Finding inspiration in wonderful places!

I got an invitation to try something and since there is a way around the major obstacle I had, I'm going to give it a try.  Rosemarie, a wonderful friend of mine, suggested I come to a meeting with her for Tastefully Simple.  I had been to an online meeting, and won a gift I might add, to become a consultant but still couldn't commit.  I am SO glad that I went, so I am going to try something new.  There's nothing wrong with it and I'm pretty sure I can be successful at it.  I KNOW I can be successful at trying new things with their products.  And would it shock you to know that I already have some ideas? LOL

Now I was out most of the evening yesterday and came home to a share post on Facebook from a friend showing a recipe that I know I definitely wanted to try.  Since I just received my prize the other day in the mail, what better way to combined things?  So the recipe was for Honey Garlic Pork Chops by Blog Chef and thought YES!  Then I went searching for a side.  I just bought some sweet potatoes and what better side to go with pork chops???  I found what I was looking for on Lady O's blog.  Baked sweet potato pancakes.  Can't forget the veggie so made hubby's favorite!  I wish I had known before I married him that he preferred peas to corn, *sighs*.  LOL

The result was a delicious lunch!  I of course had to make it my own, and there was nothing wrong with that!

For the Pork Chops:

Ingredients:

1/4 Cup Chili Sauce

1/2 cup ketchup

1 Tablespoon Dark Brown Sugar, sweet and smoky flavor

1 Tablesppon + 1 Teaspoon Honey

1/8 cup Light Soy Sauce

2 Teaspoons Granulated Garlic

I used 2 Pork Chops BUT now have left over sauce.

Combined chili sauce, ketchup, dark brown sugar, honey, and granulated garlic.

Preheat the oven to 350.  In a shallow pan season pork chops.  I used a couple shakes of Tastefully Simple's Bacon Bacon, pepper, and basted the pork chop with sauce.  

*Hint: Spoon the sauce on and brush it over the chop.  If you contaminate the sauce by putting the basting brush in the bowl after basting the raw meat cook it for a few minutes and then it can be served or can be stored for later use.

Cook meat at 350 for 15, turn over, and baste with more sauce.  Cook another 15 - 20 minutes.  Make sure temperature is 145 and chops are done.  

I like to throw them under the broiler for a few to get a little bit of a crust from the sauce.

For the Sweet Potato Pancakes:

Ingredients:

1 Large Sweet Potato peeled, and shredded

1/2 Medium Onion, shredded

2 Large Eggs, beaten

3 Tablespoons Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon All Spice

1/4 Teaspoon Dried Rosemary

Preheat oven to 350.

Lightly grease cookie sheets.  I used spray.

Mix ingredients in bowl.  

Drop by 1/4 cup on cookie sheet. 

Cook 15 - 20 minutes, flip and cook an addition 10 - 15.  Keep in mind that there is natural sugar in these potatoes so they can burn if cooked too long, but will definitely get a nice crisp on them.  And I'm glad I added the rosemary.  It added a nice earthy taste to the pancake.

Then tying it all together peas sprinkled with 2 teaspoons of the Tastefully Simple Bacon Bacon seasoning.  I love using a seasoning on my veggies as I don't have to worry about salt, as it's already contained in the seasoning.  No extra fat from butter as you've flavored your veggies, so don't be shy to try seasoning them.  All of these were REALLY good.  Hubby didn't even wait to put the pancake on his plate.  You can serve them with toppings if you like, most use sour cream or applesauce, but we liked them just fine by themselves.  And don't be afraid to season them any way you want.  Follow Lady O's using garlic, salt, and pepper.  Try using cinnamon and nutmeg.  Try using other savory herbs, but whatever you try, however you change it remember that the best ingredient to any recipe is you .... Enjoy!!!!!

Breakfast to Dessert ... It was a Yum day!!!

