Mayo-Less (Avocado)Tuna Salad

MAYO-LESS (AVOCADO) TUNA SALAD

In my quest to eating healthier, I tried something new today when I had a tuna salad craving.

Using what I had on hand; I finely chopped some fresh jalapenos and red bell pepper. I soaked some minced onions. I added these to a can of tuna. I then added some dill relish; think next time I would like sweet better with this mixture. I then added a soft, ripe; but not over-ripe avocado. I had my light mayo out to use, but it was not necessary. The flavor is "restaurant quality". The fishy flavor of the tuna is even eliminated with this mixture. 

Tuna Salad

2 tsp. finely chopped, fresh jalapeno (add more if you like the spice--I might even try it with a serreno next time)

1 Tbs. minced onions (soak in water while mixing other ingredients)

3 Tbs. finely chopped red bell pepper (I like these best but it adds nice color for presentation too)

1/2 tsp. garlic salt

1 Tbs. relish (your choice of sweet or dill)

1 small, ripe avocado

Mix all ingredients together. 

Serve on toasted bread, croissants, crackers, or vegetables. Today I used toasted bread garnished with fresh spinach and Roma tomatoes. 

Enchilada Soup

(Pics to follow soon)

Got leftover enchiladas, but don't want to eat leftovers? Make soup! 

Just scoop those leftover enchiladas outa the pan and put them in your trusty crockpot. Depending on how many enchiladas you have left over will determine how much extra to add. If I have six or more, I add 2 cans of pinto beans, 2 cans of corn, 2 cups of chicken broth, and 1 can of Rotel. You can really add anything you want. This is just how I do it. Make use of those leftovers. Almost anything can be made into a soup. 

Enchilada Soup

Leftover enchiladas

beans

corn

chicken broth

rotel

(potatoes might be good as well)

Mix together in crockpot. Cook on low 3-4 hours. Serve with cheese, chips, guacamole, and sour cream.