Tuna Salad Sandwiches

I used to hate canned tuna! Thought it tasted so nasty and thought the smell was even more nasty! Then I grew up and got over it! Tuna is pretty good for you, 10 grams of protein! I should eat it after I workout!  Course all the stuff I add to it probably isn’t good for you either! oh well makes it taste good! So that’s all that matters!


  • 2 (7 ounce) cans solid white tuna (squeeze out excess moisture with hands)
  • 1 green onion, finely chopped
  • 1 small stalk celery, finely diced
  • 2 -3 tablespoons fresh lemon juice
  • 1/3 cup low-fat mayonnaise (can use full-fat mayonnaise)
  • 3 tablespoons sweet pickle relish (optional or to taste)
  • 1/2 teaspoon lemon pepper (can use fresh ground black pepper)
  • seasoning salt (to taste or use white salt)
  • 1/4 teaspoon mustard powder (optional)
  • 2 -3 drops Tabasco sauce (optional)
  • 4 -6 bread, slices
  • lettuce leaf
  • tomato, slices

1 Drain the tuna then hand-squeeze out any excess moisture; place in a bowl then flake with a fork.

2 Add in all remaining ingredients up to the Tabasco sauce; mix until well combined, adjusting all seasonings to suit taste.

3 Cover with plastic wrap and chill for at least 2 hours (more is even better!).

4 Divide onto bread slices with lettuce leaves and slices tomatoes.

5 Delicious!


Chicken Noodle Soup

Who doesn’t like Chicken Noodle Soup? It’s that soup you have when you are sick, and the soup you eat when its cold outside. Ultimate comfort food!


 2 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock

8 ounces dried wide egg noodles

1 1/2 cups shredded cooked chicken

Kosher salt and freshly ground black pepper

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.