Tuna and Rice Salad with Veggies

This is such a great summer salad. It’s full of veggies, rice and tuna. It’s a perfect example of healthy eating on a budget.

It’s not just for summer though. Enjoy it as a yummy lunch throughout the year. You can make it ahead of time and pack it for lunch. Of course as with most of my recipes, you can easily swap out whatever veggies are in season, sitting in your fridge or growing in your garden.

This is also a great way to use up leftover rice. In fact, I often cook extra when I’m making rice for dinner to have for this, or other recipes calling for leftover rice.

Rice and Tuna Salad Recipe
 
Ingredients
  • 1 Tbsp extra-virgin olive oil
  • 2 tsp fresh squeezed lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 2 cups cooked brown rice, cooled
  • 2 celery stalks, chopped fine
  • 2 green onions, chopped
  • 2 fresh Roma tomatoes, diced
  • ½ cucumber, copped
  • 2 cans (5 oz ea) white tuna packed in water, drained well
  • optional: corn, canned and drained
Instructions
  1. Put the first 5 ingredients in a salad bowl and whisk until frothy.
  2. Add the remaining ingredients to the salad bowl and gently toss until ingredients are coated well with salad dressing in bowl.
  3. If desired, add in some yellow corn.

 

Tuna and Rice Salad with lots of colorful Veggies

Tuna Rice And Veggie Casserole

Unlike most traditional tuna casseroles, this one has rice instead of noodles which I’m liking better these days. The frozen (or leftover) veggies along with the cooked rice stretch one little can of tuna into a nice dinner for 4. It’s a great frugal meal that can easily be modified to make due with what’s in your freezer and pantry. Replace the veggies with a can of corn and a can of green beans (drained), or chop up leftover broccoli to add to the meal. If you don’t have bread crumbs, crumble up a couple of saltine crackers and use them as the topping.

Tuna Rice And Veggie Bake
 
Serves: 4
Ingredients
  • 1 bag (16 oz) frozen mixed vegetables
  • 1 cup mayonnaise
  • ¼ cup plain yogurt or sour cream
  • 3 cups cooked rice
  • ½ cup diced green pepper
  • ¼ cup diced onion
  • 2 tsp dried dill
  • 1 can (12 oz) white tuna (canned in water), drained
  • 2 Tbsp butter
  • 1 cup bread crumbs
  • ½ cup chopped almonds (optional)
Instructions
  1. Preheat oven to 375 degrees and lightly oil a 2 quart baking dish.
  2. Put first 7 ingredients into a large bowl and toss together until blended well.
  3. Add the tuna and toss gently to combine, trying not to break the tuna up too much.
  4. Spoon mixture into prepared baking dish.
  5. In a small saucepan, melt the butter, add the bread crumbs and almonds and heat just until combined, then spoon on top of the tuna mixture in baking dish.
  6. Bake (uncovered) in preheated oven at 375 for 30 minutes or until hot and lightly browned on top and around the edges.

 

 

Tuna  rice casserole with vegetables

Salmon Spinach Bundles On The Grill

  • 4 small salmon fillets, skin removed
  • olive oil
  • 1 large lemon cut into 4 wedges
  • 4 cups fresh baby spinach
  • 1 small onion, cut into 4 wedges, then cut into thin strips
  • 1/2 cup real bacon bits
  • salt and black pepper

Set your grill up to medium-high heat.
On a work surface, arrange 4 pieces of aluminum foil large enough to wrap ingredients well.
Place salmon fillets, one on each foil piece, sprinkle with salt and pepper, then top with lemon and drizzle a little olive oil over the top, coating both the lemon and the salmon.
Arrange the baby spinach around the salmon on each foil square, then arrange the onion on top of the spinach and sprinkle with the bacon bits.
Drizzle more olive oil over the spinach combination, then sprinkle liberally with salt and pepper.
Fold the edges of the foil up and form the packet by folding the edges over and squeezing closed and rolling, squeezing, continuing until the ‘envelope’ is formed.  Be sure it is sealed tight so the liquid does not leak.
On your preheated grill, place the packets on the grates, away from the direct heat, close cover, and cook, rotating the packets several times.  Total cooking time will be about 25 to 30 minutes.
Remove packets and let sit for a few minutes to cool slightly.
Serve hot with additional lemon wedges if desired.

