Mediterranean Tuna Antipasto Salad...Yummy!

The heat from these North Carolina summer days can really take it's tole on your energy levels by the time you get home from work! The last thing I wanted to do when I got home was stand over a stove. This recipe for Mediterranean Tuna Antipasto Salad. I found at eatingwell.com caught my attention a few days ago and I decided today was the day to try it. So glad I did! This is SUCH a delicious salad...So many bold flavors and not fishy at all. (don't get me wrong, I love fish, but canned tuna never really wets my appetite...it can be sooo..fishy.) Combined with the beans it's packed with protein so it's really filling. The herbs, capers and lemon juice lend tons of flavor without adding fat and calories.

This will be on the rotation for sure!

My Take on Leftover Steak.

Since you really can't reheat leftover steak since it will just continue to cook it and it will be come tough and chewy and not anything you would like to eat...

I sliced mine into thin strips and put it over a bed of romaine, ribbons of carrot and cucumber (made by a veggie peeler) green bell pepper and fresh cilantro. Top with any bottled asian style dressing and seseme seeds and ta-da! Delicious steak salad for lunch that takes all of 5 minutes!

Guilty as Charged

Ok, I have to give Belle props for this whole concept but I just can't get enough. We did her pets on Saturday and I just had to do one for Lou, our German Shorthaired Pointer...Otherwise known as

Lou Puppy
Loucifer
Ludacris
Loulabelle

From cell phones to shoes, As many things as she's chewed up, I'm surprised she just now has a proper mugshot. She's worth it though! :o)

Quick Lunch

I had a good amount of leftover orzo from a meal I made two days ago, as well as a grilled chicken breast from last night. I sliced the chicken, stirred in about 1 1/2 tablespoons of store bought pesto (from the refrigerated section) diced a ripe tomato and added cracked black pepper (I am a cracked pepper FIEND)

The trick is, when you're making dinner, go ahead and make the entire box of pasta. What you don't use, just refrigerate. I have a family of 2, but chicken breasts always come in packs of 3. No sense in leaving the third one uncooked... the likely hood of me actually reaching for a lone, uncooked chicken breast later on and doing something with it is very slim. Then, when you're in a hurry...especially during the work week, a delicious lunch comes together in about 5 minutes...if that.

Check out Quick Fix Meals with Robin Miller on the Food Network sometime, her entire philosophy is based on this concept of carrying ingredients over from one meal to the next. Thanks for the idea, Robin!