Tuna Pasta Salad

Some of you may know that I hate to waste food! So many people in the United States and around the world are food insecure. According to the EPA, in 2010 over 34 million tons of food waste was generated. 34 MILLION TONS!!!!! Now, I am sure a large part of that is food bits that couldn't be consumed (peels and such), but think about the mouths we could feed if we all took time not to waste food?

I am always saving and eating my leftovers in an effort not to waste food. Sometimes, eating the same thing 2 days in a row can be boring so I often try to revamp it. This recipe is completely made up of leftovers minus the tuna. Here we go!

Ingredients
1 can tuna in water, drained
1/2 cup leftover cooked spinach
1.5 cups leftover cooked whole wheat ziti pasta
1/2 cup heirloom tomatoes (almost at shelf life)
2 tbsp fat free cream cheese (last bit of the container)
2.5 tbsp low fat mayo made with olive oil
Salt
Pepper
Onion Powder
Garlic Powder
Paprika -optional
Red pepper flakes- optional

1) In a large bowl, add a tiny bit of water to pasta and mix. This will help break the stuck pieces apart.
2) Slice tomatoes in half and add to pasta.
3) Add spinach, mayo and cream cheese.
4) Using a wooden spoon or spatula, mix ingredients thoroughly.
5) Season with spices to taste. I generally use the tiniest bit of salt and more seasoning. The paprika and red pepper add a nice pop of flavor.

Tips
1) Think about your leftover recreations when making your main meals. If you know you may have too much  of an ingredient, keep in mind ways to use it the next day.
2) You can swap chicken/turkey for tuna in this recipe and it will still be delicious!

Have a Delicious Day!

Honey-Lime Fish Tacos

Since today is Labor Day and the official end to summer, I decided to make a delicious SoCal favorite.

Ingredients
- 1lb fresh Cod
- 1 cup honey
-1 cup olive oil divided
-1 1/2 limes- 1/2 red cabbage
- 2 plum tomatoes- sliced
- 1/4 cup balsamic vinegar
- small bushel of cilantro (optional)
- salt
-pepper
-pinch thyme
-4 tortillas

Zest the limes into a bowl. Squeeze the juice from one of the lime into the bowl. Add honey and 1/2 cup olive oil.Chop cilantro and add a pinch of salt and pepper.  Mix until smoothe.

Filet cod into 2x3 sections. Add filets to honey-lime marinad Cover and let sit in the refrigerator for at least 15 minutes.

Time to marinate!

Fish tacos and a margarita! Adios summer!

Slice cabbage into thin strips. Add remaining olive oil, vinegar, pinch of salt, thyme and any additional cilantro if you like.

Preheat oven to 350 degrees. Once fish is marinated, place on parchment paper on a baking sheet. Wrap tortillas in aluminum foil. Put fish and tortillas in the oven for 10 minutes.

Place the cod on the tortillas and top with cabbage slaw and tomato slices.

I would have loved to put some avocado on this but I didn't have any.
You can add tortilla chips on the side like I did or a salad! Whatever
you prefer.

Isn't my lil girl cute?? :)

Enjoy!

Tuna Waldorf Salad

I have off this week so I decided to make something different each day. Today I decided to make a tuna waldorf salad for lunch. I didn't have any walnuts so I subbed them for almonds. I used a pink lady apple and light mayo.
It was delicious and I ate it in record time!