Tuna Pasta Salad with Dill & Peas
I always make the same macaroni salad. It is good and I have never really strayed too far from my tried and true recipe (which is stored in my head). I decided to go out on a limb and try a different one. I am so glad I did. This recipe was delish! I am adding it to my book. The only thing I did different was add one can of tuna instead of two. Oh, and I had mini shells instead of bowties 🙂 It was fine to me but I want to try it with the two cans the next time I make it.
2 cups (dry) mini bowtie pasta
1 cup frozen peas
1/2 cup diced red or white onion
3/4 cup diced dill pickle
2-5 oz. cans tuna, drained
1/2 lemon, juiced
1 cup real mayonnaise
1 tablespoon dried dill
salt & pepper, to taste
- Bring large pot of water to boil. Salt water and cook pasta until al dente.
- Stir in frozen peas and cook 30 seconds. Drain pasta and peas. If you want room temperature pasta salad, don’t rinse. If you want cold pasta salad, rinse with cold water.
- In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is coated evenly.
- Serve or refrigerate covered until ready to serve.
Yields: 4 Servings Prep: 10 min. Cook time: 15 min. Total time: 25 min.
Yesterday, my baby girl had her year end class trip for pre-school. We went bowling and to the park for a picnic lunch. It was alot of fun and we all had a good time. Before we left the bowling alley we got a class picture- the first of many!
That leads me to my Throwback Thursday. I don’t have a pre-school or kindergarden class photo but I do have a Grade 1 photo.
It’s not hard to tell in all my class photos where I am. I was always the smallest in my class (look at my feet just off the chair) and in every class photo I was front row center (with the exception of this one and my Grad one where I was one off of the center.
As I have mentioned before, I love gigantic roadside attractions. I can’t tell you how many giant chairs I have sat in, in my past “roadtripping” days. It’s alot.
I took little lady grocery shopping with me the other day and we made a quick pit stop at a local store. To my surprise and DELIGHT, we came across a giant camping chair in the store! I had to get a picture of Zoë in it. She loved it and wanted me to take it home. I wanted to take it home but I couldn’t justify spending the $80.00 they wanted… it did have 6 cup holders on it though….
May 26th – June 1st
Tuesday- Tuna Burgers / Veggie Stix / Dip
Wednesday- Homemade Pita Pizzas / Salad
Thursday- (BBQ) Lemon Herbed Chicken on a Bun / Potato Salad
Friday- Oven Baked Breaded Fish / Sweet Potato Fries / Green Beans
Saturday- Skinny Chimichangas / Salad
Sunday- Birthday Dinner! Yay! I’m going to try these: Asian Salad Wonton Cups
UPDATE: Oh Lord! See how frazzled I am! I just realized tonight that I posted this Throwback Thursday on a Friday. Good Lord, I think I am losing my mind. “FUN” Friday will return next week. Sorry for the confusion.
I’m back! I apologize for not posting so much the last week or two! It has been nutso around here. We had some holidays, too many appointments and the kids have been driving me absolute bonkers! I’m not sure if it’s because of the weather or what but wow! I feel like I’m gonna rip my hair out… I hope it changes soon… they are tiring me out!
I’m not going back too far for this one but it is adorable. Last September, we attended a fundraiser event and they had a school bus there that the kids could get on and sit in the seats. Zoë was ecstatic to try it out… she didn’t want to get off.
Jump ahead 8 months and we just wrapped up a few “kindy” classes for her. She got to tour and play in her soon-to-be classroom, meet her classmates etc. and the last one she got to ride on the school bus around the block. Imagine her delight! Her face shows it all… pure joy and excitement. Kids are the best. It doesn’t take a lot to please them and the happiness in her face is so refreshing to me. Let’s hope it remains when she realizes I can’t go on the bus with her as well as go to school with her. I have been prepping her but we’ll see…
Strawberry Lemon Poppyseed Pancakes
I never cared for pancakes a whole lot in the past. Since, I’ve had kids I have grown to love the variety of different kinds there are out there. I try a new one almost every time I make them (which is a lot). My kids love them and they are so good for quick meals or even snacks. I tried these one’s last week and they were pretty good. I have never been much of a fan of lemon but I thought I would give it a try. The only thing I would do different is that I would use my own strawberry sauce 🙂
1.5 cups strawberries, hulled and diced
1.5 cups sugar
½ cup water
½ teaspoon vanilla
1 tablespoon honey
1¼ cups all purpose flour
1½ tablespoons poppyseeds
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup sugar
juice of 2 medium lemons
1 cup buttermilk
½ teaspoon vanilla
1 cup strawberries, diced
- Prepare the syrup. Add strawberries, sugar, water, vanilla, and honey to a medium sauce pan and heat over medium heat stirring throughout until sugar is dissolved, remove from heat. Use an immersion blender to puree syrup (or you can transfer the mixture to a regular blended and then pulse for about one minute). When syrup is smooth with only small bits of strawberries left, allow to sit and thicken over very low heat until pancakes are ready.
- Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray. Prepare the pancakes. In a large bowl combine flour, poppy seeds, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl whisk together lemon juice and sugar. Add buttermilk, vanilla, and egg and whisk until smooth. Make a well in the middle of the dry ingredients. Pour dry ingredients into the well you just made. Whisk all ingredients until just incorporated (batter will be lumpy). Gently stir in the diced strawberries
- Pour ¼-1/3 cup batter onto preheated pan or skillet. When edges begin to look “dry” and bubbles form and burst in the batter, use a large spatula to flip pancake. Cook 1-2 minutes longer. Repeat with remaining batter. Serve warm with strawberry syrup and additional fresh strawberries and powdered sugar if desired.
- for the strawberries, this recipe calls for about 2 and a half cups. Just get a quart-sized container and split the strawberries in half between the syrup and the pancake batter, you don’t need to follow exact measurements.
PREP TIME: 20 mins COOK TIME: 10 mins TOTAL TIME: 30 mins YIELDS: 10-12 servings
Whenever I used to go to the mall and to the food court, I would see the Orange Julius in the Dairy Queen stall and always want one. They were so refreshing and delicious. My favourite place to go for recipes is Pinterest and I happened to come across an “Orange Julius” recipe. I had to try it! It was a nice quiet afternoon the one day and I decided to surprise the girls with a “fancy” drink (in their eyes). Oh my! I am so glad I did- it was amazing! I will be making these from now on. Now, if we could only get some warm weather to go along with them….
6 oz. frozen orange juice concentrate
2 cups of milk
1 tsp vanilla
¼ cup sugar
6 to 9 ice cubes
- In a blender, combine all of the ingredients.
- Blend until smooth.
- Pour into glasses and enjoy!
Yields: 4 servings
May 12th – 18th
It’s going to be a good week! Enjoy everyone 🙂
Monday- Eat Out! Yay!
Tuesday- Quinoa Chicken Chili / Bisquits
Wednesday- Chicken Fingers / Fries
Thursday- Greek Rice with Spinach & Feta / Sausage
Friday- Company! Veggie Kabobs / Potato Skins / Stuffed Mushrooms
Sunday- Oven Tacos / Salad
Happy Mother’s Day to all those wonderful mom’s out there. Enjoy your day… you deserve it! And to my mom and Nanny- I love you both xoxo. Thank you mom for all you do for me, for us ❤
I’m going back to June 22, 2009. My nephew graduated Grade 8. He has now finished his 1st year at University and is back home for the summer to make some money. I can’t believe how quick that went…