Recipe Review from 2/15/2021

After a weekend ice fishing, I had a couple easy peasy meals picked out. And I do mean easy. Not sure the tuna melts actually needed a recipe, but it's nice to get ideas for different flavor combinations. The queso "chili" was more like a soup/stew and really didn't require an instant pot.  I recommend both of these dishes for a fast weeknight meal. 

Kep is less than enthused about ice fishing.

More snow art!

The Meal Plan:
Sat - Snowbank Lake
Sun - Snowbank Lake
Mon - Snowbank Lake (S) Tuna Melts Pancakes
Tues - Tuna melts
Wed (yoga) leftover tuna melts
Thurs - Creamy Queso Chili
Fri - Chili Take n bake pizza


Tuna Melts with Roasted Red Peppers (Eating Well Jan/Feb 2021)
As I noted above, this is one you wonder why you needed a recipe. Sometimes, a little flavor nudge is a good thing. I forgot to by English muffins, so I used the bread I had on hand. You could also use a jar of roasted red peppers, drained, instead of cooking your own to save some time.

Bottom line - it's tuna melts. Easy. Fast. Tasty.

This made 2 meals for two, plus 2 lunches for one.

Photo from eatingwell.com

2 larges red bell peppers, halved and seeded (or, one jar roasted red bell peppers)
2 5-ounce cans oil-packed light tuna, drained (I used 2 5oz vacuum packed packages)
¾ cup chopped celery
¼ cup mayonnaise
3 tablespoons minced fresh dill I used 1 tsp dried
2 tablespoons minced shallot
1 tablespoon Dijon mustard
⅛ teaspoon ground pepper
4 whole-wheat English muffins, split and toasted
4 slices Swiss or provolone cheese (4 ounces total), halved


Position rack in upper third of oven; heat broiler to high. Line a baking sheet with foil; place bell pepper halves on it, skin-side up. Broil until the skin is nicely charred, about 15 minutes. Transfer to a large bowl, cover tightly with plastic wrap and let steam for 10 minutes.

Meanwhile, stir tuna, celery, mayonnaise, dill, shallot, mustard and pepper in a medium bowl. Arrange English muffins, cut-side up, on the foil-lined pan. Divide the tuna salad evenly among them.

Peel the peppers and slice into 1/4-inch-thick strips. Divide the strips among the sandwiches and top each with a slice of cheese (tear it into smaller pieces if it hangs over the edge). Broil until the cheese begins to turn golden and bubbly, 2 to 3 minutes.


Creamy Queso Chili (Eating Well, Jan/Feb 2021) vegetarian option
If you don't have an instant pot - just cook on the stove. The recipe did note this can be made ahead, but to wait till reheating before serving to add the cheeses. I did add the cream cheese, but waited with shredded.

I skipped the cilantro, and topped with avocado and sour cream. This really is a simple, versitle dish. Recommended.

Serves 4

Photo from eatingwell.com

1 tablespoon extra-virgin olive oil
1 large bell pepper, chopped
½ large onion, diced
2 cloves garlic, chopped
1 ½ teaspoons chili powder
½ teaspoon ground cumin
1 15-ounce can no-salt-added pinto beans, rinsed
1 15-ounce can no-salt-added diced tomatoes with green chiles
1 cup low-sodium no-chicken or vegetable broth
½ teaspoon salt
1 cup shredded Mexican-style cheese blend
2 ounces reduced-fat cream cheese, cubed
1 tablespoon lime juice, plus wedges for serving
Tortilla chips & chopped fresh cilantro for garnish

Heat oil in an electric pressure cooker set to Sauté mode. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add chili powder and cumin; cook, stirring, until fragrant, about 1 minute. Stir in beans, tomatoes, broth and salt. Close and lock the lid. Cook on high pressure for 10 minutes. Carefully release the pressure manually.

Mix shredded cheese and cream cheese into the chili, stirring until melted and smooth. Stir in lime juice. Top with tortilla chips and cilantro and serve with lime wedges, if desired.