So Long And Thanks For All The Fish: A Tuna Fish Sandwich Recipe
Here is a tasty, all natural way to eat a tuna fish sandwich! I got the idea from a personal trainer I worked with. Basically, the avacado takes the place of mayonnaise, which I'm not a big fan of.
Ingredients:
2 slices of Sara Lee DeLIGHTful bread
1 can of tuna fish
1/4 Avacado, sliced
Dash of ground pepper
Optional:
Lettuce
5 Cherry Tomatoes, halved
A few slices of Cucumber
Directions:
Open and drain tuna fish. In a bowl, empty the contents of the can of tuna. Add slices of avacado and a dash of ground pepper. Mix until the avacado has been mashed into the tuna fish. Spread onto bread. EAT.
Tips:
Personally, I like my bread to be toasted. I feel like it "holds" the tuna on the sandwich better. I like to add the tomatoes into the mixture and then top the sandwich off with lettuce and cucumber. YUM.
The Incredible Edible Egg: Omelet Muffins
Ingredients:
- 1/2 pound bulk pork sausage
- 12 eggs
- 1/4 cup chopped green pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup shredded Cheddar cheese
Directions:
- In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
- Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.
