Lunch

Name: Tuna Salad
Yield: 4 - 6 people
Ingredients: 2 6-oz cans tuna ((packed in water)); 2 ribs celery (diced); 2 Tbsp dill relish; 2 large eggs (hardboiled and smashed); 1/3-1/2 cup miracle whip ((or mayonnaise spread)); 1 tsp lemon juice; 1 - 2 pinches salt and pepper (to taste)

Tuna Salad

Stephanie Kinturi

Tuna Salad

Cuisine

Seafood

Servings

people

Ingredients

2 6-oz cans tuna (packed in water)
2 ribs celery diced
2 Tbsp dill relish
2 large eggs hardboiled and smashed
1/3-1/2 cup miracle whip (or mayonnaise spread)
1 tsp lemon juice
1 - 2 pinches salt and pepper to taste

Cuisine

Seafood

Servings

people

Ingredients

2 6-oz cans tuna (packed in water)
2 ribs celery diced
2 Tbsp dill relish
2 large eggs hardboiled and smashed
1/3-1/2 cup miracle whip (or mayonnaise spread)
1 tsp lemon juice
1 - 2 pinches salt and pepper to taste

Instructions

Place hardboiled eggs into a medium size bowl and mash with a potato masher until texture is crumbly.
Add diced celery and dill relish.
Drain water out of tuna making sure to squeeze out as much as possible. Empty into bowl with other ingredients. Break up the tuna into small pieces with a fork.
Add remaining ingredients and stir well.

Recipe Notes

Serving suggestion: Serve inside a whole wheat pita, tortilla or on top of a whole wheat
English muffin and melt cheddar cheese over for a great tuna melt.

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Posted in Lunch, Recipes

Three Bean Firehouse Chili

By Stephanie Kinturi

Three Bean Firehouse Chili

Cuisine

Mexican

Servings

people

Ingredients

2 medium cloves garlic minced
1 medium red onion chopped
1 pound lean ground round 4% fat
2 15-oz cans pinto beans drained and rinsed
2 15-oz cans black beans drained and rinsed
2 15-oz cans kidney beans drained and rinsed
2 14.5-oz cans petite diced tomatoes with smoked chipotle
1 14.5-oz can crushed tomatoes
1 6-oz can tomato paste
2 tsp salt
1 tsp black pepper
1/2 Tbsp ground cumin
1 Tbsp ground mexican style chili powder
2 1/2 cups water

Cuisine

Mexican

Servings

people

Ingredients

2 medium cloves garlic minced
1 medium red onion chopped
1 pound lean ground round 4% fat
2 15-oz cans pinto beans drained and rinsed
2 15-oz cans black beans drained and rinsed
2 15-oz cans kidney beans drained and rinsed
2 14.5-oz cans petite diced tomatoes with smoked chipotle
1 14.5-oz can crushed tomatoes
1 6-oz can tomato paste
2 tsp salt
1 tsp black pepper
1/2 Tbsp ground cumin
1 Tbsp ground mexican style chili powder
2 1/2 cups water

Instructions

Combine minced garlic, chopped onions and ground beef. Brown in a large stew pot. (Beef is very lean and will not need to be drained. Any drippings will add flavor and will allow the onion and garlic to brown.)
Add all other ingredients. Stir to combine.
Simmer over medium low heat until heated through. (30 minutes is recommended)
Serve hot with tortillas. Garnish with fat free cheese, sour cream etc.

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Posted in Lunch, Recipes

SunDried Tomato Veggie Wrap

By Stephanie Kinturi

SunDried Tomato Veggie Wrap

Servings

person

Ingredients

1 large sun-dried tomato tortilla
3 Tbsp fat free cream cheese softened
1 Tbsp green onions chopped
1 Tbsp walnuts chopped
1 dash garlic powder to taste
1 - 2 pinches salt and pepper to taste
2 slices provolone cheese (fat free swiss may be substituted)
1/4 cup fresh spinach leaves
1/4 cup roasted red pepper cut into strips

Servings

person

Ingredients

1 large sun-dried tomato tortilla
3 Tbsp fat free cream cheese softened
1 Tbsp green onions chopped
1 Tbsp walnuts chopped
1 dash garlic powder to taste
1 - 2 pinches salt and pepper to taste
2 slices provolone cheese (fat free swiss may be substituted)
1/4 cup fresh spinach leaves
1/4 cup roasted red pepper cut into strips

Instructions

Combine the softened cream cheese, green onion, walnuts, garlic, salt and pepper.
Spread down the center of your tortilla
Arrange the cheese, spinach and roasted red peppers on top.
Roll up, slice in half on the diagonal and serve.

Recipe Notes

This wrap can be made hours ahead and refrigerated until ready to eat.

