Sometimes you just want something and gooey, but you also want to watch your waistline. Lucky – this meal does both! It’s also a quick one, so if you just need to whip something together quickly, this is the way to go.
(Inspiration found here)
Portobello mushroom caps (the big ones)1-2 cans of tuna fish
1 tbsp of mayonnaise
Cheese of your choice, sliced
1. Preheat your toaster oven OR regular oven to Broil.
2. Scoop out the insides of the mushroom caps. You can use a spoon to scoop out all the gills.
3. Glaze the mushroom caps with olive oil.
4. Place the mushroom caps in your oven for a few minutes (while you prepare the tuna salad). This will strengthen the caps and cause them to break less easily.
4. Create your tuna salad. Drain the tuna cans and mix the tuna meat with the mayonnaise until at desired consistency. The more mixed, the better for this recipe.
5. Pull the caps out of the oven for a moment. Pile the tuna salad onto the mushroom caps.
6. Place some cheese slices on top of the tuna.
7. Pop them back in the broiler for 2-3 minutes, or until cheese melts. You don’t want to cook it too long for food safety.
8. Serve and enjoy!
These mushrooms were a little on the small side because we’re out of season. If you can get the big mushroom caps, those work best for this recipe. Either way, it’s a healthy alternative to a favorite.
So, for Secret Santa this year, my great friend Katie selected my name and chose the most perfect book to gift me. It is the Artisanal Gluten Free Cookbook by Peter and Kelli Bronski. I’ve had a joyous time flipping through its pages and having my mouth water at all the beautiful pictures and ideas for recipes. I started with an easy one to get the hang of things, but I am sure I will have plenty more from this book in the weeks to come.
(Inspiration on page 179 of this fabulous cookbook)
1/4 cup pure maple syrup
2 tablespoons tamari wheat-free soy sauce (or GF soy sauce)
1 garlic clove, minced [I used preminced garlic]
1 teaspoon minced fresh ginger [I used preminced ginger]
Salt and Pepper to taste
1. Preheat the oven to 400 degrees.
2. Whisk together the maple syrup, soy sauce, garlic, ginger, and salt and pepper in a small bowl.
3. Place the salmon in a shallow dish and pour the maple glaze over the salmon. Cover and marinate for 30 minutes.
4. Bake the salmon at 400 degrees for about 20 minutes, or until it flakes easily.
5. Serve with some rice and some veggies, and enjoy!
This was an excellent recipe! The sweet and salty tastes blend together perfectly. I would suggest marinating the salmon to ensure the tastes get infused. It’s a great, healthy meal with the sauce giving it a little extra flavor.
I’m a big fish person. I love serving fish as a main course. It’s healthy, easy, and a white fish especially can go with anything. I had a craving to do something new and different with a fish dish rather than just grilling. Breaded filets are a great alternative and quick and easy to do.
Breaded Tilapia with Honey Balsamic Glaze
(Inspiration found here)
3-4 frozen tilapia filets
1 cup breadcrumbs [In this case, I used gluten free bread crumbs]
1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons balsamic vinegar
1. Preheat the oven to 400 degrees. Spray a baking dish with cooking spray.
2. In the baking dish, add the breadcrumbs and lay each filet on top. sprinkle the breadcrumbs all over the top and press down, do not shake off excess. Place each filet, carefully in the baking dish and drizzle with olive oil.
3. Bake for 30-35 minutes until fish is cooked throughout.
4. In a small bowl, mix together the mayonnaise, honey,and balsamic vinegar until it is blended into a creamy sauce (no clumps).
5. Plate the tilapia and drizzle the sauce on top. Enjoy!
This turned out to be interesting but very delicious. I think I may have overdone it on the breadcrumbs, but they gave a nice crunch to the dish. I served it with a side of quinoa and some frozen peas. We had leftover sauce so we put it over the quinoa to jazz that up a little bit as well.