Classic sandwiches don’t get to become classics for no reason.  The reason a Tuna Melt sandwich is a classic is because it’s a delicious, nutritious, and easy to make sandwich.  You can’t beat those reasons!

1 (6 oz.) can albacore tuna in water, drained and flaked
1/4 cup of mayonnaise
1 celery rib, rinsed, trimmed and chopped
1/4 cup of black olives, pitted and chopped
1 tsp parsley flakes
1/8 tsp pepper
1/4 tsp lemon juice
2 slices rye bread, lightly toasted
1/2 cup sharp cheddar cheese, shredded

Set the broiler to preheat.
Cover a cookie sheet completely with heavy duty aluminum foil.
Place the tuna into a mixing bowl.
Fold the mayonnaise in with the tuna.
Add the celery and olives and blend to combine well.
Sprinkle in the parsley and pepper.
Pour the lemon juice into the mixture and stir until all the ingredients are combined together well.
Place the rye bread slices on the prepared baking sheet.
Divide the tuna mixture between the 2 slices of bread spreading it out evenly.
Sprinkle the cheese over the top of both slices of bread.
Broil 6 inches from the heat for 2 minutes or until the cheese is melted and bubbly.

Makes 2 servings

Sometimes you just need a little “umph” added to your grilled cheese.  This sandwich certainly does make a statement!  Whether for lunch or a light dinner, no one walks away from the table hungry.

2 tsp butter
2 pieces of Texas toast, or any hearty bread
1 slice of Cheddar cheese
3 slices hickory smoked bacon, cooked crisp
2 slices of sweet red bell pepper
1 slice of Swiss cheese

Spread the butter on one side of each piece of Texas toast.
Place one slice of toast in a small skillet over medium heat.
Add the slice of Cheddar cheese.
Place the bacon on top of the Cheddar cheese.
Lay the bell pepper slices over the bacon.
Add the slice of Swiss cheese over the pepper slices.
Place the second piece of Texas toast, butter side up on the top.
Grill for 3 minutes, turn and continue grilling an additional 3 minutes or until browned and the cheese has begun to melt.
Makes 1 sandwich.

If you bring your lunch to work or school, and are trying to eat healthy, this is an excellent quick and filling meal at lunchtime.  You may want to play with the seasoning a little bit.  I keep a little black pepper in my desk and sprinkle it on just before I dig in!  You may like to bring a little grated Parmesan cheese for an extra treat and sprinkle that on, too.

1 broccoli bunch
12 cherry or grape tomatoes
3 tablespoons minced parsley
2 tablespoons chopped chives
Salt to taste

Wash and cut up broccoli flowerettes, saving the stems for another dish.  Slice tomatoes into quarters.  Place cut up broccoli in a take-along microwave safe container.  Add cherry or grape tomatoes on top of broccoli.  Next sprinkle parsley, chives and salt on top of tomatoes.  Do NOT mix ingredients.  Cover bowl and chill in refrigerator until you’re ready to eat.  Once you are ready to eat, remove lid from container and mix ingredients together.  Microwave for 6-8 minutes depending on whether you want your broccoli soft or crunchy.

Tofu is a great way to extend your protein, especially at breakfast.  Simple to use, tofu absorbs the flavors that you surround it with, making it the perfect addition to flavorful egg dishes like this one.  Inexpensive, nutrient rich, you can’t lose when you serve your family this breakfast.

3 cups egg whites
3 tablespoons soy sauce
1/4 teaspoon ground black pepper
1/2 cup diced onions
2 tablespoons chopped roasted green chili
6 tablespoons chopped fresh chives
1/2 pound soft tofu
1 teaspoon turmeric
1 fresh tomato, peeled, seeded and diced
2 garlic cloves, minced
1/8 teaspoon ground cumin

Beat egg whites until broken up and they start to foam in a small bowl.  Add finely crumbled tofu to egg whites and mix.  Next, add in the soy sauce, pepper and turmeric and set mixture aside.  Over medium heat, combine and cook tomato, onion, cumin, garlic, and green chili in a large frying pan.  Cook until onions are see-through and all liquid has evaporated.  Add tofu mixture to the skillet and stir well.  Scramble complete mixture until egg whites have been cooked completely.  Once scrambled, sprinkle with chives and serve hot.

There are all kinds of coleslaw recipes, but when you mix creamy texture, with tangy and sweet flavors, you’ve got the closest thing possible to a classic summer salad.  This recipe is reminiscent of picnic potlucks.  Serve alongside any grilled meat, chicken, fish, or, of course, hotdogs!

