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Let's share meal ideas for easy, satisfying meals
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<blockquote data-quote="smallworld" data-source="post: 117333" data-attributes="member: 2423"><p>Here's a tasty tuna recipe that I've been making for healthy lunches (from Weight Watchers New Complete Cookbook):</p><p></p><p>2 tablespoons raisins</p><p>2 teaspoons olive oil</p><p>4 celery stalks, chopped</p><p>1 red bell pepper, seeded and chopped</p><p>1 garlic clove, chopped</p><p>20 small green alives, pitted and halved</p><p>2 tablespoons red-wine vinegar</p><p>1 tablespoon capers, drained and rinsed</p><p>1/2 teaspoon crushed red pepper</p><p>1 (6-ounce) can water-packed solid white tuna, drained</p><p>4 (6-inch) fat-free flour tortillas</p><p></p><p>In a small blowl, soak the raisins in hot water to cover until soft and plumpbed, about 10 minutes. Drain, discarding the water.</p><p></p><p>Heat the oil in a large nonstick skillet. Saute the celery, bell pepper and garlic until soft, 10 to 12 minutes. Add the raisins, olives, vinegar, capers and red pepper; simmer until the liquid evaporates, 2 to 3 minutes. Add the tuna and cook, stirring gently, until heated through, 2 to 3 minutes.</p><p></p><p>Divide and tuna mixture among the toritillas. Fold up to enclose the filling.</p><p></p><p>You can also mix everything together cold and eat as a salad.</p><p></p><p>Enjoy!</p></blockquote><p></p>
[QUOTE="smallworld, post: 117333, member: 2423"] Here's a tasty tuna recipe that I've been making for healthy lunches (from Weight Watchers New Complete Cookbook): 2 tablespoons raisins 2 teaspoons olive oil 4 celery stalks, chopped 1 red bell pepper, seeded and chopped 1 garlic clove, chopped 20 small green alives, pitted and halved 2 tablespoons red-wine vinegar 1 tablespoon capers, drained and rinsed 1/2 teaspoon crushed red pepper 1 (6-ounce) can water-packed solid white tuna, drained 4 (6-inch) fat-free flour tortillas In a small blowl, soak the raisins in hot water to cover until soft and plumpbed, about 10 minutes. Drain, discarding the water. Heat the oil in a large nonstick skillet. Saute the celery, bell pepper and garlic until soft, 10 to 12 minutes. Add the raisins, olives, vinegar, capers and red pepper; simmer until the liquid evaporates, 2 to 3 minutes. Add the tuna and cook, stirring gently, until heated through, 2 to 3 minutes. Divide and tuna mixture among the toritillas. Fold up to enclose the filling. You can also mix everything together cold and eat as a salad. Enjoy! [/QUOTE]
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Let's share meal ideas for easy, satisfying meals
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