Tuna Mac Salad


Tuna Mac Salad

A great way to use leftover pasta. Use as a side dish (8  1/2 cup servings) or just a quick easy meal!

2 cups pasta, cooked
1 can (6 oz) tuna, in water, drained
1/4 cup carrots, diced
1/4 cup celery stalk, diced
1/4 cup onion, diced
1/2 cup mayonnaise,
1 Tbsp mustard

1. Mix all ingredients together. Chill and serve!

Servings: 8

Cooking Times Preparation Time: 10 minutes Total Time: 10 minutes

Nutrition Facts Nutrition (per serving): 171 calories, 47 calories from fat, 5.3g total fat, 14.1mg cholesterol, 184.6mg sodium, 125.5mg potassium, 21.6g carbohydrates, <1g fiber, <1g sugar, 8.7g protein, 597.3IU vitamin a, <1mg vitamin c.

Recipe Type: Salad

Posted in brunch, dinner, everyday, fasy and easy, fish, pasta, picnic, salad, seafood, side dish, tuna | Tagged , , , , , | 8 Comments

Mozzarella Stuffed “Rawhides”

This is a fun snack for kids and adults!

 

Chewy Mozzarella Stuffed “Rawhides”

Ingredients:

12 pieces of individually wrapped string

1 pound pizza dough (homemade or purchased)

1 jar pizza sauce

Roll out dough to 1-inch thickness. Cut into 12 strips approximately 1 inch wide by 6 inches in length. Press individual cheese sticks into the center of dough pieces. Fold up sides of dough and pinch shut. Fold in ends to resemble bone ends. Bake on sheet lined with parchment at 450 degrees for 15 to 20 minutes and golden brown. Serve “bones” with a side of pizza sauce for dipping.

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Be Water Wise

We are having a mini heat wave here in PA, with temperatures in the high 90’s! Many of you know that I’m a Master Gardener Alumni through Penn State, so I want to share some watering tips with the gardeners out there.

Summegardenr means that our landscape is up against incredible odds for available water: drought, excessive heat and plant competition.
Here are some tips to help your plants win the battle for water. Your plants will thank you for it!

Avoid using soft water. Water softeners add salts which accumulate in the soil and obstruct water retention.

When you water your plants, get as close to the roots as possible. Invest in a water wand extension to save on bending. If you use drip-irrigation or soaker hoses, make sure the hoses are close enough to plants for proper use.  Also check faucets, hoses and connections

for leaks and replace as needed.

  • When you water is as important as how you water. Plants receive a deeper soaking from morning watering because the ground is cooler and there is less evaporation.
  • Mulching plants is a great way to retain water. Mulch also helps by regulating soil temperature and discouraging weeds.
  • Weeds compete for precious moisture and nutrients in a garden. Crowd weeds out by planting your plants as close together as you can, minding recommended distance. Pull existing weeds as soon as possible.
  • Consider paths made of mulch, crushed stone, or stepping stones instead of concrete to allow water to permeate the soil and raise the groundwater level.
  • Redirect rain spouts to barrels, or onto gardens, beneath trees and shrubs, or onto yards.

Houseplants:

  • If your home is on the dry side, consider a humidifier or place plants in a tray atop a single level of pebbles. Fill the tray with water. As the water evaporates it raises the humidity. Grouping plants also contains water released as they transpire.
  • If your home is damp and you use a dehumidifier, remember to save the water for your houseplants and outside container plants.

Take control when it comes to watering your yard and garden. Water is a precious resource and not only the lifeblood of our garden, but of all living things.

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Vegetable Stromboli


The debate is always hot about the difference between calzones and strombolis. Some say that stombolis have the sauce on the inside. Others say that strombolis don’t have ricotta (or does it?). Does it matter what shape or size? All I know is that whatever you call it, it is worth making homemade!

1 lb pizza dough
1/2 cups ricotta cheese, use low or nonfat if available
1/2 cup Mozzarella Cheese, shredded
1/4 cup green bell pepper seeded and sliced
1/4 cup red bell pepper seeded and sliced
1/4 cup red onion, pared, thinly sliced
1/4 cup mushrooms sliced
12 cups broccoli florets, cut into small pieces
1 cup Pizza Sauce

1. Roll out dough to 1/4-inch thickness. Cut into 4 rectangles approximately 4×8 inches each. Save extra dough for garlic knots or stuffed dough bites (I’ll post these recipes separately).

2. Divide veggies between the 4 pockets.

3. Add dollops of ricotta and sprinkle with mozzarella.

4. Fold dough sides up and pinch together. Fold end flaps up and pinch to hold. (I know, it is a lot of pinching, but the dough doesn’t feel it, really!)

5. Transfer to parchment lined baking sheet. Cut a few slits in the top to let steam escape. Bake at 450 degrees in center of oven for about 20 minutes and tops are golden brown. Test for doneness by giving the top a rap with your knuckle. It should give a slight thud sound. This is NOT food abuse! 🙂

6. Serve with warm pizza sauce on top or on the side! Enjoy!

Servings: 4

Oven Temperature: 450°F

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts
Nutrition (per serving): 452 calories, 100 calories from fat, 11.6g total fat, 20.1mg cholesterol, 606.7mg sodium, 1164.1mg potassium, 69.5g carbohydrates, <1g fiber, <1g sugar, 22.3g protein, 7409.3IU vitamin a, 221.5mg vitamin c.

Recipe Type: Brunch, Main Dish, Vegetables, Vegetarian

Posted in brunch, cheese, dinner, everyday, fasy and easy, lunch, main dish, mushrooms, pizza, vegetarian | Tagged , , , , , , , , , , | 4 Comments