1. To make dinner most nights
2. To make those dinners healthy
But my biggest deterrent? If it takes FOREVER or is too complicated to make!
That's why I love this recipe I found and made last night! Tuna is packed with protein and brussels are rich in Vitamin K - key for healthy eyesight and bones.
Another bonus to this recipe? It was fiancé approved ;)
- 3 — 3 oz pouches chunk light tuna
- ½ yellow onion, chopped
- ⅓ cup plain Panko breadcrumbs
- ½ Tbsp Old Bay® Seasoning (I used Old Bay® Seasoning Rub)
- ⅛ tsp crushed red pepper flakes
- 2 egg whites
- Chipotle Mayo:
- • ¼ cup light mayonnaise
- • 1 tsp chili powder
- • 1 tsp lime juice
- In a medium size bowl, fork out tuna from all 3 pouches. Combine remaining ingredients and mix well. Refrigerate tuna mixture for 1 hour before forming into patties (this helps the patties stick together better).
- Form into 4 equal size patties. Spray a medium size skillet with non-stick cooking spray. Cook tuna patties over medium-low heat for about 3 minutes on each side or until both sides are golden brown.
- For Chipotle Mayo: In a small bowl, combine all ingredients and mix until smooth.
- To serve, top tuna cakes with Chipotle Mayo.
20 brussels sprouts cut into wedges
salt & pepper
6 Tbsp mayonnaise
1/4 tsp minced garlic
1 tsp lemon juice
1 Tbsp finely chopped flat leaf parsley
Preheat oven to 400 degrees. Place brussels sprouts on a baking sheet and drizzle with oil. Crack some fresh salt & pepper to taste and mix around the brussels sprouts on the pan to ensure they all get nicely coated in the oil. Bake for 15 minutes or until golden brown on at least one side. While the brussels sprouts are roasting, mix together mayonnaise, garlic, parsley and lemon juice. Serve with the brussel sprouts.