Hey there everyone!!!  It has been a full day.  Full of food, good times spent with hubby, and laundry.  OK so it was only 3 loads but wash, dry, fold or hang up, and put away.  That's enough for me.  Of course it all started with breakfast and I have to say that I truly think hubby loves me for my imagination.  Neither of us had any ideas for breakfast.  I remembered picking up a can, yes I said can LOL, of Roast Beef Hash.  I had not seen that in FOREVER and hubby wanted to try after asking, "Does it tastes different than corned beef hash?"  Sheesh!  So I did not want the normal, fried up hash with eggs over easy.  So how to make it with a twist?  Easy peasy! 

This is where your imagination comes in handy, add whatever you want.  I know simple to say.  I sauteed up 1/2 of an onion chopped, 1/2 cup chopped red and green peppers, then added 1 cup of black beans, drained and rinsed.  Mixed it with a can of Roast Beef Hash then pressed it into a pie pan.  Baked in 425 degree oven for 20 minutes.  Lowered oven to 400.  Cracked 4 eggs, topped it with a 1/2 cup Mexican cheese and 1/2 teaspoon of dried cilantro and parsley and popped back in the oven for 10 - 15 minutes until eggs are set and cheese is melted.  It was definitely a twist on just a can of roast beef hash and hubby appreciated the extra time it took to make.  I loved all the flavors as they mixed well together.  

Then there was dinner.  I already knew what I wanted to have as we hadn't had it in a while.  I usually make Chicken Stir Fry but I had some beef in the fridge and wanted to use it before it became freezer burned.  Then it's just yuck!  So took it out to thaw.  In between laundry, then I had the brilliant idea to head out to the dollar store.  Only to come back have to make dinner.  That's okay because hubby did most of it.  I cut the stuff up and added it to the pan while he stirred.  And while he was doing that, I was able to make dessert.  Oh yes, I made dessert.

This was pretty simple, throw whatever you want in a pan and cook it.  I know it sounds really simple but that's the great thing about a stir fry, you can add whatever you want.  I happened to have some frozen stir fry veggies but when I say I like a lot of veggies I mean it.  Then I add some extra cauliflower and broccoli.  I had some cans of bean sprouts, baby corn (hubby's favorite), and water chestnuts (I love the crunch). Threw in some extra shredded carrots.  Seasoned the meat with some granulated garlic, pepper, salt, and Chinese Five Spice.  Sauteed an onion in peanut oil.  Tossed in 2 teaspoons minced garlic.  Seared the meat.  Tossed in veggies.  Cooked up some pasta, I used buccatini.  Made a sauce of 2 cups low sodium beef stock and 3 tablespoons cornstarch and cold water.  Poured it in the pan, covered and cooked for about 10 minutes and serve.  Pretty easy and VERY tasty because it's everything you like.  I LOVE when my veggie ratio is higher than my meat ratio.  So while hubby cooks it all up, after I've chopped it all up, I make dessert. 
Dessert was pretty simple as well and VERY tasty.  I found the recipe on The Cutes and Scoots Show!  I adapted the Grandma's Famous Pistachio Pudding Cake recipe.  Since my pudding was not sugar free I adjusted the sugar, changed the Crisco to softened, unsalted butter, I guess maybe it would be easier to just put the recipe here. LOL


Ingredients
3/4 Cup Unsalted butter, softened
1 Cups Sugar
1 Box (4 Serving) Pistachio Pudding Mix
1 Teaspoon Almond Extract
1 1/4 Cups Cold Water
2 1/4 Cups All Purpose Flour
2 Teaspoons Baking Powder
3 Large Eggs
1 Teaspoon Lemon Peel
1/3 Cup Chopped Pistachios  Of course these are absolutely optional, we just love nuts!

Directions
Cream butter, sugar, eggs, lemon peel, and extract until light and fluffy.
Add water, pudding mix, flour, baking powder, and nuts.
Beat at low speed until blended.
Beat at medium speed 2 minutes.
Grease bundt pan, I gave it a quick spray.
Bake at 350 degrees for 35-45 minutes.


Add a dollop of whipped cream and it was well worth the effort.  It was moist and so flavorful, with a little crunch.  