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Posted in Lunch, Recipes

Strawberry Salad with Gorgonzola

By Stephanie Kinturi

Strawberry Salad with Gorgonzola

Servings

people

Ingredients

1 bag spring mix salad with herbs
3/4 cup toasted walnuts chopped
1/2 cup crumbled gorgonzola cheese
1 cup fresh stawberries sliced
3/4 cup golden raisins

Servings

people

Ingredients

1 bag spring mix salad with herbs
3/4 cup toasted walnuts chopped
1/2 cup crumbled gorgonzola cheese
1 cup fresh stawberries sliced
3/4 cup golden raisins

Instructions

Combine salad mix with other ingredients. Toss gently
Drizzle with Brianna’s Homestyle Blush Wine Vinaigrette (or any sweet vinaigrette dressing), and serve immediately.

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Posted in Lunch, Recipes

Roasted Red Pepper Soup

By Stephanie Kinturi

Roasted Red Pepper Soup

bowl of roasted tomato soup with beans, celery and sweet pepper

Servings

people

Ingredients

1 clove garlic roughly chopped
1 whole red onion diced
1 sprig fresh rosemary
2 Tbsp light olive oil
2 16-oz jars roasted red peppers drained
1 32-oz box chicken stock (or vegetable stock if you prefer)
3 Tbsp tomato paste
1/2 cup heavy cream
1 - 2 pinches salt and pepper to taste
few springs fresh parsley optional for garnish
a dollop fat free sour cream optional for garnish

Servings

people

Ingredients

1 clove garlic roughly chopped
1 whole red onion diced
1 sprig fresh rosemary
2 Tbsp light olive oil
2 16-oz jars roasted red peppers drained
1 32-oz box chicken stock (or vegetable stock if you prefer)
3 Tbsp tomato paste
1/2 cup heavy cream
1 - 2 pinches salt and pepper to taste
few springs fresh parsley optional for garnish
a dollop fat free sour cream optional for garnish

Instructions

Heat the olive oil in a deep saucepan. Add the onion, garlic and rosemary and sauté for 5 minutes or until translucent. Discard the rosemary.
Add the red peppers and chicken stock to the pan and bring mixture to a boil. Lower the heat and let simmer for 15 minutes.
Stir in the tomato paste. Soup will thicken.
Carefully pour the hot soup into a blender and puree. Stir in the heavy cream and season with salt and pepper to taste.
Serve hot or cold. Garnish with fresh chopped parsley and a dollop of sour cream.

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Posted in Lunch, Recipes

Provencal Salad

By
Stephanie Kinturi

Provencal Salad

Servings

Ingredients

Salad

1 bag romaine lettuce chopped
4 large eggs hardboiled and sliced into circles
10 medium radishes cut into quarters (use 5 red and 5 yellow if you can)
1 whole seedless cucumber sliced on the diagonal
1/4 pound fresh proscuitto chopped
1 tsp sea salt
1/2 tsp fresh ground black pepper

Dressing

1 Tbsp sweet mustard
2 Tbsp salad vinegar
3 - 4 Tbsp light olive oil
1 clove garlic minced

Servings

Ingredients

Salad

1 bag romaine lettuce chopped
4 large eggs hardboiled and sliced into circles
10 medium radishes cut into quarters (use 5 red and 5 yellow if you can)
1 whole seedless cucumber sliced on the diagonal
1/4 pound fresh proscuitto chopped
1 tsp sea salt
1/2 tsp fresh ground black pepper

Dressing

1 Tbsp sweet mustard
2 Tbsp salad vinegar
3 - 4 Tbsp light olive oil
1 clove garlic minced

Instructions

For a unique presentation, arrange the salad ingredients on a rectangular platter. For example, lettuce in the middle, eggs and radishes on one side and cucumber and proscuitto on the other side
Sprinkle the eggs with black pepper, and radishes with salt (this brings out the flavor)
Combine mustard, vinegar and garlic in a small bowl. Add oil slowly while stirring vigorously with a wire whisk. Drizzle over the salad and serve immediately

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Posted in Lunch, Recipes

Melon “bowl” fruit salad

By
Stephanie Kinturi

Melon “bowl” fruit salad

Servings

Ingredients

1 large ripe cantaloupe or honey dew melon
2/3 cup fat free large curd cottage cheese
1/2 cup fresh pineapple cut into small bit-sized pieces
1/2 cup fresh blueberries
few sprigs fresh mint leaves (for garnish)

Servings

Ingredients

1 large ripe cantaloupe or honey dew melon
2/3 cup fat free large curd cottage cheese
1/2 cup fresh pineapple cut into small bit-sized pieces
1/2 cup fresh blueberries
few sprigs fresh mint leaves (for garnish)

Instructions

Cut off both ends of the melon to make a flat surface so that the melon “bowl” will be stable. Slice melon in half to form 2 bowls. With a large spoon, scrap out the seeds.
Fill the bowls with 1/3 cup each of the cottage cheese.
Top with ¼ cup each of the pineapple and blueberries.
Garnish with fresh mint leaves.
Serve with whole grain toast and sugar free jelly.

