Author: amywes5_wp

What’s for Lunch? Amy’s Tuna Salad- Uniquely Healthy!

The only meal prep I do on Sundays is make this delicious, fresh, and healthy take on tuna salad. Drew and I love it and crave it every single day. In this recipe, I make A LOT because it lasts us about a week and a half. However, you can halve the recipe or you can freeze some of it (but leave the celery out until it is thawed and ready to be kept in the fridge to keep the crispness of the celery).  Here’s how to make it:

Ingredients:
-48 ounces canned tuna, drained well
-2.5 cups chopped celery
-7 boiled eggs, chopped
-3/4 cup sweet relish
-1.75-2 cups mayo
-1 bunch kale, chopped
-2 teaspoons dried dill
-2 tablespoons lemon juice
-1 teaspoon salt
-1 teaspoon pepper

Just mix it up, taste and adjust if necessary, and enjoy!

Healthy Tuna Salad

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Course Main Course
Cuisine American

Ingredients
  

  • 48 oz canned tuna, well-drained
  • 2.5 cups chopped celery
  • 7 boiled eggs, chopped
  • 3/4 cup sweet relish
  • 1.75-2 cups mayo
  • 1 bunch kale, chopped
  • 2 tsp dried dill
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp pepper

Instructions
 

  • This one is easy- just mix all the ingredients and refrigerate to enjoy!
Keyword tuna, healthy, kale, recipe, lunch, amy westerman,

What’s For Dinner: Yellow Squash Casserole, like Dixie Cafe’s Classic!

As of today, we’ve been “social distancing” here in Arkansas for almost a month now. Personally, all I want to eat is comfort food! I also don’t want to keep packing on the “Corona 15”.

So, here’s a recipe that helps be kill two birds with one stone: squash casserole, just like Dixie Cafe used to make, but healthier without giving up on flavor. It truly is a great comfort food and brings me back to my childhood!

This easy recipe is one of my all-time favorite side dishes for any time of year and it is easy to tweek and make it your own. Here’s how to make this very comforting dish:

Ingredients:

6-7 medium yellow squashes
1 yellow onion
1-2 garlic cloves (optional)
1/2 stick (1/4 cup) butter
4 eggs
1 1/4 dried Italian breadcrumbs
salt and pepper

Directions:

1. Wash the squash! Then, cut it into even pieces for even cooking.
2. Boil the squash, with 1 teaspoon salt, for about 20 minutes, or until very fork-tender. Once done, drain completely.
3. Finely chop onion and mince garlic.
4. In a large mixing bowl, combine squash, onion, garlic, butter, whisked eggs, and 1 cup breadcrumbs.
5. Place in greased baking dish and cover the top evenly with remainder of breadcrumbs, or more if you like a thicker crust.

6. Bake at 350 degrees for about 45 minutes, or until top is browned.

Yellow Squash Casserole- like Dixie Cafe’s Classic!

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Prep Time 30 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American

Ingredients
  

  • 6-7 medium yellow squashes
  • 1 yellow onion
  • 1-2 garlic cloves or 2 tablespoons minced garlic
  • 1/2 stick butter 1/4 cup
  • 1 1/4 cup dried Italian breadcrumbs
  • 1 tsp salt for boiling squash
  • salt and pepper to taste in casserole mix

Instructions
 

  • Wash the squash! Then, cut it into even pieces for even cooking.
  • Boil the squash, with 1 teaspoon salt, for about 20 minutes, or until very fork-tender. Once done, drain completely.
  • Finely chop onion and mince garlic.
  • In a large mixing bowl, combine squash, onion, garlic, butter, whisked eggs, and 1 cup breadcrumbs.
  • Place in greased baking dish and cover the top evenly with remainder of breadcrumbs, or more if you like a thicker crust.
  • Bake at 350 degrees for about 45 minutes or until top is browned.
Keyword yellow squash, squash casserole, recipe, amy westerman, dixie cafe,