Dijon Dressed Catfish On The Grill

  • 36 ounces catfish fillets
  • sprinkle salt and pepper to taste
  • 4 tsp olive oil
  • 3 tsp Dijon mustard
  • 2 tsp lemon juice
  • 1 tsp black pepper
  • lemon zest, for garnish if desired

Oil the grill grates or a fish basket and prepare grill to medium-high heat.
Rinse fillets, then pat dry. Sprinkle with salt and pepper.
In a bowl, whisk together the olive oil, mustard, lemon juice, and black pepper. Spread this mixture on fillets and rub until covered well.
When grill is preheated, place fish fillets on grate (or in basket) over indirect heat, cover grill, and cook until fillets are opaque and flake easily.  This should take about 12 to 16 minutes depending on the size or thickness of fillets. Turn once during cooking time.

Always Perfect Grilled Salmon Filets

  • 2 tsp olive oil
  • 4 (5 oz ea) salmon filets, with skin on
  • salt to taste
  • freshly ground black pepper

Preheat your grill and brush fillets with oil, then season generously with salt and pepper.
Put salmon on hot grill, skin side down; grill until skin crisps and you can lift with a spatula.  Do NOT flip until you can easily loosen the salmon skin and all from the grill grate.
Flip and continue grilling fillet on the meat side down for 3 to 4 minutes on each side.
Remove with spatula and serve.
Adjust cooking time according to the size and thickness of fillets.
Yields 4 servings.

Frugal Fish Chowder

  • 1 pound of lowest priced fish on sale
  • 5 to 7 potatoes
  • 1 large parsnip
  • 1 large onion
  • 1 smoked ham hock
  • store brand half & half cream

Peel potatoes, pare and dice parsnip and onion, place all ingredients except cream in pot, simmer with barely 2 cups water until potato is tender, add half & half, approx. 2 cups. Heat until hot, but not boiling. Serve with homemade bread.

Fish Chowder

  • 2 tablespoons margarine or oil
  • 1 large onion, minced
  • 2 stalks celery, chopped
  • 2 cups tap water
  • 5 medium potatoes, peeled and chopped
  • 1 pound frozen fish fillets
  • 4 or 5 cups milk
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 cup cold water
  • 1/3 cup flour
  • a jar with a tight fitting lid

This soup is very good, and an excellent way to make a pound of fish go a long way. First get out a good sized soup pot. Melt the margarine in it and saute the onion and celery until they are tender. Add 2 cups of water and the potatoes. Cover and simmer for about 15 minutes. While the vegetables are simmering, cut the fish into chunks about an inch square. Add the fish to the potatoes. Cover and continue simmering for about 10 minutes. If the fish is room temperature, it will only take about 5 minutes. The fish will be opaque and flake easily when it is done. Next add the milk, salt and pepper. Heat gently while you do the next part.

In a pint sized jar, combine 1-cup cold tap water and 1/3-cup flour. Screw on the lid. Shake and shake the jar until the flour is dissolved in the water. Pour this mixture into the pot of hot soup. Stir it up and bring the whole thing to a slow boil. Boil and stir for a full minute, or until everything is nicely thickened. Serve hot with crackers and Waldorf Salad.

This is very similar to clam chowder, except it uses less expensive frozen fish fillets. If you liked, you could replace the fish with two 10 ounce cans of clams (undrained). This will cost about a dollar more, but it will be the best Clam Chowder you have ever had.

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Baked Tuna Supreme

  • 1 can tuna in water (unsalted)
  • 1 cup chopped celery
  • 1/2 cup chopped onions
  • 1 tablespoon chopped parsley
  • 1 egg
  • 1 tablespoon unsalted mayonnaise (optional)
  • 1 cup GRAINFIELDS Wheat Flakes or cornflakes (crushed finely)

This recipe makes 2 servings.

In large bowl combine tuna, celery, onion, parsley, Grainfield’s Wheat Flakes and /or Corn Flakes (crushed), egg, and mayonnaise. Shape into loaf and bake 1/2 hour at 350.