No food coloring added here.  The cake was just the perfect ending to the day.  Now to figure a way to keep hubby's fingers out of it.  Next I have to make banana bread for my Dad.  It has been requested.  There are definite pluses to a large family, you never have a dull moment and always get tons of requests.  Hubby's favorite is my banana bread as well but Dad's is without nuts while hubby's is with.

Please try some of these recipes.  They are definitely worth the effort but most are very easy, not very time consuming, and SO delicious!  But whatever recipe you try, and no matter how you change it, remember the best ingredient to any recipe is you .... Enjoy!

My Easter treats ... your everyday ones

Hey Everyone!!!!  So I know it's Tuesday AFTER Easter but I was busy moving stuff around to get our new cable/internet/phone installed. Trying to find ways to cut back and this was one of them.  40 bucks is definitely a help.  I'm going to start with showing you the treats I made for Easter to share with the family.  I know, I mentioned in my last post that my poor sister Christin has been without sweets for 40 days but I do believe I hit her sweet tooth just fine.  And they were ALL something new, yes I say new even if I used the same recipe twice. 

This recipe can be found in the blog named I promised you something sweet ... Boy do I deliver and with few ingredients!  I made these using carrot cake cake mix and added about 2 tablespoons of minced carrots and strawberry cake mix Cool Whip cookies.  They were SO SO yum.  Put them in a lidded container and open the lid and POW!  The smell of strawberry hits you and makes your mouth water.  Spicy, delicious carrot cake in a light, fluffy cookie?  Oh boy!  You REALLY need to try these!  I have a new found love of cake mix when making these cookies.  

Then there was the cream puff recipe Tammy, my BFF, found for me to try.  I did try, just to see how easy or difficult they were.  And they weren't too difficult.  Knowing how easy they were to make, I changed my mind and went searching.  Decided I wanted to do chocolate cream puffs with a banana "mousse" filling.  I had everything I needed to make chocolate cream puffs, now to find a recipe.  So I ended up using one I found at Cooks.com adding 2 Tablespoons of Unsweetened Cocoa Powder and changed the sugar to 1 Tablespoon instead of 1 teaspoon.  The cocoa powder for mine was 1 dark and 1 milk chocolate(s).

I have include pictures of the process.  Hubby, who watched me make them, got a little concerned when I added the eggs and it looked like it was breaking down.  His actual comment was "they look like really thick worms".  Not something you really want to hear about something you're making but I told him not to worry.  Now I will admit.  This was the second batch that I made.  The first one, did not turn out well.  I THOUGHT that I could make them all at once on two separate cookie sheets.  But KNOWING that I have to turn the tray or switch them half way through I DID NOT think about adding extra time to allow the oven to come back up to temperature.  Needles to say, they did not rise well.  Actually they were pretty flat.  *sighs*  So I decided NOT to try that again, so I made them one tray at a time as they made 16 of them.  Yes that WHOLE tray of finished product was made with one batch of dough.  Oh and when I went to buy more banana pudding, the store was out. Grrr!  So I found sugar free cheesecake pudding, used sugar free Cool Whip and viola ... cheesecake "mousse" filling.  So really your sugar content is pretty low on this one.  

Dessert was definitely light enough and yummy enough that you didn't walk away weighed down.  Definitely time to investigate ways to make other flavored cream puffs.  Now that I'm making homemade coffee creamer, which is conveniently cheaper than buying store bought and quite yummy if you do it right.  ;0)  I will definitely make that one of the posts.  I have discovered a few things.  Try the cream puffs though, really!  They are yummy even not filled.  No matter which one you try to make, no matter if you try you make your own flavor, remember that best ingredient to any recipe is you .... Enjoy!!!

Decisions, Decisions All based on trial and error

I was cruising Pintrest today and my phone went off, text message from my BFF Tammy.  She pinned something that she thought I should try for Easter.  Nice!!!!  Something new to try.  
I guess I should tell you something about me, I never try something new on the day I'll be serving.  Never!  So who benefits from the testing?  Anyone that's close. Usually hubby, which he totally appreciates, and anyone home at my family home.  Unfortunately my sister Christin is out of lucky until Sunday.  See she gave up sweets for Lent.  Eek!  In that time she has missed 3 birthday cakes and anything I make that's sweet.  Needless to say she has not been a very happy person lately.  Thankfully it will be over for her soon.  She has requested the brownie in a mug as of 12:01 on Sunday.  LOL

This holiday I did not ask what anyone wanted for dessert this time.  I usually do but I usually get the same results.  Something I've made countless times.  So when Tammy sent me that text, she will never know how thankful I was.  Now I've never made these before so it really is trial and error.  Easy peasy cream puffs.  I do mean easy, if you heed the instructions.  Which I must say I did not.  *sighs*

I did fix it and they came out very tasty but there are somethings I will be changing the next time around.  The pin was from Lille Punkin.  And for once I really did follow the instructions without changes and this was the result.

The first thing I must stress is to follow the listed saucepan size.  When she says small, she means small.  I would not recommend doing it in anything bigger than a quart sized saucepan.  Anything larger and you will have a difficult time figuring out when the dough pulls away from the pan.  

This recipe makes 6 - 9 puffs.  I recommend just using your tablespoons to drop the dough, quick and easy.  

Then there is the filling.  This time I used banana pudding, which it turned out wonderfully.  I didn't have a can of Rediwhip so I made 1 cup (8oz) whipped cream and folded that into the pudding.  I liked it but I like mine a little thicker, richer more like a mousse texture.  So next time I will use 1 cup milk and 8oz Cool Whip.  I know, bad Melody!  But I do like the texture better.  Oh and FYI, when I use a pudding if it's not sugar free I will use a sugar free Cool Whip as not to add any extra sugar to the dessert.  I like sweet but not tooth hurting sweet.  I also used my silpat mat instead of parchment paper and it worked just fine.  I filled one without cutting and one after cutting.  Either way it works.  Just be careful if filling without cutting it open.  Blow outs are possible.  You can use whatever flavor pudding you like.  You can top them with some extra whipped cream.  If you use chocolate pudding, you can top with some chocolate syrup or a dusting of cocoa powder.  If you do a vanilla I would recommend a caramel syrup.  Oh yum!  I haven't decided what flavor pudding I'm going to do for Sunday, but I know that these will definitely be on the menu.  So THANK YOU TAMMY for find this and pinning it for me!!!!  Can't wait to see how yours turns out. ;0)   Please make these, they are light and fluffy and so yummy.  Plus being easy to make, makes it great for a last minute dessert.  Whether you make them for Easter Sunday or just because, no matter what pudding you use or whether you use whipped cream or Cool Whip, remember that the best ingredient to any recipe is you.... Enjoy!!!!   

I promised you something sweet ... Boy do I deliver and with few ingredients!

Hi everyone!  I know I promised you something sweet.  I know lately my posts of recipes have been more savory than sweet.  And I knew I was going to have to post something for you all soon, THEN hubby complains there's nothing sweet in the house.  I counter with yes there is, there are cookies.  He said NO YOU'RE SWEETS!  Really?  So I went pinning today and found on a blog I follow, Six Sisters' Stuff (http://www.sixsistersstuff.com/), a recipe for Lemon Cool Whip Crinkle Cookies (http://www.sixsistersstuff.com/2011/08/lemon-cool-whip-crinkle-cookies.html).  Now that I've made these cookies and I can tell you they are light, fluffy, chewy, addicting, and messy.  LOL 

And YES!  You read that right, COOL WHIP cookies.  I was skeptical at first then continued to read their blog and the following comments posted.  So I figured what the heck.  I had everything but the cool whip and would just pick that up at the store.  But I must note, have I ever told you how much I despise using box cake mix.  It will do in a pinch BUT I figured since I have no children at home and am baking something for the people I love then it should be made from scratch.  Yes I could have looked for a recipe for what "cake mix" I decided on but I happen to have some on hand.  

