White Bean Tuna Salad

Sorry I haven't posted in so long. My husband got laid off from his job three weeks ago and I kind of was in a tail-spin. Blogging has been the last thing on my mind. I am so grateful for family members and my church to give us reassurance and knowing they are there if we need anything. We have been doing good, but have a very limited budget for food so........... I've been trying out some food storage meals lately and it's been going great!

I know I post a lot of recipes from Mel's Kichen Cafe, but she's so awesome! I love her and when I found this simple recipe for a light tuna salad, AND I had all the ingredients on hand, I had to try it. Boy, am I glad I did! Such a delicate, light salad that mixes so well with crunch, crisp lettuce. I gobbled it all up.

White Bean Tuna Salad
by Mel's Kitchen Cafe

Ingredients:
½ cup chopped red onions
The zest and juice of 1 lemon
2 (5 or 6-ounce each) cans of tuna (I prefer albacore tuna packed in water)
2 (15-ounce each) cans of Great Northern beans, rinsed and drained
1/2 cup chopped fresh flat leaf parsley
A few splashes of Tabasco sauce or other hot sauce
1/2 teaspoon freshly ground black pepper
Salt and olive oil to taste

Directions:
In a small bowl, sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
Drain the tuna and put it into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, parsley, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or hot sauce to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
Serve chilled or at room temperature. The salad develops great flavor if tightly covered and refrigerated for a couple hours, or up to a day, before serving. Serve with crackers, lightly toasted bread, lettuce cups/leaves, fresh vegetables, etc.

Here are my results:

Uglies by Scott Westerfeld

Here is the description from Amazon.com:
"Tally Youngblood lives in a futuristic society that acculturates its citizens to believe that they are ugly until age 16 when they'll undergo an operation that will change them into pleasure-seeking "pretties." Anticipating this happy transformation, Tally meets Shay, another female ugly, who shares her enjoyment of hoverboarding and risky pranks. But Shay also disdains the false values and programmed conformity of the society and urges Tally to defect with her to the Smoke, a distant settlement of simple-living conscientious objectors. Tally declines, yet when Shay is found missing by the authorities, Tally is coerced by the cruel Dr. Cable to find her and her compatriots–or remain forever "ugly." Tally's adventuresome spirit helps her locate Shay and the Smoke. It also attracts the eye of David, the aptly named youthful rebel leader to whose attentions Tally warms. However, she knows she is living a lie, for she is a spy who wears an eye-activated locator pendant that threatens to blow the rebels' cover. Ethical concerns will provide a good source of discussion as honesty, justice, and free will are all oppressed in this well-conceived dystopia. Characterization, which flirts so openly with the importance of teen self-concept, is strong, and although lengthy, the novel is highly readable with a convincing plot that incorporates futuristic technologies and a disturbing commentary on our current public policies. Fortunately, the cliff-hanger ending promises a sequel."

MY REVIEW: I have read a lot of people compare this book to "The Giver" and I can see that. The government controls everything, even making them take pills and telling them what they should be. The Giver is my favorite book so it's no wonder I loved this one. I think everybody wishes they could change something about themselves in order to look prettier. This is only book one of a four part series and I can't wait to get my hands on the next one!

Swiss Chicken Casserole

This cheesy chicken entree screams comfort food! Moist chicken topped with tangy Swiss cheese, creamy soup mixture and divine savory herb stuffing. This main dish satisfies everybody.

My in-laws are hysterical. I serve up anything gourmet and they thank me politely. I serve up something baked in good ole' cream-of-chicken and they sing my praises and ask for the recipe. This recipe wowed them. Hubby and I are the ones who ultimately decide what the rating is though and even we were impressed at this comfort food recipe. We give this 4★.


Swiss Chicken Casserole (adapted from allrecipes.com)

Ingredients:

6 skinless, boneless chicken breast halves

6 slices Swiss cheese

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup milk

1 package Stove Top Stuffing (savory herb flavor strongly suggested)

(You will need some extra butter and water for the stuffing preparation according to package directions)

2 Tbs melted butter

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. Prepare Stove Top Stuffing according to package directions using the microwave.

2.While stuffing is being microwaved, arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with prepared stuffing. Pour melted butter over top, and cover with foil.

3. Bake 35 minutes covered, uncover and bake an additional 15 minutes, or until chicken is no longer pink and juices run clear.
 

Mother's Day Giveaway links!

This will be my first Mother's Day as a Mom! Yay!! There are some FABULOUS giveaways going on right now in celebration (not because I am a mom but because of Mother's Day in general). I LOVE local giveaways even better because these bloggers are so personable and kind and you have a better chance to win. (Honestly, what are the chances of winning the Pioneer Woman's giveaways? Slim to none!) Check out these fabulous givaways going on right now:

Cranberryfries is giving away a signed copy of Chocolate Never Faileth Cookbook. I love Debbie and her contests.

Make it Work Mom is giving away a 60 minute complete pedicure with opi nail polish at Sanctuary Day Spa in Salt Lake City.  What mother doesn't need some relaxation time?

I'll update the list if I find any more!

Toasted Orzo with Peas and Parmesan

First recipes that makes the list on Perfect Dinner Project is Toasted Orzo with Peas and Parmesan. This recipe comes from Mel's Kitchen Cafe. She has a ton of great recipes on her site and this one will not be the last one I promise. I made this as a vegetarian main course and it was so creamy and yummy!

Toasted Orzo with Peas and Parmesan
Serves 4-6 (as a side dish)

*Be careful when adding the broth to the pan, because it will create a lot of steam.
2 tablespoons butter
1 small onion, minced
3/4 teaspoon salt
2 medium garlic cloves, minced
1 ¼ cups orzo
2 1/2 cups low-sodium chicken broth
1 cup frozen peas, thawed
1 ounce Parmesan cheese, grated (about 1 cup)
2 tablespoons fresh minced parsley leaves
Ground black pepper
1 lemon, cut into wedges, for serving (optional)
Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the orzo and cook, stirring often, until most of the grains are golden, about 5 minutes. Carefully stir in the broth and bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally until all of the liquid has been absorbed and the orzo is tender, 10 to 12 minutes. (Be careful not to cook at too high of heat at this point because the liquid will evaporate instead of cook the orzo and you’ll be left with undercooked pasta.)
Off the heat, stir in the peas, Parmesan, and parsley and let sit until the peas are warmed through, about 2 minutes. Season with salt and pepper to taste and serve with the lemon wedges.
Recipe Source: adapted from Cook’s Illustrated Best Skillet Recipes

Here are my results: