Safer at Home Recipes
Many of us are cooking and eating at home more than ever before during Stay at Home and Safer at Home orders. JLT Board Members share their favorite go-to recipes with us.
(Recipes will be listed from newest to oldest in order which they were featured in our eblasts).
President Erin Aldridge is juggling working from home for Scouts, helping with the family’s small business and assisting her 5th grader with distance learning and Scouts while entertaining their 4 year old son: “My husband jokes that he can walk into the kitchen and find nothing to eat, but I can walk in and make a 3 course meal out of the same stuff. Right now my goals are to keep it simple and use what we have. This week’s inspiration was two cans of Tuna and the tortillas in the frig. I adapted from a recipe online and used the leftovers we had
Southwest Tuna Wraps:
INGREDIENTS for a Family of 4
2 canx tuna
1/4 cup canned black beans, drained and rinsed
1/4 cup frozen corn, thawed
1/2 cup non-fat Greek yogurt or Mayo
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon onion powder
small pinch garlic powder
Pinch of Cheese per wrap
spoonful of salsa per wrap
Combine tuna, pepper, black beans, corn, tomato, avocado, and cilantro in a bowl. In a separate small bowl stir together Greek yogurt with spices. Add Greek yogurt sauce to tuna salad and gently stir to combine.
Add lettuce to each wrap and top with this Healthy Southwest Tuna Salad. Wrap up, cut in half, and devour!