We went S E A R C H I N G for this cake mix everywhere when we were making hubby's birthday cake last year.  For those of you that don't know or don't remember, he wanted a dreamcicle cake (http://wearemorethanjustsweets.blogspot.com/2012/06/ever-since-i-can-remember-i-have-made.html) and the only recipe that I could find said if you could find it to use orange supreme cake mix.  We could not find it anywhere!  So as luck would have it, we were taking care of my nephews for a couple days out in Plainfield, Illinois and low and behold, at their local Mejier, what do I spot in the baking aisle?  Duncan Hines Orange Supreme Cake Mix!  AND it's on sale!!!  So since I have it and hubby LOVES orange more than lemon, I figured that's what I'd make.  Of course it is such a simple recipe what could I possibly change to make it my own?

So since mine are made with orange cake mix, I'm calling mine:  Orange Cool Whip Cookies
Ingredients
1 8oz tub Cool Whip, thawed  I used sugar free to lower the sugar content a little since they are covered in powdered sugar.
2 Large Eggs, room temperature
1 18.25oz Box of Duncan Hines Orange Supreme cake mix (You can substitute your favorite cake mix here, FYI I might just buy another one to try a different flavor! LOL)
1 Teaspoon Orange Zest for the lemon I would do lemon zest.

Directions
Preheat oven to 350 degrees.
Lightly grease baking sheets.  I did not grease mine I used my silicon mat.
Beat together the whipped topping and eggs.
Add the zest because once you get the cake mix in it gets thick and sticky.
Add the cake mix and continue to mix. Dough will be thick and sticky.  
IMPORTANT!  Refrigerate for 30 minutes.  If you don't have to let the cookie sheets cool in between, put the dough back in the refrigerator.
This is where things get a little messy:  Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat or use a spoon to roll them around.
Place cookies on the prepared baking sheets. 
Bake  for 9-11 minutes.  
Cool on racks.


You will be tempted to try and eat them warm.  They are so good!  Nice and light.  Chewy.  I didn't miss the extra sweetness from the Cool Whip at all.  Definitely one to try different cake flavors on, so now I will simply say these cookies are my exception to the rule of using box cake mix.  ;0)

So try it for yourself.  Use your favorite cake mix, whatever that may be.  I might try a spice or carrot cake mix next.  Hmmm .... YUM!  In the meantime remember that no matter what cake mix you use, or how you change it up the best ingredient to any recipe is you ... Enjoy!!!!!

Memories with a twist ... It's all in the sauce

I remember when we were younger, Sunday dinners with family.  All that Italian food.  What memories it brings back!  But how long ago that all seems.  I was feeling a little nostalgic today, but wanted to do it a little different to make my own memories with hubby.  
As of late I have been trying to make things a little healthier, which means more veggies. I don't mind the veggies and so it seems neither does hubby.  When I think Sunday dinners I think spaghetti with garlic bread and meatballs or Italian sausage.  So that's exactly what we had.  Well almost!  I did say I wanted to add more veggies right?  And I so didn't have garlic bread, so that wasn't an option.  One would think.  I was looking to make a quick sauce but didn't have any crushed or fresh tomatoes.  But that didn't stop me.  There is nothing wrong with semi homemade, sometimes it can be better than made from scratch. It all depends on you and your imagination.

So today I made my imagination AND our tummies happy.

Bucatini with a chunky veggie pasta sauce, Italian Sausage baked in tomato sauce and fire roasted peppers, side salad, and garlic Parmesan mini monkey bread.  Oh yeah!

