Lemon-Pepper Tuna Sandwiches

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Ingredients

  • 6 oz water-packed tuna fish drained
  • 1/2 small uncooked carrot(s), grated
  • 2 Tbsp light mayonnaise
  • 2 Tbsp fresh parsley, chopped
  • 1 medium uncooked shallot(s), minced
  • 1 Tbsp fresh lemon juice
  • 1 tsp lemon zest, or more to taste
  • 1/2 tsp black pepper
  • 4 slice(s) reduced calorie wheat bread, toasted
  • 1/2 cup(s) arugula, baby variety

Instructions

Combine all ingredients, except bread and arugula, in a small bowl; mix well.

Layer 2 slices toast with 1/4 cup arugula and about 1/2 cup tuna salad; top with remaining slices toast and serve.

Serving size: 1 sandwich

 

 

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Fluffy Lemon-Ricotta Pancakes

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Ingredients

  • 1 1/2 cup(s) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp table salt
  • 1 cup(s) low-fat buttermilk
  • 2 large egg(s), yolks and whites separated
  • 2 Tbsp sugar, granulated
  • 2 Tbsp lemon zest, or increase to taste
  • 1/2 cup(s) part-skim ricotta cheese
  • 3 spray(s) cooking spray

Instructions

In a small bowl, whisk together flour, baking soda and salt.

In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand.

In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.

Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.

Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using a 1/4-cup batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame).

Serving size: 2 pancakes