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Posted in Lunch, Recipes

Meatball Pizza

By
Stephanie Kinturi

Meatball Pizza

Cuisine

Italian

Servings

people

Ingredients

1 12-oz bag frozen Italian style meatballs
1 loaf ciabatta bread sliced in half horizontally
2 cups low fat mozzarella shredded
1 14.5-oz can crushed tomatoes
2 Tbsp fresh sweet basil minced
1 Tbsp fresh flat-leaf parsley chopped
1 clove garlic minced
1/2 tsp salt
1 - 2 pinches salt and pepper to taste

Cuisine

Italian

Servings

people

Ingredients

1 12-oz bag frozen Italian style meatballs
1 loaf ciabatta bread sliced in half horizontally
2 cups low fat mozzarella shredded
1 14.5-oz can crushed tomatoes
2 Tbsp fresh sweet basil minced
1 Tbsp fresh flat-leaf parsley chopped
1 clove garlic minced
1/2 tsp salt
1 - 2 pinches salt and pepper to taste

Instructions

Preheat oven to 350 degrees. Slice the ciabatta loaf in half horizontally. With your fingers, dig out a trough in the center. Make sure to leave enough bread on the bottom and edges that your filling will not make the bread soggy
With a pastry brush, evenly coat the ciabatta with olive oil. (This will allow the bread to brown and get crispy so that the marinara sauce will not make it soggy.) · Bake the bread for 1015 minutes
While the bread is cooking, sauté the minced garlic in ½ Tbsp olive oil for 23 minutes. Add the crushed tomatoes, salt, pepper, and herbs. Stir to combine
Add your frozen meatballs to the sauce. Cover and cook over medium heat until the meatballs are heated through.
Pour the meatball mixture evenly into the two ciabatta “pizza” crusts. Top each with 1 cup of the shredded mozzarella. Return to the oven until the cheese is melted and bubbly.
Slice and eat it hot.

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Posted in Lunch, Recipes

Margherita Pizza

By
Stephanie Kinturi

Margherita Pizza

Servings

Ingredients

1 cup tomato sauce
1 12-inch pre-baked pizza crust
4 oz fresh mozzarella cheese thinly sliced
2 Tbsp extra-virgin olive oil
2 tsp fresh basil leaves chopped
2 Tbsp toasted pine nuts
1 can artichoke hearts drained and sliced in quarters
1/2 cup sun dried tomatoes drained and finely chopped

Servings

Ingredients

1 cup tomato sauce
1 12-inch pre-baked pizza crust
4 oz fresh mozzarella cheese thinly sliced
2 Tbsp extra-virgin olive oil
2 tsp fresh basil leaves chopped
2 Tbsp toasted pine nuts
1 can artichoke hearts drained and sliced in quarters
1/2 cup sun dried tomatoes drained and finely chopped

Instructions

Evenly spread sauce on pizza crust. Top with cheese, artichokes and sun dried tomatoes.
Grill uncovered on outdoor grill or in grill pan over medium heat, rotating occasionally for approximately 10 minutes or until sauce is hot and cheese is melted.
Drizzle with olive oil. Top with toasted pine nuts and fresh basil. Serve immediately

Recipe Notes

*This recipe is very versatile and you may substitute mushrooms, olives etc. I usually
add some crushed red pepper flakes to add some heat.

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Posted in Lunch, Recipes

Granola Crunch with Fruit Salad

By
Stephanie Kinturi

Granola Crunch with Fruit Salad

Servings

Ingredients

2 cups rolled oats
3/4 cup sweetened coconut shredded
1/8 cup wheat germ
1/2 cup almonds sliced or slivered
1/4 cup toasted sunflower seeds
1/2 cup golden raisins
1/2 cup dried cranberries chopped
4 Tbsp vegetable oil
4 Tbsp honey

Servings

Ingredients

2 cups rolled oats
3/4 cup sweetened coconut shredded
1/8 cup wheat germ
1/2 cup almonds sliced or slivered
1/4 cup toasted sunflower seeds
1/2 cup golden raisins
1/2 cup dried cranberries chopped
4 Tbsp vegetable oil
4 Tbsp honey

Instructions

Preheat oven to 350 degrees.
Combine all ingredients and toss
Pour onto a sheet pan and bake, stirring every 510 minutes with a spatula until golden brown (approximately 25 minutes)
Remove from heat, cool completely, and serve with sliced seasonal fruit.

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Posted in Lunch, Recipes