For those of you that don't know, bucatini is a long, thick pasta that has a hole running though the center.  I like this one because it give the chance for the sauce to get in the center of it so your yummy sauce is all the way around the pasta.  
Let's start with some recipes:
Chunky Veggie Sauce
24oz Jar or can of your favorite pasta sauce (I used Barilla Garlic and Mushroom)
8oz Tomato sauce
8oz or 1 Cup of water
2 Cloves of garlic, minced   I used 1 teaspoon of minced garlic in olive oil from a jar.
1 Tablespoon EVOO
2 Medium carrots, chopped
1/2 Medium onion, chopped
1/2 Zucchini, chopped
1/4 Cup grated parmesan
1 Teaspoon Italian Seasoning  I used seasoning mix from Key Ingredient. (http://www.keyingredient.com/recipes/246578817/italian-seasoning-mix/ minus the red pepper flakes)
Put EVOO in sauce pan and saute the carrots for about 5 minutes stirring to make sure they don't burn.
Add garlic, stirring often so it doesn't burn and turn bitter. This should only be for about 2 - 3 minutes.
Add onions and zucchini.  Saute for about 3 - 5 minutes.  You want them to be tender but not mushy as they will continue to cook a little in the sauce.
Add pasta sauce, tomato sauce, and water.  Stir until blended.  If you feel that the sauce is still a little to thick add more water to thin it out.  We LOVE a thick sauce.
Add seasonings and Parmesan stirring until blended.  Bring sauce to a bubble and turn down to a simmer and let it cook for about 20 - 25 minutes.  
Don't forget to check your seasonings. 

Now for the Garlic Parmesan Mini Monkey Bread
This recipe was adapted from Eat Cake For Dinner (http://eatcakefordinner.blogspot.ca/2012/01/mini-garlic-monkey-breads.html?m=1#)
1 Can Butter Flavored Grands Biscuits
5 Tablespoons Unsalted butter, melted
1 Teaspoon Granulated Garlic
1 Tablespoon Dried Parsley flakes
1/2 Teaspoon Italian Seasonings
1/4 Cup Grated Parmesan + 1 Tablespoon to sprinkle

Directions

Cut biscuits into 6 pieces and place in a bowl.
Combine remaining ingredients.
Pour over biscuit pieces.
Gently toss to evenly coat.
Place 6 pieces in each muffing cup.
Sprinkle remaining 2 Tablespoons of cheese over the top of each muffin.
Bake at 400 degrees for 12-14 minutes.  Serve warm.  Makes 8.


Italian sausage needs no recipe, wrap them in foil.  Add 1/2 cup tomato sauce and as many  jar fire roasted peppers that you want.  

Side salad to add more veggies to the meal, along with some cannellini beans.  Figured I'd throw them in because they're low in fat, high in protein and fiber.

A little more total carb then I'd like in one meal but it was so good.  I love that the sauce had so many veggies in it and was very clean tasting.  Definitely stood up to the memories of long ago.

If you like a little more garlic, feel free to add more.  But remember to taste your sauce as you go along so you don't over do it.  Some people don't realize that some flavors get stronger after they have cooked and had a party in the pan.  Try these recipes together or separately.  Change what you want, add what you want, or omit what you want.  These a recipes that can be easily changed.  Doesn't matter what you do to them as long as you enjoy them.

Desert is spumoni ice cream ... so no baking this time for me but I SO see something sweet in the near future.  So make sure to keep your eyes open for it!  Not sure what it will be yet ... any suggestions?  LOL

In the meantime remember that no matter what you change, or how you change it the best ingredient to any recipe is you ... Enjoy!!!!!

The Twist On Salmon Patties ... Tuna Cakes

We're close to Easter which means Lent is almost over.  It's hard to not always eat the same things when you feel like your options are limited.  But they are only as limited as your imagination.  My problem is hubby.  LOL  I truly believe that he had a bad experience with fish when he was younger, and now he won't eat fish that isn't breaded and fried.  On top of that he doesn't like any kind of sauce.  Imagine a McDonald's Fish sandwich no tarter sauce.  Who does that?  LOL  The one thing he will eat is my salmon patties, at least I think so.  I made them once for myself while hubby and my nephew ate shrimp.  They tasted my patties and now I was left with 1.  So not right, but was VERY excited that they liked them.  So I thought hey salmon patties but I guess I already ate the salmon, darn!  So I went look because I definitely have cans of tuna, can't I substitute?  I can!  After reading several and discarding I came across a recipe for Tuna Cakes from Life Currents (http://lifecurrents.dw2.net/tuna-cakes/#) but I wasn't interested in the tuna cakes recipe, I was interested in the Come Back Sauce.  I have seen it mentioned but never had it explained so that I understood what it was.  So I copied the recipe to make it, even though I'm SURE I will be eating it alone.  Then kept searching for a tuna cake recipe that interested me.  I just cant see putting mayo in the recipe for tuna cakes, might as well eat tuna salad.  So I came across the recipe from Skinny Mom for Skinny Tuna Cakes and these sounded doable.  (http://skinnymom.com/2012/03/12/skinny-tuna-cakes/)  Then I went looking for a side.  I know I wanted one with veggies in it and I wanted it light.  Nothing like mac and cheese. Not potatoes.  Rice maybe?  I found what I was looking for.  After reading the reviews I had to try it, Skinny Taste's Broccoli and Orzo (http://www.skinnytaste.com/2009/03/broccoli-and-orzo.html).  Of course I had to make minor changes to it all, just to make it my own.  It was definitely delicious and hubby had seconds.  

