Lemon Pepper Tuna Sandwich (lunch)

by Irene Lindvall

Yum, yum, yummy! This sandwich was delicious. The photo makes the sandwich look mammoth, but really it wasn't too big. I added extra carrots and arugula to give it the extra volume. Super simple recipe that included lemon juice and zest to give it the tangy, summery feel. We both loved it.

Things I learned from this recipe:

Like last night and the full-fat sour cream, I used full-fat mayonnaise because the thought of fat-free mayonnaise is just as gross as fat-free sour cream. Learning from last night's mistake of using too much, I cutdown on the mayo (about 1 tsp less) and it tasted great. 

Would I make this recipe again?:

Definitely

The recipe

Stir-Fried Vegetables (2 of 2 recipes today)

by Irene Lindvall

Having just a protein for dinner is not an option so I paired the skewers with a quick stir-fry of fresh vegetables. While the reason I opted for the skewers was because they could be cooked outside, I stir-fried the veggies in a wok on high heat but it only took three minutes (thank goodness).

Things I learned from this recipe:

Eric said the pairing of veggies with the skewers was perfect and couldn't believe that it wasn't just one recipe.

Would I make this recipe again?:

Yes

The recipe

Grilled Chicken Skewers w/Satay Sauce (1 of 2 recipes today)

by Irene Lindvall

I went in search of a dish that could be cooked on the grill because I'm dying a slow death in the kitchen when it's 85 in the house. There really is nothing to this dish. Cut up some chicken, stick it on skewers, grill it, make the sauce, eat. Very simple. So simple I needed another dish to accompany it. Eric noted he thought the sauce almost tasted like a dessert, and I thought the ratios were not correct. Either too much sour cream or not enough peanut butter.

Things I learned from this recipe:

There may be a case for fat-free sour cream because full-fat sour cream made this sauce a little too thick, however, the thought of fat-free sour cream grosses me out and it will never happen.

Would I make this recipe again?:

Probably not, but the peanut sauce I made with the summer rolls the other day may be a good addition to the simple skewers.

The recipe

Cilantro Corn (3 of 3 recipes)

by Irene Lindvall

The third dish I tried for the BBQ was this delicious corn salad. I opted for fresh corn (duh) and used five ears. It was interesting cooking it in the cast-iron. I really liked how some of the kernels got a little charred and I wish a few more of them had. Other than that, the dish is excellent and perfect for a BBQ. One thing to note, I prefer this dish at room temperature and glad it got a chance to cool down on the way to the BBQ. I also opted not to add the cilantro right away and instead let the corn cool down while I was making the other two dishes and added it before leaving the house.

Things I learned from this recipe:

I can't recall if I gave this tip before, but when cutting kernels of corn off the cob, it is best to do it in a large bowl. It really does prevent the kernels from flying all over the place.

When making this again, I think I'd consider adding more lime juice.

Would I make this recipe again?

Yes

The recipe:

Yet another of the Weight Watchers recipes not available online. The recipe is incredibly easy though. I cooked it 10 minutes in the cast-iron skillet with a tablespoon of butter.

5 ears of corn

1/2 red bell pepper

1 jalapeño pepper, seeded & minced

3 tablespoons chopped fresh cilantro

1 tablespoon fresh lime juice (after cooking)

Endive "Chips" w/Blue Cheese Dip & Bacon Dust (2 of 3 recipes)

by Irene Lindvall

Dish number two for the BBQ was this very rich dip. I had good luck at my game night with endive and was hoping for a repeat with this dish, but I think it wasn't the most appropriate for a BBQ. The dip needed to be spread on the endive and then the bacon dust needed to be sprinkled on after that, and you are really not achieving all that while holding onto a plate that has a burger on it. I thought the taste of the dip was okay, but perhaps a little too rich because of the gorgonzola. The (turkey) bacon, of course, tasted great and I'm definitely using the leftovers of that for other dishes. 

Things I learned from this recipe:

I used my hand blender to pulse the bacon and it really does turn it into "dust". I almost opted to hand cut them into tiny pieces because I've done it in the past, but now I know. Amazing.

Would I make this recipe again?:

Maybe

The recipe