Friday, September 9, 2016

Buffalo Ranch Tuna Cups



 Buffalo Ranch Tuna Cups




So, I am not a huge tuna eater. I'm more of a steak, chicken, and seafood chick (well, aside from Tuna!). However, since I had gastric sleeve surgery on 8/1, I am required to get at least 60-80 grams of protein in a day. And let me tell you, man, that is hard!!

However, it does get easier, but I have to get creative with my meals, and obviously they have to be bite sized and under 6 oz. Since most tuna packs 15g of protein or more per 3 oz, I have had to choke it down and come up with some really fun and tasty ways to eat it.

Now, if you go back a few blog posts, you will find my blog to the Buffalo Chicken Dip HERE. It tastes amazing with bread, but I can't really eat bread now and its just not the same without it!

I found starkist makes these new tuna pouches that come in all sorts of flavors. I pick them up when they go on sale (They usually run about $1.25 or so) and I have plenty of flavors on hand.



I also have been using wonton wrappers to aid in my new cooking style, and they really come in handy!

Anyway, Starkist has a flavored tuna called Hot Buffalo Style. I figured, if I can make Buffalo chicken dip, I can make a Buffalo tuna dip, right? And to make it more fun, I'll throw it in my wonton wrappers and bake it!

I do have to say, these were soooo good! I plan on making them again for sure, but also maybe for apps at my next house party!



Ingredients:

Pre-heat oven to 350
1 pack of Hot Buffalo Style Tuna
3 small square wonton wrappers
4 oz shredded cheese
2 tablespoons ranch dressing
bowl
muffin tin



Start by mixing all the ingredients into a bowl and mix.



spray a LIGHT coating of pan spray at the bottom of your cupcake pan and gently press the wonton squares in. Fill with about 1 full tablespoon of filling. I added a little more shredded cheese on top.

Bake in the oven for about 15-25 minutes depending on how crispy you want your wonton wrappers to be. I baked mine for about 17 minutes, but I think next time I will leave them a little longer.



And, they are done! I was able to eat 2 and a half of these bite size poppers, and they were delicious! I am sure they can be done with chicken, beef, steak etc.

Honestly, anything can be put into a wonton wrapper and prob taste good! I can't really eat bread, so this gives me just the little bit of crunch and carbs I'm looking for!

What have you baked into a wonton cup? How would you change it up?

Thursday, September 8, 2016

Zucchini Ricotta Bake



ZUCCHINI RICOTTA BAKE




I have had many requests to share this recipe so, I wanted to break it down for y'all :-) This recipe has been adapted to feed roughly 4 people, but you can double or triple to make what you need.

This is a great recipe for those on a soft food diet for whatever reason, as well as a high protein meal and virtually no carbs - essentially this is a vegetarian meal, but next time I think I will add some spicy ground sausage or ground beef. I really think this will elevate the dish to the next level!!



Ingredient List:

1 large zucchini
1 cup shredded mozzarella cheese
1/2 c parmigiana cheese
2 eggs
8 oz ricotta cheese
1 teaspoon oregano, Basil, garlic salt (and any other spices you like)
Optional: Ground meat of choice, cooked and drained








1. I swore I had a mandolin type cutter, but for the life of me I couldn't find it anywhere, so I had to do my zucchini slices by hand. Boo.


2. Boil the slices in a little salt water for about 3-5 minutes, just until zucchini is soft and semi transparent. drain and rest on paper towel. 






3. Mix in a bowl all the wet ingredients and the cheeses - Just dump and mix....:-) make sure all the egg is incorporated well.



4. Layer a few strips of zucchini at the bottom of your dish, and begin building up. Zucchini, ricotta mix, sauce, cheese, repeat.






5. top the remaining cheese on top, and pop into an oven at 350 for about 30 minutes. pull out and let cool. pair with a meat or veggie side dish or use this as a side. Enjoy!!