Albacore Tuna Salad

Ingredients

• 2 cans (8 ounces each) unsweetened crushed pineapple, drained
• 2 cans (5 ounces each) white water-packed tuna, drained
• 1 large apple, chopped
• 1 cup sliced celery
• 1 cup golden raisins
• 1/2 cup sliced almonds, toasted
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• Bread slices or lettuce leaves

Directions

• In a large bowl, combine the pineapple, tuna, apple, celery, raisins and almonds. Combine mayonnaise and lemon juice; stir into tuna mixture. Spread on bread or serve on lettuce-lined plates. Yield: 5 servings.

Spinach Pie

1 teaspoon butter
1 cup diced sweet onion
1 pound fresh spinach, large stems removed and coarsely chopped
1 (8 ounces) package cream cheese, at room temperature
1/2 cup milk, at room temperature
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon kosher salt, or to taste
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/8 teaspoon nutmeg
4 eggs
2 strips bacon, cooked until crisp and crumbled, optional
8 ounces (2 cups) fine-grated Cheddar cheese, divided use
1 unbaked prepared 9-inch pie shell

Gently saute sweet onions in the butter in a large, deep skillet until translucent. Add chopped spinach and stir constantly until spinach has released its water and has collapsed. Remove from heat.

Line a colander with cheesecloth and pour in the spinach mixture. Pull up the corners of the cheesecloth, and twist to squeeze out all of the water. Let cool to room temperature.

Preheat oven to 375 F.

Beat cream cheese with milk, lemon juice, dry mustard, salt, onion powder, pepper, and nutmeg. Add eggs, beating until combined. Stir in drained spinach and onions and half (1 cup) of the Cheddar cheese. Pour into prepared pie shell, sprinkle with bacon bits, and bake for 35 to 40 minutes until center is set. Remove spinach pie from oven. Sprinkle remaining Cheddar cheese evenly over the top. Return to the oven and bake an additional 5 minutes, until cheese melts.

Let cool for 15 minutes before cutting. This savory pie is good warm or at room temperature.

Yield: 6 to 8 slices 

Zucchini Lasagna

Ingredients

1/2 lb lasagna noodles, cooked in unsalted water

3/4 c part-skim mozzarella cheese, grated

1 1/2 c fat free cottage cheese

1/4 c Parmesan cheese, grated

1 1/2 c raw zucchini, sliced

2 1/2 c no salt added tomato sauce

2 tsp basil, dried

2 tsp oregano, dried

1/4 c onion, chopped

1 clove garlic

1/8 tsp black pepper

Directions

1. Preheat oven to 350 °F. Lightly spray 9- by 13-inch baking dish with vegetable oil spray.

2. In small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside.

3. In medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.

4. Combine tomato sauce with remaining ingredients. Spread thin layer of tomato sauce in bottom of baking dish. Add a third of noodles in single layer. Spread half of cottage cheese mixture on top. Add layer of zucchini.

5. Repeat layering. Add thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.

6. Bake for 30–40 minutes. Cool for 10–15 minutes.

Makes 6 servings.

Goddess Smoothie

1 cup non-dairy Milk

1 peeled Orange

2 c. Kale or Spinach

1 peeled Banana

1 Pear, cut into quarters

1 c. Grapes, red or green

Blend all ingredients until smooth. Makes 5 cups.