Cucumber adds refreshing crunch to the creamy tuna salad in this sandwich. We opted for strained yogurt to reduce the saturated fat and give the dressing some tanginess. Add some relish, chopped celery or pickled peppers to the tuna mixture to boost the flavor even more. Serve with potato chips, chopped fresh veggies or bagel chips on the side.
Ingredients 1 (5 ounce) can no-salt-added solid white tuna in water, drained 3 tablespoons reduced-fat plain strained yogurt 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon finely chopped shallot 1 tablespoon finely chopped fresh chives 1 tablespoon chopped fresh dill 1/2 teaspoon garlic powder 1/4 teaspoon ground pepper 1/8 teaspoon salt 2 slices whole-wheat bread 1/2 cup thinly sliced Persian cucumbers Instructions Stir tuna, yogurt, oil, lemon juice, shallot, chives, dill, garlic powder, pepper and salt together in a small bowl until well blended.
A decadent grilled cheese that transforms leftover braised short ribs into an incredible sandwich. The rich, tender meat pairs perfectly with melted cheese on thick, sturdy bread.
Ingredients 2 cups shredded braised short rib meat 1 1/2 cup braising liquid/sauce 8 slices thick-cut bread (Texas toast, sourdough, or Italian bread) 2 8 ounces sharp cheddar cheese, sliced or shredded 4 ounces gruyère or fontina cheese, sliced 4 tablespoons butter, softened 1 tablespoon Dijon mustard (optional) Caramelized onions from the braise (optional) Instructions Prep the short ribs.
Ingredients 1 cup dry quinoa or brown rice 1 tbsp toasted sesame oil 1 inch fresh ginger root, grated 2 carrots, peeled and sliced 2 bunches broccoli, cut into bite-sized florets 1 cup baby spinach 1/2 cup frozen peas 2 eggs 2 tbsp soy sauce Optional: 8oz pre-cooked chicken breast. Instructions Rinse 1 cup quinoa in a wire mesh strainer under cold water for about 10 seconds to remove bitterness. Add quinoa and 2 cups water to a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes without stirring.
Ingredients 1/4 cup pure olive oil 6 pounds meaty beef short ribs on the bone 1 Salt and freshly ground pepper freshly ground pepper 2 celery ribs, coarsely chopped 1 carrot, coarsely chopped 1 large onion,coarsely chopped 1/2 cup tomato paste 5 thyme sprigs 3 anchovy fillets, chopped 2 1 bay leaf 1 head of garlic, halved crosswise 1 quart chicken stock or canned low-sodium broth 2 cups dry red wine 1/3 cup white vinegar Instructions Preheat the oven to 325°F.
Ingredients 1 medium potato (russet or Yukon gold works best) Instructions Prepare the potato Wash and scrub the potato under cold running water to remove dirt Prick the potato all over with a fork 6-8 times to allow steam to escape and prevent bursting Microwave the potato Place the pricked potato on a microwave-safe plate Microwave on high for 5-10 minutes (depending on size), flipping halfway through Check for doneness by piercing with a fork - it should slide through easily (Optional) Crisp in the air fryer Preheat the air fryer to 400°F (200°C) Lightly oil the potato skin and air fry for 5-8 minutes until the skin is crisp Cool and serve Let the potato cool for 1-2 minutes before handling Cut open lengthwise and fluff the insides with a fork Top with desired toppings (see below) Topping Suggestions Classic Toppings: