What's for Dinner Tonight?: Tuna Melts and Garlic and Herb Roasted Brussels Sprouts
I found out this week that I'm anemic. Like really anemic, so I'm on a quest to eat more iron-rich foods.
There are actually a lot of foods that I eat that are iron-rich: peanut butter, spinach, beans, red meat, pork, chicken ... but apparently I don't eat enough of them.
One food that makes the list that I really don't eat that much of is seafood. I'm not a fish person. At. All. My husband and son loooove seafood, so I may make an effort to try to learn to like it, but really, is that possible? Maybe if I blacken the crap out of some salmon? Or smother something in hollandaise sauce? I really need to research this. If anyone has or knows of any really good recipes, let me know!
Tuna I can tolerate, so I made up a batch of tuna salad today and am serving tuna melts for dinner tonight with Garlic and Herb Roasted Brussels Sprouts. I like to dip my sandwiches and ketchup doesn't exactly lend itself to this so I whipped up some homemade Thousand Island dressing and added to the plate.
Tuna Melt, courtesy of me
Ingredients:
2 12 oz. cans of tuna in water, drained
2 hard-boiled eggs, chopped
2 tablespoons diced onion
2 tablespoons diced sweet pickles or pickle relish
2 ribs of celery, diced
1/2 cup mayonnaise
1 tablespoon mustard, I used Dijon but yellow is fine
1/4 teaspoon dill
Salt to taste
Pepper to taste
1 slice of cheese of choice, I used provolone
2 slices of bread, I used French bread that I had on hand
Directions:
Combine ingredients through pepper in a medium mixing bowl and stir well. I usually start off with 1/2 cup of mayo and then add more to taste depending on how creamy I want it. Sometimes I kind of go overboard on the celery, pickles and onion so need more mayo to make it creamy. If you want your tuna salad more dry, I would start with 1/4 cup of mayo and go from there.
Butter one side of two slices of bread. Add tuna and cheese in between the non-buttered sides to make a sandwich. Place the sandwich in a large skillet over medium heat.
Grill until brown on both sides.
Serve.
Homemade Thousand Island Dressing, courtesy of me:
Ingredients:
2 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon chopped sweet pickle or pickle relish
Directions:
Combine all in small bowl and mix well.
Garlic and Herb Roasted Brussels Sprouts, courtesy of Hidden Valley on Pinterest
Ingredients:
1 pound Brussels sprouts
2 tablespoons olive oil
2 teaspoons Hidden Valley Farmhouse Originals Garlic & Herb Dressing & Seasoning Mix
Directions:
Preheat the oven to 425 degrees
Trim the ends off the Brussels sprouts and cut in half.
In a large bowl, toss the sprouts with the herb mix and olive oil, coating evenly.
Spread sprouts in a single layer on a baking sheet, cut side facing down.
Bake for 12 minutes. Then flip sprouts and cook for an additional 8 minutes until browned and softened throughout.
