Are you ready to completely switch up your regular meal routine? I am always excited to try new snacks, lunches, and dinners . . . because I really get tired of the same old thing. I can be somewhat creative with recipes, but when I have to come up with something new on a regular basis, I’m easily exhausted. I want meals to be delicious and quick – is that too much to ask?
Turns out it’s not!
I’m happy to share an exciting “recipe remix” with all of you today, courtesy of my friends at Bumble Bee® Tuna, TRISCUIT crackers, and Barilla® Gluten Free Pasta. I’m about to give you three ideas: a snack, lunch, and dinner that are going to blow your mind! Not only are they mouthwatering, but they are easy to put together, taking about 2 – 10 minutes preparation time each. The dinner doesn’t take long to cook at all. I’m promising you easy.
Let’s start with a yummy lunch using Bumble Bee Tuna!
The Tuna Nicoise Sandwich recipe is from the kitchen of Martha Stewart Living, and is so flavorful! It’s perfect for outdoor eating, and especially good when you prepare the tuna ahead and let it sit even longer.
- 2 cans of Bumble Bee Solid White Albacore Tuna in water – drained and chunked
- 1/2 white onion, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup plus 4 teaspoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Coarse salt and freshly ground pepper
- 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
- 4 small ciabatta rolls or one large roll cut into 4 pieces
- 2 heads Bibb lettuce, leaves separated
- 1/2 cup nicoise olives, pitted
- 4 hard-boiled eggs, peeled and thinly sliced
- Put onions, 1/4 cup oil, vinegar, and 1/4 teaspoon salt in a medium bowl, season with pepper. Toss to combine and let stand 10 minutes.
- Add Bumble Bee Solid White Albacore Tuna to onion mixture. Add lemon juice and 1/4 teaspoon salt, season with pepper. Gently toss to combine.
- Cover bottom halves of rolls with lettuce. Top with olives, eggs, and tuna mixture, dividing evenly. Drizzle each with 1 teaspoon olive oil. Cover with top halves of rolls. Serve with lemon wedges.
This is such a filling lunch idea, and I love that it doesn’t include mayo! I’m not a fan of tuna with mayo, so this is the perfect compromise. It makes enough for the whole family, or cut into smaller pieces for the perfect appetizer if you like.
What is the next idea? A tasty snack inspired by Meghan Gibson at PG&James using TRISCUIT Crackers.
It uses cheese in a non-traditional way, which is what I love about this recipe. It’s also quite filling.
- TRISCUIT Crackers
- PB&Jams peanut butter
- Cheddar cheese
- Granny smith apple
- Spread peanut butter on an Original TRISCUIT Cracker.
- Add a slice of apple.
- Top with a piece of your favorite cheddar cheese.
And that’s it! The mildness of the cheese combined with the sweetness of the apple and creaminess of the nut butter is perfect – and of course the crunch of the TRISCUIT brings it all together! You need to try this snack ASAP!
But there’s one more for you. We’re moving onto dinner.
My final recipe is Barilla Gluten Free Spaghetti with Tomatoes and Pine Nuts, and this is a dinner you’ll HAVE to make once I tell you about it. If you haven’t tried the Barilla Gluten Free pastas, they are made with a blend of corn & rice and have 100% NO GMO ingredients. And the biggest question you’re probably wondering: does it taste like pasta? The answer is absolutely!
Ingredients (makes 6 servings)
- 1 box Barilla Gluten Free Spaghetti
- 2 pints cherry tomatoes
- 4 tablespoons extra virgin olive oil
- 1 cup red onion, sliced thin
- 1 tablespoon parsley or basil, chopped
- 1/4 cup Pecorino cheese, grated
- 1/4 cup pine cuts, toasted
- Salt and black pepper to taste
- Pre-heat the oven to 425 and bring a large pot of water to a boil.
- Toss the cherry tomatoes in 2 tablespoons of olive oil and season with salt and pepper.
- Place on a sheet tray and roast in the oven until blistered and browned.
- Meanwhile, in a skillet, caramelize the onions in 2 tablespoons of olive oil, season with salt and pepper, and cook over medium heat for about 10 minutes.
- Add the roasted tomatoes to the skillet.
- Cook pasta according to package directions, reserve 1 cup cooking liquid.
- Drain and toss pasta with sauce and cooking liquid, stir to combine.
- Remove from heat and toss in the parsley or basil, cheese, and pine nuts.
This dish was SO different than a traditional pasta dish – and that’s what I loved about it. The roasted tomatoes along with the onions were a mouthwatering sauce, while the pasta was the perfect texture and flavor.
Are you ready to try my recipes using Bumble Bee Tuna, TRISCUIT Crackers, and Barilla Gluten Free Pasta? I’d love to hear in the comments!
Disclosure: Thanks to Martha Stewart for sponsoring this blog post! I received compensation for my honest review of these products. All opinions are 100% mine.