Tuna Patties

I know it’s been a while since I’ve posted anything and honestly, I have no real good excuse. Most of it was pure procrastination. But don’t worry, I’ll get better! After all, there’s always room for improvement.

To those of you who check up on my blog from time to time to see if I’m alive, thank you. I really appreciate that. It’s the small things.

I’ve decided the perfect post to break the silence is a recipe post! And something easy and somewhat quick. Great for busy moms, college students or people in general who like alternative burger options that don’t consist of beef, chicken, turkey or pork.

I would highly recommend making this on a George Foreman grill or whatever counter grill you may have. From my experience with this particular recipe, they don’t cook well in a skillet on the stove. (They tend to fall apart.)

This is a favorite recipe with my family and I’m hoping if you try it, you would like it, too! Fresh ingredients are great and make these patties so delicious! However, if you do not have fresh ingredients or don’t have the time to wash and chop veggies, can goods are just as good.

So, now here’s the recipe.

You will need:

  • 1 egg
  • 1 can of tuna
  • Italian bread crumbs or crushed saltine crackers. (Just pour as much needed to make the patties hold together with the egg.)
  • 1 can of black beans (strained)
  • 1 can of corn (strained)
  • 1/2 of green bell pepper diced
  • 1 small can of sliced mushrooms strained (or 5 or 6 white or Bella mushrooms sliced and diced)
  • half a stalk of diced scallions (green onions)
  • tablespoon of minced garlic
  • dash of garlic salt, pepper, onion powder & basil. (I like to add a little Old Bay seasoning and cayenne pepper powder for a little zing!) But it’s just as good without the spicy stuff.

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Once you have all your ingredients in a bowl, mix it well and form tennis ball-like balls. If the mixture is sticking too much to your hands, add more breadcrumbs.

Place your tuna balls onto the grill and let them cook for about 5-10 mins. (or until it’s as crispy as you want it to be.) Sidenote: the inside will be a little mushier than the rest of the pattie itself, but it’s cooked! Trust me and still delicious!

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Garnish the pattie however you like! For me, I like adding fresh spinach leaves and mustard. And pepper jack cheese goes great on it as well! But go wild!

And that’s it! Simple! Great quick dinner, awesome leftovers for lunch and filling! Don’t let my size fool you, I can really put down some food! But I can only eat 3 of these and I’ll be full for the rest of the night. That’s a great problem to have.

Please, try it! And if there’s something you would like to add or maybe you can solve my problem with the patties sticking to a frying pan, feel free to comment, email or subscribe! 😀

Until next time: keep it simple, sweetie! 😉

Mini Breakfast Quiche

I’m so not a morning person. In fact, if no one wakes me up, I don’t get up until 11:20am-12:00pm. Sad, I know. We all can’t be early birds. Plus I am one of those people who can not function normally without a certain amount of hours of sleep.

Don’t judge me.

I also feel like anyone who is up before 7am and able to have breakfast and make it to work on time seriously has their life together.

Man, I wish I had it together like that. I would be unstoppable!

But usually, on the weekends, I try to make breakfast other than the boring oatmeal or granola bars. Sometimes it’s hard to come up with something new and I usually like to try something different so everyone doesn’t get tired of the same thing.

And sometimes my dear hubby will step in and make something original which helps me out a lot!

So, what is this dish? I like to call them mini crustless breakfast quiche. Sidenote: Ha! I just learned what makes a quiche a quiche. Thanks, Google! Using items we already had, it added just that kick we needed to our Saturday morning!

What you will need:

  • 4-6 eggs (depending on the size of eggs)
  • 1 cup of spinach (fresh or can)
  • 1 1/2 cup of cheese (I used Mexican shredded cheese)
  • 1 cup of Leftover roasted potatoes (or French fries- frozen.)
  • 1/2 of a green bell pepper, diced
  • 1/2 of a red bell pepper, diced
  • 1/2 cup of Fresh chopped white or baby Bella mushrooms (or you can use a small can of sliced mushrooms.)
  • Optional pepper, salt for taste.

And of course, a muffin pan. Preheat oven to 350° degrees.

I would first chop the peppers and mushrooms and set to the side. If you’re using fresh spinach, chop the leaves into finely shredded slivers.20180128_120126571178484

In a medium mixing bowl, mix your eggs and minced garlic with spices. Set to side. In a frying pan or cast iron skillet, put a cap full of oil (I used peanut oil) in the pan over medium heat. Bring chopped peppers, mushrooms & spinach to pan to saute. Then remove from heat.20180128_1217281695852984

In the muffin pan, place a few potatoes or French fries in first as your”bottom” or crust. Then pour the egg filling it to the top. Next, put a spoon full of pepper/mushroom/spinach mix.

Bake for 17 minutes. Then pull out of the oven to add shredded cheese (or no if you’re lactose intolerant. *wink)

Place back in the oven for another 5 mins.

I let mine sit for about 3 mins before eating but they are ready to dive in. Though, spraying the pan with nonstick spray didn’t help from sticking. Had to get them out with a butter knife. I’ll try to figure out a better way.20180128_1300142111571515.jpg

But if you try this and know of a way, please comment!

So, there you have it! I hope you will enjoy it as much as my family and I did. Gotta love leftovers that can turn into a delicious breakfast/brunch meal.

Until next time, stay hungry!