1/3 C. plain nonfat yogurt
1 Tablespoon apple cider vinegar
2 Tablespoons honey
2 C. coarsely chopped cabbage
½ C. shredded carrots
¼ C. chopped green pepper
¼ C. finely chopped celery
Combine yogurt, vinegar, and honey in a large bowl. Stir until smooth. Add vegetables and mix well.  Cover and chill for at least 30 minutes. Drain off any accumulated liquid before serving. (Servings 4)

If your family loves pecan pie and also loves anything chocolate, why not put the two together?  Strictly speaking, this is not what you might think of when you imagine a pecan pie, but it does celebrate a whole new level of culinary creativity!

1 (4 serving) package sugar-free chocolate cook-and-serve pudding mix
2/3 C. nonfat dry milk powder
½ C. water
1 teaspoon rum extract
½ C. chopped pecans
1 (6 oz.) chocolate piecrust

In medium saucepan, combine dry pudding mix, milk powder, and water. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Stir in rum extract and pecans. Pour hot mixture into piecrust. Refrigerate at least 2 hours. Cut into 8 servings.

Easter Sunday should be a time of celebration, and in my family, food is the perfect way to start the festivities!  This colorful and delicious pancake breakfast is a treat that my family asks for year to year.  Make it a tradition in your home, too!

1 C. diet lemon-lime soda
¼ C. plain fat-free yogurt
1 C. and 2 Tablespoons frozen blueberries, thawed and drained
1 ½ C. pancake mix
Butter flavored cooking spray

In a medium bowl, combine diet soda and yogurt. Stir in blueberries and add baking mix. Mix well. Coat skillet with cooking spray.  Pour batter (with ¼ C. measurer) onto a large hot skillet. Brown pancakes on both sides. Serve with favorite topping. (Serves 6)

This is a great meatless “comfort food” skillet dish.  You don’t have to turn to those pre-packaged meals when you can create a tasty, and inexpensive version right at home using your own fresh ingredients.  This is a family-pleasing meal, for sure!

1 (15 oz.) can chunky tomato sauce
1 (10 ¾ oz.) can lite cream of mushroom soup
1 Tablespoon dried onion flakes
1 (2.5 oz) jar sliced mushrooms, drained
1 ½ C. shredded, reduced-fat Cheddar cheese
2 teaspoons dried parsley
¼ teaspoon black pepper
3 C. hot, cooked elbow macaroni, drained

In a large skillet, combine tomato sauce, soup, onion, and mushrooms. Stir in Cheddar cheese, parsley, and black pepper. Cook over medium heat, stirring constantly, until cheese melts. Add cooked macaroni and mix well. Lower heat. Cover and simmer 10 minutes, stirring occasionally.  (Serves 6)

You won’t need to look around the pantry for anything to round out this meal.  It’s loaded with vegetables and herbs, and the dressing is a perfect combination of creamy, sweet, and tangy.  When I serve it, I let the salad sit out on the individual plates for just a few minutes until the salad loses it’s “refrigerator coldness.”  The tastes come out a little better that way.

1 C. uncooked whole-wheat shells or spirals
½ C. plain nonfat yogurt
1 ½ teaspoons honey
1 Tablespoon lemon juice
1 teaspoon balsamic vinegar
½ teaspoon dried dill weed
¼ teaspoon celery seed
¼ teaspoon paprika
1 (6 ½ oz.) can lite tuna packed in water, drained, flaked
1/3 C. frozen peas unthawed
1/3 C. chopped celery
¼ C. chopped red pepper
2 Tablespoons chopped spring onion

Cook pasta in boiling water for 12 minutes. Drain and rinse with cold water. In a large bowl combine yogurt, honey, lemon juice, vinegar, dill, celery seed, and paprika. Stir in cooked pasta, tuna, peas, celery, and red pepper. Mix until evenly coated. Sprinkle green onion on top and refrigerate until ready to serve.  Let salad sit out just a minute or two before serving so it’s closer to room temperature and not refrigerator cold. (Serves 4)

I had a jar of orange marmalade in my pantry, unopened, for a month.  My family didn’t seem interested in it on toast, so I wanted to use it up some other way.  Usually, any citrus mixed with Dijon mustard and onion just sings!  So, why not give the orange marmalade a shot at creating a memorable main dish.  It works so well, I now buy orange marmalade just to use for this pork chop glaze!

4 lean pork chops
1/3 C. light orange marmalade
2 Tablespoons Dijon mustard
1 medium onion, chopped

Mix marmalade and mustard in a small saucepan over medium heat. Stir until marmalade has melted. Place pork chops on boiler rack for about six minutes. Turn over and broil about two more minutes. Spoon half of the marmalade mixture over the chops and broil five minutes more. Brown onion in frying pan for about two minutes. Stir into remaining marmalade glaze. Serve over chops. (Serves 4)