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Happy New Year!
Well we are now into the second week of the New Year. My Son is back in school and everyone is getting back into the work routine. I had some time off toward the end of the year from my corporate job.
I intended to do a little cooking to create some content. I also wanted to do some blog writing. Reality, a sick son over Christmas combine with the oven kicking the bucket put a halt to that.
I instead used that time to empty out every cabinet and drawer in the kitchen. I cleaned and decluttered. I also organized the pantry. Wow was that a job. I also found things I had forgot I bought.
New Year New Resolutions!
As I thought about what my goals were for the New Year, I realized that I spent way too much money on Food. I was also sad when I thought about how much often went to waste.
I saw a post from a friend in West Virginia as I was off and it got me started thinking about the blog content as well. She was challenging the perception of people that receive help to pay for their food.
The results blew me away. The shear amount of people that had a need for the help. While anything is a help to those in need, here in Georgia it comes out to and average of $1.43 per meal, per person.
So I decided that this year I would spend less, waste nothing and focus on meals that are:
- Simple to prepare
- Full of flavor
- Cost efficient
- A little more healthy
Healthier Tuna Salad with Walnuts
Growing up my Mom packed my lunch almost every day. By default sandwiches are one of my go lunch favorites. I often find that if I don’t plan them out the sandwich is not always the healthiest of meals.
I started the week out making a batch of tuna salad so that putting them together in the morning would be easy. This is a quick recipe to pull together with minimal ingredients and kitchen tools.
I started out with a 12 ounce can of tuna in water. When its packed in water it is healthier and buying the bigger can saves money. I placed the tuna in a fine mesh strainer and let it drain for about 10 minutes.
Allowing the tuna to drain will keep your salad from having too much water. This will cause your sandwich to fall apart when you pick it up. While it drains combine the remaining ingredients.
I diced up 1 stalk of celery and added it to a large bowl. I then chopped up 1/4 of a cup of walnuts and add them to the bowl. The walnuts are the secret that adds the extra flavor and texture to this dish.
I then added 1 1/2 cups of mayonnaise, hey I said the recipes would be healthier, let’s not go overboard. You can use low fat mayonnaise here if you are looking for a lower fat option. I also promised my fiancee that I would use what was in the pantry before restocking.
I then added the drained tuna to the bowl along with 1/4 teaspoon of salt and pepper. Last ingredient is 1 teaspoon of freeze dried dill. Dill and seafood go hand in hand.
In the summer I grow my own and will buy fresh. I use a lot in the summer with grilled seafood. In the winter when I don’t use as much it would often go bad before I used it all.
You can find freeze dried dill in most grocery stores today, if not get it below. I have a several of my go to herbs like this in my fridge at all times. It often give me that boost of flavor without buying one herb for the week that may go to waste.
Give it all a good mix to combine, I then put it into a glass container and into the fridge. Its all ready to make a quick lunch in the morning.
I used a low card whole wheat wrap for my sandwich, I need to loose a few pounds as well. Put a few leaves of lettuce down first, it will help to contain any extra water add a few slice of campari tomato. Top with four tablespoons of tuna salad.
This recipe makes 6 servings. On the low carb wrap with 1/4 cup of baby carrots the meal was about $1.55. If you swapped out whole wheat bread it would cost about $1.32. That makes this one tasty bargain that won’t leave hungry.