Any of you have left over Easter eggs? Here's a great way to put them to good use :) Tuna salad...oh, so good!

FANTASTIC TUNA SALAD

4 eggs, boiled, peeled and chopped

1 (16-ounce) package pre-drained tuna

1 T sour cream

3 T mayo

2 T sugar

1 t. vinegar

1 t. yellow mustard

1 t. Tony Chachere’s seasoning

½ t. paprika

¼ cup green onions, chopped (optional)

½ cup “Wickles Pickles,” chopped (these make the salad)

Dash of hot sauce

Salt and pepper to taste

 

Place eggs in a large saucepan and bring to a boil.  As soon as the water comes to a boil, place a tight-fitting lid on the pot and turn off the burner.  After 12 minutes run cold water over eggs, peel and chop.  Mix remaining ingredients with the eggs and refrigerate for at least an hour.

My "Dirt Pudding" recipe..this is such a fun recipe to make -- especially at Easter. It looks just like a beautiful plant, when, in fact, it's a delicious dessert! :) Enjoy!

“Dirt Pudding”

1 large package Oreo cookies

2 large boxes instant vanilla pudding

5 cups cold milk

1 large container Cool Whip

½ stick butter, softened

1 (8-ounce) package cream cheese, softened

1 cup powdered sugar

Crush Oreos and set aside.   Mix pudding and milk and set aside.  Beat cream cheese, powdered sugar and butter until smooth and fold in Cool Whip.  Add this mixture to pudding.  Layer ingredients in a 10” new flower pot,  starting with half of the crushed cookies, the pudding mixture and then ending with crushed Oreos.  Place silk flowers into pot to create flower look.

 

I will never, ever, ever use canned Salmon again for my salmon patties! I grilled a fresh salmon filet tonight then mixed it up for some delicious salmon patties! I hope you guys love this as much as I do :)

SALMON PATTIES

1 to 1 ½ lb. salmon fillet or 1 can salmon, drained

½ cup chopped onion

1 egg

½ cup bread crumbs

½ cup cheddar cheese

2 tablespoons mayo

1 tablespoon worstercheshire

1 teaspoon each of garlic powder, onion powder, salt, pepper and Cajun seasoning

1 tablespoon flour

1 cup Panko crumbs for dusting

Canola oil for frying

Mix first 9 ingredients together well and form into patties.  Place in the refrigerator for about 30 minutes.    Pour enough oil in a black skillet to cover the bottom.  Lightly dust each patty in Panko and shake off excess Panko and place in a skillet 3 at a time and fry about 3 minutes on each side or until golden brown.   This makes about 6 patties.  I like to serve them with ketchup and tartar sauce.  If you choose to do fresh salmon (which I highly recommend) season the filet with salt, pepper, garlic powder onion powder, and cumin.  Squeeze a little fresh lemon juice on it and drizzle a little olive oil over salmon.  Place skin side down on a grill over high heat, cover and grill for 15 minutes without flipping.  Carefully remove salmon from grill, place on a plate and cover with foil.  Let it rest for at least 15 minutes.  When ready to mix, gently remove as much skin as possible.

Recipes from this past Sunday's show..enjoy :)

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI

CHICKEN PARMESAN                            

CAESAR SALAD

CHEESECAKE WITH CHERRY TOPPING

 

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI

4 ounces soft goat cheese

3 tablespoons sun-dried tomatoes packed in oil

1 teaspoon garlic powder

Olive oil

French baguette, sliced (you’ll get 12 to 14 slices)

Slice bread ½” inch thick and place on a baking sheet.  Drizzle bread with olive oil and toast for 3 to 4 minutes.  Meanwhile, mix cheese, sun-dried tomatoes and garlic powder together to make a spread.  Remove bread from oven, flip over and spread a generous amount of cheese mixture onto each slice of bread.  Broil for 2 to 3 minutes or just until the cheese starts to melt.  Watch carefully J

 

CAESAR SALAD

Pre-washed romaine lettuce leaves

Parmesan cheese

Bacon bits

Crispy fried onions (you can find these next to the croutons)

Caesar dressing (I use Gardini’s)

Place 2 to 3 lettuce leaves on a plate then top with the remaining ingredients.

 

CHICKEN PARMESAN

3 thick chicken breasts, sliced in half

1 cup Italian breadcrumbs

1 cup grated parmesan cheese

2 large eggs

2 tablespoon milk

Italian seasoning, garlic powder, onion powder, pepper

Oil for cooking chicken

1 small jar of your favorite spaghetti sauce

1 cup shredded mozzarella cheese

Split each chicken breast to make 6 pieces and pound with the flat side of a meat mallet.  I like to put a piece of wax or parchment paper over the chicken and then pound it.  Pound for about 20 seconds then flip the chicken and pound the other side.  Season each side of the chicken breasts with Italian seasoning, garlic powder, onion powder and pepper.  Combine the bread crumbs and cheese, mixing well.  Beat the eggs, milk and 1 teaspoon of the Italian seasoning together.   Dip chicken on each side into the egg mixture then into the bread crumb mixture, coating well.  In a large non-stick skillet, place just enough oil (I use Mazola) to cover the pan.  Heat on medium high and cook 2 chicken breasts at a time for 2 minutes on each side or just until browned on each side.  Place chicken on a rack or pan to drain off excess oil.  Once all chicken is cooked, place in a large baking dish, top each breast with 2 tablespoons spaghetti sauce and mozzarella cheese.  Cover with foil and bake at 375 for 20 minutes.  Serve with your favorite pasta.  This chicken with be moist, delicious and fork-tender J

CHEESECAKE WITH CHERRY TOPPING

1 can Pillsbury Crescent Rolls

3 (8-ounce) packages cream cheese, softened

1 cup sugar

5 eggs

8 ounces sour cream

Cherry pie filling

In a greased 13x9x2 baking dish, roll crescent dough out and spread on the bottom and up the sides of the pan.  Beat cream cheese and sugar until creamy.  Beat in the eggs, one at a time.  Add sour cream and mix for 2 minutes.  Pour mixture into the pan and sprinkle with a little cinnamon and sugar.  Bake at 350 (325 if using a glass dish) for 45-50 minutes.  Take out of the oven and let cool completely before cutting.  Chill in the fridge for at least 2 hours before serving.  Top with cherry pie filling.

My Ground Turkey and Marinara Sauce served over spaghetti squash...I promise this is really tasty :) Healthy doesn't always have to mean boring. Enjoy!

Ground Turkey and Marinara Sauce with Spaghetti Squash

1 tablespoon olive oil          

2 lbs. lean ground turkey

1 small onion, chopped

½ cup fresh carrots, peeled and diced

3 cloves garlic, minced

3 tablespoons brown sugar

1 tablespoon white vinegar

½ cup dry red wine

½ cup water

1 teaspoon each of salt, pepper, dried basil, and dried oregano (add more if you like)

2 large cans crushed tomatoes

In a large pot, heat the olive oil and cook the turkey, onions and carrots until turkey is browned.   Add the garlic and remaining ingredients.  Cover and simmer on low for at least 30 minutes.  The longer it simmers, the better it is!  Serve over spaghetti squash for a very low-carb, low-cal meal.

 

2 spaghetti squash, cooked

Salt, pepper and olive oil

To cook spaghetti squash, carefully cut squash down the middle and scrape out as many of the seeds as you can.  Drizzle the squash with olive oil and sprinkle with salt and pepper.  Place cut side down on a cookie sheet and bake at 375 for 50 minutes.  Let it cool then take a fork and scrape all the goodness out of the squash J  It will look just like spaghetti and you serve the marinara over it.  Delicious and healthy!