Small Changes

We've all been there. Too tired, too busy, very empty fridge. If you've been neglecting your supermarket or have been in a food rut lately, I've got some good news for you. Small changes can make all the difference to your recipes and help you break out of your less than thrilling routine of eats and make quick work of a delicious meal.

Let's talk lunch, the inspiration for this post. I started eating cafeteria food again thanks to my job, and when there aren't enough leftovers from the night before to bring in the next day, it results in me eating my fair share of sandwiches. Take the classic turkey and cheese, please, and check out my swaps.

Wheat bread --> Tomato-Basil wrap

Mustard --> Red wine vinegar

Deli Turkey --> Fresh roasted turkey

Iceberg Lettuce --> Arugula

Tomato --> Leave it in and add some red onion

Swiss cheese --> Sharp cheddar

Take out the bread, the filling and the condiment and envelop some fresh turkey in a flavored wrap and add in some bitter greens that have been dressed in red wine vinegar and you've got a delicious new twist on the lunch-time staple. I can't believe how much the vinegar does for this dish. It's so tangy and bright and really helps to boost the otherwise bland turkey.

With my lunchtime revelation out of the way, let's backtrack to breakfast. Probably the easiest way to make a bland breakfast into a morning must-have is the addition of herbs and spices. Eggs, for example, benefit greatly from some fresh or dried herbs. Whether you're having a quick scramble or hard boiled, try adding salt and pepper, for starters. If you like a kick, add some hot sauce or a ground pepper blend. Not an egg person? Try adding cinnamon, pumpkin pie spice or nutmeg to oatmeal, cottage cheese or plain yogurt. A dash of vanilla, some homemade preserves or a packet of flavored instant breakfast go a long way, too! Still attached to your beloved bowl of cereal and milk? Add some wheat germ and raisins. Trust me on this one!

Now dinner is probably the hardest meal for me to figure out. Don't get me wrong, I love trying out new recipes and whipping up something yummy, but food ruts do happen! I came across this article years ago and had the forethought to scan it in and save it. This list will be a lifesaver for any protein you plan on putting on the table.

Not Your Childhood Tuna Sandwich

One of my strengths in the kitchen is making good use of leftovers. I guess I tend to allow myself more creative freedom in my redo than I do with my first go-round. It's always a satisfying feeling knowing that you can make something out of seemingly nothing, like in the case of this tuna sandwich.  

During the week, I find it important to pack breakfast and lunches for us to take work. Something yummy and homemade, perhaps with a cute note tucked inside the bag to make sure there is at least something to smile about! But what happens when you don't have leftovers or cold cuts in your fridge and you really don't have the time during the busy day to step out for lunch? Then it's pb&j to the rescue! Or ingenuity and a can or two of tuna that you forgot you had hiding away in your pantry :)

I was all set to make some awesome pb&j's one morning, my specialty, but then I remembered that illusive tuna just waiting to be put to good use. My Momma always taught me that you need something creamy and crunchy to make a good tuna fish sandwich, the standard for most being mayo and celery. Not in my kitchen! For one, I don't have celery in my fridge at the moment, and two, I've got some fruit that needs to be consumed.

Tuna Fish, redo

Yield: 2-3 sandwiches, depending on size

Ingredients:

2 (5 oz) cans tuna fish (I tend to buy the ones packed in water or broth)

Something creamy, enough to bind the ingredients (~1/4 cup plain Greek yogurt + 3 T of mayo + 1 T Dijon mustard)

Something crunchy, enough to act as filler and flavor (1 small bunch grapes + 10 whole cranberries + 1 carrot, all chopped fine)

A splash of red or rice wine vinegar

Arugula

Bread of choice

Directions:

Mash everything together, through vinegar, in a bowl. Cut open your bread and top with arugula and tuna fish. Done.

What I love about this recipe is that you can used whatever you have on hand for the "something crunchy." The sweetness of the grapes balances the overall saltiness of the dish and makes it less fishy tasting, while the cranberries and arugula add a true punch of flavor from their bitterness and tartness. I've also paired apples with the cranberries in this recipe, which works just as well.