The Hillbilly Housewife Recommends – Dining On A Dime

The Dining On A Dime Cookbook is packed with over 1,200 money saving recipes and tips, kids tips and snack ideas, gift baskets, menus, food storage directions, Cleaning Cents and Pretty for Pennies. The recipes are easy to cook with ingredients that you probably already have in your pantry. To make shopping easy and economical, it also includes a pantry list and a shopping list.

Order your copy today at http://www.hillbillyhousewife.com/dime

Veggie Mac & Chees with Tuna

Prepare a Mac & cheese as directed on box (I use store bought think & Creamy), add a cup of mixed veggies thawed or cooked with macaroni last minute. Add a handful of grated Cheddar cheese and drained tuna. Mix it all up and bake 20 min. Sprinkle another handful of cheese on top and cook 5-10 min. longer. Very cheesy and good. Can be doubled. If I forgot to thaw out some meat, I make this.

Mac. & Tuna

My Boys like this one….2 boxes of mac. and cheese, 2 cans of Tuna in water. And a little bit of Miracle whip ( I use generic tastes just as good)

Fix Mac & Cheese as it says on box. Drain tuna and flake , add too Mac and Cheese. I add a spoonful of miraclewhip. ( I add one then taste if I think it needs more than I add more)salt and pepper to taste.

Etouffe

Hi! I have a frugal & super easy recipe to share.  I live in Louisiana, so I like a little kick in my food. However, this recipe is easily varied to make less spicy. :) Also, seafood is very plentiful and affordable here, but not everywhere else. If you don’t have access to crawfish, make sure to wait till the shrimp is on sale. Finally, I have six kids, so I cook for an army. Most families are guaranteed left-overs from this recipe….which is good since it tastes even better the next day!

Etouffe (pronounced ay-too-fay)

1 stick butter
1 lb. crawfish, cooked & peeled (can substitute shrimp)
1 reg. can Golden Cream of Mushroom Soup
1 sm. can tomato paste
3 reg. cans tomato sauce
1 tomato, diced
1 med. onion, diced
2 bell pepper (any color) diced
3 stalks celery, diced
2 t. Tony Cachere’s (can substitute any Cajun seasoning…but Tony’s is the best)
1 tiny little dash of cayenne
Dash of salt

Drop stick of butter in frying pan and melt. Add onion, bell pepper & celery. Saute until onions are transparent. Pour all that into a pot with tomato sauce, tomato paste, Golden Cream of Mushroom soup, tomato & seasoning. Bring to a slight boil then redcue heat & cook for about 30 minutes then add crawfish. Cook for another 15 minutues until crawfish is heated through. Serve over cooked rice.

If it’s too tangy, add a bit of sugar.

Hope y’all like it!

MMM salmon bites

These are so good, frugal and easy and taste fancy enough for company…..and an easy way to get children to eat fish!

Preheat oven to 400 degrees F.
2 7.5 oz. cans salmon, do not drain!
1 egg, beaten
1/3 c. mayo
1 tbsp mustard
1 c. grated cheese (what have you…cheddar or swiss)
1/4 c. finely chopped walnuts
3/4 c. fine dry breadcrumbs
crushed cracker crumbs ( I save the broken/smashed crackers in the bottom of bags for this purpose).

Mash salmon including juices, in a large bowl. Stir in egg,mayo, mustard, cheese, nuts and blend well. Add just enough breadcrumbs to form a mixture you can shape into 3/4 in balls.

Roll each ball in cracker crumbs.
Bake on lightly grease baking sheet for 10 min.
Serve hot.
Makes about 5 dozen.

tuna helper jazzed up

1 box of tuna helper (1.00 at sav-a-lot,or dollar general) 1 can of salmon (2.00 at sav-a-lot) can of mushrooms (.60 at sav-a-lot) Grated cheese(2.00 at sav-a-lot) I make the tuna helper and add mushrooms,and salmon (I use salmon because it taste better and goes farther)then when it is ready to serve I add some grated cheese. yummy and all for under $6.00 .