucchini, spiralized*
2 tablespoons freshly squeezed lemon juice
1 sprig rosemary
2 tablespoons chopped fresh parsley leaves
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
Season chicken with salt and pepper, to taste.
Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon oil to the stockpot.
Add garlic, onion, carrots and celery.
Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in thyme and rosemary until fragrant, about 1 minute.
Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil.
Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes.
Stir in lemon juice; season with salt and pepper, to taste.
I have made these many times now. I love them with ground chicken but ground turkey will work in a pinch. (consider increasing your garlic, salt and pepper when using ground turkey to kick up the flavor a bit).
This has turned out to be the most viewed post on my blog…to say I didn’t see that coming is an understatement. The reason for it’s popularity is because it is so Paleo and Whole30 friendly, not to mention super easy.
To learn more about the Whole30 program, click here! This will take you to Amazon (affiliate link) where you can preview the book. I could never have done the Whole30 without the book! Make a double batch, you will be glad you did! Hellooo lunchbox!
HOW TO MAKE CHICKEN AVOCADO BURGERS | FOOD RECIPES
I usually cook these on a grill pan indoors, it helps keep the meat moist…but you can certainly grill these outdoors. Just be careful not to overcook.
When mixing the avocados and forming the patties – go gently to keep the avocado chunks intact. Using a more firm avocado will help as well.
These will keep for several days in your fridge. I have frozen them as well, and the avocado holds up really great! Wrap individually and store in freezer safe ziploc bag.
Great add in is chopped Poblano (for a little heat) or chopped Jalapeno (for more heat!)
1 pound ground chicken
1 large ripe avocado – cut into chunks
1 chopped clove of garlic
⅓ cup Panko crumbs or Almond meal (to keep it Paleo friendly )
1 minced Poblano or Jalapeño pepper (optional but recommended)
½ teaspoon salt
¼ teaspoon pepper
Add all ingredients to a large bowl and toss gently.
Shape into desired size patties and grill inside or out!