Come Back Sauce
1/4 Cup Mayo (I used Hellmann's made with olive oil)
1/4 Cup Greek Yogurt
2 Tablespoons Ketchup
2 Tablespoons Chili Sauce
1/2 Teaspoon Granulated Garlic
1/2 Teaspoon Granulated Onion
1 Teaspoon Worchestire Sauce
1/2 Teaspoon Black Pepper
Mix together and let set over night in fridge so the ingredients can have a party together.  
It is definitely a come back to it sauce.  The original recipe calls for oil, which I omitted because the mayo was made of it and hot sauce as we don't eat spicy food.  

My recipe for the Tuna Cakes:
3 5 oz cans Tuna, drained I used tuna in water but your choice.
3/4 Teaspoon Old Bay Seasoning (which is basically celery salt, red pepper, black pepper, and paprika)
1/2 Medium Onion, finely chopped
1/4 Teaspoon Black Pepper
1 whole egg + 1 egg white
1/4 Teaspoon Granulated Garlic
1/4 Teaspoon Lemon Pepper
1/4 Teaspoon Lemon Peel
1/4 Teaspoon Dill
Mix ingredients in small bowl.  Measure out about 3 tablespoons of the tuna mixture (I used a scooper) and roll into a ball.
Let set for 5 minutes in fridge.
Place in lightly sprayed non-stick skillet.  Flatten slightly with spatula and cook until golden brown, about 5 - 7 minutes, and flip.  Repeat.

Veggie Orzo Side
6 oz, a little less than 1 Cup of Orzo Pasta  I used Barilla Omega 3 pasta
1 1/2 Cups Frozen Broccoli as I didn't have fresh
1/2 Cup or 3 Small or 1 Large Carrot
4 Cloves of garlic, smashed and chopped  I used minced garlic from a jar that is stored in olive oil (2 teaspoons is equivalent to 4 cloves)
3 Tablespoons EVOO  I used 2 as my garlic contained olive oil.
Salt and Pepper to taste  I substituted using McCormick's Roasted Garlic and Red Pepper in place of the salt as it contains extra spice along with salt.

Steam veggies until firm but tender.
Cook pasta following package directions, don't forget to salt you water.
Drain pasta reserving about 1/2 cup of pasta water.
In the pan you used to cook the pasta, add EVOO and once the oil heats up and starts to shimmer add and sautee garlic until fragrant.
Add veggies and seasoning sauteing for a few minutes.
Add pasta keeping it wet using the reserved pasta water, for about 3 - 5 minutes.

It was quick, easy, and mighty tasty.  And I love that it had many vegetables as well.  Hubby never said anything about all the vegetable this time.  Next time I think a squeeze of lemon after it's done ... I bet I could get my BFF, who dislikes all seafood, to try this.  OK maybe if I cook it for her.  *snickers*  So try it for a quick dinner and take the leftovers for a healthy lunch.  I'm lucky enough to get to eat the left overs over another salad and it's something I'm REALLY looking forward too.  Oh and hubby's sauce issue, not so much with this one.  Complained that I put it on the side instead of on the cakes.  ;0)  So please make these, either all together or individually and let me know how it tastes.  Add what you like or change what you don't.  But remember no matter what you change, or how you change it the best ingredient to any recipe is you .... Enjoy!