Mediterranean Tuna Salad

Didn’t take anything out for dinner tonight.  Yearning for something light.  Popped down to the grocery market at lunch and picked up ingredients for this dish.  Not hearty enough for hubby so served with pumpernickel bread, Brie cheese slices and a bit of Italian pesto cold pasta salad.  Yum! 

Mediterranean Tuna Salad

1 12-oz tin of tuna packed in water

½ red onion, thinly sliced

1 celery stalk, thinly sliced

3 T freshly squeezed lemon juice

1 T olive oil

¼ t freshly ground pepper

¼ t sea salt

1 large tomato sliced

1 pita

olive oil cooking spray

dried greek seasoning

Combine 1^st three ingredients in a bowl.  Add lemon juice and next 3 ingredients; gently toss.  Serve salad over sliced tomatoes. 

Meanwhile, cut up pita in half. Cut each half into quarters and separate.  Lay on cookie sheet, spray with cooking spray and sprinkle with greek seasoning.  Bake in 400 oven for 5-7 mins or until lightly brown.  Cool and serve with salad.

Serves 3/approx. 223 calories per serving.

Leftover salad can be eaten for lunch tomorrow in a pita with shredded salad.  Yum!

Adapted from:  do not know if cooking light or weight watchers; taken from recipe I scanned years ago.  A recipe I have been looking for an excuse to try!  

Pastitsio (also known as Greek Lasagna)

Girls are coming over for dinner, started a new job and now don’t get home til 5:45pm; what can I make ahead that I hope they will like?

Pastitsio, also known as Greek Lasagna.  Made it the night before and K just had to warm up in oven before out walking Levi.  Served with Kale salad (Sumaya loves) and garlic bread. 

Dish was filling yet calorie friendly too.  Icing on the cake:  My worst food critic, Nazli, loved it too!

No complaints at the table tonight; and this was the perfect dish to eat before heading out to watch the girls play first soccer game! 

Pastitsio

½ lb lean ground beef

1 cup of chopped onions (2 medium)

1 10oz box of frozen spinach, thawed and squeezed dry

1 14oz can of fire roasted diced tomatoes

¼ t nutmeg

¼ t cinnamon

Freshly ground pepper to taste

1.5 c of cooked penne noodles

1 12oz can evaporated fat free milk

2 large eggs

2 egg whites

1/3 c crumbled feta cheese

Preheat oven to 350.  Spray 2 quart (deep vs long) casserole dish with non stick spray.

Saute beef and onions in a non stick skilled over med high heat, breaking up meat with a wooden spoon until meat is cooked through.  Stir in spinach, tomatoes, nutmeg, cinnamon and pepper; heat through.  Stir in pasta and transfer into baking dish.

In a medium saucepan, heat the milk to just before the boil.  Whisk in the eggs and egg whites until frothy.  Pour over the beef mixture; sprinkle with cheese and more of the pepper. 

Bake until golden brown, about 45 mins.

6 servings/235 calories

Courtesy of: 

Weight Watchers New Complete Cookbook.